The one and only Recipe Thread

[Sylvan]

Im starting this thread so people have a place to share their receipes.

Today I am making chlli and chicken soup in 5 gallon pots on top of my wood burner, but I also want to do something in my crock pot. Its a 10 quart crock pot.

I dont want to do beef stew, so does anyone have some other ideas and the receipes? I have had bad luck with "on-line receipes" so Im not taking any chances on that today.

Thanks!

[Michele J]

1 pound boneless chicken breasts, cut into 2-inch pieces
1 cup chopped onions
2 celery stalks, chopped
1/2 teaspoon salt
2 bay leaves
1/2 teaspoon onion powder
2 cloves garlic

1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 cups tomato juice
2 cups of chicken broth
2 cups partially cooked rice

Salt & Pepper chicken add ingredients to crockpot EXCEPT rice,Cook on low for 6 hours and ADD rice in the 4th hour.

[cookie]

what ingredients do you have on hand?

[Sylvan]

what ingredients do you have on hand?

Hang on a second, let me check....
























Okay, I have salt, pepper, and beer! :D :p

[cookie]

Hang on a second, let me check....




Okay, I have salt, pepper, and beer! :D :p
Sounds like the basis for all good meals!!! :p

I just didn't want to give you pork recipes if you have no pork, know what I mean?

[bigpoppapuff]

Hang on a second, let me check....
























Okay, I have salt, pepper, and beer! :D :p


real easy.....call your local pizzeria.....open the beer.....drink....

[cookie]

real easy.....call your local pizzeria.....open the beer.....drink....
nice simple recipe. even I could follow it. except I hate beer. Got milk???

[Sylvan]

hehehe....:D

Im going to the grosery at around 2 so I can buy whatever I might need. Maybe I should just do Beef Stew and get it over with. :) But Pork sounds good too!!! Send me the receipe. :)

[bigpoppapuff]

nice simple recipe. even I could follow it. except I hate beer. Got milk???


not a drinker here,either...and can't drink milk....probably though,it could work with your choice of soft drink....(go diet...sugar is baaaad)...

[gshowell]

Real Manicotti Shells

3 eggs
1 cup flour
I shot Grappa or Whiskey added to a short cup of water so the two combined equal 1 cup
a Pinch of salt

Mix them all together until smooth

Butter

Melt a little butter in an small omelet pan. Pour in a shot glass full of the mixture and swirl the pan until you have a very thin pancake. Cook until the mixture becomes translucent and flip it over. Cook for a few seconds more.

When you get better at it, you can have three or four pans going at once.

Real manicotti shells make manicotti sooooooooo much better.

Oh, poop, I screwed up, this ain't a stew reciepe. My Bad.....

[cookie]

here's a very simple chicken one:
Spanish Sailor Chicken
INGREDIENTS:

* 3-4 pounds chicken (cut into pieces)
* paprika
* 1/2 tbs garlic, minced (or 1/2 tsp garlic powder)
* 1 small can tomato paste
* 1 cup beer
* 1 small can black olives drained (sliced or whole, your preference)
* pepper (and salt) to taste
(the original recipe called for pimento stuffed green olives, but I prefer the black ones)

PREP:
place chicken pieces in the crockpot.
mix the tomato paste, garlic and beer.
Pour over the chicken and add the olives.
Cover,cook on low 7-9 hours

I have to write out the pork one because I don't go by a cookbook and I usually do it in the pressure cooker. It's Green Chile Stew. You can use it as a stew or burritos.

[gshowell]

Cookie, you just made me hungry.

[cookie]

Karen's Green Chile Stew
3 lbs port stew meat
4 cans green chiles (chopped)
chopped fresh or canned jalapenos- I use about 2 small fresh, but if you don't like hot, start with a 1/2 one)
3 TBS chili powder
3 TBS vinegar
1 TBS garlic
1-2 tsp cumin and oregano
1 onion, chopped (not too finely)
I very small pinch of cinnamon
1 large can drained tomatoes

I generally brown the pork, but not really necessary.
Dump all the ingredients, cook about 5-7 hours on low or medium.

Optional stuff you can add:
tomatillos
low salt chicken bouillon cubes (1-2)
jar of salsa or 1 can enchilada sauce (whatever heat level you prefer)
When I want to use it for burritos, I sprinkle the pork with a tbs or so of flour when I brown it.

[cookie]

Cookie, you just made me hungry.
geeze, I made myself hungry too! and there is no pork left in my freezer :(


Syl, can you pick me up some when you're shopping?????? :)

[cookie]

not a drinker here,either...and can't drink milk....probably though,it could work with your choice of soft drink....(go diet...sugar is baaaad)...
I drink mostly iced tea with sweet n low. Diet soda can also be very bad for you!!!!!!

nice one gs! i love fresh pasta and the grappa sounds VERY interesting!!. hubby does egg noodles by the bushel then freezes some. even frozen, it's waaay better than bagged noodles, especially with stroganoff.

[cookie]

1 pound boneless chicken breasts, cut into 2-inch pieces
1 cup chopped onions
2 celery stalks, chopped
1/2 teaspoon salt
2 bay leaves
1/2 teaspoon onion powder
2 cloves garlic

1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
2 cups tomato juice
2 cups of chicken broth
2 cups partially cooked rice

Salt & Pepper chicken add ingredients to crockpot EXCEPT rice,Cook on low for 6 hours and ADD rice in the 4th hour.
MMMMMMMMMMMMMMMMM!! Gumbo and jambalaya.
I was so busy typing, I totally missed this one MJ!

geeze, talk about taking over a thread!! sorry!!!!!!!!!!

[Sylvan]

I drink mostly iced tea with sweet n low. Diet soda can also be very bad for you!!!!!!

nice one gs! i love fresh pasta and the grappa sounds VERY interesting!!. hubby does egg noodles by the bushel then freezes some. even frozen, it's waaay better than bagged noodles, especially with stroganoff.


Ahh Haaa!!!!!!! STROGANOFF!!! Thats what I'll make!

Thanks everyone!

[cookie]

Ahh Haaa!!!!!!! STROGANOFF!!! Thats what I'll make!

Thanks everyone!
always an excellent choice :)
Wish you had thought of it a little later though, I was looking forward to seeing more recipes ;)

[Sylvan]

always an excellent choice :)
Wish you had thought of it a little later though, I was looking forward to seeing more recipes ;)


Im hoping this thread will stay alive for a while so we can all see more receipes! :)

[cookie]

Im hoping this thread will stay alive for a while so we can all see more receipes! :)
I have over 350 cookbooks, plus my own personal collection of recipes. I think I could probably help keep it alive :eek:

aren't you suppose to be shopping???

[Michele J]

Im trying to find my Aunts soup recipes

[Michele J]

Quick Broccoli & Cheese Soup
1 cup onions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon nutmeg
1/2 teaspoon minced garlic

3 tablespoons all-purpose flour
3 cups chicken stock or canned chicken broth
1 lb package frozen broccoli, thawed and separated
1/2 cup heavy cream
1 1/4 cups shredded medium Cheddar


In a pot, Add the onions,1 of the cups of chicken stock salt, pepper, and nutmeg and cook, stirring, 3 -5 minutes. Add the garlic , for 20 seconds. Add the flour and cook, stirring until the mixture is well blended , 2-5 minutes. add the rest of the chicken stock,cheese & heavy cream whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5-7 minutes. Add the broccoli and cook, until tender, for 10 minutes.

[Sylvan]

Banana bread is in the oven, chili is on the wood burner, and the stroganoff is in the crock pot. Cashed out at the grocery store at 3:05pm, its 5:15....now all I need.....is a beautiful girl.........

http://i79.photobucket.com/albums/j140/gottabeme_2006/animatedgif1-1.gif

[mesue]

Im trying to find my Aunts soup recipes
There's recipes for soup? :p j/k
I don't use them. It's like making sauce, you just do it.

[Sylvan]

I have over 350 cookbooks, plus my own personal collection of recipes. I think I could probably help keep it alive :eek:

aren't you suppose to be shopping???


Yep. I left for the grocery store around 2:30. lol And I even got blueberry strudel for dessert.

[Michele J]

There's recipes for soup? :p j/k
I don't use them. It's like making sauce, you just do it.

I NEED recipes.. Im so not domestic..I just recently learned how to boil water:D

[mesue]

I NEED recipes.. Im so not domestic..I just recently learned how to boil water:D
My grandmother said "If you can read, you can cook." My dad collected cook books. I have a bazillion of them. I use them for reference but always end up tweeking a recipe. As far a soup is concerned; if it was roasted on Sunday, it's soup (or stew) on Monday. It's the roasted brown outside that makes the soup. The only difference between soup and stew is rue.

[Jazz]

Now this is a thread I can really contribute to. I'll dig out some of my favorites, but for now here is the easiest cookie recipe....

RICOTTA COOKIES

Combine
2 sticks of margarine
2 cups sugar
3 teaspoons vanilla

Add one 16-oz container of Ricotta Cheese
4 cups of flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Drop by teaspoons onto greased cookie sheet.
Bake for 15 minutes at 350 degrees.

When cooled glaze with 1 cup of powdered sugar mixed with 2 tablespoons of milk.

These are YUMMMMMMMMMMMMY!:p

[cookie]

I'm with you Mesue, recipe??? what recipe??? :D
I collect cookbooks, but many of them are the kind that also tell the story of a style of cooking. I love reading them, never follow them. Hubby, being of the scientific persuasion, follows every recipe to the dot. I just roll my eyes and smile ;)

Here's one for a very easy appetizer I like:
Combine in a food processor and process until smooth:
1 can salmon (drained)
2 tbs lemon jc.
1 8 oz pkg cream cheese

when smooth, add 1 chopped scallion (green and white parts), 3 tbs capers (drained)

Remove to appropriate sized bowl, sprinkle with lemon zest, cover with plastic wrap and refrigerate for a few hours to firm up. Use lemon wedges for garnish.
I love this with Wasa Light Rye wafers (if you can find them) but your favorite cracker or cocktail bread will do.

What I like about this recipe, other than it is very easy, is you can add different things according to your mood:
artichoke hearts, red onions, chopped black olives, chopped parsley, anchovy paste, a dash of worcestershire, bleu cheese, finely chopped nuts, green peppers to name a few.
And IF there is any left over, it's great on bagels the next morning.
(note: I often use low fat cream cheese, but I wouldn't trecommend the fat free stuff, it just doesn't give the right consistency)

[Jazz]

Im starting this thread so people have a place to share their receipes.

Today I am making chlli and chicken soup in 5 gallon pots on top of my wood burner, but I also want to do something in my crock pot. Its a 10 quart crock pot.

I dont want to do beef stew, so does anyone have some other ideas and the receipes? I have had bad luck with "on-line receipes" so Im not taking any chances on that today.

Thanks!

Just out of curiosity ... do you add a little cinnamon to your chili??

