Looking for crockpot recipes that are relatively cheap, make alot of food that can be frozen/ re used, can be eaten as an everyday meal, and are healthy. Is there such a thing?
Monday, November 30, 2015
Hungry Jack side box recipe needed!
People of reddit I am in need of your assistance. On the side of the Hungry Jack Au Gratin Potatoes box is a recipe. I lost the cutout and I am not able to get to a store at the moment and need this recipe. If any of you fellow redditors have a picture of the recipe if you could reply with it I will forever be in your debt.
Help me obi-wan kenobiredditers your my only hope as the internet has failed me up to this point.
Here's a link to the hungry jack box http://ift.tt/1l3GVvW
Can anyone give me a traditional English (British) recipe or English food?
My girlfriends parents are both from the UK and her family is going through a hard time right now and they're very stressed out, so I'd like to do something to help them a little. Maybe some Pims or something like that, I've heard that's a good English cookie. They're also very health conscious so nothing too sugary or sweet please. Thank you!
Bitter Alfredo Sauce Questions
I made an Alfredo sauce using this recipe, and the sauce came out extremely bitter. I was wondering if anyone A) knew reasons why this could have happened or B) ways to salvage the sauce.
Some things that I think could have affected it: I used 1 1/2 cups whole milk and 1/2 heavy cream since I ran out of milk, I used the pre-grated Parmesan cheese, maybe the salted butter?
Thanks and I appreciate any advice or help people have to offer!
Something delicious for your Holiday cookies--My mother's Pecan Fingers recipe
Preheat oven to 250 degrees F
1 cup butter, softened
2 cups all purpose flour
1/4 cup powdered Sugar, plus 1/4 cup for rolling coating cookies
2 cups pecans, ground fine or grated
1 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon water
Cream butter. Add sugar, vanilla and water.
Ad flour, salt and grated pecans
Chill about one hour in the refrigerator
Form into small rolls about the size of a finger
Place on greased or parchment covered cookie sheets
Bake for one hour
Roll in powdered sugar while still warm. It's easier to place them in a plastic bag with the reserved powdered sugar and shake bag until cookies are coated.
Makes approx five dozen. Refreigerte cookies until ready to ship or until about an hour before serving. recipe doubles well.
Happy Holidays!
Flan That I Make For Mothers Day
Video Of Me Making It. https://youtu.be/5qFZSB0cRYg
INGREDIENTS
3⁄4 cup sugar
4 eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 tablespoon vanilla extract
boiling water, for baking in
DIRECTIONS
Preheat oven to 325. Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt). In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well. Pour mixture into pie plate. Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan. Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly. Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.
Could someone adjust this recipe for lime garlic chicken?
This recipe sounds delicious but I'd really like to make it without a freaking cup of butter. I'd also prefer the flour go as well. I don't know enough about cooking to know what will and won't work here so if any of you talented people have any ideas I'd love to hear them!
Thanks!
Request for copycat Kona Grill cabbage slaw recipe
I'm sorry, is there a specific place for requests of restaurant copycat recipes? I looked in a few subs, but the posts were like 45+ days old...so not very active.
I NEED to make my own Kona Grill cabbage slaw...or mostly just the dressing. It's so delicious.
Dill pickles?
Okay, so. I am an American who lives in southern Norway, and I am currently pregnant. I am craving dill pickles with a fiery passion, but unfortunately, Scandinavian pickles are all super sweet and gross. I can't stand them.
Since Norway makes it difficult to import anything, especially something as unwieldy as a jar of pickles, I'm going to have to make my own if I want some at this point, which I've never done and could use some help with.
Some caveats. I am not going to have very much patience, I need these cucumbers to be sour, and I can only get English cucumbers here. I've never seen any other varieties of cucumbers.
Does anyone have any tips or recipes? What would be the best way to handle the English cucumbers, in spears or chips? I remember enjoying brands like Vlasic and Claussen when I was still in the states, stuff that was garlicky and crisp.
Buttery layer pancake (Baumkuchen)
Video recipe: https://www.youtube.com/watch?v=K8A4MHL-WNc
Ingredients
Cake batter
- 4 large eggs
- 1 tablespoon of vanilla extract
- 1/4 cup of water (60ml)
- 2 tablespoons of raw honey (or any sweetener you like)
- 3/4 cup of brown butter (177ml – see directions below)
- 1/2 cup of almond flour (120g)
- 2 tablespoons of psyllium
Chocolate glaze
- 1 cup of 90% dark chocolate (200g)
- 1/2 cup of pure cream (120ml)
- 2 tablespoons of raw honey (or any sweetener you like)
Directions
Brown butter
- In a saucepan let your butter melt and caramelise until it gets a brown colour and that amazing smell.
- Reserve.
Cake batter
- Preheat oven to 260C (500F).
- In a bowl mix together eggs, water, vanilla extract, and honey.
