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Post by RickB on Oct 5, 2019 13:40:49 GMT -5
Here's a favorite desert my wife fixes during wild blackberry season. I also like the blackberry muffins she fixes - with all the seeds though, they do have a little crunch to them.
Blackberry Crisp
Ingredients: Filling: 5 cups blackberries 2/3 cup granulated sugar
Topping: 3/4 cup rolled oats, quick or regular 1/2 cup firmly packed light brown sugar 1/2 cup all-purpose flour 6 tablespoons cold butter, cut in small pieces
Preparation: Mix filling ingredients together; spoon into a lightly buttered 12x9x1" aluminum baking pan. In a mixing bowl, combine oats, brown sugar and flour. Cut in cold butter until coarse crumbs form. Sprinkle topping evenly over fruit and press down lightly. Bake at 375° for about 30 to 35 minutes, or until topping is browned and fruit is tender and bubbly.
Other favorite fruits may be substituted. When using apples, add 1/2 teaspoon cinnamon and 1/2 cup chopped pecans to the topping mixture.
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Post by mohs on Oct 5, 2019 19:44:19 GMT -5
These were my go to reference books when I had a kitchen I used to make purple chicken So called by the kids at the table Basically it was cacciatore based on the recipe in 'Joy’ which is listed under the heading Hunter Style The Lambrusco I used to de glaze the pan & for a thicker gravy gave the chicken breasts a purple haze It rocked ! may nor have kitchen still have soul
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Post by RickB on Oct 7, 2019 15:15:09 GMT -5
Here's a lip-smacking recipe for you carnivores out there. This is one of our family favorites that is fixed on a larger scale when we have a get together. Sister in law introduced this one to us and probably found it on the internet somewhere. Rick B
Brazilian Ribs
Ingredients
10 pork spareribs 1/2 cup soy sauce 10 cloves garlic, crushed 1 tablespoon dried rosemary 1 tablespoon dried oregano 2 bay leaves 1 lime, juiced 10 sprigs fresh parsley ground black pepper to taste 2 limes, cut into wedges
Directions:
Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.
Footnotes:
If you wish to use fresh herbs in place of the dry, double the amounts.
Cilantro may be used in place of the parsley.
Serves 4
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Post by RickB on Oct 10, 2019 16:53:50 GMT -5
Tuna Casserole (Rick B)
Ingredients
12 ounces wide egg noodles 1 Tbsp salt 8 ounces sliced fresh mushrooms 1 medium onion, chopped 2 Tbsp butter 2 cups chopped broccoli (about 1/2 lb) 2 (6-ounce) cans tuna, drained 1 (10 3/4 oz)can Campbell's cream of mushroom soup 2 1/2 cups grated cheddar cheese 1/3 cup milk Salt and pepper to taste 1 cup crushed potato chips
1 - Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes. Drain in a colander and set aside.
2 - While the pasta is cooking, dry sauté the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice). When mushrooms have given up their moisture (about 10 minutes), remove from heat and set aside.
3 - After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot; stir in the mushrooms. Stir in the tuna, can of cream of mushroom soup, grated cheese and milk. Add salt and pepper to taste.
4 - Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400°F in the oven, until the topping has browned.
Serves 6
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Post by rockjunquie on Oct 10, 2019 17:25:15 GMT -5
Tuna Casserole (Rick B) Ingredients 12 ounces wide egg noodles 1 Tbsp salt 8 ounces sliced fresh mushrooms 1 medium onion, chopped 2 Tbsp butter 2 cups chopped broccoli (about 1/2 lb) 2 (6-ounce) cans tuna, drained 1 (10 3/4 oz)can Campbell's cream of mushroom soup 2 1/2 cups grated cheddar cheese 1/3 cup milk Salt and pepper to taste 1 cup crushed potato chips 1 - Preheat oven to 400°F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes. Drain in a colander and set aside. 2 - While the pasta is cooking, dry sauté the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice). When mushrooms have given up their moisture (about 10 minutes), remove from heat and set aside. 3 - After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot; stir in the mushrooms. Stir in the tuna, can of cream of mushroom soup, grated cheese and milk. Add salt and pepper to taste. 4 - Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400°F in the oven, until the topping has browned. Serves 6 Gotta have the cream of mushroom soup and can't skimp on the store brand, either. You notice those cans got smaller?
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Post by RickB on Oct 10, 2019 19:14:13 GMT -5
Gotta have the cream of mushroom soup and can't skimp on the store brand, either. You notice those cans got smaller? Soup cans did get smaller but gallon cartons of ice cream really shrank. My favorite ice cream right now is Kemp's vanilla yogurt. For topping - we freeze small containers of fresh strawberries and/or peaches. I always add fruit pectin, a little fresh lemon juice, sugar with a little water to the sliced fruit and let it sit in fridge in a large covered bowl for 24 hours before putting it into the containers and freezing. I just changed the subject but added another recipe.
