anyone got some good ones to share?


My wife made some spaghetti the other night. She dumped a can of RoTel in it... oooohhhh yeah... spicey sghetti! yum

So it was sort of like a spaghetti/jambalaya?

Soon, my friends, I will complete my MS Access recipe database (with pics) and my of quick (and fine) culinary dish repetoire will be shared with everyone. (Translation: When I get off my butt to finish a project I started almost a year ago, I'll let you know.)

For now, a quick oldie but goodie:

Chicken and Broccoli Alfredo using Campbell's Cream of Mushroom Soup

Prep and Cook Time: 15 min.

Ingredients:

1/2 pkg. linguine (8 oz.) (Note- you can use almost any long noodle or shell)

1 cup fresh broccoli flowerets (fresh so they maintain their watersoluable minerals)

1 can Campbell's Cream of Mushroom Soup (Mmm, Mmm Good)

1/2 cup milk (unless you're Snouter ;) )

1/2 cup freshly grated Parmesan cheese

1/4 tsp. pepper

2 cups cubed cooked chicken breast (chicken booby rocks)


Directions:

COOK linguine according to pkg. directions.

ADD fresh broccoli for last 2 min. of cooking time. Drain. (Note- leave broccoli in for a longer period of time if you don't like it crisp)

MIX soup, milk (unless you're Snouter), cheese and pepper in a deep saucepan. Stir regularly to avoid clumps and maintain silky texture.

ADD chicken and linguine mixture and heat through. Serve with additional Parmesan cheese.

This meal serves 4.

I love this recipe because one can substitute seafood for chicken and a frozen veggie medley for the fresh broccoli. One can also add one's own touch to this recipe when one is comfortable with the outcome. If you're like me, and don't have a lot of time between work, tee-ball practice, and family-time; this recipe rocks.

More of Richard's recipes to follow.

I’m known for bringing a ‘Blind Your Ancestors’ hot salsa and hot queso to the office parties.

I take a pre-made like Tostitos as a base, then add my own stuff, including roasted garlic, dill, etc. The secret is the hot sauce I add. This stuff makes Tobasco seem like a long cool drink of iced tea.

I usually employ a combination of Dave’s Ultimate Insanity and D.O.A. Cyanide Sauce. This is worse than straight habanero peppers. It’s a concentrate made from them, some spices, and even the vinegar base is habanero vinegar. A teaspoon of this stuff in a pint of Queso or Salsa makes it hotter than most of the big bad Texans here can handle. I normally make one batch of each with only half a teaspoon full in them and they’re labeled as hot, but reasonably so. People gobble them up. I also bring a batch labeled with caution signs indicating this is the real deal. Eat in small portions. People come from all over the building (hundreds of workers from all levels here) to test their mettle against the blazing nuclear death that is my salsa. For those, I’ve usually used a tablespoon of the stuff, still diluted in a pint of regular salsa and queso.

IF anyone is interested, I’ll post the website where you can order the sauces I use.

This stuff is for real. One drop on the tongue and I sweat.

Originally posted by TheFrog
I’m known for bringing a ‘Blind Your Ancestors’ hot salsa and hot queso to the office parties.

I take a pre-made like Tostitos as a base, then add my own stuff, including roasted garlic, dill, etc. The secret is the hot sauce I add. This stuff makes Tobasco seem like a long cool drink of iced tea.

I usually employ a combination of Dave’s Ultimate Insanity and D.O.A. Cyanide Sauce. This is worse than straight habanero peppers. It’s a concentrate made from them, some spices, and even the vinegar base is habanero vinegar. A teaspoon of this stuff in a pint of Queso or Salsa makes it hotter than most of the big bad Texans here can handle. I normally make one batch of each with only half a teaspoon full in them and they’re labeled as hot, but reasonably so. People gobble them up. I also bring a batch labeled with caution signs indicating this is the real deal. Eat in small portions. People come from all over the building (hundreds of workers from all levels here) to test their mettle against the blazing nuclear death that is my salsa. For those, I’ve usually used a tablespoon of the stuff, still diluted in a pint of regular salsa and queso.

IF anyone is interested, I’ll post the website where you can order the sauces I use.

This stuff is for real. One drop on the tongue and I sweat.

Please post the site, I love hot stuff.

Do you put a warning sign up so that people wash their hands prior to taking a leak after handling the hot sauce :)

Rocky Run Bar/Grill has a ton of hot sauces.

I have some hot suase I put on everything, it's some regular hot sauce ... but it goes in the blender with some fresh habaneros ... then it goes back in the bottle. Just a little dab 'il do ya.

Toast

take bread out of bag.


place in toaster for desired length...


wait untill it pops up..


butter as wanted

eat and enjoy

Originally posted by 92Notch

Do you put a warning sign up so that people wash their hands prior to taking a leak after handling the hot sauce :)



Actually I do put warning signage on the table and label the jars notifying them that I am not responsible for nerve damage, etc. Eat at own risk.


www.hothothot.com

That's the site. Search for the Dave's sauces. Ultimate insanity is one of the hottest ever, DOA Cyanide too. I got that info from the site owners.

Originally posted by Scott
Toast

take bread out of bag.


place in toaster for desired length...


wait untill it pops up..


butter as wanted

eat and enjoy




man, dunno if I can handle that.. sure don't want to burn it! LOL





Redfield, that sounds yummy!

LOL Scott!!! You forgot the jam man... :)

Does anyone have any salmon sauces? I go to a cajun joint every once in a while, and they put this sauce (Alexander) on their salmon. TO DIE FOR.

