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<span style="text-decoration:underline;"><span style="color:#000000;"><span style="font-family:Arial;">Ingredients</span></span></span><span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">Serves 12.</span></span><span style="color:#000000;"><span style="font-family:Verdana;"><br><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">8 tablespoons (1 stick) unsalted butter, plus more for dish</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">6 good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">5 1/2 cups milk</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">1/2 cup all-purpose flour</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">2 teaspoons salt</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">1/4 teaspoon freshly grated nutmeg</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">1/4 teaspoon freshly ground black pepper</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">1/4 teaspoon cayenne pepper, or to taste</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">4 1/2 cups grated sharp white cheddar cheese, (about 18 ounces)</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">2 cups grated Gruyere cheese, (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">1 pound elbow macaroni</span></span><span style="color:#000000;"><span style="font-family:Verdana;"><br><br></span></span><span style="text-decoration:underline;"><span style="color:#000000;"><span style="font-family:Arial;">Directions</span></span></span><span style="color:#000000;"><span style="font-family:Verdana;"><br><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce</span></span> <span style="color:#000000;"><span style="font-family:Verdana;"><br><br></span></span><span style="color:#000000;"><span style="font-family:Arial;">6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.</span></span><br>
 

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<span style="font-family:Arial;">Pink Lemonade Cupcakes</span><br><span style="font-family:Arial;">Servings: 24</span><br><br><span style="text-decoration:underline;"><span style="font-family:Arial;">Ingredients List</span></span><br><span style="font-family:Arial;">1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed* (light if you can find it)</span><br><span style="font-family:Arial;">White cake mix (the boxed stuff)</span><br><span style="font-family:Arial;">3 egg whites</span><br><span style="font-family:Arial;">2 Tbsp applesauce</span><br><br><span style="font-family:Arial;">1 recipe lemon butter cream icing (recipe follows)</span><br><br><span style="text-decoration:underline;"><span style="font-family:Arial;">Instructions</span></span><br><span style="font-family:Arial;">* For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness. In a stand mixer, add the cake mix, egg whites, applesauce, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to over-mix so you don't end up with dry cupcakes). Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers "done" in the center cupcake. Remove the pan from the oven and cool 5 minutes. Remove the cupcakes and cool completely on a baking rack. Once the cupcakes have cooled, make the icing and ice the cupcakes.</span><br><br><span style="text-decoration:underline;"><span style="font-family:Arial;">Ingredients List - Icing</span></span><br><span style="font-family:Arial;">3 cups + 3 Tbsp confectioner's sugar</span><br><span style="font-family:Arial;">1 stick unsalted light butter at room temperature</span><br><span style="font-family:Arial;">1/8 tsp salt</span><br><span style="font-family:Arial;">2 Tbsp lemon juice</span><br><span style="font-family:Arial;">Red food color (to color icing optional)</span><br><br><span style="text-decoration:underline;"><span style="font-family:Arial;">Instructions</span></span><br><span style="font-family:Arial;">Add the butter, confectioner's sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes. Optional - Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns pink. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes and enjoy</span>
 

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Lots of popped corn! I think I use at least a half cup in my stovetop popper.<br><br>
2 or 3 T melted butter<br>
dash or 2 lemon juice<br>
1/4 t cayenne pepper<br>
1/4 t New Mexico red chile powder<br><br>
Stir these ingredients together. I've dusted the cayenne & chile on the popcorn before and invariably it makes me cough like crazy. Not a problem when they're mixed with the butter. Drizzle the butter mixture on the popcorn.<br><br>
1 t spirulina powder<br>
popcorn salt to taste<br><br>
Sprinkle the spirulina on the popcorn, tossing a lot to distribute it evenly. Add salt and toss some more. Spirulina is evil-looking stuff, but it's got something yummy about it.
 

