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Tried and True recipes from Grandma to Taste of Home
All cookbook recipes....from the greats like Betty Crocker
Sauces, gravies, marinades and flavored vinegars
For Christmas all year round!
Amish recipes only....Mennonite recipes allowed
For all those inherited, older recipes
For ideas on freezing, canning, once a month cooking, and recipes for all of the above.
For all rice & pressure cooker recipes
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Soups, stews, salads and dressings....Mmmm!
All recipes containing beef, lamb or pork
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Like chicken? Turkey? Duck? All poultry
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The ultimate comfort food...who doesn't love it?
For any and all wonderful recipes
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For anything and everything dealing with Emeril Lagasse
Ideal group for lurkers who like to just read and receive recipes!
For anything and everything dealing with the Neely's
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For those times we are in a hurry to get it on the table FAST!
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For anything & everything chocolate
All ground beef or ground turkey recipes for those of us on a budget
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Sunday, October 30, 2011
SOUTHWESTERN BEAN SOUP WITH CORNMEAL
1 (15 1/2 oz.) can red kidney beans, rinsed and drained
1 (15 oz.) can black beans, pinto beans, or great northern beans, rinsed and drained
3 c. water
1 (14 1/2 oz.) can Mexican style stewed tomatoes
1 (10 oz.) pkg. frozen whole kernel corn, thawed
2 med. carrots, sliced (1 c.)
1 lg. onion, chopped (1 c.)
1 (4 oz.) can chopped green chili peppers
2 tbsp. instant beef or chicken bouillon granules or 6 vegetable bouillon cubes
1 to 2 tsp. chili powder
2 cloves garlic, minced
1/3 c. all-purpose flour
1/4 c. yellow cornmeal
1 tsp. baking powder
1 beaten egg white
2 tbsp. milk
1 tbsp. cooking oil
In a 3 1/2 or 4 quart crockery cooker combine canned beans, water, tomatoes, corn, carrot, onion, undrained chili peppers bouillon granules or cubes, chili
powder and garlic. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 4 to 5 hours.
For dumplings, in a small mixing bowl stir together flour, cornmeal, baking powder, salt and pepper.
In a medium mixing bowl, combine egg white, milk and oil. Add to flour mixture; stir with a fork just until combined. If soup was cooked on low heat setting,
turn crockery cooker to high heat setting. Drop the dumpling mixture from a rounded teaspoon to make 8 mounds atop the soup. Cover; cook for 30 minutes
more (do not lift cover). Makes 4 servings. Enjoy.
MEXICAN WINTER CHILI
Prep: 20 minutes Cook: 45 minutes
1 lb. pork stew meat
2 Tbsp. olive oil
1 large onion, chopped
1 medium fresh poblano pepper, finely chopped
1 large red sweet pepper, cut into 3/4-inch pieces
2 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/8 tsp. ground cinnamon Dash cayenne pepper
1 14-oz. can chicken broth
1 15-oz. can pumpkin
1/4 cup whipping cream Fesh cilantro (optional) directions
In a Dutch oven cook and stir pork in hot oil over medium-high
heat 5 minutes or until browned. Stir in onion, poblano, and sweet
pepper. Cook and stir 5 minutes or until tender. Stir in cocoa
powder, cumin, garlic powder, cinnamon, and cayenne. Add broth
and 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered,
for 30 minutes or until pork is tender.
Stir in pumpkin, cream, and salt and black pepper to taste. Return
to boiling; reduce heat. Simmer 5 minutes. Top with fresh cilantro.
Makes 4 (1-1/4 cup) servings. Enjoy.
12 plums sliced
6 peaches peeled and sliced
walnut coated cream cheese balls
coconut cream dressing
Cut melon into 6 rings. Peel and scoop out each ring; place on 6 individual salad plates. Arrange plums and peaches in centers of each melon. Garnish with cheese balls. Serve with Coconut Cream Dressing.
Coconut Cream Dressing:
1 C. sour cream
1/2 C. coconut
1/4 t. mace
Combine all ingredients; chill.
Saturday, October 29, 2011
Makes 4 servings.