How about some healthy chicken recipes? :) Pork chop ones?

Originally posted by buggy
Does anyone have any salmon sauces? I go to a cajun joint every once in a while, and they put this sauce (Alexander) on their salmon. TO DIE FOR.
Once again, Richard The Great, arises and provides a culinary treasure.

Cristina, here is your recipe for Fish Alexander. Generic and you may substitute Salmon, or Trout for "Fish"

Pan-Broiled Fish Alexander

FIRST
4 fillet (8-to 10-ounce) salmon, cleaned
3 ounces lemon juice (w/ zest)
1 stick (4 ounces) unsalted butter

BRUSH each fillet with lemon juice and coat evenly with seasoned
flour.
MELT butter in large saute pan over medium heat. Add fish.
COOK until golden brown, about 2 to 3 minutes on each side.
Remove fillets from heat when done and drain on paper towels, if desired.

SECOND
2 cups all-purpose flour
1 tbp paprika
1 tsp cayenne pepper and salt
1(1/2) tsp white pepper

COMBINE flour, paprika, cayenne, salt and white pepper in a small
bowl.

THIRD
6 tbs unsalted butter, divided
1/2 cup chopped yellow onion
1(1/2) tbs flour
1/2 cup clam juice
2 cups whole whipping cream
1 Pinch cayenne pepper
1/2 tsp salt
1/4 tsp white pepper
1/2 lb medium shrimp, peeled and deveined
1/2 lb scallops
5 oz white lump crab meat

HEAT 3 tablespoons butter in large saute pan.
ADD onion and cook until translucent over medium heat.
STIR in flour and cook 2 minutes, stirring often.
ADD clam juice.
ADD cream, cayenne, salt and white pepper.
COOK 2 to 3 minutes.
Remove from heat and set aside.

MELT remaining 3 tablespoons butter in another large saute
pan over medium heat.
ADD shrimp and scallops and saute until they are about three-fourths done, about 2 minutes.
ADD crab and saute 30 seconds. Drain butter.
ADD reserved cream sauce mixture and stir. Serve hot over cooked fillets.

Makes 4 servings.

To serve, place fillets on plates and cover with hot Alexander Sauce right before eating.

Originally posted by buggy
How about some healthy chicken recipes? :) Pork chop ones?

Ahhhhh, how fortunate you should ask:

Pork With Orange Sauce

6 ea pork medallions (Chops work, too)
2 tbs Worcestershire sauce
1(1/2) tbs seasoned flour
1 clv garlic crushed
1 tbs oil and butter
1 ea orange peeled and sliced
3/4 cup orange juice
2 tbs chopped parsley
1 tsp dry mustard

DUST steaks with seasoned flour.
SAUTE in oil and butter approx. 8 minutes.
Remove from pan and keep warm.
Drain excess fat from pan.

ADD juice, mustard, sauce and garlic and simmer for 3 mins.
ADD slices of orange and reheat with pork, coating well sauce. Serve sprinkled with fresh parsley.


Ask and ye shall recieve.

Oh my god, that sounds like the sauce! You da man Red. :D Thanks!!!!

No problem. I am a cornucopia of quick and fine recipes. ;) If you have any other requests feel free to ask.



Tell me how it turns out. :)

How about some barbecue sauce? Anyone got a favorite recipe to share?


P.S. Charcoal = barbecue. Gas = cooking outside.

P.S. Charcoal = barbecue. Gas = cooking outside.


Now son, don't you go bad-mouthing propane! I tell you whut, you need to get soem education if you think propane ain't the thing for grillin.

That boy ain't right...

Originally posted by TheFrog



Now son, don't you go bad-mouthing propane! I tell you whut, you need to get soem education if you think propane ain't the thing for grillin.

That boy ain't right...

Propane is cool. It's just not barbecuing. I imagine the same people who use propane buy barbecue sauce premixed in plastic bottles.

I got a good one my mom makes. It is called Blackeye Pea TexMex Casserole, or something like that

I will get the exact ingredients later

I know you use 2 cans of black eye peas WITH jalepeno's, rice, lb hamburfer meat, and hunk of cheddar cheese


ground the hamburger, cook the rice, mix it all in dish with the 2 cans of beans. Shred the cheese on top of it, cook until done.


Good stuff!


caution: may cause flatulence

Originally posted by DngrMse
How about some barbecue sauce?

Try this one.

All-American Barbecue Sauce

4 lg onions -- chopped
3 tbs vegetable oil -- for sauteing
1 28oz Can tomato puree
3 28oz Cans tomatoes -- with juice
2(1/2) cp white vinegar
4 tbs packed dark brown sugar
4 tbs granulated sugar
2 tbs salt
2 tbs freshly cracked black pepper
2 tbs paprika
2 tbs chili powder
4 tbs molasses
1 cp orange juice
2 tbs Liquid Barbecue Smoke
8 tbs brown mustard -- Dijon-style

SAUTE the onion in the oil over medium-high heat until golden brown, about 7 to 10 minutes, in a large, heavy-bottomed saucepan.

ADD all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. (This long cooking removes as much acidity as possible from the tomatoes.)

PUREE sauce in 2, 3, or more batches to prevent it from spilling out of your food processor or blender.

Will keep 2 weeks, covered, in the refrigerator.

Thanks Redfield! I'll try it next weekend, and post my results.

