RECIPES for the Holidays! or Not.

here is a thread to throw out your best, (or worst) Recipes for Holidays, or just a regular day. Your choice.

So dont be shy. Express yourself thru cooking.

OK, OK

I will start....

I recently tried cooking Chicken, Stir fry veggies, and potatoes in ONE container. and baked for one hour...

um, did not turn out so good..every veggie was soggy.

BUT!

It spured my imagination and I tried it again with potatoes and sweet peas....

That was awesome...imho. ")

What I did was this:

Placed Chicken (parts, thigh and leg) (but it may work with breasts) in large baking Pyrex/glass container..

spiced to taste. for me it was Lemon and pepper seasoning salt. with garlic powder, sage, and basil....

then, placed sweet peas in dish round chicken. along with diced potato and used them to fill the blank spaces so as to completely fill the dish.

filled with water to about 1/4 inch from top, and baked at 400 degrees F, for one hour.. (breasts for only 30 min, but chck veggies and potato to see if done), I would think it works better with chicken with bone in it...

the result is a wonderfully moist chicken with delicious soup after chicken is gone...

I realloy enjoyed it, I just dunno which I liked better, the chicken or the potato and pea soup....lol

hey redd

i remember you had a kick-ass recipe for french toast
can you share it

SNOWTOP FRENCH TOAST

ok, here is my recipe for French Toast

2 eggs per person
Cinnamon
Nutmeg
Pure Vanilla extract NOT IMITATION
A bit of milk, never measured it but think its about 1/4 cup
just a pinch of Paprika, I used to use Garlic, but one slip and the whole batch is destroyed.

mix till lts brown in color, should be slightly lighter than brown paper bags.
season to taste

dip bread into mix above,

now the fun part

get your blueberries, strawberries, powdered sugar and butter

as the bread is toasted, butter it and then serve with blueberries on top, a few strawberries, and cover with the powdered sugar.

NO SYRUP!!!!!

unless you really want it. (BLASPHEMY!!!!!!)

better without it though.

oh, and one more thing, eat spatula Hawke!!

haha!

Redpaw

EDIT: I just discovered that this recipe is my Grandmothers, minus the fruit. The Fruit is my addition to this wonderful mix. Thanks Grandma.

I made Frenchtoast this morn (May 17, 2009) while mom was here and she told me of the new data.
Just like she made it for me when I was a kid, and just like Her mom made for her.

I just added the fruit.

This is a family recipe from my husband's side of the family...

Absolutely The Best Carrot Cake Ever!

Preheat oven to 325 degree's
Mix in large bowl, 2 cups white sugar, 1/2 cup Wesson Vegetable Oil (no substitutes), 3 large eggs, 1 teaspoon vanilla extract, 1 small can crushed pineapple (undrained), 2 cups grated raw carrots, 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon salt (I use sea salt), 2 cups chopped nutes (pecans or walnuts), 2 teaspoons baking soda, 1 and 1/2 cup shredded coconut. Pour into greased and floured large cake pan (13 by 9 I think). Bake in 325 degree oven 35-40 minutes.

Topping
1cup white sugar
1/2 cup buttermilk
1/2 stick margarine
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1 tablespoon White corn syrup
Bring all to boil in saucepan, boil 5 minutes.
Whip with mixer till it makes a thick syrup, and pour on cake while it is still hot (the syrup and the cake). Let cake cool, cover with foil, Let set overnight so syrup will be absorbed.

Preserved Lemons

3 lemons
boiling water
3 tablespoons kosher salt
2 teaspoons sugar
1/2 cup fresh lemon juice

In large bowl, soak lemons in boiling water 15 minutes. Drain water; repeat. Drain again; let lemons dry. With sharp kinife, cut each lemon into 6 lengthwise slices. Carefully remove seeds.

In small bowl, combine lemon slices, salt and sugar; and toss gently and quickly. Pack lemons into 2 (1/2 pint) glass jars. Pour lemon juice over lemons; covcer jar openings with plastic wrap. Close jars tightly with lids.

Set jars in cool, dark cupboard at least five days. Twice each day, in morning and evening, shake jars to help lemons age evenly. After 5 days, lemons should be completely tender and ready for use. Keeps in refrigerator for 6 to 8 weeks.

