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Original Message
"The Great OT Online Cookbook Organization Thread"

Posted by samboohoo on 05-05-09 at 09:09 AM
I think we talked about doing this once before, but we never really did. So, as we did with the birthday organization thread, here it is.

There will be subthreads with various sections that you would find in a cookbook. Feel free to post recipes under each section. Add a section, etc. It's not "my" thread, I'm just trying to organize it.


Samboobree, brought to life by Arkie



Table of contents

Messages in this discussion
"Appetizers"
Posted by samboohoo on 05-05-09 at 09:09 AM
Post all appetizer recipes under this section.


Samboobree, brought to life by Arkie



"RE: Appetizers"
Posted by Starshine on 05-05-09 at 01:41 PM
OK then one of my favourite appetisers is Sigara Borek, the Sigara means it is in the shape of a cigarette, but I have also had them in triangles.

Filo pastry
8 oz Feta cheese
Parsley (try half a bunch the first time you make it)
Lemon juice (Half a lemon)

mix the cheese parsley and lemon juice.

Take two layers of Filo, cut it in half, and place a teaspoon or so at the bottom of the pastry, roll it up folding in the sides.

Then fry them in hot oil until they are golden, drain them on kitchen paper and eat serve. Definitely best hot or at least warm though.

Once you have tried them you will know if you want more or less lemon or parsley.

J Slice what a cool lady

Just another Sleeperbloke

Something or Other



"RE: Appetizers"
Posted by Ahtumbreez on 05-15-09 at 08:19 PM
Crybabies over cream cheese, served with WheatThins. I'm now an official addict.

http://luvcrybabies.com/press.html


Mangalicious by The Slice
09/25/2008 Bre left for Iraq
04/29/2009 Bre left Iraq
06/09/2009 Bre gets a hug from Mom


"Mississippi Caviar"
Posted by grit on 06-29-09 at 04:13 PM
This is probably not quite the right spot for this but it's as good as any. This is basically a salsa with a southwestern twist to it.

1 15-oz can black-eye peas, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 15-oz can whole kernel corn, rinsed and drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeno pepper, seeded and finely chopped
Juice of 1 lime
1 teaspoon Italian seasoning
1 .7 oz package dry Italian dressing mix (such as Good Seasons)
1/2 cup extra-virgion olive oil
1/2 cup vinegar

Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.

Combine dressing mix, oil, and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.

Serve with tortilla chips or as a side dish with chicken or beef.

Notes: This is the recipe exactly as I got it out of my Sunday newspaper magazine insert. When I first made the recipe, I didn't have black-eye peas so I substituted red kidney beans. I also forgot the jalapeno. I like the recipe better with kidney beans and I never put in the jalapeno. It has a nice fresh veggie taste to it without the heat.


I got sliced!


"Beverages"
Posted by samboohoo on 05-05-09 at 09:10 AM
Post all beverage recipes under this section.


Samboobree, brought to life by Arkie



"Hurricanes for a crowd"
Posted by weltek on 05-05-09 at 09:27 AM
Emeril's recipes for this New Orlean's classic is my favorite:
http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-hurricane-recipe/index.html

Hurricanes
1 1/2 cups pineapple juice
1 cup orange juice
1 cup pomegranate juice, preferably a filtered (not cloudy) brand
1/2 cup grenadine
1/2 cup simple syrup
1/4 cup plus 2 tablespoons lemon juice
1/4 cup plus 2 tablespoons lime juice
1 1/2 cups light rum
1/4 cup Triple Sec
2 tablespoons dark rum
Orange slices, for garnish
Lemon slices, for garnish
Maraschino cherries, for garnish


-A Tribetastic Creation


"Bread"
Posted by samboohoo on 05-05-09 at 09:10 AM
Post all bread recipes under this section.


Samboobree, brought to life by Arkie



"RE: Bread"
Posted by frisky on 06-29-09 at 02:13 AM
Copying this over from Allrecipes. I have been using this recipe for about five years and I have to take it to all family dinners. They are the best.buns.ever! I don't do the crescent shape anymore; they are just as good when formed into balls and brushed with butter. Try them as cinnamon buns, too.

SWEET DINNER ROLLS

INGREDIENTS
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

DIRECTIONS
Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.


"Blueberry Zucchini Bread"
Posted by grit on 07-15-09 at 07:40 PM
Preheat oven to 350 degrees. Lightly grease 2 large loaf pans or 4 mini loaf pans.

In a large bowl, beat:

3 eggs
1 c. vegetable oil
1 T vanilla extract
2-1/4 c. white sugar

Fold in:

2 c. shredded zucchini

In separate bowl, combine:

3 c. all-purpose flour
1 t. salt
1 t. baking powder
1/4 t. baking soda
1 t. ground cinnamon

Stir into egg mixture just until flour mixture is moistened. Gently fold in 1 pint of fresh blueberries.

Bake 50 minutes for mini-loaf pans or 1 hour for large loaf pans or until a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes then turn out onto wire racks and cool completely.


"Two Thumbs Up!"
Posted by CTgirl on 08-16-09 at 09:46 PM
I made this on Friday night with a baseball bat sized zucchini I had gotten from a friend to take to my family's beach cottage yesterday. It was devoured! Fortunately the adults got some before my nephews swooped in at breakfast today.

There were many comments though about never thinking of putting blueberries in zucchini bread. I just said with a smirk smile that I think the person I got the recipe from has a big garden and a lot of blueberry bushes!


"Breakfast"
Posted by samboohoo on 05-05-09 at 09:10 AM
Post breakfast specialties under this section.


Samboobree, brought to life by Arkie



"RE: Breakfast"
Posted by brvnkrz on 05-05-09 at 10:03 AM
LAST EDITED ON 05-05-09 AT 10:04 AM (EST)

Those on heart medication need not apply. There is nothing healthy about this breakfast:
I don't measure anything, I just fill the pan.
Bacon (must be the ends and pieces. Usually found in the butcher section)
cut it into little cubes and start cooking it. Then cut up an onion or two and place on top of the bacon without mixing. Then dice up some red potatoes into tiny cubes and place that on top.
Season with garlic salt and lots of pepper.
Let this simmer (covered) until the bacon is almost finished. Then stir and add any more seasoning that it may need. Continue to simmer, stirring ocassionally until the potatoes have soaked up the bacon grease and are brown on the outside and soft in the center.
My family begs for this whenever we go to the lake for the weekend.
Ooops, edited to add the garlic. Add chopped garlic towards the end of the simmering. Fresh garlic only.

