Recipe Exchange

[DimpleToes]

Hey everyone.. For those of us who are bakers or cooks... lets exchange recipes....

Dump Cake:

1- box yellow cake mix
1- melted stick butter
2-3 cans of pie filling or any frozen fruit ya like

put fruit in cake pan on bottom, put dry cake mix ontop, gently pout melted butter ontop of cake mix, bake @ 350 for 40-45 min untill golden brown.

let cool... serve with cool whip.. so yummy... no mixing involved.. hence the name dump cake

 

[poliziotto]

ciao

grazie per il post

 

[C.K. Storyteller]

Congratulations for making your first post, and welcome to the forum. I have no idea how you found your way here for it, but so much the better.

 

[DimpleToes]

grazie per il post

looking forward to the recipe

 

[EBunbury]

Late-Harvest Riesling Ice Cream

1 1/2 c. heavy cream
1/2 c. half-and-half
4 egg yolks
2/3 c. sugar
1 c. wine

Pour 1 cup cream and half-and-half into pan, simmer, remove. Whisk eggs and sugar. Gradually pour cream into eggs, whisking constantly. Cook, stirring continuously with wooden spatula until custard thickens and leaves a path on the back of the spatula when a finger is drawn across it, about 3 minutes. Seive. Add wine and remaining cream. Chill 1 hour. Make ice cream. Cover and freeze 4 hours to 3 days.

I use a double boiler instead of direct heat - don't have to seive that way.

🙂 E. Bunbury

 

[EBunbury]

Old-Fashioned Cream Pie

4 level T. cornstarch or flour
1 c. granulated or light brown sugar
1/4 t. nutmeg
dash salt
1 pint rich cream
1 T. butter

Mix the dry ingredients. Add the cream and stir. Pour into 8" unbaked pie shell. Dot with butter and dust with nutmeg. Bake in low to moderate oven until filling is thick and brown. Stir with fork several times to prevent settling.

[This actually is an old family recipe from an aunt who was a farmer in the midwest. It dates to the days of wood- or coal-burning stoves, hence the "low to moderate" oven. 325 degrees F seems to work. The "rich cream" was from their own cows. I find store-bought heavy cream works. My mother found it easier to precook the custard on the stovetop until thickened, then pour it into a baked pie shell.]

🙂 E. Bunbury

 

[DimpleToes]

EBunbury... thanks for the recipes... I will have to try them...hugsssssss

 

[EBunbury]

You're welcome, and thanks for starting this thread! I hope it takes off.

🙂 E. Bunbury

 

[Gothika]

here is a great recipie for the ladies


Deep Fried Testicles
This dish is a favorite with the ladies. The guys don't care for it so much. It makes a perfect appetizer for baby showers and wedding showers.

Indredients:

8 - 10 ball sacks with testicles intact
1 egg
flour
salt and pepper
oil

Directions:
Dip testicles in egg, drudge through flour and sprinkle with salt and pepper to taste. Heat oil in a frying pan or deep fryer and fry until golden brown. Serve with barbecue sauce or ketchup.

 

[EBunbury]

If the donor is over age 30, the scrotal sac should be removed, as the membrane will be tough. 😀

Reminds me of the old joke about the man in Spain who puts his name on the waiting list at a famous restaurant across the street from the bull ring. The losing bull's testicles are considered a great delicacy, but since only so many bulls fight each Sunday, the wait was long. After several years, his name finally comes up, but when the waiter presents the plate, there is a very scrawny pair of testicles.

"What is this?" he asked, "Bull testicles are usually much larger than this."

"Yes, sir," came the reply, "but sometimes the bull wins."

🙂 E. Bunbury

 

[DimpleToes]

awww come on.. I want this thread to be real.. not filled with jokes.. real recipes only plzzzzzzzz

HUgsssssssss

 

[EBunbury]

OK, hows this?

Molasses Pork Tenderloin

1/4 c molasses
2 T stone-ground Dijon or Creole mustard
1 T cider vinegar
2 pork tenderloins, 12- to 16-ounce, trimmed

Combine the molasses, Dijon mustard, and vinegar in a bowl and mix well. Brush over the tenderloins on a plate. Chill, covered,for 8 hours. Grill the tenderloins, covered, over medium-hot coals for 10 minute per side or to 160 degrees on a meat thermometer inserted in the thickest portion of the tenderloin.

