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Author Topic: Fundraising Cookbook Recipe Submission Thread  (Read 14771 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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  • Posts: 5,705
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

  • Member
  • Posts: 6,183
  • 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: 7,175
  • 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

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  • 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.

Online GSOgymrat

  • Member
  • Posts: 5,022
  • 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

  • Member
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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

  • Member
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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

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #50 on: November 15, 2010, 10:52:50 PM »
Stuffed Jalapenos

- 6-10 whole jalapenos.
-2 eggs
-small block of Sharp Chedddar cheese.
-1/2 Cup of flour
-1.2 cup of cornmeal.
-Oil

Heat about 1 inch of oil in large pan.
Cut off the stem end of jalapenos and scoop out seeds ( I use the handle end of a spoon as a scoop) Cut finger size pieces of cheese, just large enough to fit inside jalapeno. Place cheese in jalapeno.

Beat 2 eggs together in a small bowl. In a separate bowl combine flour and cornmeal.

Dip chesse-stuffed jalapenos in the egg and then in the flour/ cornmeal mixture, place in pan and fry until bottom portion is golden brown, gently turn and fry other side.
Place on paper towels and blot the excess grease off.

Serve up with an ice cold Dos Equis in a chilled glass.

------------------------------------------------------------------------------------------------------------------------------------------


Carne Asada with Coffee Mop Sauce

1 medium or large flank steak


Coffee Mop Sauce

1/2cup tomato sauce

1 cup strong black coffee
1/4 cup worcestershire sauce
1 tbs sugar
1 tbs salt
1tabs pepper
1 stick butter (or margarine)

combine all sauce ingredients and simmr on low heat for 20 minutes and cool. Marinate the flank steak in the coffee sauce for 3-4 hours. Grill over Oak briquets, or charcoal, etc..generously mopping frequently never letting the steak get completely dry.

a note on grilling a flank steak, it is a thin steak so typically will grill fairly fast. Be sure your fire is hot, the perfect fire will be when the briquets are turning gray and there is still an active flame amidst the briquests (but not shooting up more than 4 or 5 inches.). Place the flank steak on the grill and do not touch it for 3 minutes, then turn it and leave it for another 3 minutes. This will give it a nice brown delicious crust. After searing both sides start mopping it and turning regularly for about another 3 or 4 minutes. Be careful not to overcook, if you are uncertain remove from fire and cut a small slit in the center and check for doneness.

The Coffe mop sauce is also good on chicken!

Again, goes best with an ice cold cerveza!
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 hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #51 on: November 16, 2010, 06:54:07 PM »
Shrimp Salad
1 pound shrimp (pre-cooked, shelled, deveined & chopped)
1 cup chopped celery
2 hard boiled eggs (chopped fine)
1/2 cup mayo
salt and pepper to taste

Mix 1st 4 ingredients thoroughly.  Season with salt and pepper then serve on lettuce leaves or stuff into hollowed out fresh tomatoes. 

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #52 on: November 16, 2010, 06:59:13 PM »
Crab Dip
1 1/4 cup mayo
1 cup fresh crabmeat
1/2 cup cheddar cheese grated fine
1 tsp horseradish
4 TBL French dressing

Mix this all together and serve with crackers.  Add extra horseradish if you like it HOT! 

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #53 on: November 16, 2010, 07:04:35 PM »
Bourbon Weenies (great appetiser)
1 package all beef (I use Angus) Ball Park Franks cut into bite size pieces
1/2 cup catsup
1/2 cup brown sugar (lightly packed)
1/4 cup bourbon

Slice your weenies and place them into a saucepan.  Cook these on medium so that they start to get a bit brown.  Add catsup, brown sugar, and bourbon.  Turn heat down to low and let this simmer for at least 15 minutes.  Stir this every 5 minutes then serve in a nice, pretty bowl.  Use toothpicks to spear and remove from sauce while warm.  This is always a hit.  Enjoy!!

Offline RAB

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #54 on: November 16, 2010, 07:09:59 PM »
Homemade Chicken and Dumplings

1 whole chicken cut into serving pieces (3-4 lb)
1 can chicken broth
1 tsp salt
4 whole peppercorns
1 clove
1 bay leaf
1 small onion (sliced)
2 ribs celery with leaves (cut up)

Place all ingredients into large pan, conver and simmer for approx. 1 hour (until tender)
Place pan in refrigerator until fat coagulates to the top.
Skim fat from top of broth and reheat chicken/broth until warm in order to skin and bone the chicken.
Remove chicken from the broth and skin and bone.
Strain broth return to pan with chicken .

Dumplings

1 cup sifted flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tbs butter or margarine
1 egg beaten
6 tbsp water or milk
Sift flour, baking powder and salt.
Cut butter into flour mixture, add egg and liquid.  Mix.  (Do not over mix your dumplings will be tough)
Drop 1 tbsp on top of hot stewed chicken, repeat until all mixture is gone.
Cover tightly and cook 20 minutes before uncovering.

Continue to cook on med heat at a simmer not a boil for approx. 1/2 hour or until hot.  (Make sure it doesn't boil dry!)

Enjoy!

(You can thicken the liquid into a gravy by adding a flour and milk thickening.)

RAB

« Last Edit: November 16, 2010, 07:19:04 PM by RAB »

Offline RAB

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #55 on: November 16, 2010, 07:15:31 PM »
Caramel Brownies

1 box German Chocolate cake mix
3/4 cup melted margarine
1/3 cup evaporated milk
1 cup chopped nuts (optional since I can't eat em)
1 cup semi-sweet chocolate bits
1 14 oz bag of caramels
1/2 cup evaporated milk

In top of double boiler, melt the caramels in 1/2 cup evaporated milk, set aside.
Mix together cake mix, margarine, 1/3 cup evaporated milk, nuts (optional).

Press 1/2 of mix into a greased 9 X 13 pan

Bake 8 minutes in a 350 oven.

Sprinkle chocolate bits over the baked portion, spread caramel mixture next, crumble the rest of dough over caramel top.

Bake 20 minutes in a 350 oven.

Cool and cut into squares.

RAB
« Last Edit: November 16, 2010, 07:17:17 PM by RAB »

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #56 on: November 16, 2010, 07:38:13 PM »
Party Mix

2 cups wheat chex
2 cups corn chex
2 cups rice chex
2 cups mixed nuts (I use the unsalted ones)
1 cup Pepperage Farm goldfish crackers
1 cup pretzel bits (please dont use the little sticks.. use the little rounds)
1/4 cup cooking oil
Garlic Salt and crushed black pepper to taste.  I like lots of this so you decide what is best for your creation.  A dash or two of Texas Pete hot sauce.

Mix all the above and place in a large roasting pan.  Set the oven to 325 and bake on middle rack for 25 minutes.  Stir this as it bakes about every 5 minutes or so.  Again, use your own judgement as to how brown you want this to get, just dont let it burn.  Take this out of the oven and let the mixture cool before you serve or package up into zip lock bags for gifts. 

« Last Edit: November 16, 2010, 07:42:18 PM by hope_for_a_cure »

Offline anniebc

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #57 on: November 16, 2010, 08:00:05 PM »
Serves 4 ...A good Hot Game Alcohol Main Course from Australia.
 

Ingredients

 4 x 200g/7oz Crocodile or Alligator Fillets
 2 tbsp Lime Juice
 2 Spring Onions, chopped
25g/1oz Butter
1 teasp Olive Oil
12g/1/2 oz Fresh Rosemary Needles
 60ml/2fl.oz. Dry Vermouth
120ml/4fl.oz. Fish Stock
60ml/2fl.oz. Single Cream
Salt and Black Pepper

Instructions

1. Season the crocodile fillets with salt and pepper.

2. Heat a large non-stick frying pan until very hot, add the fillets and dry fry  for 2 minutes on each side.

3. Sprinkle with the lime juice, set aside and keep warm.

 4. Heat butter in another frying pan, add the spring onions and sauté for 1-2 minutes.

 5. Add the rosemary and  vermouth and boil rapidly until reduced by 2/3rds.

 6. Add the cream and reheat until hot but not boiling.

 7. Season with salt and pepper then strain into a sauce boat.

 8. To serve - transfer the meat to a warmed platter and pour the sauce over the top. Serve immediately.

I've never made this but I have eaten it, and it's delicious.

Hugs
Jan 
 
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Offline anniebc

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #58 on: November 16, 2010, 08:05:14 PM »
Traditional New Zealand Dessert: Pavlova

Ingredients: 

4 egg whites 

250g caster sugar 

1 teaspoon white wine vinegar 

1 teaspoon vanilla essence 

1 tablespoon cornflour 

For serving: 

300ml whipping cream 

Seasonal fresh fruit-strawberries, kiwifruit etc 

Preparation method:

1.   Preheat oven to 180 C. 
   
2.   Beat egg whites and sugar in a large bowl with electric beaters until stiff peaks form. 
   
3.   In separate bowl, mix together vinegar, vanilla and cornflour until smooth. Pour cornflour mixture into egg white mixture and beat until thick and glossy, approximately 4 minutes. 
   
4.   Line a baking tray with baking paper and draw a 20 cm circle in the centre. Spoon or pipe mixture inside the circle, to within a little less than 2.5 cm from the edge. 
   
5.   Place in preheated oven, reduce temperature to 110 C and bake 1 hour. Turn oven off and leave pavlova to cool inside. 
   
6.   To serve, decorate cooled pavlova with whipped cream and fresh fruit, such as a mixture of fresh berries. 
   
Hugs
Jan
-----------------------------------------------------------------------
Never knock on deaths door..ring the bell and run..he really hates that.

Offline peteb

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #59 on: November 16, 2010, 08:12:20 PM »
Hot Salsa:

2 big Jalapenos
oz cilantro
1/2 white onion
10 roma tomatoes
1 garlic clove
salt and pepper
small pinch of dry oregano

mix all in blender or food processor and more Jalapeno if needed you can use canned tomato

Offline anniebc

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #60 on: November 16, 2010, 08:19:16 PM »
Traditional Scotch Broth Recipe:

Ingredients:

2lb/1 kg lamb (or mutton)trimmed of fat
1 large chopped onion
1 large chopped leek
3oz/75g split peas
3oz/75g pearl parley
3 carrots pealed and diced
1 medium swede, peeled and diced
Water

Method:
•Soak the peas and barley for an hour or so

•Rinse under cold water and drain

•In a large pot sweat the onion in a little butter or lard to soften

•Add the meat and cover with water

•Bring to the boil, and skim off the surface deposit

•Add the pre-soaked barley and peas

•Simmer for 30 minutes

•Add the remaining vegetables

•Continue simmering gently until just cooked.

