Your Turn
It's recipe time again. Last year many of you submitted recipes and I have to say I made or my mom made (mostly my mom. OK, all her) a lot of them. I loved it. So, anyway I want to read any new ones you have and we have lots of new readers so I know they must have some. I can't wait to try them.
http://allrecipes.com//Recipe/mocha-chip-bundt-cake/Detail.aspx
ReplyDeleteMy absolute favorite cake ever. I make it without the glaze.
Ingredients
* 2 tablespoons instant coffee granules
* 1/2 cup hot water
* 1 (18.25 ounce) package chocolate cake mix
* 1 (3.9 ounce) package instant chocolate pudding mix
* 3/4 cup sour cream
* 1/2 cup vegetable oil
* 3 eggs
* 1 1/2 cups semisweet chocolate chips
* GLAZE:
* 3/4 cup whipping cream
* 1 1/2 cups semisweet chocolate chips
Directions
1. In a mixing bowl, dissolve coffee granules in hot water. Beat in the cake mix, pudding mix, sour cream, oil and eggs. Stir in the chocolate chips. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.
2. In a saucepan, heat cream to simmering. Remove from the heat; whisk in chocolate chips until smooth. Drizzle over cake.
Chicken Tikka Masala
ReplyDeleteI found this recipe on the net and just tried in a few weeks ago and its incredible.
IngredientsChicken Tikka:
0.5 teaspoon ground cumin
0.5 teaspoon ground coriander
0.25 teaspoon cayenne pepper
1 teaspoon table salt
2 lbs boneless skinless chiken breast
1 cup plain yoghurt
2 tablespoons vegetable oil
2 garlic cloves minced or pressed
1 tablespoon fresh ginger (grated)
1 Masala Sauce
3 tablespoons vegetable oil
1 medium onion diced fine
2 medium garlic cloves minced
2 teaspoons fresh ginger (grated)
2 jalapenos
1 tablespoon tomato paste
1 tablespoon garam masala
1 can crushed tomatoes
3 teaspoons sugar
0.75 teaspoon table salt
1 cup heavy cream
0.25 cup fresh cilantro (chopped)
1 tsp turmeric
PreparationFOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl.Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Add the crushed garlic and ginger.Rub it on the chicken and drizzle the olive oil. Place chicken in a ziploc bag and refrigerate overnight (or several hours).Take the chicken out from the fridge and add the yoghurt. Make sure it coats the chicken well. Let marinate for another 1-2 hours. In the meantime, get all the ingredients for the masala ready.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.Add crushed tomatoes, sugar, turmeric, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. It is at this point that you may adjust the seasoning and add more spice if you like it spicier. Stir in cream and return to simmer.Remove pan from heat and cover to keep warm.
While sauce simmers, grill chicken on medium heat. Make sure you coat the chicken well with the yoghurt. Also, make sure you oil the grill ...as the chicken can easily stick. You can also do the chicken in the oven using the broiler. Just adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, and serve over rice.
COCONUT SHRIMP
ReplyDelete1 lb cooked/chilled/deveined tail-on shrimp
1 large bag shredded sweetend coconut- toast and season with salt
1 cup mayo- add the following:
smash 2 cloves of garlic- add a touch of salt and use the side of a lg knife to make a paste of it
a squeeze of fresh lemon juice
wash the shrimp and pat dry
Dip/roll shrimp into mayo, then roll in toasted coconut. The tail should not be covered with either mayo or coconut
this is delicious, and is a leaner version of fried coconut shrimp!
Barefoot Contessa's recipe for Lemon Cakes is amazing. You can find the recipe at foodtv.com (I don't feel like copying/pasting the whole thing). I bought a lemon zester for the sole purpose of making these cakes. Recipe makes two, and they freeze well.
ReplyDeleteWith college football season approaching, this is a super easy dip to make for all your guests on a Saturday (or Sunday if you're into NFL) afternoon.
ReplyDeleteBean Dip
1 can refried beans (fat free is fine!)
1/2 pack taco seasoning
Sour cream (reduced fat is fine! non-fat is gross).
Shredded cheese
Jalapenos
Mix the refried beans, taco seasoning, and sour cream together. Do it to your taste and preferred consistency.
Heat on power 80 for 8-10 minutes in the microwave, stopping to stir.
Put as much shredded cheese and jalapenos as you want on the top. Heat on full power for 1 minute.
Voila! Bean dip. Cover again with cheese when you've made it through the top layer and reheat.
Blueberry Cream Cheese French Toast
ReplyDeletewith Blueberry Sauce
Ingredients:
12 slices day old white bread, crusts removed
2 (8 oz. pkgs.) Cream cheese
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup or honey
Cut bread into 1-inch cubes. Place half in a greased 9 x 13 inch pan. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup. Mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
Blueberry Sauce:
1 c. sugar
2 T. cornstarch
1 c. water
1 c. fresh or frozen blueberries
1 T. Butter
In a saucepan combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until blueberries have burst. Stir in butter until melted. Serve over your baked French toast.
Not really a true “recipe” (I made it up on the spot and the measurements are pretty loose), but I made some really delicious beef vegetable soup earlier this week.
