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  1. We had just left RachelB who was having Beans and Greens for dinner today.
  2. cascarones

    Chilaquiles

    I'm overwhelmed, pregnancy stressed, can't quite process twins just yet. So I stress cooked comfort food in the middle of the night and will probably eat the rest in the morning. I forgot to take a photo. Chilaquiles 1 tsp butter or cooking spray 6 eggs (one in reserve) 1 tbsp milk 1/4 C salsa (quemada, verde, rojo - personal choice)* 3 C tortilla chips, .5 c used in reserve 1/4 C sharp shredded cheddar or cojita blanca Dash of cumin Black pepper to taste Optional: chopped onion and peppers, cooked to taste between steps 2 and 3 1) Heat pan at low-medium and melt butter. Once hot, half crush 2.5 cups tortilla chips in your hand and add to pan. 2) Once fragrant and crispy, about 2 min, add salsa and cover, let simmer for 5 minutes. 3). While salsa and tortilla chips are simmering beat 5 eggs with 1 tbsp milk and a dash of cumin, black pepper to taste and add to pan. 4) Add eggs to pan and mix with contents, cover to simmer for approximately 8 minutes, stirring occasionally. 5) Once the egg mixture begins to thicken and appears half cooked add cheese, switch heat to simmer, stir and recover for 10 to 15 minutes. 6) Taste and adjust seasoning. Add remaining egg, black pepper and increase heat to medium. When white of freshly cracked egg is begging to look cooked add remaining 1/2 tortilla chips and stir. Additional salsa if eggs look dry. 6) Serve immediately, paired with fresh fruit, beans, salsa, guacamole, extra cheese and tortilla options. *Reference: *Quemada is the dark brown salsa (also called burnt, roasted), it is my go to. Verde is green salsa, mild and cilantro based. Rojo is just whatever your preferred red salsa and spice level is, there’s a specific breakfast salsa where I’m at, but that’s probably not common.
  3. WhatWouldJohnCrichtonDo?

    Favorite Cookbooks

    I've been looking through some of my cookbooks the last week or so. Partly because I bought a 1968 Better Homes and Gardens cookbook at the library sale last week (only $1.50!), and partly because of the recipe discussions on the Jill Dillard and Jill Rod threads. I realize that more and more, people are getting recipes from websites and not from printed cookbooks, but I still love cookbooks. For someone who doesn't really cook from scratch very much, I own way too many cookbooks! (Seriously. I now have 5 of the big loose leaf, binder style cookbooks.) I do really enjoy reading cookbooks, sometimes with an eye to using a recipe, and sometimes just to read the recipes. My husband finds it odd that I like to read cookbooks, but he's mostly used to it by now. I suppose these are my top 3 favorite cookbooks: My cookbook Better Homes and Gardens (1989) Betty Crocker Picture Cookbook (reprint of 1950 edition) When I say "My cookbook ", I mean the blank recipe book I use instead of a 3'x5' card file like my mom used to use. I enjoy having all the recipes I liked from my childhood and all the new recipes I've discovered in one place. To show you what I value, I have more cookie recipes collected in there than any other category. Generally, I don't copy recipes from cookbooks that I use lots of recipes from, just recipes from other people, or from cookbooks that I've only ever tried one or two of the recipes. The binder part is pretty abused, but the pages are still fine. My Better Homes and Gardens cookbook (10th edition) was my first "real" cookbook when I moved out on my own. I got it as a Christmas gift 3 years after I moved. I still check it first if I want to look something up. I always disliked trying to find recipes in my mom's cookbooks because I could never remember which one had the "good" recipe. "Mom? Is this the one with the good banana bread?" "No, dear. You want the other cookbook." So I make pencilled in notes in mine. I rate the recipe, and note any changes or reminders. My most marked up recipe in this book is the shortbread cookie recipe. When I was a kid, my mom had 2 loose leaf, binder style cookbooks. The 1950 Betty Crocker Picture Cookbook, and a Better Homes and Gardens cookbook from the 50s. I'm the youngest of 4 kids, so I've never harbored any illusion that these cookbooks would be mine someday. (Mom still has them. My oldest sibling got grandma's.) When I found a replica 1950 Betty Crocker Picture Cookbook soon after I got married, I was all happy! Now I could have my own copy with the "good" banana bread recipe, plus some other family favorites, too. I haven't pencilled in as many notes in this one, but I'm working on it. Plus it has hilarious "homemaking tips" at the back. Sorry for the bad photography. So, does anyone else have a favorite cookbook or two? Or do y'all keep all your recipes digitally, or not need a recipe most times? (Oh, and if anyone wants to try the Orange Nut Coffee Cake recipe in my handwriting, don't use 2 tablespoons of grated orange peel and the juice of one orange. Just wash an orange, trim off any bad spots, then stick the whole thing in a blender. You get better juice and peel that way. And oleo just means margarine. Butter works, too.)
  4. My elderly MIL is going to be coming home from a long stay at a physical rehab facility and I was planning to make some meals to freeze so that she can have them on hand. I got some individual aluminum trays with lids, because I thought those would stack nicely in her freezer and also make it easy to reheat in the oven. I am probably overthinking all of this (as I tend to do), but I'm wondering: Should I freeze whole meals--like baked ziti with broccoli on the side, meat loaf with mashed potatoes and green beans . . . or just freeze the main meal portion of it? Any experience with things that freeze or do not freeze well? And what about reheating instructions? I'd like to write that right on the lid, but how do I know how long to reheat and at what temperature? It is bizarre---I am a good cook, and an experienced cook, but I guess I am not a "freezer" although i would really like to learn!
  5. Curious

