Share your favourite recipes

[Kimberly]

Judging by the amount of chatter in the January Challenge there are a number of cooks/bakers in the group so I thought why not have a thread to talk about food. Some of my favourite recipes have come to me by way of Goodreads threads.

[Cheryl]

Not a recipe per se, but a creation I invented last week. I saw a picture in a magazine, thought it was showing an egg cooking in an indentation in a scoop of mashed potatoes. Turns out I was wrong, but the idea sounded so good I cooked it for supper one night, and breakfast a few days later.

Eggs in a Mashed Potato Nest

One version - Mix instant mashed potatoes with cheap shredded parmesan and a little less water or milk than called for by the instructions on the box. (About 1.5 servings per person works well.) Mix in dried chives or parsley if you have them. Heat in microwave. Drop large spoonfuls (one per person) on baking pan with edges. Smoosh the center of each to make a little basin. Crack a whole egg into that center. Bake on medium or medium-high until egg is set to your taste. Serve with applesauce or canned fruit from your pantry.

Second version - for one or two. Use leftover mashed sweet potatoes. Scoop the large spoonful of potatoes directly onto the microwave-safe plate(s). Microwave briefly (to about room temperature), stir. Smoosh the basin, crack in the egg, microwave until set to your taste. Serve with berries.

These versions are just inspiration. I've no doubt you couldn't do umpteen versions yourself, adding cheese or bacon, using Egg-Start instead of whole eggs, whatever suits your fancy. Every time I make mashed potatoes from now on I'll make extra so I can have this for breakfast the next day.

[Kimberly]

That sounds like something I might like Cheryl.

[Janice, Moderator]

I've learned a new cooking term - smoosh! I think I'll go do some smooshing. It sounds so much like fun. :)

[Kimberly]

Smoosh is a new term for me too :)

[Janice, Moderator]

Not to be confused with smooch.

[Cheryl]

Well, my husband liked these, too, so smooching & smooshing can go together, actually.

[Cheryl]

I've been reading some chat about food as we get ready for the April Toppler. What keeps you reading when you need some nutritional support?

[Kat]

I'm not a cook by any stretch (yup, I burn toast and boil eggs until they bounce off the walls), but this is my favourite chilli con carne recipe:

http://www.bbcgoodfood.com/recipes/32...

Mr Kat (who's the resident chef) loves it.

[Esther]

wow, recipes included with this site. thanks for sharing.

[Janice, Moderator]

esther wrote: "wow, recipes included with this site. thanks for sharing."

We're a multi-tasking group. :)

[Kimberly]

Kat wrote: "I'm not a cook by any stretch (yup, I burn toast and boil eggs until they bounce off the walls), but this is my favourite chilli con carne recipe:

http://www.bbcgoodfood.com/recipes/32......"

That recipe looks delicious! I may have to try that in the near future.

[Kimberly]

Hmmm I feel like this thread needs to be revived.

Lately I've been starting to try new recipes...last week I made my own spaghetti sauce and then I did a garlic peppercorn pork tenderloin for supper from the weight watchers cookbook and both recipes turned out delicious! Does anyone have any healthy recipes they'd like to share with me?

[Shirley]

Here is a recipe for Zucchini Cornbread. This can be cut into pieces and taken out the door for breakfast or a snack. This recipe is a go to and I use it often as well as anyone I have shared it with.

http://allrecipes.com/recipe/zucchini...

[Shirley]

When I eat this one I think gourmet even though it is made with ground turkey.

CROCK POT CHILI    8/30/12 *****5 stars
1 lb. ground turkey
1 lb. turkey sausage (used ground pork)
2 (14 1/2 oz.) cans tomatoes 
2 (16 oz.) cans dried kidney beans
1 tsp. cumin
2 sm. onions, chopped
1 green pepper, chopped  
and  I added 1 small jalapeno
2 cloves crushed garlic
2 tbsp. chili powder
1 tsp. pepper
Salt to taste  
Brown meat. Add to crockpot in order  
I added spices to turkey while browning and stirred everything up after all ingredients were in crock pot cook on slow at least 3 hours.
Taste best 2nd day.

[Almeta]

Kat wrote: "I'm not a cook by any stretch (yup, I burn toast and boil eggs until they bounce off the walls), but this is my favourite chilli con carne recipe:

http://www.bbcgoodfood.com/recipes/32......"

Speaking of new cooking words...Alhough I got the idea, I had never heard of the word hob as a cooking surface. I love the description: "the onions are soft, squidgy and slightly translucent".

The recipe does sound good.

[Almeta]

Amber wrote: "I am going to be all over this recipe this weekend. We have a cold spell moving in, so chili will be perfect! :) ..."

My mother had a knack of having a pot of chili on at the first sign of autumn. It is a great memory of her. Mine never tastes as good as hers.

Defrosting ground meat as we speak!

