Recipes to share?

I made a no-knead bread like that a couple of years ago. I keep forgetting to make it again.

I just have to do this. This one is so beautiful! This will be nice little gifts for friends and neighbors and great for our garden club sales.

Here is a link that might be useful: Beautiful bread

Oh, Raven, I just have to make that bread, too.......looks wonderful.

We really like this. I add more rice and just brown the chicken initially and finish cooking it in the rice. Otherwise the chicken is cooking for 45 minutes, far too long.

Chipotle Chicken and Rice (Everyday Food)

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.

Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).

Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

Thank you ravencajun! I am a bread maker, and I appreciate the recipe to try.
I've seen a similar technique on America's Test Kitchen.

My daughter makes bread in a pot in the oven all the time. DELICIOUS! I'm going to try this one.

I am too I have to buy yeast. I have a bread machine somewhere, in our move here some of my kitchen stuff got put in the garage and it's lost in there apparently.
It sounds too good to be true but so many people are saying it really works. I hope so because I love fresh baked bread.
On pinterest there are lots of additional ingredients they are adding to it like cheese and berries and seeds.

Every one that makes it report back with pictures and tell how yummy it was.

Quick shrimp chowder

2 tablespoons butter or margarine
1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled*
1 cup (4 ounces) shredded Monterey Jack cheese
Garnish: chopped fresh parsley
Oyster crackers (optional)
Preparation
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.

*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

I add a little Tonys Cajun seasoning
Edit to add a picture, I made it tonight.

This post was edited by ravencajun on Fri, Oct 24, 14 at 19:38

Wow, Raven--what a fabulous looking bread!

In 2006, Mark Bittman (then a NY Times food writer) produced an article and video of what he called "No Knead bread", adaped from Jim Lahey of Sullivan Street Bakery. These are easily found with a Google search.

Two years later, Cooks Illustrated played with the recipe and enhanced it by reducing the water by 3 ounces and replacing it with 3 ounces of lager (regular beer) to enhance the "bready taste" and a tablespoon of white vinegar to give the bread "tang".

CI suggests 30 minutes with the lid on, then 20-30 with it off. The bread is done when the internal temp is 210 degrees.

CI's recipe also suggests putting a large sheet of parchment paper into the dutch oven before dropping in the dough, to make it easier to remove when its done. Let the bread fully cool before slicing, to enjoy the crust to its fullest.

Raven: Thanks for the recipe for the chowder. I will copy/paste it to my soup recipes file, and put on a 'must try' list.

Shirley

you are very welcome. It is quick easy and a nice soup.

What a fun recipe! I made a loaf yesterday/today (I let it rise overnight). It's wonderfully crusty, tasty and looks like more work than it is. I baked it according to the directions. Mine might have needed a few more minutes of baking as the interior is slightly sticky...not overly so, just a little. I plan to start another loaf soon and will leave it in the oven a tad longer and check internal temperature. (Didn't think to check temp this morning.) Thanks for sharing, Ravencajun.

Regarding the bread, I wonder if the size of the pot is crucial? I think mine may be a little smaller.

Louise, the one I use is a 6.5 quart round enamel coated cast iron, with an 11 inch diameter. If yours is smaller, try it and see what happens.

Walmart sells models by Lodge and Tramontina at a small fraction of the cost of stuff from Le Creuset.

Cooks Illustrated has cautioned that the plastic (or Bakelite) knobs that come on many enameled dutch oven lids are not meant for temps higher than 400 degrees. The hotter you can get the oven, the better (I use 500). They recommend replacing plastic lid knobs with metal ones. I bought some Le Creuset ones for $10, You can even use stainless steel cabinet knobs from a hardware store, so long as they're bare metal without paint or finish.

