Okay people, there must be a lot of cooks in the house, so I decided to create a thread devoted to sharing recipes.
It could be simple things like sandwiches, or complex things that involve baking, broiling, frying, barbecuing, and so on.
Bring on the personal/household favourites!!! Let's go!
A Recipe Thread!!!
A Recipe Thread!!!
This morning you've got time for a hot, home-cooked breakfast! Delicious and piping hot in only 3 microwave minutes.
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so lacklustre
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laughingcrow
- Posts: 2476
- Joined: Tue Jul 29, 2003 8:35 am
Funny BlueChair should start this thread, as I'm currently making a chicken casserole with:
1 7 lb (3 kg) chicken, cut in pieces
1 bay leaf
1/4 cup melted butter
1/4 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
1 clove crushed garlic
2 cups chicken stock
8 oz egg noodles, cooked and drained
1 cup bread crumbs
1 cup grated Cheddar (optional)
Stew chicken pieces with bay leaf for 2 hours, or until meat falls off the bone. Discard skin and bones and cut meat into large pieces. Blend flour, salt, butter, pepper and garlic in a bowl; gradually stir in chicken stock. Preheat oven to 350 degrees Fahrenheit, or 177 degrees Celsius. Arrange noodles in casserole dish, alternating with the chicken pieces. Pour chicken stock mixture over all. Spread bread crumbs and cheese, if using, over the top and bake for 10-15 minutes.
Goes well with green beans.
1 7 lb (3 kg) chicken, cut in pieces
1 bay leaf
1/4 cup melted butter
1/4 cup flour
1 1/2 tsp salt
1/2 tsp black pepper
1 clove crushed garlic
2 cups chicken stock
8 oz egg noodles, cooked and drained
1 cup bread crumbs
1 cup grated Cheddar (optional)
Stew chicken pieces with bay leaf for 2 hours, or until meat falls off the bone. Discard skin and bones and cut meat into large pieces. Blend flour, salt, butter, pepper and garlic in a bowl; gradually stir in chicken stock. Preheat oven to 350 degrees Fahrenheit, or 177 degrees Celsius. Arrange noodles in casserole dish, alternating with the chicken pieces. Pour chicken stock mixture over all. Spread bread crumbs and cheese, if using, over the top and bake for 10-15 minutes.
Goes well with green beans.
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LessThanZero
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Buy one (1) box Eggo Waffles.
Place two (2) waffles into a toaster, with the setting somewhere in the middle.
Wait a minute until you hear this:
"Now that your picture's in the paper being rhythymically admired...."
Take waffles out and place on a plate.
Spread some butter on the waffles, and dump syrup all over them.
Enjoy!
Place two (2) waffles into a toaster, with the setting somewhere in the middle.
Wait a minute until you hear this:
"Now that your picture's in the paper being rhythymically admired...."
Take waffles out and place on a plate.
Spread some butter on the waffles, and dump syrup all over them.
Enjoy!
Loving this board since before When I Was Cruel.
Blue's favorite Mac & Cheese. Straight from Betty Crocker, and pretty darn tasty.
2 cups macaroni (uncooked)
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded cheddar cheese (though I've been known to use more)
-Heat oven to 350ºF.
-Cook macaroni as directed on package.
-Melt butter in saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce.
-Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
-Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. -Stir in cheese. (I always save some of the cheddar and sprinkle it on top before I put it in the oven) Cook, stirring occasionally, until cheese is melted.
-Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
-Bake uncovered 20 to 25 minutes or until bubbly.
2 cups macaroni (uncooked)
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/4 teaspoon ground mustard
1/4 teaspoon Worcestershire sauce
2 cups milk
2 cups shredded cheddar cheese (though I've been known to use more)
-Heat oven to 350ºF.
-Cook macaroni as directed on package.
-Melt butter in saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce.
-Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
-Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. -Stir in cheese. (I always save some of the cheddar and sprinkle it on top before I put it in the oven) Cook, stirring occasionally, until cheese is melted.
-Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole.
-Bake uncovered 20 to 25 minutes or until bubbly.
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Boy With A Problem
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- Joined: Sat Jun 14, 2003 9:41 pm
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Nice thread Chair !
This is what I cooked tonight - I don't really write down recipes - but this is how it goes - super easy - really tasty -
Shrimp and Bow Ties
1 pound large or medium shrimp - peel/wash set aside (don't use pre-cooked shrimp)
Chop fine -
1/4 of a small red pepper
1/4 of a small green pepper
1/4 of a small onion
1/2 a celery heart
1 small jalepno pepper
combine peppers/onions/celery
5 cloves garlic - chopped fine - throw em' on the clean, raw shrimp. Throw a little celery salt on the shrimps while you're at it.
We're ready to cook -
Boil water for the bow tie pasta
in a seperate frying pan (my Joyce Chen wok type frying pan works best - only it's not really a Joyce Chen pan, as that one fell apart) heat up some extra virgin olive oil - wait a few seconds and throw in the peppers/onions/celery mixture. Brown em' up.
Watch for the water to boil (a watched pot does indeed boil) - toss in about 3/4 of a box bow tie pasta (I usually use Prince). This should boil for about 10 - 12 minutes.
When it's a bit brown in the pan - toss the shrimp and garlic in. Make sure to stir frequently - as soon as the shrimp appear cooked on the outside, turn the heat down to low medium. At this point, we're waiting for the pasta to finish - no more than 6 or 7 minutes.
Drain pasta and mix into the pan with the shrimp. Throw some (I'd guess about a tablespoon) of butter into the pan - it's gonna melt rapidly. Grate (or buy the already shredded) fresh parmesian cheese liberally onto the shrimp and pasta. Stir well, turn off heat and let sit on burner while you eat your salad.
Wicked Good.
This is what I cooked tonight - I don't really write down recipes - but this is how it goes - super easy - really tasty -
Shrimp and Bow Ties
1 pound large or medium shrimp - peel/wash set aside (don't use pre-cooked shrimp)
Chop fine -
1/4 of a small red pepper
1/4 of a small green pepper
1/4 of a small onion
1/2 a celery heart
1 small jalepno pepper
combine peppers/onions/celery
5 cloves garlic - chopped fine - throw em' on the clean, raw shrimp. Throw a little celery salt on the shrimps while you're at it.
We're ready to cook -
Boil water for the bow tie pasta
in a seperate frying pan (my Joyce Chen wok type frying pan works best - only it's not really a Joyce Chen pan, as that one fell apart) heat up some extra virgin olive oil - wait a few seconds and throw in the peppers/onions/celery mixture. Brown em' up.
Watch for the water to boil (a watched pot does indeed boil) - toss in about 3/4 of a box bow tie pasta (I usually use Prince). This should boil for about 10 - 12 minutes.
When it's a bit brown in the pan - toss the shrimp and garlic in. Make sure to stir frequently - as soon as the shrimp appear cooked on the outside, turn the heat down to low medium. At this point, we're waiting for the pasta to finish - no more than 6 or 7 minutes.
Drain pasta and mix into the pan with the shrimp. Throw some (I'd guess about a tablespoon) of butter into the pan - it's gonna melt rapidly. Grate (or buy the already shredded) fresh parmesian cheese liberally onto the shrimp and pasta. Stir well, turn off heat and let sit on burner while you eat your salad.
Wicked Good.
