You are Here: grep sailormoon * / Moon Kingdom /Other /Gourmet Greppies /Grep Soup
Grep Soup
file info for fileID 2854 
Grep Soup
Topic Owner: Cloudburst
Topic: Many people like to cook, fewer are actually good at it though...

Regardless of your culinary prowess, use this topic to share your favorite recipes with the other members of the site or recount a humorous anecdote where you blew up the kitchen.

For the sake of keeping things separate and organized (yea, I'm anal like that XD), let's go ahead and try to do a separate post for each recipe. If you have more than 1 at a time you want to share, I don't mind a double or triple post. Whatever. As long as there are recipes involved, it won't be a big deal.

All other normal forum rules apply. Mainly, just play nice and have fun!
Maximum Posts: 60
Greatest Hits: Top 10 posts in this topic
Yesss, you make an excellent, tasty soup Dreamy. Yummilicious!

So yea, tonight I made the Hungarian-ish Mini Dumpling and Egg Noodle Soup I posted above. You all REALLY need to try that. It's soooo good. I usually end up making the chicken meatballs bigger than I want though. >_> Oh, and if you're like me and can't find smoked, sweet paprika, use regular paprika and cumin. That works just fine. I used about 2/3 tsp of paprika and 1/3 tsp of cumin. Last time I just used the paprika, and I think it turned out better this time.

Oh, you may want to use 3 boxes (12 cups) of the chicken broth instead of the 8 cups the recipe calls for. That just doesn't make enough broth in my opinion to go with everything else in the soup. I like a decent amount of broth in my soup. *_*
signature image Hello, sweetie!
*double posts*


*cracks whip*

You people are slacking. Only 4 people aside from myself have answered the survey. -.-;


And vote. >_>

Share the food-love *_*
signature image Hello, sweetie!
*triple posts*


Do you all really want to see me beg? Because I will you know.

*has no shame*

signature image Hello, sweetie!
ok joshy...I'll try to remember to dig out my meatloaf recipe and post it later, ok?

  signature image
So here's something to laugh at.
My roommate made turkey over easter and used cherry cola as a glaze. However, he then used it again in the gravy. Needless to say, its currently drained down my sink.
I only post this because i am, as you all know, a master chef >.> and offered to help but he said that he's done it countless times and didn't need me nosing around in the kitchen. That'll teach him >D.
Oh and i made a ham glaze this Easter that i thought id share. I mix to taste so i dont know messurements but:
Mustard (i use dijon but yellow might be good too)
Lemon Juice
Brown sugar
salt and pepper
Pineapple Juice and Rings.

Mix in a bowl and score the top of your ham. rub the mixture into the cuts and drizzle the remaining juice all over your pig. Cook as normally. It gives it a more savory and tangy bite. Everyone seemed to like it, but im curious about changing the pineapple and lemon to something like apples or pears. *shrugs* Ideas?
signature image
One at a time people!
I keep meaning to come in here and post a couple recipes, but I've been busy. or lazy. :D I made a chicken craisin salad for easter that is yummy (I need to figure out where I put that recipe though x_x) and right now I'm making an italian herb bread in the bread machine. *_* ooh, I should also dig out my recipe for this cheese dip stuff that's kinda sorta like bar scheeze if you've ever had that (I didn't know that was a michigan thing until after I looked it up! bar scheeze might be a regional thing. @_@).
I'm loving myself sick at the moment, and I'm making you sick too. ;D
nabbed from the win schulers website (because I want to try it! it sounds so good and I know I'll forget it otherwise) -

Macaroni and Cheese

6 Tbsp. butter or margarine
1/2 of a 1 lb. box elbow macaroni (2 cups uncooked)
5 Tbsp. flour
3 cups milk
Pepper to taste
16 oz. Win Schuler's Sharp or Original Cheese Spread
Divided 1/2 cup plain breadcrumbs or crushed buttery crackers

Preheat oven to 350F. Put a 2-quart baking dish with 1 Tbsp. of the butter in the oven to melt. Remove and set aside. Cook the macaroni per package instructions and drain. Melt the remaining 5 Tbsp. butter in a large saucepan. Add the flour, stirring until blended. Using a whisk, add the milk until it becomes a little thick, stirring constantly. Remove from heat. Add pepper and 14 oz of the Win Schuler's Cheese Spread and stir. Add the macaroni to the cheese mixture and stir until blended. Pour into the 2-quart dish. In a separate bowl blend the breadcrumbs and remaining 2 oz of Win Schuler's Cheese Spread. Sprinkle evenly over the macaroni mixture. Bake for 20 - 25 minutes. Serves 4 - 6.

For a zestier mac and cheese, substitute Win Schuler's Fiesta Cheese Spread.
I'm loving myself sick at the moment, and I'm making you sick too. ;D
Yes, you must all dig up your recipes! *_*

Try to find that meatloaf recipe, Lisa. I've been wanting to bake one for a couple weeks, and I finally got the stuff to make one the other day. I'd like to see what other people do to theirs and see how it sounds.

