All Recipes for All Seasons! Let's have them!

I must have been drunk. . . well. . . somethings never change.


I am pretty sure that was a soft shell recipe. . . . crab cakes are something else entirely. I will post it later. . . after the mimosas wear off.

WerenCole said:

I must have been drunk. . . well. . . somethings never change.


I am pretty sure that was a soft shell recipe. . . . crab cakes are something else entirely. I will post it later. . . after the mimosas wear off.

Click to expand...

Didn't you think about, maybe, like, sharing the mimosas?
***Crosses kitchen in huff and begins shelling pecans.***

Pumpkin Martinis

Skyy Pumpkin Infused Vodka
Cointreau
Ice

Swirl Cointreau in a martini glass, then dump out. Shake Pumpkin Vodka and Ice Strain into martini glass rimmed with pumpkin pie spice. Garnish with whipped cream and cinnamon stick.

from cocktail.com


PS - who the ??? would dump out Cointreau?

Oh My Gawd - that sounds yummy

mmmmmmmmmm

I don't know if I should be happy or sad.

I managed to make the cranberry relish this year without crying (missing my great-grandmother). Can't remember the number of times my husband has walked in and found me in tears, while I made this, but this year was different....she's been gone 15 years now.

wyntermoon said:

Pumpkin Martinis

Skyy Pumpkin Infused Vodka
Cointreau
Ice

Swirl Cointreau in a martini glass, then dump out. Shake Pumpkin Vodka and Ice Strain into martini glass rimmed with pumpkin pie spice. Garnish with whipped cream and cinnamon stick.

from cocktail.com


PS - who the ??? would dump out Cointreau?

Click to expand...

If you put the Cointreau in a spray bottle and gave the glass a spritz then you wouldn't need to dump the Cointreau and could save yourself the trauma. Hey, hey, better idea, just pour the extra in a little glass and drink it by itself. If you made enough of these then.....

JC... did you ever post the white-wine based turkey marinade? ((Hint, hint))

No. (hic) But its got wine in it.

I want your recipesssssssssssssssssss

I really do...
take a look at Help! I Have A Fire In My Kitchen and if you are brave enough just send in a recipe to the address there.

I really want recipes...submitted by you guys...and funny stories about cooking too!

Banana Pudding

1 stick butter 1C. milk (scalded) Vanilla wafers
1 C. sugar 1 1/2 C. carnation milk ~5 bananas
3Tbs. flour 1/2 C. water 1 1/2 t. vanilla
3 egg yolks 1Tbs. lemon juice


Cream butter, sugar, salt, and flour. Add egg yolks. Pour scalded milk over
the mixture, stirring constantly. Combine the Carnation milk and the water
and add to the mixture. Add vanilla. Place mixture over low to medium heat, stirring til thickened.
Remove from heat, cool and add lemon juice. Arrange
sliced bananas and wagers in a casserole dish alternately with thickened
custard. Top with beaten egg whites (3 egg whites with 6 Tbs. sugar & 1 tsp. of vanilla) Make sure the edges are sealed to the sides of the dish. Bake in
400 degree oven until browned.

Guess what we're having today.

Mmmmmm. 'Naners.

Hope you guys like this recipe.


Chocolate Souffle

2 tablepsoons butter
2 tablespoons flour
3/4 cup milk
3 eggs
l/8 teaspoon salt
l l/2 squares bitter chocolate
l/2 cup sugar
2 tablespoon hot water
l teaspoon vanilla

Melt butter in double boiler. Add flour and salt and stir until
blended, then gradually add milk, stirring constantly. Cook until
thick. Add sugar, hot water and melted chocolate. Cool. Add
vanilla and beaten egg yolks. Fold in stiffly beaten egg whites. Bake 35
minutes in a 325 degree oven. Dust with confectioners' sugar before
serving.

Hello, thread. Miss me?

My friend just e-mailed me this recipie...

which is for the dogs.

