Gingerbread's Recipe Thread

[DialgaBritesMom]

Oh man, I have to try that herbed chicken on my family. I think they'll go for that. And the cheesecake and biscuits look to die for!

Here's one that even pleased my hubby's 96 year old PA Dutch granny, who's a very fussy eater. It's kind of summery, but the insides make you forget the tomatoes aren't at all delish at this time of year (in this hemisphere) and is (imho) a welcome change from the heavier meals we tend to eat in the cooler weather. I found it on a New Jersey Farming/Farmers Markets website.

Stuffed Tomato-Potato Salad

4 large Jersey tomatoes
1 medium potato, peeled, cooked and diced
1 medium carrot, peeled and shredded or chopped
½ a small onion minced or diced
1/4 cup low fat cottage cheese
2 Tbsp. chopped parsley
1/2 tsp. salt

Cut tomatoes in halves; scoop out centers to make cups.
Strain pulp to remove excess liquid; reserve pulp.
Pat tomato cups with paper towel to dry.
Combine reserved tomato pulp, potato, carrot, cottage cheese, parsley and salt.
Spoon mixture into tomato cups and chill. Serves 8.



Nutritional analysis per serving: Calories, 38; Fat, .4 g; Cholesterol, 0 mg; Fiber, 1 g; Sodium, 174 mg; Percent calories from fat, 10%.

[ditabee]

Wow thanks guys! I was totally confused as to what else to bring to my family's Christmas party this year!

This is one of the things I planned on cooking. My mom made this last year & it was super yummy! So I'm going to try my hand at it this year

Chocolate Eggnog Pie

CRUST:
1-1/4 cups graham cracker crumbs
1/4 cup margarine or butter (melted)
1/4 cup sugar

FILLING:
2 cups eggnog
6 oz (1 cup) chocolate chips
1 tbsp unflavored gelatin (like Knox--usually they come in a package of 1 tbsp each)
1/4 cup milk
1 cup heavy cream (whipped)

Combine crust ingredients. Press over bottom and upsides of an 8" cake pan, set aside. Bring eggnog almost to simmering over low heat, stirring constantly. Add chocolate chips, stir until melted. Soften gelatin in milk, stir into eggnog mixture until thoroughly dissolved. Cool. Fold in whipped cream when mixture begins to thicken. Cover and refrigerate until set. To serve, cut into squares and garnish with additional whipped cream & chocolate shavings (if desired).

[advokitsgirl]

Started making this when I was 16 or so for me and my grandparents because the only chinese place in town was VERY expensive. I've made this dish for a lot of people and have NEVER had any complaints. I don't order Sesame Chicken from asian resturaunts anymore. I've learned that most places WAY over-bread their food and it turns out soggy and gross =/ If I could learn how to make Fried Rice, I'd never order take-out chinese again.

- 4-5 whole boneless skinless chicken breasts (Even for two I'll make this much because I know it'll get eaten)

Marinade/batter:
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sesame oil
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vegetable oil

Sauce for Sesame Chicken:
- 1/2 cup water
- 1 cup chicken broth
- 1/4 cup vinegar
- 1/4 cup cornstarch
- 1/2 cup sugar
- 2 TB soy sauce
- 2 TB sesame oil
- 1 tsp chili paste (I use chili powder and add it to taste
- 1 clove garlic (minced)
-1 tsp red pepper flakes (more if desired, boyfriend likes it HOT so I add more to his)
- 2 tablespoons toasted sesame seeds
- 3 1/2 - 4 cups peanut oil for deep-frying

In a bowl, combine ingredients for the marinade and set aside.

Cut chicken into 1 inch cubes, add to marinade bowl and stir. Allow for it to sit for 30 minutes, while your oil is heating up and/or while you start the sauce. If it doesn't look like there's enough covering the chicken, mix up a second batch of marinade and stir it in. I usually have enough chicken to double the marinade but keep the sauce at a single serve.

In a med. sauce pan, combine all ingredients for sauce. Bring to a boil, stirring continuously, then turn to low and stir occasionally.

