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RECIPIES!! - 10/25/2006 2:17:13 PM

nightrosemom

Posts: 80
Joined: 4/17/2006
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Hey,
Me and Master have been living together for about 4 months now, and to be honest, i am tired of having the same things cooked the same way...but my cooking skills arent that good!! I can mess up macaroni!

so here is my request...

Does anyone have any simple, yet delicious recipies from their kitchen???
the only things i dont want...are stuff that has seafood, of any kind, or stuff that cost an astronomical amount of money to make lol

We are a family of 2, but he likes to take left overs for lunch, so it is ok if it is for more.

Thanks!!

His little angel

Post #: 1

RE: RECIPIES!! - 10/25/2006 2:21:26 PM

KatyLied

Posts: 13029
Joined: 2/24/2005
From: Pennsylvania
Status: offline

http://www.foodnetwork.com/

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Post #: 2

RE: RECIPIES!! - 10/25/2006 2:43:40 PM

nightrosemom

Posts: 80
Joined: 4/17/2006
Status: offline

I love that website, but i also want like..home recipies, stuff that people here make...

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Post #: 3

RE: RECIPIES!! - 10/25/2006 2:50:57 PM

swtsouthernsub

Posts: 477
Joined: 12/23/2004
Status: offline

From:
"LifeScript Healthy Appetite" <[email protected]

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RE: RECIPIES!! - 10/25/2006 3:30:48 PM

kisshou

Posts: 2425
Joined: 2/11/2005
Status: offline

hiya angel,

I love to cook , your request was difficult because it is so wide open.

Taco Salad

Brown ground beef (1/2 lb) with some chopped onion, then drain.

Mix in a can of refried beans and heat through till warm.

Microwave some nacho chips with cheese on top til the cheese melts (about 40 seconds).

Dollop (heaping spoonfuls) of the heated meat/bean mixture, salsa, sour cream on top.

Some people like to mix in shredded lettuce , so do that if you are a lettuce lover.

It is inexpensive, yummy and tastes better as a leftover.

Have fun !

kisshou

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Post #: 5

RE: RECIPIES!! - 10/25/2006 3:47:12 PM

BitaTruble

Posts: 9779
Joined: 1/12/2006
From: Texas
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Swiss Chicken

4 boneless, skinless chicken breasts (about 1 & 1/2 lbs)
1 small pkg. Pepperidge Farm Stuffing
1 can Cream of Chicken Soup diluted with 1/3 cup water or chicken stock
1/4 lb Swiss Cheese (works great with freshly grated Parmesan as well but adds to expense)
1 stick butter (melted)

Cut chicken into 1" cubes and put into casserole dish you've sprayed with Pam or other non-stick spray. Pour diluted soup over chicken. Cover with cheese then top the whole thing with stuffing. Stream butter over stuffing then bake covered for 1 hour at 350 degrees. Remove cover, bake another 20 mins. Makes 6 servings

Delish!

< Message edited by BitaTruble -- 10/25/2006 3:48:45 PM >

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RE: RECIPIES!! - 10/25/2006 4:07:21 PM

maybemaybenot

Posts: 2817
Joined: 9/22/2005
Status: offline

Chicken Noodle Casserole:

1 lb boneless chicken- cut into small pieces and browned
1C shredded Cheddar cheese
1 can creme of chicken soup w/ 1/2 cup water
1 small container sour creme
3 Cups cooked egg noodles
1 small onion diced
salt and pepper to taste

Mix all of the above in a casserole dish, sprinkle with bread crumbs and bake at 350 for about 45 minutes.

If you want the low fat version... use Healthy Request Soup, fat free sour creme and reduced fat cheese. Tastes just as yummy.

I like to mix in mushrooms or baby peas.

mbmbn

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RE: RECIPIES!! - 10/25/2006 4:26:23 PM

lauren0221

Posts: 681
Joined: 8/29/2006
Status: offline

Chicken Parmesan. Fast and easy and good! Bread boneless chicken breasts (dip in egg then breadcrumbs) and bake until cooked. Cover with spaghetti sauce to taste, and shredded parmesan cheese. Return to oven until cheese and sauce are hot and melty. Delicious, plus relatively low cal. Also epicurious.com has wonderful recipes for just about anything.

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Post #: 8

RE: RECIPIES!! - 10/25/2006 6:01:24 PM

thisishis

Posts: 278
Joined: 5/11/2006
From: Southeastern MA
Status: offline

Last year i learned to make these. my Master is Jewish and i've enjoyed learning to prepare some of the associated recipes that He enjoys.

