Recipe Thread!

[slowhand]

Hungarian Beef-and-Potato Soup




1. 1 pound ground beef
2. 1 large onion, chopped
3. 1 green bell pepper, chopped
4. 2 tablespoons flour
5. 1 pound boiling potatoes, peeled and cut into 1/2-inch cubes
6. 2 tablespoons paprika
7. 1/4 teaspoon cayenne
8. 1 teaspoon dried marjoram
9. 1 1/4 teaspoons caraway seeds
10. 1 1/4 teaspoons salt
11. 1 tablespoon tomato paste
12. 3 cups canned low-sodium beef broth or homemade stock
13. 3 cups water




1. Set a large pot over moderate heat. Add the ground beef and cook, stirring to break it up, until the meat is no longer pink, about 2 minutes.

2. Reduce the heat to moderately low. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the flour. Cook, stirring, for 1 minute.

3. Add the potatoes, paprika, cayenne, marjoram, caraway seeds, salt, tomato paste, broth, and water. Bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.

 

[pussy+dickdenice]

Bambooed Chicken

Ingredients:
chicken - 250 gms
onion - 2 medium
ginger and garlic paste(2:3 ratio) - 1 tbsp
dry chilllies - 2 nos
green chilli - 2 nos
tomato - 1 small
turmeric powder - 1 tsp
Cooking oil - 50 ml
bamboo (big dia) - 10 cm long
green banana leaf - 1 piece

Method:

1. Cut one onion into thinly sliced and other into paste.
2. Prepare home made-ginger garlic paste as per 2:3 ratio.
3. Never use readymade paste.
4. Soak 2 dry chilli and grind them to pastewith onion.
5. Cut green chilli into 1 cm pieces.
6. Mix turmeric powder, salt as per taste and medium sized chickens in a bowl and place it in apre-heated hot-water-bath for 30 mins.
7. No water should be added to the mix.
8. Remove bowl from bath and add onion-chilli paste, sliced onion, ginger garlic paste, green chilli, sliced tomato, mustard oil and some coriander leafs to the mix.
9. Mix them well for 10 mins by ur hand, don’t use spoon for mixing.
10. Wrap the mix in a banana leaf into a cylinder.
11. Cover all the sides with banana leafs.
12. Tie it with cotton thread all around, so that it doesn’t unfolds.
13. Place it inside the hollow spaceof bamboo.
14. Cover both the opened sides by mud and insert the bamboo in mild fire/dead fire.
15. Carefully watch it for 30-45 mins.
16. When the bamboos burnt completely remove the mouth watering delicious chicken and serve hot.

 

[Mr. Daystar]

Pasta Sauce

base
5 big cans (29oz.) tomato puree
5 big cans (29oz.) tomato sauce
3-5 big cans (apx.20oz.) tomato paste (add as much as needed, to thicken to taste)
2 pkg fresh oregano chopped fine
1 pkg fresh basil chopped fine
1 lg onion chopped fine
1 head of garlic (or +/- to taste)
1-2 lbs. pork neck bones, browned on all sides.

Optional
Diced tomatoes (1-2 cans to taste)
Hot red pepper flakes (as much as desired, to taste)
Mushroom stems and pieces (as much as desired)
(fresh mushrooms will release more liquid then canned)
ground beef and/or ground pork (as much as desired)
boneless pork ribs
veal (ground or shank)

to start
brown neck bones on med hi heat, to sear them to a golden brown color
put all base ingredients into large (20qt.) pot, also add any optional ingredients at this time.
use only 1 or 2 cans of water for liquid to clean out all of the cans.
put pot on stove over lowest heat possible and stir regularly with a wooden spoon, occasionally, carefully scrape the bottom, and remove burned material. cook sauce for at least 12 hours. longer is better, the lower the heat, and the longer it cooks, the better.
if you want a meatless sauce, remove neck bones, if you want a meat sauce, brown your ground meat, and season with garlic and onion powder as you cook it, you can also add some hot pepper sauce if you want a spicier flavor. if you wish to add sausage, ground or in casing, fully cook and add near the end, as it tends to release additional grease, even when thoroughly cooked. If you are going to add pork ribs, either with or without bones, brown, and sear on all sides, season with garlic powder, add ribs at beginning, and keep in entire time

Better ingredients make a better sauce, I use Contadina brand tomato products, and ground beef that is 98% fat free. i buy minced garlic in a jar (Spice World brand) and pre packaged fresh herbs from the vegetable section. I also add dry oregano, and basil to taste. This size batch will make apx. 9 meals, for 1 lb. of pasta.

 

[Will E Worm]

I'm going to have to try this.

Calmari Fritto, Fried Calamari

Ingredients

1/2 to 1 pound calamari sliced into rings
1 cup flour
1 tsp paprika
1 tsp cayenne pepper
Enough vegetable oil to fill bottom of heavy skillet to 1/2"

Directions

Clean calamari and keep chilled.
Mix flour, paprika and cayenne in shallow bowl.
Heat oil to 375 degrees.
Toss a handful of calamari with flour, shake off excess.
Fry for 3 or 4 minutes or until golden brown. Drain on paper towels and salt to taste.

 

[slowhand]

Recipes




1. 12 whole-wheat lasagna noodles
2. 1 tablespoon extra-virgin olive oil
3. 3 cloves garlic, minced
4. 1 (14 ounce) package extra-firm water-packed tofu, drained, rinsed and crumbled

5. 3 cups chopped spinach
6. 1/2 cup shredded Parmesan cheese
7. 2 tablespoons finely chopped Kalamata olives
8. 1/4 teaspoon crushed red pepper
9. 1/4 teaspoon salt
10. 1 (14 ounce) jar marinara sauce, preferably lower-sodium, divided
11. 1/2 cup shredded part-skim mozzarella cheese





1) Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.

2) Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.

3) Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.

4)Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot

 

[Devout Pornist]

Pancake Madness

You need:
8 eggs
Baking soda
Sugar
Milk (lots of it)
Strawberry Jam for Layers
Rasberry Jam
Choclate for the top layers

How to do it:

You mix the eggs inside a big bowl with an maschine mixer and then add sugar. Now comes the milk, add it a lot. for last add the baking soda, put it in until the thing is thick. Now start making pancakes. you need a biggest pan you have in your home. Once you have completed the first cake, add strawberry jam for the first layer. If you have reached on the half of the process, add rasberry jam. For the last pancake on top, add the choclate sauce and place five strawberries in the middle.

 

[pussy+dickdenice]

Beer Pancakes

"Great for when you run out of milk but still want pancakes! Also can be made kid-friendly with root beer. Very fluffy and moist!"

INGREDIENTS

* 1 cup sifted all-purpose flour
* 1/4 cup white sugar
* 3/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 egg, beaten
* 1 cup beer
* 2 tablespoons butter, melted

DIRECTIONS

1. In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

dd made it one day. He liked it but I didn't.

 

[slowhand]

Turkey Cheddar Burgers




1. 1 large shallot, finely chopped
2. 2 tablespoons olive oil
3. 1/2 teaspoon salt
4. 1/4 teaspoon black pepper
5. 1 1/2 pounds ground turkey (not labeled 'all breast meat')
6. 5 ounces extra-sharp Cheddar, cut into 1/2-inch-thick slices
7. 4 hamburger or kaiser rolls
8. 1/4 cup oil-packed sun-dried tomatoes, drained
9. 1 tablespoon water
10. 2 teaspoons cider vinegar
11. 1/4 teaspoon salt
12. 1/4 cup mayonnaise
13. Lettuce leaves





1. Make burgers: Put oven rack in middle position and preheat oven to 350 degrees F.

2. Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.

3. Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.

4. Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.

5. While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.

6. Make mayonnaise and assemble burgers: Puree tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.

7. Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.

 

[holdol]

Spaghetti Aglio e Olio

So simple....soooo good "Mangiamo!"

1 pound spaghetti (or your favorite long pasta)


5 tablespoons extra-virgin olive oil
8 large garlic cloves, minced
1/4 teaspoon crushed red pepper (optional)
1/2 cup chopped Italian parsley leaves
1/2 cup grated pecorino romano cheese
sea salt, to taste
ground pepper, to taste
Bring a large pot of salted water to a boil; add spaghetti and cook until al dente. Reserve 1/3 cups of the pasta cooking water.
Meanwhile, combine the olive oil, minced garlic and crushed red pepper in a pot or pan large enough to hold one pound of cooked pasta and slowly sauté together over medium heat until the garlic begins to lightly brown (approximately 5 minutes). Be very careful not to burn the garlic as it will turn bitter. If the garlic has browned before the pasta has finished cooking, remove it from the heat and keep it warm.

When the pasta is finished, reheat the oil, if necessary, drain the pasta and add it to the oil with the reserved pasta water. Add most of the chopped parsley, 1/2 the cheese, and the salt and pepper and mix well with a wooden spoon.

Transfer the pasta to a serving plate or bowl, top with the remaining parsley and pecorino romano cheese and serve immediately

 

[member006]

For our Vegetarians. Easy and sounds good.

Asian Bean Burgers

COOKING TIME
Active Time: 10 minutes
Total Time: 18 minutes

INGREDIENTS
Burgers:
2 cans (about 15 oz each) red kidney beans, rinsed
1⁄2 cup plain dry bread crumbs
1⁄3 cup minced scallions
1 large egg
1 Tbsp lite soy sauce
1 tsp ground ginger
1 tsp minced garlic
1Tbsp oil

Sauce:
1⁄4 cup light mayonnaise
1 Tbsp prepared white horseradish
1 Tbsp minced scallion
1 tsp lite soy sauce

4 hamburger buns
Lettuce and sliced tomato and cucumber





PREPARATION
1. Burgers: Mash beans in a medium bowl with a potato masher or fork. Stir in remaining burger ingredients until well blended. Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium heat. Cook patties 3 to 4 minutes per side until heated through and crusty and internal temperature registers 160°F on an instant-read thermometer inserted from side into middle.

3. Sauce: Mix ingredients in a small bowl.

4. Serve the burgers on buns with lettuce, tomato, cucumber and the sauce.

LL

 

[wigster]

For our Vegetarians. Easy and sounds good.

Asian Bean Burgers

COOKING TIME
Active Time: 10 minutes
Total Time: 18 minutes

INGREDIENTS
Burgers:
2 cans (about 15 oz each) red kidney beans, rinsed
1⁄2 cup plain dry bread crumbs
1⁄3 cup minced scallions
1 large egg
1 Tbsp lite soy sauce
1 tsp ground ginger
1 tsp minced garlic
1Tbsp oil

Sauce:
1⁄4 cup light mayonnaise
1 Tbsp prepared white horseradish
1 Tbsp minced scallion
1 tsp lite soy sauce

4 hamburger buns
Lettuce and sliced tomato and cucumber





PREPARATION
1. Burgers: Mash beans in a medium bowl with a potato masher or fork. Stir in remaining burger ingredients until well blended. Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium heat. Cook patties 3 to 4 minutes per side until heated through and crusty and internal temperature registers 160°F on an instant-read thermometer inserted from side into middle.

3. Sauce: Mix ingredients in a small bowl.

4. Serve the burgers on buns with lettuce, tomato, cucumber and the sauce.

LL

Sounds delicious Ladylove :thumbsup: , you sure love your cooking

 

[slowhand]

Tuna and Olive Salad Sandwich





1. 1/4 cup mayonnaise
2. 2 tablespoons fresh lemon juice
3. 2 (6 ounce) cans light tuna packed in olive oil, drained
4. 1/2 cup chopped drained bottled roasted red peppers
5. 10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips
6. 1 large celery rib, chopped
7. 2 tablespoons finely chopped red onion
8. 1 (20- to 24-inch) baguette
9. 2 tablespoons olive oil
10. Green leaf lettuce






1. Make tuna salad: Whisk together mayonnaise and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.

2. Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Make sandwiches with baguette, lettuce, and tuna salad.

 

[member006]

A week early I know, but this gives you time to get ingredients if you want to try your hand at this recipe.

Irish Spiced Beef

INGREDIENTS:
3 tbsp. packed Brown Sugar
2 tsp. ground cloves
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. cracked black pepper
4 lb. beef bottom round or beef chuck pot roasts
1 3/4 cups Beef Broth
1 bottle (12 fl. oz.) stout or dark beer
Hot boiled potato
Chopped fresh parsley



DIRECTIONS:
MIX Brown Sugar, cloves, allspice, cinnamon and pepper in bowl. Add roast and turn to coat. Cover and refrigerate 12 hr. or overnight.

REMOVE roast and place in oven-safe saucepot.

ADD broth and beer. Cover and bake at 350°F. for 3 hr. or until roast is fork-tender. Remove roast and let stand 10 min. Thinly slice roast. Serve with pan juices and boiled potatoes, if desired. Sprinkle with parsley.

Serves 8.

 

[slowhand]

Steak Chili




1. 1 1/2 pounds round steak, cut into 1/2 inch cubes
2. 1 cup chopped onion
3. 3 garlic cloves, minced
4. 1 (15 ounce) can no-salt-added tomato sauce
5. 1 1/4 cups reduced-sodium V8 juice
6. 1/2 teaspoon hot pepper sauce
7. 1 tablespoon chili powder
8. 1 tablespoon paprika
9. 1 1/2 teaspoons ground cumin
10. 1 teaspoon pepper
11. 2 tablespoons all-purpose flour



1) Brown steak. Drain, discarding all but 2 tablespoons drippings. Set meat aside. Saute onion and garlic in drippings for 3 minutes. Return meat to pan. Add tomato sauce, 1 cup water, V-8 juice, hot pepper sauce and spices; bring to a boil. Reduce heat; cover and simmer 2-1/2 hours. Combine flour with remaining water; whisk into chili. Cook 10 minutes.

 

[slowhand]

Marmalade-Glazed Orange Cheesecake





1. 20 vanilla snaps or wafers (see Ingredient note)
2. 1 tablespoon canola oil
3. 2 1/2 cups low-fat (1%) cottage cheese
4. 12 ounces reduced-fat cream cheese (not nonfat), cut into pieces
5. 2/3 cup granulated sugar
6. 1/3 cup packed light brown sugar
7. 1/4 cup cornstarch
8. 1 large egg
9. 2 large egg whites
10. 1 cup nonfat or low-fat plain yogurt
11. 4 teaspoons freshly grated orange zest
12. 2 tablespoons orange juice
13. 1 teaspoon vanilla extract
14. 2 tablespoons orange marmalade
15. 2 tablespoons orange liqueur or orange juice
16. 1 seedless orange, scrubbed and thinly sliced
17. Mint sprigs




1. Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Put a kettle of water on to boil for the water bath. Wrap the outside of the pan with a double thickness of foil.

2. To prepare crust: Grind vanilla snaps in a food processor. Add oil and process until the crumbs are moistened. Press crumbs evenly into the bottom of the prepared pan.

3. To prepare filling: Puree cottage cheese in a food processor (use a clean workbowl ) until smooth, scraping down the sides once or twice. Add cream cheese, granulated sugar (or Splenda), brown sugar and cornstarch. Process until very smooth. Add egg, egg whites, yogurt, orange zest, orange juice and vanilla; process until smooth. Pour over the crust.

4. Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake until the edges are set but the center still jiggles when the pan is tapped, 50 to 60 minutes.

5. Turn off the oven. Spray a knife with cooking spray and run it around the inside edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Remove the cheesecake from the water bath and remove the foil. Refrigerate, uncovered, until chilled, about 2 hours.

6. To glaze & garnish cheesecake: Shortly before serving, combine marmalade and orange liqueur (or juice) in a small saucepan. Heat over low heat, stirring, until melted and smooth. Place cheesecake on a serving platter and remove pan sides. Brush glaze over the top of the cheesecake. Make a slit in each orange slice, then twist and wrap it into a rosette. Garnish cheesecake with the orange rosettes and mint.

