Today's Recipes -
Banana Muffins Recipe | Scotch
Lamb Cutlets Recipe |
Icescape Clone | Dill Bread Recipe
| Recipes for a Smoker (4
Recipes) | John's Pork Chops
Recipe | Pork Chop Onion
Rice Bake Recipe | Sweet and
Sour Pork Recipe |
Requests, Replies and Tips
Marvis wants to know
what is the best plum for making plum jelly
- Janis like some tried
and tested recipes for potatoes in packets cooked on the grill
Julie wants to know how long do you cook steaks and pork chops on a
- Sylvia would like to know if any one has used Pyramid Pan
Silicone Baking Mat-
- Linda would like a recipe for potato salad. It had sweet pickles,
eggs, vinegar, mustard and mayo in it.
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Everyday Recipes from Our Recipe Family.
Everyday recipes made from ingredients found in most pantries.
Experienced plum jelly makers,
what is the best plum for making plum jelly?
I have made plum jelly for many years and declared it my favorite jelly!
However, this year some close friends gave me an abundant amount for jelly. I
made it, froze remaining juice for jelly at another time. We do not like it.
Beautiful, good texture, perfect jell and very tart followed about unpleasant
bitterness. The little trees came from a purple grafted tree. After Googling. I
have concluded the pretty small red plum has a peeling that gives it bitter
flavor when cooked prior to juicing. My efforts were futile! Any suggestions for
future plum jelly making preferences?
Marvis in Texas
I would like some tried and tested recipes for potatoes in packets cooked on the
grill. I would appreciate any help with this.
Crunchy Oatmeal Banana Muffins Recipe
The secret to good muffins is not to over-mix. The riper the
banana, the sweeter, and toast the pecans first - you'll be glad you did. I only
make six because they don't stay crunchy for long and the tops are the best part
1/3 cup finely diced toasted pecans
1 tablespoon brown
1 tablespoon vegetable oil (or melted butter)
2/3 cup rolled oats
3/4 cup all purpose flour
1/3 cup sugar
3/4 teaspoon baking powder
teaspoon baking soda
1/8 teaspoon salt
1/4 cup milk (I use 1% low fat)
1/4 cup vegetable oil (I use extra light olive oil)
1 large egg
mashed ripe banana (a 7 ounce banana, mashed with a fork)
1 1/2 teaspoons
1/3 cup diced pecans
1. Preheat oven to 375° F.
Grease a 6-cup muffin pan or insert paper liners.
2. Finely dice 2/3 cup
toasted pecans and set aside.
3. For the topping, combine half of the
nuts (1/3 cup), brown sugar & oil in a cup and set aside.
4. In a large
bowl combine the oats, flour, sugar, baking powder, baking soda, and salt.
5. In a smaller bowl using a hand mixer on low speed, beat the milk, oil,
egg, banana, and vanilla until smooth, about 20 seconds.
6. Fold banana
mixture into flour mixture, followed by remaining 1/3 cup pecans.
Divide batter between muffin cups & top each one with nut mixture, pressing down
lightly. Bake for 20-25 minutes (23 minutes works for me).
Anna in Sweden
Click Here to Print this Recipe
If you grow your own herbs and
have an excess of in this case Rosemary (grows like a weed here) - keep it well
trimmed and use the cuttings straight on the coals or spare parts of grill when
BBQing, great smell and for some reason promotes appetites. Be prepared for
uninvited guests!!!! :-)
Scotch Lamb Cutlets Recipe
16 French trimmed Scotch Lamb Cutlets
1 garlic clove,
peeled & crushed
1 tsp. of sumac, plus a little extra to serve
4 tbsps. extra-virgin olive oil
Juice of a small lemon
Prepare the dressing for the lamb by placing the crushed
garlic, sumac, dried oregano, olive oil and lemon juice in a small bowl, stir
and set aside.
Preheat the BBQ. Season the cutlets on both sides with a
little salt and freshly ground pepper and place on the hot grill for 2-3 minutes
(medium rare) each side, spooning over a little of the lamb dressing for the
Sear the fat by holding the cutlets fat side down for one minute
with a pair of tongs. You may need to cook the cutlets in batches and very thick
chops may take a minute or two longer. Alternatively, if you do not have a BBQ,
you can cook the cutlets on a hot griddle pan on the stove as above.
the cutlets on a warm serving platter and sprinkle with a little extra sumac and
serve with your favourite accompaniments.
(='.'=) Sylvia in
to Print this Recipe
How long do you cook steaks and pork chops on a grill. I want
them to be cooked but not dry. How do you know if they are done. Any help would
Cinnabon's Strawberry Icescape Clone
1 cup water
1/4 cup granulated sugar
cups crushed ice
4 ounces frozen strawberries
4 large strawberries
1/4 cup lemon juice
1/4 cup Hershey's strawberry syrup
Combine the water and sugar in a cup and stir until the
sugar is dissolved.
Add this sugar syrup to other ingredients in a
Blend on high speed until the drink is smooth. Serve in two
This is a copycat recipe I found somewhere on the
Anna in Sweden
Click here to print this recipe
A lot of our members have asked what
software I use for organizing my person recipes.
