October 2010 Weddings
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Recipes
Posted by TishaPayne
I LOVE dressing (or stuffing or whatever you want to call it) so I make chicken and stuffing in the crock pot a few times a year (and it's great for work pot-lucks and stuff like that too) but I don't have any exact measurements. So, I'll try to wing it for you... -------------------------------------------- Ingredients: 1 pan (like, a cake pan size... 9x13 or whatever is the common size) of UNsweet cornbread 1 can of biscuits (or you can make biscuits from scratch and use those) 1 can of cream of chicken soup 1/2 of a white onion, chopped 2 eggs sage, salt, and pepper to taste (I like a LOT of sage, and I have no idea how much I use... I just put it in until it looks right) 1lb of cooked, bonless skinless chicken breasts 1 can of chicken broth (for later) -------------------------------------------- Directions: In a large bowl, crumble together the cornbread a biscuits. Add the chopped onion and the can of soup. Mix together (it's really best to do it with your hands, but you can use your mixer if you'd rather.) Add in the eggs and mix again. Start adding the spices and mix periodically, until everything is combined evenly. Cut up your chicken into bite-size peices and mix into the stuffing.Plop it all in to the crockpot, put it on low, and you can cook it for as long as you want, but you will probably need to moisten it up a bit before serving it. Just pour in some of the chicken broth until it is the consistancy that you prefer. Some people might use 1/8 of a cup, some might use the whole can. It's just whatever is preferable to you. I personally usually end up cooking mine for a good 8 hours, and then use about a 1/2 of the can of broth before serving.
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Re: Recipes
Posted by teddidan
Pork Chops and White RiceIngredients: White Rice, Pepper, boneless/skinless pork chops, milk, cream of mushroom soup, cheese (any other spices you like)Instructions: In the morning, place desired amout of pork chops in the crock pot. Add two cans of cream of mushroom soup (make as directed). I use all milk for a thicker sauce. Add 1 tsp of pepper, garlic, some cheese and any spices you like to use. Cook on low for 6 hours or high for 4 hours.Serve over white rice with cheese sprinkled on top. So simple, but my favorite on rainy days!
Posted by hz80408
Pulled PorkIngrediants: 2-4 pounds pork roast, 1 20oz Root beer, pork rub spices (optional), 1 18oz BBQ sauceNight before: Put rub on pork (optional), put pork in crockpot, pour rootbeer over it and let marinade overnight (in fridge!)Day of: Cook on low 7-8 hours, shred pork with fork, add 3/4 bottle BBQ and mix. Cook on low or warm for 30min-1hr (just to get BBQ flavor in). Serve on buns and add leftover BBQ sauce as needed.I know the rootbeer sounds really weird and I was skeptible at first, but you can't even taste it but it adds overall! Yum!!
Posted by MeganJ26
Korean Ribs (that I posted about yesterday... they are SO good and not spicy)Ingredients: Beef or Pork short ribs, 5 - 6 whole jalape?os, 1/2 cup Soy Sauce, 4-5 cloves garlic, 1/3 cup brown sugar, 1 cup waterPlace all ingredients in crock pot and cook on high 4-6 hours or on low 8-12 hours. Do not cut the jalape?os or garlic. Super tender and yummy!DH also added some mirin and rice wine vinegar this time, and it had even more flavor.Great with brown rice and egg rolls!
Posted by MeganJ26
Salsa ChickenIngredients: Chicken breasts or strips, 1 jar salsa, 1 can corn (drained) 1 can black beans (drained), your favorite Mexican seasoningplace all ingredients in crock pot and cook on high 4 hours or low 8 hours.Eat over brown rice, or shred chicken and use for tacos of burritos.Left overs can be placed back in crock pot with some chicken broth, more seasoning, and lime juice for a great chicken tortilla soup. (serve with sour cream and tortilla chips, plus fresh cilantro, avocado, etc.)
Super easy and delicious!
Posted by Klynn86
1 beef roast (any cut)2 cans cream of mushroom soup
1 packet of dry onion soup mix
1/2 soup can milk
Put the Roast in the slowcooker, pour onion soup mix all over (so its covering the top and sides.
