tatetori2
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Posted 07/17/07
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#251
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LAZY HOUSEWIFE PICKLES 8 cups of sliced cucumbers 1 cup of sliced or diced green peppers 1 cup of sliced or diced onions Toss the above three ingredients until well mixed-either in a bowl or jar Then mix and pour over the above vegetables 1 tablespoon celery seed 1 tablespoon salt 1 cup apple cider vinegar 2 cups sugar Let set for at least 12 hours in fridge or freeze at once Will keep in fridge for months if frozen, set container out of freezer about15 minutes before serving eat right away while still chilled
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tatetori2
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Posted 07/18/07
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#252
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Deb I thought I'd put that up because the cucumbers are out of control this year. LOL
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tatetori2
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Posted 07/18/07
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#253
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| GRANDMOTHERS SALT PICKLES | | 1 qt. vinegar
1 pt. water
1/2 c. coarse salt Bring to a hard boil vinegar, water and coarse salt. Gather cucumbers when small, leave stems on them, wash and pack in jars. Pour vinegar and salt solution over cucumbers and seal. Solution makes enough for 3 or 4 quarts of pickles. You may put a small bunch of dill in each jar if you wish. |
I never tried this . I don't know if it's what you are looking for. Sounds simple enough though.
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tatetori2
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Posted 07/18/07
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#254
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 You can also give them to the dogs as chew toys.
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tatetori2
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Posted 07/18/07
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#255
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Has Domenic been snacking on that huge zucchini because it looks like he grew a foot since his last picture. What a handsome boy. Yep that zucchini will be good in that recipe I sent you. You'll need a huge pot.
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DoggoneMastiff
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Posted 07/18/07
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#256
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What a handsome 'veggie', oh and the zucchini isn't bad either!! LOL
Seriously, handsome boy... and great look zuc!
Angela
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KimB
Registered: 05/08/06
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Posted 07/19/07
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#257
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My son, Luke, and I threw this together as an experiment when he was 3 or 4 years old & I must say they are still Luke's favorite (he'll be 18 next month)!
Much to his chagrin, I have dubbed these "Luke-cumber pickles."
Slice 3-4 cukes (preferably the English type - no seeds, no gas) really thin
layer them in a big glass bowl with kosher salt or coarse sea salt and a few sprigs of fresh dill. I use between 1/4 & 1/2 cup of salt - just sprinkle it generously over the cukes. Add a big gob of minced garlic on top (1-2 tsp) and a cup of white vinegar. Fill the rest of the bowl with water (they seem to "pickle" faster if you use warm to hot water). Cover tightly & refrigerate. They're good to go in a day or so, but they usually are gone before that in my house!
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tatetori2
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Posted 07/19/07
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#258
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Kim that sounds really good and easy. I will try this for sure.
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Dixie
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Posted 07/20/07
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#259
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any ideas what to do with tiny fresh tasty apricots? The size of marbles.
plus my plum trees have started ..any idea what to do with to many plums?
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tatetori2
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Posted 07/20/07
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#260
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I would can the apricots in a sugar syrup Dixie or make jam. They will be wonderful in the winter. Same with the plums.
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Dixie
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Posted 07/27/07
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#261
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I agree with you Deb...hate health foods
Veggies are poison!
Don't eat lamb either. (old time ranchers wouldn't eat lamb)
Hubby wants me to eat fish. I keep telling him the fish are loaded with mercury..it is an on going argument. I tell him that is the reason he is losing his mind..mercury.
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tatetori2
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Posted 07/27/07
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#262
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I eat anything I want. Gotta die from something. Might as well go happy.
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tatetori2
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Posted 08/03/07
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#263
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I just made the best recipe.
