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  1. #11
    Join Date
    Jun 2005


    Cheesy Scalloped Potatoes

    3 lbs red potatoes, peeled
    3 tbsp butter
    1/3 cup chopped green onions
    1/3 cup red bell pepper
    1 clove garlic, minced
    2 cups whipping cream
    ¾ cup milk
    ¾ tsp salt
    ¼ tsp ground red pepper
    1 cup (4 oz) shredded swiss cheese
    ¼ cup grated parmesan

    Cut potatoes into 1/8 inch thick slices, set aside. Melt butter in large frying pan, add green onions, bell pepper and garlic. Cook and stir for 2 minutes. Add whipping cream, milk, salt and pepper. Stir will. Add potato slices, bring to boil over medium heat, stirring gently for 15 minutes or until potato slices are tender. Spoon into lightly greased 11x13 baking dish. Sprinkle with cheeses. Bake at 350 oF or until bubbly and golden brown.

    Chocolate Iced Buttersweets

    1 cup powdered sugar
    1 cup butter, softened
    ½ tsp salt
    2 tsp vanilla
    2 cups flour

    4 tbsp flour
    2 cups powdered sugar
    2 tsp vanilla
    6 oz cream cheese

    ½ cup chocolate chips
    2 tbsp water
    2 tbsp butter
    ½ cup powdered sugar

    Preheat oven to 350oF. In large bowl, blend 1 cup powdered sugar, butter, salt and vanilla until light and fluffy. Blend in flour. Shape into balls, imprint with thumb, and bake for 12-16min.

    Mix together filling ingredients. Add to cooled cookies.

    Melt chocolate, water and butter. Remove from heat and add powdered sugar. Drizzle over cookies.

    Orange Iced Cranberry Cookies

    ¾ cup sugar
    ½ cup brown sugar
    ½ cup butter
    ½ cup sour cream
    1 tsp vanilla
    2 eggs
    2 ¼ cups flour
    ½ tsp baking soda
    ½ tsp baking powder
    1 cup chopped cranberries

    2 cups powdered sugar
    2 tbsp melted butter
    1 tsp grated orange peel
    2-3 tbsp orange juice

    Preheat oven to 350 oF. In large bowl, combine sugar, brown sugar, butter, sour cream, vanilla, and eggs. Blend well. Add flour baking soda and baking powder. Stir in cranberries. Bake for 11-13 minutes.

    In small bowl, blend icing ingredients. Spread over cooled cookies.
    Joseph Andrew, 3/16/06
    Benjamin Alexander, 3/7/08
    Henry Adam, 6/10/11

  2. #12
    Join Date
    Jun 2005


    Pumpkin Cupcakes with Maple Cream Frosting

    1 cup plus 2 tbsp all purpose flour
    ¾ tsp ground cinnamon
    ½ tsp baking soda
    ½ tsp ground ginger
    ¼ tsp salt
    dash ground cloves
    1 cup packed brown sugar
    ¾ cup canned pure pumpkin
    2 eggs
    ½ cup canola oil

    3 oz. Cream cheese, softened
    ¼ cup unsalted butter, softened
    1 ¼ cups powdered sugar
    1-2 tbsp maple syrup

    Preheat oven to 350oF. Line 1 (12 cup) muffin pan with baking cups. In a large bowl, whisk together flour, cinnamon, baking soda, ginger, salt, and cloves. Whisk in brown sugar. Whisk in pumpkin, eggs, and oil until smooth. Fill baking cups two-thirds full. Bake 20-25 minutes or until centers spring back when touched and toothpick inserted in center comes out clean. Remove cupcakes from muffin pan; cool completely on wore rack before frosting.

    In a medium bowl, beat cream cheese and butter at medium speed until smooth. Slowly add powdered sugar, beating until smooth. Add 1 tbsp of the maple syrup, beat at medium-low speed until smooth and creamy, occasionally scraping down the sides of the bowl. Add additional maple syrup, if necessary, until frosting is of spreadable consistency. Frost each cupcake with frosting.

    Cherry Delight

    1 package dream whip
    1 (8 oz) package cream cheese
    1 cup powdered sugar
    1 graham cracker crust
    1 can cherry pie filling

    Prepare package of dream whip. In separate bowl combine cream cheese and powdered sugar. Fold in dream whip. Pour into crust and top with pie filling.

