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Pecan Dreams
1/2 cup butter
2 tablespoons sugar
1 cup flour
1 cup nuts, ground
1 teaspoon vanilla
Powdered sugar
Cream butter and sugar; add remaining ingredients and mix together.
Roll in balls.
Bake on greased cookie sheet for 15 to 20 minutes at 350 degrees. Roll in powdered sugar while hot and again when cool.
YIELD: 2 dozen
Potatoe coating
3 TB flour (I like whole wheat YUMMY)
1 TB wheat germ
1/2 C bread crumbs
2 ts sugar
1 ts salt
1 ts italian seasoning
1 TB olive oil
Shake mixture with cut up potatoes cut into 1/2" chunks. Place on oiled/greased baking sheet & bake for 30 min until brown.
Potatoe skins
Take leftover baked potatoes, scoop out flesh. Brush oil on skins, cut into 1/2" strips, & sprinkle with a lil salt, pepper & chili powder (optional). Bake for 10 minutes @ 400 F until crips, crumple over salads.
baked potatoe cubes
Cube leftover baked potatoes into 1/2" cubes. Can leave skins on. Toss in plastic bag with olive oil & herbs. Bak uncovered, flipping once or 2x, at 425 F for about 45 min, until crisp & golden brown.
Frozen Baked Potatoes
Cut leftover baked potatoes in half. Scoop out flesh, and mix swith cheese, yogurt, chives, parsely, etc. Freeze on a tray & then transfer to a baggie. :)
Todays Recipies
Chambord Roasted Duckling
4 duckling halves (12 ounces each)
1 cup blackberry preserves
2/3 cup granulated sugar
3 Tablespoons cider vinegar
2/3 cup Chambord liqueur
1/2 cup chicken stock
Preheat oven to 350 degrees F.
Combine all ingredients in a heavy saucepan on medium heat until it reaches a boil.
Simmer for 5 to 10 minutes on low heat, stirring constantly to avoid scorching.
Coat each duckling half with 2 Tablespoons sauce.
Bake in preheated oven for 25 to 30 minutes or until duckling is nice and crispy.
Thicken the remaining sauce with equal portions of a flour and water mixture until it coats the back of a spoon. (Note: 1 Tablespoon flour to 1 Tablespoon water for 1 cup sauce)
Nap the remaining thickened sauce over cooked duckling and serve.
:D
Chowder
1 tablespoon Annatto seeds (Achiote)
1 tablespoon Peanut Oil
1/2 cup diced Onions
1/4 cup sliced Scallions
1/4 cup diced Green Peppers
1/4 cup sliced Celery
1 clove Garlic, minced
1/4 cup fresh or frozen green Peas
1/4 cup fresh or frozen corn kernels
1/4 cup diced sweet Potatoes
1 can (14 1/2 ounces) whole Tomatoes, including juice, coarsely chopped
1 teaspoon fresh Thyme leaves
1 tablespoon Lime juice
1 teaspoon Jamaica or Bermuda-style hot Pepper sauce
5 cups Chicken stock
3/4 pound Red Snapper fillets, cut into 3/4-inch cubes
1/4 cup julienne of Spinach leaves
In a large, heavy pot, sauté annatto seeds in oil for 2 minutes. With a slotted spoon, strain and discard seeds. Add onions, scallions, peppers, celery and garlic and sauté for 5 minutes over medium heat. Add peas, corn, sweet potatoes, tomatoes (with juice), thyme, lime juice, hot pepper sauce and chicken stock. Bring to a boil, reduce heat, cover and simmer for 10 minutes, or until sweet potatoes are tender. Add fish cubes and spinach. Stir, remove from heat and let stand for 5 minutes.
;)
Faux Venison
One Deer
As many Jackrabbits as four skilled hunters can bag in one day
All the Vegetables in season
All the Watkins Spices in town
Load an 80-gallon pressure cooker with all the above and with ample water; Cook until the lid gasket blows out. De-bone and dice the meat. Hide the jackrabbit bones. Leave the deer bones in sight. Serve free whiskey before the feast. Serve the venison to the few who are sober. Serve the jackrabbit to the rest.
