The Recipe Thread (NON-CANNABIS RECIPES)

[Vicki]

Souffled Pumpkin Pancake

5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

[Vicki]

Blueberry Muffins

2 cups all-purpose flour
2 tablespoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar

Preheat the oven to 350 degrees F.

Grease a 12-cup muffin tin.

In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it's okay if there are lumps in the batter. Gently fold the blueberries into the batter.

Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.

[Vicki]

Just a reminder, I do take recipe requests. If you are looking for a particular recipe, just ask here in this thread, and I'll find one. If I don't already have it.

[Vicki]

Perfect BBQ Grilled Chicken

1/3 cup caesar dressing
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup barbecue sauce

Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.

Preheat grill to medium heat. Place chicken on grill; cover with lid.

Grill 6 to 8 min. on each side or until cooked through (165°F), turning and brushing occasionally with barbecue sauce for the last few minutes.

[ctwalrus]

ok i have a request i want something thats not a desert dish or cookies or fudge
but i dont want to be stuck in the kitchen with a ton of meat for an hour

suggestions

[Vicki]

I did just post a very quick and easy BBQ Chicken recipe.

You need to be more specific, please. What kind of meat do you prefer? Do you want a casserole recipe? Meatloaf? Shish Kabobs? Pasta?

[ctwalrus]

mmmmm pasta

[ctwalrus]

oh got another question soon this week me and many friends are going to have a smoke sesh along with some other off topic psychedelics but lets say i want to get up for like five minutes and make something quick and easy with the out come of lots and lots of food what do you suggest for quantity quality and minimum time

[Vicki]

I posted this before, but I am making it again tomorrow. It's very easy to put together, and it tastes awesome. Not to mention, you can change it up by changing the types of cheese you use, omitting the spicy spices, omitting the bread crumbs to save time, etc. I'm using Pepperjack, Munster and Sharp Cheddar this time.

Spicy Macaroni and Cheese

2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish


Preheat oven to 350 degrees F.

In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar.

Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

[Vicki]

**This pasta recipe is easy, and can be done in around 30 minutes.

Greek Style Shrimp Scampi and Linguini

1 pound linguini
Salt
1 pound medium to large shrimp deveined and peeled, tails removed
Pepper
1/3 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine, eyeball it
1/2 cup chopped flat-leaf parsley
1 cup feta cheese crumbles

Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
Season the shrimp with salt and pepper.

While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.