Where did I put my apron?

[reprobayt]

[Poll #603014]

Share your favorite recipes in the comments...

Comments

[mia42.livejournal.com]

I have restaurants phone numbers on speed dial AND I like to cook. Weird, huh?

My fave recipe

[kylakae.livejournal.com]

ARRABBIATTA SAUCE

INGREDIENTS:

* 1 teaspoon olive oil
* 1 cup chopped onion
* 4 cloves garlic, minced
* 3/8 cup red wine
* 1 tablespoon white sugar
* 1 tablespoon chopped fresh basil
* 1 teaspoon crushed red pepper flakes
* 2 tablespoons tomato paste
* 1 tablespoon lemon juice
* 1/2 teaspoon Italian seasoning
* 1/4 teaspoon ground black pepper
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
   
2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
   
3. Stir in parsley. Ladle over the hot cooked pasta of your choice.
   
   I like to serve thin spaghetti noodles with shrimp or sweet italian sausage and serve with garlic bread. It's an excellent recipe that I can eat all week long!
   
   Enjoy!

[skellington.livejournal.com]

I like to cook but I'm rusty and rarely get around to it..

Pumpkin Cheesecake

[tidesong.livejournal.com]

I made this for my company's halloween party and it was a great hit. I found it took almost twice as long to bake as the instructions said, so watch it. It's done when the tip of a knife comes out relatively clean. I also didn't bake the crust beforehand since it was a ready-to-use one.

Easy Pumpkin Cheesecake

1 9-ounce Graham cracker pie crust
2 8-ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
1 15-ounce can of pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger

Bake crust for 5 minutes in a 350F degree oven then set aside.

Mix together in a large bowl cream cheese, sugar, and eggs. Beat on medium speed until smooth. Add pumpkin, cinnamon, and ginger and mix until blended. Pour pumpkin mixture over pie crust.

Bake for 40 to 45 minutes at 350F degrees. Let cool and refrigerate overnight. Plop a dollop of whipped cream on top of each slice and sprinkle with cinnamon.

Re: Pumpkin Cheesecake

[mia42.livejournal.com]

I love you. Will you marry me?
No, really. Cheesecake and pumpkin pastries are two of my favorite weaknesses. I bow down to you and your greatness for having shared this recipe.

Re: Pumpkin Cheesecake

[tidesong.livejournal.com]

*laughs*

You're welcome. Hope you like it. It's good with Cool Whip.

[tidesong.livejournal.com]

P.S. I didn't ignore the icon. Do I get a punishment ;)

[reprobayt.livejournal.com]

Yes.

Just as soon as I get there. ;)

Chicken Parmesan

[john666.livejournal.com]

Ingredients:
-- Chicken fingers, ones you buy or cut yourself, number determined by how many you are cooking for 1/4 to 1/2 pound per person
-- bread crumbs, seasoned with the Italian flavors of your choice
-- Parmesan cheese grated
-- favorite spaghetti sauce, can is fine or you can make your own
-- oil
-- mozzarella cheese grated

Directions

Mix half the parmesan with the bread crumbs and herbs/seasoning, lightly coat the chicken fingers in oil, roll in bread crumb mixture, place in baking pan; {you can pack them in the dish or space them out as you like.}
Cook at 350 for about ten minutes;
Remove from oven; cover with spaghetti sauce, remaining parmesan, and top with mozzarella;
Put back in the oven until cheese melts.

GREAT AS LEFTOVER!

Re: Chicken Parmesan

[john666.livejournal.com]

P.S. If you are looking for recipes here are twocommunities: recipe_sharing & recipe_traders

Re: Chicken Parmesan

[tidesong.livejournal.com]

MMpppphhhh Abby. *lust*

[sibylla.livejournal.com]

Chicken Muhallabiyya
Saudi Arabia

2-3 lbs. chicken leg quarters
2 large onions, finely chopped
Salt and pepper
1 teaspoon ground ginger
3 tablespoons coriander, finely chopped
1 teaspoon cinnamon
4 tablespoons butter
1-½ cups long-grain rice, soaked and rinsed
2 tablespoons lemon juice [lime can be substituted, but you’ll need to use more than 2 T]

Place chicken in a pot. Add onions, salt, pepper, ginger, coriander, cinnamon, and enough water to cover [Here, I added 2 or 3 cloves of garlic (smashed) and a little cumin]. Bring to a boil, then lower the heat and simmer about an hour, until chicken is cooked. Remove the chicken and reserve the stock. Remove flesh from bones, then cut into pieces. Set aside.