Add the soup and milk and give it a quick stir.
Put on low 7-8 hours (best), or high for 4-5.
The beef literally falls apart and the soup creates a delicious mushroom beef gravy!
Posted by nycegrrl99
cranberry Pork Roast (My family loves this stuff) Ingredients1-3 pounds Boneless rolled pork loin roast1/2 tsp. Salt
1/4 tsp. Pepper
1 16 oz. Can whole-berry cranberry sauce
1/4 c. Honey
1 tsp. Grated orange peel
1/8 tsp. Ground cloves
1/8 tsp. Ground nutmegPreparation
Cut roast in half and place in a slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.
Posted by gretchen33
Cocktail Meatballs recipe - slightly ammendedI use this recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/cocktail-meatballs-recipe/index.htmlbut I just fry the meatballs in a frying pan until they are brown on the outside, then I toss them in the slow cooker on low for a few hours to cook the rest of the way in the yummy sauce. I also make Rotel Queso in the slow cooker.1 can rotel diced tomatoes and green chili1 big block of velveta (16oz, I think?)1 lb of ground beefbrown beef, toss in, melt on high and switch it to low once it is melted. Simple and yummmmmmmmmyyyyyyyy!I cook 'real' food in the crockpot sometimes, too..... but rarely! lol!
Posted by DLLadybug
Swiss Chicken6 breasts of boneless chicken1 can of cream of mushroom soup (I prefer to use cream of chicken soup)1/4 cup of milk1/2 cup of butter (melted)swiss cheese1 box of chicken stuffing (I prefer to use it prepared)cooking sprayHow to make the yummy stuff!spray crockpot slow cooker with coking sprayarrange chicken breasts in crockpottop chicken with cheesecombine soup, butter, milk, and stir well. Spoon mixture over the cheese and sprinkle with stuffing mixCover and cook and ENJOY!!low: 8-10 hourshigh: 4-6 hours
Posted by heatherbar10210
Chicken and DumplingsPut 3 to 4 boneless, skinless chicken breasts into crockpot (more if you are cooking for more than three to four people). Add one large can cream of chicken soup into crockpot. Add a 16 ounce bag of frozen mixed vegetables. Fill crockpot with chicken broth up to the rim. Cook on high approximately 4 to 5 hours. Add biscuits (I like to do approximately 16-20 biscuits, but it depends on how many dumplings you want. I prefer to use Grands homestyle biscuits.) to mixture. I prefer to tear the biscuits into smaller pieces to make smaller dumplings. Mix biscuits in. Cook for another 3 to 4 hours. Shredd chicken and mix. Serve. Enjoy!
Posted by Xan921
Chili*You can make this with or without meat*Ingredients1 or 2lbs of ground beef (depending on how meaty you like your chili)2 cans of diced tomatoes with green chilis1 tiny can of tomato paste1 can of kidney beans (drained)1 can of black beans2 green peppers (chopped)1 large onion (chopped)1 packet of Chili Seasoning or you can use chili powder/red pepper flakes and just season to taste; I never measure when I do it.DirectionsBrown meat and drain excess grease. Dump all the ingredients and meat into the crockpot. Cook on low for 6 hours or high for 3 hours. This can be cooked longer, these are just the minimum times I'd suggest. I find that the longer it cooks, the better it tastes.
Posted by RavenBeauty
Mix spinach and:
1 1/2 c. sour cream
1 c. cream cheese
1 pkg. vegetable soup mix (Mrs. Grass' or Knorr's)
1 c. water chestnuts, chopped
Posted by ErinDWorley
Flank Steak with Triple Grilled Onions3 Tbsp unpacked brown sugar
4 1/2 tsp balsamic vinegar
1 medium onion, yellow, cut into 1/2-inch-thick slices
1 large Vidalia onion, cut into 1/2-inch-thick slices
1 medium red onion, cut into 1/2-inch-thick slices
1 tsp table salt, divided
1/4 tsp black pepper, freshly ground
1 1/4 pound(s) raw lean flank steak
Small amount of olive oil
Heat oil in griddle/grill pan over medium-high heat.
