recipe exchange

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Comment by claudia martinez on October 26, 2009 at 12:58pm

I take this recipe from a free recipes site you will find pictures there but I think it's a great recipe for halloween, I'm going to use halloween cutters for the cookies.

pumpkin cookies
Ingredients
2 1/2 cup gluten-free flour blend*
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 egg
1 cup canned pumpkin
1 tsp vanilla
1/2 cup raisins or chocolate chips
Directions
1. Combine gluten-free flour mix, xanthan gum, baking soda, baking powder, cinnamon, nutmeg and salt in a medium bowl.
2. In a mixing bowl, beat butter and sugar until light and fluffy. Beat in egg, pumpkin, and vanilla. Add in dry ingredients. Stir in raisins or chocolate chips.
3. Drop by tablespoons onto an oil sprayed baking sheet. Bake at 350 for 15 to 18 minutes.

Comment by JUBY-DU on October 25, 2009 at 2:05pm

AS HALLOWEEN COMES CLOSE HERE IS A SPOOKY TREAT TO MAKE ,..BUY PIZZA DOUGH AND CUT IN HALF LET IS RISE ,MAKE THE FILLING REMOVE THE CASING FROM 2 ITALIAN SAUSAGES AND BROWN ADD ONION AND GREEN PEPPER COOK TILL SOFT COOL THEN ADD 1 CUP OF RICOTTA CHEESE AND 1/2 CUP OF MOZZ CHEESE SHREDDED .AND 2 TBS OF PARSLEY, AND SALT AND PEPPER AND BASIL 1/4 TSP OF EACH .MIX WELL .SPREAD THE 1/2 OF DOUGH OUT LIKE U MAKE A PIZZA PLACE THE FILLING OUT AND ROLL UP LIKE A BIG SAUSAGE THEN CURL IT UP TO LOOK LIKE A SNAKE THEN BRUSH WITH EGG WASH AND TOP WITH A FEW DASHES OF GARLIC POWDER BAKE FOR 40 MIN / OR TILL BROWN AT 350 .COOL A BIT .ENJOY BOOO

Comment by Robert E. Hodge on October 24, 2009 at 8:56pm

I would be glad to give anyone a recipe for Jerky made from Game like deer, elk, moose, bear, and such that can be canned for Years storage; It is great trail food and camp use as well. gd2cook@yahoo.com
The previously mentioned dish is made with any available sea foods. They are cooked in a preliminary way to set flavors.
Fishes: Cook approximately 1/2 way. I used Snapper, halibut, or other mild flavored fish as Salomon tends to have a heavy hand in flavoring this.
About 3 pounds of fish total.
Then clean and precook the Shell fish like 2-3 kinds of shrimp and prawns.
Clams and mussels are very good additions as well; These are Not cooked at all ahead of time save to save time in a Hurry Up Dinner ( I like these if tired out!)
The sauce was made with Chunks or Diced tomatoes or both. Adding a large can of Tomato sauce.
Add a medium can of Tomato Paste if a heavier flavoring is wanted.
Simmer this slow as it will become very smooth with about an hour's time.
I used Mexican type seasonings as I like them for this over such as the Normal Italian or French spices.
(Used quantities are as you like the flavors; I rarely measure save in new to me recipe.)
I put in Water Chestnut slices- 1 or 2 small cans, or 1 303 size.
I used 1 303 size can of Bamboo Shoots as well. This is where the Crunchy factor comes in! LOL
These go in at the very first as the take a good long simmer to soften a bit and to blend their juices and such into the mix.
I used 2-3 cans of Chicken or Beef broth (Clam Broth maybe?) as the liquid instead of water. There is so much in the tomatoes that this may need adjusting to suit wishes.
I used Cayenne (appx. 1 tbl of Hot pepper flakes or Jalapenos or what ever Like Anaheim peppers per half gallon.)
The aim here is Not to make a fish soup out of them, Just like it is done in Bouillabaisse.
A certain mix of textures is a real good thing here;
In the last few minutes you add the sea foods
The Salad size shrimp can be added at the last 15 minutes of cooking.
God Bless and Experiment!