:p
Wild Rice Pie
3 large eggs, beaten
4 ounces maple sugar or turbinado (raw sugar) (1/2 cup)
6 ounces molasses (3/4 cup)
12 ounces wild rice, cooked (about 1 3/4 cups)
1 (9-inch) pie crust
Preheat oven to 375 deg F.
In a large mixing bowl, combine eggs, sugar, and molasses; blend thoroughly. Add wild rice and mix well. Pour into an uncooked pie crust. Bake for 40-50 minutes, or until the pie sets. Cool, slice and enjoy.
Great with homemade vanilla ice cream.
:D
Ewwwww. Duck.
Ewwwww. Venison.
Ewwwww. Rabbit.
Owwwww. Whiskey. :D
I "lifted" this from another thread. Thanks justinenycole26 & Fishermansbetrhalf,Whole Chicken In The PotQuote:
here's what I found just from glancing thru the second site. I can leave the stuffing out for him to make, or get up later and make it before he gets home. I love this site! I try to make them crock-pot meals so they can eat good and I can get some sleep too. I'm gonna scour this site before I go grocery shopping tomorrow! Thanks a million!
1 Roasting Chicken
Garlic powder
1 Onion
1 c Chicken broth
ds Sage
ds Thyme
ds Rosemary
ds Lemon Balm
Clean and dry the chicken, then rub the inside with garlic and place an onion inside the cavity. Place chicken in the pot and pour broth over. Honey or a dash of wine may be used instead of, or added to, the broth. Cover with aluminum foil and pot cover, and cook on LOW for 6 to 8 hours, or until chicken is fork-tender. Remove chicken from pot. Gravy can be thickened with a little cornstarch dissolved in water.
FishmansBetrHalf ALSO offered these two links to help ...
http://southernfood.about.com/library/crock/blcpidx.htm
http://www.justcrockpotrecipes.com/
Have a great day!
~replies to message..."REPLY"...then
POUNCES Jolie.
:rolleyes:
Actually, I need a recipe for Italian beef in the crockpot...
Please don't make me go through all these posts! Anyone have one that they use?
HELLO JAYBIRD, I will l:) :)k for that recipe ....
meanwhile ~~~~
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
POUNCE !!
The early bird may get the worm, but the second mouse gets the cheese.
- I drive way too fast to worry about cholesterol.
- Support bacteria. They're the only culture some people have.
Monday is an awful way to spend 1/7 of your week.
BWAAHAHAHAHAHAHAHAHAHA ! BWAAHAHAHAHAHAHAHAHAHA ! HAHAHAHAHAHAHA !
STILL LOOKING, JATBIRD ~~
Dried Beef and Cream Cheese Dip
2 8-oz. packages cream cheese, softened
1 5-oz. jar dried beef, finely chopped
1 clove garlic, minced
2/3 cup sour cream
2 Tbsp. green onions, chopped
2/3 cup pecans, chopped
Combine first 5 ingredients together and mix well.
Place in a baking dish and top with pecans.
Bake at 350 degrees for 15 minutes.
Serve with crackers.
Black Bean Soup
3 Tbsp. olive oil
1 medium onion, diced
2 cloves garlic, minced
3 boneless skinless chicken breasts, cut into small pieces
3 - 15 oz. cans of black beans
2 - 15 oz. cans of chicken broth
1 pound smoked sausage, cut into small pieces
3 Tbsp. chili powder
2 tsp. ground cumin
1 Tbsp. fresh cilantro
Grated cheddar cheese, sour cream, chopped onion, chopped scallions, jalapeno peppers, tortilla chips, hot sauce.
Using medium heat, saute onion in oil until it is transparent;
add garlic and chicken pieces and stir until chicken is slightly browned.
Add black beans, with liquid, then add broth and sausage.
Season with chili powder, cumin and cilantro.
You may add more of these spices to perk up the soup.
Bring the soup to a boil on high heat, then turn down to medium heat and simmer for 30 minutes.
After the soup has simmered, check to see if the soup needs more seasoning.