In a small bowl, combine sugar and vinegar. Slice onions and toss in sugar/vinegar mixture, then sprinkle with 1/2 teaspoon of salt. Set aside.
Sprinkle steak with remaining 1/2 teaspoon of salt and pepper; put on grill pan. Cook 5 minutes each side, until medium rare, or longer for desired degree of doneness. Put on a plate and cover with foil (tent). Let rest for 10 minutes.
Meanwhile, add onions to grill pan. Grill for 7-10 minutes, or until carmelized. I serve with mashed potatoes and asparagus.
Posted by Klynn86
Lemon ChickenChicken Breasts (as many as you want served!)Vegetable Oil
Salt & Pepper
Flour
1-2 Lemons
Chicken broth
Slice chicken into medallion pieces, about 1/2 inch thick Evenly coat each piece of chicken in flour. Meanwhile, coat pan with oil and heat on medium-high heat. Place chicken in pan in one layer (don't crowd the pan, you will most likely need to do more than one batch) and brown the chicken pieces until golden brown on each side (salt and pepper each side after browning). Repeat until all chicken pieces are browned. Place all the browned chicken into the frying pan together and squeeze the juice of 1-2 lemons (depending on how much chicken and how much lemon taste you want!). Mix and let cook for a few moments, then add enough chicken broth to just cover the chicken.Let sauce reduce until it evenly coats the chicken. Serve over rice.
Posted by alecat9
Oatmeal Cake 1-? c boiling water, poured over 1 cup quick cooking oatmeal. Add ? stick margarine (or butter) & let stand for 20 minutes. Add:1 c brown sugar1 c white sugar2 eggs1 Tea. Baking soda1 Tbls. Cinnamon1 Tbls. Vanilla? tea. Salt1-? c flour Mix together & bake at 350 degrees for about 35 minutes. Use an oblong pan. Caramel Frosting 1 stick margarine (or butter) melted? Brown sugar (packed)? c cream (I use ? + ?)1 c nuts (chopped)?optional1 c coconut?optional1 Tbls. Vanilla2-? c 10x sugarMix together & spread on cake as soon as you take it from the oven.
Posted by MeganJ26
Cranberry Pork Tenderloin, from Crockpot 360:http://crockpot365.blogspot.com/2009/02/crockpot-cranberry-pork-roast.html
Posted by Dominique1219
Chocolate Crinkle Cookies1/2 c. + 2 tsp. oil
2 c. sugar
4 eggs
1/2 tsp. salt
2 tsp. baking powder
3/4 c. cocoa
2 tsp. vanilla
2 c. flour
1 c. powdered sugar Mix oil, cocoa and sugar; blend in one egg at a time until well blended. Add vanilla, salt, flour, and baking powder. Chill several hours or overnight (FYI overnight works best, or if you don't have time, put the dough in the freezer for about an hour or 2). Take about teaspoon sized pieces of dough, roll into balls, cover in powdered sugar. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes in 350 degree oven. I got 72 cookies out of one batch.
Posted by gingern
Aunt Marsha's Danish Ham SoupWe had a ham for Christmas and a lot leftover...this soup is AMAZING!! My Aunt didn't give me amounts for most of the ingredients, just add what you like and proportional to the overall amount! Stir occasionally.1 ham bone + drippings/juice (she said she would not make this without the bone and juice. FYI.)pieces of hampotatoes (I did not use potatoes)carrotsceleryonion1/2 to 1c barley6c waterDuring the last half hour of cooking, add 4 cut apples to the stew with peeling...this is kind of the "secret ingredient" and really makes this soup delicious! I used 3 apples that were past their prime for normal eating and think it made this glorious concoction even better than normal crisp ones! At the end, the apples should be cooked and I just "creamed" them into everything else. YUM!!Enjoy! I usually like turkey better for holiday events and such, but I think I might have to make ham more often now! This soup is THAT good!!