[Sam]

My fav winter food stuff is the casserole, generally lamb or beef complete with bacon for that extra bit of flavour. I always make mine with carrots, leeks (well I am Welsh) and mushrooms too so I pretend I'm being healthy and of course the stock has got to be made with a good dark stout or ale too! Mmmmm I know what I'm having on the weekend ;-)

[Kimberly]

Here's the recipe for the Peppered Roast Tenderloin:

Ingedients

1 (2 1/2 pound) beef tenderloin, trimmed and tied
2 Garlic cloves, thinly sliced lengthwise
4 teaspoons of olive oil
1 table spoon of finely cracked black peppercorns
2 teaspoons of finely chopped fresh rosemary
2 teaspoons of finely chopped fresh thyme
2 teaspoons finely chopped fresh sage
1/2 teaspoon of salt

Preperation

1. Preheat oven to 425ºF
2. With small knife make, small incisions all over tenderloin; insert a slice of garlic into each incision. Rub oil all over meat. Mix together peppercorns, thyme, sage, rosemary and salt in a cup; rub mixture all over tenderloin.
3. Place tenderloin in roasting pan; roast 10 minutes. Reduce oven temperature to 350ºF. Roast until instant read thermometer inserted into center of tenderloin raches 145ºF for medium about 20 minutes longer. Transfer to cutting board. Let stand for 15 minutes cut into 20 slices.

FYI: Crack peppercorns using a mortar and pestle.

[Janice, Moderator]

Yum! That sounds very tasty.

[Shirley]

101 Healthy Soup Recipes
Soups, stews, gazpachos, and purees—there is bound to be something for everyone (and every season) on our extensive list of favorite, healthy soups.

http://www.cookinglight.com/food/quic...

[Cherie]

Just the weather here in rainy Oregon for that Crockpot Chili. I think I'm going to have to try that one!

[Kimberly]

Everyones recipes & Recipe links look good.

I think I'm going to try a new challenge and try one or two new recipes a week from now on. I don't know about anyone else but I have a lot of cookbooks sittin on my bookshelf that look rather lonely and neglected. I always buy them though when I go to Goodwill, I just can't say no!

[Pragya]

Kimberly wrote: " I have a lot of cookbooks sittin on my bookshelf that look rather lonely and neglected.."

Same here, Kimberly.

[Pragya]

Amber wrote: "Shirley wrote: "101 Healthy Soup Recipes
Soups, stews, gazpachos, and purees—there is bound to be something for everyone (and every season) on our extensive list of favorite, healthy soups.

http:/..."

LOL! I hope you don't start making the soup at work. :-p

[Sam]

Not sure what the bosses would say though...although if they're anything like mine as long as they get a bit I'm sure they wouldn't mind ;-D

[Shirley]

Crock pots are great at work especially for soup and chili.

[Kimberly]

Judy wrote: "Has anyone ever been to a gathering where each person brings a soup ingredient? I never have, but thought it would be nice."

I have (although it was in the third grade) we all brought something in for the soup and from what I recall it was really yummy!

[April]

Kimberly wrote: "Judy wrote: "Has anyone ever been to a gathering where each person brings a soup ingredient? I never have, but thought it would be nice."

I have (although it was in the third grade) we all brought..."

Kimberly, you must have read Stone Soup and then made soup as a following activity. :)

[April]

Judy wrote: "It must have been pretty good if you still remember it, Kimberly! You also must have had a cool teacher.

I wonder if there is a way to do virtual soup on this thread? lol."

Sure there is! Here is my contribution!

[Kimberly]

April wrote: "Kimberly wrote: "Judy wrote: "Has anyone ever been to a gathering where each person brings a soup ingredient? I never have, but thought it would be nice."

I have (although it was in the third grad..."

Yep! Stone Soup it was!I still have my copy of it.

[Almeta]

April wrote: "Kimberly, you must have read Stone Soup and then made soup as a following activity. :) ..."

I thought this too, but my memory of the story is different. I remember this one: .

[jaxnsmom]

Almeta wrote: "My mother had a knack of having a pot of chili on at the first sign of autumn. It is a great memory of her. Mine never tastes as good as hers."

I think it's a law of nature! My sister and I were talking recently about recipes of Mom's that we make and they just don't taste the same. It seems like most of them have an emotional/traditional ingredient that's just not there without her.

[jaxnsmom]

Every soup needs some herbs!



These aren't mine, but I did have good luck with growing several this year.

[Pragya]

My ingredient contribution for the soup-

[Shirley]

Amber wrote: "I'm making your crock pot chili this afternoon Shirley, and I'm super excited. (I forgot I was going to the Packer game last weekend, so my cooking plans went right out the window!)

I made stir..."

Hope you give it 5 ***** like I did.

[Almeta]

Amber wrote: "I'm glad to see someone is familiar with Braggs! I've brought it up to others who have looked at me like I was crazy. Which I may be, but that's besides the point. :) ..."

Braggs is used in my household also. I think Debra started it. Don't know how she discovered it.

[Almeta]

Judy wrote: "We like using the Braggs Organic Sprinkle Herbs & Spices Seasoning. It is a blend that tastes similar to Italian Seasoning but organic and salt free."

