Classic GDT Recipes

[MonkeyTwirl]

No. I have my own family recipe, altered ala monkey to use homemade chocolate ladyfingers.

[dahnuh]

Jul 21, 2016 1:16:39 GMT -5 MonkeyTwirl said:

No. I have my own family recipe, altered ala monkey to use homemade chocolate ladyfingers.

Thanks anyway, Monka. If you would care to share yours, I'd be thrilled. If not, I completely understand.

[jazigirl01]

Jul 21, 2016 8:37:39 GMT -5 dahnuh said:

Jul 21, 2016 1:16:39 GMT -5 MonkeyTwirl said:

No. I have my own family recipe, altered ala monkey to use homemade chocolate ladyfingers.

Thanks anyway, Monka. If you would care to share yours, I'd be thrilled. If not, I completely understand.

  I'd like it too Monk, if not too much trouble.

[MonkeyTwirl]

Chocolate Tiramisu

Chocolate Lady Fingers
1 ½ c. cake flour
½ c. cocoa
2 t. baking powder
½ t. salt
4 eggs
2/3 c. sugar
2 T. Godiva chocolate liqueur or dark rum

Preheat oven to 375 degrees. Grease cookie sheets or use parchment paper. Whisk together flour, cocoa, baking powder & salt. Beat eggs, sugar, liqueur. Don’t overbeat. Add flour slowly, mix with a spatula ‘til smooth. Fill a pastry bag with a medium plain tip & pipe 3-inch fingers. Bake 7-10 minutes.

Cream
4 eggs
½ c. sugar
¼ c. dark rum
1 lb. marscapone (light cream cheese is a sorry substitute)
1 TBSP vanilla
2 c. heavy cream

Beat eggs & sugar. Cook in double boiler, stirring constantly, until thick enough to coat a wooden spoon & color uniform. Add rum. Cool well. Cream the cheese. Add cheese and vanilla to egg mixture. Whip cream. Fold cream into cheese mixture.

Soaking Mixture
1 1/2 cups strong coffee or espresso (half hazelnut flavor is nice)
3 T. dark rum
3 T. chocolate liqueur or dark rum

Construction
Put a layer of cookies in a 9x13 pan. Soak well with the coffee (about 1 T. per cookie, swirling it around pan, allowing time to absorb. Not to swimming – pour some off if needed. Soak with half the rum & liqueur mixture. Cover with cream. (I find it best to err on the side of caution & use less than half the cream on the first layer.) Another layer of cookies, soak with coffee, liqueur & rum. Another layer of cream. Grate dark chocolate on top. Chill. Let warm slightly before serving.

Notes: You could probably use all rum if you don’t have the chocolate liqueur. The Godiva quality changed to taste like fake chemical chocolate. I no longer buy it, but have not tried others, nor have I made this recipe since I noticed that change. You could also sub store-bought ladyfingers for the homemade ones.

[dahnuh]

Thank you, Monka! I do appreciate it.

[Emily.Postal]

Slow cooker buffalo chicken sandwiches
I grabbed this off the GDT back in 2011. I have given credit to Classic Queen as my source but she has said it's not hers. If it's yours, please let me know and I'll source you correctly.

This is my go to Halloween party dish and I use it for other large groups by tripling the recipes. It's wonderful and pretty healthy.

1 tbs evoo
1 lb boneless skinless chicken thighs
1 lb boneless skinless chicken breasts (I don't eat thighs so I'm using all breasts)
1 med onion diced small
3 garlic cloves roughly chopped
1 red bell pepper seeded and diced
1 14.5 oz can crushed tomatoes
1/4 cup hot pepper sauce such as franks
3 tbs worcestershire sauce
2 tbs yellow mustard
1 tbs unsulfured molasses

Cut chicken in chunks and brown in a skillet (I plan to skip this step and throw boneless breasts in whole. They'll shred at the end of the day just like they do for salsa chicken) transfer chicken to slow cooker

In same pan cook onion, garlic and bell pepper until inion is translucent. Add 1/4 cup water stirring up browned bits, season with S&P and add to slow cooker.

