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Tntitanfan
Member
08-03-2001
| Friday, July 10, 2009 - 3:12 pm
We always have home-grown tomatoes in time for the Fourth of July hamburgers here! For First Cafe today at Second Harvest we had sliced home-grown tomatoes drizzled with a balsamic/basil mayo. Wow!
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Erniesgirl
Member
06-26-2006
| Friday, July 10, 2009 - 3:29 pm
Lurk, For the Oatmeal cookies, darker brown sugar is better, you can use the instant oats.
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Sportsfan
Member
09-03-2007
| Saturday, July 11, 2009 - 11:44 am
Here are 2 salsa's that DH makes that are great for BB munching: SPICY WATERMELON AND CORN SALSA Ingredients: 2 cups diced watermelon (about 1/2-inch), seeds removed 1 cup frozen corn kernels, thawed (I cook my own corn then immerse the corn in cold water) 2 jalapenos or 3 serrano chiles, stem and seeds removed, chopped fine Juice of 1/2 lime (2 tablespoons) 2 tablespoons brown sugar 1/2 teaspoon salt Preparation: Place the watermelon, corn, and chiles in a medium bowl. Mix together the lime juice, brown sugar, and salt until the sugar dissolves. Pour over the watermelon mixture. Gently toss until everything is coated with the liquid. Cover and refrigerate for at least 1 hour for the flavours to meld (watermelon breaks down remove some but not all of the liquid that is flavour). Serve with corn chips or as a condiment for tacos, burritos, turkey burgers, etc. MY TWEAKS My tweaks dependant on the heat of peppers used after tasting. I added chipotle chilli seasoning. The amount is up to you. Start with a little sprinkle. Taste as you go. In my first batch I used 1 green onion including tops for color. The second batch instead of green onions I used a little bit of finely diced red onion. Mango Salsa 1 large mango, peeled and diced 2/3 cup minced red bell pepper ½ cup minced red onions 1 jalapeno pepper, seeded and minced 2 to 3 small tai chilies minced with seeds (if desired) 2 tbsp each lime juice and chopped, fresh cilantro 2tsp sugar 1 tsp olive oil ¼ tsp ground cumin 1/8 tsp salt Combine all ingredients in a medium bowl (preferably metal) Mix well Let salsa stand at room temperature for 30 minutes before serving. Cover with plastic wrap and refrigerate. This salsa is better made the day before and refrigerated allowing the ingredients to marry. If preparing day before stir ingredients every once in awhile to infuse with liquid which will gravitate to the bottom of the bowl. For lower calorie offering used baked tortilla chips.
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Smokey
Member
07-08-2003
| Saturday, July 11, 2009 - 12:19 pm
If anyone loves the combo of chocolate and whipped cream, this one's for you! I had the recipe years ago, but just do it off the top of my head now. You can vary it any way you want. I made this for my party on the 4th of July (about 35 people) and they cleaned the big bowl it was in. You can bake 1 or 2 brownie mixes, depending on the amount of people. I did 2 for my party, but 1 would be fine for a smaller group. Or, just you! Bake brownie mix and let it cool 1 or 2 packages of vanilla pudding (I make everything as light or fat free as I can) mix with skim milk according to package 2 packages of chocolate pudding, do the same thing, mix as directed. 1 package of light cream cheese, or fat free, if you prefer. I blend (use mixer) this right in with the vanilla pudding. 1 package of crushed heath bar, found in the baking section at the grocery. It's near the chocolate chips in my market. 2 containers of whipped topping (cool whip, I use the light) Use a large bowl or nice desert bowl and layer. Break up the brownies in small pieces and layer with pudding, vanilla, then chocolate, sprinkle heath pieces here and there. You can use the whipped topping to layer or just pile it on the top, which is what I do. Sprinkle remaining amount of heath on top. It's fabulous. 
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Sportsfan
Member
09-03-2007
| Saturday, July 11, 2009 - 1:47 pm
I've made that recipe with skor bars over the Christmas holidays and it was a big hit.
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Vic557
Member
01-03-2007
| Monday, July 13, 2009 - 9:32 am
Had to make a dump cake this weekend with ice cream. Sooo good! Not made one for ages. Had a pork loin roast for meal. I just purchase one of the whole boneless loins about 4-5 pounds. Cut into and season with steak season. About 2 Tabs. of oil in a Dutch oven and brown pork roast all over. While this is Browning, preheat oven to 350 and dice 2 medium onions not small but rough cut. After roast is browned pour the onions over the browned pork roast, and 1 Tabs. of sugar over onions. Put in oven for 1 hour uncovered. Then for last half hour cover and finish. This makes the best gravy ever. Do not add any water to roast just the liquid from the onions and juices from the roast are enough.