•Remove the lamb bone, leave to cool

•Take meat off bone, chop it and return to the soup.

•Add parsley just before serving.

Serve piping hot and with homemade bread or rolls

That's my 3 recipes, Soup, Main and Dessert.
Hugs
Jan :-*
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Never knock on deaths door..ring the bell and run..he really hates that.

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #61 on: November 16, 2010, 08:30:21 PM »
Recession Soup
Note:  This is really never made the exact same way twice.  Its made from leftover meats and veggies that one would collect over the course of several weeks.  You will need a big pot for top of the stove cooking.

Frozen Ham, Roast, Steak, Chicken, Sausage, etc (any time you have leftovers, freeze them and keep until its soup time).  Use any or all of these for the soup.  The implication is that all meat has been previously cooked and frozen prior to making recession soup.  DONT USE FISH FOR THIS

You will also need:
Enough water or chicken broth to cover the meat(s) completely.  I like the liquid portion to be at least several inches higher than the meat in the pot.
salt and pepper to taste
1/2 head raw cabbage (chopped)
2 medium or 1 large chopped onion
3 or 4 cloves garlic
1/4 cup sugar
1 can of whole tomatoes

Put all of this in a large pot and cook on medium heat on top of the stove for at least 1 and 1/2 hours.  Serve hot.  Enjoy!
« Last Edit: November 17, 2010, 06:32:47 AM by hope_for_a_cure »

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #62 on: November 16, 2010, 08:40:52 PM »
Mango Salsa

1 Mango peeled and diced
2 tablespoons canned Jalapenos diced
1/2 cup Onion diced
1/4 cup Lime Juice
1 tablespoon dried Cilantro
1/4 teaspoon dried Cumin

Combine all of the above and put in the fridge for several hours.  Serve with fish.  Enjoy!

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #63 on: November 16, 2010, 08:45:45 PM »
Rum Sauce for Cake
1/2 cup Butter
1 cup granulated white sugar
1 cup HOT water
1 Egg
1/3 cup Dark Rum

Cream butter and sugar then add hot water gradually until about the consistency of honey.  Add the hot mixture gradually to the beaten egg, beating after each addition.  Add rum last.  Serve this hot over spice cake.  I thing this is also great over pound cake. 

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #64 on: November 16, 2010, 08:55:14 PM »
Banana Bread
1/2 cup Crisco (room temp)
1 cup granulated white sugar
2 eggs (room temp)
1 tablespoon sour milk (or buttermilk)
1 teaspoon baking soda
2 cups all purpose flour (do not sift)
1 teaspoon vanilla extract
3 very ripe crushed bananas
1 teaspoon baking powder

Cream Crisco and sugar well then add eggs, milk, and flour.  Add bananas and beat this some more (1 minute will do it).  Pour batter into prepared loaf pan and bake 1 hour at 350. 

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #65 on: November 16, 2010, 09:03:30 PM »
Easy Trail Mix
12 to 16 ounces Choc chips or M&Ms
8 ounces unsalted nuts (peanuts, sunflower seeds, etc.)
8 ounces dried fruit (raisins, currants, chopped dates, etc.)
2 cups dry cereal (rice Krispies, Trix, King Vitamin, etc.)  note: dont use flakes for this

Mix well and store in ziplock bags or air tight container.  It will not last too long because its SOOOO good.  Enjoy!
« Last Edit: November 16, 2010, 09:06:00 PM by hope_for_a_cure »

Offline fearless

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #66 on: November 16, 2010, 10:04:52 PM »
Does this recipe have a name Jan?

And, as for the origins of Pavlova, Jan - are you flame bating all the Aussies and trying to (re)start a war?  ;)

Serves 4 ...A good Hot Game Alcohol Main Course from Australia.
 

Ingredients

 4 x 200g/7oz Crocodile or Alligator Fillets
 2 tbsp Lime Juice
 2 Spring Onions, chopped
25g/1oz Butter
1 teasp Olive Oil
12g/1/2 oz Fresh Rosemary Needles
 60ml/2fl.oz. Dry Vermouth
120ml/4fl.oz. Fish Stock
60ml/2fl.oz. Single Cream
Salt and Black Pepper

Instructions

1. Season the crocodile fillets with salt and pepper.

2. Heat a large non-stick frying pan until very hot, add the fillets and dry fry  for 2 minutes on each side.

3. Sprinkle with the lime juice, set aside and keep warm.

 4. Heat butter in another frying pan, add the spring onions and sauté for 1-2 minutes.

 5. Add the rosemary and  vermouth and boil rapidly until reduced by 2/3rds.

 6. Add the cream and reheat until hot but not boiling.

 7. Season with salt and pepper then strain into a sauce boat.

 8. To serve - transfer the meat to a warmed platter and pour the sauce over the top. Serve immediately.

I've never made this but I have eaten it, and it's delicious.

Hugs
Jan  
 

« Last Edit: November 16, 2010, 10:07:16 PM by fearless »
Be forgiving, be grateful, be optimistic

Offline Robert

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #67 on: November 17, 2010, 02:16:00 AM »
Apple Pandowdy

3 cups sliced apples                                      1 egg
1/3 c. firmly packed dark brown sugar         3/4 c. sifted flour
1/4 tsp. each cinnamon and nutmeg           3/4 tsp. baking powder
1/4 c.  butter or margarine                              1/4 tsp. salt
1/3 c. sugar                                                      1/3 c. milk

Put apples in 1 quart baking dish.  Sprinkle with brown sugar and spices.  
Bake in preheated oven 375'  for 30 minutes or  until apples are soft.
Cream butter; gradually add granulated sugar and beat until flully.  
Add egg and beat well.  Add sifted dry ingredients alternately with milk,
beating until smooth.  Spread on cooked apples.  Bake another 30 minutes.

Serve warm with cream.  Serves 4.
« Last Edit: November 17, 2010, 11:25:53 AM by Robert »
..........

Offline leatherman

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #68 on: November 17, 2010, 09:59:42 AM »
Southern Cornbread

1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
1 cup cornmeal
1 cup flour

2 eggs
1 cup buttermilk*
1/4 lb butter

Preheat the oven to 375.
Either spray a 9x9 pan with cooking spray, or for best results coat an iron skillet with 2 tbsps of oil.
place pan in oven to preheat.

thoroughly mix the dry ingredients (soda, salt, sugar, cornmeal and flour) together in a large bowl.
mix the eggs and buttermilk together in another bowl.
melt the butter, and mix into the wet ingredients.
mix all ingredients together in the large bowl.

carefullly remove hot pan from oven and quickly pour ingredients into the pan. A quick jiggle of the pan should even out the batter. Put pan back into oven and bake for 30-40 mins. Top should be golden brown and inserted knife should come out clean.


*Buttermilk Substitute
Milk (just under one cup)
1 tbsp white vinegar or lemon juice

Place tbsp of white vinegar or lemon juice in a liquid measuring cup.
Add enough milk to bring the liquid up to the one-cup line.
Let stand for five mins.
leatherman (aka mIkIE)


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

Offline leatherman

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #69 on: November 17, 2010, 10:04:37 AM »
Hash Brown Potato Casserole

1 (32 oz) pkg hash browns, thawed
3/4 cup melted butter
1/2 chopped onion
1 can cream of chicken soup
1 (8 oz) sour cream
1 cup shredded cheddar cheese
2 cups crushed corn flakes

Combine 1 stick (1/2 cup) melted butter, soup, onion, potatoes, sour cream, and cheese. Stir well. Pour into 2 1/2 quart casserole or baking pan (greased). Mix corn flakes with 1/2 stick (1/4 cup) melted butter. Sprinkle on top. Bake at 350 degrees for 50 minutes.
leatherman (aka mIkIE)


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

Offline weasel

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #70 on: November 17, 2010, 11:02:22 AM »


           This  is wonderful    and simple  !

               HOT DOG   & GREEN BELL PEPPERS  in  TOMATO SAUCE

            1.    One  Package  of  GOOD  hot dogs , I like BEEF  ( Nathan's )

            2.    Two  30oz.  cans of Tomato sauce

            3.    Three  green bell peppers  (   Large  )

                Do NOT  ADD anything to this !  no salt no pepper ! nothing ! 


           Cut  hot dogs in to 1/2 inch slices

           Clean and  chunk  Green peppers , I like Large chunks !

           Place  Tomato sauce in  sauce pan  with  hot dogs and Peppers 

          Bring to a boil , Then Simmer until hot dogs are swollen and Peppers are to

          Your taste .  I like them    sort of firm .



        Serve with A HUGE loaf of Italian bread , For dipping in the sauce !

       ENJOY ! 


                                                                        Weasel


       P.S. I slather my bread with butter !  YUM !

       
" Live and let Live "

Offline anniebc

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #71 on: November 17, 2010, 05:29:58 PM »
Does this recipe have a name Jan?

And, as for the origins of Pavlova, Jan - are you flame bating all the Aussies and trying to (re)start a war?  ;)


Sorry Steve I don't, it was on the Menu as "Aligator Steak Fillets" it was my neighbor in Oz who gave me the actuall recipe...now as for the Pav..read and weep.

Pavlova – the humble dessert named after a Ballerina that divides two countries. While some pavlova lovers in Australia and New Zealand bicker about this lovely dessert’s origins, I decided to do some research to find out the truth behind the Pavlova’s origins and history. It’s first incarnation was from NZ in 1927, where the ladies of the Terrace Congregational Church published a recipe book which included a meringue cake recipes. By 1929, it was published in a number of books, but this mixture was baked into 3 dozen meringue rings. The meringue rings were very popular in New Zealand by the 1930′s.
 
However, that’s when Australia butts in – the good ol’ pav recipe that we know of today comes from Herbert Sachse, the Chef of the Hotel Esplanade in Perth..so the Aussie's decided to claim it for themsleves. in other words they tried to steal it from us. ;)

I rest my case... ;D

Hugs
Jan :-*
-----------------------------------------------------------------------
Never knock on deaths door..ring the bell and run..he really hates that.

