Official Phatmass Recipe Swap Thread

[Sojourner]

Great recipes guys! Keep em coming. Maybe if we get enough dUSt can compile a PM recipe book and sell it through the store. Like church ladies do.


And hey, IP, I'd love your chicken recipe ... :

[goldbug16]

OKay, this stuff is wicked tasty and really easy to make.

[b]Irish Cottage Bread[/b]

1 cup oatmeal
2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt

Soak oatmeal in milk for 15 minutes. Stir together 1 cup of flour, baking powder and salt. Add to milk mixture. Work in remaining flour. Dough will be very stiff. Turn onto a floured board and knead into a smooth firm ball, about 1 minute. Place on greased baking sheet. Slice the top of the dough ball into quarters, but not through the bottom. Bake at 375 degrees for 1 hour. Remove immediately from sheet.

If it turns out dense, then you did perfectly. It is supposed to be that way. :

[IcePrincessKRS]

[quote name='Tindomiel' post='1283336' date='May 29 2007, 11:34 AM']POTATO PANCAKES

6 potatoes
1 small onion
2 tsp. salt
3 eggs
1/4 cup flour
1/2 tsp pepper
2 tbsp cooking oil
nutmeg to taste

Grate the potatoes into a bowl. Chop the onion very finely (or add onion powder to taste), and add that and the other ingredients. Bake like other pancakes on hot greased skillet. Spread a little and bake until golden brown. Good with applesauce, sour cream, or plain.[/quote]

I have a sweet potato pancake recipe thats VERY similar to this one, you'd basically just substitute about half of the regular potato with sweet potatoes. Its really good... My Adrienne doesn't like them (at least not when [b]I[/b] make them... when Grandma makes then its a whole different story), but everyone else does.


[quote name='Terra Firma' post='1283342' date='May 29 2007, 11:42 AM']And hey, IP, I'd love your chicken recipe ... :[/quote]

Ok, I'll post it. it might take me a while, like later on tonight (my time) but I'll do it (I have a lot of errands to do today, I actually shouldn't be online right now. )

[homeschoolmom]

(952) 432-7111... That's the number for Ole Piper Inn... They deliver.

[IcePrincessKRS]

[quote name='homeschoolmom' post='1283719' date='May 29 2007, 08:42 PM'](952) 432-7111... That's the number for Ole Piper Inn... They deliver. [/quote]

[Thy Geekdom Come]

Mokey Surprise (Mokey is my mom's nickname):

[i]This is a stir-fry mixed with a casserole ("hotdish" for those of you with HS before your names), so measurements aren't exact. Change them according to your specifications[/i]

4-6 boneless chicken breasts (or preferred cut, boneless)
1 cup diced apples
1 cup raisins (for extra tartness, add some dried cherries)
1 diced onion (whichever variety you prefer...I prefer sweet, myself)
1 cup mushrooms
1 kielbasa link, sliced
1 cup nuts (pecans or almonds work best)
1 large package of egg noodles or rice

1. Brown the chicken.
2. While browning the chicken, sautee apples, raisins, onion, mushrooms, kielbasa slices, and nuts.
3. Place chicken in a casserole dish and pour sautee over it. Cook at 350*F one hour or until chicken is done.
4. Serve over rice or egg noodles.

Very delicious combination of sweet and savory. Add peppers for a bit of spice.

[Norseman82]

[url="http://www.chicagotribune.com/news/columnists/chi-kasschicken,0,7848526.column"]Beer can chicken[/url]

[IcePrincessKRS]

Brine Solution for Chicken or Turkey

1 cup salt per gallon of water --- use enough water to cover chicken. Thyme, bay leaves, and/or rosemary may also be added to the water. (With brining you may need to keep the chicken in the oven a few extra minutes to brown the skin, but the meat will remain juicy and tender.) Clean bird and place in large bowl or pot and cover with brine solution. Refrigerate and soak several hours or overnight (24 hours is ideal, but less time can be used it the occasion requires it).

Roast Chicken with Vegetables

This recipe is for a bird that weighs approximately 4 pounds, for a larger bird you will want to increase the ingredients slightly. It should feed 4-7 people depending on bird and appetite sizes.

