BlackCashmere
Kindness begets Kindness
- Joined
- Nov 7, 2008
- Posts
- 34,239
Most of the time I eat Indian cuisine, I also go out for it...but I do love to cook it...
The Amazing PG Cookbook pt 2
- Thread starter RoyceConnors
- Start date
Most of the time I eat Indian cuisine, I also go out for it...but I do love to cook it...
beachbaby179
pearls go with everything
- Joined
- Feb 3, 2013
- Posts
- 31,408
You had us all at "bacon". Lets have it!
BlueEyedGent
Literotica Guru
- Joined
- Mar 4, 2012
- Posts
- 5,656
Ask and you shall receive....Thank You Beachbaby for the recipe!
...yeah, I think my brother and I can handle this one... 
I know for sure we will both enjoy popping them into our mouths....delish!
B
BradBigBrain
Guest
Green onion sauce over pork chops
From Martin Yan...
I've made this countless times over the past 20 years and it's always good. The only modification to his recipe that I made is that I doubled the ingredients for the sauce.
Ingredients
• 4 boneless pork chops
• ¼ cup cornstarch
• 1 ½ TBLSP oil
Marinade
• 2 TSP soy sauce (I use light)
• 1 ½ TSP sugar
• 3 TSP white wine
Green Onion Sauce
• 2 TBSP vinegar (I use rice wine vinegar)
• 2 TBSP sugar
• 4 TSP soy sauce
• ½ cup chopped green onions
• 1 TSP sesame oil
• 1 TSP Sirrachi hot sauce (optional)
Method
1. Combine ingredients for green onion sauce and set aside.
2. Trim excess fat from pork chops. Pound each one with a meat tenderizer (hammer for the kitchen) or a crab mallet. Put them in a ziplock bag and the marinade and let sit for 30 minutes.
3. Lightly coat the pork chops in the cornstarch and let sit for 5 minutes
4. Heat the oil in a skillet over medium heat. Shake off excess cornstarch from the pork chops and brown them for about 3 minutes on each side,
5. Pour green onion sauce over the chops and reduce the heat. Cook for about 2 more minutes.
6. Serve hot!
From Martin Yan...
I've made this countless times over the past 20 years and it's always good. The only modification to his recipe that I made is that I doubled the ingredients for the sauce.
Ingredients
• 4 boneless pork chops
• ¼ cup cornstarch
• 1 ½ TBLSP oil
Marinade
• 2 TSP soy sauce (I use light)
• 1 ½ TSP sugar
• 3 TSP white wine
Green Onion Sauce
• 2 TBSP vinegar (I use rice wine vinegar)
• 2 TBSP sugar
• 4 TSP soy sauce
• ½ cup chopped green onions
• 1 TSP sesame oil
• 1 TSP Sirrachi hot sauce (optional)
Method
1. Combine ingredients for green onion sauce and set aside.
2. Trim excess fat from pork chops. Pound each one with a meat tenderizer (hammer for the kitchen) or a crab mallet. Put them in a ziplock bag and the marinade and let sit for 30 minutes.
3. Lightly coat the pork chops in the cornstarch and let sit for 5 minutes
4. Heat the oil in a skillet over medium heat. Shake off excess cornstarch from the pork chops and brown them for about 3 minutes on each side,
5. Pour green onion sauce over the chops and reduce the heat. Cook for about 2 more minutes.
6. Serve hot!
B
BradBigBrain
Guest
Fried Rice
Ingredients
• 2 TSP vegetable oil
• 1 egg
• 1 clove garlic, minced
• 1/2 cup sliced green onions
• 1 cup snow Peas, cut into 1-inch pieces
• 1/2 cup thinly sliced carrots
• 2 cups cooked rice, chilled
• 2 TBSP soy sauce (or so). The amount is up to the chef.
