Friday, December 9, 2016

Chicken Tortilla Soup

From: Bumbazine

Disclaimer: This uses a lot of canned goods. If you have fresh stuffs, by all means use them.

Ingredients:
2 chicken breasts or equivalent. (If you have left-over chicken, you'll also want a couple of cans worth of broth.)
~1/2 - 1 tsp poultry seasoning
1 bay leaf
salt & pepper
1 onion, diced
3 cloves garlic, minced
1 can whole kernel corn, drained
1 can creamed corn, not drained
1 7oz can fire roasted diced green chilies (or a large anaheim or poblano or other mild green chili, diced)
1 bell pepper, any color, diced (I didn't have any last night and didn't miss it, so I'm gonna say this is optional)
1 can diced tomatoes, not drained
1 can kidney beans, or black beans, or whatever you like, drained
~ 2 tsp taco seasoning
~1 - 2 tsp cumin
~1 - 2 tsp chili powder
salt & pepper
cilantro chopped, if you have it. Again, I didn't have any and didn't miss it.
Crushed tortilla chips. The stuff in the bottom of the bag will work fine.

Directions:
Do ahead: If you're not using leftovers, put your chicken in a sauce pan with poultry seasoning, salt and pepper, and a bay leaf.
Cover with water and cook on stove top until cooked, then turn off the heat and leave it.

When you're ready to assemble your soup, put ~1 Tbsp cooking oil in the bottom of your soup pot. Put in the diced onion, bell pepper, diced green chilies, and the whole kernel corn. Cook until the onion is translucent. Put in the garlic and cook it til it smells good, not very long. Put in your creamed corn, tomatoes, and beans.
Pour the chicken and broth through a colander into the soup pot. You should have enough liquid, but you can add water or broth as you like. If you are using leftover chicken put in a couple cans of canned broth instead.
Add the taco seasoning, cumin, chili powder, (to taste) and salt & pepper at this point.
Transfer your cooked chicken to the cutting board that you left out after dicing the onion, et.al. and shred it with a couple of forks, and put it in the pot.
When it's all heated up, taste and adjust your seasonings. If you like your soup hot, as in spicy, put in your hot stuff of choice. I like chipolte powder. You probably like something else.

Serve with crushed tortilla chips (that's the 'tortilla' part) and whatever garnishes float your boat.

Sunday, December 4, 2016

FCM's Potato Soup

By: FairyChatMom
Adapted from Better Homes and Gardens

Start with a couple of cups of chicken broth.  Peel and cube 6-8 potatoes, depending on size.  Also chop up one onion and one carrot (optional - the carrot is one of my tweaks.) The recipe also calls for dill, but I don't use it - your call. Cook it all till the potatoes are done.

Next, empty the soup pot into a big bowl and go at it with a potato masher.  I like to leave a bunch of unmashed chunks, and some folks like to process it all in a food processor - as you prefer.  Meanwhile, I shake up 2 cups of milk with 2-3 Tablespoons of flour, plus salt and pepper.  Melt 2-3 tablespoons of butter in the soup pot, then add milk/flour mixture and cook till it thickens.  Add the mashed potato mixture, mix well, heat thru, and serve.

I like to mix swiss cheese into my serving, spousal unit like a glop of sour cream.  Whatever works.

Saturday, December 3, 2016

Cherry Delight

From: swampbear
Via: food.com

http://www.food.com/recipe/easy-cherry-delight-dessert-no-bake-82002
Makes 12 servings

Swampy says to use Cool Whip instead of Dream Whip.

1 3/4 c. Crushed graham crackers
1/3 c. Sugar
1/4 c. melted butter

2 c. Whipped topping
1/2 t. vanilla
1 8-oz. package cream cheese, softened

1 28 oz can cherry pie filling



Saturday, October 26, 2013

Beer Pizza Dough

Beer Pizza Dough
From: FairyChatMom

  • 1 cup beer (or water works, too)
  • 1 Tbsp shortening (I use butter)
  • 1 Tbsp sugar
  • 1 tsp salt
  • 2 3/4 cups bread flour
  • 1 1/4 tsp bread machine yeast
If you use a bread machine, after it's done the cycle, you dump the dough on a lightly floured surface and knead it, adding flour as necessary to make it easy to handle. It makes two 12" pizzas. Grease the pans, and you can sprinkle cornmeal on before you spread the dough. Bake at 425° for 15-25 minutes - I guess it depends on how much stuff you pile on your pizza.

