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Below are the 17 most recent journal entries recorded in Steal My Dinner's LiveJournal:

Tuesday, June 24th, 2008
3:59 pm
Tuscany Sausage Soup
So, I was telling sky_dark about an amazing cooking excursion and she asked for the recipe. Just figured I'd share.

Recipe under cutCollapse )
Thursday, February 14th, 2008
5:17 pm
Vegan Risotto Thing
First post! Quick and dirty risotto-thing, warnings for my imprecise recipe-writing.

Pour about a tablespoon of olive oil, a cup of rice (I like brown rice, but wild rice or long-grain or even plain white would probably be fine), and a package of cut-up clean mushrooms (I use button mushrooms, but you could also use portabella, or shitake, or a mix) into the bottom of a pan. Stir them around until the mushrooms are browned, then add one of those little bottles of white cooking wine and roughly a cup of vegetable broth. Cover and let simmer, stirring occationally, for 20 minutes. Come back and check if the liquid is gone--you may need to add more and then just watch it if the rice isn't quite ready. Roughly chop some fresh basil leaves, toss into the pot. Drain a little container of quartered marinated artichoke hearts, toss those in. Stir.

It's just fine as a dinner on its own, but you could serve it with baked winter squash or with some meat if you have a carnivore at your house. :)
Saturday, January 12th, 2008
7:43 am
Quick and Easy Pot Roast
-pumps life back into this community-

This recipe is for what was possibly the best pot roast I have ever eaten in ever. There is literally nothing to it and it requires very little attention while cooking. Unfortunately, I don't have pictures as my mother made this for dinner last night.

InstructionsCollapse )

And that is it! V. quick, v. easy and so delicious and tender. I hope you guys enjoy this!
Wednesday, August 1st, 2007
10:15 pm
White Chocolate Bread Pudding aka Dommi's EPIC Bread Pudding
Hi everyone! For my first post here, I figured I'd post my most favorite of desserts in the world. White chocolate bread pudding!! *cough* I'm gonna warn you, that this is really image intensive. But hey what in life isn't?

Anyways, here we go. White chocolate bread pudding a la Dommi.Collapse )

Here you go and enjoy!!

Current Mood: tired
Thursday, May 10th, 2007
7:21 pm
Believe it or not, I found this recipe in a "Better Homes and Gardens: Pies and Cakes" cook book.(1966!) I had wonderful results and it seems a shame to keep it within the family (I doubt you'll find this book nowadays except as a reprint.)


Loaf Pound Cake

3/4 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon grated lemon peel
3 eggs
1 1/4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream butter; gradually add sugar, creaming till light, about 6 minutes. Beat in vanilla and peel. Add eggs, one at a time, beating well after each. Sift together dry ingredients. Stir in. Grease bottom only of 9x5x3-inch pan; turn in batter. Bake at 350 degrees for 50 minutes or till done. Cool in pan. Dust with confectioners' sugar.
Monday, April 30th, 2007
3:36 am
Cookies of l33tness
Cookies of l33tness

Hoo boy! This is a recipe with some history to it :) It was invented by my grandmother, who was famous for her tendency to coopt strange ingredients to cut cost in her favorite recipes, a trait inherited from Depression-era cooking. She made these once a year when I was a kid, only at Halloween As a farm kid, trick-or-treating was always a little sad - walking a mile and a half only fielded you two houses to ask for candy at - so she made sure to have a plate of these cookies and a jug of milk waiting for all the neighborhood children. We never did get the crazy candy hauls that kids on TV got, but Gramma's special Halloween "cracker cookies" more than made up for that.

But for years, no one knew how to replicate them. Unfortunately, while she was alive, my grandmother guarded the secret to these cookies zealously - it took years before I got it out of her, and I was the only one among her relatives who ever got the recipe. (A part of me was disappointed, actually, because the way she let on you had to be a culinary genius to master this recipe which is er, actually pretty straight-forward - but as I learned eventually, it's not quite as easy as it seems.)

The story doesn't stop there, though. When gmail first started up and it was invite only (and er, people didn't have 20398230823 invites), my friends and I desperately wanted our Very Own Cool Gmail Accounts. An invite-swapping site was started where people bartered goods for invites, and I did in fact swap a batch of these cookies with an anonymous internet stranger for the right to get my very first gmail address :) This was when the nameless cookies were dubbed the cookies of l33tness, for their ability to woo even the most savage geek beasts :)

But enough of me waxing nostalgic! Try them out and decide for yourself.