Tribe made me gay


"Mountain Man Breakfast"
Posted by grit on 05-05-09 at 10:14 AM
Bravie, your recipe is similar to Mountain Man Breakfast, which I have renamed "Heart Attack on a Plate". It's the same as yours but then I pour scrambled eggs over the potatoes and cook until almost set. Then I pour a handful of shredded cheese over the eggs and cook until the cheese is melted.


I got sliced!


"RE: Mountain Man Breakfast"
Posted by brvnkrz on 05-05-09 at 10:23 AM
LOL, my inlaws call it heart attack on a plate, as well.

Tribe made me gay


"Red Meats"
Posted by samboohoo on 05-05-09 at 09:11 AM
Post red meat recipes under this section.


Samboobree, brought to life by Arkie



"A roast"
Posted by cahaya on 05-14-09 at 09:55 PM
Wow, after that red meat thresd, no posts here yet?! Ok.

A couple of months agp. DW bought some rib steaks that turned out to be... well, to say it generously, somewhat tough. When DS and I first broiled two of these 'steaks' after she left for Malaysia, he jokingly said we were like gnawing cavemen (*gnarl!*) . My task is to cook three more of these tough meat steaks somehow or other.

Cahaya's tough meat roast (3 hours):

Approx. 2 pounds of non-tender beef. For this recipe, tough rib cuts.

6-8 peeled and quartered (or eighths of) Idaho potatoes.
1/4 bag of small carrots or 2-3 carrots, sliced and quartered diagonally.
1/3 grocery produce bag (perhaps a about a pound of) fresh green beans, ends cut, diagonally half sliced
1/2 onion, sliced and separated into thin half rings
1 stalk celery (tip: cut the stalk into a half then a quarter together then an eighth, then chopped thin)
1/4 finely diced green pepper

Lightly sprinkle beef with meat tenderizer, garlic salt, onion salt, pepper (I used Malaysian 'lada hitam') with a dash of ginger. Let sit thawed and chilled for at least half an hour.

Prepare medium bowl of hot (perferably non-tap mineral) water and mix and dissolve the same beef spices. Slowly stir in and dissolve 2-3 tbsp flour to add consistency for gravy.

Combine beef, vegetables and gravy mix into a sealed oven bag in a covered aluminum tray.

Preheat oven to about 425. Cook for 1/2 hour and then lower the temperature to 375, 350, 300, 275 and 250 each half hour thereafter. You don't have to be religious about this but the idea is to get it really hot to begin with and then slow cook it afterwards in its own steam.

DS and I were both surprised how tasty this turned out as a tough-meat tenderizer roast experiment.


"Marinated Flank Steak (for the grill)"
Posted by Asrai on 05-15-09 at 10:55 AM
Ingredients:

*1-2 medium sized flank steaks
*1/2 cup cooking oil
*16 oz soy sauce
*2 tablespoons red wine vinegar
*1/4 teaspoon garlic powder (this is flexible, I like more)
*2-4 tablespoons minced onions or onion flakes

Directions:

*Whisk all ingredients except the flank steaks
*pour 1/4 into a large container that has an air tight lid
*add steaks
*pour remaining mixture over the steaks
*cover container and let marinade overnight in the fridge

Grilling Instructions:

*grill over medium high flame for 20-30 minutes each side
*brush (I use a spoon to insure maximum onion flavor) mixture on steaks during grill time
*let set before slicing across the grain in small strips.

*due to the oil, you'll need to be at the ready for flare ups, but the grill can be closed with the proper venting*

I prefer mine to be 'done' with a nice crust, but you can grill to your specifications on a trial and error basis! My GF and her family prefer it a bit pink, so I always double the recipe and get theirs off the grill first. We always serve over rice and add some grilled asparagus or grilled corn on the cob. Add a nice salad and it's a great 'fancy' backyard bbq/cookout summer meal.

This is a family recipe and I was sworn to secrecy. Please don't bust me out!!


Face time with Slice



"Meatloaf Muffins"
Posted by sica077 on 05-17-09 at 03:03 PM
This is a big favorite (and I really hated meatloaf growing up). Thanks Rachel Ray!

What you need:
1 1/2 - 1 3/4 lb. ground sirloin
1 med. onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
1 large egg + splash of milk, beaten
1 c. bread crumbs
2 T. grill seasoning
1 c. BBQ sauce
1/2 c. salsa
1 T. Worchestershire sauce
Extra Virgin Olive Oil

What to do:
1. Preheat oven to 450 deg. F and grease muffin tin with oil.
2. In a large bowl, mix beef, vegetables, egg mixture and grill seasoning.
3. In separate bowl mix BBQ sauce, salsa and Worchestershire sauce.
4. Add half of BBQ mixture to meat and gently mix to blend. Scoop this mixture into the muffin tin (it should make enough to fill 12 spots but it depends on how much meat you get).
5. Brush remaining sauce mixture over meat muffins and bake for 20 - 25 minutes.

DH and I have evolved the recipe to meet our tastes (more onion, no celery, no grill seasoning) and it is always delicious. However, even if you like your meatloaf recipe, just putting it into the muffin tins instead of loaf-style cuts down on cook time, makes for easy serving sizes, and every serving has a nice crust (my favorite part). It's definitely worth a try even if meatloaf isn't a favorite (DH decided it was too good to be called "meatloaf" so he dubbed them "Meat Marvels"). For easy clean-up, I have started using that new release foil by cutting into squares and pressing into the cups (the BBQ sauce can get kind of messy and I hate scrubbing dishes ).


"RE: Meatloaf Muffins"
Posted by samboohoo on 05-17-09 at 04:26 PM
Sica, these look really good. I saw on TBL when Tara made something similar for her mom using ground turkey and oatmeal instead of the breadcrumbs.


