Recipes

[Zhills]

Mocha Pudding Cake

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup sugar, divided
• 1/4 Cup unsweetened cocoa, divided
• 1 1/2 tablespoons instant coffee granules
• 1/2 cup 1% low-fat milk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup boiling water

•  
• Preheat oven to 350°.
• Combine flour, baking powder and salt, sugar, cocoa, and coffee granules in a bowl.
• Combine milk, oil, and vanilla in a bowl; add to flour mixture, and stir well.
•  
• Spoon batter into an 8-inch square baking dish coated with cooking spray.
•  
• Combine:
• 1/3 cup sugar
• 2 tablespoons cocoa.
• Sprinkle over batter.
• Pour 1 cup boiling water over batter (do not stir).
•  
• Bake at 350° for 30 minutes or until the cake springs back when touched lightly in the center (cake will not test clean when a wooden pick is inserted in center).

This cake makes a delicious sauce in the bottom of the pan.  It can be inverted whole or cut in pieces and dip the sauce out for each piece.

• Note: This recipe is easy to double. Spoon into a 13 x 9-inch baking dish; bake at the same temperature and time.

Next ingredient: Onions 

[Q-Checker]

Onion and Beer Soup

 1 TBSP. olive oil

1 ½# sweet onions, such as Walla Walla, Maui, Vidalia, or Mayan cut into thin slices

Salt

Freshly ground black pepper

1 TBSP. unsalted butter

12 oz. beer, preferably a slightly sweet one such as a Belgian ale or wheat beer

4 cups homemade or no-salt added chicken broth (I substituted vegetable broth)

Shredded parmesan cheese, to taste

Heat the oil in a 5 qt. pot, preferably one that is wide and not too tall, over medium heat. Add the onions and season with salt and pepper to taste; cook for 25-30 minutes, stirring occasionally, until the onions are completely soft, adjusting the heat as needed so the onions do not brown.

Add the butter, stirring to incorporate as it melts. Increase the heat to medium high; add the beer. Once it comes to a boil, cook for 3-4 minutes or until the beer has reduced by half. Stir in the broth, then cover the pot and reduce the heat so the liquid barely bubbles at the edges. Cook for 25 minutes, stirring a few times, then taste, and adjust the seasoning as needed. Add parmesan cheese to taste before serving.  

NEXT INGREDIENT:

 Canned pumpkin

[forrestwolf]

Just because it sounds different....do not just pass it by.....

Mexican Pumpkin Punch

Ingredients

2 cups packed dark brown sugar
4 cinnamon sticks, preferably Mexican
1 29 -ounce can pure pumpkin (about 3 1/2 cups)
2 limes
Splash of rum (optional)
Pineapple chunks and/or pecans, for serving (optional)

Directions

Combine 12 cups water, the brown sugar and cinnamon sticks in a large pot and bring to a boil over medium-high heat, stirring until the sugar dissolves. Stir in the pumpkin and return to a simmer. Meanwhile, remove the zest from the limes in wide strips using a vegetable peeler; add the zest to the pot and simmer 15 minutes. Let cool, then refrigerate until the liquid is cold and the pumpkin pulp settles to the bottom, 2 to 3 hours.

Working in batches, ladle the liquid into a fine-mesh strainer set over a pitcher (repeat if necessary to strain out all the pumpkin pulp). Discard the pulp and lime zest. Return the cinnamon sticks to the punch and refrigerate until ready to serve.

Pour the punch into ice-filled glasses. Add rum, pineapple and/or pecans, if desired. Serve with the cinnamon sticks.

NEXT INGREDIENT:  RIBEYE STEAK

[kitty4me]

I so need to try this. 

[Zhills]

Cooked many of these....found the process typed out!

Butter-Basted Rib Eye

Author: Ciao Chow Bambina 

Ingredients

• Two 1¼ pound, boneless rib eye steaks
• Kosher salt and freshly ground pepper
• 3 Tbsp. olive oil
• 4 Tbsp unsalted butter
• 4 thyme sprigs
• 3 garlic cloves
• 2 rosemary sprigs

Instructions

1. Rub the rib eyes with 1 Tbsp of olive oil then season with salt and pepper.
2. Let the meat stand at room temperature for 30 minutes.
3. In a large cast-iron skillet, heat 2 Tbsp of the oil until shimmering.
4. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.
5. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet.
6. Cook over high heat while continually basting with the butter, garlic and herbs until the steaks are medium-rare. About 5 - 7 minutes.
7. Transfer the steaks to a cutting board and lest for 10 minutes before serving.

