I'll share my recipes if you'll share yours, September 6, 2010

13 years ago

I made this recipe today and it was guite delicious. I served it with hot biscuits. DH raved about it too.

Stuffed Cabbage Casserole

Courtesy Ladyseville from SecretRecipes.net

________________________________________

1 pound ground beef

1 small onion, chopped

4 cups chopped cabbage

1 medium green pepper, chopped

1 cup uncooked instant rice

1 cup water

1 6 ounce can tomato paste

1 12 1/2 can diced tomatoes, undrained

1/2 cup ketchup

2 tablespoon vinegar

1 to 2 tablespoons sugar, optional

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; add cabbage, green pepper and rice.

In a bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well.

Cover and cook on low for 4 to 5 hours or until rice and vegetables are tender.

Makes 4 to 6 servings.

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Comments (9)

Jasdip
13 years ago
Here's something for the southern people. It's based on a classic Southern pie, oozing with gooey custard and has a simple cookie-crumb crust. From Martha Stewart Living

Chess Tart
Shell:
1 1/4 cup vanilla wafers (about 45)
5 tbsp unsalted butter, melted and cooled slightly
2 tbsp sugar
1/4 tsp salt

Filling"
1 cup sugar
1/2 cup packed light-brown sugar
1 tbsp fine cornmeal
1/4 tsp salt
3 large eggs plus 1 large yolk
1/2 tsp pure vanilla extract
1 stick unsalted butter, melted and cooled slightly

Preheat oven to 350 degrees. Make the tart shell. Coat a 9" fluted tart pan with a removable bottom with cooking spray.

Mix together wafers, butter, sugar and salt. Press mixture into the bottom and sides of the pan. Refrigerate until set, about 15 minutes. Transfer pan to a rimmed baking sheet and bake until shell is golden, 12 minutes. Let cool slightly. Reduce oven to 325 degrees.

Meanwhile, mix together sugars, cornmeal and salt, breaking up clumps. Whisk in eggs, yolk and vanilla. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.

Transfer pan to a wire rack and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.
glenda_al
13 years ago
Have this ready to put in oven while friends and I are having main meal today.

It is SO DELICIOUS!

Easy Chocolate Lava Cakes
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons all-purpose flour

Preparation
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.

2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.

