Favorite recipes

  • Creator
  • #88025
    Michelle Larsen

    So, a bunch of us were chatting, and still are, and we thought it would be fun to post some of our favorite foods, and maybe the recipes to make them. Please feel free to add your few hundred calories in…. Hugs, Michelle

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  • Author
    • #118529

      Hands down my favorite recipe is Chicken 65. This is the recipe I use. The curry leaves, if you’re unfamiliar are not the same as currey powder…at all…and are very integral to the over all flavor. https://www.allrecipes.com/recipe/267615/chicken-65/

    • #118431

      Kims Blondies

      3/4 Cup crunchy peanut butter
      1 Cup brown sugar
      1/4 cup grapeseed oil


      1 cup flower
      2tbsp vanilla
      1/4 cup almmond milk (unsweetend vanilla)
      1/2 tsp salt
      1/2 tsp baking powder


      Add non-dairy dark chocolate chips and flatten the dough into a 9×9 pan
      Bake for 21 minutes at 375-400F

      I line the pan with parchment paper instead of grease. Makes it easy to remove the blondies from the pan and theres no mess.

      Enjoy everyone!

    • #93749


      So 1 can of vodka sauce add 2 oz of vodka.

      Cheese ravioli fresh or frozen. 1 chicken breast trimmed soak in brine of salt water and 4 oz cherry bourbon.

      put chicken in fridge for 2 hours.

      Take out of fridge season with pepper salt garlic or whatever you want bake chicken at 450 degrees for 20-25 mins. let chicken rest for 10 mins cut and put into sauce.

      While oven is pre heating fill pot with water add garlic pepper salt basil rosemary parsley oregano bring to boil.

      also start your sauce at this time on medium low heat.

    • #91403
      Michelle Larsen

      From Tia:

      4 medium salad potatoes unpeeled 2 medium carrots unpeeled 4 eggs hard boiled 6 small pickled gherkins finely chopped 2 apples 5 tbsp thick yogurt 5 tbsp mayonnaise 1 tbsp mustard Fine sea salt and pepper to taste Place the potatoes and carrots in a pot, add water and bring to the boil. Then simmer until tender (don’t overcook them!). You can boil the eggs in the same pot and remove them after 6-8 minutes (or boil them separately). Drain and set aside to cool, then peel and chop the ingredients into small cubes and place in a large bowl. Finely chop the gherkins and add into the bowl. Peel and core the apples, cut into quarters and finely chop. Combine with the salad. Add the yogurt, mayonnaise, mustard and seasoning to the mixture and stir carefully but thoroughly. Refrigerate, covered, for up to 2 days. If possible chill for 1 hour before serving.

    • #91109
      Michelle Larsen

      Okay ladies; so Thanksgiving Day is almost over, and you are now faced with what to do with all the leftovers. So, I have a few ‘creative’ dishes for what is left:

      Turkey Lasagna

      Turkey Spaghetti

      Stuffing Omelette

      Stuffing Loaf (just like meatloaf)

      Stuffing pancakes and syrup

      Deep fat fried stuffing

      Any other dish where you can substitute turkey or stuffing with any ingredient you wish… Bon <span class=”VIiyi” lang=”fr”><span class=”JLqJ4b ChMk0b” data-language-for-alternatives=”fr” data-language-to-translate-into=”en” data-phrase-index=”0″>Appétit</span></span>!

    • #90638
      Gena Hart

      Wow the trout sounds like the way I cook my pike over a grill I can almost taste the aroma, haha Gena

    • #90626
      Michelle Larsen

      Russian Beef Stroganoff (Bef Stroganov)


      1 1/2 pounds beef tenderloin (sliced into thin, 2-inch-long strips)
      Salt and pepper
      2 onions (finely chopped)
      4 ounces butter
      4 ounces button mushrooms (sliced)
      1 tablespoon all-purpose flour
      1/2 cup beef stock
      Pinch dry mustard
      1 tablespoon tomato paste
      1/2 cup sour cream
      Optional: 6 ounces white wine

      Steps to Make It

      Season beef tenderloin strips with salt and pepper and set aside.

      In a large saucepan, sauté onions in butter until translucent.

      Add mushrooms and sauté about 2 minutes or until collapsed.

      Add reserved beef strips and sauté for 5 minutes. Stir in flour.

      In a small bowl or measuring cup, mix together beef stock with dry mustard and tomato paste until well blended and pour into the pan. Bring to a boil, reduce heat, and simmer on low for no more than 15 minutes (or until beef is to your liking).

      Temper sour cream with a few ladles of hot cooking liquid. If using wine, add it to the sour cream. Return tempered mixture to pan and heat through until thickened.

      Adjust seasonings and serve with pan-fried potatoes, sliced pickles and more sour cream on the side.

      2 users thanked author for this post.
    • #89035
      Michelle Larsen

      This morning my oldest son came and asked me about making this one. I have no idea where he got it from, but it sounds tasty… It is Chebureki. Instead of listing all the ingredients, and the directions here, I’ll just provide the link to the online Russian cookbook – https://russianrecipebook.com/chebureki/


      1 user thanked author for this post.
    • #88026
      Michelle Larsen

      Here is one that I was reminded of just a few moments ago…..

      Rainbow trout. Slice thick slices of of onions and separate to make a bed in the cast iron skillet. Apply a liberal amount of butter and add lemon juice to taste. place over a wood fire and cook the onions until they start to shrink a bit (hey, I’m not a chef). Season the trout as you wish. Place the trout on the onions and cook until tender. Serve as desired…..

      1 user thanked author for this post.
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