|
Post by TWD Zone Site Admin & Owner on Sept 18, 2015 0:28:39 GMT -5
You know that 'Signature Dish' that you always take to the office potluck or family dinner or just make for yourself.
|
|
|
Post by Ripley on Sept 20, 2015 18:34:20 GMT -5
I have several, having inherited my grandmother's recipe box. Some are mine, others hers, still more shared from generous friends. Rosie, it it OK to post those recipes or photos here? Thanks.
|
|
|
Post by TWD Zone Site Admin & Owner on Sept 20, 2015 21:07:18 GMT -5
Sure, I am hoping we can get some great recipes posted for everyone to enjoy.
|
|
|
Post by Ripley on Sept 28, 2015 20:24:17 GMT -5
What excited me most about cooking and making great food for those I love are the stories behind recipes and dishes that become part of our traditions.
My father loved the pimento cheese recipe my mother brought to their marriage so much that he ate it every day. She ate it often growing up in North Carolina. We always had it for Easter, July 4th, Labor Day and Christmas. Just a few simple ingredients become something special every cook can tweak as desired.
I make Pimento Cheese for holidays or potluck dinners now; it always brings back memories of my dad- the roughness of his tweed jacket against my cheek with the scents of bay rum, tobacco and hospital disinfectant. I feel as if my grandmother is in the kitchen with me, pearls, perfume and cut-glass accent as I grate and stir.
Old Fashioned Southern Pimento Cheese Spread
Ingredients
• 1 lb Extra-Sharp or Sharp Cheddar Cheese (Grandmother used mild)
• ½ Yellow onion, grated with a microplane or on the smallest holes of a box grater
• ½ Cup Duke’s or Hellman’s/Best Brand Mayonnaise (not Salad dressing or mayo with sugar)
• 1/8 teaspoon red cayenne pepper or a few small shakes of your favorite hot sauce (Frank’s Hot Sauce or Sriracha = great)
• ½ jar (8 oz size) roasted red peppers, rinsed and diced fine, or you can substitute a small jar of diced pimentos to save time.
• Kosher salt and fresh ground black pepper to taste
Instructions:
• Grate the cheddar cheese (hile very cold) on the largest side of a box grater. Pre-grated cheese from the store usually has potato starch mised in to avoid clumping; it will ruin the texture if used here.
• Grate the onion, over the bowl with the cheese, using a micro-plane grater or the smallest holes on a box grater. Secret: You want the onion juice, more than the onion flesh to flavor the spread. This secret ingredient makes it wonderful!
• Lightly toss the mayo, ¼ cup at a time with the shredded cheese, onion and pimentos, adding more mayo if the mixture looks too dry. It should hold together and spread well, looking creamy. Add more mayo if you like- Duke’s and Best Foods brand make a huge difference in the taste so do not use another brand.
• Add in the red cayenne pepper or hot sauce, kosher salt and black pepper to taste. Refrigerate for 2 hours to allow the flavors to meld and taste again. Adjust salt and pepper if necessary. Usually best to make a day ahead and refrigerate.
Serve with the classic Southern pairing of Ritz Crackers, Triscuits, raw vegetables or breads of choice.
|
|
|
Post by TWD Zone Site Admin & Owner on Oct 1, 2015 18:13:31 GMT -5
I'm sure where this originated. Pretty sure it was created as an easier way than grinding fresh cranberries and fresh oranges. I got it from a friend and have been making it for years around the holidays. Never bring home leftovers. I usually make two so I have some to go with Thanksgiving leftovers.
Baked Cranberries
1 bag fresh cranberries (rinse and pick over). 1 cup dark brown sugar or equivalent "real" sweetener of your choice. See notes below. 1 cup orange marmalade - store brand or fancy schmancy - they all work. 1 cup chopped walnuts
Mix together and put into casserole dish. Bake along with the Turkey.
Notes: Recipe is very versatile. I've used honey, coconut sugar, maple syrup instead of sugar. I don't use artificial sweetener like Splenda so can't speak to how that would affect the texture. I've used raspberry preserves instead of orange. I've used pecans instead of walnuts. I've added fresh grated ginger. You can make it as "healthy" as you want. It's a great dish.