In a saucepan, heat the butter, then add rice and stir-fry for 2 minutes. Add 3 cups of the reserved stock and bring to a boil on high heat [Here, I added a pinch of cinnamon, a pinch of ginger, a bit of cayenne pepper, and a quarter teaspoon or so of turmeric]. Cover, lower heat to lowest setting, and cook for 15 minutes. Add the lemon juice and stir, then add the chicken and adjust seasonings as necessary. Cook another 10 minutes on low heat, then serve.

Serves 4-6
*********************************************************
Meat with Zucchini and Chickpeas
Egypt

2 medium onions, chopped
4 cloves garlic, minched
3 tablespoons butter
½ pound lean beef, cubed [I think 1 or 1½ lbs. would be better]
3 tablespoons tomato paste
Salt and pepper to taste
1 teaspoon ground allspice
[Also added: ½ tsp. each ground cumin and cinnamon, ¼ each turmeric and cayenne pepper]
3 medium potatoes, peeled and quartered
5 medium zucchini, cut into 2-inch lengths
1 can chickpeas (19 oz.)

Fry the onions and garlic cloves in butter until golden. Add the meat cubes and fry for about 20 minutes or until brown. [I also added a pinch each of cumin and cinnamon to the meat while it was cooking.]

Stir in the tomato paste and cover with water; then add the salt, pepper, allspice, cumin, cinnamon, turmeric, and cayenne. Bring to a boil, stir well, and cover. Reduce heat to low and simmer for about 1 hour.

Add the potatoes, zucchini, and chickpeas, then simmer for another 40 minutes, until the meat and vegetables are tender and the liquid has been mostly absorbed. Adjust seasoning before serving.

Serves 4-6.
*********************************************************
Lisa’s Pot Roast

1 chuck roast (chuck eye or seven-bone), about 3.5 lbs.
2 tablespoons vegetable oil
1 medium onion, chopped
1 carrot, chopped
1 rib of celery, chopped
2-3 cloves of garlic, chopped
1 teaspoon sugar
1 can chicken broth
1 can beef broth
½ t whole thyme leaves, dried (or 1-2 fresh springs)
1-1½ cups water

Preheat oven to 300° F.

Heat oil in a heavy-bottomed Dutch oven. On medium-high heat, brown roast on all sides, 8-10 minutes. Remove roast to a plate.

Reduce heat to medium; add onion, carrot, and celery to pot and cook until it begins to brown. Add garlic and sugar, cook another 30 seconds. Add chicken and beef broths and thyme. Return roast to pot. Add enough water to come about halfway up the roast. Bring liquid to a simmer over medium heat, then place a large piece of foil over the put and cover tightly with lid. Transfer pot to oven. Cook, turning roast every 30 minutes until done, 3½ -4 hours, depending on cut of roast (chuck eye will take closer to 4 hours).

** Remember that when choosing a roast, you want a well-marbled cut of meat. Lean meat tends to make a dry roast.

[mia42.livejournal.com]

Wow, you have many delicious friends. This post is getting memoried. :)

Chocolate Caramel Brownies

[tidesong.livejournal.com]

1 pkg. German Chocolate cake mix
2/3 C. evaporated milk
1 pkg. caramels
3/4 C. margarine
1 pkg. chocolate chips

Preheat oven to 350. Melt butter. Add 1/3 C. evaporated milk and cake mix. Grease & flour 9"x13" cake pan. Put 1/2 of the cake mix in pan. Bake for 6 minutes. Add remaining evaporated milk to caramels and melt (It takes 2-3 minutes in the microwave but be sure and stop and stir often during that time). Put chocolate chips on baked cake. Put melted caramels on top of chocolate chips. Place remaining cake mix on top. Bake for 15 minutes.

Mexican Chocolate Cake

[tidesong.livejournal.com]

Mexican Chocolate Cake

12-16 servings

Ingredients:
-1 package (18.25 oz) chocolate cake mix, batter prepared according to package directions.
-2 teaspoons ground cinnamon
-1/4 teaspoon ground red pepper (i.e. cayenne)
-1 tablespoon balsamic vinegar

-1 cup confectioners' sugar
-1/2 cup unsweetened cocoa
-1/4 cup water

Directions:
1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. Prepare cake mix per package instructions
3. Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter, then pour into the prepared pan.
4. Bake for 35-40 minutes, or until a wooden toothpick inserted in the center comes out clean.
5. Let cake cool for 15 minutes, then remove to a wire rack to cool completely.
6. In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.

