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Recipes
Jan 25, 2009 15:14:27 GMT -5
Post by Fairweather on Jan 25, 2009 15:14:27 GMT -5
Most welcome, Moon. They are good, for certain.
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Recipes
Jan 25, 2009 15:22:44 GMT -5
Post by moonstone on Jan 25, 2009 15:22:44 GMT -5
Most welcome, Moon. They are good, for certain. Oh, my, god. They're great. Thank you again. Good thing I didn't eat lunch. Wow. Just wow.
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Feb 1, 2009 23:20:03 GMT -5
Post by g1 on Feb 1, 2009 23:20:03 GMT -5
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Feb 1, 2009 23:46:12 GMT -5
Post by moonstone on Feb 1, 2009 23:46:12 GMT -5
Thanks for the cakes. I haven't laughed so hard in a long, long time. As for wings, the folks whose car was swamped by that sauce sure earned them. In fact, I'd have to say they should get a lifetime supply.
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Feb 2, 2009 16:18:40 GMT -5
Post by Laura on Feb 2, 2009 16:18:40 GMT -5
When cakes go bad..LOL! All are great, but naked babies, with mohawk cuts riding carrots..weird, just weird but funny. All that wasted sauce..
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Recipes
Feb 8, 2009 20:53:03 GMT -5
Post by Fairweather on Feb 8, 2009 20:53:03 GMT -5
1/4 cup (1/2 stick) butter, melted 1 18 ounce box chocolate cake mix 2 cups quick oats 1/2 cup mayonnaise 2 eggs 1 cup peanut butter chips
Preheat oven to 350 degrees.
In a large bowl, combine all ingredients except peanut butter chips, and mix well. Fold in peanut butter chips. Drop from a teasp*oon onto an ungreased cookie sheet. Bake for ten minutes. Cool on cookie sheet for one minute and transfer to wire rack to finish cooling. Store tightly covered.
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I did this one (the Chocolate Oatmeal Jumbles) tonight with a spice cake mix instead of chocolate and raisins in place of the peanut butter chips--and they are just about to die for. The only changes I made to the recipe were the spice cake mix and to soak the raisins in hot water for awhile before I mixed the dough. I also dribbled a little of the water the raisins soaked in into the dough so it's a little more moist. Just a tiny bit though.
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Feb 25, 2009 14:40:56 GMT -5
Post by puhlease on Feb 25, 2009 14:40:56 GMT -5
Savory Shrimp Scampi (lightened up)
2 Tbsp low-fat margarine (not the tub kind with added water) 1 Tbsp olive oil 4 cloves garlic, minced 1 pound raw shrimp, peeled and deveined 1/2 cup white wine 3 Tbsp lemon juice 1/4 tsp salt 1/4 tsp lemon-pepper seasoning 1/4 tsp ground white pepper 1/4 tsp red pepper flakes 3 Tbsp chopped fresh parsley
In large skillet over medium heat, heat margarine and olive oil. Add garlic and cook for about 1 minute. Add shrimp and cook until they just start to turn pink, about 1-2 minutes. Add wine, lemon juice and seasonings, reduce heat to medium-low and cook until wine reduces by about half. Sprinkle with the parsley and serve piping hot.
I left out the lemon-pepper seasoning and red pepper flakes. Couldn't find them. I also used mixed colors of peppercorns and dried parsley. It was still delicious!! Best scampi I have tried. The fat in this recipe is way reduced from the usual, but you can't taste a difference.
Shrimp is one of the few things I will splurge on at the grocery store. We are too far from the coast for fresh, but I make sure I buy the frozen ones still raw in the shell. The "ready-to-use" or preshelled kind have a large amount of "solution" added, whatever that is. It is worth the effort to shell and devein them yourself just for the difference in flavor. Once you get that done, it is a snap to cook them and there are an endless number of flavors that will complement them.
This would probably be good with just a salad and a little angel hair pasta. Having 3 big boys in the house, we took the surf-n-turf route with baked potato and bread.
