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Old 07-16-2011, 04:41 PM
 
15,748 posts, read 28,790,624 times
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Please post tried and true recipes that always get rave reviews. All categories welcome from Appetizers to Beverages to Main Dishes to Sides to Vegetables to Casseroles to All Desserts. These could be your recipes or those tried and true recipes that you loved from others and you were lucky enough to score the recipe!
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Old 07-16-2011, 05:55 PM
 
Location: SoCal desert
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I found this in a magazine about 25 years ago, listed as a salad - so I made it for Thanksgiving.

We've been serving it as a dessert ever since

Strawberry Salad
2 cups crushed (not too fine) unsalted pretzels
3 tablespoons white sugar
3/4 cup (1.5 sticks) butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces frozen nondairy whipped topping, thawed
2 cups water
2 packages (3 ounces each) strawberry jello
24 ounces frozen strawberries, partially thawed

Combine pretzels, white sugar, and butter. Press mixture into a 13 x 9 baking dish. Bake at 350 (preheated) for 15 minutes or until lightly toasted. Put dish on wire rack and cool completely. (And boy, will your house smell good!!)

Beat together cream cheese and the powdered sugar. Fold in whipped topping**. Spread mixture evenly on the cold pretzel crust.

Bring water to a boil, add jello and stir to dissolve. Add strawberries to jello. Pour *slowly* over cream cheese layer in dish.

Refrigerate until firm, cut into squares.

**Note - original recipe included 2 cups of miniature marshmallows mixed in at this point. My family did NOT like it with marshmallows.
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Old 07-17-2011, 06:05 AM
 
Location: Charlotte county, Florida
4,196 posts, read 5,563,959 times
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Default Dessert Recipe

German Chocolate Icing in the cake...Cake..

1 Box of German Chocolate cake mix
15oz can of coconut pecan frosting
4 eggs
1/2 cup oil
1 cup water

pre-heat oven to 350

Mix all above ingredients (including the icing) med speed, 2 minutes.
Pour into 12 cup tube or bundt pan, makes large cake use large pan.
Bake for 55 to 60 minutes.
Cool on wire rack 15 minutes, invert onto plate.
Dust with powdered sugar.

Makes a very super moist cake, coconut is not at all overpowering.
You can use any cake mix and any icing you want.

I absolutly love this cake and it's so easy.
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Old 07-17-2011, 06:28 AM
 
Location: Coastal Georgia
40,248 posts, read 49,757,290 times
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This is a beautiful, make ahead dessert recipe I've made dozens of times. It came from a Pillsbury Bake-Off (before they ruined it) cookbook from the 1960's. If you ever run across these early Bake Off cookbooks at garage sales, etc, they contain gems. So many of my tried and trues come from these cookbooks.

Raspberry Walnut Torte

Created By:
Mrs. Lewis P. Wallis - Pillsbury Bake-off Winner
Description:
This three layered dessert is a taste and texture treat. The raspberries are sandwiched between a cookie crust and a meringue-like layer with the whipped cream and raspberry sauce providing the perfect topping.

Ingredients:
1 cup flour
1/3 cup confectioners' sugar
1/2 cup soft butter

10 ounce package frozen red raspberries, thawed (reserve liquid)
3/4 cup chopped walnuts

2 eggs
1 cup sugar
1/4 cup flour
1/2 teas. salt
1/2 teas. baking powder
1 teas. vanilla extract

Whipped cream or ice cream

Raspberry Sauce:
1/2 cup water
1/2 cup sugar
2 tablespoons corn starch
1 tablespoon lemon juice
Combine water, reserved raspberry liquid, sugar and corn starch in saucepan. Cook, stirring constantly, until thickened and clear. Stir in lemon juice; cool.

Equipment:
13" x 9" baking pan

Preparation:
Combine 1 cup flour, confectioners' sugar and butter; blend well. Press mixture into bottom of 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.

Drain raspberries; reserve liquid for Sauce. Spoon berries over crust; sprinkle with walnuts.

Beat eqqs with sugar in small mixing bowl until light and fluffy. Add salt, 1/4 cup flour, baking powder and vanilla extrat; blend well. Pour over walnuts. Bake at 350° for 30 to 35 minutes until golden brown. Cool. Cut into squares. Serve with whipped cream and Sauce.

Servings:
10

Last edited by gentlearts; 07-17-2011 at 06:49 AM..
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Old 07-17-2011, 06:49 AM
 
Location: Coastal Georgia
40,248 posts, read 49,757,290 times
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I make this in the middle of the day, then pop it in for 45 mins during cocktail hour. EVERYONE loves it.
If you make this and the Raspberry Walnut torte above, you will get rave reviews every time.

