Recipe Thread.

Discussion in 'Other Conversation' started by timkelmom, Feb 4, 2008.

  1. timkelmom

    timkelmom New Member

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    All the posts in the What's for dinner thread got me thinking...how about if all the recipes are in one place?

    I would love to have a HomeSchool Spot cook book!

    I will copy and paste the ones from the other thread here, and then feel free to add any recipe you think we will all love.
     
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  3. timkelmom

    timkelmom New Member

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    Corn tortillas
    2 to 3 cups shredded chicken (cooking it today to get it done)
    thinly sliced onion (using a small red one)
    cheese

    mushroom soup (progresso b/c of wheat issue)
    4 oz can of diced chiles
    1 cup sour cream

    Mix soup, chiles and sour cream together. Add about 1/4 cup to the shredded chicken.

    Place chicken mixture, onions and cheese inside tortilla - roll up...place in baking dish.

    Pour the rest of the sauce over.

    Bake about 20-30 mins on 350 till all cooked and bubbly.

    Serve with guac, salsa, extra cheese, etc.



    by kbabe1968
     
  4. timkelmom

    timkelmom New Member

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    Traditional Red Chile Sauce

    Use red chile pods for a sauce like Grandma used to make.

    • 12 BUENO® Red Chile Pods
    • 36 oz. water
    • ½ tsp. salt
    • 2 cloves garlic, minced
    • ½ tsp. BUENO® Oregano
    • 2 Tbsp. vegetable oil
    • 2 Tbsp. unbleached flour

    1. Remove stems and seeds from chile pods. Rinse.
    2. Soak pods in lukewarm water 3 minutes or until soft.
    3. Rinse chile pods of remaining seeds and remove veins.
    4. Place chile pods in a saucepan and pour the 36 oz. of water to cover pods.
    Bring to a boil. Cover. Simmer over low heat 20 minutes.
    5. Place pods in a food processor or blender with half of the cooking liquid.
    Add salt, garlic and oregano. Process or blend pods until smooth.
    6. In a large skillet, heat oil over medium heat. Add flour and stir until golden
    brown, making a roux. Remove from heat.
    7. Add blended chile to roux and stir until any lumps dissolve.
    8. Return to heat and slowly combine remaining cooking liquid with chile to
    achieve a tomato sauce consistency.
    9. Simmer 10 minutes. Makes approximately 20 oz.

    Option: Add more water and/or low sodium broth for thinner consistency.
    For thicker sauce, start with 24 to 30 oz. of water instead of 36 oz.


    by mamabear
     
  5. timkelmom

    timkelmom New Member

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    Chinese Peppers and Meat

    1 lb. Pork Loin Chops (deboned), julienned very thinly
    1 large green pepper, julienned
    2 tbs tapioca flour (you can use cornstarch or white rice flour also)
    2 tbs soy sauce (San-J wheat free tamari)
    3 tbs oil (we used canola)

    In a large bowl, mix the thinly slice pork strips, tapioca flour and soy sauce together. Mix well to coat ALL of the pork. Set aside for 5 or so minutes.

    Using a LARGE wok or LARGE skillet, heat the 3 tbs. of oil on HIGH heat. When the oil is hot, add the pork, reduce heat to medium high. Stir fry meat in the oil. When the meat is ALMOST done, add the peppers. Stir around in the pan just to quickly cook the peppers. They need to be tender crisp.

    Serve over rice.



    by kbabe1968
     
  6. timkelmom

    timkelmom New Member

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    Start with a white sauce which is:

    1 tbs butter
    1 tbs flour
    1 cup milk

    Melt butter, whisk in flour and keep stirring so it doesn't get lumpy. Add milk and cook until the milk is reduced and coats the back of a spoon.

    Add 2 cups shredded cheese (American, cheddar, Monterey Jack and Parmesan work well - although if you do parmesan you're technically making an alfredo!).

    Hope that helps!

    Oh...the butter flour combo is a rioux and you can actually cook that REALLY LONG until it turns brown, in which it would be a base for a gumbo!


    by kbabe1968
     
  7. timkelmom

    timkelmom New Member

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    Chicken Enchiladas

    2 cans 13 oz. canned chicken (or you could shred fresh)
    1 cup salsa
    1 can (4 oz.) chopped green chiles (or fresh)
    2 1/2 c. heavy whipping cream
    2 c. shredded monteray jack cheese (or any mexican cheese you like.)
    10 8" tortillas




    Combine salsa, chiles, and chicken.
    Spoon mixture in tortillas and roll.
    Place seem side down in a 9x13 baking dish.
    Pour shipping cream over top.
    Bake for 45 mins @ 350.
    Sprinkle with cheese on top during last 10 mins.