 

[QBWeaver]

Recipe - Elephant Stew

Take one medium elephant and cut into bite-sized pieces.
Bring 15,000 gallons of water to a boil.
Add 2,473 bushels of carrots - sliced
Add 3,754 onions, diced finely
Peel and cut 4,252 Idado potatoes into cubes
Add to the water.
Add the bite sized pieces of elephant

Simmer until done, stiring occasionally

Add salt and pepper to taste.
Serves quite a few

I actually found this in a cook book! LOL

 

[Saeria]

Back in my pothead days i came up with something that satisfied my craving for both fried chicken and pizza at the same time. If you don't like heavy greasy foods this one isn't for you:


Desired quantity of leftover take out pizza (cold)
1 cup all purpose flour
1 cup cornstarch
3/4 cup milk
2 small eggs
paprika (to taste)
garlic powder (to taste)
buttload of vegetable oil

mix milk and eggs in medium mixing bowl
mix flour cornstarch and above seasonings in separate bowl.
Dip pizza in milk mixture then in flour mixture
Repeat
Place battered pizza in refrigerator in single layer
Heat oil to 425 (deep fryer works best)
When oil is properly heated drop pizza in oil
Fry just long enough for batter to turn golden brown (approx 2-3 minutes)

Best served hot with marinara dipping sauce

The End

 

[Headsnap]

I am joining in too! Here is a recipe I got from a magazine that I added extra ingredients to because I'm not a big fan of meatless food, and also, as I have remarked on many occasions, I like beans.

Thai Curry With Squash And Beans And A Chicken Also

The Paste:
One lime's worth of juice
Some turmeric ("some" being maybe 3 or 4 pinches)
A teaspoon of olive oil
Between two and five chillis (de-seeded if you're a tart, seeds in if you're not)
Two chopped garlic cloves
A little bit of ginger
A full onion

Shove all this in a blender (or use a mortar and pestle if you're a masochist) and mush it into a paste.

The Other Bits:
Small head of broccoli
A medium sized spud, boiled
A butternut squash, chopped and peeled and stuff
A tin of Heinz Baked Beans
A chicken breast or two
A tin of coconut milk
A handful of cherry tomatoes chopped in half
Four or five closed cap mushrooms, chopped
Bell peppers of various colours

Chop up your veggies and chicken. Brown the chicken in a splash of olive oil, then fry the peppers a bit so they soften up and don't run through your digestive system like a ferret on crack the next day. Add the paste and fry that for a bit, then throw the rest of the veggies in and stir it up. When you get bored of doing that throw the coconut milk and baked beans in, then leave to simmer for about 10-15 minutes, long enough to boil up some tasy brown rice to eat with it. It doesn't go well with noodles.

 

[EBunbury]

Baked Shrimp and Cheese Grits

This is a nice brunch casserole for when company comes.

1 c. grits (not instant)
1 c. grated sharp cheddar
1 lb. shrimp
1/3 c. heavy whipping creme
1 pkg. Zatarain’s Crawfish, Shrimp, & Crab Boil
1 beaten egg
Tabasco sauce
1 tsp. Basil
1/2 tsp. Thyme
1 Tbsp Butter
1/3 tsp. Pepper
1 - 2 tsp. Salt to taste
Garnish for casserole (I like 1/4 cup grated extra-sharp cheddar and tomato wedges. I’ve used shrimp, slightly cooked broccoli, or diced baked yams.)

Boil shrimp in crab boil according to package directions; peel and devein. [A box of boil seasons up to 3 lbs of seafood, so add extra & save for another dish!]

Preheat oven to 350°F. Liberally butter a 2-quart casserole.

Prepare grits according to package directions. I use “Aunt Jemima Old Fashioned Grits” (in the yellow 5-lb. bag). For those, bring 5 cups water to a boil, add 1 tsp. salt and 1 Tbsp butter (to reduce foam-up). Add grits, reduce heat to low, simmer for 20 minutes, stirring occasionally.

To beaten egg, add creme, basil, thyme, pepper, and 1/2 to 1 tsp. salt. (I think grits take a lot of salt.) Pour over grated cheese and fold in. Add Tabasco sauce to taste. (I use 6 shakes.) Stir into warm grits until cheese is melted (takes only seconds). Pour into casserole dish, smooth, and bake 45 minutes.

With 5 minutes remaining, garnish top of casserole and switch to broiler to brown nicely. Watch closely (my oven takes 4 minutes, not 5.) Allow to set 5 minutes before serving.

 

[EBunbury]

Move this thread?

Perhaps if we moved this thread out to the "General Discussion" instead of the "Silly Stuff Forum", it would attract more recipes and help keep the jokes down (not that I mind them, but the author or the thread objects).

🙂 E. Bunbury

 

[DimpleToes]

my recipe for the world easiest fudge..

