Recipe Thread

[kingrattus]

fish heads ewwwww

[Miss Meow]

These are rich, decadent, calorie-laden, warm, tasty, yummy little muffins of love :D There is an Easter egg in each muffin, so perfect for this time of year. Makes 12.

1 1/2 cups self raising flour
1 cup firmly packed brown sugar
250g good quality dark chocolate, chopped
125g butter
1/4 cup cocoa powder
300ml carton sour cream
2 eggs
2 tsp vanilla essence
12 small caramel filled chocolate Easter eggs
1/4 cup drinking choclate, sifted

Preheat oven to 180C. Line a 12 hole muffin pan with paper cases.

Sift flour into a large bowl, stir in sugar, drinking chocolate and cocoa.

Gently melt chocolate and butter in a heavy-based pan or double boiler. Set aside.

Whisk sour cream, vanilla and eggs in a jug.

Make a well in the dry ingredients. Stir in chocolate and sour cream mixtures until just combined (any small lumps with disperse during cooking).

Spoon batter into pan so each hole is half full. Press a chocolate egg into the centre of each. Spoon the remaining mixture to two-thirds fill each hole.

Bake for 15-20 minutes. Cool on a wire rack, but taste test while they're warm!

Beautiful for morning tea the next day warmed in the microwave :)

[Karen]

This is for Neko1 (who got a cookie press at her bridal shower) and All Creatures Great And Small who has one but has never used it:

Cookie Press Cookies (Mom's recipe)

Cream 1 cup butter

Add 3/4 cup sugar
1 egg
3/4 teaspoon vanilla
and optional 3/4 teaspoon of peppermint, lemon or some other extract if you want)

Cream these together until light and fluffy.

Add 2 1/4 cups flour
1/2 teaspoon salt

At this point you can add food coloring if you want, to some (or all) or the dough.

Use your cookie press, experiment on a piece of tinfoil until you get the knack of whatever shape/size you want. Mistakes/blobs/incomplete ones can just be smooshed back into the rest of the dough.

then press away onto UNGREASED cookie sheets. Bake cookies for 7-10 minutes at 375 degrees - until the edges just barely begin to brown - it depends on what size you make your cookies.

To make chocolate Cookie Press cookies, use only 2 cups of flour, and add 1/4 cup of cocoa powder.

Enjoy!

[koxka]

These are rich, decadent, calorie-laden, warm, tasty, yummy little muffins of love

Yea, it's all I need :D.


Karen , your cookies sounds like pretty taste and easy to make. I shall try these with my nefew Marc "The Cookiemaker"

[Karen]

They are easy, and fun to make!
For St. Patrick's day, I make green mint Shamrocks, for Valentines, pink cinnamon buttery hearts, for spring, lemony flowers - there's no end to the varieties! :)

[Barbara]

Rich decadent calorie-laden warm and tasty: this reminds me that on Saturday I made Uncle Mac's banana bread again. Of course for Filou:D

[shais_mom]

This is a different recipe for the Oreo cookie dessert "MUD" or "DIRT"
one carton of cool whip
one can of sweetened condensed milk
Oreos - Crushed

Mix together cool whip (I used the bigger container but didn't use it all - your choice) and condensed milk. Fold in Oreos.
Can freeze for a couple hours then it tastes like cookies and cream ice cream. Or just serve it chilled from the Fridge.
yummy!
I made this yesterday for Easter and they practically licked the bowl!

[Karen]

Oh, Uncle Mac (and his succession of cats) would definitely approve of banana bread for Filou! :)

[shais_mom]

Peach Cobbler Dump Cake

Ingredients
1 (18.5 ounce) package yellow cake mix
2 (16 ounce) cans peaches in heavy syrup
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste


Directions

1 Preheat oven to 375 degrees F (190 degrees C).
2 Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter or margarine into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3 Bake at 375 degrees F (190 degrees C) for 45 minutes.



Makes 24 servings

[gini]

OOOO, this just reminded me of a great recipe that I have that is similar in the "dump" category. You use pineapple......and it is so good that you just have to sit right down and eat it out of the bowl.........hot! (you can share, of course).

I will post it!

[shais_mom]

Pickle Wraps
I have been craving these so I fix them as I go

cream cheese
dill pickle spears (might have to slice them in half)
dried beef
onion/garlic powder (optional)
Mix the garlic/onion powder with the cream cheese if desired.
Spread a thin layer of cream cheese on beef, wrap around pickle spear.

[AmberLee]

Pickle wraps reminded me...

Same recipe, but you can make it with sweet pickles and thin sliced ham. Very tasty, too!

[Kfamr]

Originally posted by shais_mom
Pickle Wraps
I have been craving these so I fix them as I go

cream cheese
dill pickle spears (might have to slice them in half)
dried beef
onion/garlic powder (optional)
Mix the garlic/onion powder with the cream cheese if desired.
Spread a thin layer of cream cheese on beef, wrap around pickle spear.

omg my mom makes those and cuts them in little slices,,, it's oooooooo yummy she doesnt use the garlic/onion powder though

mmmmmmmmmmmmmmmmmmmmmmm!

[Randi]

I've got these huge bunches of fresh green asparagus. When you snap the ends off and use the top half of them, then quite a lot are left. I thought I read somewhere that you can use these for something - perhaps boil them and use for soup?

Does anyone know?

[Miss Meow]

Randi, I think you can peel the stalky outer bit off and eat the inner bit (I don't because I hate the stringiness!)

Or slice them into little rounds, and put them into a home made asparagus quiche. Oven baking makes the tough bits nice and yummy :)


Ooh ooh ooh, you just reminded me! Delia Smith's vegetarian cooking book has a recipe for asparagus spears in a cheese sauce enclosed in pastry parcels - it looks so yummy and I'm busting for asparagus season to try it. Let me know if you want the recipe!

[Logan]

I came here searching for the banana bread recipes this afternoon (I have four very ripe bananas calling my name in the kitchen). It just reminded me of how much fun this thread had been. Now, I just have to decide whether I should use Karen's receipe or Soledad's. Maybe I'll have to do both!!!!! :D

Logan

[AmberLee]

Originally posted by Miss Meow
... Delia Smith's vegetarian cooking book has a recipe for asparagus spears in a cheese sauce enclosed in pastry parcels - it looks so yummy and I'm busting for asparagus season to try it. Let me know if you want the recipe!

Yes, please!

[gini]

Pauline, I think that Miss Meow is moving this week into her new home.

Just in case, so if you don't get her reply immediately.

You were missed at the BBQ. Please plan on next year.

[AmberLee]

Hi Gini,

{{{hugs}}} I felt SO jealous whenever I read a post about the fun you all were having!!! Yes, I need to plan better next year.

I almost called a couple times and talked myself out of it. Usually telling myself it was a bad time to call/distract you all or whatever. Then later someone would post about the fun you were having a such-and-such a time and I'd tell myself, "I could have called, they were up" or whatever. I definately need to talk to myself BETTER in the future. So glad you all had a blast!

[Logan]

Karen, Helen and I made "Uncle Mac's" banana bread last night! OH MY GOSH!!!!! :eek: It is delicious!!!!! :) :) We will be enjoying a slice for breakfast this morning too!!! YUMMY!!!!! Thanks so much for sharing that gem of a recipe with us! I did not take a picture as my loaf pan was a bit too small and my bread did not look as lovely as Barbara's did!!! :o

[Logan]

I would like to read that asparagus recipe too!!!

[Barbara]

This banana bread is on its way for being Germany's top banana bread recipe. I made it for a party last saturday and the host called me next day and wanted the recipe. Many of my co-workers asked for it too after I brought one to the office. :)
Only Filou does not want the recipe-he just takes the bread.:D

[Karen]

Uncle Mac would be tickled pink! ;) His banana braed recipe has gone global! And all his kitties, now being spoiled in heaven, I'm sure send Filou greetings as well!

[Miss Meow]

Originally posted by gini
Pauline, I think that Miss Meow is moving this week into her new home.

Just in case, so if you don't get her reply immediately.

You were missed at the BBQ. Please plan on next year.

Thanks for remembering :) We are all moved, but not unpacked.

I think I saw a box with cookbooks and this will be a good incentive to open it ... :) And also an incentive to start the vege garden and plant some asparagus :D

[kingrattus]

MMMMMMMMMMMMMMMM asparagus...

Just remember to cook it till its soft. Hard ones are like eating mini trees, & the end result is not plesent.

frying asparagus left overs is great!!! & then u grate up a bit of real cheese & double yummmmmmm

[carole]

Try this:

THE CARLTON HOTEL MALTESERS CHEESECAKE.

1 pkt plain or malt biscuits

70grams butter

3 egg yolks

25 grms castor sugar

250grms cream cheese

160mls milk

1 tablespoon gelatine powder

1 tablespoon cold water

330 ml cream

200 grm pack of Maltesers.

100 grms white chocolate.

METHOD:

Line a 20cm springform cake tin with grease-proof paper.

Melt butter and add crushed biscuits.

Press into bottom of tin and chill.

Place yolks into mixing bowl,with sugar and whisk until light and fluffy

In separate bowl , beat cream cheese,until smooth and add gradually to egg mixture,beating until smooth

Sprinkle gelatine over cold water, and stand in hot water until dissolved.

Heat milk until hot (not boiling point) add gelatine and pour into egg mixture.

Add melted chocolate, and fold in lightly whipped cream and 100 grms maltesers.

Pour into cake tin and place in refrigerator to set.

Decorate with remaining maltesers and chocolate curls.

ENJOY.

[carole]

POTATO PANCAKES

1 cup grated carrot

1 cup grated white potato

1 cup grated sweet potato

2 tablespoons grated onion

quarter cup chopped parsley

pinch nutmeg

4 beaten eggs

third cup of flour

1 tsp salt

fresh black pepper

Juice of half a lemon

optional grushed garlic

Place grated white and sweet potato in colander or strainer over a bowl.

salt lightly and let stand for 15 mins.

Rinse and squeeze out well to get rid of all the extra water.
(can be used for soup stock)

Combine all ingredients together and mix well.

Fry in butter in heavy skillet or pan until golden brown.

serve immediately,topped with yoghurt or sour cream and chopped chives (this is optional )

PREPARATION TIME-around 30 mins. 4-6 servings.

I have made these a lot , we really enjoy them.
Cheers and happy cooking.

[carole]

NO FAIL CHOCOLATE SOUR CREAM CHOCOLATE FUDGE CAKE

125 grms butter

100 grms dark cooking chocolate

2 cups brown sugar

3 eggs

half a teaspoon vanilla essence

2 and half cups of flour

2 tsp baking soda

1 cup sour cream

half a cup boiling water

icing sugar to dust

a light and not too rich cake

METHOD

Place butter and chocolate in large bowl, melt by placing over hot water or in the microwave.

Add brown sugar, eggs , vanilla essence.

Beat with a wooden spoon until smooth and thick.

Sift flour and baking soda, Stir in the sifted mixture and sour cream with a holed spoon until combined.

Carefully stir in the boiling water and stir until just mixed in.

Pour into a well greased and floured 22cm ring tin.

Bake at 160c for 50-60 mins or until cooked and firm to touch.

Cool 5 minutes and turn onto a cake rack to cool.

Serve dusted with icing sugar or drizzle with chocolate icing.

I am sorry I do not know how to convert the grms etc or celsius temps for my American friends, but I am sure there is something on the net that can do that. Cheers.

[gini]

Carole, it is 10 PM here in Los Angeles, still Wednesday evening, but you are making me so hungry. I already had dinner.

The potatoes sound great, but the chocolate cake is really getting to me...........

Thanks, I will have to try them.

Also, I think Joy of Cooking has the conversion table in the front (or back) which should make it easy to convert.

[carole]

BOBBY'S PEANUT AND CHOCOLATE CHIP COOKIES

1 cup caster sugar (this is fine sugar)

1 egg

125 grms butter, softened.

1 cup self-raising flour

half a cup chopped peanuts

half a cup chocolate chips

1 cup rolled oats

1 cup kornflakes

Put the sugar and egg into a food processor, and process 2 mins until much lighter in colour.

Add the softened butter and process a further 2 mins until well combined.

Sprinke the flour evenly over the top of the creamed mixture.

on top of the flour put the peanuts and chocolate chips, rolled oats and cornflakes.

Pulse only until the ingredients are mixed.

Place tablespoons of the mixture onto a greased baking tray.

Bake at 180c for 15 minutes or until the biscuits have browned.

Cool on cake rack. Store in airtight container.

Makes 30

Note : if you do not have a processor, cream butter and sugar until light and fluffy, add egg and beat well.

Hope someone enjoys these.

[carole]

Yes Gini i am making my own mouth water, its only 5pm here in nz, and I have not started Dinner yet, better get off here and get in that kitchen. Cheers.

;) :) :D

[carole]

Gini did you try PAVLOVA here when you visited, I guess you can buy it in the states anyhow, kinda traditional kiwi dessert, especially used at xmas time.

[kingrattus]

Go to my site for Converting measurments :)

http://jess.iahu.ca/modules.php?op=modload&name=News&file=article&sid=4&mode=thread&order=0&thold=0

I have tones or recipes on my site, lots I found in this thread.

[wolfsoul]

I only have dog and rat recipes lmao :o

[kingrattus]

Post those too!!
just make sure u say their for rats or dogs :)

[wolfsoul]

LOL, these AREN'T for rats or dogs, Mwahahahaha *watches them eat in delight waiting for the precise moment to spring it on them*

I'll find my recipes and post them up ;)

[wolfsoul]

Okay, thse are DOG recipes. I have atleast 200 of them from myself or various websites, so I'll only post my favourites. :)

Rice pie

1 cup brown rice
2 cups mixed vegetables (frozen or canned)
1 cup cooked chicken or beef, all fat removed
3 eggs
1/2 cup skim milk
1 cup fat free natural yogurt
1/2 cup water with 1 chicken stock cube dissolved in it

Method

Cook rice, put in medium sized casserole or pie dish, with the vegetables and chicken, mix well. In a bowl, mix the eggs, milk, yogurt, and chicken stock, beat well.
Add this egg mixture to the rice mixture and fold in well.
Cook in oven at 180C for about 1/2 hour or until set.
When it is cool, it can be cut into wedges and frozen in portions suitable for your dog. This pie can be mixed with other dog food or served on its own for a healthy low fat diet.



1 lb salmon
1/4 C Olive Oil
1/4 C Water
1/4 C uncooked rice (can be ommitted if using at least 2T rice flour)
3 Eggs (including the shells)
1/4 C Dried leafy green vegetable (Kale, spinach, etc)
1 t Honey, Molasses, or Brown Sugar
1/4 C Grated carrot (not shredded)
1/4 C Rolled Oats OR Wheat Germ
1 T Brewer's Yeast, soy, whole wheat, all-purpose, or mix of these
2-4 C Flour - rice
1 T Olive Oil (to grease cookie sheet)


NOTE: Rice flour is best, as it is easier to digest, soy flour has more protein, all-purpose flour is not as healthy, but will do.

Using two knives, cut salmon (as you would cut fat into flour) until it is finely chopped.
Heat olive oil in large skillet on medium.
Add Brewers yeast and cook 2 minutes, stirring constantly.
Add salmon to skillet, and cook well, crumbling it as you would ground beef.
When fully cooked, add 1/4 C water, and bring to boil, stirring constantly.
Reduce heat. Add rice, cover, and simmer for 20 minutes.
Remove from heat, and pour mixture into large mixing bowl.
Beat on low with electric mixer until mixture is well mixed and ground together.
Add eggs to mixture, placing shells and kale in a separate bowl.
Grind shells & greens as fine as possible (powdered), add to mixture, and beat well.
Add carrot, wheat germ, yeast, and 1/2 Cup Flour. Beat thoroughly.
Add enough flour to make a stiff dough. Shape into bite-size pieces.
Bake at 350 for 20-45 minutes, depending on size of pieces.
Turn oven down to 200 and bake another hour. Cool.
Store in air-tight container


Yup, I'm a big fan of homecooked meals for dogs lol. These two are my favourite. I'll get some ratty ones now. :)

[wolfsoul]

This is my own RAT recipe that I made myself :)

1 cup whole wheat or soy flour
1 cup vegetables
1/3 cup oatmeal
1 egg
1 tsp baking powder
1 tsp baking soda
1/2 cup water
1 tsp nutmeg

Preheat the oven at 375 degrees. Put dry ingredients and egg in a bowl and mix well. Take wet ingredients and egg shell and put it in the blender. Blend well. Mix it all together. Knead it into a dough (it will be very sticky so keep adding flour). When it's done being kneaded, cut it into shapes and put it in the oven on a tray. Leave for half an hour or until hard. (Put toothpick in it and check if bits come off on it). Then put in a container and freeze! Give them to your ratties regulary or on a hot day. (mine get one a day, they are pretty healthy and they LOVE them).

PS they are supposed to smell bad. LOL

[kingrattus]

more more more :)

[carole]

Has anyone a recipe for homemade Cat food then?

Back to Human food and sweet tooths, here is a traditional Kiwi dessert PAVLOVA.