Comment by Suzanne Mourer on October 16, 2009 at 1:49pm

Chicken and Dumplings
4-6 chicken breasts
Salt and pepper to taste
Mix seasonings with water to cover chicken. Boil chicken until done.
Reserve broth.
Debone and cut chicken into pieces. Reserve broth.
Dumplings:
Reserved chicken broth
1 cup chicken broth, removed from broth
1 stick butter
3 cups self rising flour (Maxine prefers White Lily)
2 eggs
1 cup cold water
More flour for rolling dough
Milk
Salt and pepper
Add butter to reserved chicken broth and let it melt. Then remove one cup chicken broth from the pot. Heat the rest, mixed with enough water to make about 8 cups. To make dumplings, pour 1 cup chicken broth over flour and mix. Add water and eggs. Mix together.
Add more flour if needed to make dough thick enough to roll out. Sprinkle cutting board with flour, divide dough into two balls. Roll one as thin as possible. Cut dough in small squares and cook in gently boiling reserved chicken broth on medium low until done. Add dough squares separately, stir then add some chicken, stirring as you go.
"It doesn't take long, about 15 to 20 minutes on medium low,you just want it to simmer."
Add a little milk and flour mixed together to make the broth creamier. Add salt and pepper to taste.

Comment by katrinam on October 16, 2009 at 1:12pm

Hi there, this group sounds fun, i'm really into cooking and baking, sold my pies and pasties to hi-end places, anyone want a recipe for sour cream twists? It's sweet bread season, i make tons of breads in the fall, and for my zucchini-bread, i always put fresh pear and canned crushed pineapple in for flavor and texture in case ur into breads and want to maximize flavor, my family swears by it, oh ya, saw roberts comment, which brings me to ask, have u checked out rick bayless? he just won more acclaim, he's my fav mexican chef, has a website under his name, restaurants, tv show, he's awesome! enjoy ur day!!

Comment by Robert E. Hodge on October 15, 2009 at 2:05pm

Anyone want a recipe for a dish like Bouillabaisse? With a Mexican flavor with added crunch?

Comment by Ben an Jessica Miller on October 15, 2009 at 2:01pm

i (owner of this group) would like to say thank yall for placing recipes an /r joining

Comment by Marjorie Munroe on October 5, 2009 at 5:24pm

Oh Man those Peanut Buttercup Cookies look good! Can't wait to try therm! :-)

Comment by Marci Garland on October 5, 2009 at 12:55am

Peanut Buttercup Cookies

1/2 Cup Shortening
1/2 Cup Peanut Butter
1/2 Cup granulated sugar
1/2 cup Brown Sugar
1 teaspoon baking powder
1/8 teaspoon baking soda
1 egg
2 TBL milk
1 teaspoon vanilla
1 3/4 Cup Flour
Approx 48 Reeses Peanut butter Cups

Preheat oven 350 degrees

Beat in Shortening and sugars, blend well. Add remaing ingredients except flour, blend well again. Add flour little bit at a time till blended the rest of the way.

Roll into 1 inch balls and place in greased mini muffin pan. Squish peanut butter cup into center of each.

Bake 10-15 min until golden brown. let set 5 min remove from pan. Enjoy!

Comment by George Stella on September 23, 2009 at 4:58am

Hi Hilda, Just so happens I have a few recipes for you to make with your kids!!!!
I am the Spokesperson for the Association of Junior Leagues International's childhood obesity initiative called: Kids In The Kitchen.