ReplyDeleteIngredients:
Beef (cut in cubes) (1 ½ - 2 lbs)
1 onion (diced)
2-3 cloves garlic (diced)
water
Beef broth (½ cup)
Cabbage (1/4 head chopped)
2 carrots
2 celery stalks
2 red potatoes
1 box Pomme chopped tomatoes
All I did was brown up some beef (around 2 lbs., cut into cubes) with one onion and 2-3 cloves of garlic. In the meantime, I boiled water with about half a cup of beef broth (probably about 4-5 cups total) and added in chopped cabbage (1/4 of a head), two chopped carrots, two chopped celery stalks, 2 chopped red potatoes, 1 box of Pomme chopped tomatoes and lots of salt and pepper. I think my husband threw in a dash of worchestire when I wasn’t looking. Once the meat, onions and garlic were browned, I tossed them in with the rest, covered, boiled and simmered for at least an hour. Serve with bread.
Here is my husband's favorite - adapted from The Elmwood Inn's recipe. They are not as dry as most scones. You don't need to use the cinnamon chips but that is part of the reason they are so good. If you don't have sugar pearls, just dust with sanding sugar if you have it or plain sugar.
ReplyDeleteElmwood Inn Scones
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted cold butter
1 cup Hershey's Cinnamon Chips
1/2 cup buttermilk
1 egg
1 tablespoon cream
1 tablespoon sugar pearls
Preheat the oven to 400º F. Lightly grease a large baking sheet. Combine flour, baking powder, salt, and soda. With a pastry blender, cut in butter, mixing it until the mixture resembles coarse crumbs. Mix in cinnamon chips.
Whisk buttermilk and egg together, then add to flour mixture. Stir together until a soft ball of dough forms. Turn onto a lightly floured surface and knead gently, turning five or six times.
Roll out dough with a floured rolling pin to about 1/2 inch thickness. Using a heart-shaped cookie cutter, cut scones out and place on the baking sheet. Brush the tops lightly with cream and sprinkle with sugar pearls.
Bake 10 to 12 minutes or until light brown. Serve warm with lemon curd, clotted cream, or preserves. Makes one dozen scones.
Time Saving Hint: Raw scones may be frozen and then baked fresh as you need them.
Creamed Corn - everyone always loves this side!
ReplyDelete1 stick of butter
1 stick of philly cream cheese - do not get the light kind
3 lbs of frozen corn - defrost it before adding it to pot
salt
sugar
1. Melt butter and cheese in large pot
2. Add corn and stir
3. Keep adding a little salt and sugar until it tastes like how you prefer. It should taste equal parts salty and sweet. (Sorry I know this is the tricky part.)
I made these - http://tinyurl.com/yhrdcy4
ReplyDelete- this week and I swear to God, best things ever.
I mean it's ridiculous. Bacon, salted caramel and brownies, what more could you wish for Enty? Might try some with ice-cream later butt they're amazing as is.
I implore everyone to try them.
Sausage Noodle Supper
ReplyDelete1 cup thinly sliced fresh carrots
3 Tbsp butter
½ lb kielbasa, thinly sliced
¾ cup thinly sliced green onions
4 cups coleslaw mix
2 ¼ cup water
1 package (4 ½ oz) quick cooking noodles and sour cream and chive sauce mix (or any flavor)
In a large skillet, cook carrots in butter for 2 minutes. Add sausage and onions; cook for 2 minutes. Stir in the coleslaw mix; cook 1-2 minutes longer. Add water; bring to a boil. Stir in noodles and sauce mix. Return to a boil; cook and stir for 7-9 minutes or until noodles are tender, stirring occasionally. Let stand for 2-3 minutes before serving. Makes 3-4 servings.
Just a couple of my faves for quick easy meals ..
ReplyDeletePasta and Spinach
Boil pasta (any kind, but bow ties work best)
In skillet, brown ham and garlic in olive oil. Drain.
Put ham back in skillet, put cooked pasta into skillet with ham, drizzle with olive oil and mix.
Remove pasta from skillet into large bowl, add package of cooked creamed spinach and mix. Stir in some parm cheese and pepper ..
mmm...
A variation on this is once pasta is in skillet with ham, pour some half and half into skillet and stir, add some parm cheese to thicken ...finish with a healthy dose of black pepper ...
Cooking is one of those things that helps this gal deal with stress and while I adore many of the recipes I post on my blog, www.CookingInStilettos.org, one of my faves HAS to be Rick Bayless' Pork Tinga. Every time I have made it, friends and family have raved.
ReplyDeletehttp://cookinginstilettos.org/2010/02/04/score-one-for-a-great-superbowl-soiree-pork-tinga-with-potatoes-avocado-and-fresh-cheese/
CHOPPED UP BUNNY BARS!!!!
ReplyDeleteLOL! Family tradition when there are just way too many Easter Bunnies hanging around. Of course, I always cut the ears off first.
Too lazy to retype it, so here is the link & you can print it off:
http://www.docstoc.com/docs/35406166/Recipe-for-Paintr
Added bonus, because the first recipe is MIL's amazing Crustali.
6 Hour Tri-tip Marinade
ReplyDelete1/2c. lemon juice
1/2c. veg.oil
1/4c. soy sauce
1/4c. sugar
1/4c. black pepper
1/4c. garlic salt
1/4c. chopped garlic
1/4c. dried onions
1 tri-tip, or 3-5 tri-tip strips
Mix all ingredients in a bowl and pour over meat in a plastic bag or a container. Refrig at least 6 hours. Grill meat.
From food network site. Also very good is the manicotti by Giada DiLaurentis and the Blueberry Coffee Cake Muffins by Barefoot Contessa. All staples on my menu.
Oh another one I just tried and everyone raved .. got it from the internet ..
ReplyDeletePulled Pork
so easy ..
