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Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared.  Sorry about the previous type error with my last post.

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Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash

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avatar_so_P_bubble

What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic

Amy

Swamp Soup
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
SERVINGS
5 to 6 servings
Ingredients
2 bunches turnip greens (or other dark greens like kale or collard greens) ( I am going to use frozen spinach)

1 tablespoon olive oil

1 small yellow onion, diced

3 ribs celery, diced

Salt and freshly ground black pepper, to taste

2 garlic cloves, minced

3/4 pound kielbasa or other smoked sausage, diced

2 (15-ounce) cans white beans, drained and rinsed 

1 (15-ounce) can crushed or diced tomatoes

6 cups chicken broth

1 cup water

1 cup small pasta, like ditalini or orzo

1/4 cup chopped fresh parsley leaves, optional

Method
Prepare the greens:
Trim the stems from the greens and separate into two piles. Trim any dry ends from the stems and finely dice. Chop the leaves and set aside.

Sauté the aromatics:
Heat the olive oil in a large pot over medium heat. Add the diced turnip stems, onion, and celery and sauté until the onion is translucent, about 4 minutes. Season with salt and pepper. Add the garlic and kielbasa and sauté for 3 more minutes.

Add the beans, liquid, and pasta:
Add the drained beans, undrained tomatoes, chicken broth, and water. Increase the heat to high and add the lid. Bring to a simmer, reduce the heat to low, and cook for 10 minutes.

To the simmering soup, stir in the pasta and chopped turnip leaves. Cook the pasta according to the package directions for al dente, stirring occasionally and adjusting the heat as needed to maintain a simmer.
Add parsley and serve:
Once the pasta is cooked, turn off the heat and add the parsley. Taste the soup and season with salt and pepper as needed. Serve.


Nutrition Facts (per serving)
567 CALORIES
26g FAT
56g CARBS
29g PROTEIN
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

I'm with you on the spinach!

patricia19

Beef And Barley Soup


A bowl of beef and barley soup will always beat the winter chill.

By Renu Dhar

Published on January 14, 2024
Recipe tested by Southern Living Test Kitchen

Active Time: 25 mins Total Time: 2 hrs 30 mins Servings: 8

Read Tips below recipe.

 When it's chilly outside but cozy in, it's time to whip up a pot of this hearty, flavorful beef barley soup. In the winter months, this meal has the nourishing aspects of tender beef, plump barley, and plenty of flavor to make every bite a joy.

As a classic beef and barley soup, the vegetables add pops of color and freshness; the barley is hearty and nutty, and the beef is tender. The savoriness from the tomato paste is an undertone and makes the broth flavorful.

It takes a few hours to cook, so consider making this soup on a Sunday and enjoying the leftovers for easy lunches or dinners all week. Serve with a crusty bread or roll to sop up any remaining juices.

 When it's chilly outside but cozy in, it's time to whip up a pot of this hearty, flavorful beef barley soup. In the winter months, this meal has the nourishing aspects of tender beef, plump barley, and plenty of flavor to make every bite a joy.

Ingredients

    1 Tbsp. olive oil

    2 lb. boneless chuck roast, trimmed and cut into 1-in. cubes

    2 3/4 tsp. kosher salt, divided

    1 medium (10 oz.) onion, roughly chopped (about 2 cups)

    3 medium (3 oz. each) carrots, peeled and sliced into 1/2-in.-thick pieces (about 2 cups)

    4 medium (2 oz. each) celery stalks, chopped (1 1/4 cups)

    1/2 cup chopped green bell pepper (from 1 small [5 oz.] bell pepper)

    4 medium garlic cloves, finely chopped (about 1 1/2 Tbsp.)

    3 Tbsp. tomato paste

    4 qt. unsalted chicken stock

    4 (5-in.) thyme sprigs

    4 small dried bay leaves

    1/8 tsp. black peppercorns

    3/4 cup uncooked pearl barley

    Chopped fresh flat-leaf parsley

Directions

    Prepare beef:

    Heat oil in a large Dutch oven over medium-high until shimmering. Toss together beef and  3/4 teaspoon of the salt in a large bowl.
   
