Irishgram I don't think I have ever forgotten to shell the walnuts, but I did forget to put the bananas in once ! I realized it a few minutes after I put the pan in the oven, and quickly pulled it out. I then dumped the batter into a bowl, stirred in the bananas, put it back into the pan, shoved it into the oven and pretended it never happened. I don't think anybody ever knew the difference, But of course I did..........it tasted just a bit rubbery to me.
sewngran
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Favorite Recipes
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nanner
- Posts: 319
- Joined: Sat Jan 06, 2007 11:22 am
Re: Favorite Recipes
This tastes like sweet and sour chicken. The ingredients sound strange, but it really is good!
Apricot Chicken
4 oz. French dressing
9 oz. apricot preserves
1/2 envelope Lipton Onion Soup Mix
4 boneless chicken breasts (cut up)
Mix first three ingredients together, then add chicken. Bake in covered casserole @350 for 1 hr.
Good over rice, noodles or mashed potatoes.
Apricot Chicken
4 oz. French dressing
9 oz. apricot preserves
1/2 envelope Lipton Onion Soup Mix
4 boneless chicken breasts (cut up)
Mix first three ingredients together, then add chicken. Bake in covered casserole @350 for 1 hr.
Good over rice, noodles or mashed potatoes.
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mequilter9158
- Posts: 5687
- Joined: Sun Mar 04, 2007 10:16 am
Re: Favorite Recipes
nanner..............I've made that recipe time and time again, and still love it!! Usually make some white rice and some green beans to go with it, but I use 1/2 C french dressing & 1/2 C Apricot preserves, then pour that over some boneless chicken breasts that have been slightly browned in a small amount of oil. 45 minutes at 350, uncovered. Now that gives me an idea for supper tomorrow!!
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janciesquilts
- Posts: 540
- Joined: Mon Sep 24, 2007 4:02 pm
Re: Favorite Recipes
Does anyone have a recipe for a easy chicken soup. I have tryed and it does not come out good. HELP!!!
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Grammy2
- Posts: 4702
- Joined: Thu Nov 08, 2007 4:31 pm
Re: Favorite Recipes
Nanner, I've made that dish alot & everyone loves it. I use Russian dressing & its gooooodddd
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majik47
- Posts: 1513
- Joined: Wed Jan 10, 2007 1:39 am
Re: Favorite Recipes
Mary's (majik47) "Semi-famous" Cinnamon Rolls
(this makes 15 rolls and is easy to double)
1 pkg yeast
1/4 cup WARM water
1/4 cup lukewarm milk
1/4 cup sugar (or Splenda ;)for those who need to use that)
1/2 tsp salt 1 egg
1/4 cup softened margarine
2 1/2 - 3 1/2 cups flour
dissolve yeast in warm water, stir in milk, sugar, salt, egg, margarine and about 2 cups flour. Beat with wooden spoon until smooth. Add enough more flour to make a soft workable dough.
Turn out dough on a floured surface and knead for about 5 min. place in a lightly greased bowl, turn dough over, cover it up (You can stop here and refrigerate dough for up to 2 days if you need to) and let raise for an hour and a half or til doubled (it will take about 30 minutes longer if dough has been refrigerated)
Punch down dough and roll out into a 9 X 15 in rectangle.
I use about 3/4 stick of melted margarine and 1 cup sugar/Splenda + 1 tablespoon cinnamon to cover the dough.
Roll it up from the long side and cut into 1 inch slices. place slices slightly apart in a greased 9 X 13 pan and let rise again about 1 hour.
bake at 375 degrees for 25 - 30 minutes.
Glaze is 2 tbsp melted margarine 1/2 tsp vanilla and 2 cups powdered sugar, spread on top while rolls are still warm.
At my house, at this point it is important to grab one for yourself and get out of the way!
(this makes 15 rolls and is easy to double)
1 pkg yeast
1/4 cup WARM water
1/4 cup lukewarm milk
1/4 cup sugar (or Splenda ;)for those who need to use that)
1/2 tsp salt 1 egg
1/4 cup softened margarine
2 1/2 - 3 1/2 cups flour
dissolve yeast in warm water, stir in milk, sugar, salt, egg, margarine and about 2 cups flour. Beat with wooden spoon until smooth. Add enough more flour to make a soft workable dough.
