Honored Contributor
Posts: 10,045
Registered: ‎03-26-2010



2 cups SWEET CHERRIES, pitted and roughly chopped

2 Tablespoons each....water, sugar, and orange juice

1 Tablespoon corn starch


Combine all ingredients in saucepan and stir well.  Bring to a boil.  Then reduce to simmer for 2 minutes.


Serve over warm brownies with ice cream.  Easy recipe to double for more sauce.


NEXT INGREDIENT ..... NUTS....any type

Esteemed Contributor
Posts: 7,258
Registered: ‎11-15-2011

                                                                              from The Silver Palate Cookbook



After making this salad fresh every day for four years and never tiring of the taste, we think it’s safe to say that this one really wears well. It is dressy enough to serve as a main course; delicious enough to have in a sandwich; and so simple to assemble that you will make it often. For a different taste, substitute black walnuts.

         boneless whole chicken breasts, about 3 pounds

         1 cup crème fraiche or heavy cream

         1/2 cup dairy sour cream

         1/2 cup mayonnaise

         2 celery ribs, cut into 1-inch-long pencil strips

         1/2 cup shelled walnuts

         1 tablespoon crumbled dried tarragon

         salt and freshly ground black pepper, to taste


  1. Arrange chicken breasts in a single layer in a large jelly-roll pan. Spread evenly with crème fraiche and bake in a preheated 350F oven for 20 to 25 minutes, or until done to your taste. Remove from oven and cool.


  1.  Shred meat into bite-size pieces and transfer to a bowl.


  1.  Whisk sour cream and mayonnaise together in a small bowl and pour over chicken mixture.


  1.  Add celery, walnuts, tarragon, salt and pepper to taste, and toss well.


  1.  Refrigerate, covered, for at least 4 hours. Taste and correct seasoning before serving.   4 to 6 portions   

********  I start here and just use shredded chicken.  



Next ingredient:  Sausage, any

Honored Contributor
Posts: 10,045
Registered: ‎03-26-2010

I think I got this recipe here...very good.....and easy!




3 lbs. KIELBASA, sliced 2"

1 15 1/4 oz. can crushed pineapple

1 18 oz. Bottle BBQ Sauce

1/2 cup brown sugar

1 Tablespon ginger

1 teaspoon onion powder

1 teaspoon garlic powder


Combine everything in a slow cooker; mix well. Cook on Low 2-4 hours until warm.  Serve with rice.




Honored Contributor
Posts: 10,496
Registered: ‎05-15-2016


[ Edited ]
Charred Cauliflower and Shi******o Peppers with Picada Sauce
yield : serves 4-6
Looks like they edited the name of the pepper. It's a Japanese pepper that rhymes with shisheeto lol


  • 1 head cauliflower, trimmed, halved, and cut into 1 1/2″ wedges
  • 2 tbsp. plus 1 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 8 cloves garlic, roughly chopped
  • 1 cup canola oil, for frying
  • 12 shi******o peppers
  • 1⁄2 cup whole almonds, toasted and roughly chopped
  • 1 cup plus 1 tbsp. roughly chopped parsley
  • 1 tbsp. finely grated dark chocolate
  • 2 tsp. sherry


  1. Heat oven broiler. Arrange cauliflower in a single layer on a baking sheet. Brush both sides with 2 tbsp. olive oil and season with salt and pepper; broil, flipping once, until charred and tender, about 15 minutes. Meanwhile, heat remaining olive oil and the garlic in a 12″ skillet over medium. Cook until garlic is golden, 4–6 minutes; transfer to a bowl and let cool. Wipe skillet clean and heat canola oil over medium-high; fry peppers until blistered and slightly crisp, 4–6 minutes. Transfer peppers to paper towels to drain; season with salt. Stir almonds, 1 cup parsley, the chocolate, sherry, salt, and pepper into reserved garlic oil; spread onto a serving platter. Top with cauliflower; garnish with fried peppers and remaining parsley.

