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* THE FORUM FOODIE THREAD !!! *

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  • Sweet Hawaiian Crockpot Chicken

    Ingredients:

    2 lb. (.9kg) chicken tenderloin chunks
    1 cup pineapple juice
    1/2 cup brown sugar
    1/3 cup soy sauce

    Directions:

    Combine all together, cook on low in Crock-pot 6-8 hours…that’s it! Done!
    Enjoy ❤

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    • 1970's LUNCH LADY CAKE

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      • Frozen Cherry Cosmos

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        Ingredients:
        2 cups cranberry juice cocktail ice cubes
        1 cup regular ice cubes
        1/2 cup tart cherry juice
        1/2 cup vodka
        1/3 cup freshly squeezed lime juice
        1/4 cup Grand Marnier liqueur
        fresh cherries for garnish
        lime slices for garnish

        Instructions:
        The night before, pour cranberry juice cocktail into your ice molds – you want enough to get about 2 cups of ice.
        To make the cosmos, blend the cranberry ice cubes, regular ice, tart cherry juice, vodka, lime juice and grand marinier together in a blender until it’s slush
        Pour into glasses and garnish with rainier cherries and limes.

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        • Long John Silver’s Batter

          Ingredients:
          3/4 cup flour
          2 tablespoons cornstarch
          1/4 teaspoon baking soda
          1/4 teaspoon baking powder
          1/4 teaspoon salt
          3/4 cup water

          Directions:
          Sift dry ingredients.
          Add water and mix well.
          Use to coat fish or chicken fillets.
          Cover the fish completely.
          Deep fry until a nice golden brown.
          Enjoy

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          • The Best Lemon Bars

            Ingredients
            Crust:
            2 cups all-purpose flour
            1 cup butter, softened
            cup white sugar

            Filling:
            1 cups white sugar
            cup all-purpose flour
            4 eggs
            2 lemons, juiced

            Directions:
            Preheat the oven to 350 degrees F (175 degrees C).
            To make the crust:
            Blend 2 cups flour, softened butter, and 1/2 cup sugar in a medium bowl until well combined; press into the bottom of an ungreased 9x13-inch pan.
            Bake in the preheated oven until firm and golden, about 15 minutes.
            Meanwhile, make the filling:
            Whisk remaining 1 1/2 cups sugar and 1/4 cup flour in a medium bowl.
            Whisk in eggs, then lemon juice until smooth; pour filling over the baked crust.
            Bake in the preheated oven for 20 minutes.
            Set the pan aside to cool completely; the bars will firm up as they cool.
            When cooled, cut into uniform squares.
            Enjoy ❤

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            • Amish Rhubarb Jam

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              4 cups rhubarb (diced)
              4 cups sugar (I used 2 cups)
              1 small can crushed pineapple (14 ounces)
              3 ounce box cherry jello
              Cook rhubarb with sugar for 12 minutes.
              Add pineapple and cook three minutes.
              Add jello mixing well and pour into jars and seal.
              Enjoy ❤

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              • Crockpot Turkey Breast



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                • Old Fashioned Peach Cobbler

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                  • T-Bone

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                    • (Anonymous)

                      My Grand Mother always cooked tasty food. But one day, she put a burnt pie in front of my Grandpa.
                      Not just a little burnt, but black as coal.
                      I waited to see what my Grandpa would say.
                      But he just ate the pie and asked how my day was.
                      Then i heard my Grand Mother apologize to him for his dinner.
                      I'll never forget his response.
                      Dear, i like your pie.
                      Later, i asked him if he had told the truth.
                      He put his arm on my shoulder and said, Your Grandma had a tough day at work.
                      She was tired.
                      The burnt pie didn't harm me but, a sharp word could have hurt her.
                      We all make mistakes.
                      We shouldn't focus on mistakes but, support those we love.
                      That's the secret of long and happy relationships...

