Post a recipe that you get lots of RAVES on!

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Posted 5/10/2010 by askmetoscrap in NSBR Board
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PeaNut 282,864
November 2006
Posts: 1,186
Layouts: 0
Loc: Iowa

Posted: 1/19/2011 4:43:07 AM
Marking my spot so I can come back after work & post a recipe...and print some of yours!!


PeaNut 412,345
February 2009
Posts: 775
Layouts: 0

Posted: 1/20/2011 11:11:04 AM
Here is one that is a favorite of my family's:

3 lbs boneless skinless chicken breast
1 can of cheddar cheese soup
2 small cans or 1 large can cream of chicken soup
garlic powder, salt and pepper

salt, pepper and sprinkle with garlic powder both sides of the chicken breasts. Place in your slow cooker. Mix soups together, pour over the chicken breasts and cook until done.

This makes a big batch for family get togethers BUT when I make it at home for just me and Jarrett, I serve it the first night with either rice or rigatoni. They sauce the soups make is SO good over noodles.

I freeze the rest for other nights. Sometimes I will take the leftovers, shred the chicken and then make chicken nachos with them. I have done this with the whole recipe for football parties. YUM!!

Children Want Your Presence, Not Your Presents

PeaNut 72,408
February 2003
Posts: 11,739
Layouts: 0
Loc: San Diego Suburbs

Posted: 1/20/2011 11:23:27 AM
Marking my spot.

The Banana Under the Couch Pea

PeaNut 295,941
February 2007
Posts: 8,089
Layouts: 0
Loc: Somewhere over the rainbow...

Posted: 1/20/2011 11:46:05 AM
Marking my spot too! I love seeing this thread pop up every now and again. So many yummy ideas!


PeaNut 380,678
June 2008
Posts: 77
Layouts: 0
Loc: Boston

Posted: 1/20/2011 12:04:49 PM
Just saving my spot. Can't wait to try some of these out. Thanks


PeaNut 381,121
June 2008
Posts: 6
Layouts: 36
Loc: Los Angeles, CA

Posted: 1/20/2011 12:08:51 PM
this is a recipe from my grandmother who would make this with mole. it is a favorite in our house.

mexican rice
1 tbsp. canola oil
1 cup long grain rice
1 medium tomato quartered
1/4 white or brown onion
*1-2 tbsp. of chicken bouillon (i used tomato flavor tonight but just the regular bouillon works)
garlic salt to taste

*you can replace these ingredients by using chicken broth, homemade or canned works fine. the flavor is more intense.

heat a large skillet over medium heat. add the oil. saute the rice in the oil until golden brown.

meanwhile in a blender put tomato, onion and water or broth just to cover the onions and tomato. puree. add 1 tbsp of the chicken bouillon. you can add less now and adjust the seasoning in the next step.

once the rice is golden brown add the tomato mixture. at this point you can taste the mixture, not the rice. it will be absorbed by the rice and will be diluted with additional liquid so if it's a little salty that's ok. if it tastes under seasoned add more bouillon or garlic salt.

the key to this recipe is this - from this point on DO NOT STIR THE RICE. let it come to a boil and then lower the heat and cover. but DO NOT STIR THE RICE. it will become a goopy mess if you do. watch it, check it, smell it but DO NOT STIR THE RICE. ok you get the point.

when all of the liquid is absorbed you may need to add more water or broth. check it again. i like to taste a little bit of rice from the center to see if it is cooked and fluffy. i think it takes about 20 minutes to cook all the way through but i've never timed it so just keep checking. if it seems done, but wet, take the lid off and let the water evaporate.

i make these with entomatadas. you can find that recipe on my blog today.
favorite weeknight recipe


Ruby Tuesday

PeaNut 165,615
August 2004
Posts: 1,585
Layouts: 41
Loc: Chicago 'burbs

Posted: 1/20/2011 12:11:15 PM
Just marking my spot since I can't figure out how to follow a thread.



