My Recipe Page
Thanks for checking out my recipes. These aren't actually my recipes necessarily, rather, they're recipes that I've tried and found to be good ones. Since I've been asked often for things that I talk about on my LiveJournal page and in other places, I figured that it'd be nice to have them all in one place. I hope to add to this as I try new things, but my hope is to include things that I have personally tried, and can say from experience truly do taste good. If you'd like to contribute, I can also include another section containing recipes from others. Feel free to check out the links, or just browse. Enjoy, and happy cooking!
Slow
Cooked Meat Loaf and Potatoes
Chocolate
Cherry Cake with Frosting
Uncle
Rod’s Sweet and Sour Sauce
|
8 ounces |
cream cheese (softened) |
|
1 cup |
granulated sugar |
|
1/4 cup |
butter or margarine |
|
1 cup |
mashed bananas |
|
2 |
eggs |
|
2-1/4 cups |
all-purpose flour |
|
1-1/2 teaspoons |
baking powder |
|
1/2 teaspoon |
baking soda |
|
1 cup |
chopped walnuts (optional) |
Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
Combine cream cheese, sugar and butter, mixing until well blended. Blend in bananas
and eggs. Add combined remaining ingredients, mixing just until moistened.
Pour into prepared loaf pan.
Bake for 1 hour and 10 minutes or until a wooden pick inserted in the center
comes out clean. Cool 5 minutes; remove from pan and serve with additional
cream cheese.
|
1 cup |
milk |
|
1/4 cup |
butter or margarine, melted |
|
1 |
egg |
|
1 1/4 cups |
yellow, white or blue cornmeal |
|
1 cup |
Gold Medal® all-purpose flour |
|
1/2 cup |
sugar |
|
3 teaspoons |
baking powder |
|
1/2 teaspoon |
salt |
1. Heat oven to 400ºF. Grease bottom and
side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
2. Beat milk, butter and egg in large bowl.
Stir in remaining ingredients all at once just until flour is moistened (batter
will be lumpy). Pour batter into
pan.
3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Ingredients
|
1 tablespoon |
Butter |
|
1 |
onion, chopped |
|
1 (10.75 ounce) can |
condensed cream of
mushroom soup |
|
1 (10.75 ounce) can |
condensed cream of
chicken soup |
|
1 (14 ounce) can |
coconut milk |
|
1 packet |
dry onion soup mix
(such as Knorr® French Onion Soup Mix) |
|
3 tablespoons |
curry powder, or to
taste |
|
1/2 teaspoon |
salt |
|
1/2 teaspoon |
ground black pepper |
|
2 teaspoons |
ground cayenne pepper,
or to taste |
|
3 |
large skinless,
boneless chicken breast halves |
|
1 cup |
green peas |
|
2 cups |
sliced fresh mushrooms |
Directions
1. Set the
slow cooker to the High setting.
2. Heat the
butter in a skillet over medium heat, and cook and stir the onion until
browned, 5 to 10 minutes. Set the onion aside.
3. In a
large bowl, stir together cream of mushroom soup, cream of chicken soup,
coconut milk, dry soup mix, curry powder, salt, pepper, and cayenne pepper
until the mixture is thoroughly combined. Place the chicken into the bottom of
the slow cooker, and pour the mixture over the chicken. Stir in onion, peas and
mushrooms.
4. Cook on High setting for 1 1/2 hours, then reduce heat to Low and cook an additional 1 ½ to 2 hours.
|
1/2 cup |
chopped onions |
|
1 pound |
Italian sausage |
|
2 15 ounce cans |
Italian style tomato sauce |
|
2 teaspoons |
basil |
|
1/2 teaspoon |
oregano |
|
1/2 teaspoon |
salt |
|
3 cups |
shredded Mozzarella cheese 12 ounce pkg |
|
1 16 ounce container |
ricotta cheese |
|
1 cup |
grated parmesan cheese |
|
12 |
uncooked lasagna noodles 12 ounce pkg |
Cook sausage in skillet with onion until done. Drain well. Add tomato sauce and spices. Stir well.
In large bowl combine cheeses holding back one cup of the Mozzarella.
In 3 to 4 quart Crockpot spoon 1/4 of the sauce into bottom then place 4 of the noodles broken to fit on top of that. Place half the cheese mixture atop noodles. Spoon another forth of the sauce mixture atop this then four noodles broken to fit. Another forth of the sauce atop them and the other half of the cheese goes next. The rest of the noodles and finally the last of the sauce. So the layers will be, sauce, noodles, cheese, sauce, noodles, sauce, cheese, noodles, sauce.
