recipe sharing :)
 

I dont know for certain if there is a thread started on the subject...but I was just posting about slow cooker recipes and it occurred to me that this could be a nice thing to do :)


Lemon Dream Pie

juice of 3 lemons (you can reserve some lemon slices for garnish, if desired)

16oz container of cool whip (NOT lite..it will not set up!)

1 reg sized can sweetened condensed milk (lite or fat free is fine)

1 graham cracker crust

Blend first 3 ingredients. Pour into pie crust and allow at least 4 hrs to set up. Also, if you want something a little richer, you can add 4oz of cream cheese. This is a very easy no bake summer pie that my entire family loves. :)

when do we get 1

i love lemon pie. and i just love pie! if someone can make a delicious pecan pie, ... i consider that someone a cook! you can conquer the world lol. and if you know that texas pecans will make that pie even better, well then, ... you can conquer the universe!

yes, i love pie!

This is a recipe called "angel pie"....It took me 7 years to get the recipe from a co-worker...so, don't give it to ANYONE!! ;)
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ANGEL PIE

Meringue Shell:
3 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1 cup sugar

Filling:
1/2 cup sugar
3 tablespoons cornstarch
1 1/3 cups milk
3 beaten egg yolks
1/2 cup dairy sour cream
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice

Garnish:
Whipped Cream (optional)
Lemon peel (optional)
Raspberries (optional)


FOR MERINGUE SHELL: In a large mixing bowl beat egg whites, vanilla, and cream of tartar with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes, or till very stiff peaks form (tips stand straight) and sugar is almost dissolved. Using a spoon or spatula, spread meringue onto bottom and sides of a well-greased 10-inch pie plate, building the sides up to form a shell. Bake in a preheated 300° oven for 45 minutes. Turn off oven. Let dry in oven with door closed for 1 hour (do not open oven door). Cool on a rack.

FOR FILLING: In a medium saucepan stir together sugar and cornstarch. Stir in milk. Cook and stir over medium heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Gradually stir about half of the hot mixture into egg yolks. Return all to saucepan and bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in sour cream, lemon peel, and lemon juice. Pour filling into a bowl. Cover surface with plastic wrap. Cool without stirring. Spoon filling into meringue shell. Cover and chill for 2-24 hours.

Just before serving, if desired, garnish with dollops of whipped cream, lemon peel, and raspberries.

enjoy!! :)

skeet

just cause it's now "fall" doesn't mean you can't still BBQ!! :)

skeet

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I absolutely love pork that is cooked on the grill. I have tried many recipes from both cook books and different web sites. After looking at a TON of recipes, I came up with this one by taking a little from one and a little from another. It took about 8 times but I finally came up with a combination that gets "Rave Reviews" every time I serve it.


SKEETER'S GRILLED PORK TENDERLOIN
serves 4-6 people

MIX TOGETHER:
1/2 cup honey
1/4 cup lite soy sauce
7 oz bottle oyster sauce (available at Krogers in the "Asian" section)
4 tablespoons packed brown sugar
1 tablespoon minced garlic
2 tablespoon ketchup
1/2 teaspoon onion powder
1/2 ancho chili cut up in to small strips (or more or less to personal taste)
1 teaspoon of good quality cinnamon
the juice of two fresh limes
the zest of one of the limes

*see note at bottom*

Wash tenderloin off and pat it dry. Arrange in a large zip lock bag. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

Prepare grill. I prefer to use coals vs. gas. I just like the taste better. But if using gas, I used the grill set at medium.

Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. (about med. hot coals). Grill pork turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°-160°F. This takes 20-30 minutes.

Let pork stand 10 minutes (covered loosely in foil) before thinly slicing.

Serve with dipping sauce (below)


*note*. Add about 1 1/2 cup of water to marinade, reduce for a dipping sauce. I put the sauce on the stove at low-medium heat, letting it go to a slow boil for the whole time the tenderloin is grilling. Sometimes, I finish it off with 1-2 tablespoons of cold butter.

I was about to ask about slow cookers.

pumpkin bars with cream cheese frosting

ingredients

for the bars:
4 eggs
1 2/3 c. sugar (i used raw, but white or brown would work fine too)
1 c. vegetable oil or applesauce
1 tbsp. vanilla extract
15 oz. pumpkin puree
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. cardamom

for the icing:
8 oz. cream cheese, softened
2 c. confectioner’s sugar
1 tbsp. vanilla extract

directions

Preheat oven to 350 degrees F.

