It's beautiful here is St. Louis today......a gorgeous 87 degrees! What's the temperature in your location? Using the temperature, grab a cookbook and turn to that page (since it's 87 here, I'll be turning to page 87), and post the recipe you find on that page. Be sure to tell us what cookbook you've grabbed!
Is it a recipe you'd try?
This is what I found in Better Homes & Gardens Treasured Recipes cookbook:
OATMEAL WAFFLES
1-1/2 cups all-purpose flour
1 cup quick-cooking rolled oats
1 Tbs baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 eggs
1-1/2 cups milk
1/3 cup butter, melted
2 Tbs brown sugar
Powdered sugar, optional
fresh fruit, optional
vanilla yogurt, optional
In a maedium bowl stir together flour, oats, baking powder, cinnamon and salt. Make a well in the center of flour mixture; set aside.
In another medium bowl beat eggs slightly. Stir in milk, butter and brown sugar. Add egg mixture all at once to flour mixture; stir until combined.
Pour about 1-1/4 cups batter on grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. If desired, sprinkle with powdered sugar and top with fruit and yogurt. Makes about twelve 4-inch waffles.
I love waffles, so I think this is a recipe worth trying.
Grabbed "Giada's Family Dinners"
On Page 87:
Garlic And Citrus Chicken
(1) 5-6 Pound Whole Roasting Chicken, Neck & Giblets Discarded
Salt & Freshly Ground Black Pepper
(1) Orange (Quartered)
(1) Lemon (Quartered)
(1) Head of Garlic (Halved Crosswise)
(2) 14-Ounce Cans Reduced-Sodium Chicken Broth
(1/4) Cup Frozen Orange Juice Concentrate (Thawed)
(1/4) Cup Fresh Lemon Juice (From About 2 Lemons)
(2) Tablespoons Olive Oil
(1) Tablespoon Fresh Oregano (Chopped)
(3) Garlic Cloves (Chopped)
*Position the Rack in the center of the Oven and preheat the Oven to 400º. Pat the Chicken dry and sprinkle the Cavity with Salt and Pepper. Stuff the Cavity with the Orange, Lemon, and Garlic Halves. Using Kitchen Twine, tie the Chicken Legs together to help hold the Bird's shape. Sprinkle the Chicken with Salt and Pepper.
*Place a Rack in a large Roasting Pan. Place the Chicken, Breast side up, on the Rack in the Pan. Roast the Chicken for 1 hour, basting occasionally and adding some Chicken Broth to the Pan if necessary to prevent the Pan drippings from burning. In a medium bowl, whisk the Orange Juice, Lemon Juice, Oil, Oregano, and Chopped Garlic to blend. Brush some of the Juice mixture over the CHicken. Continue roasting the Chicken, basting occasionally with the Juice mixture and adding Broth to the Pan, until a meat thermometer inserted into the innermost part of the thigh registers 170º, about 45 minutes longer. Transfer the Chicken to a Platter. Tent with Foil while making the Sauce. Do not clean the Pan.
*Place the same Roasting Pan over medium-low heat. Whisk any remaining Broth and simmer, stirring often, until the Sauce is reduced to 1 Cup, about 3 minutes. Strain into a 2-Cup Glass Measuring Cup and discard the Solids. Spoon the Fat from the top of the Sauce. Serve the Chicken with the Pan Sauce.
~Is this a Recipe I'd try? I'd say so. I've made it countless times and it gets better each time! Try it for yourselves!~
This sounds awesome! Yeah, I think I'll have to try this one:)
Quoting Strega:
Grabbed "Giada's Family Dinners"
On Page 87:
Garlic And Citrus Chicken
(1) 5-6 Pound Whole Roasting Chicken, Neck & Giblets Discarded
Salt & Freshly Ground Black Pepper
(1) Orange (Quartered)
(1) Lemon (Quartered)
(1) Head of Garlic (Halved Crosswise)
(2) 14-Ounce Cans Reduced-Sodium Chicken Broth
(1/4) Cup Frozen Orange Juice Concentrate (Thawed)
(1/4) Cup Fresh Lemon Juice (From About 2 Lemons)
(2) Tablespoons Olive Oil
(1) Tablespoon Fresh Oregano (Chopped)
(3) Garlic Cloves (Chopped)
*Position the Rack in the center of the Oven and preheat the Oven to 400º. Pat the Chicken dry and sprinkle the Cavity with Salt and Pepper. Stuff the Cavity with the Orange, Lemon, and Garlic Halves. Using Kitchen Twine, tie the Chicken Legs together to help hold the Bird's shape. Sprinkle the Chicken with Salt and Pepper.
