recipes..get your recipes here! by msg

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recipes..get your recipes here!

POSTED BY: MSG
UPDATED: Tuesday, April 3, 2007 08:48
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Friday, September 1, 2006 7:49 AM

There's been some talk amongst the chefs in the groups and we decided to start a recipe thread... so if you have a nice recipe you'd like to share with others, please post it here.

First recipe
One pan nutritious chicken

4 chicken breasts
1 16 oz can chopped italian tomatos
5 cloves garlic roughly chopped
1 cup chicken stock or broth
1 1/2 cups uncooked rice( brown or white)
2 cups fresh or frozen spinach
salt and pepper( to taste)
1/2 cup feta or other cheese

In a greased baking dish, place rice on the bottom, then put the chicken breasts and sprinkle the chopped garlic, salt and pepper over them.Arrange spinach around the chicken. Pour in the whole can of tomatos over the chicken, spinach, and rice without draining and pour broth over it as well. cover with foil or lid and bake at 350 degrees for 1 hour. Remove cover and sprinkle cheese on it. Turn oven to broil and broil until cheese is lightly browned and bubbly. Enjoy

This is a nice one dish meal that has 2 servings fruit and vegetables, 1 serving starch, 2 servings meat, and 1 serving of milk. You only mess up one pan and get a complete balanced meal:)

I choose to rise instead of fall- U2

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Friday, September 1, 2006 7:59 AM

ASORTAFAIRYTALE

Wow, that sounds yummy! I might even try to make it. Of course whenever I try to cook it gets ruined...does anyone have a fruity oaty bars recipie?
------

We're all just floating...

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Friday, September 1, 2006 7:59 AM

MSG

and another
First- put 1/4 cup lemon juice, 2 Tablespoons salt, 1/3 cup salad oil, 1/4 cup chopped chives, and pepper in a bowl and wisk.
then putfield greens ( or whatever you like as a base)into your salad bowl.Then layer on chickpeas( also called garbanzo beans)
grape tomatos, and sliced cucumbers. Now sprinkle extra virgin olive oil in a frying pan on med heat and put whole cloves of garlic in. When the garlic gets slightly squishy move it to the edges of the pan and put in slices of portabello mushroom and saute until the moisture has left and the slices are darkish brown and garlic is golden brown. Transfer garlic and mushrooms( still warm) to salad, re-wisk dressing and pour over top...ENJOY

I choose to rise instead of fall- U2

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Friday, September 1, 2006 8:07 AM

PENGUIN

*drools*

King of the Mythical Land that is Iowa

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Friday, September 1, 2006 8:13 AM

SUNNYJ

Yum yum. Theres some great recipies here msg. I like this thread very much.

'Poor little thing. Never even saw the light of day, now its in showbusiness!'

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Friday, September 1, 2006 8:18 AM

MAVOURNEEN

Best. Dip. Ever. Tastes just like a BLT.

*This is not even pretending to be diet food. I serve this once a year, at New Year's Eve, and begin a diet the next day. It's from allrecipes.com. I am always asked for the recipe.

BLT Dip
INGREDIENTS:
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 large tomato - peeled, seeded and diced

--------------------------------------------------------------------------------

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving
Serve with toasty bread rounds.

"Have you ever been with a Warrior Woman?"

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Friday, September 1, 2006 8:37 AM

SAFEAT2ND

Here's a quick easy one. It's a bit on the spicy side but you can tone it down depending on the peppers you like.

-Jalepeno/hot Banana peppers.
-Philidelphia cream dip (your choice for flavour although I like the garlic and herbs)
-Bacon

-Slice the peppers lengthwise in half and trim just the stem off, not the top of the pepper.
-Scoop out the seeds.
-fill with cream dip.
-Wrap in bacon and use a toothpick to hold the bacon in place (pierce through the pepper, makes for handy utensils for eating too)
-Bake in an oven until bacon is cooked. (Hint, cook with cream side up or there will be none left in the pepper.)

You can tone this down by using sweet peppers. I like to cook them on a rack, keeps them out of the grease.
Use gloves if you use the hot peppers, when preparing, or don't touch your eyes afterwards (I speak from experience...)

__________________________________________________
"Stop doing that thing"
"What thing"
"That thing where your mouth moves and noise comes out"

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Friday, September 1, 2006 8:40 AM

ADAMWANKENOBI

Have you guys seen the official Serenity recipes at the official Serenity site? They can be found on Book's character page. They even provide a downloadable .pdf!

