Seniors & Friends

Village Square => Homemaking, Food & Gardening => Topic started by: so_P_bubble on July 25, 2018, 10:32:15 AM

Title: Cooking Recipes
Post by: so_P_bubble on July 25, 2018, 10:32:15 AM
Cooking Recipes 

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Title: Re: Cooking Recipes
Post by: so_P_bubble on July 25, 2018, 10:33:36 AM
Please post here your recipes for all to try!

Write the name of the recipe in the subject line.
Title: Re: Cooking Recipes
Post by: Radioman34 on July 25, 2018, 10:56:22 AM
making contact
Title: Apple Pie Cookies
Post by: so_P_bubble on July 25, 2018, 11:14:50 AM
Apple pie Cookies

Ingredients
A package of two pre-made pie crusts
About half a can of apple pie filling (one cup or so; feel free to use homemade filling)
An egg
Coarse sugar, for sprinkling (optional)

Instructions
Preheat your oven to 375 degrees Fahrenheit. Prepare two large baking sheets by lining them with parchment paper.
Spoon the apple pie filling onto the center of a large cutting board and use a knife to coarsely chop the filling, so that the apple pieces are about 1/2-inch in size.

Roll out one of the crusts on the counter or a large cutting board. Dot the crust with heaping teaspoonfuls of the filling, spaced a couple inches apart. You should be able to fit around 10 cookies onto the pie crust.
Use your fingers or a pastry brush to moisten the spaces between the filling with water. This will help the second layer of dough stick.

Gently place the second pie crust over the one dotted with filling. Press down between the dots of filling, starting in the middle and working outward, to seal.

Use a cookie or biscuit cutter, around 2-3 inches in size, to cut out the mini pies. Don’t worry if they don’t align exactly â€" you’ll be able to make small adjustments and trims in the next step.

Use the tines of a fork to firmly seal up the edges of the mini pies. Trim and even the edges, if necessary.
Whisk together the egg with two tablespoons of water. Brush the top of the pies with this mixture, then sprinkle with coarse sugar, if using.

Cut a small x into the center of each pie.
Transfer cookies to baking sheets, spacing an inch or two apart. Bake until golden brown, 15-18 minutes. Cool slightly or completely before serving warm or at room temperature.

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Title: Re: Cooking Recipes
Post by: Carol on July 25, 2018, 01:32:46 PM
Bubble:  Thank you for leading us to the new site.  I do a lot of soup and sometimes just taste and change as it cooks.  I will try to focus on tried and true recipes.  Thanks a bunch!!!
Title: Zucchini Relish
Post by: Amy on July 25, 2018, 01:51:09 PM
Zucchini Relish

12 cups  chopped zucchini 
4 large onions
2 red peppers
2 green peppers.

Chop all vegetables to desired size. (I chop mine up fine)
1/3 cup of pickling salt

Combine vegetables with salt and let stand overnight or at least 6 hours. 
Drain and rinse.

3 cups of white vinegar
4 cups of sugar
3 tbsp. of corn-starch
2 tsp of celery seed
2 tsp of mustard seed
2 tsp of turmeric

Combine this with the vegetables . Boil 20 min. Put into hot sterile jars and seal.

Hope you enjoy!!!
Title: Grilled Salmon with Mango Salsa
Post by: angelface555 on July 25, 2018, 01:51:36 PM
Grilled Salmon Recipe with Mango Salsa
https://www.themediterraneandish.com/grilled-salmon-recipe-mint-mango-salsa/?utm_source=The+Mediterranean+Dish+Recipe+Updates&utm_campaign=f5f6d2ff88-Grilled+Lamb+Leg+with+Mint+Pesto_COPY_01&utm_medium=email&utm_term=0_a5845beec1-f5f6d2ff88-510856153


INGREDIENTS
For Salmon
4 salmon fillet pieces weighing about 6 ounces each, skin on
Kosher salt

For Marinade
1/3 cup Private Reserve Greek extra virgin olive oil
Juice of 1 lemon
10 to 15 fresh mint leaves, chopped
5 garlic cloves, minced
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/2 tsp black pepper
Kosher salt, a pinch

For Mint Mango Salsa
2 mangoes, cubed
1/2 seedless English cucumber (hothouse cucumber), chopped
20 fresh mint leaves, chopped
1/4 cup finely chopped red onion
Juice of 1/2 lemon

INSTRUCTIONS
Season salmon with kosher salt on both sides and place, skinless side up, in a casserole dish deep enough to hold the marinade.
Make the marinade. In a bowl, add extra virgin olive oil, lemon juice, mint, garlic, spices, and salt. Whisk to combine.

Pour marinade over the salmon and let sit in room temperature for 20 minutes (or, if you have the time, cover and refrigerate for 2 hours.)
Meanwhile, make the mango salsa. In a bowl, add mangoes, cucumber, fresh mint, red onions, and lemon juice. Toss to combine. Set aside for now. (If you don’t plan to eat for a few hours, cover salsa and refrigerate until ready to use.)

Heat an outdoor gas grill on high (grill is ready when you can hold your hand one inch above the grates for only 1 to 2 seconds). Spray or brush grates generously with oil (this is important so that the salmon does not stick.) I use my indoor grill.

Arrange salmon fillets on hot grill, skinless side down first (this way, they’ll get some nice grill marks while the fish is still firm.) Close the grill lid. Cook 1-3 minutes on the first side, depending on how thick the fillets are. DO NOT move the salmon fillets until you are ready to turn them over.

Look for grill marks on the fish, and where the fish is closest to the grill, you should see a small layer of opaque (cooked) flesh. Using tongs and a metal spatula, carefully turn the fish over so it is now skin-side down.
Now, turn heat down to medium. Close the grill lid. Cook for another 2-5 minutes, again depending on the thickness of the fillets. Salmon is ready when it is barely opaque throughout. Resist overcooking salmon.
Remove from the grill and serve with the mango salsa and Lebanese rice (or your favorite grain). You can serve mango salsa on top or on the side.
Title: Zucchini Marmalade
Post by: Amy on July 25, 2018, 01:53:59 PM
Zucchini Marmalade



4 cups zucchini, (about 3 medium zucchini)


1 1/2 cups orange, sections


1 medium lemon


3/4 cup lemon juice


7 cups sugar


2 pouches Certo Liquid Pectin



Grate zucchini; do not peel. Measure 4 cups into large saucepan. Add orange sections. Remove rind in quarters from the lemon. Using a spoon scrape off and discard about half of the white pith. Slice rind very fine. Section lemon and chop. Add pulp and rind to zucchini-orange mixture. Add lemon juice.

Add sugar to fruit and mix well.

Place saucepan over high heat. Bring to a full rolling boil and boil hard 1 min, stirring constantly. Remove from heat.

Immediately stir in CERTO Liquid Fruit Pectin.

Stir and skim foam for 7 minutes to prevent floating fruit.

Pour quickly into warm, sterilized jars filling up to 1/4 inch from rim.

Seal while hot with sterilized 2-piece lids with new centres.
Title: Italian Roasted Vegetables
Post by: angelface555 on July 25, 2018, 01:57:17 PM
Prep Time: 10 mins   Cook Time: 20 mins   Yield: serves 6 people   Method: Roasted   Cuisine: Italian

INGREDIENTS
8 oz baby Bella mushrooms, cleaned, ends trimmed
12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
12 oz Campari tomatoes (grape or cherry tomatoes will work also)
2 zucchini (or summer squash), cut into 1-inch pieces
10-12 large garlic cloves, peeled
Olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving, optional
Crushed red pepper flakes, optional

INSTRUCTIONS
Preheat the oven to 425 degrees F.
Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt, and pepper. Toss to combine.
Take the potatoes only and spread them on a lightly oiled baking sheet. Roast in heated oven for 10 minutes. Remove from heat, and then add the mushrooms and remaining vegetables. Return to oven to roast for another 20 minutes until the veggies are fork-tender (some charring is good!)
Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional)
Title: Peanut Butter Sauces
Post by: angelface555 on July 25, 2018, 02:17:40 PM
From Cooking Light
Take your everyday meals to the next level with our quick, simple, and versatile sauces. These recipes are infinitely riffable, as long as you stick to the founding sauce elementsâ€"acid, fat, salt, and sweetnessâ€"to round out the flavor profile. Nut butters are rich sources of heart-healthy unsaturated fats, fiber, protein, essential vitamins and minerals, and a wide variety of key health-promoting compounds like carotenoids, polyphenols, and phytosterols. Look for nut butters without added sugar or palm oil; the only two ingredients should be nuts and salt.