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #72 on: November 17, 2010, 05:41:19 PM »
Summer Squash (yellow squash) Casserole

1/4 cup melted butter
1 pound yellow squash (thin slices)
salt and pepper to taste
1 medium size onion (thin slices)
3/4 cup mayo
3 tablespoons dark vinegar
1 green bell pepper chopped
1 egg beaten
2 tablespoons chopped pimento
2 tablespoons sugar
1 cup shredded cheddar cheese

Pour melted butter into 1 and 1/2 quart casserole dish, add squash and sprinkle with salt and pepper.  Place onion slices on top of this.  Mix the mayo, vinegar, chopped bell pepper, beaten egg, pimento and sugar then pour this mixture over the squash and onions.  Bake this in a 350 degree oven (middle rack) for 35 or 40 minutes.  Note:  If you prefer your veggies 'al dente', cook no more than 30 minutes.  5 minutes before its done, take this out and sprinkle the shredded cheese on top then put it back into the oven so that it can melt and brown somewhat.  Take it out and serve while hot.  Enjoy!


Offline peteb

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #73 on: November 17, 2010, 05:51:12 PM »
Sonora Hotdog

1 pack of all beef hotdogs
Bacon 1 strip for each dog
jalapenos
mustard
cheese
onions
buns

wrap hot dog with bacon.Grill until bacon is done
grill jalapenos  till they are soft
create your own stuffing  add 1/2 jalapeno to each dog I.E.onions sauerkraut
its quick and very good

Offline RAB

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #74 on: November 17, 2010, 06:08:46 PM »
Orange Chicken Salad

2 large seedless oranges  (Note a can of mandarin oranges can be subbed but I like the actual better)
4 cups chicken stock
1 1/2 lbs chicken breasts
3 large celery ribs (cut into 1 1/2 X 1/4 in match sticks)
3 medium scallions
1 tsp rosemary
1 cup mayo
3 1/2 tbs lemon juice
2 tbs honey
2 tbs Dijon mustard
1 1/4 tsp salt
1 tsp pepper
1/4 cup cilantro

Peel oranges, remove white pith and cut into sections crossways.  Transfer to bowl.

Bring stock to a boil--add chicken.  Cook over med. heat till done.  Drain and let cool.

Cut meat into 1/3 inch diagonal strips. Transfer to bowl.
Stir in scallions, celery, and rosemary.

In small bowl whisk mayo, mustard, lemon juice, honey, and salt/pepper.
Stir in cilantro.
Add dressing to chicken, add oranges, and toss gently.

(This is scrumptious!)

RAB

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #75 on: November 17, 2010, 06:36:48 PM »
Broccoli Salad
1 head of broccoli (cut into florets)
1/2 cup real bacon bits
1 cup mayo
1 small red onion sliced thin
3 tablespoons apple cider vinegar

Mix this all together and put in air tight container then place in fridge at least 4 hours before you serve it.  Enjoy!

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #76 on: November 17, 2010, 06:42:28 PM »
Great Pumpkin Desert
one 15 oz can solid pack pumpkin
one 12 oz can evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 pkg (18 and 1/4 oz) yellow cake mix
3/4 cup butter or margarine melted
1 and 1/2 cups chopped nuts

Mix first 5 ingredients well and pour into 13x9 greased casserole dish.  Sprinkle dry mix then drizzle melted butter on this.  Top this with nuts then bake at 350 for 1 hour.  This is easy and actually very good. 

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #77 on: November 17, 2010, 06:46:38 PM »
Cajun Spice (dry rub) for blackened fish, chicken, or whatever else finds its way into your kitchen
2 tablespoons paprika
5 teaspoons salt
2 teaspoons Cheyenne pepper
2 teaspoons garlic salt
2 teaspoons onion powder
1 and 1/2 teaspoons white pepper
1 and 1/2 teaspoons black pepper
1 teaspoon oregano
1 teaspoon dried thyme leaves

Mix this all together and store in glass jar.  I love this when I grill salmon.  WARNING:  If you cook this inside a small enclosed kitchen,  DO NOT BREATH AIR DIRECTLY ABOVE THE FRYING PAN!  Trust me.. you will regret it.

Offline numbersguy82

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #78 on: November 17, 2010, 06:49:25 PM »
Alan's Baked Mac & Cheese
(This has a less creamy consistancy than many other recipes)

Preheat the oven to 350 degrees

You will need the following ingredients:

2 cups pasta (macaroni, penne, or any smaller variety)
1/2 cup melted butter
1 cup bread crumbs (plain or panko)
1/4 cup grated Parmesan cheese
2 eggs, beaten
2 cups evaporated milk
2 cups shredded cheddar cheese (mild or sharp)
2 cups shredded colby cheese
1/2 teaspoon cayenne pepper
Kosher salt

Bring a pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally. Drain and rinse with cold water.

Place 1/2 of the pasta into a buttered casserole dish.  Top with 1 cup of each cheese. Repeat

Combine the eggs, milk, 1/4 cup of the melted butter, the cayenne pepper, and salt. Pour over the pasta and cheese.

Mix the bread crumbs with the remaining butter and the parmesan cheese. Sprinkle the mixture over the pasta and cheese. (For larger casserole dishes you may need to double the topping recipe)

Cover loosely with foil. Bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes.

Enjoy

- Alan

PS- I have been making Mac and Cheese for years and this recipe has evolved from many different ones. I hope you guys enjoy it as much as my family and friends do :)






« Last Edit: November 17, 2010, 06:51:49 PM by numbersguy82 »
8/10- 73 cd4, 7%, and 300k VL *First Labs*
9/10- Started Norvir, Prezista, and Truvada
10/10- 511 cd4, 22%, and 886 VL
12/10- 498 cd4, 22%, and 106 VL
3/11- 529 cd4, 29%, and 101 VL
8/11- 620 cd4, 30%, and 74 VL- Switched to Atripla
10/11- 580 ce4, 30%, and 62 VL
12/11- 684 cd4, 31%, and FINALLY *UD*

Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #79 on: November 17, 2010, 07:13:48 PM »
Glögg

1 bottle of dry red wine
1/2 cup seedless raisins
rind of 1 orange cut in strips (remove inner white part)
8 whole cloves
1 stick of cinnamon
10 cardamom seeds (coarsely broken)
2 cups aquavit
10 tablespoons sugar
15 whole blanched almonds

Combine wine and raisins in a large saucepan.  Tie orange rind, cloves, cinnamon, and cardamom seeds in a double thickness cheesecloth (make a little pouch and tie it closed).  Add to saucepan then cover.  Bring this very slowly just to simmering.  Simmer for 15 minutes but do not boil.  Remove spice bag.  Add aquavit and sugar and turn off the stove.  The sugar will melt and in the meantime get a few mugs and add a few almonds to the mugs then pour the hot mixture into each mug before serving.  Kill em dead! 

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #80 on: November 17, 2010, 08:16:23 PM »
Here's a rough breakdown of what we have so far.

We have 68 recipes, we are needing an absolute minimum of 100 to go to print (100 recipes would be approx 75 pages, roughly), I think our actual goal should be around 200 recipes which would make a nice little cookbook.

Of the 68, half are Michaels and Hope_for_a_cure's. So we need more people submitting recipes so we have a nice balanced cookbook. For the time being I'm going to ask Michael and Hope to hold off submitting anymore great recipes until we get a better balance. Kudo's and Gold Stars for Michael and Hope_For_A-Cure!!!!

While we could use more submissions in ANY category we are a bit light in the Salads, Veggies, Bread and Drinks categories.


Entree/Main Dishes
Salmon and dill sauce, MAPLE MUSTARD GLAZED BAKED HAM, Mexican Steak Millanesa, easy/no mess pork roast, Turkey Chili, Bacon-Wrapped Stuffed Chicken Breasts, Cube Steaks w/Mushroom Gravy, Grandma Trudy's Lasagna*, Spanish Swiss Steak*, Jerk/BBQ chicken , Potato & Onion Latkes, Edy's Fried Chicken
Spaghetti with summer sausage and green bell peppers, Mexican Chicken, Carne Asada with Coffee Mop Sauce, Homemade Chicken and Dumplings, Hot Game Alcohol Main Course from Australia, Traditional Scotch Broth Recipe, HOT DOG & GREEN BELL PEPPERS in TOMATO SAUCE , Sonora Hotdog


Soups/Sauces
Butternut Squash and Leek Soup, Ted's Alfredo Sauce, Fresh Cranberry Chutney, Recession Soup, Rum Sauce for Cake, Cajun Spice (dry rub) for blackened fish, chicken,


Salads
BBQ Salad, Grape Salad, Pretzel Salad, Pesto salmon and pasta salad, Artichoke and Crab-Meat Salad, Mandarin orange/raspberry salad, Shrimp Salad, Orange Chicken Salad, Broccoli Salad


Appetizers/snacks
Korean Sesame Beef Lettuce Wraps, Fried Tomatoes , Stuffed Jalapenos,
Crab Dip, Bourbon Weenies (great appetiser, Party Mix, Hot Salsa, Mango Salsa

Dessert\
Lemon Bars, Butternut Squash Cake with maple/pecan icing, Pumpkin Cheescake with Frangelico, Mayonnaise Cake, Applesauce Cake, Pumpkin Nut Cake, Chocolate Mousse Cake, Caramel Brownies, Pavlova, Apple Pandowdy, Great Pumpkin Desert


Veggies
cornbread casserole , Green Bean Casserole, Resotto style potatoes , Braised Red Cabbage, Rice Primavera, Hash Brown Potato Casserole, Summer Squash (yellow squash) Casserole, Alan's Baked Mac & Cheese


Drinks
Bloody Marys, Kahlua, Cousin Irma's Sangria, Ramos Fizz, Glögg


Bread
Amish Friendship Bread, Banana Bread, Southern Cornbread



« Last Edit: November 17, 2010, 08:22:27 PM by WillyWump »
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 #81 on: November 17, 2010, 08:21:16 PM »
Michael (ChoofNHurl),

I think we are going to have Infringement issues with the Chasen's Chilli and Peanut Butter Pie, so we will not be able to use them. That is unless if you have adapted them significantly for your own use.

PS- I love the Moffie cheesecake recipe!!!, I'm sure he would be proud to be helping in this fundraising event!

-WIll
« Last Edit: November 17, 2010, 09:07:28 PM by WillyWump »
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 weasel

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #82 on: November 17, 2010, 08:54:59 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            16 oz.   PAR - Boiled  6   Minitues
1 carton cottage cheese               24 oz.   Drained in sieve for half hour / discard liquid
1 package sharp cheddar cheese    I used  A combination from Kraft !  8 oz.  pregrated
   package Monterrey jack cheese    "                           "
1 package hamburger                    1 and a half pounds  Ground chuck
1 jar extra thick spaghetti sauce      ONE   PREGO  Traditional  2lb. Bottle
1 onion                                        Coarsely chopped

1 clove garlic                                 I used  three cloves , smashed and chopped
Parmesan cheese

Cook hamburger with onion and garlic .  I used good beef did not have to drain . If greasy ,drain then add onion and Garlick
 add spaghetti sauce and simmer 20- 30 minutes.
Grate cheeses.    I used pregrated cheese .

