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#1 KlaineyGStudy

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Posted 06 October 2018 - 06:50 AM

A place to find all our delicious recipes our members have shared


Wiener Leipa


Dough
1/2 Lt warm milk
1/2 cup sugar & I egg (mixed together)
1 kg plain flour
50 gm yeast ( 4pcks dry)
150 gms melted margarine ( cool)



In a large saucepan warm milk to lukewarm; mix in yeast until dissolved with hand add egg & sugar mix until dissolved.
Add flour gradually, continue to mix by hand until it comes together like dough. Add the melted margarine to the dough (to help get the dough off hands).

Let the dough rise for approximately 1 1/2 to 2 hours cover it while resting with a clean tea towel.

Custard
1/2 cup milk

Idspoon sugar
3dspoons plain flour
I egg

Idspoon margarine
2 teaspoons vanilla sugar


Icing Mixture:
Icing mixture and enough milk to make a drizzling mixture


Put all ingredients into a saucepan (except for the flour) and mix together with a fork over low heat until sugar is dissolved. stir in flour until smooth, stir continually until custard thickens.

To make the dough

Turn out dough onto a floured table. fold together using a little flour, roll out the dough with a rolling pin to make a square 30 cm x 30 cm cut dough into thin 1 cm strips.

To make the scroll

Twist each end of the strip in a different direction to achieve the twist. Make a scroll by taking one end of the twisted strip and wind the rest of it around like if you were making a snail shape. Place the other end of the strip under the scroll. Set the scroll on an oven tray. Place a small blob of jam and custard in the centre of the scroll, and glaze with beaten egg wash (egg and dash of milk). Put in
a hot oven at 230° to 260°.

Cook for 5 — 10 minutes or until golden brown. Allow to cool before drizzling icing mixture over Wiener Leipa.
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#2 MacCionoadha BeanSidhe

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Posted 07 October 2018 - 04:14 AM

Tortellini Soup
  
2 T olive oil
1/2c carrots, diced small
1/2c onions, diced small
1/2c green peppers, diced small
1 T garlic, minced
4 scallions, sliced, divide whites from greens
10 oz can diced fire roasted tomatoes
1 tsp dried basil/ 2 tsp fresh
1 tsp dried oregano/ 2 tsp fresh
1 T dried parsley/ 2 tsp fresh, divided in half
1/2c zucchini, diced small
1 qt chicken/beef broth
1 lb chicken/beef tortellini
Salt & pepper
Parmesan cheese
  
Saute carrots, onions, peppers, garlic and scallion whites in olive oil, until onions are soft and translucent, but not brown. Add tomatoes, basil, oregano and half of parsley; saute for 5 minutes. Add broth, zucchini and tortellini; cook until tortellini is done, according to package directions. Season to taste with salt and pepper. Remove from heat, add remaining parsley and serve garnished with Parmesan cheese.



Tomato Cheddar Soup

4 c tomatoes, cooked
1 red sweet bell pepper, chopped
2 c water
2 tablespoons butter
1 onion, chopped
1 bay leaf
1 carrot, grated fine
1-1/2 tsp salt
3 T flour
1/8 tsp pepper
1 c extra sharp cheddar cheese, grated

Combine tomatoes with water, carrot, bay leaf, onion and pepper. Simmer slowly for twenty minutes. Add salt and pepper; then strain.
  
Make a paste of butter and flour. Pour the strained tomatoes into the paste. Cook five minutes, stirring constantly; add cheese. Cook ten minutes more; stirring occasionally. Top with whipped or sour cream.


Gumbo for Two

2 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed
Salt and pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 small onion, chopped fine
1/2 cup finely chopped green bell pepper
1/4 cup minced celery
1 tablespoon tomato paste
2 garlic cloves, minced
Pinch cayenne pepper
1 3/4 cups chicken broth
1 bay leaf
4 ounces andouille sausage, halved lengthwise and sliced thin
1 tomato, cored, seeded, and chopped
3/4 cup frozen sliced okra

Season chicken with salt and pepper; set aside. Toast flour in medium saucepan over medium heat, stirring constantly, until lightly browned, about 5 minutes. Transfer flour to bowl and whisk in oil. Microwave, covered, until roux is dark brown, about 2 minutes, stirring halfway through microwaving.

