Best 20 Other Recipes

CREAM CORN LIKE NO OTHER

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

BASIL OIL (AND OTHER HERB FLAVORED OILS)

Steps:

• In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don't press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster. Immediately strain the oil again through a flat-bottomed paper filter. If the filter clogs, you may need to change the filter partway through.
• It's okay to pick the filter up and squeeze it gently to get the oil out faster, but be careful not to break the filter. Sometimes a little dark liquid comes through the filter first. Don't worry; that's water. It will settle to the bottom because it is heavier than the oil. Let the filtered oil settle for a few hours, then pour it off the dark liquid. Store in an airtight jar in a cool, dark place.

FLOUNDER (OR OTHER WHITE FISH) STUFFED WITH SHRIMP

Steps:

• Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp.
• Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
• Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.

DRY RUB FOR TURKEY DEEP FRYING OR TO USE ON OTHER MEATS, POULTRY

Steps:

• Mix all ingredients together in a medium bowl.
• Store in an airtight container in a cool dry place.
• Makes about two cups.
• If using for turkey, take a couple of handfuls and rub all over the turkey and inside the cavity.
• Be very generous.
• Do not worry that it would over power the turkey, it does not.
• Store in refrigerator overnight.
• See my recipe for liquid injection too.

SPLENDA-ID CANDIED NUTS THAT ARE EQUAL TO NO OTHER

Steps:

• Bring the water and sugar substitute to a boil over a medium heat.
• When the sugar substitute is dissolved, add the nuts and stir.
• After two minutes of stirring, turn off heat and continue to stir.
• After candy coating has set on the nuts, put on a plate to cool.

RASPBERRY CHOCOLATE MINT RIBBON PIE-2003 1ST PLACE OTHER

Steps:

• Crust:
• Cut shortening into salt and flour until mixture is pea-sized pieces. Add cold water slowly until mixture forms a ball. Refrigerate several hours or overnight.
• Preheat the oven to 475 degrees F.
• Roll out on a floured board. Put in pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to10 minutes until light brown. Cool.
• Chocolate Filling:
• In the bowl of a mixer, combine the butter and powdered sugar and beat together until fluffy. Add the egg yolks, 1 at a time, beating after each addition. Add the peppermint and melted chocolate and mix until combined.
• Beat the egg whites in a separate mixer until they hold stiff peaks. Gently fold the whites into the butter mixture.
• Cream Cheese Filling:
• Mix together powdered sugar, vanilla and cream cheese. Fold in whipped cream until smooth.
• Raspberry Filling
• Cook until raspberries are partially cooked and run through a cheesecloth or sieve to get the seeds out. Return to heat and add sugar and cornstarch. Boil over medium heat. Spread 1/2 of the raspberry filling into baked pie shell gently. Spread 1/2 of the chocolate filling over that and chill. Spread 1/2 the cream cheese filling over the chocolate filling. Repeat the layers.

CROCK POT ROAST BEAST (BEEF - CAN USE MOOSE OR OTHER WILD GAME)

Steps:

• Spray crock pot with PAM.
• Place roast in crock pot.
• Empty contents of soup mix, gravy, and both salad dressing envelopes over roast in crock pot - sprinkling evenly.
• Add wine.
• Add sliced mushrooms.
• Sprinkle thyme over top of all.
• Cover and cook on low for 8 - 10 hours.
• I use the drippings to make a delicious, flavorful gravy.

HALIBUT OR OTHER FISH STEAMED IN BANANA LEAVES

Steps:

• Put at least 2 inches of water in the bottom of a steamer. Soak the banana leaves in hot water until soft, just a few seconds.
• Toss together the fish, garlic, ginger, nam pla, sugar, and cayenne. Put a piece of the seasoned fish in the center of each of the banana leaves and top with shallot, cilantro, and a light sprinkling of salt. Fold in the sides of the leaves and seal shut with toothpicks or skewers.
• Steam for about 15 minutes, or until the fish is done (peek into one of the packages to check). Be careful of the steaming liquid when removing the packages. Remove each of the fish pieces from its package before serving and spoon some of the juices over it.
• Lemongrass Halibut (or Other Fish) Steamed in Banana Leaves
• In step 2, toss the fish with 1 teaspoon hot red pepper flakes, 2 tablespoons minced lemongrass, 1 teaspoon ground coriander, 1 tablespoon fresh lime juice, and the nam pla and sugar. Put it in the packages as directed and top with the shallots, 1/2 cup chopped fresh chives or scallion, and 1/2 cup fresh basil leaves, preferably Thai basil. Seal and steam as directed.

