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HOLIDAY CRANBERRY SALAD


1 pkg fresh or frozen cranberries, finely chopped or ground
1/2 cup of sugar or to taste-
1 cup toasted walnuts, finely chopped
1 large container of non dairy whipped topping
a bit of cinnamon to taste
1 pkg minimarshmallows

Use a food processor to ground cranberries and then for nuts.Mix with the sugar and some cinnaomon and chill covered in the refrigerator. Just before serving Fold in the whipped toppiong and mini marshmallows. Serves 8. Use a salad, side dish, relish or dessert. Young as well as old love this!
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Recipe compliments of:
Joan Ross, Amenia, NY

http://www.pipeline.com/~rosskat

SPICED PUMPKIN CHEESECAKE


For crust

1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted

For filling

4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract

Make crust:

Preheat oven to 350F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.

Make filling:

Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin beat until blended. Add eggs and vanilla beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.

Bake cake until top is golden and begins to crack and center is set, abut 1 hour 45 minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2 days ahead. Cover keep chilled.) ----------------------------------------------------------------------------------------------------------------------------------

Recipe compliments of:
Brigid Heckman Rexville, NY

CARTER'S SHAKED, PINCHED and ZAPPED BARBU (Catfish)
Healthy, Quick and Flavorful Cajun Cooking


There are many reasons why this is such a great recipe:

1. Its really easy to make.
2. Its really quick to prepare, so its great for busy people.
3. Its really flavorful and perhaps a little different from the typical fare.
4. Its healthy and low fat since there are no added oils.

4 thin catfish fillets
3 shakes of hot sauce per fillet
(I like "Cajun Sunshine Hot Sauce", but any hot sauce will work.)
2 pinches of salt per fillet
2 pinches of coarse ground black pepper per fillet
2 pinches thyme per fillet
2 pinches of paprika per fillet
1 pinch of cayenne pepper per fillet

Place catfish in a microwave safe platter, leaving a little space between each. Add hot sauce then the rest of the spices, coating both sides. Up the spices if you like it really hot. Cover and microwave on high for about 1 1/2 - 2 1/2 minutes per side depending on the microwave power. Do not overcook or you will have catfish jerky. (If the platter is dry, you cooked it too long.) Serve with a slice of lemon, a sprig of parsley and your favorite vegetable or salad on the side. Serves two.

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Recipe compliments of:
Carter Hutchinson

JAMAICAN JERKED TURKEY

1 10-12lb. turkey

Jerk Seasonings- 1 Bottle Walkerswood Jerk Seasoning or any other brand. (This is a very spicy combination of Scotch bonnet peppers,pimento etc.)

Season the turkey overnight,by rubbing the jerk mixture over the entire bird. Cover and let marinate overnight. Place turkey Breast side up on a rack and in a covered baking pan at 350 degrees. Halfway through the cooking process base the bird with its own juices. Uncover and allow to cook and obtain colour towards the end of cooking time. Very delicious.

Yield- 10-15 persons Jerk seasoning can be obtained at any West Indian Food Source. ---------------------------------------------------------------------------------------------------------------------------------

Recipe compliments of:
Cheryl Gallimore
Kingston 8, Jamaica

DAD'S HAM & BEAN SOUP

A rich, savory and hearty bean soup specially prepared to minimize post-meal percussion.

Serves 4 to 6.

Soak the dry beans for about 2 hours exchanging the water several times. Plunge the beans into boiling water and boil 3-4 minutes. Drain and soak overnight exchanging the water 3-4 times over this period. This process will remove a substantial amount of the "gas-producing" component (oligosaccharides) of the beans.

BASIC HAM/BEAN STOCK

1 lb. dried navy beans-soaked overnight
1 ham bone - preferably with some meat left on
8 cups water
2 bayleaves
5 cloves garlic-coarsely chopped
3 cloves [opt.]
3 chicken bouillon cubes
1 tsp. Lea & Perrins Worcestershire Sauce
1 tsp. hot red pepper sauce-Franks or equivalent
1 tsp. fresh-ground black pepper

VEGETABLES

1 can (14 1/2-oz.) tomatoes-diced
3 stalks celery-with leaves, chopped
1 large carrot-chopped
1 medium onion-chopped
salt & pepper -to taste

One Day Before

Sort through the beans to remove stones and extraneous materials. Soak overnight exchanging the water at least 3-4 times over this period. Drain the beans, discard the final soaking liquid.

Stock Preparation

Combine all the stock ingredients in a large heavy bottomed pot. Cover and cook slowly over a very low heat for 2 1/2 hours. Stir occasionally. Remove ham bone from soup to cool. Pick off any ham left on the bone, coarsely chop the meat and return to the stock. Discard the bone. If cloves were used, remove and discard.

