Wolfman
HMFIC
Baddest Wolf
HHHOOOWWWLLLL
Posts - 4,781
Likes - 23
Joined - February 2005
|
RECIPES
Apr 4, 2007 17:50:31 GMT -5
Post by Wolfman on Apr 4, 2007 17:50:31 GMT -5
I have noticed that there have been a lot of recipes posted. I thought I would put this thread here so that you all can copy and paste the ones you want to here and you will not have to go search for them. You DO NOT have to post them here, this is just for your convenience. I will sticky this to the top of the hobbies forum so that you all can find it if you want to use it.
|
|
|
RECIPES
Apr 5, 2007 18:08:36 GMT -5
Post by Expatriate on Apr 5, 2007 18:08:36 GMT -5
Thanks, Wolf. Since I'm now off all sugar and all flour, any recipes that don't have same will be appreciated.
|
|
Wolfman
HMFIC
Baddest Wolf
HHHOOOWWWLLLL
Posts - 4,781
Likes - 23
Joined - February 2005
|
Post by Wolfman on Apr 6, 2007 8:27:49 GMT -5
T4tx's Chile Con Carne
Chile Con Carne (Chile with Meat)
Ingredients
1/2 cup chopped onion 1/2 teaspoon garlic salt 1 pound ground beef 1/2 teaspoon salt 2 cups tomato sauce 1/4 cup Red Chile Powder 2 cups pinto beans 2 cups water, approximately
Procedure
Fry onion and beef in a medium-sized skillet at medium heat until beef is browned. Drain. Add remaining ingredients and simmer at low heat for approximately 30 minutes. * Varied amounts may be used. Various amounts may be used. Yield: 3-4 servings Cooking Time: Approximately 30 minutes Temperature: Medium, Low Freezes Well
|
|
|
Post by Terrye on Apr 6, 2007 9:44:02 GMT -5
Thanks Wolf!!
|
|
|
RECIPES
Apr 6, 2007 13:42:15 GMT -5
Post by rowdeeace on Apr 6, 2007 13:42:15 GMT -5
Here's one of our favorites
Asparagus Rolantina
1 lb fresh asparagus trimmed 4 slices Swiss Cheese 5 (1/2 ounce) slices prosciutto ground black pepper 4 Tbs butter melted 1 cup Italian-style dried bread crumbs 1/2 cup grated Parmesan cheese
Preheat oven to 350 degrees
Bring a large pot of water to a boil.. Add asparagus and cook for 2 minutes..
Lay one slice of prosciutto on a plate. Layer a slice of cheese on top of the meat. Place 3 or 4 asparagus spears at one end of the cheese and meat and sprinkle with a little black pepper. Roll the cheese and meat up over the apsaragus and secure with toothpicks. Place asparagus roll in a casserole dish. Once all asparagus rolls have been place in dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and parmesan cheese.
Bake for 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
I boil the asparagus about 5 minutes, and I use 1/2 cup Italian bread crumbs and 1/2 cup plain.. If you use the full cup of Italian bread crumbs, it tastes really salty.. You can also leave the bread crumbs off completely, and it's still yummy.. I have also just layered everything in a casserole dish and diced up the prosciutto..
|
|
|
RECIPES
Apr 9, 2007 20:00:35 GMT -5
Post by Expatriate on Apr 9, 2007 20:00:35 GMT -5
Crockpot Ropa Vieja (Cuban barbeque)
The Meat: 1 ½ - 2 lb. flank steak ½ green pepper, sliced into strips (I used a Cubanel) ½ Spanish onion, sliced into strips 2 cloves garlic, peeled and smashed 2 tsp. Salt 2 tsp. Coarse Black Pepper 1/2 tsp. cumin ½ cup red wine
1) Put all these ingredients into the crockpot in order. Add water to just cover the steak. 2) Set it on high and cook for 6 to 8 hours.
When the meat is very tender (comes apart with a fork), remove from the crockpot, cut the slab in half, and finely shred into a separate dish.
The Sauce:
The pepper, garlic, and onion from the crockpot 3 Tbsp. Olive oil 2 cups beef broth, reserved from the crockpot liquid, or canned 1 small can tomato sauce 1 small can tomato paste 1 tsp. oregano 1-2 Tbsp. balsamic vinegar to taste Salt and pepper to taste Optional: 1 tsp garlic powder, 1 tsp ground cumin
With a slotted spoon, remove the onion, garlic and peppers from the crockpot and sauté in a large frying pan. Add the tomato sauce, tomato paste and beef broth and stir until smooth. Add the oregano, vinegar, salt and pepper, and mix well. Add the shredded beef to the tomato mixture and cook together for about 20 minutes, stirring occasionally, to reduce the liquid.