Chris: The cherry cola glaze actually doesn't sound too bad in and of itself. Mom used to always make a ham glaze with regular coke, brown sugar, and pineapple juice that always turned out heavenly. *drool*

Cheese! Yes, post cheese recipes, JBeth! Behold the power of cheese! Cheese rocks! We need cheese! I've still never heard of Win Schuler's before though. @_@ Is it similar to like a Cheez Whiz thing?
signature image Hello, sweetie!
Hmm... I'll have to dig up my dad's meatloaf recipe too. I haven't made it in ages, and now I'm craving it. :)
Who wants to play Spin the Venus?! signature image

I couldn't find my recipe, but I never use it anyway, so let's see if I can remember what all goes in this. ;)

2lbs ground beef (I use half chuck/half sirloin)
1 slice white bread
1 egg
grill seasoning (generous amount)
1 sm can tomato sauce
onion (very finely diced - however much you want)
bell pepper (if you like it)

Soak the bread in the milk (barely covered) until it's very soft, then mash well with a fork

Mix the ground beef with all the other ingredients. Form into a loaf on a foil covered sheet pan.

Bake at 350 for about an hour.

This is an eyeball recipe for me, so I don't have exact measurements. Once it's out of the oven (or in the last 10 minutes or so) you can put ketchup over the top. I hate ketchup, so I don't do this, but I know a lot of people like it on meatloaf. :D
  signature image
Posted this in central, too, but it's probably a little more appropriate in here. It's food related! XD

I've been on a bit of a fancy cake kick. Did a Pikachu cake for a friend's birthday last year, and just yesterday I did an ebola cake for another friend. (It's based on the giant microbe plushes that you see sold on Think Geek and at cons.) We're going to do puyo cupcakes for our birthday later this year. XD (Yes, the boy and I share a birthday. @_@ Two years apart, but still creepy, no?)
woo beverage recipe!!

1 bottle starbucks frappuccino (any size, any flavor)
kahlua to taste

pour kahlua into frappuccino bottle, shake.


it's good.
signature image
don't worry, it's all confidential
Mmmmm, Lisa's meatloaf sounds good. *_* I don't care for catsup on my meatloaf either. If I put anything on it, it's usually A-1 steak sauce. I'll probably end up making mine tomorrow after work I think. Assuming I get home, and I'm not totally drained. I also usually like to put some bacon slices over the top of it before it bakes. Makes it even better!

Claire: I'll see what we can come up with for a repository of cookbooks to share with each other; that probably would be a good addition to the directory. ;D

RanKotobuki: I've never had the opportunity to work with a convection oven or microwave yet, but I hear they do a really good job!

Laura: The Pikachu cake is adorable; the ebola cake just scares me. Like seriously scares me. We're talking pee-your-pants scared. Sleep-with-the-lights-on scared even. @_@

WOOO! Liquor recipes from lbeth! Frappuccino = good. Kahlua = good. Frappuccino + kahlua = w00t! *_*

Jessssss! Welcome to our topic! I will have to try your wings soon. They look wonderful. *_*
signature image Hello, sweetie!
Aww, the ebola cake wasn't that scary, Josh! It was tasty, too. :) I'm making a tarepanda cake next week for yet another birthday. (April/May and November seem to be very popular. @_@ November has 4 of us at once! >.>)

And yeah, Jess, those wings sound really yummy. Can I do that with any cut of chicken? I have some in the freezer, but don't want to trudge to the store just to get wings. ^^; (I surprisingly have everything else on the list!)
Ok people, back in the swing of things, here's the lemon-pepper tilapia & rice I like to make.

Lemon-Pepper Tilapia
1 lemon
4 tbsp butter or margarine, melted
1 tbsp fresh parsley, chopped
3/4 tsp salt
1/8 tsp black pepper
1/4 cup green onions, chopped, with tops
4 tilapia fillets

Preheat oven to 400 degrees. Zest lemon and squeeze 1 tablespoon of juice. In a small bowl, combine the lemon zest and juice with the melted butter, parsley, salt, pepper, and green onions.

Butter a 12x8-inch baking dish. Place fillets in baking dish, folding thinner ends under as necessary. Top fillets with the butter mixture. Bake fillets for 15 minutes or until fish flakes easily with a fork.

Lemon-Pepper Rice
White rice
Chicken stock/broth
Black pepper
Fresh ginger
1 lemon
Vegetable oil (optional)

The accompanying rice dish isn't as precise as the tilapia recipe, because I usually just eyeball the ingredients for this one. I also use a rice cooker for this, but if you don't have it, just cook it in a pan on the stove. If you're using a rice cooker, like me, use the correct ratio of rice and chicken stock in place of water, following the guidelines for the rice cooker. (Chicken stock gives the rice MUCH better flavor!) Juice the lemon, and zest it, then add that to the rice and stock. Add 1/8 to 1/4 tsp black pepper, depending on how much you like and how much you're making. Peel a 1-inch piece of fresh ginger, then grate it into the rice. Follow the directions on the cooker -- I usually add a tsp or so of vegetable oil to keep the rice from sticking to the bottom of the cooker too. If you're cooking the rice on the stove, follow the directions on the rice package.

Yea, good stuff! *_*
signature image Hello, sweetie!
*double posts*

Okay, since today is officially Derby Day, I thought I'd post a Derby Pie recipe. So far nothing I've made is exactly like the official Derby Pies made by Kern's Kitchen, but this is pretty close. The bourbon whipped cream topping is super good though. *_*

Derby Pie
3 eggs, lightly beaten
1 cup light corn syrup
1/2 cup brown sugar, packed
1 cup chopped pecans
1/4 tsp salt
1/2 tsp vanilla
6 oz. package semi-sweet chocolate chips
9 inch deep dish pie shell, unbaked

Preheat oven to 450 degrees. Mix all ingredients, and pour into pie shell. Bake for 10 minutes, then reduce heat to 350 degrees and continue baking for 35 minutes more. Top with bourbon whipped cream.

