Recipes Central - Repository of Favorites

[Stryder50]

I saved about 40 lbs black and 20 pinto from this year. Got about 2 acres of pole beans in now.....need some rain

We don't plant quite so much of beans, though do a bit of variety. We're getting plenty of rain, but not enough Sun or warmth. This Spring a bit cooler than usual/average.

 

[Stryder50]

Spice up Your Life: 22 Sensational Seasonings That Aren’t Salt or Pepper​

Why stick to the same condiments when you can zhoosh dishes up with za’atar or add some yummy yaji? Some of Britain’s best chefs suggest their favourite additions.​

Spice up Your Life: 22 Sensational Seasonings That Aren’t Salt or Pepper

Why stick to the same condiments when you can zhoosh dishes up with za’atar or add some yummy yaji? Some of Britain’s best chefs suggest their favourite additions.

getpocket.com

​

 

[Stryder50]

Contains nine embedded links to related recipes, etc.;

How to Start Cooking: Mastering the Classics​

A deeper dive into making classic recipes your own.​

How to Start Cooking: Mastering the Classics

A deeper dive into making classic recipes your own.

getpocket.com

 

[Stryder50]

For Beautifully Cooked Steak, Take it Low and Slow in the Oven​

The time you put in is worth it, especially if pan-frying has let you down before.

For Beautifully Cooked Steak, Take it Low and Slow in the Oven

The time you put in is worth it, especially if pan-frying has let you down before.

getpocket.com

 

[Stryder50]

Singapore Noodles Recipe​

This curried rice noodle dish so popular around the world is not, in fact, from Singapore.​

Tangles of rice vermicelli, a fragrant dusting of curry powder, and a medley of Asian vegetables and proteins form the base of this Cantonese—not Singaporean—classic.

Singapore Noodles Recipe

This curried rice noodle dish so popular around the world is not, in fact, from Singapore.

getpocket.com

 

[Stryder50]

Time to park a few more I've come across in recent days:

How To Cook Tender & Juicy Pork Chops in the Oven​

This simple recipe guarantees perfectly cooked, perfectly tender pork chops, every time.​

How To Cook Tender & Juicy Pork Chops in the Oven

This simple recipe guarantees perfectly cooked, perfectly tender pork chops, every time.

getpocket.com

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Lemon Ricotta Pasta Recipe​

Extra ricotta, please.​

Lemon Ricotta Pasta Recipe

Extra ricotta, please.

getpocket.com

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The Easy Pasta Recipe Mimi Thorisson Makes for Her 5 Kids on Repeat​

Her accidental creation is now a family favorite.​

The Easy Pasta Recipe Mimi Thorisson Makes for Her 5 Kids on Repeat

Her accidental creation is now a family favorite.

getpocket.com

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15 Ways to Make the Most of Summer Grilling Season​

You'll be a grill master in no time. Take our word for it.​

16 Ways to Make the Most of Summer Grilling Season

You'll be a grill master in no time. Take our word for it.

thetakeout.com

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The Best Way to Barbecue, According to Science​

Step away from the lighter fluid.

How to BBQ Using Science

Step away from the lighter fluid.

getpocket.com

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‘It Hugs Your Soul!’ 10 Dishes to Get You Fighting Fit After an Illness, From Ramen Noodles to Spicy Tom Yum Soup​

Whether you’re getting over Covid, or just a nasty cold, these comforting recipes from top chefs will lift your spirits​

âIt Hugs Your Soul!â 10 Dishes to Get You Fighting Fit After an Illness, From Ramen Noodles to Spicy Tom Yum Soup

Whether you’re getting over Covid, or just a nasty cold, these comforting recipes from top chefs will lift your spirits

getpocket.com

 

[Stryder50]

And ...

