Midlife Crisis: Support for Left Behind Spouses
Archives => Archived Topics => Topic started by: ForeverHopefulOne on August 04, 2010, 10:50:31 AM
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OK, we have been talking about it for a long time, now I am going to start it. Personally, I love to cook and bake! I love to try new recipes. Anyone have any recipes they want to share? I will start it off with a very easy chocolate toffee cookie recipe:
Chocolate Toffee Cookies
1 (18 1/4 ounce) box Betty Crocker milk chocolate cake mix
1/2 cup vegtable oil
2 eggs
1/3 cup toffee chips (recommend Heath Toffee Bits)
3 teaspoons toffee cappuccino mix (I used Hills Bros English Toffee)
Preheat oven to 350 degrees F.
Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee. Drop teaspoons on ungreased cookie sheet and bake for 8-10 min.
Upon removing from the oven, let the cookies stand on sheet for 2 minutes (important!), then cool on racks.
ENJOY!
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My children love this,
My MIL got this recipe from Cambell's soup
but I can even make it.
Chicken over Rice
4 pcs (or more) chicken legs and thighs
1 1/2 cups Uncle Bens Rice
1 package Lipton Onion Soup
1 can cream of mushroom soup
spices
2 cups of cold water
Grease Baking dish leaving dabs of grease on bottom of pan. Pour in rice, spreading out over whole pan. Place chicken on rice, skin side up. Sprinkle onion soup on chicken and any other spice (garlic powder & paprika). Put mushroom soup on top of chicken and rice. Pour cold water around edges. Bake 3/4 of an hour at (325 degrees). Then add another 1- 1-1/2 cups of water around edges. Bake another 3/4 hour more at 350 degrees.
Enjoy.
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White Delights
2 lbs. white chocolate (Merkins or White chocolate chips)
1 cup peanut butter
3 cups rice krispies
2 cups dry roasted peanuts
2 cups mini marshmallows
Place white choc. In a microwavable bowl (big) and microwave @ 50% until melted. Stir in remaining incredients and drop on wax paper (before it sets). Let sit. Makes 10 dozen.
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Yummy - I can't wait to try the chicken and white delights!! I wonder if I can use boneless chicken breasts with OP's recipe...
Here is another one of my favorite recipes:
Pumpkin Roll
BREAD: 3 Eggs
2/3 cup canned pumpkin (NOT CANNED PUMPKIN PIE FILLING)
1 cup sugar
1 teaspoon baking soda
½ teaspoon cinnamon
¾ cup flour
Preheat oven to 375 degrees.
Put waxed paper on a cookie sheet (a cookie sheet with sides) and lightly grease. Set prepared cookie sheet aside.
In a large bowl, blend eggs, pumpkin and sugar till creamy. In a separate bowl, mix baking soda, cinnamon and flour. Add flour mixture to pumpkin mixture and blend till creamy.
Pour batter onto the prepared cookie sheet and spread evenly. Place in the preheated oven and bake for 15 minutes.
While bread is baking, lay a thin towel flat on a cutting board and sprinkle powdered sugar on the towel.
When bread is done, immediately turn out onto the prepared towel. Sprinkle more powdered sugar on the bread and roll up in the towel. Let sit for 30 minutes.
FILLING: 2 Tablespoons butter
8 oz. cream cheese
1 cup powdered sugar
1 teaspoon vanilla
Blend filling ingredients until light and fluffy.
When 30 minutes are up, roll out the bread and spread the filling evenly onto it. Roll up the bread and refrigerate.
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I wonder if I can use boneless chicken breasts with OP's recipe...
Yes you can use whatever chicken you like, we like dark meat and we ususally buy the chicken legs & thighs on sale.
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Cherry crisp
archway (or any cheap brand, frosted or not) oatmeal cookies
Cherry pie filling (or any friut flavor)
Place a layer of cookies on bottom of microwavable rectangular pan. (I use a tupperware rock-n-serve)
Pour filling over cookies to cover cookies. crumble some cookies on top.
Microwave 2 to 4 min till hot. allow to cool for a couple of minutes. Eat. top w/ ice cream!!
1st recipe my kids learned to make all by themselves. Can't really mess it up.
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Warm Cheesy Potato Salad
Potatoes (5-6 medium)
3 hardboiled eggs
1 cup shredded taco cheese mix
6 slices bacon cooked crumbled
1 cup mayonnaise
Salt/pepper to taste
Cube and boil potatoes in salted water until fork tender. Meanwhile, chop eggs and place in a bowl. Add crumbled bacon and shredded cheese. Once potatoes are cooked drain and add hot to other ingredients. Stir to melt the cheese. Then, add the mayo and salt/paper to taste. Can be eaten warm or refrigerated.
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Yummy!! How great is this, we just have to print this thread and, instantly, have some fantastic recipes!!
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This is a yummy thread - it is making me hungry!! I am going to try some of these recipes!!
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Here is the recipe for Chocolate Carmel Corn - YUMMY!!!
12 cups popped popcorn*
3 cups unblanched whole almonds, pecan halves or walnut halves (optional)
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt*
1/2 teaspoon baking soda
1/2 cup semisweet chocolate chips, milk chocolate chips or white vanilla baking chips
1. Heat oven to 200°F. Remove any unpopped kernels from popcorn. In very large roasting pan or very large bowl, place popcorn and nuts, or divide popcorn and nuts between 2 ungreased 13x9-inch pans.
