Here is a recipe that you might want to save! (1,454 views)
leahamm
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Post by leahamm on Sept 8, 2016 10:32:50 GMT -5
HI always use 1 teaspoon of salt (I use Morton's Kosher) when I make this recipe. In fact, I've already made 9 batches of it in the past week and a half. Here is the recipe as I have made it for the past couple of years - I've tinkered with it slightly and have never had a butter pooling issue since.
Almond Roca (Adapted from BBCL - Anna)
3 cups sliced almonds, divided 4 sticks (1 pound or 2 cups) unsalted butter 3/4 cup water 1 teaspoon salt scant 2 cups granulated sugar 2 tablespoons Lyle's Golden Syrup or light corn syrup 1 teaspoon baking soda 12 ounces fine quality milk chocolate, chopped
Preheat oven to 350 degrees Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven until they turn a light brown, stirring occasionally, about 6-8 minutes. Remove from the oven and allow to cool. Slightly crush almonds. Set aside remaining almonds for use later on." Cover a 10" X 15" baking pan with foil and set aside. Place butter, water and salt in a large heavy bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the butter has melted. Stir in sugar and Golden Syrup (or corn syrup). Attach a candy thermometer inside the pan and leave the heat on medium. Bring mixture to a boil and cook, without stirring, until the temperature reaches 240 degrees. Stir in the remaining 2 cups almonds. Keep stirring until the temperature reaches 295 to 300 degrees. Remove pan from the heat and carefully stir in baking soda. Working quickly, pour mixture into the prepared pan, gently pushing hot candy into the corners with a heat-safe spatula if needed. This will begin to set very fast so don't mess around too much. Wait 5 minutes, then sprinkle chopped chocolate over the top of the candy and let sit for 5 more minutes. Using a small off-set spatula, spread the softened chocolate evenly over the top. Sprinkle with the crushed almonds and let cool at room temperature for about 60 minutes. Place in the refrigerator and let sit until the chocolate has set. Break into chunks with a knife or your hands.
Makes about 3 1/2 pounds." (Posted by Joe - Healthy in MN)
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gobluem82
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Post by gobluem82 on Sept 8, 2016 12:44:51 GMT -5
Thank you for posting this recipe! This is definitely one of the recipes I wanted to save but hadn't gotten around to it yet. This also gives me a chance to try out posting on the new board!
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applecrisp1
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Post by applecrisp1 on Sept 8, 2016 19:30:53 GMT -5
I've never made the Almond Roca, but certainly have read the rave reviews. I'm a pretty basic baker, and making candy is a bit intimidating to me. Plus, given how good people say it is, this could be a very good thing.
Here's two more.
I made this once years ago (not because it wasn't good!). This is certainly one of the most popular recipes on the CLBB.
The oh so famous, SandyM's Oven Baked Beef Stew
1 Tbsp. oil 2 lb. stew meat, cut in 1�" cubes 1/3 c. flour or 1/4 c. cornstarch 1 tsp. salt 2 tsp. garlic powder 1 tsp. marjoram 12 oz. can diced tomatoes, undrained 10 oz. beef or vegetable broth 1/2 cup dry red wine 2 cups cube peeled potatoes 1 cup sliced celery 4 medium carrots, sliced 3 small onions, quartered 1/4 tsp. pepper
Preheat oven to 325�. Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper. Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently. Add remaining ingredients, mix well. Cover; bake for 2 hours or until meat is tender, stirring twice during baking.
GREAT reviews on the CLBB – some used real garlic, whatever you have, some subbed oregano, very forgiving. Some added barley, or left out potatoes if freezing.
And another super popular recipe, Jewels Green Beans. I've made this one many times over the years. I don't buy bouillon so change up a bit and use Minors chicken base etc.
Garlicky Green Beans
Recipe By :jewel from the cl board
1 lb fresh green beans -- cut into 3" pieces
2 TBS butter
3 cloves garlic -- finely minced
1 tsp chicken bouillon granules (not cube!)
