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02-07-14, 04:05 PM
n0dvg

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Oatmeal Raisin Cookies

1 3/4 cups quick-cooking oatmeal
1 cups all-purpose flour
2 tablespoons nonfat dry milk
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup light brown sugar, firmly packed
1/4 cup unsalted stick margarine
1 egg white
1/2 cup skim milk
3/4 cup raisins
1 teaspoon vanilla

Arrange the oven racks to divide the oven into thirds; preheat the
oven to 375 degrees F.

Spray 2 nonstick baking sheets with nonstick spray.

In a large bowl, combine the oatmeal, flour, dry milk, baking
powder, cinnamon and salt.

In another large bowl, with an electric mixer at high speed, beat
the sugar, margarine and egg white until light and fluffy. With
the mixer at low speed, alternately add the skim milk and the flour
mixture with the raisins and vanilla; stir until just combined (do
not overmix).

Drop the dough by tablespoons onto the baking sheets, making 24
cookies.

Bake until golden, about 15 minutes. Cool completely on a rack.
Store in an airtight container for 3-4 days.

Makes 24 Cookies.
Willard Fischer
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02-25-14, 03:44 AM
n0dvg

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Fresco by Scotto's Fusilli with Zucchini Calabrian Style

1 cup extra virgin olive oil
1 1/2 cups onions, diced small
Grated zest of 1 lemon
2 to 3 pounds small to medium size zucchini, cleaned, ends removed
and cut into medium dice
4 cloves garlic, sliced paper thin
4 ounces unseasoned bread crumbs (12 tablespoons)
Salt and pepper to taste
3/4 pound uncooked Fusilli pasta
1 ounce grated Parmesan cheese
Red pepper flakes to taste

For the bread crumbs In a small sauté pan , heat bread crumbs over
low heat until lightly golden, about 1 to 2 minutes Add 1/4 cup
olive oil to a saucepan and sauté bread. Season with salt and
pepper and set aside.

For the onions and Garlic: In a small sauté pan, heat 1/4 cup olive
oil over medium heat, and gently cook onions until dark golden
brown; 1 to 2 minutes. Then add garlic for 1 minute, add the
grated lemon zest and set aside.

For the zucchini: In a medium size sauté pan, heat 1/4 cup olive
oil over high heat and cook zucchini until golden on all sides, add
red pepper to taste.

Transfer the sautéed zucchini and onions to a covered dish, season
with salt and pepper and keep warm.

For the pasta: Bring a large pot of salted water to a boil. Add the
Fusilli and cook until al dente, about 6 to 8 minutes.

To assemble: Drain the pasta and add to a large mixing bowl, then
add the zucchini and onions and toss thoroughly. Add the remaining
olive oil, toss in the Parmesan cheese and top with the toasted
bread crumbs and serve immediately.

Serves 2-3
Willard Fischer
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03-07-14, 03:12 PM
n0dvg

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Double Fudge Brownies

1 1/2 cups sugar
1/4 cup water
2/3 cup butter (1 1/3 sticks)
12 oz semisweet chocolate chips
2 teaspoon vanilla extract
4 eggs
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts,chopped

Preheat oven to 325 F.

In small saucepan, combine sugar, water, and butter; bring just to
boil. Remove from heat. Add semisweet chocolate chips and vanilla;
stir until chocolate melts.

Transfer chocolate mixture to large bowl. Beat in eggs, one at a
time.

In small bowl, combine flour, baking soda, and salt.

Gradually add flour mixture to chocolate batter. Blend in chopped
nuts.

Spread into greased 13" x 9" pan. Bake in preheated oven 34 to 45
minutes or until toothpick inserted into center comes out clean.

Remove from oven and cool on wire rack. Cut into squares.
Willard Fischer
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03-16-14, 05:57 AM
n0dvg

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PizzaVino's Caesar Salad with Crunchy Croutons



Crunchy croutons:
5 cups fresh focaccia bread, cubed
1/4 cup olive oil
1/4 teaspoon sea salt, or to taste

Heat the oven to 350 degrees. In a large bowl, toss the cubed
focaccia with the olive oil until evenly coated, then toss
with the salt. Spread the bread on a large, rimmed baking
sheet and toast until golden and crunchy, 15 to 20 minutes.

