Recipe Thread!

[Bloodshot Scott]

Here's one I got off the net:

DOUGH
4½ cups bread flour

1½ cup water

2 teaspoons active dry yeast

3 tablespoons powdered milk

1 teaspoon salt

1 tablespoon sugar

2 tablespoons vegetable oil

In a mixer add the water, yeast and powdered milk.

Mix thoroughly until yeast has fully dissolved.

Mix the remaining dry ingredients together in a separate container and add them to the mixer.

Mix on low until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time).

While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a 14" pan style pizza pan making sure that the oil completely covers the bottom.

After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter. If you have more dough than you need, save the remainder for another time.

Place the dough in the pan and cover tightly.

Let the dough rise until it has filled the entire pan and is about 1½" thick.

Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours).

Preheat oven to 500 °F for about 30-45 minutes.

Remove dough from the refrigerator and add sauce, cheese, and toppings.

Bake at 500 °F on a pizza stone for 14 minutes.

This is identical to Pan pizza from some national chains. It's not one of the cheaper recipes, but I think it's the bomb. one thing is though, you might want to invest in a pizza stone, but I think you can get away with this recipe without one. As you can see though it's not a quick fix recipe. It takes a long time to wait for the dough unfortunately.

 

[pathfinder]

PUMPKIN CRISP

2 16 oz cans pumpkin
4 eggs, slightly beaten
3 cups evaporated milk
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
1 (2-layer) yellow cake mix
1/2 cup butter melted
1 cup chopped pecans

Combine all but last three ingredients. Pour into a 13 x 9 inch baking dish.

Sprinkle dry cake mix evenly over the top of the pumpkin mixture. Sprinkle pecans on top of cake mixture.

Drizzle melted butter over top.

Bake 350°F for 1 hour and 20 minutes.

Mom made it for Halloween. It's AWESOME!!

 

[slowhand]

Zippy Turkey Pot Pie



3/4 cup milk

1/4 cup MIRACLE WHIP Dressing

1 tablespoon flour

3 cups chopped cooked turkey (about 1 pound)

1 (10 ounce) package frozen mixed vegetables (peas, carrots,
green beans, corn, lime beans), thawed

1 cup KRAFT Shredded Cheddar Cheese

1/4 cup chopped onions

1 ready-to-use refrigerated pie crust (1/2 of 15-ounce package)




PREHEAT oven to 400 degrees F.

Mix milk, dressing and flour in large microwaveable bowl. Microwave on HIGH 2 to 3 minutes or until sauce is thickened, stirring after each minute. Add turkey, mixed vegetables, cheese and onions; toss to coat. Spoon into 9-inch pie plate; smooth surface.

PLACE crust over filling; flute edge of crust, sealing edge of crust to rim of pie plate. Cut several slits in crust to allow steam to escape. Transfer to baking sheet.

BAKE 30 minutes or until golden brown.

 

[slowhand]

Parmesan Breaded Pork Chops



1/3 cup Progresso® Italian style bread crumbs

2 tablespoons grated Parmesan cheese

4 pork boneless butterfly loin chops, 1/2 inch thick (1 1/4 lb)

1 egg, beaten

2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)

1 can (8 oz) tomato sauce

1 small green bell pepper, chopped (1/2 cup)




1. Mix bread crumbs and cheese. Dip pork in egg, then coat with crumb mixture.

2.Spray 12-inch skillet with cooking spray; heat over medium heat. Cook pork in skillet about 5 minutes, turning once, until brown.

3. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes, stirring occasionally, until pork is slightly pink in center.

 

[slowhand]

Turkey Chili Recipe




2 cups chopped onion

4 garlic cloves, chopped fine

1 cup chopped green pepper

1/4 cup olive oil

2 (35 oz) cans stewed tomatoes, crushed

2 (15 oz) cans kidney beans, drained

2 Tbsp tomato paste

3/4 cup chicken or turkey stock

2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)

1 Tbsp ground cumin

1 Tbsp dried hot red pepper flakes

1 teaspoon dried oregano

1 Tbsp salt, plus more if desired to taste

1/2 teaspoon black pepper

3 to 4 cups of shredded, cooked turkey meat
Sugar.



