bluesbaby said:

we gotta get cynthiasocks to post too

SammiJ said:

ThreadCula said:

I make a mean Chantico cheesecake!

Chicken Cashew Hotdish (or Casserole if you're not a Lutheran from Minnesota )

1 can cream of chicken soup
1 can Chinese veggies
1 8oz can chunk chicken
handful of Cashews
Chinese noodles

Combine 1st 4 ingredients
Microwave for about 1 1/2 minutes
Stir
Microwave for another 30-45 seconds
Serve over chinese noodles

(this is my dad's recipe...when I get home I'll post my grandma's real recipe )

Here's a fun Drink that is yummy and a chocolate lover's delite



Rob's Chocolate Turtle Martini



Cocoa Powder
Powdered sugar
Caramel sauce, in a squeeze bottle with a very small tip
Chocolate Sauce
2 ounces vanilla vodka (recommended: Stoli Vanilla)
2 ounces white creme de cacao
2 ounces Praline New Orleans Style Pecan Liqueur
Crushed ice
Roasted pecan halves, for garnish
Roughly chopped chocolate squares, for garnish

First, sweeten the cocoa powder to your liking by mixing the cocoa and powdered sugar. Take a large martini glass and very carefully coat the rim in caramel sauce from the squeeze bottle, being careful not to let it drip too far down the sides.

Then, dip the entire rim of the glass into the sweetened cocoa powder, being sure to coat all of the caramel. The desired effect is a chocolate dusted caramel rim. If available, I also like to put just a drop of chocolate syrup at the bottom of the glass for color.

For the drink, shake the vodka, creme de cacao and praline liqueur in a martini shaker with ice to chill. Fill the martini glass nearly full with crushed or shaved ice, being careful not to touch the rim. Strain the drink into the martini glass.

Garnish atop the floating ice with a roasted pecan half and a small piece of chopped chocolate. Alternately, I have garnished it with a half of a Turtle candy by making an incision and hanging it on the rim of the glass. Whichever you prefer.

Also, if you prefer your martini to LOOK chocolatey, I would use the dark creme de cacao. However, I find the decorative elements (powder and garnish) stand out when the drink is more translucent.

a recipe for those watching their weight....

From the Weight Watcher's Kitchen
Blueberry Pie


Servings | 10
Preparation Time | 25 min
Cooking Time | 75 min
Level of Difficulty | Difficult

cakes | We lightened up the crust of this classic summer dessert with a few baker's tricks. It tastes so great that you'll barely notice the difference.



2 1/2 cup all-purpose flour
6 Tbsp sugar, divided
1/4 tsp table salt
8 Tbsp reduced-calorie margarine, stick-variety, chilled and cut up
8 Tbsp fat-free margarine, tub-variety, chilled
5 cup blueberries
1/4 cup cornstarch
2 tsp lemon zest
1 tsp vanilla extract
1 large egg white(s)
Instructions

1. Preheat oven to 375ºF.

2. In a large bowl, combine flour, 1 teaspoon of sugar, salt and both margarines; mix with a fork (or both hands) until mixture resembles coarse meal. Add 4 tablespoons of cold water and mix until dough can be formed into a ball, adding more water if necessary. Transfer dough to a lightly floured surface and divide into two equal portions; roll each portion into a 12-inch round crust. Press one crust into the bottom and up the sides of a 9-inch pie plate, allowing dough to hang over sides; set aside.

3. In a large bowl, combine blueberries, 1/3 cup of sugar, cornstarch, zest and vanilla; toss to combine and spoon mixture into pie crust. Place second pie crust on top of blueberries and pinch two crusts together to form a seal. Using two fingers, pinch around edges to form a decorative rim.

4. Whisk together egg white and 1 tablespoon of cold water; brush mixture over surface of pie and sprinkle with remaining teaspoon of sugar. Prick top crust all over with a fork or sharp knife to allow steam to escape during cooking.

5. Transfer pie to a baking sheet, Bake until crust is golden and filling is bubbling out of holes, about 1 hour and 15 minutes. Cool on a rack, about 10 minutes, before slicing into 10 pieces.
[Edited 10/26/05 12:38pm]

EskomoKisses said:

WHAT TO DO WITH TRADER JOE KORMA SIMMER SAUCE:

* 1 jar korma simmer sauce
* 1/2 pkg of frozen spinach (TJs has good organic spinach for cheep, but whatevskis)
* 1/2 brick of extra-firm nasoya or trader joe tofu, cubed
* 1 cup of rice (basmati rice rawks for this)
* sesame or wok oil



(of course, there are tons of things you can add to this, but this is a really quick and simple way to throw together a very healthy and satisfying dinner with just a few ingredients.)

i'm taking notes cuz I can't cook for shit....

I make a good ass carrot cake. I've posted the recipe before.

EskomoKisses said:

i'mma try this...

