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Post by Cootie on Jan 17, 2021 3:15:38 GMT
I added cooked turkey breast that I had leftover and it worked well!
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Post by Eastcoastmom on Jan 18, 2021 22:19:03 GMT
I really love pears and that recipe sounds delicious, although I have to admit to Googling delicata squash as I had never heard of it. I don't think I have ever seen it at the supermarket either. I am familiar with and and like butternut squash so perhaps one day I will try this. Thanks for sharing, Cootie .
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Post by Cootie on Jan 18, 2021 22:55:36 GMT
I really love pears and that recipe sounds delicious, although I have to admit to Googling delicata squash as I had never heard of it. I don't think I have ever seen it at the supermarket either. I am familiar with and and like butternut squash so perhaps one day I will try this. Thanks for sharing, Cootie . Delicata is a type of squash that is tender enough that the skins are edible and it's pretty sweet which is why I think it works well with pears. I grew them but I've noticed them in grocery stores especially in the fall. I usually cut them in half lengthwise, scoop out the seeds and then slice into half rounds that I roast with a little olive oil and some herbs. That's how I prepared them for the soup, too. They are very similar tasting to butternut but do not store as long. I harvested these months ago so wasn't sure if they'd still be good but they were fine.
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Post by angelic_one2002 on Feb 3, 2021 16:26:04 GMT
I just mixed up a bowl of tortilla chip dip with refried beans. Love refried beans! Anyway, the first layer are the beans, second layer is a mix of cream cheese (or yogurt) mixed with taco seasoning, and last, is a layer of salsa on top. Seems there is another ingredient in there somewhere, but I can't think what it is, and can't find it online.
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Post by Cootie on Feb 3, 2021 16:39:28 GMT
I just mixed up a bowl of tortilla chip dip with refried beans. Love refried beans! Anyway, the first layer are the beans, second layer is a mix of cream cheese (or yogurt) mixed with taco seasoning, and last, is a layer of salsa on top. Seems there is another ingredient in there somewhere, but I can't think what it is, and can't find it online. Is it guacamole?
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Post by angelic_one2002 on Feb 3, 2021 17:12:52 GMT
Yes I think that's it, Cootie. A layer of guacamole over the cream cheese layer. I used a 'Greek cream cheese' that's made with yogurt, and it mixed up nice and smooth.
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Post by Anemone on Jul 22, 2021 5:32:12 GMT
This maybe a long shot, but I'm hoping someone might remember this recipe. There was a poster on the original FoRT named myrosiedog. She had a recipe for a layered Banana split Dessert. I remember that it had A Baked shortbread Type crust. The next layer was sweetened cream cheese And Crushed pineapple. Next was the layer of sliced bananas. And that's it. that's all I remember. There might have been a pudding layer and Maybe some strawberry jam or topping. I remember the top was decorated with dollops of whipped cream, cherries and drizzles of chocolate syrup But I don't remember what the middle layers are. I suppose I could Just make up some middle layers, but I was hoping someone here might remember this recipe for have it Saved away somewhere. Thanks in advance.
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Post by Critical on Jul 22, 2021 7:58:55 GMT
Anemone - I wish I had the recipe, but I don't. Maybe someone else does. I tried googling and found a number of recipes, but they all seem to have a graham cracker crust. Even so, maybe looking at them would help spark your memory about the "missing" components?
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Post by waywyrd on Jul 22, 2021 11:33:21 GMT
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Post by Anemone on Jul 22, 2021 23:59:54 GMT
Yes, that sounds really close. Thank you.
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Post by Cootie on Jan 5, 2022 16:45:02 GMT
This is a Cookie & Kate recipe - link and recipe follows. I used feta cheese and made a half recipe and left the dressing off until serving so leftovers could be used the following day.
Ingredients Salad
½ cup raw pecans (halves or pieces) 5 ounces baby arugula 2 ounces (about ½ cup) goat cheese or feta, crumbled 1 large ripe Bartlett pear, thinly sliced 1 Honeycrisp or Gala apple, thinly sliced Arils from 1 pomegranate
Ginger dressing
¼ cup extra-virgin olive oil 1 tablespoon apple cider vinegar, to taste 1 tablespoon Dijon mustard 1 tablespoon maple syrup or honey 1 teaspoon finely grated fresh ginger ¼ teaspoon fine sea salt About 10 twists of freshly ground black pepper
Instructions
To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they’re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside. Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils. To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn’t quite zippy enough, add another teaspoon of vinegar. Wait to dress the salad until you’re ready to serve (the dressing will wilt the greens over time). When you’re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.
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Post by Cootie on Mar 20, 2022 15:33:12 GMT
Yes, that sounds really close. Thank you. Anemone, while writing your birthday greeting recently, I noticed you referenced myrosiedog and a recipe she posted. I messaged her on Facebook and she answered: "Gosh, I haven’t made that in years!!! But, I did a Google search and this recipe is almost exactly like mine. I’m doing well, trying to stay busy. So good to hear from you. Take care."
