The WTF Collaborative Cookbook

Have you got the best recipe for chocolate cake? Or perhaps your mashed potatoes are better than anyone's ever. Or maybe you really love your granny's meatballs and they will destroy those made by other grandmothers. Want to prove it?

This is the place to post recipes.

I shall attempt to keep a Table of Contents here with quick links to each recipe posted.

Appetizers
1. Bacon Wrapped Dates
2.

Salads
1. Portabella and Spinach Salad with Balsamic Dressing
2.

Soups
1.
2.

Side Dishes
1. Brown Butter Squash
2. Roasted Root Vegetables
3. Frijoles Negras (Black Beans)
4.

Main Dishes

Poultry and Fish
1.
2.

Meat
1. Milanesas
2.

Pasta
1. Simple Vegetable Pasta
2.

Vegetarian
1. Frijoles Negras (Black Beans)
2.

One Dish Meals
1. Hungarian Goulash
2. White Beans and Sausage
3. Easy Chili
4.

Eggs & Breakfast Dishes
1.
2.

Desserts

Cake
1.
2.

Pie
1. Super Easy Peanut Butter Pie
2. Chocolate Pecan Pie
3.

Mousse, Puddings and Custards
1. Pumpkin Cream Parfait
2. Strawberry Banana Trifle
3.

Ice Cream
1.
2.

Chocolates, Truffles and Candies
1.
2.

Drinks
1. Cuban Cocoa
2. Crock Pot Chai Tea
3.

Breads
1. Pumpkin Yeast Bread
2.

Yay~! *cheers* This will be where I shall lurk. I'd love to hear some dessert recipes that could be made by someone on a beginner level of baking? :D

Cuban Cocoa
Type: Drink

Background
My abuelita Marguerite (my great-grandmother actually) made Cuban Cocoa for me when I was a kid because I was too young for Cuban Coffee. This is the recipe she passed down to my mother. It is similar to Mexican Cocoa except you add the cinnamon stick to the milk to infuse in a light flavor. She also added ridiculous amounts of sugar, I prefer mine with much less as I like the dark bitter flavor of the chocolate and the rich creamy taste of the dairy.


Ingredients
1 cup milk
1 1/4 cup heavy whipping cream
1/2 cinnamon stick
1/2 - 1 tsp chili powder (depending on your spice preference)
4oz baking chocolate (bar form), broken into chunks
sugar (to taste)


Directions
1. In a saucepan, heat milk, 1 cup cream and cinnamon stick, stirring together to keep from scalding. DO NOT BOIL! (The milk & cream should be steaming, but not boiling.)
2. Remove cinnamon stick and lower the heat to keep from boiling.
3. Add chunks of chocolate to the hot milk and stir with a whisk, letting each piece melt before putting in the next.
4. Add chili powder and whisk.
5. Add sugar to taste.
6. Use last 1/4 cup of cream and 1 tablespoon sugar to make whipped cream.


To Serve
Pour a measure of chocolate into a cup and top with a healthy dollop whipped cream and a sprinkle of cinnamon.


Optional Modifications
**Boil the cinnamon stick and a fresh red pepper in the milk and then omit the chili powder.
** Use all heavy whipping cream and omit the milk for a richer cocoa (not for the lactose intolerant or the dieting).
**Use only milk and omit the cream.
**Add 1/4 teaspoon salt.
**Add a cardamon to the milk and cream when heating it as well as the cinnamon stick.
**Add vanilla sugar instead of standard sugar.

Brown Butter Squash
Type: Side Dish


Background
I found this recipe several years ago when I was looking for squash recipes. I love all things squash and squash related. Not only are squash full of healthy things like potassium, vitamin A, vitamin C and all the B complexes, it is tasty! While this recipe is a bit...well...full of delicious butter, it still brings out all the helthy aspects of the squash.


Ingredients
¼ cup butter (real butter is vital)
2-3 cup cubed/diced butternut squash
½ tsp. cayenne pepper
2 tsp. fresh chopped basil
1 tsp. fresh chopped thyme


Directions
1. When you cube your butternut squash, it is best to make small 1/2''-1/4'' dices. And choose a butternut squash that is mostly long with a small bulb (that means you have less seeds).
2. Toss your butter into a pan (I like to use my cast iron for this). Turn to a medium heat.
3. Brown your butter- yep, let it burn just a little bit.
4. Toss in your butternut squash when your butter is browned.
5. Brown your butternut squash in the butter until soft and tender. This will let your squash absorbed that rich butter flavor. (Remember, fat=flavor)
6. When your squash is cooked, sprinkle with your spices and food for just a little bit to wilt your fresh herbs.