If you have an heb grocery store near you they have a brand of the enamel cast iron pots in various sizes for extremely good prices. I have several brands of that type of pot and those work as well as my very expensive ones.
Big lots also was carrying a line of enamel cast iron too.
Dutch oven sizes run from around 5 qt to around 7qt so that is the size range most of the pinterest posts were showing.
I love all of my enamel cast iron pots but I have to get my husband to lift them for me these days unfortunately.

i first saw this in the coupon section of the sunday paper...

haven't tried yet...

Here is a link that might be useful: http://www.minuterice.com/en-us/recipes/13674/PumpkinPieRicePudding.aspx#.VEnFEnktCM8

For those of you that don't want to wait overnight for the bread to proof, there is a Speedy version of the no knead bread.

Simply use one packet of yeast instead of just a 1/2 teaspoon and wait 4 hours. It makes the same great bread.

Here is a link that might be useful: Speedy no knead bread

In the video Jim said to try it using the regular recipe and yeast amount but add one forth teaspoon of red wine vinegar and use almost hot water. Then the rising time should be around 4 hours.

Since we were talking about soups on the other thread I thought I would post this one which would go really well with some of that bread. I have used Navy beans in place of the Great Northern when that was what I had on hand.

Ham Bone, Bean and White corn soup

1 package Great Northern white beans - (16 oz)dry
1 ham bone with a little meat on it
1 can whole-kernel white corn - (15 1/4 oz) undrained, or frozen
2 cans chicken stock - (14 1/2 oz ea)
1 tablespoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon freshly-ground black pepper -- or to taste
3 bay leaves -- (optional)
Additional water to cover -- if needed
1 large onion -- chopped
3 celery stalks -- chopped
3 carrots -- diced small
3 garlic cloves -- sliced
1 jalapeno pepper -- seeded, quartered (optional)
2 cans stewed or diced tomatoes - (14 1/2 oz ea) -- pureed
Salt -- to taste
Sliced green onions -- to taste
Soak the beans in cold water to cover overnight.

Remove meat from the ham bone, cut it into 1/2-inch cubes (about 3 cups) and reserve. Drain beans and place in the slow cooker with the ham bone. Add corn, chicken stock, oregano, paprika, chili powder, black pepper, bay leaves, if using, and additional water or stock, if needed, to slightly cover. Cover slow cooker and cook on HIGH for 3 to 4 hours.

Add the remaining ingredients except reserved ham cubes and green onions, mix well. Shift cooker to LOW setting and cook for about 5 additional hours. For more zing, add cayenne or crushed red pepper flakes or some TonyâÂÂs Cajun seasoning when adding second set of ingredients.

About 30 to 40 minutes before end of cooking time, remove bay leaves; mash some of the beans against the side of the liner to thicken the soup slightly; add the reserved ham cubes and sliced green onions. Taste, and adjust seasoning if necessary.

Serve as complete meal or over rice. Leftovers freeze well.

This recipe yields 10 servings.

As I was browsing pinterest again looking at those beautiful breads I cam across another one called Peasant bread which is also extremely easy and is cooked in a pyrex bowl with no lid. It is very fast. Great pictures for step by step.
This is copied directly from the link
My MotherâÂÂs Peasant Bread: The Best Easiest Bread You Will Ever Make

Ingredients

4 cups (510 g : 1 lb. 2 oz) all-purpose flour* (do not use bleached all-purpose)
2 teaspoons kosher salt
2 cups lukewarm water**
2 to 3 teaspoons sugar (I use 2, my mom uses 3 difference is negligible)
2 teaspoons active-dry yeast***
room temperature butter, about 2 tablespoons

* My mother always uses 1 cup graham flour and 3 cups all-purpose or bread flour. Also, you can use as many as 3 cups of whole wheat flour, but the texture changes considerably. I suggest trying with all all-purpose or bread flour to start and once you get the hang of it, start trying various combinations of whole wheat flour and/or other flours. Also, measure scant cups of flour if you are not measuring by weight: scoop flour into the measuring cup using a separate spoon or measuring cup; level off with a knife. The flour should be below the rim of the measuring cup.