1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

 

[pathfinder]

White Bean Chicken Chili

INGREDIENTS
* 2 tablespoons vegetable oil
* 1 pound diced, cooked chicken meat
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (14.5 ounce) can chicken broth
* 1 (18.75 ounce) can tomatillos, drained and chopped
* 1 (16 ounce) can diced tomatoes
* 1 (7 ounce) can diced green chiles
* 1/2 teaspoon dried oregano
* 1/2 teaspoon ground coriander seed
* 1/4 teaspoon ground cumin
* 1 (15 ounce) can white beans
* 2 ears fresh corn
* salt to taste
* ground black pepper to taste
* 1 lime, sliced

DIRECTIONS
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

Black Bean Chili

Ingredients:
* 1 medium onion chopped
* 1 medium green bell pepper diced about ¼ inch pieces
* 1-1/2 cups + 1 TBS vegetable broth
* 6 medium cloves garlic, chopped
* 2 cans black beans, drained
* 1 can (8oz) tomato sauce
* 1 can (15oz) diced tomatoes, (do not drain)
* 2 TBS ground cumin
* 2 TBS red chili powder
* 2 TBS dried oregano
* 1 cup corn kernels, fresh or frozen
* ¼ cup fresh chopped cilantro
* salt & black pepper to taste

Directions:
1. Heat 1 TBS broth in a medium size soup pot. Healthy Sauté onion and bell pepper in broth over medium heat for about 5 minutes stirring frequently, until translucent. Add garlic, cumin, red chili powder and continue to sauté for another minute.
2. Add 1 ½ cups broth and rest of ingredients, except cilantro and corn. Simmer for another 20 minutes uncovered. Add corn and cook for another 2 minutes. Add chopped cilantro and season with salt & pepper to taste.

Serves 4
Serving SuggestionsServe with
* Romaine and Avocado Salad

I loves me some chili

 

[slowhand]

Italian Pot Roast



1 (4 1/2 to 5 pound) chuck roast

1 1/2 cups water

2 teaspoons beef base

2 bay leaves

2 tablespoons dried basil leaves, crushed

1 1/2 tablespoons dried oregano leaves, crushed

2 1/2 teaspoons salt

1 teaspoon dried crushed red pepper

1/2 teaspoon garlic powder





1. Heat oil in a large Dutch oven over medium heat and brown roast on all sides.

2.Combine water and remaining ingredients, mixing well. Pour over roast; bring to a boil. Cover and reduce heat. Simmer for 3 hours or until tender. Let cool slightly; cover and chill.

3.Remove roast from broth; cut into very thin slices. Return meat to broth; cook over medium heat until thoroughly heated. Remove bay leaves and serve.

 

[pussy+dickdenice]

Italian Pot Roast

1. Heat oil in a large Dutch oven over medium heat and brown roast on all sides.

Slow, I'm a little curious. Why we need a "Dutch" oven to cook "Italian Pot Roast"?

 

[member006]

Slow, I'm a little curious. Why we need a "Dutch" oven to cook "Italian Pot Roast"?

Maybe I can help you I'm not sure. A roast always cooks best when seared (browned quickly) and then cooked in the even heat of a air tight "dutch oven" cast iron core pan. On top of the stove or placed in oven. Searing then turning down heat seals in the juices of the meat and helps it to self tenderize in a sense. Its not written in stone though, any good tight covered pan will work. Just maybe not as well. Just IMO of course.

LL

 

[ZoWhat]

I love this recipe. Brings back good memories of my youth. I would sit and eat the entire batch and watch Happy Days with my family.

Chocolate oatmeal Haystacks..

2 cups sugar
1 stick butter (1/2 cup)
1/2 cup milk
1 teaspoon vanilla
2 1/2 tablespoons cocoa
1/2 cup peanut butter
3 cups oats

In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.

Remove from heat and stir in peanut butter and oats.

Spoon out quickly onto wax paper or aluminum foil. Cookies will harden as they set.

 

[ninetysixcavy]

For your leftover turkey (keep in mind i don't really measure for this recipe, so these are all aproximate):

White turkey breast meat (About 2 cups)

Mayonaise (About half a cup)

Ranch dressing (about 1/3 cup)

Mustard (About 2 tablespoons)

Celery (About a 1/3 cup)

White onion, minced (About 1/4 cup)

Pecans (1/4 to 1/3 cup)

Lots of cracked black pepper

A good pinch of salt

Your favorite bread to put on (leftover thanksgiving bread)

Adjust to your liking. This is fantastic turkey salad sandwich. I love it and I am sure you will all like it very much. You can also put it on crackers. Soem variations on the recipe: When putting it together for sandwich, perhaps add a little cranberry sauce (I am going to try this tonight), or even put a little stuffing on top. You can also make it a little more mustardy if you like, and I love mustard. Onion can get a little strong if you're not careful, but it is a nice touch.








