HELP!

[hypatia42]

The Honey's sister-in-law is finally wanting to learn to be a housewife. She's asking for all kinds of cooking stuff for X-mas. I got her a make your own cookbook thingy. Its really awesome. Blank pages to write your recipes on, nifty binder with dividers, splash guard, it's most cool.

So this is where I'm soliciting help. I want to fill out some of the pages for her to get her started. I have a few recipes I know I want to put in but I want more. There is a line at the top of the page crediting where it came from and I think it'd be cool to open up this book and see a bunch of names all supporting her.

If you want to post a recipe thats great. If you want to email it to me thats great. If you want me to use your LJ name rather than your live one thats great too.

Comments

No-Bake Egg-Free Key Lime Pie:

[tigira.livejournal.com]

Filling:
1 can of sweetened condensed milk
1 8 oz pkg of cream cheese (softened - about room temperature)
1/4-1/3 cup of key lime juice.

Blend in blender until thoroughly mixed. Pour into graham cracker pie shell. Allow to set in refrigerator for at least an hour before serving.

Re: No-Bake Egg-Free Key Lime Pie:

[hypatia42.livejournal.com]

How do you want credit? LJ or mundane name?

Re: No-Bake Egg-Free Key Lime Pie:

[(Anonymous)]

Mundane name - just Joan is fine.

[eithne-star.livejournal.com]

I have lots and LOTS of recipes. How bout I just print them off and give them to you when I see you next? That way I won't clog up your journal or your email. Miss you!!

[hypatia42.livejournal.com]

If you already have them in e-format go ahead and email them to me. I keep that kind of thing in my gmail anyway. Doesn't clog the hard drive or the cabinet! If you don't I'll get them from you when I see you next. Which should be rather soon. About a week and a half now?

Do you have to work on Monday after? I need a puppy pile and people here are a bit preoccupied. The Honey and Berkie are already signed up. ...at least he volunteered her I'm not sure he's told her yet...

Tomato Bean Salad

[evaelisabeth.livejournal.com]

1 can kidney beans
1 can navy beans
4 ripe tomatoes
2 avocado (optional)
Green Onions
1 clove garlic
4 tblsps olive oil
2 tblsps cider vinegar
salt & pepper to taste
1 tsp sug

Dice the tomatoes & avocados, chop the green onions.

Mix olive oil, cider vinegar and sugar, season with salt and vinegar to taste. Add 1 crushed garlic clove (more if you like garlic).

Drain cans of beans, mix the whole lot together and let stand for at least 1 hour. At this point you may have to add more seasoning as the beans soak a lot of it up.

If you have it you can add fresh basil to the mix but it's not necessary.

Nanny's Spanish Rice

[lapiswitch.livejournal.com]

It makes enough to feed 8, at least. You need a deep skillet and a stock pot.

2lbs of chicken breast
1lb of chicken thighs (need skin and bone)
1 large can of stewed tomatoes
1 green pepper
1 yellow onion
Season All to taste
Garlic to taste
Chili powder to taste
approx 4 cups minute rice
approx 3 cups chicken broth
1 package of frozen peas & carrot
1/2 jar of capers
12 green olives sliced in half


First cook the chicken with the peppers, onions, garlic, Season All, and chili powder until completely cooked. Remove chicken and set aside to cool. Measure remaining liquid in pan. Add chicken broth until there are 4 cups of liquid. Bring to a boil and add minute rice. Add the cooked peppers and onions to rice. Add capers, olives, and peas to rice. Allow to all cook together. Shred chicken and add to rice once it is all cooked. Add about 1/2 cup of chicken broth and allow all of it to cook together, stirring frequently so that rice on the bottom does not stick to pot or burn.

This recipe has been passed down for 4 generatios on my mom's side of the family.

Best Tomato Soup Ever

[onyxtwilight.livejournal.com]

I got this one watching a cooking show; this is my adaptation. They went to a great deal of trouble fire-roasting their own tomatoes, and I thought "that's WAY too much damned trouble" -- and then I remembered Muir Glen has fire-roasted tomatoes in cans, and they're not that expensive. The rest of it is EASY. :-)

YOU NEED:

- 2 or 3 big cans of Muir Glen fire-roasted tomatoes (crushed is easiest to work with, but you're going to be blending a little anyway, so even the whole ones will work). The fire-roasted part is important, the brand name isn't -- if you find another brand, fine; that's just the only brand I'm sure makes them.

