CS Recipe Exchange Corner

[BroSCFischer]

EQ's APRICOTS! Thread made me think that CSers might enjoy exchanging recipes they came up with, variations on an exisiting recipe that they found interesting, or family (secret) recipes.

I'll start:

My meatloaf recipe.

8 oz of Ground Beef (or other ground meat)
2 Garlic Butter cups from a Pizza delivery company (like Domino's or Papa John's)
1 packet of Ramen beef broth
1 Tbsp Parmesan Cheese
Garlic Powder, Italian Herb seasoning, Paprika (and other spices) to taste
(Optional) 1 slice from a large onion chopped

Compine ingredients in one bowl and mix well by hand.

Form into a loaf shape and place in preheated oven at 350 degrees until thoroughly cooked (~2hrs for well done)

It's really very good.

Why, yes, I am a bachelor, why do you ask?

SC

[CoffeeMonkey]

Great one for Summer: fruit dip.

Beat 1 8oz package of softened cream cheese with hand beaters til fluffy.
Add a pinch of salt, a quarter cup(ish) of powdered sugar and a tablespoon(ish) of lemon juice. Beat that together.
Slowly beat in an 8oz container of heavy whipping cream.
Add more powdered sugar and lemon juice to taste.

It's smooth, fluffy and creamy and fantastic. I like it best with strawberries.

Put it in a grahm cracker crust or regular pastry crust with sliced berries and it's like a mock cheesecake. Or use it as a topping with strawberry shortcake. Or just put it in a bowl with a fruit platter.

If you use half and half instead of whipping cream, it will be thinner and spoonable, like a dressing.

[Food Lady]

Great one for Summer: fruit dip. Beat 1 8oz package of softened cream cheese with hand beaters til fluffy. Add a pinch of salt, a quarter cup(ish) of powdered sugar and a tablespoon(ish) of lemon juice. Beat that together. Slowly beat in an 8oz container of heavy whipping cream. Add more powdered sugar and lemon juice to taste. It's smooth, fluffy and creamy and fantastic. I like it best with strawberries. Put it in a grahm cracker crust or regular pastry crust with sliced berries and it's like a mock cheesecake. Or use it as a topping with strawberry shortcake. Or just put it in a bowl and eat with a spoon.

Fixed for my amusement.

[42_42_42]

Mexican Chicken Filling

Ingredients:
2 lbs boneless skinless chicken thighs
2 poblano peppers, cut into very thin strips
1 yellow and 1 red bell pepper, cut into very thin strips
1 lg onion, cut into very thin strips
2 tbsp canola or peanut oil
1 small can of tomato juice
For marinade:
½ c lime juice
¼ c chile powder (or a mix of dried chiles such as California/New Mexico, ancho, chipotle, gaujillo, and cascabel)
3 tbsp garlic powder
3 tbsp onion powder
2 tbsp dried cilantro
2 tbsp Cholula brand hot sauce
1 tbsp dried oregano
2 tsp ground cinnamon
2 tsp ground cayenne pepper
2 tsp ground cumin
1 tsp paprika
1 tsp kosher salt
1 tsp ground black pepper
¼ tsp ground cloves

Directions:
Mix together all of the marinade ingredients to form a thick paste.
Smear this paste all over the chicken and place chicken in a gallon size zip-top bag.
Seal bag, removing all the air as you do so.
Place bag in a leak-proof dish and place in refrigerator for at least 2 hours and up to 8 hours.
In a large skillet over medium high heat, heat 1 tbsp of the oil just until shimmering.
Place chicken (with marinade paste still attached) in the hot skillet and cook for 5 minutes.
Turn chicken over and pour tomato juice into the pan to deglaze.
Cover the pan and reduce heat to a simmer.
Cook until the chicken is done.
Remove chicken from pan and set aside until cool enough to handle; then shred.
Turn heat up to medium and reduce cooking liquid b y 1/3.
Return shredded chicken to pan and stir to coat evenly with the thickened liquid.
Toss peppers and onion with 1 tbsp of oil.
Move chicken to the sides of the pan, turn heat up to medium high, and pile peppers and onions in the middle.
Cook uncovered on medium high for 5 minutes.
Stir peppers, onions, and chicken together; then cover and cook until peppers are just getting soft, about 10 minutes.
Use to fill burritos, tacos, enchiladas, or to top nachos.

