America The Right Way — The Recipe Edition!!!

[Here we can start one post and then have each recipe be a comment to it — OR, we can make everyone a contributor and allow them to post, keeping them separate. A lot more admin work the second way.]

46 Responses to Recipes

  1. lysie says:

    National Chocolate Pecan Pie Day today!

    1 unbaked 9″ pie crust
    1/2 cup butter
    1 cup sugar
    1/2 tsp. salt
    1 tsp. vanilla
    1 cup light Karo syrup
    3 large eggs, beaten
    1 1/2 tsp. fresh lemon juice
    1 cup pecan halves
    1 cup broken up dark chocolate or chocolate chips.

    In a saucepan, brown butter until golden. Don’t let it burn. Set aside to cool. Then add sugar, salt, vanilla, syrup and eggs. Mix well. Add lemon juice, pecans and chocolate pieces/chips.
    Pour into unbaked pie shell and bake at 425 for 10 minutes. Then, reduce heat to 325 and bake for 55 minutes.

    When you serve, top with real whipped cream!

    • edinva says:

      and I just happen to have all the ingredients except the pie shell handy. I use Splenda (bulk) instead of sugar, for diabetic husband and dieting self. That’s really gotta knock down the calories/carbs, right? Makes ’em near 0, doesn’t it?.

    • lysie says:

      But of course the Splenda will help. It will make it like eating carrots and lettuce. LOL

  2. missread1 says:

    Appreciate the recipes & links!

  3. Nita says:

    Buffalo Chicken meatballs

    1lb ground chicken
    1/2 small onion chopped
    1 clove garlic
    1tsp chopped parsley
    1 tsp season all
    1/4 cup hot sauce (Franks Red Hot or some other sauce not TABASCO)
    2 eggs
    1/2 cup bread crumbs
    1 cup Franks Buffalo Wing Hot sauce

    Saute onions and garlic in a little bit of butter and olive oil
    Add bread crumbs to cool down
    In a bowl, combine onions/garlic bread crumb mix after cooled with remaining ingredients except the 1 cup of Buffalo Wing sauce.

    Roll into mini meatballs and bake in oven (450 degrees) on sheet pan for 15 -20 mins until cooked through.

    Transfer to shallow bowl and cover with the Hot Wing sauce.

    Serve with blue cheese dressing and other veggie sticks.

    • Molly Pitcher says:

      Looks great, Nita! How many servings you think…this is an appetizer, right?

    • Nita says:

      Yes, as an appetizer and I would guess if you go by the rule of two meatballs per person, it would serve 30, making sure you make cocktail sized meatballs. Easier than serving wings to leave guests trying to figure out how to eat the boned ones. I thought they were very tasty.

    • Molly Pitcher says:

      Thanks! Yes, easier to eat, for sure…

    • tillacum says:

      I’ve placed that on my “next” game foodie.

      Tomorrow I’m making Papa’s ribs & sour kraut soup. He’d fix it when western WA got a bit wet and cold. He would make sure Mom had some fresh bread on hand and fried Indian bread for dessert.

    • tillacum says:

      I’ll have that this coming week-end. We’re having a bunch in and with the chicken drumettes and chicken balls, it sould be good.

  4. tillacum says:

    Which one of those soups should I make??? Decisions, decisions. They all sound so good. I’ll have to reread and decide. Today would be a very good soup day.

  5. lysie says:


    1 Chocolate Graham Pie Crust 18oz Jar of Fudge Ice Cream Topping (heated slightly)
    1 1/2 pints Vanilla Ice Cream 4 oz softened Philadelphia Cream cheese
    2 Cups Creamy Peanut Butter 8 oz Whipped Topping (thawed)
    1 bar of semi-sweet chocolate

    Bake crust per instructions and let cool completely. Mix Ice cream, Peanut Butter and Cream Cheese on low speed for one minute or until blended. Pour into crust and freeze until firm (3 hours or so). Warm Ice Cream Topping slightly and spoon over ice cream mixture. Return to freezer. When set (an hour or so), spread whipped topping on liberally, then shave the semi-sweet chocolate into curls to top it off. Return to Freezer until 15 minutes prior to serving. Enjoy!