Serve soup with grated cheddar cheese, sour cream, chopped onion, chopped scallions, jalapeno peppers, tortilla chips and hot sauce as condiments.
a little "BEANO" on the side wouldn't hurt ...
Hearts of Palm Salad
1 head Boston bib lettuce
1 jar hearts of palm
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
1 tbsp. fresh parsley chopped
1 clove garlic minced
Salt and pepper to taste
Place several lettuce leaves on a salad plate, top with hearts of palm.
Combine olive oil, red wine vinegar, parsley, garlic and salt and pepper.
Shake well. Drizzle over salad.
Pineapple-Macadamia Nut Pie
1 - 9 inch pie shell
3 eggs
1 cup sugar
1/4 cup dark corn syrup
1/4 cup flour
1/2 cup butter
1/2 tsp. rum extract
1 8-oz. can crushed pineapple, drained
1/2 cup macadamia nuts, crushed
Cream together butter and sugar.
Add eggs one at a time and continue beating.
Add corn syrup, flour, rum extract, pineapple and nuts.
Pour into pie shell and bake at 350 degrees for 40 minutes or until firm.
Allow to cool before serving.
Todays Recipies
Italian Beef
3 1/2 pounds beef roast, sirloin tip or rump roast
12 ounces (jar) Italian Giardiniera, drained
12 ounces (jar) pepperoncini peppers
1 envelope Italian salad dressing (zesty Italian)
10 ounce can beef broth
Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version).
Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW.
Meat will be very tender - can use a fork to pull apart
.
:D
Potato and Onion Rissoles
1 large potato, peeled
1 large onion
1 lb coarse ground beef
1 tbsp brown vinegar
1 tbsp tomato paste
1 egg, lightly beaten
3/4 cup dry breadcrumbs
1 tspn dried oregano leaves
1/4 cup Italian parsley
1/2 tspn white pepper
salt
1/4 cup plain flour
1/4 cup olive oil
Coarsely grate the potato and onion into bowl
Add ground beef, vinegar, tomato paste, egg, breadcrumbs, herbs, pepper and salt to taste. Knead mixture for 3 minutes until ingredients are well mixed. Cover with wrap and refrigerate for 1 hour.
Shape 1 tbsp of the mixture at a time into balls. Flatten and taper the ends slightly and coat with flour.
Heat oil in pan and cook rissoles in small batches over a medium heat for 3 minutes each side or until golden brown and cooked through. Drain and cook the remaining rissoles.
If the mixture is sticky to work with add more breadcrumbs to the mixture
;)
Chewy Banana Oatmeal Gems
1 cup butter
1 1/4 cups brown sugar
1 egg
1 banana, mashed
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup all-purpose white flour
3/4 cup whole wheat flour
2/3 cup dates, chopped
3 cups quick oats
Preheat oven to 375 degrees F. Beat together butter and sugar until light and airy. Beat in egg, banana and vanilla. Combine spices, salt, baking soda and flours; add to butter mixture. Mix well and stir in dates and oats. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 9-10 minutes for a chewier cookie or 11-12 minutes for a crisper cookie. Cool on a wire rack. Store in a covered container. Makes 4 dozen
:D
Green Gazpacho
1 cup green seedless grapes
1 ripe avocado, pitted and peeled
3/4 cup cucumber, peeled & chopped
1/2 cup coarsely chopped green bell pepper
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped scallions (green onions)
1 1/2 cups white grape juice
1 Tbsp fresh lime juice
2 Tbsp chopped fresh mint leaves or lime zest
salt and ground white pepper, to taste (I prefer 1 tsp salt)
Puree the fruit and vegetables in small batches in a food processor, adding white grape juice as necessary to keep the blade from clogging. Do not puree completely, as the gazpacho should be chunky.
Transfer the mixture into a bowl, and add the remainder of the white grape juice, lime juice, chopped mint, salt and white pepper. [** If you want to add a kick, include a dash of cayenne pepper or hot sauce to taste.] Cover and chill for 4 hours, minimum.
To serve, ladle soup into chilled soup bowls or mugs and garnish with mint sprigs.
:p
Fugi, what is
:confused:Quote:
Italian Giardiniera