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RECIPES
Oct 31, 2008 8:27:49 GMT -5
Post by rowdeeace on Oct 31, 2008 8:27:49 GMT -5
That sounds good, Veg.. I love navy beans, but I can't seem to get the rest of the family to eat them..[LT:Shinedown - Call Me]
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RECIPES
Oct 31, 2008 10:24:47 GMT -5
Post by brandywine on Oct 31, 2008 10:24:47 GMT -5
I have never cared for navy beans, but I've never had them fixed like this. It does sound good - I may have to try it!
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RECIPES
Nov 1, 2008 23:09:01 GMT -5
Post by jackstx on Nov 1, 2008 23:09:01 GMT -5
I have never tried navy beans....I think I will make some sausage and beans and rice tomorrow for lunch! Mmmmmmm
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RECIPES
Nov 15, 2008 22:46:50 GMT -5
Post by Expatriate on Nov 15, 2008 22:46:50 GMT -5
Vegetarian Chicken Fried Steaks
We had no thin steaks, but did have a couple of portabello mushrooms, so I figured what the heck. It's quite good.
4 portabello mushroom caps 1/2 cup buttermilk 1/2 cup Bisquick Tabasco 1/2 cup seasoned bread crumbs 1/3 cup oil (I used peanut) 1 cup thin sliced onion 3 Tbsp Bisquick 2 cups half-and-half
Season mushrooms with salt, pepper, and garlic powder (or granulated garlic) on both sides. In three shallow dishes, place 1/2 cup Bisquick, the buttermilk, and the bread crumbs. Add Tabasco to the buttermilk to taste. Coat mushrooms with Bisquick, dip into buttermilk, then coat with bread crumbs.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms in oil until brown on each side, turning once. Remove and set aside to keep warm.
Cook onions in the same skillet over medium heat, stirring occasionally, until tender, about 5-7 minutes.
Blend the leftover buttermilk, Bisquick, and bread crumbs, plus 3 Tbsps more Bisquick, with the half-and-half until blended. Pour into onions. Cook over low heat until thickened, 2-3 minutes.
Serve with garlic smashed potatoes and buttered corn. Ladle gravy generously over mushrooms and potatoes.
Makes four servings.
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RECIPES
Nov 16, 2008 9:20:31 GMT -5
Post by brandywine on Nov 16, 2008 9:20:31 GMT -5
XP, I love portabello mushrooms. One of the restaurants here makes stuffed portabello and it is soooooooooo good. I'll be trying this recipe for sure!
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RECIPES
Nov 16, 2008 11:10:38 GMT -5
Post by sisser on Nov 16, 2008 11:10:38 GMT -5
XP, that does sound very good, think I'll be trying it too.
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RECIPES
Nov 16, 2008 11:34:10 GMT -5
Post by rowdeeace on Nov 16, 2008 11:34:10 GMT -5
Mushrooms make me gag..
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veggie090
Sir Puddin Tater!!!
Elite Wolf
[Mo0:25]
Posts - 7,161
Likes - 62
Joined - March 2007
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RECIPES
Nov 16, 2008 14:10:49 GMT -5
Post by veggie090 on Nov 16, 2008 14:10:49 GMT -5
Sounds great to me. I'll have to try that sometime.
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RECIPES
Nov 16, 2008 17:41:19 GMT -5
Post by islandgirl on Nov 16, 2008 17:41:19 GMT -5
Y'all can have my share.. YUCK!!!
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RECIPES
Nov 26, 2008 22:43:16 GMT -5
Post by jackstx on Nov 26, 2008 22:43:16 GMT -5
www.amarillo.com/cookiecontest/Wow--dozens of cookie recipes from a recent contest--with pictures--some look very good! Not sure how long this link will be up, I'm going to paste a few into a word document to save them!
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RECIPES
Nov 27, 2008 9:06:11 GMT -5
Post by pantexkid on Nov 27, 2008 9:06:11 GMT -5
Thanks Jackstx. I put the link in my favorites. I'm sure we will try some of them.
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RECIPES
Nov 27, 2008 12:38:06 GMT -5
Post by 8ajunebug on Nov 27, 2008 12:38:06 GMT -5
Granny's Cheesball
In a heavy mixer, combine:
2- 8 oz pkgs Cream Cheese (softened) 2- cups sharp cheddar (shredded) 2-Tbsp finely chopped green onion 2- tsp Worshtershire sauce 1- tsp lemon juice 1 or 2 Tbsp pimentos diced bell pepper (i leave it out) dash cayenne dash salt dash garlic powder
Blend well and roll in pecan bits
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RECIPES
Nov 28, 2008 11:42:54 GMT -5
Post by DooWop on Nov 28, 2008 11:42:54 GMT -5
Granny's Cheesball In a heavy mixer, combine: 2- 8 oz pkgs Cream Cheese (softened) 2- cups sharp cheddar (shredded) 2-Tbsp finely chopped green onion 2- tsp Worshtershire sauce 1- tsp lemon juice 1 or 2 Tbsp pimentos diced bell pepper (i leave it out) dash cayenne dash salt dash garlic powder Blend well and roll in pecan bits .........and it's mmmmmmmmmm mmmmmmm good!!