Posted by Ddumire
White Chili
1 lb. boneless, skinless chicken breast cut into 1/2 in. cubes1 med. onion, chopped
1-1/2 tsp. garlic powder
1 tbsp. vegetable oil
2 cans (15-1/2 oz. each) great northern beans, drained and rinsed
1 can (14-12 oz.) low sodium chicken broth
2 cans (4 oz. each) chopped green chilies
1 tsp. sea salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. ground white pepper
1/4 tsp. ground cayenne pepper
1 cup (8 oz.) sour cream
1/2 cup (8 oz.) heavy whipping cream
In a large sauce pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and heavy cream. Serve with oyster crackers immediately! Yield: 7 servings.
Posted by Heatherbar10210
Swiss Veggie Bake with Chicken3-4 boneless, skinless chicken breasts16 oz bag frozen veggies (broc, caul, carrots)1 Family size cream of chicken3/4 cup sour cream2 cups shredded swiss cheese2 3/4 cups french fried onionsPreheat oven to 400. In a mixing bowl combine sour cream and cream of chicken. Mix. Add in frozen veggies, cheese and french fried onions. Mix. Place chicken breasts in a glass baking dish. Place veggie mixture over the top of the chicken. Bake in oven for 30 to 45 minutes.This is a slightly different variation we found on the back of the campbells cream of chicken can. We used only one bag of veggies and added boneless, skinless chicken breasts. I would cut up some potatoes and add them to veggie mixture. I think it would make it even better. Hope you enjoy it as much as my husband and I did!
Posted by EmDizzle
Cajun Style JambalayaI doubled this for a party. Made it all in cast-iron pot. It's easier than it looks (with so many ingrediants) but it's all just chopping and throwing into a pot to cook.
12 medium shrimp, peeled, deveined and choppedI bought 6 bucks worth of medium shrimp, cleaned and cooked, just removed tails and chopped up at home4 ounces chicken, diced1 tablespoon Creole seasoning, recipe followsI didn?t make the mixture before hand, I just went crazy and added like a quarter to a half teaspoon of everything he had listed below.2 tablespoons olive oil1/4 cup chopped onion1/4 cup chopped green bell pepper1/4 cup chopped celery2 tablespoons chopped garlic1/2 cup chopped tomatoes3 bay leaves1 teaspoon Worcestershire sauce1 teaspoon hot sauce3/4 cup rice3 cups chicken stock5 ounces Andouille sausage, slicedSalt and pepperDirectionsIn a bowl combine shrimp, chicken (raw) and Creole seasoning, and work in seasoning well, set aside.In a large pot heat oil over high heat with onion, pepper and celery, sweat for 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in uncooked rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture (still raw) and sausage (cooked). Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. Emeril's Creole Seasoning2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon cayenne pepper1 tablespoon dried oregano1 tablespoon dried thyme
Posted by EmDizzle
Buffalo Chicken Dip1 (8-ounce) package cream cheese, softened1/2 cup ranch salad dressing1/2 cup hot sauceyes, ? cup!1/2 cup cheese shredded (your choice, mozzarella, cheddar, mex blend, bleu, etc)1 cup (ish) shredded chickenI bought half a rotisserie chicken for $3 and shredded the meat at homeCrackers, chips, and/or veggies, for dipping Preheat the oven to 350 degrees FIn a deep-dish pie plate add the cream cheese and stir with a fork until smooth.Stir in the dressing, hot sauce and cheeses. Mix in chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir before serving with crackers, chips, and/or veggies.This got cleaned out so fast! Definitely a hit!
Posted by EmDizzle
Stuffed Strawberries - Thanks to Megan! (MC22)block of cream cheese
1/2 cup confectioner's sugar
1 tsp vanilla
Mix together, and pipe the mixture into the top of the berries (I just did the ol' zip lock bag and cut off a corner trick)
I might get crazy next time and dip the other end in a bit of chocolate!
Posted by EmDizzle
Cake Balls!Place the chocolate coated cake balls in the fridge or freezer and repeat with second batch. The chocolate shouldn't take but a few minutes to firm up.Get really crazy and melt a few blocks of white chocolate, and using a fork, almost whipping it back and forth, make nice designs.
