The (un)official MacRumors Recipe thread

[Scepticalscribe]

Benavides Cornbread, Liver, Apple Stuffing Delight
This is a delicious taste medley stuffing served over the holidays that is not normally placed inside a bird, but served as a side, but I imagine it could be used to stuff a bird. For perspective, this recipe will fill a 8x12” serving pan, maybe with some left over depending how large the potatoes are.

View attachment 2466075
Partially consumed. 😋​

Ingredients

• 2 Apples, cut into small pieces.
• 2 Potatoes, boiled, cut into small pieces.
• 2 stalks Celery chopped or cut finely
• 1 Green Pepper, chopped or cut finely
• 1 medium Onion, chopped finely
• 3-5 Chicken Livers boiled. 3-5 depends on how much you like chicken livers.
• Save the water from the boiled livers to moisten the mix if too dry (judgement call).
• 1 or 2- 8 Oz packages of corn bread mix. I like cornbread a lot and used 2 boxes.
• 2- 4oz sticks of butter melted.

Directions

• Cook pan of corn bread according to box directions.
• Crumble cornbread into a large mixing bowl.
• Poor butter into mixing bowl.
• Add other ingredients and mix.
• Ideally you want the final mix not to be overly crumbly. If necessary, add some of the ¡eft over liver water.
• Place the mixture in an 8x12” serving plan.
• If made in advance, refridgerate.
• When time to serve, heat in oven @350 Deg F for 15 minutes.

That brings back memories.

Actually, my mother always preferred to prepare the stuffing she served outside (and not placed in) the turkey we had for Christmas, in a manner and using a method somewhat similar to your recipe. And yes, apple, onion and celery also featured, if memory serves, as did dried apricots.

 

[decafjava]

Well I don't have a recipe as such but had colleagues over last night and had plov, central Asian dish usually made with rice and sometimes buckwheat but this time with quinoa. Onions, lots of them, carrots, spice etc. and lamb, duck and roe deer (season for game). Turned out really well.

 

[Scepticalscribe]

Well I don't have a recipe as such but had colleagues over last night and had plov, central Asian dish usually made with rice and sometimes buckwheat but this time with quinoa. Onions, lots of them, carrots, spice etc. and lamb, duck and roe deer (season for game). Turned out really well.

Should you wish to share a recipe for plov, rest assured that I shall devour it with undisguised, passionate, interest.

Versions I have consumed (in central Asia) also included sultanas, if memory serves.

And they are generous with oil - this is a tasty dish. one that goes with absolutely everything.

On that - or, rather, on a related - topic, I am also most partial to a good biryani.

 

[Huntn]

Well I don't have a recipe as such but had colleagues over last night and had plov, central Asian dish usually made with rice and sometimes buckwheat but this time with quinoa. Onions, lots of them, carrots, spice etc. and lamb, duck and roe deer (season for game). Turned out really well.

The last time I ate buckwheat was a crepe in France. Before that, as a child, it might have been buckwheat pancakes, but they have such a unique flavor, I prefer buttermilk pancakes today.

 

[Huntn]

Updated this Bisque recipe:
Post in thread 'The (un)official MacRumors Recipe thread'
https://forums.macrumors.com/threads/the-un-official-macrumors-recipe-thread.1389745/post-33633822

 

[Huntn]

Pasta E Fagoili (Olive Garden Restaurant Copy)
If you like this, give Natasha credit: https://natashaskitchen.com/pasta-e-fagioli/

Hmmm, just like I remember it. I really miss the Olive Garden restaurant from what it was when it first appeared in the US about 1980. They are still around, but the food is not as good. This cost me about $24 US, and I figure I’ll get 4-6 servings.

Servings: 12​

Ingredients​

• 1 lb lean ground beef
• 1 tbsp olive oil
• 2 medium carrots , diced into small cubes
• 1 large onion, diced into small cubes
• 1 stalk celery, diced into small cubes
• 3 cloves garlic
• 15 oz canned diced tomatoes
• 15 oz tomato sauce
• 32 oz chicken broth
• 15 oz canned Great Northern beans, drained and rinsed
• 15 oz canned Kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tbsp Italian seasoning
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, adjust to taste
• 2 tbsp fresh basil, (optional)
• Shredded Parmesan Cheese- Mynote: I did not have Parmesan Cheese Rind so I added some to soup while it was cooking, and put it on the soup when served.