Chili Lime Peanut Butter Sauce
This peanut sauce makes a great dipping sauce for spring rolls or crudité, and is equally delicious on a salad or tossed with soba noodles. A dash of fish sauce adds a hint of funk and flavor to this versatile sauce.

Yield
Serves 5 (2 tablespoons per serving)

Ingredients
1/4 cup creamy peanut butter
3 tablespoons refrigerated unsweetened coconut milk (such as Silk)
1 tablespoon fresh lime juice 1 garlic clove, crushed
1 teaspoon reduced-sodium tamari or soy sauce 1 teaspoon maple syrup
1 teaspoon fish sauce
1/4 teaspoon crushed red pepper

How to Make It
Combine all ingredients in a high-power blender; blend for 20 seconds, until smooth.


Zippy Almond Butter Sauce
This creamy sauce is great drizzled over your favorite salad, grain bowl, or roasted veggies. Almond butter has a naturally sweet, mild flavor that plays well with citrus and ginger. Almonds have more vitamin E than any other nut, plus they’re rich in fiber and bone-healthy calcium. Almond butter isn’t just for toast; it’s also a great base for savory sauces. Use this creamy condiment as a dip with chicken satay or baked tofu. Be sure to use plain unsweetened almond milk.

Yield
Serves 5 (serving size: about 2 tbsp.)

Ingredients
1/4 cup creamy almond butter
3 tablespoons plain unsweetened almond milk
1 tablespoon fresh lemon juice
1 teaspoon maple syrup
1 teaspoon grated peeled fresh ginger
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper

How to Make It
Whisk together creamy almond butter, plain unsweetened almond milk, fresh lemon juice, maple syrup, grated peeled fresh ginger, kosher salt, and cayenne pepper in a bowl until smooth.

Sesame-Soy Cashew Butter Sauce
A sultry cashew sauce makes even the most virtuous meals feel indulgent. You can use this creamy vegan sauce as a condiment for grilled meats or roasted vegetables, or even as a dressing for salads or grain bowls. Toasted sesame oil plays well with soy sauce, adding nutty depth with a hit of umami.

Yield
Serves 5 (2 tablespoons per serving)

Ingredients
1/4 cup creamy cashew butter
3 tablespoons water
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
2 teaspoons maple syrup
2 teaspoons reduced-sodium tamari or soy sauce
1 teaspoon freshly grated ginger
1/4 teaspoon crushed red pepper

How to Make It
Combine all ingredients in a high-power blender; blend for 20 seconds, until smooth.
Title: Re: Italian Roasted Vegetables
Post by: so_P_bubble on July 25, 2018, 02:30:39 PM
Quote from: angelface555 on July 25, 2018, 01:57:17 PM
Prep Time: 10 mins   Cook Time: 20 mins   Yield: serves 6 people   Method: Roasted   Cuisine: Italian

INGREDIENTS
8 oz baby Bella mushrooms, cleaned, ends trimmed
12 oz baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small)
12 oz Campari tomatoes (grape or cherry tomatoes will work also)
2 zucchini (or summer squash), cut into 1-inch pieces
10-12 large garlic cloves, peeled
Olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving, optional
Crushed red pepper flakes, optional


I often do that but also add a cut eggplant and thickly sliced onions.
Title: Hmmmm sounds good Bubble!
Post by: angelface555 on July 25, 2018, 03:15:43 PM
These are not really recipes but comfort food dishes. I will often take some eggs, part or whole diced onion, parsley, lemon pepper, smoked salt and a dash of turmeric. The amounts are up to you and the number of people you're preparing the dish for. For myself, I use three eggs. After leaving my pan on high until its hot, I drizzle a small amount of oil in while chopping my onions. I place the onions, spices and then the whisked eggs in the hot pan and stir until done. This is a terrific comfort meal.

Another favorite is chopping potatoes, onions, and any fresh, not canned vegetables you like, while my wok is heating on high. I place all the chopped foods in the pan and lightly drizzle with oil and your preferred spices. I use a silicone spatula to turn under and mix the foods while the small pieces cook quickly. Serve immediately.
Title: Re: Cooking Recipes
Post by: JaneS on July 25, 2018, 03:33:38 PM
OH WOW!  It happened already!  I LOVE IT!  Thank you BUBBLE!
Title: Re: Cooking Recipes
Post by: JaneS on July 25, 2018, 03:39:00 PM
And because I'm very tired from working and I'm not thinking clearly, I'm going to share a very simple recipe that I just found today and that I'm going to try tonight.  The gal who posted it said she's tried it "once or 17 times" and her kids love it.

ICE CREAM BREAD

1 cup of soft Butter Pecan Ice Cream (you can actually use any flavor that suits your fancy.
3/4 c. Self Rising Flour
1 tablespoon of sugar (or not)

Mix ingredients and put in a loaf pan and bake at 350º for 25 minutes. 
Title: Slow cooker beef bone broth Author Kettle & Fire
Post by: angelface555 on July 25, 2018, 05:48:26 PM
Thoughts on Bone Broth Benefits. Remember, bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine, and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation. It's great for a thinner stock as well.

Slow Cooker Beef Bone Broth Recipe

Prep Time 15 minutes
Cook Time 1 day
Total Time 1 day 15 minutes
Servings 12 cups

Ingredients
3-4 pounds mixed beef bones marrow bones, oxtail, knuckles, short rib, etc.
2 medium onions
2 medium carrots
3 celery stalks
1 bay leaf
2 tablespoons apple cider vinegar

Instructions
Heat oven to 400°F.

Spread the mixed bones on a baking tray in a single layer and place it into the oven. Roast the bones for 30 minutes. Flip bones and roast another 30 minutes.
While the bones are roasting, chop the carrots, onions, and celery. (You are discarding these later so a rough chop works great!)
Place roasted bones, chopped vegetables, bay leaf and apple cider vinegar into a 6-quart crockpot. Cover completely with cold filtered water. (All the ingredients should be submerged by about 1 inch of water.)
Cook on low for 24 hours. Add water as needed to keep all the ingredients covered in water, and periodically skim the foam off the top of the pot.
After 24 hours, the broth should be a dark brown color. Strain the broth through a fine mesh strainer and discard the bones, vegetables and bay leaf.
Before storing, pour into separate containers and cool to room temperature. Once cooled, chill in the refrigerator for 1-2 hours.
Skim off the accumulated fat at the top of the container, if there’s any.
Store in the fridge for up to a week or in the freezer for up to 3 months.
Title: Basic Green Salad
Post by: angelface555 on July 25, 2018, 06:04:59 PM
This is another comfort recipe that you may adjust to your liking.

Ingredients
Fresh, washed and dried lettuce and spinach leaves coarsely torn into bite-sized pieces.
quartered tomatoes, any type or size
Fresh sliced mushrooms- not canned!!
one each Green sweet pepper, orange sweet pepper, red sweet pepper
sugar snap peas
Sliced hard-boiled eggs
Cold sliced pickled or regular beets
onions, I like purple ones for this salad

Seasonings, some ideas
Salt and pepper smoked, flavored or sea salt or substitute such as Mrs. Dash
Beau Monde
Marjoram
Regular basil leaves, Sweet basil leaves or Mediterranean basil leaves, fresh or dried
Hungarian style paprika
Fresh or roasted chopped garlic cloves
Go crazy!  ::)

For a simple vinaigrette, mix a little of olive oil, vinegar and different minced herbs and a shaker.
Title: Artichoke Rice Salad
Post by: alpiner1 on July 26, 2018, 03:08:04 PM
This salad is great to serve in hot weather .  Its one of son's favorites & I always double it .

