_recipes

garlic & pepper beef

Wed, 12 Sep 2007 10:51:02 GMT

garlic & pepper beef

anyways, this dish was an effort to reproduce the garlic & pepper beef that we usually order @ soms noodle house and i can say that ive really done a good job with this. i added some mushroom in lieu of msg as i learned that mushrooms in general adds umami taste and besides, it extends the dish up to 2 more servings :)

INGREDIENTS:
1/2 K beef sirloin tips, (cut into strips or bite-sized pieces)
3-4 tbsp pepper, coarsely ground
1/3 cup of soy sauce
1 can button mushrooms, quartered
water from the mushroom (about half a cup)
2 bulbs of fresh garlic, minced
1 medium onion, minced
3 tbsp of cooking oil
1/2 to 1 cup water
2 tbsp knorr liquid seasoning
2-3 tbsp of cornstarch
1-2 tbsp brown sugar
1-2 tbs sesame oil
chili flakes (if preferred)
patis, to taste

PROCEDURE:
1. combine beef, soy sauce and pepper and keep in the fridge for atleast half an hour.
2. in a skillet, heat cooking oil and saute onions until they are translucent.
3. add garlic and keep sauteing until golden but not brown.
4. add beef (without the marinade) and brown a little, then add the marinade afterwards.
5. add water from the mushroom; cover and simmer.
6. add more water by increments of 1/2 cup if necessary until the beef is tender.
6. when beef is already tender, add the mushroom and let it simmer until the liquid is reduced to just abt 1/3cup.
7. add the liquid seasoning, sugar, chili flakes, and sesame oil.
8. adjust the taste as preferred by adding sugar to make it more sweet, patis to make it more salty, and chili flakes to make it more spicy.
9. serve hot with steamed or fried rice with lots of luv~

Tue, 27 Feb 2007 00:29:01 GMT

View Poll: Weird, Stange and Unusual Recipes with a Dash of Humor

If you ticked yes above, here's the link:

http://community.livejournal.com/funnyrecipes/profile

cheesy french toast

Wed, 14 Feb 2007 13:59:13 GMT

fabulous breakfast :)

i prepared this for today's breakfast and for today's baon as well. its always better to use mozzarella cheese for recipes like these but i find it too expensive so i usually use kraft eden cheese instead.

this delectable snack goes well with coffee and is best enjoyed during lazy saturday mornings :P

ingredients:
2 eggs, beaten
½ cup milk
salt & pepper
cheese slices (the more the merrier)
8 slices of white bread
1 tsp cooking oil

procedure:
1. heat cooking oil in a non-stick pan
2. beat eggs, season with salt & pepper, and add milk. blend well.
3. dip bread in the egg-milk mixture on each side and drop on heated pan.
4. brown each side of the bread and put cheese slices on top (like the photo above)
5. put one toast on top of the other (like a sandwich) and continue heating until the cheese melts.

serves 4

stir-fried beef with peppers and onions

Thu, 08 Feb 2007 10:56:06 GMT

another x-post...

beef with peppers and onions

remember this recipe i posted i while ago?

its actually the same recipe, with just a little bit of adjustment so to speak.

i used beef sirloin tips this time instead of pork and its generally the second best to use when it comes to stir frying. the best part to use is beef tenderloin ofcourse, but it wasn't actually being sold at the supermarket in small quantities (i.e. 1/4 kilo). anyway, beef sirloin tips are tender enough and you wont spend a long time tenderizing it before you get to the part where you get to stir-fry everything.

i added more chili oil in this recipe to give it a bit more heat (yahoo!) and i've also added some sesame oil and a little bit of ginger to give it the usual characteristic of chinese cooking. some people would think that chinese cooking is mostly about oily foods that are MSG-laden, and to some extent its a true -- but not in my kitchen anyway. the ajinomoto dispenser that i have has been sitting in my cupboard for ages now and i dont even remember the last time i used it. i use cooking oil minimally, and i even trim the fat off in most meats cuts that i buy.

anyway, using ginger and sesame oil is highly recommended coz it'll give the dish a pleasantly peculiar taste and it'll sure make your dish smell really great!! using red and green bell peppers made the dish more appetizing to look at and as usual, the crunchy texture of the veggies makes this dish really wholesome and healthier -- and perhaps subliminally make you wanna add more greens in your everyday cooking :P

this recipe is quite easy to execute and if you dont have a wok for stir-frying , you may just use a regular sauce pan with a lid just like what i did :P

