Figured it was worth reposting this from the other forum. The thread was still young, but there were some good recipes that I'd like to survive V1's shutdown.
Considering that we're on lockdown right now, I find myself thinking a bit more about cooking and baking because...well, I can't exactly eat out for a change of pace now, can I? Regardless, I thought to myself that this might be a good opportunity for us to come together and share some recipes we enjoy, whether those be for Meals, Sidedishes, Snacks or Desserts. If it's yummy and fills your tummy, let's hear it! What recipes do you enjoy?
To start us off, there's a recipe we found on Pintrest that I really like as an indulgence. I don't know what the proper name for it is, but that recipe card called them "White Trash Bars". Buttercream frosting on top of a salty-sweet base. The recipe originally only called for toffee bits in the base, but I personally like mixing toffee and caramel chips, and that's the version I'm supplying here. If either is not your cup of tea, just use a full bag of whichever you do like instead of a half bag of each.
Prep:
Preheat oven to 350 degrees F (177 C)
Spray or grease 8x8 (20x20) pan with oil (or line with wax paper)
Base (Bars)
Ingredients:
2 sleeves Ritz crackers (~60 crackers)
3/4 cup Toffee Bits (1/2 bag, or 133 g)
3/4 cup Caramel Chips (1/2 bag, or 133 g)
1 14 oz can Sweetened Condensed Milk
Prep
Crush crackers and mix with milk, toffee and caramel.
Spread mixture and press gently into the pan
Bake for 15-20 minutes, or until edges are golden brown
Buttercream Frosting
Ingredients
2 sticks of butter, soft
3-4 cups (750mL - 1L) powdered sugar (see if fourth is needed before adding)
1 teaspoon vanilla
1/4 teaspoon salt
2-3 tablespoon whipping cream
Prep
Beat mixture until smooth, add cream and vanilla until it has the desired texture and flavor.
Speaking personally, I like giving it a stronger vanilla flavor, so I tend to add more vanilla than it calls for.
Allow the bars to cool completely before adding the frosting.
Chill and cut into squares
Base Casserole
3 cups cooked mashed sweet potatoes (canned is ok)
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup melted butter
3/4 teaspoon cinnamon
Mix well
Put in a buttered baking dish
The topping is, of course, flexible. Marshmallows are usually a popular choice for kids, but the one I favor is as follows:
Topping
1/2 cup brown sugar
1 cup pecans
1/2 cup melted butter
Spread topping on the casserole
Bake at 350F (176C) until bubbling
Serve warm
3 cups cooked mashed sweet potatoes (canned is ok)
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup melted butter
3/4 teaspoon cinnamon
Mix well
Put in a buttered baking dish
The topping is, of course, flexible. Marshmallows are usually a popular choice for kids, but the one I favor is as follows:
Topping
1/2 cup brown sugar
1 cup pecans
1/2 cup melted butter
Spread topping on the casserole
Bake at 350F (176C) until bubbling
Serve warm
Base Casserole
2 cups cooked chicken, cubed
1 cup celery, diced
1 cup rice, cooked
3/4 cup mayonnaise
1 can cream of chicken soup
1 teaspoon chopped onion
1 teaspoon lemon juice
1 teaspoon salt
1 cup mushrooms, sliced
4 oz (113 g) sliced water chestnuts
Mix and put in a 2 quart (2 liter) casserole dish
Topping
1/2 cup melted butter (1 stick)
1/2 cup slivered almonds
1 cup cornflakes
Mix
Spoon over casserole
Bake for 35 minutes at 350F (176C) or until bubbly
2 cups cooked chicken, cubed
1 cup celery, diced
1 cup rice, cooked
3/4 cup mayonnaise
1 can cream of chicken soup
1 teaspoon chopped onion
1 teaspoon lemon juice
1 teaspoon salt
1 cup mushrooms, sliced
4 oz (113 g) sliced water chestnuts
Mix and put in a 2 quart (2 liter) casserole dish
Topping
1/2 cup melted butter (1 stick)
1/2 cup slivered almonds
1 cup cornflakes
Mix
Spoon over casserole
Bake for 35 minutes at 350F (176C) or until bubbly
Start with short elbow noodles, boiled in water with a little salt. Drain and set aside. Preheat oven to 350.
For the cheese sauce start with milk, heating slowly in a pan. Stir in flour and cook until its starting to get thick. Low heat is a must to prevent burning, and give you time to cook off that raw flour flavor.
For the cheese I add a mix of white sharp cheddar, Asiago, goat crumbles, feta, and Gruyere.
Mix in the cooked noodles and stir to mix. Pour the mixture into a glass baking dish and sprinkle with bread crumbs. Bake at 350 for 20-25mins until the bread crumbs are toasted.
Serve and enjoy! Or better yet come on by my place. I think we'd be gouda together.
For the cheese sauce start with milk, heating slowly in a pan. Stir in flour and cook until its starting to get thick. Low heat is a must to prevent burning, and give you time to cook off that raw flour flavor.
For the cheese I add a mix of white sharp cheddar, Asiago, goat crumbles, feta, and Gruyere.
Mix in the cooked noodles and stir to mix. Pour the mixture into a glass baking dish and sprinkle with bread crumbs. Bake at 350 for 20-25mins until the bread crumbs are toasted.
Serve and enjoy! Or better yet come on by my place. I think we'd be gouda together.
My dad's recipe for Fish Pie
Ingredients:
- 1kg-ish potatoes
- 400ml or so of milk
- About 25g of butter
- 25g plain flour
- About 300-400g of fish or other seafood chopped into small pieces. More or less anything will do.
