Recipe Thread

[Brandli5]

Hello,:tabletal: :bdcake: :spam:

Lets post some recipes. Whats your very fav, and whats your secrets?? Can be low fat, high fat, or just plain Good. Lets see them...

[Brandli5]

:yowza:
1 cup self-rising flour
1/2 cup sugar
2 tablespoons plus 1/4 cup baking cocoa, divided
1/2 cup milk
3 tablespoons vegetable oil
1 cup packed brown sugar
1 3/4 cups hot water
Vanilla ice cream, optional
In a bowl, combine the flour, sugar and
2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-inch square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350 degrees for 40–45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream if desired.

[Jane Doe]

Mmm that sounds good! I will attempt to make it. I am not very good at cooking though, ill let you know how it works out.

[Jessie]

have to get back to you on this one maybe friday...

that recipe sounds good.... :nod:

[Brandli5]

Stuffed Meat Loaf
:yowza:
1 egg or 2 egg whites
2 1/2 pounds ground chuck
salt and pepper to taste
4 cups herb seasoned stuffing (crushed)
1/2 cup canned milk
1 can cream of mushroom or cream of celery soup
1/4 cup chopped celery
1 medium onion (chopped)
1/2 cup melted margarine
Combine first three ingredients. Mix well. Form into a ball. Place on a sheet of wax paper and flatten into a rectangle. Spread with stuffing made as follows: Saute chopped celery and onion in melted margarine. Pour over 4 cups stuffing, roll up like a jelly roll and carefully transfer to 9"x13" pan, seam side down. Pour 1 can of cream of mushroom or cream of celery soup over top of meat loaf and bake at 350 degrees for about 1 1/2 hours until done.

[Brandli5]

Good scrambled eggs.


Start with a cool pan and spray pam, or melt butter. Take two eggs and with a fork mix them with about a tablespoon of milk. Pour into pan and turn the heat to high. Work from the middle to the sides until eggs look almost done.

Take them off heat and serve. Eggs will finsh cooking while off of heat.

Do not salt eggs after cooking, its best to salt them before pouring into pan. (keeps them from being crunchy salt)

Pepper after cooking, There is a reason for this, but I do not remember. lol

[LDinthewoods]

Mmmm.....that meatloaf sounds yummy.


I make good fettucine alfredo....but I have no idea how much of what I put in it so I will pay attention the next time I make it & post it for you. Makes a good side dish for meat & is cheap & easy to make.

[Brandli5]

Here is a good recipe for some Beef Stew.

Italin Dressing
1 large onion chopped
3 cloves garlic chopped
1 140z tomatoes
3 large potatoes peeled and sliced
3 cups sliced carrots
2 pounds stew beef
salt/pepper
Oil

Take beef trim fat. Place in about 1/2 bottle of Italin dressing. Set for 30 minutes drain.

Put some Olive oil about two tablespoons in a large pot, cook onions and garlic until clear or soft. Add carrots, potatoes, beef, can of tomatoes, can of water.

Slowly cook for about 6 to 8 hours.

Really good.

[LDinthewoods]

Here is one for a really good cold pasta salad. (And trust me, I don't normally like cold pasta but this one really is good.) Especially works well for those work or church potlucks because you can make it in advance & no need for heating.

1 - 12 oz. Bag of Rainbow Rotelle pasta (or you can use plain but the rainbow colored is prettier)
1 – Jar marinated artichoke hearts
1 – Container of shredded Parmesan cheese (the kind that looks like sticks – not powder)
1 – Bottle of Berstein's Cheesy Italian salad dressing
1 – small can of sliced black olives
Chopped green onions


The original recipe I got calls for chopped fresh garlic also but I prefer to use the stuff that is already mashed up & can be bought by the jar – usually in the produce section. Just add a couple of teaspoons at most.


To make:



Just cook the pasta...then rinse it. Then back in the bowl, stir in all the other ingredients. This actually tastes better if you make it up 24 hours in advance....and it will last for several days in the fridge. When I make it in advance, I usually hold back some of the salad dressing and Parmesan so that when I get it out to serve, I can throw a bit of fresh dressing on it, stir it up good & then throw the rest of the Parmesan on the top.

[Brandli5]

Thank you looks very good to me.


I had this dip over the weekend at a birthday party. It was good.


1 8oz cream cheese (Softened to room temp)
1 jar salsa
2 cups cheddar cheese.