Place 2 cloves of garlic and 2 minced onions at bottom of crockpot. Place pork tenderloin on top. Pour 12 oz of root beer (any kind) .. cook on low for about 8 hours.
Remove tenderloin from crockpot and scrape with fork to pull meat off. You can mix meat with bbq sauce or the sauce that is in the crock pot. I used potatoe rolls and provolone cheese on the sandwiches and was told that it was the best pulled pork my S/O had ever eaten.
Mocha Granita
ReplyDelete1/3 c sugar
2 c of hot and very strong coffee
1/4 c of finely chopped bittersweet chocolate
In a bowl, dissolve the sugar in coffee, then poured in the chopped chocolate pieces. When the chocolate is completely melted, whisked the mixture until it is smooth. Pour the mixture into a shallow container and freeze. After the first hour, or when the first ice crystals start forming, use a fork to scrape up the ice crystals. Then every 30 minutes, or so, check the progress and scrape some more. The granita is done when it is frozen into a flaky and just slightly slushy mix. Garnish with whipped cream, if desired. It is best eaten within a day or two of making it. Enjoy!
Eggs in Purgatory is another fav around here.
ReplyDeleteIn a non-stick frying pan with a lid, saute a little pancetta, bacon or sausage - whatever is on hand, then add 1 can high quality diced plum tomatoes with the juice. Salt & pepper and crushed red chili peppers to taste (thus the heat of purgatory), fresh thyme, rosemary or dried Italian seasoning. Let it simmer for 10 min. If it gets too thick, add a little chicken stock.
Meanwhile cut thick slices of ciabatta or other dense, firm bread and place them in a 350 oven to let them crisp a bit leaving them chewy in the middle.
Create wells in the sauce and slide as many eggs as needed into them. S&P, then cover with the lid and paoch them in the sauce to desired doneness. We like them soft.
Remove bread from the oven and wipe them with half a garlic glove while still warm, then drizzle with really good olive oil & sprinkle with S&P.
Dish up bowls of sauce with the eggs, drizzle with more good olive oil and sprinkle with grated parmesan and serve with warm garlic-scented toasts.
Now I am really hungry after reading all of these recipes and writing that out. Feed me.
for the best, most moist and chewy chocolate chip cookies, here is some adjustments to the recipe on the Nestle's semi sweet chocolate chips package:
ReplyDeleteinstead of butter use Crisco, plain white crisco. It makes the cookies lighter.
instead regular brown sugar, use Domino brownulated sugar, it comes in a box. I have heard you cannot get it everywhere, my daughter lives in North Carolina and buys it up here in CT and brings it back with her to use in the cookies.
Bake the cookies at 350 degrees, not 375, they taste better and are chewier.
My mom, made these adjustments to the recipe in the 60's when I growing up, there were 8 of us kids and you could not use butter for cooking, it was too expensive, so she used the Crisco. and the brownulated sugar is easier to work with and takes less time to mix!
everyone compliments the cookies and says they are the best they have ever had, and then asks for the recipe. I hope you enjoy them if you decide to make them!! Thanks for all the good baking tips, Mom!!! You were the best cook!
Cuz I love you so much:
ReplyDeleteBill's Fried Bacon (It's awesome!)
Ingredients
* 1/3 cup water
* 1 tablespoon granulated garlic
* 1 tablespoon paprika
* 1 pound sliced bacon
Directions
1. In a large skillet, stir together the water, garlic, and paprika. Separate the bacon slices, and place in the skillet. Turn the heat to high. The water will evaporate leaving the bacon coated with the garlic and paprika. Reduce the heat to medium-high, and continue to fry to your desired crispness, turning as needed.
To DIE for! (Literally, I'm sure it blocks your arteries horribly.)
ReplyDeleteSpinach Quiche
Ingredients
* 1/2 cup butter
* 3 cloves garlic, chopped
* 1 small onion, chopped
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (4.5 ounce) can mushrooms, drained
* 1 (6 ounce) package herb and garlic feta, crumbled
* 1 (8 ounce) package shredded Cheddar cheese
* salt and pepper to taste
* 1 (9 inch) unbaked deep dish pie crust
* 4 eggs, beaten
* 1 cup milk
* salt and pepper to taste
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.
Candied Bacon
ReplyDeleteLay strips of raw bacon (smoked or not) on the steel rack in a baking dish.Pour maple syrup over every strip. Bake at 325 degrees until strips are carmelized and crunchy-gooey-good.
After you've had your fill. Call your doctor and/or check into rehab.
Hurrah for a veg recipe, Moosh! I was beginning to feel left out :)
ReplyDeleteSo, just for the sake of something completely different that I'm sure none of you will try, this is my new favourite breakfast recipe. I'm trying to move to vegan from vegetarian, and this is AMAZING:
* 1/2 yellow onion, diced
* 1/2 bell pepper, diced
* 1/2 block firm tofu, drained and pressed
* 2 tbsp oil or margarine
* 2 cloves garlic
* 1/2 tsp dried parsley (or fresh if you have it!)
* 1 tbsp soy sauce
* 2 tbsp nutritional yeast
* 1/2 tsp turmeric (optional)
Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it slightly. It will have the texture of eggs after cooking - seriously.
Sautee onion, pepper and crumbled tofu in oil for 3-5 minutes, stirring often. Add remaining ingredients, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently and adding more oil if needed.
Wrap in a warmed flour tortilla with a bit of salsa for a breakfast burrito or top with soy or dairy cheese. Serves two.
Straight out of my refrigerator. My girl loves to make this cheesecake.
