|
|
Post by knave on Feb 11, 2020 10:34:25 GMT -5
1 cup of beeswax crumbles will be much lighter by weight than 1 cup of hard wax. Would recommend melting the beeswax first and then measuring 1 cup of beeswax.
|
|
|
|
Post by RickB on Feb 11, 2020 14:27:48 GMT -5
Wife is fixing this nice one tomorrow night. Shrimp, devil crabs, garlic bread and cole slaw tonight. Creamy Tuscan Chicken INGREDIENTS: 1 tbsp. extra-virgin olive oil 4 boneless skinless chicken breasts Kosher salt Freshly ground black pepper 1 tsp. dried oregano 3 tbsp. butter 3 cloves garlic, minced 1 1/2 c. cherry tomatoes, halved 3 c. baby spinach 1/2 c. heavy cream 1/4 c. freshly grated Parmesan Lemon wedges, for serving DIRECTIONS: In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes. Serve with lemon wedges. Courtesy of Delish.com www.delish.com/cooking/recipe-ideas/a19636089/creamy-tuscan-chicken-recipe/ |
|
|
|
Post by RickB on Feb 20, 2020 8:27:49 GMT -5
Anyone have a good recipe for White Chili? Please post recipe if you can as today looks like a dreary, wet and cool one here - a perfect, bowl of chili day.
|
|
|
|
Post by rockjunquie on Feb 21, 2020 10:03:42 GMT -5
Anyone have a good recipe for White Chili? Please post recipe if you can as today looks like a dreary, wet and cool one here - a perfect, bowl of chili day. Wish I saw this yesterday. I have a black bean chili recipe that is really good. I'll get it from DH and post later. He also has a good white chili with chicken. (He does a lot of the cooking. He's making beef stew tonight.) |
|
|
|
Post by hummingbirdstones on Feb 27, 2020 22:07:44 GMT -5
I just tried this recipe tonight and I have to share it. It's so easy and so good, it's amazing.
Juicy Roasted Chicken
Ingredients:
1 (3 lb) whole chicken, giblets removed salt and black pepper to taste 1 tablespoon onion powder, or to taste 1/2 cup margarine, divided 1 stalk celery, leaves removed
Directions:
1: Preheat oven to 350 degrees F (175 degrees C).
2: Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
3: Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
I used a 5 lb chicken, so I adjusted the onion powder and I used butter instead of margarine (margarine is not allowed in my house). I also added a couple of celery stalks around the chicken because I had a few left over from some soup I made last week. Of course, I also cooked it longer.
I made a couple of baked sweet potatoes and steamed some fresh broccoli to go with it. Delicious!
|
|
|
|
Post by RickB on Feb 28, 2020 11:47:39 GMT -5
hummingbirdstones thanks for the Juicy Roasted Chicken recipe. I use the allrecipes.com site you got it from and go to this one a lot. www.cooks.com/ Type in ingredients and it will give you some recipes with those ingredients. RickB
|
|
|
|
Post by rockjunquie on Feb 29, 2020 19:06:36 GMT -5
I mentioned my favorite comfort food in another thread. Well, here it is. Yogurt Soup. Don't dismiss it because it is yogurt. It's really, really good and the drizzle with butter, paprika and fresh spearmint at the end really adds a lot to it. This is tangy, creamy, hearty and easy on the stomach- for those days when you need it. It's better fresh, but will keep in the fridge, however the barley will swell up making it thicker. You could add more chicken broth, though. Just something a little different.
Ottoman Empire Yogurt Soup
4 tablespoons unsalted butter 1/8 cup all-purpose flour
2 Cups chicken stock
1/2 cup barley
1 teaspoon kosher salt
1.5 cups plain yogurt (Greek or not)
1 large egg yolk
1 small handful fresh mint leaves, chopped
1 teaspoon paprika (or traditional Kirmizi biber or Aleppo pepper if available)
Melt 2 tablespoons of the butter over medium heat in a Dutch oven or other large, heavy pot.
add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.
Pour in the chicken stock and continue to stir well.
Bring the mixture to a simmer, and then add the barley and the salt.
Reduce the heat to medium-low flame, cover, and cook for about 25 to 30 minutes, or until the barley is tender.
In a large mixing bowl, blend together the yogurt and egg yolk until smooth.
After the barley has softened, lower the heat and gradually whisk the yogurt mixture into the barley and cook just until it is ready to boil.
For the finishing touch, melt the remaining 2 tablespoons of butter in a saute pan. When the butter is foamy, mix in the mint and paprika. Let this turn golden and stir it into the soup. Serve the soup piping hot.