I've baked at 350ish along with the turkey (and/or pork loin) and simmered it on a pot on the range top. The cranberries need to pop so the sauce thickens. Stirring every so often helps break up the berries. The ingredients will thicken as it cools.
|
|
|
Post by Ripley on Oct 5, 2015 18:04:34 GMT -5
Rene’s Fresh Creamed Corn
Serves: 4 -6
Ingredients
5 ears fresh corn (about 1 ½ cups of kernals)
2 T butter or margarine
½ cup half and half or whipping cream
1 T sugar
½ t table salt or 1/4 t kosher salt
Dash fresh ground black pepper
Process
• Cut corn kernals from cob, by standing the flat end of the cob on a firm surface and running the blade of a sharp knife straight down the base.
• Scrape the cobs using the flat knife blade to get the corn milk and as much remaining flesh as possible.
• In a cast iron skillet, melt the butter, over medium heat, once butter stops foaming, add the corn, sugar, salt and pepper and fry for 5 minutes.
• Reduce heat to low, cover and simmer for 6-10 minutes taking care not to let the mixture come to a rolling boil and stirring occasionally.
• Leftovers can be refrigerated for 3 days but do not freeze.
• Reheat in a small saucepan adding some water or more cream if needed to thin to the right consistency.
|
|
|
Post by spectre on Dec 13, 2015 4:28:51 GMT -5
I am not a fan of corn but that sounds good Ripley
Barbeque Ribs Spice Rub - 2 T - Brown Sugar
- 1 T - Chili Powder
- 1 t - Paprika
- 1 t - Ground Thyme
- 1 t - Hickory Smoke Flavor
- 1 t - Cayenne Pepper
- 2 t - Cumin
Basting Sauce - 2 T - Maple Syrup
- 2 T - Honey
- 2 T - Ketchup
- 1 T - Molasses
- 1 T - Barbeque Sauce
Directions 1. Preheat oven to 375 2. Rinse the ribs and pat dry. 3. Alternative Step: Sear both sides of the ribs on a gas grill (these totally turn out fine without this step but it does add flavor and texture. 4. Mix the dry rub and apply to the ribs. 5. Tent with Aluminum Foil and place in the middle rack for 1 hour and 40 min. 6. When the timer goes off, start to prepare the sauce. 7. Add all the ingredients to a sauce pan and reduce by half until it is nice and thick and the flavors have joined. This should take about 10 min. 8. Remove the foil and apply half the sauce, then return to the oven for about 10 min. The sauce will get cooked on a little; apply more sauce every 10 min. 9. At the 2 hour mark, check for doneness with a meat thermometer, it should be about done around 2 hours.
|
|
|
Post by spectre on Dec 13, 2015 6:26:28 GMT -5
EDIT: I forgot the Garlic for the rub. And I can't seem to edit my own post?
|
|
|
Post by Ripley on Dec 13, 2015 19:21:04 GMT -5
EDIT: I forgot the Garlic for the rub. And I can't seem to edit my own post? There is a time limit for editing posts spectre, so if you will post it or PM to me, I will edit it back into your post, no worries!
|
|
|
Post by spectre on Dec 14, 2015 19:01:53 GMT -5
Ripley - is that time limit something you can set? I am usually pretty good about keeping my long threads organized in the OP (the prepping thread, for example). Having the ability to edit it later is very useful for doing that.
|
|
|
Post by Ripley on Dec 14, 2015 21:57:22 GMT -5
Ripley - is that time limit something you can set? I am usually pretty good about keeping my long threads organized in the OP (the prepping thread, for example). Having the ability to edit it later is very useful for doing that. Limiting editing time is a pretty standard setting for most forums and is done to prevent what often happened at STD - a person going back later than changing the content of their post 100%. Certain members were known to post a theory, then after being proven wrong in later posts, would go back and edit their first post with the proven info, then claim credit for being the first to have the idea and thus enhance their reputations for "being right". I am sure many of y'all know some members who did this, lol! Here, our members do not do that, so TWD Zone Site Admin & Owner and I will adjust the settings here to enable everyone to edit their posts. In the future, I'd prefer to get PMs with requested changes, thanks.
|
|
|
Post by spectre on Dec 14, 2015 21:58:51 GMT -5
Oh, don't change anything on my account. I think that is a good feature to have (limiting editing) for the reasons you gave.
