OT-Cooking Recipes

[CENTER][COLOR=Magenta][SIZE=4][LEFT][RIGHT][LEFT][FONT=Comic Sans MS]Hello, if anyone has any delicious delecasies or dishes please write down their recipes here. You see my mother and I are looking for some different but yummy dishes to make. Anything would be nice ,like a pasta or a pie.Any dish that is exotic or delicious will be absolutely perfect![/FONT][/LEFT]


Errr, this isn’t exactly knitting style, but I guess I can still answer.
Try this…

If you want something exodic, you can basically shape any regular food like paint to art. If you want something differnt: add stuff to any old pastre and change it completely!

Rosegirl147 :knitting:

This thread doesn’t belong in the blog forum so I moved it. :thumbsup:

I made this only I cooked the pork in the crock pot and shredded it. It was wonderful!

This is Ellie Krieger. It would be great with just about any fruit.

Rustic Pear Tart

1/2 cup whole-grain pastry flour or regular whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons lowfat buttermilk
3 tablespoons ice water
3 medium pears
1 tablespoon lemon juice
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon honey
1/4 teaspoon boiling water
To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
Per Serving:
Calories 220; Total Fat 8 g; (Sat Fat 5 g, Mono Fat 2 g, Poly Fat 0 g) ; Protein 3 g; Carb 36 g; Fiber 4 g; Cholesterol 20 mg; Sodium 55 mg
Good source of: Fiber, Thiamin

Vegetable Pancake
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup milk
1 cup grated carrots
1 cup grated zucchini
2 green onions, sliced
2 tablespoons oil

  1. In a mixing bowl, stir together the flour, baking powder, salt, and pepper.
  2. In another bowl, beat together the egg, milk, carrots, zucchini, and onions.
  3. Add this to the dry ingredients and stir until combined.
  4. Using a large skillet, heat 1 tablespoon of oil over medium heat.
  5. Pour the batter by tablespoons into the pan, making a few pancakes at a time.
  6. Cook about 2 minutes on each side and golden brown.
  7. Add the remaining oil to the pan as needed.
  8. Serve pancakes at once.
    For dipping sauce
    3 tablespoons soy sauce
    2 teaspoons rice vinegar (not seasoned)
    1 tablespoon sesame seeds, toasted
    1/4 teaspoon dried hot red pepper flakes
    1/4 teaspoon Asian sesame oil

My favorite dish…

A winner from Cooking Light:
Papaya and Avocado Crab Salad
From - Cooking Light, JULY 2005
Servings - 6

I have tried it with mango and imitation crab and it is just as good.

CL Notes: This refreshing summer salad is also good with other seafood, such as shrimp.

1 poblano chile, halved and seeded
1 medium jalapeño pepper, halved
1 cup diced peeled papaya
1 cup diced peeled avocado
2/3 cup finely chopped red onion
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons minced fresh cilantro
1/2 teaspoon salt
1 pound lump crabmeat, shell pieces removed
1 garlic clove, minced
6 (6-inch) pitas, split

Preheat broiler.
Place chile and pepper halves, skin sides up, on a foil-lined broiler pan; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and finely chop; place in a large bowl.

Add papaya and next 7 ingredients (through garlic); toss gently to combine. Serve with pitas.

Yield: 6 servings (serving size: 1 cup salad and 1 pita)

CALORIES 294(17% from fat); FAT 5.4g (sat 0.8g,mono 2.6g,poly 1.1g); PROTEIN 19.5g; CHOLESTEROL 45mg; CALCIUM 101mg; SODIUM 746mg; FIBER 3.3g; IRON 2.2mg; CARBOHYDRATE 41.2g

A little something for your toast or scone. DOn’t use artificial sweetners? Used sugar. it still works:

Pumpkin Butter
Makes about 2 Cups

1/4 cup dark brown sugar, packed
2 Tbs sugar
1/4 cup water
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp cinnamon
1-1/2 cups pumpkin

Mix the two sugars, water, allspice, ginger, cloves, nutmet, and cinnamon in a 4 cup glass measure. Microwave on High 3 minutes; stir. Add pumpkin a microwave on High for 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Use as you would apple butter.

11 calories per serving, 0 fat, 0 fiber per 1 T serving

And speaking of scones…

Rosemary Citrus Scones

Serving Size : 8

1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup oats, rolled (raw)
1/4 cup sugar
1 tablespoon baking powder
1 tablespoon orange peel – finely shredded, don’t skimp (I use dried)
1 1/2 tsp dried rosemary – crushed, or 1 to 2 Tbsp fresh
1/4 tsp salt
1/2 cup evaporated skim milk
3 tablespoons olive oil
1 egg white

Spray a baking sheet with nonstick coating; set aside.

In a large bowl combine flours, oats, sugar, baking powder, orange peel, rosemary, and salt. In another bowl stir together milk, oil, and egg product. Add milk mixture all at once to flour mixture. Stir just until moistened.

On a lightly floured surface knead dough 10 times. Lightly roll or pat dough to an 8-inch circle, about 3/4 inch thick. Cut dough into 12 wedges.

Carefully transfer wedges to prepared baking sheet. Bake in a 400 degree F oven for 15 to 18 minutes or until golden brown. Remove from baking sheet and cool on a wire rack for 5 minutes; serve warm.

Source: WW Boards / Posted by jlopolis

8 @ Per Serving: 220 Calories; 6g Fat (24.6% calories from fat); 6g Protein; 36g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 276mg Sodium.

12 @ Per Serving: 146 Calories; 4g Fat (24.6% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 184mg Sodium.

Crycket, I knew you would be here, too! :slight_smile:

smiles…I do like my food!

These have gone over very well with company!

Again, cube the chicken instead of whole breasts, with some toothpicks…drool

almost forgot about these…to die for…I added a little bit of onion and garlic powder to this (1/4 tsp of each) …

Anne Shirley’s Creamed Potatoes

“Then I’ll have peas and beans and creamed potatoes and a lettuce salad, for vegetables,” resumed Anne…
(Anne of Avonlea, Chapter 16)


3 large potatoes
1/4 pound butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cups heavy cream


  1. Cook potatoes in boiling water for about 20 minutes.
  2. Let cool and peel.
  3. Break up coarsely, but do not mash.
  4. Add butter, salt and pepper, and mix ingredients.
  5. Place potatoes into a baking dish
  6. Pour the heavy cream over the potatoes and let stand about 20 minutes.
  7. Bake 20 minutes at 175 degrees.