[Jazz]

There's recipes for soup? :p j/k
I don't use them. It's like making sauce, you just do it.

I'll use a recipe once and then just kind of wing it after that. I do love cookbooks though. I have a small collection. I like to just read them!

They say that people who like to cook, generally don't like to bake. And if you like to bake, you probably don't like to cook. Baking is exact and cooking is more random, so most people like one or the other. I would rather cook, but if I find a good recipe ... I will bake.

[cookie]

Banana bread is in the oven, chili is on the wood burner, and the stroganoff is in the crock pot. Cashed out at the grocery store at 3:05pm, its 5:15....now all I need.....is a beautiful girl.........

http://i79.photobucket.com/albums/j140/gottabeme_2006/animatedgif1-1.gif
no offense syl hon, but did you eat too many samples at the grocery store???
You may want to skip the butter on the banana nut bread, no cheese on the chili and definitely lite sour cream in the stroganoff!!!! ;)

[Stevenco]

In a related matter, I visted a site called epicuris.com and they have a search engine there.
Not just a regular old search engine that searches for recipes,
but a search engine where you type in ingredients that you have
and it gives you recipes that include those ingredients.
Say you have eggs, molasses, wheat germ, and corn flour.
You plug them in the search engine and it gives you a list
of recipes that include those ingredients. There may not be a recipe
that includes just those four ingredients. There might be one that includes those four and a few more, though. Maybe not.
Why don't you check?

[cool_st_elizabeth]

Now this is a thread I can really contribute to. I'll dig out some of my favorites, but for now here is the easiest cookie recipe....

RICOTTA COOKIES

Combine
2 sticks of margarine
2 cups sugar
3 teaspoons vanilla

Add one 16-oz container of Ricotta Cheese
4 cups of flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda

Drop by teaspoons onto greased cookie sheet.
Bake for 15 minutes at 350 degrees.

When cooled glaze with 1 cup of powdered sugar mixed with 2 tablespoons of milk.

These are YUMMMMMMMMMMMMY!:p

I have some ricotta left over from making lasagna & these sound fabulous! Thank you!

[Jazz]

Let me know how they come out!!

[cookie]

Hey Cookie, do you have any recipes for, oh, I don't know......cookies?

In a related matter, I visted a site called epicuris.com and they have a search engine there.
Not just a regular old search engine that searches for recipes,
but a search engine that you type in ingredients that you have
and it gives you recipes that include those ingredients.
Say you have eggs, molasses, wheat germ, and corn flour.
Your plug them in the search engine and it gives you a list
of recipes that include those ingredients. There may not be a recipe
that includes just those four ingredients. There might be one that includes those for and a few more, though. Maybe not.
Why don't you check?
As a matter of fact, I do have some. I'm not in favor of cannibalism though.

That site is a good one and I have used it several times. (btw, it's http://www.epicurious.com/ )
I think Sylvan was looking for recipes others have tried and liked. There are lots of recipes that just never seem to turn out right, so it's nice to have tried and true to fall back on, especially if you're cooking large quantities.

[Michele J]

4 boneless chicken breast halves
1 1/2 cups bread crumbs
1/2 cup grated parmesan
1 tablespoon dried basil
1/2 teaspoon cayenne
1/2 cup flour, on a shallow plate
2 eggs, lightly beaten, in a pie plate
4 tablespoons olive oil
2 cups prepared tomato sauce
2 cups grated mozzarella

Place chicken breasts between two pieces of plastic wrap and pound out to 1/2" thickness using a mallet or rolling pin. Combine bread crumbs, 1/4 cup parmesan, , basil and cayenne in a pie plate. Coat each breast in the flour, shaking off any excess flour. Dip each breast in the egg and then into the bread crumb mixture. Set coated chicken aside on a plate. Heat oil in a large non-stick skillet. Carefully add chicken to pan, cooking two pieces at a time. Cook until golden on both sides. Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses. Bake in a 350 degree oven for 20 minutes Serve over Spaghetti

[gorja]

I like things simple (like my mind). And even though my memory fades now and then, this recipe is easy for me to remember and the ingredients are always on hand.

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla

Mix together, place on cookie sheet, use fork prongs to make criss cross pattern on top of cookies. Bake at 350° for 10 minutes. They will be kind of mushy when they come out of the oven. Let them sit on cookie sheet for a few minutes before removing them.

[Riven37]

Here's mine I use this recipe for all my cooking needs. It is so universal you can't go wrong with it.

I use a little of this, and a little of that, mix in pot, blow, plate, place in Microwave for 2 minuets, sit down and eat. Works every time.

[Riven37]

I like things simple (like my mind). And even though my memory fades now and then, this recipe is easy for me to remember and the ingredients are always on hand.

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla

Mix together, place on cookie sheet, use fork prongs to make criss cross pattern on top of cookies. Bake at 350° for 10 minutes. They will be kind of mushy when they come out of the oven. Let them sit on cookie sheet for a few minutes before removing them.


Gorja, I love the pictures how true it is....great looking family...thank you for sharing a peek into your world. :)

[gorja]

Originally posted by Riven37
Gorja, I love the pictures how true it is....great looking family



Which family the grand kids or the dog family?

[Riven37]

Which family the grand kids or the dog family?

The kids who dominate the page lol

[Sylvan]

Just out of curiosity ... do you add a little cinnamon to your chili??

No I did not. And I havent heard of that. My chili came out pretty good again. I will try the cinnamon in the next bowl I have.

[Sylvan]

no offense syl hon, but did you eat too many samples at the grocery store???
You may want to skip the butter on the banana nut bread, no cheese on the chili and definitely lite sour cream in the stroganoff!!!! ;)

No way...lol... I never skip or replace the good ingredients. I just practice portion control. :p

[cookie]

No way...lol... I never skip or replace the good ingredients. I just practice portion control. :p
I know. I just had to laugh at that gif though :p
If you try the cinnamon, I recommend you make sure it is VERY VERY little. You shouldn't really taste it, it's just a nuance thing.
It's one of those secret ingredient that no one usally guesses.
Do you agree with that Jazz?

[gshowell]

Let's see. So far I printed out the reciepes for no-flour Peanut Butter cookies and Ricotta Cookies.

I've got two great reciepe for the king of cookies, cucidati...

When I get a minute I'll post my favorite.

In the mean time, if anyone has a reciepe for the sicilian chocolate cookies, (I'm not Italian and can't remember what they are called.) made with chocolate, coffee (grounds), rum, raisins, etc. I'd really, really, really appreciate it.

I talked to Tony and we may start a Foodie section so those of us who enjoy eating can have a space of our own.

[gshowell]

Okay, I love Indian Food. We went to Tandori's last night. Whenever I go to Tandori's I get a Nimbu Pani. It's a sweet, slightly salty lime drink. They won't give me their reciepe, but I love them.

Here's a reciepe I found that sounds good. I'm going to try it later.

2 cups freshly squeezed Lime Juice
3 1/2 cups water
2 cups Sugar
1 teaspoons salt.

Mix the ingredients, and pour into a glass full of ice.

Anyone have a better reciepe or know how to make a Nimbu Pani like they do at Tandori's?

[wheresthesun]

In a related matter, I visted a site called epicuris.com and they have a search engine there.

I use that site a lot, but the site is actually called "epicurious" it's a play on words, if you will :rolleyes: therefore, type www.epicurious.com :) :) :p :p

[cookie]

Okay, I love Indian Food. We went to Tandori's last night. Whenever I go to Tandori's I get a Nimbu Pani. It's a sweet, slightly salty lime drink. They won't give me their reciepe, but I love them.

Here's a reciepe I found that sounds good. I'm going to try it later.

2 cups freshly squeezed Lime Juice
3 1/2 cups water
2 cups Sugar
1 teaspoons salt.

Mix the ingredients, and pour into a glass full of ice.

Anyone have a better reciepe or know how to make a Nimbu Pani like they do at Tandori's?
Do you cook Indian as well?
I have an excellent Butter Chicken recipe if you want it.

[Jazz]

I know. I just had to laugh at that gif though :p
If you try the cinnamon, I recommend you make sure it is VERY VERY little. You shouldn't really taste it, it's just a nuance thing.
It's one of those secret ingredient that no one usally guesses.
Do you agree with that Jazz?

Oh yes ma'am ... do NOT go overboard on the cinnamon!!:D

[Sylvan]

So Michele, how was the banana bread? :)

[Michele J]

Sylvan.. It was marvelous. Im thinking maybe you should write a cookbook?

[Linda_D]

Here's the easiest, most consistent fudge recipe ever:

Microwave Fudge

3 cups of semi-sweet chocolate chips (18 oz)
1 14 oz can of sweetened condensed milk (not evaporated!)
1/2 stick butter
1 tspn vanilla
1/2 cup chopped walnuts

1. Line a 9 x 9 cake pan with aluminum foil and then either grease the bottom or spray with cooking spray.

2. Put all the ingredients except the nuts in a large microwave safe bowl and microwave for 3 to 5 minutes at 50% power -- until chips and butter are mostly melted.

3. Add nuts and stir to melt anything not quite melted. Pour into the cake pan. Refrigerate several hours or over night.

Makes about 3 lbs of fudge.

You can substitute flavored chips to make flavored chocolate fudge (mint and raspberry are excellent) or use peanut butter chips to make peanut butter fudge. I also sometimes make an exotic white chocolate fudge with this recipe using chopped almonds and chopped dried fruit. Instead of vanilla, I use lemon juice to lessen the sweetness of the white chocolate.

[gshowell]

Do you cook Indian as well?
I have an excellent Butter Chicken recipe if you want it.

Opps, delayed reaction.

Yeah, I cook everything. (And some people say it all tastes the same.:p )

If you don't mind and you have the time, please post the recipe.

[cookie]

talk about delayed reaction, once I offerred, I guess I should have had it ready!
I'll dig it out. It's not in a recipe book, but floating around my house somewhere on the back of a napkin. I put it away somewhere safe till I could transfer it to paper &/or my computer. :o

[cookie]

Butter Chicken
1 1/2 pounds boneless skinless chicken breasts, cut into large bitesized cubes
1 onion -chopped (I prefer slivered, don't know why)
2 Tbs fresh ginger, minced (jarred if you must, but not pickled)
1 Tbs oil
2 Tsp garam masala
1 6 oz can tomato paste
2 cups chicken broth
1/2 cup half and half
1/2 tsp pepper
salt to taste
4 Tbs. butter

In a large skillet, add the oil. Cook the onion and ginger, until the onion is lightly browned. Add the garam masala. Stir, then add the tomato paste and chicken broth, add the half and half, and simmer, stirring often, about 5 minutes to reduce.
While the sauce is reducing, saute the chicken in 1 tbs of the butter just until done.
Add the chicken and the rest of the butter (cut into pieces) to the sauce
Stir until butter is melted and incorporated.

We serve this with yellow rice (garlic, clove, tumeric) and paratha or naan.
Also, I keep a can of garam masala on the spice shelf, but if you have time, make your own. That way you can tweak it to your own taste.