Transfer brown roux to now-empty pan. Stir in onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 5 minutes. Stir in tomato paste, garlic, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in broth, scraping up any browned bits. Add chicken and bay leaf to pan and bring to boil. Reduce heat to medium-low and simmer, covered, until chicken is tender, 20 to 25 minutes, stirring occasionally to prevent scorching.

Transfer chicken to plate and remove pan from heat. Skim fat from surface of gumbo with large spoon. When chicken is cool enough to handle, cut or shred into bite-size pieces and return to pan; discard bones.

Stir sausage, tomato, and okra into gumbo. Bring to simmer over medium heat and cook until heated through, about 7 minutes. Discard bay leaf, season with salt and pepper to taste, and serve. (Gumbo can be refrigerated for up to 3 days.)


Salmon Chowder

2 tablespoons unsalted butter
2 onions, cut into 1/2-inch dice
4 ounces salt pork, rind removed, rinsed, and cut into 2 pieces
1 1/2 teaspoons minced fresh thyme
Salt and pepper
1 bay leaf
5 cups water
2 pounds skinless salmon fillets, sliced crosswise into 6 equal pieces
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 cups whole milk
1 tablespoon cornstarch

Melt butter in Dutch oven over medium heat. Add onions, salt pork, thyme, ¾ teaspoon salt, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer. Remove pot from heat, gently place cod fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer cod to bowl.

Return pot to medium-high heat, add potatoes, and bring to simmer. Cook until potatoes are tender and beginning to break apart, about 20 minutes.

Meanwhile, whisk milk, cornstarch, and ½ teaspoon pepper together in bowl. Stir milk mixture into chowder and return to simmer. Return fish and any accumulated juices to pot. Remove pot from heat, cover, and let stand for 5 minutes. Remove and discard salt pork and bay leaf. Stir gently with wooden spoon to break fish into large pieces. Season with salt and pepper to taste. Serve immediately

   Corn Casserole
  • 15oz. whole kernel corn canned, drained or fresh or frozen
  • 15oz. can cream corn
  • 1 cup sour cream
  • 1/2 cup melted butter
  • 8oz. box Jiffy Corn Muffin Mix* (for less fat you can make your own version of mix, see below)
Preheat oven to 350°F. Grease a 9x9-inch baking dish and set aside. Mix all ingredients together and pour into the prepared baking dish. Bake 45-50 minutes or until set in the middle.



  Corn Muffin Mix* (This recipe equals one box of Jiffy Mix)
  • 2/3 cup all-purpose flour
  • ½ cup cornmeal
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons vegetable oil
  • 2/3 cup all-purpose flour

Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.


   Rumbledethumps
  
1 lb potatoes, roughly diced
16 oz cabbage, finely shredded
4 T butter
1 c onion, diced
3/4 c sharp cheddar cheese, grated
1 tsp chives
  
If baking, preheat oven to 400F.
Boil the potatoes until knife inserts easily; drain and mash the
potatoes. Set aside.
Melt butter in large skillet, add cabbage, onion and cook until
soft, but not browned. Stir in chives. Add mashed potatoes. Season
with salt and pepper.
Turn into buttered pie plate or individual ramekins, sprinkle with
grated cheese, and brown under broiler or bake at 400 degrees for 10
minutes.
  
  
Algonquian Three Sisters Rice
  
3 c low-fat, unsalted chicken broth (or water)
1 c wild rice, dry (or long grain brown rice)
1 pinch kosher salt (or to taste)
1 Squash, summer, fresh, medium, cubed
1 medium zucchini, cubed
2 c pinto Beans, frozen
2 c sweet, yellow Corn kernels, fresh
1 medium red bell pepper, roasted & cut into bite-sized strips
1 medium green bell pepper, roasted & cut into bit-sized strips
1/4 c Oil, sunflower (or corn oil)
3 medium garlic cloves, finely diced
1 c fresh chopped onion, diced
1/2 c chopped parsley, fresh
1/4 tsp white pepper
1/4 tsp paprika

In a large, deep pot over medium heat, bring the chicken stock or
water to a rolling boil. Sprinkle in the rice and a pinch of salt,
then lower the heat. Cover and steam for 20 minutes. Gradually add
the squash, beans, peppers, and corn, stir well. Cover and
steam for an additional 20 minutes. While this mixture cooks, warm
the oil in a medium cast iron skillet over medium heat. Add the
garlic and onions, stirring briskly and cooking for about 5 minutes
until garlic and onions are just glistening and translucent, but not
brown. Add the remaining seasonings, stir thoroughly and remove from
the heat. Stirring thoroughly, add these ingredients to the steaming
rice and balance the seasonings and liquids. Steam for a final 5
minutes, covered. Fluff and serve.

