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Author Topic: Fundraising Cookbook Recipe Submission Thread  (Read 14465 times)

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Offline Grants Committee

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  • Posts: 129
Fundraising Cookbook Recipe Submission Thread
« on: November 12, 2010, 04:11:36 PM »
All,

For legal reasons we need to get express permission from each member who wishes to submit a recipe to the AMG Fundraiser Cookbook. This permission would be to use the recipe and screen-name of the submitting individual.

Going forward, let us use this thread for further recipe submissions, and by the mere act of submitting in this thread you acknowledge and agree that you understand that your recipe will be printed in the fundraising cookbook. Please also submit only original recipes or recipes that you have adapted for your own use. Please no copying and pasting from a previously published source.

For those who have already submitted recipes in any other thread, please copy and paste those recipes into this thread. We realize this is extra work, but afterall it is for a wonderful cause!

Keep in mind that in submitting a recipe and hopefully purchasing a cookbook you will be helping to send a fellow forum member to the next Aids Meds Gathering, a member who without your help would not be able to attend such an amazing event!

If you are unfamiliar with AMG or what it's about please visit the "AM Gatherings" section of the Forums. There will be more information very shortly regarding this cookbook, donating to the Grant's Committee, and information on requesting assistance to attend the gathering. Stay tuned.

Meanwhile keep submitting those wonderful recipes! Proofing and editing will begin soon so you may get a question via PM regarding your recipe from WillyWump or Phildinftlaudy (thanks to Will and Phil for assisting in this endeavor)



-Grant's Committee

Offline carousel

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #1 on: November 12, 2010, 04:20:12 PM »
Who are the members of the Grants Committee?

Offline leatherman

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  • Google and HIV meds are Your Friends
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #2 on: November 12, 2010, 05:07:46 PM »
Lemon Bars
Ingredients
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

4 eggs
1 1/2 cups white sugar
4 tablespoons all-purpose flour
2 lemons, juiced

Directions
1.Preheat oven to 350 degrees F
2.In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.
3.Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4.Bake for an additional 20 minutes until the top begins to brown. The bars will firm up as they cool.
5.When cooled, sprinkle lightly with sifted powdered sugar and store in the refrigerator
leatherman (aka mIkIE)


chart from 1992-2013; updated 2/09/13  Reyataz/Norvir/Truvada

Offline skeebo1969

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #3 on: November 12, 2010, 05:08:52 PM »
   BBQ Salad

  Romaine lettuce
  1 can corn (drained & rinsed)
  1 can black beans (drained & rinsed)
  2 chicken breasts
  Tortilla strips
   Ranch dressing
   BBQ sauce

   I use Fresh Gourmet brand tortilla strips.  I started with using the multi colored ones because that's how the restaurant did it, but found the Santa Fe variety to be much better on this creation.  I use Kraft's Honey Smoke BBQ sauce, it has a really good taste for this salad.

  I marinade the diced chicken breast in Italian Salad dressing before hand with some added garlic salt and black pepper.

  You want to mix the Ranch dressing with the bbq sauce, I use about a 4:1 ratio.

   Toss the chicken breast in a dry hot frying pan (marinade on chicken will provide enough oil).  You want to scorch it, basically cooking the wetness of the marinade off.  After your done with the chicken toss the corn in the pan for a few minutes until roasted nicely, take out and put to the side to cool.  Now do the same with the blackbeans.

  Now it's assembly time...  Place a layer of romaine in a dish,  Top with chicken, black beans, corn, and tortilla strips.  Drizzle very lightly with a little of the plain bbq sauce over this layer.  Now top that with  same as before, but this time don't drizzle the bbq sauce over it.  Top with the ranch dressing/bbq sauce mixture and enjoy.

I despise the song Love is in the Air, you should too.

Offline skeebo1969

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #4 on: November 12, 2010, 05:10:58 PM »

Salmon and dill sauce

  1-8 oz sour cream
 1/2 bunch of dill
   Juice from one lemon
  1/4 teaspoon of red pepper flakes
  2 tablespoons horseradish

   Mix all ingredients together.  Char your lightly salted/peppered salmon on both sides in some olive oil being sure not to over cook.  Plate it and spoon a little of the sauce over the top and serve with a bed of wild greens.  Really good stuff!

I despise the song Love is in the Air, you should too.

Offline leatherman

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #5 on: November 12, 2010, 05:13:10 PM »
Amish Friendship Bread
Beginning with a starter amount of batter which you "feed" over a course of several days, you are able to bake a loaf or muffins every 10 days. Keeping a portion of the batter to start the next cycle, there's always some leftover to pass out to friends.

If you don't have access to a starter batch of batter, you can start your own.

Making your own starter - Active Dry Yeast Method
2 cups Warm water
1 tablespoon sugar
1 packet (or 1 tablespoon) Active dry yeast
2 cups All-Purpose flour

Into a clean, 2-quart glass or ceramic bowl, jar or crock, pour the water. Dissolve first the sugar, and then the yeast. Gradually, stir in the flour. Cover the container with a clean cloth (not plastic wrap or waxed paper -- you want the air to be able to get through) and put it in a warm place (between 80 and 85 degrees, ideally). The mixture will start to "work" almost immediately with small bubbles forming on the surface. Stir it once per day and, in three to five days, the bubbling will subside. Give it a good, healthy sniff and, when it has a clean, yeasty, sour smell, it's ready. Give it a final stir (it should have the consistency of pancake batter), cover loosely and refrigerate. The first time you make a cake with this traditional starter, it won't be quite as sweet as it will be the second time. You can either add a bit more sugar to the cake batter to compensate or try it as is.

You can just let the container of batter sit at room temperature normally. However, if the ambient temperature gets too hot and you might be afraid of the batter spoiling, store it in your refrigerator. Just remember to let it warm up to room temperature before baking with it, or feeding it. Also allow it to sit out after feeding until it gets bubbly once again before putting it back into the refrigerator.

Feed the starter you don't use in the cake with equal parts of milk, sugar and flour, enough just for you. Or, in friendship spirit, make enough to divide and share.If you give some away, remember to feed your starter so you'll always have the two cups you need for the recipe and a cup left over to grow some more.
---------------------------

Amish Friendship Bread Instructions

1) Do NOT use any type of metal spoon or bowl for mixing
2) Do not refrigerate
3) If air gets in the bag, let it out
4) It is normal to raise, bubble and ferment

Day  1: Do nothing
Day  2: Mush the bag
Day  3: Mush the bag
Day  4: Mush the bag
Day  5: Mush the bag
Day  6: add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk,
        and mush the bag
Day  7: Mush the bag
Day  8: Mush the bag
Day  9: Mush the bag
Day 10: Follow these baking instructions:

      1) pour the entire contents of the bag into a non-metal bowl
      2) add 1 cup flour, 1 cup sugar, 1 cup milk
      3) Measure out 2 separate batters of 1 cup each into
         1 gallon ziploc bags. Keep a starter for yourself and give
         the other 1 to a friend along with a copy of this recipe.
         (Be sure to date the bags!)
      4) preheat the oven to 325
      5) to the remaining batter in the bowl, ADD:

         (dry items)
         2 tbsp cinnamon
         1 1/2 tsp baking powder
         1/2 tsp baking soda
         1/2 tsp salt
         2 cups flour
         1 large box instant vanilla pudding

         (wet items)
         3 eggs
         1/2 cup milk
         2 tsp vanilla
         1 cup of oil
         (or 1/2 cup oil and 1/2 cup applesauce)

      6) mix separately 1/2 cup sugar with 1/2 tsp cinnamon
      7) grease 2 large loaf pans;
         dust pans with half of cinnamon/sugar mixture
      8) pour the batter evenly into the 2 pans and
         sprinkle the remaining sugar mixture over the
         top of both pans of batter
      9) bake 1 hour. Cool until the bread loosens from the pan
         evenly after about 10 mins. Turn out onto serving plate.
         Serve hot or cold.

