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22nd-Feb-2009 10:28 am - Cheesy Ham Soup Recipe?
I'm looking for a recipe that I may have gotten on here about a year ago but now can't find. It was for a cheesy ham soup. Some of the ingredients were potato, shredded zuccini, cheddar cheese, white cheddar, and ham. I bought everything I need for the recipe, and I tried a small practice run that, while tasty, is not what I was going for. If you remember this recipe please direct me to the post. I believe that I had posted about looking for soups to make with a ham bone and it's in the comments, but it may have been a link in the comments or something.

26th-Jan-2009 02:33 am - Asparagus Roll-Ups
Asparagus Roll-Ups

1 tbsp. minced fresh parsley
2 tsp. well-drained prepared white horseradish
3 ounces cream cheese, softened
6 pieces smoked salmon
6 asparagus spears, cooked

Cream together parsley, horseradish and cream cheese. Spread 1 tbsp. of the mix over each salmon strip with a small spoon. Place asparagus over cream cheese on the long side. Fold or roll salmon over to enclose asparagus. Place on cookie sheet and chill for 1 hour. Cut each strip into 4 1-inch pieces. Serve cold with toothpicks.

18th-Jan-2009 05:11 am - Another really easy chicken dish...
Oven-Baked BBQ Chicken
...preheat oven to 350

Combine ingredients in a large covered casserole dish (I use Corningware):

1 small can tomato sauce
1 T. worcestershire sauce
2 T. cider or wine vinegar
1 1/2 T. sugar (recipe I used called for brown, I only had white granulated and this was delicious!)
1/4 cup prepared commercial BBQ sauce
Crushed garlic or garlic powder to taste
1 T. dried onion flakes
1 T. paprika
1 tsp. celery seeds
1/2 tsp. tumeric
Salt & pepper to taste (I don't use extra salt)

Add 1 cut up chicken (if you're busy, buy 'best of fryer' chicken parts) and you can put in chicken with or without the skin, turn the pieces well to coat with the sauce, cover casserole, bake 1 hour.

Toss potatoes into the oven at the same time and dinner will essentially cook itself.

Recipe variations: Omit prepared BBQ sauce, replace with a tsp. of liquid smoke and then for sure use brown sugar or 1/4 c. of molasses.
15th-Jan-2009 12:11 pm - Pulled Pork!
I've been having a hard time finding a cut of meat that shreds easily after cooking in the crock pot. I'm making pulled pork/beef sandwiches for a co-workers birthday tomorrow and I need a cut that will shred easily.

Thanks in advance!!
5th-Jan-2009 05:50 pm - making tomato paste
I am in the 'I needed tomato paste but I bought tomato sauce' dilemma. My friend says she THINKS her husband 'makes' tomato paste by adding cornstarch to the sauce, plus a bit of ketchup and sugar, but she can't get ahold of him to ask. Has anyone ever done this? Success? Horror stories? If it matters, I need the paste for a marinade.
30th-Dec-2008 05:59 am - Pork & Sweet Potato Stew
dark chocolate
I found this in a low-fat cookbook and made it for dinner last night. My boyfriend liked it pretty well; I thought it was "ok" but I'd make some changes next time. The flavor is nice, though.

Pork & Sweet Potato StewCollapse )
29th-Dec-2008 06:19 pm - Honeyed Lamb with Couscous
dark chocolate
I may have posted this in the past but I can't find it (and I can't figure out what happened to the search function).