Serve with white rice or corn tortillas and a salad.
|
|
|
RECIPES
Apr 11, 2007 6:52:20 GMT -5
Post by t4tx on Apr 11, 2007 6:52:20 GMT -5
Sorry I just saw this and I wll move the food things from now on
|
|
|
RECIPES
Apr 11, 2007 7:24:35 GMT -5
Post by David Atkins on Apr 11, 2007 7:24:35 GMT -5
You can post your recipes whereever you want, T4tx. I think we would all miss them in the General forum if you were to stop putting them there. This thread is completely non-mandatory. It exists so that users can collect posted recipes and reference them here (with all due credit given to the original poster, of course!) so that they will be easier to find. It is also the crude form of the index page I plan on setting up in the very near future.
|
|
Wolfman
HMFIC
Baddest Wolf
HHHOOOWWWLLLL
Posts - 4,781
Likes - 23
Joined - February 2005
|
RECIPES
Apr 13, 2007 15:49:38 GMT -5
Post by Wolfman on Apr 13, 2007 15:49:38 GMT -5
Taco Bell A1 Steak House Wrap By T4tx
Ingredients
1 cup A1 Sweet & Tangy Steak Sauce 1/2 cup chopped onion 2 cloves garlic, minced 2 teaspoons hot pepper sauce 1 beef round steak, 3/4-inch-thick (1 1/2 lb.) 6 cups green, red and/or yellow bell pepper strips, cooked 8 flour tortillas Procedure
Mix 1/2 cup steak sauce, onion, garlic and hot pepper sauce; reserve 1/2 cup steak sauce.
Place steak on hot grill or on rack of broiler pan. Grill 5 to 7 minutes on each side or until cooked through, turning and brushing occasionally with steak sauce mixture. Cut steak across the grain into thin strips. Mix with peppers and reserved 1/2 cup steak sauce.
Warm tortillas. Place about 1 cup steak and peppers mixture on each tortilla; roll up.
|
|
Wolfman
HMFIC
Baddest Wolf
HHHOOOWWWLLLL
Posts - 4,781
Likes - 23
Joined - February 2005
|
RECIPES
Apr 14, 2007 9:31:16 GMT -5
Post by Wolfman on Apr 14, 2007 9:31:16 GMT -5
Another keeper by T4tx
Sopa de Pan (Bread Soup)
Ingredients
4 Tbs (60 ml) lard (traditional) or olive oil 1 ripe plantain, peeled and thinly sliced 4 cups (1 L) chicken stock 1 ripe tomato, chopped 1 Tbs (15 ml) sugar 1/2 tsp (2 ml) ground cinnamon 1/2 tsp (2 ml) dried thyme 1/4 tsp (1 ml) ground cloves Salt and freshly ground pepper to taste 12-16 1-inch thick (3 cm) slices French bread 1 medium onion, peeled and sliced 2 large tomatoes, sliced 3 zucchini (courgettes), sliced 4 small potatoes, boiled until tender and sliced 1/2 cup (125 ml) almonds 1/2 cup (125 ml) raisins 3-4 hard-boiled eggs, peeled and sliced
Procedure
This recipe is representative of the many "sopas secas," or "dry soups" found throughout Mexico. It is really more of a side dish than a soup in the traditional sense, and it goes great with just about everything.
Heat the lard or olive oil in a skillet over moderate heat and fry the plantain slices until golden brown on both sides. Drain on paper towels and set aside. Combine the chicken stock, chopped tomato, sugar, cinnamon, thyme, cloves, salt, and pepper in a pot and bring to a simmer over moderate heat. Layer half the bread in a greased baking dish. Top with half the fried plantains, onion, sliced tomatoes, zucchini, potatoes, almonds, and raisins. Repeat. Add the sliced eggs. Pour the broth over all and cover pan with aluminum foil. Bake in a preheated 350F (180C) oven for 30 minutes. Remove the foil and bake an additional 10 minutes.
|
|
|
RECIPES
May 5, 2007 16:48:09 GMT -5
Post by Expatriate on May 5, 2007 16:48:09 GMT -5
Grain and Nut Salad
Rummaging in the pantry, I ran across a little bit of Kamut, so I cooked it up. Not enough for dinner, so I thought up this one:
1 cup cooked kamut (barley would be good, too) 1/2 cup slivered raw almonds 1/2 cup chopped pecans 1 can french-cut green beans, drained and rinsed 1/2 cup Craisins (raisins would be good, too) 1 Tbsp extra virgin olive oil 1 Tbsp balsamic vinegar 1/2 tsp salt
Mix well and chill until time to serve.
