OK. By popular demand here is where you post your favourite recipe. It doesn't matter what it is (even refried dog poop ) just post it. I doesn't matter if you studied at the Cordon Bleu, we want to know. There may be people with limited kitchen abilities reading (men primarily , but some of us guys do cook pretty damn well) so be as detailed as possible. Now if anyone can remember the recipe for orange ice-box cookies, I'd be much obliged.

I'll start.

Froot Loops.

Get box of Froot Loops.
Put in big honkin' bowl.
Add milk.
Eat.

Get Diabetes and watch teeth rot out.
Serves no one.

OK people, here's the apple bread recipe:

1 cup oil
3 eggs
2 cups sugar
1 teaspoon vanilla
3 cups apples, diced
3 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt


1. Combine and set aside oil, eggs, sugar, and vanilla.
2. Sift flour, cinnamon, soda, and salt. Add dry ingredients to oil mixture gradually (Yesterday I went psycho and added leftover apple sauce 1/2 cup: YUM YUM)
3. Bake in 2 regular loaf pans or for 1 1/2 hours at 300 degrees (that's what my mamma in law says, I bake it at 325 degrees for about 70 minutes and works just fine!).
4. Cool in the pan, etc. (I freeze one loaf as soon as it's cold)
5. Sprinkle with sugar and cinamon, just to impress the in laws.....


p.s. ALWAYS make sure you have all the effing ingredients before you put on the cutsie apron and all that jazz...

What kind of oil? Peanut, Canola, Olive, Motor .

Thanks Len, I am going to try this.

I guess we were both creating threads at the same time IR5!

IR5 don't read this part thanks (len can you post it in my thread too thanks)

I usually go for Castrol brother , depends who the bread is for.....

Probably good for constipation. No wonder I was able to run to the bathroom so quickly.

Mumsie, I have two "grown up" friends that still eat Fruit Loops.
It is sad really.

I, myself cannot bear to ever try them...maybe it's those artificial neon colours.

You take the cake and then some...








Thanks Len for that yummy recipe.
As soon as I can bake, I will be making that. YUMMMM

I had some alphabits for breakfast.

It's all good.

Len, I know you're my sister but why do keep trying to serve me Oleander pie.

Spirit, about that cake? (I like cake. )

Do you REALLY have to ask man??????

I still am just the *only* child......................................

We're working on getting rid of IR5 liz, so I'll join you soon he he

p.s. are you really an only child? My god, your parents must be so sad without you

You guys rock!

I love hanging here...although very distracting and i am trying to be disciplined and finish my project...as if.
Ha!

Here is a simply Greek recipe....probably self evident.

Greek-style chicken

Take chicken (rinse)
Put it in pan
Cut potatoes in wedges
Put them in pan
Cut onions in wedges
Put them in pan
Douse with extra virgin olive oil (I am fussy)
Some sea salt (better for your health), lots of pepper (love pepper)
Sprinkle dried oregano, go nuts
Squeeze in half to a whole lemon
Stir around , turn over and over cover everything in this concoction
Add a little bit of water
Throw in wedges of garlic too if you feel so inclined
(I have even thrown in wedges of artichokes at times)

Bake at 325 for 45 min to an hour

Easy breezy.
Delish!

Cranberry Chicken

4-5 skinless/boneless chick breasts
1 can cranberries
1 sm bottle Russian Dressing
1 package onion soup mix

Mix the cranberries, dressing, and soup mix together. Pour over top of chicken. Bake at 350 for about 45-50 mins (just as long as the chicken is done)

This is awesome cause even the teenagers of the house eat it.

I didn't know until recently that Michigan had an official state cookie. But, there is! (I didn't smoosch the cookies before baking-it did NOT affect its yumminess!)

Behold the recipe for "Michigan Treasure Cookie"

Michigan Treasure Cookie: the official state cookie of Michigan.

Recipe (makes about three dozen cookies)

- 1 ¾ cups of all purpose flour

- 1/3 cup unsweetened cocoa

- ½ teaspoon baking powder

- ½ teaspoon kosher salt

- 1 cup softened butter or margarine

- 1 cup granulated sugar

- ½ cup packed brown sugar

- 1 egg

- 1 teaspoon vanilla

- 1 ½ cups semi-sweet chocolate chunks

- 1 ½ cups dried cherries

- Additional granulated sugar

1. Preheat oven to 350° Fahrenheit

2. Combine flour, cocoa, baking powder, and salt in a small bowl; set aside. Beat butter, 1 cup granulated sugar, and brown sugar in a large bowl at medium speed of electric mixer until light and fluffy (about two minutes). Beat in egg and vanilla until well blended. On low speed of mixer, gradually beat in 1/3 of flour mixture at a time, until all is used. Scrape sides of bowl between additions of flour mixture. Stir in chocolate chunks and cherries. Refrigerate covered dough for at least one hour.