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Lori32
Member
07-04-2008
| Monday, July 13, 2009 - 11:28 am
<---Has mini burgers,fries and slaw ready for supper. Dump Cake in the oven...yum-o
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Lori32
Member
07-04-2008
| Monday, July 13, 2009 - 9:44 pm
OK,new BB friendly meal.. I got mini burger patties at walmart.(2 dozen around $6 bought some yeast rolls in the bakery.Cook patties to your liking in the oven,Lightly(or heavily) spread your fav bbq sauce on both sides of cut buns.Layer on vidalia onion,and french fried onions.Melt white american cheese on patties,assemble.O-M-G...these are SO good...
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Reader234
Member
08-13-2000
| Monday, July 13, 2009 - 9:51 pm
if you have 45 min to spend - make some carmalized onions for those patties!! Take a vadillia onion, chop in half - discard the outer skin - slice as thin as possible, cut in half again - add to large fry pan with a cap full of olive oil heating on the stove top - on med low heat - as onions begin to sweat - add 1T of sugar - bump up the heat and make sure the sugar dissolves into onions - you want to spread the onions around to get them their own space - I tend to walk away from the cooking process the first 10 - 15 min when they are sweating - then add the sugar ... then walk away for another 10 min - make sure you turn the heat down, if these burn - - you have to throw them away.. its a process and so well worth it - once you've cooked them thru they are crunchy sweet goodness - I turn the heat off and let them dry out in the pan before adding them to my pizza or burgers!
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Lori32
Member
07-04-2008
| Monday, July 13, 2009 - 9:58 pm
oh man,that sounds yum-o!!! I forgot the best part I left out,these are small,so they are totally BB friendly,cause you can eat with one hand and scroll with the other..
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Irishgardengal
Member
07-14-2009
| Tuesday, July 14, 2009 - 1:35 pm
tried lyda's recipe for those potatos she made the other night with the burgers. Yummy!!!!
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Lurknomore
Member
07-07-2001
| Tuesday, July 14, 2009 - 2:00 pm
You guys ROCK!!! Ok now I can make a shopping list for my oatmeal cookies. So Ernies, I want to use all dark brown sugar then and instant oatmeal??? Right? Is that the same as quick cooking oats?? My neighbor has chosen Raisins and white choc so these are shaping up great. Hope to hit the market tomorrow. I mentioned another recipe I found that I plan to try. It was originally based on Amish cookies called Ranger cookies. Not sure if these are identical but found this yummy sounding recipe and rumor has it they are pretty good. Thought I'd post here and will update as I go; Wild Ranger Cookie's 1 cup shortening 1 cup sugar 1 cup packed brown sugar 2 eggs 1 tsp vanilla extract 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 cups quick-cooking oats 2 cups crisp rice cereal 1 cup flaked coconut In a large mixing bowl, cream shortening and sugars until light and fluffy. Beat n eggs and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal and coconut. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees for 7-9 minutes or until golden brown. Remove to wire racks. Here's the blog I found this specific recipe. It has a good looking pic if anyone wants to see (I enjoy seeing food porn lol). I thought her blog had a few yummy sounding things. Still trying to decide on the breakfast casserole, but maybe with a few changes... http://afarmerslifecooking.blogspot.com/2008/12/wild-ranger-cookies.html
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Dipo
Member
04-23-2002
| Tuesday, July 14, 2009 - 2:01 pm
Is lydia's recipe in here?
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Lurknomore
Member
07-07-2001
| Tuesday, July 14, 2009 - 2:06 pm
Dipo, what Lydia recipe? Mostly we have been sharing our recipe's here. And so far I haven't seen anything in the house that got me hungry...unlike stuff in this thread lol.
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Ckrdpast
Member
07-20-2004
| Tuesday, July 14, 2009 - 2:18 pm
quick-easy-light-fresh & yummy pasta caprese got this out of the local papers food section a few weeks ago, they didnt list measures of any ingredients-i've made it few times Its gonna be dinner once a week this summer- Tubular pasta (i used cavatappi aka muellers twists) boil pasta- drain - drizzle with olive oil and a bit of butter add chunks of FRESH mozzarella. minced garlic, grape tomatos (i cut them in half), and ribbons of fresh basil the heat from the pasta slightly melts the cheese and brings out the sweetness in the tomatos season with kosher salt and fresh cracked pepper
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Vic557
Member
01-03-2007
| Tuesday, July 14, 2009 - 2:45 pm
Does anyone know the potato recipe Lydia fixed? It sounds like a twice baked plain potato, but I didn't get all the directions. Thanks.
