RECIPE SWAP:Share or Request

RECIPE SWAP:Share or Request

Here's the place to share your favorite recipes or to request a recipe that you would like to add to your personal recipe box.

Now, it's a well known fact that men are the best chefs so, guys, let's hear from you as well as the ladies!

Enjoy a cup of coffee or tea as you wander through.



I'll start the the ball rolling (or the pot boiling) by starting off with this killer recipe. Tastes like Heath Bars...Yum!



These are what to put in those great looking tins and give out to friends and family during the holidays. Or to give to others just for the love of it! They'll think you are a candy/cookie genius and nobody will guess that the secret ingredient is saltine crackers. So easy, the kids can make them.

1/4 lb. saltines, approximately 35
1 c. real butter, unsalted is best
1 c. light brown sugar, packed
12 oz. bag of semi-sweet chocolate chips
1 1/2 c. chopped walnuts or other type nut

Line bottom of 15 1/4 x 10 1/4 jelly roll pan with parchment paper and then with a single layer of crackers.

In sauce pan, gently boil butter and brown sugar for 5 minutes over moderate heat, stirring frequently so it doesn't burn or catch. Pour hot mixture over crackers. Spread as best you can with a metal spatula. Bake (preheat oven) at 400 F (approx. 205 C) for 5 minutes. Remove from oven.

Quickly sprinkle chocolate chips over top. Spread chips somewhat evenly as they soften. (If necessary, return to oven for a minute to soften the chips-just until they look glossy.)

Sprinkle nuts over top and press into chocolate. Cool to room temperature. I put them in the fridge or freezer just until they are firm and set; about 90 minutes in fridge or about 30 minutes in freezer.

When completely cooled (at least to room temperature) and set, break into pieces with your hands

I've never had any left over to store, but if you do, or are making these in quantity, store in a cool spot. It's not necessary to keep these refrigerated, but they do keep best in tins. Do not store in plastic containers or they could get soft and gummy.

Man, those do look good but are off limits to me as a diabetic. I am however looking for a good cake type of thing that will not shoot my blood sugar to the moon.

Old Timer wrote:Man, those do look good but are off limits to me as a diabetic. I am however looking for a good cake type of thing that will not shoot my blood sugar to the moon.

I have a very close friend who works for Nelson's-Bach of London, a natural remedy company/homeopathic pharmacy.

As luck would have it, he's here now, and he likes Nuva as a sugar replacement. The nice thing is you can follow any recipe, just replace the sugar with half the Nuva. He says it tastes like sugar with no aftertaste... and NO, HE DOES NOT SELL IT.

He's just a health freak and this is what he considers to be the best natural sweetener, even better than sugar. (He does not like stevia because he feels it tastes artificial.) I trust this guy, so that is why I'm telling you about Nuva.

From the site:
What Is Nuva?
Nuva is a great tasting 100% natural replacement for sugar. With zero carbs, calories, or artificial ingredients, Nuva is a sweetener you can feel really good about because it is good for you.

How is Nuva better than sugar?
Nuva will not make you gain weight, raise blood sugar or promote tooth decay the way sugar does. 1 tsp of Nuva = 2 tsp of sugar.

What makes Nuva better than other Natural sweeteners?
Most natural sweeteners like honey, Agave, Xylotol, Erythritol based products have calories, a unique aftertaste and are comparatively expensive. Nuva tastes like sugar and is a good value. Unlike other sugars occurring in nature, Nuva does not raise blood glucose or insulin levels. Nuva is great for diabetics.

Get the whole story here.
http://www.sweetnuva.com/faq.html

Now having said all this, I would need to know what kind of cake "thing" (a cake, a bar, a brownie, chocolate, vanilla?), what type of fat (olive oil, perhaps?) what type of sweetener will you be using, and can you have wheat flour (white and whole wheat both have a high glycemic index, as I'm sure you are aware). Because you have diabetes, please be more specific. Then I'll find something awesome for you!

Wow, well I can eat just about anything as long as I use moderation. As it is I almost never eat sweets. Never much cared for them anyway. I guess I like either a chocolate or french vanilla cake, sinle layer like in a 9 X 13 no icing.

