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| Your best recipes!
Posted: 9/9/2006 8:09:39 PM |
Reason for Requested Deletion: Thread Went Off Topic
2/4 have voted to delete this thread, at least 7 delete votes out of 10 are need to auto delete this thread.
How is this even possible?!?! There are no replies to the thread; it's titled "Your best recipes"; and it's in the "recipes and cooking" forum. So, how could this thread have gone off topic?!?! | |
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| Your best recipes!
Posted: 9/9/2006 8:45:54 PM | it is quite likely to vote for deletion without posting a message.
who decides to place the reason for or the voting of deletions?
perhaps it is off topic without the OP offering a recipe of her own. | |
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| Your best recipes!
Posted: 9/9/2006 11:24:25 PM | Here is something I call Framble.
dice the following:
Celery
Onion
garlic
ginger
green pepper
any other veggies you have laying about broccolli works well in this.
Saute this lot in butter for a bit.
Crumble in some firm tofu
continue cooking and stirring
sprinkle on some curry I use medium but tastes vary.
stir a bit more and serve I also like to put a bit of soy sauce on mine.
cheers
phishrman | |
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| Your best recipes!
Posted: 9/11/2006 9:02:34 PM | GREEK RIBS
Heat oven to 375- 400 F.
Cover cookie sheet with tin foil.
Rinse pork ribs with water. Place on foil. Can cut into pieces or leave in racks.
Very generously sprinkle with:
lemon juice (fresh or bottled)
seasoning salt
garlic salt or powder
oregano leaves (NOT ground oregano!!)
Put into oven for about 20 minutes. Remove sheet from oven. Turn ribs. Sprinkle generously with lemon juice, garlic and seasoning salt. Return to oven for about 20 minutes. Times for cooking are approximate-- keep an eye on the ribs-- when first side looks done-- turn over and cook other side after reseasoning.
Serve with extra lemon juice. ENJOY!!
Very easy to prepare. I have been asked many many times for this recipe. I hope you enjoy them as much as I have!!
I serve with caesar salad, wild rice and kernel corn.
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| Your best recipes!
Posted: 9/15/2006 8:04:00 PM | Quick and Easy Banana Muffins
3 Bananas
1 cup. Mayonnaise
¾ cup White Sugar
Blend together then add
2 cups Flour
2 tsp. Baking Soda
1/2 tsp. salt
Blend
Drop a couple of tablespoons of batter into each cup of a greased muffin pan or use muffin wrappers, and bake at 350 degrees Fahrenheit for about 20 min.
This recipe can also be used to make Pumpkin Muffins by substituting 2 cups Pumpkin for the Bananas and adding 1/8 cup of Milk and 1 tsp. Cinnamon.
Enjoy  | |
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| Your best recipes!
Posted: 10/6/2006 11:20:16 AM | Braised Lamb Shanks
* 4 lamb shanks
* 2 Tblsp. Olive oil
* 2 onions [chopped]
* 1/4 cup Armenian or Italian parsley [chopped]
* 1 green bell pepper [chopped]
* 1/2 cup white wine
* 15 0z. can of crushed tomatoes or tomato sauce
* 1 teaspoon of fresh basil leaves [chopped]
* 1 teaspoon fresh mint leaves [chopped]
* 1 teaspoon fresh Rosemary leaves
* 1 teaspoon crushed garlic
* 2 tablespoons brown sugar
* 1 tablespoon dijon mustard
* Salt and pepper to taste
PREPARATION:
* In a heavy skillet, brown off the lamb shanks in the olive oil. (Can also be placed on a grill and browned off) Mix the rest of the ingredients and pour over the shanks. Cover and bake at 350 degrees for 2 hours or until tender. Baste with the sauce 2 or 3 times during cooking. (Can be cooked on top of the stove in a covered skillet or chicken fryer at a med-low setting and served when the meat begins to fall off the bone. About 2 hours. Add white wine or water if necessary)
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| Your best recipes!
