Recipes.

[do1you9love?]

I personally don't care for coffee ice cream, though I might love it with those added accoutrements. It's funny how people's tastes vary. Dad love licorice; I could never stand it, still can't. Some want anchovies or pineapple on their pizza. I can't go for anchovies (yet), but love "Hawaiian" pizza. Some can't stand hot salsa, will eat only mild, while I see no purpose at all for mild salsa.

Yep! Thank goodness for our differences. Think how boring it would be if we were all the same.

P.S. Pineapple on pizza is the devil. Just sayin'!

 

[blunthead]

Yep! Thank goodness for our differences. Think how boring it would be if we were all the same.

P.S. Pineapple on pizza is the devil. Just sayin'!

Well for one, on a date, it'd be very inconvenient.

 

[blunthead]

 

[Lily Sawyer]

Hey, anyone up for lemon tuna fish?

Drain a can of tuna and break it up with the side of a fork in a bowl.
Shred up some lettuce, maybe 4-5 leaves, of your choice. Add to bowl.
Dump in half a can of cannelini beans.
Add one chopped celery rib and two chopped scallions.
Add a generous grinding of fresh black pepper.
Zest a lemon and add it as well.
Mix everything but be careful to not break up the cannelini beans.

Now dress everything with:
3 T. olive oil
2 tsp. fresh lemon juice
½ tsp. salt
1 pressed clove of garlic (or grated on a microplane)
- adjust for seasoning to your taste and toss your salad well.

Buon appetito.

 

[blunthead]

Creamed Chipped Beef

1 jar dried beef, sliced into thin ribbons
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
Pepper to taste

Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.

 

[Neesy]

Scottish Shortbread

Preheat oven to 325 degrees F

Line your baking pan first (see below)*

1 cup butter (at room temperature)
1 cup icing sugar
1 1/2 cups all purpose flour
1/2 cup cornstarch
1 tsp vanilla
1/4 tsp baking powder

Cream butter well with hand mixer. Add sugar and beat some more. I then put in the 1/2 cup of cornstarch and give that a good whipping.
Add vanilla and using a wooden spoon mix it up.
Add the 1/4 tsp baking powder to the flour then gradually mix in by hand (1/2 cup at a time) using the wooden spoon until the mixture starts to come away from the sides of the bowl - it will actually clean the bowl. Do not overmix or it may turn out tough.

*Line a glass 9 inch x 9 inch baking dish with aluminum foil. Plop your dough into the pan and press it down all over until it is even. Prick with a fork all over right down to the bottom.

Put in the oven on the middle rack. Let bake for about 35 minutes or so and check to make sure it is nicely golden brown around the edges.

That is it! - let cool then turn it out of the pan (this is where lining the pan works well). Score into bars and serve.

Yummy! - do not substitute margarine for the butter - must use real butter for this to be authentic.

Enjoy!

I am making this right now - I was going to do the variation where you add 1/2 tsp ginger but then changed my mind and just made it plain.

If you prefer you could try lining the pan with parchment paper rather than foil.

 

[doowopgirl]

No worries, and good to hear that! I'll have to try some of the sweet potato ideas too; we've had them roasted & baked, and I'd like to try fries or crisps with them - yum!

Anyway, the soup is as follows; again, I don't specify quantities, so just fit it to suit your taste

Spoiler: Thai-style Hot & Sour Soup

• Start with the usual Thai curry paste-type ingredients - garlic, fresh chilli, lemongrass, ginger - peel & trim as necessary, and chop finely; you can crush/blend them to a paste if you have the gadgets, but you can always strain the soup if you want, or leave the pieces in there. Season with salt & pepper, and add a tiny bit of oil - just enough to bind it. Give it a good stir; you can do this step in advance if you like to let the flavours develop.
• In your biggest saucepan, bring some chicken stock {or vegetable/fish stock if you like} to a simmer, and stir in the paste. Put the lid on, and leave it on a low heat to infuse. I typically allow 30mins-1hr, but you can adjust this as needed. You can strain/blend the soup here if you like for a smoother texture, and can leave it to cool if desired to finish later.
• When you're ready to eat, heat the soup base to a simmer, if necessary, and add one skinless/boneless chicken breast per person {as a guide; you may not need that many, for instance!} and put the lid back on. Poach the chicken in the soup base until just cooked through; I find that fresh will take 15-20mins, frozen 25-30mins, but just keep checking if in doubt Remove to a chopping board when they're done, and slice/shred them into bite-sized pieces. You may want to cover them to keep warm depending on your choice of veg.
  
• Add your veg to the stock to cook through; I use a pack of stir fry mix, but you can use whatever you have to hand. Add some coriander {cilantro, I think } if you like it, or any other herbs you have; I tear mine in rather than cutting it, and use lots! Taste the stock to see if it needs seasoning or more heat, and adjust to your liking.
  
