Recipes so good you stopped looking for more???

[Gracie]

Chocolate Rose's salsa thread reminded me of my favorite salsa that I posted in response and how there is no other tomato-based salsa for me. I skim right over other tomato salsas since I have this one.

The Farm from Beverly Hills brownies that JeAnne posted is now my favorite "plain" (e.g. no Kahlua, no cream cheese, etc) brownie recipe. Nothing else compares (to me anyway! :D ) and I skim right over any other plain brownie recipes, too.

In short, I've stopped looking for tomato salsa and plain brownie recipes.

So I got to thinking - what recipes do you have that are so good that you stopped looking for other similar recipes?

Loren

[Canice]

Cream of Mushroom Soup: "Bresse Mushroom Soup" from the Greens Cookbook.
I used to say the same about corn chowder: The New Basics is perfect! There are sooo many different types of corn soup out there, though, that I've been experimenting with different ones lately. New Basics is still the classic for me, though.
Great thread idea, Loren!

[slknight]

I've got a favorite flank steak marinade, so I should stop looking for another one. Every now and then I try a new flank steak recipe, and DH always asks me why. He says to give it up and not even try any other ones because they don't compare. I do agree with him, although I still look from time to time. So he's stopped looking, but I haven't stopped quite yet.

Here it is if you're interested:

* Exported from MasterCook *

Flank Steak Marinade

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon oil (original recipe calls for 1/4 cup, but you don't really need that much)
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons green onion
1 clove garlic
1 teaspoon black pepper
1 teaspoon celery salt

[erin elizabeth]

Oooh--such a good thread! I have more than I would have thought. Alton Brown's chewy chocolate chip cookies. A plain cheesecake recipe. My grandma's recipe for baked lima beans--though I do continue to try regular baked bean recipes. BBQ sauce. Pancakes (a recent discovery--The Yellow Farmhouse Cookbook). Chili (CL's All-American Chili with beef broth, not wine). Chocolate frosting. Yum, now I will be hungry for all these things! :D

[wallycat]

I LOVE this thread :)

I have my dream cornbread recipe...an alteration from Southern Living (I omit the sugar and grind my own corn)..I've posted.

I also love the Asian BBQ chicken thighs from CL (recipe posted)...no other asian bbq is necessary. I must say, that recipe looks very similar to the Flank Steak marinade that slknight posted.

Egg nog creme brulee from BA (recipe posted) is, to me, the perfect creme brulee.

I recently made the baked cod (coated in mayo and dipped in cornmeal/flour mix--recipe posted..can't remember by whom--sorry) that is soooooo good, I don't think I'll look for another.

I have tried tons of different salmon glazes/crusts/coatings, but seem to prefer my own creation of dill, garlic, olive oil, salt/pepper. It's the one DH always asks for.

Roasted chicken...I make a paste of red chili flakes, olive oil, garlic, salt, pepper and I crush some dried rosemary (all equal proportions except for the oil)...add enough of the oil to make a pastey goo, and spread inside and out...mmmmmmm. I've tried psycho chicken and others like it, but we seem to go back to this one over and over.

[SusanMac]

Wallycat - thanks for the egg nog creme brulee tip. I've been on a quest for the best creme brulee. Also a good tip about the baked cod. Are you a good WI girl and make it every Friday night??!

[Leisa M]

Wallycat can you post the Rosted Chicken recipe please?

[aquinas_chris]

I agree... good thread.

I have a meatloaf recipe that is our fave... tried many others, including turkey meatloaf, but none compare to it.

I, too, love the All-American chili (with wine)- it is now our fave.

I haven't made another chocolate chip cookie other than the award winning choc. chip cookie recipe from all recipes.com for awhile. although I've been toying with an idea for a choc. chip cookie taste testing party where everyone brings a recipe and we vote on our faves.

And I really love the Betty Crocker buttermilk pancake recipe- they are soooo tasty- with the addition of blueberries.

Christina <><

[stefania4]

My corn chowder recipe (from Self? Fitness? Shape?) is the ultimate for us. I haven't bothered with any others. Ditto CL's Smoky Black Bean Soup and a salmon croquettes w/salsa recipe I picked up somewhere.

I haven't seen too many other recipes for CL's Blueberry Poundcake, but it's decidedly my most requested recipe! I don't really bother with anything other than the New Better Homes & Gardens peach cobbler recipe, either. And the Moroccan Chicken recipe from the Healthy Chicken cookbook is a keeper, too.

I have respectable recipes for pie crust, macaroni & cheese, tomato soup, chocolate chip cookies, and roasted chicken, but I wouldn't call any of them the ultimate experience so I keep trying on those.

[wallycat]

Originally posted by Leisa M
Wallycat can you post the Rosted Chicken recipe please?

There's really no recipe to speak of.
I take a small ramekin and dump in about a TBS (give or take--I eye ball it, and then it depends on how big the chicken is) of the crushed red peppers, salt, pepper, crushed, dried rosemary, 3-4 crushed garlic cloves, sometimes I toss in some lemon zest. I then add olive oil enough to make a pasty goo out of it and I start spreading away. If I run out of it...that's only happened once, I re-add the same stuff in equal proportions (maybe lighter on the salt) and make another goo :D :)


Susan..I'm a bad WI gal..fish "fries" are not a staple here...but not a bad idea ;)

[Leisa M]

Originally posted by stefania4

I haven't seen too many other recipes for CL's Blueberry Poundcake, but it's decidedly my most requested recipe! I don't really bother with anything other than the New Better Homes & Gardens peach cobbler recipe, either. And the Moroccan Chicken recipe from the Healthy Chicken cookbook is a keeper, too.



Can you please post the recipe for the Moroccan Chicken?

[TLee4]

This is so good--I don't think I'll ever bother with other chicken salad recipes!

* Exported from MasterCook *

Holiday Chicken Salad

Recipe By : posted by mom (maizeyoats)
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups chopped cooked chicken breast
1 cup fat-free mayonnaise
1 teaspoon paprika
1 1/2 cups dried cranberries
1 cup chopped celery
2 green onions -- chopped
1/2 cup minced green bell pepper
1/2 c chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoned
salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add
chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.


Per Serving (excluding unknown items): 196 Calories; 8g Fat (35.2% calories from fat); 23g Protein; 9g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 446mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.

[hannah_phi]

Agreed, this is a great thread. :D :D I get excited thinking about the great recipes I love.

I don't even look at eggplant parmesan recipes anymore because I am so in love with the one from Moosewood Low-Fat, also their macaroni and cheese is the only one I've really ever been fond of (DBF requests it on occasion).

Another one is a vegetarian "Miso French Onion Soup" I made up from several different recipes. Everyone who tries it (veg or not) agrees that it is really good. The only thing I might ever change about it is to try making it "en croute" instead of with the cheese on top of bread.

[NewMrsG]

This is so interesting! For me, it's less about what I no longer want to try new recipes for, and more about what my DH won't let me! I made a meatloaf for him when we first started dating that had a really good cranberry sauce on it - he won't hear of trying any other kind of meatloaf now (not that I couldn't really if I wanted to, I know ... but it makes him happy!). He does the same thing with my clam sauce, corn chowder, stuffed peppers, and pumpkin cheesecake.

[wallycat]

Originally posted by NewMrsG
This is so interesting! For me, it's less about what I no longer want to try new recipes for, and more about what my DH won't let me! I made a meatloaf for him when we first started dating that had a really good cranberry sauce on it - he won't hear of trying any other kind of meatloaf now (not that I couldn't really if I wanted to, I know ... but it makes him happy!). He does the same thing with my clam sauce, corn chowder, stuffed peppers, and pumpkin cheesecake.

Can you post your clam sauce?? Is it for linguini and clams?? white sauce?? please post...hurry!!!! :p :p :D :D ;)

[greysangel]

Most of mine fall in the dessert category because I don't make them as often as other things and therefore when I find something I love in the "category", I tend to repeat. With meals, most of the time I will venture out and try something new because you just never know :D

There are a couple exceptions of course :D

Brownie - I'm with Loren, those brownies are absolutely the best unadulterated chocolate experience. I'll still try other hybrids, but for pure brownies, this is it.

Tiramisu - DH's favorite dessert. I have tried SEVERAL recipes...full fat, authentic and CL and DH likes the CL Anacapri the best hands down. (with white chocolate pudding)

CC Cookie - Thanks to pilgrim (kari?) and Claire, my perfect cc cookie search is over too. Of course I will try hybrids, but the Massey Vanilla one was perfect.

Chocolate cheesecake - CL's triple hazelnut...delicious and dangerously good.

Peanut butter pies - The Peanut Butter Chocolate Mousse Cake recipe from Epicurious. It is the ultimate for Pb/chocaholics. I don't bother trying anything else.


Others:
Meatloaf - I try plenty of meatloaf recipes, but when DH asks for it, it's my tangy meatloaf he's looking for. It's delicious.

Asian BBQ chicken thighs - I would also agree with Wallycat on this one...I've repeated it often.

Thanksgiving turkey - The CL one with the coke in the marinade/gravy is the best I've had and I won't bother trying another one.

Tomato Soup - CL's Tomato Basil from a couple years back with added onions and garlic. I won't bother trying others..this one is simple perfection.

JeAnne

[Gracie]

Originally posted by greysangel
Brownie - I'm with Loren, those brownies are absolutely the best unadulterated chocolate experience.

You said it so much more eloquently than I did!! :D :D

I'll have to remember that when describing them. ;)

Loren

[HRJ]

Let's see ....

I'll never try another beef stew recipe now that I've found SandyM's Oven-Baked Beef Stew.

Another one I'll never change is my treid-and-truechallah recipe. And last year I found a latkes recipe on the BB that was so excellent I doubt I'll look for another one ever again. (It involves wringing out the grated potatoes in a towel.)

I also have been making a blueberry pie recipe for years, from an old Maida Heatter cookbook. It gets raves whenever I bring it someplace.

I keep searching for lower-fat pie crust recipes, but always prefer one I got from Gourmet that calls for butter and Crisco. :eek:

I also always end up going back to an apple pie recipe that I got from a friend's mother when I was in college.

And DH loves the Finger-Licking peanut noodles recipe so much that I don't even consider the other multitudes of peanut noodle recipes that are out there.

I'm sure I'll think of more ....


Helene

[NewMrsG]

Can you post your clam sauce?? Is it for linguini and clams?? white sauce?? please post...hurry!!!!

Absolutely! Not a real recipe per se, and not the slightest bit gourmet, but tried and true and basically foolproof.

I heat some olive oil AND some butter in a skillet. Add a TON of minced garlic - I'd say probably 6 good-sized cloves or so. Let that saute up a bit, then just before the garlic looks like it's going to brown, I add some clam juice - just enough to keep the pan from going dry and to keep the garlic cooking. WHen the garlic is tender (after about 3 minutes or so) I add the meat from 2 cans of minced clams (I can't think of the brand I buy, but its got a blue and yellow label). Mix in the meat, add a good bit of fresh cracked pepper, and give the flavors a couple of minutes to meld together. Then add the clam juice from the cans and some fresh parsley.

We tend to serve this over angel hair rather than linguini most of the time for some reason, and top with lots of Parmesan.

It's easy and really good!

Jori

[Tizzylish]

Tyler Florence's chicken and dumplings, hands down my favorite recipe and I won't try another. Pam Anderson's prime rib, came out absolutely perfect. A french onion soup I picked up a while ago and can't remember where, my DH loves it, and a key lime pie I found on Epicurious with a slight adjustment to the amount of lime juice. :D


HRJ, would you mind sharing your recipe for Latkes, my DH has been asking for them lately. I've never made them, so it would be great to use a tried and true keeper. :D

[HRJ]

Originally posted by Tizzylish


HRJ, would you mind sharing your recipe for Latkes, my DH has been asking for them lately. I've never made them, so it would be great to use a tried and true keeper. :D


Sure. As I mentioned, I found this on the BB -- it's from Fine Cooking, and was posted by a member named "las" who hasn't posted since 2001 -- las, if you're lurking, thanks for the great recipe! :)

-Helene



Potato Latkes
4 medium to large russet or Yukon gold potatoes (2 lb total), peeled
2 large yellow onions (3/4 lb total)
4 large eggs, lightly beaten
1/3 cup matzo meal
2 tsp salt; more to taste
10-15 grinds black pepper; more to taste
About 3/4 cup of peanut oil

Using the medium shredding blade of a food processor, grate the potatoes, laying them horizontally in the feed tube to maximize the strand length. Grate the onions (halve or quarter them first, if necessary)on top of the potatoes. The onions will turn to mush, and their juices will help keep the potatoes from turning brown. Pick out any ungrated pieces of potato or onion.

Lay a clean flour sack towel inside a large bowl and transfer the grated mixture into the towel. Roll the towel lengthwise and wring out as much liquid as possible (you can do this over the bow, discarding the liquid, or right over the sink). Depending on the size of the towel (and your muscles) you may have to do this in batches. *Note, if push comes to shove it CAN be done by hand when no towels are available, but this is by far the best way.*

Transfer the grated mixture to a large mixing bowl. Add the eggs, matzo meal, salt, and pepper; mix well.

In a large cast iron or non stick skillet, pour about 1/8 inch of oil and heat on medium high. The oil is hot enough when a piece of potato sizzles when added. Form a trial latke with a tablespoon of the mixture. Fry until golden brown on both sides. Taste and if needed, add salt and pepper to the potato mixture.

To form the latkes, scoop up about 1/2 cup of the mixture with your hands and loosely pat it into a pancake about 1/2 inch thick, leaving a few straggly strands along the edge. (As you work, liquid will accumulate in the bowl, so lightly squeeze out the excess. The last couple of latkes may need a really firm squeeze.) After shaping each latke, slip it into the hot oil and flatten it gently with the back of a spatula. Fry until golden brown, at least 5 min. on each side to be sure center is fully cooked. If the edges darken too quickly, lower the heat. To prevent excess oil absorption, flip each latke only once. Add oil between batches as needed, making sure the oil heats up again before frying more latkes. Drain the latkes on a paper towel. (I usually put my wire rack over a cookie sheet in at 300 degree oven, cover it with paper towels and let them drain and stay warm there.) Serve immediately with applesauce and sour cream if desired.

Another note on this..if you can get the yukon gold potatoes, use them..they are SO much better tasting. This recipe yields 8-10, 3-4 inch latkes..i usually make mine a little smaller and serve something else with it as well.

[jjsooner73]

My CHicken Enchilada Soup and my CHicken Salad. I actually have 2 variations of the latter and it just depends on my mood and what ingredients I have.

I never use a recipe for Chili--I just do it 'my way', which is also my dad's way. No measuring, just tasting and adding and tasting again.

I can't think of any other, though the Massey CC Cookie is on my to-try list.

One more. Fajitas-I use the chipotle lime marinade, posted by Terrytx for flank steak. Wonderful, no need to do them any other way.

[LaraW]

One that comes to mind is the Tortilla Soup recipe that RebeccaT posted. It is SO good - we had it a lot this past winter, and I always tried to work it in for when we had company.

[anneg]

Hey!

Cool thread. For me it's a recipe for fruit cobbler (usually peach, bluberry or blackberry) given to me by a friend of my grandmother's years ago. It's the easiest and the BEST. This is kind of approximate:

Fruit to cover the bottom of a 9x13" pan (to about an inch or so...you can add more if you like)
1 cup bisquick
1 cup sugar
1 egg, lightly beaten
1/2 stick butter

Spray pan with pam. Put in fruit (if peaches, peel and slice, with berries, wash and toss!). Mix bisquick and sugar. Add egg and mix. Mixture will be lumpy and have wet and dry parts. Sprinkly lumpy, wet/dry mix evenly over fruit (should cover). Drizzle top with melted butter. Bake in 350-375 oven until browned and bubbly (around 30-45 min....I don't really time it, just start looking at 35).

Absolutely awesome. Top with ice cream (even Healthy Choice is good!).

[d_ferrero]

Funny you should mention it (and a GREAT thread topic)... I find myself in NewMrsG's dilemma... my boyfriend absolutely ADORES Cooking Light's Jamaican Jerk Pork Tenderloin (and I'm fond of it as well). So if we're grilling for a crowd, chances are 10 in 10 this will be on the menu.

[yomomma]

re:
"And DH loves the Finger-Licking peanut noodles recipe so much that I don't even consider the other multitudes of peanut noodle recipes that are out there."

How bout this recipe?

Mine would be...gee, I don't know, I'm always on THE quest to find a BETTER recipe...;)

[newcook]

I have a fruitcake recipe that is absolutely the best. I know that fruit cake is the kind of thing that you either love or hate but if you love fruitcake none other compares. I have not yet run into anyone (who likes fruitcake that is) who did not think it was the best they had ever tasted. I got the recipe from a neighbour many years ago, and at the time she told me it was a scaled down version of Prince Charles wedding cake.

Daniele

[valchemist]

Originally posted by newcook
I have a fruitcake recipe that is absolutely the best. Daniele

Daniele, I'd love to see the recipe if you have a chance to type it up.

thanks!

[claire797]

I love this thread, but my answer is the same as it was last year.

Amond Roca

Other than that, I guess I'm always experimenting.

[newcook]

Val, I'll try getting it in tomorrow evening and post it. I don't think you will be disappointed.

Daniele

[TerriS]

What an interesting question! Fun!

I stopped looking for brownies when I found the Ooey Gooey Peanut Butter Brownies. I tried to keep looking, but I kept coming back to these.

My mother's apple pie is the standard for that. Not that I make it very often because it's the real deal, but when I need to take something to a holiday gathering, that is it.

I found a WW recipe for pesto last year and stopped looking. It's very simple and basic, just calls for broth instead of the oil, except for a tablespoon. Made with fresh basil from the yard...mmm mmmm.

For a long time I thought my cranberry-pistachio biscotti were IT in the biscotti department. Then I tried the toffee biscotti from last year's holiday cookie countdown on the website. Those were so good!

And the spinach mushroom frittata from Moosewood Low Fat Favorites. I don't bother looking at any quiche or frittata recipes any more. This one is so good as is, and is so easily adaptable.

It would be easier to ask what I am always on the lookout for...chocolate desserts, really light cheesecakes, chickpea recipes, etc. :)

[Holly in KC]

Like many, I will experiment with recipes for most foods. The only hands down favorite is almost embarassing in its simplicity, but that may be why I like it. Its a potato soup recipe I've doctored a bit from the Ore-ida web site. Turkey bacon, onion, chicken broth, evaporated skim milk, cubed boiled red potatoes, thyme, black pepper, and enough frozen mashed potatoes to make the soup so thick that its more like soupy mashed potatoes. Comfort food!!!