To Serve
Serve hot with fresh herbs on the side.

Optional Modifications
**Add some roasted almond slivers for a bit of extra crunch.
**Instead of thyme and basil, use cumin and achiote for a more Mexican flavor.
**Add in a bit of diced bell pepper at the end for some color.

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

Pumpkin Yeast Bread
Type: Side Dish


Background
I came up with this recipe when I was making modifications to potato bread. I love baking bread and I love pumpkin, it seemed like a natural fit for me to modify my favorite potato bread recipe anjd come up with this.


Ingredients
2 packages dry, active yeast
1 1/2 cups pineapple juice
1/3 cup sugar
2 eggs
1/4 cup butter
1 teaspoon salt
1 teaspoon vanilla
1 tablespoon butter
2 tablespoon honey
1 cup pumpkin puree
4-6 cups all purpose flour


Directions
1. Heat pineapple juice to a lukewarm temperature (about 110° F). Dissolve 1 Tablespoon of sugar into the liquid in a large bowl.
2. Stir in yeast. Let it stand 5-10 minutes until it gets foamy (no, no, no squirrelly wrath).
3. Add the rest of the sugar, pumpkin puree, eggs, 1/4 cup butter, salt, vanilla, ginger, honey, a pinch of nutmeg, a dash of allspice and 2 cups of flour.
4. Stir until well blended.
5. Mix in flour slowly. Continue adding flour until a ball of dough forms and pulls away from the sides of the bowl.
6. Turn dough out onto a surface and knead vigorously.
7. Lightly grease a clean bowl and place the kneaded ball of dough into it. Cover with a plastic bag. (The plastic bag will keep in the moisture and the heat better than a cloth.)
8. Allow the dough to rise until it doubles in size. (About an hour. I set my bowl on top of the dryer and turn it on to make the dough rise faster.)
9. Turn dough out of the bowl and knead again on a floured surface.
10. Split the dough into equal halves and shape into round loaves.
11. Place loaves on a flat pan and cover. allow the bread to rise until about double in size.
12. Take a sharp knife (I use a scaling knife) and cut slits across the top of the loaf. Take the remaining 1 tablespoon of butter and melt.
13. Brush melted butter over the top of the loaf. Sprinkle with sesame or poppy seeds if desired.
14. Bake in a preheated over at 375° for 40-50 minutes or until the loaf sounds hollow when you thump it.
15. Remove bread from oven and place on a rack to cool.


To Serve
Cut or tear off chunk of bread. Eat with butter or plain.


Optional Modifications
**Instead of pumpkin puree, use mashed sweet potatoes for a sweet potato bread.
**Add in some roasted pumpkin seeds for a cruchy texture.
**Bake in a loaf pan for sandwich bread shaped loaves.

Super Easy Peanut Butter Pie
Type: Dessert, Pie


Background
When I was a kid and still liked sweets, my mom would make this pie with me. It is super easy, super cheap and yummy for kids and those people who have a weakness for Reese's Peanut Butter Cups (or pieces).


Ingredients
1 graham cracker pie shell
2 1/2 cups creamy peanut butter
1/2 cup powdered sugar
1 bag semi-sweet chocolate chips


Directions
1. In a large bowl, mix together peanut butter and powdered sugar until all sugar is mixed in.
2. Put peanut butter mixture in pie shell and spread in an even layer.
3. Put choclate chips in a bowl and microwave for 30 seconds. Stir. Repeat until all chips are melted.
4. Pour chocolate mixture over the top of the peanut butter and spread in an even layer.
5. Refrigerate until chocolate is solid.


To Serve
Warm a knife in hot water and slice pie.


Optional Modifications
**Add a layer of whipped cream to the top.
**Use chunky peanut butter for crunchy texture.
**Use white chocolate or dark chocolate chips instead of semi-sweet chocolate.

Hungarian Goulash
Type: Main Dish, One Dish Meals


Background
This is an old family recipe passed down from my great grandmother on my father's side. She fled from Hungary before the family was rounded up and sent to the ghettos. She was the only one of her siblings to make it out in time. She managed to get out with her jewelry sewn into the hems of her skirts and hidden pockets. She was a very determined woman. She was 104 when she finally passed away in the year 2000.

She was a task master in the kitchen and when you were taught one of her recipes, she stood over you to make sure you did it right. She taught my mother her recipe for goulash and my mother, in turn, taught me.