Samboobree, brought to life by Arkie



"White Meats"
Posted by samboohoo on 05-05-09 at 09:12 AM
Post white meat recipes under this section - including rat.


Samboobree, brought to life by Arkie



"The Best Fried Chicken"
Posted by grit on 05-05-09 at 09:54 AM
It’s best to find a pan that is large enough to hold an entire cut-up chicken; a 12 or 14-inch cast iron skillet works well, as does an electric frying pan. Otherwise, the chicken will have to be fried in two batches.

The secret to this recipe is the brining. It makes the meat tender and juicy.

¾ cup kosher salt
3 quarts water
1 whole chicken cut into parts
1¾ cups flour
¼ cup cornmeal
2 teaspoons dried thyme or oregano (mom prefers oregano)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 quart canola oil

In a large bowl or pot, dissolve salt in water. Rinse chicken pieces and add to bowl. Cover and refrigerate for 2 hours. Remove chicken pieces and rinse under cool water.

Mix together the next five ingredients in a medium paper bag or a large plastic storage bag. Shake. Add half the chicken pieces, shake and place on a wire rack. Repeat for remaining pieces.

Pour a half-inch-deep layer of canola oil into an electric skillet set at 350 degrees or a large iron skillet or Dutch oven (pan should be large enough to accommodate all the pieces). When the oil reaches 350 degrees (measure with a candy thermometer or drop a small piece of wet dough into the oil – it should sizzle and boil up), place chicken pieces into oil, skin side down, and cover.

After 5 minutes remove the cover. Rearrange pieces if some are more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Rinse off and dry the wire rack while chicken is cooking. Remove fried chicken to the cleaned rack, set over a cookie sheet or a jelly pan. Let it cool for 2-5 minutes and serve.


another agman creation


"RE: The Best Fried Chicken"
Posted by cahaya on 05-14-09 at 10:42 PM
This is so close to how I make fried chicken, I can just lick my lips. On my part, the way our family likes it, I add a few more spices like onion salt and garlic salt and pepper with the chicken bag shake. As you suggested, we use a very large wok which will take 10-12 pieces at/near the bottom containing hot canola oil.

Another thing we do is to drain the oil from the wok afterward, and then pour in about 1/2 or 1 cup milk, and mix in the rest of the coating flour/spices in the shaker bag, to make chicken gravy for mashed potatoes. This recipe is thanks to my live-in baby sitter from Kentucky who taught me how to fix this when I was a kid.

Your recipe is delish!


"Thanks!"
Posted by mysticwolf on 05-30-09 at 11:07 PM
Kroger has started carrying a new brand of free range chicken and sent out coupons for a free package. I picked one up the other day and have been trying to figure out what to do with it. John wouldn't eat chicken so it's been more than 30 years since I last cooked one.

I'll cut the recipe so I only use half and give it a try. The other half I'm going to do with garlic, shallots, and herbs according to a recipe I found in one of my Alton Brown cookbooks. If it turns out well I'll post the recipe.


"Leftover turkey?"
Posted by moonbaby on 11-24-09 at 03:16 PM
Then it's time for EASY POT PIE!

Preheat oven and cookie sheet to 350.

Cube up your turkey, a 2 cups will do nicely. Throw in a bowl.

Open 2 cans cream of mushroom soup, or ose you can use cream of chicken if you don't like the shrooms. Pour it into the bowl.

Leftover mixed veggies? Throw em in! Add a lot if you like em, less if you don't. I use one pack of frozen, thawed. Hey, it's EASY!

Peel and chop up a 'tater into bite sized cubes and boil em just long enough to make em slightly tender. Add to the bowl.

Mix it up, pour it into a deep dish pie shell (you guessed it, the store bought frozen kind. It's EASY!) Use the second pi shell for the top, pinch it closed all around. Shield the edge with one of those pie things or cover around the edges with foil until about 10 minutes before you remove it from the oven. If you don't do this the edge all around will probably get too well done.

Place on cookie sheet in oven, bake about 35-45 minutes. Let it cool a bit, cut and serve. Yum! And it was so EASY!



"Pastas"
Posted by samboohoo on 05-05-09 at 09:12 AM
Post your pasta recipes here.


Samboobree, brought to life by Arkie



"Soups/Stews"
Posted by samboohoo on 05-05-09 at 09:12 AM
Mmmmmm, mmmmmmmm, good goes here.


Samboobree, brought to life by Arkie



"RE: Soups/Stews"
Posted by VisionQuest on 05-05-09 at 11:20 AM
Hamburger Soup

1# ground turkey (you can use beef if you want)
1 Cup chopped onion
2 Cups chopped celery
2 tsp minced garlic
1.5 Cups uncooked small pasta (I use elbows)
2 Cups potatoes in small chunks (I forgot to add this once and it still was fine, although the kids asked where the potatoes were)
2 Cups frozen corn
4 Cups Hot Water
2 Cans Rotel with green chili's
32 oz V8 (I use the low sodium)
4 jalapeno slices
Shredded cheddar cheese (it's good without this too)

Directions:

Saute ground turkey, onion, celery and garlic until turkey is cooked. Onion and celery will be soft.
Add 4 Cups hot water, potatoes, corn, and pasta. Simmer for 10 - 15 minutes (until pasta is done).

Add the 2 cans rotel, V8, and jalapeno slices. Simmer until hot (about 5 more minutes). Sprinkle cheddar cheese on top (after serving into bowls)

This is really good and my kids like it too. I have added other veggies to it also with success.


"Leek and Potato soup"
Posted by Starshine on 05-14-09 at 01:50 PM
I think this is a common recipe (although my proportions may be a little different) however it is very nice.

1 oz butter
2 medium onions
3 leeks
2 medium potatoes
2 pints Chicken stock
Salt and Pepper

Chop the onions leeks and potatoes into small pieces

Melt butter in a saucepan, sweat the onions and leeks (Do this gently, brown bits are not good) once they are soft add the chicken stock, salt, pepper, and the potatoes.

Cover and cook until the potatoes are soft.