Next Ingredient: PAPAYA

Esteemed Contributor
Posts: 7,258
Registered: ‎11-15-2011



This tropical fruit salad, made with fresh papaya, mango, pineapple, bananas and grated coconut is the best tasting fruit salad... EVER!!


  • 1 papaya, peeled and diced 3/4-inch cubes (5 cups)
  • 2 mangoes, peeled and diced 3/4-inch cubes (2 1/2 cups)
  • 1 fresh pineapple, peeled and diced 3/4-inch cubes (4 cups)  reserve the juice
  • 2 lg bananas, peeled and diced 3/4-inch cubes (2 cups)
  • 1/4 cup fresh grated coconut, for garnish



Combine the papaya, mangoes, and pineapple in a large bowl and add the juice from the pineapple.

Cover and refrigerate until chilled.
Just before serving, add the bananas and garnish with fresh coconut.


Next ingredient:  Pork Chop (ribeye)





Respected Contributor
Posts: 3,113
Registered: ‎09-30-2010


[ Edited ]

              Campbell's Golden Mushroom Soup Pork Chops

                Featured Ingredient:  RIB EYE PORK CHOPS


1 & 1/2 to 2  lbs bone in pork chops

1 to 2 Tbsps olive oil

2  Tbsps Bell's seasoning

Dash of white pepper

1  10 & 3/4 oz Campbell's Golden Mushroom Soup

1/4 cup of sweet vermouth,  white wine, or chicken stock or water

parsley flakes


Slash fat aound all edges of the chops so they don't curl.  Heat oil in a large pan and generously season the chops and then brown slowly, about six minutes (longer for thicker chops.)  


Add the soup and the 1/4  liquid of your choice to the pan and bring to a boil.  Reduce the heat to low, cover the pan tightly and simmer  for ten minutes or longer until chops are thoroughly cooked  through.


Garnish with parsley.



Washington, DC



Honored Contributor
Posts: 10,496
Registered: ‎05-15-2016

@aroc3435 Thanks for the pork recipe! I have this in the fridge to cook but and needed a new idea to prepare it!


I love Chinese but find if hard to find a place that makes it hot enough so I make this instead.  You can adjust the heat by adding fewer peppers though. 

Szechuan Chicken Recipe



Spicy Szechuan chicken stir fry made with Szechuan (Sichuan) peppers for that tongue-tingling heat and plenty of dried red chillies!
Course Dinner
Cuisine Chinese
Keyword spicy, stir fry
Prep Time 5 minutes
Cook Time 20 minutes
Marinating time 30 minutes
Total Time 55 minutes
Servings 4
Chicken and marinade:
  • 8 boneless chicken thighs chopped into bitesize chunks
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese rice wine
  • ¼ tsp white pepper
  • 2 tbsp cornflour cornstarch
For Frying:
  • 240 ml (1 cup) sunflower oil
  • 1 tbsp sesame oil
  • 1 onion peeled and chopped into chunks
  • 25 dried red chillies – chop 5 of them into small pieces and leave the rest whole
  • 1 1/2 tsp Sichuan peppercorns ground using a pestle and mortar (the 1 ½ tsp is measured BEFORE grinding) I BUY MINE ALREADY GROUND 
  • 3 cloves garlic minced
  • 2 tsp minced ginger
  • 5 spring onions scallions roughly chopped
  • 2 tbsp light soy sauce
  • 1 tbsp Chinese rice wine
  • 1 tbsp chilli bean paste *See Note
  • 1 tbsp sugar
  • Place the chicken pieces in a bowl with the rest of the marinade ingredients. Stir together, cover and marinade for 30 minutes (or up to a couple of hours – place in the refrigerator if marinading for more than 30 minutes).
  • Heat the oil (reserving 1 tbsp for later) over a medium-high heat in a large frying pan.
  • Add the chicken, a piece at a time (you may need to work in 2 batches), and cook for 4-5 minutes, turning a couple of times, until golden.
  • Remove from the pan and place on a plate.
  • Heat the reserved 1 tbsp of sunflower oil along with 1 tbsp of sesame oil in a wok over a medium-high heat.
  • Add the onion and dried chillies and stir fry for 2-3 minutes, stirring often, until the onion starts to soften slightly.
  • Add in the ground Sichuan peppers and fry for a further minute.
  • Add in the garlic, ginger and spring onions and stir fry for a further 30 seconds.
  • Add in the soy sauce, rice wine, chilli bean paste and sugar. Stir together and fry for another minute.
  • Add in the cooked chicken and toss everything together, heating for a further minute or two until the chicken is hot.
  • Serve with boiled rice.
Note 1:
Chilli Bean Paste - known as toban djan or doubanjiang – if you can’t find this, you can replace with Gochujang (a Korean Chilli paste that’s little sweeter, but still good), or at a push, hoisin sauce mixed with a good pinch of chilli flakes.
Nutritional information is approximate and is per serving NOT including rice. I've accounted for 60ml (¼ cup) of oil being absorbed during the cooking process.

