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  • Different Ballgame
    Different Ballgame Member Posts: 868
    HOT FRUIT COMPOTE
    HOT FRUIT COMPOTE

    16 oz. Pkg. Dried Prunes
    1-1/3 cups Dried Apricots
    13-1/4 oz. can Pineapple Chunks – undrained
    21 oz. can Cherry Pie Filling
    ¼ cup Dry Sherry

    Place prunes in 9” square dish. Top with apricots and pineapple. Combine cherry pie filling, 2 cups water, and sherry. Pour over fruit. Cover and bake 350 oven for 1-1/2 hours.

    Serve warm.
    Makes 8-10 servings.

    I have made this recipe for my doctor. He eats it warm as a side dish to a dinner , but he also eats it for breakfast placing it cold on his cereal. He gets excited when I make this recipe for him.

    Lots of Hugs,
    Janelle
  • Angie2U
    Angie2U Member Posts: 2,991

    HOT FRUIT COMPOTE
    HOT FRUIT COMPOTE

    16 oz. Pkg. Dried Prunes
    1-1/3 cups Dried Apricots
    13-1/4 oz. can Pineapple Chunks – undrained
    21 oz. can Cherry Pie Filling
    ¼ cup Dry Sherry

    Place prunes in 9” square dish. Top with apricots and pineapple. Combine cherry pie filling, 2 cups water, and sherry. Pour over fruit. Cover and bake 350 oven for 1-1/2 hours.

    Serve warm.
    Makes 8-10 servings.

    I have made this recipe for my doctor. He eats it warm as a side dish to a dinner , but he also eats it for breakfast placing it cold on his cereal. He gets excited when I make this recipe for him.

    Lots of Hugs,
    Janelle

    I'm excited to make this
    I'm excited to make this Janelle! Thanks! Do you have to use Sherry? Could you use another liquor? Just wondering as I don't have any Sherry.

    Angie
  • DianeBC
    DianeBC Member Posts: 3,881 Member
    jnl said:

    Hungry Jack Casserole - I got this from another pink sister
    Hungry Jack Casserole


    SERVES 2 -4

    Ingredients

    1 lb ground beef
    1 teaspoon salt
    16 ounces pork & beans
    3/4 cup barbecue sauce
    2 tablespoons brown sugar
    1 tablespoon instant minced onion
    6-9 hungry jack flaky biscuits
    1 cup shredded cheddar cheese

    Directions

    Preheat oven to 375 degrees.
    Brown ground beef and strain.
    Add next 5 ingredients and heat til bubbly.
    Pour into 2 quart casserole dish.
    Peel biscuits in half and lay across top.
    Sprinkle with cheese.
    Bake for 25-30 minutes.

    Now I know what I am making
    Now I know what I am making for Sunday dinner! Thanks Leeza!
  • Noel
    Noel Member Posts: 3,095 Member
    Angie2U said:

    I'm excited to make this
    I'm excited to make this Janelle! Thanks! Do you have to use Sherry? Could you use another liquor? Just wondering as I don't have any Sherry.

    Angie

    Easy and good!
    Quickie Beef Casserole

    1 lb lean ground beef
    8 oz macaroni, cooked and drained
    1 can tomato soup, undiluted
    1 can cream of mushroom soup, undiluted
    1 ( 8 oz ) can tomato sauce
    1/2 cup grated mild cheddar cheese OR slices of American cheese, cut in strips

    Brown ground beef, pour off fat. Combine meat, cooked macaroni, soups and tomato sauce. Pour into a greased casserole dish - top with cheese.

    Bake in a pre-heated 350 degree oven for 20 to 30 minutes.

    Serves 6 good sized helpings.
  • CypressCynthia
    CypressCynthia Member Posts: 4,014 Member
    TraciInLA said:

    Our new favorite pesto recipe
    Our garden has been overflowing with basil this summer. I love pesto, but traditional Italian pesto is just a little too intense, too strong, for my taste.

    I found this recipe on allrecipes.com -- the addition of spinach and almonds makes it milder -- and healthier, too! I've been making it all summer -- this recipe makes a big batch of about 4 cups of pesto, because it freezes beautifully.

