recipe trading thread

“I'm looking for some good ole recipes so feel free to post away.

Jackstraw, I would really like to get your squash curry soup recipe. I know you gave it to me before, but I lost it. :(”

“Ingredients:
cereal
milk

Directions:
Poor cereal into a cereal bowl. Add milk.

Alternate directions:
Poor milk into a cereal bowl. Add cereal.”

“Below middle class cereal, milk? ;-)”

“Anyone have a venison jerky recipe?”

“No, but if you hum a few bars, I'll bake it.”

“1 pound shrimp peeled and deveined

1 bell pepper
1 small to medium white onion
2 tsp minced garlic
1/2 cup chopped fresh parsley
1/2 cup celery diced fine
2 TB Tony Chacheri's Crole Seasoning
1 TB butter (not margarine)

2 cans tomato and okra
1 can diced tomatoes

2 cups rice

dice celery and onion
add parsley and celery

melt butter in 3 qt dutch oven (NOT CAST IRON) put onion, garlic, bell pepper, celery and parsley in dutch oven and add 1/2 of the creole seasoning and sautee until onions are translucent and bell pepper is tender

add the two cans of tomato and okra and the can of tomatoes

let simmer until tomatoes are breaking down

add shrimp and other half of the seasoning and cook 10 minutes at a simmer covered (don't overcook the shrimp or it gets tough)


cook rice according to directions

spoon the shrimp creole over the rice and enjoy

I am doing this off the cuff and hope I didn't leave anything out

oh,,,I would put a little File' powder on it to serve it and also, I would add a bay leaf as soon as I added the tomato/okra

you want this to be be medium constincy so if it gets too thick just thin with a little tomato juice or chicken broth...but it shouldn't be necessary if you finish this with the lid on the pot”

“Nimble, I have a few I will try to get em to you fri...”

“Go here:

http://allrecipes.com/

or

http://www.elise.com/recipes/”

“Oooo, I have a good curried squash recipe. It's the only way Birch will eat squash. Good stuff!”

“My favorite dish...Michigan Chicken

You will need:

Chicken breasts
flour
salt
pepper
mushrooms (I like cremini and ****ake)
basil
chicken broth
sherry
dried cherries
butter

Pound out one chicken breast to about 1/3" thick (if it's a big breast, cut it in two pieces). Dredge in flour that has been seasoned with salt and pepper. Sautee in a frying pan with about 2 tsp. extra virgin olive oil. Turn over and throw in about 1/3 c. of the mushroom mix and 1 TB of fresh chiffonaded basil and 2TB of cherries. Allow to cook for about 1 minute. Add in about 1/4 cup sherry and set it on fire. ;-) Once your flame goes down, add in maybe 1/2 c. chicken broth. When it cooks down to about half and the chicken is done, pull out the chicken and kick up the flame. When the sauce is up to boiling, add 1-2 TB of butter to thicken it. Pour over the chicken.”

“You can say big breast, but not #&%!$take?”

“shiitake?”

“ohhh, a "swappin" thread... i get it squire... i get it... a nod's as good as a wink to a blind man, eh?... say no more, say no more... wink, wink... nudge, nudge... say no more squire!”

“In anticipation of Thanksgiving dinner:

Crock Pot Dressing

1 cup butter or margarine melted (I use a little less though)
2 cups chopped onion
2 cups chopped celery
1/4 cup parsley (fresh or dried)
2 cups canned mushrooms, drained (I use fresh sliced)
2 eggs, beaten
3 1/2 to 4 1/2 cups chicken broth, or enough to moisten well.
13 cups cubes dry bread
1 1/2 tes. poultry seasoning
2 teas. salt
2 teas. sage
1 teas. thyme
1 teas. pepper
1/2 teas. marjoram

Melt butter or margarine in large fry pan and saute onion and celery until soft. Mix with remaining ingredients and toss well. Pack in large crock pot. Cover. Cook on high for 45 minutes, then turn to low and continue cooking for 6-8 hours.

It's great and never dry.”

“I'm a big casserole fan! So if anyone has any deelish recipes, let 'er rip. But no meat casseroles!”

“let 'er rip huh - sounds like you have been eating too many beans”

“Take Red, Green and Yellow Bell peppers, and onion and cut up to bite size place in a bag with Italian Seasoning (the dry stuff) and put in the fridge.

WHen you are in a rush, boil water, place pasta in water to cook.

