know any good recipes?

Question

post ur favorite recipies!

Answer 1

Mine is:

Brownies
Ingredients:
4 oz. unsweetened chocolate
1/2 cup butter or margarine
4 eggs
2 cups (16 oz.) granulated sugar
1 cup (4 oz.) flour
1/2 cup cocoa powder
1 tsp. vanilla
1 cup chopped nuts (walnuts are traditional, pecans are nice also)
Instructions
Melt chocolate and butter/margarine together. In a separate bowl, beat eggs and sugar until fluffy. Add the chocolate (let it cool slightly first) and mix gently, so as not to break too many bubbles. Add the rest of the ingredients and stir until well blended. Pour batter into a greased or lined pan and bake at 350 F for about 40 minutes or until a knife comes out clean. Brownies should be dense and slightly chewy.
Optional topping: Melt 2 squares of unsweetened chocolate. Add 1 cup icing sugar, 2 beaten eggs, 2 tbs. butter/margarine, 1/2 tsp. vanilla. Remove from heat at once. Spread on the cooked brownies.

Roasted Vegetable Soup
2 baby eggplants, cut into chunks
2 red capsicum, deseeded, cut in chunks
300g pumpkin, peeled, cut into chunks
1 large sweet potato, peeled, cut into chunks
1 spanish onion, peeled and quartered
2 zucchinis, cut into chunks
2 carrots, peeled, cut into chunks
6 cloves garlic, unpeeled
2 tablespoons olive oil
2 x 10g vegetable stock cubes
3 ½ cups water

Places vegetables and garlic in two roasting dishes. Toss in olive oil. Bake in a moderate oven (180°C) for 45 minutes or until tender, stirring occasionally.
Remove skin from garlic. Place all vegetables, garlic, stock cubes and 1 cup of water in a food processor. Process.
Return to saucepan, add remaining water, bring to the boil, reduce heat and simmer for 10 minutes.
Serve soup topped with parmasan and enjoy with a crusty wholegrain roll.

oh and
Low-Cal Peach Jelly Recipe
2 cups fresh peaches, finely chopped
1/3 cup sugar
A few gratings of fresh nutmeg
1/2 tsp grated lemon peel
1/2 tsp grated lime peel
1 envelope unflavored gelatin
1 cup water
In a medium saucepan, combine fruit, sugar and nutmeg, crushing fruit slightly (a potato masher is ideal). Cook slowly 5 minutes, then boil rapidly for 3 minutes, stirring constantly. Stir in grated peel.
Sprinkle gelatin over water; let stand 1 minute.
Add to fruit and stir over low heat for 5 minutes. Gelatin should completely dissolve. Cool to room temperature. Cover and refrigerate. Calories 12 Use within 2 weeks!

Answer 2

mine is kaiserschmarrn

Ingredients for 4 people:

6 eggs
200 grams cake or pastry flour
50 grams sugar
250 milliliters milk
pinch of salt
20 grams or raisins


butter
powdered sugar
plum or apple puree

Recipe

Separate the egg whites from yolks.
Thoroughly mix the yolks, sugar, milk and flour.
Add a pinch of salt to the egg whites and beat until stiff.
Add stiff egg whites into the dough and fold carefully.

Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and tear into pieces with a fork.

Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with plum or apple puree.

Answer 3

Creamy Sure Fudge

2/3 Cup (1 sm. can) evaporated milk
1-1/2 Cups mini-marshmallows
1-1/3 Cups granulated sugar
1/4 teaspoon salt
1/4 Cup butter (do not use margarine)
2 Cups chocolate chips (I prefer milk choc. chips for this)
1 teaspoon vanilla
1 Cup coarsely chopped nuts (optional -- I prefer almonds)

Mix first 5 ingredients in saucepan. STIRRING CONSTANTLY, heat to boiling and boil 5 minutes, STIRRING CONSTANTLY. Remove from heat. Immediately add chocolate and stir until melted. Stir in vanilla and nuts. Spread in buttered 8-inch pan (prepare the pan before preparing the fudge). Cool until firm. Makes about 2 pounds of delicious fudge.

