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  • MollyTrolly
    Re: Take a recipe, give a recipe

    I made this Monday night and TheBoy and my very picky Girl both loved it. Its a bit modified from the original recipe I used to use.

    Beef & Broccoli (serves 4)

    olive oil
    1 1/2 - 2lbs round, strip or skirt steak (cut into strips)
    1 large onion chopped
    3 gloves garlic finely chopped
    1 can broccoli cheese soup
    2-3 cups broccoli floetes lightly chopped
    3 tbs soy sauce
    1/3 cup water
    Serve over white or brown rice

    heat olive oil in a very large saucepan
    add steak and brown until close to done
    drain some of the fat off
    add chopped onions and cook for 1-2 minutes
    Add garlic and cook an additional minute
    add soup, broccoli, soy sauce and water, cover and simmer about 5-10 minutes till sauce thickens to almost gravy consistancy

    Serve on top of brown or white rice.

    Leave a comment:

  • nbodyhome
    Re: Take a recipe, give a recipe

    A very easy fudge recipe (no candy thermometer needed). I sometimes now add a half a cup or so of cinnamon when I add the chocolate (you have to stir it well, or you get chunks of cinnamon in the fudge - which is okay with me anyway):

    3 1/3 cups sugar
    1 cup butter or margarine
    1 cup packed dark brown sugar
    1 (12 ounce) can evaporated milk
    32 large marshmallows, halved
    2 cups semi-sweet chocolate chips (12 ounces)
    2 (7 ounce) milk chocolate candy bars, broken (I use Hersheys)
    2 ounces semisweet baking chocolate, chopped
    1 teaspoon vanilla extract
    2 cups chopped pecans or walnuts

    1. In a large saucepan, combine first four ingredients.
    2. Cook and stir over medium heat until sugar is dissolved.
    3. Bring to a rapid boil; boil for 5 minutes, stirring constantly.
    4. Remove from the heat; stir in marshmallows until melted.
    5. Add chocolate bars and baking chocolate; stir until melted.
    6. Fold in vanilla and pecans; mix well.
    7. pour into a greased 15-inch x 10-inch x 1-inch baking pan.
    8. Chill until firm.
    9. Cut into squares.

    This makes 5 1/2 pounds of fudge very quickly.

    Leave a comment:

  • nbodyhome
    Re: Take a recipe, give a recipe

    Beef Goulash

    I found this on Recipezaar, it's very easy! I also put in some red wine, not as much sour cream.

    2 lbs round steaks, cut into 1/2 inch cubes
    1 cup chopped onions
    1 clove garlic
    1 tablespoon flour
    1 teaspoon salt
    1/2 teaspoon pepper
    1 tablespoon paprika
    1/4 teaspoon dried thyme
    1 bay leaf
    1 (12 ounce) can tomatoes
    1 cup sour cream (light sour cream is fine)
    1 package wide egg noodles

    1. Put steak cubes, onion, and garlic in crock-pot.
    2. Stir in flour and mix to coat steak cubes.
    3. Add all remaining ingredients except sour cream.
    4. Stir well.
    5. Cover and cook on low 7-10 hours.
    6. Add sour cream 30 minutes before serving.
    7. Cook noodles.
    8. Serve goulash on top of noodles.

    Leave a comment:

  • MsSarah
    @~:Recipe Thread:[email protected]

    I can't find the old recipe thread so I decided to start a new one...add some recipes and take some recipes (:

