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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-26-2007, 08:23 PM   #61
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Re: ER Forum Cookbook -- Recipe Posting Thread

Artichoke Dip
from simple girl

This is a party favorite. Every time I take it, the bowl gets licked clean, and I get multiple requests for the recipe. Before the next party I'm asked..."Are you bringing your artichoke dip?"

2 – 14 oz cans of artichoke hearts (drained & chopped up)
2 cups of mayo
1 bar of cream cheese (softened)
2 cups parmesan cheese
2 to 3 tsp minced garlic

paprika

tortilla chips

Mix first 5 ingredients. Sprinkle with paprika.
Bake @ 350 degrees for ~ 40 to 45 minutes – until bubbly throughout.

Serve with tortilla chips.

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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-26-2007, 08:32 PM   #62
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Re: ER Forum Cookbook -- Recipe Posting Thread

Brownie Pie
from simple girl

Decadent. Need I say more?

2 eggs
1 c sugar
1/2 c (1 stick) butter melted
1 tsp vanilla
2/3 c all purpose flour
1/3 c cocoa
1/4 t salt
1 c semi sweet choc. chips
1/2 c walnuts, chopped(optional)
vanilla ice cream or cool whip

Preheat oven to 350. Lightly grease a 9" pie plate. Beat eggs, stir in
butter, sugar, and vanilla. Stir together flour, cocoa and salt in a separate bowl.
Add to butter mix. Then stir in chips and walnuts. Pour into pie plate.
Bake 30 minutes or until set.

Serve warm with vanilla ice cream (the best way, IMO) or cool whip.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 09:03 AM   #63
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Re: ER Forum Cookbook -- Recipe Posting Thread

Chicken Pot Pie
from simple girl

Good comfort food that really isn't all that hard to make. The filling is fairly lo-fat, but the pie crust packs a punch. You could make it with a lower fat and calorie crust, but, IMO, the crust makes the pie!

1 package refrigerated pie crust
½ medium onion
1 cup of frozen mixed vegetables
5 oz mushrooms, sliced thin
1 cup of diced white potato
1 can of 98% fat-free cream of chicken soup
5.5 oz of cooked chicked, cubed
1 cup of fat-free chicken broth
1 tsp garlic (minced)
1 ½ tbsp flour
¼ tsp basil
¼ tsp thyme
¼ tsp parsely
¼ tsp pepper
½ tsp salt

Saute garlic, onions, and mushrooms using non-stick spray.
Add the broth, potatoes, and veggies.
Bring to a boil, then reduce to medium-low.
Simmer ~12 minutes, partially covered (potatoes should be a bit undercooked). Remove from heat.
Combine soup and flour in a bowl. Add this to the veggie mix, plus the cooked chicken and spices.
Place bottom of pie shell in a DEEP 9” pie dish. Pour the mixture into the pie shell. Cover with pie crust as instructed on box (crimp edges, cut vent holes, etc.).
Bake at 400 degrees for ~ 40 minutes (when crust is nicely browned).
Tip: after the first 15 minutes, place aluminum foil around the edges of the crust to keep it from becoming overbaked.

~335 calories per slice (makes 8 servings)

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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 11:27 AM   #64
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Re: ER Forum Cookbook -- Recipe Posting Thread

Sweet Potato Casserole


This is especially good around the holidays. It is almost like a dessert. I have had many requests for this recipe.

1 40 oz can Sweet Potatos
1 c white sugar
1/2 c milk
1/4 c softened butter
3 large eggs
1 t salt
1 t vanilla

Beat until smooth. Put in greased 2 quart baking dish. If doubled, use 9 x 13 baking dish.

Topping:

1/2 c packed brown sugar
1/4 c all purpose flour
1/2 c chopped pecans
2 T cold margarine

I put the topping in a ziploc bag and mix it.

Put topping on the Sweet Potato mixture and bake uncovered at 325 for 50 minutes or until golden brown.

If you are making this dish the day before, leave the topping in the ziploc bag until it is ready for the oven.

Enjoy!
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 11:33 AM   #65
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Re: ER Forum Cookbook -- Recipe Posting Thread

Tortellini Soup

99 oz chicken broth, low fat (2 49.5oz cans)
2 28 oz cans tomatoes, Hunt's Diced, with basil,garlic and oregano
20 oz tortellini, frozen or fresh
2 10 oz packages frozen chopped spinach
4 cloves garlic, minced
1/2 c Parmesan cheese, grated

Combine the first 4 ingredients in a large stock pot. Add as much or as little minced garlic as desired for your taste.

