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

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
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


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: 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.


from: sahirrnee

1lb Bacon - 1 lb Smokies - 1 stick Butter - 2 cups Brown Sugar
Preheat oven to 375F. Cut bacon into thirds and wrap each Smokie. Place wrapped Smokies in a single layer in a baking dish. Melt butter and 1 cup of brown sugar. Stir until mixed well. Pour butter and brown sugar mixture on the Smokies and Bacon. Sprinkle the other cup of brown sugar evenly over the Smokies. Bake 15-20 minutes. Turn heat up to 400F for 5 minutes or until bacon becomes crispy.  

Chicken with Cream of Whatever

Chicken with Cream of Whatever
from: gotpasswords

Similar to the Mumper classic, Death Chicken. Make sure to read comments for variations also. Posted in response to this request for a recipe.

Two cans cream of whatever, one cup white rice, one cup water. Mix in a 9x9 casserole. Lay chicken on top and season, then bake at 350 for one and a quarter hours. This easily doubles using a 9x13 pan.

Note on the rice... Use regular white rice. Not instant and not calrose (The stuff I normally use in a rice cooker doesn't cook right in this recipe)

If the breasts are boneless, check how things are doing after an hour. I normally use bone-in thighs or leg quarters.

Breakfast Hacks (Link)

Breakfast Hacks
Shared by: gardentraveler
From: Buzzfeed

I thought several of these sounded yummy. My favorite was the one where you make hash browns in a waffle iron.

Shrimp and Broccoli with Mrs. Plant v.3.0's Garlic Chili Sauce (Links)

Shrimp and Broccoli with Mrs. Plant v.3.0's Garlic Chili Sauce (Links)
Shared by carnivorousplant


from Silver Tyger

1.25 lbs ground turkey
1.25 lbs ground beef
1 cup-ish whole wheat bread crumbs (I did two pieces of bread in the food processor. Pretty sure it was more than a cup)
1 egg (anybody know why these recipes always call for an egg?)
1/2 onion, diced (threw it in the food processor too. Onions kill me)
3 or so cloves of garlic, minced
1/2 cup-ish shredded carrot (I did a double handful of baby carrots, in the food processor)
1/2 cup parmesan cheese
1 tsp salt
1/2 tsp black pepper
2 tsp basil
2 tsp parsley
1/2 tsp red pepper flakes
about 1/2 tsp Angostura bitters (I can't tell if that made a difference or not, so optional)

Mix, form into 2 inch balls, cook at 400 degrees for 20 minutes. I put mine on wire racks on foil lined cookie sheets, but they didn't make as much of a mess as I expected.

I think next time I'll try putting some pureed zucchini and/or spinach in there, because I don't eat enough produce. Oh, and I think cook the onions first so they're a little caramelized, because ah, yeah. They taste good cold too, which was the plan because I'm taking them in my lunch.  

Cicada Recipes (Link)

Cicada Recipes
Shared by Spiderman
from Gizmodo

Blueberry Banana Pie

Blueberry Banana Pie

from lieu

From lieu: The wife makes a pretty good banana dessert.  The crust is made of crushed pecans, flour and butter that you bake in a Pyrex dish. Then you put this Dream Whip like stuff in the middle, lay banana slices on top of that and then cover with blueberry pie filling. Chill that in the fridge until you're ready to serve, then slice it up and sprinkle spider eggs on top... delish!

From GT: There are a bunch of blueberry banana pie recipes on the Web. All the ones I saw had cream cheese in the filling as well as Dream Whip or Cool Whip. Here's an example.  Didn't see one with pecans in the crust, though. Here's an example recipe.

freckafree's Fabulous Salad

Fabulous Salad
from freckafree

Mixed greens, grapefruit sections, cucumber, feta cheese, red onion, walnuts, and kalamata olives with a dressing made of oil and grapefruit vinegar plus a couple of tablespoons of grapefruit juice.

