I'm putting together a huge cookbook. Anyone want to contribute a favorite recipe?

Question

I collect recipes and love to cook. Always looking for something new and different or a time honored favorite to add to my collection. Thanks for taking the time to share. ;)

Answer 1

here is my favorite cake ;
All ingredients must be room temperature
Cola cake
2 cups sifted flour
1 1/2 tsp baking soda
1 tsp salt
1/2 cup cocoa
1 1/3 cup sugar
sift together into a bowl
Add :
1/2 cup shortenin
2/3 cup buttermilk
2/3 cup cola beverage
Beat 1 1/2 minutes at low speed until well blended.
Then add:
1 egg
2 egg yolks (reserve egg whites for the frosting)
Beat an additional 1 1/2 minutes at low speed.
Pour into a 9x13' cake pan. Bake at 350 degrees for 40 to 45 minutes or until tested comes out done. Cool and then frost with this frosting.

Cola frosting:
2 egg whites
3/4 cup granulated sugar
1/3 cup cola beverage
1/4 tsp salt
1/4 tsp cream of tartar
1/3 cup light corn syrup
Combine ingredients. Place in top of a double boiler.
Cook over rapidly boiling water, beating constantly at low speed until peaks form. If it overflows pan , spoon off excess.
Remove from heat and continue beating until thick enough to spread. Spread on cooled cake.
I remember this cake from when i was a child. I lost the recipe and just found it the other day when i bought some cookbooks on a auction.

Answer 2

Rachel Ray's Food Recipe Martha Stewart Recipe

Answer 3

I personally loooove this recipe. It's such a bachelor recipe, but my husband and I love it when we're feeling lazy.

It's grilled cheese, but you add tomato sauce and salami slices. So you butter the outside of the bread, then add a light layer of the sauce, then your cheese, then add a few pieces of salami. Then on the other piece of bread, another thin layer of sauce and then cheese on top of that.

Cook til break is crispy -- then serve w/ a small dish of warm sauce. They're like tiny pizza sandwiches ... so easy, but so yummy. You can do the same thing w/ quesidillas ... sauce on the tortilla, cheese, salami (cut in smaller pieces) then fold over and microwave or throw in the oven !

Now I'm hungry !

Answer 4

I have a simple one if u want to use it:

1-2-3 cobbler:

1. 1 box of yellow cake mix

2. 1 stick of melted margarine or butter

3. 3 cans of your favorite pie filling

4. a pinch of cinammon

directions:

pre heat a oven for 325 degrees, pour all three cans of pie filling and spread evenly in a 9 by 13 inch pan...

mix the yellow cake mix with the cinammon and sprinkle over the top of the pie filling spreading it out evenly..

drizzle the melted butter or margarine over the cake mix and put into oven for 45 minutes and it will come out golden and bubbly..

serve with ice cream or whipped cream...

Answer 5

Gambas Pil Pil, simple but tasty

fill a small bowl that can be put on the gas with olive oil, heat up add 1 dried chilli, a pinch of salt and 5 cloves of sliced garlic and cook until nearly cooked, then add cooked or raw king prawns, when the prawns are cooked add a good splash of wine and parsley, serve sizzling with crusty bread

Answer 6

Cheese stuffed meatballs are a favorite in my family.

1lb. of hamburger
8oz. can tomato sauce
1 package of Ritz crackers
1 cup finely chopped onion
2 eggs
generous dash of Mrs. Dash
1/2 teaspoon of garlic salt
3-4 pieces of string cheese (cut into 1/4 inch)

mix mix eggs, crackers, Mrs. Dash, garlic salt, tomato sauce,& onion with hamburger
palm size amount of hambuger mixture
roll into a ball
stuff with piece of cheese
place on a foil covered, greased, cookie sheet
place in oven at 350 degrees for about 20 minutes


As with all recipes you can add or subtract ingrediants to make it better, and too your liking. Happy eatting!

Answer 7

chicken paprika
1 whole chicken ,cut into pieces,2 med sized onions ,chopped,1 (28) oz can stewed tomatoes,1 large green pepper,chopped,4 tblsps olive oil,3 tblsp paprika,1/2 tsp salt,1/2 tsp black pepper,1/2 tsp garlic powder,1/4 c sour cream,1 lb med egg noodles; In large pot over medium heat,heat oil and onions untill onions are clear ,add paprika,and stir. Add chicken pieces and brown.Add can of tomatoes juice and all,green pepper and spices. Reduce heat and simmer dor one hour to one and a half hours untill chicken is done.Pull chicken pieces out and let cool untill you can take it off the bone. While the chicken is out add the sour cream and stir well. Add the chicken back in and simmer. While chicken is simmering boil water and cook egg noodles according to pkg directions. Serve chicken over noodles.

Answer 8

Check out All Recipes.com I put together a cook book for myself & I got a lot of them from that site. I think it is great!!

Answer 9

Dresdner Stollen
My mom makes these to give as Christmas gifts every year.

To make two 13-inch loaves

½-cup seedless raisins
½-cup dried currants
1-cup mixed candied citrus peel
¼- cup candied angelica, cut into ¼-inch dice
½-cup candied cherries, cut in half
½-cup rum
¼-cup lukewarm water (110º to 115º)
2-packages or cakes of dry or compressed yeast
¾-cup plus a pinch of sugar
5 ½-cups plus 2 tablespoons all purpose flour
1-cup milk
½ -teaspoon salt
½ -teaspoon almond extract
½-teaspoon finely grated fresh lemon peel
2 eggs at room temperature
1 cup blanched slivered almonds **optional
¾ -cup unsalted butter cut into ¼-inch bits and softened
8-tablespoons melted unsalted butter
¼ cup confectioner’s sugar, sifted
Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour.
.
Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume.


Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.

In a heavy 1 ½ - to 2- quart saucepan, combine the milk, ½-cup of the sugar and the salt. Heat to lukewarm (110º to 115º), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture.

Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining ½-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.

Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and ½-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 ½ to 4 inches wide and 13 inches long.


With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375º. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner’s sugar.