Recipes?

[SteveB]

For a healthy fruit desert.

Berry Crumble

Blueberries, raspberries, apples, or cranberries.
Cover the bottom of a 9 x 13 glass casserole with desired fruit. mix in a bowl a half stick softened butter (from a cow, not a chem lab) 1 cup Brown sugar and about 2 cups oatmeal. drizzle a little lemon juice over the fruit and then cover with oatmeal mixture. cover with plastic wrap and nuke for about twenty minutes or until the fruit bubbles through the oatmeal topping. Allow to cool for about five minutes then scoop into a small bowl and top with vanilla ice cream.
THERE WILL BE NO LEFTOVERS.

Slainte

[funlvnman]

For a healthy fruit desert.

Berry Crumble

Blueberries, raspberries, apples, or cranberries.
Cover the bottom of a 9 x 13 glass casserole with desired fruit. mix in a bowl a half stick softened butter (from a cow, not a chem lab) 1 cup Brown sugar and about 2 cups oatmeal. drizzle a little lemon juice over the fruit and then cover with oatmeal mixture. cover with plastic wrap and nuke for about twenty minutes or until the fruit bubbles through the oatmeal topping. Allow to cool for about five minutes then scoop into a small bowl and top with vanilla ice cream.
THERE WILL BE NO LEFTOVERS.

Slainte

You owe me a new keyboard. I just drooled all over mine and ruined it !
'cept you forgot the peaches, never forget the peaches.

[SteveB]

I must have more then a few drops of Scot blood, as I hate to heat up the house during the summer with my cooking when I am paying so much to cool it with the air conditioning. I have a gas grill on the patio right outside the kitchen door. This works well for some good meals on the fly.

I get home from work and ignite the grill. In the kitchen, I wash enough Yukon Gold potatoes to go around for dinner. pierce each about twice with a dinner fork and place in a circle in the microwave. Nuke for 5 minutes. Chop up broccoli, or other fresh veggie and arrange in microwave safe covered casserole. Take steak, pork chops, or chicken breasts to the grill and start them a cookin'. The microwave should have stopped. place the casserole in the center , and turn the potatoes 180 degrees as arranging around the casserole. Nuke for 8 minutes Set out plates on the counter and set the table. Nuke stops, take the potatoes out and place on plates, restart the nuke for 10 minutes, turn the meat over on the grill, set out the beverages and condiments. Nuke stops, get the meats off the grill and place on the plates, then dish out the vegetable. put the plates on the table and enjoy. About 25 minutes. This works well for two to eight people for the timing.

In case you have not guessed it already, I love the kitchen.

Slainte

[SteveB]

The Berry Crumble recipe will work with FRESH peaches if you bake uncovered in a gas 5 oven instead of the microwave. Takes about 35 minutes.

[funlvnman]

It's easy to tell that the way to your hearts is with something sweet, but I'm in need of 'get home from work-in between going to dance/pathfinders/dance/badminton activities' type fast recipes.

Chicke cutlets are a HUGE favorite of mine. When I don't want to take the time to make cutlets, I just take skinless, boneless, chicken breasts, wet them and dredge them in Italian bread crumbs and sautee them in olive oil. Takes about 15 minutes start to finish. Serve with some leftover rice/noodles/potatos and dinner takes 20 minutes total time. Works great with pork chops too.

Anyone got recipes for helping you sleep. I've had trouble sleeping the last few weeks. Some personal problems are the real issue but they aren't going away any time soon.

[Dixiecat]

Also get a rice steamer. You can start the rice and walk away. 30 minutes later it's ready. It's a great way to cook rice and not have to tend to it.

I got one! Actually, I got two and they both broke! They're the best thing ever, and my daughter actually loves rice when I use these things. I have to buy another one now.

In case you have not guessed it already, I love the kitchen.

Are you taken sir?

