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Post by pikachu on May 29, 2018 21:03:01 GMT
Blue Cheese Tarts:
The original recipe ( found here) called for making your own tart crust. I use frozen Mini Fillo Shells by Athens instead. You can get them at most grocery stores, including Walmart, in the freezer section where pie crusts are. Two batches of tart filling uses approximately five boxes of shells (there are 15 per box). Filling Ingredients
1 (8 ounce) package cream cheese, softened (the neufchatel variety works fine, too) 1/3 cup crumbled blue cheese (I just use one whole 4 oz. carton of blue cheese crumbles) 1/4 cup whipping cream 1 egg, slightly beaten 1/4 teaspoon fresh coarse ground black pepper (I use a black pepper/cayenne pepper blend called Mr. Pepper) 2 tablespoons chopped fresh parsley (I use parsley flakes, so much easier to deal with!) Optional ingredientsDiced tomatoes, fresh or canned (I use two cartons of Publix diced tomatoes from the produce section) Extra blue cheese crumbles to add on top of the tarts Directions
Preheat oven to 375 degrees. Arrange empty shells on baking trays. Combine cream cheese and blue cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, gradually adding whipping cream, egg and ground pepper until blended. Fill fillo shells with filling mixture using a small spoon or a butter knife. A pastry bag would work if you have one. Sprinkle with parsley and top with diced tomatoes and extra blue cheese crumbles. Bake for 17 to 22 minutes, or until lightly browned. *** You can make the filling ahead of time and freeze it but don't assemble the tarts because the fillo shells get soggy when thawed. Just thaw the filling and then prepare the tarts as instructed.
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Post by Eastcoastmom on May 29, 2018 21:24:41 GMT
Thank you, Pikachu. I am always looking for appetizer recipes for when I am asked to bring one to a gathering and this sounds yummy!
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Post by FannyMare on May 29, 2018 21:33:33 GMT
I love blue cheese..love it!
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Post by pikachu on May 29, 2018 21:38:19 GMT
Me, too! I like all kinds of cheese but cheddar and blue cheese are my favorites. I love a sharp, crumbly cheese!
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Post by FannyMare on May 29, 2018 21:39:20 GMT
Me, too! I like all kinds of cheese but cheddar and blue cheese are my favorites. I love a sharp, crumbly cheese! Now I need some cheese!!!
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Post by pikachu on May 29, 2018 21:44:39 GMT
It's too bad you two don't live closer! I made two batches of tart filling for the Memorial Day party I went to and only took one to the party so I have a whole other batch that I haven't put in the freezer yet.
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Post by beerbelly on May 29, 2018 22:01:54 GMT
That sounds soooooo good! I bet you could use feta and goat cheese too. Now I'm starved!
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Post by FannyMare on May 29, 2018 22:13:21 GMT
That sounds soooooo good! I bet you could use feta and goat cheese too. Now I'm starved! Feta..oh drool...
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Post by sweetmermaid1 on Aug 30, 2018 7:30:32 GMT
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Post by FannyMare on Aug 30, 2018 12:36:55 GMT
I've made it so often , I don't really use a recipe..if you google rhubarb crumble, many recipes come up. Meanwhile I'll take a look for the one I use most often..
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Post by nennie on Aug 30, 2018 13:11:59 GMT
Pumpkin Chocolate Chip Muffins I box spice cake mix I can 15 oz. pumpkin I like Libby's 1/4 c oil 1 egg 1 cup chocolate chips
mix all ingredients together and add choc. chips. bake 350 degrees I use my kitchen aid and mix them real well
If you can't find spice cake mix use white and add cinnamon and cloves
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Post by FannyMare on Aug 30, 2018 13:31:10 GMT
Pumpkin Chocolate Chip Muffins I box spice cake mix I can 15 oz. pumpkin I like Libby's 1/4 c oil 1 egg 1 cup chocolate chips mix all ingredients together and add choc. chips. bake 350 degrees I use my kitchen aid and mix them real well If you can't find spice cake mix use white and add cinnamon and cloves I love pumpkin..thanks!
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Recipes
Aug 31, 2018 16:09:38 GMT
via mobile
Post by sweetmermaid1 on Aug 31, 2018 16:09:38 GMT
I've made it so often , I don't really use a recipe..if you google rhubarb crumble, many recipes come up. Meanwhile I'll take a look for the one I use most often.. Thank You!!
