The ButchFemmePlanet Kitchen

[Mitmo01]

Ummmm i love to eat, im not a very good chef but i am an adventurous eater, so im stopping by to say im def gonna stalk this thread lol

[Jet]

Qrt. of heavy whipping cream
1 can of artichokes
1 bag of sundried tomatoes
3 cloves of garlic, chopped
Hand full of freshly grated parmesan
Olive Oil

In a large skillet:

Saute chopped garlic in olive oil until soft but not browned
Add heavy whipping cream with Parmesan, stirring constantly until thick
Add 1 can of non-marinated artichokes quartered.
Add pre-soaked sundried tomatoes

Simmer on low about 15 minutes.
Use kosher salt and pepper to taste

Serve on multi-grain Penne (recommended)
or your favorite pasta.

[Diva]

This is an easy, schmeezy recipe. But one DOES need a popover tin in which to bake these. The recipe makes 6.

Preheat oven to 425.

1 1/2 c. all-purpose flour
1 1/2 c. milk
1 1/2 scant tsp. salt
3 lg. eggs

Generously butter a 6-cup popover tin, set aside.

In a medium bowl, stir flour, milk & salt. Add eggs, 1 at a time, & stir to combine. Small lumps may remain. Do not overmix.

Using a 1/2 cup measure, gently pour batter into center of each prepared popover cup.

Bake for 20 minutes.
Reduce heat to 350 degrees and bake about 20 more minutes.
Immediately invert pan to remove and serve hot.

Enjoy!

[Mel C.]

I saw Ms Diva mention popovers elsewhere....I don't know what a popover is...I'm thinking maybe it's like a turnover?????? but what is a popover cup? Is it like a muffin cup?

[Diva]

Originally Posted by Mel (aka BlistexLez)

I saw Ms Diva mention popovers elsewhere....I don't know what a popover is...I'm thinking maybe it's like a turnover?????? but what is a popover cup? Is it like a muffin cup?

Not quite, Mel.....it's a quirky~looking pan. Here's a > > LINKY LOO < <

And when it rises, it literally "pops over" the top.....it's a pretty roll, to be sure. And there are all kinds of variations of this recipe. But this is the one I use for a meal.

[Words]

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie).

Anyone?

[Lady Jewel]

Does anyone have any good sugar free dessert recipes that do NOT require the use of Splenda??

Jewel

[Diva]

Originally Posted by Words

Does anyone have a tried and tested recipe for sour dough? W/we have one recipe but it calls for adding a cup of flour and half a cup of water per day, which to me, seems rather a lot (I have visions of going in the kitchen and finding this great big dough monster coming at me like something out of a Hitchcock movie).

Anyone?

Back in the day when I was a stay~at~home Mom, I made bread all the time.....sour dough was one of them. What I did was to take out a portion of the starter, add 1/2 cup flour and 1/2 water....so the measurements You mentioned for flour was more than I used. (I found my old recipe for starter, etc.) And You stir it down, too, so that it "collapses" and doesn't take over a la Hitchcock movie!

I hope that helped.....happy baking! You're making me want to bake bread again!!!

~Diva

[Julie]

I have nothing to offer, as I do not cook... Perhaps this topic will offer me the incentive (imagine that) to want to cook. The last recipe I followed (to the note), was for a chocolate cake with coffee - it asked for a cup of coffee, and that is what it got. A cup of coffee grounds.

Studied at the culinary and still I do not cook. Entering my mid-life stage, so perhaps a new day is upon us. Maybe I just need a new stove (perk).

I will be subscribing to this thread... Hopefully will have a recipe I have tried from you to report.

Julie

[Scorp]

Well, this sicilian loves to cook. So here's a few of my family secret recipes. So folks you want to impress that special someone, then here's a definite way to their heart

I never measure ingredients, but here are approximate measurements.

Scorp's Sauce: (yeah I call it sauce, not gravy)

1 large can of crushed tomatoes (kitchen ready style)
1 small can of tomato paste
1/2 of small onion diced
2 or 3 Tablespoons Olive Oil
2 or 3 garlic cloves diced
3 Tablespoons parsley
3 Tablespoons basil
3 cloves garlic (minced)
1 Teaspoon salt
1 Teaspoon pepper

In large saucepan add olive oil.