2 bags of semi-sweet chips
1 can of condensed milk
1 tsp extract any falvor ya like
1 stick of butter

melt butter , chips in microwave stirring every 2 min untill melted
add extract and milk..stir well ..... will become semi stiff quickly

pat into a foil lined pan of your choice.. put in fridge for a few hrs..

you can also do two diff flavor and layer doing a double batch or do half batch of each using half of all ingredients...

this is a recipe I can up with and everyone thinks it is the best.. it has been published several times..

 

[DimpleToes]

Chocolate Pound cake

SERVINGS : 16

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons cocoa

1 cup (2 sticks) butter, softened

1/2 cup vegetable shortening

3 cups sugar

5 eggs

1 cup buttermilk

1 tablespoon pure vanilla extract

Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Sift together flour, baking soda, baking powder, salt, and cocoa and set aside.

Using an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs one at a time and mix well after each addition. Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and mix well.

Pour batter into prepared pan. Bake for 1 3/4 hours, or until cake is done. Remove from oven and allow cake to cool in pan for 10 minutes. Invert onto cake plate and serve.

 

[DimpleToes]

Peach Cobbler

1/2 stick (1 stick) butter

1 cup sugar

3/4 cup self-rising flour

3/4 cup milk

1 (28-ounce) can sliced peaches in heavy syrup, undrained (or use fresh if available; see note)

cinnamon for sprinkling (optional) (use only with peach or apple cobbler)

Preheat oven to 350 degrees.

Place butter in oven in a 2-quart baking dish to melt.

Stir sugar and flour together and mix well. Slowly add milk and continue to stir to prevent the batter from lumping.

Being careful not to burn yourself, remove hot baking dish containing melted butter from oven; pour batter directly over butter in baking dish (DO NOT STIR). Spoon fruit on top of batter, then gently pour syrup on top (DO NOT STIR). Sprinkle with cinnamon, if using. The most important part of this dish is not stirring the mixture.

Bake for 30 to 45 minutes or until golden brown. Your batter will rise above your fruit, producing the most wonderful of crusts. Serve warm with vanilla ice cream or fresh whipped cream.

Note: If they are available by all means use fresh peaches. In a saucepan, mix two cups fresh peach slices with one cup sugar and one cup water. Bring to a boil, reduce heat, and simmer for 8 to 10 minutes, stirring occasionally. An almost equally good product is frozen peach slices. Simply follow the instructions for the fresh peach slices.

 

[DimpleToes]

Beer Bread

Makes 2 loaves

2 packages active dry yeast

4 tablespoons granulated or brown sugar

1/2 cup lukewarm milk

1 cup (3/4 bottle) beer, at room temperature

6 cups flour

1 tablespoon kosher or sea salt

unsalted butter, cut into small pieces

4 eggs

2 teaspoons olive oil

In a large mixing bowl, sprinkle the yeast and sugar over the milk, stir, and let sit for 10 minutes to dissolve. Add the beer and 2 cups of the flour and mix thoroughly to form a sponge. Cover the bowl with a damp towel or plastic wrap, and let the sponge rise in a warm place until it doubles in volume, about 1 hour.

Put 3 cups of flour and the salt and butter in the bowl of a mixer, and using the paddle attachment, cut the butter in as you would for a pie dough. Change to a dough hook, add the sponge and eggs, and mix thoroughly, stopping occasionally to remove dough from the hook. Knead in as much of the remaining flour as necessary to keep dough satiny. Transfer the dough to a lightly floured smooth surface and knead for 5 to 10 minutes, until satiny and slightly resilient to the touch.

Lightly brush a bowl with 1 teaspoon olive oil. Add the dough and rotate it to coat it with oil. Cover the bowl with a damp towel or plastic wrap, and let the dough rise in a warm place until it doubles in volume, about 1 hour. Punch the dough down.

Lightly brush two 9 x 5-inch loaf pans with the remaining oil. Roll the dough into loaves and place them in the pans. Cover loosely with a damp towel or plastic wrap, and let rise in a warm place for about 45 minutes to I hour, until the loaves have doubled in size.

Preheat the oven to 375 degrees about 30 minutes before baking. Bake the loaves for 40 to 45 minutes, or until the crust is golden brown and the bottom of the loaves sound hollow when tapped lightly.

 

[DimpleToes]

Mint candy-filled Cookies

Here ya go Knot amweezed, you told me to bring this thread back up for you..


Mint Candy-Filled Cookies

Refrigerated cookie dough mixed with chopped mint-chocolate candies forms this easy cookie, topped with pretty green frosting and candy garnish.