- When everything is properly combined, put your bowl in double boiler and keep stirring it for 7 minutes.
- After that, put this warm mixture in a stand mixer and mix for about 10 minutes, until it gets fluffy and pale yellow.
- Now that your mixture has tripled its volume, slow down the stand mixer and start to incorporate the brown butter little by little.
- Turn off your stand mixer and sift in the dry ingredients; fold everything carefully next.
- Grease a cake pan with butter and line a parchment paper circle into it.
- Place about ½ cup of butter into it. Make sure the batter is even.
- Bake it for 2 minutes only (broil it if possible). You can see the top of the cake is brown and caramelised.
- Repeat it, layer by layer until all your batter is over.
- Let it cool before glazing.
Chocolate glaze
- Pour the pure cream in a saucepan and bring it to boil.
- Bring it out of the fire and then add the chocolate and honey.
- Mix everything together until the chocolate melts and the glaze gets a shine and smooth look.
- Pour it over the pancake and it’s done! Enjoy this delicious buttery pancake.
Full blog post with pictures: http://ift.tt/1lqpGVp
Please help me!
I'm looking for a specific Chicken and Waffles recipe! I believe it was from that show Diners, drive in, and dives. It was really well seasoned chicken with waffles that had more of the taste and texture of a yorkshire pudding than a waffle.
Also I'm a moron and have like 7 people coming over tonight for this. Please help me!!
Chicken Noodle Soup From Scratch
Chicken soup -- and especially chicken noodle soup -- is one of those cross-cultural dishes that falls somewhere between comfort food and a prescription drug.
Recipe
Ingredients
-
4 quarts chicken stock (use canned chicken broth if necessary)
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4-5 bone-in chicken thighs (with or without skin)
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1 medium onion, diced
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1 clove garlic, minced
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3-4 stalks of celery, diced
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3-4 large carrots, sliced into thin "coins"
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Salt and pepper to taste
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16 oz. dried egg noodles
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2-3 Tbsp. fresh parsley
Directions
Heat the chicken stock in a large stock pot and keep at a low simmer.
In a large saute pan, brown the chicken thighs on both sides and then add them to the stock. Simmer for about an hour, or until the meat easily pulls away from the bones.
While the chicken simmers, saute the onions, garlic, celery and carrots until the onions are soft and aromatic. Remove from heat and set aside.
Remove the chicken from the stock and set aside. Strain the stock to remove any bits of skin and then return it to the stock pot and bring back to a simmer.
Add the sauteed vegetables to the simmering stock.
Remove the meat from the chicken thighs and discard the skin and bones. Chop (or pull) the meat into bite-size pieces and return to the stock.
Bring the soup briefly to a boil and then reduce heat to a slow simmer and allow to cook at least another 30 minutes or until ready to serve. Taste several times and adjust seasoning as needed.
Cook the noodles until just al dente, then drain and rinse them well before adding them to the soup along with the parsley, a few minutes before serving.
Home Made Egg Noodles
Ingredients
-
2 large eggs
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2 additional egg yolks
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1/2 cup water
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2 tsp. sea salt (use less if using refined salt)
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2-3 cups all purpose flour
Directions
In a large bowl, whisk together eggs, water and salt.
With a wooden spoon, stir in the flour a half cup at a time to make a heavy dough that is just a little sticky but easily pulls away from the sides of the bowl.
On a well floured surface, knead the dough, incorporating additional flour until it is no longer sticky and very elastic.
Let the dough rest for 15-20 minutes in the refrigerator. Then remove and cut into four equal pieces.
Working with one piece of dough at a time, roll as thin as you can with a rolling pin (you can also use a pasta extruder or similar device), cut into strips about 1/4 inch wide and then cut the long noodles to size.
Spread the noodles on a cookie sheet to dry for at least 2 hours or better, overnight.
Cook as you would any fresh noodles or pasta in plenty of salted water.
Full printable recipes at http://ift.tt/1LICdsl
Homemade Banana Bread
- Dry Ingredients
- 2 C Flour
- 1 tsp Baking Soda
- ¼ tsp Salt
- Wet Ingredients
- 2 Bananas
- ¾ C Sugar
- 2 tsp Vanilla
- 2 Eggs
- ¼ C Unsalted Butter
- ½ C Milk
- Instructions
- 1. Preheat oven to 350°
- 2. In a large bowl using a mixer cream together banana, butter, and sugar
- 3. Next add eggs, vanilla, and milk
- 4. In a small bowl combine flour, salt, and baking soda
- 5. Add ½ dry ingredients to wet ingredients and combine. Repeat for other ½ of dry ingredients.
- 6. Add batter to 1 large lightly greased loaf pan
- 7. Bake for 40-50 Minutes
Bi-weekly random recipe challenge - November 30th 2015
Every other week we will present 3 random ingredients that must be incorporated into your recipe. You will have till December 14th to cook it and post pictures or a video of the final results. The highest vote at the end will be displayed in the sidebar.
