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Index » Internet/Computer » The Web » Recipes Shared at Radio Paradise Page: 1, 2, 3 ... 64, 65, 66  Next
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n4ku
Evil like Sunday Morning
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Posted: Oct 14, 2014 - 3:10pm

 MsJudi wrote:
Today I'll be trying this one, but I'll substitute brown rice for the white, although I should be using jasmine rice!

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.


 
About to sit down to a dinner of this dish. Just waiting on the rice to finish cooking. It smells great.

ETA: Dang. That was tasty.


DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Oct 11, 2014 - 1:19pm

           Slow Cooker Pot Roast
Ingredients:

 
3 to 4 lb Chuck Roast
 6 to 8 Red Potatoes cut into bite size pieces
 2 Cups Beef Broth
 1/2 Cup Red Wine
 1 Large Yellow Onion coarsely chopped
 1 Large Red Onion coarsely chopped
 4 Celery Stalks chopped
 4 Carrots chopped
 3 Sprigs of Rosemary
 3 Bay Leaves
 Salt and Pepper to taste
 1 Tablespoon extra virgin olive oil

Directions:

Salt and pepper chuck roast to taste. In a large cast iron skillet put the olive oil and heat until oil is near smoking. Brown all sides of the chuck roast (about 4 mins a side)
Put half the onions and carrots in bottom of 6 quart slow cooker.
Put browned chuck roast on top and then add all the rest of the ingredients mixed up.
Cook on low for 8 hours. Remove Bay Leaves and Rosemary sprig. Let roast rest 10-15 minutes before serving.

Very Yummy!

 



MsJudi
She knew it was time to exceed herself.
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Location: Houston, TX
Gender: Female
Zodiac: Capricorn
Chinese Yr: Rabbit


Posted: Oct 8, 2014 - 9:43am

 ScottFromWyoming wrote:

This will be great in the slow cooker but just for the record, it's a blazingly fast soup to prepare on the spot. Once you've prepped the veggies/rice, you're about 10 minutes away from eating. Brown everything in your big pot, stir in the broth, bring to a boil, stir in the coconut milk (don't let it boil much or it might curdle/break down), stir in the peanut butter (I use more than they do but hey). Have some sriracha handy to adjust the heat. We use the store-bought green curry paste which I think is hotter but I still like a little more zing. 

I know all this because we have some leftovers in the fridge right now  

 
Yar, we usually make this (it's curry, plain and simple, without the potatoes and carrots) on the stove, but sometime I know I'll have a crazy day in the studio and not want to stop to cook dinner, so it's easy to throw everything in the crockpot in the morning and forget about it till it's time to eat!
ScottFromWyoming
Psycho. Poodle
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Location: Powell
Gender: Male
Zodiac: Pisces
Chinese Yr: Tiger


Posted: Oct 8, 2014 - 9:17am

 MsJudi wrote:
Today I'll be trying this one, but I'll substitute brown rice for the white, although I should be using jasmine rice!

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.


 
This will be great in the slow cooker but just for the record, it's a blazingly fast soup to prepare on the spot. Once you've prepped the veggies/rice, you're about 10 minutes away from eating. Brown everything in your big pot, stir in the broth, bring to a boil, stir in the coconut milk (don't let it boil much or it might curdle/break down), stir in the peanut butter (I use more than they do but hey). Have some sriracha handy to adjust the heat. We use the store-bought green curry paste which I think is hotter but I still like a little more zing. 

I know all this because we have some leftovers in the fridge right now  
sirdroseph
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Location: Yes
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Chinese Yr: Dragon


Posted: Oct 8, 2014 - 9:11am

 MsJudi wrote:
Today I'll be trying this one, but I'll substitute brown rice for the white, although I should be using jasmine rice!

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.


 
Now that looks right up my alley, will have to give that one a try myself!  And yes, you should be using Jasmine rice.{#Yes}
MsJudi
She knew it was time to exceed herself.
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Location: Houston, TX
Gender: Female
Zodiac: Capricorn
Chinese Yr: Rabbit


Posted: Oct 8, 2014 - 9:07am

Today I'll be trying this one, but I'll substitute brown rice for the white, although I should be using jasmine rice!

Slow Cooker Thai Chicken Soup

Ingredients

2 tablespoons red curry paste
2 12 ounce cans of coconut milk
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
1 onion, thinly sliced
1 heaping tablespoon fresh ginger, minced
1 cup frozen peas, thawed
1 tablespoon lime juice
cilantro for garnish
cooked white rice

Instructions

  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for 1/2 hour longer. Stir in lime juice and serve with cilantro and white rice.

MsJudi
She knew it was time to exceed herself.
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Location: Houston, TX
Gender: Female
Zodiac: Capricorn
Chinese Yr: Rabbit


Posted: Oct 7, 2014 - 2:42pm

 DaveInVA wrote:

That would go good with my Mexican rice except I am allergic to dairy and corn.