    Cook beef in batches:

    Working in 2 batches, add beef to hot oil, and cook, turning once, until browned on 2 sides, 6 to 8 minutes per batch. Using a slotted spoon, transfer beef to a medium bowl; set aside. (Do not wipe Dutch oven clean.)
   
    Cook vegetables:

    Add onion, carrots, celery, and bell pepper to Dutch oven, reduce heat to medium, and cook, stirring occasionally, until onion is softened and translucent, 3 to 5 minutes.
   
    Add garlic and tomato paste:

    Add garlic, and cook until fragrant, about 1 minute. Stir in tomato paste, and cook, stirring often, until color turns dark red, 1 to 2 minutes. Transfer to a medium bowl, and set aside.
   
    Simmer stock with herbs:

    Add chicken stock to Dutch oven, and bring to a simmer over high. Meanwhile, place thyme, bay leaves and peppercorns in a small cheesecloth sachet, draw strings together to close bag, and place sachet in chicken stock.
   
    Add beef to stock:

    Add beef and remaining 2 teaspoons salt to chicken stock; reduce heat to medium, and bring to a simmer. Cover, reduce heat to medium-low, and gently simmer, occasionally skimming any foam that rises to surface, about 1 hour.
   
    Add barley:

    Stir in barley, and cook, covered, stirring occasionally, until barley is plump and almost doubled, about 30 minutes.
   

    Stir in onion mixture; cook, covered, until barley is soft and vegetables are tender but still holding their shape, 30 to 40 minutes. Carefully remove herb sachet; discard. Garnish with parsley, and serve hot.

 Tips for the Best Beef Barley Soup

Want the best results from your pot of beef barley soup? Our Test Kitchen provides these insider tips:

    Using a homemade beef bone broth adds a lot of depth to the soup.

    Letting the beef cook and brown on each side before turning is the key to developing good flavor and texture in the meat and the soup.

    Don't let the vegetables cook too long. We take them out of the pan and set aside until you add them back just before the soup is finished. This keeps them from turning into mush and losing all their flavor.

    Pressure cooking the soup will shorten cooking time if you're in a hurry.

Variations and Substitutions

Beef and barley soup can be made with stew meat, oxtails, or chuck roast (our preference). So pick a beef that's at an approachable price point for you.

Can't find pearl barley? You can use couscous or rice. Just check the cooking time and add it to the soup at the right time to get it plenty plump and tender before the soup is finished.

How To Store Beef Barley Soup

Store leftover beef barley soup in airtight containers in the fridge for up to 5 days. When reheating, add some broth to thin out the soup and gently reheat on the stove or in the microwave.

Can You Freeze Beef Barley Soup?

Yes, this soup freezes beautifully. Freeze the soup for up to 2 months in freezer-safe containers. Thaw overnight in the fridge before reheating.

patricia19

Copycat Costco Chocolate Peanut Butter Pie

By Patty Catalano   published Apr 12, 2023  Serves 8 to 10


This copycat version of the viral Costco peanut butter pie might just be better than the original.

Prep time 50 minutes Cook time 2 minutes Makes 1 9-inch pie

Ingredients:

For the crust:

    6 tablespoons (3/4 stick) unsalted butter

    12 full sheets graham crackers (6 1/2 ounces)

    2 tablespoons granulated sugar

    1/4 teaspoon kosher salt

For the chocolate filling:

    1 1/2 cups mini marshmallows (2 1/2 ounces)
   
    1 cup cold heavy cream, divided

    1/4 teaspoon kosher salt

    1 cup semi-sweet chocolate chips (6 ounces)
   
    1 tablespoon granulated sugar

For the peanut butter filling:

    3/4 cup creamy peanut butter
   
    4 ounces cream cheese
   
    1/3 cup powdered sugar

    1 tablespoon vanilla extract

    1/4 teaspoon kosher salt

    3/4 cup cold heavy cream

Instructions:

Make the crust:

    Place 6 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH until just melted, about 40 seconds.

    Break 12 full sheets graham crackers and place in the bowl of a food processor fitted with the blade attachment. Process until finely ground, about 30 seconds (about 1 1/2 cups).