[gshowell]

Thank You Cookie. There's a store in Amherst that sells Indian Condiments. I can get there, but I can't give directions very well. And I can't remember the name of the store. But, man, they've got everything including home-made desserts. Yum.....

(Garrison & Main, go north on Garrison - but I don't think it's called Garrison north of Main - keep going and before you get to the next light - Sheridan (?) - the stores on the left hand side.)

(See, now I'm going to wander. I can drive to almost any location in WNY, but I don't know how I get there, so I can't give directions. You know, you go that way, and then you go that way, etc.)

[cookie]

are you talking about Super Bazaar?? I LOVE that place!! Its at Sheridan and I think Bailey?
I buy spices there alot because they are VERY cheap compared to the little bottles you get at the grocery store.
Since I've started going there (maybe 5-6 yrs?) they have added some really good frozen entrees for those quick fixes! Their limited produce... not so much. But I agree with the desserts. I like the less sweet ones, but I do like the stuff with the rose water syrup from time to time.

Thank You Cookie. There's a store in Amherst that sells Indian Condiments. I can get there, but I can't give directions very well. And I can't remember the name of the store. But, man, they've got everything including home-made desserts. Yum.....

(Garrison & Main, go north on Garrison - but I don't think it's called Garrison north of Main - keep going and before you get to the next light - Sheridan (?) - the stores on the left hand side.)

(See, now I'm going to wander. I can drive to almost any location in WNY, but I don't know how I get there, so I can't give directions. You know, you go that way, and then you go that way, etc.)

[FIRELADY]

Hi I am new here but I have a recipe I found that I love. It's for the crock pot.
Pulled Pork
1 PORK BUTT ROAST
1/2 cup honey
1 med. onion (or I use a couple shakes of dehydrated onions)
1 20 oz. bottle of Honey BBQ sauce
Place meat in slow cooker. Add sauce, honey & onion. Cook on low 8 hrs. Remove meat & pull apart then put back in sauce to heat through. (I found it doesn't need this)
This is awesome. Almost as good as BW BBQ which is my favorite place for BBQ

I also love to bake and have a bunch of my Grandmas old recipes

[gshowell]

Hi I am new here but I have a recipe I found that I love. It's for the crock pot.
Pulled Pork
1 PORK BUTT ROAST
1/2 cup honey
1 med. onion (or I use a couple shakes of dehydrated onions)
1 20 oz. bottle of Honey BBQ sauce
Place meat in slow cooker. Add sauce, honey & onion. Cook on low 8 hrs. Remove meat & pull apart then put back in sauce to heat through. (I found it doesn't need this)
This is awesome. Almost as good as BW BBQ which is my favorite place for BBQ

I also love to bake and have a bunch of my Grandmas old recipes

Mmmmm, sounds good.

[Sylvan]

Hi I am new here but I have a recipe I found that I love. It's for the crock pot.
Pulled Pork
1 PORK BUTT ROAST
1/2 cup honey
1 med. onion (or I use a couple shakes of dehydrated onions)
1 20 oz. bottle of Honey BBQ sauce
Place meat in slow cooker. Add sauce, honey & onion. Cook on low 8 hrs. Remove meat & pull apart then put back in sauce to heat through. (I found it doesn't need this)
This is awesome. Almost as good as BW BBQ which is my favorite place for BBQ

I also love to bake and have a bunch of my Grandmas old recipes

Thanks FIRELADY, I just might try that soon.

[Sylvan]

2 pounds potatoes, peeled and cubed
1/3 cup whipping cream
4 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon pepper
1 medium onion chopped
1 garlic clove minced
1/4 cup all purpose flour
1 can beef broth (14.5 ounces, with gelatin)
1 tablespoon dijon mustard
1 teaspoon dried thyme
4 tablespoons minced fresh parsley, divided
2.5 cups cubed cooked pork

Place potatoes in a sausepan and cover with water; bring to a boil. Cover and cook for 20-25 minutes or until very tender. Drain well. Mash potatoes with cream, 2 tablespoons butter, salt and pepper. Spread 1.5 cups mashed potatoes into a greased shallow 1.5 quart baking dish. In a skillet, saute onion and garlic in remaining butter until tender. Stip in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thichened. Stir in pork; heat through. Pour over potatoe crust. Pipe or spoon remaining mashed potatoes over top. Bake uncovered, at 375 for 35-40 minutes or until potatoes are lightly browned. Sprinkle with remaining parsley.

[cookie]

I made this to go with fajitas for dinner tonight:
Tex Mex Hominy Casserole
2 16oz cans hominy (drain well)
2 sm cans chopped green chiles
2 green onions, chopped
1 tbs chili powder
1 tsp cumin
1 tsp garlic
1/8 tsp nutmeg
1/2 cp sour cream
2 tbs chopped cilantro
grated cheddar or cheddar/jack (enough to cover top, about 1/2 to 1 cp)

combine all ingredients except cheese
transfer to casserole
cover with cheese
bake at 350 til cheese begins to brown and casserole is hot and bubbly (about 30 min)

[Sylvan]

another suggestion.....

Applesauce Oatmeal-Raisin Cookies
This recipe makes: 24 servings


vegetable cooking spray
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup unsweetened applesauce
1 large egg
1 teaspoon vanilla extract
1 1/3 cups rolled oats
1/2 cup raisins




1. Heat the oven to 375°F. Lightly spray two baking sheets with the cooking spray.
2. In a large bowl combine the flour, baking powder, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter and both sugars together. Beat until smooth, about 1 minute. Add the applesauce, egg and vanilla and mix until blended about 2 minutes. Add the flour to the applesauce mixture and mix well. Remove the bowl from the mixer and stir in the oats and raisins.

4. Drop rounded teaspoonfuls onto the prepared baking sheets about two inches apart.

5. Bake until slightly golden, about 10 to 12 minutes.

6. Remove the baking sheets from the oven and cool on wire racks for 5 minutes. Remove the cookies and cool completely. These cookies can be made ahead and stored in an airtight container for up to two weeks.


Sounds yummy!!!!!

[anyones neighbor]

I haven't read the whole thread but did you know you can use applesauce in place of butter/oil/oleo/shortening in recipes? For those cholesterol conscious use cup for cup. Cake mixes come out yummy too and NO you can't taste the applesauce!

[bigpoppapuff]

I haven't read the whole thread but did you know you can use applesauce in place of butter/oil/oleo/shortening in recipes? For those cholesterol conscious use cup for cup. Cake mixes come out yummy too and NO you can't taste the applesauce!


did you see the recipe just before your post??....."applesauce"!!

[wheresthesun]

also try a few tbsp. of applesauce in meatloaf, or when making meatballs...keeps them from tasting dry.

[Sylvan]

Wow!!! I did not know about this applesauce thing. Now Im pissed, because I picked 80 pounds of apples from my trees last year, made a little sauce, some crisp, and a few pies, and then dumped the remaining 40-50 pounds in the yard for the deer to eat during the winter.

I'll be smarter next year! I can make gallons and gallons and gallons of applesauce!!!!!

[cookie]

Pear sauce is good too, although tough to find if you don't make it yourself. The flavor is even more subtle than applesauce.

[Sylvan]

Pear sauce is good too, although tough to find if you don't make it yourself. The flavor is even more subtle than applesauce.

Yum, thats sounds good. I love pears!!

[cookie]

I don't really have a name for this but I make it alot in the summer, especially when the green beans are ready for picking.

6 medium red potatoes (quartered length wise)
2 handsful green beans, cleaned and cut into about 1-1 1/2" pieces)
4 green onions, chopped
2 cloves garlic, minced
1 small handful cilantro, chopped
a generous pinch of cumin
1 bottle LITE oil and vinegar dressing

Steam the potatoes and green beans until ALMOST fork tender.
Let cool then combine with the rest of the ingredients.

Makes a nice summer salad or lunch. It's great for picnics and outdoor parties because it doesn't need to be refrigerated like potato or other salads and is even better at room temp than it is cold.

[FIRELADY]

Syl-
Just an FYI on all those left over apples.
When I get a chance to go pick apples I take the extras and cut an peel them like you would for use in pies or crisp. I put about the amount for a pie in a large freezer bag, like Ziploc,and freeze them. They hold up well and all you have to do is put them in the crust. Also on that note, I buy the Pillsbury ready made crusts, and freeze them also.

Of course you could share them with your friends here then you wouldn't have to feed them to the deer. LOL :rolleyes:

I do want to say I give you a lot of credit though. Most guys I know don't cook much less bake.

[kma516]

Below are a couple of websites for cooking I love to browse. You can find just about everything in either one.

http://allrecipes.com/

http://www.recipezaar.com/

You can create your own "recipe box" on allrecipes. I favor recipezaar where you can create multiple cookbooks.

[Sylvan]

Syl-
Just an FYI on all those left over apples.
When I get a chance to go pick apples I take the extras and cut an peel them like you would for use in pies or crisp. I put about the amount for a pie in a large freezer bag, like Ziploc,and freeze them. They hold up well and all you have to do is put them in the crust. Also on that note, I buy the Pillsbury ready made crusts, and freeze them also.

Of course you could share them with your friends here then you wouldn't have to feed them to the deer. LOL :rolleyes:

I do want to say I give you a lot of credit though. Most guys I know don't cook much less bake.

Thanks! Thats great! I admit I should have been smarter. That 80 pounds were the best apples. I probably left a few hundred pounds on the trees. So, the deer actually have plenty anyway.

Next year I'll be an apple freak Im sure!

As far as my cooking...honestly I hate it when its daily for one person. But I dont mind cooking/baking in quantity. Maybe its that whole "practacle problem solving" guy thing. hehehe... Give the credit to my mother, Ive been complaining about everything all my life. She was the one who said, if you dont like it, do it yourself. And I did. Bag lunch at 6. Laundry at 8, etc. I demanded independence very young. I saw how all of my friends mothers were pampering and serving them and my mother wasnt like that. I think I tried to teach her as much as she tried to teach me and that was 18 years of hell for both of us. lol

For the next few weeks I am going to be turning her kitchen and dining room into one big kitchen with french doors connecting a 2 tier deck out back. We're both anxious to see who goes crazy first. :p

[FIRELADY]

Ok now I will ask in the right post. Anyone have recipe for Applesauce cake? How about Pound cake?

[anyones neighbor]

did you see the recipe just before your post??....."applesauce"!!
Yep sure did. I ALSO saw shortening. I'm saying you can use applesauce IN PLACE OF shortening. Been doing it for years!

[anyones neighbor]

I'll be smarter next year! I can make gallons and gallons and gallons of applesauce!!!!!
It also freezes well! I usually pick up those spotted apples in the reduced produce section. Always have a supply of applesauce!

[Sylvan]

It also freezes well! I usually pick up those spotted apples in the reduced produce section. Always have a supply of applesauce!

Yes I will. Any other tips concerning "Supplies".

