Cicada Recipes
Shared by Spiderman
from Gizmodo
Saturday, June 29, 2013
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.
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.
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.
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!
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.
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
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 CookbookIt's a quick and easy meal. Next time, I'll try pork. I bet it'd be good with unsweetened applesauce instead of jam.
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!
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."
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
Directions:
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.
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
Directions:
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.
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
milk
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.
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
milk
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 Allrecipes.com. 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.
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 Allrecipes.com. 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.
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
Cover
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.
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
Cover
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.
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.
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