Answer 4

Italian Cream Lasagna:

Put a small layer of sauce on bottom of pan. Layer with blanched Lasagna noodles, spread with softened cream cheese, add a layer of crumbled Italian sausage, spread a little sauce on this, sprinkle with cheese and repeat layers to top of pan.Final topping is a mix of your favorite cheeses and parsley. Bake at 350 degrees for 35-45 minutes.

Answer 5

NEIMAN-MARCUS $250.00 COOKIES (Recipe may be halved)
2 cups butter
24 oz. chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. soda
1 tsp. salt
2 cups sugar
18 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder.
Cream the butter and both sugars. Add eggs and vanilla, mix together
with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips,
Hershey Bar, and nuts.
Roll into balls, and place two inches apart on a cookie sheet.
Bake for 10 minutes at 375 degrees. Makes 112 cookies.

Answer 6

I posted this one other time. These are some of my favorites from a variety of categories: apps, main, sides, dessert. Hope you find one or two you like. I rate my recipes (as pathetic as that sounds!!) and all of these rate a 1 on my scale of 1-5.

Stuffed Mushrooms

12 large mushrooms (3-4 per person)
4 T. butter
1 small, very finely chopped onion
2 T. minced fresh parsley
1-cup bread crumbs (Italian seasoned are fine)
3 oz finely grated Swiss cheese
6 oz can crab meat, drained (optional – it does add a nice crab flavor)
Salt and pepper
15 oz can chicken or beef stock (I prefer chicken)

Brush any dirt off mushrooms. Remove stems and dig out some of the meat of the mushroom cap (a melon baller or teaspoon works well for this) and reserve with stems.
Chop ½ of the stems very finely. Reserve the rest for another use.
Sauté onion in a saucepan with the butter. Add the chopped mushrooms and sauté a minute or two longer. Turn off the heat and add the drained crab (if using), Swiss cheese and breadcrumbs. Add the breadcrumbs last, as you may need more or less than one cup depending on the consistency. The mixture should hold together when formed into a ball but should still be moist. Salt and pepper to taste.
Stuff mushroom caps with mixture, mounding some mixture over the top of each cap and place in shallow baking dish. Poor stock over the tops.
Bake 20 minutes at 350 degrees, basting occasionally with the stock juices from the pan.
This can be made several hours in advance and placed in the refrigerator. Bake when ready to serve adding about 10-15 minutes to the bake time.

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Spinach, Artichoke and Bacon Dip with Crispy Pitas
Yield: 4 cups

1 tablespoon vegetable oil
1 shallot, minced
3 garlic cloves, minced (I used roasted garlic and a good amount of it)
1 (10-ounce) package frozen chopped spinach, thawed
1 (6-ounce) jar marinated artichoke hearts, roughly chopped
10 bacon strips, fried until crisp and crumbled
1 teaspoon lemon zest
2 cups sour cream
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Crispy Pitas, recipe follows or just buy them. Great with chips and veggies too

I added like 1/3 - 1/2 package Hidden Valley Ranch dip mix.

Heat the vegetable oil in a small skillet over medium low heat. Add the garlic and shallot and cook, stirring frequently, until the shallot softens and the garlic begins to brown, about 7 minutes. Remove from heat and set aside.

Put the spinach in a colander and squeeze out all of the excess water. Transfer to a large mixing bowl and add the artichoke hearts, crumbled bacon, cooked garlic and shallot, lemon zest, sour cream, salt and pepper. Mix well with a rubber spatula, and transfer to a decorative bowl. Allow to sit for 30 minutes before serving so the flavors can blend. Serve with crispy pitas.

