Jedi Council Forums - The cooking/recipie thread

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Author	Topic: The cooking/recipie thread
VoijaRisa Registered: Oct '02	Date Posted: 10/20/06 3:48pm Subject: RE: The cooking/recipie thread
	Name: Cheesey Bacon bites Region: American Difficulty: * Cooking Time: 30 minutes Ingredients: - 3 oz. softened cream cheese - 1/4 cup bacon bits - 2 Tbsp diced onion - 1/8 tsp black pepper - 1 8 oz package crecent rolls Instructions: 1. Preheat oven to 350. 2. Mix cream cheese, bacon, onion, and pepper in a small bowl. 3. Instead of seperating crecent rolls into triangles, pinch together in pairs of two to make squares. 4. Spread cheese mixture along longest edge and roll. 5. Cut each roll into one inch pieces. 6. Place each piece cut side down on a cookie sheet and bake for 15 minutes or until golden brown. Notes: This is a very quick and easy appetizer that takes almost no prep work and requires little cleaning up. I'm using it for a potluck tonight. The last time I went to a potluck, I made an entree and no one touched it, going instead for the finger foods, so I figured I'd give those a try this time! -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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twilek69 Title: St Louis FanForce Council Registered: Apr '05	Date Posted: 10/21/06 9:57am Subject: RE: The cooking/recipie thread
	These sound yummy and they are easy! Will have to try it. -----signature----- I love it when a plan comes together! Goddess of Paper Mache' Proud Member of the NES
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VoijaRisa Registered: Oct '02	Date Posted: 10/22/06 7:10pm Subject: RE: The cooking/recipie thread
	Almost all of these recipes have been easy. :P I haven't posted my one for Swedish Meatballs yet. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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LandosGeriCurl Registered: Dec '06	Date Posted: 12/4/06 1:34pm Subject: RE: The cooking/recipie thread - Date Edited: 12/4/06 3:56pm (3 edits total) Edited By: Jedi_Dajuan
	Not really appropriate
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JediCirrus Registered: Oct '02	Date Posted: 12/11/06 7:07am Subject: RE: The cooking/recipie thread - Date Edited: 12/11/06 7:10am (1 edits total) Edited By: JediCirrus
	Since its the Holiday time, I figured I would share my Fudge recipe... (Sorry, no picture. You do know what fudge looks like though, right?) Name: Chocolate Marshmallow Fudge Region: American Difficulty: *** Cooking Time: 15 minutes Ready In: 5 Hours Ingredients: - 7 ounces jar marshmallow fluff - 1 1/2 cup sugar - 2/3 cup evaporated milk - 1/4 cup butter - 1/4 teaspoon salt - 12 ounces semi-sweet or milk chocolate chips - 1/2 cup chopped nuts - 1 teaspoon vanilla Instructions: Prep: 1) Lightly butter an 8" square bake pan. (I use an 11"x8" rectangle for thinner fudge pieces.) 2) Cut a piece of wax paper 2" larger then each side of the pan. (An 8" square pan would have a piece of wax paper 12"x12") Cut the wax paper from the corner of the pan to the corner of the wax paper. Repeat for all 4 corners. 3) Place the wax paper in the pan. The butter in the pan will allow you to pull out the wax paper with no fuss. The cuts made will allow the wax paper to sit on the bottom of the pan with overlap on the edges. After the fudge cools, you can just pull the wax paper out to get to the fudge. Cook: 4) Combine marshmallow fluff, sugar, milk, butter, and salt in a 3 qt. saucepan. 5) Bring to a full boil over medium heat, stirring constantly. (Its very important to continue to stir the entire time, or the fudge will burn and be very gritty.) 6) After a full boil is reached, continue to boil for another 5 minutes over medium heat. Again, stir constantly. 7) Remove from heat. 8) Add chocolate chips and stir until melted. 9) Stir in nuts and vanilla. (If you do add nuts, I would recommend roasting them in the oven at 400° for one hour first. I don't eat nuts so I can't say what will happen or how they will taste if you do not do this...) Post: 10) Pour fudge into the pan you prepared above. 11) Let sit until cool, about 5 hours. (Do not cool in the fridge.) Notes: This is actually one of the easiest fudge recipes I have seen. It is also one of the few that does not require a candy thermometer to make. Fudge will absorb moisture from the air, which will keep it from becoming very solid. This is why you should not cool the fudge in the fridge, it is very humid in there. Also, do all your preparation and gather all your equipment before beginning; once you start making fudge, you can't stop in the middle without the risk of ruining the batch. Enjoy... EDIT: Sorry, forgot to spell check..... -----signature----- "Rather fail with honor than succeed by fraud." - Sophocles
