Printable View
We all know our cushing furbabies love to eat, but they aren't the only ones. This thread is going to be for the human caregivers who love to experiment with food and new recipes too. So, if you have a recipe you'd like to share, share it here...Thanks!!
Impossible Pie
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie
Ingredients
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg
Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender (now see, I'm thinking you can just use a hand mixer to blend). Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45
hugs,
Sharlene and Molly Muffin
Here is another version using Bisquick:
Ingredients
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs
Directions
1 Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
2 In medium bowl, stir all ingredients until blended. Pour into pie plate.
3 Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
My mom's coconut cream pie recipe -
1 c sugar
3 tbsp. cornstarch
1/3 tsp. salt
2 c milk
3 egg yolks, beaten
1 tsp. vanilla
2 tbsp butter
2/3 cup grated coconut
1 baked 9-inch pie shell
coconut for topping
Mix sugar, cornstarch, and slat in sauce pan; add milk gradually, stirring in, and start to cook over medium heat. Add 3 - 4 spoonfulls of this mixture to the beaten egg yolks; stir into pan and continu to cook until thick, stirring often. Remove from heat. Add vanilla, butter and coconut. Top with Basic Meringue (recipe to follow) and sprinkle with grated coconut. Bake at 325 degrees until meringue is browned, about 5-10 minutes.
Basic Meringue
3 egg whites
1/8 tsp salt
1/4 tsp cream of tartar
6 tbsp sugar
Beat egg whites, salt and cream of tartar until stiff but not dry (should make nice peaks). Gradually add sugar and beat after each addition until sugar is partially dissolved. Place on top of cream filled pie, making sure to cover completely to the edges.
(The secret to this perfect, beautiful meringue is a very clean bowl and very clean instruments. Wash everything just before making the meringue, taking extra care that any oil, fats, etc are completely removed and all is dried well.)
I use this same basic recipe for all my cream pies - chocolate, strawberry, peanut butter - all of them and they are always delicious!
I hope you like soup because is my all time favorite soup recipe inside or outside my house, store bought or restaurant bought. Here it is.
Portuguese Sausage - Kale Soup
6oz kielbasa, sliced (I use more)
1 large onion, chopped
1 large clove garlic, minced (I use 2-3, love garlic :p)
1 TBS olive oil (maybe 2-3tbs)
1 lb fresh kale or 1 pkg (10oz) frozen chopped kale, thawed & drained (I use 1 bunch and use them all, they cook down A LOT)
28oz reduced sodium chicken broth ( I use regular stock instead for deeper flavor and skip salt and works for me)
4 C water (more or less)
2 carrots, sliced
1 tsp dried marjoram, crumbled
1/2 tsp salt
1/2 tsp pepper
1/2 C uncooked long grain white rice (orzo works good too, maybe even tortellini, huh? Now that sounds good.)
Sauté sausage, onion and garlic in oil in a large pot over medium low heat, about 10 min.
If using fresh kale, cut off stems and slice into 1-2 inch pieces. Keep stems separate. Coarsely chop fresh leaves.
Add to the pot chicken broth, water, carrots, marjoram, salt, pepper and sliced fresh kale stems or frozen kale, if using. Bring to boil.
Lower heat, cover and cook for 15 min longer. If using fresh kale, add leaves at this point along with rice to the pot. Bring to boil. Lower the heat, cover and simmer for 15 min or until the rice is tender.
My friends, it's quite easy and so tasty that you will not be disappointed if you like soup. I'm passing this recipe down to my daughter for sure. :p The winter's here so give it a try anyways ,k?
If you do, let me know how you like it, please. ;)
Now about the fool proof pie crust. I got this recipe from one of the local apple orchards here many years back and the pie king, my husband likes it and also it's been approved by my 87 yrs old mother in law. ;) Here it goes.
Fool Proof Pie Crust
4 cups all purpose flour
1 3/4 cup shorting (crisco)
1 TBS sugar
2 tsp salt
Mix these together until crumbly
1 TBS vinegar
1 egg
1/2 cup water
After mixing dry ingredients until crumbly, mix in last three wet ingredients.Form balls. Make 2 - double 9 inch crusts. Extra crust can be frozen before rolling out for future use.
