Recipes and Cooking Tips

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No more vanilla! It taste more cake-ish than bread, but it isn’t bad. I think the grape jelly will be the ‘cure.’
 
MaryEstelle2 said:
No more vanilla! It taste more cake-ish than bread, but it isn’t bad. I think the grape jelly will be the ‘cure.’
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I like bread with jelly anyway, so that certainly sounds really delicious to me. Enjoy! ❤️ 😀

I bet that you and I would have some fun in the kitchen together! I could certainly see us experimenting together, and trying different things together! 😄 😉
 
I learned something new a couple of weeks ago from my son. He is into stir-fry. You have to cut up all ingredients because it is so quick. I have an iron skillet that works pretty well, because the skillet/wok needs to be very hot; smoking when you add the oil. I will copy it.

Salt, pepper, and vegetable oil
1 chicken breast
2 celery stalks
2-3 green onions
½ onion
1/3 head of cabbage
2 carrots
2 cloves garlic
2 bundles of Mung Bean Threads
1-3 dried oriental chiles to taste (sold as chiles de arbol in Mexican section of spices, sometimes sold bulk in produce)
Optional: Substitute dried chiles for pepper flakes
2 eggs, beaten well
1 tbsp sugar
2 tbsp soy sauce
1/5 tbsp fish sauce
½ squeezed lime
  1. To start, thinly slick chicken breast across the grain (medallions). Toss with salt and pepper
  2. Separately, slice onions, celery, chop cabbage, and match stick carrots as thinly as reasonable. Mix the vegetables, toss with chopped garlic, salt, and pepper. Add in chopped whites of green onions (optional step).
  3. Mix the soy sauce, sugar, and fish sauce
  4. Soak mung bean threads in warm water for 5-10 minute according to directions. Also soak chiles (if you use them ) in warm water after slicing tops off remove seeds once softened. Drain the noodles once softened, cut with scissors across the center from 2-3 angles to decrease length of noodles.
  5. Preheat a cast iron pan to extremely hot (pan should between 8 and max on stove). It should smoke. Add 1 tsp oil, it should smoke instantly. Add the vegetables and stir fry, stirring frequently until the vegetables are barely softened (2 minutes)
  6. remove vegetables and wipe down pan loosely with a paper towel. Add 1 tsp oil, it should smoke again, add chicken and cook 1-2 minutes until cooked thoroughly.(It took me more like five minutes)
  7. move chicken to the side of the pan and add eggs. Cook and scramble eggs until just done.
  8. Stir back in the vegetables and add noodles. Toss with the mixed sauces until the dish is evenly colored by the sauce.
    Move to a cool dish, Toss with fresh lime juice, top with green onions, and serve
Steps 1-4 are entirely prep, and steps 5-7 are just stir frying the vegetables, chicken, then eggs. That’s actually kind all you do. Good luck if you make it.
 
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During the Vietnam War the company that makes Tabasco Sauce passed out copies of a recipe booklet to help spice up our combat rations. C-Rations or “Charlie Rats” as they were known back then. As one might expect all the recipes called for use of Tabasco Sauce.
So here is a blast from the past.

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www.mcb53.com
 
this is a vegetarian recipe Oil-free Vegan Alfredo with Cajun Broccoli
INGREDIENTS
pasta of choice cooked

OIL-FREE VEGAN ALFREDO SAUCE
1.5 cups soaked cashews
2 cups unsweetened non-dairy milk
2 tbsp corn starch
2 tbsp nutritional yeast
1 tbsp lemon juice
2 tsp better-than-bouillon vegetable flavor OR 2 bouillon cubes OR substitute salt to taste
1 tsp onion powder
pepper to taste

ROASTED CAJUN BROCCOLI
3 cups broccoli florets
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp onion powder
1/8 tsp cayenne
1/8 tsp thyme
pinch of red pepper flakes
pinch of black pepper
2 tbsp veggie stock or water
INSTRUCTIONS

VEGAN ALFREDO SAUCE
PREP: Soak cashews for at least 4 hours in water. 8 hours is better. Drain.

Blend all alfredo ingredients until super smooth.

Pour mixture into a sauce pan and warm on medium heat until the sauce thickens.

ROASTED CAJUN BROCCOLI
Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.

