A while back, we tried to gather recipes from our MS members and received a few good ones. But only a few. I'm bad, I have recipes, it's just been a tough spring and never got one entered. This will be lengthy, but it's the only way we can publish what we gathered. Please feel free to try them and let us know how you like them. Also, feel free to add your own recipes in the comments. Here goes:
Recipes From the Group!
@greaterexp
IRISH SODA BREAD I’ve always wished that my Irish great-grandmother had written down her recipes, but having a warm slice of this bread helps me pretend that I’m making an old-fashioned recipe that our great grandmother from County Cork would have been proud to serve. Of course, I must assume that she was a great cook! 4 c flour ½ c butter, softened 4 TBS sugar 1 c buttermilk 1-1/4 tsp baking soda 1 egg 1 TBS baking powder 2 TBS butter, melted ½ tsp salt 2 TBS buttermilk In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, and ½ cup butter. Stir in 1 cup of buttermilk and the egg. Form the dough into a round, about 10 inches* and place on a greased baking sheet. In a small bowl, combine the melted 2 TBS butter with 2 TBS buttermilk; brush the loaf with the buttermilk mixture. With a sharp knife, slash an “X” about ½-inch deep into the top of the loaf. Bake at 375° for about 30-50 minutes or until a toothpick inserted into the center comes out clean. Brush the loaf at intervals with remaining buttermilk-butter mixture as desired. Serve warm or cold. *Baking time will depend upon how large the round is. A smaller round will create a very high loaf, which will require longer cooking time. A larger round will create a shorter loaf and will cook a little more quickly. You’ll create a nice size by patting the dough to about 7-8 inches round and roughly an inch thick. That sized loaf baked in my oven in about 35 minutes.
By the way, I'm too lazy to write out every word, so "c" means cup.
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elaineinqueens
38 minutes ago
Okay, here's one from me. This is the spaghetti & meatballs that I grew up on – one of my favorite meals. My Mom said she got this recipe from her Italian friend in the Bronx where she (and I) grew up.
MOM’S SPAGHETTI & MEATBALLS(can also be made as vegetarian sauce)
Sauce:
2 (28 oz) cans tomato puree; 1 can tomato paste; 1 small onion (chopped); 2 cloves minced garlic;
½ tsp sugar; 1 tsp basil; couple dashes oregano; pinch thyme; pinch parsley; pinch salt; pinch pepper;1 small can tomato paste (6 oz) note: if you are making vegetarian sauce, the paste goes into the sauce now, if not, it goes in when you are making meatballs.
Melt a little butter in a big pot. Sautee 1 small onion until soft then add 2 cloves minced garlic and cook until garlic browns. Add 2 cans tomato puree.Add sugar, basil, oregano, thyme, parsley, salt, pepper.
If you are making sauce w/meatballs, follow directions below to make meatballs and add to sauce. If you want to just make vegetarian sauce, at this point add 1 small can (6 oz) tomato paste into sauce and cook sauce for at least one hour.
Meatballs:
1 lb. (I usually double the am’t of beef) lean ground beef –
1 lb beef makes approximately 15 meatballs; 1 egg;
1 slice bread (remove crusts and wet the bread so it will “mush” w/the beef);
1 clove minced garlic (you can use more if you used more beef, or like garlic!) ; parsley; 1 small can tomato paste (6 oz)
. With clean hands, mix all ingredients together. Form meatballs using wet hands (dip hands into water for each meatball), placing on plate as you form meatballs. Brown meatballs in pan w/butter on both sides. Add to sauce. Put small can (6 oz) tomato paste into leftover stuff in pan. Mix and cook just a bit, deglazing the pan with the paste, then add to sauce. Cook sauce w/meatballs for at least an hour.
Cook one lb. spaghetti and serve w/sauce & meatballs. Plenty of grated parmesan sprinkled on top.