Potato Latkes

12 large potatoes, rinsed, peeeled & then grated
3 medium onions, peeled and grated also

-- thanks michealGA2 .. LOL
4 eggs, (minus the shells) beaten lightly
5 tbs. flour
3 tsp. salt
1 tsp. pepper
Oil for deep frying (vegetable, or canola work well) ... poured into a skillet or frying pan or fryolator thingy ... however you prefer to spell it

The secret to great latkes is to remove as much liquid from the potatoes and onions as possible. Put the grated potatoes in a clean tea towel and squeeze the liquid out of the mixture (If you don't have or don't wish to use a tea towel, after putting the mixture into a spagetti strainer, i press & squeeze the water out by hand. i follow the method by pressing the mixture between paper towels.) Do the same for the grated onions. Combine all the ingredients and mix together well by hand. In a heavy skillet, put a 3/4" deep layer of oil. Heat until sizzling. Form individual pancakes by hand and carefully (because they are wet and cold and wet cold things tossed into hot oil tend to spit back at you which will hurt if you are cooking naked ... -- yeah, i learned that the hard way) slide into the pan using a slotted spatula. Fill the pan, but leave room between the pancakes. When the latkes are nicely browned on one side, turn carefully and cook until browned on the other side and crisp on the edges. Remove with a spatula and place on paper towels. Let the excess grease drain onto the paper towel. Serve immediately for the best taste. You can keep the latkes hot in a warm oven. Serve with sour cream or applesauce (for drenching or dipping).

< Message edited by thisishis -- 10/25/2006 6:17:15 PM >

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RE: RECIPIES!! - 10/25/2006 6:04:58 PM

michaelGA2

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Joined: 4/26/2006
Status: offline

i hope the potatoes are peeled

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Post #: 10

RE: RECIPIES!! - 10/25/2006 6:07:10 PM

Sinergy

Posts: 9383
Joined: 4/26/2004
Status: offline

quote:

ORIGINAL: nightrosemom

Hey,
Me and Master have been living together for about 4 months now, and to be honest, i am tired of having the same things cooked the same way...but my cooking skills arent that good!! I can mess up macaroni!

so here is my request...

Does anyone have any simple, yet delicious recipies from their kitchen???
the only things i dont want...are stuff that has seafood, of any kind, or stuff that cost an astronomical amount of money to make lol

We are a family of 2, but he likes to take left overs for lunch, so it is ok if it is for more.

Thanks!!

His little angel

Hello His little angel,

I started this thread a while ago. Hope it helps.

http://www.collarchat.com/m_16536/mpage_1/key_recipe/tm.htm#16541

Sinergy

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Post #: 11

RE: RECIPIES!! - 10/25/2006 6:11:17 PM

thisishis

Posts: 278
Joined: 5/11/2006
From: Southeastern MA
Status: offline

Of course they are! Unless the cook prefers the gritty crunchy version and the added protein supplied by all of those dirty peels (just realized, they should be rinsed prior to peeling too).

--thanks for catching and mentioning the omission of that important step in preparation. i was still editing but hadn't realised i'd left that step out of the instructions.

< Message edited by thisishis -- 10/25/2006 6:13:19 PM >

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Post #: 12

RE: RECIPIES!! - 10/25/2006 6:21:54 PM

cabernet

Posts: 40
Joined: 4/10/2004
Status: offline

Chicken and Dumplings

In a large pot add a whole chicken, or if you prefer to use all white meat add several chicken breasts with skins on. Chop up a few stalks celery and a large onion and put in pot. Put a lot of water in the pot and add salt/pepper. Boil until chicken is cooked through. Remove chicken so it can cool. Remove skin and tear meat from bones. Tear the meat into large bite sized pieces and put them back in the pot. At this point you can let it sit for a while if you want to finish it later. For the dumplings, use Bisquick and follow the directions on the side of the box for dumplings. I usually double it to make more dumplings.

It's got your meat, veggies and bread so it's a one pot meal! Makes great leftovers as well.

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Post #: 13

RE: RECIPIES!! - 10/25/2006 6:24:22 PM

michaelGA2

Posts: 1533
Joined: 4/26/2006
Status: offline

that's good, i'll have to try it sometime...what kind of potatoes go best with this?

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Post #: 14

RE: RECIPIES!! - 10/25/2006 6:46:50 PM

thisishis

Posts: 278
Joined: 5/11/2006
From: Southeastern MA
Status: offline

Usually the white or yellow kind? Russet? Idaho? Maine? i guess any kind would work, with the exception of instant.

heh ..
i have concidered the idea of using sweet potatos. Haven't tried that yet. i love sweet potatos.

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Post #: 15

RE: RECIPIES!! - 10/25/2006 8:43:38 PM

MasterFireMaam

Posts: 5587
Joined: 3/1/2006
From: Charleston, WV
Status: offline

Got any churches around? Let me tell you, the BEST cookbooks are the ones that churches create from member contributed recipies. Why? Because the recipies are tried and true...and, they're usually pretty economical meals. You're find some things for fillet sometimes, but most are cube steak variety. LOL

Master Fire

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Post #: 16

RE: RECIPIES!! - 10/25/2006 8:59:00 PM

FangsNfeet

Posts: 3758
Joined: 12/3/2004
Status: offline

1.Fish and Shrimp:

Thaw Fish and Shimp if frozen

Lemmon Pepper

Olive Oil

Oven 350 for 15 minuets.

