Dawg's Food - User contributions [en]

Carrot Cake w/Cream Cheese Frosting

2025-04-13T18:23:43Z

Cb422cd: Created page with "2 1/2 Cup All−purpose flour 2 Tablespoon Baking soda 1/4 Teaspoon Salt 2 Teaspoon Cinnamon 1 Cup Light brown sugar, packed 1 Cup White sugar 1−1/2 Cup Butter, softened 3 Large Eggs 2 Teaspoon Pure vanilla extract 3 Cup Grated carrots 1/2 Cup Crushed pineapple, drained 1 Cup (6−oz.) raisins 1 Cup (4−oz.) chopped pecans 16 Ounce Cream cheese, softened 1/2 Cup Salted butter, softened 1 Tablespoon Fresh lemon juice (about 1, large lemon) 2 Teaspoon Pu..."

2 1/2 Cup All−purpose flour

2 Tablespoon Baking soda

1/4 Teaspoon Salt

2 Teaspoon Cinnamon

1 Cup Light brown sugar, packed

1 Cup White sugar

1−1/2 Cup Butter, softened

3 Large Eggs

2 Teaspoon Pure vanilla extract

3 Cup Grated carrots

1/2 Cup Crushed pineapple, drained

1 Cup (6−oz.) raisins

1 Cup (4−oz.) chopped pecans

16 Ounce Cream cheese, softened

1/2 Cup Salted butter, softened

1 Tablespoon Fresh lemon juice (about 1, large lemon)

2 Teaspoon Pure vanilla extract

3 Cup Confectioners' sugar

Preheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60−70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.

TO PREPARE ICING: On a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one layer on a cake platter and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing
[[Category:Dessert]]

Mom's Chocolate Chip Cookies

2024-12-04T23:31:20Z

Cb422cd: Created page with "5 1/2 C. Flour 2 tsp baking soda 1 tsp salt 1 Cup butter 1 Cup shortening or margarine 2 cups brown sugar 1 Cup sugar 3 tsp vanilla 18 oz. chocolate chips 4 eggs 1/2 cup fine chopped nuts (optional) Cream shortening, butter, eggs, salt, vanilla and sugar together. Add flour slowly and then the chips and nuts. 300 degrees for 20 minutes For Double Chocolate Chip cookies, replace 1/2 Cup Flour with 1 Cup Cocoa and add 1/2 tsp vanilla. Makes approx 36 restau..."

5 1/2 C. Flour

2 tsp baking soda

1 tsp salt

1 Cup butter

1 Cup shortening or margarine

2 cups brown sugar

1 Cup sugar

3 tsp vanilla

18 oz. chocolate chips

4 eggs

1/2 cup fine chopped nuts (optional)

Cream shortening, butter, eggs, salt, vanilla and sugar together. Add flour slowly and then the chips and nuts.

300 degrees for 20 minutes

For Double Chocolate Chip cookies, replace 1/2 Cup Flour with 1 Cup Cocoa and add 1/2 tsp vanilla.

Makes approx 36 restaurant size cookies

{{DEFAULTSORT:Chocolate Chip Cookies}}
[[Category:Cookies]]
[[Category:Chocolate]]

Jack Daniel's Glaze

2024-11-24T21:44:37Z

Cb422cd: Created page with "1 head of garlic, roasted & crushed 1 tablespoon olive oil 2/3 cup water 1 cup pineapple juice 1/4 cup [teriyaki sauce] 1 tablespoon soy sauce 1 1/3 cups dark brown sugar 3 tablespoons lemon juice 3 tablespoons minced white onion 1 tablespoon Jack Daniels Whiskey 1 tablespoon crushed pineapple 1/4 teaspoon cayenne pepper Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally unt..."

1 head of garlic, roasted & crushed

1 tablespoon olive oil

2/3 cup water

1 cup pineapple juice

1/4 cup [teriyaki sauce]

1 tablespoon soy sauce

1 1/3 cups dark brown sugar

3 tablespoons lemon juice

3 tablespoons minced white onion

1 tablespoon Jack Daniels Whiskey

1 tablespoon crushed pineapple

1/4 teaspoon cayenne pepper

Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Add Garlic, whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40−50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
[[Category:Glaze]]
[[Category:Sauce]]
[[Category:Condiment]]

Beer Cheese dip

2024-11-24T21:05:32Z

Cb422cd: Created page with "2 8oz pkg cream cheese, softened 1 pks ranch dip mix 1/2 C beer 3 cup cheddar cheese, shredded 3/4 cup green onion, chopped Mix cream cheese, ranch dip & beer with a hand mixer until smooth. By hand, stir in 2 1/4 cup cheddar cheese and 1/2 cup green onion. Transfer to serving dish or tray. sprinkle remaining cheese and onion on top and chill for 1 hr. Serve with anything that you can dip or spread on. Category:Dip"

2 8oz pkg cream cheese, softened

1 pks ranch dip mix

1/2 C beer

3 cup cheddar cheese, shredded

3/4 cup green onion, chopped

Mix cream cheese, ranch dip & beer with a hand mixer until smooth. By hand, stir in 2 1/4 cup cheddar cheese and 1/2 cup green onion. Transfer to serving dish or tray. sprinkle remaining cheese and onion on top and chill for 1 hr.