[slknight]

Originally posted by TerriS
I found a WW recipe for pesto last year and stopped looking. It's very simple and basic, just calls for broth instead of the oil, except for a tablespoon. Made with fresh basil from the yard...mmm mmmm.



Terri, do you have the recipe handy? I'd like to try makng pesto this year, but have always been turned off by the amount of oil needed. Thanks!

Susan

[meslgh]

Holly, I'd love to see your version of the Ore-Ida potato soup recipe. It sounds like just the thing for winter weather (ok, that'll be a while coming, here in Texas, but it is good to be prepared ;) ). Thanks.

[Vicanddi]

My DH's Mongolian Beef, Tiramisu Anacapri

[Dyanne]

For the people interested in potato pancakes, this is the recipe that my husband and I crave. People start asking us in September (during High Holy Days services, usually) what night of Hanukkah we'll be making these so they can come over. They are garlicky and good!

The recipe looks complicated, but that's only because I wrote it out for someone who had absolutely no experience with such things. It's no more complicated than any other latke recipe. Even if you've fried a chicken cutlet, you don't need this much info! But I had to write it out anyway, so here goes.

Dyanne's Garlicky Potato Latkes
(Potato Pancakes)

2-3 large cloves of garlic
4 large baking potatoes (just over two pounds), peeled
1/2 to 1 small onion, depending on your liking of onion
2 large eggs
2 T flour
1 t salt
1/4 t baking powder
Vegetable oil, for frying

Set up a food processor with the chopping blade. Drop the garlic through the chute while the machine is running to mince finely. Remove the chopping blade and fit the food processor with the standard shredding blade. Cut the potatoes and onions into chunks sized for the chute and shred all the potatoes and onions. You will probably need to stop once or twice to empty the workbowl. (Do not worry about the flat disks of potatoes that run around on top of the shredder at the end of a potato. Just stick the next potato or onion in and everything will be fine. Throw away the last spent disk of potato.)

In a very large bowl, lightly beat the eggs with a fork. Add the flour, salt and baking powder and lightly beat again to combine. Transfer all the potato, onion and garlic to this bowl and combine well with the egg mixture.

Heat 3/4" oil in a large skillet or electric skillet to 375 degrees. (Some inexpensive or older electric skillets may have inaccurate thermometers, so if in doubt check this with a thermometer designed for hot oil.) While the skillet is heating, prepare at least four double-thick layers of paper towels to drain the latkes as they are removed from the skillet. I find adding a paper plate between layers also helps oil absorption.

Lift about 1/2 cup latke mixture out of the bowl with a large cooking spoon and press out the extra moisture with another spoon. Gently drop a few latkes at a time into the hot oil, pressing down the middle of each to flatten the pancake. (The edges will have lots of potato strings and will become very crispy, so care must be taken to keep the middle from being too thick.) Cook until golden, at least 2-3 minutes per side. Drain on paper towels.

After draining, these can be kept hot in a 200 degree oven on cookie sheets without loss of quality for about 30 minutes.

TO MAKE AHEAD: Cook the latkes until done but only lightly browned, then drain as directed. Freeze in a single layer on cookie sheets, then transfer to an airtight container and freeze. Reheat from frozen state in preheated 350 degree oven for 15 minutes, or in toaster oven for smaller quantities. If you're brave, you can reheat at the highest setting in a toaster, but try to use latkes that don't have too many crispy edges already, as these will burn and smell terrible.

[Gracie]

Originally posted by slknight


Terri, do you have the recipe handy? I'd like to try makng pesto this year, but have always been turned off by the amount of oil needed. Thanks!

Susan

I second this request! I love pesto but haven't had it for years!

Loren

[lisalee]

Thanks for posting the latke receipe, Dyanne! I love making latkes and this looks really, really good.:)

Lisa

[Sheila in MD]

I found a WW recipe for pesto last year and stopped looking. It's very simple and basic, just calls for broth instead of the oil, except for a tablespoon.

ohh...can you please post this? I have been looking for one like this...

Thanks!

Sheila in MD

[BeachBum]

Mine is Flourless Chocolate Cake. It comes from CI

Chocolate Mousse Cake

1 teaspoon unsalted butter, softened, for greasing the pan
12 tablespoons unsalted butter, cut into 12 pieces
cocoa powder, for dusting the pan
12 ounces bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 tablespoon vanilla extract
8 large eggs, separated
1/8 teaspoon salt
2/3 cup packed light brown sugar, crumbled with fingers to remove lumps

Special Equipment:
9-inch springform pan
parchment round, for bottom of pan
aluminum foil
roasting pan or baking dish


1. When crumbling the brown sugar, make sure that your fingers are clean and grease-free; any residual fat from butter or chocolate might hinder the whipping of the whites.

2. Adjust oven rack to lower-middle position and heat oven to 325.

3. Butter sides of springform pan with butter and dust with cocoa powder. Tap out excess. Line bottom of pan with parchment. Wrap bottom and sides of pan with foil.

4. Melt butter and chocolates in a large bowl over a double boiler, stirring occasionally until mixture is smooth. Cool slightly then whisk in vanilla and egg yolks. Set aside. Reserve hot water (cover).

5. Beat egg whites and salt at medium speed until frothy. Add half of brown sugar, beat at high speed until combined, then add rest of sugar. Beat at high speed until soft peaks form.

6. Whisk in 1/3 of beaten egg whites into chocolate mixture. Using whisk, fold in remaining egg whites in 2 additions. Gently scrape batter into prepared springform pan. Place pan in roasting pan. Bring to oven rack. Carefully pour reserved hot water into roasting pan to depth of 1 inch. Bake until cake has risen, is firm around the edges, center has just set and instant-read thermometer inserted in center reads 170 degrees, 45 to 55 minutes.

[britneyelise]

I am on the Neilsen Massey Chocolate Chip cookie bandwagon. For a regular chocolate chip cookie (you know what i mean, sans extras like coconut, oatmeal, peanut butter. just chocolate chips) I am done with my search.

The same goes for plain brownies. The farm at beverly hills brownies are just too awesome for words.

I also make the plain vanilla bean ice cream out of The Ice Cream Book. I figure with this one, why mess with what is already wonderful.

[Kayaksoup]

Chocolate Chip Cookies. I use a recipe from Sugar (not sure if that show airs in the states) They are the perfect cookie. My coworkers clamour for them all the time. I wont change a stitch of the recipe, and I will never use a different one.
Apple Pie. I developed my own method, so I never look at a recipe for this.

[gertdog]

Helene and Dyanne, I am putting your latke recipes into my "to try" file. I love latkes but my attempts to make them at home have been a failure so far.

Helene, would you be willing to share that blueberry pie recipe? I'm anticipating NJ blueberry season... :D

Thanks!

Oh- my favorites:

Cook's Illustrated's Thick and Chewy Chocolate Chip Cookies. The best bar none, IMO!

Crispy spring rolls with sweet and hot garlic sauce- These are from Nancie McDermott's Real Vegetarian Thai cookbook. I've posted them on the board before and they are just perfect. Fried, but perfect. ;)

I have tons of tried and true recipes that I love, but the ones above are what come to mind for "the search is over" recipes. :)

[Lrimerman]

This is a great thread and I would also love to see the peanutty noodles recipe.

Two that come to mind in our house are DH's Chicken Matzo ball soup and DH's grandma's Stuffed Cabbage. Both are recipes from DH's Grandma, although we have modified the soup quite a bit for our own preferences.

Lisa

[sherri]

I am addicted to recipes, I am always looking for more recipes. But, there are some tried and true that I just love.
Eggplant Parm with Bechamel Sauce from Nonna's Kitchen
Black Bean Soup with Expresso Powder (not sure of exact name) from BA
Mushroom Gravy from Mollie Katzen Vegetable Heaven

[granolagirl]

Fun thread! :)

I've got two recipes that are my favorite. One is for Apple Muffins and the other is the Kitchen Aid recipe for Mashed Potatoes. :) I just love how whipped they get!

[Searcher]

Ours are CI's Chewy Fudgy Triple Chocolate Brownies. My husband asks for those all the time.
David Rosengarten's French Onion Soup from his old Food Network show "Taste" is another.
Martha's Meatloaf with the barbecue-y sauce on top is our favorite too and her French Butter Cookies are delicious.

Canice, would you, when you get a chance post your Mushroom Soup and Corn Chowder recipes?
And Erin Elizabeth, I'd love to see the baked Lima Beans, I've been looking for a recipe for ages.

Thanks!

[stefania4]

Originally posted by Leisa M
Can you please post the recipe for the Moroccan Chicken? Of course!

Moroccan Chicken with Coriander Couscous

4 servings

1 ounce slivered almonds (about 1/4 cup)
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
2 teaspoons vegetable oil
1 large onion, chopped (about 1 cup)
1 garlic cloved, minced
1 cup diced carrot
1 cup diced zucchini
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 cups no-salt chicken broth
1/2 cup canned chickpeas, rinsed and drained
1/2 cup golden and/or dark raisins
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup couscouc
1/4 cup chopped fresh coriander or parsley

1. In a small skillet, toast the almonds over medium heat, shaking the pan frequently, until browned, about 5 minutes. Set aside.

2 Coat a large nonstick skillet with vegetable cooking spray and heat over medium-high heat. Add the chicken and cook, turning, until browned all over, about 5 minutes. Remove from the skillet; set aside.

3. In the same skillet, heat the oil over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Add the carrot and zucchini and cook, stirring, 3 minutes. Add the cinnamon, cumin, ground coriander, and cayenne. Cook, stirring, 1 minute to toast the spices. Add the chicken broth and heat to boiling. Reduce the heat, add the reserved chicken and simmer, covered, 20 minutes.

4. Add the chickpeas and raisins and cook, covered, 10 minutes. Stir in the lemon juice, salt, and pepper. Uncover and boil over medium-high heat until the sauce is thickened, about 5 minutes.

5. In a medium saucepan heat 1 1/2 cups water to boiling. Stir in the couscous and remove from the heat. Let stand 5 minutes. Stir in the almonds and coriander and fluff lightly with a fork before serving with the chicken.

Calories: 501
Saturated Fat: 2gm
Protein: 34gm

Phosphorous - 39% RDA
Iron - 21% RDA
Vitamin A - 100% RDA
Niacin - 52% RDA
Riboflavin - 21% RDA
Vitamin C - 25% RDA

Steph notes: a) I never include the raisins, I'm just not a fruit-and-meat person. b) I usually double all the spices except for the cayenne. c) Dicing vegetables usually takes more time than I have; I just use the mandoline.

Enjoy!

[Kalna]

The recipe that I am asked to bring to gatherings is Crab Cakes.

I found the perfect cakes recipe at Epicurious.com
" Traditional Crab Cakes "21" Club". They are great and my search is over for the best crab cakes.

My favorite pasta and seafood also is at Epicurious.com
"Cajun Seafood Pasta"

Both these recipes are wonderful but expensive to prepare. I use them for special occasions.

Carolyn

[maizeyoats]

Loren, this was a great idea.
I have had an idea for ages now of starting a thread "what would you have for your last meal"; but everytime I think of starting it and should go first I can't make up my mind on the menu...too many good things. I do know the soup, though, and it's not the one I am posting below; but this is the one I make most often. The one I'm not posting is decadent to the extreme; but after all it would be the "last meal"
This is a winter staple and I have posted it before.
African Peanut Soup Recipe
Here's a great version of this recipe which
is pureed to be creamy rather than leaving
the vegetables in chunks as a stew.

WEST AFRICAN PEANUT SOUP
(from "Sundays at the Moosewood Restaurant")

2 cups chopped onion
1 Tblsp vegetable oil
1/2 tsp cayenne or other ground chiles
1 tsp grated peeled fresh ginger
1 cup chopped carrots
2 cups chopped sweet potatoes
4 cups vegetable stock or water
2 cups tomato juice
1 cup smooth peanut butter
1 Tblsp sugar
chopped scallions
chopped roasted peanuts

Sauté onion in oil until it is transluscent.
Stir in cayenne and ginger. Add carrots and
sauté a couple minutes more. Mix in potatoes
and stock, bring to a boil, simmer 15 minutes
(until the vegetables are tender). Puree the
vegetables with tomato juice (and some of the
cooking liquid if necessary) in a blender or
food processor. Return the puree to the pot.
Stir in the peanut butter until smooth. Check
sweetness and add sugar if necessary. Reheat
gently, using a heat difuser if necessary to
prevent scorching. Add more water, stock, or
tomato juice to make a thinner soup if
desired. Serve topped with plenty of chopped
scallions and chopped roasted peanuts.

Serves 6-8

[newcook]

Val, here is the recipe for the fruitcake.

Royal Wedding Cake

Recipe By :
Serving Size : 0 Preparation Time :3:40
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups dark or golden raisins
3 cups currants
2 cups seeded raisins
2 1/2 cups glaced red cherries -- chopped in half
3 cups mixed chopped glaceed fruit
1 cup chopped glaceed peel
1 cup whole blanched almonds
grated peel and juice from 1 orange
1 tablespoon finely grated lemon peel
1/2 cup maple syrup
1/4 cup milk
2 tablespoons molasses
2 teaspoons vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup ground almonds
1 pound unsalted butter
2 1/2 cups brown sugar
6 eggs
brandy

Preheat oven to 250 degrees F. Grease three 9 X 5 X 3 inch loaf pans, line with greased heavy brown paper or foil. Set aside.

Measure out and chop the fruits. Place in a very large bowl. Roast the nuts and add to the fruit mixture. Add finely grated orange and lemon peel. Stir until well mixed. Set aside.

Prepare the liquid ingredients by combining the juice from the orange with the maple syrup, milk, molasses and vanilla.

Measure the flour, baking powder and seasonings into a bowl. Stir with a fork until well blended or sift mixture together. Stir in ground almonds. Set aside.

Place butter and sugar in a large mixmaster bowl. Beat with an electric mixer until very creamy. Beat in the eggs, one at a time. Gradually beat in about a third of the flour mixture, then a half of the liquid mixture. Repeat the process, ending with the flour mixture. You may have to stir in the final portion of the flour mixture by hand.

Pour this batter over the fruits and nuts. Mix well with your hands. Pour into prepared pans. Dip hands in water, then flatten the top of the cakes.

Bake in the center of the preheated oven 2 1/2 to 3 hours, until cake tester inserted in the center of the cakes comes out clean. Cool in pans for 10 minutes, then remove and cool on a rack. Brush with brandy, wrap in foil.

Store in a cool place or refrigerate.

Description:
"This recipe is a scaled down version of Buckingham Palace Wedding Cake"
Yield:
"3 loaves"

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


NOTES : Preparation time: 40 minutes
Baking time: 3 hours

Daniele

[valchemist]

thanks for typing that up, daniele. looks great!! I love fruitcake.

[Pony]

I absolutely love the Champion Chicken Parmesan recipe from CL (not sure which issue). I really don't want to try another recipe even if it is easier. I know this is quite labor intensive for such a simple meal, but still will make it over anyother Chicken Parmesan recipe!

[little_bopeep]

I gotta agree with the sentiments about the Maple Brined Turkey, with coke in the gravy. My family won't let me make turkey any other way now, and we also make chicken this way.

Beckms, your burger bun recipe is in a permanent rotation at my house; we make them at least once a week for burgers, chicken burgers, and chicken salad sandwiches. Many, MANY thanks!

[rissole]

Originally posted by Searcher
Canice, would you, when you get a chance post your Mushroom Soup and Corn Chowder recipes?
And Erin Elizabeth, I'd love to see the baked Lima Beans, I've been looking for a recipe for ages.

Thanks!

I second that. :)

[amelippi]

I keep seeing all these rave reviews for these brownies, that I would really love the recipe.!!!! Where is it posted or could someone please posted the recipe? Thanxs so much!!! This is truely a great thread, let's keep it going!!!! :-)!!:)

[valchemist]

* Exported from MasterCook *

The Farm of Beverly Hills Brownies

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c unsalted butter -- cut into pieces
12 oz fine-quality bittersweet chocolate -- chopped
6 large eggs
1 1/4 cups cake flour -- not self rising
1 1/8 c unsweetened cocoa powder -- not Dutch process
3 cups sugar
1/2 teaspoon salt

Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Stir in nuts. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Cooks' note: • Brownies keep, layered between wax paper in an airtight container, 5 days.
Makes 20 brownies


Source:
"Gourmet, February 2000, You Asked For It"

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

['lil cooker]

From CL:
Whole Wheat Buttermilk Pancakes
Lentil Dal and Bree's Tomato Lentil Soup (similar flavors)

Favorite coffeecake: Lemon Rosemary (CL a couples years ago)

Fettucini Alfredo (CL Complete)- DS favorite

Moomie's Burger Buns - a regular - from BB/posted by ?

Cookies - Clementine's Oatmeal Choco Chip - back of Ghiradelli Chocolate chip package - with just a hint of cinnamon.

Bread - Rosemary Walnut (CL - a staple)

Sticky Chicken (BB) and Mashed Potatoes w/Roasted Garlic Butter (CL last year)

Gosh... there are lots more, but these come to mind first!!!!

[Holly in KC]

Here is the "general" recipe. I've made it so many times that I just I don't measure the ingredients very well. Its forgiving - and so easy - everything is in the pantry or usually on hand in the fridge.

Ore-Ida's Potato Soup Recipe
4 ounces turkey bacon, diced (I always use Louis Rich)
1 medium white onion, chopped
1 can evaporated skim milk
1 can non-fat chicken broth (I use Swansons)
1 - 2 teaspoons (or more) crushed thyme
frozen mashed potatoes
cubed boiled red potatoes
chopped parsley
ground pepper

Okay - I've never really measured the amount of red potatoes that I use. The recipe is supposed to serve 6 (I probably get closer to 4), and I like a lot of potatoes, so I just "eyeball" 4 servings worth. Just boil (or steam) until tender.

In a large sauce or soup pan, heat turkey bacon over medium heat until it starts to brown a bit. Add onions, and cook until translucent.

Add milk, chicken broth & thyme. Bring to a boil. Stir in frozen mashed potatoes. The original recipe called for 4 cups. I use a lot more (probably close to a full bag). Like I said, I like it more like soupy mashed potatoes than soup. Stir in boiled potatoes and heat until warm. Stir in black pepper and parsley to taste.

[TerriS]

Sure!

Pesto Sauce

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips, Dressings and Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tbs pignolia(pine)nuts
2 cups tightly packed basil
4 garlic cloves
4 Tbs fat free grated cheese
1 Tb olive oil
1/2 tsp black pepper
3/4 tsp salt
3 ounces reduced sodium chicken broth -- (3 to 7)

Combine first 7 ingredients in a food processor. Pulse until chopped. Add in broth until desired consistency. Pour into ice cube tray. Freeze. Makes 10 pesto cubes.

servings | 10
estimated POINTS per serving | 1
Special Notes: I use about 2 cubes per cup of pasta. Ingredients can be adjusted to taste just alter the points.

