Recipe Exchange!

[LuvMyMalt]

I've gotten some positive feedback about starting a recipe exchange where we can all share our favorite masterpiece recipes, and I think it will be a lot of fun! I have so many recipes I would love to share and get other people's favorite recipes.

Perhaps if you you post a recipe, you could put the name of the recipe in each post and say if it's an appetizer, main meal, side dish, pasta, vegetarian, dessert, etc.

I hope this catches on! Maybe people could also give certain recipes they've tried and give them stars 1-4?

I will start with a fabulous seafood appetizer...........

[LuvMyMalt]

This is a HUGE family favorite that you serve with Ritz crackers (OK, I used to work for Nabisco, LOL).

Hot Crab Dip

2 Tbs. horseradish
2 8 oz. cream cheese
½ cup mayo
1 ½ Tbs. Dijon mustard
3 Tbs. white wine
½ cup chopped onion
12 oz. canned crabmeat

Combine all ingredients except crabmeat in a double boiler, mix until blended. Take off heat, add crab and mix well. Pour into container (like medium ramikins that are oven proof), cover. Refrigerate overnight.

Bake at 350 for 40 -55 minutes or until bubbling.

Servie with buttery crackers, and you will impress everyone *YUMMY!*

[Zanadu'sMom]

Ok here is my meatball recipe..
Ground beef
2 eggs(If your making like 2 pounds of meat 2 eggs is good 3 pds I would use 3 eggs )
Parsley (Cut up fine )
Cheese (Parmigiano-Reggiano Cheese)Like 2 handfuls
I don't use breadcrumbs, what I do is let the Italian bread get a little hard, then I pull out the white part, soak it in milk or water let it get soft and make it into my own bread crumbs. Pull it apart and break it up like regular bread crumbs.
Salt, Pepper
Garlic (Chopped very fine)
I make the meatballs then I put some olive oil in the pain and get them a little brown then I put them directly into my sauce for like 20 or 25 minutes and they are done.
Simple, easy and delicious.
For sauce I use an onion some garlic, sauté it in olive oil then add my Pomi and Scalfani sauce then I add salt pepper and FRESH Basil , let it ccok a bit then add a pinch of sugar. It's delicious

http://www.pennmac.com/page/29/

Scalafani is available at Pathmark, shoprite

[Zanadu'sMom]

Forgot to add : I use the Pomi strained tomatoes :D

[LuvMyMalt]

Forgot to add : I use the Pomi strained tomatoes :D

What kind of tomatoes are those? Thanks for adding this, girlfriend!!

[Zanadu'sMom]

I meant PAN not PAIN :o

[Zanadu'sMom]

What kind of tomatoes are those? Thanks for adding this, girlfriend!!

What do you mean what kind? :lol2::lol2::lol2: I don't know but they are delicious and I have been using them for years. Your in Jersey so you should have Shoprite or pathmark? If not click on the link and you can order some .

[LuvMyMalt]

¾ cup milk ¼ cup brandy
1 ¼ cups unsalted butter ¼ cup heavy cream
1 small onion thinly sliced (1 cup) 1 ½ tsp. Kosher salt
1 small green apple peeled, thinly slice ½ tsp. hot red pepper sauce

Place livers in a bowl and pour milk over-stand at room temp. for 2 hours. Drain and rinse. Melt 4 Tbs. butter in skillet over medium heat. Add livers and cook stirring 4 minutes or until livers are browned and pink in center. Remove livers into Cuisinart. Return pan w/ juice to heat, add onions, and cook over medium heat stirring frequently for 5 minutes. Stir in apples, cook 3 minutes until soft. Remove from heat, scrape into Cuisinart. Return pan to low heat and deglaze with brandy, pour over livers. Add cream, salt, peeper, and hot red pepper and process in Cuisinart until smooth. Add remaining butter in pieces with motor running and process until very smooth. Pour into decorative bowl, cover with plastic wrap and refrigerate 3 hours.

Bon Apetit!:)

[LuvMyMalt]

Caesar Salad

3 large cloves garlic (or more depending on your taste)
1 can anchovies fillets
1 cup olive oil
Black pepper
1 lemon
2 heads romaine lettuce cut/torn into pieces
Parmesan cheese
Caesar Salad Croutons


Process garlic in Cuisinart, then anchovies making a paste. Add oil, grind in pepper and process until mixed. Squeeze lemon on lettuce.

Ladle onto lettuce (to taste), and toss with cheese to taste and add croutons.

[Morkie4]

ARTICHOKE CASSEROLE OR DIP

Take eight ounces of swiss cheese (grated); three cans of quartered artichokes cut in half; One and a half cups mayonaise (I swear for those of you that hate mayonaise, you won't even taste it); half cup parmasean cheese; one glove of garlic.

Mix all the ingredients, put in casserole dish, bake at 350 degrees for 30 minutes. Goes great as a side dish or appetizer with crackers of any kind.

This is one of my son's favorite requests when he visits.

[Zanadu'sMom]

Really easy chicken recipe/
I get the whole chicken cut up from my butcher
then melt a lot of butter in a pan
dip each piece of chicken in the butter then dip it in breadcrumbs (I use 4 seasons already flavored ) then put a little bit of butter all over the pan put the chicken in the pan and bake at 400 for less than an hour.
OMG it's delicious and if this isn't easy nothing is..
:D

[LuvMyMalt]

ARTICHOKE CASSEROLE OR DIP

Take eight ounces of swiss cheese (grated); three cans of quartered artichokes cut in half; One and a half cups mayonaise (I swear for those of you that hate mayonaise, you won't even taste it); half cup parmasean cheese; one glove of garlic.

Mix all the ingredients, put in casserole dish, bake at 350 degrees for 30 minutes. Goes great as a side dish or appetizer with crackers of any kind.

This is one of my son's favorite requests when he visits.

Mmmmmmmmmmmm, I love that dip but lost my recipe. I'm so happy you posted this - hubby and I love artichokes!

[LuvMyMalt]

Chicken with Garlic and Herbs

This is so easy and yummy...

Get a whole chicken (we get the Purdue Oven Stuffer Roaster with the pop-up timer).

Slice up as many garlic cloves as you like into flat slivers.

Wash chicken in and out, dry, then carefully run your fingers under the skin of the chicken - the whole breast, into the legs if you can without tearing too much of the skin.

Scatter the slices of garlic all around under the skin with fresh thyme and/or rosemary sprigs (whole) if you like those. Salt inside of chicken. Take olive oil or butter if you prefer, and coat the outside of the skin, legs, wings - everything. You could put some salt, pepper or any other spices you like for chicken on top. If you tear some skin, sew it back together with a toothpick - it's OK.

Bake according to directions on chicken until pop-up timer pops.

If you love crunchy skin and garlic - this is the recipe 4 U!

[LuvMyMalt]

Really easy chicken recipe/
I get the whole chicken cut up from my butcher
then melt a lot of butter in a pan
dip each piece of chicken in the butter then dip it in breadcrumbs (I use 4 seasons already flavored ) then put a little bit of butter all over the pan put the chicken in the pan and bake at 400 for less than an hour.
OMG it's delicious and if this isn't easy nothing is..
:D

That does sound very easy, and we eat a good amount of chicken. Thanks for adding this :p

[plumie]

Yummy.. can someone please make some and send them my way.
I'll pay for the shipping :D

[JesBred]

Mmm these all sound so good!!

*running to grab my recipe cards*

[LuvMyMalt]

Yummy.. can someone please make some and send them my way.
I'll pay for the shipping :D

LOL!! You can do it!! Give it a whirl :)

[tamara311]

I found this recipe in a free recipes (http://www.recipebuddys.com) site 2 weeks ago and I love it, I hope you like it too. If you have some questions please ask you will find pictures in the site.

Ingredients
2 lbs red potatoes
(4-5 medium potatoes)
1/4 cup finely chopped onions
or 1 tsp onion powder
or 4 tsp dried onion flakes
1/2 tsp salt
1/3 cup GF Italian salad dressing
1/2 cup diced celery
1/2 cup Best Foods Mayonnaise
3 hard cooked eggs, diced

Directions
1. Boil potatoes in salted water. Cover and cook 30-35 minutes. Drain and cool. Peel, if desired and cut into cubes.
2. Mix potatoes, onions, salt, salad dressing and celery together in bowl. Refrigerate in covered bowl for 2 hours or more.
3. Before serving, add mayonnaise and diced eggs. Decorate top with a few sliced of egg. Serves 4-6.

[organikmom]

Really easy chicken recipe/
I get the whole chicken cut up from my butcher
then melt a lot of butter in a pan
dip each piece of chicken in the butter then dip it in breadcrumbs (I use 4 seasons already flavored ) then put a little bit of butter all over the pan put the chicken in the pan and bake at 400 for less than an hour.
OMG it's delicious and if this isn't easy nothing is..
:D

we have to try this:D

[Zanadu'sMom]

we have to try this:D

Yes! Try it and let me know if you like it :D

[organikmom]

This is so beautiful to look at and tastes amazing even if it is healthy:lol
this wiil be on my winter menu at work: Beet haters I challange you:lol2:

2 cut up and cubed sweet potato
1 beet par boiled and left to the side
1 butternut squash peeled and cubed
1 rutabaga peeled cut and cubed
1 or 2 parsnips
"''''''
veg should be all the same size for even roasting drizzle with olive oil and roast at 375 to 400 till tender. add beets the last 15 mins for color.you can sprinlkle with sucanat or a drop of brown sugar.