• 1 TSP sesame oil
• 1 TSP Sirrachi hot sauce (optional)
Method
1. Place a wok or wide frying pan over high heat until hot.
2. Add oil, swirling it to coat the sides of the pan.
3. Scramble the egg and add the garlic and onion to it.
4. Place in frying pan and make an omelet. You only need to cook this for a minute or so.
5. Add peas and carrots and then stir-fry the mix for a minute.
6. Add rice; stir to separate grains with back of spoon. Mix well.
7. Stir in soy sauce, sesame oil and hot sauce;
8. Cook until thoroughly heated!
Ingredients
• 2 TSP vegetable oil
• 1 egg
• 1 clove garlic, minced
• 1/2 cup sliced green onions
• 1 cup snow Peas, cut into 1-inch pieces
• 1/2 cup thinly sliced carrots
• 2 cups cooked rice, chilled
• 2 TBSP soy sauce (or so). The amount is up to the chef.
• 1 TSP sesame oil
• 1 TSP Sirrachi hot sauce (optional)
Method
1. Place a wok or wide frying pan over high heat until hot.
2. Add oil, swirling it to coat the sides of the pan.
3. Scramble the egg and add the garlic and onion to it.
4. Place in frying pan and make an omelet. You only need to cook this for a minute or so.
5. Add peas and carrots and then stir-fry the mix for a minute.
6. Add rice; stir to separate grains with back of spoon. Mix well.
7. Stir in soy sauce, sesame oil and hot sauce;
8. Cook until thoroughly heated!
B
BradBigBrain
Guest
Stir Fried Veggies
Ingredients
• 2 tablespoons canola oil
• 1 small onion chopped – or 3 green onions sliced
• 1 clove garlic, minced
• 1 cup baby carrots quartered lengthwise
• 1 TSP ground or fresh ginger
• 1 TBSP soy sauce sauce (check the label: no more than 2 grams sugar per serving)
• 1 red bell pepper, cored, seeded, and julienned
• 1 zucchini – cut into bite sized pieces
• 8 ounces of fresh mushrooms, sliced thick
• 1 cup small broccoli florets
• 1/2 cup snow peas
• 8 ounces vegetable broth
• 1 TBSP Sirachi hot sauce (more or less) – optional
• 1 cup fresh bean sprouts
• 1 TSP cornstarch mixed in with about 2 ounces of water
Method
1. Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Mix the broth and the hot sauce. Once you begin stir-frying, it goes very quickly.
2. In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the garlic, carrots and onion while stirring constantly.
3. Add the soy sauce, cook for a minute or so.
4. While continuing to stir, add successively the peppers, zucchini, broccoli, peas, and mushrooms. Cook, stirring, constantly for 2 minutes.
5. Add broth and hot sauce mix to the veggies, bring to a boil and cook for a minute.
6. Add the corn starch mix. Stir until sauce is thick.
7. Serve with bean sprouts on top.
Ingredients
• 2 tablespoons canola oil
• 1 small onion chopped – or 3 green onions sliced
• 1 clove garlic, minced
• 1 cup baby carrots quartered lengthwise
• 1 TSP ground or fresh ginger
• 1 TBSP soy sauce sauce (check the label: no more than 2 grams sugar per serving)
• 1 red bell pepper, cored, seeded, and julienned
• 1 zucchini – cut into bite sized pieces
• 8 ounces of fresh mushrooms, sliced thick
• 1 cup small broccoli florets
• 1/2 cup snow peas
• 8 ounces vegetable broth
• 1 TBSP Sirachi hot sauce (more or less) – optional
• 1 cup fresh bean sprouts
• 1 TSP cornstarch mixed in with about 2 ounces of water
Method
1. Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Mix the broth and the hot sauce. Once you begin stir-frying, it goes very quickly.
2. In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the garlic, carrots and onion while stirring constantly.
3. Add the soy sauce, cook for a minute or so.
4. While continuing to stir, add successively the peppers, zucchini, broccoli, peas, and mushrooms. Cook, stirring, constantly for 2 minutes.