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RECIPES
Nov 28, 2008 12:13:33 GMT -5
Post by brandywine on Nov 28, 2008 12:13:33 GMT -5
It sounds delicious, Bugsy! I'll be trying that one for sure!
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RECIPES
Nov 30, 2008 12:24:01 GMT -5
Post by rowdeeace on Nov 30, 2008 12:24:01 GMT -5
Erin made these for breakfast yesterday, and they were wonderful.. The recipe is from allrecipes.com.. We even sprinkled some with cinnamon sugar or powdered sugar.. They were good no matter how we topped them.. Pancakes Submitted by: Ruth Rated: 4 out of 5 by 553 members Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Yields: 6 servings "These barely-sweetened fluffy pancakes feature ginger, cinnamon and nutmeg to emphasize the flavor. Serve them hot with maple syrup for the best autumn or winter breakfast dish ever." INGREDIENTS: 2 cups all-purpose flour 3 tablespoons brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1 1/2 cups milk 1 cup puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar DIRECTIONS: 1. In a separate bowl, mix together the milk, , egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the mixture just enough to combine. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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RECIPES
Nov 30, 2008 12:57:34 GMT -5
Post by sisser on Nov 30, 2008 12:57:34 GMT -5
mmm rowdee those sound good.
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RECIPES
Nov 30, 2008 19:36:38 GMT -5
Post by jackstx on Nov 30, 2008 19:36:38 GMT -5
Granny's Cheesball In a heavy mixer, combine: 2- 8 oz pkgs Cream Cheese (softened) 2- cups sharp cheddar (shredded) 2-Tbsp finely chopped green onion 2- tsp Worshtershire sauce 1- tsp lemon juice 1 or 2 Tbsp pimentos diced bell pepper (i leave it out) dash cayenne dash salt dash garlic powder Blend well and roll in pecan bits YOU CAN'T GIVE AWAY GRANNY'S CHEESEBALLLLLLLLL!!!!
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RECIPES
Nov 30, 2008 19:35:54 GMT -5
Post by jackstx on Nov 30, 2008 19:35:54 GMT -5
and the reason yours isn't as good as mine--you left something out ;D
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RECIPES
Dec 17, 2008 18:28:33 GMT -5
Post by Expatriate on Dec 17, 2008 18:28:33 GMT -5
Honey Pecan Pie
2 cups pecan halves 1 unbaked 10" pie shell 1 stick unsalted butter 1 cup honey 1 cup sugar 3 large eggs, beaten 1/2 tsp salt 2 Tbsp cider vinegar 1 tsp vanilla
Heat oven to 350 degrees. Arrange the pecans in the pie shell. Melt the butter in a saucepan over low heat, then add the honey, sugar, eggs, salt, vinegar and vanilla. Stir until the sugar is fully dissolved. (You can do this in the microwave.) Pour the butter mixture over pecans. Bake for 35 to 45 minutes.
Cut into tiny slivers, because this is one seriously rich pie. Mmmmm.
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RECIPES
Dec 18, 2008 23:18:43 GMT -5
Post by brandywine on Dec 18, 2008 23:18:43 GMT -5
Good grief that sounds yummy!! Does it have to "set up" like a regular pecan pie does? We have trouble with that because of the altitude here.
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RECIPES
Dec 18, 2008 23:31:44 GMT -5
Post by gremlin on Dec 18, 2008 23:31:44 GMT -5
Carmel Corn 3 qts Orvil's Movie Butter or Extra Butter Popcorn popped in the microwave, about 2 bags. Make sure you remove the unpopped kernels. 3 cups total pecans, walnuts, almonds and peanuts 1 cup brown sugar, firmly packed 1/2 cup Karo® light corn syrup 1 stick (1/2 cup) REAL butter 1/2 tsp yellow butter flavored popcorn salt 1/2 tsp Butternut Vanilla or 1/4 t vanilla and 1/4 t almond extract and 1/4t Butter extract 1/2 tsp baking soda
Preparation: Spray large shallow roasting pan with non-stick cooking spray. Combine popcorn and nuts in pan; place in 250° oven while preparing syrup.