Artichoke -Rice Salad

1 ( 7oz. ) Rice- A- Roni
2 green onion , chopped
1/2 green pepper , chopped
green stuffed pimento olives , as many as desired
2 jars ( 6oz. ) marinated artichokes
1/2 tsp . curry powder
1/2 c . mayonaise
Cook Rice A Roni . Let stand until cool .  Drain artichokes& save marinade . Add all vegetables to rice . Combine marinade with curry & mayonaise . Add rice & mix together .  Chill .
Title: Re: Cooking Recipes
Post by: SCFSue on July 27, 2018, 09:24:30 AM
This sounds yummy, Alpiner.  I'm copying it and will take it to summer family get-togethers!  Thank you.

Sue
Title: Re: Cooking Recipes
Post by: JeanneP on July 28, 2018, 02:12:32 PM
Great idea on the new cooking sites. Love them. Thanks bubble. Hope you are hearing from Don and he is getting well.
Title: Re: Cooking Recipes
Post by: JaneS on July 28, 2018, 02:28:06 PM
I made my sweet bread with coffee ice cream today and it's goooood!  Gonna try mint chocolate chip next.

I forgot to say that you need to let the ice cream melt for about 10 minutes and stir it really well.  It should be soft but not runny when you add the flour.  I like this recipe because when I'm finished all I have to clean up is my 4-cup measuring cup, a spoon to stir with and a rubber scraper.  I'm all for EASY!
Title: Re: Cooking Recipes
Post by: Joy on July 28, 2018, 08:22:09 PM
Jane,  do you grease the pan ???   I can't wait to try it.  I think I will try the Butter Pecan first, as I like sweet breads with nuts in it.

Joy
Title: Re: Cooking Recipes
Post by: JaneS on July 28, 2018, 08:43:46 PM
JOY, I sprayed the pans with that Baker's Joy stuff but you could just butter and flour like you would for a cake.

I also might add that you can make it in a bread size loaf pan or in two smaller loaf pans...maybe even muffin cups.  Never thought of that until just now.  I might try that!
Title: Re: Cooking Recipes
Post by: Joy on July 29, 2018, 10:55:09 AM
Thanks, Jane.   I can't wait to try it.

Joy
Title: Re: Cooking Recipes
Post by: JaneS on July 29, 2018, 11:24:26 AM
Let me know what you think!  My daughter is making it right now.
Title: Re: Cooking Recipes
Post by: JeanneP on July 30, 2018, 12:42:18 PM
Cant wait to try the Ice Cream Bread. Hard to believe it works. So easy. Glad to see this Index come back. Have always missed the one we had on our Old Site. I thought that we forwarded that one over to S and F at the start. Guess not... I miss so many of the people from that forum.
Now I thought that we only posted recipes that we knew from having tried or from family recipes . Just did not copy any from magazines etc. I need the one for Marmalade also. Thanks all
Title: Re: Cooking Recipes
Post by: JaneS on July 30, 2018, 01:07:31 PM
Have to tell you....

My daughter, Cathy made this ice cream bread and she didn't think there was enough batter for her two small pans so she put it all in one.  Doesn't work!  It either makes two small loaves or one larger one.  I think the foil loaf pans are perfect size.
Title: Re: Cooking Recipes
Post by: larryhanna on August 04, 2018, 03:55:07 PM
​Instant Pot Potato Soup

Servings: 6
Author:  Alex

INGREDIENTS:

1/4 cup bacon bits
32 oz box of chicken broth or stock
2 10.5 oz cans of condensed cream of chicken soup
8 oz block cream cheese
32 oz bag frozen diced hash brown potatoes
1/2 tsp salt (may wish to add when eating)

INSTRUCTIONS:

1. Pour bacon bits into the bottom of the Instant Pot.  No need to actually measure, I just use about half of the little Bacon Bits bag.  If desired, set the Instant Pot to saute for 2-4 minutes to help crisp up the bacon
2.  Pour the chicken broth/stock into the pot, followed by the cream of chicken soup, hash brown potatoes, and cream cheese.
3.  Give the Instant Pot contents a gentle stir to distribute the cream of chicken and bury the cream cheese (best broken into small pieces so that it melts if not little chunks of cream cheese will be in the soup when finished).
4.  Put the lid onto the Instant Pot, and set it to cook at high pressure for 15 minutes.
5.  When cooking time has finished, allow the pressure to release naturally.
6.  Top with shredded cheese, bacon bits, and/or green onion if desired.
7.  Salt to taste

Note:  Shredded cheddar can be added after cooked or as served.
Title: Re: Cooking Recipes
Post by: JeanneP on August 04, 2018, 04:38:15 PM
I still like my one person fast one.
Take a can of Campbell Chicken noodle soup. Thicken up with some dry Mash Potato flakes. sprinkle on some Bacon bits and some shredded cheese.  Ready in 5 minutes.
Title: Re: Cooking Recipes
Post by: JaneS on August 04, 2018, 05:10:57 PM
LARRY, that sounds so good but I don't have an instant pot and at this point in my life, I'm thinking I don't really need more appliances.  I wonder if I could make it on top of the stove.

JEANNEP, your copy cat sounds pretty good, too!
Title: Re: Cooking Recipes
Post by: larryhanna on August 05, 2018, 08:08:25 AM
Jane, I would think you could but would probably have to stir it quite a bit to prevent it scorching.  Pat said it could also be made in a crock pot but would take quite awhile to cook. The last time she made it she didn't break up the cream cheese bar and so the soup had little lumps of cream cheese as it hadn't all melted by the time the cooking was over.  It didn't hurt a thing as it still was delicious.   
Title: Re: Cooking Recipes
Post by: JaneS on August 05, 2018, 10:25:10 AM
I think I might try it in the crock pot.  I could let it on all day.  Does Pat think that would be sufficient?
Title: Re: Cooking Recipes
Post by: MaryTX on August 05, 2018, 10:33:07 AM
Larry, thanks for the potato soup recipe.  The kids bought me an instant pot for my birthday.  I was a little intimidated with it at first but am using it more.  Cathie has fallen in love with it and belongs to a instant pot facebook group and has found and used some really good recipes. 

My claim to fame is making yougurt!  I make plain vanilla, package it in separate containers and then we add whatever fruit we want individually. 

Mary
Title: Re: Cooking Recipes
Post by: JaneS on August 05, 2018, 10:46:22 AM
MARY, do you make yogurt in your instant pot?
Title: Re: Cooking Recipes
Post by: MaryTX on August 05, 2018, 10:58:46 AM
Jane, yes.  I put the ingredients in the instant pot at night, press the yogurt button then the next morning put the pot in the frig for several hours.  It's cheaper and we think much better than store bought. 

Mary
Title: Re: Cooking Recipes
Post by: JaneS on August 05, 2018, 12:13:13 PM
That might be just the nudge I need to get and Instant Pot! 
Title: Re: Cooking Recipes
Post by: angelface555 on August 05, 2018, 03:20:18 PM
Instant Pot® Ultra 10-in-1 Multi-Use Programmable Cooker is the next generation in kitchen appliances. Designed for the home chef looking for a greater degree of customization and control for even greater precision cooking.

The Ultra combines the functions of a Pressure Cooker, Slow Cooker, Rice/Porridge Cooker, Cake Maker, Yogurt Maker, Sauté/Searing, Steamer, Warmer, Sterilizer, and, a truly new and unique feature, the Ultra program. The ‘Ultra’ provides complete custom programming for pressure and non-pressure cooking. Now, one can set the exact parameters desired to achieve perfect results each and every time. With the ‘Altitude’ adjustment, the guesswork is eliminated from a recipe conversion providing a more precise cooking time.

Designed with a large, blue LCD display with a ‘Cooking Indicator’ to provide one a clear visual on the progress of your dish from preheating, cooking, and Keep Warm. A central dial with a simple turn and press provides added precision in program selection and adjustments. And, the new - 'Steam Release Reset Button’ ensures the safer handling of the steam release after cooking is completed.

Built with 16 smart programs: Soup/Broth, Meat/Stew, Bean/Chili, Cake, Egg, Slow Cook, Sauté/Searing, Rice, Multigrain, Porridge, Steam, Sterilize, Yogurt, Warm, Pressure Cook, and Ultra. Now, your favorite dishes are as simple as selecting your preferences and having them ready up to 70% faster. With the ‘Sterilize’ program one can pasteurize dairy products, sterilize baby bottles, jars, and utensils; as well as, perform certain types of canning much more conveniently than ever before! The ‘Cake Maker’ is designed to prepare soft and moist cakes and the ‘Egg’ prepares perfect eggs in just a few minutes.

