Naked Science Forum
General Discussion & Feedback => Just Chat! => Topic started by: Karen W. on 03/10/2007 18:42:20
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HEY a long time ago I promised you some easy recipes heres one .. for fall harvest time.. Yummy! You can substitute grape nuts cereal for thepecans if you wish.
Harvest Baked Apples
8 medium baking apples
1 cup apple or orange juice
1/4 cup firmly packed brown sugar
1/2 tsp. ground cinnamon
1 cup (4 oz.) shredded CRACKER BARREL 2% Milk Reduced Fat Sharp Cheddar Cheese
1/4 cup raisins
1/4 cup PLANTERS Chopped Pecans, toasted
PREHEAT oven to 350°F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce the skins with a sharp knife. Place apples in shallow baking dish.
COMBINE juice, sugar and cinnamon; pour over apples.
BAKE 30 to 35 min. or until apples are tender, basting occasionally with the juice mixture. Remove apples from oven. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 min.
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use red sweet apples it is better. Granny smith are a bit too tart!
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The Ultimate Stuffed Mushroom
20 medium mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning
PREHEAT oven to 400°F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use.
MELT butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
BAKE 15 min. or until heated through.
Substitute
Prepare as directed, using RITZ Reduced Fat Crackers and KRAFT Reduced Fat Parmesan Style Grated Topping.
Make Ahead
Mushrooms can be stuffed several hours in advance. Cover and refrigerate until ready to serve. Uncover and bake at 400°F for 20 min. or until heated through.
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LOL I just read these in the diary thread, you left the "me too" part about the comment I made about flies.
It now looks like Want to learn to Cook with Daniel..........Me Too! [;)]
Sorry, it made me chuckle [:)]
Those recipes do sound good though, thank you hun [:)]
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And now you've edited it and I look like a dunce [;)] LOL
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LOL I just read these in the diary thread, you left the "me too" part about the comment I made about flies.
It now looks like Want to learn to Cook with Daniel..........Me Too! [;)]
Sorry, it made me chuckle [:)]
Those recipes do sound good though, thank you hun [:)]
Yeah I spotted it and deleted it! LOL sorry bout .. lOL hows about we do some cooking Daniel...LOL LOL.. That did sound funny.. mind you accidental, sorry!
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And now you've edited it and I look like a dunce [;)] LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL
DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL
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Mallow-Topped Sweet Potato Bake
Prep Time: 10 min
Total Time: 30 min
Makes: 8 servings
30 JET-PUFFED Marshmallows, divided
1/4 cup (1/2 stick) butter or margarine
1 tsp. ground cinnamon
3/4 tsp. salt
3 cans (15 oz. each) sweet potatoes, drained
PREHEAT oven to 350°F. Place 6 of the marshmallows, butter, cinnamon and salt in medium saucepan; cook on low heat until marshmallows are completely melted and mixture is well blended, stirring frequently. Place in large bowl of electric mixer.
ADD sweet potatoes; beat with electric mixer on medium speed until well blended. Spoon into lightly greased 1-1/2-quart baking dish; top with remaining marshmallows.
BAKE 15 to 20 minutes or until sweet potato mixture is heated through and marshmallows are lightly browned.
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And now you've edited it and I look like a dunce [;)] LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL
DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL
LOL
I can tell that you're serious, you're using the red font [:o] [;)]
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Bruschetta Chicken Bake
Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.
Serving Suggestion
Serve with cooked green beans and a bagged salad tossed with your favorite Dressing. Light or otherwise
Substitute
Prepare as directed, omitting the garlic and using Stove top Stuffing Mix Italian Style with Roasted Garlic.
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And now you've edited it and I look like a dunce [;)] LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL
DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL
LOL
I can tell that you're serious, you're using the red font [:o] [;)]
Yes quite serious! LOL You remembered the red font! LOL You are good!LOL
I liked your idea it works well!
