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Thread: Recipe Thread

  1. #406
    Join Date
    Dec 2004
    Location
    I hail from South Carolina, but Texas is where I hang my hat :)
    Posts
    10,007

    Sausage Dip

    MMMMMM....this is a hit every time I make it.

    1 pack Jimmie Dean sausage (whatever flavor you want, I use original)
    2 packs cream cheese
    2 cans Rotel (I use one original, one mild, but you can go as mild or as spicy as you like)


    brown sausage in skillet
    melt and mix cream cheese with sausage
    completely drain both cans of rotel and mix in with melted cheese and sausage

    serve with scoops tortilla chips!

    SUPER AWESOME and WAY EASY!
    The idea that some lives matter less is the root of all that is wrong with the world. - Dr. Paul Farmer

  2. #407
    Join Date
    Apr 2002
    Location
    Cleveland, Ohio
    Posts
    5,476
    Buckeyes

    Prep Time: 40 minutes

    Ingredients:

    1/2 stick (4 tbsp) butter, softened to room temperature
    2.5 cups powdered sugar
    1 tsp vanilla
    1 cup smooth peanut butter
    1/2 tsp salt
    1 cup milk or dark chocolate, your choice

    Preparation:

    1. In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt.

    2. Mix on medium speed for 1-2 minutes, until very smooth and well combined.

    3. Using a teaspoon, form mixture into balls the size of a quarter. Place balls on cookie sheet covered with foil and chill in refrigerator for 30 minutes.

    4. While balls are chilling, melt the chocolate. Temper the chocolate if you desire.

    5. Once balls are firm, they can be dipped. Using a toothpick, skewer a ball and dip it halfway into the melted chocolate. You want to leave at least a dime-sized circle of undipped candy on top of the ball.

    6. Drag it along the lip of the bowl to remove excess chocolate, and place it back on the cookie sheet. Repeat with remaining peanut butter balls.

    7. Return balls to fridge to set the chocolate. Serve once candies are firm.


    YUMMY!
    You're the one sure thing I've found so you better stick around...
    Best Fireman in da House´10
    dedicated to the kindest,loveliest and always helpful man that one would be honored and proud to know........R.I.P. Dear Phred

  3. #408
    Join Date
    Oct 2008
    Location
    Arizona, USA
    Posts
    296
    Wow...
    SWIRLED PUMPKIN AND CARAMEL CHEESECAKE

    (This is a delicious recipe, but it's for the person who really enjoys baking and wants to take the time to make a very special cheesecake)

    INGREDIENTS

    ** Crust **
    1 1/2 cups ground gingersnap cookies
    1 1/2 cups toasted pecans (about 6 ounces)
    1/4 cup firmly packed brown sugar
    1/4 cup (1/2 stick) unsalted butter, melted

    ** Filling **
    4 8-ounce packages cream cheese, room temperature
    1 2/3 cups sugar
    1 1/2 cups canned solid pack pumpkin
    9 tablespoons whipping cream
    1 teaspoon ground cinnamon
    1 teaspoon ground allspice
    4 large eggs
    4 tablespoons purchased caramel sauce
    1 cup sour cream (***I don't use this.. but it's up to you***)

    DIRECTIONS:

    CRUST
    Preheat oven to 350 degrees.
    Finely grind crushed cookies, pecans and sugar in processor.
    Add melted butter and blend until combined.
    Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.


    FILING
    Using electric mixer, beat cream cheese and sugar in large bowl until light.
    Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
    Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl
    and beat until well combined.
    Add eggs 1 at a time, beating just until combined.
    Pour filling into crust (filling will almostfill pan).
    Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour
    15 minutes.
    Transfer cheesecake to rack and cool 10 minutes.
    Run small sharp knife around cake pan sides to loosen cheesecake and cool.
    Cover tightly and refrigerate overnight.
    Bring remaining 3/4 cup cream cheese mixture to room temperature.
    Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
    Press down firmly on edges of cheesecake to even thickness.
    Pour cream cheese mixture over cheesecake, spreading evenly.
    Spoon caramel sauce in lines over cream cheese mixture.
    Using tip of knife, swirl caramel sauce into cream cheese mixture.
    (Can be prepared 1 day ahead. Cover and refrigerate.)

