Recipes
Moderator: Yaz Pistachio
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- the two timer
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Re: Recipes
Cheesy mushroom pull apart bread
Ingredients (serves 4-6)
For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme
For the Bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds
Instructions:
For the Mushrooms
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.
Set mushrooms aside and allow to cool.
For the Bread
Preheat oven to 350 degrees.
Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
Place loaf on a foil-lined baking sheet.
Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.
Bake at 350 degrees for 15 minutes.
Unwrap the bread and bake 10 more minutes, or until cheese is melted
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- GOD
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Re: Recipes
Pao Tsu
Fluffy Chinese steamed pork dumplings
Ingredients:
A few cans of those biscuits that you peel and *pop*
Ginger root
Can of water chestnuts
Soy sauce
1Lb of ground pork or pork sausage
If you have a steamer, great! If not, you can put a pie plate upside-down in a pot with an inch of water in it, then put an upside-up pie plate on it.
Grate the ginger root until you have a little more than a teaspoon
I go with a tablespoon because I like Ginger
Chop the water chestnuts smaller than 1/4 inch
mix it all with the pork, then add 1/4 cup of soy sauce and mix some more
Peel a can of biscuits *pop* wheeee!
Flatten one into a little pancake
Put a teaspoon of the meat mixture in the middle
-- not too much, or it will burst --
Bring all the edges up to the middle and pinch them together into a teardrop shape
Repeat until the pie plate has 7 on it... on in the center, 6 around it
Steam them at a low boil for 11 minutes. This is long enough to cook the pork.
While they are going, you can make another pan full.
Repeat.
Eat with more soy sauce.
This recipe will make about 50 for less than 10 bucks.
As always, any recipe can be modified. I have done them with veggies and tofu, stuff like that.
Don't overfill them because they will not be cute, and a thicker ball of meat takes longer to cook.
Check the water level every other batch... don't let your pot boil dry!
Oh! if you put some flour in a bowl, and bump each one in the flour before you put them in the pan, they are less likely to stick. Also, wax paper is good.
My entire family really loves these!
Fluffy Chinese steamed pork dumplings
Ingredients:
A few cans of those biscuits that you peel and *pop*
Ginger root
Can of water chestnuts
Soy sauce
1Lb of ground pork or pork sausage
If you have a steamer, great! If not, you can put a pie plate upside-down in a pot with an inch of water in it, then put an upside-up pie plate on it.
Grate the ginger root until you have a little more than a teaspoon
I go with a tablespoon because I like Ginger
Chop the water chestnuts smaller than 1/4 inch
mix it all with the pork, then add 1/4 cup of soy sauce and mix some more
Peel a can of biscuits *pop* wheeee!
Flatten one into a little pancake
Put a teaspoon of the meat mixture in the middle
-- not too much, or it will burst --
Bring all the edges up to the middle and pinch them together into a teardrop shape
Repeat until the pie plate has 7 on it... on in the center, 6 around it
Steam them at a low boil for 11 minutes. This is long enough to cook the pork.
While they are going, you can make another pan full.
Repeat.
Eat with more soy sauce.
This recipe will make about 50 for less than 10 bucks.
As always, any recipe can be modified. I have done them with veggies and tofu, stuff like that.
Don't overfill them because they will not be cute, and a thicker ball of meat takes longer to cook.
Check the water level every other batch... don't let your pot boil dry!
Oh! if you put some flour in a bowl, and bump each one in the flour before you put them in the pan, they are less likely to stick. Also, wax paper is good.
My entire family really loves these!
"Work hard, be humble and stay positive."
~ Donnie Yen ~
~ Donnie Yen ~
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- Demimod
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Re: Recipes
What is a biscuit in America? I'm guessing it's not the same as British biscuits.
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- the two timer
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- Joined: Mon Jun 29, 2009 2:01 am
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Re: Recipes
Biscuits are similar to Yorkshire pudding, a dough made of flour, baking powder or yeast, some salt, a bit sugar and water (or milk). Maybe like buns?
British biscuits are cookies.
British biscuits are cookies.
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- Demimod
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Re: Recipes
That looks like a scone. What do you call scones then?
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- the two timer
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Re: Recipes
Scones are a bit crunchier or more baked (at least the ones I tried) and more dense. The biscuit on the picture is fluffier and softer.
I guess you just call them scones as well.
I guess you just call them scones as well.
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- recuerdame
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Re: Recipes
I am not a big fan of the scones we have here in the states. They're like this sweetened crispy like bread... kind of dry, meant as like a breakfast or dessert item. I much prefer our biscuits. Warm, soft, and fluffy bread! Nom nom
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- recuerdame
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Re: Recipes
Ok, jabberwocky. I am single now and that means I no longer have a personal cook.
So I needs LOTS of easy, cheap, and delicious recipes! Maybe even things that can last me a week at a time.
So I needs LOTS of easy, cheap, and delicious recipes! Maybe even things that can last me a week at a time.
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- Guessing Games Queen. Suck it, Nich.
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Re: Recipes
If you don't have a Crock Pot, get one. I'll be back with some actual recipes when I wake up a bit more. Don't let me forget!
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- recuerdame
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Re: Recipes
I have a crock pot and a rice maker. This weekend I'm going to try to make that crock pot sesami chicken I posted on FB.