1 box Keebler Club House butter crackers (you will use approx. 1.5 rows of crackers)
Honey Maid graham crackers, 1 package (box has 3 packs in) - MUST BE THIS BRAND or it will be awful, trust me
1 stick of butter (1/2 cup)
1/2 cup brown sugar
1/4 cup granulated white sugar
1/3 cup milk (2% or less)
8-10oz semisweet chocolate chips (the higher quality the better, but you only want semisweet)
Some amount of creamy peanut butter (Skippy Natural is what I use)
9x13 baking pan

Instructions (image intensive)Collapse )

If you make these cookies and enjoy them, please do let me know. I know it would make my grandmother happy.

Current Mood: nostalgic
Thursday, March 29th, 2007
1:53 pm
Chicken Sandwiches
With the weather warming up and more and more events get moved out of doors, these sandwiches are the perfect relatively inexpensive and delicious addition to things like Memorial Day picnics, informal backyard weddings, and Fourth of July parties, and a good alternative for people who don't like hamburgers or hot dogs. This sandwich stuff keeps well, freezes well, and reheats well, and it's very easy to adjust the measurements of the three ingredients to make more or less of it. There's two ways to prepare it; the quicker, easier way which is more expensive, and the slower, more time-consuming way which is typically cheaper, especially if you're making large batches.

But in brief, here's the list of the basic recipe ingredients:
5-8 oz (or 1 can) chicken meat
1 can condensed cream of chicken soup (generic is just fine)
1 cup chicken stuffing (likewise with generic)

Mix well. Bake at 350 degrees for 40 minutes (although you might need to adjust the cooking time per how much you're baking with how well your oven works), serve hot/warm on hamburger buns. (Sliced bread works fine too, but if you're making them in mass preparation for a platter for a buffet table or picnic, the hamburger buns will hold up much better in the long run.)

That's all. There's a variety of little details, as well as the harder-but-cheaper instructions, but that's the basics of it. It sounds very plain and simple, but they're marvelous. I've not met one person yet who hasn't liked them. They were practically a required staple at any kind of social event at the Catholic church I grew up at in Ohio, and since getting the recipe from my grandmother and making it numerous times, everybody who's tried it has come back for seconds and thirds.

The money-saving method and little tips and tricksCollapse )

Current Mood: full
Wednesday, February 28th, 2007
8:52 pm
[Recipe] Blueberry Cheesecake
Blueberry Cheesecake - serves 12-18

Graham Cracker Crust
1 1/4 cups graham cracker crumbs (crushed)
3 tablespoons sugar
1/4 cup butter or margarine

Blueberry filling
24 ounces cream cheese
3/4 cup sugar
5 teaspoons cornstarch
3 eggs
1 egg yolk
2/3 cup whipping cream
2 teaspoons vanilla extract
1 teaspoon finely shredded lemon peel
1 cup fresh blueberries

Springform pan - a springform pan is a type of pan with a removable bottom

PreparationCollapse )
8:32 pm
[Recipe] Steamers, New England style
Clam Steamers

Warning: For those of you who are sensitive, the following recipe requires the preparation of live animals (clams). If that bothers you, er, definitely do not look below XD

2-4lb fresh soft shell clams ("steamers") - These are a small clam found off the coast of New England. If you want, you may rake your own, but it may be easier just to go to your local fish market and ask for "steamers". Manila clams may also be used; they are very similar.

A visual reference for "Steamers"

Large pot

PreparationCollapse )

Selecting healthy clamsCollapse )
Thursday, January 18th, 2007
12:32 pm
Thursday, January 4th, 2007
7:57 pm
Easy Sweet Chili
This is a winter favorite around here; easy to make and takes under an hour, unlike all-day crockpot chilis. Like the name implies, it's a sweeter taste than the usual hot-hot-hot chili, but if you want something with more kick to it, just add chili powder until you're happy :)

Written-out recipe...Collapse )

And the Pictorial Guide to Easy Sweet ChiliCollapse )

Current Mood: good
Monday, January 1st, 2007
12:31 am
Since trifle is one of my fave desserts and because Cryo asked me, thought I'd post this here. Just so you know, it's kinda of an imprecise recipie. The actual amounts depend on how big a bowl you're using.

