Hey Good-Lookin'! What's Cookin'?

[Sugarsprinkles]

Lilith and I thought it would be fun to compile a cookbook of Pixie's members favorite recipes.

I've volunteered to collect the recipes. Regular family fare, Romantic dinners, Yummy deserts, Ethnic foods, Regional specialties, Special Holiday dishes, Christmas Cookies, aphrodesiacs, helpful kitchen hints......whatever you care to submit. If you would like to submit something you have previously posted here at Pixies, just let me know where I can find it, and I'll copy and submit it for you. If there's any little story that goes with your recipe don't hesitate to inculde it...for instance..is this the recipe that helped you "catch" your S/O, or is it something that simply MUST be on your table for that special holiday meal? Something that Grandma used to make?
And for those members outside of the U.S., if your recipe includes something that is unique to your area, please try to include a comparable equivalent, if possible. And if you have any questions about uniquely North American ingredients in posted recipes, please don't hesitate ask. I'll try to give you a description so that you can substitute something comparable.

You can post your recipe here in the thread or e-mail it to me at

[email protected].

Once we have collected as many recipes as we can, I will copy them all into a MS Word document and e-mail it to whoever (or is that whomever?) requests a copy. There is NO COST to anyone.......it's being done strictly for fun!!

If you have any questions, please don't hesitate to PM me or e-mail me at the above address.

[Lilith]

Excellent!!!!!!!

[Sugarsprinkles]

I'll get the ball rolling here:

This is one of my family's favorite party dishes:



* Exported from MasterCook *

Pretzel Salad

Recipe By :
Serving Size : 20
Categories : Family Gathering Recipes Parties
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups pretzels,coarsley crushed
3/4 Cup Margarine,Melted
3 Tablespoons Sugar
1 8 Oz. Pkg cream cheese
1 Cup sugar
1 12 Oz. Bowl Cool Whip®
1 6 Oz. Pkg strawberry gelatin powder
2 Cups boiling water
2 10 Oz Pkg strawberries, frozen

Mix pretzels, margarine and 3 Tablespoons sugar together. Pat in 9x13
pan. Bake at 400 for 8 min.

Combine cream cheese, sugar and Cool Whip. Blend well. Spread over
cooled crust. Refrigerate.

Combine jello & boiling water. Add still frozen strawberries. Mix. When
slightly thickened pour on top of cream cheese mixture and refrigerate until firm.


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

Per serving: 135 Calories (kcal); 5g Total Fat; (30% calories from
fat); 1g Protein; 23g Carbohydrate; 13mg Cholesterol; 47mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1
Fat; 1 Other Carbohydrates

NOTES : One of the most popular dishes at any family gathering.

[Steph]

OMG, I can't wait to try that salad, SS! This one, if made for you and your lover, should be eaten by both of you before lovemaking :)

Pepper-Swirled White Bean & Roasted Garlic Dip

Ingredients


2 heads garlic
Olive oil/cooking spray
1 15-oz (450g) can navy, cannellini or Great Northern beans, rinsed and drained
1/4 cup (2 oz/60g) plain nonfat yogurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1 7-oz (210g) jar roasted red bell peppers, drained and patted dry
1 tablespoon tomato paste or ketchup


Preparation - Estimated cooking time: 30-60 minutes -
1 Preheat oven to 350 degrees F (175 degrees C). Slice off tops of garlic heads to expose cloves and set the heads in the center of a 10-inch (25cm) square piece of heavy-duty aluminum foil. Coat cut edges of garlic with cooking spray; wrap the heads tightly in foil. Bake for 45 minutes to one hour, or until garlic is lightly browned and tender. Refrigerate until chilled.
2 Combine beans, yogurt, lemon juice, olive oil and 1/4 teaspoon salt in a food processor. Pop the garlic cloves from their skins and add to mixture. Process until smooth, and spoon into a shallow serving bowl.
3 Rinse the food processor and dry. Combine roasted red peppers, tomato paste or ketchup, and the remaining 1/4 teaspoon salt in the food processor, and process until smooth. Swirl the roasted pepper puree into the bean mixture using a knife. Serve with wedges of pita bread or baguette slices.

Nutritional Analysis
Number of Servings: about 3 1/2 cups (30 oz/900g), or 14 1/4-cup servings
Per Serving
Calories 64 Carbohydrate 10 g
Fat 1.1 g Fiber 2.7 g
Protein 3 g Saturated fat 0.2 g
Sodium 219 mg

[Coach Knight]

The recipe that landed women for me: Dinner reservations at a great restaurant!
But this thread is a great idea SS.

[Booger]

This is on of my owen creations.
Well not totaly mine it a recipe that we made at work that I changed a little add a few things and did this and that to.
It works great on with chicken on nachos it's also good on nachos by it self (if you don't use the chicken broth it makes a good vegetarin nachos)or for chicken tacos also I'm posting another recipe that I use it in next.


BLACK BEAN SALSA

½ pound black beans
1 each green pepper
1 each red pepper
1 each poblano or jalapeno
1 cob corn on the cob
1 bunch green onion, minced
½ bunch cilantro, minced
1 tbs cumin
¼ tsp cumin
14 oz chicken broth
1 tsp salt
1 tsp vinegar
1 each lime, juiced
2 cloves garlic, minced
¼ cup olive oil


Soak black beans in water over night (at least 8 hours).

Preheat grill roast the red pepper, green pepper, poblano, and corn (leaving husk on) until the skin is blacken on the peppers and the husk of the corn is brown. Place peppers in a paper bag and let cool. Then peel skin off; remove seed and small dice. Remove corn from cob.

Wash back beans. Well peppers are cooling place black beans, 1 tbs cumin, salt, chicken broth and vinegar in to small sauce pan adding water tell 2 inches above beans. Bring to boil then turn down to a low boil cook beans tell soft (keep an eye on the water add more if needed). Drain and cool beans.

When beans are cooled mix pepper, black beans, corn, green onions, cilantro, ¼ tsp. Cumin, lime juice, garlic, and olive oil. Add satl to taste you can also add tabasco if you want a little more heat. Best if left over night to blend the flavors.

the poblano pepper might be hard to find in some places jalapeno work but if you can find them poblanos work best

[Booger]

ok this recipe uses the one above hope you enjoy


SPANISH RICE WITH CHICKEN AND BALCK BEAN SALSA

6 each chicken breast, skinned and deboned
3 cloves garlic, minced
1 bunch green onion, diced
½ bunch cilantro, minced
½ each green pepper, diced
½ each red pepper, diced
2 tbs. Olive oil
2 cups rice
¼ tsp. Cumin
½ tsp. Salt
8 oz. Tomato sauce
14 oz. Chicken broth
Black bean salsa, see recipe
Monetary jack cheese, shredded

Preheat oven to 350

Brown chicken breast in olive oil and set a side. To pan add garlic and peppers sauté until tender. Add cilantro, cumin, salt and green onions and rice. Stir tell rice starts browning. Place mix in a 13 x 9 2 inch baking dish add tomato sauce, chicken broth, and 1 ¼ cups water stir. Place chicken breast on top. Cover with foil and bake for 30 minutes remove foil and bake for 5 more. Add black bean salsa and cheese and bake for 10 more minutes.

[Lilith]

Orzo Salad

(I don't cook with recipes (maybe why I make some inedible things) so you don't have to be at all exact with this recipe...If you like something put more in or hate something leave it out)

1 pkg. orzo pasta
1 jar marinated artichoke hearts drained and chopped
1 can black olives drained and halved
1 can garbanzo beans aka chick peas drained
1 pint cherry (or better yet grape) tomatoes halved
2-3 stalks green onions/scallions sliced
1 4-6oz. pkg. feta cheese (if you can get one flavored with basil, tomato, or garlic even better) crumbled
1 tsp. dill dried or 2 tblsp. fresh
1 tsp. basil dried or 2 tblsp. fresh
1 clove garlic crushed or minced (more if ya love it)
2 tblsp. olive oil
1/2 lemon juiced

Cook orzo as you would a regular pasta til al dente'. Drain and rinse in cold water. Once cooled place in large bowl. Add all the other ingredients and mix lightly. Refrigerate. Enjoy! Pretty and great for parties and gatherings!

[Steph]

Re: chicken broth As a vegetarian, I substitute vegetable broth. My first recipe posted was veggie, so is this one:

Vegetarian bulgur and tofu entree (high in protein and fibre)

Bulgur Wheat, Tofu and Sweet Peppers

125 ml ( 1/2 cup) coarse or medium bulgur

10 ml (2 tsp) olive oil

2 cloves garlic, minced

5 ml (1 tsp) each ground cumin and coriander

1 sweet red pepper, cut in strips

175 g (6 oz) firm-style tofu, cut in cubes to equal 250 ml (1 cup)

80 ml (1/3 cup) water

30 ml (2 tbsp) wine or cider vinegar

0.5 ml ( 1/8 tsp) hot pepper sauce

Half 284 g (10 oz) pkg fresh spinach, washed, stemmed and cut in strips (1 1/4 cups)

2 ml ( 1/2 tsp) salt

Pepper

Place bulgur in bowl and add enough boiling water to cover by 5 cm (2 inches); soak for 20 minutes. Drain thoroughly in sieve.

In large nonstick skillet, heat oil over medium heat. Add garlic; cook for a few seconds. Stir in cumin and coriander; stir in red pepper. Cover and cook for 5 minutes.

Stir in tofu, then add bulgur, water, vinegar and hot pepper sauce; cook, uncovered for 2 minutes or until bulgur is nearly tender, stirring often. Add spinach; cook, stirring for 2 to 3 minutes or until slightly wilted. Add salt, and pepper to taste.

