Your Signature Recipe #1 & #2

[rosen]

#1: Is there 1 ( & only 1 answer allowed!) recipe that you are "known" for? People request this of you whenever you offer to make or bring something. Mine is the Blueberry Cake,
#2: What do you currently make that your family would miss the most if you vowed to never cook again? When asked, my DH couldn't decide among the half dozen Mexican dishes I have perfected. (Does that count as 1??)

[Wendy w]

I have to say shrimp scampi (taught to me by my old boyfriend), antipasta salad and marinara sauce. I try to make other things but my family yells if too much time goes by and I don't make the scampi.

[Gail]

I'd better abstain. Too many variables involved--ie I cook certain types of food with certain people, so with one group it's "bring your crab puffs," with another it's "bring your cajun shrimp," or there's the "would you bake the lemon things?" or "what about those Greek things?" blah, blah, blah. I don't want a signature recipe, I guess. Somehow, I'd just rather be thought of as versatile. http://www.cookinglight.com/bbs/smile.gif



[This message has been edited by Gail (edited 03-28-2001).]

[funnybone]

They don't have to be from CL, right?

1. Mad About Chocolate Cheesecake http://www.cookinglight.com/bbs/smile.gif
2. Chicken Cordon Bleu http://www.cookinglight.com/bbs/smile.gif
3. . . . Oh, I'm not allowed to post any more

[aggie94]

Pork dim sum!

[lindrusso]

#1 - For me it's sort of like Gail - it depends on the company. I have more of a reputation for taking the time to prepare things from scratch than a reputation for any one particular dish. I'm pretty "well known" for my cookies, though.

As for question #2, my DH says that I don't repeat recipes often enough for him to miss anything!! I do get bored easily and try new things all the time. But, I guess we would have to say homemade pizza for that one - that's something I make frequently and that the kids clamour for as well.

[This message has been edited by lindrusso (edited 03-28-2001).]

[GayeC]

Sadly, I am best known for my cheesecake.

My family would greatly miss (I think!) homemade pizza.

Great questions!

[LGBurns]

1. I basically am known more for always bringing something new and (my friends say) delicious. Maybe it's because I just started being known as a good cook that my friends haven't pinned me down yet. Or maybe I'm avoiding it (I tend to get bored of things easily).

2. I hate to speak for my husband but since he's not here I'd wager a guess he'd say my lasagna.

[emilycat]

My mom and aunt always beg me to make these Ginger-sugar cookies (we call them molasses cookies, 'cause it's a main ingredient, but that's not how you find them in the index) -- they're really chewy and soft even after I cut out 2/3 of the butter! http://www.cookinglight.com/bbs/biggrin.gif

I think they'd be most disappointed if I never made Bourbon-Basted salmon again.

[SueK]

I'd have to say that my Buckeyes (peanut butter balls) would be missed by the widest group of people. They're certainly not hard to make (and definitely not CL!) but everyone asks for them for tailgates, picnics, office parties, etc.

As far as my family goes, I'd say any soup that I make would be missed. They love all my CL soups.

[Emdg]

Id have to concur with Gail and Lindrusso. I am more famous for cooking different things then just one dish. Although people do request a Broccoli Lasagna recipe I make.

If I vowed never to make the gemelli-beef-salad thing again my DH would be http://www.cookinglight.com/bbs/frown.gif

[kwormann]

Amongst my friends, just the fact that I cook is a signature!

However, when I was in college, I was known for strombolli.....large groups of fraternity boys would eat it at a time! http://www.cookinglight.com/bbs/biggrin.gif

kim

[tobykitty]

It depends on which group/family. With one family its the Snickers Cake and with another it is the Peanut Butter Pie. And my husband would die if I never again made lasagna.

[LGBurns]

What was I thinking! Yes, my husband loves my lasagna but I think it would take all his love and energy not to divorce me if I refused to ever make pumpkin pie again! In the winter he practically asks me to make it every week. I don't though, even my lower fat version is probably too much sweet and fat for us to eat every week. Okay, too much sweet and fat for me to eat every week.

[This message has been edited by LGBurns (edited 03-28-2001).]

[AD]

It depends on who I'm cooking for. Everyone likes something different. My mother likes my brownies, my father likes my oatmeal cookies, my aunt likes my cinnamon rolls and biscuits, and my sister prefers my sugar cookies. No two people have had the same favorite, but most people like any baking I do.

[Jewel]

I'm known for my Cheesy Chicken Chowder between family, friends and co-workers, so that would be my signature dish.

