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The Recipe Thread

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I know that I, like many other people, get tired of eating the same ol' foods day in and day out. So I thought I'd start a thread where we can share recipes. So if you have one, or two, or two-hundred, please share with all of us! :lick:


What I cooked tonight....

Roger's Cajun Spaghetti (pronounced Row-jay ;) )

3/4 stick butter
1 stalk celery (chopped)
4 pods garlic (finely chopped)
2 cans tomato sauce
1 can buttered, sliced mushrooms
1 level teaspoon Romano cheese (optional)
1 pack fresh mushrooms (chopped)
2 large onions (chopped)
1 bell pepper (green-chopped)
1/2 small can tomato paste
2 cans Rotel tomatoes (crushed, however diced works just as well ;) )
1 1/2 pounds ground meat or tasso (tasso is a highly seasoned, smoked pork & I'm not sure if everyone can find it where they live)
salt, red and black pepper (or use Tony Chachere's like me :D )

Melt butter in a large black pot (cast iron is best, but any pot will do). Add onions, celery, bell pepper and garlic. Cook for 20 minutes or until onions have wilted. Then add tomato paste, tomato sauce, and Rotel tomatoes. Stir and add buttered mushrooms and meat. Season to taste. Simmer for 2 hours, stirring occasionally. (The longer it cooks, the better it is!) Add Romano cheese and fresh mushrooms. Simmer for 10 minutes. Serve over pasta.

Ca C'est Bon! :lick:


Cheese Cake

4 blocks of cream cheese
2 pints sour cream
2 cups sugar
8 eggs
1 tsp vanilla

Beat cream cheese until soft. Add sugar ½ cup at a time. Beat until sugar is dissolved (taste to make sure it’s not grainy).
Add sour cream ½ pint at a time.
Add eggs 2 at a time….make sure the yolks break!
Add vanilla

Pour into crust of choice in a spring pan.

Bake at 375 degrees for 1 hour. Turn oven off, open the door half way. Leave in oven 1 more hour. Take out of oven, and get to room temperature, then into fridge for at least 4 hours.


Pierogie Casserole

10-12 potatoes boiled, mashed
2 finely chopped onions
3/4 lb. Grated cheddar cheese
1 lb cooked lasagna noodles
2 -3 sticks of butter

Add cheese to mashed potatoes ( I also add salt pepper and milk or cream to mashed potatoes)
Sauté onions in butter until soft.
Add ½ of onion butter mixture to potatoes.
Layer noodles and potatoes in a 13x9 pan, ending with the noodles. Pour the remaining butter/onion mixture on top.
Cover and bake at 350 until heated through, about 40 minutes +/-.


Chi Super Dog
Italian Cheesecake:

3/4 cup sugar
1 1/2 lbs ricotta cheese, pureed
6 large eggs, separated
1/4 cup flour
zest of 1 orange or 2 lemons ( I put in both, makes the cake a bit more zesty)
1/4 teaspoon salt

heat over to 375.
Whisk together ricotta, egg yolks, flour and half of the sugar, zest and salt. Set aside.

Place egg whites in bowl. Beat until foamy. With mixer on high, gradually add remaining sugar until whites form stiff peaks.

Fold the egg white mixture into the ricotta mixture. Pour into a buttered springform pan and bake for 1 hour or until toothpick comes out clean.
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Thai Pork Fried Rice

10 - 20 pieces thinly sliced.
1 Egg
1 1/2 - 2 1/2 tblspn garlic
1 Roma tomato, 1/2 vine tomato or 5 - 7 cherry tomatoes
half onion, thin slices.
Chopped cilantro
Chopped green onion
few dabs of fish sauce
few dabs of soy sauce
pinch of salt, pinch of sugar, pinch of MSG
oil, vegetable, corn, whatever floats your boat.

Heat wok on high. After wok is hot, pour 1 - 2 tblspn of oil. Coat the wok with the oil, and there should still be a nice puddle of oil.. Throw in the pork slices, and brown pork slices. After browning, move pork to the side of the wok, crack 1 egg and quickly scramble it. Now, move ingredients to the side, and add 2 tblspn more cooking oil. Then, add the rice.. mix together rice, pork and egg. After mixing together, add the garlic. Mix together and stir just a little bit. Then, add the tomatoes and onion. Lower heat to medium, and try to get the tomato and onion cooked, so try moving them closer towards the actual pan surface and the middle of the pan. Stir a little bit until the tomato and onion get softened up a bit. Then turn heat back up, add your salt, MSG, black pepper(optional), fish sauce, soy sauce and sugar. More fish sauce than soy sauce, maybe about a tblspn total of both. Mix together real well. If you like a crispy rice, slightly brown the rice if you'd like. Then, right before taking it off the stove, add cilantro and green onion. And mix together then, serve.


Chicken Glorioso, per Buca Di Bepo's recipe from online. I've tried it. It's DELICIOUS!