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.

   I  have EDITED  Michael ( choofnHurl's )   Recipe

 I DID par boil Noodles  , Drained  the Cottage cheese .
I used two tablespoons of EVOO in the dish before adding first layer .
 I also sprinkled Parmesan cheese on each layer .
I used a  9 x 13 Pyrex dish as many people will have that size !
I cooked mine for an hour .

 This IS what was for dinner tonight !

It IS Bob approved !

Michael I hope you do NOT mind I did this ,But it looked like an easy and yummy dish  :)

                                                     signed ,  NOT MINE BUT VERY GOOD !

                                                                                Carl
" Live and let Live "

Offline weasel

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #83 on: November 17, 2010, 09:08:29 PM »
   


       Bob's  Simple Salad


         This works for Lettuce or  Cabbage  , I like both   :)

         Chop up   a  head of lettuce    OR    Cabbage NOT   both   LOL's 

         Use  two  nice sized  Tomatoes   ,  chunked .   I do not peal  , you may .

         Toss with   MAYO   or  Miracle Whip   !

          Chill one hour   , mix up again .

                                                                       Weasel

          Salt & pepper   YUM !
" Live and let Live "

Offline leatherman

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #84 on: November 17, 2010, 11:43:57 PM »
black bean corn salsa

1 can, 14 ounces, black beans, rinsed and drained
1 lg can corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
1 lime, juiced
2 tablespoons vegetable or olive oil
Salt and pepper

toss, refrigerate for several hrs to marinade.
serve chilled with blue Tortilla chips to use as scoops
leatherman (aka mIkIE)


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

Offline leatherman

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #85 on: November 17, 2010, 11:44:27 PM »
Bean and Bacon Coleslaw

Ingredients
10 slices bacon
2 tablespoons white vinegar
1/2 cup mayonnaise
2 tablespoons white sugar
1 (15 ounce) can cooked kidney beans, drained and rinsed
1 1/2 cups fresh shredded cabbage
1/2 cup chopped celery
2 tablespoons chopped fresh parsley
1/3 cup finely chopped onion
1/2 teaspoon salt
1 dash black pepper

Directions
1 Cook bacon until crisp. Drain, cool and crumble bacon; set aside.
2 In a small bowl, whisk together vinegar, mayonnaise and white sugar.
3 In another bowl mix bacon, kidney beans, cabbage, celery, parsley and onion together, and season with salt and pepper.
4 Pour mayo dressing mixture over vegetables and toss to coat.
5 Chill 1 hour before serving.
leatherman (aka mIkIE)


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

Offline weasel

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #86 on: November 18, 2010, 04:07:56 PM »


       Fried  Cabbage  :

                              One large Cabbage  -    Cut up into chunks
                              One & half pounds ground chuck -  Browned , set a side covered
                              EVOO to cover bottom of WOK   
                              One garlick clove -smashed and diced
                              One nice sized onion - diced
                              Crushed RED pepper
                              Ground  cayenne pepper
                              Soy Sauce


                  I use a HUGE  wok   :
                                                Brown Ground chuck until  almost crispy ! -
                                                remove into Collander to drain  , cover .

                                                 Put EVOO in wok  .   Add garlick and onion 
                                                 Cook until  translucent .

                                                Add Cabbage and Burger

                                               Sprinkle with Cayenne and RED crushed peppers

                            Cook until DESIERED tenderness .



                IF Desired use SOY sauce at the table !


            As Leftovers :  I put Tomate JUICE into the Mixture and It is a great soup !   YUM !


                                                                    Weasel

         P.S.  ALL measurements may be adjusted to taste !
                ANY PAN  may be used to cook in need not be a WOK   
" Live and let Live "

Offline skeebo1969

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #87 on: November 18, 2010, 04:55:48 PM »

  Shrimp Fried Rice

  2 Tbsp Vegetable oil
  1 lb of Shrimp, peeled and devained
  4 cloves garlic, finely chopped
  1 cup chopped onion
  1 cup diced carrots
  2 egg, lightly beaten
  4 cups cooked white rice
  6 Tbsp soy sauce
  6 scallions, thinly sliced

  In a large heavy non-stick skillet or wok, heat oil over medium-high heat.  Cook shrimp quickly till they are pink .  Remove from heat, if they are very large I usually cut them in half after cooking.  Make sure to discard the shrimp tails.  To the same skillet you cooked the shrimp in add the onion and cook for 1 minute, then add the carrot and cook for an additional 3 minutes, stirring constantly.  Then add the garlic to the mixture and cook for about one more minute.  DO NOT BURN THE GARLIC.  Add Rice and then the egg making sure to toss quickly to distrubute the egg.   Now stir in soy sauce.  Remover from heat and stir in the scallions.  

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

Offline phildinftlaudy

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #88 on: November 18, 2010, 06:14:43 PM »
Slow Cooker (Crock Pot) Barbequed Ribs

3 - 4 lbs spareribs
1 onion sliced
1 (16 oz.) bottle barbeque sauce (I used Sweet Baby Ray's)
Soul Food Seasoning
Onion Powder               (I didn't put amount for seasonings as each person likes a different amount)
Pepper                         (I usually spray the ribs with the canola spray and put in large bowl season and
Seasoned Salt                 mix around the ribs so seasoning fully coats - spray helps it to stick to ribs)
Canola Spray

1) Slice ribs into bite size pieces (if desired)
2)Spray ribs with canola spray (or PAM) and season generously with seasonings above - or others you enjoy
3) Put ribs on broiler pan or baking sheet and put in oven on broil for approx. 15 minutes or until lightly brown
3) Put sliced onion into Crock Pot
4) Place ribs on top
5) Pour barbeque sauce over ribs
6) Cover and cook on low 10 hours (6 hours if on high)

These will make the whole house smell like barbeque and they fall off the bone.  

Great served with Corn on the Cob and fries.
« Last Edit: November 18, 2010, 06:21:17 PM by phildinftlaudy »
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 veritas

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #89 on: November 18, 2010, 06:21:51 PM »
VEAL STEW ----- FOR THOSE COLD WINTER DAYS!

1 1/4lb veal for stew
2   yukon gold potatoes (medium size chopped to bite size)
1   sweet potato (skinned and  chopped to bite size)
3   stalks of celery (chopped to bite size)
1   large onion (peeled and chopped to bite size)
3   carrots (skinned and chopped to bite size)
1   can of beef broth, low sodium
1   can of Cambell's Select french onion soup
4   ounces of red wine
1   tbl spoon of evoo
1   tbl spoon of worcestershire sauce
1   tbl spoon of ketchup
1   tbl spoon garlic salt
1   tbl spoon black pepper(coarsely ground)
1   pinch (literally) of thyme
1   tbl spoon of basil
1   pinch (literally) of rosemary

Cut the veal into bite size pieces and place in a 4 quart pressure cooker with evoo. Brown the veal then add the wine. Cook for about 2 minutes more. Add all the remaining ingredients. If it looks as though you need more fluid, add 1/4 cup of water.
Place the cover on the pressure cooker and cook under pressure for 15 minutes (start timing the 15 minutes when the pressure  has built up in the cooker). Remove from heat and let the pressure go down before removing cover (the pressure monitor on the cooker will let you know when there is no more pressure--- about 15 minutes). Remove cover and stir stew. Stew will be hot. Serve immediately and enjoy. If you prefer, for thicker stew, let stew cool and place in the fridge overnight. Reheat stove top next day.

Serve with salad and garlic bread and (of course) the rest of the wine.

Serves 4

v
« Last Edit: November 18, 2010, 06:27:13 PM by veritas »

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #90 on: November 18, 2010, 07:07:24 PM »
Submit a recipe and be entered into a drawing for a $25 Visa Gift Card!!

Thought we would add some fun to the Submission thread so Phil and I are  putting up a $25 Visa Gift Card that will go to the lucky recipe submitter who's name is drawn on November 30th! You read that correctly, Submit a recipe and be entered into a drawing for a $25 Visa Gift Card!

The contest will close on Nov 30th. @ 3pm CST. The winner will be announced, in this thread, shortly thereafter.

If you have submitted a recipe in this thread prior to this announcement, you are already entered! YAY!

Newt (perhaps the most neutral member of the forums) will be assisting Phil and I by graciously agreeing to do the drawing on Nov. 30th. Newt will put the names of all the recipe submitters in a hat and draw 1 name and then post that name (the winner) in this thread.

Only one entry per person regardless of how many recipes you submitted.

Good Luck!
Will and Phil  :)


The "Fine Print":
-This contest is being put on by Phil and I, the gift card is being purchased out of Phil and I’s pockets (our beer money). This is only a friendly contest put on by Phil and I, and is in no way associated with anyone else, including  AM or  the GC.

-Contest closes Nov. 30th @ 3pm. CST. The drawing will be done shortly after, and then winner will be posted in this thread.

-Drawing will be done after contest closing by Newt (an impartial 3rd party) and the winner will be announced in this thread by Newt. Winner will then pm WillyWump with their address and gift card will be sent postage paid promptly.

-Only submitters who have submitted a recipe in this thread are eligible.

-WillyWump, Phildinftlaudy and Newt are not eligible to win.

-Please remember to spay and neuter your pets.

-Most important of all, Please read the opening post in this thread and remember to submit only original recipes or recipes that you have adapted for your own use. Absolutely no copying and pasting from a previously published source (please dont get our little charity fundraising cookbook into legal trouble).


« Last Edit: November 18, 2010, 07:09:08 PM by WillyWump »
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Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #91 on: November 18, 2010, 07:17:22 PM »
See above
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Offline Jeff G

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #92 on: November 18, 2010, 07:36:23 PM »
Mexican Meatloaf

2 lbs lean ground beef
1 medium onion
1 medium bell pepper
1 8 once can green chili's
2 eggs
1 pouch precooked Spanish rice
1 pouch taco seasoning mix
grated sharp Cheddar cheese

Mix all ingredients together except for cheese and bake uncovered at 350 for 1 hour
Remove from oven and and remove excess cooking grease then top with cheese , return to oven until cheese is melted . The meatloaf will be very tender and moist so its best to remove grease with a baster or cooking syringe to avoid destroying it .

Let meatloaf rest for 10 or 15 minutes room temperature and serve .      