|
|
|
Post by Ripley on Dec 14, 2015 22:21:48 GMT -5
Oh, don't change anything on my account. I think that is a good feature to have (limiting editing) for the reasons you gave. You make a compelling argument spectre and our members are not in the group who did this- I was just explaining why most sites have that feature. None of those folks were invited here either lol.
|
|
|
Post by spectre on Feb 17, 2016 19:32:58 GMT -5
I gotta a new recipe. I just took my new spice set for a test drive White Bean Chicken Chili Ingredients: - 1 Cup Great Northern Beans
- 3 Chicken Breasts; boneless, skinless
- 1/2 cup Pearled Barley
- 3 Garlic Cloves
- 1 Onion; Spanish
- 1 Red Pepper
- 1 Can Diced tomatoes in Lime juice with cilantro
- 2 Tomatillos; diced
Herb and Spices - 1 tsp. Chili Powder
- 1 tsp. Paprika; Hungarian
- 1 tsp. Black Pepper
- 2 tsp. Oregano (flakes)
- 2 tsp. Savory
- 1 Bay leaf
Garnish: - Cilantro
- Sour Cream
- Shredded Cheese
- Crispy Bacon
- Corn Chips with hint of Lime; crumbled up
1. Soak the beans for at least 8 hours. Drain, rinse and add water back in. Cook on the stove with 2 teaspoons of Savory and 1 bay leaf. 2. When beans are almost done, dice up the chicken in 1" pieces and cook on a skillet. Season the chicken with Paprika and Pepper. 3. Cook the garlic (minced), the onion (diced) and the red pepper (diced) in a wok or other skillet in Olive Oil until translucent. 4. Once the beans are done, drain the water but save some for the stock. Return to the stove and add some chicken broth as well; if you have it. 5. Combine the chicken, pearled barley, garlic, onion and red pepper to the beans and bring to a boil. Add the Oregano and Chili Powder. Simmer for about 20 minutes. 6. Add the tomatoes and tomatillos toward the end. If you cook them too long it changed the flavor. You just want them to be heated up. 7. Add the garnish and salt to taste.
|
|
|
Post by TWD Zone Site Admin & Owner on Feb 17, 2016 20:06:07 GMT -5
That sounds really good spectre. The barley will serve as a thickener of sorts. I usually stir in cornmeal to thicken White Bean Chili/and or mash some of the beans with a fork. Neat that you were experimenting with your spice/herb offering.
|
|
|
Post by Ripley on Feb 17, 2016 20:11:17 GMT -5
Sounds great from the read. Good instructions abs process flow. I'd make and enjoy this!
|
|
|
Post by TWD Zone Site Admin & Owner on Feb 18, 2016 0:25:46 GMT -5
I've never used Tomatillos. They look like they have a husk. Do you peel the husk off? Curious. I might have to try this.
|
|
|
Post by spectre on Feb 18, 2016 7:26:39 GMT -5
I've never used Tomatillos. They look like they have a husk. Do you peel the husk off? Curious. I might have to try this. Yep. They taste sour but fresh. And not too sour. From what I've read, you want to balance your tastes. So you might put something sour, sweet, salty and acidic altogether. Salt always brings out the flavors of other things and that's why it is used so much. Ripley - let me know how it turns out! 8-)
|
|
Kitsune
Woodbury Partygoer
"I will knock you the fuck out if you ever take up smoking." -My friend who's a smoker
Posts: 151
|
Post by Kitsune on Mar 26, 2016 12:16:38 GMT -5
Here's a simple recipe for chicken tacos.
Here's what you need:
-A slow cooker
-Chicken breast
-a can of fire roasted tomatoes
-McCormick chicken taco seasoning
-Napkins (just to be safe).
And here's how to make em:
1. Put the chicken breast in first 2. Dump the fire roasted tomatoes inside. 3. Cook it on slow (about 4-6 hours should do it). 4. In the last hour, mix the seasoning in and cut the chicken up with forks (feel free to do it at your own pace. No hurry).
