Tasty Food Recipes

[Tacenda]

Hey there, just asking for help on what is your favorite baby shower food? I don't want to serve anything too heavy, but light and refreshing and something that will fill them too. Do any of you have memories of shower food that you enjoyed? I have to give a baby shower next Saturday for around 20 or so ladies. The ages are mixed. Any help will be much appreciated, I'm scared to death of these kinds of things.

[MustardSeed]

On 7/25/2019 at 10:27 PM, Tacenda said:

Hey there, just asking for help on what is your favorite baby shower food? I don't want to serve anything too heavy, but light and refreshing and something that will fill them too. Do any of you have memories of shower food that you enjoyed? I have to give a baby shower next Saturday for around 20 or so ladies. The ages are mixed. Any help will be much appreciated, I'm scared to death of these kinds of things.

I’d go to Costco and get a big bag of kale salad and a roast chicken and chop the chicken into the salad- add some fresh sliced grapes or strawberries in there.  Voila- big salad. Minimal effort.  Lemonade and a dessert from the bAkery! 

[JamesBYoung]

Put your onions and peppers etc into your brown rice.

THEN . . . take some cheese curds that have been bathed in green salsa juice and colender rinse them and let the curds dry.  Do this several times, taste testing as you go, then on a low fire put the rice mixture into a pan with about 1/2 inch of water and slowly melt the curds into the rice mixture, slowly stirring as you go about it.

 

[california boy]

On 5/6/2018 at 9:24 AM, Stargazer said:

This isn't a recipe, but it's one of my favorite food/recipe channels on YouTube.  It's called "Food Wishes," has been going for over 10 years, and the guy doing it, "Chef John", has a very idiosyncratic voice style that annoys some people (but i enjoy it). He's done several hundred videos over the years.  Here's a favorite video from the channel (I've actually made this one, and it's very good):

 

 

Made these tonight.  Loved, Loved, Loved them.  Crunchy on the outside and buttery on the inside.  Lots of flavor.  Thanks for posting this.

[Kenngo1969]

Apologies to any high-brow types who have to have everything made from scratch and turn their noses up at anyone who uses ready-made ingredients:

Combine the following ingredients over medium heat and bring to temperature and melt the cheese, or, if I'm using a microwave, I cook the rice, then add all the other ingredients and heat it for a few more minutes to bring it to temperature and melt the cheese:

One can (12.5 oz.) chunk chicken breast, drained

One can (circa 16 oz.) whole-kernel corn, drained

One can (15 oz.) salsa verde (green chile sauce) (I use mild, but you can use medium or hot if it's more to your taste; You might want to have a lemon wedge on hand to temper it if you find that it's too hot)

1-2 cups cooked white rice

1-2 cups grated cheese (I used Mexican-style "fiesta" blend)

Serve topped with additional grated cheese and a dollop of sour cream rolled in a good tortilla.

 

 

 

Edited September 5, 2020 by Kenngo1969

[Tacenda]

3 hours ago, Kenngo1969 said:

Apologies to any high-brow types who have to have everything made from scratch and turn their noses up at anyone who uses ready-made ingredients:

Combine the following ingredients over medium heat and bring to temperature and melt the cheese, or, if I'm using a microwave, I cook the rice, then add all the other ingredients and heat it for a few more minutes to bring it to temperature and melt the cheese:

One can (12.5 oz.) chunk chicken breast, drained

One can (circa 16 oz.) whole-kernel corn, drained

One can (15 oz.) salsa verde (green chile sauce) (I use mild, but you can use medium or hot if it's more to your taste; You might want to have a lemon wedge on hand to temper it if you find that it's too hot)

1-2 cups cooked white rice

1-2 grated cheese (I used Mexican-style "fiesta" blend)

Serve topped with additional grated cheese and a dollop of sour cream rolled in a good tortilla.

 

 

 

Sounds yummy and easy!!

[Kenngo1969]

4 hours ago, Tacenda said:

Sounds yummy and easy!!

It is, on both counts.

[Kenngo1969]

17 hours ago, california boy said:

Made these tonight.  Loved, Loved, Loved them.  Crunchy on the outside and buttery on the inside.  Lots of flavor.  Thanks for posting this.

