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WOW!
Until last Thursday I had never been in this thread before. So I decided to start from page one and read it all. So after me writing pages of recipes, getting writters cramp, and laughing my butt off at you guys I have finished reading all 388 pages!!! After my hand recovers I will have to put some recipes in here for you guys.
:D :) :cool:
Quote:
Originally posted by Crueheadchick
WOW!
Until last Thursday I had never been in this thread before. So I decided to start from page one and read it all. So after me writing pages of recipes, getting writters cramp, and laughing my butt off at you guys I have finished reading all 388 pages!!! After my hand recovers I will have to put some recipes in here for you guys.
:D :) :cool:
If we have entertained you, inspired you, or intrigued you, then our time was well spent !
What are we eating ??
Hope none of Fugie's recipes skeered ya ! :eek: "Haggis" :p
After 388 pages and at least 5810 recipes, which would you say is your favorite ??
Marbled Polenta
Served with a green salad, this unique combination of polenta, beans and cheese makes a marvelous simple supper. You can make the loaf up to three days ahead; slice and fry just before serving.
• 1 1/2 c. polenta, preferably coarse
• 4 1/2 c. cold water
• 1 1/2 tsp. salt
• 1 oz. (about 1/3 c.) finely grated Parmigiano-Reggiano cheese
• Freshly ground black pepper
• 1 c. drained, cooked beans, such as navy, cannellini or borlotti
• 1 tbsp. plus 1 tsp. extra-virgin olive oil
In a large, heavy saucepan, combine polenta, water and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to moderate and cook, stirring frequently, until the polenta is very thick and pulls away from the sides and bottom of the pan, about 35 minutes. Stir in the cheese and freshly ground pepper. Adjust the seasoning. Then gently fold in the beans.
Spoon the mixture into 2 mini loaf pans or 1 (4-by 8 1/2-inch) loaf pan, pressing it down with the back of a spoon to remove any air pockets. Set aside to cool completely. Cover with plastic and refrigerate until ready to use.
Invert the pan onto the work surface to unmold the polenta. With a thin, sharp knife, slice crosswise into 8 slices. Heat 2 large, nonstick skillets over medium heat. Add half the oil and swirl to coat. Arrange the slices in the pans. Fry the polenta about 2 to 3 minutes on each side until golden and crisp, adding more oil as necessary. Serve at once.
:D
:pQuote:
Originally posted by Crueheadchick
WOW!
Until last Thursday I had never been in this thread before. So I decided to start from page one and read it all. So after me writing pages of recipes, getting writters cramp, and laughing my butt off at you guys I have finished reading all 388 pages!!! After my hand recovers I will have to put some recipes in here for you guys.
:D :) :cool:
Any Favorites?? Any Requests?? Any Ideas??
Lettuce entertain You LOL
;)
EGGPLANT-TOMATO CASSEROLE
¼ cup vegetable oil
1 medium onion, chopped
¾ pound mushrooms, sliced
½ medium green pepper, chopped
1 medium eggplant, peeled and cut into cubes
1 can (1 pound) roma tomatoes
1 teaspoon salt
1 tablespoon chopped parsley
1 cup freshly grated parmesan
1 cup mozzarella
2 beaten eggs
To simmer vegetables: Using large fry pan, heat oil. Add onions, mushrooms and green peppers. Sauté over medium heat for 5 minutes or until vegetables are limp. Stir in eggplant, tomatoes, salt and parsley. Cover. Simmer, stirring often, for 25 minutes or until tender. Uncover. Increase heat to reduce liquid.
