Aunt Lola's Fudge Cake
From Ethilrist
4 tbsp shortening
2 c sugar
2 eggs
4 sq unsweetened chocolate, melted
1 3/4 cup flour
3 tsp baking powder
1/4 tsp salt
1 1/2 c milk
1 c chopped nuts
1 tsp vanilla
Preheat oven to 350 degrees.
Prepare pans.
Sift together flour, salt & baking powder.
In a large bowl, combine shortening & sugar. Add eggs, 1 at a time.
Add chocolate. Add milk & flour mix, 1/3 at a time each,
alternating. Add vanilla. Add nuts.
Pour into pans.
Bake 40-45 minutes. Keep an eye on it for the last 5-10 minutes as this cake scorches easily.
Monday, October 22, 2012
Friday, September 28, 2012
Chicken Saute’ with Lemon, Cumin and Parsley
Chicken Saute’ with Lemon, Cumin and Parsley
From: AprilR
Serves 9
Ingredients:
3 lemons
9 Tbl.Olive Oil
3 large red onions, thinly sliced
3 medium cloves of garlic, smashed and peeled. ( I just use my press)
2 ¼ tsp. ground cumin
Salt and fresh ground pepper
¾ cup chopped fresh flat-leaf (Italian) parsley
6 boneless, skinless chicken breasts trimmed and cut into ½- inch thin strips.
Finely grate 3 tsp. zest from the lemons and then juice the lemons.
Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 5-8 minutes. Add the chicken, lemon zest, cumin, ½ tsp. salt, ¾ tsp. pepper and cook, sauteing, until the chicken is just cooked through, 12-18 minutes. Remove the skillet from the heat and stir in the parsley and 6 Tbs. of the lemon juice. Discard the garlic if you like ( only need to if smashed and large pieces present). Season to taste with salt and pepper.
The idea is to serve it warm over a bed of fresh spinach leaves. It is going to be great. A bunch of us are making batches and then our woman's axillary is going to have a 3 course sit down dinner and devotional.
From: AprilR
Serves 9
Ingredients:
3 lemons
9 Tbl.Olive Oil
3 large red onions, thinly sliced
3 medium cloves of garlic, smashed and peeled. ( I just use my press)
2 ¼ tsp. ground cumin
Salt and fresh ground pepper
¾ cup chopped fresh flat-leaf (Italian) parsley
6 boneless, skinless chicken breasts trimmed and cut into ½- inch thin strips.
Finely grate 3 tsp. zest from the lemons and then juice the lemons.
Heat the oil in a 12-inch skillet over medium heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften, 5-8 minutes. Add the chicken, lemon zest, cumin, ½ tsp. salt, ¾ tsp. pepper and cook, sauteing, until the chicken is just cooked through, 12-18 minutes. Remove the skillet from the heat and stir in the parsley and 6 Tbs. of the lemon juice. Discard the garlic if you like ( only need to if smashed and large pieces present). Season to taste with salt and pepper.
The idea is to serve it warm over a bed of fresh spinach leaves. It is going to be great. A bunch of us are making batches and then our woman's axillary is going to have a 3 course sit down dinner and devotional.
Saturday, September 22, 2012
Shrimp Scampi Bake (Link)
Shrimp Scampi Bake
Shared by FairyChatMom
From: allrecipes
And speaking of last night's supper, I used this recipe as a basis, but I changed a bunch. First off, I melted half of the butter called for in a large frying pan, then tossed in onions and mushrooms and sauteed. Then I added the other ingredients (but not the rest of the butter - it was just too much!!) plus some white wine - maybe half a cup? Once that was all blended and hot, I added a pound of shrimp, mixed it up, put on the lid, and let it cook for about 3 minutes. I mixed it again, gave it another minute to be sure the shrimps were cooked, then served it over pasta. I know dijon mustard isn't a standard scampi ingredient, but it added a nice surprise flavor.
It does need more sauce, but I refuse to have a full cup of butter. I shall figure out how to deal with that. But it is a yummy recipe.
Shared by FairyChatMom
From: allrecipes
And speaking of last night's supper, I used this recipe as a basis, but I changed a bunch. First off, I melted half of the butter called for in a large frying pan, then tossed in onions and mushrooms and sauteed. Then I added the other ingredients (but not the rest of the butter - it was just too much!!) plus some white wine - maybe half a cup? Once that was all blended and hot, I added a pound of shrimp, mixed it up, put on the lid, and let it cook for about 3 minutes. I mixed it again, gave it another minute to be sure the shrimps were cooked, then served it over pasta. I know dijon mustard isn't a standard scampi ingredient, but it added a nice surprise flavor.
It does need more sauce, but I refuse to have a full cup of butter. I shall figure out how to deal with that. But it is a yummy recipe.