Online Miss Philicia

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #93 on: November 18, 2010, 07:49:12 PM »
Braised Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream

Serves 4 (generously) to 6

6 beef short ribs, about 14 to 16 ounces each (ask for 3 bone center-cut)

1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme

1 tablespoon freshly cracked black pepper

3 dozen small pearl onions

1/2 cup extra-virgin olive oil

1 cup diced onion

1/3 cup diced carrot

1/3 cup diced celery

2 bay leaves

2 tablespoons balsamic vinegar

1 1/2 cups port

2 1/2 cups hearty red wine

6 cups beef or veal stock

4 sprigs flat-leaf parsley

2 bunches Swiss chard, cleaned, center ribs removed

Kosher salt and freshly ground black pepper

Horseradish Cream (recipe follows)


Season the short ribs with 1 tablespoon thyme and the cracked black pepper. use your hands to coat the meat well. Cover, and refrigerate overnight.

Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. After 30 minutes, season them generously on all sides with salt.

When you take the ribs out of the refrigerator, preheat the oven to 425 degrees F.

Toss the pearl onions with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoons salt, and a pinch of pepper. Spread them on a baking sheet and roast them about 15 minutes, until tender. When they have cooled, slip off the skins with your fingers and set aside. Turn the oven down to 325 degrees F.

When it’s time to cook the short ribs, heat a large Dutch oven [or a large saute pan, if you would like to use a separate braising dish; I aimed to use fewer dishes] over high heat for 3 minutes. Pour in 3 tablespoons olive oil, and wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. Do not crowd the meat or get lazy or rushed at this step; it will take at least 15 minutes. [I find this takes closer to 45 minutes if you're really thorough. Be thorough!] When the ribs are nicely browned, transfer them to a plate to rest.

Turn the heat down to medium, and add the onion, carrot, celery, thyme springs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.

Add the stock and bring to a boil. Arrange ribs in the pot, lieing flat, bones standing up, in one layer. [If you used a saute pan for previous steps, transfer the ribs to a braising pan at this point.] Scrape any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for about 3 hours.

To check the meat for doneness, remove the lid and foil, being careful of the escaping steam, and piece a short rib with a paring knife. When the meat is done, it will yield easily to a knife. Taste a piece if you are not sure. [If you would like to cook these a day ahead, this is where you can pause. The next day, you can remove the fat easily from the pot -- it will have solidified at the top -- bring these back to a simmer on the stove or in an oven, and continue.]

Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.

Turn the oven up to 400 degrees F.

Place the short ribs in the oven for 10 to 15 minutes to brown.

Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the sauce (if you made these the day before, you will have already skimmed them) and, if the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.

Heat a large saute pan over high heat for 2 minutes. Tear the Swiss chard into large pieces. Add 3 tablespoons olive oil to the pan, and stir in the cooked pearl onions. Add half the Swiss chard, and cook a minute or two, stirring the greens in the oil to help them wilt. Add a splash of water and the second half of the greens. Season with a heaping 1/4 teaspoon salt and a pinch of ground black pepper. Cook for a few more minutes, stirring frequently, until the greens are tender.

Place the swiss chard on a large warm platter, and arrange the short ribs on top. Spoon lots of braising juices over the ribs. Serve the potato puree and horseradish cream (recipes below) on the side.

Horseradish Cream

3/4 cup créme fraîche

1 tablespoon prepared horseradish

Kosher salt and freshly ground black pepper

Combine the créme fraîche and horseradish in a small bowl. Season with 1/4 teaspoon salt and pepper. Taste for balance and seasoning.
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Online GSOgymrat

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #94 on: November 18, 2010, 09:13:53 PM »
Candy Bar Cookies

14 oz.   light caramels
1/3 cup   milk
1 box   German chocolate cake mix
¾ cup      melted butter
1/3 cup   evaporated milk
1 tsp.      vanilla
1 cup      semisweet chocolate chips
1 ½ cups   chopped pecans


Melt caramels with regular milk on low heat, stirring occasionally until smooth.  In a separate bowl combine dry cake mix, butter, evaporated milk, vanilla and 1 cup pecans.  Mix well.  Spread ½ of batter into a well-greased 13x9 inch pan.  Bake at 350 degrees for 8 minutes.  Sprinkle chocolate chips over baked crust.  Spread warm caramel mixture over chocolate chips.  Spread remaining dough over caramel as evenly as possible.  Sprinkle with ½ cup of pecans.  Bake 20-25 minutes at 350 degrees.  Cool in the pan.  Refrigerate approximately 1 hour to set caramel layer.  Cut into bars.

Offline Oceanbeach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #95 on: November 18, 2010, 09:37:21 PM »
Michael (ChoofNHurl),

I think we are going to have Infringement issues with the Chasen's Chilli and Peanut Butter Pie, so we will not be able to use them. That is unless if you have adapted them significantly for your own use.

PS- I love the Moffie cheesecake recipe!!!, I'm sure he would be proud to be helping in this fundraising event!

-WIll

Hi Will,

Chasen's Restaurant closed in 1995 or 1996 and the Peanut Butter Pie if it was from Samantha Crist or Dana Crumb is published.   ;D   Have the best day
Michael

Offline Jody

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #96 on: November 18, 2010, 11:25:09 PM »
1 handsome waiter to approach my table and say "May I be of service to you sir?"

1 handsome busboy to ask me if I would like water (not really but yes).

1 handsome waiter to approach to take my order (chicken, turkey, fish, meat, veggies- whatever)  as I look into his deep brown eyes and he at my blueish, grayish whatever color the darned things are.

1 waiter to return with my order.

1 busboy to refill my water that I guzzled down even though I wasn't thirsty.

1 waiter to return to ask me if I need anything else - I sure do fella !!!

1 waiter to bring dessert, no just chocolate cake already !!!

1 waiter to bring my check and he looks good with a nice smile, a better than average tip is in order. 
 
1 busboy to shlep it all away, thanks goddess !!!

Jody :D :D :D
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 "Try to discover that you are the song that the morning brings."

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Offline ElZorro

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #97 on: November 21, 2010, 12:59:32 AM »
1 handsome waiter to approach my table and say "May I be of service to you sir?"

1 handsome busboy to ask me if I would like water (not really but yes).

1 handsome waiter to approach to take my order (chicken, turkey, fish, meat, veggies- whatever)  as I look into his deep brown eyes and he at my blueish, grayish whatever color the darned things are.

1 waiter to return with my order.

1 busboy to refill my water that I guzzled down even though I wasn't thirsty.

1 waiter to return to ask me if I need anything else - I sure do fella !!!

1 waiter to bring dessert, no just chocolate cake already !!!

1 waiter to bring my check and he looks good with a nice smile, a better than average tip is in order.  
  
1 busboy to shlep it all away, thanks goddess !!!

Jody :D :D :D

What??? Not even an honorable mention for the hot bartender you flirt with while you're waiting in the lounge for your table?  ;)

Offline Ravhyn

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #98 on: November 21, 2010, 12:37:17 PM »
True Story, growing up my dad used to tell me that his No Bake Cookies were a secret family recipe and I believed him. Middle School came around and they served them one day at lunch. I was so upset, all along I had thought they were a family secret.  Anywho...heres my two submissions. the first one, someone may want to tinker with as it comes from memory. 

No Bake Cookies

1/2 cup butter
1/2 cup milk
1/3 cup hershey chocolate
1 teaspoon salt
1 teaspoon vanilla extra
4 cups of oats.

Cook together the butter, milk, and cocoa. turn off heat and add the rest of the ingredients spoon out unto wax paper and allow to dry. 

and then my Mother In Laws secret Snicker Doodle Recipe

2 cups of sugar
1 cup shortening
2 eggs
2 tbs. milk
1 tsp. vanilla extract
2 3/4 cup flour
2 tsp cream tarter
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon

1) preheat oven to 400 degrees
2. mix ingredients and then roll them in sugar and cinnamon
3. Bake 7-8 mins

(I've never made the snickerdoodle one personally my husband always does and they turn out yummy)
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Offline ElZorro

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #99 on: November 21, 2010, 12:40:41 PM »
True Story, growing up my dad used to tell me that his No Bake Cookies were a secret family recipe and I believed him. Middle School came around and they served them one day at lunch. I was so upset, all along I had thought they were a family secret.  Anywho...heres my two submissions. the first one, someone may want to tinker with as it comes from memory. 

No Bake Cookies

1/2 cup butter
1/2 cup milk
1/3 cup hershey chocolate
1 teaspoon salt
1 teaspoon vanilla extra
4 cups of oats.

Cook together the butter, milk, and cocoa. turn off heat and add the rest of the ingredients spoon out unto wax paper and allow to dry. 

Thanks for posting this! We used to make these with my mom and they're great! I'm going to make some this week  ;)

Offline bocker3

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #100 on: November 21, 2010, 03:12:26 PM »
Bocker's White Lasagna

This recipe is a closely held secret – it has been passed on to very few
individuals.


Ingredients:
2 1bs   Boneless skinless chicken breast – poached about 50% cooked and diced
½ cup   Butter
1 sm pkg   Mushrooms, sliced
2 cups   Milk
1 ½ cups   Heavy Cream
2 cloves   Garlic (more or less – to your taste)
¼ cup   Flour
½ tsp   Salt
½ tsp   Tarragon
½ tsp   Rosemary
Dash   Nutmeg  (this is a KEY part -- don't skip it)
1 ½ cups   Romano Cheese, grated or shredded
1 lg pkg   Mozzarella Cheese
1 lg tub   Ricotta Cheese
1 lg pkg   Lasagna Noodles
   
   
Directions:
1. Melt butter in a large saucepan
2. Add Mushrooms, cook until wilted
3. Stir in Milk and Cream – bring to a boil, stirring continuously
4. Remove from heat, add garlic, flour, seasonings and Romano cheese – Stir
5. Spread ~1/2 cup of sauce on bottom of 13x9x2 lasagna pan
6. layer as follows:  noodles, sauce, ricotta, chicken, mozzarella
7. Layer as deep as desired (should be enough for 2 or 3 layers – add to ingredients above if more layers desired
8. Pour all leftover sauce onto lasagna and cover with aluminum foil
9. Bake at 350° for 40-45 mins  (uncover for final 5 mins)
10. Let stand for 20 mins before serving

NOTE: 
This recipe calls for cooking noodles in oven with the lasagna – you can also precook noodles, which should reduce baking time to about 25-30 mins.

VARIATIONS: 
You can add broccoli florets or other vegetables to make a more complete (and colorful) meal.  You can remove chicken for a meat free delight.


You have my permission to use this recipe and my screenname in the AMG book.

