recipe sharing :)

[cinnamongrrl]

I dont know for certain if there is a thread started on the subject...but I was just posting about slow cooker recipes and it occurred to me that this could be a nice thing to do :)


Lemon Dream Pie

juice of 3 lemons (you can reserve some lemon slices for garnish, if desired)

16oz container of cool whip (NOT lite..it will not set up!)

1 reg sized can sweetened condensed milk (lite or fat free is fine)

1 graham cracker crust

Blend first 3 ingredients. Pour into pie crust and allow at least 4 hrs to set up. Also, if you want something a little richer, you can add 4oz of cream cheese. This is a very easy no bake summer pie that my entire family loves. :)

[Teddybear]

I dont know for certain if there is a thread started on the subject...but I was just posting about slow cooker recipes and it occurred to me that this could be a nice thing to do :)


Lemon Dream Pie

juice of 3 lemons (you can reserve some lemon slices for garnish, if desired)

16oz container of cool whip (NOT lite..it will not set up!)

1 reg sized can sweetened condensed milk (lite or fat free is fine)

1 graham cracker crust

Blend first 3 ingredients. Pour into pie crust and allow at least 4 hrs to set up. Also, if you want something a little richer, you can add 4oz of cream cheese. This is a very easy no bake summer pie that my entire family loves. :)


when do we get 1

[macele]

i love lemon pie. and i just love pie! if someone can make a delicious pecan pie, ... i consider that someone a cook! you can conquer the world lol. and if you know that texas pecans will make that pie even better, well then, ... you can conquer the universe!

yes, i love pie!

[skeeter_01]

This is a recipe called "angel pie"....It took me 7 years to get the recipe from a co-worker...so, don't give it to ANYONE!! ;)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

ANGEL PIE

Meringue Shell:
3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup sugar

Filling:
1/2 cup sugar
3 tablespoons cornstarch
1 1/3 cups milk
3 beaten egg yolks
1/2 cup dairy sour cream
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice

Garnish:
Whipped Cream (optional)
Lemon peel (optional)
Raspberries (optional)


FOR MERINGUE SHELL: In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes, or till very stiff peaks form (tips stand straight) and sugar is almost dissolved. Using a spoon or spatula, spread meringue onto bottom and sides of a well-greased 10-inch pie plate, building the sides up to form a shell. Bake in a preheated 300° oven for 45 minutes. Turn off oven. Let dry in oven with door closed for 1 hour (do not open oven door). Cool on a rack.

FOR FILLING: In a medium saucepan stir together sugar and cornstarch. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan and bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream, lemon peel, and lemon juice. Pour filling into a bowl. Cover surface with plastic wrap. Cool without stirring. Spoon filling into meringue shell. Cover and chill for 2-24 hours.

Just before serving, if desired, garnish with dollops of whipped cream, lemon peel, and raspberries.

enjoy!! :)

skeet

[WolfyOne]

I have a thread with slow cooker recipes

All the recipes we have posted on The Planet are here,
http://www.butchfemmeplanet.com/forum/showthread.php?t=667

[clay]

cinnamon: I make that same pie, only call it Lemon Cloud Pie! It IS sinful and so goooood...

[skeeter_01]

just cause it's now "fall" doesn't mean you can't still BBQ!! :)

skeet

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I absolutely love pork that is cooked on the grill. I have tried many recipes from both cook books and different web sites. After looking at a TON of recipes, I came up with this one by taking a little from one and a little from another. It took about 8 times but I finally came up with a combination that gets "Rave Reviews" every time I serve it.


SKEETER'S GRILLED PORK TENDERLOIN
serves 4-6 people

MIX TOGETHER:
1/2 cup honey
1/4 cup lite soy sauce
7 oz bottle oyster sauce (available at Krogers in the "Asian" section)
4 tablespoons packed brown sugar
1 tablespoon minced garlic
2 tablespoon ketchup
1/2 teaspoon onion powder
1/2 ancho chili cut up in to small strips (or more or less to personal taste)
1 teaspoon of good quality cinnamon
the juice of two fresh limes
the zest of one of the limes

*see note at bottom*

Wash tenderloin off and pat it dry. Arrange in a large zip lock bag. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

Prepare grill. I prefer to use coals vs. gas. I just like the taste better. But if using gas, I used the grill set at medium.

Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. (about med. hot coals). Grill pork turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°-160°F. This takes 20-30 minutes.

Let pork stand 10 minutes (covered loosely in foil) before thinly slicing.

Serve with dipping sauce (below)


*note*. Add about 1 1/2 cup of water to marinade, reduce for a dipping sauce. I put the sauce on the stove at low-medium heat, letting it go to a slow boil for the whole time the tenderloin is grilling. Sometimes, I finish it off with 1-2 tablespoons of cold butter.

[-Red-Flag-]

I have a thread with slow cooker recipes

All the recipes we have posted on The Planet are here,
http://www.butchfemmeplanet.com/forum/showthread.php?t=667

I was about to ask about slow cookers.

[aishah]

pumpkin bars with cream cheese frosting

ingredients

for the bars:
4 eggs
1 2/3 c. sugar (i used raw, but white or brown would work fine too)
1 c. vegetable oil or applesauce
1 tbsp. vanilla extract
15 oz. pumpkin puree
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cardamom

for the icing:
8 oz. cream cheese, softened
2 c. confectioner’s sugar
1 tbsp. vanilla extract

directions

Preheat oven to 350 degrees F.

In a large bowl, combine eggs, sugar, oil or applesauce, vanilla, and pumpkin puree. I used an electric mixer. Feel free to use a spoon. Or whatever tickles you. Slowly mix in the rest of the dry ingredients and spices until the batter is smooth. Pour into a greased 13×9 in. baking pan and bake for 30-35 minutes.

In a smaller bowl, combine cream cheese and vanilla, and slowly mix in confectioner’s sugar until smooth.

Let the bars cool completely before slicing and icing.

[cinnamongrrl]

pumpkin bars with cream cheese frosting

ingredients

for the bars:
4 eggs
1 2/3 c. sugar (i used raw, but white or brown would work fine too)
1 c. vegetable oil or applesauce
1 tbsp. vanilla extract
15 oz. pumpkin puree
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cardamom

for the icing:
8 oz. cream cheese, softened
2 c. confectioner’s sugar
1 tbsp. vanilla extract

directions

Preheat oven to 350 degrees F.

In a large bowl, combine eggs, sugar, oil or applesauce, vanilla, and pumpkin puree. I used an electric mixer. Feel free to use a spoon. Or whatever tickles you. Slowly mix in the rest of the dry ingredients and spices until the batter is smooth. Pour into a greased 13×9 in. baking pan and bake for 30-35 minutes.

In a smaller bowl, combine cream cheese and vanilla, and slowly mix in confectioner’s sugar until smooth.

Let the bars cool completely before slicing and icing.

my mother has this same recipe! they are awesome...worth the effort....we add raisins...and you can add nuts also.....

[cinnamongrrl]

today i made honey pineapple chicken in the crock pot. for the sauce;

1c honey
1/2c soy sauce
1/2tsp each salt and pepper
1 clove garlic, minced
1c pineapple bits

place 3 lbs chicken in the crock...pour sauce over. cook till done we did 6 hours on high....but my chicken was bone in breasts and frozen....the recipe was originally for wings...just saying....

[easygoingfemme]

Squash Soup

2 large, 3 small winter squash (Butternut, Acorn, or Pumpkin are best)
16 oz coconut milk - the kind in a can that has the nice thick stuff on top)
2c vegetable broth
1-2 cloves garlic, minced
½ t red curry paste
1t ground cinnamon


Preheat oven to 425
Bake the squash whole for about 45-60 minutes. Let it cool. Then slice squash in half, scoop seeds out, and then scoop out the "meat" and mash it up a bit with a potato masher.

Put the squash, garlic, half of the broth, and all of the coconut milk into a food processor or blender and puree the heck out of it.

Pour all of that into a good size pot on the stove over medium heat. Stir and let cook until heated through, 5-10 min most likely. Add spices and season to taste. Cook for another 15-20 minutes.

You can make this more on the sweet side using just things like the cinnamon and little bit of maple syrup and almond extract, or make it more savory, eliminating the maple and using the curry/garlic. Or you can mix it all up and have the full sweet/savory experience.

[Metro]

Squash Soup

2 large, 3 small winter squash (Butternut, Acorn, or Pumpkin are best)
16 oz coconut milk - the kind in a can that has the nice thick stuff on top)
2c vegetable broth
1-2 cloves garlic, minced
½ t red curry paste
1t ground cinnamon


Preheat oven to 425
Bake the squash whole for about 45-60 minutes. Let it cool. Then slice squash in half, scoop seeds out, and then scoop out the "meat" and mash it up a bit with a potato masher.

Put the squash, garlic, half of the broth, and all of the coconut milk into a food processor or blender and puree the heck out of it.

Pour all of that into a good size pot on the stove over medium heat. Stir and let cook until heated through, 5-10 min most likely. Add spices and season to taste. Cook for another 15-20 minutes.

You can make this more on the sweet side using just things like the cinnamon and little bit of maple syrup and almond extract, or make it more savory, eliminating the maple and using the curry/garlic. Or you can mix it all up and have the full sweet/savory experience.


Sounds delicious but what about the other half of the broth? :|

[easygoingfemme]

Sounds delicious but what about the other half of the broth? :|

Oh details! If only we could edit these threads. Sorry I forgot that paragraph.

The other part of the directions is to add the remaining broth after the initial puree, while in the pot, until you reach desired consistency. You may or may not use it all.

[Metro]

Oh details! If only we could edit these threads. Sorry I forgot that paragraph.

The other part of the directions is to add the remaining broth after the initial puree, while in the pot, until you reach desired consistency. You may or may not use it all.

Thank you :chef: !

[cinnamongrrl]

This was well received by all who tried it...and very easy too!

1lb ground beef (I used Morning Star fake meat, lg package)

1 c diced onion

3 cloves garlic, minced

1 Tbs worcestershire sauce

2Tbs fresh thyme ( I used 2 tsp dried)

1Tbs fresh parsley ( I didn't use it)

1 tsp paprika

1 1/2 c frozen mixed veggies, thawed

salt and pepper to taste

2 cans refrigerated grands biscuits

Preheat oven to 350. In pan, brown hamburger with garlic and onion till done. Add worcestershire sauce, spices and veggies and stir to mix. Roll out biscuits to approximately 6 inches. Put about 1/4c of mixture onto middle of each biscuit. Fold over and seal edges. bake until browned about 12 minutes.

After making this, I had the idea of adding rice and just using an extra can of biscuits. This recipe says they freeze well for a quick hot pockets type snack. I served it mushroom gravy and white rice on the side....and I added a sprinkling of Italian cheeses before sealing the pockets :)

[femmeInterrupted]

Vovo’s Caldo Verde

This soup recipe is from my Portuguese grandmother(s). I was lucky enough to have two! This is comfort food at it’s finest, and tastes better the next day, so feel free to make ahead and warm up. Awesome in the wintertime. Works wonderfully as a first course to a larger meal, or as a meal itself with paposeco’s ( or any really good crusty bread)

What You Need:

1/4 cup extra-virgin olive oil
(not light—the darker green, the better!)
10 ounces chouriço, linguiça, (or Spanish chorizo if you can’t find Portuguese products) sliced into 1/4-inch coins

1 large Spanish onion, diced
 or two regular cooking onions
Kosher or Sea salt

2 garlic cloves, sliced; don’t be afraid to go for a third or fourth (we love our garlic in Portugal)
6-7 medium potatoes, peeled and diced

8 cups cold water, or half chicken stock and half water

1 pound kale or collard greens, thick middle stem removed, and leaves cut into very, very fine julienne (think wisker-thin)

Freshly ground black pepper to taste, although if you have it, white pepper works even better.