Serve with anything that you can dip or spread on.
[[Category:Dip]]

Miracle Whip

2024-11-24T20:44:20Z

Cb422cd: Cb422cd moved page Miracle Whip to Miracle Whip (knockoff)

#REDIRECT [[Miracle Whip (knockoff)]]

Miracle Whip (knockoff)

2024-11-24T20:44:20Z

Cb422cd: Cb422cd moved page Miracle Whip to Miracle Whip (knockoff)

4 egg yolks

1 teas. Salt

2 teas. Dry mustard

6 Tbl. Vinegar

3 cups salad oil

3 Tbl. Flour or cornstarch

1 cup boiling water

2 Tbl. Sugar

1/4 cup vinegar

1 Tbl. Salt

With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be careful to blend each addition before adding more oil. When all oil has been added, add 4 T. Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this

hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator.

Makes slightly more than 1 quart.
[[Category:Condiment]]

Miracle Whip (knockoff)

2024-11-24T20:44:11Z

Cb422cd: Created page with "4 egg yolks 1 teas. Salt 2 teas. Dry mustard 6 Tbl. Vinegar 3 cups salad oil 3 Tbl. Flour or cornstarch 1 cup boiling water 2 Tbl. Sugar 1/4 cup vinegar 1 Tbl. Salt With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly. Add remaining oil, a little faster but be careful to blend each addition before adding more oil. When all oil has been added, add 4 T. Vinegar. Now put remaini..."

Tartar Sauce

2024-11-24T20:43:28Z

Cb422cd: Created page with "1/3 cup Miracle Whip Salad Dressing or Mayonnaise 2/3 cup Sour cream 1/4 cup Confectioner's Sugar 3 Tablespoons sweet white onion, chopped fine 2 Tablespoons sweet pickle relish from jar with the relish juice 3 Teaspoons carrot, chopped fine 1/4 Teaspoon salt Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion. Mix in remaining ingredients and stir to blend thoroughly. Do not u..."

1/3 cup [[Miracle Whip]] Salad Dressing or [[Mayonnaise]]

2/3 cup Sour cream

1/4 cup Confectioner's Sugar

3 Tablespoons sweet white onion, chopped fine

2 Tablespoons sweet pickle relish from jar with the relish juice

3 Teaspoons carrot, chopped fine

1/4 Teaspoon salt

Chop the sweet white onion in food processor, put in small container and set aside. Chop carrot in food processor, and add to onion. Mix in remaining ingredients and stir to blend thoroughly. Do not use electric mixer. Refrigerate for at least 2 hours or overnight to let flavors blend.
[[Category:Condiment]]

Japanese Mayonnaise (Kewpie)

2024-11-24T20:38:51Z

Cb422cd: Created page with "2 pasteurized egg yolks (at room temperature; from the market, or pasteurize eggs at home) 2 tsp Dijon mustard 1½ cups neutral oil 1 tsp kosher salt 2 tsp sugar (plus more, to taste) ½ tsp MSG or dashi powder 2 Tbsp rice vinegar (unseasoned) 4 tsp fresh lemon juice ----Add egg yolks and Dijon mustard into small food processor (3 cup) or mixer. Run on slow speed and slowing drizzle in 1/2 Cup oil until mixture starts to emulsify. Add sugar, MSG (or dashi) and sal..."

2 pasteurized egg yolks (at room temperature; from the market, or pasteurize eggs at home)

2 tsp Dijon mustard

1½ cups neutral oil

1 tsp kosher salt

2 tsp sugar (plus more, to taste)

½ tsp MSG or dashi powder

2 Tbsp rice vinegar (unseasoned)

4 tsp fresh lemon juice
----Add egg yolks and Dijon mustard into small food processor (3 cup) or mixer. Run on slow speed and slowing drizzle in 1/2 Cup oil until mixture starts to emulsify. Add sugar, MSG (or dashi) and salt. Slowly add 1/2 Cup oil. Add rice vinegar & lemon juice. Add final 1/2 Cup oil. Season to taste with salt, sugar or lemon juice to your liking.

Store refrigerated in air tight container. Good for approx 1 week.

Note: do not over mix/blend as it will most likely break for overworking/over-heating.