• Meanwhile {or before, if the veg cooks quickly!}, heat some oil and a little butter in a pan, and quickly fry the chicken pieces until browned. To serve, divide the chicken between soup bowls, top with a generous portion of veg & ladle over the stock. If you have stock left, strain it, and you can use it the next day or freeze it. Be warned: It gets hotter over time!

Now I've shared that, I have to make it soon

Thanks for that. Sounds really good!

 

[not_nadine]

I want.

Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
A different take on traditional biscuits and gravy, this easy breakfast casserole is a fun way to mix things up at the breakfast table.
Serves: Approx 8 servings
Ingredients

• 1 can large, flaky biscuits (such as Grands)
• ½ pound ground breakfast sausage
• 3 Tablespoons flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 and ½ cups milk

Instructions

1. Preheat oven to 400 degrees (F).
2. Prepare a small casserole dish (approximately 7x10) with cooking spray. Set aside.
3. Open biscuits, and cut biscuits into quarters.
4. Layer half of the quarters in prepared pan.
5. Bake for 10 minutes.
6. Meanwhile, prepare gravy.
7. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
8. Sprinkle the cooked sausage with 3 Tablespoons of flour.
9. Use a wooden spoon to stir flour into sausage until completely absorbed.
10. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
11. Add milk, and stir to combine.
12. Add salt and black pepper.
13. Stir frequently until mixture comes to a slight boil.
14. Taste, and adjust seasonings as desired. (I usually add more black pepper)
15. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny.
16. Pour gravy over the cooked biscuits.
17. Layer the remaining uncooked, quartered biscuits over the gravy.
18. Place casserole dish on a baking sheet, and bake for 20-25 minutes or until golden brown. If they start to over-brown, you can cover with foil for the last 10 minutes or so.
19. Serve immediately.
20. Enjoy!

 

[blunthead]

Primal Twice Baked Cauliflower

Twice baked cauli is a great meal . They're great for any day and are super tasty and filling. Cheese, bacon, green onions ...how can you go wrong?
Minutes to Prepare: 15
Minutes to Cook: 20
Number of Servings: 4

Ingredients

• 
  1/2 head cauliflower (6-7" diameter)
  1 cup reduced-fat shredded Cheddar cheese
  1 Tbsp chopped chives
  1/2 tsp black pepper
  1 Tbsp salted butter
  1/4 cup plain low-fat yogurt
  2 Tbsp bacon bits
  1 tsp minced garlic
  1/4 cup reduced-fat sour cream
  Tips
  * Squeeze moisture out of cauliflower with a kitchen towel or cheese cloth so that it's more the consistency of potatoes before mixing.
  
  ** Mix a little olive oil and grated Parmesan cheese . Spread on top and broil until golden brown
  
  Directions
  1. Cook cauliflower until tender (Microwave and cover with NO water added for approximately 6 minutes on high).
  2. Preheat oven to 400F.
  3. *Process cauliflower until smooth with a food processor. Add yogurt, sour cream, and butter and process until creamy and smooth.
  4. Mix remaining ingredients together in a medium bowl.
  5. Use cooking spray on 4 seven-ounce ramekins or other small oven-safe dishes and spoon mixture into dishes.
  6. Place all small dishes on a cookie sheet for easier handling.
  7. Bake for 15 minutes on middle rack and then **broil for a few minutes until top is golden brown.
  8. Makes 4 servings
  
  Serving Size: Makes 4 servings

 

[blunthead]

Bacon Wrapped Cream Cheese Stuffed Chicken Breast
Ingredients

2 Boneless skinless chicken breast
4 tablespoons cream cheese
1/4 cup Pepperjack cheese, shredded
2 tablespoons green onion, chopped
4 to 8 pieces of bacon
Cut chicken into 4 equal size pieces. Pound breast so it is about 1/4" thick.

Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put 1/4 of this mixture into the middle of each piece of chicken.

Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.

Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.

One piece of bacon wrapped around each breast is enough. But 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

Place on baking sheet and back for 30 minutes at 375 degrees F.

Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.

 

[blunthead]

Peanut Butter & Chocolate Chip Cream Cheese Cookies

Ingredients
1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own with the recipe I posted before)
8 oz cream cheese, room temperature
1/3cup sugar
2 tsp vanilla
¾ C mixed peanut butter and chocolate chips

Directions:
Beat sugar, cream cheese and vanilla together until smooth and creamy.
Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
Roll the crescent sheet up tightly and wrap in cling wrap.
Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.

When chilled preheat oven to 350°.
Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
Slice the crescent roll into 1/4" slices. They won’t keep the precise round shape, but that is fine!
Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
Cool on the parchment paper or wire rack.

