Start Over! Recipe Exchange?

[Darth_Taco]

I might start to get in the habit of posting in red since it's my favorite color :P. Oh well :'D. Anyway, I had this in the last forum XP. Well, I'm re-posting it as it use to me, but with spell check this time :'D! Oh, and I found my lactose pills! Go ahead and post dairy :'D! Especially cheese :d... My boyfriend loves bacon too XP.

Not sure if this is the right place to post it...Oh well! I had been thinking since yesterday, that there will be couples who will get to see each other at or around that special day. I know that I likely will. I hope so, we already missed one ;_;. Well, most restaurants are going to be packed that day so that's not an option for us XP. I like cooking for him though, he eats just about anything I give him and loves it. I know that so far, I am going to make him breakfast that day. I have a great recipe that is not only really cheesy, but has chocolate in it. He's in love with chocolate. If chocolate were a woman, he'd leave me. Hell, if it were a man he'd go gay and leave me :'P.

So this is what I'm here for, I need help for the rest of the day XP. In not exactly looking for anything that has to be romantic, but good meals for two. Well, three since he eats for two XP. I have no idea what to make the rest of the day, this includes dessert. That is not a good thing, this man eats! In exchange, I'll give my own recipe along with a converter since I know not everyone uses the American system :'P. I'll post other recipes later on as I find them or accidentally create them :'D.

I need to give some important warnings. I am lactose intolerant, so dairy has to be limited. I am also allergic to olives! Olive oil too of course. I also seem to have a sulfur sensitivity so let's keep onions and garlic on the low side XP. What else...I'm not sure. I have a lot of gastrointestinal problems, meaning I'm the only Mexican alive who can't eat spicy food XP. He doesn't like it either. I think that's all the restrictions. Time for my end of the bargain :'D!

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This is a heart-shaped French toast, with chocolate inside and a berry jam type thing. I think any fruit is acceptable though. I plan to use pineapple instead.

1 Ounce thin bittersweet chocolate bar, such as Lindt
2 Large eggs, beaten lightly
1/2 teaspoon vanilla extract
1 tablespoon of milk
4 1/3-inch thick slices stale egg bread (at least one day old)
1 tablespoon of butter (unsalted)
1/2 cup of fresh raspberries
2 teaspoons sugar, or to taste
Confectioner's sugar for dusting (also known as powdered)
Mint for garnish (optional)
3-inch heart shaped cookie cutter


Break the chocolate bar into two pieces, then put aside. In a bowl, whisk together eggs, vanilla, and milk. Using a 3-inch hearth shaped cookie cutter, cut a heart from each slice of bread. Place one piece of chocolate on top of one piece of bread and gently press another piece on top, pinching the edges. Repeat the procedure with the other two pieces of bread.

Dip the bread into the egg mixture, making sure they're soaked. Heat the butter in a non-stick skillet over moderate heat until it begins to foam. Add the stuffed bread hearts and cook them (or serve them raw, up to you ;D) for 2 or 3 minutes on each side, turning them only once (or until nicely browned on each side).

In a bowl, mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the cooked hearts (or raw, depends on your tolerance for salmonella) onto a plate and top with the berry mixture. Dust with the confectioner's (powdered) sugar. Garnish with mint if you feel like it. I add the extra diabetes inducer and add bacon at the side :P.

Warning: contains milk, eggs, diabetes and deliciousness.

The converter: https://homecooking.about.com/librar...calculator.htm The link still leads to the converter! Do not be afraid!

[Darth_Taco]

Well, I haven't gotten any responses here so I decided to bump it with a homemade marshmallow recipe.

Makes one billion (or feels like it)

3 packages unflavored gelatin
1 cup of ice cold water, divided (room temperature worked well enough)
1 1/2 cups granulated sugar
1 cup of light corn syrup
1/4 teaspoon of kosher salt (sea salt works too)
1 teaspoon of vanilla extract
1/4 cup confectioners' (powdered) sugar
1/4 cup corn starch (I just used 1/2 cup of the powdered sugar)
Nonstick spray. I used vegetable, but any is fine.


