› Forums › General Forums › The Cat Lounge › Recipe thread
New Posts  All Forums:Forum Nav:

Recipe thread

post #1 of 25
Thread Starter 
It seems a lot of people are always looking for recipe ideas, so why not??????

Tarragon Chicken

1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
8 chicken thighs (I use breasts)
3 tablespoons olive oil
1 1/2 cups chicken broth
1 tablespoon chopped tarragon or 1 teaspoon dried tarragon
1 cup quartered mushrooms
2 1/2 tablespoons lemon juice

Combine flour, salt and pepper in a shallow bowl. Coat chicken in flour, reserving remaining flour mixture. Heat oil in a deep 12 inch skillet over high heat.

Add chicken to skillet. Cook until browned on both sides, about 3 minutes on each side. Stir 2 tablespoons reserved flour mixture into pan drippings.

Add broth gradually to skillet, stirring continually. Stir in tarragon. Bring to a boil; reduce heat. Simmer, covered for 10 minutes.

Add mushrooms to skillet. Simmer until chicken is cooked through, about 10 minutes. Stir in lemon juice. Serve Immediately.
post #2 of 25
Great idea!!!!! (I don't have one to share right now but, I'll think of something soon!)

Tarragon chicken sounds yummy!!!!
post #3 of 25
Thread Starter 
It was yummy, it was the first time I made it - I have LOTS of recipes that I yet have to try out.
post #4 of 25
I just got a new program called Mastercook. I love it, it has thousands of recipes and it's really easy to add your own! I absolutely LOVE to cook, and love experimenting with different recipes. Here's one I tried this weekend!

Red Lobster Parrot Bay Coconut Shrimp
1/2 pound Large Shrimp -- butterflied
1 cup Sweetened Coconut Fakes
1 cup Plain Bread Crumbs
1/4 cup Corn Starch
1 cup Pina Colada Mix
3 tablespoons Captain Morgan Spiced Rum
1 tablespoon Powder Sugar
1/2 cup Corn Starch
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained
Vegetable oil for deep frying

Mix bread crumbs, 1/4 cup cornstarch, and coconut in a deep bowl and set aside. Combine 1/2 cup Pina Colada mix,powder sugar and Rum in a small mixing bowl and set aside. place 1/2 cup corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375 degrees. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, and then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer and drain.

To make dipping sauce, combine 1/2 cup piña colada drink mix, sour cream, and pineapple.
post #5 of 25
Hey Myste...Wanna come over and cook for me? I hate cooking with a passion...I'd rather clean the toilet before I'd want to actually cook something. If it's not microwavable, it's not Michelle-able! LOL!
post #6 of 25
Both those recipes sound delicious!!!!
post #7 of 25
I absolutely love cooking!! I'll have to dig up some of my favourite recipes and post them later!

post #8 of 25
We made this one for my Pampered Chef party this weekend. It is really good.

Taffy Apple Pizza
1 package (18 ounces) refrigerated sugar cookie dough, softened
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
Ground cinnamon
1/4 cup caramel ice cream topping, warmed
1/2 cup chopped peanuts

1. Preheat oven to 350°F. For crust, shape cookie dough into a ball. Place dough in center of Large Round Stone; flatten slightly with palm of hand. Using lightly floured Baker's Roller™, roll out dough to a 14-inch circle, about 1/4 inch thick. Bake 16-18 minutes or until light golden brown; cool 10 minutes. Carefully loosen cookie from baking stone using Serrated Bread Knife; cool completely.

2. For topping, combine cream cheese, brown sugar, peanut butter and vanilla in Classic Batter Bowl; mix well using Classic Scraper. Spread mixture evenly over top of cookie.

3. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Arrange apples evenly over cream cheese mixture; sprinkle with cinnamon.