Final Preparation

Using a slofted spoon, remove about 1/3 of the beans and some stock and puree in a blender, return to the pot. Add vegetables and seasonings to stock and cook, stirring frequently over low heat for an additional 30 minutes or until vegetable are tender (not soft!). Adjust seasonings to taste.

May be frozen and reheated. Always tastes better the next day but may be served immediately. --------------------------------------------------------------------------------------------------------------------------------

Recipe compliments of:
Vincent Minnella
Cortland, NY

NO FAIL 7 MINUTE FUDGE (CHOCOLATE OR PEANUT BUTTER)

5 cups sugar
1 large can evaporated milk (pet/carnation)
2 sticks butter (melted)

disolve and bring to a boil for EXACTLY 7 MINUTES and remove from heat

add:

12 ozs chocolate chips OR 12 ozs peanut butter
and 6 ozs butterscotch chips (no substitute on butterscotch chips) and 2 tablespoons vanilla.

Stir until creamy and pour into a butter pan and place in frig to cool.

You can add nuts, marshmellows, raisins, or your choice before pouring into your buttered pan. ----------------------------------------------------------------------------------------------------------------------------------

Recipe compliments of:
Fran Moritz
Cherryville, North Carolina

"DAMM GOOD DIP"

2-Avacodos(diced)
2-Tomatoes(diced)
1/4 cup mustard
1/4 cup mayo
1/4 cup Ro-Tel sauce,w/ green chillies
2- Tablespoons Worcestershire sauce
2 to 3 green onions (chopped)

Mix all indg. togeather,stir well.Chill for about 30 minutes Great for any party dip. ----------------------------------------------------------------------------------------------------------------------------------

Recipe compliments of:
Bonnie Spalding
Pasadena, Texas

MASCARPONE PARFAIT
Serves 2

Almost like a Tiramisu

INGREDIENTS

2 Biscotti, very hard
1/3 cup Espresso or very strong coffee
6oz Mascarpone
1 egg
1 TBSP Sugar
1/3 cup heavy cream
4 fresh sliced strawberries
mint leafs

PREPARATION

Combine Biscotti and coffee and let soak. In medium sized bowl, whip together the Mascarpone, egg and sugar. In small bowl whip cream until thick. Fold whipped cream into Mascarpone mixture. In tall glasses, place Biscotti and coffee at bottom. Layer of Mascarpone then berries ending with berries. Top with mint leaf. ----------------------------------------------------------------------------------------------------------------------------------

Recipe compliments of:
Bob Older Wilmington, Delaware

http://www.chefolder.com

GRILLED PORTOBELLO MUSHROOMS


1 pound portobello mushrooms, stems removed
and halved lengthwise and caps cut into 1/2 inch thick slices

1/4 cup extra virgin olive oil

1 bunch arugula, washed, torn into bite-sized pieces

1 small head French curly endive, torn into bite-sized pieces

1 small head radicchio, torn into bite-sized pieces

For dressing:

2 garlic cloves, minced

6 tablespoons extra virgin olive oil

1 teaspoon finely chopped fresh thyme leaves and fresh rosemary leaves

1 tablespoon finely chopped fresh sage leaves

2 tablespoons finely chopped flat-leaf parsley

2 tablespoons balsamic vinegar

Brush mushroom stems and slices with oil and season with salt and pepper.
Heat a grill pan over moderately high heat until hot, and grill mushrooms in batches until tender, 2 minutes per side.
Transfer mushrooms as cooked to plate; set aside.
In large serving bowl, combine greens.
Make dressing: In heavy skillet, cook garlic in 2 tablespoons oil over moderate heat until softened. Remove skillet from heat and stir in remaining ingredients.
Add mushrooms to dressing and season with salt and pepper.
Arrange mushrooms on greens and drizzle with remaining dressing.



T.G.I. FRIDAY'S JACK DANIELS GRILL GLAZE
(Clone)


1 head of garlic

1 tablespoon olive oil

2/3 cup water

1 cup pineapple juice

1/4 cup Kikkoman teriyaki sauce

1 tablespoon soy sauce

1 1/3 cups dark brown sugar

3 tablespoons lemon juice

3 tablespoons minced white onion

1 tablespoon Jack Daniels Whiskey

1 tablespoon crushed pineapple

1/4 teaspoon cayenne pepper


1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 oven for 1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

3. Add remaining ingredients to pan and stir.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.

4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.