Cover and cook on low 6 to 8 hours until noodles are tender. Spread last cup of Mozzarella cheese on top and let stand until it melts about ten minutes then serve. Should serve six to eight people.
This is a great recipe that I got off of the <a href=" http://www.50plusfriends.com/cookbook/crockpot/index-5b.html"> 50 Plus Cookbook -- Crockery Pot Cooking</a> site.
|
1 |
lb. |
roast -- cheap cut |
|
1 |
bottle |
ketchup |
|
1 |
can |
Coke |
|
1 |
pkg. |
onion soup |
Put on low in Crockpot for 6-8 hours. If you want it thicker, when done add flour and water. Put on buns, potatoes or bread.
Cooking Time: 6
Hours
Serves: 6
|
2 medium |
potatoes, peeled and cut into cubes |
|
2 pounds |
ground beef[2] |
|
1/2 pound |
hot Italian turkey sausage, casings removed |
|
1 large |
onion, finely chopped |
|
1 1/2 cups |
ketchup, divided |
|
3/4 cup |
crushed butter-flavored crackers |
|
2 |
eggs |
|
2 teaspoons |
salt |
|
1/3 cup |
packed light brown sugar |
|
1/2 teaspoon |
prepared yellow mustard |
1.
Place potatoes in bottom of a 3-1/2-quart (or larger) slow cooker.
2. In a large
bowl, combine beef, sausage, onion, 3/4 cup ketchup, cracker crumbs, eggs, and
salt; mix well. Place over potatoes and pat down to form a loaf.
3
.In the same bowl, combine
brown sugar, mustard, and the remaining 3/4 cup ketchup; mix well. Spread over
the top of the loaf, cover, and cook on the low setting for 6 to 10 hours.
Drain off excess liquid, and serve.
|
4 tablespoons |
flour |
|
4 tablespoons |
sugar |
|
2 tablespoons |
cocoa |
|
1 |
egg |
|
3 tablespoons |
milk |
|
3 tablespoons |
oil |
|
3 tablespoons |
chocolate chips
(optional) |
|
A small splash |
vanilla extract
|
|
1 |
large coffee mug (MicroSafe) |
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well...
Add the chocolate chips (if using) and vanilla extract,
and mix again.
Put your mug in the microwave and cook for 3 minutes at
1000 watts... The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT!
(This can serve 2 if you want to feel slightly more
virtuous). And why is this the most dangerous cake
recipe in the world?
|
1 1/2 cups |
sugar |
|
1/2 cup |
softened butter |
|
2 |
large eggs |
|
4 tablespoons |
milk |
|
3 |
ripe crushed bananas |
|
1 teaspoon |
baking soda |
|
1 1/2 cups |
flour |
|
1 teaspoon |
vanilla |
|
1 cup |
nuts (optional) |
Makes: 10 servings
Total time: 35 minutes 5 mins prep
Preheat the oven to 350 degrees.
Combine sugar, butter, eggs, milk, bananas, baking soda and
flour together in a big mixing bowl.
With an electric mixer, mix on low until the batter is clear
of flour residue.
Add vanilla and nuts (optional).
Mix again until the batter is evenly mixed.
Pour the batter into an ungreased 9 x 13 pan.
Bake for 25-30 minutes until golden brown or a toothpick
comes out clean.
|
1 |
chocolate
cake mix |
|
2 |
beaten eggs |
|
1 capful |
Almond
extract, optional. |
|
1 can |
cherry pie
filling |
Beat
eggs and add cherries and cake mix and then mix.
Bake
in 9 by 13 pan at 350 for 30 minutes or so or until cake is done in the
middle. The toothpick method doesn't really work because of the moistness
of the cherries, so just use the tip of your finger and when the cake feels
kind of springy, it is done.
|
1 cup |
white sugar |
|
1/3 cup |
Milk. |
|
5
tablespoons |
butter |
|
1 |
cup chocolate chips |
|
|
Nuts (optional) |
Combine all ingredients except for chocolate chips and nuts in
a small saucepan. Bring to a boil, stirring constantly.
Cook for one minute after it comes to a boil. Add
chocolate chips and nuts. Mix well.
Spread over cooled cake.
