Recipe Exchange

"This is kid friendly with an Asian twist. Can also be made with spaghetti pasta." Ingredients 1/2 cup chicken broth  1 1/2 tablespoons minced fresh ginger root  3 tablespoons soy sauce  3 tablespoons peanut butter  1 1/2 tablespoons honey  2 teaspoons hot chile paste (optional)  3 cloves garlic, minced  8 ounces Udon noodles  1/4 cup chopped green onions  1/4 cup chopped peanuts Directions Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

"An Italian version of stir-fry, this tasty dish mixes cubed, boneless chicken and penne pasta with red and green peppers, garlic, tomatoes, oregano, and basil for an easy weeknight supper." Ingredients 8 ounces dry penne pasta  1 tablespoon cornstarch  1 (15 ounce) can chicken broth  2 tablespoons olive oil  1 tablespoon garlic, minced  4 skinless, boneless chicken breast halves - cut into cubes  1 onion, sliced  1/2 green bell pepper, seeded and thinly sliced  1/2 red bell pepper, seeded and thinly sliced  1 (16 ounce) can diced tomatoes  1 teaspoon dried oregano  1 teaspoon dried basil  1/2 cup freshly grated Parmesan cheese Directions Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook until al dente, 8 to 10 minutes. Drain, and reserve pasta. Whisk the cornstarch and chicken broth together in a bowl until smooth. Set aside until needed. Heat the olive oil in a skillet over medium heat. Add the garlic and chicken; st

"Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day." Ingredients 1 bunch   fresh basil 3 cups   chicken broth, divided 1/2 cup   olive oil 2 cloves   garlic 1 pound   fettuccine pasta 2 tablespoons   olive oil 1 large   leek, white and light green parts only, chopped 1 bunch   green onions, chopped 2   jalapeno peppers, seeded and diced 2 pinches   salt 2   zucchinis, diced 1 cup   chopped sugar snap peas 1/2 cup   shelled English peas 1 bunch   asparagus, stalks diced, tips left whole 1/2 cup   grated Parmesan cheese, or as needed Directions Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until brigh

"Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee." Ingredients 1 cup unsalted butter or unsalted margarine*  8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks  5 large eggs  1/2 cup sugar  Pinch of salt  4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)  8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes) Garnish:  1 (6 ounce) container raspber

"This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!" Ingredients 2 1/4 cups all-purpose flour  2 teaspoons baking soda  1/2 teaspoon salt  1/2 cup butter  2 1/2 cups packed brown sugar  3 eggs  1 1/2 teaspoons vanilla extract  3 (1 ounce) squares unsweetened chocolate, melted  1 cup sour cream  1 cup boiling water  1/2 cup butter  1 cup packed brown sugar  1/4 cup milk  1 3/4 cups confectioners' sugar Directions Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda and salt. Set aside. In a large bowl, beat 1/2 cup butter or margarine and 2 1/2 cups brown sugar until well mixed. Add eggs one at a time. Beat in the vanilla and melted chocolate squares. Add 1/2 the sour cream and then 1/2 the dry ingredients to the butter mixture until well blended. Add the remaining sour cream and dry ingredients to the batter. Stir in boiling water. Bake in a greased 9 X

"This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make." Ingredients 1 cup sifted cake flour  1 1/2 teaspoons baking powder  1/4 teaspoon salt  2 eggs  3/4 cup white sugar  1/2 teaspoon vanilla extract  2 tablespoons 2% milk  1/2 cup confectioners' sugar for dusting  1 cup strawberry jam Directions Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan. Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack. Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto

"A great Easter recipe to do with the kids! Rolls with marshmallows wrapped inside, which become hollow as they bake, it represents the tomb of Jesus on Easter morning, when you break them open they are empty inside!" Ingredients 1 (10 ounce) can refrigerated crescent dinner rolls  8 large marshmallows  1/4 cup melted butter  2 tablespoons ground cinnamon  2 tablespoons white sugar Directions Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Separate crescent rolls into individual triangles. In a small bowl, mix together cinnamon and sugar. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat. Bake in a preheated oven until golden brown, about 15 minutes.

"This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving." Ingredients 3/4 cup   olive oil 3 tablespoons   minced garlic 2 tablespoons   chopped fresh rosemary 1 tablespoon   chopped fresh basil 1 tablespoon   Italian seasoning 1 teaspoon   ground black pepper salt to taste 1 (12 pound)   whole turkey Directions Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your hand, spread a generous am

"The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro." Ingredients 1 pound bulk hot Italian sausage  2 pounds ground beef  5 tablespoons chili powder  1 tablespoon ground cumin  1 teaspoon ground coriander  2 cloves garlic, minced  1 large onion, diced  1 (28 ounce) can diced tomatoes  1 (15 ounce) can tomato sauce  1 (14 ounce) can kidney beans (optional)  2 teaspoons minced chipotle peppers in adobo sauce  1 teaspoon salt  ground black pepper  1 (6 ounce) can tomato paste Directions Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the

"This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough." Ingredients 3 tablespoons olive oil  1 large onion, chopped  1 bunch green onions, chopped  2 cloves garlic, minced  2 pounds spinach, rinsed and chopped  1/2 cup chopped fresh parsley  2 eggs, lightly beaten  1/2 cup ricotta cheese  1 cup crumbled feta cheese  8 sheets phyllo dough  1/4 cup olive oil Directions Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with

"Very rich flourless cake made with lots of chocolate. A velvety ganache icing finishes it off with even more rich chocolate goodness." Ingredients 14 ounces bittersweet chocolate, chopped  3/4 cup unsalted butter, cubed  6 egg yolks  6 egg whites  3/4 cup white sugar, divided  2 teaspoons vanilla extract  1 teaspoon dark rum (optional)  1 1/4 cups heavy cream  1 pound bittersweet chocolate, chopped Directions Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil. Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm. In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and ru

"Quick and easy! Great for potlucks! Better than Brad Pitt? I'll have to think about that!" Ingredients 1 (18.25 ounce) package   yellow cake mix 1 (20 ounce) can   crushed pineapple, with juice 3/4 cup   white sugar 2 (3.5 ounce) packages   instant vanilla pudding mix 3 cups   milk 1 cup   heavy whipping cream 1 teaspoon   vanilla extract 1/4 cup   confectioners' sugar 3/4 cup   flaked coconut, toasted Directions Prepare yellow cake as directed, using a 9 x 13 inch pan. Bake until done, and remove from oven. Poke holes in the top of the cake using a fork. In a saucepan, combine pineapple with juices and sugar. Cook over medium heat until syrup thickens. Pour over top of warm cake, and cool. In another bowl, beat milk with pudding. Spread over the pineapple mixture. Beat whipping cream until soft peaks form, and then beat in confectioners' sugar and vanilla. Spread whipped cream over pudding. Sprinkle toas