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A couple of notes about this recipe:
<ol style="list-style-type:decimal;"><li><b>IT IS GOOD.</b></li>
<li>I have made this with fresh strawberries rather than the preserves once. I just stemmed and quartered the strawberries, then mashed them, and replaced the preserves with those. I used two cups of mashed strawberries instead of the preserves in the recipe below.</li>
<li>You can cut this recipe proportionately if you'd like, ie, cut everything in half if you'd like a smaller bread.</li>
</ol><br><b><span style="text-decoration:underline;">Banana-Strawberry Bread</span></b><br><b><span style="text-decoration:underline;"><span style="font-family:'&quot';">Ingredients:</span></span></b><br><span style="font-family:'&quot';">1 stick of butter</span><br><span style="font-family:'&quot';">1 ¾ cups of sugar</span><br><span style="font-family:'&quot';">4 eggs</span><br><span style="font-family:'&quot';">4 cups of baking mix, such as Jiffy or Bisquik</span><br><span style="font-family:'&quot';">2 teaspoons of vanilla</span><br><span style="font-family:'&quot';">4 cups of ripe, mashed bananas (the more over-ripe, the better)</span><br><span style="font-family:'&quot';">1 ½ cups of chopped walnuts</span><br><span style="font-family:'&quot';">1 12oz jar of Trappist Strawberry Preserves</span><br><br><b><span style="text-decoration:underline;"><span style="font-family:'&quot';">Instructions:</span></span></b><br><span style="font-family:'&quot';">Preheat the oven to 350 degrees.</span><br><span style="font-family:'&quot';">In a fairly large bowl, cream the butter and sugar.</span><br><span style="font-family:'&quot';">Add the eggs and vanilla.</span><br><span style="font-family:'&quot';">Pour in the baking mix and stir until the mixture is well mixed.</span><br><span style="font-family:'&quot';">Add the bananas and stir again until the bananas are well mixed into the batter.</span><br><span style="font-family:'&quot';">Add the strawberry preserves and walnuts. Stir them into the batter.</span><br><span style="font-family:'&quot';">Grease a pan (I’ve found a glass brownie pan 15”x10”x2” works best, but a loaf pan will also work).</span><br><span style="font-family:'&quot';">Pour in the batter and spread evenly in the pan.</span><br><span style="font-family:'&quot';">Bake at 350 degrees for 40-45 minutes, or until a toothpick stuck in the center of the bread comes out clean.</span><br><span style="font-family:'&quot';">Allow to cool for 2-3 hours before cutting. <b>TIP</b>: After about 20 minutes, run a knife between the edge of the pan and the edge of the banana-strawberry bread. This will make the bread come out of the pan easier.</span>
 

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A couple of my favorite cookie recipies:<br><br><b>250 DOLLAR COOKIE RECIPE</b><br><br><span style="text-decoration:underline;"><b>Ingredients</b></span><br>
# 2 cups butter (1 cup=1.5 dl.... 2 cups=3 dl)<br>
# 4 cups flour<br>
# 2 tsp. soda<br>
# 2 cups sugar<br>
# 5 cups blended oatmeal<br>
# 24 oz. chocolate chips<br>
# 2 cups brown sugar<br>
# 1 tsp. salt<br>
# 1 8 oz. Hershey Bar (grated)<br>
# 4 eggs<br>
# 2 tsp. baking powder<br>
# 3 cups chopped nuts (your choice)<br>
# 2 tsp. vanilla<br><br><b><span style="text-decoration:underline;">Instructions</span></b><br>
**Measure oatmeal and blend in a blender to a fine powder.<br>
Cream the butter and both sugars.<br>
Add eggs and vanilla;<br>
mix together with flour, oatmeal, salt, baking powder, and soda.<br>
Add chocolate chips, Hershey Bar and nuts.<br>
Roll into balls and place two inches apart on a cookie sheet.<br>
Bake for 10 minutes at 375 degrees. Makes 112 cookies.<br><br><br><br><b>M&M chocolate chip cookies</b><br><br><span style="text-decoration:underline;"><b>Ingredients</b></span><br>
# 1 cups butter (2 sticks)<br>
# 3 cups flour<br>
# 1 tsp. baking soda<br>
# 1 cups sugar<br>
# 1 to 1 ½ cup chocolate chips or M&Ms (amount depends on your taste)<br>
# 1 cups brown sugar<br>
# 1/2 tsp. salt<br>
# 2 eggs<br>
# 1 tsp. baking powder<br>
# 1 cup chopped nuts (your choice, and optional)<br>
# 1 tsp. vanilla<br><br><b><span style="text-decoration:underline;">Instructions</span></b><br>
Cream the butter and both sugars.<br>
Add eggs and vanilla;<br>
Mix together with flour, salt, baking powder, and soda.<br>
Add chocolate chips and nuts.<br>
Roll into balls and place two inches apart on a cookie sheet.<br>
Bake for 10 minutes at 375 degrees.<br><br>
The nuts are optional.
 

