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jca's avatar

What recipe would you like to add to the "Fluther Recipe Book?"?

Asked by jca (36005points) July 5th, 2011

Pick a recipe, any recipe. If you were to choose a recipe to add to the “Fluther Recipe Book” what would you choose? It could be one of your unique dishes or something you had somewhere else and just love.

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44 Answers

Pied_Pfeffer's avatar

Parmesan Onion Souffle.
Mix three blocks of cream cheese with two cups of shredded Parmesan cheese and about a cup of chopped onions. Bake at about 400 degrees F. until the top starts to turn brown. Serve with chips or crackers. It is utterly divine, and this is coming from someone who dislikes cream cheese.

Neizvestnaya's avatar

Enchilada Gravy

Large skillet heated to medium
1 big serving spoon of shortening (the kind of spoon you get in cooking utensil packs)
1 big serving spoon of all purpose flour, sifted
½ big serving spoon of New Mexico chili powder
1 tblsp of salt

Melt the shortening and then add in the flour to toast it light brown
Add in the chili powder to mix it with the browned flour paste
Add warm water a little at a time and whisk in until you have gravy the thickness you like
Add the salt
Taste and add more chili powder until you get the flavor intensity you like.

This gravy is good on enchiladas, fried potatoes and mixed into refried beans & cheese to make chip dip.

Berserker's avatar

The Desperation Sandwich
(so named after a Stephen King book I was reading at the time that I created this snack; this is what welfare does to you)

Make toast, but not too crispy that it can’t absorb any juice.

Put mustard on the two toasts.

Add generous slices of Spam.

Add pickled banana peppers. Make sandwich.

For the Desperation Deluxe, you can also add fried onions. (I made this sandwich when I had no food, but I ended up liking it, so I keep making it to this day. The onions were a good addition )

Good for a nighttime snack; happy nightmares! I guess it sounds nasty, but I like it.

@Kardamom may have a heart attack when she sees my lack of culinary finesse. XD

TexasDude's avatar

Fiddle Bastard’s Super Spicy Mexican Beer Bread

3 cups self-rising flour
1 cup yellow cornmeal
12 ounces Corona Extra or Dos Equis Amber
A handful of pickled jalapenos
Tabasco sauce
Mexican hot sauce of your choice
A tablespoon or so of sugar
A stick of butter.

Preheat oven to 375 degrees.
In a large bowl, mix the flour, cornmeal, sugar, hot sauce, and beer until you get a doughy ball of awesomeness. Press it into a buttered loaf pan and poke some jalapenos down into the mixture. Bake for 50 minutes or so. About 5 minutes before taking it out of the oven, melt the butter in a mug and mix Tabasco sauce with it. Brush the mixture onto the loaf and let it bake for a few more minutes.

It should look like this when you are done.

Berserker's avatar

Hot damn, I love spicy food, I think I wanna try that bread a hand. Seems simple to make, too.

TexasDude's avatar

@Symbeline it’s really spicy. I’m pretty much immune to spicyness, so I go really heavy on the hot sauce. It will clear out your sinuses, that’s for sure.

Berserker's avatar

I’m sure I can hack it. :)

Kardamom's avatar

Here is one of my own recipes that I call Very Veggie Enchiladas

My Dad recently had heart surgery so I wanted to try to make some recipes for him that would be heart healthy as well as good tasting. This recipe is chock full of veggies, uses whole grain corn tortillas and substitutes low fat cottage cheese for full fat jack or cheddar cheese. I thought a green sauce would be best for this dish, but most of the store bought sauces are full of nasty, un-natural things and are especially high in sodium content (The Frontera sauce had 35 mg of sodium compared to 200 mg and up in the canned green enchilada sauces). Generally I would make my own sauce, but this week I was in a hurry. I found a jarred green tomatillo sauce made by Frontera (who incidentally makes a line of excellent salsas) that is made for livening up guacamole. But for my purposes, I used it as my enchilada sauce. Perfect. I even surprised myself at how good these enchiladas tasted. For this go round I used kale, orange colored cauliflower (which has more beta-carotene than white, and looks really terrific) and fresh mushrooms. You can substitute just about any kind of veggies you like. Next time I’m going to try artichoke hearts, carrots and asparagus.

