Rep a recipe

[twob4me]

ROFL
You're right Rosey, how stupid of me not to name my recipee properly
If my husband was a member here, I'd rep him for eating it lol

I did set the timer on it, the problem is I don't hear it if I'm busy doing something and it just keeps on -a- cookin' in there.

Des LOL

Nadiine I was just sharing with my husband about the pizza thing. Well I told him about it last night but I was sharing with him this morning what Rosey said and then your comments here. He said maybe you should move your computer into the kitchen.

 

[Nadiine]

Nadiine I was just sharing with my husband about the pizza thing. Well I told him about it last night but I was sharing with him this morning what Rosey said and then your comments here. He said maybe you should move your computer into the kitchen.

rofl
I need to get me one of them Power Scooters & ductape a laptop onto the handle bars so I can wheel it into the kitchen with me
Then ride back to my desktop over here for less interruptions

 

[twob4me]

rofl
I need to get me one of them Power Scooters & ductape a laptop onto the handle bars so I can wheel it into the kitchen with me
Then ride back to my desktop over here for less interruptions

Did you say DUCK tape?

 

[Nadiine]

Did you say DUCK tape?

I could use that for 1 of my ducks - he thinks 1 of my other males is his 'girlfriend' and I have to keep him locked up in the duck pen.

(they should use his genetics for the Viagra company)

 

[twob4me]

I could use that for 1 of my ducks - he thinks 1 of my other males is his 'girlfriend' and I have to keep him locked up in the duck pen.

(they should use his genetics for the Viagra company)

Oh my!

 

[Nadiine]

Oh my!

TMI? lol

 

[RoseyK]

Did you say DUCK tape?

that is too funny.

 

[Ariel]

Did you say DUCK tape?

AUGHHHHHH!!!!

I could use that for 1 of my ducks - he thinks 1 of my other males is his 'girlfriend' and I have to keep him locked up in the duck pen.

(they should use his genetics for the Viagra company)

I'm dying. You guys are too much!

 

[Ariel]

Okay, here is another recipe.

Stir Fry

Pour about 2 tsps of olive oil in a large frying pan, spread it out, then add about one pound of meat--I like to use 3 boneless, skinless chicken breasts, but shrimp works well or even cut up leftover beef.
Cover and cook the chicken on LOW (this is for Nadiine, lol) until it is done, then cut it up into bite-size pieces.
Add
1 15 oz can pineapple--chunks or tidbits (the whole can, juice and all)
1 Tbsp crushed garlic
1 Tbsp fresh mashed ginger, or 1 tsp powdered ginger
1 tsp curry powder
1 tsp lemon pepper (less if you don't like it zesty)

Stir the seasonings and pineapple around, simmer it for a bit (on low again )

Then add 1 or even 2 packages of frozen stir-fry vegetables (about one pound or more). Put the lid on, cook on low, but not for long--you don't want the veggies to be soggy, but crisp.

Serve with rice. Rice is best cooked in a rice cooker. These wonderful pots are available at oriental stores--and you can't burn the rice with them.

This is a great dinner, one that my family enjoys, yet is healthy and easy to cook.

 

[twob4me]

 

[NorwayUnn]

Basic Vanilla Cup Cake Recipe

Ingredients
5 oz (150g)Butter - softened
5 oz (150g)superfine (castor) sugar
6 oz (175g)self-raising flour
3eggs
1 tspvanilla extract

Method
1.Pre-heat the oven to 350oF (180oC).
2.Line a 12 cup cake pan, with cup cake papers.
3.Crack the eggs into a cup and beat lightly with a fork.
4.Place all the ingredients in a large bowl.
5.Beat with an electric mixer for 2 minutes, until light and creamy.
6.Divide the mixture evenly between the cake cases.
7.Bake for 18-20 minutes until risen and firm to touch.
8.Allow to cool for a few minutes and then transfer to a wire rack.
9.Allow to cool fully before icing.
Notes Makes 12 cakes.


Butter Cream Frosting

Ingredients
5 oz (150g)Butter - softened
8 oz (250g)confectioners (icing) sugar
1 tspvanilla
2 tsphot water
Method
1.Beat together the butter and sugar with an electric beater.
2.Once well combined, add the vanilla and water. Beat until smooth and creamy.

