<p>Rosalynn Carter’s no cream cream of broccoli soup. I tripled the recipe and had enough for 8 huge bowls of soup (I froze half). Super cheap and easy! To say nothing of delicious. </p>
<p>I was very gentle with the blending, taking 3 cups at a time, which left plenty of chunks of both potato and broccoli. And I left the skins on the potato. I also added a few dashes of cayenne for a zip. </p>
<p>This weekend I made Country Apple Dumplings from [url=<a href=“http://www.allrecipes.com%5DAllrecipes.com”>http://www.allrecipes.com]Allrecipes.com</a> - recipes, menus, meal ideas, food, and cooking tips.<a href=“One%20of%20the%20web%20site’s%20top%2010%20desserts”>/url</a>.
Wow! Were they good and very easy. You wrap 1/8 of an apple in a crescent dough roll, pour a mixture of butter and sugar over the top, and then add a 12 oz can of Mountain Dew to the pan. Sounds strange, but they are amazing! As the reviews suggested, I cut back on the butter and sugar and used diet Mountain Dew.</p>
<p>I make an apple dumpling recipe where you basically wrap apple quarters in pie crust, sprink sugar and cinnamon on it and pour water in the pan. You get something like pie pieces sitting in a yummy caramelized sauce. I imagine Mountain Dew produces a similar effect.</p>
<p>Apple Dumplings one of The Pioneer Woman’s Recipes, which I’ve made many times. Sweet, but yummy. Highly recommend.My father in law’s favorite. So easy.</p>
<p>I am going to try fishymom’s recipe tonight, the Iranian food on Thursday when older D comes home (she loves middle Eastern food) and the apple dumpling recipe this weekend after our trip to the orchard.</p>
<p>The last thing I made was Cheesy Beer Bread:</p>
<p>3 Cups of flour
3 teaspoons of Baking powder
1 teaspoon of salt
1/4 Cup of sugar
1 cup of cheddar cheese-grated
12 ounces of beer
1/4 cup of melted butter
garlic and onion powder to taste
parsley flakes for presentation</p>
<ol>
<li>Sift together dry ingredients</li>
<li> Add in cheese and coat well with flour</li>
<li> Mix in beer until loose and sticky</li>
<li> Place in loaf pan or you can separate into muffin tins</li>
<li>Pour melted butter on top</li>
<li> Sprinkle onion, garlic and parsley flakes on top
Bake for one hour at 375 and allow to cool for 15 minutes.</li>
</ol>
<p>This came off of the Tasty Kitchen web site.</p>
<p>Hmmm…really want to try that apple dumpling thing…I have pie crust…wonder how honeycrisp apples would work…I might just do a “sample” baking. :)</p>
<p>The bread was very good. I brought it to a friend’s house where we were having an Oktoberfest dinner. Everyone seemed to like it and it was very easy. It makes one loaf- I forgot to put that in there.</p>
<p>I made this Mark Bittman Ratatouille recipe last night. It was delicious!</p>
<p>Easy Ratatouille
Yield 4 to 6 servings
Time 30 minutes</p>
<p>Ingredients
1 large or 2 medium eggplants
1/3 to 1/2 cup extra virgin olive oil
Salt and freshly ground black pepper
1 medium zucchini, roughly chopped
1 medium onion, roughly chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon minced garlic
2 medium tomatoes (or 3 canned plum tomatoes, drained), roughly chopped
1/2 cup minced fresh parsley or basil leaves, for garnish.</p>
<p>Method</p>
<ol>
<li><p>Trim the eggplant and cut it into 1-inch cubes. If the eggplant is large, soft or especially seedy, sprinkle the cubes with salt, put in a colander and let sit for 30 to 60 minutes. Rinse, drain and pat dry.</p></li>
<li><p>Put the oil in large skillet and turn heat to medium. Add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, 15 to 20 minutes.</p></li>
<li><p>Add the zucchini and cook, stirring occasionally, until they soften, about 2 or 3 minutes. Add the onion and cook 1 to 2 minutes. Add garlic and thyme and cook for 30 seconds. Add the tomatoes and keep cooking until the tomatoes begin to break down, another few minutes. Remove the pan from the heat and sprinkle with salt and pepper. Taste and adjust the seasoning if necessary, garnish with the herb, and serve immediately, at room temperature, or chilled.</p></li>
</ol>
<p>This is a nice and useful thread! Some of the recipes sound delicious!</p>
<p>I’m more of a baker than a cook, but I tried a Tortilla Soup last night that everyone in my house actually ate without the usual “Eww. That doesn’t look good!” Plus it was really easy.</p>
