The VN Recipe Thread

#229
#229
pumpkin cheesecake.


1 can of commercial canned pumpkin
3 packages (8 ounces each) of cream cheese, at room temperature
2 cup sugar
1 teaspoon vanilla extract
7 eggs
A graham cracker pie crust in a 10 inch diameter, 3 inch deep springform cheesecake pan or in two 9-inch deep-dish pie plates, unbaked (make your own crust, easy and much better than store bought)
dash salt
2 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1/2 teaspoon ground nutmeg* (or substitute 3 teaspoons of pumpkin pie spice for these spices)
2 cups evaporated milk


Preheat oven to 350 F
Make a graham cracker crust in one springform cheesecake pan OR in two 9 inch deep pie dishes



Cream Cheese Layer:
In a mixing bowl, combine the 3 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well!



Beat in 4 eggs; (either beat them separately, or directly with the other inredients)





Pour the mixture in the pie crust.





Pumpkin Layer:

In a large bowl, mix the pumpkin, 1 cup of sugar, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).


Light beat 3 eggs and blend them in.



Mix in the 2 cups of evaporated milk.



Pour the pumpkin mixture over cream cream cheese layer that is already in the pie crust. Neither stir it in, nor worry about floating it on top. Just gently pour it in.




Bake the pumpkin pie in the oven at 350° for about an 70 minutes; possibly another 10 minutes. The cream cheese layer will bubble up to the surface some; that's fine; it gives it the characteristic appearance.


Cool the pumpkin pie and refrigerate it! It won't really firm up unless you refrigerate it
 
#231
#231
Remember my disclaimer. Everything is "about".

In a sauce pan with medium heat, add 2 tbls unsalted butter, 3/4 cup of chopped white onions, 1/2 cup chopped carrots, 1/2 cup chopped celery, 1 tbls minced garlic and 1 nice sized bay leaf. Sautee until they are all soft (about 3-4 min.) Add about a 1/2 cup tomato paste and stir for about 2 minutes. Add 2 tbls AP flour and stir for about a minute.

Add 2 cups of chopped peeled seed tomatoes. Add about 3 cups chicken stock and stir and bring it to a boil. After it starts to boil reduce the heat and let it simmer for about 20minutes. Add about 1/3 cup of heavy cream.

Remove from the heat take out the bay leaf and let it cool for 15-20 minutes.

Turn on the food processor and pour it in very slowly and add about 4-5 big basil leafs and blend until it's smooth.

For Kat.
Put 2 tbls of sugar in a pan on low heat and let the sugar carmelize. Add about 2 tbls apple cider or red wine vinegar until it disolves. Add a little at a time to the soup and it will balance out the acidity.

Again, this is a base, you might want more or less of some of the ingredients and I might (will) be a little off on measurements.
 
#234
#234
Slydell said:
For usa--Here's a cheapy meal I like and is easy. Need a large fry pan. Add one can Allen's Italian cut green beans. It's a good brand and is packed in water w/ a little salt. Dump beans and water into skillet. Chop two medium sized russet potatoes into about 1"-1-1/4" pieces. Slice sausage (summer sausage, kielbasa, etc.) into 1/2" pieces and add to mix. This would be one of the shrink wrapped Hillshire Farm brand kielbasa/sausage. Slice two thick slices of sweet onion. Quarter the slices and add to the mix. Add about 6-8 oz. of water. Cover and simmer for about 45 minutes to an hour. Check every 10-15 minutes as you may need to add a bit of water. The water is only to provide heat/steam/moisture and to keep from burning. Simple, easy, cheap meal in an hour.
Click to expand...
I think I'll try this tonight if I can get to the grocery store, I got a hold of some deer susage that I can use in it. That good?
 
#235
#235
heartvols said:
pumpkin cheesecake.


1 can of commercial canned pumpkin
3 packages (8 ounces each) of cream cheese, at room temperature
2 cup sugar
1 teaspoon vanilla extract
7 eggs
A graham cracker pie crust in a 10 inch diameter, 3 inch deep springform cheesecake pan or in two 9-inch deep-dish pie plates, unbaked (make your own crust, easy and much better than store bought)
dash salt
2 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1/2 teaspoon ground nutmeg* (or substitute 3 teaspoons of pumpkin pie spice for these spices)
2 cups evaporated milk


Preheat oven to 350 F
Make a graham cracker crust in one springform cheesecake pan OR in two 9 inch deep pie dishes



Cream Cheese Layer:
In a mixing bowl, combine the 3 packages of cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla extract - mix well!



Beat in 4 eggs; (either beat them separately, or directly with the other inredients)





Pour the mixture in the pie crust.





Pumpkin Layer:

In a large bowl, mix the pumpkin, 1 cup of sugar, a dash of salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/2 teaspoon ground nutmeg (or, instead of these spices, separately; just 3 teaspoons of pumpkin pie spice).


Light beat 3 eggs and blend them in.



Mix in the 2 cups of evaporated milk.



Pour the pumpkin mixture over cream cream cheese layer that is already in the pie crust. Neither stir it in, nor worry about floating it on top. Just gently pour it in.




Bake the pumpkin pie in the oven at 350° for about an 70 minutes; possibly another 10 minutes. The cream cheese layer will bubble up to the surface some; that's fine; it gives it the characteristic appearance.


Cool the pumpkin pie and refrigerate it! It won't really firm up unless you refrigerate it
Click to expand...

omg, i might have to try this out!!!! i love me some cheesecake!!:dance2:
 
#236
#236
VOLtownUSA said:
I think I'll try this tonight if I can get to the grocery store, I got a hold of some deer sausage that I can use in it. That good?
Click to expand...
I would imagine any sausage that you like would be good in it. I've made it before with Jimmy Dean sausage. Just chunk the sausage up a little, fry it, drain it and add it in. Being deer meat, it probably won't have much grease to drain off.
 
#237
#237
Slydell said:
I would imagine any sausage that you like would be good in it. I've made it before with Jimmy Dean sausage. Just chunk the sausage up a little, fry it, drain it and add it in. Being deer meat, it probably won't have much grease to drain off.
Click to expand...

I gotcha, thanks Sly. Turns out all I need is the taters and sweet onions. I have the rest. I'm trying to get a grocery list together, so far I've got taters,sweet onions, eggs,and flour lol.
 
#238
#238
Put cabbage and blackeyed peas on there. And, some pasta. Spaghetti, flat noodles or some such.
 
#239
#239
Slydell said:
Put cabbage and blackeyed peas on there. And, some pasta. Spaghetti, flat noodles or some such.
Click to expand...

Ok cabbage, never had black-eyed peas good as time as any to try them, we have some spaghettie noodles and stuff.
 
#241
#241
If you're going to do beans or blackeyed peas, get some ham hocks. Usually two to a pack and about $2.
 
#247
#247
A good olive oil or grapeseed oil(for me) is the best and healthiest. But, they're not cheap. Behr would probably know what is best in an affordable range.
 
#249
#249
Slydell said:
A good olive oil or grapeseed oil(for me) is the best and healthiest. But, they're not cheap. Behr would probably know what is best in an affordable range.
Click to expand...

I gotcha, I don't know much about the oils or even if wally world or Save-a-lot carries more than one kind. I'll PM Behr and ask him.
 
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