[anyones neighbor]

Yes I will. Any other tips concerning "Supplies".
Someone earlier said peeling and slicing apples and freezing works well too! I have always used cortlands because they don't turn brown. Fruit Fresh can be sprinkled on as well to prevent browning. In a pie it doesn't matter though if they turn brown. Apple pie is still delicious!:p
I make apple crumb a lot.
Put sliced apples in the crust with 1/2 cup of sugar. Sprinkle with cinnamon. Cut 1/3 c. oleo into 1/2 c. sugar and 3/4 c. flour and sprinkle on pie. Bake as usual!

[Jazz]

Ok now I will ask in the right post. Anyone have recipe for Applesauce cake? How about Pound cake?

Irish Applesauce Cake

3 cups flour
3/4 cup sugar
1 cup butter
3 egg yolks
Salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 quart applesauce

Mix flour, sugar, salt, egg yolks and butter together until light and fluffy. Pour half of the mixture in a greased 9x9 pan. Cover with applesauce, cinnamon and cloves. Pour remaining mixture on top.
Bake at 350 degrees for 40-45 minutes.
Serve warm
** Recipe may be doubled and baked in a 9x13 pan.

This may not be what you're looking for, but it is yummy!!

[bflonum1fan]

Cookie, you forgot one thing with your recipe for
Karen's Green Chile Stew Call the fire department afrter you eat it.

My favorite is pot roast :

3-4 # of chuck roast
Onions
Carrots
Potatoes
Red Wine

Cook beef in 375 oven for 3 hours (cover so it doesn't dry out) in 12" square deep pan until the beef is tender.

Remove and add all the other ingredients. Cook one more hour.

Anyone can do this, and it's delicious. Makes 2 or 3 meals.

[cookie]

LOL! Good thing I didn't put the chipotles in that recipe!:eek: :eek:
(green chiles are actually very mild)

[FIRELADY]

Sounds yummy
THANKS Jazz

[FIRELADY]

Yes I will. Any other tips concerning "Supplies".
If you make jam or freezer jam I found plastic "canning" jars for the freezer that are awesome. The top screws on they are in a decent size. I found them with the other canning supplies.

[anyones neighbor]

If you make jam or freezer jam I found plastic "canning" jars for the freezer that are awesome. The top screws on they are in a decent size. I found them with the other canning supplies.
I buy the twin container oleo (1 cup each). I always save them because they're perfect for soup in the freezer and also perfect for freezer jam. I'm on disability so can't afford to buy a lot of stuff. I've learned how to improvise!

[Sylvan]

If you make jam or freezer jam I found plastic "canning" jars for the freezer that are awesome. The top screws on they are in a decent size. I found them with the other canning supplies.

I save those soup containers from chinese takeout... They seem to work okay for some things. But I never tried "canning" before.

[keyboard150]

Hang on a second, let me check....






Beer Cheese Soup Sylvan... it's to die for!

















Okay, I have salt, pepper, and beer! :D :p[/QUOTE]

[FIRELADY]

1 15oz can pumpkin
1 c vegetable oil
4 eggs
2 c. sugar
2 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

preheat oven to 350 degrees. beat eggs, oil, pumpkin & sugar. Stir in remaining ingredients until evenly mixed. pour into a greased & floured 9 x 13 pan. bake for 30 min. or until center springs back.
I put cream cheese frsting on them. Its awesome. The brownies don't have a strong pumpkin taste

[anyones neighbor]

This is absolutely scrumptious.

Adapted from Paula Deen's recipe!
Paula Deen's Gorilla Bread (adapted)

1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce) package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or 3/4 cup chopped walnuts + 3/4 cup chopped pecans

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray (I found success with a regular round pan). Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside. (Add a few splashes of rum and cook an additional minute or two. Or use a different flavored liqueur or flavored extract.)

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese. (I found it worked best to make these into balls and then squashing them back into biscuit size to fully enclose the cream cheese.)

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.

Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

[cookie]

Here's a recipe hubby made the other night. It had a nice flavor although no heat (fortunately there's a fix for that:) :) )
Spicy (?) Fragrant Black Bean Chili

1 pkg dried Black Beans
2 tbs olive oil
2 strips bacon, diced
1 med. onion, chopped
1 red bell pepper, diced
1 carrot, diced
14 oz can diced tomatoes
5 cloves garlic, minced
1 tsp cumin
1 tsp red chili powder
1 bunch cilantro, chopped

Cook beans according to pkg directions. Drain, reserving 1 cup of the cooking liquid (I recommend saving it all in case you want your chili less thick).

Heat oil in heavy skillet. Add onion and garlic. Sautee 2 min. Add bacon. Continue to sautee until bacon is done and onions are translucent.
Add the cumin, chili powder, carrot and red pepper. Cook over med. heat about 5 minutes.
Add beans and 1/2 the cilantro. reserved liquid from beans, salt and pepper to taste. Simmer 30-40 min. until thickened.
Adjust seasonings, add remaining cilantro and serve.

(Note: watch towards end of cooking time, add more liquid if needed)

Serve with a dab of sour cream and some hot cornbread.
I had some leftovers the next day and then used some for a black bean cheese quesadilla. I added some green chiles and a palmful of additional chili powder to kick it up a little :)

[anyones neighbor]

Spicy (?) Fragrant Black Bean Chili

I'm going to make this.I LOVE black beans fixed any way at all!
Thanks!

[mesue]

okay, bear with me, I don't measure, which is why I don't contribute to much to this thread. I usually use this marinade when we go camping. I'll take frozen pork chops or deer chops and throw them in a freezer bag with this marinade. It thaws in the cooler and marinades at the same time. The meat is excellent grilled either on a grill or on the fire, I just used it on chicken breasts and fried them last night in olive oil.
In a freezer bag combine
Enough soy sauce to cover one side of the meat when laying flat.
A spoonful of chopped garlic. I like garlic so it's usually a well rounded tablespoon from the silverware drawer. I buy my garlic chopped in the jar.
About the same of dried chopped onion, I suppose 1/2 cup of regular onion. Or a small one, which ever you prefer depending on your onion tastes.
Then I sprinkle some ground ginger in the bag. It might be about 1/2 tablespoon, a measuring tablespoon, not from the silverware drawer.
Squish it around in the bag until the ingredients are all mixed.
Place the meat in the bag, flat so that it's not stacked. Place bag on a plate and put in the fridge. Flip the bag every hour or so, when you think of it. Or if you're used to stirring the sauce, when ever you are in the kitchen.
Grill, broil, fry as desired.
Last night I marinaded chicken, then after it was cooked, I took the chicken out of the pan, added a can of chicken broth and some corn starch to thicken. I added cooked broccoli to the sauce and served it over rice. it was very good.

[speaker]

I found this one today:

Infuse Vodka

"Maceration" may sound like some crazy combat maneuver, but it's really what happens when a flavor is steeped into a fluid. If you're using the process to add flavor to your vodka, it's given the much cooler moniker of "infusion." Vodka distillers have caught onto the craze, but for the most part they've stuck to common flavors like citrus. But with a decent jar, some produce, and lots of vodka, anyone can create their own signature flavored spirit.

http://howto.wired.com/wiki/Infuse_Vodka

but what is a good mixer?

[mesue]

I found this one today:

Infuse Vodka

"Maceration" may sound like some crazy combat maneuver, but it's really what happens when a flavor is steeped into a fluid. If you're using the process to add flavor to your vodka, it's given the much cooler moniker of "infusion." Vodka distillers have caught onto the craze, but for the most part they've stuck to common flavors like citrus. But with a decent jar, some produce, and lots of vodka, anyone can create their own signature flavored spirit.

http://howto.wired.com/wiki/Infuse_Vodka

but what is a good mixer?
It's also how vanilla extract is made :)

[cookie]

Mesue, some of my favorite ingredients! Garlic, ginger, onions YUM!
Here's hubby's favorite marinade for steaks, beef kebabs and he uses it as a steak sauce on the side:
Lisbon Marinade:
1 cup tomato juice
2 1/2 tbs tarragon white wine vinegar
1 1/2 tsp cumin
2 1/2 tsp allspice
1 tbs minced garlic
1 tsp coarse ground pepper
1 tbs worcestshire sauce

(salt to taste)

[cookie]

Nuoc Cham dipping sauce:
LOVE this with potstickers, but also good for other dimsum type foods

4 tbs fish sauce
2 cloves garlic, minced
Juice of 1 lemon
1/2 dried chili, chopped finely (about 1-2 tsp dried red pepper can be used)
1 tsp sugar
2 tbs water

combine all ingredients except water. Whisk until well blended.
Stir in water.

[cookie]

Sorry, I figured I get these all in while I had my handwritten recipes out.
Zucchini Salad

4 small zucchini - julienned
1 small red onion, finely minced
1 pkg mushrooms, thinly sliced
1 handful parsley, chopped fine
2 scallions, chopped fine
1/4 cp olive oil
6 tbs red wine vinegar
1/2 tbs oregano
1/2 tbs basil
salt and pepper to taste

combine all ingredients.
(I combine everything then put it in a freezer bag in the fridge, laid flat so all the veggies marinate well.

[cookie]

"Candy" Cookies

2 cp sugar
1/2 cp milk
1/4 cp cocoa
1/2 cp butter

2 cps oatmeal
1/2 cp peanut butter (chunky or smooth, your choice)
1 tsp vanilla

combine first 4 ingredients in a saucepan.
Bring to full boil, stirring constantly
Boil 1 1/2 to 2 min.
Remove from heat & add last 3 ingredients.
Drop by spoonful onto waxed paper
Don't dilly dally while doing this because it starts to set up as it cools!

This is sort of a no-fail recipe because if they don't set up properly, you can just scrape up each one, roll it into a ball then roll it in crushed nuts or confectioners sugar or coconut, whatever you like.

[cookie]

Normally I'm not a peanut brittle fan, but this microwave one I do like.

1 cp sugar
1/2 cp corn syrup
combine in a microwavable casserole (NOT PLASTIC!!) and microwave for 4 min.

add 1 cup peanuts (or cashews, almonds, macadamias, etc) microwave 3-5 min.

add 1 tsp butter and 1 tsp vanilla- microwave 1-2 min

add 1 tsp baking soda. Stir until light and fluffy
quickly spread onto a greased cookie sheet.

When cooled, break into pieces and store in an airtight container.
CAUTION: THIS GETS VERY HOT!! Be really careful when removing from the microwave, etc.

[cookie]

ok, these are definitely not for the faint of heart or dieters!!
Lemon Curd Tarts
SIX lg egg yolks
6 tbs butter
4 1/2 tbs fresh lemon jc
6 tbs whipping cream
Additional whipped cream to top tarts if desired.

fresh fruits of your choice
frozen puff pastry (or other tart) shells

Whisk first 4 ingredients in top of double boiler over simmering water until thick and fluffy and no longer separates (about 5 min).
Pour into glass or metal bowl, cover with plastic wrap and cool completely.