It's A LOT easier if you use an electric mixer. Enjoy. ;) :)
For those who say they don't like cranberry sauce - it's only because you've never had "real" cranberry sauce. Here is a recipe (NOT canned!) that is sure to please the pickest of eaters -
1 bag fresh cranberries
2 cups sugar
2 large boxes of lemon jello
1 medium can crushed pineapple, well drained
1 cup pecans
1/2 cup boiling water
1 cup fine chopped celery
1 heaping tbsp frozen orange juice
Day one - chop berries fairly fine, add sugar, and store covered in the fridge overnight.
Day two - add all the rest of the ingredients and store covered in the fridge overnight. Serve chilled.
This goes great with turkey, chicken, or pork and makes a delightful fruit salad any time of the year! You will make converts from those who think cranberry sauce is that stuff in a can they don't care for to cranberry sauce lovers with this recipe! ;)
Panera Bread Broccoli Cheddar Soup Copycat Recipe
Makes about 4 servings
1/2 stick of butter (1/4 cup)
1/2 of a medium yellow onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, peeled and chopped small
4 cups broccoli florets (about 1 head)
2 1/2 cups grated cheddar cheese (about 8 ounces)
Salt and Pepper to taste
Cook the butter, onion, and garlic on about medium heat until tender.
Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.
Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve.
(I pureed this to make the broccoli bits smaller and remove the need to chew. ;) I also didn't have heavy cream nor half-n-half so I just used whole milk.)
The Panera Bread restaurant serves this in a delicious bread bowl. Here is the recipe for the bread bowl when you are feeling adventurous. Also very nice for a family / friend shared winter lunch. ;)
Quick and Easy Bread Bowls
Makes 3 big bowls
1 1/2 cups warm water (Between 105ºF and 115ºF, hot enough to keep your finger in comfortably)
2 tablespoons instant dry yeast
1 tablespoon white sugar
3 1/2 cups bread flour
1 teaspoon salt
A spray bottle of water
Combine the water and yeast. Let sit for a couple minutes. Add the sugar and flour and knead for 10 minutes by hand or with stand mixer with dough hook attachment. Add the salt.
Cover with a damp cloth and let rise in a warm place for about half and hour.
Preheat the oven to 500ºF. Divide the dough into three lumps. Stretch each one into a tight ball, pinching the bottom with your fingers and sealing it off by twisting it on the counter.
Place on a greased baking sheet. Score the top and sprinkle with some salt. Spray with a spray bottle of water and allow to rise 15 more minutes.
Place in the oven. After 2 minutes, open the oven, spray the bread bowls with the spray bottle and turn the heat to 425ºF. Continue to bake 18 more minutes or until done.
To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.
From Yammie's Noshery -
http://www.yammiesnoshery.com/2013/1...ddar-soup.html
http://www.yammiesnoshery.com/2013/1...ead-bowls.html
Enjoy!
No brainer chicken soup
Because I like things as simple and yummy as possible. No gourmet am I :)
I start with low sodium chicken stock 1 carton
Add a regular sodium stock 1 carton
Add in lots of veggies cut small (celery, carrot, whatever you want)
simmer over med-low heat till veggies are tender.
At the last minute add whatever kind of noodles, or rice or barley you want. (as they take less time to cook)
Don't over do it as it will soak up a lot of the stock, then add more chicken stock when you want to reheat some, to thin it up a bit or if the carbs soak up too much.
Seems to work for sick days around here.
Song, just wanted to let you know that I made your Portuguese Sausage and Kale soup last night and it was a huge hit with both hubby and me!!
I made two slight changes. I had a can of fire-roasted tomatoes sitting on the counter, so threw those in. I debated, because I knew that adding tomatoes would change the flavor a bit, but the broth still turned out super good. Also, I added mini-penne pasta in place of the rice. Because the pasta swelled and soaked up more broth than the rice would have, it probably turned out a bit thicker than your original recipe. As Rachael Ray would say, it was more like a "stew-p" than a soup. But totally yummy! There's still enough left over for our dinner tonight.
Thanks so much for this recipe. As hubby says, "It's a keeper!"
Marianne
I have a recipe that will make your cooking experience much more enjoyable and if your first try at the recipes in prior posts don't work out too well, no matter....you won't care as much if you make this recipe first and sip it while you make your masterpiece.
Applebee's Perfect Margarita (I got the recipe from the bartender and it is perfect!)
In addition to the essential liquids, you'll need a cocktail shaker, lime wedge for garnish, olives, martini glasses and margarita salt.
