Post A Favorite Food Recipe :)

[WhatAClumsyGirl]

Post a favorite recipe ( for food )


Baked Spaghetti



Ingredients

12 oz package spaghetti noodles
2 eggs
1/2 cup parmesean grated cheese
1 lb lean hamburger meat
1 large jar of your favorite spaghetti sauce
1 onion
2 cups shredded mozarella cheese


Fry hamburger meat with diced onions. Drain . Add spaghetti sauce and simmer.

Cook spaghetti noodles until soft, drain. Add them to empty bowl with 2 eggs, and the grated parmesean cheese. Mix together well.

In a 12 x 8 pan. ( i spray the pan with cooking spray first ) Put the noodle mixture on the bottom, Cover with the Spaghetti sauce. Cover with Mozarella Cheese.

Bake in oven for 20 min at 325 until cheese is all melted.


Enjoy !

 

[Prism]

Anything Goes Bread


3 Eggs
1 C. Oil
2 C. Sugar
1 tsp. Vanilla
1 tsp Cinnamon
1 1/2tsp Baking Powder
1tsp Baking Soda
3 C Flour
1 C. Nuts optional
Use 1 or a mixture of these ingredients to make 2 C.

carrots, zucchini, chopped apples, pitted cherries, apricots, rhubarb, dates,
coconut, applesauce, mashed bananas, diced peaches, mincemeat, papaya
canned pumpkin, rasins, raspberies, mashed strawberries , mango,
crushed pineapple. Or use your imagination it is Anything Goes Bread.


Beat eggs. Add oil & sugar, cream well. Add vanilla and
2 cups of ingredients above. Stir in dry ingredients and mix well.
Add nuts. Spoon int 2 regular or 5 mini loaf pans that
have been greased.
Bake 325 fir 1 hr (check after 45 min.

 

[redgirl]

Mmmm.........Here's a great vegan lasagna (from when I was vegetarian for a year). It is so delicious, I'm drooling thinking about it now!

Cheesy Lasagna

 

[VeeDubb65]

Required tools:
Properly sharpened chef's knife. (not optional)
Kitchen shears.
Grapefruit spoon. (a regular spoon will work if you don't have a grapefruit spoon)
9x13" baking dish. (glass or ceramic strongly preferred)

Ingrediants:
2 large artichokes. 3.5-5" at the widest point. Nice tight petals.
Olive oil.
Kosher salt (or other medium/coarse salt)
Rosemary (fresh or dried)
4-12 cloves of garlic. (peeled)

Method:
Preheat oven to 425f.

Use your chef's knife to cut the top 1" off of each artichoke, and shorten the stems if they're looking sad.

Use the shears to clip the sharp tips off of all the exposed petals around the outside of the artichokes.

Set your artichokes on your cutting board upside-down, so they're standing on the cut you made; then split them in half, cutting from the end of the stem down to the cutting board. Try to make the halves even, but don't worry if one is a little bigger.

Using your spoon, remove the fibrous material in middle of the artichoke. Try NOT to remove any of the meat it's growing out of, and try not to remove any of the petals from the inside.

Working over your baking dish, pour a liberal amount of olive oil over the cut side of each artichoke, then stuff the garlic cloves inside where the fibrous stuff was. Place them cut-side down in your baking dish. If you have trouble setting them in the pan without the garlic falling out, you can place a spatula over the cut side, and the use it to turn them over and set them into the pan, and then just slide out the spatula.

Drizzle the outside of each artichoke with olive oil and sprinkle liberally with salt and rosemary. (Note that the salt and rosemary only go on the outside)

Bake for 45-90 minutes checking on them every 5-10 minutes after the first 30. They're done when a fork can be inserted into the base of the stem with almost no resistance.



Eating artichokes for the uninitiated:

The way you eat a whole artichoke is to peal the petals off the outside one at a time. As you peel them off, you'll find that there is a small amount of white-ish flesh at the bottom of each petal that is soft and fragrant. This is the part you eat. Don't bite it off. Just put the petal half way in your mouth and scrape if off with your teeth. A lot of people like to dip the petals in sauce of one kind or another while doing this. If you follow this recipe, you can use the roasted garlic, but I prefer to scoop the roasted garlic out and spread it on a steak. Simply roasting he garlic in the artichokes adds enough extra flavor that I don't think they need any extra help.

Once all the petals are gone, you'll be left with the stem and that meaty part in the middle, and maybe some soft underdeveloped petals attached to it. This is the artichoke "heart" and it my favorite part. spread a little extra of that roasted garlic on it and chow down.

 

[RedDeath5]

bah! all a bunch of healthy crap. i don't have the ability to list things out, so i'll just tell ya. take an egg and hard-boil it. once it's done, shell it and roll it in flour. then take some breakfast sausage and wrap it around said egg until it's a uniform 1/2" or so thick. roll that in some bread crumbs and deep fry that puppy until it's nice and brown on the outside. slice in half and enjoy the impending coronary episode.