Hope you enjoy if you decide to try it out!
|
|
|
Post by TWD Zone Site Admin & Owner on Mar 26, 2016 12:34:15 GMT -5
That sounds good and easy Kitsune. I like simple foods with simple ingredients such as this recipe. How many chicken breast halves do you use with one can of tomatoes?
|
|
Kitsune
Woodbury Partygoer
"I will knock you the fuck out if you ever take up smoking." -My friend who's a smoker
Posts: 151
|
Post by Kitsune on Mar 26, 2016 12:48:04 GMT -5
That sounds good and easy Kitsune . I like simple foods with simple ingredients such as this recipe. How many chicken breast halves do you use with one can of tomatoes? It's really good! And since I live on my own, I usually go with 2 pounds (though it's more than enough for leftovers).
|
|
|
Post by zinc on Aug 28, 2016 19:22:54 GMT -5
For the vegans MorganBGone murph deadhead gumby713 I made this a week ago and it turned out amazing Ingredients - dates - cashews - 1 banana - raspberries - coconut milk - soy and rice milk - matcha green tea powder - melted coconut oil - agar agar powder Layer 1 - ~20 dates, cut - ~60 cashew nuts soaked overnight - blend together until you get a sticky base Layer 2 - mix 1 banana, 1 tbsp coconut milk and 1 tbsp of matcha green tea powder in a blender until you get a green liquid consistency - pour it over the base layer On top of the first two layers add some fruit (raspberries or anything else you want). Put it in the freezer for 10 minutes. Layer 3 - blend a small bowl of overnight soaked cashews with 1-2 tbsp of coconut oil and 20-30 ml of soy and rice milk until you get a creamy consistency Apply layer 3 on top and put it in the freezer for 30 minutes Layer 4 - in a pan boil about 40-50 ml of soy and rice milk and add raspberries to it as its boiling - in another pan, mix agar agar powder with some water and add it to the milk + raspberries Pour the jelly-like layer on top and put it in the freezer for about 1 hour and then in the fridge for a minimum 5 hours or overnight.
|
|
|
Post by gumby713 on Aug 30, 2016 20:20:02 GMT -5
For the vegans MorganBGone murph deadhead gumby713 I made this a week ago and it turned out amazing Ingredients - dates - cashews - 1 banana - raspberries - coconut milk - soy and rice milk - matcha green tea powder - melted coconut oil - agar agar powder Layer 1 - ~20 dates, cut - ~60 cashew nuts soaked overnight - blend together until you get a sticky base Layer 2 - mix 1 banana, 1 tbsp coconut milk and 1 tbsp of matcha green tea powder in a blender until you get a green liquid consistency - pour it over the base layer On top of the first two layers add some fruit (raspberries or anything else you want). Put it in the freezer for 10 minutes. Layer 3 - blend a small bowl of overnight soaked cashews with 1-2 tbsp of coconut oil and 20-30 ml of soy and rice milk until you get a creamy consistency Apply layer 3 on top and put it in the freezer for 30 minutes Layer 4 - in a pan boil about 40-50 ml of soy and rice milk and add raspberries to it as its boiling - in another pan, mix agar agar powder with some water and add it to the milk + raspberries Pour the jelly-like layer on top and put it in the freezer for about 1 hour and then in the fridge for a minimum 5 hours or overnight. Well I sure as hell ain't no vegan, but that does look delicious!!
|
|
|
Post by Ripley on Aug 31, 2016 3:48:22 GMT -5
Wow zinc, that looks fantastic and delicious! Great job there and thanks for the recipe. I'm going to try to make this for company coming in September.
|
|
|
Post by Ripley on Sept 7, 2016 14:44:20 GMT -5
Since I hear some folks are looking for ranch dressing and buffalo sauce recipes, here are some great ones:
Randh:
⅔cup sour cream ¼cup buttermilk 2tablespoons minced fresh cilantro leaves (or dill, tarragon, or parsley) 1tablespoon minced shallot 2teaspoons white wine vinegar ½teaspoon granulated garlic ¼teaspoon salt ¼teaspoon pepper sugar or sweetener to tast
Whisk sour cream, buttermilk, cilantro, shallot, vinegar, garlic, salt, and pepper together until smooth. Season with sugar to taste.
|
|
|
Post by Ripley on Sept 7, 2016 14:45:34 GMT -5
Buffalo sauce
MAKES ABOUT 3/4 CUP
Classic Buffalo sauce is made with Frank’s RedHot Original Cayenne Pepper Sauce.
INGREDIENTS
1/2 cup hot sauce 4 tablespoons unsalted butter, melted 1 tablespoon molasses INSTRUCTIONS
Combine all ingredients in large bowl.
