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Thread: Recipe Thread

  1. #1
    Join Date
    Apr 2002
    Richmond, BC

    Recipe Thread

    It seems lately we have been talking a lot obout food, so I thought I would start a place where we could post some of our favourite recipes. I will start off with a few of my own


    (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)


    ** 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***)


    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.

    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.

  2. #2
    Join Date
    Apr 2002
    Richmond, BC
    (Nan was my grandma )

    1 ½ C all purpose flour
    1 C. pumpkin
    1 tsp. baking powder
    1 tsp. baking soda
    ½ tsp. salt
    1 tsp. cinnamon
    ½ tsp. nutmeg
    ½ tsp. allspice
    2 eggs beaten
    ¾ C. packed Brown sugar
    ½ C. veg oil
    ½ C. raisins
    ½ C. chopped nuts

    Mix flour, baking powder, baking soda, salt and spices. Beat eggs, add Br. sugar, oil and pumpkin; blend thoroughly. Add to dry ingredients and stir until thoroughly combined. Stir in raisins and nuts. Pour into greased 9X5 in. loaf pan. Bake in 325 oven about 70 min. or until toothpick comes out clean. Cool in pan 10 min. then turn out on wire rack. Keeps well wrapped airtight; may be frozen.


    1 C light sour cream (could use yogurt)
    1 C light mayonnaise (Best Foods is best!)
    1 tbsp. minced onion/chives
    1 tbsp. parsley flakes (fresh is best but dried is fine)
    1 tbsp. dill weed
    1 tbsp. Mrs Dash Original (originally asked for “Beau Monde”, but not available anymore) You could experiment with other Mrs. Dash flavours…live dangerously.

    Mix together well and let sit for at least 2 hours. Serve with fresh veggies. Yum!

    * You can easily cut this in half for 2-3 people, half of 1 tbsp. is 1 ½ tsp.

    APPLE CRISP (one of my all time faves)

    -9 medium apples, peeled and sliced (golden del. is my fave, but I guess it's all about personal taste )
    -1 cup butter (softened)
    -1 cup brown sugar
    -2 1/4 cup flour
    -3/4 tsp. cinnamon
    -3/4 tsp. nutmeg

    Put the apples in a 9 x 13 pan. Do not grease first (there is plenty butter in the topping!!). Mix all the remaining BY HAND to a crumbly consistency. Spread over the apples. Bake at 350 degrees (farenheit) for 40-45 mins or until fuit is cooked and topping is golden brown.


    -1 large tin of pumpkin (it's about 3 1/4 cups)
    -1 1/2 cup brown sugar
    -1/2 tsp salt
    -1 tsp ginger
    -1 tsp cinnamon
    -1/2 tsp cloves

    *Mix the above ingredients together, then add 4 beaten eggs.

    *Stir everything throuroughly

    *Add one cup cream and 2 cups whole milk

    *Stir everything together, and put into an unbaked pie shell. Cook at 450 degrees (farenheit) for 10 mins, then at 350 for 45 mins to an hour or until a toothpick inserted in the pie comes out clean.

    Serve with Whipped Cream!!! YUM!!

  3. #3
    Join Date
    May 2002
    Melbourne, Australia
    I like anything that starts with "Nan's" I really miss my nan's apple pie.

    Later I'll copy my and Wolflady's recipes in so they're all together.
    Nicole, Mini, Jasmine, Pickles, Tabasco, Schnaggles and Buffy

  4. #4
    Join Date
    Jul 2001
    I hope that Randi sees this!!! she has some good ones!!!!
    Maybe i'll alert her!!!!!!
    The Deli Dog

    I want to Honor All of Our Rainbow Bridge Furkids

  5. #5
    Join Date
    Feb 2001
    Happy Valley, Utah
    Ooo good thread! My friend and I "created" a recipe for fetucinne alfredo one time. We were very bored. It's actually quite good. I'm not sure where I put what we wrote down though....

    I'll have to look and see what good recipes I have to share. I like to cook when I'm in the mood.