Posted: 10/6/2006 11:32:05 AM | I think my best recipe is my potato salad..
Potato Salad
5 lbs potatoes
18 eggs
4 lbs of bacon, cooked crisp and crumbled
3 cups Hellman's Mayonnaise
3 cups sour cream
Equal amts of
-lemon pepper
-garlic salt
-montreal steak spice
-seasoning salt
-and lots of dill weed...enough to make the salad dressing look like it actually has dill in it...I use a few heaping tablespoons...but adjust to your taste
Cook potato's, bacon, and eggs.....cut up and place in large bowl. Mix the mayo and sour cream and seasonings......adjust to your taste....pour into potato mixture....blend well...and enjoy. This is a very filling recipe....but oh so good... | |
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| Your best recipes!
Posted: 10/7/2006 9:46:39 PM | CHEESY CHICKEN POCKETS WITH ASPARAGUS AND SWEET ONIONS
The following will serve two adults, with left-overs! This is a FOOD OF LOVE dish, so USE YOUR TONGUE to get it right!!
Ingredients:
2 large boneless chicken breasts
2 cans of crescent rolls
16 ozs any type shredded cheese-- get creative!
2 cans ANY type "cream of" soup (recommend cream of celery and mushroom)--depends on what you like tho
1 can milk
salt (coarse)(to taste-be conservative, as there is LOTS of salt in the soup and cheese)
pepper (to taste, fresh ground is best)
salt free MONTREAL CHICKEN seasoning, to taste
1 large sweet onion (vidalia or Texas sweet), chopped
6 cloves fresh garlic, minced
1lb fresh asparagus, trimmed and cut into bite size pieces
1/2 cup lemon juice
3 tablespoons Balsamic vinegar
2 tablespoons butter
Prep:
Boil chicken breasts til done--it helps to go ahead and slice the breasts, to avoid over-cooking. Once done, remove and drain. After it cools, hand shred the chicken. Feel free to season the meat with a little of the seasoning ingredients above (to taste).
Bring soup mix and milk to a gentle heat, stirring as you do this. Once it is hot, add 8 ozs cheese to soup, and mix in. You are making the cheese sauce, so constantly taste and add cheese and pepper/monterey chicken seasoning as you see fit. Make sure you reserve enough cheese to top the dish once it is cooked. Once your sauce is how you want it, reduce heat to warm and cover.
Pre-heat oven to 350 deg. Sparay a casserole dish with non-stick spray. Take the crescent rolls (1 can makes 4 pockets), and tear out rectangles (pinch the seam of two triangles together). Place an appropriate amount of chicken into the center of the bread (you will know how much is "enough"), fold corners up to make a pouch. Place in casserole dish. If your dish is not large enough, use 2 dishes. Repeat until you have made 8 pouches. Any leftover chicken can be added to the sauce.
Place in oven and cook until the bread is done. Remove and pour sauce over the pouches, cover with more cheese and replace in oven until cheese is hot and bubbly. While this is cooking, you can prepare your onions/asparagus.
Saute your onion and garlic in a couple tablespoons olive oil and butter. Let the onions cook down a bit. Place the asparagus in a bowl with lemon juice, salt(a nice "pinch" will do!), a few grinds of pepper and mix. Add to onions , stir, and cover. Reduce heat to simmer and cook for 10 mins. Taste to be sure your seasoning is right, and to test for tenderness of asparagus. Add balsamic vinegar and cover for 5 more minutes. Once asparagus is tender, raise heat to high, and let sauce reduce. Serve on side with the cheesy chicken.
Enjoy! | |
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| Your best recipes!
Posted: 10/13/2006 2:43:00 AM | I LOVE the previous recipe, for the concept of using the cans of crescent rolls. You could fill these with damn near anything.
Here's my favorite recipe....
