Are there any good recipes anyone has created on their own?

Question

What is it? And what is the recipe?

Answer 1

Peach Oatmeal-In-Disguise (1 gallon recipe) (fake ice cream)

This is apparently heavier than ice cream, so you need to triple the original ice cream recipe to double the results.

6 generous cups crushed fresh ripe peaches (approx. 12 med. Peaches)
1 cup sugar
3/8 tsp. almond extract
3 cups sugar
3/8 tsp. salt
6 TBSP flour
6 TBSP corn oil (for egg substitute)
4 ½ cups oat milk (see recipe)
6 tsp. pure vanilla extract
6 cups oat cream (see recipe)

See recipe for liquefied oatmeal and make that, then from that make the oat milk and oat cream (see recipes).

Combine peaches with 1 cup sugar and almond extract. Set aside.

Combine the 3 cups of sugar, salt and flour in a saucepan. Blend in the corn oil and ¾ cup of the oat milk. Add remaining oat milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool.

Stir in pure vanilla extract and oat cream. (Add 2 cups of water if you want it to fluff up more and stir in.)

Pour into a 1 gallon freezer can. Place can in freezer tub. Cover with lid. Put on gear case and adjust it until the handle turns easily. Pack with coarse ice cream salt and crushed ice. Turn the crank (if non-electric) until it begins to slightly resist, the mixture is then half-frozen. Remove the gear case. Wipe off lid so that no salt gets into the ice cream.

Remove lid and add crushed peaches.

Cover with lid, adjust gear case and pack with salt and ice as in above proportions. Turn crank (if non-electric) with increased speed until it is too hard to turn. (Iced oatmeal is frozen at this point.)

Remove gear case, lid and dasher. Pack down ice cream with a spoon. Either repack ice cream in another container, or cover can with a piece of cloth or aluminum foil. Replace lid. Cork or cover hole in top of lid. (Drain water out and packed ice.) Put ice cream in freezer for several hours to firm. Makes approx. 1 gallon.

Liquefied Oatmeal, Oat Milk and Oat Cream Recipes for Oatmeal-In-Disguise

(Proportions are for a 1 gallon recipe of Oatmeal-In-Disguise)

Liquefied Oatmeal (need approx 5 ½ cups for 1 gallon of ice oatmeal)

2 1/8 cups oats
4 ¼ cups water
¼ tsp. salt
½ cup sugar
1 tray of med ice cubes (medium tray containing approx. 1 cup of water)
OR ½ tray of large ice cubes (large tray containing approx. 2 cups of water)

Bring water and salt to a boil, add oats and cook for one minute, stirring constantly. Remove from heat, let cool 5 minutes, add sugar and stir in. Add ice cubes. Stir in and allow them all to melt. When oatmeal is neither too hot nor too cool to work with, place in 1 cup proportions in a blender at a time, and gradually increase speed from grate, grind, etc. to liquefy. Pour into a separate bowl and continue until all the oatmeal is liquefied.

OAT MILK (need 4 ¼ cups for 1 gallon of ice oatmeal)
(Basic proportions- 1 cup liquefied oatmeal to 2 cups water to 1/6 cup sugar to ¼ cup oil)


In a 5 cup blender mix and blend well:

1 ½ cups liquefied oatmeal
3 cups water
1/6 cup sugar (2 ½ TBSP)
3/8 cup corn oil

Set aside in a separate bowl, until needed.

Oat Cream (need 6 cups for 1 gallon of ice oatmeal)
(Basic proportions- 3 1/3 cups liquefied oatmeal to 1 cup water to ¼ cup sugar to 2/3 cup oil)

In a 5 cup blender mix and blend well:

3 1/3 cups liquefied oatmeal
1 cup water
¼ cup sugar
2/3 cup corn oil

Pour into a separate container and set aside until needed (add the sixth cup below in also).

Then for the SIXTH cup of Oat cream (i.e., only using a 5 cup blender)blend:

3/4 cup liquefied oatmeal
¼ cup water
1 tsp. sugar
1 TBSP corn oil

Recipe for 4 Gallons of various flavors of Fruit Oatmeal-In-Disguise

(Mix together the basic batter as before, cook, cool and divide into 4 portions.)
(Mix each portion of fruit separately with its sugar and almond extract (if called for).

Set aside 4 bowls for each flavor of fruit:
In each bowl put:

6 cups crushed fruit
1 cup sugar (see below , some fruits take more sugar)
***3/8 tsp. almond extract, if the fruit is peach or cherry, otherwise omit***

Other Ingredients:
12 cups sugar
1 ½ tsp. salt
24 TBSP flour (1 ½ cups minus 1 TBSP)
24 TBSP corn oil (1 ½ cups minus 1 TBSP)
18 cups oat milk
(6 tsp. pure vanilla extract PER EACH GALLON PORTION, when called for. It depends on fruit.)
24 cups oat cream

See recipe for liquefied oatmeal and make that, then from that make oat milk and oat cream (see recipes for those also) and set each aside until called for in recipe.

Combine each fruit with 1 cup sugar (depends on fruit …see below) and IF PEACH OR CHERRY FLAVOR, almond extract. Set aside.

Combine the 12 cups sugar, salt and flour in 8 qt. saucepan. Blend in the corn oil and 3 cups of the oat milk. Add remaining oat milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool. DIVIDE INTO 4 EQUAL PORTIONS.

Stir in pure vanilla extract (6 tsp. per each portion) WHERE CALLED FOR BY TYPE OF FRUIT INVOLVED , and 6 cups of oat cream in EACH of the 4 portions. (OPTIONAL-Add 2 cups of water per each portion to make the ice oatmeal fluff up more.) Follow the rest of the directions for making ice cream from the original recipe. Just make 4 batches.