Shannon's Oatmeal Cheesecake Cranberry Bars

[tidesong.livejournal.com]

Shannon's Oatmeal-Cheesecake-Cranberry Bars

2 cups all-purpose flour
1 1/4 cups quick-cooking oatmeal
3/4 cup packed brown sugar
1 cup butter, softened
12 oz. cream cheese, softened
1/2 cup granulated sugar
2 eggs
2 tsp. lemon juice
1 tsp. vanilla
1 16-oz. can whole cranberry sauce
2 tsp. cornstarch

In a large mixing bowl, stir together flour, oatmeal, and brown sugar. Using a pastry blender or two knives, cut in butter till mixture resembles coarse crumbs. Reserve 1 1/2 cups of the crumbs. Press remaining crumbs into a greased 13x9x2-inch baking pan. Bake in a 350 degree oven for 15 minutes.

Meanwhile, in the same bowl, beat cream cheese and granulated sugar with an electric mixer on medium speed till light and fluffy. Beat in eggs, lemon juice, and vanilla. Spread over crust in baking pan. Stir together cranberry sauce and cornstarch; spoon carefully over cream cheese layer. Sprinkle with reserved crumbs. Bake 40 minutes more or until set.

Cool on a wire rack. Cover and chill at least 3 hours. Cut into bars. Makes 36 bars.

Mom's Bailey's Chocolate Chip Cheesecake

[tidesong.livejournal.com]

Mom's Bailey's Chocolate Chip Cheesecake

Ingredients:

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp melted butter

Filling:
2 1/4 lbs cream cheese
1 2/3 cup sugar
5 eggs (room temperature)
1 cup Bailey's
1 tbsp vanilla
1 cup chocolate chips (mini)

Coffee cream:
1 cup chilled whipped cream or Cool Whip
1 tsp instant coffee (or 1 tbsp cocoa)
2 tbsp sugar

Preheat oven to 325.

1. Spray 9" springfoam pan with Pam.
2. Combine graham cracker crumbs, sugar, and cut in butter.
3. Press mixture into bottom and 1" up sides of pan.
4. Bake until light brown, approximately 7 minutes.
5. Beat cream cheese and gradually mix in sugar.
6. Beat eggs in one at a time.
7. Blend in Bailey's and vanilla.
8. Sprinkle 1/2 cup chocolate chips over crust.
9. Spoon in filling.
10. Sprinkle remaining chocolate chips.
11. Bake until puffed, springy in center, and golden brown, approximately 1 hour and 20 minutes. Knife inserted should come out clean.
12. Cool.
13. Beat cream, sugar, and coffee or cocoa until peaks form. Spread over cooled cake. Garnish with chocolate curls and/or coffee beans.

[astragali.livejournal.com]

I just made this over the weekend.

Beef with Burgundy

About three lbs. of lean stewing beef
all-purpose flour
about 1/4 lb. bacon, chopped
1 large onion, diced fine
2 leeks, cleaned and chopped fine
3 ribs celery, diced fine
2 carrots, diced fine
8-10 cloves of garlic, chopped
about 3 tablespoons each minced thyme and rosemary
2 tablespoons tomato paste
1 quart beef stock
1 bottle burgundy or other light, fruity red wine (don't use cooking wine)

Saute the bacon until it renders the fat. Add the onion and leeks, and saute until lightly brown. Add celery and carrots, saute about 5 minutes more. Remove bacon and veggies from pan; set aside.

Dice the meat into uniform chunks, about 1/2" square. Toss with flour to coat. Film the pan with olive oil and brown the meat. It doesn't need to cook through, just brown. When it's brown, add about half the garlic, minced, and saute until fragrant. Add the veggies back to the pan, and add about half of the minced herbs.

Add the beef stock, the wine, and the tomato paste. Stir to combine, and turn the heat down to a simmer. Cover. Stir it a few times an hour for about three hours, or until beef is very tender. Add the reserved garlic and herbs and cook for about 15 minutes more. If it seems too thin, thicken it with a little flour and water stirred together.

Serve with buttered noodles or mashed potatoes.

Lasagna from Borgo Bernardini Cooking School, Tuscany

[tidesong.livejournal.com]

Lasagna from Borgo Bernardini Cooking School, Tuscany

Worth the hard work!