In a heavy 2-quart saucepan, combine brown sugar, corn syrup, butter, and salt. Over medium heat, stirring constantly, bring to a boil. Boil 5 minutes, without stirring. Remove from heat; stir in vanilla, almond and butter extract, and baking soda. Pour over warm popcorn mixture, stirring to coat thoroughly.
Bake in a large roasting pan at 250° for about 1 hour, stirring every 15 minutes. Pour out in another roasting pan, and break apart and let cool. Place in an air tight container to store, (yeah right).
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RECIPES
Dec 19, 2008 16:02:26 GMT -5
Post by Expatriate on Dec 19, 2008 16:02:26 GMT -5
Good grief that sounds yummy!! Does it have to "set up" like a regular pecan pie does? We have trouble with that because of the altitude here. I honestly don't know, since I've only been making it at sea level. Might want to test it by cooking the custard and pecans in custard cups. That way, if it doesn't set up, you'll still have a tasty dessert, without a gummy crust. [LT:Trans-Siberian Orchestra - On Christmas Eve]
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RECIPES
Dec 19, 2008 19:17:34 GMT -5
Post by brandywine on Dec 19, 2008 19:17:34 GMT -5
Now that's a great idea. Thanks, XP! Looks like I'll be trying that AND Gremmie's popcorn recipe soon ...yum!!!!
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RECIPES
Dec 29, 2008 17:20:56 GMT -5
Post by karenew on Dec 29, 2008 17:20:56 GMT -5
I made this last night.. very easy
Stir Fried Noodles with Shrimp and Peas
8oz spaghetti, broken in half 1 tbsp sesame oil 2 tbsp vegetable oil 1 lb shrimp, deveined and peeled 6 scallions, white and light green parts, chopped 2 cups frozen peas, defrosted 6 tbsp teriyaki sauce
bring large pot of salted water to boil and cook spaghetti until just tender, about 8 minutes. Drain and toss with sesame oil.
Warm vegetable oil in large skillet over medium-high heat. Add shrimp and scallions and cook, stirring, until shimp are pink and cooked through and scallions have softened. (3 - 5 minutes)
Add spaghetti, peas and terriyaki sauce and cook, tossing to coat and heat through. (about 2 minutes)
Don't like seafood- use chicken, pork loin or strips of steak.
Vegeterian- use black beans or edamame.
We used shrimp, but I think next time I will use chicken, broccoli and mushrooms instead of peas.
Very quick and yummy!!
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RECIPES
Dec 29, 2008 17:27:55 GMT -5
Post by karenew on Dec 29, 2008 17:27:55 GMT -5
Maple Salmon
INGREDIENTS 1/4 cup maple syrup 2 tablespoons soy sauce 1 clove garlic, minced 1/4 teaspoon garlic salt 1/8 teaspoon ground black pepper 1 pound salmon
DIRECTIONS In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once. Preheat oven to 400 degrees F (200 degrees C). Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
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RECIPES
Dec 29, 2008 17:28:19 GMT -5
Post by karenew on Dec 29, 2008 17:28:19 GMT -5
Here is the recipe for gumbo.. I don't really follow measurements too well.. I am not that kind of cook.
1 lb chicken thighs (boneless, skinless)
some flour (like maybe 1/4 cup, not a whole lot)
some seasoning (either creole, blackened.. something similar)
little oil
1 bag of frozen veggies (the vegetable gumbo package- I get the generic cause that's all I can find)
1 32oz chicken broth
1 can of chopped tomatoes (pick your hotness level)
cut chicken into bite sized pieces. put in sealable bag with flour and seasoning to coat. heat oil and put in chicken (and any leftover flour/seasoning mix). let cook for 3 to 4 minutes. (you aren't deep frying, just cooking the chicken.) add broth, veggies, and tomatoes. bring to boil, then cover and simmer for 20 minutes. Serve with rice (optional)
tonight I added andoille (sp?) sausage. Our grocery store was out of the gumbo veggies, so I picked up a small bags of okra, corn and onion/red and green bell pepper mixture.
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RECIPES
Dec 29, 2008 17:28:38 GMT -5
Post by karenew on Dec 29, 2008 17:28:38 GMT -5
Paella for a Crowd
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces 1/4 cup olive oil, divided 1 Tb. paprika 2 tsps. dried oregano Salt and ground black pepper 1 pound cooked chorizo or linguiça sausage, sliced diagonally, 1/2-inch thick 1 large Spanish onion, cut into medium dice 1 large red bell pepper, cut into medium dice 4 large peeled garlic cloves, smashed 2 cups short- or medium-grain rice, such as risotto rice 1 large pinch saffron threads 1 tsp. red pepper flakes 1 14.5-ounce can diced tomatoes 1 quart chicken broth 1 pound (16 to 20) peeled and deveined shrimp 1 pound bay scallops 1 cup frozen peas, thawed 1/2 cup chopped fresh parsley leaves
Drizzle chicken with 2 Tbs. of oil, and sprinkle with paprika, oregano, salt and pepper; toss to coat. Heat a large, heavy-bottomed roasting pan set on two burners over medium-high heat. (Or do this in two 12-inch skillets, dividing the ingredients evenly between the pans.) Add chicken; cook until brown and just cooked through, 3 to 4 minutes per side. Transfer to a small bowl; set aside.
