GREAT RECIPES
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i think it would be great to have a group that would like to share awesome family recipes-and be willing to add a special tid bit about what makes this recipe turn out perfect!! special secrets...NOTE: PLEASE MESSAGE ME YOUR RECIPES AND I WILL POST
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Latest Activity: Sep 11
RECIPIES SUBMITTED BY "GREAT RECIPES" GROUP MEMBERS
Here is my recipe for a simple and semi-homemade soup that helped me lose over 40 lbs of baby weight!
Marisa’s Mix and Match Soup....Submitted by group member Tootsiegrace
Use as many or as little as you like from each group to create a soup perfect for your personal taste!
Start With the Veggies: Fresh or Frozen
(add whatever you like. Here are a few I like to add)
Chopped Cabbage
Carrots
Green Beans
Celery (add only a few stalks or the broth tastes funny)
Broccoli
Yellow Onions
Minced Garlic (lots of it!!!)
Bagged frozens are perfect when you want to work quickly. I like Green Beans and California or Normandy Mix (Broccoli, Carrots, Cauliflower)
Broth: No, I don’t make my own. Who has the time???
Chicken
Beef
Vegetable
Look for boxed broths, they are the easiest and most economical. I prefer Organic, low sodium and low fat. I buy about 2 or 3 boxes per batch of soup, but buy as many as you need for whatever size pot you want to make.
Add Ins:
Grilled Chicken, cut up
Ground Beef
Italian Sausage
Noodles (whole wheat is best for you, and more firm. Watch out with noodles, as they tend to get mushy. You might want to keep these separate from the broth and just add them to your bowl)
Rice
Broth Enhancements:
Fresh Herbs chopped (my favorite is Cilantro)
3 Tbs Tomato Paste
Parmesan Cheese (low in calories and fat, so go crazy)
To Make:
Begin by grilling the onions, celery, and garlic in 1-2 tbs. olive oil. Add the broth, bring to a boil. Then add the veggies and meat. Last, add cooked noodles or rice, and the broth enhancements. Let simmer awhile—about 5-10 minutes or until it is hot enough for you.
The best thing about this soup is it tastes better the next day, so make sure you cook up a large pot of it!!
Here's my first recipe for you. It's a good one for Thanksgiving or Christmas when you have a lot of people to serve. It's best served warm, but room temperature is fine, too. --Jen
Devil’s Pumpkin Spice Cake... Submitted by group member Jen
Speaks
12-16 servings
1 box spice cake mix
1 box Devil’s Food cake mix
2 cans pumpkin (or one large can)
2 Tbsp each cinnamon, cloves, nutmeg
Whipped cream, for garnish
Mix together cake mixes according to package directions. Add pumpkin and spices. Bake in 350 over in large roasting pan for 25-30 minutes (or until tester comes out clean). Scoop out with ice cream scoop (while still warm, ideally, but it is good cooled as well) and top with whipped cream.
BANANA BREAD... Submitted by group member diorgrace
4 cups of SUGAR
2 cups of SHORTENING
cream together until FLUFFY & add
8 EGGS
12 BANANAS-mash 1 by 1 on a plate or put one at a time into mixer-BANANAS should be very ripe:) also, i usually use medium to large bananas-but if you have extremely large-you don't have to put 12-if you have med to small you can add more-it's not written in stone....
4 cups of WALNUTS-these can either be chopped by hand, or put in a processer
5 cups of FLOUR
2 tsp of BAKING POWDER
4 tsp of BAKING SODA
2 tsp of SALT
THIS RECIPE MAKES 5 LOAVES OF BANANA BREAD. I USE 3 REGULAR SIZE SIZE LOAF PANS AND 2 BIGGER ONES. BUT I DON'T THINK THAT MAKES A HUGE DIFFERENCE-
TO PREPARE THE LOAF PANS YOU NEED TO EITHER USE A BAKING SPRAY THAT HAS FLOUR AND SHORTENING IN IT, OR GO BACK TO THE OLD SCHOOL WAY OF USING REGULAR SHORTENING AND THEN ADDING FLOUR TO COVER THE SHORTENING THAT YOU HAVE SMEARED IN THE PANS (I'VE GONE BACK TO THIS WAY-AS I DON'T LIKE AREOSOL). THEN FILL YOUR PANS HALF WAY UP WITH THE DOUGH-AND NOW FOR THE FUN PART...THIS IS OPTIONAL, BUT YOU CAN SPRINKLE CHOCOLATE CHIPS OVER THE TOP OF THE DOUGH-THIS MAKES GREAT HOLIDAY GIFTS THIS WAY ALSO. SET THE OVEN AT 325 DEGREES-IT'S IMPORTANT THAT THIS IS A SLOW BAKE-IT WILL NEED AT LEAST 1 HOUR TO BAKE-ORIGINAL RECIPE SAYS 1 AND 1 HALF HOURS-BUT I THINK IT'S DONE BEFORE THAT SOMETIMES. ABOUT HALF WAY THRU IF YOU WANT TO MOVE LOAVES AROUND A LITTLE YOU CAN-I DO. WHEN THE LOAVES ARE MOSTLY FIRM ON THE TOP-YOU CAN REMOVE THEM FROM OVEN. I LEAVE IN LOAF PANS FOR ABOUT 10 MIN BEFORE REMOVING-FOR EASE IN REMOVING FROM THE PAN.