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Feb 25, 2009 15:42:55 GMT -5
Post by puhlease on Feb 25, 2009 15:42:55 GMT -5
Patty, I have to thank you for getting me to try the canned chipotles in adobo sauce. I was not crazy about the sweet potatoes that way (mashed and spicy), but that flavor combo might work better for me with roasted winter vegetables. Something to try.
Anyway, I had never tried the canned chipotles, and the aroma when I opened that can was heavenly! However, they are mui, mui caliente, so I use care in chopping them. I have the tiny little Tupperware containers full of them in the freezer and I always keep some in the fridge now.
My favorite way (so far) to use them is to mix them with sour cream. This came with a recipe using just seared chicken breast and the sour cream mixture to top it with. Very quick and easy and very delicious. I also use the chipotle'd sour cream on my burritos and enchiladas now.
A while back I had a Sante Fe salad with avacados, corn and black beans that came with a jalapeno Ranch dressing. I imagine you could easily make that with these canned chipotles and your own bottle of Ranch dressing.
Thank you once again for introducing me to this great product that I had overlooked for years.
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Recipes
Feb 25, 2009 16:43:15 GMT -5
Post by pattycake on Feb 25, 2009 16:43:15 GMT -5
Patty, I have to thank you for getting me to try the canned chipotles in adobo sauce. I was not crazy about the sweet potatoes that way (mashed and spicy), but that flavor combo might work better for me with roasted winter vegetables. Something to try. Anyway, I had never tried the canned chipotles, and the aroma when I opened that can was heavenly! However, they are mui, mui caliente, so I use care in chopping them. I have the tiny little Tupperware containers full of them in the freezer and I always keep some in the fridge now. My favorite way (so far) to use them is to mix them with sour cream. This came with a recipe using just seared chicken breast and the sour cream mixture to top it with. Very quick and easy and very delicious. I also use the chipotle'd sour cream on my burritos and enchiladas now. A while back I had a Sante Fe salad with avacados, corn and black beans that came with a jalapeno Ranch dressing. I imagine you could easily make that with these canned chipotles and your own bottle of Ranch dressing. Thank you once again for introducing me to this great product that I had overlooked for years. Lynn, glad you have enjoyed them. They are muy caliente, but great flavor. I was watching a cooking show about a year ago and decided to try them. I had also overlooked them. I used just a little bit of the sauce in a marinade for grill shrimp and it was great. I also had a salad with a dressing that was a little spicy that I really liked and looked for something in the stores and couldn't find anything very close. You have given me the idea to experiment with the chipotles in a dressing.
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Mar 7, 2009 19:08:24 GMT -5
Post by moonstone on Mar 7, 2009 19:08:24 GMT -5
Somewhere back in time, Katie shared her recipe for Tater Tot Casserole, but I couldn't find it on this thread. If we ask her nicely, she may re-post that for us. Later, she also shared a variation made with Stove Top Stuffing, rather than the tater tots. I tried it today, using the stuffing, but didn’t put in any VegAll, substituting mushrooms instead. Not having any green pepper, I also substituted some red onion, in addition to the yellow that I started with. It was delicious. Like all Thanksgiving in one dish. So thank you, Katie.
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Mar 7, 2009 19:12:04 GMT -5
Post by moonstone on Mar 7, 2009 19:12:04 GMT -5
Moonstone’s Hamburger Stroganoff To return Katie's Tater Tot Casserole favor, here is my Hamburger Stroganoff recipe, by way of The Fannie Farmer Cookbook, arguably the best cookbook ever written. Served over egg noodles, it looks almost exactly like this, except you might want to add parsley. Melt in a heavy skillet ~ ¼ cup butter Add and cook slowly until soft ~ ½ cup minced onion (feel free to use a little more) Add ~ 1 pound ground beef 1 clove garlic peeled (you can substitute garlic salt) Stir until lightly browned. Stir in ~ 2 tbsp flour 1 tsp salt ¼ tsp pepper ½ pound mushrooms sliced (portabella are the best) Cook 5 minutes. Add ~ 1 can cream of chicken or mushroom soup Simmer 10 minutes. Stir in ~ 1 cup sour cream Heat, taste and add more salt, if needed. Sprinkle with Minced parsley, chives, or dill. This is one recipe I’ve hardly ever messed with. Parsley makes the stroganoff a little more appetizing visually, in addition to adding green freshness. It’s really the best when served with wide egg noodles, as shown, and a bright green vegetable, like broccoli. Enjoy.
