Recipe of the Day 88 Responses

Last post: 1 year, 10 months ago | Thread started: Mar 16, 10, 6:44 p.m.

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• whatsup

  Know a good recipe that looks and sounds good? Share them here. Photos + recipe.

  Mar 16, 10, 6:44 p.m. – Permalink

• whatsup

  Corned Beef slow cooker recipe is a great thing to make in celebration of St. Patrick's Day. Just put this in the crockpot before you leave tomorrow morning, and come home to a festive St. Patrick's Day meal. Enjoy this Corned Beef Slow Cooker recipe from About.com. It goes wonderfully with this Irish Soda Bread Recipe

  Ingredients:

  6 carrots. cut into chunks
  2 onions, chopped
  2-3 lb. corned beef brisket with seasoning packet
  12 oz. can beer (non alcoholic is fine)
  2 Tbsp. yellow mustard
  1/4 cup brown sugar
  1 cup water
  8 wedges cabbage
  Preparation:

  In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.
  Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.

  To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings

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  Dog-earMar 16, 10, 6:45 p.m. – Permalink

• benfal99

  

  
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  • how many does that feed? ;)– Amicus1/3

    up to 8 people– benfal992/3

    you put sugar cubes on cornflakes? extra crunchy?– mydo3/3

  

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  Dog-earMar 16, 10, 6:56 p.m. – Permalink

• icu

  Heres one I made up recently, it's easy and YUM!

  Smoked Salmon Dip

  125g Cream Cheese
  100 - 200g Smoked Salmon (depending on how salty you like it)
  1 heaped tblsp Egg mayonnaise or thick yogurt or sour cream
  1 Small Spanish onion or green onion (finely chopped)
  Tblsp Fresh lime juice
  1 heaped tsp Dijon Mustard
  Fresh chives or capers to garnish
  Black or white ground pepper (optional)

  Blend all quickly so dip is light and fluffy but still has a bit of texture and refrigerate until required.
  Garnish before use.

  • Will look similar to this...
    http://images.lifesa…– icu

  

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  Dog-earMar 16, 10, 9:22 p.m. – Permalink

• ismith

  http://www.qbn.com/topics/620612…
  http://www.qbn.com/topics/604213…

  ;)

  • Thanks for keeping on top of things ismith– icu1/3

    your friendly neighborhood smith-e
    there are some good recipes in those threads. even if I can't cook– ismith2/3

    cook– ismith3/3

  

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  Dog-earMar 16, 10, 9:28 p.m. – Permalink

• fisheye

  

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  Dog-earMar 17, 10, 12:11 a.m. – Permalink

• elahon

  

  

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  Dog-earMar 17, 10, 2:01 a.m. – Permalink

• ephix

  i want this cook book.

  http://books.google.com/books?id…

  

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  Dog-earMar 17, 10, 2:03 a.m. – Permalink

• elahon

  This is actually delicious, I've made it a few times and my family loves it:

  BUFFALO CHICKEN CHILI MAC
  Ingredients
  2 tablespoons extra-virgin olive oil (EVOO)
  2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
  1 large carrot, peeled and finely chopped
  1 large onion, chopped
  3 ribs celery, finely chopped
  5 large cloves garlic, finely chopped or grated
  1 tablespoon smoked paprika
  1 bay leaf
  Salt and freshly ground black pepper
  2 cups chicken stock
  1/4 to 1/2 cup hot sauce, depending on how hot you like it
  1 15-ounce can crushed tomatoes
  1 pound whole wheat elbow macaroni
  1/2 cup pepper jack cheese
  1/2 cup crumbled blue cheese
  2 scallions, root ends removed and thinly sliced

  Preparation
  To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.

  Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.

  Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.

  While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.

  

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  Dog-earMar 17, 10, 2:04 a.m. – Permalink