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Random Recipes
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Author:  starryeyes [ Tue Dec 11, 2012 3:39 am ]
Post subject:  Re: Random Recipes

Joni wrote:
Starry eyes :28
Do try the chicken recipe. So good! Couldn't be easier.
Sounds weird ... I know.

I like the Slow Cooker Version. That is newer to me...
Had the oven one for decades! :91

:42 :69
what is Russian dressing? i dont own a slow cooker i just put everything on the window sill when i get home its defrosted and cooked lol solar energy ha ha

Author:  starryeyes [ Tue Dec 11, 2012 3:41 am ]
Post subject:  Re: Random Recipes


if u have time have a look at jolene sugarbaker on you tube she ? has a recipe for cheddar cheese choccy fudge

:15 :17

Author:  Joni [ Sat Dec 15, 2012 11:52 pm ]
Post subject:  Re: Random Recipes

Starryeyes ... Russian Dressing I think is mayo, ketchup and relish combined.
You can buy it or there are a few recipes out there, but this is basically it.
I love this ... and found this easier version.

WISCONSIN CHEESE PIE -- A Hearty Quiche type dish. Serves 8
I have been making this for 40 + years. EVERYONE LOVES IT!!!

33 soda crackers, crushed. (Put in a large baggie and use a rolling pin. Works fine!)

1/4 cup melted butter

3 eggs slightly beaten

1 1/2 cups milk

1 tsp. salt

Pepper to taste

1-2 bunches of green onions (or regular onions)

1 cup grated sharp Cheddar Cheese (Sometimes can find “low-fat”.)

Combine the crushed crackers and melted butter; press by hand into a 10” pie plate.

In a saucepan, combine the eggs, milk, salt and pepper, and cook over med. heat until thickened to a custard. (NOTE: no cheese – yet).

Chop the green onions until fine, then sprinkle BOTH the onions and cheese over the crust.
(IF using regular onions, can saute' them a little in butter first.)

Pour the custard over the crust/onions and cheese and bake @ 350 degrees. (NOTE: IF using a GLASS pie plate, bake @ 325 degrees) for 30-40 minutes, or until inserted knife comes out “clean”.


Author:  Joni [ Tue Jun 04, 2013 10:26 pm ]
Post subject:  Re: Random Recipes

NEED a Chocolate fix? HERE is a 5 minute chocolate cake, for one! It is made in a cup, and baked
in the microwave. If you want 2, double it!
3 minutes prep time, 2 minutes baking!! Won't even HEAT up your kitchen!!


1/4 cup flour
5 TBS. sugar
2 TBS. cocoa powder
1 egg
3 TBS. milk
3 TBS. veg. oil
And a dash each of vanilla extract and salt.
WHISK until smooth.
Microwave until puffed, about 2 minutes.

Now we can withstand the rest of the J. Arias saga and the Zimmerman trial.
Make 3 a week!! :66

Author:  Rumpole [ Tue Jun 04, 2013 11:10 pm ]
Post subject:  Re: Random Recipes

HERE is a very simple Chocolate cake... almost too simple to be true.

There is a story....

MANY years ago, at a school fund raising "fair", my wife bought a little booklet of recipes... so long ago it was done using manual typewriter and a Gestetner copier (you have to be REALLY OLD to know what that is :)
Booklet cost just a few cents.... and usually such things are just copies of standard recipes... but in this case there are several great recipes especially the EGG-LESS chocolate cake.

In my experience recipes that seem too easy to be true are not much cop...but this one works.... it has amazed many who have sampled the cake here.. and we often get requests for the (secret) recipe.

I'll copy the page here for historical purposes... but its so old and faded and stained.... hard to read... I will transcribe.


EGG-LESS Chocolate Cake

1/4 lb butter
1 sml cup sugar
1 1/2 cups flour
1 cup milk
2 Tbl spoon Golden Syrup
2 Tbl spoon cocoa
1 teaspoon cinnamon
2 level teaspoons Baking Soda

Put half the milk, all the sugar, goden syrup and butter in a pan and heat until melted.

Sift flour, cocoa, cinnamon into basin. Add the heated ingredients, the other half of milk with Baking Soda dissolved in it.

Mix well (It has a sloppy consistency)

Bake (350deg F) in a shallow tin for 1/2 hour

(I usually do double amounts giving deeper cake that requires 40-45 minutes)

Author:  Rumpole [ Tue Jun 04, 2013 11:16 pm ]
Post subject:  Re: Random Recipes

Done properly you get a nice moist cake, best with a little chocolate icing on top

But if its a little dry.... it can be served warm with cream or ice-cream

Author:  Molly [ Fri Feb 19, 2016 2:55 pm ]
Post subject:  Re: Random Recipes

My mother hand-wrote a recipe book for each of her four g-daughters in the 90's. This is a favorite. She always made it before or after a holiday to offset the turkey and dressing leftovers. This makes enough for about 10 large bowls. It can be doubled for larger crowd. I tripled the recipe for a recent Super Bowl party. It's hearty .. so good to have at an event where drinking is involved. And it is easy/delicious!