 

[Jynn]

Creamy Tomato Basil Soup
(This makes a LOT of soup, so you may wanna half it)

Ingredients :

3 lbs of vine-ripened tomatoes peeled and quartered (you don't HAVE to peel them I guess)
1 med onion, chopped
2 cups tomato juice
1 cup cooking sherry
3 tbs granulated white sugar
1 chicken or vegetable boullion cube
2 tbs chopped fresh basil

2 cups heavy cream (for later)



Directions:
Saute onions until soft,
Add all other ingredients EXCEPT heavy cream.
Cover and let cook for about 2 hours, stirring occasionally.

Use an immersion blender to blend soup until smooth, or blend in small batches in a traditional blender.
Let simmer for an additional 15-20 minutes.
Stir in cream, add salt and pepper to taste, enjoy.

Alternately, you can just let this cook in a crock pot for about 6 hours then blend and add cream.

 

[VaporNebula]

1/2 lb chorizo
1/2 lb diced ham
1 medium size yellow onion
2 cans of dark red kidney beans
1 can of of black beans
2 cans of diced tomatoes
1 can of tomato sauce
Fresh cilantro

Brown Chorizo and ham in a large sauce pan
Add yellow onion (diced) and cook till tender.
Add 2 cans of dark red kidney beans and 1 can of black beans (drain liquid and save)
Add 2 cans of diced tomatoes and 1 can of tomato sauce
Let simmer for 1 hour and add HALF of the bean liquid and stir well
Let simmer for at least 2 hours (the longer the better) until the beans are very tender.
About 5 minutes before you serve add FRESH cilantro lightly chopped (make sure you remove stems)



I usually start this in the morning and let it simmer for about 7-8 hours. It really releases a lot of the flavor from many of the ingredients. It is great for left overs (i think it tastes better a day or 2 later)

Can be eaten like chili or served over rice.

Enjoy

 

[VaporNebula]

bah! all a bunch of healthy crap. i don't have the ability to list things out, so i'll just tell ya. take an egg and hard-boil it. once it's done, shell it and roll it in flour. then take some breakfast sausage and wrap it around said egg until it's a uniform 1/2" or so thick. roll that in some bread crumbs and deep fry that puppy until it's nice and brown on the outside. slice in half and enjoy the impending coronary episode.

HOLY S&#T BATMAN

That sounds tasty

 

[E_flavorFlav]

heres a sandwich that I use to get from Esposito's deli in Morris County,NJ

get yourself a loaf of crusty Italian bread cut in half
splash some balsamic vinegar on both sides (don't be shy)
cover one side with roasted red peppers, mozzarella cheese (the good stuff in water not pollo), and a layer of Prosciutto
put that bad boy together and enjoy

Peace Flav

 

[redgirl]

1/2 lb chorizo
1/2 lb diced ham
1 medium size yellow onion
2 cans of dark red kidney beans
1 can of of black beans
2 cans of diced tomatoes
1 can of tomato sauce
Fresh cilantro

Brown Chorizo and ham in a large sauce pan
Add yellow onion (diced) and cook till tender.
Add 2 cans of dark red kidney beans and 1 can of black beans (drain liquid and save)
Add 2 cans of diced tomatoes and 1 can of tomato sauce
Let simmer for 1 hour and add HALF of the bean liquid and stir well
Let simmer for at least 2 hours (the longer the better) until the beans are very tender.
About 5 minutes before you serve add FRESH cilantro lightly chopped (make sure you remove stems)



I usually start this in the morning and let it simmer for about 7-8 hours. It really releases a lot of the flavor from many of the ingredients. It is great for left overs (i think it tastes better a day or 2 later)

Can be eaten like chili or served over rice.

Enjoy

Yum, love chorizo! In fact, my husband just got some that a guy at his work made. We've already used half of it, though. I made chorizo nachos and my hubs made eggs & chorizo with Frank's Red Hot (I put that **** on everything)!

 

[loxmythe]

Venison with Creamed Cabbage and Chocolate Sauce

Serves: 4

Ingredients:

4 150g Fillets venison
250g shallots, peeled and roughly chopped
300g Smoked bacon lardons
4 Unpeeled garlic cloves, crushed
2 Sprigs thyme
2 Bay leaves
2 tsp black peppercorns, crushed
175ml red wine
1 Litre brown chicken stock
40g Bitter chocolate, grated
2 tsp raspberry vinegar
400g Carrot, peeled and diced
400g Celeriac, peeled and diced
100g bacon, chopped
50g Unsalted butter
1 Small savoy cabbage, finely shredded
200ml Double cream
Olive oil
Salt and pepper
4 used butter wrappers

Method:

Pre-heat the oven to 220c.
Sauté the shallots, smoked bacon lardons, garlic, thyme, bay leaves and peppercorns in oil until caramelised. Add the wine and reduce until syrupy. Add the chicken stock and reduce to a sauce consistency.

