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[This message edited by Lucky at 1:20 PM, August 27th (Wednesday)]
Baked Potato Soup
I made it as a first course before Thanksgiving dinner.. but it is filling enough to stand on it's own with a salad and nice bread.
15 slices bacon
2/3 cup margarine or butter
2/3 cup all-purpose flour
5 cups milk (I used skim)
2 cups of chicken broth.
5 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Garlic powder to taste (about a half teaspoon)
1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes.
3. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. ( I did the first two steps in the morning and reheated just before dinner and then completed step 3.)
You can really play with this recipe.. thicken with more potato or thin with more broth.. use ham instead of bacon..and play with the spices to your taste. It can also be made much less fattening by using fat free sour cream , low fat cheese e.t.c)
All in all it a great filling soup
[This message edited by metamorphisis at 8:41 PM, October 12th (Sunday)]
Homemade meatballs and marinara sauce and my Italian Pie....both from scratch and all mine
"I'm happily indifferent to the ones who have consistently been wrong" ~kd lang~
Thank you to DS and MH for allowing us to do this.
[This message edited by Lucky at 8:42 PM, August 26th (Tuesday)]
-Main Dish (Beef)
Chimichurri is a sauce and marinade for grilled meat originally from Argentina
Prep Time: 10 minutes
Cooking Time: ~ 10 minutes
Chimichurri Sauce (makes about 12 servings):
1/2 cup olive oil
1/2 cup white wine vinegar
2 tbsp lemon juice
1 bunch fresh oregano
1 bunch fresh parsley
4-8 cloves of garlic
6 green onions
paprika, cumin, salt and pepper to taste
Blend all of the ingredients together in a blender. Prepare it at least a day before and refrigerate.
Marinate steaks (I prefer rib-eye) in your preferred marinade. Grill them on the barbecue to desired level.
Serve the sauce as a dip for the steak.
[This message edited by SerJR at 9:00 PM, August 26th (Tuesday)]
-Main Dish (Poultry)
Prep time: 20 minutes
Cooking time: 15 minutes
2 tbsp olive oil
1 red onion chopped
4 cloves of garlic chopped
1 small jar of sundried tomatoes (drained)
(Montreal/Chicago) Chicken Spice/Seasoning and pepper to taste.
1/3 cup of balsamic vinaigrette dressing.
4 chicken breasts cubed.
Heat oil in a frying pan on med-high. Add in the garlic and onions and simmer for 2 minutes. Add the other ingredients and cook until chicken is cooked through (approximately 10-12 minutes stirring often).
Works well alone or served over garlic bread that has been roasted with smoked provolone cheese.
[This message edited by SerJR at 10:14 PM, August 26th (Tuesday)]
Prep time: 15 minutes
1 container of pearl sized boccicini (mozzarella balls).
1 package of cherry/grape/strawberry tomatoes.
1 bunch fresh basil chopped.
Balsamic vinaigrette dressing.
Add in the first three ingredients and toss with the vinaigrette dressing.
(I'll edit them)
- Main Dish (Poultry)
Prep Time: 20 minutes
Cooking Time: 45 minutes
4 large chicken breasts.
4-8 slices of corned beef.
1 small tub of Guacamole.
1 small can black beans (rinsed).
1-2 cup Salsa.
Salt and pepper to taste.
1 tbsp Chili powder.
1 tbsp Balsamic vinegar.
1 tbsp olive oil.
Cut a pocket (slit) into each breast and put in a tablespoon or two of guacamole (as much that fits), and then wrap with the corned beef so that the slit is completely covered and the guacamole won't leak)
Blend the can of rinsed beans with the chili powder, olive oil, salsa, salt and pepper, and balsamic vinegar.
Take a baking dish and put enough of the bean mixture down to coat the bottom. Place in chicken breasts. Then cover with the bean mixture (you will probably have some mixture left over in which you can use as a nacho dip)
Then cover with shredded cheese and crushed tortilla chips. Bake at 350 for 45 minutes (check to make sure it is done).
Prep time: 20 minutes
2 cups of graham cracker crumbs
1/2 cup of chopped pecans
8 tbsp of melted butter
Combine graham crumbs, pecans and melted butter and press into a glass pan to form a crust. Refrigerate for 2 hours.
8 oz cream cheese
1 cup of powdered sugar
1 tsb vanilla
4 cups of cool whip (1 container)
2 tbsp honey
1 tsp lemon juice
1/2 tsp cinnamon
Blueberries (fresh or thawed-frozen)
Beat all of the ingredients together until smooth adding the cool whip in last. Spread evenly over the crust. Top with blueberries (or other fruit of choice).
