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Does anyone have a recipe for a good, cheesy, chicken enchilada soup? :)
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BUMP
After the talk in the Random thread about slow cooker recipes, I wanted to bump this one to share a recipe I made last week. It was really good, even the leftovers didn't last!
Herby French Dip Makes 6-8 servings Prep time: 5 minutes Cooking time: 5-6 hours Ideal slow cooker size: 4-qt 3-lb chuck roast 2 cups water 1/2 cup soy sauce 1 tsp. garlic powder 1 bay lead 3-4 whole peppercorns 1 tsp. dried rosemary, optional 1 tsp. dried thyme, optional 6-8 French rolls 1. Place roast in slow cooker. 2. Combine remaining ingredients in a mixing bowl. Pour over meat. 3. Cover and cook on High 5-6 hours, or until meat is tender, but not dry. 4. Remove meat from broth and shred with fork. Stir back in sauce. 5. Remove meat from the cooker by large forkfuls and place on French rolls. I am looking for other yummy recipes along these lines. |
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Beer Popsicles!
What You Need Ingredients 6 Limes 6 teaspoons of Light Agave Nectar 6 cans of beer (we used Tecate) Materials 6 wooden skewers, sticks or plastic utensils 1 bowl for each can of beer 6 plastic party cups (optional) Instructions 1. Open Cans: There are two methods to making these popsicles. The first is made in the can where you'll have to remove some of the beer before adding in the extras (see: drink). You'll want to "remove" roughly 1/4 of the can so it doesn't expand into a beer volcano in your freezer (just trust us on this one). The other method is to pour the entire contents of the can into a plastic party cup. You'll be able to freeze the entire beer, but it will require buying said cups, so the choice is up to you. Either way, open your cans. 2. Add In Agave & Lime: When adding in the lime, we found it just as easy to juice the lime directly over the can or cup (instead of into a bowl first). Make sure your limes have been softened a little first by rolling them on the counter or popping them in the microwave for 10 seconds. Stir the contents of the cup or can until mixed (15 seconds). 3.Add Sticks: You can use almost anything in the kitchen as a stick if you don't want to purchase popsicle sticks (we used plastic silverware and bamboo skewers). Just be aware that anything wooden inserted into the mix should be moistened first. Either a quick dip in the beer or with water, this is a step that can't be skipped. If you do, your mixture will bubble and foam for roughly 20 minutes. There's a good chance (like it did in our kitchen) that it will bubble right over the edge of your container and escape to the counter and potentially floor. Note: Check the photo above for tips on inserting your stick through the pop tab to hold it in place) 4.Time To Freeze: The length of time each popsicle will take to freeze is determined by two things. The first being your freezer's temperature and the other is how well your mix was, well... mixed, so make sure all the agave and lime is combined! We placed each can or cup in a small bowl to catch any escaping juices and although this is an optional step, we highly suggest it for your first few attempts. Allow to freeze solid for 3-4 hours or overnight. 5.Removal: If you used the party cup method, removing the pop from the can is as simple as giving it a twist and it should pop right out. If you used the can, here's what we suggest. Use a serrated knife to cut off the bottom and slide the pop out of the can. We don't like the idea of keeping the pop in the can for fear of cutting ourselves, so if you're worried about drips, use a small plastic bowl on the bottom to catch the juices. 6. Enjoy! You can eat them just as they are or even sprinkle them with a little salt first. Make sure to share with the neighbors for an extra dose of friendliness. Additional Notes: We did try this method with other beers and ciders (in which additional sugar isn't needed) and had the same results — frozen solid. We were worried originally that they wouldn't freeze all the way, but depending on the alcohol content in your starting beer, it might take a little longer in the freezer. Try using smaller cups to make a smaller size popsicle as they can be a little daunting for some. Give them a try at your next party or get together and beat the heat with a little sour and sweet! |
i knew we had a thread about recipes!
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This is absolutely the best Banana Pudding I have ever had.
