Recipe Thread!

[Fresno]

Taco Bake

INGREDIENTS
1 pound ground beef
1 small onion, chopped
3/4 cup water
1 (1.25 ounce) package taco seasoning
1 (15 ounce) can tomato sauce
1 (8 ounce) package shell macaroni, cooked and drained
1 (4 ounce) can chopped green chilies
2 cups shredded Cheddar cheese, divided

DIRECTIONS
In a skillet, brown ground beef and onion over medium heat; drain. Add the water, taco seasoning and tomato sauce; mix. Bring to a boil; reduce heat and simmer for 20 minutes. Stir in macaroni, chilies and 1-1/2 cups of cheese. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with the remaining cheese. Bake at 350 degrees F for 30 minutes or until heated through.

 

[Will E Worm]

Salmon Blobs with Bell Pepper Sauce

300 g salmon fillet
1 egg
2 tsp sambal oelek
125 ml light cream (recipe called for 250 ml, but I'm pretty sure that would have left me with a soupy batter)
salt & pepper

150 g thinly sliced cold-smoked salmon

for the sauce:
300 ml yogurt (I used 250 ml super-thick Turkish yogurt)
3 tbsp ajvar relish (ours was mild and worked very well, which is not to say the hotter versions wouldn't)
salt & pepper to taste

Cut the salmon fillet into chunks (and remove bones if it has any), then mix in a blender with the egg and spices until you have a smooth paste. Drizzle in the cream and blend well. Let rest in the fridge for at least half an hour.

Bring a large pot of lightly salted water to the boil, then drop balls of the salmon paste into it (with the help of two spoons) and let simmer for about 10 minutes, turning about halfway through.

Meanwhile, cut the smoked salmon slices into 2-cm strips and fry (in a dry pan) until crisp on both sides. (My salmon turned out to be pretty thickly sliced, which is not something you can do much about when you notice it ten minutes before the rest of the meal is ready. Thinner slices would have made for easier/prettier assembly, but we don't really care about such things. Do we?)

For the sauce, if you're using regular yogurt, drain it for an hour or so, then mix with the ajvar relish and heat gently. Season with salt and pepper to taste.

Fish out the fish blobs with a slotted spoon, top each with a strip or two of crisp salmon, and serve with the sauce.

Salmon Blobs with Bell Pepper Sauce

 

[slowhand]

Cheddar Polenta Biscuits with Ham Salad





1. 1 1/4 cups all-purpose flour
2. 3/4 cup instant polenta
3. 1 tablespoon baking powder
4. 1 teaspoon sugar
5. Salt and freshly ground pepper
6. 6 tablespoons unsalted butter, cut into pieces
7. 1/2 cup shredded sharp Cheddar cheese, packed
8. 1 cup milk
9. 2 scallions, white and light green parts, chopped
10. 1 small celery rib, cut into 1-inch pieces
11. 1 jalapeno, seeded and quartered
12. 1/2 pound sliced smoked ham, coarsely chopped
13. 1/4 cup mayonnaise
14. 1 tablespoon Dijon mustard




1. Preheat the oven to 425 degrees F. Lightly grease a large baking sheet. In a bowl, combine the flour, polenta, baking powder, sugar and 1/2 teaspoon each of salt and pepper. Using 2 table knives, cut in the butter until the mixture resembles coarse meal. Add the cheddar, then stir in the milk until the dough is moistened.

2. Using 2 large soup spoons, scoop 8 mounds onto the baking sheet. Lightly press down on each mound. Bake the biscuits for about 19 minutes, until the tops are golden and the bottoms are browned. Transfer to a wire rack to cool slightly.

3. In a mini food processor, pulse the scallions, celery and jalapeno until finely chopped. Add the ham; pulse just until finely chopped. Pulse in the mayonnaise and mustard; season lightly with salt and pepper. Slice the biscuits; fill with the salad; serve.

 

[maildude]

Bachelor's Fancy Lasagnaish

INGREDIENTS
1 box Hamburger Helper Lasagna
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 small onion diced
1 tbsp olive oil
1 tsp butter
1 tsp garlic
1 tsp oregano
1 lb ground chuck

DIRECTIONS

Prepare ground chuck/Hamburger Helper as directed on box. In separate saucepan, combine oil, butter, garlic and oregano. Sautee. Add onion and pepper to saucepan, cook for two minutes, stirring occassionally. Add this mixture to cooked chuck, stir, THEN add to pasta mixture. Bake an additional few minutes. Serves how many ever.