Lasagna

Ingredients for 4:
Bechamel sauce
Ragu sauce
Fresh pasta rolled into sheets
Parmasan

Method:

Take a baking dish and start by spreading on the bottom a spoon of bechamel, a spoon of ragu and a sprinkling of parmesan. Then place a sheet of pasta on top of this to cover completely. Repeat this process up to 5 times, finishing with bechamel, ragu, and parmesan.

Notes:

Freezes well!

Either make one large lasagna portion, or individual portions in oven-safe dishes.

Recipes needed:

Salsa Bechamella
Bechamel Sauce

Ingredients for 4:
17 fl oz milk
1 oz flour
1 oz butter
salt
nutmeg

Method:

Mix the melted butter with the flour and make a roux. Add the boiling milk seasoned with salt and nutmeg. Cook for a couple minutes more.

Notes:

To avoid making a skin on top, drop a few slices of butter on surface, allowing to melt.

-=-=-

Sugo Ragu
Ragu Sauce

Ingredients for 8:
1 stick of celery
2 carrots
1 lb 2 oz minced beef
1 lb 2 oz minced pork sausage
1 lb 2 oz tomatoes
2 oz olive oil
2 oz butter
2 oz cornflour
3 1/2 oz tomato puree
2 glasses red wine
1 3/4 pt stock
bay leaf
sage
nutmeg
salt and pepper

Method:

Gently fry the finely diced celery, carrot and onion in olive oil. At the same time in a separate pan, brown the meat, and add them to the vegetable mix. Add the 2 glasses of red wine and allow to evaporate.

Add the tomatoes, a little stock, the tomato puree, the herbs (except the nutmeg) and seasonings and cook very slowly for at least 2 1/2 hours, adding more stock if necessary.

Add some cornflour which has been mixed with a little cold water and cook for a further 10 minutes before finally adding the nutmeg.

Notes:

At the end o f cooking to avoid a layer forming on top of the sauce, add several pieces of butter to the top before covering with a lid.

-=-=-

Ricetta della Pasta Fresca
Fresh Homemade Pasta

Ingredients for 4 people:
400g/14 oz flour (semola di grano duro/durum flour)
4 eggs
1 tbsp olive oil
salt

Method:

Tip the flour onto a work surface in front of you and make a well in the center. Add the remaining ingredients into the middle and start mixing, stirring in the flour from inside the well and slowly working outwards until the eggs have absorbed all of the flour. Knead the pasta until smooth and then roll through a pasta machine several times. Remember to keep pasta mix covered in flour so it does not become sticky.

Once the pasta has been cut into the required shape, spread out on a tea towel before cooking as this will help the pasta to breathe and therefore prevents it from becoming sticky.

Boil the pasta in hot salted water. Drain immediately - never leave pasta sitting in warm water, as it will continue to cook by absorbing water and becoming mushy. Ideally, pasta should be cooked 'al dente' which means it should still be slightly firm when eaten.

Notes:

The more flour used, the firmer the dough and if you have a fairly firm dough, the pasta will be better. The size of the eggs is also important as large yolks absorb more flour.

Delicious sweet potato side dish

[justanotherg33k.livejournal.com]

• 2 peeled quartered Sweet Potatoes


• 2 diced hot green chiles


• 2 tbsp Brown sugar


• 2 tbsp butter


• 1/4 cup Naranja Agria

In a large saucepan bring about 4 cups of water to a slow boil. Add sweet potatoes and boil for about 30 minutes until tender.

Drain the remaining water. Mash the potatoes to your preferred consistency, and mix in the remaining ingredients.

[mia42.livejournal.com]

Wow, you have many delicious friends. This post is getting memoried. :)

Taco Pie

[curvedmetal.livejournal.com]

1 pound lean ground beef
1 medium onion, chopped
1 envelope (1.25 ounces) Old El Paso® taco seasoning mix
1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Bisquick mix
3/4 cup shredded Monterey Jack or Cheddar cheese
Salsa and/or sour cream, if desired



1. Heat oven to 400ºF. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
2. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
3. Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

I use a bit more cheese and season the beef myself instead of using a seasoning mix. Serve with spanish rice and pinto beans for a great meal!

