Skip to comments.Weekly Cooking Thread. April 23, 2011(Happy Easter)
Posted on 04/23/2011 7:13:03 AM PDT by libertarian27
Welcome to the 20th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or all of them:)! for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
April 24 Pigs-in-a-Blanket Day
April 25 National Zucchini Bread Day
April 26 National Pretzel day
April 27 Prime Rib Day
April 28 National Blueberry Pie Day
April 29 National Shrimp Scampi Day
Weekly Coking (recipes)Ping List
(to be added/deleted to the ping please post here or PM me)
Last week’s recipe recap:
Dessert* 11 Roulage (cream filled chocolate roll)
Dessert* 17 CHOCOLATE CHIP COOKIES (diabetic)
Ingredient* 62 Cajun Seasoning
Ingredient* 62 Salt Free Cajun Seasoning (various)
Ingredient* 62 Salt Free Chili Powder (various)
Ingredient* 62 Creole Seasoning
Ingredient* 62 Salt Free Taco Seasoning
Ingredient* 62 Burrito Seasoning (Salt Free)
Ingredient* 62 Salt Substitute
Ingredient* 62 Curry Blend
Ingredient* 62 Dry Rub
Ingredient* 62 Herbal Salt Substitute
Ingredient* 62 Seasoning Blend
Ingredient* 62 Magic Dust Spice Blend (various)
Meal* 3 Albias King Ranch Chicken
Meal* 7 Pork Gravy for a Large Gathering
Meal* 13 Tuna Kimchi Jjigae (stew)
Meal* 18 Balsamic Caramelized Onions with Golden Raisins Sauce
Meal* 42 Breakfast Casserole
Side* 19 Cauliflower Gratin
Soup* 29 Mulligatawney Soup
Please add your favorite recipes, and because this is a real big food holiday weekend I thought I’d recap different sections of the cooking thread recipe lists over the weeks for some ideas and inspiration for tomorrow’s food festival:
Starting with Breakfast:
Type——Page#——Description———Thread Week Date
Bread* 16 Cinnamon-Raisin Bread— 12/18/10
Meal* 41 Green Chili Egg Casserole— 12/12/10
Meal* 58 Fluffy French Toast— 1/22/2011
Meal* 86 Spinach Quiche— 1/29/2011
Meal* 46 Baked Oatmeal— 2/12/11
Meal* 106 Egg Rivvels with Tomatoes- 2/26/11
Meal* 5 Oatmeal Pancakes— 4/9/11
Meal* 9 CORNED BEEF HASH IN BELL PEPPERS—4/9/11
Meal* 34 Breakfast Cups— 4/9/11
Meal* 42 Breakfast Casserole— 4/16/11
(All cooking thread recipe weeks are on my profile page)
do you have a ping list? If so, please add me to it (TIA).
Ping to the Weekly Cooking Thread Ping list
Ping to the Free Republic Kitchen Ping List
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We need a recipe for HOT Cross Buns!
My grandmother’s recipe....
Hot Cross Buns Recipe
Cook time: 3 hours
1 1/4-ounce package active dry yeast (about 2 1/2 teaspoons)
3/4 cup warm milk
3 1/4 to 3 1/2 cups all purpose flour
1/4 cup plus 1 teaspoon granulated white sugar
2 teaspoons ground spices (for example, 1/2 teaspoon cardamom, 1/2 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg)
1 teaspoon salt
4 Tbsp butter, softened
2 eggs, room temperature (if taking right out of the fridge, let sit in warm water for a few minutes to take the chill off before using)
3/4 cup currants (can sub half of currants with chopped candied citrus peel)
2 teaspoons grated orange zest
1 Tbsp milk
1 teaspoon milk
3 to 4 Tbsp powdered sugar
1 In a bowl, stir together 1/4 cup of the warmed milk and one teaspoon of sugar. Sprinkle the yeast over the milk and let sit for 5-10 minutes until foamy.