  6. #6
    Join Date
    May 2002
    Melbourne, Australia

    Wolflady's Pumpkin Pie

    Here is Wolflady's Pumpkin Pie from the Halloween thread

    Here is the recipe for Pumpkin Pie:

    one 10-inch pie shell, unbaked
    1 tablespoon butter, melted
    2 plus cups pumpkin, cooked
    3/4 cup dark brown sugar
    1/2 teaspoon salt
    1 to 2 teaspoons cinnamon
    1 to 2 teaspoons ground ginger (some like more, some like less...I usually use 2tsp)
    1/4 to 1/2 teaspoon nutmeg (I use 1/2)
    1/4 teaspoon cloves (optional)
    1/4 teaspoon allspice (optional)
    2 ounces dark molasses (optional)
    1 cup milk, scaled
    1 small can (5 ounces) evaporated milk
    3 eggs, beaten

    Brush the pie shell with melted butter then refrigerate.

    Cook the pumpkin, brown sugar, salt, spices, and molasses in a saucepan over moderate heat until thick, about 5 to 7 minutes. Stir in the two kinds of milk and the eggs, and cook over low heat for another 5 minutes. Pour into a pie shell, and bake for 15 minutes at 425 degrees F, and then at 350 degrees F for 45 minutes.

    Nicole, Mini, Jasmine, Pickles, Tabasco, Schnaggles and Buffy

  7. #7
    Join Date
    May 2002
    Melbourne, Australia

    Pumpkin Soup

    Pumpkin Soup (serves at least 6)

    1.5kg (approx 3.6lb) butternut or other sweet pumpkin, peeled and chopped coarsely
    30g (roughly 2 tablespoons) butter
    1 large (500g/1lb) leek, chopped coarsely
    2 cloves garlic, finaly diced
    1.5 litres (6 cups) vegetable stock (can use home made or cubes)
    ½ cup cream
    Salt and pepper to taste

    Melt butter in a large pot, add leek and garlic and stir until the leek is soft. Your house will smelly yummy at this stage.

    Add the pumpkin and stock, bring to the boil then simmer, covered, for about 25 minutes or until the pumpkin is very tender. You will be very hungry by now.

    Blend or process the soup in batches until smooth (I find a handheld stab-type blender best). Stir in the cream to taste. Season with salt and pepper. Garnish with a dollop of cream and a sprinkle of black pepper. Serve with crusty bread.

    (can be prepared in advance, keeps well in fridge, freezes well)

    Nicole, Mini, Jasmine, Pickles, Tabasco, Schnaggles and Buffy

  8. #8
    Join Date
    May 2002
    Melbourne, Australia

    Sweet Potato and Coconut Soup

    Sweet Potato and Coconut Soup (serves at least 6)

    1.5kg (approx 3.6lb) sweet potato (known as kumara in some countries), peeled and chopped coarsely
    2 medium brown onions, finely chopped
    2 cloves garlic, finely diced
    Small can (approx 90g) coconut cream
    1.5 litres (6 cups) vegetable stock or enough to cover the sweet potatoes in the pot
    Sweet chilli sauce (available most supermarkets)
    Sweet soy sauce (preferably Indonesian kecap manis - should be available at supermarket. If not, just make sure it's the sweet one)
    Fish sauce (optional if you're vegetarian)

    Gently fry sweet potato and garlic in large pot. Cover with vegetable stock.

    Add coconut cream, a generous dollop of sweet chilli, a tablespoon each of sweet soy sauce and fish sauce.

    Bring to boil and simmer until sweet potato is soft (approx 20 minutes).

    Blend or process in batches until smooth. Return pot to stove and taste. I usually add a bit more sweet chilli and soy/fish sauces at this stage so the soup has a warm-chilli taste without being overpowering. Chilli freaks can add more sweet chilli sauce to their individual bowls if they like!

    Yummy with warmed naan bread or Turkish bread.

    I hope you enjoy this recipe, it's one of my favourites

    Nicole, Mini, Jasmine, Pickles, Tabasco, Schnaggles and Buffy

  9. #9
    Join Date
    May 2002
    Melbourne, Australia

    Do you get the impression I like soup? :-)

    Lentil and Spinach Soup

    This soup is based on Indian flavours, more a warming flavour than hot. It is very good for you too! I've sorted the ingredients into order of use to make it easy (there's a lot of ingredients but it is easy to prepare once everything is organised).

