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Glassunion

(10,201 posts)
Tue Dec 4, 2012, 05:07 PM Dec 2012

DU Recipe Collection Updated (9/14/2015)

This discussion thread is pinned.

Last edited Mon Sep 14, 2015, 04:40 PM - Edit history (30)

[center][font size=5]DU Recipe Collection[/font][/center]

[font color=blue]Soups[/font]


Fish

Presidential Crab Soup by (Seedersandleechers)
Smoked Salmon Bisque by (Flamin Lib)

Meat

Moussaka & Avgolemono Soup by (Heretic I am)

Poultry

Zombie Chicken Soup by (Roverticus)

Vegetable

Borscht - Beet Soup by (Whisp) *V
Carrot and Cheddar Cheese Soup by (Ljm2002) *V
Carrot Chipotle Soup by (Blaze)
French Onion by (Heretic I am)
Gazpacho! (Verified yummy by Glassunion) by (NRaleighLiberal) *VE
Senegalese Spicy Sweet Potato Soup by (Eissa)
Souper Storm Red Lentil Soup by (Blues Heron) *VE

[font color=blue]Salads[/font]
[font color=blue]Appetizers[/font]

Vegetable

Fried Green Tomatoes by (Little Star) *V

Game and Other Meats

[font color=blue]Side Dishes[/font]

Rice

Basmati Rice by (Bif) *QE *VE
Risotto with Sausage and Red Peppers by (Bif)
Spanish Rice by (Bif) *QE *VE
Wild Rice Dressing by (PScot)

Meat

Scotch Eggs by (Heretic I am)

Vegetable

Braised Carrots by (Cbayer)
Carrots and Parsnips by (Callalily) *VE
Corn and Basil Pudding by (Ljm2002) *V
Lucinda's Perfect Rice By (Lucinda via Cbayer) *V
Red Cabbage by (Bif)

Sauces

Cherry Tomato Pesto by (NRaleighLiberal) *VE
Pesto by (Bif) *QE *VE

[font color=blue]Entrees[/font]

Beef

15 Dollar Steak Dinner for Two by (Glassunion)
Beef Enchiladas by (Demtenjeep) *QE
Beef Enchiladas with Salsa Verde by (Cbayer) *QE
Beef Enchiladas - Easy Tex Mex by (Dem in Texas) *QE
Crock Pot Italian Beef Sangwiches by (Snarkoleptic)
Meat Balls by (MiddleFingerMom)
Meat Pies by (Boston Bean)
Roast Beef by (Csziggy)
Roast Beef w Yorkshire Pudding by (A Heretic I Am)

Fish
Game and Other Meats
Pasta
Poultry

Fried Chicken by (Fizzgig)
Guatemalan Chicken simmered with Spices by (Roverticus)
Stuffed Chicken Breast by (A Heretic I Am)
Turkey Enchiladas by (Lisa0825)

Pork

BBQ Pork Ragu by (Bif)
Braised Pork Belly by (Glassunion)
Grandma's Pork Chops by (Bif)
Huevos Borracho (Drunken Eggs?) by (Hobbit709) *QE
Pork Curry by (Bif)

Vegitarian

Breakfast Pizza by (Eissa) *V
Cabbage & Northern Bean Burritos by (Bif) *V
Green Bean Casserole by (Pinto) *VE
Moroccan Roasted Beets by (Intheflow) *VE
Panko Crusted Tofu by (Glassunion) *V / *VE

[font color=blue]Dessert (Oh hell yeah!)[/font]

Chess Cake Bars by (Neoma)
Chocolate Charlotte by (NRaleighLiberal)
Ginger Nuts (So tempted to make a redhead joke here) by (Viva_La_Revolution)
Lebkuchen by (Pscot)
Lemon Dreams (scoll down) by (Viva_La_Revolution)
Peanut Butter Cookies by (Lunabell)

[font color=blue]Baking[/font]

Cornbread by (Freshwest)
Cornbread by (NRaleighLiberal)
Granola Bars by (Sparkly)

[font color=blue]Equipment and Gadgets[/font]
[font color=blue]Beverages[/font]

Limoncello by (Stinky the Clown)
The Perfect Margarita by (Cbayer)



*QE = Quick and Easy
*V = Vegitarian (no animal meat at all, however may contain animal products such as milk, eggs, honey, etc)
*VE = Vegan (no animal or animal products at all)

