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  1. #21
    Kate9803
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    Here's a pie recipe that I've made almost every Thanksgiving since 1998 (oldest DS's birth year). My family loves it; I hope you will, too.
    http://find.myrecipes.com/recipes/re...cipe_id=257711

  2. #22
    Super Poster Emeli's Avatar
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    I am going to share with you the recipe for my most famous salad. It is the very essence of delicious and nutritious. I will make the recipe in per person format, just double it for each person.

    Salad:
    Handful of shredded iceberg lettuce
    1/2 tomato, finely chopped
    1/4 cup of chopped feta cheese (or grated tasty)
    1 tbsp sliced olives
    (optional) 1/4 finely chopped salad onion

    Dressing:
    1/2 tsp wholegrain mustard
    1/2 tsp minced garlic
    1 part olive oil
    1 part white vinegar
    1 tbsp natural yoghurt or tzaziki

    I don't think I need to explain the method of mixing and tossing here. If you want to make it a full meal, add 1 chicken breast fillet, grilled and sliced. It is awesome++



    J is for Journal, that's good enough for me.

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  3. #23
    Community Host ChristaM's Avatar
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    Slow Cooker Cheesy Corn

    Makes: Lots!!
    From: Christam

    Ingredients
    3 - 16oz pkgs of frozen corn
    8oz pkg of cream cheese
    1/4 c. butter, cubed
    3 Tbsp water
    3 Tbsp milk
    2 Tbsp sugar
    6 slices american cheese - cut into pieces

    Directions
    Combine all ingredients in slow cooker. Mix well, cover. Cook on low for 4 hours or until heated through and the cheese is melted.

    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

  4. #24
    Community Host ChristaM's Avatar
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    Corn Bread Stuffing
    Makes - Giant batch - enough for a 17pd turkey + extra!

    Ingredients
    3 batches of corn bread (Jiffy blue box mixes); cook as directed on packages then cut bread into cubes.
    4 cups of chopped celery
    4 cups of chopped onion
    1/4 cup butter
    6 eggs
    2 cans of chicken broth
    4 chicken bouillon
    2 Tbsp sage
    2 Tbsp poultry seasoning
    2 Tsp of Pepper


    Directions
    1. Cook and cool the corn bread. Once cool, cut into cubes.
    2. In a large skillet, saute the celery and onion in the melted butter until soft.
    3. In a microwaveable safe dish, combine the bouillon and broth. Heat until the bouillon is disolved.
    4. In a very large bowl, combine the eggs, broth & seasoning.
    5. Stir in the prepared cornbread; mix well. The corn bread will fall apart.
    6. If cooking inside a turkey, bake at 325 for 30 minutes longer than the directions on the turkey.
    7. If cooking outside the turkey, pour into appropriate size bake dish and bake covered at 325 for about 1.5- 2 hours

    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

  5. #25
    Community Host ChristaM's Avatar
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    Default Cranberry Cheesecake

    Frozen Cranberry Cheesecake
    Makes 2 pies

    Ingredients
    8oz pkg cream cheese; softend
    1/2 cup sugar
    1 pkg cool whip
    1 can whole berry cranberry sauce
    2 ready made graham cracker, chocolate, or shortbread pie crusts

    Directions
    With an electric hand mixer, blend together the cream cheese and sugar. Stir in the cool whip and then add the cranberry sauce. Stir until well combined. Pour into pie crusts and freeze until set.

    To serve, let soften just a bit -- slice and serve. Refreeze any leftovers.
    Me: Christa, 41
    DH: Craig, 47 (Married: 8/19/05)
    DD: Kendall Evelyn (10/6/06)
    DS: Quentin Vincent (4/14/09)

    : November 2012@ 10 weeks (due date: 6/22/13)
    : June 2013 @ 7-1/2 weeks (due date: 2/10/14)
    : December 2013 @ 4 weeks (due date: 8/9/14)
    : April 2014 @ 4 weeks (due date: 1/1/15)
    : July 2014 @ 4 weeks - Chemical (due date: 3/5/15 )

  6. #26
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    Here is one for Friday nights

    fillets of you favorite white fish
    cover with salsa
    top with shredded cheddar
    Bakes at 350 until cheese is golden

    Serve over rice
    Louise





    http://www.fertilityfriend.com/home/bdbbf


    God gave Joseph his sister Juliet on November 19th, 2010.

  7. #27
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    I make these for Christmas, however, I had to type this out for a friend of mine in UT, who tasted a Pierogi for the first time and had to find out how they are made so she could make them for her hubby.

