The Unofficial Livejournal Cookbook

Orange & honey chicken

2008-07-17T02:38:31Z

I'd been threatening to try this out for weeks and tonight I finally got around to it. It turned out really good, so here's the recipe:

1 pack boneless, skinless chicken breast, diced
1 1/2 cups pure orange juice
1/2 cup honey
1 tsp ground ginger (I didn't have any fresh)
1/4 cup shredded carrots
1/3 cup all-purpose flour

Combine the juice, ginger, and honey in a bowl and place the chicken in the mixture to marinade for about 30 minutes.
Scoop the chicken out with a slotted spoon and place in a hot skillet. When it's almost cooked through stir in the carrots.
Once done, pour the chicken and carrots into a bowl and put about 1/2 cup of the remaining marinade in the pan. When it starts to boil whisk in the flour and then add the rest of the marinade. Continue to whisk until hot and smooth.

That's it! I served it over white rice and it was delicious. ^_^

Cross-posted

Chocolate Chip Cookies

2008-07-14T08:45:37Z

I just updated Veronika's Cookie Spot with my Chocolate Chip Cookie recipe! Enjoy!

Tough Challenge

2008-06-23T03:58:51Z

I am new to this community and I have a tough challenge for you all!
I have 7oz of quality Smoked Mozzarella Cheese. I meant to buy the fresh unsmoked stuff but was on my cell at the time while in the store and grabbed the wrong stuff.  I tasted the cheese when I got home and it has a VERY strong smokey flavor so it will need to be in a dish that will bring the strong taste down some.
Now the challenging part-- the recipe has to either be low sodium or be something that I can convert to a lower sodium version. Dont' be afraid to offer a recipe because you are afraid I wont' be able to convert it-- you would be surprised the things I can convert. But if it is a heavily salted dish then its probably not going to work.
Challenging part number two is that the only two meats that I will use are chicken and turkey. So no fish, beef, pork, etc.
Beyond that I'm up for suggestions! I just don't want to end up tossing the cheese as it is a nice high quality cheese and it was fairly costly.

Thanks!

Hello - Looking for variety

2008-06-20T21:57:03Z

Hello.

I'm new to your lovely community.

I am looking for a way to develop some variety in meals/deserts/sides with a very restrictive diet.

You see I am allergic, and have gag reflexes with all vegetables/fruit other than potatoes, and pumkins (only in pumkin pie). I am basically a meat eater, carnivore. I love most meat but am limited in cooking space and cookware. I do have a small (portable) convection/toaster oven, hot plate sorta dealy and a microwave. I also suffer from bad acid reflux, and irritable bowel syndrome so spicy foods are out of the question.

Currently, I make homemade pizza, sausage sandwiches, steak, chicken drumsticks dipped in shake-and-bake on a regular basis. So, I am looking for ways to include variation.

Any ideas?

Chocolate Thumbprint Cookies...

2008-05-26T19:01:36Z

Recipes for these and more at my page: http://cookie-spot.livejournal.com

V. =)

Paella Stir-Fry Recipe

2008-05-17T00:34:54Z

This is my favorite recripe for Paella stir-fry from Prevention Magazine:

http://buzz.prevention.com/paella-stir-fry/

Tried and true yogurt recipes?

2008-05-16T15:22:00Z

I have a large tub of organic Stoneybrook Farms full-fat plain yogurt that I need to use. We are not yogurt eaters typically and I would like to find some tested and family friendly recipes.

Ralph Brennan's Seafood Cookbook Blog

2008-05-06T21:11:03Z

Famous restaurateur Ralph Brennan, owner of Redfish Grill, Bacco, Ralph's on the Park in New Orleans, and Ralph Brennan's Jazz Kitchen at Disneyland, has a Blogspot blog that's been dishing up tasty postings for over a month now.

http://ralphbrennancookbook.blogspot.com

The blog is pulling content from the newly-published "Ralph Brennan's New Orleans Seafood Cookbook," co-written by food critic Gene Bourg. A long-time restaurant critic for the New Orleans Times-Picayune, Bourg adds historical flavor to the recipes in the book.

The blog is publishing on a daily basis and includes the mouthwatering photography of Kerri McCaffety, the "color photography Queen of New Orleans."

The blog posts delve into the culinary culture of the Gulf Coast, including the history of many popular Creole and Cajun dishes. Anyone interested in the perfect preparation of seafood will enjoy the lively writing and breathtaking photos on this blog.

Sausage Pasta Bake

2008-03-28T12:59:07Z

Here's an easy dish that makes lots of food. Good for feeding a bunch of people at once like the whole family or a potluck dinner. This one's also nice since you could assemble everything and then just pop it into the oven to bake 15-30 minutes before you plan to serve it.