My hubby would pack my things and sit me on the curb waiting for a bus to Tulsa if I ever gave up making him my Stuffed Chicken Parmesan. He told me he had it written into our Marriage Agreement. Well, that and my White Bean and Ham Soup. http://www.cookinglight.com/bbs/biggrin.gif

[erinyyc]

With family and friends I would have to say:
#1. Teriyaki(sp?) chicken burgers with pineapple chutney, lettuce, tomatoe, and spanish onions.(very messy!)
#2. my spinach, feta and sun-dried tomatoe bread,

my DH
#1. my chili
#2. my garlic dill pickles

Erin http://www.cookinglight.com/bbs/smile.gif

[Karen M]

#1 Braised Salmon with Leeks and Dill from the 97 annual recipes.

#2 Chicken Fajitas and fruit pies.

emilycat - would love your recipe for soft ginger cookies....

[Andrew]

My BBQ Thai Chicken. The dipping sauce would be good even on Cheerios

{ Exported from MasterCook Mac }

Thai BBQ Chicken
Serving Size: 3


3 chicken breast halves without skin
1/4 c Garlic Chopped
1 Tbsp Cilantro Chopped
1 Tsp tumeric Ground
1/4 tsp Chiles Dried and ground
1 Tbsp Sugar
1/4 Tsp lemon zest
3 Tbsp Fish sauce
1/2 C Coconut milk light

Dipping sauce:
1/4 cu fish sauce
1/4 cu rice vinegar
2 pkgs aspartame sweetener or sugar
3 cloves garlic minced
1/4 cu lime juice fresh squeezed

Slip chicken breasts into a baggie and pound flat to an even thickness.
Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Discard marinade. Grill over hot coals until done,brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.

Per serving: 247 Calories; 7g Fat (27% calories from fat); 27g Protein; 17g Carbohydrate; 68mg Cholesterol; 81mg Sodium

[tovie]

Originally posted by rosen:
#1: Is there 1 ( & only 1 answer allowed!) recipe that you are "known" for? People request this of you whenever you offer to make or bring something. Mine is the Blueberry Cake,
#2: What do you currently make that your family would miss the most if you vowed to never cook again? When asked, my DH couldn't decide among the half dozen Mexican dishes I have perfected. (Does that count as 1??)

#1 usually a dessert, but what kind of depends on who. "Bring anything, as long as it involves chocolate." I do have one friend who just loves my baked beans and she teases me that if I ever show up without them she won't let me in the door.

#2 Vow to never cook again?!? NEVER? Well, um, that'll never happen (bg) couldn't live without cooking...

[SandyM]

1) Baileys Irish Cream Cheesecake
2) CL's Horseradish & Roasted Garlic Encrusted Beef Tenderloin

[Danielle]

1.) Cheesecake. When we visit family they ask us to bring cheesecake. Before they always wanted my husband to make it (he got a great recipe from his ex-girlfriend's mom), but know that I've found a great recipe for White Chocolate and Raspberry cheesecake, they've been requesting that.
2.) Chicken Fricasse with Orzo. My husband LOVES this dish, and asks me to make it at least one a week.

[sherri]

I used to be known for my stir fry (maybe it was because it used to be the only thing I ever made) My husband and Cooking Light changed that!! Now everyone looks forward to what I make, rather than something specific

[carolyn.1]

Deviled eggs

[sneezles]

#1-I guess I don't have a signature dish, didn't realize 'til I read this post!

#2- Would be a toss up between meatloaf and sugar cookies.

[S]

I'm with Linda! Where is that Snicker's cake recipe! Could anything be better?
If it is not too much trouble could you please post? http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by S (edited 03-29-2001).]

[Luiza]

Probably my signature dish would be my Romanian Bean Dip. A friend of mine asked me to bring it to her wedding! (It was a very small wedding, I didn't have to cook for millions http://www.cookinglight.com/bbs/smile.gif ). My boyfriend's signature dish is the octopus salad.

As for question 2, no idea! I guess I should find out http://www.cookinglight.com/bbs/smile.gif

Luiza

[lorilei]

1:
I'm afraid I must be honest here. There is no specific recipe that I'm known for... In fact, I am known for "never making the same thing twice". If I'm known for anything it's for making "weird" foods that everyone seems to like anyhow! I'm always experimenting, so it seems as if I never make the same dish twice http://www.cookinglight.com/bbs/smile.gif

2:
Again, I must be relatively non-committal. Whenever I ask my husband what his favorite meal (of mine) is, he always replies: "Every meal you make, cutie-girl." To me, that's the best compliment in the world http://www.cookinglight.com/bbs/wink.gif

[Danielle]

Here's the recipe! I made this for a bake-off contest a few weeks ago and won first place. For extra richness, add 6 ounces of white chocolate instead of 4.

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE

Crust
18 vanilla wafer cookies*
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
*can also substitute 24-28 chocolate wafer cookies or shortbread cookies, omitting the almonds. I used chocolate cookies. Reviews at the website said the almonds in the crust was almost too overwhelming.