3. Roll chilled dough into golf-ball-sized balls. Roll the balls in the additional granulated sugar. Space three inches apart on an ungreased cookie sheet. Gently press with bottom of glass to flatten. Return remaining dough to the refrigerator until ready to use.

4. Bake 13 to 15 minutes or until cookies are set. Cool cookies about five minutes on cookie sheets; transfer to wire racks. Cool completely.

The Pavlova is one of my favorite desserts, I haven't made it in a while but it's different and deliciousssssss

3 Egg whites
3 tablespoons cold water
1 Cup fine sugar
1 teaspoon Vinegar
1 teaspoon Vanilla Essence
3 teaspoons Cornflour

Beat egg whites until stiff, add cold water and beat again. Add sugar very gradually while still beating. Slow beater and add vinegar, vanilla and cornflour. Place on greased paper on greased tray and bake at 150 degrees © (300 F) for 45 minutes, then leave to cool in the oven.

Once cool, cover entire pavlova with whipped cream and top with kiwi fruit.

It does sound interesting (*already planning on adding cinnamon and chili pepper* ).



Spoken like a true Medici. Oh no, now everybody knows our family name. VENDETTA, VENDETTA.






When any of her babies are gone Mom gets upset, I can imagine what your parents feel like when you're away.

Pop Tarts (or other toaster style pastry)

Open box.
Remove one foil package from box.
Remove pastries from foil package.
Place pastries in toaster.
Set toaster on light setting.
Aww, forget it, too much work. Eat pastries untoasted!

A man after my own heart, all you need now is milk served in a decorative carton.

Okay, although my first thought after laughing was:

how pathetic!!!



I must confess:



I have eaten Ritz crackers for dinner....oh yes and for breakfast too.
Anytime.
Ha!
That and Jiffy Pop...that is more work though...especially drowning it in butter....
oh but the stomach ache the next morning...ooooouuu

Don't get me wrong. I actually like to cook. But not for one. I don't see the sense of all that work for only myself. I've had crackers and cheese, popcorn, and simple sandwiches for dinner very often. My attitude quickly changes, though, when I'm with my family.

I feel the same way. I'm usually the whatever's around type guy but if others are involved I go all out.

Mmmm. Pavlova. I mix a bit of Cointreau or Grand Marnier into the whipped cream and use mandarin oranges as well as kiwi. Deleeshus!

These are my favourite recipes.

this is a favorite that I make every Thanksgiving and Christmas and will be making next week for our luncheon at work...

Pumpkin Cookies with Penuche Frosting

1 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped walnuts

3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar


DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.

In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

For bachelors/bachelorettes:

Extremely Quickie Pizzas

Prep time 5-10 min.
Broil or bake for 5 min.

Take pitas
Add veggies you like
Grate mozzerella and/or other cheeses
Slice and add pepperoni on top of cheese (if you like pepperoni)

Fling into pre-warmed oven.

Eat.

Faster still, go get falafel with extra hot sauce.

Thanks brother.... wanna piece of cake???????

But...what do I add first? Milk, or the cereal?

Now you're talkin'!!!

Okee.. so tried the pavlova tonite (not this exact recipe but one similar).. the chef said that having eggs at room temp is the secret to this recipe.. But mine didn't get stiff like the recipe called for.. it was only about 1/2 inch tall.. doesn't look ANYTHING like what the picture above is.. any ideas kids?? I only have an electric hand mixer.. I want to master this recipe.. please teach this little grasshopper!!!

Did you whip the egg whites until they formed soft peaks before adding the sugar a little at a time?

This is my all time favorite recipe:

Step 1. Give husband some booty.
Step 2. Tell husband where I want to go for dinner.

Although I thought it was the other way around.

*goes back to read the instructions*

I thought I did.. perhaps my perceptions of soft peaks is different.. *sigh.. so frustrating.. I remember my mother saying she never could make meringue and last night I thought her curse was coming right back to haunt me!! tee hee..

Soft peaks is when you pull out the mixer and the meringue forms a kind of snowman effect, with the top of the meringue falling over but maintaining a mound. (Remaining standing up pointy would be stiff peaks.) Another thing to look for if your meringues don't come out is if you get some yolk in them when separating the eggs. Any bit of yolk will prevent a meringue from forming. Good luck with take two!

Ahhhh well that might be the kicker..

Okay, so i have NO clue what soft peaks is I did have a bit of yolk in it.. that's probably what happened then.. a combo of me not knowing how to bake, and my inability to separate an egg!!

Humidity also plays a factor when making meringues.

Okay..okay...I'll let you all in on the secret!

1) chill your beaters and bowl - which must be glass or metal bowl - do NOT use a plastic bowl...it's greasy...you'll never get the grease off a plastic bowl!
2) your eggs will increase in volume if you leave them out of the fridge for 30 min. before beating
3) Never, NEVER get yolk in the eggwhites. Crack each egg in a seperate small bowl before adding to the bigger bowl. If you have some yolk in one cracked egg (in the small bowl) put it away, and use later. Crack a new egg.
4) Egg whites contain water, so you need a stabilizer with them. Acid. So...put a pinch of cream of tartar in the whites. If you don't have this, or can't find it, a sprinkle of lemon juice will work as will a little vinegar.
5) Start mixing slowly and then speed up mixer when the foam develops. Slowly incorporate sugar at this point. One or two tablespoons at a time.