ReplyDelete1 8 ounce container cream cheese
1 cup sugar
1 teaspoon vanilla
1 8 ounce container sour cream
1 8 ounce tub of Cool Whip
Cream the cheese and sugar together until smooth. Add vanilla and sour cream, and beat until fluffy. Fold in Cool Whip, and pour into a graham cracker crust.
If you want to add oreos, smash them up and add them before the Cool Whip.
The oreo one lasted 4 minutes. :)
Edit: Put the cheesecake in the refrigerator and let set for an hour if you have that kind of willpower. Good luck with that part.
ReplyDeleteGringo Enchiladas
ReplyDeleteChicken, cut up into bite sized pieces
1 can enchilada sauce
1 can cream of chicken soup
1 jar salsa
Tortilla chips
1 large onion
2 bell peppers, red
Cook chicken with onions and peppers. Add enchilada sauce, salsa and soup. Heat. In 9x13 pan, layer tortilla chips, then chicken mixture, then cheese until top. Cook at 350° for 30 to 45 minutes or until done.
Mmm bacon!
ReplyDeleteThese all sound so good and you're killing me. Stuck in traffic miles from sustenance!
Glad I thought to subscribe to followup posts so I can save these.
good idea on the followup posts!
ReplyDeleteBest Jello Shots
ReplyDelete(1) 3oz box Melon Fusion Jello
8oz hot water
3oz cold water
4oz Sour Apple Schnapps
Just follow directions on box. Mix really well. Pour into the smallest plastic cups you can find. Chill overnight. Sometimes I serve these with whipped cream. I take a couple dozen to every party.
Meatloaf with a twist.
ReplyDelete1 1/2 lbs ground beef
1lb of ground pork
1/2 c sweet Thai chili sauce
1 finely chopped onion
2 tbsps worcestershire sauce
2 eggs well beaten
1/2 cup bread crumbs
1/2 tsp salt
oregano or thyme (optional)
Mix all ingredients together well
place in large pan and pour 1/2 cup of Sweet Thai chili sauce on top.
cook for 1 1/2 hours @ 350
I pulled this one from my memory archives a few weeks ago, and my son is now insisting I make it at least once a week.
ReplyDeleteChicken parts - this can be a whole fryer, 3 or 4 boneless breasts, whatever your favorite parts are. Enough to cover a 9 x 13 pan
1 bottle Russian salad dressing - the red kind. I actually saw a pinkish orange version at Publix the other day. Ew.
1 jar apricot or peach preserves - I love the Smuckers "simply fruit"
1 envelope dry onion soup mix
Wash the chicken, drain and lay it out in the pan. Mix the preserves, dry onion soup mix and Russian dressing, pour over the chicken. Bake at 350 about an hour, occasionally basting the chicken with the mixture so it caramelizes on the chicken. Wonderful with rice.
Blue Cheese Potato Salad (from absoluterecipes)
ReplyDelete2 bunches green onions, washed and then chopped
five stalks of celery, chopped
1/2 cup chopped fresh dill
1 cup mayo
1 cup sour cream
2 tsp. lemon juice
Salt and pepper to taste
1/2 - 3/4 cup crumbled blue cheese
5 pounds cooked, cut red potatoes
Mix together green onions, celery, dill, mayo, sour cream, lemon juice, salt and pepper. Then add blue cheese, and mix well. Let mixture sit overnight.
Toss dressing with potatoes, more salt, and maybe a little vinegar.
Ryan- that looks good! thanks, gonna try it.
ReplyDeleteAvacado Pico De Gallo
ReplyDelete5 or 6 Roma tomatoes (diced and deseeded)
1 small onion, diced
1 avacado, diced
2 cloves garlic
2 tb lime juice
fresh cilantro, chopped (I use a ton, about 1/4 to 1/2 cup, use less or more of what you like)
1 or 2 jalepenos, diced and seeded (optional)
Mix all together and serve immediately. Use with tortilla chips, tacos, omelets...anything!
It's best the first day, and believe me, it is NO problem eating it all that fast! It is out of this world.
Not a new recipe, but I found it in an old cookbook that once belonged to my grandmother. These are THE BEST pancakes ever, and I devoured some nearly every day when I was pregnant. My son loves them as well, no wonder lol.
ReplyDelete1 1/2 c. flour, sifted
3 1/2 tsps baking powder
1 tsp salt
1 Tbsp white sugar
(alternatively, if you are diabetic or just not a fan of sugar, you can use half of a banana instead. I do this is, and it adds so much flavor)
1 1/4 c. milk (this recipe seems to work best with either 1% or 2%)
1 egg
3 Tbsp butter, melted (note that if you choose to use banana instead of sugar, reduce amount of butter to be added to 1 1/2 Tbsp.)
In a large bowl, sift together flour, baking powder, salt and sugar. Once mixed, blend in the milk, egg, and butter and/or banana. Mix until smooth- no lumps.
Pour batter by 1/4 cup onto a griddle or frying pan on medium-high heat. (I usually melt a little bit of butter on the griddle surface first to prevent sticking and it adds just a bit more flavor.) Cook until both sides are a golden brown (or further to your liking).
You can also add other things to the recipe, like fruit, chocolate chips, raisins, etc. Mashing things up like bananas is a good way to add flavor and get kids to eat healthy stuff without them even knowing it.
Forgot to add: yields about 8 pancakes. 5 minutes to prep and about 10 or 15 minutes to cook the whole batch.
ReplyDeleteAnd of course, with pancakes one cannot forget BACON. Yum.
