http://thenewstalkers.com/feed/group_discuss Mon, 09 Nov 2026 14:58:59 -0500 http://thenewstalkers.com/ttga/group_discuss/11539/pressure-cooker-thai-peanut-chicken-noodles http://thenewstalkers.com/sandy-2021492/group_discuss/11539 Wed, 16 Dec 2020 20:18:07 -0500 http://thenewstalkers.com/ttga/group_discuss/10926/baked-ziti http://thenewstalkers.com/raven-wing/group_discuss/10926
Baked Ziti
Meat Sauce:
Italian sausage adds a ton of flavor in this recipe but of you can use ground beef (or turkey).
If you swap out the sausage, add extra seasonings or spices (and some chili flakes for heat).
Pasta:
Since this is a baked ziti casserole, I use ziti as the base but any medium pasta will work.
Swap out with penne or rigatoni to make a  baked rigatoni pasta .
Cook the pasta it al dente (a little undercooked) as it will continue to cook as it bakes.
Cheese:
Ricotta adds a creamy texture. You can swap it out by blending cottage cheese with an egg until smooth.
Mozzarella is the perfect topper and I always garnish with freshly grated parmesan cheese for great flavor.
Seasonings:
Italian Seasoning  contains all of the spices you’ll need in this recipe.
Add more ‘heat’ by adding a dash of red pepper flakes…just a little spicy. Molto buono Italiano!
How to Make Baked Ziti:
Brown the sausage and onion. Add sauce ingredients and simmer.
In a small bowl, mix ricotta, parsley, mozzarella and parmesan.
Layer sauce, ziti and the ricotta mixture in a casserole dish in order:
A little sauce on the bottom
Half of the cooked ziti
All of the ricotta
Remaining ziti and sauce
Top with the remaining shredded mozzarella and bake until the cheese is melted and bubbly.
How Long to Cook Baked Ziti: 
Baked Ziti is basically cooked so the baking is to blend the flavors, heat everything through and of course melt the cheese. Cook it uncovered until the top looks bubbly and browned!
Bake Ziti at:
350°F for 30-35 minutes
375°F for 25-30 minutes
400°F for 20-25 minutes
]]> Mon, 02 Nov 2020 01:55:19 -0500 http://thenewstalkers.com/ttga/group_discuss/8891/doggie-treats http://thenewstalkers.com/ttga/group_discuss/8891

I figured that we shouldn't be humancentric, so, to show that we cook just as well for our canine friends as for our human ones, my daughter got this one from a lady she used to work for.  I can attest that dogs go absolutely bananas  over them.  Considering the ingredients, if we added some chocolate chips, they might make pretty good cookies too.
 
 Makes 25 servings
Prep time: 15 minutes
Cooking time: 40 minutes
Total time: 1 hour, 40 minutes
 
Ingredients

2 1/2 cups whole wheat flour

2 eggs

1/2 cup canned pumpkin

2 tablespoons peanut butter

1/2 teaspoon salt

1/2 teaspoon ground cinnamon
Instructions

Preheat oven to 350 degrees F (175 degrees C).

Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.

Bake in preheated oven until hard, about 40 minutes.
CAUTION:  Per our friend Kavika, some peanut butter products contain an ingredient called XYLITOL, a sugar substitute used in some low sugar or sugar free products.  This can be dangerous to dogs.  Don't use any peanut butter with this ingredient in it to make this recipe.
]]> Thu, 18 Jun 2020 19:51:43 -0400 http://thenewstalkers.com/ttga/group_discuss/7579/slow-cook-chili http://thenewstalkers.com/drhunk/group_discuss/7579
Here you go, my families yummy chili, we love eating this all year, I like to add mustard, cheese and cornbread to mine. If you want it spicier add the Cayenne, I leave it out, wife does not like it spicy.
This is the big batch version since I have a lot of people to feed, and we like leftovers for lunches. If you want to make less just cut everything in half.
Ingredients:
2 Lbs Lean Ground Beef 93/7_$5.24lb
1 Can 14.5oz Del Monte Diced Tomatoes Zesty Chili Style_$.98ea
2 Can 16oz Bush Red Kidney Chili Beans in Mild Sauce_$1.38ea
2 Can 16oz Bush Pinto Chili Beans in mild sauce_$1.38ea
2 Can 15.5oz Bush Black Chili Beans in Mild Sauce_$1.38ea
1 6oz can Hunts Tomato paste_$.72ea
1 White Onion Diced (Optional)_$.88lb
2 Tbs Chili Powder_$.05
1 Tbs Ground Cumin_$.05
2 Tsp Ground Black Pepper_$.05
½ Tsp Garlic Powder_$.05
1 Tsp Cayenne Powder (if you want it spicy)_$.05
1 Cup Water
Total Cost: $21.59
Directions: Season ground beef to your preference and brown in large skillet
Strain ground beef
Add beef to large crockpot
Add all other ingredients to crockpot
Stir
Set crockpot to Low
Let cook 6-8hrs
Serve with Corn Bread, White Rice, Chili Fritos or enjoy plain =)
]]> Thu, 30 Jan 2020 10:08:19 -0500 http://thenewstalkers.com/ttga/group_discuss/6887/7-layer-dip http://thenewstalkers.com/gregtx/group_discuss/6887
1 can of refried beans (15 oz)
1 lb ground beef
1 package taco seasoning
1 jar picante sauce (8 oz)
2 medium tomatoes, chopped
1 bunch green onions with tops, thinly sliced
8 oz shredded cheddar cheese
1 can of sliced ripe olives (4 oz)

