Recipes

[vabreeze]

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@Katcat1 wrote:

@Bluffbaker  try some breakfast sausage in your cornbread dressing next time.  I make my cornbread (sometimes I used Jiffy cornbread mix & use 2 boxes in an 8x8 pan).  Then I buy hot breakfast sausage in the roll and cook slashing into it with a big fork or spoon so it crumbles, drain fat and add to your cornbread and add your other ingredients.  Your recipie is somewhat different from mine but it sounds very good and I think you will like the sausage for a change.  If you don't like hot then buy regular sausage.  Happpy Holidays.  

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Or you could make your own breakfast sausage, thanks to the recipe provided by VaBelle35!  I plan to make it-- just need to go out to buy some ground pork which is sold inexpensively at Lidl's. 

[VaBelle35]

Slow Cooker Coconut Chicken Curry

I love this recipe. So easy. I will make the sauce the night before and leave it in the blender jar and cook it the next day.

Ingredients

2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes

1 whole Onion, Peeled And Halved

2 cloves Garlic, Peeled

1 whole Small Green Bell Pepper, Seeded And Quartered

1 can (156ml Can) Tomato Paste

1 can (about 400ml Can) Coconut Milk

1/2 teaspoon Salt

1 Tablespoon Curry Powder

1 Tablespoon Garam Masala (Indian Spice Mix)

2 whole Dry Red Chili Peppers (optional For Extra Heat))

2 Tablespoons Water

1/2 Tablespoon Cornstarch

1 bunch Coriander (optional, For Decoration)

Preparation Instructions

1. Place chicken cubes inside the slow cooker.

2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time. 4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

NEXT INGREDIENT: CORN STARCH

[Zhills]

Cream Puffs from Betty Crocker

• Prep: 50MIN     Total:  2 HR 0 MIN          Servings: 12

Ingredients

Puffs

1 cup water

½ cup butter or stick margarine

1 cup Gold Medal™ all-purpose flour

4 whole eggs

Filling

1/3 cup granulated sugar

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups half-and-half

2 egg yolks, slightly beaten

2 teaspoons vanilla

Garnish

1 tablespoon powdered sugar

¼ cup chocolate topping

Steps

• 1 Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and 1/2 cup butter to rolling boil. Stir in flour. Reduce heat to low; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
• 2 Beat in eggs, all at once, with spoon. Continue beating until smooth. Drop dough by level tablespoonfuls about 1 1/2 inches apart on ungreased cookie sheets to make 36 profiteroles.
• 3 Bake 20 to 25 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
• 4 Meanwhile, in 2-quart saucepan, mix granulated sugar, cornstarch and salt. Gradually stir in half-and-half. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat. Stir in 2 tablespoons butter and the vanilla.
• 5 Pour filling into bowl. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour or until cool.
• 6 Cut puffs horizontally in half. Fill puffs with filling; replace tops. Sift powdered sugar over tops. Cover; refrigerate until serving. Serve drizzled with chocolate topping. Store remaining puffs covered in refrigerator.

Shape oblong and you have Eclairs!

Next ingredient:  Pineapple

[walker]

I am not sure where I got this recipe but, if here, thanks to poster.  It is very good.

PINEAPPLE Quiche

2 Tablespoons oil

2 cups onions, diced (or less)

2 cups PINEAPPLE, diced

1 roll refrigerated pie crust

3 eggs, beaten

1 cup heavy cream

1 1/2 teaspoons salt

1/2 teaspoon pepper

1/4 cup ham, diced

1 1/2 cups cheddar cheese, grated

2  Tablespoons chives, chopped

Preheat oven to 350.  Heat oil on med-hi and sauté onions, about 15 minutes.  Add PINEAPPLE and sauté for 1-2 minutes.  Remove from heat and cool.  Put pie crust in quiche pan or pie pan.  Mix eggs, cream, salt and pepper.

Take cooled onions and PINEAPPLE and put in pie crust.  Add ham and cheese.  Pour egg mixture over that and top with chives.

Bake for 1 hour.

NEXT INGREDIENT ....... RAISINS

[VaBelle35]

Pineapple Margarita Recipe courtesy of Ina Garten Total:10 minPrep: 10 min Yield: 8 cccktails Level: Easy Ingredients 2 cups lime juice, about 20 limes 2 cups white tequila 2 cups Triple Sec 2 1/2 cups fresh pineapple juice Fresh pineapple slices, for garnish Directions Combine the lime juice, tequila, Triple Sec, and pineapple juice. Fill a cocktail shaker 1/2-way with ice and fill 2/3 full with the margarita mixture. Shake for 30 seconds and pour into glasses. Decorate with fresh pineapple slices and serve ice cold. NEXT INGREDIENT: ICE CUBES

[walker]

OK.......take a tall glass....fill with ICE CUBES.....pour in your favorite spirits.....top with favorite mix and enjoy!!!!  CHEERS!

(sorry...if you have a good recipe for Ice Cubes...please post.)

NEXT INGREDIENT....... RAISINS

[flbettyboop]

Place cherry in ice cube tray add water and freeze.

Boop

[Zhills]

Wow @walker  this makes 2!  Just what we need in the middle of Winter!  LOL

Ninja Snow Cone
3/4 Cup White Sugar
3/4 Cup Water
1 Pkg Unsweetened Fruit Flavored drink mix (13 oz)
4 to 5 Cups Ice Cubes
Make basic simple syrup by combining sugar and water in a saucepan and bringing to a boil. Reduce heat to medium and simmer for 3 minutes. Remove from heat and stir in flavored drink mix of your choice.
Make Cherry, Grape, Orange, and Fruit Punch by following the same recipe and changing the powdered flavor. Place in resealable 12 oz. squirt bottle. Note: can be stored in the refrigerator for up to a month.

Next ingredient:  Raisins

[Zhills]

Microwave "Baked Apples"

Core 1 apple of your choice.  Leave bottom intact.  Place in Microwave safe dish.

Fill cavity with raisins, brown sugar and a small tad of butter.  Cinnamon optional.  (some use maple syrup)

Cover with napkin or parchment paper and microwave on high 3-5 mins until tender.  I like mine 5 mins!

Next ingredient:   Italian Seasoning (something not Sunday Sauce)

[VaBelle35]

Italian Garlic Knots 12 Rhodes Texas Rolls, thawed but still cold 1/2 cup grated Parmesan cheese 1 teaspoon dried parsley or Italian Seasoning 1/2 teaspoon garlic salt or 1/4 teaspoon salt + fresh garlic minced 1/4 cup butter, melted Instructions Roll each roll into a 9-inch rope. Tie in a knot. In a bowl, combine cheese, parsley and garlic salt. Dip each knot in melted butter and then in cheese mixture. Place in a sprayed 12 cup muffin tin. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350 degrees F 15-20 minutes or until golden brown. NEXT INGREDIENT: Beef