The Recipe Thread
 

cause curious and I love to cook and cause the subject of suicide is so depressing. :p

One of Each Soup

l large boiling potato
1 med. onion, coarsely chopped
1 celery heart (inner pal stalks w/leaves)coarsely chopped
l large apple (preferably Granny Smith) peeled and coarsely chopped
1 firm-ripe banana, coarsely chopped (yes, I said banana)
1 pint chicken broth
1 cup heavy cream
1 tbles. unsalted butter
1 rounded tsp. curry powder
1 tsp. salt
1 tbles chopped fresh chives.

Simmer vegetables and fruits in broth in a covered 3 quart heavy saucepan until very tender...about 12 mins. Stir in cream, butter, curry powder, and salt. Heat just until hot.(do not boil)

Puree soup in a blender until smooth. Thin soup with water if desired and serve sprinkles with chives.

This soup may be served hot or chilled and can be may 2 days ahead, chilled and covered.

Good idea! Alffe.

I'll see if I can think of one to share. I make some up as I go along so I have to remember what I put in the recipes to be able to share a few :).

Garlic Paste
 

*edit required for privacy*

This is a basically no-fat cake with all the flavor. You'll never want to eat a store bought angel food cake again!

Chocolate Angel Food Cake

1 Cup cake flour
1/2 Cup baking cocoa
14 egg whites ( should measure 2 cups )
2 Teaspoons cream of tartar
2 Cups sugar
1 Teaspoon vanilla extract ( almond tastes good too)

Sift flour and cocoa together 3 x, so it's mixed well, set aside In a large mixing bowl, beat egg whites until foamy. Sprinkle with cream of tartar and beat until soft peaks form. Gradually add sugar, about 2 tablespoons at a time, beating until stiff peaks form. Blend in vanilla. Sift about a 1/2 of the flour mixture over the egg white mixture; fold in gently. Repeat folding in the remaining four mixture by 1/4ths. Pour into an ungreased 10 inch tube pan. Bake at 325 for 1 hour. Turn off the oven, but let the cake sit in the oven for 5 minutes. Remove from he oven and immediately invert pan; cool. Loosen sides of the cake from pan and remove.

i'm the same way bobbi! i do watch when i am baking, but never when i'm cooking. drives my mother batty. she is a die hard cookbook cooker.

I thought of one - I made up (while at a friend's house, and since she can't stand bell pepper)...

Stuffed Tomato

Shove it! Not really; I just couldn't resist :D


The recipe is actually:

4 fresh Roman tomatoes (or however many tomatoes needed for people gonna be eatin' them).

Cut each tomato in half and clean out the center stuff (y'know, all that stuff inside tomatoes)

Make like a meatloaf stuffing; I add grated cheese along with the diced tomato stuff - minus the white stem part - and make meat ball shapes.

Fill the "shelled" tomatoes with the meatloaf-like stuffing.

Place the stuffed tomatoes in Muffin Tins (using paper muffin or cupcake things works too and makes for easier clean-up).

Bake the 'matoes at 375 degrees for 5-10 mins. and baste, then lower the baking temp. to 350 for approx. 10 mins. and baste;

Garnish the 'matoes with grated cheese (I use mixed - American and Cheddar). Reduce the baking temp. to 325 and cook until desired done-ness. (The 'matoes shouldn't fall apart.)

Serve over rice with a sauce such as Alfredo. Best served hot. Really hot. But not too hot :).

sounds yummy bobbi. :D i will deffinatly make these.

here are 2 things i do as an alternative to having regular meatloaf.

prepare your meatloaf however you like it. spread it about and inch to and inch and half think on a piece of plastic wrap. put mashed potatos in the middle.fold over sides and seal the ends. it's like a meatloaf mashed potato roll/ log. looks real cool when cut.

another is to make a good size meatball ( i use an ice cream scoop ) and put a cherry tomato in the middle. bake in muffin tins. i always use muffin tins when i make meatballs.

I'll have to try the recipes here when I get back from the shore. The room has a microwave, but I don't know how well things would turn out if I tried using that ;).


Some of the recipes look like they'd be especially good in cooler weather, so I'm saving them!


P.S.: While thinking about your meatloaf-'tato roll, Curious, I thought of a twist I give meatloaf. Make the loaf mix, and... put a thin layer on the bottom of a baking dish; I usually use a Pyrex loaf dish. Atop the layer of meat/loaf, add a thin layer of shredded red cabbage. Fill the baking dish by alternating layers of the meat and cabbage, only make sure the top layer is the meat. Cover the top of the dish (tightly) with foil. Cook at about 25 degrees lower than an all-meat meat loaf and for a longer duration. Periodically check (lift the foil) to determine when its fully "cooked" and ready to serve.

Making me hungry ladies!

Texas Caviar

Dressing: 1 cup salad oil
1/2 cup cidar vinegar
1/2 cup sugar
1/2 tsp. salt
1/4 tsp.pepper

Mix in saucepan, bring to a boil and then cool.

Mix together: 1 cup chopped green onion
1 cup chopped green pepper
1 cup chopped celery
1 small jar chopped pimento
1 small can Jalapeno peppers

Rinse and drain:
1 can pinto beans
1 can blackeyed peas
1 small can shoepeg corn

Combine all and refridgerate overnight. Drain before serving with dipping tortilla chips. I use Scoops.

Can double....keeps a week in fridge.

*wondering what 'shoepeg corn' is ...........