1 quart low sodium chicken stock
1 cup tomato salsa
1/4 cup lime juice + 4 lime wedges
1 1/2 cups pulled chicken
3 cups rice pilaf
1/3 cup shredded Monterey Jack cheese
1/4 cup reduced fat sour cream
1 avocado, thinly sliced
2 tbs chopped cilantro or parsley
In pot, bring broth, salsa and lime juice to a boil. Divide chicken
and rice among 4 bowls. Fill each bowl with hot broth. Top with
cheese, sour cream, avocado and parsley. SERVE with lime
Thursday, October 27, 2011
Brenda's SOUTHWEST TACO SOUP
1-1/2 POUNDS LEAN GROUND BEEF
1 23 OZ CAN RANCH STYLE BEANS
1 15 OZ CAN KIDNEY BEANS
1 15 OZ CAN CORN, DRAINED
1 14 OZ CAN ROTEL TOMATOES WITH GREEN CHILLIES
1 LARGE ONION, CHOPPED
3 RIBS CELERY, CHOPPED
2 1 OZ ENVELOPES TACO SEASONING
1 1 OZ ENVELOPE RANCH DRESSING MIX
BROWN THE GROUND BEEF, STIRRING UNTIL CRUMBLY. COMBINED ALL THE CANNED INGREDIENTS AS WELL AS ONION AND CELERY IN SLOW COOKER AND STIR WELL. THEN ADD THE TACO SEASON AND THE RANCH DRESSING MIXES.
COOK COVERED ON LOW FOR 8 HOURS IN CROCK POT OR SLOW COOKER. OR YOU CAN COOK ON TOP OF STOVE FOR ABOUT ONE HOUR. SERVES 8 to 10. Enjoy.
2 16 oz. can kidney or pinto beans, drained and rinsed
2 cup frozen corn, thawed
3/4 cup each green and red sweet pepper, chopped
2 cup tomato, chopped
1 medium red onion, chopped
1 jalapeno pepper, finely chopped (optional)
6 Tbsp cider (or other) vinegar
1 1/2 Tbsp vegetable oil
1 1/2 tsp chili powder
1/8 tsp sugar or to taste
Dash of salt (optional)
Combine all the vegetables in a medium bowl. In a small bowl, whisk together the vinegar, oil, chili powder, sugar and salt (if using it). Pour over the vegetable mixture. Cover and chill for at least a half hour so the flavors will blend. Can be refrigerated for 1-2 days ahead if desired. Stir before serving. Easily increased, but be careful not to double the hot pepper.
1 whole cardamom pod
2 whole cloves
1 star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and smashed
1/2 onion, peeled
1 turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat rice noodles
1/4 cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves (optional)
1 tablespoon chopped fresh cilantro (optional)
1/4 onion, thinly sliced (optional)
1 lime, cut into wedges (optional)
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (optional)
Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.
1 cup chopped celery
1 teaspoon minced garlic
1 (6 ounce) can tomato paste
2 cubes beef bouillon
10 cups water
6 whole black peppercorns
2 bay leaves
1/4 cup canola oil
3 pounds beef oxtail, cut into pieces
1 large onion, chopped
salt and pepper to taste
1 (12 ounce) can kidney beans, drained
1/4 cup cornstarch dissolved in
1/2 cup water
Place celery, garlic, tomato paste, bouillon cubes, and water into a large Dutch oven; stir until the tomato paste has dissolved. Add peppercorns and bay leaves, place over medium heat and bring to a simmer.
Meanwhile, heat oil in a large skillet over medium-high heat. Add oxtail and cook until browned on all sides, about 10 minutes. Remove oxtail from hot oil and place into Dutch oven. Pour out all but 1 tablespoon of oil from the skillet, reduce heat to medium, and cook the onion until softened and translucent, about 5 minutes; add to oxtail.
Reduce heat to medium-low, cover, and simmer for 2 1/2 hours. Season with salt and pepper, recover, and continue to cook until the oxtail is tender, but not falling off of the bone, about 30 minutes.
Remove oxtail pieces and place into a serving dish. Add kidney beans to Dutch oven and return to a simmer. Thicken with cornstarch dissolved in water, simmer for 1 minute until thickened and clear. Pour sauce over the oxtail.
1 (8 oz.) can tomato sauce
1 small pkg. spaghetti sauce mix
1 c. water
4 oz. mushrooms, undrained
1 cut-up chicken
Mix tomato sauce, spaghetti sauce mix, water, mushrooms. Mix in crock pot with chicken. Simmer 4-5 hours.