Recipes anyone

catkiki

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My DH loves this chili and will eat the leftovers for almost a week.

Mike's Favorite Chili

1 lb (or more) Ground Beef, browned with fat strained off
2 40oz cans pinto beans, drained
1 28oz Petite Diced Tomatoes, drained
1 28oz Crushed Tomatoes (I use the one with basil in it)
2 Jalapeño peppers De-seeded, deveined and coarsely chopped
1 Med Onion chopped
4-5 chopped garlic cloves (more or less depending on your taste, we like more)
2 tsp crushed dried red peppers
4-6 tbl chili powder
2 tsp cumin

Combine in large Crockpot and cook for 4+ hrs on high.

Top with grated cheese (and chopped onion if you like this, we don't)

I either serve this with rice or cornbread.

DH loves to mix the rice in and then put the cheese on top.

Note: I would recommend wearing plastic food service gloves while slicing and chopping the jalapeños and onions. Jalapeño and onion juice can really make your eyes burn if you rub them, even after washing your hands!
It can make your nose burn too!
 

motoko9

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Winchester, I think I'm going to try that roast chicken recipe, maybe sometime next week.

This isn't a recipe per se, but I've been making a particular salad lately. Over the years I've seen various permutations of it in restaurants. I like to add sliced apple, toasted almonds (that's what I have in my house, but pecans or walnuts would work - just toast them in a dry pan for a couple of minutes), finely chopped onion, and goat cheese to the greens. This is very good with poached chicken breast or seared sea scallops on top; tonight I had poached chicken breast. Add your favorite dressing, and you're done, although you don't need a lot, because the fruit and cheese keep everything fairly moist
 

zohdee

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I am going to make Winchester's chicken and dip as well
.

Thanks for sharing those with us!

Why is white pepper so expensive???
 

Winchester

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I really do think you're all going to love that chicken! It's so good! Moist, too. I just bought a chicken to make this again....it's our favorite way to roast a chicken; I've been making it for a few years now.

I don't know why white pepper is more expensive, other than the fact that it's white? Maybe white peppercorns are more rare? But don't go out and buy it if you don't have it. Just use your regular black pepper...or whatever pepper you have on hand. Honest.

We buy our spices from Penzeys, so I always have a good assortment of peppercorns on hand. I like a variety of peppercorns in my grinder and have used that on the seasoning for the chicken. Don't go out and buy something just for one recipe.

Those of you who are going to try, please let me know what you think!
 

Winchester

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We're getting into some cooler weather, which makes me think of soups and stews. Here are some of my favorites.

This is a delcious chowder and very easy to make. It's from Sara Moulton when she did the show "Cooking Live" on the Food Network.

Cheddar Vegetable Chowder

2 Tbsp. oil
½ cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
½ cup chopped red bell pepper
1 medium boiling potato, chopped
2 Tbsp. flour
1½ cups chicken stock
½ cup dry white wine
¾ tsp. Worcestershire sauce
½ tsp. cayenne pepper
1½ cups small broccoli florets
½ lb. extra-sharp Cheddar, grated

In a 2-quart sauce pan, heat oil over medium heat until hot, but not smoking. Add onion, carrot, celery, pepper, and potato. Cook until onion is soft. Add flour and cook over medium heat, stirring for 3 minutes. Add stock, wine, Worcestershire, cayenne, and broccoli. Simmer, covered, for 10 to 15 minutes until broccoli and potatoes are tender.

Remove the pan from the heat and stir in the Cheddar, a little at a time until the cheese is melted. Season with salt and pepper. Serve with your favorite croutons or make your favorite muffins. Makes about 3½ cups.
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Pinto Bean Stew

1 cup dried pinto beans
2 cups cold water
1/2 cup chopped carrot
2 garlic cloves, minced
3/4 teaspoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 package (16 ounces) frozen corn, thawed
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
2 to 3 teaspoons balsamic vinegar
1/4 teaspoon sugar

Sort beans and rinse with cold water. Place the beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid. Return beans to the pan; add cold water, carrot, garlic, chili powder, salt and cayenne. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until beans are almost tender.

In a nonstick skillet coated with cooking spray, saute the corn, onion and green pepper until tender. Add to the bean mixture. Cover and cook for 45 minutes.

Stir in the tomatoes, vinegar and sugar. Cook 5 minutes longer or until heated through. Yield: 6 servings.
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This recipe came from some kind of a magazine from back in the 70s when I was first married. After the 1972 flood and we had moved in with DH's parents, my MIL asked me to make it for us for dinner one night. It quickly became a favorite of my in-laws, too. I lost the recipe years and years ago (you would think that as many times as I made it, I would have memorized it!). I mentioned the recipe to my MIL and she said, "Oh, Pam, I have that recipe!", jumped up and gave me her copy so I could copy it.