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Friday, September 1, 2006 10:05 AM

MSG

ok since we're on dips:)
Hot Crab Dip

1 package ( 8 oz) cream cheese
1 cup sour cream
1 tablespoon worchestshire sauce
1 tablespoon creamy horseradish
1/2 pound crab meat or imitation crab meat

Mix all ingredients. Place in small casserol dish and bake at 350 degrees for 20 minutes.

I choose to rise instead of fall- U2

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Friday, September 1, 2006 10:41 AM

CALIFORNIAKAYLEE

Thought I'd post a couple of my specialties as well...

Bread-Machine Challah Bread

(Traditional Jewish Sabbath bread, but good any time. I use a bread machine to simplify the process, but my sister has hand-kneaded the dough with good results.)

Ingredients:
2 eggs
7/8 cup water (7 fluid oz)
1/2 Tablespoon salt
1/3 cup olive oil
1/3 cup honey
4 cups all purpose flour
2 teaspoons active dry yeast

Put ingredients in order listed into the bread machine. Set bread machine to dough cycle (2 lb size, if applicable). When dough cycle is complete, remove dough from machine. Divide into three equal pieces, roll each into rope the length of a cookie sheet. Braid together, tucking the ends under. Place on greased cookie sheet and cover with slightly damp cloth, allow to rise 40 minutes to 1 hour. Beat 1 egg, and brush over the top of the loaf. Bake at 350 degrees (F) for 30 to 45 minutes, until crust is a golden brown. Serve warm, with butter or olive oil for dipping, if desired.

(My apologies to anyone who grew up Jewish if I mangled this recipe. I'm working towards converting and am trying to learn a few traditional recipes along the way. I've gotten good reviews of this recipe from friends and family, it tastes like the other challah I've tried, and it's kosher. But it's just my best attempt, so again, my apologies.)

~CK

You can't take the sky from me...

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Friday, September 1, 2006 10:44 AM

MICJWELCH

My signature recipe (Yes, I'm a guy. Yes, I can cook) is an Orange Creamsicle Fudge.

* 3/4 cup butter
* 3 cups sugar
* 3/4 cup whipping creme
Cook and stir over medium heat until sugar is dissolved. Bring to a boil, cook and stir for 4 minutes. Remove from heat.

Stir in
* 1 package (10 to 12 oz) vanilla chips
* 1 7oz jar marshmallow creme
Blend until smooth

Remove 1/2 and set aside.

Add
* 3 tsp orange extract
* 12 drops yellow food color
* 5 drops red food color

Pour white mixture into 9 x 13 pan. Drop orange mixture by tablespoons over the top. Swirl with knife or spatula. Cover and refrigerate until set.

If you want to try substituting the orange for strawberry or something else, go for it.

BTW - there is a place here for Firefly related recipes. http://www.fireflyfans.net/referencelist.asp?s=recipe Some of them look alright.

"We may experience some slight turbulence, and then... explode."

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Friday, September 1, 2006 10:49 AM

CALIFORNIAKAYLEE

This recipe is actually one of my mother's creations, one of those recipes I had to call and get from her after I moved out.

Extra Moist Corn Bread

Ingredients:
1 cup flour
1 cup yellow cornmeal
2 Tablespoons white sugar
1 box (small to regular size) vanilla pudding mix
1 Tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup melted butter or melted shortening

Mix flour, cornmeal, sugar, pudding mix, baking powder, and salt together; set aside. Mix eggs, milk, and melted butter together, beating eggs well. Slowly combine wet and dry mixtures, mixing just until uniformly wet. Pour into greased 9x9 pan, bake at 425 degrees (F) for 20 to 25 minutes, or until a toothpick inserted into the center comes out bready (bread should not be completely dry, but also should not still be doughy). Serve warm.

~CK

You can't take the sky from me...

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Friday, September 1, 2006 10:56 AM

CALIFORNIAKAYLEE

This is another recipe I got from my mom, and should be a favorite of college students and PMSing women everywhere.

Super Easy Fudge

Ingredients:
1 12 oz jar chocolate icing/frosting
1 12 oz bag chocolate chips
1 7 oz jar marshmallow creme (or 1 bag mini marshmallows)
1 to 1 1/2 cups chopped walnuts (or other nuts), to taste

Melt icing and chocolate chips together over medium heat. Add marshmallow creme and stir until melted or almost melted. Add nuts and remove from heat. Pour into buttered/greased pan (9x9 or larger) and chill in refrigerator for at least an hour. Cut into small squares and serve.