Italian Beef
Italian Beef
from tarragon918
I made Italian Beef in the crock pot tonight for dinner, it was so good! I just looked up a recipe on the Internet, so it's not really mine but here it is anyways:
1 medium onion, sliced in quarters
1 jar of pepperoncini
2-4 lb. pot roast, I used boneless chuck roast
@ 1 cup of beef bouillon
2 packets of good seasons zesty Italian dressing
I put the quartered onion in the bottom of the crock pot, followed by 1/2 the jar of peppers, along with half the liquid, next the roast, then the packets of dressing, followed by the beef bouillon and finally the rest of the jar of peppers. Cover the lid and cook on low at least 7 hours, or until the meat is "shreddable." Serve on sub rolls or french roll, with whatever condiments you prefer. It is a bit spicy from the peppers, but not too much I guess from them being cooked so long! I even ate a couple of them, believe it or not.
And we used provolone cheese but I tell you, I could have eaten just
the beef on the roll and it would have melted in my mouth (well,
practically). Very delicious,and -very- easy.
from tarragon918
I made Italian Beef in the crock pot tonight for dinner, it was so good! I just looked up a recipe on the Internet, so it's not really mine but here it is anyways:
1 medium onion, sliced in quarters
1 jar of pepperoncini
2-4 lb. pot roast, I used boneless chuck roast
@ 1 cup of beef bouillon
2 packets of good seasons zesty Italian dressing
I put the quartered onion in the bottom of the crock pot, followed by 1/2 the jar of peppers, along with half the liquid, next the roast, then the packets of dressing, followed by the beef bouillon and finally the rest of the jar of peppers. Cover the lid and cook on low at least 7 hours, or until the meat is "shreddable." Serve on sub rolls or french roll, with whatever condiments you prefer. It is a bit spicy from the peppers, but not too much I guess from them being cooked so long! I even ate a couple of them, believe it or not.
And we used provolone cheese but I tell you, I could have eaten just
the beef on the roll and it would have melted in my mouth (well,
practically). Very delicious,and -very- easy.
Eggplant Parmesan, Healthier Version
Eggplant Parmesan, Healthier Version
From: tarragon918
The eggplant parmesan, healthier version, turned out delicious! So, here is the recipe (which is kinda made up by me, from several that I saw online):
Need: 1 or 2 medium to large eggplants (you can peel them or not, your preference)
panko bread crumbs, a couple of eggs, beaten with @ tablespoon of water.
Preheat oven to 375 F, spray baking sheets with cooking spray
Slice eggplant into slices about 1/4-1/2 in. thick, dip in egg mixture, then dredge in panko bread crumbs (I suggest using a ziplock bag - less messy!). Bake them at 375 for 30 minutes, turning once after 15 minutes.
You'll need at least 24 oz. of tomato sauce - I used some spaghetti sauce straight from the jar. But you do need a big jar (the really big jar, actually LOL).
Cheeses: ricotta (I used the part skim one), the bigger container if you like it cheesy, or the smaller one if not. Mix in 1 beaten egg, Italian spices of your liking (basil, oregano, parsley), a little salt and pepper and about 1/3 cup of freshly grated parmesan cheese.
I used a 9X13 glass dish, and started with a layer of sauce, then a layer of eggplant slices, then the ricotta cheese mixture, followed by a light sprinking of shredded mozzerella cheese, then more sauce, eggplant, and so on. You should have at least two layers - that's enough, really. End with a layer of sauce, mozzerella cheese on top of that, and about another 1/3 cup of the parmesan on top of all of it. Cover with foil and bake at 375 F for about 30 minutes. Take off the foil and bake another 10 minutes or so, until the cheese browns some more.
Mine was not saucy enough, really, but it tasted sooo good. There were NOT any leftovers,and I was sad about that. But it will definitely be made again, probably next week!
From: tarragon918
The eggplant parmesan, healthier version, turned out delicious! So, here is the recipe (which is kinda made up by me, from several that I saw online):
Need: 1 or 2 medium to large eggplants (you can peel them or not, your preference)
panko bread crumbs, a couple of eggs, beaten with @ tablespoon of water.
Preheat oven to 375 F, spray baking sheets with cooking spray
Slice eggplant into slices about 1/4-1/2 in. thick, dip in egg mixture, then dredge in panko bread crumbs (I suggest using a ziplock bag - less messy!). Bake them at 375 for 30 minutes, turning once after 15 minutes.
You'll need at least 24 oz. of tomato sauce - I used some spaghetti sauce straight from the jar. But you do need a big jar (the really big jar, actually LOL).
Cheeses: ricotta (I used the part skim one), the bigger container if you like it cheesy, or the smaller one if not. Mix in 1 beaten egg, Italian spices of your liking (basil, oregano, parsley), a little salt and pepper and about 1/3 cup of freshly grated parmesan cheese.