To assemble and bake casserole: Meanwhile, preheat oven to 375 degrees. Combine cheeses and eggs. Spoon half of vegetable mixture into 2½-quart casserole dish. Top with half of cheese mixture. Repeat layers, ending with cheese mixture. Bake, uncovered, for 25 minutes
:D
SPINACH TORTELLINI WITH MUSHROOMS
1 package (16 ounces) frozen spinach tortellini, thawed
1 package (16 ounces) mushrooms, whole
1 medium red bell pepper, coarsely chopped
1 cup (4-ounce package) shredded reduced-fat mozzarella
1 jar (28 ounces) spaghetti sauce, any flavor
Preheat oven to 350 degrees. In 2½-quart casserole dish, combine tortellini, mushrooms, bell pepper and cheese. Top with sauce. Cover. Bake for 40 minutes.
:D
Smoked Salmon Stuffed Belgian Endive Boats
6 oz. smoked salmon, chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese, grated
1/4 cup green onion, chopped
1 Tbsp. fresh lemon juice
2 Tbsp. fresh dill, minced
2 Tbsp. olive oil
Salt and pepper to taste
4 large Belgian endives
Combine all ingredients except endive in a bowl and mix well. Fill endive with mixture and chill in the refrigerator until ready to serve. Endive is a form of lettuce that has small oblong heads. When the leaves are pulled away from the head they resemble a small boat; just perfect for stuffing.
Vegetable Filled Manicotti
12 to 16 uncooked manicotti shells
1 26-oz. jar spaghetti sauce
1 clove garlic, minced
1/4 cup Parmesan cheese, grated
1 15-oz. container ricotta cheese
1/2 cup carrot, shredded
1 10-oz. package frozen chopped spinach, thawed and drained
1 egg
Pepper to taste
1 cup mozzarella cheese, shredded
Cook manicotti shells al dente. Pour half of the spaghetti sauce in the bottom of a 13 x 9-inch baking dish and spread out evenly. Combine garlic, Parmesan cheese, ricotta cheese, carrot, spinach, egg and pepper in a bowl and mix well. Gently stuff each shell with cheese/vegetable mixture. Place filled manicotti shells on top of spaghetti sauce. Pour remaining half of spaghetti sauce over manicotti and sprinkle with mozzarella cheese. Bake at 350 for about 20 - 25 minutes.
Savory French Bread
1 package dry yeast (1/4 ounce)
1/2 cup warm water
3 Tbsp. olive oil
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
1/2 cup cold water
2 Tbsp. sugar
3 cups all-purpose flour
Combine dry yeast and warm water and mix, set aside. Meanwhile, combine olive oil, basil, oregano, and garlic powder in a saucepan and heat until warm. Combine flour and sugar and mix with yeast mixture and olive oil mixture. Stir well to create dough. Place on lightly floured surface and knead for several minutes. Allow to sit for 30 minutes to rise. Place on a greased baking sheet, brush with olive oil and bake for 25 minutes at 375 degrees. Make sure that your yeast is not out of date or else you may not get the rise that you need.
Creamy Cappuccino Pie
1 9-inch chocolate graham cracker pie crust
4 cups frozen vanilla yogurt, softened slightly
2 Tbsp. confectioner's sugar
2 Tbsp. espresso granules
1 Tbsp. warm water
Combine frozen yogurt, sugar, water and espresso granules in a food processor and process for several seconds until mixed well. Spread into piecrust and freeze for at least 1 hour before serving. The espresso granules are what you use to make instant espresso, just like instant coffee granules.
Well so far I have only tried theQuote:
Originally posted by the fugative
:p
Any Favorites?? Any Requests?? Any Ideas??
Lettuce entertain You LOL
;)
Candied Green Beans
3-4 pieces bacon
2-3 cans green beans
1/2 C brown sugar
2 t butter
1/4 t garlic salt
salt & pepper
I loved them!
As much as like to be creative, I like things that are somewhat easy to make. That and my bf doesnt like to many "complicated" dishes, LOL
Actually I could use a little help with a roast. My bf always wants pot roast, but I HATE making pot roast with the veggies cooking in with it. Got any good and somewhat easy ideas for a oven roast?
