19
   

Share your favourite internet food & recipe sites.

 
 
msolga
 
  1  
Reply Mon 2 Nov, 2009 10:49 pm
@jespah,
Well, I took a bit of a tour of the site, jespah. There certainly are a lot of recipes & information here! Actually, I find the nutritional information & the calorie counts really useful. Personally, I think it's a shame more of this sort of information isn't considered the norm, rather than the exception, in cookbooks.

Anyway, I ended up at the slow cooker recipe section (because I bought a slow cooker not so long ago & am still looking for new recipes to use. This one received very favourable reviews.:


Quote:
Slow Cooker Creamy Italian Chicken

Just to clarify for the questions below:
First, YES the cream cheese is figured into the totals...if you use FULL FAT cream cheese, the fat content will be considerably higher. But low fat cream cheese really takes the fat down.

Second, I haven't ever tried it with regular Italian dressing...let me know how it turns out!

Third, I HIGHLY recommend using the low setting for cooking...it allows the juices from the chicken to really seep into the dressing.


Ingredients

*1.5 lbs boneless, skinless chicken breasts
*1 pkg Good Seasons Italian dressing mix
* 1/4 cup water
* 1 8oz pkg low fat cream cheese
*1 can 98% fat free cream of chicken soup
*3 cups cooked white, long grain rice


Directions

*1. Place chicken in crock pot
*2. Mix together Italian dressing mix and water. Pour over chicken.
*3. Cover and cook on high for 4 hours OR low for 8 hours.
*4. Mix together cream cheese and soup in separate bowl.
*5. Carefully remove chicken from crock pot to plate.
*6. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom.
*7. Return chicken to crock pot and mix gently to shred the chicken.
*8. Cook on LOW until heated through.
*Serve with rice or noodles.

**You may add skim or low fat milk in very small quantities to thin the sauce a little. It does not significantly affect the nutritional value if you use up to 2 tablespoons**

Makes 6 servings. Approximately 2/3 cup mixture with 1/2 cup rice.

This recipe can be made with FAT FREE cream cheese and it saves about 6 grams of fat. However, I feel that the dish benefits from the flavor of the low fat over the fat free.

Number of Servings: 6

------------------------------------
Nutritional Info

* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 327.2

* Total Fat: 9.9 g
* Cholesterol: 93.6 mg
* Sodium: 712.8 mg
* Total Carbs: 24.1 g
* Dietary Fiber: 0.9 g
* Protein: 32.9 g
-------------------------------------

6http://recipes.sparkpeople.com/recipe-detail.asp?recipe=419756
0 Replies
 
msolga
 
  1  
Reply Mon 2 Nov, 2009 10:53 pm
I really hope that's not it, folks!
Really hoping there will be many more posts recommending your favourite sites before too long.
0 Replies
 
dlowan
 
  2  
Reply Tue 3 Nov, 2009 06:29 am
@msolga,
I'm sorry Msolga...but that looks like orc food!
joefromchicago
 
  2  
Reply Tue 3 Nov, 2009 10:39 am
http://recipesource.com/

Lots of recipes in all sorts of categories from all over the place.
msolga
 
  1  
Reply Wed 4 Nov, 2009 06:54 am
@dlowan,
Laughing

I thought it looked delicious. Don't you like beetroot?
0 Replies
 
msolga
 
  1  
Reply Wed 4 Nov, 2009 06:57 am
@joefromchicago,
Thanks, Joe.
An awful lot of recipes on that site! Still investigating.
joefromchicago
 
  2  
Reply Wed 4 Nov, 2009 08:59 am
@msolga,
It even has Australian recipes!

Mmmm, curried kangaroo tail.
msolga
 
  1  
Reply Wed 4 Nov, 2009 03:33 pm
@joefromchicago,
Oh I noticed that, Joe! (Great variety of ethnic dishes, actually.)

Quote:
Mmmm, curried kangaroo tail.


That sounds fabulous! But I think I might stick with the orc food! Wink
joefromchicago
 
  2  
Reply Wed 4 Nov, 2009 04:46 pm
@msolga,
GIS for "orc food."

http://slog.thestranger.com/files/2007/04/Orc_8586_TornLon.jpg
dyslexia
 
  1  
Reply Wed 4 Nov, 2009 04:48 pm
@joefromchicago,
thanks for the info Joe, I was thinking orc food was tofu.
msolga
 
  2  
Reply Thu 5 Nov, 2009 01:24 am
OK, I needed to find more. (Not knowing too much about the subject) So I Googled "orca recipes" & here is one I found. Looks delicious!:

Fried Testicle Recipe
(Submitted by Tunka the Ogre)

http://www.orcmagazine.com/ORC_MAGAZINE/Strange_Recipes/IMAG000.JPG

1 pound ov testicles*
1 cup ov beer
1 egg, beaten good!
3/4 cup ov flour
1/8 cup ov yellow cornmeal
A little salt and ground black peppa
Vege oil**
1 tablespoon hot peppa sauce
Some ov dem papa towel dings.

