I'll Share my Recipes if you Share Yours-Fri.May 21

16 years ago

Slow-Cooker Mashed Potato Souffle

While not a true souffle, this dish has the same kind of light texture and is great to serve alongside roast beef or turkey.

Plus the added benefit of freeing oven space to keep side dishes warm.

10-12 potatoes, peeled and cut into chunks

1/3 cup butter

1 8-oz pkg regular or light cream cheese, softened

2 eggs, separated

salt and pepper

1/4 cup find dry breadcrumbs

Cook potatoes 20 minutes or until fork tender. Drain well and return to saucepan. Add 1/4 cup of the butter, cream cheese, sour cream, egg yolks, salt and pepper and mash with an electric mixer until smooth.

In another bowl, beat egg whites until stiff but not dry. Fold into potato mixture. Spoon into lightly buttered slow cooker.

In a small bowl, combine remaining 2 tbsp butter and breadcrumbs; mix well and sprinkle over potatoes. (Mixture can be prepared up to this point and refrigerated for 24 hours.)

Cover and cook on High for 3-4 hours or until puffy and slightly brown on top. Serve immediately.

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Comments (11)

Marilyn Sue
16 years ago
Applebee's Lemonade
Serves/Makes: 1 qt : Difficulty Level: 1 : Ready In: Ingredients:
1 Quart water
1 cup sugar
1 cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)

Directions:
Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water.

An interesting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.

Sue
sandy_in_ia
16 years ago
These are soooooooo good! You do have to like chocolate tho! LOL

OH MY GOODNESS Bars

1 package (18-1/4 ounces) white cake mix
2 eggs
1/3 cup canola oil
1 can (14 ounces) sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed

Directions
In a large bowl, combine the cake mix, eggs and oil. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking pan. Set remaining cake mixture aside.
In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, until chips and butter are melted; stir until smooth. Pour over crust.
Drop teaspoonfuls of remaining cake mixture over top. Bake at 350Â° for 20-25 minutes or until lightly browned. Cool before cutting. Yield: 3 dozen.
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I'll share my recipe, if you'll share yours, May 21, 2012
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I've made rolls similar to these but never the same technique--and never with raisins, which I love! CINNAMON PECAN CARAMEL PULL APARTS (The Sam) 3-10 oz packages refrigerator biscuits, quartered 1 2/3 cups sugar 3/4 cup butter 2 teaspoons cinnamon 1/2 cup pecan pieces 1/4 cup raisins Preheat oven to 350 Combine cinnamon and 2/3 cup sugar in large bowl. Drop biscuit quarters in the bowl a few at a time and mix with your hands until evenly covered with cinnamon sugar. Meanwhile, combine remaining sugar and butter in a small pot over low heat until butter has melted Ã¯Â¿Â½ mix well. Scatter half the pecans and raisins in bottom of buttered bunt pan, and cover with half the coated biscuit quarters. Pour half the melted butter mixture over the biscuits, and repeat again with pecans, raisins, biscuits and finally the rest of the butter. Bake in heated oven for about 40 minutes. Carefully turn upside down on a platter big enough to handle some dripping of the gooey carmelly stuff running down the sides.
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I'll Share my Recipes if you Share Yours-Fri May 14
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This was asked for on another thread, but I saw the whoops message and posted it on that other thread. So here it is again in case it was missed. TACO SOUP (first posted by a KTer.) 1-2 lbs. lean ground beef 1 small onion, chopped 1 (4-oz) can chopped green chilies 1 package taco seasoning mix 1 package ranch dressing mix 1 can corn, undrained 3 cans stewed tomatoes 1 can kidney beans, undrained 1 can pinto beans, undrained 1Â½ C water Brown meat with chopped onion; drain; add remaining ingredients and simmer at least 30 minutes; longer if desired. Great served with shredded cheese and cornbread or Mexican chips. (I only use Â½ can of chilies.) I don't remember who posted this the first time; if she sees this I hope she will "claim" it. Sue
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I'll share my recipe, if you'll share yours, July 21, 2011
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Comments (3)
This was posted on the Cooking Forum and the recipe sounded so good I could almost smell them. BASIC BLOND BROWNIES WITH TOASTED PECANS (Booberry85@The Cooking Forum) 1 cup whole pecans plus 1 T. butter 1 1/2 sticks (180 grams) butter 1 pound light brown sugar (440 grams) 2 1/4 cups 3 large eggs 2 tsp vanilla 2 2/3 cups all-purpose flour (360 grams) 1/2 tsp salt 2 1/2 tsp baking powder 1 cup butterscotch chips Preheat oven to 350 degrees F. Line a 13 x 9 inch pan with foil and spray bottom with cooking spray. Lay the pecans flat in a rimmed pan and bake at 350 for 10 minutes. Remove from oven and toss with the 1 T. butter. Let pecans cool, then chop. Melt butter in a microwave safe bowl for about a minute. Add the brown sugar and heat for another 30 -60 seconds; stir well. Let cool for 5 minutes, then with a spoon or whisk, beat in the eggs and vanilla. Stir together flour, salt, and baking powder and add to sugar mixture, stirring until almost blended. Stir in the nuts and chips (if using) and stir until all flour has disappeared Pour into pan and spread flat. Bake for 25 minutes or until brownies appear set. Let cool, then lift from pan and cut into squares. Makes 32.
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I'll share my recipe, if you'll share yours, August 21, 2012
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Patti, how did you like last night`s curry chicken. Crap my computer is making funny symbols and I can`t post a question mark. I don`t want to re-start my computer right now, so bear with me. This is the easiest tomato sauce, you`ll ever make. We had this on Sunday with spaghettini and it is incredibly good. I didn`t throw the onion out, but chopped it up to serve with the sauce. Marcella Hazan`s Tomato Sauce (Marcella Hazan Essential Classic Italian Recipes Cookbook) 2 pounds fresh, ripe tomatoes, blanched, peeled and chopped; or 2 cups canned imported Italian tomatoes, cut up, with their juice 5 tablespoons butter 1 medium onion, peeled and cut in half Salt to taste Put tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta. Serve with freshly grated parmigiano-reggiano cheese for the table.
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Rudebekia
16 years ago
Super Simple Pesto Pasta