Sorry I missed this recipe request last summer. I hope between this one and the one waywyrd posted that you ended up with something delicious!
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Post by Kao on Apr 12, 2022 16:49:37 GMT
Why is brisket so expensive? I want to try to make this awesome West African-inspired brisket recipe that this Black Rabbi created for Ostara/Passover/Easter this Sunday. Recipe only requires 5 pounds of brisket but every butcher I've called who carries brisket only sells it in 10-15 lb pieces. Ugh.
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Post by Critical on May 2, 2022 4:21:50 GMT
This is the recipe I just made for dinner. It smells SO good. It's like the culinary version of potpourri. I had the front door and some windows open. I wonder how many neighbors I made hungry today
Crockpot Chicken and Sweet Potatoes Ingredients
8 boneless, skinless chicken thighs
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon curry powder
1/2 teaspoon ground ginger
3 medium sweet potatoes, peeled and cubed
1 medium onion, chopped
1 cup peach preserves, or apricot preserves
3 tablespoons apple cider vinegar
1 tablespoon low-sodium soy sauce
1/2 cup chicken broth, or water
2 tablespoons cornstarch
Sprinkle the chicken with salt, cayenne pepper, paprika, curry powder, and ginger. Rub the spices into the chicken.
Place the sweet potatoes and the onions in a 3 1/2 to 4-quart slow cooker. Top with the chicken. Top with the peach preserves, vinegar, and soy sauce.
Cover the slow cooker and cook on low for 6 to 8 hours or until the chicken is thoroughly cooked to 160 F (test it with a meat thermometer) and the sweet potatoes are tender when pierced with a fork.
Combine the chicken broth and cornstarch in a small bowl and mix well with a wire whisk until smooth.
Add this mixture to the slow cooker and stir gently to combine.
Cover the slow cooker again and cook on high for 10 to 15 minutes or until the sauce is thickened.
World Market has their own brand of jams/preserves and they actually have apricot peach jam, so that's what I use.
The sweet potatoes practically melt in your mouth and, because you can cook chicken thighs seemingly forever in the slow cooker, the chicken is great too.
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Post by Cootie on May 2, 2022 15:55:29 GMT
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Post by waywyrd on May 3, 2022 12:41:53 GMT
Yes it does! I'm so printing that one out...hopefully the store has chicken next time I go.
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Post by Critical on May 5, 2022 2:09:22 GMT
It's really good and super easy! I'm not a morning person, so I peeled and chopped the sweet potatoes and onion the night before and just put them in a container of water overnight. I generally add more sweet potato because I love them. I have it over Basmati rice, which is my favorite, but I bet it would work over egg noodles too.
Lots of slow cooker recipes smell great, but some of them smell better than they taste. I have a vegetable beef soup recipe that makes the house smell amazing, but I've had to doctor to recipe to make it actually taste good too. The first time I made it, it had no flavor. THis chicken and sweet potato recipe smells amazing and it tastes great too!
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Post by pikachu on Jan 29, 2023 2:58:57 GMT
I needed crock pot recipes! I'll definitely have to try that one. It sounds great!
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Post by Critical on Jan 29, 2023 21:06:10 GMT
We used to have a crock pot recipe thread at the old site. I'll see if I have a few other good ones in my computer files. if I find them, I'll post them here
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Post by Critical on Jan 29, 2023 21:29:08 GMT
Okay, I found a few. I'm clearly a fan of chicken thighs in the slow cooker. Unlike a lot of types and cuts of meat, you can hardly dry out a chicken thigh in a slow cooker, even if you try really hard! Here you go:
This one is more work and a bit pricey, depending on how much stew meat costs at the moment. I don't use as much meat as the recipe calls for - I've used both 2 lbs and 1 lb and it was still great. I just upped the veg a bit. This stuff smells AMAZING. Tastes great too. I have it over couscous. It does require a bit more work, but it's delicious and, IMO, totally worth the effort.
Those are the three I cook the most. The smoky chipotle cassoulet is a favorite. Easy. delicious, and pretty budget friendly.
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Post by Kao on Jan 29, 2023 23:22:59 GMT
I'm going to try that Chicken and Sweet Potato recipe next Sunday; it sounds like a winner!
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Post by Kao on Feb 7, 2023 23:28:40 GMT
Okay, I made the Chicken with the Sweet potato recipe and can confirm that it's a winner. The thighs get super tender, juicy, and the meat tears apart. Had to leave out the salt because of my partner's food restrictions but it was still delicious. I gave some to a neighbor and she absolutely loved it as well. I made Gochujang cookies to go with it for dessert and everyone loved it. I think I'll put it in the rotation; it's the perfect Sunday dish. I think I'll try that Chipotle dish next week. Thanks so much, Critical !
edit: For the chipotle pepper is it a small can of chopped peppers in adobo sauce, or one actual pepper?