My dad makes the best salmon. It's pretty easy too. Get enough salmon for the number of people you're feeding. Squeeze some lemon and/or lime juice over the fish, getting it nice and wet. Sprinkle a little Mrs. Dash and some pepper to taste. Place in some foil, and bake or barbeque until flaky. Don't cook it too long, or it'll get dry. :) Enjoy.

Originally posted by jillianjiggs
My dad makes the best salmon. It's pretty easy too. Get enough salmon for the number of people you're feeding. Squeeze some lemon and/or lime juice over the fish, getting it nice and wet. Sprinkle a little Mrs. Dash and some pepper to taste. Place in some foil, and bake or barbeque until flaky. Don't cook it too long, or it'll get dry. :) Enjoy.
I've done that in the past. Except I use 3 slices of lemon on either side of each fillet. I also flip the foil package every 5 minutes to prevent overcooking one side.

Richard's Sherbert Heaven

3 scoops Rainbow Sherbert
21 oz. Gerwurtztrameiner
2 lg. Strawberry

CUT the strawberries into small cubes. Place strawberries into two wine glasses and cover with 6 oz. of the Gerwurtztrameiner, respectively.

FOLD Rainbow Sherbert and remaining 5 oz. of the Gerwurtztrameiner in a small metal bowl until it has the consistency of a slushee. Chill for 2 hours.

Drink the wine in the glasses with a loved one. Remove the now frozen sherbert mix and pour over the strawberry filled wine glasses. Eat as a dessert and enjoy.

I put this one together tonight. :)

Spicy Shrimp

1 lb linguine
2 tbsp olive oil
2 cloves, minced garlic
1 can (28 ounces) crushed tomatoes
1/2 tsp crushed red pepper
1/2 tsp dried oregano
1/2 tsp salt
1-1/2 lbs medium shrimp, peeled and deveined

COOK the linguine according to the package directions; drain.

Meanwhile, in a soup pot...

HEAT the oil over medium-high heat. ADD the garlic and saute until golden.

ADD the tomatoes, crushed red pepper, oregano, and salt, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes.

ADD the shrimp and cook for 3 to 4 minutes, or until the shrimp turn pink. Serve over the linguine.

Serves 6 to 8.

It actually isn't HOT. As the title says, it's SPICY.

Scallop Kabobs

3 green peppers (cut into 1-1/2" squares)
1-1/2 lb fresh bay scallops
1 pt cherry tomatoes
1/4 cup dry white wine
1/4 cup vegetable oil
3 tbsp lemon juice
A dash of garlic powder
A dash of black pepper
(dash is subjective)

Parboil green peppers for 2 minutes.
Alternately thread first three ingredients on skewers.
Combine next five ingredients.
Brush kabobs with wine/oil/lemon mixture, place on grill (or under broiler).
Grill 15 minutes, turning and basting frequently.

Makes 4 servings - SERVING SIZE: 6 oz scallop kabob

EACH SERVING PROVIDES: Calories: 224, Total fat: 6 g,
Saturated fat: less than 1 g, Cholesterol: 43 mg, Sodium: 355 mg

Originally posted by jillianjiggs
My dad makes the best salmon. It's pretty easy too. Get enough salmon for the number of people you're feeding. Squeeze some lemon and/or lime juice over the fish, getting it nice and wet. Sprinkle a little Mrs. Dash and some pepper to taste. Place in some foil, and bake or barbeque until flaky. Don't cook it too long, or it'll get dry. :) Enjoy.

I was bored and had no idea what to add to my salmon... so I tried Italian dressing. I poured some over the fish, wrapped it in foil and baked it, it was pretty damn good!

Red..

Um I am looking for a butler/cook..Interested?

Originally posted by Princess
Red..

Um I am looking for a butler/cook..Interested?
If you tasted my cooking you'd fall in love with me or you'll fall in love with my presence in your kitchen, at the very least. It's sad, I know, but it's happened before.

I must use my powers for good. Therefore, all I can do is provide recipes. ;)

Originally posted by Redfield

If you tasted my cooking you'd fall in love with me or you'll fall in love with my presence in your kitchen, at the very least. It's sad, I know, but it's happened before.

I must use my powers for good. Therefore, all I can do is provide recipes. ;)

I tried :(

Your wife is a lucky woman!

Originally posted by Princess
Your wife is a lucky woman!
Thanks, Heather. Here's a recipe that rocks!

Sticky Chicken
5 servings, 2 hrs to make

7/8 (6 lb) stewing chicken, cut up
1 1/4 cups all-purpose flour
1/4 cup vegetable oil
1 1/4 pints chopped onions
7/8 cup chopped celery
1 3/8 quarts rich chicken broth
7/8 teaspoon salt
5/8 teaspoon fresh sage or 1/4 teaspoon ground sage
3/8 teaspoon cayenne
3/8 teaspoon black pepper
3/8 teaspoon dried thyme leaves
1/4 teaspoon white pepper
1/4 teaspoon dried sweet basil leaves
1/4 teaspoon dried oregano leaves

---Seasoning mix---
7/8 teaspoon salt
7/8 teaspoon white pepper
7/8 teaspoon onion powder
7/8 teaspoon garlic powder
7/8 teaspoon cayenne
3/8 teaspoon black pepper