Filling
4 ounces imported white chocolate (such as Lindt), chopped
2 8-ounce packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon peel
2 large eggs


3/4 cup fresh raspberries or frozen unsweetened, thawed, drained


Topping
1 8-ounce container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract


2 1/2-pint baskets raspberries or one 1-pint basket strawberries
1/2 cup seedless raspberry jam

For crust:
Preheat oven to 350°F. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. (If unavailable, use 8-inch springform pan; omit foil.) Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature.

For Filling:
Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate.

Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Cool 20 minutes. Maintain oven temperature. Using fingertips, press down gently on edges of cheesecake to flatten slightly.

For topping:
Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely. Chill cake overnight.

Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries. (Can be prepared 3 hours ahead; chill.)

Serves 8.


Bon Appétit
February 1994

[AndreaU]

#1) Veggie Bars- I've made these for birthdays, 4th of July, picnics and even a wedding reception! I can't go to a family function without them.

#2) Broccoli Risotto Torte- My husband loves this (as do I)... fabulous comfort food, especially during the winter!

[jazzcat]

AndreaU. Could you please post the recipe for Broccoli Risotto Torte? Sounds delicious

Thanks, Jazzcat

[Emdg]

Linda in MO, here it is!

Broccoli Lasagna

2 10 3/4 ounce cans of cream of broccoli soup (I use light)
1 10oz package frozen chopped broccoli
olive oil
3 carrots thinly sliced
1 large onion diced
3/4 lb mushrooms sliced
12 lasagna noodles
16 oz shredded mozzarella cheese
1 15 oz container ricotta (reduced fat)
2 large eggs (I have used egg substitute before)

Combine soup and broccoli in pan and cook until veggies are thawed.

Saute carrots & onions in some olive oil until brown. Reduce heat, stir in 1/4 cup water;cover and simmer 15 minutes. Remove from pan.

In same skillet saute mushrooms with a little oil. Add to carrot mix.

Cook noodles as directed.

Mix Mozzarella, ricotta, and eggs.

Preheat oven to 375. In a 9 x 13 pan spread 1 cup sauce, 1/2 noodles, 1/2 cheese, all carrots. Follow with 1/2 sauce, noodles, cheese, sauce.

Bake 45 minutes.
Serves 10

[tobykitty]

Here it is S

Snickers Cake

14 oz package caramels
1 stick butter
1/3 cup milk
6 oz package chocolate chips (approx 1 cup)
German Chocolate Cake Mix
1 cup choped pecans
Chocolate Frosting

In a double boiler melt caramel, butter and milk. Prepare cake mix as directed. Pour half of batter into greased and floured 9x13 pan. Bake 350 degrees for 20 minutes. Pour caramel mix over top. Sprinkle chocolate chips and pecans. Top with remaining batter. Bake at 250 degrees for 20 minutes and then at 350 degrees for 15 minutes. Cool and Frost.

Yes, you have to unwrap each of those caramels individually. And I usually use the frosting normally used on German Chocolate cakes - my mind has left me tonight and I cannot think of the name.

And because I'm in a giving mood tonight here is another one:

Milky Wonder Cake

1/2 cup butter
2 1/2 cups flour
1/2 cup butter
2 cups sugar
1 cup chopped nuts (I use pecans)
4 eggs
1 tsp vanilla
1/2 tsp baking soda
1 1/4 cups buttermilk
6 regular OR 13 fun size Milky Way candy bars
Chocolate Frosting

Combine and melt 1/2 cup butter and Milky Way candy bars over low heat. Cream 1/2 cup butter and sugar until light and fluffy. Andd eggs and beat well. Add flour and soda alternately with buttermilk. Stir until smooth. Add candy and mix well. Pour into buttered and floured bundt pan. Bake at 350 for 1 hour and 20 minutes our until toothpick comes out clean. Cool and top with frosting

Note: I always make this in a 9X13 pan and just shorten the cooking time. I'm sorry that I don't remember how long, I usually just keep and eye on it.

Can you feel your arteries clogging? http://www.cookinglight.com/bbs/biggrin.gif

[SusanT]

1. pumpkin bread

2. biscuits (my husband loves them!)

[MelissaAS]

1) Taco Dip- A hot one with different kinds of cheese, bean dip and hot sauce (no veggies - yummy but not CL)

2) Chicken Enchiladas (from CL 1999)- I like them even better than restaurant (a.k.a. super-high fat) enchiladas. We have them about every 3 weeks.

[BevP]

1. My grandmother's red velvet cake. I now bring copies of the recipe whenever I take it somewhere.

2. Same as above but it's sooo fattening that it's only an annual treat at home.

[Linda in MO]

OK, where are everyone's recipes! http://www.cookinglight.com/bbs/wink.gif

funnybone, would you post your chicken cordon bleu recipe?

