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Post by angeldaae on Jul 13, 2016 8:48:46 GMT -5
Maybe we can make this a sticky...
Let's post all the classic GDT recipes we've shared a thousand times over the years. I'm talking Hols Balls, BB's Crockpot Pulled Pork, and -what were they called?- Crack Cookies!
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Post by latinosunshine on Jul 13, 2016 9:00:38 GMT -5
There is a chocolate cake recipe I would love to see posted. Forget whose it was
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Post by Admin on Jul 13, 2016 9:22:43 GMT -5
Cowboy's?
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Post by corgi on Jul 13, 2016 10:00:11 GMT -5
Maybe we can make this a sticky... Let's post all the classic GDT recipes we've shared a thousand times over the years. I'm talking Hols Balls, BB's Crockpot Pulled Pork, and -what were they called?- Crack Cookies!
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Post by aulait on Jul 13, 2016 10:05:28 GMT -5
Here's Cowboy's chocolate cake with hot chocolate buttercream. It's amazing www.whatmegansmaking.com/2011/04/dark-chocolate-cake-with-hot-chocolate-buttercream-icing.htmlDark Chocolate Cake with Hot Chocolate Buttercream Icing Ingredients: Cake: 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup Dark Cocoa Powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong black coffee 1 cup buttermilk, room temperature 1/2 cup vegetable oil 1 tablespoon pure vanilla extract Icing: (makes enough to frost 24 cupcakes or one 8-inch layer cake. If you want extra icing for decorating the cake, I would do 1 1/2 times the recipe.) 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/2 cup unsweetened cocoa powder 1/2 teaspoon salt 2 1/4 cup powdered sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons milk 1/2 cup heavy cream 1/3 cup powdered hot chocolate mix (I used nestle hot cocoa mix) Directions: For the cake: Preheat oven to 350 F. Prepare 2 x 9″ cake pans with butter and flour or parchment paper. Sift the dry ingredients into the bowl of electric mixer. Add the remaning ingredients to the bowl. With paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer). The batter will be liquidy. Pour into prepared pans. Bake for 20 minutes, then rotate the pans in the oven. Bake 15 minutes longer or until a toothpick comes out clean – approximately 35 minutes total. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool. For the icing: Cream together butter, cocoa powder and salt. The mixture will be very thick. Scrape down the sides of the bowl and add the powdered sugar. With the mixer on low, mix in powdered sugar while slowly adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a separate bowl, stir together heavy cream and hot chocolate mix. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of hot chocolate mix and cream.
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Post by dahnuh on Jul 13, 2016 11:19:59 GMT -5
Does anyone remember Slinky's tiramisu? I need to get that recipe back!
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Post by digplantweed on Jul 13, 2016 12:53:59 GMT -5
Shroomie's Spinach & Tilapia (or my version of it)
Half a yellow onion, diced small Carton of grape tomatoes, halved (or two full-sized tomatoes, diced) FF or LF low-sodium chicken or vegetable broth Bag of baby spinach 4 tilapia filets (I buy individually wrapped/frozen and thaw as needed before cooking them) 1 Lemon 1 tbsp Olive oil S&P to taste
Place tilapia filets on a plate, squeeze juice of half the lemon over them, dust lightly with S&P.
Heat olive oil in 12" skillet and saute the onions -- don't brown them crispy, but cook til wilted and taking on color. Add tomatoes; cook and stir three minutes or so. Add broth to about 1" depth.
When broth is simmering, place tilapia filets in pan. After about 3 minutes, carefully turn them over. Cover with baby spinach, add juice of the other half of lemon, and dust lightly with S&P. Cover skillet. When spinach is fully wilted, fish will be cooked through (about 4 minutes, but keep an eye on it).
Place a serving of spinach on each plate, place fish on top, using a slotted spoon to put tomato/onion mixture on top of fish.
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Post by Connie122516 on Jul 13, 2016 13:16:40 GMT -5
How about Alfa's Chicken and Dumplings?