Combine seasoning mix ingredients.
Genereously sprinkle both sides of the chicken pieces with about 4 tsp of the seasoning mix.
Combine remaining seasoning mix with the flour in a paper.
Generously dust each chicken piece with the seasoned flour.
Reserve leftover flour to make the roux.
In large skillet, heat 1 inch of oil to 230-250.
Cook chicken pieces in the hot oil, maintaining the oil's temp to a level just hot enough for the chicken to boil instead of fry.
Cook pieces of similar size together to ensure even cooking.
Boil with skin side down about 20 min, then on the other side until tender, about 15 min more.
Drain on paper towels.
Remove skillet from heat and let cool 15 min.
Pour the oil into a large glass bowl, leaving the sediment in the pan.
Pour 1/2 C of the cooled oil back into the skillet and heat over high heat.
Slowly whisk in 3/4 C of the reserved seasoned flour with a long-handled metal whisk; cook until the roux is smooth and medium colored, about 2 to 3 min, whisking constantly (don't let scorch.) Immediately stir in the onions and celery and continue cooking untiil onions are wilted, about 5 min, stirring constantly.
Remove from heat.
In a 4-qt saucepan, bring the stock to a boil.
Add the roux mixture by spoonfuls to the boiling stock, blending well between each addition.
Then add the boiled chicken pieces and the seqasonings.
Simmer uncovered over how heat for 1 hour (or longer if the chicken needs further tenderizing), stirring often.
Serve immediately over rice or potatoes.

This recipe is one of Paul Prodhomme's. I love it.

Originally posted by Redfield

If you tasted my cooking you'd fall in love with me or you'll fall in love with my presence in your kitchen, at the very least. It's sad, I know, but it's happened before.

I must use my powers for good. Therefore, all I can do is provide recipes. ;)


Hmmmm....I consider myself quite the fine cook too, Redfield. I will most definitely have to post some of my finer dishes in this thread.

My personal favorites are my chicken jambalaya, chicken marsala, shrimp and capers in farfalle, and fajitas.

:)

Please do. I've been looking for another cook who would regularly post a few of his/her favs.

Who knows, maybe we can get something going from this sticky thread. I'd really like to see if Snouter has any of his healthier recipes to post.

That would be great!

Items needed:

3 chicken breasts, 2 cans of ranch beans, 1 1/2 red onions, 3 garlic cloves, 4 cups of water, 2 jalapenos, 2 cans stewed tomatoes (S&W Mexican recipe), 4 chicken boullion cubes.

Bring chicken, water and bullion to a boil for 20 minutes, then simmer. add garlic, onions (minced) and chopped jalapenos and set to medium. Add stewed tomatoes. Drain ranch beans and add beans. Add stewed tomatoes. Simmer for 35-45 minutes.

Let stand overnight and serve with deep fried tortilla strips, avocado and mexican cheese (...uhhh queso).

For a spicier soup, add "Chili Japones" (Japanese chili's) or 1 Habanero.

OK, I gave this one to Manu the other night.... You'll have to play around with the amounts to get your own personal taste, and I'm assuming you at least know how to make a white gravy....

Hash Browns, scattered, smothered, covered, and topped
(ANY southerner who claims to not know what this is, is lying! LOL)

2 potatoes per person (grated)
1/4 onion per 2 potatoes
1 clove fresh garlic (minced)
cheese of your choice ( I like Wisconsin Cheddar) (also grated)
Chili (with beans)
White gravy (Milk gravy for the southerners)


Take your grated potatoes, onion and minced garlic, and scatter them into a hot pan (medium to medium high on stove) with oil, and butter (just enough to keep it from sticking) and stir fry until potatoes are done (some people like them crunchy), when potatoes are done, melt cheese on top, and serve with chili topping, and gravy over the whole thing.... MMMMMM MMMMMMM.... I gar-on-tee....

Hey, Red!

Where's the Cinnamon??? ;)

Here's two that are relatively quick and easy. The one I used to make after working all day and not wanting to spend two hours cooking and the other is a one I did because my step-kids could not figure out the fundamentals of a vegetable peeler.

Cheater Chowder.

( I )Qrt Half & Half (you can use any kind of milk or even cream)

(3) cans chopped clams (including necter)

(3) Cans Campbells Cream of Potatoe Soup

1/2 lb bacon (sliced in small pieces, cooked and drained)

(1) can water (use the soup can to measure)

Put the 3 cans of soup, the 3 cans of clams and necter, and 3 cans of the half and half in a pot. Add one soup can of water and turn on low to medium low, watching to make sure it does not come to a boil. You can add more eater if you prefer a thinner consistency.

Take you 1 lb pack of bacon and cut it in half. Slice the bacon in about 1/2 to 3/4 inch wide pieces and cook (save the grease to cook with later).
Add your bacon to the pot of soup and continue heating.

If you like cut up a green onion and add to it.
when it is hot, add some butter, salt and pepper to taste.

This makes enough for 3 to 4 people. We like it with garlic bread



Beef stew
1/4 to 1/2 cooking oil or bacon grease
3 cps water or more depending on thick or thin consistency
2 lbs cut up stew meat of get a chuck steak and cube it.
1 1/2 cup flour.
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons pepper (less if you don't like a bit of spicy)
(You can add more spices if you like--I prefer mine that way)
2 large cans veg all..the ones that are not choped up.

Set your stove to medium and add cooking oil to a good cast iron skillet or non-stick frying pan. ( I prefer cast iron)
Put your flour,and spices in a freezer back or bread sack. Add your cubed meat and shake untill meat is coated well.
Stick it in the skillet and brown out.
Sprinkle any remaining flour mix onto the meat as it browns
After your meat has turned a nice brown you add the water.
Stir untill you have achieved your gravy and add more water if you need.
Let this simmer on a low to medium temp keeping watch it doesn't stick.
After it has simmered for about 30 minutes transfer to a large pot drain and add your canned veggies.
Let simmer on a low heat for about another 30 minutes.
Makes enough for 4

Everything I cook involves beer, crushed chili flakes, pasta, meat, and garlic.

