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Thursday's Recipe Trade Thread~~~
Hi All since the terminology thread was not going over well, and we had people interested in trading recipes
I hope this thread will be more active and that we can keep in mind that we also have several trying to lose weight...lol...so do post some recipes with us in mind,....
Have fun : )
I hope this thread will be more active and that we can keep in mind that we also have several trying to lose weight...lol...so do post some recipes with us in mind,....
Have fun : )
COMMUNITY LEADER
I made home made caramels for Father's Day...they turned out really good, next time I make these I am going to try to cut back on the salt and I am going to add cashews and dip in chocolate when set.
Caramels:
1 1/2 cups (360 ml) heavy whipping cream (has a 36-40% butterfat content)
1 cup (200 grams) granulated white sugar
1 cup (210 grams) packed light brown sugar
2 teaspoons kosher salt
2 teaspoons pure vanilla extract
Caramels: Butter an 8 x 8 inch (20 x 20 cm) baking pan.
In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245 degrees F (118 degrees C). (If sugar crystals form on the sides of the pan, wash them down with a heatproof pastry brush that has been dipped in warm water.)
Remove from heat and stir in the vanilla extract.
Pour the caramel into your prepared pan and let cool, undisturbed, for at least eight hours, or overnight.
With a sharp knife, (oiled with a tasteless vegetable oil, like safflower), and with a sawing motion, cut into squares or rectangles. These caramels can be stored at room temperature, between layers of wax paper, for several days. Caramels make a nice gift, especially when wrapped in wax paper or cellophane.
Makes about 48 pieces. Preparation time 40 minutes.
COMMUNITY LEADER
ne new recipes this week?
what special dish will u make for Father's day?
hmm probably...I bought another head of cauliflower yesterday with the intention of doing some experimenting...perhaps that is what I will try!
I know I'm a day late, but I thought I'd share this...This is one of the recipes I have come across recently! I didn't tamper at it this time around, but next time I might try to reduce the amount of cheese in it, in order to reduce the fat - but it is extremely low in carbs - which I max out on before breakfast is over every single day, so this is excellent for me! It also helps get your servings of vegetables in!
So here it is!
Cauliflower Pizza Crust!
You will need:
One very large head of cauliflower (you need to process it, after processing about 8 cups worth...)
40 oz of herb style (soft) goat cheese (less fat than regular cheese, but you can use that too)
1 Egg
To Start: Preheat your oven to 400*, and boil a pot of water.
Roughly chop the cauliflower, and process in a food processor (or a nut grinder....haha) until a "rice like" consistency is achieved. Add the cauliflower to the boiling water steam for 6-7 minutes! Then strain the cauliflower in a fine mesh strainer, and place the cauliflower on a clean dish towel allowing it to cool. Pull the sides of the dish towel together and twist (over a sink) to get rid of the extra water in the cauliflower.
Then in a large bowl mix together the cauliflower, goat cheese and egg. You can also add some herbs like basil or oregano!
Then, on a pan lined with parchment paper (it really sticks without it, but you can grease it...though I highly recommend the paper) form the crust (if you push it a bit to far and there is a hole, no worries...simply take some dough from a part where it is thicker and press it together - it is not like regular dough)...as you form the crust the consistency seems a bit strange, and it seems like it wont stick together...just to warn...but it does.
Next, put the pan in the oven. The crust will need to bake for a total of 35-40 minutes, depending on your oven. Depending what you want to put on it, how long you bake it before adding the toppings may change....I baked it for 30 minutes, and then added my toppings (tomato sauce, mushrooms, peppers, olives, tomato, green onion....cheese) for about 7 minutes. The crust should look a golden brown color. If you are doing simply cheese and sauce, Id led it cook for the entire 35-40 minutes, and then just broil the cheese and sauce on. :)
After removing from the oven, slice it up and place the pieces on a cooling rack (if you want to be able to pick it up...otherwise moisture seeps in it and it loosing its firmness)....enjoy!
So here it is!
Cauliflower Pizza Crust!
You will need:
One very large head of cauliflower (you need to process it, after processing about 8 cups worth...)
40 oz of herb style (soft) goat cheese (less fat than regular cheese, but you can use that too)
1 Egg
To Start: Preheat your oven to 400*, and boil a pot of water.
Roughly chop the cauliflower, and process in a food processor (or a nut grinder....haha) until a "rice like" consistency is achieved. Add the cauliflower to the boiling water steam for 6-7 minutes! Then strain the cauliflower in a fine mesh strainer, and place the cauliflower on a clean dish towel allowing it to cool. Pull the sides of the dish towel together and twist (over a sink) to get rid of the extra water in the cauliflower.
