Recipe Swap

[Thursday Bram]

Since it's so expensive to run out and buy new cookbooks, I'd love to start a recipe swap right here. Personally, I'm always looking for new cookie recipes, and new ways to make chicken more exciting.

To start off, allow me to offer up a family recipe:

Chocolate Chewie Bars
2 cups brown sugar
2/3 cups butter
3 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 package chocolate chips
1 cup chopped nuts

Cream butter and sugar. Add eggs. Beat well. Add flour, baking powder and salt. Add vanilla. Stir in nuts and chocolate chips. Grease a 9"x14" pan and pour in batter. Bake at 350 degrees for 25-30 minutes.

This is a great recipe for kids — even if ingredients are off a smidge, the end product still tastes like cookies.

[rolltimer]

I haven't tried it, yet. If any of you want to tackle it and post here how it turns out, that would be great.

Banana Spludding

1 small package instant Jello French Vanilla Pudding
1 1/2 cups milk
2 medium bananas (sliced)
1 8 oz. can crushed pineapple (drained)
Chocolate Ice Cream Topping
Caramel Ice Cream Topping
Cherries
Canned Whipped Creme
Chopped nuts (peanuts, pecans, walnuts or whatever is your favorite)
4 Parfait glasses

Prepare pudding with the milk according to package directions. Please note you are using slightly less milk than recommended but this is to create a firmer pudding. Layer banana slices, pudding, pineapple then repeat layers. Top with chocolate and caramel toppings and nuts. Squirt with whipped creme and crown with a cherry. Refrigerate 30 minutes and enjoy.

[Myscha Theriault]

Here's one from our personal / family blog:

Recipe: Frozen Chocolate Chip Cookie Dough « We Be Sharin’!

Also, I would LOVE, LOVE, LOVE if anyone has a great source for bulk / OAMC ethnic recipes for the freezer or otherwise. In particular, I found a bulk recipe once (and assumed I'd be able to easily find again - wrong) for a recipe for falafel in bulk for the freezer.

You mix it up in bulk like the falafel stands in the Middle East (LOVE the food in that part of the world) and then use a meatball scoop to put rows of the scoops on a cookie sheet. Then, you flash freeze the mounds until you are ready to cook them. Fire up your Fry Daddy and do a moderate batch at a time. Then you could do them as an appetizer or as a fun family sandwich night option.

But I've never been able to find the recipe again. Does ANYONE have it? Anyone?

To do advance prep for motabal / babaganoush, I oven roast eggplants in bulk after I slice them in half lengthwise. Then, I scoop out the insides and put the equivalent of two eggplants into each of several quart sized freezer bags. These are frozen flat until I want to do an Arab appetizer night. (God, I miss the cases of them for three bucks I used to be able to get in Kuwait.) Then, I just take one out to thaw and toss in some tahinia, garlic, olive oil, lemon (and this is really the secret ingredient if you want to mimick Kuwait's Palm Palace restaurant Motabal) . . . liquid smoke. A dab of yogurt if you want some extra creaminess. Whip it up in a blender and serve with pita bread ripped apart. Can you say yum?

OK, now who's there for me with the bulk falafel recipe? Thanks in advance.

[amandajane]

I will have to try the banana spludding, it sounds yummy and I think my 9 year old will enjoy it

Here's one from my my blog where I am posting recipes periodically:



Ingredients

500 gms prime minced beef
2 large carrots
2 medium size onions, one red, one white
5 courgettes
1 head broccoli
800 gms tinned tomatoes
400 gms tinned baked beans
3 red chillis
Mixed herbs to taste

1. Roughly chop the vegetables and chillis
2. Fry the onions on a low heat for 5 mins
3. Put the chopped vegetables in pan with boiling water to cover and cook on low for 5 mins
4. Remove the vegetables and set aside
5. Fry the mince in it’s own juices for five minutes on high, keep stirring so it doesn’t stick
6. Put the vegetables in the pan with the minced beef
7. Add the can of tomatoes
8. Add the can of baked beans
9. Add the chopped red chillis
10. Add the herbs to taste
11. stir the mishmash until well mixed and leave to simmer for 15 minutes
12. Serve with rice or pasta with cheese if desired

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It's so easy and makes a substantial amount of food that can be frozen for later if you don't fancy it for a few days in a row.

[Myscha Theriault]

That looks yummy AND hearty.