Makes 3 servings.

Nutrition per serving: 217 calories; 9 g total fat; 14 g protein; 1 g saturated fat; 26 g carbohydrate; 8 g dietary fibre; 428 mg sodium.

[Grumble]

Geez steph, I must visit you and T one day :) not only are you a wonderful friend and a sexy woman, but you can cook!!!
the best way to a mans heart is through his stomach and then just a little below it LOL ;)

Oh I will put receipes in here soon too, mums soup and tomato relish

[fzzy]

Don't even have to boil water Jello

1 Small container Cool Whip (unfrozen)
1 Medium container Cottage Cheese
(mix together)
Stir in 1 small box of jello (dry)

You can add nuts, pineapple, marshmellos, or such ..... but I like it with just the first 3 ingredients.

[krzykrn]

I absolutely LOVE to cook, nothing better than cooking a meal for my friends or even better yet, to make dinner for my date (although I seem to be going on a long drought lately lol). Anyway here is a dish I made for my friends last time I visited them, I was nervous at first never having worked with seafood (besides fish), but it came out great! Hope you like it enjoy! (btw clarification, this isn't my recipe, I did not invent this dish, but I wish I did :))

Venetian Shrimp and Scallops:
1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
1 lemon, zested

Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.

Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.

Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

Oh and for dessert, something that I found goes very well with this is a lemon sorbet with fresh berries. Enjoy everyone!

[Sugarsprinkles]

Thank you everyone who has posted recipes so far!! This is shaping up to be an exciting project. I'm looking forward to getting it all put together.
Now, please everyone else....come on and join in!! Don't be shy...it doesn't have to be anything elaborate...(see fzzy's recipe) :D
There's no time limit, but let's see how soon we can get this together. Maybe in time to use some of these recipes at holiday gatherings...wouldn't that be fun?

Now let's POST THOSE RECIPES!!!!!!

[Lilith]

Cheater Cake Mix Cookies

2 eggs
1/2 cup oil
1 cake mix (anykind)
Mix ins of any kind (candy, chips, nuts, etc)

Mix it up. Drop by spoonfull on to ungreased cookie sheet. Bake at 350 for 10 minutes.

GOOD COMBOS

Chocolate cake with mint chips
Chocolate cake with peanutbutter chips
Butter Pecan cake with pecans
Chocolate cake toffee candy bars crushed

[vampeyes]

lol I love this thread.. I am a cook book- aholic :D so SS sign me up for the whole thing when you are finished please :)

heres one of my faves that my mother in law taught me.. I was not thrilled with the sound of it lol but after I tried it I fell in love!!

Tater Tot Hot Dish

1 - 2 pounds of ground beef (you can use hamburger, sirlion, chuck or whatever you prefer)

1 can (16oz) Cream of Chicken Soup (you can also use any other cream soup you prefer)

1 small onion - diced

1/4 cup milk

frozen corn

frozen tater tots or tater rounds

seasonings to taste

Brown ground beef in a a pan with the diced onions and season to tatse. I use garlic powder, seasoning salt and pepper. When beef is browned drain well then add the can of soup and milk mix well. Then add frozen corn this is also to taste.. I use alot ! Mix again and then pour into a baking dish (I use a round caserole but any type can be used). Cover the top with the tater tots and bake in oven at 350 until tater tots are crispy.

[vampeyes]

No Bake Chocolate Cookies (kids love these)

2 cups sugar 1/4 cup cocoa
1/2 cup milk 1/2 butter or margerine
1/2 teaspoon vanilla extract 1/2 peanut butter
3 cups quick cooking oatmeal

Mix butter, sugar, cocoa, milk and butter in a saucepan. Over medium heat bring to a boil while stirring frequently. Once boiling boil for 1 minute stirring constantly. Remove from heat. Add vanilla and peanut butter mix well. Stir in the oats. Quickly drop by the spoonfull onto wax paper as mixture starts to set up as it cools. Let set. Enjoy!

[vampeyes]

Thumbprint Jam Cookies

1/2 cup butter or margerine
1/4 cup brown sugar
1 egg seperated
1/2 teaspoon vanilla extract
1 cup flour (all purpose)
1/4 teaspoon salt
1 cup chopped nuts (walnuts, pecans or whatever you prefer)
jelly or jam

Preheat oven to 350. Mix together butter, sugar, egg yolk and vanilla. Then add salt and flour mix well. Roll dough into balls approximately 3/4"-1". In a small bowl beat egg white slighty woth fork. Dip balls in egg white then roll into nuts. Place balls onto ungreased cookie sheet. Press your thumb gently into center of ball until cookie has flattened slightly and there is an imprint of your thumb in the middle. Bake 10-12 minutes. When cookies are cooled add jam or jelly in the center.

[vampeyes]

Russian Teacakes or Snowballs (these can be messy to make but the taste is well worth it :D )

1 cup butter or margerine
1/2 cup confectioners sugar
1 teaspoon vanilla
2 1/4 cups Flour
1/2 teaspoon salt
3/4 cups finely chopped walnuts (can also use other nuts)
Confectioners sugar (approximately 2 cups)

Mix butter, sugar and vanilla throughly. Add salt and flour mixing well. Then add nuts and mix well. Dough will be crumbly. Chill dough for about 1 hour. Preheat oven to 400. Roll dough into 1" balls and place on ungreased cookie sheet. These cookies will not spread so you can place them fairly close. Bake for 10-12 minutes (until they are set but not brown). While they are still warm roll the cookies into confectioners sugar. Cool. Roll them again.

[Steph]

Get your grumbly guts to Canada, GG - I'll cook for ya! :)

SS, I'd love to help on editing/organizing if you'd like!

Off to think of more recipes. . .

[dicksbro]

MRS BRO'SPUMPKIN BREAD

4 EGGS BEAT SLIGHTLY
3 CUPS SUGAR
1 CUP OIL
2 CUPS PUMPKIN (1 16OZ CAN)
3/4 CUP WATER
1 TSP. BAKING SODA
2 TSP. BAKING POWDER
2 TSP. CINNAMON
1 TSP. NUTMEG
3 LEVEL TSP. PUMPKIN PIE SPICE
1 TSP. VANILLA
1 CUP WHEAT FLOUR and 3 CUPS WHITE FLOUR or
4 CUPS WHITE FLOUR
1 CUP CHOPPED PECANS (optional)

BAKE AT 350° FOR 50 MINUTES FOR 8 MINI ONE POUND LOAVES OR 60 TO 70 MINUTES FOR 3 LARGE LOAVES.

ADD INGREDIENTS IN ORDER GIVEN AND MIX WELL. BATTER IS THICK.

Hope you all enjoy!

[Sugarsprinkles]

Thank you so much Lilith, & Vampeyes for the recipes they sound delicious! And a BIG thank you to Steph for the offer of help to organize and edit...not sure if I'll have to take you up on it or not, but it's great to know you're there if I need you. And Thank You dicksbro for the YUUMMYYY pumpkin bread recipe!! I've been looking for a good pumpkin bread recipe for sooooo long!!

And now that I've thanked you, DB, get yourself off that computer and REST!!! Don't rush yourself!! Better you take your time getting back to us and insure your full recovery than to hurry back and not get as well as you need to be. We all love you and want you strong and healthy for long-term perving and general hangin' out at Pixies. ;):heart:

[Scarlett]

TORTILLA CASSEROLE

1 can black beans
1 can refried beans
1 can enchilada sauce
Whole bunch flour tortillas
Mix beans and half of the can of sauce in a bowl. In an 8x8" glass pan, put in a good solid thick layer of tortillas, lay in half of the bean stuff, another layer of tortillas, the rest of the bean stuff, and a final even thicker layer of tortillas. Dump the rest of the sauce on top. Cook 350-degrees for 40 or 50 minutes or until the top is getting slightly crispy, then eat!

[Summer]

Better Than SEX Cake
1 Box (yellow) Butter Cake Mix
4 eggs
1/2 cup oil
1 Box Instant Vanilla Pudding
8 ounces Sour Cream

Mix all the above together.
Fold in the following ingredients into Batter:
1 square grated un-sweetened chocolate
6 ounces chocolate chips
1/2 cup of nuts (optional)

Bake in Tube Pan @ 350 degrees for 1 hour

-Summer :D

[skipthisone]

Toast

Untwist wire tie from bread wrapper.
Open up bread wrapper.
Pull out two slices of bread.
Place one slice in each hole in the toaster.
Push down toaster lever.
Patiently wait for toaster to work.
When bread pops up pull out each piece of toast.
Spread with your favorite butter or jam.
Eat.

[Summer]

Cheese Ball
1 pound Cheddar
8 ounces Sour Cream
1 small Onion
1 stick butter - melted

Mix, Roll into one big ball, then roll into chopped nuts.
(can freeze)

-Summer :D

[vampeyes]

Dorrito Pie

1-2 ponds ground beef
1 small onion diced
1 can refried beans
1 packet taco seasoning
2 cups shredded cheddar cheese
1 bag Dorritos (we use original nacho cheese or taco)

Brown hamburger and onion. Drain well then add in taco seasoning and beans mix together. In caserole dish add a layer of meat mixture topped by cheese and then Dorritos. Repeat the layering process until the last of the meat mixture is on the top layer and then bake in 350 oven for 30mins top with remaining cheese and a layer of dorritos and bake for 5 more mins.

[Summer]

Watergate Salad
1 large can crushed pineapple
1 box instant Pistachio pudding
9 ounces Cool Whip
3/4 cup chopped pecans
1 1/2 cup miniature marshmellows

Mix together and serve!
-Summer :D

[fzzy]

burrito casserole

Fill baking pan with those cheapo burritos from the frozen section (favorite flavor)
top with one can of enchillada sauce and grated cheese.