|
|
|
RECIPES
May 6, 2007 11:55:08 GMT -5
Post by brandywine on May 6, 2007 11:55:08 GMT -5
XP, you always come up with some interesting recipes! I like to experiment, too, but mine aren't always so "gourmet". ;D
|
|
|
RECIPES
May 6, 2007 18:03:03 GMT -5
Post by Expatriate on May 6, 2007 18:03:03 GMT -5
I'm a big fan of "what happens when I do this?" in the kitchen....
|
|
|
RECIPES
May 7, 2007 11:25:09 GMT -5
Post by loreleiofbabel on May 7, 2007 11:25:09 GMT -5
What normally follows the above statement in my kitchen is the sound of exploding pots and pans..followed by some colorful language! LOL
|
|
|
RECIPES
May 7, 2007 17:48:21 GMT -5
Post by Expatriate on May 7, 2007 17:48:21 GMT -5
Except when you're making cookies?
|
|
|
Post by sisser on May 8, 2007 7:22:45 GMT -5
I like to experiment in the kitchen, like flusis it does cause foul language and pot breakage at times, but the wow when it works out makes up for all of the bad stuff.
|
|
|
RECIPES
May 22, 2007 15:18:05 GMT -5
Post by kami on May 22, 2007 15:18:05 GMT -5
I am a huge Paula Deen fan and watched a special she had on last week... here is a recipe for a milkshake they made on her show that sounds like it would be to die for. Yummy!
4 scoops premium vanilla ice cream 1 package instant pudding, prepared according to directions 1 cup milk 3 heaping spoonfuls caramel ice cream topping Cinnamon and Sugar, recipe follows Cream Cheese Icing, recipe follows Cinnamon stick
In a blender, mix together the ice cream, pudding, milk, and caramel. Add the cinnamon/sugar mixture (leaving a little left over). Blend until combined. Top with a dollop of cream cheese icing, sprinkle with a little cinnamon/sugar over the whole shake. Garnish with a cinnamon stick.
Cinnamon and Sugar: 3 tablespoons sugar 2 teaspoons ground cinnamon Combine both ingredients in a small bowl.
Cream Cheese Icing: 1 (8-ounce) package cream cheese 1 stick butter 3 3/4 cups powdered sugar 1 teaspoon vanilla extract Beat together ingredients with an electric mixer until smooth and incorporated.
|
|
|
RECIPES
May 22, 2007 19:47:09 GMT -5
Post by kami on May 22, 2007 19:47:09 GMT -5
So....no takers on the recipe? I know, it has a gazillion calories...that's what walking is for, right?
|
|
Wolfman
HMFIC
Baddest Wolf
HHHOOOWWWLLLL
Posts - 4,781
Likes - 23
Joined - February 2005
|
RECIPES
May 22, 2007 19:58:06 GMT -5
Post by Wolfman on May 22, 2007 19:58:06 GMT -5
I'm already fat..... So I'll take two!!
|
|
|
RECIPES
May 22, 2007 20:10:10 GMT -5
Post by reinagirl on May 22, 2007 20:10:10 GMT -5
It does look yummy. But, I was bad today - nothing like stress to make you stop and buy a Hershey Special Bar and a pack of M & Ms with almonds. :wink:
|
|
|
RECIPES
May 23, 2007 9:57:33 GMT -5
Post by ladeebluz on May 23, 2007 9:57:33 GMT -5
sounds delicious Kami! I'm more of a chocoholic myself though...so I'm eyeing Reina's Hershey Special Bar
|
|
|
RECIPES
May 23, 2007 14:50:22 GMT -5
Post by sisser on May 23, 2007 14:50:22 GMT -5
Kami, like Wolfie I will take two . Of course I won't be able to eat for at least a month afterward.
|
|
|
RECIPES
May 23, 2007 20:30:28 GMT -5
Post by reinagirl on May 23, 2007 20:30:28 GMT -5
Okay ladeebluz, hands away from the Special bar!!! Now back up real slow.
|
|
|
RECIPES
May 24, 2007 10:31:31 GMT -5
Post by ladeebluz on May 24, 2007 10:31:31 GMT -5
Backin up but STILL eyeing the special bar!! Am thinkin this morning though that I'm more in need of caffiene!
|
|
|
RECIPES
Jun 6, 2007 18:11:06 GMT -5
Post by Expatriate on Jun 6, 2007 18:11:06 GMT -5
Making Up for that Milkshake Salad
8 oz shredded or chopped carrots 1 medium red delicious apple, chopped 1 medium onion, chopped 5-6 oz premium semi-hard cheese, such as Parrano, diced (choose a strong flavored, but buttery tasting cheese) bag of salad greens (your choice)
Dressing: 1 heaping tsp minced garlic 4 Tbsp lemon juice 2 Tbsp lime juice 2 Tbsp white wine vinegar (or red) (or cider vinegar) 2 tsp ginger powder 1 tsp curry powder 2 Tbsp olive oil
Mix carrots, apple, onion and cheese in a large bowl. Set aside.