A traditional condiment in Moroccan cuisine. They are also good to use with pasta rtecipes, or as a condiment with fish as well...

Now... a recipe for the diabetics

Seafood Tacos with Fruit Salsa

2 tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon ground allspice
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon lemon zest
1/2 teaspoon ground cloves
1 pound halibut fillets
12 (6 inch) corn tortillas
3 cups shredded lettuce
1 small red onion, sliced
Fruit Salsa (recipe follows)

Combine lemon juice, chili powder, allspice, oil, garlic, zest and cloves in bowl. Rub fish with mixture; cover and refrigerate.
Prepare Fruit Salsa. Preheat grill to medium high heat; oil lightly. Grill fish, covered, 3 minutes or until fish is browned. Turn once grill 2 minutes or until fish flakes easily when tested with fork. Temove from heat; Flake into chunks.
Place tortillas on grill and heat 5 to 10 seconds; turn and cook 5 to 10 seconds or until hot. Keep warm.
Tope each tortilla with 1/4 cup lettuce and onion. Add fish and 2 tablespoons Fruit Salsa.
Makes 12 tacos
1 taco per serving


Fruit Salsa

1 cup diced papaya
1 firm small banana, diced
2 green onions, minced
3 tablespoon cilantro (chopped)
3 tablespoons lime juice
1 jalapeno pepper, minced

Combine all ingredients in bowl.
Makes about 2 cups

Dietary Exchanges
1 starch, 1 lean meat, 1/2 vegetable

Nutrients Per Serving
Calories 147 Calories from fat 14%
Total fat 3 g Saturated fat , 1g
Carb 22g Protein 11g
chol 12 mg Sodium 148 mg
Fiber 3 g

Another one for diabetics,
or for those just watching their weight...

FRUIT SMOOTHIES

1 cup orange juice
1 cup fat-free plain yogurt
1 frozen banana (peel and cut into large chunks. place in plastic bag, seal and freeze at least 5 to 6 hours)
1 cup frozen strawberries or raspberries
6 packets equal sweetener or 1 3/4 teaspoons equal for recipes or 1/4 cup equal spoonful

place all ingredients in blender. blend until smooth.

DIETARY EXCHANGES
1 milk, 2 fruit

NUTRIENTS PER SERVING
calories...202
total fat...0 g
protein...8 g
carbohydrate...45 g
cholesterol...3 mg
sodium...78 mg

Camp Chili

INGREDIENTS
3 pounds ground beef
3 onions, chopped
10 cloves garlic, minced
3 (15 ounce) cans pork and beans
3 (15 ounce) cans kidney beans
1 (14.5 ounce) can stewed tomatoes
3 tablespoons chili powder
1 (12 fluid ounce) can or bottle beer
salt and pepper to taste
3 cups uncooked rice
DIRECTIONS
In a large pot over medium high heat, saute the ground beef for 5 minutes. Add the onions and garlic and saute for 5 to 10 more minutes.
Add the pork and beans, kidney beans, tomatoes, chili powder, beer and season with salt and pepper to taste. Stir thoroughly and reduce heat to medium low.
Cover and simmer for 1 to 1 1/2 hours, stirring occasionally.
Cook the rice according to package directions. Serve the chili over the rice.


Homesteader Cornbread

INGREDIENTS
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

I thought we might start with some Liqueur. No I’m not trying to get anyone drunk but it takes a year for this stuff to age properly. So here goes.

Peach Liqueur

3 Peaches ripe no bruises, skinned & pitted
1 Cup Vodka
1 Cup Sugar Syrup

Chop peaches & place in sugar Syrup. Add Vodka. Store in airtight container. I use mayo jars w/plastic lids (the metal seem too prone to rust). Store in dark cool place for 3 months. Pull out & strain juice into bowl. I use a piece of clean old panty hose to strain the fruit. Do the fruit in sections. Don’t worry if there is sediment in the juice. Once all the fruit is strained throw it away. Wash out jar & lid. Place all juice back into jar, seal & place back into cool dark place. In 9 months bring back out. Strain all sediment out. I use paper towels in a funnel. Some people I have talk to use a chemistry kit distiller. Strain all sediment out. I use another bowl for this procedure & rinse out the jar & bowl between straining. Once all sediment is out then it can be bottled for consumption.
The color should be a mild golden color & clear.
Fragrance is a light & fruity peach.
Taste should be very smooth & mellow.
I use this to cook chicken with, place over vanilla ice cream or drink straight a dessert drink.

