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 Posted: Fri Jan 20, 2017 5:12 am
 My Recipe Book
Here I will post recipes that
I have either tried or created.
Sometimes I come across wonderful
recipes on the internet
that I tweak and fit
into my own capabilities.
Other times it's a
"what do I have in the cabinet
and can throw together"
type of thing.
But everything that I post here
I have tried and recommend.
Good eating!
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Posted: Fri Jan 20, 2017 5:14 am
Potato Pancakes
...............Ingredients
............... Vegetable or Canola Oil
............... 2 ½ c. Mashed Potatoes
............... ½ c. Shredded Sharp Cheddar Cheese (or whatever cheese you prefer)
............... 1 Tbsp. Sliced Chives (plus more for garnish)
............... ½ tsp. Hot Sauce
............... ½ tsp. Salt
............... 1 Egg, beaten
............... 1 Container Sour Cream
............... Flour (optional)
Directions
Pour oil into a large skillet over medium heat, filling it so the oil fills the pan a third of the way up. In a large bowl, combine potatoes, cheese, chives, hot sauce, salt, and egg. Form into half dollar-sized dough balls, and drop by the spoonful into the warmed skillet. Note: If your mashed potatoes are a little runny, add 1 tbsp. of flour at a time until you can form dough balls. Fry the mashed potatoes, a few at a time (without crowding the pan), cooking each side until lightly golden, 2 to 3 minutes per side. Top potatoes with sour cream and additional chives before serving.
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Posted: Sat Jan 21, 2017 7:39 am
 Berry French Toast
Ingredients
½ c. warm water
3 Tbsp. honey
5 eggs
2½ c. milk of choice
2 tsp. vanilla extract
2 tsp. cinnamon
Pinch of salt
10 slices whole wheat bread, cut into cubes
8 oz. raspberries
8 oz. blackberries
10 strawberries, trimmed and sliced
8 oz. blueberries
Garnish:
Greek yogurt
Maple syrup
Directions
Preheat the oven to 350˚F/180˚C. In a large bowl whisk together warm water and honey. Add eggs, milk, vanilla extract, cinnamon, and salt. Whisk. Place bread cubes into a well-greased cast iron pan (or dutch oven). Pour the egg mixture over the bread cubes and submerge all of the bread cubes. Let soak for 20 minutes. Arrange the fruit on top. Bake for approximately 1 hour. Serve with yogurt and maple syrup.
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Posted: Thu Jun 08, 2017 1:36 pm
Salsa Turkey Burgers  IntroductionQuick, easy and tasty turkey burgers with a kick. Number of Servings: 4 Ingredients1 lb ground turkey (99% fat free) 1/3 cup seasoned bread crumbs 4 tbsp chunky salsa (use medium or hot for extra kick) TipsAdd your favorite toppings and opt for an open-faced burger to cut out some carbs! DirectionsCombine all ingredients until well mixed. Add salt and pepper to taste. Divide into 4 patties. Spray a frying pan with cooking spray and cook over medium heat until cooked thoroughly (about 10 minutes), flipping once about half-way through.
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Posted: Sun Sep 10, 2017 1:06 pm
Melena Rai Salsa Turkey Burgers IntroductionQuick, easy and tasty turkey burgers with a kick. Number of Servings: 4 Ingredients1 lb ground turkey (99% fat free) 1/3 cup seasoned bread crumbs 4 tbsp chunky salsa (use medium or hot for extra kick) TipsAdd your favorite toppings and opt for an open-faced burger to cut out some carbs! DirectionsCombine all ingredients until well mixed. Add salt and pepper to taste. Divide into 4 patties. Spray a frying pan with cooking spray and cook over medium heat until cooked thoroughly (about 10 minutes), flipping once about half-way through. These sound yummy! I have tried ground turkey before and have used italian bread crumbs to hold it together because it can be a little soupy. I may have to try these, love the salsa in it, sounds delicious!