INGREDIENTS:

1/4 kilo of beef sirloin tips
4 cloves of garlic, minced
2 tbsp cooking oil
1/4 cup of water (at most) to tenderize meat
5 tbsp oyster sauce
1 tsp cornstarch
1 tbsp sugar
2 tbsp soy sauce
1/4c of water
2-3 tbsp of chili oil (may be substituted with 1-2 tsp dried chili flakes)
1 onion, chopped coarsely
1/2 tsp of ginger
1 green bell pepper, chopped coarsely
1 red bell pepper, chopped coarsely
1 tbsp of sesame oil
salt & pepper to taste

PROCEDURE:

1. heat oil and brown the garlic.
2. add beef and ginger and saute these until brown.
3. add about half of your 1/4c of water to the meat, cover and simmer until the meat is tender. you may add the other half when the water is almost dry and the meat still needs to be tenderized.
4. when the meat is already tender, remove the cover and let the excess water evaporate.
5. meanwhile, dissolve 1tsp of cornstarch and 1tbsp of sugar in 1/4c of water and add the 2tbsp of soy sauce to this solution.
6. add the oyster sauce onto the meat and stir-fry over high heat until the sauce caramelizes or almost dries up.
7. add the chopped onions and peppers and chili oil and stir-fry again
8. add the starch solution with sugar and soy sauce and remove from heat when the sauce thickens.
9. serve hot on a separate dish or as a rice topping

serves 4-6

enjoy!

chicken asado

Tue, 06 Feb 2007 14:03:15 GMT

not your usual of asado

i got the original recipe from food magazines' 10th anniversary special and according to the article, this was contributed by lori baltazar, the same person who shared the recipe for the fudgy butterscotch brownies given below.

when we filipinos hear the word asado, we'd automatically think of tender pork cutlets stewed in a dark, sweet-savoury sauce. this dish however is far from what you'd expect. this recipe is very different to what most people are used to coz it uses chicken meat, instead of pork, and the sauce is a bit buttery and sourish, and its red!! its really different from your usual asado, and actually its more similar to afritada but not quite.

what i love about this recipe is that the the ingredients are mostly in my own cupboard already and the procedure is so simple. you just hafta put everything in a pot and after some time you'd have a praise-worthy dish, and it keeps well in the fridge too!

this dish is particularly new to me and my hubby and we both love it so im sharing it for everyone's delight.

ingredients:
1K chicken pieces
¼ cup of calamansi ((philippine lemon) juice
2 tbsp of soy sauce
salt and pepper
¼ cup of butter
1 can of tomato sauce
1 large onion, quartered
1 tsp of dried basil
2 large potatoes, quartered

procedure:
1. wash chicken pieces in cold running water and drain.
2. rub chicken with calamansi juice and soy sauce, then season with salt & pepper.
3. in a pot, melt butter over low heat and saute tomato sauce, onions and basil.
4. place the chicken in the pot, cover, and cook over low heat. do not add water.
5. when the chicken is already half cooked, add the potatoes, cover and continue cooking until the chicken becomes tender and the juices run clear when the chicken is pricked with a fork.

the magazine says that this should take about 50 minutes or so, but since i halved the original recipe my cooking time was a bit shorter. you can also use a pressure cooker (but i havent tried that yet). the chicken comes out very juicy & succulent. enjoy!!

serves 6

butterscotch fudgy brownies

Mon, 05 Feb 2007 13:52:40 GMT

x-posting again :)

blondies & brownies :)

i got the original recipe from another blog that i lurk in and i give full credits to miss lori :)

these babies are really fudgy and moist and really, one bar is not enough!! the people who have tasted these goodies cant decide which part is better than the other -- blondies (the butterscotch part) or brownies?? you decide...

