I'll Share My Recipes if You Share Yours Oct.8

15 years ago

Slow-Cooker Mushroom Wild Rice

2 1/4 cups water

1 can condensed beef consomme

1 can condensed French onion soup

3 cans (4 oz each) mushroom pieces and stems, drained

1/2 cup butter, melted

1 cup uncooked brown rice

1 cup uncooked wild rice

Combine all ingredients in a slow cooker; stir well. Cook on low 7-8 hours or until rice is tender.

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Comments (7)

nicole__
15 years ago
Chocolate-Peanut butter Haystacks
Refrigerator Cookies
3 Cups Oatmeal
2 cups sugar
1 cup chunky peanut butter
2 TBL cocoa powder
1/2 cup butter
4 TBL water

In a saucepan over high heat, mix ALL ingredients except oatmeal. Bring to a boil and cook for 3 minutes, stirring constantly. Add boiled mixture to oatmeal. Cover a cookie sheet with wax paper. Then set a bowl of cold water next to where you'll be working. Dip your fingers or spoon into the cold water to keep the mixture from sticking while rolling into tablespoon size balls. Place on waxed paper, then chill 6 hours before serving. Keep refrigerated. Makes 2 1/2 dozen.
casey_nfld
15 years ago
I made these earlier this week to bring to a get together, they were a big hit. Easy to make too.

Cream Cheese-Bacon Crescents

1 tub (250 g) Philadelphia Herb & Garlic Cream Cheese Spread
2 Tbsp. Real Bacon Bits
2 cans (235 g each) refrigerated crescent dinner rolls

Heat oven to 375ÃÂ°F.

Mix cream cheese spread and bacon bits until well blended.

Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous tsp. cream cheese mixture. Roll up, starting at short side of triangle. Place, point-sides down, on baking sheet.

Bake 12 to 15 min. or until golden brown. Serve warm.

Here is a link that might be useful: Link to recipe on KraftCanada.com
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I made Ina's Apple Crostata the other nite. It's our favourite apple pie, by far. I thought of taking a pic, after we'd already had our pieces. Apple Crostata (Ina Garten) Pastry: 1 cup all-purpose flour 2 tablespoons granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 pound (1 stick) very cold unsalted butter, diced 2 tablespoons ice water For the filling: 1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large) 1/4 teaspoon grated orange zest 1/4 cup flour 1/4 cup granulated or superfine sugar 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground allspice 4 tablespoons (1/2 stick) cold unsalted butter, diced For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour. Preheat the oven to 450 degrees. Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet. For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border. Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle. Bake the crostata for 20 to 25 minutes, until the crust is golden and the appl
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I have been searching for easy recipes for things to bake for our annual Garden Club plant and bake sale which is coming up soon. I came upon this wonderful looking and sounding treat! I hate that I have to make all these decadent things but can not eat a bite! Peanut Butter Fudge Pie with Pretzel Crust Ingredients 3/4 cup crushed pretzel 1/2 cup all-purpose flour 2 tablespoons sugar 1 stick (1/2 cup) butter, melted 1 cup hot fudge sauce, plus extra for drizzling 3/4 cup sugar 1/3 cup cornstarch 1/2 cup peanut butter chips 2 tablespoons creamy peanut butter 1 cup milk 1 cup heavy cream 3 egg yolks 2 tablespoons butter 1 tsp vanilla Instructions 1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool . 2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. Peanut Butter Fudge Pie with Pretzel Crust www.thestayathomechef.com
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BEEF STEW WITH BACON (Williams-Sonoma) (Slow Cooker) 4 oz. thick-cut bacon, chopped 3 Tbs. flour 1 tsp. salt, plus more, to taste 1/2 tsp. freshly ground pepper, plus more, to taste 3 lb. boneless beef chuck, trimmed of excess fat and cut into chunks 3/4 lb. fresh cremini mushrooms, halved if large 1/2 lb. baby carrots 1/2 lb. frozen pearl onions 3 garlic cloves, minced 1 cup dry red wine 1 cup beef broth 2 Tbs. tomato paste 1 Tbs. minced fresh rosemary In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 Tbs. drippings in the pan. Set the pan, reserved drippings and bacon aside. In a sealable plastic bag, combine the flour, the 1 tsp. salt and the 1/2 tsp. pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions and garlic on top. Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up the browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve. Serves 6.
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luckygardnr
15 years ago
This is a recipe that someone from the GardenWeb posted. I'm not sure if it was from the KT or the cooking forum, but we made it this week at my Aunt's place and modified it a bit (the part in parenthesis). We also changed the 1/2 tsp curry powder to the curry past. It was an absolute hit. We couldn't wait to eat the leftovers the next night!