[42_42_42]

Mexican Lasagna

Ingredients:
3-4 boneless, skinless chicken breasts, cut into quarters
1 large onion, diced small
1 bell pepper, diced small
16 oz can of pinto beans, drained
16 oz can black beans, drained
1 can of corn, drained
Small can of green chiles, drained
Small can of sliced black olives, drained
16 oz jar medium salsa
16 oz sour cream
4 c shredded Mexican cheese blend
25 corn tortillas
2 tbsp oliv oil
2 tbsp dried cilantro
1 tbsp chile powder (or a mix of dried chiles such as California/New Mexico, ancho, chipotle, gaujillo, and cascabel)
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp ground paprika
½ tsp ground cayenne
½ tsp ground oregano
½ tsp ground black pepper

Directions:
Heat olive oil in a large skillet.
Add chicken, onions, bell pepper and herbs and spices (excluding cilantro).
Cook until chicken is done.
Remove chicken and dice fine.
Return chicken to skillet and add corn, beans, canned chiles and olives and stir to combine.
In a medium bowl, mix salsa, sour cream, and cilantro.
Spray a lasagna pan with cooking spray.
Build a layer of tortillas in bottom of pan.
Smear tortillas with ¼ of salsa-sour cream mixture.
Layer 1/3 of chicken-beans mixture on top and then sprinkle with 1 cup of the cheese.
Add another layer of tortillas and repeat layering of salsa-sour cream mixture, chicken-beans mixture, and cheese.
Top with a final layer of tortillas, smear with remaining salsa-sour cream mixture and sprinkle with remaining cheese.
Cover with aluminum foil, but do not let foil touch cheese or it will stick.
Bake in a 350° oven for 45 minutes.
Remove foil and bake for an additional 15 minutes, or until cheese is just beginning to brown.

Serve with a simple salad of lettuce, diced Roma and yellow pear tomatoes, diced avocado, chopped fresh cilantro and a dollop of sour cream.

[42_42_42]

Ooey-Gooey Bars


Ingredients:
1 stick melted unsalted butter
1-1/2 cups graham cracker crumbs
Heavy pinch salt
6 oz chocolate chips
6 oz peanut butter OR butterscotch chips
6 oz white (vanilla) baking chips
1 c sweetened flake coconut
1 c chopped nuts (pecans, walnuts, or almonds)
1 can sweetened condensed milk (NOT evaporated milk)

Directions:
Preheat oven to 350°. Line a 9x13 baking pan with parchment, with extra length hanging over short ends. In a medium bowl, mix together melted butter, cracker crumbs, and salt and press firmly along bottom of pan to form crust. Layer three types of chips, then coconut, then nuts, and then pour sweetened condensed milk over the layered ingredients. Bake for 30 minutes. Allow to cool completely before removing from pan and cutting into bars.

[42_42_42]

Rainbow Jello Salad


Ingredients:
2 small packages strawberry Jello
2 small packages orange Jello
2 small packages lemon Jello
2 small packages lime Jello
2 small packages berry blue Jello
2 small packages grape Jello
12 cups boiling water
6 cups refrigerated cold water
6 cups refrigerated cold evaporated milk

Directions:
Spray a 9x13 Pyrex dish with cooking spray.
Mix 1 package of grape Jello with 1 cup of boiling water, stirring until Jello is completely dissolved. Then add 1 cup of cold (refrigerated) evaporated milk. Pour into prepared dish. Refrigerate until just set and top is still tacky, about 20-30 minutes.
Mix 2nd package of grape Jello with 1 cup of boiling water, stirring until Jello is completely dissolved. Then add 1 cup of cold (refrigerated) water. Carefully pour onto set gelatin.
Repeat layers with remaining Jello flavors, alternating milk layer and water layer.
Once all of the layers have been added, refrigerate at least 8 hours.
Just before serving, dip dish into a sink of hot water for about 30-60 seconds, do not let water over the edge of the dish. Then turn gelatin out onto a platter.

