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Street Prophets Sunday Coffee Hour: What's Different for Dinner [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2025-02-23

Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. Here the new recipes that I was telling Mark about on Friday.

Bacon Cheeseburger Soup

8 ounces bacon - diced

1 small onion - minced

1 medium carrot - minced

1 stalk celery - minced

1 teaspoon dried basil

1 tablespoon Worcestershire sauce

4 tablespoons unsalted butter - divided

3 cups low sodium beef broth

1 1/2 pounds Yukon Gold potatoes - peeled and diced

1/4 cup all purpose flour

2 cups cheddar cheese - shredded

1 1/2 cups milk

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 cup sour cream

In a large saucepan or Dutch oven over medium heat add the bacon. Cook until crisp. Drain and put the bacon on paper towels.

Melt 1 tablespoon butter in the pan and add the onions, carrots and celery and cook until tender about 10 to 15 minutes.

Add the broth, potatoes, bacon and basil. Bring to a boil.

Reduce the heat to low and cover and cook until the potatoes are tender about 18 minutes.

Melt the remaining butter in a small saucepan over medium heat and add the flour. Cook while stirring until thickened. Add to the soup stirring to combine.

Reduce the heat to low.

Remove the pan from the heat and add the milk slowly stirring to combine. Return the soup to the heat.

Add the salt, pepper, Worcestershire sauce and cheese. Cook while stirring until the cheese melts.

Remove the pan from the heat and add the sour cream stirring to combine.

Makes 8 servings

Cocoa Cola Fudge

1/4 cup coca cola

18 ounces semi sweet chocolate chips

1 teaspoon pure vanilla extract

14 ounces sweetened condensed milk

7 ounces marshmallow fluff

Put the chocolate, cola and milk in a medium saucepan over low heat. Stir until the chocolate melts.

Remove the pan from the heat. Add the vanilla and marshmallow fluff. Mix well.

Spread into a 13x9x2 inch buttered pan.

Let cool to firm up.

Makes 48 servings

Sweet Blueberry Biscuits

1 cup blueberries

2 cups all-purpose flour

1/4 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon cream of tartar

2 tablespoons granulated sugar

1/2 teaspoon salt

2/3 cup buttermilk

3 tablespoons unsalted butter - chilled

3 tablespoons vegetable shortening - chilled

Heat oven to 450°F.

In a large bowl add the flour, baking soda, baking powder, sugar and salt. Mix well.

Cut in the butter and shortening until it resembles coarse meal.

Add the buttermilk and mix until combined. Add the blueberries and mix well.

Turn the dough onto a floured surface.

Gently knead the dough 4 or 5 times. Pat out into a 1 inch high circle. Don't use a rolling pin.

Cut out the dough using a biscuit cutter. Place the biscuits on an ungreased baking sheet.

Pat the dough into another circle and cut more biscuits.

Bake 10 to 12 minutes or until golden.

Makes 12 biscuits

Asian Sesame Peanut Butter Noodles

8 ounces noodles

3 tablespoons peanut butter

2 tablespoons low sodium soy sauce

2 tablespoons sweet sherry

2 tablespoons chili sauce

1 teaspoon sesame oil

1 tablespoon plum vinegar

1 tablespoon light brown sugar - packed

1 tablespoon ginger root - minced

1 tablespoon sesame seeds

Make the noodles accordingly to package instructions. Drain. Put in a medium bowl.

In a small saucepan over medium high heat add the peanut butter, soy sauce, sherry, chili sauce, sesame oil, vinegar, brown sugar, ginger root and sesame seeds. Heat until boiling. Reduce the heat to low and simmer for 15 minutes.

Add the sauce to the noodles and mix well.

Makes 8 servings

Creamy Cucumber Shrimp Salad

1 pound small shrimp - shelled and deveined

1/3 cup mayonnaise

1/3 cup sour cream

2 large cucumbers - thinly sliced

1 small red onion - minced

4 tablespoons white wine vinegar

2 tablespoons light brown sugar - packed

1 teaspoon Dijon mustard

1 teaspoon dried basil

2 tablespoons olive oil

1 teaspoon Old Bay Seasoning

Season the shrimp with the Old Bay Seasoning. Heat the oil over medium heat in a large skillet to shimmering. Add the shrimp and cook 2 to 3 minutes per side.

Mix the mayonnaise, sour cream, vinegar sugar, Dijon mustard and basil together.

In a large bowl add the shrimp, cucumbers and onions. Coat with the dressing.

Makes 6 servings

Old Bay Seasoning

1 tablespoon celery seeds

2 large bay leaves - crushed

2 teaspoons dried mustard

1 teaspoon fresh ground black pepper

1 teaspoon paprika

1/2 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon ground mace

1/4 teaspoon cayenne pepper

1/8 teaspoon ground cloves

1/8 teaspoon white pepper

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/8 teaspoon crushed red pepper flakes

Mix everything together and store in a jar with a lid.

Makes 6 servings

Brioche Bread Pudding

16 ounces brioche bread

1/4 cup unsalted butter - melted

1/2 cup seedless raisins

3 large eggs

2 cups milk

3/4 cup light brown sugar - packed

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/2 cup sweet sherry

1/4 teaspoon salt

1/2 teaspoon ground allspice

Heat the oven to 350°F. Soak the raisins in the sherry for 10 minutes.

In a large bowl cut the bread into cubes and drizzle with the butter. Mix to coat.

Add the sugar, cinnamon, salt and allspice together. Sprinkle over the bread cubes and mix to coat.

In a small bowl mix the eggs, milk and vanilla together.

Drain the raisins and add to the bread cubes. Place in an 8 inch baking dish.

Pour the egg mixture over the bread cubes and lightly push down the bread until it is covered and soaking up the liquid.

Let stand for 5 minutes

Bake for 45 minutes or until the top springs back when pushed.

Makes 12 servings

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