Use a large baking pan or cookie sheet (you need the extra space for the veggies), set a roasting rack in the center of the pan. The veggies will absorb the juices that drip from the bird so you won't be able to make a pan gravy.

Preheat oven to 400 degrees.

Toss together to coat and combine:
2-3 potatoes, quartered, peeling isn't necessary unless you don't like the skin
2-3 carrots sliced into 1 inch pieces
2-3 med. onions, quartered (peeled)
2-3 stalks of celery, sliced into 1-2 inch pieces (the recipe calls for that many, I actually used a couple more)
3-5 Tbs. butter, melted
1/2-3/4 tsp thyme
1/2-3/4 tsp salt
ground pepper to taste

Remove neck and giblets from chicken, rinse and pat dry (if you've brined your bird you'll have already cleaned it before brining and only need to lightly pat it dry). Generously rub the skin and body cavities with salt. Arrange the bird on the roasting rack. Brush the skin (mainly the breast and leg areas) with melted butter (about 2-3 Tbs.) [I also like to rub a bit of thyme on the bird and stick some extra celery, onion, and bay leaves inside--you don't eat those--and sometimes even a few apple chunks both inside the bird and with the other vegetables]. Scatter vegetables around the chicken (if your bird is bigger than 4 lbs wait until only 1 hour is left on the cooking time before adding the vegetables). For a 4 lb bird you should bake it approximately 55-65 minutes, for a larger bird cook it 1 hour for the first 4 lbs. plus 8 minutes for each additional pound. Stir the vegetables every 15-20 minutes during cooking. (If you have a meat thermometer when the temp registers about 180 your bird should be done.)

When the bird is done, if there are enough browned bits on the bottom of the roasting pan you may take the pan (after chicken and veggies have been removed) and place it over 2 burners on your stove, set to med. heat, and pour on 1/2 cup chicken stock (canned, home made, or made with bullion); bring the liquid to a simmer and scrape with a spoon until the browned bits are dissolved. This sauce can be drizzled over chicken and veggies if desired.

Since there are so many vegetables cooked with the chicken the only other side I usually make veggie-wise is a big salad (I put whatever I feel like in it, so they're often loaded with veggies and very colorful, but make it however you like). You can also serve it with bread or applesauce, whatever you like to have as side dishes. (But thats kind of a "duh" thing, huh?)


Now I'll go get my other cookbook so I can post the mozzarella-basil stuffed chicken breast recipe.

[IcePrincessKRS]

Chicken Breasts Stuffed with Tomato and Mozzarella

(This is a small recipe, but EASILY increased)

2 boneless, skinless chicken breasts
2 plum tomatoes
1/2 cup shredded mozzarella
3 Tbs. chopped fresh basil leaves (for those who don't have a garden or know where to obtain fresh basil you can usually get these in the produce section of your grocery store, in a pinch you could use dried, but fresh is WAYYYY better)
1/8 tsp. salt
1 Tbs. olive oil (extra virgin, cold pressed is THE best)
1 clove garlic, sliced
2 Tbs dry Marsala wine (if you don't have Marsala any dry will will do, I've used a variety of wines and it always turns out well)
1/2 cup chicken broth

Slice one tomato, dice the remaining tomato. Set aside.

In a small bowl combine mozzarella and basil.

With a sharp knife make a shallow cut lengthwise down the center of each chicken breast. Gently inserting the knife in the opening cut a pocket in one side of the breast, cutting through top and bottom to form an open flap. Repeat with remaining side (repeat with each additional breast). Arrange tomato slices and mozzarella mixture in center of breast. Fold left and right sides of breast over stuffing. From short side roll stuffed chicken breast jelly-roll style; fasten edges with toothpicks. Sprinkle each with salt and pepper.

In 10 inch skillet heat olive oil. Cook chicken and garlic over med. heat turning frequently, 10-12 minutes or until chicken is lightly browned and cooked through. Remove chicken rolls to plate, pour off fat from skillet.

Add wine to skillet. Bring to a boil for 1 minute, scraping up any browned bits from bottom of pan. Add chicken broth and diced tomato. Return chicken to pan. Bring to a boil over high heat, reduce heat to low, cover and simmer 5 minutes.

Serve hot with whatever sides suit your fancy.

[Archaeology cat]

Got this from my aunt. Haven't made it in a while, though. Maybe it's time to make it again.