INGREDIENTS:
Cookies
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies or make your own basic sugar cookie dough
3/4 cup chopped unwrapped thin rectangular créme de menthe candies

Frosting:
2 1/4 cups powdered sugar
1/4 cup butter or margarine, softened
1 to 2 drops green food color, if desired
2 to 3 tablespoons milk
Garnish
24 thin rectangular créme de menthe candies, unwrapped

DIRECTIONS
1. Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 3/4 cup chopped candies. Shape teaspoons of dough into balls; place 1 inch apart on ungreased cookie sheets.
2. Bake 9 to 11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
3. In small bowl, mix frosting ingredients until smooth, adding enough milk 1 teaspoon at a time until desired spreading consistency. Spread 1 teaspoon frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

 

[DimpleToes]

Peppermint Spritzes

INGREDIENTS
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup all-purpose flour
1/4 to 1/2 teaspoon peppermint extract
Red sugar

DIRECTIONS
1. Heat oven to 350ºF. In medium bowl, break up cookie dough. Stir or knead in flour until blended. Add peppermint extract; stir or knead dough until well blended.
2. Place about half of dough in cookie press fitted with star tip. Press dough into 5-inch strips on ungreased cookie sheets. With fingers, shape top of each to resemble candy cane. Sprinkle with red sugar. Repeat with remaining half of dough.
3. Bake 5 to 7 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

You can either make your own basic sugar cookie dough or buy it . You can also use green sugar crystals.. to make green candycanes or if you have a steady hand. make lines of red and green in swirl pattern on each cookie.

 

[Scouse]

Scouse!

INGREDIENTS
Serves 4-6 people

Half a Pound of Stewing Steak
Half a Pound of Lambs Breast
A Large Onion
1lb of Carrots
5lb of Potatoes
2 Oxo Cubes
2 Teaspoons of Vegatable Oil
Salt and Pepper
Water

HOW TO COOK
Takes 4 hours of slow cooking

Cut the meat into large cubes and fry in the vegatable oil until lightly browned all over. You may wish to add some Worcester Sauce at this point for added flavour.

Transfer the meat to a large saucepan and add the onion that should have been chopped into large chunks. Follow this by chopping the carrot into medallions and place this on the meat. Peel and then Finely dice 1lb of the potatoes and place on top of the carrots.

Fill the pan with cold water until it is half full. Break up the Oxo cubes and sprinkle into the water. Add salt and pepper for seasoning. Let the pan simmer gently, stirring occasionally. The large pieces of onion will start to break up and the potato will become soft and will make the final sauce thick.

Simmer for a total of two hours, then add the remaining potatoes that should have been peeled and roughly chopped. Simmer for another two hours.

Serve piping hot with beetroot and crusty bread. For some reason it always tastes better warmed up the next day.

Enjoy.

 

[Knot Amewzed]

Frozen Pizza ala Knot

Here ya go Knot amweezed, you told me to bring this thread back up for you..


Mint Candy-Filled Cookies

Refrigerated cookie dough mixed with chopped mint-chocolate candies forms this easy cookie, topped with pretty green frosting and candy garnish.


INGREDIENTS:
Cookies
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies or make your own basic sugar cookie dough
3/4 cup chopped unwrapped thin rectangular créme de menthe candies

Frosting:
2 1/4 cups powdered sugar
1/4 cup butter or margarine, softened
1 to 2 drops green food color, if desired
2 to 3 tablespoons milk
Garnish
24 thin rectangular créme de menthe candies, unwrapped

DIRECTIONS
1. Heat oven to 350°F. In medium bowl, break up cookie dough. Stir or knead in 3/4 cup chopped candies. Shape teaspoons of dough into balls; place 1 inch apart on ungreased cookie sheets.
2. Bake 9 to 11 minutes or until set and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely, about 15 minutes.
3. In small bowl, mix frosting ingredients until smooth, adding enough milk 1 teaspoon at a time until desired spreading consistency. Spread 1 teaspoon frosting on each cooled cookie. Cut each créme de menthe candy in half crosswise; cut each half diagonally into 2 triangles. Garnish each cookie with 2 candy triangles to form a tree.

Thank you!!!!

One 12" frozen pizza, preferrably Tree Tavern or Tombstone.

Preheat oven at 500 degrees for an hour and a half.

Remove smoke detector.

Bake directly on the lower rack for 30 minutes.

Check to see if that beautiful black crust develops.

Remove pizza.

Scrape off burnt crust with a sharp knife.

Cut into 8 pieces.

Microwave on high for 10 minutes to melt the cheese into oblivion.

Enjoy - "Caution pizza may be hot and your pride might be hurt"


Sincerely,
Knot - The Treatless Dork