Recipes - User contributions [en]

Poultry

2013-01-14T01:20:58Z

Omer:

[http://www.cooks.com/rec/doc/0,1739,154177-225196,00.html Chicken Breast in Orange Sauce]

[http://www.elise.com/recipes/archives/001828moroccan_chicken_with_lemon_and_olives.php Moroccan Chicken with Lemon and Olives]

[http://www.elise.com/recipes/archives/000278rosemary_duck_with_apricots.php Rosemary Duck with Apricots]

[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_141,00.html Broiled, Butterflied Chicken]

[http://www.elise.com/recipes/archives/002706stuffed_herbed_chicken_with_boursin_cheese.php Stuffed Herbed Chicken with Boursin Cheese]

[http://www.epicurious.com/recipes/recipe_views/views/231436 Fig-Balsamic Glazed Duck]

[http://www.recipezaar.com/112872 Oaxacan Mole Chicken]

[http://www.elise.com/recipes/archives/004327sesameorange_chicken.php Sesame Orange Chicken]

[http://www.dianaskitchen.com/page/poultry/jerkchk.htm Jerk Chicken]

[http://www.elise.com/recipes/archives/007287rosemary_chicken_skewers_with_berry_sauce.php Rosemary Chicken Skewers with Berry Sauce]

[http://www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-sour-chicken-recipe2/index.html Sweet and Sour Chicken] (1.5x the sauce)

Unsorted

2012-12-24T04:54:04Z

Omer:

[http://www.buzzfeed.com/peggy/34-insanely-simple-two-ingredient-recipes Two ingredient recipes]

Gnocchi
Grammie

Beat together 1 egg and 1 lb ricotta cheese. Add basil, oregano, garlic powder
and enough flour to make a stiff dough. Roll into thin ropes and cut and mark
with fork. Boil until they rise to the top.

Rice Salad

2 c minute rice 2 c bouillon (chicken or beef)
2 T butter 1 10 ox package green peas, defrosted
1 c chopped celery 1 c button mushrooms
1 c chopped green peppers 1/2 c scallions
2 T parsley 1/4 c slivered raw carrot
1/2 c sliced ripe olives
Add rice to bouillon and butter when it comes to a boil. Cover for five minutes.
Stir and set aside to cool. Combine remaining ingredients and cover with damp
paper towel and refrigerate.

Dressing:
1 c mayonnaise 3 T dry sherry wine
1 c sour cream 1 T Worcester sauce
1/4 t each of basil and thyme salt and pepper
Mix together and gently mix into rice. Chill before serving.

Cheese Filling for Manicotti
1 lb ricotta cheese 3 T grated parmesan
1/4 lb Mozzarella, grated 2 t sugar
1 T chopped parsley 1 egg, lightly beaten
salt and pepper to taste

Put small amount of tomato sauce in baking dish. Arrange filled manicotti
shells in dish and cover with more sauce. Cover dish tightly with foil. Bake 10-
15 minutes at 400.

Pasta (for manicotti)
3 eggs 1 c flour (little less)
2 t butter pinch of salt
1 c water

Fry in square pan for manicotti, rectangular for lasagna.

Potato Pancakes
Serves 6-8

6 lg potatoes 1 small onion, grated (2.5 t)
2 eggs, beaten 2 T melted butter
1 1/4 t baking powder 1 1/2 t salt
2/3 c flour

Pare and grate potatoes (2.5-3 c); drain. Combine eggs, baking powder, salt,
flour, onion, melted butter; mix well. Add potatoes and mix thoroughly. Let
stand 10 minutes, stirring occasionally. Cook on skillet until brown.

Granola

2 lbs 10 oz old fashioned oatmeal
2 c chopped peanuts, cashews and almonds
2 c shredded coconut
2 c brown sugar
2 c wheat germ
then add 3 T vanilla 1 T salt
2 c oil 1 c water
then add 2 c whole wheat flour.

Spread in shallow pan and bake at 250 2.5 hours, stirring occasionally.

Add 2 c shopped dates and 1 c raisins if desired.

Apple Pancakes

1 1/2 c flour, sifted 1 t salt
3 T sugar 1 3/4 t baking powder
1 or 2 eggs 3 T melted butter
1 c milk 1/2 to 1 c chopped apples.

Sift dry ingredients together. Combine yolks, milk, and butter, stir briefly into
dry ingredients (ignore bumps). Whip whites until stiff and fold into batter.
Fold in apples.

For less fluffy cakes, reduce the baking powder measurements.

To store - cover tightly and place at once in refrigerator. The batter will keep
for several days.

30 minute chili

1 lb hamburger 1 c chopped onion
1 lb 12 oz canned tomatoes 8 oz can of tomato sauce
2 15 1/2 oz cans kidney beans 1 t salt
1/4 t pepper 2 T chili powder
2 t sugar if desired

Brown hamburger with onion; stir in tomatoes, tomato sauce, beans and
seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 30-40
minutes to blend flavors.

Corn Casserole
(serves 8)

1/2 c melted margarine 1 16 oz can whole kernel corn, drained
1 16 oz can cream style corn 1 cup light sour cream
1 box jiffy corn muffin mix 1 egg
1 1/2 c shredded sharp cheddar cheese.

Mix all but cheese and pour into a greased pan. Top with cheese. Bake at 350
for 40 minutes.

Zucchini bread
(two loaves)

2 c sugar 3 eggs
1 c oil 3 c grated zucchini
3 c flour 3 t cinnamon
1 t baking soda 1 t baking powder
1 t salt 1 t vanilla
1/2 - 3/4 c nuts

Beat eggs, add sugar, mix. Add oil, beat well. Add zucchini, mix. Combine
dry ingredients and add. Then add nuts and vanilla. Bake 70 minutes at 350.

Pretzels

Mix together 1 package dry yeast and 3/4 c warm water.

Add 1 T sugar and 2 c flour.

Mix and knead into a smooth ball. Shape. Place on greased sheet. Spray with
butter and sprinkle with salt. Bake 10 minutes at 425.

Irish Soda Bread
4 c flour 1 c sugar
2 to 3 t caraway seeds 4 t baking powder
1 t salt 4 T margarine
2 c milk (if buttermilk, add 2 t baking soda) 1 egg.
1 c raisins + 1 c currants put in hot water to plump.

Mix flour, sugar, caraway seeds, salt and baking powder. Cut in margarine.
Add the milk and egg. Put sticky dough in greased pans. Slash crosses in them
before baking. Bake 40-45 minutes at 350.

Can also use 2 t baking powder and 2 t baking soda.

Tex Mex Dip
Cut in 1/3 for 3 people
3 avocados (softened) 1 pkg taco seasoning
2 T lemon juice 2 10 1/2 ox cans bean dip
1/2 t salt 1 c chopped green onion
1/4 t pepper 2-3 tomatoes
1 sour cream 2 3 1/2 oz cans olives
1/2 c mayonnaise 8 oz cheddar cheese

Peel avocados, and mash with lemon juice, salt and pepper. Combine sour
cream, mayonnaise and taco mix. Coarsely chop tomatoes and olives. Grate the
cheese. To assemble: spread bean dip on large serving platter. Top with
avocados; layer with sour cream mixture. Sprinkle with shredded lettuce,
onions, tomatoes and olives. Cover with shredded cheese. Serve with tortilla
chips.

Summer Squash Casserole

2 lbs squash (yellow or zucchini), sliced (6 c) 1/4 c chopped onions
1 can cream of chicken or mushroom soup 1 c sour cream
1 c shredded carrot
1 or 1 1/2 c herb seasoned stuffing mix (can use crushed buttered crackers)
butter to moisten.

Cook squash and onion in boiling, salted water for about 5 minutes (or steam
with carrots until tender). Combine soup and sour cream; add carrots, fold in
drained squash and onion. Combine stuffing mix and butter. Put veggie
mixture in a pan with stuffing on top. Bake 350 25-30 minutes or until heated.

Cornmeal pancakes

1 c boiling water 2 eggs
3/4 c yellow cornmeal 1 c enriched flour
1 c sour milk or buttermilk 3 t baking powder
1 t salt 1/4 t baking soda
1/4 c oil

Pour boiling water over cornmeal, stirring until thick. Add milk and beat in
eggs one at a time. Mix flour, baking powder, salt and baking soda. Add
cornmeal mixture, stirring quickly. Lightly stir in oil. Bake on hot, ungreased
griddle. Turn when bubbles are formed.

Corn Chowder

Saute 3-4 chopped onions in butter until yellow
Add 3-4 cubed potatoes.
Add hot water to onion and potato mix just to cover. Boil for about 8 minutes or
until soft add bay leaves and oregano and salt. Add two cans cream style corn.
Bring to simmer while stirring. Add 1 can condensed milk; bring to a boil.

Minestrone Soup

4 c tomato juice 4 c water
5 cubes beef bouillon 4 T minced onions
1 t garlic salt 1/4 t Italian seasoning
chopped celery 1 can green beans
1/2 head cabbage 4 sliced zucchini
1/4 head cauliflower 1/4 green pepper
1 can (28 oz) stewed tomatoes 1 t salt
1 grated carrot 1/2 t pepper

Chop all and simmer two hours or longer.

Banana Nut Bread

Cream together:
1/2 c shortening 1 c sugar
Add 2 eggs and 3 mashed bananas
Stir (DO NOT BEAT)

Sift 2 c flour, a dash of salt, 1 t baking soda. Add to mixture with 3/4 c chopped
walnuts. Turn into greased pan. Bake at 375 for one hour.

Pumpkin Bread

1/4 t ginger 4 c flour
3 c sugar (or a little less) 2 t baking soda
1 1/2 t salt 1 t baking powder
1 t cinnamon 1 t nutmeg
1/2 t allspice 1/2 t cloves
Sift together, add
1 c vegetable oil 1 can (1 lb) pumpkin
2/3 c cold water
Blend well with beater.
Add 4 eggs, one at a time, beating well between each.
Fold in 1 c chopped pecans or walnuts.

Pour batter into greased, floured loaf pan. Bake 1 hour at 350. Cool on a wire
rack. Wrap in plastic or foil immediately after cooling.

Makes 2 9x5" pans or 3 8.5x4.5x2.5 pans.

Cinnamon Twist Bread

1 c milk 6 c sifted all purpose flour
1/4 c shortening 2 eggs, slightly beaten
1/2 c sugar 1/2 c sugar
2 t salt 1 T cinnamon
2 packages active dry yeast 1 T soft butter
1/2 c warm water 2/3 c raisins

Scald milk, stir in shortening, 1/2 c sugar and salt. Cool to lukewarm. Sprinkle
yeast on warm water in large bowl. Stir to dissolve. Stir in 3 c flour, eggs and
milk mixture. Beat with electric mixer two minutes at medium speed. Or beat
by hand until batter sheets off spoon. Mix in enough flour with hands, a little at
a time, to make soft dough that cleans the sides of the bowl. Turn out on a
lightly floured board; knead until smooth (about ten minutes). Place on a lightly
greased bowl; turn dough over to grease top. Cover and let rise in a warm place
until doubled (about 1 1/2 hours). Punch down; cover and let rise again until
almost doubled (about 30 minutes). Turn onto board; divide in half. Round up
(cinnamon twist bread, continued)

each half to make a ball. Cover, let rest for ten minutes. Roll each half into a
12" x 7" rectangle. Combine 1/2 c sugar and cinnamon; save out 1 T for topping.
Sprinkle dough rectangles evenly with sugar-cinnamon mix (3.5 T for each).
Sprinkle 1 t cold water and 1/3 c raisins on each rectangle. Spread smooth with
a spatula. Roll as for jelly roll, starting at narrow end. Seal long edge; tuck
under ends. Place sealed edge down in 2 greased 9x5x3" pans. Cover and let
rise until almost doubled (45-60 minutes). Brush tops of loaves with soft butter
and sprinkle with extra cinnamon-sugar mixture. Bake 35-40 minutes at 375.
Cover tops of loaves with aluminum foil for the last 15 minutes of baking, if
necessary to prevent excessive browning. Remove from pans and cool on wire
racks.

Pepper Steak
1 1/2 lbs round steak, cut 1/2" thick 1/4 cup oil
1 8 oz can tomatoes 1 sm clove garlic, minced
2 lg green peppers, cut in strips 1 T beef flavored gravy base
1 1/2 t worcestershire sauce 1/4 c flour
1/8 t pepper 1 3/4 c water
1/2 c chopped onion hot cooked rice

Cut steak in strips. Combine flour, salt and pepper; coat meat strips. IN large
skillet cook meat in hot oil until browned. Drain tomatoes reserving liquid.
Add tomato liquid, water, onion, garlic and gravy base to meat. (Also add
tomatoes and use a bouillon cube instead of gravy base). Cover and simmer for
about 1 1/2 hours, until meat is tender. Uncover, stir in Worcestershire sauce, add
green pepper and cover, simmer for five minutes. If necessary, thicken gravy
with flour (or cornstarch) and water. Add tomatoes, cook for five minutes.
Serve over hot rice. Serves 6.

Sweet and Sour Chicken
1 8 oz bottle Russian dressing 1 jar (10 oz) apricot preserves
1 envelope (1 3/8 oz) onion soup mix 2 chickens, cut up and skinned
1 large can chunk pineapple, drained.

Combine all ingredients and pour over chicken which has been placed in a large
shallow baking dish, skinned side up. Bake uncovered 1 1/2 hours at 350. Baste
occasionally. Cover with foil before it crisps or burns. (check after 3/4 hours)

Note: if using breasts cut into small chunks, then cook 1/2 hour to 45 minutes.

Tuna Tetrazzini
1/2 c chopped onion 1 T butter or oil
1 can undiluted cream of mushroom soup 2 T lemon juice
1 (6 oz) can evaporated milk (or 2/3 c light cream)
1/3 c grated parmesan cheese
1 (6.5 or 9.5 oz) can tuna, drained
1 (3 oz) can sliced mushrooms, drained
6 oz noodles, cooked and drained
1/2 c chopped ripe olives 2 T chopped parsley

Saute onions in oil until tender. Add soup, milk and cheese and stir until
blended and thoroughly heated. Break tuna in chunks and add to creamed
mixture. Stir in remaining ingredients. Pour into greased 2 qt casserole dish.
Sprinkle with additional parmesan cheese and paprika. Bake at 375 for 20-25
minutes. Top with ripe olives. Makes 6 servings.