2 In a large bowl or the mixing bowl of an electric mixer, vigorously whisk together 3 cups of the flour (reserving additional flour for later step), the salt, spices, and 1/4 cup of sugar.
3 Create a well in the flour and add the foamy yeast, softened butter, and eggs, and the remaining milk. Using a wooden spoon or the paddle attachment of your mixer, mix the ingredients until well incorporated. The mixture should be shaggy and quite sticky. Add in the currants, candied peel, and orange zest.
4 If you are using a stand-up mixer, switch to the dough hook attachment and start to knead on low speed. (If not using a mixer, use your hands to knead.) Slowly sprinkle in additional flour, a tablespoon at a time, kneading to incorporate after each addition, until the flour is still slightly tacky, but is no longer completely sticking to your fingers when you work with it.
5 Form a ball of dough in the bowl and cover with plastic wrap. Let sit, covered, at room temperature (or in a warm spot) for 2 hours, until the dough has doubled in size.
6 Press down on the dough to gently compress it. Roll the ball of dough into a log shape and cut it into two halves. Place one half back in the bowl while you work with the other half. Take the dough half you are working with and cut it into 8 equal pieces. The easiest way to do this is to roll it into a log, cut it in half, then roll those pieces into logs, cut them in half, and then do it again, roll those pieces into logs, and cut them in half.
Take the individual pieces and form them into mounds, placing them 1 1/2 inches apart from each other on a baking sheet. Cover with plastic wrap and then work the remaining dough into 8 equal pieces and place them in mounds on a baking sheet, again cover with plastic wrap. Let the dough mounds sit at room temperature (or warm place) to rise again, until the mounds have doubled in volume, about 30-40 minutes.
7 Preheat oven to 400°F. Prepare egg wash by whisking together one egg and a tablespoon of milk. If you want, you can score the top of the buns with a knife in a cross pattern. You will want to make fairly deep cuts, for the pattern to be noticeable after they’re done. Using a pasty brush, brush on the egg wash over the dough mounds. The egg wash will give them a shiny appearance when cooked.
8 Place in the middle rack of the oven and cook for 10-12 minutes, until the buns are lightly browned. Remove from oven and let cool on the pan for a few minutes, then transfer the buns to a wire rack to cool.
9 To paint a cross on the top of the buns, wait until the buns have cooled (or the frosting will run). Whisk together the milk and the powdered sugar. Keep adding powdered sugar until you get a thick consistency. Place in a plastic sandwich bag. Snip off a small piece from the corner of the bag and use the bag to pipe two lines of frosting across each bun to make a cross.
Yield: Makes 16 buns.
Looking for something new to make for appetizers for tomorrow?:
These will inspire you:
5 *-* Blue Cheese Dip (Dressing) *-* 12/18/10
14 *-* Guacamole de la Rey *-* 12/18/10
28 *-* BROWN SUGAR SMOKIES *-* 12/18/10
57 *-* Sausage Rolls *-* 12/18/10
67 *-* Cheese Dip *-* 12/18/10
104 *-* SMOKED SAUSAGE BITES *-* 1/1/11
59 *-* 7-layer bean dip *-* 1/29/2011
7 *-* Queso Puerco Dip *-* 2/5/2011
8 *-* SUPER BOWL POPCORN *-* 2/5/2011
9 *-* Spiced Vinaigrette Chicken Salad Cups *-* 2/5/2011
11 *-* Snappy Cocktail Meatballs *-* 2/5/2011
14 *-* Norma’s Crackers *-* 3/5/11
42 *-* Cheesy Bacon Bites *-* 3/5/11
34 *-* Crab Stuffed Mushrooms/Shrimp Stuffed Mushrooms *-* 3/12/11
61 *-* Curry Deviled Eggs *-* 3/12/11
13 *-* BAR ROOM BOLOGNA *-* 3/19/11
19 *-* cheese crisps *-* 3/19/11
9 *-* Chicken liver pate *-* 4/2/11
That is so cuuute!
Easter Eggs In A Basket
Place 12 very thin Black Forest ham slices in sprayed muffin cups to form ruffled basket.