Mayonnaise

2024-11-24T20:28:03Z

Cb422cd: Created page with "2 large egg yolks (room temperature) 2 tsp vinegar or fresh lemon juice 1 Cup neutral flavored oil (vegetable, grapeseed, light olive, canola) pinch of kosher or sea salt ----Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well. Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop po..."

2 large egg yolks (room temperature)

2 tsp vinegar or fresh lemon juice

1 Cup neutral flavored oil (vegetable, grapeseed, light olive, canola)

pinch of kosher or sea salt
----Pour the fresh lemon juice into the bowl with the egg yolks and whisk them well. Slowly, a few drops at a time, pour the oil into the bowl while whisking constantly. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated. If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time. Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture. Season it carefully with fine grain sea salt. Add a small splash of water if you would like a thinner mayonnaise.

Store refrigerated in air tight container for up to 1 week.

Luminariia's House Dressing (Poppyseed)

2024-11-24T20:18:21Z

Cb422cd:

1 Cup [[Mayonnaise]]

4 Tbs Mustard

4 Tbs Vinegar (any flavor)

4 Tbs Honey

1 tsp Parsley

1/4 C Finely chopped onion

Pinch salt

1 tsp Sugar

1 tsp Poppy seed

1 Cup oil

Blend all ingredients except for Oil & Poppy seeds in blender until well blended. Slowly add oil and poppy seeds until well blended. Keeps in refrigerate for 2-3 weeks.

Luminariia's House Dressing (Poppyseed)

2024-11-24T20:17:38Z

Cb422cd: Created page with "1 Cup [Mayonnaise] 4 Tbs Mustard 4 Tbs Vinegar (any flavor) 4 Tbs Honey 1 tsp Parsley 1/4 C Finely chopped onion Pinch salt 1 tsp Sugar 1 tsp Poppy seed 1 Cup oil Blend all ingredients except for Oil & Poppy seeds in blender until well blended. Slowly add oil and poppy seeds until well blended. Keeps in refrigerate for 2-3 weeks."

1 Cup [Mayonnaise]

4 Tbs Mustard

4 Tbs Vinegar (any flavor)

4 Tbs Honey

1 tsp Parsley

1/4 C Finely chopped onion

Pinch salt

1 tsp Sugar

1 tsp Poppy seed

1 Cup oil

Blend all ingredients except for Oil & Poppy seeds in blender until well blended. Slowly add oil and poppy seeds until well blended. Keeps in refrigerate for 2-3 weeks.

Peanut Butter Fudge

2024-11-24T20:12:57Z

Cb422cd: Cb422cd moved page Peanut Butter Fudge to Easy Peanut Butter Fudge

#REDIRECT [[Easy Peanut Butter Fudge]]

Easy Peanut Butter Fudge

2024-11-24T20:12:57Z

Cb422cd: Cb422cd moved page Peanut Butter Fudge to Easy Peanut Butter Fudge

Ingredients

1 cup butter, plus more for greasing pan

1 cup peanut butter

1 teaspoon vanilla

1 pound powdered sugar

Directions

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

{{DEFAULTSORT:Easy Peanut Butter Fudge}}
[[Category:Candy]]
[[Category:Confection]]
[[Category:Peanut Butter]]

Easy Peanut Butter Fudge

2024-11-24T20:12:40Z

Cb422cd: Created page with "Ingredients 1 cup butter, plus more for greasing pan 1 cup peanut butter 1 teaspoon vanilla 1 pound powdered sugar Directions Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate..."

Peanut Brittle

2024-11-24T20:08:58Z

Cb422cd: Cb422cd moved page Peanut Brittle to Grandpa Berardi's Peanut Brittle

#REDIRECT [[Grandpa Berardi's Peanut Brittle]]

Grandpa Berardi's Peanut Brittle

2024-11-24T20:08:58Z

Cb422cd: Cb422cd moved page Peanut Brittle to Grandpa Berardi's Peanut Brittle

2 cups granulated sugar

1 cup water

1 cup white (light) corn syrup

2 cups raw peanuts (or whatever nuts you prefer)

1/4 tsp kosher/sea salt

1 tsp butter
1/2 tsp vanilla

2 tsp baking soda

Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236° F)
Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°F).
Remove from heat
Add butter, vanilla & baking soda. Stir slightly.
Pour evenly onto well greased shallow pans. Cool partially by lifting around the edges with a knife. When firm, turn out onto parchment.
When cooled, break into pieces. Store in air tight container.
notes:

This is a combination of Mom Berardi's (my great grandmother) recipe that she got from a candy store in Canyon City, CO and the Better Homes & Gardens Cookbook from 1951. My grandfather (Roger) gave the cookbook to my Grandma Adeline for Christmas 1951.