Bring to a boil, reduce heat to simmer, salt and pepper to taste, cover and simmer one hour.

Serve hot in large bowls with a sprinkle of Parmesan on top and a crust of hearty Italian bread.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 11:42 AM   #66
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Re: ER Forum Cookbook -- Recipe Posting Thread

Cavatini

1 pkg Old El Paso Taco Seasoning Mix
Onions and green peppers, chopped
1 8oz shredded mozzarella
1 8oz shredded cheddar
1 large jar spaghetti sauce (I use Prego)
pepperoni sliced (according to taste)
1 lb ground beef or more
1 box trifoli pasta

Brown ground beef, pepperoni, onions and green peppers with the taco seasoning. Drain, add suace and simmer.

Meanwhile, cook pasta according to package (I undercook slightly). Drain, rinse,drain again.

In casserole dish, layer pasta, sauce and cheese. Last layer should be cheese.

Bake at 350 degrees until cheese is melted. (approx 20 minutes)

In casserole
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 11:48 AM   #67
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Re: ER Forum Cookbook -- Recipe Posting Thread

Strawberry Banana Smoothie

1 C Silk Vanilla Soymilk
1 sliced, frozen banana
1/2 t vanilla
1/2 c frozen strawberries
2 T sweetener (I use either sugar or Splenda)

We like blueberries, so I usually throw in 1/4 c frozen blueberries and add a little more soymilk. My daughter is lactose intolerant and loves these. I have used skim milk for these for spouse and I, but I prefer the soymilk.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 11:57 AM   #68
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Re: ER Forum Cookbook -- Recipe Posting Thread

Potato-Sausage Casserole

I make this every year as part of our Christmas breakfast. I make it the day before and pop it in the oven while we open our presents.

1 lb sausage
1 32 oz package frozen hashed brown potatoes, thawed (I use southern style)
1 10 oz can cream of chicken soup
1 8 oz jar Cheez Whiz
1 8 oz sour cream
1/2 to 1 c chopped onion
salt and pepper to taste

Brown sausage in skillet, stirring until crumbly; drain. Add remaining ingredients; mix well. Spoon into greased 9 x 13 inch baking dish. Bake at 350 for 1 hour.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 11:59 AM   #69
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Re: ER Forum Cookbook -- Recipe Posting Thread

Jogged my memory on the tortellini...

Tortellini Salad

Cook a package of whatever tortellini you like, drain and let cool.

Make a basic vinaigrette or use bottled italian salad dressing.

Chop a red onion, celery stalk and bell pepper, add to bowl with tortellini.

Dice any lunch meats and cheeses you like, I use salami, cheddar cheese, provolone, and ham. Bite size pieces. Add to the bowl.

Toss in any addition accompaniments, like quartered artichoke hearts, black olives, etc.

Dress with your vinaigrette and serve immediately.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 12:10 PM   #70
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Re: ER Forum Cookbook -- Recipe Posting Thread

Baked Beans

1 30 oz can kidney beans
2 28 oz can pork and beans
1 envelope Lipton Onion Soup
1 lb either hamburg or bacon (our family prefers the fried bacon and cut up into 4-5 pieces per slice)
1 14 oz bottle of ketchup
1 T mustard
3 shakes or so of Worcheshire sauce
Brown sugar to taste

Brown the meat, drain, and mix everything together and bake at 350 for 1 hour.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 12:15 PM   #71
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Re: ER Forum Cookbook -- Recipe Posting Thread

Apple Pie

5 c sliced apples (I use Golden Delicious and do 3 or 4 slices per apple quarter)
1/2 c sugar
2 T flour
1/2 t cinnamon

Put in 9 in pie crust (I use pie crust in box in refrigerated section,I think it is Pillsbury and very good) Cut slits in crust, spray with I Can't Believe It's Not Butter spray a little on crust and then sprinkle it with sugar.

Bake 350 for 45 minutes.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 12:20 PM   #72
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Re: ER Forum Cookbook -- Recipe Posting Thread

Rash of breakfast dishes

Pasta alla carbonara (Italian bacon and eggs)

1/4lb Bacon or pancetta, which is cured, unsmoked bacon. You may get el cheapo "bacon ends" or butchers "cooks bacon" already diced
Enough dry pasta for 3-4 servings
4 eggs
1/4 cup parmesan cheese, grated
1 tbsp. olive oil or butter
2 tablespoons cream
Salt and pepper to taste

Boil water, add a big pinch of salt and start pasta, cooking per its directions. Regular spaghetti works best.