Heat refried beans to a pliable state, then spread on bottom of serving dish. Brown ground beef and add taco seasoning. Layer over beans. Add next five layers in order listed. Serve with corn or tortilla chips. My preference is Frito scoops and sourcream on the side.
]]> Tue, 03 Sep 2019 19:58:53 -0400 http://thenewstalkers.com/ttga/group_discuss/6847/sicilian-style-spaghetti-sauce http://thenewstalkers.com/raven-wing/group_discuss/6847
Note: I have never made a small pot of this, so I won’t try to figure the cutbacks for the ingredients.  I make this only by the large corn cooker or spaghetti sauce sized pots.  Use whichever large pot you like. I like having lots of room to stir and work in the pot, and any leftover sauce can be frozen for use another day. 
This recipe makes approx. 1 to 1-1/2 gallons of sauce.  Why so much?  I use this sauce for all my ‘Italian’ dishes. Normally when I make the new pot, I use the sauce to make other Italian dishes, and share some of the sauce with family and Friends. The sauce freezes well and I put the left over sauce in containers or freezer bags for use later. And it is fun to experiment with for other uses.
Ingredients:  (as this is a personal recipe, the measurements here are a guestimate, and you can add or subtract to suit your tastes or medical needs, if any.)
     5       large cans of tomato puree
     3       medium cans of diced tomatoes, unseasoned 
     8       fresh Italian link sausages (Optional - your choice, hot, mild, mixed. I like fresh from a deli)
    1/2     lb. fresh mushrooms, sliced with stems on
     2       large white onions, chopped (yellow or red onions are not strong enough to hold their flavor)
     4       green bell peppers, chopped (color optional)
     6        green onions (spring onions) with tops, chopped
     8        large garlic cloves, smashed and chopped
     2        tbsp. fine crushed Thyme leaves
     1        tsp. crushed Rosemary leaves
     1        tsp. crushed Marjoram leaves
     1        tsp. crushed Basil leaves
     1        tsp. Allspice
     2        tsp. salt
     1        tbsp course ground black pepper
     1        tsp. white pepper
    1/2      cup red or white wine (the wine is optional, but, any cheap white wine will do)
(Note)
You will notice that I have omitted Oregano. I never use it in my Italian dishes. The real secret to a good Italian sauce is Thyme, that is what really gives it the robust Italian taste, not Oregano. For me Oregano makes the sauce taste bitter, so I never use it. However, if you like Oregano and wish to use it, add to your taste.
Preparations:
Cut the fresh sausages in half and brown well on medium heat in the pot you are going to use to cook the sauce in. Remove sausages when brown and put in onions, bell peppers and garlic.  Brown in the liquid from frying the sausages until just barely limp. 
Add wine and bring to a boil.
Then slowly add tomato puree, diced tomatoes and all other ingredients and stir well.
Add browned sausages to mixture, stir and cover.
Let simmer slowly, stirring only enough to keep from sticking, for approx. 4 hours. I use a flame diffuser (below)......

.......under the pot to prevent the sauce and ingredients from sticking to the bottom of the pan so much, but, you will still need to stir now and then to make sure the ingredients are well combined.
Be sure to scrape the sides of the pot when you stir the sauce, as the seasonings and other stuff will normally tend to stick to the sides as it cooks, and scraping the sides will keep the good stuff back in the sauce and not stuck on the sides of the pot.
You can let your taste buds be your guide in the need for more seasonings to suit your tastes.
Remove the sausage and set aside when the sauce is done.
Serve over cooked spaghetti with grated Parmesan cheese, a tossed green salad and toasted Italian bread for a great Sicilian meal.
(Note)
Northern Italians like to add sugar and cheese to their sauce. The sugar helps to cut the bitterness of the tomatoes grown in Northern Italy, and adding cheese also tends to mellow the tartness or the tomatoes.
The reason the tomatoes in Northern Italy are rather bitter is because most of the soil in that area is based with lave ash from the volcano eruptions in the early years, which tends to make the vegetables have a very tart or bitter taste. So adding sugar to the sauce helps deter some of the bitterness.
However, adding sugar to this sauce is optional, as is adding cheese. It is up to your own taste buds.

Hope you enjoy it.  
]]> Mon, 26 Aug 2019 15:51:48 -0400 http://thenewstalkers.com/ttga/group_discuss/6810/quick-beef-stroganoff http://thenewstalkers.com/gregtx/group_discuss/6810
Ingredients
1 pound of beef sirloin
1 tbsp. Shortening or oil
1 medium onion, sliced
1 clove of garlic, minced
1 10.5 oz can of condensed cream of mushroom soup
1 cup of sour cream
1 3 oz can of broiled sliced mushrooms, undrained
2 tbsp. Ketchup
2 tsp. Worcester sauce
Egg noodles