Sautee' onion and garlic on low heat until translucent (DO NOT BURN).

Next, add the crushed tomatoes and tomato paste. Add 1 can of water to each equivalent can and pour in.

Add parsley, basil, salt and pepper.

Be sure to turn the heat down to low, so it simmers for no more than an hour or an hour and half and stir often.

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Scorp's Meatballs:

Ground Hamburg
1 egg
1/4 cup (FRESH) grated parmesan cheese
1/2 cup unseasoned bread crumbs
2 Cloves Garlic (minced)
3 Tablespoons basil
3 Tablespoons parsley
1 tsp. salt
1/2 Tablespoon pepper

Mix all of the above together. If it's too moist, add a little more breadcrumb.

Roll into balls and you can either fry these in olive oil until golden brown (and then toss into the sauce) or just toss them right into the sauce and let them cook in there. Either way, they're awesome. Cook on medium heat for about an hour and a half. Lower the heat after a 1/2 hour or so. Stir often.

================================================== =====


Scorp's Lasagna:

1 box of lasagna noodles (the kind you boil)
2 Tablespoons of oil (add to lasagna noodles so they don’t stick together)
1 LARGE tub of Ricotta
Large pkg of Mozarella (skim is fine to use too)

Ricotta Mixture:
1 whole egg
3 Tablespoons (FRESH) grated parmesan cheese
2 Cloves Garlic (minced)
2 Tablespoons (fresh) basil (minced)
2 Tablespoons (fresh) Italian parsley (minced)
1 tsp. salt
1/2 Tablespoon pepper

Boil and drain the lasagna noodles. Handle them with care as they can fall apart easily. Be sure all the water is drained and they aren’t as wet.

Layer lasagna pan with sauce <not too much, but just enough so the noodles will cover it.

After layering noodles, Put big globs of the ricotta mixture on each noodle and spread evenly.

Next put some sauce over each noodle with the ricotta mixture about (2 Tablespoons) and spread over the noodles. Also spread some mozzarella over each noodle and continue layering.

Cover the last ricotta layer with the lasagna noodles and cover with heaping spoons of sauce. Top it off with more mozzarella over the lasagna and grate some parmasean.

You can refrigerate the pan of lasagna until you’re ready to cook it in the oven.

Cook at 350 degrees until mozzarella cheese is golden and bubbly.
=================================================
Garlic Bread:

1 loaf of Italian or French bread
Garlic cloves
Salt
Pepper
Butter
Parmesean
Parsley (fresh or flakes)

Slice the bread down the middle so you end up with 2 halves

Crush garlic so it becomes like a paste (make sure you crush enough so enough is spread on the halves

Room temperature butter <for spreading> Mix into garlic paste

Add minced parsely (2 Tablespoons), some salt and pepper Mix the garlic paste, and rest of ingredients together and spread over the halves of bread

Sprinkle parmesan over everything


Bake at 300 degrees until bread becomes golden (MAKE SURE YOU CHECK THE BREAD AS IT CAN BURN)

These are a definite crowd pleaser. No one will be disappointed...

[Diva]

Almond Pound Cake

Cake:
1 8-oz. can almond paste (not marzipan)
2 sticks unsalted butter
1 1/3 c. sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp each almond & vanilla extract
1/4 tsp salk
6 lg. eggs
1 c. sour cream
3 c. all-purpose flour

Glaze:
1 1/2 c. powdered sugar
3 T. sour cream
1 tsp almond extract
1/2 tsp water

Preheat oven to 325.
You'll need a 10" tube pan with a removable bottom, coated with Pam.

Grate almond paste on large-hold side of a box grater into a lg. bowl. Add butter, sugar, baking powder, baking soda, extracts and salt. Beat with mixer on medium speed until creamy. Beat in eggs, 1 at a time, then beat in sour cream. With mixer on low, beat in flour just until blended.