 
You could leave both of them out!
DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Oct 7, 2014 - 1:37pm

 MsJudi wrote:
Dinner tonight:

Slow Cooker Creamy Green Chile Enchilada Soup
Ingredients:
  • 32 oz chicken both
  • 24 oz chicken breasts
  • 2 cans of Green Chili enchilada sauce
  • 4 oz can of diced green chilies
  • 3/4 cup of water
  • 2 tbsp of ground cumin
  • 1 tbsp of chile powder
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 cup of frozen corn (defrosted)
  • 1 block of PHILADELPHIA cream cheese (cut up into a few pieces)
  • 3/4 cup of instant brown rice (not cooked)
  • salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
  • table spoon of corn starch (only if needed)
  • optional: shredded cheese for garnish
Instructions:
  1. In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin. (My spice measurements are to my taste, it is up to you if you like more or less...)
  2. Add the chicken breasts to the crock pot and cook on low for 7 hours.
  3. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
  4. At this point, you can judge to consistency of your soup. If you would like it thicker, mix a table spoon of corn starch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.


 
That would go good with my Mexican rice except I am allergic to dairy and corn.
MsJudi
She knew it was time to exceed herself.
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Location: Houston, TX
Gender: Female
Zodiac: Capricorn
Chinese Yr: Rabbit


Posted: Oct 7, 2014 - 1:28pm

Dinner tonight:

Slow Cooker Creamy Green Chile Enchilada Soup
Ingredients:
  • 32 oz chicken both
  • 24 oz chicken breasts
  • 2 cans of Green Chili enchilada sauce
  • 4 oz can of diced green chilies
  • 3/4 cup of water
  • 2 tbsp of ground cumin
  • 1 tbsp of chile powder
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 cup of frozen corn (defrosted)
  • 1 block of PHILADELPHIA cream cheese (cut up into a few pieces)
  • 3/4 cup of instant brown rice (not cooked)
  • salt and pepper to taste (depending on the sodium level of your broth, you may need more salt.)
  • table spoon of corn starch (only if needed)
  • optional: shredded cheese for garnish
Instructions:
  1. In your slow cooker, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin. (My spice measurements are to my taste, it is up to you if you like more or less...)
  2. Add the chicken breasts to the crock pot and cook on low for 7 hours.
  3. At the 7 hour mark, remove the chicken to another dish. Shred the chicken and put back in your slow cooker. Add the rice, corn and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
  4. At this point, you can judge to consistency of your soup. If you would like it thicker, mix a table spoon of corn starch with about 1/8 cup of water and then mix into the soup, after 10 to 20 minutes the soup should thicken considerably.

DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Oct 7, 2014 - 1:20pm

Mexican Rice

Ingredients

  • 2 Tablespoons Olive Oil
  • Half of a Large Onion, Chopped
  • 2 cups uncooked Long Grain Rice or Brown Rice 
  • 3 cloves Garlic, Minced
  • 1 small can Diced Green Chilies 
  • 1 can of diced Tomatoes
  • 1 can (14 1/2 oz. size) Stewed Tomatoes
  • 2 cups Low Sodium Chicken Broth (more If Needed)
  • 1 tablespoon Cumin
  • 1 teaspoon Sea Salt
  •  Fresh Cilantro, Chopped

Preparation Instructions

Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add chiles and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some sea salt and a good tablespoon of cumin——more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.





DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Feb 23, 2014 - 5:07pm


 Chicken Masala

Ingredients:

  • 2 tablespoons fresh ground Black Pepper
  • 1 tablespoon White or Apple Cider Vinegar
  • Juice of 1 Lemon
  • 2 tablespoons Cumin
  • 2 teaspoons ground Cinnamon
  • 2 teaspoons Curry powder
  • 4 Garlic Cloves finely chopped
  • 1-3 seeded Jalapeno finely chopped
  • 2 inches of Ginger root finely chopped
  • 1 teaspoon Cayenne powder
  • 1 Yellow Onion finely chopped
  • 2 tablespoon Turmeric
  • 2 teaspoons chili powder
  • 1 teaspoon coriander
  • 2 (15 ounce) cans light Coconut Milk, unsweetened
  • 5 large Chicken Breasts, boneless & skinless
  • 1 (28 ounce) can diced Tomatoes (no sugar added)
  • 1 (6 ounce) can Tomato paste (no sugar added)
  • Fresh Cilantro for garnish
  • 1 teaspoon Cardamon
  • Mix all ingredients well except Chicken in a 6 quart slow cooker. Cut Chicken into bite size pieces and add to crock pot and stir in making sure its all covered. Cook 4-6 hours on high or until Chicken is done. Serve over Brown Rice.



helenofjoy
What Day Is This?
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Location: Lincoln, Nebraska
Gender: Female
Zodiac: Cancer
Chinese Yr: Pig


Posted: Jan 9, 2014 - 3:58pm

"Hot Italian Sausage Ramen F**king Noodle Soup" so named in honor of Jessica from the old  Maryland Way Restaurant at Solomon's Maryland:

1 pkg Top Ramen (Oriental Flavor)

2 spring onions (scallions?  What ARE they called?)

