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Recipes



   M2  For those of you who enjoy risotto but don't want to do all that stirring, I have a perfect recipe for "Cheater's Asparagus-Lemon Risotto." Here it is:
-------------------------
4-6 servings

ALLOW OVERNIGHT SOAKING BEFORE COOKING DAY

1 c. Arborio rice (do NOT use plain or long-grain rice )
4 c. chicken broth (I use water mixed with "Better than Bouillon" chix flavor paste )
¼ c. good dry white wine
2 cloves garlic, finely minced
2 T. butter
1 T. extra-virgin olive oil
1 T. lemon zest, finely grated or minced (no juice )
½ lb. fresh asparagus, cut on the diagonal into 1" long pieces
1/3 c. finely grated Reggiano Parmesan
Kosher salt to taste
Freshly ground white or black pepper to taste

1. The day before serving, put the rice, garlic, chicken broth, wine in a large non-metal container overnight, covered, in fridge. Rice will puff up some.

2. The next day, put that mixture only in a pot and bring to a boil.

3. Add the lemon zest, butter, olive oil, pepper. Cover and turn down to low heat for 15 minutes, stirring now and then. In this case, it's okay to lift the lid and stir.

4. Meanwhile, nuke the asparagus until done. (I bought mine already cooked from Whole Foods - saves a step. )

5. When asparagus is done, stir it into rice to heat it through.

6. By this time, most of the liquid will be absorbed into the rice, which is what you want. The finished rice should be soft and creamy.

7. Stir in the Parmesan cheese just to melt it.

8. Check for salt.

NOTE: (This thickens quite a bit when it's chilled or when it stands, so if you want to reheat it the next day and it's too thick, add chicken broth or water to thin it out. )
February 24 at 10:56 EST .

   4 people like this.



   BirdsNest  I am weak in the knees, I love risotto especially with asparagus and lemon is one of my favorite flavors. I will have to try this.
Trader Joe's has a delicious asparagus risotto in their freezer section. Of course it has been 3 yrs since I was last at a TJ's....
February 24 at 11:31 EST .


   Balogreene  I want it.
Tuesday at 21:18 EST .

  2 people like this.



   M2  Balogreene, it's yours. Try this once and you will never go the tedious route again in making risotto.
Yesterday at 16:27 EST .




   BirdsNest  Break out the Spiralizer....

http://www.italianfoodforever.com/2015/02/beet-apple-carrot-
salad/


I cannot wait til we have fresh garden beets.
February 23 at 21:19 EST .

   2 people like this.



   Balogreene  I've got to try beets again. I never liked them, but it's been a while. Carrots, I still don't like, last tried one about 6 months ago. But, mom would like this, as would my sister.
February 23 at 22:39 EST .

 1 person like this.





   MeiDei  Not being able to get out to the store & fast becoming shy of bread, a search for an easy yeast bread recipe brought up this page. If nothing else, I like the author's style - it's a good read & will be trying this one soon. http://www.thesimplehomemaker.com/simple-bread-recipe
   February 20 at 20:57 EST .

   2 people like this.



   Escaped commieny  I was totally spastic making bread from scratch, even the Artisan so I bought some frozen Rhodes to try in the Solar Oven, I made hockey pucks. We are talking Florida here, plenty of 'solar' power. Yikes. Rose beautiful, and flopped.
Guess I need to stick to crackers or rice and beans.
February 23 at 16:04 EST .

  2 people like this.



   Balogreene  EC. Try The Laurel's Kitchen Bread Book, or The Tassajara Bread Book, both available on Amazon (Kindle ). The Kindle application is free if you don't have the device. I originally learned to make bread from Laurel's Kitchen (her first book, in the 70's ). Bread-making ideas have changed in the last 40-years, but, both books have wonderful directions.

I particularly liked Laurel's admission her kids didn't like her bread in the old days, it was small and dense, unlike store bought. This is better, but more complicated.
February 23 at 21:04 EST .

 1 person like this.



   BirdsNest  A real key to bread baking I think is to make sure the bread is rising properly(warm enough surroundings ), make sure it does not rise TOO much,( http://www.honeybeepantry.com/topics/vie
w/51cbfc9bf702fc2ba812f4b9/
)and maki9ng sure the oven is at the proper temp and ready to accept this beautiful blob of dough. Practice, practice. Or buy a breadmaker that does it all. I have 3 of them thanks to flea market finds.
February 24 at 07:50 EST .

