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 Posted: Fri Jun 15, 2007 10:54 pm
I'm starting this thread because we all have to eat, and that gives us something in common. Food, recipes, questions, advice, reports of great meals eaten, reports of not so great meals....
"I hire someone to chew my food"
- Weird Al, "This Is The Life"
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Posted: Fri Jun 15, 2007 10:56 pm
Homemade Brownies
I've probably posted this recipe before, and that's ok, because it's just that good. If you've only ever made brownies from a box, this recipe is only an teensy bit more work and is infinitely better. It's also made all in one pot for less dishes to wash later.
Fudge Brownies
1/2 c. margarine or butter
1 pkg (12 oz) semisweet chocolate chips
1 1/3 c sugar
1 1/4 c all purpose flour
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 c chopped nuts (if desired)
Heat oven to 350F. Heat margarine and chocolate chips in 3 qt saucepan
stirring constantly, until melted. Beat in remaining ingredients until
smooth; stir in nuts. Spread in greased rectangular pan 13"x9"x2".
Bake until center is set, about 30 minutes; cool completely. Cut into bars.
36 brownies.
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Posted: Fri Jun 15, 2007 10:58 pm
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Posted: Sat Jun 16, 2007 2:19 pm
i absolutely love no-bake cookies, so i'm adding this recipie in here if thats okay. smile
this recipe yeilds 2 dozen small cookies. smile
INGREDIENTS
* 2 cups white sugar
* 1/2 cup milk
* 1/4 cup butter
* 2 tablespoons unsweetened cocoa powder
* 3 cups quick cooking oats
* 1/2 cup peanut butter
* 1 teaspoon vanilla extract
* 1 cup chopped walnuts (optional)
DIRECTIONS
1. Combine sugar, milk, butter and cocoa in a saucepan and bring to a boil, cooking 1 minute.
2. Remove from heat and add remaining ingredients. Stir and mix well.
3. Drop by teaspoons onto wax paper, letting stand 30 minutes or when dry and cool. Store in well-sealed container.
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Posted: Sat Jun 16, 2007 2:43 pm
this is to spice up mac and cheese if you dont want to spend the whole night cooking.
serving: depends on how many boxes you use
ingredients
[any #] mac and cheese boxes
1/8c. Cheddar and colby jack cheese (shredded)
2-4 sprinkles Pepper
2-4 sprinkles Garlic Powder (fresh, diced garlic cloves work too)
3-5 slices of deli turkey or ham
process (omgz!)
1. Cook mac and cheese as normal
2. once you drain the water, add the cheese packet.
3. add the Cheddar and colby jack. Stir so it melts on everything.
4. add pepper
5. taste to see if theres enough pepper (add more if necesary)
6. add garlic
7. taste
8. take deli meat of choice and cut into small peices
9. add deli meat and stir
10. once its done, your ready to serve!
there you have it! i assure you, this will end up delicious.
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Posted: Sat Jun 16, 2007 2:44 pm
she's right, it's very good.
in fact she oughta go cook some right now. wink
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Posted: Sat Jun 16, 2007 2:57 pm
Russian tea
(simple to make. n.n)
ingredients
1 pot of hot tea
1/8 teaspoons EACH of cloves & nutmeg
1 whole cinnamon stick
Rum or Vodka (optional)
sprigs of mint
Steep cloves, nutmeg, and cinnamon in tea for several minutes. when ready to serve, add rum or vodka to each cup (unless children are present and want some) with a sprig of mint.
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Posted: Sat Jun 16, 2007 3:07 pm
I got one, my usual lunch
TEH ULTIMATE SANDWICH rofl
ingredients:
onions(chopped)
bacon bits
2 slices of cheese
ham, turkey, or chicken lunchmeat
mustard
mayo
2 pickels
chips(optinal)
2 slices of bread
soda or other cold drink
how to make: twisted
layer in this order:
bread
mayo
onion
bacon bits
lunchmeat
pickels
msutard
cheese
chips(on the sandwich if you feel like it)
bread
Microwave for between 30 and 45 seconds
add chips on the side
pour a cold drink
ENJOY!!! 3nodding
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Posted: Sat Jun 16, 2007 4:03 pm
mia, i never actually thought to microwave my sammiches for a bit -- that's a good idea, nice way to blend all your flavors. smile
well, bugg and i just had our infamous mac & cheese. this time we put in fajita spiced chicken, along with the usual pepper and garlic. yummy!