    Basic Pierogi Dough Ingredients:

    3 cups flour
    1 egg yolk
    start with one cup of boiled milk add slowly until the dough comes to texture

    The basic dough for dumplings with mushrooms or cabbage - 1/2 cup less flour and boiled water instead of milk.

    Dough Preparation:

    Mix flour, egg and add milk and work dough until firm. Divide into 2-3 parts and roll each piece into a thin sheet 1/8-3/16's of an inch thick (add some flour if too sticky) on a floured board. Use 2 in biscuit cutter. I usually roll out dough to 1/4 in thick, use the biscuit cutter, and then thin it down to 1/8 of an in thick. Use small teaspoon or sugar spoon to place a rolled lump of filling in the middle of the dough. Fold over, seal with egg white wash on a pastry brush (from the cheese/potato mix) and tightly press the edges closed with tines of a fork in a fan shape. Place on wax paper tray until ready to set the dough with boiling water.

    Bring to boil a 3/4 full large kettle of water. You may salt a water a bit. Place several pierogi in the boiling water and watch until they rise to top. After the pierogi has come to surface continue boiling for a couple of minutes. Remove pierogi from kettle, pat the pierogis dry with paper towels or a microfiber cloth, place in container, you may add butter or margarine to prevent pierogi from sticking together. Store in refrigerator or freezer (I lay flat in a ziplock bag).

    Hint: do not keep dough exposed to the air for too long without stuffing because it dries out and it is impossible to tightly fold it. Edges need to be pressed really tight.

    (pierogi ruskie)
    Cooked potatoes and white cheese (pot or cottage) mashed or ground, add cut fried onion, add pepper, salt, marjoram, dill mixed thoroughly.

    (pierogi z miesem)
    Chopped leftover roast or boiled beef, add minced fried onion+ salt, pepper and other spices to taste.

    (pierogi z jagodami)
    Dried and poured with sugar blueberries, be careful the edges of dough need to be pressed really tight.


    Aunt Ella's recipe for Cheese/Potato Filling...

    1/4 cup onion, grated or diced (smaller the better here)
    2 Tbl butter (UNSALTED)
    1 cup or less cold mashed potatoes (no box, by scratch, and easy on the butter, you want them super stiff)
    2 cups farmers cheese or Neufatchel Cheese (go by weight 16 oz here!)
    2 to 3 egg yolks
    Salt and Pepper, to taste with a pinch of dried marjoram and a pinch of dried dill.

    Over medium heat, in a small skillet, saute and cook onion in butter until its soft and translucent.

    Set aside until all dough and filling is used. Place on parchment-lined or wax paper on cookie sheet. If you have extra filling, they make awesome tater pancakes!

    To serve, Saute in butter (baking is for whimps) and chopped onion slices until the pierogi's/onions are golden brown. Serve with dollops of sour cream, and a small custard sized cup of apple sauce. A typical lenten potato rogi meal is 8 'rogis for an adult.
    Call me Nay mom to 6....all adopted!
    Traci 15
    Leigh 9
    Brandon 7
    Suzanne (1-18-2009)
    Kyle & Luke (1-22-2009)

  8. #28
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    This sounds good to me! Might have to try it sometime!

    https://www.wegmans.com/webapp/wcs/s...oductId=348473

    Slow-Cooked Pineapple Chili




    MAKES 11 cups ACTIVE TIME: 10 min TOTAL TIME: 4 hour 10 min - 8 hour 10 min
    1 lb Food You Feel Good About 85% Lean Ground Beef
    2 pkgs (8 oz each) Food You Feel Good About Diced Green Peppers & Onions
    1 1/2 cups Bolthouse Farms Matchstix Carrots (about 5 oz)
    1 pkg (8 oz) sliced mushrooms
    1 can (28 oz) Italian Classics Crushed Tomatoes with Herbs
    2 cans (15.5 oz each) dark kidney beans, drained
    1 can (8 oz) Food You Feel Good About Crushed Pineapple, drained
    2 Tbsp chili powder
    Salt and pepper to taste




    You'll Need: 6-8 qt slow cooker
    1. Brown ground beef in skillet on MEDIUM, breaking up meat with spoon as it cooks. Drain off excess drippings.
    2. Add beef, peppers and onions, carrots, mushrooms, tomatoes, beans, pineapple, and chili powder to slow cooker. Stir and cover. Cook 4 hours on HIGH or 8 hours on LOW. Season to taste with salt and pepper.


    Fruits and Vegetables: 1 cup(s)


    Calories: 220
    Nutrition Info: Each serving (1 cup) contains 220 calories, 25 g carbohydrate, (7 g fiber), 15 g protein, 6 g fat, (3 g saturated fat), 30 mg cholesterol, and 390 mg sodium.

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