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Equinox, will you marry me? <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
 

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Um, save some for the rest of us! <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/wink.gif" style="border:0px solid;" title="Wink">
 

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Just remember Nettie & Theia, just because I have the recipes doesn't mean I make them on a regular basis. <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile"> May want to reconsider that marriage! <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
 

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<span style="font-family:Arial;">A favorite family recipe. Serves 6. I usually pair it with rice pilaf, crusty bread, and a Greek salad.</span><br><br><br><span style="font-family:Arial;">3 lb Raw large shrimp<br>
1/2 cup lemon juice<br>
1/2 cup butter<br>
1-2 garlic cloves; minced<br>
1 cup chopped scallion tops (just the green part)<br>
3 large tomatoes; peeled and cut into wedges<br>
1 teaspoon fresh oregano<br>
salt & pepper to taste<br>
1 lb feta cheese, crumbled<br>
3/4 cup cream sherry<br><br>
Peel and de-vein shrimp. Sprinkle with lemon juice and set aside.<br><br>
Melt butter in large skillet. Saute garlic, green onion tops and tomato wedges until tomatoes start to soften. Add shrimp and season with oregano, salt and pepper. Turn shrimp frequently and saute until pink. Add feta and cream sherry. Bring to a boil and cook 3 to 4 minutes, stirring frequently.</span><br><br><span style="font-family:Arial;">Remove shrimp carefully to casserole. Spoon feta mixture over shrimp. Serve over rice pilaf.<br><br><br></span>
 

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Oooooo, I've made those! It's basically a brownie mix plus about 12 Reese's Peanut Butter cups (full sized). Prepare the mix as noted on the box, pour half the batter into a pan, line with RPB cups, pour the remaining batter over. Cook, cool, bask in the power of PB! <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/biggrin.gif" style="border:0px solid;" title="Very Happy">
 

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Maria's got it. Just be sure to use a small square pan (8x8 or 9x9) rather than a 9x13 rectangular pan. Any brownie recipe or mix will work. I always cut up the extra PB cups and use the pieces to fill in wherever there's open space, too, so that every brownie has PB in it. If you just line up the regular sized cups, you end up with big spaces on the ends of the pan.<br><br>
You can do the same trick with Peppermint Patties, which I usually do at Christmas.
 

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Tom's Premiere Running Ziti - as served at Broad St<br><br>
Box ziti noodles<br>
1 jar red sauce<br>
1 container cottage cheese<br>
1 container ricotta cheeese<br>
1 egg<br>
1 bag mozerella<br><br>
Boil the noodles. In a bowl, mix egg, mozzerella, ricotta, and cottage cheese. In a cassarole pan, begin layering sauce, noodles, cheese mix. Cook at 350 for 45 minutes or so.<br><br>
Serves as many hungry runners as you need.
 

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<b>Kris’ Chipotle Black Bean Soup</b><br><br>
1 cup dry black beans<br>
6 cups water<br>
3 cups chicken or vegetable broth<br>
2 cups water<br>
1 cup chopped onion<br>
1 cup chopped celery<br>
4 cloves garlic, minced<br>
1 tsp chili powder<br>
¼ tsp red pepper flake (or to taste)<br>
1 ½ cups frozen corn<br>
1 large roasted red pepper (from a jar OK), chopped<br>
1-3 chipotle peppers, chopped, and 1-3 tsp of adobo sauce (to taste)<br><br>
1. Rinse and sort beans. Soak beans over night or put beans and water in saucepot and bring to boiling. Reduce heat, simmer for 2 minutes. Remove from heat, cover, and let stand 1 hour. Drain and rinse.<br><br>
2. In same pot, combine beans, broth, 2 cups water, onion, celery, garlic, chili powder, red pepper flake. Bring to boiling, reduce heat. Cover and simmer 1-1.5 hour.<br><br>
3. Add corn, roasted red pepper, chipotle peppers, and adobo sauce. Bring back to simmer for 30 minutes.<br><br>
4. Ladle most of the broth and ½ of the solids into blender and puree. Pour back into the pot and stir. Serve.<br><br>
Makes 4 servings.<br><br>
Notes:<br>
- I adjusted this from a recipe that called for smoked sausage, when I was making it for a friend who is vegetarian. The chipotle peppers captured that smokey flavor quite nicely.<br>
- You can double up the recipe, but don't exactly double the total liquid or it'll be too soupy (well for me it is, I like mine thick).<br>
- You can skip the puree step if you'd like, or adjust the amount that you puree vs leave as solids. If you don't puree, give the beans a bit of a moosh with a potato masher.<br>
- You can use a can of cooked beans in place of step 1 if you are in a hurry. In step 2, cook for only 30 min as canned beans are already fully cooked and soft.
 