Old Timer wrote:Wow, well I can eat just about anything as long as I use moderation. As it is I almost never eat sweets. Never much cared for them anyway. I guess I like either a chocolate or french vanilla cake, sinle layer like in a 9 X 13 no icing.

OT these are our favorites. We don't like frosting either. Just serve both plain:
From a website:

Yellow Cake and Chocolate Cake from Scratch EASY:

Someone writes:
"Betty Crocker has a yellow cake recipe that is just great and is my favorite because I am diabetic and can change the sugar to a substitute and it still works out but the only way you can get the recipe is to e-mail Betty Crocker and request it I had it but I lost it. The recipe is called Bonnie Butter Cake. It is an old recipe that is why it is no longer on the web page but they really need to bring it back. Good luck and have fun."

We'll I found it OT! And it is the one I love and make.

Bonnie Butter Cake
2/3 cup margarine or butter, softened
1 3/4 cups sugar
2 eggs
1 1/2 teaspoons vanilla
2 3/4 cups all purpose flour*
2 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
Heat oven to 350 degrees. Grease and flour rectangular pan,13x9x2, or 2 round pans, 9x1 1/2 inches. Mix margarine, sugar, eggs and vanilla in large mixer bowl until fluffy. Beat on high speed, scraping bowl occasionally, 5 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Pour into pan(s). NOTE:I put everything in the cake mixer bowl and mix till smooth, about 5 minutes. It comes out great.

Bake until toothpick inserted in center comes out clean, rectangular 45 to 50 minutes, layers 30 to 35 minutes. Cool layers 10 minutes; remove from pan. Cool completely.

* If using self-rising flour, omit baking powder and salt.



OT, this is fabulous. Frosting would be overkill.

Black Magic Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

HP. You are an Angel to go to all of that trouble for me. Thank you very much

Old Timer wrote:HP. You are an Angel to go to all of that trouble for me. Thank you very much

My pleasure OT.

Here is one I found and could not help myself. Had to post it.


How to Make A Wonderful marriage

4 Cups of Love
1 Cup of Friendship
4 Quarts of Faith
2 Cups of Loyality
5 Large spoonfulls of Hope
1 Barrel Full of Laughter
3 Cups of forgiveness
2 Large spoonfulls of Tenderness

Combine all ingredients, the mixture will take care of everythinhg else

Old Timer wrote:Here is one I found and could not help myself. Had to post it.


How to Make A Wonderful marriage

4 Cups of Love
1 Cup of Friendship
4 Quarts of Faith
2 Cups of Loyality
5 Large spoonfulls of Hope
1 Barrel Full of Laughter
3 Cups of forgiveness
2 Large spoonfulls of Tenderness

Combine all ingredients, the mixture will take care of everythinhg else

What about a pinch of arguing just to spice it up a little?!

Well this may be a record I really don't know, but after 28 years of being together we still have not had our first fight or arguement. So I say no for us. that ingredient would have to be optional;.

Thai, Anyone?

This is so easy and your friends and family will go ga-ga over it.
You can substitute small pieces of raw chicken breasts or steak for the shrimp.
Or try tofu or raw squid, sliced into 1/4 inch-thick rings.
Or mix it up-I've done it all!

No Wok? Use a large, deep skillet.

Stir-Fried Thai Noodles: Pad Thai
Recipe Courtesy:Tyler Florence
Level:
Easy
Serves:
4 servings

8 ounces dried wide rice noodles
1/4 cup fish sauce (nam pla)
3 tablespoons tamarind juice
2 tablespoons sugar
3 tablespoons peanut oil
1 1/2 pounds large shrimp, peeled with tails on
4 garlic cloves, finely chopped
2 shallots, sliced
1 fresh red chile, sliced
1 large egg, lightly beaten
1 cup fresh bean sprouts
1/2 cup chopped unsalted roasted peanuts
1 lime, cut into small wedges
1/4 cup fresh cilantro leaves

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more. Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Heat a wok over medium-high heat until it is smoking hot. Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes. Remove the shrimp to a plate and cover to keep warm.

Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula. Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through. Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

Printed from FoodNetwork.com on 09/25/2008

Bumpity bump. Nobody eats here? I want some recipes.

how does pineapple garlic pork chops sound

Old Timer wrote:how does pineapple garlic pork chops sound

Oh, man, awesome! You're an angel!
P.S. OT, I answered your question in the Need Help thread, ok.