Is it OK if I admit that I was slightly disappointed to find, contrary to my impression upon first glance, that the potatoes were actually potatoes and not scallops?    (These do look and sound delicious, though. )

[california boy]

18 hours ago, Kenngo1969 said:

Is it OK if I admit that I was slightly disappointed to find, contrary to my impression upon first glance, that the potatoes were actually potatoes and not scallops?    (These do look and sound delicious, though. )

They would be fun to serve with scallops.  Maybe do biscuits the same size and shape.  A plate that all looked the same until you tasted each part.  

[Kenngo1969]

11 minutes ago, california boy said:

They would be fun to serve with scallops.  Maybe do biscuits the same size and shape.  A plate that all looked the same until you tasted each part.  

That'd be hilarious!   If you happen to do it, let me know what the reaction is.

[Calm]

15 hours ago, california boy said:

They would be fun to serve with scallops.  Maybe do biscuits the same size and shape.  A plate that all looked the same until you tasted each part.  

As long as you had some fresh herbs and something else bright in color for eye appeal...maybe a dark or intense color plate or table cloth, something to make the food pop.
 

There is this billboard for a ‘home style’ cooking that shows ravioli or something with other things that convey the sense of beige and therefore bland, that individually would be acceptable but with no contrast conveys tastelessness instead.  It drives me buggy every time we pass, which is often.  I used to like the restaurant, that one billboard now has me cringing when I consider going to it. 
 

If food isn’t attractive in appearance, the experience isn’t as elevating or satisfying.  
 

Little pity party here...one of the things I hate most about my general fatigue is eating isn’t fun anymore because even if I manage tasty, I rarely manage attractive as well...at least a fun/beautiful/absurd plating and table setting.  I used to collect odds and ends just to create an eye catching display. Not expensive stuff and only enough for four for most themes, but one can do a lot by just walking around the yard or checking out the discount aisle for place mates, fabrics for unusual table cloths, etc. 
 

One of the reasons I hope the afterlife isn’t too different in the environment, but perhaps my creative side will be satisfied with more dramatic accomplishments that I won’t miss playing around in the kitchen. 

Edited September 7, 2020 by Calm

[sweetpotatoh]

This is a favorite at our house. They are very good cold. 

Spicy Thai Noodle Recipe

 

These vegetarian Spicy Thai noodles are so easy to make, with a spicy and sweet taste and fresh crunchy veg. The recipe uses everyday ingredients to make a delicious dinner that is ready in under 20 minutes. No need to search out different ingredients, everything you need for this can be found in the grocery store. You can serve these hot or cold as a salad, plus they are great with chicken, beef or shrimp, or keep them plain a vegetarian recipe.

Ingredients

US Customary – Grams

• 1/2 lb linguine – see note 1
• 1 tsp salt
• 2 tsp baking soda
• 1/2 tbsp red pepper flakes – see note 2
• 6 tbsp toasted sesame oil
• 3 Tbsp soy sauce
• 3 Tbsp honey
• 2 tsp fish sauce (optional) – see note 3
• 1 bag coleslaw mix (400g/14oz bag) – see note 4
• 1/4 cup roasted peanuts
• 2 tbsp sesame seeds
• lime wedges
• fresh cilantro – or Thai basil

 

Instructions

• Bring a large pan of water to a boil and add the salt and baking soda (see note 5)
• Add in the pasta and set the timer for 2 minutes less than the packet suggests.
• Whilst the pasta is boiling, pour the sesame oil into a large skillet and add in the red pepper flakes.
• Heat the oil over medium heat until hot.
• Strain off the red pepper flakes, reserving the oil and then return the oil to the skillet.
• Add the soy sauce, honey and fish sauce to the oil and simmer gently.
• Toss the drained pasta through the sauce, turning it for 1-2 minutes until well coated and fully cooked.
• Toss through the bag of chopped slaw
• Serve garnished with peanuts, sesame seeds, lime wedges, and cilantro.
• Served hot or as a cold salad.

Notes

1. You can use any long pasta for this recipe, spaghetti, fettuccine or angel hair will all work.
2. 1/2 tbsp of red pepper flakes gives this a kick, but not too spicy. Add an extra 1/2 tbsp if you prefer really spicy noodles.
3. Fish sauce is optional (leave out for vegetarians) you can find it in the Asian aisle of the grocery store. It smells funky but adds so much to the dish.
4. You can buy any chopped slaw mixture your family enjoys, or shred your own. There are extra options in the main blog post.
5. The baking soda can make the water boil up, so use a large pan and sprinkle the baking soda in slowly.