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And now you've edited it and I look like a dunce [;)] LOL
You don't ever look like a dunce .. LOL I just seen it after I posted! LOL
DANIEL IS NO DUNCE I EDITED MY FIRST POST! LOL
LOL
I can tell that you're serious, you're using the red font [:o] [;)]
Yes quite serious! LOL You remembered the red font! LOL You are good!LOL
I liked your idea it works well!
How could I not remember the red font [;)]
Although I do forget to use the red font [;)]
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Me too sometimes.. LOL! Thanks Daniel..
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HUNGRY !!!!!
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oh good dan's learning to cool. we won't starve if i don't cook. yay!
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oh good dan's learning to cool. we won't starve if i don't cook. yay!
I haven't started yet, might take a while [;)]
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although the timing seems odd. doesn't your mom cook?
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HUNGRY !!!!!
STARVED!!!!
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oh good dan's learning to cool. we won't starve if i don't cook. yay!
Oh so you can cook too! I put what I am cooking for dinner tonight in the diary thread!
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Still Hungry !!
Good job I don't live in Hungary cos then I'd be famished !!
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Heres whats on for my house tonight for dinner. I am inviting my imaginary friends!
Tonight I am baking a large black forest ham smothered in pineapple and cloves that have been placed over a layer of patted on brown sugar.
I am also making rosemary Garlic potatoes with rosemary fresh from my bush and cloves of crushed garlic sauteed and added and tossed with the quartered up potatoes( small red ones, drizzled with virgin olive oil and then placed on a baking sheet and baked until done.
Oh yes and a garden salad served with multiple topping to offer even the pickiest eater! LOL! I think I might bake a loaf of bread ..Mayne a soft Italian herb bread with nice french butter!
I am taking suggestions for a vegetable dish to go along with it! Any suggestions???
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Still Hungry !!
Good job I don't live in Hungary cos then I'd be famished !!
Me too!
It is a thing you don't live there!!! LOL
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Still Hungry !!
Good job I don't live in Hungary cos then I'd be famished !!
LOL you terror, loves it I do [:)]
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although the timing seems odd. doesn't your mom cook?
She certainly does [:)] I asked her to teach me when I move back [;)]
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I bet she is a good cook!
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I bet she is a good cook!
Are you moving home for a bit Daniel? I hope everything is OK?
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I bet she is a good cook!
She has her moments [;)]
Yeah, I'm moving home because I need to sort out my finances, but also it will help me to find a new and better job [:)]
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I bet she is a good cook!
Oh I hope things work out good then!
She has her moments [;)]
Yeah, I'm moving home because I need to sort out my finances, but also it will help me to find a new and better job [:)]
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just for Kadie, who likes pears and of course also for Karen - the resident cordon-bleu chef of distinction
and for anyone else that loooooooves, well, simply good food [;D]
Pear cake
now, in my native Switzerland this masterpiece is actually called (take a deep breath)
Van Ribbecks Birnentraum - which roughly translates as Mr. Van Ribbeck once had a dream.... about birnen / pears
Now, I don't do imperial or other weird measurements; with conversions you're on your own [;)]
- mix 125g castor sugar, 6 egg yolks (ohhh the arteries love that) and grated peel of 1/2 lemon (use unwaxed organic and even then scrub it really good) Mix and blend it all together until the mixture changes to a very light colour, then divide the mixture evenly betweentwo
- add 50g good quality melted chocolate carefully to one of the bowls
- beat together until very stiff 6 egg whites, 1 pinch of salt, 1 pinch of baking powder. Add 2 spoons of sugar and continue beating for a little while longer. The mix goes really glossy
- 150g flour
- take half of the stiff egg white and half of the flour and divide them again between the two bowls, fold the individual mixtures together carefully.
- first fill the dark (chocolate mix) into your round cake tin, then put two layers of baking paper cut to size on top, followed by the white layer. They bake together
The recipe is for a round cake form of approx 24cm diameter. Grease and flour the tin well or cover with baking paper.