Bake at 350 degrees until heated through.

[Scarlett]

NO-BAKE DUMP CAKE

1 cup cherry pie filling
1 can crushed pineapple
1 can Eagle Brand milk
1 cup granola
1 small container whipped topping
Drain pineapple. Mix all but whipped topping. Stir in whipped topping just before serving.

[BlondeCurlGirl]

Fudge Cake Cookies

1 package Betty Crocker SuperMoist double chocolate swirl cake mix
1/2 cup vegetable oil
2 eggs
Powdered sugar

Preheat oven to 350. Stir cake mix (dry), swirl mix, oil and eggs in large bowl, using spoon, until dough forms. Dust hands with powdered sugar; shape dough into 1 inch balls. Coat balls with powdered sugar; place about 2 inches apart on ungreased cookie sheet. Bake about 10 minutes or until set.

I've used other cake mixes, other kinds of chocolate, it still tastes good! A little messy, but yummy and easy to make if you lack ingredients for other cookie recipes.

[GermanSteve]

Fried Zucchini slices (sounds like it tastes healthy, but the taste is GREAT!)

I won´t talk about amounts, just buy enough zucchini that on your plate is finally around halve/halve zucchini and mash.

Ingredients:
Zucchini,
garlic,
salt,
pepper (fresh from the mill, forget the rest),
wheat flour
olive oil
cheese that can melt (I recommend Parmesan, Gouda or Emmenthaler)
potatoes, milk, butter, salt for the mash.

1. mix mashed (garlic press!) garlic with salt 1:1
2. cut zucchini in slices of around 1cm (0.4 in.)
3. put on every slice some salt-garlic (not too much, the cheese is also salty)
4. put some (rather much) fresh milled pepper over
5. finish surface with some flour (as much as stays sticking there)
6. Same on the other side. Fry in a non-sticking pan with olive oil not too hot until flour gets a deep golden colour, Continue frying on low fire until zucchini is soft.
7. put grated cheese over and wait until it melts.

Serve with mashed potatoes:

Boil peeled potatoes, remove water, add some milk, salt and butter; mix

[airhog]

Here is a dish I made for thanks giving

Crust

2 1/2 Cups Flour
1 TSP Salt
2/3 Cup Cooking Oil
1/2 Cup Milk

Mix the dry ingrediants and wet ingrediants seperately
Combine in a bowl and mix until it starts to form a dough. finish mixing by hand until it forms a ball you can roll out. If the crust is too dry add some more milk and oil before rolling out. This is a double batch, and will make enough dough for a top and bottom of a 9inch pie pan.


Filling
5 Green Apples peeled de-cored and thinly sliced.
1 Cup sugar
2 TBSP Flour
1 TSP Cinnamon
Dash Nutmeg
1TBSP Butter

Combine All except the butter in a large bowl and mix well. Let set for 10-20 minutes.

Carmalized Part

1/4 Cup Butter
1/4 Cup Brown Sugar
1 Cup Nuts


Let the butter melt in the pie pan and mix with the brown sugar add enough nuts to cover the bottom of the pan.

Add the bottom layer of crust to the pan then add the apple pie filling. Add the TBSP of butter to the top of the pie filling. you can also add a tablespoon of water to the filling too.
Wet the edges of the pie crust before adding the top crust to the pie. Seal the crust with a fork and cut some slits in the top layer of crust for the air to escape. Sprinkle some sugar on top of the pie before placing in the oven

Bake in the oven until the crust is golden brown. Serve hot and flip the pie over onto a serving plate.

[Boru]

all i can say is


God bless ground beef!!!!!!!!

My absolutely favorite food and you all make it taste even better!

Sugar, when this thread gets too big, might I suggest a spinoff? The ground beef recipe thread!!!!! yumyumyumyum

BORU

[Wisper]

Well i have a toss up recipie.....i call it a chocolate suprise pie

ive made 2 different kinds so far:

1st)) i melted peanut butter and spread it at the bottom of a pie crust, put chocolate pie filling on top of that, sprinkled some pecan peices, and chocolate morsals, and on top i put cool whip & drizzled some of the melted peanut butter i had left on top for color

2nd)) i crushed honey grahm crakers and put them at the bottom, put a layer of pecan peices and chocolate morsals, next chocolate pie filling and topped with cool whip of course

really you can put whatever you think would go good in them, and of course you really can't care too much about how fattening it is or nothin b/c then you probly shouldn't eat them

i hope their good, i just made them...mmmmmm can't wait

[LixyChick]

Well, I told you I had a few recipes to share but first I have to say WHEW!

TY so much skip, for that wonderful "toast" recipe! You musta guarded that with your life and we are so grateful that you decided to share it with us! "In Search Of".......has yet to find such a excellent recipe! ROFLMFAO!

OK....to start......Make this before making any of the other things here in this thread. It'll make cooking all that much more fun and/or you won't give a shit about the mess in the kitchen!

WHISKEY SLUSH

4 tea bags
8 c. water
2 c. sugar
12 oz. frozen orange juice
12 oz. frozen lemonade
2 cups whiskey (if you use too much this won't freeze properly)
7 Up

Bring 2 c. water to a boil. Add tea bags. Let brew. Remove bags. Add sugar, orange juice, lemonade, remaining water and whiskey. Freeze. Add 2 scoops of slush to a glass and top with 7Up. Drink till you haven't a care in the world. Now start baking and cooking!

[LixyChick]

1 can shrimp (rinsed and drained)
8 oz. cream cheese
chopped onions (as much or little as you like)
garlic powder (dash or two)
1/2 mayo or Miracle Whip (your preference)

Let cream cheese come to room temperature
combine ingredients in a bowl
form into a ball and refrigerate till ready to use
serve with cocktail sauce and crackers

[LixyChick]

This is great as a summertime pot luck dish!

2 heads of broccoli (cut into very small pcs.)
2 heads of cauliflower (cut into very small pcs.)
1 lb. bacon (don't use bacon in a jar....ie: Bacos or imitation bacon bits)
1/2-3/4 lb. provolone cheese (cubed very small)
1/2-1 c. sunflowers seeds
2 c. mayo (use the good stuff, it's worth it)
1 c. sugar
4 T. Red Wine Vinegar (again, use the good stuff)

Fry bacon till crunchy. Drain and let cool. Crumble into tiny bits. In a very large bowl (I use my soup pot to stir all this and then place in bowl when stirred) combine broccoli, cauliflower, bacon, provolone, and sunflower seeds.

In a seperate small bowl combine mayo, sugar and red wine vinegar. Stir till smooth and pour over veggie mixture. Stir till everything is coated well and refrigerate for at least 4 hours to combine the flavors. Before serving, stir well again. Excellent side dish if you like raw veggies.

[LixyChick]

No Pennsylvania Dutch home would be caught dead without this recipe. It's rather time consuming, but then the Pa. Dutch would rather cook and eat then do anything else....so far as I can figure!


Serves 8

6 oz. dried apples
3 lb. smoked ham w/bone in
1 c. brown sugar
1/4 c. granulated sugar (oh, just grab all the sugar outta your closets! LMAO!)
1 pinch ground cinnamon
2 c. flour
4 t. baking powder
1 t. salt
1/4 t. ground pepper
1 egg (well beaten)
3 T. melted butter
1/2 c. milk

Cover the apples with water and soak overnight. In morning, cover ham with water and simmer for 2 hours. Add apples and the water they soaked in for another hour. Remove ham from pot and strain juice from the apples, thru cheese cloth, to a bowl. Add sugars and cinnamon. Return to pot. Let simmer on low while you prepare the dumplings.

DUMPLINGS

Sift flour together with baking powder, salt and pepper. In seperate bowl mix beaten egg, melted butter and milk. Quickly stir into the flour mixture until just blended.

Heat apple juice mixture to boiling and lower to medium. Drop the dumpling mixture by teaspoon into the simmering apple juice mixture. Cover tightly and cook on medium for 20 minutes. Serve hot with the ham and cooked apples (and anything else that you'd think would go great).

[LixyChick]

Oh I knew Aunt Flossie would be famous for this one day. And YES.....I do have an Aunt Flossie..........(no pussy jokes you guys!)

This is rather easy to make but I don't make it very often cause I hate to fry things in my house. I hate the lingering smell on the curtains. So, I usually wait to get this dish.....once a year....at Aunt Flossie's..........at Christmastime.

2 whole chicken breasts (cubed, approx. 2 in.)
1-2 large eggs
oil (enough to fry the chicken)
2 10.5 oz cans cream of chicken soup
2 14.5 oz. cans chicken broth
2 cans mushroom pcs. (optional)
6-12 oz. monterey jack cheese (shredded)

Soak chicken pcs. in egg to coat. Fry till golden brown. Drain and place in casserole dish. Combine soup and broth in seperate bowl and blend till smooth. Pour mixture over chicken pcs. Add mushrooms and top with jack cheese. Bake at 350 till cheese melts and turns golden brown.

[fzzy]

Cheese Ball or Spread

12 oz container of soft Cream Cheese
Lowry's Seasoned Salt (to taste)
Pecans mixed into as well as to roll in if you make it a ball
1 small can of crushed pineapple drained

Mix all together -- you can use it to stuff celery as a spread ... or as cheese ball ... best with buttery tasting crackers like Ritz or Town House crackers.