The fully sealed environment traps the flavors, nutrients, and aromas of the food instead of releasing them throughout the home. During pressure-cooking, heat is distributed evenly, deeply and quickly once pressure is built. In addition, minimal water is required for steaming so vitamins and minerals are not leached or dissolved.

Ultra developed with the latest 3rd generation technology with an embedded microprocessor. During the cooking process, the microprocessor monitors the pressure and temperature, keeps time, and adjusts heating intensity and duration. Even the volume of food is taken into consideration. The cooking programs have been thoroughly tested for optimal results. These greatly improve cooking results and consistency of the dishes.
Title: Re: Cooking Recipes
Post by: JaneS on August 05, 2018, 05:06:06 PM
WOW!! 
I'm impressed!!
Title: Re: Cooking Recipes
Post by: angelface555 on August 05, 2018, 07:50:42 PM
Jane, when I got my six-quart Instapot, I donated nine appliances. With dried beans, from the package to the table, nine minutes.

Of course, I'm too lazy to cook for one, so I meal prep and do a marathon cooking every sixty days or so. My freezer is full of one, two or three cup freezer bags, so dinner is a bag from box one, one from box two and one from box three. I use my converter microwave or my convection bake toaster oven, and less than three minutes later, dinner is served.


365 Days of slow and instapot cooking/recipes

https://www.365daysofcrockpot.com/

Title: Re: Cooking Recipes
Post by: MaryTX on August 06, 2018, 09:31:52 AM
Larry, tell Pat thanks so much for her Potato Soup recipe.  I made it last night for supper and it was delicious.   

I have a potato soup recipe I have been making for years that I thought was pretty good, but Pat's recipe is much better. 

Jane, if we have peaked your interest in getting an instant pot, Cathie said to make sure you get a "Duo" that has an yogurt button.

Mary
Title: Re: Cooking Recipes
Post by: JaneS on August 06, 2018, 12:00:36 PM
Thanks, MARY, I'll keep that in mind.  And thanks for answering a question before I had a chance to ask it.
Title: Re: Cooking Recipes
Post by: larryhanna on August 07, 2018, 09:11:55 AM
Mary, I will pass your comment on to Pat. Glad you liked the soup.  She didn't get the Instant Pot that had the duo as neither of us cares for yogurt. 
Title: Re: Cooking Recipes
Post by: Amy on August 11, 2018, 06:47:37 PM
Bean Salad

2 cups of green beans (drained)
2 cups of yellow beans (drained)
2 cups of kidney beans
1/2 cup of chopped red or green pepper
1/2 cup of chopped onion. I slice and separate the rings.
3/4 cup of white sugar (can reduce if you wish)
2/3 cup of white vinegar
1/2 cup of salad oil. (I use Crisco)
Combine all and toss lightly and refrigerate over night. Draining before serving.

Title: Re: Cooking Recipes
Post by: alpiner1 on August 12, 2018, 11:22:18 PM
With all the hot weather we are having I'm making this to take to a potluck . It is from an old church cookbook . My husband's aunt brought it to a Thanksgiving dinner years ago & then my husband's mom gave me the church cookbook !


Green Bean Parmesan

3 cans French cut green beans

1/4 c. minced onion

1/2 c. salad oil

1/4 c. wine vinegar

1 tsp . salt

1/4 tsp. pepper

1/2 c . grated parmesan cheese

Mix remaining ingredients together & add drained green beans . Cover and chill well , stirring occasionally .


Title: Re: Cooking Recipes
Post by: larryhanna on September 10, 2018, 05:12:55 PM
Today I have posted a Recipe Index for both the "What's for Dinner" and the "Cooking Recipes" discussions.  I will endeavor to keep this Index up to date at least every few days.  In preparing this I found there is a character limit on an individual discussion that required I split the Index into the three parts and still leave room for later additions.  I have endeavored to get all of the links correct but should you find one that is incorrect please email me and tell me the name of the recipe and I will make the correction. 

Placing certain recipes in categories turned out to be quite a job and I realize that some probably could have been placed in other categories.  I am open to suggestions if you think a recipe should be re-categorized.
Title: Re: Cooking Recipes
Post by: MaryTX on September 10, 2018, 06:39:32 PM
Larry, I really appreciate the time and effort you put into the indexes for the recipes.  It really does make it so much easier to find a specific one.   

Thanks again.

Mary
Title: Re: Cooking Recipes
Post by: Mary Ann on September 10, 2018, 08:47:55 PM
Good job, Larry, on the index.

Mary Ann
Title: Re: Cooking Recipes
Post by: JaneS on September 11, 2018, 06:57:06 AM
Where IS the index?
Title: Re: Cooking Recipes
Post by: larryhanna on September 11, 2018, 09:24:27 AM
Jane, here is the link to the Indexes:  https://www.seniorsandfriends.org/homemaking-food-gardening/
Title: Re: Cooking Recipes
Post by: JaneS on September 11, 2018, 10:38:51 AM
Thank you, Larry.  I don't know why I couldn't find it.  Maybe I wasn't awake yet!
Title: Re: Cooking Recipes
Post by: so_P_bubble on September 12, 2018, 03:54:28 AM
I plan on wings for today with pineapple marinade - first try but it should be good.
Title: Re: Cooking Recipes
Post by: JeanneP on September 16, 2018, 06:32:32 PM
Bubble.  That does sound good. Just have chicken thighs in the freezer . Need to find that recipe. Maybe pick up wings tomorrow.

Title: Re: Cooking Recipes
Post by: JeanneP on September 16, 2018, 06:38:12 PM
Larry.  I thought that we had a great forum over in SeniorNet for the cooking but I really like the way you have this one set up.
Thanks for doing it. Will have to look up some of my English War time recipes that I put in the SN one. and maybe you can put some in here.
Thanks for taking the time....
Title: Re: Cooking Recipes
Post by: JaneS on September 16, 2018, 08:12:00 PM
I just made a double batch of Amy's Hot Mustard.  I love it!  If anyone else is interested, maybe we can get her to post the recipe here.
Title: Re: Cooking Recipes
Post by: MaryTX on September 17, 2018, 09:19:08 AM
Jane and Amy, I would love the recipe.  We're big mustard fans here and I've been meaning to ask if y'all would post it.  It's been on my ever ending "to do" list.  Thanks.

Mary
Title: Re: Cooking Recipes
Post by: larryhanna on September 17, 2018, 10:20:56 AM
JeanneP, glad you liked the new Index array.  I had wanted to make it like the one I had on SeniorNet but this software wouldn't allow it.  Actually this one is easier to work with and will not be hard to keep up to date.  I check the two cooking discussions daily to see if there have been any new recipes posted that require an update to the Index. 
Title: Re: Cooking Recipes
Post by: Amy on September 17, 2018, 12:02:44 PM
Mary, Jane gave me the heads up on you wanting the recipe for hot mustard. I hope you enjoy it as much a Jane and I do. Just tell/warn folks to try just a wee bit as it is hot!!!


This can be cooked on a stove top or as I do in the microwave ....much easier and less mess :) I usually double the recipe as it keeps well.

2/3 cup dry mustard powder... pure mustard power and I round the measure up.
1/3 cup of sugar
1 tbsp flour
1 egg
1/2 cup of vinegar  ( I use plain vinegar )
1/2 cup of beef broth
1/8 cup of butter. I just put a good TBSP in.

Mix egg with vinegar and beef broth and add to dry ingredients .Add butter and cook slowly till thickened,
I put in microwave and cook at 5 minute increments till thickened. Then put into hot sterilized jars.


Double recipe makes 3  1/2 pints.

Be careful NOT to breath in the fumes and keep your eyes away from it too!!!
I put it on sandwiches, in salads , hot dogs , hamburgs etc. I also warn folks that this has a wee bit of a kick to it :))

Title: Re: Cooking Recipes
Post by: MaryTX on September 17, 2018, 12:56:51 PM
Amy, thanks for the recipe.  Next shopping trip, I'll get the dry mustard.  Do you use white vinegar or apple cider vinegar?

