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Below are the 18 most recent journal entries recorded inrecipes4us' LiveJournal:

Wednesday, October 26th, 2005
_3:07 pm_[benponder]	a problem I aws blessed and curse with an exttremely fast metabolism. It's a blessing because I can enjoy HUGE quantities of food without having to worry about weight, etc. It's a curse because I'm also Hypoglycemic; I HAVE to eat huge quantities of food, or else I get very spacey, eventually start shaking... I've never had it go much further than that, and I don't want to.At my job, I'm in a truck all day, picking up empty bottles and cans with deposits and bringing them to the redemption center to get sorted and counted. I am at convenience stores all day, and don't really have the time to sit down for a big meal. Much less the money. With my metabolism and hypoglycemia, I can barely afford to feed myself.So, does anyone have any recipes that are very filling and quite portable that I could make and bring to work with me? I'm tired of being broke because my digestive system is (literally) trying to kill me.Thank you :) (1 Comment |Comment on this)
Friday, September 16th, 2005
_1:36 am_[sweet_srrndr72]	holy shiznit! i just made this for my boyfriend's birthday cake. was HARD to make, but...omg, am not even sure it's fit for human consumption it's so bad for you! but it smells like HEAVEN in here, so i'm betting that birthday dessert is gonna ROCK.bourbon chocolate pecan pie(emeril's recipe)1 cup flour, plus 1 1/2 tablespoons 1/4 teaspoon salt 3/4 teaspoon sugar, plus 3/4 cup 1/2 cup vegetable shortening 2 tablespoons ice water 3/4 cup heavy cream 1 cup plus 2 tablespoons semi-sweet chocolate chips 2 1/4 cups pecan pieces 6 eggs, beaten 3/4 cup (packed) light brown sugar 1/4 cup plus 2 tablespoons cane syrup (or molasses) 1 cup, plus 2 tablespoons light corn syrup 3/4 teaspoons vanilla extract 1/8 teaspoon salt 6 tablespoons butter, melted 3 tablespoons (or more) Bourbon whiskey Vanilla Bean Ice Cream, recipe followsCombine 1 cup of the flour, salt and 3/4 teaspoon of the sugar in a mixing bowl. Add the shortening and work it in your hands until the mixture resembles coarse crumbs. Add the water, a little at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Refrigerate for 1 hour, or until ready to fill. In a small saucepan, heat the heavy cream until scalded, and pour over the chocolate chips that are in a small, heat-proof mixing bowl. Stir until the chocolate has melted and a smooth sauce has formed. Set aside and reserve for the pie. Preheat the oven to 375 degrees F. Remove the pie shell from the refrigerator, and spread the pecan pieces evenly on the bottom. Combine the eggs, the remaining 3/4 cup sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and the remaining 1 1/2 tablespoons flour in a mixing bowl. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets and the pastry is nicely browned. When you remove the pie from the oven, drizzle the whiskey over-top the pie. Poke holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel. Cool for 10 minutes, and then pour the ganache over top the pie. Let the ganache set in the refrigerator for 10 minutes, then slice, and serve the pie with vanilla bean ice cream. The pie may also be served warmed briefly in a microwave. Current Mood: hungry (Comment on this)
Sunday, September 4th, 2005
_1:11 am_[katybean]	Really awesome pasta salad Cooked pasta (drained of course)Peeled and diced cucumbersDiced tomatoesSunflower seed curnelsGarlic powderA smidge of black pepperZesty Italian dressingLouis Rich already grilled chickenTopped with parmesan cheeseObviously, you could add peppers and stuff to your liking. :) (Comment on this)
Sunday, August 21st, 2005
_7:12 am_[rowankline]	Steve and I both love soup. I make it about once a week so I am always looking for new ideas in the soup area. (Comment on this)
Saturday, August 20th, 2005