** To make foolproof lukewarm water that will not kill the yeast (water that's too hot can kill yeast), boil some water I use my teapot. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio of hot to cold water will be the perfect temperature for the yeast.

***I buy Red Star yeast in bulk (2lbs.) from Amazon. I store it in my freezer, and it lasts forever. If you are using the packets of yeast (the kind that come in the 3-fold packets), just go ahead and use a whole packet I think it's 2.25 teaspoons. I have made the bread with active dry and rapid rise and instant yeast, and all varieties work. If you are interested in buying yeast in bulk, here you go: Red Star Baking Yeast Also, if you buy instant yeast, there is no need to do the proofing step you can add the yeast directly to the flour but the proofing step does just give you the assurance that your yeast is active. I love SAF instant yeast, which can be purchased from King Arthur flour as well as Amazon.

Here is the cabbage recipe I found that is on the to do list.

One-Pot Cabbage Casserole

Author: Jaren
Recipe type: Main Dish
Ingredients

2 lbs. ground beef
Salt and pepper or creole seasoning
1 onion, chopped
1 cup rice, uncooked
3 large handfuls of roughly chopped cabbage
1 8 oz. can tomato sauce
2 cups of water (I just use the tomato sauce can twice)
1 14 oz. can diced tomatoes, undrained
1 cup shredded cheese (I used Colby Jack)

Instructions

Season and brown ground beef and onions. Drain off grease.
Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
Once cooked, top with cheese and cover with lid to melt a few minutes.

Notes
You can use a can of Rotel instead of diced tomatoes if you prefer spicy food.

One-Pot Cabbage Casserole

Raven:

I made the shrimp chowder for my meal tonight. I only was able to make half a batch as I didn't have enough shrimp. I had to go back for seconds. This is definitely a keeper. Thanks for sharing the recipe.

Shirley

You are welcome. My neighbor made it tonight and said they were actually licking the bowls lol.

I just started the bread so it will be ready to go into the oven around
noon tomorrow. I've been wanting to make some bread lately.

Jewels how did your bread turn out?
I made one so far and it was OK but my oven is so off on the temperature that I don't think it was hot enough.
I am going to make more. I am making Navy beans with smoked boneless pork chop meat tomorrow and that bread would be a good addition.

My first bread from the recipe. Not great but I am not giving up. It tasted good.

Raven, it looks GREAT! I can almost smell it from here in Missouri!!!!

We get these Foodland Ontario flyers in our grocery store and I wanted to make this Chunky Chicken and Cauliflower Chili but when I went to the store to get a cauliflower it was $3.95 and there was no way I was going to pay that much so the next time I buy cauliflower I will make this which will taste good with the bread recipe Raven posted. Lots of good easy recipes on this site

Here is a link that might be useful: Chunky Chicken and Cauliflower Chili

My first bread from the recipe. Not great but I am not giving up. It tasted good.

I made this the other nite and it was quick, easy and good!

Pork Medallions w. Raspberry-Balsamic Sauce (Taste of Home)

1 pork tenderloin, cut in 1" slices
1 tsp garlic powder
1 tsp extra virgin olive oil
1/2 cup seedless raspberry jam
2 tbsp balsamic vinegar
2 tsp dijon mustard

Flatten pork slices to 1/2" thickness and sprinkle with garlic powder and salt and pepper.

Cook over medium heat in a large skillet in olive oil until no longer pink; 3-5 minutes on each side.

Remove to a plate and keep warm. Add the jam, balsamic and dijon to the skillet, and cook until thickened.

Here's the recipe post on the crusty bread

Raven, made your Shrimp Chowder for supper last night and lunch today. I only added 20 oz. of milk to keep it thicker. Yummy. Thank you. It is a keeper :-)

You are welcome we love it too and I make it on a regular basis during the cooler weather. I have not yet tried it with anything else but shrimp. I think it would be good with the other options too.