    I usually make spanish rice as a side dish. Also, in my area we have a large mexican population, so we carry many cultural foods in our grocery stores. I replace the whipping cream with a white table cream that they use a lot.


    by timkelmom
     
  8. timkelmom

    timkelmom New Member

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    Who else has a recipe?
     
  9. kbabe1968

    kbabe1968 New Member

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    I've got tons! LOL....just don't have time! LOL :D

    I'll be back, I promise!!! My week this week is busy, stuff starting back up, MOPS and other things. I'll be back though and post some of our family favorites! :D
     
  10. sixcloar

    sixcloar New Member

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    This is what I made tonight:

    Pork Chops and Rice:
    4-6 pork chops, browned (can also use chicken)
    1 c. white rice (not minute rice)
    1 can cream of mushroom soup
    1 packet onion soup mix
    3 soup cans of water

    Mix onion soup mix, mushroom soup and water until thoroughly mixed. Pour into bottom of 9x13 casserole dish (I use 11x14 since there are 6 of us, and I need more pork chops!). Sprinkle rice evenly throughout the soup mixture. Place browned chops on top. Cover with aluminum foil and bake at 350 for 55 min. to 1 hr.

    I do not like white rice, but this rice is YUMMY!
     
  11. KrisRV

    KrisRV New Member

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    timkelmom, what a wonderful idea, when I was on another group some one had us send her all our favorite recipe and she made a book and sent to the ones that wanted it.
     
  12. met00

    met00 New Member

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    greek

    Tzatziki

    1 - 32 oz plain yogurt
    2 - large cucumbers
    6 - cloves garlic - crushed (not chopped)
    4 - tbs olive oil

    Using yogurt strainer or cheesecloth strain yogurt in fridge for 8-12 hrs (overnight works best)

    Peal and core the cucumbers (remove seeds) chop from fine to medium size pieces

    Mix strained yogurt, cucumber, garlic and olive oil.

    Refrigerate for at least 2 hours so the flavors can meld.

    Great with pita chips as a dip. Better with Dolmades (stuffed grape leaves) or with lamb or beef in a pita sandwhich. Can also be served with Falafel for a fantastic vegetarian meal.
     
  13. kbabe1968

    kbabe1968 New Member

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    Kris....was that on Family Life Forums? - just curious b/c I did that for FLF about 3 years ago...scenario sounded familiar! :D
     
  14. Jackie

    Jackie Active Member

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    Look out, Amy!!! You have competition for the Homemaker of the Year award!!!

    (Tinklemom, maybe when Amanda makes changes to this site, she can have a section just for recipes....?)
     
  15. Jo Anna

    Jo Anna Active Member

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    Banana Bread

    1/2 cup butter
    1 cup sugar (white)
    2 eggs
    2 Tbsp. buttermilk
    1 Tbsp. vanilla
    1 Tbsp. cinnamon
    1 tsp. baking soda
    2 1/2 cups flour
    3-4 mashed bananas
    1 cup chopped nuts

    Mix all ingredients. Pour into loaf pans. Bake in 350 degree oven for 1 hour or until medium/deep golden brown.
     
  16. timkelmom

    timkelmom New Member

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    Thanks. I love sharing recipes. I get them from all over. I use the Kraft website and Betty Crocker website for a lot of dishes.

    My family likes to try new things so that makes it easy. I can't wait to see what everyone posts here.
     
  17. timkelmom

    timkelmom New Member

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    That's a good idea. Maybe she will see this and do it.

    I know by homemaker of the year you are talking about Leslie and her seasoned salt banana bread :lol:.
     
  18. Jo Anna

    Jo Anna Active Member

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    timkelmom,
    I wish my family was open to trying new stuff. They are not to great at it, but I do it anyways!LOL I figure I am the one who cooks so I will cook some different things occasionally.
     
  19. timkelmom

    timkelmom New Member

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    Hey, variety is the spice of life right?!
     
  20. timkelmom

    timkelmom New Member

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    fried onion strings

    1/2 cup milk
    1/2 cup flour
    1/2 tsp. salt
    1/2 tsp. sugar
    1/2 tsp. pepper
    1/2 tsp.(or more)cayenne pepper
    1/2 tsp. garlic salt
    1 large onion,cut into thin rings and the rings cut in half
    1/2 cup flour
    1/2 cup corn meal
    1 tsp. garlic salt

    Mix first 7 ingredients into a batter.Put onions in batter,stir well to cover,let set for 30 min.Mix remaining flour,cornmeal and garlic salt.Remove onions from batter,dredge in the flour/cornmeal mix and deep fry for about 5 min. till crisp.


    by Aball
     
  21. sixcloar

    sixcloar New Member

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    Those sound great!! Do you use sweet onions?
     

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