Corn and Zucchini Medley (Link)

Corn and Zucchini Medley

Shared by: Dolores Reborn
From: allrecipes.com

Rebo made the recipe as linked, but added some salt.

B52 Cheesecake (Link)

B52 Cheesecake
From: Mindfield

Mork's recipe for three separate layers:
10 bricks of cream cheese
3 cups of sugar
10 eggs.
4 cups of graham crackers
3/4 cups of butter
1 cup of flour (I added too much actually, but the liquor will soak it up)
3 cups of sour cream
3 tbsp of vanilla extract
Split the batter into 3
Added 1/2 cup each of Grand Marnier, Kahlua and Bailey's Irish Cream to each portion.

They're baking now. I still have to make a raspberry cheesecake tomorrow, for those that don't want a triple-layer monstrosity that's all boozed up. I'll add the dollops of whipped cream around the edge and place alternating Bailey's and Kahlua-filled chocolates on top of each the day I bring it over to be consumed.

I'm kinda upset because I only had 2 9" springform pans. The rest were larger, so since that would be stupidly uneven I just decided to use one 9", one 10" and one 11" and make it all tiered. It'll look like a damn wedding cake, but it'll taste like sex. I don't even want to think about the number of calories involved in this thing. I gained 10 pounds just making it.
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Other recipes for single cheesecake:

Link to Recipezaar version (only one cheesecake with all three flavors).
Link to newspaper article with the same recipe.

Lemon Cream Cheese Pie

Lemon Cream Cheese Pie
From: Dolores Reborn

1 graham cracker pie crust
1 10oz jar Dickenson's Lemon Curd (in the baking aisle)
2 8oz pkgs cream cheese, softened
1/2 cup sugar
1 tbs lemon zest (you can leave this out, I've made it both ways)

Beat all ingredients on medium speed until creamy. Pour into pie crust. Lick the spoon. Chill about 2 hours.

Ersatz Scotch Eggs, Part Deux

Ersatz Scotch Eggs, Part Deux
From: VunderBob
Here's the link to Part One, which didn't really work out to Bobbio's satisfaction.

Time for an update. I've made this following version a couple of times now. It has all of the structural integrity of the original, plus it's spicy enough that you don't have to choose between boredom from blandness vs. starvation.


4 hardboiled eggs
1 raw egg
1/4 cup bread crumbs, or similar amount of crushed saltine crackers
1 lb hot bulk sausage
powdered garlic
rubbed sage
black pepper

Mix the bread crumbs with the sausage and raw egg. Divide the mixture into 4 parts, forming into patties. Dust the sausage patties with the sage, pepper, and garlic to suit your taste. Take a hardboiled egg, place it in the middle of the sausage patty, and cover the egg evenly. Put in a baking dish (elevate on a rack if you desire) and bake at 400 degrees F for 30 minutes.

I make a batch on Sunday night, and carry one to work Monday-Thursday, so they keep well. I eat them cold; never tried nuking them for some reason probably related to testosterone.

Sugar Cream Pie - Eggnog is not a good sub for cream (Link)

Sugar Cream Pie - Eggnog is not a good sub for cream
For the curious: Link to the working recipe.
From: VunderBob

A recipe experiment that failed.

Last week, warming up to Christmas Day, VWife was really jonesing a sugar cream pie. Problem was, she had no heavy cream, and no desire to scrounge the change cup I keep in Manland, nor the desire to get off her butt to go to the store to get any.

Looking through the fridge, she spotted the quart of eggnog she bought, and thought it would be a noble experiment. It wasn't. The eggnog was loaded with sugar from the get-go, plus had a good amount of nutmeg. The resulting pie was nearly inedible, and caused me to spike my blood sugar just from being within 5 feet.

Oh well.

Schoolhouse Coffee Cake (Link)

Schoolhouse Coffee Cake

Shared by: Lissla Lissar
From: Pleasant View Schoolhouse Blog

LiLi says that you can replace part of the milk with silken tofu. And also: "...I have right now a coffee cake topped with pecans sitting in my kitchen. It's a very adaptable recipe. It would be good with almond extract, sliced almonds, and marzipan, or probably with applesauce added, or maybe lemon peel and a lemon icing drizzled over... I'll stop now. I like that cake. It takes ten minutes to put together, lasts for days, and you can play with the ingredients."