Pour in until 3/4 full (use measure w/ spout) combined 8 eggs, 1 1/2 cups light cream, fave seasonings——lemon pepper, onion/garlic/powders.
Sprinkle w/ shredded sharp Cheddar. Bake 345 deg about 30 min.
Serve w/ buttered croissants, muffins, fresh fruit.
Great job on the thread this week!
In honor of National Zucchini Bread day, here is my sister’s recipe:
1 cup vegetable oil
t tbls vanilla
2 cups zucchini, shredded
2 cups sugar
2 cups self rising flour
1 tbls cinnamon
1/2 tsp salt
1 cup pecans, chopped
Mix eggs, oil and vanilla. Add shredded zucchini, sugar, flour, cinnamon, salt and pecans. Stir until combined. Spoon into 2 greased and floured 9x5x3 loaf pans. Bake at 350 for 55-60 minutes or until done. Cool for 10 minutes in pans. Cool completely on wire rack.
Crenelate hard-cooked eggs for baby chicks---add red pepper and carrot strips for features, olive bits for eyes.
White Carob or White Chocolate Easter Treats
Melt the chocolate or carob and add food coloring (pink, blue, or yellow). Pour into little candy molds. I have a one inch+ bunny mold that’s just perfect but a chicken mold would also be Easter-y. Chill until hardened.
Then take some melted chocolate and stir in green coloring and lots of shredded sweetened coconut. With your hands, make a 4” or so mound of it to form your Easter grass. While it’s still soft, stand the bunny on top. Add tiny round candies around the grass for the Easter eggs - mini M&Ms or those little breath mints. Harden in the fridge.
Can be wrapped in plastic wrap as an INSIDE favor. Don’t leave them outside because they’ll melt.
What’s Easter Dinner without 7 or 8 different side dishes?:>)
Here’s some ideas from past threads if you only have 3 or 4 planned so far :>)
Post number———Recipe-———Thread Week
50 *-* Cranberry Salad *-* 12/25/10
52 *-* Mediterranean Green Beans *-* 12/25/10
65 *-* Cheesy Turnip & Carrots *-* 12/25/10
14 *-* mashed potatoes with cheese and green/red chiles *-* 1/1/11
17 *-* Quick and Easy Panzanella Salad *-* 1/1/11
25 *-* Abuelos Papas con Chile *-* 1/1/11
23 *-* Corny Corn Bread *-* 1/15/11
24 *-* butternut squash coleslaw: *-* 1/15/11
43 *-* Calico Baked Beans *-* 1/15/11
51 *-* Red Beans and Rice *-* 1/15/11
52 *-* Preserved Lemons *-* 1/15/11
65 *-* CHICKEN CRACKLINGS *-* 1/15/11
10 *-* Cheese Turnip Casserole *-* 1/29/2011
40 *-* Augratin style potatoes *-* 1/29/2011
69 *-* Cucumber Lime Salad *-* 1/29/2011
14 *-* Yorkshire Pudding *-* 2/12/11
20 *-* Yorkshire Pudding *-* 2/12/11
77 *-* Mashed Tri Potatoes & Squash *-* 2/12/11
84 *-* Yorkshire Pudding *-* 2/12/11
87 *-* Bill Knapps Copycat Au Gratin potatoes *-* 2/12/11
8 *-* Bacon Tater Tots *-* 2/19/11
23 *-* Sweet Cole Slaw *-* 2/19/11
37 *-* Butternut Squash and Scallion Risotto *-* 2/19/11
37 *-* Parmesan Swiss Chard *-* 2/19/11
53 *-* Pasta and Kidney Bean Salad *-* 2/19/11
60 *-* Red Cabbage and Apples *-* 2/19/11
135 *-* Artichoke Shallot Souffle *-* 2/26/11
45 *-* Grilled Asparagus *-* 2/26/11
57 *-* Orzo Salad *-* 2/26/11
48 *-* Sauted Asparagus *-* 2/26/11
27 *-* Delicious Avocado Salad *-* 3/5/11
29 *-* ORANGE AND SPINACH SALAD *-* 3/5/11
11 *-* Pickled Red Onion Salad *-* 3/5/11
39 *-* Onion Marmalade. *-* 3/5/11
55 *-* Pickled Red Onions *-* 3/5/11
61 *-* Homemade Pickles *-* 3/5/11
77 *-* dill pickles *-* 3/5/11
87 *-* Pickled Ginger *-* 3/5/11