YOU CAN CUT THE RECIPE IN HALF IF YOU DON'T WANT 5 LOAVES-BUT IF YOU'D LIKE TO SHARE THE LOVE...STAY WITH THE ORIGINAL RECIPE-AND WRAP IN PARCHMENT PAPER TO GIVE AWAY AS GIFTS.....ENJOY, AND CONVO ME FOR ANY COMMENTS OR QUESTIONS-
Marisa’s Mix and Match Soup....Submitted by group member Tootsiegrace
Use as many or as little as you like from each group to create a soup perfect for your personal taste!
Start With the Veggies: Fresh or Frozen
(add whatever you like. Here are a few I like to add)
Chopped Cabbage
Carrots
Green Beans
Celery (add only a few stalks or the broth tastes funny)
Broccoli
Yellow Onions
Minced Garlic (lots of it!!!)
Bagged frozens are perfect when you want to work quickly. I like Green Beans and California or Normandy Mix (Broccoli, Carrots, Cauliflower)
Broth: No, I don’t make my own. Who has the time???
Chicken
Beef
Vegetable
Look for boxed broths, they are the easiest and most economical. I prefer Organic, low sodium and low fat. I buy about 2 or 3 boxes per batch of soup, but buy as many as you need for whatever size pot you want to make.
Add Ins:
Grilled Chicken, cut up
Ground Beef
Italian Sausage
Noodles (whole wheat is best for you, and more firm. Watch out with noodles, as they tend to get mushy. You might want to keep these separate from the broth and just add them to your bowl)
Rice
Broth Enhancements:
Fresh Herbs chopped (my favorite is Cilantro)
3 Tbs Tomato Paste
Parmesan Cheese (low in calories and fat, so go crazy)
To Make:
Begin by grilling the onions, celery, and garlic in 1-2 tbs. olive oil. Add the broth, bring to a boil. Then add the veggies and meat. Last, add cooked noodles or rice, and the broth enhancements. Let simmer awhile—about 5-10 minutes or until it is hot enough for you.
The best thing about this soup is it tastes better the next day, so make sure you cook up a large pot of it!!
Here's my first recipe for you. It's a good one for Thanksgiving or Christmas when you have a lot of people to serve. It's best served warm, but room temperature is fine, too. --Jen
Devil’s Pumpkin Spice Cake... Submitted by group member Jen
Speaks
12-16 servings
1 box spice cake mix
1 box Devil’s Food cake mix
2 cans pumpkin (or one large can)
2 Tbsp each cinnamon, cloves, nutmeg
Whipped cream, for garnish
Mix together cake mixes according to package directions. Add pumpkin and spices. Bake in 350 over in large roasting pan for 25-30 minutes (or until tester comes out clean). Scoop out with ice cream scoop (while still warm, ideally, but it is good cooled as well) and top with whipped cream.
BANANA BREAD... Submitted by group member diorgrace
4 cups of SUGAR
2 cups of SHORTENING
cream together until FLUFFY & add
8 EGGS
12 BANANAS-mash 1 by 1 on a plate or put one at a time into mixer-BANANAS should be very ripe:) also, i usually use medium to large bananas-but if you have extremely large-you don't have to put 12-if you have med to small you can add more-it's not written in stone....