There's also these, for meat-lovers:


   Italian-Style Venison Pot Roast
  
3-4 lb venison pot roast
2 T olive oil
Pepper
8 oz can tomato sauce
1 c. dry red wine
1 medium onion, chopped
1 c. celery, chopped
1 T. parsley, minced
2 tsp. oregano
1 clove garlic
flour
water

In Dutch oven, brown roast on all sides in oil. Add pepper to taste.
Combine remaining ingredients, except flour, and pour over pot
roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and
measure. Mix a smooth paste of flour and water, measuring 2 tbsp. of
water and 1 1/2 tbsp. of flour for each cup of liquid. Gradually add
hot liquid, stirring constantly and cook until thickened. Correct
seasoning.


Traditional Meat Pie  

1 lb pork or veal, cubed
1 c water
Pastry for 8-inch double pie crust
6 T chopped dates
6 T currants
2 tsp salt
5 saffron threads
1 tsp ground ginger
1 tsp black pepper
1 tsp ground mace
1 tsp ground cloves
1 c red wine
1 T wine vinegar
10 egg yolks

In saucepan, simmer meat in water 20 minutes. Drain.  Line 8-inch
square baking dish with pastry. In medium-sized bowl, combine meat,
dates and currants. Place meat mixture into pastry-lined dish. In
same bowl, combine salt, saffron, ginger, pepper, mace, cloves,
wine, vinegar and 9 egg yolks, reserving 1 yolk. Pour mixture over
the meat. Cover with top crust, crimp well, make triangular cuts in
center and fold tips back. Beat reserved yolk and brush on crust.
Bake at 375°F until crust is browned and meat is heated through, 25
to 30 minutes.

Aquène kah nahonnushagk(Peace and farewell),
WaûtuckquesSóchepo (SnowRabbit)

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#3 MacCionoadha BeanSidhe

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Posted 23 December 2018 - 06:34 PM

Sweet Gingered Vegetable Stir-Fry
Prep: 5 min.
Cook: 10 min.

2 Tbsp sesame or soybean oil
1 tsp minced garlic
1 tsp minced fresh ginger
2 cups sliced-thin green cabbage
1 cup julienne carrots
1 cup sliced-thin red onion
1½ cups  sliced-thin zucchini
8 oz pkg shelled edamame
2 tsp Better Than Bouillon® Vegetarian No Beef Base
¼ cup brown sugar
¼ tsp crushed red pepper
1 Tbsp  soy sauce

1. Add the oil to a large skillet over high heat.

2. Add cabbage, carrots, onion, zucchini, and edamame. Cook for 3 minutes. Add the garlic and ginger, sauté for 30 seconds.

3. Add Vegetarian No Beef Base, brown sugar, red pepper, and soy sauce to a bowl, whisk to combine.

4. Add the sauce and cook for 1 -2 minutes more minutes. Serve immediately.

Aquène kah nahonnushagk(Peace and farewell),
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#4 MacCionoadha BeanSidhe

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Posted 23 December 2018 - 06:43 PM

Vegetarian Broccoli Stir-Fry
Prep: 10 min.
Cook: 10 min.
Serves: 4

3 cups broccoli florets
1 cup julienned red bell pepper
2 Tbsp olive oil
1½ Tbsp Better Than Bouillon® Vegetarian No Beef Base
2 Tbsp soy sauce
1 tsp minced garlic
1 tsp minced ginger
⅓ cup water
1 tsp cornstarch

1. Mix the Vegetarian No Beef Base, soy sauce, garlic, ginger, water, and cornstarch in a small bowl.

2. Add the olive oil to a large sauté pan over high heat. Add the broccoli florets to the pan and cook for 2-3 minutes. Add the bell peppers to the pan and cook for 1-2 minutes more.

3. Add the sauce and cook for 1-2 minutes more or until the sauce thickens.

4. Serve immediately.


Zucchini Noodles With Pesto
Prep: 15 min.
Cook: 0 min.
Serves: 4

4 cups spinach leaves
¼ cup pine nuts
1 Tbsp Better Than Bouillon® Roasted Garlic Base
1 tsp  black pepper
¼ tsp crushed red pepper
½ cup grated Parmesan cheese
½ cup olive oil
½ cup heavy cream
1 lb zucchini noodles, fresh or lightly steamed.