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Mar 28, 2009 17:15:32 GMT -5
Post by puhlease on Mar 28, 2009 17:15:32 GMT -5
I'm so excited, and not because I have tried anything new. And no, the asparagus is not ready to cut yet. I went to Little Rock today and got my farm basket full of all Arkansas produce and products. I came home and made some sugar-free brownies to go with the (whole) milk and had cheddar and sourdough for dinner. After the brownies and milk, I am going to look up recipes for the shiitake mushrooms. I also have fresh ricotta and pasta.
Heaven!
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Mar 28, 2009 22:50:24 GMT -5
Post by Laura on Mar 28, 2009 22:50:24 GMT -5
I'm so excited, and not because I have tried anything new. And no, the asparagus is not ready to cut yet. I went to Little Rock today and got my farm basket full of all Arkansas produce and products. I came home and made some sugar-free brownies to go with the (whole) milk and had cheddar and sourdough for dinner. After the brownies and milk, I am going to look up recipes for the shiitake mushrooms. I also have fresh ricotta and pasta. Heaven! It all sounds yummy Lynn. Particularly those sugar free brownies. I love cheese so it all sounds really good.
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Recipes
Mar 29, 2009 14:47:24 GMT -5
Post by g1 on Mar 29, 2009 14:47:24 GMT -5
Don't have a recipe, but... www.newsvine.com/_news/2009/03/27/2610528-diners-can-have-a-ball-at-testicle-festival"OAKDALE — The fundraising idea may seem a little nuts, but Oakdale's annual Testicle Festival is always a big hit. On Monday, volunteers with the town's Rotary Club plan to fry up 400 pounds of the private parts of bulls and serve them to diners who pay $50 apiece for the sit-down meal. The event, whose proceeds also benefit the Oakland Cowboy Museum, has drawn an average of 450 people and last year raised $28,000. It's common practice on cattle ranches for young male bovines to be castrated into steers, which after the initial loss, eventually makes them more docile and easier to handle. Fans of the delicacy, also referred to as "mountain oysters," come from around the state. According to Rotarians, everyone who buys a ticket is guaranteed to "have a ball." www.modbee.com/1618/story/643121.html
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Mar 29, 2009 19:28:43 GMT -5
Post by puhlease on Mar 29, 2009 19:28:43 GMT -5
Don't have a recipe, but... www.newsvine.com/_news/2009/03/27/2610528-diners-can-have-a-ball-at-testicle-festival"OAKDALE — The fundraising idea may seem a little nuts, but Oakdale's annual Testicle Festival is always a big hit. On Monday, volunteers with the town's Rotary Club plan to fry up 400 pounds of the private parts of bulls and serve them to diners who pay $50 apiece for the sit-down meal. The event, whose proceeds also benefit the Oakland Cowboy Museum, has drawn an average of 450 people and last year raised $28,000. It's common practice on cattle ranches for young male bovines to be castrated into steers, which after the initial loss, eventually makes them more docile and easier to handle. Fans of the delicacy, also referred to as "mountain oysters," come from around the state. According to Rotarians, everyone who buys a ticket is guaranteed to "have a ball." www.modbee.com/1618/story/643121.htmlHa ha, reminds me of the Chevy Chase film Funny Farm. He set the local record for eating something (can't remember what they called them!) only to find out they were sheep testicles.