(I've found that using mini marshmallows instead of marshmallow creme yeilds fudge with bits of marshmallow. Up to personal taste.)

Sounds too easy to be true, but it really does produce very tastey fudge. Its so good that I had to hide the recipe so I would stop making it, and had to figure out where I'd hidden it so I could post it here!

~CK

You can't take the sky from me...

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Friday, September 1, 2006 11:52 AM

ODDSBODSKINS

h'mmm, several to try out there i think ^^

hokay, not sure i'd call it a recipe per say, it's just how i do pork but, anyway.
indcidentally, i don't really do specific quantities either, i tend to play it by ear, so i hope that doesn't make it harder to follow then needs be.

1 1/2-2 pork chops per person.
about half the volume of pork chops in cherry tomatoes.
half a large onion per 2 chops.
small button mushrooms (about a third of the volume of the tomatoes)
pine nuts.
crusty bread.

Firstly cut the pork into strips, about half an inch square, then soak half of the strips in honey and ginger. let them be for about two hours (outside the fridge, longer if in) and cover the other half of the chops in a mixture of chili powder, brown sugar and sage. it's basicaly then just a case of shallow-frying it all and trying to make sure you keep it all seperate (if you overcook bits, or don't use fresh-that-day tomatoes, they tend to mush down and it isn't the same) and crispy, especially the onions ^^

once it's done, place a couple of slices of bread onto a plate, and heap everything on top of it, all the juice's soak through the bread and it's all rather tasty.

if simplistic (all the better, to my mind) xD

_______
jailbait.

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Friday, September 1, 2006 12:54 PM

NRDPWR

This may sound strange but these cookies are really good (espcially with cream cheese frosting, everything's better with cream cheese frosting...cookies, cakes, research papers...)

Ricotta Cookies

2 sticks butter, softened
2 cups sugar
1 lb ricotta cheese
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
4 cups flour

Cream the butter and sugar together. Add the rest of the ingredients (except the flour) and mix. Add the flour one cup at a time. Drop by tablespoons onto greased cookie sheet. Bake for 10-12 minutes at 350F or until lightly browned on the edges.Frost and decorate if you want. This recipe makes a ton of cookies so you can cut the recipe in half if you want. Unfrosted, these cookies freeze really well.

____________________________________________________

"Do you know what the chain of command is here? It's the chain I go get and beat you with to show you who's in ruttin' command."

Pasadena Volunteers

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Friday, September 1, 2006 10:33 PM

KANEMAN

Quote:
Originally posted by Mavourneen:
Best. Dip. Ever. Tastes just like a BLT.

*This is not even pretending to be diet food. I serve this once a year, at New Year's Eve, and begin a diet the next day. It's from allrecipes.com. I am always asked for the recipe.

BLT Dip
INGREDIENTS:
1 pound bacon
1 cup mayonnaise
1 cup sour cream
1 large tomato - peeled, seeded and diced

--------------------------------------------------------------------------------

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels.
In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving
Serve with toasty bread rounds.

"Have you ever been with a Warrior Woman?"

Whoot! Made this tonight. Good Good Good...Thank you for killing me. I am in heaven!!!!

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Saturday, September 2, 2006 12:31 AM

SPACEANJL

This one is because it's cold and vile here...

Chicken marengo

Toss pieces of chicken (2-3 chopped breasts) in a couple of tablespoons spiced flour (salt, pepper, herbs and a pinch of paprika), reserve flour.

Brown chicken in a mix of butter and oil, set aside. (This works best in a casserole dish on the stove-top) Then fry up a chopped onion, a couple of rashers of chopped bacon or pancetta and a finely chopped clove of garlic. Add more butter or oil as neccesary, then add the flour to brown slightly. Mix in 3/4 pint chicken stock (and yes, I do make my own, but fake is fine, too) a tsp sugar and a couple tablespoons tomato ketchup (not passata, the bottled condiment kind) Put the chicken back in, stir in a handful or two of sliced mushrooms, and a generous slug of sherry. Once the pot is bubbling, stick it in a 180@ oven for about an hour.

This goes well with jacket spuds or mash.