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jedi_runya Title: Manager Emeritus Registered: Jan '05	Date Posted: 12/11/06 2:53pm Subject: RE: The cooking/recipie thread
	yummm, Fudge. One of my favorite things about Christmas time... -----signature----- "...Only now, at the end, do you understand." Emperor Palpatine--Episode VI "Thinking is the hardest work there is, which is probably the reason why so few engage in it." -Henry Ford
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VoijaRisa Registered: Oct '02	Date Posted: 12/29/06 11:56am Subject: RE: The cooking/recipie thread
	I was waiting for it to get cold before posting this, but it seems that that might not happen this Winter, so I'll go ahead and post it now anyway. No picture this time. Name: Beef Vegetable Soup Difficulty: * Ingredients: - 8 cups water - 1 tbsp salt - 1 medium onion (chopped) - 1 cup diced tomatoes - 1 package short ribs - 1 bag mixed vegetables - 1/2 head cabbage (shredded) Instructions: 1. Simmer short ribs in water for 1 hour. This will form the stock. 2. Remove ribs from water. Seperate from bone and chop into cubes. Return cubes to stock. 3. Add vegetables, cabbage, and salt to stock. Continue simmering. 4. In a small saucepan, sautee onions and tomatoes. Add to stock when onions begin to become clear. Notes: Overall, it's a very simple recipe. It will generally make about 8-10 servings as a side dish and reheats extremely well in a microwave. I haven't tried it, but I suspect it would also be good with cubed potatoes added at the time the vegetables are o they're tender, but not mush. If you're a fan of broccoli, that might also work well too. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 1/6/07 9:40pm Subject: RE: The cooking/recipie thread - Date Edited: 1/6/07 9:45pm (1 edits total) Edited By: VoijaRisa
	I found a new cheesecake recipe I felt like trying tonight. It's still cooling so I haven't actually tasted it yet, but boy does it look good. Oh, and this recipe makes 2 9" cheesecakes. I only have one springform pan, so I'm saving the rest of the batter till tomorrow and make the other. I need to get more sugar to make the strawberry glaze in my previous cheesecake recipe and I'm also thinking about getting some caramel and chocolate for the second. Credit for the recipe has to go to ceejamon on genmay.net's forums. Oh, and I took pictures of the whole process, so I'll toss those in as well. Name: Cheesecake Difficulty: *** Ingredients: - 1 box Famous Amos cookies - 2 sticks of butter - 2 1/2 pounds (5 packages) cream cheese, softened - 1 3/4 cups sugar - 2 tbsp flour - 1/4 tsp salt - 2 egg yolks - 5 whole eggs - 1 tsp vanilla extract - 1 cup sour cream - 12 squares Baker's white baking chocolate (2 packages) Instructions: Crust 1. Open bag of cookies slightly and press out air. Crush cookies into a fine powder using a rolling pin, wine bottle, or by hand if nothing else is handy. 2. Melt 1 1/2 sticks butter in microwave and combine with cookie crumbs in bowl. Mix well. 3. Press half of the buttered cookie crumbs into the bottom of a springform pan. Filling 4. Soften cream cheese in microwave on LOW for a few minutes, being careful not to burn. 5. Beat well and add (one at a time): sugar, flour, salt, eggs, vanilla, sour cream, and chocolate. 6. Use remaining butter to butter the sides of the springform pan to keep it from sticking. Then pour batter into springform pan on top of crust. 7. Bake in oven at 200º F for ~3 hours or until cake is reasonably firm to the touch (it should still jiggle as it is removed from oven). 8. Turn off oven but leave cake in for up to an hour to allow it to cool. This will prevent cracking. 