2. In 2-quart saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup and salt. Heat to boiling, stirring occasionally. Continue cooking 5 minutes without stirring; remove from heat. Stir in baking soda until foamy.
3. Pour sugar mixture over popcorn mixture; toss until evenly coated. If using bowl, transfer mixture to 2 ungreased 13x9-inch pans. Bake 1 hour, stirring every 15 minutes. Spread on foil or cooking parchment paper. Cool completely, about 30 minutes.
4. In medium bowl, place 3 cups popcorn mixture. In 1-quart saucepan, melt chocolate chips over low heat, stirring constantly. Drizzle chocolate evenly over 3 cups popcorn mixture; toss gently to thoroughly coat popcorn. Spread in single layer on foil or cooking parchment paper. Cool about 2 hours or until chocolate is firm. Add chocolate-covered popcorn mixture to remaining popcorn mixture; toss gently to combine. Store tightly covered.
Makes Makes about 18 cups snack
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The Best Ever Chocolate Cake.
Preparation time 25 minutes
Cooking time 1 hour
250g plain dark chocolate
175g soft butter
175g sugar
5 eggs
125g self-raising flour
1. Set the oven to 180°c/ 160°C fan/Gas 4. Grease and line a 20cm (8in) square cake tin.
2. Break the plain chocolate into a large bowl. Melt in the microwave for 2 minutes on high, stir, then heat for a further 30 seconds until melted.
3. Add the butter, sugar, eggs and flour and beat well with a wooden spoon until smooth.
4. Spread in the tins and bake for 50 minutes to 1 hour until firm to touch.
5. Leave to cool for 10 minutes, then turn out and allow to cool upside down so that you get a flatter top.
For the icing
175g plain chocolate
75g butter
75ml double cream
1. Melt chocolate in the microwave for 45 seconds. Stir and microwave again for 30 seconds or so until melted.
2. With a wooden spoon, beat in butter and cream. Pour about a third into a bowl and chill until firm, leave the remainder at room temperature.
3. Cut the cake in half, sandwich with cooled icing and spread the remaining icing over the top and sides of the cake.
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Hmmmmm, looks like I need to get our my metrics conversion chart. Should have paid more attention in elementary school.
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To convert metric to imperial, go to:
http://www.onlineconversion.com/weight_common.htm
100g = 3½ ounces
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Here it is LGO!
Apple Butter
Ingredients
•4 lbs of good cooking apples (we use Granny Smith or Gravenstein)
•1 cup apple cider vinegar
•2 cups water
•Sugar (about 4 cups, see cooking instructions)
•Salt
•2 teaspoons cinnamon
•1/2 teaspoon ground cloves
•1/2 teaspoon allspice
•Grated rind and juice of 1 lemon
Equipment Needed
•1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
•A food mill or a chinois sieve
•A large (8 cup) measuring cup pourer
•6-8 8-ounce canning jars
Method
Preparing the Fruit
1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.
First Stage of Cooking
2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.
Measure out the purée and add the sugar and spices
3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.
Second Stage of Cooking
4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)
Canning
5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.
6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.
As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.
Makes a little more than 3 pint jars.
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Wow, FHO!
I am truly impressed with your culinary skills. All that work for three pints.. :P :P :P
I just buy mine at Bob Evans. ;)
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This is one of my favorite go-to recipes. It's great for potlucks and the like...
Lasagne-Style Penne
- 1 TB olive oil 1 lb italian sausage med onion, chopped
- 2 garlic cloves, minced 1 cup hearty red wine**
- 1 28 oz can crushed tomatoes, in puree
- 1 6 oz can tomato paste
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/2 tsp crushed hot red pepper
- 1 lb penne
- 2 cups (8 ozs) shredded mozzarella cheese
- 1 15 oz container ricotta cheese
Preheat oven to 450 degrees. Lightly oil 15×10 baking dish.
In dutch oven or flameproof casserole, heat oil over med heat. Add sausage, onion, and garlic. Cook, breaking sausage w/spoon, until sausage is seared (about 5 minutes). Drain any fat.
Add red wine, bring to boil. Stir in tomatoes w/puree, tomato paste, basil, oregano, and red pepper flakes. Bring to boil, then reduce heat to med-low. Simmer, stirring often, until slightly thickened (about 20 minutes).
Meanwhile, cook penne. Drain, be sure to shake colander to remove excess water. Stir penne into tomato sauce. Stir in cheeses.
Transfer to baking dish. Bake until cheese melts and ends of penne are crusty brown, about 10 minutes. Serve!
** Be sure to use solid, full-bodied wine such as zinfindel or cabernet sauvignon. Other reds are too light-bodied to stand up to the tomatoes & herbs.
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I am truly impressed with your culinary skills. All that work for three pints.. :P :P :P
I just buy mine at Bob Evans. ;)
Honestly, I have never attempted to make apple butter. I just buy mine as well! I would do it if I went apple picking and had a lot of apples; but, I wouldn't go to the store and buy apples to make apple butter. I do love it, though!