Then begin sauteeing the meat (chicken, pepperoni or even steak) in olive oil, garlic and whatever else you like.

Toss in the peppers and cook until hot but still crunchy. Then cut off the heat and douse the food with Parmesean and Romano Cheese and cover to allow cheese to melt.

Take out and put mixture over pasta!

WALLLA...I like to mix crushed red pepper into the peppers as I cook them....YUMMY..

Prep time as long as it takes to boil the pasta.”

“Laughing Cow Alfredo Sauce
POINTS: 4
INSTRUCTIONS

8 wedge The Laughing Cow Light Creamy Garlic & Herb
1/4 cup I Can't Believe It's Not Butter! Spray
1/8 tsp black pepper
1/4 tsp garlic salt
1 cup fat-free half and half
1/4 cup Kraft 100% Grated Parmesan Cheese


Yeah, its a weight watcher recipe. I used 'higher' fat stuff with it last week and it was fabulous! I added broccoli and grilled chicken, too. Yum!”

“Bubble Up Pizza Casserole
6 Servings @ 7.5 Points
8 Servings @ 5.5 Points

1 lb lean ground beef
1 onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp Italian seasoning
Veggie Toppings (mushrooms, peppers, olives, any of your favorites - BE CREATIVE)
17 slices Turkey Pepperoni (optional)
15 oz. refrigerated buttermilk biscuits, uncooked, quartered
1.25 c FF or soy mozzarella, shredded

1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion, tomato sauce, basil, garlic and Italian seasoning.

2. Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.”

“Ingredients:
bread

Directions:
Set toaster on desired setting.
Toast the bread in the toaster.

Alternate directions:
Set toaster on desired setting.
Toast the bread in the toaster.
Spread your favorite butter on the toast.”

“What, beans are good for your heart! I have several casseroles that incorporate beans. :-D

You're giving me a weirdo WW recipe when I asked for a casserole recipe, Smiley? Are you trying to tell me something? LOL!! Jokes.”

“sass, I would like to hear your butternut squash soup recipe.”

“Sarge, the loaf of bread is stuck in my toaster and is burning, I think. Now what?”

“Plain or wheat pita bread
plain tomato sauce
Shredded mozzerella
favorite pizza topping


Place pitas on baking sheet
spread sauce on pitas
add toppings and mozzerella

400 deg. for 6-10 minutes (depending how hungry you are 2-3 minutes under the broiler)

Awesome fast and easy. keep supply of sauce and mozzerella in Glad containers. A gazillion times better for you and tastier than prepackaged pizzas”

“Ill scare that up for you Rob. Great thread idea BTW!”

“Take one elephant, one hundred onions, seasonings, one hundred stalks of celery etc. And one rabbit.

Cut and dice all to bite sizes. Mix in pot on boil....be careful though about the rabbit some people don't like Hare in their soup.....”

“http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35528,00.html

It's emeril's recipe. I skipped the tumeric oil, cheese and toast and used veg stock instead of chicken. It was really really good.”

“Does anyone else find cooking...I mean making a meal from scratch to be relaxing?”

““Sarge, the loaf of bread is stuck in my toaster and is burning, I think. Now what?” - Nonconformist

XL, ... can you handle this one?”

“XL, me too. But especially if I have Jon and a glass of wine helping me. ;)”

“my wife made some of this last night and OMG is it ever dangerous...it's like eating cake, and today it was even better cold.....
She uses that Jiffy Corn Muffin mix, cottage cheese, broccoli, eggs, butter (one STICK), onion.
Here we go....
Melt 1 stick oleo
Add and mix the following:
1 box Jiffy cornbread mix
1/2 onion, chopped
1/2 cup lowfat cottage cheese
2 eggs
1/2 pkg. frozen chopped broccoli (let set until it can be broken with a fork)

Bake in greased 9x13(or smaller) pan at 350 for 35-40 minutes - or until golden brown
(can be frozen)
This is one half the recipe, for full, double ingredients...
ENJOY!
last edited: 11/16/07 2:22:17 PM”

“mmm that sounds pretty yummy there Chap!”

“thanks Har”

“I posted this somewhere else but it's mighty tasty and is worth re posting

GARLIC CITRUS CHICKEN
One whole chicken
One lemon (sliced into rounds)
One orange (sliced into rounds)
One bulb garlic (peeled and quartered cloves)

Stuff the chicken with the garlic, lemon and orange, sprinkle with black pepper, & chopped dried onions.