I made the bread posted at the start of this thread..........love it, and SIL
is determined to make it, too.

Since you have been talking about bread recipes, here is one I make almost every week now. It makes two loaves. I have also been doing one loaf, and then divide the rest into rolls. If you flatten them out to about 3/8" thick, they come out nice for breakfast sandwiches. I've been using my kitchen scale and weigh them out to about 2 oz. Then just follow the directions as stated.

Easy Bread Recipe

1. In a large bowl, whisk together
2. 2 1/ 2 c of hot water
3. 1/3 c of oil ( I use olive oil ),
1/3 c honey
1T of salt.

2. Add 3/4c of flour and whisk for 30 seconds.
   Add 1 1/2 T of yeast and whisk for 30 seconds again.
3. Add 2c of flour and mix together with a spoon.
   * If you are using a mixer, add the rest of the flour ( The totoal amount of flour added should be 5-7c. Not including the flour used in step 2 )
   Let the mixer knead the dough for about 5 minutes
   . *If mixing by hand, add the rest of the flour and mix until shaggy looking and hard to work woth the spoon.
   Knead in the bowl a few times and then turn out onto the floured counter.
   Knead for 5 minutes. The dough should be soft but not sticky.
4. Let rise in a greased, covered bowl for about 30 minutes.
   5.. When the dough is risen heat oven to 175
   6. Grease your bread pans and Divide the dough in two. A
5. On the counter, roll your dough out into and oblong shape, pushing out the air bubbles.
6. Roll into a tight cylinder, tuck the ends under and place into the pan.
7. Place loaves into the oven for about 30 minutes or until the dough has risen to fill the pans. 10. Turn your oven up to 350 and cook loaves for about another 30 minutes. Bread is done when it sounds hollow when tapped.

Tami

I make it often and it is really good when you want a crusty loaf for soup of stew...so good and so easy..

That's a beauty ruthie!

another vote for the no knead bread....you won't be sorry. :)

I've become a Pinterest fan and this was a good one dish meal....a keeper.

Here is a link that might be useful: Paprika chicken thighs

Your bread is beautiful and I would love a slice right now! I need to make more!

I also think I might need to try that chicken paprika recipe. I added it to my pinterest thanks.

EVENSHADE: Can you supply how many garlic cloves to use in the Paprika Chicken Thighs recipe?

That's a lot of food and we do like garlic so I don't want to use too much or too little. Thanking you in advance.

I made this the other day, and it's delicious. I make an unbaked cherry cheesecake which we love, and this is a bit of a change. It's definitely a keeper.

I halved the recipe, as I didn't want a 9x13" pan full. 2 bananas are plenty, as well. I didn't put any banana on the top, or nuts.

I also used "Light" cream cheese, pudding and whipped topping and it works perfectly.

**Note: 1 1/2 cup crumbs isn't enough, it was gooey. I believe it should be 2 1/2 cups.

Banana Split Cheesecake

1- 1/2 cups graham crumbs *** it really needs 2 1/2 cups of crumbs
1/3 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 can (14 fl oz/398 mL) crushed pineapple in juice, drained
6 bananas, divided
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
2 cups cold milk
2 cups thawed Cool Whip Whipped Topping, divided
1 cup chopped pecans

Mix graham crumbs and margarine; press onto bottom of 13x9-inch pan. Freeze 10 min.

Beat cream cheese and sugar with mixer until blended; spread carefully over crust. Top with pineapple. Slice 4 bananas; arrange over pineapple.

Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup Cool Whip; spread over banana layer in pan. Top with remaining Cool Whip. Refrigerate 5 hours.

Slice remaining bananas just before serving; arrange over dessert. Sprinkle with nuts.

Here is a link that might be useful: Banana Split Cheesecake

This post was edited by jasdip on Wed, Jan 7, 15 at 12:24

This was posted on face book Monday. I made it last night. Definitely a keeper. It was soooo good. I only used half of the chicken called for, and we still have 2 meals left. If you don't have any Marsala, you could easily use a white wine if you have it.