{{DEFAULTSORT:Grandpa Berardi's Peanut Brittle}}
[[Category:Candy]]
[[Category:Confection]]
[[Category:Peanuts]]

Grandpa Berardi's Peanut Brittle

2024-11-24T20:03:08Z

Cb422cd:

Grandpa Berardi's Peanut Brittle

2024-11-24T20:02:24Z

Cb422cd:

2 cups granulated sugar
1 cup water
1 cup white (light) corn syrup
2 cups raw peanuts (or whatever nuts you prefer)
1/4 tsp kosher/sea salt
1 tsp butter
1/2 tsp vanilla
2 tsp baking soda
Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236° F)
Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°F).
Remove from heat
Add butter, vanilla & baking soda. Stir slightly.
Pour evenly onto well greased shallow pans. Cool partially by lifting around the edges with a knife. When firm, turn out onto parchment.
When cooled, break into pieces. Store in air tight container.
notes:

This is a combination of Mom Berardi's (my great grandmother) recipe that she got from a candy store in Canyon City, CO and the Better Homes & Gardens Cookbook from 1951. My grandfather (Roger) gave the cookbook to my Grandma Adeline for Christmas 1951.

{{DEFAULTSORT:Grandpa Berardi's Peanut Brittle}}
[[Category:Candy]]
[[Category:Confection]]
[[Category:Peanuts]]

Grandpa Berardi's Peanut Brittle

2024-11-24T19:58:47Z

Cb422cd:

2 cups granulated sugar

1 cup water

1 cup white (light) corn syrup

2 cups raw peanuts (or whatever nuts you prefer)

1/4 tsp kosher/sea salt

1 tsp butter

1/2 tsp vanilla

2 tsp baking soda

Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236° F)

Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295°F).

Remove from heat

Add butter, vanilla & baking soda. Stir slightly.

Pour evenly onto well greased shallow pans. Cool partially by lifting around the edges with a knife. When firm, turn out onto parchment.

When cooled, break into pieces. Store in air tight container.

notes:

This is a combination of Mom Berardi's (my great grandmother) recipe that she got from a candy store in Canyon City, CO and the Better Homes & Gardens Cookbook from 1951. My grandfather (Roger) gave the cookbook to my Grandma Adeline for Christmas 1951.

{{DEFAULTSORT:Grandpa Berardi's Peanut Brittle}}
[[Category:Candy]]
[[Category:Confection]]
[[Category:Peanuts]]

Grandpa Berardi's Peanut Brittle

2024-11-24T19:57:40Z

Cb422cd: Created page with "2 cups granulated sugar 1 cup water 1 cup white (light) corn syrup 2 cups raw peanuts (or whatever nuts you prefer) 1/4 tsp kosher/sea salt 1 tsp butter 1/2 tsp vanilla 2 tsp baking soda Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236&ordm; F) Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295&ordm; F). Remove from heat Add butter, vanil..."

2 cups granulated sugar

1 cup water

1 cup white (light) corn syrup

2 cups raw peanuts (or whatever nuts you prefer)

1/4 tsp kosher/sea salt

1 tsp butter

1/2 tsp vanilla

2 tsp baking soda

Combine sugar, water and corn syrup in a heavy 2-3 qt saucepan. Cook slowly, stirring till sugar dissolves. Cook to soft ball stage (236&ordm; F)

Add peanuts & salt. Cook slowly, stirring constantly, to hard crack stage (295&ordm; F).

Remove from heat

Add butter, vanilla & baking soda. Stir slightly.

Pour evenly onto well greased shallow pans. Cool partially by lifting around the edges with a knife. When firm, turn out onto parchment.

When cooled, break into pieces. Store in air tight container.

notes:

This is a combination of Mom Berardi's (my great grandmother) recipe that she got from a candy store in Canyon City, CO and the Better Homes & Gardens Cookbook from 1951. My grandfather (Roger) gave the cookbook to my Grandma Adeline for Christmas 1951.

{{DEFAULTSORT:Grandpa Berardi's Peanut Brittle}}
[[Category:Candy]]
[[Category:Confection]]
[[Category:Peanuts]]

Peanut Butter Oatmeal Chocolate Chip Cookies

2024-10-10T01:56:05Z

Cb422cd: Created page with "1 1/2 C all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 C unsalted butter, softened 1 C granulated sugar 1/2 C packed brown sugar (light or dark) 2 large eggs, room temperature 1 C creamy peanut butter 2 tsp pure vanilla extract 2 C old-fashioned whole rolled oats 2 1/2 C semi-sweet chocolate chips, plus more for topping if desired ---- # Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. # In a la..."

