Will you share your famous recipes with us again?

Mine isn’t an entree, but a dip or appetizer.

Teriyaki Chicken Dip
1 8oz package of cream cheese
1 tsp minced garlic
1 can shredded chicken or shred your own, but very finely
1 cup or so chopped green onions
1 cup or so chopped peanuts I don’t eat nuts, so I leave this out
Teriyaki Glaze as much as you want

Mix the minced garlic in with the cream cheese and spread on a platter. Cover evenly with chicken, green onions, and peanuts. Drizzle with teriyaki glaze until you’re satisfied or until it looks pretty, whichever comes first. Serve with Wheat Thins or sesame stick crackers.

Important note: Don’t buy regular teriyaki sauce. It has to be the glaze so that it’s thick and doesn’t just soak into the cream cheese.

This shit is so good you’ll want to eat the whole platter!

I enjoy making Chocolate Chip cookies. My trick is to use both white and brown sugar. Then, i let the dough sit for 36 hrs in the icebox. It allows the gluten in the flour to mix fully with the viscous eggs. Then, after i place the scoops on the cookie sheet, i sprinkle just a smidge of kosher salt on top. it produces a really toffee-like, not super sweet cookie. I’ve gotten lots of compliments.

aside from that, i make risotto using red wine, chicken stock (veg stock for you, PnL), portabellos and leeks.

Green Pasta Salad
Green and White spiral pasta cooked a bit firmer than al dente and then sauteed in chicken broth with a spoon of clam based stirred in, let it cool before mixing with the other ingredients
Bite sized torn bits of Endive greens
Sliced celery and fennel stalks
a spoon of capers
Green pimento stuffed olives
Black olives
drained artichokes hearts
cubed Avocado
coarsely ground black pepper
heirloom (multi colored) pear or cherry tomatoes
mayonaise with super fine minced fresh dill mixed in
Pine nuts

Creamy Chicken Croissant Rollups

First you need cream cheese, croissants, boneless skinless chicken pieces, cream of either chicken or mushroom soup, onions and seasonings you like. Cook the chicken with the seasonings that you like (garlic, salt, pepper etc). Put onion in with chicken when it is cooking to make it soft.. When the chicken and onion are cooked, chop the chicken into small pieces. Then you take the croissant and lay them opposite each other – 2 croissants per 1 roll up. Mix the chicken/onion with softened cream cheese – 1 pkg. Take the mixed chicken/cream cheese and place in the center of the croissants. Then fold up each corner of the croissants and pinch them all together – making sure they sealed. Then bake in oven at 350 degrees until they turn golden brown. Take out of oven and dip in the cream of mushroom or cream of chicken soup. Of course after you have cooked it… I wouldn’t add to much water to the soup otherwise it will be too thin…use milk instead – and use only half of a can of the soup.

They’re so good. (Sorry if it’s long or whatnot. My mom sent it to me. My stepdad made those out of nowhere one night.. No recipe whatsoever, just made them They were awesome.)

How about a fantastic condiment? I use this on veggies (cooked or raw) and on rice/beans.

It is sesame seed based so you have to like those. It does have a bit of salt but you can always lower that (as I do) without drastically affecting the taste. Also the ingredients are quite good for you and are often something we don’t get enough of in our diet.

Ingredients
– 2 cups Sesame Seeds
– 2 cups Nutritional Yeast
– 1/2 cup Ground Flax Seed
– 1/4 cup Salt (can be reduced to your taste)
– 1/4 cup Turmeric
Directions