For the actual frying of the chicken, it works best if you have a deep fryer. I don't anymore, so I use another med pot for boiling. Fry a few pieces at a time (they like to stick together so keep an eye out ) until golden brown, then drain on a plate w/ paper towels. You can cut a few open to make sure they're done, which is a great time to test your sauce to see if it needs anything else.

Right before you're done frying, bring your sauce back up to a boil. Move chicken to a platter (or plates or bowls) and pour sauce over. Sprinkle sesame seeds on top to your liking and get ready to enjoy!

[Gingerbread]

Yum! Yum! I'm loving everyone's recipes! Today I'm sharing what I'm actually baking this afternoon. They're so easy and everyone loves them this time of year!

Spiced Pecans

1 egg white
1 tsp cold water
4C pecans, halved
1/2C sugar
1/4 tsp salt
1/2 tsp cinnamon

Preheat oven to 250. Beat egg whites slightly, add water and then beat till frothy but not stiff. Put pecans into a bowl and pour egg mixture over pecans and mix until they are coated. Mix sugar, salt and cinnamon in another bowl. Sprinkle mixture over pecans and mix until pecans are well coated. Spread into an even layer in a 9x13 buttered pan. Bake for 1 hour, stirring every 20 minutes.

[Jedi_Pony]

Oh man...I've got a huge folder with nothing but recipes! Both on the computer and in an actual folder. My eldest took a culinary class in school last year and was allowed to bring home copies of all the recipes they did. I've also got diabetic recipes if anyone is interested. I've got quite a few that I love and everyone I have I have tried.....I just don't know where to start!!

I guess I'll start with the one I get asked to make all the time...thankfully it's fairly easy to make.

Greek Chicken Salad

INGREDIENTS

* 4 cups cubed, cooked chicken meat
* 1 cup sliced carrots
* 1 cup sliced cucumber
* 1/2 cup sliced black olives
* 1/2 cup crumbled feta cheese
* 1/2 cup Athenos Greek salad dressing (or any good Greek Dressing will work)
* 3 Tbsp of Mayo
* Pita bread (pocket or flatbread)

DIRECTIONS

1. In a large bowl combine the chicken, carrots, cucumber, olives and cheese. Gently mix together. Add the salad dressing and mayo and mix well.
2. Cover and refrigerate. Let flavors marinate for at least 1 hour. Serve on a bed of lettuce if desired.


And now for the desert that ALWAYS gets looks and one I love to pull out.

Kitty Litter Cake (yes, you read that correctly!)
1 spice or German chocolate cake mix
1 white cake mix
2 large packages vanilla instant pudding mix, prepared
1 large package vanilla sandwich cookies
green food coloring
12 small Tootsie Roll candies

1 new kitty litter pan
1 new kitty litter pan liner
1 new pooper scooper

Instructions :
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding.
Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.
Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.
Put 3 unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.
Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top. For the coup de gras take one Tootsie Roll and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!
Further notes:
Some people are saying this recipe only needed half the amount of pudding. I personally liked the cake with the amount given in this recipe. But feel free to use this as a loose guideline, use more or less as you see the need. Also, since the layer of cookies (with the chlorophyll green specks, covers the top, you could really use any flavor or flavors or cakes underneath.

Last but not least, you can also opt not to crumble the cakes, but rather layer them in the pan with the layers of pudding in between (much like you would layer a trifle into a trifle dish), sprinkle the top layer of pudding with a heavy layer of crumbled cookies. Same effect, different texture entirely to the dessert.


I've tried both of these and love them. Like Ginger, all the recipes I share will be ones I've tried.

[thebeth]

omg kitty litter cake... that's insane!

[Obscuria]

Great recipes everyone! LOL's@ Kitty Litter cake!

Ok here's the recipe for Honey-Gingerbread cookies!

5 1/2 cups all purpose flour plus more for dusting

1 teaspoon baking soda

1 1/2 teaspoons salt

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1 1/2 teaspoons ground cloves

1 teaspoon freshly grated nutmeg

2 sticks {16 tablespoons} unsalted butter, room temperature

1 cup granulated sugar

1 cup honey

1/2 cup unsulfured molasses

Whisk together flour, baking soda, salt and spices in a medium bowl.