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Post by RickB on Oct 12, 2019 15:29:02 GMT -5
Garlic Infused Vinaigrette RickB
4 ounces (1/2 cup) - Water 8 ounces (1 cup) - Cider Vinegar 1/2 teaspoon - Sea Salt 4 1/2 teaspoons Cane Sugar 2 teaspoons Minced Garlic 1 pinch - Black Pepper 1/2 teaspoon - Oregano 1 teaspoon - Basil 1 teaspoon - Lemon Juice 1 tablespoon - Canola Oil
In a small sauce pan warm the vinegar and water, turn the burner on medium low but don't let it come to a boil. Next, add and disolve the sea salt and cane sugar. Add all the other ingredients except the oil. After heating for 10 min, occasionally stirring, use a funnel and pour it into a salad dressing bottle. Pour enough to get to the neck of the bottle but leave enough space for the oil. After the bottle cools, place it into the refrigerator for a day then add an ounce of canola oil. Vinaigrette is ready to serve.
***I do not use olive oil as it will solidify when refrigerated***
What are the benefits of using canola oil in a salad dressing? Canola oil remains free-running when stored in the refrigerator. Canola oil is light in color and taste. Canola oil blends well with many different spices and herbs
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Post by rockjunquie on Oct 13, 2019 11:48:07 GMT -5
Garlic Infused Vinaigrette RickB 4 ounces (1/2 cup) - Water 8 ounces (1 cup) - Cider Vinegar 1/2 teaspoon - Sea Salt 4 1/2 teaspoons Cane Sugar 2 teaspoons Minced Garlic 1 pinch - Black Pepper 1/2 teaspoon - Oregano 1 teaspoon - Basil 1 teaspoon - Lemon Juice 1 tablespoon - Canola Oil In a small sauce pan warm the vinegar and water, turn the burner on medium low but don't let it come to a boil. Next, add and disolve the sea salt and cane sugar. Add all the other ingredients except the oil. After heating for 10 min, occasionally stirring, use a funnel and pour it into a salad dressing bottle. Pour enough to get to the neck of the bottle but leave enough space for the oil. After the bottle cools, place it into the refrigerator for a day then add an ounce of canola oil. Vinaigrette is ready to serve. ***I do not use olive oil as it will solidify when refrigerated*** What are the benefits of using canola oil in a salad dressing? Canola oil remains free-running when stored in the refrigerator. Canola oil is light in color and taste. Canola oil blends well with many different spices and herbs
Have you tried avacado oil? It's currently my favorite oil.
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Post by woodman on Oct 13, 2019 18:33:16 GMT -5
Picked this one today from just below house, will slice it up and saute in garlic butter and will have it over pot roast that is cooking in slow cooker!
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Post by RickB on Oct 13, 2019 18:34:19 GMT -5
I've never tried avocado oil. Thanks to you I will pick up a bottle and do so.
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Post by Pat on Oct 13, 2019 19:50:12 GMT -5
I’ve used it a lot just for variety.
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Post by miket on Oct 14, 2019 9:45:53 GMT -5
So we planted spaghetti squash and got a ton this year. I'm not a huge fan of squash in general, it's ok, but I make this a lot and it's delicious. You can change up the amount of the ingredients and I've also mixed in some mozzarella cheese in because you can never have too much cheese. 1 large spaghetti squash 2 tablespoons unsalted butter 1 small onion, minced 2 garlic cloves, minced 1 teaspoon fresh minced thyme (I used ground thyme) 1 cup shredded parmesan 1/4 cup sour cream Salt and pepper Preheat oven broiler to high. Poke holes in the spaghetti squash and cook in microwave for 20 minutes. Cut squash in half, remove seeds, remove the strands of squash and put in a large bowl. Heat butter over medium heat in a large cast iron skillet. Add onion, garlic, and thyme to the skillet and cook about a minute or two. Add in spaghetti squash, sour cream and half the parmesan. Simmer for 5 minutes then top with more parmesan and put skillet under broiler until top is golden brown.
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Post by RickB on Oct 16, 2019 16:29:52 GMT -5
Here's a recipe my wife put together and makes a few times a year. Rick B
Crab Cakes
8 oz cooked crab meat (appx. 6 Atlantic blue crabs). If you can't get the blue crab meat, substitute with another type of crab meat. 1 beaten egg 1/2 cup finely crushed plain panko bread crumbs 2 tablespoons finely chopped sweet onion or green scallions 2 tablespoons finely chopped red bell pepper 1 tablespoon fresh parsley, chopped Salt, pepper, garlic powder and Old Bay seafood seasoning to taste
In a medium bowl combine 1/4 cup of the panko bread crumbs, onions, parsley, beaten egg, salt, pepper, garlic powder and Old Bay seasoning. Stir in crab meat and mix well. Shape the mixture into 4 small or 2 large patties and coat with the remaining panko bread crumbs.
Coat the bottom of a frying pan with a liberal amount of vegetable oil. Heat the oil over medium heat before adding the crab cakes. Cook and brown the crab cakes for 2 or 3 minutes on each side and serve with your favorite cocktail sauce or tartar sauce. Serves 2
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Post by RickB on Oct 17, 2019 9:27:30 GMT -5
So, I see there are a few out there under the weather - get well soon. Being close to Halloween, and this being my alternative to chicken soup for this time of year, here's one that I'm making right now that could help you out too. Warning: Do not let anyone put any pumpkin pie spices into this cream soup. It happened to me once.
