How about Chicken Piccata? There is a little parmesan cheese in the recipe, but its not a dominating ingredient. I serve it with noodles or rice. Chicken Piccata Recipe (from www.simplyrecipes.com) Prep time: 5 minutes Cook time: 15 minutes Yield: Serves 4. Ingredients 2-4 boneless, skinless chicken breast halves (1 1/2 pound total) 2 Tbsp grated Parmesan cheese 1/3 cup flour Salt and pepper 4 Tbsp olive oil 4 Tbsp butter 1/2 cup chicken stock or dry white wine 3 Tbsp lemon juice 1/4 cup brined capers 1/4 cup fresh chopped parsley Method 1 Cut the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. 2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. 3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. 4 Add the chicken stock (or white wine), lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley. How about chocolate cupcakes for dessert? Super Easy, Super Moist Chocolate Cupcakes Recipe (from www.simplyrecipes.com) Prep time: 10 minutes Cook time: 20 minutes Yield: Makes 12 cupcakes. The coffee (and the salt) help intensify the flavor of the chocolate. If you don't have or don't want to use coffee, just skip it and use water instead. If you do use coffee, just use what would be considered regular strength coffee (or slightly weak coffee) in America, not something super concentrated like espresso. If caffeine is an issue, use decaf. If you want to make a cake instead of cupcakes, double the recipe and use two 8-inch round cake pans and cook for 35-40 minutes. Ingredients Cupcakes: 1 1/2 cups all purpose flour 1/4 cup unsweetened cocoa powder 1 cup granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules) 1 Tbsp white vinegar 2 teaspoons vanilla extract 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil Frosting: 4 Tbsp butter 1/3 cup unsweetened cocoa powder 1 1/2 cup powdered sugar 3 tablespoons milk 1 tablespoon vanilla extract Method Cupcakes: 1 Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners. 2 In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up). 3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil. 4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy. 5 Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean. 6 Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting. Frosting: While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

pfmastin - Bread machine recipes yield approximately 1-, 1-1/2-, and 2-pounds of dough, and are printed as such in the bread machine cookbooks and recipes. The bread machine only bakes one loaf at a time. I use the bread machine for making the dough only and I bake the bread in my regular oven or convection/microwave oven. By doing so, I utilize the large 2-pound recipes and divide the dough into more than one loaf. I can get 3 small loaves (under 1-pound of dough each), or 2 regular size loaves from most 2-pound recipes. I generally make recipes that contain 5-6 cups of flour and well over 2-pounds of dough. With that much dough I make a 1-pound pullman loaf. This makes a crustless, square loaf of sandwich bread (hubby takes sandwiches to work 2-3 days). The remainder of the dough may be used any number of ways - another regular loaf, pecan or cinnamon rolls, dinner rolls, hamburger/sandwich buns, hot dog buns... The Zo has a flour capacity of 5 cups - this is important to know if you are going to bake in the machine. If you make a recipe with more than 5-6 cups of flour, you will want to use the bread machine for mixing/kneading ONLY. Take the dough out as soon as the kneading in done and put the dough in a dough rising bucket (or bowl) to rise. You need to scale the dough (weigh it on a kitchen scale), divide it, and scale it again for the proper size pan you want to use. You'll often find a recipe that says it's 2-pounds is 2-pounds 8-ounces. General guideline for loaf sizes. Farm Loaves - 10x4-1/2" pan - 4-5 cups flour = 2-3-pounds dough 9x5" (are designed for quick breads) - 4 cups flour = 2-pounds Standard - 8-1/2x4-1/2" - 3 cups flour - 1-1/2-pound Medium - 7-1/2x3-1/2" - 2-1/2 cups flour - 1-pound You can also make consecutive recipes of dough in the bread machine. I do this by making the recipe on the Quick Dough Cycle. As soon as the dough is done kneading, I unplug the machine, remove the dough and put it in a dough rising bucket. I add the ingredients to the bread machine pan for another recipe to the bread machine. On a marathon baking day, I've made 4 consecutive recipes. -Grainlady

I've always been annie1992, but I only post to Harvest and Cooking. I started on Harvest, found some kindred spirits there. I have a big garden and being a farm kid, I've always canned a lot. This year I hit over 1,000 jars again. The grandkids teased me about being a "prepper", LOL, I told them that it was what farmers have always done. Then the pandemic hit and one granddaughter said "if we run out of anything we'll go live with Grandma and PaPaw, they have enough food for 2 years". (grin) I don't "do" the gardening forums much because I only grow fruits and vegetables, nothing decorative for the deer to eat other than flowers in the gardens for the pollinators. My gardening procedure is to spread a layer of manure from my grassfed beef cattle, let it sit all winter, work it in when spring comes, toss some seeds into the ground and walk away. I do the same thing with fruit trees, dig a hole, fill it with composted cow manure, stick a tree in and walk away. (shrug) It works for me, but I don't have any real "techniques" or recipes for compost or such. My weed killers are a hoe, a flock of chickens and the grandkids, who get paid per bug for picking potato beetles or tomato worms. My gardens are about an acre and I also have 200 asparagus crowns, 100 strawberry plants, a couple dozen raspberry canes, a garlic bed and fruit trees. Apple, pear, sweet cherry, sour cherry, peach and plum. Some are young and have not yet fruited, but they are all growing well despite my very benign neglect. Annie

Boo, it's not really the recipe that is being criticized, it's me personally. In the past year or so I've heard countless variations of: It's not YOUR recipe, you STOLE it from XXXXX. (From someone who invented it last year, usually) You never had that tested, extensions services don't do that. (Not anymore, they don't) You aren't the real Annie, and that's not the real recipe. (How do I even answer this?) And, my favorite always is "I made that recipe and changed every single thing and it turned out terrible and isn't even safe to can, you're an awful person and should be ashamed/harassed/ridiculed/whatever". So, as always my answer is that if you don't want to make it, don't. (shrug) Makes no difference to me but I've spent all the hours I intend to spend listening to young people who know everything and read it on the internet/heard on TikTok/looked it up on Google. Ugh. Annie