Trifle sponge or Ladyfingers - you can usually buy these in supermarkets, if not, then normal sponge cake will work just as well
Jelly mix - About 1 pint. Has to be the stuff that you make up. I recommend using raspberry or strawberry flavour, but whatever you prefer ^^
Fruit - any kind works fine. Tinned or fresh (I like to use fresh berries like blackberries, but I've used other kinds as well like tinned pears)
Custard - 1 pint is usually enough, but again, depends on the size of the bowl.
Whipped or double cream - again, about 1 pint
Sprinkles to taste ^^

Also, if you like, alcohol such as sherry or rum.

1) Take a high sided basin, I use one about 30cm/12 inches across. Trust me, it really needs to be high sided. Cover the bottom of the basin with the sponge or ladyfingers. Doesn't matter if there's gaps, but make sure there aren't too many.

2) Drain the fruit (if it's tinned) and put a generous amount on top of the sponge/ladyfingers. At this point, if you want, sprinkle the alcohol onto the base (or, as in my first attempt, add about a third of a bottle ^^; ).

3) Make up the jelly and pour it over the fruit and the sponge. Leave in the fridge until set.

4) When the jelly is set, then you can add the custard! Just pour it on top. Although, if you've made the custard up yourself, it's a good idea to leave the custard to cool for a while. Then, put the trifle back into the fridge until the custard is cool and slightly set.

5) Whip the cream until it's thick and solid enough to have stiff peaks then spoon onto the top of the custard and smooth it down. Make sure to cover the whole thing.

6) Add sprinkles! I use 100s and 1000s or sugar strands, but you can use anything you like. Chocolate flakes might work well too ^^
Sunday, December 31st, 2006
7:33 pm
Fakeout Fudge
How to make fudge without killing your arm (or having an automail arm)

( Fudgy goodness without the arm numbing stirring )

Current Mood: accomplished
Tuesday, November 21st, 2006
11:03 pm
ASG's "Pretend They Are Healthy" Chocolate Chip Cookies
I love these cookies as much as I love my life.

This is a blatant rip-off of Nestle's Tollhouse cookie recipe, altered somewhat by yours truly.  Everyone who has these cookies raves about them, so I must be doing something right!

The reason you can claim these cookies are good for you:  whole wheat flour and dark chocolate chips.  I mean, whole wheat stuff is good for you, right?  And dark chocolate has antioxidants in it!  These cookies are sooooo good for you!!

Seriously, the whole wheat flour adds a depth of texture and a hint of nutty flavor to the cookies that is really, really good, and the dark chocolate chips are slightly richer than semi-sweet chips.

Friday, November 17th, 2006
7:49 pm
How to Open a Pomegranate

The Mighty Pomegranate (warning, image intensive)Collapse )

(And yes, today's dinner was a pomegranate for me. I fail XD; )

Current Mood: calm
Tuesday, November 14th, 2006
4:13 am
Sweet Potato Pie, Pumpkin Dip, and Apple Cake
This time of year brings out the foodie in me, with all the emphasis on cooking as much home-baked goodies as one possibly can. Everyone's familiar with baked sweet potatoes and pumpkin pie being staples of thanksgiving dinners, so I figured I'd share two recipes I like for a bit of a new spin on the old standards.

Cooking Conversion Chart (between US and UK and more, and converting between various forms of measurements, including converting a US stick of butter into UK grams.)

I've included, where applicable and to the best of my knowledge, cook and prep time averages, as well as any special equipment needed beyond major household appliances like a stove range and oven, and standard measuring cups and mixing bowls, etc, along with links to ingredients etc. that might have different regional names or definitions.

Sweet Potato PieCollapse )

Pie crustCollapse )

Pumpkin Pie DipCollapse )

This last one isn't thanksgiving-specific, but it's an old, old recipe I've loved since I was wee, and I'll say this much about growing up with German heritage in a German community: we know how to get creative with apples.

Apple CakeCollapse )

Edit: I had to dig up a recipe specifically for turkey breasts for a friend who was wondering how the heck to cook two six pounders for an office party tomorrow, and found this. It sounds absolutely delicious.
Roast Breast of Turkey with Apple Cider

Current Mood: busy
Monday, November 13th, 2006
10:14 pm
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