6 Egg Whites

quarter tsp cream of tartar

1 cup plus 2 tablespoons caster sugar (fine sugar)

1 tsp cornflour

2 tsp vinegar (white)

1 tsp vanilla essence

METHOD

Place the egg whites and cream of tartar in a bowl and beat until they form a dense white foam and stiff peaks but not too dry.

Sift the caster sugar and cornflour on top of the egg whites and pour the vinegar and vanilla down the side of the bowl.

Use a slow speed to incorporate the two ingredients together.

DONOT over beat or OVER-MIX.

Use a spoon to fold them in , if you donot have a beater.

Spread the mixure onto baking paper lined tray to about an 18cm circle.

Place in pre-heated oven 220degrees c on the middle shelf in oven and immediately turn down to 120 degrees c.

Cook for one and a half hours, then turn the oven off and allow pavlova to cool completely before removing.

NB: The centre will crack and drop, leaving a perfect hollow for filling with whipped cream and fruit fillings.

Do try it, you will be pleasantly suprised,WARNING it is very sweet , kinda marshmallow inside with crispy meringue texture outside. ENJOY.:)

[AmberLee]

Wow, I've read a lot of books where people ate Palovas for dessert and I kind of imagined it was something like that. Thrilled to have the recipe now!

[wolfsoul]

Dog Biscuit Recipes!!!

1/2 cup milk
1 egg
2 spoons of penutbutter
a dash of water
1 1/4 cup flour

Mix the egg, peanutbutter, water, and the milk in to a large bowl.
Then pour the flour and salt in.
Stirr well and heat the oven to 350'F. ENJOY!


3 jars baby food -- (2 1/2 oz. each), 1/4 cup Dry milk, powder 1/4 cup Wheat germ, (cream of wheat can be substituted for wheat germ), Combine ingredients in bowl and mix well. Roll into small balls and place on well-greased cookie sheet. Flatten slightly with a fork. Bake in preheated 350F. oven for 15 minutes until brown. Cool on wire racks and STORE IN REFRIGERATOR. Also freezes well. *Variation: substitute cream of wheat for wheat germ and then used tablespoon to make cookie sized drops on plate. Microwave for 4 minutes on Medium-High. Suggest keeping an eye on them in microwave and perhaps start out for only 3 1/2 minutes. They do come out soft. Tester's note: Definitely something to howl about! Cookies are soft and chewy (good for older pets who have lost a few teeth). And they can be whipped up in no time.

1/2 cup grated cheese, room temperature
3 tbsp. veg. oil
3 tsp. applesauce
1/2 cup cooked veggies (whatever kind you prefer)
1 cup whole wheat flour
non-fat milk

Mix cheese, oil and applesauce together. Add veggies, and flour. Combine thoroughly. Add just enough milk to help form a ball. Cover and chill for one hour. Roll onto a floured surface and cut into shapes. Bake in a preheated 375 degree oven for 15 minutes or until golden brown. Let cool.
Yield: 12 - 15 chews

Firstly take 3 1/2 cups whole wheat flour Then you'll need 3 cups rolled oats 1/2 cup spring water A dab of olive oil two eggs and finally 1 1/2 cups broth. Now that you have all your ingredients, you combine them all together and cut into shapes before placing them in a 325 F oven to bake for 50 minutes. Your best friend is going to love 'em ! You can make various flavours by changing the broth you use.

1 egg, beaten
1/3 cup applesauce
1 cup cooked vegetables*, mashed or grated small
1 cup cooked rice
3/4 cup grated cheese
1 tbsp. brewers yeast
*Any desired veggies can be used, such as zucchini, peas, carrots,
potatos, etc...

Mix all ingredients well. Drop by rounded teaspoonfuls onto a greased cookie sheet. Bake in a preheated 350 degree oven for about 12 minutes, or until lightly browned and firm. Cool. Store in the fridge, or freeze.



5 cups brown Flour
1/4 cup Peanuts -- chopped
1/2 teaspoon Baking Soda
1 medium Egg
1/4 cup Vegetable oil
1 1/2 cups pureed Banana
2 teaspoons Vanilla
Water
Preheat oven to 325F/160C. Mix dry, then wet ingredients until lumpy. Add water, one teaspoon at a time as needed. Knead by hand on table until mixed thoroughly. Form into logs approximately 2" - 2 1/2" high. Flatten so that log is 6" - 7" wide by 1" high. Place on non-stick baking sheets. Bake approximately 30 - 40 minutes. Remove and cool for 10 minutes. Slice into 1/2" - 3/4" slices. Place on baking sheets and bake for about 20 minutes or until golden brown. Cool.


Tuna bicuits

1 cup yellow cornmeal
1 cup oatmeal
1/4 tsp. baking powder
1 can tuna -- undrained
1/3 cup water
Grind oatmeal in processor til a coarse flour, put in a bowl. to processor add tuna with the oil, and water , process til pureed, add all the rest of ingredient. Pulse til mixture forms a ball, Pulse to knead for 2-3 minutes. Turn out to floured board , knead if needed to soft dough. Roll out to a 1/8"-1/4" thickness. Cut into desired shapes. Bake on lightly greased cookie sheet , at 350 for 20-25 minutes. Cool completely.


I have like a million more...And I have even more homemade dog meal recipes. Tell me if you want more.

Carol, I dont have any cat recipes. But I'll try and find some for you! :)

[carole]

Kewl, I hope you try and make it, be warned there is a bit of a knack to making them, took me years to get the perfect Pav, I was alway's the one who had to make it for xmas dinner, now I rarely make them, so outta practice.

Pavlova is not that high in calories itself, no fat, but quite a bit of sugar, but it is the yummie cream on top that adds the calories, sigh.

Do give it a go and let me know how it works out and if you liked it?

Getting the peaks to the right stiffness is the magic tip, to a successful pav.:) ;)

[wolfsoul]

Carole -- Go here (http://www.cat-diet.com/cat-food-recipes/) for some cat recipes :) They seem pretty good!

[carole]

Thank you, I am off to take a look cheers.:)

[Miss Meow]

Originally posted by AmberLee
Wow, I've read a lot of books where people ate Palovas for dessert and I kind of imagined it was something like that. Thrilled to have the recipe now!

Ooh, did I hear pavlova??? :) I love pav, especially covered in whipped cream and topped with strawberries or kiwi fruit. Thanks for the recipe, Carole :)

[carole]

Your are very welcome, now let's put the challenge out there for my American friend's to give the recipe a try, and see if they like it. :)

[Miss Meow]

Tomkatzid, here's a sticky date pudding recipe I found. I have a couple of Jill Dupleix cookbooks and everything has worked out well, so I hope this does too!
------------------------------------------------

Sticky Date Pudding

The Jill Dupleix Recipe of the week July 11 1995 at 5.40pm on the Doug Aiton Program

The famous, the one and only, the incredible sticky toffee pudding is a rich moist cake studded with sticky dates served hot in a glorious butterscotch sauce.



Ingredients

1 cup of dates (180g) pitted and chopped.

1 teaspoon bicarbonate of soda.

1 cup boiling water.

2 tablespoons butter.

1 cup (150g) soft brown sugar.

2 eggs.

1 1/2 cups (180g) self-raising flour, sifted.



Toffee Sauce

1 cup (150g) soft brown sugar.

3/4 cup light whipping cream.

1/2 teaspoon vanilla essence.

2 tablespoons butter.



Method

Mix dates and bicarbonate of soda in a heat-proof bowl. Pour boiling water on top and leave to stand. Cream butter and sugar until pale, then add eggs one ata time, heating well after each addition.

Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7" square or round cake tin. Bake in a preheated oven (180 C)for 30-40 minutes, until an inserted skewer comes clean.

Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve, then quickly reheat when needed.

Cut pudding into squares and place each square in the centre of a warm dinner plate. Pour hot toffee sauce over each square and serve with fresh cream.

Serves Six.

Note: Traditionally, the sauce was poured over the cake and returned to the oven for the last five minutes of baking to get really sticky. I prefer this method, where sticky sauce meets steamy pudding on the plate.

[Randi]

Here's a recipe of my favourite spanish cookies. Yummy! :D

Panellets de Pinyones

Ingredients:

2 1/4 pounds of raw almonds ( 1 Kg )
2 1/4 pounds of sugar
1 box of instant mashed potatoes (dry)
1 egg
pine nuts

Mash the almonds. Put in a big bowl the mashed almonds, make a hole in the center and add the sugar to the hole. Prepare the mashed potatoes with 2 glasses of almost boiling water and the contents of the box. Pour it (very hot to mix easily ) on top of the sugar and mix everything together until you get a compact paste. Let it rest until the paste is cold. Form the paste into little balls (about 1 inch diameter), soak them with beaten egg, roll them in the pine nuts until covered. Bake at 375 F, 8-10 minutes. You can change the flavors, adding to the paste shredded coconut, instant coffee, cocoa...

The picture didn't work, but you can see a picture here: http://www.pasioncondal.com/recipes/panellets.htm

[trayi52]

Oh, thank god! I was sitting here at the computer last night thinking about how good it would be to start a recipe thread. I love collecting recipes, I go to the food channel website and look for recipes and copy and paste and keep them in a folder, I got the one that Emeril had where he went to a school, and cooked the " kicked up mac and cheese" and I made it, and I love it, it was so good. Anyway I love this thread almost as much I love the animal threads, and I really love this thread, lets don't let it die, I would post the one I was talking about, but do you think I would get in trouble for it?
:D To have this, since i was thinking about this last night, is my dream come true.:) :cool:

[trayi52]

Be very quite Richard! I love this site.:p :D

[trayi52]

Hi, Just thought you would think this is funny, me the dummy thought this was a real recipe. I don't think it is, so don't try this at home or for that matter anywhere.:D . But anyway a friend of mine, who is always on the serious side when it comes to recipes sent me this, and I am thinking, great, the popcorn sounds like a great idea. I hope you don't mind if I post this here, I really do have some real recipes that I want to post when I get them in order. I hope this gives you as much of a laugh as it did me. Please laugh!!;) This is what she sent me, the real arthur is I have not idea.

When I found this recipe, I thought it was perfect for people, like me, who just are not sure how to tell when poultry is thoroughly cooked, but not dried out. Give this a try.
>
>
> BAKED STUFFED CHICKEN
>
>
> 6-7 lb. chicken
>
> 1 cup melted butter
>
> 1 cup stuffing (Pepperidge Farm is good.)
>
> 1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
>
> salt/pepper to taste
>
> ______________________________
>
>
> Preheat oven to 350 degrees.
>
> Brush chicken well with melted butter, salt, and pepper.
>
> Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for the popping sounds. When the chicken blows the oven door open and the chicken flies across the room, it is done.
>
>
>
> And, you thought I couldn't cook .........
>

[RICHARD]

guess who's not getting invited to dinner......




me!!!



LOL, When I go clock shopping I'm gonna look for that blue pyrex set that I was lusting after....

[Kiia]

Ok now I'm hoooked :p, let's keep this on the first page. hehe

[AmberLee]

Hi. This is the recipe for the Broccoli Salad I brought to the potluck at WolfLady and Mr. WolfLady's home today (15 Feb 2004).

Today's version:

2 - 3 heads of Broccoli, raw, clipped into small flowerlets
1/2 c. sunflower seeds
3/4 c. raisins (I only had 1/2 c. of golden raisins, so added 1/4 c. of cranberry raisins -- added color and flavor)
1 c. shredded cheese (I used lowfat Monterey Jack, use your favorite flavor)
1 small red onion, chopped small

{I added ~ 1/4 c. of pine nuts to add protein and flavor.}

Salad dressing:
~ 1 c. lowfat Ranch dressing
~ 1/4 rice vinegar

Mix well, chill overnight before serving.

[AmberLee]

Original recipe version:

2 - 3 heads of Broccoli, raw, clipped into small flowerlets
1/2 c. sunflower seeds
3/4 c. raisins (golden or regular per your preference)
1 c. shredded cheese (use your favorite flavor)
1 small red onion, chopped small
1 pound bacon, cut in ~ 1 inch strips and fried crisp, let cool


Salad dressing:
2 c. mayonnaise
1/2 c. sugar
6 teaspoons of red wine vinegar

Mix ingredients well, top with dressing, chill at least 2 hours before serving.

[AmberLee]

As promised, here is the recipe for the Fruit Salad I brought to both potlucks. Sorry I forgot to post it earlier. It's tricky though, because you just add whatever fruits that appeal to you from the produce section when you are making it, really...

Note: wash all fruit, pit all seeded fruit, peel apples and kiwi ...
Cut all fruit into bite size pieces

Salad:

Fresh fruits -- add to taste and per seasonal availability
. apples at least 2
. banana at least 1
. orange
. seedless grapes, green or flame or both
. plums
. pears
. nectarines
. kiwi (Chinese Gooseberries)
. berries: strawberries, raspberries, blueberries, blackberries

Canned fruits -- add as available to augment fresh fruit supply
. marachino cherries, halved, at least 8
. peaches
. fruit cocktail
. mandarin orange slices


Salad Dressing:
. 8 ounces whipped topping (Cool Whip or generic)
. 4 ounces cream cheese
. juice from Marachino cherries
. juice from canned fruit, if needed, to whip dressing smooth


Salad Topping:
Chopped nuts, to taste -- pecans, toasted almonds, or walnuts per your preference

Mix bite size fruit pieces together (fresh and canned). Blend salad dressing together until smooth. Note: cream cheese may require mixing in blender or chopped into small piece prior to mixing into whipped topping. Cover fruit pieces thoroughly with dressing. Chill at least two hours. Top with chopped nuts, if desired, prior to serving.

[trayi52]

AmberLee, keep posting those salad recipes. I love salads and they sound really good!

Willie

[AmberLee]

:D ;)

Lately I've been collecting low cal crock pot recipes like crazy. Any interest in my posting any of them, too?

KAK made a Fruit Pizza dessert today that was out of this world. I'm eagerly awaiting THAT recipe!

[popcornbird]

That fruit salad sounds so good its making my mouth water!!! I'll need to try that out!!

[trayi52]

Yes by all means post them! I have already copied the salad recipes. So start posting, I own a crockpot and I need to put it to good use.

Willie

[AmberLee]

It's after midnight here, and I have to work tomorrow. I'll post an easy chicken crock pot recipe that's amazingly tasty tomorrow evening.

G'night... snore.

[krazyaboutkatz]

Thanks for the recipes AmberLee.:D They're both very delicious.:) Here's the recipe I made.

FRUIT PIZZA:

INGREDIENTS:
1/2 C butter or 4oz. butter crisco
1/2C + 2T sugar (separate)
1 egg yolk
2t vanilla
1/2t almond extract
11/2C flour
3/4Ctoasted almonds (1/4C to sprinkle on top)
8oz. soft cream cheese
2T Amaretto or 1/2t almond extract ( can substitute triple sec orange liqueur instead)
Fresh fruit of your choice like: strawberries,kiwi,nectarines,bananas etc.
1/4 cup jam or currant of your choice- dilute with 1T water or brandy until brush on consistency

DIRECTIONS:
Cream butter and 1/2C sugar
Beat in egg yolk and 1t vanilla & almond extract
Mix in flour and 1/2C toasted almonds
Press into 11" pizza pan; prick shell & bake 10 min. at 375 degrees; cool before spreading cream cheese on top; may also freeze for future use

Beat cream cheese & 2T sugar until smooth
Beat in Amaretto & 1t vanilla
Spread on crust; chill until firm
Top with sliced fresh fruit- should be done no sooner than 2 hours before serving time
Whisk jam & water over low heat until melted; boil 30 seconds; cool slightly; then brush over fruit
Sprinkle remaining toasted almonds over top
May also be served with whipped cream on top

Enjoy!:D
Here's a picture of what mine looked like:
http://www.imagestation.com/picture/sraid104/p9a8926bc5eec44098ad9c3438a24e551/f99a3664.jpg

[trayi52]

Kat, that looks so good! I would have to look at this while I am hungry!

[AmberLee]

Thanks for the recipe. It was out-of-this-world delicious!!!

[slick]

Originally posted by AmberLee
It's after midnight here, and I have to work tomorrow. I'll post an easy chicken crock pot recipe that's amazingly tasty tomorrow evening.

G'night... snore.
Anxiously awaiting........

I have a whole chicken in my freezer that's just waiting for a crock pot recipe :)

[AmberLee]

Crock pot Chicken (3 Points)

1 10 3/4 oz can Healthy Request Cream of Chicken Soup
1 package dry onion soup mix
2 Cups water
2 Cups uncooked instant rice
16 oz. skinless, boneless chicken breast, cut in 1" pieces
1 Cup sliced mushrooms
1/8 t black pepper

Spray slow cooker with cooking spray. In prepared crock pot, combine first 4 ingredients. Add chicken, mushrooms, and pepper. Cover and cook on low 6-8 hours. Stir before serving. Serves 6 (1 cup serving) WW pts: 3

This dish NEEDS some color, it's very brown. I would add the peppers and a bag of frozen zero point veggies.