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Mar 29, 2009 22:52:53 GMT -5
Post by nanalinda on Mar 29, 2009 22:52:53 GMT -5
Don't have a recipe, but... www.newsvine.com/_news/2009/03/27/2610528-diners-can-have-a-ball-at-testicle-festival"OAKDALE — The fundraising idea may seem a little nuts, but Oakdale's annual Testicle Festival is always a big hit. On Monday, volunteers with the town's Rotary Club plan to fry up 400 pounds of the private parts of bulls and serve them to diners who pay $50 apiece for the sit-down meal. The event, whose proceeds also benefit the Oakland Cowboy Museum, has drawn an average of 450 people and last year raised $28,000. It's common practice on cattle ranches for young male bovines to be castrated into steers, which after the initial loss, eventually makes them more docile and easier to handle. Fans of the delicacy, also referred to as "mountain oysters," come from around the state. According to Rotarians, everyone who buys a ticket is guaranteed to "have a ball." www.modbee.com/1618/story/643121.htmlHa ha, reminds me of the Chevy Chase film Funny Farm. He set the local record for eating something (can't remember what they called them!) only to find out they were sheep testicles. Lamb's testicles were known as lamb's fries where I grew up. I never tried them but those who did thought they were pretty good. That being said, I do like the cheaper cuts of meat including kidney, liver and oxtail and it seems these meats have made a resurgence in the UK. In fact, some of them are now considered delicacies and, I suppose because of that term instead of "offal", are no longer cheap.
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Apr 11, 2009 16:54:03 GMT -5
Post by g1 on Apr 11, 2009 16:54:03 GMT -5
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Apr 11, 2009 18:27:59 GMT -5
Post by puhlease on Apr 11, 2009 18:27:59 GMT -5
Oh. My. God. A chocoholic/diabetic dream come true! But for me, the mouth feel of a good chocolate is part of the enjoyment. At least it's not as bad as giving up cigarettes was.
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Apr 11, 2009 18:38:12 GMT -5
Post by puhlease on Apr 11, 2009 18:38:12 GMT -5
This is another great one from dLife, the diabetic's best online helper. It is not nearly as scary as it sounds. If I can do it, anybody can. In fact, the first time I made it, I had to use olive oil and dried ground ginger. I still don't have any sesame oil, but now I have fresh ginger, which I believe you really can't substitute for. But I did, and it was fine. Next time it will be better. Just make sure you pound your chicken breasts before you cut and stuff them, or they will not cook evenly. And throw away the shiitake stems, they are tough.
SHIITAKE-STUFFED CHICKEN BREASTS WITH ORANGE SHERRY GLAZE
2 tsp sesame oil , divided (dark) 3 3/4 oz Mushrooms, brown, fresh (shiitake caps, 2 cups) 2 tbsp fresh chopped green onion , minced 1 tbsp fresh ginger root , peeled and grated 3 tbsp low sodium teriyaki sauce , divided 16 oz boneless skinless chicken breasts (4 4oz breast halves) 1/2 tsp grated orange peel 1/4 cup Juice, orange, fresh 1/4 cup cooking sherry (dry) 1 honey 1 pinch fresh chopped green onion (optional)
1. Pour 1 teaspo0n oil in a frying pan and heat over medium heat. Saute mushrooms, green onions, and ginger 3 minutes. 2. Put mixture into a bowl and mix in 1 tablesp0on teriyaki sauce. 3. Slice a horizontal pocket in, but not fully through chicken. Sthingy 1 1/2 tablespo0ns of mushroom mixture into pocket. 4. Pour 1 teaspo0n oil in a frying pan and heat over medium high heat. Cook chicken 6 minutes per side of until full cooked. Take chicken out of pan and reserve in a warm place. 5. Mix 2 tablesp0ons teriyaki sauce, orange rind and juice, sherry, and honey into the pan, scrape bottom of pan to release browned bits. Bring mixture to a boil. Cook 2 minutes or until mixture is reduced to 1/4 cup. Serve sauce with chicken and top with green onions.
Additional Information This glaze also works great on shrimp, scallops, or salmon.