 1 person like this.



   MeiDei  It's always wise to proof the yeast first. She gave a hint of setting the oven at 200 then shut it off,let the loaf rise in the oven for 20 mins. with the door open, then shut the door & allow to rise til double. Humidity has a lot to do with bread making too. I was happily surprised with success.
Yesterday at 20:50 EST .


   MeiDei  Thanks Bird, I just copied her Poke Test & added it to my bread recipe page!
Yesterday at 20:57 EST .




   Flaming Sword  What's for dinner? I had a salad of roasted beets,walnuts,feta..you know the one, a few nights ago, and nothing else. It was delish but my stomach was screaming loudly for more food way before the waking hours. So I made an apple Dutch baby the next morning for breakfast. Filling and good. I started wondering, has anyone ever seen found a recipe for savory ones? That could be lunch or dinner?
February 15 at 14:13 EST .

   6 people like this.




   BirdsNest  I should have posted this earlier....

http://www.mennonitegirlscancook.ca/2015/02/mini-puff-pancak
e-pots.html
February 15 at 11:58 EST .

   5 people like this.



   Escaped commieny  Thanks to your post, I signed up for their newsletters, I even put them on the DH laptop. Just love their site and also the A Family Feast site, I would starve without all of your input. My PC, that was 1 week out is going on 3 so I have no contacts in this DH laptop, or I would send a personal THANK YOU
February 15 at 12:17 EST .

  2 people like this.





   Escaped commieny  MeiDei, you have created a Chocolate Monster, you posted a link to A Family Feast, the chocolate recipes are lethal
http://www.afamilyfeast.com/no-bake-chocolate-cheesecake-pie
/

We used to take the motorhome with our neighbors and their kids to Hershey Park, it was only about 6 hours away, now I have to hide M&M's, forget the Reese Cups or Brownies, they seem to evaporate. If I make this pie, it would have to be in an undisclosed location until done and I might get a bite.
February 13 at 13:39 EST .

   4 people like this.



   MeiDei  Thank you EC, I copied the recipe and sent out as a Valentine's Day email : )Also bookmarked their site, a good one.
February 13 at 20:37 EST .

  3 people like this.





   MeiDei  Lemon Crinkle Cookies:
Ingredients
1 box lemon cake mix
1 egg, lightly beaten
1 8-ounce container Cool Whip, thawed
½ to 1 cup powdered sugar
Instructions
Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!
Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.
--------------------------------------------------------------------------------
cinnamon bun cookies

If you roll your dough out exactly 12", and slice your cookies exactly 1/4", you'll get 48 cookies out of this recipe. I wasn't quite that precise, and got 43 cookies.
ingredients:
1 cup unsalted butter at room temperature
1/3 cup granulated sugar
3/4 cup confectioners' sugar
1/2 teaspoon salt
1-1/2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
1 large egg
2-1/4 cups all-purpose flour
for the cinnamon smear:
5 tablespoons plus 2 teaspoons unsalted butter, softened
1/4 cup packed light brown sugar
1-1/2 teaspoons light corn syrup
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
for the glaze:
1/2 cup confectioners' sugar
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract
1 teaspoon water
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, salt, zest, and vanilla together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the egg, beating well to incorporate.

Turn the mixer down to low and add the flour, mixing until just barely combined.
On a sheet of wax or parchment paper (whatever your preference ), roll the dough out to approximately 12" square (or more if you want to get more spirals – see my comment above ). When it comes time to roll into a log, the paper makes it easier to lift the edge and handle the dough.

making the roll:
In the bowl of a stand mixer fitted with the paddle attachment, combine all of the cinnamon smear ingredients and beat on medium speed until light and fluffy, about 2 or 3 minutes.
Spread the cinnamon mixture on top of the rolled out cookie dough.
Roll the dough into a log shape. Once you get an edge started rolling by just folding it over slightly, you can simply lift the paper edge and use it to guide the dough to continue rolling. There's a video here that shows what I mean about lifting the paper edge to create the roll. The ends of the log will likely be a bit gappy, so you can just smoosh them in to form a flat edge. The first slice from each end will not have the pretty spiral, but there won't be any wasted dough.
Wrap the log in plastic wrap or the parchment paper you used to roll it out and gently squeeze the log to ensure there are no air pockets inside. You can then roll the log a few times to smooth it back out if necessary.
Transfer the dough to the freezer for at least 15-20 minutes, until firm.
When ready to bake, preheat the oven to 375°F.
Remove the
February 13 at 09:33 EST .

   5 people like this.




   BirdsNest  This looks incredibly easy....

http://www.tasteofhome.com/recipes/spinach-ravioli-bake

Most days I am all for easy. Earlier in the week I made a slow cooker Chicken Parmesan soup. Hagar loved it better the next day. I added drained artichokes to the recipe and changed it up a bit, but we ate it 3 days for dinner with some few steamed vegs(brocc and cauli ) and a small piece of garlic bread each. Polished it off last night. We have so much chicken in the freezer that I am trying to cook it up in some edible fashion. If Hagar had his way we would eat pizza once a week. The last one I made was the best ever.
February 12 at 08:10 EST .

   10 people like this.



   MeiDei  1441 mg sodium per 1 cup serving - who can eat just one cup ..
February 12 at 16:20 EST .

  4 people like this.



   BirdsNest  Anything with tomatoes is naturally high in sodium. And I love tomatoes. Last night we ate potato soup for dinner. It really hit the spot.
February 13 at 08:27 EST .

  4 people like this.





   MeiDei  Just copied 5 recipes from this link about cookies, if you have a sweet tooth you might be interested in some of these.
http://www.buzzfeed.com/mlg263/28-cookies-that-took-it-to-th
e-next-level-nvr5#.xfejGpvn3Q
February 11 at 23:27 EST .

   9 people like this.



   BirdsNest  I have problems getting that buzzfeed to load pictures, it generally takes too long and eats up bandwidth. Some of the cookie names were interesting though.

Saw a recipe SOMEWHERE that was called carrot cake cookies, the icing for the carrot cake was sandwiched between the two cookies.....groan.
February 12 at 08:13 EST .

  5 people like this.



   MeiDei  I copied the following Bird, if you'd like either recipe I'll post separately here for you.
Brown Butter Ginger Snaps, Red Velvet Gooey Butter Cookies, Cinnamon Bun cookies, Lemon Crinkle Cookies & Peanut Butter Cookies.
February 12 at 14:52 EST .

  5 people like this.



   Escaped commieny  Birdy, was this the recipe?
http://www.myrecipes.com/recipe/carrot-c
ake-sandwich-cookies-0
February 13 at 07:03 EST .

 1 person like this.



   BirdsNest  Thanks, EC. Don't those cookies look good??

Mei, I was interested in the cinnamon bun and lemon crinkle cookies.

Anything lemon, yum. I resisted buying any Meyer lemons when WalMart had them, they were less than fresh looking and some were rotten in the bags. We watched an employee go through every bag of oranges and pull out the moulded ones and replace them with good ones. I don't buy oranges from WM.
February 13 at 08:30 EST .

  4 people like this.





   Balogreene  Orange Salad with Red Onions and Black Olives
Juicy salads made with citrus fruits, such as oranges and grapefruits, are popular accompaniments to the spicier, and sometimes fiery, tagines. Colorful and refreshing, this salad is also delicious with grilled and roasted meats.

3 fresh oranges, peeled with a knife to remove the pith, and thinly sliced (they cut the ends off, and then peel )
1 red onion, thinly sliced into rings
about 12 black olives, pitted
2– 3 tablespoons olive oil
freshly squeezed juice of 1 lime
sea salt
1 teaspoon cumin seeds, roasted
½ teaspoon Spanish smoked paprika
a small bunch of cilantro leaves, coarsely chopped

Arrange the orange slices on a serving dish or in a shallow bowl and place the onion slices and olives on top.
In a small bowl, mix together the olive oil, lime juice, and salt to taste and pour the dressing over the oranges.
Sprinkle the cumin seeds, paprika, and cilantro leaves over the top and serve.

Basan, Ghillie (2014-02-21 ). Tagine: Spicy stews from Morocco (Kindle Locations 734-736 ). Ryland Peters & Small. Kindle Edition.
February 10 at 21:57 EST .

   10 people like this.


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