Serve with Raw Veggies and a White Risling Wine.

2.Meat Loaf.

One pound of burger meat.

Add meat loaf spice packet

Worstershire Sauce

One Egg

Add Bread Crumbs

Mix and mold into a loaf

Top off with pasta sauce.

Cook in over for 30 to 45 minuets at 375.

Serve with raw veggies and milk.

3. Salmon Patties:

One can of Salmon

One Egg

Some Olive Oil

Italian Bread Crubs

Mix and mold into patties

Pan cook on medium for two to three minuets on each side.

Serve with veggies, bread, and a blush wine.

4. Grilled Steak

One thawed steak of choice

Soak with Steak Sesoning, Sauce, and one shot of Whisky

Place on a George Forman Grill

When the light goes off, you have a done steak.

Serve with veggies, red potatoes, and red whine of choice.

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Post #: 17

RE: RECIPIES!! - 10/25/2006 9:47:11 PM

mistoferin

Posts: 8284
Joined: 10/27/2004
Status: offline

Very Easy Pot Roast

Put a medium to large chuck roast in large covered casserole or medium covered roasting pan. Mix one can of cream of mushroom soup, one envelope Lipton onion soup mix and two cans of water in a bowl. Pour over roast. Cover tightly. Bake at 325 for 3 to 3 1/2 hours. Done when roast is falling apart. (If you wish, you can add in quartered potatoes and baby carrots for the last hour of cooking...you may need to add 1/2 cup of extra water though)

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Post #: 18

RE: RECIPIES!! - 10/25/2006 9:50:53 PM

mistoferin

Posts: 8284
Joined: 10/27/2004
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quote:

ORIGINAL: BitaTruble
Swiss Chicken

4 boneless, skinless chicken breasts (about 1 & 1/2 lbs)
1 small pkg. Pepperidge Farm Stuffing
1 can Cream of Chicken Soup diluted with 1/3 cup water or chicken stock
1/4 lb Swiss Cheese (works great with freshly grated Parmesan as well but adds to expense)
1 stick butter (melted)

Cut chicken into 1" cubes and put into casserole dish you've sprayed with Pam or other non-stick spray. Pour diluted soup over chicken. Cover with cheese then top the whole thing with stuffing. Stream butter over stuffing then bake covered for 1 hour at 350 degrees. Remove cover, bake another 20 mins. Makes 6 servings

Delish!

I make this too and it is yummy! I add crumbled bacon and green onions to the chicken layer. Sometimes I also make it using cheddar cheese and I add broccoli to the chicken layer.

_____________________________

Peace and light,
~erin~

There are no victims here...only volunteers.

When you make a habit of playing on the tracks, you thereby forfeit the right to bitch when you get hit by a train.

"I did it! I admit it and I'm gonna do it again!"

(in reply to BitaTruble)

Post #: 19

RE: RECIPIES!! - 10/25/2006 10:12:10 PM

perverseangelic

Posts: 2625
Joined: 2/2/2004
From: Davis, Ca
Status: offline

The Best Soup in the Universe

approx 1 package (c. 1 lb) hot italian sausage (pork or turkey works)
1 large onion
4 or 5 cloves garlic
approx 2 lbs potatoes (any kind. I think red is best but theyr'e more expensive, so i usually use standard white)
1 bunch fresh kale
1 med (1 pint I think?) container 1/2 and 1/2 or heavy cream
enough chicken broth to cover potatoes by 1 inch (either canned broth or made with boullion)

-chop onion corsely
-sautee onion and pressed garlic in a little oil in the bottom of a deep soup pot, untill translucent (I generally cut a bit of the sausage off and cook the onions in a little sausage grease)
-chop potatoes into very thin rounds, the thinner the better.
-add potatoes to pot, and pour in chicken broth
-cook the sauasage fully and cut into rounds
-add sausage to pot, including as much grease as you can (horrible for you, but addsa lot of flavour)
-cook for 10-15 minutes
-taste broth. If it isn't flavourful enough add a teasoon (small cube) or 2 of bouillion. Dont' add too much or it'll be too salty.
-cook untill potatoes are just begining to cook through
-add cream
-cook till potatoes are fully done
-tear kale into small peices and add
-simmer soup as long as you want. the longer you cook the more flavourfull it becomes.

I cook it mostly by taste. If it isn't spicy enough, through in some red pepper flakes. Or some pepper. Or more bouillion. :)

This also freezes very well.

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