1/4 cup white wine
salt and pepper to taste
Steam or boil green beans for 4-5 minutes until crisp-tender.
In medium skillet over medium heat melt butter, add garlic, and saute for 3 minutes or until tender and fragant.
Add green beans, stir well to coat with the butter/garlic mixture, sprinkle chicken bouillon over beans and stir to mix, then saute another 5 minutes to desired doneness.
Turn heat up to medium high, then pour in the wine and let it sizzle and evaporate most of the alcohol. Lower heat, add salt and pepper to taste, and stir thoroughly. Serve immediately!
NOTES : These have become a regular addition to our table! Frozen green beans work OK, fresh is much better! Enjoy!--Jewel
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applecrisp1
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Post by applecrisp1 on Sept 8, 2016 21:57:19 GMT -5
I made this over the weekend since I had friends over. It is one of my favs that I got off the CLBB years back. I only make it every few years but IMO it is soooo much better than anything you can buy.
Roasted Vegetable Spread Recipe (courtesy Alton Brown)
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 1 3/4 cups spread
1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt
Freshly ground black pepper
Challah, foccacia, or pita bread, for serving
Preheat oven to 400 degrees F.
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
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leahamm
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Post by leahamm on Sept 8, 2016 22:04:01 GMT -5
Thanks! I was looking for that, but had forgotten the name.
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sugarbetty
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Post by sugarbetty on Sept 9, 2016 13:19:06 GMT -5
I've been going back through old CLBB threads and pulling a few of people's favorite recipes. I don't have a lot of time, but I wanted to post some of the ones I've found here for others.
I don't post a lot, but I love reading and following all of you.
Cream of Celery Soup hAndyman From: Muriel, Quebec, Canada
Comments: Served with a cheese sandwich and a fresh fruit salad, this soup would be part of a light, balanced meal.
Servings: 6 to 8
3 tablespoons [45 mL] butter or margarine
2 cups [500 mL] chopped celery [leaves and stalks]
1 1/2 cups [125 mL] chopped green onions
1/2 pound [227 g] potatoes, peeled and cubed
3 cups [750 mL] chicken broth
1/2 teaspoon [2.5 mL] salt
1/2 cup [125 mL] milk, or more
1/4 cup [60 mL] chopped celery leaves or green onions [to decorate]
In a casserole, melt butter over low heat. Mix in chopped celery and green onions. Cover and cook over low heat for 10 to 15 minutes, until vegetables are tender. Mix in potato cubes, chicken broth and salt. Cover and cook for 35 minutes, over low heat, until potatoes are tender. Pour in milk. Puree mixture into a food processor or by hand. For a thinner soup, add more milk to desired consistency. Serve, garnished with chopped celery leaves or green onions.
Andy's notes: If desired, cook a clove of minced garlic with the celery and onions for a little more flavour, and add an extra potato for more body. Onions can supplement/replace green onions if need be, and extra celery leaves add extra flavour.
Cream of Artichoke Soup pilgrim from The Spirit of Christmas Cookbook
1/2 cup chopped green onion
2 carrots, peeled and sliced
2 ribs celery, chopped
1/2 cup butter or margarine, divided
4 cups chicken broth
1 can (14 oz) artichoke hearts, drained and sliced
1 can (4 oz) sliced mushrooms, drained
1 bay leaf
1/2 tsp ground thyme
1/2 tsp ground oregano
1/8 tsp cayenne pepper
3 Tbsp all-purpose flour
1 cup whipping cream
Salt and ground black pepper
In a large saucepan over medium heat, saute onion, carrots, and celery in 1/4 cup butter. Add chicken broth, artichokes, mushrooms, bay leaf, thyme, oregano, and cayenne. Simmer 15-20 minutes.
In small skillet, melt remaining 1/4 cup butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream. Add salt and pepper to taste. Cook 3-5 minutes or until slightly thickened and heated through.