Korean Short Ribs (Link) also cucumber thing (Link)

Korean Short Ribs (Link) also (spicy) cucumber thing (Link)
Shared by carnivorousplant

swampy's World-Renowned Eytalian Chikin

swampy's World-Renowned Eytalian Chikin
from swampbear

I have my world renowned Eyetalian chikin cookin' away in a slow cooker for tomorrow night's dindin. Eyetalian chikin how do you make that you ask? Take one largish chikin or chikin pieces like I'm usin' today (boobs, laigs and thighs) drop said chikin into your slow cooker and pour a bottle of your favorite Eyetalian sallit dressin' over the chikin and slow cook. Voila! Eyetalian chikin!  

Double grilled cheese & bacon sandwiches

Double grilled cheese & bacon sandwiches
from 2gigch1

Cook bacon and set aside in layers of paper towels to drain. Lightly toast bread for sandwiches. Place 2 strips of bacon between 2 slices of American cheese and grill cheese sandwiches normally.

The toasting prevents the bread from soaking up excess butter. The double layer of cheese melts all around the bacon locking it inside the bread. Also great cold later.  

Chicken with Teriyaki-ish Sauce (AKA Caramelized Onion Chicken)

Chicken with Teriyaki-ish Sauce
From FairyChatMom

Supper was good - it was a recipe from a diabetic diet cookbook. The chicken and onions were simmered in a sauce of peach preserves, wine vinegar, soy sauce, and ginger - kinda like teriyaki with a little fruit. We decided when we have it again, I'm going to sauté some more veggies - green beans, julienned carrots, shredded cabbage, mushrooms, zucchini... The recipe also said you can use orange marmalade, apricot jam, or raspberry jam, and you could use pork instead of chicken. I think the recipe is a keeper.

From a later MMP - the actual recipe

Caramelized Onion Chicken – from The Diabetes Comfort Food Cookbook

1/2 cup no-sugar-added jam (peach, apricot, red raspberry, or orange marmalade)
1½ tsp fresh grated ginger (I used ground ginger)
1 Tbsp red wine vinegar
1 Tbsp lower-sodium soy sauce

Mix the above together and set aside.

1 pound boneless, skinless chicken breasts, ½” thick – I recommend cutting them into bite-size pieces, but strips work, too
Salt and pepper to taste.

1½ Tbsp canola oil (I’ve also used olive oil)

One medium onion, halved and sliced (I use a big onion – I like onions!)

Sprinkle salt and pepper on chicken. Heat 1 Tbsp of oil in large skillet. Sear chicken for about 5 minutes per side or till done. Remove from pan and set aside.

Add remaining oil to skillet. Sauté about 4-5 minutes till browned. Add jam sauce and lower the heat to simmer for 1-2 minutes. Add chicken and cook 2 more minutes.

We eat it over rice and it's enough for 2. I bet it’d be good over noodles also. I think mushrooms would be a nice addition, and maybe peas? Or thinly sliced carrots? The recipe recommends using pork loin in place of the chicken – that also sounds yum!
It's a quick and easy meal. Next time, I'll try pork. I bet it'd be good with unsweetened applesauce instead of jam.

Deviled Egg Extravaganza

Deviled Egg Extravaganza
from: sahirrnee, FairyChatMom, freckafree, AprilR, anyrose, swampbear, Yllaria, Spiderman

Post 50 in this MMP had all kinds of deviled-egg discussion. (I think it actually started with FCM mentioning that she wanted to make colored deviled eggs, but I can't find that post.) I've copied in all the follow-up comments I could find.

Colored Devil Eggs
from sahirrnee

I'm not going to type out the whole recipe because the deviled part sounds yukky.

Anyway hard boil and peel your eggs like normal.
Cut in half and set the yolks aside.

Fill wide glasses or coffee mugs 2/3 with water, add three drops of food coloring and 1/4 tsp vinegar.
Put the egg whites in and allow them to sit until they are the desired color.
Take them out and let them drain on paper towels.