Emdg, please post your Broccoli Lasagna.

Sandy M, how about your Baileys Irish Cream Cheesecake recipe?

Danielle, would love to see your White Chocolate and Raspberry cheesecake recipe.

MelissaAS, your taco dip and chicken enchiladas, please.

Thanks!!

[Longhorn]

Hey MelissaAS! Are you referring to the enchiladas with green sauce that came from L&J Cafe in El Paso? If so, I have to concur. That is probably my all-time favorite CL recipe. And that includes all the cheesecake recipes!

[mandarin2j]

The recipe I'm known for is my Speedy Spinach Mushroom Caps. The recipe I'd hear most griping about if I stopped making it is also probably one of the simplest out there: Seared Tenderloin of Beef with Mushroom Sauce.

-Amanda

[BeckyM]

I think my signature dish is probably a cake we call "Patty Cake". I got the recipe from a friend named Patty, and the cake was originally called "Better Than Sex Cake". My husband and I were too embarassed to say that name when people asked us (especially his aunt the nun), so we started calling it "Patty Cake". It is definitely the most requested dish I make. Here's the recipe:

PATTY CAKE

1 3-ounce box vanilla pudding
1 box yellow cake mix
3 eggs
1/2 cup water
1/2 cup oil
4 oz. grated German's sweet chocolate
1 cup sour cream
1 6-ounce bag chocolate chips
1 cup chopped pecans (optional)

Mix first six ingredients. Add sour cream, chocolate chips, and pecans. Grease & flour tube pan (or bundt cake pan). Pour batter into pan and bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the middle comes out clean.

Frosting: 4 ounces block cream cheese
¼ cup margarine
2 cups powdered sugar
½ tsp. vanilla

I always use fat free sour cream, fat free cream cheese, and egg beaters to lower the fat. No one can tell the difference!

As for the dish my family couldn't live without -- that would have to be my Vegetable Lasagne. My husband wants me to serve that every time we have guests, and he likes me to make it just for him pretty often too! I would share that recipe, but I don't have it with me. I'll try to remember later.

Becky http://www.cookinglight.com/bbs/smile.gif

[Wendy w]

AndreaU, can you please post the veggie bars?

Thanks!

[woodsl]

#1 Always a dessert or something sweet, but the most requested (most of which are not CL or lowfat):

1. Reese's Peanut Butter Cup Cheesecake
2. Cinnamon Buns (made with mashed potatoes in the dough, which makes them very "yeasty")
3. Chocolate Whopper Cookies (the most delicious chocolate cookies ever!)
4. CL Mocha Fudge Pie

The first time I made the cinnamon buns, my husband said (with a full mouth) that I could make these and sell them. By the way, the cinnamon buns and the chocolate cookies are from Maida Heatter's Book of Great American Desserts.

#2 Prime Rib with garlic mashed potatoes - my husband absolutely loves it! Also, a Shepard's Pie from CL



[This message has been edited by woodsl (edited 03-31-2001).]

[woodsl]

Originally posted by Longhorn:
Hey MelissaAS! Are you referring to the enchiladas with green sauce that came from L&J Cafe in El Paso? If so, I have to concur. That is probably my all-time favorite CL recipe. And that includes all the cheesecake recipes!

MelissaAS and Longhorn, I want to make the Chicken Enchiladas tomorrow night. I found a Cheese & Chicken Enchiladas recipe on page 148 of CL 1999, but it doesn't say anything about the L&J Cafe in El Paso. Is this the recipe? If not, would you please post the recipe. Thanks

[Darlin]

Danielle, You mentioned Chicken Fricasse with Orzo. I can't find my recipe - would you mind posting it? I have tried the search with no luck. All these recipes sound sooooooo good!

[Susann]

AndreaU-I second the request for your vegie bars. They sound yummy. TIA.

[This message has been edited by Susann (edited 03-31-2001).]

[JA]

Like several others who replied, I don't have a "signature" dish. However, people know I love to cook, and always comment on knowing that what I bring is from Cooking Light! And it's good.
My husband goes through phases, but two diehards are:
1) Gingersnap Pumpkin Pie (Oct '97)
2) Filet Mignon with Peppercorn Mustard Sauce(Oct '98)

Julie

[Linda in MO]

Danielle, thanks for posting the cheesecake recipe. Looks fantastic!

Emdg, thanks for posting your broccoli lasagna. Looks great! We love broccoli here.

woodsl, please post your recipe for Chocolate Whopper Cookies! And if you have the cinnamon bun recipe typed up, I would love to see it, too. Thanks!

[This message has been edited by Linda in MO (edited 03-31-2001).]

[This message has been edited by Linda in MO (edited 03-31-2001).]