PeaNut 451,323
January 2010
Posts: 1,068
Layouts: 6
Loc: SW Chicago burbs

Posted: 4/17/2011 8:46:59 AM
bumping cause its been a while.


PeaNut 55,678
November 2002
Posts: 5,119
Layouts: 101

Posted: 4/17/2011 8:47:08 AM
saving for later

And the King will tell them, when you did it to one of the least of these,you were doing it to me.


PeaNut 32,781
March 2002
Posts: 26,744
Layouts: 42
Loc: Hmm I would tell ya, but then you might start stalking me.

Posted: 4/17/2011 9:11:34 AM
Glad to see this thread pop back up!

Adoring mama to three handsome and energetic young boys that are growing up way too fast!

*My boys don't sleep they RECHARGE*


PeaNut 40,037
June 2002
Posts: 3,822
Layouts: 0

Posted: 4/17/2011 9:20:58 AM
I remember this thread from when it was started. So glad it was bumped to keep it going!
This always goes over well and the recipe is always requested! CUCUMBER DILL TOASTIES

Creamy Dill Cucumber Toasties

1 (8 ounce) package cream cheese,
1 (.7 ounce) package dry Italian-style
salad dressing mix
1/2 cup mayonnaise
1 French baguette, cut into 1/2 inch thick
1 cucumber, sliced (I use the seedless and slice on a mandolin to get very thin slices)
2 teaspoons dried dill weed I use fresh dill chopped. I add some to the creamcheese mixture and then sprinkle some on top

1. In a medium bowl, mix together cream cheese, dressing mix and mayonnaise.
2. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.


PeaNut 122,152
January 2004
Posts: 2,776
Layouts: 182
Loc: {North DFW, TX}

Posted: 4/17/2011 9:28:44 AM
marking my spot! I'll be back later with a recipe.

~ Heather

{Creating Everyday} - My Blog
My Shop
My Pinterest
My Tweets
HeatherAles - My Instagram name

Restless Spirit
Ancient Ancestor of Pea

PeaNut 218,419
August 2005
Posts: 6,279
Layouts: 4

Posted: 4/17/2011 9:38:59 AM
Askmetoscrap - you found your thread!

I was on last night when you were asking about it and I couldn't find it either.

So glad you or someone did bring it back.



Back for More

PeaNut 10,715
February 2001
Posts: 6,633
Layouts: 1
Loc: in my bead cave

Posted: 4/17/2011 9:46:10 AM
This is one of our favorites!

Chicken and gnocchi soup
1/2 cup butter
2 minced garlic cloves
1/2 cup flour
1/2 cup shredded carrots
1 diced celery stalk
3 cups milk
2 cups chicken stock (or 2 bullion cubes and 2 cups hot water)
1 pound cooked chicken (I used leftover roasted chicken)
1 package gnocchi (I hear supertarget has a great one in with the refridgerated pastas) (cook ... Read Moreas per package directions and set aside)
1 1/2 cups fat free half and half
a couple handfuls of fresh spinach finely shredded

melt butter. Toss in the garlic for just a second, it burns quickly and turns bitter. Add in the flour and cook for a few minutes to get rid of the raw flour taste. Add in the milk and chicken stock. Cook until it boils, to thicken it. Add in the celery and carrots. cook 2 minutes. Add in the cooked gnocchi and spinach. Then add the half and half. Take it off the heat and salt and pepper to taste.

Serve. And don't forget the cheese.

Ancient Ancestor of Pea

PeaNut 452,048
January 2010
Posts: 6,190
Layouts: 9
Loc: Indiana

Posted: 4/17/2011 9:49:22 AM
I'm bookmarking this thread to read through later. I made it through page one and I'm thinking about how to make substitutions to clean them up and make them gluten free for me.



PeaNut 184,535
January 2005
Posts: 2,890
Layouts: 182
Loc: in the southwest

Posted: 4/17/2011 10:03:44 AM
OMG these all sound amazing!


PeaNut 114,469
November 2003
Posts: 1,005
Layouts: 8
Loc: Pittsburgh

Posted: 4/17/2011 3:29:26 PM
Thanks for sharing!