If you see a recipe you want added, just drop me a PM. I'll try to update at least once a week. Happy cooking!
30 replies = new reply since forum marked as read
Highlight: NoneDon't highlight anything 5 newestHighlight 5 most recent replies
DU Recipe Collection Updated (9/14/2015) (Original Post) Glassunion Dec 2012 OP
What a fantastic job you did here! cbayer Dec 2012 #1
Thanks Glassunion Dec 2012 #2
Enthusiastic kick! flying rabbit Dec 2012 #3
Wow! This is great. Callalily Dec 2012 #4
Nicely done! Lucinda Dec 2012 #5
Thanks Glassunion Dec 2012 #6
All renamed and cleaned up. Glassunion Dec 2012 #10
Question for the group. Glassunion Dec 2012 #7
I think it should only contain actual recipes. cbayer Dec 2012 #8
Duly noted bif Dec 2012 #11
I like the full recipe idea for individual dishes. Much more simple and personal. pinto Dec 2012 #13
Great idea! yellerpup Dec 2012 #9
Good stuff! Thanks for starting this. Would a "resource" section fit, you think? pinto Dec 2012 #12
Breakfast - Peanut butter, bacon, banana on rye toast. pinto Dec 2012 #14
**Reminder: If I've missed anything, please drop me a PM and I will get it added. Glassunion Feb 2013 #15
Great job! bif Mar 2013 #16
Aerows Signature Chicken, Onion Lemon Alfredo Aerows Jun 2013 #17
Fantastic job! Thanks for keeping up with this! bif Aug 2013 #18
Elleng's "Lamb Meatballs in Greek-Inspired Tomato Sauce" should be added. rdharma Jan 2014 #19
Gluten-free Bounty Cake arla17 Nov 2014 #20
Spiced Pear Butter and Hazelnut Praline Cake arla17 Dec 2014 #21
A little bit of everything ArianaA Jul 2015 #22
Pumpkin Cheesecake Parfaits Recipe zoneofmakin Oct 2015 #23
Yum! and fancy too! mysteryowl Aug 2018 #24
Making fresh pasta Fortinbras Armstrong Nov 2018 #25
Pantry Soup ( because you can keep everything around very easily yellowdogintexas Jul 2019 #26
A really easy and wonderful brownie recipe yellowdogintexas Jul 2019 #27
Can I put this here? Maxheader Jul 2020 #28
Message auto-removed Name removed Nov 2022 #29
Just found y'all's group!! I'll be sure to contribute! MayReasonRule Mar 2023 #30

cbayer

(146,218 posts)
1. What a fantastic job you did here!
Tue Dec 4, 2012, 05:42 PM
Dec 2012

Love this idea and I heartily nominate you to be the keeper of this thread.

Glassunion

(10,201 posts)
2. Thanks
Tue Dec 4, 2012, 06:20 PM
Dec 2012

I have no issue with being the keeper however I do disappear from DU from time to time (you know superhero duties), but if time allows I have no problem with that.

Maybe just a PM with a link to the post, this way I'll get a notification by e-mail (I am never away from e-mail) that there is something to add.

Callalily

(14,885 posts)
4. Wow! This is great.
Wed Dec 5, 2012, 07:50 AM
Dec 2012

Many a time I've searched threw the Cooking & Baking site looking for a recipe that someone had posted.

And how wonderful that you are willing to keep this up!

Lucinda

(31,170 posts)
5. Nicely done!
Wed Dec 5, 2012, 08:57 AM
Dec 2012

We can let this run a day or so and make sure everyone is ok with it...then you can rename, and we'll pin it.

Glassunion

(10,201 posts)
7. Question for the group.
Wed Dec 5, 2012, 11:03 AM
Dec 2012

I was thinking about the linking of the recipes. The recipies that I had put in the post all had the full recipe in the OP that I linked to. Should I follow some guidelines in deciding what gets linked? For example: should the link require that the recipie and/or cooking instructions be in the body of the post? It would seem silly to link to an OP that then links to another website to get the recipe and instructions.

Also, one member of the group (Bif) has his own cooking blog with some really good stuff, and I was thinking that at the bottom of the page maybe I could put in a direct link to his blog. Not sure if that is allowed or not, but I would like to add the link.