[woodsl]

Originally posted by Linda in MO:
Danielle, thanks for posting the cheesecake recipe. Looks fantastic!

Emdg, thanks for posting your broccoli lasagna. Looks great! We love broccoli here.

woodsl, please post your recipe for Chocolate Whopper Cookies! And if you have the cinnamon bun recipe typed up, I would love to see it, too. Thanks!

[This message has been edited by Linda in MO (edited 03-31-2001).]

[This message has been edited by Linda in MO (edited 03-31-2001).]

Here is the recipe for Chocolate Whoppers. These are not light, but they are great. By the way, they are from Maida Heatters Book of Great American Desserts. When I get a chance later today, I will type in the cinnamon bun recipe.

Chocolate Whoppers

2 ounces unsweetened chocolate
6 ounces semisweet chocolate*
3 ounces (3/4 stick butter)
1/4 C. flour (right, only 1/4 C.)
1/4 t. baking powder
1/2 t. salt
2 large eggs
3/4 C. sugar
2 t. powdered instant coffee or espresso (this does not make them taste like coffee; it just enhances the chocolate flavor)
2 t. vanilla
6 ounces semisweet chocolate chips*
1 generous C. walnuts, broken into large
pieces
1 generous C. toasted pecans, broken into
large pieces**

Preheat oven to 350 degrees. Line cookie sheets with baking pan liner paper (first choice) or aluminum foil shiny side up (second choice). Melt the unsweetened chocolate, 6 ounces of semisweet chocolate, and the butter in the top of a double boiler. Set aside uncovered to cool slightly.

Sift together the flour, baking powder and salt and set aside. Beat the eggs, sugar, coffee and vanilla at high speed for a minute or two. Beat the melted chocolate and butter (which may still be quite warm) into the sugar mixture on low speed just to mix. Add sifted dry ingredients and again beat on low speed just to mix. Stir in the chocolate chips, walnuts and pecans. (I usually let this mixture set until it reaches room temperature and thickens slightly before I put the dough on the cookie sheet and bake).

If you want to make large cookies (hence the name Chocolate “Whoppers”), use a 1/3 C. measuring cup to measure the amount of dough for each cookie. You should only put about five of these large cookies on a baking sheet, one in each corner and one in the middle. Do not flatten the tops of the cookies. Bake for 16 to 17 minutes – no longer. The surface of the cookies will be dry and shiny (sort of like brownies), but the insides will be soft and gooey. Because these are so rich, I usually measure the dough with a tablespoon to make them smaller (the tablespoon should be very full of dough). I bake these smaller cookies for 8 to 10 minutes. If you cook these too long, they will burn on the bottom and dry out. You might want to test a few, baking them one at a time, until you figure out how long to cook them in your oven.

Once the cookies are done, if you have a cookie sheet without raised rims on one edge, slide the paper or foil off of the cookie sheet onto counter or cooling rack to cool. Once cookies are completely cool, carefully remove the cookies from the paper or foil and place on a cooling rack to let the bottoms dry out a little (they will crumble if you try to take them off when they are still warm, which is ok if you want to eat them RIGHT THEN). If your cookie sheet has 4 raised edges, you will need to let the cookies cool completely on the cookie sheet before removing them from the paper or foil.

This recipe is suppose to make 15 "whoppers". I really can't remember how many smaller cookies it makes, but I think about 2 doz. It's hard to remember because anyone who is around when I bake these, including myself, starts eating them the minute they are cool.

*I usually buy a 12 ounce bag of semisweet chocolate chips, melt half with the butter and save the rest to add as chips.

** To toast pecans, place them in a single layer in a pan. Bake in 350 degree oven for 5 to 10 minutes. Watch closely so they do not burn or get too brown. Pecan halves will take longer to toast than pecan pieces (seems like common sense, but I learned this the hard way). I think pecans are so much better toasted; so, I used "toasted" pecans in almost any recipe that calls for pecans. If you are making a CL (or other light) recipe that calls for pecans, they have so much fat in them, the recipe won't call for many. So, I think the flavor goes a lot further when you toast them

[Tiger]

I don't think my printer has ever been so busy! It's great to get favorites!

I would say my most famous recipe is pepproni dip and it would also be my most missed recipe.

Pepproni Dip

1 block cr. cheese (8oz)
1 can of cr. of mushroom soup
a handful of chopped (very small) pepproni

heat, stir, and serve with cut up bagels. It will be the easiest thing that you'll ever make that gets the best reviews. And no one will ever believe what's in it!

[breadmama]

1: Our family has a tradition of making Caramel Pecan Rolls at Christmas time - to give as gifts, and to serve on Christmas Day. Now that my older children can be a part of the mixing, shaping, pecan-ing, etc., it's even more fun. The rolls are so good that my mom brought her last two to me in the hospital after I had baby #3. Even cold, wrapped in foil, they were a treat. We have to choose carefully who will get them each year! (10 pans was our limit last year.)

