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Thread: WBTD Recipes!

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    The princess Yeffie's Avatar
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    WBTD Recipes!

    These have been collected from this forum:D

    Feel free to add any that you see, or that have been requested of you!
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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    From Stinkeye:

    Swiss cheese fondue

    2 lbs grated cheese (I use Gruyere and Emmenthaler)

    Bottle of dry white wine

    2 Tbsp corn starch

    approx 3/4 cup water

    Garlic, pepper, freshly ground nutmeg

    -Rub the bottom and sides of the fondue pot with a couple cloves of garlic. I just use a garlic press and throw them in there after I rub the pan.

    -Dilute the corn starch in about 1/2-3/4 cup water in a glass

    -Heat the wine in the fondue pot but not to boiling. If it's boiling, turn it down to a low simmer. The amount of wine varies, but I usually start with about a cup to 1 1/2 cups.

    -Add the diluted cornstarch and the cheese slowly,in handfuls until the mixture is relatively smooth. Stir vigorously the whole time you're doing this.

    -Heat the fondue just to boiling and stir like a crazy woman.

    -Once the mix has come together and boiled, add another 1/2 cup of warm water and pepper and nutmeg to taste

    -I often have to kind of muck around with adding more cheese or wine if it's not seeming to form a nice fondue.

    -Serve with cut-up crusty bread and have extra pepper for people to use on their plates. Other things you could dip are apples or veggies but I never bother.
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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    The princess Yeffie's Avatar
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    From Stinkeye:

    Chicken Satay
    Marinade

    1/3 cup olive oil
    1 Tbsp soy sauce
    1 tsp honey
    3 cloves garlic, minced
    1 Tbsp curry powder
    1 tsp ground coriander
    1 tsp ground turmeric
    1 tsp ground cumin
    salt and ground pepper, to taste

    2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

    Peanut sauce

    1/4 cup vegetable oil
    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    2 tsp curry powder
    1/4 tsp Tabasco
    1/4 cup heavy cream
    1/4 cup water
    1/4 cup smooth peanut butter
    1/4 cup fresh lemon juice
    2 Tbsp brown sugar
    pinch ground cinnamon
    1/4 cup boiling water

    Soak 6 wooden skewers in water while preparing the peanut sauce.

    1. Combine all of the marinade ingredients in a bowl. Add the chicken pieces and mix well. Cover and marinate in the fridge at least 2 hours or overnight.

    2. Prepare the peanut sauce: heat the oil in a large, nonstick skillet over low heat. Add the onion and garlic; cook, stirring until wilted, about 5 minutes.

    3. Add the curry powder and Tabasco; cook 2-3 minutes, stirring, to mellow the flavors. Stir in the cream and water, then stir in the peanut butter, lemon juice, brown sugar and cinnamon. Mix well.

    4. Bring the mixture to a boil and immediately reduce the heat to low. Simmer gently, stirring, until the sauce thickens, about 5 minutes. Place in a food processor and process until smooth, adding the boiling water slowly through the feed tube to bind the sauce. Scrape the sauce into a bowl and reserve.

    5. Thread the chicken pieces evenly on 6 wooden skewers. Grill over hot coals, 3 inches from the heat source, for 5 minutes per side. Serve immediately with the peanut sauce.

    Serves 6.
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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    From Waffle:

    Salmon with sauce:
    INGREDIENTS
    4 (5 ounce) salmon fillets
    5 tablespoons fresh lemon juice, divided
    3/4 teaspoon dried dill weed
    3/4 teaspoon lemon pepper
    10 tablespoons butter, divided
    1 shallot, minced
    1 tablespoon white wine vinegar
    5 tablespoons white wine, divided
    1/2 cup heavy cream
    1/2 cup milk
    1/2 teaspoon dill weed
    1 teaspoon parsley
    1 teaspoon dried thyme
    salt and white pepper to taste
    DIRECTIONS
    Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.
    Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.
    Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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    From Ypsi:

    Chicken Enchilada's

    My recipe is a little more labor-intensive, but still good.

    8-12 oz block sharp cheddar and/or Jack, grated
    1 lg. onion, minced very fine
    36 (minimum) corn tortillas
    Crisco
    Shaker w/mixture of salt/ground cumin/chili powder, or just plain salt is OK.
    large bottle/jar of red or green (tomatillo) salsa, or enchilada sauce if you prefer. La Victoria or Herdez are good brands, but any will do.

    Set up the "assembly line" first. You want a small skillet, tongs, shaker for seasoned salt, then right next to the stove a space you can line with foil to put fried tortillas for assembly; then a place for your cheese/onion/whatever filling, and then your 13" x 9" pan.

    Preheat oven to 350.

    In skillet, melt large chunk of Crisco over med/high heat until fat is at least 1/2" deep.

    One at a time, using tongs, submerge corn tortillas in hot fat until softened (it should bubble pretty fiercely when you first put tortilla in). DO NOT keep it in too long -- if it crisps up you can't roll it.

    However, if you do end up with one or two crispy ones, then just sprinkle a little cheese on and have a snack while you continue to cook!

    Do enough tortillas to fill your foil-lined counter space (I usually have 8, 2 rows of 4). Turn down heat under Crisco.

    Sprinkle softened tortillas with seasoned salt mixture, then put a small amount each of cheese and minced onion in the center of each tortilla (about 2-3 tsp each; you'll get the hang of it pretty quickly). Roll each tortilla tightly and put in baking pan, seam-side down.

