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1 lb. of Ground Beef - leaner is better
1/4 cup of chopped onions
1/4 cup of chopped green pepper
shot of 'fire sauce' of your choice or red pepper flakes
1/4 cup of unseasoned breakcrumbs
1/4 cup and a little of Parmesan Cheese (ground) - use the shake on, it's easier
healthy shot of A-1 sauce
Everything goes in a bowl, and you mix it until it sticks all together...like loose pla-doh. Form into balls (size your choice..mine are usually billiard ball sized).
In a deep pan, 3 cans of unseasoned Tomato Sauce, Heavy shake of Italian Seasonings, Couple dashes of Garlic Powder (not SALT), a couple shakes of Onion Powder, healthy shot of your favorite hot sauce (if desired), 1/4 cup of Parsley, and a heavy shake of Chives.
Stir it up, and set it for a low gurgle...then throw your meatballs in...raw and let it cook in the sauce (no burning them that way)...in 45 minutes, they're ready and cooked through....use with spaghetti, sandwiches, slice them up and put them on a pizza...whatever.
'BETCHA CAN'T EAT JUST ONE!'
JimView Thread
2 12 oz jars of chili sauce
1 32 oz jar of grape jelly
1 bag of frozen meatballs (about 80 in a bag)
Mix Chili sauce and grape jelly in the crockpot until well combined. Add frozen meatballs and cook on low for 3 hours or so.
These are always a big hit at potluck parties.View Thread
Click Here for the story
JimView Thread
And they're SO easy!You'll Need!
Ribs (duh)
Flour, salt and pepper
Vegetable Oil
BBQ Sauce of your choice, but get a TON!

Firstly, cut apart the ribs if you do boned, not necessary if you do boneless. I prefer boneless but my boss swears that with the bone is better.
Wet ribs in water. This is KEY!
Cover ribs in flour, salt and pepper.
Put 1/2 in. oil in pan and heat on low.
Put ribs in oil and brown on both sides.
Take out ribs, place on a paper towel. Remove excess oil with paper towels.
Cover pan with aluminum foil and Pam cooking spray.
Place ribs on pan and DOUSE with BBQ sauce.
Cook at 400 degrees for about 25-30 minutes.
Take out ribs, flip 'em, and douse 'em again.
Cook at 375 for about 20-25 minutes.
They're done!
I personally serve these with brown rice and biscuits. I take the excess BBQ sauce and put it over the rice, and sometimes in the biscuit as well. Very tasty.View Thread
I use no-sugar pudding, 1% milk and fresh fruit.
Make up a batch of (preferably) chocolate pudding, as before it has a chance to set, slice up some fresh strawberries and fold them into the mix.
Put in serving dishes (if you can wait that long
), let it set up and have a good time.If you want to get racy, you can put a dollop of cool whip on top with a slice of strawberry.
Heck, even if you eat the whole box, a good walk with burn it off, but it feels really sinful.
JimView Thread
JimView Thread
- 1 3/4 cups white sugar
- 8 cups water
- 1 1/2 cups lemon juice
- In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
- Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
- 1/2 teaspoon garlic powder
- 1/4 tablespoon ground black pepper
- 1/3 cup Worcestershire sauce
- 2 tablespoons dry white wine
- 2 tablespoons Italian-style salad dressing
- 1 pound large shrimp, peeled and deveined with tails attached
- 1/4 cup honey
- 1/4 cup butter, melted
- 2 tablespoons Worcestershire sauce
- skewers
- In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
- Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
- Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.
- 1/2 cup cold milk
- 1 tablespoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1/8 teaspoon salt
- 1 pint heavy cream
- In a medium bowl, stir together cold milk, vanilla, condensed milk and salt. Set aside.
- In a large bowl, beat heavy cream with an electric mixer until stiff peaks form. Fold milk mixture into whipped cream.
- Pour into shallow 2 quart dish, cover and freeze for 4 hours, stirring once after 2 hours or when edges start to harden. Serve or store in an airtight container up to 10 days.
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups butter, softened
- 1 1/2 cups packed brown sugar
- 1/2 cup white sugar
- 2 (3.4 ounce) packages instant vanilla pudding mix
- 4 eggs
- 2 teaspoons vanilla extract
- 4 cups semisweet chocolate chips
- 2 cups chopped walnuts (optional)
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
- 1/4 cup balsamic vinegar
- 1/4 cup lemon juice
- 1/4 cup soy sauce
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- 1/4 cup chopped green onions
- 1 teaspoon sesame oil
- 1/2 cup peanut oil
- 8 (4 ounce) skinless, boneless salmon fillets
- Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
- Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
- Prepare an outdoor grill for medium-high heat.
- Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.
2 tablespoons mayonaise
1-1.5 pounds chicken breast, cut into 1 inch pieces
1 red onion, cut into small wedges
1 lemon halved
Mix dressing and mayo, pour over chicken in shallow dish. Stir and make sure all chicken is evenly coated. Refrigerate atleast 20 minutes up to 2 hours.
Heat grill to low-medium heat. Thread the chicken and onions onto skewers. Discard any unused marinade.
Grill 8-10 minutes or until chicken is done, turning occasionally. Meanwhile place lemons cut side down on grill until heated thoroughly.
Squeeze lemon juice over kabobs before serving.
I made this recipe last night and it was absolutely amazing. Sounded kinda weird but was great. I used plain greek yogurt instead of mayo and I didn't make kabobs, I just marinated chicken breast tenders and grilled the tenders. I think the grilled lemons squeezed over them made a big difference too, so don't skip it! DELISH!View Thread
2 Thin slices of white onion - minced finely
1/2 stalk of celery - minced finely
1 or 2 pats of butter - splurge...you don't eat stuffed mushrooms everyday
2 tbsp Parmesan Cheese
2 tbsp Unseasoned Bread Crumbs
salt and pepper to taste
==============================================
Wash off the mushrooms under faucet...don't worry, they won't absorb enough water to say so, so don't bother brushing them...just rub your fingers across them to clean.
Remove the stems. Easy to do, just rock them back and forth and they'll snap out...if any remain, use a thin paring knife to remove any excess.
Mince up the stems, and saute' in a skillet that you've melted the butter in. You want to have just enough heat to get them to sizzle gently. Put a handful into the center of the pan, and stir occasionally. As these get tender, move them to the outside of the pan where there's less heat...add the celery and onions and get them tender, but with a little crunch to them if you'd like. Then turn off the heat and mix all together. Add the Parmesan cheese and bread crumbs and combine.
Using a teaspoon or an ice-tea spoon, fill the centers of the mushroom heads so that they're slightly rounded.
Place on a cookie sheet covered with aluminum foil. Sprinkle some extra cheese on top, and broil until the cheese melts and/or gets browned.
Pull them out and shove them in your face...highly addictive.
JimView Thread
- 1 2/3 cups all-purpose flour
- 1 teaspoon [a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;">baking soda
- 1/4 teaspoon ground [a class="cimotif" style="border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer;">cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas, very ripe, mashed
- 2 tablespoons sour cream
- 1 teaspoon [a class="cimotif" style="border-top: medium none; border-bottom: 2px dotted green; color: green; font-weight: bold; text-decoration: none; cursor: pointer; background-color: transparent;">vanilla extract
- 2/3 cup walnuts, toasted and chopped
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
I also make muffins. It makes about 18 muffins and I bake about 25 minutes, when I can smell them they are done!View Thread
Sicilian Collard Greens with Pine Nuts and Raisins
(Serves 2 or 3)
- 1 bunch collard greens
- 2 tablespoons pine nuts
- 3 garlic cloves, peeled and chopped
- 1 tablespoon olive oil
- 3 tablespoons raisins
- 2 tablespoons balsamic vinegar
Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
Place the garlic and oil in a large skillet, and sauté over medium heat for 1 minute or until the garlic is fragrant. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.
The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1" pieces and cook for a couple of minutes before adding the collard greens.
From "The Kind Diet" by Alicia Silverstone
http://www.veganpeace.com/recipe_pages/recipes/SicilianCollardGreensWithPineNutsAndRaisins.htmView Thread
INGREDIENTS:
3 cloves garlic, minced
2 cans (14.5 ounces each) good quality diced tomatoes, or about 2 pounds fresh peeled and diced tomatoes
1/4 teaspoon freshly ground black pepper
2 cups fresh chopped basil leaves
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
12 ounces dry angel hair pasta, cooked
PREPARATION:
Heat olive oil and add garlic; cook until garlic is tender. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes.
