Recipe Thread!

[big lu]

Oriental Chicken Salad

The Dressing:
3/4 Cup Honey
1/3 cup White Vinegar
1/3 Cup Mayonnaise
1/4 Cup Grey Poupon Dijon Mustard
1/4 Tsp Sesame Oil

Using an electric mixer or blender blend together all ingredients for the dressing in a small or medium bowl. Place dressing in refrigerator to chill while you prepare the salad.

Chicken:
save time and buy frozen chicken strips :tongue:

Salad Greens:
3 cups chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped Napa cabbage
1/2 cup carrot julienne or shredded
6 green onion, sliced small pieces
1 cup sliced almonds
1 bag chow mien noodles (the crunchy ones)

Prepare the salad by tossing romaine, red cabbage, Napa cabbage & carrot all together. Place lettuce mixture on individual plates. Sprinkle green onion on top, then almonds, chow mien noodles. Cut the chicken into bite size pieces. Place the chicken on the salad forming a pile in the middle serve with the salad dressing on the side.

 

[sputnikgirl]

I don't know any good recipes, because I don't know how to cook much of anything. My boyfriend has worked in the restaurant biz (as a cook) for 15 years, so he does all the cooking.

 

[Becks...poamr]

I have the following recipes all typed out if anyone's interested.

• Southwest Grilled Vegetable Quesadilla Cups
• Plantain and Black Bean Tacquitos
• Tex-Mex Chicken and Monterey Jack Melt
• Kamut Vegetable Spiral Pasta Salad
• Garlic Mojo Shrimp over Fresh Orange Basmati Brown Rice
• No-Bake Cranberry Flax Seed Treats
• Brie and Pistachio Crescents
• Strawberry Poppy Seed Spinach Salad
• Toasted Almond Chutney Glazed Ham
• Sauteed Escarole with Lemon, Toasted Panko Breadcrumbs and Pine Nuts
• Farmhouse Aged White Cheddar Mashed Potatoes
• Caramelized Banana Toffee-Crunch Ice Cream Pie
• French Mediterranean Warm Ratatouille Garlic Appetizer Toasts
• Authentic Greek Salad
• Lemon and Garlic-Roasted Cornish Game Hens with Moroccan Vegetable Couscous
• Greek Honey, Walnut and Yogurt Bliss

 

[slowhand]

They sound good go ahead and put them up becks. :thumbsup:




Speedway Pasta Salad


1 package (16 ounces) wagon wheel pasta or rotini pasta

1 can (8 ounces) tomato sauce

1 cup reduced-fat Italian dressing

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1 tablespoon fresh dried oregano leaves or 1 teaspoon dried oregano leaves

1 cup sliced fresh mushrooms

5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)

1 large peeled or unpeeled cucumber, coarsely chopped (1 1/2 cups)

1 medium red onion, chopped (1/2 cup)

1 can (2 1/4 ounces) sliced ripe olives, drained





1. Cook and drain pasta as directed on package. Rinse with cold water; drain.

2. Mix tomato sauce, dressing, basil and oregano in large bowl. Add remaining ingredients; toss.

3. Cover and refrigerate about 2 hours or until chilled but no longer than 48 hours.

 

[Becks...poamr]

They sound good go ahead and put them up becks. :thumbsup:

Here's the first three or so...

Southwest Grilled Vegetable Quesadilla Cups

8 (6 inch) flour tortillas
1 cup shredded Pepper Jack cheese, divided
1½ cups diced assorted grilled vegetables
½ cup picante sauce
1 (16 oz.) jar of black bean and corn salsa
½ cup medium chunky salsa
2 roma tomatoes, diced
2 scallions, thinly sliced

1. Preheat oven to 350ºF. Coat muffin cups with nonstick cooking spray; set aside.

2. To create the tortilla cup, soften 1 tortilla by holding it over simmering water to steam or microwave a few seconds. Immediately fold in half and in half again; gently press it into the bottom and up the sides of a muffin cup. Repeat with remaining tortillas to make 8 tortilla cups.

3. Bake cups for 5 minutes. Remove from oven and sprinkle 1 tablespoon of the cheese into each shell; set aside.

4. In small saucepan combine diced vegetables and picante sauce; mix well. Place over medium-low heat and cook until hot throughout, stirring constantly. Spoon mixture evenly into tortilla cups.