Pear Relish

Pear Relish
From: swampbear

Ingredients:
15 pounds firm pears, about 40, peeled, cored, quartered
4 green bell peppers, seeded and quartered
3 - 4 jalapeno peppers, seeded and quartered
2 pounds onions, about 7 to 8 medium, peeled and quartered
5 cups white vinegar
4 cups sugar
2 1/2 tablespoons salt
2 tablespoons whole mixed pickling spice
2 tablespoons turmeric
Preparation:
Grind pears, onions, and bell peppers. Drain off all liquid.
Combine vinegar, sugar, salt, pickling spices, and turmeric in a large kettle. Boil 10 minutes. Add ground fruit and vegetables; bring to a boil. Boil 15 minutes. Spoon into hot sterilized jars and seal quickly.
*Process for 15 minutes in a boiling-water canner, or 20 minutes to 25 minutes in higher altitudes.
Makes about six pints.

*A large stock pot will work as well. Place jars in boiling water and add more boiling water if necessary to make sure jars are covered with about an inch of water. Also make sure jars are about an inch apart. You don't want them touching each other during processing.

Monster Cookies

Monster Cookies
From: Baker

MONSTER COOKIES

1/3 cup margarine or butter(2-2/3 oz)(75 g)
8 ounces peanut butter(225 g)
3/4 cup brown sugar(5-1/3 oz)(150 g)
2/3 cup white sugar(4.75 oz)(135 g)
2 eggs
9.875 ounces oatmeal(280 g)
1-1/3 teaspoons baking soda
1 teaspoon vanilla(5 ml)
2-2/3 ounces M&M's
2-2/3 ounces chocolate chips

Beat together sugars, butter, and peanut butter. Mix in rest of ingredients, except for the candies. When blended fold in the candies. Chill dough.

Scoop out onto a cookie sheet lined with baking paper. Trust me, they work better that way, one of the few cookies I say that about. Flatten cookie and bake at 350 F until done. Hard to say how long, it depends on the size of the cookie. For little ones check after 8 to 10 minutes. Done when lightly browned, but they don't change color a LOT unles way overdone.

Bread Machine Cinnamon Rolls (Link)

Shared by: FairyChatMom
From: About.com Desserts/Baking

French-style onion soup (Link)

Shared by Filbert 
From: Allrecipes UK

Filbert says she didn't slice the onions finely enough so that they were underdone, so beware. :)

Pepper Jelly with Cream Cheese

Pepper Jelly 'n Cream Cheese
from swampbear

From swampy's account of his 2013 4th of July celebration:

"Besides a feast of ribs 'n chikin, baked beans, corn sallit, coleslaw and watermelon we had munchies that consisted of pickled asparagus (homemade and YUM!), chikin sallit made with pee-kahns and cranberries (also tres YUM!), and pepper jelly with cream cheese. Don't know as I've ever explained pepper jelly 'n cream cheese before but it is one of those quintessential of all southern USA horseoveries. It's just like it sounds. A block of cream cheese with pepper jelly spread over the top. One takes a butter knife, whacks off some cream cheese 'n pepper jelly and slaps it on top of whatever kind of cracker floats yer boat. Pepper jelly done right is a combo of spicy and sweet and cream cheese just sets it off. One of the nummiest of nummies evah! So, good company, good drink (beerverages and Jell-O shooters), good food and a good time for all."

Thursday, July 4, 2013

Super Easy Slow Cooker Barbecue Ribs (Link)

Super Easy Slow Cooker Barbecue Ribs

Shared by gardentraveler

From: foodista

For those of us who are less inclined to smoke/grill. Yes, I know it's not the same. :)

Do you Bar-B-Que? (link)

For our cooking techniques category, a thread where lieu asks the collective SDMB about smoking and grilling. 


