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| | #1 |
| Herbal Alchemist ![]() ![]() ![]() ![]() ![]() ![]() ![]() Join Date: Dec 2004
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| I decided to make a recipe thread so I can share recipes, and hopefully others will as well. Please post your recipes, if you are willing to share. ![]() I'll go ahead and post the Slow Berry Cobbler recipe here as my first recipe, in case it was missed elsewhere: Slow Berry Cobbler **You can use biscuit mix for the baking mix, and I add a dash of nutmeg as well. Filling: 1 (10-ounce) bag frozen strawberries 1 (10-ounce) bag frozen blueberries 1 (10-ounce) bag frozen raspberries 1/3 to 2/3 cup sugar, depending on your level of preferred sweetness 1/2 cup baking mix Topping: 2 1/4 cups baking mix 1/4 cup sugar, plus 1/4 cup 4 tablespoons butter, melted 1/2 cup milk 2 teaspoons ground cinnamon Spray the insert of a slow cooker with nonstick cooking spray. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling. Serve warm with whipped cream or ice cream.
__________________ "Conformity is the jailer of freedom and the enemy of growth."-John F. Kennedy R.O.A.R-Reach Out. Act. Respond. Disability is a matter of perception. If you can do just one thing well, you're needed by someone. - Martina Navratilova Last edited by Darque Pervert : 11-04-2007 at 01:03 PM. Reason: Title change to avoid confusion |
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| The Following 2 Users Say Thank You to Vicki For This Useful Post: | 1tokeovertheline (10-27-2007), 29yeartoker (10-27-2007) |
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| | #2 |
| Harley Rider ![]() ![]() ![]() ![]() ![]() ![]() Join Date: Feb 2006
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| I think this thread is a good idea. We all like to eat. My wife had me print out your recipe and she is going to try it sometime.Thanks for the recipe.
__________________ "Winner, Winner, Chicken Dinner!!!!!!!!!!!!!!!!!!!!!!!!!!" ~grillmeats~ ![]() "Ya know what I always say.................. "~1Toke~ ![]() "What does 30 years in the illegal drug business have to do with the knowledge of pricing of legal commodities?"~Buzzby~ |
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| | #3 |
| Herbal Alchemist ![]() ![]() ![]() ![]() ![]() ![]() ![]() Join Date: Dec 2004
Posts: 7,176
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| You'll have to report back and let us know how you like it. ![]() I decided to do something different this time with the Berry Cobbler. I mixed some cinnamon and nutmeg into the biscuit mix that goes on top of the berries, in addition to the sprinkling on top. I think it will taste better. |
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| The Following 2 Users Say Thank You to Vicki For This Useful Post: | 1tokeovertheline (10-28-2007), 29yeartoker (10-27-2007) |
| | #4 |
| Herbal Alchemist ![]() ![]() ![]() ![]() ![]() ![]() ![]() Join Date: Dec 2004
Posts: 7,176
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| This is the basic peanut butter cookie recipe that I follow. I have used light brown sugar, and it works as well. Peanut Butter Cookies 1/2 cup unsalted butter, at room temperature 1/2 cup dark brown sugar 1 large egg, room temperature 3/4 cup smooth peanut butter 1 1/3 cups all-purpose flour 1/2 teaspoon baking soda Pinch of fine salt Granulated sugar, as needed In an electric mixer, fitted with the paddle attachment, or with a hand-held electric mixer, combine the butter and brown sugar on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the egg and peanut butter and continue mixing until fully incorporated. Meanwhile, in a small bowl, whisk together the flour, baking soda, and salt. Reduce the speed of the mixer to low and add the flour mixture. Raise the speed to medium and mix briefly until a smooth dough is formed. Form the dough into a disc, wrap it in plastic wrap, and refrigerate until firm. Preheat the oven to 375 degrees F. Line 2 baking sheet pans with parchment paper. Using a 2-teaspoon-sized ice cream scoop, melon baller, or your hands, form the dough into about 50 small balls. Put sugar on a pie plate or dish. Roll the dough balls in the sugar to coat lightly. Arrange the dough about an inch apart on the prepared pans. Using the tines of a fork, flatten the dough balls slightly, while making cross-hatch marks on their tops. Bake the cookies in batches, turning the pans once, until lightly browned, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container. |
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| The Following 2 Users Say Thank You to Vicki For This Useful Post: | 1tokeovertheline (10-29-2007), 29yeartoker (10-30-2007) |
| | #5 |
| The Invisible Woman ![]() ![]() Join Date: Aug 2005
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| Okay Vicki, I'm getting fat and I can see my husband to be will get fat also. Got some good dinner recipes? The sweets are great, but I need to learn how to cook some dinner dishes.