Also...this recipe is obviously kosher.


Ingredients
beef roast (any cut is fine, even the cheap ones)
2 cups cut carrot
2 cups cut celery
2 cups cut potatoes
2 cup cut parsnips
1 large onion, diced
1 tablespoon diced garlic
3 tablespoons vegetable oil
2 cups stewed tomatoes (diced are fine as well)
5 cups water
2 tablespoons hot Hungarian paprika (yes, use the Hungarian kind...it has a different flavor profile than the Spanish)
1 teaspoon cayenne
kosher salt and pepper to taste


Directions
1. Cut the roast into bite sized chunks. Trim off any fat or gristle.
2. In a large post, heat oil over medium high heat.
3. To oil, add garlic and onion, let sweat until you can smell the onion and garlic when you are standing a few steps away. (Or until the onion is slightly translucent.)
4. Add meat to oil and let cook for 10 minutes. Stir occasionally.
5. Add all vegetables except potatoes and stewed tomatoes. Stir in the oil and let sit until carrots sweat slightly.
6. Add stewed tomatoes (with the juices), paprika, cayenne pepper and 5 cups of water.
7. Let cook covered for about 40 minutes, or until vegetables are tender.
8. Uncover, add potatoes. Stir vigorously.
9. Cook for another hour, uncovered. Do not add more liquid. Keep a watchful eye on it so it does not burn to the bottom of the pot.
10. When it is nice and thick, it is done.
11. Salt and pepper to taste.


To Serve
Serve hot over egg noodles or spaetzle.


Optional Modifications
**You do not modify Bubbe Frieda's recipes. She's always watching...
**One time I accidentally used Italian stewed tomatoes...don't do that. It makes it all wrong.

Roasted Root vegetables
Type: Side Dish


Background
I love all things squash, potato and tuber in general, so this recipe just makes me happy. It is lovely in the fall and winter months (and year round really). This recipe is versatile and really easy- you can use whatever you have laying about. It is also really inexpensive to put together.


Ingredients
1 onion, cut into large pieces
1 head of garlic, each piece cleaned
butter, melted
root vegetables/squashes of your choice cubed into bite size pieces
kosher salt and pepper to taste

Root vegetable suggestions:
potatoes
acorn squash
butternut squash
pumpkin
parsnips
rutabaga
turnips
carrots


Directions
1. Mix your cut up root vegetables in a bowl.
2. Add onion and garlic cloves.
3. Pour melted butter over the vegetables.
4. Salt and pepper to taste (but don't be shy with it)
5. Transfer onto a sheet tray and spread vegetables out in a single layer.
5. Bake in the oven at 350°F. Stir vegetables several times while baking.
6. Cook until vegetables are tender and garlic is soft.


To Serve
Serve hot, scooped right off the tray.


Optional Modifications
** Add a few bay leaves onto the tray.
** Add a few peppers to the tray or sprinkle the vegetables with cayenne for spicy root vegetables.

Simple Vegetable Pasta
Type: Main Dish, Pasta


Background
When it comes down to it, I am lazy. For the most part, if I can't prepare and cook a meal in under a half hour, I don't bother and I eat a sandwich instead. I am not really a huge fan of pasta, but I do love fresh vegetables. With the pasta to fill in the meal and act as a nice filling carb, this becomes a really nice and super simple meal.


Ingredients
1/4 cup diced onion
2 cloves garlic, crushed
1/2 cup sliced mushrooms (I like crimini and porcini, but plain old button or portabella work as well)
1 diced tomato
1 diced bell pepper
1 cup fresh, cut spinach
1/4 cup chick peas (cooked and drained, canned are fine)
pasta (any variety, I like bowties)
Shredded Parmesan cheese
olive oil (don't use Extra Virgin for cooking in)
salty and pepper to taste


Directions
1. Cook pasta until tender.
2. In a pan, heat olive oil, making certain to use enough to coat the bottom of the pan.
3. Add in crushed garlic and onion and cook until onion turns slightly translucent.
4. Add in rest of vegetables and cook until tender (or to taste).
5. Dump pasta into the pan and toss with the vegetables.


To Serve
Serve hot, sprinkle with parmesan cheese. Garnish with some Extra Virgin Olive Oil.


Optional Modifications
** Add fresh cut basil to vegetables for a bright flavor.
** Add other vegetables- carrots, squash, eggplants etc.
** Add in some olives.
** Add in some cooked sausage or chicken.

