Curried Fruit
From: gardentraveler
Preheat oven to 350 degrees Fahrenheit.
1
can (29 oz) peach slices
1
can (20 oz) chunk pineapple
1
can (20 oz) pear slices
1/4 c. dried cranberries
1/4
cup butter
1/4 c. sugar (you can substitute brown sugar and skip the molasses, but I like the added flavor)
1 t. molasses
1/2
t. curry powder - more or less to taste
(I used 3/4 t. Penzey's Maharajah curry powder)
1/8 c. flaked coconut and 1/4 c. sliced almonds for garnish.
Drain fruit. Cut peach and pear slices in half, if desired. (The original recipe calls for peach and pear halves, so size doesn't really matter in this case.)
Combine fruit in a 1 1/2 or 2 qt. baking dish.
Melt butter (I cut it into pieces and melt it on low in the microwave). Combine with sugar and curry powder. Microwave a bit more to make sure it's well combined.
Pour butter mixture over fruit and combine well.
Bake 30-40 minutes, until liquid is a bit bubbly. This is best served the next day.
Top with a bit of flaked coconut and toasted almonds just before serving. (Toast almonds in dry frying pan over low heat. Stir constantly and watch closely so that they don't burn.)
Sunday, March 4, 2012
Wifey's Pear Salad
Wifey's Pear Salad
From: Bumbazine
Gather together your usual salad greens.
throw in a big handful of dried cranberries.
throw in a handful of chopped nuts. Pecans or walnuts are good, but we've been using hazelnuts 'cause they grow 'em around here.
Toss in some bits of goat's cheese. It can be gooey and hard to 'crumble', but break it up as best you can.
Quarter a nice, ripe pear, Bartlett or D'anjou would be good, then slice thinly into the salad. You can peel it first or not. We don't.
Dress with a nice sweet dressing. We like Raspberry Walnut Vinigarette best for this, or Ken's Steak House Vidalia Onion.
That's it. Best salad ever.
From: Bumbazine
Gather together your usual salad greens.
throw in a big handful of dried cranberries.
throw in a handful of chopped nuts. Pecans or walnuts are good, but we've been using hazelnuts 'cause they grow 'em around here.
Toss in some bits of goat's cheese. It can be gooey and hard to 'crumble', but break it up as best you can.
Quarter a nice, ripe pear, Bartlett or D'anjou would be good, then slice thinly into the salad. You can peel it first or not. We don't.
Dress with a nice sweet dressing. We like Raspberry Walnut Vinigarette best for this, or Ken's Steak House Vidalia Onion.
That's it. Best salad ever.
Fat Club Sausage and Shrimp Jambalaya
Fat Club Sausage and Shrimp Jambalaya
From: VunderBob
Ingredients
1 Tbsp regular butter
1 large uncooked onion, chopped 1 medium green pepper, seeded and chopped
3 ribs raw celery, chopped
3 cloves garlic, minced
1 lb uncooked turkey kielbasa, cut into 1/4-inch slices
1 1/2 cups uncooked white rice
28 oz crushed tomatoes
14 1/2 oz (1 can) fat-free chicken broth, reduced-sodium
3/4 tsp dried thyme
1/2 tsp cayenne pepper
1 pound cleaned and cooked shrimp, medium
Instructions
Melt the butter in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until softened, 7–8 minutes. Add the kielbasa and cook, stirring, 3 minutes longer.
Add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the tomatoes with liquid, the broth, thyme, and cayenne; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 30 minutes. Stir frequently.
Add the shrimp to the mixture and cook until just opaque in the center and all the liquid has been absorbed, 5–7 minutes longer. Yields 1 1/3 cups per serving.
Notes
Small chunks of skinless boneless chicken breast can easily be substituted for the shrimp and/or the kielbasa, or you can use crawfish instead of shrimp, and a cup of thawed frozen peas can be added with the shrimp.
Keep a close watch while simmering. The jambalaya sticks to the bottom very quickly and easily.
For those playing along with Fat Club, a 1-1/3 cup portion is 9 points.