Cracker Barrell Hash Brown Casserole


1 2 lb. pkg. frozen Hash Browns

16 oz. Sour cream

1 can cream of chicken soup

1 stick butter

1/2 C. Chopped onion

2 C. grated Cheddar Cheese **personal note, I like sharp the best

Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. Mince onions, and together sour cream, and cream of chicken soup. Pour over potatoes; sprinkle with Cheddar Cheese and butter, that you have cut into cubes. Bake at 350 degrees for 35 minutes.


Girl Scout Mint Cookies

These do not look like them at all. To make the cookies more uniform, you might want to try making them in muffin tins, I think that would stop them spreading. Don't want to go to the trouble of making these, Keebler's Grasshopper Cookies, taste just like them.

1 box Devil Food's Cake Mix (I use Duncan Hines)

2 Eggs

2 Tbsp. Water

2 Tbsp. Oil

1/2 C. Cocoa (I use Ghiradelli Sweet Ground Chocolate, cocoa would be fine)

1 14 oz. bag chocolate chips (I use Ghiradelli Double Chocolate Chips)

two or three drops of Wilton's Mint Flavoring

Prehead oven to 400 degrees. Combine cake mix, eggs, water, cocoa, and cooking oil. This will be a sticky thick mess. Form dough into 1/2" balls. Spray a pancake turner with pam, and smash the cookies flat. Place on a greased cookie sheet, and bake for 6-8 minutes. Allow them to cool to room temperature.

You can either melt the chocolate chips in a double boiler or the microwave. Add only two or three drops of the mint flavoring. Taste this to make sure it is as "minty" as you like. You can either dip the cookies, or your can spread a little of the melted chocolate on them.


Apple Cider Stew In Crock Pot


1-2 lbs. beef or venison stew meat

8 carrots, sliced thin

6 potatoes, sliced thin

2 apples, chopped

2 tsp. salt

1/2 tsp. thyme

2 tbsp. minced onion

2 c. apple cider


Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.


Barley Soup For Crock Pot


1 lb. stew beef, cut in 1/2" cubes

1 med. onion, chopped

2 stalks celery, chopped

2 carrots, diced

3/4 c. barley

1 bay leaf

1 tsp. salt

Pepper to taste

6 c. beef stock


Cook on low in crock pot for 6 to 8 hours stirring occasionally.


Beef and Green Chile Stew for Crock Pot


1 1/2 pounds round steak -- cut in 1" cubes

1 tablespoon flour

1 onion -- chopped

2 cloves garlic -- minced

2 tablespoons lard or butter

4 or more green chile peppers -- seeded, chopped

1/2 teaspoon dried oregano

1 cup tomatillo pulp

Dust meat with flour. Brown with onion and garlic in lard or butter. Combine the meat and remaining ingredients in slow cooker with 1/2 cup water. Cover and cook on low 6 to 8 hours. Garnish with coriander and serve with tortillas.


Crock Pot Beef Barley Soup


Cubed beef, leftover

2 c. carrots, sliced thin

1 c. celery, thin sliced

3/4 c. chopped green pepper

1 lg. onion, diced

1/2 c. barley

1/4 chopped parsley

1-2 beef bouillon cubes

2 tsp. salt 2 tbsp. catsup


Layer in crock pot: 1. Vegetables and meat 2. Barley and spices 3. Cover with 5 cups water. DO NOT STIR. Cook on low 10 hours; high 6 hours, or combination of above.


A GREAT RECIPE

DAG HAREEF

(Hot Fish) Origin:- Israel: 996 calories 93mg.cholesterol Using a firm fleshed fish eg. Cod, Haddock, Halibut and served in a spicy sauce on a bed of rice. The following amounts are for two servings.

First prepare the sauce.

1/2 cup sliced onions

1 clove garlic finely chopped

1/4 cup of tomato sauce

1/4 cup water

1 table spoon ground corriander

1 & 1/2 table spoon ground Cumin

1/2 teaspoon ground or crushed chili

pinch of salt

Saute the onions in a little oil (1 or 2 tablespoons) with the garlic until onions begin to go transparent. Add the tomato sauce, water, corriander, cumin, chili and salt.Simmer for a few minutes then add fish (Fillets are good when serving two) If making for a larger number then you can use larger pieces.) Continue simmering covered for around 5 minutes less if you feel the fish is cooked. Place fish on a bed of steamed rice and pour sauce over top. (you can thicken the sauce if necessary with a little cornstarch) garnish with chopped cellentro or finely choped green onions.