1 1/2 C all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 C unsalted butter, softened

1 C granulated sugar

1/2 C packed brown sugar (light or dark)

2 large eggs, room temperature

1 C creamy peanut butter

2 tsp pure vanilla extract

2 C old-fashioned whole rolled oats

2 1/2 C semi-sweet chocolate chips, plus more for topping if desired
----

# Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
# In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, peanut butter, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
# Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the oats. Once combined, beat in the chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 20 minutes in the refrigerator (and up to 4 days). If chilling for longer than 1 hour, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
# Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
# Scoop balls of dough, 2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft.
# Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
# Cookies stay fresh covered at room temperature for up to 1 week.

Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

[[Category:Cookies]]
[[Category:Sweets]]
[[Category:Chocolate]]
[[Category:Peanut Butter]]
[[Category:Allergy Warning]]

Flynn's Taco Salad

2024-10-03T22:57:02Z

Cb422cd: Created page with "1 lb Ground Beef 1/8 C Minced Onion 1 bottle (10 oz) [French Dressing] 6 oz shredded cheddar or Mexican mix cheese 10 oz bag Nacho Cheese flavor corn chips 2-3 cups shredded lettuce Brown ground beef and drain. Crush corn chips by hand. Mix all ingredients in large bowl. Refrigerate until ready to serve. Category:Salad Category:TexMex"

1 lb Ground Beef

1/8 C Minced Onion

1 bottle (10 oz) [French Dressing]

6 oz shredded cheddar or Mexican mix cheese

10 oz bag Nacho Cheese flavor corn chips

2-3 cups shredded lettuce

Brown ground beef and drain. Crush corn chips by hand. Mix all ingredients in large bowl. Refrigerate until ready to serve.
[[Category:Salad]]
[[Category:TexMex]]

Cincinnatti "Skyline" Chili

2024-10-03T22:55:01Z

Cb422cd: Created page with "2 lbs ground chuck 2 C chopped onion 4 C beef stock 16 oz tomato sauce 2-3 T chili powder 2 T apple cider vinegar 2 t Worcestershire Sauce ½ ounce grated unsweetened chocolate or 3 T cocoa 2 T minced garlic 1 t ground cumin ½ t salt ½ t cayenne pepper ¼ t ground allspice 1 bay leaf Add beef to beef stock in Dutch oven. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for an additional 30 minutes. Add remaining ingre..."

2 lbs ground chuck

2 C chopped onion

4 C beef stock

16 oz tomato sauce

2-3 T chili powder

2 T apple cider vinegar

2 t Worcestershire Sauce

½ ounce grated unsweetened chocolate or 3 T cocoa

2 T minced garlic

1 t ground cumin

½ t salt

½ t cayenne pepper

¼ t ground allspice

1 bay leaf

Add beef to beef stock in Dutch oven. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for an additional 30 minutes. Add remaining ingredients. Simmer on low heat uncovered for 3 hours. Add additional water when needed if chili becomes too thick. Remove bay leaf. Refrigerate overnight. Skim off any grease that comes to the top. Reheat on low until warmed through.
[[Category:Soup]]
[[Category:Chili]]

Texas Red

2024-10-03T22:54:17Z

Cb422cd: Created page with "4 lbs ground Chuck 1 lg yellow onion, chopped 1 t dried oregano 1 t cumin 3 T Ancho chili powder 1 t cayenne peper 2 C crushed tomatoes 2 ½ C water 1 t cornmeal Salt to taste Brown ground beef and onion in a Dutch oven over medium heat until lightly browned. Add remaining ingredients. Bring to slow boil. Reduce heat to low and simmer for 1 – 2 hours. Remove from heat. Refrigerate overnight. Skim off any grease that comes to the top. Reheat on low until warme..."

4 lbs ground Chuck

1 lg yellow onion, chopped

1 t dried oregano

1 t cumin

3 T Ancho chili powder

1 t cayenne peper

2 C crushed tomatoes

2 ½ C water

1 t cornmeal

Salt to taste

Brown ground beef and onion in a Dutch oven over medium heat until lightly browned. Add remaining ingredients. Bring to slow boil. Reduce heat to low and simmer for 1 – 2 hours. Remove from heat. Refrigerate overnight. Skim off any grease that comes to the top. Reheat on low until warmed through.
[[Category:Soup]]
[[Category:Chili]]

Bavarian Echoes Chili

2024-10-03T22:50:12Z

Cb422cd:

2 Tbl Salad oil

1 1/2# Bulk [[Bratwurst]]

1 C. Chopped onion

3 cloves garlic crushed

1/8 tsp black pepper

1 Tbl Hot chili powder

1/2 tsp oregano

1/2 tsp cumin

3/8 tsp crushed red pepper

1 Tbl beef base

1 6 oz can tomato paste

1 1/2 Bottles European type beer

2 15 oz cans dark kidney beans, not drained

2 Cups [[sauerkraut]], drain & rinse

Brown sausage in oil with onion and garlic. Add seasonings, paste, beef base and beer. Bring to a boil. Add beans & kraut and simmer 1 1/2-2 hours. Cool quickly and refrigerate. Reheat the next day. Always best the 2nd day. Makes 1 gallon.
[[Category:Soup]]
[[Category:Chili]]