Banana Pudding 3 (3 oz) boxes instant vanilla pudding 4 cups cold milk 1 medium sized box Vanilla Wafers 1 (8oz) carton Cool Whip 10-12 bananas 1 (8oz) carton sour cream In a large bowl, add milk to instant pudding and beat for exactly 2 minutes with electric mixer. Fold in sour cream and Cool Whip. In 13 x 9 inch dish, layer wafers and bananas; pour half of pudding mixture over bananas, then add additional layers of wafers and bananas; pour remaining pudding mixture over this. Garnish with finely crushed wafer crumbs. Cover and refrigerate over night. |
Key Lime Pie
1 can condensed milk 4 egg yolks, slightly beaten, reserving 3 whites and 1 egg white separately 1/2 cup key lime juice 6 Tablespoons sugar 1/2 teaspoon cream of tartar 1 graham cracker crust Mix condensed milk, egg yolks and lime juice in medium sized bowl. Beat 1 egg white stiff with electric mixer. Fold into previous mixture and pour into graham cracker crust. Beat remaining 3 egg whites and gradually add 6 TBSPS sugar and 1/2 tsp. cream of tartar until stiff peaks can be formed. Pour onto pie filling and sculpt into peaks. Bake at 350 degrees until meringue is golden brown. Place on wire rack until cooled. Keep uneaten portion in Refrigerator. |
I made this over the weekend, and it was awesome! Advice: cut up everything before you start! You can also make a double recipe and freeze some.
Chicken and Seafood Jambalaya (Paul Prudhomme) Makes 4 main-dish or 8 appetizer servings Preheat oven to 350 degrees. Seasoning mix: 2 whole bay leaves 5/16 t white pepper 1 ½ t salt ¼ t black pepper 3/8 t ground red pepper (cayenne) ¾ t dried thyme leaves 1 ½ t dried oregano leaves 2 ½ T vegetable oil 2/3 C chopped smoked ham, about 3 oz ½ C smoked sausage (Kielbasa), 3 oz 1 ½ C chopped onions 1 C chopped celery ¾ C chopped green bell peppers ½ C chicken, cut into bite-size pieces, about 3 oz 1 ½ t minced garlic 4 medium-size tomatoes, peeled and chopped, about 1 lb ¾ C canned tomato sauce 2 C chicken broth ½ C chopped green onions 2 C uncooked rice 1 ½ dozen peeled medium shrimp, about ½ lb Combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, heat the vegetable oil over medium-high heat. Add the smoked ham and Kielbasa and sauté until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery and bell peppers; sauté until tender but firm, about 5 minutes, stirring occasionally and scraping pan bottom well. Add the chicken. Raise heat to high and cook 1 minute, stirring constantly. Reduce heat to medium. Add the seasoning mix and minced garlic; cook about 3 minutes, stirring constantly and scraping pan bottom as needed. Add the tomatoes and cook until chicken is tender, about 5 to 8 minutes, stirring frequently. Add the tomato sauce; cook 7 minutes, stirring fairly often. Stir in the stock and bring to a boil. Then stir in the green onions and cook about 2 minutes, stirring once or twice. Add the rice and shrimp; stir well and remove from heat. Transfer to an ungreased 8x8-inch baking pan. Cover pan snuggly with aluminum foil and bake at 350 degrees until rice is tender but still a bit crunchy, about 30 to 45 minutes. Remove bay leaves and serve immediately. |
Oh, and here's another one.
Artichoke Dip 1 Cup Mayo 1 8 oz bar of Cream Cheese (Softened) 1 Cup Parmesan Cheese (the powder kind) 1 14oz can of artichoke hearts packed in water 1 small can of diced green chilies 1/2 small can of diced jalapenos Drain the water/juice from everything that came in a can and put everything into a bowl. Mix with a mixer for a minute or so, until everything appears mixed and the only lumps come from artichoke and peppers. Put into a 9x9 glass pan and bake in a 350 degree oven for 30 minutes, the edges will become a lovely golden brown. |
Gumbo
Ingredients Roux: 1cup oil (vegetable or lard) 1cup all purpose flour Meats: 1lb andouille sausage (or smoked sausage if you can't find andouille), sliced and browned Either: 1lb dark meat chicken, cut into bite sized pieces and sauteed before adding or 1lb shrimp, oysters, crab (Traditionally, Gumbo is either chicken OR seafood.) The Trinity (Base for any Cajun dish): 1 medium sized yellow onion, diced 1 green bell pepper, diced 3-4 stalks celery, diced Remaining ingredients: Garlic, several cloves according to taste, diced Okra, fresh or frozen- if fresh, get 1/2 pound, slice and saute in pan before adding to gumbo (It's not GUMBO without OKRA--- It's what the word means! :) ) Cayenne Pepper, to taste 6-8 cups Chicken Broth Salt, to taste First, make your roux. I have a trick to save you a lot of sweat and time. Preheat the oven to 350˚. In an oven safe pot, large enough to make the whole Gumbo, slowly mix the flour into the oil on the stove over high heat until smooth. You do not want any lumps in your roux. Instead of stirring this over high heat for an hour, you will put a lid on the pot and transfer to the oven for an hour. The indirect heat will brown the roux perfectly during this hour! It will be dark, almost chocolate brown. While you are waiting for your roux, get your mis en place ready. When your roux is done, pull it out of the oven and carefully stir in your Trinity and garlic. The roux will be hot enough to saute the vegetables. Turn the heat on medium high. Salt generously at this point. Whisk in the chicken broth, but make sure to leave the soup fairly thick. Gumbo is a thick soup like a chowder, not chicken noodle soup! You can add more later, if needed. If you don't whisk, your roux will float like balls of fat throughout your soup. Taste for flavoring now. Add more salt. Add your Cayenne. Remember that it should be spicy but not so hot that you can't taste the other flavors. Add your sausage and chicken (if you're using chicken.) Also add okra. Allow to come to a boil then simmer for about 30 minutes. Don't add seafood until the last 15 minutes so it doesn't overcook. Seafood: if you use shrimp, I don't leave on the shells. It's too messy. If you're using lump crab meat, go through it a couple times looking for shells. No matter how nice it is, they ALWAYS leave some shells in, which does not make for good eating! Oysters should be strained so you can check for shells, but save the liquor and add to the pot...it really makes the Gumbo special!! If your oysters are huge, just tear them up a little to bite size pieces. Serve over long grain white rice and enjoy! |
This receipe thread is great.