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yummy yummy shrimp corn chowder
1 8oz can tomato sauce
2 8oz can creamed corn
2c frozen corn
few chopped green oinion
1 8oz can diced tomato with chilis (fresh from garden good also)
mix together in pan cook about 5 min until hot
2lbs shrimp tails removed
add shrimp to soup and cook another 5 min until shrimp is done
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Bumping this up.
Holidays are just around the corner.
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Holiday Mashers
3 pounds yukon gold potatoes, scrubbed, skin on, cut into 1-inch chunks
1/2 cup (1 stick) unsalted butter
24 fresh sage leaves
1 cup whole milk
3/4 cup plain Greek yogurt
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1. Put the potatoes in a large pot or Dutch oven and cover with cold water by at least half an inch. Cover and bring to a boil over high heat. Lower the heat and simmer until tender, about 15 minutes.
2. While the potatoes are cooking, heat the butter over medium-high heat in a medium skillet. When it begins to foam, add the sage leaves and gently fry until crisp, 2 to 3 minutes. Remove with a slotted spoon, place on a paper towel and reserve. Continue to cook the butter until it's golden brown and nutty, watching so that it doesn't burn, an additional 1 to 2 minutes. Remove from heat and reserve.
3. In a small saucepan, heat the milk over medium-high heat just until hot, careful that the milk does not boil. Remove from heat and reserve in a warm place.
4. Drain the potatoes and place them into a large bowl. Using a masher, mash the potatoes to the desired consistency. Stir in the hot milk, yogurt, salt and pepper and browned butter, making sure to get all the dark butter solids. (Recipe can be prepared to this point a day in advance; refrigerate the potatoes tightly sealed and keep the sage in a tightly sealed container at room temperature.)
5. Garnish with the fried sage and serve.
I'm trying to find my favorite holiday drink recipe, but I've seemed to misplace it. Maybe I'll have to make up another one!
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Oh, one of my favorite hobbies is cooking and backing. Gotta join you guys and post some recipes ;)
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This sounds weird but the girls love it. It's cheap and has nutritial value ( sort of)
we just call it cassarole
1 cup cooked elbows ( I use the blended wholewheat kind)
1 can tomato soup
1 can creamed corn
1 pound ground burger (browned)
Sprinkle with cheese of choice
Mix it all up in a casserole dish bake at 350 until bubbly.
I do this on the stovetop also.
Add everything into the pot heat until bubbly
remove from heat
sprinkle with cheese
put cover on and let the cheese melt.
I usually serve it with taosted garlic bread and a salad or fresh veggie.
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These are really yummy!
Chinese New Years Cookies/Candy
1(6oz) package semisweet chocalte bits
1(6oz) package of butterscotch pieces
1 cup salted cocktail peanuts
1 (3oz) crisp chines noodles.
Cover baking Sheet with wax paper.
In top of double boiler over hot but not boiling water, mel chocalate and putterscotch pieces
stirring until smooth.
Remove from heat and stir in nuts and noodles.
Drop from a teaspoon onto prepared cookie sheets and let sit until firm.
Makes about 3 doz.
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Pumpkin Bread
2 loaf pans
Pan coating: Mix about 1/2 C of sugar and 2Tbs cinnamon.
Topping Mix: Combine 2 Tbs melted margarine, 1 tsp, 1C powdered sugar, 2 tsp warm coffee. (I like more so I double this)
Bread mix:
3C Sugar
4 eggs
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cloves
1 tsp cinnamon
1 tsp nutmeg
2/3 C water
1 C veg oil
3 1/2 C flour
1 15 oz can of pumpkin
Preheat to 325
Butter 2 loaf pans. Then coat with the sugar and cinnamon mixture.
In a large mixing bowl, add ingredients , in the order listed above.
mix thoroughly and divide into pans.
Bake 45 minutes to an hour (until toothpick comes out clean)
To remove: Set pan one each side for about 5 minutes.
Spoon topping over the top of each loaf.
I refrigerate if making a few days ahead of time. Good for a few days without tho.
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Pumpernickel Bread Dip
1 16 oz Sour Cream
1 Cup Mayonnaise
1 Can Water Chestnuts (chopped)
1 package Knorr Vegetable soup mix
2 packages frozen spinach (thawed/squeeze dry)
Mix ingredients together and let set for several hours. Hollow out a 2 lb. Pumpernickel round loaf. Remove pieces from middle and cut into pieces. Place dip in hollowed out loaf. Use pieces for dipping.
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Toffee (the anti-dote to the drastic LBS weight loss)
I received a gift of toffee as a teacher gift and oh boy, this stuff was incredibly tasty- Enstroms is the brand. So, I went searching for a recipe and here you go. In the end you´ll have a layer of toffee, a layer of chocolate, and a dusting of almond
You must have a candy thermometer.
2 sticks butter (not the pricey stuff or it won´t work)
1 Cup sugar
2 teaspoons water
1/8 teaspoon salt
1/2 teaspoon vanilla
bitter sweet choc chips
about 8 oz of whole raw almonds
Step one: toast the almonds- keep a close eye so they don´t burn. Let cool! Put in food processor and whirl. Pull out some of the larger chunks that will get mixed into the toffee. Process the rest to near dust but not too powdery.
Step two: Have a silicone mat ready for spreading the toffee or a buttered flexible cookie sheet.
Step three: In a pot with a heavy bottom (no chintzy saucepans allowed), on LOW heat, allow sugar, salt, butter and water to mix and melt with CONSTANT stirring. Keep an eye on the thermometer (not touching the bottom). The temperature will rise slowly to 250, then to 275 and then shoot up suddenly towards 300. At the 250-275 point, stir in the larger almond chunks. KEEP stirring. Remove from the heat at 290 and IMMEDIATELY add vanilla and then pour onto the silicone mat and spread out. If there is excess liquid butter, you can absorb it with a paper towel. Let cool a tad and then sprinkle choc chips on top. Allow to melt and spread evenly. While choc. is still liquid, sprinkle on the almond "dust" and ever so gently press it into the choc. Be generous with the almond dust because whatever doesn´t stick you can use for something else. Put the tray outside in the cold or in the fridge till chilled. Then you can break it up and store in the fridge.
Be aware: the butter/sugar mixture can separate if you don´t heat it on a low temperature and have the patience to let the temperature rise slowly.
This candy is heaven on earth and will help to counteract the weight loss of the past few months.:) Please treat yourselves.
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Crack dip
1 lb pork sausage, browned and drained
2 pkg 8 oz cream cheese
8 oz sour cream
2 cans crushed Rotel
Put all ingredients in crock pot on low.
Serve with Frito scoops
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Butterfly
I didn't know what Rotel was. Had to google. Lol!
The girls & I are having your dip tonight while we work on our puzzle!! Yum
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It was a hit at Thanksgiving and easy.:)
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Cuban style sloppy joes
2 cups diced onion
2 cups seeded and finely chopped green bell pepper
Olive oil for sautéing
4 cloves garlic, minced
2 pounds ground beef or ground round
3 tomatoes, peeled, seeded, and chopped
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves (optional)
1 teaspoon oregano
1/2 cup chopped green olives
1/3 cup raisins
Salt and pepper to taste
Sauté onion and green pepper in olive oil in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef.
Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.
Add the tomatoes, cumin, cinnamon, cloves, and oregano. Reduce heat to low, cover and simmer for about 15 minutes.
Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.
Serve hot over french fries or rice.
This is my girls favorite. Grandma is cuban & her's is still much better than mine, but she's had LOTS of practice.
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Reposting this here for S&D
Made me and the kids some amazing dark choc brownies using dark belgian choc the other day. Having lost so much weight in recent months, for a reason not to be mentioned on this thread, I indulged myself and pigged out!
Dark Chocolate Brownies:
Quantity Ingredients
100g (3.5oz) unsalted butter
175g (6oz) caster sugar
6 tbsp dark muscavado sugar
125g (4.5oz) dark chocolate
1 tbsp golden syrup
2 eggs
1 tsp chocolate or vanilla essence
100g (3.5oz) plain flour
2 tbsp cocoa powder
½ tsp baking powder
Method
1. Lightly grease and line an 8 inch cake tin.
2. Place butter, sugar, dark chocolate and syrup in a saucepan and heat gently until mixture is well blended and smooth. Remove from heat and leave to cool.
3. Beat eggs and flavouring. Whisk in the cooled mixture.
4. Sieve in the flour and cocoa powder together and fold into the mixture using a metal spoon or spatula.
6. Spoon the mixture into the cake tin. Bake in a preheated oven 180C/350F/gas mark 4 (I did it 170 because I have a fan oven and I like my brownies a bit stodgy) for 25 minutes or until the edge of the cake is beginning to shrink from sides of tin. The inside will still be quite stodgy and soft to touch.
7. Leave the cake in the tin to cool completely. Then cut into squares
For extra indulgence top each square with melted chocolate.
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Reposting this here for S&D
Made me and the kids some amazing dark choc brownies using dark belgian choc the other day. Having lost so much weight in recent months, for a reason not to be mentioned on this thread, I indulged myself and pigged out!
Dark Chocolate Brownies:
Quantity Ingredients
100g (3.5oz) unsalted butter
175g (6oz) caster sugar
6 tbsp dark muscavado sugar
125g (4.5oz) dark chocolate
1 tbsp golden syrup
2 eggs
1 tsp chocolate or vanilla essence
100g (3.5oz) plain flour
2 tbsp cocoa powder
½ tsp baking powder
Method
1. Lightly grease and line an 8 inch cake tin.
2. Place butter, sugar, dark chocolate and syrup in a saucepan and heat gently until mixture is well blended and smooth. Remove from heat and leave to cool.
3. Beat eggs and flavouring. Whisk in the cooled mixture.
4. Sieve in the flour and cocoa powder together and fold into the mixture using a metal spoon or spatula.
6. Spoon the mixture into the cake tin. Bake in a preheated oven 180C/350F/gas mark 4 (I did it 170 because I have a fan oven and I like my brownies a bit stodgy) for 25 minutes or until the edge of the cake is beginning to shrink from sides of tin. The inside will still be quite stodgy and soft to touch.
7. Leave the cake in the tin to cool completely. Then cut into squares
For extra indulgence top each square with melted chocolate.
Would love to try this
What is caster sugar?
How about golden syrup? Is this corn syrup?