[AmberLee]

Crockpot Creamy Chicken Fettuccine (5 Points)

1 1/2 pounds boneless skinless chicken breasts -- cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 10-3/4 ounce can condensed cream of chicken soup – undiluted
1 10-3/4 ounce can condensed cream of celery soup – undiluted
4 ounces process American cheese – cubed
1 2-1/4 ounce can sliced ripe olives – drained
1 2 ounce jar diced pimientos -- drained, optional
1 16 ounce package spinach fettuccine or spaghetti
Thin breadsticks – optional

Place the chicken in a slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken juices run clear. Stir in cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with the chicken and breadsticks if desired.

Makes 6 servings. Calories...210...Fat...7.1 g...Carbs...8 g...Protein...26 g...Sodium...856 mg...Fiber...0.2 g. Points: 5

[AmberLee]

Crocked Pineapple Chicken (4 PTS)

6 whole chicken breast halves without skin -- skinned and split
1 dash pepper
To taste paprika
20 ounces pineapple chunks in juice -- 1 can tidbits
2 tablespoons Dijon mustard
2 tablespoons soy sauce
1 clove garlic -- minced

Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Makes 6 serving.

Per Serving: 194 Calories; 2g Fat; 28g Protein; 16g Carbohydrate; 1g Dietary Fiber; 68mg Cholesterol; 483mg Sodium.

[AmberLee]

Crock pot Beef with Mushrooms & Red Wine Gravy (5 Points)

1 1/2 lbs. well-trimmed beef stew meat -- cut into one inch cubes
2 medium onions cut into half inch wedges
1 pkg. sliced fresh mushrooms -- (8 ounce)
1 envelope beefy onion soup mix
3 Tablespoons cornstarch
Salt & pepper to taste
1 1/2 cups dry red wine

Place beef, onions, and mushrooms in a 4-quart or larger slow cooker (crock pot). Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste. Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours. Stir well before serving.
6 Servings at 5 Points a piece

[AmberLee]

Crock Pot Chicken #2 (4 Points)

4-6 boneless skinless chicken breasts
1/4 c. white wine
1 pkg. Good seasons Italian salad dressing mix

Brown chicken. Place in crock pot. Sprinkle salad dressing mix over chicken. Add wine. Cover; cook on high about 4 hours. (Low for 6 - 8 hours.)

[AmberLee]

Touch of the Orient Chicken (6.5 PTS)

6 whole chicken legs -- not leg quarters
1/2 cup soy sauce
1/4 cup light brown sugar
2 cloves garlic -- minced
1 8 oz can tomato sauce

Remove skin from chicken. Use a paper towel to make this slippery task easier. It grips the chicken like magic! Place chicken in a slow cooker. In a medium bowl combine soy sauce, brown
sugar, garlic, and tomato sauce and stir well. Pour sauce over chicken. Cover and cook on low about 6 - 8 hours or until chicken is tender. Serve with rice. Sometimes I like to use 12 boneless thighs and break it into bite-sized chunks when tender, then throw in a bag of frozen oriental vegetables. You can thicken the sauce with a bit of cornstarch, if desired. Yield: 6 - 8 servings This freeze well.

[AmberLee]

Tomato-Tortilla Soup
Makes 6 servings

4 cups crushed tomatoes
1 1/4 cups vegetable broth
2 med. onions, finely chopped
3 cloves garlic, minced
2 dried cayenne peppers, minced, or 2 tsp. crushed red pepper flakes
1 tbs. dried parsley
6 corn tortillas, cut into 3/4" strips
1 cup (4 oz.) shredded Monterey Jack cheese

Combine first 6 ingredients in the slow cooker. Cover and cook on LOW 7-9 hrs. or on HIGH 3 1/2 to 5 hrs. Place the tortillas on the baking sheet, and mix them with the olive oil spray. Broil them until they're crisp and golden, about 5 min.

Divide the soup among 6 bowls, and top each serving with tortilla strips and cheese.

Per serving: 210 cal , 6.6 g fat , 3.7 g sat fat , 17 mg chol , 421mg sod, 3.7 g fib Points: 4.5

[AmberLee]

Hi all. Sorry to hog this thread. Here are some of the recipes I've gotten recently in exchange with fellow Weight Watchers. The points are WW, if you are following another diet system just ignore them.

I have over 200 pages of recipes recently acquired, so let me know if any of these sound appealing.

There is another marvelous chicken crock pot recipe that I don't seem to be able to find tonight. Will post that one tomorrow.

Regards!

[trayi52]

Slick and I just been sitting here with our crockpots in our laps waiting for you to post these recipes.

Thanks for the recipes, I have copied them.

Willie

[AmberLee]

Hee, hee, hee. There's a mental picture!

[shais_mom]

Those sounds really good!!! I may have to try them this weekend!!

[slick]

Thanks AmberLee. :)

[AmberLee]

Chicken Stroganoff
Serves-6 Points-4

1# frozen skinless, boneless chix breasts
(must be frozen)
1 can rf cream/mushroom soup (undiluted)
1 container 16 oz. ff sour cream
1 envelope dried onion soup mix

Place frozen chicken in the bottom of the crock pot (spray w/Pam). Mix rest of ingre-dients together and pour over the top. Cook all day on low or on high for 3-4 hrs. The frozen chix breast add moisture. Serve w/rice, potatoes or noodles (add pts.)

Murray's Oven Stew (or crock pot)
12 Servings - 5 Points

2# stew meat
2 med. onions, sliced
6 carrots, 3/4" cut
1 C celery, 1" cut
4-7 oz. potatoes, peeled and cubed
1/2 green pepper, diced
46 oz. can tomato juice or V8
3 Tbs. tapioca
salt and pepper to taste

Brown the stew meat and place all ingredients in crock pot. Cook on low 7-8 hrs. 1 Cup is serving size.
Or...Put raw ingredients in a covered roasting pan, top with a slice of bread. Bake @ 270 for 5 hours

[RICHARD]

a recipe hint

I have recently started to use kosher salt in the kitchen.....when the box ran out I borrowed some 'regular' salt and almost died.......the bitterness of the iodine was to much....When i replaced the kosher salt I did a 'taste test' and found that there is a world of difference between the two......

It made a big difference in some of the recipes I make!

[Miss Meow]

Originally posted by RICHARD
a recipe hint

I have recently started to use kosher salt in the kitchen.....when the box ran out I borrowed some 'regular' salt and almost died.......the bitterness of the iodine was to much....When i replaced the kosher salt I did a 'taste test' and found that there is a world of difference between the two......

It made a big difference in some of the recipes I make!

Are you going to post any of those recipes? ;)

We use Maldon sea salt, but I'll keep an eye out for kosher salt. Thanks for the tip.

I'm making warm chocolate and hazelnut brownies with chocolate pouring sauce on Sunday night. If it works, I'll post the recipe :) If it doesn't, I'll sit in the corner and eat the raw dough on my own ;)

[carole]

I Spy with my little eye a CHOCOHOLIC, named nicole would I be wrong or right??:D

[Miss Meow]

Originally posted by carole
I Spy with my little eye a CHOCOHOLIC, named nicole would I be wrong or right??:D

A day without chocolate is a dull day indeed ;)

[carole]

It sure is Nicole, but today i think I have seen enough of it, I have been making hubby his banana chocolate carrot birthday cake, covered in a layer of milky white chocolate and then chocolate icing, you can guess who had to lick the bowls, and spoons, and who feels a little sick......one chocoholic kiwi.:D

[trayi52]

Carole, Nicole, you are making me very hungry for chocolate. It has been sooooo long since I have had anything chocolate!

I need a chocolate fix!!!!!!!!!!

Willie

[carole]

Oh Willie I would gladly share some chocolate with you, if i could, coz right now I feel like hugging the toilet bowl, too much of a good thing can be a bad thing.

Mind you by tomorrow I am almost certain I can help hubby eat his cake and share his cadbury favourites (chocolates) lol he he, to heck with the diet!!!!

You better go to the store and sort out your fix willie!!

[Fallon]

this is so nice and helpful, i think i'll be trying a few of those recipes!

[Vio&Juni]

RICHARD, maybe the iodine doesn't taste good, but it is very important for the body (thyroid gland).

[DogLover9501]

Im going to try alot of these.

But I *NEED* to add something so you all don't think we are living in some sort of ice age...(sorry if this has already been said) Margarine AND Butter comes in sticks/blocks in Canada, not just tubs, and milk also comes in cartens, not just bags...actually I have never seen a bag of milk.

I have also never seen the margarine in the picture someone attatched, so maybe it's not "Canadian" margarine, maybe just the part of Canada your from?

Sorry if I seemed rude :o but Im from Canada and I don't want you all thinking we don't have sticks of margarine or cartens of milk :eek:

[wolflady]

Thought I would *bump* this up! The soup threads got me to thinking about this thread, so I searched for it and found it (big mistake! LOL) to look at all the recipes that have been posted, and now I'm starving!
I have copied all of them into a document that I called "Recipes from PT Kitchens!" LOL LOL
http://pages.prodigy.net/indianahawkeye/newpage15/16.gif

[Jods]

This is a real simple casserole I tried and just love it!!

1 pound lean ground beef
3 cups peeled and thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup chopped onion
3/4 cup milk
salt to taste
freshly ground pepper, to taste
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet over medium heat, brown the ground beef; drain fat.
In a medium mixing bowl, combine cream of mushroom soup, onion, milk, salt and pepper to taste.
Alternately layer the potatoes, soup mixture and meat in a 11x7 inch (2 quart) baking dish. Bake in the preheated oven for 1 to 1 1/2 hours, or until potatoes are tender. Top with Cheddar cheese, and continue baking until cheese is melted.

I usually use more potatoes and not so much of the soup mixture because when it cooks it tends to all run to the bottom so I mix the mixture all up and use about half
Hope you like it!!

[GraciesMommy]

That cheese cake sounds extra yummy!
Too bad I don't like to cook but I will pass it on to someone who does and maybe they will make it and I will get some of it..lol

[guineapiglover4life]

I don't know any good recipes, but I hope to use some that are on here! Great recipes guys! ;)

[AmberLee]

I made a simple chocolate cake for KAK's birthday, and she was kind enough to request the recipe. (I'd warned her it was from my WW group and a low cal, but tasty, way to celebrate...)

Cake:
Chocolate cake mix (I used one with pudding package, pick one you like...)
16 oz. canned pumpkin
1/2 to 1 cup water [Original directions call for 1/2 cup but it was too dry; I needed almost a full cup to make the batter consistency smooth enough to mix/pour properly.]

Topping:
1/2 container of low fat Whipped Topping (i.e. Cool Whip...)
1 pint of blueberries, washed, drained and chilled

Whip cake ingredients together to a smooth batter consistency. Pour into a greased (I used PAM butter spray) Bundt or Angel Food pan. Cook per instructions on cake box. (Temperatures and times vary per mix chosen.)

Test cake for done-ness with toothpicks. When done, let cake cool. 'Frost' cake with low fat Whipping topping.

Sprinkle cake with a favorite fruit or berry prior to serving. I used chilled blueberries.

[Hope this recipe isn't too disappointingly simple. It makes a very RICH, tasty, fudgy chocolate cake though. And at much lower calorie/fat count than most cakes on the market.]

[AmberLee]

I served this Herbed Cheese Ball as an appetizer. My sister prepared one just like it at Thanksgiving and I FLIPPED for it. YUM! It was still tasty after I modified almost every line in the recipe...


Herbed Cheese Ball

Herb measurements approximate...

1 TBSP fresh oregano (I subed 1 teaspoon dried oregano)
1 TBSP fresh rosemary (I subed 1 teaspoon dried rosemary)
16 oz brick cream cheese (I subed fat free cream cheese)
1/2 c. shredded Cheddar (I subed a blend of white cheeses)
1 TBSP lemon juice (I skipped this. Couldn't get lid open!)
1/8 teasp. salt (I used a dash of salt and added some Mrs. Dash Lemon Pepper herb salt substitute and dried parsley flakes)

Minced almonds to taste (I bought almond slivers; mixed them with pecan bits and halves....)

Mix first six ingredients thoroughly. Roll into log or ball; roll in almonds.

Chill before serving. Serve with chips or crackers.

[AmberLee]

My darling sister (PT Screen Name: TigerBlossom) made a second Cheese Ball that was as fabulous as the first. I'm posting it here, because I've been misplacing recipes lately, and want to keep this one for reference later.

Onion-Garlic Cheese Ball

1/2 small white onion, minced
1 clove garlic (I think I'd bake the garlic clove to 'gentle' the flavor)
Dash of Worchestershire Sauce
1/2 cup Cheddar Cheese, shredded
Brick of Cream Cheese (softened)
Minced pecans

Mix the first 5 ingredients with 1/4 to 1/2 cup of pecans. Shape into a ball (or log), roll in remaining pecans. Sprinkle with paprika and chill before serving.

Serve with chips or crackers, as prefered.

[AmberLee]

yummy.

Peanut Butter Dip
Serves 12 (2 points for 2 tablespoons)
1 tablespoon = 1 point

1/2 cup peanut butter
1 container fat free vanilla yogurt
1/8 t. cinnamon (opt.)
1/2 cup Light Cool Whip

Mix all ingredients except Cool Whip together with a whisk until thoroughly blended. Gently stir in Cool Whip. Chill.

Serve with apples or pears that have been cut into slices.

[BitsyNaceyDog]

I was just thinking about this thread yesterday.:D

Here is one of my favorite recipes. I don't usually like meatloaf, but I love this.

Spinach Meatloaf

1c meatless spaghetti sauce, divided
2 eggs, lightly beaten
1c soft whole wheat bread crumbs
1/4c finely chopped onion
2 garlic cloves, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp ground mustard
1 lb. lean ground turkey
1 package (10 oz) frozen chopped spinach, thawed & squeezed dry
1/2c shredded part-skim mozzarella cheese

In bowl combine 1/4c spaghetti sauce, eggs, bread crumbs, onion, garlic, basil, oregano, & mustard. Crumble turkey over mixture and mix well.

On a sheet of waxed paper, pat turkey mixture into a 12 in. x 8 in. rectangle. Sprinkle with spinach and cheese. Roll up "jelly-roll" style, starting with a short side and peeling waxed paper away while rolling. Seal seam and ends. Place seam side down in a 15 x 10 in. baking pan coated with nonstick cooking spray.

Bake, uncovered, at 350 for 50-60 minutes. Let stand for 5 minutes before slicing. Heat remaining spaghetti sauce, serve over turkey.

[krazyaboutkatz]

Thanks for posting your recipes AmberLee. They sure were delicious.:)

[Tonya]

Ok, I think I'm on to something here. I just invented a dip that I think turned out awesome. Not only does it taste great, but it looks beautiful.

3oz (1/2 bar) of cream cheese
1 jar of Marshmallow creme (the kind you put on icecream)
Craisens (the dried cranberries)

Soften the marshmallow creme and cream cheese so that it mixes easily. Mix the two together. Fold in cranberries. Sprinkle top with nuts and cranberries for an added touch. Serve with wheat thins or pretzles.

[Ally Cat's Mommy]

Sheesh Tonya - reading that recipe reminded me of some of the weird things I ate when I was pregnant.

(I think the strangest was a blend of pickled onions and avocado, chopped in the blender, and spread thickly on toasted bread - yummy!!!)

[Maya & Inka's mommy]

Originally posted by Ally Cat's Mommy
I think the strangest was a blend of pickled onions and avocado, chopped in the blender, and spread thickly on toasted bread - yummy!!!

:eek: :eek: YUCK!!

:D

[AmberLee]

Don Juan's Mom made the yummiest Tomato Salad at the recent barbeque and she's sharing the recipe. YUM!

4 good-sized good quality (farmers market or backyard) tomatoes, cored and diced small
1 bunch curly-leaf parsley, stemmed and finely chopped
1/3 cup orzo (rice-shaped pasta)
1/4 cup or thereabouts extra-virgin olive oil
Dash white wine vinegar
Garlic salt to taste
Pepper to taste

Cook orzo according to package directions. After draining, rinse in cold water. Combine cooked orzo, diced tomatoes and chopped parsley in a bowl and mix well. Add olive oil, vinegar and seasonings and mix some more. Serve.

[AmberLee]

Jello Salad (My this feels lame ... are you sure you want it?)

1 large package Jell-o (I used Orange flavor)
1 or 2 single package of plain gelatine (how firm do you like it?)
1 small can Mandarian oranges (10 oz, I think...)
1 container of yogurt (I used vanilla when I discovered I didn't have orange flavor -- big surprise. :eek: )
~ 10 ice cubes
2 cups boiling water
~ 1/2 cup chilled water

Put tea kettle on to boil. Open the can of Mandarian oranges, separate the juice from the fruit. Place both in freezer.

Pour the Jell-o and gelatin into a large bowl. When water boils, pour 2 cups into the bowl; stir ~ 4 minutes until all gelatin is thoroughly mixed and slightly frothy. Remove the juice from the freezer and float ice cube in it till it measures 1 cup. Mix in the gelatine froth until fully melted. Fill the 1 cup measure with ice cubes, top off with chilled water to reach a full cup. Mix until ice is fully melted. Pour off ~ 1 and 1/2 cups of chilled mixture into another bowl. Put chilled orange slices in the gelatine mixture and refrigerate. (Note: this is probably starting to gel already.)