1. 1. Preheat oven at 375
2. 2. Spread sesame seeds on an ungreased cookie sheet
3. 3. Roast sesame seeds 30 minutes until golden brown. You will smell them when they are close to being done. Do not overcook.
4. 4. Blend sesame seeds a small amount at a time. Be careful not to turn them into a liquid or you’ll have Tahini. Instead of a liquid you are just looking for a powder.
5. 5. Measure sesame seeds after ground and then put into a big mixing bowl.
6. 6. Use same amount of nutritional yeast as ground sesame (that you just measured) and put into same mixing bowl.
7. 7. Add rest of ingredients: 1/2 cup ground flax, 1/4 cup salt, and 1/4 cup tumeric.
8. 8. Mix well, add to a shaker with big holes, and enjoy!
9. 9. Store leftovers in fridge until ready to refill shaker.
10. Special Note: Sesame seed amount needed varies. You want enough to spread a layer on a regular size cookie sheet. Does not need to be precise. Should not be too thick on the cookie sheet. The nutritional yeast should measure the same amount after completing step 4.

p.s. I think i’ve said this before but I love allrecipes :)

One evening my mom (a great cook) said she was going to fix fish tacos. I couldn’t think of anything that sounded worse, but fell in love with them. I have made this recipe several times and just really enjoy the mix of flavors.

1. Put tortillas in foil in a 300 degree oven.

2. Prepare Baja Cream sauce:
1/2 C mayo
1/2 C sour cream
2 T lime juice
1 t lime zest
pinch of salt
mix together and put in fridge

3. Mix the following:
1 red onion, thinly sliced in rings
2 C rice vinegar
3 T lime juice
1 T kosher salt

4. Marinade for Fish
2 C buttermilk
1/2 C chopped cilantro
3 T hot pepper
1 t kosher salt
1 T lime juice

OK, then take marinated fish and dredge in flour with 2 t salt added. Fry fish until done. Add to hot tortilla, add onions from #3 above and top with Baja Cream Sauce.

OMG I have to make this over the weekend . . .

The Only Thing I Eat When I’m Lonely

Take a couple of corn tortillas and throw them in a hot cast-iron pan. Immediately lay
grated jack or cheddar cheese on top (not too much). Turn the heat way down. Cover. Wait till the cheese is melted, then tip up the edge of the tortilla/s with a spatula and see
if the bottom side is getting crispy, with brown spots. If so, remove from the pan, throw in
some more tortillas and cheese, lay some green salsa and a dab of sour cream and some shredded chicken on the melted cheese, fold the tortillas in half, slice each semicircular thing in half, and eat them. Meanwhile, the new ones are almost done!
Continue till not lonely any more. Have a Dos Equis as you go.

Ham/Macaroni Casserole

2 cups macaroni cooked
1 cup diced ham
—————————————-
1 cup milk
1 egg
nutmeg
cornstarch
——————————-
breadcrumbs
shredded cheese
butter slices

In a lighty greased casserole dish put half the macaroni then the ham and on top
the rest of the macaroni.
Combine milk, egg, nutmeg and cornstarch (about 1/2 teaspoon) and pour over the
macaroni.
Cover the top with breadcrumbs, shredded cheese (I use Monterey/Cheddar mix and
some Mozarelle) and the butter slices.
Set on bottom rack in the cold oven and bake at 425 degree until nice and brown
on top, around 20 – 30 minutes

An additional note: I cook my macaroni in water with beef bullion added. Thisgives them a better flavor. I do that also with any of my salads

Here’s a super simple desert. So simple my hubby makes them all the time….

1 C peanut butter
1 C white/light corn syrup
1 C white sugar

Heat on stove till smooth. Mix in 6 cups Rice Krispies. I sometimes do this on the stove (turn off heat). I find it’s easier to mix. When cereal is coated spread into greased 13X9 cake pan. Let cool.

Frosting….

1 C chocolate chips
1 C butterscotch chips

Melt in microwave and frost.

My mom’s recipe calls for 1 C each of the chips. I, however, like the frosting so I use 1 bag of each. I’ve also seen this recipe done with Special K cereal instead of Rice Krispies.

@Raggedy_Ann ; I think I gained 5 pounds just reading that recipe!

@Judi LOL glad you like it.

I make a really light and creamy summer fruit salad!
SOOO EASY!

Cut up strawberries & bananas, add GRAPES stir in LEMON YOGURT, ad lime juice and garnish with lime slices! Delicious healthy SIMPLE!
Good side dish!