Turn out dough on a floured surface and knead for about 5 min. place in a lightly greased bowl, turn dough over, cover it up (You can stop here and refrigerate dough for up to 2 days if you need to) and let raise for an hour and a half or til doubled (it will take about 30 minutes longer if dough has been refrigerated)
Punch down dough and roll out into a 9 X 15 in rectangle.
I use about 3/4 stick of melted margarine and 1 cup sugar/Splenda + 1 tablespoon cinnamon to cover the dough.
Roll it up from the long side and cut into 1 inch slices. place slices slightly apart in a greased 9 X 13 pan and let rise again about 1 hour.
bake at 375 degrees for 25 - 30 minutes.
Glaze is 2 tbsp melted margarine 1/2 tsp vanilla and 2 cups powdered sugar, spread on top while rolls are still warm.
At my house, at this point it is important to grab one for yourself and get out of the way!
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grandmaof12
- Posts: 729
- Joined: Wed Mar 28, 2007 11:36 am
Re: Favorite Recipes
oh thank u so much for your cinnamon roll receipe. I will certainly try it! all you girls have great receipes and am trying them a little at a time. Jan
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TooMuchFabric
- Posts: 1706
- Joined: Tue Jan 23, 2007 3:28 pm
Re: Favorite Recipes
I am looking for a peanut brittle recipe that anyone could make! The anyone is me.
Thanks, Jo Ann
Thanks, Jo Ann
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mcmema
- Posts: 4286
- Joined: Mon Apr 30, 2007 2:42 pm
Re: Favorite Recipes
majik47
thanks so much for the cinnimon bun receipt, ive been wqiting patiently for some one to post one!!!
jennie
thanks so much for the cinnimon bun receipt, ive been wqiting patiently for some one to post one!!!
jennie
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sewngran
- Posts: 94
- Joined: Sat May 19, 2007 9:00 am
Re: Favorite Recipes
I have been making this peanut brittle for over twenty years, and make it for family and friends at Christmas. It is always a hit and is easy to make. The coconut is optional, but I think it gives it a really good flavor when toasted.
Peanut Brittle
1 Cup Sugar
1/2 Cup White Corn Syrup
1/4 Cup Water
1 Heaping Tablespoon Butter
1 Cup Raw Peanuts
Pinch Of Salt
1 Teaspoon Vanilla
1/4 Teaspoon Butter Flavoring
1 Rounded Teaspoon Soda
1/2 Cup Toasted Coconut ( coconut is optional, and whether to toast is optional, but it sure adds a good flavor when toasted !)
Cook sugar, white corn syrup and water to soft ball stage. Add butter peanuts and salt, stirring constantly to hard crack stage (301 degrees).
Add flavorings, toasted coconut and lump free soda. Beat well and pour onto buttered cookie sheet. Spread thinly and set in a dry spot. ( on a cold day. I set the cookie sheet out on the patio table, and the brittle cools really fast ). When cool, crack into serving pieces and store in airtight container.
NOTE: This should be cooked on low to low medium heat. It will take longer, but if it is cooked on higher heat, the sugar and nuts can "burn" and brown too much and the brittle will have a bitter taste. After pouring, do not set around steam or moisture of any kind.
Peanut Brittle
1 Cup Sugar
1/2 Cup White Corn Syrup
1/4 Cup Water
1 Heaping Tablespoon Butter
1 Cup Raw Peanuts
Pinch Of Salt
1 Teaspoon Vanilla
1/4 Teaspoon Butter Flavoring
1 Rounded Teaspoon Soda
1/2 Cup Toasted Coconut ( coconut is optional, and whether to toast is optional, but it sure adds a good flavor when toasted !)
Cook sugar, white corn syrup and water to soft ball stage. Add butter peanuts and salt, stirring constantly to hard crack stage (301 degrees).
Add flavorings, toasted coconut and lump free soda. Beat well and pour onto buttered cookie sheet. Spread thinly and set in a dry spot. ( on a cold day. I set the cookie sheet out on the patio table, and the brittle cools really fast ). When cool, crack into serving pieces and store in airtight container.
NOTE: This should be cooked on low to low medium heat. It will take longer, but if it is cooked on higher heat, the sugar and nuts can "burn" and brown too much and the brittle will have a bitter taste. After pouring, do not set around steam or moisture of any kind.