Whip the separated gelatine with the yogurt. When the fruited gelatine is stable enough to hold it, layer the yougurt/jell-o layer on top. Complete chilling. Best if cooled overnight before serving.

[Randi]

Today, I bought some fresh chicken liver. :rolleyes: I wonder if anyone has a good recipe for it - or should I just spoil Fister and Pjevs? :D

[kittycats_delight]

I have some great chicken liver recipes but you can always spoil the kitties too. :D

------------------------------------------------------------------------------------

Apple Port Glazed Chicken Livers

1/2 c Apple juice concentrate; undiluted
1/2 c Port wine
3 tb Butter
1 lb Chicken livers
1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper


Prepare sauce by combining apple juice concentrate, port, and 1 tbsp butter in a small saucepan. Boil sauce until reduced to 1/2 cup. Set aside. Remove any bits of fat or grislte from liver and cut each in half. Combine flour, salt, and pepper in a plastic bag. Drop liver pieces in a few at a time and toss to coat. Melt 2 tbsp butter over medium heat and brown liver pieces, turning once. Cook until no pink shows when liver is cut, but do not overcook. Place livers in a serving dish and pour sauce overtop. Makes 4 servings.

------------------------------------------------------------------------------------

Chicken Livers Stroganoff

3/4 lb Livers, chicken
4 oz Mushrooms, sliced; drained
1 md Onion; chopped
3/4 c Vermouth
1/2 ts Rosemary, dried; crushed
1/4 ts Thyme, whole; dried
1 ts Salt
3/4 c Sour cream
Noodles; hot cooked


Combine first 7 ingredients in a medium saucepan; bring to a boil. Reduce heat and simmer, covered 20 minutes. Stir in sour cream; cook over medium heat, stirring constantly, until thoroughly heated. Serve over hot cooked noodles.

------------------------------------------------------------------------------------

Chicken Liver Marsala

1 lb Chicken livers
1/4 c Butter
1/2 ts Salt
1/4 ts Pepper
1/2 ts Sage
2 Slices prosciutto, diced
8 Bread triangles, sauteed
1/4 c Marsala wine
1 tb Butter


Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins. Remove livers, place them on sauteed bread triangles Add wine to pan gravy, cook 3 mins. Add remaining butter, mix well, pour over the livers.

4 servings.

[shais_mom]

I wasn't feeling well today and was hungry so instead of going somewhere to get some Chicken and Noodles I made some of my own. And this is the best I have ever made!

This is what I did.

1 small can of chicken with broth
1 can of chicken broth
1 can of cream of chicken soup
1 can of sliced carrots (with juice)
favorite kind of noodles
2 tsps of cornstarch
Add the broth and soup and mix together. Add Carrots and chicken with juice/broth. Add the cornstarch. Heat through.

I like to serve them over mashed potatoes with fresh baked rolls.

[gini]

Staci, could you quickly figure out how to get some of that to me as quickly as possible? I usually eat around 6 pm California time.:D :D

I hope you are feeling better!

[shais_mom]

Originally posted by gini
Staci, could you quickly figure out how to get some of that to me as quickly as possible? I usually eat around 6 pm California time.:D :D

I hope you are feeling better!
hmmm
running to store and buying supplies would STILL be quicker then the luck I have with flying to Cali! ;)

[shais_mom]

I fixed the cheesy potatoes for New Years but I used a shallot instead of an onion b/c onions don't agree with my family sometimes and used a can of cheddar cheese soup in addition to the cream of chicken. It made them 'soupier' which I like. They went together so easily! They were all gone so they really were a hit!!
I didn't bring any home!


I can't believe it has been 3 years since I made these!
I made them again tonite and they were a huge hit!
This time I used the Campbell's Cream of Chicken/Mushroom (that is mixed together) and no onion.
Still got rave reviews.

[Felix]

Oh my...there sure is alot of great food to be eating here!! :p The only problem is they all sound soooo tasty that I don't know what one I should try first :confused: Great recipies everyone!! :D

[wolflady]

Since it's that time of year again for food, I thought I would bump this thread up for some Thanksgiving recipes and more holiday treat ideas! :D

I came back here looking for the cheesy potatoe casserole recipe since I wanted to make it for Thanksgiving this year. So yummy!

**hugs**

[Randi]

A great idea to bump this up, but, since the thread is so long, how about dividing the recipees up in groups? I started one called "Recipees - Soup" and one or two others, I think. :) Let's make sure they're all called something "Recipe" so they're easy to find. ;)

[Marigold2]

Hello,
I am looking for a recipe with a Kulicski cookie. I don't know if I spelled that correctly. My friend who does not have a computer asked me to look it up. The cookie has cream cheese and you fold it up. Does anyone know what I am talking about? Thanks, Monica

[carole]

Rhubarb and cinnamon cake.

This is a very delicious cake, makes a lovely big cake,one you can be proud of, just like a slice of cake you would buy in a cafe for about 4.50 a slice, i have made it twice and both times it turned out perfect.

serves 10

50grms butter or margerine.

One and a quarter cups of firmly packed Brown sugar.

1/3 cup of sour cream.

1 Tsp vanilla essence or extract.

1 Tbsp milk.

2 eggs.

1 and three quarters cups flour, sifted,white flour.

Half a tsp of baking soda.

1 tsp cinnamon.

300grms (3 large stalks of rhubarb) cut into 1cm pieces.

TOPPING

2 tbsp raw sugar

1/4 tsp cinnamon

Heat oven to 160 c. Grease and lightly dust with flour a 20cm springform cake tin.

Place butter, sugar, and vanilla in a bowl, and beat with electric mixer until pale.

Beat in sour cream and milk,then beat in eggs one at a time, stir in the dry ingredients and rhubarb.

Spoon mixture into prepared cake tin and sprinkle with the topping ingredients mixed together.

Bake for one hour 15 mins or until skewer inserted into cake comes out moist and but clean.

Cool in tin for 15 mins before removing onto wire rack to cool completely.

NEVER eat this cake hot, as the rhubarb will taste very sour, but wait and it is beautiful,believe me this is the best cake ever..

[MoonandBean]

Hey all,

I had started a recipe thread but Karen showed me this one that's been around "forever" haha :). I will cut and paste my mexican chicken recipe here...



Mexican Chicken:

Buy a packet of guacamole mix (powder) and avocados
Boneless chicken breasts or tenders
Portabella mushrooms
Tortilla chips
Salsa, optional

Broil or grill the chicken (add salt, pepper and cilantro if you like to season)
Make the guacomole according to the packet instructions
Saute the portabello mushrooms

I serve it with the mushrooms as the first layer, the chicken on top and then a spread of guacamole with tortilla chips and salsa on the side but you can have them all separate on the plate too.

Delicious and simple

[Karen]

Rhubarb and cinnamon cake.


Good to see the return of this thread - and it's now rhubarb season in this part of the world. I may have to try Carole's rhubarb cake recipe!

[RICHARD]

I made this soup yesterday. And it was really good. I really didn't expect it to taste the way it did! It came really close to the noodle soup I buy at the local chinese food place!



IT's one pot and really easy to make!


I cup diced onion.
I jalapeno pepper
two shrimp flavored bullion cubes
Three boneless chicken breasts, chopped.
one frozen package mixed veggies.
Two packages of ramen soup mix
water

----------

Take soup pot and put a few tablespoons of oil to heat
Put in onions and jalapeno pepper in to saute'
(Seed and vein the pepper-it will barely be noticeable in the soup-if you like heat add another!)
Add about four quarts of water, the bullion, veggies and chicken - let the water heat up.

Cover and simmer for about 30-40 minutes.

About three minutes before time runs out, add the ramen noodles WITHOUT the flavor packets!

The noodles will absorb water so you can add more water or only add one noodle package. I like the noodles so I added more water and two packets.

---------

When you serve it add a dash of soy for saltiness and you are golden.

The flavor really surprised me and I was pleased at the taste!

With a few additions- can of water chestnuts, shrimp instead of chicken, or an egg in the 'egg drop soup' style- it would be a really good easy soup to make!

[AmberLee]

...two shrimp flavored bullion cubes...



Hmmm, I've never seen this in the stores. Must go looking now.

Thanks, Richard!!! :love::love:

[RICHARD]

Hmmm, I've never seen this in the stores. Must go looking now.

Thanks, Richard!!! :love::love:

Knorr make them-they come in a green and yellow box.

Please let me know how it turns out....You have to watch the water...I guessed as to amounts because that was the first run at it!

[Randi]

In case anyone wants to figure out conversions of meassures for the recipes, see post 78. :)

PS. Can anyone help me find a thread I made for Conversions of all sorts, including valuta exchange etc. I think I used the word "Useful" in the title.

Karen perhaps?

[Oggyflute]

Can't remember if I've posted this one or not, but it's actually going to be our Sunday night roast. I normally serve it with sorbaise potatoes & steamed vegetables. But any veg with actually do.

Trev’s Maple Beef Fillet with Baked Onions

Ingredients:
1 to 1.5 kilo of beef fillet or whole rump.
12 small onions
Salt
Fresh ground black pepper
3 tablespoons of wholegrain mustard
200ml of maple syrup

Gravy:
2 tablespoons of plain flour
½ cup of dry white wine (use something that you would drink. A good excuse to open a bottle in fact)
1 cup of beef stock
Salt & fresh ground black pepper

1) Pre-heat oven to 120C – 150C. Put beef in a large baking dish with onions. Season with salt & pepper. Mix mustard with 1 tablespoon of maple syrup. Spread over beef, to coat well. Pour remaining syrup over onions. Place in oven for about 15 mins, you want to get a crust on the beef. Cover with foil. Bake for 3 hours approx basting every hour. Leave of foil for the last 15 mins. Ovens vary so always check beef whist cooking.
2) Gravy: Mix flour with 3 tablespoons of pan juices. Place in a pan over a low heat. Add wine & stock & stir until thickened. Season with salt & pepper.

[Randi]

Uhmm, that sounds yummy, can you come and cook it for me? :D You can tell I'm hungry, right? ;)

The recipe is for quite a few people though, but you can always use less of everything. :)

[Oggyflute]

Uhmm, that sounds yummy, can you come and cook fit or me? :D Can you tell I'm hungry? ;)

It is for quite a few people though, but you can always use less of everything. :)
That will generally feed between 6-8 people, which is my preferred limit with dinner parties:D

[sasvermont]

She seems to have fallen off the face of the earth!

[Karen]

She seems to have fallen off the face of the earth!

I will try emailing her, and see if she's okay, and if that email address still works for her.

[Sevaede]

Okay, I am having a slight recipe emergency!

I am making a pumpkin pie (not my usual homemade) with a can of Santiam pumpkin. I am making it according to the recipe on the back.

My problem: it calls for 2 12 oz. cans of evaporated milk and I only bought one! I don't know if there is a substitute (I am concerned about sacrificing taste and/or texture) or if I could just omit the second can entirely. :eek: I have added that can, but have not added the eggs yet, and it already seems soupy (plus, I do not have a second shell). Any suggestions? :D

[jennielynn1970]

How many oz. is the pumpkin??

That's a lot of evap. milk for 2 pies. Wow.

[jennielynn1970]

This is from the Libby's site. I usually buy Libby's pumpkin if I don't have fresh.

This is for one pie... so maybe 2 can of evaporated is right?

Ingredients:

* 3/4 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/4 teaspoon ground cloves
* 2 large eggs
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
* Whipped cream (optional)

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

[Sevaede]

How many oz. is the pumpkin??

That's a lot of evap. milk for 2 pies. Wow.

It was a one pound and four ounce can of pumpkin.

Indeed! That's what I thought!

[jennielynn1970]

So, that's 20oz total. Well, the Libby recipe has a 15oz can, and only 1 can of evap. I think that would be plenty, and if you needed to thin it out, you could add a bit of regular milk. I think 2 cans would be making pumpkin soup!

[RICHARD]

Cilantro (Coriander) Chimichurri

IF YOU HAVE PROBLEMS FINDING CORIANDER IN YOUR REGULAR STORE TRY TO FIND A THAI OR INDIAN MARKET IN YOUR AREA.


6 garlic cloves
1 cup cilantro-coriander
1 cup flat leaf parsley
.5 cups chopped white onion
2 TBS whine wine vinegar

.5 TSP dried oregano
.5 TSP red pepper flakes
.5 TSP of sal
.5 TSP groud black pepper
.5 CUP Extra virgin olive oil.


In a food processor finely pulse garlic-add everything else except the oil and salt and pepper-while adding the oil in a thin stream, blend until smooth.

Salt and pepper to taste. into the fridge for one week.
Makes one cup enough for 6 steaks

One serving-no serving size noted-140 cals,14g fat, 0mg cholesterol, 1g protein, 2g carbs, Ig fiber, 150mg sodium


-----------
You can use as a marinade, serving sauce or as a spread on bread-
I love this on french bread, toasted lightly.

[caseysmom]

Richard, I love cilantro but I am confused what do I do with it the sauce, put it on the steak, cook the steak, cut it up and put the sauce on it?

[RICHARD]

Richard, I love cilantro but I am confused what do I do with it the sauce, put it on the steak, cook the steak, cut it up and put the sauce on it?

It's up to you.

You can marinade a steak in it. or use it as a 'side' sauce if some people do not like coriander-you can marinade and add more sauce, or as part of an 'appetizer' with some bread and cheese.

Experiment with how long to marinade the meat, for me a few hours.

You can take a loaf of french bread, slice it lengthwise, slather the sauce on it, wrap it up in foil and either grill or toss it into the oven for about 10 minutes. If you grill it watch it carefully. depending on the heat-5-7 minutes a side.

Take it out, slice it into pieces and serve with a cheese and olive plate.

----------------

It's great stuff and if I have it in the house I will use it as a sub for mayo or mustard on a sandwich. Grab some ham and sharp cheese, salami or any spicy Italian meat -

You can dress some tomatoes, cucumber and onions with it. Mozzarella balls?
Awesome salad.

It's NUCLEAR on french bread while you have spaghetti..

It's really an all around sauce/condiment.

You could probably think of another million ways to serve it.

[RICHARD]

I like to make my own pizza and always try goofy things for toppings.

JIFFY makes an instant pizza dough mix-It takes .5 cups of hot water with some mixing and kneading-it's pretty easy to do!

I read on the label that you can adapt the 'recipe' by making some pizza bread sticks by adding cheese and some herbs to the mix.

I took some Italian seasoning and some pizza spices and ran them thru a grinder-It's a coffe grinder that I use to grind spices with. I mixed that into the crust mix and was really surpirised!

It did make the dough cook nicely and it had a really good taste and texture to it! I noticed that there were no uncooked spots in the dough, the crust crispy. I would have added some basil and a little sprinkle of salt on top.

The recipe asked you to precook the crust for a few minutes before you add the toppings-If you can find one, get a pizza stone. The box says to put the dougn in a greased tin to cook it. I just take a paper towel and put some oil on the stone before I toss the crust on!

I figured out that got a medium/large ham and cheese pizza for about 7.00.

I didn't have some of the other stuff-olive, mushrooms and veggies to make a pizza like I wanted, but for the effort and the 35 minutes it took to cook it, it was well worth the time.

---------

For the sauce on the pizza I use a canned/flavored spaghetti sauce. I add some more flavor by adding more dried herbs. I love it better than the 'sweet' sauces you get on a delivery/store bought pizza.

[joycenalex]

anyone got a good recipie for chicken salad? since the power outage, i cooked all the chickens, and now i'm down to the last 2 breasts, so chicken salad. we've had the chicken ON salad already..;)i've got dried cranberries, mayo canned pineapple and chicken, any advice for amounts?

[RICHARD]

DUDE!

I just tried to make tortillas again. I had tried before with pretty crappy luck- I bought a bag of flour, followed the recipe on the back and CHA-CHING! THey were really good. I like to bake cakes and cookies but this was a realy treat to find out that I can make a decent tortilla!!!!!

[wolf_Q]

A co-worker told me about this...tried it yesterday, it was super easy and they were actually really good...

Pumpkin cookies

You just combine one package spice cake mix and one can (15 oz) pumpkin. Drop by spoonfuls and bake for 15 minutes at 350 degrees. That was the recipe, I actually added one egg and some chocolate chips as well, because you can't have pumpkin cookies without chocolate chips.

[Karen]

DUDE!

I just tried to make tortillas again. I had tried before with pretty crappy luck- I bought a bag of flour, followed the recipe on the back and CHA-CHING! THey were really good. I like to bake cakes and cookies but this was a realy treat to find out that I can make a decent tortilla!!!!!

Wow! Way to channel your ethnic heritage, dude! Care to post the recipe? And technique hints ...?

[RICHARD]

Wow! Way to channel your ethnic heritage, dude! Care to post the recipe? And technique hints ...?

And don't forget dumb luck!:D

This is the recipe for one dozen FLOUR tortillas.

I use a flour called La Pina- I am not sure if it is available in all areas of the country, but if you do find it, it has a picture of a pineapple-the 'pina' on thr front.


I will go into a story right here about the old bags of flour. You could purchase large amounts in cotton bags, in the day. My mom told us that the bags were emptied, washed and underweaer was made from the fabric.
Honest!

Recipe!