    2 teaspoons cumin seeds (or ground cumin)
    2 teaspoons coriander seeds (or ground coriander)
    1 tablespoon butter
    2 medium onions, chopped
    2 cloves garlic, finely chopped
    1 tablespoon fresh ginger, grated
    2 dried red chillis (or more if you like), soaked in warm water for 10 minutes then chopped
    8 curry leaves
    2 teaspoons black mustard seeds (omit if they are hard to find)
    1/2 teaspoon fenugreek seeds
    1 teaspoon ground turmeric
    1 1/2 cups red lentils (rinse in cold water to remove any dust or foreign bits)
    2 medium potatoes, chopped
    1.25 litres (approx 5 cups) vegetable stock
    2 bunches English spinach, roughly chopped
    2 tablespoons tamarind concentrate (or make some tamarind water with a small hunk of tamarind in boiling water and strain)
    medium can (approx 200g) coconut milk

    If you are using whole cumin and coriander, gently dry fry in pan until fragrant. Crush into a powder and set aside. If using ground spices, set aside for now.

    Heat butter in large pot and add onions, garlic, ginger, chillies, curry leaves, mustard and fenugreek. Cook until onion is translucent.

    Add crushed cumin and coriander and turmeric, stir and cook for one minute until it smells fantastic.

    Add lentils, potatoes and stock, bring to boil and simmer for about 15 minutes until potatoes are tender. Stir in spinach and cook for a further two minutes until spinach is wilted.

    Blend soup until pureed. Return to heat and add tamarind and half the coconut milk. Stir and taste. Add more coconut milk to taste. If the soup is too thick, add a little hot water.

    Keeps well in fridge and freezer. Excellent starter for an Indian meal or a meal in itself with toasted bread.
    Nicole, Mini, Jasmine, Pickles, Tabasco, Schnaggles and Buffy

  10. #10
    Oh , super thread !!
    One problem here : i cannot find all the ingredients here ... .
    Are some Flemish recipes welcome here too ?

  11. #11
    Join Date
    May 2002
    Melbourne, Australia
    Originally posted by lut
    Oh , super thread !!
    One problem here : i cannot find all the ingredients here ... .
    Are some Flemish recipes welcome here too ?
    Maybe if we want to try recipes and can't find ingredients, the recipe poster can suggest substitutes. Or maybe we can mail non-perishable ingredients to each other! I am still trying to work out what Mrs Dash is

    Flemish sounds fun too, post away Lut!
    Nicole, Mini, Jasmine, Pickles, Tabasco, Schnaggles and Buffy

  12. #12
    Join Date
    Dec 2001
    Copenhagen, Denmark - GMT+1
    Here's a recipe you can try for Christmas! I got it from a friend in England. It's quite easy!

    Warning! Don't even look at it, if you want to slim!

    Chocolade Truffles

    100 g Valhrona chocolade (or other good chocolade)
    50 g unsalted butter
    2 egg yolks
    6+ tablespoons icing sugar
    flavouring (e.g. Grand Marnier, Tia Maria, Rum)
    coatings (e.g. icing sugar, choc strands, cocoa powder)

    Melt the chocolate in a bowl over a pan of simmering water. Cream together the butter, icing sugar, egg yolks and flavouring (if used). Add the melted chocolate and beat until mixed and a fairly firm consistency, adding more icing sugar if necessary. Put in a dish and leave to cool and set - I put mine in a shallow dish in the fridge for an hour. Once set, form into balls and roll them in the coatings. This is the messy and time-consuming part of the process.


    "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. #13
    Join Date
    Jun 2001
    Arlington, TX
    Warning! Don't even look at it, if you want to slim!
    Too late. I just gained 3 pounds.

  14. #14
    Join Date
    Aug 2001
    Columbia, MD
    I have some great recipes that I would love to share, but all my cooking is low fat and low calories. Would they still be welcomed here?

  15. #15
    Join Date
    Aug 2001

    I think that my hubby and I will be making that yummy pumpkin/caramel cheesecake very soon!! YUM!!!

    All these recipes are so great! I'll have to get my grandmothers cookbook out and post some of her recipes. She was a caterer and made the best food.

    Great thread!
    ...RIP, our sweet Gini...

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