4. To heat caramel topping, microwave on HIGH 30-45 seconds or until warm; drizzle over apples. Grate peanuts over apples using Deluxe Cheese Grater fitted with coarse grating drum. Cut pizza into 16 wedges with Pizza Cutter; serve with Mini-Serving Spatula.
post #9 of 25
Helen from survivor Thailand.... is that you?!?!
post #10 of 25
Thread Starter 
Helen? Where? *looking around*
post #11 of 25
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Walnuts or Pecans (optional)

HEAT oven to 350°F (325°F for glass baking dish). Line 13x9-inch baking pan with foil, extending over edges to form handles. Grease foil.

MICROWAVE chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted.

STIR sugar into chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread batter in prepared pan.

BAKE30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Run knife around edge of pan to loosen brownies from sides. Lift from pan, using foil as handles, onto cutting board. If desired, use heart-shaped cookie cutter to cut out brownies. Decorate with melted BAKER'S White Chocolate, decorating gels and assorted candies.

How to use brownie scraps from cut-outs: Stir cubes of brownie scraps into prepared JELL-O Chocolate or Vanilla Instant Pudding & Pie Filling.Stir cubes of brownie scraps into softened vanilla or chocolate ice cream.Stir cubes of brownie scraps into thawed COOL WHIP Whipped Topping for a Brownies 'n Creme dessert.Layer cubes of brownie scraps with prepared JELL-O Chocolate or Vanilla Flavor Instant Pudding & Pie Filling, thawed COOL WHIP Whipped Topping and banana slices for a dessert trifle.

post #12 of 25
I'm a personal chef; I cook for people in their homes and fill their fridge and freezer with 2 weeks worth of ready-to-heat homemade meals, so I'm always looking for new recipes.

This one is probably the simplest recipe I do, but it's sooooo good and rather exotic that people think I slaved over it. I make it all the time for my hubby and I, too.

Creamy pineapple curry chicken (or pork or shrimp or fish)

2 stalks celery
1 cup sliced carrots
1 red or green pepper
(or substitute 2-3 cups of any veggies, these are the ones I usually use, but have also added broccoli, cauliflower, snow peas, regular peas, etc. etc... whatever you have in the fridge)
1/2 onion
2-3 cloves of garlic or 2 tsp garlic puree
1-2 inches of finely diced ginger or 2 tsp ginger puree
8-16 oz. of meat or fish, in bite-size pieces
2-3 tbsp curry powder (yes, that is tablespoons, not teaspoons)
1 can of pineapple tidbits
1 can cream of mushroom soup
Dash hot pepper flakes or Tabasco (optional)

Cook veggies and onion in a frying pan (with a little oil if you don't have a non-stick pan) 5 min or until hard veggies are tender and onions are soft. If using meat, add it (if using fish or seafood, wait until later), plus garlic, ginger and curry powder. Cook 5-10 minutes until meat is mostly cooked. Open the can of pineapple and add *just the juice* to the pan, stirring and scraping to get the curry into the juice. If using fish or seafood, add now. Simmer 5-10 minutes until meat/fish is cooked through, then add mushroom soup and stir until soup and juice are well mixed. Add pineapple tidbits and pepper or hot sauce and heat through. Freezes very well.
post #13 of 25
Thread Starter 
I love curry but I am allergic to pineapple - can I substitute something else for the pineapple?
post #14 of 25
1/2 c Vegetable oil\t\t\t\t\t
4 Chocolate squares, - unsweetened, melted
2 c Sugar\t\t\t\t\t\t
4 Eggs
2 teaspoon Vanilla extract\t\t\t\t
2 c Flour, sifted
2 teaspoon Baking powder\t\t\t\t
1/2 teaspoon Salt
1 c Nuts, crushed\t\t\t\t\t
1 c Confectioners' sugar

Combine oil, chocolate, and sugar. Add eggs one at a time, beating well after each addition. Add vanilla. Stir flour, baking powder and salt into oil mixture. Add nuts.

