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Recipes from you or your family
- Thread starter matahari
- Start date
No bananas!!
gman
Free Shrugs©
This user was banned
Guitar Hero
Old Fuck
Bald Motherfucker
Englishman
Grammar Goebbels
Cool. You can eat scrambled egg and blueberries, the rest of us can have sweet, healthy pancakes
I want you and FG to cook for me...forever lolCool. You can eat scrambled egg and blueberries, the rest of us can have sweet, healthy pancakes
NEW YORK-STYLE CHEESECAKE WITH FRESH STRAWBERRY TOPPING
yield: 12 to 16 servings
prep time: 1 hour
cook time: 1 hour 30 minutes
total time: 8 hours
A recipe for the classic New York-Style Cheesecake, along with a fresh strawberry topping. I picked Strawberries fresh from my garden
INGREDIENTS:
For the Cheesecake Crust:
8 whole graham crackers, broken into pieces
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
40 ounces cream cheese, at room temperature and cut into 1-inch pieces
1½ cups granulated sugar, divided
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 egg yolks
6 eggs
1 tablespoon unsalted butter, melted
For the Fresh Strawberry Topping:
2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
½ cup granulated sugar
Pinch of salt
1 tablespoon of smuckers strawberry jam
2 tablespoons lemon juice
DIRECTIONS:
1. Make the Cheesecake Crust: Adjust oven rack to lower-middle position and preheat oven to 300 degrees F. By hand or using a food processor, crush the graham crackers into fine crumbs. In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9-inch springform pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cook while the filling is prepared.
2. Make the Cheesecake Filling: Increase the oven temperature to 500 degrees F. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add ¾ cup of the sugar and the salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining ¾ cup of sugar and beat again on medium-low speed for 1 minute.
4. Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.
5. Scrape down the sides of the bowl, add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions.
6. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours.
7. Place the pan on a wire rack and cool for 5 minutes, then run a paring knife around the cake to loosen it from the pan. Allow the cake to cool until it is barely warm, 2½ to 3 hours. Wrap in plastic wrap and refrigerate until cold, at least 3 hours (the cheesecake can be refrigerated for up to 4 days).
8. Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
9. Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).
10. Serve the Cheesecake: To unmold the cheesecake, wrap a hot kitchen towel around the outside of the pan and hold in place for 1 minute. Remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (If you prefer you can leave the metal bottom under the cheesecake and place it on a serving plate.) Let the cheesecake sit at room temperature for 30 minutes before serving.
ok everyone I hope you all Enjoy!!!
yield: 12 to 16 servings
prep time: 1 hour
cook time: 1 hour 30 minutes
total time: 8 hours
A recipe for the classic New York-Style Cheesecake, along with a fresh strawberry topping. I picked Strawberries fresh from my garden
INGREDIENTS:
For the Cheesecake Crust:
8 whole graham crackers, broken into pieces
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
40 ounces cream cheese, at room temperature and cut into 1-inch pieces
1½ cups granulated sugar, divided
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 egg yolks
6 eggs
1 tablespoon unsalted butter, melted
For the Fresh Strawberry Topping:
2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
½ cup granulated sugar
Pinch of salt
1 tablespoon of smuckers strawberry jam
2 tablespoons lemon juice
DIRECTIONS:
1. Make the Cheesecake Crust: Adjust oven rack to lower-middle position and preheat oven to 300 degrees F. By hand or using a food processor, crush the graham crackers into fine crumbs. In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9-inch springform pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cook while the filling is prepared.
2. Make the Cheesecake Filling: Increase the oven temperature to 500 degrees F. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add ¾ cup of the sugar and the salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining ¾ cup of sugar and beat again on medium-low speed for 1 minute.
4. Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.
5. Scrape down the sides of the bowl, add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions.
6. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours.
7. Place the pan on a wire rack and cool for 5 minutes, then run a paring knife around the cake to loosen it from the pan. Allow the cake to cool until it is barely warm, 2½ to 3 hours. Wrap in plastic wrap and refrigerate until cold, at least 3 hours (the cheesecake can be refrigerated for up to 4 days).
8. Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
9. Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).
10. Serve the Cheesecake: To unmold the cheesecake, wrap a hot kitchen towel around the outside of the pan and hold in place for 1 minute. Remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (If you prefer you can leave the metal bottom under the cheesecake and place it on a serving plate.) Let the cheesecake sit at room temperature for 30 minutes before serving.
ok everyone I hope you all Enjoy!!!
Send me your address pl0x... imma movin' in...
