The Posse that cooks together...Recipe Thread :)
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This remindes me more of a cobbler.
Crock-Pot Apple Pie
8 tart apples, peeled and sliced
1 1⁄4 teaspoons ground cinnamon
1⁄4 teaspoon allspice
1⁄4 teaspoon nutmeg
3⁄4 cup milk
2 tablespoons butter, softened
3⁄4 cup sugar
2 eggs
2 teaspoons vanilla
1 1⁄2 cups biscuit baking mix, divided
1⁄3 cup brown sugar
3 tablespoons butter, cold
In large bowl, toss together apple slices, cinnamon, allspice and nutmeg. Place apple mixture in lightly greased slow cooker.
In bowl, combine milk, softened butter, sugar, eggs, vanilla and 1⁄2 cup biscuit baking mix. Spoon over apples.
In small bowl, combine remaining baking mix with brown sugar. Cut in cold butter until mixture is crumbly. Sprinkle over ingredients in slow cooker. Cover and cook on Low for 6 to 7 hours, or until apples are tender when pierced with fork.
NOTE: This recipe originally comes from www.TastyCrockpotRecipes.net.
Crock-Pot Apple Pie
8 tart apples, peeled and sliced
1 1⁄4 teaspoons ground cinnamon
1⁄4 teaspoon allspice
1⁄4 teaspoon nutmeg
3⁄4 cup milk
2 tablespoons butter, softened
3⁄4 cup sugar
2 eggs
2 teaspoons vanilla
1 1⁄2 cups biscuit baking mix, divided
1⁄3 cup brown sugar
3 tablespoons butter, cold
In large bowl, toss together apple slices, cinnamon, allspice and nutmeg. Place apple mixture in lightly greased slow cooker.
In bowl, combine milk, softened butter, sugar, eggs, vanilla and 1⁄2 cup biscuit baking mix. Spoon over apples.
In small bowl, combine remaining baking mix with brown sugar. Cut in cold butter until mixture is crumbly. Sprinkle over ingredients in slow cooker. Cover and cook on Low for 6 to 7 hours, or until apples are tender when pierced with fork.
NOTE: This recipe originally comes from www.TastyCrockpotRecipes.net.
Oven-Scrambled Eggs Recipe
12 eggs
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
Heat oven to 350°F.
In bowl, beat eggs, milk, salt and pepper until blended.
Pour egg mixture into lightly greased 13-by-9-by-2-inch baking pan. Bake until eggs begin to set, about 7 minutes. Leaving pan in oven, pull out oven rack. Gently pull eggs completely across bottom and sides of pan with inverted turner, forming large soft curds.
Continue baking for an additional 12 to 15 minutes, or until thickened and no visible liquid egg remains, repeating the pulling process a few more times. Remove from oven. Serve immediately. Yields 6 to 12 servings.
Insider Info on Cooking Scrambled Eggs
Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from oven.
How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter, fluffier curds.
12 eggs
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
Heat oven to 350°F.
In bowl, beat eggs, milk, salt and pepper until blended.
Pour egg mixture into lightly greased 13-by-9-by-2-inch baking pan. Bake until eggs begin to set, about 7 minutes. Leaving pan in oven, pull out oven rack. Gently pull eggs completely across bottom and sides of pan with inverted turner, forming large soft curds.
Continue baking for an additional 12 to 15 minutes, or until thickened and no visible liquid egg remains, repeating the pulling process a few more times. Remove from oven. Serve immediately. Yields 6 to 12 servings.
Insider Info on Cooking Scrambled Eggs
Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from oven.
How long to beat? It’s a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter, fluffier curds.
Chicken Pot Pie
2 deep dish pie crusts
1 pound of cooked chicken breasts (I buy a rotisserie chicken and cut it up)
chopped water chestnuts
1 can of veg-all
1 can cream of mushroom OR cream of celery soup
1 pint of sour cream
Mix everything together. Add salt and pepper. You can add milk if it seems too thick. Add all of it to pie crust. Top it with the other pie crust. Cook on 375 for 30-45 minutes...til the crust is done.
2 deep dish pie crusts
1 pound of cooked chicken breasts (I buy a rotisserie chicken and cut it up)
chopped water chestnuts
1 can of veg-all
1 can cream of mushroom OR cream of celery soup
1 pint of sour cream
Mix everything together. Add salt and pepper. You can add milk if it seems too thick. Add all of it to pie crust. Top it with the other pie crust. Cook on 375 for 30-45 minutes...til the crust is done.