As far as additions, I may miss a post or recipe addition (a lot of my visits here are from my smart phone), so I think that the easiest way to get a new addition to our little compilation would be for folks to PM me with something they wish to have added or when they post a new recipe and I will add it in.

cbayer

(146,218 posts)
8. I think it should only contain actual recipes.
Wed Dec 5, 2012, 01:49 PM
Dec 2012

I would like to see blf post his recipes here with a link, instead of just a link.

I think people could *ping* you if they put something up they think should be added.

One of my favorites that I go back to again and again (because my memory sucks) is this:

http://www.democraticunderground.com/11578437


BTW, my enchilada recipe is definitely a main dish.


pinto

(106,886 posts)
13. I like the full recipe idea for individual dishes. Much more simple and personal.
Fri Dec 7, 2012, 03:40 AM
Dec 2012

Suggested down thread a "resource" section for more general website links.

yellerpup

(12,249 posts)
9. Great idea!
Wed Dec 5, 2012, 02:21 PM
Dec 2012

Love the way you have it organized, and it will be sooo helpful when we need to reference a recipe here.

pinto

(106,886 posts)
12. Good stuff! Thanks for starting this. Would a "resource" section fit, you think?
Thu Dec 6, 2012, 05:16 PM
Dec 2012

i.e. Internet website links. I chose to do a vegan dish at Thanksgiving. A friend was joining us and she's vegan. Wanted to include a dish that would fit her plate. Found some good sites with vegan recipes, eventually, that really helped.

May be way too far ranging for this format. Just an idea.

pinto

(106,886 posts)
14. Breakfast - Peanut butter, bacon, banana on rye toast.
Wed Dec 26, 2012, 11:05 PM
Dec 2012

Cook a slice or two of bacon till just done. Chop.

Slice up a ripe banana, thin.

Toast thick rye bread.

Coat the toast with some peanut butter, liberally.

Add the chopped bacon. Top with banana slices.

Serve as is or top with honey, maple syrup, etc.

 

Aerows

(39,961 posts)
17. Aerows Signature Chicken, Onion Lemon Alfredo
Sun Jun 16, 2013, 04:41 PM
Jun 2013

Last edited Sun Jun 16, 2013, 06:33 PM - Edit history (10)

Sauce:

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black

Complete Recipe:

Pasta ingredient:
Boiled pasta (I choose Angel Hair for this recipe's sauce, always) Done by itself, obviously, but I don't want anybody to get any ideas

Chicken ingredient:
2 Lbs. Thawed and deboned chicken
Lemon Juice
1 1/2 Lbs Sweet Onion
1 tsp Garlic (or a clove or two to taste)
1 tsp Basil ( or chop up an entire stalk of it)
Dash of rosemary (or more, to taste)
1 tsp Ground pepper to taste ( I use tri-color - use less if using black)
Salt to taste

Whisk the sauce periodically while you are preparing the chicken. You will soon be whisking it to keep it from bubbling while it cooks.

Douse the chicken thoroughly in lemon juice (about 1/4 cup). You will also douse the onions in this situation with lemon, too and dice them into chunks or squares (about 1/4 cup, also). Cook both until brown at a medium high temperature in a (separate) sauce pan on the stove. Combine when the onions achieve transparency. Continue cooking until the chicken is browned. You may want to turn up the heat after combining so that the chicken gets a bit blackened, since it creates a deep, caramelized flavor.

While you are doing this, boil the pasta, as normal.

Back to the sauce:

Whisk it until it is pureed under medium heat, and can be poured over gorgeous angel hair and tangy chicken that knocks your socks off.


EDIT: This recipe seemed so simple when I started to write it down, but I didn't realize how many things I did when I make this. I've made it a hundred times, and it seems easy, but when I write all of the steps down, it seems way more complex than it really is.

arla17

(4 posts)
20. Gluten-free Bounty Cake
Sat Nov 29, 2014, 06:57 PM
Nov 2014

Gluten-free Bounty Cake

Did Bounty ever have a TV ad? If it did, I don’t remember it. Does this mean that it was such a popular chocolate bar that it didn’t need to advertise. The Bounty knew how amazing it was already. Adverts were for loser chocolate bars, Bounty was far too superior for that, it didn’t need to tarnish itself with lame slogans and cartoon rabbits. There is a word in our house for that kind of attitude Mr Bounty, Smuggo. But it shouldn’t be too complacent in its glory as I was not a big fan growing up. I think it was a chocolate bar designed for adults. I certainly remember my mum always choosing Bounties which we could never understand. Although I think this was clever planning on her part, as she could be confident that we wouldn’t touch them with a bargepole. The chocolate was good but the coconut? Yuk. Give me a Boost and be done.

