OK, my original cookbook thread doesn`t bump up, so what I`m going to start doing is going to that thread and copy and past all the recipes that are currently... Who's Online | Find Members | Private Messages
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YT Cookbook--Re-launch

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6 yrs ago, 4 mos ago - Monday 3/31/08 - 2:52:40 PM EST (GMT-5)
OK, my original cookbook thread doesn't bump up, so what I'm going to start doing is going to that thread and copy and past all the recipes that are currently there. I will make sure that I put who originally posted the recipes so that it doesn't look like I'm hogging all the credit!
6 yrs ago, 4 mos ago - Monday 3/31/08 - 2:53:22 PM EST (GMT-5)
This one was mine:

CHILI DIP (a real party pleaser!)

Preheat your oven to 350.

Ingredients:

2 8-oz pkgs. of creme cheese
1 cup of French onion dip
2 cans of Hormel no-bean chili (unless of course, you WANT the beans)
1 small can diced green chili peppers (no need to drain them)
3-4 cups shredded Mexican blend or just sharp cheddar cheese

Whip the creme cheese and onion dip together with an electric mixer and spread this into the bottom of a glass 9 X 13 pan. Mix the chili and the peppers together and pour this on top of the creme cheese mixture. Top with the shredded cheese. Bake for 20 minutes or until the edges bubble. Serve warm with tortilla chips. I guarantee it won't last long!
6 yrs ago, 4 mos ago - Monday 3/31/08 - 2:53:56 PM EST (GMT-5)
From mantramum:

Couscous Salad
1 12oz pkg plain Couscous (Fantastic brand preferably), prepared
6 green onions, chopped
2 medium tomatoes, seeded and diced
1 cucumber, chopped
1 can garbanzo beans/chick peas (rinsed & drained)

Mix all ingredients together and toss with the following dressing:

1/2 C olive oil
1/2 C lemon juice
2 cloves minced garlic
1 tsp Dijon mustard
freshly ground pepper
salt if desired

Serve chilled
6 yrs ago, 4 mos ago - Monday 3/31/08 - 2:54:41 PM EST (GMT-5)
From mantramum (I've made this. I love it!):

Breakfast Casserole

In a greased 9x13 pan layer in order:
8-10 slices firm bread, cubed.
1 lb. cooked sausage, crumbled (optional)---I use vegetarian Morningstar soy "sausage" replacement.

Mix and pour over:
6 beaten eggs
2 1/2 c. milk
1 t. dry mustard

Cover and refrigerate overnight (or at least 6-8 hours)

Mix together:
1 can cream of mushroom soup and 1/2 c. milk.
Mix and pour over casserole. Top with 2 c. grated cheddar cheese.

Bake covered for 300 for 1 hours 15 minutes, remove foil for the last 15-20 minutes.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 2:55:31 PM EST (GMT-5)
Mine:

CHICKEN AND RICE

Preheat your oven to 325F.

1 can each of creme of chicken, creme of mushroom, and creme of celery condensed soup (I use the 98% fat free stuff)
1 soup can full of low fat milk
1 and 1/4 cups UNCOOKED rice
3-4 large chicken pieces of your choice (preferably bonless chicken breasts, although my mom has used the ones with bones and I used six thighs instead)
1 packet of French onion soup mix

Grease a large casserole dish. Mix the soups, milk, and rice in a bowl. Pour into the casserole dish. Lay chicken pieces on top. Sprinkle the onion soup mix over top of everything. COVER THE DISH WITH FOIL!!!! You don't want to forget that (I did once). Bake at 325F for 90 minutes then turn the temp up to 350F and bake for another 30 minutes! Easy, huh?
6 yrs ago, 4 mos ago - Monday 3/31/08 - 2:57:18 PM EST (GMT-5)
From Razzed:

Spaghetti sauce:

Brown one pound of ground beef in a large pot.

Chop one large onion, two carrots, and three sticks of celery. Add this to the ground beef.

Add one large can of crushed tomatos and one can of tomato paste.