    Water Chestnut Meatballs

    1 lb ground chuck
    1 lb ground pork
    1 cup milk
    3 cups bread cubes
    1 tsp onion powder
    2 tsp garlic powder
    2 tsp worchestershire sauce
    2 (5 oz) cans water chestnuts, chopped

    ½ cup white vinegar
    1 cup brown sugar
    16 oz tomato sauce
    1 ¼ cup barbeque sauce

    Soak bread cubes in milk and squeeze out excess milk. Mix into meat mixture. Add remaining ingredients to meat and mix. Make small meatballs and oven brown at 350 oF for 20-25 minutes. Add sauce and bake at 325 oF for 1 ½ hours.
    Joseph Andrew, 3/16/06
    Benjamin Alexander, 3/7/08
    Henry Adam, 6/10/11

  3. #13
    Join Date
    Jun 2005


    Just Subscribing for now...I'll be back with some recipes later!

  4. #14
    Join Date
    Jun 2005


    I have an online cookbook of my Tried and True Recipes! It's not done yet, I've been trying to add one a day.

    Emily's Recipezaar Cookbook

  5. #15
    Join Date
    Jun 2005


    Emily ~ Thanks so much for sharing that! I'm going to mark it as a fave!
    Boy - 8/04 : Girl - 6/06 : Girl - 2/08

  6. #16
    Join Date
    Jun 2005


    I love this recipe for chicken fried steak:

    Southern Living magazine's Chicken-Fried Steak

    1/4 teaspoon salt
    1/4 teaspoon pepper
    4 (4 ounce) cube steaks
    38 saltine crackers, crushed
    1 1/4 cups all-purpose flour, divided
    1/2 teaspoon baking powder
    2 teaspoons salt, divided
    1 1/2 teaspoons ground black pepper, divided
    1/2 teaspoon ground red pepper
    4 3/4 cups milk
    2 eggs
    3 1/2 cups peanut oil

    • Sprinkle salt and pepper evenly over steaks. Set aside.
    • Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
    • Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
    • Pour oil into a 12-inch skillet; heat to 360 degrees. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
    • Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.
    Jill & Joshua 5.24.03
    DS 3.26.09

  7. #17
    Join Date
    Jun 2005
    Second Star to the Right


    Lyndsey, thanks for starting this thread.

    This one is a Rachael Ray recipe, and is DH's favorite way to make pork tenderloin. The salsa is optional, but I've made it and it's delicious. Also, it's tasty served up in small flour tortillas (fajita-style)

    Asian 5 spice barbequed pork tenderloin with mango salsa

    2 to 2 1/2 pounds pork tenderloins, trimmed of fat
    Steak seasoning blend or salt and freshly ground black pepper
    1/4 cup dark brown sugar
    1 1/2 teaspoons Chinese 5 spice powder (found in spice section or Asian foods section)
    1 tablespoon vegetable oil
    1/3 cup Hoisin prepared Chinese barbecue sauce
    1 navel orange, zested and juiced
    1 teaspoon dark sesame oil
    2 teaspoons toasted sesame seeds, for garnish
    2 tablespoons chopped cilantro or chives, for garnish

    2 ripe mangos, peeled and pitted, diced
    1 red bell pepper, seeded and chopped
    1 jalapeno, seeded and chopped
    1/2 red onion, chopped
    1 ripe lime, juiced
    20 leaves basil, shredded
    Coarse salt

    Preheat oven to 450 degrees F.

    Coat tenderloins in steak seasoning or season with salt and pepper. Combine brown sugar and 5 spice powder. Rub sugar and spice over pork. Brush baking dish or broiler pan with oil. Place pork in oven and bake 10 minutes. Combine barbecue sauce with orange zest and juice and sesame oil. Baste meat liberally with sauce and roast meat 15 minutes longer. Remove meat from oven and transfer to a serving platter. Coat meat with sesame and cilantro or chives for color.

    For salsa:

    Combine mango, bell pepper, jalapeno, onion, lime and basil in a bowl. Season with salt, to your taste.

  8. #18
    Join Date
    Jun 2005
    Second Star to the Right


    Outback Steak seasoning:


    4 teaspoons salt
    2 teaspoons paprika
    1 teaspoon ground black pepper
    1⁄2 teaspoon onion powder
    1⁄2 teaspoon garlic powder
    1⁄2 teaspoon cayenne pepper
    1⁄4 teaspoon coriander
    1⁄4 teaspoon turmeric

    • Mix together seasoning ingredients, rub on steaks before grilling; let set for 10 minutes.