These are shockingly good!
Posted by Boynton1286
My Dad's Chicken "stuff" recipe:
2-3 breasts chicken cut into cubes
1/2 onion diced
2 gloves garlic-pressed
sliced mushrooms
(cook above four ingredients in a little EVOO)
Boil wide egg noodles
Mix together chicken and noodles with:
1 can cream of mushroom
8oz sour cream
1/4 cupish of ranch dressing
2 cups of mozzarella cheese
Put into a casserole dish and bake at 350 for 35 min.
**You can also put crushed cracker crumbs on the top**
A couple salads for you:
Fruit & Yogurt Pasta Salad
4 oz (1 cup) uncooked small shell pasta
1 11 oz can mandarin orange segments, drained
1 8 oz can pineapple chunks, drained
1 cup halved green grapes
1 6 oz container low-fat lemon yogurt (I've also used strawberry or vanilla before - still good)
1 Tablespoon sugar
1 cup halved strawberries
Cook macaroni to desired doneness as directed on package. Drain; rinse with cold water to cool. In a medium bowl, combine cooked macaroni & all remaining ingredients except strawberries. Mix gently to coat. Cover; refrigeration 1-2 hours to blend flavors. Just before serving, stir strawberries in.
Pea Salad
1 head lettuce, torn into bite size pieces (about 10 cups)
3/4 cup mayonnaise
1/2 cup sour cream
1/2 cup sliced celery
1 1/2 cups frozen sweet peas, cooked and cooled
1 cup halved cherry tomatoes
3/4 cup Romano or Parmesan cheese
4 slices bacon, crispily cooked and crumbled
In a large bowl or 13x9 pan, layer lettuce. In small bowl, combine mayo & sour cream; blend well. Spoon 1/2 cup of mayo mix over lettuce. Top with celery, peas, and tomatoes. Spread remaining mayo mix over top. Sprinkle with cheese and bacon. Cover; refrigerate at least 8 hours or overnight.
Thai Green Curry with chicken or seafood melange
ingredients (you can add more or less of each of these as you like):
2 cans coconut cream (or separate the juice from coconut milk and used the solidified cocunut milk--you can do this by throwing it in the fridge for a while to solidify and separate)
2tbsp of cane or palm sugar
400 g of chicken or mixed seafood (the frozen kind you buy in the store in a bag is fine)
1/4 cup (this is hot, so use much less if you're sensitive to spice, or up to 1/2 cup if you love that sh!t) thai green curry paste (or you can make your own... check this link out)You can also add a sliced hot thai chili or two for even more kick!
handful (5 or 6?) kamfir lime leaves
half stalk of lemongrass cut into large pieces (or about 3 tbsp of frozen minced lemongrass)
fish sauce (2 tbsp)
vegetable oil
squirt of lime juice
5 or so thai eggplants (aka apple egg plants), quartered with stems removed
small can of bamboo shoots
1 1/2 bell pepper (red, green, yellow or orange or a mixture) cut into strips. I should point out, that red, orange and yellow look prettiest when the curry is finished.
1 cup coriander (save half for garnish and half for curry)
directions:
1. turn on wok or skillet to medium high, and put in your oil, lime leaves, lime juice, and lemongrass. Cook for 1 minute, or until you see the lime leaves darken.
2. Add the green curry paste and let that sucker burn your nose hairs for about 1 minute.
3. Add that stanky fish sauce and chicken and turn the stove down to medium. Cook the chicken and try not to gag on the fish sauce. It will all be worth it soon, I promise. (while your husband brings beer to your neighbours, appologizing for the horrid smell)
4. When the chicken is cooked through, add peppers, bamboo shoots and eggplant. cook for another 2 minutes or so. Toss in some coriander (1/2 cup).
5. Add coconut milk, put the lid on and wait until you see it bubble (maybe 10 minutes?)
6. Add the sugar, stir it around, turn off the stove (or set to minimum), and let it sit uncovered for about 5 or 10 minutes to thicken up.
7. serve with Jasmine rice and top with fresh coriander garnish.
8. OM NOM NOM