Then in a large bowl mix together the cauliflower, goat cheese and egg. You can also add some herbs like basil or oregano!
Then, on a pan lined with parchment paper (it really sticks without it, but you can grease it...though I highly recommend the paper) form the crust (if you push it a bit to far and there is a hole, no worries...simply take some dough from a part where it is thicker and press it together - it is not like regular dough)...as you form the crust the consistency seems a bit strange, and it seems like it wont stick together...just to warn...but it does.
Next, put the pan in the oven. The crust will need to bake for a total of 35-40 minutes, depending on your oven. Depending what you want to put on it, how long you bake it before adding the toppings may change....I baked it for 30 minutes, and then added my toppings (tomato sauce, mushrooms, peppers, olives, tomato, green onion....cheese) for about 7 minutes. The crust should look a golden brown color. If you are doing simply cheese and sauce, Id led it cook for the entire 35-40 minutes, and then just broil the cheese and sauce on. :)
After removing from the oven, slice it up and place the pieces on a cooling rack (if you want to be able to pick it up...otherwise moisture seeps in it and it loosing its firmness)....enjoy!
COMMUNITY LEADER
Hi and welcome to the Chiari forum.
Thanks for sharing this recipe, it does not have to be a diet conscience one......I know a few guys in my family that will love this one, can't wait to try it : )
I have one that is really good but not exactly diet friendly so I apologize. I make this for my husband's work when they have a pot-luck. I always get many compliments and people asking for the recipe. You all are the first I'm sharing it with cause I always forget to write it down for him to hand out. Besides, if someone else makes it, what am I supposed to send in to work with him lol.
Butterfinger Cake
1 Box of Chocolate cake mix of your choice
2 Boxes of Chocolate Instant Pudding, the kind you add milk to and NOT cook
Butterfingers, 1-2 bags of fun size is more than enough
Cool whip or Rediwhip, whichever you prefer (or homemade whipped cream if you have the time)
Bake the cake per the box instructions. I recommend a 9x13 pan so you only have one to wash later lol.
While the cake is baking take your butterfingers and crush them up. I used to use a food processor but I hate cleaning those things! So instead I take them out of the wrappers and throw them all in a large freezer/storage ziploc bag. Then take a solid object and crush them on a cutting board so you don't damage your counters.
Mix up your pudding while the cake is cooling it doesn't need to be in the fridge long, you want the pudding to be spreadable.
Now the fun part...get a big dish like a 9x13x2....take the cooled cake and crumble it into the bottom of the pan, a thin 1/2 inch thick layer across. Spread a thin layer of the pudding over the cake, then layer some of the crushed butterfinger, Repeat. Keep repeating the cake, pudding, candy pattern till you reach about 3/4 of an inch from the top...when you are close to the top spread a 1/2 inch thick layer or so of the whipped cream over the last pudding layer and sprinkle generous butterfinger crumbs on top. Store in the fridge and serve cold.
This recipe is absolutely divine and rich in flavor. It is addicting so chocolate lover's beware! Enjoy! ;o)
Butterfinger Cake
1 Box of Chocolate cake mix of your choice
2 Boxes of Chocolate Instant Pudding, the kind you add milk to and NOT cook
Butterfingers, 1-2 bags of fun size is more than enough
Cool whip or Rediwhip, whichever you prefer (or homemade whipped cream if you have the time)
Bake the cake per the box instructions. I recommend a 9x13 pan so you only have one to wash later lol.
While the cake is baking take your butterfingers and crush them up. I used to use a food processor but I hate cleaning those things! So instead I take them out of the wrappers and throw them all in a large freezer/storage ziploc bag. Then take a solid object and crush them on a cutting board so you don't damage your counters.
Mix up your pudding while the cake is cooling it doesn't need to be in the fridge long, you want the pudding to be spreadable.
Now the fun part...get a big dish like a 9x13x2....take the cooled cake and crumble it into the bottom of the pan, a thin 1/2 inch thick layer across. Spread a thin layer of the pudding over the cake, then layer some of the crushed butterfinger, Repeat. Keep repeating the cake, pudding, candy pattern till you reach about 3/4 of an inch from the top...when you are close to the top spread a 1/2 inch thick layer or so of the whipped cream over the last pudding layer and sprinkle generous butterfinger crumbs on top. Store in the fridge and serve cold.
