Recipe Thread Ping List
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Happy Mother’s Day!
Ah...here it is!
HAPPY MOTHER’S DAY to all!
I’m on my tablet so it’s too difgicult to paste the recipe but I’m making The Pioneer Woman’s pork roast with apples and onions for dinner.
So far smells fantastic!
Basic recipe is:
pork roast 3-4 lbs
3 apples cored and quartered
3 onions carmelized
rub roast with seasoning. I used a little salt, black pepper, small amount of basil, olive oil
Brown roast, put in casserole dish
Add apples, onions and a bay leaf
Add 1 cup beef stock
4 cups apple juice
cover and cook in 300 degree oven for 2-3 hours
Later I’ll try to post the exact recipe
WORLDS EASIEST DINNER
From Nicko's Kitchen on You Tube.
Ingredients: (serves 4)
2 boneless / skinless chicken breasts sliced in half lengthwise or just get thin breasts.
1 cup white rice
1 can Celery soup
1 pkt French onion packet soup mix
2 onions chopped roughly
Into baking dish put 1 cup rice
Put the chicken breasts on top. If they are thick slice them in half. I use local Amish chicken breasts that come already sliced thinner than usual.
Put a can of cream of celery Add a package of French onion soup mix.
Add 1 cup - or can - of water
Mix well with a fork then pour on top of the chicken and rice.
Roughly chop the onion and put on top of the rest in the baking or casserole dish.
Put in a 375 degree oven for one and a half to two hours, checking after an hour to make sure things are going well. They will be, even I could make this, LOL!
If you have any questions watch the video in the link above.
happy Mothers’ Day FRiend!!!!
This is my dessert for tonight -
The Thursday Night Truffletini.
Ingredients:
1.5 oz. Baileys® Original Irish Cream
.5 oz. Smirnoff® Vodka
.5 oz. Godiva® Chocolate Liqueur
chocolate syrup
Directions:
Add Baileys, Smirnoff and Godiva to an ice-filled shaker.
Strain into a chilled martini glass with chocolate syrup drizzled on the sides.
Garnish with mint.
This recipe contains no more than 0.6 fl. oz. of alcohol per serving.
This recipe is from Bailey’s who obviously don’t understand my idea of a drink!
The Bailey’s and the Godiva were my mothers’ day present!
Here’s one we found not long ago and we absolutely love! It really only takes about 30 minutes of cooking time - the longest part is slicing the mushrooms.
I don’t add the sherry as I don’t care for the flavor. We also make a double batch because it warms up for leftovers without any change to the consistency. Enjoy!
Ingredients
5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
Directions
1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Here’s one we found not long ago and we absolutely love! It really only takes about 30 minutes of cooking time - the longest part is slicing the mushrooms.
I don’t add the sherry as I don’t care for the flavor. We also make a double batch because it warms up for leftovers without any change to the consistency. Enjoy!
QUICK, EASY CREAM OF MUSHROOM SOUP
Ingredients
5 cups sliced fresh mushrooms
1 1/2 cups chicken broth
1/2 cup chopped onion
1/8 teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry
Directions
1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.