1/2 oz Cointreau
1/2 oz Grand Marnier
1 1/4 oz Cuervo 1800 Tequila
4 oz Sweet and Sour mix (you can buy this at the grocery store or liquor store)
1 oz Simple Syrup (this is just one part sugar to one part water. Boil the water and add sugar until dissolved. I make up a bunch and store it in the reefer for future use.)
1 1/4 oz fresh lime juice
Add above ingredients to shaker, add ice, shake well and strain into a martini glass with or without salt on the rim, garnish with a lime wedge, drop in an olive and you are ready for the smoothest margarita you've ever tasted. My mouth is watering typing this.
Tip: Put your alcohol in the freezer and the other liquids in the reefer several hours before you make these so that they are good and cold. This also keeps the ice melt to a minimum so as to not water down your drink.
P.S. You can make this with your choice of tequila and it will be perfect for you.
Bless you Glynda.
LOL
WUBARITAS!!! :p:p:p
Glynda, is margarita salt labeled as 'Margarita Salt'?
One of my mom's quick meals - an all time favorite of mine and oh so easy to fix!
Bean and Bacon Sandwich
Ingredients-
Bacon
American cheese
sliced bread
Pork-N-Beans
Instructions -
Fry bacon as usual, drain well.
Heat beans in a pot
Put one slice of American cheese per slice of bread and toast til cheese is melted.
Place slices or crumbles of bacon over melted cheese then cover the whole thing with beans
Grab a fork and ENJOY!
Yay! Good job Marianne!
That's the beauty of this recipe. You can revise this recipe to your likings with some ingredients and I'm glad to hear that you used some type of tomatoes (you are so smart:cool:) because I always add either a small can of crushed or diced tomatoes AND some cut up potatoes which deepens the flavor noticeably which evidently I forgot to note in my original post.:o
In the place of rice you can also substitute with any of your favorite pasta including little tortellinis.;) Easy and sooo tasty and healthy.:)
If it comes out rather thick try to add more stock or water or both to the soup. Also in order to prevent the pasta going plump and mushy the next day, I boil pasta separately, keep them in refg. and add them whenever I am ready to heat them later.
DUH!!!!!! Great solution -- can't believe I never thought of doing that! :rolleyes: ;) :)Quote:
Originally Posted by My sweet Ginger
Yes and you can usually find it next to the margarita mix or the tequila.Quote:
Originally Posted by My sweet Ginger
:p:p Marianne, I'm super glad you liked the soup and dark greens are especially good for our body.:):)
Thank you Glynda. I think I will be drinking a lot of it this coming summer.:p:D:o:eek:
Leslie, I'm planning on making your broccoli/cheddar soup bread bowl this weekend and am excited about it. Making breads is a little worry some but I'm hopeful.:rolleyes:
So, I made the bread bowl broccoli / cheddar soup yesterday.
The soup came out very tasty and even my husband liked it. Next time tho I will add some potatoes as I think any creamy chowder type soup just taste better potatoes in them. The only thing, I got to get a food processor. It was quite dangerous and tedious using a hand box grater to grate all the cheese.:eek:
Well, the bread bowls... I followed the exact recipe and somehow the dough came out too wet. Added quite a bit of flour afterwards and still wet. When they came out of the oven there were three men's berets sitting in front of me.:eek::o;) So don't dump the whole water all at once like I did.:o Try a little less water first and check the consistency.
I still cut the center part out and poured the soup in it. It was good!
One of the reviewers recommended using Cabot sharp cheddar cheese and I used yellow/white 50/50 but I think I will go 100% yellow for a better visual effect next time.
The bread making part was really not that hard and you will even have fun with these recipes.:)
This is one of my daughter's recipes - I had thought it lost and gone forever but found it this morning.
Gia's Chicken Tortillas
Large flour tortillas
Chicken - cooked and chopped fine
1-2 cans artichoke hearts, chopped (depending on your taste; I like 2 cans myself)
1-2 cups Parmesan Cheese
3-4 garlic cloves, chopped very fine
Mayo (REAL mayonnaise, not salad dressing like Miracle Whip)
one medium block sharp cheddar cheese, grated (or one large package pre-grated)
one medium block Monterey Jack cheese, grated (or one large package pre-grated)
Mix Parmesan cheese, chicken, garlic, artichoke hearts well. Add Mayo until smooth and creamy. Cover 1/2 of tortilla with chicken mix, top with cheddar and Jack cheese, and roll the tortilla.
