Recipe Thread!

[member006]

Vegetarian Mexican Taco Dinner

Meatless Tacos Vegetarian Fair. Ingredients


1/2 cup water
1/4 cup lentils, rinsed and drained
1/4 cup chopped onion
8 taco shells
1 8-ounce can tomato sauce
1/2 of a 1-1/8- or 1-1/4-ounce envelope (5 teaspoons) taco seasoning mix
8 ounces firm or extra-firm tub-style tofu (fresh bean curd), drained and finely chopped
1-1/2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup shredded cheddar cheese
1/2 cup bottled salsa (optional)

View recipe details 1. In a medium saucepan combine water, lentils, and onion. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until lentils are tender and liquid is absorbed. Meanwhile, heat taco shells according to package directions.

2. Stir tomato sauce and taco seasoning mix into lentils. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tofu; heat through. Spoon into taco shells. Top with lettuce, tomato, and cheese. If desired, serve with salsa.

3. Makes 8 tacos

4. Bulgur Tacos: Prepare as above, except increase water to 3/4 cup and substitute bulgur for lentils. Simmer water, bulgur, and onion, covered, for about 15 minutes or until bulgur is tender and liquid is absorbed.

Per bulgur taco: 143 calories, 7 g total fat (2 g sat. fat), 7 mg chol., 460 mg sodium, 16 g carbo., 2 g dietary fiber, 6 g protein.
Daily Values: 4% vit. A, 6% vit. C, 9% calcium, 6% iron.
Exchanges: 1 Starch, 0.5 Lean Meat, 1 Fat

5. Vegetable Tacos: Prepare as above, except stir 1 cup frozen whole kernel corn and 3/4 cup shredded carrot into the tomato sauce mixture. Increase number of taco shells to 12.

Per vegetable taco: 133 calories, 6 g total fat (2 g sat. fat), 5 mg cholesterol, 326 mg sodium, 17 g carbo., 3 g dietary fiber, 6 g protein.
Daily Values: 46% vit. A, 6% vit. C, 7% calcium, 6% iron.
Exchanges: 1 Starch, 0.5 Lean Meat, 0.5 Fat


Note: I must have meat, but do have the utmost respect for a vegetarian. I wish I could do it.

 

[negator]

Tuna Salad

Note: I must have meat.

thank you for that. . .

who likes tuna salad? here's a "recipe". the basic idea is to substitute fresh, poached tuna for canned. here's how (roughly):

poached tuna

tuna - your choice. fresh or fresh-frozen. ahi or albacore steak. FISH MUST NOT SMELL "FISHY"
salt
herbs/garlic (optional)
white **** or lemon (optional)

fill a large skillet half-way with salted water, enough to completely cover fish.
add an acid if you like, **** or lemons.
add herbs - your choice. i like rosemary.
bring to a simmer.
add the fish - do not cover
..the temperature of the fish will stop the simmer. leave it on heat for 2-3 mins. turn off heat and let fish sit in liquid for another few minutes.
remove and let cool to approximately room temperature.
hand crumble into a bowl, fairly large pieces.

proceed with your favorite tuna salad recipe, but it's important that the tuna contain some largish chunks.

tuna salad

i prefer my salad simple, without any overpowering flavors ( read: relish ). real mayo, finely chopped onion and celery, coarse black pepper, salt.
mix by hand(s)

other suggested ingredients: green onion. jalepeno.

i've had recipes with raisins, apples, walnuts. i do not recommend these at this time.

bread. toasted french or sourdough, of course!

you could make a melt, but i like to keep it simple, and we've already gone too far. . .

 

[JJzangel]

snicker salad


5-6 snicker bars

4-5 apples any kind.( i use granny smith and gala)

1 or 2 boxes vanilla instant pudding (i buy the big box and a small box)

2 tubs of cool whip


slice and cube apples and snicker bars ,add to bowl. mix in cool whip and pudding. serve cool.


hope who ever my try it likes it. it's a hit where ever i take it.

 

[ChefChiTown]

Aaaaaah, a chef's ***** come true...a cooking thread on a porn website. Niiiice.

Here's an extremely simple recipe that I made up a while ago. Enjoy!

