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Recipe Thread

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« on: April 05, 2009, 04:50:33 pm »

Feel free to share any recipes in this thread!  (I'm going to add this thread to our "Fine Threads" page so it can be found easily.)
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« Reply #1 on: June 12, 2009, 05:37:01 pm »

Salted Nut Bars

1-1/2 cups flour
3/4 cups brown sugar
1/2 cup margarine

Mix the above ingredients together and press into a 9" x 13" pan.  Bake for 10 minutes at 350 degrees.

1/2 cup light corn syrup
2 Tbsp. margarine
1 pkg. butterscotch chips

Melt the above ingredients in a double broiler.  Stir until melted.  Spread over crust.  Pour 1 can of salted mixed nuts on top.  Bake for an additional 10 minutes at 350 degrees.
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« Reply #2 on: June 15, 2009, 01:00:57 pm »

Greek Quinoa and Avocados

1/2 c. uncooked quinoa
1 c. water
2 Roma tomatoes, seeded and finely chopped
1/2 c. shredded fresh spinach
1/3 c. finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 avocados, pitted, peeled, and sliced
1/3 c. crumbled feta cheese

Bring quinoa and water to a boil in a small saucepan.  Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.

In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.

In a small bowl, whisk together lemon juice, oil and salt.  Mix with quinoa.

Place spinach on plates with avocado slices and quinoa.  Sprinkle with feta.

Makes 4 servings.  Per serving:
332 calories
7 g. protein
27 g. carbohydrate
24 g. fat (5 g. saturated)
8 g. fiber
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« Reply #3 on: November 22, 2009, 04:28:47 pm »

From the December 1, 2009 issue of Soap Opera Digest (p. 65):

From The Kitchen Of Stacy Haiduk (Patty/Emily, Y&R)

Spiced Squash And Apple Soup

Where did you get this recipe?  "It's a variation on a recipe I got from an old Williams-Sonoma cookbook.  I worked on it until I came up with my own version that I like.  I've been serving this for years and it's become a tradition.  It's a big hit in my family.  It's so good."

What do you do to make it your own?  "I like to use a lot more spice because I love cinnamon, nutmeg and allspice, so I basically doubled what the recipe called for. I like the smell in the house when I'm cooking it.  I use salted butter because I prefer it to unsalted.  I also love to serve it in a big, carved-out pumpkin so it's visually appealing."

What tips do you have for preparing this soup?  "Make sure you peel the apples!  One year, I forgot to do that and was like, 'Why doesn't it seem to be quite right?' and it was because I hadn't peeled the apples.  I always make my husband peel the squash [laughs]."

4 tablespoons salted butter
2 large onions, diced
2 large green apples, peeled, cored and diced
1-2 teaspoons ground nutmeg
1/2 - 1 teaspoon allspice
1/2 - 1 teaspoon ground cinnamon
10 cups peeled and cubed butternut squash
12 cups chicken stock
salt and pepper to taste
1 large pumpkin (optional)
Thin slices of apple for garnish
pinch of cinnamon (optional)

1. Melt the butter in a large pot over medium heat.
2. Add the diced onions and apples.  Cook those until they're tender, which takes about 10 minutes.
3. Stir in the spices and cook for another minute.
4. Add the squash and chicken stock.  Bring to a boil, then reduce the heat and let simmer for about 20-30 minutes until the squash is tender.
5. Purée the soup in batches, then add salt and pepper to taste.
6. Pour soup into bowls or remove the meat and seeds from a pumpkin and use the shell as a container to serve the soup.
7. Top with the extra apple slices and sprinkle on some extra cinnamon.  Makes about 12 servings.

The above article was typed up and posted at The Colonnade Room, with credit given to its source.
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« Reply #4 on: November 22, 2009, 07:09:53 pm »

I've always thought it would be fun to serve soup or a hot dish in a pumpkin at Halloween, but then it always seems too time-consuming when Halloween actually rolls around.
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« Reply #5 on: September 24, 2011, 08:07:01 pm »

Crockpot Pork Chops with Mushroom Gravy

4 lean pork chops, boneless (about 1/2" thick)
2 med. onions, sliced (although I just sliced enough for my taste... didn't do 2 onions)
1 jar (4-1/2 oz.) sliced mushrooms, drained
1 envelope Lipton onion soup mix
1/4 cup water
1 can (10-3/4 oz.) condensed golden mushroom soup
Spray crockpot with cooking spray.  Place pork chops inside.  Top with onions and mushrooms.  Mix soup mix, water, and soup.  Pour over mushrooms.  Cover and cook on low for 6-8 hours or until pork is tender.  Serve over rice.
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« Reply #6 on: September 25, 2011, 02:49:09 pm »

Loving this thread!

Some easy & healthy salad dressings.I've been on a bit of a raw food kick lately along with the other regular stuff that I eat so it's been fun trying to come up with healthy recipes .These are approximate measurements since I rarely formally measure when cooking. I usually keep a few spoons around for tasting to get it just right Smiley You can also add dried cranberries, toasted pecans or walnuts, and canned mandarin orange slices  to your salads as well.

Super easy: Pineapple lime salad dressing. This is light & fruity and tastes great over organic salad or regular salad greens.
I buy already sliced pineapple and hand squeeze 4  or more slices  into a bowl.
Add 1/3 cup fresh squeezed orange juice
1/2 tsp of fresh  grated or ginger in a container
1 TBS toasted sesame oil
The juice of 1 lime or 2 if 1 doesn't  yield enough juice
1/2 tsp of honey
sprinkle of sea salt
sprinkle of pumpkin spice or ( cinnamon, ginger and other warm spices)
Fresh black pepper
stir or shake it up and you have salad dressing with hardly any oil. You can try it it with canned pineapple of course and pickled ginger or ginger powder, but let me know how it tastes since I haven't had it other than by using fresh products.