Click for recipe and bigger photos

LJ: Lime Juice

2008-03-06T20:27:06Z

I love to add fresh lime juice to spicy foods like salsa and tacos; it doesn't overpower the other flavors, and it hums a nice back-up. However, I'm the only one in my house who does this. I've discovered that you can carve a lime into wedges and freeze them; whenever you need a little, simply pop one wedge into the microwave for 30 seconds or so. This process gets a lot of juice out of the lime.

bread starter

2008-02-26T16:46:01Z

How long does bread starter last in the freezer?

cooking_club @ 2008-02-15T12:18:00

2008-02-15T17:20:05Z

Mods, please let me know if this is not acceptable and I will gladly remove it. I've created a pollabout meal preparation in my journal but don't know how to code it to appear here. I'd love to hear what other families are doing. :)

Shrimp Po'boys with Remoulade Sauce

2008-02-13T02:23:56Z

Very quick. Very easy. Heartily endorsed by DH.

1 pound large shrimp, peeled and deveined
1 1/4 cups all-purpose flour
1/2 tsp Creole seasoning (I used Tony Chachere's brand)
1/2 cup milk
1 large egg
Oil
1/3 cup butter, melted
1 tsp fresh garlic, minced
4 French bread rolls, split (any type of crusty, sturdy hoagie will do)
Remoulade Sauce (recipe below)
Lettuce, shredded (I used Romaine)

Remoulade Sauce

1 cup mayonnaise
2 green onions (tops only), sliced
2 TBSP Creole mustard (if you are unable to find mustard marked Creole, you can use any spicy brown mustard)
1 tbsp fresh parsley
1 tsp fresh garlic, minced
1 tsp prepared horseradish

Prepare remoulade sauce first by mixing all ingredients together. Cover and chill until ready to serve. This will give time for the flavors to begin to meld.

Preheat oven to 450. Pour oil in large skillet, to a depth of approximately 2 inches. Heat oil to 375. Combine flour and seasoning in small bowl. In separate bowl, stir egg and milk together. Put shrimp in milk mixture and then dredge in flour. Set aside.

Combine melted butter and garlic. Spread on cut sides of rolls. Place rolls on baking sheet. Bake in preheated oven for 6-8 minutes. While rolls are baking, fry shrimp, in batches, 1 to 2 minutes or until golden. Take care to not leave the shrimp in too long. They will cook very quickly. Once shrimp cooks, place them on a paper towel covered plate to drain.

Spread baked rolls evenly with remoulade sauce. Add lettuce and shrimp, divided evenly. Serve sandwich with chips, if desired.

Valentine's Day Sweet Treats

2008-02-11T17:58:33Z

I'm a little surprised that our group has been kind of dormant lately. I'd like to start off this work week with a post for an easy V-Day treat :)

Milk-Chocolate Oreo-Cheesecake Truffles

* This is a variation of a recipe that a good friend makes, but she uses Baker's chocolate and her truffles are sickeningly sweet and a little on the gross side. The variation I came up with is a little richer and more "cheesecakey." On my last post on here I asked for some help with varying the recipe and came up with some great ideas.

You need:
1/2 to 3/4 package Oreo cookies
1 8oz block of cream cheese
1 1/2 tsp. vanilla extract
milk chocolate chips (I used Ghirardelli, but a plain Hershey's bar works well too)
sprinkles for decoration

In a food processor, combine 1/2 package of Oreo cookies, room temperature cream cheese, and vanilla. Puree until everything is mixed up nicely (but don't be afraid to leave some cookie chunks). Stick your cream-cheese/cookie mixture in the fridge for about half and hour to chill before rolling them into small balls.

Melt chocolate chips (I prefer milk chocolate to semi-sweet, white, or dark... but that's a personal preference) in a double broiler or in a microwave. Use a trident-style dipping fork to dip rolled cheesecake balls in the chocolate. Before the chocolate dries, cover the balls in sprinkles. Freeze for 3 minutes to "set," then store in the fridge until ready to serve.

I made these for my boyfriend last week and they were YUMMY!!!!

Fish/Veggies

2008-02-06T00:50:28Z

Hello everyone. As of tomorrow I'm completely giving up meat for Lent. This gives me the perfect opportunity to make something with the salmon, shrimp, crawfish, and tilapia I have sitting in my freeze. Does anyone have some good recipes for this stuff, and also, any vegetarian recipes are good too. I want to make the next 40 days as tasty as possible! Thanks!

ideas for Valentine's Day

2008-02-04T18:08:18Z

Hi everyone. My new boyfriend is a self professed "choco-holic" I want to make him something really special for Valentines Day to take to work with him and share with his buddies. I was thinking of making some oreo cheesecake truffles that a friend of mine at work makes, but i don't like how hers turn out 90% of the time (the chocolate coating is too bitter and the sickeningly-sweetness makes me feel icky). Does anyone make these that can share a recipe, or are there any other ideas?