Toss all ingredients together in a bowl until the broccoli is well-coated.

Spread broccoli out onto the baking sheet.

Roasted for 15 minutes or until broccoli is tender.

Toss alfredo sauce with broccoli and pasta of choice and serve!
 
TIP,
if you want crunchy broccoli,
wash broccoli thoroughly, boil water and throw over the mini trees, 🙂
or any other veggie
 
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oldgraymare2 said:
This is the thread where we can share recipes and cooking tips and ideas.
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20 pounds of butter. a large chicken leg, and five mars bars. Fry it all up and say goodbye to a healthy lifestyle. 😀
 
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Has anyone ever made Onion Pie(casserole) or Cabbage Pie(casserol? I have the recipes for both but have never tried either one. I happen to love onions and Cole Slaw. Just wondering how others liked either one.
 
I used to make one that was very thinky sliced vidalia onions, beef bullion, butter and swiss cheese on top. People liked it.
 
BAVARIAN CHEESECAKE

Ingredients:

6 oz Cream Cheese
6 oz Baker’s Cheese
2 Egg Yolks
4 oz Granulated Sugar
8 oz Sour Cream
1 oz Lemon Juice
12 oz Heavy Cream
½ oz Gelatin
2 oz Water
Vanilla Sponge Cake – Recipe Follows
Vanilla Sponge Cake
Ingredients
¾ cup Sugar, granulated
4 Egg Yolks
1 tsp Vanilla Extract
¾ cup Flour, all-purpose
¾ tsp Baking Powder
½ tsp Salt
4 Egg Whites
Directions:
  1. Preheat an oven to 375 degrees F.
  2. Sift together the flour, baking powder, and salt.
  3. In a mixer, add the egg yolks and sugar beat until light and creamy. Add the vanilla extract.
  4. Gradually add the flour mixture to the egg mixture. Beat until smooth.
  5. Whip the egg whites until stiff, but not dry. Gently fold this into the cake batter.
  6. Place into two separate greased and lined 8-inch round cake pans. Bake for approximately 10-12 minutes.
ASSEMBLING CAKE
  1. Whip heavy cream until soft peaks. Set aside.
  2. Mix together in a mixing bowl the cream cheese, baker’s cheese, egg yolks, and granulated sugar until smooth. Then add the sour cream and mix until smooth.
  3. Gently add the whipped mixture to the cheese mixture being careful not to over whip.
  4. Dissolve the gelatin in the water over a double boiler until the mixture is clear. Be careful not to whip the gelatin so it does not get air bubbles in it.
  5. Add the gelatin mixture into the cheese mixture and fold quickly. When adding the gelatin mixture to the cheese mixture set the mixer on medium speed, and add it from the edge of the bowl, being careful not to get the gelatin on the whip or the side of the bowl so as to prevent lumping.
  6. Using a springform pan, (leave cake in pan) place one of the vanilla sponge cakes smooth side down. Immediately pour the cheese mixture on the cake, and smooth out surface. Then place the other cake on top with the smooth side out. Let set overnight.
  7. Remove the cake from the springform pans. Sprinkle the top of the cake with powdered sugar. This cake can be served with any of your favorite fresh fruit sauce(s).
 
Hershey’s Hot Fudge Pudding Cake Baking Recipe-from Hersheys.com

INGREDIENTS:

1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY’S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup light brown sugar packed
1-1/4 cups water hot
Whipped topping (optional)

DIRECTIONS:
  1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
  2. Spread batter in ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
  3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired. Makes 9 (1/2 cup) servings.
My Notes: You can use an 8 inch square baking pan if you don’t have a 9 inch pan and it will work just fine.
 
MaryEstelle2 said:
Looks good. I think I’ll try it. chocolate-yum!
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Hi MaryEstelle2,

I hope that you like it. It’s a favorite of ours. 🙂

I’ll be posting more recipes. I’ll be going through more of mine and sharing what I can here.

God bless you. ❤️
 
This is a thread I’ll have to stay away from after my surgery unless y’all post some recipes for someone who’s only going to be on liquids for a month or more while the throat heals.
 
Vodka and orange juice-no, that might hurt. I hope you heal well and fast. I will pray for your health.
 
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