Bourbon Whipped Cream
1 cup chilled whipping cream
2 tbsp brown sugar
1/2 tsp vanilla
1 tsp good bourbon

For best results, chill bowl and beaters. Beat cream until thickened; add sugar and flavoring, then beat until soft peaks form. Cover and refrigerate until ready to use.

And while we're on the topic of Derby and Derby food, we can't forget the official drink: the mint julep!

Mint Julep
2 cups sugar
2 cups water
Sprigs of fresh mint
Crushed ice
Whiskey or bourbon

Make a simple syrup by boiling sugar and water together for five minutes. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight. When you're ready to make the drinks, put crushed ice in a cup, and add 2 oz of whiskey or bourbon for every 1 tbsp of the mint syrup. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint.
signature image Hello, sweetie!
I was at the grocery store today and I was, "What could I do for dinner with this chicken and rice that would be different?" So I ended up creating this Orange-Ginger Chicken recipe as I wandered through the grocery store.

Crock-Pot Orange-Ginger Chicken: Take 1
1 package of boneless, skinless chicken breasts
juice and zest of 1 ripe orange
~1/2 Tbsp fresh ginger, grated
1/2 can of chicken broth
~2 Tbsp honey
1-2 Tbsp olive oil
dash of allspice

Place chicken breasts in Crock-Pot/slow cooker. Whisk together other ingredients and pour over chicken breasts. Cook until done. (We did about an hour and a half on high, and then we'll give it another 4 hours or so on low until we're ready to eat.)

Serve with rice and a vegetable and such.

(Oh! I could have put pineapple in it. I'll have to try that next time!)

I'll let you all know how it turns out. XD
Not enough music and too much math,
on a long circuitous path, just along for the ride
signature image
After much bugging, my mom finally sent me her recipe for turkey crepes. Mmmm, so good. Here's the email:

I use food processor for this recipe--can't see how it could be easily done w/o it!


In food processor combine & process until smooth:

1 egg
1 cup milk
1 T melted butter (cooled)
1 cup sifted flour

Pour into another container & refrigerate while making filling ingredients. Unnecessary to clean food processor bowl!


In food processor combine & process:

1 or more cups of cooked turkey or chicken
1 package frozen spinach thawed & thoroughly drained of liquid
1/2 can cream of chicken soup
1/4 cup bread or cracker crums
1/4 cup parmesan cheese
1/4 cup chopped onion

(These quantities aren't critical--I typically double most of them)

Prepare crepes:

My technique: Melt a small quanitity of butter in crepe pan & swirl to fully cover bottom. Heat pan to medium high. Pour about 1/4 cup of batter into pan & tilt rapidly to spread. Cook for several minutes on just one side. Slide spatula under & remove to counter for filling. (Outside will be slightly browned, inside isn't cooked.) Pour next crepe in pan. While that is cooking fill crepe, rolling up & putting in lightly buttered pan seam-side down. Continue process.


Combine remaining 1/2 cup of cream of chicken soup with equal amount of milk. (Whole milk works better here!) Pour over crepes in pan. Add toasted almonds. Bake in 350 oven for 30 minutes.
yesterday I made a pound cake to take over to my mom's for dessert. the recipe is from a 1948 edition of fanny farmer's cook book.

Grandmother's Pound Cake
1 cup butter
1 2/3 cups sugar
5 eggs
2 cups flour

Work butter until creamy, beat in sugar and eggs, one at a time. When creamy, fold in flour with spoon. If desired, add 1 tablespoon caraway seeds with flour. Bake in buttered and floured bread tin 1 1/2 hours in slow oven (300F). Excellent for electric beater.

the cake is very dense and is awesome with mashed up berries. I did have to bake it longer than the hour and a half yesterday, I'm not sure if it was the glass pan I used or what, and it ended up being closer to 2 hours. x_x oh well, it was still good and I made it to my mom's in time for dinner still. XD

there's a pound cake recipe in the book that calls for a pound of flour, a pound of sugar and a pound of butter (a real pound cake *_*) that I want to try one of these days.

ooh, I just found another cake recipe in the book that I like. I shall have to post that now too. *_*
I'm loving myself sick at the moment, and I'm making you sick too. ;D
Lightning Cake

1 egg
1/2 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
3 tablespoons melted butter
1/4 teaspoon lemon extract
1/2 teaspoon vanilla

Beat egg and add sugar while beating. Add flour sifted with baking powder and salt. Then add milk, melted butter, and flavoring. Bake 25 minutes in 2 buttered 7-inch layer cake pans or in pan 7x10 inches in moderate oven (350F). Put together with any desired filling and frost as desired.
-Apple cake. Pour batter into pan. Cover with thick layer of very thinly sliced tart apples. Sprinkle with half white and half brown sugar. Sprinkle with cinnamon, if liked. If desired, scatter a few walnut meats over top or thin slices of mild cheese.
-Blueberry cake. Pour batter into pan. Cover with blueberries. Sprinkle with sugar and, sparingly, with cinnamon, if liked.

those are odd pan sizes and I forget which pan I used to bake it in before (it's been quite a while since I've made it). I think I might have just put it in my 9x9 inch casserole dish and baked it for longer than it said.
I'm loving myself sick at the moment, and I'm making you sick too. ;D
New survey up. Because I'm bored at work. And stuff. >_>

I need to get caught up on the recipe archiving this weekend too. Not that the topic is scrolling them off at an alarming rate or anything, but yeah, I still need to. @_@
signature image Hello, sweetie!
The peach crumble looks really good, but I'm not too big on fresh peaches, so I'd probably use something else: pears, apples, cherries, or maybe even some blueberries.