__________________ And as the seasons come and go, here's something you might like to know. There are fairies everywhere: under bushes, in the air, playing games just like you play, singing through their busy day. So, listen, touch, and look around - in the air and on the ground. And if you watch all nature's things, you might just see a fairy's wing ~ Author Unknown |
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| The Following User Says Thank You to 29yeartoker For This Useful Post: | Vicki (10-30-2007) |
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| | #6 |
| Herbal Alchemist ![]() ![]() ![]() ![]() ![]() ![]() ![]() Join Date: Dec 2004
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| Here is a recipe I converted into an entree for dinner the other night. I kept boneless/skinless chicken breasts whole, and wrapped them in Havarti cheese and Prosciutto, and baked for about 30 minutes at 350 degrees. I also used real garlic. 6 boneless chicken breasts, each cut into 3 (1 1/2-inch) wide strips Freshly ground black pepper 1 teaspoon garlic powder 1 small wheel herb cheese (about 5 ounces) (recommended: Boursin) 18 slices prosciutto, thinly sliced Special equipment: Bamboo skewers Preheat oven to 325 degrees F. Season chicken with pepper and garlic powder. "Weave" a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Divide the cheese into even amounts for the chicken strips and spread on the surface of the chicken. Then wrap each chicken strip with a slice of the prosciutto and place on a lightly greased baking sheet and bake until done. |
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| The Following User Says Thank You to Vicki For This Useful Post: | 1tokeovertheline (11-03-2007) |
| | #7 |
| Herbal Alchemist ![]() ![]() ![]() ![]() ![]() ![]() ![]() Join Date: Dec 2004
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| This is what I am going to make for dinner tonight. I am going to use a Rotini pasta because that is what I have on hand. I have some proscuitto left, and some fresh basil. I do have roasted red peppers, and will add those, but I'll be omitting the chiles because my stomach can't handle spicy food. I'll probably also add some frozen vegetables, whatever I have in the freezer. I keep tons of frozen vegetables and fruits in the big freezer just so I'll have them for recipes. ![]() Garlic Chicken Pasta with Prosciutto 1/4 cup olive oil 1/4 cup minced garlic 5 tomatoes, seeded and chopped 4 ounces prosciutto, cut into small pieces 4 chicken breasts, grilled and cut into strips or cubes 2 pounds 2 tablespoons butter 1/2 cup fresh basil, sliced into small strips 3/4 pound linguine 1/2 cup grated fresh Parmesan or Romano 5 roasted pasilla chiles, peeled, seeded and cut into strips 2 roasted red peppers, peeled, seeded cut into strips Fresh basil, chiffonade for garnish Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, proscuitto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve. Last edited by Vicki : 10-30-2007 at 01:33 PM. |
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| The Following 2 Users Say Thank You to Vicki For This Useful Post: | 1tokeovertheline (11-03-2007), 29yeartoker (10-30-2007) |
| | #8 |
| Herbal Alchemist ![]() ![]() ![]() ![]() ![]() ![]() ![]() Join Date: Dec 2004
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| Fettuccini Alfredo with Prosciutto and Peas Recipe: Recipes: Food Network Fettuccini Alfredo with Prosciutto and Peas 2 tablespoons extra-virgin olive oil 2 shallots, minced 1 teaspoon minced garlic 1 cup heavy cream Salt and freshly ground pepper 1/4 pound prosciutto, julienned 1 cup frozen peas, thawed 1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish 1 pound fresh fettuccini Heat olive oil in a large skillet over medium heat. Add shallots and garlic and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese over top and stir to melt and combine. Cook until heated through. In a large pot of boiling salted water, add fettuccini and cook until al dente, just a couple minutes for fresh pasta. Drain, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta with sauce and season with salt and pepper, to taste. Serve, garnished with extra cheese. |
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| The Following 2 Users Say Thank You to Vicki For This Useful Post: | 1tokeovertheline (11-03-2007), 29yeartoker (11-03-2007) |
| | #9 |
| Herbal Alchemist ![]() ![]() ![]() ![]() ![]() ![]() ![]() Join Date: Dec 2004
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| This recipe is very easy, about as easy as the chocolate mousse! ![]() **Pumpkin pie spice contains Cinnamon, Nutmeg, Ginger and Allspice. Pumpkin Mousse 1 (15-ounce) can pumpkin 3 cups heavy cream 3/4 cup fine granulated sugar 1/2 teaspoon pumpkin pie spice 1 tablespoon vanilla extract Ginger snaps, for garnish Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving. |
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| | #10 |
| Herbal Alchemist ![]() ![]() ![]() ![]() ![]() ![]() ![]() Join Date: Dec 2004
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| For people who want less work when they cook a turkey. ![]() Do Nothing Turkey 1 (10 to 12-pound) fresh turkey 1/4 cup olive oil Salt and freshly ground black pepper 2 celery ribs Preheat oven 350 degrees F. Discard bag of gizzards from inside the cavity and rinse the cavity of the turkey with cold water. Pat dry and rub the olive oil, salt and pepper all over the bird and oil the inside of the cavity. Place the celery on shallow roasting pan and place the turkey on top of the celery. Roast until golden brown, about 2 hours. Cover the breast loosely with foil when golden brown. Cook until an instant-read thermometer registers 165 degrees F in the thigh of the turkey, which will take about 30 minutes more. Transfer to a cutting board to rest for 15 minutes before carving. |
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