:D :) :cool:
CASSOULET
5-ounce boneless pork loin chop
1 mild Italian turkey sausage, (about 3 ounces)
Vegetable oil spray
½ medium onion, diced (1 cup)
2 carrots, diced (1 cup)
1 stalk celery, diced (½ cup)
2 medium garlic cloves, crushed
1 can (15 ounces) Great Northern Beans, rinsed and drained
1 cup fat-free, low-salt chicken broth
1 tablespoon tomato paste
1/8 teaspoon ground cloves
1 teaspoon dried thyme
¼ cup chopped fresh parsley
Salt and freshly ground black pepper
To brown meat: Remove fat from pork chop. Cut pork chop into 1½-inch cubes. Cut sausage into 1½-inch slices. Heat medium-sized nonstick skillet over medium-high heat. Spray with vegetable oil spray. Add pork and sausage. Cook for 5 minutes or until brown on all sides. Remove to plate.
To make cassoulet: Add onion, carrots, celery and garlic to pan. Sauté for 5 minutes. Add beans, chicken broth, tomato paste, cloves and thyme. Simmer for 5 minutes. Return pork and sausage to pan. Cook for 2 minutes to warm through. Sprinkle with parsley. Add salt and pepper to taste
:D
;)Quote:
Originally posted by Crueheadchick
As much as like to be creative, I like things that are somewhat easy to make. That and my bf doesnt like to many "complicated" dishes, LOL
Actually I could use a little help with a roast. My bf always wants pot roast, but I HATE making pot roast with the veggies cooking in with it. Got any good and somewhat easy ideas for a oven roast?
:D :) :cool:
Orange & spice pot roast
1 To 3 ½ to 4 lb beef chuck
-pot roast
2 tbsp Lemon juice
1 tsp Salt
3 slice Bacon
1 8 oz can stewed tomatoes
1 cup Orange juice
2/3 cup Chopped onion
1/4 cup Snipped fresh parsley or 1
-Tbsp dried parsley flakes
1 tsp Sugar
1/2 tsp Ground cinnamon
1 Clove garlic, minced
4 Whole cloves
1 small Bay leaf
2 tbsp All-purpose flour
1/4 cup Cold water
sprinkle roast with lemon juice and salt.
In 12" ovenproof skillet, cook bacon until crisp.
Remove from pan; crumble; set aside.
Brown roast in drippings.
Drain fat.
In medium bowl, combine bacon, undrained tomatoes, orange juice, onion, parsley, sugar, cinnamon, garlic, cloves and bay leaf.
Pour over roast.
Transfer roast to serving platter; cover with foil.
Remove cloves and bay leaf from pan juices.
Mix flour in water.
Add to pan juices.
Cook and stir until thickened and bubbly.
Cook and stir 1 minute more.
Pass gravy with meat.
:p
Coca-cola pot roast
3 lbs Beef
2 tbsp Oil
1 can Tomatoes
1 cup Coca-cola
1 Onions, chopped
1 pack Spaghetti sauce mix
1 1/2 tsp Salt
1/2 tsp Garlic salt
Brown meat in oil for ten minutes on each side; remove to crockpot.
Drain cover; simmer until meat is tender.
Thicken gravy; serve over sliced meat
:D
pot roast
6 lbs Beef round rump roast
-boneless
2 tbsp Cooking fat
Salt
Pepper
1/2 cup Onion, chopped
8 oz Tomato sauce
1/4 cup Dry red wine
1/8 tsp Garlic powder
1 small Bay leaf
1 tsp Bouquet garni or mixed herb
In a dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
Season with salt and pepper and remove from pan.
Pour off fat drippings.
Cook onion in drippings remaining in pan until soft but not browned; stir often.
Add remaining ingredients; mix well.
Return meat to pan.
Cover and simmer for 3 ½ to 4 hours, or until done.
(or cook in a 325f oven for same amount of time).
Turn meat once to cook it evenly throughout.
When done, remove bay leaf and discard.
Taste sauce and correct seasoning, if necessary, with salt and pepper.