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Cheesey Bacon Ranch Pulls
Ingredients:
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
oooohhhhhh! Some of my favorite things in there. I have everything I need to make it tomorrow. Thanks!
I love this and it's soooo easy to make...
Margherita Flatbread Pizza
Two Stone Fire Flatbreads (garlic)
4 Plum tomatoes, sliced thin
1/2 Cup Fresh Parmesan
2 Tablespoons Fresh minced garlic
Sea salt
12 slices mozzarella (Fresh Mozzarella is the best)
2 Teaspoons Olive oil (divided)
Fresh basil, chopped
Preheat oven 425
Slice tomatoes and lay on paper towels and sprinkle with sea salt, to remove moisture from tomatoes.
Spread a tablespoon of fresh garlic, drizzle with a teaspoon of olive oil and sprinkle with sea salt over each flat bread.
Place flat breads on oven racks and cook for 5 mins.
Sprinkle 1/4 cup of Parmesan on each flat bread.
Place thinly sliced tomatoes on each flat bread and then top with fresh mozzarella and drizzle with olive oil.
Cook for 15 mins or until bubbly.
Garnish with fresh basil.
Margherita Flatbread Pizza
Two Stone Fire Flatbreads (garlic)
4 Plum tomatoes, sliced thin
1/2 Cup Fresh Parmesan
2 Tablespoons Fresh minced garlic
Sea salt
12 slices mozzarella (Fresh Mozzarella is the best)
2 Teaspoons Olive oil (divided)
Fresh basil, chopped
Preheat oven 425
Slice tomatoes and lay on paper towels and sprinkle with sea salt, to remove moisture from tomatoes.
Spread a tablespoon of fresh garlic, drizzle with a teaspoon of olive oil and sprinkle with sea salt over each flat bread.
Place flat breads on oven racks and cook for 5 mins.
Sprinkle 1/4 cup of Parmesan on each flat bread.
Place thinly sliced tomatoes on each flat bread and then top with fresh mozzarella and drizzle with olive oil.
Cook for 15 mins or until bubbly.
Garnish with fresh basil.
Cheesey Bacon Ranch Pulls
Ingredients:
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
It has now been emailed home to try it. Gotta find a loaf of sourdough first.
It has now been emailed home to try it. Gotta find a loaf of sourdough first.
You can get loaf sourdough bread at Wal-Mart in the bakery.
Anyone here a fan of General Tso's Chicken? I make this about once a week. It's a lot of work, but it puts restaurant takeout to shame. I sometimes have to make 4-5 lbs of chicken because if my mom-in-law finds out I'm making it she demands that I bring her a batch! lol
Here is the original recipe, I've tweaked it to make it my own: Mean Guy's General Tso's Chicken Recipe - Chinese.Food.com - 52488
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And here's my tweaked version:
2 lb boneless skinless chicken breast, cut into cubes
3 eggs, beaten
1/2 cup cornstarch, PLUS
8 teaspoons cornstarch
1/2 tsp some sort of hot red peppers (I use bird/boonie peppers, you can use dried pepper flakes)
6 tablespoons rice vinegar
1/2 cup rice wine
10 tablespoons sugar
3/4 cup soy sauce
1 tsp sesame oil
2 tbsp honey
1/2-inch ginger root, grated
1 garlic clove (or 1/2 teaspoon minced garlic)
Peanut oil
Directions:
1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
2. If the mixture is too thick, add some vegetable oil to separate the pieces.
3. In another bowl, prepare the sauce mixture by combining the 8 tsp cornstarch with the wine, vinegar, sugar, soy sauce, sesame oil, and honey.
4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). (I use a deep-fryer with peanut oil)
5. Fry the chicken in small batches, just long enough to cook the chicken through.
6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. (Or add a tbsp or two of oil to a large frying pan)
8. Add the peppers, ginger, and garlic to the oil and stir-fry briefly, until aromatic (do not burn).
9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10. Add the sauce-mixture to the wok/frying pan, tossing over the heat until the sauce caramelizes into a glaze.