Hmm, I have to check that out.

[Almeta]

Went to the library today to pick up some books and read while I was there. Just as I remembered. This version had really cute illustrations.

[jaxnsmom]

A friend turned me on to Braggs about 13 years ago. It's pretty much replaced soy sauce in my kitchen.

The herb and spice seasoning sounds good - I'll have to look for it.

[Kimberly]

Almeta wrote: "Went to the library today to pick up some books and read while I was there. Just as I remembered. This version had really cute illustrations."

I'm going to see if I can dig up my copy of this for old times sake.

[Kimberly]

Last night I made liver for Darren and I and I used this recipe for Moronccan Fried Liver.


•500 g (1 lb.) fresh calf or lamb liver
•1 teaspoon cumin
•1 teaspoon paprika
•1 teaspoon salt, or to taste
•1/4 teaspoon black pepper, or to taste
•1/8 teaspoon cayenne pepper (optional)
•1 tablespoon vegetable oil
•2 to 3 teaspoons vinegar or lemon juice

Let marinate for 30 minutes (I left it for an hour) and it was delicious. We got a griddle last weekend and we fried the liver on it. It came out great.

[Janet]

Spicy Pretzels

1/4 lb small pretzels
1/4 cup crisco vegetable oil
1 (1 ounce) package hidden valley ranch dressing mix
1 teaspoon garlic salt
1 teaspoon cayenne pepper
Directions:
1
Put pretzels in a roaster pan.
2
(or 13x9 pan will work) Mix together the Crisco oil, dressing mix, salt and cayenne pepper.
3
Pour over pretzels.
4
Toss thoroughly!
5
Bake at 200* for 1 1/2- 2 hours.
6
Stir about every 20 minutes.

i have decided today they would be better that once baked you turn off the oven put a rolo on top and let barely melt take out and press a pecan on top!

[Deborah]

Thanksgiving is days away. (For those in the United States. For those of you in other places if you've been planning and American kind of theme party this will help.) I'm sharing the cranberry sauce recipe I use. I didn't invent it. I got it from the internet looking for a recipe similar to one I found in a woman's cooking magazine in the early '90s.

The thing is, the stuff out of a can probably can't hurt you, but no one will ever remember it. This, well, this will outshine the turkey! And you can make it this weekend and keep it in the fridge, or any night between now and Thursday.

Ready?

Pear Honey Cranberry Sauce


Original recipe makes 10 servingsChange Servings
1/2 cup water
1/2 cup white sugar
2 pears - peeled, cored and diced
1 (12 ounce) package fresh or frozen cranberries

1 cup honey
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
Check All Add to Shopping List
Directions


In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.


If we want to pretend that it's my recipe and that I've made some grand contribution, we can substitute an orange for the lemon and use orange juice and zest instead.

Oh, and yeah, I use the fresh cranberries not frozen.

[Janice, Moderator]

Deborah wrote: "Thanksgiving is days away. (For those in the United States. For those of you in other places if you've been planning and American kind of theme party this will help.) I'm sharing the cranberry sauc..."

Sounds yummy Deborah. While our Canadian Thanksgiving was in October, Christmas is coming. Maybe I should make some up for Christmas - give a jar to my daughter-in-law, take a jar to my parents.

[Deborah]

Perfect for Christmas.

[Dione]

Caramel Apple Cobbler (it's my favorite because it's my go to easy dessert)

2 cans caramel apple pie filling
2 sticks of butter
1 box butter cake (yellow cake will work)

Heat oven at 350 degrees
Grease a 8 X 13 pan
layer bottom of the pan with pie filling.
spread the cake mix over the pie filling.
melt the 2 sticks of butter and pour on top of the cake mix.
Bake for 45 minutes @ 350 degrees or until top is brown.

It's excellent and my kids love it! Add some cinnamon ice cream to a scoop of this cobbler warm and drizzle a little bit of caramel sauce over top and it makes for a very delicious dessert!

[April]

yummmmmmmmmm! My mouth is watering!

[Kimberly]

I made this tonight:



Ricotta & sage stuffed prosciutto wrapped Chicken Breasts

From Gordon Ramsay's Healthy Appetite

Ingredients:

Serves 4

4 large chicken breasts about 6-7oz
8 sage leaves
5 heaping tbsp ricotta
sea salt and black pepper
8 prosciutto slices
4 tsp olive oil
handful of thyme sprigs

Preperation:

Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean cutting board, mince 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.

Lay two prosciutto slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture on to the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the prosciutto slices around the stuffed chicken breast. Wrap in plastic wrap. Repeat with the rest of the chicken breasts and chill for 1 - 2 hours to firm up slightly.

Heat the oven to 350 and place a roasting pan in the oven to heat up. Heat a heavy skillet and add the olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 minutes on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 minutes, depending on size, or until the meat feels just firm when lightly pressed.

[Kimberly]

Judy wrote: "Oh, that looks yummy, Kimberly!"

They were delicious Judy! I can't wait to make them again :)