How to Make Pasta e Fagioli​

1. In a dutch oven or soup pot, heat up a tablespoon of olive oil at medium heat and brown your beef. Drain excess fat and set aside. Add a bit more olive oil to the pot and stir in garlic, onions, celery and carrots. Cook until tender.
2. Add in tomato sauce, canned tomatoes and beef. Stir to combine. Add your beans and chicken stock/broth. Let simmer for 10 minutes.
3. Add in pasta and Italian seasoning (dried oregano and thyme will work if you don’t have the spice blend on hand). Cook for 10 more minutes. Season to taste with salt and pepper.

Can I Substitute the Ground Beef?​

You can substitute, ground Italian sausage for beef or go hslf beef and half sausage.

Pro Tip: Have a parmesan rind lying around? (Grocery Store delis may have it.) Don’t let it go to waste and throw it into the soup pot alongside the broth. All the oils and salty-parmesan in the rind will meld with your broth and enhance the flavor. Just make sure you take the rind out before serving.

 

[anika200]

Pasta E Fagoili (Olive Garden Restaurant Copy)
If you like this, give Natasha credit: https://natashaskitchen.com/pasta-e-fagioli/

Hmmm, just like I remember it. I really miss the Olive Garden restaurant from what it was when it first appeared in the US about 1980. They are still around, but the food is not as good. This cost me about $24 US, and I figure I’ll get 4-6 servings.

View attachment 2470783​

Servings: 12​

Ingredients​

• 1 lb lean ground beef
• 1 tbsp olive oil
• 2 medium carrots , diced into small cubes
• 1 large onion, diced into small cubes
• 1 stalk celery, diced into small cubes
• 3 cloves garlic
• 15 oz canned diced tomatoes
• 15 oz tomato sauce
• 32 oz chicken broth
• 15 oz canned Great Northern beans, drained and rinsed
• 15 oz canned Kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 tbsp Italian seasoning
• 1 tsp salt, adjust to taste
• 1 tsp black pepper, adjust to taste
• 2 tbsp fresh basil, (optional)
• Shredded Parmesan Cheese- Mynote: I did not have Parmesan Cheese Rind so I added some to soup while it was cooking, and put it on the soup when served.

How to Make Pasta e Fagioli​

1. In a dutch oven or soup pot, heat up a tablespoon of olive oil at medium heat and brown your beef. Drain excess fat and set aside. Add a bit more olive oil to the pot and stir in garlic, onions, celery and carrots. Cook until tender.
2. Add in tomato sauce, canned tomatoes and beef. Stir to combine. Add your beans and chicken stock/broth. Let simmer for 10 minutes.
3. Add in pasta and Italian seasoning (dried oregano and thyme will work if you don’t have the spice blend on hand). Cook for 10 more minutes. Season to taste with salt and pepper.

Can I Substitute the Ground Beef?​

You can substitute spicy, ground Italian sausage for beef. It will add a nice kick of heat! Also, don’t hesitate to use half beef, half Italian sausage.​

Pro Tip: Have a parmesan rind lying around? (Grocery Store delis may have it.) Don’t let it go to waste and throw it into the soup pot alongside the broth. All the oils and salty-parmesan in the rind will meld with your broth and enhance the flavor. Just make sure you take the rind out before serving.

Ha, I love how you calculated the cost too. Thumbs up.
One time I calculated the cost for the home made "Cheeze Its" I made >> $6 worth of cheese per lb or box.
But they are at least twice as good....

 

[Huntn]

Last time I made chicken salad, instead of dairy cream, I used plant cream, and was happy with this substitution.

 

[decafjava]

Last time I made chicken salad, instead of dairy cream, I used plant cream, and was happy with this substitution.

View attachment 2474100

I often find these plant-based dairy substitutes to be a bit mixed especially for cheese but if you find this one good if I can find something similar great! I was surprised to find a plant-based "feta" in Greece which actually wasn't too bad though I still prefer the real thing.

 

[Huntn]

I often find these plant-based dairy substitutes to be a bit mixed especially for cheese but if you find this one good if I can find something similar great! I was surprised to find a plant-based "feta" in Greece which actually wasn't too bad though I still prefer the real thing.

I tasted this before mixing it in and it was indistinguishable to dairy cream, at least to me. I was expecting to hear it’s full of unhealthy whatever.

 

[AlaskaMoose]

The easiest recipe for baking your favorite chicken pieces. You can also used it on whole hen or chicken that have been cut into halves. I learned this recipe from a chief years ago.

Ingredients:
Chicken (I use organic and free range chicken)
You favorite home-made Italian dressing (include some more salt to taste, water, apple cider vinegar, your favorite dehydrated spices)
Salt and black pepper
Mrs Dash (optional), or any other dehydrated spices you may like

Rinse and pat-dry the chicken pieces with paper towels, place in a stainless-steel baking pan, pour some of the Italian dressing over the chicken pieces or halves, turn them over and, and pour more dressing over the top. Now you can add more salt and black pepper and other spices to taste.

Bake at 325º (162º C) for about 25 minutes and check the internal temperature, turn over and bake for 5-10 more minutes. Check the internal temperature for 165º (73.8º C), rest and serve. Water adds moisture, and the vinegar enhances the flavor a great deal.

If you like your chicken pieces a little crispy or golden brown, then you would have to extend the time baking until the chicken pieces turn slightly golden brown. This above is my favorite for skinless and boneless chicken breast tenders, baked for a maximum of 165 degrees internal temperature (takes around 30 minutes at the most).

Roasting for longer periods of time at 325-350 degrees makes it crispier on the surface (skin and such), but also dries the meat unless you add more Italian dressing to the pan. If roasting over 350-degrees, it's best to use avocado oil because it can handle higher temperatures than olive oil.

 

[Huntn]

Taco Soup

Taco Soup | Taco Recipes | McCormick

Get the fiesta started with this original taco soup recipe that's loaded with south-of-the-border flavor and ground beef in every bite.

www.mccormick.com

Comment: Quick and easy to make to make, delicious

​

Ingredients

• 1 pound lean ground beef (or chicken/turkey)
• 1/2 cup chopped onion, (1/2-inch pieces)
• 1/2 cup chopped green bell pepper, (1/2-inch pieces)
• 2 packages McCormick® Original Taco Seasoning Mix or any brand taco seasoning mix. (You might prefer just one).
• 2 cups beef stock
• 2 cups water
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14 1/2 ounces) petite diced tomatoes, undrained
• 1 cup corn, fresh or frozen
• 1 cup crushed tortilla chips
  
  Substitutions available

​

Instructions

• Brown beef in large saucepan or Dutch oven on medium-high heat. Drain fat. Add onion and bell pepper; cook and stir 2 to 3 minutes or until tender-crisp.
• Stir in Seasoning Mix, stock, water, beans, tomatoes and corn. Bring to boil. Reduce heat to low; simmer 15 minutes.
• Ladle into soup bowls. Sprinkle with tortilla chips. Serve with desired toppings. Serving Suggestion with chopped avocado, shredded cheese, chopped green onions, chopped fresh cilantro, sour cream or lime wedges.

 

[Huntn]

Tortilla Soup Link
Comment- Good, tastes different than Taco Soup! 😊

Ingredients​

• 2 TBSP butter
• 1/2 onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 2 jalepenos, minced (for less hot remove seeds)
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cubes homemade chicken bouillon*, optional
• 1 cup frozen corn
• 1 tsp cumin
• 2 tsp salt
• 1/2 tsp pepper
• 1 can diced tomatoes w/ green chiles, 14.5 oz
• 2 cups cooked chicken, shredded (Shred a rotisserie chicken with a fork, or boil approx 6 thighs)
• 1 lime, juiced

Garnish with:​

• avocado, diced
• cheddar cheese, grated
• 1/2 cup green onions, diced
• cilantro, chopped
• tortilla strips

Instructions​

1. Melt butter in a stock pot on medium heat and saute onions, carrots, celery, jalapenos until onions are translucent. Add garlic during the last minute of saute time.
2. Add chicken broth, corn, canned tomatoes & chiles, cumin, salt, and pepper to the pot. Boil gently until all veggies are soft, about 15-20 minutes.
3. After veggies are cooked, add cooked chicken & lime juice. Add more salt to taste if needed.
4. Before serving, garnish with avocado, cheese, green onions, cilantro, and tortilla strips.

