Favorite recipies?

[DrewKaree]

If you total all recipies, the disc of 5 is not very well covered.

It's a shame when you live life according to guidelines doled out according to what's "best" for you.  Perhaps living life wasn't meant to be confined to a disc of 5.  At the very least, "favorite" seems to cast a hearty "FEH!" at your wheel of magic, no matter your view on the taste and flavor (or lack thereof) of said favorites.

Where are the Belgians, French, Italians and organic americans in this cuisine-topic?

I notice your typing abilities haven't been hampered, get to posting your favorites.  Learn us hicks how we all should be livin', mang!

[saint]

Time for holiday goodies! Post some of your favorite desserts please!

Someone at work threw this together. So simple, but dayum yummy! He made the oreo variant. MMmmmmmmmm.


EASY CHOCOLATE TRIFLE

Prep Time:  50 minutes
Total Time:  50 minutes
Makes:  18 servings, 2/3 cup each



Ingredients: 
1.   1 package (2-larger size) chocolate cake mix or one large or two smaller chocolate fudge cakes.
2.   1 quart (4 cups) cold milk, whole or fat-free
3.   2 packages (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling (may be sugar-free)
4.   1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (may be sugar-free)
5.   4 packages (1.4 oz. each) chocolate-covered English Toffee bars, crushed (may be purchased pre-crushed) or crushed Heath bars.  Also, I have used crushed Oreo Cookies instead of the toffee or Heath Bars.

Preparation:
1.   Prepare cake batter and bake in 13x9-inch baking pan as directed on package.  Cool completely on wire rack.  Cut into ½-inch cubes.
2.   Add milk to dry pudding mix in medium bowl.  Beat with wire whisk 2 minutes or until well blended.
3.   Layer half each of the cake cubes, pudding, whipped topping and crushed chocolate bars in large glass trifle bowl.  Repeat all layers.  Serve immediately or cover and refrigerate until ready to serve.
      
      Layers from bottom up:   ½ of cake
                  1/3 crushed Oreos if used
                  1/3 crushed chocolate bars if used
                  ½ of pudding mix
                  ½ of whipped topping
                  ½ of cake
                  1/3 crushed Oreos if used
                  1/3 crushed chocolate bars if used
                  ½ of pudding mix
                  ½ of whipped topping
                  1/3 crushed Oreos if used
                  1/3 crushed chocolate bars if used            

[DrewKaree]

Saint, can you post that in the p90x thread?

[DrewKaree]

It's cold out.  Soup time.  Good in my tummy.  Two-fer, and easy to make (almost like making a dump cake)


Taco Soup

2 cans of: kidney beans, corn & pinto beans
1 can of Rotel tomatoes
1 can tomatoes & chilies mix
1 packet of taco seasoning mix
1 packet of Hidden Valley Ranch dressing mix
1 lb of ground meat (turkey/beef/pork/whatever)
Shredded cheese & sour cream

Brown your meat, drain the fat, and put it in your slow cooker.  Dump the ranch dressing mix on top of the meat.  Dump the taco seasoning mix on top of that.  Drain and rinse the beans, and dump on top, and finally, dump the entire cans of tomatoes/chilies on top.

Cover and cook on low for 8-10 hours.  IMO, like lasagna, it tastes even better the next day!




Salsa Chicken & Black Bean Soup

1 pound of chicken
1 cup of dried black beans (or 2 cans, drained and rinsed
4 cups of chicken broth
1 cup of sliced mushrooms
1 cup of frozen corn
16 oz of salsa
1 1/2 tsp of cumin
1/2 cup sour cream (to stir in at the end)

Excellent options include shredded cheese, avocado slices, and/or cilantro

If you know you are going to make this, the night before, soak the black beans overnight in enough water to cover and another 2 inches above that.  In the morning, drain the water and rinse the beans.  I found this to taste better when I used dry beans (and cheaper), but the canned beans are sometimes just easier to deal with. 

Whatever type you choose, drain and rinse the beans and add to your slow cooker.  Put in the chicken, and add the broth, salsa, corn and mushrooms, and add the cumin. Stir, but try to avoid disturbing the beans (let them stay at the bottom of the pot, closest to the heating element).

Cover and cook on high until the beans are softened.  The site I grabbed this from said it took her 9 hours (on high).  Canned beans seemed to take me about 6-ish hours. 

