recipes..get your recipes here!
POSTED BY: msg
UPDATED: Tuesday, April 3, 2007 18:48
VIEWED: 26585
PAGE 5 of 14
oooooooooh SpaceAnJL that sounds nummy. I must try that:)
Ok and as I keep bringing it up in the Forsaken...here's the breakfast casserole thing. It's great because you have to make it the night before and it cooks for a long time so you can have guests over and have time to get ready and sit with them and sip mimosas while you wait. I serve it with nice ripe strawberries , coffee, and melon with parma ham.
8 slices bread
5 eggs(or equivalent in egg subsitute)
1 pound sausage links cooked and cut up into thirds( I actually use meatless Morningstar farms sausage, but the real thing is fine too)
1 1/2 cups milk
1/2 c milk
1 teaspoon powdered mustard or 2 of the wet
2 teaspoons salt and pepper
2 cups shredded cheddar cheese
1 can cream of celery soup ( or you can make your own)
In a greased baking dish, rip the bread slices into bite sized chunks, then combine with sausage chunks. Mix 1 1/2 c milk, eggs, mustard, salt and pepper and beat until frothy. Pour egg mixture over bread and sausage and mix until bread is completely soaked and covered. Cover with shredded cheese. Refridgerate over night( at least 8 hours) Next morning mix 1/2 c milk with cream of celery soup and spoon gently on to the top of the casserole in a thin layer. Bake at 300 degrees for 1 1/2 hours.
I choose to rise instead of fall- U2
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Best. Porkchops. Ever.
1 1/2 inch thick porkchops, 1 per person.
Glaze:
1 tbsp olive oil
1 shallot chopped fine
1/2 cup all fruit preserves (I like blackberry)
3 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp coarse ground pepper
Brine:
1 quart cold water
1 cup salt
1 cup brownsugar
1 tbsp whole black peppercorns
Mix water, salt, and sugar until combined to make a brine. Add peppercorns, and then submerge the porkchops in the brine for 2 hours.
Heat olive oil in a small sauce pan. Add shallots, and cook until tender. Add fruit preserves, balsamic vinegar, coarse ground black pepper, and lemon juice. Stir to combine, and heat until just bubbling.
Heat grill to high. Take chops out of the brine and lightly rinse and pat dry with paper towels. Put chops on the grill, and cook for 2 1/2 minutes, rotate (not flip) chops 90 degrees to get crossing grill marks, cook for another 2 1/2 minutes. Turn the chops on the grill, and spoon the glaze over the cooked side. Cook for another 4-5 minutes.
Serve with wild rice and sauteed spinach.
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Wow- I'd heard that putting porkchops in brine really improved their moistness and flavor. I have to try this:)
I choose to rise instead of fall- U2
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In response to the request for the fruit oatie bars
Cookie:
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup unsalted butter, room temperature
1/4 cup granulated sugar
3/4 cup dark brown sugar
2 egg whites
1 teaspoon vanilla or maple extract
1/2 teaspoon butter-flavored extract
Filling:
1 1/2 cups peach preserves
1 teaspoon ground cinnamon, plus extra for dusting, optional
1/2 teaspoon ground nutmeg
1 teaspoon lemon zest
1/2 teaspoon lemon extract
Powdered sugar, for dusting, optional
Preheat oven to 350 degrees F.
For the cookie: In a medium mixing bowl, sift together the flour, salt, and cinnamon. In a large mixing bowl, with an electric mixer, cream the butter, granulated sugar, and dark brown sugar. Beat in egg whites, vanilla and butter flavor extracts. Carefully fold in the flour mixture with a rubber spatula. Wrap dough in plastic and chill until dough is firm, about 30 minutes in freezer.
For the peach filling: In a medium mixing bowl, mix peach preserves with cinnamon, nutmeg, lemon zest and lemon extract. When dough has chilled, roll out dough 1/4-inch thick and cut into pieces about 2 1/2 inches wide and 3 inches long. Place a teaspoon of peach filling in the center of each piece and fold each end of the dough to the center to cover the filling. Flatten cookies slightly and place them seam down and 1-inch apart on a parchment-lined cookie sheet. Bake for about 12 minutes, until lightly browned and just firm. Cool on the cookie sheet. Dust cookies with a mixture of powdered sugar and cinnamon, if using.
I choose to rise instead of fall- U2
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party meatballs newly invented
Browncoat meatballs
1 1/2 pounds ground beef
1/4 c grill seasoning
1/4 c worchestershire sauce
1 12 oz can whole cranberry sauce
1 8 oz can red chili sauce
mix ground beef, grill seasoning and worchestershire sauce well and form one inch meatballs. Brown in a frying pan and place in baking dish. Mix cranberry and chili sauces, cover meatballs liberally and bake 350 degrees for 20-25 minutes. Serve with small sword drink toothpicks on a buffet table and watch Shindig:)
I choose to rise instead of fall- U2
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Here's my recipe for a Honey Bun Cake. Be warned, mateys--this cake is NOT diet friendly at all. B2V loves it dearly.
Honey Bun Cake
Get a box of plain yellow cake mix
3/4 cup of oil (I use canola oil)
1 cup of brown sugar (I use dark)
4 eggs
8 ounces of sour cream (I use the light kind)
A tablespoon or so of ground cinnamon
Preheat your oven. I put mine on about 325-350. Mix together your eggs, oil, cake mix, and sour cream. (Mix it by hand.) Pour about half the batter into your baking dish.
Mix the brown sugar and cinnamon together. I use a fork and really mix it up good. Cover the batter in the pan with the sugar and cinnamon mix. Cover that with the rest of the batter. (I usually save out just enough of the cinnamon mix to sprinkle it lightly over the top of the second layer of batter.
Bake until done.
For the icing, take 4 tablespoons of milk, 1 tablespoon of vanilla (I use the real vanilla), and 2 cups of confectioner's sugar. Use a wire whisk to beat it smooth, then drizzle it all over the top of the done cake, while it's still hot.
Enjoy!
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You do that, and you'd best make peace with your dear and fluffy lord.
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I hope nobody minds, but I copied everything here and put it on my computer. No profit is intended here, just want a chance to sample some of the nummies. 
EDIT: And while I'm at it, I'll add my mom's recipe for lemon custard pie.
Lemon Custard Pie
1/2 cup of lemon juice
1/2 pint of heavy whipping cream
1 can of condensed milk
Mix ingredients together, pour into a pie shell and chill for three hours. You can use a graham cracker crust or make one of your own.
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"I left my conscience pressed between the pages of the bible in the drawer."
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MMmmmmmMMMMMMMMmmmmm.....graham cracker crust....
*drools*
_______________________________
You do that, and you'd best make peace with your dear and fluffy lord.
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depgirl- that was the whole point. To share and enjoy recipes:) I'll add some new ones here. Got them at the greek festival
spanokopita
1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10-ounce) boxes frozen chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 ounces feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator
1/2 pound (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs
Preheat oven to 400 degrees F.
Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.
Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.
Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
Baklava
For the Syrup:
1 cup sugar
1 cup honey
3/4 cup water
1 tablespoon lemon juice
2 cinnamon sticks
1 (1-inch) strip lemon zest
2 pinches ground cloves
2 pinches ground cardamom
Filling and Dough:
1 pound walnuts, or a combination of walnuts, pistachios, and almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks unsalted butter
1 pound phyllo, thawed according to package instructions
To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set aside to cool.
To make the filling and dough: Using a sharp knife or food processor, finely chop the nuts. In a mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.
Melt the butter over low heat in a small saucepan.
Using a pastry brush, lightly coat a 9-by-13-inch or 10-by-15-inch baking dish with some of the melted butter.
Open the package of phyllo and lay the thin sheets on a clean work surface next to your baking dish; if the sheets measure approximately the same size, then proceed from here. If they are larger, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap or a lightly damp kitchen towel; the sheets of phyllo dry out very quickly if left uncovered.
Preheat the oven to 350 degrees F.
Place one of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Spread 3/4 cup of the nut mixture evenly over the buttered phyllo sheets. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.
Use a sharp knife to make four lengthwise cuts through the layered phyllo at 1 1/2-inch increments. You should have 5 (1 1/2-inch) wide strips lengthwise. Then cut d
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