3 oz olive oil
4 1/2 pieces chicken breast
1/4 tsp salt
6 oz white wine
3 cloves garlic, chopped
1/2 tsp crushed red pepper
8 oz prepared Alfredo sauce
2 oz sundried tomatoes
1/2 cup mozzarella, shredded
2 tsp parsley, chopped (garnish)

Preheat oven to 425 degrees F.

Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour. Saute the chicken breast skin side down until browned. Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.

Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met. Transfer the chicken breasts to a pan and hold.

Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.

Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.

Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.

Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.

Garnish with parsley and serve.


Favorite easy recipes!

Well I just got done eating dinner and thought I would share an easy but delicious recipe with everybody. Everybody else please if you have any, post them up here! You couldn't tell by looking at me,:lolbangtable: but I love to eat! lmao

OK here it is.

This recipe is for hot wings. You may think it sounds strange but give it a try and I think you will like it! If you like hot wings that is. They aren't fire hot, but they aren't sissy wings either.

1. Fry 3lbs of unbreaded chicken wings and place to the side.
2. Combine in a large skillet, 2 cans of sprite soda, 1 package of mild taco seasoning, 1 package of regular chili seasoning, 1 small can of crushed green chili's...(i use jalapenos and some juice)....1 teaspoon of cayenne pepper, and stir with a wire wisk good!
3. Place already fried chicken wings in the skillet with the sauce, and place on stove burner on high and bring to a boil. Turn down the heat to med high and continue to boil the mixture for approx 6-8 minutes or until the sauce thickens. Depending on how much sauce you like, you can pull it off a little early or cook it till the sauce is almost gone.

These are some damn good wings, easy to prepare, and will feed 3-4 people.

Good luck with it, although if you mess it up you have no business cooking in the first place.....lmao!

Let me know what you think if you try it.


Chi Super Dog
This one is for you Billy J:

One Chicken
3 regular potatoes (more if you want)
3 sweet potatoes (more if you want)
1 onion
some garlic

Peel potatoes, then coat them with oil, salt and pepper; put in baking pan with chicken; add chopped onion and garlic.

Put in 350 degree oven til chicken is crisp and potatoes are soft.

Very easy and delicious.

No one

Big Dog
Southern Fried Dill Pickles Recipe...

1 cup cornmeal
2 egg beaten
2 1/4 cups flour
1 cup milk
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon Mrs. Dash
1/4 teaspoon Garlic Powder
3/4 teaspoon Cayenne Pepper
1 quart sliced dill pickles
Vegetable Oil
salt & pepper


Combine 2 eggs, 1/4 cup flour, milk, Worcestershire sauce, Tabasco, cayenne pepper Mrs. Dash, and Garlic Powder; stirring well. Set aside. Combine cornmeal, 2 cups flour, salt, and pepper: mix well.

Dip drained pickles into milk mixture and dredge in flour mixture. Deep fry at 350 degrees until golden brown. Drain. Salt and Pepper to taste.

And of course enjoy :D

No one

Big Dog

1 lb. ground meat
1 lb. ground pork
4 eggs
1 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves fresh garlic
Italian seasoning
2 cans tomato sauce
1/2 cup cooked white rice
4 large green peppers, sliced in half

Grease bottom of pan with olive oil. Mix meat, eggs, bread crumbs, cheese, garlic, and all seasonings in large bowl. Add rice and mix together. Slice green peppers so that you have 8 halves. (You can also slice off the top of the pepper and use the whole pepper instead). Stuff peppers with meat mixture. Place in pan and pour both cans of tomato sauce over top and along bottom of pan. Cook @ 350 F for about 1 hour. Serve with rice or mashed potatoes

No one

Big Dog

2 1/2 teaspoons yeast
3 cups bread flour
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons butter
1 cup milk
1 cup grated Monterey Jack, Cheddar, or Parmesan
1 tablespoon fresh chopped or dry minced onion
2 tablespoons jalapeno pepper, seeded and finely chopped

Process in bread machine on dough cycle. When dough cycle completes, remove dough from machine and roll out thinly on a lightly floured surface to make a rectangle.
Sprinkle with grated cheese, onion, and jalapeno pepper. Roll up jelly-roll style, place in a greased and floured loaf pan and bake at 350F degrees, about 45 minutes or until crust is golden and bottom of loaf sounds hollow when tapped.


Little Dog
Italian Calamari

Sautee 1 large diced onion in 1/4 cup olive oil
When starting to brown, lower heat and add 2-3 med. garlic cloves minced and a couple anchovi's mashed with a fork (optional...I use like 5)

Add 2 lbs cleaned squid tubes cut into rings (you can use tentacles too, don't forget to remove the mantle and pen if you are cleaning them yourself!) and 2 cups canned peeled or diced tomatoes (can add more if you want a calamari sauce), salt, pepper, fresh basil, some good red wine (1/4 cup)...cover and simmer 1-2 hours on low, stirring occasionally...stir in a dozen or so italian or greek black olives pitted and chopped, and 1/4 cup pignoli nuts (more or less olives and nuts to taste) and optional 1/4 cup raisins...simmer 10 more minutes, salt and pepper to taste

Serve on Crusty bread (or over pasta or rice if you added more tomatoes)
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You all have no idea how much my mouth is watering right now...