#2 My husband's all time favorite soup is Jane Brody's Dutch Split Pea - so good. With good bread and a salad, this is one of our favorite winter meals. It's healthy, too. Some days just feel like split pea soup days at our house! We would definitely miss this one.

[breadmama]

AndreaU -
What are Veggie Bars? Could you please post the recipe? They sound interesting! Thanks.

[Linda in MO]

I'm not AndreaU, but maybe this is what she was referring to. My mom used to make these a lot and everyone loved them. You could use low-fat products I'm sure, but I wouldn't use the fat-free products. http://www.cookinglight.com/bbs/tongue.gif

* Exported from MasterCook *

Vegetable Pizza

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizer/Snack

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans refrigerated crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
2/3 cup sour cream
2/3 cup mayonnaise
1 packet Hidden Valley dry ranch dressing mix
chopped cauliflower
chopped broccoli
sliced green onions
shredded carrot
chopped green bell pepper
8 oz. shredded cheddar cheese -- or more if needed

To make the crust, spread crescent rolls out in a 10x15 pan, sealing all seams. Bake until golden. Cool.

Mix cream cheese, sour cream, mayonnaise, and ranch dressing mix with a mixer until smooth. Spread over cooled crust.

Sprinkle all your chopped vegetables over the cream cheese filling. Sprinkle cheddar cheese over everything and lightly press all of the toppings down a bit.

Refrigerate until serving.

Description:
"My mom used to make this tried and true family favorite for parties
and during the holidays."
Source:
"my mom"

NOTES : Use about 2/3 to 1 cup of each vegetable. You can also add chopped tomato, if desired.

[AndreaU]

Wendy w, Susann & breadmama... Linda in MO's recipe for Vegetable Pizza (a couple of posts up) is pretty much the same as my Veggie Bar recipe. I do it a bit differently:
* I use reduced fat crescent rolls
* I use 1 pkg. fat-free cream cheese (which works just fine), 1/4 cup low-fat mayo and no sour cream- I used to end up with too much cream cheese mixture so I scaled back the proportions. Plus, I wanted to lighten it up a bit.
* Low-fat/light cheddar does the job, too

It's nice because you can alter the veggies to your liking (or that of your guests)- I use broccoli, red & green peppers, carrots and sometimes black olives on 1/2 (though I won't eat them!) plus the cheese.

Linda in MO, thanks for posting- I was away for the weekend and didn't have time to reply.

[AndreaU]

LisaC- please post your recipe for Hot brie bread dip! Thanks!

Jazzcat, I didn't forget about your request for the Broccoli Risotto Torte- I was out of town since Friday. Anyway, here it is:

Broccoli Risotto Torte
8 oz. broccoli, cut into very small florets
1 onion, chopped
2 garlic cloves, crushed
1 large yellow pepper, sliced
2 T. olive oil
4 T. butter
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups stock
salt and pepper to taste
4 oz. fresh grated Parmesan (I mix in some cheddar w/ the Parmesan to total 4 oz- gives it a creamier texture)
4 eggs, separated

1. Blanch broccoli for 3 minutes; drain and reserve.
2. In a large saucepan, gently saute the onion, garlic and pepper in the oil and butter for 5 minutes until they are soft.
3. Stir in the rice, cook for a minute then pour in the wine. Cook, stirring until liquid is absorbed.
4. Pour in the stock, season well, bring to a boil, then lower to a simmer. Cook for 20 minutes, stirring occasionally, until liquid is absorbed.
5. Meanwhile, grease a 10" round deep cake pan with cooking spray and line the base with a disc of waxed paper. Preheat oven to 350.
6. Stir the cheese(s) into the rice, allow the mixture to cook for 5 minutes, then beat in the egg yolks. Stir in broccoli.
7. Whisk egg whites until they form soft peaks and carefully fold into the rice. Turn into the prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center. Allow to sit 5 minutes or so before serving.

Serves 6.

Makes excellent leftovers as it microwaves well. We actually like it better the day after I make it! Enjoy!

[woodsl]

Originally posted by Linda in MO:
Danielle, thanks for posting the cheesecake recipe. Looks fantastic!

Emdg, thanks for posting your broccoli lasagna. Looks great! We love broccoli here.

woodsl, please post your recipe for Chocolate Whopper Cookies! And if you have the cinnamon bun recipe typed up, I would love to see it, too. Thanks!

[This message has been edited by Linda in MO (edited 03-31-2001).]

[This message has been edited by Linda in MO (edited 03-31-2001).]

