Jump to content
  • Announcements

    • vpc

      Our Place Has Moved   09/30/2018

      Our Place has moved to a new location:      http://ourplaceonline.freeforums.net/forum  You will need to reregister at the new site as we are unable to transfer any content from here to there.   You will no longer be able to post here after 4th October, but the forum will remain visible until the end of October. If you are having problems registering at the new site, please admin.our.place@gmail.com                                                                                             
Aurora

Recipe Swap!

Recommended Posts

Aurora

OK I'll start!!!!

Baked Macaroni and Cheese

• 12 oz uncooked macaroni, elbow-type

• 1/2 cup fat-free sour cream

• 12 oz fat-free evaporated milk

• 8 oz low-fat cheddar or colby cheese, shredded

• 1 Tbsp Dijon mustard

• 1/4 tsp table salt

• 1/4 tsp black pepper

• 1/8 tsp ground nutmeg

• 2 Tbsp dried bread crumbs

• 2 Tbsp grated Parmesan cheese

Preheat oven to 350ºF.

Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.

Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.

Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.

Combine bread crumbs and Parmesan cheese; sprinkle over pasta.

Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.

Share this post


Link to post
Share on other sites
Lily Bright

Cake Recipe For Mothers:

Preheat oven; check to make sure there are no rubber balls or plastic soldiers on the shelves.

Remove blocks and toy autos from the table.

Grease pan and crack nuts.

Measure 2C. flour.

Remove Junior's hands from the flour.

Measure flour again.

Crack more nuts to replace those that Junior ate.

Put flour, baking powder and salt in sifter.

Get broom and dust pan from pantry.

Sweep up the pieces of the bowl that Junior knocked on the floor.

Get another bowl.

Answer the door bell.

Return to the kitchen.

Remove Junior's hands from the bowl.

Wash Junior.

Answer the phone.

Return to the kitchen.

Remove 1/2 inch salt and the layer of nut shells from the bottom of the greased cake pan.

Start after Junior -- pick up the pieces of the bowl he knocked over as he fled.

Wash the kitchen floor, the table and the remaining dishes.

Call the bakery and place an order.

Put Junior to bed for a nap.

Take two ibuprofen and lie down.

Share this post


Link to post
Share on other sites
Vicky

This one is VERY easy to prepare and may sound all fancy smancy but its REALLY simple and I LIKE easy and Im not into cooking myself, so I like fast and easy.

You can buy this ingredient at Walmart. They sell fish called "Tilapita" and they come in the freezer section and are marinated in a lemon type sauce in individual pouches. The lemon one is the best!

Im not a fishy person. But I like salmon and I like THIS.

You just remove it from the pouch and put it in a glass baking pan in the oven set to the time specified.

THATS ALL and throw it in, its already marinated.

Then make some Quinoa (For those who wonder what the heck that is?) Its a grain that is in little balls, you just boil water and add in a cup of it, cook it just like rice. Im not sure if Walmart sells it, but we find it at Trader Joes. Look near the Rice and CousCous section or specialty food in other stores to find it.

Put the Quinoa on your plate and then put a piece of the Tilapita on top. Eat it together.

My kids even really like it!

Share this post


Link to post
Share on other sites
HVC

Hot Baked Oven Pizza

Pour yourself a glass of wine or decaf coffee.

Dial 1-800-D-Domino

Order Pan, regular or thin crust

Select your toppings

Give them your credit card info

Wait while it bakes and arrives at your door (less than 30 minutes typically)

Serve with cold beverage.

:hot dog:

Share this post


Link to post
Share on other sites
Aurora
Hot Baked Oven Pizza

Pour yourself a glass of wine or decaf coffee.

Dial 1-800-D-Domino

Order Pan, regular or thin crust

Select your toppings

Give them your credit card info

Wait while it bakes and arrives at your door (less than 30 minutes typically)

Serve with cold beverage.

:hot dog:

Wow that sounds like a really great recipe! I can't wait to try it out!! :cheeky-smiley-005:

Share this post


Link to post
Share on other sites
Buzzkitty1

Red Beans & Rice

Soak 1 pound of dry red kidney beans overnight (rinse beans b/4 soaking).