    Storyteller Corn Chowder - I got this recipe out of a Disneyland Cookbook
    4 ears fresh corn, unshucked
    2 slices bacon, diced
    1 T. diced onion
    1 t. chopped garlic
    1 Yukon Gold potato, peeled and diced
    4 c. chicken stock
    6 T. butter
    6 T. flour
    2 c. heavy cream
    1 c. pulled chicken meat
    2 slices bacon, for garnish
    Coarse salt and freshly ground black pepper, to taste
    Hot sauce, to taste
    2 t. chopped cilantro, for garnish
    • Preheat oven to 350.
    • To roast corn, put whole ears in their husks into preheated oven for 25 minutes. Cool briefly, then peel back husks and cut the kernels off the cobs; set aside.
    • Saute diced bacon. Drain all but 1 T. of the fat and add onion and garlic and saute until transparent but not brown. Add the roasted corn, potato and chicken stock. Bring to a simmer.
    • Meanwhile, in a separate saute pan, melt butter over medium heat. Add flour incorporating with a wire whip until the mixture is smooth. Cook 3 to 4 minutes stirring, until mixture begins to loosen slightly. Let cool.
    • Add the cooled butter/flour mixture to the simmering broth, mixing with a wire whisk.
    • Stir often to keep from sticking to the bottom of pan. Simmer 30 to 40 minutes.
    • Add the cream and pulled chicken meat and summer for another 10 minutes.
    • Meanwhile, cook the bacon for the garnish until crisp. Drain and chop into small pieces; set aside.
    • Add salt, pepper and hot sauce, to taste. Ladle into bowls and top with garnish of bacon and cilantro.

    Leave a comment:

  • dsnylndmom
    Re: Take a recipe, give a recipe

    I just made this tonight and it got rave reviews from both kids.

    Frozen Boneless skinless chicken breasts, seasoned to your liking(I used chili powder, cumin and paprika)
    1 can chicken broth
    1 can diced tomatoes, mine had green chilis in it also
    1 small can tomato sauce
    Bag southwestern frozen veggie mix(corn, black beans & peppers)

    I tossed all those in the crockpot and let it go for I'm thinking 4+ hours not exactly sure how long. Them I stirred it and added a couple of handfuls of 2% mexican blend cheese. I let it go awhile longer. I was going to serve it over rice but I ended up adding frozen jasmine rice(yes, from TJ's :lol: ) into the mixture. I topped each serving with crushed tortilla chips.

    I served it with a salad and TJ's cilantro salad dressing. Soooo good.

    Leave a comment:

  • MsSarah
    Re: Take a recipe, give a recipe

    PretzelSouls Tamale Dip
    This is a recipe I came up with about 10 years ago, it has been a favorite ever since.

    2 packages XLNT Tamales (crumbled)
    Salsa 8-12oz jar
    1 1/2 cup grated Mexican Cheese (I get this at costco)

    Heat in crock pot and stir, it will soften as it warms up.

    Leave a comment:

  • PrincessY
    Slow cooker recipe

    Here's a Crock Pot recipe that DH loved and it is super simple.

    Creamy Chicken and Vegetables

    4 large boneless, skinless chicken breast halves
    1 (10 oz) can cream of chicken soup
    1 (16 oz) package frozen peas and carrots thawed (I used a bag that had peas, carrots, green beans, and corn)
    1 medium onion, sliced
    1 (12 oz) jar chicken gravy
    1. Cut chicken in thin slices. Spray 6-qt. slow cooker with vegetable cooking spray.
    2. Pour soup and 1/2 cup water into slow cooker, mix and add chicken slices and onion.
    3. Sprinkle salt and pepper to taste over chicken and soup mixture. (I also added a little dried thyme). Cover and cook on LOW for 4-5 hours.
    4. Add peas, carrots and chicken gravy (and another 1/2 cup water if necessary). Increase heat to HIGH and cook for about 1 more hour or until veggies are tender.
    5. Serve over biscuits.

    Leave a comment:

  • MsSarah
    Re: Take a recipe, give a recipe

    Thanks for the recipes I'll put a couple up in the future.

    Leave a comment:

  • dsnylndmom
    Re: Take a recipe, give a recipe

    Mmmm my oldest would LOVE that pumpkin cheesecake!

    Leave a comment:

  • knittingknerd
    Re: Is there a recipe thread around here?

    I make an awesome "Tex-ish Chicken Parm." I also call it Chicken Ghetto because I felt totally.... who doesn't have tomato sauce in their pantry? I also do great great sweet potato-curry latkes. I will post the recipe here when I wake up more... woke up at 3 am and had puppy stuff all day.