RipHer2Shreds said:

Post


it


again


PLEEEEEZE

popcorn balls!!

use an airpopper to make 10-12 c popcorn - discarding the duds and half popped kernels. set aside in a large (plastic) mixing bowl

in a medium saucepan over medium high heat melt

1/3 c white syrup
1/2 c white sugar
1/2 c margarine (or a little less)

as you are stirring the melted goo add

1/2 tsp cream of tartar

when it comes to a rolling boil remove from heat and add

1/2 tsp vanilla
1/2 tsp baking soda

stir well. the baking soda makes the sauce more than double in volume so if you didn't put it in a large enough saucepan it's gonna be messy.
i like to pour half of this mixture over half the popcorn and then add food coloring to the remaining sauce and pour over the rest of the popcorn. then mix the white and colored together for a pretty popcorn ball.

when forming the balls only use as much pressure as is needed to make the balls take shape. otherwise the balls will be too hard to eat. you can make them little bit sized balls or huge gigantic balls so you may get as many as 10 or as few as 4 balls from a batch

and watch out - they are addicting
i make them every halloween

SammiJ said:

I am starting as we speak.....keep reminding me to check, though. advent gets busy for me.....

i'll hafta ask my mom for a rough recipe (she doesn't use measurments)

of her famous Jamaican Black Cake...
it has rum and wine in it and ooooh lawd.... i gotta go have me a slice right now...

bluesbaby said:

sure
this is gunna be fun!!
i can't wait, i wanna make myself a big cutesy cookbook eventually...before the year is over

Here's a recipe for Swedish meatballs that I may make this weekend. It's good in cold weather:

http://beef.allrecipes.co...s=8&size=3

And do yourselves all a favor and try making crabcakes one time. I have a favorite recipe that I like (it involves capers and tabasco sauce ) but here's a link to a bunch of recipes that all look good:

http://www.beach-net.com/...cakes.html

It's simple, delicious,and very impressive to serve.

And use REAL crabmeat! Not that fake orange and white stuff!

I serve it with coulis!

bluesbaby said:

Oops. I meant to say:

RipHer2Shreds said:

so far, all up to this point are cut and pasted. this would be huge....do we send in installments?

Here's one of my favorite easy, one skillet recipes. We eat it often in my house. One of the nice things is that the flavoring in the sausage and tomatoes mean you don't even have to add additonal herds and spices!

EASY SAUSAGE AND PEPPERS

Ingredients
· 1 lb Italian sausage (not links)
· 1 14.5-oz can diced tomatoes (the Del Monte variety with basil, garlic and oregano are even better)
· 1 medium onion, sliced thinly
· 2 medium bell peppers (one green, one yellow), sliced thinly
· 1 lb box of bowtie pasta, cooked al dente

Directions
1. Brown the sausage in a large skillet (an electric skillet works best) over medium-high heat. Drain, and return the sausage to the skillet.

2. Add the tomatoes, onion and peppers, and bring to a boil.

3. Reduce heat to low and simmer for 20 minutes.

4. Serve over the pasta with shredded or grated parmesan cheese.

bluesbaby said:

well, if you're saving in Word, then maybe not, it could pages upon pages and it prolly still would be able to be emailed out

but i'm sure installments would work

SammiJ said:

maybe we could do week by week.....I could see how it goes.....peeps need to orgnote me their emails, though if they want it put together already, rather than doing it themselves

2the9s said:

I love Swedish Meatballs

Vegetarian Cheeseburger Surprise!

One four-pack of Linda Mc.Cartney burgers
One packet of frozen Puff Pastry (defrosted)
Tomato Puree
Eight processed cheese slices
One small onion
Oil

01. Roughly chop half the small onion, add to oil in a non-stick pan and fry the Linda Mc.Cartney burgers, two at a time. Don't be tempted to fish the onion out with the burgers as they're just there to flavour the oil;
02. Finely chop the rest of the small onion;
03. Cut the Puff Pastry into four rectangles - about the same size as the box the burgers came in;
04. Squirt a swirl of tomato puree onto one half of the pastry rectangle, place burger on top, sprinkle onion on top of burger and then top with two processed cheese slices;
05. Pinch the edges of the pastry shut and glaze with a beaten free-range egg or a little milk.

Bake in medium-hot oven until the puff pastry puffs up.

I really do cook more than quicky microwave things, but this is one of my favorites! I swear there are weeks when I could live off it

Chili Cheese Dip

1 can/pouch Hormel Hot Chili w/beans
8oz shredded cheddar cheese

Microwave 1 minute
Stir
Microwave an additional minute

Serve with Tostitos

Can also be kept warm in one of those small crock-pots for parties

Rhondab said:

I forgot to add that I always put extra water chestnuts in mine...it looks kinda gross, but it is definately a favorite of mine

why isn't this a sticky yet?

This is my kind of thread, all these great receipes! Keep 'em comin', ya'll,

SammiJ said:

I don't know! You have some influence here, bride to be..get crackin!

bluesbaby said:

i'll see what i can do

SammiJ said:

I really have hung around 9s too much..... :disgust: