Recipe Thread!

[slowhand]

ITALIAN MEATBALLS



1 lb. ground beef
1 egg
1 c. bread crumbs (Italian seasoned)
1/2 c. milk
2 tsp. grated Parmesan cheese (optional)
1/2 tsp. oregano
1 tsp. parsley flakes
1 tsp. onion flakes, powder or salt
1/2 tsp. garlic powder




Combine ingredients. Shape into 1 1/2 inch meatballs. Place in covered skillet (fry pan) in oven 15 minutes (325-350 degrees). Do not overcook. Turn meatballs over. Cook for another 15 minutes. Drain liquid. Place meatballs in desired spaghetti sauce. Heat until sauce is hot and serve.

 

[slowhand]

Chicken Ranch Tacos



1box taco shells

3cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1package (1 oz) Old El Paso taco seasoning mix

1/2cup ranch dressing

1 1/2 cups shredded lettuce

1medium tomato, chopped (3/4 cup)

1cup shredded Cheddar cheese (4 oz)

1/4cup sliced green onions
Additional ranch dressing, if desired



1.Heat taco shells in oven as directed on box.

2.Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.

3.Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with additional dressing.

 

[slowhand]

Cheddar Melt Chili


1 lb lean (at least 80%) ground beef
3 cups hot water
1 box Hamburger Helper Cheddar cheese melt
1 cup Old El Paso Thick 'n Chunky salsa (any variety)
1/2 cup milk
1/4 to 1/2 teaspoon chili powder
2 cans (15 oz each) spicy chili beans in sauce, undrained
1/3 cup milk




1. In Dutch oven, cook beef over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.

2. Stir in hot water, sauce mix and uncooked pasta (from Hamburger Helper box), salsa, 1/2 cup milk, the chili powder and beans. Heat to boiling, stirring frequently.

3. Reduce heat; cover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender. Meanwhile, in small bowl, stir topping mix (from Hamburger Helper box) and 1/3 cup milk 30 seconds; set aside.

4. Remove chili from heat; stir. Pour topping evenly over chili, or spoon over each serving.

 

[ninetysixcavy]

Does anyone have a good recipe for potato salad? I make a decent version, but something just isn't quite there.

 

[slowhand]

Does anyone have a good recipe for potato salad? I make a decent version, but something just isn't quite there.

You can find a lot of them on line I dont have any good potato salad recipes but my mom does I try to get it and post it for you. :thumbsup:




Beefy Rice Dinner


1 (6.8 ounce) package beef flavored rice mix
1/2 pound lean ground beef
1/3 cup chopped celery
1/3 cup chopped green pepper
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup shredded Cheddar cheese


1) Prepared rice according to package directions. Meanwhile, in a large skillet, cook beef, celery and green pepper until the meat is browned and vegetables are tender; drain. Add rice, salt and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 10-15 minutes or until heated through and cheese is melted.

 

[slowhand]

Brownie Cheesecake



16 oz Cream Cheese, Softened
8 oz (1 Pk) Brownie Mix
1/2 cup Sugar
2 Large Eggs
1 tsp. Vanilla
1 c Milk Chocolate Chips, Melted



1. Grease bottom of 9-inch springform pan.

2. Prepare the brownie mix as directed on package. Pour batter into pan, bake for 15 minutes at 350F.

3. Combine sugar, vanilla, and cream cheese. Mix on medium speed with an electric mixer until well blended. Add eggs, one at a
time, mixing well after each addition. Pour cheese mixture over brownie layer.

3. Spoon melted chocolate over the cream cheese mixture, then cut through with a knife for a marble effect.

4. Bake at 350F for 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

 

[slowhand]

Pork Chop Skillet Dinner


4 pork loin or rib chops, 1 inch thick (1 1/2 lb)

1/4 cup Progresso beef flavored broth or chicken broth (from 32-oz carton)

4 medium potatoes, cut into fourths

4 small carrots, cut into 1-inch pieces

4 medium onions, cut into fourths

3/4 teaspoon salt

1/4 teaspoon pepper
Chopped fresh parsley, if desired.




1.Remove fat from pork. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 5 minutes, turning once, until brown.

2. Add broth, potatoes, carrots and onions to skillet. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender and pork is slightly pink when cut near bone. Sprinkle with parsley.

 

[slowhand]

Almost Stuffed Peppers



1 pound ground beef
2 cups water
1 (14.5 ounce) can diced tomatoes, undrained
1 large green pepper cut into 1/4-inch slices
1 medium onion, thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon Italian seasoning
1/2 teaspoon pepper
1 1/2 cups uncooked instant rice



1. In a large skillet, brown beef; drain. Set beef aside and keep warm.

2. In the same skillet, combine water, tomatoes, green pepper, onion and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender.

3. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. Stir in beef; return to the stove and heat through.

 

[Fresno]

Blueberry Muffins

INGREDIENTS

1 cup milk
1 egg
1/3 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup white sugar
1/2 cup fresh blueberries

DIRECTIONS

1) Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
2) In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are
3) Bake for 20 minutes. Serve hot.

 

[slowhand]

Beefy Bean Soup



1 tablespoon vegetable oil

3/4 pound beef stew meat, cut into 1-inch pieces

1 medium onion, chopped (1/2 cup)

3 cups Progresso beef flavored broth (from 32-ounce carton)

1 cup dry white wine or Progresso beef flavored broth

2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves

1/4 teaspoon pepper

1 bay leaf

2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained

4 medium carrots, cut into 1-inch pieces

2 medium celery stalks, cut into 1-inch pieces

Chopped fresh parsley, if desired

Crumbled cooked bacon, if desired



1. Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.

2. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.

3. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.

 

[slowhand]

Stuffed Cheesy Shells


21 pieces jumbo pasta shells, cooked
2 tablespoons onion powder
3 cups homemade spaghetti sauce or store bought spaghetti sauce, divided
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1 1/2 lbs low-fat tofu, mashed
1/2 teaspoon basil
2 teaspoons parsley
2 tablespoons fat-free parmesan cheese



1 Preheat oven to 350 degrees.

2 Spread two cups spaghetti sauce in a 13x9 inch pan and set aside.

3 Add 1/2 cup water to remaining sauce and set aside.

4 In a large mixing bowl, combine tofu, parsley, onion powder, salt, garlic powder, and basil. Mix well.

5 Fill cooked shells with tofu mixture.

6 Place shells into baking pan.

7 Pour remaining 1 cup spaghetti sauce with 1/2 cup water over the top.

8 Sprinkle parmesan cheese over top of spaghetti sauce.

9 Bake for 25 minutes or until bubbly.

 

[slowhand]

Ham and Potato Soup



3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk




1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

 

[Juiceman]

Here you go...my contribution to this thread. goto this site:

www.robbiehaf.com

in the middle column click-on : copycat recipes, you'll be amazed what is there...enjoy!

 

[slowhand]

Old Fashioned Scalloped Potatoes



3 tablespoons butter

3 tablespoons flour

1 1/2 teaspoon salt

1/4 teaspoon pepper

3 cups milk

9 medium potatoes

2 tablespoons minced onion

1 1/2 cup American cheese

1) In 2 quart saucepan over medium heat, melt butter. Stir in flour, salt and pepper until blended; continue cooking 2 minutes, stirring constantly. Gradually stir in milk and cook until sauce is thickened and smooth, stirring constantly. Remove from heat and set aside; stirring occasionally to keep skin from forming on sauce surface. Peel potatoes, slice thinly. In greased 2-quart baking dish, arrange 1/2 the potatoes, sprinkle with 1/2 the onion; pour 1/2 sauce over top. Repeat with remaining potatoes, onion and sauce. Cover with aluminum foil and bake at 350 degreed for 1 hour. Uncover and bake for 1 hour longer or until potatoes are fork tender and top is brown.

 

[ninetysixcavy]

Here is Bobby Flay's recipe for BBQ sauce from his Mesa Grill cookbook. I can't wait to try this one, it looks good:

by Chef Bobby Flay

Chipotle-Molasses BBQ Sauce

Yield: About 5 1/2 cups


2 Tablespoons unsalted butter
1 large Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 cups canned plum tomatoes and juices, puréed
2 cups water
1/4 cup ketchup
1/4 cup red wine vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons dark brown sugar
2 Tablespoons honey
1/4 cup molasses
1 Tablespoon Dijon mustard
3 Tablespoons ancho chile powder
2 chipotle chiles, canned
Salt and freshly ground pepper

Heat the butter over medium heat in a heavy-bottomed medium sized saucepan. Add the onions and garlic and cook until translucent, 3-4 minutes. Add the tomatoes and water and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 20 minutes, stirring occasionally. Transfer the mixture to a food processor and purée until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Will keep for 1 week in the refrigerator stored in a tightly sealed container.

 

[ChefChiTown]

Gratin Dauphinois
AKA - The best cheese potatoes you'll ever eat!!!

Ingedients

3 LB Russet Potatoes (you can use red potatoes if you like)
3/4 lb Gruyere Cheese, grated
2 C Heavy Cream
1 C Milk
3 Egg Yolks
1/4 C Parmesan Cheese, grated
Salt
Pepper
Nutmeg
Butter

Equipment

Knife
Whisk
Disposable, Foil Baking Pan
Aluminum Foil
Small Sauce Pan
Mixing Bowl

Instructions

- Preheat oven to 350
- Lightly butter the bottom and sides of the baking pan
- Peel the potatoes and cut into 1/8" slices
- Place the potato slices into the baking pan, making a circle pattern, slightly overlapping each slice
- Lightly salt, lightly pepper and add a very, very small pinch of nutmeg
- Sprinkle a little bit of Gruyere over potatoes
- Repeat this process, layering the potatoes, salt, pepper, nutmeg and Gruyere
- In a sauce pan, combine the milk and half of the cream, bring to a simmer
- In a mixing bowl, combine the egg yolks and the other half of the cream, whisk together
- Temper the egg yolk mixture by slowly adding some of the milk/cream combination into the bowl, whisking continuously
- Add the egg yolk mixture into the sauce pot with the milk and cream, whisking, until combined
- Pour the liquid mixture over the potatoes until the liquid barely covers the top layer of potatoes
- Cover with aluminum foil and bake for about 35 minutes, or until cream mixture has begun to set up
- Uncover, top potatoes with Parmesan cheese and cook (uncovered) until cheese is golden brown

 

[ChefChiTown]

Broiled Strip Steak w/ Maitre d'Hotel

Maitre d'Hotel
AKA - Hotel Butter

1/4 lb Butter (unsalted)
1/8 C Parsley, minced
1/2 oz Lemon Juice
Salt, very small pinch
Pepper, very small pinch

- Combine all ingredients in mixing bowl, making sure that everything is evenly incorporated
- Wrap butter in wax paper and roll into a log
- Refrigerate for 2 hours
- Slice 1/4 thick "rounds" of butter as needed

Ingredients

2 10oz Strip Steaks
Salt, TT (to taste)
Pepper, TT
Vegetable Oil
2-4 rounds of Maitre d'Hotel (should be cold)

- Trim steaks of excess fat, if necessary
- Rub steaks with oil, season with salt and pepper
- Cook on grill or under broiler until desired internal temperature is reached
- Let steak rest for 5 minutes
- Top with Maitre d'Hotel (should be cold when added) and let the butter melt over the steak



Charbroiled Sirloin w/ Blue Cheese Butter
This isn't a recipe of mine, as I am allergic to penicillin and can't eat blue cheese. I e-mailed a good friend of mine who I've known since culinary school and this is the recipe that he sent me. He says it's good and I believe him.

Blue Cheese Butter

1/4 lb Butter (unsalted)
4 oz Blue Cheese
Salt, very small pinch
Pepper, very small pinch

- Combine all of the ingredients in a mixing bowl and combine
- Wrap butter in wax paper and roll into a log
- Refrigerate until set
- Cut as needed

Ingredients

2 8oz Sirloin Steaks
Salt, TT
Pepper, TT
Vegetable Oil
Blue Cheese Butter, TT

- Trim steaks of excess fat, if necessary
- Flatten steaks to 1/2" thickness by placing them between two places of plastic (which have been lightly sprinkled with water), and pounding them with either the flat side of a chef's knife or a tenderizer (NOT the side with "teeth", but the flat side)
- Oil steaks and quickly cook for only 30 seconds on each side, underneath broiler (on the rack closest to the broiler itself), which has been turned up as high as it can go
- Rest steaks for 5 minutes
- Top with blue cheese butter



Herb Rub (good for steaks)

Ingredients
This recipe uses fresh herbs. If you are going to use dried herbs, use only half of the amount given, as dried herbs are "twice as potent".

