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 Forum index » Meta » Various & Sundry
Recipe thread
Moderators: Giskard, imbri, ndemeter
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Tonamel
Veteran

Joined: 06 Oct 2003
Posts: 104

 		Two Recipes That Shouldn't Work, but Totally Do
1) Peanut Butter Fudge

Ingredients:

    *2 sticks (1 cup) margarine or butter
    *1 cup peanut butter
    *1 cup Nesquik
    *about 3 cups confectionery sugar.


Melt butter and peanut butter together in a saucepan. Add Nesquik. Add sugar until mixture comes together into a loose dough. Place in oiled baking pan, and press into shape with wax paper. Place into refrigerator to cool. Cut into pieces and serve.

2) Grad-Student White Chicken Chili

Ingredients:

    *1 can chicken
    *1 jar great northern beans (undrained)
    *1 jar salsa


Mix ingredients together. Heat. Serve with tortilla chips. You can add cheese if you want.

PostPosted: Wed Oct 22, 2008 10:36 pm
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sixsidedsquare
Unfettered

Joined: 24 Mar 2005
Posts: 409
Location: 60E

 		Brownies brownies brownies brownies brownies.
Lordy Tonamel, that fudge... it sounds unsafe to even look at, let alone eat. I have to make me some of that.

Anyway, a while back I helped institute the Brownie brownie emote, so seems only right to put in my favorite brownie recipe here. It's about as basic as brownies come, but I loves em

Simple brownies

Sift together:
    2/3 cup flour
    1/2 tsp baking powder
    3/4 tsp salt
    3 Tbsp cocoa

In another bowl cream:
    1 cup sugar
    1/2 cup softened butter

Add:
    2 eggs
    1 tsp vanilla essence

Mix in dry ingredients
Bake in 180 degree Celsius oven for 30 minutes.
Cool in pan.

Now you know the taste of my childhood, treat it well.

PostPosted: Thu Oct 23, 2008 2:22 am
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Tonamel
Veteran

Joined: 06 Oct 2003
Posts: 104

 		Re: Brownies brownies brownies brownies brownies.
sixsidedsquare wrote:
Lordy Tonamel, that fudge... it sounds unsafe to even look at, let alone eat.

It is a dangerous and powerful thing!

PostPosted: Thu Oct 23, 2008 7:38 pm
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sifaka
Boot


Joined: 11 Oct 2004
Posts: 15
Location: New Jersey

 		Ricotta Cake
It took me many years to finally post but this is for you Rose...


First a warning...DO NOT make this if you are in any way concerned about calories.


1 package yellow cake mix
3 lbs ricotta cheese
10 eggs
1 cup sugar
3 tsp. vanilla
1/8 tsp. salt

cinnamon sugar

Prepare yellow cake mix as directed on box and pour into a 10' x 15' pan.
Mix ricotta, eggs, sugar, vanilla and salt in a large bowl and pour on top of cake mix. Bake at 350 for 30 minutes. Sprinkle the top with cinnamon sugar and bake an additional 45 to 60 minutes. Refrigerate for an hour before serving.

PostPosted: Fri Oct 24, 2008 9:56 am
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Rogi Ocnorb
I Have 100 Cats and Smell of Wee


Joined: 01 Sep 2005
Posts: 4266
Location: Where the cheese is free.

 		That sounds like a real belly bomb.

ETA: Got to thinking how that might sound and wanted to add that I loves me a good belly bomb.
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PostPosted: Fri Oct 24, 2008 5:23 pm
Last edited by Rogi Ocnorb on Mon Oct 27, 2008 1:43 am; edited 1 time in total
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tygr20
Unfettered


Joined: 13 Apr 2007
Posts: 554
Location: New Albany IN(READ: Louisville KY)

 		Source unknown:

Christmas Cake Recipe

1 cup of water
1 cup of sugar
4 large brown eggs
2 cups of dried fruit
1 teaspoon of salt
1 cup of brown sugar
Lemon juice
Nuts
Bottle of whiskey