[42_42_42]

Rancho Beans


Ingredients:
2 c chopped onions
1 lb ground beef
1 c ketchup
16 oz light kidney beans, drained
16 oz dark kidney beans, drained
16 oz pinto beans, drained
32 oz baked beans in tomato sauce
2 tbsp yellow mustard
2 tsp apple cider vinegar
1 tsp salt
½ tsp black pepper

Directions:
Brown beef and onions, drain.
Mix with rest of ingredients and put in a 2 qt casserole dish.
Bake for 30 minutes at 400°.

[42_42_42]

Salmon Patties

Ingredients:
1 15-16 oz can salmon
1 egg
1/3 c minced onion
½ c all-purpose flour
1-1/2 tsp baking powder
1-1/2 c shortening

Directions:
Heat shortening in a straight-sided, heavy-bottomed skillet over medium-high heat.
Drain salmon, reserving 2 tbsp of juice.
Pick any skin or bones out of salmon.
In a bowl mix salmon, egg and onion.
Stir in flour.
Add baking powder to reserved juice and stir until dissolved (do this in a 1 c measuring glass or larger as mixture will foam up).
Add baking powder-salmon juice mixture to rest of ingredients.
Form into small patties.
Fry in hot shortening until golden brown on all sides.
Drain on paper towels.

[42_42_42]

Sausage Cheese Balls

Ingredients:
1 lb regular sausage
1 lb hot & spicy sausage
1-1/2 c baking mix, such as Bisquick or Jiffy
4 c shredded sharp or extra-sharp cheddar cheese
1 tsp garlic powder
1 tsp onion powder
1 tbsp dried chopped parsley

Directions:
Preheat oven to 375°.
Mix together all ingredients and shape into 6 dozen balls.
Bake on foil or parchment lined baking sheets for 15 minutes.
Can be mixed ahead and stored in refrigerator for up to 3 days prior to baking or frozen for up to 3 months.

[42_42_42]

Danish Wedding Cookies

Danish Wedding Cookies

Makes 3 dozen cookies

Preheat oven to 325 degrees

Ingredients:
1 cup soft (room temp) butter
1/3 cup granulated sugar
1 Tablespoon water
1 teaspoon vanilla
2-1/4 cup flour
1 cup chopped pecans

powdered (confectioner’s) sugar

Beat butter with mixer for 30 seconds
Add granulated sugar.
Beat in water and vanilla
Add flour ¼ cup at a time
Stir in pecans

Shape iinto 3 doz balls

Bake on an ungreased cookie sheet for 20 minutes

Cool completely

Coat cookies with powdered sugar by placing about 1 cup of the sugar into a gallon-sized zip-top bag, and shaking 3 or 4 cookies at a time. Add more powdered sugar to bag as needed.

Stir in an air-tight container.

Cake or cookie sprinkles (i.e. colored sugar) can be added to the powdered sugar when coating.

[42_42_42]

Cheddar Chowder

Cheddar Chowder

6-8 servings


2 cups boiling water
2 cups peeled and diced yellow (Yukon Gold) potatoes
½ cup peeled and sliced carrots
½ cup sliced celery
¼ cup chopped yellow onion
½ teaspoon salt
¼ teaspoon pepper
¼ cup butter
¼ cup flour
2 cups milk
2 cups shredded cheddar cheese (sharpness of your preference)
1 cup cubed cooked ham
2 cups cream-style corn


In a large stew pot over medium heat, combine water, carrots, celery, onion, salt and pepper.
Cover and simmer for 10 minutes.
Do not drain.
In a large saucepan over medium heat, mix thoroughly butter, flour, and milk.
Add cheese, stirring until melted.
Mix in ham.
Add cheese-ham mixture to stew pot.
Cook until thoroughly combined, about 10 minutes.
Never bring to a boil!

