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 You Can Eat It Recipes

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Posts : 482
Website Started : 2013-08-04
Location : The Tardis

PostSubject: You Can Eat It Recipes   Fri Mar 21, 2014 3:08 pm

Angelic Berry Trifle 
Serves: 6 

8 ounces blueberries
8 ounces strawberries, sliced
8 ounces red raspberries
8 ounces blackberries
1/2 cup water 
1/2 cup sugar
2 teaspoons cornstarch
Lemon juice, to preserve freshness of fruit 
Store-bought angel food cake, sliced 1/2-inch thick 

For Lemon Custard
1 cup cold water
1 package (8-serving) instant lemon pudding 
16 ounces whipped cream topping 

Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve. 
Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture. 
In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping. 
To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups or small glass bowls.
Add a layer of angel food cake, breaking the slices into chunks. Then soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve. 

Last edited by Sojournstar on Fri Mar 21, 2014 3:23 pm; edited 1 time in total
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Website Started : 2013-08-04
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PostSubject: Re: You Can Eat It Recipes   Fri Mar 21, 2014 3:22 pm

[size=19]Poppy Seed Chicken:

4 Chicken Breasts(skinless)Use the double-sided ones if you want more chicken and make a double portion....-Boil til cooked, then (I use all of them and not 3 Cups)

(*Hint...Put the chicken breasts in the crockpot and cover the chicken with water just to the top of the breasts...Cover and heat on high for 5 hrs, then low for 2 hrs..when you go to shred them, they will FALL APART, so shredding takes 2 mins(LOL)!! You can also use the chicken broth the chicken cooked in to make your ingredients more creamier by adding some of the broth.........You can also use a pressure-cooker, if you have one and are not AFRAID! Ha This method would be faster!)
[size=19]3C. cooked chicken( shredded)...Fork -shred*

2 cans Cream of  Chicken Soup

1 8oz Sour Cream

Mix all together..You can add a little chicken broth if you want your mixture a bit more creamier. Put in oven dish and add topping.

2 Tblsp Poppy Seeds
1 stick butter ...melted
1 tube Ritz Crackers crumbled(Use Baggie to crush using a glass or rolling pin)
**Doubled this if you like more topping** I do..(Makes the topping more crunchy and not get soggy).

Bake in 9 x 13 pan in 350 degree oven for 30 min.

Serve over white/yellow rice.
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PostSubject: Re: You Can Eat It Recipes   Fri Mar 21, 2014 3:24 pm

Homemade Fresh Ginger Ale Recipe
If you love ginger ale, try making your own at home. Homemade ginger syrup is mixed with club soda to make fresh ginger ale. 
Prep Time: 1 hour, 5 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 30 minutes
2 cups (about 10 ounces) coarsely chopped, peeled fresh ginger 
3 strips lemon peel (about 4 inches each), yellow part only 
1-1/2 cups (about) sugar 
3 quarts chilled club soda 
Ice cubes
Place ginger, lemon peel, and 4 cups of water in a 4-quart saucepan. Bring to a boil over high heat. Simmer at a low boil, uncovered, for about 10 minutes. Add sugar, stirring constantly, and continue to boil until reduced to about 3 cups, another 15 minutes. 

Place a fine wire strainer over a large bowl. Pour in ginger mixture to separate solids from liquid. Discard the lemon peel. The strained cooked ginger pieces may be reserved for other uses (good with vanilla ice cream or yogurt), if desired. 

Cool the syrup, pour into a glass container, seal tightly, and chill at least 1 hour until cold or up to 1 week. 

For each 16-ounce serving, mix 1/4 cup ginger syrup with 1 cup cold club soda and pour over ice. Additional ginger syrup and/or sugar may be added to taste. 

Yield: about 4 quarts, 12 servings 
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