HONEY CURRIED CHICKEN *****

4 bone-in chicken breasts or 1 cut up chicken
ÃÂ¼ cup melted butter or margarine
ÃÂ¼ cup honey
ÃÂ½ cup orange juice
2 Tbs. prepared mustard
ÃÂ½ tsp. salt
1 Tbs Pataks mild curry paste

(Then we added chopped onion, ÃÂ½ tsp garlic, and about ÃÂ½ cup white wine. We mixed it all up before pouring it over the chicken.)

Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour, basting occasionally with sauce.

Note: I use skinless bone-in breasts so I turn them over halfway through the cooking time. I also melt the butter in a Pyrex measuring cup in the microwave and then add the honey and orange juice directly to it so I donÃ¢ÂÂt dirty measuring cups.

This same sauce could probably be used with boneless breasts or thighs but with a shorter cooking time.

From GardenWeb
glenda_al
15 years ago
Making this for a second time, this weekend.

SPINACH YOGURT QUICHE --Ginger St Thomas
Pastry for 9" pie
1 TBL oil
1 medium onion, chopped
1/2 cup sliced mushrooms, optional
1 cup shredded sharp Cheddar
2 egg, beaten
1 pkg (10 Oz) frozen chopped spinach, thawed & pressed to remove excess water
1 cup plain yogurt
1 tsp flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
Paprika
Lien a 9" pie plate with the pastry. In a skillet, heat the oil & saute the onions & mushrooms, if using, until tender. spread over the bottom of the crust, then sprinkle w/the cheese. In a medium bowl, combine the eggs, yogurt, flour, salt, pepper & nutmeg & pour over the onions & cheese. Sprinkle the top w/paprika & bake in a preheated 350ÃÂ° oven for 45-60 minutes or until a knife inserted in the center comes out clean.~~VT Symphony Cookbook
patti43
15 years ago
I found this on foodgawker and can't wait to make it.

CARAMEL TOFFEE BANANA BREAD (Baking Junkie Blog)

1/2 cup (1 stick) salted butter, room temperature
1 1/2 cups sugar
2 eggs
1/4 cup sour cream
1/4 tsp cinnamon
2 cups flour
1/4 tsp baking powder
3/4 tsp baking soda
Dash of salt
3 over-ripe bananas, mashed
1/3 cup HersheyÃ¢ÂÂs caramel syrup
1/2 cup Heath toffee chips

Preheat oven to 350 degrees. In medium sized mixing bowl cream together butter and sugar. Add eggs and sour cream, then cinnamon, flour, baking powder, soda, and salt. Mix in bananas, caramel, and toffee chips. Pour into greased loaf pan and bake for approximately 60 minutes, or until toothpick inserted into center comes out clean.
User
15 years ago
I have not tried this one

Graham Cracker Fudge

(this is from women's day magazine in 1942)
Found in Gooseberry Patch Christmas Kitchen

2 sqs. unsweetened baking chocolate
14 oz can sweetened Condensed milk
1/2 ts vanilla
1 3/4 cups Graham crackers finely crushed
1 1/2 cups chopped pecans, walnuts or almonds, divided
1 ts butter

Melt chocolate in a double boiler or over hot water.
add condensed milk and cook, stirring constantly, until mixture thickens, about 5 min.
add vanilla, graham cracker crumbs & 1 cup nuts; mix well,

Butter a 8x8 baking pan sprinkle remaining nuts in the bottom. Spread chocolate mixture in pan, using a knife that has been dipped in hot water. Press remaining nuts into top. Cover with plastic wrap and chill overnight. Cut into squares. makes 16-20 pieces.
bengardening
15 years ago
This is not a true recipe but I thought some of you would like to know how make homemade hashbrowns. At work we use left over russet potatoes. We bake them for supper in foil and remove the foil from the leftover ones. Put them in the refrigerator for about 36 hours. Then they are ready to peel. When I peel them I kind of scrape them. It is hard for me to explain how I do it. I start to peel a thin piece of peeling off with a knife and then I can usually pull large piece of peeling of with it. Im pretty fast at it. I try not to waste too much because they are so expensive. Use either a hand grater or a food processor and shred them. Then you just fry them in the pan or on a grill like we do at work. bout a 400 degree grill work good. Add salt and pepper and onion if you like and let fry until nice and brown and flip over and repeat for the other side. Sometimes I use a pan and I flip them over in the air like they do on TV. At work we leave the cover off of the bucket we put them in because the drier they are the better they work. Melted cheese on them is also good. But you have to let them set about 36 hours before you peel them then they are not sticky

I'll Share My Recipes if You Share Yours Oct.8

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nicole__

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