[aka Brett]

Its not really a recipe to to say...but is worth sharing
fried bananas...I know you have heard of them...they sound nasty I know...
but they are good.

So here it goes....hot grease...dropped sliced bananas in the grease and wait,,takes a long time..but worth the wait.

spread them out after cooking..take 3 or 4 q tips and dip in vanilla extract
touch the q tip on the slices to get a little vanilla on them.

You will be hooked

[Cookiegal]

Requested by Dotty.

Mushroom soup chicken recipe.

I use a chicken leg and leave the skin on.

Take one regular size can of condensed cream of mushroom soup and pour it into a bowl or larger measuring cup and add 1/2 can of liquid consisting of mostly milk with a bit of water (this makes a creamier sauce that half and half). Whisk it until it's smooth.

Place the chicken leg in a casserole dish that has a lid (I use Corningware) and I spray it before with a bit of Pam so it doesn't stick around the edges (the dish that is, not the chicken ).

Pour the mushroom soup mixture over the top of the leg, put the lid on and put it in the oven at 350F for 30 minutes and then turn the heat down to 325 and cook for another hour. I baste it a few times with its own sauce during that time.

I serve this with rice as it makes a nice gravy sauce that goes well with rice or even mashed potatotes.

Enjoy!

[dotty999]

Originally Posted by Cookiegal

Requested by Dotty.

Mushroom soup chicken recipe.

I use a chicken leg and leave the skin on.

Take one regular size can of condensed cream of mushroom soup and pour it into a bowl or larger measuring cup and add 1/2 can of liquid consisting of mostly milk with a bit of water (this makes a creamier sauce that half and half). Whisk it until it's smooth.

Place the chicken leg in a casserole dish that has a lid (I use Corningware) and I spray it before with a bit of Pam so it doesn't stick around the edges (the dish that is, not the chicken ).

Pour the mushroom soup mixture over the top of the leg, put the lid on and put it in the oven at 350F for 30 minutes and then turn the heat down to 325 and cook for another hour. I baste it a few times with its own sauce during that time.

I serve this with rice as it makes a nice gravy sauce that goes well with rice or even mashed potatotes.

Enjoy!

Thanks a bunch! all I need to do now is find the oven equivalent for gas and I'm raring to go!

[Bush Lady]

Haven't posted anything here in a LONG time. Have been busy with my blog. http://therecipefile23.blogspot.com/
So here is something now. This is one of the thing plan to put up in November and December. I have everything up to then.
Just go to my name on Facebook. Erika Rost. You will see the things that will be in up to the end of October. There may be a few things that I have changed along to way, because maybe the recipe wasn't in the computer anymore.

BEET AND CARROT CAKE

From the Kitchen of: Pepper

I would add about 1/4 to 1/2 cup crushed pineapple, drained.
3/4 cup oil
1 1/2 cups sugar
3 eggs, separated
1 tsp. vanilla
3 tbls. hot water
2 cups flour
3 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 cup grated carrots
1 cup grated beets
1/2 cup chopped walnuts
• Combine oil, sugar, egg yolks, vanilla and hot water. Beat well. Combine flour, baking powder, salt and cinnamon. Beat into oil mixture.
• Add carrots, beets and nuts, beat well. Fold in stiffly beaten egg whites.
• Spread batter in a greased 9 x 13" pan and bake at 350 for about 50 minutes.

[lotuseclat79]

I just discovered at BJs, the product (2 lbs) Master's Touch Minipeppers (red, yellow, orange).

Last night I just sliced them up and dumped them in the microwave for about 2 mins with a some spinach/cheddar/parmesan stuffed salmon (3 mins total time). It was delicious!

I may start just snacking on the minipeppers - natural sweetness not from sugar or artificiallly sweeted!

-- Tom

[lotuseclat79]

The Science Behind Perfect Boiled Eggs

Nearly every basic cookbook offers conflicting techniques on how it should be done—start the egg in cold water, or gently lower it into boiling water; add vinegar to the water to lower its pH, or add baking soda to the water to raise it; cover the pot, don't cover the pot; use old eggs, or use new eggs, and on and on—but very few offer evidence.

This article covers both hard and soft boiled eggs. And, now I understand the reason behind my sometime failures to get perfect hard boiled eggs, and now how to properly cook soft boiled eggs!

-- Tom

[Farmgirl22]

I'll confess, I despise onions, so I won't be making this, but his description makes it sound pretty good (ya know, considering the sheer volume of onions).

Golden Onion Pie

[lotuseclat79]

Originally Posted by Farmgirl22

I'll confess, I despise onions, so I won't be making this, but his description makes it sound pretty good (ya know, considering the sheer volume of onions).

Golden Onion Pie

Hi Farmgirl22,

You need to slice up an onion at its equator, and then cut the slices into half-moons and separate the layers in a non-stick skillet with regular olive oil or canola oil. Cook for about 25 minutes on medium heat until they caramelize which brings out the onions sweetness. Best to use Vidalia onions for this as they are sweet onions.

To make it interesting, if you like steak and cheese on Italian sub rolls, chop up some thin steak and fry in the same skillet - add the cheese at the last minute over the steak, and line the roll (cut in half) with the onions or top the steak&cheese with them. Yummmm!