ingredients:

butterscotch batter
1 cup all purpose flour
½ tsp baking powder
¼ tsp salt
½ cup butter
¾ cup packed light brown sugar
2 large eggs
2 tsp vanilla extract
½ cup shredded coconut (optional, but highly recommended)

brownie batter
⅓ cup all purpose flour
¼ cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp salt
⅓ cup butter
½ cup white sugar
1 egg
1 tsp vanilla
1 tbsp corn syrup (dark or light)

procedure:
1. preheat oven to 325°F or 160 °C
2. grease a square pan with butter and set aside.
3. make the butterscotch batter:
- sift the first three ingredients and set aside.
- cream butter and stir in the brown sugar.
- add the eggs one at a time, and then stir in the vanilla extract and the coconut, if using.
-set aside.
4. make the brownie batter:
- sift the first four ingredients and set aside.
- cream the butter and stir in the white sugar.
- add the egg, and then stir in the vanilla extract and the corn syrup.
- set aside.
5. assemble the brownie mixture:
- stir in the flour mixture into the butterscotch batter.
- stir in the flour mixture into the brownie batter.
- pour the butterscotch batter into the prepared pan.
- place scoops of the brownie batter on top of the butterscotch batter. - swirl as desired.
6. place pan in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out wet, but the surface is firm. Do not overbake.

kotlety Pozharskie----ITS RUSSIAN

Sat, 27 Jan 2007 23:24:27 GMT

Ingredients
1/4 c milk.
2 lb chicken breasts, boned & skinned.
5 ea white bread slices.
1/4 lb unsalted butter.
3/4 ts salt.
1/2 ts white pepper.
2 c dried bread crumbs.
10 tb unsalted butter

Method
Put 5 bread slices in a bowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. Take the 10 tablespoons of butter and clarify them in large skillet over a low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place over a medium- high heat and when hot fry the patties
for approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remaining butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.

Macaroni Salad!

Sat, 27 Jan 2007 23:16:21 GMT

INGREDIENTS
2 1/2 cups macaroni
2 onions, thinly sliced
1 small tomato, chopped
4 cucumbers, sliced
1/2 cup white sugar
1 tablespoon chopped fresh parsley
2/3 cup distilled white vinegar
1/2 teaspoon salt
3 tablespoons olive oil
1/2 teaspoon ground mustard
1/8 teaspoon garlic powder
ground black pepper to taste
DIRECTIONS
Cook macaroni according to package instructions. Drain and rinse with cold water
In a small bowl mix sugar, parsley, vinegar, salt, oil, dried mustard, garlic powder, and black pepper.
Combine onions, tomato and cucumber with macaroni. Pour dressing over noodles. Chill and serve.

NUTRITION INFORMATION
Servings Per Recipe: 8
Amount Per Serving
Calories: 249
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 203mg
Total Carbs: 43.7g
Dietary Fiber: 2.3g
Protein: 5.5g

Venison Leftovers Clean-Out-the-Fridge Salad

Wed, 24 Jan 2007 00:50:55 GMT

In order to knock down some pretty hefty credit card debt, I've been on a food plan that involves spending approximately $100/month, cooking all the time and avoiding fast food like the plague that it is. While it takes a lot of effort, the results have been great, and my husband has never been happier. With the recent windfall of several pounds of various cuts of fresh venison, we've been able to eat like kings for only about $2USD per night.

Friday, I seared some beautiful venison steaks and paired them with a red wine and mushroom sauce and roasted red potatoes. To hubby's credit, he stopped himself short of eating everything I cooked, and I had leftovers. The potatoes formed the basis for a nice chicken soup, and the rare venison gave us this salad Saturday night:

Venison Leftovers Clean-Out-the-Fridge Salad

Ingredients:

Rare venison steak, cut thinly on the diagonal
1/2 can chickpeas, drained and rinsed
1 heart of Romaine lettuce
thin slices of Parmesan cheese or a light crumbling of queso fresco
fridge leftovers (pieces of fresh carrot, celery, the last artichoke heart in olive oil, a roma tomato, walnuts or almond slices, etc.)
lemon juice
olive oil
salt to taste
ground whole peppercorns
any fresh herbs you have

Put the lettuce into big bowls. Be generous. Combine the various fridge leftovers and don't skimp on the beans; they provide bulk and flavor. Top with the meat and sprinkle with the cheese. Mix up a standard olive oil and lemon vinaigrette and lightly toss each bowl with it. Serve with the crustiest bread you have.