5. Add broth and hot sauce mix to the veggies, bring to a boil and cook for a minute.
6. Add the corn starch mix. Stir until sauce is thick.
7. Serve with bean sprouts on top.
B
BradBigBrain
Guest
Hot and Sour Soup
Ingredients
• 1 8 ounce package super firm cubed tofu
• 4 ounces pork tenderloin
Marinade:
• 2 TSP soy sauce
• 1 TSP sesame oil
• 2 TSP tapioca starch (or cornstarch)
Other:
• 4 ounces bamboo shoots sliced thin
• 6 dried Shitake mushrooms reconstituted
• 8 cups water and 4 TSP chicken bouillon (I use Better Than Bouillon)
• 2 TSP salt, or to taste
• 2 TSP granulated sugar
• 5 TBLSP soy sauce
• 3 TBLSP and 1 TSP rice wine vinegar
• 1 TSP white pepper
• 1 TBLSP Sriracha hot sauce (optional on the amount)
• 1 ¼ TSP sesame oil
• 1 TBLSP plus 1 TSP cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• Fresh Bean sprouts
Method:
1. Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
2. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the mushrooms, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
3. Bring the water to a boil. When it is boiling, add the bamboo shootsand mushrooms. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
4. Stir in the salt, sugar, soy sauce, vinegar, white pepper, Sriracha and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
5. Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
6. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the bean sprouts to taste. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu and the egg. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
Ingredients
• 1 8 ounce package super firm cubed tofu
• 4 ounces pork tenderloin
Marinade:
• 2 TSP soy sauce
• 1 TSP sesame oil
• 2 TSP tapioca starch (or cornstarch)
Other:
• 4 ounces bamboo shoots sliced thin
• 6 dried Shitake mushrooms reconstituted
• 8 cups water and 4 TSP chicken bouillon (I use Better Than Bouillon)
• 2 TSP salt, or to taste
• 2 TSP granulated sugar
• 5 TBLSP soy sauce
• 3 TBLSP and 1 TSP rice wine vinegar
• 1 TSP white pepper
• 1 TBLSP Sriracha hot sauce (optional on the amount)
• 1 ¼ TSP sesame oil
• 1 TBLSP plus 1 TSP cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• Fresh Bean sprouts
Method:
1. Shred pork. Mix marinade ingredients and marinate pork for 20 minutes.
2. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the mushrooms, soak in warm water for 20 minutes. Rinse, and cut into thin pieces.
3. Bring the water to a boil. When it is boiling, add the bamboo shootsand mushrooms. Stir. Add the tofu. Bring back to a boil and add the marinated pork.
4. Stir in the salt, sugar, soy sauce, vinegar, white pepper, Sriracha and sesame oil.
Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).
5. Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
6. Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the bean sprouts to taste. Serve hot.
(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu and the egg. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)
dirtwrench
farming on the other side
- Joined
- Feb 16, 2004
- Posts
- 2,225
Oh hell yes! Naked women, funny threads, serious threads, nice people, a few not so nice, and now FOOD! God damn I love Lit.
I'm a fair to midland farm boy (ok, old fat graying farmer) comfort food cook. My 2 most requested things by the folks at my real job are baked beans and my chili. I know everyone has their own chili style and same with beans. But if you want a different one that is awesome, just ask.
Also a big thank you to all who have posted something here. Many are probably beyond my abilities, but they sound wonderful.
I'm a fair to midland farm boy (ok, old fat graying farmer) comfort food cook. My 2 most requested things by the folks at my real job are baked beans and my chili. I know everyone has their own chili style and same with beans. But if you want a different one that is awesome, just ask.
Also a big thank you to all who have posted something here. Many are probably beyond my abilities, but they sound wonderful.
