recipes Recipes Worth Trying

[MichaelS36]

23 hours ago, droughtquake said:

It’s more than a month late for Canadians, but…

Not sure what you're saying. Is it too healthy for you?

[Former Member]

21 minutes ago, MichaelS36 said:

Not sure what you're saying. Is it too healthy for you?

Not at all, just trying to show some awareness that the world doesn’t revolve around the US and our celebrations.
;–)

I’d eat most of that, but I don’t care for bell peppers. I am trying to figure out how they created the turkey’s head. It must be a really thick dip if it’s still holding its shape – I’d probably have sliced the top of a mushroom and used the dip to ‘glue’ the eyes, beak, and wattle to the surface.
;–)

[MichaelS36]

1 minute ago, droughtquake said:

Not at all, just trying to show some awareness that the world doesn’t revolve around the US and our celebrations.
;–)

I’d eat most of that, but I don’t care for bell peppers. I am trying to figure out how they created the turkey’s head. It must be a really thick dip if it’s still holding its shape – I’d probably have sliced the top of a mushroom and used the dip to ‘glue’ the eyes, beak, and wattle to the surface.
;–)

tim is the cook ... but perhaps some hard boiled egg for the head? I'd like all those veg. It was a lot easier to adapt when I found out I'm diabetic.  Vegetables are a saving grace. There are very few we do not eat.

[mollyhousemouse]

it's been a while since anything was posted here, but here's what we did for dinner tonight:
was very tasty relatively easy. we used the lower carb option for the breading and used more cheese. we paired it with the Instant Pot risotto recipe @Mikiesboy shared with me.
oh, and watch the cooking time on the chops. ours were done much sooner than anticipated, and nothing's worse than dried out pork chops

https://myincrediblerecipes.com/delicious-baked-parmesan-crusted-pork-chops/?fbclid=IwAR14mIsRISvogjdP1_rsSx3I2HuZ3uf-RzmR8kJs3KpFsbmWf0aOF4S-LNY

https://damndelicious.net/2018/03/21/instant-pot-mushroom-risotto/

Edited January 6, 2020 by mollyhousemouse
added info

[Thorn Wilde]

11 hours ago, mollyhousemouse said:

it's been a while since anything was posted here, but here's what we did for dinner tonight:
was very tasty relatively easy. we used the lower carb option for the breading and used more cheese. we paired it with the Instant Pot risotto recipe @Mikiesboy shared with me.
oh, and watch the cooking time on the chops. ours were done much sooner than anticipated, and nothing's worse than dried out pork chops

https://myincrediblerecipes.com/delicious-baked-parmesan-crusted-pork-chops/?fbclid=IwAR14mIsRISvogjdP1_rsSx3I2HuZ3uf-RzmR8kJs3KpFsbmWf0aOF4S-LNY

https://damndelicious.net/2018/03/21/instant-pot-mushroom-risotto/

Ooh, those chops look amazing! Wonder if it would be doable with chicken instead... We don't eat a lot of pork at present, due to the state of pig farming in this country.

[Mikiesboy]

A very simple low carb way to cook skinless chicken breast: i use 1/2 fat mayo .. about  1/2 a tablespoon for each breast.

Salt and pepper to taste, then smear the mayo on all over the breast (using your hands is easier).  Put the chicken on a parchment lined baking dish or sheet and bake at 350f for around 20 to 30 minutes. Check with a meat thermometer in the thickest part of the largest breast, unless you are experienced enough to feel it is done by touch. Just before it's done ... grate some fresh Parmesan cheese on top and let it melt. 

Nice and easy. Serve with salad and your fav pasta.

[MichaelS36]

4 hours ago, Mikiesboy said:

A very simple low carb way to cook skinless chicken breast: i use 1/2 fat mayo .. about  1/2 a tablespoon for each breast.

Salt and pepper to taste, then smear the mayo on all over the breast (using your hands is easier).  Put the chicken on a parchment lined baking dish or sheet and bake at 350f for around 20 to 30 minutes. Check with a meat thermometer in the thickest part of the largest breast, unless you are experienced enough to feel it is done by touch. Just before it's done ... grate some fresh Parmesan cheese on top and let it melt. 

Nice and easy. Serve with salad and your fav pasta.

I've had this more than once. The chicken is so moist. Sometimes he sneaks in other flavours like some curry in with the mayo. 

17 hours ago, mollyhousemouse said:

with the Instant Pot risotto recipe @Mikiesboy shared with me.

I've had this too...delicious. 