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Posted: Sun Jun 17, 2007 6:54 am
oooo this all sounds so good! I'm going to try a new crockpot recipe and if it turns out any good I'll post it!
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artistic tempertantrum Vice Captain
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Posted: Mon Jun 18, 2007 10:53 pm
guilt free wraps! these are fast to make, and in total they are about 180 to 190 cals per wrap. yummy!
what you need:
-- small tortilla shells, soft
-- pre-cooked diced chicken or steak
-- 1/2 green/yellow pepper; diced.
-- 1/4 onion; diced
-- 1/2 cucumber; diced
-- shredded cheese
-- lettuce
-- 1000 island dressing (or ranch works too)
process:
-- spread 1-2 tbsp of dressing on surface of tortilla shell.
-- sprinkle 1-2 pinches of lettuce.
-- take slice of chicken (about 2 to 3 inches long) and dice it up, put it in.
-- pinch of each veggie, put it in.
-- pinch of shredded cheese, put it in!
-- wrap it up, and then wrap it up in aluminum foil.
-- let chill in fridge overnight so all your flavors blend.
-- unwrap and enjoy the next day!
now, when using the small tortillas (they are about 90 cals each) and the small amount of fillings that manage to fit into one of these, they were about 180 cals. i allot for 10 cals more if i use more dressing.
if you get the larger tortillas, you can use this same recipie, and you just add in your ingredients as you see fit!
i also made tuna wraps basically the same way, and i blended fat free mayo in with my tuna, and spread that on the tortilla shell, and then added in the veggies. smile
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Posted: Fri Jul 06, 2007 11:24 pm
Deviled Eggs
Every time I make deviled eggs, I'm asked for the recipe. The sad truth is: I don't have one. I just know about the consistency and flavor I'm looking for, and I add stuff until I get it.
Having said that, this is an approximation of the amounts I use. The ingredients mention brand names because if you use different brands, you get different flavors. Maybe you want different flavors and that's ok. You can double or quadruple the recipe easily.
4 hard boiled eggs
1/4 cup Hellman's/Best Foods mayonnaise
1/2 tsp Gulden's mustard
salt and pepper to taste
Peel eggs and slice in half lengthwise with a sharp knife. Ease out the yolk: collect the yolks in a bowl and put the egg white halves on a plate.
Mash the yolks well with a fork until no lumps remain, then mash a little longer to make them as smooth as possible. Add the mayonnaise, mustard, salt, and pepper to the yolks. If the mixture seems a little stiff, add a little more mayo. If you want a stronger mustard flavor, add a little more mustard.
Spoon the yolk mixture into the egg white halves, distributing about evenly. Put toothpicks in several of the eggs, cover with plastic wrap (the toothpicks keep the wrap mostly off the yolk mixture), and chill thoroughly.
Makes 8 halves.
If you want to make them fancy for company, sprinkle some paprika over the yolk mixture.
If you want different flavors, mix different things in with the yolk mixture, like bacon bits or ham bits or a little bit of salsa or avocado or capers or chives or something. Some people even like pickle relish in them but I think that's a waste of a good egg.
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Posted: Mon Nov 05, 2007 5:50 pm
Giant Toffee Cookies
Ok, this one is from Bon Appetit, and it's the recipe their editor calls her favorite. I adore these things - they are fairly easy and these are the kind of cookies that are addictive. And they're good for the holidays if you feel like sharing.
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tbsp (yes, TABLESPOON) vanilla extract
5 1.4 oz chocolate-covered English toffee bars (Heath or Skor), coarsely chopped
1 cup walnuts, toasted (optional but good) and chopped
Mix flour, baking powder, and salt in a small bowl; whisk to blend well.
Stir chocolate and butter in the top of a double boiler set over simmering water until melted and smooth. Remove from water and cool mixture to lukewarm.
Using an electric mixer, beat brown sugar and eggs in a large bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in by hand the flour mixture. Stir in the chopped toffee bars and nuts. Chill batter in refrigerator until firm, about 45 minutes.
Preheat oven to 350F. Line 2 large baking sheets with baking parchment paper or
waxed paper. Drop batter by 1/4 cupfuls onto the sheets, spacing drops about 2.5 inches apart. Bake just until tops are dry and cracked but cookies are still soft, about 15 minutes. Cool on sheets. Make about 18 cookies.