[Chum]

Just back from camping so - Hot chocolate mix + instant oatmeal = hobo pudding.

[Kenngo1969]

On 12/29/2020 at 8:37 PM, Chum said:

Just back from camping so - Hot chocolate mix + instant oatmeal = hobo pudding.

Interesting.  (And by "interesting," I don't mean, necessarily, that it's something I won't try ...)  I have been known to stir some Ovaltine™ mix into my Cream of Wheat™  or oatmeal.    (Actually, doing what I just mentioned isn't a bad way to add extra nutrients ...)

[latterdaytemplar]

One of my favorite recipes is for a version of huevos rancheros.

 

Ingredients

1 Large flour tortilla

1 Tbsp salted butter

1 Cup refried beans

2 Eggs

Cheese (Ranchero: Queso Fresco)

Green Salsa

Salt (to taste)

Pepper (to taste)

 

Directions

1. Cook refried beans as directed on their can.
2. Melt your butter; coat one side of your tortilla (this will serve as the bottom side).
3. Place tortilla on pan (for stovetop) or on cookie sheet (for oven).
4. For stovetop, set to low heat; for oven, set to 350°.
5. Along the outside edge of your tortilla, make a tall, thick ring-wall from the refried beans. This will contain the raw eggs.
6. Pour the eggs onto the tortilla within the refried-bean ring-wall.
7. Salt and pepper your eggs as desired.
8. Bake in oven until the white of the eggs become solid; if using the stovetop, cover the pan with a lid for the same effect.
9. Add cheese and green salsa as desired; place back into oven or back onto stovetop for cheese to melt.

Bone-apple-tea.

Disclaimer: I have made this dish in a few different locations, and higher elevations seem to result in the bottom side of the tortilla heating too quickly and ending up burnt.

[Kenngo1969]

On 3/18/2021 at 10:48 AM, latterdaytemplar said:

One of my favorite recipes is for a version of huevos rancheros.

 

Ingredients

1 Large flour tortilla

1 Tbsp salted butter

1 Cup refried beans

2 Eggs

Cheese (Ranchero: Queso Fresco)

Green Salsa

Salt (to taste)

Pepper (to taste)

 

Directions

1. Cook refried beans as directed on their can.
2. Melt your butter; coat one side of your tortilla (this will serve as the bottom side).
3. Place tortilla on pan (for stovetop) or on cookie sheet (for oven).
4. For stovetop, set to low heat; for oven, set to 350°.
5. Along the outside edge of your tortilla, make a tall, thick ring-wall from the refried beans. This will contain the raw eggs.
6. Pour the eggs onto the tortilla within the refried-bean ring-wall.
7. Salt and pepper your eggs as desired.
8. Bake in oven until the white of the eggs become solid; if using the stovetop, cover the pan with a lid for the same effect.
9. Add cheese and green salsa as desired; place back into oven or back onto stovetop for cheese to melt.

Bone-apple-tea.

Disclaimer: I have made this dish in a few different locations, and higher elevations seem to result in the bottom side of the tortilla heating too quickly and ending up burnt.

Muchisisimas gracias!

[latterdaytemplar]

12 hours ago, Kenngo1969 said:

Muchisisimas gracias!

¡Por nada, amigo mío!

[Kenngo1969]

17 hours ago, Kenngo1969 said:

Muchisisimas gracias!

 

5 hours ago, latterdaytemplar said:

¡Por nada, amigo mío!

¿Cómo aprendió (o cómo sabe) Ud. el español?

Me parece (por su aparéncia) que Ud. viene, quizas, de un pais hispánohablante, ¿no?

Edited March 26, 2021 by Kenngo1969

[latterdaytemplar]

On 3/26/2021 at 12:10 PM, Kenngo1969 said:

 

¿Cómo aprendió (o cómo sabe) Ud. el español?

Me parece (por su aparéncia) que Ud. viene, quizas, de un pais hispánohablante, ¿no?

No, yo aprendí el español como misionero en el país de México. Pero gracias por el complimento. 😃

¿Viene Ud. de un país hispánohablante?