[funlvnman]

Got this one from the Healthy Home Cooking series


Garlic and Carrot Stuffed Chicken

Ingredients:
4 Chicken breasts
40 cloves of garlic, roughly two heads (the pre-peeled kind is easier but not as tasty)
2 medium carrots
1 good sized shallot
Fresh or dried rosemary, fresh or dried, whole or powdered.
Salt and pepper
Olive Oil

Method 1) Longer but better
Place about 1 Tbsp olive oil in pre-heated non-stick skillet. Add the garlic, a dash of salt and pepper and toss to coat. Once the cloves start to brown, 1-2 minutes, turn down the heat to low and simmer until the cloves are completely browned, soft and aromatic. Stir roughly every 5 minutes to ensure even browning. This takes about 45 minutes.

While the garlic is browning, cut the carrots into ¼ inch sticks. Drop the carrot sticks into lightly salted boiling water and cook for 4 minutes. They should be al dente when they are done. When you remove them from the heat immediately run under cold water to stop the cooking.

Butterfly the chicken making sure you don’t cut all the way through. You will be stuffing the carrots and garlic in the pocket you just created.

I prefer to grind up my own fresh rosemary but dried is okay too. Grind up enough rosemary to give you about 2 tsps.

Season the inside of the chicken pocket with salt, pepper, and rosemary. Place ¼ of the garlic in each breast. Place 4 carrot sticks in each breast. Sautee the chicken over medium heat until thoroughly cooked, turning once or twice to get even browning. I usually tie the breasts with butchers twine to make it easier to cook them.

Method 2) Quicker and almost as good
Substitute garlic paste for the cloves. Spread about 1 tsp inside each of breast. Do everything else the same.

Method 3) Quickest
Stuff the chicken with the carrots. Lightly sprinkle garlic powder on the outside before sauteeing. It gives the chicken a nice crunchy coating.

Method 4) Higher in fat but not by much
Dredge the chicken in Italian breadcrumbs before sauteeing. It gives the dish a chicken cutlet quality.

[funlvnman]

Can't forget about our companions !!

Dog Biscuit Treat Recipes

Basic Dog Biscuit Treats
2 cups whole wheat flour
1/2 cup corn meal
1 teaspoon iodized salt
2 teaspoons bone meal
2 tablespoons vegetable oil
1/2 cup smooth peanut butter
2 large eggs mixed with a 1/4 cup beef broth beef broth

Preheat your oven to 350 degrees. Grease cookie sheets. Combine dry ingredients in a large bowl. Add oil, peanut butter and egg mixture and stir to combine. Knead the dough for 2 -3 minutes until it holds together well adding additional broth if the dough is too stiff. Allow the dough to rest for 30 minutes. Roll dough out to about 1/2" thick on a lightly floured surface. Cut into shapes with a knife or your favorite cookie cutter. Place 1 inch apart on greased cookie sheets. Bake for approximately 30 minutes until golden brown. Turn off the oven and allow the biscuits to dry in the over for 2 hours or overnight. Once cooled they can be stored in zip lock bags.


Cheesy Dog Biscuit Treats

1 cup rolled oats (such as Quaker)
1/3 cup margarine
1 cup Boiling water
3/4 cup cornmeal
1 tablespoons sugar
2 teaspoons chicken or beef flavored instant bouillon
1/2 cup milk
1 cup shredded cheddar cheese
1 egg, beaten
2 - 3 cups whole wheat flour.

Preheat your oven to 325 degrees. Grease cookie sheets. In large bowl, combine rolled oats, margarine and boiling water; let stand 10 minutes. Stir in cornmeal, sugar, bouillon, milk, cheese and egg; mix well. Lightly spoon flour into measuring cup; level off. Add flour 1 cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness, cut with bone shaped cookie cutter. Place 1 inch apart on greased cookie sheets. Bake at 325 degrees for 35 to 45 minutes on until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large dog biscuits or 8 dozen small dog biscuits.



Bacon Flavored Dog Biscuit Treats

Yield: 40 dog biscuits
5 cups Whole wheat flour
1 cup Milk
2 Eggs
10 tablespoon Vegetable oil or bacon fat
1 pinch Onion or garlic powder
1 teaspoon Salt
1/2 cup Cold water
1 tablespoon Vegetable oil to grease pan

Preheat your oven to 350 degrees. Grease cookie sheets. Mix all ingredients well. Pinch off pieces of the dough and roll them into two-inch balls. Bake biscuits at 350 degrees for 35 to 40 minutes. Let them cool, then store in an airtight container.
Originally from the Humane Society of Santa Clare Co., Santa Clara, CA.