1. Add the spinach, pine nuts, Roasted Garlic Base, black pepper and red pepper, and Parmesan cheese to the bowl of a food processor fitted with the steel blade. Process for 30 seconds.

2. While the machine is running add the olive oil slowly through the opening in the lid. Add the heavy cream the same way.

3. Add the zucchini noodles to a large bowl and toss with the creamy pesto sauce.

4. Serve immediately.

Aquène kah nahonnushagk(Peace and farewell),
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#5 MacCionoadha BeanSidhe

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Posted 28 December 2018 - 12:24 PM

OVEN-FRIED CHICKEN
2 cups cornflake cereal, crushed
½ tsp paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp curry powder
8 (4 oz) chicken breasts halves, skinned
2½ tbsp buttermilk
Vegetable cooking spray

1. Preheat oven to 350°F. Coat a large baking dish with cooking spray; set aside
2. Combine cornflakes, paprika, onion powder, garlic powder and curry powder in a shallow bowl.
3. Dip chicken in the buttermilk, and dredge in the cereal mixture
4. Bake for 20to 30 minutes or until lightly browned and breast meat reaches 165°F. Yields 6 servings.
.

COLESLAW
2 cups green cabbage, shredded
2 cup red cabbage, shredded
1 cup carrots, shredded
2/3 cup low-fat mayonnaise
2 tbsp Dijon mustard
2 tbsp cider vinegar
1 tsp sea salt

1. Combine mayonnaise, mustard, vinegar, and salt in a small bowl; set aside.
2. Combine the cabbages and carrots in a medium non-reactive bowl. Pour dressing mixture over slaw and toss gently to coat.
3. Cover and chill. Yields 6 servings


BUTTERMILK BISCUIT WEDGES
2 cups all-purpose flour
2½ tsp baking powder
½ tsp baking soda
1 tbsp sugar
¾ cup butter
¾ cup buttermilk

1. Preheat oven to400°F.
2. Combine flour, baking powder, baking soda, and sugar in a medium bowl; stir to blend. Cut in butter with a pastry blender or a fork, until the mixture resembles coarse meal.
3. Add buttermilk, stirring until you moisten the dry ingredients.
4. Turn dough out onto a lightly floured surface, and knead 8 to 10 times. Divide dough into thirds. Gently shape each third into a ball; place 2 inches apart on an ungreased baking sheet.
5. Flatten each ball into a 1-inch-thick circle, and score each into four wedges. Bake for 10 to 15 minutes or until golden. Separate into wedges, and serve warm — yields 12 wedges.


LEMON-ORANGE ICED TEA
½ cup boiling water
2 tea bags
2 tbsp sugar
1½ cups cold water
1 cup unsweetened orange juice
2 tbsp lemon juice
1 (12 oz) lemon-lime seltzer water

1. Pour boiling water over tea bags. Cover and let stand 5 minutes Remove and discard the tea bags. Transfer tea to a medium-sized pitcher, and stir in the sugar.
2. Add the cold water, orange juice, and lemon juice. Cover and chill at least an hour.
3. Just before serving, add the lemon-lime seltzer water to the tea mixture; stirring well. Serve over ice — yields 6 servings.

Aquène kah nahonnushagk(Peace and farewell),
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#6 MacCionoadha BeanSidhe

MacCionoadha BeanSidhe

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Posted 28 December 2018 - 01:11 PM

HAM AND PASTA CASSEROLE
9 oz ground smoked ham
2 tsp olive oil
1/2 cup shallots, diced
2 garlic cloves, minced
1 cup wild mushrooms, cleaned and sliced (chanterelles, cloud-ears, oyster, etc.)
1 tbsp fresh parsley, chopped
2 cups fire-roasted tomatoes, crushed
1/4 tsp fresh basil leaves
1/4 tsp sea salt
1/4 tsp black pepper
1/8 tsp dried oregano leaves
1 cup cooked whole-grain or Quinoa penne pasta
1 oz provolone picanté cheese, thinly sliced and cut into strips

1. Preheat oven to 350°F. Shape beef into a patty; on a rack in broiling pan broil meat, turning once, for seven minutes. Crumble bison and set aside.
2. In 1½=quart saucepan heat oil; add onion and garlic and sauté until onion softens. Add mushrooms, parsley, and crumbled bison and sauté for five minutes; stir in tomatoes and seasonings and let simmer, occasionally stirring, for 15 minutes.
3. Stir in penne into bison mixture and spoon into shallow 1-quart flameproof casserole; top with cheese strips and bake until mixture heats for about twenty to twenty-five minutes.
4. Turn oven control to broil and broil until cheese lightly browned, about two minutes - yields two servings.