This recipe is absolutely divine and rich in flavor. It is addicting so chocolate lover's beware! Enjoy! ;o)
COMMUNITY LEADER
Here is a new one I just got-
Snickerdoodle Muffins
slightly modified from Culinary Concoctions by* Peabody
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it
Snickerdoodle Muffins
slightly modified from Culinary Concoctions by* Peabody
2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly grated nutmeg
1 1/4 cup sour cream
2 1/4 cups all purpose flour
1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling*
1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
*The original recipe calls for 1 cup sugar and 2 tbsp cinnamon, but this was way way too much for me. I ended up dumping maybe more than half of it
COMMUNITY LEADER
Thanks, I wondered bcuz I wonder what added flavor the flax seed may give.....
I will have to try this.
No, I didnt get the flax seed. I just made it without. They really enjoyed it and they were very yumy :)
COMMUNITY LEADER
glad to hear u tried the recipe...did u get the flax seed?...just wondering.
I made the pancakes for breakfast...and now my kids are asking me for pancakes for dinner...lol. Thanks for the recipe!!!
COMMUNITY LEADER
No worries....there is a glitch right now, but as soon as it is fixed, I will get the recipe all together : )
COMMUNITY LEADER
That is for the pancake recipe?...lol..no worries we can fix that up....
I forgot to had the baking powder to my recepie!!!!!!!!!!!!!!!!!!
1 full the spoon or a little more if you like them realy fluffy.
Sorry my Chiari brain just realised it! I forgot to say that it also need baking powder. I'm so sorry!
1 full the spoon or a little more if you like them realy fluffy.
Sorry my Chiari brain just realised it! I forgot to say that it also need baking powder. I'm so sorry!
COMMUNITY LEADER
So if it is for the omega's I will look to see if I can find it , I wondered if it had a taste as well...that is good to know....
Rahe u could leave the flax seed out....
This does sound so yummy : P
WOW....I have never had home made pancakes from scratch. I don;t have the flax seeds....can I leave them out, or where can I find them? My kids would absolutely love this !!!! They love when I make pancakes....especially banana pancakes....it is a christmas morning tradition.
Flax seed change a little bit the flavor, but I use it mostly there for it's omega 3's.
COMMUNITY LEADER
Sounds yummy.....I never cooked with flax seed, may I ask what does it add?? Flavor or something else?
My homemade pancake:
2 cup white flour
1 cup aotmeal
1 table spoon ground flax seeds
1 the spoon vanila
1 table spoon brown sugar
2 eggs
enoughf water or milk to make a silky batter
Cook in a hot skillet with a little butter or butter substitue. Serve with maple sirup ;-p
2 cup white flour
1 cup aotmeal
1 table spoon ground flax seeds
1 the spoon vanila
1 table spoon brown sugar
2 eggs
enoughf water or milk to make a silky batter
Cook in a hot skillet with a little butter or butter substitue. Serve with maple sirup ;-p
COMMUNITY LEADER
Ok...looking for recipes...I do not have my recipes with me in NY...so, I hope someone adds some this week : )
This is just a trow together stir fry that I came up with in a pinch for dinner and it turned out to be yummy.
Take one package of frozen stir fry, putit in pan and simmer on med. with butter or butter substitute.
Take a package of round steaks and soak in a butter and orange marinade.
once veggies are tender set aside.
Cook meat in pan in a small amount of grease until thoroughly cooked. add in the stir fry including all the marinade. ( make extra so you have some left over)
Simmer on llow 15minutes and enjoy :)
REcipe for the orange marmalade
1 orange peeled.
2-4 tsp of butter depending on amount of people you are serving
Squeeze orange until all juice is in the bowl. You may need two oranges
add a little worstichiere
Now take a veggie peeler and use it lighty slice up small and thin peices of at least ones orange.
Heat in small pot until all butter is melted.
marinate meat in for 10 minutes and add the rest to the stir fry after you have mixed it all together.
Hope you all tlike this. It is super easy to make and if you use a butter substitute it is a healty choice
Take one package of frozen stir fry, putit in pan and simmer on med. with butter or butter substitute.
Take a package of round steaks and soak in a butter and orange marinade.
once veggies are tender set aside.
Cook meat in pan in a small amount of grease until thoroughly cooked. add in the stir fry including all the marinade. ( make extra so you have some left over)
Simmer on llow 15minutes and enjoy :)
REcipe for the orange marmalade
1 orange peeled.
2-4 tsp of butter depending on amount of people you are serving
Squeeze orange until all juice is in the bowl. You may need two oranges
add a little worstichiere
Now take a veggie peeler and use it lighty slice up small and thin peices of at least ones orange.
Heat in small pot until all butter is melted.
marinate meat in for 10 minutes and add the rest to the stir fry after you have mixed it all together.
Hope you all tlike this. It is super easy to make and if you use a butter substitute it is a healty choice
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