It was really good!

chicken croquettes

Tue, 23 Jan 2007 15:32:55 GMT

... just cross-posting :P

here's a low-cost recipe that really easy to prepare :)

served piping hot with rice or on it's own, these babies are quite delightful being creamy on the inside and crunchy on the outside.

according to wikipedia, croquette or croquet is a parcel of food such as minced meat or vegetables, shaped into a cylinder or circle, encased in breadcrumbs and deep fried.

i got the recipe from my trusty let's cook with nora cookbook but the original recipe calls for shrimps. anyhow, you can always use some flaked chicken or fish, slices of ham, or grated cheese in lieu of shrimp. my mom told me that her aunt used to make croquettes made with mashed potatoes with ground pork filling so i guess making croquettes is just a matter of preference and creativity.

i used store-bought ground chicken meat, that way i didnt hafta flake the chicken anymore. i also used full-cream powdered milk mixed with water for the milk indicated in the recipe and i guess any kind of milk will do. i didnt really use a lot of cooking oil for deep-frying coz my tiny saucepan made a cup of cooking oil high enough to cover about half of the croquette when frying. all of the ingredients are available in supermarkets and i think the entire recipe will just about cost you less than P70 (about less than $2), and hey its good for 6-8 servings!

these babies keeps for days in an air-tight container in a fridge, making it convenient to prepare several batches ahead of time. serve this with gravy on the side and enjoy!! :)

INGREDIENTS:
1 cup of chicken meat
*or flaked fish fillet, finely chopped shrimps, ham, or grated cheese

for the bechamel sauce:
1/4 cup of butter
6 tbsp of all purpose flour
1 cup of milk
1 cup of water
salt & pepper

for the breading:
2 eggs, beaten
japanese breadcrumbs
all pupose flour

PROCEDURE:
1. simmer the chicken meat in a little water with salt and pepper until the juices run clear.
2. drain the meat, flake or chop into small pieces, and then set aside.
3. prepare the bechamel sauce by melting the butter in a saucepan over low heat.
4. when butter has melted, add the 6 tbsp of flour all at once and mix very well.
5. combine the milk and water and then add this solution to the butter-flour mixture a little at a time, with constant stirring. make sure that the liquid is absorbed by the butter-flour mixture completely before adding more of it.
6. season with salt and pepper, mix well and continue cooking until the bechamel sauce becomes thick and smooth.
7. add the chicken meat to the bechamel sauce and mix well.
8. remove from heat and place the mixture on a pan or a plate and cool it off a bit in room temperature.
9. refrigerate for 20-30 minutes or until cool enough to be handled.
10. take about 1-2 tbsp of the mixture and then roll it into small logs (about 3")
11. taking one log at a time, roll it in some flour and make sure to coat it evenly.
12. dip this log in the egg mixture and then roll it generously in japanese breadcrumbs. (you can now store the logs in an air-tight container and refrigerate for future use)
13. deep-fry the logs over high heat for about 3-5 minutes or until golden brown, drain and then serve.

makes about 24 pieces

biryani!!

Fri, 22 Dec 2006 11:52:03 GMT

BIRYANI (south indian)
chicken - 1/2 kilo (or 1lb)
rice (basmati) - 1/2 kilo (or 1 lb)
water - 4 cups
yogurt - 1/2 a cup
lemon juice - 1 tb spn

cinnamon* - 4 sticks (of 1 cm each)
cloves* - 3-4
cardamom* - 4-5
dry red chillies* - 10 (the REALLY spicy kind)

garlic - about 10-12 cloves (if they're big)
ginger - 1 and a 1/2 inches
onions (small) - 1 and a 1/2 cups when peeled
coriander - 2/3 of a cup
mint (leaves) - 1/3 of a cup

onions (large) - 3-4
tomatoes - 3
green chillies - 5
salt - as needed

oil - 7 spns
ghee - 7 spns

TO PREPARE:
first, mix the chicken with 2 tbsp of the yogurt. set aside.
grind all the ingredients marked * to a powder.
make a paste with the ginger and garlic.
finely chop the large onions.
finely chop the tomatoes.
roughly chop up the small onions.
20 minutes before you begin cooking, soak the rice in water.