    Spinach Basil Pesto
    (adapted from recipe posted on allrecipes.com by Dianne)

    3 packed cups spinach leaves
    2 packed cups fresh basil
    1 cup toasted almonds
    1 cup grated Parmesan cheese
    8 cloves garlic
    1 teaspoon freshly ground black pepper
    2 tablespoons fresh lemon juice
    1 cup extra virgin olive oil

    Whiz everything up together in a food processor. Taste, and add more lemon juice, pepper, or olive oil to your liking (don't let the strong raw garlic taste scare you -- it will mellow after a few hours in the fridge).

    Just made a batch of this for dinner tonight -- pasta with pesto and zucchini from our garden! We also love mixing leftover pesto with light mayonnaise for a sandwich spread or vegetable dip.

    Traci

    Darn, I wish I had had this
    Darn, I wish I had had this recipe when I was harvesting my basil. Traci, I made traditional pesto and froze it, but I would love to try your recipe. Do you think I could mix the spinach in somehow after the fact?
  • Kristin N
    Kristin N Member Posts: 1,968 Member
    Noel said:

    Easy and good!
    Quickie Beef Casserole

    1 lb lean ground beef
    8 oz macaroni, cooked and drained
    1 can tomato soup, undiluted
    1 can cream of mushroom soup, undiluted
    1 ( 8 oz ) can tomato sauce
    1/2 cup grated mild cheddar cheese OR slices of American cheese, cut in strips

    Brown ground beef, pour off fat. Combine meat, cooked macaroni, soups and tomato sauce. Pour into a greased casserole dish - top with cheese.

    Bake in a pre-heated 350 degree oven for 20 to 30 minutes.

    Serves 6 good sized helpings.

    Now I know what I am having for dinner!
    Now I know what I am having for dinner tonight Noel. Thanks!
  • sbmly53
    sbmly53 Member Posts: 1,522
    A new one for me -
    Saw this someplace last week and tried it. We love it!

    Crescent rolls (like Pillsbury -I used store brand)
    24 Hershey kisses

    Put 3 kisses in each roll, roll up , bake as directed. Sprinkle with powdered sugar. Just sweet enough - but only makes 8

    Sue
  • Kylez
    Kylez Member Posts: 3,761 Member
    sbmly53 said:

    A new one for me -
    Saw this someplace last week and tried it. We love it!

    Crescent rolls (like Pillsbury -I used store brand)
    24 Hershey kisses

    Put 3 kisses in each roll, roll up , bake as directed. Sprinkle with powdered sugar. Just sweet enough - but only makes 8

    Sue

    It looks like you've made my
    It looks like you've made my chocolate addiction really easy to make Sue. LOL Thanks! I wonder if we could add peanut butter????
  • Noel
    Noel Member Posts: 3,095 Member
    Kylez said:

    It looks like you've made my
    It looks like you've made my chocolate addiction really easy to make Sue. LOL Thanks! I wonder if we could add peanut butter????

    Anyone have a good recipe
    Anyone have a good recipe for cranberry salad? I am always looking to improve on mine.
  • Noel said:

    Anyone have a good recipe
    Anyone have a good recipe for cranberry salad? I am always looking to improve on mine.

    Cranberry Relish
    CRANBERRY RELISH

    1 lb. fresh Whole Cranberries (wash and dry as best that you can) or 1 bag of cranberries
    1 Navel Orange (wash and dry) Keep skin on orange and cut into pieces (Navel oranges are seedless.)
    ¾ cup Sugar

    Place whole cranberries and cut up navel orange into food processor.
    Add sugar.
    Pulsate, chopping to desired texture.

    Store in refrigerator. Eat as a snack or with a meal.

    You know me…fussy. If any cranberry was soft, I did not use it. I used only firm cranberries. I got lucky this year and was able to have fresh cranberries (not sealed in a bag) from Eagle River, Wisconsin. They were FIRM.

    You could add chopped pecans or walnuts (tiny pieces)…but only do it to the portion that you want to immediately eat. This way they will be firm and not soggy.

    Lots of Hugs,
    Janelle
  • Noel
    Noel Member Posts: 3,095 Member

    Cranberry Relish
    CRANBERRY RELISH

    1 lb. fresh Whole Cranberries (wash and dry as best that you can) or 1 bag of cranberries
    1 Navel Orange (wash and dry) Keep skin on orange and cut into pieces (Navel oranges are seedless.)
    ¾ cup Sugar

    Place whole cranberries and cut up navel orange into food processor.
    Add sugar.
    Pulsate, chopping to desired texture.

