The Recipe Thread

[Michele]

Cooking right now:

In a slow cooker:

one roast beef
shredded carrots
chopped mushrooms
1 can tomato sauce
1 can brown gravy
4 diced tomatoes
balsamic vinegar (the white balsamic)
salt
pepper

Slow cook all day Make some mashed potatoes on the side

 

[johnnyoops]

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 +/-.

OMG...this sounds delicious. I love Pierogie's but never heard of a casserole...I can't wait to make it. Thx.

 

[Vicki]

CALICO BEANS

6 slices bacon
¼ lb. ground chuck
1 medium onion chopped
½ cup catsup
1 tsp salt
¾ cup firmly packed brown sugar
1 tsp dry mustard
2 tsp vinegar
1 can pork & beans (16 oz)
1 can butter beans
1 can kidney beans

Cook bacon in large skillet until crisp. Remove and place on paper towel, crumble. Fry onion and hamburg in the bacon drippings.
Combine beef/onion mix with catsup, salt, br sugar, mustard and vinegar in 3 qt. baking dish. Partially drain all beans, add to baking dish, stir gently. Sprinkle with bacon.

Bake at 350 for 40 minutes, makes 8 servings.

 

[Vicki]

Snickers "Salad"

6 (2 1/4 ounce) Snickers candy bars, chill and chop
6 apples, cored and chopped into bite sized pieces (Granny Smith and/or Red Delicious)
1 (12 ounce) container Cool Whip
1 (5 ounce) box instant vanilla pudding or butterscotch pudding mix (dry mix – do not prepare!)


Garnish for extra flair

1/2 cup caramel ice cream topping or caramel apple dip (optional)
1/2 cup chopped peanuts, can also sprinkled on top (optional)


Mix cool whip and dry pudding mix together.
Chop apples and chilled Snickers.
Mix together.
Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad.
Drizzle caramel sauce over salad and sprinkle peanuts on top.
Chill for at least an hour-- Voila!

 

[firedrake13]

Ooooh...I love this thread!!!

Here's my favorite thing to make:

Thai style beef curry.

1 lb - 2 lb stewing beef in bite size cubes
1 large onion sliced
2-3 cloves of garlic minced
1 can coconut milk
2 tbs curry powder
1 tbs red curry paste
1 tbs lime juice
1 tbs fish sauce
1 tbs sugar
1 can pineapple chunks or fresh pineapple if you prefer.

Directions:
In a large pan or wok, heat 1 tbs olive oil on medium heat. Add sliced onion and saute for about 5 min, or until soft. Remove onion from pan and set aside. Add another tbs of olive oil to pan, add garlic and beef and allow the beef to brown, then set aside with onion. Add curry power and curry past to pan on low heat and allow to gently simmer for about 30 seconds, then add the can of coconut milk, lime juice, fish sauce, and sugar, and allow it to come to a simmer, then add the onion and beef. Allow to simmer for 1-2 hours. A few minuets before serving add the pineapple to the curry.

I like to serve this with rice.

Also a side note. Red curry past is pretty spicy. I usually add more of the curry past to spice it up a bit. But if you like it milder I would suggest starting with a small amount then slowly add more to the simmering curry to bring it to the spice level you like.

 

[firedrake13]

This is the clam chowder recipe I was talking about in the chat on friday. I've made it twice...and it's turned out sooo good. Hope ya'll like it! (My BF is from RI and he loves this clam chowder...so take that as a good sign!)

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced
2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, for garnish
Fresh thyme sprigs, for garnish, optional
Special Equipment: cheesecloth, kitchen twine

Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams open. Strain the clams into a bowl, reserving both the juice and clams.
Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds. Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems dry.

Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their shells and roughly chop clams. When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams are heated through, remove from the heat.

 

[Big_Ant]

Grilled Chicken Breast, sliced and then covered with a Garlic/Broccoli Cream Sauce. White Rice on the side.

So for the Chicken/GarBroc Sauce;

Preheat Oven to 325
I seasoned the chicken breasts with some salt, pepper, garlic powder, cumin, and some paprika. Then heat a skillet with some olive oil, just a small amount, we're not deep frying.

Start boiling some water in a large pot (make sure and add salt to the water).

Sear side one (about 3-5 minutes depending on your heat and the thickness of your chicken), sear side 2 (same as side one), take chicken out of pan (it's not done yet, don't take a bite) and place in a casserole dish and stick in the oven.

Take some freshly chopped broccoli heads and blanche them in the now boiling water. Wait til they are just starting to get a little tender, but still a little bite to them.

Take the pan that you cooked the chicken in throw in the garlic (chopped or minced is fine, depending on how much you like garlic) and butter,scraped the bottom clean and then added some heavy cream. Got that going for a bit.

Take the broccoli heads and drain them, then add them to the sauce. Add a little more pepper to the sauce if you'd like. Then let that cook down for a bit, and then let cool to thicken a bit more.