11. Serve immediately, with steamed broccoli and steamed rice.
Here is the original recipe, I've tweaked it to make it my own: Mean Guy's General Tso's Chicken Recipe - Chinese.Food.com - 52488
----------
And here's my tweaked version:
2 lb boneless skinless chicken breast, cut into cubes
3 eggs, beaten
1/2 cup cornstarch, PLUS
8 teaspoons cornstarch
1/2 tsp some sort of hot red peppers (I use bird/boonie peppers, you can use dried pepper flakes)
6 tablespoons rice vinegar
1/2 cup rice wine
10 tablespoons sugar
3/4 cup soy sauce
1 tsp sesame oil
2 tbsp honey
1/2-inch ginger root, grated
1 garlic clove (or 1/2 teaspoon minced garlic)
Peanut oil
Directions:
1. In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
2. If the mixture is too thick, add some vegetable oil to separate the pieces.
3. In another bowl, prepare the sauce mixture by combining the 8 tsp cornstarch with the wine, vinegar, sugar, soy sauce, sesame oil, and honey.
4. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400). (I use a deep-fryer with peanut oil)
5. Fry the chicken in small batches, just long enough to cook the chicken through.
6. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
7. Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. (Or add a tbsp or two of oil to a large frying pan)
8. Add the peppers, ginger, and garlic to the oil and stir-fry briefly, until aromatic (do not burn).
9. Return the chicken to the wok and stir-fry until the pieces are crispy brown.
10. Add the sauce-mixture to the wok/frying pan, tossing over the heat until the sauce caramelizes into a glaze.
11. Serve immediately, with steamed broccoli and steamed rice.
Egg Salad Recipe super easy.
6 hard-boiled eggs, sliced
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 tablespoon minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped celery
Lettuce leaves
Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs.
In medium bowl, mix together mayonnaise, lemon juice, onion, salt and pepper. Add chopped eggs and celery; mix well. Cover and refrigerate to blend flavors.
Serve on lettuce leaves; garnish with reserved egg slices. Yields 4 servings.
6 hard-boiled eggs, sliced
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 tablespoon minced onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped celery
Lettuce leaves
Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs.
In medium bowl, mix together mayonnaise, lemon juice, onion, salt and pepper. Add chopped eggs and celery; mix well. Cover and refrigerate to blend flavors.
Serve on lettuce leaves; garnish with reserved egg slices. Yields 4 servings.
I love General Tso Chicken!!! I just dont like the work to make it. One of these days, I will give this one a shot though! Thanks!!!
The best part is knowing exactly what's in it. Before I started making my own, I was so picky about where I bought Gen Tso's. It seems like some places hide subpar meat in the breading. I'd go to bite into some at times and get a big chunk of gristle. Gross. Plus I'm not a big fan of dark meat chicken, which most restaurants seem to use. When I make it myself and I bite into a piece, I know I'm going to get a nice juicy chunk of white meat. No surprises.
Here's another favorite, but keep the milk on hand. Bacon-wrapped shrimp with chipotle BBQ!
Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce Recipe : Guy Fieri : Recipes : Food Network
Bacon-Wrapped Shrimp with Chipotle Barbecue Sauce Recipe : Guy Fieri : Recipes : Food Network
Chocolate Covered Bacon Strips
Chocolate-covered bacon is the perfect marriage of sweet and savory that will make all the bacon lovers in your life happy."
Ingredients:
12 slices thick-cut bacon
12 wooden skewers
1 cup semisweet chocolate chips
1 tablespoon vegetable shortening
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
2. Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
3. Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
4. Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
5. Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve
Chocolate-covered bacon is the perfect marriage of sweet and savory that will make all the bacon lovers in your life happy."
Ingredients:
12 slices thick-cut bacon
12 wooden skewers
1 cup semisweet chocolate chips
1 tablespoon vegetable shortening
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Place a baking rack on top of a large baking sheet.
2. Thread each slice of bacon onto a skewer; place skewered bacon on the baking rack.
3. Bake bacon in the preheated oven until crisp; 20 to 25 minutes. Remove from oven and cool completely.
4. Combine chocolate chips and shortening in a microwave-safe bowl. Heat in the microwave in 30 second intervals until chocolate is melted and smooth, stirring after each interval.
5. Coat each side of the skewered bacon with the chocolate mixture using a pastry brush. Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve
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