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Date Pie, sweet temptation
I love it, my guests love it.
It is super easy to make 8)
* 225 grammes unsalted butter
* 3/4 cup white caster (or superfine) sugar
* 1 egg
* 450 grammes dates
* 200 grammes biscuits Petit Beurre (butter biscuits from LU, known by their classic oven-browned scalloped edge, but they can easily be substituted)
* grated coconut
Preparation
* Remove pits from dates. Easiest wasy is to cut lengthwise into the date. You should hit the pit. Pull open the date and remove pit.
* Cut the dates in small pieces
* Crumble the biscuits.
Melt butter and caster sugar in pan. Take the pan from the fire once it's melted
Stir date pieces through this mixture
Beat the egg, add to the mixture and stir
Put the pan back on the fire and bring to the boil
Stir well and take from the fire
Add crumbled biscuits to warm mixture and stir
Put in a square (oven)dish and equalize it
Sprinkle coconut over it.
Let it cool down and put in the fridge for at least 2 hours.
Cut it up in squares and serve. You can also serve it as a petit four, cut squares and put them in paper cupcake baking liners.
WARNING: do not taste before serving, you might eat the whole pie yourselves!
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I have made this easy dinner to celebrate Mardi Gras since the kids were toddlers. They have insisted on it again and the girls have invited the boyfriends. When they were younger, I would have those cheap little masks, jewels and feathers to decorate while I did dinner. Don't forget the beads!
Jambalaya
From Rice-a-roni box:
1 pkg spanish rice a roni
2 chicken breasts, cooked & chopped (can use ham instead)
1 lb andouille sausage cooked, sliced (I sometimes use brats, polish, whatever)
1/2 c onion chopped
1 can (2 c) tomatoes chopped and undrained
2 cloves garlic minced
1 lb shrimp cooked & cleaned
1 bell pepper chopped
1/4 teaspoon hot pepper sauce
Saute rice per package directions.
Add 2 c water, chicken, onion, tomatoes, garlic, hot pepper sauce, and pkg seasoning.
Boil, cover, reduce heat to low, and simmer 10 minutes.
Add shrimp, pepper. Cover and simmer 10 min more.
I put Tony's Chachere's creole seasoning on the table for extra zing.
Serve with a warm crusty loaf.
Shrimp Roumalade
1 tablespoon fresh chopped parsley
1 fresh garlic clove minced
1 c mayo
1 teaspoon horseradish - to taste
1 teaspoon tabasco
6 Tablespoons lemon juice (2 lemons)
6 to 7 dozen shrimp (or 2- 3 lbs)
Mix all except shrimp. Refrigerate 1 to 24 hours. Add shrimp. If bland, add a little salt to bring out flavor. Serve with warm crusty loaf or easy garlic toast.
Easy garlic toast
Slice loaf into 1/2 inch diagonals and toast under broiler. Then rub toasted side with fresh garlic cloves.
1 - 2 Tablespoons creole mustard
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dark chocolate brownies
[/quote]
Would love to try this
What is caster sugar?
How about golden syrup? Is this corn syrup?
[/quote]
me too!
caster sugar is basically white granulated sugar but finer - a fruit sugar consistency. granulated sugar can be used. you can give it a quick buzz in the processor but not necessary.
golden syrup is not corn syrup but can be found by the corn syrup - brand name is lyle's. it's made with sugar cane - it's british but i've been seeing it more and more at grocery stores. to substitute, i think you'd need to mix light corn syrup with molasses but i'm not sure of the amounts.
i'm ALWAYS looking for new brownie recipes so i'm very excited to try this! thank you for sharing!
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This is similar to FTT's recipe for toffee:
Almond Rocha
3 cups sugar
1 lb butter
1/3 cup almond shavings
Milk chocolate chips (about half a bag)
1/4 cup crushed toasted almonds
On low heat, melt the butter in a sauce pan. Turn up the heat and add the sugar. On high heat, boil the butter and sugar until it reaches 300 degrees on a candy thermometer (be sure that the thermometer does not hit the bottom of the pan); add the 1/3 cup of almond shavings and stir.
Pour the mixture onto a cookie sheet, smooth out so that it is spread evenly. Let cool. Melt the chocolate chips; pour on top of the cooled rocha then sprinkle the 1/4 cup of crushed toasted almonds on top.
YUMMY!
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This sounds soooooooooooo good. But I'm struggling to lose weight, and I think I?ve put on about 20 pounds just READING this thread!
Thanks for almond rocha, FHO. It sounds similar to something they do here, but they put the almonds in a sponge flan base, no chocolate. :P :P :P
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No chocolate?!?! Chocolate makes everything taste good. I make the rocha, break it up into pieces and put it in containers in the fridge. I treat myself to a little piece every day :).
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Bump. There seems to be a resurgence of interest in cooking on the board lately. ;)
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Good for cold nights. Drink in moderation. :)
Nigella Lawson Alcoholic Hot Chocolate
• 2 cups milk
• 3 1/2 ounces dark chocolate (bittersweet or semisweet, as preferred)
• 1 cinnamon stick
• 2 teaspoons honey
• 1 teaspoon brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons dark rum (to taste)
1. 1 Put the milk into a saucepan and break the chocolate into pieces and add to the milk along with a cinnamon stick, honey, and sugar and heat gently until the chocolate is melted.
