You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Quick! What can I do with leftover (cooked) chicken thighs and 1+ lb of raspberries besides
- Thread starter dawnnys
- Start date
Streusel Topped Triple Berry Coffee Cake
http://www.eat.at/swap/forum6/67_Streusel_Topped_Triple_Berry_Coffee_Cake
http://www.eat.at/swap/forum6/67_Streusel_Topped_Triple_Berry_Coffee_Cake
This is delicious, also: Raspberry Fool
RASPBERRY FOOL
(Note: I do this a little differently - I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks, plus I omit the extra 1 1/2 cups raspberries for topping or layering.
I chill it at least 3 hours).
Ingredients:
3 cups raspberries, divided
1 cup heavy cream
1/4 cup sugar, or more to taste
Directions:
Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.
In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree.
Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.
Courtesy of: Everyday Food - Episode: Memories of Athens
from foodtv.ca (food network canada)
RASPBERRY FOOL
(Note: I do this a little differently - I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks, plus I omit the extra 1 1/2 cups raspberries for topping or layering.
I chill it at least 3 hours).
Ingredients:
3 cups raspberries, divided
1 cup heavy cream
1/4 cup sugar, or more to taste
Directions:
Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.
In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree.
Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.
Courtesy of: Everyday Food - Episode: Memories of Athens
from foodtv.ca (food network canada)
Another great one: Tons of Blueberry Coffee Cake
TONS OF BLUEBERRY COFFEE CAKE
(I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping).
INGREDIENTS:
1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)
Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)
DIRECTIONS:
Preheat oven to 375. Grease 9 inch springform pan.
Sift together flour, baking powder and salt, set aside.
In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.
In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.
Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.
Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).
From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted this).
12 servings (I made 10 servings)
Edited from Recipezaar
http://www.recipezaar.com/117026
TONS OF BLUEBERRY COFFEE CAKE
(I added 1 tsp lemon zest and 1 tsp vanilla extract to the batter, plus I increased the cinnamon and decreased the brown sugar in the topping).
INGREDIENTS:
1/4 cup butter (I used unsalted)
3/4 cup sugar
1 egg
1/2 cup milk, plus 2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries (I used frozen, unthawed)
Topping:
1/2 cup brown sugar (I used 7 Tbsp dark brown sugar)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon (I used 1 Tbsp)
1/2 cup chopped pecans (I omitted this)
3 tablespoons butter (I used cold, unsalted, cut into small pieces)
DIRECTIONS:
Preheat oven to 375. Grease 9 inch springform pan.
Sift together flour, baking powder and salt, set aside.
In a large bowl (of electric mixer), cream together the butter and sugar until light and fluffy. Beat in egg. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in blueberries. Pour batter into prepared pan.
In a small bowl, combine (first three) topping ingredients. Cut in butter until crumbly -- then add nuts. Sprinkle over batter.
Bake for 45 minutes (I baked about 50 - 55 minutes), or until toothpick inserted into the center comes out clean.
Allow to cool. (I set the cake on a wire rack for 10 minutes, released the pan sides, then cooled completely on the rack).
From the poster: "I like to remove cake to cake plate and dust with powdered sugar." (I omitted this).
12 servings (I made 10 servings)
Edited from Recipezaar
http://www.recipezaar.com/117026
What about Raspberry chicken..??? I know the chicken is already cooked but
you can certainly add the sauce, etc... Just use the rec as a guide..
Then add the raspberries on top for garnish.
http://eat.at/swap/forum1/153070_Rec_Raspberry_Chicken_Lukins
you can certainly add the sauce, etc... Just use the rec as a guide..
Then add the raspberries on top for garnish.
http://eat.at/swap/forum1/153070_Rec_Raspberry_Chicken_Lukins
I like to pick the fat and skin off the chicken thighs and make sandwiches. . .
Either I make chicken salad or slice/pull apart to make sandwiches, or sometimes I chop it up and heat with barbeque sauce to taste to make "pulled" chicken sandwiches.
Or sometimes I will heat the chicken with a little spice and such and shred to make tacos or burritos.
Either I make chicken salad or slice/pull apart to make sandwiches, or sometimes I chop it up and heat with barbeque sauce to taste to make "pulled" chicken sandwiches.
Or sometimes I will heat the chicken with a little spice and such and shred to make tacos or burritos.
I like to do sandwiches also-I slice the chicken,mix with barbeque sauce (I like Stubb's Original),
place on crusty baguette sections, sandwich-size, with some of the "flesh" taken out, top with extra sharp cheddar, place in oven till cheddar is melted, and serve open-faced, topped with sweet onion slices.
place on crusty baguette sections, sandwich-size, with some of the "flesh" taken out, top with extra sharp cheddar, place in oven till cheddar is melted, and serve open-faced, topped with sweet onion slices.
Thanks barb; yes, I was thinking along "Raspberry Chicken" lines, but I
didn't like the sound of tomato paste with berries, so I left that out, added berries to the sauce. Good!
Too hot to bake this weather. All of the good baked goods ideas will have to wait until this heatwave breaks. Thanks Meryl and mistral too!
didn't like the sound of tomato paste with berries, so I left that out, added berries to the sauce. Good!
Too hot to bake this weather. All of the good baked goods ideas will have to wait until this heatwave breaks. Thanks Meryl and mistral too!
amanda_pennsylvania
Well-known member
Yes, I made this. Fabulous.