[This message edited by SerJR at 11:13 PM, August 26th (Tuesday)]
Category - Breads
Ingredients: Makes 1 Loaf
1/2 tablespoon active dry yeast
4 tablespoons granulated sugar
1 teaspoon salt
4 1/4 to 4 1/2 cups all-purpose flour
1 cup of warm milk
2 eggs + 1 for the glaze
4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
1/2 teaspoon pure vanilla extract
1 tablespoon honey
In a large bowl using a whisk combine the yeast, sugar, salt and 1 cup of the flour. Add the warm milk, 2 eggs, 4 tablespoons of olive oil, then the honey and vanilla. Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add the remaining flour, 1/2 cup at a time. Switch to a wooden spoon when the dough becomes too thick for the whisk.
Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This dough needs to be slightly firm dough, so you can easily braid it later on.
Place the dough in a bowl greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.
Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 20 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.
Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don’t want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.
Place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.
Preheat the oven to 350 degrees. Just before the rising time has finished, whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes. The bread should sound hollow when you thump on the bottom of it.
Transfer to a baking rack to cool. Allow to cool completely before slicing.
[This message edited by cielo at 10:09 PM, September 8th (Monday)]
Category - Desserts
1 two inch long cinnamon stick
A two inch strip of lime zest, colored rind only, 3/4 inches wide. (optional)
1 cup rice
1 quart (4 cups) of milk
3/4 cup sugar
1/4 teaspoon salt
4 large egg yolks
1/2 teaspoon vanilla extract
1 tablespoon unsalted butter, cut into bits.
Ground cinnamon, for garnish
Step 1: The rice. Bring 2 cups of water to a boil in a medium size saucepan, add the cinnamon stick and lime zest, then cover and simmer over medium heat for 5 minutes. Pour in the rice, let the mixture return to a boil, stir once, then cover and cook over medium-low heat for 20 minutes, until all the liquid is absorbed and the rice is tender.
Step 2: The pudding. Stir in the milk, sugar and salt, and simmer over medium to medium-low heat, stirring frequently, until the liquid shows the first signs of thickening, 20 to 25 minutes. Take from the heat and remove the cinnamon stick and zest.
In a small bowl beat the egg yolks until runny, stir in the vanilla and a few tablespoons of the hot rice, then spoon the yolk concoction back into the rice mixture. Spoon the rice pudding into a decorative 8-inch-square baking dish.
Note for Step 2: The mixture should be simmered only until the milk takes on a slight creaminess (it will still look soupy). Overcooking will give you something dense and unapproachable. If you end up with something dense and overcooked, stir in a few tablespoons of milk just as you’re about to serve, dot with butter and brown again.
Step 3: Browning and finishing the pudding. Preheat the broiler and dot the rice pudding with the butter. Set the dish under the heat long enough to brown the top, 3 to 4 minutes. Sprinkle with the ground cinnamon, and serve warm or at room temperature.
Slice off the ends of an unpeeled, ripe banana, then slice it vertically down the middle so that you have two long halves. Carefully remove the peel, taking care not to break the pieces. Sprinkle both sides of each slice with dark brown sugar (about 1/4 to 1/2 tsp of sugar in total).
In a skillet melt 1 tablespoon of butter over medium-high heat, until foamy. Saute the banana slices, cut sides down, for one minute, shaking the pan occasionally to make sure the slices don’t stick. With two forks, gently flip the slices over and continue to saute for about 30 seconds longer, until the sugar melts and the banana has a light, golden brown color. As before, shake the skillet to prevent sticking.
Sprinkle the bananas with a pinch of granulated sugar and serve with warm rice pudding. Garnish the pudding with a pinch of ground cinnamon and freshly grated nutmeg.
[This message edited by cielo at 11:21 PM, August 26th (Tuesday)]
1/2 cup all-purpose flour
1/3 cup whole-wheat pastry flour
1/4 teaspoon salt
4 large eggs, at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1 teaspoon freshly grated lime zest, preferably Key lime
3 tablespoons almond oil or canola oil
1 (14 ounce) can nonfat sweetened condensed milk (not evaporated milk)
1/3 cup lime juice, preferably Key lime
1 teaspoon freshly grated lime zest, preferably Key lime
2 large egg whites, at room temperature
1/4 cup sugar
To prepare cake: Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray with flour; alternatively, coat the pans with regular cooking spray, line them with parchment paper and spray the paper.
