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Thread: The Dungbeetle Mamas' Recipe Tuesday *Volume 2*

  1. #71
    Posting Addict ShermanElroy's Avatar
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    That chicken sounds yummy Marla! I'll have to try that...DH loves creamy chicken recipes.

    Here's the one I tried tonight, pretty standard stir-fry type recipe, nothing fancy but it was go-ood! I got it from Cooks.com

    Chinese Pepper Steak

    1.5 lbs sirloin steak; sliced thinly
    2 green bell peppers; cut into bite-sized pieces (I didn't have green or red, only orange and yellow, still tasted fine)
    1 yellow onion; cut into bite-sized pieces (I omitted because I didn't have any, I threw some dried onion in, but it could have done without as well)
    1 can diced tomatoes; drained
    2 cups water
    1/4 cup vegetable oil (you don't need this much, just put in as much as you'd normally use to stirfry)
    1/2 teaspoon ground ginger
    1 teaspoon garlic salt
    1 tablespoon granulated sugar
    2 tablespoons corn starch
    4 tablespoons soy sauce

    Heat oil in a large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt, and ginger. Bring mixture to a boil, cover and cook for about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.

    Combine the sugar, corn starch, and soy sauce in a bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cool, uncovered, until the sauce thickens.

    Serve over steamed rice.
    Shermie






  2. #72
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    Lentil Loaf

    Ingredients

    2 cups water (used half veggie broth)
    1 teaspoon salt
    1 cup lentils
    1 small onion, diced
    1 cup quick-cooking oats
    3/4 cup grated cheese (cheddar, swiss, jack or american)
    1 egg, beaten (I omitted the egg)
    4 1/2 ounces spaghetti sauce or tomato sauce (use 8 oz if omitting the egg)
    1 clove garlic (or 2 or 3)
    1 teaspoon dried basil (I used fresh)
    1 tablespoon dried parsley
    1/2 teaspoon seasoning salt
    1/4 teaspoon black pepper

    Directions

    Add salt to water/broth and boil in a saucepan. Add lentils and simmer covered 25-30 minutes, until lentils are soft and most of water is evaporated. Drain and partially mash lentils. Scrape into mixing bowl and allow to cool slightly.

    While lentils are boiling, in mixing bowl add onion, oats, cheese, garlic, basil, parsley, seasonings and mix.

    When lentils are slightly cooled, add egg and tomato sauce, then the rest of the ingredients in the bowl.

    Spoon into loaf pan that has been generously sprayed with Pam (non-stick cooking spray) or well-greased and smooth top with back of spoon.
    Bake at 350 degrees for 30- 45 minutes until top of loaf is dry, firm and golden brown.
    Cool in pan on rack for about 10 minutes.
    Run a sharp knife around edges of pan then turn out loaf onto serving platter.

  3. #73
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    Artichoke Chicken & Olives

    1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
    1 (14.5 oz) can diced tomatoes
    1 cup chicken broth
    1/2 cup sliced pitted ripe olives (or 1/4 cup capers)
    3 tbsp quick cooking tapioca (didn't have any so used a tbsp of cornstarch whisked with the broth... maybe should've used more though)
    3/4 tsp dried thyme
    1/4 tsp pepper
    2 cups sliced fresh mushrooms (omitted)
    1 pkg frozen articholes (I had a 540 ml jar of artichoke hearts, I used that and quartered them)
    1 medium onion, chopped
    1/4 cup dry white wine or chicken broth
    2-3 tsp curry powder (found this did nothing but make everything yellow-ish... I would suggest using curry paste and adjusting to taste depending on how spicy you like it)
    1/4 tsp salt
    4 cups hot cooked couscous (I used basmati rice)

    Rinse chicken and set aside. In a 3 1/2 qt crockpot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives and wine (or broth). Stir in tapioca, curry powder, thyme, salt, and pepper. Add chicken. Spoon some of the tomato mixture over chicken. Cover and cook on low for 7-8 hours or high for 3 1/2-4 hours. Serve with hot cooked couscous.