Here's what I made last night for instance:

Vomit Pasta

ground beef
soy sauce
beer
garlic
crushed chili pepper flakes
italian seasoning
tobasco sauce
pasta
whole milk
pasta sauce
blue cheese (or feta)

Take block of froz. ground beef (1 lb -1.5 lbs), dump in skillet on medium with beer and soy sauce to "wake it up."

Boil one package of pasta of your choice.

drain liquid from ground beef once defrosted.

Add chili pepper flakes, italian seasoning generously (at least a table spoon of each)

Add one or two cloves of minced garlic.

Add pasta to skillet.

Add a couple cups of milk, a liberal amount of blue cheese (or feta for more authentic vomit taste) and more chili pepper and italian seasoning as necessary.

(optional) tobasco if it still doesn't look spicy enough.

Cook down milk, add half cup of pasta sauce. Stir constantly to keep milk from burning.

Enjoy it in all its vomitty goodness.

Justin

Okay...this is not my own recipe. I just copied and pasted, but its very good and we've always eaten it in my family. :)

FRYBREAD


4 C. all-purpose flour
2 T. baking powder
1 tsp. salt
2 C. water
Vegetable oil (for frying)

Mix flour, baking powder and salt in a large bowl. Gradually stir in water until the dough becomes soft and pliable without sticking to the bowl. Knead dough on a lightly floured surface for 5 minutes, folding the outer edges of the dough in toward the center. Return the dough to the bowl, cover with a clean towel, and let rest for 30 minutes.

Shape the dough into egg-size balls and roll out on a lightly floured board to a thickness of 1/2-inch. Place a piece of dough between your hands and pat it from hand to hand as you would tortilla or pizza dough, until it has stretched to 8 to 12 inches in diameter. Repeat with remaining dough. With your finger, poke a small air hole in the center of each piece to prevent bursting during frying.

Pour approximately 1 1/2 inches of oil into a large frying pan and heat over medium heat until the oil is hot but not smoking. Place a piece of dough in the hot oil. Cook until the dough turns golden brown and puffs. Turn over and cook until both sides are golden brown. Remove and drain on paper towels until the excess oil is absorbed. Repeat this process with each piece of dough. Keep warm between two clean towels in the oven on low. Serve immediately. Makes 16.

To use, drizzle honey over fried bread; dust with confectioners' sugar; or spread with refried beans, tomatoes, shredded lettuce and grated cheese.

Does anyone know a quick recipe to make a RED pasta sauce....ie using tomato paste, whatever sauces needed etc. Please just use names of ingridents, as I will not be able to get your brand names here :)

The sauce is just to go over plain pasta, serving 1 or 2 people and doesnt have to be fancy scmancy :) Oh, yeah...Im not adverse to chilli!! Mmmmmm spicy!

Plus a simple cabonara sauce wouldnt go astray!

Thanks!

Originally posted by Raynewitch
Does anyone know a quick recipe to make a RED pasta sauce....ie using tomato paste?
I took the time to substitute the brands for ingredients.

Richard's simple red sauce

14 oz can chopped plum tomatoes
6 oz can tomato paste
2 tbsp red wine vinegar
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
2 medium cloves garlic
1 cube beef bullion
1/4 tsp ground ginger
1/8 tsp ground black pepper
1 tbsp of sugar to curb the tartness
salt to your flavor

Mix everything together in a small saucepan on medium heat until it starts bubbling.
Reduce to simmer for 30 minutes to 1 hour, stirring occassionally.

This recipe works really well as a spagetti sauce, as a topping for baked chicken, or just about anything else you need a red sauce for.

Originally posted by seekerofvisions
Okay...this is not my own recipe. I just copied and pasted, but its very good and we've always eaten it in my family. :)

FRYBREAD


4 C. all-purpose flour
2 T. baking powder
1 tsp. salt
2 C. water
Vegetable oil (for frying)

Mix flour, baking powder and salt in a large bowl. Gradually stir in water until the dough becomes soft and pliable without sticking to the bowl. Knead dough on a lightly floured surface for 5 minutes, folding the outer edges of the dough in toward the center. Return the dough to the bowl, cover with a clean towel, and let rest for 30 minutes.

Shape the dough into egg-size balls and roll out on a lightly floured board to a thickness of 1/2-inch. Place a piece of dough between your hands and pat it from hand to hand as you would tortilla or pizza dough, until it has stretched to 8 to 12 inches in diameter. Repeat with remaining dough. With your finger, poke a small air hole in the center of each piece to prevent bursting during frying.

Pour approximately 1 1/2 inches of oil into a large frying pan and heat over medium heat until the oil is hot but not smoking. Place a piece of dough in the hot oil. Cook until the dough turns golden brown and puffs. Turn over and cook until both sides are golden brown. Remove and drain on paper towels until the excess oil is absorbed. Repeat this process with each piece of dough. Keep warm between two clean towels in the oven on low. Serve immediately. Makes 16.

To use, drizzle honey over fried bread; dust with confectioners' sugar; or spread with refried beans, tomatoes, shredded lettuce and grated cheese.

Seeker,

I used to eat this as a kid all the time.! It was great.