Mary
Title: Re: Cooking Recipes
Post by: Amy on September 17, 2018, 01:10:02 PM
Mary, I just use plain vinegar..
Title: Re: Cooking Recipes
Post by: JaneS on September 17, 2018, 01:40:49 PM
MARY, I use whatever vinegar I happen to have.  I was low on white vinegar the first time I made it and I used half red wine vinegar.  It was delicious and I didn't know any different because it was the first time. 

Also, Amy didn't tell you that she uses a very hot dry mustard.  Since you're kind of close to Cajun country, you might be able to find hot mustard.  I couldn't so went on line and ordered from Spices Inc.  If you like HOT, check out the Hot Chinese.  Good luck!  It's also good for dipping pretzels!
Title: Re: Cooking Recipes
Post by: MaryTX on September 17, 2018, 02:20:58 PM
Thanks to both of you.  I was thinking it would probably be similar to the Chinese mustard they have on the West Coast.  I might find Cajun or we have several oriental stores here.  Or may even at the Penzys store we went to when you were down here a few years ago.

Mary
Title: Re: Cooking Recipes
Post by: Amy on September 17, 2018, 03:00:26 PM
Jane, I never thought of dipping pretzels in it, thank you!! I shall try that .
Title: Re: Cooking Recipes
Post by: JaneS on September 17, 2018, 08:28:33 PM
Oh MARY, I forgot how close you are to Penzey's  I think they do have the dry mustards but I forgot which ones.  Spices Inc. has a warehouse pick up point practically in my back yard so I've been using their service. 

AMY, dip pretzels! 

Title: Re: Cooking Recipes
Post by: larryhanna on September 18, 2018, 08:17:36 AM
I added the recipe as "Hot Mustard" under the Miscellaneous category. 
Title: Re: Cooking Recipes
Post by: JaneS on September 18, 2018, 09:59:25 AM
Thank you, LARRY!
Title: Re: Cooking Recipes
Post by: JeanneP on September 27, 2018, 11:41:34 AM
For some reason I have never put mustard on anything. Something about the colour. So strange can't look at people eating eggs other than hard boiled. Some with  Mayo. Cottage cheese. Can put brown  gravy on but not whitcreamy.
Title: Re: Cooking Recipes
Post by: larryhanna on October 07, 2018, 05:47:49 PM
Update on Recipe Indexes as of 10/7/18--I am working on the Indexes to include links to recipes that have been posted.  There is a lot of data and it is very time consuming and requires a lot of concentration trying not to mess up the coding that is already there.  Today I ran into the problem of exceeding the 200,000 character limit on in a discussion for the coding and have had to moves some of the categories from Part 1 to Part 2 and I expect as I work further on it as still have a lot of data to enter that an additional part and further adjustments will have to be made.  I know there are a few errors that needed correction such as a few places where coding is visible or random spaces and I will correct these in the days ahead.  This is a long project and I have been working on it a few hours each day but it is still going to take me a while.  I will let you know when I consider it done but it can still be used until that time and new recipes or related information posted on a daily basis.  Thanks.
Title: Re: Cooking Recipes
Post by: Amy on October 07, 2018, 06:21:55 PM
Thank you Larry for all the hard work you do here.

Thanks also for posting the mustard recipe..
Title: Re: Cooking Recipes
Post by: JaneS on October 07, 2018, 10:17:01 PM
If anyone deserves and gentle pat on the back, it's LARRY.  He's like the energizer bunny.  He just keeps on going and giving us things we didn't even know we needed.  THANKS! LARRY!
Title: Re: Cooking Recipes
Post by: so_P_bubble on October 08, 2018, 04:24:55 AM
You sure are going a working on a gigantic project and it is very much appreciated.  :tup:
It is a pleasure now to find easily a wanted recipe.   :eat:
Title: Re: Cooking Recipes
Post by: JeanneP on October 08, 2018, 10:54:56 AM
Yes Larry, we are enjoying having it. I just wish we could get all the people that we had using I in Senior net . I was such a great forum . People from all over on it.
Title: Re: Cooking Recipes
Post by: larryhanna on October 08, 2018, 01:18:03 PM
I have worked all morning and have completed the Indexes as of today.  There is still some cleanup to do but that will have to wait for another day.  I am sorry that the Indexes are in reverse order and I have tried several different sequences of unlocking and unsticking them and trying to get them in the proper sequence.  You will notice that I ran into the software limitations and have had to add two more breakouts of the Indexes and this will likely happen in the future as more recipes are added. 

Thanks for the nice comments as they are appreciated.  This has been one gigantic project but from now on it will be simple and I will try to keep it updated daily. 
Title: Re: Cooking Recipes
Post by: JaneS on October 08, 2018, 05:17:39 PM
I feel really stupid!  I still can't find the index for recipes.  I have to just scroll through until I find one I remember seeing.  WHERE IS THE INDEX??????
Title: Re: Cooking Recipes
Post by: so_P_bubble on October 09, 2018, 02:47:36 AM
https://www.seniorsandfriends.org/homemaking-food-gardening/ (https://www.seniorsandfriends.org/homemaking-food-gardening/)

Title: Re: Cooking Recipes
Post by: JaneS on October 09, 2018, 06:22:01 AM
Thank you so much! :smitten: :smitten:
Title: Re: Cooking Recipes
Post by: larryhanna on October 09, 2018, 08:32:28 AM
Bubble, thanks for answering Jane's question as to how to find the Indexes.  A further word of explanation as to they are at the level above the cooking discussions.  In order to lock them and sticky them at the top of a discussion topic they have to be at this level as I cannot lock them within the two recipe discussions.  I believe is it more logical to leave them in the Homemaking, Food & Gardening folder than start an entirely new folder for the Indexes although that could easily be done. 
Title: Re: Cooking Recipes
Post by: larryhanna on November 30, 2018, 11:29:56 AM
  I was shocked yesterday when I went to add a new recipe to the Indexes in the cooking section of Seniors and Friends to find that all of the link are now broken.  I am hopeful this problem can be fixed as I spent many hour preparing the Indexes.  I have emailed Michael about this problem and asked for his help. I will let you know if the problem can be fixed. Obviously I will not be doing any more updating until he problem can be fixed but glad to have Mary Ann's big cookie recipe as the starting point for the future.
Title: Re: Cooking Recipes
Post by: JeanneP on December 01, 2018, 04:56:06 PM
I just bought my Christmas Fruit cake. Do it every year. Only I eat it. Never have found one as good as family made in UK when growing up. Wish I could find a nice easy one to make for myself. A pound one in the store now cost over $20. On line a couple of places now sell for @ 24.95. Got it last year and not that good.
Title: Re: Cooking Recipes
Post by: larryhanna on December 05, 2018, 09:09:54 AM
I still have not been able to update the recipe Indexes but came across this link for the Recipe Index I had made several years ago and the links still work so thought it could be of interest:

http://www.christianphotographers.com/recipes/recipeindex.html
Title: Re: Cooking Recipes
Post by: Mary Ann on December 05, 2018, 02:59:25 PM
JeanneP, I like fruitcake too and I buy a small one from Collin Street; it is less expensive and maybe half the size of their regular one.  It has all the bells and whistles the large one has.

Mary Ann
Title: Re: Cooking Recipes
Post by: JeanneP on December 05, 2018, 06:48:17 PM
MaryAnn
I think that was the one I bought 2 years ago. Don't remember the one last year. Will check on line again. This one I got at Meijer's not to bad.
Title: Re: Cooking Recipes
Post by: SCFSue on December 06, 2018, 09:30:13 AM
My grandmother had a host of nephews and nieces.  Every Christmas, her niece Frances, who lived with her, made a huge batch of fruit cakes which Grandma sent to the other nephews and nieces.  They were baked in shallow pans, packed in boxes, and mailed from the Post Office where Grandma was the assistant Post Master.  I loved the fruit cake, but my attempts at making the fruit cake have not been very successful.  I do occasionally buy one from Kroger, but they just aren't up to Frances's standards.  The recipe wasn't handed down to me.

Sue
Title: Re: Cooking Recipes
Post by: JeanneP on December 06, 2018, 02:09:46 PM
Sue.  I havn't found one that I have bought that was anywhere near as good as what I grew up with Homemade. Seems that way on everything. The old recipes where the best.
Title: Re: Cooking Recipes
Post by: MaryTX on December 06, 2018, 07:51:46 PM
Mary Ann, I love the Collins Street Bakery fruitcake.  We've been there a couple of times and they are very generous in giving all kinds of samples :).  Reminds me of the grocery stores on a Saturday years ago.  Most gave dozens of samples and you could go and make your lunch just out of samples :).