Saturday, June 29, 2013

Brownies, Brownies, Brownies! (Link)

Brownies, Brownies, Brownies!
Shared by anyrose
from Backwoods Home eZine (scroll down)

Bacon Brownies

1/4 pound bacon, cut into 1/4-inch dice
2 tablespoons honey
1/2 cup melted butter
1 cup brown sugar
1/4 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs, lightly beaten
3/4 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Grease an 8-inch square baking dish.
Fry bacon in a skillet over medium-high heat until nearly crisp, about 5 minutes. Add honey and stir until the foaming subsides. Remove the bacon with a slotted spoon to a plate to cool.
Mix melted butter, brown sugar, white sugar, and vanilla extract in a large bowl; mix in eggs.
Sift flour, cocoa powder, and salt together in a bowl; add to the egg mixture. Fold bacon and chocolate chips into the mixture; pour into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Allow brownies to cool for 20 minutes before cutting into squares.
Serves: 12 (or in SOME people's case, serves 1) ;-)  

Amaretto Brownies

1 1/2 cups chocolate syrup
1 cup all-purpose flour
1 cup white sugar
1/2 cup butter
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt

2 cups confectioners' sugar
1/2 cup butter
1/4 cup amaretto liqueur
3 drops almond extract

1 cup chocolate chips
2 tablespoons butter

Preheat oven to 350 degrees F. Grease a 9x13 baking pan.

Mix chocolate syrup, flour, white sugar, 1/2 cup butter, eggs, vanilla extract, and salt together in a bowl until smooth; spread into prepared baking pan.

Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 30 to 45 minutes. Allow to cool completely.

Beat confectioners' sugar, 1/2 cup butter, amaretto liqueur, and almond extract in a bowl until smooth; spread over cooled brownies.

Stir chocolate chips and 2 tablespoons butter together in a saucepan over low heat until melted and smooth, 1 to 2 minutes. Let cool slightly and drizzle over frosted brownies.

Serves: 24





Cilantro-Lime Chipotle Chicken Slaw


Cilantro-Lime Chipotle Chicken Slaw
from: Dottygumdrop

1/2 cup mayo (plus a little more if needed)
1 chipotle in adobo sauce (minced; I usually blitz up a whole tin in the mini-processor, then just used 1 Tbs of the paste)
1½ Tbs Dijon mustard
1½ tsp cumin
3 Tbs lime juice (about 1½ limes)
salt and pepper
1 small red onion, finely diced
4 Tbs cilantro, coarsely chopped
1 medium carrot, shredded
½ small white cabbage, finely sliced
3-4 cups chopped, cooked chicken

1. In a small bowl, mix mayo, chipotle, Dijon, cumin, lime juice, salt and pepper..
2. In a separate bowl, stir red onion and cilantro, shredded carrot, cabbage and chicken together, then pour mayo mix over it and stir all together. Add more mayo and lime juice if the mix appears a little dry.
3. Cool in fridge for several hours to let flavours merge, then serve in lettuce wraps, with some avocado or on French bread with a slice of provolone.

The Bobbio Reuben

The Bobbio Reuben
from VunderBob

Bobbio writes: This is my creation, so if you're a Reuben purist, tough noogies.

Per sammich:

2 slices pumpernickel
2 slices deli Swiss cheese
enough homemade applewood smoked pastrami to cover bread
3 slices peppered bacon
Thousand Island salad dressing to taste
sauerkraut to taste

Assemble bread, cheese, pastrami, and bacon into standard sammich stack, nuke until cheese is melty, then add kraut and dressing. Nom nom nom will ensue.  

Smoked Ribs

Smoked Ribs
from lieu

I tried Johnny Trigg's receipe and love it.
Dry rub and 2 hours with the bone side down.
Then put Squeeze Parkay, Tiger Sauce, brown sugar and honey on the meat, wrap it in foil, turn it meat side down (so can soak in) and return to heat for 1 hour.
Then remove from foil and bone side down for 1 hour to finish.
They were incredibly moist, tender and had a fantastic flavor. I substituted agave nectar for honey.