2. 2 Add the vanilla and mix with a small hand whisk and still whisking, add a spoonful of the rum first and taste to see if you want more.
3. 3 Add more sugar if you want this sweeter, too.
4. 4 Take out the cinnamon stick and pour into 2 cappuccino or caffe latte cups.
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Won Tons
1 lb hamburger meat
4 green onions (scallions for you fancy people) chopped.
1/2 yellow onion (optional.. for the oniony peeps)
5 cloves garlic minced
1/3 cup soy sauce
1 package won ton wrappers (usually in the veggie section of the store)
1 egg
Mix everything together (except wrappers and egg) in a large bowl and cover. Let it sit for 1/2 an hour.
Beat the egg in a small bowl (this is for sealing the wrappers)
fill won ton wrappers with mixture and dab egg on two of the side edges. Fold the wrapper like a triangle and press to seal (for a fancy look, press the sides shut with a fork to make dents on each side).
Cook in vegtable oil in a pan (or deep fry).
S19's favorite dipping sauce.. mix soy sauce, vinegar, garlic powder, and parsley flakes together... It's the only dipping sauce he likes.
You can also use Sweet and Sour sauce for dipping.
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I have an easy hors duerve to make if you're asked to bring something to a holiday dinner.
1 Package of cocktail bread...any variety will do.
1 package of cream cheese, softened
1 packet of good seasoning dry Italian salad dressing mix
1 Cucumber
1 Sweet red pepper
Fork dry salad dressing mix into softened cream cheese and spread in semi thin layer on bread. Top each piece of bread with a thin slice of cucumber and/or red pepper.
Super easy, inexpensive, pretty, and very, very delicious.
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Hey, does anybody know where I could find some easy crock pot recipes? Thank you.
:)
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Hey, does anybody know where I could find some easy crock pot recipes? Thank you.
:)
I never used a crock pot but there's this blog :D thecrockpotblog.com (http://www.thecrockpotblog.com/).
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If you haven't, try allrecipes.com. I think its a great website...just type in crock pot in the search. :)
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I like this website too.
http://crockpot365.blogspot.com/
Bon, I use allrecipes all the time. :)
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HI T,
I do too. I love that you can comment and add stars and so forth. Plus, soooo many recipes!
:)
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How about a recipe for roasted MLCer? I suppose we have many recipes for grilling them already.
Or boil-in-the-old-bag OW?
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Hahaha Mermaid,
THE recipe is:
let MLC'er stew in his/her own juice.
Important: don't stir, don't add anything, give the process a chance. it takes a looooooooong time!!!
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Oh wow Mermaid and Dragonfly...those were very clever responses! LOL!
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Hahaha Mermaid,
THE recipe is:
let MLC'er stew in his/her own juice.
Important: don't stir, don't add anything, give the process a chance. it takes a looooooooong time!!!
Ha ha, that's exactly it!!!!
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Hey, does anybody know where I could find some easy crock pot recipes? Thank you.
:)
Bought a book called "fix it and forget it"...all crockpot recipes...LOVE IT...my crockpot has saved me since I've started working.
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I found this great website www.supercook.com
I put down all the ingredients in my kitchen and it tells me what I can make.
Or if I need to shop for a particular item.
It also links up all the great cooking websites that give out recipes.
It also makes suggestions on what I should have on my shopping list.
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What a great website, OP. I'm going to check it out. I often look in my fridge and wonder what the heck I can make with what I've got.
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Single Serving Chocolate Mug Cake Recipe
yield: 1 serving prep time: 7 minutes cook time: 3 minutes total time: 10 minutes
Ingredients:
3 tbsp flour
4 tbsp granulated sugar
3 tbsp cocoa powder
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp dark chocolate chips
Directions:
Mix the dry ingredients in a clean mug, then add egg, milk and oil, stirring in between each addition.
Add chocolate chips and stir.
Microwave for 3 minutes and enjoy!
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Black Olive Rollers
yield: 6 to 8 rollers prep time: 10 minutes
Ingredients:
1 8 oz. package cream cheese, softened
1 small can chopped black olives
3-4 chopped green onions
chopped jalepeno peppers (jarred, not raw) to taste, plus a teaspoon or so of the juice
6-8 8-inch flour tortillas
Blend cream cheese, black olives, green onions, jalepenos, and juice (if you're not as into spicy, olive juice can be substituted) until it's a creamy spread. Refrigerate for a cool, quick snack this summer, or a tangy bagel spread! Can also add in a little chopped meat, or slice the tortillas into 1.5-2" pinwheels for appetizers.
These are perfect for the LBS because the onions will make your breath awful, but your dog won't care! ;)
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Hey folk..someone suggested I start a culinary delights thread as those of you follow my personal thread know I like to cook and brew. I got up just a little post op strength this evening to make some dinner for my mom and myself. This has been a hit with friends in the past.
The Salad:
Half Romaine hearts length wise. Lay them next to each other stem ends opposite. Make a few very thin red onion slices and strategically lay them on the lettuce. Wedge a tomato and lay the wedges on their side around the lettuce. I use veggie bacon but you can use the real stuff...break up the bacon into small pieces and sprinkle onto the lettuce. Use your favorite fruit..a berry or a pear works nicely. Place bit size pieces on your lettuce.
