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Author Topic: Fundraising Cookbook Recipe Submission Thread  (Read 13903 times)

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

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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  • Posts: 202
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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  • Posts: 5,937
  • AM member since 2003
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 :-*
-----------------------------------------------------------------------
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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  • AM member since 2003
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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  • Joined March 2003
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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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 »
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 #91 on: November 18, 2010, 07:17:22 PM »
See above
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
.

Online 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 .      

Offline 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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Offline GSOgymrat

  • Member
  • Posts: 5,002
  • HIV+ since 1993. INTJ
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

  • Member
  • Posts: 3,565
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

  • Member
  • Posts: 1,817
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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Offline ElZorro

  • Member
  • Posts: 535
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

  • Member
  • Posts: 260
  • Nerd Alert
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

  • Member
  • Posts: 535
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  ;)

 


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