Now though, I’m partial to a bit of coconut (Chocolate has long been my soul mate. I love you chocolate, always be mine) which is present here four fold. This recipe includes coconut milk, dessicated coconut for that authentic Bounty taste, coconut flour and in keeping with the idea that Bounty is really adult terrain I have gone one better and added grown-up Calpol just to seal the deal. Malibu. Which did have a commercial and a slogan which I love to sing-song with glee whenever I bring it out of the drinks cabinet in the most terrible Caribbean accent imaginable ‘the sun always shines when it pours’. It does, it really does.

I almost didn’t mention that this wonderful cake was gluten free in the title as I didn’t want you to get all huffy and skip it. Please don’t though as this cake has seriously passed the gluten-free haters test, namely my husband, and I would happily make this time and time again for anyone and everyone. As with the gluten-free sticky toffee cake last week the key is adding in as much extra moisture as you can. This time around, as well as the Malibu and the coconut milk in the cake batter, I used a sugar syrup which is brushed over the cake after baking. The warm sponge soaks up the delicious Malibu syrup, making the cake sticky, moist and scrumptious.

If you have never tried swiss meringue buttercream then you must have a go on your next cake. Do not be put off by the slightly complicated method, it’s really quite easy. If you find normal buttercream a bit sweet and heavy then this is definitely the frosting for you as it’s the most light velvety buttercream you will ever taste. Rosie Alyea, on her blog Sweetapolita, gives an extremely thorough explanation with photos if you are a bit nervous. You could use fresh egg whites but since you need so many then I recommend you use Two Chicks egg whites which come in a handy carton. You only need half the carton so you can freeze the rest ready for your next swiss meringue buttercream cake as after you’ve tried it once you will never go back.

Link Recipe : http://cogofood.blogspot.com/2014/11/gluten-free-bounty-cake-recipe.html

arla17

(4 posts)
21. Spiced Pear Butter and Hazelnut Praline Cake
Mon Dec 8, 2014, 06:04 AM
Dec 2014

This cake has become one of my favourite cakes of the season and is an absolute winner on my cake stall on a Sunday. It’s one of those all-rounder cakes which is good any time of the day; for breakfast, elevenses or a tea-time treat. It’s also elevated by the fact that it is gluten-free and dairy-free so it is perfectly amenable to the most common of food intolerances. I even had a lady come to my stall on Sunday who couldn’t eat any fat and this one perfectly ticked the box for that dietary requirement too. And did I mention that it’s deliciously moist, packed full of spicy fruity flavour and gilded with a crunchy golden praline too? Well it is.

Although my experiments with gluten-free flour and gluten substitutions are ongoing, I have found that my most successful gluten-free cakes are the one that are created without any thought at all in the direction of flour. I know of one cake company that specialises in ‘accidently gluten-free’ cakes which I think is a lovely way of describing that their cakes were never intended to go anywhere near gluten in the first place. These cakes have an identity of their own, without feeling like inferior substitutes of the real thing.

The secret ingredient of this cake, well actually it’s not so secret as I’ve put it right there in the title of the recipe, is a spiced pear butter. You may recall a couple of weeks ago I was waxing lyrical about the apple butter I used as the main ingredient of my Toffee Apple Cupcakes, well this pear butter is made in much the same way and is just as delicious. It feels almost criminal to take the pear butter and use is solely for this cake, despite how wonderful the cake is, but don’t worry I’ve amped up the quantities of the butter in the recipe below so it should be enough to make two cakes, or you can use the rest to spread on a crumpet, dollop on your granola with a bit of yoghurt or even serve with your Sunday roasted pork joint. These are round and about the same uses I suggested for your apple butter, if the ideas were good the first time then I have no problem in recycling them.

The pear butter replaces the fat in the cake and is whizzed up with egg yolks and sugar to form the base of the batter. Ground hazelnuts, which I ground myself by whizzing up roasted and blanched hazelnuts in the food processor, are used to thicken the batter and give it body. Then finally, whisked and stiffened egg whites are folded in to aerate the batter and to ensure the height of the cake is kept during the bake.

