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Discussion Starter · #1 ·
This summer, I started cooking recipes. And I have come across some really fantastic recipes that I am dying to share with someone. I will post some of them below. What are your favorite recipes? What do you like to eat for family dinners?

A Study in Mushrooms and Cream - Burghilicious

Ceejamon's Andouille Pasta-Bake - General [M]ayhem

Giant Pasta Shells Stuffed with Spinach and Ricotta Recipe


Google Image Result for http://i246.photobucket.com/albums/gg85/elizabethsays/cheesycasserole.png

Recipe Details - Nestl New Zealand

Sausage Alfredo Lasagna Recipe

Something So Clever: Lasagna and Herb Bread Goodness.
 

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Discussion Starter · #18 ·
Here's another one:

Pumpkin Praline Cheesecake


Crust
1 cup graham cracker crumbs
¼ cup unsalted butter, melted
1 tablespoon packed brown sugar
½ cup finely chopped toasted pecans

Filling
3 (8 oz.) pkgs. Cream cheese, softened
1 cup canned pure pumpkin
1 cup packed brown sugar
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon allspice
4 eggs
1 tablespoon dark rum (if desired)

Topping
½ cup packed brown sugar
½ cup whipping cream
¾ cup coarsely chopped toasted pecans
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In medium bow, stir together all crust ingredients except pecans; press into bottom of 9” springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
Heat oven to 300o F. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. (Cheesecake also can be make with electric mixer). Pour into pan.
Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.
Makes 12 servings.
 

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Discussion Starter · #19 ·
Here's another one:

Pumpkin Praline Cheesecake


Crust
1 cup graham cracker crumbs
¼ cup unsalted butter, melted
1 tablespoon packed brown sugar
½ cup finely chopped toasted pecans

Filling
3 (8 oz.) pkgs. Cream cheese, softened
1 cup canned pure pumpkin
1 cup packed brown sugar
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon allspice
4 eggs
1 tablespoon dark rum (if desired)

Topping
½ cup packed brown sugar
½ cup whipping cream
¾ cup coarsely chopped toasted pecans
---------
In medium bow, stir together all crust ingredients except pecans; press into bottom of 9†springform pan. Sprinkle ½ cup pecans over crust. Refrigerate while preparing filling.
Heat oven to 300o F. Place cream cheese in food processor; process until smooth and creamy. Add pumpkin, 1 cup brown sugar, cinnamon, ginger, cloves, nutmeg and allspice; pulse to combine. Add eggs two at a time; pulse until well-blended. Add rum; pulse to combine. (Cheesecake also can be make with electric mixer). Pour into pan.
Bake 65 to 75 minutes, or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack 1 hour. Refrigerate at least 8 hours or overnight.
Place ½ cup brown sugar and cream in small saucepan; heat over medium heat until sugar dissolves, stirring frequently. Reduce heat to medium-low; simmer 5 minutes or until thickened (you should be able to see bottom of pan when stirring). Topping will thicken more as it cools.
Remove from heat, stir in ¾ cup pecans. Let stand until cool, 10-15 minutes. Pour over cheesecake, spreading with spatula. Refrigerate at least 30 minutes or until set. Store in refrigerator.
Makes 12 servings.
 

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Discussion Starter · #24 ·
Yes, she is a very fine cook. I would like to purchase her recipe book.

Her, Giada de Laurentiis, and the Neelys are my absolute favorite cooks.

Btw, how is French food? It seems like some people here have had French food. Tell me more about it.
 
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