I remembered another recipe that I've stopped looking for. I now skim over all paella recipes. The first and only paella I have made is Epicurious' [i]Paella Shellfish Risotto. It's just what it sounds like - a paella risotto. Has chorizo, calls for mussels, I just use shrimp and scallops usually. I've doctored it a bit but it is SO GOOD!

[HRJ]

Here's the blueberry pie recipe. It's from "Maida Heatter's New Book of Great Desserts," (which was "new" back in 1982). I've made it so many times the pages of my book are stuck together with blueberry juice.

This recipe is for an open-face blueberry pie, which is a little different than the usual two-crust pie. One thing I like about it is that you make the filling on top of the stove, so you're not heating up the kitchen in the middle of the summer baking something in the oven. (The crust needs to be baked briefly, however).

The recipe assume the bigger, sweeter "Jersey-style" berries -- if you're using the little tart "Maine-style" wild blueberries, I'd add more sugar, but I've never tried it that way.

For the crust, you can use either a regular pie shell, or a crumb crust. I either use a homemade shell (recipe from Gourmet) or, more frequently, a frozen Oronoque crust.

Blueberry Pie #1

1 9-inch baked pie shell or crumb crust
2 pint boxes blueberries (each box will measure about 3 cups)
1/4 cup cornstarch
1/4 cup cold water
3/4 cup boiling water
1 cup granulated sugar
1/4 tsp salt
1 1/2 Tbsp fresh lemon juice
1 Tbsp unsalted butter
Whipped cream for garnish

Place berries in large bowl of cold water. Let water run off between your fingers as you scoop up berries and place on paper towels to drain. As you do, pick over them carefully and remove any unripe berries, loose stems, etc.

In small bowl, stir the cornstarch into the cold water until dissolved. Then add the boiling water and stir until smooth. Place in 1-quart saucepan.

Add sugar, salt and 1/2 cup of the berries. (Reserve the remaining 5 1/2 cups berries.)

Place pan over medium-low heat and stir constantly. While cooking and stirring, press the berries against the sides of the pan to crush them. Cook until the mixture comes to a low boil, then thickens and becomes somewhat clear. It should take about 10 minutes. Then reduce the heat to low and cook very gently for about 3-4 minutes.

Remove from heat, and stir in lemon juice and butter. Then, in a large bowl, gently mix the reserved berries with the warm sauce.

Pour into prepared pie crust; let cool. Refrigerate for about 3 hours before serving.

*Note: The author suggests serving this with whipped cream made with 2 cups heavy cream; 3 Tbsp granulated or confectioners sugar; and 3 Tbsp kirsch or cassis, or 3/4 tsp vanilla. I mostly serve it with vanilla ice cream.

Enjoy!

Helene

[HRJ]

Here's the peanut-noodle recipe, which is from CL April 01. I don't prepare the tofu the way the recipe suggests -- I've put my variations at the end.


Fettuccine and Tofu With Finger-licking Peanut Sauce

Recipe By :Cooking Light Magazine. April 2001. Page: 127.
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fat-free, less-sodium chicken broth
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) sliced green onions
1 cup shredded carrot

Directions.
This dish has endless variations: Substitute chicken, pork, or shrimp for the tofu and almost any kind of pasta for the fettuccine. Or add vegetables of your choice.

1. Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

2. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently. Yield: 4 servings (serving size: 2 cups).


I don't like the idea of dumping the tofu cubes into the pasta water -- seems like you'd end up with pale little nuggets of almost-raw tofu. Here's the two approaches I've tried, and liked both:

Tofu variation 1: Cook the pasta as usual, drain it. Then, cook the carrots, scallions and cubed tofu in just the slightest amount of peanut oil, in a non-stick pan, until the vegetables are tender but still crisp, and the tofu is slightly heated through.

Tofu variation 2: Cube the tofu; place cubes on a baking sheet. Spray with non-stick spray -- turn cubes around to make sure you get all sides. Pre-heat broiler; broil tofu for a few minutes, a few inches from the heat source. Remove, set aside to mix in at end of recipe. Cook carrots and scallions with pasta, as directed.

It's best to have the tofu really well drained before doing either of these steps -- I like to get the tofu out in the morning, slice it; put it on a plate sandwiched between several layers of paper towels, with a heavy weight on top. Then put back in refrigerator and let drain during the day. It will be in good shape by the time you're ready to make dinner.

[purplefishy]

Canice: Another request for your corn chowder recipe. I love corn soups nad it would wonderful to have your recipe that comes with such high recommendations -- with your alterations of course :D
Thanks!

[sherri]

The African soup that Maizeyoats posted is awesome. I think I may have cut back on the peanut butter a bit though. It is a great winter meal, I highly recommend it!!

[gertdog]

Mmmmmm, Helene, thank you! This sounds like a perfect summer pie! And I like that it is a one-crust pie, too. :)

Stephanie

[MiMo]

I really like the CL recipe for Fettucine Alfredo that uses cream cheese. (I can post it if you don't find it in the Search). Also, I have been looking for the perfect Sour Cream Enchiladas for years, and I finally found the perfect recipe last year. When I have time to type it up in the next day or so, I'll post it.

[Wendy w]

I love this thread and am just getting around to answering it. I love Sandy's beef stew, Rebecca's tortilla soup, and I have an orange flavored cranberry recipe that I always make at Thanksgiving. As far as chicken enchiladas are concerned, here is the recipe that I have been making for a few years now:
CHICKEN ENCHILADAS

1 16-ounce container light sour cream
1 7-ounce can diced green chilies
4 large green onions, chopped
1/2 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
2 cups diced cooked chicken
2 cups packed grated sharp cheddar cheese (about 8 ounces)

8 8-inch-diameter flour tortillas
1 8-ounce package light cream cheese, cut lengthwise into 8 strips
1 1/2 16-ounce bottles mild picante sauce or salsa

Additional chopped fresh cilantro (optional)

Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.

Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)

Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.

Top with remaining sour cream. Garnish with cilantro, if desired.

Serves 8.

Bon Appétit
September 1994
Molly McCarty: Salmon Beach, Washington

[Darlin]

Tizzylish, Would you mind posting the Tyler Florence Chicken and Dumpling recipe?? TIA!!

[erin elizabeth]

Sorry it took me so long to post this! This is a granma recipe, so you'll have to taste and see for your preferences. She makes it until it "looks right"--a light red sauce. Don't be tempted to leave off the bacon--it adds a wonderful flavor to the beans (and is a guilty pleasure of mine--yum!).

Baked Beans

1 pound dry lima/butter beans
2 qts cold water
3 tbsp cornstarch
3-4 tbsp dark corn syrup
2 tbsp brown sugar
3-4 tbsp molasses
1 1/2-2 c ketchup
1 tbsp salt
1 tbsp pepper
a few strips bacon

Soak beans in water overnight. Simmer in soaking water 1 hour or until tender but not mushy. Do not drain! To beans and cooking water (what is left), add all other ingredients. Pour into a 9x13. Arrange bacon on top of beans. Bake at 350 for 45 minutes. Stir beans and turn bacon--bake an additional 45 minutes.

[Pico]

Great thread! I've seen a lot of praise for JeAnne's brownies (which do sound delicious ;) ), but IMHO nothing tops the recipe on the Baker's Unsweetened Chocolate box. Yes, the one-bowl recipe which barely requires opposable thumbs... I like to add a little more walnuts and a little less sugar (and sometimes a splash of Kahlua, etc.) so they're uber-dark and rich. Immorally good.

[run4joy]

Oh wow, this thread was so much fun to read. This recipe is actually a sauce, Goma Su (Sesame Garlic Sauce). I've used it over and over for stir-fries, grilled pork tenderloin, and dipping. Here it is:

1/2 cup toasted sesame seeds
3 tablespoons soy sauce
1/4 cup rice vinegar
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon vegetable oil
2 garlic cloves, minced
dash red pepper flakes
1/2 tsp sesame oil

Toast sesame seeds in a hot skillet, shaking constantly to prevent burning. In a grinding bowl or blender, grind toasted seeds to a paste. Blend in remaining ingredients until sauce is smooth. Pour into small individual bowls. Sauce can be made 1 to 2 days ahead and refrigerated.

[MiMo]

Originally posted by Kayaksoup
Chocolate Chip Cookies. I use a recipe from Sugar (not sure if that show airs in the states) They are the perfect cookie. My coworkers clamour for them all the time. I wont change a stitch of the recipe, and I will never use a different one.

You just can't talk about how wonderful a chocolate chip cookie recipe is and not post it for all of us. (I'm begging on behalf of the many chocolate chip cookie lovers on this BB looking for the perfect recipe.)

[Kayaksoup]

Well, here it is


Chocolate Chip Cookies


3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
8 oz bittersweet chocolate, cut into chunks
(I use bittersweet choc. chips)

Directions:
1.Preheat oven to 350 F.
2.Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
3.Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
5.Let cool slightly and enjoy.

The cornstarch makes them crisp yet chewy. I don't know how to describe it. And they are soooo easy to make:D

[MiMo]

Originally posted by Kayaksoup
Well, here it is


Chocolate Chip Cookies


3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
8 oz bittersweet chocolate, cut into chunks
(I use bittersweet choc. chips)

Directions:
1.Preheat oven to 350 F.
2.Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
3.Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
5.Let cool slightly and enjoy.

The cornstarch makes them crisp yet chewy. I don't know how to describe it. And they are soooo easy to make:D

Thanks for posting it...that was fast. Somehow I have this feeling that a lot of people on this BB will be trying these this weekend. I think the "crisp yet chewy" texture is what many of us have been looking for. I've never made chocolate chip cookies with bittersweet chocolate, either. Hmmmmm...who knew?

Thanks again for sharing this with all of us!!!

[Leisa M]

Originally posted by MiMo


You just can't talk about how wonderful a chocolate chip cookie recipe is and not post it for all of us. (I'm begging on behalf of the many chocolate chip cookie lovers on this BB looking for the perfect recipe.)

Ditto!

[Kayaksoup]

Well, I hope you all like them as much as I do:D

[Tizzylish]

Thank you for the Latkes recipes, I can't wait to try them!! :D


Darlin, his recipe is a bit labor intensive, but so worth it to me. Usually I roast two chickens when making it the night before, one for dinner that night, and one for this, or you can make it even easier and buy one of those roasted chickens at the deli counter of your favorite grocery store.


* Exported from MasterCook *

Chicken and Dumplings

Recipe By :Tyler Florence
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roasted Chicken:
1 whole chicken -- (3-pound)
Salt and freshly ground black pepper
4 ounces unsalted butter -- softened
1 lemon -- halved and juiced;
halves reserved
1/4 cup fresh chopped herbs -- such as thyme,
parsley and rosemary
1 onion -- halved
4 garlic cloves -- smashed
Fresh whole herbs -- such as rosemary,
thyme and parsley sprigs



Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper.

In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock.

Chicken Stock:
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery stalks, cut in large chunks
1 onion, halved
1 garlic bulb, halved
Reserved chicken bones
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves

To prepare the stock, coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside.

Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4 to 1 cup buttermilk

To prepare the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like.

Supreme Sauce:
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 cloves garlic, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped flat-leaf parsley, for garnish

To prepare Supreme Sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.

Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.

Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving.



Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 3 hours 5 minutes
Difficulty: Medium

[newcook]

Does anyone have the Spinach mushroom Frittata from Moosewood low-fat favorites that TerriS mentions already typed up? Otherwise I can put it in and post it if anyone is interested.

Daniele

[Darlin]

Tizzylish - Thanks so much for typing up that huge recipe. I'm really anxious to try it - on a cool day!

[aquinas_chris]

Wendy W reminded me of a few more....

We make a scrumptious little rendition of a cranberry sauce around the holidays that uses jello, mandarin oranges, pecans and a host of other goodies. I don't even know if it has cranberries in it.. oh wait, it does. Anyhoo, it's so good and I don't normally care for cranberry sauce.

And we have a tried and true recipe for tomato pudding. Not what you would expect.... it's sinfully delicous. Not a dessert, it's a side dish! Has anyone else ever had it? I'll post the recipe if anyone's interested. Now I'm craving it....

Christina <><

[JA]

Oh Christina could you please post that pudding recipe?
I'm always looking for new ways to use all the tomatoes that show up in August.
I must add that one of our all time favorite recipes is tomatoe pie. It's become an annual staple.

[badunnin]

Not that anyone is likely to post such a recipe here, but I have about 3 pasty recipes that I am absolutely in love with.

[slawrence]

Pasty recipes??? Oh yeah, I would like to see them. I LOVE pasties. I grew up in northern Minnesota and my mom makes great ones. That is one of my ultimate comfort foods, but only when my mom comes out here and leaves my freezer full of them. :) Sue

[valchemist]

never heard of a pasty.

I thought that was a typo and you meant pastry.

now I am curious. :)

[meslgh]

Everytime I check into this thread there are more wonderful sounding dishes! I don't really have anything of my own to add, because I always want to try something new. And, speaking of trying something new, I'd love the recipes for the tomato pudding and tomato pie, pretty please.

[Kayaksoup]

I'd like to see a pasty recipe too. I looove them. So pretty please?

[newcook]

But what is a pasty?

Daniele

[MiMo]

Originally posted by newcook
But what is a pasty?

Daniele

Val, Daniele, and I must be in the dark.....WHAT IS A PASTY? (Or is that a typo for "pastry"?) And yes....all pasty and pastry recipes are welcome here!!! :D

[jena]

A pasty is an individual serving sized pastry filled with savoury fillings like meat or chicken or potatoes. Check out:

http://www.hwatson.force9.co.uk/cookbook/recipes/meat/cornishpasties.htm

for a better description and a picture.

[Gracie]

I have had pasties from when I was little. I loved them growing up. My grandparents always made them. They are from eastern PA near Lehigh. I thought they were a PA thing - it sounds like they're also a MN thing!

Our pasties were always ground beef, potatoes and onions wrapped in pie crust. Us kids dipped our forkfuls in ketchup. We never had chicken - what a concept! :D

Can't think of how to make them healthy, though, with all the pie crust.

Loren

[badunnin]

Originally posted by Gracie
I have had pasties from when I was little. I loved them growing up. My grandparents always made them. They are from eastern PA near Lehigh. I thought they were a PA thing - it sounds like they're also a MN thing!

Our pasties were always ground beef, potatoes and onions wrapped in pie crust. Us kids dipped our forkfuls in ketchup. We never had chicken - what a concept! :D

Can't think of how to make them healthy, though, with all the pie crust.

Loren
Loren - it's actually a mining thing. The roots are actually traced back to Cornwall, England and Finland. The recipes I have are Cornish. They are very popular in the Upper Penninsula of Michigan as well, which is how I became acquainted with them. The traditional one contains minced beef or pork, potatoes, carrots, rutabaga and swede (turnip) in a short-crust. Other variations that I love are steak and stilton, pork and apple, and cheese and onion (or potato, cheese and onion).

Here is my fav traditional recipe...
Original Pasty
3 c. flour

1 1/2 sticks butter (I use a mix of lard (yes, lard) and butter)(cold and cut into bits)

1 1/2 tsp. salt

6 tbsp. water


In a large bowl, combine flour, butter and salt. Blend ingredients until well combined and add water, one tablespoon at a time to form a dough. Toss mixture until it forms a ball. Kneed dough lightly against a smooth surface with heel of the hand to distribute fat evenly. Form into a ball, dust with flour, wrap in wax paper and chill for 30 minutes.

filling

1 lb. round steak, coarsely ground

1 lb. boneless pork loin, coarsely ground

5 carrots, chopped

2 lg. onions, chopped

2 potatoes, peeled and chopped

1/2 c. rutabaga, chopped (can substitute turnip)

2 tsp. salt

1/2 tsp. pepper

Combine all ingredients in large bowl. Divide the dough into 6 pieces, and roll one of the pieces into a 10-inch round on a lightly floured surface. Put 1 1/2 cups of filling on half of the round. Moisten the edges and fold the unfilled half over the filling to enclose it. Pinch the edges together to seal them and crimp them decoratively with a fork. Transfer pasty to lightly buttered baking sheet and cut several slits in the top. Roll out and fill the remaining dough in the same manner. Bake in a preheated 350 degree oven for 30 minutes. Put 1 tsp. butter through a slit in each pasty and continue baking for 30 minutes more. Remove from oven, cover with a damp tea towel, cool for 15 minutes

[Kayaksoup]

oooh thank you. I can taste them already:D

[adrianna!!]

Being from the southeast, I only recently learned of "pasties"...I always thought those were the things exotic dancers wore! LOL! I think they are similar to Latin empanadas. I remember hearing that long ago, women made them for their hsbands working in the caol mines...and they would put a savory filling in the first half, then a sweet filling in the second half for dessert! I just thought that was interesting!

This is a great idea for a thread! My tried and true recipes are for "Sausage and Cornbread Stuffing" from Cook's Illustrated, A macaroni and cheese casserole my mom makes using cream of mushroom soup and mayo, a cranberry-apple chutney...hmmm....I know there are more, I just can't think of them right now!

[Holly in KC]

Its probably not very authentic, but here is one of my repeater recipes... from CL, 7/97. The ketchup, while very easy, is really good.

Quick Pasties with Sweet and Hot Ketchup
Pasties are individual meat-and-vegetable pies with a homemade sweet-hot ketchup. We've made on large loaf to save time and used dough found in the refrigerator section of the grocery store to cut down on fat.

1 cup cubed peeled baking potato ( I always use more)
1 cup chopped onion
1 pound ground round
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 tablespoons minced fresh or 2 teaspoons dried parsley flakes
1 (10 ounce) can refrigerated pizza crust dough
Sweet and Hot Ketchup (recipe follows)
Oh - and I always add 1/4 cup mozzarella - helps bind the ingredients

Place potato in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Cool and set aside.

Preheat oven to 350

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion; saute 4 minutes. Add meat; cook until browned, stirring to crumble. (I like my meat well done, so I reverse the order - start with the meat, drain off any fat 3 minutes in, then add the onions)

Combine chili powder and next 6 ingredients (chili poder through ginger); stir into meat mixture. Remove from heat, and add potatoes and parsley, stirring just until combined.

Unroll pizza crust dough onto a baking sheet coated with cooking spray; pat dough into a 14 x 10 inch rectangle. Spread meat mixture lengthwise over half of dough, leaving a 1 inch border. (Sprinkly with mozzaella if following my addition) Fold the remaining dough over meat mixture; tightly seal edges.

Bake loaf at 350 for 25 minutes or until golden. Let loaf stand 5 minutes. Cut loaf into 8 pieces, and serve with Sweet and Hot Ketchup. Yield: 8 servings (I think its closer to 4 or 5 servings -- unless you have some substantial side dishes).