Monkey Bread
Preheat oven to: 350°F/175°C Baking time: 40 minutes

For a large portion (I usually cut it in half b/c it's just my husband and me):
4 cans Pillsbury country biscuits
Abt 1 c pecans, chopped (I omit, don't like pecans all that much)
1 c sugar
2T cinnamon
½c butter
1/3c brown sugar

Cut/tear biscuits into quarters. Put them in a bag with sugar & cinnamon and shake to cover (I usually do this half at a time). Heat the brown sugar with the butter so the butter is melted (I usually do this in the microwave). Grease a bundt pan. Put in half the pecans, layer half the biscuits, put half the brown sugar/butter mixture. Repeat so brown sugar is last. Bake and check it around 30 minutes. It’s done when you taste a piece of the exposed top and it doesn’t taste too doughy. Let it sit a couple of minutes (but not longer) before taking out of bundt pan.

Maybe later I'll put up my stuffed peppers, or some other tasty treat.

[Sojourner]

[quote name='IcePrincessKRS' post='1284128' date='May 30 2007, 04:33 AM']I'm so groovy. Did I ever mention I looooove cookbooks. I actually really enjoy cooking. I used to hate it, but I don't anymore.[/quote]
I do too! I started out baking, and still love to bake, but you can be so much more creative with cooking ... I really love dreaming up a new dish or just throwing together whatever sounds good from my fridge and ending up with something tasty. I think it just takes a little confidence and familiarity with ingredients and blending flavors. My parents, who are simple folk who enjoy simple food, are not quite sure where I came from, haha.

Edited May 30, 2007 by Terra Firma

[IcePrincessKRS]

Soooo... what? No one else around here cooks?

[IcePrincessKRS]

(I am going through using the search tool and posting all the recipes we've posted in the past... I'm a nerd.)

Missionseeker's Ginger Cookies

4 and one half cups all purpose flour
4 tsp. ground ginger
2 tsp. baking soda
1 & 1/2 tsp. gound cinnamon
1 tsp ground cloves ( I always use allspice because we never have cloves)
1/4 tsp. salt
1&1/2 cups of shortening
2 cups of (granulated) sugar
2 eggs
1/2 cup molasses
3/4 cup coarse or gran. sugar.


Mix together the flour, ginger, soda,cloves, cinnamon, and salt. Set it aside

Beat the shortening until softened, gradually add the 2 cups of sugar beat it untill it's fluffy. boink.gif
Add the eggs and molasses; beat well
Add half of the flour mixture and beat untill combined. The rest of the flour you'll have to do with a wooden spoon.

Then scoop them and roll them into a ball and roll them in the other sugar.

{My mom said she never put peanut butter in them but she did put pumpkin in but she doesn't know hpw much I guess you'd put it in with the eggs and molasses and add a little more flour.}

They bake at 350 for (the recipe says) 10 to 12 mins.



Sorry it took so long they are yummy, though.

[IcePrincessKRS]

Old Joe's Chocolate French Toast

serves: 1

1 egg
1 TBSP milk
nutmeg to taste
1 bar of milk chocolate
2 slices of bread

1. set griddle or stove top at medium to medium-high heat (add butter to grease if needed)

2. mix egg, milk, and nutmeg in a bowl

3. take 1 slice of bread and dip one side of it in the egg mixture

4. unwrap chocolate bar and place on the undipped side of bread-slice (make sure chocolate bar doesn't go over edges of bread)

5. dip another slice of bread in egg mixture on one side

6.place second bread slice on top of chocolate with the egg mixture facing up

7. place the whole thing on the griddle or pan
8. after a minute or two, turn the heat down so that the chocolate melts and the bread doesn't burn.

9. a few minutes later or when the bread on the underside starts to turn a light brown, turn the whole thing over and cook on the other side for a few minutes

10. remove from pan and sprinkle some confectioner's sugar on top

Enjoy!

[IcePrincessKRS]

Paula Dean Krispy Kreme Bread Pudding (With Butter Rum Sauce) Originally Posted by ShortNun


2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 (9-ounce) box raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows

Preheat oven to 350 degrees F.

Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.

Bake for about 1 hour until center has jelled. Top with Butter Rum Sauce.

Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste

Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.