HEALTHY Macaroni and Cheese

[curvedmetal.livejournal.com]

4 C cooked elbow macaroni (about 2 cups uncooked)
2 C (8 ounces) shredded cheddar cheese
1 C cottage cheese
3/4 C nonfat sour cream
½ C skim milk
2 T grated fresh onion
1-½ t margarine, melted
½ t salt
¼ t pepper
1 egg, lightly beaten
Vegetable cooking spray

Combine first 10 ingredients; stir well, and spoon into a 2-quart casserole coated with cooking spray. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5 minutes or until set.

This is a Cooking Light recipe; it has like half the fat and calories that original macaroni and cheese does. But this is so much prettier and yummier. I'm constantly asked to make this. My former roommate begged me to make this at least once a month.

Tortellini, White Bean and Spinach Soup

[curvedmetal.livejournal.com]

1 teaspoon olive oil
2 cups chopped onion
1/2 cup chopped red bell pepper
1 teaspoon dried Italian seasoning
3 garlic cloves, minced
2 cups coarsely chopped spinach
2/3 cup water
1 (16-ounce) can navy beans, drained
2 (14 1/2-ounce) cans vegetable broth
1 (14.5-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (14-ounce) can quartered artichoke hearts, drained
1 (9-ounce) package uncooked fresh cheese tortellini
1/4 cup (1 ounce) grated fresh Parmesan cheese

Heat oil in a large Dutch oven over medium-high heat. Add chopped onion, bell pepper, seasoning, and garlic; sauté 5 minutes or until tender. Add spinach and next 5 ingredients (spinach through artichokes); bring to a boil. Reduce heat; simmer 2 minutes. Add tortellini; cook until thoroughly heated. Sprinkle with cheese.

You can add chicken or something if you want meat in it. You can also throw in a hot and crusty loaf of French bread and a nice salad.

[niobecyane.livejournal.com]

http://www.foodnetwork.com

Pretty much anything and everything listed by Alton Brown or Giada De Laurentiis...I have their cookbooks too (and one of my AB books is autographed, tee-hee!).

[blyssmouse.livejournal.com]

I LOVE AB... he's my hero!

[motherofchina.livejournal.com]

I made this amazing breaded garlic oregano chicken last night... my father informed me we should open a restaurant
the recipe just happens to be part of a mediteranian menu at cooksillustrated.com right now

'Ranch' Pinto Beans

[terminusvox.livejournal.com]

6 qt. Pressure Cooker
1 lb. Pinto Beans
2-4 Carrots
and/or
1 Bell Pepper
2-4 ribs of Celery
1-2 medium Onions
3-5 cloves of Garlic
1 tablespoon Chili Powder
1-2 teaspoons Cumin
1-2 teaspoons Thyme
1 teaspoon Oregano
1 teaspoon Rosemary
3 tablespoons of vegetable oil (in this case extra virgin olive oil)
3 tablespoons of all-purpose flour
2 quarts stock (beef or chicken)
2 quarts cold water

Pre-soak Beans:
Rinse pinto beans and place in pressure cooker with 2 quarts of cold water. Seal lid and put on high heat. When it comes to a boil (when the weight begins to rock) turn off heat and let soak for one hour. At the end of the hour cool pressure cooker and release pressure according to manufacturer's instructions. Pour beans into a colander and rinse with clear water. Set aside for next step.

While the beans are 'pre-soaking' chop carrots, bell peppers, celery, onion into quarter inch slices. Mince garlic.

Making a Rue:
Rinse and dry pot. It doesn't need to be absolutely dry but hot oil and water are like two really un-mixxy things and that's where we're heading next. Pour three tablespoons of oil into the pot. This should be enough to just cover the bottom of the pot. Add the carrots, bell peppers, celery, and onion cook on low to medium heat 'til done but not translucent. In a classic mirapoi(sp?) you need bell pepper, celery, and onion - what's known as the 'holy trinity.' Carrots are a substitute in this case but shouldn't hurt the soup of you do have the bell pepper as well. When the mirapoi(sp?) is ready add the three tablespoons of flour. Brown flour.

Add all spices and stock little by little stirring to keep things from sticking. When all stock is in the pot add the beans. Seal the pressure cooker and turn heat to high. When the pot comes to a boil (when the weight begins to rock) cook for twenty minutes. At the end of twenty minutes turn off heat and let pot equalize pressure according to manufacturer's instructions.

I serve this with regular steamed white rice. I cook it a bit past 'al dente' so that it's a bit sticky. All measurements here are approximate due to the way I cook. What 'grows' in the pot is the amount of veggies I add on any given day. I try to adjust the spices to allow for the volume of soup