Scrape batter into pan and smooth out the top. Tap pan on counter to remove any air pockets. Bake 1 1/4 hours or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack 10 minutes. Cut around tube & sides of cake with a thin knife & invert cake onto rack. Remove sides and bottom and cool on rack completely.

Whisk all ingredients of the glaze until smooth. Spoon glaze over cake. Sprinkle sliced almonds over cake....and if You want it sparkly, edible white glitter, too. Garnish with mint sprigs.

YUMMIE!

[Bootboi]

Originally Posted by Diva

This is an easy, schmeezy recipe. But one DOES need a popover tin in which to bake these. The recipe makes 6.

Preheat oven to 425.

1 1/2 c. all-purpose flour
1 1/2 c. milk
1 1/2 scant tsp. salt
3 lg. eggs

Generously butter a 6-cup popover tin, set aside.

In a medium bowl, stir flour, milk & salt. Add eggs, 1 at a time, & stir to combine. Small lumps may remain. Do not overmix.

Using a 1/2 cup measure, gently pour batter into center of each prepared popover cup.

Bake for 20 minutes.
Reduce heat to 350 degrees and bake about 20 more minutes.
Immediately invert pan to remove and serve hot.

Enjoy!

Instantly started salivating over this ... Going to try this receipe as I adore Popovers.

[WolfyOne]

I'll be back later to post a couple easy soup recipes I recently tried. Those at my house also enjoyed them. I picked up a soup recipe magazine that has some wonderful recipes in it. With the changing of the weather, we'll be trying many of them at our house.

[PinkieLee]

OMG... this thread is like freakin' food porn! Yeah, my mouth is watering y'all

[MizzSabra]

Originally Posted by PinkieLee

OMG... this thread is like freakin' food porn! Yeah, my mouth is watering y'all

FoodPorn? I'm the Queen of FoodPorn!

Link to my FoodPorn by Sabra on FB!

[owen4u1904]

Here is some recipes I like. Like I said, I love to cook and bake. It makes my stress levels go down. I turn on my music and just go at it.

Upside Down Pizza Casserole

1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings

_______________________________________________
Pork Chops and Sauerkraut

4 pork chops
salt and pepper
2 tablespoons olive oil
12 oz sauerkraut
1/4 onion thinly sliced
1/2 small apple peeled cored and chopped
1 teaspoon dried parsley flakes
1/4 teaspoon celery seed
1/4 cup beer

sprinkle pork chops with salt and pepper to taste. heat olive oil in skillet and brown pork chops on both sides.
drain sauerkraut. mix sauerkraut, onion, apple, parsley and celery seed. put pork chops in a baking dish then cover with sauerkraut. pour beer and drippings from skillet over. cover tightly and bake at 350 for 90 mins.

the recipe says 90 mins but i took mine out after 80. the dish was getting dark. and i didnt want to burn them

_________________________________________________
Coffee Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

[Diva]

Originally Posted by Bootboi

Instantly started salivating over this ... Going to try this receipe as I adore Popovers.

They're very good! And quite the tasty addition to Fried Chicken!!

~Diva

[GinaSofia]

I made this the other night and my vegetable-hating Honey LOVED it!
She's asked me to make it again tonight.This time I'm going to substitute marinated artichoke hearts instead of the asparagus.
Also,I used very little of the breadcrumbs.

SERVES 4 (as an appetizer or else you're gonna want to eat 2 per person)


Ingredients
1-1 1/4 lb portabella mushroom (4 large)
1 tablespoon virgin olive oil
2 teaspoons virgin olive oil
1 1/2 cups fresh asparagus, cut (about 5 ounces spears)
1/3 cup shallot or sweet onion, chopped
2 fresh garlic cloves, minced
1 large roma tomato, diced (1/2 cup)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 cup fresh breadcrumb (Italian or multi-grain)
1/4 cup romano cheese or parmesan cheese, grated
parsley flakes

Directions
1 Preheat oven to 400 degrees F.

2 Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet.

3 Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally.
4Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.

[Diva]

GS.....this sounds amazing! Thanks for sharing this!


~Diva