This can be doubled but add 3 egg yolks instead of 2.
|
|
|
|
Post by rockjunquie on Feb 29, 2020 19:09:13 GMT -5
Our favorite chili. Shared this a hundred times and everyone loves it! As mentioned- it is a base recipe. Feel free to ad lib. 
Fantastic Black Bean Chili
* 1 tablespoon vegetable oil
* 1 onion, diced
* 2 cloves garlic, minced
* 1 pound ground turkey
* 3 (15 ounce) cans black beans, undrained
* 1 (14.5 ounce) can crushed tomatoes
* 1 1/2 tablespoons chili powder
* 1 tablespoon dried oregano
* 1 tablespoon dried basil leaves
* 2 tablespoon red wine vinegar
This is a base recipe. I usually add red and green bell peppers, hamburger in place of turkey, and use stewed tomatoes instead of crushed tomatoes
DIRECTIONS
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent.
Add turkey and cook, stirring, until meat is brown.
Stir in beans, tomatoes, chili powder, oregano, basil and vinegar.
Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
I'd link, but I don't know where DH got it from.
|
|
|
|
Post by rockjunquie on Feb 29, 2020 19:10:14 GMT -5
White Chicken Chili. MMmmm. This is sooooo goood.
White Chicken Chili
1 lb large white beans, soaked overnight in water, drained
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 Tbsp olive oil
2 4-ounce cans chopped green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken
3 cups grated Monterrey Jack cheese
1 jalapeno or Serrano pepper, chopped (optional)
1 Combine beans, chicken broth, garlic and half the onions in a large soup pot and bring to a boil. Reduce heat and simmer until beans are very soft, 3 hours or more. Add additional water (or watered-down broth), if necessary.
2 In a skillet, sauté remaining onions in oil until tender. Add chilies and seasonings and mix thoroughly. Add to bean mixture. Add chicken and continue to simmer 1 hour. Check seasoning, add jalapeno or serrano to level of desired hotness.
3 Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.
8-10 servings
|
|
|
|
Post by RickB on Mar 1, 2020 12:20:59 GMT -5
rockjunquie thanks for posting those nice chili recipes. Unfortunately they came right after I made a pot of chili so I'll have to try them later. I might as well share this chili recipe here in the chili section of the thread too. RickB Chile Con Carne 1 to 1 1/2 lbs. ground chuck 4 strips bacon 1 onion diced 1/2 red bell pepper diced 2 stalks celery diced 3 cloves garlic crushed or (1 1/2 tsp minced garlic) 2 (15 oz.) cans of fire roasted tomatoes (crush) 1 can diced tomatoes with mild green chilis 2 cans (15 oz.) chili beans, rinsed and drained 2 cans (15 oz.) pinto, rinsed and drained 1 can beef broth 1 1/2 Tbs. masa harina Dry spices: I like to put all the spices together in a mortar and grind them a little finer 3/4 tsp. - ground cumin 1/2 tsp. each - basil, oregano, paprika, thyme, coriander (cilantro) 1 tsp salt 1/4 tsp. black pepper 2 Tbs. chili powder Add 1/2 tsp ground red pepper flakes for hotter chili Fry the bacon in a frying pan until lightly crispy, set aside and retain a tablespoon of the bacon grease. In a large pot, brown the ground beef, take it off the stove and add enough water to make the grease float on top. Pour the greasy water off and return the pot to the stove. Add the onion, garlic, and all of the spices and herbs. Cook until the onion is transparent then add the celery and red bell pepper. Cook until the vegetables are tender. Add tomatoes, crumbled or chopped bacon, bacon grease and beef broth. Bring to a boil, cover and simmer for one hour, stirring occasionally. Add beans and masa harina then simmer for another hour.r 
|
|
|
|
Post by rockjunquie on Mar 1, 2020 12:33:38 GMT -5
rockjunquie thanks for posting those nice chili recipes. Unfortunately they came right after I made a pot of chili so I'll have to try them later. I might as well share this nice chili recipe here in the chili section of the thread too. RickB Chuck's Chile Con Carne From COOKS.COM www.cooks.com/recipe/7m3a72fb/chucks-chili-con-carne.html1 lb. ground chuck 4 strips bacon 1 onion chopped 1 green pepper chopped 2 stalks celery chopped 3 cloves garlic crushed 1 28oz. can crushed tomatoes 1 can light red beans 1 can black beans 2 4oz. cans mushrooms 1 can beef broth 1/2 tsp. each - ground cumin, basil, oregano, parsley, paprika, thyme, red pepper flakes, salt 2-3 tsp. chili powder