Beef Bourguignonne

3 lbs beef chuck (round) cut in 2" cubes
1/2 c flour 1/2 c diced onions
2 t salt 1 clove garlic, minced
1/4 t pepper 2 c dry red wine
3 T olive oil 1 c beef bouillon
6 T butter 2 t minced parsley
1 bay leaf 1/2 t thyme
12 small white onions 1 t sugar
1/2 lb fresh mushrooms.

Roll meat in flour, salt and pepper and brown in 3 t butter. Put in casserole dish.
Put wine into meat skillet, add onions, bouillon, bay leaf, garlic, thyme, parsley,
sugar. Pour over meat and cook in oven 3-4 hours. Brown onions, and add in
the last 1/2 hour. Cut mushrooms and sauté in butter. Thicken gravy with flour
(or cornstarch) and water. May have to add more liquid while cooking. Serve
over rice or noodles. Serves 6-8

Beef Oven Roast

4 lb roast (bottom of round). Take out of refrigerator and let warm to room
temperature 3 or four hours or more.

Heat oven to 500. Salt, pepper and flour fat side of meat and place in pan, fat
side up, uncovered. Cook 5 minutes per pound of beef. Shut off oven and DO
NOT open for 3 or 4 hours. If meat is a flat piece you should do 4 minutes per
pound.

Lasagna

6-8 sweet Italian sausages 8 oz grated mozzarella
16 oz small curd cottage cheese 2 c spaghetti sauce
grated parmesan lasagna noodles

Cook sausage whole in fry pan with a little water. When partially done, drain
and split each lengthwise. Fry until done. Put a small amount of sauce in the
bottom of an oblong baking pan. Cover with lasagna. Dab surface with cottage
cheese. Sprinkle with mozzarella and parmesan; scatter bite size pieces of
sausage over all (use 1/3 total amount of these ingredients on each layer).
Sprinkle sauce overall. Repeat for three layers.

Bake, covered, 40-60 minutes at 375 (until bubbly).

Spinach Casserole

2 packages chopped spinach - cook and drain
8 oz cream cheese
1/2 stick margarine

Add cream cheese and margarine while spinach still hot. Add salt and pepper;
sprinkle stuffing mix on top.

Apple-Sweet potato casserole

Peel 2 lbs sweet potatoes and slice into rounds. Cook in boiling water until
almost tender. Put 1 layer in baking dish. Add sliced apples. Mix 3/4 c brown
sugar, 1/4 c melted butter, 1/4 t ginger, 1/4 t nutmeg. Put half of this over potatoes.
Repeat layers. Bake covered at 325 for 30-40 minutes. Uncover and baste with
juices. Sprinkle coconut over and bake 15 minutes more. Add a little vanilla
(optional).

Chicken Soup
Nili's Grandmom

1 medium chicken in boiling water, covered
pour out the water, clean the chicken under running water
put back in the pot and add chopped onion

Here are the two recipes, with associated links. I followed the
cupcake recipe as is. For the frosting recipe I did a one tablespoon
milk and then one tablespoon beer, until reaching a total of eight
tablespoons (could have probably used less, since it was a little
runny, but I would still use one to one). The beer was Southern Tier
Choklat Stout (it is a sweeter chocolate stout, compared to a bitter
chocolate stout: http://www.sevenpack.net/?p=3055), which I reduced.
I poured roughly half to 3/4 of a cup (wasn't really paying attention)
into a sauce pan, then let it sit on low for the whole time I made the
maple bacon cupcake base. At the end I pretty much had maybe six
tablespoons of Choklat Stout for the frosting. I did make the
frosting without reducing the beer (straight from the bottle) in the
same proportions, but it was really sweet. Kind of thinking about it,
maybe a more bitter chocolate stout would work better... hmmm. So
there you go, hope Gideon enjoys!

MAPLE BACON CUPCAKES:
http://baconshow.blogspot.com/2008/02/1010-maple-bacon-cupcakes.html

4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the
drippings and place in the fridge to solidify. Mince 1/4 a cup of the
bacon. The chef should eat whatever is left to assure that the bacon
is tasty. Beat the crud out of the butter and solidified bacon fat
'till light and creamy. Add the brown sugar and maple syrup and beat
well until combined. Add the egg and beat until incorporated. Sift the
flour, salt, baking soda and powder together. Add some of the flour
and mix, then some of the milk, then continue to alternate the dry and
wet ingredients, ending with the dry. Mix until just combined. Fold in
the bacon. Taste and add more maple syrup, flour, or milk if needed
for desired taste. Keep in mind the maple frosting is very sweet, and
to add in very small increments for alterations as maple syrup in
large amounts can break a cake batter. Scoop into cupcake papers and
bake at 350 F for 18-22 minutes or until a toothpick comes out clean.
Be sure to rotate the pan after the first 15 minutes for even baking.

Best Chocolate Frosting:
http://www.foodnetwork.com/recipes/best-chocolate-frosting-recipe/index.html

Ingredients

* 3 ounces unsweetened chocolate
* 3 tablespoons butter
* 3 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 3 to 8 tablespoons milk

Directions

In a double boiler over hot water melt chocolate with the butter.
Remove from heat and allow to cool for 5 minutes. In an electric mixer
add chocolate mixture and confectioners' sugar. Beat until mixture
resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a
time until a spreadable consistency is reached. Beat until fluffy --
adding more milk if necessary.

http://www.seriouseats.com/2009/10/bacon-fest-chicago-illinois.html

Unsorted

2012-12-24T04:53:26Z

Omer:

[Two ingredient recipes http://www.buzzfeed.com/peggy/34-insanely-simple-two-ingredient-recipes?s=mobile Two ingredient recipes]

Gnocchi
Grammie

Beat together 1 egg and 1 lb ricotta cheese. Add basil, oregano, garlic powder
and enough flour to make a stiff dough. Roll into thin ropes and cut and mark
with fork. Boil until they rise to the top.

Rice Salad

2 c minute rice 2 c bouillon (chicken or beef)
2 T butter 1 10 ox package green peas, defrosted
1 c chopped celery 1 c button mushrooms
1 c chopped green peppers 1/2 c scallions
2 T parsley 1/4 c slivered raw carrot
1/2 c sliced ripe olives
Add rice to bouillon and butter when it comes to a boil. Cover for five minutes.
Stir and set aside to cool. Combine remaining ingredients and cover with damp
paper towel and refrigerate.

Dressing:
1 c mayonnaise 3 T dry sherry wine
1 c sour cream 1 T Worcester sauce
1/4 t each of basil and thyme salt and pepper
Mix together and gently mix into rice. Chill before serving.

Cheese Filling for Manicotti
1 lb ricotta cheese 3 T grated parmesan
1/4 lb Mozzarella, grated 2 t sugar
1 T chopped parsley 1 egg, lightly beaten
salt and pepper to taste

Put small amount of tomato sauce in baking dish. Arrange filled manicotti
shells in dish and cover with more sauce. Cover dish tightly with foil. Bake 10-
15 minutes at 400.

Pasta (for manicotti)
3 eggs 1 c flour (little less)
2 t butter pinch of salt
1 c water

Fry in square pan for manicotti, rectangular for lasagna.

Potato Pancakes
Serves 6-8

6 lg potatoes 1 small onion, grated (2.5 t)
2 eggs, beaten 2 T melted butter
1 1/4 t baking powder 1 1/2 t salt
2/3 c flour

Pare and grate potatoes (2.5-3 c); drain. Combine eggs, baking powder, salt,
flour, onion, melted butter; mix well. Add potatoes and mix thoroughly. Let
stand 10 minutes, stirring occasionally. Cook on skillet until brown.

Granola

2 lbs 10 oz old fashioned oatmeal
2 c chopped peanuts, cashews and almonds
2 c shredded coconut
2 c brown sugar
2 c wheat germ
then add 3 T vanilla 1 T salt
2 c oil 1 c water
then add 2 c whole wheat flour.

Spread in shallow pan and bake at 250 2.5 hours, stirring occasionally.

Add 2 c shopped dates and 1 c raisins if desired.

Apple Pancakes

1 1/2 c flour, sifted 1 t salt
3 T sugar 1 3/4 t baking powder
1 or 2 eggs 3 T melted butter
1 c milk 1/2 to 1 c chopped apples.

Sift dry ingredients together. Combine yolks, milk, and butter, stir briefly into
dry ingredients (ignore bumps). Whip whites until stiff and fold into batter.
Fold in apples.

For less fluffy cakes, reduce the baking powder measurements.

To store - cover tightly and place at once in refrigerator. The batter will keep
for several days.

30 minute chili

1 lb hamburger 1 c chopped onion
1 lb 12 oz canned tomatoes 8 oz can of tomato sauce
2 15 1/2 oz cans kidney beans 1 t salt
1/4 t pepper 2 T chili powder
2 t sugar if desired

Brown hamburger with onion; stir in tomatoes, tomato sauce, beans and
seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 30-40
minutes to blend flavors.

Corn Casserole
(serves 8)

1/2 c melted margarine 1 16 oz can whole kernel corn, drained
1 16 oz can cream style corn 1 cup light sour cream
1 box jiffy corn muffin mix 1 egg
1 1/2 c shredded sharp cheddar cheese.

Mix all but cheese and pour into a greased pan. Top with cheese. Bake at 350
for 40 minutes.

Zucchini bread
(two loaves)

2 c sugar 3 eggs
1 c oil 3 c grated zucchini
3 c flour 3 t cinnamon
1 t baking soda 1 t baking powder
1 t salt 1 t vanilla
1/2 - 3/4 c nuts

Beat eggs, add sugar, mix. Add oil, beat well. Add zucchini, mix. Combine
dry ingredients and add. Then add nuts and vanilla. Bake 70 minutes at 350.

Pretzels

Mix together 1 package dry yeast and 3/4 c warm water.

Add 1 T sugar and 2 c flour.

Mix and knead into a smooth ball. Shape. Place on greased sheet. Spray with
butter and sprinkle with salt. Bake 10 minutes at 425.

Irish Soda Bread
4 c flour 1 c sugar
2 to 3 t caraway seeds 4 t baking powder
1 t salt 4 T margarine
2 c milk (if buttermilk, add 2 t baking soda) 1 egg.
1 c raisins + 1 c currants put in hot water to plump.

Mix flour, sugar, caraway seeds, salt and baking powder. Cut in margarine.
Add the milk and egg. Put sticky dough in greased pans. Slash crosses in them
before baking. Bake 40-45 minutes at 350.

Can also use 2 t baking powder and 2 t baking soda.

Tex Mex Dip
Cut in 1/3 for 3 people
3 avocados (softened) 1 pkg taco seasoning
2 T lemon juice 2 10 1/2 ox cans bean dip
1/2 t salt 1 c chopped green onion
1/4 t pepper 2-3 tomatoes
1 sour cream 2 3 1/2 oz cans olives
1/2 c mayonnaise 8 oz cheddar cheese

Peel avocados, and mash with lemon juice, salt and pepper. Combine sour
cream, mayonnaise and taco mix. Coarsely chop tomatoes and olives. Grate the
cheese. To assemble: spread bean dip on large serving platter. Top with
avocados; layer with sour cream mixture. Sprinkle with shredded lettuce,
onions, tomatoes and olives. Cover with shredded cheese. Serve with tortilla
chips.

Summer Squash Casserole

2 lbs squash (yellow or zucchini), sliced (6 c) 1/4 c chopped onions
1 can cream of chicken or mushroom soup 1 c sour cream
1 c shredded carrot
1 or 1 1/2 c herb seasoned stuffing mix (can use crushed buttered crackers)
butter to moisten.

Cook squash and onion in boiling, salted water for about 5 minutes (or steam
with carrots until tender). Combine soup and sour cream; add carrots, fold in
drained squash and onion. Combine stuffing mix and butter. Put veggie
mixture in a pan with stuffing on top. Bake 350 25-30 minutes or until heated.

Cornmeal pancakes

1 c boiling water 2 eggs
3/4 c yellow cornmeal 1 c enriched flour
1 c sour milk or buttermilk 3 t baking powder
1 t salt 1/4 t baking soda
1/4 c oil

Pour boiling water over cornmeal, stirring until thick. Add milk and beat in
eggs one at a time. Mix flour, baking powder, salt and baking soda. Add
cornmeal mixture, stirring quickly. Lightly stir in oil. Bake on hot, ungreased
griddle. Turn when bubbles are formed.

Corn Chowder

Saute 3-4 chopped onions in butter until yellow
Add 3-4 cubed potatoes.
Add hot water to onion and potato mix just to cover. Boil for about 8 minutes or
until soft add bay leaves and oregano and salt. Add two cans cream style corn.
Bring to simmer while stirring. Add 1 can condensed milk; bring to a boil.

Minestrone Soup

4 c tomato juice 4 c water
5 cubes beef bouillon 4 T minced onions
1 t garlic salt 1/4 t Italian seasoning
chopped celery 1 can green beans
1/2 head cabbage 4 sliced zucchini
1/4 head cauliflower 1/4 green pepper
1 can (28 oz) stewed tomatoes 1 t salt
1 grated carrot 1/2 t pepper

Chop all and simmer two hours or longer.

Banana Nut Bread

Cream together:
1/2 c shortening 1 c sugar
Add 2 eggs and 3 mashed bananas
Stir (DO NOT BEAT)

Sift 2 c flour, a dash of salt, 1 t baking soda. Add to mixture with 3/4 c chopped
walnuts. Turn into greased pan. Bake at 375 for one hour.

Pumpkin Bread

1/4 t ginger 4 c flour
3 c sugar (or a little less) 2 t baking soda
1 1/2 t salt 1 t baking powder
1 t cinnamon 1 t nutmeg
1/2 t allspice 1/2 t cloves
Sift together, add
1 c vegetable oil 1 can (1 lb) pumpkin
2/3 c cold water
Blend well with beater.
Add 4 eggs, one at a time, beating well between each.
Fold in 1 c chopped pecans or walnuts.

Pour batter into greased, floured loaf pan. Bake 1 hour at 350. Cool on a wire
rack. Wrap in plastic or foil immediately after cooling.

