Can you share your favourite recipes with me?

Buttermilk Pound Cake (it’s very dense and the outside is sweet, almost crunchy).

Preheat oven 325 degrees. Grease and flour 1 large bundt pan.

2 sticks butter (margarine works also)
3 cups sugar
3 cups flour
¼ teaspoon baking soda
½ teaspoon salt (I don’t add this, because I use salted margarine)
1 cup buttermilk
2 teaspoons vanilla
4 eggs

Cream butter and sugar together. Add eggs one at a time. Add flour alternatively with buttermilk. Add baking soda and vanilla. Beat all together until well blended. (I use an electric hand mixer, although you can beat by hand, but my hand would hurt, it is a very heavy batter).

Bake about 1 to 1¼ hours. Let cool in pan 10 minutes.

Oatmeal bread

I am not fond of fish but I know it is good for me, so I found this recipe and it is so good we are eating fish at least once a week!

1 Bigass bowl
1 large spoon
1 box of Capn’ Crunch
Milk
Shovel in as needed! :))

Anything in the “Anarchist Cookbook”

Reindeer Poop…... melting chocolate large marshmallows crushed graham crackers…................ dip marshmallows in melted chocolate, roll in graham crackers let dry….eat

Eggs A la King- breakfast
two baking soda biscuits cut open face for each person
1 doz. eggs boiled, the whites diced and the yolks grated and kept aside
melt a ¼ stick of butter in a saucepan and add enough flour to make a thick paste
stir in whole milk or evaporated milk, the diced egg whites and a few tablespoons of grated egg yolk to make a thick gravy
stir in a sprinkle of black pepper, pinch of salt, teaspoon of fresh squeezed lemon juice and a sprinkle of paprika, tiny pinch of nutmeg
ladle the egg gravy over the biscuits and sprinkle grated egg yolk over the whole

lunch sandwich
Sourdough bread slices
smashed avocado on both slices of bread
thinly sliced swiss cheese or slices of firm brie cheese
thinly sliced ripe tomato
chunks of real chilled crab meat or sliced shrimp
freshly ground black pepper

Cheese enchiladas- dinner
Corn tortillas dipped in hot oil enough to lightly toast them (changes flavor)
shredded longhorn cheddar and Monterrey jack cheeses
diced white onion
gravy of melted crisco with enough flour sprinkled in to make a thick paste
ground New Mexico red chili powder sprinkled and mixed into the paste
enough chicken broth stirred in to make a medium thick gravy
dip each corn tortilla in the sauce and then fill with cheese and a sprinkle of the onions
when you have a pan filled with about two layers of enchillada rolls, pour more gravy over the top and bake for a ½ hour or until the cheese melts
I like to serve them with a mound of shredded lettuce on top, sour creme, guacamole and black olive slices

Sounds yummy @rooeytoo! I like to cook fish w/butter, lemon juice & dill weed. But that looks like a great alternative.

MY favorite new and easy soup.

I box organic 14 oz. chicken broth
1 can coconut milk
1 head cauliflower, chopped into small florets (that’s the hard part).

Heat up the above ingredients, simmer until cauliflower is tender.

Add a frozen pack of organic petits pois and diced carrots and cook for several more minutes. (a little pack of corn niblets doesn’t go amiss).

Throw in some curry powder,chopped fresh cilantro, salt if you like .and some fresh unsweetened coconut flakes.

The phone number for “Pizza Maximum”.

what are you looking for – side dishes, main courses, salads, dips, etc…?

Bearing in mind that it is winter in the US…

Black Turtle Bean Soup
This is a very dark-coloured soup. Not beautiful but certainly delicious.

Ingredients:
11/2 cups dried black turtle beans
olive oil
2 onions, finely chopped
2 large cloves garlic, chopped
2 tsp cumin seed, ground
2 chorizo sausages, sliced
4 cups chicken stock (home-made or bought from supermarket)
just under 1 pint of water

Method:
Soak beans overnight in cold water. Drain.

Heat oil in large heavy-based saucepan and cook the onions, garlic and cumin until soft. Add chorizo and cook 2 minutes until lightly browned.

Add beans, chicken stock and water and bring to a boil. Reduce heat and simmer gently for approximately 11/2–2 hours or until beans are tender. Season to taste with salt and freshly ground black pepper.

Cool slightly and puree half the soup, minus sausage pieces, in a blender. Return to the saucepan.

To serve, sprinkle with chopped fresh coriander or chives.

bon appetite

@Adagio: Your recipe sounds wonderful, but I personally would not use sausages.