Cut meat into 1/4 inch strips. Brown in hot shortening or oil. Add onion and garlic and cook until onion is crisp-tender. Combine remaining ingredients except noodles. Heat through but don't boil. Serve over cooked noodles.
]]> Wed, 21 Aug 2019 19:52:33 -0400 http://thenewstalkers.com/ttga/group_discuss/6808/southern-pecan-pie http://thenewstalkers.com/raven-wing/group_discuss/6808
'Ol fashioned Southern style pecan pie is my favorite kind of pie. I learned to make this pie from my Great-Grandmother who was born and raised in Macon GA. She had her own pecan tree and picked the pecans when they were at their peak.
So for all you pecan pie lovers...... Enjoy! (smile)
Ingredients: 3 eggs
1/2 cup sugar
1 cup corn syrup
1 teaspoon vanilla
4 tablespoons butter melted
pinch salt
1 cup chopped pecans
18 or more whole pecan halves for topping
1 unbaked pie crust (frozen crust, or make your own)
Instructions:
Preheat oven to 350 degrees.
In a med size bowl - beat eggs.
Add sugar and mix.
Add corn syrup, salt and vanilla.
Mix in melted butter.
Add chopped pecans evenly into unbaked pie crust.
Pour pie filling evenly over pecans in pie crust
Place the whole pecan halves around on top of the filling
Put the pie on a baking sheet to make it easier to put in and take out of the oven
Bake for 45 minutes to 1 hour depending on your oven.
Around the 20 minute mark, you may want to add some aluminum foil around the edges of your pie crust to keep it from getting too browned or burning.
Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.
]]> Wed, 21 Aug 2019 15:05:27 -0400 http://thenewstalkers.com/ttga/group_discuss/6798/lake-superior-fish-chowder http://thenewstalkers.com/kavika/group_discuss/6798
Here is one of my favorite receipts passed down for centuries by the Woodland people, Ojibwe, Odawa, and Potowatomi of the upper midwest. 
Lake Superior Fish Chowder.
5 cup stock
2 cups cubed yellow potatoes, skin on
1/2 cup minced butternut squash
2 tablespoons butter
1 small red onion, minced
1 stalk celery, minced
8 ounces lake trout, salmon or Superior fish, cut into bite-size pieces. (Lake Superior White Fish is my recommendation)
1 cup cooked manoomin (wild rice)
3/4 cup half and half or light cream
salt and white pepper
file' powder to thicken
Fresh dill for garnish in a large stockpot set over medium-high heat, bring stock to a boil and cook potatoes for 5 minutes. Add butternut squash and boil until just tender; reduce heat to simmer. In a skillet, melt butter over medium heat and cook onion and celery until just softening. Add mixture to stock. Add white fish (or the fish of your choice) and cook until done, about 5 minutes Stir in Manoomin (wild rice) and half and half and continue to cook for just a minute. Season with salt and white pepper to taste. Turn off the heat before adding file' powder, a quarter teaspoon at a time, until the stock begins to thicken. Stir gently to avoid breaking up the fish. Serve immediately with fresh dill to garnish.
Use only real manoomin (wild rice) not the stuff called wild rice in the stores. It can be purchased from a number of Ojibwe tribes. All are on the internet. 
]]> Tue, 20 Aug 2019 16:54:37 -0400 http://thenewstalkers.com/ttga/group_discuss/6789/easy-chicken-pie http://thenewstalkers.com/gregtx/group_discuss/6789
Ingredients;
1whole chicken
1 1/2 cups of chicken stock
1 can cream of celery soup
2 cups peas and carrots
1 stick of butter (melted)
1 cup of flour
1 tsp. Salt
1/2 tsp. Black pepper
2 tsp. Baking powder
1 cup of milk
Bring chicken to a boil in a big pot and cook until done. Let cool then remove skin and bones. Cut into bite sized pieces and place in a baking dish (I use a 9x12 cake pan) along with the peas and carrots. Mix chicken stock and soup, heating at medium-low and stirring until smooth then set aside. Mix all of the other ingredients. Pour the broth mixture over the chicken. Then pour the flour mixture over it all. Bake at 425 for about 30 minutes or until crust is brown.
]]> Mon, 19 Aug 2019 21:10:19 -0400 http://thenewstalkers.com/ttga/group_discuss/6785/sausage-potato-casserole http://thenewstalkers.com/ttga/group_discuss/6785
This casserole can be made in either a 9"x9" pan

or in a 9"x11" pan

simply by adjusting the quantity of ingredients.  This recipe is set up for a 9"x11" pan so, for a lesser amount, simply cut back the quantity.  The ingredients should fill the pan and a bit of experimentation will show you the right amount for each.  While metal pans will work, I've found better results with either ceramic or stoneware pans.  They distribute the heat better with less chance of scorching.  You will also need a 2 cup measuring cup and a hand or rotary grater/slicer.  Slicing potatoes really thin by hand is very difficult to do well and very time consuming.
INGREDIENTS
1-1 1/2 pounds of bulk breakfast sausage.  You can use Hot, Mild or Sage; depending on your preference in flavor (I sometimes use a mixture).
6-9 Medium potatoes, peeled and sliced.
1/2 Medium diced onion.
1/2 Sweet Green Pepper (diced).
1 can condensed Cream of Mushroom soup.
1/2 to 1 cup of milk
8-12 ounces of shredded cheddar cheese

DIRECTIONS
Brown and drain sausage (easiest way is to use a glass bowl and a microwave).
Peel and slice potatoes.
Place soup, onions and peppers in a measuring cup and add milk to produce a mildly thick sauce (should be about as thick as gravy.  Add salt, pepper or sage as your particular taste dictates (I wouldn't recommend doing this until you've made it without these spices and can tell by experience what more might be needed).
Oil or spray sides and bottom of pan to make clean up easier.
Use half the potato slices to make a layer in the pan, covering the entire bottom.
Cover the potato layer with a layer consisting of half of the browned sausage.
Add a layer of the sauce.
Add a layer of cheese if you wish the result to be extra cheesy (Individual taste here.  I add one, my wife doesn't.  She doesn't like cheddar that much.)
Repeat the process with the rest of the ingredients.  Do not add a second layer of cheese at this time, though.
At this point, the pan should be filled to the top. Cover with aluminum foil and place in a pre-heated 350º oven.  Bake for 1 hour and 15 minutes.  At that time, remove foil and add the last layer of cheese.  Return to oven, without foil, for 10 minutes or until cheese is melted.

