Ping to the weekly recipe thread
Last week’s recipe re-cap
Beef __ Post # 38 __ Slow Cooker Pulled Beef
Cake __ Post # 07 __ Dairy Free Pineapple Upside Down Cake
Cake __ Post # 22 __ Pineapple Pound Cake
Cake __ Post # 39 __ Wheat Free Chocolate Cake
Dessert __ Post # 08 __ Cream for Tres Leches
Soup __ Post # 11 __ Baked Potato Soup
Soup __ Post # 17 __ Baszcz- Kielbasa Soup
Soup __ Post # 20 __ Leek and Potato Soup with Kale
Soup __ Post # 37 __ Beef Barley Lentil Soup
Link
http://www.freerepublic.com/focus/chat/2832959/posts?page=42#42
Made my third ever loaf of homemade bread today. Three cups bread flour mixed with one teaspoon OF bread yeast, one teaspoon of salt, two teaspoons of sugar. Mix with spoon. Added 1/3 cup of oil and 1 1/2 cup if really warm water. Mixed until dough becomes a blob. Not sticking to sided.
Kneeded for 8 minutes. Let rest in warm spot for around two hours.
Punched dough to get out air bubbles and kneeded for another couple of hours. Put dough in loaf pan (lined with parchment paper). Let rest again for a hour IR so. Put in oven at 350 for 35 minutes. OMG. SO GOOD.
BBQ Beef Patties
1 1/2 lb Ground Beef
1/2 c Onion; Chopped, 1 medium
1 ts Salt
1/3 c Catsup
1/2 c Chili Sauce
2 tb Brown Sugar
1 tb Lemon Juice
Recipe Instructions:
mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large Skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, Chili sauce, brown sugar, and lemon juice. Pour Sauce over the patties. Cover and simmer for 15 minutes, spooning the Sauce onto the patties occasionally. Serve with the Sauce spooned over the patties.
I was watching The Pioneer Woman on the Food Channel this morning where she was supposedly using items from the pantry to make chili. Well, here’s my version made from leftovers found in the fridge and pantry today.
Taco Soup
12 oz. ground beef - browned
1 lb. taco flavored bulk sausage - browned
1 can ranch style beans
1 can diced tomatoes
3/4 C cooked white rice
1/2 C corn
dash each of garlic salt, pepper and cumin
1 1/2 C water
Fills a 2.5 qt pot. Bring to boil, then simmer until ready to serve.
Someone probably already posted this somewhere here, maybe not today, but I just tried it this week.
Easy Pot Roast
7-bone blade chuck roast (3.5 - 5 lbs)
12 oz. Coca Cola
1 packet onion soup mix
1/4 cup all-purpose flour
1 large oven roasting bag with tie
Preheat oven to 325 degrees F.
Pour flour in oven roasting bag and shake bag around to coat the inside well.
Place roast in bag and set inside large roasting pan.
Mix Coke and soup mix and pour over roast.
Tie bag and tuck ends into pan. Cut six holes in top of bag to vent.
Bake about 3.5 hours until tender.
Easy and good. I just had to try it!
Lemon Rice
4 Tblsp. Butter
2 1/2 C. rice (not instant)
1/2 C. white vermouth (or use white cooking wine from the grocery store near salad dressings)
4 1/4 C. chicken broth
1 1/2tsp. salt
Pinch pepper
Grated zest of 2 lemons
1/4 C. chopped fresh parsley
Melt butter, add rice and stir to coat.
Add vermouth, broth, salt and pepper, bring to a boil.
Reduce heat and simmer 20 min.
Toss with lemon zest and parsley, and serve immediately.
I halve this recipe because it makes a lot. I used dehydrated lemon zest I buy online at TheSpiceHouse.com, and I used about a tablespoon for the half recipe and soaked it in warm water for about an hour beforehand.
I also use the full quarter cup of fresh parsley for the half recipe.
If you don’t keep dried lemon zest on hand, go buy some! It is so useful to have around.
Nutella and Peanut Butter Brownies
1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/4 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
Pinch of salt
4 tbsp (1/4 cup) peanut butter
4 tbsp (1/4 cup) Nutella
Preheat oven to 350°F. Line 8×8 inch pan with baking parchment paper.
Measure the flour, cocoa powder, baking powder and salt into a small bowl and whisk to combine.
Stir the sugar into the melted butter. Beat in the eggs one at a time, then stir in the vanilla. Add the dry ingredients and mix until combined.
Put the Nutella and peanut butter in a small bowl and microwave until runny (about 30 seconds). Fold into brownie mix.
Pour batter into pan and bake for 20-25 minutes, until top forms a crust.
Kahlua and Caramel Chocolate Chip Cookies
10 Tablespoons Browned Butter
2 Tablespoons Hazelnut Oil
1/3 cup Dark Brown Sugar
1/2 cup Light Brown sugar
2/3 cup Sugar
2 large eggs
1 teaspoon Vanilla
1 1/2 Tablespoons Kahlua
1 Bar Ghiradelli Milk Chocolate & Caramel, chopped
1 Bar Ghiradelli Dark Chocolate, chopped
1 1/2 cups Ghiradelli Dark Chocolate Chips
2 cups plus 2 Tablespoons All Purpose Flour
1/2 teaspoon Baking Soda
pinch salt
Once butter is browned and slightly cooled, add butter and hazelnut oil to sugars and mix well. Add the eggs, salt, vanilla and Kahlua to the batter and mix thoroughly. Combine the dry ingredients in a separate bowl, then add to batter, beating only until combined.
Add chocolates to batter, then place mixing bowl in refrigerator for 15 minutes to cool a bit. Preheat oven to 325 while dough chills.
Place balls of dough on prepared cookie sheet w/ parchment paper, leaving tops quite jagged so that cookies get nice surfaces. Bake for 15 minutes, or until just golden brown, for best results.
There’re some real good ones here! Thanks maggief, for pointing me to this forum. The 1,100th comment on an eligibility thread is about the last place I expected to find a link to recipe info! ;)