Crispy Pitas:
1 tablespoon kosher salt
1 tablespoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon celery salt
1/2 cup vegetable oil
8 pitas, cut into 12 wedges each
Preheat the oven to 350 degrees F.
Mix all of the herbs and spices in a small bowl. Put the pita wedges into a large mixing bowl and add the spice mix. Drizzle the oil over all and toss well to coat. Put the pitas onto a baking sheet, shake it to even them out and place the pan into the top half of the preheated oven until they are crispy and lightly brown, about 20 minutes. Remove from the oven, let cool 10 minutes and mound around the dip bowl.
Yield: 96 pita crisps

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Chile ‘N Cheese Spirals – Appetizer
There are lots of versions of this recipe out there. This is how I make them.
Ingredients:
•2 – 8 oz packages cream cheese, softened
•1/2 – 3/4 cup sour cream
•1 cup shredded cheddar cheese
•Â½ cup (4 oz can) diced green chilies
•Â½ cup sliced green onions or chopped green pepper
•Â½ cup chopped red bell pepper
•Â½ cup (2-1/2 oz can chopped or sliced) black olives, chopped fine
•4-5 – 8-inch soft flour tortillas
Directions:
1.Beat cream cheese until relatively smooth with mixer or fork.
2.Stir in sour cream, cheese, chilies, onions, peppers and olives.
3.Spread approximately ¼ mixture onto each of the tortillas.
4.Roll up and wrap in plastic wrap or store in an airtight container in the refrigerator for at least 1 hour or overnight.
5.Slice into 1 inch pieces and serve with salsa, if desired.

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Bubba's Country-Fried Steak and Gravy (recipe courtesy Paula Deen)
Prep 15 minutes, Cook 1 hour, Yield 4 servings

1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
2-3 medium yellow onion, sliced

Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the flour mixture. Drizzle with water and re-dredge in flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Pour off oil if excessive, leaving about ¼ cup. Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the water and the Accent, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes. Bake at 350 for another 1.5 hours, until meat is super tender, adding additional water if necessary.

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Anthony's Pasta Sauce, Meatballs & Braciole
too long to print. here is the link:
http://www.spaghettisauceandmeatballs.co...
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Paula Deen Taco Salad (just like my Aunt Barb’s)

Difficulty: Easy
Prep Time: 10 minutes
Yield: 6 to 8 servings

2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced (shredded)
1 large onion, diced
1 head iceberg lettuce, washed, drained and shredded
1 pound lean ground beef, browned, crumbled and drained
1 cup salad dressing (recommended: Catalina)
1 (7-ounce) bag taco flavored chips, crushed
1 cup salsa (taco sauce)
Tortilla chips, to serve

Combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl. Add the salad dressing and mix well. Just before serving, add the taco chips, tossing to combine with other ingredients. Top each serving with salsa. Serve with tortilla chips.

Serve immediately. It doesn’t store well…soggy lettuce and all.

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Quick and Low Fat Chicken and Shrimp Paella
Makes 4 servings. Prep: 15 minutes. Cook: 30 minutes.

2 teaspoons olive oil
5 ounce chicken breast, cut into ½ inch cubes
1 medium-size onion, chopped
2 cloves garlic, finely chopped
1 14 ounce can chicken broth
1 14 ounce can diced tomatoes with mild chopped chiles, drained
1 packet Goya Sazon seasoning
1/4 teaspoons salt
2/3 cup white long grain rice
1 cup frozen peas, thawed
½ pound medium sized shrimp, cleaned
¾ teaspoon hot pepper sauce
¼ cup flat leaf parsley, chopped

1. Heat oil in large nonstick skillet. Add chicken; sauté 5 minutes or until browned. Remove to a place and reserve.

2. Add onion and garlic; sauté until softened, about 5 minutes.

3. Add broth, tomatoes, sazon and salt. Bring to a boil. Stir in rice and simmer on med-low heat, covered, for 15 minutes.