To bake as muffins: fill cups 3/4ths full. bake for 20 mins. Stick with a knife to check doneness. Use a large spoon to remove asap from pan (especially if topped with sprinkled sugar). Makes approx. 2 dozen muffins.

Additional ingredients:
follow recipe as normal except save 1/2 cup of dry ingredients, use this to cover 1 cup of raisins, nuts, dried cherries, cranberries, etc. before mixing into batter.

Lemon muffins
delete cinnamon
substitute lemon pie filling for vanilla pudding
substitute lemon extract for vanilla
additional items: 1 cup tart dried cranberries, 1/2 cup coconut, 1/2 cup walnuts (or instead of fruit/coconut, add 2 tbsp poppy seeds)
extra: powdered sugar icing

Orange muffins
delete cinnamon
substitute orange extract for vanilla
additional items: 1 cup tart dried cranberries, 1/2 cup coconut, 1/2 cup walnuts, 1/2cup dried cherries or drained maraschino cherries
extra: powdered sugar icing

Chocolate muffins
delete or reduce cinnamon
substitute chocolate pudding for vanilla pudding
additional items: 1 cup chocolate chips, 1/2 cup coconut, 1/2 cup walnuts, 1/2cup dried cherries or drained maraschino cherries, mini-marshmallows
extra: powdered sugar or powdered sugar icing
      
Thanksgiving Pumpkin/cranberry muffins
substitute pumpkin pie spice for cinnamon
substitute pumpkin for oil
additional items: 1 cup dried cranberries, 1/2 cup walnuts
extra: cream cheese icing

Christmas Fruitcake muffins
additional items: 1 1/2 cups candied fruit, 1/2 cup raisins, 1/2 cup walnuts, 1/2cup drained maraschino cherries
extra: powdered sugar icing
leatherman (aka mIkIE)


chart from 1992-2013; updated 2/09/13  Reyataz/Norvir/Truvada

Offline leatherman

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  • Posts: 6,143
  • Google and HIV meds are Your Friends
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #6 on: November 12, 2010, 05:14:18 PM »
Butternut Squash Cake with maple/pecan icing
cake ingredients
1 1/4 C packed brown sugar
1 c vegetable oil
2 tsp vanilla
3 eggs
2 1/2 C flour
1 1/2 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
2/3 C buttermilk
2 C peeled, shredded butternut squash ( about 1 lb)
1/2 c chopped pecans

frosting ingredients
1/2 C butter
4 oz. cream cheese, softened
2 Tbl maple flavoring
4 tsp milk
4 c powdered sugar
1/4 C chopped pecans

Cooking Directions:
Pre-heat oven to 350
Spray bottom and sides of a 13 x 9 in baking pan with baking spray with flour
In a large bowl, beat brown sugar, oil, vanilla and eggs with mixer on medium until creamy.
On low speed, beat in flour, baking soda, pumpkin pie spice and salt until mixed
Beat on medium speed one minute longer
Stir in squash (and pecans)
Pour into pan
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean
Cool completely

Frosting
In a medium bowl, beat butter and cream cheese on medium until creamy
add maple flavoring and powdered sugar; beat on low speed until mixed
Beat on medium speed until smooth and creamy

Frost cake, sprinkle with 1/4 C pecans
Store covered in refrigerator
leatherman (aka mIkIE)


chart from 1992-2013; updated 2/09/13  Reyataz/Norvir/Truvada

Offline skeebo1969

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  • Posts: 5,705
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #7 on: November 12, 2010, 05:14:31 PM »

MAPLE MUSTARD GLAZED BAKED HAM

1 8-10 pound fully cooked bone-in ham
Whole cloves

1 cup whole-grain Dijon mustard
1/3 cup golden brown sugar
2 table spoons maple syrup

Score top of ham into diamonds and stud center of each diamond with a clove (just push it into scored diamond points).  Place in pan and cook at 350 degrees F for 1 1/2 hours.  The diamonds will open up during cooking and the cloves should remain in place.

In a bowl combine the mustard, brown sugar, and maple syrup.  Remove ham from oven and pour entire mixture over it.  Place back in oven and cook for about 30 additional minutes or until golden brown.  It will form a great crust.

You can make a side sauce to compliment by mixing a 1/2 cup of Dijon and 1/4 cup of maple syrup.

It's good for the holidays, make this and your family will want it every year.
I despise the song Love is in the Air, you should too.

Offline WillyWump

  • Member
  • Posts: 7,160
  • your ramblings bore Yamaguchi Kitteh
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #8 on: November 12, 2010, 05:30:46 PM »
Mexican Steak Millanesa. aka Mexican Chicken fried steak. Easy to make and delicious!

*for those watching Cholesterol or fat intake , please move on.


1lb of thinly sliced and tenderized Skirt steak (the thinner the better).
1 cup of Saltine crackers.
1 tbs of corn meal (no more than this)
1 egg
1 tsp salt.
1tsp black pepper
1 tsp garlic powder.
McCormicks Season-All
1 tbs oil.

Cut the steak into small portions. Season with McCormicks Season-All (dont try any other brand, McCormicks is the best)

Crush saltines crackers into a "meal" or powder, leaving some large chunks. Add Salt, pepper, Garlic Powder and Cornmeal to the cracker meal.

Crack the egg into a separate bowl.

Heat oil in a large pan.

Wash the steak portions in egg then place in cracker meal and cover each side.

Place steak portions in pan and cook for 1-1.5 min each side.

Serve over freshly made french fries. With a side of Pinto or Charro beans. Garnish with fresh avocado. Serve with an Ice cold Dos Equis poured into a chilled glass.

Mmmm- Mmmmm, slap yo mamma good eatin!

-Will
POZ since '08

Last Labs-
6/3/14 CD4- 736, UD 34%
6/25/13 CD4- 1036, UD,
2/4/13, CD4 - 489, UD, 28%

Current Meds: Prezista/Epzicom/ Norvir
.

Offline RAB

  • Member
  • Posts: 1,895
  • Joined March 2003
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #9 on: November 12, 2010, 05:42:01 PM »
Butternut Squash and Leek Soup

4 1/2 lbs butternut squash, halved lengthwise
5 TBS unsalted butter
4 large leeks (white and tender) chopped
7 sprigs of fresh thyme or 1 TSP dried thyme
6 cups chicken stock-1 TSP salt -1/2 TSP pepper (I use more)
1/2 cup sour cream
2 - 3 TBS chopped chives
8 slices of bacon, fried crisp and crumbled

Preheat oven to 350.  Place squash cut side down on a baking sheet and bake until tender (about 40 min.)
Let cool slightly.
Using a spoon scoop out and discard seeds.
Scrape the squash from the skin.
Melt butter over low flame, add leeks & thyme cook until soft and light brown (about 40 min)
Stir in the squash and stock, simmer over low heat 20 minutes.
In a blender puree soup until smooth, pour into serving bowls  and top with 1 TBS sour cream and 1 TSP chives and bacon.