[BamaKyttn]

Thank Goddess for condensed soup Kyttns College Recipes


Paste

1 can Cream of mushroom (or chicken, or chicken and mushroom) soup
1 can water
2 cans of rice


bring soup(and water) to boiling then add rice, put on low and cover til rice is tender


1 can of chicken noodle soup
1 can of water
2 eggs
1-2 tbl spoons of cornstarch

Heat soup and water
crack and beat eggs
mix cornstarch with as little water as possible

before BEFORE the water starts to boil or gets too warm to touch add the cornstarch and water and stir (if it's too hot you get lumps, you have no clue how long it took me to figure this out!).
bring the water to a rolling boil and star stirring slowly pour the eggs in. after it starts boiling again cut the heat and let it sit about 2 minutes.



Dorm Room Spaghettios

16 oz plastic party cup
1 can of (off brand) spaghettios
1 spoon

okay go bum a cup of someone you know who parties a lot and pour the spaghetios in it, make sure you rake 'em all out starving and poor dorm students waste not want not. put it in the microwave for one minute, take itout and stir, blow on the top of the cup to cool it put it back in and microwave it for 30 seconds, stir, cool, continue until hot enough to eat. more than a minute at a time melts the cup and the food tastes funny.


ok sorry guys this was all in bad taste, I'm just bored.

[BlondeCurlGirl]

Mom's Easy Chicken Melt Sandwiches

4 skinless, boneless chicken breasts
1 tablespoon butter
1 large sweet onion, sliced into rings
4 slices Swiss Cheese (approximately cut as large as your chicken breasts)
4 large toasted English muffins
Red Wine (optional)
Dried rosemary or thyme (optional)

At medium heat, melt butter in a skillet, adding onion slices. Sprinkle onion & butter mixture with garlic salt to taste. Cook until onions look translucent, then remove from heat and set aside.

Place chicken breasts on a hot grill, sprinkle with wine, rosemary & thyme if desired. Cook for approx. 3-4 minutes each side, then turn and repeat, sprinkling the other side if you wish. Place a slice of cheese on top of each chicken breast and top with onions. Cook until cheese begins to melt. Place on English muffins and serve.

[skipthisone]

For those of you who have, from time to time,
a little trouble with dry or overcooked turkey



BAKED STUFFED TURKEY


15-20 lb. turkey
2 cups melted butter
3 cups stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHERS LOW FAT)
Salt/pepper to taste
______________________________


Preheat oven to 350 degrees.


Brush turkey well with melted butter, salt, and
pepper.


Fill cavity with stuffing and popcorn.


Place in baking pan with the neck end toward the back
of the oven.(very important)


Listen for the popping sounds.


When the turkey's ass blows the oven door open and the
turkey flies across the room, it is done.

[LixyChick]

OMGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG!!!!!!!!!!!!!!!!!

I gotta try that skip! I'll let you know the results!

OMGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG!!!!!!

ROFLMFAO!!!!!!!!!!!!!

[quisath]

Being raised by a single parent gave me lots of opportunities to learn to Cook or starve to death. My Grandmother taught me a Lot and I'd like to pass this one on.


Grilled Swordfish

1/2 cup extra-virgin olive oil
1 tablespoon soy sauce
1 teaspoon coarse salt
1 teaspoon cracked blacked pepper
4 cloves garlic, minced
1 tablespoon Caribbean jerk seasoning (sold in jars)
1 shallot, chopped fine
1 tablespoon chopped cilantro
4 5-ounce swordfish steaks

Mix ingredients and marinate fish for 1 hour. Grill over medium heat 2
minutes on each side, or until done. Serves 4.

Chipotle-Mango Sauce

Fresh mangoes, approximately 2 pounds
1 canned chipotle chile
1/2 teaspoon salt to taste

Peel and seed mangoes, reserving 4 slices for garnish. Mince and strain
chipotle, add mangoes, and blend until creamy. Cook uncovered in heavy
saucepan over medium heat for 10 minutes. Add salt, and set aside.

Gourmet Mix of Greens

1 log fresh goat cheese
1/2 cup seasoned bread crumbs
1 tablespoon vegetable oil
1/2 cup pine nuts
1 head each red tip lettuce, green leaf lettuce, and radicchio

Slice goat cheese in 1/3-inch rounds and coat with crumbs. Heat oil over
medium heat in skillet, and fry cheese for approximately 10 seconds on
each side.

Preheat toaster oven to 300 degrees. Toast pine nuts for 5 minutes, stirring
often so both sides are toasted (or brown in dry skillet over medium heat).

Tear leaves from lettuces and make four individual salads. Place a slice of
fried goat cheese on top of each salad, and sprinkle with pine nuts. Drizzle
with poppyseed dressing. Serves 4.

Poppyseed Dressing

1 cup mayonnaise
2 teaspoons poppyseeds
1/2 cup honey
1/2 cup extra-virgin olive oil

Mix first three ingredients with whisk or electric mixer. Slowly add olive oil
and mix until thoroughly blended.

To serve, cover each plate with chipotle-mango sauce and place a
swordfish steak in center. Garnish with mango and lemon. Place salad on
separate plate.

[Summer]

Poor Gal Christmas Cake
1 ~ 8 ounces cream cheese
4 ~ eggs
1/2 pound ~ magarine
2 1/4 cup ~ cake flour
1 1/2 cup ~ sugar
1 1/2 teaspoon ~ baking powder
1 1/2 teaspoon ~ vanilla
1 cup ~ chopped nuts
1 ~ 8 ounce jar mixed candid fruit cake fruit

Blend cream cheese, magarine, sugar and vanilla. Add eggs one at a time. Add 1/4 cup flour to fruit and nuts in seperate bowl. Add 2 cups flour in which you have mixed the baking powder, to the sugar and egg mix. Stir in nuts and fruit.

Bake in tube pan @ 325 degrees for 1 hour and 15 min.

Cool on rack will keep in refridgerator.

[quisath]

Oh Yeah.............My Sweet Tooth



Upside-down Pear-and-Cranberry Gingerbread


1/2 cup (1 stick) butter, softened
2 3/4 cups packed brown sugar
3 pears, peeled and sliced
1 cup fresh cranberries (optional)
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons and 2 teaspoons cinnamon
1 tablespoon ginger
1 teaspoon nutmeg
4 eggs
1 cup molasses
2 cups milk
1 cup (2 sticks) butter, melted
Sour cream or plain yogurt

Preheat oven to 375 degrees. Cream together softened butter and 1/2 cup sugar; spread in ungreased 9-by-13-inch pan. Top with fruit.

Sift dry ingredients and spices together. In large bowl, mix eggs, molasses, milk, melted butter, and remaining sugar. Add dry ingredients, mix, and pour over fruit. Bake at 375 degrees until toothpick comes out clean and cake springs when touched, about 45 minutes. Cool at least 30 minutes; turn out onto platter. Garnish servings with dollops of sour cream or yogurt on side.

[gryphon]

easy easy easy. one of those recipes i kinda threw together before going grocery shopping, now one of the family favs.

3 cans of campbells fiesta nacho soup
2 cans of cream of mushroom soup
4 boneless skinless chicken breasts, cubed
2 cup of grated cheese, any kind you want
1 cup sour cream
4 bags of boil in the bag rice



brown cubed chicken, and cok rice by instructions on box.....super easy, even hubby can do this...
mix all ingredients together leaving 1 cup grated cheese. put in casserole dish, sprinkling remaining cheese on top....cook at
375 degrees for 45 minutes......let set for five minutes and enjoy.

[dzbuster]

i found cooking to be a great way to both impress and seduce. a great meal at my house allows me to show off and after easier to stay in than eat out and bring home.

chicken florentine
4 boneless and skinless chicken breast halves
bag of spinach
container of ricotta cheese

pull stems out of spinach
cook over med heat in cheese
pound breats flat
roll spinach cheese mixture in chicken
bake in 350 oven until chickens cooked
cover with white sauce (y'know browned flour and milk)


chicken parmisian
2 bonless/skinless breats
1/4 cp fresh grated parm cheese
1/3 cp bread crumbs
1 egg

beat egg use as wash for breats
mix crumbs and cheese
roll chicken in crumb mixture
bake

[Santiago]

ill ask my grandfather for his famous beaver chili recipe, and my grandmother for her famous squirrel pot pie recipe...

...and dont you dare think im lying

[69 HER]

Family dish

they beg for it every year at the reunions

can't take credit for creating it though

didn't come with a name ,I call it snapple delight

4 granny smith apples

6 large snickers bars

1 large tub cool wip

cut apples into small pieces
split snickers down the middle long ways then into small pieces
best to cool in fridge before cutting
dump into large bowl add cool whip

real easy and delicious

hope the amounts are accurate I use about 3 times as much or people get pisse dcause it goes so qwik

eye ball it about 2-3 pices of apple to snickers and a good covering of cool whip

[Nuelaan]

Wow what an Idea, I will probably be back to contribute again but for now

Stuffed Breasts (Chicken)

In a broiling pan place each breast (butterfly cut) on the pan with lemon pepper, a dash of salt, rosemary, and a couple (2) thin slices of Lemon (leave the rine on) inside the butterfly cut. bake at 350 until chicken is nearly done. I cook it for 25-30 minutes, maybe overdoing it, but no raw chicken for me thanks. Pull out of oven, remove lemon slices(don't throw away), Stick a wedge of Baby swiss inside the breast, and if you choose, a splash of marinara sauce, also squeeze one lemon slice inside the breast. Place another slice of Swiss on top and place back in oven for 5-10 minutes, to melt cheese and warm marinara. Finally I like to cut a single cut from the center of one lemon slice to the edge, and place the lemon twist and a sprig of rosemary on top. If you use marinara the wine can be tough to match with it, but a dry white seems to go well either way.

