BB Recipe Collection #1

ALL PURPOSE SPICE MIX
24 Servings

1/3 c Grated parmesan cheese
1/4 c Sesame seeds
2 tb Paprika
1 tb Poppy seeds
1 ts 1 chicken bouillon cube
2 ts Dried parsley
1 ts Onion flakes
1 ts Garlic powder
1 ts Celery seed
1/2 ts Salt
1/2 ts Pepper

Crush bouillon cube into fine powder, put in screw-top jar. Add
remaining ingredients and shake until well mixed.
Store in refrigerator for up to 4 months.

Biscuit Mix
(Equal Substitute for Bisquick)
8 c. flour 1/3 c. baking powder
8 tsp. sugar 2 tsp. cream of tartar
2 tsp. salt 1 c. powd. milk
1 3/4 c. shortening

Sift dry ingredients 3 times, then cut in shortening. Pack loosely in airtight container.
Method: 1 cup mix, 1/3 cup water
Mix, then bake at 450 degrees for 10-12 minutes.

BoDean Grill Seasoning
(not just for the grill, but anytime, and a difeerent taste can totally change the sameold stuff)

Ingredients:

1 Tbs. paprika
1 Tbs. fresh oregano leaves, chopped
1 Tbs. coarse black pepper
1 Tbs. kosher salt
1 Tbs. fresh thyme, chopped
1 Tbs. sugar
1 Tbs. granulated garlic

Preparation:

In a bowl, combine paprika, oregano, black pepper, salt, thyme,
sugarand garlic. Store in jar with tight-fitting lid.

Rubs:

These are best for long cooking foods that are fatty enough to
holdtheir moisture. The spices permeate the meats and can be
used hours before you cook or just before depending on the
intensity of flavor desired. Any dry rub can be turned into a
paste by adding oil, vinegar, yogurt, fruit juice or whatever
liquid you desire.

Cajun (Dry): Combine 2 tbsp paprika, 1 tbsp each of cumin,
thyme, onion powder, garlic powder and oregano, 1 tsp each of
fresh ground black pepper, cayenne, and salt to taste.

Texas (Dry): Combine 2 tbsp paprika, 1 tsp each of thyme,
mustard powder, garlic powder, salt, chili powder, and a pinch
of powdered ginger.

Essence (Emeril's Creole Seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

 

Now that sounds good, and quick.
Thanks for sharing.

 

Walls, not sure about that. I do love to cook though, and I love to cook for people, I love to serve people good foods, and I experiment a lot, sometimes it's a keeper, and sometimes it's dud.
Thats funny Helen, the anti fruit cake lol,,, I love fruit cake, but only if it has all the nuts in it. I'm also the only one in my house who odes. I made a fruit cake last Dec. and it took me a month to eat it.

 

Just to let everyone know, some may not know this, but these are not all my recipes, everyone contributed, I just went and found them and put them all together on one thread.

 

Chicken Noodle Casserole

Mix cooked egg noodles, a can of cream of chicken, cooked brocolli, some chicken and a handful of shredded cheddar cheese. Crumble Ritz crackers on top, melt butter over crackers, bake @ 350 for 30-45 minutes.

Scratch mac and cheese

Cook 2 cups macaroni till very tender and drain(I use differetn shaoes not just the traditional elbow)

In a sauce pan, melt 3 tablespoons margarine or butter
Add 2-3 tablespoons flour(need more butter? then add it)
Mix well.
Add slowly 2 cups milk(if I am low I mix half milk and half water, and throw in a little powdered milk), stir well, and heat slowly, heat til thickened.
Add 1-2 teaspoons dry powdered mustard, a little pepper, salt if you want it, I don't add it.
When thick and bubbly, add cheese, shredded, or even slices, how much depends on how cheesey you like it, I love lots of cheese. I usually use american cheese, but you can use more then one cheese, a little cheddar, colby is great, even a little mozzarella, parmesan, whatever you like adds interest. Stir till it melts.
Test it to make sure it the good anf thick, andcheesey. Add your cooked macaroni and mix well.

 

Curried fruit
1 can peach slices
1 can pear halves
1 can pineapple chunks
1 jar maraschino cherries

Drain all of these and place in 9x13 dish(I have a really pretty pewter one that I can bake in that serves nicely,too. I place the pears up with the cherries in the middle....you can arrange it any way. Then I sprinkle with 1/2 cup of sugar,add 1 cup of grenadine syrup(it is red) and then sprinkle about 1-2 teaspoons of curry powder.