Stir in the 1/2 cup of sour cream before serving (don't put it in at the start, it'll curdle/gunk up and generally screw up the whole works), and garnish with shredded cheese and avocado slices.

[daywane]

YUM YUM its winter...
bring on the soups!

[Todd H]

Here's a recipe I came up with a few years ago.  Back then I was a vegetarian, so I used soy crumbles instead of meat.  Now I use ground turkey but you can easily use ground beef.

Ingredients:

1 can (15 ounce size) Italian style diced tomatoes
1 can (15 ounce size) diced carrots
1 can (15 ounce size) sweet peas
1 can (15 ounce size) cream corn
1 cup ketchup
1 cup diced sweet onion
4-5 cloves of minced fresh garlic (I usually use a lot more but some people don't like a lot of garlic)
1 pound turkey, ground beef, or soy crumbles
1 teaspoon sugar
extra virgin olive oil

First, start by browning ground turkey or beef then drain.  If using soy crumbles, skip this step.  Next, heat a couple of teaspoons of olive oil in a pan over medium heat and add onion and garlic.  Saute until soft and translucent.  Do not allow garlic to brown as it will become bitter.

In a large soup pot, combine canned veggies (do not drain), cup of ketchup, ground turkey or beef or soy crumbles, sugar, and sauted onion and garlic.  Let simmer for at least an hour.  Soup may start to become thick so add water or vegetable stock as needed. Serve with a drizzle of extra virgin olive over soup.

You can also add other veggies as well, so don't be afraid to experiment.  I have sometimes added diced cooked potatoes.

[sel]

Wheat Free Gluten Free Dairy Free! Pancakes (for those with lots of food allergies like me )

Blueberry Pancakes

1 cup garfava flour *
1/4 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon brown sugar

1/2 teaspoon salt
Dash cinnamon
1/4 teaspoon
xanthan gum
2 eggs
1 teaspoon vanilla flavoring (not extract)
2 tablespoons vegetable oil
1 cup milk or soy milk
1/2 cup blueberries

Heat a pancake griddle
or skillet to 375 degrees F.

In a mixing bowl, combine the flour, baking soda, baking powder, sugar, salt, cinnamon and xanthan gum. In a separate bowl combine the eggs, vanilla flavoring, oil and milk. Add to dry ingredients and mix just until dry ingredients are moistened. Carefully fold in blueberries.

On hot griddle, pour batter, making pancakes any size and let cook until bubbles appear across the surface of each pancake. Check to see if they are browned, then flip over and continue cooking one or two minutes longer until pancakes are firm to the touch.

[SirPeale]

1 cup garfava flour *

I noted this was starred, but there was no note.  Did you forget something?

Speaking of pancakes, in a fit of desperation the other day (we were out of syrup) I turned to Google.

1 C Dark Brown Sugar

1 C White Sugar

1 C Corn Syrup

1 C Water

1 tsp vanilla extract.


Combine all except extract.  Bring to boil.  Boil for three minutes, or until all sugar has dissolved.  Remove from heat, stir in extract.

[Kevin77]

Ingredients

    * 2 cup (240 mL) elbow macaroni
    * 1 can (10 oz, 300 g) cream of mushroom soup
    * 1 can (6 oz, 170 g) chunk tuna in water
    * 2 cups frozen vegetables, such as peas and carrots
    * 1 cup crushed potato chips (crisps)

 Procedure

   1. Prepare macaroni according to directions on the package, but without salt. Drain and return to pot.
   2. Add cream of mushroom soup.
   3. Drain tuna and add.
   4. Add frozen vegetables and mix well.
   5. For crunchy vegetables, heat five minutes over low heat, stirring frequently. Heat longer for softer vegetables.
   6. Serve topped with crushed potato chips (crisps).

Notes, tips, and variations

This is a recipe with a great deal of room for variation. All the ingredients can be substituted: other small noodles for the macaroni, chopped turkey or chicken for tuna, cream of celery for cream of mushroom, or fresh chopped vegetables for frozen. I've even had it with corn flakes cereal substituted for the chips (crisps).

My mother used to make this at least once a week, often substituting a LB of ground beef for the tuna/chicken. Mom would always start with sauteed onions, celery and garlic, then she would add to that whatever meat she had, then the mandatory can of mushroom soup, a half cup milk, a couple of big stirs and WALA!... Glop. She also used flat egg noodles, not macaroni. I am amazed and so pleased that someone else's family would name a dinner meal "Glop". Still I must confess, I have not eaten a plate of it, nor had any desire to cook it since I left home in 1972.

