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- This topic has 14 replies, 8 voices, and was last updated 9 years ago by obisgirl.
October 9, 2013 at 6:25 pm #214903
We were talking about recipes in the chat room and thought a recipe thread would be good. I’ll start off by posting my recipe for Sweet Potato Balls.
Sweet Potato Balls
3 pounds Sweet potatoes cooked or 2-17 ounce cans drained
2 tablespoons Butter
½ teaspoon Salt
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg
½ cup Ginger snap crumbs
Mash sweet potatoes while they are hot, then add sugar, butter, salt and spices. Add egg and continue to whip until thoroughly combined. Chill until firm. Form into golf ball sized balls and place 2-3 marshmallows in center of each ball. Roll in ginger snap crumbs. Place on non-stick or lightly greased baking sheet. Bake at 400 degrees for 10 to 15 minutes.
Yield: 6 servings
I don’t think my original recipe had the egg, but the egg will probably help it stay together better as it’s baking. You can also roll in graham crackers, cornflakes or coconut instead of ginger snaps if you don’t care for them or just want a different flavor.[adrotate group="5"]
Keeper of Rumplestiltskin's and Neal's spears and war paint and crystal ball.December 5, 2013 at 10:21 pm #228335arnabanarnaParticipant
ROASTED RED PEPPER & OLIVE TAPENADE
Very easy and very good. Just don’t over process or the results will be mushy.
Calamata or California olives (pitted) to taste- I do not recommend black olives as a substitute!!
Green olives (pitted) to taste
1 jar roasted red peppers
1 package goat cheese
1 loaf of french or italian bread
Dice olives and red peppers and toss together in oil. You can use a food processor but be careful not to overprocesss or the results will be watery and mushy. Serve with toasted baguette, and side of goat cheese as a very colorful and tasty build-it- yourself appetizer. Great colors for Christmas!
Keeper of Regina's blackened sole special.May 14, 2014 at 11:21 pm #269810
Bumping recipe thread for everyone. Was discussing it in chat. Post your drinks, food, snacks, anything….
Keeper of Rumplestiltskin's and Neal's spears and war paint and crystal ball.May 15, 2014 at 7:44 am #269845TheWatcherParticipant
As I’m not a cooker (if that’s a word?) I don’t have any recipes….. But I can tell at least one delicious thing I know:
tis is similar to honey mustard. Except without the satanic ingredient of mustard. Basically if you go to a fast food restaurant that gives both ketchup and honey packets, get both, squeeze me together and voila. A delicious condiment for fries, chicken, etc. 😛
"I could have the giant duck as my steed!" --Daniel Radcliffe
Keeper Of Tamara's Taser , Jafar's Staff, Kitsis’s Glasses , Ariel’s Tail, Dopey's Hat , Peter Pan’s Shadow, Outfit, & Pied Cloak,Red Queen's Castle, White Rabbit's Power To World Hop, Zelena's BroomStick, & ALL MAGICMay 15, 2014 at 9:55 am #269863obisgirlParticipant
Omg, I have a keep recipes account with so many saved recipes. What kind of food do you all like? I have tags for Filipino, Spanish, lots of seafood (particularly crab), some Jewish, Italian.May 15, 2014 at 10:47 am #269871CrownedWithLaurelsParticipant
This is one of my most favorite dishes to serve (well, to anyone who likes spinach and artichoke!).
I haven’t made it in ages, but I think I just might need to pull this one out again soon…
Spinach and Artichoke Lasagna from Taste of Home Magazine:
TOTAL TIME: Prep: 25 min. Bake: 55 min. + standing MAKES: 12 servings
1 tablespoon olive oil
1 small onion, chopped
1/2 cup sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) vegetable or chicken broth
1 can (14 ounces) water-packed artichoke hearts, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried rosemary, crushed
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 jar (16 ounces) roasted garlic Parmesan or roasted garlic Alfredo sauce
12 no-cook lasagna noodles
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
1 cup crumbled tomato and basil feta cheese or feta cheese
1/8 teaspoon garlic powder
1/8 teaspoon each dried oregano, parsley flakes and basil
I’ve never used the nutmeg, and even omitted the rosemary sometimes. It doesn’t make that much of a difference. The feta on the top of this really makes it though. It gets all golden and yummy. I just use plain feta.
