Food Recipes!

[Chez Daja]

Originally Posted by Govinda

I've never actually tasted pumpkin. I'm tempted by the idea of your pies, Chez. I might even make one, mwaha!

Yar!

A chef I knew said it was one of the hardest things she ever had to make... I don't think it was, though, because the first time I made it, the texture was perfect. It's worth a try, it's mildly fruity and very soft. Lighter than air if done right!

[U2Girl1966]

Rum Cake

Grease two bread pans well. Preheat oven to 300 degrees.

You'll need the following:

1 package of yellow moist cake mix (with NO pudding already added)
1 package of vanilla slow cook pudding mix
4 eggs
1 stick butter
1/2 cup rum (I use Bacardi Dark)
1/2 cup water

Mix above on high for 2 or 3 minutes. Pour into bread pans.
Bake for 40 - 50 minutes (depends on your oven)

About five minutes before take cakes out, make the glaze.

1 stick butter
1/4 cup rum
1/4 cup water
1 cup sugar

Bring above to a boil. After taking cakes out of oven, pour glaze over them. Let cool.

I wrap them up in heavy duty alumunium foil. They freeze really well.

[Cheesevixen]

1 lb. ground beef
1 egg, lightly beaten
1 cup Shredded Cheddar Cheese
1/4 cup milk
1/4 cup dry bread crumbs
1/2 tsp. each garlic powder, seasoning salt, dried oregano leaves
1/8 tsp. cracked black pepper (optional)
9 slices OSCAR MAYER Ready to Serve Bacon

PREHEAT oven to 400°F. Mix meat, egg, cheese, milk, bread crumbs and seasonings.
SHAPE into loaf in 9x5-inch loaf pan. Top with bacon slices.
BAKE 1 hour or until center is no longer pink. Remove from oven. Let stand 5 minutes before removing from pan. Cut into slices to serve.

[hellbred]

Originally Posted by Rei Hino

1 lb. ground beef
1 egg, lightly beaten
1 cup Shredded Cheddar Cheese
1/4 cup milk
1/4 cup dry bread crumbs
1/2 tsp. each garlic powder, seasoning salt, dried oregano leaves
1/8 tsp. cracked black pepper (optional)
9 slices OSCAR MAYER Ready to Serve Bacon

PREHEAT oven to 400°F. Mix meat, egg, cheese, milk, bread crumbs and seasonings.
SHAPE into loaf in 9x5-inch loaf pan. Top with bacon slices.
BAKE 1 hour or until center is no longer pink. Remove from oven. Let stand 5 minutes before removing from pan. Cut into slices to serve.

That sounds REALLY good. I think I may have to take a stab at that dish.

[Govinda]

Originally Posted by U2Girl1966

Rum Cake

Grease two bread pans well. Preheat oven to 300 degrees.

You'll need the following:

1 package of yellow moist cake mix (with NO pudding already added)
1 package of vanilla slow cook pudding mix
4 eggs
1 stick butter
1/2 cup rum (I use Bacardi Dark)
1/2 cup water

Mix above on high for 2 or 3 minutes. Pour into bread pans.
Bake for 40 - 50 minutes (depends on your oven)

About five minutes before take cakes out, make the glaze.

1 stick butter
1/4 cup rum
1/4 cup water
1 cup sugar

Bring above to a boil. After taking cakes out of oven, pour glaze over them. Let cool.

I wrap them up in heavy duty alumunium foil. They freeze really well.

That sounds really great! I love rum, rum truffles, anything rum. Now I just need to find out what the hell a 'cup' is, haha. Definetly gonna try this one.

[hellbred]

Originally Posted by Govinda

Now I just need to find out what the hell a 'cup' is, haha. Definetly gonna try this one.

I'm taking this question for what it's worth, as in there was no sarcasm lol.

1 Cup = 8 fluid ounces = 16 tablespoons

1 pint = 2 cups

1 quart = 2 pints = 4 cups = 32 fluid ounces

[U2Girl1966]

Originally Posted by Govinda

That sounds really great! I love rum, rum truffles, anything rum. Now I just need to find out what the hell a 'cup' is, haha. Definetly gonna try this one.

Whoops. My bad for not posting what the metric equivilant is. Er, and for still not knowing.

[Govinda]

No probs. Hellbred helped me work it out.

For future reference of metric users:

1 cup = approx. 240mls.

I think. Don't hold me to that, my maths is terrible.

[Cheesevixen]

Originally Posted by hellbred

That sounds REALLY good. I think I may have to take a stab at that dish.

It is really good. the only thing is the bacon on the top tends to burn.So what I do is criss cross the bacon that way I can easily take off any burnt bacon, and it still tastes just as good. I make a simple lasagna too. It is fairly easy to make. Word to the wise though. With each layer add 1/4 cream cheese an a cup of a different kind of shredded cheese for every layer.

1 lb. ground beef
2-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 egg, lightly beaten
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked

PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese, the parsley and egg until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Pour water into empty sauce jar; cover and shake well. Add to skillet; stir until well blended.
SPREAD 1 cup of the meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup of the meat sauce. Repeat layers two more times. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover tightly with greased foil.
BAKE 45 min. Remove foil; continue baking 15 min. or until heated through. Let stand 15 min. before cutting to serve.

[OmniTense]

*sniff* {looks hopeful}

Did someone say rum?

Any rum? Any at all? Please? A Mojito or a Pina Colada? Plain old sipping rum? None!
NOOOO!!!!

(I have to post a recipe otherwise it'll be spamming}....*Thinks*
I could write six or so books of my favorite recipes!

First off, let me say that the greatest culinary achievement of mankind, is a Carrot Cake!

I wish I had a starry recipe to share for a Carrot Cake...but I don't...the only thing I am ashamed to say that I cannot make well...

Here are my contributions!

Spareribs in Special Sauce

4 pounds of pork spareribs
1 medium onion
1 clove of garlic
1 small green pepper
1/4 cup of olive oil
1/2 cup of italian tomato paste
1 teaspoon of salt
1 teaspoon of fresh basil leaves (or 1/2 tsp dried if you're hard up)
1 teaspoon of dried rosemary
1 teaspoon fresh oregano (or 1/4 tsp dried)
1 Tablespoon chopped fresh parsley
1/4 Tabasco
2 teaspoons dry mustard
1/4 Worcestershire sauce
1/2 cup water
1.2 cup honey
1/2 cup dry red wine (Don't buy cooking wine, please! It works soo much better with a dark deep dry red wine)

Preheat broiler. Cut ribs into three-rib sections. Chop the onion, garlic and pepper, and saute in heated olive oil until slightly browned. Add tomato paste, salt, basil, rosemary, oregano, parsley Tabasco, dry mustard, Worcestershire sauce, water and honey. Allow to simmer for twenty minutes, stirring occasionally. Add the red wine and simmer another fifteen minutes. Use sauce to baste the spareribs as they broil (about thirty minutes), but reserve a little to be served hot at the table (serves 3-4)


-Cheers {and next time bring rum and carrot cake}