Bavarian Echoes Chili

2024-10-03T22:47:55Z

Cb422cd: Created page with "2 Tbl Salad oil 1 1/2# Bulk [Bratwurst] 1 C. Chopped onion 3 cloves garlic crushed 1/8 tsp black pepper 1 Tbl Hot chili powder 1/2 tsp oregano 1/2 tsp cumin 3/8 tsp crushed red pepper 1 Tbl beef base 1 6 oz can tomato paste 1 1/2 Bottles European type beer 2 15 oz cans dark kidney beans, not drained 2 Cups sauerkraut, drain & rinse Brown sausage in oil with onion and garlic. Add seasonings, paste, beef base and beer. Bring to a boil. Add beans & kraut..."

2 Tbl Salad oil

1 1/2# Bulk [Bratwurst]

1 C. Chopped onion

3 cloves garlic crushed

1/8 tsp black pepper

1 Tbl Hot chili powder

1/2 tsp oregano

1/2 tsp cumin

3/8 tsp crushed red pepper

1 Tbl beef base

1 6 oz can tomato paste

1 1/2 Bottles European type beer

2 15 oz cans dark kidney beans, not drained

2 Cups sauerkraut, drain & rinse

Brown sausage in oil with onion and garlic. Add seasonings, paste, beef base and beer. Bring to a boil. Add beans & kraut and simmer 1 1/2-2 hours. Cool quickly and refrigerate. Reheat the next day. Always best the 2nd day. Makes 1 gallon.
[[Category:Soup]]
[[Category:Chili]]

Baked Potato Soup

2024-10-03T22:45:43Z

Cb422cd: Created page with "3 lbs. red potatoes 1/4 cup butter, melted 1/4 cup flour 2 quarts half−and−half 1 pound block Velveeta cheese, melted White pepper, to taste Garlic powder, to taste 1 tsp. hot pepper sauce 1/2 lb. bacon, fried crisply 1 cup cheddar cheese, shredded 1/2 cup fresh chives, chopped 1/2 cup fresh parsley, chopped Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until..."

3 lbs. red potatoes

1/4 cup butter, melted

1/4 cup flour

2 quarts half−and−half

1 pound block Velveeta cheese, melted

White pepper, to taste

Garlic powder, to taste

1 tsp. hot pepper sauce

1/2 lb. bacon, fried crisply

1 cup cheddar cheese, shredded

1/2 cup fresh chives, chopped

1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until almost cooked. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half−and−half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into

individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

{{DEFAULTSORT:Loaded Baked Potato Soup}}
[[Category:Soup]]
[[Category:Potato]]

Baked French Onion Soup

2024-10-03T22:44:24Z

Cb422cd: Created page with "1/2 pound Firm white onions −− sliced 1/4 cup Butter 2 tablespoons Corn oil 3 tablespoons Flour 1 quart [Chicken broth] 1 quart [Beef broth] 8 slices [French bread] Sliced Provolone cheese Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Simmer for 20-30 minutes. Divide among 8 oven−proof bowls. Flo..."

1/2 pound Firm white onions −− sliced

1/4 cup Butter

2 tablespoons Corn oil

3 tablespoons Flour

1 quart [Chicken broth]

1 quart [Beef broth]

8 slices [French bread]

Sliced Provolone cheese

Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Simmer for 20-30 minutes. Divide among 8 oven−proof bowls. Float a slice of garlic bread atop each serving. Cover garlic bread with 2-3 slices provolone cheese. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.

I prefer to make garlic bread by roasting garlic and rubbing it on the toasted bread. You can make the garlic bread however you like.
[[Category:Soup]]
[[Category:Onion]]

Crab Rangoon

2024-10-03T22:43:45Z

Cb422cd: Created page with "1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat. 1 tsp. Worcestershire sauce 1/4 tsp. garlic powder or 1 minced garlic clove 1 − 8 oz. pkg. cream cheese at room temperature 2 scallions finely sliced 1 tsp sugar or sugar substitute 1 egg yolk, beaten 3 dozen won−ton wrappers Combine crabmeat, Worcestershire sauce, garlic, scallion and sugar, until it forms a paste−like consistency. Place rounded spoonful of mixture in center of each wrap..."

1/2 Pound fresh crabmeat, drained and chopped, or canned crab meat.