    Store in refrigerator. Eat as a snack or with a meal.

    You know me…fussy. If any cranberry was soft, I did not use it. I used only firm cranberries. I got lucky this year and was able to have fresh cranberries (not sealed in a bag) from Eagle River, Wisconsin. They were FIRM.

    You could add chopped pecans or walnuts (tiny pieces)…but only do it to the portion that you want to immediately eat. This way they will be firm and not soggy.

    Lots of Hugs,
    Janelle

    Thanks so much Janelle! I
    Thanks so much Janelle! I will certainly make this!
  • Angie2U
    Angie2U Member Posts: 2,991
    Noel said:

    Thanks so much Janelle! I
    Thanks so much Janelle! I will certainly make this!

    Noel, here is a cranberry orange compote
    NEW ENGLAND CRANBERRY ORANGE COMPOTE

    1 1/4 cups sugar
    1/3 cup maple syrup
    1 lb. fresh cranberries
    1/4 cup fresh orange juice
    1/4 cup orange rind, cut into thin strips
    1 Tbsp. grated orange zest
    2 Tbsp. coarsely chopped candied ginger
    1 cup walnuts, pecans, or your favorite nut, coarsely chopped

    Place sugar and 1 1/4 cups water in large saucepan; bring to boiling. Reduce heat to low and cook 10 to 15 minutes, or, until sugar syrup begins to thicken slightly and turn pale amber.
    Add maple syrup and cranberries. Cook, stirring occasionally, until cranberries begin to pop. Add orange juice, rind and zest. Cook another 5 to 10 minutes, or until sauce thickens slightly.
    Remove from heat. Add ginger and nuts, stirring well. Cool completely. Place in a clean glass jar and cover; refrigerate up to a week, or freeze 6 months. Makes 4 cups.
  • DebbyM
    DebbyM Member Posts: 3,289 Member
    Angie2U said:

    Noel, here is a cranberry orange compote
    NEW ENGLAND CRANBERRY ORANGE COMPOTE

    1 1/4 cups sugar
    1/3 cup maple syrup
    1 lb. fresh cranberries
    1/4 cup fresh orange juice
    1/4 cup orange rind, cut into thin strips
    1 Tbsp. grated orange zest
    2 Tbsp. coarsely chopped candied ginger
    1 cup walnuts, pecans, or your favorite nut, coarsely chopped

    Place sugar and 1 1/4 cups water in large saucepan; bring to boiling. Reduce heat to low and cook 10 to 15 minutes, or, until sugar syrup begins to thicken slightly and turn pale amber.
    Add maple syrup and cranberries. Cook, stirring occasionally, until cranberries begin to pop. Add orange juice, rind and zest. Cook another 5 to 10 minutes, or until sauce thickens slightly.
    Remove from heat. Add ginger and nuts, stirring well. Cool completely. Place in a clean glass jar and cover; refrigerate up to a week, or freeze 6 months. Makes 4 cups.

    Anyone want to post some
    Anyone want to post some good Thanksgiving day recipes besides Janelle's and Angie's?
  • Angie2U said:

    I'm excited to make this
    I'm excited to make this Janelle! Thanks! Do you have to use Sherry? Could you use another liquor? Just wondering as I don't have any Sherry.

    Angie

    I have only used Sherry
    Hi Angie,

    I have only used sherry. You could possibly use another liquor. The sherry that I bought is Brand: Pastora Dry Sherry. Don't think you will find the brand, but make sure you buy DRY SHERRY from the liquor department of your store.

    If you use another liquor, let me know.

    Lots of Hugs,
    Janelle
  • Angie2U said:

    I'm excited to make this
    I'm excited to make this Janelle! Thanks! Do you have to use Sherry? Could you use another liquor? Just wondering as I don't have any Sherry.

    Angie

    I have only used Sherry
    Hi Angie,

    I have only used sherry. You could possibly use another liquor. The sherry that I bought is Brand: Pastora Dry Sherry. Don't think you will find the brand, but make sure you buy DRY SHERRY from the liquor department of your store.