Bitch, please

PeaNut 117,887
November 2003
Posts: 18,051
Layouts: 0
Loc: Like it's any of your business

Posted: 4/17/2011 3:44:14 PM
Love this thread and will be trying the fruit pizza very soon!

Mommy to Sasha and Tommy

"I believe if life gives you lemons you should make lemonade, then try to find
someone whose life has given them vodka...and have a party" - Ron White

Pam in MN

PeaNut 273,328
August 2006
Posts: 257
Layouts: 0

Posted: 4/17/2011 5:35:05 PM
Thanks for sharing. Saving my spot too.

Who has my six? Anyone??

PeaNut 3,009
February 2000
Posts: 16,711
Layouts: 27
Loc: the left side of the right coast

Posted: 4/17/2011 5:48:40 PM
Chicken Piccata - this isn't my recipe at all but everyone I've made it for LOVES it. The next time I make it I'm going to triple or quadruple the items used for the sauce and then mix them with penne to serve on the side.



PeaNut 370,900
April 2008
Posts: 784
Layouts: 0
Loc: Oregon

Posted: 4/17/2011 9:48:24 PM
Oh Samala thank you for posting and bumping the thread up! Can't wait to try alot of these great recipes out. Keep them coming!



PeaNut 448,954
December 2009
Posts: 297
Layouts: 0

Posted: 4/17/2011 10:56:04 PM
These are really delicous and the butterscotch turns into carmel that is so wonderful. I have taken the frozen dinner rolls using about half the bag and placed them in the bundt pan and sprinkled the uncooked butterscotch pudding in top and that works well too.

Butterscotch Bubbleloaf

Rhodes famous Butterscotch Bubble Loaf is our most requested recipe every year. Watch how easy it is to make sticky buns classic, and you too will be hooked on baking this bundt!

Skill: Beginning Prep Time: 20 Bake Time: 30-35 Servings: 10-12

24 Rhodes Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in sprayed bundt pan, alternately with pecans. Sprinkle any remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.


PeaNut 77,792
March 2003
Posts: 10,417
Layouts: 0
Loc: Orange County, California

Posted: 4/18/2011 2:09:52 AM
I posted this on a separate thread for a couple of peas who asked for biscotti recipes, but figured it would be great to add it to this recipe thread too.

Cranberry and White Chocolate Biscotti

(Makes approximately 28 pieces)

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter (1 stick, room temperature)
2 large eggs
1/2 teaspoon almond extract
1 1/2 cup dried cranberries
1 egg white
6 ounces of white chocolate chips ** (I purchased more white chocolate chips, reduced the chips incorporated into the mix to 4 ounces and added remaining 2 ounces to the extra chips to melt for topping)

Preheat oven to 350 degree F
Line heavy baking sheet with parchment paper

Combine and whisk to blend and set aside
2 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt

Using an electric mixer, beat until blended
1 1/2 sugar
1 stick butter
2 large eggs
1/2 teaspoon almond extract

Fold flour mixture into wet mix, fold in dried cranberries and white chocolate chips until fully incorporated.

Divide dough in half

Using floured hands, shape each dough half into a 2 1/2 wide, 9 1/2 long 1 inch high log. Transfer both logs to prepared baking sheet, spacing evenly.

Whisk egg whites in small bowl until foamy. Brush egg white glaze on top and sides of each log.

Bake logs until golden brown (about 35 minutes). Cool completely on the baking sheet raised on a rack. (Maintain oven temperature during cooling) Transfer logs to work surface. Discard parchment paper. Using serrated knife, cut logs on the diagonal into 1/2-inch wide slices. Arrange the slices, cut side down, on a baking sheet. Bake 10 minutes, turn biscotti over and bake another 5 minutes. Transfer Biscotti to rack to cool.

**Melt additional white chocolate to drizzle on top of biscotti pieces or dip each piece half way down into melted white chocolate and set to dry on waxed paper. The original recipe didn't do this, but I think it makes a nicer presentation, especially if you are adding these to a gift basket.