Pumpkin Soup (RickB)
1/2 medium size (appx 18 inch) pumpkin (do not use pie pumpkin) 4-5 large white potatoes Instant potato flakes 1/4 small onion 2 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp garlic powder 1 stick butter 1 can evaporated milk
Cut the pumpkin in half. Scrape the seeds out and cut it into 1 to 2 inch wide slices. Turn the slices on their side and cut the rind off. Coarsely cube the cleaned pumpkin and add to a large enough soup pot. Add water to the pot until it just covers the cubed pumpkin and turn the heat on medium high to bring it to a simmer. You don't want it to come to a rolling boil.
While it begins to simmer, peel and wash the potatoes, then shred them with a hand held grater right into the pot. Do the same thing with the onion, using the fine side of the grater to do this. At this time add the salt, pepper, garlic powder and butter. You should simmer it for at least 2 hours, constantly stirring so it won't stick on the bottom of the pot. As it's simmering, and when the pumpkin becomes soft enough to mash with a spoon, use a hand held potato masher or whisk to mash and break down the pumpkin cubes.
Add the milk. This is the time that I will use instant potatoes to thicken and add a little more of a potato taste to the cream soup. Double check the spices and add more salt if needed. You want this to be very slightly on the salty side. It is now ready to serve. This keeps very well and actually tastes better the next day. Fills many bowls.
***I always clean, cube and blanch the other half of the pumpkin for future use. Just drain the water and freeze in gallon size plastic bags.
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Post by RickB on Oct 22, 2019 11:41:58 GMT -5
This is one of my recipes along with photos. We live in South Carolina and through the years I've gathered or caught crabs, shrimp, fish, clams and oysters - I had to come up with some recipes. This represents several years of tweaking ingredients to get it to this point. About ten years ago a co-worker whose family was from the Beaufort SC (coastal) area suggested substituting pork breakfast sausage for the smoked sausage. Haven't tried that yet, but if you make this, you have another option. I'm prepping this family favorite for dinner tonight. Rick B Red Rice & Shrimp (Rick B) 1 lb peeled and deveined shrimp 1 roll of polish/smoked sausage (1/2" thick slices then quarter) 1 1/2 cups uncooked white rice (White Basmati rice works great for this) 1 coarsely diced sweet onion 1 coarsely diced red bell pepper (green bell peppers are bitter) 1 finely diced stalk of celery 2 cups water 1 can (14.5 oz) plum tomatoes (lightly blended or crushed) 1 heaping teaspoon of minced garlic (don't use dry minced garlic) 1 tablespoon of olive oil 1/4 teaspoon of black pepper 1 teaspoon of salt Texas Pete hot sauce or hot sauce of choice Large pot with lid (lid is applied after rice is added) Heat olive oil in pot on medium high heat and start cooking the smoked sausage. After the sausage begins to lightly brown, add diced onion, red bell pepper, celery and minced garlic. As soon as the mixture is partially cooked, add the tomatoes, all of the spices and several dashes of hot sauce for flavor. Stir as needed until the tomatoes begin to cook and fall apart a little. Add the water and stir in the rice. Bring mixture to a boil then turn heat down to low and cover with lid. Check a sample of rice from time to time until hardness is gone and rice is fully cooked but not mushy. This part should take about 30 minutes or so. After the rice is done, stir the shrimp into the rice and replace the lid. When the shrimp turn pink the red rice & shrimp is ready to serve. Chopped scallions for garnish and extra flavor if desired. Salt, pepper & hot sauce on the table for each diner's taste. Serves 4
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Post by mohs on Oct 31, 2019 15:08:24 GMT -5
Hi Rick I;d enjoyed these as a kid and made them for the kids basically just an open face grilled cheese and imagination & h ate halloweenie face & it tasted.... rrrealll gooood
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Post by RickB on Nov 3, 2019 10:13:18 GMT -5
McDonald's Famous Special Sauce 1/4 cup salad dressing (like Miracle Whip) 1/4 cup mayonnaise 3 tablespoons French salad dressing (Wishbone brand) 1/2 tablespoon sweet pickle relish (Heinz brand) 1 1/2 tablespoons dill pickle relish (Vlasic or Heinz brand) 1 teaspoon sugar 1 teaspoon dried minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt www.thespruceeats.com/mcdonalds-famous-special-sauce-101465
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Post by rockjunquie on Nov 5, 2019 11:52:36 GMT -5
One of my favorites when the weather turns. Got my Insta Pot out and my Heavenly Ham bone ready. Just follow the recipe on the bag for the original 15 Bean Soup.... and don't leave out the lemon juice. Although, I do leave out the tomatoes.
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Post by Pat on Nov 5, 2019 11:58:51 GMT -5
Tela, I can almost smell your ham and beans! Yum!
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Post by rockjunquie on Nov 5, 2019 12:05:08 GMT -5
Tela, I can almost smell your ham and beans! Yum! DH is working late- I thought I would surprise him. We LOVE it!
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