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Apr 12, 2009 13:44:38 GMT -5
Post by Laura on Apr 12, 2009 13:44:38 GMT -5
This is another great one from dLife, the diabetic's best online helper. It is not nearly as scary as it sounds. If I can do it, anybody can. In fact, the first time I made it, I had to use olive oil and dried ground ginger. I still don't have any sesame oil, but now I have fresh ginger, which I believe you really can't substitute for. But I did, and it was fine. Next time it will be better. Just make sure you pound your chicken breasts before you cut and stuff them, or they will not cook evenly. And throw away the shiitake stems, they are tough. SHIITAKE-STUFFED CHICKEN BREASTS WITH ORANGE SHERRY GLAZE 2 tsp sesame oil , divided (dark) 3 3/4 oz Mushrooms, brown, fresh (shiitake caps, 2 cups) 2 tbsp fresh chopped green onion , minced 1 tbsp fresh ginger root , peeled and grated 3 tbsp low sodium teriyaki sauce , divided 16 oz boneless skinless chicken breasts (4 4oz breast halves) 1/2 tsp grated orange peel 1/4 cup Juice, orange, fresh 1/4 cup cooking sherry (dry) 1 honey 1 pinch fresh chopped green onion (optional) 1. Pour 1 teaspo0n oil in a frying pan and heat over medium heat. Saute mushrooms, green onions, and ginger 3 minutes. 2. Put mixture into a bowl and mix in 1 tablesp0on teriyaki sauce. 3. Slice a horizontal pocket in, but not fully through chicken. Sthingy 1 1/2 tablespo0ns of mushroom mixture into pocket. 4. Pour 1 teaspo0n oil in a frying pan and heat over medium high heat. Cook chicken 6 minutes per side of until full cooked. Take chicken out of pan and reserve in a warm place. 5. Mix 2 tablesp0ons teriyaki sauce, orange rind and juice, sherry, and honey into the pan, scrape bottom of pan to release browned bits. Bring mixture to a boil. Cook 2 minutes or until mixture is reduced to 1/4 cup. Serve sauce with chicken and top with green onions. Additional Information This glaze also works great on shrimp, scallops, or salmon. This sounds absolutely delicious Lynn. Thank you for the recipe. Being diabetic myself, and also my hubby, I always try and look for recipes that are low in calories and nutritious. People are under the impression we have to eat special food. Not so. There is in reality no 'diabetic diet' to follow. As you know, we can eat most everything, but have to watch the carbs and sugar. Otherwise, we can eat everything in moderation. I have a few diabetic cookbooks and I think because some of us here do have the disease, I will post a recipe or two.
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Apr 12, 2009 13:48:27 GMT -5
Post by Laura on Apr 12, 2009 13:48:27 GMT -5
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Apr 13, 2009 12:42:23 GMT -5
Post by puhlease on Apr 13, 2009 12:42:23 GMT -5
This sounds absolutely delicious Lynn. Thank you for the recipe. Being diabetic myself, and also my hubby, I always try and look for recipes that are low in calories and nutritious. People are under the impression we have to eat special food. Not so. There is in reality no 'diabetic diet' to follow. As you know, we can eat most everything, but have to watch the carbs and sugar. Otherwise, we can eat everything in moderation. I have a few diabetic cookbooks and I think because some of us here do have the disease, I will post a recipe or two. My pleasure Laura. Dlife is a great resource. They have thousands of recipes and you can search by ingredient, too. It is great if you have a favorite food but are looking for a different or healthier way to prepare it. All the recipes have nutritional information and diabetic exchanges listed with them.
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Apr 13, 2009 21:18:23 GMT -5
Post by g1 on Apr 13, 2009 21:18:23 GMT -5
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Apr 13, 2009 22:20:21 GMT -5
Post by moonstone on Apr 13, 2009 22:20:21 GMT -5
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Apr 14, 2009 12:08:03 GMT -5
Post by puhlease on Apr 14, 2009 12:08:03 GMT -5
Nichol's Garden nursery in Oregon has a free mail order catalog with herb seeds and plants, winemaking supplies, and books on making wine. They also have vinegar, beer, cheese, etc. kits and books and supplies. Great source for culinary, medicinal, or just aromatic herbs.
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