Add two cups of vegetable broth.

Throw in a pinch each of basil, oregano, salt, pepper, cayenne pepper and two bay leaves.

Let simmer over medium low heat for at least one hour.

Add fresh parsley before serving.

If you like it spicy, chop up any sort of hot pepper and throw it in the pot while cooking.

For vegetarian omit the ground beef and add tofu or whatever you like.

This also makes really good chili if you add beans and hot peppers.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 2:58:53 PM EST (GMT-5)
From Explodo:

Corn and Black bean Salsa
2 tomatos's (About big enough to hold in your hand)
1 1/2 cups of chopped purple Onion
1/2 cup to 3/4 cup of chopped cilantro
1/4 cup of red pepper
2 tablespoons of minced garlic
1 1/2 teaspoons of powdered oregano
1/2 teaspoon cumin
1 teaspoon of powdered corriander
1 teaspoon of salt
1 teaspoon black pepper( I like ground pepper myself)
juice of 2 or 3 large limes
1 can of diced tomato's with sauce
1 can of Sweet Corn Kernels
1 Can of Black Beans

Chop tomato's and Cilantro and add all the ingredients together..Add or decrease level of red pepper to get the degree of heat you want. You can also add about a quarter of a chopped jalapeno id you want true long lasting heat.

One of the best salsa recipes I've ever had.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:01:41 PM EST (GMT-5)
From Explodo:

Monkey Bread
1 package of Rhodes Dough balls
1 1/2 cups of butter
1/2 cup refined sugar
1/2 cup brown sugar
1 cup of chopped pecans
2 teaspoons of cinnamon

Melt Butter and add sugar to melted butter. Let butter and sugar mixture come to a boil then remove from heat. Add pecans.

Take frozen dough balls and place in a large greased cooking pot. (I like a roast pan)

Pour Hot Butter/sugar/pecan/cinnamon mix over frozen dough and palce in the over overnight. (I like to make this before I go to bed then let it rise overnight. you can make it in the moring and let it have about 8 hours to rise...works the same)
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:02:25 PM EST (GMT-5)
Monkey bread cont'd:

In the morning I come down and turn the over to 325 and let it bake for about 30 minutes or until the tops of the rolls are golden brown.

Then I take the pot out and dump it upside down on a cookie sheet(a large one) and put it back in the oven for about 20 to 30 minutes.

When you are done, you will get a pull apart cinnamon roll tasting mixture
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:07:54 PM EST (GMT-5)
From Lyntess (I'll have to type it out because she posted a scanned card):

This is a great recipe because it's super-quick, tastes AMAZING and is a lot of fun to do in a group at a party, or alone FOR a party.

If you don't have cocoa, you can substitute a teaspoon or so of maple flavouring and it's DIVINE.

No Bake Cookies

2 c. sugar
1/2 c. Hershey's cocoa
1/4 c. margarine
1/2 c. milk or water
1/2 c. peanut butter
3 c. quick oats
1 t. vanilla or almond extract

Mix first four ingredients in a saucepan.
Boil just two minutes, remove from heat.
Add last three ingredients.
Mix well and drop by teaspoonfuls onto wax paper (Do this quickly).
Makes about 45 cookies.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:08:51 PM EST (GMT-5)
From mantramum:

Tuscan casserole

15 1/2 oz canned cannellini beans, rinsed and drained
10 oz chopped frozen spinach, thawed
3/4 cup(s) part-skim ricotta cheese
1/4 cup(s) regular egg substitute
1 1/2 tsp table salt
1/2 tsp black pepper
2 tsp olive oil
1 medium onion(s), chopped
2 medium garlic clove(s), chopped
8 oz mushroom(s), sliced
3 slice(s) reduced-calorie bread, torn in small pieces
2 tbsp grated Parmesan cheese
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:10:07 PM EST (GMT-5)
Tuscan casserole cont'd:

1. Heat oven to 350°F. Line 9 x 9-inch pan with aluminum foil. In bowl combine beans, spinach, ricotta, egg substitute, salt and pepper.