The fajitas look good too. *_*
signature image Hello, sweetie!
Okay, Bonnie at work brought in a cake and here's what the recipe is:

Cherry-Pineapple Dump Cake

1 can crushed pineapple (8 oz?)
1 can cherry pie filling (8 oz?)
1 box yellow cake mix (or whatever cake mix you like)
1 stick of butter/margarine
1 cup crushed pecans (or whatever nuts you want)
9x13 pan (is what Bonnie used)

Preheat oven to 350.
Grease your pan.
Pour crushed pineapple and cherries (including juice/syrup) into the bottom of the pan and spread evenly.
Pour the powdered cake mix evenly over the fruit.
Cut the stick of butter into small cubes, and spread them evenly over the cake mix.
Top with nuts.

Bake at 350 for 45 minutes or until brown.
SPUNES on my EYEZ! signature image
*dies* That sounds good, but I'd have to rename it. I'm not sure if I can bring myself to eat something called dump cake. >_>; How fitting that you (as URanus) posted the dump cake though. *snickers* XD

Ok slackers, beth revived our poor topic. Don't let it die a not-so-tragic death again. ;_;

Post! Now! *_*
signature image Hello, sweetie!
This is a recipe my grandma gave me and it's really, really good. It's a spice cake with caramel frosting that isn't too...well, know what I mean. The best part is she says she mixes it all in the pan! We're lazy in my family.

Crazy Spice Cake (no bowl!)

1 1/4 c flour
1 c packed brown sugar
1/4 c cornstarch
1 tsp each: baking soda, allspice, and cinnamon
1/2 tsp each: ground cloves and salt
1/3 c oil
1 tbs vinegar
1 c water
Caramel Frosting

In 8 or 9" square pan with fork mix well flour, sugar, cornstarch, baking soda, allspice, cinnamon, cloves, and salt. Add oil, vinegar, and water. Mix briskly with fork until thoroughly blended. Bake in pre-heated 350 degree oven for 30 minutes or until pick comes out clean.

Caramel Frosting
1/4 c butter or margarine
1/2 c packed brown sugar
2 tbs milk
3/4 c plus 3 tbs confectioners' sugar

In small saucepan melt butter; add brown sugar. Stir over low heat 2 minutes. Add milk; bring to boil. Remove from heat; cool. Slowly beat in confectioners' sugar until smooth and of spreading consistency.

Oh, cool! I noticed a corrected type on this recipe. My grandmother typed it up with a typewriter originally! Nifty!
I've heard about the pickles, but haven't tried them. not sure I want to, though, I can see my daughter eating them.

I don't really care for iced tea, but I do like iced tea and lemonade mixed. I think it was MG that told me that's called an Arnold Palmer. when I was down in Key West, I tried some key lime tea. it was ok, but since I was sharing with my husband I didn't add any sweetener. I think I'd have liked it a bit more if it had sugar in it.

my mom called me up friday and gave me a recipe that one of the managers at work gave her. it's called mexican cake and I just had to try it out today. it's pretty good, but then again, anything with pineapple is yum. :D

Mexican Cake


1 (20 oz.) can crushed pineapple, drained
2 c. flour
1 c. chopped nuts (optional)
2 tsp. baking soda
2 c. sugar
2 eggs


1 (8 oz.) pkg. cream cheese, softened
2 c. powdered sugar
1 stick margarine, softened
1 tsp. vanilla

Mix all cake ingredients together until moist and mixed well. Pour into greased 9x13 inch pan. Bake at 350 degrees for 45 minutes. Check cake after 25 minutes. Be careful not to overbake. Mix frosting ingredients together. Frost cake while still hot.

this is a recipe I found online somewhere (it's sunday and I'm feeling lazy and I didn't feel like typing it out >D). the recipe mom gave me just said to bake it for 35 minutes (not 45 and then check it after 25), but everything else is the same. :D
I'm loving myself sick at the moment, and I'm making you sick too. ;D
Ok people, let's revive this poor, dead topic. POST! POST I SAY!
signature image Hello, sweetie!
I was just thinking about this topic the other day. I wanted to share a couple of things I picked up while visiting my dad (but then got sidetracked >.>).

hoisin sauce + sweet baby ray's (that's a bbq sauce in case you don't know) + grilled chicken = so flipping good

dad also makes up this stuff they call buttlic oil. it's butter, olive oil, and a healthy dose of minced garlic. they use it to cook all sorts of things. I think barb added some to a box of rice mix one night. I used it in pizza crust instead of plain oil or butter. then, instead of greasing the pan with plain oil or butter, I smeared that stuff on again. then for kicks, I smeared some on top. it was the best freaking pizza crust I ever made.