Wow you guys! Thanks for the responses! This is the first question I’ve asked on this site and I’m super impressed at how helpful you all are. I’m definitely bookmarking these and will try them out. I think my guy would love the soups especially!

Thanks so much!

REALLY EASY Tomato Soup

(Believe me, it’s absolutely delicious!!)

rough chop a few tomatoes, toss them in a blender with:

a little water,
handful of cilantro or basil,
an avocado,
a couple of sundried tomatoes,
salt and pepper to taste.

Add more water until the consistency is that which you want.
Heat or serve cold.

The avocado doesn’t do a whole lot for flavor, but makes it creamy. It only takes a couple minutes, but I haven’t met anyone who didn’t like it. I’ve done a lot of variations on it, too.

Stuffed Eggplant
Cut 2 medium eggplants lenghtwise, then scoop out the flesh part and chop it leaving the skin and some flesh. Boil eggplant in a medium saucepan with water and salt for about 10 minutes till tender, drain and reserve.
In medium bowl mix ¼ cup breadcrumbs, 1 egg, salt and pepper to taste, ½ cup shredded cheese, ½ cup tomato sauce. Add the eggplant pieces that were boiled, and mix well.
Spray a baking sheet with oil, fill the eggplant skins with the mixture and top it with some more shredded cheese. Bake at 350 for about 35 to 40 minutes.
(If you want you can also add ground beef or turkey to the eggplant mixture)
Enjoy!

@ccrow – If you don’t like the taste of fish, it is great, heheheh. The spices hide it almost completely.

@taciturnu – that tomato soup sounds great, I will try that.

@gailcalled – If you chuck in some chillis and garlic, it would sound like laksa!

This is one of my favorites, from The Tassajara Bread Book

It tastes great and is fun to make. You mix all the ingredients together in the same bowl, and then, as it bakes it separates into 3 layers. The corn meal, because it is heavier, settles to the bottom, the wheat bran/germ being lighter, rises to the top, and the eggs and milk form a custard layer in the middle. The recipe says cool before cutting and serving, but it is very nice warm, with maple syrup, for breakfast.

Three Layer Cornbread

Yield: 1 9” square cornbread

1 cup cornmeal (coarse ground works best but regular works)
½ cup whole wheat flour
½ cup unbleached white flour
¼ cup wheat bran or wheat germ
2 tsp. baking powder
1 tsp. salt
2 eggs
¼ to ½ cup honey or molasses, (we use honey)
¼ cup oil or melted butter, (we use oil)
3 cups milk or buttermilk, (we always use regular milk)

Preheat oven to 350°F.

Combine dry ingredients in a large bowl. In a separate bowl combine the wet ingredients. Mix them together. The batter will be quite liquidy; this is fine.

Pour batter into a lightly oiled 9“x9” baking dish and bake for 50 minutes or until the top is springy when gently touched.

Cool before cutting and serving.
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This is a great way to cook chicken, and I think people are always looking for new ways to cook chicken. The recipe I use is from James Beard’s American Cookery but I couldn’t find it online and this one looks pretty close. I cook it in a dutch oven on top to the stove.

Country Captain Chicken

Ingredients

• 1 fryer chicken, about 2¼ pounds
• ¼ cup flour
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 4 tablespoons butter
• ⅓ cup finely diced onion
• ⅓ cup finely diced green pepper
• 1 clove garlic, crushed
• 1½ teaspoons curry powder
• ½ teaspoon dried thyme, crushed
• 1 can (1 pound) stewed tomatoes
• 3 tablespoons dried currants, washed and drained
• Blanched toasted almonds

The chicken should be cut to yield 2 pieces of breast, 2 wings, 2 legs, and 2 second joints. Save the back, wing tips, neck, and giblets for a broth. Dredge the chicken with a mixture of the flour, salt, and pepper. Heat the butter in a large skillet and brown the chicken. Transfer to a hot platter. Add the onion, green pepper, garlic, curry powder, and thyme to the skillet. Stir over low heat and scrape loose the browned residue in the pan. Add the stewed tomatoes, with their liquid. Arrange the chicken in the skillet, skin side up. Cover and cook slowly until tender, about 20 to 30 minutes. Stir the currants into the sauce. Serve topped with the toasted almonds.

Variation: For the final cooking, the dish may be baked, covered, in a 325°F oven until tender, about 45 minutes.