    Leave a comment:

  • PrincessY
    Re: Is there a recipe thread around here?

    I LOVE pumpkin cheesecake!!

    Leave a comment:

  • hebessica
    Re: Is there a recipe thread around here?

    The Cheesecake Factory Pumpkin Cheesecake
    1 1/2 cups graham cracker crumbs
    5 tablespoons butter, melted
    1 cup sugar, plus 1 tablespoon sugar
    3 (8 ounce) packages cream cheese
    1 teaspoon vanilla
    1 cup canned pumpkin
    3 eggs
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/4 teaspoon allspice
    whipped cream
    1. Preheat oven to 350 degrees F.
    2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
    3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
    4. Keep it crumbly.
    5. Put foil partway up the outside part of an 8-inch springform pan.
    6. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
    7. You don't want the crust to form all of the way up the back of each slice of cheesecake.
    8. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
    9. In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
    10. Mix with an electric mixer until smooth.
    11. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
    12. Pour the filling into the pan.
    13. Bake for 60-70 minutes.
    14. The top will turn a bit darker at this point.
    15. Remove from the oven and allow the cheesecake to cool.
    16. When the cheesecake has come to room temperature, put it into the refrigerator.
    17. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
    18. Serve with a generous portion of whipped cream on top.
    Nothing says fall like cheesecake! Boy is this yummy!

    Leave a comment:

  • Hakuna Makarla
    Re: Is there a recipe thread around here?

    welcome !! I know we do have one, but I am the only vegan I think :lol: I love your recipes, maybe I can veganise it!!

    I just got done making pastys for dinner ( vegan, yummmmm !!

    Leave a comment:

  • TikiRoomLiz
    Re: Is there a recipe thread around here?

    So yummy! Thanks for sharing these recipes with us!

    Leave a comment:

  • PrincessY
    Re: Is there a recipe thread around here?

    I was just going to say about the Gold Club and its lack of activity. Maybe it needs to stay in the general population because I'd love some new recipes! Thanks Retrocool! Definitely going to try the spaghetti (maybe tonight!)

    Leave a comment:

  • wolfy
    Re: Is there a recipe thread around here?

    We have a receipe exchange club in Gold....not posted in much, but you could start there.

    Leave a comment:

  • Retrocool
    Take a recipe, give a recipe

    Sorry if this is duplicating the regular recipe thread, but I searched and couldn't find one.

    There should be a thread where everyone shares recipes of all kinds, for everyone to benefit from.

    I'll start with a few.

    Vegetable Rigatoni

    4-6 servings
    time to make 40 min
    20 min prep

    2 medium red onions, halved and sliced
    2 red peppers (or yellow or green)
    1 medium zucchini or yellow squash, halved and sliced
    4 1/2 ounces whole wheat rigatoni (weight before cooking)
    2 cups sliced mushrooms
    1 1/2 teaspoons chicken bouillon (use vegetarian)
    1/2 teaspoon paprika
    1 1/2 ounces part-skim mozzarella cheese, shredded

    1. In 11" x 7" baking dish, combine onions, peppers, zucchini and 2 tbsp water.
    2. Microwave, covered on High 4 to 5 minutes, stirring halfway through cooking.
    3. Add cooked rigatoni and mushrooms.
    4. Toss to combine with vegetables.
    5. Sprinkle with bouillon and paprika.
    6. Microwave, covered, on High 2 to 3 minutes until vegetables are tender.
    7. Sprinkle with cheese.
    8. Microwave, uncovered, on High 2 to 3 minutes until cheese melts.
    9. For Vegetarian only use a Vegetarian Chicken flavored bouillon or you will have to sub a Vegetable bouillon.

