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23rd February, 2006. 5:12 pm. AtlantiCat's World-Famous Salsa(atlanticat)

Well, okay, it's not world-famous, but if you like the standard pickled-type of salsa (Pace, Tostito's), it's pretty damned tasty and better by far than any store-brand. This recipe is the non-canned version and it makes about eight or nine cups, or enough for a good-sized party, so you may want to cut the recipe in half for personal use. Also make sure you make it at least 24 hours in advance, preferably 48-72 hours, so the flavors have time to meld with each other into a proper salsa-like flavor. It's also been known to cure a cold-coming-on if you consume it heated. Yeah, it's special stuff. Here goes:

AtlantiCat's World-Famous SalsaCollapse )

Enjoy and let me know if you try it. I like to hear how variants turn out. :)

Current mood: hungry.

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23rd February, 2006. 11:25 am. Help me cook outside the box(krayzj77)

I am on the lookout for some really yummy recipes that are quick and relatively painless to make. I generally stick to chicken, beef, and pasta. I don't like pork or fish (including shellfish). Not many recipes have been posted since this group began, so I am asking everyone to post their best recipes and help me get out of the box.

Current mood: hungry.

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20th January, 2006. 12:56 am. Pumpkin Cheesecake(krayzj77)

This may be out of season, but its a great recipe.


2 - pre-made graham cracker crusts
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter or margarine, melted

3 x 8 oz. pkgs cream cheese, softened
1 c. sugar
1/4 c. packed brown sugar
1 3/4 c. solid pack pumpkin or 2 1/4 c. fresh pumpkin
2 eggs
2/3 c. evaporated milk
2 tbsp. cornstarch
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg

2 c. sour cream @ room temperature
1/4 - 1/3 c. sugar
1 tsp. vanilla


For Crust (if not pre-made)
Combine graham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1" up side of a 9" spring-form pan. Bake at 350 for 6-8 minutes. Do not allow to brown. Remove from oven; cool.

For Cheesecake
Beat cream cheese and sugars in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust. Bake at 350 for 55-60 minutes or until edge is set but center still moves slightly.

For Topping
Combine sour cream, sugar and vanilla in small bowl. Spread over surface of warm cheesecake. Bake at 350 for 8 minutes. Cool on wire rack. Chill for several hours or overnight; remove side of pan.

Makes 16 servings (2 cheesecakes if using premade crusts)

When I make these cheesecakes I usually use fresh pumpkin and splenda instead of sugar. I've also tried it with 1/3 less fat cream cheese and it tastes the same.

Current mood: accomplished.

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19th January, 2006. 1:36 pm. I made this a couple of months ago and it go rave reviews.(toraneko)

Creamy Potato Leek Soup

"Really easy, satisfying soup. Can be prepared in less than an hour. Serve hot and garnish with grated cheese."
Original recipe yield: 6 servings.
Prep Time:
20 Minutes
Cook Time:
40 Minutes
Ready In:
1 Hour
6 (change)
8 potatoes, peeled and cubed
4 cups chicken broth
1 pound bacon, cut into 1 inch pieces
3 leeks, sliced
1 cup heavy cream
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 3 tablespoons of grease and set aside. Sautee the leeks in the frying pan with the reserved bacon grease 8 to 10 minutes.
When the potatoes are tender, stir in the fried leeks, heavy cream and bacon. Stir to blend and remove from heat. Serve hot.

As with most recipes I tend to make changes. I added fresh ground black pepper to taste and a couple of cloves of minced garlic.

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19th January, 2006. 1:35 pm. CARAMELIZED BANANA WITH RUM SAUCE(toraneko)


2 teaspoons unsalted butter
1 banana, halved lengthwise, then crosswise
2 teaspoons packed brown sugar
2 tablespoons rum (preferably dark)
2 teaspoons water
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
2 tablespoons sliced or chopped nuts, toasted

Melt butter in a skillet over moderately high heat until foam subsides, then sauté banana, cut sides down, gently swirling skillet for 1 minute. Remove from heat, sprinkle brown sugar around banana, then pour rum around banana. Return skillet to heat and continue to sauté (swirl) until sugar begins to melt. Add water, nutmeg, cinnamon, and cook over moderate heat (swirl) until sauce is slightly thickened (1-2 minutes). Serve banana hot, with vanilla (or dark chocolate) ice cream sprinkled with nuts. Makes 1 serving.

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18th January, 2006. 3:43 am. First Recipe!(seraph83)

I'll start by offering up a recipe that nehimama sent me last night.


2 1/4 - 2 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 TBL rye flour *
2 TBL rolled oats
2 TBL yellow cornmeal
1 envelope yeast
1 1/2 tsp salt
1 cup water
3 TBS honey
2 TBS vegetable oil **
1 large egg
1/4 cup flax seed
1 TBL sesame seed
1 TBL poppy seed

* If you don't have any rye flour you can use another 2 TBL of whole wheat flour instead.
** Measure the oil first, then the honey. The honey will slide right off the measuring spoon!


In a large bowl, combine one cup of the all-purpose flour, the whole wheat flour, the rye flour, the rolled oats, cornmeal, undissolved yeast and salt. Heat water, oil and honey until very warm (120 - 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of elec mixer, scraping bowl occasionally. Add egg, flax seed, poppy seed, sesame seed and 1/2 cup all-purpose flour. Beat 2 minutes at high speed. Stir in enough remaining all-purpose flour to make a soft dough. Knead on lightly floured surface until smooth & elastic, about 8 - 10 minutes. Cover. Let rest 10 minutes.

Roll dough to a roughly 12 x 8 inch rectangle. Beginning at short end of rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam side down in greased 9 x 5 inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size. 30 - 45 minutes. May take as long as an hour.

Bake at 375 (350 for glass pan) for 35 - 40 minutes or until done. For the last 10 minutes of baking, brush top with egg beaten with a little water. Sprinkle with poppy seeds, and continue baking 'til done.

Remove from loaf pan. Cool on wire rack.

***Suggestion: substitute steel-cut irish oats for the rolled oats.

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