Please post RECIPES here

Please post RECIPES here

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SIGNORINABELLA
Level 1

Since: Jan 09

Location hidden

#1 Jan 18, 2010
RUM CAKE

1 Pillsbury yellow cake mix (pudding in the mix)
3 eggs
1/3 cup oil
1/4 cup water
3/4 cup rum
1 cup chopped walnuts (finely chopped)

Preheat oven to 325 degrees. Grease and flour a 12 cup bundt pan. Sprinkle nuts over the bottom of pan. Mix all cake ingredients together. Pour batter over the nuts. Bake one hour. Cool. Invert onto serving plate.

Glaze:
1 stick of butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum

Melt butter in saucepan. Stir in water and sugar. Boil five minutes stirring constantly. Remove from heat. Stir in rum.
(BE CAREFUL adding rum as it tends to boil up)

Prick top and sides of cake. Spoon on glaze until it is all used.

Enjoy!

SIGNORINABELLA
Level 1

Since: Jan 09

Location hidden

#2 Jan 18, 2010
NO BAKE COOKIES
2 c. sugar
1 stick butter
1/4 c. cocoa
1/3 c. milk
1 tsp. vanilla
2 1/2 - 3 c. instant oats
1/2 c. peanut butter
Melt sugar, butter, cocoa and milk in a pan. Bring it to a rapid boil. Boil 2 minutes. Stir in oats, vanilla and peanut butter. Plop on waxed paper and cool to harden.

_LoverGurL_
Level 8

Since: Sep 09

Location hidden

#3 Jan 18, 2010
Flaming Bananas Foster



Ingredients:
4 firm bananas
lemon juice
6 Tbsp. butter or margarine
1/4 c brown sugar, packed
3 Tbsp. banana liqueur
3 Tbsp. rum
whipped cream or vanilla ice cream
cinnamon or nutmeg

Directions:
Peel bananas. Brush with lemon juice. Melt butter in skillet or chafing dish. Stir in sugar. Heat, stirring, until sugar melts. Add bananas in single layer. Saute about 3 to 4 minutes, turning once. Pour banana liqueur over all. Over low heat, heat rum in saucepan until warm. Pour over bananas. Remove from heat.

Carefully ignite with lighted match, shaking pan back and forth. Spoon flaming liqueur over bananas until flames die down. Serve immediately with whipped cream or vanilla ice cream. Sprinkle with cinnamon or nutmeg. Prepared in 15 minutes.
:-)

SIGNORINABELLA
Level 1

Since: Jan 09

Location hidden

#4 Jan 18, 2010
http://www.jamieoliver.com/foodwise/article-v...

Arancini (Sicilian Stuffed Rice Balls)Ingredients
Makes approx. 10 arancini

For the rice mixture:
500g risotto rice
approx. 800ml of hot chicken/beef stock
1 tbsp butter
1 med.egg
3/4 cup finely grated parmesan

The filling:
200g minced beef
3/4 cup peas,frozen or fresh
1 clove of garlic, crushed
1 tbsp tomato paste
1 tbsp olive oil
1 cup passata (pureed tomatoes)
10 small cubes of cheese (edam, mozzarella,or any good 'melting' cheese)
Salt and pepper to taste.

For the coating:
2 beaten eggs, seasoned with salt and pepper
about 300g dried breadcrumbs

Oil for deep frying

Optional:
A good book
1 bottle of wine
Some almond biscotti

Method
[b]Arancini (Little Oranges) are another Sicilian specialty. Just about every Italian housewife has her own special recipe and this is mine. The arancini can be stuffed with meat sauce and cheese, just cheese, cheese and ham and even with chocolate (using a sweet version of the risotto). The possibilities are endless !
Oh and start preparing them at least 2 hours before you need them , to allow cooking time for the sauce and cooling down time for the rice mixture.[/b]

[i]First things first-the rice mixture[/i]
You're basically going to be making a simple risotto. Just melt the butter in a large pan and add the rice. Fry it gently for a few minutes. Next add a ladleful of stock, stirring it into the rice, until most of the stock has been absorbed. Add the next ladeful and repeat the process till the rice is cooked and creamy (about 15-20mins). Let the mixture cool down to room temerature then add the beaten egg and parmesan cheese, mixing well with your hands. Put it in the fridge and let it get really cold (at least 1 hour).

