Favorite Recipes forum: Favorite Recipes #3After 13 years online, Cubits.org is scheduled to be shut down. Please make sure you have the contact information for all your friends, and that you download whatever content you want from this site.
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|By bringing this forum over from Sharon's Blue Garden's site, I started us out with #3 to continue. This will be where we post recipes and chat. The recipes will later be copied over in their appropriate thread to hopefully keep them organized and easier to find.
The links to the previous threads are here:
Favorite Recipes 1 link:
Favorite Recipes 2 link:
[Last edited Oct 19, 2016 6:46 AM CST]
Quote | Post #1220341 (1)
|where do we post new recipes?
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|Right here. Then we'll move them into the category but on here we can put the recipe and chat about them.|
|Toni - Arlene posted your recipe Thank you Arlene
Looks yummy Toni!
|Hmm, I thought I posted here. Toni, I put your recipe in the Main Dishes thread but you can put it here in case people want to comment or ask questions. Both chili recipes are in Main Dishes.
SPECIAL POTATO SOUP
2 stalks celery, sliced 3/4 teaspoon seasoned salt
1 medium onion, chopped Â½ teaspoon dried whole thyme
2 tablespoons butter, melted Â½ teaspoon dried rosemary, crushed
6 medium potatoes, peeled and cubed dash of garlic powder
2 carrots, sliced Dash of pepper
3 cups water 2 cups milk
5 chicken flavored bouillon cubes 1 cup (4 oz.) shredded cheddar cheese
Saute celery and onion in butter in large Dutch oven until tender. Add next 9 ingredients,
cover and simmer about 20 minutes or until vegetables are tender.
Remove from heat and mash vegetables with potato masher or put through blender or
food processor. Add milk and cheese and return to burner on low medium heat. Cook, stirring constantly, until cheese is melted.
Yield: 10 cups
|Here are photos of my cakes. First, Mimi's Pound Cake, which is going to church tomorrow
for Meals on Wheels:
Next, Peggy's Chocolate Pound Cake, going to my sister's with us tomorrow. Sorry it's blurry.
My lime meringue pie going to church with us tonight for the pie fest after Thanksgiving service:
Arlene: if you can put these with the recipe, that would be great. Don't add the one of Peggy's
Chocolate Pound Cake. I'll try to get another, better photo of that one.
My potato casserole is in the fridge and will go in the oven tomorrow morning while we help with
Meals on Wheels at church. The brussels sprouts salad is ready to go together once we get to
Happy Thanksgiving, everybody! Let the feasting begin.
I think that if ever a mortal heard the voice of God it would be in a garden at the cool of the day. ~F. Frankfort Moore, A Garden of Peace
|Oh Angie - those look so yummy. My mouth is watering.
I posted Mimi's pound cake photo with your recipe. I'm not seeing your lime meringue pie recipe so if you will please post it, I will put in the dessert thread with this photo. I'll wait to hear from you on Peggy's chocolate pound cake.
You have got to be so very tired but I know all your hard work will be so appreciated when eaten.
Thank you for posting photo's!
When do you get some rest?
|My gosh! Those pictures have my mouth watering. I am off sugar right now but I will definitely save those recipes for later. Eat hardy everyone!!!!
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|Wow, just posting to be sure I don't lose this. Everything sounds so good. I'm going to look at recipes now.
|Okay, I'm going to post a few ...
1 16 oz. bag chopped and washed Kale
1 lb. turkey kielbasa or smoked sausage (we use turkey sausage)
1 15 oz. can white beans drained
3 medium waxy potatoes diced
1 15 oz. can diced tomatoes
1 32 oz. chicken broth
1 medium onion chopped
2 tbsp. virgin OO
3 cloves garlic
2 bay leaves
S and fresh cracked p to taste
Heat oil in deep pot over medium heat. Add potatoes, sausage and onions. Cook approximately 5 minutes, stirring occasionally. Add garlic, bay leaves and kale. Wilt greens 2 to 4 minutes. Add beans, tomatoes and broth. Bring to a boil. Reduce to medium low and cook approximately 30 minutes. Serve with loaf of crusty bread.
Navy Bean and Kielbasa Soup for the Smart Pot
1 lb. dry navy beans rinsed
2 TBS oil
1 large onion chopped
4 ribs celery chopped
4 carrots chopped
1 clove garlic minced
1 lb. Kielbasa sliced
10 cups chicken stock
1 tsp dried thyme
2 tsp salt
Â¼ tsp cracked black pepper
Soak beans overnight. Drain and rinse. Set aside. Place oil in pressure pot and sautÃ© onions, celery, and carrots until onions are translucent Add garlic and sausage and stir to coat. Stir in drained beans, chicken stock and seasonings. Lock lid and bring to high pressure. Process for 30 mins on hi. Let pressure release naturally. Use immersion blender to puree beans if desired.