4. Stir in peas and ½ cup water (or liquid from tomatoes?). Simmer covered for another 5 minutes or until the rice is tender. Stir in chicken and shrimp and cook an additional one minute. Cover and remove from heat. Let sit for 5 minutes. Stir in hot pepper sauce and parsley and serve.

Nutritional Value Per Serving: 343 calories, 6 g fat, 25 g protein, 45 g carbohydrates, 6 grams fiber, 1278 mg sodium, 91 mg cholesterol.
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Bacon Wrapped Chicken with Cream Sauce
6 boned, skinless chicken breasts, quartered (4 pieces per full breast)
1/8 lb dried beef
12 whole strips of bacon, cut in half or 24 whole slices
1 can cream of chicken soup
½ - ¾ cup sour cream

Spray cake pan or baking dish with non-stick spray
Mix sour cream and soup in medium bowl. Spoon a small amount in the bottom of the dish.
Wrap each piece of chicken first in bacon and then in a piece of beef (the amount of bacon you use depends on your preference.). Arrange in baking dish.
Spoon remaining soup mixture over chicken.
Bake at 350 degrees for 2-1/2 to 3 hours (1 hour covered and the remaining time uncovered).

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Four-Cheese Mac & Cheese
• 3 cups uncooked elbow macaroni, cooked according to package directions
• ¼ cup all-purpose flour
• 1/8 t. ground pepper
• 2-1/2 cups skim milk
• 6 oz processed cheese, cubed (such as Velveeta – you can use light)
• 2 oz light cream cheese, cubed
• ½ cup (2 oz) shredded sharp cheddar (the sharper the better!)
• 2 oz (1/2 cup) grated Parmesan cheese
1. Combine flour and pepper in a 3-quart or larger pan. Add ½ cup milk and whisk until no lumps remain. Gradually add the remaining milk while continuing to whisk.
2. Cook over medium heat for about 8 minutes or until the mixture comes to a soft boil. Cook for an additional minute, stirring constantly.
3. Reduce heat and add the cheeses, stirring until melted. Remove from heat and stir in the macaroni.
4. You can eat it straight out of the pan or you can bake it in a baking dish in the oven at 350 degrees for 30 minutes. The official recipe calls for 6 onion melba toast crackers to be crushed (1/3 cup) and combined with 1 T. melted margarine or butter and sprinkled over the top of the macaroni. Then they bake it per the above until golden brown and bubbly. Frankly, I can never wait that long and end up eating it right out of the pan.
6 servings

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You Won’t Be Single For Long Vodka Cream Pasta
Rachel Ray
Prep: 5 minutes, Cook: 20 minutes, Yield: 4 servings

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

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Calico Beans
½ - 1 pound bacon
1/2 small onion
* 1 - 16 oz can baked beans
2 pork and beans
1 white beans
1 other bean (pinto, kidney…)
1/4 cup molasses
3/4 cup brown sugar
1/4 cup ketchup
2 tsp mustard

Drain the juice in the baked beans and reserve to use as needed throughout cooking.
Put all ingredients in slow cooker. Cook on high. Once hot, turn slow cooker down to low and cook a minimum of 3 hours.

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Vegetable Couscous (Rachael Ray)

Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 entree servings

2 tablespoon extra-virgin olive oil
1 bay leaf, fresh or dried
1 medium onion, chopped
1/4 zucchini, diced
1/4 yellow squash, diced
Salt and pepper
1/2 cup canned pumpkin
4 cups chicken or vegetable broth
1 1/2 teaspoons ground cumin, half a palm full
1 teaspoon coriander seeds, 1 /3 palm full
2 1/4 cups couscous
1 vine ripe plum tomato, seeded and finely chopped
2 tablespoons each chopped cilantro and flat-leaf parsley
Mediterranean flat bread, for passing

Heat a large sauce pot over medium high heat. Add oil, bay leaf, onion, zucchini and yellow squash to the pot and season with salt and pepper. Saute, stirring frequently, 7 or 8 minutes. Add pumpkin and broth to the pan and stir to combine. Add cumin and coriander. Bring broth to a boil. Add couscous to the broth, stir, cover and remove from heat. Let stand 5 minutes. Remove lid from the pot and fluff couscous with a fork. Remove bay from the pan, add finely chopped tomato, cilantro and parsley, toss again with fork to combine and transfer to a serving platter. Serve with warm Mediterranean flat breads.