Serve with warm crusty bread and beverage of choice.

(Note:  you can microwave the squash whole.  Pierce skin of squash in several places, place on paper towel in microwave, cook approx 10 minutes!  WARNING I tried this once and well it exploded cause I wasn't paying attention.  Never tried THAT again.)

« Last Edit: November 12, 2010, 05:44:43 PM by RAB »

Offline hope_for_a_cure

  • Member
  • Posts: 1,502
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #10 on: November 12, 2010, 06:05:44 PM »
This is a great idea and thanks to all who make this happen.  I will gladly re-post some I had posted a while back if need be. 

Bloody Marys
1 large can V-8 juice
juice of one lemon
2 tablespoons Worcestershire Sauce
4 dashes of Texas Pete or your favorite Tabasco Sauce
salt and pepper to taste
1 tablespoon celery seed or 1 teaspoon celery salt
sliced lime for garnish

Mix well and add your favorite vodka.  Pour over ice and use celery stalk for stir stick.  Fresh lime slices are great with this as a garnish


Try this easy/no mess pork roast:

1 large cooking bag (not the turkey size)
1 center cut pork loin
1 bottle of Kens Steakhouse (or your favorite brand) balsamic vinaigrette salad dressing
1 jar of raspberry jam
1/2 cup of cold water

Mix the jam, water, and salad dressing together really well
place the pork loin into the baking bag and then into a shallow roasting pan
pour the jam mixture over the pork roast, seal the bag, poke 4 small slits in top of cooking bag

OK - let this cook at 325 for 2 hours and you have a very good main dish.  I sometimes make potato pancakes as well as steamed cabbage to go with this. 



Offline hope_for_a_cure

  • Member
  • Posts: 1,502
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #11 on: November 12, 2010, 06:08:23 PM »
cornbread casserole -

1 box cornbread mix
1 can cream style corn
1 and 1/2 cups sour cream
3/4 cup cooking oil
3 eggs

Mix all ingredients above and bake at 375 for 45 minutes (or until golden brown on top).  I use a round Pyrex dish but use whatever you wish that is oven proof.  Hint: I have been told that glass works better than metal for this.  Most people that I have served this to enjoy it.  You may enjoy it as well.

Grape Salad:
main dish:
3 cups seedless grapes (use the red or black ones)
1 8 oz block of cream cheese (room temp)
1/2 cup granulated white sugar
2/3 cup of sour cream

topping:
2/3 cup toasted walnuts (chopped)
1/2 cup light brown sugar

Wash the grapes and remove any stems first and pat dry with a towel.  Mix the softened cream cheese with the sour cream and add the 1/2 cup of white sugar.  Stir the grapes and cheese/cream mixture together then top with the mixture of walnuts and brown sugar.  I press the topping down a bit to compact this on top of the grapes and cream.  Cover this and let it sit in the fridge overnight.  Then you are ready for a nice treat.  This goes well with any meal during the summer, winter, fall, or spring.  Enjoy!
 
 
 

Offline HippieLady

  • Member
  • Posts: 219
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #12 on: November 12, 2010, 06:14:26 PM »
Pretzel Salad

Preheat oven to 400 degrees.

Combine:
2 cups pretzels (crushed)
3 tbs sugar
3/4 cup butter or margarine (melted)

Pat into ungreased 9x13 pan and bake for 8-10 mins.  Cool completely.

Beat until light and fluffy:
8 oz cream cheese
1 cup sugar

Blend 1 9oz container of cool whip into cream cheese mixture.  Spread on cooled pretzel crust. Be sure to seal mixture to edge on pan.

Dissolve 1 6oz package of strawberry flavor jello in 2 cups boiling water.  Stir in 2 10oz packages of frozen sliced strawberries (do not thaw!)

Spoon onto cream cheese mixture and set up in refrigerator about 4 hours.
~Katie~
Diagnosed HIV+ April 30, 2010

Current CD4-638  VL-UD  11/2013

Offline HippieLady

  • Member
  • Posts: 219
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #13 on: November 12, 2010, 06:25:15 PM »
Korean Sesame Beef Lettuce Wraps

1 1/4 lb. boneless beef sirloin tip, tri-tip or eye of round
1/4 cup soy sauce
3 tbs sugar
2 tbs dark sesame oil
2 tbs minced garlic
2 tbs sliced green onions
2 tbs sesame seeds, toasted, ground
1/4 tsp salt
1/4 tsp black pepper
1 to 2 tbs veggie oil
1 head soft lettuce, such as Bibb or Boston, leaves separated

1. Slice beef across the grain into very thin slices. (For ease in slicing, place beef in freezer 1 hour) Place between 2 pieces of plastic wrap; pound with flat side of meat mallet until very thin.  Cut slices into (3-4 inch) square pieces.

2. Place beef and all remaining ingredients except veggie oil and lettuce in a large resealable bag; seal bag.  Turn to coat evenly.  Refrigerate at least 2 hours or up to 24 hours, turning occasionally.

3. Heat grillpan or heavy large skillet over med-high heat until very hot.  Add 1 tbs of the veggie oil; heat until hot.  Add beef in batches; cook 30 to 60 seconds or until browned, turning once and adding additional oil if necessary.  Place on platter, pour any pan juices over beef.  Serve with lettuce leaves for wrapping beef into packets.
~Katie~
Diagnosed HIV+ April 30, 2010

Current CD4-638  VL-UD  11/2013

Offline ElZorro

  • Member
  • Posts: 535
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #14 on: November 12, 2010, 07:56:26 PM »
Kahlua

Combine:
  10 tsp instant coffee (least expensive/generic)
  3 cups boiling water
  3 cups sugar

Simmer (don't boil, or it will taste burnt) for 1 hour. Let sit until it reaches room temperature.

Add:
  3 tsp vanilla
  1 qt (4 cups) vodka (doesn't need to be top shelf)

Let stand 24 hours.