Milanesas


Ingredients:

- Sliced meat (fine sliced steak, fine sliced chicken, sirloin, whatever you like. You can even use soy, cheese, sweet potatoes and regular potatoes instead of meat)
- (fine) Bread crumbs
- Eggs
- parsley, garlic (optional), oregano, salt
- Vegetable oil (for frying)


Preparation:

1. Tenderize meat if needed

2. Whisk eggs lightly

3. Mix salt, oregano, finely chopped garlic or salt garlic powder, chopped parsley either in the bread crumbs or the eggs (I do it both ways xD)

4. Spread breadcrumbs on wide plate to cover.

5. Run the meat into the bread coating both sides. Dip on eggs, again coat both sides. Then put again on bread crumbs, again coat both sides.
You can either do directly eggs-bread, or bread-eggs-bread, or dip twice on eggs for a thicker breaded layer, depending on your personal taste.
Make sure bread covers everything, though.

6. Heat oil enough to cover the milanesa on a medium fire. When oil is hot, fry each milanesa until done to your taste.
If you can't eat fried stuff, you can also put it in the oven. Make sure to turn it and cook both sides, whichever method you decide.


Variations:

- With the finished milanesa, you can add tomato sauce and then mozzarella over it (like a pizza). That's Napolitan Milanesa. (You can also add ham)

- You can cook a fried egg and place it over the milanesa, that's "milanesa a caballo".


How to Serve:

You can eat it hot or cold.

- With mashed potatoes
- With french fries or and/or fried egg.
- With salads
- As sandwich

Lemon juice and mayonnaise go very well with it.



Links for you: Wiki link

For those that need visual:

http://www.youtube.com/watch?v=DdQ_kTWozhU

Crock Pot Chai Tea
Type: Drink

Background
I love tea. Seriously. I am what one might call a tea snob. However, this particular tea would not fly in the world of tea snobbery. On the other hand, it is super easy, low stress and delicious. It can be quite spicy, but also warming and soothing.


Ingredients
1 cup milk
1/2 cup heavy whipping cream
2 cinnamon stick
4-5 cardamom pods (or 5-7 seeds)
2 tsp black peppercorns
2 tsp whole cloves
2 tsp raw ginger (I like chunky fresh, but powder work just as well)
3 large, fresh basil leaves
4-6 generous scoops plain loose leaf black tea (I use gold box Lipton tea- very strong, very dark, usually available in Indian food stores)
6 cups cold water
brown sugar (to taste)


Directions
1. Put water, cream and milk in your crock pot.
2. Add everything else to the crock pot and stir.
3. Let it cook for several hours (anywhere from 2-8 hours). The slow cook will prevent the tea from becoming bitter because it won't get hot enough to release the tannin.
4. Strain when it is as strong as you want it.

To Serve
Serve hot or cold, add additional sugar if you want.


Optional Modifications
** Use green tea instead- I like jasmine pearl for a green tea variety.
** Add a vanilla bean or two for vanilla chai spice tea.
** If it is too spicy for you, reduce the amount of peppercorns and ginger by half.

Frijoles Negras (Black Beans)
Type: Side or Vegetarian Meal

Background
I come from a Cuban background. That means that dish dish was a staple in my house. We would eat black beans on the side or with rice as the whole meal. It is great for the poor college student or the thrifty adult. My recipe was passed down from my grandmother and it is slightly different from what you normally see as Cuban Black Beans. If you make it properly, the beans will be just slightly sweet.


Ingredients
1 bag black beans
1 medium onion, diced
2 cloves garlic diced
1 tbls oil or lard
1 tsp cayenne pepper



Directions
1. Night before, soak black beans in water. Make sure they is at least double the volume of water than there is beans. I usually go with 3 times the volume of water to beans.
2. In the morning, pick off any beans that are floating and toss them. Then, pour out the water. The water should be a dark purple color.
3. Rinse your beans with more water, stirring the beans vigorously with your hand in the water. Rinse once more and set aside the beans.
4. In a large pot heat your oil or melt your lard. Add onion and garlic.
5. Sweat onion until it is translucent and aromatic.
6. Add 6-8 cups of water and beans (I usually eyeball it, you want your beans to be just covered with water.)
7. Bring to a boil.
8. When boiling, turn to Low heat and put a lid on the beans.
9. Cook for several hours, stirring occasionally.
10. If the beans are too watery, remove lid during the last hour or so of cooking.

To Serve
Serve hot with white rice.


