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Comment by Wallace Watson on March 19, 2013 at 11:02am

Here is a wonderful recipe for pork ribs.

Simmer 2.5 lbs of prok spareribe with dices onion for 45 minutes, the drain.

The sauce"

1 Oxo beef cube or 1.5 Tbso oxo liquid

3/4 c. boiling water

1/4  c. cider vinigar

2 Tbsp soy sauce

Mix in a pot and heat

Dry stuff to be mixed up and then added to the liquids

3/4 C. brown sugar

2 Tbsp Tapioca starch

1/2 tsp ginger

1/2 tsp garlic powder

1/2 tsp curry

1/4 tsp cloves

Stir into hot liquids an cook, stirring constantly, until thick and clear.

 

Pour over cooked ribs an put it all into a baking casserol.

Bake at 375 for 30 minuted

 

This is really good serves with rice and apperigus.

 

Hope you enjoy.

 

Comment by Steve S on July 27, 2012 at 2:13pm

Hummus for the Long Hot Summer - Recipe

Click for recipe on Zoomers

Comment by alexander Mollison on April 17, 2012 at 7:56am

No-Cooking Banana Split Pie

CRUST:

2 cups graham cracker crumbs

1/2 cup melted butter

1/4 cup sugar

Mix together and press into the bottom of a 13x9 inch baking dish (glass will work best). Chill 1 hour.

FILLING:

2 cups powdered sugar

2 eggs

1 tsp. Vanilla

1 cup butter

Cream together and spread over the crumb crust. Chill 1 hour.

TOPPING:

4-5 ripe bananas, sliced

2 (10 oz.) pkgs. Frozen strawberries, drained

16 oz. Can crushed pineapple, drained

1 cup whipping cream, whipped

1 cup chopped pecans

4 oz. Jar maraschino cherries, drained and chopped

Layer the toppings over the filling in the order listed. Cut into squares. Makes 12-15 servings. Keep refrigerat

Comment by alexander Mollison on April 4, 2012 at 7:34am

Comment by alexander Mollison on March 30, 2012 at 10:54am

CROCKPOT CHICKEN CURRY

5 medium potatoes, diced
1 green bell pepper, coarsely chopped
1 medium onion, coarsely chopped
1 lb. boneless chicken breasts, cubed
1 can (14.5 oz.) of no salt added tomatoes
1 tbsp. coriander
1 1/2 tbsp. paprika
1 tbsp. ginger
1/4 tsp. red pepper
1/2 tsp. turmeric
1/4 tsp. cinnamon
1/8 tsp. cloves
1 cup of low sodium chicken broth
2 tbsp. cold water
4 tbsp. cornstarch

Methods/steps
Place vegetables in crock-pot; place chicken on top. Mix together tomatoes, spices and chicken broth. Pour over chicken. Cook on low 8-10 hours or on high 5-6 hours. Remove meat and vegetables. Turn heat to high. Stir cornstarch into water. Add to crock-pot. Cook until sauce is slightly thickened, about 15-20 minutes.

Comment by alexander Mollison on March 21, 2012 at 11:03am

Colcannon Cakes Recipe
You can also add some chopped fresh parsley to the colcannon mix. Here's a fun idea for breakfast, serve the colcannon cakes with a poached egg on top!
Add to shopping list
Ingredients
Colcannon:

2 1/2 pounds of russet potatoes, peeled and cut into large chunks
Salt
5 Tbsp unsalted butter
3 lightly packed cups of chopped chard, kale, spinach, or cabbage
1/2 cup of green onion greens, chopped
1 cup milk or cream

Colcannon cakes:

About 3 cups of colcannon
1 cup flour
1 egg
2-3 teaspoons salt
4 Tbsp butter or vegetable oil
Lemon for garnish
Method
1 Make the colcannon first (see our colcannon recipe.) Put potatoes in a pot, cover with cold, well salted water by an inch, bring to a boil, and cook until fork tender, about 15 to 20 minutes. Drain the potatoes and remove them from the pot. Melt the butter in the still warm pot, add the chopped greens, cook for 3-4 minutes until wilted, then add the green onions and cook for another minute. Add the potatoes, milk or cream to the pot, mash until everything is well mixed.