Offline GSOgymrat

  • Member
  • Posts: 5,009
  • HIV+ since 1993. INTJ
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #15 on: November 12, 2010, 08:02:02 PM »
Turkey Chili

1 can    black beans (don't drain)
1 can    kidney beans (don't drain)
1 can    northern white beans (drained)
1 can    peeled diced tomatoes (mild green chili flavored)
1 can    tomato paste
1 lb.     ground turkey
1         green bell pepper, diced
1         yellow bell pepper, diced
1         onion, chopped
1 clove   garlic, minced
1 tbls      chocolate syrup
2 tsp.      chili powder
1 tsp.      basil  
1 tsp.      nutmeg
1 tsp.      pepper  
2 tsp.      salt

1 bag      restaurant-style white corn chips

1 cup      cheddar cheese, grated

Brown ground turkey and drain.  Add turkey to remaining ingredients in slow cooker.  Simmer on low heat, stirring occasionally for 6 hours or until flavors have blended.  Top with grated cheddar cheese if desired.  Eat chili with corn chips.
« Last Edit: November 12, 2010, 08:43:33 PM by GSOgymrat »

Offline phildinftlaudy

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  • sweet Ann what you think babe...
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #16 on: November 12, 2010, 08:26:17 PM »
Green Bean Casserole:
1 (10 3/4 oz can) Cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1/8 tsp soul food seasoning
1/8 tsp onion powder
1-1/3 cup French's French Fried Onions
16 oz pkg frozen cut green beans, thawed

Mix soup and milk, then add pepper, soul food seasoning, onion powder, beans and 2/3 cup of french fried onions in 1-1/2 quart casserole.  Bake at 350 degrees Fahrenheit for 30 mins -- Stir - Top with remaining french fried onions - enjoy

This goes great with pork chops, steak or chicken

 
 
 
 
September 13, 2008 - diagnosed +
Labs:
Date    CD4    %   VL     Date  CD4  %   VL
10/08  636    35  510   9/09 473  38 2900  12/4/09 Atripla
12/09  540    30    60   
12/10  740    41  <48   
8/11    667    36  <20  
03/12  1,041  42  <20
05/12  1,241  47  <20
08/12   780    37  <20
11/12   549    35  <20
02/12  1,102  42  <20
11/12   549    35  <20

Offline phildinftlaudy

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  • sweet Ann what you think babe...
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #17 on: November 12, 2010, 08:30:55 PM »
Bacon-Wrapped Stuffed Chicken Breasts
4 chicken breasts (I used the Perdue pre-cut ones)
4 slices of bacon
Broccoli Florets
4 slices of boiled ham
4 slices of Swiss cheese
1 small can chicken broth

Preheat over to 350 degrees Faren.
1. Steam the broccoli florets
2. Use wax paper and beat the chicken breasts down to about 1/4 inch
3) Put a slice of ham and a slice of Swiss cheese on the chicken breast
4) Add steamed broccoli florets to the breast
5) Roll the chicken breast and wrap a piece of bacon on around it
6) Fasten with toothpick
7) Put chicken broth in baking pan
8)Add stuffed, wrapped chicken breasts
9) Loosely wrap pan in aluminum foil
10) Bake at 350 for 40 minutes
11) Remove aluminum foil and bake an additional 10 minutes
Top with your favorite gravy (if you want)
I served with steamed carrots on the side and garlic mashed potatoes
 
 
 
September 13, 2008 - diagnosed +
Labs:
Date    CD4    %   VL     Date  CD4  %   VL
10/08  636    35  510   9/09 473  38 2900  12/4/09 Atripla
12/09  540    30    60   
12/10  740    41  <48   
8/11    667    36  <20  
03/12  1,041  42  <20
05/12  1,241  47  <20
08/12   780    37  <20
11/12   549    35  <20
02/12  1,102  42  <20
11/12   549    35  <20

Offline phildinftlaudy

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  • sweet Ann what you think babe...
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #18 on: November 12, 2010, 08:33:43 PM »
Cube Steaks w/Mushroom Gravy
Ingredients:
4 Cube steaks (not tube steaks - lol)
1/2 cup flour
1/2 cub canola oil
10 oz. can mushroom soup
1 Medium onion - sliced in rings
1/2 cup water
Seasonings (I used onion powder, seasoned salt, pepper, and paprika)

1) Lightly season cube steaks and dredge cube steaks in flour (I also lightly season my flour)
2) Put canola oil in fry pan and lightly brown flour dredged cube steaks on both sides
3) Put cube steaks in baking dish
4) Stir  mushroom soup and water into drippings left in fry pan from cube steaks
5) Heat over to 375 degrees Fahrenheit
6) Put onion rings on top of cube steaks
7) Pour mushroom soup/gravy mixture over top of cube steaks
8 ) Cover baking pan with aluminum foil and bake for one (1) hour

These came out delicious -- I served with yellow rice and seasoned green peas. 
 
 
 
September 13, 2008 - diagnosed +
Labs:
Date    CD4    %   VL     Date  CD4  %   VL
10/08  636    35  510   9/09 473  38 2900  12/4/09 Atripla
12/09  540    30    60   
12/10  740    41  <48   
8/11    667    36  <20  
03/12  1,041  42  <20
05/12  1,241  47  <20
08/12   780    37  <20
11/12   549    35  <20
02/12  1,102  42  <20
11/12   549    35  <20

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #19 on: November 13, 2010, 04:48:45 PM »
Chasen's Chili

Chasen's Restaurant (1936-95) was the site for the Academy Awards for many years and was famous for their chili.  Elizabeth Taylor had Chasen's Chili flown to Rome during the filming of Cleopatra in 1962.  Ronald Reagan proposed to Nancy Davis there, who used the Presidential Entrance on the final night to pick up an order of chili to go.  President Reagan did not venture out in public during his final years.

1 cube Butter
1 medium white onion (coarsely chopped)
1 medium bell pepper (coarsely chopped)
1 lb. lean ground beef
1 lb. lean ground pory
1 clove garlic (chopped)

1 cup pinto beans (soaked overnight)
1 16 oz. can kidney beans
1 16 oz. can stewed tomato
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground cumin
1/3 cup chili powder
1 cup parsley (finely chopped)
1/2 tsp. oregano

Cook the pinto beans, kidney beans, stewed tomato in a big pot with salt, pepper, ground cumin, chili powder and oregano.

Saute the white onion, garlic, and bell pepper in butter (until onion is transparent)  Brown the ground beef and ground pork in onion mixture.  Combine the meat mixture with the bean mixture, let it cook for about 4 hours.  Skim the fat off the top, sprinkle with parsley.   


Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #20 on: November 13, 2010, 05:22:03 PM »
This recipe came from Moffie

Pumpkin Cheescake with Frangelico

Crust
24-28 gingersnaps
3 Tbls. water
1/4 cup unsalted butter

Pumpkin Filling
16 oz. cream cheese
16 oz. unsweetened solid pack pumpkin
5 large eggs
3/4 cup firmly packed brown sugar
1/2 cup frangelico
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves

Sour Cream Topping
16 oz. pure sour cream
1/4 cup sugar
1/4 cup frangelico
16 whole hazelnuts

For the crust:
Grind gingersnaps and sugar in processor (or hand grinder).  With machine running slowly add melted butter.  Press mixture into bottom of 9" spring form pan and freeze for 15 minutes (or until ready to fill and bake- can be prepared 3 days in advance.

For the filling:
Position rack in center of oven, preheat to 350 degrees F.  Make sure all ingredients are room temperature.  Start blending the cream cheese, blend all ingredients in mixer or food processor until totally smooth, stopping to clean sides and see that everything is incorporated.  Pour filling into crust lined pan and bake until the edges of the cake begin begin to pull away from the sides of the pan and cake begins to brown.  This is very important and time will vary.  At about 45 minutes, peek and see.  When the cake is ready, the center will be soft.