From: VunderBob
Ingredients
1 Tbsp regular butter
1 large uncooked onion, chopped 1 medium green pepper, seeded and chopped
3 ribs raw celery, chopped
3 cloves garlic, minced
1 lb uncooked turkey kielbasa, cut into 1/4-inch slices
1 1/2 cups uncooked white rice
28 oz crushed tomatoes
14 1/2 oz (1 can) fat-free chicken broth, reduced-sodium
3/4 tsp dried thyme
1/2 tsp cayenne pepper
1 pound cleaned and cooked shrimp, medium
Instructions
Melt the butter in a Dutch oven over medium heat. Add the onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until softened, 7–8 minutes. Add the kielbasa and cook, stirring, 3 minutes longer.
Add the rice and cook, stirring frequently, until lightly toasted, about 2 minutes. Add the tomatoes with liquid, the broth, thyme, and cayenne; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 30 minutes. Stir frequently.
Add the shrimp to the mixture and cook until just opaque in the center and all the liquid has been absorbed, 5–7 minutes longer. Yields 1 1/3 cups per serving.
Notes
Small chunks of skinless boneless chicken breast can easily be substituted for the shrimp and/or the kielbasa, or you can use crawfish instead of shrimp, and a cup of thawed frozen peas can be added with the shrimp.
Keep a close watch while simmering. The jambalaya sticks to the bottom very quickly and easily.
For those playing along with Fat Club, a 1-1/3 cup portion is 9 points.
Friday, February 24, 2012
Beef Stroganoff...or maybe Beasht
Beef Stroganoff...or maybe Beasht
From: janis_and_c0
1 lb Ground Beasht
1 pkt onion soup mix
woostershire sauce
black pepper
parsley
can mushrooms
1 1/2 T ketchup
3/4 - 1/1/2 C sour cream
1 pkg egg noodles
Butter
salt
1/4 c white wine (optional)
Cook beasht on med heat with onion soup mix & a little water, stirring occasionally. When cooked, add w. sauce, pepper, parsley, shrooms (partially drained) & ketchup. turn down & simmer on low. Cook noodles & drain. add butter & pinch of salt to noodles. Add beasht mixture to noodles & stir well. Mix in sour cream & serve (. I haven't added the wine, but I would like to, Add when simmering beasht.)
From: janis_and_c0
1 lb Ground Beasht
1 pkt onion soup mix
woostershire sauce
black pepper
parsley
can mushrooms
1 1/2 T ketchup
3/4 - 1/1/2 C sour cream
1 pkg egg noodles
Butter
salt
1/4 c white wine (optional)
Cook beasht on med heat with onion soup mix & a little water, stirring occasionally. When cooked, add w. sauce, pepper, parsley, shrooms (partially drained) & ketchup. turn down & simmer on low. Cook noodles & drain. add butter & pinch of salt to noodles. Add beasht mixture to noodles & stir well. Mix in sour cream & serve (. I haven't added the wine, but I would like to, Add when simmering beasht.)
Homemade Ice Cream - No Machine (Link)
Homemade Ice Cream - No Machine
Shared by Lissla Lissar
LiLi made peppermint chocolate chip and chocolate nutella crushed hazelnut espresso.
Shared by Lissla Lissar
LiLi made peppermint chocolate chip and chocolate nutella crushed hazelnut espresso.
Monday, February 20, 2012
Apricot Glazed Cornish Hens
Apricot Glazed Cornish Hens
From: ems
2 table spoons of good Balsamic Vinegar
2-3 Big dollops of Apricot preserves (depends on how big your birds are)
small pat of butter
Good splash of Cointreau (orange juice also works)
Melt the butter, add in the orange juice/liquor then add the preserves. Heat slowly until the preserves are melted then add in the Balsamic and mix together.
I got the birds roasting for about 20 mins before I added the first glaze. The Balsamic keeps it from being overly sweet. I just seasoned the birds with salt, pepper, garlic powder and thyme. A little bit of cayenne would be good in the glaze also I think.