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Saturday, September 2, 2006 12:57 AM

SPACEANJL

Spiced mustard butter for jacket sweet potatoes

Crush 1Tb mixed peppercorns, add 2Tb brown sugar, 2TB grain mustard (or 1 grain, 1 cajun or provencal if you like heat) and blend into whatever 2oz butter translates into (1/4 of a stick?)

This goes well as a topping for grilled pork chops, in which case you can reduce down a couple of glasses of cider and mix the grill pan juices in to make a sauce.

Astonishingly, this is also good with broccoli. It stops tasting good for you.

Garlic is optional, but could be crushed in, if this is the pork topping.

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Saturday, September 2, 2006 3:47 AM

SPACEANJL

Another chicken dish - this was a family recipe that made it's way to Washington DC.

Brown chicken breasts in butter and oil, with a little chopped garlic and paprika. Tip away the excess fat, pour in a generous glass of sherry, and cover the pan. Basically, cook and turn the chicken until it has a sweet brown glaze.

Then top with creme fraiche (full-fat - do NOT try this with half-fat cr*p, it goes into grey slurry) mixed with a little crushed garlic, paprika for colour and a good handful of grated cheese - use something mature, but not a monster. Grill until bubbling, and eat with new potatoes and some green beans.

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Saturday, September 2, 2006 7:19 AM

DEADNUMBAT

The recipe for the best tasting cookies in the universe. Ever. Ever EVER ever ever times infinity ever. xP That I got from my middle school.

Husky Ultimate Chocolate Chip Cookies

Ingredients:
1 1/4 C. flour
1/2 tsp. Salt
1/2 tsp. Baking SOda

1 Large Egg
1/2 tsp. Vanilla
3/4 C. Chocolate Chips

1/3 C. Powder Pudding Mix (chocolate or vanilla)
1/2 C. Packed Brown Sugar
1/2 C. Butter/Margarine

Directions:
1. Combine: Flour, baking soda, and salt in a medium sized bowl.
2. Beat butter, powder pudding mix, and brown sugar and vanilla in a seperate bowl.
3. Add egg to the sugar-butter mixture.
4. Gradually add flour mixture into the egg-sugar-butter mixture. Mix until smooth.
5. Stir in chocolate chips. Using a spoon, place 10 cookies about 2 inches apart on a greased cooking sheet.

Baking Time:
Bake for 12 minutes at 350

Yield:
8-12 cookies depending on size. Enjoy!

And Mommy said, "You'd better be a good girl,"
The teacher said, Hey, turn that music down!"
And everyone said, "The girl's a troublemaker."
And all she would ever say
Was "Ain't life beautiful?"
-Storm Large, Beautiful

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Saturday, September 2, 2006 4:44 PM

TEACHDAIRE

Quote:
Originally posted by asortafairytale:
Wow, that sounds yummy! I might even try to make it. Of course whenever I try to cook it gets ruined...does anyone have a fruity oaty bars recipie?
------

We're all just floating...

I do, more or less. A sort oaty bar. They taste great, but don't look too appetising at the moment, which is something I'm working on.

-------------------------------------------------
For every battle honour, a thousand heroes die along, unremembered and unsung...

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Saturday, September 2, 2006 11:23 PM

BELOWZERO

Quote:
Originally posted by Adamwankenobi:
Have you guys seen the official Serenity recipes at the official Serenity site? They can be found on Book's character page. They even provide a downloadable .pdf!

URL please? Pretty please with fudge on top? *grin*

"Do not go gentle into that good night....
Rage, rage against the dying of the light. . ."
--Dylan Thomas

Though my soul may set in darkness
It will rise in perfect light.
I have loved the stars too fondly
To be fearful of the night.

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Sunday, September 3, 2006 4:31 AM

CAPTURE

Hi Adam!

Do you have the link for Serenity's "official
page"???? Every time I try to find it I get the official site for "serenity" the porn star!!! Yikes...I don't think I want any of her recipes!

Thanks bunches!

Capture

ain't had nothing
twixt my nethers...weren't run on batteries.
Yup...still single...

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Sunday, September 3, 2006 5:02 AM

GUENEVER

Here's my super easy chicken breast contribution:

Serves 4. Preheat oven to 400F

4 Chicken breasts all ~1/2 to 3/4 inch thick

Mix:
1 tspn dried tarragon
ground black pepper
1/4 cup bread crumbs
3 tblspn brown sugar

place the chicken breast on a foil covered baking sheet. Coat the top in spicy mustard. I like the grainy horseradishy type. Then put lots of the crumb mixture on the mustard and bake for 20-25 minutes.