This week's challenge ingredients are
- Garlic
- Cheddar Cheese
- Cauliflower
[Monday] What are your recipe questions?
General Monday discussion about recipe substitution, what to do about a dish, how to season something, or just overall anything recipes.
Sunday, November 29, 2015
Organic Italian Honey
Hi recipe! Last year we started a Honey Company called Ciboreale.
Our honey is harvested in the Tuscany region of Italy. It’s raw, organic and kosher.
We need your help to spread the world!
We would love to give you guys the opportunity to try it at a special price, please visit www.ciboreale.com and use promo code REDDIT at check out.
We look forward to your feedback!
Thanks, Ciboreale Team
Chestnut Porcini Soup
I'm having a Christmas party in a couple weeks, and I just made a test batch of Chestnut Porcini soup to see if I wanted to serve it.
Oh yeah, it's a keeper.
Thanksgiving Leftovers: Turkey Pot Pie
Made this today using this recipe as a base: http://ift.tt/1Iiz1sT
I replaced the peas for corn and added potatoes. I also didn't boil the veggies - I cooked them in the butter with the onion. Used microwave steamed green beans as well. I halved the recipe and it worked well. Also only used a top crust instead of both to and bottom.
Highly recommend. I will definitely also try it with chicken.
Help!!! I have 90 lemons!
So, I decided to make limoncello for Christmas presents this year, and all I needed were the rinds. Now, I have 90 lemons, and no idea what to do with THAT MUCH juice. Could I get any and all of your best lemon juice recipes?
Recipe for Pumpkin and Red Lentil Soup
Sweet spicy heat and a flirt with Indian daal. Enjoy!
French Style Stuffed Eggplants
Ingredients
- 2 eggplants
- olive oil
- salt
- black pepper
- 1 medium-sized onion
- 250 grams or 9 oz mushrooms
- 6-7 medium-sized tomatoes
- 1 handful fresh basil
- 5-6 sprigs fresh parsley (optional)
- 70 grams or 2.5 oz parmesan or any other hard cheese
Instructions
- Cut eggplants in halves. Sprinkle with sea salt and let the bitter juice ooze for 40 minutes. Wipe the liquid away with a paper towel
- Preheat the oven to 180 ºC or 350 ºF. Sprinkle eggplant halves with olive oil and black pepper. Roast for 25 minutes.
- Meanwhile, prepare the stuffing: in a skillet or pot heat 2 tablespoons olive oil. Finely chop garlic and onion. Fry over medium heat for 3 minutes. Finely chop tomatoes and mushrooms and add them to the skillet. Cook for 10 minutes, stirring occasionally. Add chopped basil and parsley. Check the full recipe & pictures here: French Style Stuffed Eggplants
White Chocolate Toffee Cookies
-
Recipe:
-
Dry Ingredients:
-
3 C Flour
-
½ tsp Salt
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1 ½ tsp Baking Soda
-
Wet Ingredients:
-
1 ½ C Sugar
-
½ C Vegetable Oil
-
1/4 C Unsalted Butter
-
2 Eggs
-
2 tsp Vanilla
-
Other:
-
6 oz. White Choc. Chips
-
6 oz. Toffee Bits
-
Directions:
-
In a large bowl combine wet ingredients
-
In a medium size bowl combine dry ingredients
-
Add 1/3 of dry ingredients to wet ingredients and thoroughly mix. Continue to add dry ingredients in 1/3 increments until all ingredients are combine.
-
Add in white choc. chips and toffee bits. The dough is a bit dry so I used my hands to combine these ingredients into the dough. Cover bowl with plastic wrap or wrap dough in plastic wrap
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Chill the dough in the refrigerator for 2 to 24 hours before baking
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I used a 1 ½ inch cookie scoop. This recipe makes about 48 cookies.
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Bake at 375° for 9-11 minutes
Zucchini Chips- Gluten free and Vegan Friendly- 15-20 minutes
I have seen a few recipes for this- wanted to put this one out there- I am still going through the existing list but this one SEEMS quicker and easier (fewer steps, fewer dishes at the end too!) and the Dietitian has put her stamp of approval on it too.
One zucchini, 2 tablespoons of olive oil, a pinch of salt (sea salt is best) and a pinch of something to add spice like turmeric.
- 1- Slice the zucchini into thin slices
- 2- Toss the slices into a bowl with the salt and whatever seasoning/spices you like
- 3- Bake on a pan lined with parchment paper (the recipe says a cookie sheet but the parchment paper works better I think) at 400 F / 200 C for 10-15 minutes.
Eat them warm :)
Source: zucchini chips recipe
[Sunday] Your recipe of the week!
It's Sunday so let see or hear about some of those dishes you made over the weekend, last week, or maybe you're going to make next week.
Baba Ganoush
Hey there!