Mike
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Offline aztecan

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #101 on: November 21, 2010, 03:29:59 PM »
Slovakian Halupki (This is my grandmother's recipe)

1 large head of cabbage (or two smaller heads if large heads are unavailable)

1 pound of ground beef

1 pound pork sausage

1 cup of cooked rice

1 egg

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of garlic powder or minced garlic

1 large jar of sauerkraut

2 to 3 large cans of tomato sauce

Combine the ground beef, sausage, rice, spices and egg and mix together with your hands to make sure evenly mixed.

Blanche the cabbage until the leaves are pliable but not cooked.

Remove the leaves individually from the cabbage head and place about a Tablespoonful of the mixture in the center of each leaf. Roll into a cabbage roll and place, open side down, in a large pot.

After a layer of cabbage rolls has been placed in the pot, sprinkle a handful of sauerkraut over the rolls, then some of the tomato sauce.

Repeat this until the mixture and cabbage have been used up. Leave at least an inch at the top of the pot, do not fill to the brim. If necessary, use two or more pots.

You may need more tomato sauce or sauerkraut for larger batches and your personal taste.

Fill the pot containing the rolls with water to about an inch or inch and a half from the top, making sure all the rolls are at least covered.

Cover and simmer the cabbage rolls for two hours, although the longer you simmer them, the better they get.

Make extra, it freezes beautifully.
« Last Edit: November 21, 2010, 03:44:22 PM by aztecan »
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Offline aztecan

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #102 on: November 21, 2010, 03:35:46 PM »
Stuffed calamari

Enough calamari for the crowd you're feeding. Plan on about a half-pound per person.

One package of baby portobello muschrooms (I think they are 9 ounces)

One half cup of raisens

One half cup pine nuts

One cup of cooked brown or white rice.

Marinara sauce.

Clean and peel calimari carefully, retaining the tentacles. Leave the squid whole.

Dice the portobello mushrooms.

Combine the mushrooms, pine nuts, raisens, rice and minced tentacles. Stuff the bodies of the squid with the mixture, then close the end with a toothpick.

Place in a lightly greased or non-stick baking pan. Cover with the marinara sauce then cover the dish with foil.

Bake in a 350 oven for 30 to 45 minutes, depending on the number of squid. Check occasionally while cooking to ensure the sauce doesn't burn.

Serve while hot, but remember to take out the toothpicks.


Marinara sauce

2 one-pound cans of whole, peeled tomatoes

2 six-ounce cans of tomato paste

1/4 cup olive oil

1 cup chopped onions

2 cloves minced garlic

2 teaspoons chopped parsley

1/2 cup finely chopped celery

1 Tablespoon salt

1 teaspoon sugar

1/4 teaspoon black pepper

Heat olive oil in a large sauce pan. Add onions and garlic, cook until soft.

Add remaining ingredients and simmer for 21/2 to 3 hours, stirring occasionally, or until the sauce thickens.

Makes approximately 3-1/2 pints
« Last Edit: November 21, 2010, 03:47:03 PM by aztecan »
"May your life preach more loudly than your lips."
~ William Ellery Channing (Unitarian Minister)

Offline aztecan

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #103 on: November 21, 2010, 03:38:27 PM »
These are a traditional holiday cookie here in New Mexico. This is my modified recipe that makes them gluten free.

Gluten free Biscochitos            

1 pound lard                  
3 teaspoons baking powder
1 1/2 cups sugar                
1 teaspoon salt
2 teaspoons anise seed          
1/2 cup brandy
2 eggs, beaten                  
1/4 cup sugar
6 cups gluten free baking flour (equal parts white rice flour, tapioca flour and potato starch flour)                  
1 tablespoon cinnamon

Cream the lard, sugar, and anise seed in a large mixing bowl.

Add the eggs and beat well.

Combine the flour, baking powder and salt in a large mixing bowl.

Alternately add flour and brandy to creamed mixture until stiff dough has been formed.

Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch thickness. Cut dough into desired shapes using your favorite cookie cutter. Traditionally, these cookies are cut in a fleur de lis shape.

Combine sugar and cinnamon in a small mixing bowl. Dust the top of each cookie with a small amount of mixture.

Bake in a 350°F oven for 10 minutes, or until cookies are lightly browned.

Makes about 5 dozen              
« Last Edit: November 21, 2010, 03:41:11 PM by aztecan »
"May your life preach more loudly than your lips."
~ William Ellery Channing (Unitarian Minister)

Offline aztecan

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #104 on: November 21, 2010, 03:43:02 PM »
These are so easy and pretty tasty too.

Gluten free peanut butter cookies

1 cup creamy peanut butter

1 cup sugar

1 egg

Mix ingredients well

Drop a teaspoon full at a time onto parchment paper lined cookie sheet.

Bake at 350º until golden brown (time depends on oven, but about 8 to 10 minutes.)
"May your life preach more loudly than your lips."
~ William Ellery Channing (Unitarian Minister)

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #105 on: November 22, 2010, 03:36:40 PM »
Great to see some Gluten free recipes Mark!, it will help to make the cookbook a bit healthier  ;D

-Will
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Offline leatherman

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #106 on: November 22, 2010, 03:45:28 PM »
it will help to make the cookbook a bit healthier  ;D
Ah! So we need to offset that with even more dessert recipes right?? LOL
leatherman (aka mIkIE)


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Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #107 on: November 22, 2010, 08:57:56 PM »
Ah! So we need to offset that with even more dessert recipes right?? LOL

LOL, but of course!
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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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #108 on: November 23, 2010, 12:18:08 PM »
Here's an update on where we are at:

Recipe Total- 88 :)

It's really starting to shape up nicely. Still are a bit lite in the Soup, Drinks and Bread categories. But of course more submissions in any of the thread would be nice.

Some people have expressed in interest in buying several copies to give as Xmas gifts, so we are still shooting for the end of Nov to try to go to print. Would be really nice to get well over 100 recipes by then!

Dont forget about the $25 Visa Gift Card that will be given away on Nov 30th!!!! just a few more days to get those recipes in!

Entree/Main Dishes
Salmon and dill sauce, MAPLE MUSTARD GLAZED BAKED HAM, Mexican Steak Millanesa, easy/no mess pork roast, Turkey Chili, Bacon-Wrapped Stuffed Chicken Breasts, Cube Steaks w/Mushroom Gravy, Grandma Trudy's Lasagna*, Spanish Swiss Steak*, Jerk/BBQ chicken , Potato & Onion Latkes, Edy's Fried Chicken
Spaghetti with summer sausage and green bell peppers, Mexican Chicken, Carne Asada with Coffee Mop Sauce, Homemade Chicken and Dumplings, Hot Game Alcohol Main Course from Australia, Traditional Scotch Broth Recipe, HOT DOG & GREEN BELL PEPPERS in TOMATO SAUCE , Sonora Hotdog, Shrimp Fried Rice, SlowCooker (Crock Pot) Barbequed Ribs, VEAL STEW , Mexican Meatloaf , Braised Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream, Bocker's White Lasagna, Slovakian Halupki , Stuffed calamari
27

Soups/Sauces
Butternut Squash and Leek Soup, Ted's Alfredo Sauce, Fresh Cranberry Chutney, Recession Soup, Rum Sauce for Cake, Cajun Spice (dry rub) for blackened fish, chicken,
7

Salads
BBQ Salad, Grape Salad, Pretzel Salad, Pesto salmon and pasta salad, Artichoke and Crab-Meat Salad, Mandarin orange/raspberry salad, Shrimp Salad, Orange Chicken Salad, Broccoli Salad, Bob's Simple Salad , Bean and Bacon Coleslaw
11

Appetizers/snacks
\Korean Sesame Beef Lettuce Wraps, Fried Tomatoes , Stuffed Jalapenos,
Crab Dip, Bourbon Weenies (great appetiser, Party Mix, Hot Salsa, Mango Salsa, black bean corn salsa
9

Dessert\
Lemon Bars, Butternut Squash Cake with maple/pecan icing, Pumpkin Cheescake with Frangelico, Mayonnaise Cake, Applesauce Cake, Pumpkin Nut Cake, Chocolate Mousse Cake, Caramel Brownies, Pavlova, Apple Pandowdy, Great Pumpkin Desert, Candy Bar Cookies, No Bake Cookies,Snicker Doodle Recipe , Gluten free Biscochitos , Gluten free peanut butter cookies
16
70

Veggies
cornbread casserole , Green Bean Casserole, Resotto style potatoes , Braised Red Cabbage, Rice Primavera, Hash Brown Potato Casserole, Summer Squash (yellow squash) Casserole, Alan's Baked Mac & Cheese, Fried Cabbage
10

Drinks
Bloody Marys, Kahlua, Cousin Irma's Sangria, Ramos Fizz, Glögg
5

Bread
Amish Friendship Bread, Banana Bread, Southern Cornbread
3


POZ since '08

Last Labs-
6/3/14 CD4- 736, UD 34%
6/25/13 CD4- 1036, UD,
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Offline hope_for_a_cure

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #109 on: November 23, 2010, 12:31:29 PM »
Will,

I was looking over my submission for party mix and there is an ingredient that I forgot to include.  Please add this if you would when it goes to print or I can re-do that submission if you prefer.  The mix needs Worcestershire sauce (10 big dashes) before it gets toasted.  Thanks in advance and pls advise if I need to just submit it again with this included.  All others that I posted are accurate. 

Thanks!

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #110 on: November 23, 2010, 12:33:22 PM »
Will,

I was looking over my submission for party mix and there is an ingredient that I forgot to include.  Please add this if you would when it goes to print or I can re-do that submission if you prefer.  The mix needs Worcestershire sauce (10 big dashes) before it gets toasted.  Thanks in advance and pls advise if I need to just submit it again with this included.  All others that I posted are accurate. 

Thanks!

No problem, I will correct it in my Word Doc. Thanks for everything Hope!\

-Will
POZ since '08

Last Labs-
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Offline leatherman

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #111 on: November 23, 2010, 12:57:46 PM »
Buttermilk Angel Biscuits

2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
6 tablespoons unsalted butter, very cold
3/4 to 1 cup buttermilk

1 Preheat oven to 450°F
2 Combine the dry ingredients in a bowl
3 Cut the butter into chunks and cut into the flour until it resembles course meal. (If using a food processor, just pulse a few times)
4 Add 3/4 cup buttermilk and mix JUST until combined
5 If it appears on the dry side, add a bit more buttermilk
6 Turn the dough out onto a floured board
7 Gently PAT (do not use a rolling pin) the dough out until it's about 1/2" thick
8 Use a round cutter to cut into rounds.
9 Gently knead, as little as possible, the scraps together and make a few more
10 Place the biscuits on a cookie sheet, putting them touching each other
11 Bake for about 10-12 minutes. the biscuits will be a light golden brown on top and bottom

Notes:
The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.