In your crockpot, mix in the following with the beans:

1 large chopped onion

2 cloves garlic

1/4 cup chopped celery

1 t. salt (or to taste)

1/4 t. Thyme

2 bayleaves

1/2 t. Tobasco sauce

1 t. Cajun seasoning

1 pound cut up smoked sausage (extra sausage is always good too)

7-10 cups of water (depending on how juicy you want it)

Cook in your crockpot on HIGH for about 4 hours, then turn to LOW for another 5-7 hours (or until beans are tender). Total cooking time should be 8-10 hours. (I like to cook them longer b/c everything just tastes SO good when it cooks longer.)

Serve over hot rice.

Variation: Substitute Great Northern white beans & ham.

Share this post


Link to post
Share on other sites
Lily Bright

Obviously, I am going to have to start cooking some of the recipes I'd like to post...

because...

How much is "till it tastes right"?

"till it looks right"?

"till the sweet and sour balance each other"?

How much is a "double handful"?

"three smidges, a dash and a shake, shake, shake"?

See why Grandma's recipes are so difficult to reproduce?

:blink:

:hysterical:

Lily

Share this post


Link to post
Share on other sites
Mohzilla

What to do with left over roast beef!

Ingredients:

Left over roast beef

I lrg can diced tomatoes

1 onion

2 tbsp Bovril or other beef flavouring for broth

Minute rice

Directions:

Line the bottom of a glas baking dish with left over beef

Chop onion

Pour in tomatoes, add onion and bovril

Place in preheated oven at 350 degrees

Cook for 20 mins or until heated through.

Cook rice according to package directions.

Serve beef over rice, enjoy!

Share this post


Link to post
Share on other sites
Sylvia

These are the BEST muffins for "on the go! hurry up! we're late!" Which is us these days. :D

Very filling and yummy.

A.M. Delight Muffins

Yield: 18 Muffins

2 c All-purpose flour (I use freshly ground spelt)

3/4 c Sugar

2 ts Baking Soda

1 1/2 ts Ground Cinnamon

1/2 ts Salt

3 Eggs

1/2 c Vegetable Oil

1/2 c Milk

1 1/2 ts Vanilla Extract

2 c Peeled Apples; chopped

2 c Carrots; grated (or 1 cup carrots and 1 cup zucchini)

1/2 c Shredded Coconut

1/2 c Raisins

1/2 c Chopped Almonds

In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add oil, milk and vanilla, mix well; stir into dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased paper-lined muffin cups 3/4 full. Bake at 375 degrees for 20-25 minutes or until muffins test done. Do not underbake.

Share this post


Link to post
Share on other sites
Stormy

Stormy's Sunday Chicken

1 lb chicken pieces

1-2 eggs

bread crumbs

garlic powder to taste

flour

olive oil

1 cup chicken broth

1 cup white wine

1/4 cup dried parsley

3-4 tablespoons capers /wbrine

1 cup pitted, chopped green olives from brine (use a good quality cracked Greek or Italian)

2 tablespoons lemon juice

3 tablespoons butter

Aged grated Parmesan

Season bread crumbs with garlic powder to taste.

Dredge chicken in flour, then egg, then bread crumbs and saute in olive oil until golden brown.

Remove all the oil except 3-4 tablespoons from the frying pan. Add the white wine, chicken broth, the olives, capers and lemon juice.

Simmer on low until the stock has been reduced by about half (10-15 mins?)

Add parsley and butter to the remaining stock, and further reduce another 5 mins or so.

Spoon olive/caper mixture over chicken or stir into linguine (if you made enough sauce) and top with parmesan.

Share this post


Link to post
Share on other sites
Becky

Speedy Brownies

2 cups sugar

1 3/4 cups all purpose flour

1/2 cup baking cocoa

1 tsp. salt

5 eggs

1 cup vegetable oil

1 tsp. vanilla extract

1 cup (six ounces) semisweet chocolate chips

In a mixing bowl, combine the first seven ingredients; beat until smooth. Pour into a greased 13x9x2 baking pan.