2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
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I'll share my recipes if you'll share yours, September 3, 2010
Q
Comments (6)
Deluxe Monkey Bread Dough: 1/4 cup butter, melted 1/4 cup lukewarm water 1/2 (3.4-ounce) package instant vanilla pudding (2 tablespoons, plus 2 teaspoons) 1 cup milk 1 large egg, beaten 1 tablespoon granulated sugar 1/2 teaspoon salt 4 cups bread flour 2 1/2 teaspoons active dry yeast 1/2 to 1 cup golden raisins (optional) 1/2 cup toasted walnuts or pecans, finely chopped (optional) Coating: 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 tablespoons all-purpose flour 2 teaspoons ground cinnamon 1/2 cup butter, melted Glaze (optional): 1 cup sifted powdered sugar 2 teaspoons butter or margarine, melted About 1 1/2 tablespoons milk 1/4 teaspoon vanilla extract Place ingredients for dough in bread machine pan in the order suggested by manufacturer. (If using the raisins and/or nuts, add them during the second kneading. Many machines sound a beeping alert at the start of the second kneading.) Select Dough setting and start machine. Keep a close eye on the process, helping to incorporate all ingredients, if necessary. Once cycle is complete, remove dough and on a lightly floured surface, roll pieces of dough into 1-inch diameter balls. While forming the dough, be sure to keep it covered with a damp tea towel or plastic wrap while you are shaping the dough to prevent it from drying out. Grease a 12-cup bundt pan and set aside. For the coating, combine the sugars, flour and cinnamon together in a small bowl, mixing well. Dip each dough ball into the melted butter; roll in the coating mixture and pile them in the prepared bundt pan. Sprinkle any remaining coating over the top and then drizzle with any remaining butter. Cover pan with a damp tea towel or plastic wrap and set in a warm place for about 35 to 45 minutes or until doubled in size. Preheat oven to 350F (175C). Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack for 10 minutes before inverting bread onto a plate. For the glaze (if using): Combine all ingredients with enough milk to make a thin consistency and drizzle over the warm monkey bread. Allow glaze to set before serving. This treat is best served warm. Makes 8 to 10 servings. Directions Using Food Processor: Place lukewarm water and yeast in bowl of food processor and pulse to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and pulse until well mixed. Add the flour and process until a soft ball forms; if using, add raisins and nuts and pulse just until incorporated. Remove from processor and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in recipe. Directions Using Dough hook: Place lukewarm water and yeast in bowl of mixer and stir on low speed to dissolve yeast. Add the butter, pudding mix, milk, egg, sugar and salt and stir on low speed until well mixed. Add flour and knead with dough hook to form a smooth and elastic dough, about 8 minutes; if using, add raisins and nuts and knead with dough hook just until incorporated. Remove dough from bowl and place in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Directions By Hand: Place lukewarm water and yeast in bowl and stir to dissolve yeast. Stir in the butter, pudding mix, milk, egg, sugar and salt until well mixed. Stir in flour and knead on a lightly floured work surface to form a smooth and elastic dough, about 8 to 10 minutes; if using, add raisins and nuts and knead just until incorporated. Place dough in a large bowl that has been coated with oil, turning the dough once in the bowl to coat with oil, then cover the bowl with plastic wrap and set it in a warm place to rise for an hour, or until it doubles in volume. Gently deflate dough before using and allow it to rest for 10 minutes before using in a recipe. Sue
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I'll share my recipes if you'll share yours, September 14, 2010
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Comments (18)
I appreciate it too, Joanne. I can't imagine how much work that must be for you. Jasdip--LOL! It does seem odd, because after the first time my post didn't post, I've made a point of making sure I hit "Submit". (Now pretend we're hearing "Twilight Zone" music.)
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I'll share my recipes if you'll share yours, September 7, 2010
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Comments (9)
I never was a fan of bread pudding so I don't know why I tried this recipe. It's delicious (maybe it's the whiskey sauce) and the top beautiful, thanks to the honey. You could make a vanilla/caramel sauce if you don't want the whiskey. BREAD PUDDING WITH WHISKEY SAUCE 1 (16 oz.) loaf French bread 3 c. milk 1 c. cream sherry 3 large eggs, beaten 2 c sugar 2 Tbsp butter, melted 2 Tbsp. vanilla 1 c. raisins 2 Tbsp. butter, melted (this is correct) 1/2 c. honey Break bread into small chunks and place in a large bowl. Add milk and sherry; soak 10 minutes. Stir until thoroughly mixed. Combine eggs, sugar, 2 Tbsp. melted butter and vamilla. Add to bread mixture, stirring well. Stir in raisins. Spoon mixture into lightly greased 12x8x2" pan. Combine 2 Tbsp. melted butter and honey; pour over pudding. Bake at 350 degrees for 45 minutes or until set. Serve with whiskey sauce. Serves 10 to 12. Whiskey Sauce: 1/2 c. butter 1 c. milk 1 c. sugar 2 Tbsp. cornstarch 1/4 c. cold water 3/4 c. bourbon (I use Jack Daniels) Combine butter, milk and sugar in a heavy saucepan and cook over low heat until butter melts and sugar dissolves. Combine cornstarch and water. Stir well. Add to butter mixture. Add bourbon and bring mixture to a boil over medium heat; cook 1 minute. Yield: 2-3/4 cups
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I'll share my recipes, if you'll share yours September 26, 2010
Q
Comments (7)
Three C Bread (Carrot, Cherry and Coconut) Moist and Delicious 3 beaten eggs 1/2 C cooking oil 1/2 C milk 2 C flour 1 cup sugar 1 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1/2 tsp salt 2 C shredded carrots 1 1/3 C flaked coconut 1/2 C cut up maraschino cherries 1/2 C raisins (optional) 1/2 C chopped pecans Combine eggs, oil and milk. Sift flour, soda and baking powder, cinnamon, sugar and salt. Add egg mixture and mix until just combined. Bake in 2 greased loaf pans 55 minutes at 350 degrees or until knife inserted into the center comes out clean. OR bake in five tiny loaf pans for Christmas giving. With 5 pans bake approximately 25 minutes or until the knife inserted into the center comes out clean. Chill before use. This is an unusual and very moist nut bread. It is quite colorful with the various ingredients. You may use the maraschino juice instead of part of the milk makes a very festive loaf. Sue
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nicole__
13 years ago
Double Peanut Butter Cookies
It's a sandwich cookie

1.5 C all purpose flour
1/2 c white sugar
1/2 tsp baking soda
1.2 c shortening
1/2 c creamy peanut butter
1/4 c light corn syrup
1 TBL milk

* 1/2 C creamy peanut butter is used for the filling, will need 1 c total

Sift together dry ingredients. Cut in shortening & peanut butter until the mixture is coarse & crumbly. Blend in syrup & milk. Shape into a 2-inch roll;chill. Slice 1/8 to 1/4 inch thick. Place half the slices on an ungreased cookie sheet; spread each slice with1/2 tsp peanut butter. Cover each with a remaining slice. Use a fork to crimp & seal the cookie edges. Bake @ 350 for 12 min. Makes 2 dox.

NOTE: If you just want a traditional Peanut butter cookie, then double this recipe and roll the dough into 1.5" balls and squish with a fork onto a cookie sheet. Bake. Makes 3 doz big cookies.
kfca37
13 years ago
CHOCOLATE STICKY BUNS

This is a really great recipe. It comes from "The Margaret Rudkin Pepperidge Farm Cookbook"(1963).

For the batter:

1 package yeast
1/3 cup ver warm water
1/3 cup sugar
1 teaspoon salt
1 stick butter
3/4 cup milk, scalded
3-1/2 cups sifted flour
1 egg, beaten

For the topping:

1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
3 tablespoos cocoa
1 cup broken pecans

For the filling:

1 cup sugar
2 talespoons cocoa
2 teaspoons cinnamon

In a small bowl, dissolve the yeast in the v. warm water.

In a mixing bowl, combine the sugar, salt & butter, add the scalded milk & stir til the butter melts.

Cool to lukewarm, then add 1 & 1/2 cups flour to the sugar-milk-et al mixture,

Blend with an electric mixer at medium speed, then beat for 2 minutes. Now add the beaten egg & the dissolved yeast mxture. Beat at medium speed for 1 minute. Then blend in the remaining 2 cups flour & beat util smooth, about 2 minutes.

Cover, let rise in a warm place, until doubled in bulk---about 60 minutes.

Meanwhile, prepare the Topping:

In a sauepan. melt the 1/2 cup butter, add the brown sugar, corn syrup & cocoa, bring to a boil,then divide the syrup into two 9-inch cake pans & arrange the pecans on top of the syrup.

When the batter has doubled, stir down & turn onto a well-floured board, cover, let rest for 5 minutes,then divide dough in half.

Roll out one part of the dough into an oblong about 14 x 9 inches. Brush lightly with melted butter.

Combine sugar,cocoa & cinnamon for the filling, then sprinkle the oblong with half the filling.

Roll up as for a jelly roll to make a roll 9 inches long. Cut in 9 equal pieces. Place side by side in one of the prepared cake pans.

Repeat these steps with remaining dough.

Cover in a warm place until doubled in bulk, about 60 minutes.

Bake in a 350 degree oven for 35-40 minutes.

Turn the finished sticky buns out of the pans immediately.
nodakgal
13 years ago
OH boy!! Those cookies sound heavenly Nicole! I copied them, now I need to find the time to make them!
nicole__
13 years ago
Peanut Butter cookie correction on shortening....and YES....they are really GOOD!!!!

nadakagal......my computer locked up.....I couldn't see what I'd posted.....that should have been a slash.....not a period....on the shortening.....it's a Half cup shortening....
User
13 years ago
This was on Southern Plate today, it looks like a pizza hut dessert Pizza.

Apple Doozie Dessert Pizza

Â1 pizza crust
Â1 can apple pie filling*
Â1/2 cup quick oats
Â1/2 cup dark brown sugar
Â1/2 c flour
Â1/2 stick margarine (1/4 of a cup)
Â1 tablespoon cinnamon
Place pizza crust on baking sheet and preheat oven to 350. Open pie filling and dice it up a bit while it is inside the can. Spread over pizza crust.

In small bowl, place flour, oats, brown sugar, and cinnamon. Stir to combine. Cut margarine into slices and place in bowl. Using a long tined fork, cut margarine into mixture until crumbly. Sprinkle over top of pie filling in pizza and bake at 350 for twenty five minutes, or until lightly golden. Top with glaze, below.

Glaze:

Â1 cup ConfectionerÂs sugar
Â2 Tablespoons milk
Â1 teaspoon vanilla
Place all in small bowl, stir until smooth. Can add a smidge more milk if mixture is too thick, more sugar if it is too thin. Drizzle over Apple Pizza with spoon.

*To use fresh apples. Peel and chop two to three cups apples. SauteÂ in two tablespoons butter until tender. Add a few tablespoons sugar if you like but keep them a bit tart because the topping adds a lot of sweetness.

You could also substitute can Cherry pie filling if you prefer
nodakgal
13 years ago
Got it Nicole. Thanks!
Joann, dessert pizza is one of my DH's favorite things about pizza night! LOL Going to save yours too!
patti43
13 years ago
Thought I posted this earlier, but I bet I forgot to hit "Submit". Drewsmaga posted a slow cooker site the other day and it has some great sounding recipes. This is the first one I'm going to make.

CALIFORNIA TAMALE PIE

1 lb. lean ground beef, browned
3/4 c. yellow corn meal
11/2 c. milk
1 egg, beaten
1 pkg. chili seasoning mix
1 tbsp. seasoned salt
1 lb. can tomatoes, cut up
1 lb. whole kernel corn, drained
21/4 oz. sliced ripe olives, drained
1 c. Cheddar cheese, grated

Stir together cornmeal, milk and egg. Add rest of ingredients, except cheese. Pour into Crockery Pot, cover, cook on high 3 to 4 hours. Sprinkle cheese over top, cover and cook another 5 minutes.

I'll share my recipes if you'll share yours, September 6, 2010

Comments (9)

Jasdip

glenda_al

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