You can make these biscuits, cut them, put them on cookie sheets and freeze them. Bag them into ziplock bags and store for up to a month in the freezer. When you want fresh biscuits, simply place them frozen on a cookie sheet and bake at 450°F for about 20 minutes.
leatherman (aka mIkIE)


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

Online zach

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #112 on: November 24, 2010, 05:32:37 PM »
for the record, i aint givin up grannies secrets, she'd come back just to slap me for that, but you have my express legalfied permission to cook this

crawfish ettouffee

chop and saute together

one big onion
one bell pepper (get a colored one for the flair)
enough celery to make a pile the same size as the onion and pepper
one clove of garlic

toss all that in a pot with

one can of cream of golden mushroom
one can of cream of celery
one can of rotel tomatoes
juice of one lime (use those plastic things, consume one shot of tequila while cooking)

add spices, in this order, don't be scared  ;D

little cayenne, some salt and pepper, little cayenne, parsley, little cayenne, marjoram, little more cayenne

add one pound of crawfish tail meat

remove from heat when the crawfish starts to shrink, serve over rice

simmer SIMMER simmer
gonna go up to the mountain, for to find a little peace
looking over the valley, for the beauty i see
out across the hills, forevermore

Offline Merlin

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #113 on: November 25, 2010, 10:40:19 PM »
Hummus
------------

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

1 16 oz can of chickpeas or garbanzo beans
1 can liquid from can of chickpeas *
1 tbl spoon of honey** (if you prefer a sweeter hummus)
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil

Preparation:

Add chickpeas (with its liquid) and combine remaining ingredients in blender or food processor. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Sprinkle with Paprika and garnish with parsley (optional).

Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations

For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.

* You can substitute with plain yoghurt (nice taste too) if you want a thicker paste but I experimented and it's too thick.
** I use an Oligosaccharide sugar syrup to sweeten the hummus. Raw honey will do just fine
I'll leave Hatred to those not strong enough to Love.

                            +++

Believe & The Power Of The Mind Transforms.
Make It Happen...

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I forgive them for everything.

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Offline Basquo

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #114 on: November 27, 2010, 10:17:37 AM »
Apple Cake

3      well-beaten eggs
2 cups      sugar
1½ cups                   vegetable oil
1 tsp      vanilla
½ tsp      coconut flavoring
2 cups      cored, peeled and finely chopped apples
1 cup      chopped nuts
3 cups      sifted flour
1 tsp      salt
1 tsp      baking soda

Stir all ingredients together. Pour batter into a greased and floured bundt or tube pan.

Place in a cold oven. Bake at 325 for about 1 hour. Test it first at 56 minutes with a toothpick. Remove when done. Let stand for a couple of hours. Run a knife around the cake to be sure it comes out cleanly.

Offline Basquo

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #115 on: November 27, 2010, 10:29:56 AM »
Galletas con Pulpo (appetizer)

1 dozen captain’s wafers or toasted mini bagel slices
1 small tin of pulpo, drained and chopped
Taco Bell mild sauce
Cream cheese for spreading

Spread crackers or bagel slices with cream cheese. Add equal portions of chopped pulpo to each. Drizzle lightly with Taco Bell mild sauce. Serve crackers immediately; bagels can be served up to 30 minutes later.

Offline peteb

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #116 on: November 28, 2010, 03:19:33 PM »
Albongidas soup

1.5 lbs ground beef
1 tbls white rice
1/2 onion
pinch of dry oregano
2 potatoes  chopped
2 carrots chopped
2 sticks of celery chopped
garlic cloves chopped
salt  and pepper
chili flakes

roll the ground beef with the rice and make meatballs
brown them quickly
put them in a pot in water
along with other ingredients
cook until veggies are ready for your liking
eat with potatoe bread
great for hangovers
« Last Edit: November 28, 2010, 04:58:31 PM by peteb »

Offline peteb

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #117 on: November 28, 2010, 03:20:41 PM »
l
« Last Edit: November 29, 2010, 05:02:55 PM by peteb »

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #118 on: November 28, 2010, 03:49:31 PM »
Recipes from MinisMom!  (permission received via pm and verified original recipes)

Thanks Minismom!!

Mum's Home made chicken gravy:

Chicken stock (broth) - I pour mine through a strainer to make sure all the fat and stray meat don't get into the gravy.
3 TBS margarine or butter
3 TBS flour
Milk

In a heavy sauce pan on medium heat, melt the margarine or butter. When melted add the flour and mix well. The mixture will be lumpy. Reduce heat to low. Slowly add milk, about 1/8 cup at a time and stir well. Continue to add milk until the mixture is creamy. Add 3 cups of the chicken stock to the mixture and stir constantly until it comes to a boil. This may take awhile, but increasing the heat or not stirring will burn the gravy and make it turn very dark. When it comes to a boil, reduce heat to simmer. Keep a very close eye on the gravy and stir regularly. As the gravy becomes thickened, taste to make sure it isn't too rich. If it is, then add more milk a small amount at a time. If the gravy isn't rich enough, add more chicken stock a little at a time. If the gravy is too thick, add more milk or stock. If it is too thick, then mix a small amount of flour and milk in a cup. Stir until the flour is completely disolved (mixture will be thick). Slowly pour mixture into the gravy, stirring constantly. If you dont' stir, the addition will turn into "dumplings". That's it. Sounds complicated, but it really isn't.

Now, if you want the "taste" of homemade without all the fuss, here's a trick. Buy a package (or 2) of gravy mix powder - the kind you add water to. Instead of adding water, add half water and half of the chicken stock. Follow the cooking directions on the package. Same taste, less time
----------------------------



---------------------------------------------------

One pan chicken and stuffing bake

1 1/2 cups boiling water
4 tbsp margarine, melted
4 cups pepperidge farm cubed herb seasoned stuffing (white or white/wheat mix - not cornbread)
4 - 6 boneless, skinless chicken breast halves, thawed (I use boneless skinless chicken tenderloins)
1 (10 3/4 oz) can of cream of chicken soup (I used reduced fat kind)
1/3 cup of milk
1/8 - 1/4 tsp poultry seasoning, optional

In a bowl, mix water, margarine, poultry seasoning if desired, and stuffing. Stir to mix well. Pour into a 10x13 baking pan sprayed with Pam. Place raw, but thawed, boneless skinless chicken on top of the stuffing. In a seperate bowl, mix soup and milk. Pour over chicken and stuffing. Bake 400 degrees uncovered for 30

----------------------------------
Baked French Toast

*You can go healthier with this recipe by using the items in paranthesis

1/2 cup syrup (sugar-free syrup)
1/4 tsp cinnamon
1/4 tsp nutmeg
1 cup brown sugar
2 sticks margarine

Boil above in a saucepan for 1 minute stirring constantly. Pour into a 9x13 pan. Sprinkle top with 1 cup chopped pecans or walnuts.

Cover with sliced Italian bread or other firm bread (double fiber whole wheat bread) cut into quarters. Make sure that bread is tight, but left in one layer. On top of that, pour batter made from:

8 eggs (egg beater substitute)
1/2 tsp cinnamon
1 cup half-and-half. I use either Southern Pecan flavor or French Vanilla Flavor (reduced fat half/half)
1 cup milk

Cover and refrigerate overnight

Bake 350 degrees for 45 minutes uncovered.

--------------

Mum's Chicken 'n Noodles

This is actually something I literally threw together trying to make something different. It turned out really well and it was devoured! I'm going to omit the chicken next time and just use it as a side dish. With the chicken, just add a veggie and it's a full meal.


Ingredients:
3 boneless / skinless chicken breasts
1 package of no-yolks wide egg noodles
1 can Cream of Chicken soup (low fat works fine)
1/3 cup of milk (I used 1%)
1/2 stick of margarine
onion powder, garlic powder, and pepper to taste

Boil the chicken breasts until done. Remove the chicken and cut into bite-sized cubes. Boil the noodles in the same water as the chicken breasts, adding water if needed. Drain noodles and return to pot. Add cream of chicken soup, milk, margarine, and seasonings to the noodles. Stir until well mixed. Add chicken to the noodles. Stir. Serve hot.

If using as a side dish and omitting the chicken, I boil the noodles in water with a dissoloved chicken bouillon cube.

-------------------------

Egg Sausage Souflee (not low fat, but it makes a lot)

6 - 10 pieces of bread, toasted and torn into quarters
8 eggs, beaten
1/2 cup of milk
1cup cheddar cheese
1 lb ground sausage (turkey sausage works great), cooked and crumbled
salt and pepper to taste

Line the bottom of a cassarole dish, or 9x12 inch baking pan with toasted bread pieces. Sprinkle about 1/3 of the sausage and 1/3 of the cheese. Continue to layer in that order, ending with the cheese. Mix the eggs, milk, salt, and pepper in a seperate bowl until well mixed. Pour egg custard over the cassarole. Bake 350 degrees, uncovered, for 45 minutes to 1 hr or until eggs are set. This is better if refrigerated overnight before baking. Microwave leftovers are really good!


-------------------

Romaine Salad

Dressing: 1 cup canola oil
1/2 cup minced onion
1/3 cup apple cider vinegar
3/4 cup sugar OR 3/4 cup Splenda + 2 TBSP sugar
Mix and chill. Better if allowed to blend overnight.

Serve with:
Chopped Romaine lettuce
craisins
chopped walnuts
sliced strawberries
Mix lettuce ingredients. Toss in dressing just before serving.

If using as a meal, add precooked, sliced chicken breast or chicken strips.

-------------------------------
Fairly Fat Free Fried Potatos

Potatoes
Fat-free Italian dressing
Parmesean cheese

Wash the potatoes and prick them several times with a fork. Place them on a papertowel in the microwave. Microwave them on high for 5 - 8 minutes or until a fork inserted in the middle goes through. Some potatoes may be done before others. Place the cooked potatoes in the refrigerator until they are completely cooled (cold). This makes them slice prettier. Peel the potatoes, if desired, and cut into 1/8 inch slices (or thicker).

In a skillet, put just enough fat-free italian dressing to cover the bottom. Heat until bubbling. Place the potato slices in the dressing and cook until crispy. Turn and cook on the other side until crispy. Remove and sprinkle with parmesean cheese.

These taste like super greasy, fat-full fried potatoes. Not only are they fat-free, but they are WONDERFUL for any meal of the day
« Last Edit: November 28, 2010, 03:52:20 PM by WillyWump »
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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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #119 on: November 28, 2010, 04:07:10 PM »
 Consomme Carrots

8 medium sized fresh carrots.
2 Tbs Butter
1 1/2 Tbs chopped parsley
1 can Campbells Beef Consomme Soup
2 Tbs chopped onion.