Several pork tenderloins
8 slices of double-smoked side bacon
Onion
Celery
Garlic
Mushrooms (pick a type)
Sliced or grated Emmenthal Swiss & Harvarti cheese
Genuine pure maple syrup (do NOT use fake syrup).
baby spinach
Cut the bacon into 1" chunks, and fry to a crisp. Drain and place in paper towel to cool.
Take a flat-sided coffee mug or a rolling pin to roll the tenderloins flat. Fry up the veggies, but fry the onions and celery, then add the garlic and the mushrooms after the harder veggies have softened. Throw a shot of Worchestershire Sauce on the mix.
Crumble the bacon and sprinkle on the flattened tenderloins. Place a layer of spinach on top, then spoon in some fried veggie fillling. Top with cheese, then fold and tie off with string or use toothpics.
Bake at 325 for 20 to 30 minutes, basting regularly with maple syrup.
Try it, you'll be amazed
Murphy | |
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~Eryka
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Joined: 9/27/2006
Msg: 11 | |
| Your best recipes!
Posted: 10/13/2006 4:10:48 PM | This is by no means a fancy, uptight recipe. If you can get over using an entire block of velveeta cheese, I promise it's worth the risk. Oh, and it's best served with beer, not a fancy wine. Ice-cold beer.....enjoy!
Southern Chicken Casserole:
1 large whole chicken, boiled or baked
3 cups chicken broth or 1 can chicken broth
1 package thick home style egg noodles
1 large block Velveeta cheese, grated (YES, the entire block)
2 cans cream of mushroom or cream of chicken soup
1 cup bread crumbs
Boil noodles in chicken broth. Remove chicken from bone and chop. Add chopped chicken, grated cheese, and soup to the noodles and broth and stir. Pour into a 9X13 inch casserole dish. Top with bread crumbs. Cover with foil.
Bake for 35 to 40 minutes at 350F degrees (175C degrees).
Serves one here in the South, but for everyone else it feeds a whole bunch with leftovers. | |
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| Your best recipes!
Posted: 10/26/2006 6:25:13 PM | ok heres one for ya............
basic and simple
get a nice big lamb chop and boil it!!! not fry but boil add herbs and onions once the water has disapeard add a little oil just to braze the sides for a few secs
get some plum tomatoes and chop them up with a whole onion add oil salt and parsley with a little mocarella
finally buy a warm bagette and eat away make sure that you dip that bread in that tomatoe juice !! ha ha yummm | |
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| Your best recipes!
Posted: 10/26/2006 8:45:58 PM | Well I don't know the exact measurements, since I go with gut feelings. Any how if I prepare meat this is how I do it:
a day or two before I cook beef meats for every few pounds of meat, I would have a kiwi, some soy sauce, a little bit of teriyaki sauce, a crushed + diced + minced pear into pulp, green pepper, onion, half a dozen crushed garlic, dashda (Not sure if this exist in America..., but it's basically solidified fish paste....that literally causes the natural taste of anything be multiplied by 10. It's brownish in color and shaped like powdered salt....), and a little bit of salt.
Put it all into a bowel and massage it all into the meat (While wearing a plastic glove of course) for a few minutes. Once that is done put it in the fridge and wait a day. Once a day has passed take it out, and throw all the fat that layered on the top, and massage the meat again. This time leave it in the fridge for like 4 hoursish more than cook it on the stove or on the grill (With aluminume foil beneath the meat so all the taste won't fall out) and you don't need to add anything else on it. The taste will be incredible. The fruit will bring out the sweetness with a hint of teriyaki. The little bit of salt and soy sauce will keep it from being too sweet...., while the dashda does its wonders.
Maybe this isn't the best recipe I got, but it's up there. | |
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| Your best recipes!
Posted: 10/26/2006 10:23:37 PM | Great recipes everyone.
