Calling all cooks... (1 Viewer)

[jallman]

I want to design a book full of family recipes and unique cooking tips from all over the country. I am especially looking for regional recipes and festive holiday recipes that you might like to share. Anyone who contributes will get an electronic copy of the completed product!!!

 

[Kelzie]

I don't know about regional, but we usually have this on Christmas. It's a very winter-y soup.

Jerusalem Artichoke Cheese Soup

Serves 4-6

Ingredients:

1 pound Jerusalem artichokes
2 Tbsp lemon juice
2 stalks celery
1 medium onion
6 Tbsp butter
2-1/2 cups vegetable broth
3 Tbsp flour
1-1/2 cup medium-sharp Cheddar cheese
2 tsp dry mustard
1/2 cup cream
salt
Cayenne pepper
1 tsp Worcestershire sauce

Instructions:

Wash, peel, and roughly chop chokes and keep in water to which lemon juice has been added until ready for use. Chop celery and onion and cook in 2 tablespoons butter until slightly wilted, approximately 10 minutes. Add chokes and 1-1/2 cups vegetable broth, cover and cook 10-15 minutes until vegetables are cooked through. Puree in a blender, food processor, or food mill.

In a medium-size saucepan, melt 4 tablespoons butter, add flour, and cook for 2 minutes without browning. Remove from heat and whisk in 1 cup broth, then cook for 5 minutes. Add cheese and mustard and stir until blended. Stir in choke mixture and cream and cook until soup is heated through. Season with salt, cayenne pepper, and Worcestershire sauce.

Add more broth to adjust consistency.

 

[tecoyah]

I want to design a book full of family recipes and unique cooking tips from all over the country. I am especially looking for regional recipes and festive holiday recipes that you might like to share. Anyone who contributes will get an electronic copy of the completed product!!!

Fishermans Cauldron

12 Sea Scallops (lg)
1/2 lb tiger prawns
1 red bell pepper diced
1 yellow bell pepper diced
3 cloves Garlic diced
1 white onion Diced
Sauce
Heavy Cream, cream cheese and Merlot wine to consistancy
sauce should be thick, and pink


Saute Garlic Onions Scallops and Prawns in butter until browned

Place in sauce with peppers and heat on a simmer for twenty minutes

Carve out a round loaf of sourdough bread into a bowl shape and fill with finished seafood sauce mixture. Top with grated swiss cheese and heat in oven at 400 until cheese is lightly browned.

Eat and be happy

 

[MSgt]

Tomato Soup and Grilled Cheese​

Ingredients
Two pieces of white Wonder bread
1 Tbsp butter
2 Slice American Cheese
1 can Campbell Tomato Soup

Instructions
Warm skillet on a stove set to 5 then spray with Pam. Place cheese lovingly in between. Smear the outside of the bread slices with creamy butter and place in the skillet.

As the bread begins to brown, switch focus to the soup. Pour the soup gently into a delightful tupperware and place in a microwave. Set warming time to three minutes. Remember to flip the sandwich in the skillet.

Pepper soup and enjoy.

 

[jallman]

Tomato Soup and Grilled Cheese​

Ingredients
Two pieces of white Wonder bread
1 Tbsp butter
2 Slice American Cheese
1 can Campbell Tomato Soup

Instructions
Warm skillet on a stove set to 5 then spray with Pam. Place cheese lovingly in between. Smear the outside of the bread slices with creamy butter and place in the skillet.

As the bread begins to brown, switch focus to the soup. Pour the soup gently into a delightful tupperware and place in a microwave. Set warming time to three minutes. Remember to flip the sandwich in the skillet.

Pepper soup and enjoy.

You know I am going to include this just as you wrote it, right? :mrgreen:

 

[MSgt]

You know I am going to include this just as you wrote it, right? :mrgreen:

Nu-uh. I should have posted my MRE recipe....

Open packet and pour water. Mmmmm.

Or do what most of us do....

Open MRE, throw all contents away, except for M&Ms. Mmmmmm.

 

[jallman]

So here is my favorite new recipe:

Grilled Lamb Chops and Pinenut Couscous​

Ingredients:

8 lamb rib chops marinated
1 cup of pinenuts
2 cups of uncooked couscous
1/2 teaspoon minced garlic

Marinade for Lamb:

1 cup cabernet
1/3 cup honey
8 Egyptian Mint leaves
8 1 inch sprigs of rosemary
2 cloves of garlic crushed (about 1 full teaspoon)

Directions: The night before, mix the crushed garlic, wine, and honey in a small mixing bowl. In a glass dish, place the lamb chops close together. With clean/dry hands, rub the mint leaves between the index finger and thumb to free the aromas and juices and lay one leaf on each chop. Place a sprig rosemary on each chop and press slightly. Whisk the honey/wine mixture and pour over the chops...cover and refrigerate overnight.