    Recipes

    Post your awesome recipes here!
  6. What are your go-to meals that keep you on track, but are still fun to eat? Share them here!
  7. Put corned beef in pot with the spice packet, an onion, a carrot and a stick of celery. Cover with water and boil for 3 hours. Mix 1/2 cup brown sugar and 1/8 cup mustard. Remove beef from the water, place in a pan and spread the mustard mixture over the top. Bake the beef at 350 F for an hour. While the beef is baking, strain as much of the veggies and spices out of the broth as you can. Add potatoes, carrots and rutabaga and boil. After 30 minutes add the onions. After an additional 15 minutes, add the cabbage and cook for another 15 minutes. (The root vegetables will have been cooking for an hour). Serve with the strained broth.
  8. JillyO

    Vegan Banana Bread

    We were talking about vegan banana bread on the Dullard thread and some posters were asking for my recipe. So here goes. Caution! Disclaimer! I have heretofore not won a single soul for Jesus with this recipe. Proceed at your own risk! 80g / 1/3 cup margerine 150g / 3/4 cup sugar 400g / 3 1/5 cup flour 2 tsp baking powder 3 ripe bananas 120 ml / 4 fl oz soy milk 1 tsp vanilla 40g / 1/3 cup ground walnuts* Mash bananas with a fork. Melt margerine with sugar. Add flour, baking powder, mashed bananas, soy milk, vanilla and walnuts. Mix well. Coat loaf pan with margerine, then add batter. Bake for 50 minutes at 150 celsius / 300 fahrenheit. Enjoy! * I am not a big fan of chopped nuts in banana bread. If you prefer to have whole pieces of nuts in your bread, I'm sure that would work just as well.
  9. MargaretElliott