Here’s a few from my cookbook--I have no idea where I got these, I only know I love them.
ReplyDeleteVegetarian options:
1. Artichoke Brushetta
Ingredients:
6.5 oz. jar marinated artichoke heats · ½ c. romano cheese · ⅓ C. finely chopped red onion · 2 TBSP mayo 1½ tsp. olive oil · 1 TBSP minced garlic · 1 French baguette
Directions:
1. Preheat oven to broil
2. Toast both sides of the thinly sliced baguette lightly
3. Mix everything together and top slices with mixture.
3. Place topped slices on cookie sheet and broil for two minutes (or until lightly browned and bubbly).
2. Black Bean Veggie Burgers:
Ingredients:
16 oz. can of black beans, drained and washed · ½ green pepper, finely chopped · ½ sweet onion, finely chopped · 3 cloves of garlic, minced · 1 egg · 1 TBSP chili powder · 1 TBSP cumin · 2 tsp. hot sauce · ½ c. bread crumbs.
Directions:
1. Preheat oven to 375º and lightly spray baking sheet
2. In medium bowl, mash beans with fork/masher until thick.
3. In small bowl, stir together eggs, chili power, cumin, and hot sauce
4. Add egg mixture and minced garlic, green pepper, and onion to beans and mix well.
5. Add bread crumbs and divide into patties.
6 Bake ten minutes per side
**Instead of baking in the oven, I use my George Forman Grill.
3. Grilled Heirloom Tomato and Goat Cheese Pizza
Ingredients:
13.8 oz. can refrigerated pizza crust · 1 garlic clove, halved · 1 large tomato, chopped and seeded · ½ c. part skim mozzarella cheese · ¾ c. herbed goat cheese.
Directions:
1. Preheat grill to med - heat.
2. Lightly grill tomato
3.Unroll dough onto a cookie sheet and coat with cooking spray; pat dough into 12x9 rectangle. Lightly coat with cooking stray.
4. Place dough on grill rack coated with cooking spray; grill for 1 minute or until lightly browned. Turn crust over and rub with garlic; sprinkle with tomato and cheeses.
5. Close grill lid and grill for three minutes.
Mediterranean Salad
ReplyDelete2 large Tomatoes, cut into wedges
1 each green and yellow pepper, coarsely chopped
1 Zucchini, cut lengthwise in half, sliced
1/4 cup Red onion wedges
1/2 cup KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh basil
2 cloves Garlic, minced
1 cup Feta
COMBINE tomatoes and vegetables in large bowl.
MIX dressing, basil and garlic. Pour over vegetable mixture; toss to coat.
ADD cheese; mix lightly. Refrigerate 1 hour.
This is amazing. People go nuts for this and beg for the recipe whenever I make it. Definitely my go-to recipe for any get-together! It's totally addicting!
ReplyDelete___________________________________________
Thai Pasta Salad
16 oz spaghetti or any shape of pasta, cooked al dente
3 T sesame oil (dark - NOT light)
2 T red pepper flakes
Heat pepper in oil; pour over cooked spaghetti and refrigerate
overnight. Combine remaining ingredients and add the next day:
3/4 - 1 cup peanuts
3/4 cup sliced green onions
2 T sesame seeds
1/2 T salt
chopped fresh cilantro to taste or preference (i use at least one bunch)
4 T Soy Sauce
4 T Honey
Combine the peanuts, green onion, sesame seeds, salt and cilantro in a medium bowl. In a small bowl or liquid measuring cup, whisk the soy sauce and honey until completely combined. Add the soy sauce mixture to the peanut mixture and mix well. Pour over the pasta from the night before and mix. Serve hot, cold or room temperature. As it sits, the dish becomes spicier. If it becomes too spicy, add more of the soy sauce/honey mixture. Add shredded chicken to make the dish a meal, rather than a side dish.
I took these to a family Thanksgiving dinner about 4 years ago and they were a big hit. Now I make them every year for Thanksgiving and Christmas. The Gruyere cheese is expensive but so yummy.
ReplyDeleteSweet Potato Gratin
1 T butter
3 pounds sweet potatoes or yams
3/4 heavy cream
3 T fresh thyme leaves, minced
salt, pepper and ground nutmeg
6 ounces Gruyere cheese, grated
Preheat oven to 375. Butter a 9X13 pan.
Thinly slice potatoes into disks using either a mandoline or a very sharp knife. Place one third of the potatoes on the bottom, overlapping edges slightly. Drizzle one third of the cream over the potatoes and sprinkle with thyme, salt, pepper and nutmeg. Repeat for three more layers and then spread cheese over the top.
Bake at 375 about one hour until cream has thickened and cheese is golden brown. Remove from oven and let sit for at last 15 minutes before cutting to serve.
I always add a little more of the cream than it calls for.
hey enty...not sure if you like umbrella drinks but here are my summertime faves that are always requested when friends come over:
ReplyDeletebellini's
fill a blender with ice, add 3 shots peach schnapps, 3 shots (peach) vodka, half of a regular sized can of peaches, and 3-4 tbsp's of peach juice crystals. blend. you may have to add more ice, depends on how thick you like your drinks.
pour into glasses and add a dash of grenadine (i skip the grenadine, i love the peach flavor so much!)
and here's how you make a Creamy Beaver (these taste just like Tim Horton's iced caps...only deadly)
take a magic bullet (the blender), fill with ice
add 2 shots bailey's
1 shot frangelico
1 shot white creme de cacao
blend.
you only need two. they are potent!
