DP's Best Recipes

[Gunny]

I love pinto beans. One trick that my grandma taught me was to cook them on the stove instead of a crock pot (and to add pork...on my own sometimes I add green chilies). I haven't made them in awhile though...no one here will eat them but me.

My grandma didn't know what a crock pot was.

We always would have a ham, then cook the pintos with the ham bone and whatever was left on it. Jess slices up onions and adds them to it which makes a BIG difference. Between the two of us, we made something I actually like (I'm not much into food). Even larry, Curly and Moe liked them. Can't beat that.

[Shadow]

My grandma didn't know what a crock pot was.

We always would have a ham, then cook the pintos with the ham bone and whatever was left on it. Jess slices up onions and adds them to it which makes a BIG difference. Between the two of us, we made something I actually like (I'm not much into food). Even larry, Curly and Moe liked them. Can't beat that.

My mother loves the crock pot...but cooking things on the stove (like my grandma did) seems to make the sauce/gravy/broth thicker when you cook certain things...like beans or stew for instance. It's best that way IMO.

Adding onions sounds good...I will try it next time. They definately make a huge difference when you make Posole too. When the munchkins like what you cook you know you are doing good. They are the biggest critics sometimes.

Me...I'm not a picky eater...and I'm kinda lucky in that regard because my kids aren't either,there is only a very small list of things they won't eat

[Gunny]

My mother loves the crock pot...but cooking things on the stove (like my grandma did) seems to make the sauce/gravy/broth thicker when you cook certain things...like beans or stew for instance. It's best that way IMO.

Adding onions sounds good...I will try it next time. They definately make a huge difference when you make Posole too. When the munchkins like what you cook you know you are doing good. They are the biggest critics sometimes.

Me...I'm not a picky eater...and I'm kinda lucky in that regard because my kids aren't either,there is only a very small list of things they won't eat

We have one that would critique boiled water if not boiled the way he wants it.

[Jess]

My mother loves the crock pot...but cooking things on the stove (like my grandma did) seems to make the sauce/gravy/broth thicker when you cook certain things...like beans or stew for instance. It's best that way IMO.

Adding onions sounds good...I will try it next time. They definately make a huge difference when you make Posole too. When the munchkins like what you cook you know you are doing good. They are the biggest critics sometimes.

Me...I'm not a picky eater...and I'm kinda lucky in that regard because my kids aren't either,there is only a very small list of things they won't eat

Just slice them up and leave them in big chunks. Then if you want, you can eat them or for people who don't care for onions - they're easy to remove. But they do finish off the beans and ham. My mom taught me that one.

Mom cooked three full, balanced meals from scratch for at least seven people, six days a week, for years. I don't know how she did it, to be honest. Sundays we had a big breakfast, big lunch and then just snacked on popcorn and stuff after church in the evening.

She still is the most awesome cook ever. And she can bake desserts like no one else.

[ConHog]

We have one that would critique boiled water if not boiled the way he wants it.

My son's that way. PIcky as all get out. No wonder he only weighs 135 lbs at 19 years old

[Jess]

My son's that way. PIcky as all get out. No wonder he only weighs 135 lbs at 19 years old

He's learning not to be so picky. This is what we have - eat it.

He's not underweight or anything either. Goofy little blighter.

[Gaffer]

My mother loves the crock pot...but cooking things on the stove (like my grandma did) seems to make the sauce/gravy/broth thicker when you cook certain things...like beans or stew for instance. It's best that way IMO.

Adding onions sounds good...I will try it next time. They definately make a huge difference when you make Posole too. When the munchkins like what you cook you know you are doing good. They are the biggest critics sometimes.

Me...I'm not a picky eater...and I'm kinda lucky in that regard because my kids aren't either,there is only a very small list of things they won't eat

If you want to thicken it up in the crock pot take the lid off about an hour before serving.

[Shadow]

If you want to thicken it up in the crock pot take the lid off about an hour before serving.

I will have to try that...once I dig out my crock pot. It's been a very long time since I have used it.

