|
|
|
|
|
|
|
|
|
 Posted: Thu Jul 22, 2004 4:29 pm
Put down any recipes that do not fit in the other categories that have been placed elsewhere.
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Fri Jul 23, 2004 1:33 pm
Twice Baked Potatoes
This recipe is really great for beginners. I got it from the show "How to Boil Water."
Ingredients
4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 scallion, finely chopped
Freshly grated nutmeg, optional
1/2 cup shredded sharp cheddar
Kosher salt and freshly ground black pepper
Directions:Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in the center of the oven and bake for 30 minutes.
Pierce each potato in a couple spots with a fork and continue to bake until tender,
about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
Hold the potato with an oven-mit or towel, trim off the top of the potatoes to make a canoe-like shape.
Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the
skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream.
Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper.
Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the
reserved top with the remaining butter and season with salt and pepper.
Set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes.
Serve immediately.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Jul 25, 2004 7:12 pm
Potatoe "chips"
A great thing to snack on when there's nothing good around the house
Ingredients
-potatoes (any kind or size and as many as you'd like, depends on the intensity of the munchies xd )
-old bay
Directions
1. Cut potatoes into 1/4- 1/6" slices
2. Spinkle Old Bay on to each slice
3. Stick your seasoned slices into the microwave
4. Set the microwave for about 5- 10 minutes checking them each time
5. When the slices are crispy, take them out and let'em cool
*DEVOUR! domokun
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jul 27, 2004 2:57 am
Puppy Chow (for real people)
Skill Level 1
Ease Level 1
Prep Time 5 minutes
This is a good recipe to have around the house for the kids to snack
on. My kids love it
1/2 cup creamy peanut butter
1/2 cup margarine
1 cup semi-sweet chocolate chips
17 oz. box Rice Chex cereal
2 cups powdered sugar
Combine first 3 ingredients in bowl and microwave for 1 minute intervals. Stir after each minute until smooth. Put Rice Chex in a large bowl. Pour the peanut butter mix over, and stir gently until well coated. Put the 2 cups of powdered sugar in a large brown grocery bag. Add the coated cereal mixture and shake well. Store in zip-lock bags.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jul 27, 2004 9:42 am
Fruit Preserves
Category: Cooking
Ease: 2 Can be messy
Skill Level: 2 While not complicated, you don’t want anyone around that could get burned
Ingredients:
Mason Jars and Lids
2 parts fruit (by volume)
1 part sugar (by volume)
Directions:
First sterilize the mason jars and lids in boiling water for at least 5 minutes. I personally am more careful and boil them for 30 minutes. Quickly put the lids onto the jars and set them on a clean towel.
On the stovetop, combine fruits and sugar and heat over medium to a temperature of 222 degrees. This is best determined by a candy thermometer. A couple tablespoons of water may be needed to start the cooking process depending on moisture of the fruit being preserved. Mixture should cook off till about ½ of original volume.
Pour the hot preserves into the warm mason jars and seal. As the preserves and jar cool, this will form a pressurized, airtight seal.
Comments:
So far, I have only done this with apples. My grandmother makes this with blackberries and pears. These make a great smaller gift for people that you can just store away until needed.
My grandmother likes to only store this about a year before she makes up her next batch. I personally have had it 3 years before it went bad, but I would play it safe.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue Jul 27, 2004 9:43 am
Fruit Smoothies
Category: Cooking
Ease: 1
Skill Level: 1
Ingredients:
1-2 ea Bananas
1 c milk
½ t vanilla
1 T honey
½ pt strawberries
Plenty of crushed ice
Directions:
In mixer combine milk and bananas until smooth. Add in vanilla, honey, and strawberries. Blend till smooth. Add in crushed ice and blend until desired consistency.
Comments:
This can be tried with many different types of fruits. Actually, one of my favorites is not a fruit at all but a peanut butter – banana smoothie (add 1 T of peanut butter instead of strawberries).