Suz_anne
A Bit of Alright
- Joined
- Feb 6, 2010
- Posts
- 17,488
https://41.media.tumblr.com/13e50175e7697dae6a2b2d291a857862/tumblr_ny7ncbUIA41qkpc62o1_540.jpg
Fettuccine with Caramelized Onions and Swiss Chard
I saw this recipe online a few months ago (the title above links to the blog) and have made it twice since - it is delicious!
Ingredients:
8 oz fresh fettuccine (dry will work if fresh is not available)
1 large bunch swiss chard, stems removed, leaves chopped
1/2 cup Parmesan cheese + additional for serving
1 medium onion, chopped
2 tbs olive oil, divided
1 clove garlic, diced
2 tsp red pepper flake
salt and pepper
In a skillet over medium heat, warm 1 tbs olive oil. When shimmering, add onions. Let cook, undisturbed for 10 minutes. Stir onions once and continue to cook for 10 minutes. Add a splash of water to the skillet and stir, taking care to scrape up any browned bits. Let cook for an additional 10 minutes, stirring occasionally. After 30 minutes total, onions should be blonde in color and have a jammy consistency. For a darker color and richer flavor, continue cooking an additional 10 minutes, otherwise set aside.
Warm remaining 1 tbs olive oil in a large skillet over high heat. When hot, add chard, garlic, red pepper flake, salt and pepper. Sauté chard until wilted, about 4 minutes. Remove from heat and set aside, making sure to leave chard in pan.
Meanwhile, fill a large pot with water, salt generously, and bring to a boil. When a rolling boil has been reached, add pasta. Cook until pasta is al dente, about 3 minutes for fresh fettuccine or 8-9 minutes for dried. Before draining, skim off 1/2 cup of pasta water and set aside.
Using the same pan from before, warm chard over low heat. Add pasta and 1/4 cup parmesan cheese, tossing gently. Working in small additions, add pasta water and remaining parmesan cheese until cheese is melted and the sauce coats the pasta and chard.
To serve, top with fresh parmesan, and black pepper.
Fettuccine with Caramelized Onions and Swiss Chard
I saw this recipe online a few months ago (the title above links to the blog) and have made it twice since - it is delicious!
Ingredients:
8 oz fresh fettuccine (dry will work if fresh is not available)
1 large bunch swiss chard, stems removed, leaves chopped
1/2 cup Parmesan cheese + additional for serving
1 medium onion, chopped
2 tbs olive oil, divided
1 clove garlic, diced
2 tsp red pepper flake
salt and pepper
In a skillet over medium heat, warm 1 tbs olive oil. When shimmering, add onions. Let cook, undisturbed for 10 minutes. Stir onions once and continue to cook for 10 minutes. Add a splash of water to the skillet and stir, taking care to scrape up any browned bits. Let cook for an additional 10 minutes, stirring occasionally. After 30 minutes total, onions should be blonde in color and have a jammy consistency. For a darker color and richer flavor, continue cooking an additional 10 minutes, otherwise set aside.
Warm remaining 1 tbs olive oil in a large skillet over high heat. When hot, add chard, garlic, red pepper flake, salt and pepper. Sauté chard until wilted, about 4 minutes. Remove from heat and set aside, making sure to leave chard in pan.
Meanwhile, fill a large pot with water, salt generously, and bring to a boil. When a rolling boil has been reached, add pasta. Cook until pasta is al dente, about 3 minutes for fresh fettuccine or 8-9 minutes for dried. Before draining, skim off 1/2 cup of pasta water and set aside.
Using the same pan from before, warm chard over low heat. Add pasta and 1/4 cup parmesan cheese, tossing gently. Working in small additions, add pasta water and remaining parmesan cheese until cheese is melted and the sauce coats the pasta and chard.
To serve, top with fresh parmesan, and black pepper.
aussiegeekygal
Faceless
- Joined
- Feb 21, 2014
- Posts
- 27,185
I'm cooking up a storm today- I make my meals on Sunday so I don't have to cook mid-week. I'll share recipes later today when I have time.