HOMEMADE SPARKLING GRAPE JUICE (OR OTHER FLAVORS) RECIPE - (4.3/5)

Steps:

• Instructions: 1. Pour frozen juice concentrate into a 2-quart pitcher. Refill the can from the concentrate 4 times with club soda (48 ounces, or 6 cups of club soda) and pour into the pitcher. Stir. Serve cold and enjoy your delicious sparkling juice! Homemade Sparkling Grape Juice Additional Notes: For a stronger juice with less carbonation, add only 3 cans (36 ounces) of club soda instead of 4 (48 ounces). We like to use grape juice or apple juice, to make sparkling grape juice or sparkling cider. Any frozen juice concentrate will work, although orange juice is probably our least favorite of the ones we've tried so far. :) Homemade Sparkling Grape Juice See my blog post about this sparkling juice for a price breakdown and comparison to store-bought sparkling juice! Preparation Time: 5 minutes Tammy's Review: This homemade sparkling juice tastes JUST like the bottles of sparkling juice that are sold for at least $2-3 for 750ml (about 25 ounces)! I love that we can make our own for a fraction of the price... plus get 100% juice (and carbonation of course)! :)

OVEN, STOVE TOP METHODS FOR TOASTING PLAIN WALNUTS OR OTHER NUTS

Steps:

• FOR OVEN TOASTING, this method is good for large amounts as well as small amounts.
• Preheat oven to 350 degrees F.
• Do not chop or mince the walnut halves before toasting.
• Place nuts in a single layer in an ungreased, shallow pan or rimmed cookie sheet in order to prevent spillage.
• Bake 5 to 10 minutes or until the nuts are golden brown.
• Stir or shake the pan during toasting in order to aid in their browning evenly.
• Be careful not to burn the walnuts.
• Remove the pan to cool and sprinkle with optional salt.
• Toasted, deep golden-colored walnuts will continue to brown slightly after they're removed from the oven.
• FOR STOVE-TOP TOASTING, this method is good for small amounts.
• Do not chop or mince the walnut halves before toasting.
• Heat walnuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until golden brown and smell toasted.
• Since the nuts will burn easily in a skillet, you must stir constantly to ensure even toasting until the nuts turn a rich, golden brown.
• Remove walnuts to a plate or bowl to cool and sprinkle with optional salt.

MARINADE FOR LAMB CHOPS - OR ANY OTHER MEAT

Steps:

• Whisk together first 6 ingredients.
• Add oil last.
• Now add meat and VOILA !

CINNAMON DIP WITH STRAWBERRIES (OR OTHER FRUIT)

Steps:

• Allow all ingredients to come to room temperature.
• Mix all ingredients, except fruit, together in a bowl.
• Dip strawberries into mix and eat.

COUNTRY GRAVY LIKE NONE OTHER

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion in hot butter until softened, about 3 minutes. Crumble pork sausage and spicy pork sausage into onion; cook and stir until sausage is browned and cooked through and onions are tender, 7 to 10 minutes.
• Stir flour, salt, and black pepper into sausage mixture, adding additional butter if mixture is too dry, and cook until flour begins to brown, about 5 minutes.
• Pour milk into sausage mixture, increase heat to high, and bring to a boil, stirring constantly, adding more milk if mixture is too thick. Reduce heat to low, cover the pot with a lid, and simmer, stirring occasionally, until flavors blend, about 20 minutes.

THE OTHER "SHRIMP COCKTAIL"

Steps:

• First, cook shrimp or seafood, then rinse and refrigerate until nice and cool.
• Then dice all of your veggies (make sure they are nice and cold too). Mix all the veggies together in a large bowl. Add salt and pepper at that time and chile sauce. Cut 2 1/2 of the lemons and limes, add to mixture. Add once all veggies and seasonings are all mixed. Add the shimp and mix and then add the clamato juice cocktail, then cool for an hour.
• Serve in a big ice cream sundae glass or something similar
• Pour mixture into glasses and sprinkle a little bit of cilantro in it and add a lemon or lime wedge for decoration.
• Cut the rest of the lemons and limes into wedges. Put in nice plate in center and crackers as well and enjoy!
• This is delicious guys is a must try if you like seafood and are tired of the same old nasty cocktail sauce and shrimp that is bland. This is a real kicker.

DILL SAUCE FOR SWEDISH MEATBALLS AND OTHER STUFF

Steps:

• 1. Dill Sauce: Heat butter in sauté pan, blend in flour and let cook for a few minutes but do not brown. Stir in broth and the meat juices separated from the fat you drained off).Stir in cream. Cook, stirring constantly, until thick and satiny. Salt and pepper to taste. Stir in dill.
• 2. Meatballs: Heat oven to 350^. Crumble rusk in bowl Pour milk over then and let soften. Add beaten egg,salt and pepper, grated onion,nutmeg and meat mixture. Combine .
• 3. Roll into small balls, about 1-inch.(if mixture seams too soft, add one more rusk to the mixture or a little more meat). Place a single layer of meatballs in a baking dish.
• 4. Bake ,uncovered, until browned and cooked through, periodically pouring off fat. Separate fat from any collected meat juices. Discard fat; reserve meat juices.(for dill sauce).
• 5. Note: Place poured off fat in freezer so you can easily remove fat-reserve broth.