Keeper Nealfire's/Bae's scarf, Henry and Neal's bribery ice cream sundae, Baelfire's sword, the coconut map, and more.May 15, 2014 at 10:53 am #269872CrownedWithLaurelsParticipant
On the healthier side, my mom used to make this all the time. It’s from Taste of Home as well. It’s a pineapple salsa for grilled tilapia, but I am sure it will go with just about any grilled fish. I’ve used it on mahi before. It’s SO simple but it’s so scrumptious!
2 cups cubed fresh pineapple (or canned rings/canned crushed)
2 green onions, chopped
1/4 cup finely chopped green pepper
1/4 cup minced fresh cilantro
4 teaspoons plus 2 tablespoons lime juice, divided
1/8 teaspoon plus 1/4 teaspoon salt, divided
Dash cayenne pepper
will top 8 tilapia fillets (4 ounces each)
And you basically just mix all the salsa ingredients together and chill before serving.
I never use the cayenne… and I always add a little bit of pineapple juice to the finished salsa.
Keeper Nealfire's/Bae's scarf, Henry and Neal's bribery ice cream sundae, Baelfire's sword, the coconut map, and more.May 15, 2014 at 12:38 pm #269887Bo-PeepsParticipant
Ingredients1 (8 oz.) package softened cream cheese (I used reduced fat)
1/4 cup mayo
1/2 cup grated parmesan or romano cheese
2 cloves garlic, peeled and minced
1 (14 oz.) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
2 tubes of crescent roll dough
shredded mozzarella (optional, though in my opinion completely necessary)
Preheat your oven to 375 degrees F. Lightly spray mini muffin tins with baking spray.
Combine the first six ingredients in a large bowl, stirring well, set aside.
Roll your crescent roll dough out onto a work surface. Working with half of the dough at time (4 triangles), pinch all of the creases together so that you’re left with one big pie. Using a pizza slicer or a knife, cut the dough into 12 roughly even squares of dough.
Press each of the dough squares into a mini muffin tin and fill each cup with the spinach artichoke mixture. Heavily sprinkle each one with shredded mozzarella. Because cheese makes everything better. Then pop those babies in the oven for 12 minutes and wipe the drool from your mouth as you wait.
***Always in search of a good flock***May 15, 2014 at 12:43 pm #269888Bo-PeepsParticipant
KILLER Spinach Dip
- 1 (1 ounce) package ranch dressing mix
- 1 (8 ounce) package cream cheese, at room temp
- 1 (8 ounce) container sour cream
- 1 cup shredded cheddar cheese, split into 2 1/2 cup portions (I prefer to grate it myself)
- 1 (8 ounce) package frozen chopped spinach
Defrost the spinach.
Place it in a colander and press it until as much moisture as possible is removed.
Mix all ingredients (1/2 of the cheddar), and blend well.
Put it in a shallow baking dish (stoneware works best) in the oven for 20 minutes at 350°F.
Remove from oven.
While still hot top it with remaining cheese, heat in oven again for 5 minutes.
Remove and cool below lava stage and serve.
Goes well with tortilla chips.
***Always in search of a good flock***May 16, 2014 at 6:43 pm #270205
I made Chocolate Dump Cake tonight. If you love chocolate you must make this.
Chocolate Dump Cake
- 1 chocolate boxed cake mix
- 1 small package chocolate pudding
- 1 ½ cups milk
- 1 ½ cups chocolate chips
Preheat over to 350 degrees.
Prepare the pudding with the milk according to package directions. Add the cake mix (just the dry mix–don’t add anything else) and stir well to combine. Batter will be thick.
Smooth batter into a greased 9×13-inch pan. Scatter chocolate chips on top.
Bake for 30 minutes, or until edges pull away from sides.
I used 2 cups of milk like the box of pudding said and it was the cook-and-serve, not the instant. I also used about half the chocolate chips called for. Turned out very chocolaty and fantastic. Great served with vanilla ice cream.
Keeper of Rumplestiltskin's and Neal's spears and war paint and crystal ball.
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