If you use puff pastry shells, prepare according to pkg directions.

Whip 6 tbs of whipping cream to soft peak stage. Fold into the egg mixture.
Refrigerate until well chilled.
Stir gently before using.

Fill shells with 2 tbs curd then top with fruits and whipped cream.
Can be prepared about 6 hours ahead of time.

The first time I made this, I used sheet puff pastry. 1 whole sheet for the base, then I cut 2 strips length wise and 2 strips width wise. From these, I built a rectangle and baked according to directions. Assemble just like above, curd, fruit, whipped topping.

I'm sure there are no more than 2 billion calories per serving, so eat up!!:D

[cookie]

Last one today, I promise!

My alternate wing sauce
Hot'n Honeyed Wings

For 3 lbs of Wings
2 Tbs grated fresh ginger
2 tsp orange zest
3/4 cp Picante sauce
1/2 cp soy sauce
3 tbs canola or other oil

This recipe is great if you want to bake the wings instead of deep frying.
I generally prepare these in the morning and let them marinate all day.
Spread them on a jelly roll pan and bake for 40-45 min in 400deg oven.

[gshowell]

Mesue, some of my favorite ingredients! Garlic, ginger, onions YUM!
Here's hubby's favorite marinade for steaks, beef kebabs and he uses it as a steak sauce on the side:
Lisbon Marinade:
1 cup tomato juice
2 1/2 tbs tarragon white wine vinegar
1 1/2 tsp cumin
2 1/2 tsp allspice
1 tbs minced garlic
1 tsp coarse ground pepper
1 tbs worcestshire sauce

(salt to taste)

Cookie, I read this one and printed it immediately cause it sounds tasty...

....and just as I was wiping the drool from my lips with my sleeve, I noticed the peanut brittle and lemon curd tarts. I think you just turned some day in the future, when I feel good enough to eat like a pig, into another FAT TUESDAY.

[gshowell]

Last one today, I promise!

My alternate wing sauce
Hot'n Honeyed Wings

For 3 lbs of Wings
2 Tbs grated fresh ginger
2 tsp orange zest
3/4 cp Picante sauce
1/2 cp soy sauce
3 tbs canola or other oil

This recipe is great if you want to bake the wings instead of deep frying.
I generally prepare these in the morning and let them marinate all day.
Spread them on a jelly roll pan and bake for 40-45 min in 400deg oven.

Ya know how they say the way to a man's heart is through his stomach...well Cookie, you just one my heart. Don't worry, it won't go any further, my wife will smack me over the head with a frying pan if it does, and then I'll see what I really need....two of her (To my wife...sweety, if you read this, please take it as the compliment it's meant to be.)

[cookie]

Bon apetit gs!
I usually save the tarts for summer, great with raspberries! Plus I'm more apt to be able to walk 20 miles to make a dent in the caloric intake!

I hope you're feeling better very soon.

[cookie]

Ya know how they say the way to a man's heart is through his stomach...well Cookie, you just one my heart. Don't worry, it won't go any further, my wife will smack me over the head with a frying pan if it does, and then I'll see what I really need....two of her (To my wife...sweety, if you read this, please take it as the compliment it's meant to be.)
Anyone that can come fix things that my hubby doesn't have time to take care of wins my heart too, but not in THAT way, so I know what you mean :)

I'll post a few more this week. I dominated this thread enough for 1 day. On the bright side, it kept me from posting too much nonsense in other threads :o

[mesue]

Mesue, some of my favorite ingredients! Garlic, ginger, onions YUM!
Here's hubby's favorite marinade for steaks, beef kebabs and he uses it as a steak sauce on the side:
Lisbon Marinade:
1 cup tomato juice
2 1/2 tbs tarragon white wine vinegar
1 1/2 tsp cumin
2 1/2 tsp allspice
1 tbs minced garlic
1 tsp coarse ground pepper
1 tbs worcestshire sauce

(salt to taste)
This sounds good :)
This will be my next marimade. I bet it goes well with venison too.

[Achbek1]

Last week I made a Lenten vegetarian lunch for my hippie sister.

It consisted of seafood parmesan quiche and spinach lentil soup with vegetables.

NOTE: Measurments in my recipes are all ESTIMATES.

For the quiche:

One premade pie crust
2-3 eggs
1/2 package of shredded parmesan cheese
1/2 cup half and half
1 cup frozen mixed peppers and onions

Mix all together and pour in pie crust.

...Bake until quiche sets.

For the spinach lentil soup with vegetables:

One can of canned spinach or one package of frozen spinach
One can of chicken broth
One cup of lentils
One can of diced tomatoes, liquid included
One can of cut carrots
Coriander, to taste
Garlic, tiny bit

Mix all together and cook until heated through.

Sounds crazy, but it was good

[Achbek1]

I wish someone would publish a book called The ALDI's Gourmet

Lately I've been doing a lot of shopping there, for convenience or thrift? Who can really know?

Lots of the food is of questionable quality, but it's so darn cheap you can't beat the price.

I've been doing a lot of the $3.50 for a big bag chicken quarters

Take some of the cheap ALDI's chicken quarters and stick 'em in the Crock Pot and cover the bottom with a layer of cheap ALDI's vinegar. Then throw in a nice layer of the cheap ALDI's "Kansas City Barbecue Sauce." Cook 6 hours and it's mmm mmm cheap and good.

Also, you can make "Poor Man's Cobbler" by taking a jar of any kind of pre made fruit pie filling, like cherry, or another kind of fruit and heating it up a bit. Then crumble some cheap ALDI's graham crackers over it and voila!

[cookie]

I guess it's tomorrow, so maybe I can sneak another one in.
I'm not sure I'd call this a bonafide recipe, but here goes:
Put chicken (boneless or bone-in, doesn't matter) in a casserole, pour a jar of salsa over it, cover and bake til the chicken is done. You can add some jack or cheddar over it about 10 minutes before it's done and/or crushed tortilla chips.
Serve it with any or all of the following: sour cream, fresh cilantro, sliced jalapenos, extra chopped green onions or green chilis.


Anyone get the idea I like tex-mex? :D

[cookie]

The real thing, not the doctored can type (which I also love)
These are great with just about anything you can cook on the grill in the summer.

2 lbs white beans
1 tsp baking soda
1 large yellow onion, chopped
1 lb uncooked bacon, chopped
8 tbs sugar
2/3 cup molasses
2 tsp dry mustard
salt and pepper

Soak the beans according to directions on pkg

Cook beans in ample water with the baking soda for 10 min. Drain and rinse.

Place the onion in the bottom of a 3 qt oven proof casserole. (we use a 4 qt stockpot)
Add 1/2 the bacon on top of them, then add the beans, then top with the remaining bacon.

Mix the remaining ingredients and pour over the beans.
Add enough water to barely cover. DO NOT STIR.
Bake, covered at 300deg for 6 hours.
After a couple hours, check and stir beans.
You may have to add water now and then during the rest of the bake time, but don't add too much or they will be too watery.

This recipe is like chili- the leftovers are almost better than the first serving.

[cookie]

This really isn't a recipe, just what I remember from watching my Aunt Shirley make fried chicken:
After cutting up the fryer(s), she put them into a big ole ceramic bowl and covered the chicken with buttermilk to sit overnight. Also, 1 or 2 brown paper grocery bags would go into the freezer (to kill the bugs, which I guess was a big problem in the southern town she grew up in). The next day, she drained the buttermilk and laid all the chicken pieces on a cookie sheet lined with cheesecloth.
While the cast iron skillet and shortening were heating, she put a couple of cups of flour into the bag along with garlic salt, pepper and a pinch or two of cayenne or hot paprika. A few pieces of chicken at a time were put into the bag and were shaken. She'd take the chicken out with tongs and shake them a little to get rid of excess flour and in the skillet they would go. I don't remember which order they went in, but I think it was the breasts and thighs in the middle of the pan and the legs and wings towards the sides of the skillet? I don't know how long she cooked the chicken, but it must have been over medium heat because it seemed like forever!!
She always made the best "milk" gravy for the mashed potatoes and the biscuits in the same skillet after the chicken was done.
I have never in my life tried to fry chicken, either that or it was so bad I've wiped it from my memory. I might have to now though. My stomach is rumbling!!!

[Jazz]

Okay I found my recipe .... very similar to the one above. This recipe is obviously for more than a couple of pieces of chicken!!

Southern Fried Chicken

1/2 gallon buttermilk
1/4 cup vinegar
10 cups of flour
Salt to taste
Paprika to taste
Seasoning salt to taste
Chicken

Soak chicken in buttermilk and vinegar overnight. Mix all the dry ingredients and dredge chicken. Let the chicken dry. The longer it dries, the crispier it will be. Cook in enough hot grease to cover half the chicken. Turn it one time after the first side is golden brown.

[FIRELADY]

Okay I found my recipe .... very similar to the one above. This recipe is obviously for more than a couple of pieces of chicken!!

Southern Fried Chicken

1/2 gallon buttermilk
1/4 cup vinegar
10 cups of flour
Salt to taste
Paprika to taste
Seasoning salt to taste
Chicken

Soak chicken in buttermilk and vinegar overnight. Mix all the dry ingredients and dredge chicken. Let the chicken dry. The longer it dries, the crispier it will be. Cook in enough hot grease to cover half the chicken. Turn it one time after the first side is golden brown.

Thanks Jazz......there goes my diet again :)

[Jazz]

Well I can't be the ONLY one here who can't stick to a diet!!:D I hate to be hungry and I love Food TV, cooking and believe it or not I love to grocery shop .... as long as I can leave my kids home! Yes I am a foodie!

[gshowell]

I'm on a wonderful diet. It's called the see food diet. I see food, I eat it....

[mesue]

I'm on a wonderful diet. It's called the see food diet. I see food, I eat it....
I LOVE that diet! :D

[Jazz]

I completely agree!!:D

[cookie]

Here are a couple of my favorite bread machine recipes:
Cheese Bread
2lb loaf
3/4 cp milk
1 2/3 cp shredded cheese (cheddar, gruyere, monterey jack, whatever tickles your fancy, but it should be a firm cheese, not soft like brie, bleu, etc.)
1/2 cp water
1 egg
4 cps bread flour
3 tbs sugar
1 tsp salt
1 1/2 tsp active dry yeast

Add the ingredients according to the mfg. directions. Use Basic White setting and Light Crust setting.
If you add the cheese at the beginning, add it with the wet ingredients. I add it during the "extras" beep toward the end of mixing which makes for nice little "melty" blobs of cheese throughout the loaf.

[cookie]

Honey Dijon Bread
2lb loaf

1 1/4 cp water
3 tbs honey
3 tbs dijon style mustard (stone ground also good)
4 tsp olive or veg. oil
1 tsp salt
3/4 tsp dry mustard
3/4 dried thyme (crushed)
1 pkt active dry yeast

Follow mfg directions for adding ingredients. Select basic white cycle-light crust.