[chloe]

Pecan Crusted Seitan

Ingredients
for the marinade
3/4 Cup tomato paste
1/4 Cup umeboshi vinegar
1/4 Cup dry red wine
1/2 Cup freshly squeezed orange juice
1/4 Cup shoyu
1/4 Cup minced garlic
1/4 Cup chopped fresh parsley
2 Tbsp minced fresh tarragon (or 1 tbsp dried)
2 Tbsp minced fresh rosemary
8-10 Pieces plain seitan (about 1 pound)

for frying the seitan
2 Cups all purpose flour
1/2 Tsp fine sea salt
1/2 Tsp fine sea salt
1/2 Tsp ground black pepper
1 Cup ground pecans
2 Tbsp finely chopped fresh rosemary
1/4 Cup extra-virgin olive oil (per batch of seitan)



Instructions

1) In a blender combine the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tarragon, and rosemary until smooth. Transfer the marinade to a shallow, sealable dish then add the seitan (turning to coat both sides with marinade). Cover and let marinate in the refrigerator for at least 3 hours (or overnight).2) When ready to serve, mix together in a shallow bowl the flour, salt, pepper, pecans, and rosemary. Dredge the marinated seitan in the flour mixture so that both sides are coated with flour.

3) Heat the oil in a sauté pan then add the seitan cutlets to the pan. Sauté until golden brown on both sides (about 2 to 3 minutes per side). Add more olive oil to the pan if needed and continue sautéing seitan cutlets. Serve immediately.

[Jess]

What is seitan? I've never heard of it.

Not that that is saying much ...

[chloe]

What is seitan? I've never heard of it.

Not that that is saying much ...

The wheat meat

[Shadow]

Found this while reading a news article. Creator of recipe says you can substitute any kind of your fave soda instead of the diet coke. Interesting recipe.

Diet Pepsi chocolate chunk cookie

• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 stick unsalted butter, at room temperature
• 1/2 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 extra-large egg, at room temperature
• 1 tablespoon Diet Pepsi, at room temperature
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 6 ounces bittersweet chocolate, cut into ½ inch chunks

Preparation:
Sift the flour and baking powder. Set aside.

Using an electric mixer fitted with the paddle attachment and beat the butter on medium speed for about 3 minutes until soft and smooth. Add the brown sugar, granulated sugar and beat on medium-high speed for 5 minutes until light and fluffy. Scrape down the sides of the bowl. Add the egg, Diet Pepsi and vanilla and beat for 1 to 2 minutes until just blended. Add the flour mixture and beat on low speed until just combined. Using a rubber spatula, scrape down the sides of the bowl. Stir until just blended.

Using a 3-tablespoon ice cream scoop, shape the dough into balls and arrange them close together on a large plate or small baking sheet. Cover and refrigerate for at least 1 hour until well chilled.

Preheat the oven to 350°F. Line 2 baking sheets with non-stick liners. Arrange the chilled dough on the prepared baking sheets about 2 inches apart. Using the palm of your hand, flatten each dough mound slightly.

Bake for 12 minutes, switching the baking sheets positions halfway through baking, until light golden brown. Let cool completely.

Complete article at link

http://bites.today.msnbc.msn.com/_ne...-chunk-cookies

[Shadow]

Strawberry Cheesecake Cookies


Ingredients

• 1 Cup all-purpose flour
• 1/2 Teaspoon table salt
• 6 Tablespoon unsalted butter, softened
• 5 Tablespoon cream cheese, softened
• 1/2 Cup granulated sugar
• 1 Egg
• 1 Teaspoon vanilla extract
• 1 Cup chopped fresh strawberries

Preparation

Step 1:

Pre-heat oven to 350 degrees; line two baking sheets with parchment paper and set aside.
Step 2:

In a medium bowl, whisk together flour and salt; set aside.
Step 3:

In the large bowl of an electric mixer, beat butter and cream cheese on high speed until light and creamy. Add sugar and beat until mixture is light and fluffy. Add egg and vanilla and beat until well combined. Reduce mixer speed to low and stir in flour mixture just until combined.
Step 4:

Remove bowl from mixer and fold in strawberries.
Step 5:

Use a medium cookie dough scoop (~2 tablespoons) to place cookie dough balls on prepared baking sheets 1-2 inches apart. Bake cookies for about 10 minutes or until tops are firm.
Step 6:

Allow to cool on cooling racks and serve immediately. Store leftovers in an airtight container in the refrigerator up to two days


Picture at link


Read more: http://www.foxnews.com/recipe/strawb...#ixzz1s2SCFH00

[cadet]

I'll give you a recipe, i can cook it like no other. it's kinda complicated, so pay attention.

boil water,
add macaroni.
drain water.
add cheese.
stir.

[ConHog]

I'll give you a recipe, i can cook it like no other. it's kinda complicated, so pay attention.

boil water,
add macaroni.
drain water.
add cheese.
stir.

:rollseyes:

a REAL mac and cheese recipe

Ingredients

8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
salt and pepper to taste. I use sea salt and white pepper instead of black

Directions

Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F for 30 minutes. Serve.



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