How To Make 2-Ingredient Banana Pancakes​

They’re not a replacement for your favorite Saturday morning recipe, they’re something more.​

How To Make 2-Ingredient Banana Pancakes

They’re not a replacement for your favorite Saturday morning recipe, they’re something more.

getpocket.com

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Keema Spaghetti Is 4,500 Miles Away From Bolognese​

Keema Spaghetti Is 4,500 Miles Away From Bolognese

There’s an art to making this fragrant and delicious South Asian meat sauce, packed with ginger and garlic, drizzled with ketchup, to pair with pasta.

tastecooking.com

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Does turmeric’s reputation translate into real health benefits?​

Does turmericâs reputation translate into real health benefits?

Clinical trials show that curcumin, present in the spice, may help fight osteoarthritis and other diseases, but there’s a catch – bioavailability, or how to get it into the blood

www.theguardian.com

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Saveur’s Best Skillet Recipes​

Our favorite one-dish skillet recipes for an easy and delicious meal (and equally easy cleanup).​

Saveurâs Best Skillet Recipes

Our favorite one-dish skillet recipes for an easy and delicious meal (and equally easy cleanup).

getpocket.com

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The 7 Safest Mushrooms to Forage and Eat​

Perfect for novice foragers, these mushrooms are delicious, easy to find, and are not easily confused with toxic species.​

The 7 Safest Mushrooms to Forage and Eat

Perfect for novice foragers, these mushrooms are delicious, easy to find, and are not easily confused with toxic species.

getpocket.com

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How to trick your brain into better eating habits​

How to trick your brain into better eating habits

Ditching the cutlery, scoffing a big first bite and discussing the carrots can help rewire our brains and make us more mindful of our meals

www.theguardian.com

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Keto Taco Casserole Recipe​

Hearty, healthy, and ready in an hour.

Keto Taco Casserole Recipe

Hearty, healthy, and ready in an hour.

getpocket.com

 

[Baron Von Murderpaws]

Chicken and Dumplings​

You can substitute all-purpose flour for the cake flour. But use cake flour if you have it, and your dumplings will be fluffier
Personally, I leave out the celery as I don't like cooked celery....I use a teaspoon of celery seeds.
I also add more onion and peas, as I love those.

Ingredients​

For the chicken and vegetables:

• 3 to 3 1/2 pounds chicken thighs and breasts, skin-on, bone-in, trimmed of excess fat
• 2 teaspoons butter or extra virgin olive oil, or a combination of both
• Salt
• 1 quart chicken stock, homemade or store-bought
• 2 to 3 ribs celery, trimmed and cut into 1/2-inch pieces (about 2 cups)
• 3 medium carrots, peeled and cut into 1/2-inch pieces (about 2 cups)
• 1 large onion, roughly chopped (about 2 cups)
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme
• 1/4 cup dry sherry or vermouth, optional
• 1 tablespoon heavy cream, optional
• 3/4 cup frozen peas, thawed
• 1/4 cup minced fresh parsley leaves
• Ground black or white pepper

For the dumplings:

• 2 cups (250g) cake flour (see recipe note)
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 tablespoons butter, melted
• 3/4 cup milk
• 1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon, optional