3.5 cups of flour.
2 tbs of baking powder
1 tbs of salt-LOL I made them with kosher salt-does that make them Jewish tortillas?
.5 cups of lard
.75 or 1 cup of water.
-----------------
You really need the lard-i don't think it would work with regular oil!

Mx all dry ingredients in a bowl.
Take the lard and incorporate it into the dry with your finger tips until mixed.
Then add water and continue ti mix until the dough pulls away from the sides of the bowl. The water is a more or less thing-you'll know how much you need.

KNEAD FOR 5 MINUTES!!!

Roll into a log and cut into 12 balls, place into the bowl, cover with a damp cloth and leave for 15 minutes.

---------------------------

Preheat a griddle or pan-medium heat- a nonstick one will do nicely-DO NOT GREASE OR SPRAY.

Dust your rolling surface with flour and place a dough ball on it.

Using a rolling pin, start in the middle of the ball and work you way our from the center. The thinner the tortilla the crispier and faster it will cook, the thicker ones are softer, and require more time to cook-you have to experiment with the time- About 40-55 seconds on each side.

After the initial flip you can press down on the tortilla with a folded cloth to 'set it down'- have another cloth folded in half and place the warm tortilla in the fold to keep warm-


Hand made tortillas, just like home made bread are to be eaten quickly. they do get hard if you leave them out, but a quick reheat on a gas flame or griddle will make them pliable again.

http://www.grocersinternational.com/Images/FLO200.gif


I did freeze some ready made dough to for later, I'll let everyone know how THAT turns out!

[RICHARD]

I pulled out the frozen dough and placed it into the fridge to semi-thaw it.
I took it out of the fridge and left it on the counter until pliable.

Dusted the board with flour and rolled those suckers out, cooked them per the recipe above.


Just as good as the fresh recipe.:D

Now, I just need to learn how to make a standing rib roast.....NOT!

[caseysmom]

I made homemade mac and cheese last night, never in my 47 years made it homeade before and it was so naughty and good.

I boiled the macaroni and in the meantime I melted butter in a pan and added flour and then added milk until I had the consistency of gravy. Then I mixed grated cheddar cheese and cream of mushroom soup and put it in a casserole dish, drained the macaroni and added that then added the white sauce, stirred it all up and baked it for 20 minutes...

[Scooter's Mom]

caseysmom, that sounds yummy.

I've never been able to make homemade mac n cheese that wasn't all stringy and gross. :(

[RICHARD]

I need some advice about fried noodles.

I was messing around and had some veggies and decided to make a stir fry.
I made the first batch with some chicken steamed rice that was left over from another meal

I fried the veggies and combined the rice and reheated the whole thing. It came out fairly well.

I thought I could go the same with some ramen noodles- I cooked the same kind of veggies, took them out of the pan and fried some noodles that I cooked and drained. Not bad.

Does anyone have any tips on how to prepare fried noodles?

Thanks!

[RICHARD]

LOL,

I eat tortillas by the dozen. I usually buy the store bought packages of 30 count.

Those cost about 4.50 a pack.

I think a package of flour cost me 3.29 and a can of baking powder 1.29

4.60 total. I got almost 4 dozen tortillas out of the bag. The cost will go lower
because I am looking at a 10-25 lb bag of flour, a storage container for the flour and more baking powder.

I had a thought about adding a handful of cheese to a batch to see how they come out. I have also seen wheat and and other tortillas with sundried tomatoes added to them. I haven't priced what a 'specialty' tortilla would cost, but I can bet that it would not be that hard to make up a batch with a few twists of my own.

-----------

All the batches I have made have been halved- one half goes into the fridge and later, I was able to pull out a few premade balls of dough, roll them out-the cold dough really doesn't need a floured surface, I just pull out the chopping board and my rolling pin, heat up a non stick skillet and I have hot tortillas in a few minutes-and I am snacking!

Nothing like a hot one with real butter melted on top.

I can really see myself making a batch a few times a week now!

-----------

One thing about rolling out your own tortillas is the geographical aspect of it.

I rolled out Australia the other day, North America and Iceland.

I have seen a torilla press at a local store, but isn't that cheating?

Plus, I am looking for a saint or religious figure on the surface of any that I cook....I will let you know when it happens!

[RICHARD]

WOW!

I just made the closest thing to chop suey without even trying!

I was in the kitchen and thinking I was going to cook for the day, lunch and dinner! I was being lazy and just made this up on a whim.

Here's what you need.

8 chicken legs
1 bell pepper
A hand full of green beans
1 clump of broccoli
4 green onions
1 cup of rice
3 cloves of garlic
2 tbs Soy sauce
2 tbs chili infused oil.


I didn't have carrots or a red bell pepper for color, but you could add them to the recipe.

Prep?
Chop veggies!

You will have to dice the chicken, but it's easier after its' cooked.

Cooking?

Take a pot and cook your chicken in enough water to cover-About 35 minutes.

Take the chicken out of the pot and put a steamer basket in and cook the chopped veggies over the same water for about 20 minutes- Take out the steamer basket and put your rice into the water-making sure that you have add more water to the broth left in the pot.

1 cup of rice needs 2 cups of water. Cook your rice for 20-25 minutes-you will get a brown rice that is so tasty you just have to add a pinch of salt to flavor it.

I let everything cool off and began the last step. I only had to dice the chicken and get the rice and veggies out of the fridge.


I took a wok and heated the oil, soy and smashed the garlic with a garlic press -making sure you keep you eye on the oil, when you heat a chili infused oil it turns into tear gas when it gets really hot!

I added the chicken I diced, the veggies and heated the rice.

You could reserve some of the chicken broth and add a little corn starch to make a gravy - that would be really good!

IT was delicious and I can hardly wait to make it with beef and add some other veggies!

[jennielynn1970]

Hey Richard, how do i make refried beans with black beans?? any other recipes for black beans besides soup??

My mom made this salad the other night, and I"m craving it again, but don't have the fixings for it, but it was SOOOOOO good!!!!

Grilled Cornbread Salad

6 cups roughly crumbled day-old corn bread
3 Tbsp. red wine vinegar
1 tsp. grainy mustard
1/3 C olive oil
1 can (15 oz.) black beans, rinsed, drained
4 slices crisply cooked bacon, crumbled
2 ripe tomatoes, diced
2 ripe avocados, peeled, seeded, diced
1 each , thinly sliced: small red onion, cucumber
¼ C chopped cilantro
1 tsp. salt
Freshly ground pepper

Heat oven to 400 degrees. Place crumbled corn bread on greased baking sheet, bake until crunchy, about 7 minutes.

Wisk together the red wine vinegar, mustard and olive oil, set aside.

In a large bowl for serving, place the beans, the diced tomatoes, the diced avacados, sliced onion and cucumber, and the chopped cilantro. Toss lightly to mix.

When ready to serve, add in the corn bread cubes, and the bacon, salt and pepper. Drizzle the vinegrette over the top and toss lightly to coat.

Serve immediately and thoroughly enjoy!

We had this the other night with french onion soup as a dinner. It was sooooo good!

[RICHARD]

Hey Richard, how do i make refried beans with black beans?? any other recipes for black beans besides soup??

!


I am not a huge black beans fan. I think I have had them twice in my life.

To refry them?

LOL, I tried to figure out, for the longest time, why the are refried when they are fried once!:confused:

Grab a can or make a pot, grab a skillet, some lard-you can use oil-BACON grease will rock your world- drain the beans setting the broth aside.

Toss the beans in to the hot oil and start to smash them with a tater masher.
Add the broth to get them to the consistency you want.

It's the same recipe for pinto beans. You can add cheese to them after you mash to get them nice and thick for burritos or tacos. Again, use bacon grease to get them started.


Pig grease goes good with everything- I swear to god this is true.

People in Mexico use lard to smear on a baby's bottom to help with diaper rash. :D

[jennielynn1970]

I love black beans, but am not a fan of the brown refried beans that are served in most restaurants. Those are pintos? I'll remember to stay away from those cans cause I didn't like them. Unless they taste better unmashed?? I remember having these purplish refried beans a year or so ago, omg.... they were heaven!!! I think you said then they must have been black beans. If they were, I have to figure out how to make things with them. The cornbread salad kicked butt. I could have eaten the entire bowl myself. And I love black beans on nachos, I just don't know what else to do with them besides those little things.

[RICHARD]

I have to laugh. I went to my mom's house to root around the larder for stuff to make for Thanksgiving. I came across a can o' black beans.

I really laughed!

I also went to the Asian market on Wednesday to buy some stuff. I got oyster sause, sweet chili sauce, glass noodles, ginger, tea, wasabi shrimp chips, a huge bottle of soy sauce and some bok choy! I saw the baby bok choy and thought of Ms Hoppy and her love of the veggie.

I thought that I have bought about 40 dollars worth of stuff, but it came out to be 21 dollars. I purchased most of the stuff on sale. I love the oyster sauce and those we 99 cents a bottle!

-----------

I got daring and made a tray of stuffing with the bok choy! I am waiting for it to cool down to see if there is any difference from regular celery!

This year was the third year that I have made our turkey and this year's was surprisingly good. I always expect a disaster but was very pleased with the results. I am not a fan of the dark meat but I have to say that it is the tastier part of the bird and has won another convert!

I will let you all know how the Turkey Chow Mein comes out!


LOL, I have to really start paying attention what I cook!:o

[jennielynn1970]

Richard, I just made the refried black beans. Not too shabby there, dude!! The bacon fat is heaven in it!! I added salt, pepper and adobo seasoning to it, as well as some garlic.

It's still not that same color that I saw at the one mexican place in New Hope. Those beans were more violet in color (a blue purple color).

I'm saving my mom and dad some of these beans, as they love refried beans. We'll see what they think about the bacon flavor and the fact that they're black beans.

[RICHARD]

Richard, I just made the refried black beans. Not too shabby there, dude!! The bacon fat is heaven in it!! I added salt, pepper and adobo seasoning to it, as well as some garlic.



Like WTF?

Are you doubting my culinary stylings?;)

You know what you next project is? Making them from scratch.!

I am stumped about the purple bean color, so I looked on the 'net and....There are purple wax beans, Royal Purple beans and Purple Pintos.


I have an idea that they are a "gourmet" or "vegetarian" fad. The purple pintos look like they are what you had at the restaurant. Soemtimes they crossbreed food and come up with a hybrid that ends up as a regional/seasonal/specialty offering.

Could you find out? Making a pot o'beans is really easy.


Buy your beans, wash them and rinse-Year ago you had to look for stones and dirt among them, They have cleaned up the packaging process since then, I haven't come across any for a while- Dump them into a pot and add water to cover. Bring to a boil and add water as you go along. The 'soupiness' of the beans depends on how much water you add. I like more beans than water, so I go easy. Then you can mash them.
Experiment with the salt and add the seasonings AFTER you cook them and before the mashing...
IDEA? Add cooked bacon and use the drippings for you mashing. Double the flavor!

I guess bacon goes with MANY things. Not just everything.:D

[jennielynn1970]

The restaurant doesn't have a website, but it's called the Blue Tortilla. They do refried black beans.... so how did they get them that color?? It better not have been food coloring, cause that is just wrong, lol!


I'm trying to find a recipe for Red Velvet Cake. For some reason I want to make it, it's so cheery looking. I just am skeptical about it not having enough chocolate flavor, and using so much food coloring. I'm not a fan of food coloring.

[RICHARD]

I made some tortillas with chimichurri sauce on them the other night.


I have a pizza stone so I stuck that in the oven, preheated it and did this...

I took some tortilla dough rolled it out and put it on the stone.

When it cooked-about three minutes on one side, I flipped it, slathered the sauce and some cheese on it and cooked it for another 5 minutes.


I took them out, let them cool and had them as a 'appetizer'. They were spectacular- Really good stuff......I am going to make another batch in a while!!!!

Try it!

They rocked!

[RICHARD]

Help!


I want to BBQ/pit cook a pork roast.

Does anyone have any hints/tips/ideas?

[finn's mom]

MMMMMM....this is a hit every time I make it. :)

1 pack Jimmie Dean sausage (whatever flavor you want, I use original)
2 packs cream cheese
2 cans Rotel (I use one original, one mild, but you can go as mild or as spicy as you like)


brown sausage in skillet
melt and mix cream cheese with sausage
completely drain both cans of rotel and mix in with melted cheese and sausage

serve with scoops tortilla chips!

SUPER AWESOME and WAY EASY!

[CountryWolf07]

Buckeyes

Prep Time: 40 minutes

Ingredients:

1/2 stick (4 tbsp) butter, softened to room temperature
2.5 cups powdered sugar
1 tsp vanilla
1 cup smooth peanut butter
1/2 tsp salt
1 cup milk or dark chocolate, your choice

Preparation:

1. In a mixing bowl, combine the softened butter, peanut butter, powdered sugar, vanilla, and salt.

2. Mix on medium speed for 1-2 minutes, until very smooth and well combined.

3. Using a teaspoon, form mixture into balls the size of a quarter. Place balls on cookie sheet covered with foil and chill in refrigerator for 30 minutes.

4. While balls are chilling, melt the chocolate. Temper the chocolate if you desire.

5. Once balls are firm, they can be dipped. Using a toothpick, skewer a ball and dip it halfway into the melted chocolate. You want to leave at least a dime-sized circle of undipped candy on top of the ball.

6. Drag it along the lip of the bowl to remove excess chocolate, and place it back on the cookie sheet. Repeat with remaining peanut butter balls.

7. Return balls to fridge to set the chocolate. Serve once candies are firm.


YUMMY!

[RipplingWaves55]

Wow...
SWIRLED PUMPKIN AND CARAMEL CHEESECAKE

(This is a delicious recipe, but it's for the person who really enjoys baking and wants to take the time to make a very special cheesecake)

INGREDIENTS

** Crust **
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

** Filling **
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream (***I don't use this.. but it's up to you***)

DIRECTIONS:

CRUST
Preheat oven to 350 degrees.
Finely grind crushed cookies, pecans and sugar in processor.
Add melted butter and blend until combined.
Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.


FILING
Using electric mixer, beat cream cheese and sugar in large bowl until light.
Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping.
Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl
and beat until well combined.
Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almostfill pan).
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour
15 minutes.
Transfer cheesecake to rack and cool 10 minutes.
Run small sharp knife around cake pan sides to loosen cheesecake and cool.
Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature.
Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine.
Press down firmly on edges of cheesecake to even thickness.
Pour cream cheese mixture over cheesecake, spreading evenly.
Spoon caramel sauce in lines over cream cheese mixture.
Using tip of knife, swirl caramel sauce into cream cheese mixture.
(Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake.
Spoon sour cream into pastry bag fitted with small star tip (do not stir before using).
Pipe decorative border around cheesecake and serve. That one sounds SO yumm!

[RICHARD]

I bought some SAZON for carne asada!
I was at the butcher's display at the store and while waiting for my turn I saw a small package and bought some....

I think that I'll make either a pork shoulder or beef for NYE!

I need to find the right way to cook it....I wanted to put it into a pit...but for me it's way too much work, so I am thinking of BBQ!!!!

[Scooter's Mom]

I bought some SAZON for carne asada!
I was at the butcher's display at the store and while waiting for my turn I saw a small package and bought some....

I think that I'll make either a pork shoulder or beef for NYE!

I need to find the right way to cook it....I wanted to put it into a pit...but for me it's way too much work, so I am thinking of BBQ!!!!

My brother-in-law does his on the BBQ grill. We have carne asada at almost every family gathering.

I don't ever get to participate, except in making the rice, since it is the last thing my sis-in-law makes. What is SAZON?

[Scooter's Mom]

MMMMMM....this is a hit every time I make it. :)

1 pack Jimmie Dean sausage (whatever flavor you want, I use original)
2 packs cream cheese
2 cans Rotel (I use one original, one mild, but you can go as mild or as spicy as you like)


brown sausage in skillet
melt and mix cream cheese with sausage
completely drain both cans of rotel and mix in with melted cheese and sausage

serve with scoops tortilla chips!

SUPER AWESOME and WAY EASY!

This sounds yummy! Do you melt the cream cheese all the way?

[jennielynn1970]

What is SAZON?

Sazon is a seasoning mix by Goya. It contains achiote, which gives the flavor and color. It also has MSG in it, and gives me major migraines.

I found a recipe for a home made sazon like seasoning in my one cookbook by this one spanish chef on PBS, and I want to pick up some achiote seeds at the local market and try that way.

Sazon (http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4)

[RICHARD]

OML!


I made some beef short ribs that really kicked my arse.


Recipe?

One lb of beef ribs.
.25 cups oil
3 tbs soy
.25 cup cooking wine
2 carrots
2 celery stalks
2 garlic cloves
.5 onion
2 bullion cubes
water


Take a heavy oven proof pot, heat oil and toss ribs in. I sauteed them until brown and added some soy sauce, I removed the ribs and tossed in all the veggies with the wine.

After the pot was deglazed I added the ribs, bullion cubes and water to cover the ingredients.

I put the covered pot into a 350 degree oven for 3.5 hours......Covered for the first two and uncovered for the last 1.5.


I made some smashed taters and served the ribs over it.

Man it was great. I hadn't had a meal that good in a while!!!!!

