[Jamestown1630]

This Week: post the recipe that your friends and family love the most!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[trisham]

That looks delicious! I love olives.

[MomwithHope]

That recipe looks like a keeper. I always put some sour cream in my dumplings. Smooth dough and tender.

[pugmama]

I have been making Chicken Marbella for years and it always popular with guests.
There is a modernized version that I like very much as well.

https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella

http://www.food.com/recipe/modernized-chicken-marbella-cooks-illustrated-493445

[Elderberry]

Shrimp Dip

8 oz. cream cheese
½ C. chile sauce
2 T. green onions
Worcestershire, garlic salt, pepper and lemon juice to taste

Soften cream cheese and mix all ingredients together. Cook shrimp
in usual way (about 1 lb.). Cut shrimp in small pieces and add to
other mixture.

[neefer]

This coconut cake recipe was so popular among family and friends, that I stop making it. They became too demanding and annoying. "We want coconut cake!"

Nancy Kelly's 2-Day Memphis Coconut Cake

2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar (I use less)
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into bits
1 cup buttermilk
4 large eggs
1 tablespoon vanilla extract
3 cups heavy cream
21 ounces flaked, sweetened coconut
2 cups sour cream
2 cups sugar (or a less)

1. Preheat oven to 375 degrees. Coat two 9-inch round cake pans with cooking spray.
2. In food processor, combine flour, baking powder, salt, baking soda and sugar. Pulse until blended. Distribute butter over the flour mixture and pulse until flour resembles small peas.
3. Pour buttermilk into a 2-cup measuring cup, add eggs and vanilla extract and beat with a fork to break up eggs. With food processor running, add through tube and process for 45 seconds, until blended.
4. Divide batter equally between pans. Smooth the tops without pressing down on the batter. Bake until golden, 25-30. Inserted skewer or cake tester should come out clean when inserted into center of pan.
5. Transfer pans to cooling rack and let sit for 10 minutes. Remove cakes from pans and allow to cool completely.
6. Split each cake layer horizontally with a serrated knife. Place strips of wax or parchment paper around the edge of serving plate and center one cake layer on the plate.
7. With an electric mixer, beat the cream in a large bowl until stiff peaks form. Combine 2 cups coconut, sour cream, sugar to whipping cream until fully mixed. (Sometimes I add a quarter teaspoon of coconut extract if I have some.)
8. Spread some of the frosting over cake on serving platter. Repeat layers, ending with top layer of cake. Frost top and sides with remaining frosting. Press remaining coconut into sides and top of cake.
9. Wrap cake lightly with plastic wrap and place in refrigerator for 2-3 days (This step is really important. The first time I made this, my husband insisted on having a piece early and it wasn't impressive like the aged cake). Garnish with fruit before serving if desired.

[Dogbert41]

My Mom used to make those olive cheese balls for her parties! I forgot all about them until now. I’ll have to print this out and give it to the wife!!!

[pugmama]

I have been making Chicken Marbella for years and it always popular with guests.
There is a modernized version that I like very much as well.

https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella

http://www.food.com/recipe/modernized-chicken-marbella-cooks-illustrated-493445

[lizma2]

Requested a lot.

MOM’S CHEESE BALL (1950’s)

1 (8 oz. each) packages Philadelphia Cream Cheese, softened
1/2 (8 oz.) package shredded mild Cheddar Cheese
1 tablespoons diced green pepper
1/2 tablespoons minced onion
1/2 tablespoons pimento
1 pinch salt
2-4 drops lemon juice
1 large packages chopped pecans

In a mixer mix 1 (8 oz.) packages cream cheese with 1/2 (8 ounce) package shredded mild cheddar cheese. Add 1 tablespoons diced green pepper. 1/2 tablespoon minced onion and 1 tablespoons pimento. Mix well. Add a pinch of salt and a couple drops of lemon juice; mix well.Form a ball.
Add 2 TBL cup chopped pecans; stir. Put remaining chopped pecans on wax paper and roll cheese over nuts. Mix cheese into pecans so it is completely covered in nuts; form a ball.

Refrigerate overnight. Serve with crackers

Most requested..

Baked Brie.

Dump a handful of pecans and dump them into a baking dish. Add a circle of Brie. (rind off or on, no difference) Dump on more pecans. Bake @ 350 5-7 minutes til gooey. Top with salted caramel sauce. Serve with Club crackers.

This one is easy and heavenly. Got it from a mom n’ pop restaurant near Ashville.

[JayGalt]

Pepperoni Pie
¾ cup pepperoni sliced and diced
¾ cup Munster cheese cubed
¾ cup flour
2 eggs
1 cup of milk
Stir together all the ingredients. Pour into a 9” greased pie plate or pyrex pan.
Bake @ 400 degrees for 30-35 min, adjust for convection oven by checking after 20 minutes.

