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Tue Dec 4, 2012, 05:07 PM

DU Recipe Collection Updated (9/14/2015)

Last edited Mon Sep 14, 2015, 04:40 PM - Edit history (30)

This discussion thread is pinned.
[center][font size=5]DU Recipe Collection[/font][/center]

[font color=blue]Soups[/font]

Fish

Presidential Crab Soup by (Seedersandleechers)
Smoked Salmon Bisque by (Flamin Lib)

Meat

Moussaka & Avgolemono Soup by (Heretic I am)

Poultry

Zombie Chicken Soup by (Roverticus)

Vegetable

Borscht - Beet Soup by (Whisp) *V
Carrot and Cheddar Cheese Soup by (Ljm2002) *V
Carrot Chipotle Soup by (Blaze)
French Onion by (Heretic I am)
Gazpacho! (Verified yummy by Glassunion) by (NRaleighLiberal) *VE
Senegalese Spicy Sweet Potato Soup by (Eissa)
Souper Storm Red Lentil Soup by (Blues Heron) *VE

[font color=blue]Salads[/font]
[font color=blue]Appetizers[/font]

Vegetable

Fried Green Tomatoes by (Little Star) *V

Game and Other Meats

[font color=blue]Side Dishes[/font]

Rice

Basmati Rice by (Bif) *QE *VE
Risotto with Sausage and Red Peppers by (Bif)
Spanish Rice by (Bif) *QE *VE
Wild Rice Dressing by (PScot)

Meat

Scotch Eggs by (Heretic I am)

Vegetable

Braised Carrots by (Cbayer)
Carrots and Parsnips by (Callalily) *VE
Corn and Basil Pudding by (Ljm2002) *V
Lucinda's Perfect Rice By (Lucinda via Cbayer) *V
Red Cabbage by (Bif)

Sauces

Cherry Tomato Pesto by (NRaleighLiberal) *VE
Pesto by (Bif) *QE *VE

[font color=blue]Entrees[/font]

Beef

15 Dollar Steak Dinner for Two by (Glassunion)
Beef Enchiladas by (Demtenjeep) *QE
Beef Enchiladas with Salsa Verde by (Cbayer) *QE
Beef Enchiladas - Easy Tex Mex by (Dem in Texas) *QE
Crock Pot Italian Beef Sangwiches by (Snarkoleptic)
Meat Balls by (MiddleFingerMom)
Meat Pies by (Boston Bean)
Roast Beef by (Csziggy)
Roast Beef w Yorkshire Pudding by (A Heretic I Am)

Fish
Game and Other Meats
Pasta
Poultry

Fried Chicken by (Fizzgig)
Guatemalan Chicken simmered with Spices by (Roverticus)
Stuffed Chicken Breast by (A Heretic I Am)
Turkey Enchiladas by (Lisa0825)

Pork

BBQ Pork Ragu by (Bif)
Braised Pork Belly by (Glassunion)
Grandma's Pork Chops by (Bif)
Huevos Borracho (Drunken Eggs?) by (Hobbit709) *QE
Pork Curry by (Bif)

Vegitarian

Breakfast Pizza by (Eissa) *V
Cabbage & Northern Bean Burritos by (Bif) *V
Green Bean Casserole by (Pinto) *VE
Moroccan Roasted Beets by (Intheflow) *VE
Panko Crusted Tofu by (Glassunion) *V / *VE

[font color=blue]Dessert (Oh hell yeah!)[/font]

Chess Cake Bars by (Neoma)
Chocolate Charlotte by (NRaleighLiberal)
Ginger Nuts (So tempted to make a redhead joke here) by (Viva_La_Revolution)
Lebkuchen by (Pscot)
Lemon Dreams (scoll down) by (Viva_La_Revolution)
Peanut Butter Cookies by (Lunabell)

[font color=blue]Baking[/font]

Cornbread by (Freshwest)
Cornbread by (NRaleighLiberal)
Granola Bars by (Sparkly)

[font color=blue]Equipment and Gadgets[/font]
[font color=blue]Beverages[/font]

Limoncello by (Stinky the Clown)
The Perfect Margarita by (Cbayer)



*QE = Quick and Easy
*V = Vegitarian (no animal meat at all, however may contain animal products such as milk, eggs, honey, etc)
*VE = Vegan (no animal or animal products at all)

If you see a recipe you want added, just drop me a PM. I'll try to update at least once a week. Happy cooking!