Now sit down for a few minutes, read your book, drink a glass of wine and nibble some almond biscotti.:)

[i]Next, make the sauce[/i]
Start by frying the minced meat in the olive oil. When its lightly browned add the garlic and fry for another couple of minutes. Next, add the tomato paste and fry gently for a further minute or so. Then add the passata, peas and some salt and pepper to taste. Let it simmer gently for about 30mins , stirring often. You should end up with a dryer version of bolognese sauce. Leave to cool.

Sit down again, have another glass of wine and more biscotti...if you can still read then do so !;)

Now comes the fun part. Get all of your ingredients together on your work surface (close to the sink is best !).Wet your hands with cold water then start by picking up a handful of the rice mixture. Put it in your left hand. Now cup your hand and push the rice in and around your hand to make a mould for the filling. Take a good tablespoon of the meat sauce and place it in the mould. Add a cube of cheese. Wet your 'working' hand again and pick up some more of the rice mixture (a bit less this time). Lay it in your right hand and using the back of your left hand press the rice down a bit to make a little lid. Place on top of the filling, gently squeezing and rolling the arancini till you get a nice round shape (about the size of a tennis ball). When you've finished rolling the arancini put them back in the fridge for about 30mins to firm up.

Whilst your waiting, lie down on the sofa, have another glass of wine and some biscotti, then have a little snooze:)

Take the arancini out of the fridge and coat them with the beaten egg and then the breadcrumbs. Heat the oil over a medium heat. A one inch bread cube should take about 60 seconds to brown at the right temperature. Fry the arancini till golden and crispy (about 5-6 mins) then drain on some kitchen paper. You can eat them as a snack or if you prefer to make a meal out of them, serve them with a nice rocket salad.

Enjoy : D

Level 8

Since: Aug 09

New York

#5 Jan 18, 2010
Here ya go...LOL...ok pudding pie

open the box of jello pudding follow directions for pies.

then pour into a graham cracker crust.

WaLa..hehe

I will post up some good ones tomorrow.

:)

SIGNORINABELLA
Level 1

Since: Jan 09

Location hidden

#6 Jan 18, 2010
TROLL CAKES



1/2 a pound of marzipan

some melted chocolate

some eatable decorations



How to make

Make the marzipan in to balls/as many as you can.

Then melt some chocolate using boiling water.

After that dip the marzipan balls in the chocolate one by one.

Then while the chocolate is still runny put on your

decorations.

SIGNORINABELLA
Level 1

Since: Jan 09

Location hidden

#7 Jan 18, 2010
Orange Coconut TROLL Birthday Cake
Creamy Orange-Coconut Frosting

Ingredients:
1 one-pound package confectioners sugar-sifted
1 ½ cup of whipping or light cream
1 ½ teaspoon of vanilla
2 teaspoons finely grated orange peel
1/4 to 1/3 cup grated coconut
6 tablespoons of butter

Place all ingredients except cream and coconut in a bowl. Blend lightly gradually adding the cream until creamy/fluffy. Blend in coconut until mixture has a slightly textured feel (set aside any leftover coconut if you have any for later.)

Additional components:(For garnish)
Two peeled oranges sliced thinly
Five to six 2 inch fresh mint strips
Additional grated coconut as desired

Level 8

Since: Aug 09

New York

#8 Jan 18, 2010
SIGNORINABELLA wrote:
NO BAKE COOKIES
2 c. sugar
1 stick butter
1/4 c. cocoa
1/3 c. milk
1 tsp. vanilla
2 1/2 - 3 c. instant oats
1/2 c. peanut butter
Melt sugar, butter, cocoa and milk in a pan. Bring it to a rapid boil. Boil 2 minutes. Stir in oats, vanilla and peanut butter. Plop on waxed paper and cool to harden.
Hey Bella what about the muddy buddys? chex cereal?

SIGNORINABELLA
Level 1

Since: Jan 09

Location hidden

#9 Jan 18, 2010
Hot or Cold TROLL Wassail

* One half Gallon of Apple Cider or Apple Juice
* 3 to 4 cups of Orange Juice
* 1 to 2 cups water
* 1/2 cup sugar
* 3/4 to 1 teaspoon cinnamon
* 1/16 teaspoon nutmeg
* 1/16 tea spoon cloves

Mix all items in a large pot on the stove or in a large crock pot. Heat then let steam and brew for 90 minutes. Serve Hot with a stick of cinnamon.(It may also be simmered for 20 to 30 minutes over an open fire. Caution, do not place pot in the fire) It may also be iced after brewing and served with a sprig of spearmint as a garnish.