In a large bowl, combine eggs, sugar, oil or applesauce, vanilla, and pumpkin puree. I used an electric mixer. Feel free to use a spoon. Or whatever tickles you. Slowly mix in the rest of the dry ingredients and spices until the batter is smooth. Pour into a greased 13×9 in. baking pan and bake for 30-35 minutes.

In a smaller bowl, combine cream cheese and vanilla, and slowly mix in confectioner’s sugar until smooth.

Let the bars cool completely before slicing and icing.

my mother has this same recipe! they are awesome...worth the effort....we add raisins...and you can add nuts also.....

today i made honey pineapple chicken in the crock pot. for the sauce;

1c honey
1/2c soy sauce
1/2tsp each salt and pepper
1 clove garlic, minced
1c pineapple bits

place 3 lbs chicken in the crock...pour sauce over. cook till done we did 6 hours on high....but my chicken was bone in breasts and frozen....the recipe was originally for wings...just saying....

Squash Soup

• 2 large, 3 small winter squash (Butternut, Acorn, or Pumpkin are best)
• 16 oz coconut milk - the kind in a can that has the nice thick stuff on top)
• 2c vegetable broth
• 1-2 cloves garlic, minced
• ½ t red curry paste
• 1t ground cinnamon

Preheat oven to 425
Bake the squash whole for about 45-60 minutes. Let it cool. Then slice squash in half, scoop seeds out, and then scoop out the "meat" and mash it up a bit with a potato masher.

Put the squash, garlic, half of the broth, and all of the coconut milk into a food processor or blender and puree the heck out of it.

Pour all of that into a good size pot on the stove over medium heat. Stir and let cook until heated through, 5-10 min most likely. Add spices and season to taste. Cook for another 15-20 minutes.

You can make this more on the sweet side using just things like the cinnamon and little bit of maple syrup and almond extract, or make it more savory, eliminating the maple and using the curry/garlic. Or you can mix it all up and have the full sweet/savory experience.

Sounds delicious but what about the other half of the broth? :|

Oh details! If only we could edit these threads. Sorry I forgot that paragraph.

The other part of the directions is to add the remaining broth after the initial puree, while in the pot, until you reach desired consistency. You may or may not use it all.

Thank you :chef: !

Pocket pot pies
 

This was well received by all who tried it...and very easy too!

1lb ground beef (I used Morning Star fake meat, lg package)

1 c diced onion

3 cloves garlic, minced

1 Tbs worcestershire sauce

2Tbs fresh thyme ( I used 2 tsp dried)

1Tbs fresh parsley ( I didn't use it)

1 tsp paprika

1 1/2 c frozen mixed veggies, thawed

salt and pepper to taste

2 cans refrigerated grands biscuits

Preheat oven to 350. In pan, brown hamburger with garlic and onion till done. Add worcestershire sauce, spices and veggies and stir to mix. Roll out biscuits to approximately 6 inches. Put about 1/4c of mixture onto middle of each biscuit. Fold over and seal edges. bake until browned about 12 minutes.

After making this, I had the idea of adding rice and just using an extra can of biscuits. This recipe says they freeze well for a quick hot pockets type snack. I served it mushroom gravy and white rice on the side....and I added a sprinkling of Italian cheeses before sealing the pockets :)

Flapper's Pie
 

does anyone have a good recipe for Lavender Cookies?

Sorry Chap but I've never made or even heard of such cookies.

I do however have a few recipes that I have found that have been a hit in this house.

No idea what the name of this one is...found it online somewhere.
This made some tasty chicken


Chicken Tenders
Ingredients

• 4 boneless, skinless chicken breasts, cut into strips.
• 1 cup zesty Italian dressing
• 2 teaspoons lime juice
• 3 teaspoons honey

Instructions

1. Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour.
2. Pour all ingredients into a large skillet and cook over medium heat until liquid evaporates and remaining marinade becomes thick and caramelized. Coat
3. each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it

Apple Dumplings (recipe from the Pioneer Woman). Every easy...NOT diet friendly...but some good stuff good.



Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.


Chicken Florentine: (pioneer woman)
Ingredients

• 1 pound Penne
• 4 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 3/4 cups Dry White Wine
• 3/4 cups Low-sodium Broth, More If Needed
• 1 bag Baby Spinach
• 2 cups Grape Tomatoes, Halved Lengthwise
• 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Preparation Instructions

Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.

http://www.tasteofhome.com/recipes/lavender-cookies

This is VERY similar to my Butternut Squash Bisque recipe. Only difference is I use a dry Tunisian Harissa spice blend and some cardamom instead of the curry paste and cinnamon. Or I add one chipotle pepper in adobo sauce to a big pot of it.