From: ems
2 table spoons of good Balsamic Vinegar
2-3 Big dollops of Apricot preserves (depends on how big your birds are)
small pat of butter
Good splash of Cointreau (orange juice also works)
Melt the butter, add in the orange juice/liquor then add the preserves. Heat slowly until the preserves are melted then add in the Balsamic and mix together.
I got the birds roasting for about 20 mins before I added the first glaze. The Balsamic keeps it from being overly sweet. I just seasoned the birds with salt, pepper, garlic powder and thyme. A little bit of cayenne would be good in the glaze also I think.
Sunday, November 27, 2011
A Happy Thanksgiving MMP
This week's MMP, by IvoryTowerDenizen, was dedicated to both giving thanks and the food we gave thanks with. Lots of yummy recipes and food references. I'll get the recipes posted and linked eventually. For now, here's the MMP.
Recipes mentioned in the MMP:
ITD's own Herb and Leek Dressing
Recipes mentioned in the MMP:
ITD's own Herb and Leek Dressing
Saturday, November 12, 2011
Thursday, November 10, 2011
About Jambalaya
About Jambalaya
From the MMP
swampbear: "As far as jambalaya is concerned, my recipe is close to Rebo's but always includes shrimp and I don't use tomatoes cause I don't like tomatoes in jambalaya. Like Bumba says there are as many ways to make jambalaya as there are folks who make jambalaya."
Bumba: "For some strange reason I feel like making Jambalaya.
But that would entail going back to the store for bell pepper and celery.
It's a puzzlement."
See also recipes for Jambalaya: I and II.
From the MMP
swampbear: "As far as jambalaya is concerned, my recipe is close to Rebo's but always includes shrimp and I don't use tomatoes cause I don't like tomatoes in jambalaya. Like Bumba says there are as many ways to make jambalaya as there are folks who make jambalaya."
Bumba: "For some strange reason I feel like making Jambalaya.
But that would entail going back to the store for bell pepper and celery. It's a puzzlement."
See also recipes for Jambalaya: I and II.
Wednesday, November 9, 2011
Jambalaya II
Jambalaya II
From: Bumbazine
Two notes from Bumba:
1) I apologize about my recipe.... Apparently I would have you add your chicken to the pot twice. You don't have to do that. Once is enough.
2) Jambalaya is kind of like spaghetti in that everyone has their own recipe, and no two ever seem to be the same. Please keep that in mind.
Anyway, here it is:
JAMBALAYA
about 1 lb. chicken parts
1 lb shrimp, preferably medium sized
1 BIG yellow onion, chopped
1-2 cups long grain white rice
3-4 celery stalks, chopped
3-4 cloves of garlic, chopped
1 green, or red, or yellow, bell pepper
2 regular sized cans of stewed chunked tomatoes
2 (or more) cans of chicken broth
1-2 Tbsp chili powder
cayenne pepper
salt
pepper
cooking oil
water
optional (see text):
a pound of Andoille or other sausage
bay leaves
thyme
Old Bay Seasoning
poultry seasoning
Crab and Shrimp boil
whatever
Jambalaya is kind of like spaghetti in that everyone has their own recipe, and no two ever seem to be the same, but the basic premise is: two or more kinds of meat, or shellfish, cooked with rice, tomatoes and other vegetables.
The variation most often asked for around my house is chicken and shrimp, and I do it this way: (How you do it is up to you. Improvise.)
In a sauce pan, boil your chicken parts seasoned with salt, pepper, a little poultry seasoning, and bay leaves (or just salt and pepper, if you’d rather.)
Meanwhile, chop up one big yellow onion, three or four celery stalks, three or four cloves of garlic, and a green bell pepper. Taste the pepper when you chop, sometimes they’re bitter. A red or yellow bell would be more than welcome here instead, if you like.
Coat the bottom of a large pot with oil and sauté the onion, garlic, celery and pepper over medium heat until the onion is translucent, seasoning with salt and pepper as you go.
If you're putting in sausage, chop it up and put it in now. Saute it a bit.
Pour in at least two cans of chicken broth and two cans of peeled tomato chunks.