Sprinkle with chocolate chips. Bake at 350 for 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack. Makes about 3 dozen

Share this post


Link to post
Share on other sites
Jacky

Get a flan base

Fill with a tub of Ricotta Cheese mixed with one lemon and lemon rind adding lemon curd to taste. Put a bit more grated rind on top. (You can put sugar in too but I think that is too sweet.)

Freeze for 2 hours.

Eat.

Makes a quick cold food cookery thing. I did it with some ladies at the retirement home the other day and we ate it at tea time.

Share this post


Link to post
Share on other sites
Buzzkitty1

I'm not one for cream of any kind of soup recipes, but this one is SO good. Both kids love it. This portion feeds us for dinner, and probably 2 leftover lunches!

Broccoli Chicken Alfredo

1 # chicken cut in cubes

2 T canola (or butter)

1/2 16 oz package of linguine

1 cup of broc, fresh or frozen

1/2 cup grated parm (fresh is best!)

1/2 cup milk

cream of whatever you want. It's best with the "healthy" stuff that is 98% ff, and has less sodium to swell you like a tick

black pepper

Cook the linguine, add broccoli for the last four minutes. Drain. Cook chicken in oil. Add soup, linguine with broccoli, cheese, milk and black pepper. Heat until bubbly.

Share this post


Link to post
Share on other sites
Kali

Freezes well, great in salads, as a snack or side dish.

Curried chick peas- these are so yum:

1 cup dried garbanzo beans

salt to taste

2 tbsp veg oil (you can use olive or whatev)

1 small onion, finely chopped

1 one-inch piece ginger, grated

2 garlic cloves, crushed (or finely mince)

1/2 tsp ground tumeric

1 tsp cumin

1 tsp Garam Masala (I use regular curry powder and it turns out great)

1/2 tsp ... Read Morechile powder

2 tbsp chopped cliantro

Rinse beans, soak overnite.

Drain beans. Add 2 cups cold water and salt. Boil 10 minutes then reduce heat and simmer partially covered for 1 hour. In separate pan, heat oil, add onion- cook about 8 minutes or until soft and golden brown.

Add ginger, garlic, and spices- cook 1 minute. Stir in beans and their cooking water and bring to boil. Cover and simmer 20 minutes until beans are very tender but still whole. Serve sprinkled with chopped cliantro.

Share this post


Link to post
Share on other sites
Buzzkitty1

I found this online and made it tonight. Not sure what to call it. Cheesy bacon chicken breasts?

Cook 6 slices of bacon in a large skillet. Turkey or pork bacon would work. If you use pork bacon, drain the fat after it's cooked, don't wash the pan.

Set bacon aside.

Add 1 T butter (or smart balance or whatever) to pan with

1 T olive oil

Cook breasts in the skillet on medium high heat until they're cooked through.

Place breasts in an ungreased 13 x 9 pan/glass casserole dish

Don't drain the chicken drippings etc from the skillet.

Cook 1 chopped onion and 3 cloves of garlic minced in the skillet.

Cook until onion is tender. Crumble bacon into onion garlic mix.

Spoon onion mixture over breasts. Top with one cup of shredded cheese.

Bake at 350 for 12-15 minutes.

These were SO fast and easy and the kids scarfed them down. I served with rice pilaf & broccoli for a fast, well balanced meal. I also have plenty of leftovers for a work lunch. :)

Share this post


Link to post
Share on other sites
Buzzkitty1

Slow cooked "Thai" peanut chicken

I made this last night, and it was SO good! I highly recommend it. It's rich, and mildly spicy. Delish.

* 6 skinless, boneless chicken breast halves - cut into 1/2 inch strips (I'm onlly using 3)

* 1 large red bell pepper, seeded and sliced into strips

* 1 large onion, coarsely chopped

* 1/2 cup chicken broth (I used 3/4)

* 1/4 cup soy sauce

* 1 tablespoon ground cumin ( went with about 3/4 of a tablespoon)

* 3 cloves garlic, minced

* 1/2 teaspoon red pepper flakes

* salt and pepper to taste

* 2 tablespoons cornstarch

* 2/3 cup creamy peanut butter (I'm going to go with 1/2 cup-1/4 each of creamy & chunky. I think nuts in would be good)

* 1 tablespoon soy sauce

* 1/4 cup lime juice

* 3 green onion, chopped

* 1/4 cup chopped fresh cilantro

* 1/2 cup chopped roasted peanuts

DIRECTIONS

1. Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.

2. Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.

3. Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving. Serve over rice.

Share this post


Link to post
Share on other sites
Lily Bright

Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour

DIRECTIONS

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat.

* NOTES FOR KITCHEN AID MIXER USERS: Proof your yeast in the mixing bowl then add the oil/salt, the add the flour approx. 1 cup at a time with the dough hook on low speed. Once all the dry ingredients are in come up to medium speed for 5 minutes. Then take the dough out, fold it over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a tablespoon of oil (veggie or olive) and turn the dough to coat evenly. Cover tightly with plastic wrap and then a kitchen towel.

Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes.

REALLY yummy, not difficult, and fun to make.

I'm going to try these as hamburger buns on a baking stone, too...

I hate the gummy carp they pass off as "bread" in the stores.

Lily

*ETA*

If you don't eat a lot of bread, keep in fridge.

No preservatives means it will go bad way faster than store bought

Share this post


Link to post
Share on other sites
seeker

I am such a nong. I only just noticed this up at the top.

I'm so sorry, I'm such a twit! I'll just go and move my recipes here....

No wonder noone had mentioned anything ....

Sometimes I'm a bit slo - and actually my nick name at uni used to be slomo.

sigh*

Share this post


Link to post
Share on other sites
seeker

Just had to share this one, in case anyone out there is a chocolate freak like myself!

Bill Grangers gooey chocolate cake with raspberries

Topping

100g good quality dark chocolate

150g raspberry jam

125ml cream

Cake

30g good quality cocoa powder

60ml milk

1/2 tsp natural vanilla extract

90g raspberry jam

115g butter softened

65g caster sugar

2 medium eggs

125g plain flour

1 1/2 tsp baking powder

pinch salt

80g raspberries plus extra to serve

Method

Preheat oven to 180 degrees. Generously grease a 22cm round cake tin.

For the topping, put the chocolate, jam and cream into a small pan over a medium heat. Stir until smooth, then pour into the prepared cake tin.

In a bowl mix the cocoa powder with 125ml boiling water stirring until smooth, then add the milk, vanilla and jam, whisking to combine.

In a large bowl cream the butter and sugar, together until light and fluffy, then add the eggs one at a time, mixing well after each. Sift the flour, baking powder and salt into a separate bowl. Using a large spoon, fold the dry ingredients and the cocoa mix into the creamed mixture, alternating the two, then fold the raspberries through.

Pour the mixture into the cake tin, ensuring you spread it right to the edge and cover the topping completely. Bake for 30-35 minutes or until firm. Leave the cake to cool in the tine for 15 minutes.

If not serving straight away you can refrigerate the cake in the tin, but you will need to warm it in the oven before turning it out.

Turn the cake out onto a plate, you may need to scrape some sauce out of the tin and spread it over the top of the cake. Serve warm or cold, with fresh raspberries.

Absolutely divine!

Share this post


Link to post
Share on other sites
seeker

Quick Banana Muffins

2 squishy old bananas - mashed

2/3 cup sugar (white or raw is good)

1/3 cup butter or margarine

1 3/4 cup SR Flour (wholemeal is good)

2 eggs

Easy peasy

mix sugar and butter until creamy

add eggs - mix up

add half the flour sifted

then the banana

then the rest of the flour sifted

mix up and then put into muffin tins (you can get different shapes - we have star and love heart shaped tins plus little baby muffins)

I freeze them so kids can take them to school.

Great way to use up those bananas that go overripe and don't get eaten! (Other than using them in banana smoothies, etc!)

Share this post


Link to post
Share on other sites
seeker
Speedy Brownies

2 cups sugar

1 3/4 cups all purpose flour

1/2 cup baking cocoa

1 tsp. salt

5 eggs

1 cup vegetable oil

1 tsp. vanilla extract

1 cup (six ounces) semisweet chocolate chips

In a mixing bowl, combine the first seven ingredients; beat until smooth. Pour into a greased 13x9x2 baking pan.