PINEAPPLE-GARLIC-PORK-CHOPS

4 Pork Loin chops about 1" thick
1 cup of Unsweetened Pineapple Juice
2/3 Cup of dry sherry wine-- other wines will work also but this is my favorite.
2 Tablespoons of Brown Sugar
1/2 teaspoon of dried rosemary crushed
1 clove of grlic minced

DIRECTIONS

Combione all ingredients except pork chops and mix well. Cover and refrigerate overnight* turning meat occasionally.

Remove pork chops from marinade and place on broiling pan.

Broil for 5 to 6 minutes on each side turning and basting each side with the marinade.

*If you are short on time, marinade may be used as a brush on glaze. Combine all ingredients and brush on chops while broiling or grilling

Thanks, OT.
So simple and nice. I think I might even like this with chicken/chicken wings, too!

Hmmmmm, good idea, gotta try that myself. But tonight chicken vegetable with vermicelli soup

Yes, I got these from the prestigious MIT in Cambridge, MA where my brainiac hubby won a full Scholarship.
I still have ties to the joint!

This, as written by my source:

"I dug some up (scone recipes) from: Hamlyn All Colour Cakes and Baking cookbook. It is
an honest-to-goodness British cookbook.

Fruit scones are my favorite, so I'll write the recipe for
them first. Because this is a British cookbook, the
measurements may look a little different than you're
used to. In these recipes, I assume that caster sugar is
roughly equivalent to the American granulated sugar.

Fruit Scones

8 oz. self-raising flour (225 g)
1/2 tsp. baking powder
2 oz. butter or margarine (50 g)
2 Tbsp. caster sugar (granulated sugar)
3 oz. mixed dried fruit (e.g., raisins)
1/4 pint milk (150 ml)
milk to glaze

Preheat oven to 425 F.

Sift the flour and baking powder into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and fruit and add enough milk to mix to a soft dough.

Turn onto a floured surface, knead lightly and roll out to 3/4-inch
thickness.
Cut into 2-inch rounds and place on a lightly floured baking sheet.
Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack.
Serve with butter and jam
(or clotted cream--sort of like whipped cream (yum yum)).

Tip: Most scones will keep for a day or two if stored in an
airtight container, but are always best reheated in the
oven for a few minutes before serving.

-**-

Next we have Drop Scones. These are * a lot * like pancakes.

Drop Scones

8 oz. plain flour (225 g)
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1 oz. caster sugar (granulated sugar)
1 large egg
8 fl. oz. milk
1 Tbsp. oil

Sift the dry ingredients together into a mixing bowl and
make a well in the center.
Add the egg and half the milk and mix to a smooth batter.
Gradually beat in the remaining milk with the oil.

Heat a heavy frying pan or griddle and grease lightly.
Drop tablespoons of the batter onto the hot surface and
cook until the top is blistered.
Turn with a spatula and cook until the underside is
golden brown.

Serve with butter.

Tip: Keep the scones warm for serving by wrapping in a
clean folded tea towel--this way they will keep moist
and warm until they are all cooked.

-**-

Finally, we have Basic Scones.

Basic Scones

8 oz. plain flour (or 8 oz. plain wholemeal flour, if desired)
1 tsp. cream of tartar
1/2 tsp. baking soda
pinch of salt
2 oz. butter or margarine
1 oz. caster sugar (granulated sugar)
4 fl. oz. milk
milk to glaze

Preheat oven to 425 F.

Sift the flour, cream of tartar, baking soda and salt into a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the sugar and enough milk to mix to a soft dough.

Turn onto a floured surface, knead lightly and roll out to a
3/4-inch thickness.
Cut into 2-inch rounds and place on a floured baking sheet.
Brush with milk to glaze.

Bake for 10 minutes then cool on a wire rack.
Serve with butter or cream, and jam."

Hey HP. Linda wants to know if you like green onion cakes with dipping sauce. or if you want the receipe??????

Old Timer wrote:Hey HP. Linda wants to know if you like green onion cakes with dipping sauce. or if you want the receipe??????