This recipe calls for a bunt pan. I've tried it in a regular pan and found that it tends to burn, so don't make my mistake and try to substitute the pan.
|
one box |
devil's food cake mix |
|
one small box |
chocolate instant pudding |
|
one cup |
melted butter |
|
one teaspoon |
vanilla |
|
two cups |
sour cream |
|
5 |
eggs |
|
12 ounces |
chocolate chips |
Mix all ingredients in order given using an electric mixer beating on low for one minute and five minutes on high.
Pour batter into well greased bunt pan.
Bake at 350 degrees for 55 minutes or until toothpick comes out with just a little residue. Note: It may take a little longer than 55 minutes.
Cool for 15 minutes in pan than remove.
Perfectly spiced, Heinz created this delicious cake in
honour of its 100th anniversary
|
2 cups |
500 ml |
all-purpose flour |
|
2 teaspoon |
10 ml |
baking powder |
|
1 1/2 teaspoon |
7 ml |
ground cinnamon |
|
1 teaspoon |
5 ml |
baking soda |
|
1/2 teaspoon |
2 ml |
each ground nutmeg and ginger |
|
1/2 cup |
125 ml |
each ketchup and water |
|
2 Tablespoons |
(30 ml |
red food colouring |
|
3/4 cup |
175 ml |
butter, softened |
|
1 cup |
375 ml |
packed dark brown sugar |
|
2 |
|
eggs |
Frosting:
|
6 oz. |
175 g |
brick-style cream cheese, softened |
|
3/4 cup |
175 ml |
butter, softened |
|
1 teaspoon |
5 ml |
vanilla extract |
|
4 cups |
1 L |
icing sugar |
Preheat oven
to 350 F (180 C). Grease two 9-inch (23-cm) round cake
pans and line bottoms with parchment paper.
Stir flour
with baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir
ketchup, water and colouring in a separate bowl. Set aside.
Beat butter and
blend in sugar in a large bowl until smooth. Beat in eggs. Add flour mixture
and ketchup mixture.
Beat on low,
scraping down bowl as needed, until combined. Increase speed to medium-high and
beat for 1 minute.
Divide
batter evenly between prepared pans. Bake for 30 minutes or until centre
springs back when touched lightly. Cool cakes for 15 minutes before turning
onto a rack to cool completely.
Frosting:
Beat cream cheese, butter and vanilla on medium speed for 2 minutes or until
smooth.
Gradually
beat in sugar on low, scraping bowl as needed. Beat on high until fluffy.
Frost between cake layers and over sides and top of
cake.
Serves 12.
Sarah may not be my aunt, but she makes a fabulous sloppy joe mix. It may sound spicy, but it’s not. It is, however, extremely flavorful, and you won’t want to try any other recipe after this one.
|
2 or 3 lbs. |
hamburger (ground beef) |
|
1/2 cup |
catsup |
|
1/2 tsp. |
salt |
|
1/2 cup |
water |
|
1/2 tsp. |
chili powder |
|
2
tablespoons |
vinegar |
|
1 1/2 tsp. |
worcestershire
sauce |
|
1 tablespoon
|
brown sugar |
|
1 tablespoon
|
hot mustard |
|
1/2 tsp. |
onion powder, (or as much as you like) |
|
- |
-
garlic
powder if desired |
Cook hamburger until it’s just starting to turn brown and doesn’t feel raw. Combine all ingredients and bake in slow oven for about 2 hours. I cook mine in a skillet on top of the stove. Stir occasionally as needed.
In this easy variation of Shepherd's pie, fluffy mashed potatoes crown a base of meat loaf-style ground beef.
|
1-1/2 pounds |
extra lean ground beef |
|
1/2 cup |
plain bread crumbs |
|
1/4 cup |
finely chopped onion |
|
1/4 cup |
ketchup |
|
2 teaspoons |
prepared mustard |
|
1/2 teaspoon |
salt |
|
3 slices |
bacon |
|
1 1/4 cups |
water |
|
3 tablespoons |
margarine or butter |
|
1/4 teaspoon |
garlic salt |
|
3/4 cup |
milk |
|
2 cups |
Hungry Jack® Mashed Potato Flakes |
|
1 cup |
shredded Cheddar cheese |
|
1 |
medium tomato, chopped |
|
2 |
green onions, sliced, if desired |
Heat oven to 375°F. In medium bowl, combine ground beef, bread crumbs, onion, ketchup, mustard and salt; mix well. Press mixture in bottom and up sides of ungreased 9-inch pie pan. Bake for 15 minutes.