Aquène kah nahonnushagk(Peace and farewell),
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#7 earthlydelitesGStudy

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Posted 28 December 2018 - 11:43 PM

mmm they all sound so good, I'll have to think about what ones to share!
It's in the trees, it's coming!

#8 MacCionoadha BeanSidhe

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Posted 29 December 2018 - 03:43 AM

Chocolate Sweet Potato Brownies
3 eggs
2 tbsp. maple syrup or raw honey
½ cup melted nut butter (hazel, almond or roasted sunflower)
¾ cup hazelnut meal
1/3 cup cocoa powder
1 tsp. baking powder
1 cup sweet potato, cooked and mashed

1. Preheat the oven to 350°F. Line the 9x9-inch baking pan with parchment paper.
2. Whisk together the eggs, syrup/honey, and nut butter until well combined.
3. In a separate bowl, combine hazelnut meal, cocoa powder, and baking powder.
4. Whisk the dry ingredients into the wet. Whisk in the sweet potato.
5. Pour brownie batter into prepared baking pan and bake for 30 minutes, or until an inserted toothpick comes out clean. Cool on a wire rack.


BAKED BEANS
1 lb dried Anasazi or trout beans
1 lb dried navy beans
2 quarts water
1/2 lb salt pork, cut into four pieces
1/4 cup molasses
1 tsp dried mustard
1 green pepper, diced
2 wild onions, chopped
1 cup cider

1. Preheat oven to 325°F.
2. Place beans in a large stockpot, cover with water, add salt pork and simmer, covered for 2 hours. Add more water as needed. Drain beans and save 1 cup of cooking liquid. Stir in molasses, dry mustard, green pepper, wild onions, and cider, into the beans, blend thoroughly.
3. Pour the bean mixture into an oven-proof crock and bake, covered, for 1½ to 2 hours. Serve hot.


PERSIAN CHICKEN CUTLETS & VEGETABLE RICE
3 tbsp lemon juice
4 tsp olive oil, divided
1 tsp ground cinnamon
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp turmeric
5 chicken cutlets
2 cups low/no-sodium chicken broth
1/2 cup uncooked long-grain rice
2 tsp mustard
3/4 cups soybeans
3/4 cup carrots, chopped

1. Combine lemon juice, two teaspoons oil, cinnamon, salt, pepper and turmeric in a large zip-top food storage bag. Gently knead ingredients in the storage bag to mix; add chicken. Seal bag and turn to coat. Refrigerate 4 hours or overnight.
2. Combine chicken broth, rice, and mustard in a small saucepan. Bring to a boil. Reduce heat to low and simmer, covered 15 minutes. Stir in soybeans & carrots. Cook, covered 5 minutes or until water is absorbed.
3. Remove chicken from bag and gently shake to remove excess marinade. Heat remaining two teaspoons oil in large skillet over medium heat until hot. Cook cutlets 2 to 2½ minutes on each side or until no longer pink in center. Yields four servings.

Aquène kah nahonnushagk(Peace and farewell),
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#9 MacCionoadha BeanSidhe

MacCionoadha BeanSidhe

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Posted 23 February 2019 - 05:07 PM

Southwest-Style Baked Beans

1/4 cup Organic Canola Oil + 3 Tbsp, divided
1-1/2 cups Yellow Onion chopped (about 1 large)
2 Tbsp canned Chipotles in Adobo chopped
1 Bay Leaf
2 cup Cranberry Beans
6 cups Water
2 Tbsp Paprika
1 tsp Salt
2 cups Yellow Onion thinly sliced (1 large)
  • Heat one tablespoon canola oil in a medium pot over medium-high heat; add chopped onion and sauté until soft, about 5 minutes.
  • Add diced chipotles, adobo sauce, bay leaf, cranberry beans, and water. Cover, increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until beans are soft 60 – 80 minutes. Remove from heat. While beans are cooking, preheat oven to 400°F.
  • In a small sauté pan, heat ¼ cup canola oil over medium heat. Add paprika and stir until fragrant, 1 – 2 minutes. Add to beans along with salt and mix well, remove bay leaf
  • In a medium sauté pan, heat the remaining 2 Tbsp of oil over medium heat. Add sliced onion and cook until soft, about 5 – 10 minutes.
  • Transfer the beans to a 9x9-inch baking pan and top with sautéed sliced onions. Bake until the top is crusty, about 30 minutes. Cool 15 minutes before serving.