GOLDEN OATS MEDLEY (INSTEAD OF RICE, NOODLES OR OTHER GRAINS)

Steps:

• Combine uncooked oats and beaten egg in medium sized bowl; mix until oats are thoroughly coated. Saute green pepper in butter in large skillet. Add oat mixture to green pepper mixture. Cook over medium heat, stirring constantly 1 to 2 minutes, or until oats are dry, separated and lightly browned. Add broth and salt; continue cooking, stirring occasionally, until liquid evaporates. Makes 4 servings.
• VARIATIONS USING THE BASIC "Golden Oats Medley" recipe above.
• *FOR GOLDEN OATS ORIENTAL: Substitute 3/4 cup water and 2 Tablespoons soy sauce for broth.
• FOR GOLDEN OATS PILAF: Substitute 3/4 cup mushroom slices and 2 Tablespoons chopped green onion or chives for green pepper.
• FOR GOLDEN OATS FLORENTIN: Substitute 1 cup chopped spinach or broccoli for green pepper.
• FOR GOLDEN OATS ROMA: Substitute 1 cup thinly sliced zucchini and 1 garlic clove, minced for green pepper.
• FOR GOLDEN OATS LORRAINE: Add 2 crisply cooked bacon slices, crumbled.
• FOR GOLDEN OATS PROVENCAL: Add 1 medium sized tomato, chopped.
• FOR GOLDEN OATS WITH HERBS: ADD 2 Tablespoons parsley flakes, 1/2 teaspoon oregano leaves, 1/2 teaspoon basil leaves.
• The Quaker Oats.Wholegrain Cookbook.

BETTER THAN THE OTHER HUEVOS RANCHEROS

Steps:

• Heat black beans and salsa in a saucepan over medium-low heat until hot, 1 to 2 minutes.
• Heat a skillet over medium-high heat. Heat 1 tortilla until hot. Sprinkle on Monterey Jack cheese and top with remaining tortilla, flip, and cook until cheese is melted and tortilla is lightly browned, 1 to 2 to minutes per side. Transfer to a serving platter. Season with salt and pepper.
• Heat butter in a skillet over medium-low heat. Crack eggs into skillet and cook until set, 3 to 5 minutes. Place eggs onto tortillas and season with salt and pepper.
• Pour black bean mixture over eggs. Garnish with avocado, sour cream, and cilantro.

CROATIAN “BLITVA” / OR SPINACH (THE OTHER WAY)

Steps:

• Wash and cut spinach/"blitva" leaves and put it aside. Warm the butter in a large pot; add spinach/"blitva" and mix until butter covers the leaves. Add half of anticipated cream, and the whole amount of Parmesan, chive, nutmeg, salt, pepper. Heat it all for 2-5 minutes. Replace the lot into a refractory pot, cover with the rest of the cream. Bake it in the hot oven (200°C) 5 to 10 min. Serve hot.

MEDITERRANEAN RISOTTO (WITH OTHER INFLUENCES!)

Steps:

• Pre-cook pumpkin in the microwave for approximately 3 minutes, or until a skewer can be inserted through the cube, but with some resistance (i.e. don't cook until the point of mush!). Place the pumpkin on a lined baking tray and place in a hot oven (200 degrees celsius) for 20 minutes, or until cooked through and golden.
• Spray a large ovenproof dish with a little oil and cook the chicken (if using). Remove from dish. Spray dish with some more oil, add the garlic and onion and fry (on a high heat) until onion is translucent, yet slightly golden. Add the rice and coat the grains with the oil the onions have been cooking inches Add the wine and saffron and stir in before adding 1 cup of the warmed stock. Bring to the boil then lower the heat, stir constantly until most of the liquid has been absorbed. Add another cup of water and repeat the process of stirring until most of the liquid has been absorbed. Repeat with the remaining cups of water. The amount of liquid needed can sometimes vary from person to person, I find I need 6 cups, but you might only need 4. I advise testing the rice after four cups of stock has been added, that way you'll know how much to add (basically keep adding stock until the rice tastes cooked!).
• Stir in the pumpkin, corn, mushrooms, sun dried tomatoes and the chicken. Remove from heat and gradually stir in the spinach until it's wilted. Season with lots of cracked black pepper!
• Add in the cheese (if using) and the pine nuts.

HOT RASPBERRY (OR OTHER FLAVORS) TEA SPOONFUL

Steps:

• 1. Mix ingredients together and place in plastic wrap and follow directions on lovin the spoonful recipe or in the discussion sections of both "gifts from the pantry and "gifts in a jar"
• 2. Attach at tag saying:
• 3. Hot Raspberry Tea Take of decorative outer packaging leeaving the mix packet still attached. Holding the spoon over a mug clip the mix packet and pour into the mug. Add Boiling water and stir with the spoon.