    Add the butter, 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Pulse until the mixture looks like wet sand and holds together when pinched between your fingers, 10 to 12 (1-second) pulses. Reserve 1/4 cup for garnish.

    Transfer the remaining mixture to a standard 9-inch pie pan (not deep dish). Using a flat-bottomed measuring cup, press it evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the fillings.

Start the chocolate filling:

    Place 1 1/2 cups mini marshmallows, 1/4 cup of the heavy cream, and 1/4 teaspoon kosher salt in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are mostly melted, about 1 minute total.

    Immediately add 1 cup semi-sweet chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool until barely warm to the touch, 20 to 30 minutes.

Make the peanut butter filling:

    Wash and dry the food processor. Place 3/4 cup creamy peanut butter, 4 ounces cream cheese, 1/3 cup powdered sugar, 1 tablespoon vanilla extract, and 1/4 teaspoon kosher salt in the food processor. Process until well combined, about 1 minute.

    Add 3/4 cup cold heavy cream and process until smooth and thick, 30 to 45 seconds. Be careful not to overprocess, as it can cause the fat to separate and appear curdled. Transfer 3/4 cup to a quart-size zip-top bag or pastry bag fitted with a star pastry tip and reserve for garnish. Transfer the remaining peanut butter filling into the chilled crust and spread into an even layer. Refrigerate while you finish preparing the chocolate filling.

Finish the chocolate filling:

    Place the remaining 3/4 cup cold heavy cream and 1 tablespoon granulated sugar in a large bowl and whisk until stiff peaks form, about 2 minutes. Transfer 1/4 of the whipped cream into the cooled chocolate mixture and stir to lighten the mixture. Add the remaining whipped cream and gently fold just until no streaks of cream remain.

    Transfer the chocolate filling over the peanut butter filling and spread into an even layer. Pipe the reserved peanut butter filling decoratively around the border of the pie. Lightly sprinkle the reserved graham cracker crumbs around the edge of the peanut butter border. Refrigerate uncovered until the filling is set, at least 6 hours or up to overnight.

Recipe Notes

Make ahead: The crust can be made ahead, well wrapped, and refrigerated for up to 1 week or frozen for up to 3 months.

Storage: Leftover pie can be covered with plastic wrap and refrigerated for up to 5 days.

Several reviewers mentioned this but, this one was the most concise.

*My husband liked this, although my first bite put a frown on my face... TOO MUCH SALT... I am a baker, so I don't make no bakes very often, and I've never had Costco pie.. I was just looking for a chocolate/peanut butter recipe.. I knew when I saw this much Kosher in the recipe / that it seemed too much.. I should have trusted my gut... I will try recipe again .. but with no salt.



Amy

  SLOW COOKER and INSTANT POT

Holy Moly Soup


 Prep Time: 20 minutes  Cook Time: 4 minutes (plus 5 minute NPR)  Yield: 6 servings .
Instant Pot or Crockpot potato, cheese and sausage soup with tons of flavor!

Ingredients



1 pound Jimmy Dean sausage
2 Tbsp dried onion
3 cups chicken broth
1 1/2 pounds red potatoes, cut into half inch cubes
1 cup frozen sweet corn
1 (10 oz) can Rotel diced tomatoes with green chiles
Pinch of red pepper flakes
1/2 tsp black pepper
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
Cook Mode Prevent your screen from going dark
Instructions
Instant Pot Instructions:


Turn Instant Pot to saute setting. When display says HOT add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Stir in the onion.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Dump in the potatoes, corn, Rotel, red pepper and black pepper.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
Ladle into bowls and serve.
Slow Cooker Instructions:

Heat a pan over medium high heat. Add in the sausage and break it up. Brown for about 5 minutes and drain off excess grease. Add to the slow cooker.
Stir in the onion, broth, potatoes, corn, Rotel, red pepper and black pepper.
Cover and cook on low for 4 hour, or until potatoes are tender.
In a bowl stir the sour cream and 1 cup of the hot liquid together (to temper the sour cream). Then stir the sour cream mixture into the soup. Stir the cheese into the soup.
Ladle into bowls and serve.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