[JesBred]

This is so beautiful to look at and tastes amazing even if it is healthy:lol
this wiil be on my winter menu at work: Beet haters I challange you:lol2:

2 cut up and cubed sweet potato
1 beet par boiled and left to the side
1 butternut squash peeled and cubed
1 rutabaga peeled cut and cubed
1 or 2 parsnips
"''''''
veg should be all the same size for even roasting drizzle with olive oil and roast at 375 to 400 till tender. add beets the last 15 mins for color.you can sprinlkle with sucanat or a drop of brown sugar.

That sounds AMAZING!! Will someone teach me how to cook and what a rutabaga is?? :lol2:

[organikmom]

A rutabaga is a Swedish turnip. In England we called it Swede. It is great mixed in with mashed potatos, using 1/4 swede to 3/4 mashed potatos.It is a staple there and is LOVELY in the roasted veg. Do you think you'll make it? Aww come on Jess be adventerous. On it's own it might be to strong a taste but added with other things , very good!

[organikmom]

That sounds AMAZING!! Will someone teach me how to cook and what a rutabaga is?? :lol2:

Now how easy was that , cut it up put it in the oven and BAM(oops)Cooking is really nothing more than prep and assembly simply put thats it, The Love you add makes it all taste good:D

[JesBred]

A rutabaga is a Swedish turnip. In England we called it Swede. It is great mixed in with mashed potatos, using 1/4 swede to 3/4 mashed potatos.It is a staple there and is LOVELY in the roasted veg. Do you think you'll make it? Aww come on Jess be adventerous. On it's own it might be to strong a taste but added with other things , very good!

I think I might make it for Thanksgiving.. I don't cook much especially when hubby is away but we are supposed to have family over for Thanksgiving so I think I'll give it a whirl

[organikmom]

Chicken with Garlic and Herbs

This is so easy and yummy...

Get a whole chicken (we get the Purdue Oven Stuffer Roaster with the pop-up timer).

Slice up as many garlic cloves as you like into flat slivers.

Wash chicken in and out, dry, then carefully run your fingers under the skin of the chicken - the whole breast, into the legs if you can without tearing too much of the skin.

Scatter the slices of garlic all around under the skin with fresh thyme and/or rosemary sprigs (whole) if you like those. Salt inside of chicken. Take olive oil or butter if you prefer, and coat the outside of the skin, legs, wings - everything. You could put some salt, pepper or any other spices you like for chicken on top. If you tear some skin, sew it back together with a toothpick - it's OK.

Bake according to directions on chicken until pop-up timer pops.

If you love crunchy skin and garlic - this is the recipe 4 U!

YUM now this is what I'm talking about, both great chicken recipes!

[LuvMyMalt]

YUM now this is what I'm talking about, both great chicken recipes!

It sounds like a lot of instructions, but it's soooo easy and tasty :p

[2Malts4Me]

Wow great recipes!!! We eat a lot of chicken and your recipes sound so good. You know I never ate a rutabaga or an artichoke!:)

[JiJi's Mom]

Mexican Shrimp Cocktail:
*shrimp *ketchup 1/2 cup *2garlic cloves(minced) *lemon juice (1lemon) *1 tomato *cilantro *chile arbol (it's a red dry pepper)

Sautee the garlic and chile arbol with butter until garlic is brownish in color. Then blend ALL ingredients except the shrimp. Shrimp must be peeled, add shrimp and the blend ingredients in pan to cook. It just takes a few minutes and it's done. Some people add a bit of tequila but it's not necessary.
You can eat it with white rice or a green salad.

WARNING Chile arbol it's hot so quantity varies by taste.

[JesBred]

Mexican Shrimp Cocktail:
*shrimp *ketchup 1/2 cup *2garlic cloves(minced) *lemon juice (1lemon) *1 tomato *cilantro *chile arbol (it's a red dry pepper)

Sautee the garlic and chile arbol with butter until garlic is brownish in color. Then blend ALL ingredients except the shrimp. Shrimp must be peeled, add shrimp and the blend ingredients in pan to cook. It just takes a few minutes and it's done. Some people add a bit of tequila but it's not necessary.
You can eat it with white rice or a green salad.

WARNING Chile arbol it's hot so quantity varies by taste.

MMMM that sounds good and easy.. my husband LOVES tequila so we might have to try this one

[organikmom]

MMMM that sounds good and easy.. my husband LOVES tequila so we might have to try this one

This sounds really easy and tasty!!!

[LuvMyMalt]

Ok here is my meatball recipe..
Ground beef
2 eggs(If your making like 2 pounds of meat 2 eggs is good 3 pds I would use 3 eggs )
Parsley (Cut up fine )
Cheese (Parmigiano-Reggiano Cheese)Like 2 handfuls
I don't use breadcrumbs, what I do is let the Italian bread get a little hard, then I pull out the white part, soak it in milk or water let it get soft and make it into my own bread crumbs. Pull it apart and break it up like regular bread crumbs.
Salt, Pepper
Garlic (Chopped very fine)
I make the meatballs then I put some olive oil in the pain and get them a little brown then I put them directly into my sauce for like 20 or 25 minutes and they are done.
Simple, easy and delicious.
For sauce I use an onion some garlic, sauté it in olive oil then add my Pomi and Scalfani sauce then I add salt pepper and FRESH Basil , let it ccok a bit then add a pinch of sugar. It's delicious

http://www.pennmac.com/page/29/

Scalafani is available at Pathmark, shoprite

Hubby has been sick, but thanks again for adding this recipe for me - I can't wait to try it and will let you know how "the meat man" likes it :awink:

[Morkie4]

Hubby has been sick, but thanks again for adding this recipe for me - I can't wait to try it and will let you know how "the meat man" likes it :awink:

Hubby loves meatballs! Let me know what your man thinks of the receipe!

[MaxJack'sMom]

Easy cookie to make and you just 'pop em' in your mouth!!!

Preheat oven to 250 degrees

Package of round or square pretzels
2 packages of rollo candies
2 packages of walnuts-halved

Place pretzels on cookie sheet. Unwrap rollo candy and place one rollo on top of each pretzel.
Put in oven for 3 - 3 1/2 minutes.
Take out and immediately place a halved walnut on top of rollo and slightly push down into candy.
Can place cookie sheet in frig to help cooling process.
When completely cooled, store in air tight container.

[Morkie4]

Easy cookie to make and you just 'pop em' in your mouth!!!

Preheat oven to 250 degrees

Package of round or square pretzels
2 packages of rollo candies
2 packages of walnuts-halved

Place pretzels on cookie sheet. Unwrap rollo candy and place one rollo on top of each pretzel.
Put in oven for 3 - 3 1/2 minutes.
Take out and immediately place a halved walnut on top of rollo and slightly push down into candy.
Can place cookie sheet in frig to help cooling process.
When completely cooled, store in air tight container.

Sounds wonderfully delicious..........and fat free!!! What could be better! thanks Cheryl:hearter:

[LuvMyMalt]

Easy cookie to make and you just 'pop em' in your mouth!!!

Preheat oven to 250 degrees

Package of round or square pretzels
2 packages of rollo candies
2 packages of walnuts-halved

Place pretzels on cookie sheet. Unwrap rollo candy and place one rollo on top of each pretzel.
Put in oven for 3 - 3 1/2 minutes.
Take out and immediately place a halved walnut on top of rollo and slightly push down into candy.
Can place cookie sheet in frig to help cooling process.
When completely cooled, store in air tight container.

MMMMMM, Cheryl - sounds yummy! I love pretzels and chocolate together - thanks for contributing to the thread :)

[2morkies]

I figured out how to make the Balsamic chicken entree from BJ's resturant if anyone wants to make it. I orderd it the last time I was there....I just had to learn how to make it...it was so good. Balsamic chicken, parmesan mashed potatos, salad greens and crispy onions on top.

[CinttisLuke]

Oh god! everything here sounds YUMMY!!!

[Morkie4]

I figured out how to make the Balsamic chicken entree from BJ's resturant if anyone wants to make it. I orderd it the last time I was there....I just had to learn how to make it...it was so good. Balsamic chicken, parmesan mashed potatos, salad greens and crispy onions on top.

Sounds very interesting!!! I know Balsamic is a bit strong.......how strong does it come across in this receipe??? I love Balsamic so that isn't the problem but hubby isn't a fan of it........so how strong is it??:confused::confused:

[2morkies]

Sounds very interesting!!! I know Balsamic is a bit strong.......how strong does it come across in this receipe??? I love Balsamic so that isn't the problem but hubby isn't a fan of it........so how strong is it??:confused::confused:

It's not very strong because you simmer it and add lemon juice, chicken broth, sugar or maple syrup and dijon mustard. It comes across sweeter than you'd think. It's so good. If you ever go to a BJ's resturant, I recommend ordering it :)

[JiJi's Mom]

It's not very strong because you simmer it and add lemon juice, chicken broth, sugar or maple syrup and dijon mustard. It comes across sweeter than you'd think. It's so good. If you ever go to a BJ's resturant, I recommend ordering it :)

I love BJ's restaurant, I will try it. Thanks!!