Ingredients:

2 Pork Loin Cutlets (about 1 inch thick)
2 Cups Orange Soda
2 TBL Red **** Vinegar
1 TBL Thyme
1 TBL Sage
2 TBL Sugar
2 Oranges, supreme (if you don't know how to supreme an orange, go here)
Salt and pepper TT (to taste)

Method:

Preheat oven to 350 degrees.

While oven is preheating, supreme your oranges and set segments aside. Combine soda, red **** vinegar, thyme, sage and sugar into bowl, mix and set aside.

Season your pork loin cutlets with salt and pepper to your desire. Over high heat, sear the pork loin cutlets in a saute pan until GBD (golden brown and delicious). Check the internal temperature of the pork. If your pork is not at around 152-155 degrees, put it in the oven until it reaches this temperature (saute pan and all). Carry over cooking will bring the pork to around 160 degrees, which is completely safe to eat it at.

Remove the pork from the pan and set aside, wrapped in foil. Put the saute pan back over high heat and deglaze with the soda mixture. Add orange segments. Bring the mixture to a boil and let it reduce until it's nappe (can coat the back of a spoon). Slice pork and serve with sauce on the side.

I like to serve this dish with either sauteed spinach or brocolli/cheddar rice.

 

[ZoWhat]

Grilled Slow-Cooker Ribs



3 1/2 pounds pork loin back ribs

1/4 cup packed brown sugar

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons liquid smoke

2 cloves garlic, finely chopped

1 medium onion, sliced

1/2 cup cola

1 1/2 cups barbecue sauce



1. Spray inside of 4- to 5-quart slow cooker with cooking spray.

2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.

3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

Great recipe. I printed it out and put it on my fridge. I've done the slow cooker ribs many times ....especially during football season. You forgot one important detail ---- leave the house for 8 hours. The smell of slowcooking bbq ribs is something that drives me crazy. The waiting is a killer.

Good job!!

 

[slowhand]

Great recipe. I printed it out and put it on my fridge. I've done the slow cooker ribs many times ....especially during football season. You forgot one important detail ---- leave the house for 8 hours. The smell of slowcooking bbq ribs is something that drives me crazy. The waiting is a killer.

Good job!!

Thanks Zowhat.

 

[slowhand]

Beef Stew

14 1/2 ounces tomatoes, canned, diced, undrained
1 cup water
3 tablespoons tapioca
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds stew meat, cut in 1-inch cubes
4 carrots, cut in 1-inch chunks
3 potatoes, peeled and quartered
2 celery ribs, cut in 3/4" chunks
1 onion, cut into chunks
1 slice bread, cubed


In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and pepper. Add remaining ingredients, mix well. Pour into a greased 13-in. x 9-in. x 2-in. or 3-qt. baking dish. Cover and bake at 3750 for 1 3/4 to 2 hours or until meat and vegetables are tender. Serve in bowls. Yield: 6-8 servings.

 

[ZoWhat]

I'm getting hungry!! Nice stew recipe.

Maybe we should make a recipe book and sell it on Ebay.

 

[ChefChiTown]

Maybe we should make a recipe book and sell it on Ebay.

I'm in. We could also make an instructional video where some of the Freeone's girls wear sexy outfits (or none at all) and show people how to make our recipes.

Think of all the innuendos we could use.

 

[ZoWhat]

I'm in. We could also make an instructional video where some of the Freeone's girls wear sexy outfits (or none at all) and show people how to make our recipes.

Think of all the innuendos we could use.

Great idea with using Freeones babes. The only problem would be everyone would think its Free because of the name Freeones.

 

[slowhand]

Hey that's not a bad idea you two have I'm in.

 

[ChefChiTown]

Great idea with using Freeones babes. The only problem would be everyone would think its Free because of the name Freeones.

Yeeeeah, that's a good point. Maybe we could convince Freeones to change their name to "Moderately-priced-ones".

 

[member006]

Think of the burn hazards. Nahhhh Don't want to mess up those bods.

LL

 

[squallumz]

made the recipe i posted last night, it was a hit again.