PeaNut 282,864
November 2006
Posts: 1,186
Layouts: 0
Loc: Iowa

Posted: 4/18/2011 6:44:53 AM
Cranberry Orange Cheese Spread

8 Oz Cream Cheese
1/4 C chopped pecans
1 1/4 C dried cranberries
2 T orange juice concentrate, thawed
2 tsp grated orange peel
1/4 tsp cinnamon

Blend all ingredients, serve on crackers or bagels


PeaNut 80,256
April 2003
Posts: 533
Layouts: 3

Posted: 9/9/2011 9:51:08 PM
I'm going to make Cori's Sweet Pasta Salad for a potluck tomorrow. Has anyone tried halving the recipe? Does it taste ok that way?


PeaNut 38,256
May 2002
Posts: 648
Layouts: 8
Loc: Central Va

Posted: 9/9/2011 10:02:58 PM
My carrot cake. DH expects it at EVERY event... lol....
It can be found in its entirety at my blog, linked below (about three posts back, filed under Earthquakes and Lightning and Carrot Cake! Earthquakes and lightning (and carrot Cake!)

Ancient Ancestor of Pea

PeaNut 177,681
November 2004
Posts: 5,071
Layouts: 290
Loc: Through the Looking Glass

Posted: 9/9/2011 10:14:17 PM
I don't have any recipes to share but I just wanted to mark my place on this thread! I love trying out new recipes. Thank you everyone.


pynk E

PeaNut 48,314
September 2002
Posts: 13,303
Layouts: 295

Posted: 9/9/2011 10:59:41 PM
Chocolate peanut butter no bake cookies

2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
1 cup coconut
Waxed paper


In a heavy saucepan bring to a boil, the sugar, cocoa,peanut butter and milk. Let boil for 1 minute then add vanilla, coconut and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, all to cool and harden.

pynk E

PeaNut 48,314
September 2002
Posts: 13,303
Layouts: 295

Posted: 9/9/2011 10:59:44 PM
Chocolate peanut butter no bake cookies

2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups oatmeal
1 cup coconut
Waxed paper


In a heavy saucepan bring to a boil, the sugar, cocoa,peanut butter and milk. Let boil for 1 minute then add vanilla, coconut and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, all to cool and harden.


PeaNut 40,037
June 2002
Posts: 3,822
Layouts: 0

Posted: 9/10/2011 7:18:27 AM
I love that this thread keeps coming back!!!

Here's one that everyone loves. I make these and freeze them. I store them in freezer bags and take out as many as we want.
Sometimes I throw the dough ingredients into my bread machine and use the dough cycle. That makes it super easy!


Mix together:
1/2 cup of sugar
1/4 cup of milk
1ts. salt
2 eggs
1 stick of margarine (melted)


1/2 cup of warm water (closer to room temp) and 2 pkgs of dry yeast. Add to the above mixture. Mix all together then add 3 1/2 - 4 cups of flour. When mixed, leave in mixing bowl and put a dampened dishtowel (CLEAN) over the bowl. Put it in a draft free and warm area and let the dough rise until double.

Turn dough out, cut in half. Roll/flatten out into 2 circles; cut into 8 triangle pieces. Roll up into a crescent and lay out on a cookie sheet covered with parchment paper. Cover with the dampened dish towel. Let rise until double. Bake at 375 degrees for 10-15 minutes.
Yield: approx 16 rolls

J u l i e
Take Care, Girl!