4 Garlic Cloves
1/4 C Italian Basil Leaves, fresh
1/4 C Asian Basil Leaves, fresh
1/4 C Parsley, fresh
1/4 C Oregano
3 TBL Thyme Leaves, fresh
3 TBL Mint Leaves, fresh
2 TBL Rosemary Leaves, fresh
1 tsp Salt
1 tsp Pepper
4 TBL Olive Oil

- In a food processor, add garlic cloves and process until it is chopped as fine as it can be
- Add all of the herbs, salt and pepper and pulse the food processor 10-15 times until herbs are finely chopped
- Slowly add oil and pulse until everything is combined



Cajun-Style Spice Rub (good for steaks)

Ingredients

2 TBL Smoked Paprika
2-4 tsp Cayenne (2 for mild, 4 for hotter flavor)
2 tsp Garlic Powder
2 tsp Onion Powder
1 tsp Oregano, dried
1 tsp Thyme, dried
2 tsp Salt
2 tsp Pepper

- Combine all ingredients and mix together until fully incorporated
- Store in a sealed jar
- Use as needed

 

[ChefChiTown]

Asian Flank Steak Marinade

Ingredients

1/2 C Soy Sauce
1/4 C Rice Wine Vinegar
1/4 C Sugar (you can use brown sugar if you'd like)
2 TBL Thai Basil, roughly chopped (you can use Italian basil if you can't find Thai)
2 TBL Sesame Oil
1 TBL Ginger, fresh, minced
1 TBL Scallions, thinly sliced
1/2 TBL Dried Chile Flakes (you can substitute 1 jalapeno, minced)
2-3 Garlic Cloves, crushed
4-6 Black Peppercorns, whole

Recommended preperation: Grill flank steak, thinly slice, put over steamed white rice



Fajita Flank Steak Marinade

Ingredients

1/2 C Olive Oil
1/3 C Red Wine Vinegar
2 TBL Lime Juice
2 TBL Cilantro, picked leaves only, no stems
1 TBL Sugar
1 TBL Lime Zest
2 tsp Cumin
2 Garlic Cloves, crushed
2 Jalapenos, cut into 1/8" rounds (use 4 - 6 jalapenos for more kick)

Recommended preperation: Grill steak, thinly slice, use for your favorite fajitas

For all flank steak marinades:

- Combine all ingredients and stir to combine
- Place steak and marinade into large plastic bag
- Marinate for at least 2 hours before cooking

 

[don_equis]

Asian Flank Steak Marinade

Ingredients

1/2 C Soy Sauce
1/4 C Rice Wine Vinegar
1/4 C Sugar (you can use brown sugar if you'd like)
2 TBL Thai Basil, roughly chopped (you can use Italian basil if you can't find Thai)
2 TBL Sesame Oil
1 TBL Ginger, fresh, minced
1 TBL Scallions, thinly sliced
1/2 TBL Dried Chile Flakes (you can substitute 1 jalapeno, minced)
2-3 Garlic Cloves, crushed
4-6 Black Peppercorns, whole

Recommended preperation: Grill flank steak, thinly slice, put over steamed white rice



Fajita Flank Steak Marinade

Ingredients

1/2 C Olive Oil
1/3 C Red Wine Vinegar
2 TBL Lime Juice
2 TBL Cilantro, picked leaves only, no stems
1 TBL Sugar
1 TBL Lime Zest
2 tsp Cumin
2 Garlic Cloves, crushed
2 Jalapenos, cut into 1/8" rounds (use 4 - 6 jalapenos for more kick)

Recommended preperation: Grill steak, thinly slice, use for your favorite fajitas

For all flank steak marinades:

- Combine all ingredients and stir to combine
- Place steak and marinade into large plastic bag
- Marinate for at least 2 hours before cooking

Dudeee youy are the MAN when it comes to steak recipes THANKS!

 

[Chica]

Chica's Panty Remover Party Drink

1 can of frozen pink lemonade
1 can of vodka (use lemonade can)
2 bottles of beer

stir, serve and observe!

it sounds kind of gross but it's really good!