[Morkie4]

It's not very strong because you simmer it and add lemon juice, chicken broth, sugar or maple syrup and dijon mustard. It comes across sweeter than you'd think. It's so good. If you ever go to a BJ's resturant, I recommend ordering it :)

I does sound yummy........so let's have the recipe and directions on how to make it, measurements, cooking time, etc.

We don't have a BJ's restaurant here so I'll have to take your word for it that it is DELICIOUS!!! :) :)

[LuvMyMalt]

Summer is here and the best time to make this crisp.....and no dough or pie shell :)

Peach Blueberry Crisp
Topping Filling
6 Tbs. flour
¼ cup packed light brown sugar 2 ½-3 lbs. blueberries, nectarines,
¼ cup granulated sugar peaches, pears of plums (6 cups)
¼ tsp. ground cinnamon 1 1/2 Tbs. quick tapioca
¼ tsp. nutmeg ¼ cup sugar
¼ tsp. salt 1 ½ Tbs. juice lemon juice
5 Tbs. unsalted butter cut 1/2” pieces ½ tsp. grated lemon zest
¾ cup pecans or almonds chopped

Mix topping ingredients in processor, then add chilled butter. Add nuts until crumbly. Do not over-process. Refrigerate mixture for 15 minutes.

Toss cut fruit, sugar, lemon juice, zest and tapioca in medium bowl.

Adjust oven rack to lower/medium position and heat at 375 degrees F. Put fruit in pie plate, top with chilled mixture. Bake 40 minutes. Increase to 400 degrees. Bake until fruit bubbles and topping is deep golden brown, about 5 minutes longer.

Best if refrigerated overnight to bring everything together, and enjoy!

[LuvMyMalt]

Summer is here and the best time to make this crisp.....and no dough or pie shell :)

Peach Blueberry Crisp
Topping Filling
6 Tbs. flour
¼ cup packed light brown sugar 2 ½-3 lbs. blueberries, nectarines,
¼ cup granulated sugar peaches, pears of plums (6 cups)
¼ tsp. ground cinnamon 1 1/2 Tbs. quick tapioca
¼ tsp. nutmeg ¼ cup sugar
¼ tsp. salt 1 ½ Tbs. juice lemon juice
5 Tbs. unsalted butter cut 1/2” pieces ½ tsp. grated lemon zest
¾ cup pecans or almonds chopped

Mix topping ingredients in processor, then add chilled butter. Add nuts until crumbly. Do not over-process. Refrigerate mixture for 15 minutes.

Toss cut fruit, sugar, lemon juice, zest and tapioca in medium bowl.

Adjust oven rack to lower/medium position and heat at 375 degrees F. Put fruit in pie plate, top with chilled mixture. Bake 40 minutes. Increase to 400 degrees. Bake until fruit bubbles and topping is deep golden brown, about 5 minutes longer.

Best if refrigerated overnight to bring everything together, and enjoy!


Sorry the spacing got mixed up - here is a readable substitution:

Summer is here and the best time to make this fruit crisp.....and no dough or pie shell :)

Peach Blueberry Crisp

Topping
6 Tbs. flour
¼ cup packed light brown sugar
¼ cup granulated sugar
¼ tsp. ground cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbs. unsalted butter cut 1/2” pieces
¾ cup pecans or almonds chopped

Filling
2 ½-3 lbs. blueberries, peaches (I use the blueberries and peaches), nectarines, pears or plums (6 cups total)
1 1/2 Tbs. quick tapioca
¼ cup sugar
1 ½ Tbs. juice lemon juice
½ tsp. grated lemon zest


Mix topping ingredients in processor, then add chilled butter. Add nuts until crumbly. Do not over-process. Refrigerate mixture for 15 minutes.

Toss cut fruit, sugar, lemon juice, zest and tapioca in medium bowl.

Adjust oven rack to lower/medium position and heat at 375 degrees F. Put fruit in pie plate, top with chilled mixture. Bake 40 minutes. Increase to 400 degrees. Bake until fruit bubbles and topping is deep golden brown, about 5 minutes longer.

Best if refrigerated overnight to bring everything together, and enjoy!

[CinttisLuke]

Sorry the spacing got mixed up - here is a readable substitution:

Summer is here and the best time to make this fruit crisp.....and no dough or pie shell :)

Peach Blueberry Crisp

Topping
6 Tbs. flour
¼ cup packed light brown sugar
¼ cup granulated sugar
¼ tsp. ground cinnamon
¼ tsp. nutmeg
¼ tsp. salt
5 Tbs. unsalted butter cut 1/2” pieces
¾ cup pecans or almonds chopped

Filling
2 ½-3 lbs. blueberries, peaches (I use the blueberries and peaches), nectarines, pears or plums (6 cups total)
1 1/2 Tbs. quick tapioca
¼ cup sugar
1 ½ Tbs. juice lemon juice
½ tsp. grated lemon zest


Mix topping ingredients in processor, then add chilled butter. Add nuts until crumbly. Do not over-process. Refrigerate mixture for 15 minutes.

Toss cut fruit, sugar, lemon juice, zest and tapioca in medium bowl.

Adjust oven rack to lower/medium position and heat at 375 degrees F. Put fruit in pie plate, top with chilled mixture. Bake 40 minutes. Increase to 400 degrees. Bake until fruit bubbles and topping is deep golden brown, about 5 minutes longer.

Best if refrigerated overnight to bring everything together, and enjoy!



Mmmmm!!! Did you make it today??

Where do you live?
Can I go to your home and have a piece:blush::blush:?

I'll take coffee:D

[Punky]

4 boneless, skinless chicken breasts
1/2 cup(s) pecan halves
1/4 cup(s) plain dry breadcrumbs
1 1/2 teaspoon(s) freshly grated orange zest
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground chipotle pepper
1 large egg white
2 tablespoon(s) water
1 tablespoon(s) canola oil

--------------------------------------------------------------------------------

Directions

1.Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2.Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture.
3.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

Nutritional Information
(per serving)

Calories 281
Total Fat 15g
Saturated Fat 2g
Cholesterol 66mg
Sodium 429mg
Total Carbohydrate 7g
Dietary Fiber --
Sugars --
Protein 29g
Calcium 0

[LuvMyMalt]

Mmmmm!!! Did you make it today??

Where do you live?
Can I go to your home and have a piece:blush::blush:?

I'll take coffee:D

LOL :lol2::lol2: If it wasn't so hot out, I'd love to make it and will be soon! It's so refreshing, and yes, I will even make you some gourmet Hazelnut coffee...or maybe Vanilla!

It's really so easy - if you give it a whirl, let me know!

[LuvMyMalt]

4 boneless, skinless chicken breasts
1/2 cup(s) pecan halves
1/4 cup(s) plain dry breadcrumbs
1 1/2 teaspoon(s) freshly grated orange zest
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground chipotle pepper
1 large egg white
2 tablespoon(s) water
1 tablespoon(s) canola oil

--------------------------------------------------------------------------------

Directions

1.Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
2.Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg white mixture, then dredge both sides in the pecan mixture.
3.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.

Nutritional Information
(per serving)

Calories 281
Total Fat 15g
Saturated Fat 2g
Cholesterol 66mg
Sodium 429mg
Total Carbohydrate 7g
Dietary Fiber --
Sugars --
Protein 29g
Calcium 0

Mmmmmm....sounds yummy! Thanks for joining in and sharing :) You are toooooo good with the breakdown of calories, etc. - KUDOS! Great for diabetics and everyone to know :tongue:

More, more!!

[Punky]

1 tsp olive oil
2 cloves garlic, minced
1 medium onion, finely chopped
1 28-ounce can no-salt added chopped tomatoes, undrained , Fire Roasted if available
2 tbsp balsamic vinegar
1/4 cup no-salt-added tomato paste
2 tbsp fresh chopped basil
2 tbsp fresh chopped oregano
2 tbsp fresh chopped parsley
Freshly ground black pepper
Preparation:
Heat oil in a large pan or skillet. Sauté garlic and onions on low heat until softened, about 5-10 minutes. Add tomatoes, balsamic vinegar and tomato paste. Bring to a boil, then reduce to a simmer. Add chopped herbs and simmer uncovered for 15 minutes.
Makes about 3 cups

Serves 6

Per 1/2 cup serving: Calories 64, Calories from Fat 10, Total Fat 1g (Sat 0.1g), Cholesterol 0mg, Sodium 25mg, Carbohydrate 11.7g, Fiber 2.3g, Protein 1.9g

You can add a cup of white wine and simmer another 15 but I am allergic to grapes so omit

[ilovemysnow]

Love this thread BTW! I'm not really into cooking, since there was a phase that I absolutely wanted & was so eager to learn how to cook and when i cooked for my dad.. he had nothing but negative things to say about it (not even any advice how to do it better next time.. just all out put downs!!) which made me cry and swore never to cook again! (I was 18).. but now that I live alone and have to feed myself thought i'd start cooking my favorite food and critique MYSELF! Bare with me though i don't measure anything.. Lol this recipe, i just love love love.. finger lickin good LOVE! any questions on it let me know..