                      ❤️❤️❤️
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                      • Chicken Ranch Wraps

                        Ingredients:

                        4 large flour tortillas
                        2 cups cooked chicken, cut up or shredded
                        cup Ranch dressing
                        cup Mozzarella cheese, shredded
                        cup chopped parsley

                        Instructions:

                        FIRST STEP:
                        Shred or cut the chicken into smaller pieces
                        Spread 1 tbsp of Ranch dressing across the entire tortilla

                        SECOND STEP:
                        Add cup of shredded chicken to the tortilla
                        Sprinkle 2 tbsp of shredded mozzarella cheese on top of the chicken.

                        THIRD STEP:
                        Sprinkle a little parsley on each tortilla
                        Roll the tortilla in a direction away from you.

                        FOURTH STEP:
                        Cut into 2 pieces, using a diagonal cut
                        Lightly spray a nonstick grill pan
                        FIFTH STEP:
                        Place the tortilla onto the grill for one to two minutes on each side.
                        Enjoy!❤

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                        • !
                          !
                          !
                          Do everything with so much love in your heart that you

                          would never want to do it any other way...

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                          • Baked Garlic Parmesan Potato Wedges

                            Ingredients:

                            3-4 large russet potatoes sliced into wedges
                            4 tablespoons olive oil
                            2 teaspoons salt
                            2 teaspoons garlic powder
                            2 teaspoons Italian seasoning
                            cup shredded parmesan cheese

                            optional:
                            fresh parsley (or cilantro) ranch or blue cheese dressing for dipping

                            Instructions:

                            Preheat oven to 375.
                            Lightly grease a large baking sheet and set aside.
                            Place potato wedges in a large bowl.
                            Drizzle with olive oil and toss to coat.
                            In a small bowl whisk together salt, garlic powder, and Italian seasoning.
                            Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
                            Place potato wedges on prepared baking sheet in a single layer with skin-sides-down.
                            Bake for 25-35 minutes until potatoes are fork-tender and golden.
                            Sprinkle with freshly chopped parsley and dressing for dipping.
                            Enjoy ❤

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                            • Xalapa Punch

                              Xalapa Punch is an intriguing rum, brandy and red wine punch that is highlighted with black tea and heated orange rinds. From The Bartender's Black Book.


                              ingredients:

                              2 cups hot black tea
                              1 cup honey or 1 cup sugar
                              1 quart dark rum
                              1 quart apple brandy
                              1 quart dry red wine
                              orange
                              lemon
                              ice

                              directions:

                              1, In a sauce pan over low heat, combine the hot black tea and rind of two oranges (grate with carrot peeler or cheese grater);heat for 5 minutes.
                              2, Remove from heat and allow to cool.
                              3, Add the honey or sugar and stir until dissolved.
                              4, Pour into a punch bowl with ice.
                              5, Add the amber rum, apple brandy and dry red wine.
                              6, Garnish with diced oranges and lemons.

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                              • Taco Salad

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                                • Crockpot Barbecue Ribs

                                  Ingredients:

                                  2 cups your favorite Barbecue Sauce
                                  2 tbsp brown sugar
                                  3 cloves garlic, freshly minced
                                  2 tsp Worcestershire Sauce
                                  1 tsp cayenne pepper, optional
                                  4 to 5 pounds baby back ribs

                                  Instructions:
                                  FIRST STEP:
                                  In a zip lock bag pour in the Barbecue Sauce
                                  Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen

                                  SECOND STEP:
                                  Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.
                                  Open the bag and stick the ribs inside

                                  THIRD STEP:
                                  Close the bag and shake the bag to coat the ribs completely
                                  Spray the inside of the crock pot

                                  FOURTH STEP:
                                  Open the bag and place the ribs into the crock pot
                                  Pour of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.

                                  FIFTH STEP:
                                  Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.
                                  If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.

                                  SIXTH STEP:
                                  Have some of the sauce available for on the table, then each person can choose if they want more or not.
                                  Enjoy!