Optional Modifications
** Add a diced bell pepper to the onions and oil.
** Add 1 cup of tequila to the water when cooking the beans.
** Add fresh chopped green chili.

Simple Chocolate Pecan Pie
Type: Dessert, Pie

Background
My husband loves to play around with chocolate. He buys raw chocolate in 11 pound bars. This means that we usually have tons of it sitting around. Personally, I am not a fan of chocolate. I am, however, a fan of pie. Pecan Pie is a pie that seems really hard, but is actually one of the easiest pies to make. You only need one bowl.


Ingredients
1 pre-made, uncooked pie shell (frozen is fine)
1 cup brown sugar
1/2 cup corn syrup
2 tblsp melted butter
3 eggs
1 tsp vanilla extract
1 cup coarse chopped pecans
1 cup pecan halves
1/4 cup melted chocolate



Directions
1. Prepare pie shell by spreading the melted chocolate around the bottom of the crust. It should become solid pretty quickly, so work quick.
2. Place whole pecan halves in the pie crust on top of solidified chocolate, spreading evenly over the base.
3. Preheat oven to 350°F.
4. Beat eggs in a large bowl and add sugar. Mix sugar and eggs until smooth.
5. Add rest of the ingredients to the bowl and mix.
6. Pour ingredients into the pie shell.
7. Place pie pan on cookie sheet and bake for 60-70 minutes. (Should be around 200°F in the middle when done.)
8. Remove from oven and cool.


To Serve
Cut and serve. Can serve with ice cream if desired.


Optional Modifications
** Add 3 tablespoons of dark rum to the mix.
** Substitute walnuts for pecans.
** Use maple syrup instead of Karo syrup (the cheap corn syrup based kind) for a maple pecan pie.

Bacon Wrapped Dates
Type: Appetizer

Background
This is the opposite of Kosher. I almost feel bad eating what I like to call "bacon candy". This is a staple appetizer among my friends.


Ingredients
pitted dates
1 chunk of parmesan cheese
1 package of bacon
toothpicks
brown sugar (optional)


Directions
1. Preheat oven to 350°F.
2. Cut off small slivers of parmesan cheese. Cut all the pieces of bacon in half.
3. Stuff slivers of parmesan into the dates.
4. Wrap bacon around the dates and hold in place with a toothpick.
5. (Optional) Roll uncooked bacon wrapped dates around in brown sugar.
6. Place bacon wrapped dates on a wire rack on top of a cookie tray.
7. Bake until bacon is crispy.


To Serve
Can be served hot or cold.


Optional Modifications
** Stuff dates with a slice of almond instead of cheese.
** Instead of dates, try wrapping bacon around large raisins or other dried fruit.

Oh. my. god.

I must try this.

Could I maybe request a recipe?

I need to make something to bring to a family get together. It can be anything from an appetizer to a dessert. But to narrow it down, I'd have to say my family doesn't have very adventurous tastes.

Would you prefer casserole style (something you can bring from home) or something you have to prep there?

Something I could bring from home would be perfect!

White Beans and Sausage
Type: Main Dish, One Dish Meal, Meat

Background
This is something that has only recently become part of my menu. It is perfect for freezer meals. you can make a whole lot at once and then freeze it in casserole dishes and pull them out and eat them later. It is simple, easy and goes a long way on not a whole lot of money. It is very easy to size up or down.


Ingredients
2 cans white beans
1 small can tomato paste
1 cup sliced carrots (frozen are fine)
1 small onion, diced
1 tblsp minced garlic
1 lbs sausage sliced (the cheap kielbasa or smoked is fine)
canola oil
bread crumbs
1 cup red wine


Directions
1. Preheat oven to 350°F.
2. On the stove, in a large pot, heat the canola oil.
3. Rinse your white beans.
4. When oil is hot, add garlic and onion. Simmer until onions are translucent.
5. Add sausage and carrots and cook for five minutes or so to heat everything through.
6. Add red wine and give a quick stir. let simmer for about 5 minutes.
7. Add tomato paste. Fill can with water and add water to the pot as well.
8. Add white beans.
9. If the mixture is overly thick, add some more water.
10. Let simmer for 5-10 minutes, stirring to keep from sticking.
11. Put mixture in a casserole dish. Spread evenly. Sprinkle with bread crumbs.
12. Bake in the oven for 20-40 minutes.


To Serve
Serve hot.