 

[Tweetie]

1/2 cup (1 stick or 120mL) butter
1/2 cup (120mL) firmly packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups (360mL) all-purpose flour
1 1/4 teaspoon baking soda
1 cup (240mL) "M&M's"® Chocolate Mini Baking Bits, divided
4 ounces (110g) cream cheese, softened
2 tablespoons granulated sugar
1 large egg yolk
1/4 cup (60mL) unsweetened cocoa powder

Preheat oven to 350°F (180°C). Lightly grease a 9 x 9 x 2-inch (230mm x 230mm x 50mm) baking pan; set aside. In large mixing bowl cream butter and brown sugar. Add egg until well blended; stir in vanilla. Combine flour and baking soda; stir into creamed mixture. Stir in 2/3 cup (160mL) "M&M's"® Chocolate Mini Baking Bits; set aside. Dough will be stiff. In separate bowl beat together cream cheese, granulated sugar and egg yolk until smooth; stir in cocoa powder until well blended. Place chocolate-cheese mixture in six equal portions evenly in bottom of prepared baking pan. Place reserved batter around cheese mixture and swirl slightly with tines of fork. Pat down evenly on top. Sprinkle with remaining 1/3 "M&M's"® Chocolate Mini Baking Bits. Bake 25 to 30 minutes until toothpick inserted in center comes out with moist crumbs. Cool completely before cutting into bars. Store in refrigerator in tightly covered container.

MAKES 16 BARS.

 

[Tweetie]

1 19 to 21 ounce pkg. (540 to 595g) fudge brownie mix, prepared as directed for cake-like brownies
1 cup (240mL) M&M'S® Semi-Sweet Chocolate Mini Baking Bits
1/2 cup (120mL) chopped nuts, optional
1 quart (.95L) vanilla ice cream, softened
1/4 cup (60mL) caramel or butterscotch ice cream topping

Line 2 9-inch (230 mm) round cake pans will aluminum foil, extending it slightly over the edges of the pan; lightly spray bottoms of each pan with vegetable cooking spray; set aside. Preheat oven as brownie mix package directs. Divide brownie batter evenly between the two pans; sprinkle half the M&M'S® Semi-Sweet Chocolate Mini Baking Bits and nuts over each. Bake 23 to 25 minutes or until edges begin to pull away from sides of pan. Cool completely. Remove layers by lifting foil from pans. To assemble cake, place one brownie layer, topping side down in a 9-inch (230 mm) spring form pan. Spread ice cream over brownie layer; drizzle with ice cream topping. Place second brownie layer on top of ice cream layer, with topping side up; press down lightly. Wrap in plastic wrap and freeze until firm. Remove from freezer about 15 minutes before serving. Remove sides of pan. Cut into wedges.

MAKES 12 WEDGES.

 

[A New Dawn]

Here's one I took to a church dinner last night, courtesy of Emeril:

Twice Baked Potato Casserole

7 lbs baking potatoes
1 stick of butter plus 1 T.
salt and pepper to taste
1/2 c. heavy cream
1c. sour cream
1 c. chopped green onions (scallions)
3/4 lb. bacon, fried, drained and crumbled
10 oz. white cheddar, cut into cubes
12 oz. sharp cheddar, cut into cubes
4 oz. sharp cheddar, shredded

Wash potatoes and bake at 400 degrees for an hour to 1 hr 15 min or until done. Cool on wire rack long enough to handle. Cut taters in half, scoop out pulp with spoon. Throw away skins. In very large bowl, potato pulp, 1 stick of butter cut into chunks, salt, pepper, cream and sour cream. Mash till creamy. Add the rest except shredded cheddar, mix and turn into a buttered casserole dish. Top with remaining shredded cheddar and bake 30-45 min at 350.

Serves 12

Everyone loved it!

Have fun with kids!!!


Ice Cream In A Bag
Instructions to make your own ice cream in a sandwich bag

Materials Needed:

1 Tbsp Sugar
1/2 Cup Half-n-Half
1/4 tsp Vanilla
1/2 Cup Rock Salt
Ice
1 Pint Size Ziploc Bag
1 Gallon Size Ziploc Bag

Instructions:

Combine the sugar, half-n-half, and vanilla in the pint size ziploc bag and seal tightly. Combine the ice and rock salt in the large ziploc bag. Place the small bag inside of the larger bag and seal. Shake the bag until the mixture turns into ice cream! This will take about 5 minutes. (You may want to wear gloves.) Add sprinkles, candy, nuts, or fruit and enjoy!

Love this thread!!