COOKING:
heat the oil and ghee in a pressure cooker or a pressure pan. when the oil and ghee begin to smoke, add the onions and fry until golden brown. then add the tomatoes and saute until they're well done.
add the spice powder that you've made. allow it to cook for 2 minutes.
then add the ginger-garlic paste and cook for about 5 minutes (this is the part where it begins to smell HEAVENLY) add the chopped small onions and cook for another 3 minutes. add the coriander and mint. allow the mixture to cook for 1 minute more.
then add the salt and chicken. allow the chicken to cook for about 5 minutes.
take the rice you've soaked and drain out the water. then put in the rice, add the 4 cups of water, yogurt and mix well.
allow it to boil and then close the lid of the pressure pan.
allow 3 whistles for the biryani to cook.
and it's ready :)
you can make a raita if you want, but honestly, i think it tastes really good by itself.

Wed, 22 Nov 2006 01:38:13 GMT

Hi, new to the group and am looking forward to picking up some new recipes to add some eating diversity!

Am looking for a recipe for Italian Meatloaf I got from an email pal years ago, but forgot to keep. Have looked on Google but can't find anything similar to what I remember of it. It involved blending hamburger with pasta sauce, bread crumbs, and maybe eggs then shaping it into two loaves and placing mozzarella cheese on top of one loaf then the second loaf atop that. Does that sound familiar to anyone? I know the mechanics of it but not the actual amount of ingredients involved...sigh!

Any help in finding it would be appreciated. It was the first actual meatloaf I ate and LOVED lol.

hashbrowns

Tue, 07 Nov 2006 15:55:34 GMT

Hi,
I'm Sarah and I'm new to this comunity, just joined this morning. I'm kind of in to cooking, although I think I spend more time just looking at recipes than I do actually making things. Lol! I'm not really in to main dishes; I'm more into desirts, sides and snacky stuff. Anyway, I recently decided that I LOVE hashbrowns and I want to make some. I have a few recipes I got from the internet, but I was wondering if anyone has ever made these and has any advice or favorite recipes. Thanks!
Sarah

PAN FRIED CHICKEN WITH GARLIC

Thu, 02 Nov 2006 14:56:05 GMT

PAN FRIED CHICKEN WITH GARLIC
this is originally a recipe that my mother made up, but i've altered it a bit and now its SOOOOOO good..
chicken (without bones) - 250 gm (or about 1/2 lb)
garlic - 10 cloves
green chillies - 3 or 4
raw papaya - the smallest you can find
oil - 3 tbsp
so basically all you do is peel the papaya and cut it into large pieces(or paw paw as some people like to call it. personally, i think it reminds me of puppies) and peel the garlic. put the papaya, green chillies and garlic in the blender and give it a good whiz until you have a smooth paste...
cut the chicken into thin strips. add some salt to the papaya mixture and marinate the chicken in it for anything from 30 minutes to 2 hours...
take a shallow pan, heat the oil in it...shallow fry the chicken until tender...
and then, the best part...you get to eat it...
if the garlic's too much for you, use fewer cloves.

Po': A Cookbook for the Financially Challenged

Thu, 19 Oct 2006 01:08:23 GMT

I've had an idea brewing for quite some time, but I need to know if it is valid.

Artists, college students and low-wage workers who have taste have limited food options available to them. They can either spend significant portions of their budgets on awful, unhealthy fast food or they can buy tons of expensive ingredients at the grocery store and spend time they don't have cooking decent meals. Shouldn't there be a solution to all of this?

Further, most of the "cost-saving recipes" I see involve gooey cassaroles that feature Campbell's cream of mushroom soup as a base (eew). What if there were a way to get people to eat well, stay within their food budgets and and have a wonderful time experiencing the joy of food?

I'm thinking of writing a book called "Po'", as in so "poor" you can't afford the extra "o" and "r" that come in the word "poor". There would be chapters on college dorm cooking, "I'm poor and I live on my own" cooking and chapters that focus on the bare essentials (herbs, spices, condiments) necessary to make decent food without breaking the bank.

The genesis for this idea came years ago when a cartoonist asked me to define just what an artist is. I answered, "An artist is a person who is eating 33 cents worth of ramen noodles out of a $300 ceramic bowl he hasn't been able to sell." That got made into a cartoon, and I've been thinking about it ever since.

