recipe exchange

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Comment by Dazzyscreations on January 30, 2009 at 8:13am

These recipes look wonderful. I am always looking for new recipes. I cook and bake everything from scratch, no boxes here. I grow my own veggies and can alot of sauces, pickles jams and jellies. I even learned how to make syrups from the fruit juices. I also want to learn how to make homemade pastas.
Have a great and yummy weekend.
Dazzy

Comment by Ben an Jessica Miller on January 30, 2009 at 8:08am

Spaghetti with Fresh Tomato Sauce Recipe
6 ripe tomatoes, seeded and chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper
Spaghetti pasta
In a bowl, combine tomatoes, Parmesan cheese, basil, oregano, olive oil, garlic, salt and pepper. Meanwhile, cook spaghetti pasta. Drain and add to the tomato mixture. Toss and serve.

Comment by Ben an Jessica Miller on January 30, 2009 at 8:07am

Fettucine Alfredo
8 ounces medium egg noodles
1 cup Parmesan cheese
1/2 cup heavy cream
pepper to taste
1/2 cup butter
Grate cheese. Cut butter into quarters. Cook noodles. While noodles are standing, in glass serving bowl, combine cheese, butter and cream. Cook at MEDIUM 3 - 4 minutes or until butter melts. Stir twice. Stir in drained noodles, toss well. Season with pepper.

Comment by Ben an Jessica Miller on January 30, 2009 at 6:49am

GUMBO

4 c. chopped onion
2 c. bell pepper, chopped
1 c. oil
8 c. water
3 tbsp. gumbo file optional
2 c. celery, chopped
2 cloves garlic
1 c. flour
4 tbsp. parsley
Creole seasoning

Mix 1 cup flour and 1 cup oil and cook over medium heat until dark brown. Add onions, peppers, celery and garlic. Cook 10 minutes, then add water and seasoning.

If you want chicken gumbo, add 2 to 3 pounds of chicken, cook 30 minutes or you may also add 1 pound sausage or shrimp gumbo you cook gumbo for the 30 minutes then add the shrimp and cook another 15 minutes. Serve with rice.

Comment by Ben an Jessica Miller on January 30, 2009 at 6:42am

QUICK HAMBURGER GOULASH

1 (1 lb.) pkg. elbow macaroni
1 med. onion
1 1/2 - 2 lbs. ground beef
1 lg. can crushed tomatoes
1 tsp. salt (to taste)
1/2 tsp. seasoned salt
1/4 tsp. pepper

Cook macaroni as directed; drain. Meanwhile, brown ground beef in skillet. Add onion, salt, seasoned salt, and pepper. Place cooked macaroni into 4 quart cooking pot. Add ground beef and remaining ingredients serve.

Comment by Ben an Jessica Miller on January 28, 2009 at 4:31am

OLD FASHION TEA CAKES

1 c. butter (room temperature)
2 c. sugar
4 eggs
1 tsp. nutmeg
1 tsp. vanilla
4 c. flour - sifted 3 times
3 tbsp. baking powder
1 tbsp. milk

Cream butter and sugar together. Add eggs, one at a time, mixing well after each addition. Add milk, nutmeg and vanilla. Sift flour and baking powder together and combine with other mixture. Add enough additional flour to roll out, then cut. Bake on ungreased cookie sheet in oven at 325 degrees for 15 minutes

Comment by Ben an Jessica Miller on January 28, 2009 at 4:25am

FRESH APPLE CAKE

2 cups flour
2 teaspoons baking soda
2 cups apples, pared, cored and quartered
1/4 cup non-hydrogenated Crisco or other shortening
1/4 cup butter, melted
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract or 1 tablespoon dark rum
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)
1/4 teaspoon ground cloves
1 cup raisins
1 1/4 cups whole pecans

Preheat oven to 350°F degrees.

In the bowl of a food processor, process pecans very briefly by pulsing twice to leave nearly whole pieces. Add 1 cup peeled and cored apple pieces along with salt, sugar, vanilla, baking soda, cinnamon, nutmeg, ground cloves and ginger. Process briefly so that chunks remain. Add second cup of apples, processing one pulse only. This provides two different consistencies for the apples. Add raisins and melted butter. Pulse once.

Add flour and process only until combined; some lumps will remain.

Turn into a well greased and floured (or use Baker's Joy) 9x9x2 inch baking pan.

Variation: May add up to 1/2 cup coarsely chopped apples and nuts to top before baking. Keep the layer of apples and nuts light so it won't stop cake from rising.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.

Serve with whipped cream flavored with a little vanilla or rum and a sprinkling of cinnamon sugar.

Comment by Ben an Jessica Miller on January 27, 2009 at 2:13pm

brunswick stew
1 (2-3 lb.) chicken
1 lb. ground pork
2 chopped onions
2 (15 oz.) cans tomatoes
1 (32 oz.) catsup
2 cans cream corn
2 cans of lima beans
Salt and pepper

Cook chicken in water in Dutch oven for 1 hour smoke or cook pork . Remove chicken, leaving 1/3 of oven full of stock. . Cover and cook on low to medium for 1 hour. Cut tomatoes or use diced. Add tomatoes, juices, and catsup, cover and simmer for 1 hour. Add corn and cut up deboned chicken meat an add pork cut up chicken an pork real fine or till stringy Cover and cook for 1 hour. Before serving, , add salt and pepper to taste. Serves 10-12 adults main dish servings. Freezes well.

Comment by Judith (Judy) Boyd on January 27, 2009 at 2:09pm

Omigosh !!!, I just gained 5 pounds reading the recipes...CAT, for shameeee !!LOL the ice cream pie is wicked much !! And Neil....I'm going to show my ignorance now....WHAT THE HECK IS MARROWS?? I know what bone marrow is, but come on, can you buy it already packaged? And, uhhh, does it really go into Lemon Curd? Isn't that a dessert? Okay, it's official, I need lessons...on bunches and bunches of stuff. You all are making me look bad.
LOL

Comment by Judith (Judy) Boyd on January 27, 2009 at 7:18am

Hahahahaha !!!
NEIL..................WELCOME, WELCOME....Puuuullleeeezzzzeeee...give us some of your expertise !! I know you cook...so ....GIVE IT UP !!

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