Liquidise. I eat (drink?) this warm, however it is good served from the fridge as well. I have seen recipes which add a swirl of cream, but I haven't tried this myself.

If you like it thicker add more potato, if you like it thinner add more chicken stock.


"RE: Soups/Stews"
Posted by Molaholic on 05-14-09 at 02:05 PM

1. Get can of soup
2. Get can opener
3. Use can opener to open can
4. Remove and discard lid
5. Get medium sized saucepan
6. Carefully empty contents of can into saucepan
7. Discard empty can
8. Place saucepan on stove burner
9. Turn burner on to medium heat
10. Get large wooden spoon
11. Use spoon to slowly stir soup while heating
12. Continue until soup reaches desired temperature (but not dangerously hot!)
13. Turn burner off
14. Get soup bowl and soup spoon
15. Carefully empty contents of saucepan into soup bowl
16. Place saucepan in sink for cleaning later
17. Use soup spoon to enjoy your meal

(Crackers optional)


blame agman


"RE: Soups/Stews"
Posted by Seana on 11-25-09 at 10:33 PM
*snort*




"RE: Soups/Stews"
Posted by Ahtumbreez on 11-25-09 at 10:36 PM
I'm snorting at the fact that you're snorting over 6 months. LOL

"RE: Soups/Stews"
Posted by Seana on 11-26-09 at 01:06 AM
I'm snorting because I didn't remember this thread from then. Though I thought it seemed kind of familiar. And I was wondering how it got to 90 posts without me having seen it yesterday.

*snort*


"White folks have"
Posted by IceCat on 11-26-09 at 00:51 AM

... just as much right to canned soup products as anyone else.

"Seafood"
Posted by samboohoo on 05-05-09 at 09:14 AM
Chicken of the Sea goes here.


Samboobree, brought to life by Arkie



"Garlic Lime Shrimp"
Posted by Starshine on 05-19-09 at 06:47 AM
Not my recipe - I have stolen it from Probably Clueless here sounds really nice though, I will try it when I get home from hols.

Garlic Lime Shrimp

1/4 cup (1/2 stick) butter
2 tablespoons fresh lemon juice
2 1/2 teaspoons Worcestershire sauce
4 garlic cloves, minced
Pinch of sugar
3/4 teaspoon grated lime peel
Pinch of cayenne pepper
10 large uncooked shrimp in shells
2 tablespoons chopped fresh parsley


Melt butter in heavy medium skillet over medium heat. Mix in next 6 ingredients. Sauté 30 seconds. Add shrimp; sauté until opaque in center, turning occasionally, about 3 minutes. Stir in parsley. Season with salt and pepper.


"Rushes off to the fish souk"
Posted by IceCat on 05-19-09 at 08:37 AM
I think I might substitute some fresh coriander for the parsley.

"Rice"
Posted by samboohoo on 05-05-09 at 09:14 AM
Rice recipes here.


Samboobree, brought to life by Arkie



"RE: Rice"
Posted by Ahtumbreez on 05-19-09 at 09:57 AM
I'm feeling bad for the rice category so here's one of those easy, redneck rice sidedishes -

2 cups rice - pour into an oven-proof bowl
2 cans beef broth - pour over rice
3 cans sliced mushrooms - drained, pour over rice
1 stick of butter - sliced over rice

Don't mix- put in a 350 oven for an hour - covered. Done when rice isn't crunchy.



Mangalicious by The Slice
09/25/2008 Bre left for Iraq
04/29/2009 Bre left Iraq
06/09/2009 Bre gets a hug from Mom


"Thai red rice"
Posted by IceCat on 09-12-09 at 05:12 PM

No recipe - just an ingredient

So good you can eat it with no seasoning and no other ingredients.

It's great if you don't want to load a plate up with thick sticky white rice.

One or two table spoons of this hearty, flavorful rice is much more satisfying than an entire plate full of the white stuff.

It takes almost an hour to cook because you have to pre-soak it for 30 minutes but it is sooooooo worth it.

I keep a plastic container of cooked red rice in fridge and when I make a stir fry or a curry or a soup, I stir in a few table spoons of the red rice at the very end of cooking.

All the taste and satisfaction of a really flavorful rice but with maybe a tenth of the calories and whole butt-load of fiber!


"Sandwiches"
Posted by samboohoo on 05-05-09 at 09:15 AM


Samboobree, brought to life by Arkie



"Sauces"
Posted by samboohoo on 05-05-09 at 09:15 AM


Samboobree, brought to life by Arkie



"Pacific Rim Marinade"
Posted by sica077 on 05-17-09 at 03:11 PM
This is great on steak for a stir-fry:

In a medium bowl mix:
1 sm. yellow onion, roughly chopped
1/3 c. soy sauce
1/4 c. fresh lemon juice
1/4 c. oil (I prefer extra-virgin, but any will do)
2 T. brown sugar
2 T. minced garlic

Marinade food about an hour for full cuts of meat and 15 - 30 min. for meat for kabobs or stir-fry, veggies and fish.


"Camping Recipes"
Posted by samboohoo on 05-05-09 at 09:16 AM
Hopefully we'll see some hobo pies here.


Samboobree, brought to life by Arkie



"French Toast Casserole - Dutch Oven"
Posted by grit on 05-05-09 at 09:26 AM
Cube 1 loaf French bread. Mix 12 eggs, 3C milk, 2t vanilla, 2t mace, 1/2t nutmeg and 1t cinnamon. Pour over bread and refrigerate over night or until bread is soaked.

Prepare charcoal briquets & preheat Dutch oven to 350. Pour mixture into Dutch oven. Sprinkle 1/2C chopped walnuts and 1C brown sugar over bread. Bake 40 minutes.

NOTE: This recipe can be baked in your oven at home.


Handcrafted by RollDdice


"Teriyaki Steak - open campfire/grill"
Posted by grit on 05-05-09 at 09:33 AM
1 t. ginger
1 clove minced garlic (if you really like garlic, 4 cloves is better)
1/3 cup grated onion
2 T sugar
1/2 cup soy sauce
1/4 cup water

Combine all ingredients in a Ziplock bag. Add meat (this also works with chicken and pork). Refrigerate overnight, turning several times.