Method​

1. Heat the chicken stock:
   Add the chicken stock to a medium pot and bring it up to a gentle simmer.
2. Brown the chicken:
   In a large (8-quart or larger) thick-bottomed pot, heat the butter or olive oil over medium-high heat. Pat dry the chicken pieces and sprinkle with salt.
   Working in batches, brown the chicken pieces, placing the pieces skin-side down first; this will render out fat you will use to build the stew later.
3. Poach the chicken in the stock: Remove and discard the skin from the chicken pieces and put the chicken pieces into the pot of simmering stock.Poach the chicken in the stock until cooked through, about 20 minutes or so.Remove the chicken pieces and set on a tray to cool for a few minutes. When the chicken pieces are cool to touch, pull the meat off the bones and cut into 2-inch chunks. Set aside.
   Once the chicken pieces are browned on all sides, remove them from the large pot, and turn off the heat.
4. Cook the vegetables until softened:
   Return the heat on the large pot to medium-high. When the pot is hot, add the onion, celery, carrot and thyme and sauté until soft, but not browned, about 4 to 5 minutes.
5. Add the flour:and stir well. The flour will absorb the fat in the pot and will stick a little to the bottom. Reduce the heat to medium-low and stir the flour vegetable mixture constantly for 2 to 3 minutes. Do not let it burn.
6. Add sherry, slowly add stock:
   Get a ladle ready and have the pot of simmering chicken stock nearby. Add the sherry to the flour vegetable mixture. It will sputter and seize up.
   Add a ladle of hot chicken stock and stir well. It will be goopy. Add another ladle, then another, stirring all the while, until the broth comes together.
   Add the rest of the chicken stock and the reserved chicken meat. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.
7. Make the dumpling batter:
   Whisk together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients.
   Gently mix with a wooden spoon until mixture just comes together. (Note: do not over-mix or your dumplings will turn out too dense.)
8. Add dumplings to the stew:
   Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. (Note that the dumplings will easily double in size as they cook.) Cover and simmer until dumplings are cooked through, about 15 minutes.
   Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.
   If after 15 minutes the dumplings are still not cooked through (use a toothpick or skewer to test), then cover pan again and cook for another 5 to 10 minutes.
9. Finish the stew:
   Gently stir in peas, parsley, and cream, if using. Add more salt to taste. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve. Note that the stew will continue to thicken the longer it sits.

 

[Baron Von Murderpaws]

OLD-FASHIONED PEACH CAKE
3 ½ cups sifted cake flour
½ teaspoon salt
3 ¾ teaspoons baking powder
¾ cup salted butter, softened
2 ¼ cups granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
½ tsp pure almond extract
1 cup washed, pitted and pureed peaches


PEACH CREAM CHEESE FROSTING
2 8-ounce packages cream cheese, softened
2 sticks salted butter, softened
2 pounds powdered sugar
1 teaspoon pure vanilla extract
3 peaches
2 T granulated sugar


To make the cakes, preheat oven to 350 degrees. Prepare three 8-inch round cake pans by spraying with non-stick cooking spray, lining the bottom with parchment and dusting the sides lightly with flour. Set aside.

Sift together the flour, salt and baking powder. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter, sugar, eggs, vanilla and almond extract for three minutes, scraping down the sides of the bowl as needed. Add the sifted flour to this creamed mixture a cup a time, alternating with the peach puree. Beat at medium speed for two minutes, scraping down the sides of the bowl halfway through.


Divide the cake batter equally among the three prepared cake pans and spread it evenly. Bake for 25-30 minutes, or until cake tests done. When baked, remove from oven and turn out on wire racks to cool. Once cool, the cakes can be wrapped and refrigerated overnight if needed.


For the frosting, start by preparing the peaches. Wash and pit the peaches but leave the skins on for added color. Add the peaches and 2 T of granulated sugar to a blender and process until smooth. You should have about 2 cups of peach puree. Pour this puree into a saucepan over medium-high heat and cook, stirring constantly until it has reduced down to a thick paste or ½ cup in finished volume. Let cool completely.


Add the softened cream cheese and butter to the bowl of an electric mixer and beat with a paddle to combine. Add the powdered sugar a bit a time, scraping down the sides as needed. Once all of the powdered sugar has been incorporated, add the vanilla and the cooled peach paste and continue to beat on high for another minute until the frosting is fluffy.


Assemble the cake one layer at a time, adding about a cup of frosting between each layer and pressing the next layer lightly on top. Ice the assembled layers with a thin coating of frosting and refrigerate for one hour to set before spreading the remaining frosting evenly over the top and sides. Chill for one hour to set the frosting, garnish with fresh peaches if desired and serve.