Makes 2 9x5" pans or 3 8.5x4.5x2.5 pans.

Cinnamon Twist Bread

1 c milk 6 c sifted all purpose flour
1/4 c shortening 2 eggs, slightly beaten
1/2 c sugar 1/2 c sugar
2 t salt 1 T cinnamon
2 packages active dry yeast 1 T soft butter
1/2 c warm water 2/3 c raisins

Scald milk, stir in shortening, 1/2 c sugar and salt. Cool to lukewarm. Sprinkle
yeast on warm water in large bowl. Stir to dissolve. Stir in 3 c flour, eggs and
milk mixture. Beat with electric mixer two minutes at medium speed. Or beat
by hand until batter sheets off spoon. Mix in enough flour with hands, a little at
a time, to make soft dough that cleans the sides of the bowl. Turn out on a
lightly floured board; knead until smooth (about ten minutes). Place on a lightly
greased bowl; turn dough over to grease top. Cover and let rise in a warm place
until doubled (about 1 1/2 hours). Punch down; cover and let rise again until
almost doubled (about 30 minutes). Turn onto board; divide in half. Round up
(cinnamon twist bread, continued)

each half to make a ball. Cover, let rest for ten minutes. Roll each half into a
12" x 7" rectangle. Combine 1/2 c sugar and cinnamon; save out 1 T for topping.
Sprinkle dough rectangles evenly with sugar-cinnamon mix (3.5 T for each).
Sprinkle 1 t cold water and 1/3 c raisins on each rectangle. Spread smooth with
a spatula. Roll as for jelly roll, starting at narrow end. Seal long edge; tuck
under ends. Place sealed edge down in 2 greased 9x5x3" pans. Cover and let
rise until almost doubled (45-60 minutes). Brush tops of loaves with soft butter
and sprinkle with extra cinnamon-sugar mixture. Bake 35-40 minutes at 375.
Cover tops of loaves with aluminum foil for the last 15 minutes of baking, if
necessary to prevent excessive browning. Remove from pans and cool on wire
racks.

Pepper Steak
1 1/2 lbs round steak, cut 1/2" thick 1/4 cup oil
1 8 oz can tomatoes 1 sm clove garlic, minced
2 lg green peppers, cut in strips 1 T beef flavored gravy base
1 1/2 t worcestershire sauce 1/4 c flour
1/8 t pepper 1 3/4 c water
1/2 c chopped onion hot cooked rice

Cut steak in strips. Combine flour, salt and pepper; coat meat strips. IN large
skillet cook meat in hot oil until browned. Drain tomatoes reserving liquid.
Add tomato liquid, water, onion, garlic and gravy base to meat. (Also add
tomatoes and use a bouillon cube instead of gravy base). Cover and simmer for
about 1 1/2 hours, until meat is tender. Uncover, stir in Worcestershire sauce, add
green pepper and cover, simmer for five minutes. If necessary, thicken gravy
with flour (or cornstarch) and water. Add tomatoes, cook for five minutes.
Serve over hot rice. Serves 6.

Sweet and Sour Chicken
1 8 oz bottle Russian dressing 1 jar (10 oz) apricot preserves
1 envelope (1 3/8 oz) onion soup mix 2 chickens, cut up and skinned
1 large can chunk pineapple, drained.

Combine all ingredients and pour over chicken which has been placed in a large
shallow baking dish, skinned side up. Bake uncovered 1 1/2 hours at 350. Baste
occasionally. Cover with foil before it crisps or burns. (check after 3/4 hours)

Note: if using breasts cut into small chunks, then cook 1/2 hour to 45 minutes.

Tuna Tetrazzini
1/2 c chopped onion 1 T butter or oil
1 can undiluted cream of mushroom soup 2 T lemon juice
1 (6 oz) can evaporated milk (or 2/3 c light cream)
1/3 c grated parmesan cheese
1 (6.5 or 9.5 oz) can tuna, drained
1 (3 oz) can sliced mushrooms, drained
6 oz noodles, cooked and drained
1/2 c chopped ripe olives 2 T chopped parsley

Saute onions in oil until tender. Add soup, milk and cheese and stir until
blended and thoroughly heated. Break tuna in chunks and add to creamed
mixture. Stir in remaining ingredients. Pour into greased 2 qt casserole dish.
Sprinkle with additional parmesan cheese and paprika. Bake at 375 for 20-25
minutes. Top with ripe olives. Makes 6 servings.

Beef Bourguignonne

3 lbs beef chuck (round) cut in 2" cubes
1/2 c flour 1/2 c diced onions
2 t salt 1 clove garlic, minced
1/4 t pepper 2 c dry red wine
3 T olive oil 1 c beef bouillon
6 T butter 2 t minced parsley
1 bay leaf 1/2 t thyme
12 small white onions 1 t sugar
1/2 lb fresh mushrooms.

Roll meat in flour, salt and pepper and brown in 3 t butter. Put in casserole dish.
Put wine into meat skillet, add onions, bouillon, bay leaf, garlic, thyme, parsley,
sugar. Pour over meat and cook in oven 3-4 hours. Brown onions, and add in
the last 1/2 hour. Cut mushrooms and sauté in butter. Thicken gravy with flour
(or cornstarch) and water. May have to add more liquid while cooking. Serve
over rice or noodles. Serves 6-8

Beef Oven Roast

4 lb roast (bottom of round). Take out of refrigerator and let warm to room
temperature 3 or four hours or more.

Heat oven to 500. Salt, pepper and flour fat side of meat and place in pan, fat
side up, uncovered. Cook 5 minutes per pound of beef. Shut off oven and DO
NOT open for 3 or 4 hours. If meat is a flat piece you should do 4 minutes per
pound.

Lasagna

6-8 sweet Italian sausages 8 oz grated mozzarella
16 oz small curd cottage cheese 2 c spaghetti sauce
grated parmesan lasagna noodles

Cook sausage whole in fry pan with a little water. When partially done, drain
and split each lengthwise. Fry until done. Put a small amount of sauce in the
bottom of an oblong baking pan. Cover with lasagna. Dab surface with cottage
cheese. Sprinkle with mozzarella and parmesan; scatter bite size pieces of
sausage over all (use 1/3 total amount of these ingredients on each layer).
Sprinkle sauce overall. Repeat for three layers.

Bake, covered, 40-60 minutes at 375 (until bubbly).

Spinach Casserole

2 packages chopped spinach - cook and drain
8 oz cream cheese
1/2 stick margarine

Add cream cheese and margarine while spinach still hot. Add salt and pepper;
sprinkle stuffing mix on top.

Apple-Sweet potato casserole

Peel 2 lbs sweet potatoes and slice into rounds. Cook in boiling water until
almost tender. Put 1 layer in baking dish. Add sliced apples. Mix 3/4 c brown
sugar, 1/4 c melted butter, 1/4 t ginger, 1/4 t nutmeg. Put half of this over potatoes.
Repeat layers. Bake covered at 325 for 30-40 minutes. Uncover and baste with
juices. Sprinkle coconut over and bake 15 minutes more. Add a little vanilla
(optional).

Chicken Soup
Nili's Grandmom

1 medium chicken in boiling water, covered
pour out the water, clean the chicken under running water
put back in the pot and add chopped onion

Here are the two recipes, with associated links. I followed the
cupcake recipe as is. For the frosting recipe I did a one tablespoon
milk and then one tablespoon beer, until reaching a total of eight
tablespoons (could have probably used less, since it was a little
runny, but I would still use one to one). The beer was Southern Tier
Choklat Stout (it is a sweeter chocolate stout, compared to a bitter
chocolate stout: http://www.sevenpack.net/?p=3055), which I reduced.
I poured roughly half to 3/4 of a cup (wasn't really paying attention)
into a sauce pan, then let it sit on low for the whole time I made the
maple bacon cupcake base. At the end I pretty much had maybe six
tablespoons of Choklat Stout for the frosting. I did make the
frosting without reducing the beer (straight from the bottle) in the
same proportions, but it was really sweet. Kind of thinking about it,
maybe a more bitter chocolate stout would work better... hmmm. So
there you go, hope Gideon enjoys!

MAPLE BACON CUPCAKES:
http://baconshow.blogspot.com/2008/02/1010-maple-bacon-cupcakes.html

4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the
drippings and place in the fridge to solidify. Mince 1/4 a cup of the
bacon. The chef should eat whatever is left to assure that the bacon
is tasty. Beat the crud out of the butter and solidified bacon fat
'till light and creamy. Add the brown sugar and maple syrup and beat
well until combined. Add the egg and beat until incorporated. Sift the
flour, salt, baking soda and powder together. Add some of the flour
and mix, then some of the milk, then continue to alternate the dry and
wet ingredients, ending with the dry. Mix until just combined. Fold in
the bacon. Taste and add more maple syrup, flour, or milk if needed
for desired taste. Keep in mind the maple frosting is very sweet, and
to add in very small increments for alterations as maple syrup in
large amounts can break a cake batter. Scoop into cupcake papers and
bake at 350 F for 18-22 minutes or until a toothpick comes out clean.
Be sure to rotate the pan after the first 15 minutes for even baking.

Best Chocolate Frosting:
http://www.foodnetwork.com/recipes/best-chocolate-frosting-recipe/index.html

Ingredients

* 3 ounces unsweetened chocolate
* 3 tablespoons butter
* 3 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 3 to 8 tablespoons milk

Directions

In a double boiler over hot water melt chocolate with the butter.
Remove from heat and allow to cool for 5 minutes. In an electric mixer
add chocolate mixture and confectioners' sugar. Beat until mixture
resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a
time until a spreadable consistency is reached. Beat until fluffy --
adding more milk if necessary.

http://www.seriouseats.com/2009/10/bacon-fest-chicago-illinois.html

Unsorted

2012-12-24T04:52:33Z

Omer:

[[Two ingredient recipes http://www.buzzfeed.com/peggy/34-insanely-simple-two-ingredient-recipes?s=mobile]]

Gnocchi
Grammie

Beat together 1 egg and 1 lb ricotta cheese. Add basil, oregano, garlic powder
and enough flour to make a stiff dough. Roll into thin ropes and cut and mark
with fork. Boil until they rise to the top.

Rice Salad

2 c minute rice 2 c bouillon (chicken or beef)
2 T butter 1 10 ox package green peas, defrosted
1 c chopped celery 1 c button mushrooms
1 c chopped green peppers 1/2 c scallions
2 T parsley 1/4 c slivered raw carrot
1/2 c sliced ripe olives
Add rice to bouillon and butter when it comes to a boil. Cover for five minutes.
Stir and set aside to cool. Combine remaining ingredients and cover with damp
paper towel and refrigerate.

Dressing:
1 c mayonnaise 3 T dry sherry wine
1 c sour cream 1 T Worcester sauce
1/4 t each of basil and thyme salt and pepper
Mix together and gently mix into rice. Chill before serving.

Cheese Filling for Manicotti
1 lb ricotta cheese 3 T grated parmesan
1/4 lb Mozzarella, grated 2 t sugar
1 T chopped parsley 1 egg, lightly beaten
salt and pepper to taste

Put small amount of tomato sauce in baking dish. Arrange filled manicotti
shells in dish and cover with more sauce. Cover dish tightly with foil. Bake 10-
15 minutes at 400.

Pasta (for manicotti)
3 eggs 1 c flour (little less)
2 t butter pinch of salt
1 c water

Fry in square pan for manicotti, rectangular for lasagna.

Potato Pancakes
Serves 6-8

6 lg potatoes 1 small onion, grated (2.5 t)
2 eggs, beaten 2 T melted butter
1 1/4 t baking powder 1 1/2 t salt
2/3 c flour

Pare and grate potatoes (2.5-3 c); drain. Combine eggs, baking powder, salt,
flour, onion, melted butter; mix well. Add potatoes and mix thoroughly. Let
stand 10 minutes, stirring occasionally. Cook on skillet until brown.

Granola

2 lbs 10 oz old fashioned oatmeal
2 c chopped peanuts, cashews and almonds
2 c shredded coconut
2 c brown sugar
2 c wheat germ
then add 3 T vanilla 1 T salt
2 c oil 1 c water
then add 2 c whole wheat flour.

Spread in shallow pan and bake at 250 2.5 hours, stirring occasionally.

Add 2 c shopped dates and 1 c raisins if desired.

Apple Pancakes

1 1/2 c flour, sifted 1 t salt
3 T sugar 1 3/4 t baking powder
1 or 2 eggs 3 T melted butter
1 c milk 1/2 to 1 c chopped apples.

Sift dry ingredients together. Combine yolks, milk, and butter, stir briefly into
dry ingredients (ignore bumps). Whip whites until stiff and fold into batter.
Fold in apples.

For less fluffy cakes, reduce the baking powder measurements.

To store - cover tightly and place at once in refrigerator. The batter will keep
for several days.

30 minute chili

1 lb hamburger 1 c chopped onion
1 lb 12 oz canned tomatoes 8 oz can of tomato sauce
2 15 1/2 oz cans kidney beans 1 t salt
1/4 t pepper 2 T chili powder
2 t sugar if desired

Brown hamburger with onion; stir in tomatoes, tomato sauce, beans and
seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 30-40
minutes to blend flavors.

Corn Casserole
(serves 8)

1/2 c melted margarine 1 16 oz can whole kernel corn, drained
1 16 oz can cream style corn 1 cup light sour cream
1 box jiffy corn muffin mix 1 egg
1 1/2 c shredded sharp cheddar cheese.

Mix all but cheese and pour into a greased pan. Top with cheese. Bake at 350
for 40 minutes.

Zucchini bread
(two loaves)

2 c sugar 3 eggs
1 c oil 3 c grated zucchini
3 c flour 3 t cinnamon
1 t baking soda 1 t baking powder
1 t salt 1 t vanilla
1/2 - 3/4 c nuts

Beat eggs, add sugar, mix. Add oil, beat well. Add zucchini, mix. Combine
dry ingredients and add. Then add nuts and vanilla. Bake 70 minutes at 350.

Pretzels

Mix together 1 package dry yeast and 3/4 c warm water.

Add 1 T sugar and 2 c flour.

Mix and knead into a smooth ball. Shape. Place on greased sheet. Spray with
butter and sprinkle with salt. Bake 10 minutes at 425.