1 tsp. Worcestershire sauce

1/4 tsp. garlic powder or 1 minced garlic clove

1 − 8 oz. pkg. cream cheese at room temperature

2 scallions finely sliced

1 tsp sugar or sugar substitute

1 egg yolk, beaten

3 dozen won−ton wrappers

Combine crabmeat, Worcestershire sauce, garlic, scallion and sugar, until it forms a paste−like consistency.

Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners of wrapper together, pinch to seal , brush with egg yolk Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers will only keep for a day or two. Do not freeze.
[[Category:Seafood]]
[[Category:Chinese]]
[[Category:Appetizers]]

Creamy Chili Sauce

2024-10-03T22:36:42Z

Cb422cd: Created page with "1 pint Mayonnaise 1 pint Sour cream 1/2 C. Chili sauce 1/2 tsp. Cayenne pepper Mix all ingredients well. Cover & store in refrigerator until ready to serve. Category:Sauce Category:Condiment"

1 pint Mayonnaise

1 pint Sour cream

1/2 C. Chili sauce

1/2 tsp. Cayenne pepper

Mix all ingredients well. Cover & store in refrigerator until ready to serve.
[[Category:Sauce]]
[[Category:Condiment]]

Bloomin' Onion

2024-10-03T22:32:13Z

Cb422cd: Created page with "Batter: 1/3 C. Cornstarch 1 1/2 C. Flour 2 tsp. Garlic -- minced 2 tsp. Paprika 1 tsp. Salt 1 tsp. Pepper 24 oz. Beer Seasoned Flour: 2 C. Flour 4 tsp. Paprika 2 tsp. Garlic powder 1/2 tsp. Pepper 1/4 tsp. Cayenne pepper 4 Large Vidalia or Sweet Texas Onions Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1" of petals from center of onion. Soak in Ice Water Bath for 30 minutes to an hour to help onion bloom. Mi..."

Batter:

1/3 C. Cornstarch

1 1/2 C. Flour

2 tsp. Garlic -- minced

2 tsp. Paprika

1 tsp. Salt

1 tsp. Pepper

24 oz. Beer

Seasoned Flour:

2 C. Flour

4 tsp. Paprika

2 tsp. Garlic powder

1/2 tsp. Pepper

1/4 tsp. Cayenne pepper

4 Large Vidalia or Sweet Texas Onions

Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end. Remove about 1" of petals from center of onion. Soak in Ice Water Bath for 30 minutes to an hour to help onion bloom. Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. Dip onion in seasoned flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly. Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes.

Drain on paper towels.

Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with [[Creamy Chili Sauce|[Creamy Chili Sauce].]]
[[Category:Appetizers]]
[[Category:Fried]]
[[Category:Onion]]

My wiki:Privacy policy

2024-10-03T15:02:16Z

Cb422cd:

This is the Privacy Policy.
It is our policy that it remains private.

Thank you for your understanding.

--Management

My wiki:Privacy policy

2024-10-03T15:01:58Z

Cb422cd: Created page with "This is the Privacy Policy. It is our policy that it remains private. Thank you for your understanding."

This is the Privacy Policy.
It is our policy that it remains private.

Thank you for your understanding.

MediaWiki:Sidebar

2024-10-03T13:57:45Z

Cb422cd:

* navigation
** Special:AllPages|All Recipes
** Special:Categories|categories
* SEARCH
* TOOLBOX
* LANGUAGES

MediaWiki:Sidebar

2024-10-03T13:57:07Z

Cb422cd:

MediaWiki:Sidebar

2024-10-03T13:56:43Z

Cb422cd:

Deviled Eggs

2024-10-03T02:30:39Z

Cb422cd: Created page with "12 Eggs, hard boiled 4 Tb Dijon mustard 2 scallions, finely chopped 6 Tb mayonnaise 2 tsp parsley 1/4 tsp salt 1/2 tsp pepper paprika Cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks and mix in all ingredients except paprika. Put yolk mixture into a gallon size zipper bag. Cut off one corner and pipe into egg halves. Store loosely covered in refrigerate until ready to serve. Makes 24 Deviled Eggs Category:Eggs Category:Appetizers"

12 Eggs, hard boiled

4 Tb Dijon mustard

2 scallions, finely chopped

6 Tb mayonnaise

2 tsp parsley

1/4 tsp salt

1/2 tsp pepper

paprika

Cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks and mix in all ingredients except paprika. Put yolk mixture into a gallon size zipper bag. Cut off one corner and pipe into egg halves. Store loosely covered in refrigerate until ready to serve.

Makes 24 Deviled Eggs
[[Category:Eggs]]
[[Category:Appetizers]]

MediaWiki:Sidebar

2024-10-02T17:51:00Z

Main Page

2024-10-02T15:13:06Z

Cb422cd:

Welcome to our recipe book

Hope you enjoy the food.

