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World Community Grid Forums
Category: Community
Forum: Chat Room
Thread: Recipes and Household Hints |
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Thread Status: Active Total posts in this thread: 34
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
This is for the members to share some favorite recipes, share some newly discovered recipes, and to share some household hints, tips, time-savers and money-savers. <I did a quick scan of the thread titles. I didn't see anything that looked like this. If there is, please accept my apologies.>
Porcupine Meatballs Serves 4 1 (6.8-ounce) package Rice-A-Roni® Beef Flavor 1 pound ground beef or ground turkey 1 egg, beaten 1 tablespoon vegetable oil 2-1/2 cups water
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
We don't have a recipe thread - thanks for starting one. However, there are quite a few recipes in the Homebrewers' thread, if you're interested.
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
BEER CAN CAJUN CHICKEN
INGREDIENTS: 3½ to 4 pound chicken 12-ounce can of beer 4 teaspoons dry cajun seasoning (optional) DIRECTIONS: Using a bottle opener, make three more openings in the top of the can. Empty 1/3 of the beer out to make it only 2/3 full of liquid. Lightly oil the exterior of the can with salad oil. Wash chicken inside and out and pat dry with paper towels. Sprinkle 2 teaspoons of dry cajun seasoning (optional) into the cavity and two teaspoons over the outside of the chicken. Put a little foil on the tips of the leg bones to prevent blackening. Set up gas or charcoal grill for indirect grilling. For charcoal grills, mound briquettes into two piles on opposite sides of grill. Light. Preheat only one side of gas grill, at a temperature of 350 degrees. Stand the beer can on an aluminum pie plate, piece of aluminum foil, or special beer can chicken roasting pan. Carefully ease the chicken onto the can, and spread drumsticks away from the body to support the bird in a tripod position. Add chicken, locating the bird between the two piles of charcoal on charcoal grills, or on the side away from heat on gas grills. Cover the grill and barbeque chicken over indirect heat for about 1 1/2 - 2 hours, or until the breast meat reaches 165 degrees. Remove chicken carefully, as there may be hot liquid remaining in the can. Yield: 4 Servings |
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jan649
Advanced Cruncher US Joined: Dec 14, 2005 Post Count: 63 Status: Offline Project Badges: 
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BEER CAN CAJUN CHICKEN Empty 1/3 of the beer out to make it only 2/3 full of liquid. hope this was disposed of properly  |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
CARAMEL BROWNIES
INGREDIENTS: 14 ounces caramels 1/3 cup evaporated milk 8 ounces german sweet chocolate 6 tablespoons butter 4 eggs 1 cup sugar 1 cup flour (sifted) 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons vanilla 6 ounces chocolate chips 1 cup chopped walnuts DIRECTIONS: Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. Bake for 20 minutes. Cool in pan on rack. * Refrigerate before cutting into bars or squares - it will be difficult to cut if not chilled first. |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
<Here's one I want to try. But I think I'll bake it first. Then, maybe, I'll let The Hubbit try grilling it.>
Grilled Raspberry-Glazed Chicken  ½ cup raspberry jam 1 tablespoon Dijon mustard 6 boneless skinless chicken breast halves (about 1 3/4 pounds) 1½ cups fresh or frozen (thawed and drained) raspberries
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
MARINATED VEGETABLE MEDLEY
INGREDIENTS: 3 medium zucchini, cut into 1/2-inch slices (5 cups) 2 medium carrots, cut into 1/4-inch slices (1 cup) 1/2 cup thinly sliced onion, separated into rings 1/2 cup coarsely chopped red pepper 1/2 cup water 1/4 cup spicy vegetable juice 2 tablespoons white wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon snipped fresh parsley 1 clove garlic, minced 1 teaspoon sugar 1/4 teaspoon celery seed 1/4 teaspoon salt DIRECTIONS: Combine zucchini, carrots, onion, pepper and water in 3-quart saucepan. Cover. Cook over high heat for 5 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally. Drain. Set aside. Combine remaining ingredients in 1-cup measure. In large mixing bowl or salad bowl, combine vegetable mixture and juice mixture. Toss to coat. Cover with plastic wrap. Chill at least 4 hours, stirring occasionally. Serve with slotted spoon. Yield: 12 Servings (approximately 1/2 cup each) |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Good Eats Roast Turkey