    If you use another liquor, let me know.

    Lots of Hugs,
    Janelle
  • Angie2U said:

    Noel, here is a cranberry orange compote
    NEW ENGLAND CRANBERRY ORANGE COMPOTE

    1 1/4 cups sugar
    1/3 cup maple syrup
    1 lb. fresh cranberries
    1/4 cup fresh orange juice
    1/4 cup orange rind, cut into thin strips
    1 Tbsp. grated orange zest
    2 Tbsp. coarsely chopped candied ginger
    1 cup walnuts, pecans, or your favorite nut, coarsely chopped

    Place sugar and 1 1/4 cups water in large saucepan; bring to boiling. Reduce heat to low and cook 10 to 15 minutes, or, until sugar syrup begins to thicken slightly and turn pale amber.
    Add maple syrup and cranberries. Cook, stirring occasionally, until cranberries begin to pop. Add orange juice, rind and zest. Cook another 5 to 10 minutes, or until sauce thickens slightly.
    Remove from heat. Add ginger and nuts, stirring well. Cool completely. Place in a clean glass jar and cover; refrigerate up to a week, or freeze 6 months. Makes 4 cups.

    Angie, Looks Fantastic
    Hi Angie,

    The New England Cranberry Orange Compote looks fantastic. I am going to make this one at Christmas and will also make it for My #1 Doctor.

    Lots of Hugs,
    Janelle
  • Kristin N
    Kristin N Member Posts: 1,968 Member
    sbmly53 said:

    A new one for me -
    Saw this someplace last week and tried it. We love it!

    Crescent rolls (like Pillsbury -I used store brand)
    24 Hershey kisses

    Put 3 kisses in each roll, roll up , bake as directed. Sprinkle with powdered sugar. Just sweet enough - but only makes 8

    Sue

    Love this post! Thanks
    Love this post! Thanks Noel!
  • Angie2U
    Angie2U Member Posts: 2,991

    Angie, Looks Fantastic
    Hi Angie,

    The New England Cranberry Orange Compote looks fantastic. I am going to make this one at Christmas and will also make it for My #1 Doctor.

    Lots of Hugs,
    Janelle

    I hope you like it Janelle.
    I hope you like it Janelle. Let me know!
  • Kylez
    Kylez Member Posts: 3,761 Member
    Angie2U said:

    Noel, here is a cranberry orange compote
    NEW ENGLAND CRANBERRY ORANGE COMPOTE

    1 1/4 cups sugar
    1/3 cup maple syrup
    1 lb. fresh cranberries
    1/4 cup fresh orange juice
    1/4 cup orange rind, cut into thin strips
    1 Tbsp. grated orange zest
    2 Tbsp. coarsely chopped candied ginger
    1 cup walnuts, pecans, or your favorite nut, coarsely chopped

    Place sugar and 1 1/4 cups water in large saucepan; bring to boiling. Reduce heat to low and cook 10 to 15 minutes, or, until sugar syrup begins to thicken slightly and turn pale amber.
    Add maple syrup and cranberries. Cook, stirring occasionally, until cranberries begin to pop. Add orange juice, rind and zest. Cook another 5 to 10 minutes, or until sauce thickens slightly.
    Remove from heat. Add ginger and nuts, stirring well. Cool completely. Place in a clean glass jar and cover; refrigerate up to a week, or freeze 6 months. Makes 4 cups.

    I am making this too Angie.
    I am making this too Angie. Thanks!
  • Trick When Baking Cookies
    Another trick when baking cookies. Instead of placing cookies on a cookie rack, place them on the brown paper. Get your brown paper bags from the grocery store (not plastic bags). Cut them so they open up totally flat. You want the inside of the bag facing you and the outside of the bag on the table. From the cookie sheet, place the baked cookie on top of the brown paper bag which absorbs some grease from the cookie and leaves the bottom of the cookie...impression free. My mother did this when she baked cookies.

    Also if any of you are making french fries from scratch, drain them on the brown paper but first place the brown paper on a cookie sheet. When I got married, I refused to do this and used paper towels. It took me 10 years to finally recognize that my mother was right. The brown paper bag absorbed the grease 100% better than the paper towels.

    Lots of Hugs,
    Janelle