EVERYDAY COOKING -  Top Recipes For Summer and Fall (113 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostSep-14 1:28 PM 
To: All  (1 of 20) 
Grandma’s Iron Skillet Apple Pie Recipe ??????
½ cup butter
1 cup brown sugar
5 eaches Granny Smith apples — peeled, cored, quartered, and thinly sliced
3 (9 inch) refrigerated prerolled pie crusts
1 cup white sugar, divided
2 teaspoons ground cinnamon, divided
¼ cup white sugar
1 tablespoon butter, cut into small chunks
Step 1: Preheat oven to 350 degrees F (175 degrees C).
Step 2: Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
Step 3: Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
Step 4: Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
Enjoy ??



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From: Margie (ILovePhotos) Posted by hostSep-14 1:30 PM 
To: All  (2 of 20) 
 684.2 in reply to 684.1 
Cranberry Bean Salad Recipe:
- 8 ounces dried cranberry beans
- 3 cups water
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried dill weed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 small cucumber, seeded and chopped
- ¼ cup chopped red onion
- 12 eaches grape tomatoes, halved
- 1 pinch salt and ground black pepper to taste
- Sort and rinse cranberry beans. Place in a pot with water over medium-high heat; cover and bring to a boil. Reduce heat to medium-low and simmer until beans are tender, about 1 hour. Make sure beans are covered with water during the entire cooking process. Drain and set aside.
- Whisk together olive oil, vinegar, parsley, dill, salt, and pepper in a bowl. Add cucumber, red onion, and tomatoes; stir to combine. Gently fold in cooked cranberry beans. Cover and refrigerate for at least 30 minutes. Season with salt and pepper.




From: Margie (ILovePhotos) Posted by hostSep-14 1:33 PM 
To: All  (3 of 20) 
 684.3 in reply to 684.1 
Easy and Delicious Chorizo Stuffed Peppers Recipe for Busy Weeknights ??
To make chorizo and cheese stuffed peppers, you will need the following ingredients:
4 large bell peppers
1 pound of chorizo
1 cup of cooked rice
1 cup of shredded cheddar cheese
1/2 cup of diced onion
2 cloves of garlic, minced
Salt and pepper to taste
To prepare the stuffed peppers, follow these instructions:
Preheat your oven to 375°F.
Cut off the tops of the bell peppers and remove the seeds and membranes.
In a large skillet, cook the chorizo over medium heat until browned. Drain off any excess fat.
Add the diced onion and minced garlic to the skillet and cook until softened.
Stir in the cooked rice and shredded cheddar cheese.
Stuff each pepper with the chorizo mixture and place them in a baking dish.
Bake in the oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
Tips & Tricks for Making Perfectly Baked Chorizo Stuffed Peppers Every Time:
Here are some tips and tricks for making delicious chorizo stuffed peppers:
To save time, you can use pre-cooked rice instead of cooking it from scratch.
You can also add other ingredients to the filling, such as diced tomatoes or black beans.
If you prefer a spicier dish, use hot chorizo instead of mild.
If you have any leftover filling, you can use it to stuff mushrooms or zucchini.




From: Margie (ILovePhotos) Posted by hostSep-14 1:34 PM 
To: All  (4 of 20) 
 684.4 in reply to 684.1 
Blackberry Clafoutis
- 1 cup frozen blackberries
- 1/4 cup almond meal
- 2 tablespoons plain flour
- 3/4 cup milk
- 1/2 cup caster sugar
- 2 large eggs, beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Preheat oven to 200C and butter two ramekins.
Divide the blackberries between the prepared ramekins, leaving some for later (optional).
In a bowl add the almond meal, flour, milk, sugar, eggs, vanilla and salt.
Mix well until you have a smooth batter.
Pour the batter over the fruit (dotting the tops with the leftover blackberries).
Place the dishes on a baking tray and bake in the middle of the oven for 30 minutes, or until the tops are golden.
Transfer to a wire rack and allow to cool for a few minutes.
Serve warm with whipped cream.
Source: Foodista