I had the best toppings on that pizza too. after I smeared the buttlic oil on the crust, I sprinkled some italian herbs on it. after I baked it for 10 minutes, I put on pizza sauce, real bacon bits, some julienned ham, fresh mozzarella, goat cheese, and then fresh basil. oh, and some orange tomatoes from the garden. fresh tomatoes on pizza = win. XD
I'm loving myself sick at the moment, and I'm making you sick too. ;D
I think this topic is awesome, and some day i will get around to posting my experiments with dim sum. I saw some tasty stir fry recipes which i will have to try. here's a question: do you like the real stuff, or light stuff in recipes? I'm thinking oils, milk, eggs, soy sauce, etc etc. I realize that the common wisdom is use the real stuff otherwise the recipe will fail, but then, I'd rather know if any of you have experiences with it.

Also, does anyone listen to NPR's the splendid table, or watch good eats with alton brown?

omigosh, I am in love with alton brown and his science-cookery ways.

what is your recipe for pizza crust, sailorpluto? inquiring minds.
signature image omg
double you tea pants
when did this come back?
i can't remember my old username ~ fuzzy
ehhh, so I need to include a recipe for it to be okay to double post, ehhh?

come on, it's been almost a month. and I want to talk about hot pots :O

For the past two fridays i've gone to the chinese grocery store with my taiwanese friends and gotten taasty food, usually frozen or already prepared. But! I have decided to try preparing hot pot (huoguo: 火鍋) since we got a fondue pot from ikea on sale, and it seems to be all the rage? anyway, I was told that once the hotpot-ness is ready (seasoning packets ftw) and everything, you can just throw frozen dumplings and meat balls (fish, pork, etc) and then that's it.

whee, adventures in cooking. let's hope i don't burn the apartment down. -_-

anyone else do that thar hotpot thing?
signature image omg
double you tea pants
when did this come back?
i can't remember my old username ~ fuzzy
The Vietnamese use vinegar in a hotpot to cook thinly sliced raw beef and shrimp which is then plucked out put on a thin rice wrapper with lettuce, carrots, (name favorite veggie here) then rolled into spring rolls.
Usually you sit around a table with your family and do this and it is the BOMB! They do a similar thing with a small grill in the center of the table, everyone just sticks their raw meat on it at the same time and cooks it. So good.... :)..

There's even restaurants that serve 7 courses of beef and the two methods described above are 2 of the courses.

mmmm I love Viet food... could never be a vegetarian.
I solemnly swear I am up to no good.
signature image
I've never done the hotpot thing, but it sounds interesting; I certainly would like to try it sometime. I just need to find some place around here that does it I guess. Like   firebornx , I don't think I could ever be vegetarian, because I do like my meat. Over the last few years though, it seems I've been eating less and less beef and pork. My main meat staple seems to be chicken. Fish, beef, and pork probably only make up about 10% or my overall meat intake these days. I guess that's a good thing with red meat being worse for people, though I could probably stand to eat more fish and seafood. Speaking of meats and such, I tried something new last night, and it turned out quite well: turkey tacos!

Turkey Tacos
Flour or corn tortillas
1 lb lean ground turkey breast
1/2 medium red onion, diced
2 tsp canola oil
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground cinnamon

1/2 cup salsa
1/2 cup sour cream
4 oz shredded pepper jack cheese (or your favorite kind)
2 cups fresh baby spinach (or lettuce)
1 avocado, peeled and diced

If you use corn tortillas, bake them according to the instructions on the box. If you use flour tortillas, 15-20 seconds in the microwave should heat them sufficiently. Heat canola oil in nonstick saute pan over medium-high heat. Add onion and saute until translucent, about 1 minute. Add all the spices and stir to blend. Add turkey and stir, using a spoon to break up the turkey and blend with the onions and spices. Saute until fully cooked through and no pink color remains. If any fat has rendered, drain and discard. Transfer mixture to a serving bowl, and serve with your toppings.

I've never worked with ground turkey before, but I was really amazed at how lean it cooked up. There was NO fat in the skillet, even after adding the canola oil to saute the onions in. The cinnamon may sound like a weird spice to use in tacos, but it really works! *_*
signature image Hello, sweetie!
*pokes topic with a pointy stick*

Where did everyone go? We started out so good. I need more recipes to try. ;_;

Post! Post I say! XD
signature image Hello, sweetie!
Italian Chicken

Boneless chicken breasts (4 - 6) pounded thin
1 jar spaghetti sauce of your choice
(I use Gia Russa Hot Silician - nice and spicy)
Panko (or bread crumbs)
sliced mushrooms
smoked provolone, gruyere, and mozzerella (or whatever kind of cheese you prefer)

Preheat oven to 325 - 350

Pour enough sauce to just coat the bottom of a 9 x 11 casserole dish

Season chicken and dredge in panko
Brown on both sides in a small amount of olive oil
Transfer to casserole dish and pour in the remaining sauce

Cover with aluminum foil and bake for 25 - 30 minutes

While baking, grate your cheese (if needed)
Season mushrooms and saute in the pan where you browned the chicken (pour off all but a tablespoon or so of oil) I also add some butter to the mushrooms for flavor

After your chicken is done baking, put the cheese and mushrooms in the dish and return to the oven for 5 minutes or so - until the cheese is melted.

This can be served with pasta of any kind or just bread to sop up the sauce.

  signature image
I just tried a recipe that was in one of the Kraft Food & Family magazines (Fall 2007), and WOW! This recipe really rocked my socks off! (My roommate's too!)