A person can make a lovely egg drop soup out of ramen noodles (minus the seasoning packet--ugh!), some soy sauce, a few scallions and an egg. If you're feeling extravagent, throw in a touch of sesame oil.

Where are the cookbooks that teach people how to eat well on about $6 a day? Should I write this, or is it a bad idea?

chicken korma! soooooooooo good..

Wed, 18 Oct 2006 05:18:04 GMT

i decided to make chicken korma. it turned out to be AMAZING!!! the best indian dish i've probably cooked to date! (and i should know, after all, i AM indian you know)
i didn't have a recipe, so i googled it and found about 3 or 4 different recipes...picked out what i liked best from them, and this is what i came up with...
serves 2
oil - 2 tbspns
ghee(clarified butter)- 2 tbspns
chicken - 250 gms or about 1/2 lb
medium sized onions - 2
tomato (small) - 1
garlic - 3-4 cloves
ginger (fresh) - 1 inch
peppercorns - about 10
cloves - 2
cinnamon - 3 inch stick
cardamom - 2 pods (crushed)
red chilli powder - 1 1/2 tsp (or more if needed)
coriander powder - 1 1/2 tsp
salt - as required
bay leaf - 1 (the dry variety if possible)
yogurt - 4-5 tbspns
fresh cream - 6 tbspns
water - 1/2 cup (approximately)
initial preparations:
clean the chicken and chop into 2-3 inch pieces. make sure you remove the skin. indian food almost NEVER had chicken skin in it.
onions-slice REALLY fine.
tomato-slice REALLY fine again :)
garlic-mince
ginger-peel and mince
bay leaf-tear up into about 3 pieces

cooking:
heat oil and ghee in a saucepan until slightly smoking. add the spices (cinnamon, cloves, cardamom) and fry for about 30 seconds. add onions, ginger and garlic and saute tell golden brown (it should be done REALLY well). add the peppercorns, salt, chilli powder and coriander powder. then add the chicken, bay leaf and tomatoes and cook for about 5 minutes. add about 1/2 a cup of water and cook over a low flame so that chicken cooks well, and water evaporated to leave a thick sauce (it won't be smooth at all because of the onions). then add the yogurt and cook for another 3 minutes stirring well all the time so that it dissolves. finally stir in the cream and cook for 2 more minutes.
serve warm with rotis or naan or any kind of tandoori bread :)

p.s: in case you aren't able to buy some of the ingredients, try substituting. for eg; if you can't find ghee, begin the recipe by heating unsalted cooking butter in the saucepan until its golden brown (thats a crude version of ghee)
for the red chilli powder and coriander powder, its best if you go to an indian store..but f.y.i, red chilli powder is just a red chillies which have been dried in the sun, then dry roasted in a pan and powdered.. coriander powder is the same thing, only with coriander seeds instead..

dinner for 4 ideas, please!

Fri, 15 Sep 2006 18:26:01 GMT

As you might recall, my hubby and I just moved into a new, cute, swanky but troubled cottage. Two women who are friends of the family are coming up tomorrow for dinner and to stay at a nearby hotel. I have no real ideas but here are some details and perhaps you smart folks can help me out.

Time and money for prepping are tight.
These ladies LOVE to imbide. The current favorites are dry manhattans and unsalted, minorly sweet margaritas.
They are from NYC and are food snobs (Italian is out because they were just at the San Gennaro festival)
We have a new gas grill and a very small kitchen.
I have access to a fresh seafood guy who sells maine mahogany clams $8 for 4 dozen.
He also sells lobster (too expensive) and crabs cakes (pretty good on the grill). There may be an issue with availabilityb ecause I can't get to him until tomorrow at noon.
I do not want to have to cook too much while they are there.
Other fresh produce or meats are easy to come by.
Premade or tapas style dinner is a possibility.

Ok, questions are welcome. Answers are even more welcome! Thank you!

Xposted to hell

ok

Thu, 07 Sep 2006 02:20:18 GMT

I know this is a little bit off topic. But I have a message board http://amyjay.proboards100.com/index.cgi
and I am looking for people that have recipes that they can add to our board.

We have other topics such as television, book clubs, movies, celebrities, advice, etc. If your interested take a look.

I am sorry if this bothers anyone.