* Ya can use Elf or Dwarf testicles. Dwarf testicles are da size of a walnut and are more tenda dan da slightly larga Elf testicles. Squeamish humans can use Calf or Bull testicles if dey want.

** Use 'nough oil ta cova da testicles, ba fill your frying containa only halfway ta da top ta keep dem from bubbling ova or splattering ya.

Wit a sharp knife, split da tough thin muscle dat surrounds each testicle. Remove da skin (you can remove da skin easy if da testicles are frozen and den ya peel while thawing). Slice each testicle inta thick ovals. Toss da slices in a bucket ov beer and let'em sit far 2 hours.

In a shallow bowl, mix da eggs, flour, cornmeal, salt and peppa. Remove testicles from beer; drain and dredge thoroughly in da flour mix. Ina large, deep pot, heat da oil to 375°F. Deep fry 3 ta 4 minutes or until golden brown (will rise ta da surface when done). Drain on da papa towels.

http://www.orcmagazine.com/ORC_MAGAZINE/Strange_Recipes.html
msolga
 
  1  
Reply Thu 5 Nov, 2009 01:32 am
@dyslexia,

Tofu is a wonder food, packed full of protein!
Very good for you & quite delicious (if cooked by a half-decent cook).

We should all eat lots of it! Very Happy
0 Replies
 
joefromchicago
 
  2  
Reply Thu 5 Nov, 2009 09:12 am
You can always whip up a tasty batch of Minderbinder:

Title: MINDERBINDER
Categories: Usenet
Yield: 1 batch

50 Cotton balls, plain
OR
Cotton wool, 3 by 6 feet
2 lb Bittersweet chocolate
1/2 c Liqueur, any favorite
-[optional]

If starting from cotton wool, divide it into about 50 pieces, making sure
they are well formed, round, and the rough edges have been worked back into
the mass to make a smooth surface.

Melt the chocolate in a double boiler being careful not to get any water in
the chocolate.

In batches of about ten put the balls of cotton on a fine rack or grate.
Sprinkle with the liqueur if you're using it. [Be careful! Too much will
overpower the other flavors.]

Slowly pour enough chocolate over each ball of cotton to coat it
thoroughly, letting excess drip off. Allow the chocolate coating to cool
before taking the chocolate covered cotton from the rack.

Keep stored in a closed container in a cool place away from light.
Munitions boxes work well for this.

NOTES:

* Chocolate covered cotton -- This is a recipe I invented after I had
cornered the cotton market and couldn't get rid of the stuff.

While good orlon can be substituted for the cotton, the resulting product
won't have the same flavor or texture as the real thing. Your friends will
be able to tell that you've been skimping. Egyptian cotton works best.
Yield: About fifty servings.

* As a special cold-weather treat, use wool instead of cotton.

: Difficulty: moderate.
: Time: 2 hours.
: Precision: no need to measure.

: Milo Minderbinder
: M&M Enterprises
ossobuco
 
  2  
Reply Thu 5 Nov, 2009 11:11 am
Before my recent hard drive so called mechanical breakdown, I had forty or more food blogs (flogs) in my toolbar bookmarks. I enjoy reading them and have found different bloggers also list their favorites on their own sites, thus I acrue even more flogs to look at. I also use some of the routine recipe sites like epicurious.com, the taunton press site, and a few others, names I'll come back with when I have more time to work up a list.

I'm just beginning to get back into re bookmarking my favorites - will share the list when I develop it.

The blog I look at most for the last few years is Mark Bittman's Bitten blog.
ehBeth
 
  2  
Reply Thu 5 Nov, 2009 03:21 pm
@msolga,
I occasionally poke around at other sites, but my "home" food site is

http://www.finecooking.com/cooks-talk

(you need to register, but it's free and the discussions are interesting)

It's where I met Mrs. SealPoet back in the day.
ehBeth
 
  2  
Reply Thu 5 Nov, 2009 03:22 pm
@ehBeth,
I'm also at

http://chowhound.chow.com/boards but more often for restos than recipes.
0 Replies
 
tsarstepan
 
  2  
Reply Thu 5 Nov, 2009 03:25 pm
@joefromchicago,
Weird! I'm having a difficult time trying to fathom the eating of cotton balls. Shocked
tsarstepan
 
  2  
Reply Thu 5 Nov, 2009 03:31 pm
@msolga,
Red dragon testicles are too chewy but are high in fiber. They don't compare to copper dragon testicles which are high in vitamins and minerals but are kind of tinny flavored.

And then you have black dragon testicles! A delicacy indeed. Perfect compromise of tenderness and nutritional value. 2 Cents
joefromchicago
 
  3  
Reply Thu 5 Nov, 2009 04:45 pm
@tsarstepan,
tsarstepan wrote:

Weird! I'm having a difficult time trying to fathom the eating of cotton balls. Shocked

Please do NOT take that recipe seriously. Check here for further details.
0 Replies
 
msolga
 
  1  
Reply Thu 5 Nov, 2009 04:57 pm
@tsarstepan,
Quickly, spit it out, tsartepan!
0 Replies
 
 

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