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This recipe came from the Top Secret Recipes cookbook and tastes unbelievably like the real thing…

KFC Coleslaw

8 cups very finely chopped white cabbage (about 1 head) *
¼ cup shredded carrot (1 medium) *

½ cup granulated sugar
½ t. salt
1/8 t. pepper
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk (do not substitute)
1-1/2 T. white vinegar
2-1/2 T. lemon juice

* You can substitute one bag (I think it is 16 oz) for the cabbage and carrot.

First things first, the cabbage and carrots must be chopped very finely – into kernels about the size of rice. If you use the bag stuff, it is shredded and will need to be chopped some more. Use a large knife and chop it in manageable batches.
Combine the remaining ingredients and beat until smooth.
Add the cabbage and carrots and mix well.
Cover and refrigerate for at least 2 hours before serving.

8 servings

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Ina’s Jam Thumbprint Cookies

I made ½ recipe and it made 25 cookies using my larger cookie scoop. It took a bit more coconut for a half batch - 1/3 of a 14 ounce package. And I think shortbread (which these are) need salt so I added ¼ teaspoon salt for the HALF batch and it was perfect. These tasted fantastic.

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

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Pogen’s Gingersnaps
½ stick butter, softened
½ cup shortening
1 cup brown sugar packed
¼ cup mollases
1 egg
2 ¼ cups flour, sifted
2 t soda
½ t salt
1 t. ginger
2 t. cinnamon
½ t. cloves

350 degrees. Cream first 5 ingredients till light and fluffy. Sift dry ingredients and combine with wet ones. Bake 8 minutes. Remove to racks.

NOTE: For 2005, I used Plugra butter because I had some left. I made 1.5 batches, using 1 egg and 1 egg white. I used the small cookie scoop and made level balls, rolling them in sugar before transferring them to the cookie sheets. I used a glass dipped in sugar to press down once on each ball, dipping the glass again in sugar each time. When the cookies come out of the oven, I dip the glass again and press down once on each cookie, turning the glass ¼ turn to stick as much sugar onto each cookie as possible. Dip glass between each cookie. 1.5 batches made ~ 100 cookies…a lot of them!

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Coeur a la Creme with Raspberry and Grand Marnier Sauce
Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 8 hours
Cook Time: 4 minutes
Yield: 6 to 8 servings

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.


Raspberry and Grand Marnier Sauce:
1 half-pint fresh raspberries or 1 pkg frozen berries
1/2 cup sugar
1 cup seedless raspberry jam (really only ¼ - 1/3)
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Yield: 2 cups

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Quick Quiche

¾ cup Bisquick baking mix
¾ t. salt
¼ t. pepper
1-1/3 cups milk
3 eggs

Your choice of the following fillings:
1 cup steamed broccoli
1-1/2 cups shredded cheddar
¼ cup sautéed onion
1-bunch scallions, sliced, including part of the greens
½ - 1 cup cubed ham or cooked bacon
¾ cup of frozen chopped spinach, well drained
1 cup of any of your favorite fillings

Preheat oven to 400 degrees. Grease a pie plate.
Beat first five ingredients until smooth. Fold in the filling ingredients. Poor into pie dish.
Bake for 30 minutes, sprinkling with extra cheese during the last 5 minutes of baking.

Source(s):
I've tried to give credit in each recipe. If it's not there, then I don't remember where I got them.