Meanwhile, cook bacon until crisp. Drain on paper towel; cool and crumble.
In medium saucepan, combine water, margarine and garlic salt. Bring to a boil. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese.
Remove partially baked beef crust from oven; pour off any drippings. Spoon potato mixture evenly into crust. Return to oven; bake an additional 10 to 15 minutes or until beef is thoroughly cooked and potatoes are heated.
Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon. Return to oven; bake an additional 5 minutes or until cheese is melted. Remove from oven; top with green onions. Let stand 10 minutes. Cut into wedges to serve.
Serving size: 6 servings
With a few minor modifications on my part, (no onion and using chili beans instead of kidney beans), this is one absolutely fantastic dish.
|
1 1/2 pounds |
extra-lean ground beef |
|
1 |
large onion, chopped |
|
2 cloves |
garlic, minced |
|
1 (15 ounce) can |
kidney beans, drained |
|
1 (28 ounce) jar |
Ragu Hearty Pasta Sauce |
|
2 tablespoons |
chili powder |
|
1/2 teaspoon |
Cumin |
|
1/2 teaspoon |
Oregano |
|
1 cup |
shredded Cheddar cheese |
|
2 packages (8 1/2 ounces each) |
corn muffin mix[3] |
Preheat oven to 400 degrees F.
In a large skillet, thoroughly brown beef; drain fat.
Add onion and garlic; saute lightly.
Add beans, sauce and seasonings; simmer 20 minutes. Spoon into a 9-13-inch baking dish. Evenly sprinkle with cheese.
Spoon corn muffin batter, (prepared according to package directions), over casserole.
Bake 20-25 minutes or until cornbread tests done.
Servings: 8
Source: Ragu
|
2 cups |
macaroni (uncooked) |
|
2 cups |
milk |
|
2 slices |
bread, cubed |
|
1/4 cup |
margarine |
|
3/4 pound |
Velveeta Cheese |
|
1 |
egg, beaten |
Cook macaroni as directed; drain and rinse.
Heat milk, margarine, bread and cheese until cheese melts.
Combine with cooked macaroni and stir in beaten egg.
Pour in greased casserole dish and top with grated cheese.
Bake at 350 degrees until bubbly and golden on top; about 30 minutes.
This is absolutely fabulous! A friend of mine had this at a restaurant and with some help was able to recreate the recipe after purchasing a bottle of peanut sauce.
|
2 heaping
tablespoons |
peanut butter (smooth is best) |
|
2 cups |
milk or cream (cream is better) |
|
1/3 cup |
brown sugar |
|
|
Chinese chilli sauce to taste |
|
2-3 pounds
|
Chicken
cut into bite-size pieces |
Put the
peanut butter in a bowl and add the cream. Heat in the
microwave for about 1 minute.
Mix well,
and heat again if needed.
Add the
brown sugar and the Chinese chilli sauce and blend. The consistency should be like melted ice
cream.
Pour over
chicken pieces and cook for 45-60 minutes on 350 Degrees.
Serve over
rice.
Bonne
Appétit!
This ended up being an absolutely fantastic dish. I used a whole pound of hamburger since I wasn't going to ever use half a pound for anything else, I substituted 8 ounces of fresh sliced mushrooms for the zucchini, and completely left out the onions. This is definitely one I'll be making again.
|
8 oz |
ground beef round |
|
1 cup |
chopped onion |
|
1 tablespoon |
chili powder |
|
1 teaspoon |
each ground cumin and garlic salt |
|
1 cup |
raw white rice |
|
15 1/2 oz can |
corn, rinsed |
|
15 oz can |
tomato sauce |
|
2 3/4 cups |
diced zucchini |
Cook beef, onion, chili powder, cumin and garlic salt in a skillet 5 min. until browned.
Stir in rice and 1 1/2 cups water. Bring to a boil, reduce heat, cover and simmer 12 min. until rice is almost tender.
Stir in corn, tomato sauce and zucchini. Cover and simmer 8 min. more or until rice and zucchini are tender. SERVE WITH OVEN TOASTED FLOUR TORTILLAS.
Makes 4 servings.
Enjoy.