    **This was good but bland with the curry powder. Next time I'll make it using curry paste. Dh had eaten my leftover can of olives so I had to make it without olives too!**




    I saw this one today too while I was looking for something to make for supper... almost made it but I didn't have the honey or chili sauce. It sounds good though so I'll put it on my "to try" list

    Crock Pot Cran-Orange Chicken

    12 oz fresh or frozen cranberries
    1/2 cup orange juice
    1/2 tsp mustard powder
    1/2 tsp ground ginger
    2 tbsp sugar
    2 tbsp diced crystallized ginger (optional)
    1 cup diced onion
    1/2 tsp mustard powder
    1/2 tsp cinnamon
    2 tsp lemon juice
    2 tbsp honey
    3 tbsp chili sauce or bbq sauce
    1 lb boneless skinless chicken thighs
    salt
    pepper
    1 orange, sliced and seeds removed
    1 tbsp cornstarch
    3 tbsp cold water

    In a small saucepan over medium-high heate, combine cranberries, orange juice, 1/2 tsp mustard powder, ground ginger, sugar, and crystallized ginger. Cook until most the berries have popped and sauce is thick, about 10-15 minutes.

    Remove from heat and stir in onion, 1/2 tsp mustard powder, cinnamon, lemon juice, honey, and chili sauce.

    Sprinkle chicken with salt and pepper. Place in slow cooker. Pour sauce over chicken. Cover and cook on low for 6 hours or on high for 3 hours.

    Add orange slices but do not stir. Cook on low for another hour or on high for another 30 minutes.

    Stir cornstarch into water. Drizzle into sauce in slow cooker. Cook another 10 minutes on high or until thick.

  4. #74
    Posting Addict GarlicBreath's Avatar
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    Hmm...I am confused by vbulletin

    Olive Garden Chicken Giardino

    Ingredients


    Giardino sauce Pasta dish Directions
    1. Giardino sauce:



    1. Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.


    2. **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.


    3. Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.


    4. Add the cream and stir until slightly thickened. Set aside.


    5. Saute the chicken pieces over medium heat. Set aside.In a large pot of salted water, cook pasta according to directions, until almost done.


    6. Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
    7. Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened
    *Time Saving Tip* Instead of using the white sauce mix, I mix 2 T flour into 2 T melted butter and whisk quickly to make a roux. Then I add the other liquids, omitting the lemon juice and white wine from the sauce--just because I don't like wine! I substitute chicken broth
    Albondigas Soup (Mexican Meatball Soup)Ingredients
    Meatballs
    Albondigas Soup
    Directions
    1. Make the meatballs first: Combine everything and mix thoroughly.
    2. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).



    3. You should make around 20 to 24 meatballs, set aside.



    4. Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.



    5. Bring to broil, and reduce heat and simmer for 10 minutes.



    6. Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).



    7. Return to simmer and cook another 10 minutes.



    8. Add zucchini and cook 10 minutes.



    9. Season with salt and pepper, to taste.
    10. You could top the soup with cooked rice, or just by itself.
    *Time saving tip* I start heating the liquid and throw in the veggies. Then I make the meatballs as it starts heating. After it starts boiling, I drop the meatballs in one at a time.

  5. #75
    WesHeat24
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    I know I'm a slacker at posting my recipes, so here are two that I've made this past month that the kids loved!

    Tomato 'n' Corn Risotta

    2 1/2 cups water
    2 cups milk
    3 tablespoons chicken broth
    1 large onion, finely chopped
    1 garlic glove, minced
    2 tablespoons butter
    3/4 cup uncooked arborio rice
    1 1/3 cups fresh corn (about 5 ears) I used 1 can of corn drained.
    1 medium tomato, peeled, seeded, and chopped. I used a can on tomatoes drained.
    1/2 cup grated Parmesan cheese
    1/2 cup fresh basil leaves, thinly sliced
    1/2 teaspoon salt
    pepper to taste

    In a large saucepan, heat the milk and chicken broth; keep warm.

    In a large skillet, saute the onion and garlic in butter until tender. Add rice; cook and stir for 2-3 minutes. Stir in 1 cup hot water mixture. Cook and stir until all liquid is absorbed.

    Add the remaining water mixture, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between each addition. Cook until the risotto is creamy and the rice is almost tender. Cooking time is about 20 minutes. Stir in remaining ingredients; heat through.-Taste of Home 2009.

    Sweet-and-sour brussel sprouts

    1/2 sliced bacon, diced (I used smoked sausage b/c I didn't have bacon)
    4 packages (16-oz each) frozen brussels sprouts, thawed.
    1 medium onion, finely chopped
    1/3 cup cider vinegar
    3 tablespoons sugar
    1 1/2 teaspoons salt
    1/2 teaspoon ground mustard
    1/8 teaspoon pepper.

    I only had 1 pack of sprouts and I just adjusted the recipe, still turned out fine.

    In Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel to drain.

    In the drippings, saute brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard, and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon (I didn't add the sausage back in and it was fine).

  6. #76
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    Posting for Kristin

    Quote Originally Posted by GarlicBreath View Post
    So I took advantage of my time off from work to try to make gnocchi. It was successful in the sense that I made something edible. It tasted good, but it didn't taste like the restrauant!