We gotta have the classic! Cuppa Cuppa Cuppa,

1-cup sugar
1-cup flour
1-cup fruit cocktail

Bake at 350 til gold and bubbly

yup...
 

Tmar Bi Loz
 

Tmar Bi Loz
(Dates stuffed with pistachio paste)

INGREDIENTS:

2 cups ground pistachios
1/2 cup bakers sugar
2-3 tablespoons rose water
1 lb dates
1 cup honey

METHOD:

Blend pistachios, sugar and rose water in a food processor, until a firm paste.

Make a slit in the side of the dates and pull out the pit. Take a small lump of the paste, press the paste into the slit making sure to fill the date. Close the date back over it slightly to that the filling is glimpsed inside. Place on a serving tray and drizzle with honey.

Kimroun Bil Tamatem
 

Oh and I forgot to add, you can also forego the honey and wrap the dates in prosciutto instead. Wicked good this way too

Spicy Chestnut Soup
 

Cause I made them this morning...
 

Buckwheat Dutch Baby

Makes 1 big Dutch baby


INGREDIENTS:

3 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon table or fine sea salt
1/2 cup whole milk
2 large eggs
3 tablespoons butter

METHOD:

Heat oven to 400 degrees. Whisk the flours, sugar, salt, milk and eggs together in a medium bowl. Leaving a couple lumps behind is fine. Melt butter in a 12-inch cast skillet, preferably cast iron but any heavy ovenproof skillet should work. Roll the butter around a bit so it goes up the sides. Pour in the batter and transfer skillet to the oven. Bake for 15 to 17 minutes, until the pancake browns lightly at the edges and rumpled. Transfer to a plate and enjoy.

Because I am making this tonight for Canadian Thanksgiving....
 

Butternut Squash Bisque with Chipotle Crema

Makes 6-8 servings

INGREDIENTS:

1 medium butternut squash
3 tablespoons olive oil
1 1/2 cups chopped shallot
1/2 cup chopped celery
1/2 cup chopped carrot
2 garlic cloves, minced
3 cups chicken broth
1 can coconut milk
3 teaspoons canned minced chipotle in adobo
1/2 cup Mexican crema or sour cream
Salt, freshly ground pepper


METHOD:

Preheat oven to 400˚F. Cut squash in half lengthwise and scoop out seeds, discarding the stringy pulp. Put seeds in a sieve and rinse. Set aside.

Grease a glass baking dish with 1 tablespoon oil, then place the squash in the dish, cut side down. Pierce all over with a fork and roast 45 minutes or until tender. Let cool.


Heat remaining oil in a large, heavy pot over medium high. Sauté shallot, celery and carrot for 10 minutes. Add garlic; cook 2 minutes more.

Scoop the flesh of the squash into the pot and stir. Add 3 cups of broth and simmer, covered, for 30 minutes or until the vegetables are very tender.

Meanwhile, toast the reserved squash seeds in a small pan over medium heat, stirring occasionally until crunchy, about 30 minutes. Season heavily with salt and set aside.

Puree the soup in batches in a blender, adding the coconut milk and broth to get the desired consistency.

In a separate bowl, stir 1 teaspoon of the minced chipotle into the crema. Season with salt and pepper.

Stir the remaining 2 teaspoons chipotle into the bisque and ladle into soup bowls. Top each with a dollop of cream and a sprinkling of seeds.

sassy dawgs...
 

The Cadillac of meatballs (love these!!!)
 

Kibbeh

INGREDIENTS:

For the Kibbeh dough:

500 g beef, finely ground
1 1/2 cups fine bulgur
1 onion, finely chopped
1/4 teaspoon allspice
1/2 teaspoon cinnamon
1 teaspoon salt
5 basil leaves

For the Stuffing:

250 g beef, finely ground
2 onions, finely chopped
1 teaspoon pomegranate syrup, if available
1/4 cup raw pine nuts
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon pepper
1 tablespoon vegetable oil
6 cups vegetable oil for frying

COOKING METHOD:

To prepare the stuffing: fry the chopped onions until tender. Add the rest of the stuffing ingredients and cook until meat is brown. Remove from heat and set aside.

Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.

To prepare the kibbeh dough: In a food processor, grind all the kibbeh dough ingredients together until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. Knead the dough for a few seconds. Place the kibbeh dough on a plate, cover it with a plastic wrap and put it in the refrigerator for at least 30 min.

When kibbeh dough is chilled, form kibbeh balls the size of a golf ball. Hold the meat ball in one hand; make a hole in it with the index of your other hand. Widen the hole by turning the kibbeh ball and pressing its inside walls gently against your palm. Try to get a thin shell, making sure it is uniformly thick. It is important to moisturize your hands in cold water as you work in order to give a smooth finish to the kibbeh. Fill the hole with 2 teaspoons of stuffing and close it, forming an oval shape with a pointed end. Set aside on a tray.

