Fun Recipes to share.

[dr_bates]

Butternut Squash Hummus

1 cup butternut squash, cubed.
2 tbs olive oil.
15 oz chickpeas (garbanzo beans), drained and rinsed.
1/4 cup sesame seeds paste (tahini).
2 cloves garlic, peeled.
2 tbs lemon juice.
1/4 tsp cumin (or more to taste).
1/2 tsp paprika.
Salt to taste.
Pepper to taste.

Garnish with a few chickpeas reserved and/or roasted pumpkin seeds.

Preheat oven to 400°.
Line a baking sheet with parchment paper.
Toss squash cubes with oil, salt, and pepper.
Arrange squash on baking sheet in a single layer.
Roast for 20-25 minutes, until squash is tender and lightly browned.
Cool.
Process squash, chickpeas, tahini, garlic, lemon juice, cumin, and paprika.
If too thick add water.
Taste and add more spices or lemon juice if needed.
Transfer to a serving bowl.
Drizzle with olive oil.
Garnish.
Serve with pita bread, vegetables, or crackers.


If sensitive to uncooked garlic:
Mince the garlic and toss with squash before roasting, then omit in processing.

Enjoy!

 

[dr_bates]

Greek Spinach Pie / spanakopita

1 lb spinach, thawed.
1 medium onion, finely chopped.
2 tbs olive oil (+ more for brushing).
1-3 tablespoons chopped parsley.
1/2 - 2 tablespoons chopped dill.
1 & 1/2 tablespoons chopped mint.
1/4 tsp nutmeg.
1 tsp sugar.
3 eggs.
12 oz feta cheese.
12 phyllo sheets.

Preheat oven to 350°.
In a pan heat 1 tablespoon olive oil.
Cook onions until soft.
Drain excess moisture from spinach, squeezing out.
Cook spinach with onions a few minutes.
Stir in herbs, nutmeg, and sugar.
Cook for a couple minutes.
Grate half the feta cheese.
Crumble remaining half of feta cheese.
Beat eggs in a small bowl.
Add feta and 1 tablespoon olive oil to eggs.
Add egg mixture to spinach mixture.
Blend.
Brush a (10x15) pan (or a pan of similar size) with olive oil.
Add a phyllo sheet then brush with oil.
Add more sheets, brushing each with oil, till it is six sheets deep.
Spread spinach mixture evenly over phyllo.
Cover with six more sheets of phyllo, brushing with olive oil after each sheet.
With a sharp knife, score pieces on top six layers. Cut through the top sheets only.
Bake 40 minutes, until phyllo is golden brown.
Cool.
Cut into pieces.
Served at room temperature or warmed in oven.

Enjoy.

 

[dr_bates]

Creamy Noodles & Muscles.

1 & 1/2 oz linguine pasta.
1/2 cup (frozen) muscle meat.
1/3 cup mushrooms
4 tsp butter.
1/3 cup whipping cream.
1/4 cup white wine.
1 tsp lemon juice.
1 clove garlic, minced.
1 pinch dried red pepper flakes.
Black pepper to taste.


Cook linguine following package instructions.
Reserve 1/2 cup of cooking water.
Rinse muscles thoroughly with cold water.
Melt 1 tablespoon of butter in frying pan, over medium-low heat.
Add muscles cook until thawed (about three minutes).
Wipe pan.
Add remaining butter.
Cut mushrooms into small pieces if large.
When butter is hot, add mushrooms and sprinkle with black pepper until soft about 4 minutes.
Add garlic and cook another minute.
Add wine, lemon juice, and red pepper.
Cook till wine is reduced in half about three minutes.
Add cream and muscles.
Cook until thoroughly warmed about 2 minutes.
Add pasta.
Toss to coat.
If needed for thinning, add a little of the reserved water.

Enjoy.

 

[dr_bates]

Buttered Muscles

3 lbs muscles, live.
1 tbs olive oil.
1/4 cup butter.
1/2 cup white wine.
4 cloves garlic, minced.
2 shallots, finely sliced.
2 tbs parsley.
Lemon juice
Baguette, sliced.