Shrimp Creole and Dirty Rice

Shrimp Creole and Dirty Rice
From: Dolores Reborn

Creole Sauce:

1 tbs butter
1 tbs olive oil
1/2 c chopped onion
1/2 c chopped bell pepper
1/2 c chopped celery
2 garlic cloves, minced
1 can diced tomatoes
1-1/2 c chicken stock
1 tsp creole seasoning
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp dried oregano
salt and pepper
dash of Tabasco
dash of worcestershire sauce
3 green onions, chopped
2 tbs butter
1 tbs tomato paste

Saute the veggies over medium heat until softened, about five minutes. Add the tomatoes, stock, green onions and seasonings and simmer about 15 minutes, reducing to get thick. Remove from heat and stir in butter and tomato paste.

I spooned it over sauteed shrimp (butter, olive oil, salt and garlic powder.)

Dirty rice:

1/2 lb bulk sausage
1 tbs olive oil
1/4 c chopped onion
1/4 c chopped bell pepper
1/2 c chopped celery
2 cups hot cooked rice
salt and pepper
1/4 c chopped parsley

Brown the sausage with the veggies. Add salt and pepper, then stir in cooked rice and parsley.

Cielito Lindo (Puerto Rican Taco Salad/Dip)

Cielito Lindo
From: gardentraveler

One of the benefits of having had a Puerto Rican roommate for a number of years is that I have several authentic Puerto Rican recipes. This is one that there are lots of variations on. It's very popular at work. The fresh stuff makes it seem almost healthy. The original only has sour cream. I mix half sour cream and half fat-free ricotta and it works really well.

To make it really Puerto Rican, you want to start with some sofrito, then brown the ground beef and add some sazón and/or adobo as well as the taco seasoning to the ground beef. You can find sazón with Hispanic groceries (it's a premixed blend of spices; be forewarned: it often includes MSG). Sofrito is a puree of onion, peppers, garlic and herbs. I buy it frozen. Goya is a good brand for either of these. Other variations are to add a layer of refried beans and/or a layer of guacamole. Anyhoo, this is a party-sized version. You can scale it back to fit the size of the group you need to feed. I tend to make it a little bit different every time.

This fills two large disposable aluminum trays (maybe 13" x 15" each).

2 lbs ground beef
1 package Old El Paso taco seasoning
2 16 oz.containers sour cream
2 15 oz. containers ricotta cheese
3 c grated cheese - cheddar, Monterey Jack, any kind you like
1 16 oz bottle salsa (La Victoria - salsa suprema, mild)
1 7 oz.can Herdez salsa casera (You can substitute any bottled/canned salsa that you like.)
2 chopped tomatoes
1/2 c. chopped onions or scallions
1/4 c. chopped cilantro
3 cups chopped romaine Lettuce

Brown ground beef (with sofrito, if desired). Add taco seasoning (and optional sazón). Let cool. Drain excess liquid.
Mix sour cream and ricotta together and set aside.
Combine salsas and set aside.
Combine chopped tomato, onion and cilantro, and set aside.

Spread sour cream mixture in the bottom of the pan. Sprinkle with ground beef. Sprinkle 2 1/2 cups of cheese over beef. Add layer of salsa, then lettuce, then fresh tomato salsa. Sprinkle last 1/2 c of cheese on top.

Serve this with your favorite corn chips.

Lasagna Roll-Ups (Link)

Lasagna Roll-Ups
Shared by: swampbear
From cooks.com

Cranberry Sauce

Cranberry Sauce
From: gardentraveler

I posted this in the cranberry sauce thread in Cafe Society. My sauce turned out extra-good this year.

I've been making variations on the same cranberry sauce for about 20 years. This year's version:

1 12-oz bag cranberries
1/2 apple, chopped (I used a Honeycrisp apple that was getting a bit wrinkly)
1 clementine, cut into wedges (unpeeled) and seeded
1/4 lemon (also unpeeled) and seeded
1/2 cup dried Zante currants
1/4 c white wine (maybe less, I didn't measure)
1/4 teaspoon Penzey's Baking Spice (or a combination of cinnamon, cloves and other spices you like)
1 cup sugar
1 cup water

Chop clementine and 1/4 lemon finely in a food processer (I have a chopper attachment on my immersion blender that is perfect for this)

Mix all ingredients in a saucepan and bring to a boil for a few minutes (I'm pretty sure it was less than 10) until the berries start to burst. It came out much less jelled than usual, more like a compote, which I prefer. I think it's because I didn't get distracted and let it overcook. My friends who came to dinner each had two helpings and took some with leftovers, so I'm pretty sure they liked it.

Subtle Gingerbread

From: FairyChatMom

This is a rapid bake bread for a Black & Decker machine and I have no idea about other machines or making bread the old-fashioned way, but here goes. (Was that enough in the Disclaimer Department??)