Edited January 6, 2020 by MichaelS36

[Former Member]

On 1/6/2020 at 6:56 AM, Mikiesboy said:

Check with a meat thermometer in the thickest part of the largest breast, unless you are experienced enough to feel it is done by touch.

And what temperature are we looking for?

[Mikiesboy]

4 hours ago, droughtquake said:

And what temperature are we looking for?

165f   if you're cooking a whole chicken take the temp in the thigh but not touching bone.

[Page Scrawler]

Guinness Chocolate Sauce

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yields: 1 cup

 

Ingredients:

1/2 cup of white sugar

1/2 cup of Guinness or other stout beer

1/4 cup of unsweetened cocoa powder, sifted

3/4 cup of 60% cocoa chocolate pieces

1 teaspoon of salt

1 teaspoon of vanilla extract

 

Directions:

1. In a small saucepan, whisk together the first three ingredients until smooth. Bring to a boil.

2. Reduce heat to low and simmer for 5 minutes. Remove from heat and whisk in the chocolate and salt until smooth and completely melted. Stir in vanilla extract.

3. Will keep in fridge for two weeks. To serve, warm in the microwave for 10 - 20 seconds.

Edited January 15, 2020 by Page Scrawler

[Page Scrawler]

Easy Dulce de Leche

Things You Will Need:

1 can of Sweetened Condensed Milk

Aluminum Foil

Slow Cooker

1. Fill the slow cooker 3/4 full with water, enough to completely submerge the can. Tightly wrap the can of sweetened condensed milk in aluminum foil. (at least two layers)

2. Place the can in the slow cooker. Set on low heat for eight hours. (No turning necessary)

3. Remove the can from the slow cooker, unwrap the foil, and refrigerate before opening.

Edited March 26, 2020 by Page Scrawler

[mollyhousemouse]

hello again....

i doubled this, except for the chicken i used 3 large breasts
subbed in fresh made pinto beans for black, and frozen corn for the canned
diced white onions, chopped clinatro, lime wedges, shredded Mexican blend cheese, and chopped avocado to top it with
OMGosh! so very good!
https://www.365daysofcrockpot.com/instant-pot-chicken-enchilada-soup/

[Fae Briona]

Made this last week, and it turned out surprisingly good: https://www.allrecipes.com/recipe/269732/mexican-taco-meatloaf/  Will definitely be made again.

A basic home-mixed "taco seasoning mix" is:

        1 tablespoon chili powder
        ¼ teaspoon garlic powder
        ¼ teaspoon onion powder
        ¼ teaspoon dried oregano
        ½ teaspoon smoked paprika
        1½ teaspoons ground cumin
         1 teaspoon salt
         1 teaspoon black pepper

[Page Scrawler]

Mexican Lime Maria IceBox Cake

Ingredients:

4 oz reduced fat cream cheese, softened

4 limes, juiced (1/2 cup) and 2 tsp of zest, plus more for garnish

1 can (14 oz) Sweetened Condensed Milk

1 can (12 oz) Evaporated Milk

1 pkg (3.5 oz) Maria Cookies

 

Preparation:

1. In a bowl, fold the cream cheese and lime zest until blended. Add condensed milk and whisk until blended. Add evaporated milk and lime juice, whisk until blended. The mixture will be thick, but runny.

2. Measure 1/2 cup of cream cheese mixture and spread evenly in the bottom of an 8 x 8 inch glass dish. Arrange 9 Maria cookies in a single layer on top of the cream cheese layer. Add 3/4 cup of cream cheese mixture and spread evenly with a spatula. Repeat the layers three times, finishing with the cream cheese. (There should be four layers of cookies in the dish.) Garnish with lime zest, if desired. Refrigerate for 8 hours.

Edited May 30, 2020 by Page Scrawler

[Black Paper]

🍎Try this! Like apple pie filling? Wana quick and healthy snack that’s easy? 

-1 or 2 apples. Sliced

-stevia or some powered sugar(Yes granulated is fine)

-cinnamon

-salt

mix all these together with some corn starch(the apples will be all dusty. That’s perfect!)

/put in microwave until you reached the doness and creamy texture you like/

eat alone or put on top of ice cream😱🥰ITS YUMMY I PROMISE HEHE.

Edited May 31, 2020 by Black Paper

[Guest]

2 minutes ago, Black Paper said:

apples

Does any particular variety of Apples work better?

[Black Paper]

Just now, droughtquake said:

Does any particular variety of Apples work better?