Bake at 350 for 5-10 minutes - until cheeses melt.
Serve and ENJOY!
(BTW, this makes an interesting dip and cracker spread as well. Serve the chicken mix with the cheddar and jack included.)
This looks Sooooo yummy. I plan on giving them a try this weekend. I can barely stand the wait. LOL
Sharlene and molly muffin (who will get some of the chicken before the rest is mixed in)
This is my "go to" pasta recipe. You can dress it up so many different ways, but the basics is simple and the same. Make it in 15 minutes easy.
Cook pasta, I like spaghettitini but you can use whatever you like. Drain.
Dump into a large pasta bowl, drizzle with olive oil and garlic and romano cheese. I like the flavor of romano better than parmesan for this.
you can add in or on the side, shrimp, chicken, or italian sausage, or other type of meat. (I've even torn up tiny bite size pieces of prosciutto).
Tonight I made it with veggies, sauteed, red pepers, grape tomatoes, squash and spinach.
I started with a pesto sauce tonight and added in the olive oil, garlic and tons of romano cheese. New taste, and yummy. Also can throw in some roasted pine nuts. It all works.
You can make this as a simple 2 person meal, or you can turn it into a real spread, by doing meats on the side, some cheeses, garlic bread or bruschetta bread, grapes. Finish off with a simple sorbet after a big meal.
Serve with wine of choice. :) :)
Pork Balls
400-500g pork mince
2 slices bread toasted and then crumbed
1 clove garlic crushed
2 spring onions thinly sliced
1 1/2 tbsp soy sauce
3 tbsp peanut butter
1/4 cup sweet chilli sauce
Oven to 210 C
Mix all ingredients together, shape into ping pong size balls and bake 20 mins. Makes about 25.
Can add to it, I actually put in a wee bit of extra chilli, plus last night I added a few spoonfuls of a satay sauce from a can. They were delish!! But check whoever is eating them is not allergic to peanuts!!! Had a bit of a close call with allergic reaction. Do watch them as the sugar in the sweet chilli can burn. Make sure you bake them on baking paper so you can just wrap it up at the end and you don't have to scrub the pans.
Taco Casserole
1 7 ounce bag (I used more,) bag of nachos or Doritos
1 1/2 lbs ground meat
About 6 green onions chopped including the greens
1 pack of Taco Seasoning
1 8 ounce package of shredded cheddar
1 8 ounce package of shredded mozzarella
about 1 1/2 cups shredded lettuce
about 1 cup of diced fresh tomatoes
Spray a 9x13 pan and hand crush the nachos or Doritos and put in pan. Cook the meat in a skillet and put the taco seasoning in and onions. When done drain and add to nachos and stir in. Stir in 2/3 of both cheeses and mix around. Add lettuce to the top, tomato on top of that and the remaining cheese leftover on the very top bake at 350 degrees for about 15-20 minutes- cheese on top should be melted.
Serve with taco sauce, sour cream, over top of your serving use what you like black olives sliced etc.
If this is for two people cut in half as it is not good heated up the chips get soggy.
Also the lettuce and tomatoes do not cook so they are fine as I wondered about that.
This is so much better than fighting with tacos , and tastier.
I know they do not put mozzarella cheese in regular Tacos, but this holds the mixture together so you can serve it and it is good in it.
I used Doritos as I think they really added flavor to it.
Warm Crack Dip
serves 10-12
Ingredients:
8oz cream cheese, softened
1 (1oz) package Ranch dressing mix
1 (3oz) bag bacon bits (Oscar Meyer)
2 cup shredded cheddar cheese
16 oz sour cream
Preheat oven to 400.
In bowl, combine all ingredients; mix well. Transfer to 2-quart baking dish; cover.
Bake dip 25 to 30 minutes or until hot and bubbly.
Hi everyone,
Summer's coming soon, how about strawberry shortcake?
Tried this recipe today with family and it was a big hit and I thought I should share. Pretty easy and delicious! Enjoy. :)
http://www.foodnetwork.com/recipes/n...e-recipe3.html
OMG, Song, that recipe looks so scrumptious!!! Gonna have to make it, thanks so much for sharing it.
You won't be disappointed. Just follow the recipe exactly what it says.
oh my that Does look good!!!
Hello summer! Best time of the year!
Wow so much recipe to choose from. :)