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Post by JosephD on Sept 1, 2018 17:35:00 GMT
If anyone has a real good hummas recipe, it would be greatly appreciated.
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Post by Critical on Sept 1, 2018 17:49:05 GMT
This is a recipe Mariner turned me onto years ago on the old site and when I went looking for it on my computer, I couldn't find it. I hunted it down online and am putting here so a) I can find it and (more importantly) b) I can share it. I've cooked it many times and any time I fix it for anyone, they ask for the recipe. It's so good that you may find yourself eating it at the counter before you serve it! Spiced Pork Tenderloin with Maple-Chipotle Sauce8 servings (serving size: 3 ounces pork and about 1 tablespoon sauce) Pork: 1/2 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground allspice 2 (1-pound) pork tenderloins, trimmed 2 teaspoons olive oil Sauce: 1 (7-ounce) can chipotle chiles, canned in adobo sauce 1/2 cup maple syrup 3 tablespoons fat-free, less-sodium chicken broth 1 1/2 tablespoons cider vinegar To prepare pork, combine first 6 ingredients; sprinkle evenly over pork. Place in a large zip-top plastic bag; seal and refrigerate 3 hours. Preheat oven to 375°. Remove pork from bag. Place pork in a roasting pan; drizzle with oil. Bake at 375° for 30 minutes or until a thermometer inserted in center of pork registers 155°. Remove pork from pan; cover and let stand 10 minutes. To prepare sauce, remove 2 teaspoons adobo sauce from can of chiles; reserve remaining chiles and sauce for another use. Add 2 teaspoons adobo sauce, syrup, broth, and vinegar to roasting pan, scraping pan to loosen browned bits. Cook over medium heat 5 minutes, stirring constantly. Remove from heat. Place pork in pan, turning to coat. Remove pork from pan, reserving sauce in pan. Cut pork into 1/2-inch-thick slices. Strain sauce through a fine sieve into a bowl; serve with pork. Note: if you can't handle really spicy foods, use less of the adobo sauce. It's great with it, but still great with less or none of it. The first time I made this, I didn't realize how much heat the adobo sauce had and it was a bit much for me. Now I use less. When I make it for my parents, I don't use it at all because my mom can't have spicy foods. She loves it.
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Post by FannyMare on Sept 1, 2018 18:01:14 GMT
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Recipes
Sept 3, 2018 6:44:44 GMT
via mobile
Post by sweetmermaid1 on Sept 3, 2018 6:44:44 GMT
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Post by Critical on Sept 3, 2018 22:29:26 GMT
North African Beef Stew 3 T olive oil 3 lbs beef chuck roast, cut into 1” pieces [note: I only use 2 lbs] 1 ½ t salt 1 t freshly ground black pepper 1 large onion, coarsely chopped 2 cloves garlic, sliced 4 medium carrots, coarsely chopped 2 t sweet paprika 1 t ground cumin ½ t ground cinnamon 3 C beef broth One 15 ounce can garbanzo beans, drained and rinsed 1 C dried apricots, cut into ½-inch pieces ½ C golden raisins 2 T cornstarch mixed with ¼ C water Heat the oil in a large skillet over high heat. Sprinkle the meat evenly with the salt and pepper Add the meat to the skillet a few pieces at a time and brown on all sides. Transfer the browned meat to the insert of a 5- to 7-quart slow cooker Add the onion and garlic to the same skillet and sauté until the onion begins to soften, about 3 minutes. Add the carrots, paprika, cumin and cinnamon and soften until the spices are fragrant, about 2 minutes. Deglaze the skillet with a cup of broth and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert. Add the remaining 2 cups of broth, the beans, apricots, and raisins. Cover the slow cooker and cook on low for 8 to 10 hours, until the meat is tender. Skim off any fat from the top of the stew. Add the cornstarch mixture and stir to combine. Cover the slow cooker and cook for an additional 20 to 30 minutes, until the sauce thickens.
I mentioned this recipe in the What's for Dinner? thread. I adapted this one and used chicken thighs and sweet potatoes and it was excellent. In my experience, even if you sear the beef first, it can dry out in the slow cooker after 8-10 hours. The next time I make this, I'll probably use chicken thighs. They tend to hold up better and they're definitely cheaper!
It's great on its own, but it's also good over rice or couscous.