Edited by MacCionoadha BeanSidhe, 23 February 2019 - 05:09 PM.

Aquène kah nahonnushagk(Peace and farewell),
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#10 MacCionoadha BeanSidhe

MacCionoadha BeanSidhe

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Posted 23 February 2019 - 05:56 PM

Slow Cooker Boston Baked

2 cans navy beans, drained and rinsed
2 bay leaves
4 ounces salt pork, rind removed
1 medium onion, minced
¼ cup mild molasses plus 2 additional tablespoons
¼ cup packed dark brown sugar
2 cups boiling water
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
Salt and pepper
  • Set slow cooker to high to preheat. Drain and rinse the beans and transfer to the slow cooker insert.
  • Score fat side of salt pork and cut into two pieces. Place scored side down in a medium nonstick skillet over medium heat and cook until fat renders - 8 to 10 minutes. Turn salt pork over, add onion, and cook until lightly browned about 5 minutes. Transfer to slow cooker insert. Stir 1/4 cup molasses, brown sugar, and boiling water into slow cooker insert.
  • Cover beans with a piece of aluminum foil, then cover slow cooker with lid. Set slow cooker to low and cook until beans are tender and creamy, 10 to 12 hours. (Alternatively, cook on high for 5 to 6 hours.)
  • Turn off slow cooker and remove lid and aluminum foil. Stir in remaining two tablespoons molasses, mustard, and vinegar and season with salt and pepper to taste. Cover slow cooker with lid and let beans sit until sauce has slightly thickened, 15 to 20 minutes. Serve.

* Once cooked you could do this to add a new dimension to the recipe. It does require a few more steps, but it yields a great result.

2 Tbps oil (I recommend bacon fat)
1 large yellow onion, thinly sliced

  • In a medium sauté pan, heat the two tablespoons of oil or bacon fat over medium heat. Add sliced onion and cook until soft, about 5 – 10 minutes.
  • Transfer the beans to a 9x9-inch baking pan and top with sautéed sliced onions. Bake until the top is crusty, about 30 minutes. Cool 15 minutes before serving

Edited by MacCionoadha BeanSidhe, 23 February 2019 - 06:15 PM.

Aquène kah nahonnushagk(Peace and farewell),
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#11 MacCionoadha BeanSidhe

MacCionoadha BeanSidhe

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Posted 17 March 2019 - 12:31 AM

Asparagus with Red Bell Peppers and Onion (eight servings)

2lb asparagus spears, trimmed
2 red bell peppers, sliced
1 large onion, sliced
EVOO(extra virgin olive oil)
2oz Parmigiano-Reggiano, grated/shredded
Ground black pepper to taste
  • Preheat oven to 425F.(218.3333°C.). Line a rimmed baking sheet with parchment paper and set aside.
  • Wash and trim asparagus and dry with toweling; set aside. Rinse bell pepper and slice into quarter-inch slices. Trim the onion and slice into quarter-inch slices.
  • Place the asparagus, peppers, and onion on the sheet drizzle the EVOO over them and toss; sprinkle with the ground black pepper.
  • Bake for 20 minutes. Remove from oven, toss the vegetables, and sprinkle with the Parmigiano(Parmesan); return to the oven for ten minutes more or until the asparagus is tender.

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#12 MacCionoadha BeanSidhe

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Posted 26 April 2019 - 11:16 AM

Quinoa Salad

1 ½ cups prewashed quinoa
2 tablespoons vegetable oil
1 red bell pepper, diced
4 scallions, white parts minced, green parts sliced thin on a bias
4 ounces shiitake mushrooms, stemmed and sliced thin
2 teaspoons grated fresh ginger (sub. 1 tbsp freeze-dried for fresh)
¾ teaspoon salt
1 ¾ cups water
½ cup cooked shelled edamame
4 teaspoons rice vinegar
1 tablespoon mirin

1. Toast quinoa in a medium saucepan over medium-high heat, frequently stirring, until quinoa is very fragrant and makes a continuous popping sound, 5 to 7 minutes. Transfer quinoa to bowl and set aside.