Originally posted by Raynewitch
Plus a simple cabonara sauce wouldn't go astray!

Here's something I found in my "library". Again, the brand names have been removed.

Pasta alla Carbonara

5 oz pancetta
1 tbsp butter
2 eggs
1/4 cup Parmesan cheese
1/4 cup pecorino cheese
1 dash Nutmeg
1 1/2 to 2 tbsp parsley, chopped
Salt & freshly ground black pepper to flavor
8 oz. of Rigatoni
Fresh black pepper to taste

1. Melt the butter over medium heat in a pan large enough to eventually hold both the pasta and the sauce. As soon as the butter is melted, add the diced bacon and cook till crisp and light brown.
2. At the same time bring a large pot of salted water to a rolling boil. Add the pasta and stir to separate with a wooden spoon or fork. Cook till done.
3. Meanwhile, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a ¼ teaspoon of nutmeg or more to taste. Add 1 tablespoon parsley to mixture and stir.
4. When pasta is done, drain (reserve a few tablespoons of
the cooking liquid) and add to the pan with the oil, butter and bacon mixture.
5. Turn the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. (They will lose their glassy appearance.) Sprinkle with the remaining parsley and fresh black pepper.
6. Serve immediately onto pre-warmed plates.

Here's my chicken jambalaya recipe. It's simple, but low fat and very tasty! (this is from a cookbook that I own, so I can not take credit for creating the recipe)

You need:
1/3 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
2 tbsp margarine or butter
14 1/2 oz can of tomatoes, cut up
1 1/2 cups chicken broth
2/3 cup long grain rice
1 tsp dried basil or thyme, crushed
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp bottled hot pepper sauce
1 bay leaf
2 cups cubed cooked chicken

In large sillet cook celery, onion, and green pepper in margarine or butter until vegetables are tender but not brown.

Stir in undrained tomatoes, chicked broth, uncooked rice, basil or thyme, garlic powder, pepper, hot pepper sauce, and bay leaf. Bring to boiling, then reduce heat. Cover and simmer for about 20 minutes or until rice is tender, stirring occasionally. Stir in chicken. Heat through. Discard bay leaf. Makes 4 servings. (per serving: 12g fat (3g sat.), 32g carbs, 2g fiber, 27g protein)

MY NOTES:
-I'll usually cook the chicken cubes before I get started, in a skillet with a little bit of olive oil.
-I buy "Italian style" can of tomatoes and broth, for all the extra spices.
-I like my jambalaya hot, so I'll at least double the amount of hot sauce.
-I use two bay leafs instead of one.
-I serve the jambalaya with my homemade popovers.
-To really make it hot, add 1 tbsp cayenne pepper.

Made this last night...

Fake Princess Chicken

Ingredients
Chicken, I used thigh meat with bone and skin removed and cut into small pieces, less than 2 inches. I used about 12 thighs.
Flour
Cooking Oil
Milk
Soy Sauce
Pepsi (or coke if you suck:D)
garlic
Soy Sauce
Sugar
crushed pepper flakes
Southern Comfort.

Chop up chicken into small pieces, while heating a pan of oil.

Bath chicken in milk and then dump into bowl of flour, coating it completely.

Place in heated oil (basic preparation for fried chicken so far)

Remove when golden and place on paper towels to remove excess oil.

In a mixing bowl, mix:

3 cloves of minced garlic
cup of soy sauce
cup of pepsi
two tbl spoons of sugar
shot of southern comfort
tblsp of pepper flakes.

Reduce in a pan until sugars carmelize, and sauce begins to thicken. Use corn starch if lazy.

Pour sauce over fried chicken pieces and toss in bowl to cover chicken completely.

Serve over rice.

nearly duplicated the flavor of "princess chicken" that I get when I'm in the bay area at Uncle Chungs in Pinole.

Good stuff.

Justin

Great Pot Cookies:

for 1 cookie:
1 joint worth of pot
1/4 tsp. oil (just enough to moisten the pot)
1 tbsp. oats
2 tsp. Eier Likoer (or just egg)
(a few raisins?,a bit of brown sugar or molasses?)

mix pot & oil, add rest and form into cookie on a piece of foil.
bake at 350 for 10 min, or until bottom starts to turn brown.
Eier Likoer makes good cookies, it's this yellow stuff usually somewhere
around the Baily's. ingredients are egg yolks, sugar, and alcohol.

-Æ (Somehow I think I may have missed the point of this thread)

Grecian Ribeyes


Well trimmed beef ribeye steaks, about 1 inch thick
1 tbs olive oil
1 tbs lemon juice
Pita pockets, warmed
Feta Cheese
Chopped olives

Seasoning:
1 1/2 tsp garlic powder
1 1/2 tsp dried basil leaves
1 1/2 tsp dried oregano leaves

Combine seasoning ingredients, salt and pepper press evenly into both sides of steaks.
In large nonstick skillet, heat oil over medium heat until hot.
Place steaks in skillet and cook 12-15 minutes
Sprinkle with lemon juice

Carve Steaks into thin slices and arrange equal amounts on top of each pita
Sprinkle with cheese and olives

Pot Sticker

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready in: 1 Hour 10 Minutes

Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons vegetable oil
boiling water
4 ounces ground chicken breast
4 water chestnuts, drained and finely chopped
3 green onions, finely chopped
1/2 teaspoon Chinese five-spice powder
1 tablespoon reduced-sodium soy sauce
1 teaspoon white sugar
1 teaspoon sesame oil
1/2 cup oil for frying

Directions
Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

Makes 12 Pot stickers.