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Post by karna68 on Nov 5, 2018 15:50:34 GMT
Taco Soup (sounds weird but SO good!) 2 lbs. ground beef or sausage, I use a pound of both 2 8 oz. packages of cream cheese 2 10 oz. cans of Rotel 1 packet of taco seasoning 4 cups of chicken broth 1-2 tbsp cilantro, fresh or dried (optional) 1/2 cup shredded cheese for garnish, tortilla strips are also good
Brown ground meat until fully cooked While meat is browning place cream cheese, rotel and taco seasoning in crock pot Drain meat and put into crock pot, stir to combine with other ingredients Pour chicken broth over meat and cheese Cook on low for 4 hours or high for 2 hours Before serving stir in cilantro Garnish with shredded cheese and tortilla strips
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Post by Critical on Feb 24, 2019 2:36:48 GMT
For the longest time, I've been talking about how I need to eat more lentils. The caterer at an event I do a few times a year makes an incredible vegan lentil soup. I bought a bag of green lentils a while back, but still wasn't sure what to make.
I found this recipe and it's amazing! Different from the one from the caterer, but still really delicious. It also lasted for DAYS. I don't mind eating the same thing a lot if it saves me from cooking, so I'm happy to make a big pot of something that will last. I also got to use the immersion blender I bought a few summers ago! I used veggie stock instead of water, since I had some I needed to use up. I always prefer stock over plain water, but I'm sure it would still be good.
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Post by Gutmutter on Mar 7, 2019 17:56:35 GMT
Dutch Baby (think giant popover)
Put cast iron skillet in oven while it preheats to 425* Mix 4 eggs, 3/4 cup milk, 3/4 cup flour, pinch of salt. Melt 1/2 stick butter (I used 1/3) in skillet then pour in batter. 12 minutes
Variations include chocolate (1/3 cup cocoa, 1/3 cup sugar), cheese and other savories.
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Post by Critical on Mar 12, 2019 8:17:12 GMT
^^^^ Sounds delicious! I should probably never make that! There's a restaurant I like in SoCal that has a Dutch Baby on their menu. It's kind of what they're known for. As the servers walk around the restaurant with them, they're definitely, "Ooooo! What is THAT?" material.
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Post by Critical on Feb 25, 2020 0:46:02 GMT
I made this chowder last night and it was excellent. Potato Corn Chowder Ingredients 2 slices thick cut bacon 1 medium onion diced 1 stalk celery sliced 1 teaspoon minced garlic 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 3 cups low sodium chicken broth 4 medium potatoes diced 3 cups fresh or frozen corn 3/4 cup whole milk or cream 2 tablespoons corn starch cheese, green onions, bacon bits as desired for serving Instructions In a large soup pot over medium-high heat, cook bacon until browned. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute. Stir in broth, scraping the bottom of the pot to remove any browned bits. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium. Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low. Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly. Serve as desired. www.thereciperebel.com/potato-corn-chowder/Since bacon is so expensive and ham was on sale, I subbed in some diced thick-sliced ham. I also probably added more veggies, as usual. I used two cans of corn, two cloves of garlic, as well as more celery and carrots. Probably more potatoes too. I had to add more salt and used bacon salt at the end to add a little smokiness. I always use vegetable broth instead of chicken broth. I think it adds a better flavor. The recipe makes a huge amount. I'm thrilled because it means I won't have to worry about cooking dinner for the rest of the week!
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Post by Critical on Apr 10, 2020 8:11:11 GMT
Okay, guys. I need opinions. This is the recipe I want to make (I've made it before and love it), but I don't have any orange juice. I think it should be fine. Should I sub anything in or just do without it? BTW, I make sure to seed the pepper before mincing it. Those things are spicy!
Smoky Chipotle Cassoulet
1 lb boneless skinless chicken thighs, cubed 1 t salt 1 t ground cumin 1 bay leaf 1 chipotle pepper in adobo sauce, minced 1 med onion, diced 1 can (15 oz) navy beans, rinsed and drained 1 can (15 oz) black beans, rinsed and drained 1 can (14.5 oz) crushed tomatoes 1 1/2 cups chicken stock 1/2 cup orange juice 1/2 cup chopped fresh cilantro (optional)
1. Combine all ingredients, except cilantro, in slow cooker. Cover and cook on low for 7 or 8 hours or on high for 4 to 5 hours 2. Remove bay leaf before serving. Garnish with cilantro, if desired.