23 replies, 14110 views

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Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Arrow 23 replies Author Time Post
Reply DU Recipe Collection Updated (9/14/2015) (Original post)
Glassunion Dec 2012 OP
cbayer Dec 2012 #1
Glassunion Dec 2012 #2
flying rabbit Dec 2012 #3
Callalily Dec 2012 #4
Lucinda Dec 2012 #5
Glassunion Dec 2012 #6
Glassunion Dec 2012 #10
Glassunion Dec 2012 #7
cbayer Dec 2012 #8
bif Dec 2012 #11
pinto Dec 2012 #13
yellerpup Dec 2012 #9
pinto Dec 2012 #12
pinto Dec 2012 #14
Glassunion Feb 2013 #15
bif Mar 2013 #16
Aerows Jun 2013 #17
bif Aug 2013 #18
rdharma Jan 2014 #19
arla17 Nov 2014 #20
arla17 Dec 2014 #21
ArianaA Jul 2015 #22
zoneofmakin Oct 2015 #23

Response to Glassunion (Original post)

Tue Dec 4, 2012, 05:42 PM

1. What a fantastic job you did here!

Love this idea and I heartily nominate you to be the keeper of this thread.

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Response to cbayer (Reply #1)

Tue Dec 4, 2012, 06:20 PM

2. Thanks

I have no issue with being the keeper however I do disappear from DU from time to time (you know superhero duties), but if time allows I have no problem with that.

Maybe just a PM with a link to the post, this way I'll get a notification by e-mail (I am never away from e-mail) that there is something to add.

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Response to Glassunion (Original post)

Tue Dec 4, 2012, 10:33 PM

3. Enthusiastic kick!

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Response to Glassunion (Original post)

Wed Dec 5, 2012, 07:50 AM

4. Wow! This is great.

Many a time I've searched threw the Cooking & Baking site looking for a recipe that someone had posted.

And how wonderful that you are willing to keep this up!

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Response to Glassunion (Original post)

Wed Dec 5, 2012, 08:57 AM

5. Nicely done!

We can let this run a day or so and make sure everyone is ok with it...then you can rename, and we'll pin it.

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Response to Lucinda (Reply #5)

Wed Dec 5, 2012, 10:48 AM

6. Thanks

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Response to Lucinda (Reply #5)

Thu Dec 6, 2012, 01:17 PM

10. All renamed and cleaned up.

Thanks

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Response to Glassunion (Original post)

Wed Dec 5, 2012, 11:03 AM

7. Question for the group.

I was thinking about the linking of the recipes. The recipies that I had put in the post all had the full recipe in the OP that I linked to. Should I follow some guidelines in deciding what gets linked? For example: should the link require that the recipie and/or cooking instructions be in the body of the post? It would seem silly to link to an OP that then links to another website to get the recipe and instructions.

Also, one member of the group (Bif) has his own cooking blog with some really good stuff, and I was thinking that at the bottom of the page maybe I could put in a direct link to his blog. Not sure if that is allowed or not, but I would like to add the link.

As far as additions, I may miss a post or recipe addition (a lot of my visits here are from my smart phone), so I think that the easiest way to get a new addition to our little compilation would be for folks to PM me with something they wish to have added or when they post a new recipe and I will add it in.

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Response to Glassunion (Reply #7)

Wed Dec 5, 2012, 01:49 PM

8. I think it should only contain actual recipes.

I would like to see blf post his recipes here with a link, instead of just a link.

I think people could *ping* you if they put something up they think should be added.

One of my favorites that I go back to again and again (because my memory sucks) is this:

http://www.democraticunderground.com/11578437


BTW, my enchilada recipe is definitely a main dish.


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Response to cbayer (Reply #8)

Thu Dec 6, 2012, 03:11 PM

11. Duly noted

I will post the recipes from now on.

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Response to Glassunion (Reply #7)

Fri Dec 7, 2012, 03:40 AM

13. I like the full recipe idea for individual dishes. Much more simple and personal.

Suggested down thread a "resource" section for more general website links.

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Response to Glassunion (Original post)

Wed Dec 5, 2012, 02:21 PM

9. Great idea!

Love the way you have it organized, and it will be sooo helpful when we need to reference a recipe here.

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Response to Glassunion (Original post)

Thu Dec 6, 2012, 05:16 PM

12. Good stuff! Thanks for starting this. Would a "resource" section fit, you think?

i.e. Internet website links. I chose to do a vegan dish at Thanksgiving. A friend was joining us and she's vegan. Wanted to include a dish that would fit her plate. Found some good sites with vegan recipes, eventually, that really helped.