The menu this week:
*Spinach and ricotta mannacotti with meaty sauce
*Chicken Teriyaki and rice
*Bacon and Leek quiche
*Chicken and Apple sausage with buttercup squash
*Shrimp and veggie alfredo pasta
*Chicken and noodle soup
The menu this week:
*Spinach and ricotta mannacotti with meaty sauce
*Chicken Teriyaki and rice
*Bacon and Leek quiche
*Chicken and Apple sausage with buttercup squash
*Shrimp and veggie alfredo pasta
*Chicken and noodle soup
RacyRedLips
Literotica Guru
- Joined
- Aug 21, 2015
- Posts
- 641
http://del.h-cdn.co/assets/cm/15/10/54f66110c3c32_-_short-rib-stew-caramelized-kimchi-recipe-fw0213-xl.jpg
Short Rib Stew with Caramelized Kimchi
A couple years ago, this was featured in one of my regularly received magazines and has made for delicious winter comfort food since.
INGREDIENTS
1/2 cup low-sodium soy sauce
3 tablespoons chopped garlic
1 tablespoon minced fresh ginger
1 small Asian pear, grated (1/4 cup)
1 teaspoon freshly ground pepper
2 scallions, thinly sliced, plus more for serving
1/4 cup toasted sesame oil
6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)
2 tablespoons canola oil
1 small onion, finely chopped
1 quart low-sodium chicken broth
1 large daikon, peeled and cut into 1 1/2-inch chunks
4 large carrots, peeled and cut into 1-inch chunks
2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks
2 cups (12 ounces) chopped napa cabbage kimchi
4 radishes, thinly sliced
Steamed white or brown short-grain rice, for serving
DIRECTIONS
In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.
Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.
Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally.
Add the daikon, carrots and potatoes to the stew and sim*mer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.
Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat. Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with the remaining sesame oil and kimchi.
Serve the stew topped with the kimchi and radishes and garnished with sliced scallions. Serve with steamed rice.
Short Rib Stew with Caramelized Kimchi
A couple years ago, this was featured in one of my regularly received magazines and has made for delicious winter comfort food since.
INGREDIENTS
1/2 cup low-sodium soy sauce
3 tablespoons chopped garlic
1 tablespoon minced fresh ginger
1 small Asian pear, grated (1/4 cup)
1 teaspoon freshly ground pepper
2 scallions, thinly sliced, plus more for serving
1/4 cup toasted sesame oil
6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)
2 tablespoons canola oil
1 small onion, finely chopped
1 quart low-sodium chicken broth
1 large daikon, peeled and cut into 1 1/2-inch chunks
4 large carrots, peeled and cut into 1-inch chunks
2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks
2 cups (12 ounces) chopped napa cabbage kimchi
4 radishes, thinly sliced
Steamed white or brown short-grain rice, for serving
DIRECTIONS
In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.
Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.
Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally.
Add the daikon, carrots and potatoes to the stew and sim*mer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.
Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat. Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with the remaining sesame oil and kimchi.
Serve the stew topped with the kimchi and radishes and garnished with sliced scallions. Serve with steamed rice.
beachbaby179
pearls go with everything
- Joined
- Feb 3, 2013
- Posts
- 31,408
My holiday Eggnog flavored Fudge
Line a square 8 inch pan with foil, so the foil goes up over the sides of the pan. Spray with cooking spray.
Microwave one 14 oz can sweetened condensed milk with a 12 oz package good bittersweet chocolate (at least 60% cacao). 30 second bursts until melted and smooth. Pour into the greased pan and spread evenly. (hint - wait 30 seconds for it to cool slightly, then cover with wax paper and smooth in the pan until it's in a nice even layer.
Microwave 3 cups white chocolate chips with another 14 oz can sweetened condensed milk. Same thing - 30 second bursts until smooth. Stir in 1.5 tsp rum extract, 0.5 tsp vanilla extract, 1/4 tsp ground nutmeg and 1/8 tsp salt. Pour on top of dark chocolate - spread evenly.
