Recipes

Discussion in 'Women's Public Fellowship Forum' started by agedman, Jan 21, 2012.

  1. agedman

    agedman
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    I know from looking at the threads on what you folk eat that there has to be some really good recipes.

    Unfortunately, we have allergic reactions to beef, black pepper, and garlic.

    Any thoughts?

    Remember I cook for two, so some of you who have more in your family either let me know what the recipe serves or let me know you have cut back the amount to fit it to two.
     
  2. annsni

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    So what'cha looking for? Lunches? Dinners? Do you like homestyle meals? More gourmet? Long cooking? Easy?? Let us know what you like to eat. :)
     
  3. agedman

    agedman
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    We eat one substantial meal a day.

    It is between a lunch and dinner so that we kind of burn it off before bed.

    Crock pot, home style, easy is always good.

    We don't eat much fish, but I do make a really good shrimp creole, meat loaf, stuffed green peppers (with limited cheese), salsa chicken, taco soup, and chicken/tuna casseroles, chicken pot pie ...

    I have a Dr. Pepper cake that is melt in your mouth good (I make it with diet Dr. Pepper).

    And, my sock-it-to-me cake is hard to keep away from.


    I'm willing to attempt just about anything.
     
  4. annsni

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    Hmm - I can link you to my cooking blog where I put down a lot of my recipes as I try new ones that work well - or put my family favorites.

    www.cookingonthesound.blogspot.com

    Do you do your meatloaf and stuffed peppers with turkey or other meat rather than beef? I tried a stuffed pepper soup that turned out great!! Tasted just like stuffed peppers but was in a soup. YUMMY!!
     
  5. agedman

    agedman
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    I used a mixture of turkey, chopped union, salt, rice, pork, and just a bit of celery. If I use a cheese, it is a 4 cheese blend.
     
  6. annsni

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    That sounds good - and quite healthy!!
     
  7. mont974x4

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    shredded chicken and mixed veggies, cover with mashed taters....bake at 350 until tips of taters are golden brown

    thick cut porkchops
    butterfly the chop
    shredded mozarella cheese, sliced tomato, sliced jalapeno
    fold chop offer stuffing
    season as desired
    BBQ until pork cooked well
     
  8. agedman

    agedman
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    I did the pork chops last night.

    used 4 cheese rather than mozzarella and left off the jalapeno.
    Inside and outside I used a little bit of salt, cumin, cayenne pepper and dry mustard.

    Rather than BBQ, I put it in the oven for 1 hour on 325, and then at the end 350 for 15 minutes (that made little crispy edges that highlighted the pork).

    It was a winner!


    Got any more?

    Any one else want to contribute ?
     
  9. Gina B

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    I don't usually follow recipes, plus we're cooking for seven here, but can give tips!

    I use ground chicken for meatloaf. Sometimes I add a bit of ground pork.

    Mustard is a beautiful flavoring for pork chops.

    Honey, ginger, and a bit of soy sauce makes a nice glaze for salmon.

    Leeks are pretty mild and when sauteed, they add a wonderful topping to foods one might normally flavor with garlic. If you eat mushrooms, saute the leeks and mushrooms in butter and use them to top slow roasted chicken. I love them because they have a great flavor and you don't tear up when you chop them, like you do with onions, and they don't overwhelm the flavor.

    Baked potato soup is yummy too. Just make potato soup, make sure it's thicker than normal, and top it with the same things you'd put on a baked potato, such as green onions, bacon bits, cheese, and a dollop of sour cream.

    I love cold soups made from squash. Some add carrots. There are many recipes online. They're usually very simple, only requiring you to cook the squash, flavor it, and mix it with a few simple items and mix it in a blender and then chill it. It's really good in summer when it's hot outside!

    If you go for any fried stuff, using panko bread crumbs and any veggies of your choice (and SHRIMP!) is quite tasty, as it using tempura mix to coat. The tempura mix is better for heavier veggies that need to cook longer since panko burns relatively fast. Simply chop whatever you want into bite size pieces and dip them in egg and then the panko, or just mix up the tempura batter and dip them in that, then fry them. Dip them in soy sauce or a sauce of your choice. I'll use zucchini, mushrooms, shrimp, broccoli, eggplant..yum.

    Loaded salads are always great. We can make a full meal of them by adding roasted or grilled chicken and having breadsticks on the side. I like to put lots and lots of different veggies in it, along with black olives and chick peas.
     
  10. agedman

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    7 people!!!! Wow, I don't envy you a bit! That's a grocery cart each meal.


    I really appreciate the tips.

    I haven't tried leeks. My sweet bride is allergic to garlic, so I may try the leeks to see how she reacts.

    We haven't had a potato soup in quite awhile, and may give that a bit of a nudge, too.

    Thanks,
     
  11. annsni

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    I'm not sure how you feel about cooking with alcohol but I cooked something the other night that was delicious and if you don't mind cooking with wine, try it!!

    Bread a few boneless, skinless chicken thighs with seasoned flour (just salt and pepper and a sprinkling of dried thyme) then brown on both sides in a little oil in a skillet. When browned, add in 1 cup white wine and a half can of artichokes, chopped over the chicken - cook, covered on medium for 10 to 15 minutes. Slice a half a lemon and scatter over the chicken, cover and cook until chicken is done, 2-3 more minutes. Transfer chicken and lemon slices to a platter. Pour sauce over chicken.
     
  12. Ternera

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    Don't worry about cooking with alcohol: it all evaporates with high temperatures, leaving just flavors.
     
  13. annsni

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    That is actually not fully true. :) Some of it cooks off but not all of it. If one cannot have alcohol due to medication, it is best not to cook with it at all. Even simmering it at a decent simmer for 2.5 hours will leave 5% of the alcohol in the dish! I didn't believe it until I saw the study results myself. Looking at the US Department of Agriculture’s Nutrient Data Laboratory chart makes no sense reading it by a lay person but here's a site that has a version that I could understand: http://www.ochef.com/165.htm
     
  14. Ternera

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    A surprise for me, too. Thanks for the info!
     
  15. mont974x4

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    Beer can also be a good marinade:

    2 beers (or enough to cover the meat)
    one onion sliced
    1 TBSP each
    salt
    pepper
    garlic powder
    2 TBSP
    Worcestershire sauce
    lemon juice


    BBQ until desired level of done-ness and enjoy


    This also works well for wild game too, especially if you can vacuum seal it and let it set overnight.
     

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