As soon as your chicken parts are cool enough, skin and de-bone them and chop or shred, then add to the pot.
Put in at least a tablespoon of chili powder. Most folks also add cayenne pepper, but my friends and family are a little timid about that stuff, so I take it easy on them. A little dried thyme would be welcome here also. Taste! Taste! Taste!
Strain off the chicken, and add the broth to the pot. Chop the chicken into bite sized pieces and add to the pot.
When the pot comes up to a slow boil, add at least a cup of long grain white rice. Remember that a cup of rice will absorb about two and a half cups of liquid, so adjust your liquids accordingly.
If you want the rice to absorb all the liquid, the traditional way, cover, and reduce to a simmer, just as if you were cooking any rice dish. You may, at your discretion, come back and stir the top down to the bottom part way through.
If you are serving it as a soup, (some people do), put in more liquid and stir every few minutes.
Meanwhile, rinse out the saucepan and cook the shrimp as you would normally do, using crab and shrimp boil, Old Bay Seasoning, or whatever you prefer. At least use some chili powder or something. You may add this stock to the pot later if you wish. I always do.
When the shrimp are done, drain and peel and set aside.
When the rice is done, (half an hour to an hour), turn off the heat, stir in the shrimp, and, as soon as the shrimp are hot again, serve, with Louisiana Hot Sauce on the table.
If the proportions seem sketchy, I’m sorry. I taste as I go, and so should you, and by all means, use fresh ingredients instead of canned if you have them.
The above recipe isn't quite what I do these days. I cook the shrimp earlier and add the shrimp broth to the pot before putting in the rice. Also, if you're using sausage, you put it in and saute with the onions, etc, before adding the broth. Some people put in some tomato paste after the onion is translucent and saute everything some more til the tomato paste gets brown some. I don't, but I'm just sayin'
From: Bumbazine
Two notes from Bumba:
1) I apologize about my recipe.... Apparently I would have you add your chicken to the pot twice. You don't have to do that. Once is enough.
2) Jambalaya is kind of like spaghetti in that everyone has their own recipe, and no two ever seem to be the same. Please keep that in mind.
Anyway, here it is:
JAMBALAYA
about 1 lb. chicken parts
1 lb shrimp, preferably medium sized
1 BIG yellow onion, chopped
1-2 cups long grain white rice
3-4 celery stalks, chopped
3-4 cloves of garlic, chopped
1 green, or red, or yellow, bell pepper
2 regular sized cans of stewed chunked tomatoes
2 (or more) cans of chicken broth
1-2 Tbsp chili powder
cayenne pepper
salt
pepper
cooking oil
water
optional (see text):
a pound of Andoille or other sausage
bay leaves
thyme
Old Bay Seasoning
poultry seasoning
Crab and Shrimp boil
whatever
Jambalaya is kind of like spaghetti in that everyone has their own recipe, and no two ever seem to be the same, but the basic premise is: two or more kinds of meat, or shellfish, cooked with rice, tomatoes and other vegetables.
The variation most often asked for around my house is chicken and shrimp, and I do it this way: (How you do it is up to you. Improvise.)
In a sauce pan, boil your chicken parts seasoned with salt, pepper, a little poultry seasoning, and bay leaves (or just salt and pepper, if you’d rather.)
Meanwhile, chop up one big yellow onion, three or four celery stalks, three or four cloves of garlic, and a green bell pepper. Taste the pepper when you chop, sometimes they’re bitter. A red or yellow bell would be more than welcome here instead, if you like.
Coat the bottom of a large pot with oil and sauté the onion, garlic, celery and pepper over medium heat until the onion is translucent, seasoning with salt and pepper as you go.
If you're putting in sausage, chop it up and put it in now. Saute it a bit.
Pour in at least two cans of chicken broth and two cans of peeled tomato chunks.
As soon as your chicken parts are cool enough, skin and de-bone them and chop or shred, then add to the pot.
Put in at least a tablespoon of chili powder. Most folks also add cayenne pepper, but my friends and family are a little timid about that stuff, so I take it easy on them. A little dried thyme would be welcome here also. Taste! Taste! Taste!