Irish Soda Bread
4 c flour 1 c sugar
2 to 3 t caraway seeds 4 t baking powder
1 t salt 4 T margarine
2 c milk (if buttermilk, add 2 t baking soda) 1 egg.
1 c raisins + 1 c currants put in hot water to plump.

Mix flour, sugar, caraway seeds, salt and baking powder. Cut in margarine.
Add the milk and egg. Put sticky dough in greased pans. Slash crosses in them
before baking. Bake 40-45 minutes at 350.

Can also use 2 t baking powder and 2 t baking soda.

Tex Mex Dip
Cut in 1/3 for 3 people
3 avocados (softened) 1 pkg taco seasoning
2 T lemon juice 2 10 1/2 ox cans bean dip
1/2 t salt 1 c chopped green onion
1/4 t pepper 2-3 tomatoes
1 sour cream 2 3 1/2 oz cans olives
1/2 c mayonnaise 8 oz cheddar cheese

Peel avocados, and mash with lemon juice, salt and pepper. Combine sour
cream, mayonnaise and taco mix. Coarsely chop tomatoes and olives. Grate the
cheese. To assemble: spread bean dip on large serving platter. Top with
avocados; layer with sour cream mixture. Sprinkle with shredded lettuce,
onions, tomatoes and olives. Cover with shredded cheese. Serve with tortilla
chips.

Summer Squash Casserole

2 lbs squash (yellow or zucchini), sliced (6 c) 1/4 c chopped onions
1 can cream of chicken or mushroom soup 1 c sour cream
1 c shredded carrot
1 or 1 1/2 c herb seasoned stuffing mix (can use crushed buttered crackers)
butter to moisten.

Cook squash and onion in boiling, salted water for about 5 minutes (or steam
with carrots until tender). Combine soup and sour cream; add carrots, fold in
drained squash and onion. Combine stuffing mix and butter. Put veggie
mixture in a pan with stuffing on top. Bake 350 25-30 minutes or until heated.

Cornmeal pancakes

1 c boiling water 2 eggs
3/4 c yellow cornmeal 1 c enriched flour
1 c sour milk or buttermilk 3 t baking powder
1 t salt 1/4 t baking soda
1/4 c oil

Pour boiling water over cornmeal, stirring until thick. Add milk and beat in
eggs one at a time. Mix flour, baking powder, salt and baking soda. Add
cornmeal mixture, stirring quickly. Lightly stir in oil. Bake on hot, ungreased
griddle. Turn when bubbles are formed.

Corn Chowder

Saute 3-4 chopped onions in butter until yellow
Add 3-4 cubed potatoes.
Add hot water to onion and potato mix just to cover. Boil for about 8 minutes or
until soft add bay leaves and oregano and salt. Add two cans cream style corn.
Bring to simmer while stirring. Add 1 can condensed milk; bring to a boil.

Minestrone Soup

4 c tomato juice 4 c water
5 cubes beef bouillon 4 T minced onions
1 t garlic salt 1/4 t Italian seasoning
chopped celery 1 can green beans
1/2 head cabbage 4 sliced zucchini
1/4 head cauliflower 1/4 green pepper
1 can (28 oz) stewed tomatoes 1 t salt
1 grated carrot 1/2 t pepper

Chop all and simmer two hours or longer.

Banana Nut Bread

Cream together:
1/2 c shortening 1 c sugar
Add 2 eggs and 3 mashed bananas
Stir (DO NOT BEAT)

Sift 2 c flour, a dash of salt, 1 t baking soda. Add to mixture with 3/4 c chopped
walnuts. Turn into greased pan. Bake at 375 for one hour.

Pumpkin Bread

1/4 t ginger 4 c flour
3 c sugar (or a little less) 2 t baking soda
1 1/2 t salt 1 t baking powder
1 t cinnamon 1 t nutmeg
1/2 t allspice 1/2 t cloves
Sift together, add
1 c vegetable oil 1 can (1 lb) pumpkin
2/3 c cold water
Blend well with beater.
Add 4 eggs, one at a time, beating well between each.
Fold in 1 c chopped pecans or walnuts.

Pour batter into greased, floured loaf pan. Bake 1 hour at 350. Cool on a wire
rack. Wrap in plastic or foil immediately after cooling.

Makes 2 9x5" pans or 3 8.5x4.5x2.5 pans.

Cinnamon Twist Bread

1 c milk 6 c sifted all purpose flour
1/4 c shortening 2 eggs, slightly beaten
1/2 c sugar 1/2 c sugar
2 t salt 1 T cinnamon
2 packages active dry yeast 1 T soft butter
1/2 c warm water 2/3 c raisins

Scald milk, stir in shortening, 1/2 c sugar and salt. Cool to lukewarm. Sprinkle
yeast on warm water in large bowl. Stir to dissolve. Stir in 3 c flour, eggs and
milk mixture. Beat with electric mixer two minutes at medium speed. Or beat
by hand until batter sheets off spoon. Mix in enough flour with hands, a little at
a time, to make soft dough that cleans the sides of the bowl. Turn out on a
lightly floured board; knead until smooth (about ten minutes). Place on a lightly
greased bowl; turn dough over to grease top. Cover and let rise in a warm place
until doubled (about 1 1/2 hours). Punch down; cover and let rise again until
almost doubled (about 30 minutes). Turn onto board; divide in half. Round up
(cinnamon twist bread, continued)

each half to make a ball. Cover, let rest for ten minutes. Roll each half into a
12" x 7" rectangle. Combine 1/2 c sugar and cinnamon; save out 1 T for topping.
Sprinkle dough rectangles evenly with sugar-cinnamon mix (3.5 T for each).
Sprinkle 1 t cold water and 1/3 c raisins on each rectangle. Spread smooth with
a spatula. Roll as for jelly roll, starting at narrow end. Seal long edge; tuck
under ends. Place sealed edge down in 2 greased 9x5x3" pans. Cover and let
rise until almost doubled (45-60 minutes). Brush tops of loaves with soft butter
and sprinkle with extra cinnamon-sugar mixture. Bake 35-40 minutes at 375.
Cover tops of loaves with aluminum foil for the last 15 minutes of baking, if
necessary to prevent excessive browning. Remove from pans and cool on wire
racks.

Pepper Steak
1 1/2 lbs round steak, cut 1/2" thick 1/4 cup oil
1 8 oz can tomatoes 1 sm clove garlic, minced
2 lg green peppers, cut in strips 1 T beef flavored gravy base
1 1/2 t worcestershire sauce 1/4 c flour
1/8 t pepper 1 3/4 c water
1/2 c chopped onion hot cooked rice

Cut steak in strips. Combine flour, salt and pepper; coat meat strips. IN large
skillet cook meat in hot oil until browned. Drain tomatoes reserving liquid.
Add tomato liquid, water, onion, garlic and gravy base to meat. (Also add
tomatoes and use a bouillon cube instead of gravy base). Cover and simmer for
about 1 1/2 hours, until meat is tender. Uncover, stir in Worcestershire sauce, add
green pepper and cover, simmer for five minutes. If necessary, thicken gravy
with flour (or cornstarch) and water. Add tomatoes, cook for five minutes.
Serve over hot rice. Serves 6.

Sweet and Sour Chicken
1 8 oz bottle Russian dressing 1 jar (10 oz) apricot preserves
1 envelope (1 3/8 oz) onion soup mix 2 chickens, cut up and skinned
1 large can chunk pineapple, drained.

Combine all ingredients and pour over chicken which has been placed in a large
shallow baking dish, skinned side up. Bake uncovered 1 1/2 hours at 350. Baste
occasionally. Cover with foil before it crisps or burns. (check after 3/4 hours)

Note: if using breasts cut into small chunks, then cook 1/2 hour to 45 minutes.

Tuna Tetrazzini
1/2 c chopped onion 1 T butter or oil
1 can undiluted cream of mushroom soup 2 T lemon juice
1 (6 oz) can evaporated milk (or 2/3 c light cream)
1/3 c grated parmesan cheese
1 (6.5 or 9.5 oz) can tuna, drained
1 (3 oz) can sliced mushrooms, drained
6 oz noodles, cooked and drained
1/2 c chopped ripe olives 2 T chopped parsley

Saute onions in oil until tender. Add soup, milk and cheese and stir until
blended and thoroughly heated. Break tuna in chunks and add to creamed
mixture. Stir in remaining ingredients. Pour into greased 2 qt casserole dish.
Sprinkle with additional parmesan cheese and paprika. Bake at 375 for 20-25
minutes. Top with ripe olives. Makes 6 servings.

Beef Bourguignonne

3 lbs beef chuck (round) cut in 2" cubes
1/2 c flour 1/2 c diced onions
2 t salt 1 clove garlic, minced
1/4 t pepper 2 c dry red wine
3 T olive oil 1 c beef bouillon
6 T butter 2 t minced parsley
1 bay leaf 1/2 t thyme
12 small white onions 1 t sugar
1/2 lb fresh mushrooms.

Roll meat in flour, salt and pepper and brown in 3 t butter. Put in casserole dish.
Put wine into meat skillet, add onions, bouillon, bay leaf, garlic, thyme, parsley,
sugar. Pour over meat and cook in oven 3-4 hours. Brown onions, and add in
the last 1/2 hour. Cut mushrooms and sauté in butter. Thicken gravy with flour
(or cornstarch) and water. May have to add more liquid while cooking. Serve
over rice or noodles. Serves 6-8

Beef Oven Roast

4 lb roast (bottom of round). Take out of refrigerator and let warm to room
temperature 3 or four hours or more.

Heat oven to 500. Salt, pepper and flour fat side of meat and place in pan, fat
side up, uncovered. Cook 5 minutes per pound of beef. Shut off oven and DO
NOT open for 3 or 4 hours. If meat is a flat piece you should do 4 minutes per
pound.

Lasagna

6-8 sweet Italian sausages 8 oz grated mozzarella
16 oz small curd cottage cheese 2 c spaghetti sauce
grated parmesan lasagna noodles

Cook sausage whole in fry pan with a little water. When partially done, drain
and split each lengthwise. Fry until done. Put a small amount of sauce in the
bottom of an oblong baking pan. Cover with lasagna. Dab surface with cottage
cheese. Sprinkle with mozzarella and parmesan; scatter bite size pieces of
sausage over all (use 1/3 total amount of these ingredients on each layer).
Sprinkle sauce overall. Repeat for three layers.

Bake, covered, 40-60 minutes at 375 (until bubbly).

Spinach Casserole

2 packages chopped spinach - cook and drain
8 oz cream cheese
1/2 stick margarine

Add cream cheese and margarine while spinach still hot. Add salt and pepper;
sprinkle stuffing mix on top.

Apple-Sweet potato casserole

Peel 2 lbs sweet potatoes and slice into rounds. Cook in boiling water until
almost tender. Put 1 layer in baking dish. Add sliced apples. Mix 3/4 c brown
sugar, 1/4 c melted butter, 1/4 t ginger, 1/4 t nutmeg. Put half of this over potatoes.
Repeat layers. Bake covered at 325 for 30-40 minutes. Uncover and baste with
juices. Sprinkle coconut over and bake 15 minutes more. Add a little vanilla
(optional).

Chicken Soup
Nili's Grandmom

1 medium chicken in boiling water, covered
pour out the water, clean the chicken under running water
put back in the pot and add chopped onion

Here are the two recipes, with associated links. I followed the
cupcake recipe as is. For the frosting recipe I did a one tablespoon
milk and then one tablespoon beer, until reaching a total of eight
tablespoons (could have probably used less, since it was a little
runny, but I would still use one to one). The beer was Southern Tier
Choklat Stout (it is a sweeter chocolate stout, compared to a bitter
chocolate stout: http://www.sevenpack.net/?p=3055), which I reduced.
I poured roughly half to 3/4 of a cup (wasn't really paying attention)
into a sauce pan, then let it sit on low for the whole time I made the
maple bacon cupcake base. At the end I pretty much had maybe six
tablespoons of Choklat Stout for the frosting. I did make the
frosting without reducing the beer (straight from the bottle) in the
same proportions, but it was really sweet. Kind of thinking about it,
maybe a more bitter chocolate stout would work better... hmmm. So
there you go, hope Gideon enjoys!

MAPLE BACON CUPCAKES:
http://baconshow.blogspot.com/2008/02/1010-maple-bacon-cupcakes.html

4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the
drippings and place in the fridge to solidify. Mince 1/4 a cup of the
bacon. The chef should eat whatever is left to assure that the bacon
is tasty. Beat the crud out of the butter and solidified bacon fat
'till light and creamy. Add the brown sugar and maple syrup and beat
well until combined. Add the egg and beat until incorporated. Sift the
flour, salt, baking soda and powder together. Add some of the flour
and mix, then some of the milk, then continue to alternate the dry and
wet ingredients, ending with the dry. Mix until just combined. Fold in
the bacon. Taste and add more maple syrup, flour, or milk if needed
for desired taste. Keep in mind the maple frosting is very sweet, and
to add in very small increments for alterations as maple syrup in
large amounts can break a cake batter. Scoop into cupcake papers and
bake at 350 F for 18-22 minutes or until a toothpick comes out clean.
Be sure to rotate the pan after the first 15 minutes for even baking.

Best Chocolate Frosting:
http://www.foodnetwork.com/recipes/best-chocolate-frosting-recipe/index.html

Ingredients

* 3 ounces unsweetened chocolate
* 3 tablespoons butter
* 3 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 3 to 8 tablespoons milk

Directions

In a double boiler over hot water melt chocolate with the butter.
Remove from heat and allow to cool for 5 minutes. In an electric mixer
add chocolate mixture and confectioners' sugar. Beat until mixture
resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a
time until a spreadable consistency is reached. Beat until fluffy --
adding more milk if necessary.

http://www.seriouseats.com/2009/10/bacon-fest-chicago-illinois.html

Unsorted

2012-12-24T04:51:58Z

Omer:

[Two ingredient recipes http://www.buzzfeed.com/peggy/34-insanely-simple-two-ingredient-recipes?s=mobile]

Gnocchi
Grammie

Beat together 1 egg and 1 lb ricotta cheese. Add basil, oregano, garlic powder
and enough flour to make a stiff dough. Roll into thin ropes and cut and mark
with fork. Boil until they rise to the top.