Yield: 4-6 servings
White Texas Sheet Cake by valchemist
Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Cake Cakes Desserts
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1 cup water 2 cups all-purpose flour 2 cups sugar 2 eggs 1/2 cup sour cream 1 teaspoon almond extract 1 teaspoon baking soda 1/2 cup butter 1/4 cup milk 4 1/2 cups confectioners' sugar 1/2 teaspoon almond extract 1 cup chopped nuts
In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.
Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.
Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.
NOTES : excellent. I used 2 tsp vanilla in the cake and 1 tsp in the frosting (instead of almond). But I am sure it would have been great with almond! Also, I just used a 1 pound box of powdered sugar. I baked it in a 13x9 pan.
CHOCOLATE BROWNIES JeAnne "The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?" These are probably the fudgiest brownies we've ever tried. In fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.
Active time: 20 min Start to finish: 3 hr 3 sticks unsalted butter, cut into pieces 12 oz fine-quality bittersweet chocolate (not unsweetened), chopped *(used Belgian Bittersweet chocolate) 6 large eggs 1 1/4 cups cake flour (not self-rising) 1 cup plus 2 tablespoons unsweetened cocoa powder, not Dutch process *(used Penzey's) 3 cups sugar 1/2 teaspoon salt *1 cup chopped pecans or walnuts (optional)
Preheat oven to 350F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Stir in nuts. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.
Cooks' note: Brownies keep, layered between wax paper in an airtight container, 5 days. Makes 20 brownies
Gourmet February 2000 You Asked For It The Farm of Beverly Hills, Beverly Hills, CA
Hot Brie Kisses I'm not sure of the original poster
The smooth creamy cheese, spicy pepper jelly and puff pastry make a delicious appetizer.
2/3 pound brie cheese 2 sheets puff pastry hot pepper jelly
Thaw puff pastry at room temperature for about 30 minutes.
Unfold pastry and roll lightly with a rolling pin to remove creases.
Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet.
Lightly spray mini-muffin cups with vegetable oil. Fit a square of dough into each cup. The pointed edges of the dough should extend straight up.
Cut brie into 1/2" squares. Place a piece of cheese into each dough-lined cup. Top with 1/4 teaspoon pepper jelly.
Bake at 400 degrees for 10-15 minutes, or until golden.
Few variations:
Brie with tart cherry jam - I thought this would be my favorite, but the cherry overwhelmed the cheese, not as good as some of the others.
Brie with peach preserves - this was very good. I'll make them again, perhaps with a few slivered almonds on each. The flavors balanced very well.
Cheddar with salsa, which was o.k., fun for something different, but IMHO not as good as the brie/jelly combinations.
Freezing Tips(original poster): When I froze mine, I left them in the muffin tin, sprayed the pan, froze them, then took them out and popped them in the oven. IMO, the puff pastry will stick to the muffin tin if you don't use spray, but maybe when it's frozen, it would pop right out, I've never tried it. I would spray before putting them back in the muffin tin to bake for sure.
Lindrusso's SPINACH BALLS
Recipe By : lindrusso from cooking light board Serving Size : 0 Preparation Time :0:00 Categories : Hot Appetizer
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages frozen chopped spinach -- (10-ounce), thawed and squeezed dry 2 cups crushed herb stuffing mix -- (Peppridge Farms seasoned bread crumbs) 1 cup firmly packed grated Parmesan cheese 1/2 cup butter -- melted 4 scallions -- chopped 3 beaten eggs 1 dash nutmeg
Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350� or until lightly browned. Serve with your favorite mustard for dipping.