Slow cooker chicken and dumplings
Source: Alfa, GDT
1 onion, diced 2 packages of skinless, boneless chicken breasts 4 cups of Cream of Chicken soup (I made my own; you can use 2 cans of the premade stuff) 1/4-1/2 cup white wine 1-2 cups chicken broth or stock Poultry seasoning Dried thyme s&p 2 sacks of frozen, mixed veg 1 can of biscuits (I used Grands)
Put the onion in the slow cooker first. Cut the chicken into chunks and put that on top. Cover with the cream o chicken, the white wine, 1 cup of the broth, and seasonings. Cook on low for 7 hours. (more)
After 7 hours, give everything a good stir, add the frozen veggies, then turn the crockpot up to high.
**If your gravy looks really thick, add another cup of the broth or stock now.
Cut the biscuits into 1/8ths, and drop them all over the top of the mix. Push them down a little, so the gravy covers them.
Cook for 45 minutes to one hour, or whenever they look done and not sticky.
Serve it in a soup bowl with a spoon.
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Post by sissym on Jul 13, 2016 18:03:52 GMT -5
Holand’s honey garlic meatballs
2 lbs lean ground beef 1 cup dry fine bread crumbs 2 eggs 1 tsp seasoning salt
1 Tbsp butter 6 cloves garlic, minced ¾ cup ketchup ½ cup honey ¼ cup soy sauce
Preheat oven to 500. Combine first 4 and make walnut sized balls. Bake spread out on jelly roll pans for 8 mins, turn them over and bake another 8 minutes.
While baking, soften garlic in butter in large frying pan. Add rest, simmer. Add balls and simmer to coat. Serve with rice.
Even better the second day.
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Post by josephine on Jul 13, 2016 20:57:10 GMT -5
Here is a recipe from Azure that my family enjoys. Thank you Azure!
CHICKEN IN WHITE WINE AND YOGURT SAUCE 4 chicken breasts, skinned and split 4 tbsp. butter 3 tbsp. flour 1/2 c. chicken broth 3/4 c. low fat yogurt 1/4 c. white wine 2 tsp. grated lemon rind Freshly ground pepper 1/2 c. sliced mushrooms Melt 2 tablespoons butter in a shallow baking pan. Place chicken breasts in the pan. Bake at 350 degrees, uncovered, about 30 minutes. Meanwhile melt remaining butter in a sauce pan. Add flour and cook briefly stirring. Add broth, stirring constantly, until mixture is thick and smooth. Add yogurt, wine, lemon rind and pepper, stirring until blended. Remove pan from oven, turn each chicken breast. Cover with sliced mushrooms and pour on sauce. Bake uncovered for 30 minutes.
So good soaking that up on rice. And if you serve it with, say, broccoli, the sauce is great over the vegetable too.
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Post by sissym on Jul 13, 2016 21:42:40 GMT -5
I am not sure if this is the recipe that is what is referred to as " crack cookies" but I will post it in case it is.
SALTINE CRACKER TOFFEE
Saltines (crackers) 2 sticks butter 2 c. brown sugar 12 oz. pkg. chocolate chips
Lay crackers side by side in 10"x15" jelly roll pan (cookie sheet with edge). Bring butter and sugar to boil and continue boiling until soft ball stage.
Pour toffee over crackers. Bake in 400 degree oven for 5 to 7 minutes. Watch carefully so doesn't burn.
Sprinkle chips over toffee/crackers and return to oven for 30 seconds to melt. Spread evenly over toffee/crackers. Cool to set and harden. Crack and enjoy.
Pecan Bark
1 cup unsalted butter, no substitutes 1 cup firmly packed brown sugar 1 cup chopped pecans 24 graham cracker squares
Preheat oven to 350 degrees. Line a 10 X 15 inch cookie sheet with aluminum foil. Lightly grease the foil. Place graham crackers on the cookie sheet in one layer. (it should fit exactly 24.) Sprinkle pecans evenly over the top and set aside. Melt butter in a small saucepan. Add brown sugar, and stir until the mixture boils. Boil for 1 minute. Pour mixture evenly over graham crackers and pecans. Bake for 10 minutes. Remove from oven, and immediately place the hot cookie sheet in the freezer. Remove the pan after 1 hour and break the bark into pieces. This candy does not need to be refrigerated.