14 *-* Cooked Cabbage *-* 3/12/11
14 *-* asparagus spears *-* 3/19/11
29 *-* Baked Garlic Bulb *-* 3/19/11
25 *-* Pinto Beans *-* 3/26/11
75 *-* Easy Baked Beans *-* 3/26/11
75 *-* Boston Baked Beans *-* 3/26/11
75 *-* Baked Beans *-* 3/26/11
79 *-* Spicy Hot Pintos *-* 3/26/11
82 *-* Pinto Beans *-* 3/26/11
90 *-* Three Grain Pilaf *-* 3/26/11
33 *-* My carrots-Bizzy Bugz *-* 4/9/11
19 *-* Cauliflower Gratin *-* 4/16/11
Made these little gems a few weeks ago tey didn’t last long enough had to make a second batch the next day Alittle less corn syrup on the second batch made the slabs of coconut hold together without running ....
We love them !
Awsome Chicken Strips
Chicken Tender Thawed
1 cup Instant Mashed Potato’s
3 Eggs Beaten
salt and pepper or paprika to taste
Mix the Potato’s and salt/pepper/paprika to taste
Rinse the chicken pat dry
Dip the Chicken into the Egg
Then coat well in potato Mixture and drop into deep fryer until the batter turns golden brown or until chicken is cooked..Usually the chicken is done when the batter turns Golden Brown..
I use Chicken Tenders or i slce up chicken breasts into 1/2 inch strips great quick finger food and quit tasty
This is a friends recipe for mac & cheese and it is so good!!!
Finally got the recipe last night when we put on a Baked Fish dinner for 50 people, she made the mac & cheese and I made the cole slaw with homemade dressing
Caroline’s Macaroni & Cheese
1 Box elbow macaroni
1 16oz package Deluxe Sliced American Cheese (must be this cheese - the others don’t work as well - it has to be ‘Deluxe’ of any brand-regular American doesn’t work)
1 Stick of Butter
Salt/Pepper/Onion Powder/Garlic Powder (to taste)
Panko Bread Crumbs (seasoned or season yourself)
Cook and drain elbow macaroni, while hot add the stick of butter and seasonings and incorporate well.
Layer the buttered noodles on a casserole pan, add sliced cheese - next layer of noodles, cheese, etc. to end with a top layer of cheese slices.
Add milk to the dish until it reaches 3/4’s of the way up the noodles(don’t want it hitting the last layer of cheese - keep it well below)
Add seasoned Panko crumbs - dot with butter if desired
350’ Oven for @ 45min-1hr - until bubbly.
(easy to multiply the recipe, just double, triple, etc. everything)
This is a quick easy Easter Cake similar to the one we make almost every Easter. It has been around for years. I have been making it since the 1970’s when I was still in high school. I don’t have a picture of it on the computer I am using today so I searched and found this link to someone else’s version online.
You can really make this with any cake your family likes as long as it can be cooked in two 8” or 9” rounds. Not everyone in my house likes coconut, so we usually leave the coconut off now, although long ago I even made a german chocolate cake version of this cute little bunny.
Our decorations have varied from year to year. We just made the eyes, nose, and whiskers with whatever candies we had in the house that would work or gel icing. We quite often pipe the outline of the bunny’s bow tie, so it looks more like an actual bow tie. We have always used pink sprinkles or pink icing for the inner part of the bunnies ears.
It is a fun cake to let your children help decorate too!
One of our grandsons favorite sides (we’ll be making it tomorrow.