[Blanka]

1 can (10 oz, 300 g) cream of mushroom soup

Arcade builders and food. It's not going to work  . All the recipes make me think of the freshman meals from university campus.
Soup is soup, no ingredient for a meal! And even as soup you make it from scratch, not by pouring some salty gravy wheaty fluid from a can in a bowl!
And vegies don't grow in cans too. So more can-less recipes por favor. The only cans that comes into my house are tomato paste cans and olive cans. Not even beer cans. Beer is supposed to be in a bottle. All the rest in fresh form please.

And from another entry: how on earth can you measure fresh mushrooms in cup-size? The amount that fits depends on the way of slicing.

[Franco B]

I've never understood the cup thing and its the reason I have stayed away from many recipes that use it for measurement.

Here's a nice easy, quick and damn right tasty breakfast, especially if your hungover. It not exactly healthy but It doesn't hurt once in a while.

BACON and Eggy Crumpets with Chilli.

Serves 2


Ingredients

    * 2 large free-range or organic eggs
    * Sea salt and freshly ground black pepper
    * 1 fresh red chilli, deseeded and very finely chopped
    * 6 rashers good-quality smoked BACON
    * Olive oil
    * 4 round crumpets
    * Brown sauce or maple syrup, to serve

1. Crack your eggs into a bowl and give them a little whisk with a small pinch of salt and pepper and most of the chopped chilli. Then heat a large, non-stick frying pan over a medium heat and fry the BACON in a tiny amount of olive oil. Let it crisp up on both sides. Meanwhile, get your crumpets and really push them into the egg and chilli mixture. Turn them a few times - they’ll soak it up like a sponge. Push the golden BACON to one side and tilt the pan so the fat runs into the middle. Add the crumpets to the pan and fry them for a few minutes until golden, then turn them over and fry them on the other side.

2. Serve the eggy crumpets topped with the crispy BACON, with a dollop of brown sauce or a drizzle of maple syrup. To finish, you can sprinkle over any extra chopped chilli depending on how hot you like it.

I've also tried this with Piri Piri & Lime ketchup and that was fantastic too.

[thatitalian]

Thai Red Curry

Ingredients (for four people):

500g skinless, boneless chicken (cubed)
3 tablespoons red curry paste
1 tablespoon brown sugar
5-6 Fresh Kaffir lime leaves, torn into pieces
800ml (2 cans) Organic Coconut milk 
1 tablespoon of Thai fish or Soy sauce
5-6 Thai Sweet Basil or Basil Leaves
1 Aubergine (largely cubed)
1 Red Pepper (sliced)
2 Green Peppers (sliced)
1 Large Red Onion (chopped)
1 Red Chili (chopped without seeds)

Marinate the chicken in 1 tablespoon of red curry paste for 12 hours.

Add all the raw ingredients to a large cast iron pot (or similar) and cook for approx 30 minutes.

Serve with steamed coconut rice.

[shardian]

It is time to post the best salsa you will ever eat. Even though it can be spicy, this recipe can even turn ultra picky, non veggie eaters into addicts. My secretary came up with this, which was adapted and evolved from another recipe she was shown at a tailgate party once upon a time. Everyone at work begs her to make it all the time, and she makes 10 or more gallons every christmas to split up and hand out as presents.
The olives are the secret ingredient. It adds a 'meaty' aspect to the chili. Don't skip them!


EJ’s Salsa

2 28-oz cans Whole Tomatoes
1 18-oz can Tomato Paste
1- 5 3/4 oz can pitted & chopped Black Olives
1 TBSP Green Chiles
1 -  1 1/4-oz pkg Taco Seasoning Mix
1 TBSP Chili Powder
1 TBSP Cayenne Pepper Powder
1 TBSP Cumin
1 TSP Black Pepper
1-2 TBSP Minced Onions
5-6 slices jalapenos or 1 whole jalapeno
(You may add green onions and green pepper if desired)

Strain tomatoes reserving 1 cup of juice.  Place tomatoes in blender and chop to desired size.  Place chopped tomatoes in large saucepan over low heat.  Add taco seasoning and other spices (cumin, cayenne & chili) ADJUST AMOUNTS TO TASTE.
Simmer 20-30 minutes on low stirring occasionally.