Easy yet tasty couscous (and cheap!)

Prepare couscous according to package ratios, but sub chicken broth for water.
Then add to taste:
olive oil
garlic salt
black pepper
curry powder

I've been eating it on it's own, but would go fantastic with some sort of baked chicken.
Here's one of my originals. It's easy to prepare and it tastes like you've slaved, lol. Goes really well with a white bordeaux.

Mediterranean Rice and Shrimp


1 12 oz. pkg Vigo Arborio Rice
or 1 ½ cups Arborio rice
3 cups water
1 ½ tsp. sugar (approx.)
1 lb. frozen, cooked deveined shrimp
3 large green onions, cut in 1/4 inch slices, including tops
2 Tbsp. butter
2 Tbsp. olive oil
Juice from 1 ½ large lemons
1/4 cup (loose) fresh cilantro leaves
1/4 cup crumbled feta cheese
1 pint grape tomatoes, cut in half


Add Arborio rice to 3 cups boiling water, lemon juice, ½ tsp salt, 1 ½ tsp. sugar and 2 Tbsp. butter; stir 1 minute while boiling, then cover for 20 minutes.

Allow shrimp to thaw enough to pull off tails.

After rice absorbs all the liquid (it will be thick and creamy textured), add olive oil, shrimp, green onions, cilantro and feta cheese and stir together. Cover and simmer for a few (3 or4) more minutes, allowing the shrimp to heat through. You may need to add a little more water.

Gently fold in the halved grape tomatoes and add pepper to taste. Check for salt. Replace the cover for another 2 minutes to allow the tomatoes to warm and the taste to develop.

Serve with steamed fresh asparagus spears and garlic breadsticks.

No one

Big Dog
Tried this one tonight and enjoyed it...

Meaty Thick Man Chili

5 pounds lean ground beef
2 (10 ounce) cans tomato sauce
1 (15 ounce) can kidney beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, chopped
3/4 cup chili powder
1 cup water

Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.


I did change it up a little but Loved it just the same ;)
Well my kids made this one up but it is really good. It's called Sloppy Joe Casserole.

1 bag frozen tater tots
1lb ground beef
1 big can of manwhich sloppy joe sauce
1 package of shredded cheddar cheese

Brown your meat. While he meat is cooking bake the tater tots. Then drain the grease from the meat. Add meat back to pan along with sloppy joe sauce. When that is mixed up together well set it to the side. Then when the tater tots are done set them aside. Take a baking dish and pour the meat in the bottom of the pan. Top the meat with the tator tots. Then top the tater tots with the shredded cheddar. Bake at 350 degrees for about 15- 20 minutes. Then eat. My kids love this stuff. It's pretty good I like it too!


Here is a really yummy recipe from the cookbook Rocco's Real Life Recipes. The best part is it is really simple and takes less than 30 minutes to make.

Chicken Scaloppine in an Artichoke Broth
Serves 4
2 16-once packeages of frozen mashed potatoes
2 tablespoons cooking oil
8 3 to 4 once chicken cutlets
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3 garlic cloves chopped
2 tablespoons fresh thyme
2 14-once cans quartered artichoke hearts, with liquid

1. Heat the mashed potatoes according to the package instructions
2. heat a very large saute pan over medium-low heat. Add the oil and let it get hot. Season the chicken lightly with salt and pepper. Place half of the chicken in the pan and cook for about 2 minutes per side. Remove from the pan and repeat with the other half of the chicken. Set chicken aside near the stove top to keep it warm.
3. Add the olive oil to the pan and turn the heat up to meidum. Saute the garlic and thyme int he olive oil until fragant but not brown. Add the artichokes and artichoke liquid an dbring to a boil. Simmer until artichoke hearts are hot throughout. Season to tast with salt and pepper.
4. To serve, place a mound of the potatoes in the center of each serving plate. Top each mound with 2 chicken cutlets. Spoon teh artichokes and broth over the top and serve.

I also recommend this cookbook. Has really simple recipes in it and the majority of them take less them 30 minutes.
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Porkchops with White Country Gravy

4 thick cut, center cut pork chops
1/4 cup finely diced onion (optional)
1 1/2 cups chicken stock
1 cup half and half or whole milk
1/4 cup of flour plus more for dredging

Pat chops dry, dredge in flour, if you like a coated chop, dip in beaten egg, then back in the flour. In a large frying pan, heat vegetable or peanut oil, and brown the chops on both sides. Remove chops, pour off some of the oil, and saute the onions. Then whisk in the flour to make a roux, when all the flour is absorbed by the oil, keep cooking over medium heat to cook out the flour. Add the chicken stock slowly, and then the milk or cream. Place the chops back in the pan, cover and simmer for approximately 15 - 20 minutes, or until chops are cooked through and gravy is thickened.

Must be served with mashed potatoes and biscuits, no exceptions :D!
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