[joycenalex]

this is a puff pancake that bakes into a bowl shape that i put(formerly frozen) peaches and brown sugar/splenda on, you could use any fruit tho. i topped it with a drizzle of maple syrup. i served it with maple sausages on the side. it's a fancy weekend b-fast.;)
serves 2-4 depending , prep, 20 min, bake 25
2Tbutter, cut into pieces
3 eggs
1/2 c all,purpose flour, i used wondra
1/2 c milk
2 c fruit, or to choice
toppings sour cream, powdered sugar, maple syrup, fresh berries
1.place butter cubes in 8x8x2 baking dish or 2 quart casserole (round or square) place dish in cold oven, turn on to 400 degrees to melt the butter, about 5-8 minutes, check to make sure the butter doesn't overbrown. remove the baking dish from oven
2. if you oven bake your sausages, start them at the same time 3. in a medium bowl, beat eggs, add flour and milk, beat until smooth, immediately pour batter into baking dish, bake pancake 20-25 minutes or brown and puffed. IMPORTANT don't open the oven door during baking.
4.if using frozen fruit, gently warm on stove top, spoon warm fruit on center of warm pancake, top with sugar, or syrup and eat.
this is very like a crepe recipe, but it was easier to make and looked very nice for a holiday breakfast

[RICHARD]

I put my pork shoulder piece in the oven this morning......

I mixed BBQ sauce, mustard, vinegar, salt and a pinch of red pepper flakes...
It's been cooking for 3 hours now and my mouth is watering.


------

Bread recipes?

ANyone with a fast regular bread recipe?:D

--------



Good Golly Miss Molly.


Get a pork shoulder piece and have the butcher cut it flat-almost like a steak.


Mix 1:1 portions of BBQ sauce and mustard and 1/4 cup of vinegar.
The next one I make will be with spicier mustard.
A few table spoons of salt and a tablespoon of red pepper flakes.

Marinate the meat overnight.
Get you oven going at 350 and put the meat into a glass dish and cover for about two hours. FLip the meat over about every half hour. Uncover and cook for another hour at 250- raise the temp after your hour is up and go 350 for one half hour to reduce the sauce.

WOW. It's not too sweet and just enough spice to make it tasty.

I want cole slaw but don't have any. I cut some pickles, thinly sliced onions and a french roll cut in half.

[Karen]

------

Bread recipes?

ANyone with a fast regular bread recipe?:D


There's nothing "fast" about making bread - there's yeast and rising time, and kneading and more rising time ... but nothing like the great smell of baking bread.

[Randi]

That's right, there's no fast way to bake a bread, but you could prepare the dough the night before and put it in the fridge, it will be tastier. ;) And you don't have to use as much yeast.

Still, make sure the container is only half full, it will rise.

[RICHARD]

That's right, there's no fast way to bake a bread, but you could prepare to dough the night before and put it in the fridge, it will be tastier. ;) And you don't have to use as much yeast.

Still, make sure the container is only half full, it will rise.

Thanks!

I was looking for a simple recipe!:D

[joycenalex]

consider going to goodwill and i bet there will be several bread machines on their shelves. baking911.com has a nice section on making bread.

[RICHARD]

I have a bread machine.

But sometimes the mixes I buy are that good. I want to make my own mix!

And try to make it in the oven too!


Then I'll find a foolish woman to marry be because I can cook!:D

[mruffruff]

I'll be first in line!

[RICHARD]

I'll be first in line!

This is a website to find out about animals!;):D

[mruffruff]

I thought you were one.:confused:

Remember, I can dice, chop AND mince.:D

[RICHARD]

It's been cool and windy lately, so I have fired up the oven.
I made some roasted chicken last night with carrot, onion, scallion and bell pepper veggies and made gravy.

Today I roasted corn, potatoes, a marinated pork steak and a red bell pepper.

OMG, the bell pepper is freaking amazing. It's way too good to describe!

WOW, you have to try and roast some on their own. The smell is heavenly~:cool::eek::D

[jennielynn1970]

I love homemade roasted red peppers. They are insanely easy to do, and soooo yummy!!!

Richard, your dinners sound yummy! I've been eating pb&j since I'm broke till Thursday, lol.

[RICHARD]

I pureed the some corn, potatoe and the RBP, added olive oil and shredded some zucchini into it. Salt and cilantro!

I had it with some with crackers!

It was really good.

[wolflady]

Oh man, this thread has resurfaced and has made me hungry again! LOL That sausage dip sounds totally YUM!

I can't remember who posted it a long time back, but there was a cheesy potato recipe I copied from here that is absolutely delicious! Everytime I make them now, they are a hit and there are never any left overs!

[jennielynn1970]

I just made this yesterday morning. It is really good, and is even better when topped with whipped cream or even ice cream (butter pecan...yummmm)

Baked Oatmeal

1/2 - 1c. brown sugar
2c. milk
4 eggs
2c. oatmeal
1/4c. oil
1 Tbsp b.powder
1 Tsp. salt

Optional: cinnamon, cocoanut, dried fruit

Mix all ingredients the night before. Put in the fridge overnight. Stir again before putting into a 9 x 9 inch dish. Sprinkle cinnamon on top of batter. Bake 40 minutes at 350*.

[RICHARD]

Off EFF!

I tried to make some pork and green chile sauce.....

I DID IT!

IT wasn't what mom made but I came pretty darn close.

I have really missed some of the dishes I grew up with and have tried to get as close as possible to them.

-----------------

One time I tried to make some Red Chile Beef and called my mom for her recipe.

She told me to add 'a palm full" cumin. I added a palm full-not realizing that a 4"11" woman's palm is smaller than a 6"2' person's palm !!!!

I spent the night dying of heart burn.

With some hindsight and memory, I think I have the recipe. Let me sleep on the results and I'll post the whole thing tomorrow!:D

[Karen]

2c. oatmeal


What kind of Oatmeal? The "Quick cook oats" kind? The instant, or the old-fashioned kind?

[jennielynn1970]

What kind of Oatmeal? The "Quick cook oats" kind? The instant, or the old-fashioned kind?

My mom used the old fashioned kind. I used the quick kind and actually added about 1/2 c. more to be safe. If you use the old fashioned, it definitely needs to sit over night to get really plump.


The 9x9 pan is great, because it was nice and pudding-y in the middle and had a nice crisp around the sides. Not too thick, not too thin. Just right!

[blue]

Can I see some home made hot sauce recipes? The more heat with less heartburn the better. Thanks in advance.

[joycenalex]

absolutely no guarantee about heartburn issues....:)STORE THIS IN A PLASTIC TUB OR GLASS WITH A SNUG LID
3#fresh red chilies, jalapenos and 2 habaneros
4 1/2 red wine vinegar
10 large cloves garlic
2 T salt
wear gloves
wash and stem the peppers, in your food processor, add the garlic, chilies
and vinegar in batches, careful when opening the lid. stores for 2 months in the fridge.

[RICHARD]

wear gloves
wash and stem the peppers, in your food processor, add the garlic, chilies
and vinegar in batches, careful when opening the lid. stores for 2 months in the fridge.

I rub my eyes after a good chile chopping, Puts hair on my back!:D

--------------------

Pork in Green Chile sauce.

Take two pounds of pork - you can use chops, tenderloin anything- I have cooked pork shoulders then taken off a chunk for the recipe.

Cube up the meat about one inch cubes and toss it into a stockpot to sear it, You do not have to cook it through, just enough to brown it-set aside.

1 pound of tomatillos,
4 garlic cloves,
One med onion, quartered
One jalapeno
three anaheim chiles.
3 yellow chiles
bunch of cilantro.


Take tomatillos, husk and wash them
wash and seed all the chiles.
peel garlic

I leave a yellow and jalapeno chile whole for taste and a little heat!

Take all the chiles, garlic and tomatillos into a pot with enough water to cover and bring to boil for approx 30-35 minutes- the tomatillos will turn a gray color-do not worry.

Place it all into a blender, add your cilantro and salt, to taste, add water from the pot you cooked the veggies in to make the mix soupy.

Add the chile mix to the stock pot with the pork at the bottom and cook for 1 hour on low heat.

You may have to watch the pot closely to see it you added enough water...If you need, add more.


The meat wil finish cooking and will fall apart easier the more you cook it.,

The secret of cooking the whole dish is the thickness of the meat. Chops will cook more quickly than thicker cuts of meat.

Sorry about the 'man's style recipe"

Trust me, it's good!

[Laura's Babies]

That baked oatmeal sound DELISH!! I love oatmeal, I snatched that one!

[RICHARD]

I have been so good lately I wanted to treat myself to something totally sick and chocolatey.


DON'T TRY THIS AT HOME-you'll have all the ingredients there and will probably eat them all up!

The ultimate S'more.....


Graham crackers, Junior mints, marshmallows and peanut butter.

Jr. Mints are mint 'buttons' covered with a shell of chocolate, you can use any kind of mint chocolate if you can't find a junior mint....

Grab your cracker and smear a thin layer of PB on it, then press the Jr. Mints into the PB, burn your marshmallow, press it into the PB and JMs.....

I ate one and felt guilty. I made another one for a dessert snack after lunch....it was whiskers!

[Randi]

I just can't imagine what that would taste like. :eek: Richard, I think it will soon be time for you to go to this thread! ;) http://petoftheday.com/talk/showthread.php?t=142861

[caseysmom]

A co-worker had chicken and dumplings today ...I think I will try that tonight....anyone have a good recipe?

[RICHARD]

I just can't imagine what that would taste like. :eek: Richard, I think it will soon be time for you to go to this thread! ;) http://petoftheday.com/talk/showthread.php?t=142861


I was having a bad day......or two.....

It tasted pretty good and was so sweet I couldn't do more than one!:eek:

LOL! I have been at that thread and at an astronomical weight before!:eek:

[RICHARD]

I roasted a chikin yesterday and stuffed it with carrots, onion and celery,

I wasn't into the veggies when I cut the bird apart, so I took the drippings, veggies and some water, tossed them into the blender with some chili flakes, salt, pepper and corn starch.

I blended them and tossed them into a saucepan to get the corn starch to set up the sauce.

It was really good and tasty, the only thing that was weird were the smallest pieces of veggies that didn't blend, I guess you could run it thru a sieve if you want good creamy gravy.....

[Andie]

After Reading through this thread multiple times I just have one thing to say:


:love:Richard, marry me. :love:

Gotta love a man who can cook.:love:

[RICHARD]

After Reading through this thread multiple times I just have one thing to say:


:love:Richard, marry me. :love:

Gotta love a man who can cook.:love:

We'd have to get a house with room for two more animals!
Me and the Edster?:eek:

Oh, and you have to like spicy!:D

[Andie]

We'd have to get a house with room for two more animals!
Me and the Edster?:eek:

Oh, and you have to like spicy!:D

Isis and Bull say, "As long as you're house trained, the more the merrier."

Dustin was a bit more grumbly about it.

Spicy = great!

[RICHARD]

Isis and Bull say, "As long as you're house trained, the more the merrier."

Dustin was a bit more grumbly about it.

Spicy = great!


LOL, Toss a blanket on the floor and I am there!

Oh, I do more charcoal than propane!:D

A spring wedding? ANd I'll bake the cake......recession and all?:eek:

[RICHARD]

When I bbq I try to make two or three different types of meat. It keeps me from lighting up the BBQ-charcoal-and I can have BBQ all week.

I made hamburgers, hotdogs and cooked a pork shoulder. the price for one is really cheap- anywhere from 1.18 - 1.38 a pound, with the bone inside! A deal because you can get two meals out of it.

A five pound shoulder will get you pork/carnitas tacos and a BBQ sandwiches..

I take the shoulder, cut it down, rub with salt and pepper, wrap in heacy foil and toss on a BBQ. away from the direct heat for about 3 hours.

For the pork tacos?
Take about a lb and a half of your bbqed meat. Hand shred it, set aside.

HEat a skillet and add about 2 tablespoons of lard into the bottom, add your meat. During the heating half a lemon and remove the seeds. Squeeze one half into the meet and add the lemon, rind and all to the pan, squeeze the other half in - you can add both halves of the lemon, i like mine with both. As the lemon heats up it will get soft-it will produce more of the lemon flavor if you smash it down as you go.

Your 'carnitas' will start to get browned and the smaller pieces will get crunchy. It's all a matter of taste-

Heat up corn tortillas, toss some meat on and add refried beans, lettuce, tomato, guacamole, monterey jack and anything else you can think of!
----------------


Easy BBQ pork sandwiches?


I took the rest of the pork meat I grilled-about 2 lbs- tossed it into a pan with 1/4 cup of bbq sauce, 1/4 cup of ketchup, salt, pepper, red pepper flakes and a tablespoon of vinegar.

I them reheated it for 1.5 hours, took a potatoe smasher and 'shredded' the meat that way.
Serve on warm buns with???:D

[Seravieve]

Thought of this thread today.. Made pulled pork for sandwiches. Used a 4.79 lb pork butt, ketchup, bbq sauce, worcestershire sauce, brown sugar, pepper, garlic salt, etc.. I let it cook from 9ish this morning until 4:30ish. Was really tasty. Had to take out a lot of fat.. so next time I'll probably try a better cut of meat. Any suggestions? I saw some people use pork loin.

Made bbq beef last week with a eye of round roast. Was nice and lean. But my picky SO prefers pulled pork. :rolleyes: Either way.. it beats the pulled pork/beef out of the tubs (Lloyds or Curly's) from the store!

Made some potato salad to go along with it. 6 red potatoes, 2 hard boiled eggs, mayo, dijon mustard, bacon, paprika, sugar, pepper and garlic salt. Was really good. I love a potato salad that I dont have to pick the raw onions out of. =)

[RICHARD]

Thought of this thread today.. Made pulled pork for sandwiches. Used a 4.79 lb pork butt, ketchup, bbq sauce, worcestershire sauce, brown sugar, pepper, garlic salt, etc.. I let it cook from 9ish this morning until 4:30ish. Was really tasty. Had to take out a lot of fat.. so next time I'll probably try a better cut of meat. Any suggestions? I saw some people use pork loin.


How did you cook it and at what temp?
Please?


Loin is a little higher priced that a shoulder-Try a pork shoulder! It's leaner but you have to be really careful regarding the way that you have it cut. I like mine with the bone in for oven cooking and bone out for BBQ. I you want to take the time and do a little knife work before hand, a shoulder is nuclear!


Tonight I took the left over shoulder meat that I cooked yesterday, sliced thin into a skillet with the left over bellpepper, onion and zucchini added soy sauce and served it over rice. It was good!

[Seravieve]

Well I cut it into two pieces to get it to fit in the crock pot. Cooked it for a 2 hours on high and then took it out and separated fat from meat. Then back in the pot it went with all the sauce ingredients. I didnt shred it yet, just left it in chunks. It cooked on high until about 3:30, so about 4 hours and then I took it all out and shredded it... put it back in on low and ate it at about 5:30.

I know a pork butt is part of a pork shoulder... This cut had the bone in it still. Was really a hassle compared to the eye of round last week. Might have to look at the loins.. Might be worth a little higher price to avoid all the time I spent separating meat and fat. All depends on the price I guess.

[Karen]

Over in the "Plans for Mother's Day? (http://PetoftheDay.com/talk/showthread.php?t=152646)" thread, I said I was bringing a coffee ring:

http://PetoftheDay.com/talk/attachment.php?attachmentid=42460&d=1241800342

so Randi asked for the recipe:

This takes a fair commitment of time, so it isn't something you can make last-minute, but is well worth the effort - it tastes even yummier than it looks!
And is Ma's recipe, so fitting to share for Mother's Day:

Warm
1 cup of milk to 110 degrees or more with
1/4 cup margarine or butter.

Beat in:
1/4 cup sugar
1 tsp. salt
2 eggs

Mix separately:
1 1/2 cups flour
2/3 cup dry milk powder
1 package dry yeast

Beat into milk mixture, cover and leave it alone for 45-60 minutes. Add another 1 1/2 cups of flour, mix very well, cover and freeze (more or less.) Leave it in the freezer until it is all frozen, then put it into the refrigerator for 3 or 4 hours.

Dump onto floured surface, (flour your hands and) knead it until it is smooth and waxy feeling, but still cold.

Melt the other half of the stick of butter/margarine.

Mix together 1 cup sugar and 1 tsp. cinnamon.

Roll the dough out as wide and thin as you can. Then cover the surface with the melted butter, and sprinkle the cinnamon sugar out evenly. Roll it up, using a spatula to pick it up carefully if it sticks. Put it into a greased pan, any shape you want*, brush with melted butter. Grease scissors, cut, then tip the pieces over a bit. Cover with plastic wrap, let rise until doubled in bulk.

* If you split the dough into two equal parts, you can make two round ones in pie pans. For Peterson family gatherings, it all goes in one big oblong pan.

Bake at 350 degrees until it is nice and brown and you cannot make a dent it the whitish part in the middle. (Time depends on the size coffee ring you are making, it takes less time for the 8-inch round ones than the giant oblong ones.)

Take a cooling rack, and have your serving plate right near by. Flip it onto the cooling rack then immediately onto the serving dish, so it is right-side up.