]]> Mon, 19 Aug 2019 16:02:25 -0400 http://thenewstalkers.com/ttga/group_discuss/6772/hamburg-casserole http://thenewstalkers.com/ttga/group_discuss/6772
One of my favorite meals is one sort or another of casserole.  This is the first of two that I'd like to share with you.  It has the advantage of being quick and easy to make (except for oven time).  It also tastes pretty good (when I make it, don't ask about when my wife makes it).  The amounts are set up for a 4 quart Pyrex bowl as seen in the picture. If you don't have one, any four quart bowl that can stand being put into the oven will do.  If you wish to make smaller amounts, any bowl from one to four quarts can be used.  Just decrease the amounts accordingly.  For the smaller bowls, you might not want to leave them in the oven for as long.
INGREDIENT LIST
1 1/2 pounds of 80/20 ground beef.
1 large package of medium egg noodles
2 cans of condensed vegetable soup/w beef broth.
1 can of condensed cream of mushroom soup.
1 medium onion, diced
1 teaspoon minced garlic (this can be replaced with garlic powder if more convenient).
Salt and Pepper to taste (roughly one teaspoon each for this amount).
1 eight ounce package of Shredded Cheddar Cheese (anything from Mild to Extra Sharp, depending on how dominant you want the cheese flavor to be.

DIRECTIONS
Using a microwave, brown ground beef in the serving dish with the spices, onion and garlic if you wish.  Otherwise the spices, onion and garlic can be added to the sauce mixture.  While browning, you can chop the meat up to any degree of fineness you wish.  Drain when browned.
At the same time that you're browning the meat, use a 4 quart pan of water to cook the noodles to the proper degree of softness (taste test to make sure that they are right). Drain noodles. NOTE:  Any frozen vegetables you may wish to add (extra peas, corn, etc) can be pre-cooked with the noodles.  If your timing is perfect (mine usually isn't) the noodles should be done at about the same time as the meat.
While waiting for the noodles to cook, preheat oven to 350º and open soup cans and cheese pouch.
Once the noodles and meat have been drained, add soup to the meat and mix. Pour the meat/soup mixture into the noodles and mix in the cooking pan.  After mixing in the meat and sauce, place shredded cheese into the pan and stir until all ingredients are thoroughly mixed.  Pour contents of cooking pan back into the dish, cover with aluminum foil and bake for about 1 1/4 hours.  If you wish, when there is about ten minutes left, you can remove the foil and sprinkle more cheese on top.  Then finish baking until the cheese has melted.
This is an especially good dinner if it is cold and snowy outside, particularly if you have little kids playing outside before dinner.  It fills them up and warms them at the same time.


]]> Sun, 18 Aug 2019 20:46:32 -0400 http://thenewstalkers.com/ttga/group_discuss/6744/crock-pot-hot-reuben-dip http://thenewstalkers.com/sparty-on/group_discuss/6744
This recipe fits a standard 4-5 quart Crock Pot. Adjust up or down depending on the size of your pot.
Ingredients:
16 ounces cream cheese, softened is easier if baking, i use hard because i'm using a Crock Pot, it'll melt with time
16 ounces deli corned beef coarsely chopped, more if you want it meatier. Save some time, lightly food process it if you want. Just not too much, this isn't a Pate
16 Ounces Swiss cheese, shredded melts quicker but you can use you favorite brick cheese as well
1 cup sauerkraut drained well, drain less if you like more "sour"
1/2 cup sour cream
1/2 cup Thousand Island salad dressing
Palm some caraway seeds in there if you like them. I add them to help get the "Rye Bread" effect without the Rye bread
You can bake this but i'm a high speed, low drag kinda guy so i like the Crock Pot Method. Doesn't get any simpler to make.
Just dump all ingredients into a slow cooker, heat on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Make sure to stir regularly. You can add or subtract any ingredient to make it thicker/soupier or to get to your preferred taste. I tend to lean on the Swiss Cheese and Sauerkraut more than called for but that's up to your tastes. I like to cook this at least day before and reheat. This is one of those things that's better if cooled and heat once before consuming. Heat and serve. I like using Frito Scoops but Cocktail Ryes, Triscuit crackers or Stacys Pita chips are excellent choices as well.
Watch this stuff fly out of the bowl at your event. It's almost always the first thing gone at mine. They'll be scraping the bowl
If you like a traditional Corned Beef Reuben, you'll love this dip.
]]> Thu, 15 Aug 2019 12:56:20 -0400 http://thenewstalkers.com/ttga/group_discuss/6741/cannoli-ricotta-pie http://thenewstalkers.com/lady-in-black/group_discuss/6741
9" shell
1/2 lb ricotta cheese
1/4 cup sugar
1/2 tsp. vanilla
2 hersey bars with almonds
1 1/2 pints of heavy cream
Cherries optional

Mix cheese, sugar, vanilla and hersey bars (chopped fine)
Whip cream
Fold 3/4 cream into cheese mixture
Put into chocolate or graham crust or regular pie crust
Put rest of cream on top and chill.


]]> Thu, 15 Aug 2019 10:12:58 -0400 http://thenewstalkers.com/ttga/group_discuss/6739/chicken-wing-dip http://thenewstalkers.com/lady-in-black/group_discuss/6739
Preheat oven at 350

 

Ingredients:

1 1/2 lbs.  chicken breast ( I use 1 chicken breast cut into 2 pieces and cook at 350 for 1/2 hour and then let cool) I cut them up and put them in a small food processor.