<p>Tortilla Soup
chicken stock
canned diced tomatoes
one can of Rotel tomatoes with green chiles
sauteed chopped onion and garlic and cilantro in canola oil
corn tortillas sliced in thin strips and grilled in canola in a skillet very briefly
lime juice
cayenne pepper
chili powder</p>
<p>I threw it all in a pot and added the garlic and onions when they were soft.</p>
<p>Then I ladled bowls of soup, topped with crispy tortilla strips, shredded cheese and a blob of sour cream. </p>
<p>It was really good. I was light-handed with the seasonings - no hot spice lovers here.</p>
<p>My latest new recipe is from epicurious.com (via SELF – so it’s “healthier”). It’s a keeper for us!</p>
<p>Buffalo Chicken Burgers - 4 servings</p>
<p>1/2 cup (heaping) sliced carrots
1 lb ground white-meat chicken
2 egg whites, lightly beaten
1 celery stalk, roughly chopped
1/2 cup panko breadcrumbs
1/4 cup crumbled blue cheese (optional: plus more for garnish)
1 tsp cornstarch
1/4 cup hot sauce (such as Tabasco Buffalo Style)
oil cooking spray
4 kaiser rolls, split
iceberg lettuce</p>
<p>Microwave the carrots on high, covered, with 2 T water, stirring every minute, for about three minutes (until very tender); drain, cool, mash (should be 3/8 cup mashed).</p>
<p>Add next 5 ingredients (through cheese) and mix to combine. Form into 3/4-inch thick patties.</p>
<p>In small bowl, stir cornstarch into hot sauce until combined.</p>
<p>Coat grill rack or grill pan with cooking spray. Grill patties over med-hi for 6 mins; flip and grill 4 mins more. Brush patties with hot sauce mixture; grill 2 mins more (internal temp of 165F).</p>
<p>Serve on roll with lettuce and cheese garnish.</p>
<p>*Changes / adaptations I made:
I finely minced the celery (1/4 rounded cup)
I can’t buy Tabasco Buffalo Style where I live, so I used 2 TBS Tabasco + 5 tsp soft butter
I didn’t want all that lovely blue cheese melting away onto the grill pan, so I “sandwiched” 1 TBS-size slices of cheese between a top and bottom patty (pinched to seal)
I “spooned” the hot sauce mixture onto the burgers and spread it around with the back of the spoon without letting it drip down the sides.</p>
<p>I served the burgers with Apple-Cabbage Cole Slaw and Kettle-style chips.</p>
<p>Mattmoosemom
I served it sort of as a hot ‘tapas’ with a variety of other small plates. Feta, zadzigi, pita, some roasted potatoes-- the first night. The second night I served it over a pilaf with some yogurt. On the third night (it keeps tasting better) I put some in an omelet with feta. </p>
<p>I just made an upside down plum and almond cake inspired by “A Platter of Figs and Other Recipes.” Literally one of the best things I have ever made. The recipe is here: </p>
<p>I made the following adaptations: I used yogurt instead of whole milk, added 1/4 tsp almond extract and 1/2 teaspoon vanilla, added 1/2 tsp of baking powder, and instead of mixing the sliced plums into the batter, I caramelized butter and brown sugar in the bottom of the pan, lined it with plums, and poured the batter on top.</p>
<p>I think it would also have been lovely scented with lemon rind instead of almond extract. I will do that next time, and there will definitely be a next time. It’s super easy to make, too – you don’t have to get out the mixer or anything. I used a Corelle ware pan, so I could make the caramel in the microwave right in the pan. We’re talking weeknight easy if you want a calorie splurge.</p>
<p>oh my goodness, after reading this thread all I want to do is cook!</p>
<p>I chose this salad recipe for a Rosh Hashanah dinner because it had apples in it, and it met with rave reviews. I had dressing left over so I’ve made it twice more in the last week. Yummy!</p>
<p>I made the following changes: half romaine and half leaf lettuce from the CSA instead of arugula; added a generous teaspoon of Dijon mustard to the dressing per one reviewer; and skipped the mandarin oranges - didn’t have fresh and using canned seemed wrong.</p>
<p>I just made an autumnal potato lasagne. It’s thinly sliced yukon gold potatoes layered with cheddar and parmesan cheeses and a creamy bechamel sauce (with plenty of nutmet). Absolutely delicious and decadent.</p>
Some of the recipes sound delicious!</p>