Add to slow cooker remaining ingredients (I'm leaving out the molasses)****not my note. I always add in the molasses. Duffer

Cook all day and shred chicken. Season to taste with s&p and serve on rolls

[Emily.Postal]

Cheeseburger Soup
Another GDT recipe.
Source:

Saturday, January 22, 2011
11:50 AM

1 lb ground beef
1/2 cup diced onion
3/4 cup diced celery
1/2 cup diced carrot
1 tsp minced garlic
1 tsp dried basil
1/4 cup flour
1 1/2 cup milk
3 cups chicken broth
2 cups shredded sharp cheddar
Salt and pepper to taste
Macaroni

Brown beef in a saute pan over med heat, when it starts to brown add onion, celery, carrot, garlic and basil. Cook 5 min. Add flour, stirring to coat meat, cook 1 min. Stir in milk, mix until smooth, bring to a boil and cook for about 2 minutes.

Transfer to slow cooker, add chicken broth and cook on low heat 3-4 hours (I actually did this stovetop for just a couple of hours). Add cheese and stir until it is completely melted in. The add some cooked macaroni (that was not in the original recipe, so I just cooked up a handful and added it)

Notes from Original Poster: The recipe says to use potatoes instead, but I thought the macaroni sounded better. It also says to garnish with ketchup, mustard and chopped pickles, but I think that sounds gross.**I use macaroni also and do not use the garnishes suggested.

[Emily.Postal]

Crockpot Chicken Thighs
Source: E11? 2012

In the crock pot. It's a WW recipe. We had it for dinner tonight. It was awesome. And so, so easy.

INGREDIENTS
2 spray(s) cooking spray
8 chicken thighs, skinless (about 2 1/2 oz each)
2 cups chicken broth, reduced-sodium
1/2 lbs cremini mushrooms, sliced
1 cup leeks, white & pale green parts only, thinly sliced, washed carefully of grit.
1 cup carrots, thinly sliced
3/4 cup uncooked brown rice, medium-grain (i.e. brown Arborio)
2 tablespoons Worcestershire sauce
1 teaspoon Dijon Mustard
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon freshly ground pepper

DIRECTIONS
1. Coat a large nonstick skillet with cooking spray, warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
2. Combine the remaining ingredients in a 5 to 6 quart slow cooker, nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours.

[Emily.Postal]

Classic Bloody Mary
from the GDT files

Bloody Mary

Here's the classic Bloody Mary recipe. Enjoy!

1 1/2 ounces (1 jigger) vodka
1/2 cup tomato juice
2 teaspoons fresh lemon juice
Worcestershire sauce to taste
Tabasco to taste
1 celery stick for garnish
1 lemon wedge for garnish

Combine the vodka, the tomato juice, the lemon juice, the Worcestershire sauce, the Tabasco, 1 cup ice cubes, and salt and pepper to taste, shake the mixture well, and strain it into a tall glass filled with ice cubes. Garnish the Bloody Mary with the celery stick and the lemon wedge.

Serves 1.

[Emily.Postal]

Cornbread?
Email between Beebs and me but mentions Alfa.

I believe it is this, beebs:

1 can creamed corn (14 ounce)
2 eggs
jiffy cornbread mix
1/4 cup butter (`1/2 a stick)
splash of milk (I was a liberal splasher)

Put in a greased baking dish (I forgot to grease it because I have to mess up on something) and stick in a 350 degree oven for 45 minutes or so (for me, it was about an hour) and it is done when a fork in the middle comes out clean.

I believe it is alfa's concoction.

[Emily.Postal]

Also from 2012

Strawberry Pretzel Salad
Serves 10-12
Ingredients:
• 2 cups crushed hard pretzels
• 3/4 cup melted butter or margarine
• 3 tablespoons sugar
• 1 package (8 oz) cream cheese
• 2 cups whipped cream or whipped topping
• 1 package (6 oz) strawberry gelatin
• 1 package (10 oz) frozen strawberries, thawed
• 2 cups boiling water
• 1 cup sugar
Preparation:
Mix together the crushed pretzels, butter or margarine, and 3 tablespoons of sugar. Press into a 9 x 13-inch baking dish; bake at 400° for 8 to 10 minutes; then cool. Mix together the cream cheese, 1 cup sugar, and whipped topping. Put on cooled crust layer. Mix gelatin into boiling water, then add frozen strawberries. Spoon over cream cheese layer. Garnish with fresh strawberries.