Optional Modifications
** Add a bit of parmesan cheese to the top along with the bread crumbs.
** Use turkey sausage for a lower fat option.
** Use white wine instead of red for a lighter flavor.


---------- Post added at 10:00 AM ---------- Previous post was at 08:15 AM ----------

Portabella and Spinach Salad with Balsamic Dressing
Type: Salad

Background
I love salad. However, most salads I hardly consider salad. Wimpy iceburg lettuce and a few carrot slivers do not make a salad. And such things make me sad. When I think of a salad, I think of lots of veggies, lots of greens and lots of flavor. A proper salad can be a starter or a meal if done properly.


Ingredients
Fresh, Clean Spinach Leaves
1 red onion
2 large portabella mushrooms
1 cup Balsamic Vinegar
Olive Oil


Directions
1. Preheat oven to 350°F.
2. Thinly slice red onion into rings.
3. Lay out onion on a thin cookie sheet in a single layer. Sprinkle with olive oil and lightly salt with kosher salt. Place in the oven for 5-10 minutes or until onions are soft.
4. Slice Portabella mushrooms into long slices.
5. In a pan, heat olive oil at a medium heat.
6. Cook portabella mushrooms in the olive oil. Sprinkle with kosher salt to flavor.
7. Place clean spinach in a large bowl.
8. Place cooked onions and portabella mushroom in a bowl to cool.
9. In pan used to cook mushrooms, add balsamic vinegar.
10. Let simmer for 5-10 minutes, stirring constantly until the vinegar thickens slightly.
11. Pour balsamic mixture over portabella and onion mixture and toss to coat all veggies.
12. Add veggies to spinach and toss to coat everything in balsamic mixture.


To Serve
Serve as a meal or on the side.


Optional Modifications
** Add a bit of parmesan or romano cheese.
** Add a bit of fresh avocado to the salad to add a bit of a buttery taste.
** Add walnuts or pine nuts to the salad for added crunch.
** You can bake everything in the oven, but keep an eye on the mushrooms to make sure they don't try out, you want them moist.

Thank you! I'm glad you mentioned a lower fat option, and I'm thinking of giving that salad a go. Mainly for my own benefit. :p

I am also, a HUGE salad fan. (You and me have the same ideas when it comes to a real salad and a real sandwich.) Ha~

Easy Chili
Type: One Dish Meal

Background
I love chili. All sorts of chili- Texas Chili, meat chili, chili dogs, vegetarian chili, spicy, sweet, mild, savory. Yum. I love it all. Goes great with tortilla chips or corn bread. In general, chili is super super easy to make. But, it is something that people spend years mastering to make special. This is my recipe. Each pot comes out a bit different depending on what I choose to use.


Ingredients
1 lbs meat (ground beef, stew meat, chicken, venison, pork, boca crumbles, even eggplant)
1 onion, diced
2 tblsp Garlic, minced
2 tblsp bacon grease (or canola oil)
4-5 can beans (pinto, kidney, white, mixed- whatever)
2 cans stewed tomatoes
3 tblsp chili powder
1 tblsp cumin
1 tsp nutmeg (trust me)
1 tsp achiote
1 cup corn
1 cup beer (optional)
1 cup fresh diced chili (optional)


Directions
1. Heat bacon grease (or oil) at medium heat in a large pot.
2. Add onion and garlic to the oil and cook until onion is translucent.
3. Add fresh chili if desired and cook.
4. Add meat to the pot and cook through. Add half the chili powder to the cooking meat.
5. Add tomatoes. (And beer.)
6. Add beans and corn.
7. Add the remainder of the spices.
8. Let cook for about an hour on medium low heat.
9. Adjust the spices to taste.


To Serve
Serve with bread, corn bread, chips or slathered over hot dogs.


Optional Modifications
** Add a fresh chopped green pepper.
** Add other vegetables- carrots, lima beans, summer squash, etc.
** Add 1 tblsp of condensed stock.

What is your favorite meal to prepare?

Quote:

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Originally Posted by Schizophrenic

What is your favorite meal to prepare?

---

Dinner....
As for the actual meal...Stirfry veggies you can experiment so easily!

---------- Post added at 08:26 AM ---------- Previous post was at 08:20 AM ----------

Couldn't resist putting up a recipe. This is actually a post from my blog where I cook and write about the things that i cook(I experiment on the recipe)

For categorization::Dessert-Parfait

Quote:

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Pumpkins and Oranges...Who Knew?



Two for One sale!...Post 3!...

Seeing as I hadn't posted last week(I have a good reason, I promise!) I have two recipes for you all!