Chill for several hours or overnight.
Roll dough into balls by teaspoonfuls. Roll into confectioners' sugar. Place 2 inches apart on greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Do not over bake.
post #15 of 25
Kiwi - I've never tried anything else, but maybe canned mandarin oranges would work?
post #16 of 25
1 c Margarine or Butter, (softened)\t\t\t
3 c Flour
1/2 teaspoon Baking soda\t\t\t\t
1 c Sugar
1/4 teaspoon Salt\t\t\t\t\t
1 Egg
1/2 teaspoon Peppermint extract\t\t\t
2 tablespoon Milk
4 (to 5) Drops red food color\t\t\t\t
1 teaspoon Vanilla
1/4 c Pink sugar

In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt. Add flour mixture to margarine mixture; mix well. Place half of dough into a plastic bag or wrap in plastic. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions about 1 hour.

Divide each portion of dough in half. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink dough. Remove top sheet of plastic wrap from both the pink and the white dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. Repeat with remaining dough to form second roll.

Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1 roll of dough in pink sugar, pressing gently into dough. Repeat with second roll. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.

Heat oven to 375xF. Slice cookies 1/8 inch thick. Place 1 inch apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
post #17 of 25
4 c All-purpose flour\t\t\t\t
1/2 teaspoon Nutmeg; ground
1/2 c Sugar \t\t\t\t\t
3/4 c Light molasses
1 1/4 teaspoon Baking soda \t\t\t
1/2 c Butter or margarine
1 1/2 teaspoon Cinnamon; ground \t\t
2 Eggs; beaten
1/2 teaspoon Cloves; ground \t\t\t
Powdered sugar; sifted

Stir together flour, sugar, baking soda, spices, and dash black pepper. In large saucepan, combine molasses and butter; heat and stir until butter melts. Cool to room temperature. Stir in eggs. Add dry ingredients to molasses mixture; mix well. Cover. Chill several hours or overnight.

Shape into 1" balls. Place on greased cookie sheet. Bake in 350 degree oven for 12 to 14 minutes or until cookies are done. Remove. Cool. Roll in powdered sugar.
post #18 of 25
1/2 cup Unsalted Butter, Softened\t\t
1 cup Brown Sugar
3 tbsp Granulated Sugar\t\t\t
1 large Egg
2 tsp Vanilla Extract\t\t\t\t
1-3/4 cup All-Purpose Flour
1/2 tsp Baking Soda\t\t\t\t
1/2 tsp Baking Powder
1/2 tsp Salt\t\t\t\t\t
1-1/2 tsp Instant Espresso Powder, Slightly Crushed
8 ounce Semi-Sweet Chocolate Chips

Cream the butter with the sugars until fluffy. Beat in the egg and the vanilla extract. Combine the dry ingredients and beat into the butter mixture. Stir in the chocolate chips. Drop by large spoonfuls onto a greased cookie sheet. Bake at 375°F for 8-10 minutes, or 10-12 minutes for a crispier cookie. Makes 12-15 large cookies
post #19 of 25
1 1/2 c Flour \t\t \t
2 Eggs
1/2 c Sugar; granulated \t\t\t
1 c Shortening; vegetable
1 tsp Salt \t\t\t
2 c Oats; rolled, old fashioned
1 tsp Vanilla \t\t\t
1 c Sugar; brown, firmly packed
1 tsp Baking soda \t\t
1 pkg (12 oz.)Chocolate chips; semisweet

Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxed paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer till creamy. Add eggs and beat till light and fluffy.

Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips.

Drop batter by rounded teaspoonfuls onto baking sheets. Bake in 350F oven for 8-10 minutes or till golden.

Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely.
post #20 of 25
1 c Flour & 2 tablespoons; sifted\t\t
1/2 tsp Baking soda
1/2 tsp Salt\t\t\t\t
1/2 c Butter; softened
1/3 c Sugar; brown firmly packed\t\t
1/3 c Sugar; granulated
1 Egg\t\t\t\t\t
1 1/2 tsp -Water; very hot
1/2 tsp Vanilla\t\t\t\t
1 c Chocolate chips; semisweet

Preheat oven to 375F. Grease baking sheets with vegetable oil.

