Invisapeeps 2.0

Grand Poohbah of Peepdom · All hail the Grand Poohbah, and nobody gets hurt!

The Recipe Thread!

Potatochiplady · Veteran Member

I copied all of the recipes from the old Invisapeeps board to the the new Invisapeeps board (new as in the one set up by The Almighty Steve) so they wouldn't be lost when the old board is shut down for good someday.

I know some people here can't access the other new board, but here's the link to the recipe thread there for ease of jumping to it for those that can.

RECIPES ON OTHER PEEP BOARD

Once the old board is totally kaput and we can no longer access the "Permanent Threads," I just wanted people to know that those recipes will still be around and that I volunteer to go hunt down a recipe from that thread if it's not already found in the Peeps Cookbook.

Aardvark · But my mom says I'm cool!

PCL, according to the sticky on the old board, the permanent threads are staying; we just won't be able to post to them.

Aardvark · But my mom says I'm cool!

Buffalo Chicken Cupcakes, anyone?

http://www.cupcakeproject.com/2012/01/buffalo-chicken-super-bowl-cupcakes.html

I don't think I'd care for them.

Aardvark · But my mom says I'm cool!

Reliable Recipe Websites

www.foodnetwork.com
www.allrecipes.com
www.cooks.com
www.kraftfoods.com
www.simplefoodie.com
www.campbells.com
www.verybestbaking.com
www.food.com
www.pillsbury.com
www.bettycrocker.com
www.delish.com
www.cookinglight.com
www.marthastewart.com
www.epicurious.com
www.tasteofhome.com
www.tablespoon.com
www.justapinch.com

Food Blogs

A Year of Slow Cooking - http://crockpot365.blogspot.com/
Lemons & Love - http://melissaheartsfood.blogspot.com/
Baked Perfection - http://www.bakedperfection.com/
The Pioneer Woman http://thepioneerwoman.com
Bakerella - http://www.bakerella.com

Angel Dolly Farts · Member

Those cupcakes sound just nasty.

Aardvark · But my mom says I'm cool!

I know! I like new interpretations of food, but a chicken drumette does NOT belong on a dessert!

Potatochiplady · Veteran Member

Aardvark wrote:
PCL, according to the sticky on the old board, the permanent threads are staying; we just won't be able to post to them.

I know they will be there for a while, but I thought the sticky meant that eventually, those threads will be gone someday too once everything is all sorted out at the other site.

I didn't think the plan was to leave them forever. I could be wrong though.

Aardvark · But my mom says I'm cool!

Well, either way, thank you for doing all that work to get them on the new board!

Aardvark · But my mom says I'm cool!

These look like they'd be fun to make - http://mixthatdrink.com/vodka-gummi-bears/

Cactus · Senior Member

Angel Dolly Farts wrote:
Those cupcakes sound just nasty.

They seem very gimmicky, and if you look at what they are they're not even that novel. Since the "cupcake" is actually cornbread, it's really a savory. It's just cornbread and a chicken wing! I guess somebody got some good publicity out of it.

Evil Stepmother · Guru

I made this last night and it was delicious. I used the spicy sausage and it was a little "hot" for DH.

Sausage and Cabbage Pot Pie

1 pound pork sausage
1 medium onion chopped
1 Tablespoon Sugar
1/2 teaspoon salt
1 medium head green cabbage cored and chopped
1 16 ounce can chopped tomatoes

2 Tablespoons flour
1/4 cup water

Cook sausage and onion in Dutch oven til sausage is done. Drain if necessary.

Stir in sugar, salt, tomatoes, then mix in cabbage. Heat to boiling. Reduce heat, cover and cook til cabbage is tender. The recipe says 10 minutes, but I cooked it at least 40.

Thicken with mixture of flour and water. I used cornstarch.

Put in a deep casserole and top with a crust. Cut some slits in the crust. I used a store bought pie crust I took out of the aluminum pan.

Bake 25 - 30 minutes til crust is brown.

Evil Stepmother · Guru

That pineapple cake sounds very good.

Evil Stepmother · Guru

I made this tonight. I use pickled Jalapenos, because I keep them on hand and they don't seem as hot as the fresh ones. For the pork I used Country style ribs because the price was good. Usually I put in less of the canned green chilies because all I can find are the little cans and they are about a $1.25 a can.

GREEN CHILI WITH PORK

1/2 C olive oil
2 large yellow onions, chopped, about 4 cups
8 medium garlic cloves, peeled and chopped
8 fresh Jalapeno peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into 1/2" pieces
1 1/2 T dried oregano, preferably Mexican
3 lb boneless pork shoulder, cut into 1/2" cubes
5 C chicken stock or canned broth
salt
28 oz crushed Italian plum tomatoes, drained
1 potato, peeled and grated (1= 8 oz)
12 large Poblano chilies (1 1/2 lb), roasted and peeled *OR*
28 oz can whole roasted mild green chilies, drained

In a large heavy duty casserole or Dutch oven (about 5 qt.) warm the
oil over medium heat. Add onions, garlic, Jalapenos, and carrots.
Cook,stirring once or twice, for 10 minutes. Stir in oregano and
pork cubes and cook until pork has lost its pink color, about 20
minutes. Stir occasionally.

Stir in the chicken stock, 1 tsp of salt, crushed tomatoes and the
grated potato. Bring to a boil, then lower the heat and cook
partially covered, for 1 1/2 hours, stirring occasionally.

Cut the Poblano into 1/2" strips. Add them to the chili and cook ,
stirring often, for another 30 to 45 minutes or until the pork is
tender and the chili is thickened to your liking. Taste for correct
seasonings and let cook another 5 minutes. Serve hot.

NOTE: To roast Poblanos, stick them on a serving fork and turn over a
gas burner until thoroughly charred. Wrap chilies in a paper bag
after you roast them. When cool, rinse under cold running water,
rubbing off the burned skin. Pat dry and de-stem chilies.