This one is good for all that leftover corned beef from St. Patty's day.

[cookie]

Even though there is a few inches of snow on the ground, I've been going over spring and summer menus.
The following is more of tip than a recipe.
We buy a lot of packaged, pre-shredded slaw and I like to experiment. One experiment in particular gets a lot of "wow, what did you do to this slaw?" responses.
Instead of slaw dressing, I use poppy seed dressing. I prefer Marie's.
Another one I particularly like is Sesame Ginger dressing. Great with grilled Teriyaki Chicken.
BTW, Willowbrook at the food terminal has HUGE bags of undressed slaw for not much money. It's a really good way to get those daily veggies in your menu.

[gshowell]

Here's a recipe for Pig Taters

Wait, I have to try again.

[gshowell]

Second Try

http://www.youtube.com/watch?v=gEc1YGcuDIQ

[Sylvan]

Okay, Im making beef stew in a large crock pot. I used:

Serloin beef rolled in a mixture of flour, salt and pepper.
Garlic and peprika
Beef broth, little bit of mushrooms
Onions, potatos, carotts, celery

Should I keep the pot on LOW all night OR on WARM all night?

And is there anything I can add to thicken the gravy? When?

:)

[JustRetired]

Cook on low, when it's done, just before you eat, mix cornstarch or flour with a little water, stir, and add to croak pot, stir in good, and turn on hi for 15 - 25 minutes.

Works for me........

[Sylvan]

Gotcha! Thanks!

[mesue]

Okay, Im making beef stew in a large crock pot. I used:

Serloin beef rolled in a mixture of flour, salt and pepper.
Garlic and peprika
Beef broth, little bit of mushrooms
Onions, potatos, carotts, celery

Should I keep the pot on LOW all night OR on WARM all night?

And is there anything I can add to thicken the gravy? When?

:)
Crock Pot Stew takes 8-10 hours on low and 4-6 hours on high. I always started mine in the morning around 7-8 am-ish We usually eat dinner between 5-6. So that works out well for me. Your recipe sounds very good. :)

[Sylvan]

Started at 4pm and turned the pot to KEEP WARM at 7am.
The stew turned out great!!!
Think I'll go clean the gutters and eat lunch early! :)

[Achbek1]

http://www.compassionatecooks.com/img/pumpkin.jpgFUNKY PUMPKIN SOUP

• 2 cans of canned pumpkin
• 2 cans of chicken broth
• ½ can of coconut milk
• 1 cup heavy cream
• 1 small can tomato paste
• 1 tablespoon butter
• Soy sauce, to taste
• Thyme, to taste
• Allspice, to taste
• Maple syrup, to taste
• Salt, to taste
• Pepper, to taste

Add all ingredients together in a large stock pot and simmer until heated through.

[Steiny]

Well, if you really like Pumpkin, I would check out the Pumpkin Cookbook I wrote and published which I put online at: http://www.everythingpumpkin.onestop.net

[Achbek1]

Well, if you really like Pumpkin, I would check out the Pumpkin Cookbook I wrote and published which I put online at: http://www.everythingpumpkin.onestop.net

Cool! :)

[Sylvan]

Well, if you really like Pumpkin, I would check out the Pumpkin Cookbook I wrote and published which I put online at: http://www.everythingpumpkin.onestop.net

What if I dont like pumpkin? Is there a chapter in your book that will try to convince me to like it because pumpkins are diverse people too? :p

[zanna vaida]

Sounds like you're a long term cooker. You started in March and finaly (I hope so) made it!! Hoora!! ;)

[Steiny]

Well Pumpkin has been known to be better than Viagra! It is a natural adverdiak (sp?). Sorry, I can never spell that word on the run.

Yeah, diversity aside, I love Apples, Coffee, and Pumpkins!

[Achbek1]

Well Pumpkin has been known to be better than Viagra! It is a natural adverdiak (sp?). Sorry, I can never spell that word on the run.

Yeah, diversity aside, I love Apples, Coffee, and Pumpkins!


Did you mean to say aphrodisiac?

No joke, I have been feeling a little frisky today after having that soup :eek:

[keyboard150]

I've been having some financial issues, so I've been thinking up cheap recipes that will leave me with food for a few days.

Here's something I made last night:

1 Whole Fryer Chicken


In stock pot, add water, pepper, salt, onion, celery. Bring to a boil. Add fryer. Boil until meat is tender and easily comes off the bone.

Right before the meat is ready, take 3/4 cup of the broth and mix with 2 cups of flour. Let cool in freezer for 10 minutes.
Roll out the dough and cut up into dumplings. Drop into the boiling broth.
Remove the fryer, and remove the meat from the bone. Set aside.

Serve up your dumplings with the chicken!

Take the leftover chicken, cut it up, put it in the pot, with some more onions, garlic, celery, carrots. You have some great chicken soup!

MMMMMMMMMMMM!

[keyboard150]

Okay, this one isn't cheap, but I love it. Its so good---can't remember where I got the recipe from. Must have been from a book somewhere.

You will need:

Chicken breasts WITH skin
Nutmeg
Gouda Cheese
Swiss Cheese
2 packages Cream Cheese
Spinach
Butter


Soften the cream cheese, chop the spinach.

Shred about 1/2 cup-1 cup of the swiss and gouda cheese. Mix into the cream cheese.
Mix in the chopped spinach.
Add the nutmeg to taste. About a tablespoon.

Always taste! Add some salt and pepper.

Rub butter over the skins of the chicken. (Prevents skins from tearing and cracking)

Cut a slit on the top of each breast. Insert your finger into the slit and seperate the skin from the chicken on the tops and sides. (You don't want the skin to come off, so be careful...you're just loosening it.

Stuff the cream cheese/spinach mixture into the slit until its....stuffed! For me, the more, the better!

Oven at 375 until done...about an hour. Love it!

[keyboard150]

And now...my cheap dessert.
You've probably all seen it before! I love it because it's easy to remember!

1 cup flour (self rising)
1 stick butter
1 cup sugar
1 cup milk
1 can canned fruit (peaches are best)

375 until browned... about 40 minutes.

I love this recipe if I forget to make a dessert for something and need it quick.

[Achbek1]

Okay, this one isn't cheap, but I love it. Its so good---can't remember where I got the recipe from. Must have been from a book somewhere.

You will need:

Chicken breasts WITH skin
Nutmeg
Gouda Cheese
Swiss Cheese
2 packages Cream Cheese
Spinach
Butter


Soften the cream cheese, chop the spinach.

Shred about 1/2 cup-1 cup of the swiss and gouda cheese. Mix into the cream cheese.
Mix in the chopped spinach.
Add the nutmeg to taste. About a tablespoon.

Always taste! Add some salt and pepper.

Rub butter over the skins of the chicken. (Prevents skins from tearing and cracking)

Cut a slit on the top of each breast. Insert your finger into the slit and seperate the skin from the chicken on the tops and sides. (You don't want the skin to come off, so be careful...you're just loosening it.

Stuff the cream cheese/spinach mixture into the slit until its....stuffed! For me, the more, the better!

Oven at 375 until done...about an hour. Love it!

Ya! Dat does sounda Gouda! :D

[Achbek1]

And now...my cheap dessert.
You've probably all seen it before! I love it because it's easy to remember!

1 cup flour (self rising)
1 stick butter
1 cup sugar
1 cup milk
1 can canned fruit (peaches are best)

375 until browned... about 40 minutes.

I love this recipe if I forget to make a dessert for something and need it quick.

Yeah! Sounds like "Poor Man's Peach Cobbler." I do the same thing with Aldi canned peaches and some of their crappy fake Bisquick.

[keyboard150]

Yeah! Sounds like "Poor Man's Peach Cobbler." I do the same thing with Aldi canned peaches and some of their crappy fake Bisquick.

I believe that's one of the many names for it. :) It's not really a cobbler, though, imo...it's more like a cake.

[keyboard150]

Ya! Dat does sounda Gouda! :D


It's a beautiful thing.

[cookie]

And now...my cheap dessert.
You've probably all seen it before! I love it because it's easy to remember!

1 cup flour (self rising)
1 stick butter
1 cup sugar
1 cup milk
1 can canned fruit (peaches are best)

375 until browned... about 40 minutes.

I love this recipe if I forget to make a dessert for something and need it quick.

omg, does that bring back memories!!
When I was young, one of the many many places we lived was a farm in central Il. It was a horse farm, but it had peach, plum, apple, pear and mulberry trees. Also raspberry, blackberry and gooseberry bushes. We pretty much lived off eggs and milk from the farmer and fruit cobbler every single day!
My mom put the fruit on the bottom and dropped the dough on top by the spoonful.

[Achbek1]

Tee hee. Of if you wanna try "Poor AND Lazy Man's Cobbler," do this:

Dump some cheap canned peaches into a pie dish
Don't bother mixing up dough or Bisquick, just take take graham crackers and crumble them on top. Add some brown sugar too for taste and texture. Then you can stick it in the toaster oven rather than the actual oven.

Cuttin' corners, but mmmm it's good. :D

[Achbek1]

It's a beautiful thing.

Cream cheese is the secret ingredient in lotsa good (and fattening) stuff.

99 cents a brick at Aldi, baby! (Unless they raised the price on that too.)

Darnit Keybs... Now I'm wanting to make the chicken thing ;)

[MERL J]

http://www.compassionatecooks.com/img/pumpkin.jpgFUNKY PUMPKIN SOUP

• 2 cans of canned pumpkin
• 2 cans of chicken broth
• ½ can of coconut milk
• 1 cup heavy cream
• 1 small can tomato paste
• 1 tablespoon butter
• Soy sauce, to taste
• Thyme, to taste
• Allspice, to taste
• Maple syrup, to taste
• Salt, to taste
• Pepper, to taste

Add all ingredients together in a large stock pot and simmer until heated through.

Add a can of crab flakes to this = yum x 2

[Jazz]

I don't know what to call this, but it is yummy....

Saute a medium chopped onion in oil until the onions are soft
Add 6 cups of water
1 whole chicken that has already been cut in pieces
Bring to a boil and then add

1 cup of soy sauce
1/3 cup of white vinegar
reduce heat and simmer until the chicke is done

Serve with rice.

[keyboard150]

Cream cheese is the secret ingredient in lotsa good (and fattening) stuff.

99 cents a brick at Aldi, baby! (Unless they raised the price on that too.)

Darnit Keybs... Now I'm wanting to make the chicken thing ;)


Do it. You'll love it.

[Achbek1]

Cheesy Black Bean and Sofrito Soup

1½ cups water
1 can black beans
1 cup Goya brand Sofrito
1/3 cup flour
1 cup shredded cheddar cheese
Cayenne pepper, to taste

Blend black beans and water with a hand mixer or in a blender. Add Sofrito and blend over low heat. Add flour and whisk in until blended. Add shredded cheese and let it melt into soup. Add Cayenne pepper to taste.

