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Author Topic: Fundraising Cookbook Recipe Submission Thread  (Read 13782 times)

0 Members and 1 Guest are viewing this topic.

Offline bocker3

  • Member
  • Posts: 3,357
  • You gotta enjoy life......
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
Atripla - Started 12/05
Reyataz/Norvir - Added 6/06
Labs - Pre-Meds
Sep05 T=350/25% VL98,559
Nov05 288/18%  47,564
Current Labs
May2013 691/31% <20

Offline aztecan

  • Member
  • Posts: 5,382
  • 29 years positive, 56 years a pain in the butt
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 »
"May your life preach more loudly than your lips."
~ William Ellery Channing (Unitarian Minister)

Offline aztecan

  • Member
  • Posts: 5,382
  • 29 years positive, 56 years a pain in the butt
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

  • Member
  • Posts: 5,382
  • 29 years positive, 56 years a pain in the butt
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

  • Member
  • Posts: 5,382
  • 29 years positive, 56 years a pain in the butt
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

  • Member
  • Posts: 7,098
  • PLEASE no masturbating to this pic!
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
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 leatherman

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  • Posts: 6,047
  • Google and HIV meds are Your Friends
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)


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

Offline WillyWump

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  • Posts: 7,098
  • PLEASE no masturbating to this pic!
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

  • Member
  • Posts: 7,098
  • PLEASE no masturbating to this pic!
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,
2/4/13, CD4 - 489, UD, 28%

Current Meds: Prezista/Epzicom/ Norvir
.

Offline hope_for_a_cure

  • Member
  • Posts: 1,501
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

  • Member
  • Posts: 7,098
  • PLEASE no masturbating to this pic!
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-
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 leatherman

  • Member
  • Posts: 6,047
  • Google and HIV meds are Your Friends
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

  • Member
  • Posts: 1,202
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

Offline Merlin

  • Member
  • Posts: 642
  • As My WILL, So MOTE It Be !
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...

                            +++

I blame them for nothing.
I forgive them for everything.

---->> Mary J. Blige on dysfuctional parents

Offline Basquo

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  • Posts: 3,250
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

  • Member
  • Posts: 3,250
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

  • Member
  • Posts: 202
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

  • Member
  • Posts: 202
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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  • PLEASE no masturbating to this pic!
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

  • Member
  • Posts: 1,895
  • Joined March 2003
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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  • Posts: 1,895
  • Joined March 2003
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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  • Posts: 257
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 :))
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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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  • the one and original newt
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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  • Posts: 7,098
  • PLEASE no masturbating to this pic!
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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  • Posts: 202
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

  • Member
  • Posts: 7,098
  • PLEASE no masturbating to this pic!
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
.

Offline hope_for_a_cure

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  • Posts: 1,501
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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