Recipe here : http://cogofood.blogspot.com/2014/12/spiced-pear-butter-and-hazelnut-praline.html
 

zoneofmakin

(1 post)
23. Pumpkin Cheesecake Parfaits Recipe
Thu Oct 8, 2015, 07:15 AM
Oct 2015

Pumpkin cheesecake parfaits are very easy to make frozen desserts. I had tasted it for the first time in London few years back. That Pumpkin cheesecake parfaits was really delicious. I can still remember that soft delicate taste.

Halloween is on the way and everyone is thrilled with pumpkin recipes so I thought why not to share these pumpkin parfaits on this Halloween.

""

View full recipe at
[link:http://www.rachnas-kitchen.com/pumpkin-cheesecake-parfaits-recipe/|

Fortinbras Armstrong

(4,473 posts)
25. Making fresh pasta
Tue Nov 13, 2018, 07:09 AM
Nov 2018

The first rule of pasta dough is you do not talk about pasta dough -- sorry, that's another set of rules. The actual first rule is flour should be measured by weight, not volume. If you do not own a scale, the rule of thumb is a pound of flour is 3½ packed-down cups, and half a pound is 1¾ cups.

Making fresh pasta is much easier if you have a pasta rolling machine. They cost about $50, and will last for years with proper care. I regularly use the Atlas I bought about 35 years ago. Do not put the machine in water, as the gears will rust. If you don't have a pasta machine, you can roll it by hand – which is a good way of developing the muscles in your forearms.

Some put olive oil in pasta dough, some put in salt. I do neither. For example, if I’m making fettuccine alfredo, I don’t want the taste of olive oil. Cooking the pasta in salted water will salt it properly.

There are several types of flour used to make pasta. The first is the Italian variety called doppio zero ("00" or "double zero&quot . This is very finely ground, relatively low protein (11.5-12.5 percent) flour which yields smooth dough. You can find imported doppio zero at some specialty stores, and King Arthur sells it as "Italian Style" flour.

There is all-purpose flour, which has about the same protein percentage as doppio zero and can readily be substituted. Use unbleached flour, because it tastes better.

The third type is made from high protein wheat, which Italians call farina Manitoba "“Manitoba flour" (a name unknown in Canada); or "strong flour" in Britain; or "bread flour" or "semolina flour" in the US.

Any one of these three will give you excellent pasta. I like to use a half-and-half combination of all-purpose flour and bread flour.

The flour and the eggs should be at room temperature, so if you refrigerate either one, take it out half an hour or so before you make the pasta. Warm flour absorbs warm liquid better, and room temperature eggs are easier to separate.

The first ingredient list makes a small amount, satisfactory for one pot of chicken noodle soup. The second list will give you somewhat more than ½ pound of dough. The third makes somewhat more than a pound.

First ingredient list

5 ounces flour
1 whole egg
2 egg yolks

Second ingredient list

8 ounces flour
2 whole eggs
3 egg yolks

Third ingredient list

16 ounces flour
3 whole eggs
5 egg yolks

Keep the extra egg whites: if the dough is too dry, you have some liquid to add. If it's too wet, add flour. The exact ratio of egg to flour depends on mainly on two things: The humidity of the air and the size of the egg (the USDA defines large eggs as weighing between 2 ounces – 57 grams – and 2¼ ounces – 64 grams). Incidentally, egg whites freeze very well.
Put the flour in a mound on the table and make a well in the center. Put the eggs and yolks in the well and start mixing them together. When the dough has formed, knead it for at least five minutes, ten would be even better. The second rule of pasta dough is that it is impossible to over-knead it.

You can cheat and use either a stand mixer or a food processor. If you use a stand mixer, start with the flat beater until the dough comes together and then switch to the dough hook. With a food processor, if I were making a pound of dough, I would make it in two batches to avoid burning out the motor. In either case, mix the dough for at least five minutes.
However, I prefer to knead by hand, since the way the dough feels tell you if it is too dry or too wet, and if it is kneaded enough. When it feels smooth and all (or almost all) the flour has been taken into the dough, it is kneaded enough.

Wrap it in plastic film or put it into a covered bowl and let it rest for at least 15 minutes; half an hour is better, and two hours is not too long. You may read that this rest is to “relax the gluten,” but the real reason is to allow the flour to absorb the liquid. The dough will be far easier to work after it has rested.

Assuming you have a pasta machine, cut the dough into two or more pieces and run it through. The first few times through, fold the dough on itself and keep running through the number 0 setting until you have a smooth dough; three or four times should do. If it sticks to the rollers, dust it with some flour. Then increase the setting and run it through each one in turn. Number 6 should probably be the last setting.