    And this one is from Cooks' Illustrated - the best mac & cheese recipe I've made. I like to use pepper jack cheese where it calls for Monterey Jack. It's best to use whole-block cheese and shred it yourself--pre-shredded cheese just doesn't have enough moisture for this recipe.


    Serves 6 to 8 as a main course or 10 to 12 as a side dish

    It’s crucial to cook the pasta until tender—just past the “al dente” stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.

    Bread Crumb Topping

    6 slices (about 6 ounces) good-quality white
    sandwich bread, torn into rough pieces

    3 tablespoons cold unsalted butter, cut into
    6 pieces

    Pasta and Cheese

    1 pound elbow macaroni

    1 tablespoon plus 1 teaspoon salt

    5 tablespoons unsalted butter

    6 tablespoons all-purpose flour

    11/2 teaspoons powdered mustard

    1/4 teaspoon cayenne (optional)

    5 cups milk (see above note)

    8 ounces Monterey Jack cheese, shredded (2 cups)

    8 ounces sharp cheddar cheese, shredded (2 cups)

    1. For the Bread Crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. Set aside.

    2. For the Pasta and Cheese: Adjust oven rack to lower-middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven over high heat. Add macaroni and 1 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.

    3. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes. Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.

    4. Transfer mixture to broilersafe 9 by 13-inch baking dish and sprinkle evenly with bread crumbs. Broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, then serve.

  9. #19
    Join Date
    Jun 2005
    the carolinas

    Default Jane&Andy

    Are the pumpkin cupcakes pretty no fail? I'm not an experienced baker (at all), and I am going to be throwing a baby shower in the fall. These would be so perfect, but if I don't have much baking experience, should I practice?

    Also, a dumb cooking question: What is the fastest way to soften cream cheese? I never think to leave it out sitting for enough time.

  10. #20
    Join Date
    Jun 2005
    Second Star to the Right


    I finally transcribed this one, as I had scribbled it on a piece of newspaper--this was a 'throw stuff in pot as you go along' recipe, and it came out really good, I think.

    Seafood Gumbo

    5 oz oil
    5 oz plus 1 tbsp all purpose flour

    1 large onion, chopped
    1 green bell pepper, shopped
    4 large celery stalks, chopped small
    2 cloves garlic, pressed
    1 bay leaf
    1 16 oz can diced tomatoes with juice
    ½ can tomato paste
    1 tbsp Hungarian (sweet) paprika
    ½ tbsp Cajun seasoning blend (I used the Spice Hunter brand)
    ½ tbsp cayenne pepper
    1 tsp ground white pepper
    1 tsp ground black pepper
    ½ tsp salt
    8 oz crawfish tail meat, thawed & drained
    6 oz uncooked shrimp
    1 quart water
    vegetarian or seafood base/boullion, about 3 tsp
    1 tbsp Gumbo file powder
    1 bag sliced frozen okra
    Salt and pepper to taste
    Old Bay to taste

    To begin: Make roux:. Heat oil over medium high heat in Dutch oven. Whisk in the flour, cook until bubbly. Cook for about 5 minutes or until it turns a light nutty brown color. Lower heat to LOWEST possible setting; cook the roux for about 45 minutes or until it turns a rich copper color. Whisk occasionally while it is cooking.

    While roux is cooking, bring 1 quart of water to just under boiling. Add the uncooked shrimp, cook until they turn pink. Remove all shrimp and any shells from water; you will reserve this water to make stock. Pull tails off of shrimp, cut each shrimp into bite size pieces. Add to your crawfish.

    Seasoning: Mix together the paprika, Cajun seasoning, cayenne pepper, white and black pepper. Take 1 tbsp of this mixture and mix ½ tsp of salt with it; season the crawfish and shrimp with this, tossing to coat. Set aside.

    For stock: Take reserved cooking liquid, add enough boullion to make a slightly weak tasting stock. (The heavy roux flavor will dominate the soup anyway, so you don’t need a strong stock for this).

    When your roux is ready, add the onion, green pepper, celery, garlic, and bay leaf. Whisk to combine, and cook over low-medium heat for about 5 minutes. Whisk in stock, canned tomatoes, and tomato paste. Add the 1 tbsp of Gumbo file powder.
    Cook for about ½ hour over low heat until it thickens. Fold in the crawfish and shrimp; close to serving time, add the okra. Season to taste with additional salt and pepper or Old Bay Seasoning.

    Serves about 6 (approximately)

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