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Post by cindyupnorth on Jan 11, 2016 17:57:24 GMT
See, that is what I was thinking, it would make the egg taste like pastic! and aren't the Ps like all freaky deaky about cooking in plastic?
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Post by Scrapbrat on Jan 11, 2016 19:29:16 GMT
--------------------------------------- So you poach the egg wrapped IN the cling wrap?? I'm not sure I like that idea. That's so funny -- I *loved* that idea. I came out of that post thinking, "OMG, I must try that!!!" Granted, I have never once successfully poached an egg in open water (or water with a teaspoon of vinegar). I got an egg poaching pan with four little cups to hold the eggs, but the cups are made out of some kind of noxious plastic that makes the eggs taste plastic. I love poached eggs and would love to eat them, like, all the time. Saran Wrap to the rescue! Then again, I went to an after-wedding brunch where the bride was putting together "omelets" in ziploc baggies, and those turned out fine, so maybe I'm just weird? Boy Scouts have been making eggs in baggies for decades, so I don't think you're weird. They don't taste like plastic, IMO.
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oh yvonne
Prolific Pea
Posts: 8,062
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Jan 11, 2016 20:04:47 GMT
I try to bake dessert once a week, and this week's choice I got of of an issue of All Recipes magazine. I would say this is a keeper, esp for the fall months when bagged cranberries are around. It was super simple to throw together and is really moist and not overly sweet. Cranberry Nut Bread on AllRecipesOKay, hold the phone, that was not the right recipe!! Edited to change to the one that I made that was in the magazine..they are close but not the same! Cranberry Nut Bread I Prep 15 m Cook 50 m Ready In 1 h 5 m Recipe By:Karin Christian "A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries." Ingredients 2 cups all-purpose flour 3/4 cup white sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup chopped cranberries 1/2 cup chopped walnuts 1 egg 2 tablespoons vegetable oil 3/4 cup orange juice 1 tablespoon orange zest Directions Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan. Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
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oh yvonne
Prolific Pea
Posts: 8,062
Jun 26, 2014 0:45:23 GMT
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Post by oh yvonne on Jan 11, 2016 21:03:16 GMT
I made this Creamy Tomato Soup for dinner on Friday night (accompanied with grilled cheese and dill pickle spears) I couldn't get over how easy and how quickly it came together...and TASTY. Cream of Tomato SoupThat's an interesting recipe, with coffee creamer! I bet it was good, I'm definitely going to try it, we love tomato soup, and I like how the recipe is pantry-friendly. I always have canned tomatoes.
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Post by Bitchy Rich on Jan 11, 2016 22:15:39 GMT
I made this Apple Cider Bread and thought it was excellent. I'll definitely make it again. Great way to use up some cider abandoned in the fridge and a few past-their-prime apples.
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Post by elaine on Jan 11, 2016 22:53:50 GMT
I made this Apple Cider Bread and thought it was excellent. I'll definitely make it again. Great way to use up some cider abandoned in the fridge and a few past-their-prime apples. That looks excellent!
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Post by ~Tracy~ on Jan 11, 2016 22:55:59 GMT
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Post by AussieMeg on Jan 11, 2016 23:21:51 GMT
You lay some cling wrap on the bench, brush with a little bit of olive oil, then sprinkle chopped chilli in the centre of the wrap. You then break an egg over the top and gather up the cling wrap – get rid of all the air then tie a knot on the bundle. --------------------------------------- So you poach the egg wrapped IN the cling wrap?? I'm not sure I like that idea. Yes it's a common trick and helps keep the egg in perfect shape. I don't usually do it because it's too fiddly, but for this recipe I had to do it to get the chilli through the egg.
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Post by gmcwife1 on Jan 11, 2016 23:45:34 GMT
I made this Creamy Tomato Soup for dinner on Friday night (accompanied with grilled cheese and dill pickle spears) I couldn't get over how easy and how quickly it came together...and TASTY. Cream of Tomato SoupThat's an interesting recipe, with coffee creamer! I bet it was good, I'm definitely going to try it, we love tomato soup, and I like how the recipe is pantry-friendly. I always have canned tomatoes. I've never made homemade tomato soup before but this one sounds doable so I'm going to try it too
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Post by elaine on Jan 12, 2016 0:10:07 GMT
I made Green Chile Chicken Stew in the pressure cooker tonight. I served it with yellow Mexican rice and a green salad. Both of my boys had seconds and there were no leftovers. I used chopped up chicken breasts instead of thighs, because I prefer white meat. The recipe comes from The Great Big Pressure Cooker Cookbook
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Post by Jennifer C on Jan 12, 2016 2:10:44 GMT
I made this soup tonight. It was really good but I made a few changes. I used a bag of kale instead of spinach and I drained the tomatoes and only used half the cream cheese. It is delicious. How do I get it to post just thei link and not the pic? I make this by the recipe at least twice a month in cold season. My family loves it. I found it in a diabetes magazine in my Dr's office. Jennifer
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Post by iamkristinl16 on Jan 12, 2016 4:03:56 GMT
I made Green Chile Chicken Stew in the pressure cooker tonight. I served it with yellow Mexican rice and a green salad. Both of my boys had seconds and there were no leftovers. I used chopped up chicken breasts instead of thighs, because I prefer white meat. The recipe comes from The Great Big Pressure Cooker Cookbook
Is this recipe found online? It sounds good and I would like to save it. Thanks!