I have made this with Frank's hot sauce and it is the best, although other hot sauces (Tabasco etc) can be used and it will be OK.
|
|
|
Post by Ripley on Feb 22, 2017 0:09:18 GMT -5
Test Kitchen posted their perfect garlic bread recipe-this is better than many other versions I've enjoyed
Ingredients
1 teaspoon garlic powder 1 teaspoon water 8 tablespoons unsalted butter ½ teaspoon salt ⅛ teaspoon cayenne pepper 4—5 garlic cloves, minced to paste (1 tablespoon) 1 (1-pound) loaf soft Italian bread, halved horizontally Instructions SERVES 8 NOTE FROM THE TEST KITCHEN A 12- by 5-inch loaf of Italian bread from the bakery section of the supermarket, which has a soft, thin crust and fine crumb, works best in this recipe. We do not recommend using a rustic or crusty artisan-style loaf. A rasp-style grater makes quick work of turning the garlic into a paste. If you bake the bread on a dark baking sheet, start checking for doneness after 4 minutes after flipping the bread in step 3. 1. Adjust oven rack to lower-middle position and heat oven 450 degrees. Combine garlic powder and water in medium bowl. Add 4 tablespoons butter, salt, and cayenne to bowl; set aside. 2. Place remaining 4 tablespoons butter in small bowl and microwave, covered, until melted, about 30 seconds. Stir in garlic and continue to microwave, covered, until mixture is bubbling around edges, about 1 minute, stirring halfway through. Transfer garlic-butter mixture to bowl with garlic powder mixture and whisk together until it forms homogenous loose paste. (If mixture melts, set aside until it solidifies before using.) 3. Spread cut sides of loaf evenly with butter mixture. Transfer bread, cut side up, to baking sheet. Bake until butter has melted into surface of bread and bread is hot, 3 to 4 minutes. Remove baking sheet from oven. Flip bread, cut side down, place second rimmed baking sheet on top and gently press. Return bread to oven, with second baking sheet on top of bread, and continue to bake until cut side of bread is golden brown and crisp, 5 to 10 minutes longer, rotating the baking sheet halfway through. Transfer bread to cutting board. Using serrated knife cut each half into 8 slices and serve immediately.
|
|
|
Post by peachninja on Mar 23, 2017 18:22:46 GMT -5
Peaches and cream cheese cake:
Ingredients:
3⁄4 cup flour 1 teaspoon baking powder 1⁄2 teaspoon salt 1 (3 1/2 ounce) box regular vanilla pudding mix 3 tablespoons soft butter 1⁄2 cup milk 1 egg 15 -20 ounces sliced peaches 8 ounces cream cheese 1⁄2 cup sugar 3 tablespoons peach juice 1 tablespoon sugar 1⁄2 teaspoon cinnamon
Directions:
Beat flour, baking powder, salt, dry pudding, butter, milk and egg with an electric mixer for 2 minutes and pour into an 8-inch square or pie pan. Drain and save juice from sliced peaches. Arrange peaches over batter. Mix cream cheese, sugar and peach juice. Beat until smooth. Spoon over the top, keeping 1 inch from edges. Mix sugar and cinnamon and sprinkle over the top. Bake at 350°F for 30 to 35 minutes.
This is seriously so damn good. My family asks me to make this literally almost every month. I'm like the Grandma cook and I'm in my early 20's, LOL
|
|
|
Post by peachninja on Mar 23, 2017 18:29:34 GMT -5
Peach Pie Smoothie Bowl: Ingredients: 1 1/2 cups frozen peaches 1/2 cup milk of choice 3/4 cup plain non-fat Greek yogurt 1 scoop unflavored or vanilla protein powder (optional) 1 tablespoon almond butter 1 tablespoon honey, but use more if you like it sweeter 1/2 teaspoon cinnamon 1/2 teaspoon vanilla extract pinch of nutmeg Fresh peach slices, granola, toasted sliced almond for toppings and sweetened coconut Directions: In a blender add all of the ingredients except the toppings and blend until smooth. Pour the smoothie into a bowl and top with fresh peach slices, granola, toasted almond slices and coconut. You can remix this with any of your favourite fruit and toppings.
|
|
|
Post by Ripley on Mar 25, 2017 23:40:15 GMT -5
Both recipes sound wonderful peachninja, thanks for sharing with all of us!
|
|