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ABC recipes post lets start with all recipes with the letter D

Last post Aug 10, 2011 8:42 AM by cooker23 . 14 replies.


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  • ABC recipes post lets start with all recipes with the letter D
    Thank you!!
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  • RE: ABC recipes post lets start with all recipes with the letter D


    DISHPAN COOKIES


    2 cups brown sugar
    2 cups sugar
    2 cups oil
    4 whole eggs
    2 teaspoons baking soda
    1/2 teaspoon baking powder
    1 teaspoon salt
    4 cups flour
    1 1/2 cups oats
    2 cups coconut
    4 cups corn flakes
    6 ounce package chocolate chips
    1 cup nuts -- chopped

    cream together sugars, oil and eggs. Stir in baking soda, baking powder, salt and flour. Add oats, coconut, corn flakes (not crushed) and chocolate chips. Add nuts if desired.
    Bake at 325º for 8-10 minutes. Do not overbake.

    Description:
    "This recipe makes a lot of cookies, that is why when it says to use a dishpan, use it."
    Yield:
    "10 Dozen"
    False
  • RE: ABC recipes post lets start with all recipes with the letter D
    Double Chocolate Cookies

    Book: DVO.COM Recipe Collection
    Chapter: Desserts

    Makes 5 servings


    1 1/4 cups butter
    1 1/2 cups granulated sugar
    1 3/4 cups brown sugar
    3 eggs
    1/8 cup vanilla extract
    5/8 cup unsweetened cocoa
    4 cups flour, white or all purpose
    1/2 teaspoon salt
    1/2 tablespoon baking powder
    1/2 tablespoon baking soda
    1/2 cup milk, non-fat instant
    1 package milk chocolate chips

    Mix all ingredients together and bake at 375 for 8-10 minutes. Do not over bake
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  • RE: ABC recipes post lets start with all recipes with the letter D
    Dan's Potato Wheat Bread

    Book: DVO.COM Recipe Collection
    Chapter: Easy Mixes

    Makes 2 servings


    2 teaspoons yeast active dry
    1 1/2 cups whole wheat flour or graham flour
    1/2 cup unbleached flour
    1 tablespoon instant potato flakes mixed in with water
    1/4 cup dry milk powder
    1 teaspoon salt
    2 teaspoons wheat gluten
    1 cup water
    2 tablespoons butter or margarine, melted
    1 1/2 tablespoons honey
    1 egg

    Put all ingredients in bread maker in order. Adjust bread maker to wheat bread setting. Adjust crust setting to Light. Start bread maker and...enjoy.

    To make your own mixes, place all dry ingredients (except for yeast) in zip lock bags. Then, whenever you want a loaf of bread, add yeast first, then dump the contents of the zip lock bag into the bread maker. Add water, butter, honey, and an egg.
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  • RE: ABC recipes post lets start with all recipes with the letter D
    Dinner In A Pumpkin

    ook: DVO.COM Recipe Collection
    Chapter: Holiday Specials

    Makes 5 servings
    Jenny Miller

    1 pumpkin medium size
    1 onion small
    1 pound ground beef
    2 tablespoons soy sauce
    1/4 cup brown sugar
    1/2 cup
    1 10 3/4-ounce can cream of chicken soup
    1/2 cup sour cream
    1 1/2 cups white rice

    Cut a hole in the top of the pumpkin and clean it out.

    Put rice and water in a microwave safe dish and cook on high until rice is tender (about 15 mins.)

    Brown ground beef in a large frying pan and add onions to saute. When ground beef is no longer pink add the rest of the ingredients and stir until completely mixed.

    Mix ground beef mixture and rice together and pour into pumpkin.

    Put the top back on the pumpkin and bake at 350 for 1 hour.
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  • RE: ABC recipes post lets start with all recipes with the letter D
    Dinner Eggs

    Book: Taste of Home Family Favorites
    Chapter: Side Dishes

    Makes 6 servings
    Amy Lou Strickland, Martinez, Georgia

    12 slices Canadian bacon
    1 (8-ounce) package sliced Swiss cheese
    12 eggs
    1 pint heavy cream
    1/3 cup grated Parmesan cheese
    3/4 teaspoon paprika
    1/2 teaspoon pepper
    2 teaspoons chopped fresh parsley
    6 English muffins, split and toasted

    Place Canadian bacon in the bottom of a greased 13-in. x 9-in. x 2-in. baking dish; top with Swiss cheese. Break eggs over cheese. Pour cream over eggs and sprinkle with the Parmesan cheese, paprika and pepper. Bake at 400° for 4-8 minutes or until eggs reach desired doneness. Sprinkle with parsley and let stand 5 minutes before serving. Cut between each egg and top each muffin half with an egg and a slice of bacon and cheese.