I used a 9X13 glass dish, and started with a layer of sauce, then a layer of eggplant slices, then the ricotta cheese mixture, followed by a light sprinking of shredded mozzerella cheese, then more sauce, eggplant, and so on. You should have at least two layers - that's enough, really. End with a layer of sauce, mozzerella cheese on top of that, and about another 1/3 cup of the parmesan on top of all of it. Cover with foil and bake at 375 F for about 30 minutes. Take off the foil and bake another 10 minutes or so, until the cheese browns some more.
Mine was not saucy enough, really, but it tasted sooo good. There were NOT any leftovers,and I was sad about that. But it will definitely be made again, probably next week!
Simon and Garfunkel Chicken
Simon & Garfunkel Chicken
from janis_and_c0
Chicken Parts, (legs or thighs work best)
Red or blush wine
soy sauce
garlic powder
onion
green pepper
3/4 C shredded cheese
tomato
Parsley sage, rosemary & thyme (or whatever herbs you like)
Marinate chicken pieces in Wine*, soy sauce and garlic (score or tenderize them first) (best for at least a few hours. If you can't the will still pick up some of ther marinade flavor. you can also marinate overnight) Saute them in the marinade and add what herbs you like**. (they should be white on both sides but not done in the middle) Remove from pan, and place in baking dish. Rough chop a whole onion & green pepper & cook in marinade until cooked down. Pour on top of chicken. Bake for 35 mins. Add favorite shredded cheese***, back in the oven for 15 mins. Add 1 totato on top; diced fresh. Bake 5 more mins.. This is my absolute favorite way to do chicken.
* I normally use White Zinfindel, but today am using a Muscato.
*** Mexican shredded works well for this
from janis_and_c0
Chicken Parts, (legs or thighs work best)
Red or blush wine
soy sauce
garlic powder
onion
green pepper
3/4 C shredded cheese
tomato
Parsley sage, rosemary & thyme (or whatever herbs you like)
Marinate chicken pieces in Wine*, soy sauce and garlic (score or tenderize them first) (best for at least a few hours. If you can't the will still pick up some of ther marinade flavor. you can also marinate overnight) Saute them in the marinade and add what herbs you like**. (they should be white on both sides but not done in the middle) Remove from pan, and place in baking dish. Rough chop a whole onion & green pepper & cook in marinade until cooked down. Pour on top of chicken. Bake for 35 mins. Add favorite shredded cheese***, back in the oven for 15 mins. Add 1 totato on top; diced fresh. Bake 5 more mins.. This is my absolute favorite way to do chicken.
* I normally use White Zinfindel, but today am using a Muscato.
*** Mexican shredded works well for this
Wednesday, July 4, 2012
Brussels Sprouts Wars (feat. Not much of a recipe really - with a variation
Brussels sprouts are a bone of contention in the MMP. There are two factions: the one that considers them yumm, and the one that considers them fart blossoms.
Here' are a couple of recipes from the yummmm faction:
Brussels Sprouts - not much of a recipe really
From: ems
Erm not much of a recipe really but here goes:
Bunch Brussels......trimmed of outside leaves and if they are large cut in half
Add a bit of olive oil (not much a you get the fat from the bacon) to a roasting dish/casserole dish and put the sprouts in the dish and roll them around enough to coat them.
Cut up a couple of stripes of bacon of your choice into about half inch pieces and fling willy nilly into the pan same for the onions. Season up with salt & pepper and a pinch of nutmeg. Roll everything around to ensure they are coated. Shove in oven at 350-375 for about 30 mins until they are fork tender. Eat.
Alternatively sauté onions, garlic and bacon in a cast iron skillet. Add a bunch of thinly sliced Brussels to the pan and sauté in the delicious bacony goodness. Add a splash of balsamic vinegar at the end of cooking just enough to coat them. Salt if it needs it as the bacon will add a lot & lots of black pepper. Serve. Eat. Enjoy.
Here' are a couple of recipes from the yummmm faction:
Brussels Sprouts - not much of a recipe really
From: ems
Erm not much of a recipe really but here goes:
Bunch Brussels......trimmed of outside leaves and if they are large cut in half
Add a bit of olive oil (not much a you get the fat from the bacon) to a roasting dish/casserole dish and put the sprouts in the dish and roll them around enough to coat them.
Cut up a couple of stripes of bacon of your choice into about half inch pieces and fling willy nilly into the pan same for the onions. Season up with salt & pepper and a pinch of nutmeg. Roll everything around to ensure they are coated. Shove in oven at 350-375 for about 30 mins until they are fork tender. Eat.
Alternatively sauté onions, garlic and bacon in a cast iron skillet. Add a bunch of thinly sliced Brussels to the pan and sauté in the delicious bacony goodness. Add a splash of balsamic vinegar at the end of cooking just enough to coat them. Salt if it needs it as the bacon will add a lot & lots of black pepper. Serve. Eat. Enjoy.
Sunday, March 4, 2012
Curried Fruit
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.)
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.)
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
Subscribe to:
Posts (Atom)