Bake approx 40mins at 180C.
Filling:
- mix 2 eggyolk, 100g sugar, 1 teaspon vanilla sugar until creamy, light and soft
- add to that 1/2 lemon, juice and grated peel; 300 g double cream or creme freche if you preferr, 2-3 tablespoons pear liquor if you have but which you can also leave out. Mix together
- put 4 leaves of good quality gelatine in cold water for 5 minutes, then squeeze the water out gently then add to the above mixture. That makes the filling cream.
- blend together 2dl whipped cream + 2 stiff egg whites and fold into the above mixture. Put into the fridge until just before use on the cooled cake
- 4 pears, peeled cored and cooked soft in a little water
Take the cool cake and separate the layers carefully.
Cut the 'white' layer into halves with a wire cutter and put the base layer down.
Cover with 1/3 of the filling cream, then add the dark cake layer.
Put the cooked pears on top of the dark layer and cover with another 1/3 of the filling cream.
Put the final layer of cake on top.
The remaining cream filling spread along the outside of the cake and then gently press roasted flaked almonds into it.
Refrigerate to set for approx. 3 hours.
It's well worth the effort!!! [;D] [;D]
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YAYYYYYYYYYYY! YUMMMMMMY!
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Your pear cake sounds delish! If I EVER allow myself to eat cake again I'm going to give it a try. Possibly for the holidays.
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Your pear cake sounds delish! If I EVER allow myself to eat cake again I'm going to give it a try. Possibly for the holidays.
It has fruit in it, fruit is good for you, well that's my logic [;)]
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HAHAHA. I wonder if my scales will buy that.
That logic is as good as broken cookies have no calories because they all fell out.
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HAHAHA. I wonder if my scales will buy that.
That logic is as good as broken cookies have no calories because they all fell out.
Oh, I like that one [:)]
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These are both wine recipes from my great Grandma!
Black berry wine (no.1)
Wash lightly and cover your black berries with cold water. Crush the
berries well with a wooden spoon or masher. Let stand 24 hours then strain
and to 1 gallon of juice put 3 lbs of common brown sugar. Then put into
wide mouthed jars for several days. Carefully skimming off the skum that
will rise to the top. Put in several sheets of brown paper and let it
remain in it for 3 days. Then Skim off the top again and pour it through a
funnel into your cask or flask! Leave it there remaining undisturbed until
March, then strain again and bottle.(this is assuming you pick the berries
mid to late summer.) so about 6 to 7 months standing untouched!It just
depends on your season. Here I can pick black berries even now and it is
October but they are going fast!
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Blackberry wine (no.2)
Berries should be ripe and plump. Put them into a wood or stone vessel with a tap. Pour
on sufficient boiling water to cover. Then when cool enough to bear your hand,bruise well
until all the berries are broken. Cover up and let stand until berries begin to rise up
to the top, which occurs in 3 or 4 days. Then draw off the clear juice into another
vessel and add 1 Lb.sugar to every 10 quarts of the liquid and stir thoroughly.
Let stand 6 to 10 days in first vessel with top, then drain off through a jelly bag.
Steep 4 ounces in a glass using a pint of lime, for 12 hours. Boil it over a slow fire
until all is dissolved, then pour it into a gallon of the berry juice and give them both
a boil together, and pour all into the vessel and let stand a few days to ferment and
settle down. oh, keep it in a dry cool place!
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new recipe Daniel.. easy one and real good!
Apple cake
¾ C. Oil
2 Eggs
2 C. Sugar
¾ tablespoon Salt
2 Tablespoon Vanilla
4 cups sliced apples.
Beat together until blended add sliced Apples
And let stand for a few minutes.