Stuffed Portabella Caps
You can use the large caps or the baby mushrooms
Grill the caps
stuffing
Gorgonzola cheese (crumbled)
Fresh spinach
roasted red peppers
After roasting the caps line on a cookie sheet or something similar that can go in the oven, stuff the caps with crumbled cheese a spinach leaf and a piece of red pepper, salt and pepper to taste and cook for about 1/2 hr on 350 degrees more or less depending on the size of the mushroom you used.The super large caps will take longer. When done pour a sauce of melted Gorgonzola cheese and milk over the top of the mushrooms.
Oh they are soooo goood.
Note- you can grill the mushrooms on your outside grill or on the top of the stove.
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susanb
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Posted 08/03/07
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#264
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We have way too many squash so have been grilling them. One medium (about 8 inches)zuchini--peel, slice in half length wise then half again wideth wise. Rub with olive oil, grill flat topside for about 6 to 7 minutes--don't burn--flip over--add alittle more olive oil, sprinkle with garlic power and grill backs for about 4 more minutes then sprinkle Parmesan grated cheese or shredded if you have it--grill for about 2 to 3 more minutes till cheese is melted.
Be careful you don't burn them, can use any spices you like--even used chili powder, ginger, garlic powder and brown sugar and a little soy sauce for an oriental flavor. Serves two people, goes nice with burgers or anything, but since Don doesn't eat them I get them all!!!
You can also use up ones that have gotten too large--just cut out the woody seeds. I have used Yellow Bumpy Summer squash as well but thought the zukes had better flavor.
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tatetori2
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Posted 08/03/07
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#265
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Sue did you ever try stuffing them? So easy. Just scoop out the seeds rub with a little olive oil, salt and pepper.Lay on a cookie sheet with sides or a low pan. Brown ground beef and browned crumbled Italian sweet sausage drain , then mix with Italian bread crumbs, grated cheese and an egg. Stuff the squash then pour a can of tomato sauce or use your own sauce over the top of the squash add shredded mozzarella cheese and bake till squash is tender . About 45 min at 350 degrees
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Kathy
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Posted 08/04/07
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#266
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This meal was a definite Keeper. We finished dinner an hour ago and I'm still bragging on my cooking  
Texas Chicken and Peaches with Jalapenos
This is a picture of the second step, after the chicken has cooked for 20 minutes.
This is a picture of the meal. The red on the lemon was the result of the peach that bled on the lemon slice. The colors in this meal had lots of appeal but the taste was even better. YUM
Texas Chicken with Peaches and Jalapenos
8 Chicken thighs, with skin and bones 2 Tbs. Extra Virgin Olive Oil 4 firm-ripe Peaches, quartered 4 medium- large onions,quartered lengthwise 15-20 fresh Jalapenos Peppers, quartered lengthwise and seeded 15 med-large cloves garlic, halved or quartered 2 lemons sliced into 1/4 inch slices Heat oven to 450 degrees Season chicken with garlic salt and pepper and arrange, skin side up , in an 18x11 1/2 inch roasting pan. Drizzle with Olive Oil and roast for 20 minutes. Remove from the oven and scatter peaches,onions,jalapenos,garlic and lemon over and around chicken.Reduce temperature to 375 degrees and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about another 30 minutes.Total cooking time approximately 1 hour and 20 minutes.
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tatetori2
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Posted 08/04/07
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#267
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OMG Kathy that look delicious. I'm going to try this one as soon as possible
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tatetori2
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Posted 08/05/07
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#268
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Oh but Deb look at it. It looks so good. I'm going to have a hard time getting Tim to try it but he will try it and then who knows. Ask John I know they make a salad in Italy with vinegar and oil dressing and they add oranges in with the greens. And what about Waldorf salad?
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tatetori2
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Posted 08/05/07
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#269
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Well My chicken is in the oven cooking right now. I'll let you know how good it is.
Yes you're right when you say the ingredents in the Waldorf salad sounds pretty bad. However it's really is good.
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tatetori2
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Posted 08/05/07
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#270
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I made Kathy's chicken recipe and it was wonderful. We have just enough left for lunch tomorrow.
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tatetori2
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Posted 08/05/07
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#271
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she doesn't know what she is missing. 