FISH CHOWDER

1 LB. Fresh frozen cod

2 tsp. butter

1/3 cup diced onion

2 cups of potato diced

3 cups water

1/2 tsp salt

dash of sugar and pepper

1 cup evaporated milk

Combine butter, onion, water, salt, sugar & pepper. Boil gently for about 15 minutes. Once cooked, add fish, simmer gently until cooked- about 10 minutes. Add milk & heat slowley, but do not boil.




HERE IS A QUICK AND EASY MEAL FOR THE MICROWAVE

CHICKEN-A-LA-ROBIN

This will serve 2-3 people (according to how hungry you are)

You will need:

2 Lbs Chicken pieces

1/4 cup HP Sauce (If you are English, you know what that is)

Put the chicken into a casserole dish and pour the HP Sauce over it(Use more sauce if you want) Place in the Microwave on High setting for aprox. 7-8 mins per pound(This time will vary with the power of the Micro Oven.) Serve with what ever comes to mind. eg. rice and Veg, or Mashed Potato and veg. or what ever is in the fridge that can be warmed up. Try it you'll like it.You can add zest to this dish by sprinkling ground chilli powderover the dish before cooking.(just like Hot Wings)




FRIED OYSTERS LOUISIANA STYLE

You will need:


Oysters

Cornmeal

Salt

White pepper

Cooking oil

Cull oysters carefully to remove any pieces of shell.Drain and pat dry with absorbant towel. Roll in Cornmeal seasoned to taste. Guard against oversalting, as some oysters are naturally salty. Deep fry to a Golden brown. Do not crowd in the skillet. Drain on a paper towel and serve hot with prefered seafood sauce. ENJOY




CHICKEN KORMA CURRY

I have been asked if I would include recipes for Indian Food. I have chosen one that that does not blow your ears off, in fact it is very mild but tasty. You will need:

1 chicken cut into pieces ......... 1/2 tsp.ground ginger

5 Oz. Ghee or butter ............ 2 cloves of garlic

2 5oz.bottles of yogurt ................ 10 peppercorns

1 tsp. ground chillis ...................... 5 cloves

4 tsp. ground onions ............ 6 cardamoms-ground

1 tsp. corriander seed .................. 3 bay leaves

6 small sticks of cinnamon(about an inch long)..... 1/2 pint water or stock

3 blades of Lemon Grass .............. Juice of a lemon

1 tsp. Salt .......12 large onions cut lengthwise into slices


METHOD

Warm the ghee or butter, fry the sliced onions to a golden brown and set them aside.then fry all the condiments including the ground spices and garlic, and when brown throw in the pieces of chicken, and salt and cook until browned. Then add yogurt, bay leaves, lemon grass, stock and fried onions: bring to the boil, put on a close-fitting lid and simmer for 1 1/2-2Hrs.,until chicken is tender. Take off stove, pour in the lemon juice,remove the lemon grass and serve with rice,chappattis or parrattas. serves 6




PILAU

(A Sindhi Style Rice Dish)

2lb. Meat cut into small pieces ........ 2Tsp.salt

4 Onions, finely cut length wise ........... 1/2 lb. Patna Rice

4-5 whole cardamoms ................. 4-5 Black Peppercorns

4-5 whole cloves ................... 4-5 sticks of Cinnamon(1 inch each)

1/2 lb.fat

Place spices in a small muslin bagand put spices and meat into a pan containing 2 pints water. Boil until tender. Fry onions to a deep brown in fat, put in rice,and salt to taste. Fry the rice for 10 minutes over brisk flame; then add the pieces of meat and broth. Stir well, add salt and a cupful of milk. the rice will soon absorb the liquid and if you think it is not sufficient to cook the rice without burning, add a little more water or milk. Cook on a very low flame til the rice is soft. Cooking time should be about 1 1/2 hours (enough for 4)



Uh-Oh Company Coming Baked Potatoes
You will need (only):

Large nicely shaped potatoes (amount according to the number of people)

1 Chopped onion (More if you are using a large number of potatoes)

Grated Chedder cheese

salt to taste

a little milk and butter/marg.

This is quick but looks like you worked for ages. Bake the potatoes in your Micro oven until you can push a toothpick easily through. (with most modern ovens, aproximately 5 minutes per potato)While the potatoes are baking, fry the onions until they are brown(almost burnt) When they are done, scoop out the flesh of the Potato and place in a bowl. Mash and fold in the Browned onions, milk and butter or margerine. When you have a nice pure', spoon the mixture back into the potato skins and form the original shape of the potato, grove the top of the mixture with a fork sprinkle on a little of the grated cheese and put under the grill in your oven until ridges turn golden brown. Now serve.


Other Recipe Links:

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