Brussel Sprouts with Bacon
6 oz. bacon, diced
5 shallots, minced
4 lb. brussels sprouts, halved lengthwise
2 Tbs. chopped fresh thyme
Salt and freshly ground pepper, to taste
Preheat an oven to 425ºF.
In a large roasting pan or ovenproof sauté pan over medium heat, cook the bacon until crisp, 5 to 8 minutes. Add the shallots and cook until soft, about 2 minutes. Increase the heat to medium-high, add the brussels sprouts, thyme, salt and pepper and stir well.
Transfer the pan to the oven and roast for 15 minutes, then stir the ingredients. Continue roasting until the brussels sprouts are tender, about 10 minutes more. Transfer to a serving dish and serve immediately. Serves 6.
Mmm, that sounds yummy...I love Brussel Sprouts! And with Bacon and Shallots, that sounds like heaven!
Here is another fun little Easter Treat I make that children especially love. When my daughters were really little they often helped by hand selecting all the small egg shaped candies and dropping them in the nests. It was one of their first cooking jobs at about 2 or 3 years old and they had great fun! (Beware at this age they eat a good portion of the candies before they ever make it to the nests!)
1 package Chocolate chips, melted
1 package coconut (For those who dont like coconut you can use a package of the hard Chinese noodles, they just make a little bigger nests, one year we used rice krispies and they were good too, but the nests didn’t have little twigs sticking out like the ones made with the coconut or the noodles!)
Hummingbird eggs or other small jelly bean like candies
Fold coconut into melted chocolate chips a little at a time until all coconut is fully coated with chocolate. Drop spoonfuls of the mixture on to a wax paper or parchment lined cookie sheet in rounds. Use the end of a wooden spoon to make a small indentation in the middle to make it look like a nest. Fill the nest with hummingbird eggs or other small jellybean candies.
Refrigerate until these harden and then they can be pulled off of the waxed or parchment paper.
Note: I make a similar treat at Christmas and make them in the shape of a wreath, and decorate with cinnamon candies and pieces of wintergreen leaf shaped gum drop candies. It is a fun recipe to be creative with.
You know I had to share this firat poat on my facebook. :)
I have also decorated cupcakes for Easter with a marshmallow bunny face. To make the face I cut one marshmallow in half so you have two rounds. One round becomes the face that you can decorate using candies, piped icing, or even the food markers.
The other piece you snip partway down the middle and bend the two open ends out to form the general shape of the ears. I dip the cut side of the marshmallow in pink sprinkles (they stick better to this side) and then flatten it and shape it a little with my hands so a white edge forms around the outside of the sprinkled pink section.
I then place the ears on top of my cupcakes, and then the face, slightly overlaping the ears, so it looks just like a little bunny face looking up at you.
I couldn’t find a picture of these on line and I don’t have a picture on this computer of the ones we made, but they are adorable.
The food markers are great for little children to use to draw the bunny faces on the marshmallows. Betty Crocker and Wilton both make them and usually can be found at cake decorating shops and sometimes in the bakery section of your regular grocery store.
Those sound so fun and yummy, shhh don’t tell anyone, but my brothers family wants to go out for Chinese tomorrow, so that’s what we’re doing...and those will be neat to make for the niece and nephew instead of those commercial easter basket thingies. OK, I’ll get the fun making them and they’ll get the fun eating them:)
(I’ll do them with the chinese noodles and it’ll be a theme to boot :>))
Got to hit the store tonight!
Glad that you liked the Three Grain Pilaf. Just curious, did you use the curry or try it with your own seasoning?
Sounds like fun! I am sure they will love them!