Mix, chill. Serve about 1 hour or more later.

Enjoy with those mexican style Chips / Tortillas?? lol.

[CoreIssue]

So much good food!

[Brandli5]

1lb velveta cheese
1/2 ground beef (cooked and drained)
1 jar Pincate sauce

Melt all together. Serve with Dip Torillia chips.

(good crock pot dip)

[Brandli5]

1 box lemon supreme cake mix
2 eggs
1 small carton cool whip, soft
Powdered sugar

Mix first 3 ingredients together. Drop by teaspoon into powdered sugar. Make into small balls. Place on greased cookie sheet. Bake 10-13 minutes at 350. (try strawberry or chocolate cake mix too!)

[Brandli5]

:bdcake: 1 (8oz) container cool whip
1 (8oz) sour cream
6 apples, chopped

4 snickers bars, chopped (can use more)

Mix together, Refrigerate, and serve. Can be fixed ahead of time.

[Brandli5]

Easter Eggs


Boil eggs. Cool. Mix vineger and food coloring together. Dip eggs in, and colorful Easter eggs come out.

Put in basket, serve with salt if needed.

lol

[Sid]

Dutch Oven Barbecued Meatloaf


This meatloaf recipe has been a standard in my family since I was a very little girl. While most kids seem to not like regular meatloaf, my sisters and I all love it - as long as it is barbecued! My mother made it regularly, and it disappeared every time. When I grew up and had a home of my own, it also became a staple in my house. We serve it with baked potatoes and peas.


When we started teaching outdoor cooking, we decided to adapt my mother's recipe for outdoor use. This recipe has been made at many of our classes and outings. It gets rave reviews every time!




[Tons of Outdoor Cooking recipes at the link]

http://www.outdoorcook.com/article1006.php

[Sid]

had a brainstorm today...I do that sometimes. Alot of recipe sites offer the option to print out recipes in card format...so I thought I'd denote those recipes with this hungry little guy http://www.sparkimg.com/emoticons/hungry.gif

Whenever you see him next to the name of the recipe, click on the recipe name and he will take you directly to a recipe card page for that recipe. Hit, print and away you go. The card will print in 4x6 format. If you want a 3x5 then just search that recipe site for the same recipe, and check the 3x5 option. To post the hungry guy icon just type two : with the word "hungry" (without the quotes) in between them...he'll magically appear!

If you are posting a recipe with a recipe card option, please put the hungry guy next to your hyperlink. If you have trouble doing this, just pm either Cassi or myself. You can find out how to do this by checking the posting guidelines.

Also, if a recipe card page is not provided, you can check out the links we've posted for free online recipe cards.

Please be sure to provide links back to recipes from other sites and give proper attribution.

Our goal is to make one of the best online cookbooks on the web, and to make it easier to use and more interactive. I hope this helps make your time in the kitchen easier and more enjoyable!



Welcome To Colette & Cassi's Country Kitchen (http://www.activeboard.com/forum.spark?forumID=56440&p=1)

[Chrystalwuzhere]

You are so smart, Sid! :hug:

Now, hit me with some more recipes! Keep 'em coming!

[Sid]

Now, hit me with some more recipes! Keep 'em coming!


Chrystal:

This link is the motherlode for outdoor cooking with a Dutch Oven. (http://www.macscouter.com/Cooking/DutchOven.html)

Enjoy!

[Sid]

This isn't so much a recipe, but a food related tip that I would like to share:


I recently watched a Discovery Channel [or related] show on coffee. . .

. . . and it related that there are different varieties of coffee and that Arabica is the more mellow and gentle version.

Even the generic brands of Arabica coffee are better than the name brand coffees that don't have that label.

Strange but true . . .

[Chrystalwuzhere]

I'm definitely a coffee hog. I constantly have a cup in my hand. :nod:

Think there'll be coffee in Heaven?

[Sid]

I'm definitely a coffee hog. I constantly have a cup in my hand. :nod:


Chrystal:


I worked shifts and nights for 25 years, I took coffee interveniously.

. . . I couldn't keep my heart beating without it.
Think there'll be coffee in Heaven?



I believe that coffee and Shiner Bock on draft, in frosty mugs will also.

. . . I want the franchise on both.

[KRISSY]

I think am a cat, I love to be comforted and assured.