[Kenngo1969]

On 3/30/2021 at 7:21 AM, latterdaytemplar said:

No, yo aprendí el español como misionero en el país de México. Pero gracias por el complimento. 😃

¿Viene Ud. de un país hispánohablante?

No, no.  Yo nací en los EEUU.  Aprendí el español en la universidad.  La ironia es que serví una misión en San Diego CA EEUU (donde, por supuesto, hay una muchadumbre de gente hispanohablante), pero yo era ingleshablante.  Fuí a España hace unos años, y nos paramos en un pueblo en la costa del Mediterráneo para comprar algún refresco, y un hombre me acercó y me preguntó, "Discúlpeme, ¿sabe donde queda [algo, no me recuerdo]?" Yo le dije, "Pués, lo siento, pero soy un forastero, y acabo de llegar aqui." Después, cuando abordamos de nuevo el autobús, nuestra guia me dijo, en inglés, "Ken, you elook like an espaniard ..."   

Edited April 4, 2021 by Kenngo1969

[latterdaytemplar]

On 4/4/2021 at 1:22 PM, Kenngo1969 said:

No, no.  Yo nací en los EEUU.  Aprendí el español en la universidad.  La ironia es que serví una misión en San Diego CA EEUU (donde, por supuesto, hay una muchadumbre de gente hispanohablante), pero yo era ingleshablante.  Fuí a España hace unos años, y nos paramos en un pueblo en la costa del Mediterráneo para comprar algún refresco, y un hombre me acercó y me preguntó, "Discúlpeme, ¿sabe donde queda [algo, no me recuerdo]?" Yo le dije, "Pués, lo siento, pero soy un forastero, y acabo de llegar aqui." Después, cuando abordamos de nuevo el autobús, nuestra guia me dijo, en inglés, "Ken, you elook like an espaniard ..."   

Jajaja yo tuve una experiencia similar en México. Por el sol, yo era más moreno en aquel tiempo, y yo tuve un dominio del español mucho mejor que tengo ahora. Una familia de investigadores de la Iglesia me preguntaron de cuál estado méxicano yo provengo; cuando les dije que soy americano y que no soy de origen látino, se enojaron conmigo por un tiempo porque creyeron que yo mentía.

[Kenngo1969]

Pués, ¡ojalá que no se les enojaron con Ud. por mucho tiempo!  ¡Que locura!  Por suerte, nadie se me enojó durante aquél experiéncia en España ... ¡Ja!  (“¡Mentiroso!  ¿Porqúe me dices que no sabes donde queda ...?”)  ¡Ay, ay, ay!  De hecho (y no digo esto para jactarme), alguna gente me han dicho con sorpresa que yo hablo el español sin acento.

[Tacenda]

I'm in charge of a Christmas party at my MIL's senior apartments. Which is lovely because they offer a beautiful family room to use for it. We decided to just have the adult siblings and their spouses since my MIL really didn't want to attend our large family Christmas parties at a church with everyone, this way she won't have to quarantine afterwards. We're having everyone bring their own dinner and we provide the dessert. Any ideas would be so helpful! The older I get the less I do, in this category! ETA: Forgot to mention, it has to be gluten free for my SIL.

Edited December 17, 2021 by Tacenda

[Cordelia]

My daughter and husband wanted to make gingerbread houses from scratch this year. The recipe I used was from the website sallysbakingaddiction. We got around to baking and building a couple of days before Christmas and broke them up to eat about a week later. I was pleasantly surprised that the taste was fantastic and, at least at first, the gingerbread was still fairly soft. 

[James 1 5]

The topic is tasty food recipes.  Okay.  I like meat, on occasions.  It is one of my most tasty treats.

First, get an animal, as freshly killed as possible, and take all of the guts out of it.  Or have someone else take the guts out for you.  Prepare to cook only what you can eat within a few days and freeze or salt the rest.

Then get a lot of wood from a tree that was cut down a while ago.  Wood from a freshly chopped down tree is not very good for cooking.  Woods like apple and cherry are good for flavor.  Mesquite and hickory also add a tasty flavor.

Cook until done.  You can also add spices and herbs for flavor but most of the most tasty flavor will come from the wood, and meat  Burn the wood in a pit or hole below the meat.  Just keep adding wood or wood coals until the meat is cooked.

 

Edited January 28, 2022 by James 1 5