Nutritional Information

Calories: 428kcal | Carbohydrates: 18g | Protein: 31g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1142mg | Potassium: 563mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1022IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg
Valued Contributor
Posts: 993
Registered: ‎06-14-2018


[ Edited ]

GOLDEN MILK (full of health benefits!)


Screen Shot 2021-06-25 at 7.22.40 PM.png



Next ingredient:  Coconut

Honored Contributor
Posts: 22,499
Registered: ‎10-03-2011


[ Edited ]
Keto Sheet Pan Cookies

(One of my favorites.  Easy, quick, and tasty.)



PREP TIME10 minutes
COOK TIME15 minutes
TOTAL TIME25 minutes
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup packed golden monkfruit sweetener
  • 1 1/2 teaspoon vanilla extract
  • 1 large egg + 1 large egg white
  • 1 cup Lily's or Bake Believe sugar free dark chocolate chips
  • 1 cup unsweetened coconut flakes
  • 1/2 cup chopped pecans
    1. Preheat your oven to 350 degrees.
    2. Line a half size jelly roll pan with parchment paper so the cookies are easy to remove from the pan, set aside.
    3. In a small bowl combine the almond flour, baking soda, baking powder and salt.
    4. Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl until creamy.
    5. Add the egg and egg white, beating the mixture on low speed.
    6. Gradually pour in the almond flour mixture.
    7. Mix in SF Dark Chocolate Chips, pecans and unsweetened shredded coconut.
    8. Turn the cookie dough out onto the parchment paper lined pan and carefully press evenly to the edges of the pan.
    9. Bake 15 minutes at 350 degrees, the cookies will be lightly brown and set.
    10. Allow the cookies to cool before removing from the pan and slicing. 
Nutrition Information: YIELD:24 SERVING SIZE:1 square cookie
Next Ingredient:  BLEU/BLUE CHEESE 


Respected Contributor
Posts: 3,113
Registered: ‎09-30-2010


[ Edited ]

                                   Bleu Cheese Butter

                        The Fannie Farmer Cookbook

Little, Brown and Company, 11th Edition, Sixth printing, 1965,              

           Revised by Wilma Lord  Perkins, Page 48


                 Featured Ingredient:  Bleu Cheese


Put in a small heavy bowl

   1/2 lb bleu cheese

   1/4 lb soft unsalted butter

Blend with a fork.  Add

   1/4 cup port

Set in a pan of hot water and beat until smooth and creamy.  Add

   2  Tbsps  chopped parsley

   Few  drops onion juice

Cover the bowl and chill several hours to blend the flavors.  Take out of the refrigerator long enough ahead of time to serve at room temperature,  not icy cold.


My notes:  This is a flavorful canape and  is lovely served on a  crisp cracker or toasted bread.  It seldom appears at cocktail parties which tend to skew toward the now ever present cream cheese based concoctions.  The port is a very necessary component of this simple recipe and for me there is no substitute.


A good port, stored properly, lasts quite a while.  Besides which it is a lovely after dinner drink served with a cheese board or as dessert.


If you can't find a good bleu cheese you can substitute roquefort with similar results.



Washington, DC


Next Ingredient:  ALL PURPOSE or CAKE FLOUR