Sorry this took a while, but here is the cinnamon bun recipe. It is from Maida Heatter's Book of Great American Desserts. The recipe is time consuming, but worth it - these buns melt in your mouth.

Cinnamon Buns

1 cup mashed potatoes*
1 cup milk
1/2 cup plus 1 T. granulated sugar
1/2 t. salt
2 ounces (1/2 stick) butter, cut up
1/4 cup warm watger (105 to 115 degrees)**
1 envelope active dry yeast
1 egg (large or extra-large)
1 t. vanilla
About 4 1/2 cups unsifted all-purpose flour
Additional flour

*The recipe says you can make the mashed potatoes with instant dry potatoes or fresh potatoes. I have always used fresh.

**I always use water that is left in the pan from boiling the potatoes - a tip from Maida Heatter because she says yeast loves potatoes.

Generously butter a 4- to 6-quart bowl for the doug to rise in; set it aside

Place the mashed potatoes (which may be warm or cool) in a saucepan and, stirring constantly, add the milk very gradually. Stir in 1/2 cup of the sugar (reserve the remaining T of sugar), the salt and butter. Place over low heat and stir occasionally until the mixture is warm (105 to 115 degrees) (I use a candy thermometer to check the temp).

Meanwhile, in a 1-cup glass measuring cup, stir the warm water with the remaining T of sugar, sprinkle on the yeast, stir briefly with a knife, and set aside for about 10 minutes until the mixture rises to about the 3/4 cup line.

In a small bowl beat the egg to mix and add the vanilla.

When the potato and milk mixture is warm enough, transfer it to the large bowl of an electric mixer. Beat in the yeast mixture and the egg. On low speed gradually add about 3 cups of the flour. Beat on low speed for a minute or two. Remove the bowl from the mixer. With a heavy wooden spatula gradually stir in the remaining 1 1/4 cups of flour by hand. I have a KitchenAid stand mixer; so, when I get to the part where I am suppose to mix in the remaining flour by hand. I just switch to the dough hook on my mixer and add the 1 1/4 cups of flour using the dough hook. This is much easier than mixing by hand..

Flour a large work surface. Turn the dough out on to the floured surface. The dough will probably still be too sticky to knead. If it is, add a bit of additional flour, and with a dough scraper or a wide metal spatula, turn the dough over and over with the additional flour - adding still a bit more if neccessary - until you can handle the dough. Then knead it for 5 minutes, again adding additional flour, if necessary. (You might have to add a total of 1/2 to 3/4 cup additional flour. But potato dough has a tendency to remain a bit sticky even when it has enough flour so do not use more than you must. I really don't pay that much attention as to how much extra flour I use and mine have always turned out fine.) After about 5 minutes of active kneading, the dough should be smooth and feel alive.

Place the dough in the buttered bowl, turn it around in the bowl to butter all sides, cover the bowl with plastic wrap and place it in a warm, draft-free spot to rise for 1 to 1 1/2 hours until the dough is at least double in volume.

Then make a fist, punch down the middle of the dough, and fold in and press down the sides of the dough to deflate it all. Turn the dough out onto a lightly floured surface, cover it loosely with plastic wrap, and let stand for about 10 minutes.
Butter a 15 1/2 by 10 1/2 by 1-inch jelly roll pan.

At this point in the recipe, it says to roll out the dough into an 18-inch square. However, this makes huge rolls with not enough cinnamon for the amount of roll for my taste; so, I divide the dough in half, and roll out 2 squares (or rectangles)(I roll them out one at a time).

For each sqaure of dough, melt 1/4 to 1/2 stick of butter and spread over the surface of the dough. For each square of dough, combine 2 - 4 T of sugar, 1 1/2 - 2 t. cinnamon and 1/4 - 1/2 t. nutmeg. Sprinkle over dough. Roll up the dough like a jelly roll. Cut the dough into even pieces and place them cut side down in the jelly roll pan. Cover pan loosely with a lightweight towel and set to rise again for about 1 hour. During rising the buns will rise and grow into each other.

Bake the buns in a 375 degree oven for about 20 minutes or until the buns are lightly browned. Do not overbake or the buns will dry out. Remove from oven and let stand for about 5 minutes. Drizzle glaze all over the rolls.

Glaze:

1 T. butter, softened
3/4 to 1 cup powdered sugar
pinch of salt
1/2 t. vanilla extract
a few drops of almond extract
about 2 T light cream (I am sure I have just used milk before)

Beat all of the ingredients until smooth. It should be thick, barely thin enough to pour - adjust the sugar or cream as necessary.

THESE ROLLS DO NOT FREEZE WELL. I GUESS THE POTATOES MAKES THEM MUSHY WHEN THAWED.

[This message has been edited by woodsl (edited 04-01-2001).]