    Fresh Pasta Pomodoro

    First recipe in this club, eh? I'll get the ball rolling. I've been making this pasta recipe for a while. I made it up, but soon discovered it was a real thing, but I use fresh tomatoes instead of canned, and add marinated chicken to the mix. You can leave out the chicken to make it vegetarian, or add a meat substitute. This recipe serves two, because I'm usually just making dinner for my boyfriend and myself, but you can easily scale it up. INGREDIENTS 1-2 chicken breasts (I've been finding freakishly huge chicken breasts in the grocery store lately, just make enough to serve two) 2 tbsp olive oil 1 tsp thyme 1 tsp oregano 2 tsp basil 1 tsp red pepper flakes Salt/pepper 1 small onion 2 cloves garlic Approximately 2 cups chopped fresh tomato (I like Roma, but cherry and grape are also wonderful. I'd like to try heirloom varieties) 1 cup optional veggies (I like asparagus, green beans, or spinach) Cooked spaghetti for two 1/4 cup fresh basil PREP 1. Marinade chicken in olive oil and dried spices for at least 20 minutes. Dice the onion and mince the garlic, chop the tomatoes and any veggies you want to add. 2. Toss the chicken in a skilled and cook until it's got some nice color. Add the onions, garlic, tomatoes, and any firm vegetables, if you're into that. Saute until the tomatoes blister and thicken. They kind of form a sauce. 3. In the meantime, cook spaghetti. When it's done, drain and add it to the skillet with the chicken and vegetables. Turn off the heat and add in chopped fresh basil. I like to top it with Parmesan. Super simple and delicious, takes me like half an hour to make, and that's only because I'm marinading chicken.
  10. Seeking slow cooker soup recipes. I have a seafood and shellfish allergy, I love anything with potatoes or cheese. It's one of the few things lately I have an appetite for.
  11. Please add your recipes here as well so we don't lose them when the troll threads go the way of the dinosaur If a mod happens along can you please sticky this sucker again for us? Thanks!
  12. So this is the month (January) that all the ads show fitness wear/gear/foods. And organizing. As a nod to the healthy foods..how do we feel about smoothies? I'm on Winter Break right now and my eating (as you can tell from previous threads) hasn't been all that. Today I made a green smoothie and boy, it tastes great. I usually drink one for lunch every day at work, but I've been off them since before Christmas. Also? My Headship had hernia surgery on Monday and I figured a nice, green smoothie would help "move" things along...if you get my drift. Today's smoothie? 1 1/2 bananas, 3 peeled oranges, 2 limes (just the juice), 1 cup frozen mango, and a Naked Green Smoothie drink. Blend all that up in the Ninja and it's quite refreshing.
  13. It's my first time posting in this section! I am an avid baker and love to try new recipes. A month ago I ordered a small case of Cadbury "Flake" candy bars. I love them, but can't find them here where I live. I turns out I basically purchased way too many. I love chocolate but I'm just not eating them as quickly as I thought and I don't want them to go bad. I thought of giving them away to friends as gifts, but seriously they require an "explanation" and sometimes I get a stick eye look because they think it's something truly bizarre. I have about 20 bars. Anyway, is there anything I can do with them recipe wise? Some sort of dessert? Could I possibly melt them down and use them as dipping chocolate? Google's not being my friend today as the results I am getting on this are severely irrelevant. Plus I have a head ache.
  14. I will host in my home muslim friends. They eat only hallal meat : it's to expensive for me. So, I told them : "we will eat vegetarian !" I know how to make normal meal without meat (with my wage... ), but I would make a truth great meal : aperitif - starter - main course - another main course - dessert - coffee (it's a lot but the meal will last during all night and I can eat a small amount of food at a time, so that is best for me.). I do not have any recipe ideas that is in my budget. So, I'm looking for cheap vegetarian recipes Just, I will answer at your responses only Saturday or Sunday because I'm going somewhere without internet.
  15. Please give me your recipes. I've done a few different salads and dishes, delicious to mediocre. I still have the costco bag of it and I'm running out of patience for the supposed "superfood." It doesn't seem to reheat well, which is a problem.
  16. I love trying out new recipes, my only problem is I seem to always lose them. So, my question to all of you is how do you store your most loved recipes? How do you keep track of ones that you'd like to try again? Are there any decent apps out there that you would recommend to keep track of recipes? (and are there ones to avoid?) If you have a way of ingredient indexing that is functional (ie show me all the spinach recipes) you'll earn extra brownie points
