German Shepherds Forum banner

41 - 60 of 61 Posts

·
Premium Member
Joined
·
11,154 Posts
Here is a Thanksgiving/Christmas side dish I love - from memory as my cookbook fell apart and when I was in hospital - someone "cleaned" my kitchen and now I can't find the pages!

Cranberry Mousse


1 can regular jellied cranberry sauce
1 large or 2 small boxes Jello - cherry/blk cherry, raspberry or blk raspberry flavor
1 16 oz container sour creme

mold or bowl - I have an old tupperware that has a removeable top that makes removal easy

Prepare the jello with only 1/2 the water and wait for it to become near firm, still squishy....

With a hand potato masher, blend the cranberry sauce and sour cream, then add the jello and blend that in. Put in the mold and chill.



Lee
 

·
Premium Member
Joined
·
11,154 Posts
Easy Hollandaise Sauce

1 stick [1/4 pound] butter
2 egg yolks
3 Tbl lemon juice


Melt butter slowly, blend in egg yolks and lemon juice....stir until thick and creamy

If it separates, add a teaspoon of very hot water and blend over low heat



Lee
 

·
Registered
Joined
·
5,247 Posts
BLACKENED CHICKEN PENNE/SALSA CREAM SAUCE - spicy

You will need:

Cajun seasoning
1 lb. of skinless boneless chicken breasts
650ml (approx.) jar of salsa (mild, med. or hot - your pref.)
1/2-3/4 cup of heavy cream (30% fresh whipping cream - not "whipped cream") - at room temperature
Enough cooking oil (choice), I use Olive oil, to seer chicken
Hot sauce, cajun, chipolte (I use)

AND...a "cast iron" pot or skillet

  • Coat chicken in cajun seasoning and press in (be generous).
  • Heat oil and cast iron pan
  • Add chicken, seer on both sides till cooked through and coating is black-ish - remove, set aside to cool
  • in seperate pot or wok, heat jar of salsa, cook till reduces slightly
  • add in a few shots of hot sauce (optional)
  • add 1/2 to 3/4 cup of heavy cream (to your preference)
  • slice chicken into strips or bites and add to the sauce
  • simmer all for additional 15-20 mins or until sauce is thickened a bit.
Serve on your favourite pasta (I like penne for this), with a little cracked pepper -(note: you can use a little parmesen cheese, but I don't think you will need)

No hard and fast rule, you can embelish this by adding more peppers and onions (saute first), diced jalapeno's (yum!), more or less cream...use homemade salsa...

Also note: leftovers (if any Ha Ha!), keep sauce and pasta separate when storing as it seems to loose some of it's flavour when soaks into pasta.

Serve w/fresh bread and butter (optional)...OR....make salsa bread...

Slice baguette in 3/4" rounds, top w/salsa and some extra old chedder...bake on 350 for approx. 10 mins.
 

·
Registered
Joined
·
1,242 Posts
Best Shrimp Spread/Dip

I make this recipe every time I go to a party. By the end of the night, I usually have about 10 people asking me for the recipe! It is ALWAYS a hit.

An unlikely list of ingredients, but it is just amazing...and so easy to make! Make sure you don't judge by tasting before it sits for 4 hours...the taste TOTALLY changes (too oniony at first)!

Ingredients:
· 1/3 cup minced onion (1 small onion)
· 1 small can of tiny deveined shrimp, drained
· 8 oz shredded white sharp cheddar cheese
· 1 cup mayonnaise
· Worcestershire sauce to taste (approx. 1 ½ teaspoons)
· 1 box Sociables or other cracker

Mix shrimp, mayonnaise, onion and cheese until well blended. Add Worcestershire sauce to taste. Cover and refrigerate for at least 4 hours (or overnight) to blend flavors.

Serve with crackers.
 

·
Registered
Joined
·
2,364 Posts
has anyone ever put cream cheese in mashed potatoes? I thought someone told me to put cream cheese in there and I have another friend telling my it might be sour cream??
 

·
Registered
Joined
·
2,364 Posts
I have a call into my cooking instructor but have not heard back yet, and I am only making ONE more trip to the store! :)
 

·
Premium Member
Joined
·
7,820 Posts
has anyone ever put cream cheese in mashed potatoes? I thought someone told me to put cream cheese in there and I have another friend telling my it might be sour cream??
Ive used both . Sour cream makes them rich but cream cheese makes them kin of velvety.
 

·
Registered
Joined
·
2,364 Posts
I do not know why he married me when I invited him over for dinner (when we were dating) and made hamburger helper, LOL (for real).
 

·
Registered
Joined
·
31,873 Posts
Meatballs.