Cover quickly with a frosting of a cup or two of confectioner’s sugar mixed with just enough water and 1 tsp. vanilla to turn it into a thickish grey paste. Slather that over the top, and it will melt and form a pretty and yummy glaze. Let cool a bit before you serve, so no one burns themselves. The glazes serves as a nice seal as well, so it is fine to make the day before, just cover it after it is cool.

[Randi]

Thank you, Karen! :) It does seem quite a bit of work, but I'm sure it's yummy. I don't think it's one I'm going to make right away, though. When I do, I'll let you know the result.

[RICHARD]

Fish casserole?

I BBQ/steamed some tilapia and veggies on the grill and set it aside in the fridge. I forgot about it and decided to make something where I could use it all and not let it go to waste.

2 lbs of cooked tilapia
1 cup of cheese- your choice. I put shredded mozzarela (sp?)
2 cups of cooked veggies-I had sliced zucchini, onions, green beans.
3 eggs, slightly beaten.
2 tbls. butter
Crushed crackers (you could use croutons or cubed dressing!)
salt, pepper and what ever you may like to season the dish with.

Flake up the fish, add the veggies, cheese and eggs. Add to a greased 9x9 oven dish and drop the butter on top.

Toss into a 350 oven for about 30 minutes, take the crackers and toss them on for the last 10 minutes.

-------------------

I cooked the fish and veggies in foil on the grill, you can do the same in a steamer on the stove-it saved cooking time in the oven!


The crackers were kinda bland for the dish, So the next time I try it I'll check into some flavored croutons or seasoned bread crumbs.

[RICHARD]

http://www.youtube.com/watch?v=qBjLW5_dGAM&NR=1

:D

[MoonandBean]

I put "recipes" in he search and found this thread. I found the best recipe at Wegman's and have made it twice so far. The marinade literally takes one minute to make. Make it in the morning and toss the chicken into it and leave in covered bowl in the fridge for 6-8 hours. Then bake for 2 hours. It takes planning but it is sooo good. Here is the recipe:

http://www.wegmans.com/webapp/wcs/stores/servlet/RecipeDetailView?langId=-1&storeId=10052&productId=567047&catalogId=10002

[Karen]

I put "recipes" in he search and found this thread. I found the best recipe at Wegman's and have made it twice so far. The marinade literally takes one minute to make. Make it in the morning and toss the chicken into it and leave in covered bowl in the fridge for 6-8 hours. Then bake for 2 hours. It takes planning but it is sooo good. Here is the recipe:

http://www.wegmans.com/webapp/wcs/stores/servlet/RecipeDetailView?langId=-1&storeId=10052&productId=567047&catalogId=10002

What kind of oil is "Wegman's basting oil" and what's their barbecue seasoning like?

No Wegmans anywhere near here, and brown sugar and chicken I can identify ...

[MoonandBean]

I think any basting oil will do (The Wegmans one has some herbs in it) and the barbeque seasoning is just a brown powder. The dark brown sugar probably makes the marinade. I did find I had to use more basting oil than the recipe called for. It was too thick as was. I made it more like a salad dressing consistency.

[Laura's Babies]

I just made this yesterday morning. It is really good, and is even better when topped with whipped cream or even ice cream (butter pecan...yummmm)

Baked Oatmeal

1/2 - 1c. brown sugar
2c. milk
4 eggs
2c. oatmeal
1/4c. oil
1 Tbsp b.powder
1 Tsp. salt

Optional: cinnamon, cocoanut, dried fruit

Mix all ingredients the night before. Put in the fridge overnight. Stir again before putting into a 9 x 9 inch dish. Sprinkle cinnamon on top of batter. Bake 40 minutes at 350*.

I make something close to that and have played and played with the recipe.. The orginal is..

Easy Chocolate Oatmeal Cake
A delicious and moist treat.
55 min | 15 min prep
SERVES 12
1/2 cup rolled oat
1/2 cup butter
1 cup boiling water
1 1/2 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons cocoa
Grease an 8 x 8 pan.
Mix oats, boiling water, and butter.
Let cool.
Beat sugar, eggs and vanilla.
Add cooled oat mixture to sugar/egg mixture.
Sift the dry ingredients together.
Add to the wet mixture and mix well.
Spread into the prepared pan.
Bake at 350 for 40 minutes.

I leave out ALL the fat (butter) and use applesauce or crushed pineapple (I use 1/2 a cup to 1 cup) for a low fat version of it. I have added cinnamon, walnuts, chocolate chips and or dired cranberries. It is like a moist big brownie and I can't get enough of them.


I am glad to see this thread brought back.. I got one to share, it is NOT mine, I have never made it but I will next trip. Just LOOK at it! It looks to die for!

http://img.photobucket.com/albums/v288/Grammy707/Cooking/Pecancaramelcake.jpg

Chocolate Praline Layer Cake


Ingredients:

1. ½ cup butter or margarine
2. ¼ cup whipping cream
3. 1 cup firmly packed brown sugar
4. ¾ cup coarsely chopped pecans
5. 1 (18.25 oz) package Pillsbury Moist Supreme Devil’s Food Cake Mix
6. 1 & ¼ cups water
7. 1/3 cup oil
8. 3 eggs

Topping:

1. 1 & ¾ cups whipping cream
2. ¼ cup powdered sugar
3. ¼ teaspoon vanilla
4. 16 whole pecans—if desired
5. 16 chocolate curls—if desired

Heat oven to 350F. In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Butter and flour 2 8 or 9 inch cake pans. Don't flour the sides—just butter. Pour evenly into the cake pans. Sprinkle evenly with chopped pecans.

In a large bowl, combine cake mix, water, oil and eggs. Beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

Bake at 325 for 35 to 45 minutes or until cake springs back when touched lightly in center. Make sure cake is done. Put a knife through the center and see if there is still raw cake at the bottom center because this is where the cake cooks last. It takes a lot of heat to fully cook this cake. Cool for 5 minutes in the refrigerator and then remove from the pans--turn the pans up-side-down so the praline runs down the sides of the cake layer. Put bottom layer on cake pan, and put 2nd layer on a thin piece of cardboard with wax paper or something that you can slide it off. It also goes on up-side-down like the bottom layer. Then cool both layers for 1 hour in the refrigerator—important!!

In a small bowl, beat 1 & ¾ cups whipping cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

16 servings.

[cassiesmom]

I am trying to eat more appropriately. I have been eating gobs of fast food lately - expensive and unhealthy. I like couscous and rice and I am trying to use brown rice and whole-wheat pasta. Does anyone use grains like quinoa, frakee (sp?), etc? Kasha is a Russian/Jewish ingredient- maybe you've seen it accompanying beef stroganoff or as part of kasha varnishkes. I can handle that. Barley is an Eastern European food too- my grandmother used to make it as a side dish and I like barley soup. So I'm comfortable trying both of those. How do I get more grains and less junk in my diet? I I should be eating more vegetables, too. I keep instant oatmeal packets in my desk drawer at work for quick lunches.

Thank you all,
Elyse

[RICHARD]

Please try this.

Serves about two people?

I don't know what to call it....except delicious?

I bought a bunch of Tilapia fillets and cooked them on the grilll...Lord, they were fantastic!


4 tilapia fillets - i guess any white fish would be as good!
.5 bell pepper
.5 yellow onion
1 potatoe
salt , pepper and what ever seasoning you like.

First,
Slice all the veggies as thin as possible.

Grab a piece of foil-enough to roll up the fish and keep the juices in.

Place the sliced potato on the foil, followed by the fish.

Take the bell pepper and onion, put that on top of the fish, put the another fillet on top and layer on more potato over that. salt and pepper to taste.

Roll the foil up tightly and toss onto the upper grill of your bbq or grill. If you do not have an upper section? Place the packets at the edge of the grill away from direct flame.

Cook for about 20 minutes, serve the packets with lemon slices and a side dish.

Rice is nice......

When you open the packets do it over the rice! The fish 'gravy' is outta this world.

Get a loaf of hard crusty bread to sop up the juices.

:D

It's a nice tasty dish that is easy to prep, cook and serve.

[RICHARD]

The last two days I have made pizza dough using this recipe....

http://www.recipepizza.com/doughs/pizza_dough.htm

I doubled the recipe-It calls for one tsp of yeast- a packet is 2.25 tsps, so by doubling it, I can make two batches. Each batch makes about two medium thick crust pies or two large thin crust pizzas.

I also put in two tablespoon of sugar instead of honey.

It's a great dough, easy to work with and very simple to make.

One hint?

Roll it thin- it plumps up to twice it's thickness after cooking.:D

[Karen]

I make something close to that and have played and played with the recipe.. The orginal is..

Easy Chocolate Oatmeal Cake
A delicious and moist treat.
55 min | 15 min prep
SERVES 12
1/2 cup rolled oat
1/2 cup butter
1 cup boiling water
1 1/2 cups brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons cocoa
Grease an 8 x 8 pan.
Mix oats, boiling water, and butter.
Let cool.
Beat sugar, eggs and vanilla.
Add cooled oat mixture to sugar/egg mixture.
Sift the dry ingredients together.
Add to the wet mixture and mix well.
Spread into the prepared pan.
Bake at 350 for 40 minutes.

I leave out ALL the oil and use applesauce or crushed pineapple for a low fat version of it. I have added cinnamon, walnuts, chocolate chips and or dired cranberries. It is like a moist big brownie and I can't get enough of them.



Um, I read that twice, and there's no oil OR applesauce in the recipe ... how much?

[jennielynn1970]

http://img.photobucket.com/albums/v288/Grammy707/Cooking/Pecancaramelcake.jpg

Was looking at this and Dave says to me "you are making that this weekend, right?"


I guess so!

[RICHARD]

Was looking at this and Dave says to me "you are making that this weekend, right?"


I guess so!

So what happened?

----------

I have a "hate cooking" thing that I want to get off my chest.



I was making some instant rice, fried whatever and I was trying to see what I needed to get. On the package?


RICE-A-ROW-KNEE


1 cup water
oil, milk

they then put the stupid pictures of the cups, (If I cannot read the writing, what makes them think I can read a pictograph that looks like to smudged dots to me?) to make sure that you know how much liquid to add to the mix.

And this is with my good glasses!:eek::confused:;)

[AmberLee]

I am SO glad this thread was started. I couldn't find a couple family favorite recipes until I remembered posting them here ... and found a BUNCH of new favorites from so many others here. Thanks all!!!

[RICHARD]

I am totally stunned.

I really never ever try to cook anything more than once. If I screw it up, I really give up on it. I have tried to cook rib a few time before and totally sucked at it.

I saw a Bubbly Flay program on the cooking channel and watched him prepare a slab of ribs.

They were beef (babyback) ribs.

I got it into my head that I might be able to pull that off!:rolleyes:

I followed the 'recipe' and DID IT!

It's more a technique-I took the ribs and put salt, pepper, chili flakes and tenderizer on them. I rubbed them well, placed them into a foil and tightly wrapped then. They went into an oven for 2.5 hours at 250 F.

When I removed them I drained the liquid into a bowl w/a hickory bbq sauce, mixed it up and put that into the fridge for about an hour. that measurement depends on how much liquid/gravy come out of the foil, about a 50:50 ratio.

I left everything cool down and started a propane grill outside.

I put the ribs on the grill and took the BBQ sauce out of the fridge-when the sauce cools the fat stays on top - skim that off and use the rest to baste the ribs as they reheat. try it for 20 minutes, on a medium grill, turning them every 5 minutes and basting as you go.

End result?

The meat fell of the bones and it didn't taste anything like the prepacked, sugary ribs you get at the store or restaurant. IF you do like a sweeter tasting rib, don't use the salt, and just baste the ribs when you reheat them on the grill with your favorite BBQ sauce, no oven juices.

I think I will make more later on in the week!:)

[RICHARD]

Fried Green Beans

2 tablespoons olive oil (we prefer bacon fat for taste)
1 tablespoon butter
2 cups fresh green beans, trimmed and cut to preferred length (we like 'em long)
2 tablespoons lemon juice
1 pinch garlic salt
Salt & pepper to taste (watch the salt if you use bacon fat)
1 teaspoon lemon zest

Heat the olive oil/fat and butter in a skillet over medium heat. Add green beans, lemon juice and garlic salt. Cook until the beans are tender but still a bit crunchy, approximately 10 minutes. Remove from heat. Salt & pepper to taste. Add lemon zest over top.


------------------

I added some oyster sauce to the end of the recipe - Tonight? Some french fried onions out of the can are the next addition!!!

One thing?

I made them w/frozen beans the first time out.....fresh is better!

[ChrisH]

Tons of great recipes guys! Thanks. :D

Not mine, obviously, but this guy ... Recipes+Gino = http://img.photobucket.com/albums/v11/CwmmawrJet/Smiles/15cdca6e.gif

Here he is making a couple of sauces.
http://www.itv.com/lifestyle/thismorning/food/ginosgreatitaliansauces/

Made a mushroom risotto from one of his recipes yesterday, first time I've ever made a risotto successfully.

Fantastico! :D

[happylabs]

Has anyone every had or made Hummingbird Cake. The recipe looks delicious! It has mashed bananna, pineapple and pecans with cream cheese frosting. Was looking for a different sort of a dessert for Easter.

Here is a link to the recipe:

http://www.joyofbaking.com/printpages/HummingbirdCakeprint.html

It does look a bit decadent too. Only a small piece? :p

[cassiesmom]

I saw this on the CBS Early Show this morning. They had a segment about recipes for Passover. I'm not Jewish but I would try this recipe anyway, because the finished dish looked delicious! It is from the Meatball Shop in Manhattan and was demonstrated on the show by the owners Michael Chernow and Daniel Holzman.

Kosher Meatballs

Ground Chuck 1-1/4 pounds
Olive oil 3 Tablespoons
Onions 1 ea Coarsely Chopped
Salt 2-1/2 teaspoons
Matzos 3 pieces broken into crumbs
Heinz Ketchup 1/4 cup
Parsley 1/4 bunch Chopped
Chicken livers 1/3 pound Chopped
Eggs 2 ea

Heat the olive oil in a large pot. Add the onions and sauté over a high flame stirring constantly until soft. Add the salt, ketchup and parsley and continue to cook for three minutes. Remove the onions from the heat and set aside and cool. Once cool, add all of the ingredients to a large bowl and mix thoroughly by hand.

Form into golf ball sized meatballs. Roast in a 400 degree oven for 20 minutes. Serve with your favorite red sauce / or mushroom gravy; perhaps over egg noodles.

[Scooter's Mom]

Has anyone every had or made Hummingbird Cake. The recipe looks delicious! It has mashed bananna, pineapple and pecans with cream cheese frosting. Was looking for a different sort of a dessert for Easter.

Here is a link to the recipe:

http://www.joyofbaking.com/printpages/HummingbirdCakeprint.html

It does look a bit decadent too. Only a small piece? :p

I have made this before. It's really yummy!

[wombat2u2004]

This is a good site.............

http://www.50plusfriends.com/cookbook/

[Karen]

I posted this in the thread I made for Aunt Bertha's birthday, but I figured I would add it here so more folks will see it!

Aunt Bertha’s Hot Fudge Sauce

Mix 4 oz. unsweetened chocolate
1 cup white sugar
1 cup dark Karo (dark corn syrup, Karo being a brand name)
1/4 cup water

Cook over moderate heat or in microwave, stirring constantly over heat, occasionally in microwave, until it forms a soft ball in cold water. Start checking after 4 minutes if you are using a microwave. Enjoy over ice cream.

It gets all stretchy and chewy when cold - if you put it in the fridge you can stand a spoon up in it, but just rewarm it, and spoon over cold ice cream, or whatever you need good dark chocolate sauce to complement, and there you are!

If you have a "candy thermometer" you can use it, otherwise the test is take a cup of cold water, and drip one drop in. If it just sinks to the bottom and flattens out, keep cooking. If it forms a soft round ball on the way down - it's perfect!

[pomtzu]

This is supposed to be the original recipe for the clam cakes served up at the Shore Dinner Hall at the now defunct Rocky Point Park, in Warwick, RI. Can't say positively that it is, but it sure tastes the same as I remember them, and the recipe came to me from a very reliable source.
Give them a try - and enjoy!


ROCKY POINT CLAM CAKES

2 1/3 cups flour
1 1/2 tbl baking powder
1/2 tsp sugar
1/2 tsp salt
1/2 tbl black pepper (important!)
1 1/2 cups clam juice
2 1/2 cups chopped clams (fresh are best, but you can sub with canned if necessary)
3 eggs - separated

Combine dry ingredients. In a separate bowl, mix together egg yolks and clam juice. Add egg yolk mixture to dry ingredients. Add clams. DO NOT OVERMIX!

Beat egg whites until stiff. Fold into batter.

Drop by spoons full into hot oil - deep fry at 375 degrees until golden brown. Drain on paper towel.

Makes about 3 dozen.

[RICHARD]

Easy spaghetti sauce.


I made the clam sauce and just made the sardine style tonight.


Clam spaghetti sauce.

1 can clams - 15 ounce can, undrained.

1 can flavored spaghetti sauce- ounce can.

Olive oil,
Garlic,
Salt,
Pepper,
Basil.


Heat up the oil and toss in the garlic, how ever much you like.

