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Author Topic: Recipe and Cook's Corner  (Read 237426 times)

Online morrobay

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Re: Recipe and Cook's Corner
« Reply #1425 on: February 22, 2018, 05:21:50 PM »
This one is going in the rotation, definitely delicious!  Prep was about 10 minutes, using my cheapo veggie dicer for the celery, onions and carrots.  Cutting up the bacon took a few minutes, next time I'll probably stick it in the freezer for 30 minutes so it's easier.

Then about 15-20 minutes to saute the veggies and brown the meat, then it all goes in the crockpot for 6 hours.  Add the parsley and half and half at the end - you're done.  It's really good.

Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1426 on: February 22, 2018, 05:38:57 PM »
Oh, I bet your place smells soooooo good right now!

Online morrobay

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Re: Recipe and Cook's Corner
« Reply #1427 on: February 22, 2018, 05:43:52 PM »

Online morrobay

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Re: Recipe and Cook's Corner
« Reply #1428 on: February 27, 2018, 03:20:06 PM »
I have this meatless dish in the oven right now.  There's hardly any prep; if you use Bird's Eye rice and pre-cut onions from the store, you only have to cut the peppers.  I've made this twice already, and the filing is really good.  It makes too much for 6 halves, so I put the extra in a pan in the oven for 20 minutes, I'll just have it with some veggies on the side later, or even in a sandwich.

The directions say to put the peppers in a 13 x 9 pan, then add 1 1/2 cups water.  I didn't like putting the peppers right in the water so this time I put a cooling rack on top of the pan, then covered it with foil.  I'm not a big cheese fan, so I left out the feta, and I also didn't use rosemary.

Mediterranean-Seasoned Stuffed Peppers
INGREDIENTS
3 large green or red bell peppers, halved lengthwise
1/2 cup chopped onion
2 teaspoons vegetable oil
1 package (12 oz.) Morningstar Farms® Meal Starters Grillers® Recipe Crumbles™
1 3/4 cups cooked brown rice
1 can (8 oz.) tomato sauce
1/2 cup raisins
2 tablespoons water
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried oregano leaves
1/2 teaspoon cinnamon
1 1/2 cups water
1/4 cup crumbled feta cheese (1 oz.) (optional)

1. Remove stems and seeds from peppers. Set peppers aside.

2. In large nonstick skillet cook onion in hot oil over medium-high heat about 3 minutes or until tender. Stir in MORNINGSTAR FARMS Meal Starters Grillers Recipe Crumbles, rice, tomato sauce, raisins, 2 tablespoons water, rosemary, oregano and cinnamon.

3. Arrange pepper halves, cut sides up, in 13 x 9 x 2-inch baking dish. Spoon rice mixture into peppers. Pour 1 1/2 cups water into dish around peppers. Tightly cover with foil. Bake at 375° F about 40 minutes or until peppers are nearly tender. Remove foil. Sprinkle with feta cheese (if desired). Bake, uncovered, for 5 to 10 minutes more or until peppers are tender.



Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1429 on: March 02, 2018, 04:36:07 PM »



White Chocolate Cake Recipe

Cake

1 1/2 cups unsalted butter
3/4 cup water
1 cup white chocolate chips
1 1/2 cups buttermilk
4 large eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 1/4 cups granulated sugar
1 1/2 teaspoons baking soda

White Chocolate Frosting

1 cup white chocolate chips
1 1/2 cups cream cheese, softened
1/3 cup butter, at room temperature
1 1/2 cups confectioners sugar
1 1/2 teaspoons vanilla extract


Cake

Preheat oven to 350F.  Grease and flour 3 - 9 inch round cake pans with butter.

In a medium sized pot melt butter, add water and bring to boil. Once boiling add white chocolate and mix till smooth. Add in buttermilk, eggs and vanilla. Mix till well incorporated. Set aside to cool.

In a separate bowl whisk together flour, sugar, and baking soda. Add this to white chocolate mixture and mix till well combined.

Pour into prepared cake pans and bake for 20 to 25 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cake out of pans and let cool completely on a wire rack.

White Chocolate Frosting

Melt white chocolate in a double boiler, or in a pot filed with water and a bowl. Set to cool.

Beat cream cheese and butter until smooth. Slowly add melted chocolate to cream cheese and beat in till well combined. Add sugar and vanilla, and beat for about 10 minutes until well combined.

Garnish with white chocolate. Serve

Offline killersmom

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Re: Recipe and Cook's Corner
« Reply #1430 on: March 02, 2018, 05:10:59 PM »
^^^^^ YUMMY!!!
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Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1431 on: March 02, 2018, 05:43:35 PM »
I'm going to use the recipe to make cupcakes once Easter passes.

Offline killersmom

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Re: Recipe and Cook's Corner
« Reply #1432 on: March 02, 2018, 06:40:48 PM »
I'm going to use the recipe to make cupcakes once Easter passes.

YUM! Sounds good.
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Offline CellarDweller115

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Re: Recipe and Cook's Corner
« Reply #1433 on: March 02, 2018, 07:21:33 PM »
Yeah, I can't wait to try them.  Once the holiday passes and people who gave up sweets can eat them again, I'll  bring them in.

Online morrobay

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Re: Recipe and Cook's Corner
« Reply #1434 on: March 08, 2018, 03:01:06 PM »
I made this up but it’s so good!  I use Joseph’s lavash bread but you can use any flatbread. 

Mash ½ cup black beans and mix with hot (or mild), salsa or picante and a little cumin.  In a separate dish, mash an avocado with some garlic salt and chopped tomatoes to make guacamole (I leave out the toms when I don’t have them or I’m too lazy). 

Spread some refried beans on the flatbread, then the black bean mixture, then the guacamole, use some sour cream in the wrap or on the side.  Roll it up – delicious!

You could also add corn and/or rice and some ground beef.