Enjoy!

 

[slowhand]

Chunky Pork and Sausage Chili



1 pound boneless pork country-style ribs, cut into 3/4-inch cubes

1/2 pound fully cooked smoked sausage, cut into 1/2-inch slices

1 cup chopped onion

1 cup chopped celery

2 cloves garlic, crushed

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can tomato sauce

1 (10-ounce) can diced tomatoes with green chiles

1 cup beer (room temperature), or water

2 teaspoons chili powder

1/2 teaspoon ground cumin
Salt and pepper, to taste



1. Place all ingredients in 4-quart slow cooker; mix gently. Cover and cook on low heat setting for 8 to 10 hours until pork is tender.

 

[ChefChiTown]

Since it's winter time, I figured that I would start posting some "make me warm" recipes that I've created.

Creme de Pomme de Terre Chez Poivre (Peppered Cream of Potato Soup)

8 -10 large red potatoes, small dice, peeling optional (you can use russet potatoes if you want to)
6 strips of bacon, cut into 1 inch strips
2 shallots, small dice
1/2 stalk celery, small dice
3 cloves garlic, minced
2 TBL thyme (if you use dried, you will only need half as much, so 1 TBL)
1 TBL parsley (if you use dried, you will only need half as much, so 1/2 TBL)
1/2 TBL rosemary (if you use dried, you will need half as much, so 1/4 TBL)
1 bay leaf
15 black peppercorns, whole
24 oz. chicken or vegetable stock (or broth)
12 oz. water
1 C heavy cream
2-3 cups spinach, cleaned
1 TBL chives, minced
Salt and pepper TT

- Make a sachet which includes the thyme, parsley, rosemary, bay leaf and peppercorns
- To make a sachet, start by cutting a 1 foot square out of cheesecloth
- Add the above ingredients into the middle of the cheesecloth
- Pull all of the corners together and tie it off with string

- In a large sauce pot, start by rendering the bacon fat over low heat and cook until crisp
- Remove bacon and set aside, but leave the fat
- Turn heat to medium and add shallots, celery, garlic and a pinch of salt
- Cook until garlic becomes fragrant, but do not burn
- When you start to smell the garlic, add the potatoes, chicken (or vegetable) stock, water and sachet
- Bring liquid to a boil and then drop to a simmer
- Cover and cook until potatoes have become tender, about 20-30 minutes
- Once potatoes are tender, remove the sachet
- Off of the heat, add the spinach (optional) and puree the soup
- Strain (optional, unless you add the spinach)
- Add cream and mix until incorporated into the soup
- Taste and add salt and pepper TT
- Garnish with bacon and minced chives

 

[slowhand]

Christmas Fudge


3 cups granulated sugar

3/4 cup butter

2/3 cup evaporated milk

1 cup chopped pecans

1 (7-ounce) jar marshmallow creme

1 (6-ounce) package or 1 cup semisweet Chocolate chips

1. Grease a 9-inch square pan; set aside.

2. Combine sugar, butter and evaporated milk in a saucepan. Cook to the soft-ball stage.*

3. Remove from the heat and stir in pecans, marshmallow creme and Chocolate chips. Stir until smooth then pour into pan. Refrigerate until firm.

 

[slowhand]

Nine Bean Soup



1 cup dried black beans

1 cup dried red beans

1 cup dried pinto beans

1 cup dried white beans

1 cup split green peas

1 (15.5-ounce) can navy beans, drained


1 (15.5-ounce) can garbanzo beans, drained

1 (15.5-ounce) can black-eyed peas, drained

1 (15.5-ounce) can kidney beans, drained

1 pound diced cooked ham

1 (14.5-ounce) can diced tomatoes

1 (10-ounce) can diced tomatoes with green chiles

1 onion, chopped

3 cloves garlic, crushed

1/2 teaspoon salt





1. Combine black beans, red beans, pinto beans, white beans and split green peas. Cover with water and soak overnight.

2. Drain beans and place in a large stockpot; cover with water. Add navy beans, garbanzo beans, black-eyed peas and kidney beans. Cover and bring to a boil. Reduce heat and simmer for 1½ hours or until beans are tender.