    My own Fudge Topping Recipe:
    3/4 C Butter
    3/4 C Cocoa
    1 1/2 C Sugar
    1 C Evaporated Milk
    Melt butter, stir in cocoa and Sugar – add milk, bring to a boil stirring constantly, then simmer for 5 minutes or so stirring now and then. It will thicken more as it cools.

  6. Nita says:

    One of my favorite memories of my time in Italy was the luxurious Mushroom Rissotto served, family style in many restaurants.

    Sometime this weekend, i will attempt this dish.

    It is complicated in that it is not just cooking rice the normal way. You have to go slow and steady to make a silky, creamy rice dish.

    I’ll let you know how it comes out and post the recipe when I accomplish this task 😉

  7. Prairie says:

    Although I haven’t tried it yet, Ree Drummond over at Pioneer Woman blog has a wonderful sounding recipe for Chicken Tortilla Soup

    And to get off of the subject of soup for a bit, she also has some delicous looking Enchiladas

    I love how she photographs her cooking. And I hope all my html is correct in this post.

  8. molly pitcher says:

    WOW, 2 great soup recipes! Thank you!

    The local paper had a good split pea soup recipe last week, which added pearl barley to the mix to make it smoother…not instant, but regular pearl barley…

  9. Nita says:

    For those of you who are dieting or whatever, you can omit the heavy cream in that soup. It adds a nice buttery kick to it but it is not necessary to the overall flavor of the soup.

  10. lysie says:

    Both great soups. Thanks. Does this have anything to do with the weather? 😉 Ha!

  11. Nita says:

    Olive Garden Tuscan Soup

    1 lb italian sausage ground
    1 small onion
    1/2 tsp crushed red pepper
    4 or 5 slices bacon
    1 or 2 cloves of garlic
    3 small potatos chopped or sliced
    15 oz chicken broth
    3 cups of water
    1 cup of heavy cream
    handful of kale or spinach
    salt and pepper to taste

    Brown sausage, add onions garlic and bacon and saute
    add broth, water, red pepper, salt and pepper
    bring to boil

    Add potatoes and reduce to simmer until the potatoes are soft.

    add the heavy cream and kale or spinach and bring back to soft rolling boil.

    Serve with hot italian bread .

    Making this today after spending a good time ice-chipping.

  12. Jemian says:

    That sounds great! Thanks.

  13. b4its2late says:

    Red Pepper Soup

    ¾ cup olive oil
    1 green bell pepper, chopped
    1 ½ cup chopped onions
    2/3 cup flour
    2 tsp fennel seeds (I leave these out)
    8 cups chicken broth
    1 tsp parsley
    2 tsp chicken base / bullion cubes
    2 bay leaves
    1 chopped tomato
    1 clove garlic chopped (or garlic powder) 1 can tomato paste
    4 tsp basil
    1 tsp sugar
    4 red bell peppers, peeled, chopped
    1 cup whole milk

    Heat olive oil and then add onions, parsley, fennel seeds, bay leaves, garlic, basil, red peppers, green peppers, and tomatoes. Saute until wilted, about 10 minutes or so (it’s longer than 10). Add flour and cook. Do not burn. Add chicken broth and base, tomato paste, sugar and milk, whisk until smooth. Simmer until done.

    • Jemian says:

      Thos of us on Atkins need to alter the Red Pepper Soup in this way. Substitute heavy cream for the milk. Also, leave off flour altogether. In this soup it is a thickening agent. We should use egg yolks instead.

      To add egg yolks to a hot liquid, you need to temper the eggs prior to adding them to hot liquid. To do this, beat the yolks in a separate bowl. Add a small amount of the hot liquid, in this case soup, to the egss and beat together until the hot liquid is thoroughly incorporated. Repeat until you have added at least an equal amount of hot liquid to the eggs. Now the eggs are tempered and can be added to the soup without having the eggs form into separate little bits of only egg.

      Johnny can give better and more explicit directions.

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