Thai Chicken Barley Risotto JeAnne CLBB 4 servings
1 tablespoon sesame oil, divided 1 1/2 cups chopped green onions, divided 2 tablespoons minced garlic, divided 1/2 cup uncooked pearl barley 2 cups vegetable or chicken broth 1 jalapeno chili, minced seeded 1/2 cup packed chopped fresh cilantro, divided 1/2 tsp sea salt 1/8 tsp pepper 1 jalapeno chili, minced seeded 1 chopped lemongrass stalk, fibrous shell removed 1 tsp minced ginger 1 large red pepper, cut into thin strips 1 packed cup sugar snap peas 1 lb shredded chicken 1 cup canned light unsweetened coconut milk 1/2 teaspoon Thai red curry paste (DH has delicate taste buds!) 1/4 cup fresh lime juice 1 tablespoon chicken broth 1 tablespoon light brown sugar 1 tsp reduced sodium soy sauce 1 1/2 tsp rice vinegar chopped peanuts (optional)
1. Heat 1/2 TBSP sesame oil in a heavy saucepan. Add 1/2 cup of green onions and 1 TBSP minced garlic and saute until onions are softened and garlic browned. Add jalapeno, 1/4 cup chopped cilantro, and 1/4 cup of broth. Add barley with salt and pepper. As the barley absorbs broth, add more broth 1/2 cup at a time until barley is cooked and creamy with a little broth left to absorb.
2. While barley is cooking, heat 1/2 TBSP sesame oil in a large skillet. Add remaining onions, garlic, lemongrass and ginger and saute til soft. Combine paste through vinegar in a small bowl. Add chicken and veggies to skillet and saute for a few minutes. Reduce heat and add coconut milk and bowl ingredients to skillet. Add barley and cook until sauce is thickened and absorbed by barley (approx 10 minutes). Add remainder cilantro and stir to combine. Serve warm with chopped peanuts if desired.
6pt per 1 1/2 cup serving
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applecrisp1
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Post by applecrisp1 on Sept 9, 2016 18:40:17 GMT -5
I forgot about some of those recipes, and some I've never tried. Thx for posting!
I was reminded of this old CL recipe after reading another thread. It is one of my favorites of all time and screams Fall! You can tell the recipe is old since it says use "margarine or butter".
Cinnamon-Apple Cake
The cream cheese in the batter give this cake lots of moisture. Because it's so tender, use a serrated knife for cutting. 1 3/4 cups sugar, divided 3/4 cup (6 ounces) block-style fat-free cream cheese, softened 1/2 cup butter or stick margarine, softened 1 teaspoon vanilla extract 2 large eggs 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon 3 cups chopped peeled Rome apple (about 2 large) Cooking spray
Preheat oven to 350°. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.
Yield: 12 servings
NUTRITION PER SERVING CALORIES 281(28% from fat); FAT 8.7g (sat 1.8g,mono 3.7g,poly 2.6g); PROTEIN 4.8g; CHOLESTEROL 39mg; CALCIUM 89mg; SODIUM 234mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 46.3g
Cooking Light, JANUARY 2000
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applecrisp1
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Post by applecrisp1 on Sept 9, 2016 23:35:20 GMT -5
I'm thinking of making this old CL recipe that was very popular at one time. I haven't made it in awhile but that almost finished jar of orzo, well, just needs to be finished. And, WF has a sale on shrimp. Basil Shrimp with Feta and Orzo www.myrecipes.com/recipe/basil-shrimp-with-feta-orzo (I've never used the foil oven bag mentioned in the instructions, I just tightly cover the baking pan with foil).
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applecrisp1
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Post by applecrisp1 on Sept 10, 2016 20:51:41 GMT -5
Another super popular recipe that I've made a couple of times over the years (sometimes changing it up and using a different sauce). I was thinking of adding some quick meals to the freezer, and this might make the list.
Four-Cheese Stuffed Shells with Smoky Marinara
This dish goes straight from the freezer to oven - no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.
1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups Smoky Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
Preheat oven to 375°.
Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.
Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).
Spoon or pipe 1 tablespoon cheese mixture into each shell. Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.
Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.
To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.
Yield: 2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara)
NUTRITION PER SERVING CALORIES 470(30% from fat); FAT 15.7g (sat 8.8g,mono 4.7g,poly 0.9g); PROTEIN 28.3g; CHOLESTEROL 47mg; CALCIUM 508mg; SODIUM 916mg; FIBER 5.3g; IRON 3.8mg; CARBOHYDRATE 52.7g
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andrea
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Post by andrea on Sept 10, 2016 21:16:32 GMT -5
This is my favorite recipe that I got from the CL board. It was posted by Linda in MO. My whole family makes this recipe now, and everyone always wants the recipe when I bring these anywhere.