PeaNut 7,708
November 2000
Posts: 9,339
Layouts: 101
Loc: Twin Cities

Posted: 9/10/2011 11:05:32 AM
Mongolian Beef

2/3 lb. flank steak, sliced across grain
(I've been using round steak, less expensive and still works)
3 Tbsp. corn starch
3 tsp. canola oil, divided
1/2 tsp. grated ginger
2 cloves garlic, minced
1/3 cup low-sodium soy sauce
1/3 cup water
1/4 cup brown sugar
1/4 tsp. (heaping) red pepper flakes
2-3 large scallions, sliced

1. Pat the steak pieces with a paper towel to get rid of any moisture. Toss the steak and cornstarch together; shake of excess cornstarch using a fine strainer

2. Mix together the soy sauce, water, brown sugar and red pepper flakes in a small bowl or large measuring cup.

3. Heat half the oil in a wok or large fry-pan at medium-high heat and add the ginger and garlic. Cook for 30 seconds, or until fragrant, then add the soy sauce mixture. Cook for about 2 minutes and transfer back to the bowl or measuring cup.

4. Turn the heat up on the wok and add the remaining oil. Add the beef and cook, stirring until just browned.

5. Pour the sauce back in and let it cook with the meat. Simmer for around 5 minutes or until thickened. Place beef mixture on top of a bed of brown rice and garnish with scallions. Serve with a side of steamed veggies dolloped with leftover soy sauce mixture. Serves 2-4

(If you'd like to add veggies in like a broccoli, you can add in at the last five minutes of cooking time.)

Legal 3rd wife

PeaNut 262,131
May 2006
Posts: 2,072
Layouts: 4
Loc: Living in the N.W. missing the S.W.

Posted: 9/10/2011 11:39:50 AM
Thanks for bringing this post back!!
So many yummy recipes

I have a couple. The first is an embarrasingly easy one, but it is soo good.

1c. Mayo
Fresh dill - You must use fresh!!
Ground red pepper, to taste

Rinse the dill and pat it dry. With your kitchen scissors, snip the dill. I use about 4 good size sprigs of the stuff because dh and I love it. Stir dill into the mayo. When adding the red pepper, I only use a pinch per cup of mayo; just enough to add a little "bite".
Serve with Water Crackers.

The following was a favorite of my kids when they were growing up.
Boboli Navajo Taco
1 lg. Boboli shell
1 lb. ground beef/turkey/chicken
2 tsp. cumin
1 can refried beans
1 can sliced black olives, drained
Green onions, sliced ( optional)
Chopped tomatoes (optional)
Cheddar cheese, shredded ( about 1-2 c.)
4 oz. sour cream
Salsa to taste
Brown the meat and add the cumin. Stir well.
Spread about half of the can of refried beans onto the Boboli shell. Top with the ground beef and cheese. Bake according to the pkg. directions. Serve with toppings.

\\ Brenda //

My Pinterest

Some days aren't worth putting on a bra.
Today is one of them.


PeaNut 190,156
February 2005
Posts: 2,432
Layouts: 14
Loc: DFW, Texas

Posted: 9/10/2011 12:16:07 PM
Thanks for the great recipes!


PeaNut 81,097
April 2003
Posts: 2,254
Layouts: 35

Posted: 9/10/2011 12:38:27 PM
Marking my spot - these are great, TFS
Linda J

Anna in TX

PeaNut 23,002
October 2001
Posts: 2,336
Layouts: 11
Loc: TX

Posted: 9/10/2011 12:56:44 PM
Marking my spot. There are some great recipes here.

People not perfection

PeaNut 35,457
April 2002
Posts: 30,024
Layouts: 0
Loc: Right where I should be

Posted: 9/10/2011 1:00:32 PM

Pea All You Can Pea!

PeaNut 36,843
April 2002
Posts: 16,666
Layouts: 25

Posted: 9/10/2011 2:30:47 PM
Southern Creamed Rice

When you read the recipe, it may not look like anything special. When you make it and serve it, oh my gosh! People can't stop eating it. I'm always asked by everyone to please get them the recipe whenever I brought this to the office or to a pot luck.

It's really, really good.

Elizabeth Terry owned Elizabeth's on 37th in Savannah and was voted one of the top 25 chefs in America when she was the owner. This recipe doesn't require top chef skills though. It's very simply made and combines some incredible flavors together.



PeaNut 193,617
February 2005
Posts: 1,786
Layouts: 19

Posted: 9/10/2011 3:26:26 PM
Party Meatballs

Could NOT get any easier than this, but everyone loves it.