NEW YORK-STYLE CHEESECAKE WITH FRESH STRAWBERRY TOPPING
View attachment 172325
yield: 12 to 16 servings
prep time: 1 hour
cook time: 1 hour 30 minutes
total time: 8 hours
A recipe for the classic New York-Style Cheesecake, along with a fresh strawberry topping. I picked Strawberries fresh from my garden
INGREDIENTS:
For the Cheesecake Crust:
8 whole graham crackers, broken into pieces
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
40 ounces cream cheese, at room temperature and cut into 1-inch pieces
1½ cups granulated sugar, divided
⅛ teaspoon salt
⅓ cup sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
2 egg yolks
6 eggs
1 tablespoon unsalted butter, melted
For the Fresh Strawberry Topping:
2 pounds strawberries, hulled and cut into ¼-inch slices (about 3 cups sliced strawberries)
½ cup granulated sugar
Pinch of salt
1 tablespoon of smuckers strawberry jam
2 tablespoons lemon juice
DIRECTIONS:
1. Make the Cheesecake Crust: Adjust oven rack to lower-middle position and preheat oven to 300 degrees F. By hand or using a food processor, crush the graham crackers into fine crumbs. In a medium bowl stir together the graham cracker crumbs and sugar. Pour the melted butter into the bowl and use a fork to toss the mixture until it is evenly moistened. Transfer the crumbs to a 9-inch springform pan and press evenly into the bottom of the pan. Bake the crust until it begins to smell toasted and starts to brown around the edges, about 13 minutes. Transfer pan to a wire rack to cook while the filling is prepared.
2. Make the Cheesecake Filling: Increase the oven temperature to 500 degrees F. Beat the cream cheese on medium-low speed for 1 minute. Scrape down the bowl, add ¾ cup of the sugar and the salt and beat on medium-low speed for another 1 minute. Scrape down the sides of the bowl, add the remaining ¾ cup of sugar and beat again on medium-low speed for 1 minute.
4. Scrape down the sides of the bowl, add the sour cream, lemon juice and vanilla, and beat on low speed for 1 minute.
5. Scrape down the sides of the bowl, add the egg yolks and beat on medium-low speed for 1 minute. Add the eggs, 2 at a time, beating for about 20 seconds between additions and scraping the bowl between additions.
6. Without touching the crust, brush the sides of the inside of the pan with melted butter. Pour the filling into the pan and bake for 10 minutes. Without opening the oven door, reduce the oven temperature to 200 degrees F and continue to bake until the center of the cheesecake registers 150 degrees F on an instant-read digital thermometer, about 1½ hours.
7. Place the pan on a wire rack and cool for 5 minutes, then run a paring knife around the cake to loosen it from the pan. Allow the cake to cool until it is barely warm, 2½ to 3 hours. Wrap in plastic wrap and refrigerate until cold, at least 3 hours (the cheesecake can be refrigerated for up to 4 days).
8. Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.
9. Place the jam in a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice, then pour over the strawberries and stir to combine. Allow to cool to room temperature, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours (the strawberry topping is best served within 1 day of making it).
View attachment 172326
View attachment 172327
10. Serve the Cheesecake: To unmold the cheesecake, wrap a hot kitchen towel around the outside of the pan and hold in place for 1 minute. Remove the sides of the pan, then slide a thin metal spatula between the crust and pan bottom to loosen, then slide the cheesecake onto a serving platter. (If you prefer you can leave the metal bottom under the cheesecake and place it on a serving plate.) Let the cheesecake sit at room temperature for 30 minutes before serving.
View attachment 172338
View attachment 172336
View attachment 172337
ok everyone I hope you all Enjoy!!!
If you love choco pancakes, add nestle quick choco powder to the batter.
Crockpot Broccoli Cheese Soup
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3 hours. Do not add salt.
1 Sauté onion and in butter.
It was a hit hope you all Enjoy!
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3 hours. Do not add salt.
1 Sauté onion and in butter.
It was a hit hope you all Enjoy!
Gramps
Stinky Sex... just because.
2 lbs pork chops cut to 1 inch cubes
1/2 cup soy sauce
1/2 cup red wine or distilled vinegar
1 red onion halved and sliced
2 cloves garlic minced
Mix all ingredients in a pot and cook on stove for roughly 1 hour on medium - high heat.
If sauce gets low add some water.
Add a tablespoon or 2 of sugar to taste once cooked, stir and serve.
There you have Filipino Adobo.
1/2 cup soy sauce
1/2 cup red wine or distilled vinegar
1 red onion halved and sliced
2 cloves garlic minced
Mix all ingredients in a pot and cook on stove for roughly 1 hour on medium - high heat.
If sauce gets low add some water.
Add a tablespoon or 2 of sugar to taste once cooked, stir and serve.
There you have Filipino Adobo.
Yum!Crockpot Broccoli Cheese Soup
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli
Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3 hours. Do not add salt.