Can be used for meatball subs, or Spaghetti and Meatballs.

Makes enough for a small army:

3 pounds ground round -- 85% lean ground beef
1 pound Bob Evans pork sausage original
3 eggs
1.5 cups bread crumbs
3 small onions chopped small
1/16 cup minced green pepper
1/2 8 ounce can of tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sweet papricka
2 tablespoons dried parsley
1 tablespoon sweet basil

2 big jars mild spaghetti sauce -- I use Ragu with mushroom.

Mix all the ingredients except for the spaghetti sauce in a large bowl or pot. Squish with your fingers until it is well mixed.

Form them into little balls and brown them on all sides. Remove from the pan and put on a paper towel to drain any excess grease, then drop into the Spaghetti Sauce. Get it simmering. 2 jars sauce to 1 jar water.

After all the meat balls are in the sauce let it simmer very low for 2-3 hours.
 

·
Premium Member
Joined
·
7,820 Posts
Thank You!! :) I knew she said to put cream cheese in there but I still have not heard back from her to make sure. My husband likes cheese but hates cooked cheese in any way. So can you taste the cheese in there?
Harmony its kind of late but no you cant taste the cream cheese.But if your hubby doesnt like cheese use sour cream .
 

·
Premium Member
Joined
·
11,154 Posts
Can someone please give a good chicken casserole to make, not to long, break it down in steps. PLEASE!!!
Easy easy easy


Bake 4 chicken thighs or breasts

Cook 2 cups rice (minute rice is EASY) according to directions

1 Bunch Asparagus - cut stems halfway up and discard - then cut remainder into 3 sections - rinse, put in microwave dist with a little water and cook for 3 minutes

combine cooked chicken, rice and asparagus in a casserole.....pour over this 2 cans cream chicken or 1 can each of chicken, mushroom or celery - which ever you prefer...add a little water - no more than 1/2 can

If you like cheese, add some shredded to the mix or topping....

cover with foil and bake at 325 for 30/40 minutes....

ALTERNATE

Use noodles instead of rice - top with ??? use your imagination! onion crispy, stuffing - cheese....
 

·
Premium Member
Joined
·
11,154 Posts
Best marinade ever for Lamb ~ chops, cut up kabobs of roast !

Best cooked on grill!

LAMB Marinade 150cc oil90cc soy sauce30cc worchestershire sauce30cc vinegar40cc lemon juice1 tsp (approx) salt1 Tablespoon + mustard1/2 tsp black pepper1 tsp parsley flakes1 clove garlic To switch from metric to English measurments: 15cc (same as 15ml)equals 1 Tablespoon. Enough for at least 8 chops

10 TBL Oil
6 TBL Soy sauce
2 TBL worchestershire
2 TBL vinegar
2.5 TBL lemon juice
Salt
1 TBL mustard
1/2 t pepper
1 tsp parsley flakes
garlic

Marinade the lamb for 4 hours to overnight....grill as normal....
make extra! as no one will want sides - only lamb!

enjoy!

Lee
 

·
Registered
Joined
·
2,364 Posts
Easy easy easy


Bake 4 chicken thighs or breasts

Cook 2 cups rice (minute rice is EASY) according to directions

1 Bunch Asparagus - cut stems halfway up and discard - then cut remainder into 3 sections - rinse, put in microwave dist with a little water and cook for 3 minutes

combine cooked chicken, rice and asparagus in a casserole.....pour over this 2 cans cream chicken or 1 can each of chicken, mushroom or celery - which ever you prefer...add a little water - no more than 1/2 can

If you like cheese, add some shredded to the mix or topping....

cover with foil and bake at 325 for 30/40 minutes....

ALTERNATE

Use noodles instead of rice - top with ??? use your imagination! onion crispy, stuffing - cheese....
I am so cooking this! and the lamb:)
 

·
Registered
Joined
·
1,452 Posts
Gonna try this tonight.




STRAWBERRY CREAM CHEESE COBBLER
INGREDIENTS
1 stick (1/2 cup) butter
1 egg lightly beaten
1 cup milk
1 cup all purpose flour
1 cup sugar
2 tsp. baking powder
½ tsp salt
2 quarts whole strawberries, capped & washed
4 oz. cream cheese cut in small pieces
Preheat oven to 350deg. melt butter and pour into 9x13 inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling, crust rises up and around the fruit, but fruit will still peak out of top.
 