1 package Trader Joe’s brand Corn Tortillas
1 -8 oz. jar Frontera All Natural Guacamole Mix
1 -16 oz. container low fat Cottage Cheese
2 Tablespoons Olive Oil, divided use
1 and ½ Cups chopped fresh Kale
1 and ½ Cups sliced fresh White Mushrooms
1 cup diced Yellow Onion
1 -4.5 oz. can chopped Green Chilies, rinsed
1 and ½ Cups chopped fresh orange-colored Cauliflower


Start by spooning the cottage cheese into a fine wire mesh strainer over a bowl, to allow some of the liquid drain off; ten or fifteen minutes ought to do the trick. Preheat your oven to 425 degrees. In a medium sized skillet, sauté the diced yellow onions in 1 tablespoon of olive oil until just soft, add the mushrooms and stir until they just start to brown, then add the rinsed green chilies (they’re rinsed to remove most of the added sodium) until heated through. Empty the mushroom/ green chilies mixture into a bowl and set aside. In the same skillet, sauté the orange colored cauliflower in 1 tablespoon of olive oil until it just starts to brown, then set the cauliflower aside. Meanwhile, spread about 4 tablespoons of the Frontera All Natural Guacamole Mix into the bottom of a glass 11 inch by 7 inch glass baking dish. Take 2 of the corn tortillas out of the package and cut them in half (because of the round shape of the tortillas and the rectangular shape of the baking dish, you will need four half sections of tortilla to fill in the middle spaces in your dish). Place two whole tortillas and one of the halved tortillas into the bottom of the dish to cover the bottom. Spread a thin layer of the cottage cheese over the tortillas, and then spread the mushroom/green chilies mixture over the bottom layer. Put down another layer of tortillas, spread another thin layer of cottage cheese over the tortillas, and then spread the chopped kale over this layer. Drizzle about 6 tablespoons of the Frontera sauce over the kale. Add another layer of tortillas and cottage cheese, and then spread the chopped orange colored cauliflower over this layer. Add one more layer of tortillas and cottage cheese for the top layer and pour the remaining Frontera sauce over the top layer and down into any crevices. Bake at 425 degrees for 20 minutes, or until bubbling and hot. This may sound like a lot of steps, but the prep time took me only about 20 minutes. I chopped and sautéed the vegetables while the cottage cheese was draining.

Cruiser's avatar

German Chocolate Cherry Cake….sorry family secret recipe! ;)

KateTheGreat's avatar

I’d tell you guys how I make my own alcohol, but it’s a secret! :)

Tropical_Willie's avatar

@KatetheGreat Eat a Milky Way and yeast. LOL

Raven_Rising's avatar

This recipe is from one of my favorite blogs, A Year of Slow Cooking . I hope you enjoy it as much as I do.

*** Crockpot Gyros ***

***The Ingredients***

For the gyro meat:
—1 pound ground lamb
—1 pound ground turkey
—4 tsp oregano
—2 tsp paprika
—1 chopped onion
—6 cloves minced garlic
—juice from 1 lemon

For the Tzatziki sauce (optional, but not really):
—1 small cucumber, peeled, seeded, and chopped
—1 cup plain non fat yogurt
—1 T olive oil
—3 cloves minced garlic
—2 T chopped fresh mint
—juice from 1 lemon

Extra stuff (optional. for reals):
—pita bread (but we’ve used corn tortillas)
—feta cheese

***The Directions***
— Chop up the onion and garlic and place them in the bottom of your crockpot.
— In a small mixing bowl, combine the two kinds of ground meat with the paprika and oregano.
— Make a little meatloaf with your hands and place on top of the chopped onion/garlic in your crockpot. Squeeze the juice of one lemon over the top of the meat. Cover and cook on LOW for 3–4 hours or on HIGH for about 2.
— While you are waiting for the meat to cook, make up the Tzatziki sauce and put it in the fridge.
— Carefully remove the meat from the crockpot and slice it thinly on a cutting board. Serve it with pitas,Tzatziki sauce and whatever desired fixings you have chosen.

WillWorkForChocolate's avatar

Chocolate Cake Shots

1 oz hazelnut liqueur
1 oz vanilla vodka
1 lemon, cut into wedges
white sugar

Gently wet the rim of a cocktail glass, then coat with sugar
Combine the hazelnut liqueur and vodka in the glass

Lick the sugar off the rim
Down the shot
Suck a lemon wedge

Tastes exactly like chocolate cake!!!

Aethelwine's avatar

Everyone raves about my peanut butter cookies, but I’m afraid my recipe would be overshadowed by Coloma’s brownies. :/

ucme's avatar

Spotted Dick

One acne clad, angst ridden adolescent named Richard.
Some custard.

lucillelucillelucille's avatar

Here you go!
Just leave out all the extras.No need to get fancy! :)

TheIntern55's avatar

Last time I was on Fluther, everyone was talking about Coloma’s lasagna. She makes good brownies too? I want a dinner party at her house!
At least, I think Coloma’s a she. Sorry if I offended you…..
I’m hungry!