Season and brown the venison in hot oil. Wrap in butter paper to help retain its moisture and cook in the oven at 220c for 6-8 minutes, turning half way through. Allow to rest in the butter paper before slicing.

Sauté all the vegetables with the bacon in the butter. Add the cabbage and cook for 3 -4 minutes. Add the cream and cook until lightly thickened. Keep warm for serving.

Meanwhile, pass the sauce through a sieve and return to a clean pan. Whisk in the grated chocolate until it melts but do not boil as the chocolate will 'split'. Taste and season if necessary, add the vinegar and allow to simmer gently. Set aside.

Place the cabbage in the middle of the plates, slice the venison and arrange on top. Pour the sauce around.

 

[Sallana]

The only thing I can cook is Chili and it's different every time but I can tell you my methods...

I always cook everything in the same pot. Nothing gets drained. So I start with about 2lbs of ground round and brown that. Then I add onions and saute them until they get translucent (the meat is still in there) then I add any peppers or other veggies that I decide looked good that day. Usually a couple chili peppers, a jalapeno, and an Italian sweet pepper to even it out. Then I pick out about 4 cans of random beans. Kidney beans, chili beans.. doesn't matter as long as they are along those lines. I like Bush's Chili Beans because you add everything in the can, and it adds some nice flavor. I use two different spice blends which I buy pre-mixed. A 2 alarm chili kit that comes with stuff like, Cayenne pepper, garlic powder, etc... Just pre-measured because I'm lazy. Then I add one or two (depending on the size and to taste) McCormic Texas Hot Chili spice mix. And lastly I add 2 cans of tomato sauce and 2 cans of diced tomatoes then I let it simmer for about 30 minutes. Its always really good. can't take too much credit, since I use spice blends.. But hey, I'm no chef.

 

[Darkwitless]

Zuppa Toscana (Italian style potato and sausage soup)

-1 lb Itl. Sausage links (cooked, quartered and sliced into small pieces) or ground Italian sausage
- 3/4 tsp crushed red peppers
- 1 tbs dried onion flakes or 3/4 cup diced white onion
- 6 pieces bacon cooked and diced (I dice then cook)
- 1.5 tsp minced garlic
- 5 cups water
- 4 cubes of chicken bouillon (or can use vegetable bouillon) (or can use 4 cans chicken broth in place of water and bouillon)
-* 1 cup heavy cream (I use 1% milk)
- 3-4 diced potatoes (large pieces)
- large bunch of kale (wash well, strip center stem and dice or tear into pieces) (or fresh spinach - but the kale is less bitter)

Dissolve the bouillon in some of the water. Add all ingredients except cream/milk and kale to crock pot/slow cooker or large soup pot. Bring to a boil if cooking stove top and cover, reduce to simmer until potatoes are fork soft - about 1 hour.

5-10 minutes before servingut milk/cream into a bowl and slowly add some of the hot broth to the cream/milk to prevent curdling then add the entire cream/milk mixture to the pot. Add kale and serve ( add kale to each bowl and ladle soup over kale.)

If planning on freezing the leftovers - remove the kale before freezing.

This soup freezes very well and tastes even better the second time around - but the kale gets nasty if frozen and breaks down (though completely edible) if reheated.

I add a couple of dashes of hot sauce before adding the kale.

I make in a 6 qt crock pot. On low for 6-8 hours. You really can't over cook it.

If you don't eat meat you can use lentils soaked over night in place of the sausage or canned white beans rinsed. I soak the lentil in water with hot sauce and Italian seasoning. May want to add a dash of liquid smoke if skipping the bacon.

 

[Tuck]

Caramel apple salad

6 large apples, cored and cut into bite-size pieces (not peeled)

5 regular sized Snicker candy bars, cut up into bite size pieces

1 small tub Cool Whip
1 small box instant vanilla pudding
1 Cup milk

Beat milk and pudding mix until pudding thickens.
Stir in tub of Cool Whip--mix well

Add apple and Snicker chunks--mix well and refrigerate.



Mama's Squash Sausage Casserole

1 lb hot ground sausage
1 clove garlic
4 cups sliced yellow squash
1/2 cup dry breadcrumbs
1/2 c parmesan cheese
1/2 cup milk
1 T parsley
1/2 t salt
1/2 t oregano
2 beaten eggs

Preheat oven to 325

Brown & drain sausage & garlic.

Cook squash in small amount of salt about 5 minutes or until tender.

Combine breadcrumbs, cheese, milk, parsley, salt and oregano. Add meat then squash. Fold in eggs.