What To Do:

1. Heat the olive oil in a large pot over medium heat. Add the chouriço slices and cook until lightly browned, 3 to 5 minutes. Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; it will flavor the soup.
2. Dump the onions and garlic into the pot. Sauté, adding enough salt to bring out their sweetness, until they’re translucent and very soft.
3. Add the potatoes, cover everything with the water, or the chicken stock-water combo, and bring the soup to a boil. Lower the heat so the soup gently simmers. Cook until the potatoes are almost done, 15 to 20 minutes.
4. When the caldo verde is cool enough to handle, purée it using a wand blender.
Tradition states that one slice and only one slice of chouriço is added to each bowl, but we always add a few! The more the merrier!
5. Add the finely shredded/sliced greens to the soup, bring everything back to a boil then reduce the heat and simmer for 2 minutes. Season with more salt, if needed, and pepper.
6. Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço if serving right away. Again, this freezes and refrigerates really well, and the flavours are best that way ☺

[femmeInterrupted]

This recipe is from my Irish/Canadian grandmother, who was born and raised on the Canadian prairies. This is AWESOME!!

Ingredients:

Crust:
• 1¼ cups graham crackers
• ¼ cup melted butter
• ½ cup sugar
• dash of cinnamon
• (you can cheat and get a store made crust, but it WON’T BE AS GOOD!)

Filling:
• 2½ cups of milk
• ½ cup of white sugar
• ¼ cup of cornstarch
• 3 egg yolks
• 1 tsp vanilla
• pinch of salt
•
Meringue Topping:
• 3 egg whites
• ¼ cup of sugar
• ¼ tsp of cream of tartar


Instructions
1. Mix all the topping ingredients together, save about 2 (or more) tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
2. Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
3. Beat the meringue ingredients together until they form stiff peaks.
4. Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top!
Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
5. Bake until the meringue browns like below, around 10 minutes but watch it carefully!
6. Cool in the fridge and eat the same day. This is best made mere hours before serving. Don’t know how long it keeps, because we never had any left over! ☺

[Chaperone]

does anyone have a good recipe for Lavender Cookies?

[stargazingboi]

Sorry Chap but I've never made or even heard of such cookies.

I do however have a few recipes that I have found that have been a hit in this house.

No idea what the name of this one is...found it online somewhere.
This made some tasty chicken


Chicken Tenders
Ingredients


4 boneless, skinless chicken breasts, cut into strips.
1 cup zesty Italian dressing
2 teaspoons lime juice
3 teaspoons honey

Instructions


Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.
Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat
each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it



Apple Dumplings (recipe from the Pioneer Woman). Every easy...NOT diet friendly...but some good stuff good.



Ingredients



2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-1/2 cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.


Chicken Florentine: (pioneer woman)
Ingredients



1 pound Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 cups Grape Tomatoes, Halved Lengthwise
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Preparation Instructions

Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.

[puddin']

does anyone have a good recipe for Lavender Cookies?




http://www.tasteofhome.com/recipes/lavender-cookies

[Scots_On_The_Rocks]

Squash Soup

2 large, 3 small winter squash (Butternut, Acorn, or Pumpkin are best)
16 oz coconut milk - the kind in a can that has the nice thick stuff on top)
2c vegetable broth
1-2 cloves garlic, minced
½ t red curry paste
1t ground cinnamon


Preheat oven to 425
Bake the squash whole for about 45-60 minutes. Let it cool. Then slice squash in half, scoop seeds out, and then scoop out the "meat" and mash it up a bit with a potato masher.

Put the squash, garlic, half of the broth, and all of the coconut milk into a food processor or blender and puree the heck out of it.

Pour all of that into a good size pot on the stove over medium heat. Stir and let cook until heated through, 5-10 min most likely. Add spices and season to taste. Cook for another 15-20 minutes.

You can make this more on the sweet side using just things like the cinnamon and little bit of maple syrup and almond extract, or make it more savory, eliminating the maple and using the curry/garlic. Or you can mix it all up and have the full sweet/savory experience.


This is VERY similar to my Butternut Squash Bisque recipe. Only difference is I use a dry Tunisian Harissa spice blend and some cardamom instead of the curry paste and cinnamon. Or I add one chipotle pepper in adobo sauce to a big pot of it.

[Okiebug61]

We gotta have the classic! Cuppa Cuppa Cuppa,

1-cup sugar
1-cup flour
1-cup fruit cocktail

Bake at 350 til gold and bubbly

[puddin']

http://i1122.photobucket.com/albums/l535/CrossroadsOfAmerica/Food/SloppyJoes.jpg (http://media.photobucket.com/user/CrossroadsOfAmerica/media/Food/SloppyJoes.jpg.html)

[Scots_On_The_Rocks]

Siksika Buffalo and Blackberry Soup

(this has been in my family for generations)

Makes 4 smallish servings

INGREDIENTS:

1 1/2 tablespoons rendered buffalo suet (bacon fat works as a good substitute)
1 lb buffalo stew meat, cut into 1-in cubes
2 cups buffalo broth (beef broth makes a good substitute)
1/2 cup sliced scallions
2 1/2 cups (about 3/4 lb) fresh blackberries
1/4 teaspoon crushed or ground juniper berries*
1 tablespoon maple syrup (honey works too)
Salt and freshly ground pepper to taste
4 teaspoons very finely chopped onions

METHOD:

In a large saucepan, heat animal fat until melted over medium-high heat, then cook the meat, stirring until browned on all sides, about 5 minutes.

Pour in broth, 1/3 cup of the scallions, 2 cups of the blackberries, and the juniper. Bring to a boil over high heat, then reduce the heat to low and simmer until the meat is tender, about 45 minutes

Season the soup with the maple syrup, salt, and pepper. Ladle into bowls, garnish with remaining ingredients and enjoy.

Note: Juniper berries can be eaten and are available for purchase from select culinary markets.

[Scots_On_The_Rocks]

Tmar Bi Loz
(Dates stuffed with pistachio paste)

INGREDIENTS:

2 cups ground pistachios
1/2 cup bakers sugar
2-3 tablespoons rose water
1 lb dates
1 cup honey

METHOD:

Blend pistachios, sugar and rose water in a food processor, until a firm paste.

Make a slit in the side of the dates and pull out the pit. Take a small lump of the paste, press the paste into the slit making sure to fill the date. Close the date back over it slightly to that the filling is glimpsed inside. Place on a serving tray and drizzle with honey.

[Scots_On_The_Rocks]

Kimroun Bil Tamatem
(Prawns in Spicy Tomato Sauce)

Serves about 6

INGREDIENTS:

1 lb. of raw king prawns, peeled and deveined (or 2 lb. frozen prawns)
1 medium onion, chopped
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
14oz tomatoes, peeled and chopped
1/2 teaspoon ground ginger
pinch of saffron or turmeric
pinch of chili pepper
salt
1-2 tablespoons flat-leaf parsley, chopped
1-2 tablespoons fresh coriander (cilantro), chopped

METHOD:

If using frozen prawns, defrost thoroughly and pull off tails.

In a large skillet, fry onion in the oil, stirring, until it begins to colour. Add the garlic and cook until aroma arises. Then add tomatoes, ginger, chili pepper, salt, and saffron/turmeric. Cook for about 20 minutes, until sauce is reduced.

Now put the prawns in and cook for 3-5 minutes, until they turn pink throughout, turning them only once. Stir in chopped parsley and fresh coriander (cilantro) at the end. Serve warm

[Scots_On_The_Rocks]

Tmar Bi Loz
(Dates stuffed with pistachio paste)

INGREDIENTS:

2 cups ground pistachios
1/2 cup bakers sugar
2-3 tablespoons rose water
1 lb dates
1 cup honey

METHOD:

Blend pistachios, sugar and rose water in a food processor, until a firm paste.

Make a slit in the side of the dates and pull out the pit. Take a small lump of the paste, press the paste into the slit making sure to fill the date. Close the date back over it slightly to that the filling is glimpsed inside. Place on a serving tray and drizzle with honey.


Oh and I forgot to add, you can also forego the honey and wrap the dates in prosciutto instead. Wicked good this way too

[Scots_On_The_Rocks]

Given the fact that it is getting closer and closer to the time when you can buy roasted chestnuts out here where I live....I figured this would be a good one to post. Enjoy!



Spicy Chestnut Soup

Serves about 6

INGREDIENTS:

2 lbs. fresh chestnuts
1 qt. veggie stock
1 cup finely grated carrot
2 tablespoons butter
2 tablespoons flour
1/2 cup red wine
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
salt & pepper
smoked paprika
finely chopped parsley

METHOD:

Cut a slit in the flat side of each chestnut shell. Simmer in water to cover for 15 minutes or roast in the oven @ 375° F for 15-20 minutes. Peel chestnuts once cooled enough to touch and puree, adding a bit of the veggie stock if needed. Add puree and shredded carrots and remaining veggie stock to a large sauce pan and simmer slowly for about 30 minutes.

Melt butter in another small sauce pan, slowly add flour, creating a roux. When the roux begins to colour, add the hot chestnut and carrot mixture to it slowly, whisking to mix evenly. Add wine, nutmeg, cayenne, salt and pepper and simmer over very low heat for 10 minutes more, stirring often.

Ladle into bowls and garnish with parsley and paprika.

[Scots_On_The_Rocks]

Buckwheat Dutch Baby

Makes 1 big Dutch baby


INGREDIENTS:

3 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon table or fine sea salt
1/2 cup whole milk
2 large eggs
3 tablespoons butter

METHOD:

Heat oven to 400 degrees. Whisk the flours, sugar, salt, milk and eggs together in a medium bowl. Leaving a couple lumps behind is fine. Melt butter in a 12-inch cast skillet, preferably cast iron but any heavy ovenproof skillet should work. Roll the butter around a bit so it goes up the sides. Pour in the batter and transfer skillet to the oven. Bake for 15 to 17 minutes, until the pancake browns lightly at the edges and rumpled. Transfer to a plate and enjoy.

[Scots_On_The_Rocks]

Butternut Squash Bisque with Chipotle Crema

Makes 6-8 servings

INGREDIENTS:

1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped shallot
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
3 cups chicken broth
1 can coconut milk
3 teaspoons canned minced chipotle in adobo
1/2 cup Mexican crema or sour cream
Salt, freshly ground pepper


METHOD:

Preheat oven to 400˚F. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put seeds in a sieve and rinse. Set aside.

Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.


Heat remaining oil in a large, heavy pot over medium high. Sauté shallot, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.

Scoop the flesh of the squash into the pot and stir. Add 3 cups of broth and simmer, covered, for 30 minutes or until the vegetables are very tender.

Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.

Puree the soup in batches in a blender, adding the coconut milk and broth to get the desired consistency.

In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.

Stir the remaining 2 teaspoons chipotle into the bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds.

[puddin']

http://www.myrecipes.com/recipe/sloppy-cola-joe-dogs-50400000130708/

[Scots_On_The_Rocks]

Kibbeh

INGREDIENTS:

For the Kibbeh dough:

500 g beef, finely ground
1 1/2 cups fine bulgur
1 onion, finely chopped
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon salt
5 basil leaves

For the Stuffing:

250 g beef, finely ground
2 onions, finely chopped
1 teaspoon pomegranate syrup, if available
1/4 cup raw pine nuts
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pepper
1 tablespoon vegetable oil
6 cups vegetable oil for frying

COOKING METHOD:

To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.

Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.

To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. Knead the dough for a few seconds. Place the kibbeh dough on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.

When kibbeh dough is chilled, form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh. Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.

In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown. Serve hot or at room temperature.

[Scots_On_The_Rocks]

Shürbat Al-Sabänakh

Makes about 6 servings

INGREDIENTS:

1/2 lb ground lamb
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon cinnamon, ground
1 1/2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
6 tablespoons unsalted butter
2 tablespoons all-purpose flour
6 cups lamb broth (beef broth works too)
6 cardamom pods, shelled, seeds crushed lightly
1 lb baby spinach, washed well and trimmed of any heavy stems, finely chopped

METHOD:

In a bowl, combine the ground lamb, parsley, cinnamon, 1/2 teaspoon of salt, and the pepper until well blended. Form into small balls about the size of a hazelnut, keeping your hands wet with cold water to keep from sticking.

In a skillet that can hold all the meatballs in a single layer, melt the butter over med-high heat, then cook meatballs, shaking the pan so meatballs don't stick, until browned all over, about 3 minutes. Remove meatballs and set aside. Add the flour to the skillet and cook over medium-high heat forming a roux, stir until roux browns.

Pour 1 cup of the broth into the skillet and scrape the bottom of the pan with a wooden spoon to release any bits of meat or flour, then transfer to a pot with the cardamom. Pour the remaining broth into the pot and heat over medium, stirring, until it comes to a boil, about 12 minutes. Reduce the heat to low and simmer for 5 minutes.

Meanwhile, place the chopped spinach in a small pot with 1 cup water, bring to a boil over medium heat, then boil for 3 minutes. Drain the spinach, add the spinach and meatballs to the soup, check the seasoning, add 1 teaspoon of salt if necessary, then simmer for 5 additional minutes and serve.

[Scots_On_The_Rocks]

Potted Smoked Salmon

Serves about 4 (or just one if you're like me :D )

INGREDIENTS:

1/3 cup unsalted butter, room temperature
2 tablespoons hazelnut oil
2/3 cup boneless smoked salmon, flaked
1/4 teaspoon fine sea salt
pinch of freshly ground black pepper
juice of 1/2 lemon
2 juniper berries, very finely minced

METHOD:

Cream the butter in a mortar with a wooden spoon. Add hazelnut oil and salmon. With a pestle, work the butter and oil into the salmon until smooth and creamy. Add salt, pepper, lemon juice and juniper. Mix so that all spices are throughout mixture. Place in an airtight container and refrigerate. Will hold for up to a month. Enjoy on bruschetta, rye crackers or bannock.

[Scots_On_The_Rocks]

Quahog and Cornmeal Fritters

Makes approx. 24 fritters

INGREDIENTS:

2 1/2 lbs quahogs
1 tsp sea salt
2 eggs
1/2 cup milk
1 cup unbleached all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoon rendered bacon fat
2 cloves garlic, minced
Pinch fresh ground black pepper

METHOD:

Rinse the quahogs by submerging them in a bowl of cold water. Remove and discard any open quahogs. Transfer to a large saucepan and add 2-3 inches of cold water and the salt. Place pan over medium-high heat, cover and bring to a boil. Lower heat to medium-low and cook until quahogs have opened, about 10-12 minutes. Remove from heat and discard any that didn't open. Strain liquid and reserve 1/2 cup for the fritter batter. Remove the cooked quahogs from shells, discarding the shells. Chop quahogs finely, and allow to cool completely.

Beat the eggs in a bowl with the reserved quahog cooking liquid and the milk. In a separate bowl, mix the flour, cornmeal, baking powder and a pinch of salt. Add the egg mixture to the flour mixture and beat with a wooden spoon until well mixed. Add bacon fat, garlic, pepper, and chopped clams. Stir to fully incorporate.

Heat 1 inch of oil in a high walled cast iron skillet, over medium-high heat. Drop the batter by tablespoonfulls into the oil, a few at a time. Don't overcrowd the pan. Fry fritters, turning once, for 6-7 minutes each side, until browned. With a slotted spoon, transfer to a plate lined with paper towels. Gently pat off any excess oil and serve warm.

[Scots_On_The_Rocks]

Clootie Dumpling
(a Scottish holiday treat)

Makes 8 servings

INGREDIENTS:

4 cups self-rising flour
1 3/4 cups dried currants
1 2/3 cups raisins
1/4 pound shredded suet
1 cup dry bread crumbs
1 cup white sugar
1 egg, lightly beaten
1/2 cup milk
1 teaspoon mixed spice
1 teaspoon baking powder
1 pinch salt
1 tablespoon molasses

DIRECTIONS:

Bring a large pot of water to boil.

Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.

Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.

Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150° F oven until surface is no longer wet. Serve.

[Sweet Bliss]

What's a quahog?

This is for JAGG.

Quickie Meatloaf

Two pounds of ground beef, one package of herbed dressing in a box, two eggs.

Poke small hole in stuffing bag, smash the stuffing until its crumbs.

Whip up both eggs, toss in large bowl with crumbs and beef. Mix well with hands. Or big spoon if you are ooked out.

I like to add garlic, more herbs, and whatever else I have on hand.

Smash into loaf pan. Bake at 350 for 45 minutes. If using a glass pan reduce temp to 325. Glass gets way hotter.

You can shape into small loaves and freeze them for later.

When I was still working and going to school, I used to cook all day Sunday for the week ahead. As I remember more quick recipes I will post them.

[puddin']

kale and white bean soup


Ingredients:

•1 lb dried white beans such as Great Northern, cannellini (i used tinned cannellini when in a hurry), or navy
•2 onions, coarsely chopped
•2 tablespoons olive oil
•4 garlic cloves, finely chopped (i use 6, but that's jus' me.)
•5 cups chicken broth
•2 qt water
•1 (3- by 2-inch) piece Parmigiano-Reggiano rind
•2 teaspoons salt
•1/2 teaspoon black pepper
•1 bay leaf (not California)
•1 teaspoon finely chopped fresh rosemary
•1 lb smoked sausage such as kielbasa (optional, i use spicy kielbasa), sliced crosswise 1/4 inch thick
•8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
•1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

•Accompaniment: provolone toasts


Preparation:

-Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

-Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

-While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

-Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.


Cooks'notes: Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

•Lacinato is available at farm stands, specialty produce markets, and natural foods stores. Be aware that it has many aliases: Tuscan kale, black cabbage, cavolo nero, dinosaur kale, and flat black cabbage.

[Scots_On_The_Rocks]

What's a quahog?

It's a type of clam found in New England and the Canadian Maritimes.

[Scots_On_The_Rocks]

kale and white bean soup


Ingredients:

•1 lb dried white beans such as Great Northern, cannellini (i used tinned cannellini when in a hurry), or navy
•2 onions, coarsely chopped
•2 tablespoons olive oil
•4 garlic cloves, finely chopped (i use 6, but that's jus' me.)
•5 cups chicken broth
•2 qt water
•1 (3- by 2-inch) piece Parmigiano-Reggiano rind
•2 teaspoons salt
•1/2 teaspoon black pepper
•1 bay leaf (not California)
•1 teaspoon finely chopped fresh rosemary
•1 lb smoked sausage such as kielbasa (optional, i use spicy kielbasa), sliced crosswise 1/4 inch thick
•8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
•1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

•Accompaniment: provolone toasts


Preparation:

-Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

-Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

-While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

-Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.


Cooks'notes: Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

•Lacinato is available at farm stands, specialty produce markets, and natural foods stores. Be aware that it has many aliases: Tuscan kale, black cabbage, cavolo nero, dinosaur kale, and flat black cabbage.

This would probably be just as good subbing linguica or the firm chorizo in place of the kielbasa.

[puddin']

This would probably be just as good subbing linguica or the firm chorizo in place of the kielbasa.

i sub in some spicy chorizo on occasion...

[Scots_On_The_Rocks]

Slow Cooker Ukranian Borscht

Makes 8 servings

INGREDIENTS:

1 pound beef stew meat, cut into 1/2 inch
pieces
4 beets, peeled and chopped
1 (28 ounce) can diced tomatoes
2 potatoes, peeled and chopped
1 cup baby carrots, cut into 1/2 inch
pieces
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth, or more
1 (6 ounce) can tomato paste
6 tablespoons red wine vinegar
3 tablespoons brown sugar
1 1/2 teaspoons dried dill weed
1 tablespoon dried parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups shredded green cabbage (I like to use red cabbage and radicchio)
1 cup sour cream, as garnish

DIRECTIONS:

Place beef, beets, tomatoes, potatoes, carrots, onion, and garlic in a slow cooker. Whisk together the beef broth, tomato paste, vinegar, brown sugar, dill weed, parsley, bay leaf, salt, and pepper. Pour mixture over the beef and vegetables, adding more broth to cover as needed.

Cover and cook on Low for 8 1/2 hours, or High for 4 hours.

Set heat to High, then stir in the shredded cabbage. Cover and continue cooking until the cabbage is tender, about 30 minutes. Remove bay leaf. Serve in a bowl with a dollop of sour cream.

[Soon]

http://www.cookingclassy.com/wp-content/uploads/2013/11/melt-in-your-mouth-eggnog-cookies2+srgb..jpg

Melt-In-Your-Mouth Eggnog Cookies (http://www.cookingclassy.com/2013/11/melt-mouth-eggnog-cookies/#comment-36114)

Yield: About 2 dozen

Ingredients

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
Frosting
1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar
Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

[mountainbikedyke]

...So when you making these for me? :police:




http://www.cookingclassy.com/wp-content/uploads/2013/11/melt-in-your-mouth-eggnog-cookies2+srgb..jpg

Melt-In-Your-Mouth Eggnog Cookies (http://www.cookingclassy.com/2013/11/melt-mouth-eggnog-cookies/#comment-36114)

Yield: About 2 dozen

Ingredients

2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg, plus more for topping
1/2 tsp ground cinnamon
3/4 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup eggnog
Frosting
1/2 cup butter, at room temperature (I used 1/4 cup salted and 1/4 cup unsalted butter)
3 - 5 Tbsp eggnog
1/2 tsp rum extract
3 cups powdered sugar
Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar and brown sugar until pale and fluffy. Mix in egg yolks one at a time, blending just until combined after each addition. Mix in vanilla extract, rum extract and egg nog. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Scoop dough out by the heaping tablespoonfuls and drop onto Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 10 - 12 minutes. Allow to rest on baking sheet several minutes before transferring to a wire rack to cool. Cool completely then frost with Eggnog Frosting and sprinkle tops lightly with nutmeg.

For the Eggnog Frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter until very pale and fluffy. Add in rum extract and 3 Tbsp eggnog and mix in powdered sugar. Add additional eggnog to reach desired consistency.

[pajama]

...So when you making these for me? :police:

I think she should make them when she's here visiting. Just sayin'.

[Chad]

Does anyone have a good recipe for greens?

[Orema]

Does anyone have a good recipe for greens?

I like collard greens because they're a hearty (tough) green with a distinctive bite to the taste.

Here is a variation of a recipe I found here (http://chitterlings.com/collards.html) ....

Ingredients:

1 or 2 medium smoked ham hocks, or 1 pound smoked pork neck bones, or 1 ham shank (my preference is a shank)

2-3 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.)

Take the meat and put it in a large pot of water. Make sure the meat is covered by the water. Bring the water to a rolling boil and let it "gently" boil for about 1.5 hours. Add more water as it boils down. The idea is to boil the meat until it begins to fall apart. You want the ham hocks to be falling apart, or almost falling apart, before you add the collard greens to the liquid. Once the meat is cooked, take it out of the pot to cool off. After it's cool, separate the meat from the fat, joints, or bone. Throw away the fat, joints, bones, etc and put the meat aside while you cook the greens.

Take the collard greens and separate the leaves (if fresh). Dunk each leaf in a large basin of water then rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicing through several leaves at once.

Next, add your collard greens to the pot. Slowly add them until the pot is full. Allow them to wilt as they cook - then add more. Cover and cook for thirty minutes on medium heat. Stir every few minutes. Taste to confirm they are the tenderness you prefer. Add the meat to the pot and serve.
____________
If you used frozen collards, simply pour them - frozen - right from the package to the pot.

If you use smoked neck bones, they usually don't take as long to cook as ham hocks.

I usually make this dish on holidays and weekends. Takes too long for me to cook when I come home after working.

You can double this recipe and freeze some for a later dater.

You can use smoked turkey, too.

I usually freeze fresh greens before I cook them. My mother would always wait till the first frost before picking the greens in her garden, so I'm thinkin' that freezing them may help too. Doesn't seem to hurt. :)

Good luck, Chad, and let us know if you make this or a variation of it!

[Orema]

This is quick and easy.

Get some Kale. Either get a bag or some leaves or some bunches. Clean it, toss the stems, cut it down.

In a sautée pan heat some olive oil. Then add some butter. As the butter is melting, add the kale and sautée it for a few minutes. Once it starts to wilt, add a little water (1/8 cup?). Keep the fire high and let the water cook down while you constantly stir the kale. Taste the kale to see if it's tender enough. If not, add a little more water and let it cook down.

Add salt, red pepper flakes and enjoy!

I often make this when I come home from work. It's quick fast and good. If you're dieting you can omit the butter, if necessary and it's still good.

I also cook spinach like this but spinach is so tender I use little or no water at all.

You can add garlic, sesame oil, green onions, all kinds of things. Experiment.

[Chad]

Thank you Orema, I am looking forward to trying your recipe.

Chad

I like collard greens because they're a hearty (tough) green with a distinctive bite to the taste.

Here is a variation of a recipe I found here (http://chitterlings.com/collards.html) ....

Ingredients:

1 or 2 medium smoked ham hocks, or 1 pound smoked pork neck bones, or 1 ham shank (my preference is a shank)

2-3 pounds of collards or several large bunches (If you can't get them fresh, frozen will do.)

Take the meat and put it in a large pot of water. Make sure the meat is covered by the water. Bring the water to a rolling boil and let it boil for about 1 1/2 hours. Add more water as it boils down. The idea is to boil the meat until it begins to fall apart. You want the ham hocks to be falling apart, or almost falling apart, before you add the collard greens to the liquid. Once the meat is cooked, take it out of the pot to cool off. After it's cool, separate the meat from the fat, joints, or bone. Throw away the fat, joints, bones, etc and put the meat aside while you cook the greens.

Take the collard greens and separate the leaves (if fresh). Dunk each leaf in a large basin of water then rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Rolling them together speeds up the process as you are slicing through several leaves at once.

Next, add your collard greens to the pot. Slowly add them until the pot is full. Allow them to wilt as they cook - then add more. Cover and cook for thirty minutes on medium heat. Stir every few minutes. Taste to confirm they are the tenderness you prefer. Add the meat to the pot and serve.
____________
If you used frozen collards, simply pour them - frozen - right from the package to the pot.

If you use smoked neck bones, they usually don't take as long to cook as ham hocks.

I usually make this dish on holidays and weekends. Takes too long for me to cook when I come home after working.

You can double this recipe and freeze some for a later dater.

I usually freeze fresh greens before I cook them. My mother would always wait till the first frost before picking the greens in her garden, so I'm thinkin' that freezing them may help too. Doesn't seem to hurt. :)

Good luck, Chad, and let us know if you make this or a variation of it!

[homoe]

This is quick and easy.

Get some Kale. Either get a bag or some leaves or some bunches. Clean it, toss the stems, cut it down.

In a sautée pan heat some olive oil. Then add some butter. As the butter is melting, add the kale and sautée it for a few minutes. Once it starts to wilt, add a little water (1/8 cup?). Keep the fire high and let the water cook down while you constantly stir the kale. Taste the kale to see if it's tender enough. If not, add a little more water and let it cook down.

Add salt, red pepper flakes and enjoy!

I often make this when I come home from work. It's quick fast and good. If you're dieting you can omit the butter, if necessary and it's still good.

I also cook spinach like this but spinach is so tender I use little or no water at all.

You can add garlic, sesame oil, green onions, all kinds of things. Experiment.

OH and me on Warfarin ! Me no can have kale! Darn it to all!

[Orema]

OH and me on Warfarin ! Me no can have kale! Darn it to all!

Can you eat chard and can you get it in your neck of the woods?

http://www.horseandbuggyproduce.com/wp-content/uploads/2012/02/Swiss-Chard1.jpg

If so, you can cook it the same exact way. Very tasty.

[Chad]

Chicken noodle soup
Chad style

Ingredients list
Salt
Pepper
Oregano
Bay leaf
Chicken broth
Peppers (if you like spice)

Onion
Celery
Chicken (cubed) I used boneless skinless
Corn
Peas
Broccoli
Carrots
Egg noodles


Stovetop sauté the chicken, onions and celery in a TBS of mild oil then add the chicken broth, veggies, and noodles. Add the spices and bring to a boil then simmer until the noodles are soft.

It is yummy.

[homoe]

I'm looking for suggestions on the best way to cook ribs, although I think getting fatty ribs tends to be my main problem! Some say to par boil them ahead of time , some say wrap in foil and bake slow and on a low heat, etc etc! Anyone willing to share info on ribs? It would be greatly appreciated!

[Chad]

Buddy do you have a smoker or grill?
Not sure I want my secrets out in the world but I can help you.

I'm looking for suggestions on the best way to cook ribs, although I think getting fatty ribs tends to be my main problem! Some say to par boil them ahead of time , some say wrap in foil and bake slow and on a low heat, etc etc! Anyone willing to share info on ribs? It would be greatly appreciated!

[Orema]

Buddy do you have a smoker or grill?

I have both.

Not sure I want my secrets out in the world but I can help you.

C'mon, Texan ... give it up! We're all friends here.

Let us in on the secrets.

:bow:

[Chad]

Okay, I had to get the laptop out.
Pork Ribs - baby back or Saint Louis style

Marinate the ribs overnight in anything similar to the following;
Apple cider vinegar
Soy sauce
Worcestershire sauce
Salt
Pepper
Chili powder
Lime juice
Some people add garlic or brown sugar but use the spices that you like.
Seasoning should be light and not overpower the meat.

Next day
Wrap in foil with marinate juice and cook in the oven for about 1.5 hours on 200 degrees

Next light coals on grill and add wet wood chips
place ribs (still in foil but open) on cool side of grill for about 2 more hours. Base with favorite sauce.

Let me know if I need to clarify anything.
If you have a smoker then you can skip the oven step and place the ribs in the smoker.

[Chad]

I have both.



C'mon, Texan ... give it up! We're all friends here.

Let us in on the secrets.

:bow:

Haha! Orema you are a funny lady! Grill masters are very secretive.

[homoe]

I have both.



C'mon, Texan ... give it up! We're all friends here.

Let us in on the secrets.

:bow:

Orema, perhaps you've missed your calling! I get the feeling you would make a wonderful Chef :linecook:

[Orema]

Orema, perhaps you've missed your calling! I get the feeling you would make a wonderful Chef :linecook:

I don't have the patience, talent, confidence or arrogance to be a chef :) but I thnk I would have been a good sous chef.

Methinks Chad may be a secret chef after reading some of his posts on the meals he makes.

[Logicaly]

Use any cut of meat you prefer for this, but keep in mind that the tougher the better in this sort of situation. When I say tougher, I mean a lean cut, as little fat as possible. I like to use Chuck.

So you have your meat, it can be frozen or thawed, entirely up to you, I drop it in still frozen. So just toss that bad boy right on into the crock pot. I then take 6 of the Extra Large Beef Bouillon Cubes and crumble them up over the top of the roast, and along the sides. I add a little bit of salt and pepper as well to the top of the meat, and some garlic powder and onion powder.

Keep in mind, there is no exact measurement on how much of each spice to add, everyone's taste is different, and I just don't operate that way when I cook.

Moving along, you have all the seasonings in there, so let's add in some vegetables, chop up some potatoes of your choice, I like the smaller types, they cut up easier. Add in some carrots, some onions, really any vegetables you enjoy. Stay away from broccoli though, it turns into a very ugly, tasteless mush when slow cooked.

Final step, pour in one bottle of water. I usually just grab a bottle of water like Aquafina, or whatever I happen to have available, and pour that in over the meat, and into the sides of the crockpot. This is all the water you will need.

Set your crockpot to cook on high for about 6-7 hours depending upon how slow your crockpot cooks, then enjoy. You can use the water with the fat trimmings to make your own home made gravy as well if you want.

[deathbypoem]

Fry Bread
1 1/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups vegetable oil for frying

Chili
1 pound ground beef
1 can (15 oz.) kidney beans, rinsed
1 packet (1.5 oz) low salt taco seasoning mix
3/4 cup water
4 Tablespoons tomato paste

Toppings:
cheddar cheese, shredded
lettuce, chopped
onions, diced
tomatoes, diced





Directions
1. Mix flour, baking powder, and salt in a mixing bowl.
Add milk. Mix together to form dough.
Kneed on lightly floured surface for five minutes or
until smooth ball forms. Let dough rest.

2. Brown beef in skillet. Drain. Add taco seasoning and water to skillet
and stir into the beef. Cover and simmer on low heat about 10 minutes.
Add drained kidney beans and tomato paste.
Stir well. Keep covered on low heat stirring occasionally

3. Cut ball of dough in half.
With hands or rolling pin, flatten the dough.
It should look like pizza dough and be about 1/2 inch thick.

4. In separate skillet, heat vegetable oil.
Gently place flattened dough one at a time into the hot oil.
Cook dough for about one minute or until it just begins to turn golden brown. Using tongs, turn the dough over and cook the other side 30 seconds to a minute. Place on paper towels to drain excess oil.

5. While fry bread is hot, top with warm chili, cheese,
lettuce, onions, and tomatoes.

[Chad]

I don't have the patience, talent, confidence or arrogance to be a chef :) but I thnk I would have been a good sous chef.

Methinks Chad may be a secret chef after reading some of his posts on the meals he makes.

No secret chef here Orema. Haha! I am a biologist. I just like homemade food. :)

[RanchHand]

I'm off to the coast this weekend for fresh crabs. I'll be making garlic crab served on top of home made pasta.

1-2 crabs. Boil first, clean, divide into sections.

In a large skillet, bring olive oil and two tablespoones of unsalted butter to the temp to saute garlic for a few minutes. Place crab(s) into the skillet, sauce for a few minutes. Add pasta and serve in a large plater.

Great way to thank everyone that helps me out on the "Back 40" ranch.

I saw this on a cooking show

Yummy!

[kittygrrl]

hey...I may come to love this thread...:tea:

[Chad]

I had a thought about smokers. When I smoke meat I put beer or water in the smoker to keep the meat moist. I wonder if anyone has tried putting herbs in the water and if so did it flavor the meat?

[clay]

I had a thought about smokers. When I smoke meat I put beer or water in the smoker to keep the meat moist. I wonder if anyone has tried putting herbs in the water and if so did it flavor the meat?

My MasterBuilt Pro digital smoker has a pan on bottom but on top of the "firebox" that holds the wood chips.

We do not like the mesquite.....doesn't taste well on the meats for some reason. The applewood chips & cherry are the best.

As far as adding fresh herbs to the water, give it a whirl.

You can add apple juice to that pan OR soak chips in juice OR water. I have used apple juice in with some water.....worked just fine....I didn't taste any "apple" flavor so much as the woodchips smoke negates that with its own flavorings!

Good luck Chad!!!

[Chad]

My MasterBuilt Pro digital smoker has a pan on bottom but on top of the "firebox" that holds the wood chips.

We do not like the mesquite.....doesn't taste well on the meats for some reason. The applewood chips & cherry are the best.

As far as adding fresh herbs to the water, give it a whirl.




You can add apple juice to that pan OR soak chips in juice OR water. I have used apple juice in with some water.....worked just fine....I didn't taste any "apple" flavor so much as the woodchips smoke negates that with its own flavorings!

Good luck Chad!!!

Thank you Clay, you made some great suggestions.

Chad

[Bèsame*]

My MasterBuilt Pro digital smoker has a pan on bottom but on top of the "firebox" that holds the wood chips.

We do not like the mesquite.....doesn't taste well on the meats for some reason. The applewood chips & cherry are the best.

As far as adding fresh herbs to the water, give it a whirl.

You can add apple juice to that pan OR soak chips in juice OR water. I have used apple juice in with some water.....worked just fine....I didn't taste any "apple" flavor so much as the woodchips smoke negates that with its own flavorings!

Good luck Chad!!!

I always filled my water pan with cut up onions, garlic, apples. Think of the water as flavor infused steam along with the wood chips!

[Chad]

I am growing some veggies, does anyone know an easy pickling recipe for pickling banana peppers?

[storyspinner70]

I am growing some veggies, does anyone know an easy pickling recipe for pickling banana peppers?


I use this recipe I found online:

Brine (per one lb of peppers):
3 cups white vinegar (5% acidity)
2 cups water
2 tablespoon kosher salt
1 tablespoon sugar

1 garlic clove per jar, minced

Heat the brine until the salt and sugar have completely dissolved. Let cool to room temp, fill jars. Let them pickle in the fridge for at least 24 hours - longer if you can.

[storyspinner70]

Ham Casserole
(Recipe is easily doubleable - is that a word?)

6 potatoes, chopped
1/3 C chopped onion
2T butter
2 C ham, cubed
1 1/2 C broccoli (which I skip, yuck lmao)
4oz Neufchatel cheese
1 1/2 C cheddar
4 slices bacon

Cook your potatoes until done. Cook ham at the same time, as well as the broccoli. Cook the onions in the butter until translucent.

Combine potatoes, ham, broccoli, and onions and butter in a baking pan. Cut chunks of Neufchatel cheese throughout the pan, and spread around. Cover with cheddar.

Bake at 350° for 25-35 minutes. Cook bacon during this time until crispy. Crumble on the top of the casserole when done.

Super good!

[storyspinner70]

I also have a super easy shredded chicken recipe everyone seems to love.

It's simply chicken breast, your favorite bbq sauce - everyone seems to have one, so I won't bore you with mine, and a cup or two of root beer - depending on how much chicken you're cooking.

Cook on the stove at low or medium low (275° to 300°) until chicken is super tender and falls apart - usually 4-5 hours. Shred. Keep warm until supper.

I personally don't use my crock pot much, but if you'd rather you can cook this on low for five hours, then shred the chicken and keep warm.

[Chad]

I use this recipe I found online:

Brine (per one lb of peppers):
3 cups white vinegar (5% acidity)
2 cups water
2 tablespoon kosher salt
1 tablespoon sugar

1 garlic clove per jar, minced

Heat the brine until the salt and sugar have completely dissolved. Let cool to room temp, fill jars. Let them pickle in the fridge for at least 24 hours - longer if you can.

Thank you, I appreciate this recipe.
Chad

[homoe]

I also have a super easy shredded chicken recipe everyone seems to love.

It's simply chicken breast, your favorite bbq sauce - everyone seems to have one, so I won't bore you with mine, and a cup or two of root beer - depending on how much chicken you're cooking.

Cook on the stove at low or medium low (275° to 300°) until chicken is super tender and falls apart - usually 4-5 hours. Shred. Keep warm until supper.

I personally don't use my crock pot much, but if you'd rather you can cook this on low for five hours, then shred the chicken and keep warm.

As most know, I don't often cook but last time I attempted to make a pork shoulder for shredded pulled pork I used Root Beer too! It really gives a great flavor!

[Sweet Bliss]

I have found that my crock pot does almost everything but wash the dishes. Makes the best baked taters, best stuffed cabbage rolls, lasagne, apple butter etc... Love my crock pot.

Throw in some ribs, dump in a big bottle of bbq sauce, put on slow, ready in time for dinner.

Throw in a beef roast, one shot of JB, slow cook all day.

Throw in a frozen chicken, cook slow all day, toss in a can of mushroom soup, a cup of ranch dressing.

throw together a salad, you got dinner.

Want to know how to make stuffed cabbage rolls the easy way? let me know.

[storyspinner70]

As most know, I don't often cook but last time I attempted to make a pork shoulder for shredded pulled pork I used Root Beer too! It really gives a great flavor!

Awesome to know! :D

[Chad]

Does anyone have a red beans and rice recipe that is super yummy? Anyone from Louisianna?

[Chad]

I have some ground chicken that I would like to make into something tasty. Does anyone have any ideas?

[girlin2une]

Are there any vegetarian/vegan recipes other than soups (i have looked through the whole thread) anyone could share?

[MsTinkerbelly]

Are there any vegetarian/vegan recipes other than soups (i have looked through the whole thread) anyone could share?

Tofu scramble

1-block medium tofu (or firm) crumbled-- press out the moisture between two clean kitchen towels
1-can black beans drained and rinsed and heated to a warm temp.
Turmeric
Nutritional yeast (can buy in health food store, is NOT the same as bread yeast)
Vegetable stock or water
Salt and pepper to taste

In a skillet, use the stock/water as you would oil and start to heat it. Add your
tofu crumbles and cook as you would scrambled eggs, adding 1 scoop nutritional yeast and 1 teaspoon turmeric. When bright yellow and fluffy, add your heated beans and season to taste. If you feel it is a bit dry, add a bit more stock/water.

I have made hundreds of variations on this recipe...I added sliced mushrooms to the cooking water and left out the black beans, throw in some diced left-over baked potato, add onions, veggies, left-over chili...it makes a great breakfast, or add chili/taco/burrito seasoning instead of turmeric and have a
taco.

[MsTinkerbelly]

Veggie salad (also vegan)

1 box-Chick pea pasta -curly or other shape (if you can't find chick pea use something fortified with extra protein) I buy mine at Sprouts.
1-can corn kernels (frozen and thawed would taste better)
1- can black beans (you could use white beans or navy if you prefer)
1/2 chopped red onion (small dice)
1/2 chopped green pepper-medium dice
1 chopped and pealed cucumber-medium dice

Cook the pasta according to package instructions then drain. Add your corn to a hot hot hot non-stick skillet and try to get good toasty color. Drain and rinse your black beans...all other beans could just be drained.

Chop your veggies (you could add others if you think they would mix well), and add all of your ingredients together in a bowl.

Add any kind of dressing you would like...I use a light orange juice based dressing on mine, but any kind of vinegar based dressing would be good as well.

[Chad]

I have some ground chicken that I would like to make into something tasty. Does anyone have any ideas?

Okay, I split the meat up and made two dishes.
First, a form of Shepard's pie with ground chicken, a little cream sauce that I whipped up, carrots, and peas topped with potatoes.

Next, ground chicken taco meat because I can't live without spice.

:linecook:

[easygoingfemme]

Are there any vegetarian/vegan recipes other than soups (i have looked through the whole thread) anyone could share?

This is what I call a "cheaters risotto" to make with leftover cooked brown rice. The recipe is for a squash risotto but I've done it with pea puree, carrot puree, pretty much any veg you want to cook down and make creamy.

Cheater’s Risotto

• 4 c cooked brown rice
• 4c cooked and mashed butternut squash
• 1 leek, sliced in thin rounds
• ½ c coconut milk
• ¼ c vegetable broth
• Olive oil
• Dry or fresh sage (to taste)
• Salt and pepper (to taste)
In a large sauté pan, put in a little bit of olive oil and bring to heat over medium high. Add in leeks and stir. Sauté for 3-4 minutes and then add in brown rice. Stir well. Add in squash, broth, coconut milk, and spices. Stir well. Season to taste. Remove from heat when rice is warm and becoming soft. (About 8-10 minutes)

[easygoingfemme]

Are there any vegetarian/vegan recipes other than soups (i have looked through the whole thread) anyone could share?

Some make-your-own veggie burgers:

Falafel Burger
• 1.5 c cooked garbanzo beans
• 1 small onion, finely chopped
• 2 cloves of garlic minced
• 3 tbsp fresh chopped parsley
• 2 teaspoons ground cumin
• 1/8 teaspoon ground turmeric
• 1/2 teaspoon baking powder
• 1 cup bread crumbs
• 1 egg
• Salt and pepper

Preheat oven to 375
Pulse garbanzos in a food processor. Stir in onion, garlic, parsley, cumin, turmeric, baking powder, bread crumbs, and a dash of salt and pepper.
Shape into golf ball size balls.
Oil baking pan and place falafel balls in rows in baking pan. Flatten them slightly. Bake 10-15 minutes on each side.

Red Bean and Wild Mushroom Burger
• 1 small red onion minced
• 1 clove garlic, minced
• 2 tbsp fresh thyme
• 2 tbsp fresh sage
• 2c c wild mushrooms, chopped
• 2c red kidney beans, cooked
• 1 1/2c cooked wild rice
• 1 egg

Sauté onion and garlic for 2-3 minutes. Add in mushrooms, and ½ thyme and sage.
In food processor, pulse cooked red beans and rice until well blended. Toss in remaining thyme, and sage. Pulse again until incorporated.
Put ¾ of mushroom mixture into a large bowl and mix in all other ingredients.
Form into patties and cook on skillet 3-4 min on each side until browned and cooked through.
Top with remaining sautéed mushrooms

Quinoa and Kale Burger
• 2c cooked quinoa
• 2c cooked garbanzo beans
• 2c raw kale, washed and chopped into small pieces
• 2 tbsp tahini paste
• 1 tbsp braggs liquid aminos
• 1 clove garlic, minced
• ¼ c fresh cilantro or basil or a bit of each
• 1 egg


Put garbanzo beans and kale in food processor and blend until smooth. Add in quinoa and blend in briefly.

Place mixture in bowl and add all other spices.

Form into patties and cook in a skillet with just a touch of olive oil to prevent sticking. Cook over medium high heat for about 2 minutes on each side, until browned.

Enjoy as is or top with slices of tomato, chunks of avocado, and or sprouts.

[girl_dee]

BUMP! ......

[cricket26]

qVM3dVttVxE


you may want to half this recipe...its great for breakfast or dinner!

[girl_dee]

qVM3dVttVxE


you may want to half this recipe...its great for breakfast or dinner!

ooooh..........

[Mopsie]

Thai Chicken

1-2 lb chicken breasts
2 cups salsa (as hot or mild as you like)
1/2 cups peanut butter
4 tablespoons soy sauce

Put the chicken in slow cooker. Put other ingredients over top of chicken. Cook on low until chicken is cooked through. Usually 4 to 6 hours. Can cook on high if you like just make sure to stir and check that you don't over cook the chicken.

Shred the chicken once it's done and return to slow cooker. Serve over rice or noodles.

A co-worker gave me this recipe and it has become one of my favorites! :chef:

[Chad]

I am looking for a fun recipe for sweet potatoes.

I thought about mashed and roasted but both seem boring. I thought about soup but that may be too advanced for me.

Any ideas or suggestions?

[MsTinkerbelly]

I am looking for a fun recipe for sweet potatoes.

I thought about mashed and roasted but both seem boring. I thought about soup but that may be too advanced for me.

Any ideas or suggestions?

Sweet potato soup would be easy I think.

Roast your sweet potatoes, skin them, and purée with a bit of chicken stock.

Add the purée to a pot of chicken or veggie stock, add whatever cooked veggies you like, season with a little pumpkin pie spice, heat and at the last minute add a bit of cream or half and half.

Yumbolicious!

[Chad]

Sweet potato soup would be easy I think.

Roast your sweet potatoes, skin them, and purée with a bit of chicken stock.

Add the purée to a pot of chicken or veggie stock, add whatever cooked veggies you like, season with a little pumpkin pie spice, heat and at the last minute add a bit of cream or half and half.

Yumbolicious!

That sounds yummy. I will try to make it.
Thank you Mrs. Tinkerbelly.

[Chad]

Sweet potato soup would be easy I think.

Roast your sweet potatoes, skin them, and purée with a bit of chicken stock.

Add the purée to a pot of chicken or veggie stock, add whatever cooked veggies you like, season with a little pumpkin pie spice, heat and at the last minute add a bit of cream or half and half.

Yumbolicious!

Ms. Tinkerbelly,

The soup is turning out good. I added carrots, new potatoes, onions, chicken stock, curry, ginger, nutmeg, oregano, sage, and three bayleaves. I will finish it with cream like you suggested.

Thank you, Chad

[Bèsame*]

Sweet potato soup would be easy I think.

Roast your sweet potatoes, skin them, and purée with a bit of chicken stock.

Add the purée to a pot of chicken or veggie stock, add whatever cooked veggies you like, season with a little pumpkin pie spice, heat and at the last minute add a bit of cream or half and half.

Yumbolicious!

i want to make this too!

[Chad]

I am going to attempt to make Sauerbraten in just 3 days. I will need to make short cuts in the marinade time.
A roast of beef takes a 14 day marinade so I need to use less meat to start.

Ingredients
2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional
Directions

http://www.foodnetwork.com/recipes/alton-brown/sauerbraten-recipe-1944490.amp.html?ic1=amp_next_recipe

[Orema]

I made this the other night and it was delicious!

1 Zucchini Squash
1 Yellow Squash
Green or yellow onions (I used green onions)
Fresh Dill
Butter

I sliced the squash, layered it in a pyrex dish with the onions, dill, and butter on each layer. Baked it for 350 (F) for 20 minutes. Added a little salt and pepper and that was it.

It was easy to make and so good.

One night I sautéed it in a pan, but it's easier to just put it in a baking dish and put it in the oven.

:bow:

[Chad]

I plan to make butternut squash soup tomorrow so I have looked at some on-line recipes that seem easy. It looks like roasting the veggies makes the best soup.

Any tips or favorite recipes out there?

:linecook:

[Orema]

A Salad for When You’re Out of Lettuce (https://www.nytimes.com/2020/04/13/dining/grain-salad-coronavirus.html?action=click&module=Features&pgtype=Homepage)
by Melissa Clark

This starchy grain bowl makes use of those sturdy vegetables in your fridge.

https://i.postimg.cc/nhC9npPV/13pantryblog-super-Jumbo.jpg

All those long-lasting, juicy vegetables in my fridge — the celery, radishes, fennel, turnips, carrots — have come in handy these past weeks (four, but, hey, who’s counting?). They’ve kept me rich in salad when the lettuces run out between market runs.

The trick is to turn these sturdy roots practically into gossamer — or to at least slice them as thinly as you can, either with a knife or mandoline — so they act lettuce-like in the salad bowl. My $30 Benriner (http://www.benriner.co.jp/benriner_en/products/products01.html) has never seen so much action; I’ve been keeping it out on the counter.

I’ve also been adding thinly sliced, marinated vegetables to anything that needs some verve, like a starchy grain salad.

I like to start with freshly cooked grains, which can absorb maximum dressing when they’re still warm. But leftover grains work well, too, especially if you let them come to room temperature if they’ve been in the fridge, or zap them in the microwave for a minute. You want them warm, not hot. For one person, use about a cup of cooked grains, and you can scale up from there.

Put any grain you like (rice, farro, bulgur, millet, quinoa, fonio) into a bowl, and toss it with lemon juice or vinegar, salt and lots of good olive oil. Keep tasting it: It will need more salt and oil than you might think, but exact amounts will depend on how you like it.

Do the same thing in another bowl with your veggies (also about a cup of sliced vegetables per person). Toss them with acid, salt, pepper and oil to taste. If you want to add a grated garlic clove, a pinch of red-pepper flakes or ground spices (coriander would be nice), and a tablespoon or so of chopped herbs, all the better. A tablespoon of sliced onion or scallion would be good to add here, too.

When the vegetables and grains both taste delicious on their own, you can introduce them. I piled mine into a shallow bowl, drizzled more olive oil on top, and ate it with toast and some anchovies on the side. But a jammy egg, or a smear of goat cheese, would also be excellent. Or eat it by itself, because it really doesn’t need embellishment.

[Orema]

The Food Expiration Dates You Should Actually Follow (https://www.nytimes.com/article/expiration-dates-coronavirus.html?action=click&module=moreIn&pgtype=Article&region=Footer&action=click&module=MoreInSection&pgtype=Article&region=Footer&contentCollection=From%20the%20Pantry)

By J. Kenji López-Alt

https://i.postimg.cc/yYgXTMFG/15-Kenji-Cover-Illustration-super-Jumbo.jpg

With most of us quarantined in our homes, chances are you’ve been reacquainting yourself with the forgotten spices and fusty beans from the depths of your pantry. But how fusty is too fusty? When is the right time to throw something out? And what about fresh ingredients? If I’m trying to keep supermarket trips to a minimum, how long can my eggs, dairy and produce keep?

Here’s the first thing you should know: Expiration dates are not expiration dates.

Food product dating, as the U.S. Department of Agriculture calls it, is completely voluntary for all products (with the exception of baby food, more on that later). Not only that, but it has nothing to do with safety. It acts solely as the manufacturer’s best guess as to when its product will no longer be at peak quality, whatever that means. Food manufacturers also tend to be rather conservative with those dates, knowing that not all of us keep our pantries dark and open our refrigerators as minimally as necessary. (I, for one, would never leave the fridge door open for minutes at a time as I contemplate what to snack on.)

Let’s start with the things you definitely don’t have to worry about. Vinegars, honey, vanilla or other extracts, sugar, salt, corn syrup and molasses will last virtually forever with little change in quality. Regular steel-cut or rolled oats will last for a year or so before they start to go rancid, but parcooked oats (or instant oats) can last nearly forever. (Same with grits versus instant grits.)

White flour is almost certainly fine to use, no matter its age. Whole-wheat and other whole-grain flours can acquire a metallic or soapy odor within a few months. This whiter-equals-longer rule of thumb is true for nonground grains as well. Refined white rice, for example, will last for years, while brown rice will last only for months.

This is because unrefined grains contain fats, and fats are the first thing to go off when it comes to dry pantry staples. Tree nuts, typically high in fat, will go rancid within a few months in the pantry. (Store them in the freezer to extend that to a few years.)

For things that go stale, it’s the opposite: Shelf-stable supermarket breads made with oils (and preservatives) can stay soft for weeks in the fridge, but the lean, crusty sourdough from the corner bakery will be stale by the next day and probably start to mold before the week is up. (I slice and freeze my fancy bread, taking it out a slice at a time to toast.)

Dried beans and lentils will remain safe to eat for years after purchase, but they’ll become tougher and take longer to cook as time goes on. If you aren’t sure how old your dried beans are, avoid using them in recipes that include acidic ingredients like molasses or tomatoes. Acid can drastically increase the length of time it takes beans to soften.

So long as there is no outward sign of spoilage (such as bulging or rust), or visible spoilage when you open it (such as cloudiness, moldiness or rotten smells), your canned fruits, vegetables and meats will remain as delicious and palatable as the day you bought them for years (or in the case of, say, Vienna sausages at least as good as they were to begin with). The little button on the top of jarred goods, which will bulge if there has been significant bacterial action inside the jar, is still the best way to tell if the contents are going to be all right to eat. Depending on storage, that could be a year or a decade. Similarly, cans of soda will keep their fizz for years, glass bottles for up to a year and plastic bottles for a few months. (Most plastics are gas-permeable.)

Oils, even rancidity-prone unrefined oils, stored in sealed cans are nearly indestructible as well (as evidenced by the two-gallon tin of roasted sesame oil that I’ve been working through since 2006). Oils in sealed glass bottles, less so. Oil in open containers can vary greatly in shelf life, but all will last longer if you don’t keep them near or above your stovetop, where heat can get to them.

How do you tell if your oil is good? The same way you would with most foods: Follow your nose. Old oil will start to develop metallic, soapy or in some cases — such as with canola oil — fishy smells. Don’t trust your nose? Put a drop on your fingertip and squeeze it. Rancid oil will feel tacky as opposed to slick.

Also from the oil-and-vinegar aisle: Salad dressings will last for months or over a year in the fridge, especially if they come in bottles with narrow squeeze openings (as opposed to open-mouthed jars).

Mustard lasts forever. Ketchup will start to turn color before the year is out, but will still remain palatable. Contrary to popular belief, mayonnaise — especially when it doesn’t contain ingredients like fresh lemon juice or garlic — has an exceptionally long shelf life. (High concentrations of fat, salt and acid are all enemies of bacteria and mold.)

The international aisle is a den of long-lasting sauces, pickles and condiments. I’ve yet to find the quality inflection point for oyster sauce, pickled chiles, chile sauces (like sambal oelek or Sriracha), fermented bean sauces (like hoisin or Sichuan broad-bean chile paste) or fish sauce. Soy sauce has a reputation for longevity, but I keep mine in the refrigerator to fend off the fishy aromas that can start to develop after a few months in the pantry.

We all know what a rotten egg smells like, right? Why else would it be a benchmark for describing so many other bad smells? But how many times have you actually smelled one: Once? Twice? Never? Probably never, at least according to the impromptu poll I conducted on Twitter (https://twitter.com/kenjilopezalt/status/1244897822668816385?s=20). That’s because it takes a long time for eggs to go bad.

How long? The Julian date printed on each carton (that’s the three-digit number ranging from 001 for Jan. 1 to 365 for Dec. 31) represents the date the eggs were packed, which, in most parts of the country, can be up to 30 days after the egg was actually laid. The sell-by stamp can be another 30 days after the pack date.

That’s 60 full days! But odds are good that they’ll still be palatable for several weeks longer than that. You’ll run out of hoarded toilet paper before those eggs go bad.

We’ve all accidentally poured some clumpy spoiled milk into our cereal bowls. It seems as if our milk is perfectly fine, until it’s suddenly not. How does it go bad overnight? The truth is, it doesn’t. From the moment you open a carton of milk, bacteria start to digest lactose (milk sugars), and produce acidic byproducts. Once its pH hits 4.6, that’s when casein (milk protein) clumps.

Want longer-lasting milk? Look for “ultrahigh temperature,” or “UHT,” on the label. Milk in these cartons has been pasteurized at high temperatures (275 degrees Fahrenheit: hot enough to destroy not only viruses and bacteria, but bacterial spores as well), then aseptically pumped and sealed into cartons. Most organic milk brands undergo UHT. (Bonus: In the blind taste tests I’ve conducted, most people preferred the sweeter flavor of UHT milk.)

And as for baby food — the only food with federally mandated use-by dating — that expiration date represents the latest date that the manufacturer can guarantee that the food contains not less of each nutrient than what is printed on the label, or, in the case of formula, that it can still pass through an ordinary rubber nipple.

If it comes down to it, rest assured that you’ll still be able to eat the baby food and gain some nutritional benefit long after the zombie apocalypse.

[Bèsame*]

thanks Orema!

Interesting facts. I learned about the eggs.

[Jedi]

I love making my baked ziti extra cheesy. After I strain the ziti, I pour it into the baking dish and mix the hot pasta with 15 oz of ricotta cheese. make sure it is all smooth and even then I mix the sauce in. Then I put 2 bags of shredded Italian blend cheese on the top. Bake at 350 F until cheese is melted and bubbly.

[FireSignFemme]

I love making my baked ziti extra cheesy. After I strain the ziti, I pour it into the baking dish and mix the hot pasta with 15 oz of ricotta cheese. make sure it is all smooth and even then I mix the sauce in. Then I put 2 bags of shredded Italian blend cheese on the top. Bake at 350 F until cheese is melted and bubbly.

LOL
So how do you like your cheese, with ziti or without?

[Orema]

Sheet-Pan Sausage with Peppers and Tomatoes

https://static01.nyt.com/images/2020/07/19/dining/as-sheet-pan-sausage-with-peppers-and-tomatoes/as-sheet-pan-sausage-with-peppers-and-tomatoes-articleLarge.jpg


1 pound fresh sausage, such as sweet or hot Italian sausage
1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper


Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.

Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

Source: New York Times
_________________

I am making this tonight. Will scale it by half and add a few spears of asparagus. Will add the sausage and asparagus first and let that cook for a few minutes, and then add the other veggies.

[homoe]

Sheet-Pan Sausage with Peppers and Tomatoes

https://static01.nyt.com/images/2020/07/19/dining/as-sheet-pan-sausage-with-peppers-and-tomatoes/as-sheet-pan-sausage-with-peppers-and-tomatoes-articleLarge.jpg


1 pound fresh sausage, such as sweet or hot Italian sausage
1 pound sweet or mild peppers, such as mini sweet peppers, bell or Cubanelle, seeded and sliced into 2-inch strips if large
1 pound cherry or grape tomatoes
4 garlic cloves, peeled and thinly sliced
2 shallots, peeled and cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Kosher salt and pepper


Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer.

Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately.

Source: New York Times
_________________

I am making this tonight. Will scale it by half and add a few spears of asparagus. Will add the sausage and asparagus first and let that cook for a few minutes, and then add the other veggies.

This sounds easy enough and looks delicious....:eating:

[Orema]

This sounds easy enough and looks delicious....:eating:

Yes, it was so easy to make so good to eat. I used Italian Mild sausage, sweet mini peppers, grape tomatoes. I didn't have cloves of garlic, but had minced garlic in the jar. I just added a tsp of the minced garlic to the olive oil before mixed it up well with the veggies.

Having leftovers tonight with sautéed greens.

:bow:

[Happyfemme]

Does anyone have any good recipes for chicken dishes? I make a lot of chicken and would like to try something new.

[Orema]

Does anyone have any good recipes for chicken dishes? I make a lot of chicken and would like to try something new.

Here's a link to a low-carb chicken piccata I tried last year that I really like:

https://www.paleorunningmomma.com/lemon-chicken-piccata-whole30-keto/

I recommend if you like lemons and capers. Good luck!

[Happyfemme]

Here's a link to a low-carb chicken piccata I tried last year that I really like:

https://www.paleorunningmomma.com/lemon-chicken-piccata-whole30-keto/

I recommend if you like lemons and capers. Good luck!

Thanks so much Orema this looks great.

[Orema]

Easy Peasy Dijon Sauce

Ingredients
– One scallion/green onion, chopped
– Less than a teaspoon of Butter
– Tablespoon of Dijon Mustard
– Less than a 1/4 cup of Cream

Sautée the onions in a little butter for 1 or 2 minutes till translucent, add a tablespoon or more of dijon to the pan, mix well and cook for 1 minute or so, remove from heat and add cream.

Everything is based on taste. I love scallions so I used 1 and 1/2 stalk. Use more dijon if you like the vinegary taste or more cream if you like it creamier.

It's good on grilled meats and veggies.

[cricket26]

Ingredients
3 cups (450g) flour , bread or plain/all purpose
2 tsp instant or rapid rise yeast (1 package normal / active dry yeast)
2 tsp cooking / kosher salt , or 1 tsp table salt
1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F)

DOUGH SHAPING
1 1/2 tbsp flour , for dusting

Instructions
Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency
Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly. If after 1 hour it doesn’t seem to be rising, move it somewhere warmer
Optional – refrigerate for flavor development At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking.
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool on rack for 10 minutes before slicing.

[cricket26]

Pork Ribs in Salsa Roja Recipe
Mexican style slow-simmered pork ribs in a mild guajillo salsa roja popular around Aguascalientes. The sauce is like a tangy chile based BBQ sauce, familiar and a bit exotic at the same time.

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings4 servings
Calories364kcal
AuthorAndrés Carnalla

Ingredients
2.5 lbs. pork ribs
6 guajillo chiles
3 tomatoes
½ head of garlic
¼ cup vinegar
¼ cup sugar
1 cup water
2 to 3 tsps. salt

Instructions
Preparing the Guajillo Salsa
Remove the seeds and veins from the chiles.

Add the chiles, tomatoes, salt, vinegar, and 1 cup of water to your blender. Blend until smooth, about 1 minute.
Strain the salsa to remove the pulp.
Set aside until pork is browned.
Cooking the Ribs
Place your ribs in a large pot with just enough water to almost cover.
Add the ½ head of garlic and bring to a boil then reduce to a simmer until all the water evaporates, about 20 to 30 minutes.
After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling.
Cook until nicely browned.
Pour the salsa over the ribs. Add the sugar. Stir to cover the ribs in salsa.

Cook until the salsa has reduced by half (about 20 minutes) stirring every 5 minutes.
Serve immediately.
Notes
Substitutions
You can substitute ancho chiles for the guajillo or use 3 anchos and 3 guajillos.

[cricket26]

Ingredients
1 lb. ground beef, ground turkey, ground chicken or ground sausage (I used extra lean ground beef here)
1 small sweet onion, finely diced
½ of a large head of cabbage, roughly shredded or chopped (about 8 cups total)
1 (14.5 ounce) can petite diced tomatoes, drained
1 (10.75 ounce) can condensed tomato soup, NOT diluted
¼ cup beef broth
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
For serving (optional): cooked rice or riced cauliflower
Optional garnish: chopped fresh parsley

Instructions
Heat a little bit of olive oil in a Dutch oven or a large skillet over medium-high heat. Add the ground meat and the onion to the pot; cooking and stirring to break up the meat until the meat is no longer pink (about 5-7 minutes). Drain; return meat and onion to pot.
Add cabbage, diced tomatoes, tomato soup, beef broth, salt, garlic powder and pepper.
Bring to a boil; cover, and reduce heat to low. Simmer (covered) for about 25-30 minutes, or until cabbage is tender, stirring occasionally. If it looks like there is too much liquid in the pot, remove the lid and allow the cabbage to simmer uncovered during the final 5-10 minutes. Season with additional salt and pepper, to taste.
Serve over cooked rice, if desired. Garnish with chopped fresh parsley.

[cricket26]

Mexican Street Corn Slaw

INGREDIENTS
Dressing
▢½ cup mayonnaise
▢½ cup sour cream
▢2 tablespoon lime juice 1 lime
▢1 teaspoon cumin
▢1 teaspoon smoked paprika
▢1 teaspoon chili powder
▢½ teaspoon salt or to taste
▢½ teaspoon pepper or to taste
Slaw
▢1 tablespoon olive oil
▢2 cups corn
▢1 jalapeno diced small
▢4 cups red cabbage shredded
▢1 green bell pepper julienned
▢¼ cup fresh cilantro chopped
▢6 green onions sliced
▢½ cup feta cheese crumbled

INSTRUCTIONS

Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Add the corn and jalapeños and cook until they begin to char, 5-7 minutes. Mix the dressing ingredients together in a small bowl.
Finish the slaw: Add all the slaw ingredients to a large bowl with the corn mixture, and dressing. Toss well and serve.

[cricket26]

INGREDIENTS
3 cups flour (SIFTED!!)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1 (12 ounce) can beer
1⁄2 cup melted butter (1/4 cup will do just fine)

DIRECTIONS
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

[cricket26]

Ingredients

1 teaspoon canola oil
2 ⅓ cups fresh or frozen (thawed) corn kernels
1 jalapeño pepper, seeded and finely chopped
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
2 tablespoons lime juice
1 teaspoon chili powder
¾ cup crumbled queso fresco, divided
⅛ teaspoon cayenne pepper
Chopped cilantro for garnish
Tortilla chips for serving

Directions

Step 1
Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Step 2
Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

[Soft*Silver]

I’m gonna try this tonight! But since we don’t drink I’m gonna have to figure out a way to buy just one beer! Lol

INGREDIENTS
3 cups flour (SIFTED!!)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1 (12 ounce) can beer
1⁄2 cup melted butter (1/4 cup will do just fine)

DIRECTIONS
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

[cricket26]

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
INGREDIENTS

2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
3 large eggs
1 15-oz can 100% pure pumpkin

INSTRUCTIONS

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy at this point -- that's okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

[cricket26]

Ingredients
1 bone-in skin-on chicken breast
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1 tsp Paprika
(or any seasoning you like)

Instructions
First season the chicken breast with salt, pepper, garlic powder, and paprika to taste, rubbing it in on each side. (or your preferred seasoning)
Place the chicken in the air fryer basket. Set temperature to 385F for 30-35 minutes.
Halfway through cooking or 15 minutes, take out the basket. Use tongs to flip the chicken over to the other side.
Return the basket to the air fryer and let it finish cooking.
When done, use a meat thermometer to check internal temperature of chicken, which should be at least 165F. If not yet there, cook for 5 more minutes to ensure it is done.
When ready, remove to serving plate and enjoy!

[Bèsame*]

24 Hour Fruit Salad

2 lg cans of chunky fruit cocktail
1 lg can chunky pineapple (save 2T juice)
Mini marshmallows
Cherries (optional)

Open cans of fruit and drain

Dressing:
3 egg yolks
2 T sugar
Dash of salt
2 T white vinegar
2 T pineapple juice
Cook eggs, sugar, salt, vinegar, juice over low heat, stirring until thickened. Cool

1 C heavy cream whipped
Fold in fruit, marshmallows, and cooled dressing

Chill for 24 hours.

I like to use chunky tropical fruit.
You can also add sliced bananas before you serve. I don't like to use bananas, because they discolor.

I've also been known to forget to make it the night before. Just as long as it can sit in the refrigerator a few hours.
This salad is always a hit!!

[Bèsame*]

Pumpkin Dessert (dump cake)

1 lg can pumpkin
1 lg can evaporated milk
2 t vanilla
2 t pumpkin pie spice
3 eggs
1 c sugar
1 box yellow cake mix
1 1/2 sticks of butter, melted
1/2 or 2/3 c chopped nuts (pecans or walnuts)

Beat together well:
Pumpkin
Milk, vanilla, spice, eggs, sugar
Put into greased(buttered) 13x 9 pan.
Sprinkle cake mix over top, covering pumpkin mixture. Pour melted butter over cake mix, trying to cover throughly.
Bake 350° for 55 min
Serve with whip cream.

Better than pumpkin pie!

[clay]

My mom always made this at T'giving & Christmas

1 red delicious apple, cubed
1 green apple, cubed
1 c grapes, halved can be a mix of red, purple, or green!!!)
1 c of chopped pecans and/or walnuts, chopped
1 c shredded coconut
1 jar maraschino cherries
1 c mini marshmallows
2 bananas, sliced OR cubed.....add as you get ready to serve

IN BOWL: Mix 1 - 2 TBSP mayo (DUKE'S for me!)
1 tsp white vinegar (helps keep bananas from "browning"
1 tbsp sugar

Stir over all the fruit gently

NOTE: Amounts can be adjusted per your liking.

We NEVER have any of this leftover....it goes quickly. I am the ONLY surviving member of my immediate family now, BUT I still make it every year!

[cricket26]

INGREDIENTS

3 ripe mangos, diced
1 medium red bell pepper, chopped
½ cup chopped red onion
¼ cup packed fresh cilantro leaves, chopped
1 jalapeño, seeded and minced
1 large lime, juiced (about ¼ cup lime juice)
⅛ to ¼ teaspoon salt, to taste

INSTRUCTIONS
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with the juice of one lime.

Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Serve with tortilla chips!

[Bèsame*]

Cheesy Chicken Taco Soup

Olive oil
1/2 chopped onion
1 T minced garlic
Shredded chicken breast from rotisserie chicken
1 packet of taco seasoning
3 c chicken broth
1 can fire roasted diced tomatoes
1/2 of a package of cream cheese
Shredded coby jack cheese
Chopped cilantro
** jalapeno if you want

Brown and soften onion in oil. Add garlic.
Add chicken, seasoning packet, diced tomatoes, broth. Bring to a soft boil, about 15 min. Chunk the cream cheese and add to soup. Stirring to melt down the cream cheese.

Spoon into bowls, top with cheese and cilantro.

I've also added things I've had on hand. Chopped celery while browning the onion. I had some frozen hominy, green onions too!

[cricket26]

Ingredients:

1.5 lbs ground turkey
2 cans fire roasted diced tomatoes (drained)
1 can pinto beans (optional) (drained)
8 oz chicken stock
diced onion and garlic (to taste)
1 chili seasoning packet of your choice (I use McCormick)
diced jalepeno peppers to taste (I use 1-2 tsp of the ones in a jar)
diced chipotle peppers in adobo sauce (I use 1/4 to 1/2 tsp of the ones in a jar if you can find them, if not the ones in the can work but you have to dice them)

Directions:

Brown the ground turkey, along with the onions and garlic. Add the chicken stock and seasonings and bring to a boil. Add the diced tomatoes and beans are optional. Add the jalepeno and chipotle peppers to taste. Simmer 30 minutes and adjust the salt if needed. Serve with chili toppings and cornbread. *wear gloves when handling the peppers*

[cricket26]

Ingredients:

1 yellow cake mix
1 jiffy cornbread mix
3 eggs
1 c milk
1/2 c oil
(actual ingredients depend on your cake mix)

Directions:

Preheat oven to 375F and combine cake mix and cornbread mix. Follow the direcions on the back of the cake mix (substituting milk instead of water). Combine well and pour in a 9x13 pan and bake for 40-45 minutes. Serve with soup or chili.

[ksrainbow]

1 diced onion ( I used yellow )
3 stalks celery chopped
2 shredded carrots
4 peeled potatoes chopped ( I preferred skin on )
1 can cream mushroom soup
1 can whole milk
2 cans chicken broth
3 tablespoons butter
1/2 teaspoon salt
1 teaspoon ground pepper

I literally chopped and prepped all of the above and put in my crock pot for 6 hours on high. At hour 5, I did a taste test for added salt/pepper and butter. I also did a basic potato *mash* to cream/thicken.

Enjoy!

Ks-

[GeorgiaMa'am]

1 can cream mushroom soup



Hi ksrainbow,

I admit, I do use a fair amount of cream of something soups to cook. Have you, or has anybody here, tried the new Campbell's cream of Cremini and Shitake mushroom soup yet? I'm sure it would probably be good in anything that calls for cream of mushroom soup, but I haven't tried it yet. I have, however, bought 2 cans of it, and it is sitting in my pantry, ready to go. Any feedback?

[ksrainbow]

Hi ksrainbow,

I admit, I do use a fair amount of cream of something soups to cook. Have you, or has anybody here, tried the new Campbell's cream of Cremini and Shitake mushroom soup yet? I'm sure it would probably be good in anything that calls for cream of mushroom soup, but I haven't tried it yet. I have, however, bought 2 cans of it, and it is sitting in my pantry, ready to go. Any feedback?

Hello!

To be honest: where I live your choices of Campbells soups is/are not in the selection here in the state of Kansas where I reside (sad). I use what I have as a *added* creamy-nuss to my recipes. You dont know how much I would love to have your options/choices to recipes: unfortunately I just improvise. AKA: add butter/fresh herbs/whole milk-cream.

Ks-

[cricket26]

Ingredients
3 cup (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
dash salt
1 1/2 teaspoon vanilla extract
(nuts optional)

Instructions
LINE 8- or 9-inch pan with wax paper.
MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan. Remove from heat; stir in vanilla. Spread evenly in prepared pan.
CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into squares.

[GeorgiaMa'am]

My sister made this in her crock pot for the family today, and everybody loved it. Although it has spices in it, it's not too spicy-hot - it's not even as spicy-hot as regular chili. (Although you can easily make it spicier - see instructions below.)

2 8 oz. blocks of cream cheese, softened
2 cans of undrained Mild Rotel (use regular or spicy if you want it spicier)
4 to 6 boneless, skinless chicken breasts
2 cans washed and drained black beans
2 cans drained whole kernel corn
2 14.5 oz. cans chicken broth
1 tsp. each of chili powder, cumin, and onion powder
2-3 cups of shredded cheese
2 packets of dry ranch dressing mix

Place chicken in the bottom of a crock pot. In a large bowl, mix the Rotel, beans, corn, broth, ranch dressing mixes and seasonings. Stir well to combine then pour over chicken. Top with the cream cheese blocks.

Cook on low 5 to 7 hours. Whisk several times to blend as cream cheese softens. Start checking for doneness at 5 hours. When chicken is done, remove and shred, then return to crock pot. Add shredded cheese and stir well.

This is a double recipe - you can easily half it!
Serve with nacho chips.
This freezes nicely.

[cricket26]

Ingredients

4 pound corned beef with the spice packet
12 ounces Guinness Irish stout
1 medium onion sliced
1 clove garlic chopped
1/4 cup brown sugar
2 tablespoons grainy mustard
1 tablespoon Worcestershire sauce
freshly ground black pepper to taste

Instructions
Remove the corned beef from the packaging and rinse with cold water. Transfer to a slow cooker fat-side up.
Add the pickling spice packet contents, onion, garlic, Guinness, brown sugar, mustard, Worcestershire sauce and pepper.
Add beer to cover the brisket (add more liquid if needed by using beef broth or water)
Cook on low 8-10 hours or until tender.
Remove from the slow cooker and let rest 15 minutes before slicing against the grain.

Happy St Patricks Day!

[cricket26]

Ingredients

1 (6-ounce) can frozen lemonade concentrate
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) container frozen whipped topping, thawed
1 (9-inch) store-bought or homemade graham cracker pie shell

Directions

Fold together the whipped topping and condensed milk. Fold in the frozen lemonade. (run under hot water for a minute to soften)
Spread the mixture in the graham cracker pie crust. Cover and freeze overnight or until completely set.
Take the pie out of the freezer about 15 minutes before serving time. Enjoy!


For St Patricks Day substitute limeade and add a few drops of green food coloring.

[Orema]

https://i.postimg.cc/ZKcsXW1b/15-LASAGNA-SOUPrex-vkjb-article-Large.jpg (https://postimages.org/)

Yield: 6 servings

Ingredients
3 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 tablespoons minced garlic (from about 6 cloves)
½ pound ground beef
½ pound bulk sweet Italian sausage (or sausages, with casings removed)
1 teaspoon dried oregano
½ teaspoon ground nutmeg
¼ teaspoon crushed red pepper, plus more to taste
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
6 cups low-sodium chicken broth
1 (24-ounce) jar marinara sauce
8 ounces dried lasagna noodles, broken crosswise into 1-inch pieces
1½ cups/12 ounces whole-milk ricotta
⅓ cup grated Parmesan
¼ cup heavy cream
½ cup fresh basil leaves, torn, plus more for serving

Directions
Step 1
In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.

Step 2
Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes. Add the tomato paste and cook for 1 minute, stirring often.

Step 3
Add the chicken broth and marinara sauce and bring to a boil over medium-high heat. Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.

Step 4
While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set aside.

Step 5
Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired.

Step 6
Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.

From the NYTimes.com: This simple, one-pot soup delivers all the comfort of a classic lasagna with very little of the work. A jar of marinara sauce is its secret to speedy flavor, along with a combination of ground beef and Italian sausage (though for ease, you can use one or the other), plus a pinch of ground nutmeg. Dried lasagna noodles are broken into small pieces and cooked directly in the soup, thickening the broth with their starches as they soften. Don’t skip the ricotta-Parmesan topping; it adds richness and the unmistakable essence of lasagna. This soup comes together quickly and is best served right away; the noodles will continue to absorb the broth as it sits.

https://cooking.nytimes.com/recipes/1025009-lasagna-soup

We're expecting snow on Thursday. Think I'll make this for, hopefully, the last snowfall of this season. We'll see.

[GeorgiaMa'am]

This sounds like something moms might have made to get their kids to eat vegetables, but I promise it's really delicious. I make it every couple of months and for potluck dinners.

Mixed Vegetable Casserole
- 1 16-oz. pkg. or 2 10-oz. boxes of frozen mixed vegetables
- 1 large chopped onion
- 1 cup mayo (light works fine, I like Duke's or Blue Plate)
- 1 cup sharp shredded cheddar cheese
- 1 sleeve of Club crackers
- 1 stick butter (you can cut this down somewhat to about 5 T. if the amount of butter horrifies you)

* Mix the vegetables with the chopped onion.
* Stir in the mayo and cheese.
* Spray a 9 x 13 pan with Pam and put the mixture in the pan.
* Melt the butter and crush the crackers.
* Mix the butter and crackers together, then spread on top of veggie mixture.
* Bake at 350*F for 30-40 minutes until crackers are golden brown.