_7:00 pm_[rowankline]	soups a la Olive Garden Olive Garden Zuppa ToscanaNotes:This is one classic you do not want to miss. You may wish to add a half teaspoon of fennel seed to this.Ingredients:1 1/2 C. spicy sausage links -- 12 2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices 3/4 C. onions, diced 6 slices bacon 1 1/2 tsp. minced garlic 2 C. kale leaves, but in half, then sliced 2 T. chicken base 1 qt. water 1/3 C. heavy whipping creamPreparation:Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half length-wise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1-minute. Add chicken base, water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.Olive Garden Pasta E FagioliEase of Cooking: BeginnerNotes:Try this version of their famous soup.Ingredients:3 tsp. Oil2 lb. Ground beef 12 oz. Onion; chopped 14 oz. Carrots; slivered 14 oz. Celery; diced 48 oz. Tomatoes; canned, diced 2 C. cooked Red Kidney beans 2 C cooked White kidney beans 88 oz. Beef stock 3 tsp. Oregano 2 1/2 tsp. Pepper 5 tsp. Parsley; (fresh chopped) 1 1/2 tsp. Tabasco sauce 48 oz. Spaghetti sauce8 oz. dry pasta Shell macaroni; or other pastaPreparation:Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes. Makes 9 qts. of soup! **Just cut the recipe in 1/2 for smaller family needs! (Comment on this)
Thursday, August 18th, 2005
_10:58 pm_[rowankline]	Olive Garden recipes Would anyone like recipes from the Olive Garden? I have soups and the salad dressing!! (1 Comment |Comment on this)
Tuesday, August 16th, 2005
_10:35 pm_[rowankline]	Looking for.... A good brownies recipe. (Comment on this)
_12:14 pm_[katybean]	Texas Rattlesnake Skin snake.Cut into 3" and 4" pieces.Roll in mixture of flour, corn meal, milk and egg.Salt and pepper.Deep fry in hot oil.Serve hot.No, I've never tried this. I likely never will. (4 Comments |Comment on this)
Monday, August 15th, 2005
_6:54 pm_[katybean]	Texas Chili Ingredients:2 lbs. Ground Chuck1 Cup Chopped Onion1 Clove Garlic, Minced1.5 Tsp. Salt1 Tsp. Paprika1 Tsp. Oregano3/8 Cup Chili Powder1 15 oz. Can Tomato Sauce2 Cups Water1 16 oz. Can Ranch Style Pinto Beans (these are optional, of course.)Brown meat with onion, garlic and seasonings. Add remaining ingredients and simmer for at least one hour. Serves 8.I'm sure you can throw in other stuff to your liking...likecilantro and peppers and more chili powder and stuff. (1 Comment |Comment on this)
Friday, August 12th, 2005
_10:15 am_[sweet_srrndr72]	oh, and i forgot to mention i always substitute whole wheat flour for the all purpose white stuff. if you are a whole wheat flour virgin, you might want to do half-and-half w/ the wheat and all purpose, just to adapt to the taste. but now that i am used to it, i can't have it any other way. Current Mood: exanimate (Comment on this)
_12:02 am_[katybean]	Lisa's Salsa My mom got this from her friend Lisa at work. It's YUM!Lisa's SalsaIngredients:Can of diced tomatoescan of rotel tomatoesTSP Garlic Salt3 TBSP Fresh Ciantro ChoppedLightly BlendOptional: Onion, Lime juiceThen, obviously, you can add in whatever else to your taste, like jalepenos or tobasco or whatever. (Comment on this)
Thursday, August 11th, 2005
_10:33 pm_[longletterlover]	Hubby's Favourite Stuffed Green Peppers Hi! I take absolutely no credit for them since I'm a kitchen klutz...but this is one recipe that has been a huge hit with my hubby. Of course, I'm very generous on the cheese Originally From http://www.all-recipes.comKelsey's Favorite Stuffed Green PeppersINGREDIENTS:2 cups water 1 cup uncooked white rice 3 large green bell peppers, halved and seeded 1 1/2 pounds lean ground beef 1 onion, diced garlic powder to taste salt to taste ground black pepper to taste 1 (15 ounce) can tomato sauce 2 cups finely shredded mozzarella cheese ----------------------------------------------DIRECTIONS:1.In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). 2.Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9x13 inch baking dish. 3.In a large saucepan over medium heat, brown the ground beef; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat. 4. Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.5.Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes. Current Mood: hungry (2 Comments |Comment on this)