I know there are other stew recipes that are probably as good as this one. But this still is among our favorites. Maybe I like it because you can play around with it. It does make a nice beef stew.

Beef Stew

2 lb. chuck, cubed
1 bay leaf
1 chopped onion
8 oz. tomato sauce
¼ c. flour
¼ c. sherry
1 Tbsp. canola oil
1 c. water
½ tsp. each: salt, celery salt, pepper
4 medium potatoes, chunked
4 carrots, sliced diagonally
8 oz. jar mushrooms
10 oz. frozen peas

Coat chuck with flour and brown in oil, removing pieces as they brown. SautÃ[emoji]169[/emoji] onions until translucent. Add the spices, herbs, and the tomato sauce and sherry. Combine, then add water. Cover and simmer on the stove for 1½ hours.

Cook carrots in 2 tablespoons butter and 1 teaspoon sugar until golden. Add to the meat with the chunked potatoes.

Bake in 350 degree oven, covered, about 30 minutes. Add the mushrooms and peas. Bake 20 minutes longer until potatoes are tender.

Note: If you like, you can use diced tomatoes (undrained) instead of the tomato sauce. Use ½ cup beef broth and ½ cup water instead of all water. If you don't have sherry, use broth. And feel free to sautÃ[emoji]169[/emoji] some fresh mushrooms to use in place of the canned ones.
___________________________________________________________________

This is from the cookbook 50 Chowders by Jasper White.

Corn Chowder

3 medium ears fresh yellow or bicolor corn, husked and cleaned
4 oz. slab bacon, rind removed and cut into 1/3-inch dice
2 Tbsp. unsalted butter
1 medium onion, cut into 1/2-inch dice
1/2 large red bell pepper, cut into 1/2-inch dice
1-2 sprigs fresh thyme, leaves removed and chopped
1/2 tsp. ground cumin
1/8 tsp. tumeric
1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch dice
3 cups chicken stock or broth
Kosher or sea salt and freshly ground black pepper
2 tsp. cornstarch dissolved in 2 Tbsp. water
1 cup heavy cream
Garnish: 2 Tbsp. minced fresh chives or thinly sliced scallions

Cut the kernels from the cob and place in a bowl. You should have about 2 cups. Using the back of your knife, scrape down the cobs and add the milky substance that oozes out to the corn kernels.

Heat a 3-4 quart heavy stockpot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.

Add the butter, onion, bell pepper, thyme, cumin, and tumeric and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion and pepper are tender, but not browned.

Add the kernels, potatoes, and stock, turn up the heat, cover, and boil vigorously for about 10 minutes. Some of the potatoes will have broken up, but most should retain their shape. Use the back of your spoon to smach a bit of the corn and potatoes against the side of the pot. Reduce the heat to medium and season the chowder with salt and pepper.

Stir the cornstarch mixture and slowly pour it into the pot, stirring constantly. As soon as the chowder has come back to a boil and thickened, slightly, remove from the heat and stir in the cream. Adjust the seasoning if necessary. If you are not serving the chowder within the houw, let it cool a bit, then chill. Cover the chowder after it has cooled completely. Otherwise let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat the chower over low heat. Don't let it boil. Ladle into cups or bowls and sprinkle with the chopped chives. Make about 7 cups, serves 6 as a first course.
____________________________________________________

I hope you'll try some of these; we love them here! Make some Vermont Maple Cornbread to go with one of them. Yum!

Vermont Maple Cornbread

1/4 c. unsalted butter, melted
1 egg, at room temperature
1/2 c. milk
3/4 c. maple syrup
3/4 c. yellow cornmeal
1 c. unsifted all purpose flour
1/2 tsp. salt
2 tsp. baking powder

Position a rack in the center of the oven and preheat oven to 425 degrees. Grease pan and set aside. In a large mixing bowl, beat together egg, milk, butter and syrup. Add all dry ingredients on top and mix just until blended. Pour batter into prepared pan and bake 20 to 25 minutes. Cool on wire rack.
 

zohdee

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Originally Posted by Winchester

I really do think you're all going to love that chicken! It's so good! Moist, too. I just bought a chicken to make this again....it's our favorite way to roast a chicken; I've been making it for a few years now.

