Cootie
FORT Addict
Posts: 1,740
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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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Cootie
FORT Addict
Posts: 1,740
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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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Cootie
FORT Addict
Posts: 1,740
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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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Cootie
FORT Addict
Posts: 1,740
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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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Cootie
FORT Addict
Posts: 1,740
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Post by Cootie on Mar 20, 2022 15:33:12 GMT
Yes, that sounds really close. Thank you. , 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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Cootie
FORT Addict
Posts: 1,740
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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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