May be way too far ranging for this format. Just an idea.

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Response to Glassunion (Original post)

Wed Dec 26, 2012, 11:05 PM

14. Breakfast - Peanut butter, bacon, banana on rye toast.

Cook a slice or two of bacon till just done. Chop.

Slice up a ripe banana, thin.

Toast thick rye bread.

Coat the toast with some peanut butter, liberally.

Add the chopped bacon. Top with banana slices.

Serve as is or top with honey, maple syrup, etc.

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Response to Glassunion (Original post)

Mon Feb 18, 2013, 02:52 PM

15. **Reminder: If I've missed anything, please drop me a PM and I will get it added.

Thanks all!!!!

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Response to Glassunion (Original post)

Fri Mar 1, 2013, 09:50 AM

16. Great job!

Thanks for doing this!

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Response to Glassunion (Original post)

Sun Jun 16, 2013, 04:41 PM

17. Aerows Signature Chicken, Onion Lemon Alfredo

 

Last edited Sun Jun 16, 2013, 06:33 PM - Edit history (10)

Sauce:

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black

Complete Recipe:

Pasta ingredient:
Boiled pasta (I choose Angel Hair for this recipe's sauce, always) Done by itself, obviously, but I don't want anybody to get any ideas

Chicken ingredient:
2 Lbs. Thawed and deboned chicken
Lemon Juice
1 1/2 Lbs Sweet Onion
1 tsp Garlic (or a clove or two to taste)
1 tsp Basil ( or chop up an entire stalk of it)
Dash of rosemary (or more, to taste)
1 tsp Ground pepper to taste ( I use tri-color - use less if using black)
Salt to taste

Whisk the sauce periodically while you are preparing the chicken. You will soon be whisking it to keep it from bubbling while it cooks.

Douse the chicken thoroughly in lemon juice (about 1/4 cup). You will also douse the onions in this situation with lemon, too and dice them into chunks or squares (about 1/4 cup, also). Cook both until brown at a medium high temperature in a (separate) sauce pan on the stove. Combine when the onions achieve transparency. Continue cooking until the chicken is browned. You may want to turn up the heat after combining so that the chicken gets a bit blackened, since it creates a deep, caramelized flavor.

While you are doing this, boil the pasta, as normal.

Back to the sauce:

Whisk it until it is pureed under medium heat, and can be poured over gorgeous angel hair and tangy chicken that knocks your socks off.


EDIT: This recipe seemed so simple when I started to write it down, but I didn't realize how many things I did when I make this. I've made it a hundred times, and it seems easy, but when I write all of the steps down, it seems way more complex than it really is.

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Response to Glassunion (Original post)

Thu Aug 29, 2013, 10:37 PM

18. Fantastic job! Thanks for keeping up with this!

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Response to Glassunion (Original post)

Fri Jan 17, 2014, 01:07 PM

19. Elleng's "Lamb Meatballs in Greek-Inspired Tomato Sauce" should be added.

 

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Response to Glassunion (Original post)

Sat Nov 29, 2014, 06:57 PM

20. Gluten-free Bounty Cake

Gluten-free Bounty Cake

Did Bounty ever have a TV ad? If it did, I donít remember it. Does this mean that it was such a popular chocolate bar that it didnít need to advertise. The Bounty knew how amazing it was already. Adverts were for loser chocolate bars, Bounty was far too superior for that, it didnít need to tarnish itself with lame slogans and cartoon rabbits. There is a word in our house for that kind of attitude Mr Bounty, Smuggo. But it shouldnít be too complacent in its glory as I was not a big fan growing up. I think it was a chocolate bar designed for adults. I certainly remember my mum always choosing Bounties which we could never understand. Although I think this was clever planning on her part, as she could be confident that we wouldnít touch them with a bargepole. The chocolate was good but the coconut? Yuk. Give me a Boost and be done.

Now though, Iím partial to a bit of coconut (Chocolate has long been my soul mate. I love you chocolate, always be mine) which is present here four fold. This recipe includes coconut milk, dessicated coconut for that authentic Bounty taste, coconut flour and in keeping with the idea that Bounty is really adult terrain I have gone one better and added grown-up Calpol just to seal the deal. Malibu. Which did have a commercial and a slogan which I love to sing-song with glee whenever I bring it out of the drinks cabinet in the most terrible Caribbean accent imaginable Ďthe sun always shines when it poursí. It does, it really does.