So I was given a lot of home made of Baba Ganoush and I am afraid that it goes bad. What can I do with it besides diping or spreading? I thought of adding it to pasta or rice but I am not very convinced.
Any advices?
Saturday, November 28, 2015
Post your best after T-day turkey soup/chili recipes
Got lots of turkey left?
What soup/chili recipe do you make to use it up?
Newbies who used "How To Cook Everything" by Bittman, how did it go?
I'm putting a free Canvas online course together based on "How To Cook Everything - The Basics" by Mark Bittman. I'm curious to know how people who were complete cooking newbies and who picked up his book did with it.
If the book had weaknesses, if it needed more explanation in places, if there should have been more explanatory videos, I'd appreciate your opinion. Did the recipes come out as expected? How about the ingredients he expected you to have, was anything much too hard to find?
Thanks.
Anyone know where I can find a sweet potato casserole that has no pecans but has crust pieces?
Can only find ones with pecan crust or no crust.
Chorizo Chili with Maple Syrup Recipe
Note: All spice measurements are approximate and should be adjusted to taste.
2 lbs ground beef
4 thick strips bacon, diced
1 whole chorizo, sliced
2 medium yellow onions, diced
1 large red bell pepper, diced
1 jalapeño, finely fixed
1 can pinto beans, drained
1 can black beans, drained
2 16 oz cans diced tomatoes, undrained
1 can corn, undrained
½ small can chipotle in adobo, diced, with sauce
¼ cup maple syrup
3 tbsp chili powder (preferably ancho)
1 tbsp paprika
2 tbsp cumin
cayenne pepper or hot sauce, to taste
1 tbsp garlic powder
1 tsp salt
1 tsp white pepper
1 cinnamon stick
Instructions:
In a large pot or dutch oven, brown bacon and chorizo for 3 minutes. Then, add onions, bell pepper, and jalapeño. Once slightly soft, take the vegetables, chorizo and bacon out. Add beef and a few pinches of each spice to the now-empty pot. Once the beef is mostly cooked through, add the vegetables and bacon back in, along with all other ingredients, including the rest of the spices. Adjust spices as needed, leave open, and boil for several hours.
My friend has both an ulcer and low blood sugar- what can she eat that benefits both?
She says really the only thing she can eat is fruits. But, obviously, she's not gonna live on fruits so she eats a lot of stuff she shouldnt. Like she drinks pop to raise her blood sugar, but it hurts her ulcer. What can she eat that doesn't hurt her ulcer but helps to raise her blood sugar?
Mama's Creamy Artichoke Soup
Ingredients
1 (14oz) can artichoke hearts, mashed(I use Reese)
6T butter
1 cup diced onion
1 cup diced celery
6T flour
5.5 cups chicken stock
1/4 cup lemon juice
salt
pepper
1/4 tbsp fresh Thyme
1/4 tbsp fresh Rosemary
1/4 tbsp Worcestershire
2 eggs
2 cups evaporated milk
1/4 cup dry sherry (I recommend Lustau Palo Cortado)
Method
In a stock pot, melt butter and saute onion and celery until translucent. Add flour, stir to coat, and cook for one minute. Add stock, lemon juice, Rosemary, Thyme, and Worcestershire as well as salt and pepper to taste (appx 1tsp each). Cover and simmer for 20 minutes. Meanwhile, beat two eggs, then combine with evaporated milk. Take soup off heat, and puree either in food processor or with immersion blender until smooth. If necessary, strain with a slotted spoon to make sure all chunks have been removed. Working carefully to temper your egg/milk mixture, take a ladle-full of pureed soup and incorporate it into your egg/milk mixture. Continue slowly until egg/milk mixture has been brought up in temperature and eggs have not scrambled (approximately 5-6 ladle-fulls of soup). Then, pour egg/milk mixture into the remaining soup puree and stir to combine. Return to heat, add sherry, salt, and pepper to taste. Simmer for 10 minutes.
Tradition is to serve it in coffee mugs and consume lazily standing around the kitchen getting in people's way while they cook.
I made a recipe app for Android, check it out!
Hopefully I'm not breaking any rules here, but I thought you guys might be interested in this recipe book app I made for android. I just started learning to cook and was not very happy with any of the available apps so I made one. Unfortunately, this is only for Android versions 5.0 and up.
This app doesn't give you any recipes, it only stores and saves your recipes. You can currently add a blank recipe and fill out the information yourself or you can enter a url of a recipe from either foodnetwork.com or allrecipes.com with more supported websites coming soon.
Play Store Link: Recipe Book
Features:
- Search recipe by name or ingredient
- Attach image from local file, camera, or google drive
- Bookmark a recipe to come back to it later
- Material Design UI
New Features (since last week):
- Add subtitles to your ingredient/instruction list
- Side-by-side layout for landscape tablets
-
Add a recipe by entering the url of a recipe from:
- Food Network
- AllRecipes
- more coming soon...