For the topping:
Whisk together sour cream, sugar and frangelico.  Without removing cake from the oven, pour topping evenly , starting at the edges over hoit cake.  Carefully spread evenly.  Continue baking cake until the edges start to bubble- about 10 minutes more.  Refrigerate at least 12 hours.  Lightly press hazelnuts around the outside of the cake and serve in about 30 minutes.

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #21 on: November 13, 2010, 05:50:01 PM »
Sangria was brought to this country by the Spaniards and was given to travelers along the El Camino Real from San Diego to Monterrey.  There are 21 missions along the El Camino Real which were built to take 1 day of traveling from 1 mission to the other.  The travelers would stay at the mission where they would stay 1 or 2 days.  Traveler rooms were kept ready in every mission where they were served the best food and wine.  It is believed this is where the motel business began.   

Cousin Irma's Sangria

1 gallon red wine (burgundy)
2 oz. orange liquor
2 oz. rum (or brandy)
3 or 4 lemons
1 large bottle soda or mineral water (optional, champagne or club soda)
Bite size chunks of peaches, pineapple, oranges and papayas (only the ones you like)

Pour the wine mixture into a glass pitcher.  Cut the lemons and slide them into the wine.  Place into the refrigerator for a few hours or overnight.  Add the bite size chunks of fruit
 

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #22 on: November 13, 2010, 06:18:06 PM »
Grandma Trudy's Lasagna

The actual sizes of these packages are not known.  On her Wedding Day, she was so terrified, the preacher performed the wedding at the car.  She raised 12 kids, the recipe is in her hand writting.

1 package lasagna noodles
1 carton cottage cheese
1 package sharp cheddar cheese
1 package monterey jack cheese
1 package hamburger
1 jar extra thick spaghetti sauce
1 onion
1 clove garlic
parmesan cheese

Cook hamburger with onion and garlic, add spaghetti sauce and simmer 20- 30 minutes.
Grate cheeses. 

Put sauce on bottom of pan, then layer noodles (uncooked).  Spread cottage cheese on noodles, layer both cheddar and jack cheeses.  Start over with sauce, noodles etc..  Finish with sauce covering top layer.  Sprinkle with parmesan cheese, cover with foil, bake at 350 degrees F for 1 1/4 hours.  Let stand for 15- 20 minutes before cutting.

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #23 on: November 13, 2010, 06:42:51 PM »
Peanut Butter Pie

This pie has a chocolate crumb crust and a creamy peanut butter filling which was once a secret of Samantha Crist, Head Chef of the Palace Bar and Grill or Dana Crumb, ex-wife of artist R. Crumb.

Ingredients:
3/4 cup peanut butter (creamy or chunky)
1 1/4 cups of chocolate cookie crumbs (about 20 cookies)
1/4 cup white sugar
1/4 cup butter
1 (8 oz. package) cream cheese
1 cup white sugar
1 tbls. unsalted butter (softened)
1 tsp. vanilla extract
1 cup whipping cream
1/4 cup grated chocolate or chocolate cookie crumbs (optional)

Directions:
Combine 1 1/4 cup cookie crumbs, 1/4 cup sugar, and 1/4 cup butter; press into a 9" pie plate.  Bake at 375 degrees F for 10 minutes.  Cool.

In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, butter, 1 tlbsp butter and vanilla until smooth.  Whip the cream and fold into the peanut butter mixture.

Gently spoon filling into crust.  Garnish with the grated chocolate or chocolate cookie crumbs if desired.  Refrigerate.  Makes 1 pie  
« Last Edit: November 14, 2010, 02:10:45 PM by Choofnhurl »

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #24 on: November 13, 2010, 06:54:15 PM »
There was an event at Humboldt State University in the park at Arcata called The Ramos Fizz Off.  Each year the winner got prizes.

Ramos Fizz
2 oz. gin
2 oz. cream
1/2 oz. lemon juice
1/2 oz. lime juice
Splash of orange flavored syrup
club soda
orange slice
marachino cherry
1 tsp. powered sugar
1/2 cup ice

Combine gin, lemon juice, orange flavored syrup and powdered sugar in blender with ice.  Blend at medium speed until smooth (15- 20 seconds).  Pour into a chilled hi-ball or chimney glass, top with club soda and garnish with orange slice and marachino cherry 

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #25 on: November 13, 2010, 07:19:50 PM »
Cousin Ruby was heart broken when her husband got a job driving truck for Jolly Green Giant and she had to leave her best friend (my mom).  Her new friend, a Mexican woman in Salinas gave her this recipe, whic has been a family favorite for about 50 years:

Spanish Swiss Steak

1 round steak (cubes)
4- 5 oz. diced green chilis
1 Tbls. chopped onion
1 can (15 oz.) tomato sauce
1 cup water
tortillas

Brown the meat, add the chili's and onion in skillet (cast iron- preferred).  Add the water and tomato sauce, bring to boil then simmer on low to medium heat for an hour.

For very spicy, add the green chili's at the start
For less spicy, add the green chili's in the last 20- 30 minutes 

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #26 on: November 13, 2010, 07:48:15 PM »
Mayonnaise Cake

This is a real moist cake and takes about 3 hours to make.

Ingredients:
1 3/4 cups, all- purpose flour
1 cup white sugar
1/3 cup cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/8 tsp salt
1 cup mayonnaise
1 cup water
2 tsp vanilla extract

Heat oven to 350 degrees F
Grease and flour 13"x9"x2" pan or 10" tube pan
Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in large bowl.  Add mayonnaise, water and vanilla, beat on medium speed.  Pour batter into prepared pan bake:
40 minutes (rectangular pan)
45- 50 minute (tube pan)
Cool 10 minutes before cutting

If you want to cut the sweetness
Cocoa Fudge
2/3 cup cocoa
3 cups sugar
1/8 tsp salt
1 1/2 cup milk
1 tsp vanilla extract
nuts (optional)

Thoroughly combine all the dry ingredients in a heavy sauce pan or skillet.  Stir in milk... stirring constantly, bring to a boil on medium heat to 234 degrees F (soft-ball stage).  Remove from heat, stir in the vanilla and butter

Do not stir, cool at room temp to 110 degrees F.  Pour over cake before fudge thickens, spread the rest on a lightly buttered pan and cool   

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #27 on: November 13, 2010, 08:15:44 PM »
For generations, my mom's family lived in Texas, New Mexico and Arizona and were dirt poor.  Every aunt and every cousins family serves the driest applesauce cake on every Thanksgiving and every Christmas dinner.  It is tradition, there is NO getting around it and it is an acquired taste.

Applesauce Cake

1/2 cup shortening
1 cup sugar
1 egg
2 cups sifted flour
1 cup strained applesauce
1 cup raisins
1 cup chopped nuts
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp clove

Cream butter, add sugar and cream together until light and fluffy.  Add egg and beat well.  Add the rest of the dry ingredients alternately with applesauce to creamed mixture, fold in raisins and nuts.  Pour into greased 9" tube pan and bake at 350 degrees F for 50- 60 minutes.

My mom and her sisters have long passed, the cousins are far away and I have broken tradition... I made this cake twice in 25 years and both times used 2 cups applesauce instead of the 1 cup and found this cake to be moist.

