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11-10-2008, 09:53 PM | #1 |
Senior Yorkie Talker | Anyone got any good recipes??? Anyone got any good recipes?
__________________ Lins http://lindsaysmenagerie.blogspot.com/ |
Welcome Guest! | |
11-11-2008, 07:20 AM | #2 |
Donating YT 3000 Club Member Join Date: Feb 2005 Location: USA
Posts: 7,178
| What kind of recipes are you looking for? There are quite a few threads on here for different recipes. I have seriously enjoyed several of the recipes posted. I love these threads!!
__________________ Miko 's his Mommy |
11-11-2008, 09:49 AM | #3 |
Lovin' my R & R Donating Member Join Date: Sep 2007 Location: Middleton, Idaho
Posts: 2,152
| I love these threads too!! Unfortunately I don't ever have much to contribute, but I love getting ideas from everyone else!!
__________________ Amanda 's Ranger & Ryder |
11-11-2008, 12:36 PM | #4 |
No Longer a Member Join Date: Mar 2007 Location: Washington State
Posts: 1,218
| For what? No... I don't have any. I'm just blabbering here. I hate to cook. I make good Dog Cookies & Cornbread though. |
11-11-2008, 01:01 PM | #5 |
LUV my 3 Furrs & Alex Donating Member | How about this for desert: Baked Alaska recipe information Preparation time 15 minutes, Cooking time 3 - 5 minutes, Oven temperature 230°C, 450°F, gas 8, Calories 695 per portion ingredients 1 bought or home-made 20 cm (8 in) sponge flan case 1 tablespoon sherry 1 litre (35.2 fl oz) block raspberry ripple ice cream 3 egg whites 150 g (5 oz) caster sugar method 1. Place the flan case on a baking tray and sprinkle over the sherry. 2. Scoop the ice cream on to the base and smooth over with a knife to make an even round. Freeze to harden again. 3. Whisk the egg whites until they form stiff peaks. Whisk in the sugar a little at a time. The mixture should be thick and glossy. 4. Quickly spoon or pipe the meringue on to the ice cream and sponge to cover it completely. 5. Bake in a hot oven for 3-5 minutes until the meringue is golden. Serve immediately. Freezer Tip For a dinner party, the baked alaska can be prepared in advance, covered with meringue, then open frozen ready to be put in the oven at the last minute. serving amount serves 4
__________________ Mommy 's AlexBoo-BooPheoebeand Snowy WE YT |
11-11-2008, 04:08 PM | #6 |
I heart Sugar Donating Member Join Date: Mar 2006 Location: Florida
Posts: 7,373
| I just made a new recipe tonight and I think it's quite yummy. It's vegetarian for our veggie members but I think meat eaters would like it just as much. It's from the Moosewood Restaurant Low Fat Favorites cookbook (my new favorite). It goes together super easy and is a good way to sneak a little spinach in for the kids. Black Bean Chilaquile (but I'm calling it taco casserole) 1 cup chopped onion 1 tablespoon olive oil 1 cup chopped tomato 1 1/2 cups corn (I used frozen) 15 ounces black beans, canned, drained and rinsed 2 tablespoons lime juice 1 teaspoon salt 1/2 teaspoon pepper 2 cups chopped spinach 2 cups crushed baked tortilla chips 8 ounces grated cheddar cheese (recipe called for fat free- I used full fat) 2 cups salsa 1. preheat oven to 350 2. saute onions in oil till translucent. stir in tomatoes, corn, beans, lime juice, salt and pepper, saute 5- 10 min till heated through 3. meanwhile in another pan blanch the spinach in boiling water 1- 3 minutes until just wilted, drain, set aside 4. Spray baking pan with Pam and cover bottom with 1/2 of the tortilla chips 5. spoon veggie mixture over top and top with 2/3 of the cheese 6. arrange spinach on top and spoon on half of the salsa 7. finish with the rest of the tortilla chips and top with the rest of the salsa and cheese 8. bake 35-40 min. I served it with taco sauce and sour cream- yummy!
__________________ "If you have men who will exclude any of God’s creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men." — St. Francis of Assisi, 1181-1226 Last edited by Nikki+2; 11-11-2008 at 04:10 PM. |
11-12-2008, 09:46 AM | #8 |
I heart Sugar Donating Member Join Date: Mar 2006 Location: Florida
Posts: 7,373
| ...Just as long as it's not dessert or Mexican.