Strain off the chicken, and add the broth to the pot. Chop the chicken into bite sized pieces and add to the pot.
When the pot comes up to a slow boil, add at least a cup of long grain white rice. Remember that a cup of rice will absorb about two and a half cups of liquid, so adjust your liquids accordingly.
If you want the rice to absorb all the liquid, the traditional way, cover, and reduce to a simmer, just as if you were cooking any rice dish. You may, at your discretion, come back and stir the top down to the bottom part way through.
If you are serving it as a soup, (some people do), put in more liquid and stir every few minutes.
Meanwhile, rinse out the saucepan and cook the shrimp as you would normally do, using crab and shrimp boil, Old Bay Seasoning, or whatever you prefer. At least use some chili powder or something. You may add this stock to the pot later if you wish. I always do.
When the shrimp are done, drain and peel and set aside.
When the rice is done, (half an hour to an hour), turn off the heat, stir in the shrimp, and, as soon as the shrimp are hot again, serve, with Louisiana Hot Sauce on the table.
If the proportions seem sketchy, I’m sorry. I taste as I go, and so should you, and by all means, use fresh ingredients instead of canned if you have them.
The above recipe isn't quite what I do these days. I cook the shrimp earlier and add the shrimp broth to the pot before putting in the rice. Also, if you're using sausage, you put it in and saute with the onions, etc, before adding the broth. Some people put in some tomato paste after the onion is translucent and saute everything some more til the tomato paste gets brown some. I don't, but I'm just sayin'
Jambalaya I
Jambalaya I
From Dolores Reborn
JAMBALAYA
What you need:
approximately 1 lb. boneless chicken breast, cubed
1 lb. andouille sausage, cubed (or smoked sausage)
1 large green bell pepper, diced
2-3 stalks celery, diced
1 large onion, diced
1 large clove garlic, finely chopped
1 lb. rice
1 small can tomato paste
approximately 64 oz. chicken stock
15 oz can diced tomatoes (optional)
salt and pepper
1/2 to1 tsp cayenne pepper (to taste)
1/2 to1 tsp cajun seasoning (to taste)
STEP 1: heat 1 tablespoon lard, if you have it, vegetable oil if you dont. Season chicken and sausage with salt and pepper. Add to hot oil and brown.
STEP 2: remove chicken and sausage from pan, but leave the juices in the pan. Add garlic, pepper, celery, and onion. DO NOT BROWN! Cook until translucent. remove from pan.
STEP 3: Put chicken and sausage back in pan, making sure it fully covers the bottom. Layer peppers, onions, celery, and garlic on top. If you are adding chopped tomatoes, add them now. Pour rice on top and spread it out so that it forms an even layer. In a separate dish, combine tomato paste and some of the broth and blend. Add to pan, as well as the remaining broth. DO NOT STIR!!!!
STEP 4: Season! Add cayenne pepper and cajun seasoning to taste. Keep in mind that the cajun seasoning does have cayenne pepper in it.
STEP 5: Bring to a boil, then reduce heat to low. Let simmer, covered, for about an hour. DO NOT STIR!!!! It is done when the rice is tender. You can tell when most of the broth is gone. If there is little or no broth left and the rice isn't done, add some more broth. DO NOT STIR!!!
NOTES:
-if you can't get andouille sausage, you can use a good smoked sausage, preferably with pork
-it is very important that you don't stir this after you add the rice and broth. If you do, the rice rises to the top and does not cook completely...you will have crunchy jambalaya
-it is also good to use a large stockpot with a heavy bottom, so the chicken and sausage doesn't burn.
(This makes a ton!!!)
From Dolores Reborn
JAMBALAYA
What you need:
approximately 1 lb. boneless chicken breast, cubed
1 lb. andouille sausage, cubed (or smoked sausage)
1 large green bell pepper, diced
2-3 stalks celery, diced
1 large onion, diced
1 large clove garlic, finely chopped
1 lb. rice
1 small can tomato paste
approximately 64 oz. chicken stock
15 oz can diced tomatoes (optional)
salt and pepper
1/2 to1 tsp cayenne pepper (to taste)
1/2 to1 tsp cajun seasoning (to taste)
STEP 1: heat 1 tablespoon lard, if you have it, vegetable oil if you dont. Season chicken and sausage with salt and pepper. Add to hot oil and brown.