A great tip for camping: after the meat has mariniated for a little while, put the bag in the freezer. When you go on your camping trip, the frozen meat will act as an ice pack in the cooler. As it defrosts, it will continue marinating.


Handcrafted by RollDdice


"RE: Teriyaki Steak - open campfire/grill"
Posted by PepeLePew13 on 05-05-09 at 09:43 AM

>When you go on your camping trip, the frozen meat
>will act as an ice pack in the cooler.

It also makes a great weapon to throw at a bear or some other predator if you're being cornered.


Stinky Musings <--- blog's been updated!


"RE: Teriyaki Steak - open campfire/grill"
Posted by grit on 05-05-09 at 09:50 AM
That's what my husband is for. I just shove him at the bear and save the steak for dinner.


Handcrafted by RollDdice

Funny bear story: We were camping in the Adirondacks. DH & his friends were hiking to the top of Mt. Marcy (tallest peak in NY) and were tenting on the trail, leaving me and the girls at a campground at the base of the trail.

We had just finished dinner when we heard garbage can lids being banged, whistles, and dogs barking. The camp host came around and told us that a bear had been sited at the other end of the campground. My younger daughter ran into our popup and locked the door, leaving me and the older daughter outsite to clean up our food. I banged on the door to be let in. DD #2 quickly unlocked the door and positioned herself back onto the bunk end with the air horn in her hands.

Every camping trip since then, we've never let her live that down...


"Chocolate Kahlua Cake - Dutch oven"
Posted by grit on 05-05-09 at 09:44 AM
This recipe needs to be prepared in a 12" Dutch oven.

Mix until well-blended (batter will be thick):
1 Devil's Food cake mix (without pudding in the mix)
1 4-serving size instant chocolate fudge pudding
4 eggs
8 oz. sour cream
1/2 cup oil
1/2 cup Kahlua
1/4 cup water

Blend in:
1 t. cinnamon
1 T orange zest
1 12-oz package mini semi-sweet chocolate chips (reserve 1/2 cup for the glaze)

Pour into foil-lined Dutch oven sprayed with PAM. Bake at 350 for about 45 - 50 minutes, turning Dutch oven 1/4 turn every 15 minutes. Remove the cake and allow to cool most of the way.

In saucepan on gas stove or over open fire melt over low heat:
2 T butter
2 T light corn syrup

Stir in chocolate chips until melted smooth. Thin with a little Kahlua to a glazing consistency. Pour glaze over cake. Eat while warm. Also tastes good cold for breakfast the next day (if there's anything left).

This recipe always brings oohs and aaahs when I make it on a camping trip. People can't believe that I can bake a cake over the campfire while camping. I'm just amazing like that....


Handcrafted by RollDdice


"RE: Chocolate Kahlua Cake - Dutch oven"
Posted by weltek on 05-15-09 at 12:37 PM
*prints out for next weekend*
Breezy is the crockpot queen, Grit is the camping queen.

-A Tribetastic Creation

"Smacos - campfire/stove/Dutch oven"
Posted by grit on 05-05-09 at 10:11 AM
These need to be made in a frying pan over a campfire or stove or in the bottom of a Dutch oven.

These are basically s'mores that are made like quesadillas. Spray the bottom of the preheated pan/oven with PAM. Place a flour tortilla in the pan and heat one side for a 15 - 30 seconds. Turn over the tortilla. On the heated side, add a handful of mini chocolate chips and a handful of mini marshmallows. When everything starts to melt, fold over the tortilla, making a taco shape. Heat a little more on both side until everything is melted, being careful not to burn the tortilla.

For more variety, add any of the following to your smaco:

shredded coconut
caramel pieces (cut up)
peanut butter chips
Reese's peanut butter cups
miniature York peppermint patties


Handcrafted by RollDdice


"RE: Camping Recipes"
Posted by Ahtumbreez on 05-19-09 at 10:14 AM
When I was a co-leader of Bre's Girl Scout troop we did a lot of camping - we still do but the cooking is not so dessert laden .

Banana Boats
1 banana
1/2 chocolate bar
Peel back one side of banana peel. Carefully cut a well into the middle of the banana and save the removed piece of banana. Break 1/2 chocolate bar into small chunks. Fill crevice with chocolate chunks. Cover chocolate with the removed piece of banana. Wrap banana in foil and allow for handles on the ends. Place on grill or coals and cook for 10-20 minutes until chocolate is melted and banana is warm.

Baked Apples
apples
brown sugar
pat of butter
cinnamon candy

Core out the top half of an apple. Fill with brown sugar. Place pat of butter on top of sugar, and place cinnamon candy on top of butter. Wrap in foil and place in coals, candy-side up, for about 15 minutes. Take out of coals, let cool, and enjoy.

Breakfast on a stick

Cut day-old unsliced (loaf) bread into 2-inch squares
1 can sweetened condensed milk
1 box shredded coconut

Place bread squares on a stick. Dip squares in sweetened condensed milk, then in coconut. Toast over fire.

Coffee Can Ice Cream

1 - 1 lb coffee can with lid
1 - 3 lb coffee can with lid
duct tape for lid
crushed ice
rock salt

Ingredients:
1 cup milk
1 cup whipping cream
1/2 cup sugar
1/2 tsp vanilla
chopped nuts, or pieces of fruit - optional

Combine ingredients in a clean 1 lb coffee can with a tight fitting plastic lid. Tape lid for added security. Place 1 lb coffee can in 3 lb coffee can. Pack crushed ice around the smaller can. Pour almost 1 cup of rock salt over the ice. Replace lid on 3 lb can. Roll the can back and forth on the floor or sidewalk for 10 minutes. Remove the inside can carefully. Keep salt solution out of the small can. Remove lid of small can and stir ice cream with a rubber spatula. Replace and retape lid. Drain ice water from larger can and place smaller can inside. Repack with ice and salt. Roll back and forth 5 - 10 minutes more depending on how firm you like your ice cream. Makes about 3 cups

I bought the icecream ball last year, which works much better, but back then the girls had a ball decorating their own ice cream cans.