Quick and easy Chicken recipe

Sat, 26 Aug 2006 20:31:15 GMT

Here is a basic quick and easy chicken recipe for people with little money and little time. I stole it from an ex-boyfriend so I thought I would pass it on.

Boneless-skinless Chicken breast (as many as desired)
fetta cheese (one package)
1 can of spinach
pasta noodles (any amount desired)
either 1 jar of Alfredo sauce or
1 jar of spaghetti sauce

Preheat oven to 375
Drain Spinach, and crumble fetta cheese. Add the two together. Defrost Chicken and make a slice down one side of the breast making a pocket. Take the spinach and fetta cheese mixture and stuff into the chicken breast.

Take a casserole dish and put butter on the four corners and sides. Place the chicken in the casserole dish and sprinkle the spinach and fetta cheese mixture on the chicken. Be liberal with it using as much as desired.
Put in the oven and bake until chicken is cooked through. (should be about 20 minutes)
Cook noodles and heat sauce. Once chicken is done serve on pasta and top it with sauce!

Bacon Wrapped Asparagus

Wed, 29 Mar 2006 06:25:00 GMT

Tres, tres easy:
Take four stalks of asparagus, drizzle them with extra virgin olive oil (amount to your liking), then wrap each stalk in a couple of strips of bacon. Add salt and pepper if you prefer, I like to sprinkle basil, then put in preheated oven at 450 for no more than 15 minutes (better start at 8-10 so as not to overcook the asparagus). if you like asparagus, it's fantastic! credit to my darling Los Angeles actress/singer friend Danielle Adams for the recipe!

eggplant sandwiches

Thu, 23 Mar 2006 20:50:17 GMT

Hi, new to the community, wanted to post a recipe I tried last night. I surprised my boyfriend with it; great appetizer to our steak dinner!

Eggplant (one is fine for one-to two people)
mozzarella, preferably already in slices
two eggs
bread crumbs
basil
vegetable or olive oil
salt and pepper

~Cut eggplant into round slices 1/5 inch thick (adjust thickness to your liking; the recipe actually called for 1/4 inch, but I would have cut them thinner, so your choice)
*Note: You may want to soak the eggplant slices for about twenty minutes in some salt water, as eggplant skin is a little bitter. Up to you; I did not and it was fine to me*
~Match cheese slices to fit eggplant
~Beat eggs in a bowl, place breadcrumbs into another bowl
~Take two equally sized slices of eggplant and place a slice of cheese in b/t. Sprinkle some basil in b/t the slices.
~Dip sandwich first into egg dip, then into bread crumbs.
~Heat oil in large deep skillet one inch deep. Cook sandwiches until golden brown, using fork and spatula or tongs to turn twice. Salt and pepper to your liking.

Yum.

Mon, 13 Feb 2006 20:48:37 GMT

anyone have a recipe for carne guisada?
my boyfriend is from texas & i'm from cali; and i ain't heard of it lol

Sun, 05 Feb 2006 22:40:08 GMT

Got it off all recipes.com

It is a million calories but must say it is worth it..Serve w/ icecream. It is almost like a lava cake you get when you go out.

Original recipe yield: 1 - 10 inch Bundt cake.
Prep Time:30 MinutesCook Time:1 Hour Ready In:2 Hours Servings:12 (change)

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INGREDIENTS:
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
Bake in preheated oven for 55 to 70 minutes (till top had a little spring). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Stuffing topped beef filets

Thu, 12 Jan 2006 20:45:51 GMT

Stuffing-topped Beef Filets

2 beef tenderloin filets, (4oz each)
1 tablespoon butter
1/2 cup shredded zucchini
1/2 of a small onion, finely chopped
3/4 cup Stove Top Stuffing mix for Chicken
1/2 cup Kraft shredded cheddar cheese

Preheat broiler. Heat ovenproof skillet on medium heat. Add meat; cook 6 minutes on each side or until browned on both sides but still pink in centers. Remove from skillet; cover to keep warm.

Melt butter in same skillet on medium-high heat. Add zucchini and onions; cook and stir 2 minutes or until vegetables are tender. Remove from heat. Stir in dry stuffing mix and cheese until well blended. Remove mixture from skillet. Add meat to skillet; top evenly with the stuffing mixture.

Broil 6 inches from heat source for 5 minutes or until stuffing is lightly browned.

Makes two servings.