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                                  • Southern Fried Chicken Batter

                                    Ingredients:
                                    2 beaten egg
                                    1 cup milk
                                    2 teaspoon paprika
                                    1/2 teaspoon poultry seasoning
                                    4 teaspoons garlic salt
                                    2 teaspoon black pepper
                                    2 cup all-purpose flour

                                    Directions:
                                    1. Beat the egg and milk together in a bowl.
                                    2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
                                    3. Put the chicken in the bag, seal it and shake to coat it.
                                    4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
                                    5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
                                    6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
                                    7. Drain it on paper towels and serve.
                                    Enjoy ❤

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                                    • Chicken & Dumpling SOUP

                                      INGREDIENTS:
                                      2 tablespoons butter
                                      1/2 large onion chopped
                                      3 stalks celery chopped
                                      2 large carrots sliced in 1/4 inch rounds
                                      2 cloves garlic finely minced
                                      1/2 tablespoon dried parsley
                                      1/2 teaspoon poultry seasoning
                                      1 1/2 tablespoon flour
                                      6 cups chicken stock
                                      1 bay leaf
                                      Salt and pepper to taste
                                      2 cups cooked chicken cut in small cubes
                                      1 cup frozen peas
                                      1 cup flour
                                      2 teaspoons baking powder
                                      1 teaspoon sugar
                                      1/2 teaspoon salt
                                      2 tablespoons unsalted butter
                                      1/2 cup milk (2% or whole)

                                      INSTRUCTIONS:
                                      Melt butter over medium heat in dutch oven or stockpot.
                                      Add onion, celery and carrots and cook until fragrant; approximately 4-5 minutes. Reduce heat to low.
                                      Add garlic, parsley and poultry seasoning; cook for 1 minute stirring constantly.
                                      Sprinkle in 1 1/2 tablespoon flour; cook for 1 minute stirring constantly.
                                      Stir in chicken stock and bay leaf; simmer for 25 minutes.
                                      Remove bay leaf.
                                      Season with salt and pepper to taste.
                                      Add chicken and frozen peas and simmer for an additional 5 minutes.
                                      In medium bowl mix 1 cup flour, baking powder, sugar and salt.
                                      Cut in butter with pastry cutter. When crumbly add milk and stir just until combined.
                                      Drop by small spoonfuls into simmering soup.
                                      Cover and cook for 15 minutes without removing the lid.

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                                      • Homemade Payday Candy Bars

                                        Ingredients:
                                        Homemade payday candy bar requires just a few ingredients
                                        1.3 cups salted peanuts
                                        2.2 cups peanut butter chips
                                        3.2 cups mini marshmallows
                                        4.1 can sweetened condensed milk
                                        5.3 tablespoons unsalted butter
                                        6. teaspoon vanilla extract

                                        Directions:
                                        Step 1: Place butter and peanut butter chips in a large saucepan and melt them over medium heat until you achieve a smooth consistency.
                                        Step 2: Add condensed milk, vanilla extract and marshmallows to the melted butter-peanut butter mix. Stir until the mix is smooth and fully incorporated.
                                        Step 3: Grease a 913-inch rectangular baking dish with butter or non-stick spray. Spread half of the peanuts across the baking dish
                                        Step 4: Pour the mix from step 2evenly over the peanuts, and then sprinkle the remaining peanuts on top
                                        Step 5: Refrigerate or let sit at room temperature until it sets. Cut candy into serving bars and enjoy.

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                                        • MEXICAN STREET CORN

                                          Ingredients:
                                          6 Ears Fresh Sweet Corn
                                          6 Tablespoons Mayonnaise
                                          Teaspoon Garlic Powder
                                          1 Cup Cotija Cheese Crumbled
                                          6 Tablespoons Fresh Cilantro Roughly Chopped
                                          1 Teaspoon Chipotle Chili Powder
                                          2 Limes Quartered

                                          Instructions:
                                          Preheat oven to 350 degrees F.
                                          Place corn in husks directly on the oven rack.
                                          Bake for 35-40 minutes or until fork tender.
                                          While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
                                          When corn is done brush with garlic mayo.
                                          Roll in cotija cheese.
                                          Sprinkle with cilantro and chili powder.
                                          Squeeze with fresh lime juice if desired.
                                          Enjoy!!

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