Mangalicious by The Slice
09/25/2008 Bre left for Iraq
04/29/2009 Bre left Iraq
06/09/2009 Bre gets a hug from Mom


"Holiday Recipes"
Posted by samboohoo on 05-05-09 at 09:16 AM
Special Occasion Stuff


Samboobree, brought to life by Arkie



"Cauliflower Au Gratin"
Posted by thndrkttn on 05-05-09 at 09:57 AM
This is strictly a Christmas dish. (Well, in our house anyway...)

Cauliflower Au Gratin

6 tablespoons unsalted butter
4 cloves garlic, minced
4 ounces thinly sliced prosciutto, cut into thin strips
1 large head cauliflower, florets cut into 1/4-inch lengthwise slices
2 tablespoons unbleached all-purpose flour
1 1/2 cup heavy or whipping cream
1 pinch cayenne pepper
Salt and freshly ground black pepper, to taste
1 1/2 cup grated Swiss cheese
1/2 cup chopped fresh parsley


Directions:

Preheat oven to 350 degrees F. Melt the butter in a large skillet over medium heat. Add the garlic and sauté 2 minutes. Stir in the prosciutto and sauté 2 minutes more. Add the cauliflower and cook just until it begins to lose its crispness, 3 to 4 minutes. Stir in the flour and then the cream. Blend well. Season with the cayenne and salt and pepper to taste. Heat to boiling and immediately remove from heat. Pour the cauliflower into a shallow au gratin dish. Top with the cheese and parsley. Bake until the top is lightly browned and bubbling, about 30 minutes.


"Vegetarian"
Posted by samboohoo on 05-05-09 at 09:17 AM


Samboobree, brought to life by Arkie



"Side Dishes"
Posted by samboohoo on 05-05-09 at 09:17 AM


Samboobree, brought to life by Arkie



"Caseroles/Quiches"
Posted by samboohoo on 05-05-09 at 09:18 AM


Samboobree, brought to life by Arkie



"RE: Casseroles/Quiches"
Posted by thndrkttn on 05-05-09 at 10:03 AM
This is fantastic for a winter Sunday evening meal. It's very rich but sooo many fantastic flavors. Bean haters won't even notice the beans.


French Country Casserole

1 lb turkey Kielbasa sliced thin and browned.
1 each canned Black Beans, Kidney Beans, White beans rinsed and drained
1 can tomato sauce
3 medium carrots sliced thin
1 onion chopped
2 garlic cloves minced
1/2 cup beef broth
1 cup red wine
2 TBS brown sugar
1 1/2 tsp Thyme, crushed

Put all ingredients in oven proof pot or bowl (very lightly greased).
Cook at 350 for 1-1/2 to 2 hours or until the carrots are soft, stirring every once in a while. You can add a little water or extra wine if it is getting too dry.

Serve with any kind of bread- garlic toast, biscuits, tortillas etc.


"RE: Casseroles/Quiches"
Posted by Ahtumbreez on 05-20-09 at 08:16 AM
TKit, I'm bookmarking this thread all because of you! That sounds wonderful.

"RE: Casseroles/Quiches"
Posted by thndrkttn on 05-20-09 at 08:22 AM
I promise that you will not be disappointed. It sounds pretty good on paper, but when you finally try it, it is such a rich surprise. Mmmmmmm!

"RE: Casseroles/Quiches"
Posted by Ahtumbreez on 05-20-09 at 08:52 AM
Well, after that review, I don't think I'm going to be able to wait for a cold winter evening! I may have to store all the ingredients and wait for one of those odd overcast and rainy summer days.

"Crock Pot"
Posted by samboohoo on 05-05-09 at 09:18 AM
You're welcome Breezy.


Samboobree, brought to life by Arkie



"RE: Crock Pot"
Posted by J Slice on 05-14-09 at 11:48 AM
Crock pot chicken soup (This is cooked in a 2.5 quart crock pot - for bigger crock pots, adjust accordingly):

2 large boneless chicken breasts
1 large white onion
4 stalks celery
3 carrots
1 large parsnip
1 bunch dill
1 bunch parsley (I prefer flat-leaf)
1 cup chicken stock (available at most grocery stores; if you can't find it, broth works well, too)
water

1. Cut the chicken breasts into halves, and put them in the crock pot.

2. Slice carrots and parsnip into thin rounds. Chop onion into smallish pieces. Slice celery into smallish pieces. Dump in crock pot.

3. Cut any stemmy parts off the dill and parsley. Put those in the crock pot.

4. Pour the cup of stock/broth over the contents of the crock pot. Fill with water to cover foodstuffs, plus about an extra inch of water. Stir contents.

5. Put the lid on - cook 3-4 hours on high, or 6-7 hours on low. Shred chicken with a fork, and serve that soup. I make egg noodles with mine, but it's just as good without.


Because this is closer to how I look...


"Cheese and Chile Stuffed Chicken Breasts"
Posted by foonermints on 05-14-09 at 11:33 PM
4 boneless, skinned chicken breast halves, pounded thin
3 ounces cream cheese
3/4 cup Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
3/4 cup enchilada sauce

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the Crock Pot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on LOW for 6 to 7 hours.

I use green enchilada sauce, and everything came out great. I'd going to try different cheeses in the future.
I used a european style rolling pin to beat the chicken breasts flat.*


*Moonbaby not available


"RE: Cheese and Chile Stuffed Chicken Breasts"
Posted by Ahtumbreez on 05-17-09 at 07:28 AM
Yum. I'm going to try this.

My one problem with chicken in a crockpot is the color. So I usually brown the chicken a bit. Unless it's chicken pieces like the Buffalo Chicken Lasagna.



Agman took me to the islands


"Asian Short Ribs"
Posted by Ahtumbreez on 06-28-09 at 12:33 PM
This comes from the Crockpot 365 Day blog - it's great. Although I've tweaked it a little bit.

package of beef short ribs (or pork!)
1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
1 cup brown sugar
5 whole jalapeno peppers
1/2 cup water
the next two are my tweaks so you can or.....
2 Tbls fresh grated ginger
1 lg bag baby carrots

Plop everything in - put jalapenos - UNCUT - and baby carrots on top. 8 -9 hours on low. Serve over brown rice.