Future plans include recipe sharing, recipe categories, and more.
Thanks for reading!
Best vegetarian pie fillings?
Hey guys,
Just made my first pie - winter vegetables in a cheddar béchamel and white pepper sauce, and I was wondering what other vegetarian pie fillings I could try out. I used shortcrust pastry but I'm women to all ideas for all kinds of pie
Cheers
What are some good Jamaican side dishes?
I'm going to be making some jerked Cornish hens and want to make some good side dishes. Preferably I'd want things with pineapples, mangos, or sweet potatoes. But any suggestions are welcome. Thanks!
American Style Pot Rost
Ingredients: 1 (2-pound) blade cut chuck roast 2 teaspoons kosher salt 2 teaspoons cumin Vegetable oil 1 medium onion, chopped 5 to 6 cloves garlic, smashed 1 cup tomato juice 1/3 cup balsamic vinegar 1 cup cocktail olives, drained and broken 1/2 cup dark raisins
Directions:1. Preheat the oven to 190-200 degrees F. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot (really hot) brown meat on both sides and remove from pan. 2. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. 3. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. 4. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3 1/2 hours or until a fork pushes easily into the meat. Remove from oven and rest (still wrapped) for at least 1/2 hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the “chunkies” and puree with an immersion blender. Slice meat thinly, or pull apart with a fork.
Link/Source: http://ift.tt/1RdcG1y
No heat, no chill meals good for 4 days
Hey all, I'm going to be going to a convention this weekend and won't have access to heating, or refrigeration and really don't want to eat out all week. Any suggestions?
Saturday-After-Thanksgiving Turkey Noodle Soup
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To see 'how to' photos - I've included a link at the end of this post.
-
Saturday-After-Thanksgiving Turkey Noodle Soup
This recipe yields 16 cups – or around a gallon of soup. Of course, you can easily halve the ingredients, which would yield around 8 cups of soup.
Few things are more glorious to gaze upon than a perfectly roasted turkey, it’s golden goodness and luscious aroma a precursor of delights to come. Guests often gather around, oohing and ahhing, their expressions similar to those of grandparents staring at their first grandchild. Yes indeed, Mr. Turkey is Center Stage – he’s the Big Event in the multi-ring circus called Thanksgiving.
However, once the feasting has ended, Mr. Turkey’s Glory Days are seemingly over. He sits forlornly on the kitchen counter . . abandoned, unloved, surrounded by the detritus of what was. Still, what remains of Mr. Turkey can be raised to a whole new level of delish-a-tude.
Today’s post, Turkey Noodle Soup, is certainly not a new concept for left-over turkey but I bet it’ll make your family’s tummies very happy. Soup, in any form, is just so appreciated when the days are cold and dark, as they always are during this time of year.
- Ingredients and Method
turkey (or chicken) carcass ++ You’ll need 3 cups chopped turkey or chicken
12 cups water
2 chicken bouillon cubes ++ I use Knorr. If using another brand, use 4 chicken cubes.
1 1/4 to 1 1/2 cups chopped baby carrots
1 cup chopped celery
1 cup chopped onion
1 large garlic clove, minced
1/2 tsp. poultry seasoning ++ I like 'Bell's'
1 1/4 to 1 1/2 cups frozen peas ++ The peas are added towards the end… still frozen.
3 cups COOKED egg noodles ++ Just measure out 3 cups dry egg noodles to equal 3 cups cooked egg noodles.
1/2 tsp. salt – – or to taste
1/4 tsp. pepper – – or to taste
Place 12 cups water, 2 Knorr chicken bouillon cubes (If using another brand, use 4 chicken bouillon cubes.), 1 1/4 to 1 1/2 cups chopped baby carrots, 1 cup chopped celery, 1 cup chopped onion, 1 large garlic clove, minced and 1/2 tsp. poultry seasoning in a very large saucepan or Dutch Oven. Add turkey carcass, breaking carcass apart to make it fit, if necessary. ++ Remove skin and fat as much as possible.
Bring to a boil, then lower heat to a simmer. Cover and allow to simmer for about 1 1/2 hours, turning turkey carcass over once or twice.
About 10 minutes before end of cooking time for broth and veggies, cook 3 cups egg noodles according to package directions. Drain and set noodles aside.
After 1 1/2 hours, turn off heat but leave saucepan containing broth and veggies on burner. Remove turkey carcass. Allow carcass to cool a bit, then remove and chop meat. You’ll need 3 cups.
Add the chopped meat to broth and vegetables. Add the drained egg noodles, 1 1/4 to 1 1/2 cups frozen peas (still frozen!), 1/2 tsp. salt and 1/4 tsp. pepper or ‘to taste’. Bring soup to a simmer again and serve. Enjoy!
Turkey Strata (Casserole) – Uses Left-Over Turkey and Stuffing
-
For 'how to' photos, I've included a link at the end of this post.