Whisk all-purpose flour, whole-wheat flour and salt in a medium bowl.
Beat 4 eggs and 2/3 cup sugar in a large bowl with an electric mixer on medium-high speed until pale yellow and doubled in volume, 5 to 10 minutes. Beat in vanilla and 1 teaspoon lime zest.
With a rubber spatula, gently fold almond (or canola) oil into the egg mixture, using long, even strokes, until just incorporated. Add the flour mixture; gently stir until just incorporated. Divide the batter between the pans; spread to the edges and gently rap the pans against the counter once or twice to settle the batter.
Bake, rotating the pans halfway through, until lightly browned and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and parchment paper, if using, and let cool completely, about 45 minutes.
To prepare lime filling: Whisk condensed milk, lime juice and 1 teaspoon lime zest in a medium bowl until combined. Refrigerate until thickened, at least 30 minutes or overnight.
To prepare meringue: Beat egg whites in a medium bowl with an electric mixer at high speed until soft peaks form. Beat in 1/4 cup sugar in a slow, steady stream. Continue beating until stiff peaks form.
Position oven rack about 6 inches from the heat source; preheat broiler. Transfer one layer, bottom-side down, to a large baking sheet. Spread the meringue on top of the cake, creating decorative peaks and valleys in the meringue with a rubber spatula. Broil until lightly browned, watching carefully to prevent burning, 30 seconds to 1 minute.
To assemble cake: Place the plain layer, top-side down, on a serving plate; spread the lime filling on top. Cover with the meringue-topped layer.
3/4 cup water
3 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup all-purpose flour
3 large eggs
1 cup chilled whipping cream
7 teaspoons sugar
1/4 teaspoon kirsch (clear cherry brandy)
1/8 teaspoon vanilla extract
6 large strawberries, hulled
2 pints strawberries, hulled
3 tablespoons sugar
For cream puffs: Preheat oven to 375 degrees F. Line baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny).
Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.)
For filling: Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream.
Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.
For sauce: Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce.
1 cup sliced almonds, toasted and finely chopped
1 cup graham cracker crumbs
1/3 cup butter, melted
4 (8 oz) pkgs. cream cheese, softened
2 cups sugar
1/4 tsp. almond extract
1/4 cup amaretto liqueur or milk
1. For crust: stir together almonds, graham cracker crumbs and butter.
2. Press the crust mixture evenly 2" up the side and over the bottom of a 9" Springform pan. Place in a shallow baking pan.
3. For filling: in a large bowl, beat cream cheese, sugar and almond extract until smooth.
4. Add eggs all at once. Beat on low just until mixed. DO NOT OVERBEAT!
5. Beat in amaretto or milk just until combined.
6. Turn filling into crust. Bake at 350° for 60-65 minutes or till center appears nearly ste when gently shaken. Cool on wire rack for 10 minutes. Loosen cheesecake from side of pan. Cool for 30 minutes more. Remove side of pan. Cover and chill for at least 4 hours or up to 24 hours.
7. Serves 14-16.
Category - Soups and Stews
1 1/2 lbs. beef stew meat
1 small bell pepper, chopped
3/4 cup 1-inch pieces green beans
3/4 cup chopped onion
2/3 cup uncooked barley
2/3 cup fresh whole kernel corn
1 1/2 cup water
1 tsp. salt
1 tsp. chopped fresh or 1/2 tsp. dried thyme leaves
1/4 tsp. pepper
2 cans (14.5 oz) beef broth
2 cans (14.5 oz) diced tomatoes with garlic, undrained
1 can (8 oz) tomato sauce
Brown stew meat. Mix all ingredients together in crockpot. Cover and cook on low 8 to 9 hours or until vegetables and barley are tender.
1 cup flour
1/2 tsp. salt
3/4 cup sugar
2 tsp baking powder
1 1/2 Tbsp. cocoa
3/4 cup chopped walnuts
1 tsp. vanilla
3/4 cup milk
2 Tbsp. melted butter
1 cup hot water
1/2 cup chocolate syrup
Preheat oven to 350°. Mix flour, sugar, cocoa, baking powder and salt. Add nuts and vanilla. Stir in milk and butter until blended. Scrape into a greased 8x8 square pan. Make topping and pour over cake. Bake at 350° for 35 minutes. Cool in pan for 20 minutes. Cut into squares. Serve syrup side up. Spoon extra syrup over cake and top with ice cream.
[This message edited by cielo at 11:45 PM, August 26th (Tuesday)]