8 oz cream cheese - softened
1/2 cup sour cream
2 tablespoons of milk
8 oz dried beef-chopped but in medium sized pieces (chipped beef found on the shelf in a glass jar)
2 tablespoons chopped green pepper
2 tablespoon chopped yellow onion
1/2 teaspoon black pepper
Mix with a blender on low speed all ingredients EXCEPT BEEF until blended.
Fold in beef.
Put in small baking dish and bake at 350 degrees for 15 minutes.
Serve with crackers of your choice.
Prep time: 15 minutes?
High in sodium
[This message edited by really trying at 11:47 PM, August 26th (Tuesday)]
The future's so bright - I got to wear shades
Plant Seeds of Kindness
The Hunter’s Wife Elk Roast with Port
Help him pack all his crap and make him some kind of stew to take with him. Wish him luck hunting. Try really hard to hide the smile as he leaves…now…
Go to the store buy a bottles of red wine and one bottle of decent port wine. Drink the bottle of wine, have popcorn for dinner and watch Beaches or Steel Magnolias. Don’t drink the port.
Wake up, take two aspirin, and clean the house. It will actually stay clean for at least three more days while the mighty hunter is gone, Woo-Hoo!
Spend the remaining three days enjoying yourself and don’t bother getting dressed.
Ah, welcome the might hunter home. He has just spent enough money that the elk he brought home is about $160 a pound if costs were actually ever added up. It is precious.
Take about a 3lb Elk Roast
Lightly season with salt/pepper and dust with flour.
Lightly cover bottom skillet in olive oil and brown roast well on all sides over med-high heat. Remove to roasting pan.
Lower heat to Medium and in the skillet
Add 2 chopped medium sized onions
3 stalks celery chopped
4 cloves garlic chopped
3 large carrots chopped
Add a bit of salt and pepper. Sauté until tender…it takes a little time so…
Open the port…take a drink…you won’t need all of it for the recipe.
Pour sautéed veggies over the elk roast.
Add to the skillet
1 ½ cup port
Do not reduce too much
2 cups beef broth and deglaze skillet
Pour over elk roast and veggies
Add to roasting pan
1 tsp. fresh rosemary or ½ tsp dried
2 sprigs fresh thyme or 1 tsp dried
2 whole cloves
1/4 tsp ground allspice
Salt and pepper to taste
Add more beef broth to roasting pan if needed to fill liquid to up to half of roast.
Cover and cook at 375 degrees in the oven for 45 min. Turn down oven to 325 degrees for about another hour.
Send the mighty hunter to the store to bag some merlot or cabernet as the flavor is strong enough to hold up to the bold wine.
While he is gone drink another sip of port.
Take out roast and let it rest a minute. Strain cooking liquid and reduce if needed. I don’t usually thicken it but you can with cornstarch and water slurry if you want.
Serve with garlic mashed potatoes, fresh green beans sautéed and just lightly buttered go well with the dish.
Dessert needs to be light after such a rich meal so I would chose a fresh fruit like melon or sherbet ice cream.
Thank the mighty hunter for the fabulous meat to cook with. Stand back his head is likely to swell. Then send him to bed.
Sit on the couch with that little bit of port left in the bottle and smile. Life is pretty good…
Category - Desserts
Peel and slice 4 cups apples. Place them in a greased shallow baking dish. Sprinkle with lemon juice, 2 Tbsp. melted butter and 1/2 cup brown sugar.
1/3 cup flour
1 cup uncooked oatmeal
1/2 cup brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/3 cup melted butter
Mix together until crumbly and sprinkle on top of apples. Bake at 375° for 30 minutes or until apples are tender. Serve warm with vanilla ice cream or whipped cream.
1 pkg. (18.25 oz.) yellow cake mix with pudding
3 large eggs
1 1/4 cups water
1/3 cup vegetable oil
1 1/2 cups flaked coconut, divided
1/2 cup (1 stick) butter
1/2 cup caramel ice cream topping
3 tablespoons heavy whipping cream
1 cup (3 oz.) sliced almonds
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels
PREHEAT oven to 350°F. Grease and flour 13 x 9-inch baking pan.
BEAT cake mix, eggs, water and oil in large mixer bowl on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in 1/2 cup coconut. Spoon into prepared baking pan.
BAKE for 28 to 35 minutes or just until wooden pick inserted in center comes out clean.
FOR CARAMEL-ALMOND TOPPING:
WHILE cake is baking, prepare topping. Melt butter in medium saucepan over medium-low heat. Stir in caramel topping and cream. Stir in almonds and remaining coconut. Increase heat to medium and bring mixture to a full boil. Boil for 5 minutes or until thick but still spreading consistency, stirring constantly. Carefully spread mixture over cake just as it comes out of oven. Sprinkle morsels over cake while still hot out of the oven. Cool completely in pan on wire rack.
My new mantra: Argue Your Limitations.