Chill overnight. Remove from pan (lift it by the foil sides - it's easy) and cut into 1 inch squares. Drizzle with melted chocolate and sprinkle with colored sugar (I used gold).
Delish!
https://36.media.tumblr.com/ccf0b0312b7902282ed6db3abbd4253f/tumblr_nzo6wj1s3F1uscp7ho1_1280.jpg
Line a square 8 inch pan with foil, so the foil goes up over the sides of the pan. Spray with cooking spray.
Microwave one 14 oz can sweetened condensed milk with a 12 oz package good bittersweet chocolate (at least 60% cacao). 30 second bursts until melted and smooth. Pour into the greased pan and spread evenly. (hint - wait 30 seconds for it to cool slightly, then cover with wax paper and smooth in the pan until it's in a nice even layer.
Microwave 3 cups white chocolate chips with another 14 oz can sweetened condensed milk. Same thing - 30 second bursts until smooth. Stir in 1.5 tsp rum extract, 0.5 tsp vanilla extract, 1/4 tsp ground nutmeg and 1/8 tsp salt. Pour on top of dark chocolate - spread evenly.
Chill overnight. Remove from pan (lift it by the foil sides - it's easy) and cut into 1 inch squares. Drizzle with melted chocolate and sprinkle with colored sugar (I used gold).
Delish!
https://36.media.tumblr.com/ccf0b0312b7902282ed6db3abbd4253f/tumblr_nzo6wj1s3F1uscp7ho1_1280.jpg
Last edited:
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
Here it is as promised
Cranberry Cinnamon Flop – Starry’s Great, Great – Grandma’s recipe
1 cup sugar 1Tablespoon butter
pinch of salt 1 cup milk
2 cups flour 2 teaspoon baking powder
1 teaspoon vanilla Cinnamon
brown sugar butter
Cream sugar and butter. Add dry ingredients with milk and vanilla
Pour into a pan Dot with butter Sprinkle with brown sugar and cinnamon
Bake 350 about 40 minutes Double for long pan, Bake for an hour
***** Cranberry version
Mix in ½ bag frozen cranberries and a handful of slivered or sliced almonds.
***** KeyLime version
Drop ½ Cup milk and add in 1/2 cup key Lime Juice instead. I think some adding in some almonds (a handful) is good in this as well.
Cranberry Cinnamon Flop – Starry’s Great, Great – Grandma’s recipe
1 cup sugar 1Tablespoon butter
pinch of salt 1 cup milk
2 cups flour 2 teaspoon baking powder
1 teaspoon vanilla Cinnamon
brown sugar butter
Cream sugar and butter. Add dry ingredients with milk and vanilla
Pour into a pan Dot with butter Sprinkle with brown sugar and cinnamon
Bake 350 about 40 minutes Double for long pan, Bake for an hour
***** Cranberry version
Mix in ½ bag frozen cranberries and a handful of slivered or sliced almonds.
***** KeyLime version
Drop ½ Cup milk and add in 1/2 cup key Lime Juice instead. I think some adding in some almonds (a handful) is good in this as well.
beachbaby179
pearls go with everything
- Joined
- Feb 3, 2013
- Posts
- 31,408
Santa's favorite chocolate martini
Makes 4.
Melt 1/4 cup of chocolate chips in microwave. Drizzle the insides of 4 martini glasses with the chocolate - let it harden. Rim the glasses with white decorating sugar.
Meanwhile, in a cocktail shaker, combine and shake vigorously:
1 cup half-and-half
2/3 cup chocolate liqueur
1/3 cup vodka
1 cup ice cubes
Pour into glasses - use a peppermint stick as a swizzle. Yum.
Makes 4.
Melt 1/4 cup of chocolate chips in microwave. Drizzle the insides of 4 martini glasses with the chocolate - let it harden. Rim the glasses with white decorating sugar.