Mary
Title: Re: Cooking Recipes
Post by: Mary Ann on December 06, 2018, 08:47:10 PM
Mary, I used to buy the regular size fruitcake from Collin Street, but our group dwindled in size and this year for the first time we are not having our usual get together, letting the next generation celebrate with their in-laws.  I am sure we will be together at one time or another before the New Year but I don't know of any plans.

I bought the small fruitcake last year - for me - and it worked out well so I ordered another one this year. 

Mary Ann
Title: Re: Cooking Recipes
Post by: larryhanna on December 08, 2018, 11:53:27 AM
Good news regarding the Indexes for the recipes shared here.  I have now been able to update the Indexes for the new recipes added since the update in the software.  I also added in the header of the Indexes a link back to the message where I had posted the link to the old SeniorNet Recipe Index.  That Index had all the categories associated with that one link. 

Again, if you find a link that doesn't work or a recipe that I missed getting added to the Index please let me know.  I checked all of the updates I did today and they all were working after I did the update.
Title: Re: Cooking Recipes
Post by: JeanneP on December 08, 2018, 06:01:05 PM
Bubble.
Going back a little, how did the Pineapple marmalade work out? Need to go find it in Larry system.
Title: Re: Cooking Recipes
Post by: Cottoncandy on December 09, 2018, 02:39:58 PM
Mary Ann ..I'm interested in ordering a fruit cake from Collins Street...can you recommend one..Thx CC
Title: Re: Cooking Recipes
Post by: Mary Ann on December 09, 2018, 03:24:11 PM
CC, I think the most popular Collin Street fruitcake is the one with pecans and maraschino cherries on it and it costs about $33 plus postage.  I have ordered the mini fruitcake which is more for one person and to me, it has the same ingredients, only is smaller and is in the $25 range plus postage. 

I just deleted an e-mail from them, but if you don't have their address and e-mail, put Collin Street Bakery in the search line and I'm sure you'll get something.

The fruitcakes are delicious - if you like fruitcake, which I do.

Mary Ann
Title: Re: Cooking Recipes
Post by: Cottoncandy on December 09, 2018, 03:48:51 PM
Mary Ann..I went to their site..it showed a large fruit cake with cherries on top and looked like individual slices..is this the one?CC
Title: Re: Cooking Recipes
Post by: Mary Ann on December 09, 2018, 04:34:31 PM
CC - No that is not the one.  I just went to the site and saw the one you mentioned and that's OK if you want it already cut, but you'll pay more for it.  I tried to copy a picture but it didn't take.  I'll go back and see if I can find a link to give you.

Mary Ann
Title: Re: Cooking Recipes
Post by: Mary Ann on December 09, 2018, 04:41:39 PM
https://www.collinstreet.com/?s_bg_kw_collin_street

Go under the first part with Santa and other things, at the left is a picture of the fruitcake I mentioned.  It's large, so if you want it for yourself only, you might want to order a mini which is a lot smaller. 

Mary Ann
Title: Re: Cooking Recipes
Post by: Cottoncandy on December 09, 2018, 05:27:50 PM
l clicked on it..I saw Santa..but only saw the one fruit cake in large or regular...don't think that's the one...CC
Title: Re: Cooking Recipes
Post by: Mary Ann on December 09, 2018, 06:41:21 PM
I'll check again, but it may be they're out of the small one, so near Christmas.  You could order the larger one and freeze part of it.  The fruitcakes come in a tin that seal very well.

Mary Ann
Title: Re: Cooking Recipes
Post by: Mary Ann on December 09, 2018, 06:54:30 PM
https://www.collinstreet.com/online_bakery_price_under_30?1367_query=::30

(click on the entire link)

CC, I had a hard time finding the mini-fruitcake, but I did on this page.  You have to scroll down to find it and there are a lot of suggestions you might want to consider.  I have had the 12 piece box and it is good, but I don't think it keeps as long as a solid fruitcake.  Both the regular and mini cakes are on the page so it should be easy to decide.

Mary Ann
Title: Re: Cooking Recipes
Post by: Cottoncandy on December 09, 2018, 07:19:21 PM
Thank you Mary Ann...Probably will try one...I may have grandkids in and out..,wanted something just in case...Merry Christmas..CC
Title: Re: Cooking Recipes
Post by: JeanneP on December 09, 2018, 09:14:52 PM
MaryAnn. I saw the small one for $23 plus.Shipping.  Only about 7 oz. They have gotten a little high now. This one from Meijers is not bad. It is about 8oz. Sliced. It was $4.99.Meijers bake them...
Title: Re: Cooking Recipes
Post by: Mary Ann on December 09, 2018, 10:36:08 PM
Jeanne, it's the price I pay for not driving any longer.  We have a Meijer store a couple of miles from here, but I favor another supermarket and we order online.  Meijer has good values.

CC I'm glad you connected with the link.

Mary Ann
Title: Re: Cooking Recipes
Post by: JeanneP on December 10, 2018, 12:09:41 PM
Maryanne
I am surrounded with 4 of the main stores. All within 2 miles,but meijers is my main one. all make deliveries or pickup but I love grocery shopping. To cold today though.
Title: Re: Cooking Recipes
Post by: Mary Ann on December 10, 2018, 01:24:16 PM
Jeanne, I have gone to Family Fare for many years, long before Tom came to live with me.  He was a Meijer "fan".  He goes to Family Fare for me.  Occasionally he will get a few things from Meijer.  The reason I went to Family Fare was because it was smaller, not so busy or crowded as the Meijer store.  If Tom would be unable to pick up the groceries as he does with our online ordering, we would switch to Meijer.  Both stores are locally owned, something that appeals to me.  We have several places in town named for the Meijer family; they were and are very generous. 

Mary Ann
Title: Re: Cooking Recipes
Post by: JaneS on January 05, 2019, 11:01:16 PM
I still make fruit cake by my mother's recipe.  She used to make for the church Christmas bazaar and we all helped because she made so much.  I make it because when I do, I feel closer to my Mom.  Most of what I make goes to the church for people who remember it from my Mom and some who are getting used to having mine.  I tell them it's not a requirement but if they so choose they can make a donation to their favorite Outreach program.  Many do that. 

However, having heard the prices that you are being charged, I probably could make money just shipping it to you all. ;D Now wouldn't that be something! :smitten:
Title: Re: Cooking Recipes
Post by: so_P_bubble on January 06, 2019, 06:59:36 AM
and I would be the first on your shipping list! :)
Title: Re: Cooking Recipes
Post by: Mary Ann on January 06, 2019, 01:15:47 PM
Bubble, I would be next - I love fruitcake.

Mary Ann
Title: Re: Cooking Recipes
Post by: JaneS on January 06, 2019, 03:55:33 PM
WOW!  Two sales already and it's not even close to Christmas..and I don't even have my shingle out, yet!
Title: Re: Cooking Recipes
Post by: JeanneP on January 06, 2019, 06:08:11 PM
I will buy one of yours anytime of year. Bet they are good
Title: Re: Cooking Recipes
Post by: JaneS on January 06, 2019, 08:51:56 PM
Hey!  Three sales....
Title: Re: Cooking Recipes
Post by: SCFSue on January 15, 2019, 10:26:02 AM
When I was a young girl, my sisters and I lived with our paternal grandmother.  Her niece who never married also lived there with us.  Cousin Frances always made huge pans of fruit cake as Grandma liked to send a small loaf to all her nieces and nephews for Christmas--and we always had plenty to keep at home, too!

Sue
Title: Re: Cooking Recipes
Post by: Amy on September 14, 2019, 06:55:39 PM

Crock Pot Ham Bone and Bean Soup

You've got a leftover ham bone so let's make some soup. There is nothing much more classic then ham and white bean soup. Use up that holiday ham bone with this traditional soup.

Prep Time
15 mins
Cook Time
10 hrs
Total Time
10 hr

1 lb of dry nave beans  or Great Northern

1 meaty ham bone

2 carrots diced

2 stalks of celery diced

1 medium onion diced.