From: Margie (ILovePhotos) Posted by hostSep-14 1:36 PM 
To: All  (5 of 20) 
 684.5 in reply to 684.1 
Here's the recipe for Autumn Salad and Bruschetta.????
- 2 witlof, leaves separated
- 50g baby rocket leaves
- 1 pear, quartered, thinly sliced
- 100g Asiago cheese, crumbled
- 100g thin prosciutto
- 2 tbsp walnuts, toasted
- 1 tbsp red wine vinegar
- 2 tsp mild honey
- 2 tbsp extra virgin olive oil
- 4 slices good-quality sourdough bread
- 1/2 garlic clove
Step 1
Combine the witlof, rocket, pear, cheese, prosciutto and walnuts in a large serving bowl. Whisk vinegar, honey and 1 tbs of the oil in a small bowl. Season.
Step 2
Heat a chargrill over medium-high heat. Brush both sides of bread with remaining oil. Cook, turning, for 3-4 minutes or until charred and toasted. Quickly rub cut side of garlic over 1 side of bread. Season with sea salt.
Step 3
Drizzle dressing over witlof mixture. Serve with bread.
Source: taste




From: Margie (ILovePhotos) Posted by hostSep-14 1:37 PM 
To: All  (6 of 20) 
 684.6 in reply to 684.1 
Southern Sweet Potato Casserole Crumble
3 Large sweet potatoes
1 c. Sugar
2 Eggs
1/2 c. Milk
1 T. Cinnamon
1/2 c. Butter (softened)
1 T. Vanilla extract
Cover with foil and bake your sweet potatoes in the oven at 350° for 1 1/2 hrs. or until soft. Put all above ingredients in a bowl and mash well. Pour into a baking dish.
Ingredients for topping:
1 1/2 c. Brown sugar
1 c. Flour
1 c. Pecan pieces
1 t. Cinnamon
1 T. Pumpkin pie spice
1/2 c. Butter (softened)
Put all topping ingredients in a bowl and mix well. Layer on top of your sweet potato mixture, covering the entire casserole. Bake (uncovered) at 350° for 30 minutes.
1. Mini marshmallows are optional. If used I would put them on top of the topping 10 minutes before taking the casserole out of the oven.
2. Let casserole cool for 15-20 minutes before serving. This allows it to set up.
3. If you like more crunch use 2 cups of pecans in your topping mixture.
4. If your topping doesn’t completely cover the casserole before baking, sprinkle a little brown sugar over it to fill in the gaps.
5. This recipe is freezer friendly for meal prepping.




From: Margie (ILovePhotos) Posted by hostSep-14 1:38 PM 
To: All  (7 of 20) 
 684.7 in reply to 684.1 
Butternut Squash Chicken Street Tacos
A tasty spin on a classic chicken taco. The butternut squash adds flavor and dense nutrition to a family favorite meal. Your kiddos will love these! Serve with warm corn tortillas and a side of rice; garnish with lime, chopped cilantro, and sour cream.
Prep Time:
20 mins
Cook Time:
2 hrs
Total Time:
2 hrs 20 mins
4 servings
1 pound skinless chicken thighs
1 pound butternut squash, cubed
1 yellow onion, sliced
½ cup chicken stock
2 tablespoons ground paprika
4 cloves garlic, crushed
2 ½ teaspoons kosher salt
3 sprigs fresh marjoram, chopped, or more to taste
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1 (15 ounce) can diced tomatoes in juice
...[Message truncated]