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tatetori2
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Posted 08/06/07
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#272
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Wrong Deb the only one who didn't like it was Cole because there was nothing left for him.
You will fade away if you eat nothing but rice. That can't be good for you. Oh yes now I remember they eat plenty of Veggies with it.
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Kathy
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Posted 08/12/07
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#273
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Raspberry Balsamic Chicken
4 Tablespoons Extra Virgin Olive Oil 4 Cups Chopped Red Onion 10-12 Jalapeno Peppers cut into quarters and seeded( Jalapenos are optional) 1 ½ teaspoons dried Thyme 1 ½ teaspoons garlic salt 1 Teaspoon Black Pepper 6 Chicken Thighs, skin removed ½ to ¾ Cup Smucker's SEEDLESS Raspberry Jam 5 Tablespoons Balsamic Vinegar Heat oil in nonstick skillet over medium high heat. Add onion and jalapeno peppers and sauté 5-8 minutes. Remove from skillet. Combine Thyme, garlic salt,and pepper and sprinkle over chicken. Add chicken to skillet and sauté 6-8 minutes on each side or until done. Return onion and jalapenos to the skillet and add Raspberry Jam and Balsamic Vinegar, stirring 2-3 minutes or until Raspberry Jam has melted. Pour over chicken and serve with Sticky Rice. Wonderful leftover.
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tatetori2
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Posted 08/13/07
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#274
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I bet you can Kathleen. I'm not fond of Raspberry so I was thinking the same thing.
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tatetori2
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Posted 09/03/07
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#275
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Deborah that burger sounds delicious. I just had something like this on Saturday. It was a hot dog wrapped in bacon.Put in the toasted bun with melted American cheese on top. It was really good.
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childrenwithfur
Registered: 08/22/07
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Posted 09/03/07
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#276
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The Nugget Hotel and Casino serves this creamy stew/soup at the Oyster Bar. It is a locals favorite and absolutely yummy!! I like it with lots of Sourdough for dipping. It is served at the Nugget with either Shrimp, Crab or Scallops or a combo of the three/two. (Edited) This recipe is NOT for one serving BUT 4 so you will need to multiply the ingredients for however many are eating.
Pan Roast:
1 teaspoons butter
1 teaspoons salt
1 teaspoons white pepper
1 teaspoons celery seeds
1 teaspoons paprika
1 teaspoons lemon juice
1 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/2 cup white wine
1/4 cup seafood cocktail sauce
1 cup clam juice
24 ounces shrimp, peeled and deveined
3 cups half-and-half
1/4 cup butter
Proceed with caution: References to ingredient amounts, cooking times, and temperatures in directions below have NOT been adjusted (only the amounts in the ingredients list were updated).
In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tabasco, white wine, cocktail sauce and clam juice.
Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
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Kathy
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Posted 09/09/07
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#277
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Made this dish yesterday and was planning on sharing half of it with a neighbor. We tasted it and decided the neighbor would have to wait for the next batch
Cinnamon Apple Squares Ingredients
2 cups flour
1 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
2 tsp. ground cinnamon
1/2 cup (1 stick) butter or margarine
1 1/2cup chopped pecans
1 pkg. (8 oz) cream cheese, softened
2 Tbs. milk
1 egg, beaten
1 tsp. vanilla
3-1/2 cup chopped apples
Instructions
Mix flour, brown sugar, 1/2 cup granulated sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in pecans and reserve 2 cups of the crumb mixture. Press remaining crumb mixture onto bottom of 13X9 inch baking pan.
Mix cream cheese and milk with electric mixer on medium speed until well blended. Add remaining 1/4 cup granulated sugar, egg and vanilla; mix well. Pour over crust. Top with apples; sprinkle with reserved crumb mixture.
Bake at 350° F for 30 min. Cool. Refrigerate until ready to serve. Cut into squares.