1/2 tsp of garlic powder

1 1/2 tsp black pepper

1 bay leaf.

6 cups of water.


Instructions
Rinse 1 pound of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight. See notes if using precooked beans.
Under running water rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger crock pot.
Dice 2 medium carrots, two stalks celery, and one medium onion. Carrot and celery are options but recommended.
Add the drained beans, carrots, celery and onion to the crock pot. Add 1/2 teaspoon garlic powder, 1/2 teaspoon pepper, and one bay leaf. Add 6 cups water.

Cook on low for 10 hours total but at about 8 hours remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cookeing board. Allow the bone to cool for 10-15 minutes. Then remove all meat from the bone. Discard bone and any fat and waste. Place meat back into the cooker and finish cooking. This is a good point to taste test for adding salt if needed. Note: Cooking time can be decreased a few hours if using precooked beans.
Title: Re: Cooking Recipes
Post by: Tomereader1 on September 17, 2019, 10:26:20 AM
I made a delicious recipe yesterday, had been procrastinating on trying it, as it requires a lot of chopping, and with my still recovering broken wrist&humerus, I dont chop very well.  However, it  calls for zucchini, Aidell's Chicken Sausage, canned tomatoes, bread crumbs, Parmesan cheese & basil. Dont forget onions & garlic. You can find the recipe on the Eating Well (magazine) website, I think zucchini stuffed w/chicken sausage.  It is wonderful.  I invited my friend & neighbor over to have dinner with me, and she loved it. I'm sure zucchini will be out of season soon most places, so print out the recipe and save till next year! It only calls for 2 zucchini, (large), but the stuffing makes a whole bunch, so you could freeze the extra, or use more zucchini.! :smitten:
Title: Re: Cooking Recipes
Post by: Tomereader1 on September 17, 2019, 11:12:50 AM
Stuffed Zucchini with Chicken Sausage

this recipe is actually from AllRecipes magazine, just type in the title shown above, and click on the AllRecipes link.  I tried to copy and paste but I don't seem to know how to make it work on our S&F site :idiot2:
Title: Re: Cooking Recipes
Post by: so_P_bubble on September 17, 2019, 01:15:52 PM
https://www.allrecipes.com/recipe/215679/stuffed-zucchini-with-chicken-sausage/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201 (https://www.allrecipes.com/recipe/215679/stuffed-zucchini-with-chicken-sausage/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201)
Title: Re: Cooking Recipes
Post by: Tomereader1 on September 17, 2019, 10:38:33 PM
Thanks Bubble.
Title: Re: Cooking Recipes
Post by: Joy on October 11, 2019, 12:15:12 PM
Here is the recipe for the Autumn Soup

                                         
                                    AUTUMN SOUP

                 1 pound ground beef
                 1 cup chopped onion
                 4 cups water
                 4 beef bouillon cubes ( or bouillon granules)
                 2 tsp. salt
                 1/4 tsp. pepper
                 1 cup diced celery
                 1  28 oz. can tomatoes
                 1 tsp. Gravy Master
                 1/4 tsp. basil
                 1/2 lb. cooked noodles or pasta

                 Brown ground beef and drain off the grease.  Bring water to a boil
                 and add all the rest of the ingredients, except the noodles/pasta.
                 Cover and simmer 30 minutes.  Add cooked  noodles/pasta  and serve.
                            Serves 6

            When I make this, I make it in my crock pot and let it simmer several hours. I think
            soup has to cook a while so all the flavors can come together.  Just don't add the
            noodles or pasta until you are ready to serve it.  I usually use small pasta instead
            of noodles, But, that is your choice..

Title: Re: Cooking Recipes
Post by: so_P_bubble on October 12, 2019, 05:19:28 AM
I do a similar soup but put chicken wings instead of the ground beef. After it simmers for an hour or two, I de-bone the wings, add left over cooked rice. It's delicious!
Title: Re: Cooking Recipes
Post by: JaneS on October 13, 2019, 08:29:14 AM
How many chicken wings?  How much rice?
Title: Re: Cooking Recipes
Post by: so_P_bubble on October 13, 2019, 02:11:12 PM
I put 6 to 8 wings, depending of the quantity of liquid (I don't measure!) and about one cup of cooked rice. It's very versatile, so the proportions don't matter much. Sometime I add 1/2 glass of red wine if I don't have bouillon granules
Title: Re: Cooking Recipes
Post by: JeanneP on October 15, 2019, 01:18:07 PM
More and more I am making my lazy soup. I today steamed Somme broccoli,don't drain and add one can Campbell's chicken rice or noodle soup add either water or milk ( Ouse milk) to equil a out to look about 2 cups soup.   Thicken up with the instant mash potatoe flakes. Add , I use mixture of pepper and garlic powder in every thing.  I also add a little butter. So 20 min. Can be having soup.

I have done it  with cauliflower . Massed carrots. Peas.. Sprouts. Just anything in the veg drawer.. I always run my hand masher through to make it creamy. This is made by some of he best restaurants when the run out of their fancy way. Still selling it for same price. Amazing some of their tricks.
Title: Re: Cooking Recipes
Post by: CallieOK on November 13, 2019, 04:54:41 PM
Someone requested my recipe for Baked Slider Sandwiches.  Here 'tis:

BAKED SLIDER SANDWICHES

One dozen slider buns (Pepperidge Farm makes them but I'm seeing other brands in the grocery store now)
12 slices deli-sliced ham
12 slices deli-sliced turkey
(I can get deli=sliced Oscar Mayer ham and turkey slices in the same package)

3 slices deli-sliced Swiss cheese (cut in fourths to make 12 squares)
3 slices deli-sliced mild Cheddar cheese (cut in fourths to make 12 squares)
(Actually, you can use any type of cheese you want - just make sure it's very thinly sliced)

Split buns and place bottom halves on a cookie sheet - about an inch apart.
Top each with 1 slice ham, 1 square cheese, 1 slice turkey and 1 square cheese  (meat slices have to be folded a bit)

Add top bun halves and brush with a mixture of:

4 TBS. (1/4 cup) oleo (melted)
2 tsps. white sugar
2 1/2 tsps. onion powder or dried onion flakes (I prefer the powder)
1 1/2 tsps. Honey Mustard spread (Durkees)
1 1/2 tsps. Worcestershire sauce

Melt the oleo in microwave bowl for 30 seconds. Then add other ingredients, stir and microwave about 25-30 seconds - or until honey/mustard is dissolved.
Use all of the melted mixture to brush tops of sandwiches. (I like to brush in one direction and then "criss-cross" in the other direction.  Okay to let it drip down the sides.)

Cover cookie sheet lightly with foil and let set at least an hour - longer okay.

