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17 February 2007 @ 03:21 pm
Notes: Stolen from lynnmathews' coworker, pasted here because this community is the only cookbook I can't lose.

6 Eggs (Seperated)
1 Cup Sugar
1 1/2 Quarts Heavy Whipping Cream Or Just Heavy Cream
Dash Cinnamon (I use the stick) and Nutmeg

Beat Egg Yolks and Sugar together until smooth and lemon colored set aside while you beat the egg whites until stiff - SLOWLY add cream continue mixing. Add in Yolks and Sugar and blend well.
Makes about 1/2 gallon

Add 1/4 cup of each:
13 February 2007 @ 11:48 pm
Note: Shamelessly copy/pasted from an email my sister was kind enough to send.

4 cups (about 2 bunches) of broccoli florets
1 cup raisins
1 medium sized purple onion
1/2 cup chopped bacon (about 9-10 slices)

For Dressing:

1 cup mayonnaise
1/2 cup sugar
1/4 cup white vinegar

Cut up broccoli florets into small, bite-sized pieces. Cook bacon until crisp and drain. To make dressing, combine mayonnaise, sugar and vinegar and stir well. Assemble salad in bowl, with broccoli, chopped onion, bacon bits, and raisins. Pour dressing over (don't pour all of it at once- use about 3/4 and see if that is enough, if not, add the rest of it) and mix well. Can be made ahead the night before and kept in the refrigerator.

It's really, really good.
01 June 2006 @ 09:27 pm
Corn cakes:

4 cups canned corn, drained
4 eggs
1/4 cup chopped fresh basil
1 teaspoon chopped fresh rosemary
1/2 cup chopped cilantro
1 1/2 cups cornmeal
1/2 cup shredded cheddar
Salt and pepper to taste
4 egg whites

In a food processor or blender combine eggs, 1/2 the corn, basil, rosemary, and cilantro.
Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, cheese, salt and pepper.
Fold in the egg whites.
In a large non-stick frying pan heat butter (enough to more than coat the pan) over medium heat.
Spoon in corn batter-I like to use a measuring cup of a 1/4 cup. Fry until golden brown and cooked through (for about 2 minutes per side). Add more butter and continue.

Makes about 14, served 6 comfortably.

Black Bean salad
4 cups black beans
1/2 cup chopped cilantro
1/2 cup lime juice
1/2 cup olive oil
1 tablespoon cumin
1 tbs. black pepper
2 tbs. salt
2 small avocados
2 cups cherry tomatoes
2 cloves garlic

chop tomatoes into quarters, crush garlic, chop avacados and mix. This ended up being on the small side for 6, should work better for four
26 March 2006 @ 05:35 pm
Sorry, my veggie friends. This was stolen from Emeril, and slightly modified. (I couldn't find "Emeril's Original Essence" so I used the italicized ingredients instead. The strikeout shows the original recipe.) I'm cooking this tonight, and I'll tell you how it turned out.


1 cup buttermilk
3 tablespoons Emeril's Original Essence
AMP's Blend of:
  • 1 tbsp garlic powder
  • 1 tbsp cyanne papper
  • 1 tbsp paprika

2 teaspoons salt
One 3 1/2-pound chicken, cut into 8 pieces (or 8 chicken parts of your choosing)
2 tablespoons olive oil
3/4 cup pecan pieces
3/4 cup bleached all-purpose flour
1/2 teaspoon freshly ground black pepper


Combine the buttermilk, 1 tablespoon of the Essence AMP's Blend, and 1 teaspoon of the salt in a large (1-gallon) plastic storage bag. Add the chicken pieces, seal, and gently squeeze to coat the chicken evenly. Refrigerate for at least 1 hour, or up to 4 hours.

Preheat the oven to 400°F. Grease a heavy baking sheet with the olive oil and set aside.

Pulse the pecans in a food processor or blender until finely chopped into a meal.

Combine the ground pecans, the flour, the remaining 2 tablespoons Essence AMP's Blend and 1 teaspoon salt, and the pepper in another large plastic bag.

Remove the chicken from the buttermilk mixture. Add the chicken one piece at a time to the pecan-flour mixture, and shake to coat evenly. Put the chicken skin side down on the prepared baking sheet.

Bake the chicken for 30 minutes, then turn it. Return to the oven and bake until the juices run clear when pierced with a fork, about 30 minutes. Serve hot, or let cool to room temperature.

