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Recipe Sharing

Let's make this a nice place to share recipes and cooking and menu ideas.

Location: The World
Members: 76
Latest Activity: Oct 4

Easy Bread

I have made this and taken it when invited out for dinner.

Discussion Forum

Gazpacho

Started by Steve S. Last reply by Linda Seccaspina Jul 17, 2013. 2 Replies

It's been a cold  and wet spring by local Northern California standards. Here's a cold soup that helps us get through the hot summer days.I started with a recipe from the Moosewood Cookbook, and "de-naturalized" it. This is the best food I know for…Continue

Tags: gazpacho, spanish, vegan, vegetarian, soup

Long Weekend Barbeque Recipes

Started by ZoomerStaff. Last reply by ZoomerStaff Jun 29, 2012. 1 Reply

With Canada Day (and the fourth of July, for our friends south of the boarder) coming up we got to thinking about what we might throw on…Continue

Tags: recipe sharing, Canada Day, barbeque, asparagus, shrimp

Scalloped Tomatoes

Started by Christine Geery. Last reply by Christine Geery Jun 29, 2012. 2 Replies

This is a great side dish to go along with just about anything you barbecue.Scalloped TomatoesIngredients:Olive oil2 cups (1/2-inch diced) rustic bread, crusts removed16 plum tomatoes1 tablespoon minced garlic (3 cloves)2 tablespoons sugar2…Continue

Tags: Canada, Day, July, of, sharing

Beat the Heat: No Bake Recipes

Started by ZoomerStaff. Last reply by Linda Seccaspina Jun 22, 2012. 2 Replies

Satisfy your sweet tooth without overheating  The last thing that we want to do when the temperature rises is turn on the…Continue

Tags: Banana Split Pie, dessert, Pretzel Treats, recipe sharing, No Bake

Share Your Favourite Holiday Cookie Recipes

Started by ZoomerStaff Dec 9, 2011. 0 Replies

It's that time of the year to pull out the cookie tin & kitchen molds.  We're interested in collecting in…Continue

Tags: christmas cookies, recipes, sweets, desserts, holiday cookies

Steve & Martha's Disciplined Cole Slaw

Started by Steve S. Last reply by Ishbel McKinlay-Wilkie Oct 27, 2011. 4 Replies

I like cole slaw, so I made some today.I'll give you my favorite recipe, so you can like cole slaw too.First, the background. I am definitely a vinaigrette dressing boy when it comes to cole slaw. Creamy cole slaw does nothing for me, besides cause…Continue

Tags: discipline, cooking, emo, recipe, slaw

Borscht - Soup for a Jobless Recovery

Started by Steve S. Last reply by CreekEnd_UK Oct 16, 2011. 6 Replies

The weather stinks here today. That means it's time for soup. Living through this world-wide recession and its jobless recovery means it's time for cabbage soup. Call it Kapusta, Cabbage Soup, or Borscht, this will help you survive.Mr. Cabbage head…Continue

Recipe

Started by brenda dianne roenz. Last reply by Linda Ostrom Jun 8, 2011. 1 Reply

 Chicken n Stuffing:2 boxes stuff n such for chicken6-8 boneless, skinless chicken breasts1 tbsp canola or vegetable oil1/4 tsp salt1/4 tsp pepper4 Swiss cheese slices (halved)2 tbsp. butter or stick margarine, meltedi 10-oz. can condensed cream of…Continue

Middle Eastern Style Vegetables and Couscous

Started by Steve S. Last reply by Linda Ostrom Jun 5, 2011. 2 Replies

I made this for lunches this week,and the wife's coworkers have been asking for the recipe. No picture, because this isn't much to look at. I developed this recipe by trying to duplicate the couscous dish at the curiously spelled…Continue

Pork Shoulder Roast mit Kraut

Started by Steve S Jun 4, 2011. 0 Replies

This recipe is not from my ancestors. My people are not known for their love of pork,to say the least. This recipe comes from my former neighbors' ancestors, through my hanging around the hood and eating at other kids' houses. That's what 1960s…Continue

Tags: kraut, pork

Comment Wall

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Comment by krismas on August 1, 2014 at 11:47am

Greetings to all,

Wondering of anyone has a tasty recipe for Rice pudding?

Thanks

Comment by ZoomerStaff on November 29, 2013 at 1:25pm

Here is a fun recipe that you can make from your holiday left-overs: Turkey stuffing and cranberry sandwich...http://www.everythingzoomer.com/turkey-stuffing-cranberry-sandwiche...

Comment by Steve S on October 18, 2013 at 1:26pm

It's soup season,here's an easy recipe that's one of my favorites.

Comment by Wallace Watson on March 19, 2013 at 11:02am

Here is a wonderful recipe for pork ribs.

Simmer 2.5 lbs of prok spareribe with dices onion for 45 minutes, the drain.

