What is(are) your favorite recipe(s)? - The Horse Forum
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post #1 of 10 Old 03-05-2014, 08:17 PM Thread Starter
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What is(are) your favorite recipe(s)?

What are your favorite recipes? When do you like it the most (season, weather, after work, etc.)?
Here are a couple of mine:
Cream of Potato Soup
Cream of Potato Soup Recipe | Taste of Home
With Biscuits
Granny’s Homemade Biscuits | Granny's Kitchen
Any time it's cold outside.

Raspberry Mousse (good any time, especially after the wild raspberries are ripe )
Chocolate Raspberry Mousse Cups
Remali likes this.

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post #2 of 10 Old 04-15-2014, 01:35 AM
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try that biscuit recipe in a 12" cast iron dutch oven, by placing it over 6 charcoal briquettes and then adding briquettes to the lid (more or less 350*)

I'm your Huckleberry!
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post #3 of 10 Old 04-15-2014, 01:44 AM
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I like simple stuff as I'm just venturing into cooking haha but I found this recipe and fell in love
1 smoked sausage
1 bag frozen cheese tortellini
1/2 cup of edamame (shelled I buy frozen and use the rest as snacks)
1 red bell pepper cut to preference ( I lie smaller pieces but the picture showed with the recipe was bigger slices)

Cut sausage into slices and put into a pan with the pepper till sausage is cooked
Boil water add tortellini then last 2 minutes add the edamame
Strain then combine everything into a bowl and add 1/4 cup of Italian dressing ( I add extra :))

just a small town girl with a big town dream :]
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post #4 of 10 Old 04-15-2014, 03:24 AM
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My mum has an Indian cookery book. It's massive, silk covered and beautiful. We spend all day in the kitchen cooking three curries, side dishes and making Na'an. I love it!

Our favourite and well known desert is sticky toffee pudding!

I will get recipes up later when I am at home. We could all share different favourites :)
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post #5 of 10 Old 04-16-2014, 04:53 AM
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My roommate has a major cookbook addiction. She loves to cook Indian food, I'll have to tell her about that.

I'm your Huckleberry!
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post #6 of 10 Old 04-16-2014, 10:32 AM
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Quote:
Originally Posted by 6gun Kid View Post
try that biscuit recipe in a 12" cast iron dutch oven, by placing it over 6 charcoal briquettes and then adding briquettes to the lid (more or less 350*)
Or in the campfire coals first thing in the morning.
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post #7 of 10 Old 04-17-2014, 04:09 AM
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I have a Thermomix. I LOVE how much cool stuff I can cook now, that previously I would just burn lol. My current fave is bacon risotto... Yum!

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post #8 of 10 Old 04-18-2014, 11:45 PM
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I love casseroles! I make this every now and then, I do tweak it a bit, to suit my own tastes. It's very yummy!

Chicken Divan Recipe : Paula Deen : Food Network

And, for sandwich lovers out there, here is an incredibly good veggie sandwich. I use croissants instead of bagels, and use baby swiss cheese rather than muenster.

Chicken Divan Recipe : Paula Deen : Food Network

Saved the best for last, at least I think so, lol. This is to die for!

The Kitchen Life of a Navy Wife: Hawaiian Baked Ham and Swiss Sandwiches
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post #9 of 10 Old 04-19-2014, 12:00 AM
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My fav soup of all time:

Zuppa Toscana

Ingredients
1 lb Italian sausage (I use the Hot Italian sausage)
1/2 t. Crushed red pepper (or more if you like a little bite)
2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale chopped
2 (8 ounce) cans chicken broth
1 quart water
1 Pint heavy whipping cream
Directions
Chop or slice uncooked sausage into small pieces.
Brown sausage in your soup pot.
Add chicken broth and water to pot and stir.
Place onions, potatoes, and garlic in the pot.
Cook on medium heat until potatoes are done.
Add bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.

I love this on a cold, rainy or snowy day with fresh baked sourdough garlic cheese bread. Then again....I love it just about any day regardless of the weather.

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post #10 of 10 Old 04-23-2014, 09:17 PM
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My favourite recipe is Apricot Chicken.
Ingredients
One tin Apricot Nectar
One packet French Onion Soup
4 or 5 pces chicken
2 dssp cornflour

Method
Defrost chicken in fridge the day before. Pour Apricot Nectar and French Onion Soup into saucepan and heat until it thickens. Put chicken and cornflour into freezer bag and shake to coat the chicken (if you forget the cornflour, it turns out like soup). Place chicken in casserole dish and pour thickened Nectar Soup mix over the top. Bake in 180C oven for 1 1/2 hours. Serve with rice or mashed potato.

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