That's what I'd like to say but i'd be lying, it was really one recipe that used another recipe inside of it. but the result was a mixed basket. As much as i want to blame the recipe I need to blame myself as well.


Well onto the recipes!(you're still getting two even if one is in the other)


First...


Pumpkin Cream Parfait


2 4-Serving packages Jell-O instant vanilla pudding
1 15 ounce can of pumpkin
1 cup liquid nondairy creamer
1 tablespoon pumpkin pie spice
1 teaspoon finely grated orange zest
3 cups Cool Whip nondairy whipped topping
"Caramelized graham cracker topping"


1. In a large bowl, using a wire whisk or electric mixer, mix, pudding mix, pumpkin, nondairy creamer, pumpkin pie spice and orange zest until creamy and thickened, about 1 min.


2.Thoroughly mix in Cool Whip. Refrigerate.


3.To serve layer the Pumpkin cream on top of and below a layer of the graham cracker topping


And Now...


Caramelized Graham Cracker Topping


6 full sheets store bought honey graham crackers
6 tablespoons of butter
1/4 cup packed brown sugar


1. Preheat oven to 350°F. Line a baking sheet with graham crackers placed side-by-side so no space remains between them.


2.a small sauce pan, melt butter with sugar. Bring to a simmer over medium heat and continue cooking for about 2 min.


3. spoon butter sugar mixture over crackers trying to cover them fairly, completely. Bake for 10 min. Let cool


4. The crackers in a plastic bag and crush.


And now that all that is done. I can get on the body of what I do here. the replacements that I've made to either recipe are as follows. To the first recipe for pumpkin cream parfait, I replace the orange zest with half the amount of orange extract. I also replaced the Cool Whip with a free version.( have to watch the amount of sugar I eat don't I?) For the second recipe, with three ingredients it's hard to make a drastic change to it. What I did do, keeping in mind my diabetes, I replaced the regular brown sugar with a Splenda blend.


The first recipe is great. It reminds me of a pumpkin moose recipe that my family has every thanksgiving. The pumpkin part of the parfait is WONDERFUL! I could eat tons of that stuff. I don't know if the effect is different with orange extract versus orange zest but something about the citrus-y fruit really smoothed out the pumpkin and pumpkin pie spice flavor. My issue with the pumpkin pie moose my family has at thanksgiving is the spice, it just gets to me after a while.(i think it's the nutmeg or cinnamon that gets to me) This pumpkin cream doesn't have that issue and I have no doubt it's because of the orange extract.


The second recipe, not so great. Though i can really see the potential for it. The reason I have to say no is mainly because I burnt the crackers in the baking step. Just the edges fortunately, cutting those away and the center was fine-ish.(it still had a bit of the burnt taste to it) I wasn't a fan of the flavor to much, but keeping in mind that I messed up and burnt the stuff I feel I need to retry the recipe before i can really pass judgement.


Combining the two returned them to great status. I must confess adding a few more things to the final product too. Instead of just combining the two recipes as instructions would tell you to. I add a few blackberries and rasberries to the middle layer. that gave a nice pop of flavor in between all the pumpkin and graham cracker flavor.


Well that's it for now...look forward(or don't) to my next curious recipe!

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Strawberry Banana Trifle
Type: Dessert, Custard

Background
I recently made up this super simple, yet decadent, elegant dessert for a baby shower. It got so many rave reviews at the party, that I thought I would share with everyone here. Trifle is one of those desserts that seems fancy and difficult but is so easy to make anyone can do it. It just has layers.


Ingredients
2 packets chocolate pudding
4 cups milk
1 1/2 cups heavy whipping cream
1/4 teaspoon vanilla
1 package strawberries
3 bananas
1 angel food cake
graham crackers (optional)


Directions
1. Prepare pudding by adding 4 cups of milk and whipping until smooth. Let set for a half hour.
2. Make whipped cream by whipping 1 1/2 cups heavy cream and vanilla until stiff. (I use a kitchen aid and just let it run in the background until done, you can also use a hand mixer or whisk.)
3. Cut angel food cake into small pieces.
4. Slice strawberries and bananas.
5. In a trifle bowl or other deep dish, line bottom with angel food cake bits.
6. Using half of the pudding, spread a layer on top of the cake.
7. Spread an even layer of strawberries on top of the pudding.
8. Spread an even layer of bananas on top of strawberries.
9. Spread a layer of whipped cream on top of bananas.
10. Repeat layers.
11. Sprinkle with graham cracker crumbs and add a couple of whole strawberries to the top to make it look fancy.
12. Eat.