Beat butter and sugar with a mixer on medium/high speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low, gradually add flour mixture, and beat until just combined. Divide dough into 3 portions and wrap each in plastic. Refrigerate for 1 hour.

Preheat oven to 350. On a generously floured piece of parchment roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet and freeze for 15 minutes.

Cut out desired shapes and bake cookies for 6 minutes. Remove sheets from oven, and tap firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets.




Gingerbread Waffles {I LOVE these}

2 cups all purpose flour

1/4 cup granulated sugar

1 teaspoon baking soda

3/4 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

4 large eggs

6 tablespoons unsalted butter melted and cooled

1 cup whole milk

1/2 cup sour cream, plus more for serving

3 tablespoons unsulfured molasses

Berry preserves of your choice for serving

Whisk together flour, sugar, baking soda, baking powder, salt and spices in a large bowl. Whisk together eggs, butter, milk, sour cream, and molasses into a medium bowl. Add egg to flour mixture, mix until smooth.

Heat a waffle iron. Spoon 1/4 cup batter into each mold, and cook until golden brown. Serve warm waffles with sour cream and preserves.




And last for now

Tipsy Eggnog Cheesecake

2 cups wheatmeal biscuit crumbs

1/3 cup butter or margarine, melted

1/2 teaspoon ground nutmeg

3 {8 ounce} packages cream cheese, softened

1 cup sugar

1 tablespoon cornstarch

5 large eggs

3/4 canned or homemade eggnog

1/4 cup dark rum

1/4 cup brandy

Sugared rose petals {optional, instructions follow}

Combine the first 4 ingredients: stir well. Firmly press crumb mixture into bottom and 1 1/2 inches up the sides of a lightly greased, 9 inch, springform pan. Bake at 325 for 12 to 15 minutes. Remove to cool.

Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar and cornstarch, beating well. Add egss, one at a time, beating well after each addition. Stir in eggnog, rum and brandy. Pour batter into prepared crust.


Bake at 325 for 1 hour {center will be soft}. Remove from oven, and gently run a knife around edge of pan to release cheesecake from sides: return to oven. Turn oven off: leave cheesecake in oven, with oven door partially opened, 30 minutes. Cool to room temperature in pan. Cover and chill 8 hours.

Gently run a knife around egg of cheesecake to release sides of pan: carefully remove pan and top cheesecake with sugared rose petals if desired


Sugared rose petals

3 large pesticide free roses

1/4 cup frozen egg substitute thawed and lightly beaten

1/2 cup superfine sugar


Pull the petals free from 1 rose. Lightly coat each petal on both sides with egg substitute using a small paintbrush.

Sift a small amount of sugar over the coated petals, turning them carefully to coat both sides. Set on wax paper to dry at least 1 hour. Repeat procedure with remaining roses, egg substitute and sugar.

[advokitsgirl]

Obs, I'd give you my immortal soul for a fried rice recipe

[Gingerbread]

I've got another dinner tonight. I'm not really sure why it's called "sweet and sour", I don't think it tastes like sweet and sour sauce but it is really good! Especially the next day!

Sweet and Sour Meatloaf

1 1/2lbs ground beef, lean
1C bread crumbs
1 tsp salt
1/4 tsp pepper
2 eggs
1 tsp minced onion
1 (8oz) can tomato sauce

Mix together all ingredients and form into a loaf and place in a 9” loaf pan. Bake for 50 minutes. Add topping and bake for another 10-15 minutes more.

Topping:

1 (8oz) can tomato sauce
2 tbsp apple cider vinegar
2 tsp mustard
2 tbsp brown sugar
1/2C sugar

Combine all ingredients into sauce pan. Bring to a slight boil. Pour over meatloaf.

[Obscuria]

Consider it done Advo! I will add it up tomorrow, my special recipe for Fragrant Harbor Fried Rice!