Recipe Thread

[kohala]

Originally posted by Tanya&Fritz
You can probably tell I'm bored but... Here is a picture of Canadian margarine!

LOL!! There are many brands that are sold that way here, too! I buy a brand called "I Can't Believe It's Not Butter - Light" that comes in a one pund tub (looks like the same size as the one you pictured.) Tub margarine usually is soft, and I have found that the brand I use also has a bit of water when it is melted.
When I cook using margarine where I actually do measure ingredients, I use measuring cups and scoop out the equvalent of a "stick" of butter or margarine by scooping and leveling a half cup measure. Because of the water I usually scoop a little extra.

[Logan]

Thank you, thank you, thank you, Cookiebaker, for the corn chowder recipe!!!!! Can't wait to try it!!!!!!

And by the way, I am very familiar with Taste of Home. I don't get the magazine, but I do get their email recipes and print them off for use later. When is later??? I don't know! LOL!!! But one day, I will try them!!!!

[Miss Meow]

Originally posted by jenluckenbach

Yes! Very much so. As a matter of fact, I was going to request some vegetariean recipes that fall into the low fat catagory. Does any one have any?

I don't eat meat so we have heaps of recipes. I'll start digging out the low fat winter ones and posting them tomorrow.

[jenluckenbach]

Originally posted by Miss Meow


I don't eat meat so we have heaps of recipes. I'll start digging out the low fat winter ones and posting them tomorrow.

my cook pot or casserole dish will be waiting!

[Miss Meow]

Originally posted by Cookiebaker


Creamy Corn Chowder

Cookiebaker, do you think this would work as a vegetarian dish without the bacon and substituting the chicken cubes for vege? Because it looks yummy

[AmberLee]

Easy to make, rich and tasty appetizer -- something like a quiche. Good cold, but fabulous out of the oven. (I got this recipe from a friend and fellow cat lover, Olga Porobich)

Main recipe:
4 eggs
1 cup milk
1 cup flour
1 pound grated Monterey Jack Cheese
1 pint cottage cheese (2 cups)
1 stick (1/4 pound) melted butter or margarine

Mix all ingredients into a batter. Bake in pan at 375 degrees F for 35 to 40 minutes. Serve warm.

Variation 1: add chili rellano peppers (Oretga brand? -- peeled and seeded) when preparing batter.

Variation 2 (I used this last week at a potluck, very enthusiastically received):
Add:
1 sausage, sauted
1/4 yellow onion, diced, sauted with sausage
1/4 pound cooked asparagus tips, chopped finely
1/4 pound sliced cooked mushrooms

Mix with batter and bake. The baking time took about 5 minutes longer to get the bubbling brown top I'm used to with this, which surprised me -- I'd thought the heated sausage would cause it to cook faster...

[AmberLee]

Recipe provided by Mildred Terzich (Olga's cousin)

2 packages of crescent rolls, rolled out flat on a cookie sheet (get rid of the serrations).

Bake 10 - 12 minutes per instructions on the package.

16 oz. of cream cheese, softened. Blend in (to taste)
Garlic powder
onion flakes
dill

Spread mixture over baked crescent rolls.

Spread generously and pat into spiced roll:
Tiny broccoli flowerets
Tiny cauliflower flowerets
shreaded carrots
shreaded radishs
minced green onions
shreaded jicama

Refrigerate overnight. Slice into 'pizza slices'. Delicious!

[turner]

I can't beleive I just found this thread!!!! Need to pull out my recipes.....

I don't know how to "quote" something someone wrote.....but anyways TANDOORI CHICKEN IS MY FAV!!!! THANKS FOR THE RECEIPE! Now lets see if I can actually make it!

[Logan]

Originally posted by AmberLee
Easy to make, rich and tasty appetizer -- something like a quiche. Good cold, but fabulous out of the oven. (I got this recipe from a friend and fellow cat lover, Olga Porobich)

What size pan do you use? I need all the help I can get!!! LOL!!

[turner]

Originally posted by wolflady
Indian food is one of my favorite foods. It's a weakness. Many recipes are so time consuming, but here is a quickie for those of you who like to grill!

Tandoori Chicken

Just testing to see if I can reply with a quote!!!!

[AmberLee]

Originally posted by Logan


What size pan do you use? I need all the help I can get!!! LOL!!

I use a medium rectangular Pyrex baking dish. It's roughly 9 inches by 18 inches?? (At this moment it's in the dishwasher and I can't get to it. Watch this thread...) Oh rats, no, don't. Just remembered that I use this pan when making more than a single recipe.

Let's see. I usually double the recipe and that pan gets about 2/3 of the resulting batter and the rest goes into the smaller cake pan. Logan -- I have NO idea for the regular recipe/not doubled... You want to put it in a pan so that the mixture is about halfway up -- it 'poofs' up slightly so filling the pan runs a high risk of overflow. (Pun not spotted till it was too late, but I like it and won't rephrase the sentence...) Is this babbling any help???

Note: with the butter and such, it's a rich mixture that you don't need to butter the pan. It usually bakes into a firm cake-like loaf that pulls away from the side on it's own. Let it cool slightly and you can cut it into cubes and serve it piled in a pyramid on a serving tray. Very effective/attractive at a party or shower.

Good luck (I feel like I've mangled these instructions.)


* * * * * *

Yeah, Turner! Got the quotes down beautifully!

[Cookiebaker]

Originally posted by Miss Meow


Cookiebaker, do you think this would work as a vegetarian dish without the bacon and substituting the chicken cubes for vege? Because it looks yummy

MM, yes I think it should work fine. I'm not that familar with vegetarian, but it's pretty versatile, & think it would work fine with the changes.

Thank you, thank you, thank you, Cookiebaker, for the corn chowder recipe!!!!! Can't wait to try it!!!!!!

You are very welcome, I hope you enjoy it.

[kohala]

Any of you vegetarians have a recipe for a good eggplant parmesan?

What the heck is this ??LOL It means Flemish pancakes . These are very thin , not like American pancakes ...! More like
"Crêpes" from France !!

Okay , here comes my alltime favorite recipe :

200 g flour (400)
1/2 liter milk (1 l)
2 eggs (4)
3 tablespoons oil (4)
3 tablespoons "port" (4)

You may start baking emediately !! Best is to use a non-stick pan ;
Put a bit of margarine in the pan , melt it and pour 1 dipper of the mixture in the pan . Be sure it is very well heated ! Very soon , the edges dry up , so shortly after this you can try to turn the pancake .
Have fun !!

I do not turn them with a spoon or so , I throw it in the air like a real chef !!! Sorry , no pics of this

Oeps , forgot to tell that this is enough for 2 persons . If you are 4-5 , just follow the number between ( ) !

[gini]

The corn chowder sounds so good - I will have to try it!

PEANUT BRITTLE

prepare the largest cookie sheet you have with butter.


1 CUP OF SUGAR
1/4 CUP OF WATER
1/2 CUP OF WHITE KARO SYRUP
1 CUP RAW (UNCOOKED) SPANISH PEANUTS
1 TABLESPOON BUTTER
1 1/2 TEASPOON VANILLA
1 LEVEL TEASPOON BAKING SODA

Melt sugar in Karo syrup and water. Bring to a soft boil. Add the peanuts and butter.

Bring back to a boil and cook for ten minutes until the peanuts pop open and the mixture turns a reddish brown.

Take from the fire and add 1 1/2 teaspoons vanilla and the 1 level teaspoon of baking soda. Work fast - and fold the mixture well.

Pour onto your prepared baking sheet and pull the mixture thin.

The secret is to get the brittle as thin as possible so you have to work fast. The brittle hardens quickly.