[42_42_42]

Coconut Macaroons


8 cups flaked coconut
1 can sweetened condensed milk
2 Tablespoons flour
1/8 teaspoon salt
1 egg white, whipped to soft peaks
2 teaspoons vanilla
2 teaspoons almond extract

Preheast oven to 325 degrees.

Combine coconut, flour, and salt in a mixing bowl.
In a separate bowl, blend together milk and flavorings; gently fold-in egg white.
Blend milk mixture into coconut mixture.
Drop by teaspoon-fuls onto greased cookie sheets.
Bake on middle rack of oven until golden browned around edges (10-20 min depending on size).

Makes about 6 dozen.

[42_42_42]

Short Cut Pan Rolls

2 packets instant grits
½ cup sugar
1 Tablespoon salt
3 cups hot tap water)
1/3 cup vegetable oil
6 to 6-1/2 cups sifted all purpose flour
2 packages dry instant yeast

Combine grits, sugar, and salt in large bowl.
Add water, oil and 2 cups of the flour.
Beat on 2 minutes on low speed.
Add 1 cup more of flour and yeast.
Beat 1 minute on low.
Stir in enough of the remaining flour to make a soft dough.
Turn out onto floured surface and knead for 10 minutes.
Cover with a dishtowel and let rise in a warm place for 30 minutes or until doubled in size.
Divide dough into 36 balls and place each onto greased cookie sheets, leaving space between.
Cover with a dishtowel and let rest for 10-15 minutes.
Bake in a 400 degree oven for 30-35 minutes.

[42_42_42]

Strawberry Tiramisu

Ingredients:
2 pounds of strawberries, sliced
juice and zest of 1 orange
1 package dry lady fingers
2 cups of heavy whipping cream
¾ cup + 2 tbsp sugar
3 egg yolks
8.8 ounce container of Mascarpone cheese
2 tbsp powdered sugar + extra for garnishing
2 tbsp gold rum (optional)
1 tbsp grand marnier (optional)

Directions:
Macerate sliced strawberries in fresh squeezed orange juice and 2 tablespoons sugar

Put a pot ½ full of water over medium heat and bring to a boil
Whip egg yolks in a medium heat-proof bowl until thick and pale (about 4 minutes)
Place bowl over boiling water and beat in ¾ cup of sugar, ¼ cup at a time, making sure each addition is completely incorporated before adding more.
Continue to beat on high, cooking for 8-10 minutes, until mixture is very thick.
Set bowl of cooked egg yolks aside to cool.
Heat ¼ cup of the cream up until just steaming.
Add the heated cream to the egg mixture and blend.
Cool egg mixture to room temp and then blend in mascarpone until smooth.
Refrigerate egg-mascarpone mixture for at least 1 hour.

Whip remaining cream to soft peaks.
Fold 2/3 cup of the whipped cream into the refrigerated mascarpone custard.
Add 2 tablespoons of powdered sugar and orange zest to remaining whipped cream and whip to stiff peaks.

Strain strawberries and mix rum and grand marnier with juices from the strawberries.
If omitting the alcohol, just reserve the strained juices.

Place half of the lady fingers in the bottom of serving dish and brush with half of the reserved juices.
Top with half of the strawberries.
Spread ½ of the mascarpone custard over the strawberries.
Top with remaining lady fingers and brush them with the rest of the juices.
Top with remaining strawberries.
Spread remaining mascarpone custard over the strawberries.
Top with the orange whipped cream and garnish with powdered sugar.

Refrigerate until serving.

Keeps in fridge for up to 3 days.