Take the chicken out around the same time and the chicken should be just perfect. I don't do "timed" cooking, I just go based on the feel of the meat.

Let the chicken rest for a few minutes, DO NOT SLICE IMMEDIATELY or you'll lose all of your juices from the meat. Slice on an angle and against the grain for a nice effect.

That's it.

 

[Big_Ant]

Here's a ton of "teasers". If you'd like help with recreating any of the dishes let me know. (all are clickable for full size image)

Baby Maya with some Hot Wings


Elotes (corn) with some Raspados (shaved ice with a juice over top)


Chile Verde, Rice, Beans, Roasted Pasilla Chile


Lengua (Beef Tongue) in Chile Verde




Steak, Big Big Steak.




Carne Asada


Some Beef Back Ribs


Longaniza Tacos


Chicken and Rib Face!


Nachos!


Steak Tacos with a Guajillo Chile Sauce



Chicken and Longaniza

 

[Loki]

Here's a good old fashioned southern treat! This was my great grandmother's recipe and probably went way back farther than that. Even though this is simple to make and sounds weird to some people, this is some good stuff!!!!!

Irish Potato Candy

1 small potato
1 box powdered sugar
1 cup peanut butter

Peel and boil potato until tender. Mash while hot. Let cool partially then make a dough by mixing in the powdered sugar, keeping out enough sugar to work the dough. ONLY START WITH A TINY BIT OF POTATO BECAUSE IT MELTS THE SUGAR AT FIRST AND YOU WILL END UP USING BOXES AND BOXES OF SUGAR BEFORE IT FORMS A DOUGH!!! Roll the dough out thin, then spread evenly with the peanut butter. Roll up jelly roll fashion, then slice in 1/4 - 1/2 inch pieces.

 

[Loki]

Southern Plantation Cake

1 Butter Recipe yellow cake mix
4 eggs
1/2 cup oil
1 11 oz. can mandarin oranges (with juice)

Mix and bake at 375 degrees in 13x11" pan or pyrex dish.

Topping:
1 8 oz. carton Cool Whip
1 20 oz. can crushed pineapple (with juice)
1 box Jello vanilla instant pudding mix

Mix and spread on cake, keep refrigerated.




This is one of my favorite summertime dessert recipes! :lick:

 

[firedrake13]

Grilled Chicken Breast, sliced and then covered with a Garlic/Broccoli Cream Sauce. White Rice on the side.

So for the Chicken/GarBroc Sauce;

Preheat Oven to 325
I seasoned the chicken breasts with some salt, pepper, garlic powder, cumin, and some paprika. Then heat a skillet with some olive oil, just a small amount, we're not deep frying.

Start boiling some water in a large pot (make sure and add salt to the water).

Sear side one (about 3-5 minutes depending on your heat and the thickness of your chicken), sear side 2 (same as side one), take chicken out of pan (it's not done yet, don't take a bite) and place in a casserole dish and stick in the oven.

Take some freshly chopped broccoli heads and blanche them in the now boiling water. Wait til they are just starting to get a little tender, but still a little bite to them.

Take the pan that you cooked the chicken in throw in the garlic (chopped or minced is fine, depending on how much you like garlic) and butter,scraped the bottom clean and then added some heavy cream. Got that going for a bit.

Take the broccoli heads and drain them, then add them to the sauce. Add a little more pepper to the sauce if you'd like. Then let that cook down for a bit, and then let cool to thicken a bit more.

Take the chicken out around the same time and the chicken should be just perfect. I don't do "timed" cooking, I just go based on the feel of the meat.

Let the chicken rest for a few minutes, DO NOT SLICE IMMEDIATELY or you'll lose all of your juices from the meat. Slice on an angle and against the grain for a nice effect.

That's it.

OMG......that looks soo good. I think I might make that tomorrow for dinner!! My mouth is watering!

 

[Loki]

This one's not a delicious cuisine but here's a fun recipe for the kids...and adults.


Play Dough
1 cup flour
1/2 cup salt
2 teaspoons cream of tarter
1 cup water colored with food coloring
1 tablespoon cooking oil

Mix ingredients adding water slowly. Cook over medium heat, stirring continuously for three to four minutes until it forms a rubbery ball. Don't over cook.

 

[kiaransimba]

The other thing that I make its really good I think

Mac n seasoned chicken

cut up and brown about 4-5 breast of chicken take the steak dust and season
Make Velveta mac n cheese
Stir together and done....Quick and simple!

Heres another one

do the same with some steak but add white rice instead, with some corn and pees and greenbeans mix together and done

I'm all for quick and simple!..

Oh I forgot in the above it can be bones or no bones doesn't matter!