Nutritional info (with 1 T ketchup): Calories: 232 (14% from fat), Fat 3.7g (sat 1.2g, mono 1.3g, poly 0.6g); Protein 15g, Carb 31.7g; fiber 1.3g, chol 32mg, iron 1.8mg, sodium 533 mg, calc 22mg.

Sweet and Hot Ketchup
1/2 cup ketchup
2 tablespoons honey
1/4 teaspoon hot sauce (tobasco)

Combine ketchup, honey, and hot sauce, stir well. (Can be easily doubles - refrigerate in an airtight container in the fridge. Serve as a condiment with roast beef, meat loaf, or hamburgers.)

[Molli526]

Originally posted by adrianna!!
Being from the southeast, I only recently learned of "pasties"...I always thought those were the things exotic dancers wore! LOL!

It is all in the pronunciation. How I remember is what rhymes with pastry, is what the dancers wear. The short "a" is what you eat.

[claire797]

Originally posted by Molli526


It is all in the pronunciation. How I remember is what rhymes with pastry, is what the dancers wear. The short "a" is what you eat.

Thank you! Now I won't find myself in an awkward situation if I ever had to use the term "pastie" in conversation. I had no idea how it was pronounced.

[TLee4]

WendyW,
Thanks for the chicken enchilada recipe. Absolutely delicious!!

Terri

[Canice]

Here are the soup recipes requested by Searcher, rissole, and purplefishy…
Warning: These are not light at all!

Corn Chowder
From “The New Basics” by Julee Rosso and Sheila Lukins
An updated version of an Old West favorite – this is loaded with corn! The red pepper and cilantro give it a fresh new taste.

4 ounces sliced bacon, cut into 1” pieces
2 Tbsp. unsalted butter
2 cups chopped onions
2 Tbsp. unbleached, all-purpose flour
4 cups chicken stock
2 medium potatoes, peeled and cut into 1/4-inch dice
1 cup half-and-half
4 cups cooked corn kernels, drained
3/4 tsp. coarsely ground black pepper
Salt, to taste
1 large red bell pepper, cut into 1/4” dice
3 scallions (green onions), white bulbs and 3 inches green, cut into 1/4” slices
1 tbsp. chopped cilantro, for garnish

1. Wilt the bacon in a large soup pot over low heat until fat is rendered, about 5 minutes. Add the butter and allow it to melt.
2. Add the onions and wilt over low heat for 10 minutes. Add the flour and cook, stirring, another 5 minutes.
3. Add the stock and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, 12-15 minutes.
4. Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
5. Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes. Serve immediately, garnished with cilantro.
*My only change to this recipe is that the original called for 2 large potatoes, and somewhere along the line I decided to use slightly smaller ones. That’s it! As noted…it’s pretty much perfect! (Though I might toss in a diced jalapeño, too.)

Bresse Mushroom Soup
From "The Greens Cookbook" by Edward Espe Brown

2 Tbsp. Butter
1 yellow onion, sliced
1 tsp. Salt
2 cloves garlic, roughly chopped
2 Tbsp. Parsley, chopped
1 tsp. nutritional yeast (optional)
1/2 cup dry white wine
1 pound mushrooms, roughly sliced or chopped
6 cups mushroom stock - recipe follows
2 slices bread, any kind
1/2 cup light cream
Pepper
Chives, parsley, or tarragon, chopped, for garnish

Heat the butter in a soup pot until it foams; then add the onion and salt. Cook over medium-high heat for 3 minutes to soften the onion, stirring frequently. Add the garlic, parsley, and yeast, if using, and cook 2 minutes more. Pour in the wine, raise the heat, and reduce it for another 3 minutes.
Add the mushrooms and stew them with the onion over medium-low heat for 6-8 minutes, giving them a stir partway through the cooking. Pour in the stock and bring it to a boil. Lower the heat, add the bread, and simmer for 20 minutes.
Let the soup cool slightly; then either briefly purée it in a blender, leaving small pieces of mushroom, or purée it longer, making a smooth, creamy soup. Heat the soup again and stir in the cream. Taste it and season with more salt, if needed, and freshly ground black pepper. Serve with the fresh herbs. This soup is nice served with a spoonful of crème fraîche in each bowl.
*I always use sherry instead of white wine, have never used the nutritional yeast, buy more mushrooms, and usually use sourdough bread.

Wild Mushroom Stock
From "The Greens Cookbook" by Edward Espe Brown

1 ounce dried porcini mushrooms
1-1/2 Tbsp. Olive oil
4 ounces fresh mushrooms, sliced or chopped (optional)
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped into 1/2 inch squares
1/2 cup leek greens, roughly chopped into 1-inch pieces (optional)
4-6 thyme branches or 1/4 tsp. Dried thyme
2 bay leaves
6 branches parsley, roughly chopped
3 sage leaves or large pinch dried sage
2 garlic cloves, chopped
1 tsp. Salt
9 cups cold water

Cover the dried mushrooms with 1 cup hot water and set them aside. Heat the olive oil in a soup pot, add the vegetables, herbs, garlic, salt, and cook over medium-high heat, stirring frequently, for about 5 minutes. Next add the dried mushrooms and their soaking liquid plus the 9 cups cold water, and bring to a boil; then simmer for 45 minutes. Strain the stock through a fine-meshed sieve. Use it as is or return it the stove and reduce it further to intensify the flavor as much as desired. Generally it takes about 15 minutes at a slow boil to reduce the volume of liquid by 1 cup.
Variation: For a darker colored stock, caramelize the onion separately first. Heat the oil, add the onion, and cook it until it has turned a very dark brown, stirring occasionally at first, then more frequently as it gets darker. Add the remaining ingredients plus the water, bring to a boil, cook as above, and strain.
*I do use the fresh mushrooms, and use a whole leek green. If you actually do save the stems from your shiitake mushrooms, now is the time to pull them out of the freezer and use 'em!

[maizeyoats]

Canice,
That Corn Chowder sounds so wonderful I wish it were a cold winter day and I'd be making it.
I have the cookbook; but I have so many cookbooks I never get around to looking at them all so I appreciate your posting this recipe.
Once again, a great thread, Loren!

[Jewel]

Just off the top of my head I have two. I love baked ham, but get tired of the same old glazes. We also love a sauce to drizzle on ham slices. I found a recipe on Epicurious that I expanded on, and we will never make baked ham another way!
**
Balsamic Dijon Glazed Ham
1 cup dark brown sugar
5 TBS Balsamic vinegar
3 TBS Dijon mustard

Mix together with wire whisk, reserve 1/4 cup, baste ham throughout cooking using the remaining glaze mixture. After ham is done remove ham from roasting pan and pour glaze/ham juices into saucepan, add remaining 1/4 cup glaze and 1 cup chicken broth. Bring to a boil and reduce to 1 cup. If still too thin thicken with a bit of cornstarch. Serve drizzle sauce with ham.
**
I've also used this glaze on pork sirloin steaks and pork tenderloin. YUM! :)

My other favorite is Epicurious' Chili Roasted Chicken with Roasted Garlic Gravy. Simply the best roast chicken recipe there is...

[purplefishy]

Canice -- thanks for posting those recipes. They look fantastic!

[dlaboriel]

My absolute favorite would be a coconut pound cake I found over on Southern Living.

[Canice]

Originally posted by maizeyoats
Canice,
That Corn Chowder sounds so wonderful I wish it were a cold winter day and I'd be making it....

I've thought about that irony, maizeyoats: Sweet fresh corn and all those wonderful corn chowder recipes out there...at the peak of summer! (Of course, not usually problem here :rolleyes: )
I would love to have a New Basics cookbook challenge; such a nice book, and I've made little besides soups and a couple of desserts......

[Wendy w]

Originally posted by TLee4
WendyW,
Thanks for the chicken enchilada recipe. Absolutely delicious!!

Terri

You are more than welcome! I'm very happy that you liked it!:)

[aquinas_chris]

Jewel- That glaze sounds great! I have a ham in the freezer and will give that a shot next time around!

dlaboriel- Coconut Poundcake?????? If you have a moment or two, PLEASE post that recipe. I ADORE coconut and pound cake!

C<><

[Searcher]

Thank you both, Canice and Erin Elizabeth. The recipes sound wonderful and I apprecitate you taking the time to post them.

[granolagirl]

Bumpity, bump!

[lschroth]

Stephania4 - I would love the Better Homes and Gardens peach cobbler recipe. I tried to Google it but came up with a blueberry and peach cobbler (which would have been fine with me, except the web page only listed the ingredients and didn't say how to bake it!)
Thanks

[kjh01]

Hey granolagirl, thanks for bumping this! Wow, what a great thread...

My no-turning-back favorites:
*AB's turkey brine for Thanksgiving
*my Mom's Dressing mix
*My in-law's tomato sauce (we had jarred sauce out of desperation last night, and it just tasted so...weird.)
*CI's Chicken and Bok Choy stir fry - I use that sauce for all my stir-fries now!
*a pie crust I found on Epicurious, all butter, and oh so yummy and easy

I'm sure there is more, I'll come back and edit when I think of some :)

[MISSINDI]

LOL - didn't realize this was a resurrected old thread, until I was on page 3! But I'm glad it's back because I missed it the first time around.

Pasties - yum! We actually have a little Mom & Pop-type shop only 10 minutes away that makes beef and sausage ones. Might just have to get some today.

I don't know that I really have any "ultimate" recipes -- I'm always on the lookout for a better one. I do have a Jugged Chicken recipe that DH requests a lot, that I won't be replacing.

This week I made a new version of chili, which DH deemed his favorite chili and bragged about it at work, so I guess my quest for the perfect chili is over as well. The beauty of this one is it's on the table in 30 minutes (and on the menu again tonight!).

[cinnamon_queen]

bumping this thread and also to add my favorites:

I stopped looking for:

Tortilla Soup recipes after RebeccaT posted the one from Stop and Smell the Rosemary.

Chocolate Frosting recipes because I discovered the Cake Mix Doctor's Fluffy Chocolate Frosting

[lsdesign]

Flank steak marinade. I keep trying others however this one from Nathalie Dupree always is the very best and a hit with my boys since they were little tykes.

1/2 cup soy sauce
3 tbs. Dijon mustard
1 tbs. freshly ground black pepper
4 garlic cloves, peeled and chopped
1/4 Worcestershire sauce
1 2- 2 1/2 lb. flank steak

Wisk ingredients together in a small bowl. Pour over flank steak and marinate in fridge 6 hours or 2 days.

[MISSINDI]

Originally posted by aquinas_chris
dlaboriel- Coconut Poundcake?????? If you have a moment or two, PLEASE post that recipe. I ADORE coconut and pound cake!

C<><

Seconding the request ... :D

Jewel - that ham glaze recipe sounds great. Added it to my list for Thanksgiving... :)

[cinnamon_queen]

bumping another great thread to the top!

[cookinginItaly]

what a great thread!

the recipes I've stop looking for:

* my grandma's meatballs

* chili con carne . betty crocker's complete cookbook

* Madeira cake (lemon pound cake ) from who to be a domestic godess (NL)

* Mash potatoes - CL complete cookbook

* Mom's cheese tart

I have so many more!

[gabbyh]

How the heck did I miss this one the first time???? So I guess I should wait to rev up the printer :D

~Gail

[ADM]

My Mom's Bread & Butter Pickles and Potato Salad;
Banana Bread;
Black Beans and Rice;
Rice Pilaf;
Chunky Cream of Tomato Soup, that I learned in the 7th grade--in the dark ages!

[Tutalady]

Why not start a thread and post all of these wonderful sounding recipes in one place??

[LivingLowfat]

Here are some of the things I make again and again and again:

Broccoli Cheddar Chicken Casserole:
http://livinglowfat.com/recipebox/poultry/broccoli-cheddar-chicken-casserole/

Macaroni Bake:
http://livinglowfat.com/recipebox/pasta/macaroni-bake/

Beef Stroganoff:
http://livinglowfat.com/recipebox/meat/beef-stroganoff/

Balsamic Chicken:
http://livinglowfat.com/recipebox/poultry/balsamic-chicken/

[cinnamon_queen]

Thought I would add to this list...

CI's Big Super-Nutty Peanut Butter Cookies!

[chipotle]

I just read this wonderful thread for the first time and I completely agree about Tyler Florence's Chicken and Dumplings. It takes about 3 hours of cooking time but I defy anyone to come up with a better recipe.

I also think that Emeril's Blueberry Sourdough Pancakes are the be all and end all in the world of pancakes.

Finally, Rick Bayless' Red Chile Sauce. I live in the southwest and have had many inferior red chile sauces. This one puts most restaurant red chile sauces to shame. It isn't fast because of the part where you use the sieve but it is probably one of the top five recipes I've ever made. It is used in the Chilaquiles al Guajillo on his web site but is great on eggs, potatoes, shrimp, pork, burritos, etc. Plus the aroma from the toasting the chiles is just wonderful.

Be forewarned - this sauce does stain heatproof spatulas, ceramic-lined Dutch ovens, plastic bowls, etc.It freezes really well.

Rick Bayless' Red Chile Sauce

8 medium (2 ounces total) dried guajillo chiles, stemmed, seeded and torn into flat pieces

1 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained

4 large garlic cloves, peeled and roughly chopped

2 1/2 tablespoons vegetable oil (divided use)

3 cups chicken broth

1⁄4 teaspoon sugar

Salt

Toast the chile pieces a few at a time in a dry heavy skillet or on a griddle heated over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 19 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot tap water to cover; place a small plate on the top to keep the chiles submerged.

Use a pair of tongs to transfer the rehydrated chiles to a food processor or blender. Measure in 1 cup of water, add the tomatoes and garlic and process to a smooth puree. Press through a medium-mesh sieve into a bowl.

Heat 1 1/2 tablespoons of the oil in a medium (4- to 5-quart) pot or Dutch oven or a large (12-inch) deep skillet over medium-high heat—you’ll need a lid for whichever vessel you choose. When hot, add the chile puree and stir until nearly constantly until reduced to the consistency of tomato paste, about 7 minutes. Add the broth, partially cover and simmer over medium-low heat for 20 minutes. Season with sugar and salt, usually about 1 scant teaspoon. You should have about a generous 4 cups of brothy sauce.

[golden1225]

I'm loving this thread - thanks!! Looks like there are a number of recipes I need to try!
Here's my list:

Creme Brulee - CI (DH is in charge of this and everyone LOVES it!)
Pizza Dough - CI
French Onion Soup - CI
Meatloaf (my friend Trish's recipe)
Moomie's Buns - CLBB
Strawberry Salad - Taste of Home
Cold pressed coffee - CLBB

I know there must be more, but it's all I've got right now!
:) :)

[testkitchen45]

My mom's (and grandma's) cheesecake is my family standard, but I'll try others just for fun
Charcoaled Marinated Chicken Breasts (Lee Bailey, marinate/grill)
Ina Garten's guacamole
Marinated Black-Eyed Pea Salad (very old CL)
Bran muffins in Bundt pans (NordicWare recipe)

[AZgal]

I have a Cherry Nut Cake recipe from a Robin Hood Flour sack from sometime in the 1940s. My DH aunt used to make it for family parties and I finally talked her out of the recipe. I made a few modifications and now it's a Valentine Day favorite at our house.

Also, my MIL made a Jello cranberry salad every holiday. Now we do also. It's a pretty standard recipe but we think it's the best.

[JMM74]

Easy! My tortilla soup. It's my absolute favorite, I'll never look for another recipe.

[KCSoccer]

Marinated Black-Eyed Pea Salad (very old CL)

Could you please post this recipe? TIA!

[testkitchen45]

Sure, KCSoccer! (I owe ya after your hints on doing Thanksgiving turkey the day b4 T'g!!) Here you go. I keep extensive prep notes b/c I hate reinventing the wheel & making the same mistakes with a recipe, & b/c I'm eventually going to pass all my TNTs along to the kids--so, for the notes, just take them or leave them. It's not a difficult recipe at all, so don't be put off by the length--I have just found various improvements as I've learned ways to make it 1 or 2 days ahead of time. Enjoy!

* Exported from MasterCook *

Marinated Black-Eyed Pea Salad
Recipe By :A real hit with adults, very hearty, and keeps well.
Serving Size : 24
Categories : Easy Entertaining Five-Star Favorite
Main Dish Make Ahead/NO last-min prep
New Year's Eve Side Dish
Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR INITIAL COOKING OF PEAS IN MORNING
AFTER SOAKING:
1 1/3 cups chopped onion -- keeping onion separate when doing ahead

1 pound dried black-eyed peas (one bag) -- or 3 times as many unshelled; shell these to equal 9 cups for the 24-serving recipe (I like using dried anyway)
5 1/4 cups water -- or, with broth, about 3.5 cups liquid per 8 servings (inexact number; it helps to boil water in microwave first)
3/4 cup cooked ham -- diced small
3/4 teaspoon pepper
3 cans chicken broth, low-sodium/no-fat -- or about 5-6 cups turkey broth from freezer (It helps to remember to pull it from the freezer a few days ahead.)

FOR FINISHING RECIPE:
3 ounces white wine vinegar -- or 2 tablespoons per 8 servings
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon honey
1 1/2 teaspoons salt
1 1/2 teaspoons dried dill weed
1 1/2 teaspoons dried thyme
3/4 teaspoon pepper
6 cloves garlic -- crushed

1/4 cup sliced green onions -- scant (again, don't go overboard on onions)
3 cups cherry tomatoes -- halved through the stem end, stems removed but stem ends not cut off

1 bunch spinach leaves -- optional for garnish under salad (on platter is especially pretty, or in bowl)

*** ALLOW 24 HOURS BEFORE SERVING. *** You must soak the peas the night
before and cook them according to the recipe no later than the morning of
serving. If you try to "quick-soak" peas by cooking them in the morning of
Party Day, and then letting them soak for an hour after that in the same
water (recommended by the grocery suppliers if not doing an overnight
soak), your second cook time (see recipe below) may plummet from 25 to 10
minutes, and if you don't watch it, your peas will be mushy and ruined.
This recipe depends on al dente peas. Use a stockpot large enough to boil
the peas with the required amount of liquid (I like to use my tall
All-Clad 7-quart stockpot).

TO MAKE ONE DAY AHEAD (REQUIRED): Soak your black-eyed peas for awhile in
the evening. Change the water before going to bed, and use fresh water for
cooking peas the next morning. When you drain and rinse the peas, leave
them in the colander so that you can cook your onions in the same pot
before returning the peas and other ingredients to the pot.

TO MAKE TWO DAYS AHEAD IF DESIRED: Soak your black-eyed peas for awhile in
the evening (Day 1). Change the water before going to bed. On Day 2 (the
next morning), drain and reserve the peas as described in Step 2. Next,
prepare and cook peas as described below ***but reducing green onion by
1/3***; drain and set aside. Prepare the rest of the recipe ***but omit
the tomatoes***; combine everything and place in refrigerator to marinate.
On Day 3 (your party day), add the tomatoes in the morning.