Sample the whiskey to check for quality. Take a large bowl.
Check the whiskey again to be sure it's the highest quality, pour one level cup and drink. Repeat.
Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whiskey is still okay. Cry another tup. Turn off the mixer.
Beat two leggs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares.
Check the whiskey. Now sift the lemon juice and strain your nuts.
Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degree. Don't forget to beat off the turner. Throw the bowl out the window.
Check the whiskey again and go to bed.
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PostPosted: Sat Oct 25, 2008 6:50 pm
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rose
...and then Magic happens


Joined: 26 Nov 2003
Posts: 4117

 		Sifaka: I wasn't convinced that you would finally post after years of your proud lurkership. That Ricotta Cheese Cake is amazing - 10 eggs? I haven't seen a recipe calling for that many eggs... ever. I'm going to make it for Thanksgiving and see what my family thinks of it. I think it sounds great.

Thanks for posting that recipe and welcome to posting on the forums!

PS. We're still waiting for promised very yummy recipes mentioned by #unfiction chatters. Anyone can post a recipe, so please join in!
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PostPosted: Sun Oct 26, 2008 10:19 am
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enaxor
I Have No Life

Joined: 25 Feb 2003
Posts: 2395

 		1. Pumpkin Desert, 2. Peanut Butter Chiffon Pie
Pumpkin Desert

1 cup sugar
1 tsp salt
1 can evaporated milk
3 eggs (beaten)
1 tsp cinnamon
1 16 oz can creamed pumpkin
1 cup chopped walnuts
1 Yellow cake mix
3/4 cup melted butter

Blend - sugar, salt, evaporated milk, eggs, cinnamon, and pumpkin. Pour mixture into a 9"x13" pan, sprinkle top with dry cake mix, walnuts, and drizzle with melted butter. Bake @ 350 for 1 hour, serve warm with whipped cream or ice cream.

Peanut Butter Chiffon Pie

2 tsp unflavored gelatin
1 cup cold water
2 egg yolks, well beaten
1/2 tsp salt
1/2 cup peanut butter
1/2 tsp vanilla
2 egg whites
1 cup whipping cream
nutmeg

Soak gelatin in 1/4 cup of water. Combine beaten egg yolks with 1/4 cup of sugar, 1/4 cup water and salt in top of double boiler, blend. Add gelatin and *beat constantly with egg beater for 3 or 4 minutes over boiling water until light and fluffy. Cool. While egg mixture is cooling, add remaining 1/2 cup water, a little at a time to peanut butter. Beat until smooth. Add cooled egg mixture to peanut butter mixture and chill until slightly thickened. Beat egg whites until foamy, add remaining sugar and beat until egg whites are stiff. Add egg whites to cream mixture and blend. Pour mixture into pie shell and chill. Top with whipped cream to serve.

* Make sure you beat eggs constantly to avoid cooking the egg yolks.
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PostPosted: Sun Oct 26, 2008 12:59 pm
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INCyr
Unfettered


Joined: 17 Aug 2004
Posts: 589
Location: Front Range of the Rockies!

 		Shepards Pie
Take ~1Lb 93% Ground Turkey (I usually end up with ~1.25lbs), brown in 10" frying pan. Season to taste, don't drain. Add frozen mixed vegetables to fill frying pan, cover, heat until veggies aren't frozen.

In separate pan, make 8 cups instant mashed potatoes. I prefer Idahoen mashed potatoes, because they just require 2 cups boiling water, and are amazingly good, but any type will do. 8 Cups should equal 2 packets or 1 box.

Once veggies are unfrozen, pour veggie/meat mix into casserole dish. Add 1 to 1.5 cans of beef gravy. Cover with mashed potatoes. Make sure there is a good layer of mashed potatoes with no holes at the edges - don't want any of the gravy to leak out. Bake for 40 minutes @ 400.

I also have a Chicken Pot Pie recipe, but I'll have to dig that out of the kitchen when I'm home sometime.
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PostPosted: Thu Jan 22, 2009 4:02 pm
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Pixiestix
Resident Angry Midget


Joined: 26 Aug 2004
Posts: 2465
Location: Tomorrow's Talk Studios

 		Slub Gub
poorman's food from my step great grandfather, who was a Maine Lobsterman MANY years ago...