Place the gelatin into the bowl of a stand mixer (hand works too, but it's harder @_@) along with 1/2 cup of the water. The whisk attachment is recommended, but not necessary.

In a small saucepan combine the remaining water, granulated sugar, corn syrup and salt. place over medium high hear, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. (Personally, I improvised by sticking a meat thermometer every few minutes until it reached the desired temperature.) Once the mixture reaches 240 F, immediately remove from the heat!

Turn the mixer on it's lowest speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you've added all the syrup, increase the speed to high. Continue to whisk the mixture until thick and lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. Now to chose, mini or regular. Trust me though, there's going to be plenty for both @_@.

Regular size:
Combine the confectioners' sugar and cornstarch in a small bowl (just sugar works too), Lightly spray a 13 by 9 inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the pan. Return the remaining mixture to the bowl for later use.

Pour the mixture into the pan, using a slightly poled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar mixture to lightly cover. Reserve the rest for later use. Allow marshmallows to sit uncovered for at least 4 hours and up to overnight. (I did 5 hours)

Turn the marshmallows out into a cutting board (and this will take a little work since parts of it might stick XP)and cut into 1-inch squares using a pizza wheel dusted with the sugar mixture. Once cut, lightly dust all the sides of each marshmallow with the remaining mixture. Store in an airtight container for up to 3 weeks.

Miniature marshmallows:
Combine the confectioners' sugar and cornstarch (or again, just the sugar) in a small bowl. Line 4 half sheet pans with parchment paper, spray the parchment with nonstick cooking spray and dust with the sugar mixture. (I forgot the parchment paper when I did this XP)

Scoop the mixture into a piping bag fitted with a 1/2 inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1 inch between each strip. Sprinkle the top with enough of he remaining mixture to lightly cover. Let sit for 4 hours or up to overnight. (again, I did 5 hours)

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the sugar mixture. Once cut, lightly dust all the sides of each marshmallows with the remaining sugar mixture and store in an airtight container for up to a week. Lord knows why only a week.

[ioanna]

: )
i think im going to start contributing with recipes relative to my country, that some of you might have heard of, but not necessairly have tried the REAL DEAL before: p

ill start with hummos


you'll need:
2 cups dry chickpeas (to be rinsed and drained before use) soaked in water and 1/2 tsp. bicarbonate of soda overnight
3 cloves of garlic
1/2 cup tahini ( sesame seeds paste )
1/4 cup lemon juice
Salt & pepper

Drain the chick peas and rinse well, then put in a saucepan with plenty of water and cook over high heat till it starts boiling, then lower the heat and simmer covered for about one and a half hours, or until the chick peas are soft to the touch. Drain the cooked chickpeas and put in a food processor with all other ingredients till they become a soft paste (crush the garlic first). Empty in a flat dish and decorate with some parsley leafs and drizzle with good quality olive oil. Serve with lebanese bread, or if you cant find any, warm pitta bread.

do note this is not the proper traditional method, but it works well for all the lasy cooks out there: p

for the more adventurous, after you have cooked the peas, you should remove the skin from them, put them in a big bowl and mash them like you do potatos untill it becomes a homogenous paste. you should then crush the garlic with a bit of salt with a mortar and pestle, and add them to the mixture. Next, add the tahini while stirring it in. at this point you might feel the mix is getting too thick, and will need to alternate and add the lemmon juice then continue with the tahini. add salt and pepper to taste.

i love حمص : )

[Rach321]

Thanks Ioanna! I have a hummus recipe that I really love. It's very similar to this, but the proportations are not quite the same. Next time, I will definitely try this! Though I usually just buy chickpeas already cooked and in a can.

[Rach321]

Here is a repost from the earlier thread:
This is a great idea! I LOVE to cook and my SO also loves to eat it! I don't usually follow recipes. I tend to just throw things together and it turns out well. But here are three recipes I had already typed up for a friend, so I'll post them here:


My Favorite Hummus:

Takes 5 minutes and is delicious! I'm sure you could use any vegetable oil and it would be fine. This is also pretty garlicky, but you could reduce the amount if you prefer. We both love garlic, which is good (bc otherwise we'd never kiss!)

