Recipes
Our collection of...
Soup, Stew, Salad, Side, Appetizer and Snack
...recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
Soup, Stew, Salad, Side, Appetizer and Snack
...recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
1 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 c. mashed potatoes
1 c. finely grated raw potato
2 eggs
1/3 c. milk
1 tbsp. butter
Sift baking powder and salt into a bowl. When well mixed, blend in mashed cooked potatoes. Squeeze the finely grated raw potatoes in a tea towel to remove excess moisture. Add it to the bowl along with 2 eggs, well beaten, and just enough milk to make a thick batter.
In a skillet, melt butter. Drop batter by tablespoons into pan. Press down to flatten. Cook pancakes 4 minutes on each side or until golden. Serve hot.
1 tsp. baking powder
1/2 tsp. salt
1 c. mashed potatoes
1 c. finely grated raw potato
2 eggs
1/3 c. milk
1 tbsp. butter
Sift baking powder and salt into a bowl. When well mixed, blend in mashed cooked potatoes. Squeeze the finely grated raw potatoes in a tea towel to remove excess moisture. Add it to the bowl along with 2 eggs, well beaten, and just enough milk to make a thick batter.
In a skillet, melt butter. Drop batter by tablespoons into pan. Press down to flatten. Cook pancakes 4 minutes on each side or until golden. Serve hot.
Submitted by KS
3 cups brussels sprouts, cleaned, ends trimmed, cut in 1/2 (remove the yellow leaves)
3 Tablespoons olive oil
Salt (to taste)
Preheat oven to 400 degrees F. Use 1 Tbsp olive oil to grease a foil covered baking sheet. In a medium bowl, combine the brussels sprouts, 2 Tbsp olive oil, and salt - toss to coat. Place on foil lined baking sheet and roast in 400 degree F oven for 20-25 minutes. Turn them over for even browning during the last 5-10 minutes.
4 cups uncooked, cubed, (peeled and seeded) butternut squash
2 Tablespoons olive oil
3 Tablespoons maple syrup (not imitation!)
1/2 teaspoon ground cinnamon (I use a full teaspoon)
Preheat oven to 400 degrees F. Use 1 Tbsp olive oil to grease a foil covered baking sheet. In a medium bowl, combine the butternut squash, 1 Tbsp olive oil, and maple syrup, and cinnamon - toss to coat. Place on foil lined baking sheet and roast in 400 degree F oven for 20-25 minutes. Turn them over half way through baking. (If needed cook a few extra minutes - you want it to be soft, but not mushy.)
(A word of advice - prep and cook the brussels sprouts and the butternut squash in the oven at the same time.)
2 cups pecan halves (you can use halves and pieces, too, just not the tiny pieces)
1 cup dried cranberries
After the Brussels sprouts and butternut squash have finished cooking, mix together in a large bowl with the pecans and dried cranberries.
Note: You can add extra maple syrup to sweeten if you’d like - but be cautious and add just one Tbsp at a time - too much and it will be too sweet.
3 cups brussels sprouts, cleaned, ends trimmed, cut in 1/2 (remove the yellow leaves)
3 Tablespoons olive oil
Salt (to taste)
Preheat oven to 400 degrees F. Use 1 Tbsp olive oil to grease a foil covered baking sheet. In a medium bowl, combine the brussels sprouts, 2 Tbsp olive oil, and salt - toss to coat. Place on foil lined baking sheet and roast in 400 degree F oven for 20-25 minutes. Turn them over for even browning during the last 5-10 minutes.
4 cups uncooked, cubed, (peeled and seeded) butternut squash
2 Tablespoons olive oil
3 Tablespoons maple syrup (not imitation!)
1/2 teaspoon ground cinnamon (I use a full teaspoon)
Preheat oven to 400 degrees F. Use 1 Tbsp olive oil to grease a foil covered baking sheet. In a medium bowl, combine the butternut squash, 1 Tbsp olive oil, and maple syrup, and cinnamon - toss to coat. Place on foil lined baking sheet and roast in 400 degree F oven for 20-25 minutes. Turn them over half way through baking. (If needed cook a few extra minutes - you want it to be soft, but not mushy.)
(A word of advice - prep and cook the brussels sprouts and the butternut squash in the oven at the same time.)
2 cups pecan halves (you can use halves and pieces, too, just not the tiny pieces)
1 cup dried cranberries
After the Brussels sprouts and butternut squash have finished cooking, mix together in a large bowl with the pecans and dried cranberries.
Note: You can add extra maple syrup to sweeten if you’d like - but be cautious and add just one Tbsp at a time - too much and it will be too sweet.