SIGNORINABELLA
Level 1

Since: Jan 09

Location hidden

#11 Jan 18, 2010
Mary NY wrote:
<quoted text>
Hey Bella what about the muddy buddys? chex cereal?
Post it up, I can't find it. I remember you gave me that recipe a while back but I cannot recall where it is. I would love to make that again.
Tommycat

Tampa, FL

#12 Jan 19, 2010
Hawaiian Pie (very easy)

1 Large box vanilla instant pudding mix(5 1/8oz)
1 20oz. can crushed pineapple undrained
1 8oz. container sour cream
1 9 inch graham cracked crust

1.In a large bowl,combine dry pudding
mix,undrained pineapple and sour cream;stir
until well blended.
2.Pour mixture into pie crust
3.Chill at least 2 hours before serving

I usually sprinkle coconut(toasted or plain) over this before I serve it.

Enjoy!
Tommycat

Tampa, FL

#13 Jan 19, 2010
Easy Ice Cream Pie

1/2 cup amooth peanut butter
1/2 cup white Karo
3-3 1/2 cups Rice Krispies
1/2 gallon favorite ice cream

Mix peanut butter & Karo until well blended add Rice Krispies slowly mixing well.
Press this mixture into a large pie pan bottom & up the sides & freeze for about 15 min.
When crust is ready fill with ice cream & put back in freezer until serving.

This is also good made with chocolate rice cereal and Publix Black Jack Cherry Frozen Yogurt.
Tommycat

Tampa, FL

#14 Jan 19, 2010
Now for an easy main course.

Almond Crunch Chicken (serves at least 8)

8-large boneless skinless chicken brests(cooked & cut into bite size pieces)I bake mine all at one time
2 cans of a creamed soup (chicken,celery,mushroom)
2 cartons sour cream (8 oz.)
2 sleeves Ritz crackers
2 sticks butter or margarine
About 1 cup toasted sliced almonds

In a large bowl mix soup & sour cream add chicken and mix well.
Pour chicken mixture into a large flat baking dish
(larger than 9x13)

Put crackers in zip bag and pound until you have nice crumbs(not to fine)
Melt butter
Mix butter,cracker crumbs and almonds.
Sprinkle over chicken mixture

Bake 35-40 min.@350

This is great when you have guests as it can be made the day before.

I usually serve a salad first with some kind of rolls or garlic bread.

Then serve this with a 32 oz.package of mixed veggies.

The recipe is can be cut in half. And leftovers reheat well in microwave.

“Concerning children”

Level 8

Since: Nov 09

Location hidden

#15 Jan 19, 2010
ORECCHIETTE PASTA WITH CHICKEN FROM SPOODLES AT DISNEY’S BOARDWALK RESORT

1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked orecchiette pasta, 3/4 pound
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese

1. Cook pasta according to directions on the box. Chill and set aside.
2. Place a large skillet over medium heat. Once skillet is hot, place olive oil in pan. Add chicken and saute until thoroughly cooked. Add the garlic and saute until the garlic starts to brown, Add the tomatoes, red peppers, olives, peas, pepperoncini peppers and capers. Continue to saute for 1 minute. Pour the chicken broth, pepperoncini juice and marinara sauce into the vegetable and chicken mixture.
3. Add the cooked pasta with the spinach and feta cheese. Season with salt and pepper. Add pepper flakes. Toss ingredients together until heated through.
4. To serve, ladle into serving bowls. Top each with a sprinkling of Parmesan.

http://thedailydisney.com/blog/2010/01/blast-...

sounds really yummy although I haven't made it...lol

Level 8

Since: Aug 09

New York

#16 Jan 19, 2010
I'm looking up a recipe for mouse soup..post it later!

LOL!

“Concerning children”

Level 8

Since: Nov 09

Location hidden

#17 Jan 19, 2010
Does one have to catch their own mouse, Mary? lol..

Level 8

Since: Aug 09

New York

#18 Jan 19, 2010
Chief Wiggums wrote:
Does one have to catch their own mouse, Mary? lol..
LOL!

*wink*

“Tactful & Classy”

Level 1

Since: Oct 08

at all times

#19 Jan 19, 2010
Mary, don't be a turd.

Level 8

Since: Aug 09

New York

#22 Jan 19, 2010
sanka wrote:
Mary, don't be a turd.
Turd soup huh? Why is that? I have 4 cats that keep dropping mice off the front and back steps...same four cats that became my xmas tree ornaments..so what are you getting at Sanka?

“Tactful & Classy”

Level 1

Since: Oct 08

at all times

#23 Jan 19, 2010

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