Dijon Chicken

12 boneless chicken breasts
Mix in bowl:
1 1/4 c grated parmesan
2 c FRESH breadcrumbs (no, you may not use dry breadcrumbs)
1/3 cup minced, fresh parsley
salt

In another bowl, mix:
1/2 c butter, melted
1 T worcestershire sauce
3 T Dijon mustard
2-3 cloves minced garlic

Dip each chicken breast in butter mixture. Coat both sides with bread crumb mixture. Tuck ends under, so you have rounded rolls, and line up chicken in a 13x9" baking dish. You may need to warm up the butter mixture half way through, if it gets thick from the cold chicken. Pour any remaining butter mixture over the top of the chicken.

Bake at 325 for about 45 mins.
I usually serve pasta or rice pilaf with it, and asparagus or a salad.
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Old 07-17-2011, 05:35 PM
 
5,683 posts, read 9,460,094 times
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Oh, we've got a lot of multi-generation family favorites. I won't monopolize the thread by posting all of them, but here are a few:

Chicken With Potatoes and Olives
3-4 medium red potatoes, peels on, cubed
8-10 green olives, chopped
1 Tbs Rosemary
3-4 Tbs chopped parsley
2 cloves garlic minced
3 anchovies mashed
1 Tbs capers
3 Tbs Olive oil
1 3 lb chicken
Mix everything but chicken. Put in roasting pan. Cut up chicken (halved or jointed) and lay over potato/olive mixture. Bake at 375 for 1 hour and 15 to 1 hour and 30 minutes.


Broccoli-Rice Casserole
1 ¾ cups uncooked rice, either white or brown
¾ cup chopped onion
¾ cup chopped green pepper
1 cup chopped celery
4 Tbs. butter or margarine
2 (10-oz.) packages of frozen chopped broccoli
1 (8-oz.) jar of Cheese Whiz
1 (10 ¾ oz.) can cream of chicken soup
1 (10 ¾ oz.) can cream of mushroom soup
1 (3-oz.) can mushrooms, chopped
Optional: 1 cup cooked chicken, cut up or shredded

Cook rice according to directions. While rice is cooking, sauté onions, green pepper and celery in butter or margarine. Cook broccoli, drain and combine with Cheese Whiz, sautéed vegetables, undiluted soups and mushrooms (and chicken, if using). Fold in cooked rice and pour into 3-qt. casserole dish. Bake 30 minutes at 350⁰. Can be assembled a day ahead and baked just before serving, but if you do this, plan on an extra 15-20 minutes in the oven.


A few months back, I posted another of our favorites called King Ranch Casserole here: //www.city-data.com/forum/19167404-post11.html


Grandma's Pancakes
1.5 c. flour
1.5 Tbsp. sugar
1 Tbsp. baking powder
0.75 tsp. salt
2 eggs
1 cup milk

Sift dry ingredients into large bowl. Make a well in the flour mixture and drop the eggs into the well. Mix together with fork, gradually adding milk. Stir well.

Heat griddle to medium and spray with pan spray. Drip a bit of batter onto the griddle to test for heat level; if it puffs up relatively quickly, the griddle is hot enough. Ladle the batter onto the griddle and let cook for several minutes. Cakes are ready to flip when bubbles near the edge pop and hold their shape. Flip and cook until the underside is golden, then serve with butter and syrup.

Variations: use an extra tablespoon or two of milk when mixing up, then immediately after pouring a ladle of batter onto the griddle, sprinkle blueberries, cut-up strawberries, toasted pecans, crisp-fried bacon bits or chocolate chips over each cake. The batter will puff up around the added bits and engulf them.


Oatmeal Cake
1 c. dry old-fashioned oatmeal
1 1/4 c. boiling water
1 stick butter
1 c. firmly-packed brown sugar
1 c. white sugar
2 eggs
1 1/2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped walnuts

Preheat oven to 350 degrees. Spray a 9x13x2 pan with non-stick cooking spray.

Place dry oatmeal in a small, heat-resistant bowl and pour the boiling water over it, mixing just to moisten all the oats. Let stand for 20 minutes.

In a large mixing bowl, cream the butter with the brown and white sugars, then add the eggs one at a time, blending well after each. Add the oatmeal and combine thoroughly. Sift the flour, cinnamon, baking soda and salt together, and gradually add to the oatmeal mixture, scraping down the sides of the bowl often. Stir in the chopped nuts.

