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(Modified version of this recipe)


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup cold butter or margarine, cubed
  • 1 egg
  • 1 cup milk
  • 1 cup shredded Cheddar cheese
  • chopped basil leaves
  • 4 mushrooms, finely diced
  • garlic
  • salt


  1. In a bowl, combine the flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.
  2. Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate. Bake at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.

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Allrecipes: "Restaurant-style Egg-drop Soup" Submitted by W.J. Cory
  • 4 cups chicken broth, divided
  • 1/8 teaspoon ground ginger
  • 2 tablespoons chopped fresh chives (or shallots; I'd suppose onions could also do in a pinch)
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch
  • 2 eggs
  • 1 egg yolk
  • (Or just three eggs, whatever)
  1. Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.
  2. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency. (Erm, Gabe/the comment suggestions opine that this should probs happen before the eggs are dropped.)
Thanks, Gabe and <http://allrecipes.com/Recipe/Restaurant-Style-Egg-Drop-Soup/Detail.aspx>.
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Oh man, another recipe. I'd apologize to my future self for making it necessary to sift through even more mindless chaff to get to anything in my journal, but this involves delicious, so I won't.

So, funny story too- we accidentally got beef bouillon and ginger-teriyaki sauce and it was still very delicious. Mmm!
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A two-days-ago munch.

Why thanks again, Allrecipes! http://allrecipes.com/Recipe/Spinach-and-Mushroom-Quesadillas/Detail.aspx
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Heck yeah I made Rumcake today!

It seems only just that I post the recipe for posterity, because it's the one we usually work off in the W and tastes fairly delicious, if I do say so myself. My brother still refuses to try it.

The actual link to the Allrecipes site is here: http://allrecipes.com/Recipe/Easy-Rum-Cake/Detail.aspx

Rock on.
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Toasted bagel with cream cheese on each side, one egg, and lettuce. Mmmmm: cheap.


Jun. 23rd, 2007 04:40 pm
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Mmm I just made Anti-Chai. (Because, despite my obsession with cardamom and nearly everything that contains it, get me anywhere near a clove and people start telling me to stop or my face will stick like that.)

So... the deliciousness? Second-brewing light hazelnut coffee mixed with milk, then vanilla extract, sugar, and cardamom, followed by unsweetened cocoa. It's delicious.

My anti-chai scoffs at cloves.
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Pumpkin Gingerbread
"Wonderfully flavorful and fragrant bread for the holidays."

Original recipe yield:
2 - 9x5 inch loaves
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice and cinnamon.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour

Original Irish Cream
"Irish whiskey mixed with cream and sugar with hints of coffee, chocolate, vanilla, and almond. Will keep for 2 months if refrigerated."
4 cups
• 1 cup heavy cream
• 1 (14 ounce) can sweetened condensed milk
• 1 2/3 cups Irish whiskey
• 1 teaspoon instant coffee granules
• 2 tablespoons chocolate syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
1. In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
Original recipe yield:
4 dozen
COOK TIME 1 Hr 30 Min

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup white sugar
• 2 peppermint candy canes, crushed
1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Try adding a drop of peppermint to the egg whites

Finnish Pulla
"A unique bread with a sweet flavor that makes a wonderful holiday gift! It takes about 4 hours to make, so allow yourself plenty of time."

Original recipe yield:
3 loaves
READY IN 3 Hrs 20 Min
PHOTO BY: TRindell

SERVINGS About scaling and conversions
• 2 cups milk
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 1 (.25 ounce) package active dry yeast
• 1 cup white sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 4 eggs, beaten
• 9 cups all-purpose flour
• 1/2 cup butter, melted
• 1 egg, beaten
• 2 tablespoons white sugar
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
2. Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
3. Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
4. Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
5. Brush each loaf with egg wash and sprinkle with sugar.
6. Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.
Favorite Corn Bread
"Carol Allen of McLeansboro, Illinois shares her recipe for Favorite Corn Bread. 'A great addition to any meal, this corn bread uses basic ingredients and is simple to make,' reports Carol."

Original recipe yield:
9 servings
SERVINGS About scaling and conversions
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 cup milk
• 2 eggs
• 1/4 cup shortening
1. In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and shortening; beat for 1 minute. Pour into a greased 9-in. square baking pan. Bake at 425 degrees F for 20-25 minutes or until bread is golden brown and tests done.
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Baked Ziti Recipe

1 (16 ounce) package ziti pasta
1 egg, lightly beaten
1 (15 ounce) container part-skim ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 (28 ounce) jar meatless spaghetti sauce
2 cups shredded part-skim mozzarella cheese
Cook pasta according to package directions. Drain pasta; set aside. In a bowl, combine the egg, ricotta and 1/4 cup Parmesan cheese. Spread 1 cup spaghetti sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with a third of the pasta, half of the ricotta mixture, 2/3 cup mozzarella cheese, 1 tablespoon Parmesan cheese and 1 cup sauce. Repeat layers of pasta, ricotta mixture and mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Top with remaining pasta, sauce mozzarella cheese and Parmesan cheese. Cover and bake at 375 degrees F for 45-50 minutes or until heated through.


PS: Never mind the low fat bits- it's delicious either way!
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Creamed Spinach II
*Submitted by: *Lori Schoettler
Original recipe yield: 6 servings.

Prep Time:....5 Minutes
Cook Time:....15 Minutes
Ready In:.....20 Minutes


* 2 (10 ounce) packages frozen chopped spinach
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 tablespoon butter
* garlic salt to taste


1. Prepare spinach according to package directions; drain well.
2. In a large saucepan over medium-high heat, combine spinach,
mushroom soup and butter. Bring to a low boil. Season with garlic
salt to taste.
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• 1 egg, beaten
• 1/4 cup skim milk
• 1/3 cup water
• 1 tablespoon vegetable oil
• 2/3 cup all-purpose flour
• 1/4 teaspoon white sugar
• 1 pinch salt

• 1/2 cup semisweet chocolate chips
• 1 cup sliced fresh strawberries
• 3/4 cup frozen whipped topping, thawed
1. In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
2. Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
3. In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
4. To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

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Banana Bread

1 cup sugar
1 stick margarine
2 eggs
3 mashed bananas
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder

Mix in order given
350 degrees Fahrenheit for 1 hour.

(I made four loaves while on vacation, and another today!)
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Fettuccini Alfredo : From cooking class!

Cook linguini according to the directions on the package

Alfredo sauce:
½ stick margarine
½ tsp. salt
½ tsp. garlic salt or powder
1/8 tsp. pepper
1 tsp flour
½ dried parsley (optional)

Melt the margarine in your small sauté pan. Add the remaining ingredients
Add ½ C. cream
Add ¼ C. grated Parmesan cheese

Simmer for 2 minutes- Do not boil!

Pour this sauce over the drained, cooked fettuccini, tossing until the pasta is well coated. Serve with garlic bread and a tossed salad!


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