[Nuelaan]

Another house favorite is Buffalo wing sauce. It is kept like others keep ketchup for everything form wings to tatertots to anything that needs spicing up.

Sautee a generous clove of garlic 2 1/2 ounces butter for 3 minutes
add flour, about 2 tablespoons, to make a roux.
add 1 1/4 pints hot sauce( I use one that comes in a large jug calle texas petes)
Add a small dash of vinegar

[Nuelaan]

I will look up and record the Godfather Marinera recipe also. Its simple, but tasty.

[Lilith]

Bad For You Green Beans~

1/4 lb. diced bacon ( amount can be varried based on how soon you want your first heart attack!)
1/2 onion diced
bag of frozen green beans cooked or 2 cans drained ( the cans are the easiest)
1/3 cup vinegar
1 Tablespoon sugar
1 teaspoon black pepper

In a dutch oven (big ass pot) cook bacon, when it is nearly done add onions and saute just til the sweat and become transluscent. Add vinegar, sugar and pepper to the onions and bacon. Add green beans and heat til warm. Yummy stuff!!! Recipe can be doubled, tripled, even more. I made it for 100 last night!

[quisath]

This is a Great thread SUGAR..................lots of great ideas for the Holidays. Thanks for coming up with the idea Hon.

[Neige]

Tourtière

½ lb. ground veal (we make it with ground beef)
½ lb. ground pork
1/3 cup chopped onions
¼ cup water
uncooked pastry for one pie
1 tsp. thyme
1 tsp. ginger
1 clove garlic, crushed
¼ tsp pepper
1 tsp. cinnamon

Prepare pastry while filling is cooking in saucepan. Cook over medium heat until meat has lost its pink colour but is still moist; cool. Pour meat mixture into pie shell; cover with top crust, seal and flute edges. Bake at 375°F for about 35 minutes. Baked toutières may be frozen and reheated before serving.
Makes 8 - 10 servings.

[Neige]

Barbecue sauce for tourtière (also really good on pretty much anything)

1½ cup vinegar
1 cup white sugar
2 cups vegetable oil
2 10 oz. cans tomato soup
2 tbsps. prepared mustard
1 tbsp. salt
½ tbsp. pepper
2 tbsps. HP sauce
8 cloves garlic, finely chopped or crushed

Combine all ingredients in large bowl and beat 5 minutes.

Very economical sauce. Use on steaks or any other meats for barbecue. Using less salt, pepper, HP sauce and garlic, this sauce can be used on salads (better known as French Dressing.)
With experimentation, you will find that this sauce can be used almost anywhere. It can also be stored in the fridge almost indefinitely in an airtight container.

[Lilith]

HP????What is that Pixiesprite?

[Neige]

HP sauce is "The Great Versatile Steak Sauce"... as much as that tells you... Really, the one I have is prepared in Ontario but the company that makes it is in England lol... dunno if you have it in Florida or not :confused:

[Neige]

Salsa

2 28 oz. cans diced tomatoes
2 5½ oz. cans tomato paste
1 big green pepper, diced
1 red pepper, diced
2 big onions, chopped (I always put more :))
2 cloves garlic, minced (always put more of this too)
2/3 cup white vinegar
½ cup sugar
2 tsps. pickling salt
2 tsps. paprika
½ tsp. oregano
¼ tsp. cayenne pepper (this is if you like it mild... to get it hotter just put more :))

Bring to boil and simmer 1½ hours. Bottle.

[Sugarsprinkles]

Another big THANK YOU for all the recipes posted since my last 'Thank You' by the following Pixie "Chefs":

Scarlett
Summer
Fzzy
Wisper
BlondeCurlGirl
German Steve
Airhog
LixyChick
BamaKyttn
Quisath
Gryphon
dzbuster
69Her
Nuelaan
Lilith
PixieSprite

And I'd like to extend a very special 'THANK YOU' to SkipThisOne for the extra special Gourmet recipes for Toast and Thanksgiving Turkey!! These deserve an Honorable Mention for their uniqueness and level of difficulty. :D Thank You again, Skip!!

Let's keep the recipes coming...there's plenty of room for more!! There's no time limit either...

[sylverpenny]

Tomorrow I have to start my Xmas baking but I thought I would share my favorite cookie recipe.This is a huge recipe and it's great
for those times you need a ton of cookies.I also use it as a basic recipe to make different kinds of cookies.Here's the recipe.Hope you like.:fly:


Dishpan Cookies

2c. sugar
2c. br. sugar
2c. margarine
4 eggs
4c. wheaties (I like to use oatmeal instead)
2c. coconut
2c. nuts
5c. flour
1 lg. pkg. choc. chips
1 tbsp. salt
1 tbsp. vanilla
1 tbsp baking powder
1 tbsp soda

Bake 350 degrees for 10-12 minutes.

[BlondeCurlGirl]

A good one for you chocolate lovers out there!! Very rich!


Chocolate Syrup Brownies

1/2 Cup + 6 additional tablespoons butter or margarine
2 1/2 cups sugar
4 eggs
1 16oz. can Hershey's Chocolate Syrup
1 Tsp. vanilla extract
1 Cup all-purpose flour
1/3 cup evaporated milk
1/2 cup semisweet chocolate chips

Place 1/2 cup butter/margarine, 1 Cup sugar, eggs, chocolate syrup, vanilla, four and nuts(1/2 cup if desired) into a mixing bowl; beat well. Spread batter into a 15x12 inch pan.

Bake at 350 degrees for 25-30 minutes.

Combine remaining butter/marg and 1 1/2 cups sugar in heavy sauce pan. Add milk, and boil for 30 seconds. Remove pan from heat. Stir in chocolate chips, and beat until thickened. Frost brownies while still warm.

[LixyChick]

I love your recipe dzbuster..........but um......I hate when I have to pound my breasts flat!

Sounds too much like a mammogram! OUCH!!!!!!!

LOL...........JK hun!

[Lilith]

Spritz Pressed Cookies
aka Lilith's Poison Cookies

3 sticks unsalted butter softened
1 cup of sugar
1 egg
1 teaspoon vanilla ( use the best you can find)
3 cups all purpose flour

Preheat oven to 375.
In mixer cream butter till light, add sugar, egg and vanilla. Continue beating (whip it, beat it, smack, it wooooooooooo hoo!)
Add flour 1 cup at a time mixing throughly between. Batter should be sticky and moist (like good sex). Fill your cookie press and have at it. Bake for 10-12 minutes being careful to not overcook. Makes 6-7 dozen.

You can substitute almond, orange, lemon, and other extracts for the vanilla or add food coloring during the wet stage before you mix in the flour. If you prefer chocolate cookies just add 1/2 cup unsweetened cocoa powder. Recipe can be doubled or tripled easily.

[Lilith]

Lilith's Fave Spiced Nuts

1 victims nuts

tabasco/ hot pepper sauce/ salsa/ whatever ya got

Hold victim by the penis and dunk his balls in a small bowl of your preferred hot sauce......mild, medium or fuckin flamin' your choice! Slurp! Slurp! Slurp!

LMAO!

2 pounds your fave nuts (I do pecans and cashews)
1T vegetable oil
1T Chilli powder
1T Season salt
1T sugar
1t cinnamon
1/4-1 t cayenne (can be omitted)


Preheat oven to 275 F. Place nuts in a ziploc bag, pour in oil and seasonings. Shake. Dump on cookie sheet and bake for 15 minutes. Mix and flip (I am lazy I just shake the sheet) then bake for 15 more. Remove and let cool. Horribly addictive! Great gift/ party food!

[quisath]

Sorry I'm late with this .................but read on and you'll know why. :)




Ingredients:
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar lemon juice
4 large eggs nuts bottle Vodka
2 cups of dried fruit

Procedure: Sample the vodka to check quality. Take a large bowl, check the vodka again. To be sure it is of the highest quality, pour one level cup and drink.

Repeat.

Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar. Beat again.

At this point it's best to make sure the vodka is shtill OK. Try another cup ... just in case

Turn off the mixerer. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick fruit off floor. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the vodka to check for tonsisticity.

Next, sift two cups of salt. Or something. Who giveshz a shit. Check the vodka.

Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oben. Turn the take cin 360 degrees and try not to fall ober.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the vodka and kick the cat.

[LixyChick]

OUCH Lilith! OMGGGGGG!!!! OUCH!!!!!

ROFLMFAO!!!!

Oh Quisath! I read this recipe last year and all but forgot about it! I laughed so hard then and it still makes me nearly pee my pants! TY so much for the reminder!

[Sassy Rose]

Not having spent too much time on Pixies lately, tonight was the first time I had a chance to look through this thread. What a fantastic idea. I have plenty of recipes I want to share but figured on a couple quick ones before bed.

With the SuperBowl coming up here's a couple easy dip recipes:

Garbage Dip

1 medium tomato finely chopped
1 small can chopped chiles
1 small can chopped black olives
2 tbsp chopped onions (i use sweet ones)
1 1/2 tbsp vinegar
3 tbsp olive oil
1 1/2 tsp garlic salt

Mix together and let set overnight in refrigerator. Great with plain potato chips and can be addictive.




Hot Artichoke Dip

1 cup mayonnaise
1 cup grated Parmesan cheese
1 (14 oz) can artichoke hearts, drained and finely chopped
1 small can chiles

Preheat oven to 350 degrees. Combine ingrediants in bowl and mix well. Spoon into a 9 inch round buttered baking dish. Bake for 15 minutes. Serve warm with crackers (I like it with Tricuits).