    So here's the recipe (I even measured amounts for you ladies)

    Gnocchi dough Ingredients
    8 small/medium potatoes
    1.25 c flour (and some to dust for later)
    1 egg yolk
    1/2 t salt
    Pepper to taste
    (...and 6 cloves garlic boiled with the potatoes)

    Creamy basil sauce:
    2 T butter/margarine
    2 T flour
    4 cloves garlic, minced
    1/4 c parmesan cheese
    3/4 c heavy cream or half and half
    1/4 c water, white wine, or chicken stock (if necessary)
    1 c fresh basil
    *I should have added 2 c spinach, steamed also*

    To make the gnocchi
    Peel the potatoes and cut into 6ths. Cook in cold salted water until fork tender. Here, you are supposed to put the potatoes through a potato ricer so you don't over mix. But I was lazy and used a mixer to make them smooth. Then fold in flour, egg, salt, and pepper to make a dough. Dust flour on your work surface. Separate the dough into quarters, and roll out into snakes. Cut into 1/2-1 inch slices to make the gnocchi.

    To cook, put in a big pot of boiling water. They cook in about 3 minutes. When they float, they are done. This makes a MILLION gnocchi...I think twice as many as we could eat. I froze half of them for another day.

    To make the sauce:
    Melt 2T butter in sauce pan. Add minced garlic and cook for a few seconds. Add flour and whisk to make a roux. Whisking constantly, slowly add the heavy cream. Add parmesan cheese and let it melt. Then add basil and steamed spinach. If you have an immersion blender, use it at this point. (OTherwise, cut the basil and spinach into little pieces before putting them in the sauce--then you don't have to steam the spinach first because it will wilt in the sauce.) I had to add about 1/4 c water because my sauce got too thick.

    Serve with the sauce over the gnocchi, fresh graded parmesan, and chopped basil.

    It was yummy!!!

  7. #77
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    Got this one from recipezaar.com... it was pretty good... though I did use more couscous than the recipe said and I probably shouldn't have

    Orange Cranberry Couscous

    1 cup dried couscous
    1 cup orange juice
    1 cup water
    2 tsp olive oil
    1 tsp salt
    2 tsp grated fresh ginger
    1/2 cup dried sweetened cranberries
    1 cup drained, canned mandarin oranges, cut up (I used 3 of the mandarin orange fruit cups I had stashed for kids' lunches LOL)
    2 tbsp toasted slivered almonds (I was lazy and didn't toast them)
    1 tsp olive oil
    1 tbsp finely chopped parsley (don't have fresh so just used a couple teaspoons of dried)

    In a saucepot, bring the orange juice, water, first 2 tsp olive oil, and grated ginger to a boil. Remove from heat.

    Add the couscous and stir well, cover and allow to reconstitute for 10-15 minutes.

    Meanwhile, stir together the dried cranberries, oranges, almonds, and parsley.

    Add fruit mixture to couscous and stir together.

    Top with the final teaspoon of olive oil and salt and pepper to taste (I didn't bother with this)

  8. #78
    Posting Addict GarlicBreath's Avatar
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    Made this for a quick dinner--I already had the cooked chicken from chicken salad that didn't happen, and I needed to use the broccoli.

    From: http://www.cooks.com/rec/view/0,1939...238194,00.html


    ONE - DISH CHICKEN 'N BROCCOLI BAKE

    3 c. (12 oz.) shredded Cheddar cheese
    1 1/2 c. cut up cooked chicken
    2/3 c. chopped onion
    1 (10 oz.) pkg. frozen, chopped broccoli, thawed and drained
    1 1/3 c. milk
    3 eggs
    3/4 c. Bisquick baking mix
    3/4 tsp. salt
    1/4 tsp. pepper
    Mix 2 cups of the cheese, chicken, onion, and broccoli in greased pie plate, 10 x 1 1/2 inch. Beat remaining ingredients, except cheese, until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake at 400 degrees until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until melted, 1 to 2 minutes. Cool 5 minutes. Bake at 400 degrees. 6 to 8 servings.



    I probably won't make it quite the same way again. DH said it was missing something, and the chicken was too bland for my taste. It took over 40 minutes to set.

    It's a recipe you could easily tweak to suit your own purposes. I was thinking about making a mexican version, using grilled chicken with a chipotle marinade, tomatoes, cilantro, cheese and salsa. Or a chicken club version with green onions, and bacon.