ONCE PEAS HAVE BEEN SOAKED AND DRAINED: Coat the stock pot with cooking
spray, and place over medium heat until hot. Add onion (see note above if
making recipe 2 days ahead). Saute onion 5 minutes or until tender. Don't
undercook it, yet don't let it brown (if possible; don't worry if it
does).

Stir in peas and next 4 ingredients (peas through broth); bring to a boil.
Cover, reduce heat, and simmer 25-30 minutes or until peas are tender but
not mushy, stirring occasionally. Drain and set aside in bowl that's large
enough to stir in without slopping peas over the side (not a serving
bowl).

Combine vinegar and next 8 ingredients (vinegar through garlic) with a
whisk. Pour over pea mixture; add green onions. Chill for an hour or so
before adding the tomatoes; you don't want to warm them (it'll soften them
up).

Add tomatoes (see note above if making recipe 2 days ahead); toss gently.

Cover and marinate in refrigerator for 8 hours. Spoon onto a spinach-lined
platter or bowl (spinach is optional).

Description:
"MAKE AHEAD. Tasty side dish (or hearty main)."
Source:
"Cooking Light from several years ago."
Yield:
"1 1/2 gallons"
Start to Finish Time:
"0:24"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 99 Calories; 2g Fat (21.4% calories
from fat); 6g Protein; 15g Carbohydrate; 3g Dietary Fiber; 2mg
Cholesterol; 196mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Completely do-ahead. Spoon into pretty serving bowl after marinating time; cover with Press-N-Seal; done!

NOTE ON DO-AHEADS OR LEFTOVERS: I bet that diced red bell peppers would give the same lovely color as tomatoes, without getting soft as the tomatoes do. With the exception of slightly stronger onion over time, the leftovers are just as good as the first-overs--except for the tomatoes, which begin to get soft on Day 2 and really soft by Day 3.

NOTES : YOU MUST PLAN AHEAD. This recipe has to be started the
evening before you want to serve it (24 hours ahead of
time).

I have tripled the original amounts to make a standard
large-sized recipe (of 6 quarts), for these reasons: dried
peas come in 1-pound bags, and people go back for seconds
and sometimes thirds, and the recipe makes great leftovers
(but I'd still try to give the company the "first-overs"),
The number of servings must take into account that people
will go back for more. Makes 24 side-dish servings, or 12
hearty servings (would serve 8-12 as the main dish; should
put it on a bed of spinach for presentation if doing
that).

[Randi R]

Oooh--such a good thread! I have more than I would have thought. Alton Brown's chewy chocolate chip cookies. A plain cheesecake recipe. My grandma's recipe for baked lima beans--though I do continue to try regular baked bean recipes. BBQ sauce. Pancakes (a recent discovery--The Yellow Farmhouse Cookbook). Chili (CL's All-American Chili with beef broth, not wine). Chocolate frosting. Yum, now I will be hungry for all these things! :D

Erin,would you post the recipe for baked lima beans?? That sounds so good...!

[Kingwell]

Thanks to whoever revived this thread--I didn't see it when it started in 2003, but it is a great topic.

I apparently don't make nearly the number of chocolate chip cookies and brownies that other BBers do (because I would EAT them!) but I have some other faves:

Lindrusso's Marinara, which is titled Marinara Magnifica in the CL database. I see no reason to try another.

Buttermilk pancakes from an Indianapolis Junior League cookbook Winners. It is not unlike CL's basic buttermilk pancakes, but adds some melted butter. Every other attempt just pales in comparison.

Crab cakes from Racing to the Table. Again, a pretty basic recipe, but it's about 90% crab, 10% other stuff, including Panko breadcrumbs, which I think makes the difference.

Double Chocolate pudding from www.epicurious.com. It isn't light, but can be easily lightened using lower-fat milk, and always turns out wonderfully.

[Randi R]

Erin,would you post the recipe for baked lima beans?? That sounds so good...!

Oops, I found it! Sorry, it was way up above...:eek:

[dunak]

Thanks so much for starting this fantastic thread. And to everyone for posting such great recipes.

Five Favorites:
1. Oatmeal, pear, and cranberry crisp - Ina Garten (from one of her books)
2. White Chili - CL
3. Chocolate Bread Pudding - Paula Deen
4. Hot Artichoke Dip - CL
5. Tomato and White Bean Soup - CL
************************************************** ********
White Chili

Cannellini beans, tomatillos, and lime juice lend a refreshing spin to this red-meat-and-kidney bean classic. (From our September/October 1991 issue).

Cooking spray
1 tablespoon vegetable oil
1 pound skinned, boned chicken breast halves, chopped
1/2 cup chopped shallots
3 garlic cloves, minced
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and coarsely chopped
1 (14 1/4-ounce) can fat-free chicken broth
1 (11-ounce) can tomatillos, drained and coarsely chopped
1 (4.5-ounce) can chopped green chiles, undrained
1/2 teaspoon dried oregano
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon ground cumin
2 (16-ounce) cans cannellini beans or other white beans, drained
3 tablespoons lime juice
1/4 teaspoon pepper
9 tablespoons (about 4 ounces) shredded reduced-fat sharp cheddar cheese

Coat a large saucepan with cooking spray. Add oil; place over medium-high heat until hot. Add chicken; sauté 3 minutes or until done. Remove chicken from pan; set aside.
Add shallots and garlic to pan; sauté 2 minutes or until tender. Stir in tomatoes and next 6 ingredients (tomatoes through cumin). Bring to a boil; reduce heat, and simmer 20 minutes. Add chicken and beans; cook 5 minutes or until thoroughly heated. Stir in lime juice and pepper. Ladle into bowls: top with cheese.

Yield: 9 servings (serving size: 1 cup chili and 1 tablespoon cheese)

NUTRITION PER SERVING
CALORIES 247(23% from fat); FAT 6.2g (sat 2g,mono 1.7g,poly 1.7g); PROTEIN 23.3g; CHOLESTEROL 38mg; CALCIUM 171mg; SODIUM 593mg; FIBER 3.1g; IRON 2.6mg; CARBOHYDRATE 25.4g

Cooking Light, APRIL 1997
************************************************** ********
Chocolate Bread Pudding

1-pound loaf French or Italian bread, cut into cubes (about 15 cups)
3 cups milk
1/4 cup heavy cream
1/2 cup coffee-flavored liqueur
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cocoa powder
2 tablespoons vanilla extract
2 tablespoons pure almond extract
1 1/2 teaspoons ground cinnamon
6 large eggs, lightly beaten
8 ounces semisweet chocolate chips

Preheat the oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish. Place the bread in the baking dish.
In a large bowl, whisk together the milk, cream, and liqueur.
In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine.
Add the vanilla and almond extracts and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well. Stir in chocolate chips. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture. Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean. Serving the pudding warm, or refrigerate it and serve chilled.

Serve it warm or cold, with whipped cream or a dessert sauce. (I recommend serving warm.)
************************************************** ********
Hot Artichoke Dip

1/2 cup reduced-fat sour cream
1/3 cup reduced-fat mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 (14-ounce) cans artichoke hearts, rinsed and drained, divided
1 (15.5-ounce) can Great Northern beans, rinsed and drained
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons chopped fresh parsley, divided
3 garlic cloves, minced
Cooking spray

Preheat oven to 400°.
Combine first 4 ingredients in a food processor; add 1 can of artichokes and beans. Process until smooth. Add remaining can of artichokes, 3/4 cup of Parmigiano-Reggiano cheese, 1 tablespoon parsley, and garlic. Pulse 20 times or until artichokes are coarsely chopped.
Spoon mixture into an 8-inch square baking dish coated with cooking spray; sprinkle top with remaining 1/4 cup of Parmigiano-Reggiano cheese and remaining 1 tablespoon parsley. Bake at 400° for 25 minutes or until bubbly.
************************************************** ********
Tomato-and-White Bean Soup

2 teaspoons olive oil
1 cup chopped onion
3 garlic cloves, crushed
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped
2 (16-ounce) cans cannellini or other white beans, drained
1 (14 1/2-ounce) can fat-free chicken broth
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Heat oil in a large saucepan over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add tomatoes and next 5 ingredients (tomatoes through pepper), and bring to a boil. Reduce heat, and simmer 10 minutes. Ladle into bowls, and sprinkle with cheese.

Yield: 4 servings (serving size: 2 cups soup and 1 tablespoon cheese)

Enjoy!

[tea4one]

I second the request for the peach cobbler recipe. I did a search and couldn't find it either.
I do remember one that Robin Miller made on her tv show, hers was actually a crumble and ever since then I have been wanting to make some. I would like to use a tried and true recipe.

[erinlovesmarc]

So far...

Chicken & Shrimp Paella - CL
Shrimp Jambalaya - CL
Chocolate Marble Cake - Alice Medrich
The New Chocolate Decadence - Alice Medrich
Fallen Chocolate Souffle Torte - Alice Medrich
Moist Devil's Food Cake - Martha Stewart
Tiramisu - Anna Olson
Prize Pumpkin Pie - Canadian Living
Spaghetti with Broccoli, Garlic, and Anchovies - The Best Recipe
Blueberry Banana Pancakes - Shape mag

Any of my mom's recipes...

[Miss_Liss]

My mum's Asian Chicken and Corn soup is the go to chicken/comfort/feeling sick soup for me. It's so easy to make, has such wholesome ingredients and I know it so well, I can do it off the top of my head. Just the smell of it cooking makes me feel all warm and fuzzy inside :)

[golden1225]

I second the request for the peach cobbler recipe. I did a search and couldn't find it either.
I do remember one that Robin Miller made on her tv show, hers was actually a crumble and ever since then I have been wanting to make some. I would like to use a tried and true recipe.

My favorite cobbler recipe, used by generations of southern cooks in my family, is the "1-Cup Cobbler" - see below:

1 c. butter, melted
1 c. flour (can use self-rising or a.p.)
1 c. sugar
1 c. milk
1 can sliced peaches (large can)

Melt the butter in a 13x9x2 pan. Mix the next 3 ingredients and pour over melted butter. Top with peaches. Bake at 350 degrees for 20-30 minutes or until done!

:D :D

[golden1225]

Crab cakes from Racing to the Table. Again, a pretty basic recipe, but it's about 90% crab, 10% other stuff, including Panko breadcrumbs, which I think makes the difference.

Kingwell, would you post the recipe for the crabcakes, pretty please?? :) :)

[golden1225]

I also think that Emeril's Blueberry Sourdough Pancakes are the be all and end all in the world of pancakes.


Chipotle, do you make up the sourdough starter for other things, or just these pancakes? I was intrigued enough to look up the recipe, but I don't know if we'd make anything else with the starter and I don't think I'd make pancakes enough (not that we wouldn't love to eat them every day! :rolleyes: ) to warrant making the starter. Hmmm!

:) :)

[tea4one]

Thank you for the cobbler recipe. It seems easy enough.

[KCSoccer]

Thanks, Testkitchen45, for the salad recipe. I'm going to test it out on my family at Easter -- looks good!

[MissFood]

I tend to be an experimenter, so only one comes right to mind: the Zuni Cafe roast chicken. I think DH might stage a one-man riot in our house if I tried another roast chicken recipe.

A few others that are in my "doubt I'll find better, but I'll try" category:

CI's Yellow Cake
CI's Thick and Chewy Chocolate Chip Cookies (for full fat, full cal cookie)
Malgieri's Skinny Chocolate Chip Cookies (for lower fat, lower cal cookies)

[Sami]

All Amercian Chili, CL J/F 2004 or5
Meatloaf, manishevutz sheet, have posted it here
Challah, Dak bread book
Brownies, Joy of Cooking
Baked Beans, my sister, have posted it hre.

Sami

[testkitchen45]

Thanks, Testkitchen45, for the salad recipe. I'm going to test it out on my family at Easter -- looks good!

You're welcome! Isn't it funny how we can get stuck in a rut, and not look at a recipe in a new way? I have a separate thread going about do-ahead recipes for a large Easter dinner, and yet I didn't even think about this salad recipe for my own meal! I got stuck thinking of it as a New Year's Eve recipe b/c BEPeas are traditional, and have never made it for Easter despite that recipe's gazillion do-ahead prep notes that I've learned over the years. Now I'll stick it in my "maybe" list for Easter, so I owe you a thank you.:D

[LakeMartinGal]

My friend's pasta puttanesca! I've not tasted any better in any restaurant, or anyone's home! :D

DH wants me to add: His mother's stuffed peppers... I make them the same way, and he asks for them all the time! I'm not fond of green peppers, so I have 'other stuff' that night!:D

[DmOrtega]

My favorite cobbler recipe, used by generations of southern cooks in my family, is the "1-Cup Cobbler" - see below:

1 c. butter, melted
1 c. flour (can use self-rising or a.p.)
1 c. sugar
1 c. milk
1 can sliced peaches (large can)

Melt the butter in a 13x9x2 pan. Mix the next 3 ingredients and pour over melted butter. Top with peaches. Bake at 350 degrees for 20-30 minutes or until done!

:D :D

This sounds really easy and good. I assume that the peaches are drained and rinsed?

[LA98]

Kingwell, would you post the recipe for the crabcakes, pretty please?? :) :)

Ooh, I second the request! Please? :)

[tea4one]

Still wondering about the peach cobbler recipe from BHG I did another search on the BHG website and came up with this recipe. Yes, it says it is a cherry cobbler but it does have the variation for the peach cobbler included:

Cherry Cobbler
Source: Better Homes and Gardens

Prep: 40 minutes
Bake: 20 minutes
Cool: 1 hour
Stand: 1 hour

Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/4 cup butter or margarine
6 cups fresh or frozen unsweetened pitted tart red cherries
1 cup sugar
2 tablespoons cornstarch
1 egg
1/4 cup milk
Vanilla ice cream (optional)

Directions
1. Preheat oven to 400 degrees F. For topping, in a medium bowl stir together flour, the 2 tablespoons sugar, the baking powder, salt, and, if desired, cinnamon. Cut in butter until mixture resembles coarse crumbs; set aside.

2. For filling, in a large saucepan combine the cherries, the 1 cup sugar, and the cornstarch. Cook over medium heat until cherries juice out, stirring occasionally. Continue to cook, stirring constantly, over medium heat until thickened and bubbly. Keep filling hot.

3. In a small bowl stir together egg and milk. Add to flour mixture, stirring just to moisten. Transfer hot filling to a 2-quart square baking dish. Using a spoon, immediately drop topping into six mounds on top of filling.

4. Bake for 20 to 25 minutes or until topping is golden brown. If desired, serve warm with ice cream.

5. Makes 6 servings

6. Rhubarb Cobbler: Prepare as above, except substitute fresh or frozen sliced rhubarb for the cherries.
Per 1 biscuit + about 1/2 cup filling: 346 cal., 10 g total fat (5 g sat. fat), 93 mg chol., 248 mg sodium, 59 g carbo., 3 g fiber, 6 g pro.
Daily Values: 9% vit. A, 16% vit. C, 15% calcium, 8% iron
Exchanges: 1 Starch, 1/2 Fruit, 3 Other Carbo., 1 1/2 Fat

7. Blueberry or Peach Cobbler Prepare as above, except, for filling, in a saucepan combine 1/3 to 2/3 cup sugar, 1/4 cup water, and 1 tablespoon cornstarch. Stir in 5 cups fresh or frozen blueberries or unsweetened peach slices. Cook and stir until slightly thickened and bubbly.
Per 1 biscuit + about 1/2 cup filling blueberry, peach, apple, or pear variations: 278 cal., 10 g total fat (5 g sat. fat), 58 mg chol., 233 mg sodium, 44 g carbo., 6 g fiber, 4 g pro.
Daily Values: 8% vit. A, 20% vit. C, 5% calcium, 8% iron
Exchanges: 1 Starch, 1 Fruit, 1 Other Carbo., 1 1/2 Fat

8. Apple or Pear Cobbler: Prepare as above, except, for filling, cook and stir 6 cups sliced, cored, and peeled cooking apples or pears, 1/3 to 1/2 cup sugar and 1 tablespoon lemon juice until boiling, stirring occasionally once fruit begins to juice out; reduce heat. Simmer, covered, for 5 minutes or until fruit is almost tender, stirring occasionally. Combine 2 tablespoons water and 1 tablespoon cornstarch; add to filling. Cook and stir until thickened and bubbly.
Per 1 biscuit + about 1/2 cup filling: 278 cal., 10 g total fat (5 g sat. fat), 58 mg chol., 233 mg sodium, 46 g carbo., 3 g fiber, 4 g pro.
Daily Values: 7% vit. A, 9% vit. C, 5% calcium, 7% iron
Exchanges: 1 Starch, 1 Fruit, 1 Other Carbo., 1 1/2 Fat

[golden1225]

This sounds really easy and good. I assume that the peaches are drained and rinsed?

Nope, not at all! However, I usually drain them and then drizzle with the syrup a bit.
:) :)

[chipotle]

Lynne, I keep the sourdough starter in my fridge and occasionally feed it with some flour and water. I do sometimes make bread with it but honestly, Emeril's Sourdough Pancakes are so good it is worth keeping some starter around just for that recipe. I live in an area where we have some great wild yeasties and my starter is several years old. I probably use it or refresh it once a month.

Actually I think Emeril's Sourdough Blueberry Pancakes are my favorite comfort food. And since you twisted my arm I decided I'm going to make them again this weekend. :)


BLUEBERRY SOURDOUGH PANCAKES

Ingredients needed:

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 large eggs, beaten lightly
1 cup milk
1 cup Basic Sourdough Starter
1/3 cup melted butter
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons vegetable oil, greasing the pan
1 1/4 cups fresh blueberries
Butter, accompaniment
Syrup, accompaniment

In a medium bowl, sift together the flour, sugar, baking soda, and salt.

In another bowl, whisk together the eggs, milk, starter, melted butter, and vanilla until well blended. Add the dry ingredients, and stir just until combined, adding more milk, 1 teaspoon at a time, if necessary to bring the batter to the thickness of heavy cream. Be careful not to overmix, and don't worry if batter is slightly lumpy.

Lightly grease a large, heavy griddle or skillet with vegetable oil and heat over medium-high heat. Pour about 1/4 cup of batter onto the griddle for each pancake, allowing space for spreading. As the topsides start to bubble, about 1 minute, sprinkle blueberries into each pancake. When the undersides of the pancakes are golden and the blueberries are set, flip with a wide spatula. Cook until golden brown, 1 to 1/2 minutes. Cook over break. Serve immediately with fresh butter and syrup.

