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Sunday, June 12th, 2016
3:40 am
[orevai]
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Saturday, June 11th, 2016
5:53 am
[patelamogt]
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Friday, August 24th, 2012
1:54 am
[pohtisan39]
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Thursday, August 23rd, 2012
9:33 pm
[chitrimn]
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6:55 pm
[ztopanov7811]
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Friday, July 27th, 2012
10:35 pm
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[lohtenpoff]
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Wednesday, June 27th, 2012
9:35 pm
[cezixazao]
Sunday, April 29th, 2007
10:38 am
[carlamoose]
Hello?
Does anybody visit this community anymore? I was wondering what the 50 dish challenge was?
Sunday, November 20th, 2005
5:28 pm
[mikeyracing]
buffalo chicken dip
2 cans of chicken (10 oz or bigger)
1 cup ranch dressing
2 packs of cream cheese (8 oz)
3/4 cup wing sauce (like Texas Pete)
3/4 cups shredded cheddar cheese
3/4 cups shredded cheddar cheese (yes, two seperate ones)

warm the chicken and wing sauce in a medium skillet over medium heat

add the cream cheese and ranch dressing and cook until cream cheese is melted

stir in 3/4 cup of cheddar cheese and melt

transfer to a small crock pot and put the other 3/4 cups of cheddar cheese on top. heat for at least an hour.

serve with celery sticks or tortilla chips (like the scoops)

if you are bringing it to a party, you can heat in the crock pot at home and give it 15 minutes or so at the other person's house. we got this recipe from my husband's cousin and it has become a demanded item at all parties! we recently did 1.5 times the recipe for a party and put it in our medium size crock pot and the whole thing went with only 11 people at the party. it was eaten all night long!

crossposted a couple times...
Tuesday, August 16th, 2005
11:26 am
[nine_oh_four]
New Community
yummi_recipes is a brand new community for people who love to cook or just love food. It’s full of recipes and soon will be full of pictures of great food, ideas, polls on food, icons/layouts containing food & anything else people who love food want to discuss. If your interested in joining, you don’t need to promote or anything- just click join and post up your favorite recipes, discussions and introduction to you if you wish & more including information on our favorite foodnetwork shows. Please enjoy and if you know anyone who’d like to join, tell them about it!! We are still looking for our fifth and final maintainer—so if your interested let me or one of the other MODs know immediately. Please join today, we accept everyone so there will be a huge variety of food recipes and more.

Sorry in advance to this community if promoting is not allowed.
Wednesday, May 11th, 2005
2:27 pm
[mdyesowitch]
Brisket and rice
I wanted to use a brisket we had, but my husband was distressed because we didn't have any potatoes in the house.
As an alternative, I suggested we make rice. I was thinking rice cooker, but my husband thought I meant the same way I make chicken and rice, and when I thought about it, that did sound like a good idea.
5 pound brisket
1 whole onion (we used vidalia, 'cause that's what we had), halved and sliced
2 cups rice
3 cups water, adjust to taste
Italian dressing, to coat meat because some people aren't organized enough to use a real marinade
Preheat oven to 375.
Pour rice in pan. Add onions. Add water to cover. Massage Italian dressing into meat. Flip, and coat other side.
Cover and bake for appoximately 1.5 hours or until meat is tender and rice has absorbed the water.

Both the rice and meat came out very flavourful and tender. Meat was cutable with a plastic knife. Dressing was nicely absorbed by both meat and rice.

Current Mood: okay
Friday, April 15th, 2005
11:29 am
[mdyesowitch]
Eggplant lasgana
I got a recipe off the internet and decided to try it.
These are substitutions I ended up making.
1 medium eggplant hand cut into as thin slices as I could
didn't measure the oil.
Used a whole onion, plus a bit of leftover onion from pizza earlier in the week.
I used ready-bake lasagana noodles, because that's what my husband brought home, so I didn't preboil those.
I made my own simple sauce with 1 can (plus leftovers from ....yadda yadda pizza), spices (oregano, basil, rosemary, thyme), and pressed garlic cloves. (and by simple, I mean not precooked),
I don't know why they think 8 ounces of Ricotta cheese is enough. I used 15 ounces and wished for more, and I didn't even make three layers.
I didn't measure the Mozzarella.
I didn't have Parmesan cheese, so I used slices (instead of shreds) of Mozzarella

I made 2 layers, not three. The only thing I felt had I had too much of was eggplant, and I ended up making sort of a layer and a half of eggplant. I could have made it a third layer, but I was out of everything else by then.
Then I followed the baking directions. It took about 50 minutes to bake covered. Then we uncovered it, added the sliced Mozzarella and let bake for another 15 minutes until the cheese was bubbly and browning.

We let it stand for 5-10 minutes to set up, and then dug it.
It was fabulous.