Rice Salad

2 c minute rice 2 c bouillon (chicken or beef)
2 T butter 1 10 ox package green peas, defrosted
1 c chopped celery 1 c button mushrooms
1 c chopped green peppers 1/2 c scallions
2 T parsley 1/4 c slivered raw carrot
1/2 c sliced ripe olives
Add rice to bouillon and butter when it comes to a boil. Cover for five minutes.
Stir and set aside to cool. Combine remaining ingredients and cover with damp
paper towel and refrigerate.

Dressing:
1 c mayonnaise 3 T dry sherry wine
1 c sour cream 1 T Worcester sauce
1/4 t each of basil and thyme salt and pepper
Mix together and gently mix into rice. Chill before serving.

Cheese Filling for Manicotti
1 lb ricotta cheese 3 T grated parmesan
1/4 lb Mozzarella, grated 2 t sugar
1 T chopped parsley 1 egg, lightly beaten
salt and pepper to taste

Put small amount of tomato sauce in baking dish. Arrange filled manicotti
shells in dish and cover with more sauce. Cover dish tightly with foil. Bake 10-
15 minutes at 400.

Pasta (for manicotti)
3 eggs 1 c flour (little less)
2 t butter pinch of salt
1 c water

Fry in square pan for manicotti, rectangular for lasagna.

Potato Pancakes
Serves 6-8

6 lg potatoes 1 small onion, grated (2.5 t)
2 eggs, beaten 2 T melted butter
1 1/4 t baking powder 1 1/2 t salt
2/3 c flour

Pare and grate potatoes (2.5-3 c); drain. Combine eggs, baking powder, salt,
flour, onion, melted butter; mix well. Add potatoes and mix thoroughly. Let
stand 10 minutes, stirring occasionally. Cook on skillet until brown.

Granola

2 lbs 10 oz old fashioned oatmeal
2 c chopped peanuts, cashews and almonds
2 c shredded coconut
2 c brown sugar
2 c wheat germ
then add 3 T vanilla 1 T salt
2 c oil 1 c water
then add 2 c whole wheat flour.

Spread in shallow pan and bake at 250 2.5 hours, stirring occasionally.

Add 2 c shopped dates and 1 c raisins if desired.

Apple Pancakes

1 1/2 c flour, sifted 1 t salt
3 T sugar 1 3/4 t baking powder
1 or 2 eggs 3 T melted butter
1 c milk 1/2 to 1 c chopped apples.

Sift dry ingredients together. Combine yolks, milk, and butter, stir briefly into
dry ingredients (ignore bumps). Whip whites until stiff and fold into batter.
Fold in apples.

For less fluffy cakes, reduce the baking powder measurements.

To store - cover tightly and place at once in refrigerator. The batter will keep
for several days.

30 minute chili

1 lb hamburger 1 c chopped onion
1 lb 12 oz canned tomatoes 8 oz can of tomato sauce
2 15 1/2 oz cans kidney beans 1 t salt
1/4 t pepper 2 T chili powder
2 t sugar if desired

Brown hamburger with onion; stir in tomatoes, tomato sauce, beans and
seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 30-40
minutes to blend flavors.

Corn Casserole
(serves 8)

1/2 c melted margarine 1 16 oz can whole kernel corn, drained
1 16 oz can cream style corn 1 cup light sour cream
1 box jiffy corn muffin mix 1 egg
1 1/2 c shredded sharp cheddar cheese.

Mix all but cheese and pour into a greased pan. Top with cheese. Bake at 350
for 40 minutes.

Zucchini bread
(two loaves)

2 c sugar 3 eggs
1 c oil 3 c grated zucchini
3 c flour 3 t cinnamon
1 t baking soda 1 t baking powder
1 t salt 1 t vanilla
1/2 - 3/4 c nuts

Beat eggs, add sugar, mix. Add oil, beat well. Add zucchini, mix. Combine
dry ingredients and add. Then add nuts and vanilla. Bake 70 minutes at 350.

Pretzels

Mix together 1 package dry yeast and 3/4 c warm water.

Add 1 T sugar and 2 c flour.

Mix and knead into a smooth ball. Shape. Place on greased sheet. Spray with
butter and sprinkle with salt. Bake 10 minutes at 425.

Irish Soda Bread
4 c flour 1 c sugar
2 to 3 t caraway seeds 4 t baking powder
1 t salt 4 T margarine
2 c milk (if buttermilk, add 2 t baking soda) 1 egg.
1 c raisins + 1 c currants put in hot water to plump.

Mix flour, sugar, caraway seeds, salt and baking powder. Cut in margarine.
Add the milk and egg. Put sticky dough in greased pans. Slash crosses in them
before baking. Bake 40-45 minutes at 350.

Can also use 2 t baking powder and 2 t baking soda.

Tex Mex Dip
Cut in 1/3 for 3 people
3 avocados (softened) 1 pkg taco seasoning
2 T lemon juice 2 10 1/2 ox cans bean dip
1/2 t salt 1 c chopped green onion
1/4 t pepper 2-3 tomatoes
1 sour cream 2 3 1/2 oz cans olives
1/2 c mayonnaise 8 oz cheddar cheese

Peel avocados, and mash with lemon juice, salt and pepper. Combine sour
cream, mayonnaise and taco mix. Coarsely chop tomatoes and olives. Grate the
cheese. To assemble: spread bean dip on large serving platter. Top with
avocados; layer with sour cream mixture. Sprinkle with shredded lettuce,
onions, tomatoes and olives. Cover with shredded cheese. Serve with tortilla
chips.

Summer Squash Casserole

2 lbs squash (yellow or zucchini), sliced (6 c) 1/4 c chopped onions
1 can cream of chicken or mushroom soup 1 c sour cream
1 c shredded carrot
1 or 1 1/2 c herb seasoned stuffing mix (can use crushed buttered crackers)
butter to moisten.

Cook squash and onion in boiling, salted water for about 5 minutes (or steam
with carrots until tender). Combine soup and sour cream; add carrots, fold in
drained squash and onion. Combine stuffing mix and butter. Put veggie
mixture in a pan with stuffing on top. Bake 350 25-30 minutes or until heated.

Cornmeal pancakes

1 c boiling water 2 eggs
3/4 c yellow cornmeal 1 c enriched flour
1 c sour milk or buttermilk 3 t baking powder
1 t salt 1/4 t baking soda
1/4 c oil

Pour boiling water over cornmeal, stirring until thick. Add milk and beat in
eggs one at a time. Mix flour, baking powder, salt and baking soda. Add
cornmeal mixture, stirring quickly. Lightly stir in oil. Bake on hot, ungreased
griddle. Turn when bubbles are formed.

Corn Chowder

Saute 3-4 chopped onions in butter until yellow
Add 3-4 cubed potatoes.
Add hot water to onion and potato mix just to cover. Boil for about 8 minutes or
until soft add bay leaves and oregano and salt. Add two cans cream style corn.
Bring to simmer while stirring. Add 1 can condensed milk; bring to a boil.

Minestrone Soup

4 c tomato juice 4 c water
5 cubes beef bouillon 4 T minced onions
1 t garlic salt 1/4 t Italian seasoning
chopped celery 1 can green beans
1/2 head cabbage 4 sliced zucchini
1/4 head cauliflower 1/4 green pepper
1 can (28 oz) stewed tomatoes 1 t salt
1 grated carrot 1/2 t pepper

Chop all and simmer two hours or longer.

Banana Nut Bread

Cream together:
1/2 c shortening 1 c sugar
Add 2 eggs and 3 mashed bananas
Stir (DO NOT BEAT)

Sift 2 c flour, a dash of salt, 1 t baking soda. Add to mixture with 3/4 c chopped
walnuts. Turn into greased pan. Bake at 375 for one hour.

Pumpkin Bread

1/4 t ginger 4 c flour
3 c sugar (or a little less) 2 t baking soda
1 1/2 t salt 1 t baking powder
1 t cinnamon 1 t nutmeg
1/2 t allspice 1/2 t cloves
Sift together, add
1 c vegetable oil 1 can (1 lb) pumpkin
2/3 c cold water
Blend well with beater.
Add 4 eggs, one at a time, beating well between each.
Fold in 1 c chopped pecans or walnuts.

Pour batter into greased, floured loaf pan. Bake 1 hour at 350. Cool on a wire
rack. Wrap in plastic or foil immediately after cooling.

Makes 2 9x5" pans or 3 8.5x4.5x2.5 pans.

Cinnamon Twist Bread

1 c milk 6 c sifted all purpose flour
1/4 c shortening 2 eggs, slightly beaten
1/2 c sugar 1/2 c sugar
2 t salt 1 T cinnamon
2 packages active dry yeast 1 T soft butter
1/2 c warm water 2/3 c raisins

Scald milk, stir in shortening, 1/2 c sugar and salt. Cool to lukewarm. Sprinkle
yeast on warm water in large bowl. Stir to dissolve. Stir in 3 c flour, eggs and
milk mixture. Beat with electric mixer two minutes at medium speed. Or beat
by hand until batter sheets off spoon. Mix in enough flour with hands, a little at
a time, to make soft dough that cleans the sides of the bowl. Turn out on a
lightly floured board; knead until smooth (about ten minutes). Place on a lightly
greased bowl; turn dough over to grease top. Cover and let rise in a warm place
until doubled (about 1 1/2 hours). Punch down; cover and let rise again until
almost doubled (about 30 minutes). Turn onto board; divide in half. Round up
(cinnamon twist bread, continued)

each half to make a ball. Cover, let rest for ten minutes. Roll each half into a
12" x 7" rectangle. Combine 1/2 c sugar and cinnamon; save out 1 T for topping.
Sprinkle dough rectangles evenly with sugar-cinnamon mix (3.5 T for each).
Sprinkle 1 t cold water and 1/3 c raisins on each rectangle. Spread smooth with
a spatula. Roll as for jelly roll, starting at narrow end. Seal long edge; tuck
under ends. Place sealed edge down in 2 greased 9x5x3" pans. Cover and let
rise until almost doubled (45-60 minutes). Brush tops of loaves with soft butter
and sprinkle with extra cinnamon-sugar mixture. Bake 35-40 minutes at 375.
Cover tops of loaves with aluminum foil for the last 15 minutes of baking, if
necessary to prevent excessive browning. Remove from pans and cool on wire
racks.

Pepper Steak
1 1/2 lbs round steak, cut 1/2" thick 1/4 cup oil
1 8 oz can tomatoes 1 sm clove garlic, minced
2 lg green peppers, cut in strips 1 T beef flavored gravy base
1 1/2 t worcestershire sauce 1/4 c flour
1/8 t pepper 1 3/4 c water
1/2 c chopped onion hot cooked rice

Cut steak in strips. Combine flour, salt and pepper; coat meat strips. IN large
skillet cook meat in hot oil until browned. Drain tomatoes reserving liquid.
Add tomato liquid, water, onion, garlic and gravy base to meat. (Also add
tomatoes and use a bouillon cube instead of gravy base). Cover and simmer for
about 1 1/2 hours, until meat is tender. Uncover, stir in Worcestershire sauce, add
green pepper and cover, simmer for five minutes. If necessary, thicken gravy
with flour (or cornstarch) and water. Add tomatoes, cook for five minutes.
Serve over hot rice. Serves 6.

Sweet and Sour Chicken
1 8 oz bottle Russian dressing 1 jar (10 oz) apricot preserves
1 envelope (1 3/8 oz) onion soup mix 2 chickens, cut up and skinned
1 large can chunk pineapple, drained.

Combine all ingredients and pour over chicken which has been placed in a large
shallow baking dish, skinned side up. Bake uncovered 1 1/2 hours at 350. Baste
occasionally. Cover with foil before it crisps or burns. (check after 3/4 hours)

Note: if using breasts cut into small chunks, then cook 1/2 hour to 45 minutes.

Tuna Tetrazzini
1/2 c chopped onion 1 T butter or oil
1 can undiluted cream of mushroom soup 2 T lemon juice
1 (6 oz) can evaporated milk (or 2/3 c light cream)
1/3 c grated parmesan cheese
1 (6.5 or 9.5 oz) can tuna, drained
1 (3 oz) can sliced mushrooms, drained
6 oz noodles, cooked and drained
1/2 c chopped ripe olives 2 T chopped parsley

Saute onions in oil until tender. Add soup, milk and cheese and stir until
blended and thoroughly heated. Break tuna in chunks and add to creamed
mixture. Stir in remaining ingredients. Pour into greased 2 qt casserole dish.
Sprinkle with additional parmesan cheese and paprika. Bake at 375 for 20-25
minutes. Top with ripe olives. Makes 6 servings.

Beef Bourguignonne

3 lbs beef chuck (round) cut in 2" cubes
1/2 c flour 1/2 c diced onions
2 t salt 1 clove garlic, minced
1/4 t pepper 2 c dry red wine
3 T olive oil 1 c beef bouillon
6 T butter 2 t minced parsley
1 bay leaf 1/2 t thyme
12 small white onions 1 t sugar
1/2 lb fresh mushrooms.

Roll meat in flour, salt and pepper and brown in 3 t butter. Put in casserole dish.
Put wine into meat skillet, add onions, bouillon, bay leaf, garlic, thyme, parsley,
sugar. Pour over meat and cook in oven 3-4 hours. Brown onions, and add in
the last 1/2 hour. Cut mushrooms and sauté in butter. Thicken gravy with flour
(or cornstarch) and water. May have to add more liquid while cooking. Serve
over rice or noodles. Serves 6-8

Beef Oven Roast

4 lb roast (bottom of round). Take out of refrigerator and let warm to room
temperature 3 or four hours or more.

Heat oven to 500. Salt, pepper and flour fat side of meat and place in pan, fat
side up, uncovered. Cook 5 minutes per pound of beef. Shut off oven and DO
NOT open for 3 or 4 hours. If meat is a flat piece you should do 4 minutes per
pound.

Lasagna

6-8 sweet Italian sausages 8 oz grated mozzarella
16 oz small curd cottage cheese 2 c spaghetti sauce
grated parmesan lasagna noodles

Cook sausage whole in fry pan with a little water. When partially done, drain
and split each lengthwise. Fry until done. Put a small amount of sauce in the
bottom of an oblong baking pan. Cover with lasagna. Dab surface with cottage
cheese. Sprinkle with mozzarella and parmesan; scatter bite size pieces of
sausage over all (use 1/3 total amount of these ingredients on each layer).
Sprinkle sauce overall. Repeat for three layers.