Thanks!

PS: Her recipe is a blend of crushed up oreos and cream cheese covered with melted bakers chocolate.

mmm.

2008-02-04T06:16:15Z

This is just for fun:

http://www.chrisyates.net/reprographics/index.php?page=617

Turkey White Chili

2008-01-29T02:16:00Z

Anyone still using this community? Time for another easy recipe. Very fast prep and easy to make. Basically all you have to do is chop some vegetables, measure some seasonings, and then mix it all together. I halved the original recipe and found it was pretty spicy for us (we like things up to about medium spiciness) so this recipe tones it down just a little.

Click for recipe and bigger photo

how long will homemade eggnog keep?

2007-12-24T23:11:56Z

Yesterday I made eggnog. But I have a question.

How long will it keep? Would it last until tomorrow when my sister and her family comes over for C'mas? Would it keep long enough for me to bring it to a New Year's Eve party?

I used the pasteurized eggs to make sure we wouldn't get sick from raw eggs. But all in all, 4 quarts of cream, not to mention 3 cups of rum in one bowl and replaced that with fat-free half-and-half in the other bowl. Plus 12 pasteurized eggs and 1 pound of confectioner's sugar, if that matters. So there are two large bowls of eggnog in the fridge just covered with plastic wrap for now. I'd really hate to throw it all away, but I will if it would be unsafe to drink.

Your thoughts?

x-posted to every food-related community I'm in

cooking_club @ 2007-12-04T21:15:00

2007-12-05T05:16:04Z

I decided that for my christmas party I don't want to be in the kitchen the whole time cooking so we are going to do desserts, wines and horderves. What recipes always go over great at your parties?

The facts:
25-30 people for horderves, drinks and dessert
Ages ranging from 18-25
at our home
starting around 8pm

I've never thrown a party before. I need help. Anyone have any pointers?

cooking_club @ 2007-11-30T17:57:00

2007-11-30T22:59:31Z

I have a whole rabbit, and no idea what to do with it or how to prepare it. Any suggestions?

I've cut off the legs, taken out the ribs, and cut the loin into three pieces.

Where do I go from here?

Christmas party!

2007-11-24T12:20:24Z

So, I am having an x-mas party on December 8. It will be about 10-12 women, at my new apartment. Along with the stress of having a new apartment, I now have the stress of planning all the food and drinks. On the bright side, everyone has offered to bring something, but they would prefer if i told them exactly what to bring.

I didn't really want it to be a full 5-course meal, but rather a bunch of different appetizers, side dishes, etc. To make things complicated, I have 3 vegetarians (as in no meat/fish/dairy) and I want everyone to be satisfied! I don't expect the vegetarians to be able to eat everything, but I also don't want them only eating the food that they bring. I have thought of making a recipe I have with lentils, tomatoes and beans which is really nice, but then I have the problem of what goes well with that?? I have brainstormed ideas such as a pasta salad or green salad, bruschetta, veggies/dip, etc. What else could I ask the people to bring? Something small with meat would be nice. And should I provide the drinks or ask them to bring some? There will be no alcohol.

Please help! This is my first party here and for some reason its making me really nervous. Thanks in advance.

cooking_club @ 2007-11-20T18:49:00

2007-11-20T23:51:08Z

Hi, Folks,

I'm looking for a good fudge recipe and i'm hoping y'all can help me. I want the type of fudge where you bite into it and have a religious experience. LOL. The kind that makes you cry in pure chocolate bliss.

I found a killer brownie recipe but haven't had any luck with fudge.

thanks,
Galina

chicken curry help please?

2007-11-08T16:57:34Z

hello!

i am in search of a good, easy chicken recipe, and i did stumble across one. i have all ingredients, but i'm worried it may be a bit bland. anyone have some hints as to how i can spice this up?

1 1/2 tbsp red curry paste
1 can coconut milk
2 cloves garlic
2 cups water
1 cube chicken base
1 small can bamboo shoots
8 fresh basil leaves (torn in half length ways)
2 large chicken breasts (cooked and thinly sliced)
2 cups large green beans
salt, to taste (about 1/2 tsp)

suggestions? help?

thank you!

pot roast?

2007-10-19T07:03:22Z

Hey guys,

I'm looking for a recipe for pot roast.

Specifically:
-big chunk of beef
-onions
-potatoes
-carrots

Not:
-coffee
-tomatoes
-Worcestershire
-slow cooker (do not have)

The simpler the better! Also, my dad is amazingly picky, and I for some reason just love the taste of carrots cooked in beef broth. Can you help? Anyone? Anyone?