STEP 2: remove chicken and sausage from pan, but leave the juices in the pan. Add garlic, pepper, celery, and onion. DO NOT BROWN! Cook until translucent. remove from pan.
STEP 3: Put chicken and sausage back in pan, making sure it fully covers the bottom. Layer peppers, onions, celery, and garlic on top. If you are adding chopped tomatoes, add them now. Pour rice on top and spread it out so that it forms an even layer. In a separate dish, combine tomato paste and some of the broth and blend. Add to pan, as well as the remaining broth. DO NOT STIR!!!!
STEP 4: Season! Add cayenne pepper and cajun seasoning to taste. Keep in mind that the cajun seasoning does have cayenne pepper in it.
STEP 5: Bring to a boil, then reduce heat to low. Let simmer, covered, for about an hour. DO NOT STIR!!!! It is done when the rice is tender. You can tell when most of the broth is gone. If there is little or no broth left and the rice isn't done, add some more broth. DO NOT STIR!!!
NOTES:
-if you can't get andouille sausage, you can use a good smoked sausage, preferably with pork
-it is very important that you don't stir this after you add the rice and broth. If you do, the rice rises to the top and does not cook completely...you will have crunchy jambalaya
-it is also good to use a large stockpot with a heavy bottom, so the chicken and sausage doesn't burn.
(This makes a ton!!!)
Fresh Fruit Crisp
Fresh Fruit Crisp
From FairyChatMom
The apple crisp recipe is from my tattered old Better Homes and Gardens cookbook.
Preheat oven to 350°
1/2 c quick rolled oats
1/2 c packed brown sugar
1/4 c flour
1/2 tsp ground cinnamon (I also add about 1/8 tsp nutmeg)
1/4 c butter or margarine
2 pounds apples or 2 1/2 pounds peaches
2 tbsp sugar (I don't use this, but it's in the recipe)
Combine oats, brown sugar, flour, cinnamon, and a dash of salt. Cut in butter to make coarse crumbs. Set aside.
Peel, core, and slice fruit to make 5-6 cups. Place fruit in a 10X6 baking dish (I used 8X8) sprinkle with sugar (like I said, I don't do this, but I do sprinkle a bit of cinnamon and nutmeg on the apples at this point.) Sprinkle crumb mixture over all. Bake at 350° for 40-45 minutes.
It does keep in the fridge - at least for one day. It's never lasted that long here. And I made a big batch today - 6 Granny Smith apples and doubled the topping.
From FairyChatMom
The apple crisp recipe is from my tattered old Better Homes and Gardens cookbook.
Preheat oven to 350°
1/2 c quick rolled oats
1/2 c packed brown sugar
1/4 c flour
1/2 tsp ground cinnamon (I also add about 1/8 tsp nutmeg)
1/4 c butter or margarine
2 pounds apples or 2 1/2 pounds peaches
2 tbsp sugar (I don't use this, but it's in the recipe)
Combine oats, brown sugar, flour, cinnamon, and a dash of salt. Cut in butter to make coarse crumbs. Set aside.
Peel, core, and slice fruit to make 5-6 cups. Place fruit in a 10X6 baking dish (I used 8X8) sprinkle with sugar (like I said, I don't do this, but I do sprinkle a bit of cinnamon and nutmeg on the apples at this point.) Sprinkle crumb mixture over all. Bake at 350° for 40-45 minutes.
It does keep in the fridge - at least for one day. It's never lasted that long here. And I made a big batch today - 6 Granny Smith apples and doubled the topping.
Tuesday, October 11, 2011
Twice-baked Potatoes - Twice
Twice-baked Potatoes - Twice
From: Dolores Reborn and FairyChatMom
A request from congodwarf elicited two responses. Since we're talking about twice-baked N.O.T. (MumpSpeak for potatoes), it only seemed right to include two recipes in a single post. I've added them in chronological order.