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Tuesday, September 5, 2006 6:44 AM

MSG

mmm we've got some great recipes here

Ok My lemon chicken rice salad

2 C cooked rice ( still hot from cooking)
1/2 c scallions chopped
1-2 cups cooked chopped chicken
1/2 c mayo
1/4 cup lemon juice
2 tablespoons garlic paste or powder
1 1/2 Tablespoons salt
1/2 c sour cream
1 cup chopped celery

Mix hot cooked rice with scallions and let them wilt while it cools. Then mix mayo, lemon juice, garlic, salt, and sour cream. Once rice/scallion mixture has cooled, mix in chopped chicken and celery, pour in sourcream/mayo mixture and stir until coverd. Place in refridgerator until it cools. Serve over sliced tomatos.

I choose to rise instead of fall- U2

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Tuesday, September 5, 2006 6:46 AM

MSG

oooh and I forgot to add my easy marinade for meats

1/4 c worchestershire sauce
1/4 c stone ground mustard
1 Tablespoon lemon juice.

Mix together and brush over meat while grilling or baking

I choose to rise instead of fall- U2

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Tuesday, September 5, 2006 6:49 AM

PENGUIN

I wish you would stop talking about food and cook me some!

King of the Mythical Land that is Iowa

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Tuesday, September 5, 2006 9:40 AM

MSG

hey drop by any time darlin...I suggest you round up Tristan and take a ski vacation here in Salt Lake and I'll make you something really good.
I've tried to keep the recipes here simple and easy for non chefs as well as those who cook, but I've many other more complicated ones and I'd love to cook for you :)

I choose to rise instead of fall- U2

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Tuesday, September 5, 2006 9:42 AM

PENGUIN

*plans road trip*

King of the Mythical Land that is Iowa

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Tuesday, September 5, 2006 9:44 AM

TRISTAN

*searching for the earliest flight plan to Salt Lake*
Hey, you said so!

These are some wonderful looking receipes...I'm dying to try some of them out! Thank you all for sharing!

______________________________________

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Tuesday, September 5, 2006 9:49 AM

MSG

now for something more complex

Spaghetti sauce ( not the jar kind)
1/4 pound pancetta( kind of like bacon) chopped coarsely
1/2 onion chopped finely
6 cloves garlic minced
1/2 bunch ( about a handful) fresh basil
1/4 bunch ( about half a handful) fresh oregano
2 tablespoons fresh rosemary
1 1/2 teaspoons red pepper flakes
olive oil ( extra virgin)
1/2 pound mild pork sausage
1/2 pound ground beef
32 ounces crushed tomatos ( best if fresh from garden)
1 small can tomato paste
salt

In a large pan, combine pancetta, garlic, and onions. Saute until the onions and garlic have browned and caramelized and pancetta is crisp and brown. Drain the fat off and drizzle the olive oil over the mixture and add the red pepper flakes. cook 2 minutes on medium heat and add pork sausage and ground beef. Continue sauting until meat is browned. In large stock pot place crushed tomatos and their juices, and tomato paste. Transfer the seasoned meat mixture into the tomatos. Add fresh herbs and salt to taste. Simmer on the lowest possible heat for 3 hours. Serve over pasta Al dente ... or set aside to use with lasagne/manacotti

I choose to rise instead of fall- U2

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Thursday, September 7, 2006 6:59 AM

MSG

ok as per requests...blue bacon burger

1 pound ground sirloin
1/2 cup blue cheese
8 slices bacon
lettuce
tomato
blue cheese salad dressing
4 hamburger buns
1/4 c grill seasoning
3 tablespoons worchestershire sauce
1/2 small onion

In a pan saute onions until brown. Remove onions from pan and give them about 5 minutes to cool. Then mix onions, grill seasoning, worchestershire sauce, into ground beef and mix by hand until ingredients are well distributed. make 8 thin, but large patties. In the center of 4 of the patties place a mound of blue cheese. Cover with second patty and pinch edges well to seal. Grill or pan fry burgers until they are done to medium ( 170 degrees). Make sure to flip carefully so edges aren't unsealed. While burgers cook, toast buns and cook bacon until crisp. Slather buns with blue cheese dressing and pile on lettuce and tomaton. Then when burgers are done, place them on the buns and criss cross bacon over the tops before you place top bun on....EAT ( and if you feel your arteries hardening, don't worry, that's normal.)