Submitted by KS
Corn Bread with Creamed Corn
2 boxes Jiffy corn muffin mix
1 cup sour cream (you can substitute 1 cup plain Greek yogurt, or 1 cup softened cream cheese)
3 eggs (lightly beaten)
1/2 cup melted butter
16 ounce can creamed corn
Preheat oven to 375 degrees. Mix everything together and pour into a greased 9x13 pan. Bake at 375 degrees for 35 minutes or until golden brown.
I use this basic recipe whenever we have corn bread - you can sweeten it with honey, add nuts (pecans are delicious!), add raisins - or you can spice it up with some jalapenos - maybe mix in some cheese... Lots of ways to make this dish your own!
Corn Bread with Creamed Corn
2 boxes Jiffy corn muffin mix
1 cup sour cream (you can substitute 1 cup plain Greek yogurt, or 1 cup softened cream cheese)
3 eggs (lightly beaten)
1/2 cup melted butter
16 ounce can creamed corn
Preheat oven to 375 degrees. Mix everything together and pour into a greased 9x13 pan. Bake at 375 degrees for 35 minutes or until golden brown.
I use this basic recipe whenever we have corn bread - you can sweeten it with honey, add nuts (pecans are delicious!), add raisins - or you can spice it up with some jalapenos - maybe mix in some cheese... Lots of ways to make this dish your own!
(for the crockpot/slow cooker)
Submitted by KS
2 1/2 - 3 pounds frozen whole kernel corn
8-10 slices bacon, cooked and chopped (optional)
5-6 green onions, finely chopped (optional)
1 teaspoon black pepper - to taste
1 teaspoon salt - to taste
1 teaspoon sugar - to taste
1 stick butter, cut into tablespoons
1 8 ounce block cream cheese, cut into quarters
1 cup half and half (you can use milk, or heavy cream, depending on how rich you want the corn to be)
Add corn, 3/4 of the bacon, 3/4 of the green onion, the half and half, the pepper, salt, and sugar - stir together. Top with the butter and cream cheese. Cover and cook on high for 2 hours, stirring after 1 hour (be sure to mix well). Garnish with remaining back and green onions and serve.
Note - you can add in lots of various ingredients to make this dish your own. I like to add a little smoked paprika for both the smoky taste as well as the red color. Some ideas to add in are - garlic, peppers (spicy or mild!), a huge variety of spices or seasonings, caramelized onions, red onions, cheese. . .the possibilities are endless!
Submitted by KS
2 1/2 - 3 pounds frozen whole kernel corn
8-10 slices bacon, cooked and chopped (optional)
5-6 green onions, finely chopped (optional)
1 teaspoon black pepper - to taste
1 teaspoon salt - to taste
1 teaspoon sugar - to taste
1 stick butter, cut into tablespoons
1 8 ounce block cream cheese, cut into quarters
1 cup half and half (you can use milk, or heavy cream, depending on how rich you want the corn to be)
Add corn, 3/4 of the bacon, 3/4 of the green onion, the half and half, the pepper, salt, and sugar - stir together. Top with the butter and cream cheese. Cover and cook on high for 2 hours, stirring after 1 hour (be sure to mix well). Garnish with remaining back and green onions and serve.
Note - you can add in lots of various ingredients to make this dish your own. I like to add a little smoked paprika for both the smoky taste as well as the red color. Some ideas to add in are - garlic, peppers (spicy or mild!), a huge variety of spices or seasonings, caramelized onions, red onions, cheese. . .the possibilities are endless!
Submitted by KS
(You can find this recipe on the "French's Crispy Fried Onions" container, as well as on the back of the "Campbell's Cream of Mushroom Soup" cans.)
1 1/2 cups crispy fried onions
4 cups frozen green beans (thawed)
1 10-1/2 ounce can cream of mushroom soup
1/8 teaspoon black pepper (to taste)
3/4 cup milk
Mix soup, milk, and pepper in a 1-1/2 quart baking dish. Stir in green beans and 2/3 cup crispy fried onions. Bake in a preheated, 350 degree F oven for 30 minutes or until hot. Stir and top with the remaining onions. Bake 5 minutes more. Serve.
Note: I like to add some cooked, chopped bacon with the green beans, as well as some fresh, sautéed mushrooms. You could also add slivered almonds, or cheese.
(You can find this recipe on the "French's Crispy Fried Onions" container, as well as on the back of the "Campbell's Cream of Mushroom Soup" cans.)
1 1/2 cups crispy fried onions
4 cups frozen green beans (thawed)
1 10-1/2 ounce can cream of mushroom soup
1/8 teaspoon black pepper (to taste)
3/4 cup milk
Mix soup, milk, and pepper in a 1-1/2 quart baking dish. Stir in green beans and 2/3 cup crispy fried onions. Bake in a preheated, 350 degree F oven for 30 minutes or until hot. Stir and top with the remaining onions. Bake 5 minutes more. Serve.