 

[Baron Von Murderpaws]

Black Walnut Cake

Ingredients

FOR THE CAKE:

• 2 cups cake flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup butter (room temperature)
• 2 cups sugar
• 5 large eggs (separated)
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 ½ cups chopped black walnuts
• 1 cup shredded coconut
• ½ teaspoon cream of tartar

​

FOR THE FROSTING:​

• 8 ounces cream cheese (softened)
• 3/4 cup butter (softened)
• 3 1/2 cups powdered sugar
• 1 tablespoon vanilla

Instructions

​

MAKE THE CAKE:​

• Preheat the oven to 350º Fahrenheit. Grease and flour 3 9” round baking pans.
• In a medium bowl, mix together the flour, baking soda and salt. Set aside.
• In the bowl of a stand mixer, beat the butter until it is creamy and almost white in appearance.
• Add in the sugar and beat again.
• Add the egg yolks only to the creamed butter. Beat 2 minutes.
• Add the flour mixture to the creamed butter alternately with the buttermilk. Start with the flour mixture and end with the flour mixture. Beat between each addition.
• Beat until the mixture is smooth, scraping the sides of the bowl as needed.
• Mix in the vanilla, 1 ½ cups of walnuts and coconut.
• Using a hand mixer, beat the egg whites and cream of tartar in a small bowl until they are stiff and can hold peaks.
• Fold the egg whites into the cake batter.
• Divide the cake batter evenly between the 3 pans.
• Bake for 27-30 minutes or until the cakes test done.
• Cool for 10 minutes before removing the cakes to a wire rack to cool completely.

MAKE THE FROSTING:​

• Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes.
• With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed.
• Add the vanilla and beat the frosting on medium speed for about 2 minutes.

ASSEMBLE THE CAKE:​

• Make sure the cakes are level. Cut off any domed parts.
• Place one cake layer on the plate.
• Frost the cake with a thin layer of frosting.
• Place the second layer on top, then frost as you did the first.
• Place the third layer on top and frost the top of the cake.
• Frost the sides of the cake, putting on as much frosting as you’d like. We chose to make a “naked” cake. You can add more frosting if you’d like.

 

[Baron Von Murderpaws]

Homemade popsicles
Great for summer treats.
Great treats to make with the kids or grandkids!
Great for family get togethers!
Great for kids parties!
Great for that "little something" you need during the day!

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Use your favorite fruit juice.

Put your favorite fruit or berries into a blender and make popsicles out of that.
Don't add water or sugar for that real fruit/berry taste.

Use your favorite water flavoring. Make it a bit stronger, as the cold will dull the taste a bit.

Use your favorite coffee. Black, sweetened, or mixed with flavored creamers.

Use yogurt. Plain, fruited, or with nuts/berries/granola in it.

Use pudding. Use a bit less of the liquid to make the pudding, so they come out a bit firmer.
Or you can just stick a spoon in a premade pudding cup and freeze that.

Use Jello. Again, use a bit less liquid to make the Jello, so they come out firmer.
Or you can stick a spoon in a premade Jello cup and freeze that.

Cream pie fillings make good popsicles too.

 

[lg325]

31 Quick Southern Recipes We Love

 

[lg325]

Real Welsh Rarebit Anyone try this dish. Just saw a reference to it on TV
I don't like cheese but I may try making it once to experience something different.

 

[Stryder50]

Most of us could near always use more room in the fridge; a repeat of basics here ...

From Ketchup to Pineapples: The Food That Should Never Be Kept in a Fridge​

Refrigerating food helps it last longer and reduces waste. But there are always exceptions to the rule…​

From Ketchup to Pineapples: The Food That Should Never Be Kept in a Fridge

Refrigerating food helps it last longer and reduces waste. But there are always exceptions to the rule…

getpocket.com

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Always essential and worth a repeat;

Fromage Fictions: The 14 Biggest Cheese Myths, Debunked​

‘I hate to dictate to people. I don’t like too many rules,” says Iain Mellis, a cheesemonger of 40 years, with cheese shops bearing his name scattered across Scotland.

Fromage Fictions: The 14 Biggest Cheese Myths, Debunked

‘I hate to dictate to people. I don’t like too many rules,” says Iain Mellis, a cheesemonger of 40 years, with cheese shops bearing his name scattered across Scotland.

getpocket.com

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Detroit-Style Pepperoni Pizza Recipe​

In this square pan pizza, a rich, crunchy crust is topped with marinara sauce, gooey melted cheese, thinly sliced pepperoni, and briny pickled peppers.