Add 2 C. flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 C. chopped nuts if desired
Bake 40 minutes at 350 degrees
In a greased and floured 9x13 pan or 2 small pans
Frosting
1 tub cream cheese mixed with powdered sugar to taste, will be thick! Using a small amount of orange juice add a drizzle into cream cheese mixture mix well then add more if its still to thick.. just enough to make a good frosting consistency. You to make it moist and creamy enough to spread! Whip until creamy! Then spread..onto cake
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Daniel.. Did you try this recipe yet? It is delicious!
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Daniel.. Did you try this recipe yet? It is delicious!
Karen, who's Daniel, I have not seen him on TNS or is it part of a US TV prog?
Also I've got my mum's recipe book, later on I'll post a couple.
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Rosalind...Daniel is Mirage..I started this thread to give him easy good recipes he could make with little effort that he could woo the girlies with as I recall!!! feel free to add more.. look for easy good recipes that will make the girls swoon at his feet! LoL....
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Rosalind...Danil is Mirage..I started this thread to give him easy good recipes he could make with little effort that he could woothe girlies wih as I recall!!! feel free to add more.. look for easy good recipes that will make the girls swoon at his feet! LoL....
Karen thanks and I have found 3 good but easy to prepare and cook recipes, one from my SiL and 2 from Mum's recipe book, I treasure that. Also some of the recipes might seem a bit old-fashioned but Mum did start her recipe book at the end of WW2.
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SWEET and SOUR PORK
For four people use four pork chops and remove some of the fat.
Cook until tender 1lb of carrots sliced in unsalted water but add a good piece of butter and two or three lumps of sugar, cook without a lid until all the water has evaporated.
Mix together two teaspoons of cornflour, three tablespoons of white wine vinegar, salt and pepper, two teaspoons of sugar, a wineglass of sherry, one tablespoon of soy sauce.
Beat up a small egg and add half this mixture to it and dip each chop into it and fry quickly on both sides in shallow oil.
Reduce heat and continue cooking slowly until the chops are brown and tender.
Put them on a hot serving dish on top of the cooked carrots, reserving a few pieces of carrot for garnishing.
Into the remainder of the sauce put about an ounce of chopped pickles and 1/4 pint of stock and add to the pan and cook gently, stirring all the time, over the meat before garnishing with the carrot slices and chopped parsley.
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FISH CURRY
Fry onion and garlic until soft – not brown.
Add tins chopped Tomato, Wine Vinegar, Cayenne Pepper,
Paprika, (2 – 3) Cardamom pods, and fresh Coriander.
Chop celery or fennel or similar vegetable.
Put layers of fish and fennel and sauce in casserole.
Cook for 35 minutes at Gas 5.
Fish; Cod, Ling, Sea Bream, etc;
Note;Only fry onions – but not all of the vegetables;
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LIVER WITH CIDER
(per head)
1 Slice Liver
2 Rashers Bacon
1 Small Onion
1 Tomato
Mixed Spice and Ginger and Flour
______________________
Dust liver with spice and ginger.
Roll in seasoned flour.
Leave for an hour.
Bake (fry) the bacon rolls in casserole till crisp, then the onions and tomato.
Fry liver on both sides.
Simmer all together in oven covered with cider.
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Daniel.. Did you try this recipe yet? It is delicious!
I haven't I'm afraid, I've fallen into the bad habit of just eating my mums cooking [;)]
Will have to try soon though [:)]
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Shame on you! Now go make your Mum a cake! LOL!
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Yes miss [;)]
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*sigh* This thread is not making it very easy to stick to my diet. That apple cake recipe looks sooooo good!
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Yes miss [;)]
LOL.. I need to write you out some more easy ones.. Did I give you the chicken avacodo stir fry recipe?
Sorry Carolyn!
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Rosalind...Danil is Mirage..I started this thread to give him easy good recipes he could make with little effort that he could woothe girlies wih as I recall!!! feel free to add more.. look for easy good recipes that will make the girls swoon at his feet! LoL....