OK, here is a really great recipe that I like to share when I can. I love it because it's super hard to mess up. I like to experiment in the kitchen, but I have trouble even getting the mashed potatoes right. (Poor DH!). So, easy and fool proof is always good! Oh, and it's CHEAP, which is also good!

Here goes:

Sesame Green Beans

INGREDIENTS

· 1 tablespoon canola oil (or olive is good too)
· 1 1/2 teaspoons sesame oil
· 1 pound fresh green beans, washed (or frozen work fine too)
· 1 tablespoon soy sauce
· 1 tablespoon toasted sesame seeds
· 1 clove of garlic (garlic powder works fine too)
DIRECTIONS

1. Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.
2. Optional: add ¼ tbsp. of tahini paste as soon as beans are done cooking, and before sprinkling with sesame seeds.

OK, I just throw the beans in with the oils, garlic, and soy sauce and cook them all together until soft. Works fine!

These three recipes look great! I'm going to have to copy them down tomorrow and add a couple of my own.

ETA: I can't rep these posts for some reason. Maybe tomorrow I'll be able to. The rep button is not there.

 

[A New Dawn]

There are still no rep buttons for those posts. I wonder why. I wanted to rep them for passing on the recipes.

 

[Ariel]

Okay, here is another recipe.

Stir Fry

Pour about 2 tsps of olive oil in a large frying pan, spread it out, then add about one pound of meat--I like to use 3 boneless, skinless chicken breasts, but shrimp works well or even cut up leftover beef.
Cover and cook the chicken on LOW (this is for Nadiine, lol) until it is done, then cut it up into bite-size pieces.
Add
1 15 oz can pineapple--chunks or tidbits (the whole can, juice and all)
1 Tbsp crushed garlic
1 Tbsp fresh mashed ginger, or 1 tsp powdered ginger
1 tsp curry powder
1 tsp lemon pepper (less if you don't like it zesty)

Stir the seasonings and pineapple around, simmer it for a bit (on low again )

Then add 1 or even 2 packages of frozen stir-fry vegetables (about one pound or more). Put the lid on, cook on low, but not for long--you don't want the veggies to be soggy, but crisp.

Serve with rice. Rice is best cooked in a rice cooker. These wonderful pots are available at oriental stores--and you can't burn the rice with them.

This is a great dinner, one that my family enjoys, yet is healthy and easy to cook.

There are no rep bulbs on things that were transferred over.

 

[Ariel]

Fruit Crisp

This is heavenly--and easy to make:

Grease a 9x13 casserole dish. I prefer to use olive oil, but butter or margarine works as well.
Then dump sliced fruit, enough to cover the bottom of the dish. Peaches are good in season, even canned peaches (a five pound can--drain them first). You can use frozen fruit, or slice up apples.
If the fruit is sour, sprinkle with sugar, up to 1/2 cup.

In a small container, mix 1 cup flour, 1 cup sugar and 1 teaspoon baking powder together. Add a raw egg, all at once. Mix together with a fork until it is uniformly crumbly. Spread this mixture evenly over the fruit.

Melt 1/4 cup butter or margarine and pour in thin trickles over the crisp. You can substitute olive oil for the butter, to make this a healthier recipe.

Bake 350 degrees, about one hour until golden brown. Serve warm.

This is WONDERFUL with vanilla ice cream.

CCE needs to quote her recipe, like this.

 

[twob4me]

Thought I'd dust this thread off and see if it takes off again.

 

[Citizen of the Kingdom]

Cool Idea for a thread!

I can't remember where I got this recipe from....

Peasy Potatoes
Saute several sliced onions (or leeks, if you grow them) in the bottom of a large stockpot in a bit of oil or fat. When they are soft and turning brown, add water - or broth if you have it! - and a few pounds of chopped potatoes (peeled is yummier but unpeeled is fine). Water should just cover the potatoes. Bring to a boil, cover, then turn down and simmer for about 20 minutes. Drain off most of the water (save it, though!) and mash potatoes and onions together. (Leave it a little lumpy for texture, if you like, so you can enjoy the onions.) Add a little of the potato water back in at a time if you need it to make the potatoes creamier. Mash in some margarine or butter if you have it (optional). Salt to taste.
Serve in a big mound with gently heated frozen peas piled on top. Sprinkle pepper on top if you like pepper.
We sometimes also serve this with eggs, but the peas are sufficient protein without them.

 

[Citizen of the Kingdom]

There are some really good recipes here