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Copenhagen Fan
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- Contact:
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mood swung
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Chicken on a can
one whole fryer
one can beer
lemon pepper or seasonings to taste. I like this Greek mix but I forget the name. minced garlic or garlic powder.
wash chicken. remove that stuff they leave in there for some unknown reason. drink some beer. this is where it gets complicated: leave 1/4 of the beer or drink it all and add water instead. add your chosen spices to the water or beer. sprinkle your chicken with chosen spices. put chicken on beer can and set in roasting pan (I cover it with aluminum foil so cleanup is easy). Place in oven and roast at 400 for about an hour. Let it cool on the can for a while.
meanwhile, fix a green salad and microwave some corn on the cob. my favorite kind of food: tasty, fast and easy to clean up. And lots of leftover chicken for another meal.
one can beer
lemon pepper or seasonings to taste. I like this Greek mix but I forget the name. minced garlic or garlic powder.
wash chicken. remove that stuff they leave in there for some unknown reason. drink some beer. this is where it gets complicated: leave 1/4 of the beer or drink it all and add water instead. add your chosen spices to the water or beer. sprinkle your chicken with chosen spices. put chicken on beer can and set in roasting pan (I cover it with aluminum foil so cleanup is easy). Place in oven and roast at 400 for about an hour. Let it cool on the can for a while.
meanwhile, fix a green salad and microwave some corn on the cob. my favorite kind of food: tasty, fast and easy to clean up. And lots of leftover chicken for another meal.
Like me, the "g" is silent.
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miss buenos aires
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Split pea soup: this is extremely cheap, nutritious and easy to make
ingredients:
one onion, chopped
three cloves garlic, minced
two carrots, chopped
two stalks of celery, chopped
eight cups water
one 8-oz bag (2 cups) split peas
one teaspoon dried thyme
Sauté the onion and garlic in olive oil. Add all the other ingredients. Bring to a boil, then simmer for about an hour or so. Salt and pepper to taste.
ingredients:
one onion, chopped
three cloves garlic, minced
two carrots, chopped
two stalks of celery, chopped
eight cups water
one 8-oz bag (2 cups) split peas
one teaspoon dried thyme
Sauté the onion and garlic in olive oil. Add all the other ingredients. Bring to a boil, then simmer for about an hour or so. Salt and pepper to taste.
Chili
Here's my Chili recipe. Whenever I serve this for company, they SCRAPE the pan clean.
Brown burger in the biggest pan you've got. I usually use 2 pounds of Turkey. Sprinkle with minced, dried onion and garlic, salt and pepper while it cooks.
When the meat is all done, drain off any remaining liquid. Add the following and bring to a boil:
3 cans Campbells Tomato soup
3 cans plain tomato sauce
1 can Ro-Tel tomatoes
Beans, if you must
1 bunch of green onions
1/2 t Paprika
1 t Comino
1 T Cilantro (really you can add as much as you want)
1 T minced Garlic
2 t salt
1/2 t black pepper
sprinkle of Cayenne pepper
I don't know why, but its always good over Fritos with melted jack cheese.
Goes down great with cold beer or a light red wine.
Brown burger in the biggest pan you've got. I usually use 2 pounds of Turkey. Sprinkle with minced, dried onion and garlic, salt and pepper while it cooks.
When the meat is all done, drain off any remaining liquid. Add the following and bring to a boil:
3 cans Campbells Tomato soup
3 cans plain tomato sauce
1 can Ro-Tel tomatoes
Beans, if you must
1 bunch of green onions
1/2 t Paprika
1 t Comino
1 T Cilantro (really you can add as much as you want)
1 T minced Garlic
2 t salt
1/2 t black pepper
sprinkle of Cayenne pepper
I don't know why, but its always good over Fritos with melted jack cheese.
Goes down great with cold beer or a light red wine.
Don't bury me 'cause I'm not dead yet.
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laughingcrow
- Posts: 2476
- Joined: Tue Jul 29, 2003 8:35 am
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spooky girlfriend
- Site Admin
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- Location: Huntsville, Alabama
- Contact:
Hmmm,
- DrS when his flight comes in on Saturday
- one can whipped cream
Oh, wait. That's not for ya'll.
These are though:
This first one is really easy and they always move quickly. I've made these for up to 350 people at school fundraisers before and seldom had any left over.