fresh ground black pepper Chop bacon and fry in large kettle until lightly crispy. Remove bacon and add to kettle ground beef, onion, garlic, and all spices and herbs. Cook until beef is browned and onion is transparent. Add celery and green pepper. Cook until vegetables are tender. Add tomatoes, cooked bacon, and beef broth. Bring to a boil, cover and simmer for 1 hour, stirring occasionally. Add beans and mushrooms and cook at least 1 hour longer. The longer the better. Use this recipe as a starter and adjust ingredients to taste. Dot individual bowls with sour cream and shredded cheddar if desired. Submitted by: Chuck Tillman I did not use the parsley and mushrooms. Added a small can of diced tomatoes with green chilis. Used a red bell pepper instead of green. Sorry, I knew I would be too late. I posted it so I wouldn't forgot to do it. |
|
neural
starting to spend too much on rocks
Member since November 2019
Posts: 132
|
Post by neural on Mar 17, 2020 14:55:07 GMT -5
Recipe from my wonderful wife: Orange Marmalade Mahi Mahi Ingredients: Frozen (or fresh) Mahi Mahi Filets Smuckers Orange Marmalade (or brand of your choice but the recipe needs a sweet marmalade, not tart) Sliced Almonds Sea Salt. Light Olive Oil (not virgin! you need light olive oil because of the high smoke point. Other high smoke point oils will work as well (we do not recommend Penzoil!)) Preheat oven to 425F with the baking rack in the middle level of the oven. Using Aluminum foil, cover the inside of a baking sheet that works with the number of filets you wish to bake. Place the filets on the aluminum foil as close together as possible. Liberally spread the Orange marmalade over the filets, covering them. The layer you put on them doesn't need to be super thick, but don't be shy about it Sprinkle sliced almonds over the filets. Sprinkle sea salt on the filets(amount to your liking, but for 3 filets we end up using about 1/2 to 3/4 teaspoon). Drizzle olive oil over the filets. For frozen filets, bake for 30 to 35 minutes, until fish flakes easily with a fork. For fresh, expect the cook time to be around 20 or so, but check often. Serve with side of your choice. Variants: Cod can also be used for this dish. It's likely one could also use any other white fish, but Mahi Mahi and Cod are the only ones we've tried. Let me know if there are any questions, or if you try it!  |
|
|
|
Post by RickB on Mar 27, 2020 14:35:53 GMT -5
Went to the IGA grocery yesterday and bought a 20# box of chicken leg quarters to make BBQ
chicken with. I cut off each piece of backbone, saved and froze half of them for crab bait for use
later in the year. Boiled the other backbones up for chicken stock. Wife then pressure cooked the
chicken leg quarters in the Ninja Foodi, cooled, picked and shredded the meat. She makes a vinegar
sauce from a recipe that was handed down from her late father. She added it to the chicken and then
gave to me to put on the smoker. I smoked it for a couple hours using oak and hickory. We vacuum
seal and freeze the BBQ to make sandwiches through the year. Past couple of days this is what
we've had for lunch with chips, slaw and dill pickle. Recipe for the Sweet Southern Style Vinegar
Cole Slaw is on page #1 of the recipe thread.
Sauce:
1 cup apple cider vinegar
1 cup water
1 tablespoon sugar
juice from one lemon
2 tablespoons yellow mustard
salt to taste
Texas Pete hot sauce to taste
PS. for this much chicken, she doubled the amount of sauce
|
|
|
|
Post by Pat on Mar 28, 2020 17:47:46 GMT -5
I need easy-ish recipes for foods that make you gain weight.
So far, we’ve had the most success with store bought donuts.
If you have donut recipes that don’t need to be fried, I would prefer that. Chocolate gives him trouble.
Husband has trouble maintaining weight. Without donuts, he seems to lose weight.
Ive been making cookies weekly for years. Tasty but not much help. Started making cupcakes, but need some loaded with weight making ingredients. Thanks.
|
|
|
|
Post by knave on Mar 28, 2020 17:59:23 GMT -5
|
|
|
|
Post by hummingbirdstones on Mar 28, 2020 18:55:04 GMT -5
Pat this isn't a donut recipe, but baked French toast. One of my favorite recipes for brunch (just finished off what we had left today) and plenty calorie heavy. Don't know if this would help your hubby gain wait, but it sure helps me and Vince!