 

[member006]

Fattoush

*salad main dish* (fah-TOOSH) The pronunciation scares me lol.

Ingredients


1/4 cup fresh lemon juice
2 tablespoons extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
8 cups chopped romaine lettuce
2 cups shredded cooked chicken breast
1 1/2 cups chopped peeled cucumber
1 cup thinly sliced fennel bulb
1/3 cup thinly sliced green onions
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf parsley
2 (6-inch) pitas, torn into bite-sized pieces
1 (15-ounce) can kidney beans, rinsed and drained
1 pint cherry tomatoes, halved


Preparation
Combine first 5 ingredients in a bowl, stirring with a whisk.
Combine lettuce and the remaining ingredients in a large bowl; toss gently. Drizzle juice mixture over chicken mixture; toss to coat. Serve immediately.

Yield
4 servings (serving size: 2 cups)

 

[slowhand]

French Onion-Pork Chop Skillet





1. 1 teaspoon oil
2. 6 boneless pork chops, 1/2 inch thick
3. 2 medium onions, thinly sliced
4. 2 tablespoons Worcestershire sauce
5. 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
6. 1 1/2 cups hot water
7. 1 cup KRAFT Shredded Swiss Cheese




1. Heat oil in large skillet on medium-high heat. Add chops and onions; cook 10 min. or until chops are cooked through (160 degrees F), stirring onions occasionally and turning chops over after 5 min. Transfer chops to plate; cover to keep warm.

2. Cook onions an additional 5 min. or until golden brown, stirring occasionally. Add Worcestershire sauce; mix well. Reduce heat to low. Return chops to skillet; spoon onion mixture evenly over chops.

3. Mix stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover; cook an additional 5 min. or until stuffing is heated through and cheese is melted.

 

[Fresno]

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving

 

[slowhand]

Pizza Mac Supreme





1. 1 (7.25 ounce) package KRAFT Macaroni & Cheese Dinner
2. 1 (14.5 ounce) can stewed tomatoes, undrained
3. 1 green pepper, chopped
4. 1/2 cup chopped pepperoni
5. 1/3 cup tomato sauce or pizza sauce
6. 1/2 cup KRAFT Shredded Mozzarella Cheese





1. Prepare Dinner in microwaveable 9-inch square dish as directed on pkg.

2. Add tomatoes with their liquid, the peppers, pepperoni and tomato sauce; mix lightly. Sprinkle with mozzarella cheese.

3. Microwave on high 3 min. or until mixture is heated through and cheese is melted.

 

[Fresno]

Danish Potato Soup


INGREDIENTS
1 ham bone
water
2 potatoes, peeled and diced
6 green onions, sliced
3 stalks celery, chopped
1/4 cup minced fresh parsley
2 cups chopped cabbage
2 carrots, diced
3 tablespoons all-purpose flour
1 cup light cream
ground nutmeg


DIRECTIONS
In a soup kettle, bring ham bone and 2 quarts water to a boil. Reduce heat and simmer 1 hour or until meat pulls away from the bone. Remove ham bone. When cool enough to handle, trim any meat and dice. Discard bone. Return ham to kettle along with potatoes, onions, celery, parsley, cabbage and carrots; cook 40 minutes. Stir together flour and 1/4 cup cold water. Slowly pour into the soup, stirring constantly. Bring soup to a boil; cook 2 minutes. Reduce heat; stir in cream. Remove from the heat. Sprinkle a dash of nutmeg on each bowlful just before serving.

 

[slowhand]

Chicken Lasagna Roll-Ups





1. 6 lasagna noodles, uncooked
2. 1 (6 ounce) package OSCAR MAYER Italian Style Chicken Breast Strips
3. 1 cup BREAKSTONE'S or KNUDSEN Ricotta Cheese
4. 1/4 cup KRAFT 100% Grated Parmesan Cheese
5. 1 egg, lightly beaten
6. 1/2 teaspoon Italian seasoning
7. 2 cups spaghetti sauce
8. 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese



1) Preheat oven to 375 degrees F. Cook noodles as directed on package. Rinse with cold water; drain well.

2) Mix chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.

3) Bake 30 minutes or until heated through

 

[Fresno]

Chicken Enchilada Casserole

INGREDIENTS

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

DIRECTIONS

1) Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.

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

3) Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.

4) Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.

5) Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

 

[slowhand]

Barbecued Pork Sandwiches





1. 1 small yellow onion, cut into 1/2-inch-thick rounds

2. 1 teaspoon canola oil

3. 2 whole-wheat buns, split horizontally

4. Chipotle-Marinated Pork Tenderloin, grilled (see note), thinly sliced

5. 1/3 cup prepared barbecue sauce.




1. Preheat grill to high or heat a large indoor grill pan over high heat. Lightly brush onion with oil and grill (after the pork is done) until lightly browned and soft, turning once, 4 to 5 minutes. Let cool on a cutting board.

2. Lightly toast buns cut side down on the grill or in the pan.

3. Chop the onion; transfer to a large bowl. Shred pork using two forks; add to the bowl. Add barbecue sauce; stir to combine. Serve the pork filling on the toasted buns.

 

[slowhand]

Barbecued-Pork Burritos with Chopped Salad





1. 2 1/2 tablespoons wine vinegar
2. 1 teaspoon dried thyme
3. 1 1/4 teaspoons salt
4. 1/4 teaspoon fresh-ground black pepper
5. 1/4 cup olive oil
6. 1 pound pork tenderloin
7. 2 tablespoons cooking oil
8. 1 cup bottled barbecue sauce
9. 1/2 teaspoon ground cumin
10. 6 ounces Cheddar or Monterey jack, shredded
11. 4 large (9-inch) flour tortillas
12. 1/2 head romaine lettuce, chopped
13. 3 tomatoes, diced
14. 2 green bell peppers, diced
15. 1 cucumber, peeled, halved lengthwise, seeded, and diced



1) In a medium bowl, whisk 1 1/2 tablespoons of the vinegar, the thyme, 3/4 teaspoon of the salt, and 1/8 teaspoon pepper. Add the olive oil slowly, whisking.


2)Heat the oven to 350 degrees F. Cut the pork into 1/4-inch slices, and then cut the slices into 1/4-inch strips. In a large frying pan, heat 1 tablespoon of the cooking oil over high heat. Add half the pork, sprinkle with 1/4 teaspoon of the salt, and saute until cooked through and just beginning to brown, 3 to 4 minutes. Remove. Heat the remaining 1 tablespoon cooking oil and cook the rest of the pork, seasoning it with the remaining 1/4 teaspoon salt.

3) Return all the pork to the pan. Stir in the barbecue sauce, cumin, the remaining 1 tablespoon vinegar, and two thirds (about 1 cup) of the cheese. Spread some of the pork mixture in a line just below the center of each tortilla. Roll up the burritos and put them seam-side down in a small baking dish. Bake for 10 minutes, sprinkle with the remaining cheese, and bake until the cheese melts and the filling is hot, about 2 minutes longer.


4) Meanwhile, put the lettuce, tomatoes, bell peppers, and cucumber into the bowl and toss. Put the salad on plates and top with the burritos

 

[slowhand]

Mediterranean Crescent Pinwheels




1. 1 (8 ounce) can Pillsbury(R) Refrigerated Crescent Dinner Rolls
2. 1/2 pound prosciutto or cooked ham, thinly sliced
3. 4 ounces crumbled feta cheese
4. 1/2 teaspoon pepper
5. 1 tablespoon olive or vegetable oil
6. 6 tablespoons chopped fresh basil





1. Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle.

2. Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil.


3. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets.


4. Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.

 

[slowhand]

Denver Omelet



2 teaspoons butter or margarine

2 tablespoons chopped fully cooked ham

1 tablespoon finely chopped bell pepper

1 tablespoon finely chopped onion

2eggs, beaten



1. Heat butter in 8-inch omelet pan or skillet over medium-high heat just until butter begins to brown. As butter melts, tilt pan to coat bottom. Cook ham, bell pepper and onion in butter 2 minutes, stirring frequently.

2.Quickly pour eggs into pan. While sliding pan back and forth rapidly over heat, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook—omelet will continue to cook after folding.)

3.Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen eggs from bottom of pan. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of pan.) Turn omelet onto warm plate, flipping folded portion of omelet over so it rolls over the bottom. Tuck sides of omelet under if necessary.