1 - 12 oz bottle of Frank's (Buffalo's finest) hot sauce

2 packages of cream cheese softened

1 - 16 oz bottle of blue cheese dressing

2/3 cup of chopped celery

3 cups of shredded cheddar/monterey jack cheese



In a saucepan over medium low heat combine the cream cheese and the blue cheese and stir until melted and smooth

Stir in hot sauce

In a separate bowl combine the chicken, celery and cheddar cheese mix well then pour heated mixture of cream cheese, hot sauce and blue cheese into bowl and mix well

Pour entire mixture into a 13x9 baking sheet

Bake uncovered for 40 minutes

Serve with Triscuit crackers, taco chips, etc.

]]> Thu, 15 Aug 2019 10:08:03 -0400 http://thenewstalkers.com/ttga/group_discuss/6725/my-favorite-mac-n-cheese-recipe http://thenewstalkers.com/trout-giggles/group_discuss/6725
Seriously, mac n cheese is one of my favorite foods. I can eat it with anything or just by itself. My mother didn't like it so we never got anything but the blue box when I was growing up. And since only Dad and me liked it, Mom didn't think it was worth learning how to make it. So...enough nostalgia, let's get cooking!
White sauce recipe (you can do practically anything with a good white sauce):
2 tablespoons flour
2 tablespoons butter (I only use real cow's butter)
1 cup of milk
about 2 cups of cheddar cheese (I like Colby-Jack)
melt butter in sauce pan but don't burn it. Stir in the flour and mix well with the butter. Gradually add the milk while stirring constantly. Bring to a boil, turn down the heat, melt the cheese in your white sauce.
Meanwhile on the other side of the stove....
.....about 2? cups of elbows boiling til al dente
Drain the macaroni. Spray a pyrex dish with Pam or some other spray. Mix the noodles with the cheese sauce. Pour mixture into greased dish. Now here you can add a bread crumb topping or more cheese, I like to just bake it without any further embellishments. Bake at 400 degrees for about 40 minutes or until the dish is the color of brown you like.
Good with fried fish, meatloaf, fried chicken, anything.
What's your favorite mac n cheese recipe?

]]> Tue, 13 Aug 2019 11:25:20 -0400 http://thenewstalkers.com/ttga/group_discuss/6701/buzzs-super-simple-french-toast http://thenewstalkers.com/buzz-of-the-orient/group_discuss/6701
Buzz's Super-Simple French Toast

I made French Toast a couple of days ago for 4 people.  It's simple, but takes a while when soaking and then frying one slice at a time.
Ingredients
A soft bread, any bread, but the best would be challah (egg bread) with raisins if you can get it (unsliced if possible).
2 eggs for each 3 slices of bread (I did 12 slices of bread using 8 medium eggs)
An equal amount of whole milk for the total of beaten eggs volume.
Salt, cinnamon, butter and serve with maple syrup or honey.
Recipe for 8 slices (adjust ingredients proportionately if less or more)

Once you determine how many slices of bread to use (best to use unsliced bread, sliced about 1/2 to 3/4 inch thick)
Beat the correct number of eggs as above noted
Add a bit of salt
Add an equal volume of whole milk and mix to blend
Using a low flame, coat a small frying pan (big enough for a slice of bread to fit) when the surface is heated with a pad of butter.
Pour enough of the the liquid mix into a deep dish or pan and place a slice of bread into it.
Turn over the bread after a minute or when it is soaked, let it soak and sprinkle some cinnamon on it.
Then put the soaked bread slice into the hot pan for as long as needed to brown it, anywhere from 1 to 2 minutes.
At the same time, place another slice in the deep dish to soak.
Turn over the slice in the pan for another 1 to 2 minutes, and at the same time turn over the bread that is soaking in the mix.
Repeat the steps (including coating the pan with butter for each slice) until you have used up the liquid mix.
On serving the toast, pour some honey or maple syrup on it and enjoy.
Serve with hot coffee, and if wanted, fruit, such as sliced bananas, strawberries, raspberries, sliced peaches, etc.

]]> Thu, 08 Aug 2019 22:15:41 -0400 http://thenewstalkers.com/ttga/group_discuss/6693/buzzs-banana-blueberry-pancakes http://thenewstalkers.com/buzz-of-the-orient/group_discuss/6693
Buzz's Banana Blueberry Pancakes
Although this is just a stock photo, they do look a little like these:

Ingredients:
1 cup of flour
2 teaspoons of baking powder
2 medium size ripe bananas
1 small package of fresh blueberries
1 medium egg
3/4 cup of whole milk
2 tablespoons of vegetable oil
a pinch of salt
Method:
Mix the baking powder and pinch of salt into the flour
In a separate bowl, beat the egg, then add the oil and the milk and mix well, then add to the flour and blend,
Crush the bananas with a fork until they form a lumpy sauce, then add to the mix, and blend
Then stir in the blueberries to make a total blended mix.
Coat a large frying pan flat surface with a thin layer of butter or vegetable oil (mine is 12 inch diameter with a 10 inch flat surface) and heat over a medium-low gas flame (have not tried electric, but I assume it works as well) until a tiny sprinkle of water on it will dance and sizzle.  Then put 4 separate scoops of the mix spread apart over the surface and fry for a couple of minutes, then turn over for another couple of minutes (or until golden brown).
Voila - 4 pancakes
Repeat the butter or vegetable oil coating and scoops of mix until the mix is used up. It should make about 12 pancakes.
Top with maple syrup or honey.
I also add some cinnamon to the dry mix, but the pancakes will be pretty good without it. The banana sauce will add sweetness and make the pancakes nice and moist.
This is one of my favourite breakfasts, and I make it about once a week, always with bananas, but sometimes with something other than blueberries, like raisins and wolfberries, and sometimes poppyseeds.