Caesar salad dressing:
2 cloves garlic
3 anchovies, or to taste
Zest and juice of 1/2 lemon, divided
1 1/2 teaspoons red wine vinegar
Worcestershire sauce
1 egg
1 cup olive oil, more as desired
Salt and freshly ground black pepper

1. Using a mortar and pestle, or in a food processor, grind
the garlic and anchovy into a paste.

2. In a medium bowl, combine the garlic-anchovy paste with
the lemon zest, red wine vinegar, 1 to 2 dashes of Worcestershire
sauce and egg. Whisk to combine, then whisk in the lemon juice.

3. While whisking, slowly drizzle in the olive oil to thicken
and emulsify the dressing. Season and adjust the flavoring as
desired. This makes about 1 cup dressing, more than is needed
for the remainder of the recipe. The dressing will keep,
covered and refrigerated, for 2 to 3 days.

Caesar salad assembly:
12 cups tender romaine leaves (such as baby romaine), washed and
drained
1/3 to ½ cup Caesar salad dressing, more as desired
2 to 4 tablespoons freshly grated Parmigiano-Reggiano
Croutons

In a large bowl, toss the romaine leaves with dressing just
to coat. Plate the salad on a serving platter or on individual
plates. Sprinkle the Parmigiano-Reggiano evenly over the salad,
and top with the croutons. Serve immediately.

Serves 4-6
Willard Fischer
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03-21-14, 09:09 PM
n0dvg

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Sour Cream & Dill Dip

3 tbs fresh dill; chopped, or
1 tbs dried dill; crushed
1 tbs lemon juice
1 cup sour cream
1 tsp salt
1/2 tsp white pepper
2 tbs white onion; grated
1 cup mayonnaise

Mix the dill and lemon juice together to soften the dill.

Blend in all of the other ingredients until almost smooth. Cover and chill.

Makes about 2 1/4 cups of dip.

SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Pita Bread, Apples, Nectarines, Cucumber
Willard Fischer
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03-23-14, 02:23 AM
n0dvg

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Popeye's Famous Coleslaw


3 pounds cabbage, shredded
1/2 green pepper, chopped
1/2 cup carrot, shredded
1 small onion, chopped
1 teaspoon salt

For the Dressing:
2 cups Miracle Whip
1/2 cup sugar
1/4 cup white vinegar
1/4 cup vegetable oil

Instructions

Combine all vegetables and 1 tsp. salt.

Mix together all dressing ingredients until well blended.

Pour over vegetable mixture and refrigerate 2 hours or more to let flavors blend together.
Willard Fischer
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03-25-14, 05:33 PM
n0dvg

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Preheat the oven to 400 degrees F. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Lower the heat to medium; add the cumin, garlic, oregano, chipotles, adobo sauce, tomato paste and a few grinds of pepper and stir until combined. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, tomatoes and chicken broth and cook until the broth is reduced, 8 minutes more. Stir in 1/4 cup of the Parmesan. Remove from the heat and keep warm.

Meanwhile, cook the polenta according to package instructions. Remove from the heat and stir in the Cheddar and chopped jalapenos. Spray a 3-quart casserole dish with cooking spray. Spread the chili in the bottom of the casserole and top with the polenta, spreading evenly to cover the chili completely. Sprinkle the top with the remaining 1/4 cup Parmesan. Cover with foil and bake until bubbling, 25 minutes. Remove the foil and broil until the top is nicely browned, 2 to 5 minutes. Serve hot, with toppings.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spicy-chili-and-cornmeal-casserole.html?oc=linkback
Willard Fischer
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03-29-14, 03:45 AM
n0dvg

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Baby Greens Salad with Oranges and Olives

12 cups mesclun or other mild salad greens
3 Tbs olive oil
2 Tbs blood orange juice or regular orange juice
2 Tbs balsamic vinegar
8 thin slices red onion, separated into rings
2 cups blood orange and/or regular orange sections (8 blood oranges or 6 regular oranges)
2/3 cup mixed country olives or regular kalamata olives
1/8 tsp salt
1/8 tsp pepper

Place greens in a large salad bowl.

For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl.

Pour dressing over greens, gently tossing to mix.

Divide mixture among eight salad plates. Top with onion rings, orange sections*, and olives.

Lightly sprinkle with salt and pepper.

Serves 8
Willard Fischer
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04-04-14, 02:14 AM
n0dvg

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Cinnamon Caramel Swirl Bars

Serves: Makes 24 (1 bar) servings.
Prep time: 25 minutes.
Cook time: 35 minutes.