PRALINE COOKIES
Lightly grease a cookie sheet with sides. Break graham crackers into squares and place to cover cookie sheet. Spread 1-1/2 cup chopped nuts over crackers (or place one pecan half on each square). Salt to taste. In a pot, melt 2-1/2 sticks BUTTER and add ¼ cup brown sugar and ¼ cup white sugar. Boil for 3 minutes. Pour over nuts.
Bake 8 – 10 minutes at 350 until bubbly, not browned. Let cool.
This is one of my favorites!
SPINACH ARTICHOKE DIP
2 8-ounce packages of cream cheese, softened
¾ cup half and half (fat free half and half also works fine)
1/3 cup grated Parmesan cheese
¼ teaspoon garlic powder
1 16 ounce bag frozen cut leaf spinach, thawed and well drained
1 13-3/4 ounce can quartered artichoke hearts, rinsed and well drained
Tortilla chips for serving
Mix together cream cheese, half and half, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
Cook in oven at 350 until hot throughout and texture is creamy
- DrS when his flight comes in on Saturday
- one can whipped cream
Oh, wait. That's not for ya'll.
These are though:
This first one is really easy and they always move quickly. I've made these for up to 350 people at school fundraisers before and seldom had any left over.
PRALINE COOKIES
Lightly grease a cookie sheet with sides. Break graham crackers into squares and place to cover cookie sheet. Spread 1-1/2 cup chopped nuts over crackers (or place one pecan half on each square). Salt to taste. In a pot, melt 2-1/2 sticks BUTTER and add ¼ cup brown sugar and ¼ cup white sugar. Boil for 3 minutes. Pour over nuts.
Bake 8 – 10 minutes at 350 until bubbly, not browned. Let cool.
This is one of my favorites!
SPINACH ARTICHOKE DIP
2 8-ounce packages of cream cheese, softened
¾ cup half and half (fat free half and half also works fine)
1/3 cup grated Parmesan cheese
¼ teaspoon garlic powder
1 16 ounce bag frozen cut leaf spinach, thawed and well drained
1 13-3/4 ounce can quartered artichoke hearts, rinsed and well drained
Tortilla chips for serving
Mix together cream cheese, half and half, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
Cook in oven at 350 until hot throughout and texture is creamy
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Copenhagen Fan
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- Location: København, DK
- Contact:
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Copenhagen Fan
- Posts: 1192
- Joined: Wed Jun 11, 2003 3:00 am
- Location: København, DK
- Contact:
I love homemade hot chocolate but those little cocoa blobs in the cup really get on my nerves. This was a godsend (and the spices don't hurt, either).
1 cup milk
2 Tb. good quality unsweetened cocoa powder
2 Tb. granulated sugar
1 cinnamon stick
2 cloves
1/16 cup water (just a splash)
Mix water, cocoa, sugar, cloves, and cinnamon stick in a saucepan. Heat to a simmer, stirring constantly, then cook over low heat for three minutes. Heat milk until steaming, then gradually whisk into cocoa mixture. Either strain cocoa into cup or consume as is.
1 cup milk
2 Tb. good quality unsweetened cocoa powder
2 Tb. granulated sugar
1 cinnamon stick
2 cloves
1/16 cup water (just a splash)
Mix water, cocoa, sugar, cloves, and cinnamon stick in a saucepan. Heat to a simmer, stirring constantly, then cook over low heat for three minutes. Heat milk until steaming, then gradually whisk into cocoa mixture. Either strain cocoa into cup or consume as is.
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laughingcrow
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PlaythingOrPet
- Posts: 959
- Joined: Wed Jun 04, 2003 9:42 am
Slices of Red Leicester cheese
1 bag of Tesco's own cheese & onion crisps (NOT Walkers)
1 large dollop of Heinz Salad Cream
2 slices of the finest homemade wholegrain bread (preferably from Number 7 Deli 'round the corner)
1 pickled onion
Mmmmmm....cheesy and oniony.
The morning after pick-me-up: toast with Branston hot pickle and and a few Twiglets.