Yield: 16 (4-inch) pancakes

[Kingwell]

I'll try to remember to post these from home in the next few days so be patient...:)

[misskitty100]

I now have an awesome Pasta Salad recipe thanks to Giada!

Here is the recipe:


Antipasto Salad

Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.


I think this recipe screams for artichokes so whenever I make this salad I add those too.

[cranberries]

Wow! I agree with what others have said. So many good recipes! My favorites include:

LauraB's Mom's Oatmeal Cookies - CLBB - when I crave chocolate chip cookies, these are what I make.
Burst of Lemon Muffins - I loooove lemon muffins! These are so lemony!
Lemon Honey Drop Cookies -CL -- My favorite lemon cookies ever.
Ooey Gooey PB Brownies - CL -- When I want a souped up brownie, I go for these.
Cranberry-Chocolate Chip Biscotti -CL -- My favorite biscotti recipe. I make these every year for Christmas give-aways.
Cheddar Chicken Chowder -CL -- My favorite chicken chowder.
Italian Meatloaf -CL (I think this is the name) - I rarely make meatloaf, but when I do, I usually make this one.

I am sure there are others, but these are off the top of my head. Gee, can you tell I enjoy baking? :)

Marilee

[golden1225]

Ooooh - I forgot a few!
Peachy Avocado Salsa - Taste of Home (my std salsa now)
Oven-Baked Beef Stew - CLBB
Pecan Cream Cheese Pie Taste of Home (I don't like pecan pie, but if I have to make one, this is the one)
Foothouse Hill Sweet Dreams - Bon Appetit (for me, the Be All, End All choc chip cookie!!)
:):)

[valchemist]

Foothouse Hill Sweet Dreams - Bon Appetit (for me, the Be All, End All choc chip cookie!!)
:):)


could you post these? I looked on epicurious but couldn't find them under this name.

[golden1225]

Oooh - you probably couldn't find them because they are from 1986! :D

Here you go:

Foothill House Sweet Dreams

1 cup (2 sticks) unsalted butter
1-1/2 cups firmly packed light brown sugar
1 egg, room temperature
1 teaspoon vanilla
2-1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
One 12-ounce package semisweet chocolate chips
1 cup chopped walnuts
1 cup powdered sugar
Cream butter. Beat in brown sugar, egg, and vanilla. Combine flour, baking soda, cinnamon, ginger, and salt. Blend into butter mixture. Fold in chocolate chips and walnuts. Refrigerate until firm. (Can be prepared 1 day ahead.)

Preheat oven to 375 degrees. Lightly grease baking sheets. Break off small pieces of dough; roll between palms into 1-inch rounds. Dredge rounds in powdered sugar. Arrange rounds on prepared sheets, spacing at least 2 inches apart. Bake 10 minutes. Let cool 5 minutes on sheets. Transfer to racks and cool. Store in airtight container.

*I've yet to find any chocolate cookie to compare to this one!!
:) :)

[valchemist]

thanks, lynn. they sound great and I plan to try them soon. it won't be my ultimate ccc since it has those spices in it... I need my ultimate ccc to have classic taste. but that isn't to say that they won't be great, of course!!

[ncredbird]

[QUOTE=AZgal;1182286]I have a Cherry Nut Cake recipe from a Robin Hood Flour sack from sometime in the 1940s. My DH aunt used to make it for family parties and I finally talked her out of the recipe. I made a few modifications and now it's a Valentine Day favorite at our house.

I would love to have this recipe. I remember one my mom used to make when I was a kid but the recipe has long been lost. Thanks, AK

[Dawna]

I have loved reading through this thread. I think it might be my favorite ever.

A few of mine are:

Ginger cookies (a Christmas time thing)
Grandma's mandelbroit
Sugar cookies
Apple cream cake (Taste of Home...years and years ago)
Sour cream orange muffins

[barbara-cook]

I saw several flank steak marinade recipes here, but you know what? We already have our favorite! It's from Mark Bittman's "How to Cook Everything". On Super Bowl Sunday, my husband got a flank steak, but we had no limes so I hunted up a different marinade. It was good, and we both liked it, but I think we'll stick with Bittman's recipe.

My pie crust recipe is from a Better Homes and Gardens cookbook I received as a shower gift back in 1980. I also use the apple pie recipe from that book whenever I make apple pie.

These are just two that I go back to time and time again and never look any further for different ones. I did copy a couple of recipes from this thread though, so I am willing to try new recipes for OTHER things I make often.

Neat thread. Interesting reading.

[ltcook]

My favorite recipes are:

*Ultimate Chocolate Chip Cookies (with 8 variations) Southern Living 2005
*Tacos al Carbon Cooking Light October 2005?
*Cream Cheese Pound Cake Southern Living
*Cajun Chicken Pasta Cooking Light
*Mini Ham and Cheese Fritattas Cooking Light
*Chicken Fricassee Cooking Light
*Spaghetti w/ Mozzerella Stuffed Meatballs Rachael Ray
*Creamy Chicken Noodle Soup Weight Watchers
*Chicken Fajita Pizza Pampered Chef
*Deep Dish Pizza Casserole Weight Watchers
*Lettuce Wraps Cooking Light
*Fried Chicken Salad Cooking Light

These are definetely my favorite recipes. I get soooo many requests from people at work (they like to help me eat my lunch when I have leftovers:D ).

[golden1225]

My favorite recipes are:

*Creamy Chicken Noodle Soup Weight Watchers
*Deep Dish Pizza Casserole Weight Watchers
These are definetely my favorite recipes. I get soooo many requests from people at work (they like to help me eat my lunch when I have leftovers:D ).

ltcook, would you post your WW recipes, pretty please??
Thanks!!
:) :)

[golden1225]

I saw several flank steak marinade recipes here, but you know what? We already have our favorite! It's from Mark Bittman's "How to Cook Everything".

Barbara, would you post the recipe for Mark Bittman's marinade? Thank you!!!
:) :)

[RebelsLGB]

Fun thread! Mine are:

Bacon, Apple, Cranberry Stuffing - CLBB (it was posted as sausage, apple and cranberry stuffing)
Baked Ziti
Blueberry Crisp
Blueberry Muffins
Buffalo Chicken Wings
Roast Beef
Snickerdoodles
Chocolate Chip Cookies
Baked Beans (for a classic baked bean, I'd try different recipes that have a different flavor to them)
Spaghetti and Meatballs
Chili (again I've tried other recipes that have had an interesting flavor combo, but for just plain ol' chili I only use one recipe)
Chicken parm

I'm actually surprised how many recipes I have that are so good I really don't look for any new ones. I'd be happy to post any of them if you are interested.

[lindrusso]

Okay, so I'm what, 4 years late to this thread.... :rolleyes:

Interesting. Although there are quite a few nearly perfect recipes I've tried, this question for me really only applies to those recipes that have lots of versions out there - like a New England Clam Chowder, a brownie, a chocolate chip cookie, a lasagna, mac and cheese - recipes that have endless variations.

Now, I have a recipe for Prosciutto Rolls with Arugula and Figs that I think is perfect, but there really aren't other versions to try, so I woudn't include this kind of recipe in a list like this. Does that make sense?

I'm usually willing to try many versions of whatever recipes, but two recipes come to mind that I'll probably never seek out another version.......

Shrimp Potstickers (http://savorynotebook.blogspot.com/2005/09/shrimp-potstickers.html) - Better than many if not most restaurant potstickers!

Cajun Seafood Gumbo (http://savorynotebook.blogspot.com/2005/09/cajun-seafood-gumbo-with-andouille.html) - It's perfect. Don't think I'll ever try another, except that I might try a method for making roux that involves less oil - but for now I just skim the oil off.

Yummy! :)

[testkitchen45]

Interesting. Although there are quite a few nearly perfect recipes I've tried, this question for me really only applies to those recipes that have lots of versions out there - like a New England Clam Chowder, a brownie, a chocolate chip cookie, a lasagna, mac and cheese - recipes that have endless variations.

. . . and, how about Lindrusso's Marinara? :)

[lindrusso]

. . . and, how about Lindrusso's Marinara? :)

Well, okay, I don't make too many other marinara recipes........... :D ;)

[jem927]

This is a great thread! I'm still reading all of the replies, but there is one recipe that has become the best of the best for both me and my mother.

We absolutely LOVE the Wild Rice Crab Cakes from CL. We refuse to make any other recipe, or even have crab cakes out now because nothing comes close to the flavor of this one.

Back to reading, and probably more posting....

Jamie

[AZgal]

Here's the Cherry Nut Cake recipe from the Robin Hood Flour sack some time in the 1940s:

Cherry Nut Cake

2 c. flour
2 1/2 t. baking powder
1/2 t. salt
2 large eggs, separated
1/2 c. chopped nuts
1/2 c. chopped marischino cherries
1 c. sugar, divided
7/8 c. milk and cherry juice, mixed

Sift and measure flour. Sift first 3 ingredients together (flour through salt). Cream butter and 2/3 cup sugar until light and fluffy. Add egg yolks. Add flour mixture and milk mixture alternately. Add cherries and nuts. Beat egg whites and 1/3 c. sugar until soft peaks form. Fold into batter.

Bake in prepared 8 inch pans @ 350 degree 30 - 35 minutes or until tests done.

As I've worked with this recipe, I added vanilla (at least 1 t.) and 2 T. oil to batter. I've also added almond flavoring but prefer vanilla. This is good frosted with any fluffy or creamy frosting....buttercream or cooked. I usually save some cherry juice for flavoring and the touch of color.

I hope you enjoy this as much as we do.

[dneilson]

Here's the Cherry Nut Cake recipe from the Robin Hood Flour sack some time in the 1940s:

Cherry Nut Cake

2 c. flour
2 1/2 t. baking powder
1/2 t. salt
2 large eggs, separated
1/2 c. chopped nuts
1/2 c. chopped marischino cherries
1 c. sugar, divided
7/8 c. milk and cherry juice, mixed

Sift and measure flour. Sift first 3 ingredients together (flour through salt). Cream butter and 2/3 cup sugar until light and fluffy. Add egg yolks. Add flour mixture and milk mixture alternately. Add cherries and nuts. Beat egg whites and 1/3 c. sugar until soft peaks form. Fold into batter.

Bake in prepared 8 inch pans @ 350 degree 30 - 35 minutes or until tests done.

As I've worked with this recipe, I added vanilla (at least 1 t.) and 2 T. oil to batter. I've also added almond flavoring but prefer vanilla. This is good frosted with any fluffy or creamy frosting....buttercream or cooked. I usually save some cherry juice for flavoring and the touch of color.

I hope you enjoy this as much as we do.

AZGal....I'd be interested in this recipe...but butter portion is missing. Would you correct?? Thanks!! And thanks for sharing it!

Dolores

[Gilgamesh37]

I made a pulled pork recipe over the weekend (Michael Mina's, published in last month's Esquire) and it is definitely the pinnacle as far as we're concerned. Super easy and utterly divine.

[Kingwell]

Pimlico Crab Cakes from Racing to the Table by Margaret Guthrie

Crab cake base:
3/3 cup good mayonnaise
1/4 cup Gulden's mustard
1 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 egg, well beaten

1 pound fresh jumbo lump crabmeat
1 cup fresh bread crumbs*
3 tablespoons butter
4 tablespoons light olive oil

*make from scratch or buy the best quality bread crumbs you can find. Panko, or Japanese bread crumbs, don't get soggy and work well in this recipe

In a small mixing bowl, mix together mayo, mustard, hot sauce, Worcestershire, and egg. Blend well so the base is smooth. Set aside.

Put the crabmeat in a large bowl and pick over carefully and gently to remove any stray bits of shell or cartilage. Add the bread crumbs first and then the base; stir gently to combine and form the crab cakes, using your hands and patting the cakes into an oblong shape. Don't make them too thick or they'll fall apart when you're sauteeing them (or take too long to cook). In a large saute pan, melt the butter and light olive oil and saute the cakes gently until they are brown on both sides, about five minutes per side. Drain briefly on paper towels and serve at once. Yield: 6 four-ounce cakes.

Author's notes: This is a pretty basic crab cake recipe that you can easily experiment with i you're feeling adventuresome. You could add chopped scallions or parsley to the mix; delete the mustard and add lemongrass, or add some curry. Let your taste buds dictate and have some fun! You could also make much smaller cakes and serve them at a cocktail party or make mid-sized cakes and serve them as an appetizer at a dinner party. Versatility is the word.

Note from me: I made these last year for Christmas Eve and made four; it really needed to be six, because the centers didn't get warm enough although the crust was already crisp. I always use Panko with good results.

[jellyben]

I made a pulled pork recipe over the weekend (Michael Mina's, published in last month's Esquire) and it is definitely the pinnacle as far as we're concerned. Super easy and utterly divine.

When you post such a glowing review, aren't you obligated to post the recipe?!;)

[Gilgamesh37]

I posted it over in the Misc Weekend Reviews thread, so let's see if I can link to it properly....it's post #19 in that thread.

Michael Mina's Pulled Pork (http://community.cookinglight.com/showthread.php?t=102761)

[jellyben]

Thanks Gilgamesh! I have been lovin' pulled pork lately so I can't wait to try.

[dcollier]

Anneg, your fruit cobbler is wonderful! I printed it off, took it home with me from work, took about 4 cups of blueberries out of the freezer, and in 10 minutes it was in the oven. My DH went nuts over it! (I served it with WW cheesecake ice crem.) It was so good and so EASY! I will most likely add more fruit next time. Thanks for a great recipe!

Denise

[heavy hedonist]

The wooden Soon bread book's cornbread recipe---
the Silver Palate's blueberry corn muffins, banana cake, lemon cake, yellow cake, pate brisee, pesto, tomato sauce, oh pretty much anything I've ever made of theirs. That cornbread, that yellow cake-- i just adapt them to my needs of the moment. Oh and Moosewood's basic muffin recipe-- same deal-- it gives you the wet/dry measurements, and then you add what you need to customize it.

[newsomz]

Here's my list:

Creme Brulee - CI (DH is in charge of this and everyone LOVES it!)
Cold pressed coffee - CLBB



golden1125 - I'd love to see these two recipes. I just bought a nice dish to make creme brulee but I don't have a recipe yet :)

Also, LakeMartinGal - I'd love to see the Pasta Puttanesca recipe. I usually make the one from Joy of Cooking (with slight modifications) which I really like but I'm still searching for the perfect recipe!

Thanks,

-carrie

[AZgal]

AZGal....I'd be interested in this recipe...but butter portion is missing. Would you correct?? Thanks!! And thanks for sharing it!

Dolores


Here's the Cherry Nut Cake recipe from the Robin Hood Flour sack some time in the 1940s:

Cherry Nut Cake

2 c. flour
2 1/2 t. baking powder
1/2 t. salt
2 large eggs, separated
1/2 c. chopped nuts
1/2 c. chopped marischino cherries
1 c. sugar, divided
7/8 c. milk and cherry juice, mixed

Sift and measure flour. Sift first 3 ingredients together (flour through salt). Cream butter and 2/3 cup sugar until light and fluffy. Add egg yolks. Add flour mixture and milk mixture alternately. Add cherries and nuts. Beat egg whites and 1/3 c. sugar until soft peaks form. Fold into batter.

Bake in prepared 8 inch pans @ 350 degree 30 - 35 minutes or until tests done.

As I've worked with this recipe, I added vanilla (at least 1 t.) and 2 T. oil to batter. I've also added almond flavoring but prefer vanilla. This is good frosted with any fluffy or creamy frosting....buttercream or cooked. I usually save some cherry juice for flavoring and the touch of color.

I hope you enjoy this as much as we do.


Use 1/2 cup butter. So sorry for the omission! I might make this cake for Easter!

[LakeMartinGal]

Also, LakeMartinGal - I'd love to see the Pasta Puttanesca recipe. I usually make the one from Joy of Cooking (with slight modifications) which I really like but I'm still searching for the perfect recipe!
Sorry to be tardy on this reply, but I've been out of town for a funeral...:(

Here's the recipe! Hope you enjoy it as much as we do! The original recipe calls for more pasta, but we like things saucier, so we reduced to to 2 oz per person -- you can cook more, if you like it better that way!

Pasta Puttanesca


8 oz Pasta
1 Tbs Olive oil
3 cloves Garlic, minced
1/2 tsp Red pepper flakes
6 each rinsed Anchovies
2 cans Italian diced tomatoes
2 Tbs Capers
1/2 cup Kalamata Olives, chopped




1 Cook pasta according to package instructions. Drain, return to pot.
2 Meanwhile, heat 1T olive oil in large skillet over medium heat. Add 3 minced garlic cloves, 1/2 tsp (or less) crushed red pepper and 6 rinsed anchovie filets, mashing them with a wooden spoon. Cook, stirring until garlic is fragrant -- 2 minutes.
3 Add 2 can (14 oz each) of diced Italian-spiced tomatoes and their juice. Stir in 2T capers and 1/2 cup chopped Kalamata olives -- may add additional green olives, if desired. Bring to a boil, reduce heat and simmer until thickened (5-10 minutes). Toss with pasta, season with coarse salt and ground pepper. Serve with salad, bread and butter.


Servings: 4

Nutrition Facts
Nutrition (per serving): 354.2 calories; 22% calories from fat; 8.9g total fat; 5.1mg cholesterol; 1123.7mg sodium; 526.3mg potassium; 58.0g carbohydrates; 4.6g fiber; 10.3g sugar; 53.4g net carbs; 11.2g protein; 7.0 points.

Recipe Source
Source: Debbie Fuller

[newsomz]

Here's the recipe! Hope you enjoy it as much as we do! The original recipe calls for more pasta, but we like things saucier, so we reduced to to 2 oz per person -- you can cook more, if you like it better that way!


Great, thanks for the recipe! I also like things saucy so I think I'll try the recipe as written :)

-c

[SheRa]

Well, here it is


Chocolate Chip Cookies


3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
8 oz bittersweet chocolate, cut into chunks
(I use bittersweet choc. chips)

Directions:
1.Preheat oven to 350 F.
2.Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
3.Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4.Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.
5.Let cool slightly and enjoy.

The cornstarch makes them crisp yet chewy. I don't know how to describe it. And they are soooo easy to make:D

i made these yesterday and i just wanted to say THANKS for posting this! they were wonderful!! it's hard to wait until after dinner to have more tonight :)

[cher48603]

My favorite cobbler recipe, used by generations of southern cooks in my family, is the "1-Cup Cobbler" - see below:

1 c. butter, melted
1 c. flour (can use self-rising or a.p.)
1 c. sugar
1 c. milk
1 can sliced peaches (large can)

Melt the butter in a 13x9x2 pan. Mix the next 3 ingredients and pour over melted butter. Top with peaches. Bake at 350 degrees for 20-30 minutes or until done!