Here is one for dessert
Homemade chocolate cake
3 cups of flour
2 cups of sugar
2 tsp of baking soda
1 tsp of salt 1/3 cup of cocoa
mix together in large bowl
add:
2 cups of cold water
3/4 cup of oil
2 Tbsp vinegar
2tsp of vanilla
Bake in preheated oven at 350 degrees for 30 minutes
test with toothpick if toothpick has a lot of dough cook for 5 more minutes and take out of oven. If toothpick is clean take out of oven and cool. Chocolate continues to cook while cooling so try not to over cook. Frost with favorite frosting. | |
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| Your best recipes!
Posted: 10/27/2006 11:11:29 AM | My version of a lowfat Lasagna. I already made this twice in the span of two months. lol.. I make a big batch so I can freeze them into one meal portions. I divide them into portions and put them on a baking sheet, put pan in freezer for a couple of hours, take them out, and then wrap each portion using Freezer Paper. Each wrapped portion then goes in a Ziploc. Oh yeah, don't forget to date them. lol..
My Lowfat Lasagna
* 1.5 lbs ground meat (chicken or beef or turkey)
* 2 tsp ground fresh garlic
* 1 cooking onion, diced
* 2 cans of Spaghetti sauce (I use Primo brand); I had an abundance of home grown tomatoes so I added 8 (diced)
* I love veggies so I use lots of veggies (all diced): carrots, green Bell peppers, mushrooms, zucchini ~~ I quick boil my veggies. Make sure you don't overboil it. (Hate overcooked veggies. lol..)
* 2 packages of 400g Firm Tofu (diced)
* I use Mozzarella and Old Cheddar cheeses; shredded.
* I use Oven Ready Lasagna -- thank God for them or else it will take me 2 days to make my Lasagna... LOL...
Yummyyyyyy  | |
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| Your best recipes!
Posted: 10/27/2006 1:33:45 PM | Best recipe is Chicken Casserole. Enjoy!
1 broiler chicken bake at 350 degrees for 1 hour or buy already cooked from the deli counter
2 cans Campbells Cream of Celery soup (reg or low fat)
2 cans Campbells Cream of Chicken soup (reg or low fat)
5 cans white instant rice (use soup can to measure)
4 cans water (soup can again)
1 can Durkee or French's Deep Fried Onion Rings (found near the salad dressings at your grocery store)
Remove all the meat from the chicken and cut up into bite size pieces.
Empty all the soup into a LARGE roasting pan and add water, mix well. Stir in the chicken, add the rice and mix well. Sprinkle the top with the onion rings and bake, uncovered, at 350 degrees for 50 minutes to 1 hour.
Serve with Garlic Bread.
Mmmmmmmmmmmm! | |
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| Your best recipes!
Posted: 11/26/2006 9:54:29 AM | Not sure I'll get the Off-topic message but I'll give this a try anyway. In the mid-fifties, my Mom taught me to make this cake and I have been making it ever since and it was the first thing I ever made as a kid (with Mom's help of course). The recipe was supposed to have been brought out west with the first settlers and was supposed to be made with whatever measuring container you might have on hand. (and of course with the appropriate baking powder and salt instead of self-rising flour). It is great without the cinnamon if you want to ice it or leave as is for a coffee cake with the cinnamon. You can't put too much cinnamon sugar on top.
1-2-3-4 Cake
1 c. butter
2 c. sugar
3 c. self-rising flour
4 eggs
1 c milk
1 tsp. vanilla
cinnamon sugar
Preheat oven to 350º.
Cream butter and sugar in a large bowl. Add eggs, one at a time and mix until incorporated. Alternate addition of small amounts of flour and milk until well mixed. Add vanilla. Grease cakepan (recipe will fill a 9”x13”, 2 8”x8, a bundt pan or 2 loaf pans. Fill pans to ¾ mark,
and sprinkle top with lots of cinnamon sugar. Bake for approximately one hour. When knife comes out clean or cake pulls away from sides, the cake is finished. | |
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| Your best recipes!
Posted: 11/27/2006 10:39:35 AM | I make a great Banana Pudding....It is soooo easy, but it's flavorful, with a slight cheesecake taste...Try it, you'll love it!