]]> Wed, 07 Aug 2019 08:43:25 -0400 http://thenewstalkers.com/ttga/group_discuss/6680/shrimp-gumbo http://thenewstalkers.com/gregtx/group_discuss/6680
Roux
1 cup flour
1 cup oil
First make a roux. This is a mixture of oil and flour browned slowly to a deep golden brown. Measure oil into a heavy pan or iron skillet and heat. Keep heat low to moderate. Stir in flour. Stir and stir and stir some more. Keep stirring almost constantly to prevent burning until mixture becomes golden or deep reddish brown. A good roux takes 15-30 minutes to make and the Gumbo will not be good unless the roux is right. When the roux is the right color, you're ready to go to the next step.
2 bundles (at least) green onions
1 large Bell pepper
2 or 3 ribs of celery
2 lbs. Shrimp (cleaned and deveined)
2 or 3 cloves of garlic
Salt and pepper
File~ and cooked rice
Add chopped green onions, bell pepper, celery and garlic into roux. Cook until tender. Add 3 cups of water. Then add the cleaned shrimp and simmer on low heat until shrimp turn pink. Add salt, pepper and red pepper to taste. Serve over cooked rice and season with file~. As with chicken bog, I prefer a crusty hot bread and a fresh salad with this dish.
]]> Mon, 05 Aug 2019 23:11:15 -0400 http://thenewstalkers.com/ttga/group_discuss/6657/aunt-margarets-cheese-it-squash http://thenewstalkers.com/gregtx/group_discuss/6657 3 lbs yellow crookneck squash (about 3-4 squash) washed and sliced
1 large onion, chopped
Cook the two together till tender in a small amount of water. Season with garlic salt and pepper and 3 tablespoons of salted butter or margarine. Add 1 can of whole kernel corn, drained. Add 1 small can of chopped green chilies. Add 1/2 pound of Old English cheese, cubes. Cook until cheese melts. Last add 1 large fresh tomato. Heat about 10 minutes and it's ready to go.

]]> Thu, 01 Aug 2019 22:42:40 -0400 http://thenewstalkers.com/ttga/group_discuss/6655/quick-and-different-with-a-cajun-or-carribbean-taste http://thenewstalkers.com/citizen-kane-473667/group_discuss/6655
For those who need something fast to feed a group of 4 with a Cajun flair:
Main Ingredients:
1 stick margarine or salted butter
1/3 cup extra virgin olive oil
1 large tablespoon of garlic slices or minced
1 large can of diced tomatoes (do NOT drain)
1 stalk celery 1/8 inch sliced
1 lb small de-veined peeled shrimp
1 medium onion diced
1 red bell pepper diced
1 green bell pepper diced
1 yellow bell pepper diced
1 small lemon
1/2 cup grated or finely shredded Romano or Parmesan cheese
1 container sliced button portabella mushrooms (optional)
2lbs of your favorite type of long pasta/shells/bow ties
Seasonings:
2 tbsp Dry crab boil or Tony Chachere Cajun Seasoning
1 large pinch dried Basil or 1/4 cup fresh Basil chopped
1 small pinch dried parsley or 1/8 cup fresh parsley


Directions: Cook pasta in chicken broth until tender. Drain. Slice lemon in half and squeeze over pasta. This can be done at the same time as the following is being prepared:
Melt butter/margarine in 4 quart pot on medium Low
Add celery (mushrooms if using) and simmer for 2 minutes
Add bell pepper and simmer for 1 minute
Add onion and simmer until translucent
Add garlic
Add shrimp and crab boil to pan. Increase heat to Medium+ stirring slowly but constantly
Once shrimp has turned slightly pink on both sides, add the diced tomatoes, parsley, and basil
Return to a simmer for about 5 minutes or until  pasta is finished cooking.
Remove from fire and add Olive Oil
Toss all ingredients well in pot, garnish with cheese, fresh basil leaves or fresh parsley, and serve while hot
Pairs well with Chianti, Cabernet Sauvignon, or even a chilled white wine!
Shrimp may be substituted with smoked oysters, clams, and/or scallops by eliminating the crab boil and salting the vegetables during rendering.
Other variations can included diced squash, zucchini, snow peas, green peas, or any other vegetable. For a Caribbean flair, diced mangoes or pineapple can also be added with a small pinch of cinnamon, a dash of clove and  nutmeg, a tablespoon of dark brown sugar, and a dash of Cayenne pepper. Saute fruit/vegetables in the butter prior to adding tomatoes.
]]> Thu, 01 Aug 2019 20:02:22 -0400 http://thenewstalkers.com/ttga/group_discuss/6654/cheese-steak-sandwich http://thenewstalkers.com/drhunk/group_discuss/6654 Thu, 01 Aug 2019 11:25:57 -0400 http://thenewstalkers.com/ttga/group_discuss/6652/papas-con-chile http://thenewstalkers.com/trout-giggles/group_discuss/6652
This is a good side dish with Mexican food. I make these when we do fajitas, enchiladas, and chimichangas. It's easy.
4-5 medium red-skinned potatoes
1/2 stick butter
1/2 container of sour cream (8 oz?)
can of green chiles, unless you have your own Hatch chiles
shredded cheddar cheese
Boil the potatoes with the skin on until soft enough to mash. Don;t skin. Drain and leave them in the pot you cooked them in. Add your butter and mash them lightly (leave some lumps). Stir in the sour cream and chiles. Add a handful of cheddar cheese. Pour everything into a greased 8 X 8 baking dish, unless you need a bigger dish. Smooth out evenly, then cover with more cheddar cheese. Bake in 400 degree oven until cheese is melted/browned the way you like it.
]]> Thu, 01 Aug 2019 10:42:15 -0400 http://thenewstalkers.com/ttga/group_discuss/6649/pineapple-upsidedown-cake http://thenewstalkers.com/raven-wing/group_discuss/6649
This is one of our family favorites. The recipe comes from my Paternal Great-Grandmother, and has been passed down to each new generation. I hope you enjoy it.
INGREDIENTS:
Topping:
1/2 cup unsalted butter, melted
2/3 cup dark brown sugar (firmly packed)
1 small jar of Maraschino cherries
1  20 oz can of pineapple slices (rings)
1 tablespoon of pineapple juice
Cake: 
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
DIRECTIONS: Preheat the oven to 350 degrees F (175 degrees C).
     2. Melt butter and mix with brown sugar and pineapple juice and spread the mixture evenly in a well buttered 9 x 12 inch cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture.  Place a cherry in the center of each ring.
     3. Sift together flour, baking powder and salt.
      4. In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
      5. Place the cake in the middle of the oven. Bake for 45 to 55 minutes, or until a tester or wooden toothpick comes out clean. Let the cake cool in the pan on a rack for 5 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature. 
 