Combine jalapeno, green chili, and 1 cup of reserved juice and puree in blender. Add to tomato mixture with chopped black olives and thicken to desired consistency with tomato paste.  Chill.

[dicepackage]

This is my first post.  I have read a bit on this forum and will probably post pictures of my cabinet soon but for now I feel compelled to give some recipes.  I have a bunch more recipes to share but here is one I tried tonight.

Nestle Crunch Bars Recipe
23 ounces milk chocolate chips.  Nestle is the best but if you use another brand make sure to use about 23 ounces of chocolate.
1.5 Cups rice krispies

Melt the chocolate in the microwave but be careful not to overdo it.  Stir the chocolate occasionally and when it melts when you stir its done.  Mix in the rice krispies into the chocolate and stir until they are mixed.  Put them in a 9"x12" pan and put it in the fridge.  It takes roughly 30 minutes to cool and when its ready all you have to do is cut it up and serve.

[WunderCade]

Tijuana Dogs! I have the recipe on my blog http://snacktivism.blogspot.com

Holy fucken heart attack, Batman! 

[Kemet]

Copy of a classic;

Homemade hamburger helper. 

This is a super simple recipe and you can cut the MSG out of the boxed version. This will serve 2 normal people or 1 very hungry person. (Im 6' 180 and have eaten it all)

1lb/0.5kg hamburger - Brown it in a large frying pan (need a cover) and skim off the fat if you care then throw on a pinch of pepper (that means only a little).

Leave the hamburger in the frying pan and dump in a mix you prepped while the hamburger was sizzling.  That mix is to use a mixing bowl and throw in two cups of beef broth and four cups of water.  This ratio can be changed to reflect how beefy you like it.  Use low sodium broth because you are going to add a 1/2 tsp of onion salt (again this is to taste).  That covers all of the flavor really but it needs to be thickened so find some flour and add dump in two tbsp.  The more you add the thicker the sauce will be and visa versa. Mix this all up really well so that its even then dump into the pan with the hamburger.

Add in wide egg noodles to fill up the pan with the hamburger and mix without the noodles really sticking up much from the liquid.  Bring the the whole mess to a boil then reduce the temp to a simmer and cover.  Come back every few mins to stir if your pan isnt very good  because it will stick.

Once the noodles are cooked to the texture you like youre done.

[Kemet]

Add of a favorite dessert;

KETTLE CORN

Probably a few variations on this but this is the kind of easy stovetop version.

OK Bust out with an older, medium sized pot that isnt your fav or anything because you can screw this up.  Start out by thinking about the normal way you make stovetop popcorn. If you dont know that then look at the following science;

Need - 1/2 cup popcorn kernels
           1/2 cup sugar
           cooking oil
           pot (that you cook with) RIP ODB

Put burner just a bit shy of full heat (like 80% stoves vary quite  bit- prob like 5 million degrees or something). Add a few mils (1/8 inch) or so of cooking oil (I prefer peanut oil but any will work with some flavor changes)- enough to almost cover a popcorn kernel in across the whole bottom of the pot.
 
SERIOUS  - Cover this right away and do not walk away or leave unattended as working with heated oils is dangerous to children and your smoke detector.

 Allow this to heat a bit but not to the point that it smokes.  Smoking is bad for the aforementioned detectors but also for the health due to this being an indication of hydrogenation (this serous too).  Throw in enough kernels to cover the bottom and put the cover back on.

Leave that alone and in a few minutes you'd have popcorn but add sugar and you have kettle corn.

This is the trick and it cant really be written out because it depends on how hot youre own stove is.  Just at the moment the popcorn is about to start popping (a clear lid helps with this) you have to pour in the same volume of sugar as you put in of popcorn. 

If you put in 1/2 cup of popcorn then while its heating have 1/2 cup of sugar ready to go.  When you see or hear that first pop then throw in the sugar .  This will quickly lower the temp in the pot and stop the popping.  But what will happen is that the sugar will melt into a liquid and as the temp comes back up and popping begins again the popcorn will become coated in a thin layer of this liquid.  With a few seconds of the pot being taken off the stove the sugar will begin to re harden into a crunchy, sugar shell on each piece of popcorn -awesome. I succeeded the first time I did and then failed to get it right the next two times - once you get it you get it.