-
Turkey Strata (Casserole) – Uses Left-Over Turkey and Stuffing
This is so delicious – and so easy !! (My photos do NOT do it justice.)
While working on this post, I’m enjoying a good-sized portion of this delicious Turkey Strata! I gotta say – it’s yummy!! Since the Turkey Strata can already be in the oven when your guests arrive, you’ll have time to clean up your kitchen and meet them with a smile and a glass of wine! The “clean kitchen” part would be exceptional for me… my kitchen is usually a disaster when my company arrives. But they’re used to it… and the meal is always good !
Oven at 350 F Bake for 30 minutes Serves 4 – 5 people
Uses a 9′ x 9″ pan or a medium-sized casserole
- Ingredients & Method
1 Tbs. olive oil
3/4 cups sliced onions
4 - 5 heaping cups baby spinach leaves
1/2 can mushroom soup
1 packet turkey gravy – (I like McCormick)
1/2 cup milk
3/4 cup water
2 tsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning (I like Bell’s)
3 cups left-over stuffing – or prepare a packaged stuffing – (I like Stovetop Turkey Stuffing.)
3 cups cooked chicken/turkey, cut into bite-sized pieces
1/8 cup Italian-flavored breadcrumbs
2 Tbs. grated Parmesan cheese
paprika - to sprinkle on top of the Strata
- INGREDIENTS AND METHOD
In a medium-sized skillet over medium heat, cook the sliced onions in the olive oil for 2 minutes. Add baby spinach and cook for another minute. Remove from heat and set aside.
In a medium-sized saucepan, over medium-high heat, mix the 1/2 can of mushroom soup, the packet of turkey gravy, milk, water, parsley, poultry seasoning, salt & pepper. Whisk – or stir – until mixture comes to a boil.
Lower heat and, still whisking, cook for a minute. Add the bite-sized chicken/turkey to the sauce mixture.
To assemble the Turkey Strata, use a 9′ x 9″ pan or a medium-sized casserole and begin by making a layer of HALF of the stuffing. Spoon HALF the turkey/sauce mixture on top of the stuffing. Now, make a layer of the onion/spinach mixture. (There is only one layer of the onion/spinach mixture.)
Make your final layer of stuffing, and spoon the second – and final layer – of the sauce/turkey mixture on top of the stuffing.
Sprinkle with 1/8 cup bread crumbs and 2 Tbs. grated Parmesan. For color, sprinkle on some paprika. Bake at 350F for 30 minutes. The crumb topping should be slightly browned around the edges and the filling should be bubbling! Enjoy !!
Healthy Gingerbread with just 1 tablespoon of honey
I hope you will like it, its mine version of healthy christmas gingerbread.
Video: https://www.youtube.com/watch?v=TsxxvuwnYvo
- Ingredients
- 1 cup of almond flour
- 3/4 teaspoon of gingerbread spice
- 1 tablespoon of honey
-
1 egg yolk
-
Instruction
-
Mix everything except yolk
-
Put dough into freezer for 1 hour
-
Roll dough and cut your favorite shapes
-
Coat gingerbread with egg yolk
-
Bake in 150°C/300°F oven for 10 minutes
My friend just broke up with his girlfriend of over 5 years, what's some good vegetarian/meatless comfort food I can make for him?
I was thinking of making a big batch of homemade mac and cheese, but I'm open to other suggestions. He's a not strict vegetarian in that he'll only sometimes eat bacon pieces or meat if its mixed into something (like a meat pasta sauce). Thank you in advance!
Herb Crusted Salmon on Greens
Recipe source: http://ift.tt/1IfExfN
Ingredients: 1 lb salmon filet, skin on 1-2 sprigs dill, fresh 1-2 bunches basil, fresh (approx 24 leaves) 1-2 cloves garlic (according to preference) 2 tablespoons extra virgin olive oil 1 tablespoon canola, safflower or any light-flavored oil with a high smoke point 2 tablespoons oat bran pinch salt Saute or frying pan and lid
Directions: Rinse herbs. In a food processor with a small bowl, bullet or blender, combine garlic, one tablespoon olive oil, fresh herbs and a pinch of salt. Pulse for 20-30 seconds. Add in remaining olive oil and pulse for an additional 30 seconds or until mixture looks like pesto.
Rub a small amount of olive oil on the flesh of the salmon. Next, pat herb mixture onto salmon. Clean dry hands work best here so use them! Heat saute pan on medium high heat. Make sure your pan is at medium-high, not lower, not higher. Also have that lid on hand.
Place salmon, face-down, into saute pan. Cook uncovered for exactly 4 minutes. Turn and cook skin-side-down for exactly 3 minutes. Next, cover with lid and cook for exactly 1 minute.