Three-Bean Baked Beans
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb. thick-sliced bacon -- diced
1 medium onion -- diced
1 medium red bell pepper -- diced (optional)
1 can Bush's Original Baked Beans -- (32 oz.) undrained
1 can baby butter beans -- (16 oz.) rinsed and drained
1 can great northern beans -- (16 oz.) rinsed and drained
3/4 cup packed brown sugar
1/3 cup cider vinegar
1/3 cup BBQ sauce
1/4 cup ketchup
2 T. maple syrup or molasses
2 T. dijon mustard
1/2 t. ground chipotle powder or chili powder -- (1/2 to 3/4)
fresh ground pepper -- to taste
In a large skillet, cook bacon until crisp over med-low heat. Scoop out with a slotted spoon and drain on paper towels.
Drain off some of the bacon grease, leaving 1 or 2 T. Cook the onion and red pepper over med. heat in the bacon grease until done.
Combine everything together and pour into a greased deep casserole dish. Bake, uncovered, at 350 degrees for 1 hour or until beans reach desired thickness.
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Post by Catbatty on Sept 10, 2016 21:52:10 GMT -5
Here is a recipe that uses brown rice. I liked it more as time wore on...especially when I was really into watching my weight and delighted at anything edible. ~ Catbatty (PS: I posted this back in 2003 to the Cooking Light forum.)
* Exported from MasterCook *
Cranberry Rice Pilaf
Recipe By :Vegetarian Times, Jan. 2003 Serving Size : 6 Preparation Time :0:00 Categories : Rice
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups vegetable stock -- I used chicken broth 1 cup brown rice -- (short grain) 1 tablespoon fresh lemon juice 1 medium Granny Smith apple -- peeled and diced 1 tablespoon olive oil 1 clove garlic -- minced 1/2 cup sliced green onions 1 stalk celery -- thinly sliced 1/4 cup dried cranberries 3 tablespoons chopped Italian parsley
1. Heat stock in saucepan over medium heat until boiling. Stir in rice, and bring to second boil. Reduce heat to low, cover and cook for 40 minutes, stirring occasionally.
2. Meanwhile, drizzle lemon juice over diced apple, and set aside.
3. Heat oil in medium-sized saucepan over medium-high heat for 1 minute. Add garlic, scallions and celery, and saute for 3 minutes. Add cooked rice, diced apple, cranberries and parsley. Mix thoroughly, reduce heat to low and cook 8 minutes.
Per serving (according to VegTimes): 201 cal; 3g prot; 3g total fat (.5g sat. fat); 40g carb; 0mg chol; 41 mg sod; 3g fiber; 13g sugars
S(Tasted and Typed by): "Catbatty" - - - - - - - - - - - - - - - - - - -
NOTES : I had to search hard to find the short-grained brown rice...but I was determined. I liked this dish a lot. I think my husband and I both liked it even better the following day.
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leahamm
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Post by leahamm on Sept 11, 2016 12:53:54 GMT -5
Psycho Chicken ~ Recipe by CLBB member Gremi "This recipe is simply something I threw together one night. After posting it on Cooking Light's bulletin board it became such an enormous success, it was suggested I submit my recipe to the magazine. Cooking Light's version." www.food.com/recipe/original-psycho-chicken-105446
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Post by beth on Sept 28, 2016 14:51:51 GMT -5
I have most or possibly all of these (and am going to check), but I'm glad to have the link to the Original Psycho chicken. I want to pass that one, with the note, to my sons. It looks like the rest of you were bouncing back and forth and posting things here. It might have been good had I joined and combined efforts, but I didn't know how to juggle any more balls than I already had moving. I will try to see if I have anything to add. The recipes of mine that were included in the CLBB Cookbook were breads (Sourdough waffles, Sourdough Pizza Crust and Frisian Sugar Loaff), Pepper Jelly and my grandmother's (Nonnie's) Dutch Santa Claus Cookies. If anyone would like them here, I'm happy to post -- here or in subject threads I figure the cookies can go th the cookie thread or a holiday cookie thread. You know we will have one.