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Black Walnut Pie

This uses The Joy of Cooking’s original (maybe not the “original” original one, but not the newest one) standard recipe to pecan pie except that you make it with black walnuts, not English walnuts. I can’t describe how good it tastes, but it really, really does taste fabulous. I’ve never seen black walnuts for sale in a store though. You can harvest them from black walnut trees, if there are any in your area. We usually order them from Sunnyland Farms It’s worth it, if you ask me. These pies are delicious.

@rooeytoo Let me know what you think!

My favorite super-super-easy recipe for winter is (sorry if you guys are sick of seeing it) Pot Roast Casserole.

Take 1 big can of beef stew.
Take 1 pop-can of biscuits.

Dump stew into casserole dish, place biscuit rounds on top (sides touching) and spritz with olive oil on the top. Sprinkle on some herbs and bake at 350 till the biscuits are done.

Eat.

@lillycoyote I make Chicken Captain, very similar to yours but without the curry, and instead cinnamon and nutmeg, and no currents, but I add mushrooms. Mine is very similar to cacciatore. I think I will try your recipe sounds yummy.

@cinddmel I copied your recipe also. I love eggplant.

Almond Bourbon Chicken

2 whole lg. chicken breasts, split
Salt & freshly ground pepper to taste
3 tbsp. butter
1 (6 oz.) can frozen orange juice concentrate
¼ c. toasted slivered almonds
2 tbsp. bourbon

Season chicken with salt and pepper; brown in butter. Reduce heat to low and add the orange juice concentrate (undiluted). Cover and cook 20 minutes or until tender. Remove chicken from pan and keep warm. Reduce liquid to consistency of heavy cream. Increase heat to brown liquid and add bourbon. Ladle over chicken and top with toasted almonds. Serve with rice and a green vegetable. Garnish with orange slices.

I just made coleslaw and remembered this question. this stuff is sooo easy and everyone always loves it:
1 bag of shredded cabbage, carrots, red cabbage (dole makes it, any brand, it will probably say coleslaw on the bag)
¼ c sugar mixed with
2–3 heaping, heaping, tablespoons of mayo
vinegar… just enough to make the mayo a lighter consistency
1 tsp salt, fresh pepper

mix all together and play with the amounts of ingredients, I make it frequently & couldn’t really tell you how much mayo or vinegar, i just go with what tastes right.

Puppy Chow. :)

If you’re looking for a fun dessert that all ages love, this would be it. (Unless you’re allergic to peanut butter, then I’m sorry. x.x)

Here’s the recipe (I took the first one I found online because I’m too lazy to walk to the kitchen right now to get our recipe…) :

9 cup Chex
1 cup chocolate chips
½ cup peanut butter
¼ cup butter
¼ teaspoon vanilla
1½ cup powdered sugar

1) Melt chocolate chips, peanut butter, and butter all together in a pot. Remove from heat and stir in vanilla.

2) Put Chex cereal in the pot and stir it all together, then pour pot into a large plastic bag with powdered sugar and shake well to coat.

3) Spread mixture evenly on wax paper and allow to cool.

Yummmmy!

Pot o’ Beans

1 lb black eye peas
1 onion chopped
½ lb salt pork cutup (Salt pork is known by many names so you might have to ask for it.)
salt to taste
water to cover

Spread the peas on a plate and look to be sure they are all peas and not little rocks. Put them in a strainer and rinse thoroughly. No, they can’t clean them at the packing plant. Put all in a pot, get it boiling, and let it simmer until the peas are soft, 2–3 hours. Add more water to keep everything covered.

You won’t believe how good this smells.

Braun Food Bars

2½ cups raisins
1 cup oats
1 cup peanuts
1 cup walnuts

Grind this in food grinder until very smooth and press into a pan. Cut into squares
This takes quite some time to make. It is travel food. You can wrap it up and carry it in a sack lunch when you are taking a trip somewhere.

My favorite recipe is still the one on the back of the Quaker Oats box. Whiz the oats in a blender, then get clever. Substitute white sugar instead of brown and you have sugar cookies. Add almond flavoring and PRESTO! almond cookies. Use peanut butter instead of shortening and mash the cookies with a fork and you have peanut butter cookies. Add ginger and use a gingerbread man cookie cutter. You can keep a gang of kids amused all afternoon with this recipe.

Oh, one more: Beat butter and powdered sugar until it looks like frosting, adding a tsp of milk if it seems too thick. Separate into several bowls and add food coloring a drop at a time. Make several colors. Spoon a bit into a baggie and cut off a VERY small part of the corner. Now you can twist the baggie and use it like a pencil to draw stuff on your cookies.