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Index » Internet/Computer » The Web » Recipes Shared at Radio Paradise Page: Previous  1, 2, 3, 4 ... 67, 68, 69  Next
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ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: Jun 2, 2015 - 7:55pm

 bokey wrote:

Thanks.I'll never be able to watch a Popeye cartoon again.

 

n4ku

n4ku Avatar

Location: --... ...--


Posted: Jun 2, 2015 - 7:55pm

 Proclivities wrote:
Some basic pizza dough recipes which I didn't have the energy to type out - click on images for larger versions:
rustic
thin
I
 generally juice them up with herbs and spices, but they're good recipes as basic starts. I'm sure there are other folks here with good dough recipes.

 
Thanks so much for posting this.
Proclivities

Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male


Posted: Jun 2, 2015 - 7:30pm

 ScottFromWyoming wrote:

For everyday pizza, I generally throw some yeast and some flour and honey and salt and olive oil and maybe some other stuff and some warm water in a bowl and turn the mixer on for a while.

 
That works for me too; it's more fun when I get my son involved (usually).  Earlier today n4ku mentioned looking for a thin crust style recipe in the "Things You Thought Today" thread, so I figured I'd post those recipes.
bokey

bokey Avatar

Gender: Male


Posted: Jun 2, 2015 - 7:25pm

 ScottFromWyoming wrote:

For everyday pizza, I generally throw some yeast and some flour and honey and salt and olive oil and maybe some other stuff and some warm water in a bowl and turn the mixer on for a while.

 
Thanks. I'll never be able to watch a Popeye cartoon again.
ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: Jun 2, 2015 - 7:21pm

 Proclivities wrote:
Some basic pizza dough recipes which I didn't have the energy to type out - click on images for larger versions:


I
 generally juice them up with herbs and spices, but they're good recipes as basic starts. I'm sure there are other folks here with good dough recipes.

 
For everyday pizza, I generally throw some yeast and some flour and honey and salt and olive oil and maybe some other stuff and some warm water in a bowl and turn the mixer on for a while.
Proclivities

Proclivities Avatar

Location: Paris of the Piedmont
Gender: Male


Posted: Jun 2, 2015 - 6:41pm

Some basic pizza dough recipes which I didn't have the energy to type out - click on images for larger versions:
rustic
thin
I
 generally juice them up with herbs and spices, but they're good recipes as basic starts. I'm sure there are other folks here with good dough recipes.
n4ku

n4ku Avatar

Location: --... ...--


Posted: Oct 14, 2014 - 3:10pm

 MsJudi wrote:
Today I'll be trying this one, but I'll substitute brown rice for the white, although I should be using jasmine rice!

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.


 
About to sit down to a dinner of this dish. Just waiting on the rice to finish cooking. It smells great.

ETA: Dang. That was tasty.


DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Oct 11, 2014 - 1:19pm

           Slow Cooker Pot Roast
Ingredients:

 
3 to 4 lb Chuck Roast
 6 to 8 Red Potatoes cut into bite size pieces
 2 Cups Beef Broth
 1/2 Cup Red Wine
 1 Large Yellow Onion coarsely chopped
 1 Large Red Onion coarsely chopped
 4 Celery Stalks chopped
 4 Carrots chopped
 3 Sprigs of Rosemary
 3 Bay Leaves
 Salt and Pepper to taste
 1 Tablespoon extra virgin olive oil

Directions:

Salt and pepper chuck roast to taste. In a large cast iron skillet put the olive oil and heat until oil is near smoking. Brown all sides of the chuck roast (about 4 mins a side)
Put half the onions and carrots in bottom of 6 quart slow cooker.
Put browned chuck roast on top and then add all the rest of the ingredients mixed up.
Cook on low for 8 hours. Remove Bay Leaves and Rosemary sprig. Let roast rest 10-15 minutes before serving.

Very Yummy!

 



MsJudi

MsJudi Avatar

Location: Houston, TX
Gender: Female


Posted: Oct 8, 2014 - 9:43am

 ScottFromWyoming wrote:

This will be great in the slow cooker but just for the record, it's a blazingly fast soup to prepare on the spot. Once you've prepped the veggies/rice, you're about 10 minutes away from eating. Brown everything in your big pot, stir in the broth, bring to a boil, stir in the coconut milk (don't let it boil much or it might curdle/break down), stir in the peanut butter (I use more than they do but hey). Have some sriracha handy to adjust the heat. We use the store-bought green curry paste which I think is hotter but I still like a little more zing. 