Remove from heat. Transfer hot, cooked pasta to large bowl. Toss pasta gently with tomato mixture, the fresh chopped basil, and half of the Parmesan cheese.
Serve immediately and pass remaining Parmesan.
Serves 4.View Thread
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 cup unsweetened cocoa powder
- 3/4 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 2 teaspoons vanilla extract
- 2 cups cold water
- Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
- Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
Directions
- Cover potatoes with lightly salted water in 5-quart saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and cook for 20 minutes, or until tender. Drain and cool.
- Place potatoes in large bowl, and add corn, onions, garlic, tomatoes and chiles. Stir with a large, slotted spoon. Make shallow well in center of potato mixture, and add soy mayonnaise, mustard and lime juice. Mix thoroughly, and add fresh cilantro and sea salt. Sprinkle with dried cilantro, cover and chill one hour, or until ready to serve.
- 1 cup butter
- 2 tablespoons garlic salt
- 2 tablespoons paprika
- salt and pepper to taste
- 1 (12 fluid ounce) can beer
- 1 (4 pound) whole chicken
- Preheat an outdoor grill for low heat.
- In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
- Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
- Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).
I got something you can bake...it's easy to put together too....however (and there's always a however)...it's not terribly 'heart healthy', and not easy to leave alone.
===========================================
BLONDIES Preheat the oven to 350
3 Eggs
2 Cups Flour
2 Sticks of Butter (softened)
2 Cups of Brown Sugar
1 Tbsp of Vanilla
1 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Cup chopped walnuts (or more) (if desired)
2 Tbsp of Milk (if you want them more cake-like)
Mix all ingredients in a bowl with a sturdy spoon. *NOTE*: this mixture will become the consistency of semi-set concrete, so if you have arthritis...get someone else to mix this for you. It won't be smooth, but will be moistened...with no dry flour/brown sugar.
In a 9 X 13 pan, either coated with pam, or covered in wax paper, put the mixture in and smooth it so that it's level in the pan.
Bake for 30 minutes (or until done and pulls away from the edges of the pan)...the center may still be slightly moist.
Allow to cool before cutting (if possible)...best with a cup of hot coffee.
HIGHLY ADDICTIVE
===========================================
JimView Thread
You need...
1/2 Lb. ground sausage
1/2 Lb. lean hamburg meat
chilli powder
garlic powder
2 tablespoons Italian dressing
1 chopped onion
1 chopped green pepper
Whole wheat pita bread
Red pepper hummus
Super easy, all you do is brown the meat, add the spices to taste. In a seperate pan, put in Italian dressing and chopped veggies, and cook until either soft, or continue until crunchy.
Spread hummus on your pita bread, add meats and veggies (and if you want, some shredded cheese) , and enjoy! Good for a light summer meal.View Thread
1/2 cup mayo
1/2 cup sour cream
bacon bits
shredded cheese
chopped green onion
Cup potatoes into cubes.(You can do this before you cook). Mix together mayo and sour cream. Mix into potatoes. mix the rest of ingredients in (more of less to your liking).
This is really great for a barbecue.View Thread
2 eggs
1/4 tsp. onion powder
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. sugar
1/2 c. milk
1 small can minced clams
1/2 c. clam broth or liquid
2 c. flour
2 tsp. baking powder
Drain clams well, reserving 1/2 cup of clam broth liquid. Combine all ingredients. Drop by tablespoonfuls into medium hot oil in a deep fryer or heavy skillet.
Oil that is too hot or cakes which are too large will cause burning or uncooked centers. Adjust temperature up or down slightly to compensate. A good starting temperature is 360 degrees.
The clam cakes will float; turn them over gently as they rise to fully cook both sides. Do not overload the cooker, as this will reduce heat too much. Fry only a few at a time.
Drain on paper towels. Serve with tartar sauce .
View Thread
Ingredients· 4 (5 ounce) chicken breasts
- 4 slices prosciutto ham
- 1 tablespoon fresh sage
- 3 ounces olive oil
- 1 ounce all-purpose flour
- 5 ounces artichoke hearts , quartered
- 1/2 ounce capers
- 4 ounces white wine
- 2 ounces fresh lemon juice
- 2 ounces heavy cream
- 1 tablespoon butter
- 1 tablespoon salt
Sprinkle evenly with chopped sage.
Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch. Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with Prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with 4 ounces of white wine. Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened. On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.
View Thread
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