Notes:
Chill the batter WELL before scooping onto the cookie sheets. The batter is very sticky, and the colder it is, the easier it is to work with. Keep the bowl of batter in the fridge between batches in the oven.
1/4 cupfuls make HUGE cookies. I did it by very scant (like 3/4 full) 1/4 cupfuls, and it made plenty big cookies. I got 24 out of the batch. Even then, only 6 scoops/cookies fit on one of my cookie sheets.
They do come out better if you let them cool on the cookie sheet for five minutes or so before transferring them to cookie racks to cool the rest of the way.
These cookies are VERY VERY rich. And very, very good.
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Posted: Fri Feb 29, 2008 6:19 pm
This is right out of the April 2008 issue of Cuisine at Home. It's good, fast, and easy - three out of three ain't bad. And it's even - shhh - healthy.
Roasted Ratatouille
4 cups eggplant in 1" cubes
1 cup zucchini in 1" cubes
1 cup yellow squash in 1" cubes
1/2 cup onion, sliced reasonably thin (1/8")
3 tbsp olive oil, divided
salt and pepper
1 cup cherry tomatoes
4 garlic cloves
1 tsp chopped fresh thyme
crumbled goat cheese (optional)
Heat oven to 450F.
Mix eggplant, zucchini, yellow squash, and onion in a bowl with 2 tbsp of the olive oil, salt, and pepper. Put in a single layer over 3/4 of a large baking sheet.
Mix the tomatoes and garlic cloves with 1 tsp olive oil, salt, and pepper. Spread them over the empty space on the baking sheet.
Roast everything until the eggplant is tender, about 15 - 20 minutes.
Remove just the tomatoes and garlic to a bowl and mash with the other 2 tsp olive oil and thyme. Mix the tomato mash and the roasted vegetables.
Serve and top with optional goat cheese.
NOTES:
4 cups of eggplant = one medium purple eggplant
1 cup zucchini = one medium zucchini as found in stores
1 cup yellow squash = 1 medium yellow squash as found in stores
Convenient, isn't it?
You're not going to get perfect cubes of vegetable without a lot of waste. Basically, you want to cut them into pieces that are about 1 cubic inch in volume so they roast thoroughly and evenly. How exactly you do this depends on the exact shape of your vegetables. Don't worry too much about it. It's a rustic dish.
I used a regular purple eggplant, but I think this would be outstanding with either Asian or Italian eggplants.
Because I have only dried thyme, I mixed it with the tomatoes before roasting. I think it helped bring out the flavor and infuse the tomatoes with it. I also used some prechopped garlic because I didn't have any fresh, and it roasted up just fine.
You can use parmesan or feta cheese instead of goat cheese.
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Posted: Fri Apr 11, 2008 7:11 pm
This is a recipe I got off a low carb blog. It intrigued me enough to give it a try, and while it's NOT bread, it's fun and tasty.
Cauliflower Pizza Dough
1 cup cooked cauliflower, riced
1 egg
1 cup shredded mozzarella cheese
Riced: after cooking the cauliflower, either grate it by hand on a grater's large holes, or pulse in a food processor until it's all in small pieces the size of rice grains or slightly smaller. But not pulsed until it's a smooth puree.
Heat oven to 450F.
Mix everything together. Grease a cookie sheet WELL. Pat out the mixture to about 1/4" thick, a little thicker around the edges, a little thinner in the middle, like a pizza crust. Bake 12 - 15 minutes until browned and crisping.
Top with your favorite pizza toppings and more cheese, then slide under the broiler until the cheese is melted. Cut into pieces and serve.
The crust really doesn't taste like cauliflower, just a little vegetal, and the whole dish together tastes really good. No, it's not real pizza, nor is it supposed to be. You can also mix spices like oregano or thyme into the dough to make different flavors.
You can also make "breadsticks" out of the dough:
Heat oven to 350F. Mix up a batch of the dough above. Grease a 9" x 3" loaf pan well. Pat the mixture in it. Bake 20 - 30 minutes until set.
Increase oven temperature to 450F.
When set, flip out the block of dough and cut into sticks with a pizza wheel. Separate the sticks slightly. Top with more cheese and some garlic salt, or whatever you top breadsticks with. Bake at 450 until cheese is melted and they're crisping around the edges. Serve with marinara sauce for dipping.
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