Current Mood: accomplished
Wednesday, December 29th, 2004
12:18 pm
[like_a_drug13]
Hi everyone. I joined this a little late in 2004, but I'm totally up for the 2005 challenge! Who's with me?
Monday, October 4th, 2004
8:15 am
[mdyesowitch]
Dish 2: Potato Salad (version 1)
My next entries may revolve around my attempts to get this one right.
The story: I love mustard potato salad, but I hate every one I taste these days. Where's the yummy mustard potato salad of my youth? America's Test Kitchen has wrestled with this very question and they've set out to fix it.
Here's the recipe I'm working from (the notes indicate my deviations)
2 pounds russet potatoes, peeled and cut into 3/4" cubes - (I used 4-5, unpeeled).
salt (didn't use at this step).
2 T distilled white vinegar - (poured some amount that felt kinda like 4-5 T over the potatoes)
1 med celery rib, chopped fine - (omitted)
2 tablespoons minced red onion - (sub: 1 small yellow onion)
3 tablespoons sweet pickle relish (doubled appropriately)
1/2 cup mayonnaise - (didn't measure)
3/4 t powdered mustard (da)
3/4 t celery seed (da)
2 T minced fresh parsley leaves (used dried)
1/4 t ground black pepper (da)
2 large hard-cooked eggs, peeled and cut into 1/4" cubes (optional - omitted)
----
They say to salt while cooking the cut and peeled potatoes and pour on the vinegar hot. I cooked the potatoes uncut and unpeeled, cooled them overnight and then added the vinegar while bringing them to room temperature and preparing the dressing.
You then combine all the other ingredients into a bowl then fold into potatoes. I hand-grated the mustard seed (I use black mustard mostly, I really like the flavor). and combined the other ingredients normally. I started by mixing in small batches of the potatoes, but then I realized the bowl was too small, so then I dump all the remaining cut potatoes into a large bowl, poured the dressing (with other potatoes) on top of it and then stirred to combine.
The way I added the mayonnaise, which I'm used to adding to taste, was to add a small amount with the first addition of the potatoes and to add potatoes until I needed to add more mayonnaise to combine, but then I dumped everything into a big bowl, so I added the mayonnaise then, and it combined decently well.
You let the salad cool at least an hour before cooking to let the flavors combine.
I didn't do that either. I had a bowl pretty quickly. The flavors were sharp and clear, although I could see where letting it sit and combining those flavours would help. (I'll get to that!). The mustard is still too subtle, but I might try with more next time, we'll see. And next time I'm picking up the four missing ingredients (fresh parsley, egg, red onion, and celery) and then we'll see what we've got.
I still don't think I'll measure the ingredients, though. I hate to get my measuring cups dirty.

Current Mood: accomplished
Friday, September 17th, 2004
7:57 am
[shimikai]
Hey everyone
First I would like to start off with a bit on my cooking history. I've been learning from my mom since I was 5 years old and am now 19. I've learned many a dish from her and they are all awesome. This may come as strange, but I am a guy, and my favorite cooking shows are Emeril and Iron Chef. I like to cook, and I have a knack for knowing what tastes good.
I find it polite to start out by offering something useful to the whole, so I will offer you one of my favorite recipes.

Loumpia: Think of it as a Filipino Egg Roll.(Make in large quantities because they go fast)
Wanton Wrappers
Ground beef
Cabbage
Ginger Root
Garlic cloves
bowl of water
deep fat fryer

Mince ginger root,garlic cloves, and cabbage together and place in a bowl. Break up and brown meat in frying pan. Add meat to mixture in bowl and stir contents together. Chill the contents in bowl in refrigerator for 30 min.-1 hr.
Wanton wrapper instructions: place wanton wrapper diagonally, put one spoonful of loumpia in the wrapper as close to the edge nearest to you. Wet finger bowl of water, apply to corner and roll the wrapper like you would an egg roll so the contents won't fall out.
Deep Frying instructions: Set deep fat fryer to 400 degrees. Place loumpia in fryer's basket and set in fryer until golden brown. set on paper towel to absorb excess oil.
Eat plain or with Soy Sauce. Note: food processor recommended for mincing.
Enjoy!

Current Mood: busy
Wednesday, September 15th, 2004
10:16 am
[orrinjcl]
Pie!
The Muscadine pie and piecrust were both delicious! I hope you'll forgive me for putting the picture as one of our icons!

*joy!*

Current Mood: giddy
Tuesday, September 14th, 2004
9:03 pm
[orrinjcl]
4-7
Here we go with recipes number 4-7!

4: Rice and Lentil LoafCollapse )

5: The Grit Yeast GravyCollapse )

6: Basic Pie CrustCollapse )

7: Muscadine PieCollapse )

Current Mood: full
Sunday, September 5th, 2004
3:17 pm
[orrinjcl]
1, 2 & 3: loaves of bread...
Plain white bread, cinnamon bread, and Yule bread. If you've never baked bread before, start with a more descriptive recipe!

1. Dissolve 2 packets yeast in 2/3 cup of warm water.
2. Combine 5 cups flour, 4 tablespoons sugar, 3 tablespoons shortening, 1 tablespoon salt, 2 2/3 cups warm water with the yeast water.
3. Add flour as kneaded (wakka wakka) until the dough is easy to handle. Should be *slightly* sticky and elastic.
4. Put in greased bowl, turn dough around so all sides are greased (to prevent from drying out). Leave in a warm place to double (about 1 hour).
5. Punch dough down. Divide into three parts, roll out into rectangles, cover with a layer of sugar and spices if desired (as described below), roll up starting at the short end, and pinch the ends under.
6. Grease breadpans (I can't remember what size...approx. 18x5, maybe?), and place the loaves in, with the ends folded under on the bottom.
7. Allow to rise for approx. an hour.
8. Bake at 425 degrees for about 30 minutes, or until the tops are deep golden brown and they make a hollow sound when you tap them.

The plain loaf is obviously just plain! The cinnamon loaf has sugar and cinnamon, and the Yule loaf has sugar, cinnamon, ginger and nutmeg.

The only problem I had was that I didn't spice the bread heavily enough. You could barely see any swirl when the bread was sliced, and there was hardly any taste of the spices. Next time I will spice much more heavily. I was afraid I was going to overpower the bread, but I didn't do enough!

Current Mood: creative
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