You'll need:
2 (4 cup) packages of Jello Vanilla Instant Pudding
1 (12oz) container of low-fat sour cream
1 (5 oz) can of sweetened condensed milk
1 package of vanilla wafers
5 medium to large bananas
1 regular tub of Cool-Whip
Prepare the vanilla pudding according to package, but use 2 cups of milk per package instead of the 3 they recommend...with a hand mixer, mix in sour cream and sweetened condensed milk... make sure it's mixed well. Layer the bottom of a rectangular baking dish with wafers and then on top of that layer bananas. Spoon 1/2 of pudding mixture over bananas, then layer wafers and bananas again, pouring remaining pudding over the bananas. top with Cool-Whip and crumble wafers on top...I also line the sides with wafers to give more appeal...
Bon Appetit! | |
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| Your best recipes!
Posted: 11/27/2006 12:14:14 PM | my kids love these...honey garlic meatballs. you can do this with ground chicken or ground turkey too. i use lean ground beef myself.
1 lb lean ground beef
2 carrots
2 celery stalks
1 tsp garlic powder
1 tsp onion powder
2 tbsp worchestishire sauce
1 egg
1/2 c bread crumbs
1/4 c milk.
1 jar honey garlic sauce
in mini food chopper finely chop the celery and carrots. food processor works well too.
in large bowl mix all ingredients except for the honey garlic sauce. roll into balls and place on cookie sheet bake in oven for 25 mins on 375 degrees. once done transfer meatballs to slowcooker and pour in honey garlic sauce over top of meat balls. set to high and leave for two hours. if you dont have a slow cooker you could place the meatballs in a pot on the stove pour in the honey garlic sauce and let simmer on low heat.
this is a great recipe if your kids hate vegetables. like mine do. you don't even taste the carrots and celery in the meat. they don't know they are eating vegetables.
oh and you can add or adjust any thing in this recipe to suit your liking. | |
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| Your best recipes!
Posted: 11/27/2006 12:48:08 PM | Jack Daniels Salmon Filets
Take any amount of salmon filets and place on PAM-sprayed pan
Mix 1/2 cup honey with 1/2 cup Jack Daniels whiskey ( you may heat the honey for 10 sec in a microwave to liquefy it a bit, so it will mix better)
Pour mixture over filets, and put in oven on LOW BROIL. Cook until golden brown crust forms on surface, and wonderful smell comes out of oven (12-15 min)
serve with white rice,steamed asparagus, and a glass of Vignoles style wine. | |
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| Your best recipes!
Posted: 11/27/2006 8:27:04 PM | while we were growing up mom used to make this goulash(however it is spelt) but she called it sh*t on a stick, because we always asked what is for supper and when she was making it one day and well the name stuck.
you need:
1 2 lb hamburger; you can use ground chicken, turkey,etc
1 can of stewed(or chopped) tomatoes; you can use the spiced kind for more flavour
green pepper
onion
celery
mushrooms
2 cloves garlic, crushed
italian spices
salt and pepper to taste
Fry up your hamburger. When cooked add the rest of the ingredients and bring to a boil. take the can from the tomatoes and fill with instant rice and let sit for 5 to 10 minutes. And serve . Really good topping for it is grated cheddar cheese( but any cheese will do). | |
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| Your best recipes!
Posted: 11/28/2006 10:17:59 PM | We had something similar
1 to 1/2# burger
1/2 to 1 onion
1 to 2 clove(s) garlic (more to taste)
1 can mushrooms
1 can tomato sauce (1/2 can water)
1 can stewed tomatoes
salt/pepper
2 Tablespoons sugar (kills the canned taste of the tomatoes)
Cook above together
In a separate pot
cook macaroni (enough for 3-4 servings, depends on how much burger you use)
When the macaroni is tender drain it and add it to the burger.
Let it all simmer together for an hour or so.
I like it with parmesan cheese
Makes great left overs and is even better the second time around, | |
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