Here the rub - if you put it in too early it'll caramelize (cool if you re making caramel corn but this can very easily become burned or bitter and is a whole other recipe) - if you put it in too late it wont properly melt so you have popcorn with dumb pieces of sugar on them -yawn.

Make this right and destroy diets (the calories are crazy) - I love it with salt on top of the sugar (try it -it sounds strange but kicks ass).

[Arcadiac]

One of my earliest jobs was at Kaelin's restaurant here in Louisville.
This is one of their most popular items, great just with butter.

Southern Fried Biscuits (because everything tastes better fried!)

1 or more cans of biscuits, (homemade is better)
Deep fryer with oil of choice, I use canola

Heat oil as you would to deep fry anything else.
Seperate biscuits, carefully drop into hot oil.
Cook one side for a minute or so until brown.
Use metal spoon to turn the biscuits,
they will flip easily and stay uncooked side down.

Take cooked biscuits out of oil and drain in fry basket then blot gently
between paper towel sheets to remove as much oil as possible.

When cool enough to handle. split them and put butter, jam, jelly, honey or whatever topping you like in it. 

Or fill with cooked scrambled eggs, cheese and of course, BACON!!

Another variation is to dip the cooked biscuits
in powdered or cinnamon sugar, mmmdonuts!

Great for a snack or even for breakfast.

Enjoy!  ARCADIAC!

[Silas (son of Silas)]

VEGETARIAN SAUSAGE, ONION AND TOMATO TART
********************************************

Serves 8-12
Comfort food at its best! Serve with roast potatoes and steamed broccoli.

Pastry
100g (4oz) plain flour
100g (4oz) self-raising flour
100g (4oz) vegetable margarine
pinch of salt
75ml (3fl oz) cold water
(or buy Jus-Rol shortcrust ready-made
pastry from most supermarkets)

Filling
2 tbsp sunflower or olive oil
6 veggie sausages*
2 medium onions, sliced into rings
100g (4oz) mushrooms, chopped
1 x 400g tin chopped tomatoes, drained slightly
2 tsp bouquet garni or mixed herbs
salt and black pepper
1. Make the pastry by sieving both flours in to a large bowl (or use ready-made pastry). Add the pinch of salt.
2. Place the margarine in to the centre of the flour, coat it in the flour and then break it up in to smaller pieces. Rub the margarine gently in to the flour until the mixture resembles fine breadcrumbs.
3. Add the water gradually until you have a moist, but not sticky, dough (add more flour if necessary).
4. Cover and place in the fridge while you make the filling.
5. Preheat the oven to 375ºF/190ºC/ Gas Mark 5.
6. Chop the sausages in to thick pieces (let them defrost first if frozen). Heat the oil in a frying pan and add the sausages. Fry them for a few minutes, turning frequently until cooked through. Remove them from the frying pan and put to one side.
7. Gently cook the onions in the frying pan (add a touch more oil if needed) until the pan is full of separated caramelised rings. Add the mushrooms and herbs and cook until the mushrooms are a light golden brown.
8. Remove from the heat and add the tomatoes, sausages, salt and pepper. Mix through gently.
9. Grease a 10 inch flan dish.
10. Flour a work surface then remove the pastry dough from the fridge and knead gently.
11. Roll out on the floured surface in to a large circle, about 2-3 inches bigger than the base of the flan dish.
12. Lift up the pastry gently and carefully place it in to the dish. Ease the pastry down around the inside rim then splay over the edges. Roll the rolling pin over the top of the flan dish so that you have a perfectly neat pastry case. Trim the edges.
13. Spoon the filling in to the pastry case, pat down gently and smooth out evenly.
14. Bake in the centre of the oven for 30 minutes.

[Vamp RN]

This is a recipe that I stole from BlkDog 7

Homemade Sliders

Ingredients:
2 lbs of hamburger
24 neutral tasting dinner rolls
2 cans of cream of onion soup
Kraft cheese
Pickles
3 large onions

Take fresh hamburger place in bowl.  Mix with cream of onion soup.  Spread meat mix out on baking sheet.  Cook for ~15 minutes on 420.  While cooking take dinner rolls and split to make mini burger buns.  Dice onions and saute with butter.  Once hamburger is done remove from oven and carfully drain excess grease.  Use pizza cutter to slice into 24 squares.  Place patties on buns top with sauteed onions, cheese, and pickles.  Children and fat guys love them.