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Lori32
Member
07-04-2008
| Tuesday, July 14, 2009 - 4:46 pm
Lord people,did she not repeat how she made those potatoes enough the other night? every person came thru that kitchen asked.I'm teasing,but she did give instructions.I'll just tell you what she said,ok? She said to just peel and boil the potatoes(they looked like small new potatoes to me) Then drain and score them.Scoring is where you cut across the top without cutting thru all the way.(dont laugh,not everyone knows that,lol) Then she drizzled olive oil over and baked until crispy.I imagine you could season any way you like.Kosher salt and fresh cracked pepper for the purist.. Hope this helped!! And I was really teasing!!
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Lori32
Member
07-04-2008
| Tuesday, July 14, 2009 - 4:48 pm
Here is another dressed up brownie recipe.. Mix a pkg of 13x9 size brownie mix.(or your own favorite recipe)Pour half batter In a 13x9 pan,place 3 BIG symphony candy bars,side by side.(walmart makes a version that is WONDERFUL).Finish with other half of batter.Bake as directed.Allow to cool and they have a chocolate mousse type center..yum-o
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Vic557
Member
01-03-2007
| Tuesday, July 14, 2009 - 6:54 pm
Thanks Lori. I just wasn't sure if you boiled the potatoes with the peel on or off.
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Lori32
Member
07-04-2008
| Tuesday, July 14, 2009 - 7:04 pm
No problem Vic
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Teachmichigan
Member
07-22-2001
| Tuesday, July 14, 2009 - 7:11 pm
Someone here on the boards posted a recipe for Red Eye Chicken (and I can't find it using the search engine) - but DS and I altered it a bit for a REALLY fast lunch today. First - get 10 minute rice cooking or start chinese noodles. Mince/chop: 1 garlic clove, 1" ginger (peeled), 1 small onion, 8 oz. mushrooms Saute garlic, onion and ginger in 1 TB of oil. After 2- 3 minutes, add mushrooms. Cook another 2- 3 mintues on med. high heat and then add 1/2 to 1 lb. shrimp. Season all with sea salt, pepper, and a few red pepper flakes. When shrimp starts to turn pink pour on sauce made of 1/4 C soy sauce, 1/4 C water, 2 TB brown sugar, 1 heaping TB cornstarch and 1 TB chili hot sauce (w/the Red Rooster on the front of the bottle). Cook until sauce thickens. Spoon over rice or noodles and enjoy. It only took me 15 minutes from beginning to end, and was a delightful combo of sweet and spicy.
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Reader234
Member
08-13-2000
| Tuesday, July 14, 2009 - 8:49 pm
Martha Stewart makes those potatoes - Boil potatoes in a large pot of salted water until fork tender, about 10 minutes. Drain. Peel, and halve each potato crosswise. Run tines of fork over rounded side of each half. Then put in a roasting pan (this is one she does with a standing rib roast - so the fat and meat juices combine with those potatoes!! )
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Dipo
Member
04-23-2002
| Tuesday, July 14, 2009 - 9:30 pm
The recipe that Irishgardengal mentioned at 1:35 pm. ETA: Oh I see Lori32 gave the recipe, LOL, thanks. It does sound very simple.
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Lori32
Member
07-04-2008
| Saturday, July 18, 2009 - 7:50 pm
I was wondering.. Thanks to LadyTex's Twitter,I am dying to make a homemade chicago style deepdish pizza. I have what looks to be a good crust recipe,it's odd but makes sense.It calls for yeast AND bisquick,which I think would make for a good flavor plus won't be soggy on bottom with the bisquick making a crisp crust. And I get that I fill the crust first,then spread sauce on top,my question is..Could I do the pizza in a 13x9 metal pan?I desperately want a chicago style deep dish pizza pan,but we looked everywhere today,and no one carries them. So,as much as I hate to,I think I may HAVE to use the 13x9,any suggestions??
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Rslover
Member
11-19-2002
| Saturday, July 18, 2009 - 8:40 pm
Lori, I don't see why not as long as your pan is 1 1/2 - 2" high and you have enough dough. Though, I wouldn't use that recipe. Here is a recipe that I have made many times. It is easy and the dough comes out great imo. This is for an herb bread but when I use it for pizza I don't add the herbs and cheese. I usually add 1-2 T. gluten to the flour but if you don't have it, don't worry. Italian Herb Bread I or Pizza Crust 2 (.25 ounce) packages active dry yeast 2 cups warm water (110 degrees) 2 T. sugar 1/4 cup olive oil 2 tsp. salt 1 tablespoon dried basil 1 tablespoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 cup grated Romano cheese 6 cups bread flour (all purpose is fine) Directions 1. Mix yeast, warm water, and white sugar together in large bowl. Set aside for five minutes, or until mixture becomes foamy. 2. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff. 3. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size. 4. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about 30 minutes. 5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
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