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- Game Destroyer
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Re: Recipes
Holy crap mail me some!!!ShayZam! wrote:I have a crock pot and a rice maker. This weekend I'm going to try to make that crock pot sesami chicken I posted on FB.
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- Guessing Games Queen. Suck it, Nich.
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Re: Recipes
This is a pesto-yogurt chicken I made. Rather than using a whole chicken, I used skinless chicken breasts. Yeah, the skin would have been even tastier, but this was healthier. (And I'm lazy.) It was still really good, and Froot Loop (who claims to hate most chicken) loved it. I added some feta cheese right before I served it.
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1 whole chicken (3 1/2 to 4 pounds) cut into 8 pieces
1/4 teaspoon coarse salt and ground pepper
2 cups pesto-yogurt sauce***
2 garlic cloves
1 tablespoon extra-virgin olive oil
1. Preheat oven to 425 degrees. On a cutting board, sprinkle 1/4 teaspoon coarse salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a paste. Transfer garlic paste to a large glass bowl and whisk in 1 tablespoon oil, pesto-yogurt sauce, and ground pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour or up to overnight.
2. Arrange chicken, skin side up, on a foil and parchment-lined rimmed baking sheet. Bake until skin is crisp, and chicken is cooked through, 25 to 30 minutes.
***Pesto Yogurt Sauce
1/2 cup Basic Basil Pesto
1 1/2 cups low-fat Greek yogurt
Coarse salt and ground pepper
Directions
1In a small bowl, mix together pesto and yogurt. Season with salt and pepper
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1 whole chicken (3 1/2 to 4 pounds) cut into 8 pieces
1/4 teaspoon coarse salt and ground pepper
2 cups pesto-yogurt sauce***
2 garlic cloves
1 tablespoon extra-virgin olive oil
1. Preheat oven to 425 degrees. On a cutting board, sprinkle 1/4 teaspoon coarse salt over garlic and roughly chop. Using a flat side of the knife blade, crush mixture into a paste. Transfer garlic paste to a large glass bowl and whisk in 1 tablespoon oil, pesto-yogurt sauce, and ground pepper. Add chicken pieces and toss to coat. Cover and refrigerate 1 hour or up to overnight.
2. Arrange chicken, skin side up, on a foil and parchment-lined rimmed baking sheet. Bake until skin is crisp, and chicken is cooked through, 25 to 30 minutes.
***Pesto Yogurt Sauce
1/2 cup Basic Basil Pesto
1 1/2 cups low-fat Greek yogurt
Coarse salt and ground pepper
Directions
1In a small bowl, mix together pesto and yogurt. Season with salt and pepper
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- recuerdame
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Re: Recipes
Just thought I would post this here so I don't lose it. Also, anyone know if this recipe is OK to halve? I know some recipes, depending on the ingredients, you don't halve everything. But I have no idea when to know that.
CROCK POT SESAME CHICKEN
1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds
Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.
CROCK POT SESAME CHICKEN
1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Sesame seeds
Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.
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- Guessing Games Queen. Suck it, Nich.
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- Ancient Moderator
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Re: Recipes
Shay, I'm not sure if you could cut the ingredients in half when using a crock pot. My feeling tells me that the quantities will b too low for use in a crock pot, but I might be wrong. But why not make the whole recipe and freeze (before adding the sesame seeds) what you don't use.
If I were to make (in a normal pot) half a portion, I would use half of everything, except the oil.
If I were to make (in a normal pot) half a portion, I would use half of everything, except the oil.
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- recuerdame
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Re: Recipes
Yeah, that's what I started to think too as far as the crock pot portions go. I was too lazy to go get more ingredients though. So instead I have cream of mushroom and chicken rice in the oven with two boneless, skinless, smart chicken breasts.
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- List Creator / Ancient Demimod
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- Location: England
Re: Recipes
This isn't very sophisticated, nor a recipe, but to go with the whole alcoholic foods thing, my dad had some ancient bacardi and we made barcadi haribos (rummy bears!) today. Don't know how they'll end up because one website said to soak them for five hours, and er, we're doing them overnight.Doll wrote:Dude, I've gotta try these! The next drinking party I have (if ever, last one was my birthday), these and the cherry-limeade ones at the bottom will definitely be on the menu.
http://newlywedmcgees.blogspot.co.uk/20 ... shots.html
chex wrote:Well we are pretty jabberwocky'.
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- recuerdame
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Re: Recipes
Sounds awesome, you'll have to keep us posted!
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- List Creator / Ancient Demimod
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Re: Recipes
They didn't really work, my dad told me never to make them again as he says the looked too disgusting and made our kitchen stink of bacardi. Also, the purpose of them was for a party my boyfriend threw, and some people really liked them but he pulled faces at me when he ate them because he said they tasted like medicine (they were REALLY strong). They were a bit horrible because they were basically chewable shots, which you usually just want to do quickly.... so yeah, sticking to vodka jelly.
chex wrote:Well we are pretty jabberwocky'.
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- recuerdame
- Posts: 12469
- Joined: Mon Jun 29, 2009 4:58 pm
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Re: Recipes
Not heard of vodka jelly either.. but I do love some jello shots. Tried making those before? They're actually quite simple.