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.
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Happy Easter!
He sounds a lot like my husband. The first time I made the ham salad, I couldn’t get him to try it. The second time I made it, I made him take a bite of my sandwich. He loved it. Now he asks me to make it quite frequently.
We eat a lot of grilled chicken too. Chicken, turkey and pork are among the few things that everyone in my family will always eat, no matter how I prepare it. I have one that is just now finally trying shrimp and crab, another person who won’t eat beef, and two that will only eat fish if it is in fish and chips.
They are even pickier when it comes to vegetables.
At least everyone will eat almost any fruit I buy, so I guess I should consider myself lucky for that! LOL!
I do the same thing with my grilled chicken. I like to use up salad dressings as marinades for Chicken as we often seem to accumulate a number of open bottles in the refrigerator. Italian, Cheese Fantastico, Caesar, and just about any vinegrette work great as marinades.
Please add me to the ping list. Thanks!
Chocolate Chip Cookie Dough Pie
This recipe is enough to make 3 - 8 inch graham cracker crust pies.
7 eggs
1 cup of sugar
1.5 cups of flour
2 cups of brown sugar
3 heavy pinches of Kosher salt
1.5 tablespoons of vanilla extract
3 cups of melted butter
dash of Nutmeg
Combine all the ingredients and mix until smooth.
Divide the contents into 3 - 8 inch graham cracker crust shells, and then you sprinkle as many chocolate chips as you prefer on top of the pies.
Cook the pies for 55-60 minutes @ 278F. The exact temperature is not so important as long as you don’t exceed 300F and don’t cook them for more than one hour.
Let them cool for 2 hours, that’s the hardest part.
I have a no-cook chocolate pie on my profile page. Give it a try, it’s delicious! Make it one day before you’re going to cut into it.
The recipe is toward the end of my profile stuff, way down the page.
making the Rice Krispie egg shaped Easter baskets
The ones my friend made were time consuming to make but they were really very pretty. At least she spent a lot of time working on them. Course she made several dozen too.
But they were really nice and nice for sharing.
Do you put all three pies in the oven at the same time?
In case anyone wants to avoid the hydrogenated oils/trans fats found in instant puddings and frozen whipped toppings, here’s a recipe for chocolate pudding.
Chocolate Pudding
Pudding Mix:
1 cup nonfat dry milk powder
2/3 cup sugar
6 tablespoons cornstarch
1/3 cup baking cocoa
1/4 teaspoon salt
Pudding:
1/2 cup water
1/4 cup Pudding Mix (above)
2 teaspoons butter
1/4 teaspoon almond or vanilla extract
canned whipped topping or whip your own topping
baking cocoa, optional
Combine mix ingredients; store in an airtight container or resealable plastic bag. Yield: 1-3/4 cups mix (7 batches of pudding).
To make pudding: Combine water and mix in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cook and stir for 2 minutes. Remove from the heat; stir in butter and extract. Pour into a serving dish. Serve warm or chilled; top with whipped topping and sprinkle with cocoa if desired. Yield: 1 serving.
Nutrition Facts: 1 serving (1 cup) equals 243 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 254 mg
sodium, 37 g carbohydrate, 1 g fiber, 7 g protein.
That should read partially hydrogenated.
You’re added - Be well and cook!
No Yolk Deviled Eggs
Looks like the real thing....
Ingredients
10 hard-cooked eggs
3/4 cup mashed potatoes (prepared with skim milk and margarine)
1 tablespoon fat-free mayonnaise
1 teaspoon prepared mustard
2 drops yellow food coloring (optional)
Paprika
Directions
1. Slice eggs in half lengthwise; remove yolks and refrigerate for another use. Set whites aside. In a small bowl, combine mashed potatoes, mayonnaise, mustard and food coloring if desired; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.
Looks like a keeper, thanks! :)
I do.
May I please be added to the ping list? I love this thread!
You’re added to the ping list - check out my profile page to access all the past threads- lots of great threads and recipes - they are timeless! fun and informative reading.
Thanks! I will!
I came up with this recipe a couple of years ago. I’ve always liked Spinach Artichoke dip...but I saw a Food Network show that featured an Artichoke/Boursin dip and thought it sounded good. Boursin cheese is expensive, so I decided to give a less costly version a whirl.
I had never made it for anyone (besides us) prior to last weekend when my husband had some friends over...they went nuts over it! I figure that getting a bunch of guys to go crazy over artichoke dip has to be a first...LOL! Plus, it takes all of 15 minutes to make before you put it in the oven...super easy.
Artichoke Dip
Neufchatel Cream Cheese (Usually this is marked as “light” next to the other cream cheese...I just buy the store brand) (8 oz)
Cream
Grated parmesan (about ¼ cup)
2 Tbsp chopped fresh chives
½ tsp garlic powder (or fresh garlic, minced)
Dash of chipotle seasoning or chili powder
12-14 oz. Canned, quartered, artichoke hearts; drained and chopped fine. I also use a paper towel to blot the extra moisture.
Mozzarella or Pizza Blend cheese for topping
In saucepan, melt cream cheese with a few tablespoons of cream over low heat until smooth; stirring often to keep it from sticking. Add the rest of the items...add a little additional cream if it seems too thick.
Put into oven safe serving bowl; top with mozzarella or pizza blend cheese; bake at 400 until cheese on top is lightly brown and dip is bubbly.
Serve w/tortilla chips, crackers, celery...whatever you like!
For those who may not like raisins or grapes in their chicken salad (that would be me...LOL!) I offer the following version. I’ve been making this since I was a teenager, and have no idea where I got the recipe originally...which means I don’t actually have one; but you will get the idea.
Cooked chicken chopped to your preference.
Hard-boiled eggs, chopped
Green olives, sliced
Scallions, chopped
Fresh chives, if we have them around
Salt & Pepper
Optional paprika, dill, garlic powder, celery seed..whatever you like. I usually use all of them.
Mayo or Miracle Whip, and a little prepared mustard for dressing. I also sometimes add finely chopped red pepper or celery.
On a croissant with butter lettuce; or I sometimes serve it as an appetizer with crackers or piled into endive cups.
I wanted to post this recipe, because everyone gets really busy this time of year and it is very quick. It won first place in the 20-Minute-Meal Contest at the State Fair a few years ago..my husband made me enter it because the prize was a stainless steel skillet..which he wanted...I would have preferred cash...LOL!
Chicken, Black Bean, and Corn Tacos
2-1/2 cups cooked chicken, in bite sized pieces (I buy a rotisserie chicken for this)
1 cup sweet corn (about two ears) cut from cob
1 cup black beans (canned, drained and rinsed)
1 package taco seasoning
3/4 c. water
1 c. picante sauce or salsa
1 c. shredded Monterey jack Cheese
Flour taco shells.
Preheat oven to 150; wrap taco shells tightly in aluminum foil. Turn oven off; place shells in
oven to keep warm.
In skillet, combine chicken, water, and taco seasoning. Bring to boil, reduce heat, cover and simmer for 10 minutes. Add black beans, corn, and picante sauce; simmer for additional 5-10 minutes uncovered.
Remove shells from oven; fill shells, and add 2 Tbsp. grated cheese. Garnish with green onions, sour cream, lettuce, and/or black olives (if desired).
You can actually wrap these up “fast food style” in aluminum foil for an on the go meal..just fold the “bottom” of the flour shell over the filling then fold in the sides and wrap in foil, leaving the top open.
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