recipe sharing :)

[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...

[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-]

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.

[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]

Originally Posted by 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.

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]

Originally Posted by 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.

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

[easygoingfemme]

Originally Posted by Metro

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.

[Scots_On_The_Rocks]

Originally Posted by 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.

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.