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Gail
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Post by Gail on Sept 28, 2016 16:37:25 GMT -5
I have most or possibly all of these (and am going to check), but I'm glad to have the link to the Original Psycho chicken. I want to pass that one, with the note, to my sons... It's not the ORIGINAL recipe, y'know... I didn't figure the folks on that site would necessarily cotton to the weird remarks contained in the original recipe, so I gave them a boring version. (Boring but technically accurate.)
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Post by beth on Sept 28, 2016 18:24:13 GMT -5
I have most or possibly all of these (and am going to check), but I'm glad to have the link to the Original Psycho chicken. I want to pass that one, with the note, to my sons... It's not the ORIGINAL recipe, y'know... I didn't figure the folks on that site would necessarily cotton to the weird remarks contained in the original recipe, so I gave them a boring version. (Boring but technically accurate.) The I have to wonder if I have the original. I remember the comments describing the technique differently, but I like that the comment above the recipe reinfoc=rces the importance of the technique. I think my youngest would appreciate the true original. LOL And the garlicky chicken.
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Post by swedishcook on Oct 1, 2016 16:05:53 GMT -5
Regarding the Hot Brie Kisses, I found the following in my files:
Hot Brie Kisses Chefbecky Original Source: Akron Beacon Journal's food section. Chefbecky: I tend to make a fairly major sub -- I use apricot preserves instead of the hot pepper jelly. I just love fruit flavors with brie, and I thought the pepper jelly would be too intense, though usually I love spicy foods. Everyone loves them -- people were actually waiting by the oven for them to come out at last year's holiday open house. I usually cut out all the pastry and line the muffin tins, and then I just plop the cheese pieces and a dollop of the preserves in at the last minute. Either way, you won't be disappointed!
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cfrosty
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Post by cfrosty on Oct 24, 2016 13:25:28 GMT -5
Hi Beth, Our future son in law was telling me about his Grandmother's Pepper Jelly and asked if I would make him one. His Grandmother passed earlier this year. I came on here to check on the Psycho Chicken recipe (my chicken is larger than the one stated in the recipes so was looking to see if anyone left a comment on how long for a larger bird) and saw your reference to Pepper Jelly. Would you mind posting that when you have time? Thank you. Carrie
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emptynestmom
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Post by emptynestmom on Oct 24, 2016 13:34:29 GMT -5
How about Jewel's Better Than Sex Peanut Butter Ice Cream? That is a real winner at our house...I have made it with the FF Sweetened Condensed Milk and the FF Half and Half...and it is really good...but add in the regular Sweetened Condensed Milk and the Half and Half (or cream) and it raises the bar a lot...I always add in the mini chocolate chips, seems to complete it...note: if you are going to keep it in freezer for longer than a few hours be prepared for the lower fat version to be pretty hard, you will have to leave it set out to soften up a bit - but it doesn't hurt the flavor!!!
Peanut Butter Ice Cream (Better Than Sex)
¼ cup sugar 3 large eggs 1 cup skim milk ½ cup creamy peanut butter 1 cup Fat Free Sweetened Condensed Milk ½ cup Fat Free half & Half 2 tsp vanilla
In a medium mixing bowl beat the sugar into the eggs until slightly thickened and pale yellow. Set aside. Bring the milk to a simmer in a medium saucepan over low heat. Slowly beat the hot milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon or whisk until the custard thickens slightly. Do not let the mixture boil or the eggs will scramble. Remove from the heat and beat in the peanut butter with a whisk.
Pour the hot custard through a strainer into a large clean bowl. Allow to cool slightly, then whisk in the condensed milk half and half and vanilla. Cover and refrigerate until cold or overnight.
Optional: ½ cup mini chocolate chips.
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