West End Girl -- have you tried her apple dumplings? OMG! so easy and so good. I love Pioneer Woman!
ReplyDeleteOn another note -- here is a recipe I made up one Christmas and now I have to make it every dang holiday, lol.
Fruit Salad
(not for the dieter)
8oz Sour Cream
8oz Cream Cheese
8oz Whipping Cream
2tbs sugar (more or less to taste)
1tsp vanilla extract
Fruit (canned is fine, as long as you drain it well. I like the tropical fruit in the winter) I usually use a few regular sized cans.
Let cream cheese soften to room temperature (can be done in microwave). Mix cream cheese, sour cream, whipping cream, sugar and vanilla with whipping attachment of your mixer until light and kinda fluffy. Fold in fruit, cover and refrigerate at least an hour. This is even better the second day.
A PUMPED UP VERSION OF CORN ON THE COB! Everyone LOVED this recipe at my BBQ last summer!
ReplyDeleteChili-cheese corn on the cob:
brush the cobs (no husks) with olive oil and lightly brown all the way around on the BBQ.
Mix 1/2 cup of mayo with 1 tsp chili powder (more powder if you want more kick!)
brush on the mayo sauce lightly all over the cobs after they are off the grill.
Roll in parmesean cheese (the grated kind not the shredded).
Enjoy! I served this with cilantro lime shrimp kebabs!
No-Egg, No-Bake Key Lime Pie! To die for!!!!! and it's easy, instead of the complicated (true ones).
ReplyDelete=======================
Cream Cheese Key Lime Pie -
Serves 8
This recipe makes a 9-inch pie and requires no baking.
Ingredients:
9-inch graham cracker piecrust
1 14-ounce can SWEETENED condensed milk
1/3 cup, plus 2 Tablespoons of Key Lime juice bought at grocery store
8-ounce package of softened cream cheese
Preparation:
Combine milk, juice, and cream cheese in a mixer for 5 to 6 minutes.
Pour mixture into graham cracker piecrust.
Refrigerate until firm.
Serve with Cool Whip or Whipped Cream on top!
This is a favorite breakfast casserole of my family and friends. For obvious health reasons, I don't make it that often.
ReplyDeleteHeart Attack in a Pan:
12 jumbo eggs
1 tube of mild pork sausage
1 brick of cream cheese
6 slices of processed American cheese
black pepper to taste
2 cans of crescent roll dough
In large skillet: brown sausage, drain fat, leave in skillet. Add eggs and scramble. Add black pepper (if desired). Cut cream cheese up in small pieces, and add to mixture. Keep stirring -- cook until mixture is firm, but not super hard.
Spray non-stick spray in 9x13 casserole dish. Lay the one can of crescent roll dough across the bottom, work it up the sides. Spoon the sausage/egg mixture into dish. Add cheese slices across the top. Lay the other can of crescent roll dough to cover the top. Bake at 375 until roll crust is golden. Let it cool a bit, but serve really warm.
1 red pepper, 1 med white onion, (diced) can of black beans, can of yellow corn (unsalted), balsamic vinegar (to taste), lime/orange juice (or both) and i just started putting some agave syrup in it. Then add cilantro.
ReplyDeleteom nom nom best freakin salsa EVER
Tangy Tater Salad - I got this from food network, and it is now my family's favorite new recipe:
ReplyDeleteIngredients
4 pounds red potatoes, washed and cut into 2-inch cubes
Kosher salt
6 strips bacon, chopped
2 cloves garlic, minced
3 scallions, chopped
3 tablespoons chopped pickled jalapenos
1/2 teaspoon Hungarian paprika
Freshly ground black pepper
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 cup white wine vinegar
Directions
Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve
Enty, these are the best blueberry muffins I ever made. I nipped the recipe off of Epicurious. I can't keep these around--they go within an hour. That's how good they are.
ReplyDeleteBlueberry-Cinnamon Muffins
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour (I use King Arthur brand flour. I'm picky with my flour.)
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 1/2 cups blueberries (7 1/2 oz)
Muffin pan with 12 (1/2-cup) muffin cups OR 12 foil or paper muffin liners
Put oven rack in middle position and preheat oven to 400°F. Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
This recipe was in the Toronto Star many years ago as a reader request. It is the best carrot cake I have ever had. I make a reduced fat version of it (see end of recipe) and when I bring it into work, it disappears in mere minutes.
ReplyDeleteUnionville House Carrot Cake
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. allspice
4 eggs
1 ¼ cup granulated sugar
¼ cup liquid honey
1 ¼ cup vegetable oil
3 cups grated carrot (about 3/4 lb)
1 cup crushed pineapple, with juice
½ cup dried coconut (optional)
½ cup raisins (optional, I hate them)
½ cup walnuts
In bowl, sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and all spice.
In another, larger bowl, using electric hand mixer, beat eggs, sugar and honey about three minutes or until pale yellow. Add oil, beating about one minute. Stir in carrots, pineapple, coconut, raisins and walnuts. Gradually add dry ingredients in three parts, mixing thoroughly and scraping down sides of bowl occasionally.
Pour batter into three greased and floured 9-inch cake pans. Bake in preheated 400F oven for five minutes, THEN REDUCE HEAT TO 350F and bake about 25 minutes or until cake tester inserted in centre comes out clean. Cool at least 10 minutes in pans; turn out on to wire racks to finish cooling.