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Post by elaine on Jan 12, 2016 4:42:15 GMT
I made Green Chile Chicken Stew in the pressure cooker tonight. I served it with yellow Mexican rice and a green salad. Both of my boys had seconds and there were no leftovers. I used chopped up chicken breasts instead of thighs, because I prefer white meat. The recipe comes from The Great Big Pressure Cooker Cookbook
Is this recipe found online? It sounds good and I would like to save it. Thanks! Nope. Just in the cookbook that I linked. I bought it for kindle last week and have made 3 recipes so far, with another planned for tomorrow night. One of the best pressure cooker books out there.
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Post by iamkristinl16 on Jan 12, 2016 14:27:33 GMT
Is this recipe found online? It sounds good and I would like to save it. Thanks! Nope. Just in the cookbook that I linked. I bought it for kindle last week and have made 3 recipes so far, with another planned for tomorrow night. One of the best pressure cooker books out there. Thanks! I am not sure if it was just my phone but when I read your original post it just said "This recipe is from...." and then was blank. I will check it out. I need to use my pressure cooker more.
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Post by keknj on Jan 12, 2016 23:51:14 GMT
I made this last night Rustic Chicken With Garlic Gravy and my family loved it. I used skinless thighs and even though we prefer white meat, it was very good. I used about twice the amt of chicken because I forgot to write how much on my shopping list. I didn't change any of the other amounts and it was still good.
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Post by bc2ca on Jan 13, 2016 0:51:39 GMT
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Deleted
Posts: 0
Sept 28, 2024 15:27:32 GMT
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Post by Deleted on Jan 13, 2016 2:32:40 GMT
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Post by flanz on Jan 13, 2016 2:45:51 GMT
1. Chilli poached eggs with tomato and avocado from the Jamie Oliver Super Food cookbook that my MIL got me for Christmas. It’s not particularly fancy, but DSO loved it and we’ve already had it twice. The poached eggs are pretty cool. You lay some cling wrap on the bench, brush with a little bit of olive oil, then sprinkle chopped chilli in the centre of the wrap. You then break an egg over the top and gather up the cling wrap – get rid of all the air then tie a knot on the bundle. Poach in simmering water for 5 minutes (the recipe says 6 minutes but that was just a bit too long if you want a runny yolk). Spread some chopped avocado on some grainy toast, then tomato that has been cooked in boiling water for 40 seconds, peeled, de-seeded and chopped. --------------------------------------- So you poach the egg wrapped IN the cling wrap?? I'm not sure I like that idea. I agree, cooking that way makes me uneasy too.
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Post by julieinsweden on Jan 13, 2016 20:44:52 GMT
I made Thai miniburgers, bean salad and wild rice and my DH, DS6 and DD4 went crazy about it. I thought it was OK. Apart from the wild rice, it was quick and easy to make. So this one is a keeper for a school night. The Swedish version is here with pictureThe translation and the actual ingredients used: 4 portions Mini burgers: • 500 g ground beef • 2 tbs red curry paste • 1 crushed garlic clove • 1 chopped parsley • 1 pinch of salt • Olive oil for frying Bean Salad: • 400 g mixed beans • 3 spring onions finely sliced • 0,5 crushed garlic clove • 1 juice of lemon • 2 tbs olive oil • 1 chopped basil • salt • svartpeppar Wild rice: • Wild rice, cooked to packet instructions. Do this: Mini burgers - Mix all ingredients except the oil. Form 16 mini burger, fry in oil on a medium high heat. Bean salad - Rinse the beans in cold water. Mix all ingredients together.
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Post by disneypal on Jan 13, 2016 22:30:11 GMT
I made Honey Lemon Chicken with Angel Hair Pasta. It was soooo good - tasted like a restaurant meal.
8 ounces angel hair pasta, cooked according to package directions (half of a 1-pound box) 1/2 cup honey 1/4 cup lemon juice 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken 1 tablespoon apple cider vinegar 1 tablespoon lemon pepper seasoning blend for sauce + more for sprinkling over chicken 1/2 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste leaves from 2 or 3 sprigs of thyme, optional and to taste 4 boneless skinless chicken breasts, diced into bite-sized pieces (about 1 1/2 pounds)
Directions:
1.Pasta - Cook according to directions on box, drain, and set aside.
2.Chicken - To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
3.To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
4.Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
5.Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
6.Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately. Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.