2. Return the empty pan to medium-low heat and heat oil until shimmering. Add diced pepper, scallion whites, shiitakes, ginger, and salt; cook, frequently stirring, until softened, 5 to 7 minutes.

3. Raise heat to medium-high, stir in water and quinoa; bring to simmer. Cover, reduce heat to low and simmer until the quinoa is just tender and the liquid is absorbed, approx. 18 to 20 minutes; stir once halfway through cooking. Remove the pan from heat, stir in edamame, and let sit, covered, for 10 minutes. Using a fork, fluff the quinoa; stir in scallion greens, vinegar, and mirin. Serve warm or room temperature.

Edited by MacCionoadha BeanSidhe, 26 April 2019 - 11:17 AM.

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#13 MacCionoadha BeanSidhe

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Posted 14 June 2019 - 04:06 PM

Hi, these are Paleo-friendly recipes.

Beef Cabbage Soup

1 lb lean ground beef
1/2 head medium cabbage shredded/chopped
Two ribs of celery sliced
One small bell pepper (cut up into small pieces)
One medium onion diced
28 oz. can fire-roasted diced tomatoes (chop the tomatoes if whole)
28 oz. bone broth
1/4 tsp. garlic powder
1/4 tsp. garlic salt
Salt and pepper to taste
  • Brown ground beef and drain. Add to ground meat remaining ingredients adding the bone broth.
  • Bring to boil and simmer for at least one hour or until veggies are tender.


Tomato-Pepper Soup

4 c tomatoes, cooked
One red sweet bell pepper, chopped
2 c water
Two tablespoons butter
One onion, chopped
One bay leaf
One carrot, grated fine
1-1/2 tsp salt
2.5 Tbs arrowroot powder
1/8 tsp pepper
  • Combine tomatoes with water, carrot, bay leaf, onion, and pepper.
  • Simmer for twenty minutes. Add salt and pepper; then strain.
  • Make a slurry of water and arrowroot; quickly mix into the tomato mixture. Pour the strained tomatoes into the paste. Add butter and cook ten minutes more; stirring occasionally.

Crab Rangoon

1/2 lb fresh crabmeat, drained and chopped, or canned crab meat.
1/2 tsp. A−1 Steak Sauce
One egg yolk, beaten
1/4 tsp. garlic powder
1 − 8 oz. pkg. cream cheese at room temperature
Three dozen paleo wonton wrappers
  • Combine crabmeat, steak sauce, egg yolk, garlic powder, and cream cheese, until it forms a paste-like consistency.
  • Place a rounded spoonful of mixture in center of each wrapper. Bring four corners of wrapper together, pinch to seal, brush with egg yolk.
  • Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard.
  • Leftovers will only keep for a day or two. Do not freeze.

Paleo Won-tons

    1/2 cup blanched almond flour
    3/4 cup tapioca flour arrowroot would work as well
    1 cup full-fat unsweetened coconut milk
    Two egg whites
    1/2 cup water
    One pinch salt
    2 cups organic palm shortening
  • Heat a skillet over low heat and heat the 2 cups organic palm shortening over medium heat in a saucepan. Stir together the dry ingredients, then add in the remaining ingredients.
  • Spoon about 2 TBSP of batter into the skillet, and swirl around gently to make into a flat crepe.
  • After a minute or two, flip over and cook another minute or two.
  • Remove and finish remaining wraps/crepes.
  • Fill each crepe with a small amount of whatever filling you would like (in the center), then fold in each side to the center and gently press together into the shape of a wonton.
  • Pinch together gently to ensure the insides don't spill out.
  • Place into heated oil and fry for a few minutes on each side, then remove to a paper towel to cool for a few minutes before eating.

Edited by MacCionoadha BeanSidhe, 14 June 2019 - 04:13 PM.

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#14 MacCionoadha BeanSidhe

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Posted 19 June 2019 - 03:37 PM

Tuna Noodle Casserole

One can (10.5 oz)condensed cream of celery soup
1/2 c milk
1/4 c onion, chopped fine
1/4 c celery, finely chopped
two cans (6 oz each) tuna, drained
2 c medium egg noodles, cooked and drained
2 Tbs dry bread crumbs
2 Tbs butter, melted (separate)
  • Preheat the oven to 400°F; over medium heat melt butter in a small skillet remove from heat and stir in bread crumbs; set aside.
  • Wipe the skillet clean. In the same skillet, heat the remaining tablespoon of butter and sweat the chopped onions and celery. Cook until the celery is softened and the onions are translucent;
  • In a large bowl, soup, milk, onion and celery mixture, and noodles until combined. Pour mixture into a 1.5-quart baking dish and bake for twenty minutes or until the casserole is hot and bubbling.
  • Remove the dish from the oven and stir the casserole. Top the tuna mixture with the buttered bread crumbs.
  • Bake an additional five minutes or until the bread crumbs are golden brown.