 Next ingredient:  Pork (any cut)

[forrestwolf]

Garlic Parmesan Pork Chops

4 (1/2-inch-thick) boneless pork chops
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup milk
2 tablespoons Dijon mustard
1 cup Italian-seasoned bread crumbs
1/4 cup butter, divided
1 1/2 teaspoons prepared minced garlic
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley

Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Sprinkle pork chops evenly with salt and pepper.

In a small, shallow bowl, stir together milk and mustard. Dip pork chops in milk mixture; coat in bread crumbs. Place pork chops on prepared baking sheet.

Bake pork chops 25 to 30 minutes, or until medium or desired doneness beyond that. (I DON'T USUALLY BAKE FOR THIS LONG)

Melt 1 tablespoon butter in a saucepan over medium-high heat; add garlic and saute 2 to 3 minutes. Stir in cream and cheese; reduce heat to low, and simmer 3 to 4 minutes (do not boil). Whisk in remaining butter until melted. Serve over chops and garnish with chopped parsley.

NEXT INGREDIENT:  RICE

[Q-Checker]

Brown Rice Pilaf with Broccoli, Cashews, and Cumin

1 bunch (4 cups) broccoli

3 TBSP. vegetable oil

2 teaspoons cumin seeds

3 inch stick cinnamon

2 bay leaves

½ cup minced onion

1 tsp. minced garlic

2 ½ cups plain cooked brown rice 

1  cup roasted cashew nuts (salted, if desired)

Separate broccoli spears; peel stems (I omit this step). Cut broccoli florets into 1 inch pieces and stems into 1/8 inch slices.

Heat oil in a skillet over medium heat. When the oil is hot, add cumin, cinnamon, and bay leaves.

Cook until cumin turns several shades darker (30 seconds). Add onion and garlic, cook for five minutes or until onion begins to brown.

Add broccoli, stir-fry for 2 minutes. Add 1/3 cup water, reduce heat and cook, covered, for 3 minutes or until broccoli is cooked but sill crisp. Fold in cooked rice and cashew nuts. Continue cooking, covered, for 5 more minutes or until heated through.

NEXT INGREDIENT: Cabbage (vegetarian dish, if possible)

[vabreeze]

This is not a specific recipe but just how I sometimes prepare cabbage.  Times and ingredients are estimated.  I like my cabbage to have some firmness so I suggest you check as it cooks for your desired doneness.  If I had to give it a name, I'd call it………

Slow Cooker Confetti Cabbage 

(Butter/or/ghee)+2 TBS olive oil OR  4-6 slices of bacon

Onion, sliced vertically

Bell peppers, sliced vertically to make 1 or 2 cups (I use slices from green, yellow, red and orange peppers, as if preparing for fajitas)

Chicken broth, low sodium (or veggie broth)

Collards (fresh), sliced ½ - ¾ inch wide to make 2-3 cups

Carrots, matchsticks (or shred a few carrots), about a packed cup or so 

Broccoli slaw, 1 or 2 cups

Cabbage, medium head, shredded ½ - ¾ inch wide

1-2 tsp sugar 

Seasonings I use: Trader Joe's 21 Seasoning Salute (no-salt), garlic powder, onion powder, red pepper flakes, parsley flakes and black pepper (sometimes will add an Italian seasoning blend as I am trying to compensate for not adding salt)

Add enough butter/ghee+olive oil to cover bottom of slow cooker OR cook 4-6 slices of bacon in the slow cooker on HIGH

Sauté onions and peppers in the butter/olive oil or bacon drippings until onions become translucent and peppers have slight give when lightly pressed with fork or spatula-- remove and reserve

Add chicken or veggie broth to slow cooker and let it reach a simmer (setting remains on HIGH)

Add collards and let cook about 10 - 15 minutes before adding remaining ingredients (reserved onions/peppers, carrots, broccoli slaw and cabbage)

Cook cabbage to desired doneness/firmness (check after approximately 15+ minutes and periodically thereafter to avoid having mushy cabbage)

[vabreeze]

I just thought I'd google 'confetti cabbage' to see if there are real recipes for this.  Yes, there are!  You may want to refer to this link http://www.justapinch.com/recipes/side/vegetable/confetti-cabbage.html      

for more precise amounts and time for cooking it stovetop.  You will also see how colorful a dish it is.

Next ingredient-- Sun-Dried Tomatoes