Kids love to help make their own. It has been seen to work as a nice healthy reward for being good.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Thu Jul 29, 2004 12:48 am
Raspberry Lemonade Floats
Skill Level 1
Ease Level 1
Prep Time 5 minutes
1 1/2 cups raspberry-cranberry juice
1/3 cup (half of a 6-ounce can)frozen lemonade concentrate, thawed ice cubes
2 cups seltzer or club soda
1 pint raspberry sherbet or nonfat vanilla frozen yogurt
fresh raspberries for garnish
In a pitcher, combine the juice and lemonade concentrate. Place ice in 4 tall glasses. Divide the juice mixture evenly among the glasses. Pour in the seltzer. Top each serving with a scoop or two of sherbet. Garnish with fresh raspberries. Serve right away with straws and long-handled spoons.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Aug 01, 2004 1:09 am
Fruity Ice
Skill Level 1
Ease Level 1
Prep Time 5 minutes
4 cups of ice
3 cups of chopped fruit
2 cups of water
1/4 cup of sugar
Chop your favorite fruit into tiny pieces. Pour the water, fruit, sugar, and ice into the blender and leave it on chop for 1-3 minutes until it is slushed.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Aug 01, 2004 1:24 am
TOMATO SAUCE
Skill Level 1.5
Ease Level 1.5
Prep Time 10 minutes, Cooking time 20 minutes
1 Tbs.. olive oil
4 shallots, finely chopped (onion)
2 tsp. chopped fresh thyme
1 lb. ripe tomatoes, peeled, seeded, and diced
6 Tbs.. water
2 tsp. red wine vinegar
salt and pepper
1. Heat olive oil in a pan.
2. Fry the shallots for 5 minutes.
3. Stir in all the remaining ingredients.
4. Simmer gently for 15 minutes.
5. Puree in a blender until smooth.
6. Return to the pan and keep warm
(I usually have to triple this recipe)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Aug 01, 2004 2:58 am
Herb Cheese Spreads
To 8 ounces of cream cheese add ONE of the following:
1 tbsp each parsley and dill weed;
2 Tbsp dill weed and 1 tbsp chives;
1 tbsp each parsley, basil, thyme and fennel seed;
or 1/4 tsp each summer savory, basil and marjoram
Serve with veggies like baby carrots and celery or crackers!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Aug 01, 2004 4:04 am
Cantaloupe Smoothie
1/2 ripe cantaloupe, peeled, seeded, and cut into chunks 1 cup skim milk
1 cup vanilla fat-free yogurt
1 cup crushed ice
2 tablespoons sugar, or to taste
Combine all ingredients in a blender and process until smooth. Makes about 4 cups.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Aug 01, 2004 4:07 am
Gifts in a Jar
Honey Surprise
Skill Level 1
Ease Level 1
Prep Time 5 minutes, Bathing time 20 minutes
1 jar honey
1 cinnamon stick
2 whole cloves
2 whole allspice
Put honey into an attractive jar. Add cinnamon stick, cloves & allspice. Set container in a bowl of hot water for 20 minutes for flavors to develop. Put lid on jar, & attach a wide ribbon around the lid, tying in a wooden honey server. This is a wonderful gift for honey lovers. It is delicious on English muffins and bagels.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Aug 01, 2004 4:09 am
Peach Daiquiri
1 cup frozen Peaches
1 dash Vanilla Extract
1/4 cup Lime Juice
1 tbsp Superfine Sugar
1 1/2 oz Light Rum
1 cup Crushed Ice
1 oz Peach Schnapps
1/2 oz Apricot Brandy
Combine the peaches, lime juice, rum, schnapps, brandy, vanilla, and sugar in the blender until smooth. Slowly add the ice with the blender running and process until smooth. Serve in chilled cocktail glasses.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Sun Aug 01, 2004 11:33 pm
Chile con Queso
Type: Cooking
Skill Level: 1
Ease: 1
Prep Time: 30 min
Ingredients
1 1/4 pounds white American cheese, diced or shredded
2/3 cups milk
1/2 cup diced onion
1/4 cup diced chiles
1/4 cup chopped canned sliced jalapenos
1/4 cup diced canned whole, peeled tomatoes
1 teaspoon chopped fresh garlic
3/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Directions
Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Reply