Flame away

[Emily.Postal]

Snickers Salad
1 large tub of Cool Whip
1 large package of vanilla instant pudding
1 cup of milk (for the pudding)
1 bag of fun size Snickers or 3 super size Snickers, cut up into small chunks
3 medium size Granny Smith apples or other tart apple, cut up into small chunks

In a large bowl, mix up the pudding and then combine it with the Cool Whip. Add the Snickers and then the apples.

[Emily.Postal]

JPr's apple pie (2013)
Grandma's Apple Pie

9 inch pie crust
1&1/4 cup of sugar
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
6 or 7 thinly sliced apples

Mix all together in a bowl

Crumb Topping:

1 cup flour
1/2 cup brown sugar
1/2 cup firm butter
Mix all I greets until crumbly
Sprinkle over pie

Bake 425 for 50 minutes
Cover with aluminum foil for last 10 minutes of cooking

[Emily.Postal]

Notes from 2013

Alfa's bourbon maple mashed sweet potatoes were AMAZING. The bourbon and the maple syrup gave them a very rich flavor. If you don't like coconut, it can be left out. I suspect these potatoes are better if you let them sit a bit.

Verdict: This recipe is too good and too easy to be saved for holidays.

Sweet potatoes

Bake 4 sweet potatoes. Let cool just enough to handle them, then scoop out all the flesh. Eat the skins, or toss them. Your choice.

Mash the flesh with butter, milk, 1-2 tbsps of good bourbon, a couple of tbsps of either brown sugar or maple syrup (I go back and forth on this), cinnamon, nutmeg, s&p.

When fully mashed, fold in shredded coconut (either sweetened or unsweetened; I cut out the sugar/syrup if I'm using sweetened) and chopped pecans. I use about 1/3 cup of coconut and 1/4-1/2 cup of pecans.

You can make this the night before and reheat.

[Emily.Postal]

A 2nd cornbread recipe

11/29/2013 9:14:59 AM report this post | ground rules
I made corn casserole. It was very simple and very well received. Needs to be lightened a bit though.

1 box Jiffy corn mix
1 can creamed corn
1 can regular corn, drained
1 cup sour cream
2 eggs
1 stick butter, melted
1 TBS sugar

Mix it all together and pour in a sprayed casserole dish (I used a glass one about brownie size) and bake for 45 minutes to an hour.

Its kind of like cornbread, but much softer. Very yummy.

I think it would hold up well to light sour cream and cutting the butter in half.

[Emily.Postal]

Vegan Wild Rice and Mushroom Pilaf 2013
I made this and everyone loved it. It has a great mix of textures with the crunch of the almonds and celery. I made it the night before (doubled the recipe and put in a 9x13 Pyrex dish. I reheated in the microwave before serving.

Vegan Wild Rice and Mushroom Pilaf

Ingredients:
1/2 cup wild rice, uncooked
2 3/4 cups vegetable broth
3/4 cups brown rice, uncooked
1 onion, diced
4 cloves garlic, minced
2 tbsp olive oil
3 cups mushrooms, sliced (I used Baby Bellas)
2 celery stalks, sliced
1/2 tsp sage
1/2 tsp marjoram
salt and pepper to taste
1/3 cup chopped fresh parsley
1/3 cup chopped almonds


Preparation:
Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45 minutes, or until rice is done cooking.
In a large skillet, sauté the onions and garlic until onions are brown and caramelized, about 8 to 10 minutes. Add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.
Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.

[down206]

If anyone has cbf's layered potato-kielbasa recipe, I lost it to my old laptop. TIA!

[bensgirl1]

Jul 22, 2016 13:13:43 GMT -5 Emily.Postal said:

Also from 2012

Strawberry Pretzel Salad
...

Flame away

OMG - someone from the inlaws side of the family brings this to every function - I have a secret addiction to it

[rockyroad]

Jul 24, 2016 18:00:17 GMT -5 down206 said:

If anyone has Cob's layered potato-kielbasa recipe, I lost it to my old laptop. TIA!

Even though I barely posted, I copied a ton of GDT recipes.  Here it is:

Kielbasa Casserole

Ingredients:
Sliced potatoes
Sliced Kielbasa
Chopped onion
Shredded/chopped cabbage
4 cups milk
6 tablespoons butter
4 tablespoons flour
qood amount of parsley, salt and pepper
1 block of extra sharp cheddar cheese

Spray 9x13 pan with non-stick. layer potatoes, kielbasa, onion, and cabbage (I did it in that order).

