Kitchen

[RespectLife]

I have cooked like a pro and eaten like a queen since finding Recipe Swap! There are SO many recipes I love....literally 7 giant notebooks full!

I'd have to say just based on the fact I have made this recipe dozens of times since finding it that Artichoke Beef Stew posted by Forrestwolf is a top favorite. It is SO easy and SO delicious! I buy stew beef at the meat market now instead of the grocery store since I have found it to be much better quality. This slow cooker recipe just melts in your mouth.

September 2012 Recipe Game

Pg 2, Post #41

I apologize, I couldn't get it to copy/paste.

May I take a moment to wish all of you a VERY BLESSED CHRISTMAS! May the Lord grant you peace and joy ....and a wonderful Christmas dinner, with your loved ones, family and friends!!

[deb5555]

Fried Rice ~From Ties

1/3 cup plain vegetable oil, like soy, corn or peanut

1/3 pound black forest ham, diced, or about 2 cups cook, cubed or shredded meat

1 onion, diced

Salt and pepper

3 cloves garlic, finely chopped

2 inch pieced fresh ginger, peeled and finely chopped

3 whole scallions, thinly sliced on bias, white and green separated

1 1/2 cups (6oz) medley frozen peas, corn, carrots

4 large eggs, lightly beaten

4 cups cold cooked long grain rice, white or jasmine rice, grains separated

Heat a large heavy bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, ginger and scallions whites and stir fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl. Return the pan to the heat and add 2 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula.

Return the pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper, and stir fry the rice to coat evenly with oil. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve

Copyright 2001 Television Food Network, G. P. All rights reserved

Love , Ties

This is just delicious!

[doxie1]

and gloria's health bread too.

doxie

[Soushi24]

Looks like I need to look up some recipes.

[nun ya]

Chicago Italian Beef by Chicagoan

5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings italian salad dressing mix
pepperoncini peppers (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3-5 sweet green peppers (according to size)
1 loaf long thin French bread

1 Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.
2 Turn over at the 6th and 12th hour interval.
3 At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.
4 Cut bread into 6 inch lengths and slice on the side lengthwise.
5 Pull roast apart with a fork, and using tongs, pile bread with meat and juice.
6 (Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.
7 Salt to taste.
8 May be frozen when cooked

[peachesncream]

On 12/15/2014 DiAnne said:

Mine would be the Cold Chocolate Snack Cake from Lola. I am not much of a baker but love that cake!

Can someone post this recipe or a link? TIA

[Barbarainnc]

Cold Chocolate Snacking Cake
(recipe source: The View From Great Island)


Ok, this chocolate cake is seriously amazing. After you bake it you pop it into the fridge to chill for a couple of hours and then enjoy with a cold glass of milk or a cup of coffee. It's a little after midnight here and I'm having a piece right now with a cold glass of milk while my sweet family is sleeping. I'm indulging in a little 'me' time. If you make this cake, I think you'll find yourself taking a bite while standing in front of the open fridge.


Cake:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Frosting:
1 cup heavy cream
6 oz good semi sweet chocolate, chopped
1/2 cup confectioner's sugar, sifted
1/3 cup dark cocoa powder, sifted

Directions: Oven: 350F

Spray an 7 1/2 x 11 1/2 brownie pan with cooking spray (you could substitute a 9x9 square pan, but the cooking time will be slightly longer and the cake will be taller).

In a medium bowl, whisk the cocoa, flour, baking powder, and salt; set aside.In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture. Spread batter into prepared pan. Tap pan firmly on counter top several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Don't over bake.

To make the frosting: Heat the cream in a 2 cup glass measuring cup in the microwave until simmering. Add in the chocolate and let sit for 10 minutes, and then stir until smooth and glossy and the chocolate is all melted. If the chocolate isn't completely melted and smooth, zap it for another 15-30 seconds in the microwave. Add the sugar and cocoa powder and whisk until completely smooth. Pour over the cooled cake. Put the cake in the refrigerator to chill and set the frosting. I like to leave it there for a couple of hours. Serve cold, and store in the fridge.

LoLa

[philogirl]

On 12/27/2014 Barbarainnc said:

Cold Chocolate Snacking Cake
(recipe source: The View From Great Island)


Ok, this chocolate cake is seriously amazing. After you bake it you pop it into the fridge to chill for a couple of hours and then enjoy with a cold glass of milk or a cup of coffee. It's a little after midnight here and I'm having a piece right now with a cold glass of milk while my sweet family is sleeping. I'm indulging in a little 'me' time. If you make this cake, I think you'll find yourself taking a bite while standing in front of the open fridge.


Cake:
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Frosting:
1 cup heavy cream
6 oz good semi sweet chocolate, chopped
1/2 cup confectioner's sugar, sifted
1/3 cup dark cocoa powder, sifted

Directions: Oven: 350F

Spray an 7 1/2 x 11 1/2 brownie pan with cooking spray (you could substitute a 9x9 square pan, but the cooking time will be slightly longer and the cake will be taller).

In a medium bowl, whisk the cocoa, flour, baking powder, and salt; set aside.In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture. Spread batter into prepared pan. Tap pan firmly on counter top several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Don't over bake.

To make the frosting: Heat the cream in a 2 cup glass measuring cup in the microwave until simmering. Add in the chocolate and let sit for 10 minutes, and then stir until smooth and glossy and the chocolate is all melted. If the chocolate isn't completely melted and smooth, zap it for another 15-30 seconds in the microwave. Add the sugar and cocoa powder and whisk until completely smooth. Pour over the cooled cake. Put the cake in the refrigerator to chill and set the frosting. I like to leave it there for a couple of hours. Serve cold, and store in the fridge.

LoLa

Thanks for posting. I'm going to have to make this!

[AuntG]

The one I make the most was a spaghetti bake (probably from Lilbit) that had canned Hormel chili in it. My DH liked it because it was different from those that just use canned spaghetti sauce.

[Soushi24]

Thought I would bump this up to see if we get anymore posts.