To Serve
Cool and serve in dessert dishes.


Optional Modifications
** Make your own homemade custard instead of boxed for extra awesomeness.
** Soak Angel Food Cake with brandy or sweet sherry before adding other layers.

Has anyone ever tried grilling fruit? I got a little flyer in the male from my local grocery store and it suggested it... but I don't know... nobody i know has tried it!

I've grilled pineapple before and it comes out lovely! But that's the only fruit I've heard of anyone grilling. Perhaps peaches would taste good, butI'd need to be talked into it before I'd take a bite.

I've got a new favorite appetizer over here, though:

http://farm8.staticflickr.com/7231/7...52352641e8.jpg

Link -> Baked Zucchini Fries

Quote:

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Fries
2 tablespoons all-purpose flour
1 large egg
1 tablespoon water
1 cup Panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/2 lb zucchini (about 1 medium)

Mayo
3 tablespoons mayo
1 1/2 teaspoons sriracha sauce
1 teaspoon lime juice

Preheat oven to 425 F. Line a baking sheet with parchment paper or aluminum foil. Place a wire rack in the baking sheet.

Add the flour to a resealable plastic bag. Combine the egg and water together in a shallow dish, and beat lightly with a fork. In a second shallow dish, mix together the Panko, Parmesan, salt, garlic powder and cayenne pepper.

To cut the zucchini into fries: Slice the top and bottom off the zucchini. Cut into about 3-inch fries - I found this easiest to do by cutting the zucchini half and then continuing to cut the pieces in half again and again.

Add the zucchini to the resealable bag containing the flour. Shake to coat them evenly. Working with one fry at a time, shake the excess flour off, then dip in the egg mixture and dredge in the Panko mixture, pressing to coat completely. Place the fries on the wire rack. Bake for about 20 minutes, or until the coating is golden brown and crisp.

While the fries bake, make the sriracha lime mayo by adding all of the ingredients to a small bowl and stirring to combine. Serve the fries with the mayo. These are best served immediately (or shortly after baking).

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EAT THIS! EAT THIS FOOD NOW!

http://25.media.tumblr.com/tumblr_mb...9gg7o1_250.jpg http://25.media.tumblr.com/tumblr_mb...9gg7o2_250.jpg

Broccomole: Broccoli Guacamole

Quote:

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Ingredients

3 cups chopped broccoli
1 jalapeno, chopped, seeds removed
2 tbs green onions
1 tsp olive oil
2 ounces fat free cream cheese
1/4 tsp chili powder
1 tbs cilantro
1/4 tsp salt
1/4 tsp black pepper
Instructions

Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend.
Drain broccoli very well.
Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.

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( Warning my food suggestion is not presented to you in hopes of helping people live a healthier life style)

Rich and Zesty Steak Sandwich

While grilling a steak use a brush to apply chocolate syrup. Season with chili powder and cayenne pepper then flip. Apply the same to the other side. Turn, then flip (the common way to grill a steak ) Slice the meat thin and place in a hoagie roll. Top with swiss cheese and bake in the oven just enough to melt the swiss and toast the bread. If you're not into sandwiches add a little Montreal steak seasoning and forget the cheese.

~Tud

Usually I'm not a fan of cauliflower, but this actually tasted good to me. I think there are enough spices to make the soup worthwhile and interesting, not to mention that it's fairly easy to cook up:

http://24.media.tumblr.com/tumblr_me...9gg7o1_500.jpg

Quote:

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600 g Cauliflower, stalks discarded and cut into smaller florets
1 Large potato, peeled and chopped into chunks
1 Leek, white part only, chopped
2-3 tbsp Olive oil
600 ml Vegetable stock
250 ml Soya milk
Salt and pepper to taste
Pinch of nutmeg
125 g Black forest bacon bits

Put the cauliflower, potato and leek in a large saucepan with olive oil. Gently heat the vegetables until they start to sizzle, then cover with a lid and sweat at low heat for 5-8 minutes, stirring occasionally. The vegetables should be softened but not coloured. Reserve a few florets to garnish finished soup.

Pour in the vegetable stock and soya milk. Bring to a simmer, then gently cook for 10-12 minutes until the cauliflower is tender. Purée until smooth either with a stick blender or in batches in a food processor. Add in the reserved cauliflower florets and nutmeg, reheat gently, and adjust seasoning if necessary.

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