_10:09 pm_[sweet_srrndr72]	and lastly, these are MY fave: Recipe Notes: The range of sugar allows you to make these sweeter or not, according to your taste. Cooked sweet potato or winter squash can be substituted for the pumpkin. Canola oil can be substituted for some or all of the butter. nonstick cooking spray2 cups unbleached all-purpose flour1/2 teaspoon salt (rounded measure) 1 1/2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1/4 teaspoon allspice 3 to 4 tablespoons granulated sugar1 tablespoon chopped orange zest (yeah, i totally skip this part)1/3 cup (packed) dark brown sugar1 cup mashed pumpkin (i use the kind from a can, organic preferably)1 large egg 1/2 cup milk 1 tablespoon vanilla extract4 tablespoons (1/2 stick) unsalted butter, melted YIELD: 8 to 10 muffinsPREPARATION TIME: 15 minutes, plus 20 to 25 minutes to bake 1. Preheat the oven to 400°F. Lightly spray 8 standard (2 1/2-inch-diameter) muffin cups with nonstick spray. 2. Combine the flour, salt, baking powder, spices, granulated sugar and orange zest in a medium-sized bowl. Crumble in the brown sugar and mix with a fork or your fingers until thoroughly blended. 3. Measure the pumpkin into a second medium-sized bowl. Add the egg, milk, and vanilla, and beat with a fork or a whisk until smooth. 4. Slowly pour this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay. 5. Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about four-fifths full. For larger muffins, fill them up to the top. If you have extra batter, spray one or two additional muffin cups with non-stick spray and fill with the remaining batter. 6. Bake in the middle of the oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving. Current Mood: accomplished (Comment on this)
_10:07 pm_[sweet_srrndr72]	and these made Blue fall in love with me (or something did. i'll blame the muffins. hehe)Other RecipesCranberry-Erewhon Raisin Bran Muffins [print] Developed by Mollie Katzen for Oldways Mediterranean Diet Conference. IngredientsNonstick spray for the pan2 cups unbleached all-purpose flour ½ teaspoon salt (rounded measure)1 tablespoon baking powder1/4 teaspoon baking soda6 to 8 tablespoons granulated sugar*½ cup (packed) light brown sugar2 cups unprocessed wheat bran3 ½ cups Erewhon Raisin Bran cereal (ANY will do, we prefer Post)1 cup dried cranberries (OPTIONAL. raisins are also yum. or nothing at all if you don't like extra chunkies. there are enough raisins in the cereal to do ya.)2 cups buttermilk2 large eggs½ cup (1 stick) unsalted butter*, meltedDirections* The range of sugar allows you to make these sweeter or not, per your taste.* Canola oil can substitute for some or all of the butter.1) Preheat the oven to 375 degrees F. Lightly spray 14 standard-sized (2 ½-inch diameter) muffin cups with nonstick spray.2)Combine the flour, salt, baking powder, baking soda, and granulated sugar in a medium-sized bowl. Crumble in the brown sugar, rubbing it with your fingers to break up any clumps. Stir in the bran, Erewhon Raisin Bran cereal, and cranberries until the mixture is thoroughly blended.3) Measure 2 cups buttermilk into a 4-cup liquid measure. Add the eggs, and beat gently with a fork or a small whisk until smooth.4) Slowly our this mixture, along with the melted butter, into the dry ingredients. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don’t over-mix; a few lumps are okay.5) Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.6) Bake in the center of the oven for 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan, and place them on a rack to cool. Wait at least 30 minutes before serving. Current Mood: aggravated (Comment on this)
_10:01 pm_[sweet_srrndr72]	i'm here to provide antics per rowankline's request.this rocks:BANANA-CHOCOLATE CHIP PROTEIN BREADAdapted from "Mollie Katzen's Sunlight Café"Preparation time: 10 minutes, plus 50 minutes to bakeYield: 10 to 12 servings (1 standard-size loaf)I like to slice this bread and freeze the slices (wrapped together in a sealed plastic bag), which I can then defrost and lightly toast individually, as needed. Freeze individual slices, wrapped airtight in a heavy plastic bag and then defrost as needed. Toasting is optional. 