Sugar Syrup

1 Cup sugar
½ Cup water

Combine in a sauce pan over low heat. Stir until sugar is dissolved completely. Pull off heat & let cool. Mixture must be room temp in order to use.
***Recommend making several liqueur batches at the same time to help lessen wastage.

Vanishing Oatmeal Raisin Cookies

1 Cup (2 sticks butter), softened-no salt
1 Cup firmly packed brown sugar
½ Cup granulated sugar
2 Eggs
1 Tsp Vanilla-pure not imitation
1-1 ½ Cups all purpose flour
1 Tsp baking soda
1 Tbsp ground cinnamon
3 Cups Quaker Oats uncooked
2 Cups Raisins

Heat Oven to 350*F
Beat together margarine & sugars until creamy
Add eggs & vanilla, beat well
Add combined flour, baking soda, & cinnamon
Stir in oats & raisins, mix well
Drop by rounded spoonfuls onto ungreased cookie sheet
Bake 10-12 minutes until golden brown
Cool on cookie sheet then move to wire rack

Jeeve’s Cookies

1 Cup (2 sticks butter), softened-unsalted
¾ Cup granulated Sugar
¾ Cup packed light brown sugar
1 Tsp pure vanilla extract-not imitation
2 eggs
2-2 ¼ Cups all purpose flour
1 Tsp baking soda
2 Cups/entire bag of Ghiradelli chocolate chips
1 Tbsp dried spearmint leaves

Heat oven to 375*F. Beat butter, sugars & vanilla until creamy. Add Eggs, beat well. Stir together flour & baking soda. Gradually add butter mixture beating until well blended. Stir in chocolate chips & spearmint. Drop by teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until lightly brown. Cool on cookie sheet for 1 minute then transfer to wire rack.

Makes about 5 dozen

Will have to spend more time typing recipes later.

Peace & (((hugs)))
Cori

TURDUCKEN
http://www.thesalmons.org/lynn/turducken.html

Ok, I kid you not, these are absolutely the best Sugar Cookies I have ever eaten.
The recipe was given to me by a woman that was Scandinavian.
I warn you, they are addicting!

Traditional Sugar Cookies

3/4 cups shortening (part oleo)
1 cup granulated white sugar
2 eggs (beaten)
1 and 1/2 teaspoons vanilla extract
1/4 teaspoon lemon extract
2 and 1/2 cups Gold Medal Flour
1 teaspoon baking powder
1 teaspoon salt

Mix thoroughly shortening, sugar, eggs, and flavorings.
Blend in flour, baking powder & salt. Cover and chill at least 1 hour (I chill overnight)
Heat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured board.
Cut into desired shapes. Place on ungreased baking sheet. (I spray mine with Pam first time).
Bake 6 to 8 minutes, or until very light brown.
Yield about 4 dozen 3 inch cookies.

Frost if desired after they cool.

Here's one for the diabetics, or anyone just watching their weight...


Chocolate Chip, Banana and Marshmallow Triangles

1 package (6 and 1/2 ounces) chocolate chip muffin mix
1/2 cup of water
1 medium banana, sliced
1/2 cup mini marshmallows
1/3 cup coarsely chopped pecans

Preheat oven to 375 degrees.
Coat nonstick 8 inch square baking pan with nonstick cooking spray
Stir together muffin mix and water in medium bowl until just blended.
Spoon into prepared pan (this will make a thin layer).
Layer banana slices on batter.
Sprinkle with marshmallows and pecans.
Bake 30 minutes or until marshmallows begin to brown.
Cool completely on wire rack.
Cut into 4 squares.
Cut each square diagonally to make a total of 8 triangular pieces.
Makes 8 servings

Dietary Exchanges
1 and 1/2 starch, 1 fat

Calories: 151
Total Fat: 6g
Saturated fat: 1g
Protein: 2g
Carbohydrate: 24g
Cholesterol: 1mg
Dietary Fiber: 1g
Sodium: 106mg

Emeril's Essence

5 Tablespoons Sweet Paprika
1/4 cup salt (I use sea salt)
1/4 cup garlic powder
2 Tablespoons freshly ground black pepper
2 Tablespoons onion powder
2 Tablespoons cayenne
2 Tablespoons dried oregano
2 Tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well.
Store in an airtight container in your spice cabinet for up to 3 months

WOW! Looks like the recipe topic was a good idea...")

