Favorite Recipes?

iVillage Member
Registered: 03-26-2003
Favorite Recipes?
Mon, 10-04-2004 - 2:02pm

As i'm sitting here chilly and pondering what to make for dinner, chili and my crockpot come to mind.

iVillage Member
Registered: 02-13-2004
Wed, 10-06-2004 - 11:13pm
My DH and I love this soup, we have it every Halloween! Oh course the boys aren't too fond of it! LOL!

French Onion Soup

3 medium onions, sliced 1/4 in. thick

1 garlic clove, minced

2 T. butter

2 14.5 oz cans of beef broth

1 10.5 oz can of beef consomme

1 t. Worcestershire sauce

1/2 t. ground nutmeg

1 c. Swiss cheese, shredded

1/4 c. Parmesan cheese, shredded

2 T. butter, melted

6 slices French bread, toasted

In a 3qt saucepan over medium-low heat, saute onions and garlic in

2 T. of butter for 15 minutes or until tender. Add broth, consomme,

Worcestershire sauce and nutmeg; bring to a boil. Reduce heat and

simmer for 30 minutes. Sprinkle 1 T. of Swiss cheese into the bottom

of six oven-proof bowls. Ladle hot soup into bowls. Top each with a

slice of bread. Sprinkle with remaining Swiss and Parmesan cheese.

Drizzle melted butter over bowls and place under broiler until golden


Serves 6

iVillage Member
Registered: 03-28-2003
Wed, 10-06-2004 - 8:39pm
I'll try this this weekend (probably both, actually, as I have four pumpkins).

Thank you!

HFCS is High Fructose Corn Syrup. Great for the corn growers who are supplemented by the government (which I totally get), but not so great for my DS! Sense I've cut it out, his ADD is a lot less ADHD IYKWIM! Unfortunately, it is a lot cheaper then sugar, so it has replaced sugar in almost everything. That and PHO's (Partially Hydrogenated Oils; which are very "bad" fats, but also tend to be a bit sweet) we cut out of our diets with amazing results for his focusing. We added Omega's too.

Again, thanks!


Avatar for littleroses
iVillage Member
Registered: 03-28-2003
Wed, 10-06-2004 - 11:29am
Pumpkin is a superfood! Here is a recipe I "borrowed" from pecanbread.com for pumpkin pie filling, it was posted for public use. The Jack o'lantern type pumpkins are bred for size, not flavor. There are smaller pumpkins for baking that have the desired flavor for baking needs. I buy squash/pumpkin, I cut it in half, scrape out the seeds. Put it face down on a baking sheet in the oven at 350F until it is fork tender and ready to be used for recipes. I just made a bunch of butternut squash "pudding". I just baked the butternut squash, added honey, butter, cinnamon, a hint of vanilla and froze for use during the year. Sio, what is HCVS?

#4.) Pumpkin Pie Filling Recipe:

2 c. pumpkin or butternut squash

3/4 c. to 1 c. honey (i use ~ 1 cup...but i love


1/4 c. melted butter

~4 tsp cinnamon

~1 tsp. nutmeg

~1/2 tsp. cloves

2 egg yolks

4 egg whites

1. Puree the squash in the food processor

** OR, I have found that if I just use a hand blender

and beat the mixture, it turns out pureed like pumpkin

2. Mix all ingredients EXCEPT egg whites.

3. Beat egg whites in a separate bowl until stiff.

4. Gently fold egg whites into pumpkin mix.

5. Bake in a pie dish at 350 for ~50 minutes.

iVillage Member
Registered: 03-26-2003
Wed, 10-06-2004 - 10:28am
Canned pumpkin - not pumpkin pie filling - just pumpkin.
iVillage Member
Registered: 03-28-2003
Tue, 10-05-2004 - 5:33pm
Could you just ask her one thing for me? What does she mean by Pumpkin? Can I cut up the meat from a pumpkin, or do I have to cook that part first, blend it, or something? Caned pumpkin seems so mushy so I'm a bit worried.

Thank you, a zillion times over for asking her!

Also, I have a frozen whole chicken, love chicken soup, and am thinking of getting DH in a cooking mood to make the soup!!!!

Fun thread!


iVillage Member
Registered: 03-26-2003
Tue, 10-05-2004 - 4:41pm
Pumpkin Pie

iVillage Member
Registered: 12-22-2003
Tue, 10-05-2004 - 12:27pm
My family's favorite soup in the whole entire world!! Amy W.

Cream of Chicken with Wild Rice

1 1/3 cups wild rice

1 (3 pound) whole chicken, cut into pieces

7 cups water

1 cup chopped celery

1 cup chopped onion

2 tablespoons vegetable oil

1 cup fresh mushrooms, sliced

2 tablespoons chicken bouillon granules

3/4 teaspoon ground white pepper

1/2 teaspoon salt

1/2 cup margarine

3/4 cup all-purpose flour

4 cups milk

3/4 cup white wine



Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside.

In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones.

In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes.

Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture.

Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Meez 3D avatar avatars games

iVillage Member
Registered: 03-28-2003
Mon, 10-04-2004 - 2:56pm

Again, that gremlin that haunts my computer got my post!!!

As i was saying in my lost post, I'm in the process of trying to find a recipe. Both Liam and Linny love pumpkin pie, but all the pies I've found have HFCS in them, so I'm trying to find a good scratch recipe.

Does anyone have one they'd like to share?