What’s a traditional Easter meal without 3-4 different desserts - if you’ve got a gang coming over and only have one dessert - you need more!!!!LOL:>)
Some FReeper ‘tried n true’ recipes from past threads:
93 *-* BLACK BOTTOM UGLY CAKE *-* 12/12/10
60 *-* Fresh Apple Cake *-* 12/12/10
14 *-* Upside down pear cake with orange sauce *-* 12/12/10
28 *-* Hummingbird Cake *-* 12/12/10
157 *-* Fruitcake *-* 12/12/10
159 *-* DANISH, REALLY EASY HOMEMADE *-* 12/12/10
12 *-* Peanut Butter Balls *-* 12/18/10
17 *-* RACHEL RAY FUDGE WREATH *-* 12/18/10
20 *-* Raised Potato Doughnuts *-* 12/18/10
26 *-* Ginger Snaps *-* 12/18/10
29 *-* Oreo Truffles *-* 12/18/10
34 *-* FUDGE *-* 12/18/10
41 *-* Candied Cereal *-* 12/18/10
60 *-* No-Bake Pumpkin Pie *-* 12/18/10
68 *-* Aunt Ritas lemon squares *-* 12/18/10
81 *-* Chocolate/Peanut Butter Oatmeal Derop Cookies (No Bake) *-* 12/18/10
81 *-* PEANUT BUTTER FUDGE *-* 12/18/10
6 *-* Date Nut Log *-* 12/25/10
14 *-* Mint Cookie Candies *-* 12/25/10
43 *-* Bacon n Egg Candies *-* 12/25/10
54 *-* Cranberry Mould *-* 12/25/10
32 *-* Moist Chocolate Cake *-* 1/8/2011
32 *-* Quick Caramel Frosting *-* 1/8/2011
40 *-* Baked Custard Pie *-* 1/8/2011
36 *-* White Chip Orange Divine Cookies *-* 1/15/2011
8 *-* Do-Ahead Baked Apples *-* 1/22/2011
10 *-* Lazy Day Apple Cake *-* 1/22/2011
52 *-* CHERRY PINEAPPLE DUMP CAKE *-* 1/22/2011
66 *-* Banana Cake *-* 1/22/2011
9 *-* Quick & E Z Cobbler *-* 1/29/2011
28 *-* Brown Bag Apple Pie *-* 1/29/2011
49 *-* Pat In Pie Crusts *-* 1/29/2011
49 *-* Dutch Apple Pie *-* 1/29/2011
12 *-* Pretzel M&M Kisses *-* 2/5/2011
15 *-* Butter Milk Pie *-* 2/12/11
25 *-* Strawberry Cake Cookies *-* 2/12/11
55 *-* Brownie Dipped Cookies *-* 2/12/11
56 *-* Candy Bar Brownie Muffins *-* 2/12/11
75 *-* Oreo truffles *-* 2/12/11
76 *-* Fat Mans Misery Thin Mints *-* 2/12/11
86 *-* Jumper’s Motherlode chocolate cake. *-* 2/12/11
92 *-* Chocolate Peanut Butter Cream Cheese Spread *-* 2/12/11
24 *-* Poormans Toffee *-* 2/19/11
27 *-* Cinnamon Graham-Apple Crisp *-* 2/19/11
40 *-* Pioneer Womans Cinnamon Rolls *-* 2/19/11
49 *-* Trillians Crack *-* 2/19/11
3 *-* OREO TRUFFLES *-* 2/26/11
120 *-* Blackberry cheese tarts *-* 2/26/11
108 *-* Cheese Cake Tarts *-* 2/26/11
82 *-* Cool Mint Oreo Cookie Balls *-* 2/26/11
76 *-* Cream Cheese Coffee Cake *-* 2/26/11
13 *-* Grandma Ds Prize Oatmeal Cookies *-* 2/26/11
10 *-* Kahlua Creamy Fudge *-* 2/26/11
103 *-* Mint Cookie Candies *-* 2/26/11
162 *-* No-Bake Pumpkin Pie *-* 2/26/11
102 *-* Pig Pickin’ Cake *-* 2/26/11
109 *-* Sophia Loren’s Ricotta Condita *-* 2/26/11
26 *-* CANDIED CITRUS PEELS *-* 3/5/11
91 *-* New Orleans King Cake *-* 3/5/11
59 *-* Irish Bananas *-* 3/12/11
81 *-* Espresso Chocolate Chip Shortbread *-* 3/12/11
7 *-* Hersheys Old Fashioned Fudge *-* 3/19/11
11 *-* Soda Cracker Pie *-* 3/19/11
91 *-* Browned Butter Fudge *-* 3/19/11
40 *-* Easy Chocolate Mousse *-* 4/2/11
45 *-* Chocolate Peanut Butter No-Bakes *-* 4/9/11
11 *-* Roulage (cream filled chocolate roll) *-* 4/16/11
17 *-* CHOCOLATE CHIP COOKIES (diabetic) *-* 4/16/11
Grabbed that recipe for future use! Sounds yummy. Maybe i can get hubby to change his mind about brussel sprouts! lol
I didn’t buy the saffron for the chicken salad I made last night. I bought it for the Arroz con Pollo recipe I posted several weeks ago on the cooking thread. A double batch of it like we make, still only needs 1/2 tsp. of the saffron, so the 2 grams of saffron I bought will make lots of batches of the arroz con pollo.