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tatetori2
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Posted 09/09/07
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#278
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Sweet Potato Soufflé Serves 8-10 1 ½ pounds of sweet potatoes ½ of cup of sugar ½ tsp salt 1/3 stick butter or margarine, melted 2 eggs ½ cup of whole milk 1 tsp vanilla extract ½ cup of firmly packed light brown sugar ¼ cup of flour ½ cup of nuts – walnuts or pecans, coarsely chopped 2 tbsp butter or margarine Peel and chop sweet potatoes. Place in a large pot of water. Bring to a boil and boil until tender. Meanwhile, grease a 1 ½ quart-baking dish (approximately 9 x12 baking dish). When potatoes are cooked, drain and mash (using a mixer). Preheat over to 350. In a large mixing bowl, combine potatoes with sugar, salt, melted butter, eggs, milk, and vanilla. Transfer to the prepared baking dish. In a small mixing bowl, combine brown sugar, flour, and nuts. Cut in butter. Sprinkle over soufflé and bake for 25 minutes.
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Kathy
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Posted 09/09/07
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#279
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That sounds wonderful, Mary. Where did you learn to cook a Texas dish like that. I'm buying sweet potatoes tomorrow.Thanks for the recipe
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tatetori2
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Posted 09/09/07
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#280
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It's a friends recipe Kath and it is really good.
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Posted 09/14/07
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#281
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I am but a simple woman who loves PB and J. I often eat it for Brunch. Yesterday I decided to buy some pop-tarts for a sugar fix when I needed one, and guess what? If you toast the pop-tart and smear it with PB, it is an excellent morning meal..........Kellogg needs me I am sure to boost their sells.
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Kathy
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Posted 09/14/07
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#282
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?
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Posted 09/14/07
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#283
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.
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tatetori2
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Posted 09/16/07
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#284
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bump Linda can we keep this pinned so we won't lose it?
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tatetori2
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Posted 09/28/07
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#285
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bump
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tatetori2
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Posted 11/28/07
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#286
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Bump so they are not lost
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TCMastiffs
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Posted 12/23/07
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#287
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Kathy
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Posted 12/23/07
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#288
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What a nice Christmas gift if this original recipe thread is really alive and well. I hope it doesn't die again 
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tatetori2
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Kathy
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Posted 12/29/07
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#290
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A great recipe for New Year's Eve..I double this.
CHIPOTLE-CHEESE SPREAD
1 package cream cheese(8 ounce size), softened 1 cup(4 ounces) shredded Mexican Blend Cheese OR shredded cheddar(softened at room temperature) 3 green onions, finely chopped(some green too) 3 chipotle peppers in adobo sauce, seeded and chopped(my favorite is Empacadora San Marcos brand of canned Chipotle peppers) 1/2 tsp. adobo sauce from can 1/4 tsp. McCormick Creole seasoning 1/4 tsp. ground cumin 1/4 tsp.McCormick chipotle powder 1/4 tsp. Worcestershire sauce 1/3 cup chopped pecans(toasted at 300 degrees for 12-15 minutes) Combine cream cheese and next 9 ingredients and mix until well blended, stir in chopped toasted pecans. Chill 2 hours. Great on wheat crackers or raw vegetables. Also very good used to stuff celery or fresh Jalapeno Pepper halves.
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marie
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Posted 12/29/07
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#291
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My favorite:
Smashed Sweet Potatoes from The Barefoot Contessa
(very easy and remarkably good)
4 pounds sweet potatoes (about 6 large)
1/2 cup orange juice
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup light brown sugar
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F. Scrub the potatoes, prick them several times with a knife or fork, and bake them for 1 hour or until very soft when pierced with a knife. Remove from the oven and scoop out the insides as soon as they are cool enough to handle. Place the sweet potato meat into the bowl of an electric mixer fitted with a paddle attachment and add the orange juice, cream, butter, brown sugar, nutmeg, cinnamon, salt, and pepper. Mix together until combined but not smooth and transfer to a baking dish. Bake the potatoes for 20 to 30 minutes, until heated through.