    Release pan sides from cheesecake.
    Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
    Pipe decorative border around cheesecake and serve.
    That one sounds SO yumm!



  4. #409
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
    Posts
    24,774
    I bought some SAZON for carne asada!
    I was at the butcher's display at the store and while waiting for my turn I saw a small package and bought some....

    I think that I'll make either a pork shoulder or beef for NYE!

    I need to find the right way to cook it....I wanted to put it into a pit...but for me it's way too much work, so I am thinking of BBQ!!!!

  5. #410
    Join Date
    Jan 2007
    Location
    Arizona
    Posts
    2,549
    Quote Originally Posted by RICHARD View Post
    I bought some SAZON for carne asada!
    I was at the butcher's display at the store and while waiting for my turn I saw a small package and bought some....

    I think that I'll make either a pork shoulder or beef for NYE!

    I need to find the right way to cook it....I wanted to put it into a pit...but for me it's way too much work, so I am thinking of BBQ!!!!
    My brother-in-law does his on the BBQ grill. We have carne asada at almost every family gathering.

    I don't ever get to participate, except in making the rice, since it is the last thing my sis-in-law makes. What is SAZON?



    I will miss you forever, my sweet Scooter Bug. You were my best friend. 9/21/1995 - 1/23/2010
    Goodbye, Oreo. 4/17/2003 - 9/12/2011. Gone too soon.

  6. #411
    Join Date
    Jan 2007
    Location
    Arizona
    Posts
    2,549
    Quote Originally Posted by finn's mom View Post
    MMMMMM....this is a hit every time I make it.

    1 pack Jimmie Dean sausage (whatever flavor you want, I use original)
    2 packs cream cheese
    2 cans Rotel (I use one original, one mild, but you can go as mild or as spicy as you like)


    brown sausage in skillet
    melt and mix cream cheese with sausage
    completely drain both cans of rotel and mix in with melted cheese and sausage

    serve with scoops tortilla chips!

    SUPER AWESOME and WAY EASY!
    This sounds yummy! Do you melt the cream cheese all the way?



    I will miss you forever, my sweet Scooter Bug. You were my best friend. 9/21/1995 - 1/23/2010
    Goodbye, Oreo. 4/17/2003 - 9/12/2011. Gone too soon.

  7. #412
    Join Date
    May 2006
    Location
    Allentown, PA
    Posts
    6,095
    Quote Originally Posted by Scooter's Mom View Post
    What is SAZON?
    Sazon is a seasoning mix by Goya. It contains achiote, which gives the flavor and color. It also has MSG in it, and gives me major migraines.

    I found a recipe for a home made sazon like seasoning in my one cookbook by this one spanish chef on PBS, and I want to pick up some achiote seeds at the local market and try that way.

    Sazon
    Well Behaved Women Seldom Make History
    -Laurel Thatcher Ulrich

  8. #413
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
    Posts
    24,774
    OML!


    I made some beef short ribs that really kicked my arse.


    Recipe?

    One lb of beef ribs.
    .25 cups oil
    3 tbs soy
    .25 cup cooking wine
    2 carrots
    2 celery stalks
    2 garlic cloves
    .5 onion
    2 bullion cubes
    water


    Take a heavy oven proof pot, heat oil and toss ribs in. I sauteed them until brown and added some soy sauce, I removed the ribs and tossed in all the veggies with the wine.

    After the pot was deglazed I added the ribs, bullion cubes and water to cover the ingredients.

    I put the covered pot into a 350 degree oven for 3.5 hours......Covered for the first two and uncovered for the last 1.5.


    I made some smashed taters and served the ribs over it.

    Man it was great. I hadn't had a meal that good in a while!!!!!