    Tropical Fruit Pudding Pie

    8 servings
    time to make 29 min
    25 min prep

    1 prepared graham cracker crust
    1 (4 5/8 ounce) package vanilla pudding mix, cook-and-serve, prepared, according to package
    6 ounces custard-style vanilla yogurt
    2 bananas, sliced and dipped in
    lemon juice
    2 kiwi fruits, sliced
    1 cup strawberries, halved
    2 tablespoons apricot preserves, melted

    1. Stir yogurt into pudding. Pour into pie crust.
    2. Chill 2 hours.
    3. Arrange banana slices around the outer edge of the pie, then the kiwis, then the strawberries.
    4. Brush evenly with preserves.
    5. Chill pie another 2 hours.

    Island Lime-Coconut Muffins

    6 servings
    6 Muffins
    time to make 35 min
    10 min prep

    2 cups all-purpose flour
    1 1/4 cups sugar
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/3 cup milk
    2 large eggs, lightly beaten
    1/4 cup vegetable oil
    1/2 cup key lime juice
    1-1 1/2 cup sweetened flaked coconut

    1. Combine flour, sugar, baking powder and salt in mixing bowl.
    2. In a separate bowl, combine milk, eggs, oil and Key Lime Juice.
    3. Stir liquid ingredients into dry ingredients just until all are moist, do not overmix.
    4. Spray Large muffin tins lightly with cooking oil.
    5. Layer batter and coconut by filling tins 1/2 full with batter, then 1 tablespoon of coconut, then fill to about 1/4 inch from top with batter and top with 1 tablespoon of coconut.
    6. Bake at 400 degrees for 25-28 minutes, until tops are brown and the coconut is toasty. Remove from oven and let cool for 5 minutes, run a knife around the muffins and place on serving dish or store in airtight container.

    Leave a comment:

  • desertdweller
    Re: Give a Recipe, Take a Recipe

    Monte Cristo Sandwich

    For all of you who are fans of this batter-dipped deep-fried sandwich from the Blue Bayou, I just came across this recipe which The Los Angeles Times printed in the 1981 edition of their Cookbook.

    6 slices cooked turkey
    6 slices Swiss cheese
    6 slices cooked ham
    12 slices white bread
    Oil for deep frying
    Powdered sugar

    Place 1 slice turkey on each of 6 slices bread, top turkey with a layer of cheese and a layer of ham. Top sandwiches with remaining slices of bread. Cut each sandwich into quarters, using wood picks to hold quarters together. Dip each sandwich quarter in Batter and fry in oil heated to 360 degrees until golden brown. Remove picks and sprinkle with powdered sugar. Serve with jelly, if desired.

    Makes 6.


    1 1/2 cups flour
    1 tablespoon baking powder
    1/4 teaspoon salt
    1 1/3 cups water
    1 egg

    Sift flour, baking powder, and salt. Add water to beaten egg and add to flour mixture. Mix well.

    Makes about 3 cups.

    Leave a comment:

  • Princess Buttercup
    Re: Give a Recipe, Take a Recipe

    Here is my fudge recipe:

    Over low heat melt 3 cups of chocolate chips and 1 can of sweetened condensed milk. Remove from heat,, stir in 1.5 teaspoons of vanilla and 1/2 to 1 cup chopped walnuts. Pour into buttered 8x9 inch pan. Refrigerate at least 2 hours. Cut VERY carefully into bite size pieces!!

    Leave a comment:

  • Groomer
    Re: Give a Recipe, Take a Recipe

    Candy Cane Fudge

    2 (10 ounce) packages vanilla baking chips
    1 (14 ounce) can sweetened condensed milk
    1/2 teaspoon peppermint extract
    1 1/2 c. crushed candy canes
    1 dash red or green food coloring

    1. Line an 8 inch square baking pan with aluminum foil,
    and grease the foil.

    2. Combine the vanilla chips and sweetened condensed
    milk in a saucepan over medium heat. Stir frequently
    until almost melted, remove from heat and continue
    to stir until smooth. When chips are completely melted,
    stir in the peppermint extract, food coloring, and candy

    3. Spread evenly in the bottom of the prepared pan. Chill
    for 2 hours, then cut into squares.

    This stuff is AWESOME made some the other day It's gone and the bf is hinting for more!

    Leave a comment:

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