Garnish with sour cream, cilantro, crumbled tortillas

[MERL J]

Giombata

4 potatos chunked about 1" or less

1/2 Vadalia onion either diced or in slivers

EVOO

garlic to taste

3 hot banana peppers diced

1 small yellow squash cut in 1/4 thick half-discs

1 small zuchinni squash same as yellow squash

handful of thin sliced Maguerita pepperoni

3 - 4 eggs

handful or so of sharp cheddar (or your choice of cheese) shredded

Put the EVOO and garlic into a large sautee pan, add onions and potatos. Once potatos are starting to get soft, add the yellow and zuchinni squash and banana peppers.

Once all are either charmalized or soft and browned, add the pepperoni, then beat the eggs and scramble them in.

Top with shredded cheese of your choice.

[Achbek1]

Lent is the time for seafood dishes, so here is the recipe for my famous "Spicy Seafood Chowder." My family and neighbors go nuts for it and often beg me to make it for them.

SPICY SEAFOOD CHOWDER!

Note: All measurements are approximate, adjust as needed

• 1 or ½ package of imitation lobster meat
• Olive oil, as needed
• Butter, as needed
• White cooking wine, as needed
• Garlic powder
• Chopped white onions
• Red peppers, chopped
• Green peppers, chopped
• 1 can chicken broth
• 1 can creamed corn
• 1 small can tomato paste
• 1 can white potatoes
• Thyme, as needed
• Ground black pepper, as needed
• Paprika, as needed
• Red pepper sauce, as needed

Sauté the imitation lobster meat in a mixture of olive oil, butter and white cooking wine. Add garlic powder and chopped white onions to the mix. Stir in red and green peppers and continue to sauté for a few more minutes.

Add chicken broth and simmer seafood, onion and pepper mixture two minutes.
Add in can of creamed corn, stir. Add in can of tomato paste, stir and simmer until tomato paste is blended. Open can of white potatoes and chop into small bits. Add to chowder while simmering. Gradually add in thyme, ground black pepper, paprika and red pepper sauce.

• Serve with garlic biscuits. Enjoy!

[Allgirl4BD]

This a recipe I have used over and over as a dip for pretzels. It is from the Foodnetwork and not an original. I improvised and found I could omit the sour cream. Barefoot lady uses it with her recipe for Sunday Rib Roast if you want to look it up. Enjoying this recipe thread..Thanks to everyone!:D



Mustard Horseradish Sauce:

1 1/2 cups good mayonnaise

3 tablespoons Dijon mustard

1 1/2 tablespoons whole-grain mustard

1 tablespoon prepared horseradish

1/3 cup sour cream

1/4 teaspoon kosher salt

Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

[Achbek1]

Tee hee. I'm updating my own cookbook file right now :) I put together a Microsoft Word document of all my soup recipes.

I don't know if I posted this one before, but here it is:

CREAMY CARROT SOUP WITH GINGER (A.K.A. "JEALOUS BUNNY SOUP")

Note: All measurements are approximate, adjust as needed

 2 cans of sliced canned carrots
 1 can of chicken broth
 1 cup heavy cream or whole milk
 1 cup chopped onions
 1 cup chopped celery
 Butter, as needed
 Ginger, to taste
 Nutmeg, to taste
 Salt, to taste
 Pepper, to taste

Remove carrots from can and drain. Blend carrots in a blender or food processor until very smooth, set aside. In a large stock pot, sauté the chopped onions in butter. Add the celery and continue to sauté. Add can of chicken broth, blended carrots and heavy cream. Stir. Add in ginger, nutmeg, salt and pepper to taste. Simmer until blended.

[Achbek1]

CHUNKY POTATO LEEK SOUP WITH BACON AND PARMESAN

Note: All measurements are approximate, adjust as needed

 Several large white potatoes, chopped into small pieces
 Several leeks, rinsed and chopped into small pieces (lower stalks and pale green parts)
 1 can chicken broth
 1 cup heavy cream
 1 cup grated parmesan cheese
 Butter, as needed
 Cooking wine, as needed
 Bacon bits, to taste

Sauté the chopped leeks in a small pan with butter. Set aside. Boil chopped potatoes in the chicken broth in a large stock pot. Add cooking wine while boiling. Lower heat so that soup simmers. Add leeks. Continue cooking until potatoes are heated through. When close to end of simmering, add heavy cream, parmesan cheese and bacon bits.

[OneEmerald]

Lent is the time for seafood dishes, so here is the recipe for my famous "Spicy Seafood Chowder." My family and neighbors go nuts for it and often beg me to make it for them.

SPICY SEAFOOD CHOWDER!

Note: All measurements are approximate, adjust as needed

• 1 or ½ package of imitation lobster meat
• Olive oil, as needed
• Butter, as needed
• White cooking wine, as needed
• Garlic powder
• Chopped white onions
• Red peppers, chopped
• Green peppers, chopped
• 1 can chicken broth
• 1 can creamed corn
• 1 small can tomato paste
• 1 can white potatoes
• Thyme, as needed
• Ground black pepper, as needed
• Paprika, as needed
• Red pepper sauce, as needed

Sauté the imitation lobster meat in a mixture of olive oil, butter and white cooking wine. Add garlic powder and chopped white onions to the mix. Stir in red and green peppers and continue to sauté for a few more minutes.

Add chicken broth and simmer seafood, onion and pepper mixture two minutes.
Add in can of creamed corn, stir. Add in can of tomato paste, stir and simmer until tomato paste is blended. Open can of white potatoes and chop into small bits. Add to chowder while simmering. Gradually add in thyme, ground black pepper, paprika and red pepper sauce.

• Serve with garlic biscuits. Enjoy!
Achbek, I printed this out because it sounds yummy. I gave a copy to 2 of the guys in the office who like to cook. Told them to make it and bring it in for a taste test.... We'll see how it goes.

[Achbek1]

Achbek, I printed this out because it sounds yummy. I gave a copy to 2 of the guys in the office who like to cook. Told them to make it and bring it in for a taste test.... We'll see how it goes.

Thanks! I'm eating some right now.... And even though my sense of taste is a little off because I'm sick, it's still darn good!

Seriously, glad you like it. It really is a big hit with everyone I've made it for.

[Achbek1]

And the "red pepper sauce" is hot sauce. I use Frank's.

[cookie]

CHUNKY POTATO LEEK SOUP WITH BACON AND PARMESAN

Note: All measurements are approximate, adjust as needed

 Several large white potatoes, chopped into small pieces
 Several leeks, rinsed and chopped into small pieces (lower stalks and pale green parts)
 1 can chicken broth
 1 cup heavy cream
 1 cup grated parmesan cheese
 Butter, as needed
 Cooking wine, as needed
 Bacon bits, to taste

Sauté the chopped leeks in a small pan with butter. Set aside. Boil chopped potatoes in the chicken broth in a large stock pot. Add cooking wine while boiling. Lower heat so that soup simmers. Add leeks. Continue cooking until potatoes are heated through. When close to end of simmering, add heavy cream, parmesan cheese and bacon bits.

Someone else on this planet likes the potatoes in their potato soup chunky??? I thought I was the only one! :)
I have never used cooking wine or bacon, but it sounds like a natural.
Can't wait to try it!!
TY Achie :)

[Achbek1]

Someone else on this planet likes the potatoes in their potato soup chunky??? I thought I was the only one! :)
I have never used cooking wine or bacon, but it sounds like a natural.
Can't wait to try it!!
TY Achie :)

Thanks!

I made this two days ago. It's good for meatless Fridays in Lent too.

Speaking of which, I'm thinking of doing a tomato Parmesan soup today.

Anyone got any good recipes for a tomato Parm soup????

[PlayingKoi]

Forgive me if someone else has posted this recipe. I will admit to not reading every post in this thread. This is my favourite bread. I found the recipe in Mother Earth News. I set the dough up the night before and bake the bread when I get home from work. The Buffalo News printed a similair recipe a few weeks ago, but I find this one to be far superior. I have been baking this loaf every week for over a year now.
You can't tell it from an artisan bread bought at the store! Baking it in my cast iron dutch oven creates a chewy crust with a tender inside full of holes. I have also added dry dip mix to the flour and have made some amazing signature loaves. Bacon and Horseradish has been a favourite. I also mist down the top (afer putting it in the dutch oven) and top the dough with seeds, salt.....you name it!! Try this and become a believer!!! YOU CAN MAKE GOOD BREAD!!!!!



No Knead, Dutch Oven Bread


1/4 tsp active dry yeast

1 1/2 cups warm water

3 cups all-purpose flour, plus more for dusting. You may use white, whole wheat or a combination of the two. (I usually use 2 cups white, 1 cup whole wheat, but I vary that too.)

1 1/2 tsp salt

Cornmeal or wheat bran for dusting


In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky. Cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
At least 20 minutes before the dough is ready, heat oven to 475 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect; it will straighten out as it bakes.
Cover and bake for 30 minutes. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.

Yield: One 1 1/2-pound loaf.

[Allgirl4BD]

Turkey (or Chicken) Enchiladas
1 medium onion
1/3 c. chopped green pepper
2 TBSP. vegetable or olive oil
2c.cubed or shredded cooked turkey or chicken (can use canned chicken)
1c. (4oz.) shredded Colby, Monterey jack, or Cheddar cheese (divided)
1 can green chilies
1c. sour cream
1 can (10 ¾ oz) condensed cream of chicken soup
¼ tsp. ground coriander
1/8 tsp. ground cumin
6 - flour tortilla (8oz) warmed

In a large skillet, sauté the onion, green pepper in oil till tender.
Remove from heat.

Stir in meat, ½ c. cheese and ½ can chilies. Set aside.

In a saucepan, mix sour cream, soup, coriander, and cumin. Cook, stir over low heat until warm. Into meat mixture add ½ sour cream mixture.

Spoon 1/3 meat filling into the center of each tortilla. Place tortillas seam side down in a baking dish side by side.

Spoon remaining soup mixture down the center. Sprinkle with remaining cheese.

Do not cover. Bake at 350 degrees for 20 – 25 minutes.
Makes 6 servings.

[Achbek1]

Southwestern Style Creamy Corn Soup

Note: All measurements are approximate, adjust as needed.

1 can creamed corn
1 can regular corn
I can white potatoes
½ cup chopped onions
½ cup pickled jalapeno slices (or more if you are very, very brave.)
Whole milk, as needed
Water, as needed
Shredded Monterrey Jack cheese, as needed
Salt, to taste
Pepper, to taste

Blend all ingredients together in a blender or food processor until mixture is slightly lumpy. (Add small amounts of water is mixture is too thick.) Transfer mixture to stock pot and simmer until heated through.

Makes a good “dipping soup" with tortilla wrap sandwiches.

[Achbek1]

Bake onions in a dutch oven to carmelize them. Then you can deglaze them in a pan with maybe some sherry. That's how to make real French onion.

Is it necessary to add sugar to onions when carmelizing them?