So anyway...enjoy! :)

Honeyed Lamb with CouscousCollapse )
18th-Dec-2008 12:27 pm - Southern Pear Pie
Hiya, new LJer and member here. I come bearing a tasty recipe! New friends are always welcome. :)


pastry for 2-crust 9-inch pie
4 or 5 fresh pears
2/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 tablespoons quick-cooking tapioca
3 tablespoons orange juice
1 teaspoon lemon juice
1 tablespoon butter

Line pie pan with half of the pastry. Peel, core, and slice pears. Place pears in pie, mounding slightly towards the center. Combine sugar, salt, nutmeg, ginger, and tapioca; sprinkle over pears. Add orange and lemon juice; dot with bits of the butter. Cover with top crust; vent, trim edge and crimp all around. Bake at 425° for 40-50 minutes, or until pears are tender and pie is golden brown.
21st-Nov-2008 06:40 am - Favorite low-fat recipes?
dark chocolate
I am searching for favorite low-fat recipes that don't use artificial sweeteners. For some reason, the two usually go hand-in-hand, and artificial sweeteners make me sick to my stomach.

So! :) Hit me...anything from breakfast stuff (coffeecakes) to desserts to main dishes. Ideas?

19th-Nov-2008 01:21 pm - Hasselback Potatoes
Cross-posted to my site 101 Things Every Cook Should Cook.

hasselback potatoes

Sometimes called saddleback potatoes, this is kind of a cross between roast and baked potato. Something a little different for an ordinary midweek dinner. Plus it looks pretty.

Sorry about the rubbishness of the photo. You get the idea though.

Instructional gubbinsCollapse )
14th-Nov-2008 02:29 pm - Food-like recipe request
Bear 2008
I'm a teacher and would like to make gingerbread ornaments for my students' Christmas presents. There are a million recipes out there- anyone have a tried and true one? I'd like them to be close to the actual color of gingerbread, but what's really important to me is that they smell like the real thing.

14th-Nov-2008 01:57 pm - SPAGHETTI A LA CAMPANIA
I just tried this today, and like most of the recipes in the cookbook I got it from, it’s very easy and delicious. I was lazy and cheated by using canned diced tomatoes, beef bouillon, and pre-shredded dried anchovy filets from my local Asian market; however, the taste didn’t seem to have suffered too much as far as I could tell.


12th-Nov-2008 06:10 am - Lots and lots of soup.
dark chocolate
This recipe made LOTS of soup.

Pea and Ham SoupCollapse )
dark chocolate
This is a very tasty, almost sweet recipe I got out of Real Simple magazine a number of years ago. (Although how a magazine that weighs a pound and a half - I could be exaggerating, but not by much - could be called simple, I don't know. But boy they had some fun recipes.)

I do so very much love Chinese Five-Spice...Collapse )
9th-Nov-2008 07:52 am - Chimichangas
dark chocolate
I found a recipe for chimichangas on cooks.com, but I wanted to ask if anyone here has ever made fried chimichangas and had good luck/has tips about them?

3rd-Nov-2008 09:08 pm - Lemon Greek Chicken
dark chocolate
This one is out of one of the Pampered Chef cookbooks; I committed the ultimate sin of not using all PC tools (sorry friends who are PC consultants!) but the recipe is still pretty darn good.

One baking dish is it...I like it simple...Collapse )
3rd-Nov-2008 09:05 pm - French onion-pork chop skillet
dark chocolate
Courtesy of Kraft's magazine (also available online)...I made this last weekend and I was surprised at how tasty it ended up being. I wasn't sure about the combination, but I thought "I'll try (almost) anything once."

Tasty!Collapse )
11th-Oct-2008 05:16 pm - Quickie Sauerkraut Soup
bitty bee
This was published somewhere years ago... might have been in a Family Circle magazine or something like that.

1 14.5 ounce can of stewed tomatoes
1 1/2 cups sauerkraut
1 can campbells French onion soup = I used their garden select onion soup - isn't condensed, just one can
straight up.

Open the can of stewed tomatoes into a saucepan on medium heat, begin to simmer. I like to break them up so they aren't in large tomato chunks.

Take the sauerkraut and rinse it well in a colander... shaking out as much water as possible after... add the kraut to the stewed tomatoes, then the canned onion soup. Bring to a boil, turn down to simmer, serve. It's instant, hearty, and really incredibly good. That is it, that's all there is to it.
dark chocolate
...Turkey Tetrazzini?