Karen thanks and I have found 3 good but easy to prepare and cook recipes, one from my SiL and 2 from Mum's recipe book, I treasure that. Also some of the recipes might seem a bit old-fashioned but Mum did start her recipe book at the end of WW2.
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SWEET and SOUR PORK
For four people use four pork chops and remove some of the fat.
Cook until tender 1lb of carrots sliced in unsalted water but add a good piece of butter and two or three lumps of sugar, cook without a lid until all the water has evaporated.
Mix together two teaspoons of cornflour, three tablespoons of white wine vinegar, salt and pepper, two teaspoons of sugar, a wineglass of sherry, one tablespoon of soy sauce.
Beat up a small egg and add half this mixture to it and dip each chop into it and fry quickly on both sides in shallow oil.
Reduce heat and continue cooking slowly until the chops are brown and tender.
Put them on a hot serving dish on top of the cooked carrots, reserving a few pieces of carrot for garnishing.
Into the remainder of the sauce put about an ounce of chopped pickles and 1/4 pint of stock and add to the pan and cook gently, stirring all the time, over the meat before garnishing with the carrot slices and chopped parsley.
Nice recipes Rosalind.. Thanks for adding to the thread!
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*sigh* This thread is not making it very easy to stick to my diet. That apple cake recipe looks sooooo good!
It is the best tasting fresh apple cake I have ever had.. It cooks really funky.. looks all bubbly bumpy and weird but it is really good...
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The next time that I do roast a whole chicken for myself to last for a week.
I'll buy one apple that I'll core then stuff the middle with some fresh root ginger then stuff that into the middle of the chicken to give it an extra tang.
Also I usually put some of my own hone-grown bay leaves underneath the skin with some lemon too.
Mirage give it a try and surprise your mum.
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That sounds good Rosalind!
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That sounds good Rosalind!
Karen I've not tried it yet. If it works then I'll try to remember to take photos of the raw chicken and roast chicken.
But I am not very good at remembering to take the camera with me into the kitchen. oops. LOL
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just for Kadie, who likes pears and of course also for Karen - the resident cordon-bleu chef of distinction
and for anyone else that loooooooves, well, simply good food [;D]
Pear cake
now, in my native Switzerland this masterpiece is actually called (take a deep breath)
Van Ribbecks Birnentraum - which roughly translates as Mr. Van Ribbeck once had a dream.... about birnen / pears
Now, I don't do imperial or other weird measurements; with conversions you're on your own [;)]
- mix 125g castor sugar, 6 egg yolks (ohhh the arteries love that) and grated peel of 1/2 lemon (use unwaxed organic and even then scrub it really good) Mix and blend it all together until the mixture changes to a very light colour, then divide the mixture evenly betweentwo
- add 50g good quality melted chocolate carefully to one of the bowls
- beat together until very stiff 6 egg whites, 1 pinch of salt, 1 pinch of baking powder. Add 2 spoons of sugar and continue beating for a little while longer. The mix goes really glossy
- 150g flour
- take half of the stiff egg white and half of the flour and divide them again between the two bowls, fold the individual mixtures together carefully.
- first fill the dark (chocolate mix) into your round cake tin, then put two layers of baking paper cut to size on top, followed by the white layer. They bake together
The recipe is for a round cake form of approx 24cm diameter. Grease and flour the tin well or cover with baking paper.
Bake approx 40mins at 180C.
Filling:
- mix 2 eggyolk, 100g sugar, 1 teaspon vanilla sugar until creamy, light and soft
- add to that 1/2 lemon, juice and grated peel; 300 g double cream or creme freche if you preferr, 2-3 tablespoons pear liquor if you have but which you can also leave out. Mix together
- put 4 leaves of good quality gelatine in cold water for 5 minutes, then squeeze the water out gently then add to the above mixture. That makes the filling cream.