5. Top vegetable mixture with layer of black bean and corn salsa and layer of chunky salsa.

6. Place in oven and bake 10 minutes or until heated through.

7. Remove from oven and immediately top with remaining cheese, diced tomatoes and scallions. Serve hot, warm or at room temperature.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Plantain and Black Bean Tacquitos

2 large green (unripe) plantains, with peel
¾ cup all-purpose flour
1 tsp. salt
1 tsp. sugar
1 cup black bean dip
1 whole pepper from canned chipotle pepper in adobo
1 qt. grapeseed oil
1 jar medium chunky salsa

1. Preheat oven to 350ºF. Cut plantains lengthwise in half, remove ends and make shallow incision down the length. Place on baking sheet; bake until soft, about 45 minutes. Allow to cool completely; peel.

2. Puree plantains in food processor while gradually adding flour, salt and sugar; continue to process until plantain dough forms a ball. Divide into 18 equal portions and roll into balls with floured hands.

3. In clean food processor, process black bean dip and chipotle pepper to make paste. Place plantain dough balls between plastic wrap and flatten into patties with your hands. Spread 1 teaspoon bean puree on dough, leaving a border. Roll up dough like a small cigar and press ends firmly to close; place seam side down on floured surface.

4. Place oil in heavy-bottomed pot and heat. Drop dough rolls into oil and fry a few at a time until golden. Drain on paper towels and serve with salsa.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tex-Mex Chicken and Monterey Jack Melt

4 (5- to 6-oz.) boneless, skinless chicken breast halves
1 jar mild chunky salsa
1 cup chopped onion
1 (4 oz.) can diced green chile peppers
2 (8 oz.) cartons sour cream
1 cup salsa con queso
12 (6 inch) corn tortillas, torn into quarters
2 cups shredded Mexican-blend cheese
2 tsp. cumin
chopped fresh tomatoes

1. In large saucepan combine chicken and 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, 15 to 20 minutes or until chicken is no longer pink. Remove chicken, let cool and chop.

2. Strain liquid into large clean bowl. Measure 2 cups liquid and place in large saucepan.

3. Add mild salsa, onion and chile peppers to saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes. Remove from heat. Stir in sour cream and salsa con queso. Set aside.

4. Preheat oven to 325ºF. Layer half of the tortilla quarters, chicken, salsa mixture and cheese in greased 3 quart rectangular baking dish. Repeat layers. Bake, uncovered, 30 minutes or until heated through. Garnish with chopped tomato.

 

[gunslingingbird]

Garlic Mojo Shrimp over Fresh Orange Basmati Brown Rice

That sounds great! I can't wait for the recipe.

 

[sputnikgirl]

White Trash Hummus:
2 cans chickpeas
1 jar "all natural" peanut butter, any brand (No hydrogenated oils or sugar added)
lemon juice
hot sauce
parsley
garlic

In food processor, grind chickpeas until they form a smooth paste. Add peanut butter (in small increments), lemon juice, hot sauce, parsley, and garlic to taste. Hummus can be used as a meat substitute for vegetarians, or as a dip to accompany crackers, vegetables, etc. I call this "white trash" because the original recipe calls for tahini, which is a sesame seed paste. However, if you live in a rural area, there's no way you're going to find it at your local grocery store...so raw peanut butter can be used as a substitute.

 

[Becks...poamr]

That sounds great! I can't wait for the recipe.

Garlic Mojo Shrimp over Fresh Orange Basmati Brown Rice

1 tbsp. olive oil
3 cloves garlic, minced
1 lb. medium shrimp, peeled and deveined
1 tsp. oregano
¼ tsp. cumin
¼ tsp. red pepper flakes
Juice of 1 large orange
Juice of 1 small lemon
3 tsp. grated orange zest, divided
Cooked brown basmati rice
3 tbsp. chopped fresh parsley

1. Heat oil in large skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Immediately add shrimp; cook and stir 3 minutes or until shrimp begin to turn opaque.

2. Add oregano, cumin, red pepper flakes, orange juice, lemon juice and 1 tsp. of the orange zest. Cook and stir 2 minutes or until shrimp are cooked through.

3. Meanwhile, in medium bowl, toss cooked rice with remaining 2 tsp. orange zest and chopped parsley. Season with salt and pepper to taste. Serve garlic mojo shrimp over the rice.