It all sounds good..

Here's a really good soup recipe.
You can substitute ground turkey for the ground beef if you want to.
I've made it both ways, and both are delicious.


Hearty Meatball Spinach Soup

1/2 pound lean ground beef
1 cup chopped onion, divided
3 cloves garlic, minced and divided
2 teaspoon dried oregano leaves, divided
20 Premium saltine crackers, finely crushed
1 egg, lightly beaten
1 Tablespoon vegetable oil (I use Canola)
2 cans (14 oz each) reduced sodium beef broth
1 can (14-1/2 oz) stewed tomatoes, undrained
1 pkg (10 oz) frozen chopped spinach, thawed, well drained

Combine meat, 1/4 cup of the onion, 1/3 of the garlic, 1/2 teaspoon of the oregano in a large bowl.
Add cracker crumbs and egg, mix well.
Shape into 1 inch meatballs; set aside.

Cook and stir remaining 3/4 cup onion and remaining garlic in hot oil in Dutch oven or large saucepan on medium high heat 3 to 5 minutes, or until onion is tender.
Add broth, tomatoes with their liquid, spinach and remaining oregano; bring to boil.
Add meatballs. Reduce heat to low, cover, simmer for 20 to 25 minutes, or until meatballs are cooked through.

Serve with additional Premium saltine crackers...

Nutritional Information Per serving:
220 calories
8g total fat
2 g saturated fat
2.5 g polyunsaturated fat
2.5 monounsaturated fat
50 mg cholesterol
610 mg sodium
25 g carbohydrate
4 g dietary fiber
5 g sugars
13g protein

Of course Information will change for the better if you use turkey meat instead of the beef.
Also you can use unsalted crackers, to lower the sodium.
Or try using half and half...

Pumpkin Cheesecake

INGREDIENTS
3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

Hunters Roast

INGREDIENTS
4 pounds venison rump roast
2 (12 fluid ounce) cans or bottles beer
1 (16 ounce) jar pepperoncini


DIRECTIONS
Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.

Chinese Pork Ribs

INGREDIENTS
1/4 cup soy sauce
1/3 cup orange marmalade
3 tablespoons ketchup
2 garlic cloves, minced
3 pounds bone-in country style pork ribs

DIRECTIONS
In a bowl, combine the soy sauce, marmalade, ketchup and garlic.
Pour half into a slow cooker. Top with ribs; drizzle with remaining sauce.
Cover and cook on low for 6 hours or until tender. Thicken cooking juices if desired.

Slow Cooker Veggie- Beef Soup

INGREDIENTS
1 pound ground beef
1/4 cup onion, chopped
1 (14.5 ounce) can diced tomatoes, drained
1 (14.5 ounce) can Italian diced tomatoes, drained
1 (16 ounce) package frozen mixed vegetables
1 cup sliced fresh or frozen okra
2 potatoes, peeled and chopped
1 tablespoon ketchup
salt and pepper to taste

DIRECTIONS
In a skillet over medium heat, cook the ground beef and onion
until beef is evenly brown and onion is tender. Drain grease.
In a slow cooker, mix the beef and onion, diced tomatoes,
Italian diced tomatoes, vegetables, okra, potatoes, ketchup,
salt, and pepper. Pour in enough water to cover.
Cover slow cooker, and cook 4 hours on Low.

Now me personally? I leave out the okra.
Okra is good fried, but when its boiled, its very slimy...

Slow Cooker Potato Soup

INGREDIENTS
8 pounds potatoes, peeled and cubed
1 small onion, chopped
2 tablespoons butter
2 cubes chicken bouillon
2 tablespoons dried parsley
6 cups water
2 cups milk
1/2 cup all-purpose flour



DIRECTIONS
Place the potatoes, onion, butter, chicken bouillon cubes,
parsley and water into a slow cooker. Set on low and let cook for 6 to 8 hours.
At least half an hour before serving, stir together the milk and flour until
no lumps remain, and mix into the soup. Cook for 30 minutes or until the soup is thickened.