9. Refridgerate overnight. Notes: The person I stole this from recommends using about 1 1/4 boxes to completely cover the bottom of 2 pans, but I think it's possible to do it in 1 (given that's all I bought). Additionally, it might seem like a lot of butter in the crust, and, while that's true, a fair amount of it will seep out as you bake. Thus, it's a good idea to put a cookie sheet underneath the pan (preferably on the rack below) to catch the drippings. Additionally, while mixing initially, be very cautious of using a hand mixer. Unless your cream cheese is very warm it will be very thick and can potentially burn out hand mixers. The originator of this recipe recommends a standing mixer, but I did everything by hand since I have neither. Overall, this recipe is more time consuming than it is difficult. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 2/10/07 12:13pm Subject: RE: The cooking/recipie thread - Date Edited: 2/10/07 12:14pm (1 edits total) Edited By: VoijaRisa
	Name: Garlic Cheese Bread Region: Italian-ish Difficlty: * Cooking time: 10 minutes Ingredients: - 1 loaf french bread - Spreadable butter (or margerine) - Garlic salt - Cheddar cheese - Swiss cheese - Provellone cheese - Paprika Instructions: 1. Slice french bread lengthwise. 2. Spread generously with butter. 3. Sprinkle with garlic salt and paprika (to taste). 4. Add cheeses in equal proportions. 5. Bake at 400ºF until cheese begins to turn golden brown. Notes: My grocery sells half cooked loaves of french bread. Just pop them in the oven for 5-10 minutes and they'll be finished off. If possible, go this route as it will keep the bread from being as dry and crunchy. If you prefer it that way, then you can always precook it before putting the cheeses on. The blend of cheeses I use might be considered strange. I'd actually much prefer to use a different kind: Provel. Unfortunately, it's impossible to get provel outside of St Louis. Thus, I use the three cheeses that provel is comprised of. It's not quite the same, but it's definately good. This makes for a great side piece to many other italian dishes, such as the baked ziti or alfredo I posted last May, or next to some simple spaghetti and canned tomato sauces. Additionally, adding sliced deli ham to this turns it into the renowned Gerber sandwich; A St Louis specialty. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 2/10/07 8:40pm Subject: RE: The cooking/recipie thread
	I tried a new recipe tonight. It's a bit off of the beaten path from my heavy cream sauces with no redeeming nutritional value. It wasn't bad, but I think there are a few improvements to make. Anyway... Name: Chicken with creamy apple-mushroom sauce Difficlty: ** Cooking time: 45 minutes Ingredients: - 1 package (3-4) chicken breasts - olive oil - 1 package fresh mushrooms - 2 cloves garlic (diced) - 1 1/2 cups chicken broth - 2 large apples (peeled and diced) - 1 cup half & half - salt - pepper Instructions: 1. Cook chicken in oil. 2. Remove chicken from skillet and drain. Set aside and keep warm. Sautee mushrooms, garlic, and onion. 3. Add broth, apples, and spices. Simmer until apples become soft. 4. When apples are soft, mash and add half & half. Simmer until sauce thickens (~5 minutes). 5. Return chicken to sauce and allow it to simmer for ~5 minutes (this also allows it to absorb some of the flavour). Notes: Again, this recipe isn't terribly hard, but it does take awhile. When I found this recipe, I was a bit leery to try something that mixed apples and cream, but it wasn't bad. One mistake I made was not to peel the apples (since I don't have an apple peeler and didn't want to do it with a knife). I also ran out of garlic in making garlic mashed potatoes, so I replaced the fresh garlic with garlic powder. Not sure that helped too much. I also diced the chicken as opposed to having a whole breast, but there's no real difference. I think this would work well over a bed of rice. Overall, I think this recipe is something I'd try again. White wine would also go well with this if making it a special dinner. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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VoijaRisa Registered: Oct '02	Date Posted: 2/13/07 12:17pm Subject: RE: The cooking/recipie thread