*Place a Rack in a large Roasting Pan. Place the Chicken, Breast side up, on the Rack in the Pan. Roast the Chicken for 1 hour, basting occasionally and adding some Chicken Broth to the Pan if necessary to prevent the Pan drippings from burning. In a medium bowl, whisk the Orange Juice, Lemon Juice, Oil, Oregano, and Chopped Garlic to blend. Brush some of the Juice mixture over the CHicken. Continue roasting the Chicken, basting occasionally with the Juice mixture and adding Broth to the Pan, until a meat thermometer inserted into the innermost part of the thigh registers 170º, about 45 minutes longer. Transfer the Chicken to a Platter. Tent with Foil while making the Sauce. Do not clean the Pan.
*Place the same Roasting Pan over medium-low heat. Whisk any remaining Broth and simmer, stirring often, until the Sauce is reduced to 1 Cup, about 3 minutes. Strain into a 2-Cup Glass Measuring Cup and discard the Solids. Spoon the Fat from the top of the Sauce. Serve the Chicken with the Pan Sauce.
~Is this a Recipe I'd try? I'd say so. I've made it countless times and it gets better each time! Try it for yourselves!~
Here's what I found on page 87 of Cooking Light 1995 Cookbook:
PINA COLADA DIP
2-8oz cartons pineapple low-fat yogurt
1/4 cup finely chopped dried apricots
1 Tbs minced crystallized ginger
1 tsp coconut extract
1/2 tsp rum extract
Place a colander in a 2-quart glass measure. Line colander with 4 layers of cheesecloth; allow cheesecloth to extend over edges of colander.
Stir yogurt until smooth. Spoon yogurt into colander, and cover yogurt loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid.
Add apricots and remaining ingredients to yogurt; stir well. Serve with fresh fruit.
Ehhhhh.....not too sure I'd like this one. It doesn't sound all that great, but I'd be willing to make it at least once to try it out. Never know unless you try it, right??
It's 80 degrees here, so on page 80 of Bon Appetit, Y'all, this is what I found. I would try this recipe, but I'd leave out the peppers.
Coca-Cola–Glazed Baby Back Ribs
Makes about 20 pieces
Scotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.
1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
11/2 cups firmly packed light brown sugar
2 Scotch bonnet chiles, chopped
2 racks baby back ribs (3 pounds total)
Coarse salt and freshly ground black pepper
To make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.
Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
Or, if grilling, simply treat the oven as a grill. Cook the ribs at a moderate heat, 325°F and bake with the grill covered for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
When the ribs are cooked through, set the oven to broil or place on the hot side of the grill or increase a gas grill to high. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.
Serve immediately with lots of napkins.
That sounds awesome.....and I'd leave in the peppers (maybe not the Scotch Bonnet, but some kind of pepper would have to go in there! lol).
Quoting SweetLuci:
It's 80 degrees here, so on page 80 of Bon Appetit, Y'all, this is what I found. I would try this recipe, but I'd leave out the peppers.
Coca-Cola–Glazed Baby Back Ribs
Makes about 20 piecesScotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.
1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
11/2 cups firmly packed light brown sugar
2 Scotch bonnet chiles, chopped
2 racks baby back ribs (3 pounds total)
Coarse salt and freshly ground black pepperTo make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.
Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
Or, if grilling, simply treat the oven as a grill. Cook the ribs at a moderate heat, 325°F and bake with the grill covered for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
When the ribs are cooked through, set the oven to broil or place on the hot side of the grill or increase a gas grill to high. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.