For greens: 1/2 teaspoon balsamic, 1/2 teaspoon Bragg’s vinegar, 1/2 teaspoon Dijon mustard, 1 teaspoon olive oil and a pinch of salt was basically how I did it. I just tossed the ingredients in the bowl for a quick whisk before adding my greens. I’d normally opt for something more mixed with a little more color but alas what they had at the store looked dreadful so baby kale was what I went with. Wilted spinach is another nice option to explore.
Friday, November 27, 2015
Fish and Conch Fritters
Ingredients: 8 ounces halibut or any mild white fish fillet such as sea bass, snapper, haddock or tilapia 2 cloves garlic, peeled, roughly chopped 5 Tb. lime juice 1 egg white 1 tsp. salt 1 tsp. tabasco 1 Tb. Dijon mustard 8 ounces pounded conch meat, prepared* then processed in the food processor until finely chopped 1/4 cup mayonnaise 1/4 of a red pepper, finely chopped 1 1/2 cups panko (Japanese breadcrumbs ) oil for frying chipotle mayonnaise, recipe follows 1 egg 1 Tb. dijon mustard 1/2 cup canola oil salt, pepper 1 to 2 chipotle peppers Directions: 1. In the bowl of a food processor combine the fish, garlic, lime juice, egg whit, salt, tabasco and mustard and chop finely. Transfer the mixture to a medium bowl and add the chopped conch, mayonnaise, and red pepper. 2. Shape the fish mixture into individual balls about 1 1/2 inches in diameter. Place on a baking sheet and refrigerate for 1/2 an hour or overnight. 3. Spread the panko onto a baking sheet. 4. Pour the oil into a large heavy skillet to a depth of 1/2 inch and heat to hot but not smoking. 5. Coat each fritter with the breadcrumbs and press to adhere. Cook the fritters in batches until brown and crispy, about 2 to 3 minutes. Drain on paper towels and serve with mayonnaise. 6. to prepare conch: pound conch with the flat side of a meat pounder until flattened. 7. Combine the egg and mustard in the processor and process to combine, add oil slowly through the feed tube as its running. Season to taste with salt and pepper. Add chipotle pepper and process until smooth. Taste and adjust
Source/Link: http://ift.tt/1SoC3fl
[Request] Cheap, fast, and easy-to-make recipes?
I'm a college student and I'll be moving into an apartment very soon. I'm also new to cooking, and I'll be very limited in resources and time. I was wondering if I could get some recipe suggestions? Anything would be really great! Thanks!
Need help making chicken wings fancy for a 95 year old's birthday!
My nana is turning 95 and she loves chicken wings. Our family is having a big birthday party for her and I'd like to bring her favorite dish. How can I dress them up so they don't look out of place with the rest of the nice food? I was thinking of baking them in the oven plain and having a variety of sauces/dips for people to add.
Top ten this week (2015-11-27)
In a way to promote popular recipes throughout the week we're going to recap the top ten popular post. Here are the top ten recipe post from this week!
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My great grandmother's recipe for the best stuffing/dressing I've ever had. by /u/oaklandnative (+177)
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Bombay Masala Grilled Cheese Sandwich - A Picture recipe. by /u/an8hu (+176)
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I've inherited my family's recipe stash! by /u/amykate (+164)
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My wife is anemic after giving birth by c-section so a friend brought over a two pound package of shucked oysters to get some more iron in her. Anyone have a good oyster stew recipe or something? by /u/Gnagus (+132)
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Lo Mein by /u/Abscess2 (+114)
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Goat Cheese, Tomato & Shallot Quinoa Tart by /u/jurvand (+66)
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Deep Dish Dutch Apple Pie with Cinnamon Streusel by /u/jdcauley (+52)
cheap/easy/decadent flatbread
I made this out of random things in the fridge the other night as something light and everyone LOVED it. Probably my best attempt throwing random things together, yet.
- Pre-made soft flatbreads. Tortillas would probably also work.
- Bell peppers - one red, one green
- Garlic cloves
- Pesto
- Crumbled Goat Cheese
- Shredded Parmesan Cheese
- Tyson's Frozen Diced Grilled Chicken. I'm not kidding. You could also grill your own, but this worked just fine.
Julienned and roasted the peppers as well as some garlic cloves at 350 for about a half hour. Ended up eating most of the roasted garlic before it ended up on the flatbreads.
Two cups or so of the diced chicken heats in the microwave at around two minutes.
Flatbreads were pesto spread relatively thin on the whole thing, followed by a layer of the parmesan over everything, and then everything else sprinkled pretty evenly (peppers, chicken, crumbled goat cheese.) It went in the oven for 5-10 minutes, with a minute at the end on the broiler to make it brown and bubbly and pretty.
Fucking. Delicious. Not so much on the goat cheese that it was overwhelming, and the roasted peppers were just the sweetness needed. Super portable/savory/GREAT. Had some wine too. Mm. Wine.
Dough Ornaments
If your kids/child relatives are driving you up a wall, or if you're just poor and bored like I am, I guarantee you have the ingredients for this.