I use Home
for my personal recipes.
free 2 week trial of this software,
Has anyone used https://www.amazon.co.uk/Pyramid-Pan-Silicone-Baking-Mat/dp/B00A29VVJS?
I have and I'm impressed, so impressed bought one for each of my DILs. I have
cooked various things on mine, including chicken, sausages, chops and love the
fact that you don't have to turn anything AND after a quick rinse you can pop
the mat in the dishwasher.
I used to have a
recipe for potato salad. It had sweet pickles, eggs,
vinegar, mustard and mayo in it. Don't remember what else. Can
someone share their favorite recipe for this.
Hello again everyone. This is
the recipe I have for dill bread for Sylvia and anyone else who would like to
try. This is a yeast raised bread. It also uses ricotta cheese instead of
cottage cheese, though cottage cheese probably will be OK. I always use bread
flour, or strong flour for this and coarsely chopped fresh dill. Though this may
seem to be a bit time consuming, the actual hands on time isn't much.
1 pkg yeast
1/2 cup warm
2 tbsp sugar
1 egg (beaten)
3-1/2 cups ± bread flour
ricotta cheese (drained)
1/3 cup chopped onion (use Vidalia if in season)*
1/2 cup chopped fresh dill
1/4 tsp baking soda
1-1/2 tsp salt
Dissolve yeast in water; add sugar, egg, 1 cup of the flour and
stir. Then add the onions, dill and ricotta cheese. Stir well and let sit until
“foamy” for about ˝ hour.
Mix the salt and soda with the one cup of the
remaining flour; add to the dough; add another cup of flour and then knead in
the remaining flour until the dough is smooth and elastic. The dough should
still be soft but not sticky.
Let rise until double in size… usually an
hour or so… depending on room temperature. Gently deflate the dough, knead
slightly and fit into a greased bread pan. I usually braid the dough and then
fit it into the pan. Brush the top with an egg wash and sprinkle with dill
seeds. Let rise until doubled in size.
Makes one large loaf… or 2 small
loaves… or one small loaf and several rolls. Bake at 350 for about 40 minutes.
When done, brush the top with melted butter and place a damp towel over the top
of the loaf. Before the loaf is cool sprinkle it with coarse salt.
*Though I haven't yet tried, maybe next time I will use a combination of onions
I hope everyone who tries this bread will enjoy it.
Anyone with questions please ask and of course as I always say, feel free to
Jerry from Upstate NY
Click Here to Print this Recipe
My mother is having trouble
swallowing food. Can you take regular food and put it in a food processor. How
do you make it softer without the food being like baby food.
Recipes for a Smoker (4 Recipes)
requested recipes for a smoker. The third recipe is from Abbey who shared it in
a 12/15 newsletter. I hope these are helpful.
Makes 15 - 16 servings
2 cups dry sherry
1/2 cup white wine vinegar
1/2 cup teriyaki sauce
5 cloves garlic, minced
1 medium onion, chopped
1/3 cup firmly packed brown sugar
3 (3 lb.)
wood chips, soaked
Combine dry sherry,
vinegar, teriyaki sauce, garlic, onion and brown sugar in a large, shallow dish.
Place chicken in dish turning once in marinade. Cover and refrigerate several
hours or overnight, turning chicken occasionally.
Prepare wood and charcoal
fire in smoker. Place wood chips on coals. Place water pan in smoker, and pour
in marinade; finish filling with water.
Spray grill rack with non stick spray
Place chickens on the grill rack. Insert meat thermometer, making sure it does
not touch bone (or plan to use an instant-read thermometer instead).
with smoker lid; cook 3 1/2 to 4 1/2 hours or until meat thermometer reads 185°F
degrees. Refill water pan and add charcoal as needed.
Smoked Turkey Recipe
1 tbsp. black pepper (coarse ground)
1 tbsp. white pepper
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. paprika
1 tbsp. sage
1 tbsp. dill weed
Charcoal Water Smoker
1 or 2 turkeys, 12-18
20 lbs. fresh, dry charcoal
Up to 10 qts. very hot to boiling water,
4-5 qts. to be used at the beginning; the remainder to be added after 4 hours
2 lbs. hickory or mesquite wood chips which have been soaked in water for at
least 30 minutes prior to use
Prepare the seasoning mixture
Just before lighting the charcoal, begin soaking the wood chips.
After the charcoal has been lit, do not put the turkey in the smoker for at
least 15 minutes and not until the coals are hot and the flame has died down.
Wash the turkey with warm water thoroughly, inside and out. Remove all excess
fat in and around the chest cavity. If the turkey has been frozen, make sure
that it is completely thawed. Sprinkle the seasoning mixture all over the turkey
and inside the chest cavity.