I know all this because we have some leftovers in the fridge right now  

 
Yar, we usually make this (it's curry, plain and simple, without the potatoes and carrots) on the stove, but sometime I know I'll have a crazy day in the studio and not want to stop to cook dinner, so it's easy to throw everything in the crockpot in the morning and forget about it till it's time to eat!
ScottFromWyoming

ScottFromWyoming Avatar

Location: Powell
Gender: Male


Posted: Oct 8, 2014 - 9:17am

 MsJudi wrote:
Today I'll be trying this one, but I'll substitute brown rice for the white, although I should be using jasmine rice!

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.


 
This will be great in the slow cooker but just for the record, it's a blazingly fast soup to prepare on the spot. Once you've prepped the veggies/rice, you're about 10 minutes away from eating. Brown everything in your big pot, stir in the broth, bring to a boil, stir in the coconut milk (don't let it boil much or it might curdle/break down), stir in the peanut butter (I use more than they do but hey). Have some sriracha handy to adjust the heat. We use the store-bought green curry paste which I think is hotter but I still like a little more zing. 

I know all this because we have some leftovers in the fridge right now  
sirdroseph

sirdroseph Avatar

Location: Not here, I tell you wat
Gender: Male


Posted: Oct 8, 2014 - 9:11am

 MsJudi wrote:
Today I'll be trying this one, but I'll substitute brown rice for the white, although I should be using jasmine rice!

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.


 
Now that looks right up my alley, will have to give that one a try myself!  And yes, you should be using Jasmine rice.{#Yes}
MsJudi

MsJudi Avatar

Location: Houston, TX
Gender: Female


Posted: Oct 8, 2014 - 9:07am

Today I'll be trying this one, but I'll substitute brown rice for the white, although I should be using jasmine rice!

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

MsJudi

MsJudi Avatar

Location: Houston, TX
Gender: Female


Posted: Oct 7, 2014 - 2:42pm

 DaveInVA wrote:

That would go good with my Mexican rice except I am allergic to dairy and corn.

 
You could leave both of them out!
DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Oct 7, 2014 - 1:37pm

 MsJudi wrote:
Dinner tonight:

Slow Cooker Creamy Green Chile Enchilada Soup
Ingredients:
  • 32 oz chicken both
  • 24 oz chicken breasts
  • 2 cans of Green Chili enchilada sauce
  • 4 oz can of diced green chilies
  • 3/4 cup of water
  • 2 tbsp of ground cumin
  • 1 tbsp of chile powder
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 cup of frozen corn (defrosted)
  • 1 block of PHILADELPHIA cream cheese (cut up into a few pieces)
  • 3/4 cup of instant brown rice (not cooked)
  • salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
  • table spoon of corn starch (only if needed)
  • optional: shredded cheese for garnish
Instructions:
  1. In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin. (My spice measurements are to my taste, it is up to you if you like more or less...)
  2. Add the chicken breasts to the crock pot and cook on low for 7 hours.
  3. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
  4. At this point, you can judge to consistency of your soup. If you would like it thicker, mix a table spoon of corn starch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.


 
That would go good with my Mexican rice except I am allergic to dairy and corn.
MsJudi

MsJudi Avatar

Location: Houston, TX
Gender: Female


Posted: Oct 7, 2014 - 1:28pm

Dinner tonight:

Slow Cooker Creamy Green Chile Enchilada Soup
Ingredients:
  • 32 oz chicken both
  • 24 oz chicken breasts
  • 2 cans of Green Chili enchilada sauce
  • 4 oz can of diced green chilies
  • 3/4 cup of water
  • 2 tbsp of ground cumin
  • 1 tbsp of chile powder
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 cup of frozen corn (defrosted)
  • 1 block of PHILADELPHIA cream cheese (cut up into a few pieces)
  • 3/4 cup of instant brown rice (not cooked)
  • salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
  • table spoon of corn starch (only if needed)
  • optional: shredded cheese for garnish
Instructions:
  1. In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin. (My spice measurements are to my taste, it is up to you if you like more or less...)
  2. Add the chicken breasts to the crock pot and cook on low for 7 hours.
  3. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
  4. At this point, you can judge to consistency of your soup. If you would like it thicker, mix a table spoon of corn starch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.

DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Oct 7, 2014 - 1:20pm

Mexican Rice

Ingredients

  • 2 Tablespoons Olive Oil
  • Half of a Large Onion, Chopped
  • 2 cups uncooked Long Grain Rice or Brown Rice 
  • 3 cloves Garlic, Minced
  • 1 small can Diced Green Chilies 
  • 1 can of diced Tomatoes
  • 1 can (14 1/2 oz. size) Stewed Tomatoes
  • 2 cups Low Sodium Chicken Broth (more If Needed)
  • 1 tablespoon Cumin
  • 1 teaspoon Sea Salt
  •  Fresh Cilantro, Chopped

Preparation Instructions

Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add chiles and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some sea salt and a good tablespoon of cumin——more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.





DaveInSaoMiguel

DaveInSaoMiguel Avatar

Location: No longer in a hovel in effluent Damnville, VA
Gender: Male


Posted: Feb 23, 2014 - 5:07pm


 Chicken Masala

Ingredients:

  • 2 tablespoons fresh ground Black Pepper
  • 1 tablespoon White or Apple Cider Vinegar
  • Juice of 1 Lemon
  • 2 tablespoons Cumin
  • 2 teaspoons ground Cinnamon
  • 2 teaspoons Curry powder
  • 4 Garlic Cloves finely chopped
  • 1-3 seeded Jalapeno finely chopped
  • 2 inches of Ginger root finely chopped
  • 1 teaspoon Cayenne powder
  • 1 Yellow Onion finely chopped
  • 2 tablespoon Turmeric
  • 2 teaspoons chili powder
  • 1 teaspoon coriander
  • 2 (15 ounce) cans light Coconut Milk, unsweetened
  • 5 large Chicken Breasts, boneless & skinless
  • 1 (28 ounce) can diced Tomatoes (no sugar added)
  • 1 (6 ounce) can Tomato paste (no sugar added)
  • Fresh Cilantro for garnish
  • 1 teaspoon Cardamon
  • Mix all ingredients well except Chicken in a 6 quart slow cooker. Cut Chicken into bite size pieces and add to crock pot and stir in making sure its all covered. Cook 4-6 hours on high or until Chicken is done. Serve over Brown Rice.



helenofjoy

helenofjoy Avatar

Location: Lincoln, Nebraska
Gender: Female


Posted: Jan 9, 2014 - 3:58pm

"Hot Italian Sausage Ramen F**king Noodle Soup" so named in honor of Jessica from the old  Maryland Way Restaurant at Solomon's Maryland:

1 pkg Top Ramen (Oriental Flavor)

2 spring onions (scallions?  What ARE they called?)

2 cloves garlic

1/2 tsp grated fresh ginger

fresh basil chopped (as much or as little as you like - I use a handful)

2 or 3 stalks of kale chopped well after removing center stalk

1 tsp chopped fresh jalapeno (or not)

1 precooked fat hot Italian sausage (I simmer my sausages over medium heat until almost done and then poke them with a fork to let some of the fat out - it will still have great flavor) Sliced or chopped

Directions:

Prep all of your ingredients.

Bring 2 cups of water to a boil.  On the way to the boil you can add the onions, garlic, ginger, basil kale and jap.  When it reaches a boil, add the packet of ramen noodles and the flavor packet.  Let the noodles soften a little so you can stir things up a bit before you add the sliced sausage, put a cover on and cook for 3 or 4 minutes.  Check to see if the noodle is done to your liking.  Try not to overcook.  This is important!

 

This dish is one of my all time favorites, but only if eaten right away as temperature permits.  It is not a good keeper as a leftover and you won't want to waste it!  This recipe serves 2.


K_Love

K_Love Avatar

Gender: Female


Posted: Jan 9, 2014 - 1:39pm

Operation "Attempting to Make a Cheesecake for the First Time in my Life for Jeff's Birthday" is in full effect. Per Scott's suggestion, I'm using Martha Stewart's classic NY cheesecake recipe. Wish me luck!
K_Love

K_Love Avatar

Gender: Female


Posted: Jan 7, 2014 - 10:45am

 DaveInVA wrote:

Turkey pieces or ground turkey works great also.

 
Turkeys aren't vegetables.
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