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Post by gmaroundthecorner on Jul 13, 2016 22:07:41 GMT -5
This is a great idea Angel! I can't get over how grown-up your little girl looks in that picture.
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Post by tamster59 on Jul 13, 2016 23:42:03 GMT -5
This is going to be awesome! Especially for Hols, Alfa, and everyone who gets consistently asked for the same recipes over and over.
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Post by loras65 on Jul 14, 2016 6:28:30 GMT -5
I know people ask for this one occasionally as well.
PaxilRose’s Chocolate Chip Crack
2 tubes choc chip cookie dough (you can use home made too, double batch, or frozen)
12 oz bag semi sweet morsels (NOT milk)
14 oz. can condensed milk
2t vanilla extract
1/2 scant t salt
slice and press 1 and 1/2 tubes choc chip cookie dough in bottom of 9x13 pan to form bottom crust.
in small saucepan mix morsels, milk, salt, over low heat till smooth and shiny, add vanilla. mix. pour over choc chip dough in pan. Evenly sprinkle chunks (I slice then crumble) of remaining 1/2 tube of dough over chocolate mixture (mucho easier to do if frozen).
350 for 30ish minutes, till top layer of cookie is golden.
cool. slice.
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Post by mochwr1 on Jul 14, 2016 7:57:59 GMT -5
Thanks for starting this Angel! I am making Holand's Balls tonight!
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Post by drunkyparrot on Jul 14, 2016 16:48:33 GMT -5
These recipes don't look like they should be on a weight loss board...WAIT. I'm not really on one anymore am I?
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Post by spots318 on Jul 15, 2016 5:07:09 GMT -5
Jennielou shared this one. It's beyond awesome.
Carrot Cake with Buttermilk Glaze and Cinnamon Cream Cheese Frosting ingredients
CAKE 2c AP flour 2t baking soda 2t ground cinnamon 1/2t salt 1.5c sugar 3 large eggs 3/4c buttermilk 3/4c vegetable oil 1t vanilla extract 2c coarsely grated peeled carrots 1/5c sweetened flaked coconut 1 8oz can crushed pinapple in juice 1c coarsely chopped pecans GLAZE 1c sugar 1/2c buttermilk 1 stick unsalted butter, diced 1T light corn syrup 1.5t baking soda 1t vanilla extract FROSTING 12oz cream cheese, RT 1 stick unsalted butter, RT 1lb powdered sugar 2T brown sugar 1/5t vanilla extract 1t ground cinnamon CAKE: Preheat oven to 350F. Grease and flour a 13x9 cake pan. Whisk first 4 ingredients in med bowl. Beat eggs, sugar, buttermilk, oil and vanilla in large bowl until smooth. Beat in dry ingredients. Fold in carrots, coconut, pineapple and pecans. Transfer batter to pan. Bake 30min. Tent loosely w/ foil. Continue to bake until tester inserted comes out clean, another 15min. Remove from oven. Poke all over w/ bamboo skewer. GLAZE: Bring first 5 ingredients to boil in large saucepan, stirring until sugar dissolves. Boil until glaze is deep amber, whisking often. Glaze will thin out when almost done. Remove from heat, add vanilla. FROSTING: Beat cream cheese and butter in large bowl until fluffy. Add powdered sugar, brown sugar, vanilla and cinnamon; beat until blended. Spread frosting over cooled cake in pan.
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Post by sissym on Jul 15, 2016 13:46:48 GMT -5
Please correct me if I am wrong as I forgot to note whose recipe this was. It has been on the boards a few times and it is very good. I think it is Duffer's. The recipe says 3 servings. I get 4 but I usually buy a little bit more meat. We aren't super big eaters. I serve it with fresh broccoli.