Pre-heat the oven to 300 and place the pinenuts in a single layer on a baking sheet. Toast in oven for 10-12 minutes. Remove from heat and let cool, then chop pine nuts coursely. Prepare couscous according to directions (normally 2 cups water per cup couscous) and stir in the pinenuts. Serve two lamb chops per person over a bed of couscous. I like to garnish with asparagus and lightly wilted spinach.

Options:

Sprinkle with feta cheese or a cucumber yogurt dressing seasoned with dried mint (I'm not even going to begin to spell the sauce's name).

 

[cherokee]

You wont like my way of cooking but here goes nothing..

Locate the address book and phone.

Call Olive Garden and place the following order to go.

2 fettuccine alfredo’s.
1 tub of extra alfredo sauce.
12 extra breadsticks.

Drive to olive garden, pay for and receive order.
Drive home
Eat meal in containers they came in.

Total cook time (-0-) hours.
Total clean time in kitchen (-0-) hours.

Now if you want to impress a girl you can do all of this and say you made it.
I cant count how many times I pulled this off..

 

[Kelzie]

I think we need a new rule. Anyone in or formerly in the Marines can not a) post on this thread or b) cook...period

 

[MSgt]

I think we need a new rule. Anyone in or formerly in the Marines can not a) post on this thread or b) cook...period

......noted.

 

[Thorgasm]

You wont like my way of cooking but here goes nothing..

Locate the address book and phone.

Call Olive Garden and place the following order to go.


Now if you want to impress a girl you can do all of this and say you made it.
I cant count how many times I pulled this off..

You are right, I don't like it. :lol:

Would this be the honorable thing to do? Also, I take you have never dated anyone who worked at OG?

 

[jamesrage]

I want to design a book full of family recipes and unique cooking tips from all over the country. I am especially looking for regional recipes and festive holiday recipes that you might like to share. Anyone who contributes will get an electronic copy of the completed product!!!

Breakfast fried rice

2-3 cups rice (brown or white) 2-3 tablespoon of curry powder can be added

1/2 pound of ground maple sausage cooked with half of a small chopped onion

3 cups of diced potatoes cut into one inch cubes and then fried in a skillet until crisp cooked with half of a choped small onion

3-4 eggs scramble

Leave a little bit of the oil from the maple flavored sausage in a large skillet and tossed in the ingredients.You can add or remove certian amounts of the ingredients depending on the ratio you want.Also makes good breakfast burritos or tacos

 

[jallman]

Breakfast fried rice

2-3 cups rice (brown or white) 2-3 tablespoon of curry powder can be added

1/2 pound of ground maple sausage cooked with half of a small chopped onion

3 cups of diced potatoes cut into one inch cubes and then fried in a skillet until crisp cooked with half of a choped small onion

3-4 eggs scramble

Leave a little bit of the oil from the maple flavored sausage in a large skillet and tossed in the ingredients.You can add or remove certian amounts of the ingredients depending on the ratio you want.Also makes good breakfast burritos or tacos

Hey, that actually sounds really good...definitely going to include this one too.

 

[americanwoman]

Chilaquiles




i n g r e d i e n t s:
1 dozen stale corn tortilla
2 1/2 cups Mexican-style tomato sauce (below)
1/2 cup chicken broth
2 fresh or canned jalapeño chilies, or to taste, seeded and minced
(wear rubber gloves)
2 cups grated Monterey Jack (about 1/2 pound) or a combination of 1 cup Longhorn or Cheddar and 1 cup Monterey Jack.
1/3 Crema (see recipe)


Tomato Sauce:
1 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or canned jalapeño chilies, or to taste, seeded and minced (wear rubber gloves). You can also used canned Chipotle chilies to add a nice smoky flavor.
3 tablespoons vegetable oil

In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.


d i r e c t i o n s :

In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350°F. oven for 20 minutes. Drizzle the crema over the chilaquiles and serve.

 

[ngdawg]

Tomato Soup and Grilled Cheese​

Ingredients
Two pieces of white Wonder bread
1 Tbsp butter
2 Slice American Cheese
1 can Campbell Tomato Soup

Instructions
Warm skillet on a stove set to 5 then spray with Pam. Place cheese lovingly in between. Smear the outside of the bread slices with creamy butter and place in the skillet.

