Tried and True Recipes

[BettyR]

Quote:
13 people to feed...OMG....

I thought I had a lot of mouths to feed when my oldest got married and they moved in with us for a year to save up the money for a down payment on a house. There were 7 of us then......you must be cooking all the time.

I know what you mean, my group doesn't like store bread or tortillas. I spoiled them badly.....

Yes, it's me, my sweet husband, and our eleven children.

I am cooking all. the. time. I love it though, and I know I will have a hard time when it's just me and hubby again. But, I imagine there will be grandkids!

Yeah, my mom had a hard time with the "empty nest syndrome" and us kids didn't help much. I was the first to get married and the first to have kids. But DH and I waited for 8 years before we had our first. I think my mom had given up on us by the time our first came along.

 

[thechickenchick]

Tonight I took the rest of the Focaccia Bread and made Pizza out of it! Its just my son and I here for now and I didnt want it to go to waste. My first thought was croutons, but I was trying to plan supper and it just popped in to my head

Pizza sauce, toppings and cheese, popped it in the oven for 20 minutes and it was so good!

 

[BettyR]

Quote:
That is so cool, I always love it when I can come up with a creative way to use up leftovers.

 

[GhostRider65]

I love these threads....so many new things to try....1 Problem though??
How in the world am I gonna loose any extra lbs , with all these mouth watering recipes to try....... hehehehe

 

[redhen]

Bringing this back up again...

 

[redhen]

Quote:
Betty, i want to make this again..

If i use the crockpot, how long do i cook it for? And what temp? High?

 

[BettyR]

I usually cook it for 4 hours on high, but I think my Crockpot gets hotter than it's really supposed to because it cooks a lot faster than my old one does...so I would say 4 to 6 hours on high depending on your Crockpot.

 

[hispoptart]

Waiting on more delicious recipes to try

 

[BettyR]

This is supposed to be a breakfast but we find it too heavy but we love it so I make it for supper.

Huevos Rancheros

Serves 8
1 large onion - chopped
1 green bell pepper - chopped
1/4 cup vegetable oil
1/2 cup flour
1 packet taco seasoning – I like Old El Paso
1-28 ounce can diced tomatoes
1-32 ounce box chicken broth

8 flour tortillas – homemade are best

Mexican blend cheese

16 eggs – runny fried

1-30 ounce can refried beans

Saute onions and peppers in vegetable oil until they are softened, sprinkle the flour over the vegetables and cook and stir for about 3 minute. Stir in the taco seasoning packet. Add the tomatoes, stirring in well. Then stir in the chicken broth. Bring to a boil over medium heat and cook stirring often for about 30 minutes or until vegetables are cooked and sauce is gravy thick.

To assemble.......

Heat refried beans

Fry flour tortilla in butter until crispy and browned on both sides. Spread some beans over the tortilla, top with a small handful of cheese. Place 2 fried eggs on the cheese and cover with Ranchero sauce. Top with another small handful of cheese and serve immediately.

Serve with refried beans and Spanish rice.

Serves 8

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I like making this with Splenda because it tastes just as good as regular sugar and it saves a few calories. This French Toast is more like an instant bread pudding without all the fuss. It's sweet, cinnamon-y, moist and pudding like it the middle.

French Toast

4 eggs
1 tablespoon honey
1/2 cup Splenda
1 teaspoon cinnamon
1-1/2 teaspoons vanilla
pinch of salt
1 cup of milk
(4) 1-1/2 to 2 inch thick slices of bread

Place all ingredients except bread in a blender and blend for 30 seconds.

Pour into a bowl and soak bread in liquid until saturated. Carefully place in a buttered saute pan or griddle and cook on low heat until bread is browned on both sides and puffed in the middle.

Serve with powdered sugar or maple syrup.

 

[BarefootMom]

Angel Food Cake

12 egg whites (Room Temp let sit our at least 30 minutes)
1 c CAKE flour
1 1/2 tsp Cream of Tarter
1 1/2 tsp Vanilla extract
1/2 tsp almond extract
1/4 tsp salt
1 1/2 c sugar (regular granulated white)
1 1/4 c confectioner's sugar

Sift confectioner's sugar and flour together -set aside. Add cream of tartar, extracts, and salt to egg whites. Beat egg whites on high speed. Gradually add sugar, beating until STIFF peaks form. Fold in flour mixture.

Pour into an ungreased tube pan and cut batter with a knife to be sure to get all the air pockets out.

Bake at 350 degrees F for 40-45 minutes.

7 Minute Frosting
1 3/4 c sugar
1/4 c white corn syrup
1/2 c water
4 egg whites, room temp
1/2 tsp cream of tartar (optional - leave out if you want a Hardened Frosting)

In a saucepan, bring sugar, syrup, & water to a boil. Boil 3-4 minutes or until FIRM ball stage.

Meanwhile beat egg whites and cream of tarter until foamy. Slowly pour HOT sugar mixture in and continue to beat on HIGH for 7 minutes or until stiff peaks form. Spread on cooled cake.