Creamy Chicken & Cranberry-Pecan Wild Rice
Prep Time: 10 minutes
Total Time: 35 minutes

2 tbsp flour
1/2 tsp dried thyme
1/2 tsp black pepper
6 small boneless, skinless chicken breast halves
2 tbsp oil
1/2 cup dried cranberries
1/2 cup pecan pieces
6 green onions, sliced
1 package (6 oz) long grain & wild rice side dish
1 cup chicken broth
6 oz (3/4 package of 8 oz package) cream cheese, cubed

Mix flour, thyme, and pepper; cost chicken with flour mixture. Heat oil in large skillet over medium heat. Cook chicken 5-6 minutes on each side or until cooked through.

Stir cranberries, pecans, and 1/3 cup of the onions into the cooked rice. Remove chicken from skillet; reserve drippings. Add broth to skillet; stir to break up browned bits from the bottom of the skillet. Add cream cheese, and cook 2-3 minutes or until the cream cheese is melted and the sauce thickens, stirring constantly with a wire whisk.

Serve the chicken over rice, and spoon the sauce over the chicken. Sprinkle with the remaining green onions.

YUM-O! *_*
signature image Hello, sweetie!
From my mom. This is a favorite of my brother and me, and I'm making this along with apple pie this Thanksgiving.


1 baked pie shell, cooled (pastry or crumb)

Cream together:

1 cup (2 sticks) butter, softened
1 ½ cups sugar

Beat in:

2 oz. unsweetened chocolate, melted and cooled
½ t. vanilla

Beat in one at a time:

4 eggs (beat 5 minutes after each egg)

Pour into pie shell and freeze overnight. Keep in freezer between servings. Garnish it with some chocolate shavings or mini-chips, maybe some whipped cream.

Yeah, I know that sounds rich, but it is soooo yummy! *_* And really easy, too. XD
I know this is a double post, but the topic is kinda dead so I wanted to poke it a bit. I need new recipes to try out with my shiny new mixer! *_* (My parents got me a Kitchenaid for my birthday...well, for me and the boy as we share a birthday, but I do most of the cooking? But he benefits anyway as he gets to eat the results. Even if they don't come out right. XD)

To keep this on topic, here is the banana walnut bread I make to use up bananas I forget to eat:

Banana Walnut Bread

1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup (1 stick) butter, softened
1 cup sugar
1/2 teaspoon vanilla extract
2-3 bananas (if they're bigger, then 2 is ok)
1/2 cup toasted & chopped walnuts

Preheat oven to 350 degrees. Grease a bundt/loaf pan.

Sift together flour, salt and baking soda in small bowl. Beat eggs and vanilla together in a cup or bowl. Mash bananas with fork in yet another bowl.

Cream together butter and sugar. Gradually add egg mixture, then bananas. (Don't worry if it looks curdled, that's just the bananas. It's okay.) Fold in flour mixture, then nuts.

Bake 55 minutes, then cool in pan for 5 minutes. Turn out and let cool completely before wrapping.

It tastes best when warm with a little butter. We toast it if it's not just out of the oven. And the previous recipe? The frosting pie? So much easier if I had the mixer *before* I made it. (Had to use my little hand mixer and holding that thing for 20 minutes stinks. ;_; I got the stand mixer present maybe 2 hours later? :P It's not like I knew they were getting me one. ^^;)
I'm taking a Chinese cooking class. probably the strangest recipe that I've learned how to make is coca-cola chicken.

You boil, like, 40 chicken wings, skin and all, maybe stew, or braise is a better word, on the stove top of course because Chinese kitchens don't have ovens, along with some soy sauce, salt, sugar, chopped green onions, chopped garlic, hmm... what else... [Chinese cooking isn't very exact]... anyway, you boil it down and then you also have a sauce to pour over the rice. yesss.

so, there you have it. coca-cola chicken.
signature image omg
double you tea pants
when did this come back?
i can't remember my old username ~ fuzzy
So, I finally made my first basic Indian dish from scratch last week. It needed a little more salt, and I like it spicier, but I'll keep the recipe the same so you can adjust for seasonings as you wish. Much like what Fuzzy said just before me, Indian cooking isn't an exact science either, so the amount of spices that go into this dish can vary. Also, I don't think there's a real name for this dish the o_O

Indian-style Potatoes (for 4 people)

- 4 large (or 6 small) potatoes
- 1 medium (or 1/2 large) onion, diced
- 1 tomato, diced
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder (or 1 tsp fresh coriander leaves aka cilantro)
- 1/2 tsp red chili powder
- 1/4 tsp salt
- 1 cup of water
- oil to coat the bottom of a large pan

Take a large Ziploc bag (or a large plastic grocery bag with nothing printed on it) and poke a few holes in it. Rinse potatoes well, and place into bag. Place bag in microwave and heat on high for 5-8 minutes. The potatoes should remain firm, but have a slight give when pressed into.

In the meantime, coat the bottom of a large pan and let the oil warm on a medium setting. Saute your diced onion just until the onion becomes translucent. Add in the diced tomato, and saute for about two more minutes. Add in all the spices and the salt, and stir for another minute or so.

Take the potatoes out of the microwave - carefully, they're probably still hot! Peel and cube the potatoes (about 1 inch cubes), and add to the pan. Cook the potatoes until almost done, and then add half of the water. Stir and let thicken. Add in remaining water if you feel the sauce is too thick.

Cover the pan and let simmer for about 3 minutes or until the potatoes are cooked all the way through. Serve with rice and/or Indian flat breads.