Cook a lb. of fettucine al dente (I use whole wheat).
While the pasta is cooking, saute a chopped onion in a little olive oil. Add 1 lb (or more) spinach; cover and steam until wilted. Add one jar pesto sauce and stir.
Drain pasta and pour pesto mixture over: toss. Garnish with fresh Italian cheese and pine nuts.
nicole__
16 years ago
Rhubarb Strawberry Topping
This sauce is excellent as a topping for ice cream, pancakes, waffles, pound cake, and a bowl of fresh fruit, gingerbread or yogurt. It will keep in the refrigerator for up to 4 days.

10 stalks rhubarb, trimmed and cut into 1-inch pieces
4 cups hulled, quartered strawberries
1 1/2 cups sugar
1 cup orange juice
Zest of one orange, grated
Zest of one lemon, grated
1/2 teaspoon vanilla extract

1.In a large heavy saucepan, combine all ingredients and stir well. Bring to a boil over medium-high heat.

2.Reduce heat and simmer for 10 to 12 minutes, skimming of foam as it collects.

3.Remove from heat and allow it to cool to room temperature. Cover and refrigerate. Serve cold or warm. Reheat if desired. Keeps for 4 days in the refrigerator. Makes 8 cups.
sue_va
16 years ago
Sandi, I'm saving that one. I wish I had everything to make it with right now!

Sue
nodakgal
16 years ago
Now Sandy, I don't know anyone who DOESN'T like chocolate! ;)
I copied that one also! It sounds right up my alley!
Jasdip
Original Author
16 years ago
Hey Nodakgal, Now you can say you know someone who doesn't like chocolate. Me!
Marilyn Sue
16 years ago
Sandy I am getting ready to make your "Oh My Goodness Bars" to take to the birthday cookout tomorrow! They will probably really hit the sweet spot!

Sue
Oakley
16 years ago
Sandy, I've never heard of using white cake mix to the bars. Here's my recipe almost exactly like your's! All I know is the chocolate mixture with the condensed milk is like a taste of Heaven!

Chocolate Bars

Mix with pastry blender until crumbled:

2 c. Flour
3/4 c. soft butter
3/4 c. Sugar
1/2 Salt

Pat down 3/4 of this mixture into an ungreased 9x13 pan.

On stove, melt 6oz. chocolate chips with 1 can Eagle Brand condensed milk.

Pour on crust in pan.

Sprinkle remaining crust over chocolate mixture.

Bake at 350 for 15 to 20 minutes.
nodakgal
16 years ago
WHAT Jasdip??????
OMG that's illegal in my book!
Bwaahahaha
pplantlady
16 years ago
I had a craving a couple of weeks ago that involved ground beef, fresh spinach and eggs.....I remembered (sort of) that I had eaten that combination before at some time in my life so I Googled the ingredients, and there it was, Joe's Special. I had eaten this at a little cafe in San Francisco when I was newly married in 1978. OMGoodness......it was so delicious the second time around.

I used fresh spinach in this recipe and only one large onion. No cinnamon either, just the nutmeg. I didn't have mushrooms on hand but truthfully, I didn't miss them. This looks strange but oh my..........delish!!!

--------------------------------------------------------------------------------
2 tablespoons olive or vegetable oil
1 pound lean ground beef
2 medium onions, finely chopped
2 garlic cloves, finely minced
1/2 pound mushrooms, sliced
1 teaspoon course salt
1/4 teaspoon ground nutmeg (or pinch freshly ground - I sometimes add up to 1/2 teaspoon ground cinnamon too)
1/4 teaspoon dry oregano
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; or 1/2 pound fresh spinach, rinsed, stems removed, and leaves chopped (about 4 cups)
4 to 6 large eggs, lightly beaten
Splash of hot sauce (optional, but recommended)

How to make it
--------------------------------------------------------------------------------
Heat oil in a wide frying pan over high heat. Crumble in beef and cook, stirring often, until browned. Drain excess fat.
Add onions, garlic and mushrooms; reduce heat to medium and cook, stirring occasionally, until onions are softened, about 5 minutes.
Stir in salt, nutmeg, pepper, oregano and spinach; cook for about 5 more minutes. Add eggs. Reduce heat to low and cook, stirring constantly, just until eggs are softly set.

Here is a link that might be useful: Joe's Special

I'll Share my Recipes if you Share Yours-Fri.May 21

Comments (11)

Marilyn Sue

sandy_in_ia

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I'll Share my Recipes if you Share Yours-Fri.May 21

Comments (11)

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