Sprinkle with chocolate chips. Bake at 350 for 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack. Makes about 3 dozen

OH yeah!!!!!

:)

Share this post


Link to post
Share on other sites
Guest midwest88

I just made this for the first time about 2 weeks ago and again this past Saturday for my daughters and friends....the kids were impressed with Dad.....it's pretty flippin' good and quick!!

Chicken breast casserole

4-6 boneless chicken breasts

Shredded cheese (your choice)

1 can Cream of Chicken soup

1/2 soup can milk

1 C melted butter

1 box of Stove Top Chicken dressing

Garlic powder (optional)

Onion powder (optional)

Your amount of salt and pepper (no dashes.....Lily HATES those!! *snicker*)

Pre-heat oven to 350

Spray a 9 x 13 baking dish with non-stick spray

Lay chicken breasts in bottom of dish

*I sprinkle the garlic powder and onion powder on the breasts now....optional*

Sprinkle shredded cheese over breasts to cover (recipe called for 1 1/2 cups......TOO MUCH, so I just 'cover' them)

Mix Cream of Chicken soup with 1/2 can of milk in a bowl, then pour over the breasts

Spread the Stove Top dressing over the entire pan, covering the breasts

Melt 1 C butter and pour over all the dressing (I used a little more butter)

Sprinkle "your' amount of salt and pepper over entire dish

Cover dish with foil or lid if you have one

Place in oven and bake for 90 minutes.

The prep time is NOTHING.....cooking time is a bit long, but I'll tell you what.....it's GOOD STUFF!!!

I like this thread.......seeing how I don't have the best cook in the universe cooking for me any longer.......Lumpy THOUGHT......THOUGHT she was the best, most beautiful, most friendly..........ahhhhhhh........you understand the program!! *snicker*

Here's to good stuff,

middie

Share this post


Link to post
Share on other sites
Lantana
I just made this for the first time about 2 weeks ago and again this past Saturday for my daughters and friends....the kids were impressed with Dad.....it's pretty flippin' good and quick!!

Chicken breast casserole

4-6 boneless chicken breasts

Shredded cheese (your choice)

1 can Cream of Chicken soup

1/2 soup can milk

1 C melted butter

1 box of Stove Top Chicken dressing

Garlic powder (optional)

Onion powder (optional)

Your amount of salt and pepper (no dashes.....Lily HATES those!! *snicker*)

Pre-heat oven to 350

Spray a 9 x 13 baking dish with non-stick spray

Lay chicken breasts in bottom of dish

*I sprinkle the garlic powder and onion powder on the breasts now....optional*

Sprinkle shredded cheese over breasts to cover (recipe called for 1 1/2 cups......TOO MUCH, so I just 'cover' them)

Mix Cream of Chicken soup with 1/2 can of milk in a bowl, then pour over the breasts

Spread the Stove Top dressing over the entire pan, covering the breasts

Melt 1 C butter and pour over all the dressing (I used a little more butter)

Sprinkle "your' amount of salt and pepper over entire dish

Cover dish with foil or lid if you have one

Place in oven and bake for 90 minutes.

The prep time is NOTHING.....cooking time is a bit long, but I'll tell you what.....it's GOOD STUFF!!!

I like this thread.......seeing how I don't have the best cook in the universe cooking for me any longer.......Lumpy THOUGHT......THOUGHT she was the best, most beautiful, most friendly..........ahhhhhhh........you understand the program!! *snicker*

Here's to good stuff,

middie

Do you make the stuffing first - then lay it on top?

Share this post


Link to post
Share on other sites
Guest midwest88
Do you make the stuffing first - then lay it on top?

No, Lantana....you just spread the stuffing evenly over the top (right out of the box/bag) of everything, pour the melted butter over all the dressing and pop it in the oven.......done deal!!

middie

Share this post


Link to post
Share on other sites
Lantana
No, Lantana....you just spread the stuffing evenly over the top (right out of the box/bag) of everything, pour the melted butter over all the dressing and pop it in the oven.......done deal!!

middie

Thank you, midwest88. I'm fixin to try it right now!!!

Share this post


Link to post
Share on other sites

×