It’s really preference. But, I find fuji and Granny Smith work great✨🍎

[Guest]

10 minutes ago, Black Paper said:

It’s really preference. But, I find fuji and Granny Smith work great✨🍎

In concept this vaguely reminds me of an eggless Chocolate Chip Cookie Dough recipe I found somewhere (no eggs means less risk of salmonella).
;–)

[Black Paper]

4 minutes ago, droughtquake said:

In concept this vaguely reminds me of an eggless Chocolate Chip Cookie Dough recipe I found somewhere (no eggs means less risk of salmonella).
;–)

Precisely. Also, the famous”Brownie in a mug” is of the same family in nature. THIS one I like because it’s healthy and I’ve used it as my desert during diets many times.

[Talo Segura]

I haven't made this in a very long time, but it is simple.

Take a large cooking apple

Remove the core to leave a nice empty space in the middle

Stuff the apple with peanut butter (crunchy or smooth, I prefer crunchy)

Pop it on some grease proof paper and put in the oven to bake

Mmm, delicious! 

Of course you can stuff apples (just like potatoes) with anything, just don't burn them... 

[Guest]

35 minutes ago, Talo Segura said:

peanut butter (crunchy or smooth…)

I always thought the peanut butter was a very American food. It is, but North American, just not specifically the US! That’s right, it’s Canadian!

See what kinds of silly trivia you learn when you watch Jimmy Kimmel Live (From His Home!) with Sandra Oh. Jimmy had Sandra play a game where she had to identify whether something was Canadian or not. They weren’t obvious or easy. She was amazing and was 100% accurate.
;–)

[wenmale64]

Hi All,

This is just a tip that I thought you may like. It came to mind when I read @droughtquake question about what apple variety to use.  I am part of a family of commercial orchardists that have been growing tree fruits, including apples, for 112 years. Yep, over a century. Now for the tip about using apples directly from my 92 year old father...  When using apples for cooking and especially baking, always use a variety of apply varieties. The reason for this is many fold, but these are the main ones. Every apple variety has specific traits that include sweetness, acidity (tang or sharpness), aromatics, density and structure. By using a selection of apples you will get a more varied flavor profile along with a varying texture. By experimenting with what is available you can create much more pleasing flavors. For example, think of apple pies. What makes an apple pie jump out to your tastes is when it is sweet, tart, mushy (like apple sauce) and still has some firm bits in the filling all at the same time. This can be done just by choosing the right apples. If done with thought you need very little added sweetener or thickeners. To give it a simple try, get 3 or 4 different apples, at least one tart one like a Granny Smith.  Remove the peel and core then dice the apples. Simmer them with a little water to make apple sauce. Stir the sauce and allow to cool. Taste what you made and decide for yourself if it is better than a single variety taste. I am betting it is!! If you want a real test, make more sauces with only one variety each, then you can compare side by side!! My favorite grouping for pie is: Spitzenburg, Winter Banana, Granny Smith and Rome. Unfortunately, three of those varieties will be almost impossible to find in a store because the fruit industry is driven by fruit that keeps longest in storage or is patented by individual growing / packing groups.  Anyway, I thought some here might be interested in this tip .

[Guest]

1 hour ago, wenmale64 said:

My favorite grouping for pie is: Spitzenburg, Winter Banana, Granny Smith and Rome. Unfortunately, three of those varieties will be almost impossible to find in a store because the fruit industry is driven by fruit that keeps longest in storage or is patented by individual growing / packing groups. 

I’ve never even heard of the first two. But I have heard of the other two. Possibly because the Bay Area is close enough to ship from prime apple-growing regions, they’re grown in Northern California, or I watch America’s Test Kitchen & Cook’s Country too much! I think I’ve seen Safeway advertise the two I’ve heard of. (I don’t do gourmet grocery stores like Whole Foods, or farmer’s markets.)
;–)

[Reader1810]

4 hours ago, wenmale64 said:

When using apples for cooking and especially baking, always use a variety of apply varieties.

I’ve never heard of this, so thanks for the tip.

Right now, my favourite apple is the Pink Lady variety, though Fuji is a close second.  Would they be good cooked in pies? When we can find them, Spy apples are what we use in pies , because that’s the ones my mom says work best as cooking apples. Now you have me thinking there are other options. 

I haven’t done it in a long time, but I used to slice Macs and cook them in a pot with with brown sugar, margarine and cinnamon - made for a tasty treat. Oh gee, now I want some...

Edited May 31, 2020 by Reader1810

[Mikiesboy]

4 hours ago, wenmale64 said:

Anyway, I thought some here might be interested in this tip

Wow, how interesting!  Thanks for sharing that.