1 bag of Tesco's own cheese & onion crisps (NOT Walkers)
1 large dollop of Heinz Salad Cream
2 slices of the finest homemade wholegrain bread (preferably from Number 7 Deli 'round the corner)
1 pickled onion
Mmmmmm....cheesy and oniony.
The morning after pick-me-up: toast with Branston hot pickle and and a few Twiglets.
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SoLikeCandy
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- Location: Indianapolis, IN
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I cook when I'm frustrated or upset about something--gives me time to chill out. The kitchen is my Zen...
Chicken and Sausage Jambalaya
Ingredients:
1 mid-sized chicken, cut into pieces, bones left in
1-1.5 lbs. smoked sausage (Polska Kielbasa, or something like it), cut crosswise into 1/4 inch pieces
2.5 cups brown rice (Nishiki is really good)
1 28 oz. can chopped tomatoes
2-3 mid-sized red onions, diced
12. oz-1 lb. crimini mushrooms, diced
4-7 cups chicken broth
Herbs/Spices/Accoutrements:
olive oil
chili powder
cayenne powder (if you're a wuss like me, 1/8-1/4 tsp will do)
rosemary (fresh, if you can find it)
sage (rubbed)
fresh cracked pepper
2-3 large cloves of fresh garlic
celery seed
fresh scallions--greens and whites--chopped on a bias
Brown sausage and chicken in the oil and remove--don't pour out the oil. Add the veggies, tomatoes, broth and rice and simmer for 15 min--then return chicken and sausage to the pot. Simmer for about 1.5-2 hours, and add spices and broth as needed. Serve with crusty French bread and a good lager or porter. Mmmm...
Chicken and Sausage Jambalaya
Ingredients:
1 mid-sized chicken, cut into pieces, bones left in
1-1.5 lbs. smoked sausage (Polska Kielbasa, or something like it), cut crosswise into 1/4 inch pieces
2.5 cups brown rice (Nishiki is really good)
1 28 oz. can chopped tomatoes
2-3 mid-sized red onions, diced
12. oz-1 lb. crimini mushrooms, diced
4-7 cups chicken broth
Herbs/Spices/Accoutrements:
olive oil
chili powder
cayenne powder (if you're a wuss like me, 1/8-1/4 tsp will do)
rosemary (fresh, if you can find it)
sage (rubbed)
fresh cracked pepper
2-3 large cloves of fresh garlic
celery seed
fresh scallions--greens and whites--chopped on a bias
Brown sausage and chicken in the oil and remove--don't pour out the oil. Add the veggies, tomatoes, broth and rice and simmer for 15 min--then return chicken and sausage to the pot. Simmer for about 1.5-2 hours, and add spices and broth as needed. Serve with crusty French bread and a good lager or porter. Mmmm...
If there's one thing you can say about mankind--there's nothing kind about man
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Goody2Shoes
- Posts: 1301
- Joined: Tue Jun 03, 2003 12:24 pm
- Location: bouncing over a white cloud
ooh, I'm gonna try that chicken-sausage thing. Yum.
Here's a recipe I like for granola:
3 cups regular rolled oats (not the quick kind)
1/2 cup wheat germ
1/2 cup sweetened coconut
3/4 cup broken walnuts
3/4 cup sliced almonds
1/2 cup nonfat dry milk
1/2 tsp. each cinnamon, nutmeg, ground ginger, ground cloves
1/2 cup canola oil
1/4 cup honey
1/4 cup maple syrup (the real thing, not the stuff in the plastic squeeze bottle)
1/2 tsp. vanilla extract
1. Mix dry ingredients in large bowl.
2. Mix oil, honey, syrup and vanilla in a large heat-proof cup and microwave for 1 minute. Pour liquid ingredients into dry ingredients and mix well.
3. spread mixture into big glass baking pan.