- 1 onion, or a similar mass of shallots
- 1 leek, or a similar mass of spring onions
- 1 tsp mustard powder. Or whatever else on your spice rack you think will work.
Peel the potatoes, boil them until tender. Drain them, then mash them with a knob of butter and a bit of milk, to taste. Set aside.
Put the flour, butter, and finely chopped leek/onion/shallots/spring onions/whatever into a pan, heat gently and stir until the butter is melted and incorporated into the flour.
Adding a little at a time, add the milk, stirring all the while. Make sure the mixture doesn't stick to the pan or get lumpy. Cook gently until thickened.
Throw in your seafood and spices. Cook gently for a couple more minutes, then take it off the heat and let it cool.
Once it's cooled a bit, spoon it into an oven proof dish. Spoon the cooled mash on top. Cook in an oven at 200 degrees Celsius for about 20-25 minutes.
Ingredients:
- 1kg-ish potatoes
- 400ml or so of milk
- About 25g of butter
- 25g plain flour
- About 300-400g of fish or other seafood chopped into small pieces. More or less anything will do.
- 1 onion, or a similar mass of shallots
- 1 leek, or a similar mass of spring onions
- 1 tsp mustard powder. Or whatever else on your spice rack you think will work.
Peel the potatoes, boil them until tender. Drain them, then mash them with a knob of butter and a bit of milk, to taste. Set aside.
Put the flour, butter, and finely chopped leek/onion/shallots/spring onions/whatever into a pan, heat gently and stir until the butter is melted and incorporated into the flour.
Adding a little at a time, add the milk, stirring all the while. Make sure the mixture doesn't stick to the pan or get lumpy. Cook gently until thickened.
Throw in your seafood and spices. Cook gently for a couple more minutes, then take it off the heat and let it cool.
Once it's cooled a bit, spoon it into an oven proof dish. Spoon the cooled mash on top. Cook in an oven at 200 degrees Celsius for about 20-25 minutes.
- 800g ground meat (porc/beef or lamb)
- 2 shallots
- 1 small clove of garlic
- 1 egg yolk
- parsley and thyme to taste
- 1 tsp mustard (optional)
- breadcrumbs
- 1 can of sour Northern cherries
- 2 tsp corn starch
- sugar
- butter
Finely dice the shallots and garlic. Gently fry in a sauce pan in butter until soft and golden, add parsley and thyme. Let mixture cool a bit, then add to ground meat. Add egg yolk (and the optional mustard). Knead while slowly stirring in breadcrumbs until the meat mix is firm enough to roll into balls about 3cm in diameter.
Traditionally, the meatballs are first boiled in water for about 6-8 mins, then given a quick browning in a pan in some butter. Alternatively, you can just brown them in a non-stick pan til golden, then turn the heat lower and cover the pan with a lid til the meatballs are cooked through.
About 5 minutes before the meatballs are done, start on the cherries. Put them into a second sauce pan. Add some sugar to reduce the tartness of the sour cherries a bit. Spoon a few tsp of the juice into a cup and stir in the corn starch until evenly mixed. Turn the heat on the sauce pan until the juice gets to a boil, then stir in the starch mixture until the sauce thickens. You want it to have about the thickness of gravy.
Serve the meatballs with a healthy helping of cherries with sauce and either some mashed potatoes or whole grain bread (the more rustic, the better).
Done, one classic of Belgian cuisine. Tho not the most popular one anymore. Maybe a little to much an archaic basic farmer's dish for modern tastes. It's really only the elderly that still like this. And me, because it's something my granny used to make, and this recipe and a few others are some of the few thing I have left of her. It's got sentimental value. I like it tho. Offers some sweet, sour and savory all in one. Ah, tastes of nostalgia.
- 2 shallots
- 1 small clove of garlic
- 1 egg yolk
- parsley and thyme to taste
- 1 tsp mustard (optional)
- breadcrumbs
- 1 can of sour Northern cherries
- 2 tsp corn starch
- sugar
- butter
Finely dice the shallots and garlic. Gently fry in a sauce pan in butter until soft and golden, add parsley and thyme. Let mixture cool a bit, then add to ground meat. Add egg yolk (and the optional mustard). Knead while slowly stirring in breadcrumbs until the meat mix is firm enough to roll into balls about 3cm in diameter.
Traditionally, the meatballs are first boiled in water for about 6-8 mins, then given a quick browning in a pan in some butter. Alternatively, you can just brown them in a non-stick pan til golden, then turn the heat lower and cover the pan with a lid til the meatballs are cooked through.
About 5 minutes before the meatballs are done, start on the cherries. Put them into a second sauce pan. Add some sugar to reduce the tartness of the sour cherries a bit. Spoon a few tsp of the juice into a cup and stir in the corn starch until evenly mixed. Turn the heat on the sauce pan until the juice gets to a boil, then stir in the starch mixture until the sauce thickens. You want it to have about the thickness of gravy.
Serve the meatballs with a healthy helping of cherries with sauce and either some mashed potatoes or whole grain bread (the more rustic, the better).
Done, one classic of Belgian cuisine. Tho not the most popular one anymore. Maybe a little to much an archaic basic farmer's dish for modern tastes. It's really only the elderly that still like this. And me, because it's something my granny used to make, and this recipe and a few others are some of the few thing I have left of her. It's got sentimental value. I like it tho. Offers some sweet, sour and savory all in one. Ah, tastes of nostalgia.
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