 

[slowhand]

Pot Roast Smothered in Bacon and Onions





1. 3 tablespoons unsalted butter
2. 1/2 pound thick-cut bacon, cut into 1/2-inch pieces
3. 1 (2 1/2 pound) beef chuck roast, tied at 1-inch intervals
4. Kosher salt and freshly ground pepper
5. 3 pounds onions, very thinly sliced
6. 12 large garlic cloves, chopped
7. 1 1/4 cups water
8. 20 whole allspice berries
9. 10 black peppercorns
10. 1/4 teaspoon crushed red pepper
11. 1 bay leaf
12. 3 cups dry white wine
13. 2 tablespoons minced flat-leaf parsley



1. In a large, enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the bacon and cook over moderately low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

2. Using a sharp knife, carefully cut the roast between the strings into four 1-inch-thick slabs. Season the meat with salt and pepper. Working in 2 batches, cook the meat in the casserole over moderately high heat, turning once, until browned, about 6 minutes. Transfer to a large plate. Lower the heat to moderate for the second batch if the butter begins to brown too quickly. Remove the strings, keeping the steaks intact, if possible.

3. Preheat the oven to 350 degrees F. Add the onions, garlic, 1/4 cup of the water and 1 teaspoon of salt to the casserole. Cook over moderately high heat, stirring and scraping up any browned bits stuck to the bottom of the casserole, about 8 minutes. Transfer half of the onions to a plate. Stir the remaining 1 tablespoon of butter into the onions in the casserole. Nestle the steaks into the onions, overlapping them slightly if necessary. Add the allspice berries, peppercorns, crushed red pepper and bay leaf and lay half of the reserved bacon over the steaks. Spread the remaining onions and bacon on top. Add the wine and the remaining 1 cup of water and bring to a simmer, then cover and cook over moderately high heat for 5 minutes.

4. Transfer the casserole to the oven and cook for 30 minutes, then reduce the oven temperature to 250 degrees F and continue braising for 1 1/2 to 2 hours, or until the steaks are very tender. Turn the oven off, uncover the casserole and let the meat stand in the oven for 30 minutes. Serve the meat and onions in deep plates; spoon the sauce on top and sprinkle with the parsley.

 

[member006]

Easy Prep.

Sweet and Sticky Ribs


INGREDIENTS

1/2 cup molasses
1/2 cup balsamic vinegar
1 rack pork spareribs (about 3 lbs)

PREPARATION

Mix molasses and vinegar. Pour 1/4 cup into a 2-gallon food bag. Add ribs; turn to coat. Refrigerate at least 4 hours.

Heat oven to 325°F. You’ll need a foil-lined roasting pan with a rack.

Place ribs on rack (discard bag). Sprinkle with 1 tsp each salt and pepper. Cover with foil; bake 1 1/2 hours. Meanwhile, in saucepan, simmer remaining molasses mixture 5 minutes or until slightly thickened.

Brush ribs with mixture; bake, uncovered, 1 to 1 1/2 hours until tender. Cut to separate individual ribs; drizzle with remaining molasses mixture.

Different Takes:
Add some grated ginger to the molasses mixture.

Use only 1/3 cup molasses and use 2/3 cup Colavita Balsamic Glace (a balsamic vinegar reduction) instead of vinegar. (No need to simmer mixture.)

For a little heat, add some hot sauce.

 

[member006]

Another easy one.

Mexican Chicken Pot Pie

INGREDIENTS

2 burrito-size flour tortillas, warmed
1 can (10 3/4 oz) 25%-less-sodium condensed cream of mushroom soup
2 cups shredded cooked chicken
1 bag (16 oz) thawed frozen mixed vegetables
1 can (4.5 oz) chopped green chiles
1/3 cup chopped cilantro
1/2 tsp minced garlic
Nonstick spray

PREPARATION
1. Heat oven to 375°F. Line a 9-in. pie plate with a warmed tortilla.

2. Mix soup, chicken, vegetables, chiles, cilantro and garlic. Spoon into lined pie plate. Top with remaining tortilla and tuck in edges. Coat with nonstick spray.

3. Cover with foil and bake 20 minutes. Uncover and bake 25 more minutes, or until top is golden and filling is hot.

LL

 

[slowhand]

Grilled Backyard Beer Burgers


1 1/2 lb lean (at least 80%) ground beef

1 small onion, finely chopped (1/4 cup)

1/4 cup regular or nonalcoholic beer

1 tablespoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, finely chopped

6 rye or whole wheat hamburger buns, split
Ketchup, if desired
Pickle planks, if desired.



1. Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick.

2. Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Add buns, cut sides down, for last 4 minutes of grilling or until toasted.

3.Top burgers with ketchup and pickle planks; serve on buns.

 

[slowhand]

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.