4 cups of WALNUTS-these can either be chopped by hand, or put in a processer
5 cups of FLOUR
2 tsp of BAKING POWDER
4 tsp of BAKING SODA
2 tsp of SALT
THIS RECIPE MAKES 5 LOAVES OF BANANA BREAD. I USE 3 REGULAR SIZE SIZE LOAF PANS AND 2 BIGGER ONES. BUT I DON'T THINK THAT MAKES A HUGE DIFFERENCE-
TO PREPARE THE LOAF PANS YOU NEED TO EITHER USE A BAKING SPRAY THAT HAS FLOUR AND SHORTENING IN IT, OR GO BACK TO THE OLD SCHOOL WAY OF USING REGULAR SHORTENING AND THEN ADDING FLOUR TO COVER THE SHORTENING THAT YOU HAVE SMEARED IN THE PANS (I'VE GONE BACK TO THIS WAY-AS I DON'T LIKE AREOSOL). THEN FILL YOUR PANS HALF WAY UP WITH THE DOUGH-AND NOW FOR THE FUN PART...THIS IS OPTIONAL, BUT YOU CAN SPRINKLE CHOCOLATE CHIPS OVER THE TOP OF THE DOUGH-THIS MAKES GREAT HOLIDAY GIFTS THIS WAY ALSO. SET THE OVEN AT 325 DEGREES-IT'S IMPORTANT THAT THIS IS A SLOW BAKE-IT WILL NEED AT LEAST 1 HOUR TO BAKE-ORIGINAL RECIPE SAYS 1 AND 1 HALF HOURS-BUT I THINK IT'S DONE BEFORE THAT SOMETIMES. ABOUT HALF WAY THRU IF YOU WANT TO MOVE LOAVES AROUND A LITTLE YOU CAN-I DO. WHEN THE LOAVES ARE MOSTLY FIRM ON THE TOP-YOU CAN REMOVE THEM FROM OVEN. I LEAVE IN LOAF PANS FOR ABOUT 10 MIN BEFORE REMOVING-FOR EASE IN REMOVING FROM THE PAN.
YOU CAN CUT THE RECIPE IN HALF IF YOU DON'T WANT 5 LOAVES-BUT IF YOU'D LIKE TO SHARE THE LOVE...STAY WITH THE ORIGINAL RECIPE-AND WRAP IN PARCHMENT PAPER TO GIVE AWAY AS GIFTS.....ENJOY, AND CONVO ME FOR ANY COMMENTS OR QUESTIONS-
Discussion Forum
WE NEED SOME RECIPES....
Started by DIORGRACE Oct. 20, 2007.
Comment Wall
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Comment by Rarin Gallery on September 10, 2009 at 9:50pm -
Good Morning everyone!
I am so glad to be a part of this great community. I love cooking. I will post a secret of Thai dish later.....
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Comment by Retro ReDesign on April 11, 2009 at 5:26am - Mmmm... All these recipes sound so good, I have a couple favorites I will post later...
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Comment by Alysia Van Camp on April 9, 2009 at 9:32am - Ohhh ya, this is for me! I make that Hershey's chocolate cake all the time:) YUM!!! I will visit often! I need to figure out what recipe to start with;)
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Comment by Cafe Handmade Virtual Craft Show on February 14, 2009 at 10:34pm -
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Comment by Mireasma on February 9, 2009 at 1:41pm -
Last night's dinner (and today's lunch):
A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime. Curry powder, an Indian blend of spices, is a timesaving source of layered flavor; ground ginger brings a quick dash of citrusy warmth.
1 cup long-grain white rice
2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
2 garlic cloves, finely chopped
Coarse salt and ground pepper
1 tablespoon curry powder, plus more for garnish
1 teaspoon ground ginger
3 cups homemade or best-quality store-bought tomato sauce
2 cans (15 ounces each) chickpeas, rinsed and drained
1 tablespoon fresh lime juice, plus lime wedges for garnish
1/2 cup plain low-fat yogurt
Directions
Cook rice according to package instructions; cover, and keep warm.
While rice is cooking, heat oil over medium heat in a large skillet. Add onion and garlic; season with salt and pepper. Cook, stirring frequently, until onion is tender, 4 to 6 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
Add tomato sauce, chickpeas, and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook, stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt and pepper. Serve stew with rice and yogurt, garnished with lime wedges and a pinch of curry.
I 1/2'd the recipe and it easily served 4. Could use a little more rice, maybe. Next time I will definitely add some carrot, cauliflower, maybe some green beans. The secret to this and I think any curry is purchasing a really good curry powder or making your own. DO NOT buy curry powder from your grocery store - it's gross! I purchased a very descent sized jar from a local spice shop for under $5. Used it in this dish and I could not believe I made it myself:) It tasted just like a restaurant.
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Comment by Mireasma on February 9, 2009 at 1:34pm
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Made this recipe in cupcake form last night:
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
RIDICULOUSLY good. I don't eat a lot of junk food and normally suck at making cupcakes~but these are a MUST! This is good 'ole fashioned cake at it's best:)
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