1 cup cooked chickpeas, drained (canned works fine)
2 large garlic cloves, chopped
2 tablespoons tahini (blended sesame seeds)
Juice of 1 lemon
˝ cup extra virgin olive oil
Salt and pepper

In a food processor, puree the chickpeas, garlic, tahini, and lemon juice. Gradually add the olive oil until incorporated. Season the hummus with salt and pepper and scrape into a bowl. Refrigerate until ready to serve.



Rustic Apple Tart:
By far the best apple dessert I’ve ever eaten. Any fruit can be used: for juicy fruits add 1 tablespoon ground nuts to the flour and sugar that are sprinkled over the pastry before the fruit are added.

1 ˝ cups plus 1 tablespoon all-purpose flour
Pinch of salt
1 ˝ sticks (6 ounces) cold unsalted butter, cut into ˝ inch pieces, plus 2 tablespoons melted.
1/3 cup ice water
3 ˝ tablespoons sugar
4 large Golden Delicious apples (I use Granny Smith instead- any tart apple is good)- peeled, cored and cut into Ľ inch thick slices.
2 tablespoons melted and strained apricot preserves (this is to add shine after cooking… I never do this step)

1. In a food processor (I don’t have one large enough and instead mix it by hand- just be careful not to over-work the dough) pulse 1 ˝ cups of the flour and the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds.

Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured surface, roll out the dough into a 16 to 17-inch round.

2. Line a large flat baking sheet with parchment paper (I use foil). Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.

3. In a bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles up to 3 inches from the edge. Fold the dough free-form over the apples. Brush the apples with the melted butter and sprinkle with the remaining 1 ˝ tablespoons sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.

4. Preheat the oven to 400 degrees. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and the crust is deep golden. Brush the apples with the apricot preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.


Spicy Meat Loaf:
This is the first thing I learned how to make (when I was 11 or 12) and had to make it for my family at least once a month until I left home- they loved it so much!

1 egg
2 pounds ground beef
˝ cup bread crumbs or oatmeal (or a combination of the 2)
˝ cup tomato juice
1 onion, peeled and finely chopped (I sometimes prefer to use about 2 tablespoons dried onions instead)
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 teaspoon salt
Ground pepper

1. Preheat oven to 350 degrees. Grease a loaf pan or other small baking pan.

2. In a large mixing bowl beat the egg slightly with a fork, then add all ingredients and combine them well with a large fork or your hands. I usually add a little more liquid than the recipe calls for (with extra tomato sauce, Worcestershire sauce, or other condiment).

3. Pat mixture into the baking pan and smooth the top with your hands. Bake for 45 to 60 minutes or until cooked through. Drain and serve with tomato sauce or ketchup, if desired.

[ioanna]

Thanks Ioanna! I have a hummus recipe that I really love. It's very similar to this, but the proportations are not quite the same. Next time, I will definitely try this! Though I usually just buy chickpeas already cooked and in a can.

chickpeas in a can work the same athough you have to drain them well and wash them because they sometimes are too salty, depending on their brand...

i just read the recipe you posted, and the major difference is that you have very little tahini and make up for it in oil.
hummos, just like many other similar dishes is a variation of a vegetable with tarator (like eggplants, swiss chard stems,parsley... there are many dishes like that... tarator is also the sauce traditionally put over falafel and chawarma) . tarator is like a seasoning sauce thats made of tahini, lemon, garlic, salt and pepper.

your variation makes the tahini a lot less present, which is i guess a good compromise if youre not really used to that taste.
i would suggests using less oil though, and thinning out your hummos with water... 1/2 a cup is a huge amount : p

[Rach321]

Thanks for the explanation Ioanna! I like Tahini, but hummus is the only thing I've ever used it for. I also looked at your recipe again and realized that the only real fat in your recipe comes from the Tahini. I've never seen a recipe (or premade hummus in the store) that did not contain some type of oil. Now I'm even more interested in trying it out!