    Repeat frying/filling (you will probably have to melt a bit more Crisco from time to time) until you have one layer completely covering bottom of pan. Sprinkle layer with a bit of cheese and onion; drizzle with red or green salsa. Put another layer of rolled/filled tortillas on top. Top with more cheese/onion/salsa.

    Lightly cover pan with foil. Put in preheated oven and bake 30 min. Remove foil and bake another 5-10 minutes.

    Serve hot with refried beans, guacamole and a big salad.

    This recipe is pretty flexible -- you can also use shredded cooked chicken or beef, seasoned ground beef, or beans (or all 3) in your filling. I've taken leftover pork roasts, cooked them in salsa until they fell apart, and used that -- VERY good. If you like "saucier" enchiladas you can pour more salsa or enchilada sauce over it before baking.

    Traditionally, the cook gets one or two "raw" ones (just rolled-up cheese-and-onion-filled enchiladas that don't get baked) during the cooking process. YUMMM.

    This recipe as originally written comes from my dad's aunt in south TX. This is a traditional preparation among Mexican-American families in that area; the big overstuffed creamy-cheesy kind you get in restaurants are strictly Americanized (although they are certainly delicious too!).
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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    The princess Yeffie's Avatar
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    From Jenn:
    Chicken Enchilada's

    Creamy Chicken Enchiladas
    From: Campbell's Kitchen
    Prep Time: 20 minutes
    Cook Time: 40 minutes

    Serves: 6



    Ingredients:


    1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
    1 container (8 oz.) sour cream
    1 cup Pace® Picante Sauce
    2 tsp. chili powder
    2 cups chopped cooked chicken
    1 cup shredded Monterey Jack cheese
    10 Mission® Fajita Size Flour Tortillas, warmed
    1 medium tomato, chopped
    1 green onion, sliced



    Directions:



    MIX soup, sour cream, picante sauce and chili powder.

    MIX 1 cup picante sauce mixture, chicken and cheese.

    SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

    BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.

    TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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    The princess Yeffie's Avatar
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    From Elvis:

    Chewy Bread

    1 stick of butter or margarine
    1 box (1lb) of light brown sugar
    3 eggs
    1 tsp vanilla
    2 cups self rising flour
    2 cups of nuts (optional)

    Melt butter over low heat & stir in box of sugar. Cook 10 minutes. Remove from heat and stir in eggs...one at at time. Add flour, vanilla & nuts. Pour into baking dish (9x13 or square baker) and bake at 350 for 35-40 minutes.
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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    From FOP:

    Smore's Bars

    Oooh, and you don't have to make just plain rice crispie treats either. Use fruity pebbles or cocoa pebbles. Ok, I'm a sugar-holic. I admit it. Anyway, here is a recipe I make on occasion:

    S'mores Bars

    2 1/4 cups graham cracker crumbs (which is 8 ozs)
    1/2 cup + 3 T unsalted butter, melted
    1/4 cup sugar
    1 egg white, beaten until foamy
    2 cups milk chocolate chips
    2.5 cups mini-marshmallows

    --Preheat oven to 350. Line a cookie sheet with foil, enough to have foil hang over ends to make "handles" (you'll lift the bars out with these later). Butter the bottom & sides.

    --In med bowl, mix crumbs, melted butter, sugar, and egg white until well-moistened. Set aside 1 cup of crumbs. Press remaining crumbs onto prepared pan.

    (ready for this part? it's exercise )

    --Bake until crust looks dry & set (about 15 minutes). Remove from oven and sprinkle chocolate chips on it. Put back in oven and bake until chips looks shiny and are begining to soften (about 2 - 3 minutes). Remove from oven and put marshmallows evenly over chips. Return to oven until marshmallows are puffy (about 5 minutes). Take out of oven, sprinkle with reserved crumbs; pressing gently into marshmallows to adhere. Put back in oven and bake until marshmallows are golden brown (about 5 minutes).

    --Cool completely on wire rack. Lift up foil to take out of pan and cut into bars.
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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    From Stinkeye:
    Chocolate caramel shortcake bars

    1 cup flour
    1/4 cup white sugar
    1 cup butter, divided
    1/2 cup brown sugar
    1/2 cup sweetened condensed milk
    2 Tbsp corn syrup
    1 milk family size milk chocolate bar, melted (at least 100 grams)

    Preheat oven to 350 degrees, F.

    In a medium bowl, combine flour and white sugar. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Press into ungreased 9-inch square baking pan. Bake for 15 minutes until beginning to brown at edges.

    In a heavy saucepan, combine remaining butter, brown sugar, sweetened condensed milk and corn syrup. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring continuously, for 3 minutes more. Pour hot mixture over cooked base. Cool slightly then refrigerate for 15 minutes or until set. Spread melted chocolate over caramel. Refrigerate at least 30 minutes or until set.

    Makes about 2 dozen.
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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    The princess Yeffie's Avatar
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    From Stinkeye:

    Petits Pains au Chocolat

    2 sheets frozen puff pastry (1 - 17.3 oz pkg), thawed, each sheet cut into 12 squares

    1 large egg eaten to blend with 1 Tbsp water (for glaze)

    4- 3.5 oz bittersweet or milk chocolate bars, each cut into 6 2x3/4-inch pieces

    White sugar

    Line baking sheet with parchmenet paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece onedge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze).

    Preheat oven to 400 degrees F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temp.
    "If a man does not keep pace with his companions, perhaps it is because he hears a different drummer. Let him step to the music which he hears, however measured or far away." — Henry David Thoreau

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