Variations:
Use boxed cake mix, such as white or yellow (follow cake mix directions). If I use a boxed cake mix I prefer French Vanilla cake mix. It gives the cake a richer, deeper flavor. 
Use crushed pineapple instead of the rings. I put the pineapple slices in the small food chopper, but, you can also use well drained canned crushed pineapple.
Add pecans or walnuts (crushed or halves) with the topping mix.
Use a 10" round skillet instead of a cake pan (cast iron works good) 
 
]]> Thu, 01 Aug 2019 01:32:14 -0400 http://thenewstalkers.com/ttga/group_discuss/6636/lima-bean-bake http://thenewstalkers.com/gregtx/group_discuss/6636
2 cups dried baby Lima beans
2 teaspoons salt
1/2 cup chopped onion
1/4 cup chopped bell pepper
1/4 cup cooking oil
2 cups stewed tomatoes
Shredded American cheese
Rinse and sort beans. Add 1 1/2 quarts of water. Bring to a boil and simmer till tender, about 1 1/2 hours. Add salt let rest then drain. Saute onion and bell pepper in cooking oil. Add tomatoes and beans. Season to taste with salt and pepper and pour into casserole dish. Sprinkle heavily with cheese and bake at 350 for about 5 minutes.
]]> Tue, 30 Jul 2019 21:00:33 -0400 http://thenewstalkers.com/ttga/group_discuss/6635/testing http://thenewstalkers.com/groucho/group_discuss/6635 Tue, 30 Jul 2019 17:03:12 -0400 http://thenewstalkers.com/ttga/group_discuss/6634/chicken-bog http://thenewstalkers.com/gregtx/group_discuss/6634
4 chicken breasts, skinned
2 tablespoons olive oil
1 large chopped onion
1 green pepper, chopped
1/2 pound smoked ham
1 large link Kielbasa sausage sliced then quartered
1/4 tablespoon chili powder
3 cloves chopped garlic
1 Bay leaf
4 cups chicken stock
2 cups of rice
Black pepper, to taste
Lightly flour chicken and cook in olive oil at medium to medium-high heat until well browned then remove. Add onion, green pepper, ham, sausage and garlic. Cook until onion and green pepper are soft. Meanwhile debone the chicken. Transfer all the ingredients to a large stock pot and bring to a boil. Reduce heat and cook at least 30 minutes but it's better after about an hour. I like to serve with French rolls but sliced French or Italian bread goes pretty good with it too.
]]> Tue, 30 Jul 2019 15:41:27 -0400 http://thenewstalkers.com/ttga/group_discuss/6630/mystery-mock-cake http://thenewstalkers.com/snuffy/group_discuss/6630
MYSTERY MOCK CAKE
This dessert was a favorite of mine from early childhood. It is best served still warm with fresh whipped cream on top.
3/4 cup sugar
1 cup sifted cake flour
2 tsp baking powder
1/4 tsp salt
1 square unsweetened chocolate
2 tbsp butter
1/2 cup whole milk
1 tsp vanilla
1 tsp nutmeg
1/2 cup brown sugar
1/2 cup white sugar
4 tbsp cocoa
1 cup cold coffee
Mix and sift the first four ingredients.
Melt the chocolate and butter together and add to the first mixture. Blend well. Combine milk, vanilla and nutmeg to mixture and fold in well. Pour into a greased 9x13 pan.
Combine the last four ingredients and pour over the top of the mixture in the pan. Bake for 35 -40 minutes in a 350 degree oven. Best if served while still warm and with real whipped cream.
]]> Tue, 30 Jul 2019 12:28:06 -0400 http://thenewstalkers.com/ttga/group_discuss/6628/brownie-dessert http://thenewstalkers.com/ttga/group_discuss/6628
Many of you may have already done this one.  It's simple and easy to make.  You can use boxed ingredients or make from scratch.  Very tasty either way.
Prepare a package of chocolate fudge brownies according to the label on the box.  NOTE:  If you wish the brownies to have a bit more moisture, leave them in the oven for a minute or two less time.
Cut brownies into large squares (if you have a cookie cutter, use your imagination regarding shape; at Christmas, Santa might be a good one).
Place brownie on a dessert plate.  Add a tablespoon (or half a can, whatever works), of pie filling (my favorite is cherry) on top of the brownie.
Add a tablespoon of whipped topping (ice cream is also good).
Enjoy.