TheIntern55's avatar

Also, here’s a recipe. Take some potatoes and cook them in a pan, but don’t get them thouroly cooked. Then, add eggs to the pan and stir them together while they finish cooking. Take a tortilla, add the mixture you just made and you have a breakfast taco! Feel free to add ketchup or hot sauce!

marinelife's avatar

@jonsblond I’d love to see your recipe. I love peanut butter cookies.

Curried Chicken Salad
1 c. Diced, cooked chicken meat
1 stalk Diced celery
1 small Diced apple
⅓–½ c. Chopped walnuts
Curry Powder

Mix all ingredients together well. Refrigerate for at least 30 min. until flavors blend. Serve over lettuce or as a sandwich filling.

TexasDude's avatar

@marinelife I’m definitely gonna have to try that. That sounds amazing. I’m a chicken salad freak.

marinelife's avatar

@Fiddle_Playing_Creole_Bastard It is also very good with either green seedless grapes cut in half or golden raisins in place of the apple, and pecans or cashews in place of the walnuts.

augustlan's avatar

Barbagiuans / modified for laziness and yummyness

2 shallots, minced
a few green onions, minced
2 cloves garlic – one minced, one crushed
½ lb morel mushrooms (or other meaty ‘shrooms), finely chopped
½ c grated Parmesan cheese
1 tsp butter
3 sprigs of thyme
1 c olive oil
1 cup butternut squash puree (found in the frozen vegetables section)
Pillsbury crescent rolls (several packages)
Salt and pepper to taste

Lightly saute the shallots, minced garlic and green onions. Add the mushrooms and let them wilt slightly. Remove from heat and allow it to cool down. Mix in the Parmesan and squash puree. Season with salt and pepper. Stuff crescent rolls with filling (I cut each dough triangle in half to make the finished product smaller). In a saute pan with high sides, heat the oil and add the thyme sprigs and the second clove of garlic. Making sure the oil doesn’t get too hot, place the barbagiuans into the pan and fry for 3 to 4 minutes, or until golden brown. Drain on paper towels, and serve.

I know this sounds weird, but trust me… these things are delicious!

KateTheGreat's avatar

Something that’s like shepherd’s pie, but it isn’t. It’s just better.

Cook up some cooked beef and put a layer of it on the bottom of a 13×9 inch pan, or whatever kind of pan you have. Then take mashed potatoes and add a layer of that. Then, take some cooked zucchini and put a layer of that on top of it. Then take some feta cheese and sprinkle it on top. Take some crescent rolls and cover the entire top of the pan.

Cook until the crescent rolls are thoroughly cooked and then eat. It’s honestly one of the most delicious things….ever.

augustlan's avatar

Green Rice with Sausage

3 c cooked rice
1 package Jimmy Dean Sausage, regular flavor
1 medium onion, chopped
Several mushrooms, chopped
1 bag frozen broccoli florets, thawed and chopped
2 eggs, beaten
½ c oil, scant
¼ tsp garlic salt
Salt and pepper to taste
1½ c milk
1 lb shredded cheese (I like sharp cheddar or something else with a strong taste), plus extra for topping

While cooking rice, brown sausage and onions with a little salt and pepper in a large, oven-safe dutch oven-type pan, adding mushrooms towards the end of the cooking time. When all is cooked, combine everything in the dutch oven, mixing well, and top with additional cheese. Bake at 350 degrees for about an hour, until dish thickens and top is browned.

SamIAm's avatar

@marinelife & @Fiddle_Playing_Creole_Bastard: I make a similar salad but with chicken, scallions, and red grapes… same dressing mixture: light mayo, curry powder, salt and pepper – oh nom nom

marinelife's avatar

@augustlan Those sound wonderful!

Kardamom's avatar

@augustlan I love anything that has mushrooms in it. And the fact that it also has butternut squash makes it even more appealing. Plus crescent rolls turn any food into party food!

I am so craving this right now!

And @Fiddle_Playing_Creole_Bastard‘s Spicy Beer Bread sounds amazing too. No one at my house will eat anything that spicy, so if I make it, it will be all for me. Bwaah haa haaa!

