Jan. 7th, 2017

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French Coconut Pie

1 1/2 C Sugar
3 Beaten Eggs
1/2 stick of Butter melted (4 T)
1 C Flaked Coconut
1 t vanilla
1 T white Vinegar

Unbaked pie crust

Stir together all ingredients and pour into pie crust.'
Bake 1 Hour 350 degrees for 1 hour.
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2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers


1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

6. Bake for 30-40 minutes or until edges of dough are lightly browned
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Hamburger Potato Cheese Casserole



5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment)

How to make it :
I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.

Preheat oven to 350.

Brown hamburger and onion.

Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).

Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).

Make Cheese sauce:.
Melt 3 T butter in saucepan over med-high heat.
Add 3 T flour, and the salt and pepper. Stir quickly to blend.
Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
Reduce heat, stir till thickened and bubbly.
Remove from heat and add shredded cheddar. Stir until cheese melts.

Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.

Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.

Even with the leanest ground beef, this can get little pools of grease on top - just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.


Jan. 7th, 2017 07:54 pm
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Discovered here: Article content for new special on FX. Taboo - uncivilized Which is worth a read and the show just might be too intense for me.

Louche [loosh]

1. dubious; shady; disreputable.

origin: 1810-20; < French: literally, cross-eyed; Old French losche, feminine of lois < Latin luscus blind in one eye

"dubious, disreputable," 1819, from French louche "squinting," from Old French lousche, lois (12c.) "cross-eyed, squint-eyed, lop-sided," from Latin lusca, fem. of luscus "one-eyed," of unknown origin.

Behind drawn curtains, playboys, courtesans, and curious wealthy ladies donned elaborate costumes and partook in bawdy activities such as drinking from goblets etched with erotic scenes, delivering off-color toasts, viewing nude books, and enjoying the company of naked "posture molls", who lay on tables and performed explicit poses.

Um, about those nude books... no dust jackets?
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CHINESE-STYLE BROCCOLI BEEF There's a video at the Title link.


2 pounds beef chuck roast, thinly sliced
4 cups broccoli florets, cut into large pieces
1/2 onion, thinly sliced
6 cloves garlic, minced
1/3 cup soy sauce
1/3 cup water
3 teaspoons cornstarch
1/4 cup honey
Pepper to taste

In a small bowl, mix together water and cornstarch to make a slurry. Be sure to stir thoroughly so there are no lumps. Mix in honey and soy sauce. Set aside.
Add beef, broccoli, onions, garlic, and pepper into a 6-quart slow cooker.
Add slurry into slow cooker. Mix everything together.
Cook on high for 2 hours. Come back halfway through to stir thoroughly.
Serve with rice or noodles!

Alternate version from FB Mary Ellen Fava:
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Classic Pot Roast in a Slow Cooker Link to video under Title.

Servings 6-8 20 MINUTES 5 HOURS 5 HOURS 50 MINUTES

3-pound beef chuck whole roast
1 cup flour
1 cup carrot cut into 2" pieces
1 cup celery cut into 2" pieces
1 large onion, diced
8 cloves garlic, peeled and smashed
half bunch fresh thyme
2 sprigs rosemary
1 pound yukon gold potatoes cut into large 2" pieces
1.25 cup water
1.5 tablespoon tomato paste
1 tablespoon salt
1.5 teaspoon pepper
On a plate, evenly season roast with salt and pepper. Be sure to get all sides of the roast and massage seasonings into the meat. Allow to sit and marinate for 20 minutes while you prep the other ingredients.
In a bowl, mix together tomato paste and water, then set aside.
In a 6-quart slow cooker, add carrot, celery, onion, garlic, thyme, rosemary, and potatoes. Mix.

Drain any liquid from the marinating roast into the slow cooker, pouring evenly over the vegetables. Then pour in tomato-water mixture evenly on top as well.

Dust roast with 1 cup of flour, making sure to get all sides, then tap off any excess and place into the slow cooker on top of vegetables.
Cook on low for 5 hours.

Remove pot from base and partially open lid. Allow roast to rest like this for 30 minutes before serving. This a crucial step for keeping the roast moist, do not skip it.

Pro tip: If you want more of a sauce to go with your pot roast, you can small dice the onion, carrot and celery. You will still have potatoes as great sides for your roast.
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BRISKET AND ONIONS in a slow cooker

Servings 6 25 MINUTES 8 HOURS 8 HOURS + 25 MINUTES

3 lb (1.36kg) beef brisket
1 tablespoon olive oil
3 large red onions, sliced
6 cloves garlic, chopped
2 cups (450ml) beef stock
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 1/2 teaspoons flake salt
1 teaspoon black pepper
1/4 teaspoon white pepper

Rub the brisket with the salt, black pepper and white pepper on all sides and heat up a large frying pan with a drop of olive oil. Sear the brisket on all sides until nicely browned and place it into the bottom of a 4-6 quart slow cooker.

Place the rest of the olive oil back into the frying pan and add in the sliced red onions. Allow these to lightly caramelize for 20 minutes, stirring only occasionally so as to allow them to slightly brown.

While the onions are caramelizing, pour the beef stock over the brisket and mix in the Worcestershire sauce and soy sauce.

Once the onions have caramelized, place them on and around the brisket and sprinkle the chopped garlic over the top. Cover and cook on low for 7-8 hours.

Once cooked, remove the brisket from the slow cooker and shred it immediately before returning it to its juices. Serve over crusty, buttered bread or with a side of mashed potatoes.

Pro tip: For an added juiciness to this dish, feel free to tip in one 14 oz can of diced tomatoes along with the onions.
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8 whole chicken thighs (with skin and bone in)
1-lb baby red potatoes
1 bag baby carrots (16 oz)
1 pound green beans, cleaned and trimmed
1/2 cup honey
1/2 cup soy sauce
1 tablespoon lemon juice
4 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper

Combine honey, soy sauce, lemon juice, garlic and spices in bowl and whisk together
Place 4 thighs in bottom of 6-quart slow cooker and pour over half of the sauce.
Add potatoes and carrots, then rest of thighs. Pour over remaining sauce
Cover and cook on low 8 hours or on high 4 hours
30 minutes before cook time finishes, add green beans.
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Am hoping that this translates to Tuna Pot Pie which I can not find any more. And honestly I love the doughy crust on the bottom of the pot pie. *whines*

Slow Cooker Chicken Pot Pie

Preparation Time: 10 minutes Total Time: 6 hours, 40 minutes
Serves: 8

4 large boneless, skinless chicken breast, cubed
1 cup carrots, round slices
1 cup celery, chopped
1 small onion, diced
1 can corn, drained (or 1 bag frozen corn)
1 bag (16 oz) frozen mixed vegetables (carrots, corn, peas, green beans)
2 10.5-oz condensed cream of chicken soup
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
½ teaspoon salt
1 teaspoon black pepper
1 tube biscuit dough

1. Put cubed chicken into a greased 6-quart slow cooker, then top with cut vegetables.
2. Pour over chicken soup and milk, then sprinkle in garlic powder, thyme, salt and pepper. Stir to combine well.
3. Cover and cook on high for 5 hours.
4. Add in frozen vegetables. Stir into soup, then cover and cook on high for 1 more hour.
5. Pop open tube of biscuit dough and place biscuits gently on top of soup.
6. Remove slow cooker insert and place uncovered in a preheated oven. Bake per package directions on biscuit dough, or until tops of biscuits are golden brown.
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Not sure about this one.



1/2 cup (125 ml) olive oil
5 garlic cloves, minced
1 tablespoon (15 ml) ground cinnamon
2 teaspoons (10 ml) caraway seeds, crushed
2 teaspoons (10 ml) ground cumin
1/4 teaspoon (1.5 ml) cayenne pepper
4 pounds (1.5 kg) skinless bone-in chicken thighs
1 14.5-ounce (425 ml) can chicken broth
1 cup (250 ml) dried apricots, quartered
1/2 cup (125 ml) dried cranberries
2 teaspoons (10 ml) ground ginger
1 teaspoon (5 ml) turmeric
1 eggplant, cubed
1/3 cup (75 ml) cilantro, chopped
2 cups (500 ml) slivered almonds, toasted

In a large resealable bag, combine the following: olive oil, garlic, cinnamon, caraway seeds, cumin, and cayenne pepper. Shake to thoroughly incorporate all ingredients and then place chicken thighs inside. Place in the fridge and marinate for 4 hours or overnight.
In a large bowl combine the chicken broth, apricots, cranberries, ginger, and turmeric. Remove chicken thighs from marinade and place in the bottom of a 6-quart slow cooker. Pour chicken broth mixture over top. Place lid on slow cooker, set heat to low, and cook for 8 hours (or on high for 4 hours).
Add the eggplant to the slow cooker, place the lid back on, and turn heat to high (if it had been on low). Cook for another 30 - 45 minutes, until the eggplant is cooked through.
When chicken and eggplant are finished cooking, sprinkle cilantro and toasted almonds over the entire dish.

Pro tip: Chicken tagine is a hearty dish that can be eaten all on its own as a complete meal. If you want to make it even more filling, serve with a side of couscous or steamed rice.


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