Ingredients

1 1/2 cups flour
1 package caramels
1/4 cup milk
2 teaspoons baking powder
2 teaspoons Cinnamon Ground
1/4 teaspoon salt
1 1/2 cups brown sugar
1/2 cup butter
2 eggs
1 tablespoon Pure Vanilla Extract
1 cup pecans
Willard Fischer
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04-04-14, 08:52 PM
n0dvg

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Chicken Pot Pie

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can or pkg. drained mixed vegetables
2 cup cooked, diced chicken, cooked
1/2 cup milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9 inch) frozen pie crusts, thawed

Combine first 6 ingredients. Spoon into prepared pie crust. Cover
with top crust; crimp edges to seal. Slit top crust.

Bake at 375 degrees F for 40 minutes. Cool 10 minutes.

Serves 6
Willard Fischer
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04-05-14, 12:36 AM
n0dvg

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Sour Cream & Dill Dip

3 tbs fresh dill; chopped, or
1 tbs dried dill; crushed
1 tbs lemon juice
1 cup sour cream
1 tsp salt
1/2 tsp white pepper
2 tbs white onion; grated
1 cup mayonnaise

Mix the dill and lemon juice together to soften the dill.

Blend in all of the other ingredients until almost smooth. Cover and chill.

Makes about 2 1/4 cups of dip.

SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Pita Bread, Apples, Nectarines
Willard Fischer
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http://paidviewpoint.com/?r=5tbcwv
04-06-14, 02:25 AM
n0dvg

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Copycat Qdoba Queso Dip



.

1 Cup Monterrey jack cheese, shredded
1 Cup American cheese
1 Cup cheddar cheese, shredded
3 roasted poblano peppers, chopped
8 oz. tomatoes, chopped
1 Cup heavy cream
salt

Combine all of ingredients in a crockpot.

Cover and cook on low for 2 hours, stirring occasionally.

Serve with tortilla chips.

Serves 10
Willard Fischer
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04-08-14, 12:36 AM
n0dvg

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Euro Pane's Lemon Squares

Crust

2 cups (8.5 ounces) flour
2/3 cup powdered sugar, sifted
1 cup (2 sticks) chilled butter, cubed

Heat the oven to 350 degrees. In the bowl of a stand mixer using
the paddle attachment, or in a large bowl by hand, mix together the
flour, powdered sugar and butter until they come together to form a
dough.

Press the dough into a greased 9-inch-by-13-inch baking dish. Bake
the crust until golden-brown, about 20 minutes. Remove and cool.
Reduce the oven temperature to 300 degrees to bake the bars.

Filling and final assembly

8 eggs
3 cups sugar
1 1/4 cups lemon juice (from 12 to 13 lemons)
1/2 cup (2.1 ounces) flour
Prepared crust
Powdered sugar for dusting

In a large bowl, whisk together the eggs, sugar, lemon juice and
flour. Pour the filling into the prepared crust.

Place the dish in the center of the oven and bake at 300 degrees
until the custard is set, about 40 minutes. Cool to room
temperature, then dust with a light coating of powdered sugar
before serving.

Serves 24
Willard Fischer
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04-17-14, 06:34 AM
n0dvg

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Texas Roadhouse Buttery Dinner Rolls

3 cups Flour
2 packages (1/4 ounce size) Active Dry Yeast
1 teaspoon Salt
2 tablespoons Sugar
1/4 cup Nonfat Dry Milk
1 1/4 cup Warm Water (105-115 degrees F)
1 large Egg, slightly beaten
8 tablespoons Butter, melted
2 tablespoons Butter-Flavored Vegetable Shortening

Place 2 cup flour in a large mixing bowl. Add yeast, salt, sugar
and dry milk. Set aside.

In a mixing bowl, combine water and egg and stir to blend. Make a
well in the center of the dry ingredients. Pour water mixture into
the well. Mix by hand, beating 150 strokes and frequently scraping
bottom and sides of bowl.

Add 1/2 of the melted butter and beat to incorporate. Add remaining
flour, about 1/3 cup at a time, beating to incorporate each
addition. Cover bowl with plastic wrap. Set dough in a warm, draft
free place such as oven with a pan of the hottest tap water on the
rack below. Allow batter to rise until doubled in bulk, about 1
hour.

Coat cups, bottoms and sides of muffin pan (or two small round
pans) with shortening. Punch down batter (batter will be extremely
soft and sticky). Drop by hand or spoonful into prepared muffin
cups (or in pan, each touching the next). Brush dough with 1/2
remaining melted butter. Let rise uncovered in a warm draft free
place until doubled in bulk, about 30 minutes.

Bake rolls on middle rack in preheated 400 degrees F oven, for
16-18 minutes.