Kardamom's avatar

Oh yeah, we should have @Symbeline illustrate this cookbook too! : – P

Berserker's avatar

I’d do it. :)

Aethelwine's avatar

My oh so yummy peanut butter cookie recipe:

1 cup packed brown sugar
½ cup peanut butter (I prefer Peter Pan creamy)
½ cup butter (unsalted) slightly softened
1 egg
1¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
a pinch of ground ginger
1 cup dark chocolate chips

Mix sugar, peanut butter, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.

Heat oven to 375ºF.

Shape dough into 1 inch balls on ungreased cookie sheet. Flatten in crisscross pattern.

Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

@marinelife Your recipe looks delicious. I love to make curried chicken salad, but I’ve never used apple or walnut. I’ll have to try it!

Kardamom's avatar

@jonsblond I’ve been trying to find a good peanut butter cookie recipe in a book or online that didn’t use shortening, and only uses a small amount of butter. I think I’ll try yours. I love peanut butter cookies. Plus the addition of ground giner sounds very interesting.

TexasDude's avatar

So me and my roommate just made some chili entirely from scratch and without a recipe… it turned out awesome.

1 lb of red beans
A jar of jalapenos
One pablono pepper
One clove of garlic
2 small cans of tomato sauce
1 can of diced peppers and tomatoes
1 lb ground beef
1 small onion
Lots of hot sauce
Chili powder

Grill the beef with the onions, pepper, and garlic. Prepare the beans. Throw it all in a pot and dump in the jalapenos and add chili powder and everything else. Simmer for a long time. Eat with cheese and tortillas. Holy god that’s amazing.

Aethelwine's avatar

@Kardamom The recipe is Betty Crocker’s, but I changed a few things. It calls for ¼ cup butter and ¼ cup shortening. It also calls for ½ cup brown sugar and ½ cup white sugar. I’ve found that using only butter and only brown sugar makes a richer cookie. The ginger was my brainchild. Just a pinch though. It’s my secret ingredient. I’d only give it to Flutherites and family =)

Kardamom's avatar

@jonsblond I will never tell your secret. : )

TexasDude's avatar

@KatetheGreat exceedingly. Just the way I like it.

jca's avatar

@jonsblond: I wonder how those cookies would be if made with crunchy peanut butter and adding chocolate chips? By the way I’m giving you all good answers: Lurve party!

marinelife's avatar

@jca They have chocolate chips in the recipe.

jca's avatar

@marinelife: LOL – that shows how carefully I read it!

Jeruba's avatar

@augustlan, I presume you cook the squash according to the package directions?

Any special reason to use the frozen instead of cooking your own fresh butternut?

I’ve never heard of barbagiuans and can’t even figure out how to pronounce it. Is this for hors d’oeuvres, finger-food snacks, side dish, or what? It does sound delicious. Would crimini or portobellos work as well as morels?

augustlan's avatar

@Jeruba Hrm… If I remember correctly, you just thaw the squash puree, rather than actually cooking it. I’m sure it would be fine if you cooked your own, just more trouble. You’d have to seed it and puree it yourself. I’m way too lazy for that! ;) Probably any mushroom would work, and I think we used portobellos.

The only reason we stumbled upon them is that one of my girls had to do a school presentation on an assigned country, including making a food they were known for. This one was the only specialty she could find for the country she was assigned, Monaco. I’m not actually sure how or when they eat them in their ‘native country’, but we just ate them for a a casual dinner. Normally, they’d be wrapped in a dough similar to pie crust (we just used a Pillsbury crust for the school presentation part). After trying them made that way, I hit on the idea of using crescent rolls, which results in an even richer and tastier end result.

The filling alone is yummy enough to use as a dip for pita bread, crackers or tortilla chips, too.

Kardamom's avatar

Hungry Again ^^

bobbinhood's avatar

Hot Fudge

12 ounces evaporated milk
½ cup butter
3 squares unsweetened baking chocolate
2 cups sugar
1 tsp vanilla

Combine milk, butter, chocolate, and sugar in a sauce pan and place over medium heat. Stir occasionally until mixture comes to a boil. Stirring constantly, boil 5–10 minutes until mixture thickens. Remove from heat and stir in vanilla.

You want to let it cool before you use it on ice cream, or you will end up with ice cream fudge soup rather than ice cream topped with hot fudge. This makes nearly four cups, and you can store it in the refrigerator for a while. I haven’t tried it yet, but I’m sure it would be fine to freeze some, too.

If you don’t have baking chocolate, you can substitute 3 tablespoons cocoa and 1 tablespoon oil for each square of chocolate.

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