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Recipes and Cooking


Recipes and Cooking

This group is all about cooking, exchanging recipes, requesting a recipes, and help with something. Anything to do with cooking.

Members: 162
Latest Activity: Jun 18

Discussion Forum

Side Dishes 17 Replies

Started by jan. Last reply by Aggie Jun 18.

Desserts 3 Replies

Started by jan. Last reply by Aggie Jun 14, 2021.

Extract Recipes 4 Replies

Started by Aggie. Last reply by Aggie Apr 18, 2021.

Comment Wall


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Comment by Bonez on July 8, 2009 at 1:11pm
I would love to learn how to make really great european styled (german) rye or rye mix bread, such as one could buy at any grocery store in Germany. Anyone here really know how to make great rye bread?
Comment by MajorS2GroundControl on July 5, 2009 at 7:35pm
OK - Here goes with a wierd little recipe I (think I) recently developed. Shepherd's Pie is basically a beef or hamburger base in a tomato sauce, often tomato soup, and it is topped with mashed potatoes and baked in the oven.


1 lb. ground beef. 1 medium onion, diced.
1 cup sour cream. 1 can cream of chicken soup.
1 can of corn, drained. 1/2 tsp. each salt and pepper.
1 tsp. paprika. 2 Tbsp Wondar flour.
1 package Betty Crocker Sweet Mashed Potatoes.

Brown beef and onion in skillet. Meanwhile cook entire package of sweet potatoes. Drain beef and combine with all ingredients except sweet potatoes.
Spoon meat, cream and corn mixture in a casserole dish. Spoon sweet potatoes on top. Bake 350 deg. for 25 to 30 minutes.
Comment by Mrs. Alendar on July 5, 2009 at 6:29pm
I made this yesterday and it's really yummy... You may need to add more sour cream for moistness and less dill. I'm giving it to you as I got it, but I cut the dill down by half.

Bacon And Potato Salad
2 lbs. red potatoes, unpeeled
3 green onions, chopped
1/2 lb. bacon, cooked and crumbled
1 hard-boiled egg, chopped
1/2 cup sour cream
1/4 cup milk
3 Tbs. fresh dill, chopped (or 1 Tbs. dill weed); I think this is too much
1 Tbs. lemon juice
2 tsp. Dijon mustard
1/2 tsp. salt

Slice potatoes into 1/4" thick slices; place in a large saucepan; add
water to cover. Bring to a boil; cover, reduce heat, and simmer 15
minutes. Drain. Combine potato, green onions and next 2 ingredients
in a bowl; toss gently. Combine sour cream and remaining 5
ingredients in a small bowl; stir well. Pour dressing over potato
mixture; toss gently. Cover and chill.
Comment by Orianb on July 4, 2009 at 6:26pm
and for dessert .....and because peaches are in season.
I have made this recipe for the last 4 or 5 years.
It's rich...really rich, but oh so good.

Peach Pound Cake
* 3 cups all-purpose flour
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup butter, softened (2 sticks)
* 2 cups sugar
* 6 eggs
* 1/4 teaspoon almond extract
* 1-1/2 teaspoons vanilla extract
* 1/2 cup sour cream
* 2 cups diced fresh peaches...I suppose that you could use frozen peaches. I never have, because I never think of making it until the peaches come in, and I live in peach country.
* Glaze:
* 1 cup confectioners' sugar
* 2 Tbsp cream cheese, at room temperature
* 1 Tbsp milk

Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan.

Combine flour, baking soda, and salt. Mix thoroughly.

In a separate large bowl, cream butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each one. Add both almond and vanilla extracts and mix thoroughly.

Beginning with the flour mixture, add alternately with the sour cream to the egg mixture. Gently fold in the peaches.

Pour batter into tube pan and distribute evenly. Bake about 1 hour or until toothpick inserted in the center comes out clean.

Cool in pan on a rack for 20 minutes.

Invert onto a cake dish and let cool another 30 minutes before glazing.

For the glaze, beat confectioners' sugar, cream cheese, and milk until smooth.

Drizzle over the top of the peach pound cake.
Comment by Orianb on July 4, 2009 at 5:27pm

2 cans black-eyed peas

1 can black beans

2 cans "shoepeg" corn

2 cans "Rotel" tomatoes- whatever variety that melts your butter.

1/2 cup fresh cilantro

8 or 10 chopped green onions

3 or 4 chopped fresh roma tomatoes

1 bell pepper chopped

fresh garlic, minced, or powder, to taste

fresh or dried parsley, to taste

1 16 oz bottle of Wishbone "Robusto" Italian dressing

If I have one handy, I'll put the juice from a lime in it.

You may also want to add some fresh chopped hot peppers of your choice,

if there are no children or sissys that are going to partake.

VERY IMPORTANT: Drain and rinse peas, beans and corn!

Drain the Rotel tomatoes

Mix the whole mess together and let marinate overnight..... if you can.

The peas and beans absorb the other flavors very well.

You may want to tinker with it and adjust it to your taste later.
Comment by nina M on July 4, 2009 at 11:00am
looking for some healthy tips always ;)
Comment by Maducks on July 1, 2009 at 7:52am
Jan, What an awesome idea. I love to cook and bake. I learned from my Mom who was a professional baker for University of Conn. for close to 30 years. She retired just before they closed down the dept. and decided to contract out and have products brought in. Everyone misses their awesome goodies. I'd love to share some of my recipes and hope to receive new ones in this group. It will probably become my favorite group! Way Cool!!!
Comment by jan on June 30, 2009 at 10:24pm
I think that too donna...I would like to know how to can.
Comment by donnaka on June 30, 2009 at 10:22pm
cool - lord knows I don't do much cooking, but I enjoy recipes! LOL Some day maybe I'll have time to cook again :) Would love to take a class at the community college for fun.
Comment by jan on June 30, 2009 at 9:58pm
I haven't seen anyone start a cooking group...so I thought I would do this one.

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