Brush tops of baked rolls with remaining melted butter.
Willard Fischer
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04-19-14, 03:52 AM Thanks!
steven19

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Hey n0dvg, all these look great.
04-21-14, 04:47 AM
n0dvg

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Waffle House Hash Browns

4 cups shredded potatoes, peeled
1 teaspoon salt
water
1 cup ice
vegetable oil, for frying

Place potatoes in a 2-quart bowl and add salt. Pour ice and add water to cover potatoes, and stir to mix salt and ice in the potatoes. Cover and place in the refrigerator for 2 hours.

Then, place shredded potatoes in a colander and rinse with cool tap water; drain completely.

To prepare, heat a large skillet (cast iron preferred) on medium heat; add enough vegetable oil to lightly cover bottom.

When skillet is hot place drained shredded potatoes in skillet. Fry until crisp, about 12-15 minutes without turning.

Once golden, flip carefully and fry 2-3 additional minutes. Do not cover or stir hash browns while frying.

Serves 2-4

Willard Fischer
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04-25-14, 03:38 PM
n0dvg

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Baked Macaroni and Cheese

4 cups elbow macaroni
1/4 cup butter, melted
1/4 cup flour
1 tbs. Worcestershire sauce
1 tsp. Dijon mustard
2 cups milk
2-4 cups shredded cheddar cheese

Preheat oven to 350 degrees F.

Cook macaroni according to package directions and set aside.

In a sauce pan, melt butter then whisk in flour, salt, mustard and
Worcestershire sauce until mixture is smooth. Add milk and heat to
boiling, whisking constantly. Do not let mixture come to a full
boil. When mixture thickens to sauce consistency, stir in all but
1/2 cup cheddar until melted.

Pour cheese over the top of the macaroni. Mix together well, top
with remaining cheese and bake for 20-30 minutes or until cheese is
golden brown on top.

Serves 4-6
Willard Fischer
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05-03-14, 06:49 PM
n0dvg

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moved to page 13
Willard Fischer
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05-04-14, 06:18 AM Thanks!
connectedworld

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mmmmh, I love cooking and I will proof this, it looks really great, thank you.
05-07-14, 01:34 AM
n0dvg

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Huckleberry's Whole-Wheat Apple Butter Cake

Cooked apples:

2 tablespoons butter
1 1/2 pounds apples (about 3 large), peeled and cut into large
chunks (about 4 cups)
1/4 cup sugar
1/4 teaspoon salt

In a large saute pan, melt the butter over medium heat. Stir in the
apples, then the sugar and salt, tossing to coat. Cook, stirring
often, until the apples are just softened, about 6 minutes. Remove
from heat and spread out the apples on a rimmed baking sheet to
stop the cooking process. Set aside to cool.

Cake assembly:

2 lightly packed cups (7 ounces) almond meal
1 cup (4.5 ounces) whole-wheat flour
3/4 cup plus 1 tablespoon (3.5 ounces) all-purpose flour
1/2 cup plus 1 tablespoon (2.5 ounces) cornmeal
2 1/4 teaspoons baking powder
2 1/2 teaspoons salt
1 pound butter
2 1/4 cups (1 pound) sugar, plus 3 tablespoons, divided
8 eggs
2 tablespoons vanilla extract
Cooked apples

Heat the oven to 350 degrees. Grease a 10-by-3-inch round cake pan
and line bottom with parchment paper.

In a large bowl, sift together the almond meal, whole-wheat flour,
all-purpose flour, cornmeal, baking powder and salt. Set aside.

In the bowl of a stand mixer using the paddle attachment, or in a
large bowl using an electric mixer, beat the butter until softened.
With the mixer going, beat in 1 pound sugar until the mixture is
light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time,
until combined, then beat in the vanilla.

Beat in the dry ingredients, a spoonful at a time, just until
incorporated. Be careful not to over-mix.

Fold in the cooked apples by hand. Spoon the mixture into the
prepared cake pan and sprinkle over the remaining 3 tablespoons
sugar.

Bake the cake in the center of the oven until the cake is risen and
a rich golden brown on top, springs back when touched, and a
toothpick inserted in the center comes out clean, about 1 1/2
hours. Check the cake after 1 hour; if it browns too quickly,
loosely tent the top with a piece of foil.

Remove the pan to a rack. Cool for 15 minutes before removing the
cake from the pan.

Serves 16-20
Willard Fischer
http://trks.us/s57904/Inkway
http://paidviewpoint.com/?r=5tbcwv