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Post by Critical on Feb 7, 2023 23:40:00 GMT
Okay, I made the Chicken with the Sweet potato recipe and can confirm that it's a winner. The thighs get super tender, juicy, and the meat tears apart. Had to leave out the salt because of my partner's food restrictions but it was still delicious. I gave some to a neighbor and she absolutely loved it as well. I made Gochujang cookies to go with it for dessert and everyone loved it. I think I'll put it in the rotation; it's the perfect Sunday dish. I think I'll try that Chipotle dish next week. Thanks so much, Critical !
edit: For the chipotle pepper is it a small can of chopped peppers in adobo sauce, or one actual pepper?
I'm so glad you liked it!
For the chipotle pepper, it's just ONE pepper out of the can. More than that is too spicy for me, but if you can handle more, add it. I also seed the pepper before I mince it up. I like the smokiness the chipotle pepper adds, but I can't handle the heat. Years ago, Mariner posted a recipe on the old site that was a fabulous pork tenderloin recipe. The marinade includes some of the adobo sauce, so those two recipes were good to make close together. I'll see if I can find the tenderloin recipe. It was SO good. Like, you have to force yourself to not eat half of it standing at the kitchen counter good
ETA: Found it!
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Post by Critical on Feb 9, 2023 23:03:59 GMT
angelic_one2002 posted in the dinner thread about having bean and ham soup and I remembered this great recipe we tried out over the holidays, using the ham from New Year's. We didn't use the ham bone, but I have one from the ham I bought for Thanksgiving (it's in my freezer), so I think I'm going to make it with the ham bone. It was EXCELLENT and really easy.
My parents have a massive rosemary bush, so I added more fresh rosemary (vs. dried) than the recipe called for and it was a really good decision. I've already got a pot of soup in the fridge, but I think I'll make this next. I've got a busy time coming up for my business, so it'll be perfect to have for dinners when I don't want to take the time to cook.
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Post by angelic_one2002 on Feb 10, 2023 0:55:44 GMT
Critical, thanks for bringing this recipe over to this thread. This ham and bean soup sounds easy to make, and delicious. I'll have to try this one.
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Post by Critical on Feb 10, 2023 1:18:55 GMT
Critical, thanks for bringing this recipe over to this thread. This ham and bean soup sounds easy to make, and delicious. I'll have to try this one. It really was good. My dad has digestive issues, so he can't handle bean soups where there are LOTS of different types of beans. This one seemed like a good option and it ended up being a keeper. It was less thick and stew-like than most bean soups I've made and, if I make it again, I might use an immersion blender on some of the bean part of the soup to make it creamier.
I'm not a fan of dried rosemary (too prickly), so I'd definitely recommend using fresh. The flavor was better.
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Post by Kao on Feb 12, 2023 18:32:23 GMT
Ok, I have the Smoky Chipotle Cassoulet bubbling away in the crockpot now and will report back later this evening. We like it hot and smoky like that so we used 3 chipotle peppers and put in some of the Adobe sauce. I also used a salt substitute instead of salt, and subbed Great Northern beans instead of Navy beans (which I couldn't find for some strange reason; maybe it's regional?). It smells good!
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Post by Kao on Feb 13, 2023 1:56:34 GMT
Update: Oh wow. So good! I didn't seed the Chipotle before chopping them up and putting them in the pot and it was insane! I'm also glad I used the Great Northern Beans because they're a little bit bigger than the Navy beans, plus they are more firm and hold their shape well. Meat was really tender as well. So spicy....so good! Will definitely use this recipe again.
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Post by Critical on Feb 13, 2023 2:59:12 GMT
Update: Oh wow. So good! I didn't seed the Chipotle before chopping them up and putting them in the pot and it was insane! I'm also glad I used the Great Northern Beans because they're a little bit bigger than the Navy beans, plus they are more firm and hold their shape well. Meat was really tender as well. So spicy....so good! Will definitely use this recipe again. I'm so glad you liked it! You added far more of the peppers than I can handle! I'd never had them before I made that pork tenderloin recipe. I put the adobo sauce into the bowl to mix into the marinade and then licked the measuring spoon....and then quickly scooped about half of the sauce back out! I seed the peppers before I add them to this recipe.
One of the things I like about that recipe is that it's really budget-friendly. Chicken thighs are still the cheapest and beans are cheap too. Plus, you can leave the chicken thighs in to cook for HOURS and they never get dry the way breasts and other cuts of meat can. The other cassoulet recipe I posted is more traditional, but you don't use the whole package of sausage, which can be an issue. I always end up scrambling to find something else to do with it, but it usually does end up in the freezer for a while.
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Post by Kao on Feb 13, 2023 4:44:36 GMT
I found that the Adobo really mellows out the heat so all you get is this smoky twang. It was hot, but the type of hot that gives you flavor instead of just being hot. The meat literally pulled apart. It's a fabulous recipe; I don't remember the last time I enjoyed beans this much. Definitely putting it on the rotation, especially in Winter.
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