Chicken Lombardy I baked a few weeks ago.
Here's the original recipe. This recipe is now YOUR recipe. Make any type of changes you like. Remember, YOU are the one that has to eat it. You can omit butter and use the oil you prefer.You can also use low-fat or fat-free cheeses. You can remove the wine and use low-sodium organic broth. Try using whole wheat flour if you don't normally use white flour.

***********
Ingredients:
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese 1/2 cup(s) parmesan cheese
2 green onions chopped
Preparation: Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over medium-high heat, stirring constantly, 3 to 5 minutes or just until tender. Remove from heat; set aside. Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin. Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side or until golden.
Place chicken in a lightly greased 13 x 9 inch baking dish, overlapping edges. Repeat procedure with remaining chicken and butter. Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken. Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.

thunderboltlee, I think I used 3 very fat cloves. I minced them since I don't have a press.

EVENSHADE: Thank you very much for returning and responding. I've been checking ;-).
Just didn't want to ruin what sounds like a really good dish by using too much garlic. Lee

This is the Cajun Chicken Alfredo one pot wonder recipe I made recently and someone asked about it.

I made changes which I have listed at the bottom. It was very good but salty which I think was due to the chicken broth. I would make it again.

Cajun Chicken Alfredo one pot wonder

Ingredients

2 tbsp. olive oil
1 lb. boneless skinless chicken breast, cut into bite size chunks
2 tsp. Cajun seasoning (I used Weber NâÂÂOrleans Cajun)
6 garlic cloves, minced
1 ý cups chicken broth
1 cup milk (I used 2%)
8 oz. dried fettuccini pasta (half of a 1 pound box)
1/3 cup grated parmesan cheese (I probably used more)

Instructions

Add the oil to a large pot (or large high sided skillet). Place over medium-high heat for two minutes. Add the chicken and the Cajun seasoning. Cook for 5 minutes, stirring occasionally. Add the garlic. Cook 1 minute, stirring often.
Add the broth and milk. Break the pasta in half and add it to the pot. Cover and bring to a rapid, rolling boil, stirring occasionally. *Note: Watch the pot carefully during the beginning of the cooking process as milk tends to boil over easily.
Reduce the heat to medium-low and let the pasta simmer, covered, for 8-13 minutes. Stir every 2-3 minutes to prevent sticking. Cook until there is ü to ý inch of liquid in the bottom of the pot.
Remove the pot from the heat. Stir in the parmesan cheese. Serve immediately.

Notes
The wider the pot/skillet, the quicker the cooking time.
Nutrition Information
Calories: 449 Fat: 14.3 Saturated fat: 2.9 Carbohydrates: 46.8 Fiber: 2.1 Protein: 34.3

Changes I made I added a can of drained mushrooms
I added about 2 TBS of butter with the pasta
I also added about 1 cup of shredded Montery Jack cheese at the simmer stage
I added a TBS or so of dry parsley
I was out of milk so I used Evaporated Condensed Milk not for any reason other than I needed milk
I added a LOT of garlic diced up I did not count but more than 6
For the seasoning I used Tonys Cajun seasoning and Garlic Salt

I would not use any type of salt in the future it was salty. I think it was due to the broth. I used Swansons in the box chicken broth. The only seasoning I used was Tonys and a little Garlic salt so the salt had to come from somewhere else, I did not add enough to cause it to be so salty. I would buy the low sodium broth for this in the future.
I think to kick it up a little more in spice I would add a little Franks Hot Sauce or wing sauce with the Tonys.
Stir! You don't want your pasta to stick together and make a big wad of hard pasta.
Another good addition would have been cream cheese I did not have any which is why I used the shredded Monterey Jack which was very good.

One Pot Wonder Cajun Chicken Alfredo Recipe
where I found it and lots of good pictures.

Here's the thread with the bread recipes.

Bump again for grams