I don't know why white pepper is more expensive, other than the fact that it's white? Maybe white peppercorns are more rare? But don't go out and buy it if you don't have it. Just use your regular black pepper...or whatever pepper you have on hand. Honest.

We buy our spices from Penzeys, so I always have a good assortment of peppercorns on hand. I like a variety of peppercorns in my grinder and have used that on the seasoning for the chicken. Don't go out and buy something just for one recipe.

Those of you who are going to try, please let me know what you think!
I am going to have to wait until Saturday to make the chicken. I didn't have any bags or saran wrap for the chicken and I would rather it sit overnight than just a few hours like you suggested.

I for sure am going to make the dip today!

I just bought some white pepper because alot of recipes I have call for it. That stuff was $7.00 a shaker!!

I am kind of like you with regards to spices. I have so many types of chili powder its not funny....Serrano, jalapeno, habanero and bhut jalokia. The bhut is the only one I am timid with.
 
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cruiser

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Gosh u have a lot of cooking coming coming up here asall these recipes appeal to me.Had the chicken,yummmy.
I have some more to contribute as well.It is late here now perhaps tomorrow,thanks to everyone for contributing,any more ladies?
 

zohdee

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This is so easy yet so yummy!

Get an acorn squash, cut it in half. That is the hardest part
. Scoop out the seeds (save those to roast).

Put some butter, maple syrup and brown sugar in the halves and bake.

My dad ate a whole squash by himself. So yummy.
 

Winchester

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We have acorn squash sometimes for our Meatless Mondays.

Cut the squash in half and clean well. (We like to save the seeds to roast, too.) Bake until tender, about an hour or so.

Put thawed and well-squeezed spinach in a bowl. Add some vegetarian meat crumbles (or brown bulk sausage or a couple strips of bacon). Some shredded Parmesan and sauteed chopped onions. Add some chopped Granny Smith apple. A few toasted pecans and some dried cranberries. I add a bit of cayenne pepper, too, just for a little kick. Mix it all together and fill the squash halves. Top with more shredded Parmesan.

Bake again until the topping is golden brown. Yum! A great meatless entree....if you use the meat crumbles.

It's a great deal at the store right now....our stores have squash on sale. We just love squash.
 

carolpetunia

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Some of these sound so good! Here's a small contribution:

My mom makes fabulous vegetarian spaghetti sauce, and we like to use it as pizza sauce, too. But the other night, there wasn't enough sauce left to cover my pizza crust, so I improvised a sort of foccacia: I mixed up some olive oil, coarse pepper, garlic, basil, and red wine, and microwaved it for a few seconds to rehydrate the garlic (I love Litehouse freeze-dried garlic).

I spread it around on the unsauced part of the crust and sprinkled some parmesan and romano over the top. I was afraid it would burn, but there was enough olive oil to keep it all moist, and it was wunnnnerful!
 

zohdee

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Anyone ever make spaghetti squash? I would like to give that a try with sauce and not tell the kids its not pasta. Is that feasible or will it be apparent?
 

mysterycat

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Icebox cake using graham crackers

Graham crackers
Heavy cream
Condensed milk
Peaches, Mangoes or fruit cocktail

1. Blend heavy cream and condensed milk
2. Place a single layer of graham cracker in a pan.
3. Spoon the blended cream and milk and spread evenly on graham cracker.
4. Add peaches/mangoes/fruit cocktails on top of the cracker and blended cream and milk.
5. Repeat steps 1, 2, 3 and 4 until it reach your desired height.
 
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cruiser

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I have company coming this weekend and going to try the dip,also i can't remeber who but the chili recipes.

Whoever came up with oreo balls,awesomeeeee
I see alot of others you gals have added and will be trying some more recipes from here,its so nice to try different things.
 
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cruiser

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Banana Pie Royale

2 (8 ounce) containers pineapple yogurt
1/4 cup milk
2 tablespoons rum flavoring
2 small boxes instant banana cream pudding and pie filling mix
2 cups frozen nondairy whipped topping, thawed
1 prepared 9-inch graham cracker crust
1 large banana
1/2 cup shredded coconut, toasted

In large bowl, combine yogurt, milk, rum flavor and pudding mix. With wire whisk, beat until thickened; fold whipped topping into pudding mixture until no streaks remain. Spoon half of pudding mixture into crust.

Peel and slice banana. Arrange in single layer on pie. Spoon remaining pudding mixture on top. Sprinkle toasted coconut around edge; refrigerate 30 minutes or until dessert time.

Garnish top with additional banana slices.

My gf made this and i loved it.
 
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