Great idea....I've been loving copying the recipes that were posted previously, and Love the idea of having a dedicated thread.
P.S. If we ever do decide to bind this and sell it, we can do it through blurb.com...I made a photo book of a trip to Paris that I took with 3 friends and gave them as Christmas Gifts...HUGE hit and totally inexpensive!!! Only about $35 per book (and that was for just 4 books!)
Tulsa Area Coffee Buddy
In the food threads, I often see some of you prepare dishes that are "local" or "family's"... it would be so nice to find those authentic meals for across the continent gathered in a book.
Prep Time: 20 minutes
Cooking Time: 45 minutes
4 large red peppers (roughly chopped)
1 head of garlic (peeled)
1 onion (roughly chopped)
3 tbsp olive oil
Liquid (~equal mix of water, chicken broth, and red wine)
Seed and roughly chop the red peppers. Peel each head of garlic from the clove. Roughly chop one onion. Place all onto a baking sheet, sprinkle a little bit of salt, a liberal dousing of pepper (to your taste), and pour 3 tablespoons of olive oil onto the vegetables. Mix the vegetables together so that everything gets coated with the oil and seasonings. Place into a preheated 350 degree oven for around 45 minutes. Then blend everything from the baking sheet (including the oil) and add the liquid mixture to get it to the desired consistency.
Serve over a whole-wheat/grain pasta. You may add sundried tomatoes and slices of roasted chicken breast on top to add a bit more to it.
[This message edited by SerJR at 8:13 AM, August 27th (Wednesday)]
Party Sandwich Rolls
3 pkgs Hawaiian Dinner Rolls
1 ½ lb shaved ham
1 lb baby Swiss cheese
1 cup butter, soften (not melted – I softened overnight)
3 TBL poppy seeds
3 tsp Worcestershire sauce
3 tsp dry mustard
1 small onion, grated finely (optional)
Without separating rolls, cut rolls in half. Combine butter, poppy seed, Worcestershire, mustard and onion. Spread butter mixture on each half of split rolls. Layer ham (5-6 layers), then Swiss on bottom half of split rolls. Without breaking rolls, put on top half, put them back in the containers they came in and wrap in foil, completely.
Bake at 350º degrees in oven until cheese is melted, about 5-10 minutes. Cut each roll separately and serve.
"Truth has no special time of its own. Its hour is now - always." - Albert Schweitzer
Me: BW - Him: 200+ # tumor removed 7/09
DS - 31 - Yikes!
I'll just post my question here. I have a file on my computer of all the SI recipes I have saved. Do you want me to post them? I have the original poster's name for each so they would get the credit for the recipe.
If the answer to the above question is yes, is it one post per recipe or one post per poster with all their recipes in it?
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish.
Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
[This message edited by ajsmom at 9:33 AM, August 27th (Wednesday)]
4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water (for best taste, use the water the hashbrowns were boiled in)
Preheat oven to 350 degrees F.
Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain.
In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water.
Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes.
[This message edited by ajsmom at 9:34 AM, August 27th (Wednesday)]
Preparation time: I hour.
Total Cooking Time: 2 hours
About 8 – 10 servings.
- 2 packages of cooked ham – cut in half
- 1 package frozen chopped spinach (thawed) squeeze all the water out
- 2 packages Swiss cheese slices – cut in half
- 3 packages shredded Mozzarella cheese
- 1 small tub of Ricotta cheese
- 1 jar Marinara sauce – Bertolli is one of my favorites.
- Virgin Olive Oil
- 2 clove fresh garlic - Minced
- ½ cup - Thinly sliced fresh mushrooms (optional)
This recipe is for a 13-inch pie pan.
Pre-heat oven to 375. Place a cookie sheet or foil on the bottom rack to catch any drips.
Line pie pan with crust. Spread ¼ of the Marinara sauce on the bottom of the pie crust, start layering with ham, moving onto the Swiss, then spinach, Mozzarella and Ricotta cheese. Season the layer to taste. Once you start with the next layer beginning with the ham, spread another ¼ of the Marinara sauce on top of the ham and then continue with layering.
I usually do 3 layers and on each layer I season to taste with Italian seasoning, fresh Rosemary and fresh Thyme. When you’re done layering, put the top crust to your pie on and pinch the edges closed. Brush the entire pie with the Virgin Olive Oil and cut vent holes to let the steam out. It’s a good idea to put foil around the edges of the pie.
Bake for about 45 minutes and let it stand for at least 30 minutes before cutting it. This allows all the ingredients to settle and keep the layered look. By the way, it’s even better heated up the second day.
[This message edited by Deeply Scared at 9:52 AM, August 27th (Wednesday)]
My tolerance for stupid shit is getting less and less.