I almost didnít mention that this wonderful cake was gluten free in the title as I didnít want you to get all huffy and skip it. Please donít though as this cake has seriously passed the gluten-free haters test, namely my husband, and I would happily make this time and time again for anyone and everyone. As with the gluten-free sticky toffee cake last week the key is adding in as much extra moisture as you can. This time around, as well as the Malibu and the coconut milk in the cake batter, I used a sugar syrup which is brushed over the cake after baking. The warm sponge soaks up the delicious Malibu syrup, making the cake sticky, moist and scrumptious.

If you have never tried swiss meringue buttercream then you must have a go on your next cake. Do not be put off by the slightly complicated method, itís really quite easy. If you find normal buttercream a bit sweet and heavy then this is definitely the frosting for you as itís the most light velvety buttercream you will ever taste. Rosie Alyea, on her blog Sweetapolita, gives an extremely thorough explanation with photos if you are a bit nervous. You could use fresh egg whites but since you need so many then I recommend you use Two Chicks egg whites which come in a handy carton. You only need half the carton so you can freeze the rest ready for your next swiss meringue buttercream cake as after youíve tried it once you will never go back.

Link Recipe : http://cogofood.blogspot.com/2014/11/gluten-free-bounty-cake-recipe.html

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Response to Glassunion (Original post)

Mon Dec 8, 2014, 06:04 AM

21. Spiced Pear Butter and Hazelnut Praline Cake


This cake has become one of my favourite cakes of the season and is an absolute winner on my cake stall on a Sunday. Itís one of those all-rounder cakes which is good any time of the day; for breakfast, elevenses or a tea-time treat. Itís also elevated by the fact that it is gluten-free and dairy-free so it is perfectly amenable to the most common of food intolerances. I even had a lady come to my stall on Sunday who couldnít eat any fat and this one perfectly ticked the box for that dietary requirement too. And did I mention that itís deliciously moist, packed full of spicy fruity flavour and gilded with a crunchy golden praline too? Well it is.

Although my experiments with gluten-free flour and gluten substitutions are ongoing, I have found that my most successful gluten-free cakes are the one that are created without any thought at all in the direction of flour. I know of one cake company that specialises in Ďaccidently gluten-freeí cakes which I think is a lovely way of describing that their cakes were never intended to go anywhere near gluten in the first place. These cakes have an identity of their own, without feeling like inferior substitutes of the real thing.

The secret ingredient of this cake, well actually itís not so secret as Iíve put it right there in the title of the recipe, is a spiced pear butter. You may recall a couple of weeks ago I was waxing lyrical about the apple butter I used as the main ingredient of my Toffee Apple Cupcakes, well this pear butter is made in much the same way and is just as delicious. It feels almost criminal to take the pear butter and use is solely for this cake, despite how wonderful the cake is, but donít worry Iíve amped up the quantities of the butter in the recipe below so it should be enough to make two cakes, or you can use the rest to spread on a crumpet, dollop on your granola with a bit of yoghurt or even serve with your Sunday roasted pork joint. These are round and about the same uses I suggested for your apple butter, if the ideas were good the first time then I have no problem in recycling them.

The pear butter replaces the fat in the cake and is whizzed up with egg yolks and sugar to form the base of the batter. Ground hazelnuts, which I ground myself by whizzing up roasted and blanched hazelnuts in the food processor, are used to thicken the batter and give it body. Then finally, whisked and stiffened egg whites are folded in to aerate the batter and to ensure the height of the cake is kept during the bake.

Recipe here : http://cogofood.blogspot.com/2014/12/spiced-pear-butter-and-hazelnut-praline.html

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Response to Glassunion (Original post)

Sun Jul 12, 2015, 02:51 AM

22. A little bit of everything

 

I cant wait to try some of these once I get my kitchen all fixed up.

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Response to Glassunion (Original post)

Thu Oct 8, 2015, 07:15 AM

23. Pumpkin Cheesecake Parfaits Recipe

 

Pumpkin cheesecake parfaits are very easy to make frozen desserts. I had tasted it for the first time in London few years back. That Pumpkin cheesecake parfaits was really delicious. I can still remember that soft delicate taste.

Halloween is on the way and everyone is thrilled with pumpkin recipes so I thought why not to share these pumpkin parfaits on this Halloween.

""

View full recipe at
[link:http://www.rachnas-kitchen.com/pumpkin-cheesecake-parfaits-recipe/|

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