[ioanna]

youre most welcome : )
i love talking about food
we always drizzle some olive oil on top,just for taste, about 2 table spoons or so...
if you are going to try it out, you need about 2 tins of 445gr each (sorry i dont know how else they are sold : p)
beware though, that makes a big quantity.... i come from a large family and im not really used to small quantities : p

[ioanna]

so here comes recipe #2... traditional cold green beans

you will need :

1kg of fresh green beans trimmed or frozen (large flat beans are better like these)
600g ripe tomatoes diced or 2 tins of crushed tomatoes
3 onions chopped
4 cloves of garlic crushed
4 tbs olive oil
2 tbs lemon juice
Salt & pepper

Heat oil in a saucepan, add onions and fry till soft, add garlic and beans. Keep frying on low heat for 15 minutes, or till the beans started to wilt. Add the tomatoes, lemon juice, salt and pepper. Cover and cook on low heat for 45 minutes. Serve cold and eat with lebanese bread or with rice or bulghur if served warm.

[Elena]

Thanks so much for sharing these recipes! Ioanna, I can't wait to try your hommus and cold green bean recipes, they sound delicious!

[ioanna]

youre welcome Elena : ) i just love cooking! and eating good food too : p

[ioanna]

thought i'd give this a bump
anyone wants to share?

[Kitty]

Thanks for this thread. Food is always good. I thought about posting Shepherd's Pie...but then realized I don't know the recipe, my sis-in-law does. I'll have to get it from her and taco rings. Yummy stuff!

[Darth_Taco]

Holy crap I forgot about this thread lol. Lemme see something else to post on here... What do you people want? Dessert? Appetizer? Main Dish? Holiday oriented dish? Comfort food?

I got something that will earn you the title of "Diabetes Fairy". Chocolate Lasagna :P. I personally can't stand this amount of sugar, but I know a few of you are or know someone who's addicted to chocolate XP. Trust me though, they're not as bad as my boyfriend...

1 (8-ounce) package of no-boil lasagna noodles (Or you can make your own, showoff...)
2 pounds of ricotta cheese
1 cup powdered sugar
1/2 cup of unsweetened cocoa powder
2 large eggs
1 1/2 cups of mini chocolate chips
1 orange, zested
1/2 cup roasted pistachios
4 ounces of white chocolate, coarsely grated

Preheat oven to 360 degrees F (180 Celsius)

Add salt to a large pot of water, enough for it to taste like sea water. Bring to a boil, add the noodles and cook for one minute. Drain them and put the noodles into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.

Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl until well blended. Stir in the chocolate chips and orange zest. Spread1/4 of the cheese mixture onto the bottom of an 8 by 8 inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 45 minute, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let it cool, cut, and serve.

Yes, you read right, you don't cover it to cook. I don't get it either. Anyone willing to experiment with covering or not go ahead and tell us the results :'D. To this day I'm too terrified to cook this ;_;. He'll eat the whole thing and won't leave anything for the rest of us!

[Jackie]

Chocolate lasagna??? Uh... I don't think I'll be making that one any time soon.

I made some really yummy chicken empanadas the other day, and they were so easy! Here's the recipe I followed:

3 c. chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 oz. cream cheese, softened
1/4 c. chopped red bell pepper
1 jalapeno, seeded and chopped
1 tbsp. ground cumin
1 1/2 tsp. salt
1/2 tsp. pepper
1 (15-oz) package refrigerated pie crusts
Water

Preheat oven to 400 F.

Lightly grease a baking sheet. In a large bowl, combine the chicken and the next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.


It's a really basic recipe, so don't be afraid to go wild with it and add more than just chicken, cheese, jalapenos, and red peppers. The chicken mixture also goes really great on tortilla chips! One recommendation though - if you make it with the pie crusts, eat it with salsa/queso! Whenever I ate these, they tasted a little too dry for my liking, so I went and bought some salsa to go with them and they tasted so much better.