Skim any excess fat from sauce, and serve sauce with sliced meat
:D
Bouquet garni
1 Parsley stalk
1 Bay leaf
2 Sprigs thyme
1 Sprig marjoram
Combine all ingredients in small piece of muslin or double thickness of cheesecloth; tie securely with string
:D
Three Cheese Spinach Lasagna Roll-ups
• 2 tbsp. butter, softened
• 2 tsp. cornstarch
• 1/2 tsp. chopped garlic
• 1/4 c. sour cream
• 8 oz. cream cheese, softened
• 1/4 c. grated Parmesan cheese
• 2/3 c. ricotta cheese
• 2 c. chopped, frozen spinach (thawed and squeezed dry)
• 12 lasagna noodles, cooked
• 2 c. spaghetti sauce
In a large bowl, stir together butter, cornstarch, garlic, sour cream, cream cheese, Parmesan cheese, ricotta cheese and spinach.
On a work surface, lay out 3 noodles at a time. Spoon 1/4 cup filling onto each noodle and spread down the length of the noodle.
Loosely roll up each noodle and place in a 9-by 13-inch pan, seam side down. Continue with remaining 9 noodles and filling. Pour spaghetti sauce over rolls.
Preheat oven to 375 degrees and bake uncovered for 30 minutes or until hot throughout.
:D
Prosciutto Wrapped Chicken Stuffed With Garlic and Herb Cheese
• 4 oz. ( 1/2 pkg.) cream cheese
• 1 tsp. chopped garlic
• 1 tsp. dry basil leaves
• 1/8 tsp. pepper
• 6 chicken tenders
• Prosciutto ham
• 1 tbsp. butter
In a small bowl, stir together cream cheese, garlic, basil leaves and pepper.
Place chicken tenders on a sheet of waxed paper. Spoon cheese filling evenly onto the center of each chicken breast. Wrap a slice of prosciutto around each piece of filled chicken.
In large nonstick skillet, melt butter over medium heat until foamy. Add chicken and cook 3 minutes, turn, reduce heat to low and cover. Cook 8 minutes or until chicken is no longer pink inside.
:D
Sesame Pork With Rice
For the sauce:
• 3 tbsp. hoisin sauce
• 2 tbsp. sesame oil
• 1 tbsp. soy sauce
• 1 tsp. chopped garlic
• 1 tsp. grated fresh ginger
For the stir-fry:
• 2 tbsp. vegetable oil
• 2 c. pork cubes
• 1 c. prepared roasted peppers and sliced onions
• 1 c. frozen pea pods
• 1 c. sliced carrots
• 3/4 c. sliced water chestnuts
• 1/2 c. pineapple tidbits in juice, drained
• 1/2 c. uncooked rice
To prepare the sauce: Combine hoisin sauce, sesame oil, soy sauce, garlic and ginger. Set aside.
To prepare pork: In a large nonstick skillet over medium-high heat, heat oil. Add pork cubes, peppers and onions, pea pods, carrots, water chestnuts, pineapple and rice. Cook, stirring constantly, until pork begins to brown.
Add 1 cup water and the sauce. Reduce heat, cover and simmer 20 minutes or until rice is tender. Stir gently.
:D
Smoked Salmon Eggs
• 6 hard-cooked eggs, halved lengthwise
• 3 tbsp. cream cheese, softened
• 1 tbsp. sour cream or plain yogurt
• Salt and white pepper
• 1/4 c. minced smoked salmon, plus 12 pieces for garnish
• 1 tbsp. chopped red onion
• 1 tbsp. drained capers
• 1 tsp. snipped chives for garnish
Place egg yolks in a small bowl and mash with a fork. Add cream cheese and sour cream or yogurt, 1/8 to 1/4 teaspoon salt and pepper to taste and mix until smooth. Stir in 1/4 cup salmon, onion and capers. Mound mixture into white halves, top with a small piece of salmon for garnish and sprinkle with chives
:D