HOT SAUSAGE DIP * looks around for ponycar and his wacky comments* anyways =) when i make this dip and yes its demanded at parties, they dont leave the crockpot alone til its gone.



2- 1lb packages Jimmy Dean Pork Sausage 1 hot 1 mild
1- 16 oz container of sour cream
2 - 8 oz pkgs cream cheese
3- medium tomatoes *diced*
6- bell peppers assorted colors *diced*
6- green onions chives and all *sliced about 1/8 inch thick*
diced jalepeno peppers * personal preference on amount*

In crock pot melt the sour cream and cream cheese
Fry up sausage into bite sized chunks and add to crock pot when sour cream and cream cheese are melted.
Add the rest of the ingredients, stir stir stir. Let cook in Crockpot for about an hour on high stirring every 15 minutes or so.
Eat with mission tortilla chips

Originally posted by tznujust4fun
HOT SAUSAGE DIP * looks around for ponycar and his wacky comments* anyways =)

Ummm he is not around right now;)




Thanks Red for that recipe! Sounds yummy!!

I made this one the other day. My youngest Riley helped out, so this was a plus for me!

Chicken Cacciatore
1/4 cup all purpose flour
21/2 to 3lb frying chicken,cut up,skinned
2 tablespoons iol
1 med. onion,sliced
1 med green pepper,sliced
1teaspoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon pepper 16-oz can (2cups) tomatoes,undrained,cut up
hot cooked egg noodles

(I added a 1 teaspoon of lemon pepper also.)

Place flour in shallow dish: I mixed the Italian, lemon pepper, and pepper right into the flour, then I coated the chicken.

In large skillet, brown chicken in hot oil; drain excess oil from skillet. Add remaining ingredients except the pasta; mix well. Cover; simmer 30 to 40 minutes or untill chicken is fork tenter, stiring occasionally.

Serve over hot cooked noodles.
4 To 6 servings;)

Buffalo Chicken Ceaser Salad

fresh Romaine lettuce
1 boneless, skinless chicken breast
2 teaspoons buffalo/hot wing sauce
fresh graded parmesean cheese
garlic croutons
fat free Ceasar salad dressing

Grill Chicken breast, cut into one inch cubes, pour sauce over chicken, toss with the rest of the salad ingredients and you are set!

(serves one....increase portions to serve more)

Ceasar salad is the only salad I will eat (besides fruit salad), and the buffalo chicken sauce ads great flavor!

Spinach Feta Pizza

1 oz reduced fat feta cheese
1/2c cottage cheese
1/4c part skim mozzerella cheese
1/4c tomato puree
1/2c spinach (fresh or frozen, thawed) chopped
pizza seasoning
1 tbs minced garlic
1 whole wheat pita

First carefully slice the pita into 2 round crusts, place inside part up and set aside. Combine puree, garlic and seasoning in a small bowl and spread on top of both crusts. Follow then with the cottage cheese. using the tines of a fork crumble the feta cheese and sprinkle on top. Follow with spinach and then lightly sprinkle the mozzerella on top. Bake in a 400 degree oven for about 5 minutes or until cheese is melted and crust is slightly toasted.

Here’s a hint: bake the pizza right on a stoneware plate. Also try it double decker style!!

---

I got this recipe off of the bodyforlife.com website. I substituted the puree/seasoning/garlic mix with Hunt's spaghetti sauce. Using fresh spinach, lots of it, is -very- yummy! Someone on the website suggested a stoneware plate, too :)

I should also note, this takes like 10min to make. :)

...for a good wild rice soup. I am craving wild rice soup like there's no tomorrow but I can't find one in any of my cookbooks :mad: Timber Lodge Steakhouse here has an excellent one with a slight cheese flavor to it....anyone have something similar to this???

From Cyber Soup:
Wild Rice Soup

1/2 pound wild rice
2 carrots, sliced
2 stalks celery, cut up
1 large onion, chopped
1 large can mushrooms (optional)
2 cans chicken broth & water to make it soupy.
1 pound of Velvetta cheese
1 pint half and half

Boil rice for 45 minutes, then drain.
Saute vegetables in butter for a few minutes and then add to drained rice.
Add chicken broth and water. Add Velvetta cheese, cubed and simmer for 1 1/2 to 2 hours. Just before serving add half and half. Garnish with bacon bits.

Note: This is a favorite to use up left over turkey after Thanksgiving. Turkey stock can be substituted for the chicken broth. This soup freezes well. But do not allow to cook in a crock pot for extended time or the rice will swell and it will not be soup.

Serves many
-----------------------------------------------------------------------------------
Exported from MasterCook *

Wild Rice Soup

Recipe By : Twelve Months of Monastery Soups. p. 125
Serving Size : 4 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Vegetable Or Chicken Broth
1 Cup Dry Sherry
1/2 Cup Water
3 Shallots -- Finely Chopped
1/2 Cup Mushrooms -- Sliced
1 Cup Wild Rice
Salt And Pepper -- To Taste
1/2 Cup Light Cream
1/2 Cup Chervil, Or Parsley -- Chopped
2 Teaspoons Fresh Thyme -- Chopped
Pinch Dry Mustard

1. In a soup pot, pour the broth, sherry, and water and bring to a boil.
Add the shallots, mushrooms, wild rice, salt , and pepper. Reduce the heat
to medium. Cover the pot and cook slowly for 35-40 minutes.