From Rebo:
Twice-Baked N.O.T.
Bake some N.O.T.. I like to use red ones, but use whatever you like. (350° for 1 to 1-1/2 hrs, depending on the size. Don't turn off the oven.) Put on an oven mitt. Trying not to burn yourself, cut a thin slice off the top. With a small spoon, scoop out the innards into a bowl, taking care to leave some potato "wall" in there. Place the skins on a baking sheet lined with foil or parchment.
Into the bowl, add any or all of the following:
Sliced green onions
shredded cheese
sour cream
butter
bacon bits
salt and pepper
Mix it all up in the bowl, then put the mixture into a gallon ziploc bag. Moosh it up some more. Push it all down into one corner, then snip off the corner and pipe into the N.O.T. skins. Put them back in the oven for about 30 minutes, until very hot and starting to brown.
From FCM:
I use russets and I let them cool after the first baking. I mix the innards with butter, cheese (swiss, cheddar, whatever), diced onions, sour cream, till well blended, then I load the mixture into the skins, with a little extra mounded out the top. At this point, they can be wrapped and frozen for future meals, or put back in the oven till heated thru. And frozen ones can be nuked if you don't want to wait for them to thaw and bake.
No ingredient amounts, sorry - I just throw together what I've got.
The bit that you cut off the top can be cheesed and broiled for a tasty appetizer!
From: Dolores Reborn and FairyChatMom
A request from congodwarf elicited two responses. Since we're talking about twice-baked N.O.T. (MumpSpeak for potatoes), it only seemed right to include two recipes in a single post. I've added them in chronological order.
From Rebo:
Twice-Baked N.O.T.
Bake some N.O.T.. I like to use red ones, but use whatever you like. (350° for 1 to 1-1/2 hrs, depending on the size. Don't turn off the oven.) Put on an oven mitt. Trying not to burn yourself, cut a thin slice off the top. With a small spoon, scoop out the innards into a bowl, taking care to leave some potato "wall" in there. Place the skins on a baking sheet lined with foil or parchment.
Into the bowl, add any or all of the following:
Sliced green onions
shredded cheese
sour cream
butter
bacon bits
salt and pepper
Mix it all up in the bowl, then put the mixture into a gallon ziploc bag. Moosh it up some more. Push it all down into one corner, then snip off the corner and pipe into the N.O.T. skins. Put them back in the oven for about 30 minutes, until very hot and starting to brown.
From FCM:
I use russets and I let them cool after the first baking. I mix the innards with butter, cheese (swiss, cheddar, whatever), diced onions, sour cream, till well blended, then I load the mixture into the skins, with a little extra mounded out the top. At this point, they can be wrapped and frozen for future meals, or put back in the oven till heated thru. And frozen ones can be nuked if you don't want to wait for them to thaw and bake.
No ingredient amounts, sorry - I just throw together what I've got.
The bit that you cut off the top can be cheesed and broiled for a tasty appetizer!
Thursday, September 29, 2011
Miracle Chicken
Miracle Chicken
From: janis_and_c0
It is ridiculously easy. Mix 3/4 c Miracle Whip, 1/2 c parmesan cheese and 1 t oregano, coat chicken pieces/quarters, bake in oven. easy peasy.
From: janis_and_c0
It is ridiculously easy. Mix 3/4 c Miracle Whip, 1/2 c parmesan cheese and 1 t oregano, coat chicken pieces/quarters, bake in oven. easy peasy.
Panko Breaded Pork Chops
Panko Breaded Pork Chops
From: Taters
I've got panko breaded chops in the oven. I brushed the chops with a mixture of mayo, honey and dijon after I salted and peppered them. After I coated them with the mayo mixture, I pressed them into the seasoned crumbs.
From: Taters
I've got panko breaded chops in the oven. I brushed the chops with a mixture of mayo, honey and dijon after I salted and peppered them. After I coated them with the mayo mixture, I pressed them into the seasoned crumbs.
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