[Linda in MO]

You're welcome, AndreaU! I figured they would be easy to lighten up. My mom never made anything "light" in her life. ;p

Thanks for the cinnamon roll recipe, woodsl! They look great. When you say mashed potatoes, do you mean prepared leftover mashed potatoes or just strictly plain potatoes mashed up? Thanks!

[jazzcat]

AndreaU. Thanks so much for the Broccoli Risotto Torte Recipe. Do you use chicken or beef stock for this?

[This message has been edited by jazzcat (edited 04-01-2001).]

[AndreaU]

jazz... I use either vegetable or chicken stock. If I don't have any homemade stock on hand, I'll just boil water and add the appropriate amount of bouillon. It turns out fine either way.

[woodsl]

Originally posted by Linda in MO:
You're welcome, AndreaU! I figured they would be easy to lighten up. My mom never made anything "light" in her life. ;p

Thanks for the cinnamon roll recipe, woodsl! They look great. When you say mashed potatoes, do you mean prepared leftover mashed potatoes or just strictly plain potatoes mashed up? Thanks!

The recipe says you can use either. I always add a little milk to mine when I mash them so they are smoother.

[Lisa C]

Originally posted by AndreaU:
[b]LisaC- please post your recipe for Hot brie bread dip! Thanks!



Here you go! - This is sooo yummy! I've actually been thinking about sending it in to CL to "lighten up" for me!

* Exported from MasterCook *

Baked Brie with Crudites

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
1 large onion -- minced
2 tablespoons minced garlic
8 ounces brie -- trim rind, cut up
8 ounces cream cheese -- cut up
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons brown sugar
1 teaspoon worcestershire sauce
18 oz round crusty bread
paprika
assorted crudites
additional crusty bread

1. Preaheat oven to 400
2. Melt butter in heavy sauce pan over medium heat
3. Add onion and garlic; saute until golden
4. Place brie & cream cheese in bowl and microwave on medium until melted (about 2 minutes)
5. Whisk in onion mixture, sour cream, lemon juice, brown sugar and worcestershire
6. Season to taste with salt and pepper
7. Cut-off top of bread & scoop out center leaving 3/4" shell
8. Spoon cheese mixture into bread and put lid on
9. Wrap in foil
10. Bake for 1 hour
11. Unwrap, place on platter, remove lid and sprinkle with paprika
12. Serve with extra bread and crudites

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


[This message has been edited by Lisa C (edited 04-01-2001).]

[This message has been edited by Lisa C (edited 04-01-2001).]

[katygirl]

Great Thread, I agree I have been printing up a storm tonight with all these great recipes. I am not sure I have a signature recipe yet, but I know people like it when I bring Eclair ring and also my homemade brownies Neither one is remotely low fat! Oh well! You can't win them all.

Luiza, your Romanian Bean Dip sounds great. Could you post the recipe.

Thanks
http://www.cookinglight.com/bbs/smile.gif Katy

[makedah]

#1 Squash Casserole - (made with yellow squash and not even remotely low-fat.)

#2 Pound Cake I don't have a husband, but my mother expects me to make this family favorite everytime I visit.

[Lisa C]

What a great thread!

1. Definitely my Hot Brie Bread Dip - it's always requested, which is disappointing to me because I love to bring new and different things!

2. Cinnamon Rolls - the first thing I ever really cooked (I worked at one of those cinnamon roll bakeries in the mall when I was 15). It's taken a few years, but I've finally perfected my own recipe

[LGBurns]

breadmama: Is the Jane Brody Dutch Split Pea from Jane Brody's Good Food Book? If not, could you please post the recipe? I love split pea soup. Thanks!

[Luiza]

Katygirl, here is the Romanian Bean Dip. It's really not fancy at all, which is why its popularity still baffles me.

Soak 1lb dried navy beans for 8 hours or overnight; discard the soaking water. Place the beans in a medium saucepan; add a small onion, a parsnip, a carrot, and cold water to cover. Bring to a boil, then simmer until the beans are done (about an hour). Drain beans, reserving liquid. Discard onion. Mash beans, carrot and parsnip in a food processor, adding olive oil, garlic, salt and pepper to taste. Use the reserved liquid to adjust the consistency of the paste. Cut a small onion into rings and fry until caramelized. Put paste in a bowl and top with fried onions.

I would suggest starting with one clove of garlic and 1/4 cup of olive oil, then tasting. Neither the garlic nor the olive-oil taste should be too strong. The caramelized onions shouldn't be skipped, they really add to the taste.

This dip doesn't work at all with canned beans, unfortunately. There is so little else in there that the balance of flavours is just not right.

In Romania this is sometimes served as a side dish instead of mashed potatoes for saucy meat dishes. In this case less oil is needed in the dip, and the onions can be skipped.

I hope you'll like it.

Luiza