Here is the recipe for my chicken salad that you wanted that I made last night for sandwiches for our dinner. It is one of those recipes I kind of throw together without measuring anything and do it based on the ingredients my family likes in it. I mix up a big batch of it in my large tupperware salad bowl so I have plenty of room to mix it and so we have plenty leftover for sandwiches over the next few days. I never seem to make a big enough batch of it for my family!
4-6 cooked chicken breasts (depending on their size). I usually poach them so they stay nice and moist. (I strain the resulting broth and cool it and freeze it for use in other cooking another day.) When cooled I cut the chicken breasts into small bite sized chunks and throw them in my large bowl. Depending on how much chicken I have I add:
1/2 - 1 cup finely chopped carrots
1/2 - 1 cup finely chopped celery
1/4 - 1/2 of a medium size onion grated right into the bowl
1/2 - 1 cup craisins or golden raisins (I usually make it with the craisins, since my kids don’t like raisins, but my husband actually prefers the raisins).
I throw everything into my large bowl, and then sprinkle a good bit of celery seed over the top and then season it with black pepper. (I leave salt out, since there is enough flavor with the onion, celery seed, and the pepper and I need to watch my salt intake, but if you normally add salt feel free to add it here). At this point I would add any other seasonings (My family members are picky so I don’t add any others when I am making it for them, but I would otherwise add whatever you like such as a little taragon, rosemary, poultry seasoning, curry, or anything else you and your family like. Some people also like nuts in it, but I have two people who won’t eat nuts in anything, so those of us that like nuts just sprinkle them on our sandwich or salad.
I mix everything up with lots of mayonaise (a little mustard can also be good added in with the mayonaise) and taste it to make sure the seasoning is to my family’s taste and adjust as necessary. Then it is ready for sandwiches or to serve on lettuce leaves for a salad. We also sometimes make lettuce wraps in the summer time, for a lighter dinner.
I think this list has a bit of a sweet tooth! I think we have more dessert recipes than anything else! LOL!
I have had these before and they are great!
No curry, we don’t have any.
All those dessert recipes on post 31 are from all the past cooking threads - we have a bunch to choose from here! Plus all the ones today!
|Zucchini Apple Crisp
|8 cups sliced zucchini (cut like apple slices)
3/4 cup lemon juice
1 teaspoon ground nutmeg
1/2 cup sugar
2 teaspoons ground cinnamon
1-1/3 cups packed brown sugar
1 cup all-purpose flour
1 cup rolled oats
2/3 cup butter, softened
Whipped cream or ice cream, optional
|Peel and slice zucchini in half the long way. Run a spoon down the center to remove seeds. Slice like you would for apple pie.
In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.
Yield: 12-16 servings. Serving size: 1 cup.
Per serving: Calories: 219, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 87mg, Carbohydrates: 36g, Dietary Fiber: 2g, Protein: 2g
Tastes just like apple crisp. Comes in handy when you have a lot of zucchini and don't know what to do with it. Plus zucchini has less natural sugars than apples, so if you were inclined to use artificial sweeteners this would be more diabetic friendly.