Sift flour, baking soda and salt on waxed paper. Beat butter, sugar and egg in large bowl till fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth.

Drop dough by well rounded teaspoonfuls on prepared baking sheets. Bake in 375F oven till golden, about 10 minutes. Cook on sheets on wire rack to cool completely.
post #21 of 25
1 cup flour \t\t\t\t
1/2 teaspoon baking powder
1/8 teaspoon baking soda \t\t
1/2 teaspoon salt
1/2 cup nuts -- chopped \t\t\t
1/3 cup butter or margarine
1 cup brown sugar -- packed \t\t
1 egg -- slightly beaten
1 teaspoon vanilla \t\t\t
6 ounces semisweet chocolate chips

Sift together flour, baking powder, soda and salt. Add nuts; mix well and set aside. Melt butter in saucepan and remove from heat. (if margarine is used, add 1 tablespoon hot water.) Add brown sugar and beat well. Let cool. Add egg and vanilla and blend. Add flour mixture, a small amount at a time, mixing well after each addition. Spread in greased 8 x 8 inch pan.

Sprinkle chocolate chips over top. Bake at 350 degrees for 20-25 minutes. Do not over bake. Cool in pan and cut in squares. If doubling recipe, bake in 9 x 12 inch pan.
post #22 of 25
1/2 cup margarine\t\t\t
1 1/2 cups sugar
1 egg\t\t\t\t\t
1 cup canned pumpkin
1 tsp. Vanilla\t\t\t\t
2 1/2 cups flour
1 tsp. baking powder\t\t\t
1 tsp. baking soda
1/2 tsp. Salt\t\t\t\t
1 tsp. nutmeg
1 tsp. Cinnamon\t\t\t
1/2 cup chopped nuts(walnuts or pecans)
1 cup chocolate chips

Cream margarine and sugar together until light and fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture; mix well. Add chopped nuts & chocolate chips; mix thoroughly. Drop by teaspoons onto well-greased cookie sheets.

Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from cookie sheets while warm and cool on racks. Makes 3 1/2 to 4 dozen cookies. This recipe can be doubled.
post #23 of 25
I'm gonna stop for now..... I'm getting hungry!
post #24 of 25
Lhezzza = Dessert Queen!

Thanks! Can't wait to try some of those out, but I guess I should get on to dinner for tonight first!
post #25 of 25
Yes you heard me, bread. I've got a recipe that I actually made bread from. In a slow cooker a.k.a. crock pot. It didn't rise much, but it's the first time I ever made bread, so, oh well. Company's Coming This recipe is called tomato herb and it is SO good. My Tigger wouldn't leave me alone when I made it. Tigger1 and Tigger2
This gets it's color from the tomato sauce

1Tsp. Granulated sugar
1/3cup Warm water
1x1/4 oz. Envelope active dry yeast (1 scant tBsp,. 15 mL)

2cup All-purpose flour
1tBsp Granlated sugar
1/4cup Finely minced onion
Lukewarm tomato sauce, plus water to make 1cup (250 mL)
1/4cup Grated sharp cheddar cheese
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. Dried whole oregano

1cup All-purpose flour.
Stir first amount of sugar into warm water in large warmed bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to disolve yeast.

Add next 8 ingredients. Beat on low to moisten. Beat on high for 2 minutes.

Work in second amount of flour. Turn into greased 3 1/2 quart (3.5 L) slow cooker. Smooth top with wet spon or hand. Place 5 paper towels between top of slow cooker and lid. Put a wooden match or an object 1/8 inch (3mm) thick between paper towels and edge of slow cooker to allow a bit of steam to escape. Do not lift lid for the first 2 hours cooking time. Cook on high for about 2 1/2 hours. Loosen sides with knife. Turn out onto rack to cool. Cuts into 14 slices.

1 slice: 124 calories; 1g total fat; 303mg Sodium; 4g Protein; 25g Carbohydrate
It was really good. as you can see from tigger photos
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: The Cat Lounge › Forums › General Forums › The Cat Lounge › Recipe thread