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#15 MacCionoadha BeanSidhe

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Posted 22 June 2019 - 02:00 PM

Crock-Pot Chili Con Carne (serves 6)

1/3 lb dry kidney beans, softened
28 oz can fire-roasted diced tomatoes
1 lb chuck, coarsely ground
1 lb chuck, diced into 1/2-inch cubes
One green pepper, coarsely chopped
One medium onion, coarsely chopped
Two garlic cloves, crushed
2 tbsp chili powder
1 tsp chipotle powder (or cayenne)
1 tsp ground black pepper
1 tsp ground cumin
1 tsp sea salt
  • Soften the beans by placing them in a large stockpot. Cover the beans with three times their volume of unsalted water and soak overnight.
  • The next day, bring the water to a boil; cook for ten minutes. After boiling; reduce the heat to a simmer and continue to cook for ninety minutes (1-1/2hrs) or until the beans have softened. Discard the water after cooking.
  • In a large skillet, brown the ground chuck and set aside. In the same skillet, cook the chuck cubes until their golden brown; set aside.
  • In order, place the beans, tomatoes, ground chuck, cubed chuck, green pepper, onions, garlic, chili powder, chipotle powder, black pepper, cumin, and salt into the crock-pot.  Stir the mixture once to combine the ingredients.
  • Cover; cook on low for 10-12 hours (high: 5-6 hours).

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#16 MacCionoadha BeanSidhe

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Posted 27 June 2019 - 12:31 PM

Oriental Pork and Noodles

1-1/2 lbs pork shoulder steak(1/2-in thick); cut into strips
one red bell pepper, chopped
three cloves garlic, minced
Three carrots, chopped
2 tbsp rice vinegar
1/4 c tomato puree
1/4 cup sake
1 tbsp oyster sauce
1 tsp sugar
2 tbsp peanuts, chopped
12 oz hot cooked soba noodles(or vermicelli)
Chives, snipped (optional)
  • Combine all the ingredients, except for the noodles and chives, in a slow-cooker.
  • Cover; cook on low 8 to 10 hours (High:4 to 5 hours).
  • Serve over the noodles and sprinkle with chives if using.

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#17 MacCionoadha BeanSidhe

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Posted 11 July 2019 - 02:39 PM

Spring Vegetable Risotto


Gremolata
2 tablespoons minced fresh parsley leaves, stems reserved   
1/2  teaspoon finely grated lemon zest

Risotto
1 pound asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
2 medium leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups)
2 cups roughly chopped leek greens reserved   
4 cups low-sodium chicken broth (for a vegetarion sub. with vegetable broth)
3 cups water
5 tablespoons unsalted butter
Salt and ground black pepper
½ cup English peas (or frozen peas)
2  medium garlic cloves, minced or pressed through garlic press
1 ½ cups Arborio rice
1 cup dry white wine
1 ½  ounces grated Parmesan cheese, plus extra for serving
2 teaspoons lemon juice

1. For the Gremolata: Combine ingredients in small bowl and set aside.

2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.

3. Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.

4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and pass the Parmesan separately.

Edited by MacCionoadha BeanSidhe, 11 July 2019 - 02:47 PM.

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#18 KlaineyGStudy

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Posted 12 July 2019 - 03:31 AM

LOL, I was just saying the other day I have never had a risotto! :good: I think I will give that a try MacC :yes:

P.S I had to google what a dutch oven was.
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#19 MacCionoadha BeanSidhe

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Posted 13 July 2019 - 11:45 AM

:lol: Umm, I guess you'd call it a camp oven or bedourie oven.

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#20 KlaineyGStudy

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Posted 13 July 2019 - 08:44 PM

View PostMacCionoadha BeanSidhe, on 13 July 2019 - 11:45 AM, said:

:lol: Umm, I guess you'd call it a camp oven or bedourie oven.

LOL, No, my large pot with a lid ;) When you say it out loud it doesn't sound too impressive. Haven't heard of bedourie either :good: even though it is Australian.

I have to get the ingredients next time I shop :yes:
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