In seperate cup mix 1 cup orange juice and 1/2 tsp each: cardomom, and thyme.

Baste chicken frequently with OJ mixture, and drippings from pan.

This can either be done in a crock pot on low of you have the time or in the oven in a roaster to brown the chicken a bit more.

Serve with some nice crusty bread and some fresh steamed asparagus or seasoned vegetable blend. Super tasty!

Infact this along with some elk steaks will be our thanksgiving dinner this year!”

“My Lasagne

Sauce (you can use this on spaghetti or whatever, too)
Get about a pound each of ground beef and ground sausage, as spicy as you like it. Brown it in a big pot. Get rid of the fat.
Take the meat out of the pot.
Put a bunch of chopped onions and garlic in the pot. Saute it - add olive oil if you think you need to.
Put the meat back in.
Put in about 3 of the large cans of diced tomatoes, or maybe use crushed tomatoes, or some combination. I dunno, do whatever you want.
Add a bunch of italian spices.
Add some crushed red pepper flakes if you like it spicy.
Add some sugar.
If it's too runny, add some tomato paste.
Add some red wine.
Cook for eleventy billion hours.

The lasagne part
Ladle some sauce into the pan
Put a layer of lasagne noodles - you don't have to cook them in advance.
More sauce.
Add a layer of a ricotta cheese mixture (ricotta cheese, parsley, 1 egg).
Add a layer of mozzarella cheese.
Add a layer of Parmesan cheese.
Repeat layers until you fill up the pan.
If your sauce wasn't very watery, you can add some water to the pan to help cook the noodles.

Cook at 350 until done.

Let it sit for 10-15 minutes after you take it out of the oven to get the cheese to set.

Eat until full.

Save the rest for leftovers over the next several days.


Note: This recipe got me in trouble because my grandmother-in-law liked it so much, she gave my mother-in-law grief every time she made her lasagne. So be careful who you serve it to....
last edited: 11/16/07 3:36:47 PM”

“Other note: To make a meatless lasagne, just leave the meat out of the sauce and put some cooked spinach (a couple of the frozen packages, boiled per package instructions) in the ricotta mixture. It's good, too.”

“*** CAUTION : VERY VERY RICH ***

This recipe is quick to make, and easily serves one for you single people, but can be scaled for more servings.

Ingredients:
crystal sugar
confectioner's sugar
brown sugar


Directions:
In a bowl, add 1 cup of each ingredient. Stir until well mixed. Using a ladle, scoop into a serving bowl (I prefer a cereal bowl, see recipe above). Enjoy!

Alternative Directions:
Instead of using a cereal bowl, cover a dinner plate with sugar cubes (no more than 3 cubes high, unless you really have a sweet tooth). Pour mixture over cubes as above. Enjoy!!”

“Refried Bean Soup

1 cup chopped onion
1 cup chopped green bell pepper
2 tsp minced garlic
1/4 tsp ground cumin
1 can (14.5 oz) mexican style stewed tomatoes
1 can (14.5 oz) diced tomatoes (drained)
1 can (15.5 oz) kidney beans
1 can (14.5 oz) vegetable broth
1 can (15.5 0z) black beans
1 can (16 oz) refried beans

place onion, garlic and bell pepper into a dutch oven over medium heat (spray with cooking spray first) and cook until tender, add the broth, stewed tomatoes and diced tomatoes. Rinse/drain the black and kidney beans then add to pot. Stir in the refried beans and cumin. Cover and bring to a boil then reduce heat for 10 mintutes stirring occasionally.”

“Parmesan Squash Casserole

1 pkg (10 oz) frozen slice yellow squash or 4 cups fresh squash
1 tbsp + 1 tsp margarine melted
1 tbsp minced onion flakes
2 oz grated Parmesan cheese
2 eggs (or 1/2 cup egg substitute)
salt and pepper to taste

cook squash according to package directions or if using fresh squash steam for 10 minutes until tender and drain. Preheat oven to 350°. In blender or food processor combine all ingredients and blend until smooth. Pour into a 1 quart baking dish that has been sprayed with nonstick cooking spray. Bake uncovered for 35 minutes.”

