Recipes.

[Out of Order]

Yes, the sign of a much loved recipe!

In n_n's case the page would be charred...........

 

[not_nadine]

In n_n's case the page would be charred...........

Spoiler

 

[Sundrop]

In n_n's case the page would be charred...........

.....or pierced.

 

[Sundrop]

so meatloaf (the meal not the singer) was mentioned in anotehr thread prompting me to ask if there was a recipe thread on here which there is. This is the best meatloaf I have ever eaten/made. Indeed you can see from the picture fio the recipe it is well used and splashed!

The custom is for newbies to show up at my house and cook their recipe for me.......I'll expect you for Saturday supper......

 

[not_nadine]

.....or pierced.

er, wha?

 

[Sundrop]

er, wha?

oh wait.... it wasn't the chops that were pierced.......nevermind. Different subject entirely.

 

[not_nadine]

oh wait.... it wasn't the chops that were pierced.......nevermind. Different subject entirely.

Ears, 0k, once... I put a radical third earring in... It was just a lil one.. and very tasteful, in your three earring look kinda way.

 

[not_nadine]

Is this still the recipe thread? Say sorries. enjoy. !~

Your meatloaf thing looked good, Owen Kyffin , thanks.

 

[Neesy]

so meatloaf (the meal not the singer) was mentioned in anotehr thread prompting me to ask if there was a recipe thread on here which there is. This is the best meatloaf I have ever eaten/made. Indeed you can see from the picture fio the recipe it is well used and splashed!

Sounds very good, but I do not know what a 'chestnut' mushroom is - would that be like what we call button mushrooms?

 

[Neesy]

Red Lobster Cheddar Bay Biscuits

Ingredients
2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
6 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning

Directions
Heat oven to 450.
Combine Bisquick with 4 Tablespoons butter using a pastry cutter or a large fork.
Add milk, and cheddar cheese.
Stir together.
Spoon onto an ungreased cookie sheet.
Bake for 8-10 minutes.
In a small sauce pan combine 2 Tablespoons butter, garlic powder and old bay seasoning.
Heat until butter is melted.
Spoon butter mixture over hot biscuits.

These are similar to the biscuits they give to customers while waiting for their meals at Red Lobster.

 

[do1you9love?]

Red Lobster Cheddar Bay Biscuits

Ingredients
2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
6 tablespoons butter
1/2 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning

Directions
Heat oven to 450.
Combine Bisquick with 4 Tablespoons butter using a pastry cutter or a large fork.
Add milk, and cheddar cheese.
Stir together.
Spoon onto an ungreased cookie sheet.
Bake for 8-10 minutes.
In a small sauce pan combine 2 Tablespoons butter, garlic powder and old bay seasoning.
Heat until butter is melted.
Spoon butter mixture over hot biscuits.

These are similar to the biscuits they give to customers while waiting for their meals at Red Lobster.

Love this recipe, Neesy! Thanks for the reminder!

 

[Neesy]

I just made a big pot of Kimchi soup:

Fresh cabbage, sliced thin (about 1/2 of a small to medium sized head)
1 onion, diced
4 - 5 stalks celery (with the tops) - I used one that was in the bottom of the fridge - not the freshest but once I remove the outer stalks it was still good for soup
1 large carrot, peeled and grated
About 4 L of water (I think that is about 1 gallon, so use a big pot)
1 box low sodium Campbell's chicken broth (900 grams) - I think that is around 48 oz.

Kimchi (Korean) Soup paste - I buy it at the Asian store in town

Saute the cabbage in butter or margarine (about 1 large heaping tablespoon) on med to high heat, then add the onion, diced, and saute some more. Peel and grate the large carrot while it is cooking and keep stirring so it does not stick. Finely chop the celery, including the leaves.

Add celery and carrots as well as the box of no salt added chicken broth. Bring to a boil. Add the soup paste from the package. It is a bit spicy but not too bad if you use a large pot with lots of water. This is where you add the water, which I boil first in the kettle.

Continue simmering and add some garlic puree if desired (about 1 tsp).

Cooked rice is optional to thicken (I had some left over from last night's supper) or you can add chicken or seafood i.e. shrimp if you have it [or tofu if you are a vegetarian].

Spoiler

 

[do1you9love?]

I just made a big pot of Kimchi soup:

Fresh cabbage, sliced thin (about 1/2 of a small to medium sized head)
1 onion, diced
4 - 5 stalks celery (with the tops) - I used one that was in the bottom of the fridge - not the freshest but once I remove the outer stalks it was still good for soup
1 large carrot, peeled and grated
About 4 L of water (I think that is about 1 gallon, so use a big pot)
1 box low sodium Campbell's chicken broth (900 grams) - I think that is around 48 oz.

Kimchi (Korean) Soup paste - I buy it at the Asian store in town

Saute the cabbage in butter or margarine (about 1 large heaping tablespoon) on med to high heat, then add the onion, diced, and saute some more. Peel and grate the large carrot while it is cooking and keep stirring so it does not stick. Finely chop the celery, including the leaves.