Then make your usual filling and stuff.

Their filling called for just mayo or a 50/50 mayo/miracle whip.

My filling is mayo, yellow mustard, vinegar, salt and pepper.
About 1 tsp of mustard to 3 Tbls of Mayo, salt and pepper and mix to the right consistency adding little bits of mayo or mustard as needed to taste and to get the right consistency,
Then I add a little apple cider vinegar for a bit of a bite.

Comment from FairyChatMom:
sari - I found that same recipe when I searched yesterday evening - not on facebook, since I don't use that, but still. In fact, the one I saw posted recommended using the neon food coloring, which I'll probably do.

My deviled eggs have mayo, mustard, vinegar, pickle relish, and onion salt. When I take them to Mom's, I'll have the whites (pastels?? ) in one container and the filling in a plastic bag. I'll cut off the corner of the plastic bag and squoosh out the filling into the egg halves after I get there. Not near as messy as trying to carry a tray of prepared eggs on a 2+ hour car trip.

Comment from freckafree:
How can you have deviled eggs that don't contain mustard and vinegar?!?? If they aren't "deviled" with something sharp-tasting or spicy, they're just stuffed eggs!

Comment from April R:
My deviled eggs always had dill relish in them and a sprinkle of paprika on top, but other than that basically the same as yours minus the apple cider vinegar.

Comment from anyrose:
I mash the yolks with mayo and cayenne and parsley

Comment from swampbear:
I use dill relish in my deviled aigs too Apes. Also just a little bit of honey.

Comment from Yllaria:

My Mom's deviled eggs were always mayo and pickle relish, sometimes with an extra dash of pickle water. I've never settled on a My Recipe for deviled eggs. They're different every time. It amuses me to mix in, or top with, that cheap caviar. Eggs in/on eggs. But it's never worked out well enough to be My Recipe.

Comment from Spiderman:
As for deviled eggs, anyone making deviled egg chicks?

And, because it was apparently the week for deviled eggs in the world, here's a tweet from Ari Shapiro, (NPR reporter) recommending using street celery shrub in deviled eggs.

And...the recipe FCM used. She reports she "bought neon food coloring that had pink, purple, blue, and green."

Brownie in a Mug

Brownie in a Mug
from freckafree (alternate version below from peedin)

2 tablespoons butter, melted
2 tablespoons water
1/4 teaspoon vanilla extract
1 dash salt
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour


In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.

Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.

Microwave for 60 to 90 seconds. Center should be slightly molten.

It will be very hot, so be sure to add a big ol' scoop of ice cream.

Alternate version from peedin:

Alternate brownie in a mug recipe: Buy No-Pudge Brownie mix (Trader Joe's has their own version which is just as good). Mix 2 TBS. brownie mix with 1 TBS vanilla yogurt and nuke. One serving may not be enough.

Syrian Chicken

Syrian Chicken
from janis_and_c0

Gather around me, chilluns and I will tell ye of the Syrian Chicken.
First of all ye must have the chicken pieces, as many as will feed ye family, thawed well. Then ye must have the butter, athough the margarine will do. And ye must apply the pot to the fire, and melt the butter, and put the garlic into it. and the garlic should be chopped fine, and should be about half a bulb's worth. And when ye have the garlic butter, then it is time for the adding of the chicken. And the chicken shall be sauteed until brown-ish on the outside, but not too long. The chicken is removed from the pot, and the fire shall be dwindled to about medium. And the can of Tomato paste is added. and a cup of water that is hot and more cinnimon that ye think should go in there, at least a spoonsfull, and the salt and the pepper. Still the pot well. Add the chicken and the potatoes that have been chopped. Cover with water, and let the fire cook until the chicken is all cooked. And ye can add a bag of vegatables, if ye desire.  