“Seared Greens with Red Onion and Vinegar

2 tbsp EVOO, 2 turns of pan
1/2 red onion sliced
1 tsp mustard seeds
1.5-2 lbs mustard/turnip/kale greens or swiss chard (red or yellow). remove stems and tops coarsely chopped
1/4 cup red wine vinegar

heat a large skillet over high heat, add EVOO, mustard seeds and onion. Sear both 2 minutes. Add greens and toss with tongs. Sear greens 2-3 minutes until they start to wilt down, add vinegar to pan. Remove pan from heat and season with salt and pepper”

“Mashed Roots

2 cloves garlic, peeled
1/2 lb carrots, peeled and coarsely chopped
1/2 lb parsnips,peeled and coarsely chopped
1/2 lb turnips, peeled and coarsely chopped
1/2 lb rutabagas, peeled and coarsely chopped
2 tbsp EVOO
2 tbsp milk warmed
1/2 tsp kosher salt
1/8 tsp ground black pepper
1 tbsp fresh snipped chives

Place garlic, carrots, parsnips, turnips and rutabagas in a 4 quart pot, add enough water to cover. Bring to boiling and reduce heat, simmer uncovered for 30-35 minutes or until veggies are tender. Drain and return veggies to pot.

Mash slightly with a potato masher. Mash in EVOO, milk, salt and pepper. Veggies should be slightly chunky. When you serve them sprinkle with chives”

“Ewk, that's pretty much how we eat our greens but we use balsamic vinegar instead of red wine. Often I'll fry one slice of bacon first, take it out and crumble it, use the vinegar to deglaze the pan then cook the greens. Tasty.”

“Sass, I will try that the next time. The local market has the mustard greens on sale this week.

The mashed roots is really good. It does have a different taste than mashed potatoes”

“Absolutely Heart Attack Alfredo Sauce

1 stick of butter (do not sub margerine)
1 pint heavy whipping cream
2-4 tbsp cream cheese (can use 1/3 less fat if u desire)
1/2 - 2/3 cup of a quality shredded parm cheese
1 tsp garlic powder
pepper to taste

Combine butter, cream and cream cheese in saucepan over LOW heat. Add in parm cheese and whisk until melted. Add garlic and pepper. Simmer at least 30 minutes (better if it's an hour). Stirring frequently.

This is horrible for you, but oh so yummy. I add broccoli and chicken or crab or both!”

“PowltryMan, your lasagne recipe looks delish! To enhance your ricotta mixture, add a little nutmeg.”

“Oh hey jackstraw, I found that butternut squash soup recipe!! ENS had emailed it to me a few months ago. I made it last night, and it was deelish! We must have some extra-potent cayenne pepper though...I only put in two shakes for the entire pot, and our mouths were on fire. Good stuff!”

“I found that butternut squash soup recipe!! I made it last night, and it was deelish! We must have some extra-potent cayenne pepper though...I only put in two shakes for the entire pot, and our mouths were on fire. Good stuff!”
lyra
9:30:59 AM
11/19/07

so why didn't you post it :)”

“What Ewker said.”

“Ohhh well I guess I could do that! :-D I'm including jackstraw's tips that he sent with the email. Oh and my personal tip is that it makes a lot more than 6 servings! Actually I had no idea how much "2 pounds" of squash was, or "1 pound" of apples, so I just sorta threw some in...that could explain it!

My Tips:

Start with about a 3 lb squash you loose some weight when you peel it and deseed it.

Spend a couple bucks on the curry theres a number of types you want a sweet curry and use fresh spices

It will look too soupy till you put it in the blender

Where it says "sliced thin" I've found 1/2 inch slices work well.

Granny smith apples.



Curried butternut Squash Soup


3 tablespoons extra-virgin olive oil or vegetable oil
1 cup chopped onions
4 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon ground cumin
Red (cayenne) pepper to taste
2 1/2 pounds butternut squash, peeled, seeded, halved lengthwise, and sliced thin
3 cups vegetable or chicken broth
3 cups water
1 pound tart apples, peeled, cored, and chopped
Salt and pepper to taste

In a large soup pot over medium heat, heat olive or vegetable oil. Add onion and saute until golden brown. Add garlic, curry powder, cumin, and cayenne pepper; cook, stirring constantly, 30 seconds. Add squash, vegetable or chicken broth, water, and apples. Bring liquid to a boil; reduce heat to low and simmer, covered, 25 minutes or until squash is tender. Remove from heat and cool 15 to 20 minutes.

Puree mixture in a blender or food processor, in batches, and transfer back into soup pot. Season with salt and pepper.

NOTE: At this point, soup may be refrigerated until ready to serve.

To serve, warm over low heat, stirring until hot. Remove from heat and serve in soup bowls.

Makes 6 servings. ”