·
Registered
Joined
·
31,873 Posts
Baked Creamy Chicken and Veggies

Ingredients:
3 pounds chicken thighs
1 cup chopped cellery
1 cup chopped onions
1 medium turnip, peeled and chopped into small squares
4 large carrots, peeled and chopped into small squares
2 tablespoons parsley
3 teaspoons salt
1 teaspoon pepper
1 teaspoon papricka
4 tablespoons butter
4 tablespoons flour
2.5 cups milk

Put thighs in a roasting pot and put them in the oven at 350 degrees for 15 minutes.

Turn them all over, add 1 teaspoon salt, and 1/2 teaspoon pepper, and pour the parsley, onions, and celary on top for 15 minutes.

Make white sauce: Melt butter in a sauce pan and stir in flour, 2 teaspoons salt, 1/2 teaspoon pepper, and 1 teaspoon Papricka. Slowly stir in 2.5 cups of milk.

When this is thickened, and the meat has cooked for 30 minutes, pour over the chicken mixture. Close oven and reduced heat to 315.

After 15 minutes add the chopped carrots and turnip, lift the thighs over top of the raw vegetables so they are all covered by the white sauce.

Cook 45 minutes more, serve with or over rice.

_____________________________________________________

This came out good, next time I am going to try it with boneless, skinless thighs, and maybe add some frozen peas.
 

·
Registered
Joined
·
1,661 Posts
My Dad's BBQ Sauce:

-2 Liters of Coke
-3 - 28oz cans of Crushed Tomatoes
-1 large container of Beef Broth (can use Low/No Sodium with no problem)
-1 Bottle of Heinz 57 sauce
-1 Bottle A1 sauce
-1/2c Worchester sauce
-1/2c Ketchup
-1c Brown Sugar
-Zest and juice of 8 lemons
-2 or 3 large onions, diced (use any color but white. I like yellow)
-4 cloves of garlic, diced

Put everything in a large pot together and bring to a rolling boil. Allow to simmer on med/med low heat until thick (about 5 or 6 hours)

Makes about 4-6 cups of sauce in the end.

Add Red Pepper Flakes/Chili powder for heat, decrease lemons or add molasses/brown sugar for a sweeter sauce. You can even put the lemons in an herb bag and allow them to boil with the sauce if you want some serious tang.

Everything can be doubled to make additional sauce except for lemons. I usually add only 9 or 10 lemons for a double batch.
 

·
Registered
Joined
·
31,873 Posts
Stuffed Mushrooms and Baked Chicken with Stuffing

Someone gave me this cookbook and I followed a recipe for stuffed mushrooms, and decided I could improve upon it, by replacing the bread crumps for Pepperidge Farm Herb flavored Stuffing Cubes and adding some shredded Mazarella Cheese on top. The baked chicken, well that was becaus I do not like to make part of a bag of stuffing.

Ingredients:
1 bag Pepperige Farm Stuffing Cubes
1 cup chopped onions
1 cup chopped celery
1-2 large carrots chopped small
1 package gourmet stuffing mushrooms
8 chicken thighs, minimum.
1/4 pound butter.
Shredded Mazarella Cheese

Chop onions and start sauteing them in the butter in a frying pan. Wash and cut up the celery and add that, Peel and cut up the carrots and add that. Wash the mushrooms and pluck the stems out. Cut the stems and add them to the vegetables.

Pre-heat oven to 375.

In a large bowl put the bag of stuffing cubes. When the vegetables are tender add them to the stuffing cubes. Heat 2 cups water to boiling in the frying pan and mix that into the stuffing bowl and mix well.

Put half of the chicken thighs on the bottom of a cassarole to completely cover the cassarole, skin side down. Cover with a healthy layer of stuffing -- use 1/2 to 3/4 of the mixture. Cover with the rest of the thighs, skin side up, and place in the oven.

In another cassarole, arrange the mushroom tops. Fill them with the stuffing, and then bake for 20 minutes. Sprinkle shredded Mazarella on top of them, and bake for another 10 minutes. Remove and cover to keep warm on top of stove, or eat them as an appetizer.

Reduce the temperature of the oven to 325, and cook the chicken an additional hour.

ETA: Breast meat can be used for the top instead of thighs.
 

·
Registered
Joined
·
1,369 Posts
QUESO BLANCO DIP (WHITE CHEESE DIP)

This is just the base recipe I've been using, but as always adjust to your liking...I like using a little cumin and jalapenos. You can lighten it up by using milk instead of cream.

Mexican Restaurant Style White Queso Dip

1 pound Land o Lakes White American Cheese

2 cans small diced green chili undrained

1/2 cup- 1 cup heavy cream, depending on thickness of dip you like

Simmer all on the stove in a saucepan until smooth.

Can't get easier than that! A total staple when you're BBQing and having adult beverages :cool:
 
41 - 60 of 61 Posts
Top