...Cheeseburger Soup? (Basic cheese soup & add hamburger?)


I play with a variety of recipes--fat-free, traditional, vegetarian, etc. When it's just me, or the sibling, or even the childhood friends, it's not necessarily required to stick to one or another.

But at college? Cooking at college is different. Because half my friends or people I'm cooking for don't eat gluten, or they're vegan, or they're vegetarian, or they're just incredibly fussy. (Or hey, sometimes it's all of the above!) 

And I'm cooking a dinner and then a dessert and snack on Sunday. I have to go buy groceries tomorrow.

If anyone can think of dessert recipes (or other recipes, but I'm stuck on desserts) that fit any of the above categories, I'd probably love you forever.

I've got a couple pulled out already, but going into a dinner and dessert situation with unknown or barely tested recipes is not my favorite place to be.

12th-Aug-2008 10:18 pm - Roast Squirrel
Cross-posted to my site 101 Things Every Cook Should Cook

Let’s not squeamish about this – I cooked a squirrel. I didn’t shoot it myself, I bought it at the farmer’s market. And why not? It’s meat, just like rabbit and lamb and chicken is meat. It’s not a LOT of meat, squirrels being quite small, but it is surprisingly tasty. And not like you’d expect – I expected it to taste gamey or like rabbit but it actually tastes like a cross between turkey and lamb.

As it’s quite lean, I wrapped it in bacon and roasted it for half an hour. Because it was an experiment I didn’t make a big meal out of it, just cooked it on its own. It would probably have been nicer in a casserole slow-cooked for a couple of hours. However, like I say, it was tasty and I would eat it again. Certainly if we plunge into a hideous depression and can’t afford more usual meats, squirrel could earn a place at the table. If you do happen to see one for sale, pick it up and have a go.
6th-Aug-2008 10:07 am - Currant Vodka...
cherries in oil

It’s already August!  There’s less than ½ a year left till its Christmas again and before you know it, the winter chill would have crept up on you (unless you live near the equator… ). I’m well prepared this year… or at least I hope to be! I’m going to start getting some bits and bobs now itself, so that I don’t end up with a whopper of a bill at the end of year.

Anyways, with the success of the pineapple wine I made some months back, I decided to experiment with some other fruits that are in season at the moment. I managed to get a punnet each of really good (and extremely ripe) red and black currants at the farmer’s market. I was actually thinking of doing what I did to the pineapples and put them in wine, however I noticed that the supermarket was doing a deal on vodka, so that’s what I got instead!
I just finished making potato soup and thought I'd share:

2 T butter
4 medium potatoes, peeled and cubed
onion to taste (finely chopped)
salt and pepper to taste (it takes a fair bit of salt)
1 carton chicken or vegetable stock
1/2- 1 c milk, half and half or cream (I used cream)

Possible toppings: parsley, cheese, bacon

Melt butter in a large pot. Add potatoes and onion, cook on medium heat for 2-3 minutes, stirring often. Add salt and pepper. Add stock and cook until potatoes are very soft, about 20 minutes. Using a blender or an immersion blender, puree about half the soup. Add milk, stir, and bring back to temperature.

If you don't want your soup thick, puree less of it. If you want delicious wallpaper paste, puree it all.

I am assuming that like most soup it will be better tomorrow, but right now, it is very yummy- better than what you get in a restaurant. I didn't put anything on top of mine. Simple, but not bland.
9th-Jul-2008 08:51 am - beef ideas?
Bear 2008
I bought some beef the other day and am trying to decide what to make with it. It's labeled "beef stir fry," is fairly lean, and is cut in small strips against the grain. The obvious answer is, of course, stir fry, but I'm not very excited by that. Any other ideas?

Last time I bought this cut, I made beef and broccoli stir fry, with the beef marinated in soy or teriaki sauce (don't remember which) for a few hours. It was good, but the beef was chewy. Thoughts on how to tenderize? Thanks!
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