I just started halving this recipe and using an 8x8 pan because otherwise we were noshing on it all week. Works just perfect halving everything.
CINNAMON BAKED FRENCH TOAST
Ingredients:
Fench Toast:
Butter, for greasing 1 loaf crusty sourdough or French bread (I use Brioche and it's delish) 8 whole eggs 2 cups whole milk 1/2 cup whipping (heavy) cream 1/2 cup granulated sugar 1/2 cup brown sugar 2 tablespoons vanilla extract
Topping:
1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt Freshly grated nutmeg (I omit this) 1 stick cold butter, cut into pieces, plus more for serving Warm pancake syrup, for serving 1 cup fresh blueberries, for serving
Directions:
1. Special equipment: 9-by-13 inch baking pan
2. For the French toast: Grease the baking pan with butter. Tear the break into chunks, or cut into cubes and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the plan tightly and store in the fridge until needed (overnight preferably).
3. For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
4. When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
5. Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
I don't top with butter or use pancake syrup, but Vince uses the syrup (right out of the fridge). You can use any type of fruit you want (we had fresh macerated strawberries with ours today). I also whip some whipping cream up to top it off.
It's also excellent for a snack later in the evening. I just heat a couple pieces up in tin foil in the oven and then we put ice cream on top.
If that doesn't help him gain weight, I don't know what will.
|
|
Deleted
Deleted Member
Member since January 1970
Posts: 0
|
Post by Deleted on Mar 28, 2020 19:00:15 GMT -5
Not a donut, but is calorie dense...
Poppy Seed Rum Cake
INGREDIENTS
3-1/4 c all purpose flour (for more protein, you can substitute 3/4 c of almond flour for 3/4 c of the all purpose flour)
3 c powdered sugar
2 c butter at room temp
2 c granulated sugar
8 large eggs
3/4 c dark rum
1/2 c water
2 tbs poppy seeds
1/2 tsp salt
1/2 tsp baking powder
Preheat oven to 350°F. Coat 2 small loaf pans or a bundt pan with nonstick spray, dust with flour, and set aside.
With a fork or mixer, cream the butter and granulated sugar together until smooth. Add the eggs 1 at a time until they are all incorporated.
Add the baking powder and salt, then slowly add in the flour until combined.
Spread the batter into the pan(s) and bake for about 60 minutes if using loaf pans (add 10-15 minutes for the bundt pan) - until the cake begins to slightly separate from the sides and a knife inserted comes out clean.
While the cake is baking, heat 1/2 c water in a small pan. When the water starts to simmer, add the powdered sugar and continue to heat until it begins to boil. Turn off the heat, and with the pan still on the burner, stir in 1/2 of the rum. Take pan off the burner and set aside.
Allow the cake to cool in the pan for about 5 minutes and then turn onto a rack. It is a very dense cake, so can take being handled when warm. Set pan aside. Take the handle of a fork and poke holes all over (top, bottom and sides). Drizzle with the remaining 1/2 of the rum on all sides so that it soaks in.
Pour a little of the glaze on the bottom of the pan, then replace the cake into the pan. Pour the remaining glaze over the cake and cover tightly and set aside overnight (or longer) at room temperature.
Serves 1 (if it were up to me).
You can also do a shortcut of this using a boxed pound cake mix in a single loaf pan, then just add poppy seeds and do your own glaze.
|
|
|
|
Post by Pat on Mar 28, 2020 19:32:21 GMT -5
Those recipes sound soooo delicious!! Will print them out and try them. Thanks.
|
|
|
|
Post by RocksInNJ on Mar 28, 2020 22:17:31 GMT -5
I need easy-ish recipes for foods that make you gain weight. So far, we’ve had the most success with store bought donuts. If you have donut recipes that don’t need to be fried, I would prefer that. Chocolate gives him trouble. Husband has trouble maintaining weight. Without donuts, he seems to lose weight. Ive been making cookies weekly for years. Tasty but not much help. Started making cupcakes, but need some loaded with weight making ingredients. Thanks. I use an app called Yummly quite often. It’s pretty cool and there are tons of recipes for everything. |
|
|
|
Post by RocksInNJ on Mar 28, 2020 22:20:22 GMT -5
Are you trying to call me fat? Lmao 🤣 |
|
Nov 14, 2024 18:17:57 GMT -5
*
Nov 14, 2024 18:17:57 GMT -5
*
Nov 15, 2024 17:44:51 GMT -5
Nov 15, 2024 17:44:51 GMT -5
