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melanie i agree i love her books too -and i was so dissapointed that she still didn't make up her mind in her last book - i was about to write on joannes webpage that i thik it is time she decides -lol i would go for the dentist too - i wish i knew a man like this -lol
erna you got to try this cake it is wonderful!!
have a fun day everyone i am off to bed soon - twinkle
Add the onion, paprika, and broth and stir to mix. Return the chicken to the pot and add the tomato on top, but don't stir it inches Add the salt.
Lock on the lid and bring to pressure over high heat, 4 - 5 minutes. Reduce the heat to medium and cook for 7 minutes. Remove from the heat and let sit for 5 minutes to finish cooking.
With steam vent pointed away from you face, gently release any remaining pressure and transfer the chicken to a plate. Set aside in a warm place while the liquid cooks in the pot for 15 minutes.
Whisk the sour cream in a small bowl until smooth. Add 1/4 cup of the liquid from the pot and whisk until smooth. Pour the sour cream mixtre into the pot and whisk to mix. Return the chicken pieces and any juices to the pot. Reheat briefly without boiling.
Spread the warm egg noodles on a serving platter. Arrange the chicken over the noodles and pour the sauce over all.
I tried to cut and paste this recipe and the darn thing won't co-operate with me. I don't know why the numbers won't line up like they are suppost to. It is 3 1/2 pounds chicken. Ahhhhh the computer grimlens are out to get me.
OK, the newbie is here and having trouble figuring out what is going on. I guess since I'm new, I just thought that The Old Country Corner has always been the way it is now...swapping stories and recipes. I love this group and I look forward every day to talking with you all. It doesn't matter to me what is decided but I just want to make sure I understand where everyone is going when they go. I don't want to lose you. Are you suggesting moving to a new "room"... one for recipes and one for chit chat? Or are you going to a completely new web site? I'm asking because I just don't know what's going on or how having two separate places makes it more exciting. I'm just a bit confused. And trust me, after a day like today, it doesn't take much to confuse me. lol
I have a very difficult time deciphering the line between boredom and hunger.
Just a real quick note to my favorite group of ladies...We're about to get hit with a snow storm that will turn into a nasty bit of ice storm later. We have satelite internet connection, so if you don't hear from me for a while, you'll know why. Is anyone else going through that storm? I'm in Southern Ohio and we're about to get slammed. TTYL
Hey Shanon! Its starting to snow here in southern Indiana....already sticking!!
about the discussion earlier....it is hard for me to explain, but the board used to be set up different and they changed it in December....(there was a lot of people mad about it on Kitchen Chat) but as long as I can figure it out it doesn't bother me.... anyway instead of havng different 'rooms' for us we used to all pretty well just have our dicussions on the Recipes, when we got put in our 'rooms' a lot of people lost intrest and have left to go to other websites...but what we were talking about is abadoning this 'room' and going back to have our discusions and chats on Recipes...
I hope you can understand what I am saying??? If you have any questions feel free to ask! :) Maybe one of the others could explain it better?? Actually I am sorta a newbie myself.....the joining date isn't right under my name, but I have only been here a year this month...
Hope you all have a good day!
Oh Melanie I feel for you. I had to have only 1 wisdom tooth cut out and that was bad enough. My oldest DD was just two months old at the time. I remember sitting on the couch holding her and we were both bawling our eyes out.... I wanted the dentist to put me out too and he said he didn't have anything there to do that except for maybe a hammer... Funny guy hey?
I will go along with anything. If someone starts a post on recipes I will contribute if I have something to add and the same with here. I guess you never know until you try something how it will work...
Picasso I will have to look for that book for my DD - she is a real cat lover and is missing her kitty already that she will be leaving here when she leaves for Korea in about a week.
Good luck on your move Melanie. I guess this means we won't meet when I am in Germany this summer.
That cake does sound very fattening. It isn't good for my diet but I will copy and make it when it is my turn to bring a birthday cake to school.
Yup Jet explained it right. Everything was the same as now except it was in the recipe "room". We would start a new thread every few days and post recipes and chit chat.
I am on my way to Yoga and then out for supper. TTYL
OK, just so I've got this straight...things are so easy to misunderstand via email or chat rooms... everything before was the same as it is now - just in a different "room" called "recipes". Right? So if it is the same...why is there a need to change? And, is "recipes" another room on the Taste of Home site or is it another website altogether? Are we wanting to change because we want more people in our group? I'm just trying to wrap my brain around this. I like it the way it is now, but I have no idea what it was like before...I may like it better. I'm not opposed to change.