2. In nonstick skillet over medium-high heat, heat olive oil. Add onion, garlic and mushrooms. Cook until mushrooms are almost dry and begin to brown, 10 minutes. Add to bean mixture. Spoon into pan and even out top.

3. Sprinkle bread over mixture; top with cheese. Bake until bread is toasted and spinach is warmed through, 25 minutes. Let stand 10 minutes before serving.

*Also any dark green, such as kale or escarole can be substituted for spinach.
It is also low-fat, if you happen to do Weight Watchers it is only 2 pts per serving.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:11:05 PM EST (GMT-5)
From mantramum:

SALAD OF WINTER GREENS, WALNUTS, ROASTED BEETS AND GOAT CHEESE
Dressing
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 1/2 teaspoons grated orange peel

Salad
4 2- to 3-inch-diameter beets, unpeeled, scrubbed, all but 1 inch of tops removed
1 tablespoon olive oil

1 4.5-ounce bag baby lettuces with frisée
1/2 cup walnut pieces, toasted
4 ounces chilled soft fresh goat cheese (such as Montrachet), coarsely crumbled
Thin strips of orange peel
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:12:12 PM EST (GMT-5)
Salad of Wintergreens, cont'd:

For dressing: Whisk all ingredients in small bowl. Season with salt and pepper. for salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil in 11x7-inch metal baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into 1/2-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)

*Mix lettuces, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and orange peel.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:14:42 PM EST (GMT-5)
This is mine:

This recipe doesn't make a lot, so you may need to double it. The original recipe also takes some finely chopped celery, but I don't use celery. I don't like it.

Here's another party pleaser:
CHICKEN FINGER DIP

2 8-oz pkgs. lite creme cheese
2 small or 1 large can chicken
1/2 c. bleu cheese or ranch dressing (preferrably bleu cheese)
1/4 c. Frank's red hot sauce

Just whip everything together and put it on Wheat Thins or Triscuits! Yum-O!

*The last time I made this I also added some crumbled bleu cheese and heated it with the Frank's sauce.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:15:50 PM EST (GMT-5)
From sammy:

Sammy's Secret Fudge..
3 cups choc bits, the best quality choc you can find.
1 tin condensed milk
1/2 teaspoon butter.

Place all ingredients in a dry microwave safe bowl, and microwave for one minute, stir, then do another minute, and so on until the fuge is smooth and creamy with no lumps.

Pour into a tray and stick in the fridge for a couple of hours.

Cut into squares, eat..

You can add anything you like to the fudge just before you pour it in the tray...nuts, M&M's, marshmallows..I've done like a rocky road with marshmallow, coconut and glace cherries..

You can use milk, white or dark chocolate.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:17:07 PM EST (GMT-5)
Fudge cont'd:

Cut into squares and top each square with an almond..it looks great and it makes a wonderful gift, if you fill little baskets or tins with it..and it's cheap to make. You can use the cheap brands of choc and still get good results.


CAUTION: make sure your bowl and stirrer are dry..if they're wet at all, the choc will go lumpy and not melt smoothly.

Sammy also says you can add flavored extracts like orange or mint.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:17:50 PM EST (GMT-5)
From me:

JELL-O SHOTS!

Very simple. You pretty much make your Jell-O according to the directions. Only difference is, depending on how strong you want them, you replace water with vodka, rum, gin, or whatever. One of the best ways I've made them is with Smirnoff Vanilla vodka. Gives them a fruit 'n' creme flavor.

Strong: Replace ALL the water with liquor
Moderate: Half water, half liquor
Weak: 1 and 1/2 c. water, 1/2 c. liquor.

Pour the liquid into 1-oz. portion cups and put them in the freezer to set. I always make the weak ones. That way I can have more and LOOK like a wild party animal but wake up not FEELING like one does if they'd had just as many strong ones!
6 yrs ago, 4 mos ago - Monday 3/31/08 - 3:18:42 PM EST (GMT-5)
I'll be back and post some more recipes later.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 7:17:40 PM EST (GMT-5)
From IAmSophistry:

Chilli!
Slice up nice and fine a couple of cloves of garlic, a red chilli pepper and a large onion. (red onions work nicely here) Lash in the saucepan with some oil for 5 minutes or so.