    © Copyright Reiman Publications, 1993-1997
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  • RE: ABC recipes post lets start with all recipes with the letter D
    DOUBLE PEANUT BUTTER PAISLEY BROWNIES  
     
    • 1/2 cup (1 stick) butter or margarine, softened
    • 1/4 cup REESE'S Creamy Peanut Butter
    • 1 cup granulated sugar
    • 1 cup packed light brown sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
    • 1/2 cup HERSHEY's Syrup  
     

    Heat oven to 350°F. Grease 13x9x2-inch baking pan.
    In large bowl, beat butter and peanut butter. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
    Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect.
    Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. About 36 brownies.


    -angel
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  • RE: ABC recipes post lets start with all recipes with the letter D
    Deep Dark Chocolate Cake
    1 3/4 c. unsifted all purpose flour
    2 c. sugar
    3/4 c. cocoa
    1 1/2 t. baking soda
    1 1/2 t. baking powder
    1 t. salt
    2 eggs
    1 c. milk
    1/2 c. vegetable oil
    2 t. vanilla
    1 c. boiling water
    Combine dry ingredients in a large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water-batter will be thin. Pour into greased and floured 13x9x2 baking pan. Bake @ 350º for 35-40 minutes or until a toothpick inserted into center comes out clean. Cool.
    Icing:
    1 c. sugar
    1/4 c. cocoa
    1/4 c. butter or margarine
    1/4 c. milk
    1 t. vanilla
    Mix 1st 4 ingredients in a medium saucepan, cook over medium heat. Bring to a boil; cook and stir for 4-5 minutes. Remove from heat, and add vanilla. Place pan in some cool water, stir until slightly thick. Pour over cake.
    Enjoy! Tammy
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  • RE: ABC recipes post lets start with all recipes with the letter D
    Most of my favorite recipes came from this site. I hope it ok to post others recipes.

    DIJON ARTICHOKE CHICKEN
    (Posted by Kathyf)

    4 skinless boneless chicken breast halves (pounded to 1/2 inch thick)
    1 tbsp olive oil
    1 medium sweet red pepper, sliced into very thin strips
    1/4 cup light mayonnaise
    2 tsp red wine vinegar
    2 tsp Dijon mustard
    1/2 tsp low sodium powdered chicken bouillon
    1 can artichoke hearts, drained and halved
    Flour
    2/3 cup water

    Heat oil in large nonstick skillet over medium high heat until hot. Add red pepper strips (they should sizzle) and cook just until tender, stirring occasionally. Remove from pan. Dip chicken in flour and place in pan drippings still over medium high heat. Cook until golden brown on both sides and cooked through about 10 minutes, removing them when done. With wire whisk, stir mayonnaise, red wine vinegar, Dijon mustard, chicken bouillon and water in skillet over medium heat until it boils. Add salt and pepper to taste, and then add chicken, artichokes, and red pepper to skillet. Cook together about 30 seconds and remove chicken to plates. Top each piece with artichokes and peppers and drizzle a little of the pan sauce over the top of each piece. This dish looks elegant and is great when served with rice or baked potatoes and Caesar salad. Enjoy! Makes 4 main dish servings

    *Next time I would cube chicken and serve this over rice or noodles.


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  • RE: ABC recipes post lets start with all recipes with the letter D
    Bump
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  • RE: ABC recipes post lets start with all recipes with the letter D

    Deep Fried Avocado

    Yield: 2 servings

    2 cups vegetable oil (for frying)
    1 cup all-purpose flour
    2 tablespoons salt-free herb seasoning blend
    1 pinch ground cumin
    1 avocado, peeled, pitted and sliced
    1 egg, beaten

    Procedure:

    1. Heat oil in a large heavy skillet or deep fryer to 365 degrees.

    2. In a small bowl, mix together the flour, seasoning blend and cumin.
    Place the beaten egg in a shallow dish. Dip avocado slices in beaten egg,
    and then in the flour mixture.
    You may repeat the dipping process if you prefer a thicker batter.

    3. Fry the coated avocado slices in the hot oil for 3 to 5 minutes,
    until golden brown, turning once. Drain on paper towels, and serve hot.

    Source: Orange County, CA Register newspaper; Sept. 2, 2006

    False

    Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.