Ya know, I was one of those kids who always asked "why?" after Mom told me to do something. I guess some things never change. tee hee hee
I just made the most delicious hamburgers tonight and I wanted to share the recipe with you. It's not a pressure cooker recipe though...tee hee hee
2lbs Ground Beef
1/2 large onion (micro diced)
4 slices Bacon (I pulled 4 pieces out at once leaving them connected and then micro-sliced them at about 1/8 inch. they looked like shreds of bacon)
1/2 C Italian Bread Crumbs (plain would work fine too)
2-3 Tbsp White Wine
2-3 shakes of Liquid Smoke
5-6 shakes of Worchestershire Sauce
Fresh Ground Black Pepper
1 tsp Sea Salt (optional)
1/2 Stick Cold Butter (micro cubed and then frozen)
Cut the Butter very, very small ahead of time and place in freezer. Mix the wine, liquid smoke and worchestershire sauce together and pour over bread crumbs. Mix together and allow bread crumbs to soak for a few minutes. Place hamburger, onion, bacon, eggs, wet bread crumbs, salt and pepper in a mixer with the paddle attachment. Mix on low speed until eggs are fully incorperated. Don't over mix. Heat your skillet on med. heat. Add frozen butter to the hamburger mixture at the last minute and stir until just combined. Form into patties of desired size and place in skillet. Cook until completely done (no more pink juice flowing). Take care not to flatten the burgers while they are cooking as this will squeeze out all the yummy butter.
This recipe is not for the heart patients. The butter, beef and bacon would send you over the edge. But it is a delicious bite of burger! I dropped some shredded cheddar on top of mine as it was finishing cooking and it melted and oozed all over...Yummers! I hope you will try this! It was great!
Sorry about the misprint earlier. I hit the "enter" button and it posted before I was ready. Oops.
We arrived Saturday in Colorado and went right away from the interstate to the swap meet and helped my DS with his swap meet yesterday. It was very stormy last night and I thought it would blow the house away. But anyway,I am very tired. I watched lots of cooking shows today,since there is cable in my DS house. I was very lazy. I am just fixing dinner. I will come back tomorrow and read all of your posts.
I don't think there were more people on our thread before? I don't think they want us as a group on recipes? Of course more people would see us there,but on the other hand it is moving very fast,and we would have to find the Old Country Corner in the recipes..
I will be back tomorrow. This is only a short hello! Renate
Renate, I'm glad you are save in CO. With all that crazy weather it's fghtening driving so far.
Shanon, Jet explained it very well. We still staying with the same board, except we would be under recipe. We are so happy to be with us and don't wnat to loose anyone. Everyone will read whats going happen.
Alissa, I copied the cake already and will make it on Thursday when I have my hand & foot group in.
Jet the T-cake turned out good. Auntie was in her own world today and didn't even knew it was her birthday, but she was happy and this is the main thing.
hi Shanon.... the recipes room that we are talking about is here on the taste of home website....
there is a whole list of rooms if you start at the top and scroll down....
About the New Bulliton Board
Hints and Tips
Recipes (this is the one we are talking about)
Recipes-soups and Salads
Taste Of Home Recipes Discussion
These are all the forums.....if you keep scrolling down there is...
Cooks Who Care
Healthy Living Group
June Cleaver Club
Mary's Tea Room
Moms 2 moms recipe chat
Secret Sisters Chat
The Old County Corner
The Rose Room
These are all the groups that used to post on either Kitchen Chat and Recipes....
I hope this helps you figure it out better...
Thanks Jet, I just sent two replies via email reply and neither posted. Oh well, thanks for explaining it this way...sorry you had to type so much. eek. You know, I live 2 hours southeast (just down the river) of Cincinnati. We're practically neighbors.
I tried posting pictures again and it's just not working for me. One of these days I'll figure it out.
I just went to one of the forums titled "Hate this new...thinking of leaving..." (I can't remember the whole title). Anyway, it was interesting reading on how everyone feels about the new rooms vs the old rooms. Some people mentioned that it helped get rid of trouble makers (or something to that effect). Were there people fighting in the "rooms" or saying mean things? How awful if it was like that. I know I certainly enjoy all of you and your peaceful company. I spend enough time around crazy people (MIL) that I certainly don't want to join a group of crazies. Thank you all for being sane.
Speaking of crazy MIL...I just have to vent this one little thing...SHE ATE ALL OF MY BIRTHDAY CAKE!!!!! [:'(] I got one piece on my birthday and a little piece the next day. She ate the rest. What a ding-dong! I'm not really mad because I can always get more cake if I want it but it's just the idea of someone eating MY BIRTHDAY CAKE and not leaving any for me. Am I wrong? Oh well, there are worse things she could have done. I won't fret on this one. (but it just irks me)
renate i am glad you had a safe trip!!
erna i really admire your effort for your auntie - i am sure she enjoyed the cake!! I hpe you like the marmorkuchen mit rotweinkirschen - i have eaten one thin slice for breakfast - lol
shannon we will help you find recipes - but it is really easy you just click the community button on the top bar and there you find all the options and we will be under forums and then "recipes"! We do not want to loose anybody of our group!!!
Regarding your MIL - she has nerves (balls if she was a man) - what a terrible thing to do - that is really incredible - you wonder if people like her don't get it, have no manners or conscious - do they do this on purpose - but there is very little you can do - as if you say something she wil push her sorry buttons "can't i have something nice...blabla" or she will feel happy that she could get to you and make you upset. The terrible thing is we all know one or even more people that are so ignorant, selfcentered and tactless.... I hope you will be out of there soon before you use your brand new pressure cooker to do a different job -lol
Berny it sure isn't a diet - friendly cake - but i couldn't help it...
Got to go back to work - waving to melanie, jet, texas, lydia, marlene and all the others - twinkle
i have just seen texas has started a new thread on "recipes" about hungarian cooking
see you there - twinkle
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