 

[Mollie's Nana]

Here is a recipe that my brother in law gave me before he died.... well, not literally, he wasn't on his death bed and wanted me to have it before he went, but a few months before his heart attack, he gave it to me

Butter-Whip Cake Icing

I tub Butter Cream flavor Cake Icing
1 8oz tub Cool Whip

Mix together with a mixer, use a little less than all of the Cool Whip if you like, but I usually use all of both:p

It's great spread over white cake, yellow cake, or chocolate... ok, it's great spread over any cake!!!

Last night, I make Devils Food cake, then poured a jar of the Caramel Ice Cream Topping over the cake, then put this "special cake icing" on top... In my opinion, it was to die for!! which may be a bad choice of words considering my BIL gave it to me a few months before he died... he he he.. . Sorry, I know death isn't funny, and I still cry over my sisters, but my BIL was a mean ole junk yard dog, and he knew, after open heart surgery, that smoking 4 packs of cigarettes a day was gonna get him, but his reply was he didn't give a d!&$ and he was gonna smoke even if it dropped him dead that minute:no2:... so it was a little different than my sisters..

anyway...back to the cake icing.... It's sorta like Better Than Sex cake, but the icing is different, and it doesn't have chopped up Heath bars on top.

 

[XXX]

Well I make the inside of twice baked potatoes.. but you could just bake a potato and scoop out the guts then put this in or whatever..

Depends on the size that you're feeding.. i made this for work the other week.

Pot of water on med high heat.. add a table sppon of sat and a good bit of garlic to the water

5 lbs of Russet potatoes, wash and cut them in chunks (skins on).. usally 3 per potato and put them in the water

once they've boiled soft enough to stick a fork in drain them off and mash them, add alittle milk to help mash them

I used the parkay fat free butter spray and just dump the whole bottle in there as I stir up the chunks and mash them good.

add alittle more milk and stir them up (just add it untill you get jsut about the consistency you want)

Then add a good bit of ranch dressing (instead of sour cream) and stir that in

add real bacon bits.. stir them in and finish it off with a pack of shredded sharp cheddar and stir let the cheese melt through

Then serve.... :lick:

Does anybody have a good, untrained-housewife-friendly recipe for twice-baked potatoes?

 

[Dtwo]

Made this last weekend - I love it because you don't have to cook the manicotti or the chicken ahead.

Easy Chicken Stuffed Manicotti

1 package manicotti shells (14 shells)
14-16 boneless skinless chicken breast tenders (I get the bag of individually frozen tenders and defrost them in the microwave for a few minutes).
Garlic salt
2 cups shredded cheese (mozzarella is typical, but I didn't have any so I used a Mexican cheese blend and it was just as good!).
28 oz plus jar of pasta sauce (I used Marinara)
1/3 cup water

Oven 350 degrees
Sprinkle chicken with garlic salt. Pour 1/3 of pasta sauce in bottom of 13 x 9 glass baking dish. Stuff manicotti shells with raw chicken breast tenders. Place stuffed shells in baking dish. Mix water with remaining pasta sauce, pour over shells, making sure they are covered.
Cover with foil, bake 45 minutes until shells are tender. Uncover and top with cheese, bake until cheese is melted and bubbly.

Serve with a nice salad and crusty bread and butter - yum!

 

[fearlessknight]

I FINALLY DID IT! YAAAAAAAAYYYY!

I cooked ribs that were so good they made your tongue slap your brain out!

Thank you Kiransimba and Big_Ant!

I did what you guys said for the most part had to change it a little though...

I boiled them on the stove (they would not fit in the crock pot) for 1 hour (slow soft boil) then dressed them with my seasonings and sauce and put them in the pan covered with foil and baked on 325 for 1.5 hours...OMG those things were so good. The meat fell right off the bone and the others (I made both kinds, boneless and bone-in) fell apart when pierced with a fork!

Thank you very much!

 

[kiaransimba]

Your very welcome!! Glad they came out great!! I'm not big on red meat but I always look forward to those...lol

 

[fearlessknight]

Your very welcome!! Glad they came out great!! I'm not big on red meat but I always look forward to those...lol

LMAO....I do not like red meat either. But those were the bomb! I cannot wait to cook the pork ribs now...now that I know how!

 

[firedrake13]

Hmm...here is another recipe that I love for days I'm feeling sick, or just want to detox a little...

2-3 shallots sliced thin
1 package of chives chopped
1-2 tablespoons cilantro (I usually use more because I love cilantro and it's a great detox herb)
2-3 tomatoes cut in to small wedges (if you don't like the seed parts just cut them out)
1 tablespoon fish sauce (you can find this in your foreign foods isle with the other asian cooking sauces)
3-4 cups (or two boxes) of chicken stock or vegetable stock
1 package extra firm or firm tofu cut into small cubes

Add about a tablespoon of olive oil to a pot over medium heat, once hot add shallots and cook for about 30 seconds, then add chicken stock, fish sauce, tofu, and tomato, and a pinch of cilantro, bring to simmer, then allow to cook for about 10 min then add the rest of the cilantro and chives, simmer for another couple minuets and serve.


It's super easy and so good.