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Post by zuke on Jan 14, 2016 12:11:57 GMT
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Post by elaine on Jan 14, 2016 12:24:44 GMT
This looks really interesting! TFS!
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janeo
Shy Member
Posts: 11
Jul 7, 2014 16:39:32 GMT
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Post by janeo on Jan 14, 2016 18:19:30 GMT
The first recipe link I already posted on the original discussion thread (before this weekly thread was started)...thought I'd get move it here, then add another recipe link that I tried a few days later: 1. chefthisup.co/recipe/8927/chicken-cordon-bleu-pasta/ Made a recipe I had pinned, Chicken Cordon Bleu Pasta. I had some leftover ham I had made earlier in the week, and pulled some leftover turkey from Christmas out of the freezer (instead of using chicken). We all enjoyed it - I liked it better the first day; husband and son thought the leftovers were great. 2. www.eazypeazymealz.com/crock-pot-beef-stroganoff/Crock Pot Beef Stroganoff - had made other recipes using ground beef, but really liked this crockpot recipe using stew meat (and didn't mind that it used "cream of" soup!)
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Deleted
Posts: 0
Sept 28, 2024 15:27:32 GMT
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Post by Deleted on Jan 14, 2016 19:32:06 GMT
I'd like to participate, but a warning. I live in the middle of nowhere and it's hard to find many ingredients. So, I keep my cooking simple. I don't enjoy cooking, but at least a new recipe won't make it boring. I made One Skillet Garlic Parmesan Zoodles. I think they tasted good, but I didn't have the best zucchinis. I had to throw most of one away. I forgot to adjust ingredients so there was a bit too much butter and Parmesan cheese. I really liked the taste though. I could not get the zoodles dry enough for the recipe. I used a towel, I set them out to dry, I even tried a salad spinner. So, they were clumpy. www.almostsupermom.com/2015/04/one-skillet-garlic-parmesan-zoodles.html
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Post by elaine on Jan 15, 2016 0:20:36 GMT
I'd like to participate, but a warning. I live in the middle of nowhere and it's hard to find many ingredients. So, I keep my cooking simple. I don't enjoy cooking, but at least a new recipe won't make it boring. I made One Skillet Garlic Parmesan Zoodles. I think they tasted good, but I didn't have the best zucchinis. I had to throw most of one away. I forgot to adjust ingredients so there was a bit too much butter and Parmesan cheese. I really liked the taste though. I could not get the zoodles dry enough for the recipe. I used a towel, I set them out to dry, I even tried a salad spinner. So, they were clumpy. www.almostsupermom.com/2015/04/one-skillet-garlic-parmesan-zoodles.htmlI have never salted zucchini noodles. I know that it helps draw moisture out of eggplant and cucumber, but doing it to zoodles and then rinsing them in water seems to defeat the purpose. I just line a colander with paper towels and put them in my fridge for 30 minutes and then take another paper towel and press down on them to get the moisture from the top when I take them out. I made Loaded Cauliflower as a side dish tonight, in place of mashed potatoes to go with grilled steak. The kids thought it was okay and ate it, DH LOVED it and had 2 helpings. I thought that it was pretty good, but could use some tweaking. It was a little runny, so I would maybe strain the cauliflower after steaming a little more and might try 2 heads of cauliflower instead of just 1 next time.
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Post by gmcwife1 on Jan 16, 2016 0:47:51 GMT
I made this Creamy Tomato Soup for dinner on Friday night (accompanied with grilled cheese and dill pickle spears) I couldn't get over how easy and how quickly it came together...and TASTY. Cream of Tomato SoupHad to find this thread so I can make this soup this weekend. Dh doesn't like tomato soup, but dd and I love it
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teddyw
Drama Llama
Posts: 7,052
Jun 29, 2014 1:56:04 GMT
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Post by teddyw on Jan 16, 2016 1:00:41 GMT
[ Any ideas on what to substitute the walnuts with that aren't nuts or seeds? I'd love to make these.
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Post by peajays on Jan 16, 2016 1:39:01 GMT
I made this Creamy Tomato Soup for dinner on Friday night (accompanied with grilled cheese and dill pickle spears) I couldn't get over how easy and how quickly it came together...and TASTY. Cream of Tomato SoupHad to find this thread so I can make this soup this weekend. Dh doesn't like tomato soup, but dd and I love it Hope you like it!
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Post by nepean on Jan 16, 2016 2:05:30 GMT
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Post by Suziee2 on Jan 16, 2016 18:19:14 GMT
I'm not the biggest fan of cooked carrots. It almost seems silly to post because it was so simple, but I've made these twice this week and love them. I put my baking sheet in the oven while preheating so that it was nice and hot and the carrots danced around the pan when I added them. I cut the carrots in half so they would cook through, and I also turned them a little more than halfway. Cook time was 25-30 minutes. Really great flavor, slightly charred and delicious. Garlic Butter Roasted Carrots
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