Chop bacon into 1" or so chunks and cook until bacon fat melts off and the bacon is done. Remove from heat and loosely cover with foil.

Beat cream and eggs in a large bowl then stir in half the parmesan cheese.

When the pasta is done, drain and re-warm the bacon skillet and add the drained pasta. Stir to mix bacon with pasta and thoroughly heat the mixture.

Add the pasta to the bowl containing the cream/egg/cheese mixture. Stir to combine and add more cream if its too thick...you want a nice pasta with sauce but the heat from the pasta/bacon should 'cook' the egg mixture.

Serve in large bowls, topping with a healthy grind of pepper, pinch of salt and the remaining parmesan cheese.

If all that bacon fat scares the lipitor out of ya, drain the bacon but add a few tablespoons of olive oil, butter or other similar 'better' fat before adding the pasta.

Frittata

For an alternative, or great way to use up last nights leftover pasta make the same way except drain all the bacon fat, use 6-8 eggs with the cream and add all of the parmesan. Add the pasta to the bacon pan as above, then return to medium heat and add the eggs/cream/parmesan and cook over medium-low heat until the whole thing is nearly cooked, then stick it under the broiler for a few minutes until it sets and puffs on top. Slide the frittata out onto a plate, slice like a pie and serve with a drizzle of warm tomato sauce.

You can replace the pasta in the frittata dish with a few cups of cooked rice, add herbs, change the cheese, top with alfredo or other sauce, etc.

Eggs poached in tomato sauce

Some attribute this dish to originate in the italian countryside, others claim its been a persian staple for centuries.

Make your own basic onion/garlic/tomato pasta type sauce or fill a sauce pot with some good jarred sauce. Thin it out with water or wine so its not super thick and heat to a simmer. You'll know if the sauce is thin enough at this point...if its spitting blops of tomato sauce onto your stove, its too thick. Add more wine. Drink some of the wine. Add some more wine. *BLAM* Wheres my tv show? Anyhow, once its up to a simmer, break in as many eggs as you want, keep a few inches away. Cover the pan. After the whites look to be starting to set around the sides and bottom, carefully spoon a little of the sauce over the top of the eggs. There should NOT be any boiling going on, you want these eggs to poach nice and mellow in an extremely hot but not bubbling sauce. After about 15-20 minutes, prod the eggs to see if the yolks are done to your liking. Slice up some crusty bread, warm and plate. Top with a poached egg and some sauce.


Wrecked Eggs

Thoroughly scramble eight eggs in a bowl. Add a few big spoolfuls of salsa. Cook like scrambled eggs. Eat. Kids like these a lot. Very unattractive but tasty.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 12:33 PM   #73
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Re: ER Forum Cookbook -- Recipe Posting Thread

Chicken Waikiki Beach

Original recipe

2 whole chicken legs and 2 whole chicken breasts
1/2 c flour 1/3 c oil
1 t salt 1/4 t pepper

Sauce
1 can (1lb,4oz) sliced pineapple (I use pineapple in its own juice)
1 c sugar
2 T cornstarch
3/4 c cider vinegar
1 T soy sauce
1/4 t ginger
1 chicken bouillon cube

1 large green pepper, cut crosswise in 1/4 in circles

Wash chicken, pat dry and coat with flour. Heat oil and brown chicken on all sides and put in roasting pan. Sprinkle with salt and pepper.

Make sauce: Drain pineapple, pouring syrup into 2 c measure. Add water to make 1 1/4 c.

In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boiling, stirring constantly: boil 2 minutes and pour over chicken. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer or until chicken is tender. Serve with rice.

I usually use 6 to 8 boneless chicken breasts and skip the coating with flour and frying them. I put them in 9 x 13 pan and I make double the sauce recipe, since my daughter loves to eat rice with the sauce over it the next day). Adjust the cooking time. It doesn't take quite as long, since you are using boneless meat. I only use the green pepper if I have one handy.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 12:42 PM   #74
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Re: ER Forum Cookbook -- Recipe Posting Thread

Ham Barbecue

1 lb chipped ham, pulled apart
1 bottle Heinz chili sauce
1 t mustard
2 T cider vinegar
2 T or more brown sugar
Add maybe 3 T of Heinz ketchup, if you want

Cook the sauce ingredients, covered, for a couple of minutes, then add meat and cook covered for a few more minutes. Put on buns.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 12:56 PM   #75
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Re: ER Forum Cookbook -- Recipe Posting Thread

----------- recipes added to this point ---------------
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 01:08 PM   #76
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Re: ER Forum Cookbook -- Recipe Posting Thread

Al - is there an updated 'preview' PDF of stuff added to this point?