My notes - watch your potatoes! I liked the taste of the dish, but the texture of the potatoes was a little too soft - I let them go a little longer in the microwave than the time mentioned in the above recipe. Also, I happened to use a red onion here, but it doesn't matter what kind of onions or potatoes you use. I'm thinking next time I'll add in some cauliflower florets in with the tomatoes next time I make this.
Oh my God, there's a bear in my oatmeal!
Holy hand grenades, Batman, we have posts! *_*

Hopefully this will spark a little more regular activity in here.

I'll post a couple recipes later or tomorrow... we just ate at Famous Dave's, and I am seriously ready to pop. x_x;
signature image Hello, sweetie!
I made this recipe last night and it was amazing. One of the people who ate it even called it "restaurant quality." The only change I made was substituting heavy cream for the light. It was due to a shopping error but it ended up being for the best as I feared it would have been too light.

Lifted from

BASIL CREAM SAUCE (light pesto)


* 2 cups fresh basil leaves
* 4 cloves garlic, minced
* 1/4 cup olive oil
* 2 ounces pine nuts
* 1/2 cup grated Parmesan cheese
* salt and pepper to taste
* 1 pint light cream


1. In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
2. Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.
I made hammy's basil sauce tonight. It's delicious.

I served it over angel hair pasta and added baby portabellas sauteed with garlic and black pepper in olive oil and butter.

Definitely restaurant quality. :D


Use the heavy cream. Anything less would be too light for this sauce.
  signature image
I have to try that sauce. I think I want to toss some risotto in it, and then maybe have a grilled fish to go with it - halibut? That sounds really good to me right now the ^^;

Also, I changed up my recipe a bit and made two other dishes with it. Yesterday, my focus was on cauliflower florets, so I used one whole cauliflower and two potatoes. I also added in a bit of tomato paste. It was all right, except that someone who will go unnamed decided boiling the heck out of the cauliflower was a brilliant idea...and we ended up with the perfect start to mashed cauliflower. At least the potatoes weren't soggy.

Tonight, I didn't add any tomatoes or tomato paste. One potato, and an entire Chinese eggplant. No boiling of anything beforehand. The eggplant was nice and soft, and the potatoes were on the firm side - but cooked! It was delicious. Next time I'll opt for less turmeric - it tends to be overpowering, and really we only need a pinch of it.
Oh my God, there's a bear in my oatmeal!
Wow, Hammy's sauce was really good. We tried it tonight, and I loved it. This is actually my first venture into the world of pesto, but I definitely think it's going to become a more common meal around here. *_*
signature image Hello, sweetie!
Liquored Up Apple Sorbet:


6 green apples
2 Lemons
1 cup apple flavored wine or Calvados (apple brandy)
2 cup water
1 cup sugar (less if you use a sweet wine)

Core the apples then throw them, skins and all, into a food processor so that they're minced to applesauce consistency. The skins add more texture, if you'd rather have more a smooth texture then skin them prior to grinding them to a pulp.
Squeeze the lemons into the apple pulp, if you're worried about seeds then use a screen.
Add the wine or Calvados, add more if you want some happy s'cream or less if you want to taste more apple and less alcohol. With the amount I put you'll just have a hint of the liquor.
Add the water.
Add the sugar.
Mix very well by hand or hand mixer until the sugar is completely dissolved and you're sure there are no pockets of lemon juice.

Toss mixture in an ice cream freezer / mixer if you have one or if you poor like meh then put it in a container and freeze it, stirring it every hour. Scraping the frozen parts off the edges and into the liquid parts in the center.
The s'cream freezer will yield a much smoother and lighter finished product.

Serve drizzled with caramel or crushed graham crackers or sprinkle with cinnamon-sugar and fill a glass with whatever liquor you used in it and you've got yourself a great dessert.
I solemnly swear I am up to no good.
signature image
Ok, so I guess I should attempt to revive our poor topic. Recently I've decided to try and eat a little healthier, and in the process, I've become a big fan of Ellie Krieger. For those who aren't familiar with her, she's a nutritionist and host of Healthy Appetite on Food Network. I ended up buying one of her cookbooks at Borders the other night, and I tried one of the recipes tonight for dinner. It turned out wonderful; it was a party in my mouth!

Jerk Chicken with Cool Pineapple Salsa

1 Tbsp Honey
1 Tbsp Lime Juice
1 Cup Finely Diced Pineapple
1/3 Cup English Cucumber, Seeded and Finely Diced
1 Tbsp Chopped Fresh Mint

4 Tbsp Olive Oil
4 Boneless, Skinless Chicken Breast Halves, pounded to 1/2 inch thickness
1 Cup Chopped Scallions
1/2 Scotch Bonnet or Habanero Pepper, seeded and finely minced
1 Clove Garlic, minced
1 Tsp Grated, Fresh Ginger
1 Tsp Ground Allspice
1 1/2 Tsp Fresh Thyme
1/2 Cup Low Sodium Chicken Broth
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Lime Juice

Whisk honey and lime juice in a small bowl. Combine the cucumber, pineapple, and mint in a medium bowl. Pour the whisked honey and lime juice over it, and toss to combine.