BURNT LEATHER CAKE
Stir and cook one cupful of brown sugar over a quick fire until it becomes rich, dark brown caramel; add half a cupful of cold water and let boil four or five minutes. Then set aside for use later. Beat half a cupful of butter to a cream; gradually beat in one and one half cups of granulated sugar; add the yolks of two well beaten eggs, one cup of lukewarm water and two cups of sifted flour. Beat five minutes. Add three tablespoons of caramel syrup, one teaspoon of baking powder, sifted with half cup flour and lastly the whites of three eggs, beaten to a stiff froth.
Bake in layer cake pan in a quick oven until done.
FILLING AND FROSTING: Boil one cup of sugar and four tablespoons of water to a syrup that will spin a thread about three inches in length. Pour in a fine stream into the white of one egg beaten dry. Add one tablespoon of caramel syrup, beat until cold, and put between the layers and on top and sides of cake.
Category: Cold Appetizer
1 can refried beans (about 15 oz)
1 small container sour cream
1 heaping table spoon mayonaise
1 packet taco seasoning
1 container guacamole
( about 15 oz )
5 spring onions chopped, use green and white parts
1 med - large tomato chopped
1 small can black olives, I use pre chopped
1 bag shredded sharp cheddar cheese ( you'll use about 4 ozs)
On a dinner size plate spread refried beans and smooth out to cover entire plate.
Pour guacamole on top of beans layer and spread out, this is a layer don't mix them.
In separate bowl mix together container of sour cream, tbl spoon of mayo and packet of taco seasoning.
Spread this mixture on top of the guacamole as the third layer
sprinkle tomatoes, onions, olives as forth layer
Top with shredded cheddar to cover everything.
Chill in fridge for at least 15 minutes.
Serve with your favorite tortilla chips
Potato Topped Chicken Casserole
Makes: 6 servings. Prep: 10 minutes. Bake: at 350° for 30 minutes. Broil: 8 minutes.
1 can (10.75 ounces) condensed cream of chicken soup
1 tablespoon Dijon mustard
3 cups cubed cooked chicken OR: turkey (about 1 pound)
1 package (10 ounces) frozen artichoke hearts thawed and halved lengthwise
1/2 cup frozen peas
1/2 cup frozen chopped onion
Topping: 4 cups packaged frozen mashed potatoes 1/2 cup light mayonnaise
1. Heat oven to 350°.
2. Combine soup and mustard in large bowl. Add chicken, artichoke hearts, peas and onion; spread evenly in 11 by 9 casserole dish.
3. In the same bowl mix mashed potatoes and mayonnaise
4. Spread evenly on top of chicken mixture
5. Then bake and broil
6. SERVE….it’s Yummy!
Large propane turkey cooker required
2 Cases cheap beer
3= pound polish sausage
3-5 pounds shrimp (depends on size)
5-pounds potatoes quartered
1- bag carrots halved
2 large onions sliced
2- oz minced roasted garlic
3-4 Zuccini sliced (again size)
Old Bay seasoning to taste
Dump beer into cooker bring to a boil.
Add all inredients EXCEPT shrimp and boil for 1.5 hours
Then add shrimp and boil until shrimp is pink. Drain and serve
1 pound hambuger or turkey cooked and drained
1 large can Bush bold and spicy baked beans
1 medium onion minced
1/2 bottle Honey bbq sauce
1 teaspoon chili powder
2 teaspoons yellow mustard
Cook in crockpot until onions are tender
Serve alone or over nachos
Keep in mind this recipe is for a 15 gallon cast iron pot.
5 whole chickens boiled and deboned, Save 2 gallons of chicken stock.
2 pounds italian sausage cooked and sliced 1 in thick
2 large chopped onion
2 whole garlic cloves crushed
1 pound butter, not margerine
Put 3 gallons water and 2 gallons chicken stock in cast iron pot, bring it to a rolling boil. Add above ingredients and boil for 1 hour
Add old bay seasoning to taste
add crushed red pepper flakes to taste
Turn heat down to low or damped down fire add milk one gallon at a time until pot is full. stir frequently. Let mixture come back up to temp on low flame
Serve with plenty of crackers, hot sauce and cold beer
1 cup all-purpose flour
1 cup sugar, divided
6 tablespoons unsweetened cocoa, divided
1 1/2 tablespoons instant coffee granules
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 1% low-fat milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup boiling water
1 cup plus 2 tablespoons vanilla low-fat ice cream
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup sugar, 1/4 cup cocoa, coffee granules, baking powder, and salt in a bowl. Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well. Spoon batter into an 8-inch square baking dish coated with cooking spray.
Combine 1/3 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour 1 cup boiling water over batter (do not stir). Bake at 350° for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center). Serve warm with ice cream.
Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.
9 servings (serving size: 1 [3-inch] square and 2 tablespoons ice cream)
CALORIES 221(25% from fat); FAT 6.1g (sat 1.7g,mono 1.6g,poly 2.3g); IRON 1.3mg; CHOLESTEROL 3mg; CALCIUM 90mg; CARBOHYDRATE 38.2g; SODIUM 154mg; PROTEIN 3.5g; FIBER 0.4g
Cooking Light, JUNE 1998