The Dressing. ( I dont measure, I just dump and pour...sorry)
Mayo
Sour cream
Fresh Gorgonzola cheese
A sprinkle of garlic powder
A squeeze of mustard
A couple pinches of sugar
A dash of lemon juice
Make a balsamic reduction.. the higher quality balsamic the better. A reduction is made by slowly simmering your balsamic in a skillet until it just bubbles for a few moments. As it cools it will thicken. Drizzle the reduction artistically over your salad just before serving. Then spoon the dressing on top of that. Finnish off with some chunks of the fresh Gorgonzola cheese. Consume
This makes a lovely presentation and is pretty easy to make.
Please share your own goodies with the rest of us.
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Hi Kitten,
Okay I'll BITE! ;D
Chicken Enchiladas With White Sauce (my family loves them, and they are SO EASY)...
Grilled Chicken (leftovers from the night before, can be baked too.) about 2 Cups I like alot more though!
9 or more Corn or Flour Tortillas (Corn, fry lightly and personally I think they are the bomb!)
2 Cans 3oz Diced Green Chili's (1 to mix in the chicken, and 1 to mix in the sauce)
1 Cup Sour Cream (I use Fat-Free and it is still lishy)
1 Can Chicken Broth (15 oz) I use low-fat and low sodium
3 Tbs Flour
3 Tbs Butter
2 Cups of Mozzarella or Cheddar (I just use what I have, and its just as good!)
Preparation:
Filling - Chop up Chicken into small pieces and put it in a large bowl, add 1 can of Green Chili's (I always put some garlic and onion powder in the mix) Add the Cheese and mix.
Wrap the Enchiladas with the mix. You can add many different ingredients to the mix like chopped Bell peppers green or red, or onion, its all good!
White Sauce - Melt the butter over med/high heat add the flour and whisk for 1 minute until its kinda globular then add the Chicken Broth and whisk till it thickens, remove from heat and add the sour cream and the other can of Chilies, whisk till its smooth. Put a layer on the bottom of the pan and then put your enchiladas on top and put the rest of the sauce on. Also I top with more grated cheese and green onion. YUM!
Bake in 13 x 9 or whatever you have pan/pans on 375 for about 35 to 45 minutes or until its bubbly and the cheese is melted.
Serve with Rice and Beans and of course Avocado.
I love it, because there are normally no leftovers! Welcome to the Clean Plate Club, its awesome....
Love this thread....
Truly 8)
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Holy cow that DOES sound good. Thanx for the idea :)
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Hi Again Kitten, I just realized that you are in Central California, I am in California also Northern (Shasta County), what county do you reside in? You can PM me if you'd rather.
Truly
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Im in Fresno county. Today I am making lemon butter cream cupackes. I will take them to my coworkers. Vanilla cake, filled with the same stuff you make lemon meringue pie... but its a little on the runny side but we shall see. The icing is coconut butter cream. I will top with toasted coconut for color. Ill let yall know how it turns out.
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Ok guys it worked. I used a vanilla cake mix and folded in 3 eggs worth of meringue for fluffiness. Pipe in the lemon curd from the top. Just use a ziplock bag and nip off a corner. For icing I used half crisco half butter, vanilla, powdered sugar, and coconut flakes. Mix all together till fluffy. I piped it onto the cakes. Twas nummey. Please keep sharing your own culinary successes :)
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You two are funny! Keep those delicious recipes coming...sounds yummy! :P
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Hola (oh-lah) or Hello, I'm Back Again with a dessert that is mooey bueno! (Lol, Sticking with the South of the Border menu, kinda)
Chocolate Chip Banana Bread with Coconut
Ingredients:
3-5 Large Really Ripe Bananas (mashed)
1/3 Cup Shortening or Butter
2/3 Cup Sugar
2 Eggs
2 Cups Flour (Sifted or not, who gives a rats a$$)
1/2 tps Baking powder
1/2 tps Baking soda
3/4 tsp Salt
1 Cup Sweetened Coconut Flakes
1 Cup Semi Sweet Chocolate Chips
Cream Butter or shortening and sugar till fluffy. Add eggs and beat. Blend together the dry ingredients (flour, soda,powder, and salt) and add alternately with the mashed bananas, start with dry ingredients and then follow with the banana, but don't overbeat. When it is thoroughly combined add the coconut and the chocolate chips (hint on the chips, blend them in a small bowl before adding to mix with about a tablespoon of flour, it keeps them from sinking down to the bottom and keeps them evenly dispersed).
Pour into ungreased large loaf pan or 3 small loaf pans (but what works best at my home is a 13x9" pan, more like a cake, you could even put a struesel topping or a frosting or icing of your choice).
Bake at 350 degrees for 40 to 50 minutes.
Let cool if you can, usually I have to stand guard :o (just wield one of them lbs 2x4s you've earned and go to bat, trust me your dessert will be safe) because the aroma is mucho bueno! Enjoy....
Adios,
Truly :D
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More yummyness to share. This one has been very popular when I feed others.