Meanwhile, in a cocktail shaker, combine and shake vigorously:
1 cup half-and-half
2/3 cup chocolate liqueur
1/3 cup vodka
1 cup ice cubes
Pour into glasses - use a peppermint stick as a swizzle. Yum.
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
beachbaby179
pearls go with everything
- Joined
- Feb 3, 2013
- Posts
- 31,408
it takes a lot of practice to get the chocolate drizzle just right... go for it!
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
No new year's eve recipes??
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
OMG... our 2 weeks of chilly cold has hit.
I got a crock pot of Cuban chili mixed up now
it's all hanging in the hut tub till it all likes each other
I got a crock pot of Cuban chili mixed up now
it's all hanging in the hut tub till it all likes each other
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
I'm not much of a cook so this is a dump stuff together & tweak it out thing.
I usually make a huge cauldron but tonight I tried a big crock pot.
1 – 2 pounds ground meat (your choice)
1 med onion diced
1 – 2 cans each:
Black beans
Chili beans
Red or other beans
sweet corn
diced tomato (your choice with or with out peppers like Rotel)
1 package of chili powder seasonings
1 bottle of V8 Juice (your flavor choice)
1/3 cup ground horse radish
brown the meat & diced onion. drain the fat off
add the rest to make as thick or thin as you like
let it simmer in a pot or in a crock pot.
Tweak out with cock sauce (sriracha hot sauce ((it has a rooster on it))
~ if you like it hotter.
I usually make a huge cauldron but tonight I tried a big crock pot.
1 – 2 pounds ground meat (your choice)
1 med onion diced
1 – 2 cans each:
Black beans
Chili beans
Red or other beans
sweet corn
diced tomato (your choice with or with out peppers like Rotel)
1 package of chili powder seasonings
1 bottle of V8 Juice (your flavor choice)
1/3 cup ground horse radish
brown the meat & diced onion. drain the fat off
add the rest to make as thick or thin as you like
let it simmer in a pot or in a crock pot.
Tweak out with cock sauce (sriracha hot sauce ((it has a rooster on it))
~ if you like it hotter.
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
I have some frozen chicken breasts & a crock pot.
Anyone have any sort of cold weather dish you like to make?
Nothing too hard I could try?
Anyone have any sort of cold weather dish you like to make?
Nothing too hard I could try?
barefootgirl69
🧡 Wild Lil Cupcake
- Joined
- May 14, 2015
- Posts
- 80,721
I have some frozen chicken breasts & a crock pot.
Anyone have any sort of cold weather dish you like to make?
Nothing too hard I could try?
I throw them in with a can of crushed or diced tomatoes, Onion, basil...or get the can that has it all mixed already. Add some tomato paste because the water from the frozen breasts will be too thin. Three breasts, I would add two cans
Should take 3 - 4 hours on high.
Stir in some parmesan at the end, and serve over or next to pasta
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
Thanks!
This sounds awesome & easy!!
I thought about trying some Pho but mine usually never tastes as good
as what I can get around the corner. Mine is like fresh watery chicken soup
Blues
Ticking away the moments
- Joined
- May 28, 2000
- Posts
- 8,409
I do the same, but also add oregano, some roasted red peppers and a bag of frozen zucchini.
barefootgirl69
🧡 Wild Lil Cupcake
- Joined
- May 14, 2015
- Posts
- 80,721
Oh, I'll have to try that! I usually just have a salad on the side, but this sounds so good!
starrynightin64
Gimpi Girl
- Joined
- Jun 19, 2006
- Posts
- 60,256
Someone gifted me 16 cans of tuna & 5 boxes of pasta.
I am really not a tuna girl but I made 1 tuna noodle casserole so far.
Any suggestions on what to do with those??
I am really not a tuna girl but I made 1 tuna noodle casserole so far.
Any suggestions on what to do with those??