Detroit-Style Pepperoni Pizza Recipe

In this square pan pizza, a rich, crunchy crust is topped with marinara sauce, gooey melted cheese, thinly sliced pepperoni, and briny pickled peppers.

getpocket.com

 

[Stryder50]

In Defence of Garlic in a Jar: How Food Snobs Almost Ruined My Love of Cooking​

Celebrity chefs, food writers, and home cooks have sneered at pre-cut produce. They’re dismissing those of us with disabilities

In Defence of Garlic in a Jar: How Food Snobs Almost Ruined My Love of Cooking | The Walrus

Celebrity chefs, food writers, and home cooks have sneered at pre-cut produce. They’re dismissing those of us with disabilities

thewalrus.ca

Or those of us whom want some quick and convenient steps to cooking.

 

[Stryder50]

The Coolest Way to Keep Food Cold Without Refrigeration​

Electricity not necessary.

The Coolest Way to Keep Food Cold Without Refrigeration

Electricity not necessary.

getpocket.com

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The Only Chicken Soup Recipe You’ll Ever Need​

Former SAVEUR editor-in-chief Stacy Adimando shares the ultimate nourishing bowl her grandmother taught her to make.

The Only Chicken Soup Recipe You’ll Ever Need

Former SAVEUR editor-in-chief Stacy Adimando shares the ultimate nourishing bowl her grandmother taught her to make.

getpocket.com

 

[Stryder50]

A Brief History of Pickles​

From ancient Mesopotamia to New York deli counters, pickles have played a vital role in the global culinary scene. But where do pickles come from, and how did the cucumber become the standard-issue pickling vegetable in the States?​

​

A Brief History of Pickles

From ancient Mesopotamia to New York deli counters, pickles have played a vital role in the global culinary scene. But where do pickles come from, and how did the cucumber become the standard-issue pickling vegetable in the States?

getpocket.com

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What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame ​

What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame

Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.

theconversation.com

 

[Stryder50]

The Vindication of Cheese, Butter, and Full-Fat Milk​

Research has exonerated dairy fats as a cause of early death, but low-fat products continue to be misperceived as healthier.

The Vindication of Cheese, Butter, and Full-Fat Milk

Research has exonerated dairy fats as a cause of early death, but low-fat products continue to be misperceived as healthier.

getpocket.com

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The Best-Ever Eggplant Parmigiana​

An unadulterated recipe taught to us by an Italian grandma herself.

The Best-Ever Eggplant Parmigiana

An unadulterated recipe taught to us by an Italian grandma herself.

getpocket.com

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End of the Avocado: Why Chefs Are Ditching the Unsustainable Fruit​

Give peas a chance—as well as pistachios, fava beans, and pumpkin seed paste. These are just some of the ingredients being used to replace one of the world’s most popular fruits.

End of the Avocado: Why Chefs Are Ditching the Unsustainable Fruit

Give peas a chance—as well as pistachios, fava beans, and pumpkin seed paste. These are just some of the ingredients being used to replace one of the world’s most popular fruits.

getpocket.com

 

[Stryder50]

The Great Aluminum Foil Debate: Shiny Side Up or Down?​

Which side of aluminum foil are you supposed to use? We called in the experts to find out.

The Great Aluminum Foil Debate: Shiny Side Up or Down? | Cook's Illustrated

Aluminum foil has a shiny side and a dull side. Does it matter which side of the foil you use to wrap your food? We asked the experts

www.cooksillustrated.com

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Easy Mediterranean Bean Salad​

Easy Bean Salad You’ll Make on Repeat!

Easy three bean salad recipe that packs extra crunch and loads of flavor from fresh herbs, capers, and a bright Dijon dressing. Vegan. GF

www.themediterraneandish.com

 

[Stryder50]

Always worth a repeat;

Thai Red Curry Noodle Soup Recipe​

This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice. So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week.

Thai Red Curry Noodle Soup Recipe

This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice. So cozy, comforting and fragrant – plus, it’s easy enough for any night of the week.

getpocket.com