(Now that tax season is over, I'll be hauling out human recipies...but this one is special for all of the special 4 footer's y'all know and love)
[FONT=Arial, Helvetica, sans-serif][/FONT][FONT=Arial, Helvetica, sans-serif]May 3, 2007[/FONT][FONT=Arial, Helvetica, sans-serif]
Why not bake your dog a birthday cake? To make it safe as well as nutritious, skip the chocolate and sugar and make a mix of ground or finely chopped turkey, beef, lamb, or chicken (not pork) and broccoli, carrots, peas. Recipes on the Internet are plentiful (search "cake for dogs"). Or try this vegetarian delight from Real Food for Dogs. In a large bowl, blend 3 cups of water, two shredded carrots, one egg, 1/2 teaspoon vanilla, and 2 tablespoons of honey. Mix in two mashed bananas. In a separate bowl, combine 4 cups of whole-wheat flour, 1 teaspoon each of baking powder, nutmeg, and cinnamon. Combine the flour and carrot mixtures and blend well. Spray a cupcake pan with nonstick spray. Fill each cup three-quarters full and bake at 350 F for about an hour. Cool before serving. Makes 24 cupcakes, so your pet can invite his friends.[/FONT]
[FONT=Arial, Helvetica, sans-serif]Send this tip to a friend[/FONT][FONT=Arial, Helvetica, sans-serif].[/FONT]

Sounds yummy - but I need a potluck-worthy dessert for a Quatro De Mayo work party.

Suggestions?

MidnightMuse said:

Sounds yummy - but I need a potluck-worthy dessert for a Quatro De Mayo work party.

Suggestions?

Click to expand...

Yeah...try this. You can make three pies and mix three different colors of fillings, and then combine the three in each pie so it looks like 'CAR-NI-VAL'!!

Jaycinth said:

Jello Pie.



This is a dumb easy desert. But my family thinks I work hard on it. “Mom…if I fold the laundry…wash the cat…dig the garden…change your oil…will you make a jello pie tonight? I guess I’m outing myself.



1 box of jello. ( regular or sugar free, who cares)

1 tub of Cool Whip- thawed (Or the generic..regular or fat free…who cares)

1 pre-made Oreo pie crust ( Or graham cracker or vanilla wafer…ditto)
Water. (Duuuuhhhhhhh)


Make the jello according to directions but add only 7/8 cup of cold water. Mix well and chill until loosely set. ( It will be close to holding shape, like a hair gel)

Add most of the container of whipped topping. ( Put the rest in your coffee, or throw it at the kids for squeals of......delight.)

Mix well….your jello will turn a nice pastel shade…(like Easter…AWWWWWWW)



Pour it into the pie crust, it should be thick enough to mound up and form a little peak in the center. If not, don’t sweat it. Refrigerate for 2 or 3 hours or more.)



Act like it is a big deal when you serve it, or take it to your office and hog it to yourself.



For Halloween, I put chocolate sprinkles on an orange pie and made a ‘pie-o-lantern’.

Click to expand...

JaycinthTheGreat said:

Yeah...try this. Buy several tubs of cool whip or any other non-dairy whipped topping. Five six-packs of Corona or Corona Lite. 3 bottles of mid-grade Tequila. Start with the Corona, then advance to Tequila shots. Then, after the meal, scoop whipped topping out in handfulls and start a non-diary food-fight. You'll get the rest of the afternoon off after the laughter dies down

Click to expand...

GREAT idea! Thanks so much

1) A large bucket of KFC's (newly NO-TRANS-FAT!!) "Extra Crispy". Pick off the bone and shred.

2) 2 tablespoons REAL mayonnaise. (Gotta keep it real!)

3) Nuts (After all, it *is* Serge's recipe!) of your choice-- Cashews are good! Chop & add.

4) White grapes, if you like. (Whatever floats yer boat...) Chop & add.

5) Serve on good bread. (Hey! If you feel froggy-- Bake it yerself!)

6) Enjoy with a good, salt-rimmed, frozen margarita. (Raise a toast to Serge!)

Canned Pear/Dried Cherry pie

On the fly one night, I took a can of pears (I think it was 16 oz half sliced) and a handful of dried cherries. Arrange the pears in the pie crust and sprinkle the dried cherries around to fill up the space.

Mix a teaspoon of cornstarch in with the pear juice and pour it in, until it looks right.

Chop some walnuts and brown sugar in the food processor, and that is your topping. Bake it at 350 until it is done.

I don't know how much you put in, because whenever I cook the amount is always "until it looks right" and you cook it until "it looks done."

It turns out good though.

Parkinsonsd said:

Canned Pear/Dried Cherry pie

On the fly one night, I took a can of pears (I think it was 16 oz half sliced) and a handful of dried cherries. Arrange the pears in the pie crust and sprinkle the dried cherries around to fill up the space.

Mix a teaspoon of cornstarch in with the pear juice and pour it in, until it looks right.

Chop some walnuts and brown sugar in the food processor, and that is your topping. Bake it at 350 until it is done.

I don't know how much you put in, because whenever I cook the amount is always "until it looks right" and you cook it until "it looks done."

It turns out good though.

Click to expand...

You're so domesticated.