Heat 2 Tbsp olive oil in large skillet over medium-high heat. Add the chicken breasts and cook until browned and just cooked through, about 4 minutes per side. Remove the chicken from the skillet and set aside. Add the other 2 Tbsp of olive oil to the skillet. Stir in the scallions, pepper, garlic, ginger, thyme, and allspice; and cook over medium heat for about 30 seconds. Add the broth and soy sauce, and cook for about 3 minutes until the sauce has reduced by half. Stir in the lime juice, then return the chicken to the pan and cover it with the sauce. Serve the chicken topped with the sauce in the skillet and the pineapple salsa.

Calories: 235
Total Fat: 7 G
Mono: 4 G
Poly: 1 G
Sat: 1 G
Protein: 35 G
Carbs: 15 G
Fiber: 2 G
Chol: 82 MG
Sodium: 375 MG
signature image Hello, sweetie!
That jerk chicken sounds so freakin good at 1 in the morning *_*
make me some! I have no chicken in the fridge! ;_;
I solemnly swear I am up to no good.
signature image
Chicken Pesto Pizza

Hammy's Pesto Sauce (double for 2 pizzas)

2 cups fresh basil leaves
4 cloves garlic
2 oz pine nuts (the jar I buy at the store is a little less than that - it’s ok - I also slightly toast them for extra flavor)
1 cup grated parmesan cheese
olive oil
salt and pepper to taste

Put everything in the food processor except oil. Pulse until chopped fine. Slowly drizzle in olive oil until you get a soft paste consistency.

On a pre-baked pizza crust, smooth on a layer of pesto
Sprinkle on a thin layer of cheese (I use smoked mozzarella)
Add sliced, cooked chicken
Add veggies of your choice (I like crimini mushrooms)
Add second layer of cheese

Baked at 425 for 10 minutes, or until cheese is melted well and everything is hot.
  signature image
Mmm! That sounds really good Usa! I don't know what to call you. Sounds good though! I'll have to try it.
While reading some blogs, I found a really cute way to make twice baked potatoes. Instead of using russets, try new potatoes. Just rub the outsides with olive oil, bake at 400 for about 40 minutes, then slice each in half. I scooped out the insides and combined with a few tablespoons of butter, a couple heaping spoonfuls of sour cream, and some salt/pepper. Refilled, topped with cheddar, and baked at 375 for about ten minutes.

These are the perfect size for a meal! So cute!
I love twice baked potatoes. Thanks for the idea Hammy.
I solemnly swear I am up to no good.
signature image
Np fbx :) They also freeze really well. My freezer is now stocked with those things.

Oh, and thanks for the kudos *wink wink*
Tortellini with White Wine & Mushroom Sauce


all measurements are approximate. I kind of eyeball everything

1 package 3 cheese tortellini
1 package hot italian sausage
1 package dried porchini mushrooms
2 cups sliced cremini mushrooms
1/4 cup chopped green onion
1 clove chopped garlic
2 tbsp fresh thyme
2 tbsp butter
1 cup heavy cream
1 cup drinkable white wine

Soak dried porchinis in white wine - 30 minutes

Remove casings and brown italian sausage, chop coarsely
set aside on paper towels - reserve fat

Boil water for pasta

In the pan with the sausage drippings, add in butter
heat until bubbly and add in garlic
saute for a couple minutes
add creminis, green onions, and thyme
season to taste with salt and black pepper
saute for 5 or 6 minutes or until mushrooms are browned
add porchinis and wine
bring to a boil and reduce by half
add heavy cream
whisk until combined
add sausage back in

Pour sauce over cooked pasta

Top with shredded cheese (I use a 6 cheese blend)

Eat until you pop. ;)
  signature image
Turkey & Rice Stuffed Peppers:

4 Large Peppers (Green / Yellow / Red - whatever floats your boat)
1 Lb Ground Turkey Breast
1 Medium onion
2 Large cloves of minced garlic
1 normal-sized can tomato sauce
Worcestershire Sauce
Tobasco Sauce
Salt and Ground Black Pepper to taste
Instant rice (I prefer brown)
Chicken broth
Chili Powder
Olive oil
Shredded cheese - Colby Jack or a Mexican blend works well.

First off, know that I didn't measure half the stuff, I just eyeballed it. Turned out good though!

Preheat oven to 400F

Cut the tops off the peppers, and remove the seeds and white flesh from inside. Boil them in water only for about 4 - 5 minutes to soften them up. Set them aside to cool.

Chop the onions, and saute them with the minced garlic in olive oil for a couple minutes, then add the turkey. I only used 2 large cloves of garlic this time, but next time I plan on using about 4 since I love garlic.

While the turkey & onion mixture is cooking, prepare the rice according to the directions on the box, substituting the chicken stock for water. Once the rice is done, season with cumin and chili powder. (I made 2 servings of rice, and the pepper to filling mixture ratio worked out perfectly. I used 2 tsp each of the cumin and chili powder.)

When the turkey is almost browned and the onions are translucent, add salt, pepper, thyme, and sage. (Again, I didn't measure this part, I just eyeballed it based on sight and smell.)

Drain the turkey and mix it with the cooked rice. Add the can of tomato sauce and a splash each of Worcestershire sauce and Tobasco. Mix everything good so the sauce is evenly distributed. Spoon the mixture into the peppers, and place them in a square glass baking dish.

Bake at 400F for 20 minutes. Sprinkle shredded cheese on top for the last 5 minutes of baking.

Also next time I think I'm going to add some chopped fresh mushrooms to the mixture. Yummy!
signature image Hello, sweetie!
File Search
Recent Friends
The following users have been online in the last 10 minutes:
There have been 1 users in the last 10 minutes.