Below are 3 recipes from our new Kids Cookbook that I recently made with a 2 year old on Good Morning America (see link for that, cooking with a 2 year old is, well, Fun!!!!! But I cook with kids all over the country so it really is Fun for me! ;) Anyway.......Enjoy!
George Stella

link: http://www.ajli.org/?nd=georgestellagma
(Me http://www.stellastyle.com )
3 RECIPES :




IN THE KITCHEN WITH KIDS
Everyday Recipes and Activities for Healthy Living

Berry Yogurt Smoothie

Serves 2

1 cup frozen unsweetened raspberries
1 cup frozen unsweetened blackberries
1 cup nonfat vanilla yogurt
1 cup 2% milk
3 tablespoons honey
1 teaspoon grated orange zest
1 teaspoon vanilla extract
Large pinch of cinnamon

1. Assemble the parts
Combine the ingredients in an electric blender.

2. Blend it up
Place the top on the blender and blend until everything is well combined.

3. Pour it in
Pour the smoothie carefully into tall glasses.

Tip
Blend up a delicious smoothie for fun in the kitchen with almost any combination of fruits and juices.

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IN THE KITCHEN WITH KIDS
Everyday Recipes and Activities for Healthy Living

Chicken or Tuna Salad in Ice-Cream Cones

Serves 8

Tools: saucepan; kitchen tongs; kitchen knife; measuring cups and spoons; bowl

Ingredients:

4 boneless skinless chicken breasts
1 cup chopped celery
1 cup dried cranberries
¼ cup chopped walnuts
3 tablespoons low-fat sour cream
1/3 cup mayonnaise
Salt and pepper to taste
8 ice-cream cones

Combine the chicken with just enough water to cover in a saucepan. Cook over medium heat until the chicken is firm and white all the way through. Remove the chicken to a work surface with kitchen tongs and let cool. Cut the chicken into small pieces with a kitchen knife.

Combine the chicken with the celery, dried cranberries and walnuts in a bowl. Add the sour cream and mayonnaise and season with salt and pepper. Mix well.

Spoon the salad carefully into the ice-cream cones to serve. Decorate with chopped red grapes or tomatoes.

To make Tuna Salad: combine 2 (7-ounce) cans drained water-packed tuna with ½ cup plain nonfat yogurt, ½ cup chopped olives or celery, 2 chopped green onions, and 2 chopped dill pickles in bowl and mix well.

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IN THE KITCHEN WITH KIDS
Everyday Recipes and Activities for Healthy Living

Spaghetti Pie

Serve 8

Tools: saucepan; pot holders; colander; measuring cups and spoons; bowl; wooden spoon; 10-inch deep-dish pie plate; nonstick skillet; oven mitt

This is fun to make and fun to eat!

Spaghetti Crust

Ingredients:
6 ounces whole wheat spaghetti
2 tablespoons butter or margarine
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 cup ricotta cheese

Form the spaghetti crust:

Preheat the oven to 350 degrees. Cook the spaghetti in a saucepan of boiling water using the package directions. Use pot holders to drain the pasta in a colander. Combine the pasta with butter, Parmesan cheese and eggs in a bowl and mix well. Shape the spaghetti mixture into a crust in a buttered 10-inch deep-dish pie plate. Spread the ricotta cheese over the spaghetti crust.

Filling

Ingredients:

1 pound ground turkey
½ cup chopped onion
¼ cup chopped green bell pepper
1 (8-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano, crushed
½ teaspoon garlic salt
½ cup (2 ounces) shredded mozzarella cheese
Prepare the filling and bake

Heat a nonstick skillet over medium heat and crumble the ground turkey into the skillet. Add the onion and bell pepper and cook until the turkey is light brown and crumbly, stirring frequently. Stir in the undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Cook until heated through, stirring to mix well. Spoon the filling into the spaghetti crust. Use an oven mitt to place the pie plate in the oven. Bake for 20 minutes. Use the oven mitt to pull out the oven rack. Sprinkle the mozzarella cheese over the top of the pie and push the oven rack back with the oven mitt. Bake for 5 minutes longer or until the cheese melts.







Cookbooks are available through Amazon.com and www.cookbookmarketplace.com.
Junior Leagues In the Kitchen with Kids;
Everyday Recipes and Activities for Healthy Living

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