[Sid]

Slow Cooker Vegetable Soup


1 lb boneless round steak, cut into 1/2 inch cubes
1 can (14 1/2 oz) diced tomatoes, undrained
3 cups water
2 medium potatoes, peeled and cubed
2 medium onions, diced
3 celery ribs, sliced
2 carrots, sliced
3 beef bouillion cubes
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups frozen mixed vegetables

In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hrs. Add vegetables; Cover and cook on high 2 hrs longer or until the meat and vegetables are tender. Yield: 8-10 servings (about 2 1/2 quarts)

[Sid]

Cod and Potato Casserole (makes a very large casserole)


2 lbs of SALTED cod* (the regular fresh does not work)
Olive Oil
Garlic
2 large yellow onions peeled and cut into thin slices.
White Pepper
Nutmeg
Black olives
4 large potatoes (not russet) peeled, boiled and cut into about fourth inch lengthways.
4 - 8 hard boiled eggs



Take the salted cod, and place in a plastic bowl, cover with water, and place in the refrigerator overnight.

Rinse the water off, and refill, do this every two hrs or so, until the cod is not salty to the taste anymore.

Pour off the water, fill a pot with water and boil the cod for around 10-15 mins, till its flaky and soft.

Meantime, heat olive oil in a pan, add onions and saute till barely brown, add garlic and saute till onions golden brown. Set aside.

Drain the cod, let it cool, and flake it into a bowl, removing all the bones and skin.

Add to the onion, together with pepper, nutmeg and add about 2 tbpsn of olive oil. Mix.

Place in the bottom of a 9x12 dish.

Arrange the potatoes on top.

Arrange olives over the top, drizzle with olive oil and put in the oven for about 15 mins.

Take out and arrange slices of boiled egg on top.


--Credit to Lordschild

[Sid]

(http://www.huntingpa.com/Deer%20recipes.html)
Welcome to Game Recipes (http://www.huntingpa.com/Deer%20recipes.html)
Backwoods Bound (http://www.backwoodsbound.com/zdeer.html)

[Sid]

Impossibly Easy Cheeseburger Pie





1lb lean (at least 80%) ground beef

1large onion, chopped (1 cup)

1/2teaspoon salt

1cup shredded Cheddar cheese (4 oz)

1/2cup Original Bisquick® mix

1cup milk

2eggs


1.Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

2.In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

3.In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

4.Bake about 25 minutes or until knife inserted in center comes out clean.


High Altitude (3500-6500 ft): Bake 30 to 35 minutes.



Impossibly Easy Cheeseburger Pie (http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=35487)

[Sid]

1 lb red beans (preferably Camellia brand)
3 onions (http://www.recipezaar.com/library/getentry.zsp?id=148), finely chopped
1 big ham bone (http://www.recipezaar.com/library/getentry.zsp?id=247)
3 lbs andouille sausages (http://www.recipezaar.com/library/getentry.zsp?id=476)
3 bay leaves (http://www.recipezaar.com/library/getentry.zsp?id=163)
2 tablespoons thyme (http://www.recipezaar.com/library/getentry.zsp?id=348)
5 garlic cloves (http://www.recipezaar.com/library/getentry.zsp?id=165), mashed
salt (http://www.recipezaar.com/library/getentry.zsp?id=359)
cooked rice (http://www.recipezaar.com/library/getentry.zsp?id=160)
Soak the red beans overnight or at least 3 hours in cold water.
Drain off the water and put in a large pot and cover with water.
In a skillet, brown the meats then add the onions and continue to cook until the onions are slightly browned.
Add the remaining ingredients to the red beans and bring it to a boil then reduce to a simmer and cook for 2 1/2 to 3 hours until creamy.
Serve with cooked rice and hot sauce.


Traditional New Orleans Red Beans & Rice (http://www.recipezaar.com/187315)

[Sid]

I used to think that deep fried turkey was the way to go. . .

The Ultimate Turkey Roaster has it beat (http://www.ultimateroaster.com/roaster_specs.html)

Picked up one of these honeys at a Sporting Good shop and cooked a 13 pound turkey in it in 1 hour.

Really a slick system.