 

[blunthead]

13 Things You Never Knew You Could Make in a Crock Pot - Answers.com

 

[blunthead]

Buffalo Chicken Dip (AKA: Crack Dip)

8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 boneless, skinless chicken breasts, cooked and shredded

Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
Bake uncovered for 20-25 minutes, until the dish is heated through. Serve with crackers, pita chips, sliced bread or vegetables.

NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. Similarly, you can mix blue cheese and mozzarella, or use portions of each.

 

[not_nadine]

Must make.

Epic Meatloaf Recipe

By Matt Robinson Published: May 25, 2014

• Yield: 6-8 Servings
• Prep: 20 mins
• Cook: 40 mins
• Ready In: 60 mins

…

Ingredients

• 2 oz. French bread (or 3 slices of bread)
• 1/4 cup grated Parmesan
• 4 oz Onion and Chive Cream Cheese
• 1/3 cup milk
• 1/2 cup ketchup
• 1/4 cup apricot jam
• 1 large egg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground mustard
• 1 lb. 90% lean ground beef
• 1 1/2 cup mashed potatoes
• 4 slices extra sharp cheddar cheese

Instructions

1. Preparation: Heat oven to 375 degrees F. Line a bakesheet with foil. Place bread and parmesan in a food processor and pulse until coarsely crumbed; transfer to a bowl. Whisk milk and cream cheese until combined, then pour it over the bread crumbs and stir to combine; set aside. In a separate bowl, combine and thoroughly mix together ketchup and apricot jam. Halve mixture into separate bowls; set aside.
2. Place egg, salt, pepper, ground mustard in a bowl and beat until combined. Add in half of ketchup mixture and mix to combine. Add in ground beef and mix to combine. Fold in bread mixture and mix to combine (do not over mix).
3. To assemble: Halve the meat mixture and place one half on the bake sheet. Form into a loaf and create a well with a 1/2 inch wall along the perimeter of loaf. Fill well with mashed potatoes. Place cheddar cheese slices on top. Place remaining meat mixture on top of cheese slices and smooth out to an even finish making sure the center stuffing is fully covered and sealed in. Brush remaining ketchup mixture all over the outside of meat loaf. Bake at 375 degrees for 40-50 minutes. Remove from oven and let rest for 15 minutes prior to slicing.
4. **Notes** (1) Almost any type of white bread will work, so use what you have on hand. (2) Use plain cream cheese or your preferred flavor.

 

[blunthead]

Loaded Potato and Buffalo Chicken Casserole​

2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.
Serve with extra hot sauce and/or ranch dressing.

 

[blunthead]

 

[Paranoid Paintbrush]

I personally don't care for coffee ice cream, though I might love it with those added accoutrements. It's funny how people's tastes vary. Dad love licorice; I could never stand it, still can't. Some want anchovies or pineapple on their pizza. I can't go for anchovies (yet), but love "Hawaiian" pizza. Some can't stand hot salsa, will eat only mild, while I see no purpose at all for mild salsa.

I feel exactly that way about mild Cheddar. Tastes like rubber to me. I enjoy something that hits the back of your throat and makes you say, "WHOA!!"

Thanks for that. Sounds really good!

No worries; enjoy! I forgot to say that you should add Thai fish sauce and lime juice to taste; they provide a real boost/authenticity to the flavour. I add the fish sauce around the "simmering stage", and lime juice nearer the end. You can also add these to the "condiments" if you like - i.e. you could chop some chilli/herbs into a bowl and let people add them as they wish, right? Same with the fish sauce/lime. That's a reason I love this dish; you could easily feed, like, eight people from the same pot of soup, if you give them extras to add as they like Totally adaptable!

 

[blunthead]

I feel exactly that way about mild Cheddar. Tastes like rubber to me. I enjoy something that hits the back of your throat and makes you say, "WHOA!!" ...

Right, I'm that way with cheese, and in general, too. I like spicy, strong flavors. I have an hypothesis: I think what makes the difference from person to person is taste buds, that for some people they are more sensitive, or certain taste buds are.

 

[not_nadine]

That's deep, Frank.

Could be true, though. I like spicy.. I like sharp cheese, even stinky cheese. I don't see the point in mild salsa (or mild anything for that matter)

Or it could be that I killed my taste buds

 

[doowopgirl]

I feel exactly that way about mild Cheddar. Tastes like rubber to me. I enjoy something that hits the back of your throat and makes you say, "WHOA!!"



No worries; enjoy! I forgot to say that you should add Thai fish sauce and lime juice to taste; they provide a real boost/authenticity to the flavour. I add the fish sauce around the "simmering stage", and lime juice nearer the end. You can also add these to the "condiments" if you like - i.e. you could chop some chilli/herbs into a bowl and let people add them as they wish, right? Same with the fish sauce/lime. That's a reason I love this dish; you could easily feed, like, eight people from the same pot of soup, if you give them extras to add as they like Totally adaptable!

Adaptable is my favorite