In a deep frying pan, heat the 6 cups of vegetable oil and deep-fry the kibbeh in batches until brown. Serve hot or at room temperature.

From the kitchens of Lebanon
 

Potted Smoked Salmon

Serves about 4 (or just one if you're like me :D )

INGREDIENTS:

1/3 cup unsalted butter, room temperature
2 tablespoons hazelnut oil
2/3 cup boneless smoked salmon, flaked
1/4 teaspoon fine sea salt
pinch of freshly ground black pepper
juice of 1/2 lemon
2 juniper berries, very finely minced

METHOD:

Cream the butter in a mortar with a wooden spoon. Add hazelnut oil and salmon. With a pestle, work the butter and oil into the salmon until smooth and creamy. Add salt, pepper, lemon juice and juniper. Mix so that all spices are throughout mixture. Place in an airtight container and refrigerate. Will hold for up to a month. Enjoy on bruschetta, rye crackers or bannock.

Quahog and Cornmeal Fritters

Makes approx. 24 fritters

INGREDIENTS:

2 1/2 lbs quahogs
1 tsp sea salt
2 eggs
1/2 cup milk
1 cup unbleached all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
2 tablespoon rendered bacon fat
2 cloves garlic, minced
Pinch fresh ground black pepper

METHOD:

Rinse the quahogs by submerging them in a bowl of cold water. Remove and discard any open quahogs. Transfer to a large saucepan and add 2-3 inches of cold water and the salt. Place pan over medium-high heat, cover and bring to a boil. Lower heat to medium-low and cook until quahogs have opened, about 10-12 minutes. Remove from heat and discard any that didn't open. Strain liquid and reserve 1/2 cup for the fritter batter. Remove the cooked quahogs from shells, discarding the shells. Chop quahogs finely, and allow to cool completely.

Beat the eggs in a bowl with the reserved quahog cooking liquid and the milk. In a separate bowl, mix the flour, cornmeal, baking powder and a pinch of salt. Add the egg mixture to the flour mixture and beat with a wooden spoon until well mixed. Add bacon fat, garlic, pepper, and chopped clams. Stir to fully incorporate.

Heat 1 inch of oil in a high walled cast iron skillet, over medium-high heat. Drop the batter by tablespoonfulls into the oil, a few at a time. Don't overcrowd the pan. Fry fritters, turning once, for 6-7 minutes each side, until browned. With a slotted spoon, transfer to a plate lined with paper towels. Gently pat off any excess oil and serve warm.

Am I the only one who posts in here these days??
 

hope not ...
 

What's a quahog?

This is for JAGG.

Quickie Meatloaf

Two pounds of ground beef, one package of herbed dressing in a box, two eggs.

Poke small hole in stuffing bag, smash the stuffing until its crumbs.

Whip up both eggs, toss in large bowl with crumbs and beef. Mix well with hands. Or big spoon if you are ooked out.

I like to add garlic, more herbs, and whatever else I have on hand.

Smash into loaf pan. Bake at 350 for 45 minutes. If using a glass pan reduce temp to 325. Glass gets way hotter.

You can shape into small loaves and freeze them for later.

When I was still working and going to school, I used to cook all day Sunday for the week ahead. As I remember more quick recipes I will post them.

kale and white bean soup


Ingredients:

•1 lb dried white beans such as Great Northern, cannellini (i used tinned cannellini when in a hurry), or navy
•2 onions, coarsely chopped
•2 tablespoons olive oil
•4 garlic cloves, finely chopped (i use 6, but that's jus' me.)
•5 cups chicken broth
•2 qt water
•1 (3- by 2-inch) piece Parmigiano-Reggiano rind
•2 teaspoons salt
•1/2 teaspoon black pepper
•1 bay leaf (not California)
•1 teaspoon finely chopped fresh rosemary
•1 lb smoked sausage such as kielbasa (optional, i use spicy kielbasa), sliced crosswise 1/4 inch thick
•8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
•1 lb kale (preferably lacinato), stems and center ribs discarded and leaves coarsely chopped

•Accompaniment: provolone toasts


Preparation:

-Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.

-Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

-While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

-Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.


Cooks'notes: Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

•Lacinato is available at farm stands, specialty produce markets, and natural foods stores. Be aware that it has many aliases: Tuscan kale, black cabbage, cavolo nero, dinosaur kale, and flat black cabbage.

It's a type of clam found in New England and the Canadian Maritimes.