[Sid]

http://ec1.images-amazon.com/images/P/083619103X.01._AA240_SCLZZZZZZZ_.jpg



I plan to buy a second copy of this cookbook because my copy of the original edition is stained with 24 years of use. This is where I go for ideas when I have to fix a meal and don't have anything special around to use. This food isn't gourmet, but there are plenty of plain, good recipes. This book has my favorite recipes for cornbread and tortillas, and many, many main dish recipes for basic home cooking. The spiral binding is a big plus, allowing the book to be laid open flat while I cook. More cookbooks should be bound this way!

Of course the greatest treasure of this book is the wisdom and insight of Doris Longacre, the late author. For the reader who never plans to cook a thing, the insights she shares about life, hospitality, the world's resources and respect for other cultures all make the More-With-Less Cookbook worth buying and reading multiple times.


More-With-Less Cookbook (Plastic Comb) (http://www.amazon.com/More-Cookbook-Doris/dp/083619103X/sr=1-1/qid=1156961298/ref=pd_bbs_1/104-3857640-0878361?ie=UTF8&s=books)

[Sid]

A mother lode: Allrecipes.com (http://allrecipes.com/)

[Jessie]

how about simple soup.

take some bullion and water then I take some meat, like pork, hamburger,
just enough for the pot chop some onions, and cabbage.

Its really good. simple too. I dont make it a thick soup either.

[Sid]

How's this for slick and simple :


Take a packet of the [I]Uncle Ben's Instant Rice [the stuff in a bag you nuke in 90 seconds]

. . . put it on a plate and put a can of [drained] tuna on it,

. . . on that put a can of Mushroom Soup.


Spread it around and nuke for 2 minutes.


So good . . .

[Sid]

Chalupa Salad:


Lettuce
2-3 Tomatoes
1 Can Ranch Style Beans
1/2 Lb. Shredded Longhorn Cheese
Fritos, Coursely crushed [also Doritos work well]
Catalina Salad Dressing


Pour beans in colander and wash well.
Drain well.
Break up lettuce in bite sized pieces and cut up tomatoes.
Add the Catalina dressing and crushed Fritos [Doritos].
Serve immediately.
[add chopped green onions for more zing]

[Jessie]

I need a good recipe for white beans..

[kay-gee]

i am very interested in learning more about outdoor cooking. Sometimes here in the Bahamas it's just plain too hot to cook inside and it seems a shame to waste the nice weather. I am currently trying to figure out how to construct an outdoor style cooking pit out of blocks or stones (Texas style) Would welcome any hints or advice you can give.Fish is a staple around here naturally (95,000 sq mi of ocean). any good recipes for outdoor fish making? a close second is chicken. Unfortunately beef is pretty expensive here. I really miss a good steak. Also, people sometimes add the husks of coconuts to the coals for a unique flavour, much in the same way North Americans would use hickory or mesquite. There sure are some great recipes on this thread. I think of love food! All the Best!!!!!!!!

[kay-gee]

Hello SID you appear very knowledgable in food. Can you tell me: What exactly is "chicken Fried Steak" and how is it prepared. Do you have any suggestions for a beginner cook? The very sound of it makes me water. I've different Americans (esp. of the southern regions) talk about this delicacy. Any help is appreciated.... All the best.......

[Sid]

I am currently trying to figure out how to construct an outdoor style cooking pit out of blocks or stones (Texas style)


kay-gee:


One of my dear departed uncles had the slickest outdoor cooker ever.

He took an old refrigerator and laid it on it's side and to one side of it he dug a hole to mostly bury an old metal trash can for a fire box. He plumbed in the necessary ducts and a chimney vent and had himself a super smoker.

The secret to great bar-B-que is to cook slow and let the smoke do it's magic.

[Sid]

Can you tell me: What exactly is "chicken Fried Steak" and how is it prepared.



kay-gee:


I'm not by any sense a cook, but I found this recipe for a Texas style Chicken Fried Steak that sounds like a winner:

Texas-Style Chicken Fried Steak with Cream Gravy (http://www.texascooking.com/recipes/texascfs.htm)

Just about every truckstop or greasy spoon in Texas will have Chicken Fried Steak on their menu.

. . . and each one will be different.

[kay-gee]

Thanks for the tip. I'm going to try making this soon. As for the refridgerator, as luck will have it, there's a discarded one just down the road from here. I'm sure with some experimentation I can rig up something workable as per your description. All the best.

[Sid]

This is for real:



Iowa State University's Tasty Insect Recipes (http://www.ent.iastate.edu/misc/insectsasfood.html)