 

[ZoWhat]

Farmer's Casserole

Hint: Layer ingredients in a baking dish the night before, then cover and refrigerate. In the morning pop the casserole into the oven about an hour before serving. Ingredients

2 1/2 cups frozen shredded hash brown potatoes, or Tater Tots
3/4 cups shredded Monterey Jack with (optional) jalapeno peppers
1 pkg. Knorr's Leek Soup mix
1 cup chopped fully cooked ham or Canadian bacon (optional)
1/4 cup sliced green onion
4 beaten eggs or 1 cup egg substitute
1 - 12 oz. can evaporated milk (or 1 ½ cup evaporated skim milk)
1/4 tsp. pepper
1/8 tsp. salt
1/2 lb. asparagus or mushrooms, washed and cut into 1" pieces
4 to 5 tomatoes, coarsely chopped

Spray a 2-quart square baking dish with Pam. Arrange potatoes evenly in the bottom of the dish. Sprinkle cheese, ham, green onion over all. In a mixing bowl combine eggs, milk, pepper, salt, soup mix. Pour over mixture in baking dish. Sprinkle with Crazy Jane's salt and/or Mrs. Dash. Cover with foil or plastic wrap and refrigerate overnight. ext morning bake uncovered at 350 for 1/2 hour. Remove from oven; add asparagus or mushrooms and tomatoes. Bake for another ½ hour until golden brown. Let stand 5 minutes before serving.

LL:angels:

That sound delish. Wish I could make a single serving. Leek Soup Mix....yummy!!!

 

[member006]

That sound delish. Wish I could make a single serving. Leek Soup Mix....yummy!!!

That's easy, reduce all ingredients down to 1/4 of original amount. Reduce size of bake dish by the same. I do it all the time with recipes when I cook for just myself.

LL

 

[ZoWhat]

made the recipe i posted last night, it was a hit again.

Is this a secret recipe because I can't find in the forum.

 

[slowhand]

Tuna Burgers



1 lb. tuna, cut into 2-inch pieces
1 small onion, finely chopped
3 scallions, green parts only, coarsely chopped
2 tbsp. garlic, finely chopped
2 tbsp. fresh ginger, finely peeled and chopped
1/4 c. cilantro, chopped
1 tbsp. Dijon mustard
1 tsp. salt
dash of hot sauce

1/2 c. flour for dredging
1 tbsp. salt
cooking oil
4 hamburger buns






1. Combine first set of ingredients in the bowl of a food processor and pulse until finely chopped - about 6 pulses. Do not overprocess.

2. Shape the mixture into 4 burgers. Set these on a plate so they are not touching, cover well with plastic wrap, and refrigerate for 1 hour.

3. Measure the flour and remaining 1 tbsp. salt into a large shallow bowl or pie plate and whisk together. Dredge the tuna burgers in the flour mixture so they are lightly dusted on both sides.

4. Place a skillet, preferably cast iron, over medium-high heat, add the oil, and let it get hot - about 2 minutes.

5. Arrange the burgers in the pan so they aren't touching. Cook uncovered for 2 minutes. Turn and cook about 2 minutes more. The burgers should be rare to medium-rare.

6. Serve on a hamburger bun.

 

[member006]

this is up my alley. im a cook afterall.

ever had chicken adobo? well you will now. its the national dish of the philippines. (and very tasty)

get some chicken, cube it.
brown it in oil well, and some whole cloves of garlic halfway through (5 will do)

transfer the cooked chicken and garlic into a pot.
add a 1 to 1 ratio of soy sauce and white vinegar (at least a cup each) into the pot with chicken. (it should about cover the chicken)

add a handful of whole peppercorns, a couple of bay leafs and bring to boil, then immediately simmer for about 30 hour to 40 mins.

serve on steamed rice and add plenty of sauce from pot. mmmmm tasty!

Is this a secret recipe because I can't find in the forum.

OK now this is freaky, I looked for the recipe for you. Came back and clicked quote for your post and the recipe was in the reply box already. I didn't even paste it. Something is happening in this forum that is weird as hell. :dunno:

LL

 

[negator]

OK now this is freaky, I looked for the recipe for you. Came back and clicked quote for your post and the recipe was in the reply box already. I didn't even paste it. Something is happening in this forum that is weird as hell. :dunno:

LL

it's the vinegar stroke i tell ya. . .