1 cup milk (I used 2T powdered milk and enough water to make 1 cup)
1 egg, beaten
1 T shortening (I used butter)
2 T molasses
2 T brown sugar
3/4 t salt
3 1/4 c flour
3/4 t ginger *
1/2 t cinnamon *
1/4 t ground cloves *
2 t yeast

Dump the ingredients in the order shown into the bread machine. Set for rapid bake (about 2 hours on my machine) Take it out when it's done and eat it. It comes out bread-like rather than cake-like.

*The flavors were really subtle - if I make it again, I'll probably double the ginger at least.

Dottygumdrop's Favourite Turkey Sandwich

Dottygumdrop's Favourite Turkey Sandwich
From: Dottygumdrop

No T-day for us, but I do have a favourite Turkey Sandwich recipe, which involves a ciabatta (or Turkish pide) roll, roast turkey, slatherings of real mayo, cranberry sauce, sliced brie cheese, sliced avocado and lettuce, seasoned with some sea salt and freshly cracked black pepper. It is Teh YumTM!

Turkey Soup Method

Turkey Soup Method
From: Sigmagirl

Don't have a recipe, really; just a method: Take your turkey carcass and kind of crush it down to minimize the surface area, put it in your pot and barely cover with water. Add a cut-up onion or two (leave the skin on for color!) and a few cloves of garlic. Bring just to a boil and then reduce heat to barely simmer. Add salt and a few peppercorns, a bay leaf, some sage, thyme and rosemary (rosemary is a migraine trigger for me so I use very little, but I would use a couple of whole sprigs if I could). I cook it just at simmer for about two hours. Strain very well.
I like to add dehydrated vegetables like these because they keep all their color and vitamins, and they're just the right size. My produce market carries them. Maybe it's cheating, but the texture is great and if I used any bigger pieces, my husband would pick them out.

For noodles, I make the dough in my bread machine and put it through twice. We like them big and fat like dumplings. I use 50/50 all-purpose flour and semolina, and use about 1 egg per cup of flour. You just have to get the right consistency by trial and error, adding water a drip at a time. Then we put it through the pasta machine on a wide setting to make sheets and hand-cut the noodles.

If I have any broth left, it's turkey rice soup!

Awesome Stuffed Pork Chops

Awesome Stuffed Pork Chops
From: Dolores Reborn

I had four big fat boneless pork chops that just screamed for stuffing. I've never made stuffed poke chops before, so I perused a few recipes, and just made it up as I went along.

I browned 4 chopped sliced of bacon and set it aside. I drained off most of the grease, and sauted 1/2 an onion, some diced celery and carrot, and 1 garlic clove, minced fine. Added poultry seasoning and thyme, salt and pepper. When all was soft, I stirred in about a cup of fresh bread crumbs (two slices - I should have used three) and moistened with a bit of chicken stock. Then I stuffed the poke chops which had been seasoned with salt and pepper.

Browned them over medium heat with a bit of olive oil, then flipped them to brown the other side. Added a little chicken stock to the pan, then covered and baked at 350° for 30 minutes.

Tender and moist and flavorful! I made the pan juices into gravy by adding a slurry of corn starch and water. I'll leave out the bacon next time, because I couldn't taste it at all.

Infinitely Stretchy Chicken Curry-Like Substance

Infinitely Stretchy Chicken Curry-Like Substance
From: SmartAleq

Since I wanted brown rice for it (if I use white rice I'll cook it all together with the chicken) I started two cups of brown rice with six cups water boiling, with some Chicken Better Than Bouillon (I love that stuff!) and turmeric added. When it was almost tender, about 45 minutes or so, I dumped in a can of stewed tomatoes and a big handful of raisins. Then in a skillet I started sauteeing two frozen slabs of boneless skinless chicken breast, cutting it up into small chunks as it thawed. I added about 7-10 cloves of garlic, chopped roughly. When the chicken was nearly cooked I added a bunch of thin sliced onions and red bell peppers, grated a big chunk of fresh ginger into it, then spiced the hell out of it. I added several tablespoons of curry powder, couple tablespoons of cumin, some cinnamon, more turmeric, paprika, a dash of chipotle powder and a dash of crushed red pepper and maybe a half cup of water to get it all moist and sauce-y. Let that simmer for a few minutes, then combined the chicken with the rice mixture, set it on a low simmer and let it go for about a half hour. Then I ate a ton of it! In summer when I make this stuff I also tend to add other fruit to it--canteloupe or honeydew melon, peaches or nectarines, it sounds really weird but the sweetness offsets the spice and it's totally nommy. Mop it up with naan bread for maximum satisfaction!