Crab with Coconut milk

Ingredients:
2 live crabs
1 whole onion (white)
1 clove of garlic
2 whole green peppers (depends how spicy you like it, i put like 4)
2 cans of coconut milk (depending how much sauce/soupy you like)

Directions:
1.) prep: cut up onions anyway you like, cut up peppers, just smash the garlic or cut, whichever you like
2.) boil the crab in a wok until it turns orange (10-15 mins on high)
3.) remove crab from water and cut in the middle and place in a separate plate, remove water in wok as well
4.) add a drizzle of olive oil in wok and throw the garlic in, once it becomes a little golden brown, throw in the onions until cooked
5.) add coconut milk and crab in the wok, put a lid for about 5-10 mins on medium (let the crab cook more in the coconut milk).. when the coconut milk bubbles a little bit it should be ready!

And that's all folks! Wow this is the first time I'VE ever given anyone a lesson on cooking something. LOL i've been calling myself the microwave chef for YEARS! :lol2:

[Punky]

Love this thread BTW! I'm not really into cooking, since there was a phase that I absolutely wanted & was so eager to learn how to cook and when i cooked for my dad.. he had nothing but negative things to say about it (not even any advice how to do it better next time.. just all out put downs!!) which made me cry and swore never to cook again! (I was 18).. but now that I live alone and have to feed myself thought i'd start cooking my favorite food and critique MYSELF! Bare with me though i don't measure anything.. Lol this recipe, i just love love love.. finger lickin good LOVE! any questions on it let me know..

Crab with Coconut milk

Ingredients:
2 live crabs
1 whole onion (white)
1 clove of garlic
2 whole green peppers (depends how spicy you like it, i put like 4)
2 cans of coconut milk (depending how much sauce/soupy you like)

Directions:
1.) prep: cut up onions anyway you like, cut up peppers, just smash the garlic or cut, whichever you like
2.) boil the crab in a wok until it turns orange (10-15 mins on high)
3.) remove crab from water and cut in the middle and place in a separate plate, remove water in wok as well
4.) add a drizzle of olive oil in wok and throw the garlic in, once it becomes a little golden brown, throw in the onions until cooked
5.) add coconut milk and crab in the wok, put a lid for about 5-10 mins on medium (let the crab cook more in the coconut milk).. when the coconut milk bubbles a little bit it should be ready!

And that's all folks! Wow this is the first time I'VE ever given anyone a lesson on cooking something. LOL i've been calling myself the microwave chef for YEARS! :lol2:

That sounds REALLY good! I LOVE the idea of coconut milk as I don't drink cow, goat ect well you get the picture. Thanks for sharing sounds yummy!

[CinttisLuke]

Love this thread BTW! I'm not really into cooking, since there was a phase that I absolutely wanted & was so eager to learn how to cook and when i cooked for my dad.. he had nothing but negative things to say about it (not even any advice how to do it better next time.. just all out put downs!!) which made me cry and swore never to cook again! (I was 18).. but now that I live alone and have to feed myself thought i'd start cooking my favorite food and critique MYSELF! Bare with me though i don't measure anything.. Lol this recipe, i just love love love.. finger lickin good LOVE! any questions on it let me know..

Crab with Coconut milk

Ingredients:
2 live crabs
1 whole onion (white)
1 clove of garlic
2 whole green peppers (depends how spicy you like it, i put like 4)
2 cans of coconut milk (depending how much sauce/soupy you like)

Directions:
1.) prep: cut up onions anyway you like, cut up peppers, just smash the garlic or cut, whichever you like
2.) boil the crab in a wok until it turns orange (10-15 mins on high)
3.) remove crab from water and cut in the middle and place in a separate plate, remove water in wok as well
4.) add a drizzle of olive oil in wok and throw the garlic in, once it becomes a little golden brown, throw in the onions until cooked
5.) add coconut milk and crab in the wok, put a lid for about 5-10 mins on medium (let the crab cook more in the coconut milk).. when the coconut milk bubbles a little bit it should be ready!

And that's all folks! Wow this is the first time I'VE ever given anyone a lesson on cooking something. LOL i've been calling myself the microwave chef for YEARS! :lol2:

LOL Mia you are so cute!!! It sounds sooooooo yummy!! Lucas and I would visit you if Snow's teach Lucas how to "Play dead" and if you cook me some of this LOL!:lol2::lol2:... Jk!!!!!!:o

[ilovemysnow]

That sounds REALLY good! I LOVE the idea of coconut milk as I don't drink cow, goat ect well you get the picture. Thanks for sharing sounds yummy!

It's very yummy!! Let me know if you ever try it. It's so simple, even a microwave chef can do it! hahah and coconut milk is the way to go.. sooo delicious!

LOL Mia you are so cute!!! It sounds sooooooo yummy!! Lucas and I would visit you if Snow's teach Lucas how to "Play dead" and if you cook me some of this LOL!:lol2::lol2:... Jk!!!!!!:o

If you ever come up to the bay area PLS PLS let me know and I will definitely cook this for us!!! I'm sure Snow can teach Lucas a thing or two, Lucas can teach Snow how to dance on command! Lol awww can you just imagine both of them dancing together?? :lol2: that would be toooooooooo cute!!

[CinttisLuke]

It's very yummy!! Let me know if you ever try it. It's so simple, even a microwave chef can do it! hahah and coconut milk is the way to go.. sooo delicious!



If you ever come up to the bay area PLS PLS let me know and I will definitely cook this for us!!! I'm sure Snow can teach Lucas a thing or two, Lucas can teach Snow how to dance on command! Lol awww can you just imagine both of them dancing together?? :lol2: that would be toooooooooo cute!!

That would be SOOOOOOOOO CUTE!! And I think the two of us would be just melt to them!! :hearter::hearter: To much cuteness with Snow and Lucas! :hearter: :hearter: :hearter: That sounds amazing to me LOL!

[Daisy517]

[The following makes for 4 servings]

Ingredients:

8 pieces of sliced French baguette or any other bread
2 eggs
1 cup of milk
1 tsp of vanilla extract (or vanilla bean)
1 tsp of ground cinnamon
1 tbsp of sugar
Dash of salt

Butter or canola oil for cooking
Powdered sugar (optional)
Fresh fruits to garnish (optional)

Directions:

1. In a shallow baking dish, whisk eggs, milk, vanilla, cinnamon, sugar and salt.
2. Place pieces of bread onto the dish. Soak at least 5 minutes and flip over (The longer the soak, the more flavourful. But this is usually good for really stale bread). The fresher the bread, the more soggy it might be. So maybe not too long!)
3. Heat butter or oil on a pan on medium heat. Place soaked bread and cook about 2 minutes on each side, or until golden brown.
4. Set cooked toasts on plates and dust with powered sugar, if desired. Serve with syrup and enjoy breakfast! :)

[Punky]

Ingredients
1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste
Directions
1.Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
2.Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
3.Cover, and cook 8 hours on Low or 4 hours on High.
Nutritional Information
Amount Per Serving Calories: 241 | Total Fat: 8.6g | Cholesterol: 42mg

[angeleyes]

Okay, I finally read the recipes in this thread and now I am hungry. Hoping tomorrow I will feel better as I want to make a couple things. One very simple thing that Denny and I love and the grandkids is my semi sweet crunchie pickles.

I bought a jar of baby dills and I drain the juice off rinse out the jar and cut the pickles up into bite size pieces back into the jar. Fill the jar with white sugar, tapping it on the counter to get the sugar to all pieces. Fill almost to the top. Put the lid on and set it one the counter for 3 days. Shake the jar well several times a day. After the 3 days, refrigerate. When cold they are sweet and just a tiny hint of dill but WOW the crunch:D Even Velasic can't come close!

[angeleyes]

Another easy recipe we use a lot is cold taco salad.
I pkg. Phil. cream cheese (softened)
1 pkg. taco seasoning
mix together with small mixer and spread in bottom of cake pan (9x13)

You can use what ever vegs you like but I put chopped or shredded lettuce, diced fresh tomatoes, green pepper diced, black olives diced, onions . top with shredded cheddar cheese.

I serve this with Old Dutch yellow deli chips
It's great when you don't feel like cooking, it's hot outside (someday:()
It is a pretty salad to take anywhere.

[angeleyes]

For desserts: Chocolate Ice Cream Dessert

in 9 x13 pan make graham cracker crust as directed. Bake for just a few mins.

Mix 1 pkg. Dream Whip as directed
add: 1 large pkg. Jello Instant choc pudding
mix well:
Add 1 1/2 cup vanilla ice cream

Spread on top of crust and refrigerate:D

[Daisy517]

I just bought a book on casserole. Have yet to make it. Why do all those pictures look so delicious. Just hope it tastes as good as it looks when I get to it. Will keep ya posted :)

[angeleyes]

That sounds REALLY good! I LOVE the idea of coconut milk as I don't drink cow, goat ect well you get the picture. Thanks for sharing sounds yummy!