Bake, covered, 40-60 minutes at 375 (until bubbly).

Spinach Casserole

2 packages chopped spinach - cook and drain
8 oz cream cheese
1/2 stick margarine

Add cream cheese and margarine while spinach still hot. Add salt and pepper;
sprinkle stuffing mix on top.

Apple-Sweet potato casserole

Peel 2 lbs sweet potatoes and slice into rounds. Cook in boiling water until
almost tender. Put 1 layer in baking dish. Add sliced apples. Mix 3/4 c brown
sugar, 1/4 c melted butter, 1/4 t ginger, 1/4 t nutmeg. Put half of this over potatoes.
Repeat layers. Bake covered at 325 for 30-40 minutes. Uncover and baste with
juices. Sprinkle coconut over and bake 15 minutes more. Add a little vanilla
(optional).

Chicken Soup
Nili's Grandmom

1 medium chicken in boiling water, covered
pour out the water, clean the chicken under running water
put back in the pot and add chopped onion

Here are the two recipes, with associated links. I followed the
cupcake recipe as is. For the frosting recipe I did a one tablespoon
milk and then one tablespoon beer, until reaching a total of eight
tablespoons (could have probably used less, since it was a little
runny, but I would still use one to one). The beer was Southern Tier
Choklat Stout (it is a sweeter chocolate stout, compared to a bitter
chocolate stout: http://www.sevenpack.net/?p=3055), which I reduced.
I poured roughly half to 3/4 of a cup (wasn't really paying attention)
into a sauce pan, then let it sit on low for the whole time I made the
maple bacon cupcake base. At the end I pretty much had maybe six
tablespoons of Choklat Stout for the frosting. I did make the
frosting without reducing the beer (straight from the bottle) in the
same proportions, but it was really sweet. Kind of thinking about it,
maybe a more bitter chocolate stout would work better... hmmm. So
there you go, hope Gideon enjoys!

MAPLE BACON CUPCAKES:
http://baconshow.blogspot.com/2008/02/1010-maple-bacon-cupcakes.html

4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the
drippings and place in the fridge to solidify. Mince 1/4 a cup of the
bacon. The chef should eat whatever is left to assure that the bacon
is tasty. Beat the crud out of the butter and solidified bacon fat
'till light and creamy. Add the brown sugar and maple syrup and beat
well until combined. Add the egg and beat until incorporated. Sift the
flour, salt, baking soda and powder together. Add some of the flour
and mix, then some of the milk, then continue to alternate the dry and
wet ingredients, ending with the dry. Mix until just combined. Fold in
the bacon. Taste and add more maple syrup, flour, or milk if needed
for desired taste. Keep in mind the maple frosting is very sweet, and
to add in very small increments for alterations as maple syrup in
large amounts can break a cake batter. Scoop into cupcake papers and
bake at 350 F for 18-22 minutes or until a toothpick comes out clean.
Be sure to rotate the pan after the first 15 minutes for even baking.

Best Chocolate Frosting:
http://www.foodnetwork.com/recipes/best-chocolate-frosting-recipe/index.html

Ingredients

* 3 ounces unsweetened chocolate
* 3 tablespoons butter
* 3 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 3 to 8 tablespoons milk

Directions

In a double boiler over hot water melt chocolate with the butter.
Remove from heat and allow to cool for 5 minutes. In an electric mixer
add chocolate mixture and confectioners' sugar. Beat until mixture
resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a
time until a spreadable consistency is reached. Beat until fluffy --
adding more milk if necessary.

http://www.seriouseats.com/2009/10/bacon-fest-chicago-illinois.html

Shakshuka

2012-12-03T05:29:11Z

Omer:

2 tablespoons olive oil

2 tablespoons pilpelchuma or harissa

2 teaspoons tomato paste

2 large red peppers, cut into quarter-inch dice (2 cups in total)

4 cloves garlic, finely chopped

1 teaspoon ground cumin

5 large, very ripe tomatoes, chopped (5 cups in total); canned are also fine

4 large free-range eggs, plus 4 egg yolks

1/2 cup labneh or thick yogurt

salt

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring.

Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.

Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

Shakshuka

2012-12-03T05:28:39Z

Omer:

2 tablespoons olive oil
2 tablespoons pilpelchuma or harissa
2 teaspoons tomato paste
2 large red peppers, cut into quarter-inch dice (2 cups in total)
4 cloves garlic, finely chopped
1 teaspoon ground cumin
5 large, very ripe tomatoes, chopped (5 cups in total); canned are also fine
4 large free-range eggs, plus 4 egg yolks
1/2 cup labneh or thick yogurt
salt
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and eggplants in spring.

Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.

Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

Appetizers

2012-12-03T05:28:18Z

Omer:

[http://www.elise.com/recipes/archives/001438toasted_pumpkin_seeds.php Toasted Pumpkin Seeds]

[http://www.elise.com/recipes/archives/002094papaya_prosciutto_and_lime.php Papaya Prosciutto and Lime]

[http://www.elise.com/recipes/archives/004290baby_bok_choy_with_sherry_and_prosciutto.php Baby Bok Choy with Sherry and Prosciutto]

[http://www.elise.com/recipes/archives/004348buttermilk_biscuits_with_goat_cheese_and_chives.php Buttermilk Biscuits with Goat Cheese and Chives]

[http://www.elise.com/recipes/archives/000146perfect_popcorn.php Perfect Popcorn]

[[Mario's Ceviche]]

[http://www.elise.com/recipes/archives/007344collard_greens_with_bacon.php Collard Greens with Bacon]

[[Tuna on Toast]]

[[Shakshuka]]

Poultry

2012-10-08T02:37:03Z

Omer:

Pasta, Potatoes and Rice

2012-08-27T23:24:40Z

Omer:

[http://foodgeeks.com/recipes/recipe/5284,green_apple_risotto.phtml Green Apple Risotto]

[[Risotto with Shitake Mushrooms]]

[http://www.deliaonline.com/cookeryschool/howto/how_0000000064.asp How to Steam Potatoes]

[http://www.wegmans.com/kitchen/howto/gnocchi.asp Potato Gnocchi]

[http://www.e-rcps.com/pasta/rcp/gnocchi/gn_potato.shtml Potato Gnocchi (no eggs)]

[http://www.elise.com/recipes/archives/001825rice_pilaf.php Rice Pilaf]

[[Pasta with Roasted Pepper Tomato Sauce]]

[[Basic Pasta Dough]]

[[One Dollar Ravioli]]

[http://www.cooks.com/rec/view/0,198,132188-240193,00.html Mac and Cheese]

[http://www.elise.com/recipes/archives/007216spinach_and_orzo_salad.php Spinach and Orzo Salad]

[[Inside-out Ravioli]]

[http://www.finecooking.com/articles/how-to/spanish-tortilla.aspx Spanish Tortilla]

[http://foodoishii.blogspot.com/2008/06/omusoba-recipe.html Omusoba]

[http://www.seriouseats.com/recipes/2011/02/squash-and-mushroom-hominy-recipe.html Squash and Mushroom Hominy]

[http://www.foodnetwork.com/recipes/alton-brown/paella-recipe/index.html Paella]

Cookies and Bars

2011-06-14T23:37:58Z

Omer:

[[Thumbprint Cookies]]

[[Grandma's Sugar Cookies]]

[[Oatmeal-Nut-Chocolate Chip Cookies]]

[[Kifli Cookies]]

[[Turtles]]

[[Miniature Pecan Tarts]]

[[Nut Balls]]

[[Spritz Cookies]]

[[Lemon Snowballs]]

[[Beacon Hill Chocolate Meringue Cookies]]

[[Choco-Nut Dainties]]

[[Cinnamon Buns]]

[http://www.elise.com/recipes/archives/002162apple_turnovers.php Apple Turnovers]

[http://www.grouprecipes.com/29355/alfajores.html Alfajores]

[http://www.latimes.com/features/la-fo-breakfastrec20b-2008aug20,0,757783.story Maple Bacon Biscuits]

Pasta, Potatoes and Rice

2011-02-13T03:15:43Z

Omer:

Sauces

2011-02-09T03:36:11Z

Omer:

[http://www.cooks.com/rec/view/0,1649,151186-252197,00.html Taco Seasoning]

[http://kidshealth.org/parent/recipes/recipes_family/orange_ginger_sauce.html Orange Ginger Sauce]

[http://www.recipehound.com/Recipes/0860.html Lemon Ginger Sauce]

[[Lemon Cucumber Sauce]]

[[Tomato Pasta Sauce]]

[http://www.elise.com/recipes/archives/001329fresh_basil_pesto.php Fresh Basil Pesto]

[http://www.elise.com/recipes/archives/004070spicy_cranberry_sauce_with_pinot_noir.php Spicy Cranberry Sauce with Pinot Noir]

[http://www.nanhamilton.com/workshop/recipes/veggie/porcini_sauce.html Porcini Mushroom Sauce]

[http://www.parenthacks.com/2006/11/20_minute_dinne.html 20 Minute Stir Fry]

[http://www.curryfrenzy.com/curry/recipes/Curry-Powder.html Curry Powder]

[http://www.gourmetsleuth.com/recipe_hollandaise.htm Hollandaise]

[http://www.elise.com/recipes/archives/007282hanks_barbecue_sauce.php Hank's Barbecue Sauce]

[http://www.wikihow.com/Thicken-Sauce How to Thicken Sauces]

[[Bacon Parmesan Cream Sauce]]

[[Herbal Dressing]]

[http://www.marthastewart.com/recipe/slow-cooker-bacon-jam Bacon Jam]

Cookies and Bars

2010-12-22T20:21:53Z

Omer:

Help:Contents

2010-11-27T20:58:43Z

Omer:

Recipes:Community Portal

2010-11-27T20:58:15Z

Omer:

Bonnie's Stuffing

2010-11-27T20:51:33Z

Omer:

1 loaf bread ground

dice celery + onion and sauté

canned mushrooms chopped

mix in salt pepper garlic powder

moisten with chicken broth

wrap in foil and flip every 10 minutes for 45 minutes/hour

Breads

2010-11-27T20:50:26Z

Omer:

[http://www.elise.com/recipes/archives/000842pumpkin_bread.php Pumpkin Bread]

[[Baked Pineapple Stuffing]]

[http://www.bentoyum.com/?p=16 Corn Bread]

[[Scones]]

[[Bonnie's Stuffing]]

Pasta, Potatoes and Rice

2010-09-02T19:35:44Z

Omer:

Elsässer Speckgugelhopf (Bacon Bundt Cake)

2010-08-30T03:12:29Z

Omer:

Here's the translated recipe for the bacon cake that Nick had at work.

BTW, a gugelhopf is a "very traditional Swiss cake style" according to one of Nick's co-workers... it's a Bundt cake.

Our baking was postponed for stomach flu but we're on track to have warm bacon cake for dinner Tuesday. I'll let you know the results then. En guete!

Elsässer Speckgugelhopf

1 sachet dried yeast

500 g (4.5 cups) half-white flour

1.5 tsp salt

50 g (3.5 Tbsp) butter

5.3 dl (2.25 cups) milk

1 egg

150g (0.33 lbs) diced bacon (1/4 inch cubes)

Makes a 2.5L / 10.5 cup Bundt form.

Grease and flour the form.
Mix yeast, flour and salt in a large bowl.
Melt butter, add milk, whisk in egg.
Combine with the flour mixture and mix to a semi-liquid dough.
Add bacon cubes.
Using the dough hook of an electric mixer or a spoon beat the dough vigorously until it bubbles.
Place the dough into the bundt form and cover. Leave to rise in a warm place for about 1 hour.
Preheat oven to 200 (392F) degrees.
Place on the middle rack of the oven and bake for 40-45 minutes.
Let cool. (May also be served warm.)

Elsässer Speckgugelhopf (Bacon Bundt Cake)

2010-08-30T03:12:08Z

Omer:

Here's the translated recipe for the bacon cake that Nick had at work.
BTW, a gugelhopf is a "very traditional Swiss cake style" according to one of Nick's co-workers... it's a Bundt cake.

Our baking was postponed for stomach flu but we're on track to have warm bacon cake for dinner Tuesday. I'll let you know the results then. En guete!

Elsässer Speckgugelhopf

1 sachet dried yeast
500 g (4.5 cups) half-white flour
1.5 tsp salt
50 g (3.5 Tbsp) butter
5.3 dl (2.25 cups) milk
1 egg
150g (0.33 lbs) diced bacon (1/4 inch cubes)

Makes a 2.5L / 10.5 cup Bundt form.

Grease and flour the form.
Mix yeast, flour and salt in a large bowl.
Melt butter, add milk, whisk in egg.
Combine with the flour mixture and mix to a semi-liquid dough.
Add bacon cubes.
Using the dough hook of an electric mixer or a spoon beat the dough vigorously until it bubbles.
Place the dough into the bundt form and cover. Leave to rise in a warm place for about 1 hour.
Preheat oven to 200 (392F) degrees.
Place on the middle rack of the oven and bake for 40-45 minutes.
Let cool. (May also be served warm.)