Toss in the clams and sauce, salt and pepper and heat it.

Salt and pepper and add your basil-this is a fast sauce that you can punch up however you like.


Just change out the clams with sardines- for a sardine sauce. I could not even taste them.....:D

[RICHARD]

Crock pot recipe for Chili Verde-Pork in green chili sauce.


Here's the way I made mine. Do you like spicy? You can add more chilis. Do not be afraid when you taste it the first time.
If you leave it overnight in the fridge, the spicy goes away and the dish flavors become more intense.
Cook time?
4-5 hours in a crock pot according to meat thickness.

Ingredients
4 Anaheim chilis/4-6 inches long.
4 yellow (guero) chiles
4 tomatillos
1 can of green salsa- 8 ounce.
1 small onion chopped
3 bullion cubes, chicken or beef.
1/3-1/2 head of garlic, peeled
3-4 lbs of pork espadilla(pork shoulder)- I buy this by the piece from the butcher.
Water, salt and pepper.

*hints/tips?

If you like a 'stewier' version? rough chop the chiles. Reduce water at the beginning of the recipe.

For a soupier style? Process the chilis and onions before you toss them into the crock pot. Add more water.

Take the Anaheims and char them over an open flame.
Make sure you get the whole chile charred, it makes peeling them easier.
Place them in a bowl and put the bowl into a plastic bag, set aside.

Brown the pork in a pot until it gets a nice crust-you don't have to do this, but I love the way it turns out.

Remove the meat and add about 2 cups of water and the bullion cube to the pot to deglaze.

Chop the onion, chop and seed the guero chilies, as you know, remove the seed and veins to reduce the heat..

Peel and quarter tomatillos. Peel, stem and deseed the Anaheims.

(remember, you can either put them in as-is or process them!)

Place meat and chile/onions/tomatillos/garlic mix into a crock pot add the water/bullion mix into the crock pot and finish adding water to cover the contents.

I start the crock pot at high for about 2 hours then reduce it for the final 2-3 hours?

I keep the can of green chili to add for the flavor.
I sounds like too much chili in the recipe, but this made it bolder, You taste as you go along and decide if you want to add it.

Salt and pepper as you go along, When you can pull the meat apart, like pulled pork? it's done.

[cassiesmom]

The hospital cafeteria was serving chili-cheese fries today ... honest ... a layer of French fries topped with chili and grated cheese. That just struck me as an unusual combination. I love chili and I like French fries, but together? That I'm not sure.

The soup of the day tomorrow is Italian Wedding- can someone please tell me w hat that is?

Thank you,
Elyse

[Karen]

The hospital cafeteria was serving chili-cheese fries today ... honest ... a layer of French fries topped with chili and grated cheese. That just struck me as an unusual combination. I love chili and I like French fries, but together? That I'm not sure.

I have seen that offered in many restaurants, actually. Looks messy and calorie-packed, but probably really yummy. I couldn't eat it - I'm allergic to almost everything in chili but the tomatoes and onions, so it would not tempt me in the least!

[jennielynn1970]

This is what I'm making tonight....

Southwestern Roasted Chicken & Squash

4 tsp. olive oil, divided
2 tsp. lime juice, plus lime wedges for serving
1 tsp. honey
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. chili powder
1/4 tsp. salt, or to taste, divided
freshly ground pepper to taste
6 boneless chicken breasts
3 cups cubed (3/4 “ pieces)butternut squash
2 medium onions, peeled and cut into ? “ wedges(2 cups)
1 Tbsp. coarsely chopped fresh cilantro or parsley(optional)

Preheat oven to 425. Coat a large roasting pan(or large baking sheet with sides) with cooking spray. Mix 2 tsp. oil, lime juice, honey, cumin, paprika ,chili powder, 1/8 tsp. salt and pepper in a small bowl. Remove skin from chicken; trim fat. Rub chicken pieces with the spice mixture and place in the center of the roasting pan. Bake, uncovered, for 20 minutes.

Meanwhile, combine squash, onions, remaining 2 tsp. oil, 1/8 tsp. salt, and pepper in a large bowl; toss to coat. When chicken has roasted for 20 minutes, place the squash mixture in the roasting pan around the chicken pieces. Bake, uncovered, until the chicken is cooked through and vegetables are tender, turning vegetables twice, 40 or more minutes. Sprinkle with cilantro or parsley, and serve with lime wedges.


***For the butternut squash, I prick the skin with a fork and nuke it for about 10 minutes in order to get the skin tender enough to peel with a knife***

***I also double the sauce mixture, just because I like a lot of it, lol***

[Karen]

The other night, an experiment that turned out extra yummy -

Sliced up a handful of mushrooms - three white and a bunch of Crimini

Threw those in a pan with a tablespoon of butter, set to sauté-ing, and after 5 minutes, when they were mostly shrunk down, sprinkled in a bunch of thyme, and a bit of salt, plunked a boneless skinless chicken breast on top of them, cooked a couple minutes each side, then threw it in the oven, which was set at about 350F, for 15 minutes, then pulled it out, shook some parmesan cheese on it, added cream enough to coat the bottom of the pan, then stuck it back in the oven for 7 more minutes. Checked, the chicken was cooked, so I put the chicken on the plate, then stirred what was left in the pan and dumped it over as a sauce.

Was quite yummy, so I figured I'd share with you all! Easy easy and tasted quite luxurious.

[Karen]

Pumpkin Butter...from the kitchen of "One Perfect Bite"

Ingredients:
1 (28-oz.) can pumpkin puree
3/4 cup apple juice
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon mace
2 teaspoons cinnamon
1 teaspoon nutmeg
1-1/2 cups granulated sugar

Directions:
1) Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. I cook mine until a spoon pulled through middle of mixture leaves a trail that does not close in upon itself. If you plan to use immediately, let cool to room temperature. Pack into storage containers and refrigerate for up to a month. Pumpkin butter can also be frozen for up to 6 months. Yield: 3 cups.

Anna posted over on Facebook that she's making this - sounds yummy and seasonal - and it's already Karen Safe!

[caseysmom]

The other night, an experiment that turned out extra yummy -

Sliced up a handful of mushrooms - three white and a bunch of Crimini

Threw those in a pan with a tablespoon of butter, set to sauté-ing, and after 5 minutes, when they were mostly shrunk down, sprinkled in a bunch of thyme, and a bit of salt, plunked a boneless skinless chicken breast on top of them, cooked a couple minutes each side, then threw it in the oven, which was set at about 350F, for 15 minutes, then pulled it out, shook some parmesan cheese on it, added cream enough to coat the bottom of the pan, then stuck it back in the oven for 7 more minutes. Checked, the chicken was cooked, so I put the chicken on the plate, then stirred what was left in the pan and dumped it over as a sauce.

Was quite yummy, so I figured I'd share with you all! Easy easy and tasted quite luxurious.

I need to try that it sounds really yummy.

[RICHARD]

I have been craving lasagna for the last month and a half.

I saw this recipe on the web and tried it.


http://www.kitchendaily.com/recipe/beef-and-mushroom-lasagna-141256

I made a few changes to the recipe- I added some sliced mushrooms, thinly sliced zucchini and ricotta cheese.

It was easy, fairly quick to put together and pretty tasty.

I would add a touch of Italian seasoning to the sauce. The canned stuff was kind weak.

have fun.

[momoffuzzyfaces]

I tried a new recipe yesterday. I like it a lot. It's called:
Cranberry Salad

One 8 oz can crushed pineapple - drained
one can whole berry cranberry sauce - I used this but and going to make it with the jelled type next time as I don't care for the seeds.
2 cups mini-marshmallows
2 cups whipped topping - I used half of an 8oz container - thawed

mix the cranberry sauce and pineapple together, add the marshmallows. Then fold in the whipped topping.
Chill for 2 hours before serving.

If you add chopped walnuts, it would taste just like a dish my step mom made for Thanksgiving every year. I like it either way but better without them. :love:

[happylabs]

Spaghetti Pie

http://www.recipe.com/spaghetti-pie-1/

I made this last night and it turned out awesomely good. I'm doing low carb so I used Dreamfields low carb spaghetti.

I used a whole egg instead of egg whites and ricotta cheese instead of cottage cheese because that is what I had in the fridge.

I didn't have any mushrooms or green peppers so I didn't put them in. I used a can of fire roasted diced tomatoes instead of the tomato sauce and sort of smashed them down a bit.

I had leftovers for lunch today and it was even better than last night.

Sort of fun to make too.

[shais_mom]

http://allrecipes.com/Recipe/Sour-Cream-Chicken-Quiche/Detail.aspx

I have made this twice and its turned out awesome both times. I subbed spinach for green pepper and added an extra egg. And used a deep dish pie crust. Definately one I will keep going back too.

[shais_mom]

and I've made this too -
its good and convenient and can be made to suit your taco taste. :) I cheated and used the Steam fresh rice bags the first time I fixed it.

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/okinawan-takoraisu-aka-e2809ctaco-ricee2809d/

[cassiesmom]

One of the finalists on "Next Food Network Star" yesterday made a Philadelphia cheese steak sandwich wrapped in a burrito. It looked delicious- gooey, messy, and yummy :)

Which got me thinking: What's on a Philly cheese steak sandwich besides the steak? (Bell pepper? Onion? Tomato? I think I'd like it with a slice of tomato under the melted cheese.) What kind of cheese do you usually find on the sandwich-- is it cheese whiz or can I use real cheese? Do you toast the roll first? Is it on a hoagie roll, or can I make it with good Chicago Italian bread? Do they use a meat cutter to get the steak that thinly sliced? The finalist's wrap looked really good to me and I think it would be easy to prepare, but I'd also like to have it as a traditional sandwich some time.

I'll just be over here in the kitchen making... Chicago style hot dogs! I know what to put on those!

Thank you,
elyse

[ChrisH]

A favourite. :)

Warm asparagus and potato salad

Ingredients
600g new potatoes, halved or quartered, depending on size
1 bunch asparagus, trimmed and cut into short lengths
5tbsp olive oil
1tsp clear honey
2tbsp cider vinegar
1tsp Dijon mustard
½ bunch spring onions, trimmed and sliced diagonally
4 large free-range eggs
1 packet baby gem lettuces
50g Parmesan shavings

Steps
Boil the potatoes for 15-20 minutes or until tender. Drain and put in a large bowl.
Add the asparagus to another pan of simmering water and simmer for 5 minutes. Drain and add to the potatoes.
Whisk the oil with the honey, vinegar and mustard, then season. Add the spring onions to the warm potatoes and asparagus. Pour on the dressing and mix gently.
Poach the eggs. Divide the baby gem lettuce between 4 plates. Pile the asparagus, potatoes and spring onions on top, and add an egg and Parmesan shavings to each.

[mon]

Please make Homemade Tartar sauce

1 cup mayonnaise
2 finely chopped dill pickles
1 finely chopped sweet gherkin
2 or up to 5 sweet pickled onions
1 tsp of dill weed (fresh is good) dry will do
1/4 tsp. onion pwdr.
1/8 tsp garlic pwdr.
squeeze of fesh lemon to taste

This is so excellent ya gotta taste it. I can never eat store bought Tartar sauce cuz it's very unpleasant. xoxox

[Karen]

Tried a new experiment the other day that came out so yummy, I figured I should share it! This serves one, but you can scale it up or down according to your needs, it was just such a yummy combination of flavors that worked well!

Tarragon Chicken and Asparagus
Take a chicken breast - or whatever chicken part you want, and sprinkle it with salt, pepper, and then liberally with tarragon on each side. Place in a greased dish, and bake in a 350-degree over for 20 minutes or so (depending on how thick the chicken is, I use a boneless skinless breast, so 20 minutes will do fine.

Set a pan of water to boil. I used a bow tie pasta, but any pasta that takes less than ten minutes is fine.

While the water is heating, wash your asparagus, enough stalks, your choice, I did about 7-8, I think, and snap it into about one-inch chunks. Discard the bottoms, and set the top pieces aside. When the water is boiling, add your asparagus except for the tops. Set the timer for 7 minutes, you can add your pasta at whatever point you need.

Meanwhile, in a bowl, dump about 2 tablespoons of cream, a teaspoon or more of tarragon, and about a half cup or more of shredded Parmesan - depending on how cheesy you like your pasta. Cut the cooked chicken breast into bite-sized pieces, add that to the bowl.

When the timer goes off, add the tips, and reset the timer for 3 minutes. At this point, test, and your asparagus should be done, as well as your pasta. Strain, dump into the bowl, and stir it all together.

Add more salt and pepper as desired, if desired - depends on your personal taste, and how salty that particular Parmesan is - the stuff I had was a really good one that was naturally salty, so I didn't need much more.

Then enjoy! It was a nice combination - the asparagus and chicken and tarragon all played off each other quite nicely!

[kittycats_delight]

Hey guys, If any of you are on facebook and want to join a recipe exchange page check out this one (https://www.facebook.com/pages/Recipe-Exchange/264220579102). You can request recipes or post your own. I have posted several myself.

[Randi]

Karen, that one sounds yummy, and easy. I must try it! :)

[cassiesmom]

There's been a conversation in Thursdays (#546) about blueberry slump. I thought it might be like a brown betty, but it's not. I found this on Taste of Home Web site.

Ingredients

•3 cups fresh or frozen blueberries
•1/2 cup sugar
•1-1/4 cups water
•1 teaspoon finely grated lemon peel
•1 tablespoon lemon juice
•1 cup all-purpose flour
•2 tablespoons sugar
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 tablespoon butter
•1/2 cup milk
•Cream or whipped cream, optional

Directions
•In a large heavy saucepan, combine the blueberries, sugar, water, lemon peel and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
•Meanwhile, in a large bowl,combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir until moistened.
•Drop dough by spoonfuls onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired. Yield: 6 servings.

[Karen]

Cool, I wonder if this is the one Lady's Human found? We expect reports back ...

[cassiesmom]

A question for bakers. I have a cookie recipe that uses cake flour. So I have a box of Swans Down cake flour on hand that is almost full, except for what I took out for cookie dough. Should I keep it at room temperature, or should I refrigerate or freeze it? Does flour "go bad"? It's my mom's recipe and we usually make a batch for Christmas. I made them for a shower, so I'm now the lucky owner of this nearly-full box of cake flour. I am not a good baker - Pillsbury slice-and-bake is more my style. Maybe I'll just take the whole box over to my mom. I'm sure I won't be using cake flour anytime soon.

[Karen]

A question for bakers. I have a cookie recipe that uses cake flour. So I have a box of Swans Down cake flour on hand that is almost full, except for what I took out for cookie dough. Should I keep it at room temperature, or should I refrigerate or freeze it? Does flour "go bad"? It's my mom's recipe and we usually make a batch for Christmas. I made them for a shower, so I'm now the lucky owner of this nearly-full box of cake flour. I am not a good baker - Pillsbury slice-and-bake is more my style. Maybe I'll just take the whole box over to my mom. I'm sure I won't be using cake flour anytime soon.

It can be kept at room temperature, as long as it in a dry place. Doesn't "go bad" I have never had that happen, and I only use it every couple years, probably!

[cassiesmom]

My sister's neighbor has a pear tree in her backyard, so she brought some pears to my sister. My brother remembers that our great-grandparents had pear trees on their property and my great grandmother used to can the pears. My niece doesn't like pears because they are "gritty". I don't especially like fresh pears because I've never gotten good at selecting a ripe one. I like canned pears, though. Maybe I should go to Whole Foods and try the organic pears from their produce aisle. Maybe I'll just have an apple instead. How do you choose a good pear?

[Lady's Human]

Smell and feel, though they might have issues with poking one with your thumb. Most of the commercially sold pears have to sit a while to ripen, as they're shipped almost ripe. A really ripe pear will bruise very easily. (They also leave juice running down your shirt!)

[pomtzu]

It can be kept at room temperature, as long as it in a dry place. Doesn't "go bad" I have never had that happen, and I only use it every couple years, probably!

I always keep flours and sugars and the like, in airtight containers. They must seal and be air tight, or they will eventually get buggy. I don't care how much you clean - if it sits in your pantry or in a kitchen cabinet - you will get bugs/weevils in it.

[Karen]

I always keep flours and sugars and the like, in airtight containers. They must seal and be air tight, or they will eventually get buggy. I don't care how much you clean - if it sits in your pantry or in a kitchen cabinet - you will get bugs/weevils in it.

Must depend on where you live! My cake flour is in its original box, so a cardboard box with a plastic/wax bag inside it, and I have never had any bugs in it! My normal staples - sugar, flour, whole wheat flour - I use often enough so they are in metal canisters.

[pomtzu]

Must depend on where you live! My cake flour is in its original box, so a cardboard box with a plastic/wax bag inside it, and I have never had any bugs in it! My normal staples - sugar, flour, whole wheat flour - I use often enough so they are in metal canisters.

Maybe the further south you go, the more susceptible one is to getting those bugs. Weevils are the worst. Yuk! I can remember when I was a kid and living in RI, my mother kept the flours and sugars in regular canisters that sat on the kitchen counter, and they didn't have lids that sealed, and there were never any bugs in any of it. That never worked here as I learned from experience. Some of the critters around here would try to carry the whole canister off! :eek: