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Recipes



   Flaming Sword  Please look at this comment I found while looking for chicken gizzard recipes on a recipe site. . And with her IQ she’s breeding. She has kids. Scared yet?

December 9, 2010
I saw gizzards at the market and thought who would eat those things! then I saw this recipe and figured I would give it a try. they are excellent! crispy and tangy and much better than greasy chicken wings. my hubby Chunky Fred ate most of the bowl before the kids could even get to them. now that I know how to make them I am going to try beef gizzards and use the same recipe. thanks
January 28 at 18:34 EST .

   2 people like this.



   Aunt11  Flaming Sword Please look at this comment I found while looking for chicken gizzard recipes on a recipe site. . And with her IQ she’s breeding. She has kids. Scared yet?
Hi, I am new to the site but have been reading for years. No I am not scared. Evidently someone has not educated her on farm animals and perhaps she doesn't even know milk comes from cows.
maybe her kids are young or even old. That is not the point. Listen or watch Watters World on O'Reilly and learn what college educated kids know. They do scare me.
Your Flaming Sword Please look at this comment I found while looking for chicken gizzard recipes on a recipe site. . And with her IQ she’s breeding. She has kids. Scared yet?
Hi, I am new to the site but have been reading for years. No I am not scared. Evidently someone has not educated her on farm animals and perhaps she doesn't even know milk comes from cows.
maybe her kids are young or even old. That is not the point. Listen or watch Watters World on O'Reilly and learn what college educated kids know. That
does scare me.
January 29 at 15:14 EST .


   MeiDei  Well you sure prodded my curiosity - I think this is the site as it mentions "beef gizzards" in the comments : )
http://allrecipes.com/recipe/213193/sout
hern-fried-chicken-gizzards/
February 1 at 20:15 EST .

 1 person like this.





   Verdantheart  Attempt at 'The Donald's Iceberg Wedge'
(On the Daily Mail site, it was listed with Roquefort, grape tomatoes, bacon, red onion )

Creamy Roquefort Dressing

1/4 cup sour cream
1/4 c. Mayonnaise
1 teaspoon very finely minced white onion or shallot
Splash of apple cider vinegar
Heavy cream, up to 1/4 cup
Up to 2 tablespoons olive oil
1/4 c. crumbled Roquefort cheese (or more, if desired )
Salt and freshly ground white pepper

Combine sour cream, mayo, onion and vinegar in a small bowl. Add enough heavy cream and olive oil to reach desired consistency as you stir. Add crumbled cheese, salt and pepper. Cover and place in fridge for at least one hour for flavors to marry. Dressing should be removed from fridge 10 to 15 minutes before using. Whisk again to blend all the ingredients before using. Refrigerate any dressing not needed for up to one week.

Blue cheese or Gorgonzola can be substituted for Roquefort. No other substitutions recommended. If you have to go to 'lite' anything, it's never going to taste right.

Dressing adapted from Neiman-Marcus cookbook. The NM version has half & half instead of heavy cream, and Worcestershire sauce, added. I don't keep either on hand, thus I modified the NM version.

'Foraging' notes: iceberg can be regular or organic. Wash, then give the whole head a very sharp whack or two on the counter to loosen core. Don't cut core out with a knife.
Grape tomatoes are similar to cherry tomatoes, but sweeter. I use uncured bacon in recipes such as this.

Place wedge on plate, surround with diced red onion, tomato quarters and cooked diced bacon. Spoon dressing over all. Enjoy!
January 26 at 14:38 EST .

   4 people like this.



   MeiDei  Sounds delicious!
January 26 at 17:32 EST .

 1 person like this.



   Balogreene  I do love wedge salads, don't know why, you have to cut them down to regular salad to eat.
January 31 at 00:39 EST .

 1 person like this.





   Balogreene  Okay, I made it, but it took so long, I didn't eat it. Why did it take so long? I marinated the fish, a little later boiled the potatoes and roasted the peppers (didn't work all that well ). Then I cooked the garlic, tomatoes, and peppers, and put them aside. Then I added the potatoes, a layer of tomatoes, a layer of fish, a layer of tomatoes, and the olives, and steamed in the tagging for half an hour. I started at 4:30, by 8:00 it was just finishing!

It smells great, and will make a great few meals this week!

   December 27 at 20:42 EST .

   7 people like this.



   Balogreene  Kel brought me a Big Mac cause it was getting so late. I'll let you know later how it tastes after marinating overnight.
December 27 at 21:55 EST .

  4 people like this.



   BirdsNest  My hat's off to you for tackling so many difficult recipes, recipes with lots of steps before the finished product can be enjoyed. Me? I am lucky to be patient enough for something to heat in the microwave for 4 minutes. I haven't spent much time home these last 3 weeks, Hagar has needed me to be with him.
January 1 at 10:57 EST .

  3 people like this.



   BirdsNest  So how was it????
January 15 at 06:11 EST .

 1 person like this.



   Balogreene  Bird, it was great!
January 16 at 18:49 EST .

 1 person like this.





   Balogreene  I am making a tagine of fish (I used Cod ), green peppers, new potatoes (I used baby red ) and black olives. The marinade calls for a Chermoula paste, I bought the spice on Amazon, and then pureed them with parsley, cilantro, and garlic. If anyone wants the recipe I will post it, but it is picante (I think, I'm not done yet ).

Anyhow, it calls for roasted green peppers. I told my sister I might just use them fresh, roasting can be a pain. Then, I looked it up on Al Gore's Amazing Internet, and found a new method. Preheat the oven to 400 put the peppers in, roast on one side 20-minutes, turn a half turn, roast another 20 minutes. Take them out and put a bowl over them for 15 minutes, then peel, seed and slice. I am trying it! Just getting ready to make the turn.
December 27 at 17:38 EST .

   6 people like this.



   BirdsNest  Cod is my favorite fish but only if I know it is very fresh. I like codfish cakes made from dried codfish but only if someone else makes them. I have not had a good experience doing it myself.
January 1 at 10:58 EST .

  2 people like this.



   Balogreene  Bird, I try to by the "fresh frozen". Cod is not my first choice, cause it's harder to tell how fresh it is. But, our grocery stores don't have the freshest fish.
January 16 at 18:51 EST .

 1 person like this.





   MeiDei  Gerty mentioned planting her own garlic his year; found this recipe for French Garlic Soup - sounds delicious. Rather than waste a lot of space here's the link.
http://www.agardenforthehouse.com/2015/10/french-garlic-soup
/
December 12 at 22:11 EST .

   6 people like this.



   MeiDei  Just copied his sweet potato pie & 3 ingredient P'nut Butter Cookies provided in the link for the 1st & scrolling through the recipe link for cookies.
December 17 at 17:11 EST .

  3 people like this.



   MeiDei  Sweet Potato Pie was a hit after Christmas dinner - my son, who won't eat a SP in any form, finished his slice w/raves even w/out a Cool Whip or whipped cream topping (some people just can't wait for dessert ). I didn't have the TBS of bourbon called for; when I make it again I'll substitute from a nip that is very popular here lately - Whiskey w/cinnamon.
December 26 at 11:45 EST .

  3 people like this.





   Balogreene  Storm, I saw your grape salad on the Thanksgiving Recipe Wall. In our house that is a favorite. We use Splenda Brown Sugar, and I often use Praline Pecans or Walnuts. We make it 3 or 4 times a year, a real treat!
November 26 at 19:20 EST .

   14 people like this.



   MeiDei  Missed reading the recipe thread this year .. bummer; the grape salad sounds interesting, would you share here?
November 28 at 08:51 EST .

 1 person like this.



   Balogreene  Sorry it took so long to reply, but here is my recipe:
Ingredients
2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients
1 cup brown sugar, packed, to taste (I use Splenda )
1 cup crushed pecans, to taste (I love praline pecans or walnuts )

1 Wash and stem grapes. (we like them cut in half )
2 Set aside.
3 Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4 Stir grapes into mixture, and pour in large serving bowl.
5 For topping: Combine brown sugar, and crushed pecans.
6 Sprinkle over top of grapes to cover completely.
7 Chill overnight.
December 3 at 21:05 EST .

  2 people like this.



   MeiDei  Thanks!
December 3 at 21:16 EST .

  4 people like this.





   MeiDei  Many will be making cookies for the upcoming holidays - here's a hint if you're running shy of eggs...
   November 22 at 18:12 EST .

   14 people like this.



   Balogreene  Mei Dei, Growing up in Rockford IL from 1955 to 1971, I remember coming home and finding notes from the neighbor "Great watchdog you have, I took 4 eggs, will return them tomorrow". Of course, no one locked their doors, and neighbors and good friends had few qualms about coming in if needed.
November 23 at 18:32 EST .

  5 people like this.





   BirdsNest  I need a good recipe for Cabbage Soup. I already made one recipe, I cannot eat it. I don't know what it is that's disguising the flavor of the cabbage. I plan to feed that pot to the chickens in the morning. So if you have a delicious recipe, I hope you will see fit to share it with me. Many thanks.
November 16 at 20:04 EST .

   14 people like this.



   Balogreene  Here is one of my favorites, Mexican Cabbage Soup:
This is great on a nasty, cold, rainy night! This is not hot, despite the chilies in the canned tomatoes— feel free to pass the hot sauce at the table if you want to spice it up. With all these vegetables, this is a complete meal, but if the family insists, you could add some corn tortillas for them.
1 quart (950 ml ) beef broth (I use vegetable broth )
1 can (14 ounces, or 410 g ) diced tomatoes with green chilies
1 pound (455 g ) ground round or other very lean ground beef (I use tofu, to the same consistency )
1 tablespoon (15 ml ) oil
1/ 2 cup (80 g ) chopped onion
1 teaspoon minced garlic or 2 cloves garlic, crushed
1 teaspoon ground cumin
2 teaspoons oregano
2 cups (180 g ) bagged coleslaw mix

In a large, microwaveable container combine the beef broth and canned tomatoes. Microwave on High for 8 to 10 minutes. While the broth and tomatoes are heating through, start browning and crumbling the beef in the oil.
Use a saucepan.
When the beef’s about half browned, add the onion and garlic.
Continue cooking until the beef is entirely browned.
Add the cumin and oregano, stir them in, and then add the heated stock and tomatoes.
Stir in the coleslaw mix and bring the whole thing to a simmer. Cook for another minute or so and serve.

Yield: 4 servings, each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 24 grams of protein.

Carpender, Dana (2011-04-01 ). 300 15-Minute Low-Carb Recipes: Hundreds of Delicious Meals That Let You Live Your Low-Carb Lifestyle and Never Look Back (Kindle Locations 3920-3924 ). Fair Winds Press. Kindle Edition.
November 22 at 22:19 EST .

  2 people like this.



   MeiDei  That is so like a standard Portugeuse kale soup - substitute Kale for Cabbage and Chourise for ground beef, sofrito vs. oregano.
November 28 at 09:01 EST .

  3 people like this.



   BirdsNest  Balo....the soup is delicious!! I made it in the instant pot and aside from being fast the soup tasted as good as I had hoped it would be. When I told Hagar I made it, I was mad I didn't think to bring him a sample.

Thanks for sharing the recipe.
November 29 at 06:34 EST .

  2 people like this.





   Balogreene  Butter-Barbecue Meat Loaves
Ingredients
2 lbs. ground beef
2 eggs
? cup chopped green pepper
½ cup cracker crumbs
¼ cup milk
¼ cup catsup
1½ tsp. salt
¼ tsp. pepper
8 onion slices
Butter-barbecue sauce (below )
Combine all but onion and sauce. Divide into 8 portions on double-thick squares of foil. Shape into loaves. Top each with an onion slice and 2-3 tbs. of sauce. Wrap tightly in foil. Grill 10-12 minutes per side.

Butter-Barbecue Sauce
½ cup butter
½ cup chopped onion
½ cup catsup
¼ cup packed brown sugar
1 ½ tsp. chili powder
3 tbs. Worcestershire sauce
1 tsp. salt
1/8 tsp. pepper
dash Tabasco sauce
Melt butter, add onion. Cook until tender. Stir in remaining ingredients. Simmer 5 minutes.
November 15 at 17:01 EST .

   14 people like this.



   Balogreene  I do these in the oven at 350 for close to an hour. Another of my favorites.
November 23 at 18:29 EST .

  3 people like this.





   MeiDei  Not a recipe exactly but a hint. For some reason I bought a quart of apple cider even though no one drinks it at home. I baked a smoked ham and put the cider in the bottom of the pan rather than water; then made a glaze of the cider & an equal amount of brown sugar (heated til thick ) and put that over the ham while baking. Got rave reviews from all who had it - even the fussy ones. Deglazed a skillet that chicken thighs were cooked in using the cider & basted them as well - delicious. Any suggestions on using it in place of something else?
November 9 at 11:34 EST .

   13 people like this.



   MeiDei  Defrosted the last of the corned beef, 5#, used about an inch of cider in the pan, rubbed the spices in the beef, drizzled a little molasses over the top, brought to a boil, reduced to simmer covered - an hr. later added wedged potatoes, 1/2 later we ate - delicious. Got 2 dinners & 2 full lunches. Thinly sliced the remainder & simmered in reduced sauce til heated through, & made a Reuben with sauerkraut & Swiss cheese on black bread - heavenly. Come March will stock up on more if/when the sales kick in. I think I'll make a tiny amount of glaze (see ham above ) and drizzle over cored Granny Smith apples as a side next time.
Still some cider left - maybe it's hot toddy time.
November 10 at 10:57 EST .

  7 people like this.



   Balogreene  Man, I don't eat meat, but that sounds good. It IS hot toddy time : )
November 23 at 19:14 EST .

 1 person like this.



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