As the bread begins to brown, switch focus to the soup. Pour the soup gently into a delightful tupperware and place in a microwave. Set warming time to three minutes. Remember to flip the sandwich in the skillet.

Pepper soup and enjoy.

Switch focus to soup?? What about poor Pam? With her cheese in between?

 

[ngdawg]

Stuffed flank steak (Came up with this when I didn't have every ingredient in any of my cookbooks for one particular recipe)
1 2-3 lb flank steak
1 box stovetop cornbread stuffing mix
1 heaping tablespoon crushed bacon(real, don't use that bacon bits crap)
honey dijon salad dressing (or honey dijon mustard)

Prepare stuffing mix as directed on the box, set aside.
Pound down the flank steak so it's about 1/4 inch thick and at least a foot long
Make diagonal slices across the steak, less than 1/2 way through, flip it and cut diagonal again.
Spread a thin layer of the honey dijon over the steak
Add bacon to the stuffing mix, stir in, then
spread stuffing mix on the steak evenly, leaving behind about 1/3.
Slowly and tightly roll the steak end to end (some stuffing will ooze out, just pack it back in there.)
Tie with thread (or skewer it), place on roasting rack and roast at 350 degrees for about an hour. Meat should be medium well done. Drippings make a fantastic gravy.

 

[Ivan The Terrible]

American Woman,

Chilaquiles




i n g r e d i e n t s:
1 dozen stale corn tortilla
2 1/2 cups Mexican-style tomato sauce (below)
1/2 cup chicken broth
2 fresh or canned jalapeño chilies, or to taste, seeded and minced
(wear rubber gloves)
2 cups grated Monterey Jack (about 1/2 pound) or a combination of 1 cup Longhorn or Cheddar and 1 cup Monterey Jack.
1/3 Crema (see recipe)


Tomato Sauce:
1 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or canned jalapeño chilies, or to taste, seeded and minced (wear rubber gloves). You can also used canned Chipotle chilies to add a nice smoky flavor.
3 tablespoons vegetable oil

In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.


d i r e c t i o n s :

In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas in batches for 10 to 20 seconds, or until they are pale golden and almost crisp, and transfer them as they are fried with a slotted spatula to paper towels to drain. In a bowl stir together the tomato sauce, the broth, and the chilies. In a greased 1 1/2-quart shallow baking dish layer the tortillas, the Monterey Jack, and the tomato sauce, beginning with a layer of the tortillas and ending with a layer of the Monterey Jack, and bake the chilaquiles, covered with foil, in the middle of a preheated 350°F. oven for 20 minutes. Drizzle the crema over the chilaquiles and serve.
__________________

MMMmmmmmm sounds gooood!

 

[aps]

Ceviche (this is my mom's recipe)

Serves up to 6 people

1 pound cod or scrod, rinsed and dried
7 limes
1 white or Vidalia onion (medium sized)
2 tomatoes (or 1 big one)
2 serrano or jalapeno peppers
cilantro

Cut up the cod into small pieces and put in a deep dish
Squeeze 7 limes onto the cod
Let sit for two hours

Then add the onion, tomatoes, peppers, and cilantro--all chopped.
You can vary the hotness of it with the peppers. If you leave the seeds in, it will be hotter.
Of the full bundle of cilantro that I buy, I use about a quarter of it.
Add salt and pepper to taste.

Serve on crackers (I use saltines).

 

[aps]

Mexican beans (these are the soupy ones, and another recipe from my mom)

2 cups pinto beans
1/2 beer (although I use one full beer)
4 slices bacon
red pepper (not finely chopped)
green pepper (not finely chopped)
medium onion
2 garlic cloves
1 tablespoon salt

The night before rinse beans in a colander
Put in bowl and pour boiling water over it and let sit overnight

Cook the bacon in a deep pot.
Once the bacon is done, add the chopped onion, garlic, and bell peppers and stir (the bacon is already in there)
Add the beans
Add the 1/2 bottle of beer
Add enough water to completely cover the beans (and then some)
Add salt

Boil in morning for 1 1/2 to 2 hours (I usually boil them for 2 1/2 hours) until the beans are no longer hard and are at a texture that you like.
If the beans need more water (which they probably will), add boiling water.