]]> Tue, 30 Jul 2019 11:31:54 -0400 http://thenewstalkers.com/ttga/group_discuss/6618/lemon-garlic-chicken http://thenewstalkers.com/snuffy/group_discuss/6618
LEMON GARLIC CHICKEN
1 1/2 pounds skinless chicken parts
1 large lemon juiced and zested
1/4 cup olive oil
3 cloves garlic
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 jalapeno - cleaned
Pat the chicken dry and place in a large (1 gallon) zip-lock bag.
Finely chop the garlic and jalapeno, the finer you can do this the better. Please in a small bowl and add the remaining ingredients and mix together.
Pour over the chicken and seal the bag, squeezing out as much air as possible. Massage the marinade into the chicken and place in the refrigerator. You want to marinate a minimum of 2 hours but overnight is best.
When ready to cook let the chicken come to room temperature. You can grill the chicken until it's done or bake the chicken in the oven. I'll include oven temp & timing to make it easier but I prefer to grill the chicken.
Preheat oven to 425 degrees. Place the chicken on a foil-lined baking sheet. Bake uncovered for 25 minutes. Flip the chicken pieces and cook for another 10 minutes or until chicken reaches an internal temp of 165 F and is no longer pink.
]]> Mon, 29 Jul 2019 23:28:35 -0400 http://thenewstalkers.com/ttga/group_discuss/6617/my-101-year-old-grandmas-potato-salad-recipe http://thenewstalkers.com/gregtx/group_discuss/6617 Mon, 29 Jul 2019 22:29:57 -0400 http://thenewstalkers.com/ttga/group_discuss/6614/cheesesteak-stuffed-peppers http://thenewstalkers.com/sandy-2021492/group_discuss/6614
So, I found the pic and accompanying recipe for the group avatar that seemed to interest many of us.  This does not mean that I have tried this recipe; I haven't.  But it sounds good, and it looks like it's low-carb, too.

]]> Mon, 29 Jul 2019 19:17:01 -0400 http://thenewstalkers.com/ttga/group_discuss/6611/lumberjack-beef-stew http://thenewstalkers.com/ttga/group_discuss/6611
This is the real thing.  I got this recipe from my father, who got it from his mother.  She was a cook in a Michigan lumber camp in the 1890's.  In fact, that's how she met my grandfather.  He was one of the men she was cooking for.
I have set up this recipe for a one gallon crock pot or slow cooker.  My grandma used about four 20 gallon cauldrons per dinner.  I'm not that ambitious.
LUMBERJACK BEEF STEW

I got this recipe from my father, who got it from my grandmother. She was a cook in a Michigan lumber camp in 1899, where she met my grandfather.

All spices can be adjusted for individual taste. The method that I use is a 1 gallon slow cooker set to High. If cooked on top of the stove, cooking time should be adjusted to the length of time needed to make the carrots and potatoes tender and thickening should not be added until just before serving. The original recipe called for far larger amounts of everything since it was intended to make 20-30 gallons at a time.

1 ½ pounds of beef (can also use wild game such as venison or rabbit) cut into ½ inch cubes.
6-9 potatoes, peeled and cut into ½ inch cubes.
4 carrots, cut into 1 inch chunks.
2 medium onions, each cut into 8 wedges.
2 stalks of celery, cut into ½ inch pieces.
2 tablespoons salt.
1 ½ tablespoons pepper.
1 teaspoon garlic powder.
2 tablespoons beef stock mix combined with 2 cups of hot water or 1 pint of liquid beef stock.
3 tablespoons corn starch combined with 2 cups of hot water.

Solid ingredients should be placed into a 1 gallon slow cooker until they come to within 1 inch of the top. If there is not sufficient room for all solid ingredients, cut back on potatoes, carrots and onion until they fit.

Salt, pepper and garlic powder can be mixed with the beef stock or added dry to the solid ingredients and mixed in before adding liquids.

After adding beef stock and corn starch mixture, add sufficient water to bring liquid level to the top of the slow cooker. NOTE: If cooking in a stove top pot, corn starch mixture should not be added until cooking is complete. Replace it with water and let the water boil down and be replaced as needed as it boils. The last addition in that case should be the corn starch mixture used as thickening.

Set slow cooker on High Heat and let cook for 4-6 hours, stirring about once an hour. Ready to serve when potatoes and carrots can be cut with a spoon and thickening has taken place. If not thick enough, add more corn starch mixture at the end of the cooking.

YOU MAY WISH TO START THE SALT, PEPPER, BEEF STOCK AND GARLIC POWDER AT A LOWER LEVEL THAN GIVEN. IF SO, TASTING WHILE COOKING IS TAKING PLACE WILL ALLOW FOR ADJUSTMENT TO TASTE AS NEEDED.
]]> Mon, 29 Jul 2019 17:03:32 -0400 http://thenewstalkers.com/ttga/group_discuss/6610/how-to-use-the-tag-names http://thenewstalkers.com/raven-wing/group_discuss/6610
Please use the list of Tag names below to add to your recipe articles to be added to the Index list. New Tag names can be added if needed. The Tag names will indicate the type of food topic your recipe will be listed under in the Index and make it easier for others to find, especially when articles are no longer visible on the main page. Once the Member finds the recipe they want in the Index, they can click on the Link and it will open the article in a new tab so the Member can view the recipe and any comments posted to that article, and add their own if they wish. 
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Once you have determined which Tag name fits your recipe put that name in the Tag box at the bottom of the article. 
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]]> Mon, 29 Jul 2019 16:31:56 -0400