Multi-grain Dog Biscuit Treats
From Anne Hill Wiebe University of Texas Computation Center, Austin, Texas, USA wiebe@ut-ngp.arpa
3 1/2 cups all-purpose flour
2 cups whole-wheat flour
1 cup rye flour
1 cup cornmeal
2 cups cracked wheat (bulgur)
1/2 cup non-fat dry milk powder
4 tsp salt
2 cups chicken stock
1/4 oz active dry yeast (one package)
1 egg
1 Tbsp milk

Preheat oven to 300 degrees. Combine, in a big bowl, the flours, cornmeal, milk powder, and salt. In a separate bowl, dissolve yeast in 1/4 cup lukewarm water; let it sit for a few minutes, until it bubbles. Add the chicken stock to the yeast mixture. Mix well. Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff. Flour a board with cornmeal and roll out the dough to a thickness of 1/4 inch Cut out biscuits with cookie cutters in appropriate shapes, and place on ungreased cookie sheets. Mix the egg and milk and use to brush tops of biscuits (for shine), then bake the biscuits for 45 minutes at 300 degrees.
Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits be bone-hard.



Fido's Favorite Treats
Store in the refrigerator or in the freezer as these can go moldy if left at room temperature for very long.
• 1 cup rolled oats
• 1/3 cup margarine or butter
• 1 cup boiling water
• 3/4 cup cornmeal
• 1 tablespoon sugar
• 2 teaspoons chicken or beef instant bullion
• 1/2 cup milk
• 4 ounces shredded cheddar cheese ( 1 cup)
• 1 egg, beaten
• 2 cups white or wheat flour
Preheat oven to 325 degrees.Grease cookie sheets. In large bowl combone rolled oats, margarine and water; let stand for 10 minutes. Sitr in cornmeal, sugar, boullion, milk,cheese and egg. Mix well. Add flour 1 cup at a time, mixing well after each addition to form stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat out dough to 1/2 inch thickness; cut with cookie cutter. Place 1 inch apart on cookie sheets. Bake for 35 to 45 minutes or until golden brown. Cool completely. Store loosely covered. Makes 3 1/2 dozen large biscuits.



Healthy Dog Snacks
• 1 3/4 cups plain flour
• 2 tsp toasted wheat germ
• 1/2 cup brown sugar
• 1/4 cup sesame seeds
• rind of 1 lemon
• 12 tsp butter or margarine
• 1/2 cup ground walnuts
• 1/2 tsp vanilla extract
Combine all the ingredients. Knead until thoroughly blended. Divide into 6 parts. Roll each into a log. Wrap loosely in waxpaper. Freeze. When needed, thaw and slice into 1/2 thick slices (across roll). Preheat oven to 375F. Place cookies on an ungreased cookie pan. Bake about 12 minutes. Makes 6-8 cookies per roll.



Newf Breakfast Bars
Contributed by Martha Taylor-Young, RNC, Dragon Rest Newfoundlands
I love this recipe because it makes a lot & it's so easy, you just throw everything into the bowl, mix & pat onto 2 greased cookie sheets, no rolling or cookie cutters.
• 12 c. oatmeal
• 4 c. whole wheat flour
• >8 eggs
• 3/4 c. oil
• 2/3 c. honey
• 1/2 c. molasses
• 2 c. milk
• 1 large can solid pack pumpkin (optional)
• 3 to 4 mashed bananas (optional)
Preheat oven to 325. Grease 2 cookie sheets Dump everything into a VERY large bowl. Mix this whole mess together (I use my hands, AFTER I take my rings off, another story), pat onto greased cookie sheets & bake at 325 for 1 hour. After 1 hour turn oven off, crack oven door & allow cookies to cool in oven. Break into whatever size you want (mine like LARGE). These freeze really well. My guys love these, they sit in front of the oven