The key to this recipe is the Campbells Beef Consomme soup, sometimes it is hard to find but if anything else is used you will not have as good a flavor.

Melt butter in saucepan, add onion and parsley and cook for 5 min on medium to low heat, stirring often. Cut Carrots into 1 inch pieces. Add carrots, Campbells Beef Consomme and just a dash of nutmeg into saucepan wth onion and parsley. Cover. Cook for 20 minutes over medium heat.  If you like really tender carrots cook for an additional 15 minutes uncovered.

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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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #120 on: November 28, 2010, 04:31:45 PM »
105 Recipes!  ;D

We are at our minimum goal of 100 recipes! Let's make a push to get more in the next few days so we can go to print and have this ready for Christmas!! :)  

Btw, poor "Bread" and "Drinks"  they are lonely and need some more submissions :(

and dont forget..

only 2 more days until the $25 Visa Card drawing!!

  "Gift Card?? What the hell is Will talking about??" check it out here: http://forums.poz.com/index.php?topic=35239.msg440133#msg440133



Entree/Main Dishes
Salmon and dill sauce, MAPLE MUSTARD GLAZED BAKED HAM, Mexican Steak Millanesa, easy/no mess pork roast, Turkey Chili, Bacon-Wrapped Stuffed Chicken Breasts, Cube Steaks w/Mushroom Gravy, Grandma Trudy's Lasagna*, Spanish Swiss Steak*, Jerk/BBQ chicken , Potato & Onion Latkes, Edy's Fried Chicken
Spaghetti with summer sausage and green bell peppers, Mexican Chicken, Carne Asada with Coffee Mop Sauce, Homemade Chicken and Dumplings, Hot Game Alcohol Main Course from Australia, Traditional Scotch Broth Recipe, HOT DOG & GREEN BELL PEPPERS in TOMATO SAUCE , Sonora Hotdog, Shrimp Fried Rice, SlowCooker (Crock Pot) Barbequed Ribs, VEAL STEW , Mexican Meatloaf , Braised Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream, Bocker's White Lasagna, Slovakian Halupki , Stuffed calamari, Crawfish Etouffee, Hummus, One pan chicken and stuffing bake, Mum's Chicken 'n Noodles, Egg Sausage Souflee

Soups/Sauces
Butternut Squash and Leek Soup, Ted's Alfredo Sauce, Fresh Cranberry Chutney, Recession Soup, Rum Sauce for Cake, Cajun Spice (dry rub) for blackened fish, chicken, Albongidas soup, Mum's Home made chicken gravy
8

Salads
BBQ Salad, Grape Salad, Pretzel Salad, Pesto salmon and pasta salad, Artichoke and Crab-Meat Salad, Mandarin orange/raspberry salad, Shrimp Salad, Orange Chicken Salad, Broccoli Salad, Bob's Simple Salad , Bean and Bacon Coleslaw, Romaine Salad


Appetizers/snacks
\Korean Sesame Beef Lettuce Wraps, Fried Tomatoes , Stuffed Jalapenos,
Crab Dip, Bourbon Weenies (great appetiser, Party Mix, Hot Salsa, Mango Salsa, black bean corn salsa, Mexican Cheese Fondue Recipe , Herb and Cream Cheese Fondue Recipe , Classic Cheese Fondue , Galletas con Pulpo

Dessert\
Lemon Bars, Butternut Squash Cake with maple/pecan icing, Pumpkin Cheescake with Frangelico, Mayonnaise Cake, Applesauce Cake, Pumpkin Nut Cake, Chocolate Mousse Cake, Caramel Brownies, Pavlova, Apple Pandowdy, Great Pumpkin Desert, Candy Bar Cookies, No Bake Cookies,Snicker Doodle Recipe , Gluten free Biscochitos , Gluten free peanut butter cookies, Apple Cake, Baked French Toast


Veggies
cornbread casserole , Green Bean Casserole, Resotto style potatoes , Braised Red Cabbage, Rice Primavera, Hash Brown Potato Casserole, Summer Squash (yellow squash) Casserole, Alan's Baked Mac & Cheese, Fried Cabbage, Fairly Fat Free Fried Potatos, Consomme Carrots


Drinks
Bloody Marys, Kahlua, Cousin Irma's Sangria, Ramos Fizz, Glögg


Bread
Amish Friendship Bread, Banana Bread, Southern Cornbread, Buttermilk Angel Biscuits

105=
« Last Edit: November 28, 2010, 08:00:54 PM by WillyWump »
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

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #121 on: November 28, 2010, 07:52:29 PM »
Congrats Will, your efforts on this project have been amazing.  I've got a couple more to submit, and will try and scrounge up some of my mother's bread recipes (Not sure where they are.)

BTW:  I'm trying this one tonight, thanks Mum. 

RAB   ;D

Quote
Fairly Fat Free Fried Potatos

Potatoes
Fat-free Italian dressing
Parmesean cheese

Wash the potatoes and prick them several times with a fork. Place them on a papertowel in the microwave. Microwave them on high for 5 - 8 minutes or until a fork inserted in the middle goes through. Some potatoes may be done before others. Place the cooked potatoes in the refrigerator until they are completely cooled (cold). This makes them slice prettier. Peel the potatoes, if desired, and cut into 1/8 inch slices (or thicker).

In a skillet, put just enough fat-free italian dressing to cover the bottom. Heat until bubbling. Place the potato slices in the dressing and cook until crispy. Turn and cook on the other side until crispy. Remove and sprinkle with parmesean cheese.

These taste like super greasy, fat-full fried potatoes. Not only are they fat-free, but they are WONDERFUL for any meal of the day



Offline RAB

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #122 on: November 29, 2010, 05:47:38 PM »
Unfortunately I can't find most of my mom's bread recipes (she loved to bake bread), but I did stumble across this one. . . .I remember it as being really yummy.

Bacon, Swiss, and Cheddar Casserole Bread

2 strips bacon
1 pkg active dry yeast
1/4 cup warm water
3/4 cup warm milk
1 cup shredded sharp Cheddar Cheese
1/2 cup shredded Swiss Cheese
1/3 cup finely chopped onion
1/3 cup chopped red bell pepper
2 TBL sugar
2 TBL dill seeds
1 TSP Salt
1 large egg, slightly beaten
2 1/2 cups all-purpose flour
1 TBL melted butter

Cook bacon in skillet until crisp.  Drain on paper towel and crumble.

In small bowl dissolve yeast in warm water, let stand till foamy.

Mix together milk, cheeses, bacon, onion, bell pepper, sugar, dill, salt and egg until blended.

Stir yeast mixture into cheese mixture.  Stir in flour slowly, about 1/2 cup at a time, until stilff dough.

Place dough in large greased bowl, turn to coat all sides.  Cover loosely with a damp cloth and let rise in a warm place till doubled.

Grease a 2 qt. round casserole.  Punch dough down.  Place in casserole and cover loosely again with a damp cloth, let rise in warm place till doubled.

Preheat oven to 350 degrees.  Bake bread until it is golded, approx. 45 minutes.
Transfer casserole to a wire rack to cool slightly.

Wile bread is still hot, brush with melted butter.  Turn out on wire rack to cool completely.

RAB   ;D

Who couldn't get the spell check to function.   ???

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #123 on: November 29, 2010, 10:57:47 PM »
Unfortunately I can't find most of my mom's bread recipes (she loved to bake bread), but I did stumble across this one. . . .I remember it as being really yummy.


Well YUM! Thanks RAB!

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 leese43

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #124 on: November 30, 2010, 03:17:11 PM »
Rum punch

Equal parts of:

white rum
orange juice
pineapple

mix with lime juice and grenadine, a little at a time, taste while mixing to get it right!



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 WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #125 on: November 30, 2010, 04:00:26 PM »
It's 3:00!! The Recipe Challenge is closed!
 
Of course you can still submit recipes in this thread to be published in the Fundraising Cookbook (To be named shortly) for at least the next few days as we proof and edit the submissions and prepare for print.

Good luck to all of these members who are entered into the drawing-

Leatherman, Skeebo1969, RAB, Hope_for_a_cure, HippieLAdy, ElZorro, GSOgymrat, Choofnhurl, Leese43, weasel, jg1962, tednlou2, Andy Velez, peteb, anniebc, Robert, numbersguy82, veritas, Miss Phillicia, Ravhyn, bocker3, Aztecan, Zach, Merlin, Basquo,


The winner will be announced later today (whenever Newt can get to it) in this thread. :)

-Phil and Will


« Last Edit: November 30, 2010, 04:09:19 PM by WillyWump »
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 newt

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #126 on: November 30, 2010, 04:42:56 PM »
The result!!

Having done my drawing  duty, I delcare the winner is:

peteb

Happy cooking. :-)

- matt


"The object is to be a well patient, not a good patient"

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #127 on: November 30, 2010, 04:57:37 PM »
The result!!

Having done my drawing  duty, I delcare the winner is:

peteb

Happy cooking. :-)

- matt



Congrats PeteB!!!!! I will get in touch with you via pm shortly to get an address to send your Visa Gift Car :)

Many thanks to the esteemed Newt for handling the drawing duties!!

and of course thanks to everyone who participated, by submitting your recipes you are playing a part in helping to send someone to AMG who would not otherwise be able to attend  :)

-Will and Phil
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 peteb

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #128 on: November 30, 2010, 05:02:13 PM »
hey all I never win anything :)
Will
I am gonna donate that the fund
Pete

Offline WillyWump

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Re: Fundraising Cookbook Recipe Submission Thread
« Reply #129 on: November 30, 2010, 06:45:54 PM »
hey all I never win anything :)
Will
I am gonna donate that the fundPete

Pete,

That is a very kind gesture and will go far in helping offset the expenses of one of our members at AMG Seattle.

Thanks for your generosity :)



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 #130 on: December 06, 2010, 01:30:17 PM »
Last chance to submit your recipe and have it include in the AMG Fundraising Cookbook "Cooking for a Cause: A Collection of Recipes to Benefit AMG 2011"

Printing will begin in the next couple of days !

Ordering information will be provided soon

-Will
« Last Edit: December 06, 2010, 01:33:58 PM by WillyWump »
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
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Offline hope_for_a_cure

  • Member
  • Posts: 1,502
Re: Fundraising Cookbook Recipe Submission Thread
« Reply #131 on: December 06, 2010, 01:59:29 PM »
Thats awesome Peteb!  Way to go!

 


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