the CTTPers have contributed some wonderful recipes....but they tend to get lost amongst all the chat....so, i am hoping we can compile them here...
thanks to everyone that contributes:-)
thanks to everyone that contributes:-)
CTTP recipe thread
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 dreams on a vine |
CTTP recipe thread |
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Posts: 5377 (01/11/07 15:40:21) touchtheearth, |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/11/07 15:44:08) touchtheearth, |
i*do's "Old Mac"
I make a copycat version of this yummy dish at a local restaurant here. It's called "Old Mac". It's basically mac & cheese with alfredo sauce but I put a ton of garlic and parmesan in it. Melt a stick of butter, several cloves of chopped garlic a few tablespoons of creamed cheese and a few tablespoons of flour when it starts to bubble add a little carton of Heavy Whipping cream. Put a pot of Rigate macaroni on to boil Stir the sauce constantly when the whipping cream is heated up add a handful or two of fresh grated parmesan cheese in. It'll thicken up and be perfect about the same time your noodles are done. Drain noodles, poor sauce over them and mix and then add another handful or two of parmesan cheese. It's rich, and really fattening, but it's to DIE FOR!! salt and pepper to taste, of cou |
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dreams on a vine |
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Posts: 5377 (01/11/07 15:47:34) touchtheearth, |
ladyshine's Mac & Cheese:
Patti LaBelle's Over The Rainbow Macaroni & Cheese Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes. INGREDIENTS [] 1 tablespoon vegetable oil [] 1 pound elbow macaroni [] 8 tablespoons (1 stick) plus 1 tablespoon butter [] 1/2 cup (2 ounces) shredded Muenster cheese [] 1/2 cup (2 ounces) shredded mild Cheddar cheese [] 1/2 cup (2 ounces) shredded sharp Cheddar cheese [] 1/2 cup (2 ounces) shredded Monterey Jack [] 2 cups half-and-half [] 1 cup (8 ounces) Velveeta, cut into small cubes [] 2 large eggs, lightly beaten [] 1/4 teaspoon seasoned salt [] 1/8 teaspoon freshly ground black pepper Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/11/07 15:49:55) touchtheearth, |
ladyshine's scrambled tofu:
Here's a breakfast recipe -- scrambled tofu -- it's GREAT in breakfast burritos. 1 lb. extra firm tofu, drained and pressed (Get as much liquid out as possible) 1 tablespoon olive oil 1 medium chopped white onion (about a cup) 2 cups cremini mushrooms, thinly sliced 2-3 cloves garlic, minced 1/4 cup nutritional yeast (From health food store or large bulk foods section - it's good without too, this just adds more flavor) juice of 1/2 a lime 1 carrot (this is optional, I grate it in at the end, mostly for color) spice blend: 2 teaspoons cumin 1 teaspoon thyme, crushed with your fingers 1 teaspoon paprika 1/2 teaspoon tumeric 1 teaspoon salt (I add onion powder and garlic salt) Directions: Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices. Crumble in tofu and mix well. Don't crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it. Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the aftern |
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The Real Joey99 |
Re: CTTP recipe thread | ||
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Posts: 11213 (01/11/07 15:50:48) Set on vibrate |
Hot Fudge Ice Cream Bar Dessert
"This is an incredibly easy rich and satisfying ice cream dessert made with ice cream sandwiches and fudge sauce. This keeps in the freezer very well and can be eaten straight from the freezer." Original recipe yield: 1 - 9x13 inch dish PREP TIME 30 Min COOK TIME 4 Min READY IN 1 Hr 35 Min INGREDIENTS 1 (16 ounce) can chocolate syrup 3/4 cup peanut butter 19 ice cream sandwiches 1 (12 ounce) container frozen whipped topping, thawed 1 cup salted peanuts DIRECTIONS Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve. I substituted crunched-up Butterfingers for the peanuts. |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/11/07 15:52:52) touchtheearth, |
tide's Easy Olive Martini Chicken:
*** Easy Olive Martini Chicken 2 tablespoons olive oil 4 skinless, boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 3 cloves garlic, chopped 1/4 cup gin 1 tablespoon dry vermouth 1 teaspoon lemon juice 1/4 cup sliced pimento-stuffed green olives Directions 1. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Place chicken in the skillet, and cook until browned on each side, about 5 minutes per side. 2. Reduce heat to medium, and add the butter and garlic. Saute for about 3 minutes. Pour in the gin, vermouth, lemon juice, and olives; simmer for 5 to 10 minutes, until the sauce thickens and chicken juices run c |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/11/07 16:03:08) touchtheearth, |
tide's Asparagus Salad:
Here is the basic recipe. I usually add other ingredients...usually water chestnuts or peanuts, or a small package of frozen chinese vegetables that I also par boil for a minute. Asparagus Salad - a Chinese Salad Recipe INGREDIENTS: 4 cups water 1 pound asparagus, cut diagonally 2 tablespoons light soy sauce 2 tablespoons sesame seed oil 1/4 teaspoon sugar 1 clove garlic, chopped fine PREPARATION: Bring 4 cups water to boil in saucepan. Drop in asparagus. Boil 1 minute. Drain. Rinse with cold water. Mix next four ingredients (the light soy sauce, sesame seed oil, sugar and chopped garlic) in a bowl. Pour over the aspara |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/11/07 16:07:32) touchtheearth, |
i*do's lasagna:
1 lb. Hamburger 1 lb. ground italian sausage 1 small onion 2 cloves chopped garlic Brown together in 1/2 cup oil In large Saucepan combine 1 lb. can of whole tomatoes (I mash them up first) 1 medium can tomato sauce 1 cup water 1 tsp. parsley 1/2 tsp. oregano, basil, rosemary Add cooked meat mixture and simmer about 2 1/2 hours salt & pepper to taste While meat sauce is cooking combine: 2 beaten eggs into 4 cups cottage or ricotta cheese add 1/2 cup grated parmesan, 1 tsp. parsley, 1 tsp. salt to cottage cheese mixture Grate 1 lb. mozarella and Swiss cheese Layer in order: Noodles meat sauce cottage cheese mixture Grated cheese repeat for the very last cheese layer I usually add some more grated parmesan to the top. Cook at 350 until bubbly and cheese is lightly browned. I love this recipe. I didn't like lasagna until I had it. It never turns out runny, as long as you simmer the sauce long enough. En |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/11/07 16:12:24) touchtheearth, |
joey's Cherries in the Snow:
I have a really good low calorie dessert recipe I got this week. It's called "cherries in the snow": Take a sugar-free, fat-free angel food cake, torn up. mix together some lite cream cheese, lite Cool Whip & Splenda Open a can of no-sugar-added pie cherries. Layer like a trifle and refrigerate for 6 hours (if you c |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/11/07 16:17:42) touchtheearth, |
ladyshine's Homemade Guacamole:
Homemade guacamole is in the makes to snack on with blue corn chips while watching the game this evening.... I make it simple -- avacado, lemon (or lime) juice, pressed garlic, and salt/pepper to taste. Sometimes add chopped up tomato and onion, cilantro, dash of cumin, but really prefer it pl |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/11/07 16:19:02) touchtheearth, |
i*do's Ginger Chicken:
Okay, here's the Ginger Chicken recipe. Pound boneless, skinless chicken breast to about 1/4 inch thick. Mix together: 8 tbs. mayo 1-2 tbsp. soy sauce dash of pepper 1 tsp. garlic powder 2 tsp. ginger powder Broil chicken for 2-3 minutes per side. When done add layer of mayo mix to topside of breast and broil until golden brown & bubbly. EAT! It can't get much easier than |
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idowhatiwantoo |
Re: CTTP recipe thread | ||
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Posts: 14488 (01/11/07 16:43:42) Butterfly Abuser Sympathiser |
I love that recipe. Sometimes I just pound and fry the chicken and just dip it in the ginger/soy mayo sauce. lol
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das monk |
Re: CTTP recipe thread | ||
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Posts: 2241 (01/11/07 18:56:27) Olsen Twins, Tater Tots |
bake until fried..................
the soaobox made me do it........... |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/12/07 10:22:52) touchtheearth, |
katy's Thai Chicken Ginger Soup:
Even US measurements. 1pt coconut milk (coconut cream is fine too) 1/2 pt water z chicken breast cut into strips (squares are fine too) 1 inch piece of ginger, sliced 3 tbsp lemon juice 2 tbsp fish sauce 4 spring onions chopped thinly (I use less) 1 tbsp chopped fresh cilantro or parsley (I use way more) 1 red chilli pepper chopped (depending on size and how hot. We would use a medium size medium hot to hot). Put the last three items in separate serving dishes. Boil coconut milk and water, add chicken and simmer gently for 10 minutes. It should be just cooked. Add ginger, lemon juice and fish sauce and simmer for 5 more minutes. Add to soup bowls and allow the diners to add the cilantro, chilli and spring onions to taste. Enjo |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/12/07 10:25:27) touchtheearth, |
katy's Thai Meatballs:
Thai meatballs: 4 oz minced beef 4 0z minced pork freshly ground black pepper 3 spring onions chopped 4 cloves garlic crushed 1/2 tsp grated nutmeg 2 tbsp fish sauce 2 tbsp cilantro chopped 2 eggs, beaten 2 tbsp plain flour Oil for deep frying Mix meats and season generously with pepper. Mix in spring onions, garlic, nutmeg, fish sauce and coriander then bind together with eggs. Shape into small balls and lightly dust with flour. Heat oil and fry the balls for a few minutes until golden brown. Drain on kitchen paper (paper towels) and serve with Hot Chilli Sauce or Chilli and Nut Sauce (recipes also available). Serves 4 ..... |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/12/07 10:27:14) touchtheearth, |
katy's Honey Soy Chicken Wings:
Honey soy chicken wings. I can't see why you couldn't do tenders instead, except cost (here wings are cheaper) and I think, easier for finger food. Ok, I'm not the best recipe poster as I take ideas and not quantities. But: about 3 - 4 chicken wings per person, depending on what else is there. Add about 1/3 or less of a tspn honey, softened in hot water to each wing. Drizzle with soy sauce. Coat with sesame seeds. That goes for each side. Then roast in a medium oven (180C degrees) turning once. I think with chicken tenders it would take about 5 minutes each side. Usual test of sticking a knife in .... |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/12/07 10:29:16) touchtheearth, |
egulch's Curry Chicken Salad:
Okay, here's how I make it. 2 red delicious apples cut into chunks 2 cups cut up cooked chicken. I use boneless breast that I boil. 3/4 cup raisins 3/4 cups peanuts or coursely chopped pecans 3 stalks celery sliced 3 tablespoons of curry powder 1 cup mayonaisse salt to taste. I add a little more salt if I use pecans since they aren't already salted. Toss everything and let it sit in the fridge for a couple of hours to give the curry a chance to mix with everything and for the salad to get good and cold. . |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/12/07 10:32:04) touchtheearth, |
khan's Chicken Forentine:
Chicken Florentine 2 lb. boneless & skinless chicken breat 2 lb. frozen chopped spinach (thawed & drained) 1/2 lb. crumbled feta cheese 3 cloves garlic, chopped fine several slices provolone cheese olive oil, salt & pepper Preheat oven to 375. Heat olive oil in skillet. Cut chicken into strips. Season to taste with S&P. Brown chicken strips in oil. Cover bottom of 13 X 9 baking dish with 1/2 the spinach. Add the chicken. Cover the chicken with feta. cover with remaining spinach. Sweat garlic in the juices & oil in skillet. Spread over spinach. Cover with slices of provolone. Bake 45 minutes. Mmmmmm |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/12/07 10:35:09) touchtheearth, |
munchies un-named yummy bars:
Crust: 1 cup all-purpose flour 1/4 cup brown sugar 1/2 cup butter Topping: 2 large eggs 1 teaspoon vanilla extract 1/2 cup brown sugar 1/4 cup all-purpose flour 2 Golden Delicious apples, peeled, cored and chopped 1 cup caramel candies, cut into quarters 1/2 cup chopped pecans Preheat the oven to 350 degrees. Lightly grease a 9-inch square baking pan. Combine flour and brown sugar in a mixing bowl. Cut in the butter into the mixture. Blend it in, forming a soft dough similar to cookie dough. Press the dough evenly over the bottom of the prepared pan. Bake 10 minutes. Mix together the eggs, vanilla, brown sugar, and flour. Stir in the apples, caramel candies, and pecans. Pour over the crust. Bake 40 to 45 minutes, until the topping is golden brown and set. Cool slightly. Cut into 12 bars. Let cool completely before serving. .... |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/12/07 10:37:57) touchtheearth, |
johnconley's Sauerkrat:
My favorite sauerkraut recipe is quite simple. It's crispy, and light tasting: Slice or dice an appropriate amount of cabbage to tightly fit into the intended container. Fill container (pack tightly), and add 2 tablespoons vinegar, 1 tablespoon pickling salt per quart. Finish filling with very hot, nearly boiling water. Store (with a loose lid), in a moderate temperature environment for 2-3 weeks. Open, enjoy. Refrigerate after opening. .. |
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dreams on a vine |
Re: CTTP recipe thread | ||
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Posts: 5377 (01/12/07 10:40:02) touchtheearth, |
khan's Indian Cottage Cheese (paneer):
Indians use a type of cottage cheese called paneer. It's really easy to make. 2 liters (1/2 gallon) whole milk Juice of two lemons salt 1. Pour milk into a very large stock pot (at least a gallon). Add about 1 teaspoon salt. 2. Bring the milk to a gentle simmer. Keep it there for about 5 minutes. If you take your eyes off it for a second, it will boil over. If it burns, your paneer will taste funny. 3. Remove the simmered milk from the heat, and start to slowly stir in the lemon juice, about a tablespoonful at a time. The milk will begin to curdle. 4. Keep stirring and adding lemon juice until the curds are thick masses, and the whey is only slightly cloudy. 5. Drain off the whey in a large colander. 6. Dump the curds out onto cheese cloth or into a cotton bag (an old pillow case works well), wrap them up, and squeeze the cloth to get the whey out. 7. Open up the cloth and look at the curds. Taste some. If it needs a bit more salt, add some (it should not taste salty). You can also add spices, like garam masala, cumin, chili powder, etc. at this point. 8. Fold the curds up in the cloth, in a squarish block. Put the block on a chopping board, place another, heavy, chopping board on top, then balance the big pot, full of cold water, on top. 9. After a couple of hours, you will have pressed out all the whey that's going to go. Unwrap the cloth and rinse your cheese almost immediately, otherwise it will smell very sour. 10. Put it in an airtight container and it will keep for a couple of weeks. Make sure your cloth is very clean and scent-free. If using a pillowcase, do not use fabric softener. Whatever your cloth smells like is what your paneer will smell like. The directions are long, which makes this sound complicated, but it really is easy and only takes a few minutes at a time. Many Indian households make this nearly every morning for dinner that night. ... |
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