Whisk garlic, lemon and lime juice, vinegar and spices together. Drizzle olive oil into the bowl while whisking and continue until emulsified. Pour over carrots, apple, onion and cheese and toss until thoroughly covered. Add bag of greens and toss lightly.
Please note that these measurements are approximate. Adjust according to your own eye and tastes.
Enjoy -- we just did. ;D
|
|
|
RECIPES
Jun 8, 2007 11:20:52 GMT -5
Post by jackstx on Jun 8, 2007 11:20:52 GMT -5
;D
|
|
|
RECIPES
Jun 10, 2007 20:37:06 GMT -5
Post by Expatriate on Jun 10, 2007 20:37:06 GMT -5
Cuisinart Salad with Chicken Tapenade
1 bag salad greens 1 cup shredded carrots 1 medium onion 1 cup shredded Emmentaler cheese 1 can kidney beans, drained 12 oz chicken breast, cooked (I used canned) 1 can black olives, drained 2 small cans mushrooms, drained 2 cloves garlic 2 Tbsp capers, drained 2 Tbsp lemon juice 2-5 Tbsp olive oil
Shred the carrots, onion, and Emmentaler in a food processor. Add to salad greens, add drained kidney beans and mix well. Set aside.
Put chicken, olives, mushrooms, garlic and capers in the food processor, into which you've inserted the chopping blade. Process until fully ground. Add the lemon juice, and enough olive oil (drizzle it in a little at a time) to make a moist, but not wet or runny, paste.
Put one cup of salad into a bowl. Mound 1/2 cup of the chicken paste on top. Needs no salad dressing.
Serve with white wine or lemonade.
|
|
|
RECIPES
Jun 11, 2007 16:07:13 GMT -5
Post by t4tx on Jun 11, 2007 16:07:13 GMT -5
I was ASLEEP AT THE WHEEL as usual. I'll try to remember to post the recipes on this thread.
|
|
Wolfman
HMFIC
Baddest Wolf
HHHOOOWWWLLLL
Posts - 4,781
Likes - 23
Joined - February 2005
|
RECIPES
Jun 13, 2007 13:17:31 GMT -5
Post by Wolfman on Jun 13, 2007 13:17:31 GMT -5
You don't have to post them here T4tx, this is a thread for everyones convenience, Post all of them you want to here but you can still post them in the General Forum.
|
|
Wolfman
HMFIC
Baddest Wolf
HHHOOOWWWLLLL
Posts - 4,781
Likes - 23
Joined - February 2005
|
RECIPES
Jun 13, 2007 13:18:18 GMT -5
Post by Wolfman on Jun 13, 2007 13:18:18 GMT -5
Another winner from T4tx:
Chicken Fried Steak & Cream Gravy
4 large round steaks, tenderized 2 cups buttermilk 2 large egg, beaten 1 teaspoon seasoned salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 cup + 1/4 cup all-purpose flour, divided 1/4 cup coarse-ground cornmeal 1/2 cup saltine crackers, very finely crushed vegetable shortening, for frying 4 cups milk, or as needed 3 teaspoons beef bouillon coarsely ground pepper
1.Mix buttermilk, eggs, and seasonings and marinate steaks for about 1 hour. Prep for steaks by placing a cooling rack over a jelly-roll pan for resting and draining the steaks
2.Heat large heavy bottomed skillet (preferably cast-iron - don't ever use non-stick) over medium-high heat. Place 1/2 cup flour in a shallow dish, and mix cornmeal, cracker crumbs, and another 1/2 cup flour in another shallow dish.
3.Place 2-3 tablespoons shortening in the hot pan, shake excess liquid from steak, PRESS steaks firmly in flour, shake excess. Dip back in liquid, shake, PRESS steaks firmly in cracker mixture. Rest on cooling rack until all steaks are prepped. Adjust oil to good medium frying temp. Fry 2 steaks at a time, 4-5 minutes per side (or until golden brown). Add 2 more tablespoons of shortening, heat, and repeat with remaining steaks.
4.For gravy: Remove all but 1/4 cup of grease (leaving bits stuck to pan bottom), add 1/4 cup flour, quickly whisk in 3 cups or so milk and cook over low heat (pan should still be hot). Add beef bouillon and black pepper to taste. Simmer and bubble till thick. Add more milk if desired to adjust consistency. Adjust seasonings.
|
|