Add remaining 2 Tbs. oil to pan and cook sausages until well-browned, 3 to 4 minutes. Add onions, peppers and garlic; cook until tender, about 4 minutes. Stir in rice, saffron and pepper flakes (can be covered and set aside for up to 2 hours).
About 25 minutes before serving, add tomatoes and broth. Bring to a simmer over medium-high heat; add water if it looks too dry. Reduce heat to low, cover with foil, and cook until most liquid has been absorbed, about 15 minutes. Stir in chicken, shrimp, scallops, peas and parsley; cook until seafood is cooked through, about 5 minutes. Turn off heat and let stand, covered, for a few minutes.
*** Lessons that I learned while cooking******* I couldn't find boneless, skinless thighs, so I coated the chicken in oil and spices and baked. After it cooled, tore the meat off the bone. Don't cook the rice before mixing it in the tomato/sausage/broth mixture. Don't worry about cooking the shrimp/scallops prior to mixing. Tasted just fine without the saffron, garlic and red pepper flakes. Reheats well!
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RECIPES
Dec 29, 2008 17:28:57 GMT -5
Post by karenew on Dec 29, 2008 17:28:57 GMT -5
Cranberry Salsa
1 bag cranberries (chopped in blender or food processor) 4 tbsp cilantro-chopped 2 small green onions -chopped (optional) 2 tbsp lemon juice 2 tbsp ginger (fresh or powdered, if fresh then chop finely) 1 c sugar
store in fridge
serve over room temperature cream cheese
serve with wheat thins type of cracker
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RECIPES
Dec 29, 2008 17:29:15 GMT -5
Post by karenew on Dec 29, 2008 17:29:15 GMT -5
Catfish Tacos Ingredients
• 1 pound catfish fillets, cut into strips about 1 inch wide • 1 cup shredded cabbage (you can use a knife or a coarse grater) • 1/2 cup chopped cilantro • 1 cup corn meal • 1 T chili powder • 1 T Cajun Seasoning • 1/2 cup corn oil • 24 small corn tortillas • 1/2 cup mayonnaise • 2 T salsa
In a shallow dish mix corn meal, chili powder and Cajun seasoning together. Set aside. Mix salsa and mayonnaise together. Set aside. Heat oil in a large heavy bottomed skillet. Run catfish under cold water to moisten (you can also use milk or buttermilk to moisten the catfish) and dredge/coat catfish with cornmeal mixture. Fry the catfish in heated oil until brown and crispy (about 3-4 minutes per side). Remove catfish from pan and drain off excess oil on paper towels. Heat tortillas by placing them in a dry non-stick skillet over med-high heat for about 30 seconds per side, or by palcing them directly over the flame of a gas burner (this takes even less time, so watch them carefully so they don't burn). Prepare the fish tacos as soon as the tortilla comes off the heat. To do so, stack two tortillas together, place a portion of shredded cabbage in center of tortilla, add a few catfish strips, top with some cilantro and spoon a tablespoon or so of mayonnaise and salsa dressing over the top. Fold tortilla in half and eat!
Serves 4
(I mix the cabbage with the mayo and salsa. It's easier. I also add more salsa than it calls for.)
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RECIPES
Dec 29, 2008 17:30:09 GMT -5
Post by karenew on Dec 29, 2008 17:30:09 GMT -5
Homemade Granola
8 cups old fashioned oats 1/2 c &1 tb extra virgin olive oil 1/2c & 1tb honey 1tb vanilla 1/2c raisins 1/2c dried cranberries 1/2c slivered almonds 1/2c pecans (broken) 1/2 c dried apricots (diced) 1/2 c dried bananas (broken into smaller pieces) 1/2 c dried pineapple (diced or torn into smaller pieces)
heat oven to 325 whisk honey, vanilla and oil pour over oats. spread oat mixture in 2 jelly roll pans bake 20 minutes (or till they are roasted) add nuts and stir well, bake another 10 minutes when cool add fruit and mix well.
recipe can easily be doubled and feel free to add/subtract your favorite snacks.
I put this on yogurt for my breakfast or keep some in ziplock bags for snacks.
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