Okay, I am officially starving after reading tihs thread!

@eponymoushipster Wow, that sounds amazing! I think I’ll try it with my Toll House cookie recipe, it’s my specialty! ;)

I make a saffron snow roast, if you want to know, just ask me.

Here’s an easy dessert that everyone seems to like. I’ve made this a few times recently using slightly different ingredients and each time it has been delicious. These are great for potlucks and for packing into decorative tins for holiday gifts. The great thing is that they include only heart healthy ingredients.

I call them Heart Healthy Haystacks

Ingredients:
One- 1 pound dark chocolate bar (or several regular sized) from Trader Joe’s. Note: the amount of chocolate and all of the other ingredients varies depending on how many cookies you want to make.
Approx. 1 cup of any type of dried fruit that you like (I prefer dried cranberries, but apricots are also good) chopped if they are larger than cranberries.
Approx. 1 cup of chopped, unsalted, walnuts or macadamias.
Approx. 2 cups of your favorite whole grain cereal (I’ve used Kix, flax flakes, and corn flakes)

I used a double boiler, but you could probably use a large microwave safe bowl to melt the chocolate in a microwave. I had to make the cookies in 2 batches so that the ingredients would fit in my double boiler.

So you melt the chocolate in the double boiler (or microwave) then stir in the cereal, add the dried fruit and nuts and mix thoroughly, making sure to coat all of the ingredients with the chocolate. Then drop Tablespoon sized balls (they look kind of like haystacks) onto waxed paper that you’ve put on your cookie sheets. Refrigerate until the chocolate has set up. You can leave them in the fridge, but they taste better when they’re room temperature.

This recipe makes around 20 to 30 cookies depending on what size you drop your haystacks. Bon Apetite.

Here are two: EASY FREEZY PUMPKIN PIE
½ teaspoon salt
½ cup packed brown sugar
1 cup canned pumpkin puree
½ teaspoon ground cinnamon
1 quart vanilla icecream softend
2 (9 inch) prepared graham cracker crust

Directions: In a large bowl, stir together the brown sugar,, salt pumpkin and cinnamon. Mix the the softend icecream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.

Next recipe will blow you away!!!: CHOCOLATE CHIP COOKIE DOUGH+ CUPCAKE= THE BEST CUPCAKE EVER

11/2 all purpose flour
¼ teaspoon baking soda
¼ teaspoon sea salt
½ cup butter softend
¼ cup white sugar
4 eggs
2 teaspoons vanilla extract
1 cup miniture semi-sweet chocolate chips
1 (18.25 ounce) box yellow cake mix
11/3 cups water
⅓ cup canola oil

Directions: Whisk together the flour, baking soda and sea salt; set aside. Beat the butter white sugar, and brown sugar, with an eletric mixer in a large bowl until smooth, add one egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorparated and beat until smooth. Fold in the semi-sweet chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon sized balls; place into a baking sheet. Freeze until solid for about 2 hours. 2. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each ⅔ full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Here is another one: Ingredients

* ½ cup butter, softened
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1¾ cups all-purpose flour
* 2½ teaspoons baking powder
* ¼ teaspoon salt
* ⅔ cup milk
* 24 flat bottomed ice cream cones

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream butter and sugar together well in mixing bowl. Beat in eggs 1 at a time. Mix in vanilla. Measure flour, baking powder and salt into small bowl. Stir. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour.
3. Fill cones about ¾ full leaving the batter ½ inch from top. Place filled cones on a baking tray. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean. You can use a Lemon Icing, Green Butter Icing or a Peanut Butter Icing or a combination of all.

I’m gonna give you alot! Ingredients

* ½ cup white sugar
* ¼ cup margarine, melted
* ¾ teaspoon ground nutmeg
* ½ cup milk
* 1 teaspoon baking powder
* 1 cup all-purpose flour
*
* ¼ cup margarine, melted
* ½ cup white sugar
* 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.