Bake about 10-15 minutes at 350º.
If not eating immediately, let cool and wrap each sandwich in foil. Freeze or can keep in fridge for several days.  When ready to eat, unwrap and microwave about 30 seconds.
Title: Re: Cooking Recipes
Post by: Tomereader1 on November 14, 2019, 10:19:06 PM
Callie, I'm sorry I didn't get time to thank you for posting the recipe here for the sliders.  But "Thank You".  I intend to make them very soon!. :thumbup:
Title: Re: Cooking Recipes
Post by: JeanneP on November 16, 2019, 07:55:57 PM
I have started using. The country crock plant. Base butter and like it. It is dairy free,gluten free plant based. I use the with  olive oil one . Will try the others. Can cook and bake like butter.
Title: Re: Cooking Recipes
Post by: Tomereader1 on November 17, 2019, 12:43:14 PM
Callie, what do you mean by this: Cover cookie sheet lightly with foil and let set at least an hour - longer okay. Is this after you put the sliders on the cookie sheet?
Title: Re: Cooking Recipes
Post by: CallieOK on November 17, 2019, 04:29:14 PM
Tome,  yes - after the sandwiches are made and brushed with topping - place a sheet of foil over the entire cookie sheet (don't "tuck it around") and let them set for at least an hour before baking so the melted butter etc. can be absorbed.
I leave the foil over the top while baking the sandwiches but it probably isn't necessary.
Title: Re: Cooking Recipes
Post by: Tomereader1 on November 17, 2019, 04:50:57 PM
Thanks, Callie!  Cleared that up in no time!  I thought I was just being "dense".
Title: Re: Cooking Recipes
Post by: CallieOK on November 17, 2019, 05:26:51 PM
Would have been more clear if I'd said "over the top of the sandwiches".  Sorry 'bout that.
Title: Re: Cooking Recipes
Post by: Tomereader1 on November 20, 2019, 07:34:41 PM
Just took the batch out of the oven; smells delicious.  Will taste later.  I ate some squares of meat and cheese while prepping, so not hungry right now.  Thanks for your recipe and instruction!  Hope the weather is being kind to you up there in OK. 
Title: Re: Cooking Recipes
Post by: CallieOK on November 20, 2019, 10:53:36 PM
I also made some late this afternoon.  Used Havarti cheese instead of Swiss.  It's hard to resist nibbling on the meat/cheese while prepping, isn't it?  Supposed to be wet and cold tomorrow.  I'll probably have tomato bisque soup/sliders for lunch.  Care to join me?  :)
Title: Re: Cooking Recipes
Post by: JeanneP on November 26, 2019, 01:10:27 PM
Those sliders do sound good. Going to make some and freeze. Nice to have ready for fast meal with soup these cold days.
Title: Re: Cooking Recipes
Post by: JaneS on December 02, 2019, 07:38:46 AM
Those sliders have become a staple in this house!  Frankie likes them too.
Title: Re: Cooking Recipes
Post by: JeanneP on December 03, 2019, 12:01:52 PM
Be nice if that recipe for sliders could be put up in the indexes that Larry started. I aim to try them. Just need a crowd of people as don't want to freeze.
Title: Re: Cooking Recipes
Post by: CallieOK on December 03, 2019, 12:09:00 PM
Jeanne,the sliders freeze well.  Just wrap each one tightly in foil and they should fit in the bag the buns came in. Unwrap however many you want and microwave about 45 seconds to thaw and heat.
Title: Re: Cooking Recipes
Post by: JeanneP on December 04, 2019, 08:58:12 PM
I just cut back on this recipe .Make for 2 people in small Crock pot

y at 1:12 PM

Here is another great Crock Pot breakfast!

Slow-Cooker Omelet Casserole

"This is a sausage omelet for many, made all at once! It's great to make ahead of time at holidays or on vacation — just mix it, set it and go to bed." -Shawn C.

Ingredients:
26 ounces frozen hash brown potatoes
1 lb sausage, cooked and crumbled
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1/2 cup sun-dried tomato, julienne cut
6 green onions, sliced
12 eggs
1/2 cup milk (or half and half)
salt and pepper, to taste
1 pinch cayenne pepper

Directions:
1 Spray a 6 quart slow cooker with cooking spray or use a slow cooker liner (reynolds makes these) Layer 1/2 of the potatoes on the bottom of slow cooker, half of the sausage, 1/2 the mozzarella and Parmesan cheese, 1/2 the sun dried tomatoes and green onion. Repeat with the remaining half of the same ingredients.
2 Beat eggs, milk, salt and pepper and cayenne in large bowl with a wire whisk until well blended.
3 Pour evenly over potato-sausage mixture.Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.
Title: Re: Cooking Recipes
Post by: JeanneP on December 05, 2019, 12:29:42 PM
Now do you use a whole slice of the ham and fold it over into a square same size as cheese? I am thinking could just make in a French baguette or loaf and slice
Title: Re: Cooking Recipes
Post by: CallieOK on December 05, 2019, 12:36:16 PM
I use a whole slice and fold to fit the bun. I cut a square of cheese into fourths and put that on top of the meat....but that's your choice.  Really no particular way to put them together.
Do brush the topping over the sandwiches.  Son tried drizzling it and that didn't work too well.
Title: Re: Cooking Recipes
Post by: Amy on December 11, 2019, 06:53:28 PM
Callie, I brushed the ones I made and will definitely be making them again. We really enjoyed them at lunch time with a bowl of  soup. Thank you again for the recipe.
Title: Re: Cooking Recipes
Post by: Amy on January 11, 2020, 12:09:11 PM
Mary Ann, here is a recipe for jam .I don't know where it got its name but it is good!!
 
Heavenly Rhubarb Jam


5 cups of rhubarb  chopped fine
4 cups of sugar
1  -  20 oz can  of crushed pineapple
2 packages strawberry jello.   I like mine a bit thicker so add 3 pkgs.

Mix first 3 ingredients and boil 20 min.Stir in jello until dissolved and cook 5 min.
Bottle in hot sterilized jars.
Put in fridge after opening.
Title: Re: Cooking Recipes
Post by: Mary Ann on January 11, 2020, 12:44:43 PM
Thanks, Amy, it does sound good.  Now to wait for the rhubarb season!

Mary Ann
Title: Re: Cooking Recipes
Post by: Lloyd Hammond on January 12, 2020, 04:02:54 AM
you all are mean all them deli sh recipe's when i am struggling to get on the dibatic food. so I am going back to bed and try for more zzzz's. is 3:02 AM.

Lloyd
Title: Re: Cooking Recipes
Post by: SCFSue on January 12, 2020, 02:36:18 PM
Hi Lloyd!  I hope you had a good nap.

Sue
Title: Re: Cooking Recipes
Post by: so_P_bubble on February 15, 2020, 12:48:13 PM
Someone was asking about a salmon recipe from Larry Hanna's index and the links were not working.
Thanks to Michael, all has been righted and is available.  Thank you Michael!
Title: Re: Cooking Recipes
Post by: JeanneP on February 15, 2020, 10:08:09 PM
So Glad that Larry did that Index. Wish was a way to add to it. Not that we get many people in the Recipe Forum anymore.
Title: Re: Cooking Recipes
Post by: angelface555 on February 16, 2020, 01:22:31 PM
There is also a link to the original recipe forum from 2016 to 2019 and the reason few post recipes anymore is twofold. One people here rarely cook for themselves and two rarely go to a recipe site in S&F.

Here is a link to "What's For Dinner."

https://www.seniorsandfriends.org/index.php?topic=10.0

Title: Re: Cooking Recipes
Post by: JaneS on February 16, 2020, 06:32:12 PM
ANGELFACE, if all goes according to plan, I'm travelling up your way in July!  My daughter and granddaughter are taking me on the cruise from Seattle and we're doing some land trips along the way.  I don't have any details yet so I don't know what questions to ask or where we'll be but I'm excited to be going there.  After this trip, I will have visited all 50 states.  I hope they don't decide to annex another one before I'm gone! 
Title: Re: Cooking Recipes
Post by: Mary Ann on February 16, 2020, 07:45:18 PM
Jane, I think it won't be easy, but try to get to Fairbanks where Angelface/Patricia lives.  The area is lovely and you will be amazed at the sizes of the vegetables and flowers.  I had never been to Alaska and I loved it.

Mary Ann
Title: Re: Cooking Recipes
Post by: so_P_bubble on February 17, 2020, 03:52:26 AM
Tomereader's Salmon recipe has been added to "What's For Dinner."
Title: Re: Cooking Recipes
Post by: JeanneP on May 14, 2020, 09:32:25 PM
I have no idea what is happening to the forum for Cooking

Had been trying to post a Brownies Recipe for ages.

 Best darn Brownies: Lunchroom Ladies 50 year old recipe.

Ingredients
1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts
Pour in 9x13 pan, bake 20-25 mins on 350.
Check at 20 mins
**Icing*
1/4 c softened butter
¼ c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt

Directions
Mix all together & frost as desired.
☆ Thank you all for passing my things around and sharing ☆
Title: Re: Cooking Recipes
Post by: Vanilla-Jackie on February 12, 2022, 02:43:35 AM
So this is how it is made...wonder how many chickens had to lay those eggs...mass production..

Title: Re: Cooking Recipes
Post by: Skhilled on February 26, 2022, 08:13:22 PM
These are my favorite brownies ever! They are from FineCooking.com. Yes, there's a lot of preparation but it is more than worth it! :smitten:

A minty buttercream gets sandwiched between two layers of chocolate goodness: a chewy brownie and a rich ganache. The crème de menthe gives the buttercream the perfect hint of holiday green.

Ingredients:
For the chocolate base:

For the buttercream:

For the ganache and topping:

Preparation:
Make the chocolate base:

Make the buttercream:

Make the ganache:

Assemble the bars: