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]

Originally Posted by cinnamongrrl563

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/foru...read.php?t=667

[clay]

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

[-Red-Flag-]

Originally Posted by WolfyOne

I have a thread with slow cooker recipes

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

I was about to ask about slow cookers.

[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

1. Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.
2. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat
3. 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']

Originally Posted by Chaperone

does anyone have a good recipe for Lavender Cookies?

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

[Orema]

A Salad for When You’re Out of Lettuce
by Melissa Clark

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



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 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

By J. Kenji López-Alt



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. 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.