:D :D

This sounds really good but I had a major problem with it. When it baked, the butter and flour mixture never came together. The butter seemed to be a separate liquid layer from the rest. I'm pretty sure I followed the instructions.

It's been a little while since I made it & don't remember at this point if I drained the peaches or not. I also wondered if maybe it should have been 1 stick of butter rather than 1 cup.

[TieKitty]

jjsooner73,

Would you post your recipe for Chicken Enchilada Soup? We are big soup fans and are always looking for new recipes. I'm still trying to perfect ChickenTortilla Soup.

[Sami]

My sister's brownie recipe. Also will alternate that with Joy of cooking one.

Meatloaf recipe

Mac and Cheese, BH&G

Roast Chicken, BC


Sami

[amyvn]

I love this thread! So many good things to try. . .

For me:

Banana bread with walnuts and flaxseed - Martha Stewart. Good source of omega-3s, and with whole wheat flour has whole grains, too

Mixed bean chili with tofu - CL. My husband won't let me make any other chili

Tortilla soup - can't remember where I got this one. It's a blended soup that you can garnish with what you like. Very pretty with slices of grilled chicken, avocado, and grated cheese on top

Buttermilk Cornbread - Beth Hensperger. Light and tangy, it's the definitive cornbread in our house

Caramel Rolls - Beth Hensperger. Not a light recipe, but so good I can't bring myself to try anything different for brunches. Everyone ends up eating two or more of them because they can't stop!

Thanks for all of the great ideas!

Amy

[PAMMELA]

Barbara, would you post the recipe for Mark Bittman's marinade? Thank you!!!
:) :)



I would also like to see this please!! :) ETA: Does anyone know if this is the one??

Unmarinated Flank Steak

Makes 4 servings
Time: 15 minutes, plus time to preheat the grill

4 tablespoons freshly squeezed lime juice
2 tablespoons soy sauce
1 teaspoon minced garlic
1 teaspoon peeled and minced or grated fresh ginger or 1 teaspoon ground ginger
1 teaspoon sugar
Salt and freshly ground black pepper to taste

1 flank steak, 2 to 2 1/2 pounds

1. Combine all the seasonings in a shallow bowl or platter and let the steak soak in them while you start a charcoal or wood fire or preheat a gas grill or broiler; make it very hot.

2. Remove the meat from the liquid and dry well with paper towels. Grill or broil the steak about 4 inches from the heat source for 3 to 4 minutes per side, or until nicely browned. Move the meat to a cooler part of the grill (or if broiling, lower the rack) and cook for another 2 minutes per side. Check for doneness by touch, or, preferably, with an instant-read thermometer (125 degrees Fahrenheit is about right for rare to medium-rare).

3. Let rest for 5 minutes before cutting into thin slices, across the grain, using a sharp carving knife.


Also, the recipes I have that I love are:
Classic Mac & Cheese
Blue Cheese Cole Slaw
Quiche
Bacon Cheddar Dip
Quesadillas

...that's all I can think of off the top of my head..

[Robyn1007]

jjsooner73,

Would you post your recipe for Chicken Enchilada Soup? We are big soup fans and are always looking for new recipes. I'm still trying to perfect ChickenTortilla Soup.

jjsooner73 doesn't post much anymore (with the exception of keeping our trivia game going) because she is just so busy these days but I did a search and found this thread which is probably the one she's talking about.

http://community.cookinglight.com/showthread.php?t=75819&highlight=chicken+tortilla+soup

[LiaHuber]

The best pizza dough recipe:

1/2 cup warm water (100° to 110°)
1 teaspoon dry yeast
1-1/4 cups all-purpose flour, divided
1 tablespoon olive oil
3/4 teaspoon sea salt

Combine warm water, yeast and 1/4 cup flour in a large bowl; let stand 5 minutes. Add remaining flour, olive oil and salt in to yeast mixture; stir until blended. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes (the dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If an indentation remains, dough has risen enough.) Preheat oven to 475 (preferably with baking stone).

Punch dough down; cover and let rest 5 minutes. Roll the dough into a 10-inch circle on a floured piece of parchment paper and spread topping evenly over dough. Slide onto baking stone (or baking sheet) and bake at 475 for 10 minutes (remove parchment at five minutes).

[Connor's mom]

This is not jjsooner73's Chicken Tortilla Soup recipe, but definitely my go-to recipe. I almost always make this when we need to take dinner to a sick friend. I have seriously modified this over the years as it was from an old BA Shrimp Tortilla soup recipe.

Chicken, Hominy, and Tortilla Stew

2 8-inch-diameter corn tortillas, halved, cut into thin strips
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped carrot
1/2 cup finely chopped celery
6 garlic cloves, minced
1/2 teaspoon dried oregano
4 cups canned low-salt chicken broth (more as needed)
1 15-ounce can each golden and white hominy, rinsed and drained
1 14.5-ounce can diced tomatoes (Red Gold diced chilpolte tomatoes are great!)
2 teaspoons chopped canned chipotle chilies*, more or less depending on your spicy preference
1 1/2 pound cooked, chopped chicken breast
1/2 cup chopped fresh cilantro

Garnishes to pass:
Lime wedges
Chopped red onions
Cheddar cheese

To prepare tortilla strips, lightly spray a cookie sheet with cooking spray. Arrange strips in a single layer on a large baking sheet, spritz lightly with olive oil and chile powder, and toss lightly to coat. Bake at 350 degrees for 10minutes or until crisp.

Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, hominy, tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)

Bring soup to simmer over medium heat. Add chicken, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro.

Divide soup among soup bowls and serve. Pass tortilla strips, lime wedges, red onions, and cheddar cheese.

Makes 6 servings.

[RecipeGirl]

I was browsing this great thread and thought I would add my two cents. There are some great recipes in here!

I'm always trying new recipes, so it's difficult to say that I wouldn't search for more... but here are my picks:

Cheddar- Chive Beer Bread (love it with chili)
Buffet Breakfast Casserole (I pretty much stick with this one for holidays)
Homemade Applesauce (My sister's recipe)
Snickerdoodles (no need to mess with that one)
Barbecued Salmon (My sister's recipe again)
Garlic and Oregano Baby Back Ribs (just the best)
Avocado and Pine Nut Salad (My sister's recipe - she's a good cook!)
Chicken Pasta Salad (old recipe - feeds a ton of people)
Roasted Potato Salad (yummy lemony flavor)
Classic Chicken Soup (with or without noodles)

Those are all my absolute faves!

[Randi R]

ecipeGirl, would you share the one for the avocado and pine nut salad? Those are two of my favorites... !! :)

[RecipeGirl]

RecipeGirl, would you share the one for the avocado and pine nut salad? Those are two of my favorites... !! :)

Sure.... it's here:

Avocado and Pine Nut Salad (http://www.recipesandentertaining.com/Salads%20and%20Dressings/Salads%20and%20Dressings%20Recipes/Avocado%20and%20Pine%20Nut%20Salad.htm#TOP%20OF%20 HOME%20PAGE)

Enjoy!

[tigermorris]

bumping...

a few of our all time favorites are:

Gongonzola Fruit Torta -CLBB
CL French Toat Souffle - April 2000
Valchemist 5 Grain Rolled Cereal Daybreak Cookies
CL Lemonade Layer Cake
CL Coconut Shrimp with Pineapple Salsa - April 2002
Low Fat Banana Bread - BA August 1997
CL Cheddar Chicken Chowder - December 1996
CL Fettucine and Tofu with Finger Licking Peanut Sauce - CL April 2001

anyone else??

[GingerPow]

The last recipe I would have imagined could be improved upon was my standby meatball recipe, until I made this one: Barefoot Contessa Real Meatballs (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34023,00.html)

REAL MEATBALLS AND SPAGHETTI
For the meatballs:
*1/2 pound ground veal
*1/2 pound ground pork
*1 pound ground beef
(*I substituted 2 pounds ground turkey for the other meat listed)
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
3/4 cup warm water
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan


Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Tossed out my other meatball recipes after the first time I made these.

[JA]

Everytime I check into this thread there are more wonderful sounding dishes! I don't really have anything of my own to add, because I always want to try something new. And, speaking of trying something new, I'd love the recipes for the tomato pudding and tomato pie, pretty please.

Oh I can't believe it - I was just reading this thread, and I saw the request for tomato pie. I'm so sorry I never posted it. 4 years isn't too long to wait, is it?:rolleyes:


* Exported from MasterCook *

Farmer's Tomato Pie


Serving Size : 8 Preparation Time :0:00
-------- ------------ --------------------------------
1 pie crust, frozen
1 1/2 Cups Mozzarella Cheese -- shredded, or mixed italian
4 cloves garlic -- minced
2 tbs. bread crumbs
2 LBS Tomatoes -- 3 large
1 cup Tomatoes -- halved grape or cherry or plum
1/2 tsp. salt
1/4 Cup Basil, Fresh

preheat oven to 450 - unfold piecrust and place in 9 - 9 1/2 inch quiche
dish (pie pan). Trim edges, crimp edges. line with foil, bake for 8
minues, remove foil and bake for 4 minutes more. Remove from oven.

Reduce oven temp to 375. Sprinkle 1/3 cup cheese over shell, sprinkle 2
tsp of crumbs. Top with 1/3 of the tomato wedges, 1/3 of the cherry
tomatoes and 1/3 of the remaining cheese. Sprinkle minced garlic evenly
over cheese. Continue to layer, ending with tomatoes. Sprinkle with salt.

Bake for 20 to 25 minutes until tomatoes are just beginning to brown on
top (will smell YUMMY!!!). Remove from oven and sprinkle with basil. Let
stand 10 minutes before serving.


Per Serving (excluding unknown items): 184 Calories; 11g Fat (52.1%
calories from fat); 7g Protein; 16g Carbohydrate; 2g Dietary Fiber; 19mg
Cholesterol; 350mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 1 1/2 Fat.

NOTES : Fill the pan so it has a slight mound of tomatoes when you
are finished.

[JA]

Everytime I check into this thread there are more wonderful sounding dishes! I don't really have anything of my own to add, because I always want to try something new. And, speaking of trying something new, I'd love the recipes for the tomato pudding and tomato pie, pretty please.

Oh I can't believe it - I was just reading this thread, and I saw the request for tomato pie. I'm so sorry I never posted it. 4 years isn't too long to wait, is it?:rolleyes:


* Exported from MasterCook *

Farmer's Tomato Pie


Serving Size : 8 Preparation Time :0:00
-------- ------------ --------------------------------
1 pie crust, frozen
1 1/2 Cups Mozzarella Cheese -- shredded, or mixed italian
4 cloves garlic -- minced
2 tbs. bread crumbs
2 LBS Tomatoes -- 3 large
1 cup Tomatoes -- halved grape or cherry or plum
1/2 tsp. salt
1/4 Cup Basil, Fresh

preheat oven to 450 - unfold piecrust and place in 9 - 9 1/2 inch quiche
dish (pie pan). Trim edges, crimp edges. line with foil, bake for 8
minues, remove foil and bake for 4 minutes more. Remove from oven.

Reduce oven temp to 375. Sprinkle 1/3 cup cheese over shell, sprinkle 2
tsp of crumbs. Top with 1/3 of the tomato wedges, 1/3 of the cherry
tomatoes and 1/3 of the remaining cheese. Sprinkle minced garlic evenly
over cheese. Continue to layer, ending with tomatoes. Sprinkle with salt.

Bake for 20 to 25 minutes until tomatoes are just beginning to brown on
top (will smell YUMMY!!!). Remove from oven and sprinkle with basil. Let
stand 10 minutes before serving.


Per Serving (excluding unknown items): 184 Calories; 11g Fat (52.1%
calories from fat); 7g Protein; 16g Carbohydrate; 2g Dietary Fiber; 19mg
Cholesterol; 350mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 1 1/2 Fat.

NOTES : Fill the pan so it has a slight mound of tomatoes when you
are finished.

[meslgh]

Oh I can't believe it - I was just reading this thread, and I saw the request for tomato pie. I'm so sorry I never posted it. 4 years isn't too long to wait, is it?:rolleyes:


Thanks for posting now!!

[granolagirl]

bumping this back up

[swedish cook]

Thanks for bumping it up! There was finally enough time to read the thread from the start. I managed to locate and copy lots of irresistible recipes. Could anyone verify that I have the correct recipe for Nielsen Massey Chocolate Chip Cookies? If there are any corrections please, please let me know. Oh, and I do not have an insulated baking sheet.
TIA

Nielsen-Massey Chocolate Chip Cookies

1 1/2 c. butter, softened
1 1/4 c. white sugar
1 1/4 c. brown sugar
1 T. Nielsen-Massey Madagascar Bourbon Pure Vanilla
2 eggs
4 c. all-purpose flour
2 tsp. baking soda
1 3/4 tsp. salt
1 tsp. baking powder
1 tsp. cream of tartar
1-12 oz. pkg. semisweet chocolate chips. (2 c.)

Heat oven to 350 degrees. Mix butter, sugars, vanilla, and eggs in large bowl. Stir in flour, soda, salt, baking powder, and cream of tartar. Stir in chocolate chips.

Drop with a #40 scoop (looks like a metal mini ice cream scoop) or a rounded measuring tablespoonful about 2 inches apart onto an ungreased insulated baking sheet. Bake 12 to 15 minutes or until light brown. Cool slightly: remove from baking sheet. Cool on wire rack. Makes about 4 dozen crackly, chewy-crispy bakery-style cookies.

[kidscooking]

I noticed that both of the popular chocolate chip cookies recipes had either cornstarch or cream of tartar in them. Do you think that's what makes the difference?

Here's one of my favorite chocolate chip cookie recipes:
http://kidscooking.about.com/od/desserts/r/bestchocchipcoo.htm

It makes thick and chewy cookies, and it's unique because it's made with yeast.

[swedish cook]

I haven't tried either of the CCC recipes yet and I actually prefer oatmeal cookies myself. Here is my favorite recipe.

Oatmeal Cookies
Adapted from Andy's Oatmeal Cookies (http://www.epicurious.com/recipes/food/views/ANDYS-OATMEAL-COOKIES-15276)
Yield: 48 cookies

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 tablespoon grated orange peel
1 3/4 cups old-fashioned rolled oats
3/4 cup raisins
1/2 cup chopped pecans

Preheat oven to 375°F.

Into a small bowl sift together flour, cinnamon, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and oats until combined well. Stir in raisins and pecans using a wooden spoon. Refrigerate.

Working with a small portion of dough at a time, arrange 12 tablespoons of dough on each of 4 baking sheets lined with parchment paper; lightly flatten with a fork. Bake cookies in batches in middle of oven until golden, 10 to 12 minutes. Cool cookies on sheets 1 minute and transfer with a metal spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.

ETA: Sorry for omitting the freshly grated orange peel in the preparation. I add it together with the vanilla.

[Cookin4Love]

Could anyone verify that I have the correct recipe for Nielsen Massey Chocolate Chip Cookies? Oh, and I do not have an insulated baking sheet.


Yours is absolutely correct. It's the one I use all the time, and it came directly off the Nielsen-Massey website. I add chopped, toasted pecans. In fact, one of our new favorites has become the base recipe with 2 cups of toasted pecans and no chocolate chips at all. I don't cook mine on an insulated sheet, either, although I have them. I just use a regular, heavy steel 1/2 sheet pan lined with parchment paper.

[swedish cook]

Yours is absolutely correct. It's the one I use all the time, and it came directly off the Nielsen-Massey website. I add chopped, toasted pecans. In fact, one of our new favorites has become the base recipe with 2 cups of toasted pecans and no chocolate chips at all. I don't cook mine on an insulated sheet, either, although I have them. I just use a regular, heavy steel 1/2 sheet pan lined with parchment paper.

Thank you so much! All the rave reviews really made me curious.

[luvehr]

This sounds really good but I had a major problem with it. When it baked, the butter and flour mixture never came together. The butter seemed to be a separate liquid layer from the rest. I'm pretty sure I followed the instructions.

It's been a little while since I made it & don't remember at this point if I drained the peaches or not. I also wondered if maybe it should have been 1 stick of butter rather than 1 cup.

this is the recipe my MIL has always used, and it was 1 stick of butter, not one cup. :) we call it the 1-1-1 cobbler recipe..

[Autumn]

With the holidays approaching, I would like to put in a second recommendation for the balsamic ham glaze posted by Jewel back in post#100. If you look at the original recipe on Epicurious, they use some of the glaze in a roasted pearl onion side, and they are fabulous! I use frozen onions, and decrease the liquid in the original recipe to make up for some of the extra moisture.

[golden1225]

Lynne, I keep the sourdough starter in my fridge and occasionally feed it with some flour and water.

I appear to be search-challenged this morning; I keep getting kicked out when I run a search. Chipotle, would you post the starter recipe again, pretty please? Our blueberries are just now ripening so this is the perfect time to mix up that starter!!!
TX!!
:D
(I wanted to bump this thread, anyway!)

[golden1225]

Sure.... it's here:

Avocado and Pine Nut Salad (http://www.recipesandentertaining.com/Salads%20and%20Dressings/Salads%20and%20Dressings%20Recipes/Avocado%20and%20Pine%20Nut%20Salad.htm#TOP%20OF%20 HOME%20PAGE)

Enjoy!

Oh, no! :eek: This website domain name has not been renewed yet, so can't get to the recipe. If you have the recipe would you post, pretty please? :):)

[swedish cook]

I appear to be search-challenged this morning; I keep getting kicked out when I run a search. Chipotle, would you post the starter recipe again, pretty please? Our blueberries are just now ripening so this is the perfect time to mix up that starter!!!
TX!!
:D
(I wanted to bump this thread, anyway!)

Until chipotle chimes in here are some threads about sourdough starters that I have bookmarked for one day in the future when I feel very brave. Also, I have noticed that Beth knows a lot about sourdough starters!