Crab Dip

1/2 pound shredded cheddar
1/2 pound shredded montery jack cheese
5 green onions chopped
1 cup mayonnaise
1 can real crab meat
1/2 cup sour cream
1/2 tsp worcestershire
1 tsp lemon juice

Add chopped onions to the grated cheeses, mayonnaise, sour cream, and crab. Mix, then add lemon juice and worcestershire sauce. Refrigerate and chill. Serve with your favorite crackers or bread.

[Sassy Rose]

So much for bed, now I'm in a recipe mode...LOL

This recipe was my mother-in-law's and one that I will cherish always. The amounts of pepper can be altered if it is too spicy for you.

Cajun Meatloaf

2 whole bay leaves
1 tbs salt
1 tsp cayene pepper
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg
4 tbs butter
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/4 cup finely chopped green onion
2 tsp minced garlic
1 tbs tabasco or hot pepper sauce
1 tbs worcestershire sauce
1/2 cup evaporated milk
1/2 cup catsup
1 1/2 pound ground beef
1/2 pound ground pork
2 eggs slightly beaten
1 cup very dry bread crumbs

Saute vegetables in butter and add spices - cook 6 minutes. Add milk, catsup, tabasco, and worcestershire - cook 2 minutes more. Cool to room temp then add meat (mix well). Form loaf in 9 x 13 pan. Bake at 350 for 25 minutes. Raise temp to 400 and cook 35 minutes more. Enjoy!

This makes a rather large meatloaf but is delicious as sandwiches the next day. I love spicy foods and this is a very easy one to make.

[Sassy Rose]

Ok one more then I'm off to bed *LOL*

My hubby's family gets together for brunch on Thanksgiving. I have been informed if I ever show up without this dish that I will be exiled from the family for good.

Easy Brunch Casserole

Preheat oven to 350 degrees.

Brown: 1/2 cup finely chopped onions and 1/2 cup finely chopped green peppers.

Add: 2 cups of diced ham, bacon, or sausage (I use ham)

Mix together and add to the above: 1 dozen eggs, 1 cup milk, 1 large package frozen hash browns, 1 cup grated cheese (I use more cheese...usually a mix of cheddar and montery jack). Season to taste.

Pour into a greased 9 x 13 pan and back for 45 minutes to 1 hour (making sure it's set). Top with more grated cheese and bake until melted.

[Booger]

garlic herb butter

1 lb butter
1 tsp oregano
1 tsp basil
1 tsp parsley flakes
1/2 tsp thyme
1/2 tsp seasoning salt
1/4 tsp black pepper
2 cloves garlic, pressed

soften butter, useing mixer whip butter adding the rest of the ingredients

[Booger]

chicken alfredo


2 chicken breast
1 cup flour
1 tbs white pepper
1/2 tsp salt
1 tbs garlic herb butter
3 tbs white wine
1/2 lb broccoli, frozen
1 pint heavy whipping cream
1/2 lb fettucine cooked


cut chicken breast into bite size pieces. mix flour, white pepper and salt. coat chicken pieces in flour. melt butter in pan at med heat add chicken cook untill browned add wine and broccoli and cook untill chicken is cooked add heavy whipping cream and bring to boil then turn down the heat to a slow boil cook tell sauce thickens

[Booger]

seafood alfredo

1/2 lb crab meat
1/2 lb shrimp
1 tbs garlic herb butter
3 tbs white wine
1/4 cup green pepper, diced
1 pint heavy whipping cream
1/2 lb fettucine cooked

in a pan melt butter add crab and shrimp brown shrimp add wine and green pepper cook untill shrimp is fully cooked add heavy whipping cream bring to boil then turn down heat to a low boil cook untill sauce thicken

[whitehorse]

Wow, I'm really glad I came across this thread. I love cooking........ Oh and eating! Let me know how to get a copy of the final cookbook.

Here's my contribution: This chicken is so tender it falls off the bone.

Fourth of July Chicken

1 1/2 qt h20
1 1/3 cup vinegar
2 1/2 Tab. spoon worcestershire
2 Tab. spoon garlic salt
1/2 cup salt
1/2 cup sugar
2 t spoon pepper
2 sticks margerine

Bring all ingredients to a boil 10/15 min.

bring chicken to a boil (10/15 min.) cool

soak chicken overnight ( refrigerated )

Next day grill chicken, basting with marinade often.

remaining marinade can be frozen and used again.

[me_carl]

Indian baked corn

1 Indian, cutier the better (just kidding)


1 can creamed corn
1 cup crushed soda crackers
1 egg, slightly beaten
1/8 tsp cream of tater
sprinkle of cracked pepper
3/4 cup milk
Chopped onion or onion powder to taste

mix above ingredients, pour into baking dish, top with 1/4 cup crushed crackers. ( I use corn bread crackers, but soda crackers are fine)

on occassion I will add a little salsa or green pepper for color

Bake in preheated oven at 350 deg. F for 60-75 mins. till puffed up and lighty browned, serves 4, unless you have a teenager, then double the recipe

[quisath]

Here's How: To Make a Texas Brisket

Gather ingredients: 1 4-8 lb beef brisket, 1 T Liquid Smoke, 1 t onion salt, 2 t Worcestershire Sauce, 1 1/2 t salt, 1 t garlic salt, 2 t celery salt, 2 t pepper, 2 T soy sauce
beef brisket in any convenient pan or plastic container
Mix all ingredients together well
Pour the resulting marinade over the brisket
Allow brisket to marinate for three to four hours
Place aluminum foil in the bottom of a large baking pan, leaving an ample amount of foil at the sides of the pan
Place the brisket in the baking pan
Pour any remaining marinade over the brisket
Cover the top of the brisket in the leftover foil and seal
Place the brisket in the oven
Cook at 250 degrees for six hours, or until tender

Tips:

Increase the marinating and/or cooking time as needed to tenderize the meat
Serve the brisket cut into slices topped with the barbecue sauce of your choice
There are nearly as many brisket recipes as there are Texans, so feel free to experiment with marinade ingredients of your choice

[quisath]

Here's How: To Make Chicken Fried Steak.

1. Gather ingredients: round steak, cooking oil, 1 egg, 1 t salt, 1/2 t pepper, 2 T milk, 3/4 cup of flour
2. Stir the flour, salt, and pepper together in a pan
3. In another pan, beat the egg
4. >Add the milk to the egg
5. Beat the egg/milk mixture thoroughly
6. Place about 1/2 inch of cooking oil in a skillet
7. Heat the cooking oil
8. Roll a piece of steak in the flour mixture
9. Dip the steak in the milk/egg mixture
10. Roll the steak again in the flour mixture
11. Place in hot oil and fry until golden brown
12. Drain on paper towels
13. Repeat steps 8 through 12 for all pieces of steak

Tips:

1. If you do not buy tenderized round steak, pound each piece with a kitchen mallet to tenderize it before cooking
2. Chicken Fried Steak is universally served covered in white milk gravy, usually made from the steak drippings

[Sugarsprinkles]

Again, Thank all you all for your submissions...I haven't forgotten about the thread, but with moving, and having to do the moving a little at a time I just haven't been able to sort everything all out yet. So please continue submitting....the more recipes the better!!
And Whitehorse.....once it's all together, it will be a Word document that I will send to anyone who wants it. No charge..this is just a fun thing we're all doing. :):)

[SteinFibers]

Sigh...wut amazing recepies and cooks..Here's what I would like to add...

967-1111

Please feel free to ask about the specials.

Its what has kept me alive and what is slowly killing me too....What a cruel world we live in.

[Deno]

I got this one from a freind years and years ago. Simple, yet yummy on a cold night when you don't feel like really cooking.

Spicy Bean Soup

1 can kidney beans
1 can black beans
1 can white beans
1 can chunky salsa (I like the hot best)
1/2 pound Cheddar Cheese

Pour the beans (juice and all) and salsa into a big pot and boil down until thickens to your taste. Shred cheese into bowl just before serving. Goes really good in a bread bowl. You can spice it up a bit by adding in shredded chicken or carne asada when serving too.

[Deno]

Sushi Rice (AKA sticky rice)

10 oz short grain rice
11 oz water
3 in x 3 in peice of Kombu (kelp) (optional)
4 tbsp rice vinegar
2 tbsp sugar
pinch of salt (to taste)

Soak and rinse rice until milky color in water is gone. Add rice and water to heavy saucepan. Lay Kombu over the rice. Add tight fitting lid. DO NOT LIFT LID WHILE COOKING. Bring to boil over medium heat. Listen for sounds of boiling. Once boiling turn heat to high and let boil for about 5 minutes. Reduce heat to low and let simmer for 10 minutes. Remove from heat and let stand for 10 more minutes. You may now lift the lid.

Warm the vinegar mixture and dissolve the sugar and salt, be careful not to let it boil. Using a woden bowl and spatula (or spoon) slowly mix in the vinegar mixture. Let it all cool to room temp. Cover with a damp cloth until ready to use. Do not put it in the fridge and use it same day.

Use to roll your favorite Sushi combo, or make up you own.

You can vary the flavor of the rice by adding items to the boil or dissolving them in the vinegar mix.