  9. #414
    Join Date
    Jan 2001
    Location
    columbus, ohio, usa
    Posts
    3,110

    dutch pancakes

    this is a puff pancake that bakes into a bowl shape that i put(formerly frozen) peaches and brown sugar/splenda on, you could use any fruit tho. i topped it with a drizzle of maple syrup. i served it with maple sausages on the side. it's a fancy weekend b-fast.
    serves 2-4 depending , prep, 20 min, bake 25
    2Tbutter, cut into pieces
    3 eggs
    1/2 c all,purpose flour, i used wondra
    1/2 c milk
    2 c fruit, or to choice
    toppings sour cream, powdered sugar, maple syrup, fresh berries
    1.place butter cubes in 8x8x2 baking dish or 2 quart casserole (round or square) place dish in cold oven, turn on to 400 degrees to melt the butter, about 5-8 minutes, check to make sure the butter doesn't overbrown. remove the baking dish from oven
    2. if you oven bake your sausages, start them at the same time 3. in a medium bowl, beat eggs, add flour and milk, beat until smooth, immediately pour batter into baking dish, bake pancake 20-25 minutes or brown and puffed. IMPORTANT don't open the oven door during baking.
    4.if using frozen fruit, gently warm on stove top, spoon warm fruit on center of warm pancake, top with sugar, or syrup and eat.
    this is very like a crepe recipe, but it was easier to make and looked very nice for a holiday breakfast
    joyce who has princess peanut, spokesdog for the catpack, mojo, magic, kira and squirty, members of the catpack, angel duke, a good dog who is missed and angel alex the wonder dog, handsome prince.

  10. #415
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
    Posts
    24,774
    I put my pork shoulder piece in the oven this morning......

    I mixed BBQ sauce, mustard, vinegar, salt and a pinch of red pepper flakes...
    It's been cooking for 3 hours now and my mouth is watering.


    ------

    Bread recipes?

    ANyone with a fast regular bread recipe?

    --------



    Good Golly Miss Molly.


    Get a pork shoulder piece and have the butcher cut it flat-almost like a steak.


    Mix 1:1 portions of BBQ sauce and mustard and 1/4 cup of vinegar.
    The next one I make will be with spicier mustard.
    A few table spoons of salt and a tablespoon of red pepper flakes.

    Marinate the meat overnight.
    Get you oven going at 350 and put the meat into a glass dish and cover for about two hours. FLip the meat over about every half hour. Uncover and cook for another hour at 250- raise the temp after your hour is up and go 350 for one half hour to reduce the sauce.

    WOW. It's not too sweet and just enough spice to make it tasty.

    I want cole slaw but don't have any. I cut some pickles, thinly sliced onions and a french roll cut in half.
    Last edited by RICHARD; 12-27-2008 at 05:39 PM.

  11. #416
    Join Date
    Jun 2000
    Location
    Waltham, MA, USA
    Posts
    35,971
    Quote Originally Posted by RICHARD View Post
    ------

    Bread recipes?

    ANyone with a fast regular bread recipe?
    There's nothing "fast" about making bread - there's yeast and rising time, and kneading and more rising time ... but nothing like the great smell of baking bread.
    I've Been Frosted

  12. #417
    Join Date
    Dec 2001
    Location
    Copenhagen, Denmark - GMT+1
    Posts
    14,747
    That's right, there's no fast way to bake a bread, but you could prepare the dough the night before and put it in the fridge, it will be tastier. And you don't have to use as much yeast.

    Still, make sure the container is only half full, it will rise.
    Last edited by Randi; 12-29-2008 at 01:27 PM.
    Randi



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


  13. #418
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
    Posts
    24,774
    Quote Originally Posted by Randi View Post
    That's right, there's no fast way to bake a bread, but you could prepare to dough the night before and put it in the fridge, it will be tastier. And you don't have to use as much yeast.

    Still, make sure the container is only half full, it will rise.
    Thanks!

    I was looking for a simple recipe!

  14. #419
    Join Date
    Jan 2001
    Location
    columbus, ohio, usa
    Posts
    3,110
    consider going to goodwill and i bet there will be several bread machines on their shelves. baking911.com has a nice section on making bread.
    joyce who has princess peanut, spokesdog for the catpack, mojo, magic, kira and squirty, members of the catpack, angel duke, a good dog who is missed and angel alex the wonder dog, handsome prince.

  15. #420
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
    Posts
    24,774
    I have a bread machine.

    But sometimes the mixes I buy are that good. I want to make my own mix!

    And try to make it in the oven too!


    Then I'll find a foolish woman to marry be because I can cook!

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