3. Add ham, tomatoes, tomatoes with green chiles, onion, garlic and salt. Simmer for 30 minutes to blend flavors.


Makes 12 servings.

 

[Will E Worm]

I still need to try this. Sounds good.

Egg and Sausage breakfast casserole
2 lbs. roll sausage
1 loaf Pepperidge Farm bread (cut off crust & cube)
3/4 lb. sharp cheddar cheese (orange), shredded

Brown sausage and drain. Place on bottom of 9"x13" casserole dish. Place bread on top of sausage and put shredded cheese on top of bread.
Mix with beater in large bowl:


8 eggs
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
2 tbsp. Worcestershire sauce
4 c. half and half

Pour liquid mixture over ingredients in casserole, cover and keep in refrigerator overnight. Bake for 45 to 50 minutes in 325 to 350 degree oven. Cut into squares, serve hot.

What could I substitute for Worcestershire sauce?

 

[member006]

Shepherd's Pie

For added flavor, top the potatoes with a cup of shredded Cheddar cheese.


Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 6 servings

INGREDIENTS
3 potatoes, peeled and cubed
1 pound lean ground beef
1 large onion, diced
1 green bell pepper, chopped
2 tablespoons margarine
1/4 cup milk
1 (9 inch) unbaked pie shell
1 (15 ounce) can cream-style corn

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook for 15 minutes, or until tender. Drain and mash with margarine and milk until fairly smooth.

Meanwhile, crumble the ground beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until beef is browned; drain excess fat.

Place the beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.

Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.

LL

 

[slowhand]

Italian Rice Pie



INGREDIENTS:

CRUST: (Pasta Frolla):

2 c. flour
3/4 c. sugar
1/4 lb. butter (butter)
2 eggs
4 tbsp. milk
1 tsp. vanilla

FILLING:

2 lbs. Ricotta
1 1/2 c. sugar
1 tsp. vanilla
3 egg yolks
1/2 c. cooked rice
1 c. milk
1/2 tsp. cinnamon (optional)
3 egg whites, beaten stiff



DIRECTIONS:

Crust: Combine flour, sugar and cut in butter. Whip eggs, milk and vanilla together and add to flour mixture to form a soft dough. (Refrigerate for 1/2 hour to make it easier to handle.)

Roll out on floured board keeping dough in circular shape. The dough is quite sticky but keeping it floured makes it easier to work with. Fill with rice filling below. Bake in moderate 350 degree oven about 3/4 to 1 hour.

Filling: Place Ricotta, sugar, egg yolks, vanilla in bowl. Blend well. Add milk and rice (and cinnamon). Beat egg whites. Fold into first mixture. Pour into pie shell and bake

 

[member006]

Quick Pizza Margherita

Ingredients
1 (10-ounce) can refrigerated pizza crust dough
Cooking spray
1 teaspoon extra-virgin olive oil, divided
1 garlic clove, halved
5 plum tomatoes, thinly sliced (about 3/4 pound)
1 cup (4 ounces) shredded fresh mozzarella cheese
1 teaspoon balsamic vinegar
1/2 cup thinly sliced fresh basil
1/8 teaspoon salt
1/8 teaspoon black pepper


Preparation
Preheat oven to 400°.
Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

Yield
4 servings (serving size: 2 pieces)

Nutritional Information
CALORIES 298(30% from fat); FAT 10g (sat 4.6g,mono 3.5g,poly 1.4g); PROTEIN 12.2g; CHOLESTEROL 22mg; CALCIUM 175mg; SODIUM 595mg; FIBER 2.1g; IRON 2.6mg; CARBOHYDRATE 38.6g

 

[slowhand]

Barbecue BLT Chicken Salad




INGREDIENTS

1/4 cup reduced-fat mayonnaise
1/4 cup barbecue sauce
1 tablespoon lemon juice
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups chopped cooked chicken breast
2 medium tomatoes, chopped
1 celery rib, sliced
5 cups torn salad greens
4 bacon strips, cooked and crumbled





DIRECTIONS

1. In a small bowl, combine the mayonnaise, barbecue sauce, lemon juice, pepper and salt. Cover and refrigerate for at least 1 hour. Just before serving, combine the chicken, tomatoes and celery; stir in dressing. Serve over salad greens; sprinkle with bacon.