Hey Maggie, you don't drink cow, or goat milk...I have some breast milk in the freezer if you'd like it:lol2::lol2:

[Nikki's Mom]

I have some breast milk in the freezer if you'd like it:lol2::lol2:

:eek::eek: Now hold on a minute Sue. I thought your youngest son was like 25 or something? You've been holding on to that breast milk for 25 years??!! :eek::eek: Sheesh. Time to cut the apron strings, wouldn't you say??!! :awink: I could understand wanting to hold on to some momentos from their youth, but couldn't you save a little rattle or a cute little outfit instead?! :confused::confused:

[angeleyes]

Well I need something to remember them by in my old age:D But sorry the breast milk is my daughters for our 10 month old grandaughter:D But you're worried about the empty nest thing so maybe I should send you some:lol2:

[Punky]

Hey Maggie, you don't drink cow, or goat milk...I have some breast milk in the freezer if you'd like it:lol2::lol2:

I just saw this!!!!!!!!!!:fainted::fainted::fainted:

I drink Almond Milk, Soy ect ect...........Sue thanks for the offer but I will PASS:lol2::lol2:

[angeleyes]

Well, being a good friend I thought I should offer.:D

[Daisy517]

Why not treat yourself to only the good things this summer? Take a scoop of your favorite ice-cream & have them with fresh cut flowers. I did this for Mother's Day & by request, here is an easy-to-do recipe for just about any occasion. Let me know how you & the baby like it Jess :hearter:

Ingredients:

Ceramic flower pot
Pound cake
Ice-cream
Oreo cookies
Flowers
Straw

Instructions:

In advance, crumble oreo in ziplock bag & mash with rolling pin.
Pre-freeze flower pot & oreo crumbs

[When you're ready to assemble it]

Stuff the base with frozen pound cake
Fit the straw in the center
Fill the pot with ice-cream & press
Snip off staw at ice-cream level
Spoon over oreo potting soil
Freeze until serve or place in flowers & enjoy!

[Daisy517]

Inedible leftovers? Why just place them beauties in one of your favorite vases!

I selected carnations, which are Carol's favorite :smilebig:

[JiJi's Mom]

That is so cool Thuy :D

I'll be cooking tomorrow so I need to dig in this section for recipes.

[Daisy517]

That is so cool Thuy :D

I'll be cooking tomorrow so I need to dig in this section for recipes.

Is it for who I think it is? :lol2: :lol2: :lol2:

[JesBred]

I'm making these for when mine and Josh's parents come up!!

We plan on BBQing and I think these will look great on the patio set!! :D

[JiJi's Mom]

Is it for who I think it is? :lol2: :lol2: :lol2:

Are you thinking for my kids? Then your right :tongue:

[2morkies]

Oooooh, These all sound so good.

I'll have to find a good one. I do know a good one for all the chocolate lovers....

Marshmallow Toffee Brownies


1 box brownie mix (made according to directions)

1/2 bag mini marshmallows

1/3 bag Toffee chips


Bake brownies in glass pan, Take out five minutes early and sprinkle marshmallows on top.

Bake brownies for the rest of the time.

Once done, take out and sprinkle toffee on top.

Let cool and enjoy Eat straight out of pan with a fork or slice and share.

** For chewy brownies, always bake the least amount of time suggested. :)

[Nikki's Mom]

Why not treat yourself to only the good things this summer? Take a scoop of your favorite ice-cream & have them with fresh cut flowers. I did this for Mother's Day & by request, here is an easy-to-do recipe for just about any occasion. Let me know how you & the baby like it Jess :hearter:

Ingredients:

Ceramic flower pot
Pound cake
Ice-cream
Oreo cookies
Flowers
Straw

Instructions:

In advance, crumble oreo in ziplock bag & mash with rolling pin.
Pre-freeze flower pot & oreo crumbs

[When you're ready to assemble it]

Stuff the base with frozen pound cake
Fit the straw in the center
Fill the pot with ice-cream & press
Snip off staw at ice-cream level
Spoon over oreo potting soil
Freeze until serve or place in flowers & enjoy!



Nice job Thuy!!!

[Nikki's Mom]

Oooooh, These all sound so good.

I'll have to find a good one. I do know a good one for all the chocolate lovers....

Marshmallow Toffee Brownies


1 box brownie mix (made according to directions)

1/2 bag mini marshmallows

1/3 bag Toffee chips


Bake brownies in glass pan, Take out five minutes early and sprinkle marshmallows on top.

Bake brownies for the rest of the time.

Once done, take out and sprinkle toffee on top.

Let cool and enjoy Eat straight out of pan with a fork or slice and share.

** For chewy brownies, always bake the least amount of time suggested. :)


Mmmm.....oh boy! These sound SOOO good! Might have to give these a try! I LOVE brownies!! :D

[JiJi's Mom]

Brownies :haha:

[Daisy517]

Brownies :haha:

Girl stop salivating & post some of your master pieces on here :tongue:

I know you aren't the queen of box dinners so come out with it! I've been dying to know how to make them Sloppy Juanitas :lol2:

I think they're the same as sloppy joes except you add beans? :confused:

[anphelps]

I'm Puerto-Rican. My grandmother immigrated to the US back in the late 1940s. I have a recipe book she wrote of over 100 authentic Puerto-Rican recipes that my mom helped her transcribe and translate.

As soon as I can find it (I go by "pinches and dashes" and have them most memorized) I promise I'll share some. I love baking and cooking and all of those things.

And if you've never had it, Puerto Rican cuisine is kind-of like a fusion of Italian and Mexican but not really spicy - it's more savory and rich, with a lot of rice and meat and other things that are unhealthy but really delicious.

[JiJi's Mom]

I'm Puerto-Rican. My grandmother immigrated to the US back in the late 1940s. I have a recipe book she wrote of over 100 authentic Puerto-Rican recipes that my mom helped her transcribe and translate.

As soon as I can find it (I go by "pinches and dashes" and have them most memorized) I promise I'll share some. I love baking and cooking and all of those things.

And if you've never had it, Puerto Rican cuisine is kind-of like a fusion of Italian and Mexican but not really spicy - it's more savory and rich, with a lot of rice and meat and other things that are unhealthy but really delicious.

I love PR food. Please find the book. Better yet make copies and send it to me :D No problem if it's in spanish.

[Nikki's Mom]

I'm Puerto-Rican. My grandmother immigrated to the US back in the late 1940s. I have a recipe book she wrote of over 100 authentic Puerto-Rican recipes that my mom helped her transcribe and translate.

As soon as I can find it (I go by "pinches and dashes" and have them most memorized) I promise I'll share some. I love baking and cooking and all of those things.

And if you've never had it, Puerto Rican cuisine is kind-of like a fusion of Italian and Mexican but not really spicy - it's more savory and rich, with a lot of rice and meat and other things that are unhealthy but really delicious.

Looking forward to seeing some of these recipes!! Now, hurry up and go find the book!!! :D

[anphelps]

OKAY! So I'll post some recipes from my abuela's recipe book over the weekend - I'll be seeing her then and will snag some to share. FOR NOW, here's the candy cane cookie recipe I mentioned in passing in the craft thread. Jess prodded me for it on my profile page so I thought I'd post it here for all to enjoy. The recipe itself is easy, but actually forming the candy canes can be time consuming until you get the hang of it. I'd allow about an hour prep time for them, but as you go through the batch it'll go from 30 seconds to twist the two threads of dough together to about 10. It's all a matter of mastering the technique, lol.

Ingredients:

Cookie ingredients:
1 cup sugar
1 cup butter or margarine, softened
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract (peppermint extract can be substituted if desired)
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon red food color (personally, I use closer to 1 tsp. red food coloring and a drop or two of blue food coloring to give it a more vibrant color - the whole point is to make it "pop" with red to contrast with the white dough)

Topping:
2 tablespoons finely crushed peppermint candies (or candy canes)
2 tablespoons sugar

Preparation:
1. Stir together the sugar, butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.

2. Heat oven to 375-degrees.

3. Stir together peppermint candy and 2 tablespoon sugar; set aside.

4. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.

5. Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

I've attached photos of them raw with a dinner fork that just happened to be in the photo (as a size guide) and a photo of them cooked with the sugar/candy garnish on top. They look AND taste phenomenal.

[Morkie4]

Oh Yummy, they look so tastey!!! More receipes please, more more more!!!!! :)

[Ashley V]

Pumpkin cake

15 ounce can of pumpkin
1 box of yellow cake mix

Blend two ingredients together (ONLY those two, no need for anything else). I recommend using a mixer because the dough is really thick. Pour in a cake pan and bake for 20-25 minutes at 350. Frost with cream cheese frosting.

(It's delicious)

[Daisy517]

OKAY! So I'll post some recipes from my abuela's recipe book over the weekend - I'll be seeing her then and will snag some to share. FOR NOW, here's the candy cane cookie recipe I mentioned in passing in the craft thread. Jess prodded me for it on my profile page so I thought I'd post it here for all to enjoy. The recipe itself is easy, but actually forming the candy canes can be time consuming until you get the hang of it. I'd allow about an hour prep time for them, but as you go through the batch it'll go from 30 seconds to twist the two threads of dough together to about 10. It's all a matter of mastering the technique, lol.


Well done. I enjoy baking goodies or any crafts that has to do with food. It really tests your skills at hand. Thanks for the recipe, I'll be using this one :)

[love.my.babies]

Those look so cute! And delicious! I want cookies so badly now! :lol2: I think I'm going to try making those! :)

[Lucas Mama]

Omg they look SOOOOOO cute and adorable!! I am sure they tasted so delicious!!

[Zuly4034]

SOS I need major help lol. I tried to make some caramel apple and it was a total joke and disaster. First my mom burned the caramel and then I tried it again lol and I end up with a rock lol. I managed to coat the apple but the caramel was super hard and well I'm not even going to describe the taste. :lol2:

So does anybody knows how to do them.