Bake 25-30 minutes



Lovane*s Mulligatawny Soup
(large batch feeds 12,cut in half for small one)

Boil 4 large chicken breasts or 5 thighs
4 cups carrots.sliced or diced
4 cups celery with leaves,sliced with leaves
In water just to cover.

Saute in lg skillet:
1 stick butter
3 cups onions diced
2 Tbsp garlic
2 Tbsp or to taste curry powder
4 cups diced mackintosh or roma apples,cored & cubed

(after sauted soft)
Mix in:
1 tsp salt
1 tsp pepper
1/2 c flour

Save liquid from chicken and vegetable when cooked and almost soft.
Dice or shred chicken.
Add 4 cans of chicken broth to pot with all ingredients.
Add 1 or more cups of cream(I used half and half)

Reheat.
You may need more curry powder to taste.I love curry so I add more.
You can also add more canned chicken broth.
You also may add rice or small pastas.


This soup was first served to me while in Canada.
By Mudder`s good friend Lovane.

 

[UntamedRose]

White Chocolate Raspberry Cheesecake (not one of "mine" but its a really great one...have made this a few times now..I'm horrible about stealing little bite sized slices from the fridge...pokes tummy OHhhhh)
* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

 

[Infernal2]

World's Simplest Cheese Hors d'œuvre

1 Round of Smoked Gouda (The kind wrapped in wax about four inches across)
1 Can of Instant Croissant Rolls
1 tsp of butter
1 pinch of season salt

Place 1 tsp of unmelted butter on top of the unwrapped Gouda. Put season salt on butter pressing into the butter in necessary. Remove croissants from can and wrap the entire round of Gouda in the dough. Bake following the croissant cooking instructions on the can until Golden brown. Cut and serve.

 

[Infernal2]

Perfect steaks without a grill.

Cut of Beef of your choice preferably one of the actual "steak" cuts such as Filet, Strip, Ribeye, Flatiron, or Tenderloin
Salt and Pepper
Olive oil

Liberally apply a salt and pepper mixture evenly all over the steak.
In a cast iron skillet apply a coating of olive oil and then turn to high heat.
Once the oil is smoking very slightly place steak in oil cooking for thirty seconds a side (do not exceed).
Cook the steak for two minutes (that's 30 sec up then down then up then down)
Remove entire skillet into oven set on broil and place it on a rack within five inches of the heat source
Cook steaks until desired doneness temperature. In my oven that's about two-three minutes for Medium Rare.

*This is actually how MOST really good steak houses cook their steak.

 

[Infernal2]

Sous-Vide Steaks (Or Steaks Under Vacuum) the cheap way

Liberally coat steaks with salt and pepper and seal them in a waterproof ziplock bag (or a foodsaver bag if you have one)
Heat boiling water on the stove until 135 degrees F.
Pour poiling water into beer plastic Coleman beer cooler or a similar plastic cooler.
Drop sealed bag with steak inside and close the lid.
Leave for one hour in sealed cooler checking every twenty minutes to ensure water does not go below 125 degrees, if it does, add more 135 degree water.
After an hour remove from cooler and transfer to grill or cast iron skilled only long enough to mark the outside (about thirty seconds a side)

Perfectly cooked Sous-vide steaks.
(I know this sounds crazy but it works)

 

[VaporNebula]

* 1 cup uncooked rice
* 1/2 pound boneless, skinless chicken breast halves, cut into 3/4-inch pieces
* 2 medium fresh jalapeno chile peppers, seeded and minced
* 1 medium yellow bell pepper chopped (1 cup)
* 1 Tablespoon olive or vegetable oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon crushed red pepper
* 1/2 pound uncooked medium shrimp, peeled and cleaned
* 2 large tomatoes, chopped (2 cups)

Preparation:
Cook rice as directed on package, keep warm.

3. Combine chicken, peppers, olive oil, salt, pepper, and crushed red pwpper in 12-inch skillet over medium-high; heat 4 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Stir in shrimp. Cook 2 to 3 minutes, stirring frequently., until shrimp are pink and firm. Do not overcook.
Stir in tomatoes. Cook about 1 minute, stirring occasionally, unti hot. Serve with hot cooked rice.
Serves 4.

 

[nightsong]

Australian Cheesecake

So named because the cheesecake is down under Super easy, super yummy! You can halve this recipe for an 8x8 pan too.

2 8 oz packages cream cheese, softened
1 cup white sugar
2 teaspoons vanilla extract
2 cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature


Preheat an oven to 350 degrees F
Prepare a 9x13 inch baking dish with cooking spray.
Beat the cream cheese with 1 cup of sugar and the vanilla until smooth and fluffy.
Unroll the crescent roll dough, and roll each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Spread the butter over the top of the crust, mix the sugar and cinnamon together and sprinkle this over the butter.
Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and let cool completely in the pan before cutting.