Texas Taco Soup

1½ lbs. lean ground beef (I drain really well in paper towel lined pan or bowl)
1 medium onion, diced
1 can chicken broth (I use 2)
1 can diced tomatoes
1 can whole corn
1 can white hominy
1 can pinto beans (I use black Mexican beans)
1 small can mild diced green chilies
1 pkg taco seasoning
1 pkg Hidden Valley original dressing (dry)

Put all ingredients in large pot. Cook at least an hour to blend flavors and let onion cook. Serve with Tortilla Chips

Serve cold on bed of torn lettuce as salad, with guacamole or sour cream and/or Fritos (small corn chips), sprinkle of sharp cheddar cheese :)

Easy to take to a potluck. Cook the beef ahead of time. Most the canned ingredients have pop-open tabs.

Author:  Molly [ Tue Aug 16, 2016 4:18 pm ]
Post subject:  Re: Random Recipes

Guacamologist: It's really a title, and we have some in Dallas
By S.M. Chavey | Guidelive.com | August 16, 2016

Wait, so there's such a thing as a Guacamologist? Yes. Actually, there are a number of them in Dallas, and they are quite literally what you would imagine them to be: experts in guacamole.

The term "Guacamologist" was originated by the staff at The Ritz-Carlton, Dallas who were hoping to create a defining moment of the day for their guests. They created a guacamole ritual and trained their employees in the art of its preparation. Once the Guacamologist was born, The Ritz-Carlton, Dallas patented the term.


The Ritz-Carlton, Dallas Signature Guacamole

Ingredients: 8-9 large Hass avocados, halved, seeded and peeled. 4-5 jalapenos, seeded and fine diced. 1/2 large red onion, fine diced. 2 medium tomatoes, cored, seeded and fine diced. 2 limes, juiced. 1 bunch cilantro leaves picked and finely chopped. 1 head of roasted garlic. 3 teaspoons kosher salt. 2 tablespoons sour cream.

Directions: Rub a large serving bowl with 4-5 cloves of roasted garlic. Add the avocado pulp and mash with a wire whisk. Fold in all remaining ingredients. Lay plastic wrap directly on guacamole, pushing out any air. Keep chilled until ready to serve.

More at link: http://www.guidelive.com/food-and-drink ... tz-carlton

Author:  Rumpole [ Mon Aug 26, 2019 7:55 pm ]
Post subject:  Re: Random Recipes

Spiced Tuna Fishcakes - Gordon Ramsay
Gordon Ramsay
Published on Nov 6, 2014

The written Recipe...

https://www.lifestylefood.com.au/recipe ... fish-cakes

400g good-quality tinned tuna
6 tinned water chestnuts, drained and finely sliced
3 spring onions, trimmed and sliced
3cm piece of fresh root ginger, peeled and grated
3 tbsp chopped coriander
1 red chilli, deseeded and finely chopped
3 kaffir lime leaves, finely chopped (rehydrated
for 5 minutes in boiling water if dried)
2 tsp Thai fish sauce
2 eggs, beaten
Vegetable oil, for frying
Sea salt and freshly ground black pepper

For the Dipping Sauce

Good pinch of caster sugar
2 tbsp Thai fish sauce
1 tbsp rice vinegar
Juice of ½ lime
2 tbsp chopped coriander

I have made fish cakes a few times. I kinda make it up as I go along, but since I had some tin tuna in stock, I at least took Ramsey's version into account. No Water chestnuts or spring onions :roll

I used small white onion, chopped and I had 185gm plus 95gm cans of Tuna (in oil) (Total 280gm)
I used 2 eggs as he says.. but found that "a bit sloppy"... but it worked OK(ish)
[ETA: I see Ramsey was using 400gm Tuna... so 2 eggs makes sense]
I used LOTS of chopped parsley (I don't often have fresh coriander in stock) (I find fresh coriander a bit strong but I do sometimes use it in Chinese stuff). These Fish cakes already have Ginger. No Kafir lime leaves :roll
I stopped putting Fish Sauce in things some time ago. I find the taste is too strong (the novelty of using rotting fish gut juice has worn off) :roll

So for a "dipping sauce" I used Light soy sauce, sugar, salt, Japanese white rice vinegar, lemon zest (dash of Tabasco)

Next time I used just one 185gm can tuna only with ONE egg, and I added one slice of white bread as bread crumbs.
This had a MUCH better consistency for frying.

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