Pour batter into prepared pan and smooth out to corners. Bake at 350 for 35 to 40 minutes. During the final ten minutes of baking time, start preparing the broiled topping.

Broiled topping
1 stick butter
1 c. brown sugar
1/2 c. milk
1 tsp. vanilla extract
1/2 to 1 c. chopped walnuts
1 to 1 1/3 c. cocoanut

Melt the butter in a small saucepan over low heat. Add the brown sugar, milk and vanilla, and stir until the sugar is just barely dissolved. Add the walnuts and cocoanut, stir to combine, and then turn the flame down to the lowest setting, just to keep it warm until the cake is done.

As soon as the cake comes out of the oven, spoon the topping evenly over the hot cake, spreading the mixture out to the edges and the corners. Turn the oven up to the “Broil” setting and move the rack up to a position about 6” below the broiler elements. Return the cake to the oven on the upper rack, and broil until the top is golden-brown and toasty looking. The broiling time will vary from three to ten minutes, depending on your oven – watch carefully to be sure it doesn’t burn!


And this final one is the recipe that my co-workers used to beg me to make up for our boss on the day he was deciding annual bonuses. He LOVED-LOVED-LOVED these things, could go through an entire batch in a single afternoon, and was always a very happy camper by the end of the day.

Bourbon Balls
1 (12-oz.) box vanilla wafers
1 cup powdered sugar, sifted
1 cup pecans, chopped fine
½ cup cocoa powder, sifted
3 ******* bourbon
3 Tbsp. dark corn syrup
Additional powdered sugar for coating

Crush the vanilla wafers very fine. Combine powdered sugar, pecans and cocoa in a medium bowl and mix well. Mix the whiskey and corn syrup together in a separate container, then pour over the dry ingredients. Blend well – should be very hard. Roll into small balls, and roll the balls in the additional powdered sugar. You will want to spray your hands with pan spray; the chocolate mixture is very sticky.

Store in a tightly covered container or in a Zip Lock bag in the refrigerator.
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Old 07-17-2011, 11:21 PM
 
Location: South Central Texas
114,743 posts, read 57,155,811 times
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//www.city-data.com/forum/recip...asseroles.html

//www.city-data.com/forum/6963796-post31.html
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Old 07-17-2011, 11:35 PM
 
Location: Silver Springs, FL
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I'm posting so I will remember to post some of my best recipes here tomorrow.
What a great idea for a thread, Beretta!
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Old 07-18-2011, 09:26 AM
 
Location: Bella Vista, Ark
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Quote:
Originally Posted by Beretta View Post
Please post tried and true recipes that always get rave reviews. All categories welcome from Appetizers to Beverages to Main Dishes to Sides to Vegetables to Casseroles to All Desserts. These could be your recipes or those tried and true recipes that you loved from others and you were lucky enough to score the recipe!
I have a couple, being married and loving to cook for 53 years you can imagine how many I have collected or invented, whichever:

The first one that comes to mind is so easy it is almost scary:

1 cup of mayo
1 cup of parmesan cheese (grated)
3 green onions (sliced using the greens as well)
1 pk of rye crisp or small peices of toast made from french bread

Mix mayo, cheese and onions together.
Spread on pieces of rye crisp.
broil for about 3 to 5 minutes, just til the the mixture starts to bubble.

Serve hot, but is good at room temp as well.
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Old 07-22-2011, 12:41 PM
 
Location: ROTTWEILER & LAB LAND (HEAVEN)
2,406 posts, read 5,647,956 times
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Rice Krispie Treats for Diabetics.


Sugar Free Marshmallows

3 envelopes unflavored gelatin
1/4 cup cold water
3/4 cup boiling water
3 tablespoons granulated sugar replacement
**OR** granulated fructose
1 teaspoon white vanilla extract
3 egg whites

Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan.

TO FORM THE MARSHMALLOWS:
Fill 13x9x2-inch pan with flour or cornstarch to desired depth. Form molds using a small glass, the inside of a dough cutter (I think they mean doughnut or biscuit) or any object of desired size by pressing the form into flour to the bottom of the pan. Spoon marshmallow creme into the molds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator.

OPTIONAL - MARSHMALLOWS:
Lightly grease and flour 13x9 inch baking pan. Pour marshmallow creme in pan, spreading out evenly. Refrigerate until set and cut to desired size.

(Source: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand, 1993)

There are also sugar free marshmallows that are commercially packaged, just have to do a search and see if your store can get them.

When my friend makes them she she does the pour in pan and cut into squares method. She also sometimes adds a box of sugar free jello for flavors just to eat as a treat.

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