If you do not have a pasta machine, take out the rolling pin and start rolling. You want to end up with dough so thin that if you hold it up and put your hand behind it, you can see what looks like the shadow of your hand.

Cut it into pieces appropriate for your use – for example, lasagna should be as long as the baking dish and three or so inches wide. I use a pizza cutter with a plastic wheel to cut pasta, as it will not scratch the surface I am cutting on.

To cook fresh pasta, put a large pot of salted water on to boil. Have a large bowl of ice water next to it to shock the pasta after it cooks. Put the pasta into the boiling water, and cook it from 30 seconds to no more than a minute. Shock it in the ice water, and then put it on a towel or some other cloth (I have a tablecloth made from what is essentially thin cotton canvas that works perfectly) to drain.

Uncooked fresh pasta will keep in the fridge for no more than a day. On the second day, it will turn a muddy yellow, although it will still taste OK. I don’t know if it will last longer than a second day without starting to go bad, and I don’t think I want to find out.

yellowdogintexas

(22,119 posts)
26. Pantry Soup ( because you can keep everything around very easily
Sun Jul 14, 2019, 10:14 PM
Jul 2019

1 can Kirkland Chicken breast
1 can chicken broth
1 can Ro-tel
1 can black beans, rinsed and drained.
1 cup frozen corn
chili powder, cumin cayenne to taste

Take a large saucepan and put all the canned goods in it. Add the spices and let simmer for a bit.

When all the flavors have blended, add the corn and heat it until it is hot all the way through.

This makes 4 very hefty servings. We eat it all the time.

Costco is so great for all those handy canned goods.

yellowdogintexas

(22,119 posts)
27. A really easy and wonderful brownie recipe
Sun Jul 14, 2019, 10:25 PM
Jul 2019

"We Don't Need No Stinkin' Brownie Mix" (because this is so very easy)

For one 8 or 9 inch pan

1 stick of butter (you can use margarine if just think you have to but butter makes all the difference in the world)
1 cup of sugar
2 eggs lightly beaten
1/2 cup of flour
1/2 cup of cocoa
1 1/2 tsp of vanilla
3/4 tsp of salt

You can also use unsweetened chocolate instead of the cocoa. Use 4 squares and melt it with the butter.

Use a large microwavable bowl and melt the butter. Mix in the cup of sugar and pop it back into the microwave for about 30 seconds. This helps give the nice shiny top that looks so cool. (if you happen to not have a microwave, melt the butter on the stovetop in a large saucepan)

Let this cool down just a bit and beat in the eggs with a nice heavy whisk. Stir in the cocoa, then the flour. Stir until you can't see any white streaks. Now add the vanilla extract and salt.

If you want nuts, you can add up to a cup of chopped walnuts or pecans.

Grease the pan (I line mine with parchment paper which is a gift of the gods) and pour in the batter

Bake at 350 for about 20 minutes...check them at 15 to see if they are done because you don't want to overbake these. They are supposed to have a very dense texture and are very fudgy.

Maxheader

(4,366 posts)
28. Can I put this here?
Mon Jul 13, 2020, 08:41 AM
Jul 2020

1 - 3/4 cups reg white sugar..

Tbls corn starch..

Stir in, over low heat, 2 cups of half and half, 1 cup milk..

Heat to 140 degrees stirring constantly..

Slowly add 5 beaten eggs..str const..

However you want to do it, add 8 level tbls of bakers cocoa..
It's hard to get dissolved..

Heat to 165 degrees, stirring constantly..

When mixture thickens, slightly and coats the back of a spoon,

Remove pot and place in sink filled with ice.

Stir in 2 tbls of vanilla and 2 cups of heavy cream..for a couple minutes..

Pour in glass bowl and place in freezer for 3 hours.

Remove mixture and pour in ice cream maker, container.

Run 30 minutes...use plenty of ice cream salt, ice.

It will come out like a thick shake,,freeze overnight..

Makes 1/2 gallon...Homemade chocolate icecream...

Response to Glassunion (Original post)

MayReasonRule

(1,460 posts)
30. Just found y'all's group!! I'll be sure to contribute!
Thu Mar 2, 2023, 07:38 PM
Mar 2023

Very please to have food folks to converse with!

Thanks y'all!

Laissez bon temps rouler!!

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