I was basing it on the ingredients my Korean friend told me. It took 10 minutes to throw together, marinated it for 30 min while rice cooker did its thing and then less than 10 min to cook.
Bulgogi
1 pound of beef sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick (I bought stir fry beef and sliced it thinner than the store but next time I'll use good steaks and slice them myself.)
1 small pear, peeled and cored
1/2 small onion
3 cloves garlic
1 small peeled knob of ginger, about 2/3 the size of my thumb
2-3 Tbsp soy sauce
2 tbs brown sugar
pinch of black pepper
1 tbsp sesame oil
1 chopped green onion
1 carrot peeled and cut into thin slices
Put ingredients from pear through sesame oil in food processor and process till smooth.
Pour over beef in zip bag, add green onion and carrot and mix to coat all.
marinate at least 30 minutes but can be done overnight.
pan fry in a little oil, grill or barbecue.
Serve with rice.
It was so good I want to eat more even though I am full full full.
This feeds 3 easily but with more side dishes it would feed more
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Post by jerseys on Jul 16, 2016 6:33:46 GMT -5
How about Alfa's Chicken and Dumplings?
Slow cooker chicken and dumplings
Source: Alfa, GDT
One of my all time favorites!
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Post by ASL on Jul 16, 2016 13:52:54 GMT -5
Here's a recipe that I LOVE!
Southern Not So Fried Chicken
Chicken breast with the bone rib. Remove skin & soak chicken over night (Min. of 6 hours) in Light Cream. (I used a gallon sized zip lock bag. After soaking, take out chicken one at a time & sprinkle with seasons to taste (I used italian chicken seasoning & paprika) then cover chicken with Panko Bread Crumbs. Place in Pam sprayed pyrex pan & spray panko covered chicken brests with the Pam spray.
Cook @ 350 degrees for about 1 hour 15 min. or until internal tempature reaches 170 degrees.
ENJOY!!
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Post by Admin on Jul 16, 2016 20:19:42 GMT -5
This is actually one I learned from WW.
Cuban-Style Pork and Sweet Potato Slow Cooker Stew
8 PP Value
Serves: 4
Ingredients 1 pound(s) uncooked sweet potato(es), peeled and cut into 1/2-inch pieces 1 pound(s) uncooked lean only pork loin, cut into 1-inch pieces 14 1/2 oz canned diced tomatoes, with green chiles (I use a can of Rotel) 1 clove(s) (medium) garlic clove(s), minced 1/4 cup(s) unsweetened orange juice 2 medium uncooked scallion(s), chopped (green parts only) 1 tsp table salt 1 tsp ground cumin 1/4 tsp black pepper 2 Tbsp fresh lime juice 2 Tbsp cilantro, fresh, chopped Instructions Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.
Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid).
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Post by Admin on Jul 16, 2016 20:22:37 GMT -5
Sissy, the Bulgogi recipe was me and actually, the easiest way to get the beef just right is if you can find a butcher that will slice frozen round steak super thin for you. We have a 'freezer meats' store here that does that for me.
I should make Bulgogi soon, I haven't in quite some time.
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Post by holyshiitake on Jul 18, 2016 21:20:07 GMT -5
I love this thread.
(And am tickled one of my recipes is considered a GDT recipe).
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Post by sissym on Jul 18, 2016 22:18:16 GMT -5
Oops still trying to get the hang of this. I was trying to say that I just could not remember who posted it Holand, thanks! This is my daughter's favorite recipe and actually it is her favorite food. I have one of the people at the grocery slice my beef very thin for me as you had originally suggested. I didn't recall the person but I did recall that detail. It is a delicious recipe I recommend it to many people.
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Post by dahnuh on Jul 20, 2016 22:47:56 GMT -5
Can we pin a Google doc here? It would be good to have all of the awesome recipes we've all shared over the years in an easy-to-find place. I still am hoping that someone has Slinky's tiramisu recipe. I modified it by using homemade Kahlua and did something else different (which I cannot remember), but it was my most requested dessert, and it was based on her family recipe. MonkeyTwirl alfa, do you have it?
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