When the coals are ready, first, place the
hot water in the water basin of the smoker, making sure not to spill any water
on the hot coals. Then place the turkey in the smoker, one per rack. If the
smoker has two racks, two turkeys may be cooked at the same time. One can also
place a turkey in the lower rack and place three whole chickens (see the recipe
for Smoked Chickens) on the upper rack. After 4 hours, remove the three cooked
chickens and replace with three more to be cooked. Cover the smoker with its
After the smoker has reached its recommended cooking temperature,
put about 1/8 of the wood chips on the hot coals. Drain as much water off the
chips as possible before putting them on the coals. Repeat this process about
every 45 minutes to 1 hour. It is helpful to stir the charcoal just prior to
adding the wood chips.
After 3 hours, begin adding 2 to 3 pounds of fresh
charcoal to the hot charcoal, every 45 minutes to an hour. It is best to add the
fresh charcoal half way between the time of adding the wood chips. After 4
hours, add enough hot water to the water basin to bring the water level to 4 or
Cook a 12 to 14 pound turkey at least 6 hours and a 16 to 18 pound
turkey at least 8 hours. Remove from the smoker, serve hot or let cool and
For an unusual smoked taste, use a mixture of 50% table wine and
hot water for the water bath.
Abby's Jack Daniels
Rack of Ribs
1/2 cup Turbinado sugar
2 Tbs. Granulated garlic or
1 Tbs. Garlic powder
1 tsp. Cumin
2 tsp. Black pepper
4 Tbs. Paprika
Pull off membrane from back of Ribs. Mix together all ingredients
until well blended. Rub onto ribs and marinate for couple of hours or overnight.
Smoke ribs for 5-6 hours at 250. Keep pan covered with tin foil for 2 ˝ hours
remove foil and continue to bake. After about 4 hours brush Jack Daniels Sauce
on ribs and continue to bake. Baste 2-3 times during the last hour.
Jack Daniels Sauce Recipe
1 bulb Garlic
2/3 Cup Water
1 Cup Pineapple Juice
1/4 Cup Teriyaki Sauce
1 Tbs. Soy Sauce
1 1/3 cups Dark Brown Sugar
3 Tbs. Lemon Juice
Minced White Onion
1 Tbs. Jack Daniels Whiskey
1 Tbs. Crushed Pineapple
1/4 tsp. Cayenne Chili Pepper*
Cut about 1/2-inch off of
top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery
skin from the garlic, but leave enough so that the cloves stay together. Put
garlic into a small casserole dish or baking pan, drizzle olive oil over the
garlic, and cover with a lid or foil. Bake in a preheated 325F oven for 1 hour.
Remove garlic and let it cool until you can handle it. Combine water, pineapple
juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over
medium/high heat. Stir occasionally until mixture boils then reduce heat until
mixture is just simmering. Squeeze the sides of the head of garlic until the
pasty roasted garlic is squeezed out. Discard remaining skin and whisk to
combine. Add remaining ingredients to the pan and stir.
Let mixture simmer
for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and
syrupy. Make sure it doesn't boil over. *I didn’t add Cayenne Chili Pepper as we
can’t eat anything spicy.
Abby Hot Atlanta.
Click Here to Print all four of these smoker recipes
Pork Chops Recipe
pork chops; 1/2-3/4-inch thick
Salt and pepper; to taste
4 md Potatoes; peeled and sliced
2 lg Onions; sliced
1-1/2 c Sour cream
1/2 ts Dry mustard
Coat chops with flour. Brown with garlic
in 2 tablespoons oil. Season with salt and pepper. Place potatoes in the bottom
of baking dish large enough to hold chops without crowding. Place chops on top.
Separate onion slices into rings; place over chops. Combine sour cream and dry
mustard, pour over all. Cover pan with foil and bake at 350F for 1 1/2 hours.
Remove foil from pan and bake a little longer until top is nicely browned.
Click Here to Print this Recipe
Pork Chop Onion Rice Bake Recipe
4 Pork chops
1 package onion soup mix
1 cup raw rice
cup hot water
1 can mushrooms
Brown pork chops or
chicken breasts, Line a 13x9 inch pan with foil, spray with PAM.Put rice in
bottom of pan. Reserve 1 tablespoon onion soup mix, and sprinkle the rest over
rice. Place mushrooms over rice, top with chops or chicken. Sprinkle reserved
onion soup mix over chops. Add 3 cups hot water. Cover with foil, bake at 350 F
for 45 minutes, remove foil and brown slightly for another 5 minutes.
Click Here to Print this Recipe
and Sour Pork Recipe
1-1/2 lb pork steak or 1 lb cooked ham
1 tb oil (optional)
1 cn (20-oz)
pineapple chunks packed in its own juice
1 c Liquid - pineapple + water
pk brown gravy mix
3 tb vinegar
1/4 ts minced ginger
1 chopped green
If you are using pork steak, freeze it just until
firm and then slice it into very thin strips. For ham, cut into long strips
about 3/8-inch on a side.
Brown meat in frying pan or wok,
use oil if necessary. Drain pineapple juice from canned pineapple into a
measuring cup and add water if necessary to get correct amount of liquid. Add
this to fry pan or wok. Stir in brown gravy mix, vinegar and ginger. Add
pineapple and green pepper. Simmer about 10 minutes, just until liquid begins to
thicken. Serve over rice.
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