Hope this helps!

Carla

EXCELLENT tips Carla! Not using a plastic bowl is key. I never use cream of tartar but it is definitely recommended when there's high humidity or runny whites. Funny how you take knowing things for granted until you start analysing where it all went wrong.

Good tips Carla

Homemade Macaroni and cheese (a sure fire hit for about 40 years..my Mom started making this when my parents were first married)

3 cups elbow (or other) macaroni...cooked and set aside (= about 6 cups)
2-3 cups shredded cheddar cheese (I use medium, any type is fine) - save time and buy already shredded from grocery store

2 tbsp butter - melt gently in a small saucepan - low temp for now
2 tbsp flour - stir into melted butter

Whisk in 1½c milk (I use skim, any is fine) a little at a time into the butter/flour mixture

Turn up heat slightly (Med-Low) and stir occasionally until the sauce thickens. This is a White sauce so don't let it boil or forget to stir, it will thicken on you quickly and then stick to the bottom if you don't pay attention Remove from heat if ready...can always add a drizzle of milk to thin later.

In a 3 qt Corning Ware casserole or 9x13 glass baking pan...layer ½ macaaroni, then cheese, then drizzle sauce evenly. repeat with another layer.

Bake at 375 for 30 mins


I add diced, cooked ham in each layer or cut up hotdogs...yum yum. I have been known to vary the amount of cheese and sauce....

Once you've made this once, you won't want anything else and it takes about 25 minutes to make in total. Do the pasta while you're making the sauce and VOILA!

NICE one, Udella! I looooooove homemade mac and cheese. I'm going to try this recipe. But I'm going to substitute sharp cheddar..... I like the extra kick.

Cool - it's a hit every time. You can make it the night before and leave unbaked & covered in the fridge to put in a cold oven when you get home too.

leftovers....if there are any, are great too!

Sounds about right.

[quote name='Udella&Wiz' date='Dec 18 2007, 08:05 AM' post='1428404']


Homemade Macaroni and cheese

Mmmmmmmmmmmmm sounds wonderful! I'm going to try it. Good comfort food!

Here's one of mine.

Spinach Rolls

1 package puff pastry
1 box of frozen spinach (leaves or chopped) thawed
1 cup shredded Swiss cheese
1/2 cup crumbled Feta cheese
1/4 cup Parmesean cheese
dash of olive oil
dash of salt and pepper

Preheat oven to 400 degrees.
Take pastry out of box and wrappings and put on baking sheet to thaw about 40 minutes.
Mix thawed spinach, cheeses and oil.
When pastry is thawed, put spinach mixture along middle of one sheet of pastry in a line. Do the same for the other sheet. You should use all the spinach this way.
Roll and tuck in sides.
Place seam side down on baking sheet. Make slashes on top of pastry (about 3 or 4)
Bake for about 30 min. (however watch, sometimes it seems to be 40 min.) until brown and bubbly.
They puff up nice and brown and flaky!

Gene and I split one with homemade soup for suppers. Often I send the other half with him to work for lunch.

You can also put them together, don't do the slash thingy, and instead slice them into one inch slices, and place cut side down on baking sheet, bake as above, but not as long. They are excellent appetizers!

Carla

I've found a bit of gruyere cheese, with the sharp cheddar, is very tasty in mac-n-cheese.

I have made about 100 of these, maybe a few less. When I lived in NZ I bought them. They stand about 12 inches high and they are perfect. So when I moved back to Canada I wanted to perfect these puppies. I did many many many trials, I tried cream of tartar, some other stabilizer (which helped somewhat), but altitude, humidity all play a roll and vinegar should stabilize it anyway.

For that one in the picture I would say they used about 10 egg whites.

So if you can get it a few inches high - that is probably as good as it is going to get. The difference between this and meringue is that meringue is crispy in the middle and the pav isn't - it's marshmallowy - to achieve that you have to leave it in the oven until the oven is cool, otherwise it is kind of raw in the middle and that's just gross haha.

So try it with 10 egg whites and be sure to pile it high in the oven and now I want one.

Carla.. you are a life saver! I'm going to try again.. you've all given me hope that I can make this dish!! Yeah!! I was so dissapointed last night.. hubby was helping and I got frustrated with him.. and he took it all in stride.. he's about to go buy a $200 kitchen mixer so i can make this dish.. i was thinking the problem was with the hand mixer.. now i know it's with ME!!




Ahhh see... i didn't do that either.. leave it in the oven until the oven cools..

MAN this is like a secret society trying to learn to make this!!!

Excellent! Thank you.