Add celery and carrots as well as the box of no salt added chicken broth. Bring to a boil. Add the soup paste from the package. It is a bit spicy but not too bad if you use a large pot with lots of water. This is where you add the water, which I boil first in the kettle.

Continue simmering and add some garlic puree if desired (about 1 tsp).

Cooked rice is optional to thicken (I had some left over from last night's supper) or you can add chicken or seafood i.e. shrimp if you have it [or tofu if you are a vegetarian].

Spoiler

Talk about aromas bringing back memories! My first college roommate was half-Korean and her mom used to send her care packages of her homemade KimChi. I would have to leave the room for a few hours. That is one smell that you must get used to! But, enjoy your soup, Neesy!

 

[Neesy]

Talk about aromas bringing back memories! My first college roommate was half-Korean and her mom used to send her care packages of her homemade KimChi. I would have to leave the room for a few hours. That is one smell that you must get used to! But, enjoy your soup, Neesy!

I cannot even smell the one I made - well, I mean I cannot smell a strong smell of 'kimchi'

(the recipe on the back of the package says to use "fermented cabbage" which technically is what Kimchi is.

I just used regular raw cabbage - maybe that is the difference. (It smells delicious!)

 

[do1you9love?]

I cannot even smell the one I made - well, I mean I cannot smell a strong smell of 'kimchi'

(the recipe on the back of the package says to use "fermented cabbage" which technically is what Kimchi is.

I just used regular raw cabbage - maybe that is the difference. (It smells delicious!)

Yep. The power is in the fermenting!

 

[morgan]

Made spinach dip last night and replaced the spinach with frozen organic kale (boiled, cooled and drained it first). Turned out much better than I expected.

 

[Christine62]

Well, I am celiac and have also gone vegan as is causes less problems for my boyfriend who has kidney failure. So basically I make most things from fresh ingredients. Tonight was Sizzler night, I made baked potatos, salad, corn on the cob, garlic bread and portabella mushroom "steaks" --he was very pleased. Thanks to my daughter for the idea!

 

[mal]

I always make sure to get one when buying something I may need to return.

 

[Neesy]

I always make sure to get one when buying something I may need to return.

Hoho - I saw what you did there!

 

[Neesy]

Crispy-Topped Brown Sugar Bars

Prep time 25 mins
Cook time 25 mins
Total time 50 mins

Delicious, buttery bars topped with chocolate and caramelised rice bubbles.



Ingredients

• Caramelized Rice Bubbles (I think they mean Rice Krispies - Australian recipe)
  
• ½ cup sugar
• 3 tbs water
• 2 cups rice bubbles (Rice Krispies)
• Base
• 1 stick (113 grams) butter, room temperature (I am not sure how much a "stick" is - guess I could weigh the butter?)
  
• ¼ cup brown sugar, packed
• 2 tbs sugar
• ¼ tsp salt
• ½ tsp vanilla extract
• ¾ cup plain flour (all purpose)
• 
  
• Topping
• 3½ ounces (99 grams) semisweet or baking chocolate, finely topped.
• ½ recipe of caramelized rice bubbles

Instructions

1. Caramelized Rice Bubbles
2. Line a baking sheet with baking paper.
3. Sprinkle sugar over the bottom of a large saucepan or wide skillet and moisten with water.
4. Turn the heat to medium/medium-high and bring the sugar to the boil, washing down the side with a pastry brush dipped in water. When you see the first signs of the sugar turning colour, remove the pan from the heat and add the rice bubbles.
5. Using a heat proof spatula (or wooden spoon), stir until the syrup disappears and you see cakey white streaks on the bottom of the pan; the cereal will look cakey and dry.
6. Return the pan to the heat and stir without stopping until each grain is coated with caramel (about 3 minutes).
7. Scrape the mixture onto the baking sheet and immediately spread out the mixture into a single layer. It hardens quickly. Allow to cool.
8. Bars
9. Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square pan with baking paper, leaving an overhang on two opposite sides.
10. Working in the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, sugar and salt on medium speed until smooth, light and creamy. Beat in vanilla. Add the flour then pulse the mixture on an off until the flour is blended. The mixture is very sticky.
11. Scrape the dough into the lined pan and using a spatula or your fingers, spread the dough over the bottom of the pan in an even layer. Bake for 22 minutes or until golden brown.
12. Immediately scatter the chopped chocolate evenly over the base and return the pan to the turned-off oven for 1 to 2 minutes, or until the chocolate is melted.
13. Immediately spread the chocolate using a small offset spatula. Break off pieces of the rice bubbles and sprinkle them over the chocolate and press them into place with your fingers.
14. Cool to room temperature. If the chocolate is still fluid, put the pan in the refrigerator for 20 minutes. Remove the pan from the refrigerator and transfer to a cutting board. Cut into 16 squares.

I must admit I have not tried this recipe yet - it looks really yummy.

The only problem is that the only Rice Krispies I have on hand are the ones from Christmas - Holiday Rice Krispies with red and green ones mixed in with the regular ones - I wonder how that would look if you caramelized them?