The sauce"

1 Oxo beef cube or 1.5 Tbso oxo liquid

3/4 c. boiling water

1/4  c. cider vinigar

2 Tbsp soy sauce

Mix in a pot and heat

Dry stuff to be mixed up and then added to the liquids

3/4 C. brown sugar

2 Tbsp Tapioca starch

1/2 tsp ginger

1/2 tsp garlic powder

1/2 tsp curry

1/4 tsp cloves

Stir into hot liquids an cook, stirring constantly, until thick and clear.

 

Pour over cooked ribs an put it all into a baking casserol.

Bake at 375 for 30 minuted

 

This is really good serves with rice and apperigus.

 

Hope you enjoy.

 

Comment by Steve S on July 27, 2012 at 2:13pm

Hummus for the Long Hot Summer - Recipe

Click for recipe on Zoomers

Comment by alexander Mollison on April 17, 2012 at 7:56am

No-Cooking Banana Split Pie

CRUST:

2 cups graham cracker crumbs

1/2 cup melted butter

1/4 cup sugar

Mix together and press into the bottom of a 13x9 inch baking dish (glass will work best). Chill 1 hour.

FILLING:

2 cups powdered sugar

2 eggs

1 tsp. Vanilla

1 cup butter

Cream together and spread over the crumb crust. Chill 1 hour.

TOPPING:

4-5 ripe bananas, sliced

2 (10 oz.) pkgs. Frozen strawberries, drained

16 oz. Can crushed pineapple, drained

1 cup whipping cream, whipped

1 cup chopped pecans

4 oz. Jar maraschino cherries, drained and chopped

Layer the toppings over the filling in the order listed. Cut into squares. Makes 12-15 servings. Keep refrigerat

Comment by alexander Mollison on April 4, 2012 at 7:34am
Comment by alexander Mollison on March 30, 2012 at 10:54am

CROCKPOT CHICKEN CURRY

5 medium potatoes, diced
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 lb. boneless chicken breasts, cubed
1 can (14.5 oz.) of no salt added tomatoes
1 tbsp. coriander
1 1/2 tbsp. paprika
1 tbsp. ginger
1/4 tsp. red pepper
1/2 tsp. turmeric
1/4 tsp. cinnamon
1/8 tsp. cloves
1 cup of low sodium chicken broth
2 tbsp. cold water
4 tbsp. cornstarch

Methods/steps
Place vegetables in crock-pot; place chicken on top. Mix together tomatoes, spices and chicken broth. Pour over chicken. Cook on low 8-10 hours or on high 5-6 hours. Remove meat and vegetables. Turn heat to high. Stir cornstarch into water. Add to crock-pot. Cook until sauce is slightly thickened, about 15-20 minutes.

Comment by alexander Mollison on March 21, 2012 at 11:03am

Colcannon Cakes Recipe
You can also add some chopped fresh parsley to the colcannon mix. Here's a fun idea for breakfast, serve the colcannon cakes with a poached egg on top!
Add to shopping list
Ingredients
Colcannon:

2 1/2 pounds of russet potatoes, peeled and cut into large chunks
Salt
5 Tbsp unsalted butter
3 lightly packed cups of chopped chard, kale, spinach, or cabbage
1/2 cup of green onion greens, chopped
1 cup milk or cream

Colcannon cakes:

About 3 cups of colcannon
1 cup flour
1 egg
2-3 teaspoons salt
4 Tbsp butter or vegetable oil
Lemon for garnish
Method
1 Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.

2 Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties. Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.

3 Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, abou 3-4 minutes. Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others. Serve with slices of lemon.

Yield: Serves 4-6 as an appetizer.

Links:
Colcannon Cakes - from If You Can Make That You Can Make This
Potato Latkes - from White on Rice Couple
Korean Potato Pancakes - from Apple Pie, Pastis and Pate
Sweet Potato Cakes - from Lisa is Cooking
Coleman Andrew's colcannon cakes - from The Country Cooking of Ireland

colcannon-cakes-b.jpg

Comment by alexander Mollison on March 16, 2012 at 12:56pm

Banana-Toffee Drop Scones

2 1/2 cups Original Bisquick Mix
1/2 cup toffee bits
1/4 cup sugar
1/4 cup whipping (heavy) cream
1/2 tsp vanilla
1 egg
2 medium bananas, mashed (3/4 cup)
1 tbsp milk
1 tbsp sugar

Heat the oven to 425 F. Grease two cookie sheets using
Shortening or cooking spray. In a large bowl, stir the
Bisquick Mix, toffee bits, 1/4 cup sugar, the whipping
Cream, vanilla, egg and the bananas until a soft dough
Forms. Drop the dough by 10 large tablespoonfuls onto
The prepared cookie sheets (5 per cookie sheet). Brush
The tops with the milk, then sprinkle with the sugar.
Refrigerate the second cookie sheet while the first cookie
Sheet bakes. Bake for 11 to 13 minutes or until golden
Brown. Makes 10 scones

 

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