  17. Some time ago I made gnocchi. I love gnocchi because I can make lots of them to store in the freezer. Gnocchi are my go to meal when I want something special but I have very little time to cook. I usually make both pumpkin and potatoes gnocchi. I cut a pumpkin in pieces and cooked it in the oven for 15 minutes at 180ºC. When it cooled with a knife I separated the pulp from the skin and with a fork I mashed it. I added a pinch of salt and lots of flour. Pumpkins tend to absorb too much flour so it's better to not exaggerate otherwise the gnocchi will taste like flour not like pumpkin. Flour is the glue that combined with the water of the pumpkin keeps the gnocchi together, so you have the right dose of flour when the gnocchi don't melt when you cook them and you can't taste the flour but only the pumpkin. The resulting dough is quite sticky and generally obnoxious (that's why I make them in bulk once in a while), anyway with the help of some flour (to help control stickiness) I flattened it and cut it into strings and then into little cubes that I rolled to make little balls all of the same size (more or less). I rolled every little floury ball over the back of a fork to create the distinctive marks. I didn't take pics because this is one really dirty job and my hands were a true mess. Once done they look like this (the pumpkin's ones are those on the left). Potatoes gnocchi are done in the same way, only difference is that I steamcooked the potatoes so they retain more water and also more flour. The good thing is that potatoes stick much less so the process is easier by far. Once done gnocchi need to rest for half an hour before cooking. Meanwhile I prepared the sauces, melted cheeses ( butter, robiola, gorgonzola and cream with a pinch of pepper and nutmeg) for the potatoes gnocchi and sweet sauce (butter, half a spoon of brown sugar, raisins and cinnamon) for pumpkin gnocchi. When a big pot of salted water started boiling I threw inside a handful of gnocchi, when they came back to the surface they were ready, it takes only a couple of minutes or even less. When all the gnocchi were cooked I heated them with their sauce for a moment and then served immediately as they are good while still hot. It's a traditionally wintertime dish, the most popular version is the potatoes one but I use many other veggies too, like cabbage, carrots, spinach etc. In Verona it's mostly eaten during the Carnival when the King of the Gnocco is crowned.
  18. I know there are almost as many stuffing recipes as there are families celebrating the holiday - so what are yours? Confession - I LOVE stuffing. And while I will always stick with my tradition for holidays I am on the prowl for other stuffing recipes from FJites to add to my weekend dinner repertoire. I make two for the holidays - one we just call regular stuffing to differentiate from our holy grail of German Dressing. In our family those words are uttered with reverence. Here's the thing - we've eaten this every holiday in memory for all living family members. It was my grandmother's recipe from her childhood in Germany - hence the oh so clever name of "German" dressing. I have never seen this as a stuffing recipe anywhere else. Not online, not in cookbooks, and newcomers to our family are always baffled and think it's weird until thy try it and learn to like it - but never as much as we do. So if anyone has ever heard of something similar it will make me so happy because I am beginning to get the feeling my Gramma just threw a bunch of stuff together and called it a family recipe. German Dressing A couple containers of chicken livers pureed until almost liquid, then sauteed in butter until cooked through 10-12 eggs beaten Dump cooled, cooked livers into eggs and stir. Liberally sprinkle nutmeg, salt, and pepper over the top (heavier on the nutmeg) Add enough plain breadcrumbs until you have the consistency where you can form it with your hands. Shove it inside the turkey and the rest in a loaf pan. the loaf pan is extra and gets splashed with chicken broth before baking. Also fabulous as dumplings when rolled into balls and boiled in chicken broth. Regular dressing Loaf of white bread cut into cubes about 3/4 inch (works best if slightly stale - can let bread sit out all night Diced celery Diced white onion couple of tubes of mild breakfast sausage cooked and broken up salt, pepper, lots of poultry seasoning
  19. Thanksgiving, my favorite holiday (Food! Family! Football!), will be here before we know it. Any fellow vegetarians who want to share their favorite Thanksgiving dishes? Many of the traditional dishes are vegetarian... cranberry sauce, mashed potatoes, sweet potatoes, salad, dinner rolls, pumpkin pie... omg, I'm getting hungry. Stuffing, even if not cooked in a turkey, is normally made with broth. I have yet to find a truly great stuffing recipe - something flavorful and savory. Anyone have one? Main courses? I've done Tofurky Roast and tofu loaf. One year I opted for no main course and won't do that again. I've also done these as my main course, once each, and would do it again. For microwave meals, they taste really good.
  20. Hey guys. I am hosting Easter dinner this Sunday for myself, my fiance, his parents, sister and grandma. I have the menu pretty well set, but I am trying to find a really good, knock out of the park, recipe for hashbrown casserole or some kind of scalloped/cheesy potato. You know, cheese, sour cream, onions, etc. If you got one, shoot it my way
  21. Looks like the Duggars added more recipes on their website. Bring on the cream of chicken soups and velveeta!
  22. What was for dinner: http://www.freejinger.org/forums/viewtopic.php?f=58&t=13027]Part 1 What is for dinner: tonight I'm making a lasagna.
  23. Tonight is soccer night for us. 2 hours at the field, so we won't be home until after 7. I have a Pinterest recipe for crock pot chicken tacos cooking. My crock pot saves me on soccer nights. What are you guys having? Also, if you have a favorite Pinterest recipe please share it!
  24. There is a great recipe thread on a Quiverfull of Chatter. But I was wondering about genuine fundie recipes. Anyone tried cooking recipes posted on fundie blogs? Which are the best?
  25. Around this time of year, I get severe recipe burnout. There are days where I can spend no more than 10 minutes total in the kitchen. I found this old NY Times list of 101 Meals Ready in 10-minutes or Less courtesy of Mark Bittman. http://www.nytimes.com/2007/07/18/dinin ... wanted=all Does anyone have any other tried and true recipes that are around 10 minutes start to finish, but don't use processed foods?
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