Note: I like to add some cooked, chopped bacon with the green beans, as well as some fresh, sautéed mushrooms. You could also add slivered almonds, or cheese.
Add 1-teaspoon dry mint flakes, or fresh chopped mint to one 17 oz. can of early variety peas. Simmer 6 to 8 minutes. Drain. Add 2 tablespoons butter or margarine. Serve when butter or margarine has melted.
4 cup diced carrots
1/4 cup butter
1 1/2 tablespoon sugar
1-teaspoon cornstarch
1/4 tsp. salt
1/4 cup orange juice
Dash of cloves
Cook carrots until tender in boiling, salted water, about 8 minutes. Drain well. Melt butter in saucepan, stir in sugar, cornstarch, salt and cloves. Add orange juice stirring until thickened; pour over hot carrots. Trim with parsley.
1/4 cup butter
1 1/2 tablespoon sugar
1-teaspoon cornstarch
1/4 tsp. salt
1/4 cup orange juice
Dash of cloves
Cook carrots until tender in boiling, salted water, about 8 minutes. Drain well. Melt butter in saucepan, stir in sugar, cornstarch, salt and cloves. Add orange juice stirring until thickened; pour over hot carrots. Trim with parsley.
Submitted by KL
2 cups mashed potatoes, cold
8 oz. cream cheese, room temperature
1 onion, medium, minced
2 eggs
2 T. flour
1/2 cup French fried onions
a dash of salt and pepper
Put mashed potatoes in large mixing bowl. Add cheese, onion, eggs, and flour. Blend, then beat at high speed until light and fluffy; add salt and pepper. Spoon into greased one quart baking dish. Top with French fried onions. Bake at 300 degrees for 30-35 minutes, uncovered.
2 cups mashed potatoes, cold
8 oz. cream cheese, room temperature
1 onion, medium, minced
2 eggs
2 T. flour
1/2 cup French fried onions
a dash of salt and pepper
Put mashed potatoes in large mixing bowl. Add cheese, onion, eggs, and flour. Blend, then beat at high speed until light and fluffy; add salt and pepper. Spoon into greased one quart baking dish. Top with French fried onions. Bake at 300 degrees for 30-35 minutes, uncovered.
2 eggs
1 onion, small, quartered
1-teaspoon salt
3 tablespoons flour
1/4 teaspoon baking powder
1/4 cup milk
3 cups potatoes, cubed, raw
Applesauce
Butter
Place eggs, onion, salt, flour, baking powder, milk and ½ potato cubes in blender. Cover and blend on medium speed for five minutes. Add remaining potatoes and blend another ten seconds, do NOT over blend. Pour onto hot greased griddle and cook until brown on one side. Turn once and brown. Serve with butter and applesauce. Yields ten pancakes.
1 onion, small, quartered
1-teaspoon salt
3 tablespoons flour
1/4 teaspoon baking powder
1/4 cup milk
3 cups potatoes, cubed, raw
Applesauce
Butter
Place eggs, onion, salt, flour, baking powder, milk and ½ potato cubes in blender. Cover and blend on medium speed for five minutes. Add remaining potatoes and blend another ten seconds, do NOT over blend. Pour onto hot greased griddle and cook until brown on one side. Turn once and brown. Serve with butter and applesauce. Yields ten pancakes.
5 cups water
2 teaspoons instant chicken bouillon, or 2 bouillon cubes
1 1/2 teaspoons salt
3/4 cup uncooked wild rice, rinsed
1 1/2 uncooked regular rice
1 lb pork sausage
1 1/3 cups chopped celery
3/4 cup chopped onions
In large saucepan combine water, bouillon and salt; bring to a boil. Add wild rice, cover and let simmer 20 minutes.
Add regular rice, cover and let simmer an addition 20 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in large skillet, brown sausage, celery and onions: drain.
Combine sausage mixture and rice mixture; use it to stuff turkey or Cornish game hen.
Make 16 3/4 cup servings.
(Bake unused stuffing in casserole in oven at 350 degrees for 30 to 45 minutes.)
2 teaspoons instant chicken bouillon, or 2 bouillon cubes
1 1/2 teaspoons salt
3/4 cup uncooked wild rice, rinsed
1 1/2 uncooked regular rice
1 lb pork sausage
1 1/3 cups chopped celery
3/4 cup chopped onions
In large saucepan combine water, bouillon and salt; bring to a boil. Add wild rice, cover and let simmer 20 minutes.
Add regular rice, cover and let simmer an addition 20 minutes or until rice is tender and liquid is absorbed.
Meanwhile, in large skillet, brown sausage, celery and onions: drain.
Combine sausage mixture and rice mixture; use it to stuff turkey or Cornish game hen.
Make 16 3/4 cup servings.
(Bake unused stuffing in casserole in oven at 350 degrees for 30 to 45 minutes.)
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