I did the one that look like a crystal but I thought I was going to end up with this one. http://www.countryliving.com/cm/countryliving/images/caramel-apple-de-15679441-68328778.gif. That one is like creamy.:) I want that one.:(

[JiJi's Mom]

SOS I need major help lol. I tried to make some caramel apple and it was a total joke and disaster. First my mom burned the caramel and then I tried it again lol and I end up with a rock lol. I managed to coat the apple but the caramel was super hard and well I'm not even going to describe the taste. :lol2:

So does anybody knows how to do them.

I did the one that look like a crystal but I thought I was going to end up with this one. http://www.countryliving.com/cm/countryliving/images/caramel-apple-de-15679441-68328778.gif. That one is like creamy.:) I want that one.:(

I know I go to the store and buy me some already made :D

I like the red ones better than caramel thought. Did you follow the instructions young lady?

[angeleyes]

I know I go to the store and buy me some already made :D

I like the red ones better than caramel thought. Did you follow the instructions young lady?

I was just going to give her my recipe too and it included just go to the store and buy them!:lol2::lol2:

[angeleyes]

Zuly for melting caramel you have much better luck melting the caramel in a double boiler. If you don't have one, no problem neither do I. Just put a larger pan on to boil water in and set the pan with the caramel in the boiling water. Melt them slowly, you can't rush caramel or it burns. The boiling water keeps the caramel in the smaller pan from burning and keeps it soft so you have time to dip the apples. Dip them in and roll them around. Put them on waxed paper with a little spray or margarine rubbed on it to cool. Now I'm hungy for that too:(

[Lucas Mama]

SOS I need major help lol. I tried to make some caramel apple and it was a total joke and disaster. First my mom burned the caramel and then I tried it again lol and I end up with a rock lol. I managed to coat the apple but the caramel was super hard and well I'm not even going to describe the taste. :lol2:

So does anybody knows how to do them.

I did the one that look like a crystal but I thought I was going to end up with this one. http://www.countryliving.com/cm/countryliving/images/caramel-apple-de-15679441-68328778.gif. That one is like creamy.:) I want that one.:(

LOL Zuly!! You are too funny!! Sent me one please when you make some:tongue::tongue:

[Lucas Mama]

Ok So I need some ideas ladies!!! PLEASE PLEASE! In Christmas Eve Andrew's family are making deserts competition!! I have not idea what I am gonna do! I've a Martha Stewart book that I have never used:o But I don't know!! This is the first time we are making it! So I am really excited! Andrew's boss is a desert chef! I guess she's gonna help him:mad::mad:! I need help!!!:D:D Thanks

[Zuly4034]

Ok here is one that I like. Charlota or in English lol Charlotte.

[Daisy517]

Ok here is one that I like. Charlota or in English lol Charlotte.

Oh that looks so gooood & colorful too, always a plus in my book! :)

[Lucas Mama]

Ok here is one that I like. Charlota or in English lol Charlotte.

That looks SOOOO Yummy Zuly!!!!!!!!!!!!!!!:D What it is??? I have never eaten that...:o but sure looks delicious! I hope it has some lecherita:tongue:

[JiJi's Mom]

Girly you need to show them Mexican pride.

Here's an easy recipe for flan. It might not be colorful nor extravagant looking but sheesh it taste delicious.

Ingredients:

half a bag of sugar
4 cans of evaporated milk
4 cans of lecheras
12 eggs

For every four eggs blend one can of each ingredient

Oven should be around 380 or 400 degrees.

Pour the batter into a fair size mold and put that mold into a bigger mold that is filled with water. Cover with aluminum. Check after 20 min. Normally my oven is 30 min.

What your going to do with the sugar is melt it and pour it on top of the made flan after you flip it to a nice plate.

[Daisy517]

What are lecheras Jessica :confused:

I love flan. Always bought them boxed because we don't have them often for dessert, but I will try out your recipe. I may have some Mexican pride in me, somewhere :blush:

[anphelps]

What are lecheras Jessica :confused:

Lechera is like a sweetened evaporated milk. I think I've seen it as a namebrand, but I've heard my abuela toss that word around when she cooks, even though I don't think she uses it in her flan recipe. She uses Carnation milk and a couple of other stuff. I'll have to post the Puerto Rican version of flan so that y'all can make it! Mexican flan and PR flan can be very different, but yeah - it's easy to make and delicious.

[anphelps]

Also, I made dinner tonight and thought I'd share the recipe for it. I've not met a person yet that likes tuna casserole and hasn't raved for this recipe. I kinda invented it myself. :D Prep time is about 15-20 minutes, cooking time is 30-40 minutes or until the cheese on top boils and the bread crumbs are browned to your desire.

Ingredients
- 1 bag ( 16 oz) egg noodles, dumpling size
- 2 large (12 oz) cans tuna fish, preferred style (I personally use solid white albacore in water)
- 1 can (10 3/4 oz) cream of chicken
- 1 can (10 3/4 oz) cream of mushroom
- 1 pound block Monterrey jack cheese
- 1 cup frozen sweet peas
- 1/2 cup milk
- 1/2 cup (one stick) butter
- plain breadcrumbs (as needed - buy a whole container, it's handy to have around. Progresso makes good breadcrumbs)

Instructions
Pre-heat oven to 325-degrees Fahrenheit. Boil egg noodles as instructed in a large pot. Ten minutes should be plenty - you don't want them too soft. Strain, do not rinse, and return to pot. Grate cheese using a grater. Set aside. Feel free to snack on it if desired.

Strain both cans of tuna fish, removing as much water/oil as possible. Shred into smaller pieces and place in a separate medium-sized pot. Add cream of chicken, cream of mushroom, milk, 1/4 cup butter, peas, and as much cheese as desired to the tuna fish pot. Heat over medium heat until it starts to boil, then cook while stirring for five minutes or until the cheese melts. You don't have to stir the entire time, but enough so that the bottom of the mixture doesn't burn on you. This tuna casserole "mix" will be very thick. Also, you can do the tuna casserole "mix" at the same time as you boil the noodles if you want to save on time.

Combine tuna casserole "mix" into noodles. Stir gently as to avoid tearing your fragile noodle friends, and pour into a large casserole pan or baking dish. Cover the top with as much grated cheese as desired. This entire dish does not provide much health benefit so you might as well go all out. In a separate microwave-safe bowl, melt about 1/8 cup butter (half of your remaining stick). Mix roughly one cup of breadcrumbs into the melted butter - I usually go by handfuls, and I use about 2 handfuls of breadcrumbs per quarter stick (1/8 cup) of butter. Mix using a fork until the breadcrumbs absorb all the butter. Sprinkle on top of casserole. Repeat if desired.

Place in heated oven, uncovered. Bake for approximately 30-40 minutes. If you're using a glass casserole dish, you'll know it's done when you can see the tuna casserole boiling through the glass. If not, then just make sure the breadcrumbs are browned and the cheese on top is bubbling. There aren't any raw ingredients in this recipe - you're just basically just putting it in the oven to heat it up.

This recipe provides about 12 to 16 servings, or unless you're a pig like me, 8 large portions.

Crappy webcam photo attached. Enjoy!

[Daisy517]

Also, I made dinner tonight and thought I'd share the recipe for it. I've not met a person yet that likes tuna casserole and hasn't raved for this recipe. I kinda invented it myself.

This recipe provides about 12 to 16 servings, or unless you're a pig like me, 8 large portions.

Crappy webcam photo attached. Enjoy!
Love your passion to cook. I'm a foodie enthusiast myself! :tongue: I too make more servings than anyone can eat LOL. Thanks for the detailed instructions and photo to follow. I will consider your recipe the next time I make a casserole dish. At least I know your not one of those who cut & paste a recipe without even making it! :lol2:

[anphelps]

At least I know your not one of those who cut & paste a recipe without even making it! :lol2:

Oh my god, never! I love cooking and baking so much that I tell people if it weren't for my passion for medicine I'd be a pâtissier with my own bakery. Like Buddy Valastro from Cake Boss, but a girl, and much shorter, and not Italian. :lol2:

I've always wanted to try doing blown sugar ornaments to decorate cupcakes. Debating whether or not it'd be worth the potential third-degree burns to do it this holiday season XD. I'm saying "no" for now, but who knows? By this time next year I might have some new skillz to show off!

[JiJi's Mom]

Daisy is this one:

http://www.mexgrocer.com/2565.html

you can buy it at any grocery store where the condense milk/evaporated milk is at. If you want the american version go for it but I need my lechera :D

And umm Angel where's the PR recipe.

[anphelps]

And umm Angel where's the PR recipe.

LOL! I see my abuela tomorrow afternoon (hopefully). The recipe is in her cookbook along with the other 50-or-so recipes that she wrote out. I haven't forgotten about 'em!!

But once I do get that cookbook, I might have to just make a dedicated thread for those recipes so I don't unintentionally hijack the thread with Boricua power. :lol2:

[Daisy517]

Okay so I went grocery shopping again and went down the Mexican aisle this time and still didn't find lecheritas :confused: Did I spell it right?

Is it like another way of saying condense milk? Soo clueless here girls :D

[JiJi's Mom]

Okay so I went grocery shopping again and went down the Mexican aisle this time and still didn't find lecheritas :confused: Did I spell it right?

Is it like another way of saying condense milk? Soo clueless here girls :D

Above Angels post is a link on how it looks like. No it's not in the Mex section is in the regular condense milk section.

[Zuly4034]

I'm going to post the recipe later for the Charlota since is in Spanish but its really easy to make and its a plus with a cup of milk. Now I'm hungry.:lol2:

[JanG]

Here's a version of Mississippi Mud Cake that's so easy and so delicious that you can almost make it with your eyes closed.