Sourdough thread from 2007 where posts #7 and #78 have actual recipes:
http://community.cookinglight.com/showthread.php?t=104493&highlight=starter

Sourdough Starter Recipe from "Flavored Breads" posted by Terrytx:
http://community.cookinglight.com/showpost.php?p=545719&postcount=19

"How to" from Kyle's Kitchen:
http://www.kyleskitchen.net/bar_formula.htm
http://www.kyleskitchen.net/barm_comment.htm

Read even more here:
Sourdough starter thread from 2003
http://community.cookinglight.com/showthread.php?s=&threadid=48573&highlight=sourdough+starter%2A

Sourdough starter thread from 2001
http://community.cookinglight.com/showthread.php?s=&threadid=8853&highlight=sourdough+starter%2A

[swedish cook]

Oh, no! :eek: This website domain name has not been renewed yet, so can't get to the recipe. If you have the recipe would you post, pretty please? :):)

Try this http://www.recipegirl.com/2008/11/05/avocado-pine-nut-salad/

[fldivegirl]

Oh, no! :eek: This website domain name has not been renewed yet, so can't get to the recipe. If you have the recipe would you post, pretty please? :):)

I got this at RecipeGirl.com

AVOCADO & PINE NUT SALAD
www.RecipeGirl.com

2 medium vine-ripened tomatoes, chopped
1 bunch green leaf lettuce, chopped
1 bunch red leaf lettuce, chopped
1 large avocado, chopped
1/3 cup toasted pine nuts
¼ cup mozzarella cheese, grated

DRESSING
4 Tbs white wine vinegar
3 Tbs olive oil
1 ½ Tbs dijon mustard
salt and pepper

1. Place dressing ingredients in shaker jar. Shake well and refrigerate until chilled.

2. Prepare salad ingredients and toss with chilled dressing.

3. Serve immediately.

Servings: 8

[blazedog]

The last recipe I would have imagined could be improved upon was my standby meatball recipe, until I made this one: Barefoot Contessa Real Meatballs (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34023,00.html)

REAL MEATBALLS AND SPAGHETTI
For the meatballs:
*1/2 pound ground veal
*1/2 pound ground pork
*1 pound ground beef
(*I substituted 2 pounds ground turkey for the other meat listed)
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
3/4 cup warm water
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan


Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
Tossed out my other meatball recipes after the first time I made these.

Interesting as I happened upon this recipe last week when I was considering making "classic" spaghetti & meatballs but the whole idea of getting ground veal and pork threw me. I would have thought that it was the mixture that put it over the top -- not that I'm questioning your judgment but wondering what made this recipe (with the sub) so delectable.

[PurrPg]

This sounds really good but I had a major problem with it. When it baked, the butter and flour mixture never came together. The butter seemed to be a separate liquid layer from the rest. I'm pretty sure I followed the instructions.

It's been a little while since I made it & don't remember at this point if I drained the peaches or not. I also wondered if maybe it should have been 1 stick of butter rather than 1 cup.

Cheryl,

I tried it tonight and I had the same issue. The dough was super goey and the butter was laying on top. I kept the peaches to try again Wednesday.

[golden1225]

AAarrrggghhhh!!!:eek::eek: Yes, that was my booboo!!! It should be 1 STICK of butter, not 1 CUP!!! OMG! I can't believe I didn't see that post before now.
I'm sooo sorry!! :o

[ADM]

Hmmm.....?

[tigermorris]

bumping....

[Canice]

bumping....

Because....?

[tigermorris]

I bumped this thread up to see if anybody else had any fabulous recipes so good they stopped looking for anything else.

That's why.
I thought it was obvious maybe not.

[ssusan]

I was happy to see this thread resurrected. My mom gave me these recipes when I was in college(30 years ago.) I made them all the time and then lost the recipes. I found them a few weeks ago. I tried many other Asian chicken salads and peanut noodles in the interim, but never found ones as good. When I made them a few weeks ago, I learned it wasn't just building it up in my memory, they're that good.
-Susan:p
* Exported from MasterCook *

Asian Chicken Salad

Recipe By :Mom
Serving Size : 4 Preparation Time :0:00
Categories : Asian Chicken Breasts
Salads - Main Dish Summer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Pounds Chicken Breasts Skinless, Boneless
1/4 Pound Snow Pea Pod, Fresh -- ends trimmed,strings removed
2 Tablespoons Soy Sauce
2 Tablespoons Canola Oil
2 Tablespoons Oriental Sesame Oil
1 Tablespoon Dry Pale Sherry
1/2 Teaspoon Sugar
1 Clove Garlic -- pressed
1 Teaspoon Ginger Root -- grated
2 Scallions Split Lengthwise Then Cut Into 1 Inch Lengths -- 2-3
1/2 Cup Waterchestnuts -- thinly sliced
1/4 Cup Red Bell Peppers, Chopped
1/4 Pound Filet Beans -- blanched and shocked in ice water

,1. In a large saucepan, simmer the chicken breasts in salted water to cover for 20 minutes or until no longer pink in center but still juicy. 2. Meanwhile , blanch the snow peas in a pot of boiling water for about 30 seconds until bright green and still crisp. Shock in ice water and drain.
3. In a small bowl , combine the soy sauce, sesame and canola oils, sherry and sugar. Stir to dissolve sugar. Add the garlic and ginger root to the dressing.
4. Cut the chicken into 1 inch squares. Pour on the dressing and mix to coat. Marinate for 30 minutes at room temperature or covered in the refrigerator for several hours, tossing occasionally.
5. Before serving, add red pepper, scallions and water chestnuts. Toss to mix. Serve chilled or at room temperature

- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Cold Spicy Noodles With Peanut-sesame Sauce

Recipe By :Mom
Serving Size : 0 Preparation Time :0:00
Categories : Asian Pasta
Pasta Dishes Side Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Ounces Chinese Noodles -- I used angel hair whole wheat
3 1/2 Tablespoons Oriental Sesame Oil
3 Tablespoons Peanut Butter -- at room temperature
1 1/2 Tablespoons Soy Sauce
1 1/2 Tablespoons Rice Wine Vinegar
2 Teaspoons Sugar -- or less
1/4 Teaspoon Chinese Hot Oil or Tabasco -- to 1/2 teaspoon
1 Tablespoon Hot Water
2 Scallion -- minced

1. In a large pot of boiling salted water, cook the noodles, gently seperating the strands with a long fork or chopsticks as they soften, until barely tender, about 2 minutes. Drain and rinse under cold running water to stop the cooking. Dump into a bowl and toss with 1/2 tablespoon of the sesame oil to prevent sticking.


In a small bowl, gradually stir the remaining 3 tablespoons sesame oil into the peanut butter. Blend in the soy sauce, rice wine vinegar, sugar, hot oil and hot water.Spoon over the noodles. Toss to coat well.

Add the scallions and toss lightly. If you plan to hold the noodles overnight or longer, cover and refrigerate.

good with diced cucumber on top

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



NOTES : Many people are addicted to these spicy noodles. They are tasty and need no special handling-perfect picnic fare. Serve slightly chilled or at room temperature. They keep well for several days, In the supermarket, Chines noodles are sold two slabs to a 10 ounce package. I use one here. If you buy fresh noodles, cook only until al dente.

[blazedog]

What are filet beans?

[ssusan]

haricot verde -skinny green beans)

[vbak]

This was very good. The chops were tender and the gravy was very creamy. I added sage to the gravy. Not a summer recipe, but it was great.


Pork Chops Braised in Country Gravy

SOURCE: The Complete Cooking Light Cookbook YEAR: PAGE: 330

INGREDIENTS FOR 4 SERVINGS:
4 4-ounce boned loin pork chops (about 1 inch thick)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1-1/2 cup 2% reduced-fat milk, divided
1 teaspoon margarine or butter

INSTRUCTIONS:
1. Trim fat from pork. Combine flour, salt, and pepper in a large zip-top plastic bag. Add pork; seal bag, and shake to coat pork with flour mixture. Remove pork from bag, reserving remaining flour mixture in a small bowl. Gradually add 3/4 cup milk, stirring with a whisk until blended.
2. Melt margarine in a large skillet over medium-high heat. Add pork; cook 5 minutes on each side or until browned. Add milk mixture; cover, reduce heat to low, and cook 30 minutes, stirring occasionally. Turn pork. Stir in 3/4 cup milk; cover, and cook 30 minutes, stirring occasionally.
3. Uncover skillet, and cook pork 15 minutes or until gravy is reduced to 2/3 cup. Spoon gravy over pork. (serving size: 1 chop and 2 1/2 tbs gravy).

NUTRITIONAL INFORMATION:
CALORIES 248 (39% from Fat); FAT10.8g (sat. 4.1g, mono 4.6g, poly 1.2g); PROTEIN 28.4g; CARB 7.2g; FIBER 0.1g; CHOL 79mg; IRON 1.2mg; SODIUM 425mg; CALC 119mg
__________________

[newcook]

Caramel Rolls - Beth Hensperger. Not a light recipe, but so good I can't bring myself to try anything different for brunches. Everyone ends up eating two or more of them because they can't stop!



Can someone please point me to the recipe?

[heavy hedonist]

update-- as always the Silver Palate's "Our Favorite Yellow Cake" came through in a crisis-- i was making it for a secondary b-day dessert ofr my Mom; i often tweak it by using buttermilk instead of wine, adding lemon or choc. chips, etc-- this time, i found that i had miscalculated how much flour i had on hand, and so, in desperation, used 1 C of white whole wheat flour for one cup of unbleached.
It was fabulous. no one knew, either.

[swedish cook]

Can someone please point me to the recipe?

I would also love this recipe! It's a pity there was no mention to please include the recipes when this thread was started :(

After years of searching I recently found the perfect smoked salmon spread :D :D :D

Smoked Salmon Spread (Barefoot Contessa)

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt (I omitted)
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment (I use hand-held mixer) until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

It was posted by ssusan (http://community.cookinglight.com/showpost.php?p=1568737&postcount=9) who gave me the idea to serve with pita chips (I bought Sensible Portions Pita Bites - original sea salt flavor - from WF) and krispy spo (http://community.cookinglight.com/showpost.php?p=830168&postcount=18) (I followed her advice to omit salt).

[McSix]

I can't believe I missed this thread. We are also huge fans of All American Chile. Other favorites are Desk Set Chicken Breasts (from this site), Lindrusso's Marinara (the best!), and the Barefoot Contessa's Outrageous Brownies. I'm currently baking Chipotle Enchiladas from this board, but I don't remember who posted them. If anyone knows, please let me know, because they are a regular at all family functions now. Keep this thread going!

[blazedog]

I don't know if I will ever stop looking literally but I have found some recipes that seem to be head and shoulders over new ones so that I read them and kind of sniff in terms of why I should try that one when I know the recipe I have is infinitely better for the same "niche".

The Fusian Coleslaw surpasses all others.

I can't claim to have made the universe of potato salads but the Blue Ribbon Potato Salad from epicurious is really the best "old fashioned" style one I have had -- the kind with pickle juice poured over the warm potatoes -- some hard boiled eggs; mustard but nothing esoteric. :p

[Gracie]

Can someone please point me to the recipe?

This may be it. (http://books.google.com/books?id=49AedZjbufgC&pg=PA72&lpg=PA72&dq=caramel+rolls+beth+hensperger&source=bl&ots=65gJwPUyay&sig=OQK2WL_SNO4k4tzHNjKTj1WU9YY&hl=en&ei=XopETJDjEsPflgecoIjnDg&sa=X&oi=book_result&ct=result&resnum=2&ved=0CBcQ6AEwAQ#v=onepage&q&f=false)

[swedish cook]

This may be it. (http://books.google.com/books?id=49AedZjbufgC&pg=PA72&lpg=PA72&dq=caramel+rolls+beth+hensperger&source=bl&ots=65gJwPUyay&sig=OQK2WL_SNO4k4tzHNjKTj1WU9YY&hl=en&ei=XopETJDjEsPflgecoIjnDg&sa=X&oi=book_result&ct=result&resnum=2&ved=0CBcQ6AEwAQ#v=onepage&q&f=false)

Oh WOW Gracie. Thanks. How did you do it??? No, this is certainly not a light recipe. Hope I didn't miss anything when proof-reading my typing.

Caramel Breakfast Rolls
From "Bread for Breakfast" by Beth Hensperger

I can't believe I found this lovely recipe on the back of my package of cheesecloth! Caramel rolls are the first sweet rolls I ever made. Very elegant, they are known as pan rolls, as they are baked in a small pan and then pulled apart to serve. This is a nice, big recipe for fluffy, sweet rolls, perfect for serving at brunches. The recipe does not call for any melting of the sugar; all you have to do is mix up the cream and brown sugar. The glazing happens on its own in the oven. Imagine the delight of working with caramel, one of the more mystical components of a baker's kitchen, and ending up with perfectly glazed rolls! Make sure to serve the rolls slightly warm and not directly from the oven, to avoid burning your mouth on the hot glaze. The rolls can be made a day ahead, wrapped in plastic, stored in the refrigerator, and warmed before serving. For longer storage, cover in plastic wrap and then in a layer of aluminum foil and freeze for up to 6 weeks.

Makes 24 rolls

DOUGH:
1 1/4 cups warm water (105 to 115°)
2 tablespoons (2 packages) active dry yeast
1/2 cup granulated sugar
1 1/4 cups warm cultured buttermilk (105° to 115°)
3 large eggs
1/2 cup vegetable oil
1 tablespoon salt
About 8 1/2 cups unbleached all-purpose flour

CARAMEL GLAZE
1 cup firmly packed light brown sugar
1 cup firmly packed dark brown sugar
Pinch of salt
1 cup heavy whipping cream
1/4 cup light corn syrup

CINNAMON FILLING
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 1/2 tablespoons ground cinnamon
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup chopped pecans
1 cup dried currants or dried cranberries

1. Place 1/2 cup of the warm water in a small bowl. Sprinkle the yeast and a pinch of the sugar over the water and stir to dissolve. Let the mixture stand until foamy, about 10 minutes.
2. Combine the remaining water, the remaining sugar, and the buttermilk, eggs, oil, salt, and 2 cups of the flour in a large bowl or in the work bowl of a heavy-duty electric mixer fitted with a paddle attachment. Using a whisk or with the electric mixer on low speed, beat until creamy, about 1 minute. Add in the yeast mixture and beat a few seconds. Add the remaining flour, 1/2 cup at a time, until a soft, shaggy dough that just clears the sides of the bowl is formed (switch to a wooden spoon, when necessary, if making by hand).
3. Using a plastic pastry scraper, turn the dough out onto a lightly floured work surface and knead by hand until soft and springy, about 1 minute for a machine-mixed dough and 3 minutes for hand-mixed dough. Add 1 tablespoon of flour at a time, as necessary, to prevent sticking. Keep the dough nice and soft, yet at the same time, smooth and springy.
4. Place the dough into a lightly greased, deep plastic container. Turn the dough once to coat the top, and cover with plastic wrap. Let rise at room temperature until doubled in bulk, about 1 1/2 hours.
5. Meanwhile, prepare the caramel glaze and the filling. To make the glaze, grease the sides and bottom of two 9 by 13-inch Pyrex or metal baking pans. Place the sugars, salt, cream, and corn syrup (the corn syrup help the sugars melt properly) in a small bowl and stir with a wooden spoon until smooth. Using a rubber spatula, spread half of the mixture evenly over the bottom of each prepared pan. Set aside. To start the filling, in a small bowl, combine the sugars and cinnamon and set aside.
6. Turn the dough out onto a lightly floured work surface and divide into 2 equal portions. Roll or pat each portion into a 12 by 15-inch rectangle. Leaving a 1-inch border around the edges of the rectangle, spread the surface with half of the soft butter, and then sprinkle evenly with half of the sugar-cinnamon mixture, all of the pecans, and the currants or cranberries, in that order. Roll up jelly-roll fashion, starting from the long edge, and pinch the bottom seam to seal, to make a long log. Using a serrated bread knife in a gentle, sawing motion, cut each log into 12 equal pieces, 1 3/4 inches thick. Place the slices close together in the baking pans, with the spiral cut side facing up; each pan will have 3 rolls down and 4 rolls across. Cover loosely with plastic wrap and let the rolls rise at room temperature for 45 minutes, or until puffy and even with the rims of the pans.
(Before this last rise, the rolls can be refrigerated for 2 to 24 hours or frozen for up to 2 weeks, retarding the dough for bake-off at a later time. To refrigerate, cover the pans loosely with plastic wrap and refrigerate for 2 to 24 hours. Remove the pans from the refrigerator and let rest at room temperature for 30 minutes before baking. To freeze, use disposable aluminum pans covered with a layer of plastic wrap, then aluminum foil, to avoid freezer burn or breakage. When ready to thaw and bake off the rolls, remove them from the freezer and let stand, uncovered, at room temperature until doubled in bulk, about 6 hours, or for 24 hours in the refrigerator, covered, and then an additional 30 minutes at room temperature; proceed with recipe.)
7. Preheat oven to 350° (325° if using Pyrex or dark-finish baking pans) 20 minutes before baking. Cover 2 baking sheets with parchment.
8. Bake the rolls on the center rack of the oven for 35 to 40 minutes, or until the tops are brown (the two pans will easily fit in most ovens; if they don't, bake one pan at a time). If the center rolls don't seem done, cover the top loosely with foil and bake another 5 to 8 minutes. Remove the pans from the oven and let stand for 5 minutes on wire racks. Place a rack on top of each pan and, securely holding the hot pan with oven mitts, invert the pans and then slide onto the baking sheets. Take care not to touch the hot caramel while you are working. Using a metal spatula, scrape out any caramel left in the pan and place it on top of the rolls. Let the rolls cool for at least 20 minutes, and then pull them apart to serve slightly warm.

[amyvn]

Oh WOW Gracie. Thanks. How did you do it??? No, this is certainly not a light recipe. Hope I didn't miss anything when proof-reading my typing.

Caramel Breakfast Rolls
From "Bread for Breakfast" by Beth Hensperger



Yes, that's the one. It's not light but it's so worth it!

Amy

[dlaboriel]

Would someone please post the Tortilla Soup by Rebecca? Thanks.

[KristiB]

Would someone please post the Tortilla Soup by Rebecca? Thanks.

http://community.cookinglight.com/showthread.php?t=31015

[mikeswmi]

While not a "light" recipe, I think the Barefoot Contessa's rice pudding recipe is so good I don't think I will look for another one.

Aside from it being a good recipe, we used some great Cruzan rum in it and some wonderful Mexican vanilla we picked up on a cruise.

But it is a great recipe, if you feel like indulging.

[TieKitty]

http://community.cookinglight.com/showthread.php?t=31015

I can attest that this is a wonderful Tortilla Soup. I'm sure you will enjoy it.

[Beachside]

After years of searching I recently found the perfect smoked salmon spread :D :D :D





Thanks for posting this. I wanted to make a spread after tasting (a commercially produced) one recently but hadn't even begun to look.

I didn't see the original post by ssusan but thanks to this post I'll have a good place to start (and possibly end) my search.

[newcook]

This may be it. (http://books.google.com/books?id=49AedZjbufgC&pg=PA72&lpg=PA72&dq=caramel+rolls+beth+hensperger&source=bl&ots=65gJwPUyay&sig=OQK2WL_SNO4k4tzHNjKTj1WU9YY&hl=en&ei=XopETJDjEsPflgecoIjnDg&sa=X&oi=book_result&ct=result&resnum=2&ved=0CBcQ6AEwAQ#v=onepage&q&f=false)

Thank you so much, I just love rolls

[dlaboriel]

http://community.cookinglight.com/showthread.php?t=31015

Thanks, KristiB.