4. Bake uncovered at 200 F stirring every 15 minutes until mixture is golden brown and relatively dry--about 2 hours.
5. Stir frequently during first 1/2 hour of cooling.
6. Cool throughly and store in airtight container.
You can, of course, throw in any other kind of junk you want. Pecans are a great substitue for walnuts. Or, substitute ground cardamom for the ginger and add dried cherries. Any other dried fruit is also good--chopped apricots, cranberries, what have you.
Serve with yogurt or milk, also great on ice cream.
Here's a recipe I like for granola:
3 cups regular rolled oats (not the quick kind)
1/2 cup wheat germ
1/2 cup sweetened coconut
3/4 cup broken walnuts
3/4 cup sliced almonds
1/2 cup nonfat dry milk
1/2 tsp. each cinnamon, nutmeg, ground ginger, ground cloves
1/2 cup canola oil
1/4 cup honey
1/4 cup maple syrup (the real thing, not the stuff in the plastic squeeze bottle)
1/2 tsp. vanilla extract
1. Mix dry ingredients in large bowl.
2. Mix oil, honey, syrup and vanilla in a large heat-proof cup and microwave for 1 minute. Pour liquid ingredients into dry ingredients and mix well.
3. spread mixture into big glass baking pan.
4. Bake uncovered at 200 F stirring every 15 minutes until mixture is golden brown and relatively dry--about 2 hours.
5. Stir frequently during first 1/2 hour of cooling.
6. Cool throughly and store in airtight container.
You can, of course, throw in any other kind of junk you want. Pecans are a great substitue for walnuts. Or, substitute ground cardamom for the ginger and add dried cherries. Any other dried fruit is also good--chopped apricots, cranberries, what have you.
Serve with yogurt or milk, also great on ice cream.
It's a radiation vibe I'm groovin' on
preacher cookies -or- chocolate oatmeal no-bake cookies
i haven't made these in a while. i need to see if it'll work w/ rice milk.
these are the cookies we'd get on our school lunch trays when i was in first grade. marvelously easy things to make, chocolatey and yummy.
Preacher Cookies (i think 'cause you can whip them up in a jiffy when you see the preacher coming down the street to visit.)
Boil for 2 minutes:
Pinch salt
1/3 cup cocoa powder
2 cups sugar
½ cup margarine
1/2 cup milk
1 tbs vanilla
remove from heat and add:
3 cups quick cook raw oatmeal
Mix all of it together, form into small balls, and put on wax paper to cool.
these are the cookies we'd get on our school lunch trays when i was in first grade. marvelously easy things to make, chocolatey and yummy.
Preacher Cookies (i think 'cause you can whip them up in a jiffy when you see the preacher coming down the street to visit.)
Boil for 2 minutes:
Pinch salt
1/3 cup cocoa powder
2 cups sugar
½ cup margarine
1/2 cup milk
1 tbs vanilla
remove from heat and add:
3 cups quick cook raw oatmeal
Mix all of it together, form into small balls, and put on wax paper to cool.
... name the stars and constellations,
count the cars and watch the seasons....
count the cars and watch the seasons....
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mood swung
- Posts: 6908
- Joined: Thu Jun 05, 2003 3:59 pm
- Location: out looking for my tribe
- Contact:
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Misha
- Posts: 733
- Joined: Wed Sep 17, 2003 6:59 pm
- Location: Northern Cold England, and Los Angeles, CA
Look, the recipe thread is back....wouldn't a good tuna noodle casserole do well here?
My Favorite Salad...
Spring Mix Greens (read-not all iceberg!)
Blue Cheese
Dried Cranberries
Candied Walnuts
Cut up Granny Smith Apple
Grapes
Mix together with Raspberry Dressing.
Eat a lot.
Your turn!!!
My Favorite Salad...
Spring Mix Greens (read-not all iceberg!)
Blue Cheese
Dried Cranberries
Candied Walnuts
Cut up Granny Smith Apple
Grapes
Mix together with Raspberry Dressing.
Eat a lot.
Your turn!!!
Where are the strong?
Who are the trusted?
Who are the trusted?