- About the same amount of chicken stock as you have tomatoes (this is flexible). I always use a good paste-style soup base, because it's cheaper and every bit as good for soups.

- Several medium onions. I like yellow onions for this.

- Some heavy cream (or half-and-half, or whole milk if that's all you have)

- One big soup pot, and preferably a blender wand (the long hand-held blenders)

DIRECTIONS:

Chop up the onions. Throw them in the bottom of the soup pot with some decent olive oil, and sauté them 'til they're soft and golden. (You can go all the way to "caramelize," but you don't specifically need to.) When they're soft enough that they squish, add the chicken stock and allow it to come to a low boil. Reduce heat to a simmer, and add the tomatoes. When the whole thing is simmering again, take the blender wand to it and break up any big pieces. You don't have to get it completely smooth, some texture is nice, but you don't want big chunks. You can add herbs and spices if you want to, but the beauty of the fire-roasted tomatoes is you don't need to -- I never bother.

Serve it nice and hot with your favorite soup crackers or croutons, and let people add cream to their own tastes (which will cool it down, remember). (I like lots of cream in mine. It's good even without any cream, though, for people who can't have dairy or don't want the fat. Soy cream would probably work fine.) If you're sure it's all going to get eaten quickly, you can add the cream directly to the pot -- I'd use a pint of cream for a moderately large pot of soup. Once you add the cream, though, you shorten the amount of time it will keep, even in the refrigerator, so I usually add the cream in the bowl.

stolen from michael chiarello on foodtv.com...

[bleuberi21.livejournal.com]

Tomato and Mozzerella Fondue

1 bunch fresh basil leaves, cleaned
1 pint bocconcini mozzarella pieces
Quick Tomato Sauce, recipe follows

Blanch fresh basil leaves in boiling water for just a second and then remove right into a large bowl of ice water. Drain the basil, carefully squeezing out the excess water, but keeping the leaves whole. Wrap 1 basil leaf around each bocconcini. Skewer the wrapped bocconcini onto the end of a wooden skewer. Dip in the tomato sauce and enjoy!

Quick Tomato Sauce:
1 (28-ounce) can whole peeled tomatoes
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
Salt and freshly ground black pepper

Open the can of tomatoes, pour off the juice, and discard. With your hands, squeeze the whole tomatoes to a pulp, adding pulp to a bowl as you squeeze. Set aside.
Heat olive oil in a heavy saucepan over high heat. Add garlic and cook until golden and fragrant; be careful not to burn the garlic. Add tomato pulp, stir to combine, and reduce the heat to a simmer. Simmer for about 5 minutes. Season, to taste, with salt and pepper.

Taco Casserole

[equinesnob.livejournal.com]

The new and improved version:

1 lb. hamburger
1 can refried beans (used to be drained kidney beans)
1 can cream of chicken soup
1 bag tostitos (or your favorite tortilla chip)
shredded cheddar cheese
lettuce
tomato(s)

Preheat oven to 350.
Cover the bottom of a casserole dish with chips.
Brown the hamburger and drain.
Mix in refried beans and cream of chicken, and heat through.
"Pour" and spread across chips.
Cover the top with chips.
Sprinkle with cheese.
Bake until cheese is melted (about 15 minutes).
Cover with shredded lettuce and diced tomato(s) and serve!

Re: Taco Casserole

[hypatia42.livejournal.com]

I love you Jacq. So very reasonable. Understanding that new cooks do not know the difference between fire roasted and not fire roasted tomatoes... heeheeheehee.

How do you want your attribution to read?

Re: Taco Casserole

[hypatia42.livejournal.com]

What does the "pour" mean? Is it mixed in the frying pan with the hamburger and then "poured" into the casserole dish on top of the chips? Just trying to be clear. She's a blonde afterall.

Re: Taco Casserole

[equinesnob.livejournal.com]

mix drained hamburger with the rest of the stuff in the frying pan over say a medium heat. It turns into a globby glump. So you have to half scoop, half pour it out of the pan onto the chips in the casserole dish. Then it must be spread manually for even coverage. ;-)

As far as attribution, suprise me! Or her. Or whatever. :-)

[aminita.livejournal.com]

Sent you a few email good luck