The hay stacks look good, too. We will try that recipe sometime soon. Homemade snacks are so much better than the ready made packaged snacks from the store
On Easter my family almost always has ham for dinner and through the years I have compiled quite a few different glazes for ham that went over well with my family. When the ham only has about 15 30 minutes left to cook depending on how browned you like your glaze you can add any one of the following glazes:
Honey Glaze: Mix ½ c brown sugar with ½ c honey and ¼ c mustard
Cranberry Glaze: Mix 1 c Cranberry sauce with ½ c brown sugar, and ¼ c mustard
Orange Glaze: Mix 1c Orange marmalade with ¼ c mustard and thin with a little water or orange juice if necessary until it is a good consistency for glazing.
Spicy Orange Glaze: Mix 1 c Orange marmalade with 1-2 tablespoons of horseradish or creamed horseradish and thin with a little orange juice if necessary until it is a good consistency for glazing.
Maple Glaze: Mix 1 c maple syrup with ¼ c mustard
Barbecue Ham Glaze: Pick your favorite BBQ sauce and slather it on as is or for a sweeter glaze stir in a little brown sugar or honey!
Tangy Brown Sugar Glaze: Mix ¾ c brown sugar with 1 tablespoon dry mustard and stir in about a tablespoon of apple cider vinegar.
Heinz 57 Sauce Glaze: Mix 1/2 c Heinz 57 sauce with 1/2 c honey (This is wonderful on chicken too, but beware that if you cook it on the BBQ it has a tendency of attracting all the bees in the area).
Note: I like to use a stone ground mustard or a Dijon mustard for my glazes, but you can also use regular yellow mustard.
Perhaps the rest of you could share your family favorite Ham Glazes as well!
Hay stacks = bird nests, I don’t know where my brain is today!
This one’s real good - if you have a blow torch handy :)
Honey Baked Ham Spiral Glaze
(knock off recipe of those hams at the Honey Baked Stores)
I didn’t use the curry in it for many years. Its funny, I have several small and one larger curry container above the stove. They are from Penzey so I must have bought them back when they were located nearby, so I must have used them in my pickles before daring to use it in the Three Grain.
Does anyone have recipes for deviled type egg fillings that do NOT use the yolks?
I have two, one uses egg beaters and the other mashed kidney beans, but, I’d like to try others.
No problem I actually knew that haystacks and bird’s nests were both more or less the same thing. I originally used my haystack recipe to make these treats for some neighborhood children I always babysat for back in the 1960’s after seeing some similar ones in an expensive candy store. I have been making them ever since.
I have had a hard time finding the tiny humminbird egg candies at Easter the last few years, so I had to start substituting small jellybeans instead sometime.
My haystack recipe also calls for nuts, but so many children are allergic to the nuts or don’t like nuts, that I have gotten so that I usually leave them out unless I know that everyone in the crowd is going to like nuts.
see post #41
That sounds wonderful! I got one of those small kitchen size blow torches for my birthday last year and I have been making all sorts of wonderful desserts with it!
I think I will try this recipe for tomorrow night’s ham!
I usually cut a pocket pita in half, line it with romaine lettuce and pile in the chicken salad. The family loves it.
I make this Brussels sprout and it is sooo good.
I have filled deviled eggs with Crab or Shrimp Salad and used the yolks for something else.
My recipe for them both is virtually identical to the chicken salad above (except that I make it in a much smaller quantity and leave out the raisins, craisins, and nuts). I sometimes add some chopped black olives to my shrimp or crab salad too.
If I make too much of the Crab or Shrimp Salad I toast an English muffin and top it with the salad and a slice of cheddar cheese and melt the cheese under the broiler or in the microwave for my lunch.
A friend of mine made a basket using rice krispies, then filled it with candies etc. Where appropriate she also put a live pansy plant not in, but beside the little nest in its own container. A lot of these were for adults, some of whom could not get out and about very well They were a big hit.
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