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Chocolate Coconut Overnight Oats
Ingredients
8 h 5 m 1 servings 488 cals
• 1 cup chocolate-flavored almond milk
• 3/4 cup old-fashioned rolled oats (such a Quaker®)
• 1 tablespoon chia seeds
• 1 tablespoon packed shredded sweetened coconut
• 1 tablespoon maple syrup
• 1 tablespoon unsweetened cocoa powder
• 1 splash vanilla extract
• Add all ingredients to list
Directions
•Prep 5 m
•Ready In 8 h 5 m
1.Mix almond milk, oats, chia seeds, coconut, maple syrup, cocoa powder, and vanilla extract in a 12-ounce mason jar. Cover and refrigerate, 8 hours to overnight. Stir and serve cold.
You might also like
Vegan Double Chocolate Peanut Butter Banana Cake A delectable cake with just the right amount of sweetness!
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Coconut Flour Chocolate BrowniesA sweet and rich, gluten-free brownie!
greaterexp CommunityAmbassador
Chocolate Coconut Overnight Oats
"A yummy breakfast that is healthy but doesn't leave you feeling deprived, this no-cook oatmeal will be creamy by the morning time and makes breakfast prep time non-existent. Put all ingredients in a 12-ounce mason jar and vigorously shake to make preparation a breeze!"
Ingredients
8 h 5 m1 servings488 cals
• 1 cup chocolate-flavored almond milk
• 3/4 cup old-fashioned rolled oats (such a Quaker®)
• 1 tablespoon chia seeds
• 1 tablespoon packed shredded sweetened coconut
• 1 tablespoon maple syrup
• 1 tablespoon unsweetened cocoa powder
• 1 splash vanilla extract
• Add all ingredients to list
Directions
•Prep5 m
•Ready In8 h 5 m
1.Mix almond milk, oats, chia seeds, coconut, maple syrup, cocoa powder, and vanilla extract in a 12-ounce mason jar. Cover and refrigerate, 8 hours to overnight. Stir and serve cold.
Footnotes
•Cook's Note:
•Cashew milk can be used in place of the almond milk, if desired.
Nutrition Facts
Per Serving: 488 calories; 11.6 g fat; 87.1 g carbohydrates; 12.5 g protein; 0 mg cholesterol; 183 mg sodium.
@greaterexp CommunityAmbassador
3 days ago
Here's one of our favorite soups. I like to make a big batch and freeze it in portions to use when I don't feel like cooking.
TACO SOUP This is such a versatile soup, so add in whatever you like. This happens to be my version, which my family really enjoyed. Add salt and pepper or hot sauce if it needs a bit more pep.
1 rotisserie chicken* 1-1/2 TBS taco seasoning 1-2 quarts of water** ¼ c fresh cilantro, chopped 1 onion, chopped shredded cheddar cheese 1 can (15 oz.) corn sour cream 1 can (15 oz.) black beans tortilla strips or chips 1-2 jalapeno peppers, seeded and chopped*** salt and pepper to taste 1 can diced tomatoes hot sauce, optional 1-3 tsp chicken bouillon granules to taste
In a stock pot, add the chicken and enough water to cover; simmer until the meat pulls easily off the bone. Strain the broth and reserve. Remove skin and bones from the chicken and dice the meat. In the stock pot, cook the onion in about 1-2 tablespoons of oil until the onion is translucent and soft. Add the reserved broth, black beans, corn, tomatoes, jalapenos, and taco seasoning. Allow the soup to cook over low-medium heat for at least ½ hour. Serve bowls of soup topped with the fresh cilantro, cheese, sour cream, and tortilla strips or crushed chips as desired. *You may use any chicken you have on hand, but I like the flavor of the rotisserie chickens. **Use however much water you like; just know you may have to add a little more corn, beans, chicken bouillon, etc. to round it out. ***I used home-canned jalapenos which I seeded to make it less spicy.
kris1973
Roadside Potatoes - one of my favorite side dishes - can be made ahead of time and leftovers frozen (yahoo!):
30 oz frozen hash browns (I use the square ones)
2 cups half & half
1/4 lb butter or margarine
1 jar (4 oz) Parmesan cheese
1 tsp salt
Heat cream, add salt & butter. Thaw potatoes in this mixture. Put in greased 9x13 pan, sprinkle cheese on top. Bake at 350 (uncovered) for 1 hour.
Growing up our family get togethers were centered around food/menus. We even have a family cookbook! If you make this recipe - let me know your thoughts! -Kris
Please feel free to add your recipes in the comments area..
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Slow cooker - Never looked back
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