View attachment 181142
1 Sauté onion and in butter.
View attachment 181143
View attachment 181144
View attachment 181145 View attachment 181146
It was a hit hope you all Enjoy!
I'm gonna try this next week
Gramps
Stinky Sex... just because.
Eat in moderation. It's one of my favorites, but I can't eat it anymore... it will kill you lol.
P.S. Sautee the onions and garlic for a second before adding the liquid and meat. I forgot.
I'm going to try this very soon!
Cream Cheese Pumpkin Bread
1 c
pumpkin
2 c
granulated sugar
3/4 c
brown sugar
4
egg whites
1/2 c
fat free milk
1/4 c
canola oil
2 c
flour
2 1/2 tsp
baking powder
2 tsp
pumpkin pie spice
1/4 tsp
salt
8 oz
cream cheese softened
1/2 tsp
cinnamon
Cream Cheese Pumpkin Bread
1 c
pumpkin
2 c
granulated sugar
3/4 c
brown sugar
4
egg whites
1/2 c
fat free milk
1/4 c
canola oil
2 c
flour
2 1/2 tsp
baking powder
2 tsp
pumpkin pie spice
1/4 tsp
salt
8 oz
cream cheese softened
1/2 tsp
cinnamon
I've done this one a few times and it's always really good!
Lemon Chicken
INGREDIENTS:
1-2 tbsp olive oil
5-6 cloves of garlic, minced
1/3 cup of chicken broth
Zest from 1 lemon
Juice from 1 lemon
1/2 tsp dried oregano
1/2 tsp fresh thyme leaves
3 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Two sprigs of fresh thyme
1 lemon cut into 4 wedges
DIRECTIONS:
Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!
Lemon Chicken
INGREDIENTS:
1-2 tbsp olive oil
5-6 cloves of garlic, minced
1/3 cup of chicken broth
Zest from 1 lemon
Juice from 1 lemon
1/2 tsp dried oregano
1/2 tsp fresh thyme leaves
3 boneless, skinless chicken breasts
Sea salt and freshly cracked pepper, to taste
Two sprigs of fresh thyme
1 lemon cut into 4 wedges
DIRECTIONS:
Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Heat the olive oil in a skillet over medium heat; add the minced garlic and cook, stirring constantly, for 1 minute, making sure not to burn the garlic. Add the chicken broth, lemon zest, lemon juice, oregano, and thyme leaves to the pan. Pour the mixture into the baking dish. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste. Place the chicken in the baking dish along with the lemon wedges and the two sprigs of thyme.
Place into the oven and bake, basting occasionally, for 30-40 minutes or until the chicken is cooked through and the juices run clear. Remove from the oven and let the meat rest for 5 minutes before slicing. Drizzle the pan sauce on top of the slices of chicken and serve. Enjoy!
Another winner at my house. I liked it because it was cheap and healthy.
French Dip Sandwiches
I didn't serve with fries btw. That would be weird to me.
French Dip Sandwiches
I didn't serve with fries btw. That would be weird to me.
I'm going to try this very soon!
Cream Cheese Pumpkin Bread
1 c
pumpkin
2 c
granulated sugar
3/4 c
brown sugar
4
egg whites
1/2 c
fat free milk
1/4 c
canola oil
2 c
flour
2 1/2 tsp
baking powder
2 tsp
pumpkin pie spice
1/4 tsp
salt
8 oz
cream cheese softened
1/2 tsp
cinnamon
I'm going to try this very soon!
Cream Cheese Pumpkin Bread
1 c
pumpkin
2 c
granulated sugar
3/4 c
brown sugar
4
egg whites
1/2 c
fat free milk
1/4 c
canola oil
2 c
flour
2 1/2 tsp
baking powder
2 tsp
pumpkin pie spice
1/4 tsp
salt
8 oz
cream cheese softened
1/2 tsp
cinnamon
I really think this could be a really good one!
Tonight I cooked chicken teriyaki served with rice and a salad. Very good!
Ingredients Serves 6
I didn't put chili sauce in. I don't like hot food, but the chicken was very tender and very flavorful. This was so easy and I will be doing it again.
Ingredients Serves 6
- 2 1⁄2 lb boneless, skinless chicken breast, cut into 2 inch pieces
- 1⁄2 cup soy sauce
- 1⁄2 cup honey
- 3 whole garlic cloves
- 1 hot chili sauce, optional
- Add chicken to a crock pot with soy sauce, honey, garlic cloves and hot chili sauce, if using.
- Set the crock pot to Low and cover.
- Stir after 2 hours and then cook an additional 2 hours.
- Remove garlic cloves.
I didn't put chili sauce in. I don't like hot food, but the chicken was very tender and very flavorful. This was so easy and I will be doing it again.