From: Margie (ILovePhotos) Posted by hostSep-14 1:39 PM 
To: All  (8 of 20) 
 684.8 in reply to 684.1 
Ratatouille - Caponata (in Italy)
Ratatouille became a popular word after the Disney animated movie 'Ratatouille.,
It is actually a dish easy, popular, tasty, vegetarian, and healthy.
It is full of nutrients and vitamins. This ratatouille recipe is particularly rich in vitamin C, folic acid, potassium, vitamin B6, and fiber.
Basic ingredients:
Olive oil
Bell peppers (yellow, red, and orange)
Garlic (chopped or whole if you wish to remove it after the dish is cooked)
Wash all vegetables. Remove all seeds and head from the bellpepoers, remove the ends from the eggplant and zucchini. Do not peel the zucchini or the eggplant.
Chop all ingredients in pieces/cubes (Italian tocchetti or slices), as you prefer.
I prefer the onions in slices, the other ingredients sliced or chopped.
In a large frying pan, I sauté first in olive oil, the onions and garlic. They create an aroma and flavor differently than if I dump all ingredients together.
Once the onions are golden, I dump all the other ingredients: bellpeppers, zucchini, eggplant, and tomatoes.
There are no restrictions for quantities, you can use 1 type of each bellpepper, 1 eggplant, 1 zucchini.
Cook at medium heat and stir on occasion.
I add the juice only from a can of whole peeled tomatoes at mid cooking time.
This is a dish that you do not have to remember how much of this or that. If you do not have zucchini or eggplant, then either go shopping or use what you have.
Add enough salt to taste and mix. If you use a lid large enough to cover the pan that would be great.
You can eat it as a main dish, on bruschetta, with rice, short pasta, or any way you can invent.
Some people add other ingredients, I like to stick to the basics. It is good hot or cold. I prefer warm as a dish, while on bruschetta I prefer cold but in someone else's house I'll eat the way they serve it. Buon appetite - Buen provecho - Guten Appetit.




From: Margie (ILovePhotos) Posted by hostSep-14 1:40 PM 
To: All  (9 of 20) 
 684.9 in reply to 684.1 
I literally go to the garden to decide what's for dinner. Right now, green beans and the beginning of tomatoes mean my favorite green bean salad is on repeat! Who says a salad needs to have lettuce?!
- 1/2 medium onion, chopped
- 1 1/2 lb green beans
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 cloves garlic, sliced
- 1 1/2 lb tomatoes, chopped into 1-inch pieces
- 1 1/2 tbsp balsamic vinegar
- 1/2 cup loosely packed basil
- 2 sprigs oregano (leaves only)
- 2 tsp sea salt
- 2 oz feta cheese, crumbled
Place the beans and onion in a 12 to 14-inch skillet. Add 1/2 cup water, cover, and bring to a simmer. Continue to simmer until the beans are crisp-tender, 5-7 minutes.
Drain off any remaining water and add olive oil, salt, and pepper. Sauté, tossing frequently until the beans begin to brown, 4-6 minutes. Add garlic and cook for 1 minute until fragrant.
Add tomatoes and balsamic vinegar. Toss and sauté for 2 minutes.
Remove from the heat and pour the salad and any sauce on a large platter. Allow to cool to room temperature and serve or chill for up to 2 days. Before serving, top with fresh basil, oregano, and feta.




From: Margie (ILovePhotos) Posted by hostSep-14 1:43 PM 
To: All  (10 of 20) 
 684.10 in reply to 684.1 
Tomatillos soup
This is an excellent soup. It’s a recipe I got out of a Celia cookbook. Slightly spicy full of flavor. I top the soup with sliced avocado and Greek yogurt whole milk( to me this taste like sour cream you can used sour cream)
1 pound tomatillos or left over green tomatoes from garden. With the tomatillos take off the paper like skin( woodmans has them)
1 poblano pepper
2 decent size sweet potatoes
1 onion.
1 decent size carrot
2 garlic cloves
2 cups or a little more vegetable broth.( this is a thicker soup so not so much that it thins out about one carton.
1 teaspoon each cumin and coriander
1 tablespoons olive oil. ???
In a 350 oven you need to roast all the vegetables . Quarter the tomatillos and onion slice carrot, back the sweet ? potatoes with skin on after backing you will remove skin roast also one poblano whole when cook remove skin and seeds. Coat all the vegetables (not sweet potatoes) with the olive oil slightly salt back until pepper has a slight char . The tomatillo will be very mushy. Take all and put in a blender or food processor including garlic. Add the spices and slow cook over the stove for 20 min serve. It won’t be smooth but the more blend the more smooth it gets.
I looked at other recipes on google and they missed certain ingredients so I wrote up my own.
Not the best photo but it shows the color and consistency. Delish




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