Dipping oil and Hot bread ( perfect with an italian meal)
Ok.. peel several cloves of garlic and chop them up into fine pieces. If you have one of those neat little chopper gizmos or a mini food processor that works great. Pour about 2 tbps of extra virgin olive oil into a skillet and when it is hot dump in your garlic. Gently stir as it sizzles until the garlic is golden toasty. Pour it into a ramkin or small dish. Add more olive oil and some high quality balsamic vinegar. The older the better ( like wine). Finely grate some fresh Parmesan cheese, shake in some dry basil.
For the bread.. French works but a better option is Chibatta or pugeleese (spelling?) lightly dampen the outside of your bread with water then pop into a 350 degree oven for a few minutes. The outside will crisp up nicely. Serve by letting people pull off chunks of the bread and dip into your mixture. Its heaven and people will think your a genius.
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I was bored out of my little blonde head so even though it is hot I made the Mai Tai cupcakes that have been rolling around in my head. If you feel so inclined, here is how I did it.
1 box yellow cake. Replace the water with OJ. Pour into your cupcake papers and bake at 350 degrees till a toothpick comes out clean. When they are cool take the butt end of a kitchen gadget (perhaps 1/2 inch diameter) and gently poke a hole from the top, half way through the cupcake.
The filling, I actually used a store bought can of white whipped icing since I had that on hand I whizzed some pineapple and mixed it in the filling along with some dark rum. pipe the filling into the holes you made. If you dont have a pastry bag you can just cut the corner of a ziplock bag. For the tip icing I did half butter, half crisco, vanilla, some grenadine, a little triple sec, and lots of powdered sugar. I use my kitchen aid mixer for this as it makes quick work of it. The icing was nicely pink. I then made a grenadine reduction and drizzled the syrup onto the cupcakes after icing. Tis quite nummy.
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I love to cook. So in the spirit of summer, here is my mom's BBQ sauce recipe.
1/4 cup soy sauce
1/2 cup honey
1/2 cup ketchup
3 cloves garlic, minced
Combine all the ingredients and brush it on your meat. It is excellent on either chicken or pork. I typically make a double recipe since we like a lot of sauce (extra for dipping) and it keeps well in the fridge.
The only caveat is that the sauce burns easily due to the honey: you've got to be vigilant at the grill and turn frequently.
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Medusa...That sounds yummy. Definitely going to have to try that!
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I have to get away from your thread. Too much cake around here. ;D ;D ;D
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I thought of another one that you folks might enjoy. It is quick, easy and has been popular. A bag of tater tots and some bernaise sauce. The easiest way is to just buy the envelope of powdered bernaise from the gravy/sauce section of the grocery store. You can mix in some frozen veggies too if you like. Pop in the oven at 400 degrees and bake till crispy on top.
It is possible you can mix in some sort of meat as well, but since Im vegetarian I cannot really advise on that.
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So you prepare the bernaise as directed and mix it in, then bake the tater tots? I'm going to try that in a day or two.
Here is an easy breakfast thing that makes people worship me:
Spread a can of crescent rolls in a buttered glass dish. Mix 1 cup of sugar and 16oz of cream cheese and spread on the rolls. Spread another can of crescent rolls over the cheese mixture. Pour 1 stick of melted butter over the rolls and sprinkle a mixture of 1/4 c sugar and 3/4 tsp cinnamon on them. Bake at 350 for about 45 minutes or until brown.
D14's 3rd grade teacher went insane over this and actually requested to move to the next grade with most of the kids in the class, including D, for the next year. I think it was partially so I would keep bringing this in.
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I had this yesterday for the first time and OMG it was amazing!!
GRAPE SALAD
10 cups seedless grapes
1 8oz. cream cheese
1 cup sour cream
¼ cup sugar
1 Tbsp. vanilla
1 cup chopped pecans
½ cup brown sugar
Wash grapes and drain well. Mix cream cheese (room temp) , sugar, sour cream and vanilla. Add grapes to the mixture and place in a 9x13 dish. Top with pecans and brown sugar. Refrigerate overnight.
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Oh, grapes, so it is healthy. You really can't go wrong when there is sugar and cream cheese involved.
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Bi - oohhhh that sounds divine! Yes.. I forgot to mention. You just mix the tater tots and the bernaise all together evenly and pour into your bake pan. I should have been clearer.
mmmm the grape salad. Perfect for a hot day!
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My favorite summer sandwich is:
Garden Tomato with fresh basil on a toasted really good crusty bread. I usually just use mayo in it.
Then I have a skillet dinner quick easy and delicious doesn't heat up the whole kitchen.
Hot Chicken Salad
Two huge ripe tomatoes chunked up or Canned plum or whole tomatoes drained
Handful of fresh Basil or Dried Basil
2 Boneless chicken breast sliced thin
Fresh spinach or Frozen Spinach
One box tri-colored rotini
Feta cheese or parmesan
A literal ton of garlic and extra olive oil.
Sauté chicken in olive oil and garlic- boil pasta
Remove chicken- sauté tomatoes in oil from chicken
Drain Pasta
Add chicken to tomatoes- then spinach- then add rotini
Add fresh basil last and add crumbled feta cheese to taste or sprinkle parmesan. Toss once add more cheese. Add more oil if a little dry.
The chicken can be omitted to make it vegetarian or add tofu. Very colorful dinner and can be eaten cold.