Remove "beard" from muscles.
Clean muscle under running water until debris and barnacles are removed.
(You can purchase precleaned muscles.)
In a deep pan over low heat, add oil.
When hot, add shallots and garlic.
Cook for about 4 minutes.
Increase heat to medium.
Add wine.
Cook until wine is reduced by half (about 4-5 minutes).
Reduced heat to low.
Add butter.
Stir until completely melted.
Increase heat to medium.
Add muscles.
Stir muscles in the sauce.
Cover the pan.
Steam for 10 or until all shells opened.
Drizzle baguette slices with olive oil.
Fry slices in a different pan until toasted goled brown and crispy.
Remove muscles from heat.
Add parsley.
Sprinkle with lemon juice.
Serve with baguette.


Enjoy.

 

[dr_bates]

Peppermint Cookies

1 & 1/3 cups flour.
1/2 tsp salt.
1 tsp cream of tartar.
1/2 tsp baking soda.
1 large egg.
1/8 tsp peppermint extract.
1/2 tsp vanilla extract.
1/2 cup butter.
1 cup sugar.


Preheat oven to 350°.
Line baking sheets with parchment paper.
In a bowl mix together 1/4 cup crushed peppermint and 1/4 cup sugar.
Mix well, then set aside.
Cream butter with 3/4 cup sugar.
When fluffy, add extracts and egg.
Beat well.
In a separate bowl sift together flour, tartar, soda, and salt. Stir to combine.
Slow mix dry into wet.
Fold in 1/4 cup crushed peppermint.
When fully incorporated, roll dough into 3/4 inch balls.
Roll ball into peppermint-sugar mixture.
Set on baking sheet.
Bake about 9 minutes, until edges are lightly browned.
Cool a few minutes before transferring to wire rack to cool completely.

Enjoy

 

[dr_bates]

Mushroom Pierogi

for the dough:
5 cups four.
1 tsp salt.
8 oz cream cheese.
4 oz butter.
1/2 cup milk.
1/2 cup ice water, possibly more.

for the filling:
24 oz (Shiitaki) mushrooms, chopped.
10 cups spinach, chopped.
4 shallots, finely chopped.
5 oz bacon, chopped.
4 cloves garlic, minced.
16 oz white cheddar cheese, grated.
4 oz cream cheese, cut into pieces.
1 tbs soy sauce.
1 tbs olive oil.

accompanied:
1 onion sliced.
1 tbs butter.

Cut butter into small cubes.
Scoop cream cheese into small spoonfuls.
Mix flour and salt in a bowl.
Add butter cubes and dabs of cheese to flour.
Break them up into the flour, creating small pea size blobs.
Drizzle in the milk, a little at a time, while mixing.
To get a workable dough, you may need to add cold water.
Drizzle in the water, a little at a time, while mixing.
Do not over mix.
Knead dough until it just comes together without dry areas.
Wrap dough in plastic and refrigerate.
In a skillet fry bacon.
When bacon is done, use paper towels to absorb excess grease.
Whip skillet.
Add olive oil. When butter is hot, add garlic.
Stir.
After cooking garlic for a minute, add mushrooms.
Add shallots.
Add salt and pepper if desired
Cook for about minutes until mushrooms are tender.
Add soy sauce and spinach.
When properly wilted, add bacon.
Add cheeses.
Blend together.
Refrigerate.
Dust a working surface with flour.
Cut dough in half.
Roll one half to 1/4 inch thickness.
Using a cutter, cut dough into 4 inch circles.
Place 1 & 1/2 tablespoons of filling in center of cut circle.
Wet edges of dough.
Fold dough in half, sealing edges.
Use a fork to help seal edges and create ridges.
Repeat until finished.
You can store in the refrigerate overnight or continue.
Bring a pot of water to a boil.
Cook pierogi in boiling water until it brings to float (about 3 minutes).
Caramelize an onion with butter.
Brown pierogi in skillet with onions.
Serve.

Seem people might be confused with the lack of mashed potatoes. In many versions the filling is mixed with mashed potatoes. I find the starch in starch is just too starchy.

Pierogi is one of numerous types of dumplings. You can add what pleases you.


Enjoy.

 

[dr_bates]

Rainbow Cookies

These delightfully colorful will make Rainbow Brite jealous. Great to brighten parties with joy, whether gay or not.

5 cups flour.
1/2 tsp salt.
1 cup sugar.
1 tsp baking soda.
1 cup butter, room temperature.
4 tbs milk.
2 eggs.
2 tsp almond extract.
food coloring.


Beat butter and sugar together until creamy.
Beat in eggs and extract.
In a different bowl, mix together soda and milk.
When soda is blended, add milk mixture to butter mixture.
Beat together.
In a separate bowl sift together salt and flour.
Slowly add flour to wet mixture.
When incorporated, divide dough into 6 or 7 equal portions.
Add food coloring to make distinct colors, if mixing by hand use gloves.
Roll each into a 12 inch rectangle on parchment paper. Roll asparagus thin as possible that permits rolling.
Dust with flour if needed.
Layer rectangles in appropriate color sequence.
Once stacked together, roll out to about 1/4 lth inch height.
Trim off excess dough, creating a uniform rectangle.
Roll into a log.
Wrap log in plastic.
Refrigerate at least 30 minutes.
Preheat oven to 350°.
Line baking sheets with parchment paper.
Cut into slices about 1/3 inch wide.
Place on baking sheet.
Bake about 10 minutes, until bottoms are browned.
Cool on sheet for five minutes before transferring.

Feel free to add sprinkles or icing.

Enjoy.

 

[dr_bates]

Pineapple Banana Jam

5 large bananas.
29 oz crushed pineapple, drained.
6 & 1/2 cups sugar.
6 oz liquid pectin.

Peel and mash bananas.
Add pineapple.
Mix.
Add sugar.
Pour into pot, preferably enameled.
Over low heat, stir until sugar is dissolved.
Increase heat to medium.
Stir continuously.
Bring to a boil.
Boil 1 minute.
Remove from heat.
Add pectin.
Stir for 5 minutes.
Pour into sterilized jars.
Seal jars.
Boil in water bath for 10 minutes.

Enjoy a tropical touch to your breakfast.

 

[Lilithsuccubus89]

Creamy Noodles & Muscles.
View attachment 146872501

1 & 1/2 oz linguine pasta.
1/2 cup (frozen) muscle meat.
1/3 cup mushrooms
4 tsp butter.
1/3 cup whipping cream.
1/4 cup white wine.
1 tsp lemon juice.
1 clove garlic, minced.
1 pinch dried red pepper flakes.
Black pepper to taste.


Cook linguine following package instructions.
Reserve 1/2 cup of cooking water.
Rinse muscles thoroughly with cold water.
Melt 1 tablespoon of butter in frying pan, over medium-low heat.
Add muscles cook until thawed (about three minutes).
Wipe pan.
Add remaining butter.
Cut mushrooms into small pieces if large.
When butter is hot, add mushrooms and sprinkle with black pepper until soft about 4 minutes.
Add garlic and cook another minute.
Add wine, lemon juice, and red pepper.
Cook till wine is reduced in half about three minutes.
Add cream and muscles.
Cook until thoroughly warmed about 2 minutes.
Add pasta.
Toss to coat.
If needed for thinning, add a little of the reserved water.

Enjoy.

''creamy" and "Muscles" do get along so well mmmmmmhhhhh

 

[Lilithsuccubus89]

Rainbow Cookies
View attachment 147040891

These delightfully colorful will make Rainbow Brite jealous. Great to brighten parties with joy, whether gay or not.

5 cups flour.
1/2 tsp salt.
1 cup sugar.
1 tsp baking soda.
1 cup butter, room temperature.
4 tbs milk.
2 eggs.
2 tsp almond extract.
food coloring.


Beat butter and sugar together until creamy.
Beat in eggs and extract.
In a different bowl, mix together soda and milk.
When soda is blended, add milk mixture to butter mixture.
Beat together.
In a separate bowl sift together salt and flour.
Slowly add flour to wet mixture.
When incorporated, divide dough into 6 or 7 equal portions.
Add food coloring to make distinct colors, if mixing by hand use gloves.
Roll each into a 12 inch rectangle on parchment paper. Roll asparagus thin as possible that permits rolling.
Dust with flour if needed.
Layer rectangles in appropriate color sequence.
Once stacked together, roll out to about 1/4 lth inch height.
Trim off excess dough, creating a uniform rectangle.
Roll into a log.
Wrap log in plastic.
Refrigerate at least 30 minutes.
Preheat oven to 350°.
Line baking sheets with parchment paper.
Cut into slices about 1/3 inch wide.
Place on baking sheet.
Bake about 10 minutes, until bottoms are browned.
Cool on sheet for five minutes before transferring.

Feel free to add sprinkles or icing.

Enjoy.

its too cute to eat..i probably should keep it in a huge crystal jar and stare at it mmmh

 

[Lilithsuccubus89]

Buttered Muscles
View attachment 146874801

3 lbs muscles, live.
1 tbs olive oil.
1/4 cup butter.
1/2 cup white wine.
4 cloves garlic, minced.
2 shallots, finely sliced.
2 tbs parsley.
Lemon juice
Baguette, sliced.

Remove "beard" from muscles.
Clean muscle under running water until debris and barnacles are removed.
(You can purchase precleaned muscles.)
In a deep pan over low heat, add oil.
When hot, add shallots and garlic.
Cook for about 4 minutes.
Increase heat to medium.
Add wine.
Cook until wine is reduced by half (about 4-5 minutes).
Reduced heat to low.
Add butter.
Stir until completely melted.
Increase heat to medium.
Add muscles.
Stir muscles in the sauce.
Cover the pan.
Steam for 10 or until all shells opened.
Drizzle baguette slices with olive oil.
Fry slices in a different pan until toasted goled brown and crispy.
Remove muscles from heat.
Add parsley.
Sprinkle with lemon juice.
Serve with baguette.


Enjoy.

mmmmh buttered...........muscles................ doc u purposely used the word Muscles for mussels huh....mmmmh naughty!!
i like it...........

 

[dr_bates]

mmmmh buttered...........muscles................ doc u purposely used the word Muscles for mussels huh....mmmmh naughty!!
i like it...........

My mind is focused. Keep your eyes on the prize ... dreamy, creamy muscles.

 

[Inthepine]

Pineapple Banana Jam
View attachment 147105921

5 large bananas.
29 oz crushed pineapple, drained.
6 & 1/2 cups sugar.
6 oz liquid pectin.

Peel and mash bananas.
Add pineapple.
Mix.
Add sugar.
Pour into pot, preferably enameled.
Over low heat, stir until sugar is dissolved.
Increase heat to medium.
Stir continuously.
Bring to a boil.
Boil 1 minute.
Remove from heat.
Add pectin.
Stir for 5 minutes.
Pour into sterilized jars.
Seal jars.
Boil in water bath for 10 minutes.

Enjoy a tropical touch to your breakfast.

I remember making this decades ago, but with fresh peaches.

 

[dr_bates]

Fruitcake Cookies

2 cups pecans, chopped.
1/4 cup golden raisins.
1/2 cup candied red cherries.
1/2 cup candied green cherries.
1 cup dried pineapple, chopped.
1 & 1/2 cups flour.
1/4 tsp cinnamon.
1/4 tsp nutmeg.
1/4 tsp salt.
3/4 cup sugar.
1/4 cup butter, room temperature.
2 eggs.
1/2 tsp vanilla.
1/2 tsp lemon juice.

for the frosting:
1/4 cup brandy (or bourbon).
1/4 cup milk.
1 tbs lemon juice.
2 tbs brown sugar.
1 & 1/4 cup powdered sugar.
8 oz cream cheese (room temperature).


Preheat oven to 300°.
Line baking sheets with parchment paper.
Whisk together flour, salt, cinnamon, and nutmeg.
In a different bowl, cream together butter and sugar until fluffy.
One at a time, beat in the eggs.
Add vanilla and lemon juice.
Mix well.
Slow incorporate flour mixture.
Fold in nuts and fruit.
Do not over mix.
Drop teaspoon full on baking sheet.
Bake for 30 minutes, until edges are golden brown.
Cool several minutes before moving to wire rack for complete cooling.
Dissolved brown sugar in alcohol.
Combine alcohol mixture, cream cheese, lemon juice, and powdered sugar.
Slowly add milk while beating, until desired consistency is achieved.
Spread on cookies.
Adorn with candied cherries or nuts.


Enjoy!

 

[dr_bates]

Bourbon Glazed Peach Shrimp

2 lb jumbo shrimp.
1 tsp salt.
1 tsp black pepper.
1 tsp paprika.
6 tsp vegetable oil.

for the glaze:
10 oz canned peaches, sliced.
4 tbs bourbon.
4 tbs apple cider vinegar.
1 tbs lemon juice.
1 tbs cornstarch.
2 tsp garlic powder.
2 tsp onion powder.
1 tsp salt.
1/2 tsp black pepper.
1/8 tsp cayenne pepper.
1 tbs water.

If needed clean shrimp.
Coat shrimp with 3 tablespoons of oil.
Season shrimp with salt, pepper, and paprika.
If grilling, soak skewers in water.
Skewer shrimp.
Refrigerate.
Put all glaze ingredients in a sauce pan.
Over medium-low heat, bring to a boil.
Simmer for about 4 minutes.
Heat a large skillet or grill on medium-high.
Use 3 tbs olive to coat surface (of pan or grill).
Add shrimp.
Cook on both sides till nearly done.
If using a skillet, add glaze.
If grilling, brush on glaze.
Serve with remaining glaze.

 

[shoot4joy]

Bourbon Glazed Peach Shrimp
View attachment 147249441

2 lb jumbo shrimp.
1 tsp salt.
1 tsp black pepper.
1 tsp paprika.
6 tsp vegetable oil.

for the glaze:
10 oz canned peaches, sliced.
4 tbs bourbon.
4 tbs apple cider vinegar.
1 tbs lemon juice.
1 tbs cornstarch.
2 tsp garlic powder.
2 tsp onion powder.
1 tsp salt.
1/2 tsp black pepper.
1/8 tsp cayenne pepper.
1 tbs water.

If needed clean shrimp.
Coat shrimp with 3 tablespoons of oil.
Season shrimp with salt, pepper, and paprika.
If grilling, soak skewers in water.
Skewer shrimp.
Refrigerate.
Put all glaze ingredients in a sauce pan.
Over medium-low heat, bring to a boil.
Simmer for about 4 minutes.
Heat a large skillet or grill on medium-high.
Use 3 tbs olive to coat surface (of pan or grill).
Add shrimp.
Cook on both sides till nearly done.
If using a skillet, add glaze.
If grilling, brush on glaze.
Serve with remaining glaze.

Do you use the juice from the canned peaches......or, discard it? And should you use canned peaches with HEAVY SYRUP or not?

 

[dr_bates]

Do you use the juice from the canned peaches......or, discard it? And should you use canned peaches with HEAVY SYRUP or not?

You can use fresh peaches. Using canned, makes it easier to assemble year-round. I keep the juice. After simmering it should be a little thick. I never used peaches in heavy syrup. This dish is both sweet and savory. Using syrup would favor the sweet.

 

[shoot4joy]

You can use fresh peaches. Using canned, makes it easier to assemble year-round. I keep the juice. After simmering it should be a little thick. I never used peaches in heavy syrup. This dish is both sweet and savory. Using syrup would favor the sweet.

Thanks. I love a good, fresh peach, but they are hard to come by. The peaches in NY, even at the farmer's markets, were horrible this year.

 

[Inthepine]

Thanks. I love a good, fresh peach, but they are hard to come by. The peaches in NY, even at the farmer's markets, were horrible this year.

Store time in a brown paper bag in a cool dark place. Check them daily, but they'll ripen to a point of perfection most of the time if you do this.

 

[shoot4joy]

Store time in a brown paper bag in a cool dark place. Check them daily, but they'll ripen to a point of perfection most of the time if you do this.

Thanks. I know.....they ripen, but they are so sour that they are awful. Really good peaches are sweet and delicious. You can tell just by the aroma when you put one up to your nose. If you can't smell all that deliciousness.....they're gonna be terrible.....even when they ripen.