Serve immediately with lots of napkins.
The reason I leave out hot peppers is because I have an allergy to them...I'm sure it would taste great with them.
Quoting VanBurren:
That sounds awesome.....and I'd leave in the peppers (maybe not the Scotch Bonnet, but some kind of pepper would have to go in there! lol).
Quoting SweetLuci:
It's 80 degrees here, so on page 80 of Bon Appetit, Y'all, this is what I found. I would try this recipe, but I'd leave out the peppers.
Coca-Cola–Glazed Baby Back Ribs
Makes about 20 piecesScotch bonnet peppers are intensely hot, but their fire is tempered by the sweetness of the sugar and Coke. To tone down the heat, substitute jalapeños instead.
1 cup Coca-Cola Classic
1/4 cup apple cider vinegar
11/2 cups firmly packed light brown sugar
2 Scotch bonnet chiles, chopped
2 racks baby back ribs (3 pounds total)
Coarse salt and freshly ground black pepperTo make the glaze, in a small saucepan, bring the Coca-Cola, vinegar, brown sugar, and chiles to a boil over high heat; reduce the heat to medium-low and simmer until syrupy, about 10 minutes. Decrease the heat to low and keep the sauce warm while the ribs cook.
Preheat the oven to 325°F. Liberally season both sides of the ribs with salt and pepper. Place the ribs on a broiler pan and bake for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
Or, if grilling, simply treat the oven as a grill. Cook the ribs at a moderate heat, 325°F and bake with the grill covered for 30 minutes, glazing the ribs occasionally with the Coca-Cola mixture. Turn the ribs over and continue to cook for an additional 30 minutes, glazing occasionally, or until the ribs are tender and the meat is starting to pull away from the bone.
When the ribs are cooked through, set the oven to broil or place on the hot side of the grill or increase a gas grill to high. Liberally spoon half of the remaining glaze over the ribs and broil until glazed a deep mahogany brown, 5 to 7 minutes. Turn over; repeat with the remaining glaze, an additional 5 to 7 minutes.
Serve immediately with lots of napkins.
Ok well its 90 here in Hawaii so here goes....pg. 90 of Everyday Paleo:
Sirlion Dijon
Prep time: 10 min
cook time: 10 min
serves 4
11/2 lb sirloin, thinly sliced
3 garlic cloves crushed
2 tblsp coconut oil
sea salt and black pepper to taste
1/2 cup chicken stock
1/2 tblsp dried thyme
11/2 tblsp dijon mustard
4 cups kale, chopped
1.Saute the sirloin and garlic in cocnut oil until the sirloin starts to brown. While the sirloin is browning, sprinkle with sea salt and pepper.
2. In a seperate bowl, mix together the chicken stock, thyme, and mustard. Pour the mixture over the sirloin and bring to a simmer.
3.Add the kale to the pan and cook, stirring often until the kale is tender( about 2 minutes). Serve immediately.
Yes I would try this. I already have actually( : it was great. I served it with a side of roasted califlower. yummy!
Quoting Satan71:
Ok well its 90 here in Hawaii so here goes....pg. 90 of Everyday Paleo:
Sirlion Dijon
Prep time: 10 min
cook time: 10 min
serves 4
11/2 lb sirloin, thinly sliced
3 garlic cloves crushed
2 tblsp coconut oil
sea salt and black pepper to taste
1/2 cup chicken stock
1/2 tblsp dried thyme
11/2 tblsp dijon mustard
4 cups kale, chopped
1.Saute the sirloin and garlic in cocnut oil until the sirloin starts to brown. While the sirloin is browning, sprinkle with sea salt and pepper.
2. In a seperate bowl, mix together the chicken stock, thyme, and mustard. Pour the mixture over the sirloin and bring to a simmer.
3.Add the kale to the pan and cook, stirring often until the kale is tender( about 2 minutes). Serve immediately.
Yes I would try this. I already have actually( : it was great. I served it with a side of roasted califlower. yummy!
That sounds awesome!
Tilapia recipes?
- VanBurren
on Jun. 10, 2012 at 4:27 PM