A large brick of velveta {cannot be real cheese, MUST be velveta}
12 oz box Macaroni
2 lbs Ground Meat {should be beef, but turkey CAN work if needed}
Small can of hunts plain tomato sauce
1 can of whole peeled tomatoes


Start by cooking the macaroni & browning the meat, then drain both. Cut velveta isn't managable yet not too big sized chunks. Put tomato sauce in pan, with velveta. Take tomatoes and SQUEEZE them so they smash into chunks, and also put into pan. {Since everyone's stove is kinda different, use descretion as to what heat to use here}. Once the velveta is melted, add the meat & noodles into the mixture. let simmer together, and then serve!!!!!

this recipe is sacred {even if it is poorman's food} so pleace, if you alter it... don't tell me Smile
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PostPosted: Thu Jan 22, 2009 4:08 pm
Last edited by Pixiestix on Thu Jan 22, 2009 4:28 pm; edited 1 time in total
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Pixiestix
Resident Angry Midget


Joined: 26 Aug 2004
Posts: 2465
Location: Tomorrow's Talk Studios

 		Pizza Cassarole
1 can cheddar cheese soup
8 oz sour cream
12 oz box macaroni
2 packages of shredded mozzerella cheese
1 jar of Pizza sauce {cannot be tomato, must be Pizza}
1 package of pepperoni
Optional - Pizza Spices & Garlic powder


Cook macaroni & drain.
Mix up soup, sour cream, 1 package cheese, and cooked macaroni in a bowl, with option to add spices!
Transfer mixture into 1 or 2 cassarole dish{s} depending on how thick you want the cassarole.
Cover with a layer of pizza sauce, then on top of that a think layer of shredded mozzerella from the other package.
Last cover with an overlapping layer of pepperoni, so it covers the entire top with no cheese showing.
Place in overn @ 350 for 1/2 hour. yum!
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PostPosted: Thu Jan 22, 2009 4:22 pm
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celina63
Entrenched


Joined: 28 Sep 2002
Posts: 909
Location: San Diego, CA

 		Hamburger, Rice, and Soup (or HRS)
Descriptive title, no?
Tasty and quick!

1lb ground turkey (or hamburger)
2 cups rice
1 can cream of chicken (or cream of mushroom) soup
1 can cheddar cheese soup
approx. 1 soup can of water
Seasonings to taste (I use Worchestershire sauce, Kitchen Bouquet or beef bouillon cube, garlic powder, and Italian seasoning)

Cook rice (pan or rice cooker). Place turkey/hamburger and seasonings to taste in a large skillet or saucepan, cook until brown, drain if you wish (turkey you really don't have to, since it's mostly water anyway, but hamburger you might want to drain to keep down the fat content). Add both cans of soup and about 3/4 soup can of water, stir until smooth. Add cooked rice, stir until blended, cook on med-low for about 5 minutes to allow everything to heat and blend, serve. Makes about 8 - 1.5 cup servings, approx. 427 calories each.

Variation: Substitute instant rice for cooked rice, same amount but increase water to 2 cups in order to cook the instant rice. Add after soup and cook until rice is done, about 15 min.
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PostPosted: Thu Jan 22, 2009 4:43 pm
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BlackandBlue
Veteran


Joined: 19 Sep 2008
Posts: 92
Location: Chatsworth, CA

 		OMG!!!! Finally found this thread
I knew there had to be a recipe section here on uF, and I finally found it. Surprised

These recipes sound really good. I'm going to try a lot of them (well, maybe not the Christams cake, but I rolled laughing.)

Here's three easy ones:

1) Asparagus with Mimosa Relish

3 pounds asparagus, trimmed and stem ends peeled

Place asparagus in flat pan, covering with boiling water. Simmer until tender-crisp. Refresh with cold water to stop the cooking process. Drain well, then refrigerate.

Mimosa:
2 hard-boiled eggs, sieved [I just chop them finely, I'm lazy.]
6 sprigs fresh parsley, chopped
1 Tablespoon chopped fresh chives

Mix hard-boiled eggs, parsley, and chives. Set aside.