Cooktop Cove: This is pure comfort food! Heaven in your mouth!
By Morgan Reed
Hamburger Potato Casserole
Servings: Serves 6
Ingredients:
- 1 1/2 pounds of ground beef
- 4 large russet potatoes, peeled and thinly sliced
- 1 medium onion, chopped
- 2 cups of shredded cheddar cheese
- 1 can (10.75 oz) of condensed cream of mushroom soup
- 3/4 cup of milk
- 1 teaspoon of garlic powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh parsley, chopped for garnish
Directions:
1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with a bit of the olive oil.
2. In a large skillet over medium heat, brown the ground beef with the chopped onion until the beef is no longer pink and the onions are soft. Drain any excess fat.
3. Season the beef mixture with salt, pepper, garlic powder, and paprika, then spread half of the mixture evenly over the bottom of the prepared baking dish.
4. Layer half of the potato slices over the beef, then sprinkle with one cup of cheddar cheese. Repeat layers with the remaining beef and potatoes.
5. In a small bowl, whisk together the condensed soup and milk until well combined. Pour this mixture over the potato layers, ensuring it seeps down into the casserole.
6. Cover the baking dish with aluminum foil and bake for 1 hour.
7. Remove the foil, sprinkle the remaining cheese over the top, and bake, uncovered, for an additional 20-30 minutes or until the cheese is bubbly and the potatoes are tender.
8. Let the casserole stand for 10 minutes before serving. Garnish with fresh parsley for a pop of color.
Variations & Tips:
- Feel free to toss in some green peas or corn with the beef layer for extra veggies.
- If you want a bit of crunch, top the casserole with some buttery breadcrumbs before adding the last layer of cheese.
- Swap out the cheddar cheese for a mixture of gruyere and mozzarella for a different cheesy twist.
- Leftovers can be stored in an airtight container in the fridge and taste even better the next day after the flavors have melded together.
Experiment to make this casserole your own, and enjoy the heartfelt warmth it brings to your dinner table. Happy cooking!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

Fresh Tomato Relish

Author: Donya Mullins

Prep Time: 15 minutes Total Time: 15 minutes Servings: 1 ½ cups

Fresh Tomato Relish is full of bright, sweet, and tangy flavors making it irresistible! Serve it as an appetizer with crunchy bread and cheese or as a dip with chips. It's super versatile and makes the best topping for grilled burgers, sausages, chicken, and fish.

Equipment:

    Mixing Bowl

Ingredients:

    ▢ 1 to 1 ½ cups finely chopped tomatoes
    ▢ ½ cup finely chopped Vidalia or sweet onion
    ▢ ¼ cup finely chopped jalapeños pepper with the seed and membrane removed
    ▢ 2 tablespoons chopped fresh parsley
    ▢ 2 tablespoons sugar
    ▢ 2 ½ tablespoons red wine vinegar
    ▢ ½ teaspoon salt
    ▢ ½ teaspoon pepper

Instructions:

    ▢ Add all the ingredient to a medium-size bowl. Stir to combine.
    ▢ Cover bowl with plastic wrap and place in the refrigerator to chill for 1 hour.
    ▢ Remove relish from refrigerator, stir and serve. Enjoy!

Notes:



    I love serving Fresh Tomato Relish as an appetizer. I toast some French bread slices and grab a wedge of good cheese. I place everything on a cutting board along with Sweet Heat Pickles and Salami Roll-ups and serve!

    Place spoonfuls on top of Air Fryer Hot Dogs, or burgers along with a drizzle of mustard for an unexpected pop of flavor.

    Spoon over grilled Pork Tenderloin or Easy London Broil.

    Top off a bowl of Instant Pot Pinto Beans with Fresh Tomato Relish. You won't believe how good the flavor combination is!


Reviews:

I added chopped celery and radishes for added crunch. I used 2 tbs red wine vinegar and 1/2 tbs balsamic vinegar. It is yummy good!

What could I substitute for jalapenos? I can no longer eat them. Guess I could just leave them out.

You can absolutely leave them out if you're unable to eat them, or you could substitute Poblano or Bell peppers.