Melt butter in pan, add salt and pepper, and flour. Whisk around. Then add milk, and turn up heat until it bubbles, but not a rolling boil, and whisk until thickened, then turn down heat some. Add parsley, and shredded cheese until melted into a thick sauce. Pour over kielbasa mixture, cook on 350 for 1 hour or so. Until potatoes are done. I think mine went 75 minutes. You might want to place it on a cookie sheet in case it bubbles over some, like mine did.

[Emily.Postal]

Jul 25, 2016 11:03:12 GMT -5 bensgirl1 said:

Jul 22, 2016 13:13:43 GMT -5 Emily.Postal said:

Also from 2012

Strawberry Pretzel Salad
...

Flame away

OMG - someone from the inlaws side of the family brings this to every function - I have a secret addiction to it

[Emily.Postal]

Jul 25, 2016 11:03:12 GMT -5 bensgirl1 said:

Jul 22, 2016 13:13:43 GMT -5 Emily.Postal said:

Also from 2012

Strawberry Pretzel Salad
Serves 10-12
...
Flame away

OMG - someone from the inlaws side of the family brings this to every function - I have a secret addiction to it

[Deleted]

My ass just expanded reading these recipes.

[down206]

Thanks, Rockyroad!

[bbousquet22]

BB’s Crockpot Pulled Pork

2 pounds boneless country style spare ribs (can use a pork roast but I actually like the ribs better - they shred better)
2 cups good bbq sauce
3 tablespoons apple cider vinegar
1 cup water
1 small yellow onion, finely chopped
5 cloves garlic, minced
1 tablespoon chili powder (more to taste)
1 tablespoon worcestershire sauce

Place pork in 4 or 5 quart slow cooker.

In a bowl combine all other ingredients and stir well.

Poor sauce over roast. Cover and cook on low 8 to 10 hours.

Remove pork and allow to slightly cool. Shred using your fingers or two forks.

Return meat to cooker and stir back into sauce.

Serve warm on buns or over rice

[bocabarbara]

SLOPPY ALFAS  

If you’re looking for something to do with a package of ground whatever (beef, turkey, chicken, soy crumbles — it all works), and you’re not inclined to use a mix or can of lord knows what, then keep on reading.

As with most of my recipes, this one is almost infinitely adjustable. You can make it spicier (Mr. Alfa’s a tad wussy about hot food), blander, thicker, thinner. If you have picky eaters in the house, leave out the mushrooms. Add some roasted corn or black beans, if you want more bulk.

We tend to eat these the first night as sandwiches (kaiser rolls or another hearty roll works best), then use the leftovers over baked or mashed potatoes, as the filling for a burrito, or even on nachos. You’ll easily get 6 servings out of this one.

Sloppy Alfas

1 lb ground meat (I like super lean beef best)

1 lg. green pepper, diced

1 lg. yellow onion, diced fine

8 oz sliced mushrooms (white or Baby Bellas work great)

1 clove garlic, minced

10 oz can diced tomatoes with green chilis

6 oz can tomato paste

1 tbsp grainy mustard (dijon, regular, jalapeno mustard — whatever you have)

1/2 bottle of good beer (use pissy beer if you like; you’re the one drinking the other half)

1-1 1/2 tbsps chili powder (I used a mix of ancho and chipotle, so it had flavor but not a lot of heat)

2 tsps cumin

2 tsps cinnamon

1 tsp nutmeg

2 tsps cocoa powder

1 tsp smoked paprika (if you use more chipotle powder, you can omit this)

Salt & pepper to taste

Directions

1. Coat bottom of large skillet in a thin film of olive oil. Throw in all the veggies, and saute over medium heat until the mushrooms give up their liquid and the onions are soft.

2. Remove veggies from pan, and set aside.

3. Add meat to the skillet and brown over high heat.

4. If you used a fatty ground beef, remove the cooked meat from the skillet and drain off the fat. If you used super lean beef or ground poultry, skip this step. You may have some juice in the pan, but that’s OK.

5. Lower heat to medium to medium-low. Add the veggies and meat back in. Add the half bottle of beer, saving the rest to drink while you cook. Then add the tomatoes and paste. Stir to combine thoroughly.

6. Add all the spices and stir thoroughly.

7. Simmer, stirring occasionally, for 10-15 minutes, until sauce thickens and color darkens. Taste and adjust seasonings as needed.

8. Serve on a roll, over potatoes, or just slap it on a plate.