2. Check to see that the rice is well cooked; if not, cook for another 5
minutes or so. Check the seasoning also. add more broth if necessary.

3. Add the cream, chervil, thyme and pinch of dry mustard. Stir the soup
thoroughly. Cover the pot ans simmer the soup for another 10 minutes.
Serve immediately, or refrigerate it for 2 hours and serve cold.

Hope these help, the internet is my cookbook.

Originally posted by buggy
I got this recipe off of the bodyforlife.com website. I substituted the puree/seasoning/garlic mix with Hunt's spaghetti sauce. Using fresh spinach, lots of it, is -very- yummy! Someone on the website suggested a stoneware plate, too :)

I should also note, this takes like 10min to make. :)
I like the sound of this pizza. My kids might not like it, but I know I will.

Thanks Buggy. :)

Originally posted by Redfield

Once again, Richard The Great, arises and provides a culinary treasure.

Cristina, here is your recipe for Fish Alexander. Generic and you may substitute Salmon, or Trout for "Fish"

Pan-Broiled Fish Alexander

FIRST
4 fillet (8-to 10-ounce) salmon, cleaned
3 ounces lemon juice (w/ zest)
1 stick (4 ounces) unsalted butter

BRUSH each fillet with lemon juice and coat evenly with seasoned
flour.
MELT butter in large saute pan over medium heat. Add fish.
COOK until golden brown, about 2 to 3 minutes on each side.
Remove fillets from heat when done and drain on paper towels, if desired.

SECOND
2 cups all-purpose flour
1 tbp paprika
1 tsp cayenne pepper and salt
1(1/2) tsp white pepper

COMBINE flour, paprika, cayenne, salt and white pepper in a small
bowl.

THIRD
6 tbs unsalted butter, divided
1/2 cup chopped yellow onion
1(1/2) tbs flour
1/2 cup clam juice
2 cups whole whipping cream
1 Pinch cayenne pepper
1/2 tsp salt
1/4 tsp white pepper
1/2 lb medium shrimp, peeled and deveined
1/2 lb scallops
5 oz white lump crab meat

HEAT 3 tablespoons butter in large saute pan.
ADD onion and cook until translucent over medium heat.
STIR in flour and cook 2 minutes, stirring often.
ADD clam juice.
ADD cream, cayenne, salt and white pepper.
COOK 2 to 3 minutes.
Remove from heat and set aside.

MELT remaining 3 tablespoons butter in another large saute
pan over medium heat.
ADD shrimp and scallops and saute until they are about three-fourths done, about 2 minutes.
ADD crab and saute 30 seconds. Drain butter.
ADD reserved cream sauce mixture and stir. Serve hot over cooked fillets.

Makes 4 servings.

To serve, place fillets on plates and cover with hot Alexander Sauce right before eating.



Shoot, you know I forgot I requested this, I apologize Redfield. I am going to go by the grocery in the morning and get the ingredients! I will let you know how I do. :)

Hmm, okay... it's made. It's yummy, and I am sure it will be yummy on top of the fish, but it's missing something. Could it be cheese or red wine? Have you ever added anything else to the sauce, Redfield? :) It seems a tad sweet.

I aint giving up my grandmas and mothers recipies for Tomato sauce and meatballs!!!!!!

come on 302, give up the gravy recipie!!! i'm always looking for good spagetti/pizza sause recipies :D

Sorry dude, It stays in la famiglia! :D

Originally posted by 302riz
Sorry dude, It stays in la famiglia! :D

damn you ! :p

I need a dictionary to decode the recipes & a calculator to convert the measurements to metric system lol. And an american shop where they sell all those sauce & mixtures.
Redfield, when you're done with your own database, feel free to come do mine (my mom's, but she doesn't use them anyway), got a whole cupboard full of books/magazines/maps with recipes :D.

Vegeterian spaghetti sauce

I invented this sauce cos the dietist once told my mom it's a lot healthier than bolognese sauce. MUst be if she says so :shrug:. I'm just estimating the quantaties, you can change the ratios to your own desire.

Ingredients
1 chopped onion
3 carrots, in small pieces
2 red paprika's (peppers)
1 chili pepper
2 aubergines (eggplants)
2 toes of garlic
1 pound of mushrooms, sliced
tomatoes (I use passata or canned in cubes or the bottled type that has veggies & herbs mixed in it, but never fresh tomatoes since i think they're quite tasteless in sauce)
tabasco
chili powder
spaghetti spices
olive oil

Instructions
Cut the paprikas & chili in half, remove the seeds (or keep the chili seeds if you want it REALLY hot). Chop the chilipeppers. Place the paprika's under the grill untill they're black. Remove from grill, cover with foil. Wash eggplants, remove top & cut in small pieces.
Cook the carrot pieces till almost done. Peel the paprikas when they've cooled down & cut in small pieces. HEat olive oil (you need quite a bit, since eggplants are dry and stick to the pan easily) in a big pan, add eggplants & mushrooms, cook untill soft. Heat oil in another pan (or in the same one, but then remove the veggies first). Add onion, garlic & chili pepper. Stir a few mins, then add the mushrooms, eggplants, carrots and paprikas. Add the tomatoes when the veggies are almost done. Season with tabasco, chili and spaghetti spices.

Redfield, would you, by any chance, have a simple recipe for something with white wine in it? I bought a bottle last week for pasta sauce. Already made pasta sauce with it twice and there's still some left. Don't drink wine and I'm running out of ideas for things to cook with it.