 

[gunslingingbird]

Garlic Mojo Shrimp over Fresh Orange Basmati Brown Rice

1 tbsp. olive oil
3 cloves garlic, minced
1 lb. medium shrimp, peeled and deveined
1 tsp. oregano
¼ tsp. cumin
¼ tsp. red pepper flakes
Juice of 1 large orange
Juice of 1 small lemon
3 tsp. grated orange zest, divided
Cooked brown basmati rice
3 tbsp. chopped fresh parsley

1. Heat oil in large skillet over medium-high heat. Add garlic; cook and stir 30 seconds. Immediately add shrimp; cook and stir 3 minutes or until shrimp begin to turn opaque.

2. Add oregano, cumin, red pepper flakes, orange juice, lemon juice and 1 tsp. of the orange zest. Cook and stir 2 minutes or until shrimp are cooked through.

3. Meanwhile, in medium bowl, toss cooked rice with remaining 2 tsp. orange zest and chopped parsley. Season with salt and pepper to taste. Serve garlic mojo shrimp over the rice.

That sounds delicious! I'll have to try it. Thanks!

 

[Becks...poamr]

That sounds delicious! I'll have to try it. Thanks!

You're welcome.

It got rave reviews at the class, BTW.

 

[slowhand]

Inside-Out Taco Salad Wraps




Dipping Sauce1 cup Old El Paso Thick 'n Chunky salsa

1/2 cup peach preserves

1/2 teaspoon liquid smoke

1/2 teaspoon Worcestershire sauce


Wraps

2/3 cup diced peeled jicama

2 teaspoons fresh lime juice

1 ripe large avocado, pitted, peeled and coarsely chopped

1 container (18 oz) Old El Paso® refrigerated taco sauce with seasoned ground beef

1 3/4cups coarsely crushed tortilla chips

1/4 cup chopped green onions (4 medium)

1 can (2.25 oz) sliced ripe olives, drained

1/2 cup finely shredded sharp Cheddar cheese (2 oz)

1/4 cup coarsely chopped fresh cilantro

12 large leaves Bibb lettuce, rinsed, patted dry with paper towels





1. In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice. Heat taco sauce with ground beef in microwave as directed on container.

2. On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese. Sprinkle cilantro over top. On large plate, arrange lettuce leaves.

3. To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce.

 

[slowhand]

Spicy Turkey Burgers with Pickled Onions





1. 1 cup red-wine vinegar
2. 2 tablespoons packed brown sugar
3. 1/2 teaspoon salt
4. 1/4 teaspoon ground allspice
5. 1 small red onion, halved and very thinly sliced
6. 1 pound 93%-lean ground turkey
7. 2 tablespoons chopped fresh cilantro
8. 1 1/2 teaspoons ground cumin
9. 1/2 teaspoon ground chipotle pepper
10. 1/2 teaspoon salt
11. 1/8 teaspoon ground allspice
12. 1 teaspoon canola oil
13. 4 whole wheat buns, split
14. 8 teaspoons reduced-fat mayonnaise, divided




1. To prepare pickled onions: Whisk vinegar, brown sugar, salt and allspice in a medium glass bowl. Microwave on High until the mixture boils, 2 to 3 minutes. (Alternatively, bring the mixture to a boil in a small saucepan on the stove.) Add onions and toss to coat.

2. To prepare burgers: Preheat grill to high. Place turkey in a medium bowl and gently mix in cilantro, cumin, ground chipotle, salt and allspice until distributed throughout the meat. Form the mixture into 4 patties. Brush with oil.

3. Grill the burgers until cooked through and no longer pink in the center, 3 to 4 minutes per side. Meanwhile, toast buns on the grill, if desired.


4. Drain the onions, discarding the marinade. Spread 2 teaspoons mayonnaise on each bun; top with a burger and pickled onions.

 

[slowhand]

Beef Cassoulet with Herb Dumplings



1 pound lean ground beef

1 cup water

1 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

2 cloves garlic, finely chopped

1 medium celery stalk, thinly sliced (1/2 cup)

1 medium onion, chopped (1/2 cup)

1 can (15 to 16 ounces) navy or kidney beans, drained

1 can (14 ounces) beef broth

2 cups Progresso® diced tomatoes (from 28-oz can), undrained

2 cups Original Bisquick® mix

2/3 cup milk

1/4 teaspoon dried oregano leaves

1/4 teaspoon dried basil leaves




1. Cook beef in 4-quart Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

2. Stir water, 1 teaspoon oregano, 1/2 teaspoon basil, the garlic, celery, onion, beans, broth and tomatoes into beef. Heat to boiling; reduce heat.

