Recipes.

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blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
Crock Pot Mac n Cheese

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Feeds a family of 6 - approximately
All ingredients into the Crock Pot .. the mac noodles are uncooked ... You CAN use cooked noodles, just decrease cooking time to 1 1/2 - 2 hours.
On LOW for up to 2 1/2 hours or until it looks like mac n cheese, stirring after 2 hours to check for doneness
Sauce may be nice n thick n cheesy so you might want to add in some more cooked macaroni and milk to even it out
Then put setting on "Keep Warm" until ready to serve.
 

blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
BACON WRAPPED MEATLOAF

Mozzarella-Stuffed-Bacon-Wrapped-Meatloaf-1.jpg


PREP TIME
15 mins
COOK TIME
60 mins
TOTAL TIME
1 hour 15 mins

Serves: 8
INGREDIENTS
  • 2 pounds ground beef
  • 2 eggs
  • ⅔ cup breadcrumbs
  • Salt, pepper and smoked paprika, to taste
  • 9 ounces bacon slices
  • 4 ounces mozzarella cheese, chopped
  • ½ cup barbecue sauce

INSTRUCTIONS
  1. Preheat the oven to 320° Fahrenheit.
  2. Mix ground beef, eggs, breadcrumbs and spices in a large bowl.
  3. Line a 9x5 inch loaf pan first with parchment paper and then with ⅔ of the bacon, leaving an overhang.
  4. Shape a long log with ⅔ of the meat mixture and fit it inside the loaf pan. Make a groove in the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining ⅓ of bacon. Spread with ⅓ of the barbecue sauce.
  5. Bake in the middle of the preheated for 40 minutes. Spread with another ⅓ of the barbecue sauce. Continue baking for another 20 minutes, spread with the remaining sauce and serve hot.
 

blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
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Bacon & Onion Foil Packet Potatoes


2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.
 

Grandpa

Well-Known Member
Mar 2, 2014
9,724
53,642
Colorado
Homemade croutons.

Set the oven to 300. Spray no-stick on a baking sheet.

Get good bread. An olive loaf does great. Dice it up. (It actually helps if you freeze it, then thaw it, and it slices apart more easily.)

However much you've got in bread cubes, pour enough olive oil in a skillet to where you think you can get it all coated in olive oil. Heat the oil. Dump in your favorite spices. I like garlic powder, pepper, rosemary, basil, cilantro, and there's this marvelous red papper/cheese specialty spice, and whatever else you think would go well.

Heat up the oil oil and the spices. When it gets hot, whisk it up so all the spices are spread evenly.

Dump in the bread, and mix it so that all the bread cubes are coated with the olive oil/spice prep. Cook it a bit if you must, but you really don't have to.

Dump them on the baking sheet. Bake for 10 minutes, pull out, turn them over, and back in for another 10 minutes.

If it comes out right, you have olive oil infused bread with a crunchy spicy exterior and a soft interior.

The family loves it. It doesn't need a soup or salad to be popular. They eat it right out of the bowl.
 

Paranoid Paintbrush

Well-Known Member
Nov 11, 2014
77
382
42
UK - south-west
Oh, I do love a good baked potato and there is no end to what you can top them with. I like to top them with broccoli and cheese, or salsa, or left over bits of grilled steak and veggies from the night before (I'll make extra baked potatoes just for this!). And sometimes, I'll make baked sweet potatoes with butter and cinnamon topping. Let us know how your experiments turn out!

Love the sweet potato idea, and it never occurred to me to use things like broccoli - thanks for that!

Thats the thing with twice baked spuds. The only limit is what is in the fridge. Glad to pass something on.

Thanks again; I feel some cheese & bacon ones coming in the near future :) Maybe some nacho-style ones too; I have a thing for chilli at the moment. I'm heading out shortly, but must remember to share my hot & sour soup recipe later; that's a good winter warmer, but light enough for summer too.
 

Lily Sawyer

B-ReadAndWed
Jun 27, 2009
6,625
15,016
South Carolina
California-Mex guacamole:

Grate ¼ onion into a bowl. Drain off the juice.
Squeeze in the juice of 1 lime.
Split, pit and place two halved Haas avocados into the above. Smash well with a fork.
Once it's smooth-ish, add 1 tsp. ground cumin, about ½ tsp. salt, and 1 chopped tomato.
If no one objects, add 3 T. chopped fresh cilantro.
Hit it with a tablespoon of sour cream and a dusting of cayenne pepper.
Mix everything well.

Place in front of avocado fans with decent tortilla chips and watch it disappear.
 

doowopgirl

very avid fan
Aug 7, 2009
6,946
25,119
65
dublin ireland
Love the sweet potato idea, and it never occurred to me to use things like broccoli - thanks for that!



Thanks again; I feel some cheese & bacon ones coming in the near future :) Maybe some nacho-style ones too; I have a thing for chilli at the moment. I'm heading out shortly, but must remember to share my hot & sour soup recipe later; that's a good winter warmer, but light enough for summer too.
Tried your onion gravy recipe tonight. It was a great hit, so thanks! Looking forward to the hot and sour soup.
 

doowopgirl

very avid fan
Aug 7, 2009
6,946
25,119
65
dublin ireland
Love the sweet potato idea, and it never occurred to me to use things like broccoli - thanks for that!



Thanks again; I feel some cheese & bacon ones coming in the near future :) Maybe some nacho-style ones too; I have a thing for chilli at the moment. I'm heading out shortly, but must remember to share my hot & sour soup recipe later; that's a good winter warmer, but light enough for summer too.
Sweet potato make good french fries and you can roast them in theoven or great mash!
 

Paranoid Paintbrush

Well-Known Member
Nov 11, 2014
77
382
42
UK - south-west
Tried your onion gravy recipe tonight. It was a great hit, so thanks! Looking forward to the hot and sour soup.

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 :)

  • 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 ;)
 

blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 8 oz packagecCream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla extract
3 cups all-purpose flour
1/8 tsp salt

Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.

Glaze-
1 cup powdered sugar
1/2 tsp vanilla
1 TBS milk, to consistency

Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake.
 

blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
Lemon Blueberry Layer Cake

Ingredients:

CAKE
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs, at room temperature*
  • 1 Tablespoon vanilla extract
  • 3 cups (375g) all-purpose flour, careful not to overmeasure*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • zest + juice of 3 medium lemons*
  • 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
  • 1 Tablespoon all-purpose flour
CREAM CHEESE FROSTING
  • 8 ounces (224g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream*
  • 1 teaspoon vanilla extract
  • pinch salt
Directions:
Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.
 

blunthead

Well-Known Member
Aug 2, 2006
80,755
195,461
Atlanta GA
coffee ice cream + Hershey's syrup + Heath Bar bits = heaven
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.