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Post by nennie on Apr 10, 2020 13:30:32 GMT
Okay, guys. I need opinions. This is the recipe I want to make (I've made it before and love it), but I don't have any orange juice. I think it should be fine. Should I sub anything in or just do without it? BTW, I make sure to seed the pepper before mincing it. Those things are spicy!
Smoky Chipotle Cassoulet
1 lb boneless skinless chicken thighs, cubed 1 t salt 1 t ground cumin 1 bay leaf 1 chipotle pepper in adobo sauce, minced 1 med onion, diced 1 can (15 oz) navy beans, rinsed and drained 1 can (15 oz) black beans, rinsed and drained 1 can (14.5 oz) crushed tomatoes 1 1/2 cups chicken stock 1/2 cup orange juice 1/2 cup chopped fresh cilantro (optional)
1. Combine all ingredients, except cilantro, in slow cooker. Cover and cook on low for 7 or 8 hours or on high for 4 to 5 hours 2. Remove bay leaf before serving. Garnish with cilantro, if desired.
Leaving it out shouldn't make a difference, it's only a half cup.
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Post by Critical on Apr 11, 2020 9:05:54 GMT
Leaving it out shouldn't make a difference, it's only a half cup. That was my thinking. It was such a small amount that I can't imagine missing it. I've made this recipe many times and don't remember ever actually tasting the oj. I can't actually drink it because it's too acidic for me, so I hate buying a bottle of it and then wasting most of it. This is literally the only recipe I use it in. Most of the online store options for orange juice are giant jugs of it too - like 50-something ounces, minimum. I don't have space in my fridge for that!
I was looking last night at possible substitutions and it was sort of hilarious. For baking, it was things like apple sauce or pineapple juice. If I don't have orange juice, what are the odds that I have pineapple juice? For cooking, one site suggested Grand Marnier. Because that's something most people just have on hand
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Post by nennie on Apr 11, 2020 13:38:58 GMT
Leaving it out shouldn't make a difference, it's only a half cup. That was my thinking. It was such a small amount that I can't imagine missing it. I've made this recipe many times and don't remember ever actually tasting the oj. I can't actually drink it because it's too acidic for me, so I hate buying a bottle of it and then wasting most of it. This is literally the only recipe I use it in. Most of the online store options for orange juice are giant jugs of it too - like 50-something ounces, minimum. I don't have space in my fridge for that!
I was looking last night at possible substitutions and it was sort of hilarious. For baking, it was things like apple sauce or pineapple juice. If I don't have orange juice, what are the odds that I have pineapple juice? For cooking, one site suggested Grand Marnier. Because that's something most people just have on hand You could possiblly buy a small can of frozen and just take a spoon out and mix with water the amount needed. As it stays in the freezer it should be ok for awhile what is left.
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Post by Critical on May 18, 2020 4:59:01 GMT
UGH. My pants aren't going to fit when I have to go back to the real world!
Pretty easy too. I don't have a pastry blender, but I generally prefer to rub the butter into the flour with my fingers anyway. These kinds of "breads" tend to be better the next day, so I'm looking forward to having some with my tea in the morning.
My oven is pretty new - I got it in November - so I'm still learning its quirks. My old stove was pretty pathetic looking, but it was so familiar. NO burned or dry anything came out of that oven.
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Post by Cootie on Jan 6, 2021 4:02:27 GMT
I made a salmon recipe the other night and Eastcoastmom asked for the recipe so here goes:
I started out with the Creme Fraiche Salmon Recipe which I think would taste great but I didn't have all the ingredients and wanted to make it on the stove top so improvised.
This is the list of ingredients: This is what I had on hand:
about 20 ounces salmon fillet cut into fourths 1/4 cup blush wine (a good one from a local winery, we drank the rest!) garlic, minced Salt and pepper , to taste 1/2 teaspoon of smoked paprika from Trader Joe's 4 tablespoons Crème Fraîche from Trader Joe's lemon My approach:
Directions
STEP 1 Heat pan and add olive oil. STEP 2 Place salmon, wine, lemon and garlic in pan and cook for a couple of minutes on each side. Add salt, pepper, and paprika. STEP 3 Spread crème fraîche on top of salmon and cook a few more minutes until done. STEP 4 Serve with jasmine rice and peas
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Post by Eastcoastmom on Jan 6, 2021 4:16:23 GMT
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