I choose to rise instead of fall- U2

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Thursday, September 7, 2006 7:11 AM

SPACEANJL

Salmon with a sweet chili rub

Press salmon fillets into ; 1/2 red chili, 1 tsp soft brown sugar, 2 salad onions (scallions?) and a good bunch of dill, chopped fine and mixed with a little salt and pepper.

Then fry in a little garlic butter (chop one clove and let it get fragrant) for a couple of minutes a side.

Take salmon out of pan, and keep warm. Add a small pot of sour cream to the pan, off the heat, and maybe a little more dill.

This is best with something green and crunchy, and new potatoes lightly crushed, rather than mashed.

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Thursday, September 7, 2006 7:20 AM

KELKHIL

MmmmmmmmmmmmMmmmmmmmmmmMmmmmmmmmmm!

Kelkhil

The Shirtless Forsaken

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Thursday, September 7, 2006 7:36 AM

MSG

wow SpaceAnJL that sounds amazing...must go buy salmon tonight!!

oh and I feel compelled to add my special fries( chips) to go with the burgers

5 russset potatos well washed
extra virgin olive oil
6-8 sprigs fresh thyme
sea salt ( or table salt)

Pre-heat oven to 425 degrees.Slice potatos lengthwise and drizzle with olive oil, use your hands to move the slices around until they are completely coated with oil. Arrange them in a single layer on a baking dish. remove thyme from the stems and chop finely. Sprinkle chopped thyme and sea salt over the potato slices. Bake for 12-18 minutes depending on how thick the slice and how crisp you like them.

I choose to rise instead of fall- U2

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Thursday, September 7, 2006 8:49 AM

MSG

oh and I forgot to put the snickerdoodles recipe on
here goes
1/2 cup unsalted butter, room temperature
1/2 cup butter-flavored shortening (recommended: Crisco)
1 1/2 cups sugar, plus 2 tablespoons for dusting
2 eggs
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon

Preheat oven to 400 degrees F.

Combine the butter, shortening, sugar and eggs in the bowl of a mixer. Blend in flour. Form dough into 1-inch balls. Combine 2 tablespoons sugar and 2 teaspoons cinnamon. Roll the balls in the sugar-cinnamon mixture and bake 8 to 10 minutes.

I choose to rise instead of fall- U2

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Thursday, September 7, 2006 9:39 AM

MSG

ok one more and then I will stop for today. This one's actually Rachel Ray's but it rocks!!
1 tablespoon vegetable oil, 1 turn of the pan
4 tablespoons butter, divided
1 pound ground chicken breast
1 small McIntosh apple peeled and finely chopped
1/4 cup pure maple syrup, eyeball it
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
1 teaspoon poultry seasoning
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, eyeball it
4 jumbo/sandwich size English muffins, fork split
8 large eggs
Splash of cold milk
Salt and pepper
1/4 pound Cheddar, thinly sliced or shredded

Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side.

Place fork split muffins on broiler pan and toast. Butter toasted muffins and reserve.

Heat a second nonstick skillet over medium heat and melt a tablespoon of butter in the pan. Beat eggs with milk, salt and pepper and scramble to desired doneness.

Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4 muffin halves. Return muffins to broiler to melt cheese, 1 to 2 minutes, then set tops into place and serve.

I choose to rise instead of fall- U2

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Thursday, September 7, 2006 9:44 AM

MSG

ok and smashed cauliflower ( Rachel Ray again)

1 full head of cauliflower
1 cup broth
1 package garlic herb spreadable cheese ( reccomended Boursin)
1/2 cup shredded parmesan

In large pot place trimmed cauliflower and broth. Cover and turn on high heat until all liquid has cooked away. Break up and add Boursin and Parmesan and mash using potato masher until similar in consistency to mashed potatos....this is one incredible side dish

I choose to rise instead of fall- U2

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Thursday, September 7, 2006 1:41 PM

GUENEVER

Quote:
Originally posted by SpaceAnJL:
Salmon with a sweet chili rub

This is best with something green and crunchy, and new potatoes lightly crushed, rather than mashed.

Ooh, that sounds good!