Throw in a pepper or two (sliced) and some mushrooms, wait another nicely browned.

Add some mince (lean beef or lamb is good), cook until brown.

Add a couple of tins of tomatoes, a tin or so of Red Kidney beans, some passata, cumin, chilli powder and a dash of wine.

Stir, simmer for an hour.

et voila!
6 yrs ago, 4 mos ago - Monday 3/31/08 - 7:18:42 PM EST (GMT-5)
From me:

RITZ CAKE

60 Ritz crackers
1 c. egg whites
¾ c. chopped walnuts
1½ c. granulated sugar
1 pt. whipping crème (NOT Cool Whip!)
2 t. powdered sugar
½ c. powdered sugar
1 c. coconut

Preheat oven to 350ºF. Break crackers into quarters (easier said than done, but do the best you can) into a large mixing bowl. Stir walnuts into the crackers. Beat the egg whites until thick, but don’t overdo it. Add the granulated sugar and beat until foamy. Fold egg white mixture into cracker mixture. Pour into a greased 9”X13” baking dish. Bake for 30 minutes then let cool. Pour whipping crème into a bowl and add the 2 t. of powdered sugar to start. As crème is whipping, add the other ½ c. of powdered sugar or until sweetened to taste. Spread whipped crème evenly over the cake and sprinkle with coconut.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 7:20:48 PM EST (GMT-5)
From ConfusedOne:

Beth Version of Shrimp Lo Mein
Ingrediants:
-Speghetti Noodles (more or less depending on how you like it)
-1/4 Cup Boiled shrimp (or more, it's all about taste!)
-1/2 Cup Fresh Veggies (I've used frozen California Melody before, and it's great, you can add more to taste)
-EVOO (Extra Virgin Olive Oil)
-5 TBLSPNS Teriakyi Sauce
-3 TBLSPNS Whistersour(sp) Sauce
-2 TBLSPNS of Lemonpepper (or 1/4 lemon)
-Pinches of Salt and Pepper
-Pinch of Oregano
-Pinch of Rosemary
-Pinch of Parsley Flakes (for looks! hehe)
-Pinch of anything else you wanna add that you think would be good.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 7:23:11 PM EST (GMT-5)
Lo Mein, cont'd:

Boil the speghetti noodles until VERY soft; boil shrimp until pink and well done. Put Veggies into a pan on oven with medium heat and satee with a splash of EVOO and sauces. (When sateed turn burner off)

Combine Sauces and Seasonings, put in a sandwich bag that zips and mix. Once shrimp is cooked, place in bag with sauces and seasonings, let sit in sauces while the noodles continue to boil

Right before noodles are completely done add the bag of shrimp and all contents of bag. to the veggies and satee on medium heat for approx a minute.

Add noodles to pan and add a splash of EVOO and some of the sauces to taste. Keep over medium heat for approx 2 to 3mins.

Serve and enjoy.
6 yrs ago, 4 mos ago - Monday 3/31/08 - 7:24:08 PM EST (GMT-5)
From sylvalis:

One of my favourites summer snacks:
HAM ON TOAST& FIG BUTTER
Keep 125g of salted butter out of the fridge for 2 or 3 hours before starting.

Put three or four dried figs in the mixer/blender.
Add figs to the butter. Spread the butter+figs mixture on bread, put a bit of Italian ham on top and enjoy - ideally with a glass of Lambrusco wine.

Easy&quick to prepare and to eat... and really tasty
6 yrs ago, 4 mos ago - Monday 3/31/08 - 7:25:26 PM EST (GMT-5)
From Explodo (I want to try this some day!):

The Ziplocik Omelette
Directions!

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.


Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.


Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.


Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.


Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. (For more, use another pot of boiling water.)


Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

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