*** Chocolate Chocolate Chip Cookies ***

1 box Duncan Hines devil's food cake mix
1 stick butter, melted
1 tsp vanilla
2 eggs
1/4 cup brown sugar
1 cup chocolate chips (or peanut butter chips)

Set the oven at 350F.
Mix all the ingredients together.
Place dollops on a cookie sheet. Bake for 10 or 12 minutes. Cookies will look a little wrinkly.
Set out to cool or immediately eat.

Half the batch is usually in my stomach before the last cookie sheet's out of the oven.

You can also add tiny marshmallows, but you have to remove them from the cookie sheet before it cools or it's going to stick like krazy glue.

Psycho Jaycinth's Favorite Salsa

2 (15 ounce) can black beans, well rinsed and drained
1 (15 ounce) can whole kernel corn, drained
¼ cup dried onion flakes
½ cup diced sweet red bell pepper
2 diced jalapeno peppers
2 large tomatoes -chopped
2 tomatillos, chopped
½ teaspoon diced garlic
½ tsp sea salt
1 pinch black pepper
3 tsps chopped cilantro
1 pinch cumin powder
1 tsp olive oil
1 tsp lime juice
In a bowl, combine all ingredients and mix well with a wooden spoon. Then, take half of the mix and put in your blender. Set it at chop or grate and run for 30 seconds. Pour back into the bowl and mix well with wooden spoon. Cover, and refrigerate overnight to blend flavors.
If you are crazy you should substitute one of the Jalapenos with a habanero.

Serve with white and blue corn chips and San Miguel Dark...if you can find it.

Pineapple Salsa

Pineapple Orange Salsa

Drain 1 can of sliced pineapple (set aside juice)
Roughly dice the pineapple
Zest one thin skinned orange, dice the zest & add
Finish peeling the orange, section & roughly dice orange
Add 1/2 white onion finely diced
Add 1 (or more) finely diced jalapeno pepper (remove seeds)
Add about 1/2 cup chopped celantro
Dash of salt
Dash of Tobasco

Measure out 1/4 cup of the pineapple juice, add 1/4 cup Grand Marnier (or your favorite orange liquor), add to the Salsa. If you want to eliminate the liquor use 1/2 cup pineapple juice, if you don't have quite enough add a little water or orange juice to make enough.

Let sit for at least an hour. Serve with grilled fish, shrimp or grilled pork chops.

I have also used diced mango instead of the orange and left out the orange zest.

Mom's Mega Muffins

Sounds fattening doesn't it? Just the opposite. This delicious recipie relies on fruit and nuts for wholesome goodness and is packed with enough fiber and essentials oils to keep you full for hours...thus keeping you away from bad treats.

2 to 3 of these thigs makes a nice breakfast and had roughly half the calories and 70% less sugar than the monsters you buy at Starbucks.

Enjoy!!!!

1/2 cup oat bran
1/4 cup smashed walnut pieces
1/4 cup ground walnuts..(Pecans or hazelnuts are ok)
1/4 cup dried cranberries..optional
2 tbsp Evening Primrose seeds, ground, OR empty the contents of 6 Evening Primrose Oil
capsules into the mix
1-1/2 cup oat flour. plus 2 tbsp (put whole oats (oatmeal) into blender and turn it
into flour)
2/3 cup oats ( lightly hand crushed)
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp baking powder
3/4 teaspoon baking soda
1/2 tsp sea salt
1 cup low fat or non fat buttermilk
1 large egg
3 tablespoons of cold pressed unrefined sesame oil
3 overripe bananas (or 1 cup sugared frozen strawberries or
blueberries...thawed)
4 tbsp applesauce

Preheat oven to 475
Line two muffin pans with paper muffin liners. You must use muffin
liners for good results

Blend all dry ingredients in a large bowl
Place all of the rest of the ingredients into your food processor or
blender. Combine until the fruit is pureed

Fold the fruit mixture into the flour mixture and stir to combine. If
mixture is too stiff..add a few tbsp of buttermilk until it is the
right consistency.

Pour into muffin pans.
Place into center of oven, turn heat down to 375. Bake 20 -25 min until
browned and a bit firm.

Let cool, remove from pan, and continue to cool.

Store in airtight container in fridge. They can be frozen and nuked later!

African Peanut-Pineapple Stew

African Peanut-Pineapple Stew from the Moosewood cookbooks.
1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro
salt to taste
crushed skinless peanuts
chopped scallions

In a covered saucepan, saute' the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute, wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.

Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.

I have about a zillion fantastic recipes and love to share!
Keep up this thread, please.