 

[ninetysixcavy]

Steak Chili




1. 1 1/2 pounds round steak, cut into 1/2 inch cubes
2. 1 cup chopped onion
3. 3 garlic cloves, minced
4. 1 (15 ounce) can no-salt-added tomato sauce
5. 1 1/4 cups reduced-sodium V8 juice
6. 1/2 teaspoon hot pepper sauce
7. 1 tablespoon chili powder
8. 1 tablespoon paprika
9. 1 1/2 teaspoons ground cumin
10. 1 teaspoon pepper
11. 2 tablespoons all-purpose flour



1) Brown steak. Drain, discarding all but 2 tablespoons drippings. Set meat aside. Saute onion and garlic in drippings for 3 minutes. Return meat to pan. Add tomato sauce, 1 cup water, V-8 juice, hot pepper sauce and spices; bring to a boil. Reduce heat; cover and simmer 2-1/2 hours. Combine flour with remaining water; whisk into chili. Cook 10 minutes.

That sounds good. :wave2:

 

[slowhand]

Turkey Mini Meatloaves





1. 1 pound 93%-lean ground turkey
2. 1 medium zucchini, shredded
3. 1 cup finely chopped onion
4. 1 cup finely chopped red bell pepper
5. 1/3 cup uncooked whole-wheat couscous
6. 1 large egg, lightly beaten
7. 2 tablespoons Worcestershire sauce
8. 1 tablespoon Dijon mustard
9. 1/2 teaspoon freshly ground pepper
10. 1/4 teaspoon salt
11. 1/4 cup barbeque sauce (optional)





1. Preheat oven to 400 degrees F. Generously spray a nonstick muffin pan with cooking spray.


2. Gently mix turkey, zucchini, onion, bell pepper, couscous, egg, Worcestershire, mustard, pepper and salt in a large bowl, preferably with your hands, without overworking. Equally divide the mixture among the muffin cups. Spread barbeque sauce on top of each loaf, if using.

3. Bake until the meatloaves are cooked through or an instant-read thermometer inserted into the center registers 165 degrees F, about 25 minutes. Let the loaves stand in the pan for 5 minutes before serving.

 

[Fresno]

Rump Roast Casserole



3 tablespoons 45 ml Vegetable oil
3 cups 709 ml Cabbage - shredded
2 Onions - sliced
1 1/2 cups 354 ml Mushrooms - sliced
2 cups 473 ml Rump roast leftover
2 tablespoons 30 ml Dijon mustard
1 cup 236 ml Beer-beef broth leftover from drunken rump
4 cup 900 gram Egg noodles - cooked
Salt and pepper - to taste

Recipe Instructions

Heat oil in large, deep-sided skillet. Saute cabbage and onions until limp, 3-5 minutes. Add mushrooms and continue to saute over medium high heat until mushrooms have lost most of their moisture, another 5 minutes.

Add rump roast, mustard and broth. Simmer until the liquid is almost all absorbed. Toss in cooked noodles; serve immediately.

 

[cicciosbianchi]

How abt adding pics of the results? Just to have an idea of how yummy they are

 

[slowhand]

Inside-Out Carrot Cake Cookies





1. 1 1/8 cups all-purpose flour
2. 1 teaspoon cinnamon
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/2 cup unsalted butter, softened
6. 1/3 cup packed light Brown Sugar plus
7. 2 tablespoons packed light Brown Sugar
8. 1/3 cup granulated sugar plus
9. 2 tablespoons granulated sugar
10. 1 large egg
11. 1/2 teaspoon vanilla
12. 1 cup coarsely grated carrots
13. 3 ounces walnuts, chopped
14. 1/2 cup raisins
15. 8 ounces cream cheese
16. 1/4 cup honey





1. Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F. Butter 2 baking sheets.

2. Whisk together flour, cinnamon, baking soda, and salt in a bowl.

3. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

4. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.

5. While cookies are baking, blend cream cheese and honey in a food processor until smooth.

6. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.