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No. of Recommendations: 20
Recipe Board Index and Comments:


Hi everyone!

Here's an index of the recipes that have been posted so far on this
board.

Here's how to make sense of it:

Title Author Post #
Link

*I sorted them out into categories (sort of), but that doesn't mean
everything is in the right place.

*If the post credited a cookbook I noted that.

*If anyone has any suggestions or comments let me know!




Soups:
http://boards.fool.com/Message.asp?id=1350008001262000

Sauces:
http://boards.fool.com/Message.asp?id=1350008001263000

Salads:
http://boards.fool.com/message.asp?id=1350008001264000

Appetizers, Dips & Snackie Foods:
http://boards.fool.com/message.asp?id=1350008001265000

Veggies and Side Dishes:
http://boards.fool.com/message.asp?id=1350008001266000

Main Dishes and Casseroles:
http://boards.fool.com/message.asp?id=1350008001267000

Beef:
http://boards.fool.com/message.asp?id=1350008001268000

Chicken / Poultry:
http://boards.fool.com/message.asp?id=1350008001269000

Ham / Pork:
http://boards.fool.com/message.asp?id=1350008001270000

Lamb:
http://boards.fool.com/message.asp?id=1350008001271000

Meatless:
http://boards.fool.com/message.asp?id=1350008001272000

Seafood:
http://boards.fool.com/message.asp?id=1350008001273000

Breads:
http://boards.fool.com/message.asp?id=1350008001274000

Beverages & enough Sangria to float a Battleship:
http://boards.fool.com/message.asp?id=1350008001275000

Desserts:
http://boards.fool.com/message.asp?id=1350008001276000

Miscellaneous Fun Food:
http://boards.fool.com/message.asp?id=1350008001277000

The Bachelor's Cookbook - Recipes for Disaster:
http://boards.fool.com/message.asp?id=1350008001278000

Rodents, Offal, and all that's Awful!
http://boards.fool.com/message.asp?id=1350008001279000

Helpful Hints:
http://boards.fool.com/message.asp?id=1350008001280000


Hope this helps!
Always ;-)
TMF Hunzi
V3.0 20000201

Next update around post 10000?
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No. of Recommendations: 0
Hunzi: Sincerest congrats. ( Bet you didn't think
anyone would be checking these messages at 3:00AM

BTW The way things have been going Post 10000
will be in just a few weeks.

Ron
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No. of Recommendations: 0
Hunzi,

Thanks so much for updating and reposting the Fool recipe collection!

Katie
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No. of Recommendations: 5
Hi!!

Whew! You guys sure do post alot! I had to read over 4000 posts to find all the recipes you had hidden in them. ;-P

Thanks for the nice words, everyone! If you like it, you know what to do...Recommend it!

I want you all to know how sweet it was to find all the little notes to me, or wondering where I was. I wish I had time to hang out here more. After reading all the posts, I really feel I know you all, even the Fools who've arrived since I've been around less. ;-)

Love ya all!
(If you love me, you know what to do...)

Always ;-)
Joann
TMF Hunzi
(Shamelessly asking to be loved since 1902)




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No. of Recommendations: 0
WoW!

Hunzi you get an A+ and a great big thank you for the work that went into putting this index together.

Gonna make a copy and keep it filed for future use.

Thanks again.

Genygirl
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WOW!!!! I recommend, urge, and hereby move that Hunzi be awarded the largest star in your repertoire. Forget about the quantity of posts and concentrate on the quality. She's earned it with her obvious labor of love. And everyone who haunts this board will be eternally in her debt.

Salaam, salaam,

Ray
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I am looking for a Challah Bread recipe, but couldn't find one in your list. Recently I tried a recipe "Bread Making with Fr. Dominic". It didn't turn out right. I think there was a typo in ingedients list. Do you or anyone else have proven recipe?

Regards,

Alf
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No. of Recommendations: 0
This recipe has always worked well for me. It's from Betty Crocker's International Cookbook, 1980 at 272.

Jewish Egg Braid
(Challah)--to make 1 braid


1 package active dry yeast
3/4 C. warm water (105 to 115 degrees)
2 Tbl. sugar
1 tsp. salt
1 egg
1 Tbl. vegetable oil
2 1/2 to 2 3/4 all-purpose flour
vegetable oil
1 egg yolk
2 Tbl. cold water
poppy seed

Dissolve yeast in warm water in large bowl. Stir in sugar, salt, 1 egg, 1 Tbl. oil and 1 1/4 C. flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into 3 equal parts. Roll each part into a rope, 14 inches long. Place ropes close together on lightly greased cookie sheet. Braid ropes gently and loosely; do not stretch. Fasten ends; tuck under braid securely. Brush with oil. Let rise until double, 40 to 50 minutes.

Heat oven to 375 degrees. Mix egg yolk and 2 Tbl. water; brush braid with egg yolk mixture. Sprinkle with poppy seed. Bake until golden brown, 25 to 30 minutes.
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No. of Recommendations: 0
Hunzi,

Thanks for putting this together. The link to seafood has a tuna steak link (post number 3502) which results in a BBQ chicken recipe. Just thought I'd let you know...

---Snowdog1
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The link to seafood has a tuna steak link (post number 3502) which results in a BBQ chicken recipe.

Rats! I hate it when that happens...
Thanks for telling me so I can fix it up for the next edition which is vurrrrrry slowly getting done.

Always ;-)
Hunzi
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No. of Recommendations: 0
Mystery solved! You need to scroll down because there are several different recipes in the same post. Some Fools like to do that just to be sure I'm staying on my toes ;-)

Always ;-)
Hunzi
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No. of Recommendations: 0
I am looking for a Challah Bread recipe, but couldn't find one in your list. Recently I tried a recipe "Bread Making with Fr. Dominic". It didn't turn out right. I think there was a typo in ingedients list. Do you or anyone else have proven recipe?</i.

Hi Alf, I'm going through all the stuff I missed while on vacation, so if I'm too late, I'm sorry. I do have a very proven recipe for challah (very tasty, I might add). Unfortunately, I cannot find it at the moment. Let me get hold of my friend who's mom gave me the recipe and I'll get it for you, if you still want it.
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