I bag of good quality frozen meatballs, I like Armour brand
1 small jar of currant jelly, grape jelly may substitute
About the same amount of yellow mustard

Put all in a crockpot and simmer on low for several hours.


PeaNut 193,617
February 2005
Posts: 1,786
Layouts: 19

Posted: 9/10/2011 3:35:14 PM
Another super easy one for parties:

Cracker dip

1 8 oz block of cream cheese, on a pretty plate, softened
1 jar of chili sauce, can't think of the brand, but it's in a little "apple" shaped jar.

Pour the chili sauce over the cream cheese and serve with crackers.

The first time I saw this, I thought...eww gross. But I tasted it, and omg it's delicious. So easy and that's even better.

Never mind, I forgot what I was going to say.

PeaNut 40,938
June 2002
Posts: 8,767
Layouts: 45
Loc: Middle of the Monterey Bay - Ca.

Posted: 9/10/2011 3:53:46 PM
4 pages of recipes and only 1 cookie recipe? The no-cook oatmeal look good, anyone have something else?

XOXO, Kristi ~
When you see crazy coming, cross the street!


PeaNut 402,623
December 2008
Posts: 782
Layouts: 7
Loc: Delaware

Posted: 9/10/2011 4:41:45 PM
block of softened cream cheese
drain z jar of green olives
mix in mixer

eat with spoon, i mean crackers..........

- Deb


PeaNut 40,642
June 2002
Posts: 4,539
Layouts: 71
Loc: Canada

Posted: 9/10/2011 5:27:45 PM
book marking it

Live life !


PeaNut 17,861
July 2001
Posts: 580
Layouts: 186
Loc: South Dakota

Posted: 9/10/2011 5:57:40 PM
Crab dip: (I usually double this and keep on warm in the crockpot)

1 pkg cream cheese
1 pkg imitation crab shredded
1/3 cup salsa
2-3 green onions minced
1small can green chilis
Splash of milk

Heat over low stirring occasionally til melted and combined. Serve with crackers, we love triscuits. Can also be used as an enchilada filling!


PeaNut 62,023
January 2003
Posts: 1,505
Layouts: 32
Loc: Virginia

Posted: 9/10/2011 6:07:38 PM
wow i am going to make some of these

Mes Trois Meows
Pourrai-je jamais ĂȘtre heureux?

PeaNut 269,796
July 2006
Posts: 6,538
Layouts: 0
Loc: The Pea-cific Northwest

Posted: 9/10/2011 6:11:21 PM
sopapilla cheesecake

easy, tasty........

Kirsten =^..^= =^..^= =^..^= =^..^= Yes, we have 4 now : )

***Check out my Two Peas Blog Link for links to recipe, organizing and other helpful threads from peas....


PeaNut 467,201
May 2010
Posts: 1,387
Layouts: 0
Loc: Where the Army sends us

Posted: 9/10/2011 6:32:10 PM
Okay, mine is pretty simple. My Mom is the supreme biscuit maker...and I have learned the skill. Surprisingly lots of folks don't know how to make them. These are plain, flour biscuits. Not sweet.

Buttermilk Biscuits

3 Cups Self Rising Flour
4-5 Tbsp. Butter Crisco
1 Cup Buttermilk

Preheat oven to 450:

Blend flour & cricso with pastry blender in a large bowl until crumbly.
Add buttermilk and mix with fork until dough forms, adding a bit more if to dry, or adding flour if to wet. Turn onto floured surface, knead very little, roll out with rolling pin, sprinkle with flour. Cut biscuits, place on un-greased baking sheet. Bake at 450 until lightly golden. 12-15 minutes

{{{My siggy is gone now...due to the crazies that want to be crazy.}}}

Nicole in TX
The Peas did what we do and went insane over it

PeaNut 16,696
June 2001
Posts: 19,213
Layouts: 65
Loc: Not so obvious

Posted: 9/10/2011 7:02:25 PM
This is my DH's favorite dinner:

Chicken Curry and Mixed Vegetable Pulao
I usually double these recipes because they are so good! If you look in the ‘ethnic’ section of the grocery store you can usually find bags of spices (like the curry and the cumin seeds) in greater quantity for much less.