Some cookbooks say to do so, others do not.

[Achbek1]

No. If the butter you carmelize them in the over with is unsalted though you might need a pinch of that.
It seemed like a waste off natural gas to put onions in the oven for over two hours to carmelize them but it was worth it. It was cold out anyways.

Gracias.

[Sylvan]

Someone else on this planet likes the potatoes in their potato soup chunky??? I thought I was the only one! :)
:)

Lumpy mashed potatoes are the only way to go too! :)
Hi Cookie. Hope all is well over there!!! :D:)

[cookie]

Lumpy mashed potatoes are the only way to go too! :)
Hi Cookie. Hope all is well over there!!! :D:)

And since we ain't in the South, I can admit I like my grits really thick and lumpy too :p:p

Syllie!!! where ya been??????

[mesue]

Lumpy mashed potatoes are the only way to go too! :)
Hi Cookie. Hope all is well over there!!! :D:)
Hey! There's a blast from the past! Welcome back :)

[sharky]

And now...my cheap dessert.
You've probably all seen it before! I love it because it's easy to remember!

1 cup flour (self rising)
1 stick butter
1 cup sugar
1 cup milk
1 can canned fruit (peaches are best)

375 until browned... about 40 minutes.

I love this recipe if I forget to make a dessert for something and need it quick.

in Boyscouts we would use a box of yellow cake mix instead of flour and put it in a cast iron dutch oven and put it in the fire once some coals had formed

[sharky]

this is the "official" recipe
lately when I make it I do a double or triple batch and freeze most of it and I use more cheese and replace some of the milk with cream

mix together and melt
1 can cream of celery soup
1qt milk
1 large jar cheese wiz (does it still come in more than 1 size, all I found today was one size)
8oz cheddar cheese (shredd it first so it melts faster)

after that's melted and uniform in consistancy add 2 or 3 bags of frozen broccoli

let simmer for at least 1 hour stirring occasionally to prevent sticking

[Achbek1]

this is the "official" recipe
lately when I make it I do a double or triple batch and freeze most of it and I use more cheese and replace some of the milk with cream

mix together and melt
1 can cream of celery soup
1qt milk
1 large jar cheese wiz (does it still come in more than 1 size, all I found today was one size)
8oz cheddar cheese (shredd it first so it melts faster)

after that's melted and uniform in consistancy add 2 or 3 bags of frozen broccoli

let simmer for at least 1 hour stirring occasionally to prevent sticking

Thanks Sharky. I made this last week. It was goooood. And cheap too! :)

[Achbek1]

Southwestern Style Creamy Corn and Black Bean Chowder

Note: All measurements are approximate. Adjust as necessary.

1 can creamed corn
1 cup frozen corn kernels
1 can black beans, drained
1/3 cup corn starch
1 cup whole milk or cream
½ cup shredded Monterrey jack and Colby cheese blend
1/2 cup water, or as needed
Adobo seasoning, to taste
Cilantro, to taste

Blend all ingredients together in a large stock pot and simmer until heated through.

[jsimmons]

Sopi Di Yuwana (Iguana Soup)
1 Iguana
1 1/2 quarts of iguana broth (or chicken broth)
2 Chicken bouillon cubes
1 Clove of garlic
1 Leek
1 Tomato, coarsely chopped
1 Onion, studded with 3 cloves
1 Green Pepper, quartered
1/4 small Cabbage
1 tsp Cumin
1 dash Nutmeg
Salt and Pepper
2 oz Vermicelli

Kill, clean, skin and cut the Iguana into serving pieces.

Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside.

Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush).

Yield: 6 servings

Collected by Bert Christensen
Toronto, Ontario

[Achbek1]

Sopi Di Yuwana (Iguana Soup)
1 Iguana
1 1/2 quarts of iguana broth (or chicken broth)
2 Chicken bouillon cubes
1 Clove of garlic
1 Leek
1 Tomato, coarsely chopped
1 Onion, studded with 3 cloves
1 Green Pepper, quartered
1/4 small Cabbage
1 tsp Cumin
1 dash Nutmeg
Salt and Pepper
2 oz Vermicelli

Kill, clean, skin and cut the Iguana into serving pieces.

Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion, green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty minutes. Add the iguana, and simmer an additional half hour, or until the meat is tender. Remove from the fire. Strain broth, discarding vegetables. Bone the iguana and set the meat aside.

Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and pepper. Simmer for about five minutes until the vermicelli is tender. Add the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal mush).

Yield: 6 servings

Collected by Bert Christensen
Toronto, Ontario

I can't image there is much meat on an iguana.

[keyboard150]

My Broccolli Cheese Soup. (Made with no processed or frozen stuff)
Nice and thick.

Ingredients:

Water
Two whole stalks of Brocolli
Half a Block Extra Sharp Cheddar, Shredded
1/4 Block sharp cheddar/swiss (optional)
Pepper to taste
Salt to taste
Garlic Powder (or fresh finely chopped garlic) to taste
Minced Onion (Or fresh finely chopped onion) to taste

Boil the water, and add the pepper, salt, garlic, and onion.
Once it is up to a strong boil, cut up the broccoli. (at least 3 pieces per stalk)
Make sure there is enough water that the broccoli is submerged.

Boil the broccoli about 4-7 minutes. NO longer!

With a slotted spoon, remove the broccolli pieces and place them in a blender.
Spoon in the "broth" (the water you cooked in) about halfway to the top of the broccolli. If you want thicker soup, go a little less than halfway to the top of the broccolli.

Blend the mixture until well blended. If you have a blender that allows you to add ingredients while on, begin adding some of the cheese. Do it slowly---so that the cheese doesn't clump in the soup. Save a little to garnish the top of the soup.

Pour it in bowls--and enjoy. About 10-15 minutes to make, and it's dang good!

[Achbek1]

My Broccolli Cheese Soup. (Made with no processed or frozen stuff)
Nice and thick.

Ingredients:

Water
Two whole stalks of Brocolli
Half a Block Extra Sharp Cheddar, Shredded
1/4 Block sharp cheddar/swiss (optional)
Pepper to taste
Salt to taste
Garlic Powder (or fresh finely chopped garlic) to taste
Minced Onion (Or fresh finely chopped onion) to taste

Boil the water, and add the pepper, salt, garlic, and onion.
Once it is up to a strong boil, cut up the broccoli. (at least 3 pieces per stalk)
Make sure there is enough water that the broccoli is submerged.

Boil the broccoli about 4-7 minutes. NO longer!

With a slotted spoon, remove the broccolli pieces and place them in a blender.
Spoon in the "broth" (the water you cooked in) about halfway to the top of the broccolli. If you want thicker soup, go a little less than halfway to the top of the broccolli.

Blend the mixture until well blended. If you have a blender that allows you to add ingredients while on, begin adding some of the cheese. Do it slowly---so that the cheese doesn't clump in the soup. Save a little to garnish the top of the soup.

Pour it in bowls--and enjoy. About 10-15 minutes to make, and it's dang good!

Okay, this one sounds good too. Keebs, you always post good recipes...

And they always involve cheese. :)

[keyboard150]

Okay, this one sounds good too. Keebs, you always post good recipes...

And they always involve cheese. :)


I love cheese. :)

[Achbek1]

Where's my buddy Keebs? He'd like this. It has cream cheese.

Strangely enough, my two year old loves this soup!! :)

Crab Rangoon Soup
Note: All measurements are approximate, adjust as necessary.
• 1 ½ cups real or imitation crab meat, chopped (“chunk style” works best)
• 1 cup chopped onions
• Cooking oil, as needed
• Garlic powder, as needed
• 1 ½ cups water
• 1 cup chicken broth
• ¼ brick of cream cheese, softened (or more, for a richer soup)
• 1 teaspoon corn starch
• Seasoned garlic salt, as needed
• Worcestershire sauce, as needed
• Fried wontons or Asian soup crackers, as needed (these are hard to find, you can use Asian style soup noodles or just plain old crackers if necessary)

Sauté crab meat and onions in a mixture of oil and garlic powder. Add in water and chicken broth. Add in cream cheese and stir until melted and blended into mixture. Add corn starch and stir in to thicken soup. Add in seasoned garlic salt to taste. Add Worcestershire sauce as desired. Serve with fried wontons.

[keyboard150]

Where's my buddy Keebs? He'd like this. It has cream cheese.

Strangely enough, my two year old loves this soup!! :)

Crab Rangoon Soup
Note: All measurements are approximate, adjust as necessary.
• 1 ½ cups real or imitation crab meat, chopped (“chunk style” works best)
• 1 cup chopped onions
• Cooking oil, as needed
• Garlic powder, as needed
• 1 ½ cups water
• 1 cup chicken broth
• ¼ brick of cream cheese, softened (or more, for a richer soup)
• 1 teaspoon corn starch
• Seasoned garlic salt, as needed
• Worcestershire sauce, as needed
• Fried wontons or Asian soup crackers, as needed (these are hard to find, you can use Asian style soup noodles or just plain old crackers if necessary)

Sauté crab meat and onions in a mixture of oil and garlic powder. Add in water and chicken broth. Add in cream cheese and stir until melted and blended into mixture. Add corn starch and stir in to thicken soup. Add in seasoned garlic salt to taste. Add Worcestershire sauce as desired. Serve with fried wontons.

Sounds like its really rich. But good, I'll have to try this.

[Achbek1]

Sounds like its really rich. But good, I'll have to try this.

I tried some real crab rangoon this weekend and I have to admit, the crab rangoon soup does taste almost exactly like it :)

[Achbek1]

I just finished my weekly Saturday afternoon cooking blitz and here is the recipe I created today. I have to admit, it came out AWESOME. My husband is gonna love it... It has bacon :)

Roasted Corn Chowder with Bacon

Note: All measurements are approximate, adjust as necessary.

• Cooking spray, as needed
• 2 cups frozen corn kernels, roasted in oven (on a surface sprayed with cooking spray)
• 1 cup chopped onions
• Chopped garlic, as needed
• 1 cup chopped red, green and yellow peppers
• 2 cans chicken broth
• ¼ cup flour
• 1 can chopped potatoes
• 1 cup julienned carrots, minced
• 1 cup “real bacon” bacon bits
• 1 cup whole milk or cream
• Shredded Monterrey Jack cheese blend, as needed
• Parsley, to taste
• Salt, to taste
• Pepper, to taste

Place frozen corn kernels in oven or toaster oven in a pan covered with cooking spray. Roast corn as needed, approximately 10 to 15 minutes. Adjust temperature as needed depending on your oven. Sauté the onions, garlic and peppers in cooking spray. Transfer sautéed onions, garlic and peppers to a large stock pot. Add in the chicken broth. Add in flour to thicken mixture. Add in roasted corn. Add can of chopped potatoes. Add carrots and bacon bits. Stir and simmer until blended. Add in milk or cream and stir. Add in cheese and stir and simmer until blended into mixture. Add parsley, salt and pepper to taste.