2 Mix the egg, flour and salt in with the colcannon. You may want to chill the mixture for 15 minutes or longer to make it easier to shape the patties. Form into little cakes of whatever size you want, but make them flat so they will cook through without burning. If the mixture is too wet, add more flour until the mixture is easy to shape.

3 Heat the butter or vegetable oil in a large pan over medium-high heat. Working in batches, place the formed patties in the pan so they are not touching. Lower the heat to medium and gently fry until golden, abou 3-4 minutes. Turn and cook the other side. Let the cakes rest on a paper towel while you cook the others. Serve with slices of lemon.

Yield: Serves 4-6 as an appetizer.

Links:
Colcannon Cakes - from If You Can Make That You Can Make This
Potato Latkes - from White on Rice Couple
Korean Potato Pancakes - from Apple Pie, Pastis and Pate
Sweet Potato Cakes - from Lisa is Cooking
Coleman Andrew's colcannon cakes - from The Country Cooking of Ireland

colcannon-cakes-b.jpg

Comment by alexander Mollison on March 16, 2012 at 12:56pm

Banana-Toffee Drop Scones

2 1/2 cups Original Bisquick Mix
1/2 cup toffee bits
1/4 cup sugar
1/4 cup whipping (heavy) cream
1/2 tsp vanilla
1 egg
2 medium bananas, mashed (3/4 cup)
1 tbsp milk
1 tbsp sugar

Heat the oven to 425 F. Grease two cookie sheets using
Shortening or cooking spray. In a large bowl, stir the
Bisquick Mix, toffee bits, 1/4 cup sugar, the whipping
Cream, vanilla, egg and the bananas until a soft dough
Forms. Drop the dough by 10 large tablespoonfuls onto
The prepared cookie sheets (5 per cookie sheet). Brush
The tops with the milk, then sprinkle with the sugar.
Refrigerate the second cookie sheet while the first cookie
Sheet bakes. Bake for 11 to 13 minutes or until golden
Brown. Makes 10 scones

Comment by Steve S on March 13, 2012 at 3:42pm

I posted a recipe and about uses for vinaigrette in Zoomers blog area. You can see it here.

Comment by alexander Mollison on March 9, 2012 at 8:10am

Heavenly Lemon Muffins recipe

1 (16 ounce) box 1-step angel food cake mix
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup skim milk
2/3 cup applesauce
1/4 cup vegetable oil
2 egg whites
2 tablespoons grated lemon peel
2 teaspoons lemon extract
4 drops yellow food color (optional)
2 tablespoons confectioners' sugar (optional)

Heat oven to 375 degrees F. Line 24 (2 1/4-inch) muffin cups with paper liners or spray with nonstick cooking spray.

In large bowl, prepare angel food cake mix according to package directions.

In another large bowl, combine flour, baking powder and salt. In a medium bowl, combine granulated sugar, milk, applesauce, oil, egg whites, lemon peel,
Lemon extract and, if desired, yellow food color. Stir applesauce mixture into flour mixture just until moistened.

Fill each muffin cup 1/3 full with applesauce batter. Top with angel food cake batter, filling each cup almost full. (There will be some angel food cake
Batter left over.)
Bake 20 minutes or until puffed and golden. Immediately remove from pan; cool completely on wire rack. Sprinkle tops with confectioners' sugar, if desired.

Makes 24 servings. Enjoy

Comment by alexander Mollison on March 8, 2012 at 4:02pm

Ingredients
3 grapefruit
1/4 cup brown sugar
1/2 teaspoon vanilla extract
2 egg whites
1/4 cup white sugar
1 1/2 cups vanilla ice cream
Directions
Preheat oven to 450 degrees F (230 degrees C).
With a very sharp knife, cut a slice from the bottom and top of a grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds. Repeat with remaining grapefruit. Shake any droplets of juice into the bowl as you work.
Gently stir the brown sugar and vanilla extract into the fruit until the sugar has dissolved; spoon into a 1-quart baking dish. Beat the egg whites and sugar in a glass or metal bowl with an electric mixer on medium-high speed until the mixture forms soft, glossy peaks. Spread the fruit with the ice cream, and spoon the meringue on top of the grapefruit in decorative peaks and swirls.
Bake in the preheated oven until the meringue is golden brown, about 7 minutes.

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