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tatetori2
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Posted 12/29/07
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#292
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Texas Sheet Cake
1 cup water 2 cups flour
2 sticks of butter/Margarine 2 cups sugar
4 tbsp cocoa 1/2 tsp salt
2 eggs 1tsp baking soda
1/2 pt sour cream
Boil the 1 cup of water,2 sticks butter and 4 tbsp cocoa two minutes. Cool to luke warm.
Add all the rest of the ingredients and mix well. Bake at 325 degrees for 20 min. You must put it in a greased jelly roll pan/ sided cookie sheet or at least a pan 15 1/2 X 10 1/2 pan. Cool 5 minutes and ice. It's a good idea to have the icing ready before the cake is done.
Icing
Boil 1 minute 6 tbsp milk, 4 tbsp cocoa, and 1 stick butter/margarine. Remove from heat and add 3/4 box of Confectioners sugar and 1 tsp vanilla. Beat well. Ice cake and sprinkle 1 cup of chopped nuts on top. Cut like brownies.
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marie
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Posted 12/29/07
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#293
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I am going to make that cake for the next work party...sounds delicious. Do you use regular flour, or should I go buy some cake flour?
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tatetori2
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Posted 12/29/07
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#294
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All purpose flour. Marie it's the best cake I ever ate. I forgot to mention if you use the larger pan and not the sided cookie sheet it will have to cook longer. About 40 min in the pan. I always use the sided cookie sheet.
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marie
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Posted 12/29/07
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#295
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I have a jelly roll pan which is what I think must be the sided cookie sheet? I have a co-worker who is turning fifty on the 1st and I think I will bring this to work on Monday, thanks!
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marie
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tatetori2
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Registered: 08/13/06
Posts: 12,623
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Posted 12/29/07
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#296
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Yes that's it use that and cook for the 20 minutes.
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Mary and Cole
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tatetori2
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Registered: 08/13/06
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Posted 12/29/07
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#297
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Heath Bars
1 cup butter (not margarine)
1 cup brown sugar
Saltine crackers (1 package)
12 oz milk chocolate or semisweet chocolate bits
Line a 9"x13" pan with Aluminum foil and grease lightly. Line with saltine crackers. Boil brown sugar, and butter hard for 2 1/2 minutes. Pour over crackers. Place in oven and bake at 350 degrees for 5 minutes. Remove from oven and immediately sprinkle with chocolate bits. Spread as they melt. Refrigerate to harden and break into pieces.
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Mary and Cole
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marie
FORUM DONOR !!
Registered: 07/01/07
Posts: 944
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Posted 12/29/07
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#298
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Do you use the ones without salt?
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marie
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tatetori2
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Registered: 08/13/06
Posts: 12,623
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Posted 12/29/07
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#299
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Layered Salad
1 head lettuce
1 cup chopped celery
4 hard boiled eggs sliced
1/2 cup chopped green peppers
1 medium red onion chopped or sliced thin
8 strips of bacon cooked crispy and crumbled
Layer in above order in a glass trifle dish
dressing 2 cups Hellman's Mayo
2 tbsp sugar
mix
Spread dressing on top of last layer and sprinkle 6 oz of shredded cheddar cheese
Refrigerate 24 hrs.
Toss just before eating.
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Mary and Cole
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Brotherhood
Registered: 12/02/07
Posts: 318
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Posted 12/29/07
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#300
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Very simple recipe
1 small package of Barrilla 3 cheese tortellini
1 can of Hormel Chicken white meat(I suppose you could use a cooked/cut up chicken breast)
Small amount of Hidden Valley Ranch dressing
Boil the tortellini until its cooked,strain, then chill.
Drain water from can,Add chicken to pasta, then add Ranch dressing ,then mix .Add dressing to desired taste.
My wife came up with it(or stole it) either way its still good
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Derek,Tanya,Brotee and LilBit
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