Dang, now I have to cook all this stuff to get some pictures...so much for this months cholesterol test.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 01:45 PM   #77
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Re: ER Forum Cookbook -- Recipe Posting Thread

No, I'll just upload the final result -- in about a week at this rate. I just wanted to make sure I was on the right track as to what people wanted.

We're currently up to 94 pages.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 02:25 PM   #78
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Re: ER Forum Cookbook -- Recipe Posting Thread

This entre recipe was inspired by something I read in Oprah's cookbook. Oprah's recipe had some of the ingredients I use and included a healthy dose of table cream. Mine is more calorie limited, tastes great and is easy to prepare. I frequently double it up for a crowd. The measurements are not key -- you can increase anything. I tend to load up on basil, olives, and chicken.

Penne with basil and chicken

1 # dry penne
2 boneless, skinless chicken breasts
1 large bunch of fresh basil (approximately 1-2 C shredded)
12 pitted Kalamata (or similar) olives, chopped.
1/3 C sun dried tomatoes (dehydrated are OK, I prefer packed in oil)
2 C mixed mushrooms
1T chopped garlic
1/4 C olive oil
1/4 C white wine
Salt and pepper

The chicken can be quickly grilled to medium rare or sliced and sauteed. I lightly spice it (e.g. Emeril's Essence or Prudhomme's Magic). toss it briefly on the grill and then slice across the grain into bite sized pieces.

Add the olive oil to a large hot skillet and sautee the mushrooms for 10 minutes. Add the garlic to the hot pan and cook for 1 minute. Add the olives and tomatoes, and stir briefly. Add the chicken and continue cooking over medium high heat for a couple of minutes to finish the chicken. Deglaze with white wine, add S&P to taste. When finished add the basil to the hot mix.

In the meantime, boil the penne in a large pot. Drain well, place in a large serving bowl, pour the chicken mixture on top and toss well.

Serves 4

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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 02:41 PM   #79
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Re: ER Forum Cookbook -- Recipe Posting Thread

My next door neighbor taught a cooking class for many years. This delicious hors d' oeuvre is Peter Morris's:

Three Muses on Toast

1/4 lb. swiss cheese, grated
2 medium onions, diced
1 4 and 1/2 oz. can chopped black olives
1 and1 /2 cups mayonnaise
salt and pepper
peanut or vegetable oil
6 slices of firm (preferably home made) white bread, trimmed of crusts

Preheat oven to broil ten minutes before serving

1. Combine the cheese, onions, drained olives, mayo, and seasoning.
2. Cover the bottom od a skilet with 1/4" oil and heat to hot. Fry the bread a few slices at a time on ONE SIDE ONLY.
3. Place slices of bread on a baking sheet fired side down and mound the cheese mixture over the top of each slice. Do this just before serving.
4. Place under the broiler about 4" from flame until cheese tops are golden. Serve immediately.

Note: The mixture may be prepared well in advance, even the day before.
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Re: ER Forum Cookbook -- Recipe Posting Thread
Old 01-27-2007, 02:55 PM   #80
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Re: ER Forum Cookbook -- Recipe Posting Thread

Another recipe from Peter Morris' cooking class, this desert is easy to make and absolutely delicious. It is a cake with its own sauce.

English Lemon Pudding-Cake

2 lemons, peel grated and juice strained
1 & 1/4 C sugar
5 T unsalted butter
1/8 tsp salt
4 T flour
3 extra large eggs, separated
1 & 1/2 C milk
1 tsp vanilla
whipped cream (optional)

Preheat oven to 350

1. Combine the butter, salt, sugar, and flour mixing well. Add the egg yolks, milk, lemon juice, lemon peel and vanilla. Beat with a whisk until smooth.

2. Beat egg whites until stiff and fold into the egg yolk mixture.

3. Pour the mixture into a 6 cup buttered soufflé dish (or into 6 individual, buttered, one cup molds). Set the dish into a shallow baking pan and pour in about 1" of very hot water.

4. Carefully place the pan on the middle shelf of the oven and bake for 45 minutes or until top is nicely browned.

5. Remove from the oven and carefully remove the dish to a rack to cool to room temperature.

6. Just before serving mound whipped cream on top of the dish - or add whipped cream to individual plates as served. Spoon out a large serving of cake on each dish, topped with a few spoonfuls of the sauce from the bottom of the baking dish.

Note: can be made several hours ahead and chilled in the refrigerator.
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