Yield: 4 servings
27 January 2006 @ 02:07 pm
Easiest dinner EVER! Preheat the oven to 350F and prepare the garlic bread but don't put it in yet. Prepare the chili and once everything is in the pot, put the garlic bread in the oven. Then everything should be ready to go at the same time!

Vegetarian Chili
Serves about 6 people. Seriously, easiest EVER!

-1 can light kidney beans (I use Joan of Arc brand on all of these)
-1 can dark kidney beans
-1 can "chili beans" (kidney beans in chili sauce...)
-1 to 2 cans plain tomato sauce (I use Hunts)
-1 bag frozen tofu crumbles (I use Morning Star Farms)
-1 cup frozen corn (optional)
-Lots of minced garlic
-Garlic salt
-Cayenne pepper
-Chili powder (not the spicy kind)

-Can opener
-Big pot

-Put the heat on medium. Open all the cans. Drain the 2 kidney beans a little before adding to pot. Put in all the beans and add 1 or 2 cans tomato sauce depending on how soupy you want your chili.
-Cut open and add the tofu crumbles (no need to defrost).
-Measure and add a cup or so of frozen corn, if you like corn (it adds nice texture and color!). Again, no need to defrost.
-Add lots of minced garlic. I use 2 tablespoons which comes out to be, I dunno, like 10 cloves.
-The other spices to taste. I recommend going heavy on the chili powder, medium on the garlic salt, and light on the cayenne pepper.
-Let all of the ingredients cook together on medium for 10 to 15 minutes, stirring occasionally. It's not an exact science--as long as everything gets hot it'll be fine! Now's a good time to put that garlic bread in the oven...

Vegan Garlic Bread
Serves as many as you want! Great way to get rid of kind-of stale bread...

-Crusty loaf of bread
-Olive oil
-fresh or dried/crushed basil leaves
-Garlic salt
-Minced garlic

-Little bowl
-Pastry brush

-Preheat oven to 350F
-Cut up as much bread as you'd like to make
-Pour olive oil into a little bowl and use a pastry brush to spread on the white part of the bread
-Spread on a little minced garlic
-Sprinkle plenty of garlic salt and a little bit of basil
-Place on a tin-foil covered baking sheet and cook for 10 or so minutes. Keep an eye on it so that it doesn't burn!

Serve with chili or marinara sauce!V
Listening to: Billie Holiday - Comes Love
27 January 2006 @ 01:39 pm
Chocolate Chip Cookie Muffins
Makes 12 large muffins

-2 cups flour
-1/2 tsp baking soda
-1/2 tsp salt
-1 cup brown sugar
-1/4 cup pure maple syrup
-1/2 cup corn oil
-1/2 cup applesauce
-1 tsp baking powder
-1 tsp vanilla extract
-1 1/2 cups semi-sweet chocolate chips*
*the rest of the recipe is vegan, so if you want to keep it vegan, make sure to check the ingredients on the chips

1. Preheat oven to 350F and prepare a muffin sheet with muffin cups (no need to grease them)
2. Combine sugar, syrup, oil, baking powder, applesauce, and vanilla. In another container, combine flour, baking soda and salt. Slowly add the dry ingredients to the wet ones. An electric mixer helps but is not necessary!
3. Drop dough into the muffin cups.
4. Bake 20-25 minutes. This you really have to monitor though because it's been anywhere from 15-28 for me. Have toothpicks ready and just keep checking.

White Icing
Mmm, vegan. And not too rich!
Makes enough to cover 12 muffins

-1/2 cup shortening (I use Crisco)
-2 cups powdered sugar (I use 10x but I don't think it matters)
-1/2 tsp vanilla extract
-1 tbsp water

1. Combine all the ingredients in a bowl. Again, an electric mixer really helps but isn't necessary!
2. Cover the icing and put it on the muffins after they've cooled or refrigerate until it's ready. The icing can sit out all day as long as it's covered, but I wouldn't recommend it for long-term storage.
02 January 2006 @ 09:10 pm
Serves four


2 Spanish onions

2 tablespoons vegetable oil

2 tablespoons butter

1 clove garlic, finely chopped

2 tablespoons all-purpose flour

2 cans beef broth

1/2 cup red wine

1 bay leaf

1/4 teaspoon leaf thyme, crumbled

1/4 teaspoon salt (optional)

4 slices French bread

1 clove garlic, crushed

4 (or more) thin slices of either Gruyere or Provolone cheese

2 teaspoons grated Parmesan cheese

Ground pepper to taste


1. Peel onions and trim ends. Cut onions in half lengthwise; then cut crosswise into thin slices.

2. Heat together oil and butter in large kettle. Add onions; stir to coat well. Reduce heat to medium-low. Cover and cook, stirring occasionally, until onions are very limp and just beginning to color, about 20 minutes.