[JayGalt]

And at the end of every great meal
Sticky Toffee Pudding (SERVES EIGHT)

Date Puree
375g (12.5 oz) dates, with stones removed
375 ml ( 12.5 fl oz) water

Toffee Sauce (we make 1 1/2 times the sauce because it keeps in the fridge & is Yummy)
640ml (22 fl oz) heavy cream
340g (12 oz) sugar
130g (4oz) unsalted butter

Sponge
130g (4oz) unsalted butter
375g (12.5 oz) soft dark brown sugar
3 medium eggs, lightly beaten
450g (15 oz) white bread flour
10g (1/3 oz) baking powder (sifted into the flour)
3g (1/8 oz) bicarbonate of soda (sifted into the flour)

HOW TO MAKE IT
1) Preheat the oven to 175 degrees celsius, or 350 fahrenheit.
2) Make the date puree by simmering the dates in water over a low heat for 10-15 minutes until they are soft and the water has almost evaporated. Process them in a blender until they are smooth.
3) Make toffee sauce. Pour half the cream, and the sugar and butter into a thick bottomed pan and mix well. Bring the sauce to the boil stirring with a wooden spoon, and continue until the sauce is golden brown. This will take a while, and needs an eye kept on it to stop it boiling over or burning. When it goes golden brown, remove from heat, allow to cool slightly, and then whisk in remaining cream.
4) Grease and line a baking tin, measuring approximately 30 x 24 x 6cm deep with baking parchment. Now make the sponge. In a food processor or mixer, cream the butter and sugar with the paddle on a medium speed until it is light and fluffy. Add the eggs slowly , taking care the mixture doesn’t separate. (If this happens, add a little of the flour and continue mixing for a minute or so.) Then fold in the sifted flour mixture slowly until smooth. Finally, add the warm date puree and mix well.
5) Spread mixture into prepared tin, and bake for about 50-60 minutes or until the sponge is firm to the touch. Allow to cool - it can be left in the tin. Remove, the sponge from tin and trim the outside edges. Cut it horizontally into three, then reassemble it in the baking tin, spreading two thirds of the sauce between the layers.
6) Once you have reassembled the pudding, reheat it in the oven at 175 celsius, 350 fahrenheit, for 15-20 minutes, then cut it into eight equal servings and top with remaining toffee sauce.

[pugmama]

This is a very popular Southern meal. The chicken is not low calorie! I have made this for a crowd and it is always well received. People here in the South really like cake for dessert, but I usually serve fruit for dessert with maybe a bit of ice cream.

https://saramoulton.com/2014/07/jean-andersons-oven-fried-chicken-with-sides/

[Dragonfly]

Your olive cheese puffs remind me of the Brazilian cheese puffs (pao de queijo) that I recently ate at a Brazilian restaurant. I couldn’t stop myself. So yummy! I’ve since made them with success from the recipe below.

http://www.epicurious.com/recipes/member/views/pao-de-queijo-aka-brazilian-cheese-puffs-1266023

[V K Lee]

ANOTHER TIPS video which shows a number of simple ideas
https://www.youtube.com/watch?v=hD4F2n0fDJs

[V K Lee]

19 FOOD HACKS THAT WILL BLOW YOUR MIND

>Fast toasted sandwich
>Cut hard, cold butter
>Always get a proper reward when squeezing your
ketchup bottle, etc.
>Make a proper sandwich
>Cut bread loaf slices
>Separate an egg
>Hard boiled egg: cook and peel
>Half an apple
>Cut a kiwi
>prepare strawberries
Plus more fast tips to be found.

https://www.youtube.com/watch?v=LP_1VAcXoBM

Brought to you by 5 Minute Crafts
https://www.youtube.com/channel/UC295-Dw_tDNtZXFeAPAW6Aw

If you find these useful, you might think of subscribing to the channel.

[Yaelle]

Best garlic chicken legs

(Smells so good when making these)

Ingredients

6 tbsp coconut oil, melted;
6 cloves garlic, minced;
4 tsp chilli powder;
2 tsp garlic powder;
Sea salt and freshly ground black pepper to taste;
10 chicken drumsticks

Preparation

Preheat your oven to 375 F.
In a large bowl, combine the garlic, chilli powder, garlic powder, salt and pepper as well as the melted coco oil. Dip each cold chicken drumstick into the stuff and lay it in a baking pan (can fit more in a Pyrex pan by laying them end to head to end). Magic will happen. As you lay each leg into your baking pan, the coating will solidify and stay put, giving each leg so much delightful flavor.

Cook for about 1 hour, until the chicken is well cooked, turning the pieces once halfway during the cooking process. Make rice to go with it because you will want to sop up the sauce, trust me.