I bake it for 30 minutes covered and about 10 minutes uncovered on 350.

 

Peanut Butter Fudge

5 cups sugar
1 stick of real butter
1 jar of peanut butter (18 oz or close to that)
1 can evap. milk
1 jar of marshmallow creme (7 oz or close to that)
1 tsp vanilla

melt butter in pan, add sugar and evap. milk to soft ball stage. Remove from heat and add peanut butter, marshmallow creme, and vanilla.

Pour into buttered 9 x 13 pan. When cool and set, cut into squares.

 

Mexican Turkey

-Line a 9 X 13 pan with Dorito's (any kind)
-Put turkey pieces in a pan along with some chopped onion,a can of chopped green chilies (no need to drain),a can of cream of chicken soup and a can of cream of mushroom soup; heat through
-Pour over Dorito's
-Add another layer of Dorito's on top of soup/meat mixture
-Top with grated cheddar or Velveeta
-Bake at 350 for about an hour,or until cheese is golden brown and bubbly

Serve with a green salad and rolls. This is also great with chicken.

Curry Chicken salad
cut up left over chicken, add chopped celery, I like a little dry onions, I think raw onion over powers the delicate flavor of the chicken, add your mayonaise, sprinkle on a little garlic powder, pepper,a nd curry powder(how much of everything depends how much chicken you have, I use left over chicken and turkey for this one.)

 

Truck Driver Chili
1 pound sage sausage (like Jimmy Dean or Bob Evans)
1/2 pound ground beef
1 large onion, chopped
1 green pepper, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
dash of salt and pepper

Brown above ingredients in large dutch oven at medium heat, then when meat is thoroughly cooked and chopped and onion & green pepper are tender, remove from heat and drain off any grease.

Now add:

2 1-pound cans of dark red kidney beans
2 1-pound cans of whole tomatoes, breaking these into large chunks while in pan.
2 1-pound cans of tomato sauce
1 tablespoon granulated sugar

Bring this gradually to a slow boil, but stir constantly to keep from scorching. Reduce to simmer and let simmer on very low heat for about 20 minutes, stirring frequently to keep from scorching.

This is a mild chili for those who can't eat spicy foods. To make spicier, add more chili powder, red sauce, or chili peppers to taste.

Delicious served with sprinkled grated Co-Jack cheese on top and with crackers or cornbread!

White Chili
2 chicken breasts
3c. chicken broth
2 cans northern beans(white)
1 med. onion chopped
2 cloves garlic chopped
2T. chopped cilantro
salt and pepper to taste
1t. cumin powder
chili powder, crushed dried chilis, whatever you like to heat up your chili
Boil the chicken till tender. Remove chicken, leave about 3c. broth in the pan, and add the rest of the ingredients, and simmer till onions are tender, in the mean time cut up the chicken and add it to the chili about 15 minutes before you pronounce it done.

 

<b> Cinnamon Pull Aparts<b>
cans biscuit dough(I use Pillsbury)
2 cups white sugar
4 TBSP ground cinnamon
dash of salt
1/2 cup melted butter
1/2 cup chopped pecans

Preheat oven to 375
Cut each biscuit into 1/4s. Set aside
In mixing bowl,mix sugar,cinnamon,and dash of salt. Put the pieces of biscuit in mixture and cover with sugar mixture. Layer in cake pan.

Heat butter in small saucepan until melted,add rest of sugar mixture,and pecans.Pour this over biscuits in pan.

Bake at 375 for 40 minutes,or until tops are lightly brown.

 

BUMP

 

Great ideas Helen. I like to make extra and save for a casserole.
When I debone chicken breasts I boil the bones for dumplings.
When I make vegetables I save the left overs in a baggie and freeze them, I keep adding the same veggie to the baggie till I have enough to serve. Or throw in all the left over beans, no matter what type they are and when you get a good bit make bean soup.
Sometimes I fing roasting hen on sale real cheap, but my husband and I can't eat a whole one, so I throw it in the food processor and make chicken salad, which we love. I've also do the same with left over ham.
In the mid or late summer I start saving my leftover cornbread in a big baggie and come hoildays I have cornbread already made for the dressing. I also throw in leftover other breads, but I prefer more cornbread then other breads.

Can't think of more right now.