    ~Kristin, mom to Aden, Olivia, & Madeline~

  9. #79
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    Homemade Bagels

    1 tsp active dry yeast
    1 1/4 cups warm milk (110-115 F)
    1/2 cup butter, softened
    2 tbsp sugar
    1 tsp salt
    1 egg yolk
    3 3/4 - 4 1/4 cups flour (I think I used 4 cups0
    2 quarts water
    sesame or poppy seeds, optional

    In a large bowl, dissolve yeast in warm milk. Add butter, sugar, salt, and egg yolk; mix well. Stir in enough flour to form a soft dough.

    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

    Punch dough down. Shape into 12 balls. Push thumb through centres to form a 1-inch hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten.

    In a large non-aluminum saucepan, bring water to a boil. Drop bagels, one at a time (I did 4 because my pot was big enough), into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

    Sprinkle with sesame or poppy seeds if desired. Place 2 inches apart on greased baking sheets. Bake at 400 F for 20-25 minutes or until golden brown. remove from pans to wire racks to cool completely.


    Cranberry Nut Bagels

    1 cup plus 2 tbsp water (70-80 F)
    2 tbsp sugar
    1 tsp salt
    1 1/4 tsp cinnamon
    1/4 cup quick-cooking oats
    3 cups bread flour (I just used regular all purpose flour)
    2 1/2 tsp active dry yeast
    3/4 cup dried cranberries
    1/4 cup chopped pecans (I omitted)
    2 quarts water

    In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tbsp of water or flour if needed). Just before the final kneading add the cranberries and pecans.

    When cycle is completed, turn dough onto a lightly floured surface; cover and let rest for 15 minutes. Divide into eight balls. Push thumb through centre of each ball to form a 1-inch hole. Place on a lightly floured surface. Cover and let rest 10 minutes.

    In a large non-aluminum saucepan, bring water to a boil. Drop bagels, one at a time (I did 4 because my pot was big enough), into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

    Combine 2 tbsp brown sugar and 1 tsp cinnamon; sprinkle over bagels (I didn't do that part). Place 2 inches apart on greased baking sheets. Bake at 375 F for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool. (I suggest doing them at 400 F instead... I had to cook mine longer than it said at 375)


    Both of these are from the Taste of Home website. I think what I'd do another time though is just make the plain bagel recipe and add the cinnamon/craisin quantities from the other one and adjust to include the oatmeal. Dh said the cinnamon-craisin one is good, but I didn't like how it mixed/kneaded/rose as well... but that could be because it is written for a bread machine and I don't have one so just mixed/etc. by hand.

  10. #80
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    Roasted Red Pepper Tomato Soup with Onions, Garlic, Garbanzo Beans & Oh Why Not? Artichokes

    3 tbsp olive oil
    5 onions (about 2 lbs), coarsely chopped (that seems like A LOT of onion so I only used half a good-sized one)
    6-8 cloves garlic, chopped (I used 7 and dh told me I needed some garlic in it... so I suggested more, and it'll make Kristin happy too )
    1 12-oz jar roasted red peppers, drained (about 1 heaping cup)
    1 28-oz can diced tomatoes (about 3 cups) (I ended up using 2 cans this size)
    2 15-oz cans garbanzo beans (chickpeas), drained & rinsed
    1 14-oz can artichokes (packed in water), drained, rinsed & coarsely chopped (I used 2 small jars of marinated artichoke hearts... drained, but not rinsed)
    3 cups chicken stock
    1 cup heavy cream, optional (I didn't use this)

    Heat olive oil in a large pot on medium heat, then add the onions. Stir to coat with oil, cover, and cook until onions are soft and starting to brown, stirring frequently, about 10 minutes. Add a splash of water to soak up any flavourful brown bits sticking to the pot.

    Make a space in the centre of the pot and add the garlic, stirring so it all touches the bottom of the pot. Cook, stirring, about 3 minutes. Add the red peppers, tomatoes, garbanzo beans, artichokes, and chicken stock. Bring to a boil, then simmer with the lid barely cracked for 30-45 minutes.

    Purée with an immersion blender or transfer in batches to a countertop blender, and very carefully purée, then return to the pot.

    Stir in the cream if desired, let cook a few more minutes, then salt and pepper to taste (I also added some basil, parsley, and Italian seasoning to taste here as well).

    **I got this one from this website when I was looking for something to do with the rest of my roasted red peppers. She suggests making it the day before or even earlier in the day and letting it sit so the flavours can meld better together. Dh said he liked it... which for him is great since he's not a big soup fan I put a sprinkle of shredded cheese and some garlic croutons on top when I served it**

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