FLAVORS:

Peach: 6 cups crushed peaches
1 cup sugar
3/8 tsp. almond extract
(ok to use the vanilla extract in batter)

Blueberry: 6 cups crushed fresh or frozen blueberries (approx. 2 of 1 lb packages)
1 ½ cups sugar
(omit almond extract, and omit vanilla extract from batter)
Note-crush blueberries by pushing with a metal spoon into a mixer gently)

Bing Cherry- 6 cups fresh or frozen bing cherries, pitted and cut in halves (approx 3 of 12 oz. packages)
1 cup sugar
3/8 tsp almond extract
(ok to use vanilla extract in batter)

Applesauce and Cinnamon- 6 cups of unsweetened applesauce (half chunky and half smooth)
1 ½ cup sugar
cinnamon to taste (about 6 tsp)
(omit almond extract)
(ok to use vanilla extract in batter)

Strawberry- 6 cups fresh or frozen strawberries, cut in halves (about 2 of 1 lb packages)
1 ½ cups sugar
(omit almond extract)
Note- if vanilla extract is used in batter, it gives a banana-type flavor to the strawberry ice oatmeal. This is neither good nor bad, just interesting.

Answer 2

I have a recipe of my own...it is Indian and it is HOT ! :)

Mutton/Chicken Khurma

Ingredients:

Mutton/Chicken - 1 medium sized
Onions cut into thin slices – 2
Cinnamon sticks – 1 (medium)
Elachi - 2
Ginger - garlic paste – 1 tbsp
Salt according to taste
Turmeric powder - 1 tsp
Green Chillies Slit – 5 to 6
Tomatoes – 2 (medium)
Curds thick - 1 cup
Fresh coriander chopped finely - 1 cup
Lemon Juice – 2 tbsp
Oil – 4 tbsp (You can add some ghee or butter too)

For the paste:
Almonds - 10
Cinnamon sticks – 1 (small)
Red chilly powder - 2 tsp (you can add more or lessen according to your taste)
Ginger – Garlic paste – ½ tbsp
Dhania powder – 1/2 tsp

Grind all the above ingredients to a fine paste adding very little water. You can blanch the almonds n skin them or use them with the skin too.


Method:

Heat the oil n ghee/butter in a pan and add the cinnamon n elaichi n fry for a few minutes then add the onion and slit green chillies, fry until the onions are golden brown now add the ginger garlic paste n sauté.

Then add the chicken with turmeric n salt n sauté for few minutes.

Next add the almond paste n sauté again for 5 minutes.

Now add the chopped tomatoes n chopped coriander. Let the tomatoes cook n soften, next add curds n limejuice. And now add some water and close the lid n cook until the meat is well done.


(You can substitute red chilli powder with green chillies for a variation and you can add two pinches of Kasoori Methi for added flovour.)

Answer 3

One day I came home from work and realized I'd forgotten to thaw anything out for dinner. I started throwing odds and ends together, wondering what the heck it was going to taste like... and I've been making this ever since. LOL

Italian stir fry

3 T. olive oil
1 small zucchini, sliced
1/2 carrot, diced small
1/2 onion, diced
1 celery stalk, chopped
about 1/2 cup leftover broccoli florettes
2 cloves garlic, minced
1/4 cup alfredo sauce, you can add a little more if it looks too dry, but not too much, you just want it to coat everything slightly.
3 T. grated parmesan
generous sprinkle of dried basil and red pepper flakes
2 - 3 servings fettucine, boiled and drained

Put olive oil in a wok, add carrot, onion and celery, stir fry till almost cooked. Add the rest of the veggies, garlic, parmesan and alfredo, toss & stir fry to get everything mixed. Sprinkle the basil and red pepper flakes till it looks right for your taste. toss the noodles in, and let them warm through and make sure the little bit of sauce, oil and parmesan coats everything. Serve in big pasta bowls with crusty bread.

Answer 4

My mom made a really good homemade HAMBURGER AND GRAVY recipe.

INGREDIENTS:
hamburger
onion
salt
parsley
beef broth mix -or- bouillon cube

crumble & brown hamburger.
Add 1 Tbsp. chopped Onion
1/2 Tsp. salt,
1/4 tsp pepper,
a little parsley,
2 table spoon beef broth mix -or- 2 beef bouillon cubes

In a seperate bowl mix 2 Tbsp. Cornstarch & 1/3 cup water. Add to mixture & stir until it thickens.

Put on top of mashed potatoes. I love it when my mom cooks this.

Answer 5

my very own healthy potato salad
its easy the recipe is follows
i first take out potatoes and boil them until they are soft
after that i take the potatoes drain them and put them on the side to let it cool after that i chop one meduim tomatoe and add it to a bowl with 2 full scallions chopped (onions can be used also) then i add olive oil about 3 teaspoons depedning how much ur making after that i peel and chop the potatoes and throw those in the bowl mix it for a while after that i add KUMIN(a smoky spice) as much as u want i add alot i also add chopped mint mixed all that the last step is add 3 table spoons of lemon juice then mix and last but not least add salt mix and serve..................oh yeah and dont forget.................ENJOY IT

Answer 6

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Answer 7

I came up with THE BEST recipe for Venison. I prefer the little butterfly steaks (that runs along the backbone) and we like to fry them up with potato pancakes for breakfast. well, to make them for dinner one night i mixed a half and half mixture of equal parts flour and italian seasoned breadcrumbs, with a dash of garlic, and dash of meat tenderizer. dip them in egg and then your flour mix (double dip batter is great too) and fry them in a skillet. worked wonderfully with garlic mashed potatoes and corn on the cob. Ive been told more than once by avid deer hunters that it was the best venison they'd ever had.