__________________ "If you have men who will exclude any of God’s creatures from the shelter of compassion and pity, you will have men who will deal likewise with their fellow men." — St. Francis of Assisi, 1181-1226 |
11-12-2008, 10:04 AM | #9 |
YT Addict Join Date: Sep 2008 Location: rochester,ny
Posts: 309
| Chicken French! · 1 lb boneless skinless chicken breast · 2 eggs · 1/4 cup parmesan cheese · 1 tablespoon parsley flakes · 1/2 cup flour · 1/4 cup olive oil · 2 tablespoons butter · 1 clove minced garlic · 1 cup chicken broth · 1/2 cup white wine · 1/4 cup lemon juice 1. Mix together eggs, cheese and parsley flakes. 2. Between two sheets of plastic wrap, pound chicken thin. 3. Dredge chicken in flour, then dip in beaten egg mixture. 4. Fry in olive oil until brown on both sides. 5. Remove chicken to platter. 6. In same skillet, saute garlic lightly, then add wine and bring to boil. 7. Add broth and lemon juice. 8. Lastly, stir in butter. 9. Add chicken back to pan and bring to boil. 10. Simmer for about 3 minutes. But instead of wine I use Beer! and its so great.. I like using Molson tripe X because it has a stronger flavor..but any beer will do
__________________ Cutie Max Last edited by abaddon248; 11-12-2008 at 10:06 AM. |
11-12-2008, 10:21 AM | #10 |
YT Addict Join Date: Oct 2008 Location: Schweinfurt, Bayern, Germany
Posts: 432
| Hmmmm....I LOVE to cook! let me see what I've got for you How bout.... Maple Glazed Porkchops (I totally use thus glaze for stuff other then chops too. like meatloaf, or chicken breasts) 3 pounds center cut porkchops 3/4 cup maple syrup 2 tablespoons ketchup 2 tablespoons brown sugar 1 tablespoon cider or white vinegar 1 tablespoon worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon ground mustard Preheat oven to 375*F. Combine all ingredients other that the chops. Place the chops in a 13x9 baking dish. Cover with your Glaze and bake for 40 minutes covered. Remove the cover and bake for an additional 15 minutes. The time may very depending on the thickness of the chops, they are considered done when the internal temperature reaches 160*F. The glaze is DELICIOUS! I love sweet and savory mixed together |
11-12-2008, 04:21 PM | #11 |
Donating YT 1000 Club Member Join Date: May 2005 Location: Central Texas
Posts: 2,624
| Chicken, Noodles, and Dressing Boil a chicken with a bay leaf till done. De-bone and refrigerate chicken Dressing 1/2 loaf of dried bread torn into pieces 1 box Jiffy cornbread mix - baked, crumbled and dried overnight 1/2 bag stuffing seasoned bread crumbs Sage to taste - I use 2-3 tablespoons (my family loves sagey dressing) 1 onion, 3 stalks of celery - cook 2 minutes in tablespoon of butter in microwave to soften Mix the above together - add salt and pepper to taste Add 1/2 stick melted butter Beat two eggs and add Moisten all with enough chicken broth till "almost runny". Bake 1 hour at 350. Sometimes I make the day before and reheat in a saucepan - I think "leftover" dressing is better. Noodles 5 eggs 3/4 cup heavy cream 1 1/2 tsp salt 3 tsp baking powder pinch of soda enough flour to make a stiff dough (about 3 cups) Mix together into a ball and then flatten with palm and roll out to about 1/4 inch thick. Roll up dough (with your hands) into a "jelly roll" and then slice 1/4 inch slices to make noodles. Unroll noodles and let dry on table overnight. Cook in enough chicken broth to just cover noodles. Bring chicken broth to a boil, add noodles (gently) and do not stir too much. Bring back to boil and then reduce heat and simmer for 45 minutes or so till done and broth is reduced (may need to periodically add more broth - do not let simmer dry). Put boiled chicken in the noodles and heat through.
__________________ Rex & Rowdy's Mom |
11-12-2008, 06:20 PM | #12 |
Donating YT 500 Club Member | Easy thin pork cutlet dish or use thin chicken breasts coat in mixture of soy sauce/spicy mustard roll in breadcrumbs and parmesan cheese bake at 350 until done It's SO good, I'm not good with amounts.
__________________ Dena Rick Big C little c and Zoe Nub |
11-12-2008, 07:31 PM | #13 |
YT Addict Join Date: Jun 2008 Location: Bay Area,CA
Posts: 289
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__________________ Buttons and Oliver |
11-12-2008, 08:36 PM | #14 |
Senior Yorkie Talker | Thanks everyone.I must look for something South African to post for you http://www.yorkietalk.com/forums/pic...ictureid=29070
__________________ Lins http://lindsaysmenagerie.blogspot.com/ |
12-10-2008, 06:44 PM | #15 |
♥ Luv My Lil' M&M ♥ Donating Member Join Date: Oct 2008 Location: USA
Posts: 1,572
| Chicken Adobo (Originates from the northern region of the Philippines) 4-5 lbs of chicken 2 Tbs of veg oil 1/2 tsp salt 1/2 C white vinegar 1/2 C soy sauce 2 tsp minced garlic 1 tsp coarsely ground black pepper 4 bay leaves Brown chicken in oil in large skillet, over medium heat. 1/2 hr covered. Turn once, then drain fat. Mix salt, vinegar, soy sauce, garlic, pepper, and aby leaves, in a bowl. Pour over chicken. Cover and simmer for 30 min, turn them, simmer for 30 more min. Serve with rice, or mashed potatoes. High vinegar content keeps chicken good at room temperature for extended periods of time. Great for picnicking If anyone try's this please let me know how you liked it. I used to make it so much , I would switch between rice, and m potatoes. Then I got tired of it, and didn't make it for awhile. I just made some tonight. It is sooooo YUMMY!!
__________________ Angie Madison Chance Our Future Baby Tatum |
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