It's so funny you asked, because this is Guy's and the kids, too, favorite. But I don't have a recipe. We love green onion anything! I would love the recipe for the cakes and sauce.
Thank you, Linda. XOV

GREEN ONION CAKES

Dough

3 1/3 cups all-purpose flour
1 1/4 cups warm water
1/4 cup shortening or cooking oil
2 tsps. sesame oil (optional)
1 cup chopped green onions
2 tsps. salt
1/2 tsps. white pepper
1/2 tsps. cumin

Dipping Sauce

1/2 cup chicken broth
2 TBS. soy sauce
2 tsps. chopped green onions
1 tsps. minced garlic
1 tsps. chili or tabasco sauce

Directions
Place flour in a bowl. Add water, stirring with chopsticks or a fork, until dough holds together. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.

Combine dipping sauce ingredients in a bowl; set aside. Warm before serving.

On a lightly floured board, roll dough into a cylinder, then cut into 12 portions. To make each cake, roll a portion of dough to make an 8-inch circle about 1/8th-inch thick; keep remaining dough covered to prevent drying. Brush with oil. Sprinkle sesame oil, green onions, salt, and pepper on top. Roll dough into a cylinder and coil dough into a round patty; tuck end of dough underneath. Roll again to make an 8-inch circle about 1/8-inch thick.

Place a 10-inch frying pan over medium heat. Add 2 TBS. oil, swirling to coat sides. Add a cake and cook until golden brown on each side, 2 to 3 minutes on each side. Remove and drain on paper towels. Add more oil as needed, swirling to coat sides. Repeat with remaining cakes.

Cut cakes into wedges and serve hot with dipping sauce on the side.

If you have any questions please ask. This may seem like a lot of work, but we have a lot of fun making them.

Hello OT's better half. Welcome!

That sound fabulous, Linda. Thank you so much; I look forward to trying it. Now I know why you are the "Better Half", even though the old man's not too shabby, himself!!!
Valerie

Thanks for the warm welcome!! Hope you'll enjoy the reciepe!!!!

HotParadox wrote:That sound fabulous, Linda. Thank you so much; I look forward to trying it. Now I know why you are the "Better Half", even though the old man's not too shabby, himself!!!
Valerie

I will take that as a compliment my dear.

OT's Better Half wrote:Thanks for the warm welcome!! Hope you'll enjoy the reciepe!!!!

I'm so glad you're here, OTBH! If you'd like, you can go to the "Welcome Newbies..." thread in the Chat forum and say "Hi". That way more people will know you've joined and you'll get a proper welcome!

Hey how about authentic spanish rice. Spicy is OK but not HOT Ideas anyone.

Old Timer wrote:Hey how about authentic spanish rice. Spicy is OK but not HOT Ideas anyone.

What makes this authentic is the Rotel Tomatoes. Use mild if you don't want it too spicy. If you can't find Rotel Tomatoes, substitute with same amount of stewed tomatoes.
Don't leave out the bacon fat and butter, it adds a lot of flavor to the dish. I hope you guys like this, OT. It's the real deal.

AUTHENTIC SPANISH RICE

SERVES 4

* 4 strips bacon
* 1 cup long grain white rice
* 1 (10 ounce) can Rotel Tomatoes, mild or hot (use mild, OT)
* 1 onion, chopped fine
* 1 small green pepper, chopped fine
* 2 cloves garlic, crushed
* 1/2 teaspoon cumin (optional, but I use it, OT)
* pinch of cinnamon or allspice (optional, but I use either/or)
* 1/2 teaspoon chili power, 1/4 teaspoon cayenne (both optional and only if you want it a bit more spicy)
* 1 cup chicken broth
* 2 cans green chilies
* 1 tablespoon butter

1. Fry bacon in skillet until browned.
2. Remove from skillet, crumble, and set aside.
3. Do not remove bacon grease from skillet!
4. Melt butter in the same skillet and add onion, pepper, garlic and any or all of the optional ingredients.
5. Saute until onions are translucent.
6. Add the Rotel, green chiles and chicken broth and simmer approximately 5-10 minutes.
7. Add the rice, cover and simmer approximately 20 to 30 minutes.
8. Crumble bacon on top and serve.

NOTE:
Sometimes during the last 20 minutes, I toss in some small chunks of raw chicken, or tender beef or pork; or browned ground beef or sausage, casings removed.

Or toss in some fresh or frozen shrimp the last 10 minutes (shells on is fine-more flavor) and you've got yourself a simple Paella.