1 ea. Cake Style Brownie Mix (with or without nuts)
1 pkg. Semi-Sweet Chocolate Chips (may need more to drizzle)
1 pkg. Mini Marshmallows

Bake Brownie Mix according to package directions - do not overbake! While still warm, add a layer of chocolate chips and when they are soft, spread with a knife to cover brownies.

Add a layer of marshmallows and put back into the oven to melt them if necessary. You can sort of smooth out the tops of the marshmallows when they're soft if you want to or you can lightly toast just the top if you prefer your marshmallows with a slight crunch.

When they are cool, melt some more chocolate chips, mix with a splash (just enough to make a consistency for drizzling) of Half 'n Half or light cream and drizzle over the top in a nice pattern. Cut into squares and enjoy!

[JanG]

Okay so I went grocery shopping again and went down the Mexican aisle this time and still didn't find lecheritas :confused: Did I spell it right?

Is it like another way of saying condense milk? Soo clueless here girls :D

I think it's the same as sweetened condensed milk but I'm not 100% sure. Some American recipes just call it Eagle Brand milk. It's very thick and very sweet.

[Daisy517]

I think it's the same as sweetened condensed milk but I'm not 100% sure. Some American recipes just call it Eagle Brand milk. It's very thick and very sweet.

I've used the Eagle Brand milk in chocolate fudge and cherry cheese pie recipes and even for my coffee. I guess they are one in the same, just different brands :confused:

Thanks. It's always good to learn something new.

[JanG]

I hope it's correct information! lol

[Daisy517]

Does anyone get confused with cayenne and paprika and vice versa? Every time I try to recall a recipe from memory that calls for either one and I get easily confused, for instance deviled eggs.

Maybe it's because they're so much alike, just can't say the same for the taste.

[anphelps]

I GOT THE COOKBOOK!

Okay, first is my abuelita's recipe for flan. I'll add a few others and if you have requests (and if she has a written recipe for it) I'll be more than happy to supply! I'm re-typing these exactly as she has them written down.

Prep-time for the flan is approximately 30-45 minutes based on how long the sugar takes to caramelize. Cook time is approximately one hour. Serves as many as you want to.

"Puerto Rican" Flan

Ingredients for Flan
5 whole eggs
1 can condensed milk (Eagle Brand)
14 oz of whole milk
1 can 5oz. Carnation milk (undiluted)
1/2 tsp. vanilla

Ingredients for Caramelized Sugar
1 1/2 cup granulated sugar

Tools needed
Blender
Wooden spoon
One 9-inch cake pan
One 9x13 pan

Instructions

1. Preheat oven to 350-degrees.
2. Place all of the flan ingredients into a blender and mix well. Set aside.
3. On medium heat stir sugar with a wooden spoon until it is like a syrup, being careful not to burn it. Coat the bottom and sides of a cake pan (she didn't specify which size, but from memory I think she uses a 9-inch pan) with the sugar mixture.
4. Add the flan mixture to the cake pan.
5. Take a 9x13 pan and fill it with about an inch and a half of water. Place the flan pan into the larger pan and place both into your preheated oven.
6. Bake for approximately one hour or until a toothpick inserted into the flan comes out clean. If the toothpick does not come out clean, cook for an additional 15 minutes.

Just a note - to take the flan out of the pan, place a larger glass serving plate on top of the flan pan and flip both of them upside down so that the flan slides out onto the serving plate. That'll let more of the caramelized sugar stay on top of the flan.

--

Alternatively, you can make the same recipe with cream cheese if desired. My abuelita doesn't like cream cheese so she prepares the flan both ways. The alternative ingredients are listed below, and the preparation is exactly the same as above.

Alternative ingredients for a flan with cheese
1 can Carnation milk (12 oz, undiluted)
1 can sweetened condensed milk (Eagle Brand)
8-oz cream cheese
6 whole eggs
1 1/2 tsp. vanilla

[Olivia]

you're from PR? me too!

[anphelps]

I don't like cream puffs because of some flavor in the dough itself that doesn't taste right on my palette, so I've personally never prepared this recipe. Please note that I'm like the only person in my family that doesn't gobble these things up, so if you like cream puffs or eclairs then you will love this recipe. Everybody else raves for this recipe and whenever my abuelita makes them for a party or for church, they're usually the first dessert that people flock to and often run out before all of the other desserts.

Cream Puffs (this recipe can be used for eclairs as well)

Ingredients:
1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup flour
4 large eggs
Vanilla cream filling (ingredients listed below)
Confectioners sugar (for decoration)

Vanilla Cream Filling ingredients: (for cream puffs as well as eclairs or cakes)
1/2 cup granulated sugar
1/4 cup corn starch
1/4 tsp. salt
2 cups milk
4 egg yolks
1 tsp. vanilla
1/2 tsp. butter


Instructions
1. Preheat oven to 400-degrees.
2. Place water, salt, and butter into a pot over medium heat. When it's about to boil, add all the flour at once. Stir for one minute - it'll be like a ball.
3. Remove from stove, and add the four eggs one at a time - mix with an eggbeater until it is like a lemon color.
4. Put one spoonful on an ungreased cookie sheet - there should be room for about ten of them. If making eclairs, shape them into an eclair-shape.
5. Bake at 400-degrees for 45 minutes.
6. Let cool, then fill with Vanilla Cream Filling. I think my abuelita cuts them in half and dollops the cream filling inside or injects the filling using a pastry bag and tip. I've not seen her complete this part of the recipe.
7. Place in refrigerator until completely cool. These things are meant to eat cold.

Instructions for Vanilla Cream Filling
1. Mix the four egg yolks a little bit and set aside.
2. Put a pot on medium heat and mix the milk, corn starch, sugar, and salt. When it is almost boiling or a little bit thick, take about one cup and mix it with the eggs. Then putt eh egg mixture back into the pot.
3. Cook this for about a minute and a half, stirring constantly (or it will get lumpy).
4. Remove from heat, and add vanilla and butter, mixing thoroughly.
5. Put into a bowl and cool in the fridge until ready for use.

[anphelps]

you're from PR? me too!

BORICUA POR SIEMPRE! My abuelita was from Adjuntas and my abuelo from Ponce at the time they met and fell in love. They both came to the states in the late '40s just after the war ended. I grew up in the States myself but I plan on getting a place in Ponce once I finish medical school and have the money to afford it.

My abuelo was a recording artist down there, as were all of his brothers. Toñin Romero was his older(?) brother and was really famous back in the day - they even have a statue in his honor and a school named after him and a mall too, and they even have a parade or something to honor him every year. I've never been to it but I want to!

[Olivia]

That is so cool! Boricua here too!

I was born and raised in brooklyn, but I lived in Ciales for 6 years. I attended school there as well.

My parents live in Bayamon. My son lives there too, he's 20 years old.

My mom was born in Majaguez.

Romero...I remember the ex-president of PR was Romero Barcelo back in the 80's. Any relation to him?

Do you remember a show called Minga y petraca? oh man my favorite. Y telenovels, like Mari mar, or Maria la del barrio? with Thalia?

This is so cool. ;)

[anphelps]

This is a recipe for a basic spice mixture used in a lot of Puerto Rican dishes. Think of it like the Puerto Rican equivalent of the Cajun "Holy Trinity". This is her own family recipe, quite literally handed down for generations, and I would normally never share this but I love you all and I want to preserve her legacy of cooking, so having it wind up on the internet in some form or fashion might be the best way to do it. Plus, if I'm ever without this cookbook I can always come back here and find it :lol2:

It's a really simple preparation, but the challenge is in locating a few of the fresh ingredients. Some of these ingredients might be harder to find depending on where you live, but if you can find a supermarket called Compare (pronounced cohm-PAH-reh) you should be able to find it all or have them order it for you. Plus, they sell Florecitas (http://farm6.static.flickr.com/5229/5580516046_5fae44b889.jpg) there, which is like my favorite cookie EVER. They're these little crackers with dried frosting on top and I swear that if you eat one, you'll wind up eating the whole canister. They come in these metal cans (http://www.thingslatinosloveorhate.com/wp-content/uploads/2010/03/florecitas.jpg) and they've been making them at the same factory and with the same recipe for over 150 years.

But anyway, the recipe.

Sofrito

Ingredients
1 cup garlic cloves
4 cups diced onions
2 cups diced red pepper
2 cups diced green peppers
2 cups ajíes dulces (these can be really hard to find so if you can't find it, skip)
1 cup fresh cilantro (fresh cilantro can be slightly less difficult to find but still a challenge in some areas, so if you can't find it you can substitute for dried cilantro)
1 cup recao/culantro (again, another hard ingredient to find, so if you can't find it, skip)
6 oz jar of salad olives
2 oz. Goya spanish capers
1 tbsp. oregano
1 tsp cumin
1/2 tsp black pepper
1 tbsp salt.

Instructions
1. Place all the diced vegetables into a blender and ass some olive oil - not too much. Blend a little bit until it's still chunky but so that the oil coats everything.
2. Add in all the other ingredients and blend very well, until it's practically liquefied. Note: this can be very messy!
3. Place sofrito into plastic containers and freeze. If you plan on cooking soon after the recipe, leave one in the fridge and freeze the rest.