Cheese Multi-Grain Dog Biscuits
• 1 cup uncooked Oatmeal
• 1/4 cup butter or bacon drippings
• 1 egg, beaten
• 1 1/2 cups hot water
• 1 cup cornmeal
• 1/2 cup powdered Milk
• 1 cup wheat germ
• 4 oz (1 cup) grated cheese
• 3 cups whole wheat wlour
In large bowl pour hot water over oatmeal and butter/bacon drippings; let stand for 5 minutes. Stir in powdered milk, grated cheese, egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2" thickness. Cut into shapes and place on a greased baking sheet. Bake for 1 hour at 300F. Turn off heat and dry in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds.



Bacon Bits for Dogs (not for humans)
Contributed by Sandra Strassman-Sundy
• 6 slices cooked bacon, crumbled
• 4 eggs, well beaten
• 1/8 cup bacon fat
• 1 cup water
• 1/2 cup non-fat dry milk powder
• 2 cup graham flour
• 2 cup wheat germ
• 1/2 cup cornmeal
Mix ingredients with a strong spoon; drop heaping tablespoonfuls onto a greased baking sheet. Bake in a 350 oven for 15 minutes. Turn off oven and leave cookies on baking sheet in the oven overnight to dry out. Yield: about 4 dozen dog cookies.


Bowser Biscuits
• 1 pkg. dry yeast
• 1/2 cup warm water
• 2 cups flour
• 2 cups warm chicken or beef broth
• 1 cup cornmeal
• 1/2 cup powdered milk
• 1 cup wheat germ
• 1/4 cup margarine or butter
• 2 cups cracked wheat
• 1/4 cup honey
• 4 cups whole wheat flour
• 1 Egg; Beaten
In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margarine, honey, egg. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4-5 minutes until dough is not sticky. Pat or roll dough to 1/2" thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350F. oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds.

[funlvnman]

Cheese Polenta with Mushroom Ragout

For the mushroom ragout:
1 large onion, finely chopped
3 tablespoons olive oil
1 pound various mushrooms, thinly sliced
1 pound shiitake mushrooms, stems discarded and if large, caps quartered
1 tablespoon tomato paste (scant)
1 cup dry red wine
1 tablespoon cornstarch
1 1/3 cups beef broth
2 teaspoons soy sauce
4 garlic cloves, minced
1 teaspoon rosemary, chopped
1/2 jalapeno pepper, diced

For the polenta:
6 cups water
1 teaspoon salt
1 tablespoon olive oil
2 cups yellow cornmeal
2 tablespoons unsalted butter, cut into pieces
1 cup Parmesan cheese, grated
1/3 cup parsley, minced

Make the mushroom ragout:
In a large, deep skillet, cook the onion in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, then add the mixture and the soy sauce to the mushroom mixture. Bring the ragout to a boil, stirring. Add garlic, rosemary and jalapeno and simmer 2 minutes. Season with salt and pepper.

Make the polenta:
In a large heavy saucepan bring the water to a boil and add salt, oil and 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. Remove the pan from the heat and stir in the butter, Parmesan cheese, parsley and salt and pepper to taste. Serve mushroom ragout over polenta. Serves 6.


Optionally: Spread the polenta onto a cookie sheet about 1/2 inch thick. Cover and put in the fridge for about an hour. Slice into 3 inch squares. Put thin slices of Asiago cheese on each square covering the square completely. Then place in the broiler and heat until the cheese browns. Top with the mushroom ragout and enjoy.

[funlvnman]

I'm waiting for my sister's flight to land and I'm really bored.
I have not tried this yet but it sounds good.

Irish Cream

1 cup Light Cream
1 can Eagle Sweetened Condensed Milk (14 oz.)
1 2/3 cups Irish Whiskey
1 teaspoon Instant Coffee
2 tablespoons Hershey’s Chocolate Syrup
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract

Combine all the ingredients in a blender set on high speed for 30 seconds.

Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool.

Shake well before serving