Raspberry balsamic vinegar

 1/4 cup fresh or frozen raspberries
 1/4 cup orange juice
 2 to 3 TBS balsamic vinegar
 1 to 2 TBS honey
 1/4 cup of xv olive oil or safflower oil (not vegetable oil)
  a couple of leaves of basil, a sprinkle of lemon pepper,a sprinkle of pumpkin pie spice( cinnamon ginger mixture)
 stir and shake. I play around with the proportions because sometimes you may want the dressings sweeter or more vinegary or with more or less oil
 1/4 cup xv olive oil
  1/4 cup safflower oil
  1/4 cup balsamic vinegar ( red wine vinegar can be substituted)
   2 TBS apple cider vinegar
   2TBS lemon juice ( fresh is better)
Italian herb mix (dry herbs) oregano, basil, thyme, black pepper, powdered onion powder, celery salt
 2 TBS honey ( if you prefer it sweeter you can add more)
shake well. It takes a while for the dressing to fuse together and it will separate again.

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« Reply #7 on: June 03, 2012, 12:43:37 pm »

Here's a recipe I'm trying today:

Ranch Pork Chops

However many pork chops you want
1 pkg. of Ranch mix
1 can Cream of Chicken soup
1 can of water

Mix together in the crockpot.  Cook on low for 6-8 hours.
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« Reply #8 on: June 03, 2012, 08:02:56 pm »

Verdict on the ranch pork chops?  Delicious!!
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« Reply #9 on: June 07, 2012, 10:04:46 am »

Grilled Island Style  Chicken
I use boneless chicken breasts for this recipe.
Marinade mixture for chicken: juice of one lime,
1 tbs Meyers dark rum(optional),
1 tbs honey,
2 TBS brown sugar,
1  to 2 tbs olive or safflower oil,
1/4 cup soy sauce,
1/2 tsp pumpkin spice,
1 tsp lemon pepper spice,
1/4 cup orange juice or a fresh squeezed orange,
 a couple of shakes of Louisiana  hot sauce.
 Mix ingredients well in a bowl. Place chicken in pyrex bowl or  some kind of other large container  and pour marinade over chicken. Marinade can sit as long as an hour. I  cook the chicken on the grill & use charcoal and hickory chips for a smoky flavor. Depending on how  thick the chicken is it could take 8 minutes on each side or even longer.
You can also pan fry it instead on med heat until surface is carmelized and golden
We serve this with oven roasted sweet potatoes, zuchinni, yellow squash and colored red & yellow sweet peppers
Can you say mmmmm good lol?
« Last Edit: June 07, 2012, 10:09:02 am by soappsychic2 » Report Spam   Logged
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« Reply #10 on: June 16, 2012, 03:17:19 pm »

That sounds like a delicacy from a Chef. Have you been practicing or do you get them from recipes?
Yumm! I would even eat the yucky zuchinni and yellow squash.
Sounds delicious!
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« Reply #11 on: January 04, 2014, 01:11:05 pm »

I forgot we even had this thread!  Found it on our "Fine Threads" page.

From the December 30, 2013 issue of Soap Opera Digest (pp. 54-55):

Dishing With Jessica:  In the kitchen with Y&R's Jessica Collins (Avery)

If I get my baking talents from anyone, it's definitely my Aunt Kate.  This is her recipe and these holiday cookies were my favorite as a little girl.  I still remember dangling from my auntie's bell-bottomed pant leg, begging her to make these whenever she came to visit.  As I got older, we made them together, always making sure to save a few for Santa on Christmas Eve.

My aunt has since passed, but when I make her cookies now, I can still feel her over my shoulder, going through the steps and making them with me.  I'm transported back in time to conversations we had, her gigantic laugh and her brilliant smile that could light up any room.  Recipes passed down really do connect us to the people we love, even when they are no longer with us.

Of all the memories I have with my aunt, and there are many of them, it's when I make these cookies that I feel closest to her.  And now I share this recipe, and the abundance of love that comes with it, with you.

Happy holidays!

Aunt Kate's Cream Cheese Cherry Cookies

Servings:  About 4 dozen

2 cups all-purpose flour
1/4 tsp. salt
1 cup unsalted butter, softened (not runny or whipped)
8 oz. cream cheese, softened (not whipped)
About 2 cups powdered sugar
2 jars (12-14 ounces each) of maraschino cherries

In a small bowl, mix together flour and salt.  Set aside.

In a large bowl with electric mixer, cream butter and cream cheese until light and fluffy.

Add flour mixture to butter and cream cheese and blend in just till combined.  Don't overwork the dough.

Form dough into a ball and flatten into a disk about two inches thick.

Wrap in plastic and chill in the refrigerator for at least 1 hour.

Roll out dough to 1/8-inch thickness on a cutting board or flat surface sprinkled with powdered sugar.  (Save some sugar for later.)

Using a ruler for accuracy, cut dough into 2 x 2 squares with a knife.

Place one maraschino cherry in the center of each square and fold two sides so that they meet and cover the cherry.  Be sure to secure dough to prevent opening up during baking.

Bake at 375 degrees on a cookie sheet lined with parchment paper for about 10 minutes or until bottoms are just lightly browned.  Do not over-bake.

Let cookies cool on a wife rack.

When completely cooled, sprinkle cookies with powdered sugar.

Baked cookies can be stored frozen for up to three months sealed in an airtight, freezer-safe container or freezer-safe baggie.

The above article was typed up and posted at The Colonnade Room, with credit given to its source.
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« Reply #12 on: December 14, 2016, 10:52:05 pm »

Here's a link to Sharon Case's recipe for roasted vegetables.
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