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Thursday, September 7, 2006 11:18 PM

SPACEANJL

MSG snickerdoodles - I make something like this, but you can replace a spoonful or two of the flour with finely ground almonds. These are good with marscapone mousse. Or hot espresso over ice cream.

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Friday, September 8, 2006 4:24 AM

MSG

oooooooooh SpaceAnJL that sounds nummy. I must try that:)
Ok and as I keep bringing it up in the Forsaken...here's the breakfast casserole thing. It's great because you have to make it the night before and it cooks for a long time so you can have guests over and have time to get ready and sit with them and sip mimosas while you wait. I serve it with nice ripe strawberries , coffee, and melon with parma ham.

8 slices bread
5 eggs(or equivalent in egg subsitute)
1 pound sausage links cooked and cut up into thirds( I actually use meatless Morningstar farms sausage, but the real thing is fine too)
1 1/2 cups milk
1/2 c milk
1 teaspoon powdered mustard or 2 of the wet
2 teaspoons salt and pepper
2 cups shredded cheddar cheese
1 can cream of celery soup ( or you can make your own)

In a greased baking dish, rip the bread slices into bite sized chunks, then combine with sausage chunks. Mix 1 1/2 c milk, eggs, mustard, salt and pepper and beat until frothy. Pour egg mixture over bread and sausage and mix until bread is completely soaked and covered. Cover with shredded cheese. Refridgerate over night( at least 8 hours) Next morning mix 1/2 c milk with cream of celery soup and spoon gently on to the top of the casserole in a thin layer. Bake at 300 degrees for 1 1/2 hours.

I choose to rise instead of fall- U2

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Friday, September 8, 2006 4:51 AM

HEIGHTSRAIDER

Best. Porkchops. Ever.

1 1/2 inch thick porkchops, 1 per person.

Glaze:
1 tbsp olive oil
1 shallot chopped fine
1/2 cup all fruit preserves (I like blackberry)
3 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp coarse ground pepper

Brine:
1 quart cold water
1 cup salt
1 cup brownsugar
1 tbsp whole black peppercorns

Mix water, salt, and sugar until combined to make a brine. Add peppercorns, and then submerge the porkchops in the brine for 2 hours.

Heat olive oil in a small sauce pan. Add shallots, and cook until tender. Add fruit preserves, balsamic vinegar, coarse ground black pepper, and lemon juice. Stir to combine, and heat until just bubbling.

Heat grill to high. Take chops out of the brine and lightly rinse and pat dry with paper towels. Put chops on the grill, and cook for 2 1/2 minutes, rotate (not flip) chops 90 degrees to get crossing grill marks, cook for another 2 1/2 minutes. Turn the chops on the grill, and spoon the glaze over the cooked side. Cook for another 4-5 minutes.

Serve with wild rice and sauteed spinach.

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Friday, September 8, 2006 5:47 AM

MSG

Wow- I'd heard that putting porkchops in brine really improved their moistness and flavor. I have to try this:)

I choose to rise instead of fall- U2

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Friday, September 8, 2006 7:34 AM

MSG

In response to the request for the fruit oatie bars

Cookie:
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup dark brown sugar
2 egg whites
1 teaspoon vanilla or maple extract
1/2 teaspoon butter-flavored extract

Filling:
1 1/2 cups peach preserves
1 teaspoon ground cinnamon, plus extra for dusting, optional
1/2 teaspoon ground nutmeg
1 teaspoon lemon zest
1/2 teaspoon lemon extract
Powdered sugar, for dusting, optional

Preheat oven to 350 degrees F.

For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer.

For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using.

I choose to rise instead of fall- U2

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Friday, September 8, 2006 1:07 PM

MSG

party meatballs newly invented

Browncoat meatballs

1 1/2 pounds ground beef
1/4 c grill seasoning
1/4 c worchestershire sauce
1 12 oz can whole cranberry sauce
1 8 oz can red chili sauce

mix ground beef, grill seasoning and worchestershire sauce well and form one inch meatballs. Brown in a frying pan and place in baking dish. Mix cranberry and chili sauces, cover meatballs liberally and bake 350 degrees for 20-25 minutes. Serve with small sword drink toothpicks on a buffet table and watch Shindig:)

I choose to rise instead of fall- U2

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Friday, September 8, 2006 1:37 PM

PATIENCE

Here's my recipe for a Honey Bun Cake. Be warned, mateys--this cake is NOT diet friendly at all. B2V loves it dearly.

