The Recipe Thread (NON-CANNABIS RECIPES)

[Vicki]

Sausage Scrambles and Cheese

1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan
1 pound bulk breakfast sausage, such as maple sausage
8 large eggs
A splash half-and-half or whole milk
A few drops hot sauce
Salt and pepper
6 ounces (1/3 pound) Cheddar, diced
1 plum tomato, seeded and diced

Preheat a nonstick skillet over medium high heat. Add extra-virgin olive oil or vegetable oil, 1 turn of the pan, add sausage and brown and crumble the meat, 5 or 6 minutes. Remove the sausage from the pan and drain off some of the fat. Return pan to heat and reduce the temperature to medium low.

Whisk together the eggs, half-and-half or milk, hot sauce, salt and pepper. Scramble the eggs until soft, then add cheese and continue to scramble another minute or so to finish cooking eggs and to begin to melt the cheese bits. Remove pan from heat and combine sausage and eggs. Garnish servings of the eggs with a few pieces of diced fresh tomato. Serve plates of sausage scrambles with pancakes, or for a simple supper, serve with toasted whole grain bread, buttered and drizzled with honey.

[Vicki]

Hot Chocolate-Toffee

4 cups whole milk
1/2 cup water
1/2 cup sugar
6 ounces bittersweet chocolate, chopped
2 ounces butterscotch chips, available on baking aisle
1 canister prepared whipped cream, from dairy aisle
1 toffee bar, chopped (recommended: Heath Bar)

In a medium heavy bottomed sauce pot, heat milk, water and sugar to a boil, then remove from heat and whisk in chocolate and butterscotch chips until they melt into the milk. Pour into small mugs or cups and top with whipped cream and crushed Heath bar toffee pieces.

[martian_marvin]

I love nutella! These are great if you love nutella.
Link

[Vicki]

Easy Honey-Garlic Chicken

Prep Time: 10 min
Total Time: 20 min
Makes: 4 servings

1-3/4 cups each 1 lb. boneless skinless chicken breasts sliced
3 cups frozen stir-fry vegetables
1/2 cup Zesty Italian Dressing
2 Tbsp. honey
4 cloves garlic, minced
3/4 tsp. ground ginger
3 cups hot cooked long-grain rice

COOK chicken in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally.

ADD vegetables, dressing, honey, garlic and ginger.

COOK and stir an additional 5 min. or until chicken is cooked through and vegetables are heated through. Serve with rice.

[Vicki]

Saucy BBQ Chicken & Potato Skillet

Prep Time: 10 min
Total Time: 30 min
Makes: 4 servings

1 lb. new red potatoes, cut in half
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 onion, sliced
2 cups frozen peas
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup barbecue sauce
1/4 cup catalina dressing

PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min. or until tender.

MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add chicken and onions; cook 10 min. or until chicken is browned on both sides, turning chicken over after 5
minutes, stirring occasionally.

ADD potatoes, peas, broth, barbecue sauce and dressing; mix well. Cover. Reduce heat to medium-low; simmer 5 min. or until peas are heated and chicken is cooked through (165ºF.)

[Vicki]

Chocolate Praline Cake

Prep Time: 25 Minutes; Start to Finish: 2 Hours 25 Minutes
Makes: 15 servings

Ingredients:

1/2 cup butter
1/4 cup whipping cream
1 cup packed light brown sugar
3/4 cup chopped pecans
1 box (18.25 oz) devil's food cake mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs

Topping
1 3/4 cups whipping cream
1/4 cup confectioner powdered sugar
1/4 teaspoon vanilla

Preparation:

1. Heat oven to 325°F. In heavy 1-quart saucepan, heat butter, 1/4 cup whipping cream and the brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into ungreased 13x9-inch pan. Sprinkle evenly with chopped pecans.

2. In large bowl, beat remaining cake ingredients with electric mixer on low speed until moistened. Beat on high speed 2 minutes. Carefully spoon about half of batter over pecan mixture around edges of pan; spoon remaining batter into center of pan.

3. Bake 45 to 55 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool completely, about 1 hour.

4. In small bowl, beat 1 3/4 cups whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spoon whipped cream onto cake. Serve with any remaining whipped cream. If desired, garnish with whole pecans and chocolate curls. Store in refrigerator.

High Altitude (3500-6500 ft): Heat oven to 350°F. Add 1/4 cup all-purpose flour to dry cake mix. Bake 50 to 60 minutes.

[Vicki]

Chocolate Cheesecake

Ingredients:

1 1/4 cups chocolate wafer crumbs
1/4 cup melted butter
6 (1 oz.) squares semisweet chocolate
2 (8 oz.) pkgs. softened cream cheese
2/3 cup sugar
2 eggs
4 teaspoons Kahlúa
3/4 teaspoon vanilla
1 cup sour cream
1/2 cup semisweet chocolate chips

Preparation:

1. In small mixing bowl, combine chocolate wafer crumbs and melted butter. Stir well. Press crumb mixture into bottom and sides of a 9" spring form pan. Chill.

2. Set oven to speed bake at 350°F for 45 minutes.

3. Press START to begin preheating and see the converted speed-cooking time (25 minutes).

4. Microwave chocolate squares on HIGH for 2 to 3 minutes until melted.

5. Beat together cream cheese and sugar in mixing bowl with an electric mixer until light and fluffy. Beat in eggs, melted chocolate, Kahlúa and vanilla until smooth. Fold in sour cream. Pour mixture into crumb crust.

6. After the oven completes preheating, place the food in the oven and press START.

7. Check food when prompted. Cook until center is nearly set. Use MORE TIME for additional cooking time if required.

8. Turn oven off and let cheesecake stand in oven 30 minutes with oven door ajar. Remove and cool on wire rack.

9. Cover and chill at least 8 hours.

[Freedom_User]

I now know what I'll eat for lunch today. Thanks!

[FeelingScrewed]

Vicki, you are my new best friend. I will no longer go hungry, or settle for something terrible.

[Vicki]

California Wrap Sandwich

Four 10-inch flour tortillas
8 to 12 trimmed leaves of green or red leaf lettuce, washed and dried
12 ounces sliced cooked turkey breast
12 slices apple-wood smoked bacon, cooked
1 vine-ripened tomato, cored and cut into 16 wedges
1 ripe Hass avocado, peeled, pitted and cut into 16 slices tossed with 2 teaspoons lime juice
Kosher salt and freshly ground pepper
1 cup arugula or watercress, washed and dried
1/2 recipe Ranch dressing, recipe follows

Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Alternatively, heat the tortillas individually in an un-greased large skillet over medium heat.

Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three-quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, and avocado. Season with salt and pepper, to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.

RANCH DRESSING

2 cloves garlic
1/2 teaspoon kosher salt
1 cup prepared or homemade mayonnaise
1/4 to 1/3 cup buttermilk
2 tablespoons minced flat-leaf parsley
2 tablespoons minced fresh chives
1 scallion, thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper

Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, 1/4-cup buttermilk, parsley, chives, scallion, vinegar, and pepper to taste. If the sauce is very thick, thin the dressing with a couple more tablespoons of the buttermilk. Use immediately or refrigerate, covered, for up to 3 days.