Sofrito will last for up to six months in the freezer and for about two to three weeks in the fridge. It will lose a bit of its flavor as time passes so if it's been a few months since you made it just increase the amount of sofrito in the recipe by 1 tsp until the taste is satisfactory.

[Olivia]

I just made sofrito at work last Wed!

[anphelps]

That is so cool! Boricua here too!

I was born and raised in brooklyn, but I lived in Ciales for 6 years. I attended school there as well.

My parents live in Bayamon. My son lives there too, he's 20 years old.

My mom was born in Majaguez.

Romero...I remember the ex-president of PR was Romero Barcelo back in the 80's. Any relation to him?

Do you remember a show called Minga y petraca? oh man my favorite. Y telenovels, like Mari mar, or Maria la del barrio? with Thalia?

This is so cool. ;)

AAH My abuelita's only living sister lives in Mayaguez! I think. I haven't talked to her in ages, I mean since I was like 4 years old XD After my abuelo died my abuelita kinda kept my mom and her siblings from keeping in touch with my mom's paternal family - too much drama, I guess - but she's been getting in touch with them more lately, particularly with her aunt Luz. We're hoping to possibly make a visit down there over the summer and after I finish working on my baccalaureate degree.

To my knowledge, none of my family has entered politics. But I do have a relative in Florida who is a very popular evangelist and travels all over Puerto Rico and South America.

I'm still learning Spanish so I don't watch a lot of novelas because they speak too quickly for me to follow, but there is this one show "Mira Quien Baila" that I'll watch sometimes. I try to watch their news programs so I can learn more vocab. My abuelita is watching La Fuerza del Destino and she LOVES it. Actually, she and my tio Cesar watch it every night and then talk about what happened over the phone since he lives in Jersey and she is here with us in North Carolina. I'm only 22 so I don't know a lot of the older shows but once I can actually get a more firm grasp on my "native" tongue I'm definitely going to try my hand at watching some.

I'm only half Boricua (my birthfather was a white boy, pobrecito XD) but I consider myself fully Boricua in spirit. :D


I just made sofrito at work last Wed!

I've only made sofrito myself twice. My abuelita usually makes a triple batch of it so she can give some to my mom and my titi Diane and some other neighbors in the area. I remember this one time she made it and the blender cap popped open and sofrito went EVERYWHERE. Clean-up was hilarious and fun. I love cooking with my family. We always crank up the aguinaldos and sing and dance and it's just such a heartwarming event.

[anphelps]

MY FAVORITE. Or one of my favorites. The other two are pasteles and arroz con gandules. I'll share 'em if you guys want them but as it is I'm spamming this thread with Puerto Rican Pride and I don't wanna overwhelm y'all :lol2:

Rellenos de papa

Ingredients
5 lbs. of baking potatoes (Russet or Idaho, don't matter. Whichever flavor you prefer)
2 lbs. ground pork
1/4 cup sofrito (you can use this (http://www.maltesetalk.com/forums/showpost.php?p=225202&postcount=116) recipe or buy it in a jar (http://www.foodservicedirect.com/productimages/OT493660S.jpg) at your local grocery store that sells Hispanic food products, but come on - fresh spices are always more tasty)
4 oz. tomato sauce
1 cube of chicken bouillon
1 egg
1/2 cup flour (with some additional flour set aside for dusting)
Oil for frying (whichever you prefer - keep the whole bottle out and use as much as you need)

Instructions
1. Boil the potatoes and salt to taste. Drain and put them onto a baking sheet to cool. They must be completely cool when you prepare the rellenos or they WILL fall apart when you cook them.
2. Brown the pork and drain all the fat out.
3. Add sofrito, tomato sauce, and chicken boillon and simmer for thirty minutes. Taste, and add salt if desired for flavor.
4. Mash the potatoes and add one well-beaten egg. Mix well.
5. Add the flour to the potatoes and mix.
6. Take one large spoonful of potato mix and flatten a little bit in the palm of your hand. Put about a tablespoon of meat mix into the center and cover using the potato in your hand (don't add more from the potato mix - shape it like a round dumpling if that makes sense).
7. Place oil into a cooking pan and heat until it's hot enough to fry.
8. Dust with flour around the relleno and fry in the hot oil, making sure to turn so it browns evenly.
9. Cook for about 8-10 minutes in the hot oil, and then remove from the pan and place on a paper towel to absorb excess oil.


They're typically eaten just after they've been cooked, but I love these so much that I'll eat them right out of the fridge. I swear, I can wolf down at least six to eight in a single meal - they're very filling and flavorful and I really think my stomach has a black hole dedicated to these things. They should look kinda like this (http://www.prcooking.com/xx/templates/images/recipes/14-1.jpg) when fully cooked.

[Lucas Mama]

That is so cool! Boricua here too!

I was born and raised in brooklyn, but I lived in Ciales for 6 years. I attended school there as well.

My parents live in Bayamon. My son lives there too, he's 20 years old.

My mom was born in Majaguez.

Romero...I remember the ex-president of PR was Romero Barcelo back in the 80's. Any relation to him?

Do you remember a show called Minga y petraca? oh man my favorite. Y telenovels, like Mari mar, or Maria la del barrio? with Thalia?

This is so cool. ;)


LOL! I remember them!! Loved those novelas!:lol2:

[JiJi's Mom]

LOL! I remember them!! Loved those novelas!:lol2:

Lol, I'm not much of a novelera but I sure do remember Maria la del Barrio :lol2: Heck that soap opera went all the way to Asia from what I can remember.


Ok, please tell me with what do I mix sofrito with? Or how do I eat it :confused:


Keep them coming Angel. I've never really had homemade PR food so this is a real treat for me.

[Olivia]

I still watch clips of those telenovelas on youtube every now and then. lol I love them!

Damn, I feel so old and I'm only 39.


Sofrito is good to use when you're making stews, like bean stew. I use it twice a week to make garbanzo stew. I make it and freeze it. You sautee it in a pan with olive oil, then you add all your other ingredients such as more onions, potatoes, olives, tomato sauce, beans, etc. it adds so much more flavor and depth to stews. I also once made a sofrito soup that was off the hook.


I made Rellenos de papa a while back. I still have pictures of it. Yes, I take pictures of my food..

[Daisy517]

I still have pictures of it. Yes, I take pictures of my food..

Same here. No shame in that :lol2:

In fact it gives us a better picture of what you're talking about without having to google it.

[Olivia]

Exactly. I've been meaning to save my pics on a blog, but been too busy and too lazy.

I don't have actual recipes of most of the foods I cook because I do it all by taste, from the heart.

[JiJi's Mom]

Oh YUMMY!!!

I'm getting so hungry. Ok these weekend I'm going to try those papas.

[Lucas Mama]

I still watch clips of those telenovelas on youtube every now and then. lol I love them!

Damn, I feel so old and I'm only 39.


Sofrito is good to use when you're making stews, like bean stew. I use it twice a week to make garbanzo stew. I make it and freeze it. You sautee it in a pan with olive oil, then you add all your other ingredients such as more onions, potatoes, olives, tomato sauce, beans, etc. it adds so much more flavor and depth to stews. I also once made a sofrito soup that was off the hook.


I made Rellenos de papa a while back. I still have pictures of it. Yes, I take pictures of my food..


They look deliciosos!!!!!!!!!!

[Olivia]

Thank you! they were. :D

[anphelps]

Sofrito is basically a spice mixture. You don't eat it by itself - you use it as a seasoning for your food. :D

ALSO THOSE LOOK DELICIOUS OLIVIA. Made my mouth water just looking at 'em. I know most of these recipes by heart too but my grandmother decided to write some out as a cookbook for all of her children and grandchildren as a Christmas gift about ten years ago. I treasure that thing because in my copy, I also have stashed a bunch of photocopies of recipes she's written down in a hurry that no one else has. So I feel like I'm preserving a bit of her history by saving them.

I'll be making cookies next week once I finish my finals (and knock this migraine out - going on day six, woo). I'll be sure to post photos and share recipes again! :tongue:

[Olivia]

That's such a nice gift your abuela made you.

Do you like bacalao?

[JiJi's Mom]

That's such a nice gift your abuela made you.

Do you like bacalao?

I don't know but maybe if I try the recipe I might have a better idea :D

[anphelps]

That's such a nice gift your abuela made you.

Do you like bacalao?

Do I like bacalao? That's like asking if a fat man loves cake :lol2: (pardon the expression). Bacalao con viandas is like my favorite lunchtime meal EVER. I'm a sucker for ñame and yuca. Yautía, not so much. But I'll eat yuca or ñame like mashed potatoes any day of the week. I can find yuca at the local grocer but it's an hour-long drive to find both ñame or bacalao, so I don't eat it that often. Whenever I'm near Compare I always forget that it's in the same town as the mall so I wind up making it home and kicking myself in the rear for not remembering sooner :tongue:

Jess, bacalao is basically stockfish - salted and dried cod or whitefish (I can't remember which it is, but it's yummy and that's all that my tummy cares about). You can eat it from the packet but it's super-super-salty, so most people boil it in water to get some of the salt out. After you boil it you can mix it with a bit of olive oil and cooked roots and mash it together. There are also a few recipes that call for it but I've only had it with the mashed roots. My abuela calls it "jibara food", like country cookin' because it's inexpensive and often a staple diet of poorer communities (at least where she used to live as a child).