Dressing:
1-1/2 Tablespoon Dijon mustard
3 Tablespoon wine vinegar
3/4 cup vegetable or olive oil
Freshly ground pepper and salt to taste

Mix the mustard and wine vinegar in a bowl, beating with wire whip until smooth. Add olive oil while beating constantly. Season with salt and pepper to taste.

Serving:
Coat asparagus with dressing. Sprinkle Mimosa over the asparagus tips. Pass any remaining dressing.

2)"Spaghetti with Peanut Butter Sauce" Recipe by The Frugal Gourmet

(this is a Thai inspired noodle dish, and great with egg rolls or pot stickers, or serve it as a side with teriyaki chicken or bbq pork/beef)

1/2 cup Creamy peanut butter
1/3 cup Hot water [add more if needed]
1 Tablespoon Light soy sauce
1 Clove Garlic; crushed
1 teaspoon Sesame oil
2 shakes Tabasco sauce; optional
1 lb Spaghetti

Garnish with chopped Fresh cilantro (fresh coriander) and chopped peanuts or cashews (optional)

Place the peanut butter in a small glass and add the hot water. Stir with a fork until smooth. You want it to be the consistency of ketchup. If it is too thick, add hot water by Tablespoons until it is the right consistancy.

Add the remaining ingredients except the pasta, peanuts and coriander. Stir together until smooth and set aside.

Cook the pasta and drain well.

Place the drained pasta in a bowl. Stir the reserved peanut butter mixture together again and add to the cooked pasta. Toss all together and garnish with coriander/peanuts, if using.

3) Slow Cooker Barbecue Style Country Ribs

3 lbs. Country Pork ribs (more or less, as will fit in your cooker)
1 large bottle (minimum 16 ounces) of your favorite Barbecue Sauce

(Optional - Brown ribs in large skillet on top of stove, set at medium high heat [setting of 4-5 gas, depending on your stove] just until ribs are browned on flat sides, turning once.)

Place ribs in crock pot's ceramic cooker crock, you can squish them in tight.

Poor barbecue sauce over ribs, covering the surface of the top ribs about 1/8 inch thick. Lid the ceramic cooker crock.

Set cooker at low and cook for 6 to 8 hours. OR, set to high and cook for 4-5 hours. Do not remove lid during cooking time. However, if you want thicker sauce, you can remove the lid after the cooking time, and turn to high, letting liquid evaporate for about an hour.

This method also works for chicken, all cuts of pork (except trotters) and beef roast, chuck steak, tri-tip or brisket. As long as you trust your crock pot, you can cook these while you're away, so it's great for work days!


[edited for readability. LOL]
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PostPosted: Wed Jul 01, 2009 11:25 pm
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addlepated
Unfictologist


Joined: 17 Aug 2003
Posts: 1885
Location: Austin, Texas

 		Hummus!
Mmm, hummus.

1 can garbanzo beans/chickpeas
2 cloves garlic
1 tablespoon tahini (or to taste)
1 tablespoon olive oil (or to taste)
juice from half a lemon (or to taste)
salt to taste

Drain the chickpeas, reserving the liquid. Put garlic, tahini, and oil in a food processor and run. Add the chickpeas and lemon juice and process until smooth. Add reserved liquid or olive oil until you like the consistency. Add salt to taste. If you like you can flavor it with anything from roasted red peppers to jalapenos to curry powder or whatever else might tickle your fancy. Traditionally served with pita bread, but baby carrots also do really well. Can also be used in lieu of mayonnaise on sandwiches. Try a hummus, home-grown tomato, onion, and lettuce sandwich. Yum.
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PostPosted: Thu Jul 02, 2009 2:34 am
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venetis
Greenhorn

Joined: 18 May 2011
Posts: 3
Location: Vancouver

 		Easy Mexican Casserole

Ingredients

* 1 pound lean ground beef
* 2 cups salsa
* 1 (16 ounce) can chili beans, drained
* 3 cups tortilla chips, crushed
* 2 cups sour cream
* 1 (2 ounce) can sliced black olives, drained
* 1/2 cup chopped green onion
* 1/2 cup chopped fresh tomato
* 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.


PostPosted: Wed May 18, 2011 8:07 am
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