  • RE: ABC recipes post lets start with all recipes with the letter D

    Decadent Chocolate Truffles

    3/4 cup heavy cream
    8 oz. good-quality, semi-sweet chocolate, such as Lindt or Valrona, coarsely chopped
    1 tablespoon liqueur, such as amaretto, cognac, etc., optional
    Cocoa powder for coating

    In a small saucepan, scald cream; pour over chopped chocolate. Add liqueur and whisk until smooth. Place in refrigerator until thickened, about 2 hours. Scoop out small spoonsful of the mixture and roll between hands; roll in cocoa powder and place in candy cups. Refrigerate until needed. Serve at room temperature.

    Recipe makes about 30 truffles.

    Source: Hawaiian Electric Company, Dec 2004 newsletter.

    False

    Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.

  • RE: ABC recipes post lets start with all recipes with the letter D

    The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries.

    The Dilly Beef Sandwich was the number #1 recipe chosen in 1977.

    It was created by Wesley Pollock of St. Louis, MO.

    The Dilly Beef Sandwich combines dill pickles, sliced tomatoes and sliced roast beef with a savory onion spread and crunchy bean sprouts on rye bread.

    Dilly Beef Sandwich - 1977 #1 winner

    3/4 cup dairy sour cream
    1 tsp prepared yellow mustard
    1 tsp prepared horseradish
    2 tbsp dry onion soup mix or 2 (1/4 oz) pkgs instant onion soup mix
    18 oz thinly sliced roast beef
    12 slices enriched rye bread
    Salt, if desired
    2/3 cup fresh bean sprouts, washed and drained
    12 slices tomato, cut in 1/4-inch thick slices
    6 thin slices dill pickle, cut lengthwise

    Combine sour cream, mustard, horseradish and onion soup mix;
    mix well and let stand 30-minutes or more.
    Place 3 oz of sliced roast beef on each of 6 slices of bread.
    Season lightly with salt, if desired.
    Spread 1 1/2 tablespoons of sour cream mixture on top of
    roast beef.
    Divide bean sprouts into 6 parts and place on top of roast beef.
    Add 2 slices of tomato to each sandwich and a slice of dill pickle.
    Top with remaining 6 bread slices. Cut diagonally in half.

    Makes 6 sandwiches.

    Source: The Telegraph-Herald newspaper, July 27, 1977

     

    False

    Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.

  • RE: ABC recipes post lets start with all recipes with the letter D

    The National Sandwich Idea contest was held between 1956 and 1981. It was sponsored by the Wheat Flour Institute. Each year 20 sandwich recipes, created by Food Service professionals, were chosen as the top sandwich recipes from hundreds of entries.

    The Dutch Diplomat Sandwich was the number #1 recipe chosen in 1966.

    It was created by Clyde Allison of Portland, OR. The Dutch Diplomat Sandwich features turkey, ham and Swiss cheese with coleslaw on a tripple-decker sandwich. It is served hot from the grill on caraway rye bread.

    Dutch Diplomat Sandwich - 1966 #1 winner

    18 slices caraway rye bread
    1/3 cup mayonnaise or salad dressing
    12 slices (1/2 oz each) Swiss cheese
    1 1/4 cups prepared coleslaw, drained
    6 slices (1 1/2 oz each) baked ham
    6 slices (1 1/2 oz each) cooked turkey
    Softened butter
    French fried potatoes for garnish
    Dill pickles for garnish
    Pimiento stuffed green olives for garnish

    Spread 18 slices of bread with mayonnaise or salad dressing.
    Cover each of 6 slices with 1 cheese slice over spread,
    1 rounded tablespoon coleslaw and ham.
    Cover with 6 bread slices, spread side down.
    Cover with turkey, remaining coleslaw, cheese and
    remaining 6 slices of bread, spread side down.
    Spread top slice of sandwich with butter.
    Place on preheated grill or frypan, buttered side
    down: spread the now top slice of bread with butter.
    Grill sandwiches on both sides until golden brown.
    Cut sandwiches diagonally in half; secure with
    wooden toothpicks. Serve hot with French fried
    potatoes, dill pickles and olives on the side.

    Makes 6 sandwiches.

    Source: Milwaukee Journal newspaper, July 28, 1966

    False

    Old cooking measurements: drop, pinch, dash, dessert-spoonful, salt-spoonful, size of a walnut, size of an egg, teacupful, coffee-cupful, wine-glassful, tumblerful, Handful.

  • RE: ABC recipes post lets start with all recipes with the letter D

    Not a recipe but just a thought. Could we keep this to the same type of dish, like possible all D food recipes that relate to Italian food? I think this would be much more organized then.

    False
    Maggie