1 (14 to 16 pound) frozen young turkey For the brine: 1 c. kosher salt ½ c. light brown sugar 1 gallon vegetable stock 1 T. black peppercorns ½ T. allspice berries ½ T. candied ginger 1 gallon heavily iced water For the aromatics: 1 red apple, sliced ½ onion, sliced 1 cinnamon stick 1 c. water 4 sprigs rosemary 6 leaves sage Canola oil Combine all the brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from the heat. Cool to room temperature, and refrigerate until thoroughly chilled. Early on the day of cooking (or late the night before), combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey, breast side down, in the brine. Cover. Refrigerate, or set in a cool area for 6 hours. Turn turkey over once, half-way through brining. A few minutes before roasting, heat the oven to 500°. Combine the aromatics, except the rosemary and sage, in a microwave dish and nuke on high for 5 minutes. Remove bird from the brine. Rinse inside and out with cold water. Discard brine. Place the bird on a roasting rack inside of a low, wide pan. Pat dry with paper towels. Add the steeped aromatics to the cavity, along with the rosemary and sage. Tuck back the wings. Coat the whole bird liberally with the oil. Roast on the lowest level of the oven at 500° for 30 minutes. Remove from the oven and cover the breast with a double layer of aluminum foil. Insert the meat thermometer into the thickest part of the breast. Return the bird to the oven, reducing the temperature to 350°. A 14 to 16 pound turkey should require a total of 2 to 2½ hours of roasting to reach 161°. Let turkey rest, loosely covered for 15 minutes before carving. Episode #: EASP01 http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_8389,00.html |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
Baklava Bar Cookies
 Prep Time:25 min Start to Finish:2 hr 50 min Makes:24 bars Cookie Base 1 pouch (1 lb 1.5 oz) sugar cookie mix 1/2 cup butter or margarine, softened 1/2 teaspoon grated lemon peel 1 egg Filling 1 1/2 cups chopped walnuts 1/3 cup granulated sugar 1/4 cup butter or margarine, softened 1 teaspoon ground cinnamon 1/8 teaspoon salt 8 frozen mini fillo shells (from 2.1-oz package) Glaze 1/3 cup honey 2 tablespoons butter or margarine, softened 1 tablespoon packed brown sugar 1/2 teaspoon lemon juice 1/4 teaspoon ground cinnamon 1 teaspoon vanilla Garnish 5 tablespoons honey
High Altitude (3500-6500 ft): In step 2, bake crust 17 minutes. |
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Former Member
Cruncher Joined: May 22, 2018 Post Count: 0 Status: Offline |
This was a huge hit for Thanksgiving:
Amaretto-Almond Streusel Pumpkin Pie Ingredients: 2 tablespoons amaretto liqueur Perfect Pumpkin Pie 20 Amaretti di Saronno cookies (about 4 1/4 ounces), crumbled into pieces that are 1/2 inch or smaller 1/4 cup sliced almonds Preparation: Replace 2 tablespoons cream with amaretto liqueur in Perfect Pumpkin Pie. Mix cookie crumbs with almonds. Sprinkle over filling just before baking. Bake and cool pie as directed. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature. Perfect Pumpkin Pie Ingredients: Nonstick vegetable oil spray 1 Butter Pie Crust dough disk 1 (15-ounce) can pure pumpkin 3/4 cup (packed) golden brown sugar 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt Pinch of ground cloves 3 large eggs 1 1/4 cups heavy whipping cream Preparation (I just used a pre-made pie crust): Position rack in bottom third of oven; preheat to 375°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center. Puree pumpkin in processor. Mix in next 6 ingredients. Add eggs 1 at a time, pulsing after each addition. Gradually add cream, processing just until blended. Process 5 seconds longer. Pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack. DO AHEAD Can be made 1 day ahead. Cover and chill. |
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