- blend together 2dl whipped cream + 2 stiff egg whites and fold into the above mixture. Put into the fridge until just before use on the cooled cake
- 4 pears, peeled cored and cooked soft in a little water
Take the cool cake and separate the layers carefully.
Cut the 'white' layer into halves with a wire cutter and put the base layer down.
Cover with 1/3 of the filling cream, then add the dark cake layer.
Put the cooked pears on top of the dark layer and cover with another 1/3 of the filling cream.
Put the final layer of cake on top.
The remaining cream filling spread along the outside of the cake and then gently press roasted flaked almonds into it.
Refrigerate to set for approx. 3 hours.
It's well worth the effort!!! [;D] [;D]
This recipe shall help me with all my pears this year.. I have a pear tree that at this moment is absolutely weighed down so low with pears I worry the branches won't hold the fruit by the time it is ripe,,,Yummmy thanks Alandriel... where are you and how are you doing?
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The next time that I do roast a whole chicken for myself to last for a week.
I'll buy one apple that I'll core then stuff the middle with some fresh root ginger then stuff that into the middle of the chicken to give it an extra tang.
Also I usually put some of my own hone-grown bay leaves underneath the skin with some lemon too.
Mirage give it a try and surprise your mum.
It sounds good Rosalind do you use any Garlic in it?
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The next time that I do roast a whole chicken for myself to last for a week.
I'll buy one apple that I'll core then stuff the middle with some fresh root ginger then stuff that into the middle of the chicken to give it an extra tang.
Also I usually put some of my own hone-grown bay leaves underneath the skin with some lemon too.
Mirage give it a try and surprise your mum.
It sounds good Rosalind do you use any Garlic in it?
Karen yes I do use Garlic cloves in the chicken as I do in a lot of things.
It's rather yummy and good for thinning the blood, just like onions are.
What foods do you use Garlic in your cooking?
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Chocolate-Dipped Strawberries
When you’re preparing strawberries, rinse with their stalks intact and hull afterward to stop them getting waterlogged.
They needed little tarting up – just quarter if large, pop in a serving bowl and accompany with a jug of single cream.
But if you want an indulgent treat, coat whole strawberries in chocolate.
Break up a 100g bar each of milk, white and dark chocolate and side – by - side in one bowl keeping one as separate as you can.
Melt over a pan of hot water, then dip each strawberry into the chocolate, holding it by its stalk.
Arrange in a shallow bowl to serve – or let everyone dunk the berries themselves.
This is enough chocolate for around 700g (1½lb) strawberries.
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Mirage give it a try and surprise your mum.
Which one though [;)]
Mind you, my mum would be surprised if I popped a pizza in the oven for everyone [;)]
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Mirage give it a try and surprise your mum.
Which one though [;)]
Mind you, my mum would be surprised if I popped a pizza in the oven for everyone [;)]
Daniel Have another read of the thread and print off some of the recipes that interest you, I hope that if you get stuck we will help you out.
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Mirage give it a try and surprise your mum.
Which one though [;)]
Mind you, my mum would be surprised if I popped a pizza in the oven for everyone [;)]
Daniel Have another read of the thread and print off some of the recipes that interest you, I hope that if you get stuck we will help you out.
I like the sound of all of them really, well, apart from fish ones.
I'll definitely have to give some a try, or even pass them on to my mum [;)]
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Daniel why not try the recipes out first and then pass them over to your MUm. Surprise her.
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Mirage give it a try and surprise your mum.
Which one though [;)]
Mind you, my mum would be surprised if I popped a pizza in the oven for everyone [;)]
Daniel Have another read of the thread and print off some of the recipes that interest you, I hope that if you get stuck we will help you out.
I like the sound of all of them really, well, apart from fish ones.
I'll definitely have to give some a try, or even pass them on to my mum [;)]
I remember you don't care for fish Like me ! I'm coming for dinner Daniel.. what you going to cook for me?
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But fish is good for you, the vitamins in the oily fish.
such as mackerel or salmon mmmmm