*1 cup salt
*1 1/2 cup water
*4 cups flour
Let harden overnight or bake for 30 minutes and let cool so you can paint/glitter them up right away. Get your grade school on /r/recipes.
Ratatouille
Delicious and spectacular vegan gluten-free dish that will be a star of any table. Healthy, flavorful, impressive looking and comforting dish.
Ingredients
**For the sauce:**
- 2 bell peppers (yellow or red)
- olive oil
- 2 onions
- 3-4 cloves garlic
- 2 medium-sized carrots
- 7-9 fresh tomatoes or 2 cans of tomatoes
- 3-4 sprigs thyme
- 2 bay leaves
- salt
-
black pepper
For the ratatouille:
-
1 medium-sized eggplant
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1 medium-sized zucchini
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2 yellow bell peppers
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4-5 medium-sized tomatoes
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3 red onions
Additionally:
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2 cloves garlic, chopped
-
3 tablespoons olive oil
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2 sprigs thyme
-
salt
-
black pepper
Instructions
- Make the sauce: Preheat the oven to 180 ºC or 350 ºF. Cut 2 bell peppers in halves and discard the seeds. Put the halves on a baking tray with the outsides facing up and roast in the oven for 20 minutes. Meanwhile, chop and sauté onions and garlic in a skillet over medium-heat. Peel and grind carrots and add them to the skillet. Add diced tomatoes, two bay leaves and 3-4 sprigs of thyme. When bell peppers are done, peel of the skin with your fingers after cooling down, chop them and add to the sauce. Let the sauce cook for as long as possible, stirring occasionally (from 30 minutes to 1 hour 30 minutes). When the sauce is ready, remove the herbs and blend it until smooth.
- Prepare your vegetables: Finely slice them in 2-3 mm (0.1 inch) thick circles and arrange them in any order you like. I put a slice of eggplant, then zucchini, tomato, onion, bell pepper. Fill your form tightly with overlapping vegetables, arrange them in circles or rows, depending on the shape of your form. Make a try-out to estimate if it's enough slices. If not, slice more. It's hard to predict how many vegetables you need, as it depends on their size and on the size of your dish. If the difference between the sizes of your slices is too big (normally, the eggplant has the biggest diameter), you can cut rounds out of the large slices. Cut a section off the bell pepper rings to make them smaller and hide the cut-out pieces on the bottom. After you are done determining the amount of veggies needed for your ratatouille, empty the dish. Check the full recipe here:[Ratatouille](happykitchen.rocks/ratatouille)
Lamb Pilau
You can also substitute beef for the lamb if you'd like.
Ingredients
- 1 1/2 tsp butter (you can also use oil if you'd like, in that case, 3 tsp)
- 1 medium onion, chopped
- 1 1/2 lb. lamb, cut into cube-like chunks
- 1 tsp cinnamon
- 1 tsp paprika
- 1 tsp cumin
- 1 1/2 tsp salt
- 3 garlic cloves, chopped
- 2 1/2 tsp tomato paste
- 2 cups rice, rinsed and drained
- 1 medium sized carrot, chopped
- 3/4 cup pistachio nuts, crushed (I've also used roasted pine nuts)
- ground black pepper to taste
- cilantro for garnish (if desired)
Cooking
- Heat butter in a large heavy based pan, add in the onions, garlic and cook until onions are soft (don't burn garlic). add in the lamb and brown on all sides. add the cinnamon and seasonings. mix and stir for a few until seasoning is well mixed into the lamb. cover and cook on medium-low heat for 10 minutes.
- add in the tomato paste and enough water to just barely cover the meat. bring to a boil while mixing around to dissolve and combine the tomato paste. cover again and simmer on low heat for 1 hour. crush the pistachios or roast the pine nuts and chop the carrot while you wait, why not.
- add in 4 cups water and add in the rice, pistachios or pine nuts and the chopped carrot. bring to a boil and then turn the heat down to low and cover and cook for 20 minutes, or until the rice is a cooked and all the liquid has been absorbed. I like to serve this with baba ganoush, pita bread and fattoush. also goes well with tzatziki, pita bead and tabbouleh.
I have 3 Tilapia fillets but I'm out of lime and butter. What is a simple dinner I can make with this delicious fish?
I have most baking items like flour, yeast, sodas, spices, seasonings and a variety of vinegars.
In the pantry I have potatoes, onions (white and red), breadcrumbs, bread, Ritz, olive oil, canned tomato sauce, tomato paste, diced tomatoes and several types of "cream of" soups.
In the fridge I have eggs, milk, oranges, apples, avocados, kiwis, shredded cheese, green onion and white wine.
I DO NOT have limes/lemons, lime or lemon juice, chicken stock, butter, vegetable oil, cilantro,
Unfortunately, all of the tilapia recipes I found required limes, butter and stock.
Note, I'm not keen on battering and frying it. That's my go-to and the family wants something different.
TIA
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