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Posted: Sun Sep 10, 2017 1:36 pm
 Slow Cooker Potato Soup
Ingredients
6 slices cooked bacon, diced
3-4 cups good-quality chicken or vegetable stock
2 pounds Yukon gold potatoes or red potatoes, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese (I use colby/jack)
1/2 cup sour cream
1 teaspoon salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
(I also add some garlic to mine)
Garnish:
thinly-sliced green onions or chives
extra shredded cheese
extra bacon
sour cream
Directions
1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.
2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted (or heat previously cooked bacon grease). Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.
3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, sour cream, salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. (I actually used an electric mixer on low) If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.
4. Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)
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Posted: Sun Sep 10, 2017 1:42 pm
Thank you I will get the stuff later this month. I appreciate you posting the recipe.
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Posted: Sat Jan 20, 2018 8:41 am
Saving Gracie Potato Pancakes ...............Ingredients............... Vegetable or Canola Oil ............... 2 ½ c. Mashed Potatoes ............... ½ c. Shredded Sharp Cheddar Cheese (or whatever cheese you prefer) ............... 1 Tbsp. Sliced Chives (plus more for garnish) ............... ½ tsp. Hot Sauce ............... ½ tsp. Salt ............... 1 Egg, beaten ............... 1 Container Sour Cream ............... Flour (optional) ]Directions Pour oil into a large skillet over medium heat, filling it so the oil fills the pan a third of the way up. In a large bowl, combine potatoes, cheese, chives, hot sauce, salt, and egg. Form into half dollar-sized dough balls, and drop by the spoonful into the warmed skillet. Note: If your mashed potatoes are a little runny, add 1 tbsp. of flour at a time until you can form dough balls. Fry the mashed potatoes, a few at a time (without crowding the pan), cooking each side until lightly golden, 2 to 3 minutes per side. Top potatoes with sour cream and additional chives before serving. Reminds me of my grandma's recipe. She added grated onion though. I have all the ingredients so I'll give it a try. Do you happen have a recipe for veggie burgers you like? I've tried a lot of recipes but none is as good as Boca veggie burgers.
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Posted: Tue Feb 06, 2018 1:09 pm
Hey i saw you post the potato pancakes - just a tip that we discovered after Christmas use the filling as a base not just mashed potatoes! We had left overs and used them to make the pancakes ... it was emotion_drool emotion_bigheart
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Posted: Fri Aug 10, 2018 3:18 pm
Saving Gracie
Potato Pancakes
...............Ingredients
............... Vegetable or Canola Oil
............... 2 ½ c. Mashed Potatoes
............... ½ c. Shredded Sharp Cheddar Cheese (or whatever cheese you prefer)
............... 1 Tbsp. Sliced Chives (plus more for garnish)
............... ½ tsp. Hot Sauce
............... ½ tsp. Salt
............... 1 Egg, beaten
............... 1 Container Sour Cream
............... Flour (optional)
Directions
Pour oil into a large skillet over medium heat, filling it so the oil fills the pan a third of the way up. In a large bowl, combine potatoes, cheese, chives, hot sauce, salt, and egg. Form into half dollar-sized dough balls, and drop by the spoonful into the warmed skillet. Note: If your mashed potatoes are a little runny, add 1 tbsp. of flour at a time until you can form dough balls. Fry the mashed potatoes, a few at a time (without crowding the pan), cooking each side until lightly golden, 2 to 3 minutes per side. Top potatoes with sour cream and additional chives before serving.Hey can anyone use your recipes for theselves ? My grandma used to make these alot and they are really tasty !
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Posted: Sat Feb 16, 2019 3:08 pm
I have to watch my sodium intake. I am interested in the turkey burgers they look good.
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Posted: Wed Jun 17, 2020 6:53 am
Chocolate Fudge
Ingredients:
2 cups chocolate chips
1 can sweetened condensed milk
1/2 cup Copha
1 tsp vanilla extract
Instructions:
Place first three ingredients in a medium to heavy sauce pan.
Cook on lowest heat stirring constantly with metal spoon.
When all ingredients are melted change to a wire whisk.
Continue stirring until well mixed, smooth and creamy.
Add the vanilla at this time and blend in thoroughly.
You should now see the surface as slightly glossy.
Pour out, into a 9x9 inch pan lined with foil.
Place in a refrigerator for two hours or until firm.
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