3. Stir in chopped garlic. Increase heat to medium. Cook, uncovered, stirring frequently until onions are amber or caramel colored, about 30 minutes. Stir more frequently toward end of cooking time to prevent sticking.

4. Sprinkle onions with the flour. Stir to thoroughly combine flour with onions. Cook over medium heat for 2 to 3 minutes, stirring mixture frequently.

5. Stir in 1 cup broth, scraping up browned bits from bottom. Bring to gentle boil; cook 1 minute. Stir in bay leaf, thyme, remaining broth and salt, if using. Simmer, partially covered, 20 to 30 minutes.


1. Toast the bread until lightly brown

2. Rub bread with crushed garlic on both sides

Version 1

3. Place cheese on each crouton, sprinkle with Parmesan. Toast until cheese is melted and golden brown. Add to bowl of soup.

Version 2

3. Add toast to bowls of soup. Add the cheeses, and place bowls back into oven until cheese is brown (my mom usually does this in the toaster oven…can also be kept warm in there).

4. Serve immediately. Enjoy!

This recipe comes by way of Kelly's mom! Thanks Kelly's mom!
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02 January 2006 @ 08:58 pm

Pie crust
2 ounces margarine
1/2 cup chopped onion
2 cups mushrooms, chopped
1 teaspoon lemon juice
4 eggs
1 cup cream
3/4 cup grated Swiss cheese
onion salt and pepper to taste

My recommendation is to buy one of the pre-made pie crusts at the grocery store-- one of the ones from the refrigerated section, not one of the pre-baked ones. Lay the pie crust into the pan, prick with a fork to make sure it doesn't bubble, and bake for about 15 minutes at 350 degrees, until barely cooked. Set aside.

Melt margarine in skillet. Add onions, mushrooms, lemon juice, onion salt and pepper, and cook for a few minutes until liquid is absorbed, stirring frequently. Beat eggs and cream together, mix in onion/mushroom mix, and pour into pie crust. Sprinkle Swiss cheese on top and bake for 30 minutes at 350 degrees, until quiche is puffy and brown on top, and knife comes out clean.


You can use either light or heavy cream in this-- I use heavy, originally because it was all I could find and then because it tastes better. But also it's very bad for you. Your choice.

This recipe doesn't have to be vegetarian-- you can put anything into a quiche that you want. Personally I favor broccoli and ham.
02 January 2006 @ 05:06 pm
Serves 8

1 1/2 cups heavy cream
1/2 cup passion fruit juice
1/3 cup sugar
4 eggs
8 tsp sugar (Yep, on here twice)

Preheat the oven to 250. Mix creme, juice and 1/3 cup sugar in a saucepan; simmer until sugar is completely blended in. Whisk 1/2 cup creme and eggs in a bowl, add saucepan contents and blend. Place 8 4oz oven-proof cups in a large baking dish and divide the mix evenly among them. Pour hot water in containing dish 3/4 up the sides of the cups. Back in lowest oven rack ~72 minutes. Make sure the sides are firm, and the center soft. Cool on rack, then chill. Once chilled, sprinkle 1 tsp of sugar per cup and caramelize. Serve immediately.
01 January 2006 @ 07:30 pm
Classic Buttermilk Waffles
1 cup all-purpose flour
1 cup whole wheat flour
3 tbs. sugar
1 tsp. kosher salt
1/2 tsp. baking soda
1 tsp. baking powder
3 whole eggs
2 oz. melted butter (unsalted)
1 pint (16 oz.) buttermilk

Combine dry goods in one bowl. Beat 3 eggs in separate bowl, stir in melted butter and room temperature buttermilk. Pour wet goods into dry goods bowl, mix until mostly smooth. Pour into waffle iron, let cook.

Chocolate Waffles
Exactly the same as the Buttermilk Waffles, except substitute 1 cup all-purpose and 1 cup whole wheat flour with 1 1/2 cup all-purpose flour and 1/2 cup cocoa powder. Add 1 tsp. vanilla extract and 3/4 cup of chocolate chips to the wet goods mixture. It's delicious with ice cream!
Feeling so damn: fullfull