"Salads"
Posted by samboohoo on 05-05-09 at 09:18 AM


Samboobree, brought to life by Arkie



"Special Diets"
Posted by samboohoo on 05-05-09 at 09:20 AM
Gluten-Free, Vegan, Diabetic, Twice-Cooked Beans, Etc.


Samboobree, brought to life by Arkie



"RE: The Great OT Online Cookbook Organization Thread"
Posted by PepeLePew13 on 05-05-09 at 09:23 AM
You just want credit for a monster thread, don't ya?

Great idea! I've got a couple of recipes at home that I'll share (am at work now) and I also have some recipes from OT, including IceCat's Insanely Fluffy Pancakes, so will add that to the list if nobody else has done it later on.


Stinky Musings <--- blog's been updated!


"RE: The Great OT Online Cookbook Organization Thread"
Posted by byoffer on 05-05-09 at 09:26 AM
I find these organization threads daunting. I mean, where would Kraft Dinner with cut up hot dogs go??


"RE: The Great OT Online Cookbook Organization Thread"
Posted by PepeLePew13 on 05-05-09 at 09:31 AM
Under camping recipes, heh...


Stinky Musings <--- blog's been updated!


"RE: The Great OT Online Cookbook Organization Thread"
Posted by samboohoo on 05-05-09 at 09:32 AM
I suppose we could have an Ethnic category or a Meals in Minutes category.


Samboobree, brought to life by Arkie



"RE: The Great OT Online Cookbook Organization Thread"
Posted by samboohoo on 05-05-09 at 09:33 AM
I want the "organization" credit more.

Most of my recipes are at home as well.


Samboobree, brought to life by Arkie



"RE: The Great OT Online Cookbook Organization Thread"
Posted by Max Headroom on 05-05-09 at 09:56 AM
Boo forgot to add a Canadian section. All of us non-Canadians can't wait to see some good poutine recipes.


Headbanger by IceCat, siggie by agman


"Desserts?"
Posted by thndrkttn on 05-05-09 at 09:59 AM
Homemade Apple Tart with Cheese Pastry

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
1 cup(4 ounces) shredded Cheddar cheese
4 to 5 tablespoons ice water
1/2 cup powdered non-diary coffee creamer
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter or margarine
About 6 cups (1/2 inch-thick) apple slices
2 tablespoons lemon juice

Combine 1 1/2 cups flour and 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in cheese. Sprinkle water over flour mixture, and stir with a fork until dry ingredients are moistened. Shape into a ball. Roll dough to 1/8 -inch thickness on a floured surface. Place in a 12-inch tart pan or pizza pan. Set aside.

Combine coffee creamer and next 6 ingredients; sprinkle half of mixture evenly over pastry. Cut butter into remaining mixture; set aside.

Arrange apple slices in a circle in pastry shell, overlapping slices. Sprinkle with lemon juice and remaining sugar mixture. Bake at 450 degrees for 30 minutes or until apples are tender. Remove from tart pan to serve. Yield: one l2-inch tart. Enjoy!


"RE: Desserts?"
Posted by samboohoo on 05-05-09 at 10:08 AM
It should have been there. Thanks Tkit.


Samboobree, brought to life by Arkie



"Low Sugar Apple Dumplings"
Posted by jbug on 05-05-09 at 03:00 PM
1 can (sleeve?) cresent rolls (8 pieces)
1 apple (baking kind) cut into 8 pieces
1 cup orange juice
1 cup Splenda
1 stick butter or margarine

Melt butter in juice with Splenda.
Spray oil in a 8 x 8 baking dish.
Wrap one cresent piece around each piece of apple.
Place these in the baking dish.
Pour juice mixture over all.

Bake at 375 degrees F for about 20 minutes - till rolls puff up and brown.


"RE: Desserts"
Posted by buckeyegirl on 05-14-09 at 12:38 PM
LAST EDITED ON 05-14-09 AT 12:43 PM (EST)

Ho Ho Cake

Ingrediants:
box moist chocolate fudge cake mix
1 cup sugar
2/3 cup veg. shortening
1/2 cup butter
5 oz. evaporated milk
2 teaspoons vanilla extract
1 can chocolate frosting

Preparation

Prepare cake mix as directed on package in a 9x13-inch pan. Chill cake thoroughly.

Prepare filling mixture by creaming sugar, shortening, and butter. Stir in evaporated milk and vanilla. Cream till light and fluffy. Spread over chilled cake. Refrigerate until set.

Melt chocolate frosting in microwave 30 seconds (until runny). Pour over cake and spread. Let set in refrigerator.

My aunt makes this and it's wonderful. She puts it in a glass bowl, so you can see the different layers of the cake.



"RE: Desserts?"
Posted by Ahtumbreez on 05-15-09 at 12:38 PM
Just got back from south Texas and had the best easy recipe at a cookout:

Crescent roll cheesecake -

2 packages crescent rolls
1 package cream cheese
1 cup sugar
1 egg
1 Tbl vanilla

Spray Pam in a casserole dish, using one can of cresents for bottom crust. Mix cream cheese, powdered sugar, egg and vanilla - spoon over crust. Place second can of crescents over top. Sprinkle with cinnamon, sugar and some melted butter. Bake at 360 for 30 minutes.


Mangalicious by The Slice
09/25/2008 Bre left for Iraq
04/29/2009 Bre left Iraq
06/09/2009 Bre gets a hug from Mom


"RE: Desserts?"
Posted by Ahtumbreez on 06-28-09 at 12:03 PM
Made this for my two Chocolate lovers while I was in Virginia Beach.


Fudgy Chocolate Pudding Cake

1 package (about 4 ounces) chocolate pudding and pie filling (Cook ‘n Serve, not Instant)
1 package Betty Crocker Devils Food Cake Mix
1/2 cup semisweet chocolate morsels
1/2 cup chopped nuts
Preheat oven to 350 degrees


In a medium-large saucepan, cook chocolate pudding mix as directed on the package. Blend cake mix (dry mix only) thoroughly into hot pudding by hand or with an electric mixer, 1 to 2 minutes. Pour into a greased and floured 13×9x2 baking dish. Sprinkle top of batter with chocolate morsels and nuts. Bake 30 to 35 minutes. Serve warm or cold, with whipped cream if desired.