1 cup unbleached all-purpose flour1 cup soy protein powder1 teaspoon salt2 teaspoons baking powder1/2 cup sugar1 cup semisweet chocolate chips2 cups mashed ripe banana2 large eggs1 1/2 teaspoons vanilla extract1/4 teaspoon almond extract3 tablespoons unsalted butter, melted (optional) Preheat the oven to 350°F. (325°F for a glass pan). Lightly spray a standard-size loaf pan with nonstick spray. Place the flour, protein powder, salt, baking powder, and sugar in a medium-sized bowl, and stir until thoroughly combined. Stir in the chocolate chips. In a second bowl combine the mashed banana, eggs, vanilla, and melted butter (if desired), and stir with a whisk or a fork until uniform. Add the banana mixture to the dry ingredients, and stir from the bottom of the bowl until everything is thoroughly blended. The batter will be stiff. Transfer the batter to the prepared pan, patting it into place with a dinner knife, and shaping it so that it is gently mounded in the center. Bake in the center of the oven for 45 minutes (for a "damper," more pudding-like bread) to 1 hour (for a drier result). Cool in the pan for about 10 minutes, then rap the pan sharply to remove the bread, and cool the bread on a rack for at least another 20 minutes before slicing. THE BISCOTTI TREATMENTThis bread is very dense and moist–almost like a sliceable pudding. If you prefer it drier, bake it for the full hour. You can also take is one step further with what I call the Biscotti Treatment: After it cools, cut it into 3/4-inch slices, and bake the slices on an nonstick spray-coated baking tray at 350°F for about 15 minutes. Cool the re-baked slices on a rack. The result is like a slice of soft cookie-cake. It's very nice. Using Soy Protein PowderFluffy, beige, and somewhat sweet, soy protein powder is 80 to 90 per cent pure soy isolate, packing in about 25 grams of soy protein (and sometimes some calcium) per ounce. (Note that this is not the same thing as soy flour, which is made from ground soy beans.) . Unless otherwise specified, you can use soy protein powder in place of up to half the flour in all these muffin recipes. The result is delicious, yet slightly more crumbly and denser in texture. Look for soy protein powder in the bulk bins at natural food stores. Current Mood: cranky (Comment on this)
_8:14 pm_[katybean]	Orange Pop Chicken I posted this in my own journal a few days ago, so I thought I'd share with all of you too. Got it from the Weight Watchers recipe community, but I've tried it and it's super good!Orange Pop Chicken:Serves 4Ingredients:1-1/2 lbs. lean chicken breast1/2 cup lite soy sauce1 can of diet orange sodaDirections:I cut the chicken breast into large chunks, but you can leave them whole if you perfer. Gather all your ingredients and dump into a crockpot. Cook on low for 5-6 hours (till the chicken is cooked through). This goes great over a serving of rice or pasta. Compliment with a side salad you and have a tasty and EASY meal!You can use regular soda and regular soy sauce if you prefer, this is just for a lighter recipe. (Comment on this)
Wednesday, August 10th, 2005
_7:04 am_[rowankline]	The MUCH sought after Saurkraut Soup 4 c. chicken broth1 can cream of mushroom soup16 oz Saurkrat drained and rinsed8 oz FRESH mushrooms sliced2 carrots chopped1 onion chopped3/4 pd polish sausage 2 tbls vinegar (I use cider vinegar for taste)2 tbls dill weed (more if you are like me)Pepper to tasteIn a crock pot stir together ingrediants, cook 5-10 hours in yer crock. Until veg are tender and it smells yummers! We have this bread called peasant bread at the store...it is really good with this soup toasted. Current Mood: content (Comment on this)
Wednesday, August 3rd, 2005
_2:13 pm_[rowankline]	Blueberry Fool - Yummy recipe! 2C. Fresh bluberries rinsed and stems removed1/3 C sugar1 1/4 c heavy whipping cream1 TBS Chambord Liquor4 Tbs ButterIn a medium saucepan melt butter. Once butter us melted add sugar and bluberries.Cook over med heat for 15 mins, stirring occasionally. Take off heat and cool completely. Once completely cool, mash the blueberries with a fork until all are broken/ Take off heat. Add Chambordand stir. Whip heavy cream into soft peaks. Fold blueberry mixture into whipped cream. Chill until ready to serve. Serve in a chilled wine goblet and top with more berries and whipped cream. You can also float a little more chambord over to top. (2 Comments |Comment on this)