I tried googling a receipe on buckeyes but not sure how it will come out. Does anyone have a favortie receipe on making buckeyes? I will be so thankful and my husband too. He is a Mr. Ohio boy. Before his mom passed away, she used to make buckeyes but no one in the family has the receipe. |
This is my favorite food, perfect for a cold day!
Traditional Dutch winter recipe: "boerenkool stamppot" Kale Mash
*Polish sausages are not what's traditionally used, but "rookworst" or smoked sausage is hard to find in the U.S.. Polish sausage is similar, but make sure you pick one with fine meat, not crude. Boil the potatoes, and boil the curly kale. Meanwhile, bake the diced bacon until slightly crispy and put the bacon to the side. Use the fat to make the gravy. Cook the sausages. When the potatoes and kale are done mash them together in a large pan. Add mustard, a bit of milk, vinegar, salt and pepper to taste. It should be quite hearty. Stir in the bacon and put gravy in a gravy boat or bowl. Slice the sausages and arrange on top of the mash. Can be served with gherkins or pickled onions http://cucinadelsole.typepad.com/pho...boerenkool.jpg |
Curried Fruit
1/3 cup butter
3/4 cup light brown sugar 4 t. curry powder 1 can pineapple chunks, drained 1 can pears, drained 1 can peaches or apricots, drained 8 or 10 maraschino cherries Melt butter, sugar and curry powder together. Pat drained fruit dry on paper towels and arrange in a shallow casserole dish. Pour sauce over fruit. Bake 1 hour (uncovered) at 325 degrees, ahead of time. Serve warm or at room temperature. May be prepared a day ahead and warmed for 30 minutes before serving. |
@Jen, I'd be interested in "cooking for one/two" sites and recipes. I end up freezing, sharing, etc. and find that when BF and I cook together, we still end up with a LOT of leftovers.
In the meantime, here's my fail-safe, tried and true, easiest recipe ever (think I posted it elsewhere on GC but too lazy to look): CROCK POT SHREDDED BEEF 1 London Broil, doesn't matter what size as long as it fits in your crock pot 1 Packet Au Jus Mix (sold where the gravy/taco mixes are, you need Au Jus, not anything else) Put the London Broil in the crock pot, and sprinkle the Au Jus mix on it. Put the lid on the crock pot, set it on low, and leave it for about 6 hours. It'll make its own juice, trust me. Fork shred the meat in the crock pot when it's done. Serve it on rolls, in tortillas, etc. It's outrageously delicious and can feed a hungry crew. If I get ambitious, I'll start compiling GC recipes into some sort of order (eg Cookies, Main Dishes, etc). But don't hold your breath, I'm short on ambition these days. |
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Some cakes and muffins you can freeze once they are baked. I routinely make a dozen banana-walnut muffins and freeze half in a zip lock bag. Banana Muffins Mash 3 ripe Bananas Add: 1 egg 2 T. Oil ¼ c. Milk ¼ c. Sugar 1 tsp salt 1 tsp baking soda ½ tsp baking powder Beat well Gradually add in 1 1/2 c flour until moistened Fold in ½ c. chopped nuts (I use more) Pour into Greased Muffin pan Bake 20 minutes at 350 Yields 12 muffins |
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