Honey Bun Cake

Get a box of plain yellow cake mix
3/4 cup of oil (I use canola oil)
1 cup of brown sugar (I use dark)
4 eggs
8 ounces of sour cream (I use the light kind)
A tablespoon or so of ground cinnamon

Preheat your oven. I put mine on about 325-350. Mix together your eggs, oil, cake mix, and sour cream. (Mix it by hand.) Pour about half the batter into your baking dish.

Mix the brown sugar and cinnamon together. I use a fork and really mix it up good. Cover the batter in the pan with the sugar and cinnamon mix. Cover that with the rest of the batter. (I usually save out just enough of the cinnamon mix to sprinkle it lightly over the top of the second layer of batter.

Bake until done.

For the icing, take 4 tablespoons of milk, 1 tablespoon of vanilla (I use the real vanilla), and 2 cups of confectioner's sugar. Use a wire whisk to beat it smooth, then drizzle it all over the top of the done cake, while it's still hot.

Enjoy!

_______________________________
You do that, and you'd best make peace with your dear and fluffy lord.

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Saturday, September 9, 2006 11:49 AM

DEEPGIRL187

I hope nobody minds, but I copied everything here and put it on my computer. No profit is intended here, just want a chance to sample some of the nummies.

EDIT: And while I'm at it, I'll add my mom's recipe for lemon custard pie.

Lemon Custard Pie

1/2 cup of lemon juice
1/2 pint of heavy whipping cream
1 can of condensed milk

Mix ingredients together, pour into a pie shell and chill for three hours. You can use a graham cracker crust or make one of your own.

*************************************************

"I left my conscience pressed between the pages of the bible in the drawer."

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Saturday, September 9, 2006 11:56 AM

PATIENCE

MMmmmmmMMMMMMMMmmmmm.....graham cracker crust....

*drools*

_______________________________
You do that, and you'd best make peace with your dear and fluffy lord.

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Monday, September 11, 2006 8:49 AM

MSG

depgirl- that was the whole point. To share and enjoy recipes:) I'll add some new ones here. Got them at the greek festival

spanokopita
1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400 degrees F.

Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

Baklava
For the Syrup:
1 cup sugar
1 cup honey
3/4 cup water
1 tablespoon lemon juice
2 cinnamon sticks
1 (1-inch) strip lemon zest
2 pinches ground cloves
2 pinches ground cardamom

Filling and Dough:
1 pound walnuts, or a combination of walnuts, pistachios, and almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks unsalted butter
1 pound phyllo, thawed according to package instructions

To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set aside to cool.

To make the filling and dough: Using a sharp knife or food processor, finely chop the nuts. In a mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.

Melt the butter over low heat in a small saucepan.

Using a pastry brush, lightly coat a 9-by-13-inch or 10-by-15-inch baking dish with some of the melted butter.

Open the package of phyllo and lay the thin sheets on a clean work surface next to your baking dish; if the sheets measure approximately the same size, then proceed from here. If they are larger, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap or a lightly damp kitchen towel; the sheets of phyllo dry out very quickly if left uncovered.

Preheat the oven to 350 degrees F.

Place one of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Spread 3/4 cup of the nut mixture evenly over the buttered phyllo sheets. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.

Use a sharp knife to make four lengthwise cuts through the layered phyllo at 1 1/2-inch increments. You should have 5 (1 1/2-inch) wide strips lengthwise. Then cut diagonally at 1 1/2-inch increments to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava.

Bake the baklava until golden brown, about 40 minutes.

Remove from the oven, set aside on a wire rack to cool 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.

Dolomades ( stuffed grape leaves)
1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 teaspoon grated lemon zest
1/2 cup pine nuts
1 cup long-grain rice
1 1/2 cups chicken stock
2 tablespoons finely chopped dill leaves
1/4 cup finely chopped flat-leaf parsley
Kosher salt and freshly ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced

To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat. Add the onion, fennel and lemon zest and stir until soft, about 10 minutes. Add the pine nuts and rice, saute for 2 minutes, stirring to coat. Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.

Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable. Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar – it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer. Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork. Serve warm, at room temperature or cool.

I choose to rise instead of fall- U2

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Monday, September 11, 2006 9:07 AM

SAHARA

That tears it, tomorrow I'm bringing in some recipes to post.

I just ate lunch, now I'm hungry all over again! Dang!

Sahara
Blackbird fly into the light of the dark, black night.

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