 

[aps]

Mexican rice

2 cups rice
8 oz. tomato sauce
small onion
clove of garlic
1 tbsp. corn oil
1 tsp. salt
cilantro
pinch of cumin

Heat oil
Stir rice in oil
Add chopped onion and garlic while stirring
Add tomato sauce and include that as part of the 4 cups of water needed
Add salt
Bring to boil
Add cilantro (chopped--maybe about a tablespoon)
Sprinkle in a pinch of cumin

 

[aps]

Chicken taquitos

For 30 taquitos

30 tortillas
2 pounds chicken
corn oil

Boil chicken and shred it
Pass tortilla through heated corn oil and place on a plate with paper towels on it to soak up the excess oil
Roll the tortillas with the chicken and put in a pyrex dish (you can stack them on top of each other)
Cover them with aluminum foil (and you can make them several days in advance)
When you're ready, bake for 30 minutes at 325 degrees (bake for 15 minutes with them covered with the foil and then for 15 minutes uncovered).


Sauce

1 small to medium onion
1 clove garlic
2 cerrano peppers (use more if you want them to be hotter)
14.5 oz. stewed tomatoes (I use the "Mexican" stewed tomatoes that has chiles in it)
two 8 oz. cans of tomato sauce

Save the oil that you used with the tortillas
Chop up onion, garlic, and peppers
May have to add some oil
Cook onion, garlic, and peppers in oil until it sizzles, then lower heat and cover
While the onion and garlic is cooking, put in blender the stewed tomatoes and the 2 cans of tomato sauce and then add the garlic and onion and oil and puree.
Put sauce back in pan and simmer for 15 minutes
You can make the sauce several days in advance too

This, with the rice and the beans is one of my favorite meals.

 

[nineplus]

we are vegans, but this one has been passed off many times in mixed crowds with great results, so I'll offer this one up


Ingredients:
5 cups dry WW or vegetable macaroni, cooked firm (do not overcook)
1 1/2 cups raw cashews
1 1/2 bell peppers, chopped (I use 1/2 of each; red, green, orange)
1 large chopped onion
1/4 cup lemon juice
1-2 cloves garlic, minced
1/2 cup water
3 cups veggie broth
1 cup WW bread crumbs
2 T. olive oil
1 T. parsley
salt and pepper to taste

Directions:
Blend cashews in food processor to make fine powder. Add peppers, onions, lemon juice, garlic, water and broth. Blend until smooth. Pour sauce over noodles in large pan and stir. Pour into sprayed casserole dish. In a small bowl, mix together bread crumbs, oil and parsley. Sprinkle over noodles and bake at 350 for 30-40 minutes or until it is heated all the way through.

 

[jallman]

Alaskan Seafood Stew​

Ingredients:

1/2 pound kodiak scallops
1 pound large uncooked shrimp
1 pound of mussels
1 pound of halibut cut into roughly 1-inch squares
1 large king crab leg per person
2 large tiger prawns per person
3 zuchinni sliced and cut into 1/2 inch lengths
1 large onion
1 qrt of tomatoes chopped
2 large carrots peeled and coarsely chopped
1/2 cup clam juice (I actually like Clamato juice for this)
2 cups vegetable broth
2 tablespoons fresh parsely chopped
1 cup white wine
2 tblspoons olive oil

In large stockpot, combine clam juice, water, carrots, onions, salt and pepper. Bring to boil and simmer 20 minutes; cover and keep warm. Add zuchinni during the last 5 minutes.

In separate pan, heat olive oil. Add scallops, prawns and garlic. Sautè until scallops and prawns turn opaque. Transfer cooked seafood only to broth.

Add tomatoes to olive oil and cook over medium heat, uncovered, for 5 minutes. Stir in white wine and parsley. Continue cooking until reduced by half, about 5 minutes.

Transfer tomato reduction to seafood broth and heat thoroughly, adding shrimp,halibut, and mussels. Cover and simmer for about 10 minutes or until shrimp and halibut turn opaque and the mussels have fully opened. Season with salt and pepper, if desired.

Fill shallow bowl with broth and seafood, reserving the crab legs and prawns. Sprinkle the stew lightly with fresh grated parmesan cheese if desired. Top each bowl with a crab leg and two prawns...garnish with lemon wedge and parsley flakes.

 

[americanwoman]

Chicken taquitos



This, with the rice and the beans is one of my favorite meals.

mine too! and it's so easy to make!

 

[jamesrage]

Egg in bread.


Take a slice of bread a slice of french bread also works well and take a biscuits cutter and make a hole in the center of that bread.Take those pieces of bread and put them on a lightly oiled pan and crack a egg into the bread with a hole in the middle and cook the egg bread until a desired texture is reached.Top with a little salse and enjoy.