This is a nock off of a recipe I got off the net. It makes a big pot, but we love it! I put bowls in the freezer for lunches.
2 LB. GR. BEEF
1 12 OZ CAN TOMATO PASTE
2 29 OZ. CAN TOMATO SAUCE
1 29 OZ. CAN KIDNEY BEANS WITH LIQUID
1 29 OZ. CAN PINTO BEANS
1 CUP DICED ONION
1/2 CUP DICED GREEN CHILIES
1/4 DICED CELERY
3 MEDIUM TOMATOES CHOPPED
2 TSP CUMIN
3 TBLS CHILI POWDER
1-1/2 TSP BLACK PEPPER
2 TSP SALT
2 CUP WATER
BROWN MEAT AND DRAIN. BREAK MEAT UP INTO PEA-SIZED PIECES. COMBINE ALL INGREDIENTS IN LARGE POT AND SIMMER OVER LOW HEAT, STIRRING EVERY 15 MINUTES FOR 2 TO 3 HRS. FOR SPICIER CHILI ADD 1/2 TSP MORE BLACK PEPPER AND 1 TBLS CAYENNE. (we don't need any extra spice)
Vicki, if there are extra spaces or lines, please edit for me when you copy them over! Thank you!
|It was just perfect Susan - thank you for these yummy recipes. Making my mouth water.
I put the stew with main dishes and the other two with soup
|I'm baking MIMIâ€™S LEMON POUND CAKE for my Father-in-law. I'll let you know how it turns out. I'm not a baker, but it looks easy enough and very good! I'm excited! He loves lemon! Thanks for sharing your recipe.
I hope you see this. Your Mimi's Lemon Pound Cake was a big hit. I don't do a lot of baking, so I was very excited when I found this recipe and even more so when it turned out so delicious! Thanks so much for sharing. It's one of my favorites now!
|It sure does sound delicious! Especially the way the lemon glaze is seeped into the cake. Yum!!|
|Wilma's Baked Onions
4 medium-sized onions
2 Tblsp butter
1/4 cup brown sugar, packed
2 Tblsp hot water
1/2 Tsp each of salt and paprika
1/4 Tsp pepper
Peel onions and cut in half. Place cut side up in casserole. Melt butter and combine with sugar, water and spices. Pour over onions. Cover and bake at 350Â° for 1&1/4 hours until onions are tender. Baste occasionally. Makes about 8 servings.
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|Sounds delicious, Larry! I have to buy onions now, we used all the ones from the garden. Had a lot this year and we sure enjoyed them.|
|Black Iron Skillet Deep Dish Pizza
(From Pinterest - menumusings.blogspot.com)
premade pizza dough (I found some nice ones in the section where the fresh pasta is and other groceries have it at the deli counter)
1 tablespoon canola oil
sweet green pepper (I used the long skinny light green ones)
tomato, some diced, some sliced
Italian sausage marinara sauce (recipe below or add cooked and crumbled Italian sausage to your favorite jarred pizza sauce - I used Ledo's)
sliced fresh mozzarella cheese (I also tried it with shredded mozzarella, but the sliced fresh mozzarella was much better)
Preheat oven to 350 degrees.
Roll out the dough in a wide circle on a floured surface, then sprinkle the rested dough with more flour.
Add canola oil to a black iron skillet and transfer the dough, draping loosely. Gently press the dough all the way into the skillet.
Cover the bottom with pepperoni, then layer with green peppers, then diced tomatoes, then sliced mozzarella cheese, then seasonings, then Italian sausage marinara, then more mozzarella cheese, then sliced tomatoes and more seasonings.
Cook on the stove top for a few minutes on high/medium-high so that the oil in the bottom gets hot and starts cooking the bottom of the crust.
Then put into oven. Cook at 350 degrees for 10 minutes, then kick up the temperature to 450 degrees for the next 10-12 minutes.
ITALIAN SAUSAGE MARINARA
Note - this makes much more than you need for the pizza so just save the rest for another occasion
2 onions, diced fine
6 cloves garlic, minced fine
1/4 cup extra virgin olive oil
2 tablespoons granulated sugar
crushed red pepper flakes
3 (28-ounce) cans whole tomatoes
1 teaspoon dried oregano
2 teaspoons dried basil
1 pound mild Italian sausage
To a heavy pot, add olive oil. Add the chopped onions and garlic to the oil and start cooking them down. Add in a generous pinch of kosher salt and red pepper flakes. Add in the sugar. Add in the tomatoes. Add in the dried seasonings. In a separate pot, crumble the sausage and as it browns, add it to the simmering marinara.
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|Thank you so much Terri
I will copy this into Main Dishes at some point as well but this will always stay here.
Thanks again - it sure sounds YUMMY
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