	Name: Vanilla Fruit Salad Difficlty: * Cooking time: < 10 minutes Ingredients: - 11 oz can Mandarin Oranges - ~16 oz can peaches - ~16 oz can pears - ~15 oz strawberries - ~15 oz pineapples - 1 large apple - ~1 tsp vanilla pudding mix Instructions: 1. Open each can slightly to allow juices to drain. 2. Pour a small amount of juices from each into a measuring cup to have about 1/3 cup of mixed juices. 3. Add ~1 tsp vanilla pudding mix. 4. Mix well. 5. Drain juices from remaining fruits in a strainer, shaking to remove as much juice as possible. 6. Pour into large tupperware container and add reserved juices. 7. Shake to distribute juice and fruits evenly. 8. Refridgerate for a few hours before serving. Notes: This recipe works fantastically for dinner parties and is highly customizeable on what fruits to add, how much of each's juice to add to the mix, etc. The vanilla pudding adds a very nice little kick that ordinary fruit salads don't have. Banannas are also very good in this, but they get all brown and icky very quickly. Thus, if you want to add them, it's best to do so right before serving, keeping them on top, so that they will be eaten first and none will be left to go bad if there are any leftovers. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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twilek69 Title: St Louis FanForce Council Registered: Apr '05	Date Posted: 2/13/07 1:51pm Subject: RE: The cooking/recipie thread
	Jon, that all looks really good, especially the garlic cheese bread. Yum!!! -----signature----- I love it when a plan comes together! Goddess of Paper Mache' Proud Member of the NES
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Darth_Gangrenous Title: •Teh-Mole's Game Grinch •Retired StLFF CR Registered: Jun '05	Date Posted: 2/13/07 6:11pm Subject: RE: The cooking/recipie thread - Date Edited: 2/13/07 6:18pm (1 edits total) Edited By: Darth_Gangrenous
	Please keep the pics to a minimum ie. one per dish for those of us that use dial-up. It is getting to the point that this thread is taking several minutes to load. -----signature----- e-dad of s65horsey e-sonofAzureAngle2\|e-twinofEirate_rules e-bro of VaderD,Lissa,JE,Thrawn1786,Chilla,Blueeyes,SWF,TEE,Rilwen,Swan,Rabe,morri,Shaelyn,Allegra&Zap Master of Dar_manda Geriatric Ward suite 305
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VoijaRisa Registered: Oct '02	Date Posted: 2/18/07 4:49pm Subject: RE: The cooking/recipie thread
	Last week, I looked up a bunch of new recipies and put the ingredients for a few on my shopping list. When I got home, I discovered there was one item that I'd purchased that wasn't in any of the recipies I'd bookmarked. It was a portobello mushroom. So I spent some time looking up all sorts of recipies involving them, seeing if any sounded familiar, but they didn't. Thus, I decided to just go with a stuffed mushroom. The recipie I used (and will be passing along minus the modifications I made) is for 8 stuffed mushrooms. One is all anyone really needs, so this is more for appetizers at a party than something you'd make for yourself (although I did after cutting things down). Anyway... recipe: Name: Sausage Stuffed Porotbello mushrooms Difficulty: * Cooking time: 30-45 minutes Ingredients: - 8 Portobello mushrooms (stems removed) - Olive oil - Salt - 2 lb ground italian sausage (removed from casings) - 1 bundle green onions (diced) - 3 cloves fresh garlic (minced) - 1-2 cups bread crumbs - 1/2 cup milk or half & half - 1/2 cup grated parmesan romano - 2 eggs (beaten) - generic italian seasoning - mozerella cheese (any amount desired) Instructions: 1. Brush mushrooms lightly with olive oil and sprinkle with salt. 2. Brown sausage in skillet with green onions. 3. Mix garlic, bread crumbs, milk, eggs, grated parmesan and spices in a small bowl. 4. Add sausage and onions, mixing well. 5. Spoon evenly into mushrooms and top with mozerella. 6. Cook on lightly greased baking sheet at 350º for 15-20 minutes. Notes: The original recipe is intended to be spicier than I expect I'd like (I hate spicy foods). Thus, I left out the hot spices. If you like spicy foods and want to put them back in, use cayenne pepper, Tobasco sauce, or crushed red pepper. -----signature----- "They say a little knowledge is a dangerous thing, but it's not one half so bad as a lot of ignorance." ~Terry Pratchett
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Dagobah_Diva Title: StLFF Council Registered: Sep '02	Date Posted: 2/18/07 5:06pm Subject: RE: The cooking/recipie thread
	Mmmmmmmmm.....stuffed mushrooms..... -----signature----- Gene Police! Stop right there. Outta the pool! I refuse to have a battle of wits with an unarmed person.
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