3. Stir remaining ingredients until soft dough forms. Drop dough by 12 spoonfuls onto beef mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

 

[Fresno]

Tomatillo Salsa Verde

INGREDIENTS
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water

DIRECTIONS
1 Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
2 Using a blender, carefully puree the tomatillos and water in batches until smooth.

 

[lone gunman]

This thread is gay!
:ak47:





Kidding!
:1orglaugh:1orglaugh
I would like to know how to make something other than boiled eggs!

 

[Fresno]

Bread in a Bag

INGREDIENTS
3 cups all-purpose flour, divided
3 tablespoons white sugar
1 (.25 ounce) package rapid rise yeast
1 cup warm water
3 tablespoons non-fat dry milk
3 tablespoons olive oil
1 1/2 teaspoons salt


DIRECTIONS
1 In a large resealable freezer bag, combine 1 cup of flour, sugar, yeast and warm water. Squeeze most of the air out of the bag, and seal. Squish with your hands until the well blended. Set aside to rest for 10 minutes at room temperature, or until bubbles appear.
2 In a separate bowl, stir together 1 cup of flour, dry milk, oil and salt. Pour into the resealable bag and squeeze out most of the air. Seal, and squish until well blended. Add the last cup of flour to the bag, and continue mixing in the same manner until well blended.
3 Remove the dough from the bag, and place on a floured surface. Knead for 5 to 8 minutes. Form into a small loaf, and place in a greased 8x4 inch loaf pan. Cover with a towel, and allow to rise for about 30 minutes, or until your finger leaves an impression when you poke the top of the loaf gently.
4 Preheat the oven to 375 degrees F (190 degrees C).
5 Bake the bread for 35 minutes in the preheated oven, until golden brown.

 

[Fresno]

Eggnog Pots De Creme

INGREDIENTS

1 cup whole milk
1 cup heavy cream
6 tablespoons sugar
1 teaspoon vanilla
3 egg yolks
1 egg
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1 teaspoon dark rum (optional)
1 teaspoon brandy (optional)

DIRECTIONS

1 Preheat oven to 300 degrees F.
2 Over medium heat in a medium heavy-bottomed saucepan, bring milk, cream and sugar just to a boil. Remove from heat; stir in vanilla and let sit for 10 minutes.
3 In medium bowl, with fork, mix together yolks and egg just to break them up without incorporating a lot of air. Slowly add milk mixture, stirring with wooden spoon. Strain mixture through sieve into a pitcher; stir in nutmeg, cloves, and if desired, rum and brandy. Let mixture rest, without stirring, for 1 minute. Skim off any bubbles or foam remaining on surface.
4 Pour scant 1/2 cups of mixture into 6, 4-ounce pots de creme cups or 3-inch ramekins.
Set custards in a baking dish; fill dish with very hot tap water to come about two-thirds up sides of cups. If using pot de creme cups, cover with lids, otherwise cover pan with aluminum foil.
5 Bake 50 to 60 minutes or until custards are set. Remove from oven and water bath to cooling rack.
6 Cool to room temperature; cover and refrigerate 3 hours or overnight.
7 Serve lightly chilled.

 

[slowhand]

Slow Cooker Pizza Pork Chops



6 pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup)
2 cups tomato pasta sauce
4 cups cooked orzo
1 cup shredded mozzarella cheese (4 oz)



1. Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.

2.Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion over pork. Add pasta sauce.

3.Cover; cook on Low heat setting 4 to 6 hours.

4. Place orzo on platter. Top with pork and sauce. Sprinkle with cheese.

 

[dave_rhino]

One I just discovered:

Add thin slices of banana to a pizza. It's delicious!



To those thinking "What the fuck"... Well, pineapple is pretty popular on pizza, so why not banana?

 

[Fresno]

Ok I've got a pizza for you

Fruit Pizza

INGREDIENTS

1 (18 ounce) package refrigerated sugar cookie dough
1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese, softened

1 Preheat oven to 350 degrees F (175 degrees C).

2 On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy.

3 In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.

4 Add sliced fruit toppings of your choice. Try kiwi and mango slices arranged with different colored grapes!"