Try it out on your hubby first to get his comments if you think you won't like it. But, do take a big bite of the steak&cheese + the caramelized onions. Again, Yummmmm! Who knows, you might even wind up discovering that you like your onions caramelized only - then your next experiment can be with the small onions for Thanksgiving.

-- Tom

[Farmgirl22]

I've had them every which way--they just don't set well with me. I'm not designed for onions, I guess. Not only do I not like the taste, but they give me indigestion that won't quit no matter what I take for it.

[Bush Lady]

Black Coffee Cat Shortbread Cookies
These cookies are tooooo die for!!! Cat-shaped cookie cutters are available at specialty kitchenware stores. The size of your cutter will determine the number of cookies this recipe makes. Preparation time: 30 minutes Cooking time: 15 minutes Makes: About 20-24 cookies
Servings: 20-24
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup cocoa
1 cup butter, at room temperature
1 cup icing sugar
1 tsp pure vanilla extract
4 tsp finely ground espresso beans
3 per cat silver decorating balls
Preparation:
Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour and cocoa until well combined. In another bowl, beat the butter, sugar, vanilla and ground coffee beans until lightened and well combined. Mix in the flour and cocoa until a loose, soft dough forms. Divide the dough in half, and knead and shape each half into a ball. Flatten and shape each dough ball into a thick disc. Set one of the discs on a piece of parchment or wax paper. Set another piece of parchment or wax paper on top (this will prevent the dough from sticking to the rolling pin). Roll out the dough to 1/4inch in thickness. Use a cat-shaped cookie cutter to cut out cookies. Place the cookies on one of the baking sheets. Create eyes and a mouth by decorating the cookies with the silver decorating balls. Refrigerate the cookies for 15 minutes. Repeat with the other piece of cookie dough. Place the oven rack in the middle position. Preheat the oven to 300? F. Bake the cookies, one tray at a time, 15 minutes, or until the cookies are slightly firm to the touch and just cooked through. Note: I used my small coffee grinder to finely grind the espresso beans used in this recipe. Silver decorating balls are available in the baking supply aisle of most supermarkets.

[Bush Lady]

Bacon-Horseradish Potatoes

Ingredients
2 large or 3 medium Idaho potatoes
Salt
Drizzle extra-virgin olive oil
2 slices smoky bacon, finely chopped
1/3 cup sour cream
1 rounded tablespoon prepared horseradish
Freshly ground black pepper

Directions
Peel potatoes and cut them into chunks. Cover potatoes with water and bring to a boil; salt water and boil 12 to 15 minutes until tender. Drain and return to hot pot.

While potatoes cook, heat a small skillet with a drizzle of extra-virgin olive oil over medium-high heat. Brown the bacon then drain and reserve.

Mash potatoes with bacon, sour cream, horseradish and pepper

foodnetwork.com

[Bush Lady]

Baked Potatoes with Roasted Garlic

Roasted garlic is also good spread on bread and stirred into sauces or vinaigrettes. Make an extra head or two; it will keep, tightly wrapped, in the refrigerator for up to three days.

Ingredients
Serves 4
4 whole heads garlic
Extra-virgin olive oil
4 (about 2 1/4 pounds) Idaho baking potatoes
Salt and freshly ground black pepper

Directions
1.Using a sharp knife, score each head of garlic 1 inch from top, and peel away top inch of skin. Scrub the potatoes well, dry them, and prick each several times with a fork.
2.Heat oven to 425 degrees. Rub heads of garlic lightly with olive oil, and wrap them loosely in aluminum foil. Bake garlic and potatoes until garlic is very soft and potatoes are tender, about 1 hour. Serve each potato with a head of garlic; let guests squeeze roasted garlic from skin, and mix it into baked potato along with salt, pepper, and olive oil as desired.

[hewee]

The Baked Potatoes with Roasted Garlic really sounds good.

I have started using lots and lots of fresh Garlic on things so this really has to be good.
Have even over done it with Garlic but then if it is to much I just get some honey and put that on the food.

[Farmgirl22]

OK, I got a bit better measurements this time for my fruit crisp, so I'm going to give you guys my attempt at the recipe. I have really good luck with it, so hopefully you will too.

1 stick butter
1/2 cup brown sugar
Frozen Blueberries, Strawberries, & Peaches in nearly equal amounts
Old-Fashioned Oats
Cinnamon

Melt the butter in the microwave, stir in the brown sugar. Add oats until it resembles a kind of crumb topping, this will probably be around 1 cup(?). You should also add cinnamon to this mix--1 tablespoon maybe? I always just kind of smell it/eyeball it, but we really like cinnamon.

In a 4 quart casserole dish, fill it about half full with the fruit. I usually just kind of dump them in until it looks like the ratios I want, it's pretty fool-proof.

I like to stir in a spoonfull or two of my oat mixture, to help soak up some of the fruit juices later on, but that's probably optional. Spread the remaining mix over the top of your fruit and bake in a 425* oven until the fruit is bubbling and the oats are browned.

Be sure to let it cool for around 15 minutes or so before eating, it'll be hard to do, but make an effort. Serve with vanilla ice cream. YUM!

Let me know what you think.

[hewee]

Originally Posted by dotty999

well done Harry, most men wouldn't even know how to cook with garlic and honey!

you are such a good catch, just don't say I said so.. my street cred would plummet!

Been doing lots of newer things.
I made new thread to post in.

Raw foods and Juicing