Cakes and Pies

2010-08-30T03:11:44Z

Omer:

[http://www.wikihow.com/Make-Pumpkin-Pie-Straight-from-the-Pumpkin Fresh Pumpkin Pie]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32305,00.html?rsrc=search Pocket Pies]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9747,00.html?rsrc=search No Pan Pear Pie]

[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13406,00.html Jelly Doughnuts]

[[Lemon Cake]]

[[Blueberry Cobbler]]

[[Dottie's Brownies]]

[[Swedish Apple Pie]]

[[Fran's Apple Crisp]]

[[Cranberry Coffee Cake]]

[[Lil's Spumoni Cake]]

[[Panocha Bars]]

[[Pecan Pie]]

[[Chocolate Pan Cake]]

[[Cream Cheese Pie]]

[[Mississippi Mud Pie]]

[[Cheese Cake]]

[[Blueberry Pie]]

[[Chocolate Souffle]]

[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26271,00.html Lemon Meringue Pie]

[[Black Bottom Pecan Pie]]

[http://www.foodnetwork.com/recipes/emeril-lagasse/jelly-filled-donuts-recipe/index.html Souvganiot Jelly Donuts]

[http://joepastry.com/index.php?cat=161 Raised Doughnuts]

[[Elsässer Speckgugelhopf (Bacon Bundt Cake)]]

Creams and Puddings

2010-07-30T03:12:29Z

Omer:

[http://www.boston.com/ae/food/articles/2006/01/18/guinness_ice_cream/?p1=MEWell_Pos1 Guinness Ice Cream]

[http://www.ehow.com/how_7004_make-vanilla-ice.html Vanilla Ice Cream]

[http://www.elise.com/recipes/archives/004207peppermint_ice_cream.php Peppermint Ice Cream]

[http://www.davidlebovitz.com/archives/2008/03/candied_bacon_i_1.html Bacon Ice Cream]

[http://www.elise.com/recipes/archives/001868chocolate_pudding.php Chocolate Pudding]

[http://www.euroresidentes.com/euroresiuk/Recipies/flan.htm Spanish Flan]

[http://christdot.org/modules.php?name=News&file=print&sid=2188 Hybridization of Alton Brown’s Flandango and Milliken and Feniger's Flan Especial]

[http://www.ehow.com/how_16864_make-raspberry-sorbet.html Raspberry Sorbet]

[[Chocolate Bread Pudding]]

[[Frdzie's Mousse]]

[http://www.wikihow.com/Make-Coffee-Flan Coffee Flan]

Unsorted

2010-02-27T03:29:07Z

Omer:

Gnocchi
Grammie

Beat together 1 egg and 1 lb ricotta cheese. Add basil, oregano, garlic powder
and enough flour to make a stiff dough. Roll into thin ropes and cut and mark
with fork. Boil until they rise to the top.

Rice Salad

2 c minute rice 2 c bouillon (chicken or beef)
2 T butter 1 10 ox package green peas, defrosted
1 c chopped celery 1 c button mushrooms
1 c chopped green peppers 1/2 c scallions
2 T parsley 1/4 c slivered raw carrot
1/2 c sliced ripe olives
Add rice to bouillon and butter when it comes to a boil. Cover for five minutes.
Stir and set aside to cool. Combine remaining ingredients and cover with damp
paper towel and refrigerate.

Dressing:
1 c mayonnaise 3 T dry sherry wine
1 c sour cream 1 T Worcester sauce
1/4 t each of basil and thyme salt and pepper
Mix together and gently mix into rice. Chill before serving.

Cheese Filling for Manicotti
1 lb ricotta cheese 3 T grated parmesan
1/4 lb Mozzarella, grated 2 t sugar
1 T chopped parsley 1 egg, lightly beaten
salt and pepper to taste

Put small amount of tomato sauce in baking dish. Arrange filled manicotti
shells in dish and cover with more sauce. Cover dish tightly with foil. Bake 10-
15 minutes at 400.

Pasta (for manicotti)
3 eggs 1 c flour (little less)
2 t butter pinch of salt
1 c water

Fry in square pan for manicotti, rectangular for lasagna.

Potato Pancakes
Serves 6-8

6 lg potatoes 1 small onion, grated (2.5 t)
2 eggs, beaten 2 T melted butter
1 1/4 t baking powder 1 1/2 t salt
2/3 c flour

Pare and grate potatoes (2.5-3 c); drain. Combine eggs, baking powder, salt,
flour, onion, melted butter; mix well. Add potatoes and mix thoroughly. Let
stand 10 minutes, stirring occasionally. Cook on skillet until brown.

Granola

2 lbs 10 oz old fashioned oatmeal
2 c chopped peanuts, cashews and almonds
2 c shredded coconut
2 c brown sugar
2 c wheat germ
then add 3 T vanilla 1 T salt
2 c oil 1 c water
then add 2 c whole wheat flour.

Spread in shallow pan and bake at 250 2.5 hours, stirring occasionally.

Add 2 c shopped dates and 1 c raisins if desired.

Apple Pancakes

1 1/2 c flour, sifted 1 t salt
3 T sugar 1 3/4 t baking powder
1 or 2 eggs 3 T melted butter
1 c milk 1/2 to 1 c chopped apples.

Sift dry ingredients together. Combine yolks, milk, and butter, stir briefly into
dry ingredients (ignore bumps). Whip whites until stiff and fold into batter.
Fold in apples.

For less fluffy cakes, reduce the baking powder measurements.

To store - cover tightly and place at once in refrigerator. The batter will keep
for several days.

30 minute chili

1 lb hamburger 1 c chopped onion
1 lb 12 oz canned tomatoes 8 oz can of tomato sauce
2 15 1/2 oz cans kidney beans 1 t salt
1/4 t pepper 2 T chili powder
2 t sugar if desired

Brown hamburger with onion; stir in tomatoes, tomato sauce, beans and
seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 30-40
minutes to blend flavors.

Corn Casserole
(serves 8)

1/2 c melted margarine 1 16 oz can whole kernel corn, drained
1 16 oz can cream style corn 1 cup light sour cream
1 box jiffy corn muffin mix 1 egg
1 1/2 c shredded sharp cheddar cheese.

Mix all but cheese and pour into a greased pan. Top with cheese. Bake at 350
for 40 minutes.

Zucchini bread
(two loaves)

2 c sugar 3 eggs
1 c oil 3 c grated zucchini
3 c flour 3 t cinnamon
1 t baking soda 1 t baking powder
1 t salt 1 t vanilla
1/2 - 3/4 c nuts

Beat eggs, add sugar, mix. Add oil, beat well. Add zucchini, mix. Combine
dry ingredients and add. Then add nuts and vanilla. Bake 70 minutes at 350.

Pretzels

Mix together 1 package dry yeast and 3/4 c warm water.

Add 1 T sugar and 2 c flour.

Mix and knead into a smooth ball. Shape. Place on greased sheet. Spray with
butter and sprinkle with salt. Bake 10 minutes at 425.

Irish Soda Bread
4 c flour 1 c sugar
2 to 3 t caraway seeds 4 t baking powder
1 t salt 4 T margarine
2 c milk (if buttermilk, add 2 t baking soda) 1 egg.
1 c raisins + 1 c currants put in hot water to plump.

Mix flour, sugar, caraway seeds, salt and baking powder. Cut in margarine.
Add the milk and egg. Put sticky dough in greased pans. Slash crosses in them
before baking. Bake 40-45 minutes at 350.

Can also use 2 t baking powder and 2 t baking soda.

Tex Mex Dip
Cut in 1/3 for 3 people
3 avocados (softened) 1 pkg taco seasoning
2 T lemon juice 2 10 1/2 ox cans bean dip
1/2 t salt 1 c chopped green onion
1/4 t pepper 2-3 tomatoes
1 sour cream 2 3 1/2 oz cans olives
1/2 c mayonnaise 8 oz cheddar cheese

Peel avocados, and mash with lemon juice, salt and pepper. Combine sour
cream, mayonnaise and taco mix. Coarsely chop tomatoes and olives. Grate the
cheese. To assemble: spread bean dip on large serving platter. Top with
avocados; layer with sour cream mixture. Sprinkle with shredded lettuce,
onions, tomatoes and olives. Cover with shredded cheese. Serve with tortilla
chips.

Summer Squash Casserole

2 lbs squash (yellow or zucchini), sliced (6 c) 1/4 c chopped onions
1 can cream of chicken or mushroom soup 1 c sour cream
1 c shredded carrot
1 or 1 1/2 c herb seasoned stuffing mix (can use crushed buttered crackers)
butter to moisten.

Cook squash and onion in boiling, salted water for about 5 minutes (or steam
with carrots until tender). Combine soup and sour cream; add carrots, fold in
drained squash and onion. Combine stuffing mix and butter. Put veggie
mixture in a pan with stuffing on top. Bake 350 25-30 minutes or until heated.

Cornmeal pancakes

1 c boiling water 2 eggs
3/4 c yellow cornmeal 1 c enriched flour
1 c sour milk or buttermilk 3 t baking powder
1 t salt 1/4 t baking soda
1/4 c oil

Pour boiling water over cornmeal, stirring until thick. Add milk and beat in
eggs one at a time. Mix flour, baking powder, salt and baking soda. Add
cornmeal mixture, stirring quickly. Lightly stir in oil. Bake on hot, ungreased
griddle. Turn when bubbles are formed.

Corn Chowder

Saute 3-4 chopped onions in butter until yellow
Add 3-4 cubed potatoes.
Add hot water to onion and potato mix just to cover. Boil for about 8 minutes or
until soft add bay leaves and oregano and salt. Add two cans cream style corn.
Bring to simmer while stirring. Add 1 can condensed milk; bring to a boil.

Minestrone Soup

4 c tomato juice 4 c water
5 cubes beef bouillon 4 T minced onions
1 t garlic salt 1/4 t Italian seasoning
chopped celery 1 can green beans
1/2 head cabbage 4 sliced zucchini
1/4 head cauliflower 1/4 green pepper
1 can (28 oz) stewed tomatoes 1 t salt
1 grated carrot 1/2 t pepper

Chop all and simmer two hours or longer.

Banana Nut Bread

Cream together:
1/2 c shortening 1 c sugar
Add 2 eggs and 3 mashed bananas
Stir (DO NOT BEAT)

Sift 2 c flour, a dash of salt, 1 t baking soda. Add to mixture with 3/4 c chopped
walnuts. Turn into greased pan. Bake at 375 for one hour.

Pumpkin Bread

1/4 t ginger 4 c flour
3 c sugar (or a little less) 2 t baking soda
1 1/2 t salt 1 t baking powder
1 t cinnamon 1 t nutmeg
1/2 t allspice 1/2 t cloves
Sift together, add
1 c vegetable oil 1 can (1 lb) pumpkin
2/3 c cold water
Blend well with beater.
Add 4 eggs, one at a time, beating well between each.
Fold in 1 c chopped pecans or walnuts.

Pour batter into greased, floured loaf pan. Bake 1 hour at 350. Cool on a wire
rack. Wrap in plastic or foil immediately after cooling.

Makes 2 9x5" pans or 3 8.5x4.5x2.5 pans.

Cinnamon Twist Bread

1 c milk 6 c sifted all purpose flour
1/4 c shortening 2 eggs, slightly beaten
1/2 c sugar 1/2 c sugar
2 t salt 1 T cinnamon
2 packages active dry yeast 1 T soft butter
1/2 c warm water 2/3 c raisins

Scald milk, stir in shortening, 1/2 c sugar and salt. Cool to lukewarm. Sprinkle
yeast on warm water in large bowl. Stir to dissolve. Stir in 3 c flour, eggs and
milk mixture. Beat with electric mixer two minutes at medium speed. Or beat
by hand until batter sheets off spoon. Mix in enough flour with hands, a little at
a time, to make soft dough that cleans the sides of the bowl. Turn out on a
lightly floured board; knead until smooth (about ten minutes). Place on a lightly
greased bowl; turn dough over to grease top. Cover and let rise in a warm place
until doubled (about 1 1/2 hours). Punch down; cover and let rise again until
almost doubled (about 30 minutes). Turn onto board; divide in half. Round up
(cinnamon twist bread, continued)

each half to make a ball. Cover, let rest for ten minutes. Roll each half into a
12" x 7" rectangle. Combine 1/2 c sugar and cinnamon; save out 1 T for topping.
Sprinkle dough rectangles evenly with sugar-cinnamon mix (3.5 T for each).
Sprinkle 1 t cold water and 1/3 c raisins on each rectangle. Spread smooth with
a spatula. Roll as for jelly roll, starting at narrow end. Seal long edge; tuck
under ends. Place sealed edge down in 2 greased 9x5x3" pans. Cover and let
rise until almost doubled (45-60 minutes). Brush tops of loaves with soft butter
and sprinkle with extra cinnamon-sugar mixture. Bake 35-40 minutes at 375.
Cover tops of loaves with aluminum foil for the last 15 minutes of baking, if
necessary to prevent excessive browning. Remove from pans and cool on wire
racks.

Pepper Steak
1 1/2 lbs round steak, cut 1/2" thick 1/4 cup oil
1 8 oz can tomatoes 1 sm clove garlic, minced
2 lg green peppers, cut in strips 1 T beef flavored gravy base
1 1/2 t worcestershire sauce 1/4 c flour
1/8 t pepper 1 3/4 c water
1/2 c chopped onion hot cooked rice

Cut steak in strips. Combine flour, salt and pepper; coat meat strips. IN large
skillet cook meat in hot oil until browned. Drain tomatoes reserving liquid.
Add tomato liquid, water, onion, garlic and gravy base to meat. (Also add
tomatoes and use a bouillon cube instead of gravy base). Cover and simmer for
about 1 1/2 hours, until meat is tender. Uncover, stir in Worcestershire sauce, add
green pepper and cover, simmer for five minutes. If necessary, thicken gravy
with flour (or cornstarch) and water. Add tomatoes, cook for five minutes.
Serve over hot rice. Serves 6.

Sweet and Sour Chicken
1 8 oz bottle Russian dressing 1 jar (10 oz) apricot preserves
1 envelope (1 3/8 oz) onion soup mix 2 chickens, cut up and skinned
1 large can chunk pineapple, drained.

Combine all ingredients and pour over chicken which has been placed in a large
shallow baking dish, skinned side up. Bake uncovered 1 1/2 hours at 350. Baste
occasionally. Cover with foil before it crisps or burns. (check after 3/4 hours)

Note: if using breasts cut into small chunks, then cook 1/2 hour to 45 minutes.

Tuna Tetrazzini
1/2 c chopped onion 1 T butter or oil
1 can undiluted cream of mushroom soup 2 T lemon juice
1 (6 oz) can evaporated milk (or 2/3 c light cream)
1/3 c grated parmesan cheese
1 (6.5 or 9.5 oz) can tuna, drained
1 (3 oz) can sliced mushrooms, drained
6 oz noodles, cooked and drained
1/2 c chopped ripe olives 2 T chopped parsley

Saute onions in oil until tender. Add soup, milk and cheese and stir until
blended and thoroughly heated. Break tuna in chunks and add to creamed
mixture. Stir in remaining ingredients. Pour into greased 2 qt casserole dish.
Sprinkle with additional parmesan cheese and paprika. Bake at 375 for 20-25
minutes. Top with ripe olives. Makes 6 servings.