2 cloves garlic

1/2 tsp grated fresh ginger

fresh basil chopped (as much or as little as you like - I use a handful)

2 or 3 stalks of kale chopped well after removing center stalk

1 tsp chopped fresh jalapeno (or not)

1 precooked fat hot Italian sausage (I simmer my sausages over medium heat until almost done and then poke them with a fork to let some of the fat out - it will still have great flavor) Sliced or chopped

Directions:

Prep all of your ingredients.

Bring 2 cups of water to a boil.  On the way to the boil you can add the onions, garlic, ginger, basil kale and jap.  When it reaches a boil, add the packet of ramen noodles and the flavor packet.  Let the noodles soften a little so you can stir things up a bit before you add the sliced sausage, put a cover on and cook for 3 or 4 minutes.  Check to see if the noodle is done to your liking.  Try not to overcook.  This is important!

 

This dish is one of my all time favorites, but only if eaten right away as temperature permits.  It is not a good keeper as a leftover and you won't want to waste it!  This recipe serves 2.


K_Love

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Zodiac: Scorpio
Chinese Yr: Cock


Posted: Jan 9, 2014 - 1:39pm

Operation "Attempting to Make a Cheesecake for the First Time in my Life for Jeff's Birthday" is in full effect. Per Scott's suggestion, I'm using Martha Stewart's classic NY cheesecake recipe. Wish me luck!
K_Love

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Zodiac: Scorpio
Chinese Yr: Cock


Posted: Jan 7, 2014 - 10:45am

 DaveInVA wrote:

Turkey pieces or ground turkey works great also.

 
Turkeys aren't vegetables.
DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Jan 7, 2014 - 10:11am

 K_Love wrote:
Thanks, Dave. The first one sounds good. I would be using veggie crumbles in place of ground beef so the 2nd one may or may not work.

 
Turkey pieces or ground turkey works great also.
K_Love

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Gender: Female
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Jan 7, 2014 - 10:09am

Thanks, Dave. The first one sounds good. I would be using veggie crumbles in place of ground beef so the 2nd one may or may not work.
DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Jan 7, 2014 - 9:49am

And this one is great also when you want a more authentic chili. As with the other recipe you can do this with a crock pot.

"1840 style" Chili recipe: 

 

2 or more lbs of Chuck Roast

2 onions, chopped

6-8 chopped scallions

1 large tomato crushed

1 tbs coriander seed crushed

1 tbs oregano

2 tbs fresh crushed peppercorns

1 tbs cumin

4-6 minced fresh garlic gloves

Several crushed dried chili peppers or

Several fresh red chili peppers or

Crushed red pepper spice to taste 

Chop chuck roast into small cubes and soak overnight in beer in the fridge to help tenderize.

Cook chuck roast in cast iron pan or pot until no red is left.

Fold in chopped onion and garlic and stir and cook until onion is translucent.

Add all other ingredients, stir and bring to simmer at lowest setting that simmer occurs. Let simmer 4-6 hours (tastes better the longer). Check and stir every 30 mins or so and add beer and stir if it gets so thick it risks burning. This chili should be thick... 




DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cats
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Location: In a hovel in effluent Damnville, VA
Gender: Male
Zodiac: Leo
Chinese Yr: Buffalo


Posted: Jan 7, 2014 - 9:48am

 K_Love wrote:
Favorite chili recipes, please...



Here is my own recipe:



Three Bean Chili

This always goes over good at Potlucks or parties. Easy to make and tastes great. You can use a crcok pot also.

 

2 lbs Ground beef

1 Large Onion Chopped

2-4 Chili or Jalepeno Pepper de-vined, de-seeded and sliced

I Large tomato chopped or 1 Can Diced Tomato

12 ounces Beer.

4 - 6 Gloves of Garlic peeled and crushed

1 tbs. Fresh Ground Peppercorns

1 tbs. Ground Cumin

1 tbs. Ground Cayenne

1 tbs. Ground Red Pepper

1 tbs. Oregano

1 tsp. Sea Salt



 I use dried beans and soak overnight in a pot but if you are in a hurry do it this way: 

1 Can Kidney Beans drained and rinsed
 

1 Can Black Beans drained and rinsed
 

1 Can Pinto (not Vega) Beans drained and rinsed.
 

 

1) In Large cast iron skillet or Stainless pot brown ground beef.

2) Add chopped onion and garlic and cook until onion starts to get translucent.

3) Add all ground and powdered spices and stir in.

4) Add tomato and half the beer and stir and cook about 3 minutes.

5) Add all Beans and stir.

6) Simmer the longer the better. Add more of the beer if it gets to thick.

7) Serve with fresh cornbread or crackers.





K_Love

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Gender: Female
Zodiac: Scorpio
Chinese Yr: Cock


Posted: Jan 7, 2014 - 9:43am

Favorite chili recipes, please...
BlueHeronDruid

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Posted: Jan 6, 2014 - 2:16pm

Mrs. P made an amazing fennel/apple/blue cheese salad for New Year's Day steak dinner. It. Was. Amazing. PM me if you're interested in the recipe.
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