I'd like to thank Sherry G for allowing me to use her own creation for Alfredo sauce here. This turned out great, and I'll definitely be using it again. This can be served with many different kinds of pasta. I added seasoned chicken and mushrooms to make the dish more complete too.
|
1 small carton (approximately one cup) |
heavy cream |
|
1 cube |
butter |
|
1 clove or 1 teaspoon refrigerated minced |
garlic |
|
|
salt and pepper to taste |
|
1 container fresh |
grated parmesan cheese[4] |
In a sauce pan, heat together cream and butter till hot and butter is completely melted, but not to boiling.
Add garlic and spices to taste.
Cook on low for about five minutes or so.
Add most of the parmesan cheese, saving enough for sprinkling on after if desired.
Let simmer for about ten minutes, stirring occasionally so cheese doesn't stick. Do not let sauce boil.
This is great gravy to serve over potatoes or sausage, but also has many other uses.
|
2 - 3 Tablespoons |
butter or sausage or bacon drippings |
|
1 cup |
heavy cream (or sour cream) |
|
|
Flour for thickening |
|
1 medium |
onion, sliced and stir fried (optional) |
Brown butter or drippings in a skillet then add the onion and cook till golden.
Add the cream and bring to a boil.
Add flour, a little at a time, constantly stirring until the gravy is thickened to your preference.
Serve over Verenikje, Kielke, farmer sausage or other suitable dish.
|
1 2 pound bag |
hash browns thawed (cubed or shredded) |
|
2 cans |
cream of potato soup |
|
1 8 ounce container |
sour cream |
|
1 8 ounce package |
shredded cheddar cheese |
|
1/4 cup |
Parmesan cheese |
Mix all ingredients accept
Parmesan cheese in a large bowl.
Spread evenly into 9 by 13 inch
pan.
Bake at 300 degrees for 90
minutes.
About ten minutes before it’s
done, sprinkle Parmesan cheese over the top and finish baking.
This is a great all-purpose dipping sauce for chicken, French fries, or whatever else you want to try it on.
|
1/2 cup |
mayonnaise (or miracle whip) |
|
1/3 cup |
liquid honey |
|
1/2 teaspoon |
dried dill weed |
Mix all ingredients together in a bowl and serve chilled.
Recipe can be increased or decreased according to your needs and also adjusted
for taste (sweeter, more dill)
This recipe comes from Peak of the Market, a Canadian food corporation that sends out a recipe each day. The combination of the regular potatoes and the sweet potato in this is amazing, and has restored my enjoyment of sweet potatoes.
|
Metric |
Ingredient |
Imperial |
|
3 |
red
potatoes, unpeeled & cut into chunks |
3 |
|
1 |
large
yam, peeled & cut into chunks |
1 |
|
75 ml |
butter |
1/3
cup |
|
75 ml |
milk |
1/3
cup |
|
- |
salt
& pepper to taste |
- |
In a large pot; cook potatoes
and yams until tender. Drain well.
Mash potatoes with butter and
milk. Add salt and pepper to taste.
Serves 4
This is a recipe that I got from Bruce's roommate, Rod. It's quick and easy, and tastes much better than any of the bottled sauces I can buy.
|
1 10-oz. can |
condensed tomato soup |
|
1 cup |
brown sugar |
|
1/3 cup |
vinegar |
|
1 cup |
water |
|
2 Tablespoons |
soy sauce |
|
1 Tablespoon |
mustard |
|
2 Tablespoons |
flour |
Bring water, tomato soup, vinegar,
soy sauce, mustard, and sugar to a slow boil for 1 minute.
Reduce heat. Sprinkle in flour to
thicken.
(Note: corn starch can be used
instead, but be careful, as it clumps).
More flour may be used for a thicker
sauce.
This is a recipe that I got from a
co-worker. I had this for the first time at an office party, and just had to
get the recipe. I hope you all enjoy it as much as I do.
|
½ cup |
wild rice; boil until tender |
|
½ lb. |
bacon, fried and crumbled |
|
1 can |
cream of potato soup |
|
1 can |
cream of chicken soup |
|
½ cup |
velveeta cheese, cubed |
|
1 pint |
half/half |
Combine and heat through. Double the recipe for a full crock pot.
Enjoy!!!!
[1] You can use yellow, white or blue cornmeal to make this classic cornbread.
[2] We recommend using lean ground beef to
minimize the amount of excess fat.
[3] I used Jiffy cornbread mix. Instructions are 1/3 cups milk and 1 egg per box.
[4] You can get the cheese in the refrigerator section of a grocery store. Don't use the shaker stuff in a can.