I've seen some of the sushi chefs I know make some awesome desert sushi by changing the rice a bit and using fresh fruits and nuts in the rolls. Apple, cinnamon, and macadmia nuts make an aswesome combo. (just make sure you use the rice paper instead of seaweed when rolling)

[Comshaw]

MOCHA CHOCOLATE CHIP CHEESE CAKE


3 (8 OUNCE) PACKAGES CREAM CHEESE, SOFTENED
1 ½ CUP PACKED BROWN SUGAR
3 EGGS
1 TEASPOON VANILLA EXTRACT
1 ½ TEASPOONS ORANGE EXTRACT
2 TABLESPOONS FLOOR
1 CUP SOUR CREAM
1 ½ CUPS SEMISWEET CHOCOLATE CHIPS
4 (1 OUNCE) SQUARES OF SEMISWEET BAKERS CHOCOLATE
4 TABLESPOONS INSTANT ESPRESSO POWDER

3 9" CHOCOLATE CRUMB PIE SHELLS


In a large bowl beat together , cream cheese, eggs, vanilla and sour cream until smooth. Melt ½
cup of chocolate chips and the 4 one ounce semi-sweet squares. Add the melted chocolate, the
espresso power and brown sugar. Mix until batter is again smooth. Fold in the remaining
chocolate chips. Fill the crumb shells with the mixture. Bake in a preheated 400 degree oven for
15 minutes. Reduce heat to 300 degrees and continue baking for 25 to 30 minutes. Remove from
oven. Cool for two to three hours. Chill in refrigerator over night.
Enjoy!

Comshaw

[MrNebraska]

Easy Mac N Cheese

-Buy Kraft Mac N cheese
-Pour 2/3 cup water in bowl
-mix in noodles
-microwave 5 minutes
-drain water
- add cheese mix

Thanks all...I know you will love this recipe

In my college dorm room, I have perfected this recipe...bleh

:P

[Sugarsprinkles]

I'm sorry that I've been neglecting this thread. I really haven't forgotten it, but haven't had a large enough block of time to really work on it as I would like to.
I promise I will get to it soon.

In the meantime, PLEASE continue to post your recipes............the more we have to include the better. :)

[Steph]

My promise to help still applies!

[Steph]

(You may not find baked tofu in the supermarket; look for it in natural food stores.)

‘‘Chicken’’-Style Tofu Fajitas

8 fajita-size 15 to 18 cm (6 to 7-inch) flour tortillas
1 225 to 280 g (8 to 10 oz) package baked tofu, cut into strips
Red or green (tomatillo) salsa, to taste
250 ml (1 cup) low-fat plain yogurt, reduced-fat sour cream or soy yogurt
500 ml (2 cups) finely shredded lettuce

Preheat the oven or toaster oven to 205 C (400 F). Wrap the entire batch of tortillas in foil and warm while preparing the filling.

Place tofu strips on a plate and microwave briefly until warmed, 1 to 1 1/2 minutes. Spread a little salsa and yogurt down the centre of each tortilla and arrange a few tofu strips over them. Sprinkle with some lettuce, roll up snugly, and eat out of hand.

Makes 4 servings.

[Sugarsprinkles]

*!*!BUMP!!!! *!*


Bumping this up for any final submissions........


.....and Steph.....can I finally take you up on your offer of editing and organizing this so we can get the final 'product' sent to all those that have contributed to the project and to anyone else who may have an interest in it???

[Steph]

Yes, ma'am. I'd love to do it RIGHT NOW, thereby ignoring my article some more but I will definitely get to it this week . . . get your MSN ready, SS :)

[Booger]

bump

[Cheyanne]

grind

*giggles*


Love this thread... will get my recipies in here soon!!! :D

[faerysflower]

ok here is my secret family recipe for tomato sauce:

ONLY TO BE SHARED WITH FELLOW PIXIES. GUARD IT WITH YOUR LIFE!!!!!!!!!!!!!!!!!!!!!


1 lg can tomato puree
1 lg can diced tomatoes
1 sm can tomato paste
1 can mushrooms
1 med can tomato sauce
generous helping of parmasan and/or romano cheese
1 lb ground meat
1 pk Jimmy Dean pork sausage- sage variety
1 med onion chopped
4 cloves garlic, minced
lg Pinch rosemary, crushed in palm before added
lots of parsley
Pinch thyme
Lots oforegano
Pinch of sage
salt
pepper

Cook ground meat and sausage in bottom of large stock pot. Cook until just browned. Add onion and garlic. Cook for about 5 minutes. Add remaining ingredients. Simmer for at least 3 hours.

Serve over your favorite pasta.

In lieu of meat in sauce you can make meatballs.

[WildIrish]

Hacked Chicken with Hot Oil & Browned Szechuan Peppercorns


6 cloves garlic
1/4 cup coriander roots and stems
6 tablespoons sesame paste
4 tablespoons thin soy sauce
3 tablespoons shao hsing
3 tablespoons honey
2 tablespoons sesame oil
4 teaspoons rice vinegar
1 1/2 teaspoons hot chili oil
2 scallions, green only, chopped
1/2 teaspoon Szechuan peppercorns
2 whole chicken breasts
In a mortar and pestle (or small food processor) puree the garlic and coriander. Transfer mixture to a bowl and add the sesame paste, soy sauce, shao hsing, honey, sesame oil, rice vinegar, chili oil, and scallions and mix together. Brown the Szechuan peppercorns in a dry castiron skillet over low heat for 5 minutes, stirring occasionally. Grind them, then sieve them and add to the bowl with the sauce.

Boil the chicken breasts in lightly salted water for 67 minutes, until just past pink. Refresh them under cold water. When cool, skin and bone them. Pull apart the meat into strips. Arrange meat on a serving plate. Pour over sauce and serve. Yield: 6 appetizer servings

[Sugarsprinkles]

BUMP!!!!!!




Now that Steph has some time on her hands and can help me organize all these delicious recipes, we're going to try to have them all categorized and typed up into Word Documents in a zip file and be ready to send out by the end of November.

There is still time to contribute if you have something you'd like included. The more we have, the better it will be.

Anyone that wants a copy of the file when we get it together please PM me with your e-mail address and once it's ready I'll be happy to send you a copy.

[Steph]

Beer :)

Walk across the street to the beer store
Put beer in the fridge, putting one aside for immediate use.
Pop the top.
Drink!

(I promise I won't bump it with more stupid stuff like this! And is it a bump if I'm adding to a thread less than an hour after the last bump?)

[Sugarsprinkles]

LAST CALL!!!!




Steph is in the process of organizing, categorizing the current recipes and will be putting them into zip files and thereby completing our Pixies Cookbook.

PLEASE, if you have anything to contribute, do it now.......we will keep this open until Nov. 21 and after that the cookbook will be sent out. Anyone that contributed will get a copy if we can e-mail you thru the site, if I don't already have your e-mail addy.


Anyone else who is interested, please get your e-mail address to me and I'll e-mail the zip file to you.

I'm sorry this has taken so long, but hopefully it will be worth it and will provide some enjoyment to all that use it. And thank you so very, very much to everyone who contributed recipes. This project would not have been possible without you.

[Navarre]

My preference is 50/50 combination of beef and pork.
2 slices white bread (remove crusts)
1/3 cup milk
1 1/2 pounds ground meat
1 onion (medium) grated
1 clove of garlic (It's a minimum. Try more to your taste)
1 tsp seasoned salt
½ tsp Cajun seasoning
1/3 cup of water (varies)
2 tablespoonfuls chopped parsley
2 tablespoonfuls chopped dill
Dry bread crumbs
Oil or butter (or their mix in any proportion) for frying
Put bread into milk for a few minutes. Squeeze the bread to remove milk and put the bread into a large bowl. Add the meat to the bread along with the onion, garlic, water and egg. Mix well.
Form the mixture into oval patties about 3 inches long. Place the bread crumbs on a cutting board. Roll the patties in the crumbs, flattening them lightly as you roll.
In a large skillet heat oil or butter over medium heat. Put patties to the skillet and fry until richly browned on both sides. Reduce heat to low, cover and cook for another 4 to 5 minutes. Prick a patty with a tip of the knife. If juices still run red, cook a little more. Repeat the procedure with rest of the patties, adding more oil or butter if necessary.
Enjoy with mashed potatoes and a half sour pickle (optional).

[Navarre]

Pelmeni (Siberian Meat Dumplings)
To make 6 dozen
DOUGH
1 teaspoon of salt
3 eggs
1 cup of water
3 to 4
cups of all-purpose flour
In a large mixing bowl, combine the flour and salt and make a deep well in the center. Drop in the eggs and water and, with your hands or a large spoon, slowly but thoroughly mix the flour into the liquid ingredients until the mixture can be gathered into a compact ball. Transfer the dough to a lightly floured surface and knead it by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Sprinkle the dough with extra flour when necessary to prevent it from sticking to the board. Knead for about 10 minutes, or until the dough is smooth and elastic. Then shape in into a ball, wrap it loosely in wax paper, and let it rest at room temperature for at least 1 hour.
FILLING
2 tablespoons of butter
1 tablespoon of vegetable oil ½ cup of finely chopped onions
6 ounces of lean top round or beef chuck, ground twice
6 ounces of fresh pork fat, ground twice
1 teaspoon of salt
teaspoon of freshly ground black pepper
cup of melted butter or 1 cup of sour cream (optional)
In a heavy 10- to 12-inch skillet, melt the butter in the oil over high heat. When the foam has almost subsided, add the chopped onions and, stirring frequently, cook over moderate heat for 3 or 4 minutes, or until they are soft and lightly colored. With a rubber spatula scrape the onions into a large mixing bowl. Then add the meat, pork fat, salt, pepper and ½ cup of cold water and mix with a large spoon or your hands until the ingredients are well combined and the mixture is smooth.
On a lightly floured surface, roll the reserved dough into a rough rectangle about 1/8 inch thick. Lift the dough over the back of your hands and pull your hands apart, stretching the dough carefully until it is almost paper thin. Spread it on a table and, with a sharp knife, trim it into an 18-inch square. Cut out rounds of the dough with a 2½- to 3-inch cookie cutter.
Drop ¾ teaspoon of the filling in the lower half of each round, run a finger lightly dipped in water around the edges and fold the exposed dough over the filling. Seal the edges by pressing firmly with the prongs of a fork. Dip your fingers in water again and lift up the two corners, pinching them together for form a round or triangular pouch.
Over high heat bring 3 quarts of water to a vigorous boil in a 4- to 6-quart casserole. Drop about a dozen of the dumplings into the water, reduce the heat to low, and cook then uncovered for 8 to 10 minutes, or until they rise to the surface of the water. With a slotted spoon, transfer them to a double thickness of paper towels and let them drain while you cook and drain the remaining dumplings similarly.
The pelmeni may be served in either of two ways: As individual portions with melted butter or sour cream, or as a garnish for clear soup such as beef or chicken broth.