Janis' Nommy Potato-cheese-beer soup

Janis' Nommy Potato-cheese-beer soup
from janis_and_c0

6-8 large potatoes, cut into chunks
2-3 stalks celery, chopped
1 large onion, diced
2 1/2 C sharp cheddar cheese
1 bottle beer
4 T margarine or butter
salt & pepper to taste

Melt butter in bottom of large pot & saute onions & celery till soft
add potatoes & fill up pot halfway with water
stir in beer & add enough milk to pot to cover potatoes, then salt & pepper.
simmer until potatoes are soft.
remove from heat & stir in cheese.
Allow to cool & serve.  

SpazCat's Modfied Jambalaya

SpazCat's Modfied Jambalaya
from SpazCat

Spaz says: "I'm going to share my jambalaya recipe with y'all and for later recipe blogification. It's good stuff. It's called modified because it's based off of the Campbell's Kitchen Jambalaya on I left a few things out and added a few things in to personalize it to my taste."

2 cups chicken broth
1/2 tablespoon red pepper flakes
1-2 green peppers, diced
1-2 onions, diced
2 cups of celery, diced (I like to use the center stalks of the celery and the leaves)
1 can diced tomatoes
1 kielbasa or andouille sausage, cut into chunks
1 cup white rice

Pull out your slow cooker. Add onion, green peppers, celery, tomatoes, and sausage. Mix it up a little. Add rice over the top. Add red pepper flakes over the top of that. Cover and cook on low for about 7 hours. Enjoy.

Note: I added 1-2 teaspoons of cumin (can't remember how many now) to the pot I'm making now. I'll let you know how that goes.  

Saturday, February 2, 2013

Spicy Parsnip Soup

Spicy Parsnip Soup
From: ScareyFaerie (with a note from Filbert)

Swampy, there isn't a recipe as such, usually it involves whatever happens to be in the fridge along with a mound of parsnips!

This time it will be parsnips, carrots, onion, garlic, celery, vegetable stock (enough to cover the chopped veggies), hot curry powder, cumin, cayenne pepper and salt. The proportions of curry powder depend on your taste, I like mine with quite a kick so I put three teaspoons of curry powder in, with a teaspoon and a half of cumin, a teaspoon of cayenne and sometimes a bit of chilli powder too. Bring to a boil, cook for about 20mins until the veggies are tender, throw it in a food processor and blend to your chosen consistency. I like mine quite thick, so I don't blend it too much. Then service with a swirl of sour cream or creme fraiche, if you feel like it.

From Filbert:
My spicy parsnip soup involves roasting parsnips (and random other veg), along with spices, then blending with stock. I has quite a few homegrown parsnips this year, so I've been trying to find new ways to eat 'em.

Wednesday, January 30, 2013

Jynxster's Brussels Sprout Recipe

Jynxster's Brussels Sprout Recipe

From: Jynxster

Cut off stub end and throw away.
Cut sprout in halves.
Chop up some onion
Brown some pine nuts it about 1/4 tbsp of buttah, set aside.
Melt 1/2 a stick of buttah in a fry pan.
Add chopped onion to pan
Place brussel sprouts face down in the buttah and onions
Put heat on medium high
Leave it alone for 8 minutes or so.
Check in to see if you need to add more buttah (I always add at least another 1/4). Brussel sprouts should start to looked burned, thats the way you want them.
Remove cover and continue to cook to your taste consistency.
Serve with pine nuts.
Die of a heart attack because you just consumed most of a stick of butter in one sitting.

Skewered Brussels Sprouts a la flytrap

Skewered Brussels Sprouts a la flytrap
from: carnivorousplant

Steam the sprouts in the microwave for three minutes so you can get them on a skewer.
Marinate ten of the above sprouts with two cloves of garlic, a marble sized piece of ginger, chopped green onions, olive and sesame oil while the ribs cook.
Skewer the sprouts, alternating with bacon.
Grill until charred all over.