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My modifications:
With the 1 1/4 cup vegetable oil, I only add about 1/2 to 3/4 a cup. The rest is equal parts full fat yogurt and mashed banana. I suppose you could use apple sauce or whatever. The cake doesn’t have the same texture and doesn’t rise as well, but is still incredibly delicious. This recipe makes a lot of cake so consider halving the recipe. The recipe doesn’t call for vanilla, however, I just love the stuff and I put in a tablespoon in a full recipe and I also throw in a handful of oatmeal for texture.
San Francisco Oat Scones
ReplyDelete1 cup rolled oats
1 cup all-purpose flour
1/4 cup granulated sugar
3 tsp. baking powder
1/2 tsp. salt
finely grated rind of 1 orange
1/2 cup chilled butter
1/2 cup (or more) fresh or frozen cranberries (my addition – org. recipe called for raisins)
1/3 to 1/2 cup half and half cream
Combine oats, flour, sugar, baking powder, salt and orange rind. With a food processor or pastry blender, cut in butter until pieces are the size of small peas. Stir in cranberries. Add cream and mix just until dough is formed. Pat dough to a 1-inch thickness. Cut into 12 squares or small rounds. Refrigerate for 1 to 2 hours then place on a greased baking sheet and bake in a 425F oven until golden brown, about 10 to 12 minutes. Serve warm with Devon cream and lemon curd. Makes 12.
I also make a mango version of these that totally rock. Keep the cranberries. No cream. Reduced butter to about 1/3 cup. (Make it the original way first so you know how the dough should feel.) Add chunks of mango and a bit of juice until it feels ‘right’ and is slightly more moist than the original version. Be careful not to over mix or the final product is tough, not crumbly. Grab a bit of the dough and roll into a ball, flatten it until it is about an inch thick and place on greased baking sheet. Repeat. You should see little chunks of butter. The glutton is going to make your hands rather gummy, so keep that knife to occasionally scrape your palms.
I make a fast and easy thick compote to go with these. One jar of good quality strawberry jam blended with cooked rhubarb.
One last tip – the grated orange rind – don’t get the white part of the rind in it because it will give an odd bitterish taste to the scones.
San Francisco Oat Scones (low-fat verson)
1 cup rolled oats
1 cup all-purpose flour
1/4 cup granulated sugar
3 tsp. baking powder
1/2 tsp. salt
finely grated rind of 1 large orange and a 1/4 lemon rind
1/4 cup plus a smiggin of chilled butter
handful of chopped frozen or fresh cranberries
minimum of a 1/2 cup skim milk - the dough should be quite wet
(the extra liquid makes up for the missing butter)
Combine oats, flour, sugar, baking powder, salt and orange rind. Throw in cranberries and carefully mix in. Add 1/2 cup skim milk and use the knife in a cutting fashion to mix. You may have to had as much as another 1/4 cup to make the dough quite moist. Grab a bit of the dough and roll into a ball, flatten it until it is about an inch thick and place on greased baking sheet. Repeat. The glutton is going to make your hands rather gummy, so keep that knife to occasionally scrape your palms. Bake at 425 until a light to medium golden brown on the bottom and a light golden on top.
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ReplyDeleteI forgot to mention the original recipe (sans cranberries) is from the San Franciso Hyatt or Hilton... can't remember. Of course, I bastardized their recipe by substituting cranberries for raisins and then coming up with a low-fat version.
ReplyDeleteSorry for the multiple deletes. Blogger indicated there was an error, so I kept posting it... wrong.
Made this for the office Christmas part - all of it is to taste
ReplyDeleteQuinoa (slightly undercooked)
sundried tomatoes
black olives
bermuda onion
feta cheese (well drained)
cherry tomatoes
extremely well-drained blanched brocolli
garlic, pepper to taste (no salt, the feta and olives add enough salt)
olive oil and balsamic vinegar
Mix together and refrigerate for several hours.
Sorry for not providing measurements, but I made it up as I went along and didn't keep track then or when I made it again. Key thing is to have the quinoa slightly under cooked because it will absorb liquid from the dressing, cheese, veggies etc.
I forgot about this one. I have made it before and it is delicious. Alto, I am not looking to get engaged since I think husbands are over rated.
ReplyDeleteBack in January 2004 Glamour published a recipe for "Engagement Chicken," so called because soon after staffers whipped it up, their boyfriends popped the question.
Engagement Chicken:
1 whole chicken (approx. 3 lb.)
2 medium lemons
Fresh lemon juice (1/2 cup)
Kosher or sea salt
Ground black pepper
Place rack in upper third of oven and preheat to 400 degrees. Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temp (about 15 minutes). Pat dry with paper towels. Pour lemon juice all over the chicken (inside and outside). Season with salt and pepper. Prick the whole lemons three times with a fork and place deep inside the cavity. (Tip: If lemons are hard, roll on countertop with your palm to get juices flowing.) Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes. Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more. Test for doneness—a meat thermometer inserted in the thigh should read 180 degrees, or juices should run clear when chicken is pricked with a fork. Continue baking if necessary. Let chicken cool for a few minutes before carving. Serve with juices.
This is the best Cashew Chicken recipe I have ever tried:
ReplyDeletehttp://rasamalaysia.com/chinese-food-recipe-cashew-chicken/
Seriously, it's better than a lot of Chinese restaurants' Cashew Chicken. I get a craving for it every couple of weeks. Don't skip the baking soda step - it makes a huge positive difference in the end product. Also, I recommend fresh, locally grown bell peppers and free range chicken. (farmers markets ftw!) And I like to have it with jasmine rice.