 

[decafjava]

Ok I will have to try a few of these recipes.

 

[Huntn]

Simple Delicious Omelet

​

Ingedients for 2 servings

• 4 large/jumbo Eggs
• Several ounces of cubed ham
• 1/2 cup Onion (minced)
• 1/2 cup Green Pepper (minced)
• Fresh Mushrooms (small container, canned mushrooms can be used but not as good)
• 1/4-1/2 cup shredded cheese- yellow, white whatever, sharp or mild.
• 1-2 Tbs Butter
• Olive oil (splash)
• Salt and Pepper to taste
• Note: None of the taste enhancements like mushrooms are required or others can be substituted, if they are not to your taste. Both the wife and I love mushrooms. 😊

Instructions

• A 9-11” non-stick pan, but any round skillet with sides, plus a wide spatula is nice. 🙂
• Mince onions and green pepper.
• Sauté Mushrooms in butter set aside.
• Whisk 4 eggs in a bowl with a fork.
• Add olive oil to skillet, and at medium heat, sauté the onion and green pepper for a few minutes.
• Pour in eggs and with a spatula push the contents around.
• While it’s cooking, add cubed ham, cheese, and mushrooms to one half of the omelet. Note, try not to overload the omelet. You may have extra mushrooms, if so you can place the extra on top after the omelet is put on the plate.
• When the egg has firmed up, slide the spatula under the unloaded side, and lift it to fold over on the other half. This can be done with one spatula, but I use 2 if the omelet is large.
• After it looks done 🙃, turn off the heat, cut it in half while in the skillet and serve.
• Don’t forget the extra mushrooms if you have them, place on top of portions.
• Salt and pepper to taste.

​

 

[MBAir2010]

THANKS!

im making bread (every other day-lee)
and forget to place that into an air fryer now....
I saw this thread just now!

oh
9GM active dry yeatsi wth 315 110ºF water
480 GM all purpose flower dash of salt sea.

let Yeats sit 5 miutes
add flour
stir in a bowl
sit for 30 min, covered in oven-enclosed.
knead, work into a ball
sit 45 min
work knead into pans
let sit an hour or risen
bake (air fryer) 28min 395

 

[Huntn]

Note: Fixing today. will add photos later. I can just about guarantee we’ll like it. My wife got this off a Stanley Tucci Facebook Recipe group. I don’t have a link, but there are links to the actor’s posted Italian recipes online such as:

All the Recipes from Stanley Tucci: Searching for Italy

Here are all the easy step-by-step recipes to make the food from Stanley Tucci: Searching for Italy, with tips and tricks to cook them at home. Take a look.

www.finedininglovers.com

20 Stanley Tucci Recipes: Italian Pasta, Searching for Italy Style Dishes, and Classic Italy Recipes

If you’re as obsessed with Stanley Tucci and his mouthwatering recipes as

whyitalians.com

Penne Pasta with Creamy Chicken, Mushrooms, and Asparagus
This creamy and comforting pasta dish is packed with tender chicken, earthy mushrooms, and fresh asparagus. Perfect for a weeknight dinner, this recipe will have your Facebook followers asking for seconds!

Ingredients (Serves 4-6)

• 12 oz (340g) penne pasta
• 2 tbsp olive oil
• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 8 oz (225g) mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 cup (240ml) heavy cream
• ½ cup (120ml) chicken broth
• ½ cup (50g) grated Parmesan cheese
• 1 tsp dried thyme
• Fresh parsley (optional, for garnish)

Instructions

• Cook the penne pasta: according to the package instructions until al dente. Drain and set aside.
• Cook the chicken: In a large skillet, heat 1 tbsp olive oil over medium-high heat. Season the chicken with salt and pepper, then cook until golden brown and cooked through. Remove from the skillet and set aside.
• Cook the vegetables: In the same skillet, add the remaining 1 tbsp olive oil. Sauté the mushrooms and asparagus until tender, about 5-7 minutes. Add the garlic and cook for 1 minute, or until fragrant.
• Make the sauce: Stir in the heavy cream, chicken broth, Parmesan cheese, and thyme. Bring to a simmer and cook until the sauce thickens slightly.
• Combine and serve: Add the cooked pasta and chicken to the skillet. Toss to coat everything in the sauce.
• Garnish with fresh parsley, if desired, and serve hot.