"Sour Cream Blueberry Pie"
Posted by foonermints on 07-15-09 at 01:32 PM
Girt has finally driven me crazy for blueberries. Of course out here, good ones cost about $12/ounce. Ah well, Devil take the hindmost.
I made this pie last weekend. Everyone loved it.

1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2 1/2 cups fresh or frozen blueberries
1 unbaked 9-inch pie shell (I made one and used a crisscross top)
.
Pecan Topping:
3 tablespoons all-purpose flour
3 tablespoons soft butter or margarine
3 tablespoons chopped pecans

In a mixing bowl, beat together sour cream, 2 tablespoons of flour, sugar, vanilla, salt, and egg until smooth, about 4 to 5 minutes. Gently fold in blueberries. Pour into the pie crust and bake at 400° for 25 minutes.
Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving.
Serves 8 to 10. 4.



"Bump"
Posted by samboohoo on 05-14-09 at 11:26 AM
I suppoose you could post pregnant cravings here.


Samboobree, brought to life by Arkie



"RE: Bump"
Posted by jbug on 05-14-09 at 11:47 AM
you?
who you talkin about willis?

"Ethnic"
Posted by Ahtumbreez on 05-16-09 at 12:40 PM
LAST EDITED ON 05-20-09 AT 08:18 AM (EST)

Hope I didn't miss this category somewhere:

Poblano Cream Sauce - good over a lot of things

2 poblano peppers
5 cloves garlic
1/4 cup heavy cream
2 cups sour cream

Roast the poblanos. Peel and deseed. Blend peppers and garlic together and add a little water if needed. Strain.
Heat saucepan over high heat and add enough oil to coat the pan. Add poblano mixture all at once. Stir constantly until color deepens and the mixture thickens. Add cream and stir contantly until sauce starts to thicken more (about 5 minutes). Remove from heat and add sour cream. Blend well. Season with salt.

Great over cheese or chicken enchiadas or added to nachos.

Also good on a flour tortilla with chicken and cheese. Put in a hot oven until bottom of tortilla is browned. Top with chopped scallions and tomatoes.

edited to say: I just made this with roasted garlic (used 8 cloves), it was 100 times better


Mangalicious by The Slice
09/25/2008 Bre left for Iraq
04/29/2009 Bre left Iraq
06/09/2009 Bre gets a hug from Mom


"However you cook it,"
Posted by jbug on 05-20-09 at 08:30 AM
SWOOP BLOCK is always tasty

"RE: The Great OT Online Cookbook Organization Thread"
Posted by foonermints on 05-30-09 at 03:46 PM
*Bump*
..and WHY are there no crockpot beef recipes?

Tribesalad© by Tribey
I've just defrosted some cheap chuck steak prime sirloin for tomorrow.


"Other"
Posted by Ahtumbreez on 06-28-09 at 11:59 AM
LAST EDITED ON 06-28-09 AT 12:00 PM (EST)

Made some of this yesterday and it's delish - I think I'm putting this in my "things to make for Christmas" repertoire along with the Spicy Nuts.

Carrot Cake Freezer Jam

2 cups carrots, shredded
2 cups apples, peeled and diced
1 (20 ounce) can crushed pineapple in juice
1 & 1/2 cups sugar
1 package Ball Simple Creations Freezer Jam Pectin
1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon nutmeg)
Assembly

Stir sugar, pectin, and spices in bowl until well blended; set aside.

Mix pineapple with juice, apples, and carrots in small saucepan. Bring to boil, stirring occasionally. Cover and simmer on low heat for 5 minutes. After 5 minutes, crush fruit mixture with potato masher; cool for 15 minutes.

Combine fruit and freezer pectin/sugar mixture; stir for 3 minutes. Ladle Combine fruit and freezer pectin/sugar mixture; stir for 3 minutes. Ladle the jam into clean containers, leaving 1/4″ head space. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, or freeze up to 1 year.

Yield: 5 (8 ounce) half pints.


"Bumped for Buggy"
Posted by samboohoo on 09-12-09 at 11:31 AM


Samboobree, brought to life by Arkie



"Bump and request"
Posted by weltek on 11-24-09 at 02:46 PM
Thanksgiving bump!

I was actually looking for a Pecan Pie recipe I found a year or so ago. Not sure where online I found it. It's a REAL pecan pie, not the Karo syruped version. It was so delicious. I can't find it. If someone has a good southern recipe NOT using corn syrup, I'd love to have it.

-A Tribetastic Creation


"RE: Bump and request"
Posted by arkiegrl on 11-24-09 at 02:54 PM
Found this at allrecipes.com

Ingredients
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.


"RE: Bump and request"
Posted by weltek on 11-24-09 at 03:35 PM
Thanks, it isn't the one I had previously, but it may do if I can't find the original!



-A Tribetastic Creation


"RE: Bump and request"
Posted by Snidget on 11-24-09 at 03:51 PM
Here is another one

http://www.eddyvandammeusa.com/2009/10/pecan-pie-corn-syrup-free/

And one on Chow.com http://www.chow.com/digest/2007/01/pecan-pie-without-corn-syrup/


"RE: Bump and request"
Posted by weltek on 11-24-09 at 04:27 PM
Thanks, snidge. That first one LOOKS like the one I made, so maybe I should go with that.

-A Tribetastic Creation

"That sounds better than"
Posted by IceCat on 11-26-09 at 03:32 AM

... 'buggered for Bumpy'.

Just sayin'.


"RE: The Great OT Online Cookbook Organization Thread"
Posted by Ahtumbreez on 11-24-09 at 04:17 PM
adding a link to the Turkey Day thread of 2008

http://community.realitytvworld.com/cgi-sys/cgiwrap/rtvw2/community/dcboard.cgi?az=show_thread&om=32605&forum=DCForumID6&archive=yes


"RE: The Great OT Online Cookbook Organization Thread"
Posted by frodis on 11-24-09 at 04:34 PM
I loved that thread.