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The Recipe Thread! Part II: Electric Mixaroo

Animal Cookie - that is one of my FAVOURITE leftover snacks. To be even more lazy, just get some frozen garlic bread (the bread that looks like the photo, not sliced vertically), lightly bake it in the oven, put the leftover bolognese in it and toast it.

YUM!
 
^i got really weird looks from my husband's family the first time i went there for dinner because i was piling his mom's spaghetti onto my garlic bread.
 
I've made n3ophy7e's chicken marinade like 3 times now.
I love that I have the ability to make changes to it so easy. Adding less oil for less chicken and adjusting it to my tastes...meaning sweeter. :)
 
My sister used to make fun of me for making spaghetti sandwiches when I was young. But now, I am vindicated! Thanks a_c!
 
Pillthrill said:
I've made n3ophy7e's chicken marinade like 3 times now.
I love that I have the ability to make changes to it so easy. Adding less oil for less chicken and adjusting it to my tastes...meaning sweeter. :)
Click to expand...

Awesome hun!! Glad you like it! :)


Spaghetti sandwiches are pure win by the way. It's so nice to know that everyone else does it too hahaha :D
 
I have not heard of this spaghetti sandwich thing. I must try that now. That looks delicious.
 
I dont usually love asparagus but I dont hate it either. A friend told me this recipe and I LOVE it.

- Preheat over to 400
- Toss trimmed asparagus in a ziploc bag and drizzle in olive oil (enough to coat), zip the bag and shake until you think all of the asparagus is coated.
- Arrange asparagus in a single layer on a cookie sheet lined with foil for easy clean up
- Sprinkle kosher salt and fresh black pepper
- Cook between 8-11 mins and enjoy

Seriously delicious...the higher heat adds a slight crispness
 
Okay so yesterday I wanted something homey and warm......
I made this recipe up and actually measured things out this time :)!!!
It is sort of like Goulash but mixed with Penne and almost like an italitan/hungarian/cajun ziti type thing :)

You will need:
1 tbsp Olive Oil
1/4 tsp Salt
1/2 tsp Pepper
One lb. Ground Bison (or you could do beef/turkey/veal/pork/whatever)
1 1/2 tbsp Hungarian Paprika
1 tsp Garlic
2 Bay leaves
1/2 tsp celery seed
1/2 tsp thyme
1 1/2 tsp caraway seeds
1 cube beef stock

veggies:
One red- one green bell pepper
Carrots and onions
can of tomato paste



First I put about a tablespoon on olive oil in my skillet-
Added one tbsn of minced garlic and one pound of ground Bison-
While that was browning I chopped one red and one green bell pepper, one and a half small onions, and a half a cup (should have done more) of carrots.......
I boiled 2 cups of water and added it to my measuring cup with one beef stock cube.
I mixed up
1 1/2 tbsp Hungarian Paprika
1/4 tsp salt
a little over 1/2 tsp black pepper
1 1/2 tsp caraway seeds
1/2 tsp celery seeds
1/2 tsp thyme and 2 bay leaves-
I drained the bison- put it back into the skillet
I added the veggies to the Bison once the bison was browned and drained
I added the spices to the mix after a couple mins.
Then I added the beef broth I made with the beef stock cube........
I stirred it up and covered it.
Waited about five minutes and then brought water to a boil and cooked about 8 oz. of whole wheat penne pasta.
While cooking the pastsa I added 2 1/2 tbsp tomato paste to the bison and veggie mix.
Once the pasta was done- I drained and put it back into the large pot I cooked it in- added the bison mix to the pasta mixed it up really good-
served it with a spoonful of sour cream that we mixed in well........
The sour cream could be added to the entire thing if you wanted.
It was pretty tasty.

If someone tries it- please let me know what you think.......
 
Baba’s Apple Cake

Ingredients:
5 medium sized apples
3 eggs
1 ¼ cups sugar
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon vanilla
½ cup vegetable oil
½ cup raisins
½ cup ground walnuts

Directions:
1. Peel apples and cut into small squares. Set aside.
2. Add eggs and sugar to mixer bowl and beat well.
3. Add the baking soda and mix again.
4. Add the flour, raisins, vanilla, cinnamon, walnuts and apples.
Mix all together by hand with a wooden spoon.
5. Add the oil and mix it in by hand.
6. Spray oil on the bottom (not sides) of a rectangular cake pan.
Sprinkle the bottom with flour, then turn upside down and tap pan to remove excess flour.
7. Place the batter in the cake pan and push in any apple pieces which may be sticking out on top.
8. Bake at 300° F for 1 hour.
9. Remove from oven and place on a rack.
Let sit about 5 minutes, then turn the cake out onto a rack to cool.
 
Last edited:
This one is what I do with my leftover Christmas Turkey. My 3 and 5 year old's love it.

Turkey Wild Rice Soup

3 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 3 medium onions, chopped
• 2 large carrots, diced
• 1/2 cup uncooked wild or brown rice
• 1/2 cup margarine
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 2 cups half-and-half cream
• 1 1/2 cups cooked, diced turkey meat
Directions:
1. In a large pot over medium heat, combine chicken broth, turkey, carrots water, onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
2. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Heat through and serve.
 
Last edited:
BUTTERY CORN BREAD


INGREDIENTS:
2/3 cup butter or margarine,
softened
1 cup sugar
3 eggs
1 2/3 cups milk 2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt


DIRECTIONS:
1. In a mixing bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
2. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
 
Chicken & sweet corn soup

Ingredients (serves 4)
• 1L (4 cups) chicken consomme
• 2 (about 200g each) single chicken breast fillets
• 1 tbs light soy sauce
• 2 tsp finely grated fresh ginger
• 1 tbs cornflour
• 60ml (1/4 cup) water
• 1 x 420g can creamed corn
• 1 x 300g can corn kernels, rinsed, drained
• 100g shaved ham, thinly sliced
• 2 egg whites
• 1 tsp sesame oil
• 6 green shallots, ends trimmed, thinly sliced diagonally
• Salt & freshly ground black pepper

Method
1. Place the consomme and chicken in a large saucepan and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl. Set aside for 5 minutes to cool slightly. Finely shred.
2. Add the soy sauce and ginger to the consomme mixture. Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir the cornflour mixture into the consomme mixture. Cook, stirring occasionally, for 2 minutes or until consomme thickens slightly. Add the chicken, creamed corn, corn and ham and cook, stirring occasionally, for 2 minutes or until hot.
3. Use a fork to whisk the egg whites in a small bowl. Gradually pour the egg whites into the soup, stirring constantly with a wooden spoon.
4. Cook for 2 minutes or until white ribbons swirl though the soup. Remove from heat.
5. Add the sesame oil and half the green shallot and stir to combine. Taste and season with salt and pepper. Ladle the soup among serving bowls and sprinkle with the remaining green shallot. Serve immediately.
 
J.P.'s Big Daddy Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
 
Good Old Fashioned Pancakes

INGREDIENTS:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

DIRECTIONS:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
 
Yeah, it's flour with a protein content right in-between cake flour (low protein) and bread flour (high protein). It works well enough for most application, including breads and cakes, but for amazing results on either end it's really worth it to use the appropriate flour. All-purpose is super for 90% of day to day applications though, unless you're a baker.

@Backdoor: Way to bump the thread! Those are some great-looking recipes. I might just give your Baba's cake recipe a whirl tomorrow, as I need to bring a sweet to a potluck. I love to cook, but I've little experience with baking (except for odd but easy stuff like Pavlovas), and that recipe looks pretty easy.
 
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