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<span style="text-decoration:underline;"><span style="font-family:Verdana;">Ingredients:</span></span><br><span style="font-family:Verdana;">4 to 6 green tomatoes, cut in 1/4-inch thick slices</span><br><span style="font-family:Verdana;">2 eggs, beaten</span><br><span style="font-family:Verdana;">2/3 cup evaporated milk</span><br><span style="font-family:Verdana;">1/3 cup water</span><br><span style="font-family:Verdana;">salt and pepper</span><br><span style="font-family:Verdana;">1 1/2 cups all-purpose flour</span><br><br><span style="text-decoration:underline;"><span style="font-family:Verdana;">Prep:</span></span><br><span style="font-family:Verdana;">Sprinkle tomato slices with salt and pepper on both sides.</span><br><span style="font-family:Verdana;">In a shallow bowl mix beaten eggs, milk, and water.</span><br><span style="font-family:Verdana;">Put the all-purpose flour in a shallow bowl. Season breadcrumbs per your taste.</span><br><span style="font-family:Verdana;">Dip each slice into egg mixture, then into flour.* Dip each slice into egg and then into the flour again.</span><br><br><span style="font-family:Verdana;">Arrange tomatoes in large, shallow, greased baking pans, or bake in 1 pan, in batches. Tomatoes should not touch.</span><br><br><span style="text-decoration:underline;"><span style="font-family:Verdana;">Bake:</span></span> <span style="font-family:Verdana;">Uncovered in 400° oven 20 minutes, turning halfway through.</span><br><br><span style="font-family:Verdana;">Crunchier coating: Dip toms a 2nd time into egg mixture then into seasoned bread crumbs or corn flake crumbs, with a little Parmesan cheese, if desired.</span><br><br><span style="font-family:Verdana;">SEASONING IDEA: I've used a cajun seasoning mix in with unseasoned breadcrumbs - yum!!!</span>
 

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I got this from a <a href="http://www.crazyauntpurl.com/archives/2006/05/fried_green_tom.php" target="_blank">blog</a> I read, there's pictures of the process there. You can tell this isn't my recipe, cuz i would never tell you to use bacon!!<br><br><b>Ingredients:</b><br>
• a few green tomatoes<br>
• cornmeal (yellow is my favorite)<br>
• mix cornmeal with salt, pepper and other spices (I add in some white cornmeal, too, and some Tony Chachere seasoning)<br>
• bacon grease or vegetable oil<br><b>Cooking:</b><br>
Slice the tomatoes into about half-inch slices. Dip in whipping cream or egg wash to make the batter stick. Then dredge each tomato slice in the cornmeal mixture. Place in a hot skillet and fry until golden on one side, gently flip them over. Done when both sides are a nice golden brown. Then eat up!
 

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<b>Splotch Chicken</b><br><br>
Using kitchen shears or a sharp knife, cut the backbone out of a whole chicken.<br><br>
In a large ziploc baggie, place:
<ul><li>the chicken.</li>
<li>6 Tablespoons of olive oil.</li>
<li>2 lemons, cut in half - squeeze juice over the chicken the drop the lemon halves in.</li>
<li>2 sprigs of rosemary, pull the leaves off and sprinkle them in over the chicken.</li>
</ul>
Seal bag and smoosh around for a bit and toss it in the fridge anywhere from 2 hours to 2 days. (I've frozen it at this point too and the end result is just as good)<br><br>
Preheat oven to 400. Pull the chicken out of the fridge to warm up a bit while the oven preheats. Dump the contents of the bag, lemons and all, onto a jelly roll type of pan (one with egdes), breast side up. Splotch it down flat with your hand. Throw it in the oven and let it fend for itself for an hour.<br><br>
I usually serve with rice pilaf and a green veggie or salad.
 

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Showoff. Fine, no ziti for you. <img alt="" class="inlineimg" src="http://www.kickrunners.com/forum/images/smilies/smile.gif" style="border:0px solid;" title="Smile">
 
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