__FORCETOC__

Quark Cheese Dip & Spread

2024-10-02T15:11:03Z

Cb422cd:

This isn't really Quark. This is a knock-off Dip or spread. Not the actual cheese. 
1 8 oz pkg Cream Cheese (Neufchatel can be used as well for a lower fat content) 
1 8 oz pkg Cottage Cheese 
1 medium onion, grated 
1 tsp white pepper (black is fine too) 
1 small bundle scallion greens, chopped
----
Soften Cream Cheese in mixing bowl. Add Cottage Cheese, Onion & pepper. Mix on medium speed until light & fluffy. Add scallions & mix until dispersed through mixture. Season with pepper to taste. 

This is great on a bagel, fresh rye bread, as a sandwich spread, veggie dip & chip dip.
[[Category:Cheese]]
[[Category:Dip]]
[[Category:Spread]]

Quark Cheese Dip & Spread

2024-10-02T14:49:26Z

Cb422cd:

This isn't really Quark. This is a knock-off Dip or spread. Not the actual cheese. 
1 8 oz pkg Cream Cheese (Neufchatel can be used as well for a lower fat content) 
1 8 oz pkg Cottage Cheese 
1 medium onion, grated 
1 tsp white pepper (black is fine too) 
1 small bundle scallion greens, chopped

asdf

sadf

sadf 
----
Soften Cream Cheese in mixing bowl. Add Cottage Cheese, Onion & pepper. Mix on medium speed until light & fluffy. Add scallions & mix until dispersed through mixture. Season with pepper to taste. 

This is great on a bagel, fresh rye bread, as a sandwich spread, veggie dip & chip dip.

Main Page

2024-10-02T14:49:01Z

Cb422cd:

Welcome to our recipe book

Hope you enjoy the food.

Quark Cheese Dip & Spread

2024-10-02T13:38:18Z

Cb422cd:

This isn't really Quark. This is a knock-off Dip or spread. Not the actual cheese. 
1 8 oz pkg Cream Cheese (Neufchatel can be used as well for a lower fat content) 
1 8 oz pkg Cottage Cheese 
1 medium onion, grated 
1 tsp white pepper (black is fine too) 
1 small bundle scallion greens, chopped 
----
Soften Cream Cheese in mixing bowl. Add Cottage Cheese, Onion & pepper. Mix on medium speed until light & fluffy. Add scallions & mix until dispersed through mixture. Season with pepper to taste. 

This is great on a bagel, fresh rye bread, as a sandwich spread, veggie dip & chip dip.

Quark Cheese Dip & Spread

2024-10-02T13:37:43Z

Cb422cd:

This isn't really Quark. This is a knock-off Dip or spread. Not the actual cheese. 
1 8 oz pkg Cream Cheese (Neufchatel can be used as well for a lower fat content) 
1 8 oz pkg Cottage Cheese 
1 medium onion, grated 
1 tsp white pepper (black is fine too) 
1 small bundle scallion greens, chopped 

Soften Cream Cheese in mixing bowl. Add Cottage Cheese, Onion & pepper. Mix on medium speed until light & fluffy. Add scallions & mix until dispersed through mixture. Season with pepper to taste. 

This is great on a bagel, fresh rye bread, as a sandwich spread, veggie dip & chip dip.

Quark Cheese Dip & Spread

2024-10-02T13:32:06Z

Cb422cd: Created page with "This isn't really Quark. This is a knock-off Dip or spread. Not the actual cheese. 1 8 oz pkg Cream Cheese (Neufchatel can be used as well for a lower fat content) 1 8 oz pkg Cottage Cheese 1 medium onion, grated 1 tsp white pepper (black is fine too) 1 small bundle scallion greens, chopped Soften Cream Cheese in mixing bowl. Add Cottage Cheese, Onion & pepper. Mix on medium speed until light & fluffy. Add scallions & mix until dispersed through mixture. Season with pep..."

This isn't really Quark. This is a knock-off Dip or spread. Not the actual cheese.
1 8 oz pkg Cream Cheese (Neufchatel can be used as well for a lower fat content)
1 8 oz pkg Cottage Cheese
1 medium onion, grated
1 tsp white pepper (black is fine too)
1 small bundle scallion greens, chopped

Soften Cream Cheese in mixing bowl. Add Cottage Cheese, Onion & pepper. Mix on medium speed until light & fluffy. Add scallions & mix until dispersed through mixture. Season with pepper to taste.

This is great on a bagel, fresh rye bread, as a sandwich spread, veggie dip & chip dip.

Main Page

2024-10-02T13:03:32Z

Cb422cd: Replaced content with "Welcome to our recipe book Hope you enjoy the food."

Welcome to our recipe book

Hope you enjoy the food.