[Sugarsprinkles]

Thank you so much Navarre!!! Your recipes sound delicious!! I'm definitely going to try them. My husband has a bit of Russian heritage and I'll bet he'd love to try them.

[Navarre]

Cucumber with Sour Cream Salad

To serve 4 to 6
4 medium cucumbers, peeled, halved, seeded, and cut crosswise into ½-inch thick slices
1 tablespoon of coarse salt, or 2 tablespoons of table salt
½ teaspoon of white distilled vinegar
Dressing
3 hard-cooked eggs
1 teaspoon of prepared mustard, preferably Dijon or Dusseldorf
1/3 cup of sour cream
2 teaspoons of white wine vinegar
¼ teaspoon of sugar
1/8 teaspoon of white pepper
4 to 6 large lettuce leaves, well washed and dried
1 tablespoon of finely cut fresh dill leaves
In a mixing bowl, combine the cucumber slices, salt and vinegar and toss them about with a large spoon until the cucumber is well moistened. Marinate at room temperature for 30 minutes, then drain the cucumbers through a sieve and pat them thoroughly dry with paper towels. Place them is a large mixing bowl.
Separate the yolks from the whites of the hard-cooked eggs. Cut the whites into strips 1/8 inch wide and 1 to 2 inches long and stir the egg whites into the cucumber.
With the back of a large spoon, rub the egg yolks through a fine sieve set over a small bowl. Slowly beat in the mustard, sour cream, white wine vinegar, sugar and white pepper. When the dressing is smooth, pour it over the cucumbers and toss together gently but thoroughly. Taste for seasoning.
To serve, arrange the lettuce leaves on a large flat serving plate or on a small individual plates and mound the salad on top of them. Sprinkle with dill and refrigerate until ready to serve.

[Navarre]

Salat Olivier (Tart Chicken Salad With Sour Cream Dressing)
To serve 6
2 whole chicken breasts, about ¾ pound each
1 large onion, peeled and quartered
2 teaspoons of salt
½ cup of coarsely chopped, drained, sour dill pickles
4 boiled new potatoes, cooled peeled and thinly sliced
3 hard-boiled eggs, peeled and thinly sliced
1/8 teaspoon of white pepper
¼ cup of mayonnaise, freshly made or a good unsweetened commercial variety
¼ cup of sour cream
2 tablespoons of capers, drained, washed, and patted dry with paper towels
1 tablespoon of finely cut fresh dill leaves
6 green olives
1 medium tomato, peeled
1 small head of lettuce, the leaves separated, washed and dried with paper towels
In a heavy 2- to 3-quart pot, combine the chicken, onion and 1 teaspoon of salt. Cover with about 1½ quarts of cold water and bring to a boil uncovered over high heat, skimming off the fat and scum as it rises to the surface. Partially cover the pan, reduce the heat to low, and simmer about 10 minutes, or until the chicken is tender. Remove the chicken from the pot and with a small, sharp knife, remove and discard the skin and cut the meat away from the bones. Cut the chicken meat into strips of about ½ inch wide and combine them in a large mixing bowl with pickles, potatoes and eggs. Sprinkle with the remaining teaspoon of salt and 1/8 teaspoon of white pepper. In a small bowl, beat together the mayonnaise and sour cream, and stir half of it into the salad. Taste for seasoning.
To serve Salat Olivier in the traditional Russian manner, shape the salad into a pyramid in the middle of a serving platter. Mask with the remaining sour-cream-and mayonnaise dressing and sprinkle it with capers and dill. Decorate with olives, tomatoes and lettuce leaves.

[Navarre]

Borshch Moskovsky (Moscow-Style Beet Soup)
To serve 6 to 8
2 tablespoons of butter
1/ 2 cup of finely chopped onions
1 1/ 2 pounds of beets, cooked, peeled and cut into strips 1/8 inch wide by 2 inches long (5 cups-you can also shread the beets in a food processor)
1/ 4 cup of red wine vinegar
1 teaspoon of sugar
2 tomatoes, peeled, seeded and coarsely chopped *
2 teaspoons of salt
Freshly ground black pepper
2 quarts of beef stock (see below)
1/ 2 pound of white cabbage, quartered, cored and coarsely shredded
1/ 2 pound of boiled ham, cut into 1/4-inch cubes
1 pound boiled brisket from the stock, cut into 1-inch cubes
4 sprigs parsley, tied together with 1 bay leaf
1/ 2 cup of finely cut fresh dill or chopped parsley
1 cup of sour cream
In a 6- to 8-quart pot, melt the butter over moderate heat. Add the onions and, stirring frequently, cook 3 to 5 minutes, or until they are soft but not brown. Stir in the beets, then add the wine vinegar, sugar, chopped tomatoes, 1 teaspoon of salt and a few grindings of black pepper. Pour in 1/ 2 cup of stock, cover the pan and simmer undisturbed for 50 minutes.
Pour the remaining stock into the pot and add the chopped cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge parsley and bay leaf in the soup, add another teaspoon of salt, and simmer, partially covered, for 1/ 2 hour.
Transfer the borsch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borsch at the discretion of each diner.

BEEF STOCK
1 pound of fresh lean brisket of beef
5 pounds of marrow bones, cracked
1 large onion, peeled and quartered
1 large carrot, scraped
2 celery tops, 6 sprigs of parsley and 2 bay leaves tied together with a string
1 tablespoon of salt
In a heavy – to 8-quart pot, bring the pound of beef, beef bones and 4 quarts of water to a boil over high heat, skimming off any foam and scum as they rise to the surface. Add the onion, carrot, tied greens and salt, partially cover the pot and reduce the heat to low. Simmer 1 to 1 1/2 hours, or until the meat is tender but not falling apart. Remove the meat from the pot with a slotted spoon, cut in into small pieces and set them aside. Continue to simmer the stock partially covered, for about 4 hours longer. Then strain the stock through a fine sieve set over a large bowl, discarding the bones and greens. With a large spoon, skim off and discard as much of the surface fat as you can. The stock is then ready.


(When I lived up north, I would strain the stock into a large pot and put it out in the garage overnight. The fat would then form a layer on top of the stock. I would carefully remove the fat layer and have no-fat stock.)

[Steph]

Another *bump*

Just a few days left . . . as far as I can tell so far, we've got lots of desserts and mains . . . salads and appetizers are needed.

SS mentioned something in her first post about aphrodisiacs . . . we don't have any!

[lizzardbits]

even though SS and Steph may not be doing the pixies cookbook anymore, i am bumping this thread 1. there are some awesome receipes that should be seen by some of us newbies and 2. there might be some of us that can contribute more ideas/receipes. Lastly 3. I am looking for some things that i can cook for Mayhem that are farely inexpensive and that can be prepared without the use of an oven.

i have quite a few receipes in my head, and i never measure my ingredients out for my fave ones.......but.....when i get back to the states and get my internet hooked up there i will contribute some of the ones that i have in my cookbooks and card box.

A special favour to those pixies that are in the UK...do you have any receipes for English fare? Your foods and products are different from those that i am used to back in the States. and :yikes: you don't have RANCH SALAD DRESSING here!!!! well you do but it took me and Mayhem's Mum looking thru 4 different stores to find 2 tiny bottles.

Thank you all in advance,
Lizz:D

[Winston77]

Ranch Dressing

--------------------------------------------------------------------------------
The original version of this now ubiquitous condiment was created at the Hidden Valley Guest Ranch in Santa Barbara in the 1950s. The formula was subsequently purchased by the Clorox company, which uses the Hidden Valley name to this day, but "ranch" has become a generic term not just for a dressing but for a buttermilky flavor (as in ranch-flavored chips). Here's a fresh homemade version. If you prefer a less runny dressing, stir in 1/3 to 1/2 cup of mayonnaise or sour cream.

Yields: 1 cup

Ingredients:

1 clove garlic, peeled
2 to 3 pinches of kosher salt
3/4 cup buttermilk
2 to 3 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro or parsley
1 tablespoon snipped fresh chives
kosher salt to taste
black pepper to taste
Mash together the garlic cloves and salt until a paste is formed. Remove to a small bowl or a jar with a tight fitting lid. Add and whisk together buttermilk, lime juice, cilantro or parsley and chives until well blended. Taste and adjust the seasonings with salt and pepper. Use immediately or cover and refrigerate.

[lizzardbits]

OMG!!! I could just kiss you all over, Winston!!!!
Thank You!Thank You!Thank You!Thank You!Thank You!Thank You!Thank You!Thank You!Thank You!Thank You!Thank You!Thank You!



you are a lifesaver! i can have my Ranch Salad Dressing again!!!!!!

[BIBI]

BUMP


It seems there was a recipe thread....so you were right TeddyBear! :)


Some great recipes!


:bump:

[Teddy Bear]

Thanks for finding it and bumping it BIBI.

[Oldfart]

Now we need to find out what else BIBI is good at bumping.

[BIBI]

Now we need to find out what else BIBI is good at bumping.


uglies LMAO :jester: