.:*:.~Recipe Swap~.:*:. | Page 1 | 16. ✿ - - - Food, Cooking & Baking | Guild Forums

broken_bleeding_angel

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Posted: Wed Sep 02, 2009 3:07 pm

.:*:.~Introduction~.:*:.

Hello lovely ladies!

Here I thought We could congregate and swap/trade our recipes together. And if there are those that are looking for a recipe or variations of one then simply put of a request for it.

So post away!

.: heart :.~b_b_a~.: heart :.

Posted: Thu Sep 10, 2009 5:30 pm

C4ffeine_C0rruption

[ G E E K - G I R L ]

Not sure if anyone likes sweet things, but most do ;] This is a recipe for Apricot Glazed Chicken. It's kinda like orange chicken, except better.

3 Chicken Breasts
1 container of Russian or Catalina dressing (since russian is hard to find now)
1 packet of Onion soup mix (used in making onion dip or the like)
1 bottle of Apricot Preserve Jelly

1. Set the oven to 350 degrees and let heat up.
2. Start to boil the chicken breast over water, once it gets to that sorta white color take it out and cut it into squares.
3. Grab a square oven-safe dish and pour in the dressing, onion packet, and preserves.
4. Once the chicken has been cut up put into dish and mix it with the glaze.
5. Put in the over for about 30 min. Or until the sides start to bubble a lot.
6. Enjoy :]

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broken_bleeding_angel

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Posted: Fri Sep 18, 2009 9:34 am

I have a recipe for Sweet Rosemary/Thyme Chicken.

Basically you grill how ever many chicken you want. here's the sauce/glaze for it.

Ingredients:

1 Tbsp of margarine or butter (I prefer butter)
3 Tbsp of Rosemary or Thyme (both if you want. Ground even)
1/4 Cup of Brown Sugar
3/4 Cup of Corn Syrup

Directions:

In a pot melt the Butter/Margarine, Brown sugar together till bubbly. Add in the Rosemary/Thyme. Stir for 2 minutes. Add in the Corn Syrup. Let it cook for 5 minutes before putting it on the chicken.

Posted: Thu Sep 24, 2009 6:28 pm

Here's a salad to go with all that chicken. This has become the official holiday salad in my family.

3c broccoli
1/2 red onion
1/4c bacon
1/2c raisins (we use dried cranberries instead)
1/4c sunflower seeds

Cut where appropriate. Cook and crumble the bacon. Mix.

Dressing:
1/2c plain yogurt
1/4c mayo
2tbsp sugar
1tbsp lemon juice
salt + pepper to taste

Mix well.

Prior to serving, mix the dressing into the salad.

faretheewell

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Seawicket

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Posted: Mon Sep 28, 2009 8:02 am

Found this recipe on Bakerella.com. This would be great at Thanksgiving! Go to the link, it has pictures. And check out her site, AWESOMELY cute.

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

Posted: Mon Sep 28, 2009 8:16 am

Lol I wish I had the recipe last night when I was making pumpkin pie and tarts. -_-

broken_bleeding_angel

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On Your Six

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Posted: Thu Dec 03, 2009 9:02 am

Miso Soup

-4 cups water
-4 tablespoons miso (I use red miso)
-dashi (I forget how much! Please follow the directions on the box. Or you can get dashi/miso mixed together. So much easier)
-cubed tofu
-seaweed

Heat the water on the stove, but DON'T BOIL IT. Stir in the miso and the dashi. Add cubed tofu and slivered seaweed, heat till nice and warm.

Ta daa~

Posted: Wed Dec 09, 2009 12:57 pm

I wouldn't mind sharing the chocolate peanut butter cheesecake recipe I use.

PEANUT BUTTER CHOCOLATE CHEESECAKE

CRUST:

25 Oreo cookies
1/2 stick butter, melted

FILLING:

12 oz. cream cheese, softened
1 c. sugar
1 c. peanut butter
5 lg. eggs
1/2 tsp. sour cream
1 tsp. lemon juice
1 c. milk chocolate chips

TOPPING:

1/2 c. sugar
3/4 c. milk chocolate chips
1 c. sour cream

In a 9 x 3 or 9 x 2 1/2 springform pan butter sides and bottom of pan. Crush cookies in processor until fine. Add melted butter and mix well. Press into batter and up sides of pan making sure it is even. Chill in refrigerator.

Beat cream cheese and sugar until smooth, add peanut butter and mix. Beat in eggs 1 at a time. Add sour cream, chocolate chips and lemon juice. Mix and pout into crust. Bake 55 to 60 minutes until sides are firm and center jiggles. Cool 15 minutes.

Increase oven to 350 degrees. Melt chocolate chips in double boiler, remove from heat and add sour cream and sugar stir until smooth. Spread evenly on top of cake and bake for 10 minutes. Take out and cool at room temperature then cover with plastic wrap and refrigerate.

Merines_Amara

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Djana Nana

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Posted: Thu Dec 10, 2009 12:41 pm

I personally am a shrimp hog, so I devised a way that I could get a fair amount without worrying about sharing with others. It's basically a shrimp salad but I call it

Shrimp Noodle Stuff

1lb frozen 41/50 shrimp. I suggest the deveined ready-to-eat kind for time constraints.
1lb elbow noodles
6 tablespoons Mayo or Salad Dressing
4 tablespoons Sweet pickle cubles
salt and pepper to taste

Start out by thawing the shrimp, setting them to boil in a small pot. This will make sure that they're thoroughly done. And always remember, when the tail fins are pink, the little guys are ready! As you set them out on a place to cool down, start the elbow noodles. Follow the directions on the box, and how you like them. Cut each shrimp into 3 pieces, remembering to get rid of the shell. Drain the noodles when they are done, and while still warm add in the mayo. It'll melt into the noodles better for an even distribution. Add in the pickles and shrimp and stir until well mixed. Salt and pepper to taste.

People argue on how this tastes best, hot or cold. I prefer it a little on the warmer side, while husband loves it cold after a day or two. It's up to you! <3

Posted: Sun Dec 13, 2009 4:23 pm

Chocolate Fantasy Cake

1 package german choc. cake mix
1 package sugar free INSTANT choc pudding
1 cup sour cream
1 cup applesauce
1/2 cup water
3 eggs
1 cup semi sweet choc chips

mix everything bake 350 degrees for 40-45 min.

Seawicket

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minisailormon

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Posted: Sun Dec 13, 2009 4:28 pm

anyone got a fudge recipe?

Posted: Sun Dec 13, 2009 4:56 pm

Fudge; found here.

Ingredients

* 1 (7 ounce) jar marshmallow creme
* 1 1/2 cups white sugar
* 2/3 cup evaporated milk
* 1/4 cup butter
* 1/4 teaspoon salt
* 2 cups milk chocolate chips
* 1 cup semisweet chocolate chips
* 1/2 cup chopped nuts
* 1 teaspoon vanilla extract

Directions

1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

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