For the Chicken Curry:
2 lbs. boneless, skinless chicken breasts cut into ½ inch chunks
1 and 1/2 tablespoons vegetable oil
3 tablespoons curry powder
1 small or ½ large onion, thinly sliced
2 cloves garlic, crushed
1 can (14 oz.) coconut milk (light is better for you but the original tastes better!)
1 can (14.5 oz.) stewed, diced tomatoes (I puree this in the blender to take out the chunks)
3 tablespoons sugar
salt and pepper to taste

Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic and cook 1 minute more. Add chicken, tossing to coat with curry oil. Reduce heat and cook chicken until it is no longer pink on the outside.
Pour coconut milk, tomatoes, and sugar into pan, stir to combine. Cover and simmer, stirring occasionally, for about 30 minutes.

For the Mixed Vegetable Pulao
1 cup basmati rice
¼ cup green peas
1 shredded carrot
1 small cinnamon stick
½ teaspoon cardamom powder or 4 cardamoms
¼ teaspoon ground cloves or 6 cloves
1 teaspoon cumin seeds
4 teaspoons vegetable oil
1 teaspoon salt
2 cups of water

Clean, wash, and soak rice according to package directions if needed.
Heat oil in pan, add cinnamon, cloves, cardamom, and cumin seeds and stir for 30 seconds. Add rice, salt, and water. Bring to a boil. Cover pan and turn heat to low. Cook for 8 minutes. Add peas and carrots to the top of the rice. Cook for 7 more minutes. Remove from heat, discard cinnamon stick. Stir and serve with curry on top.

Both of these recipes make fantastic leftovers.

If you would like more kick to the curry, add some red pepper flakes to it. Curry is pretty spicy in itself.

Legal 3rd wife

PeaNut 262,131
May 2006
Posts: 2,072
Layouts: 4
Loc: Living in the N.W. missing the S.W.

Posted: 9/10/2011 8:52:33 PM
Sorry Kristi, I don't have any cookie recipes but I do have this:

Trailer Trash Cheesecake
2 pkgs. Cream cheese, softened
¾ c. sugar
1 extra- serving graham crust
Preheat oven to 375 degrees. In a large bowl combine first 2 ingredients. Blend until creamy. Spread into graham crust. Bake for 20 min. Remove from oven and let cool.
For sour cream topping: 1 ( 4 oz. ) container of sour cream
1 tsp. vanilla
¼ c. sugar
Pecan halves ( optional)
Mix together all ingredients. After removing pie from oven spread sour cream mixture on top of pie. Bake at 400 degrees for 10 min. Before cooling place pecan halves on top of pie around edges. Let cool.
For fruit topping: 1 can pie filling ( your favorite flavor)
After removing pie from oven let cool then top with pie filling. Let cool.

**Forgive the name of it. This recipe has been handed down in my family since dinosaurs, and it's always been called that

\\ Brenda //

My Pinterest

Some days aren't worth putting on a bra.
Today is one of them.

My Grandkids Are Cuter Than Yours! ;)

PeaNut 135,321
March 2004
Posts: 10,157
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Loc: Baytown, TX

Posted: 9/10/2011 8:56:31 PM
The Trailer Trash Cheesecake sounds good and easy enough to make. Can you give us the amounts of sugar called for? Your post has some funky symbols in there...


"Write it on your heart that those you love are the greatest gifts of all."

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PeaNut 262,131
May 2006
Posts: 2,072
Layouts: 4
Loc: Living in the N.W. missing the S.W.

Posted: 9/10/2011 9:01:13 PM
Sorry about that.

For the filling, add three-fourths of a cup to the cream cheese.

For the topping, if you are doing the sour cream type, add one-fourth of a cup to the sour cream.


\\ Brenda //

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