By the way, you can omit the bacon if you want to; just add a little more butter or, better yet, olive oil.

Can't wait to try this. Sounds great. Thanks sweetie.

Old Timer wrote:Can't wait to try this. Sounds great. Thanks sweetie.

Good luck with it, OT!

Just in case you missed my edit to the recipe, I'll post it here:

Sometimes during the last 20 minutes, I toss in some small chunks of raw chicken, or tender beef or pork; or browned ground beef or sausage, casings removed.

Or toss in some fresh or frozen shrimp the last 10 minutes (shells on is fine-more flavor) and you've got yourself a simple Paella.

By the way, you can omit the bacon if you want to; just add a little more butter or, better yet, olive oil.

Hot

This just keeps getting better and better. Want a killer mexican corn bread idea. The Mexicans here that work with Linda keep wanting me to tell them how I make it. I tell them it is a family secret. hehehehe

Old Timer wrote:This just keeps getting better and better. Want a killer mexican corn bread idea. The Mexicans here that work with Linda keep wanting me to tell them how I make it. I tell them it is a family secret. hehehehe

Yes I do! Love cornbread or Johnny Cake as we call it up here! I put a small can of creamed corn in mine and a touch of honey. That's my secret..now 'fess up!

YOUR WISH IS MY COMMAND OH GREAT AND WISE MOD.


MEXICAN CORN BREAD

2 packages of Jiffy Corn Muffin/Bread Mix
1 Medium Onion Chopped (small pieces works good)
2 Cups (8ozs.) Shredded Cheddar Cheese ( I like the sharp for the added flavor )
1 Can of Cream Style Corn
1 1/2 Cups (12ozs.) Sour Cream
4 Eggs Beaten
1 can (4ozs.) chopped Green Chiles--Mild or Hot--Your Choice
1/3rds cup of Vegetable Oil ( I used Olive Oil )
1 Tablespoon of finley chopped Jalapeno peppers ( optional & mild or hot )
DIRECTIONS

Pre heat oven to 350 degrees.
Using cold margerine and a small brush, coat a 9 X 13 X 2 Pan ( glass works best ) set aside.

In large bowl combine cornbread mix and onion, add remaining ingredients and mix well with a whip (do not use an electric mixer--hand mix only ), Pour into baking dish and bake until golden brown and edges pull away from the side of pan about 50 to 55 minutes.

Serve warm and refrigerate left overs

Haha, thanks, OT!

This sounds just delish and really different from anything I've ever made. Is it like that of a spoon bread consistency?

Nope. it is just like cornbread. I have found that I like mixing the ingredients of any cornbread receipe thourghly and not until just moistened. and using cold margirine to coat the pan with no flour works real good. I even use it in my bundt pans and almost all of my baking because it gives it a nice taste and a good crust with almost a non sticking product.

Old Timer wrote:Nope. it is just like cornbread. I have found that I like mixing the ingredients of any cornbread receipe thourghly and not until just moistened. and using cold margirine to coat the pan with no flour works real good. I even use it in my bundt pans and almost all of my baking because it gives it a nice taste and a good crust with almost a non sticking product.

I will try both those tips, OT. Thanks for them.

One thing: I don't use margarine because of the enormous amount of hydrogenated fat. Can I use good old-fashioned natural butter, or does it have to be margarine for that good crust?

Well butter buttercup and if you make it right it had butter be good.

Old Timer wrote:Well butter buttercup and if you make it right it had butter be good.

You can never have too much butter!!!

Everybody loves this. Serves a crowd, but it's easy to cut recipe in half!

Not Your Average Mac and Cheese

*1 pound ziti, cooked to al dente stage and drained
*1 pound bacon, cooked and crumbled into big pieces
*1 large can (28 to 32 ounces) Hunt's Whole Tomatoes, undrained and broken up with your fingers
*1 stick (10 ounces) Cracker Barrel Extra Sharp Cheddar Cheese, shredded (Any cheddar OK; reduced fat OK)
*garlic powder, salt and pepper: all to taste
*Nice Optionals: onion powder, dried Italian Mixed Herbs or basil, red pepper: any or all to taste

Mix everything together and place in oiled large baking dish.
Bake approximately one hour in preheated 350 degree oven.