@ Stacy:
ReplyDeleteI don't mean to one up ya, but THIS is the best Chicken Tikka Masala recipe: (I kid you not, I've made a few)
Ingredients
1 1/2 lbs boneless skinless chicken cut into large, bit size chunks.
Marinade
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece minced ginger (1-inchinch" long)
6 bamboo skewers (6-inchinch")
Sauce
1 tablespoon unsalted butter
2 garlic cloves
1 jalapenos
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala (McCormicks has a decent blend)
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro
Directions
1. Soak bamboo skewers in water.
2. For sauce, melt butter on medium heat.
3. Add garlic& jalapeno; cook 1 minute.
4. Stir in coriander, cumin, paprika, garam masala& salt.
5. Stir in tomato sauce.
6. Simmer 15 minutes.
7. Stir in cream; simmer to thicken- about 5 minutes.
8. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
9. Discard marinade.
10. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
11. Remove chicken from skewers; add to sauce.
12. Simmer 5 minutes.
13. Garnish with cilantro Serve with basmati rice, naan or pita bread.
I marinate the chicken overnight (makes it VERY tender and the marinade really flavors the meat) and I don't bother with the skewers; I grill the chicken on my George Foreman. I also use half and half instead of cream. I am making this tomorrow and will try coconut milk.
This recipe is hands down the best chicken tikka masala recipe I have ever tasted and will blow you away.
Enty thanks for doing this. One thing we all have in common besides CDAN is eating, and most us of have to cook it. I love to cook and try new recipes. This has been fun and I got a lot of great recipes to try out of it. Thanks, again and also to everybody for their yummy recipes.
ReplyDeleteI make my own Garam Masala
ReplyDelete1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger (optional)
Directions
1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.
Tandoori Chicken
ReplyDelete2 pounds chicken, cut into pieces
1 teaspoon salt
1 lemon, juiced
1 1/4 cups plain yogurt
1/2 onion, finely chopped
1 clove garlic, minced
1 teaspoon grated fresh ginger root
2 teaspoons garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
2 teaspoons finely chopped cilantro
1 lemon, cut into wedges
Directions
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
4. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Thank you to Enty and everyone who has posted their recipes! Here's mine:
ReplyDeleteTOMATO PIE
1 pie crust [half baked]
Layer the following in the crust:
3 sliced tomatoes [home grown are best, but you know that]
Salt and pepper
Bacon, cooked and diced
3 green onions, diced
Mix together and then spread over the tomatoes:
1 c. cheese [Cheddar or Parmesan]
3/4 c. mayonnaise
Bake the pie at 350 until bubbly.
Sometimes i throw some basil in or whatever seems like a good idea. What i have found out is that using more tomatoes to make a deep dish version is not a good idea if you want to retain the "pie" concept -- If you add more, you'll have a good casserole, but it won't cut or serve like a pie.
thin cut chicken breasts
ReplyDeletekaiser rolls (or prefered)
tomato, sliced
Swiss cheese (or prefered)
arugala
1/2 cup mayonnaise
1/8 tsp cayenne pepper (or to taste)
ground pepper, to taste
kosher salt
2 TBS oil (Gia Russa or equivalent)
fresh rosemary
Spicy Mayonnaise:
Combine mayo, cayenne pepper, and ground pepper. Mix thoroughly. Store leftovers in refrigerator.
Heat oil in skillet. Test temperature of the oil by using drop of water. When it sizzles, the pan is ready to place chicken. Place rosemary sring in oil to flavor, or sprinkle leaves onto the chicken. Cook thoroughly, about 3-5 minutes each side. Salt and pepper to taste. Remove chicken from heat.
Place into glass or lightly greased baking pan. Layer top with tomato slices and cover with cheese. Place into 500* oven on broil until cheese bubbles and melts over tomato.
Spread mayonnaise mixture onto roll and fill with arugala, extra tomato if desired, other sandwich fillings, and chicken.
Enjoy!
Thanks to Treesap,Christina and Ms. - I'm going to try every one of your recipes!
ReplyDeleteI'm a month late on this one. I wish I had read, but I was on vaycay. I was even thinking the other day that I wish you had redone this so that I can add this awesome recipe. I'm not sure of the exact measurements, because my boyfriend does this to taste, so adjust by your own means. Thank god I'm dating someone who knows how to cook, otherwise I'd have nothing to contribute. Enough jabbering.
ReplyDeleteTurkish Salad (Think of this more as a salsa that you eat like a salad. It's amazing!)
1/2 of a large cucumber
1 tomato
1/2 onion (white, red or vadallia)
1 banana pepper (or any other spicy pepper)
1 tablespoon of olive oil
Juice from 1/2 a lemon (my boyfriend uses this amazing pomegranate vinegar stuff and I'm not sure where else to get it other than a Turkish mart)
1 tablespoon of fresh parsley
Dice cucumber, onion, pepper and tomato (save for last) and put in serving dish (bowl or something of the sort). Mix in olive oil and lemon juice. Add salt and parsley. Flavor to taste. Eat with a spoon, because the savory juice from the tomato, lemon and olive oil is so delectable.
Surprise, surprise I got some of the ratios wrong. Here's the recipe revised:
ReplyDeleteTurkish Salad
1 small cucumber
1 tomato
1/4 onion (white or vadallia)
1 banana pepper (or any other spicy pepper)
2-3 tablespoon of olive oil
1 tablespoon pomegranate syrup/ molasses (if you can't find this, use the juice from 1/2 a lemon)
1 tablespoon of fresh parsley
Salt to taste