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
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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
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**
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. ;)
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
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..
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
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!Quote:
Originally Posted by carole
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
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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.
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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!
Quote:
Originally Posted by 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.Quote:
Originally Posted by AmberLee
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!
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?
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.
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. :)
That will generally feed between 6-8 people, which is my preferred limit with dinner parties:DQuote:
Originally Posted by Randi
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.Quote:
Originally Posted by sasvermont
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
How many oz. is the pumpkin??
That's a lot of evap. milk for 2 pies. Wow.
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.
It was a one pound and four ounce can of pumpkin.Quote:
Originally Posted by jenn_librarian
Indeed! That's what I thought!
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!
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
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You can use as a marinade, serving sauce or as a spread on bread-
I love this on french bread, toasted lightly.
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.Quote:
Originally Posted by caseysmom
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.
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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.
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.
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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.
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?
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!!!!!
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.
Wow! Way to channel your ethnic heritage, dude! Care to post the recipe? And technique hints ...?Quote:
Originally Posted by RICHARD
And don't forget dumb luck!:DQuote:
Originally Posted by Karen
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!
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!
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...
caseysmom, that sounds yummy.
I've never been able to make homemade mac n cheese that wasn't all stringy and gross. :(
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!
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!
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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!
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!
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!
Quote:
Originally Posted by jenn_librarian
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
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.
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!
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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