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #28 on: November 13, 2010, 10:29:08 PM »
Pumpkin Nut Cake

1/4 lb. butter
1 1/2 cups sugar
1 cup pureed pumpkin
2 eggs
2 cups flower
1/2 tsp. salt
1 1/2 tsp. nutmeg
2 tsp. cinnamon
1/2 cup raisins
1/2 cup nuts

Preheat oven to 350 degrees F.  Cream butter and sugar, beat well.  Add pumpkin and blend, beat in eggs.  In another bowl, mix flour, salt, baking soda, nutmeg and cinnamon.  Add this to the pumpkin mixture until just mixed, stir in raisins and nuts, spread into (2) 8" buttered and floured pans.  Bake for 25- 30 minutes

Frosting:
1 1/3 pkg cream cheese
1 1/2 cups sugar
1 egg white (beaten)
1/2 tsp. vanilla
1/8 tsp. salt
Beat all ingredients together until it gets spreadable 

Offline edfu

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #29 on: November 14, 2010, 12:54:38 AM »
Peanut Butter Pie

This pie has a chocolate crumb crust and a creamy peanut butter filling which was once a secret of Samantha Crist, Head Chef of the Palace Bar and Grill or Dana Crumb, ex-wife of artist R. Crumb.

Ingredients:
1 1/4 cups of chocolate cookie crumbs (about 20 cookies)
1/4 cup white sugar
1/4 cup butter
1 (8 oz. package) cream cheese
1 cup white sugar
1 tbls. unsalted butter (softened)
1 tsp. vanilla extract
1 cup whipping cream
1/4 cup grated chocolate or chocolate cookie crumbs (optional)

In a mixing bowl, beat cream cheese, peanut butter, 1 cup sugar, butter, 1 tlbsp butter and vanilla until smooth.  Whip the cream and fold into the peanut butter mixture.

Um, erm...where's the peanut butter in the list of ingredients???  How much peanut butter???  Creamy or chunky? 
"No one will ever be free so long as there are pestilences."--Albert Camus, "The Plague"

"Mankind can never be free until the last brick in the last church falls on the head of the last priest."--Voltaire

Offline edfu

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #30 on: November 14, 2010, 01:17:49 AM »
Grandma Trudy's Lasagna

The actual sizes of these packages are not known. 

1 package lasagna noodles
1 carton cottage cheese
1 package sharp cheddar cheese
1 package monterey jack cheese
1 package hamburger
1 jar extra thick spaghetti sauce

Oh, c'mon, Choof, without any measurements, this recipe is useless.   
"No one will ever be free so long as there are pestilences."--Albert Camus, "The Plague"

"Mankind can never be free until the last brick in the last church falls on the head of the last priest."--Voltaire

Offline leese43

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #31 on: November 14, 2010, 06:25:41 AM »
Jerk/BBQ chicken - serves 2

2 chicken legs
4 ripe tomatoes, quartered
1 onion - sliced
1 tablespoon jerk seasoning
Coriander leaves
jerk BBQ or smoky BBQ sauce

Combine all ingredients except sauce in a shallow casserole dish or lasagne type dish, cover and leave to season for at least an hour.

Heat oven to 350f, 180c, gas mark 4 and cook covered for about 1-1.5 hours.

Remove chicken and place on an oven tray, brush with either jerk BBQ or smoky BBQ sauce or mix of both, depending on your liking for heat/spice, turn oven up to 400f, 200c, gas mark 6 and cook for 20 minutes.

I add a spoonful of BBQ sauce to the gravy left in casserole dish and mix with pasta. You could also use it over rice or potatoes and other veg.

« Last Edit: November 14, 2010, 06:17:38 PM by leese43 »
Oct 04 - Neg
Aug 05 - infected
Oct 05 - cd4 780, vl 60k
Apr 08 - cd4 430, vl 243
Jul 08 - cd4 550, vl 896
Nov 08 - cd4 730, vl 1.8k
May 09 - cd4 590, vl 1.5k
Sep 09 - cd4 460 vl 34k
Dec 09 - cd4 470 vl 42k
April 10 - cd4 430 vl 88.5k
July 10 - cd4 330 vl 118k
Aug 10 - started reyataz/truvada/norvir
Aug 10 - cd4 380 vl 4k (12 days after starting meds :))
Sep 10 - cd4 520 vl 1.5k
Oct 10 - cd4 590 vl 44
Jan 11 -cd4 610 vl <40 cd4% 50
May 11 - cd4 780 vl UD

Offline leese43

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #32 on: November 14, 2010, 06:27:55 AM »
Pesto salmon and pasta salad

This is great for a party buffet, eaten cold. I usually just take a guess at the measurements but these are what I had written down when I first made the dish.

9oz pasta bows
9oz Salmon fillet
3oz Sugar snap peas
3oz Asparagus
3 tbsp Pesto
4 tbsp Mayonaise
Salt & pepper

Cook pasta and allow to cool. Cut salmon into bitesize chunks. In a shallow pan pour water to about 2inches and heat to a simmer. Poach salmon, peas and asparagus for 3 mins. Remove salmon. Drain vegetables and cool with cold water. Mix pesto and mayo together and stir into pasta, add salmon and veg and mix gently to keep as much of the salmon together as you can. Season to taste.
Oct 04 - Neg
Aug 05 - infected
Oct 05 - cd4 780, vl 60k
Apr 08 - cd4 430, vl 243
Jul 08 - cd4 550, vl 896
Nov 08 - cd4 730, vl 1.8k
May 09 - cd4 590, vl 1.5k
Sep 09 - cd4 460 vl 34k
Dec 09 - cd4 470 vl 42k
April 10 - cd4 430 vl 88.5k
July 10 - cd4 330 vl 118k
Aug 10 - started reyataz/truvada/norvir
Aug 10 - cd4 380 vl 4k (12 days after starting meds :))
Sep 10 - cd4 520 vl 1.5k
Oct 10 - cd4 590 vl 44
Jan 11 -cd4 610 vl <40 cd4% 50
May 11 - cd4 780 vl UD

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #33 on: November 14, 2010, 02:07:30 PM »
Oh, c'mon, Choof, without any measurements, this recipe is useless.   

She was from Arkansas and raised 12 kids... those are measurements, I have made her lasagna, the recipe works.   ;D  Have the best day
Michael

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #34 on: November 14, 2010, 02:15:15 PM »
Um, erm...where's the peanut butter in the list of ingredients???  How much peanut butter???  Creamy or chunky? 

Oops! my bad, it is edited   ;D  Have the best day
Michael

Offline weasel

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #35 on: November 14, 2010, 02:19:33 PM »
She was from Arkansas and raised 12 kids... those are measurements, I have made her lasagna, the recipe works.   ;D  Have the best day
Michael


     Well  Having got a lot of my Mothers recipe books , hand written .  I would have NO problem

     With this recipe !   

      I WILL  make this a get back with you all !  Bob loves  Lasagna   and I can figure out

      what   sizes will work !   It is often NOT the amount BUT WHAT  Is in it    ;)

                                                                      Weasel
" Live and let Live "

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #36 on: November 14, 2010, 04:21:36 PM »
Other Uses For Crisco

ULTIMATE CHOCOLATE CHIP COOKIES

3/4 cup (3/4 stick) butter flavor Crisco or (regular Crisco) All-Vegetable Shortening
1-1/4 cup firmly packed light brown sugar
2 tbs. milk
1 tbs vanilla
1 egg
1-3/4 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup semi-sweet chocolate chips
1 cup coarsely chopped pecans (optional)*
* if nuts are omitted, use an additional cup of semi-sweet chocolate chips

Heat oven to 375 degrees F
Combine Crisco, light brown sugar, milk and vanilla in large bowl.  Beat at medium speed until well blended.  Beat egg into creamed mixture
Combine flour, salt and baking soda.  Mix into creamed mixture until blended.  Stir in chocolate chips and pecan pieces
Drop by rounded tablespoon, 3 inches apart onto ungreased baking sheet
Bake one baking sheet at a time at 375 degrees F for:
8 to 10 minutes for chewy cookies-  cookies will look moist
11 to 13 minutes for crisp cookies- do not overbake
Place sheets of foil on counter top, remove cookies to foil to cool completely
makes about 2-1/2 dozen

Chewy Oatmeal Cookies

3/4 cup (3/4 stick) Butter Flavor Crisco (or regular Crisco) All-Vegetable shortening
1-1/4 cup firmly packed light brown sugar
1 egg
1-1/2 tsp vanilla
3 cups quick oats, uncooked
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup raisins
1 cup coarsely chopped walnuts

Heat oven to 375 degrees F  Grease baking sheets with Crisco (not from the 3/4 cup Crisco in the recipe)
Combine Crisco, light brown sugar, egg, milk and vanilla in large bowl.  Beat at medium speed until well blended
Combine oats, flour, baking soda, salt and cinnamon.  Mix into creamed mixture at low speed until blended.  Stir in raisins and walnuts
Drop by rounded tablespoonfuls 2 inches apart onto baking sheet
Bake one baking sheet at a time at 375 degrees F for 10 to 12 minutes until lightly browned.  Cool 2 minutes on baking sheet.  Place sheets of foil on counter tops.  Remove cookies to foil to cool completely

How to substitute Crisco for Butter or margarine in your favorite recipes...
1 cup Crisco & 2 Tbs. water= 1 cup butter or margarine

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #37 on: November 14, 2010, 04:40:48 PM »
Artichoke and Crab-Meat Salad

1 cup diced, cooked artichoke hearts (3 large)
1 cup crab meat
1/2 cup heavy cream
1 cup mayonnaise
1/2 cup tomato catsup
1/2 tsp worchestershire sauce

Mix artichoke, crab meat, chill. 
Whip heavy cream and combine with mayonnaise, catsup, worchestershire sauce, salt and pepper to taste, chill.
When ready to serve combine sauce with the artichoke and crab mixture.  Serves 6

You can substitute cooked shrimp or lobster meat instead of crab meat
Add 1/4 cup chopped ripe or green olives for variation

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #38 on: November 14, 2010, 07:02:32 PM »
Chocolate Mousse Cake

1/4 cup all-purpose flour
1/4 tsp cream of tartar
1/4 cup butter
1/4 cup almond paste
1/2 cup sugar
1 egg white
2 tlbs skim milk
4 squares semi-sweet chocolate, chopped
8 oz light frozen whipped topping (thawed)
chocolate curls and confectioners sugar for garnish
*1 diamond ring
* optional

Preheat oven to 350 degrees F, spray an 8" springform pan w/ vegetable cooking spray.  Set aside
In a small bowl, combine flour and cream of tartar. Set Aside

In a large mixing bowl, using an electric mixer set on medium speed, beat the margarine and almond paste for 5 minutes.  Beat in sugar.  Stir in egg white and milk.  Add flour mixture and beat for 1 minute.  Spread batter into prepared pan.  Bake until a toothpick inserted in middle comes out clean.

Place pan on wire rack to cool for 10 minutes.  Turn cake out onto rack and cool completely.  Return cake to pan

In a double boiler set over simmering water, melt chocolate squares.  Set aside to cool.

Whisk 1 cup of whipped topping into melted chocolate.  Whisk in remaining topping, spoon mixture into cake.  Chill until set (about 30 minutes).  Garnish with curled chocolate, confectioners sugar and (optional) engagement ring.

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #39 on: November 14, 2010, 09:54:18 PM »
Fried Tomatoes ( a Sunday afternoon delight)

-1 medium tomato for each person. Can be green or red tomatoes, if you use red make sure they are firm and not soft.
- a dash of sugar
-Cornmeal
-Bacon drippings (the stuff left over after you cook bacon)

Slice tomatoes 1/4 inch thick, place a pinch of sugar on each. roll in cornmeal coating each side. Fry in bacon drippings until coating turns golden brown. Place on paper towel to remove excess grease, Serve up with a nice glass of Iced tea.

-W
POZ since '08

Last Labs-
6/3/14 CD4- 736, UD 34%
6/25/13 CD4- 1036, UD,
2/4/13, CD4 - 489, UD, 28%

Current Meds: Prezista/Epzicom/ Norvir
.

Offline WillyWump

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  • your ramblings bore Yamaguchi Kitteh
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #40 on: November 14, 2010, 10:00:50 PM »
More Recipes please!

If you submitted one earlier in the other recipe thread please copy and paste into this thread so it will be included in the book.

If you haven't submitted a recipe yet please do so! Recipes from a bunch of different people will make this a nice varied cookbook.

Get them in because we are wanting to "Go to print" in a couple weeks (Dec 1st) so that they will be ready in time for Christmas! Great stocking stuffers you know :)

-Will
POZ since '08

Last Labs-
6/3/14 CD4- 736, UD 34%
6/25/13 CD4- 1036, UD,
2/4/13, CD4 - 489, UD, 28%

Current Meds: Prezista/Epzicom/ Norvir
.

Offline Jeff G

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #41 on: November 14, 2010, 11:23:10 PM »
Resotto style potatoes

5 or 6 medium potatoes
beef broth
chopped scallions
sour cream
fresh Parmesan cheese shredded

Boil cubed potatoes in salted beef broth until well done . drain but do not mash .
serve hot sprinkled with cheese, scallions and sour cream topping .
any other baked potato toppings can be added if you desire .    

Offline tednlou2

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #42 on: November 14, 2010, 11:57:34 PM »
Ted's Alfredo Sauce:

Quart of heavy whipping cream
2 sticks of butter, however I reduce to 1 and a half
1 Cup grated Parmesan Cheese--Or more depending on your taste
Real Garlic, salt and pepper to taste
I add fresh mushrooms, but optional

Heat over low-medium heat until well blended.  Add parmesan cheese once sauce is hot enough to melt and add cheese slowly.  I also add fresh mushrooms after cheese and cook on low.  You really have to stir to make sure cheese is not burning to bottom of pan.  If sauce is too thin for your liking, you can add flour to thicken.   

Put over your favorite pasta.  Asparagus and grilled chicken always go really well!

Offline Andy Velez

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #43 on: November 15, 2010, 10:04:06 AM »
Premission granted.

Andrew Velez


Potato & Onion Latkes

This is the recipe I use, but because I tend to make greater quantities I exponentially increase the recommended amounts. If you want to end up with a quantity that supposedly serves 8, you can use these amounts. However, it would 8 very small appetites. The quantities below I usually at least double when serving 4 people.

2 eggs
3 cups grated, drained potatoes (I use all kinds of potatoes)
4 tablespoons of grated onion
1 teaspoon salt
1/4 teaspoon pepper
2 tablespooms cracker meal or matzoh meal
1/2 cup fat or butter

Beat eggs and add the pototoes, onion, salt, pepper and meal.

Heat half the fat or butter in a brying pan and drop the potato into it by the tablespoon. Fry until browned on both sides. Keep pancakes hot until ready to serve. Add more fat or butter as needed. Usually I fry with low-fat oil.

I serve the latkes with a salad which has everything in it -- at least 2 lettuces, tomato and anything else I feel like throwing in. Simple vinagrette dressing. Makes a good compliment to the pancakes. For beverage I usually serve champagne or other sparkling wine which again like the salad makes a good contrast with the fried pancakes. And I make lots of...  Re leftovers, latkes do not re-heat well but they can still be very tasty
when they have cooled off.

Recipe #2 Edy's Fried Chicken

You can do this with any chicken parts you like. I generally prefer breasts, legs and thighs. (That's the kinda guy I am...)

Hard for me to specify quantities here as I go by "that looks right" method. Ingredients are:

chicken parts
flour
low-fat cooking oil
brown paper bag or plastic one is ok too
eggs
milk
garlic salt to taste

Fill bag with flour.
Mix eggs and milk well in large bowl which add garlic and any other flavoring you like.
Dip each piece of chicken thoroughly into the mix in the bowl.
Then drop pieces of chicken into the bag with the flour and make sure chicken is throughly coated by shaking bag and reaching in to turn pieces around in bag. You may want to wear latex gloves when breading the chicken because after a lot of dipping the chicken you may begin to develop a coating on your hands that can really stick.

Put flour-coated chicken into a large bowl or pan and refrigerate so the flour is sticking firmly to the chicken by the time you are ready to start frying. Leave it that way for an hour or longer. (Can do it overnight if you want to prepare in advance of cooking.

When ready to fry, heat cooking oil long enough so that if you throw a few drops of water into the pan the drops will pop. Use a good deep pan if possible.

Begin putting in the pieces of chicken leaving enough room for each to fit comfortably in the pan. Keep turning them over and checking for nice, golden brown color (or darker if you like 'em really well done.) I usually do a massive quantity. It's great eaten hot but cold works too. And it freezes wonderfully if you want to put some away for another time. I do it with skin on chicken parts and love it when it gets good and crusty. Yum.

Also serve this with a big everything salad and sparkling wine.

Enjoy!

 
Andy Velez

Offline peteb

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #44 on: November 15, 2010, 10:06:36 AM »
Braised Red Cabbage:

3 lbs of red cabbage
6 0z diced bacon
1/2 lb Onions diced
1oz sugar
1 pint white sauce or chicken broth
1/2 lb apples cored diced do not peel
2 cloves
2oz allspice
1 cinnamon stick

2-3 oz cider vinager or red wine vinager
1/2 cup red wine
salt & pepper to taste
cut cabbage do not chop slice thin, set aside,Render bacon in a large skillet,add the onions and sugar cook till onions are soft
add cabbage and stir until cabbage is coated
add the stock or broth,apples,spices,u can use a cheesecloth bad if u like that lets u make sure you get cinnaman out,
cover and simmer 20 minutes until the cabbage is tender
add the Vinager and red wine simmer another 10 minutes remove spice add flavor to taste

Goes great with Baked Ckicken
Pork Loin
its a great side dish or eat by itsel


Offline peteb

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #45 on: November 15, 2010, 10:21:08 AM »
Mandarin orange/raspberry salad

6 oz of mixed spring salad
1- small can Mandarin orange wedges
1 pint raspberry or strawberry's
1/2 cup chopped walnuts
1 bottle of raspberry vinaigrette or another vinaigrette


mix salad with walnuts and some of the vinaigrette plate after you plate place thw orange slices and raspberry around salad use more dressing if you like

Offline peteb

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #46 on: November 15, 2010, 10:40:48 AM »
 Spaghetti with  summer  sausage and green bell peppers
 1 lb spaghetti noodles
1 package Summer sausages
1 Bell pepper
i can whole tomatoes i can tomato paste 5 diced roma tomatoes
  pinch of oregano
  6-6 basil leaves chopped up
  salt
  pepper
poor tomato paste, whole tomato along with diced in a med pot simmer approx 1.5 hrs add seasoning
cut up sausage in small round chunk's,slice up green peppers, saute in a large skillet and Little red wine until peppers are soft

boil spaghetti to your liking
set spaghetti  on a plate and pour sauce on top  garnish with tint sliced basil leave

make your favorite bread and a great glass of red wine

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #47 on: November 15, 2010, 10:48:02 AM »
Fresh Cranberry Chutney
2 bags of fresh cranberries (wash them well and pick out the stems and bad berries)
2 cups of sugar (I sometimes use a little less to make it tart)
3 small or 2 big oranges (peeled and diced)
1 regular size apple (do NOT peal but dice)
1/2 cup of raisins
1/2 cup of orange juice
1/2 cup chopped nuts (walnuts or pecans work well)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 tablespoon  of dark vinegar

Mix this all together in a big pot and boil on top of the stove for 15 to 20 minutes.  All the cranberries should pop by then, keep stirring it off an on during the duration of cooking.  Let this cool, place in decorative jars or in one big bowl and allow to come to room temp. before you put it in the fridge.  This goes great with poultry or just by itself.   (I made some today when I saw that our market had the fresh berries.)  Enjoy!

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #48 on: November 15, 2010, 01:48:02 PM »
Mexican Chicken

1- 2to 3 lb fryer (cut up)
1 Tbls butter
3/4 cup chicken broth
1 Tbls vinegar
1/4 tsp chili powder
1/4 tsp salt
1/2 cup sliced green olives (sometimes 1 cup mushrooms or 1 green pepper)
1/2 cup chopped onion
1 clove garlic (minced)
1- 8 oz can tomato sauce

In skillet, brown chicken in butter.  Remove chicken, add onions and garlic, saute.  Add remaining ingredients- except green peppers.  Simmer, add green pepper at end.

Put chicken in baking dish and pour sauce over and bake at 350 degrees F for 45 minutes or so

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #49 on: November 15, 2010, 02:04:44 PM »
Rice Primavera

1 tsp olive oil
1 cup thinly sliced carrot
1/4 cup chopped red onion
1 cup long grain rice
2 cups chicken broth
4 fresh asparagus spears (cut diagonally into 2 in lengths or 1 cup halved broccoli flowerets
2/3 cup frozen peas
1/3 cup sliced mushrooms
1 medium tomato (about 1 cup)
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese (optional)

In a medium pan, heat olive oil over medium heat.  Add carrot and onion.  Cook stirring until softened (about 5 minutes).  Add rice and broth, bring to a boil.  Cover; reduce heat to low.

Simmer rice for 15 minutes.  Stir in asparagus, peas and mushrooms- simmer, covered until vegetables are tender and liquid is absorbed (about 4 minutes)  Stir in tomato, parsley and parmesan.  Serve

 


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