Beef Bourguignonne

3 lbs beef chuck (round) cut in 2" cubes
1/2 c flour 1/2 c diced onions
2 t salt 1 clove garlic, minced
1/4 t pepper 2 c dry red wine
3 T olive oil 1 c beef bouillon
6 T butter 2 t minced parsley
1 bay leaf 1/2 t thyme
12 small white onions 1 t sugar
1/2 lb fresh mushrooms.

Roll meat in flour, salt and pepper and brown in 3 t butter. Put in casserole dish.
Put wine into meat skillet, add onions, bouillon, bay leaf, garlic, thyme, parsley,
sugar. Pour over meat and cook in oven 3-4 hours. Brown onions, and add in
the last 1/2 hour. Cut mushrooms and sauté in butter. Thicken gravy with flour
(or cornstarch) and water. May have to add more liquid while cooking. Serve
over rice or noodles. Serves 6-8

Beef Oven Roast

4 lb roast (bottom of round). Take out of refrigerator and let warm to room
temperature 3 or four hours or more.

Heat oven to 500. Salt, pepper and flour fat side of meat and place in pan, fat
side up, uncovered. Cook 5 minutes per pound of beef. Shut off oven and DO
NOT open for 3 or 4 hours. If meat is a flat piece you should do 4 minutes per
pound.

Lasagna

6-8 sweet Italian sausages 8 oz grated mozzarella
16 oz small curd cottage cheese 2 c spaghetti sauce
grated parmesan lasagna noodles

Cook sausage whole in fry pan with a little water. When partially done, drain
and split each lengthwise. Fry until done. Put a small amount of sauce in the
bottom of an oblong baking pan. Cover with lasagna. Dab surface with cottage
cheese. Sprinkle with mozzarella and parmesan; scatter bite size pieces of
sausage over all (use 1/3 total amount of these ingredients on each layer).
Sprinkle sauce overall. Repeat for three layers.

Bake, covered, 40-60 minutes at 375 (until bubbly).

Spinach Casserole

2 packages chopped spinach - cook and drain
8 oz cream cheese
1/2 stick margarine

Add cream cheese and margarine while spinach still hot. Add salt and pepper;
sprinkle stuffing mix on top.

Apple-Sweet potato casserole

Peel 2 lbs sweet potatoes and slice into rounds. Cook in boiling water until
almost tender. Put 1 layer in baking dish. Add sliced apples. Mix 3/4 c brown
sugar, 1/4 c melted butter, 1/4 t ginger, 1/4 t nutmeg. Put half of this over potatoes.
Repeat layers. Bake covered at 325 for 30-40 minutes. Uncover and baste with
juices. Sprinkle coconut over and bake 15 minutes more. Add a little vanilla
(optional).

Chicken Soup
Nili's Grandmom

1 medium chicken in boiling water, covered
pour out the water, clean the chicken under running water
put back in the pot and add chopped onion

Here are the two recipes, with associated links. I followed the
cupcake recipe as is. For the frosting recipe I did a one tablespoon
milk and then one tablespoon beer, until reaching a total of eight
tablespoons (could have probably used less, since it was a little
runny, but I would still use one to one). The beer was Southern Tier
Choklat Stout (it is a sweeter chocolate stout, compared to a bitter
chocolate stout: http://www.sevenpack.net/?p=3055), which I reduced.
I poured roughly half to 3/4 of a cup (wasn't really paying attention)
into a sauce pan, then let it sit on low for the whole time I made the
maple bacon cupcake base. At the end I pretty much had maybe six
tablespoons of Choklat Stout for the frosting. I did make the
frosting without reducing the beer (straight from the bottle) in the
same proportions, but it was really sweet. Kind of thinking about it,
maybe a more bitter chocolate stout would work better... hmmm. So
there you go, hope Gideon enjoys!

MAPLE BACON CUPCAKES:
http://baconshow.blogspot.com/2008/02/1010-maple-bacon-cupcakes.html

4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

Cook some bacon in a fry pan (about 6 thick strips). Reserve the
drippings and place in the fridge to solidify. Mince 1/4 a cup of the
bacon. The chef should eat whatever is left to assure that the bacon
is tasty. Beat the crud out of the butter and solidified bacon fat
'till light and creamy. Add the brown sugar and maple syrup and beat
well until combined. Add the egg and beat until incorporated. Sift the
flour, salt, baking soda and powder together. Add some of the flour
and mix, then some of the milk, then continue to alternate the dry and
wet ingredients, ending with the dry. Mix until just combined. Fold in
the bacon. Taste and add more maple syrup, flour, or milk if needed
for desired taste. Keep in mind the maple frosting is very sweet, and
to add in very small increments for alterations as maple syrup in
large amounts can break a cake batter. Scoop into cupcake papers and
bake at 350 F for 18-22 minutes or until a toothpick comes out clean.
Be sure to rotate the pan after the first 15 minutes for even baking.

Best Chocolate Frosting:
http://www.foodnetwork.com/recipes/best-chocolate-frosting-recipe/index.html

Ingredients

* 3 ounces unsweetened chocolate
* 3 tablespoons butter
* 3 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 3 to 8 tablespoons milk

Directions

In a double boiler over hot water melt chocolate with the butter.
Remove from heat and allow to cool for 5 minutes. In an electric mixer
add chocolate mixture and confectioners' sugar. Beat until mixture
resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a
time until a spreadable consistency is reached. Beat until fluffy --
adding more milk if necessary.

http://www.seriouseats.com/2009/10/bacon-fest-chicago-illinois.html

Pasta, Potatoes and Rice

2010-01-06T00:41:20Z

Omer:

Soups

2009-12-19T19:33:35Z

Omer:

[http://www.elise.com/recipes/archives/000261artichoke_soup.php Artichoke Soup]

[[Tomato Soup]]

[http://www.cooks.com/rec/doc/0,1725,152182-248202,00.html Cream of Broccoli Soup]

[http://homecooking.about.com/library/archive/blss141.htm Creamy Lentil Soup with Caramelized Onions]

[http://elise.com/recipes/archives/006133cream_of_mushroom_soup.php Cream of Mushroom Soup]

[http://obamafoodorama.blogspot.com/2009/03/white-house-chef-cristeta-comerfords-no.html Cris Comerford's No-Cream Creamed Spinach]

Herbal Dressing

2009-12-07T00:48:45Z

Omer:

Heat Olive oil, lots of salt, fresh ground all spice, peppercorns, cumin seeds, garlic cloves, onion, dried bay leaf flakes, basil and rosemary.

Add water and reduce.

Herbal Dressing

2009-12-06T23:32:35Z

Omer:

Heat Olive oil, lots of salt, fresh ground all spice, peppercorns, cumin seeds, garlic powder, dried bay leaf flakes, basil and rosemary.

Add water and reduce.

Sauces

2009-12-06T23:31:03Z

Omer:

Cakes and Pies

2009-12-05T14:24:24Z

Omer:

Bacon Parmesan Cream Sauce

2009-11-23T03:29:33Z

Omer:

Warm 1/4 cup milk to approximately 150 deg F.

Fry 1/4 lb of bacon and set aside the slides.

Add 1/4 cup of chicken broth to the bacon fat and strain into milk.

Mix in 1/3 cup Parmesan thoroughly (use an immersion blender to create an emulsion).

Add 1/4 tsp salt and pepper to taste.

Thicken with cornstarch.

Sauces

2009-11-23T03:26:33Z

Omer:

Sauces

2009-11-23T03:26:21Z

Omer:

Inside-out Ravioli

2009-11-23T03:25:50Z

Omer:

Make or buy chunky tomato sauce.

Reduce sauce in a skillet until thick.

Optionally add meat - sausage or bacon bits.

Use as filling for ravioli.

Pasta, Potatoes and Rice

2009-11-23T03:24:48Z

Omer:

Soups

2009-10-29T23:39:14Z

Omer:

Menus

2009-10-23T22:02:24Z

Omer:

[[Thanksgiving]]

[[Christmas Eve Dinner]]

==Fruit Theme==
[[Pasta, Potatoes and Rice| Green Apple Risotto]]

[[Sauces| Fish with Orange Ginger Sauce]]

[[Fruits and Vegetables| Carmelized Tomatoes]]

[[Desserts| Lemon Cake and Raspberry Sorbet]]

==Iron Chef Bacon==

Tips

2009-08-23T20:31:51Z

Omer:

[http://lifehackery.com/2008/05/17/50-amazingly-helpful-time-tested-tips-for-the-kitchen/ 50 Helpful Time Tested Tips ]

Main Page

2009-08-23T20:31:08Z

Omer:

[[Beverages]]

[[Breakfast]]

[[Breads]]

[[Appetizers]]

[[Soups]]

[[Pizza]]

[[Pasta, Potatoes and Rice]]

[[Sauces]]

[[Fruits and Vegetables]]

[[Meats]]

[[Poultry]]

[[Seafood]]

[[Desserts]]

[[Unsorted]]

[[Menus]]

[[Tips]]

Sauces

2009-05-04T04:49:41Z

Omer:

Pizza

2009-03-19T23:17:04Z

Omer:

[http://recipes.robbiehaf.com/T/272.htm Thin Pizza Dough]

[[White Family Pizza Dough]]

.25oz yeast is 2 1/4 tsp

Cakes and Pies

2008-12-26T16:55:06Z

Omer:

Desserts

2008-12-26T16:54:47Z

Omer:

[[Cakes and Pies]]

[[Cookies and Bars]]

[[Creams and Puddings]]

[[Icing, Frosting, Toppings and Fillings]]

Desserts

2008-12-23T01:10:59Z

Omer:

[[Cakes and Pies]]

[[Cookies and Bars]]

[[Creams and Puddings]]

[[Icing, Frosting, Toppings and Fillings]]

[http://www.foodnetwork.com/recipes/emeril-lagasse/jelly-filled-donuts-recipe/index.html Souvganiot Jelly Donuts]

Thanksgiving

2008-11-26T00:17:45Z

Omer:

== 2008 ==
Candy Crusted Pecan Spinach Cranberry and Warm Goat Cheese Salad

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html?rsrc=search Roast Turkey]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29138,00.html?rsrc=search Turkey with Stuffing]

[http://www.ehow.com/how_6982_make-turkey-gravy.html Turkey Gravy]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17864,00.html?rsrc=search Butternut Dumplings]

Mashed Potatoes

Broccoli

[http://www.elise.com/recipes/archives/001624cranberry_sauce.php Cranberry Sauce]

[[Pecan Pie]]

== 2006 ==
[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html?rsrc=search Roast Turkey]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29138,00.html?rsrc=search Turkey with Stuffing]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17864,00.html?rsrc=search Butternut Dumplings]

Mashed Potatoes

[http://www.ehow.com/how_6982_make-turkey-gravy.html Turkey Gravy]

[[Pumpkinadas]]

[[Pecan Pie]]

[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6570,00.html Sweet Corn Bread Pudding]

[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6571,00.html Cranberry Sauce]

[[Baked Pineapple Stuffing]]

[[Broccoli Casserole]]

Candy Crusted Pecan Spinach Cranberry and Warm Goat Cheese Salad

Tuna on Toast

2008-11-25T20:53:37Z

Omer:

Mix 1 pouch tuna with a pinch of salt, grind of pepper, tsp sunflower seed
(or other nut or seed) oil and sprinkle of sliced almonds or pine nuts.
Add 1/2 tsp diced fresh garlic and mix.

Layer over thin slices of baguette or Italian loaf, cover with shreds of parmesan
and toast on medium.

Serve warm.

Appetizers

2008-11-25T20:50:31Z

Omer:

Thanksgiving

2008-11-25T15:08:43Z

Omer:

== 2008 ==
Candy Crusted Pecan Spinach Cranberry and Warm Goat Cheese Salad

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html?rsrc=search Roast Turkey]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29138,00.html?rsrc=search Turkey with Stuffing]

[http://www.ehow.com/how_6982_make-turkey-gravy.html Turkey Gravy]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17864,00.html?rsrc=search Butternut Dumplings]

Mashed Potatoes

Broccoli

[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6571,00.html Cranberry Sauce]

[[Pecan Pie]]

== 2006 ==
[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html?rsrc=search Roast Turkey]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29138,00.html?rsrc=search Turkey with Stuffing]

[http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17864,00.html?rsrc=search Butternut Dumplings]

Mashed Potatoes

[http://www.ehow.com/how_6982_make-turkey-gravy.html Turkey Gravy]

[[Pumpkinadas]]

[[Pecan Pie]]

[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6570,00.html Sweet Corn Bread Pudding]

[http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_6571,00.html Cranberry Sauce]

[[Baked Pineapple Stuffing]]

[[Broccoli Casserole]]

Candy Crusted Pecan Spinach Cranberry and Warm Goat Cheese Salad

Appetizers

2008-10-22T02:41:31Z

Omer:

Pork Tenderloin Medallion Apple Saute

2008-10-18T00:44:24Z

Omer:

Serving Size: 4

Ingredients:

1 pork tenderloin

2 large Apples, sour and crisp

1 shallot

1/2 teaspoon Sarawak pepper

1/2 teaspoon cumin seed

3 sprigs fresh rosemary

3 tablespoons apple cider vinegar

2 tablespoons Chardonnay vinegar

1/4 teaspoon salt

3 tablespoons olive oil

1 tablespoon butter

Directions:

Grind salt, pepper, cumin, and needles from 2 sprigs rosemary in mortar until fine.
Slice the pork into 1/2 inch thick medallions (12) and chop the shallot coarsely.
Peel, core and slice apples (12 slices/apple) - toss with apple cider vinegar.
Rub medallions with spice mix.
Heat 3 TBS olive oil and 1 TBS butter in heavy skillet (do not use non-stick) over medium high flame.
Sauté medallions until nicely brown - about 2 minutes a side - remove to warm plate.
Add shallots and stir for 1 minute. Add chardonnay vinegar to deglaze - reduce to medium low flame.
Add apples and stir for 2 to 3 minutes. Return pork to the pan - toss - cover for another minute.
Plate medallions surrounded by apples. Garnish with remaining rosemary sprig

Serve with mashed potatoes and brussel sprouts.