Friday, October 17, 2008

Favorite Recipes

Do you have a favorite recipe? Please feel free to share as many as you want. I think I am feeling hungry already!


Nina Bell said...

Cabbage Salad

½ cup margarine
2 Tbsp white sugar
1 bottle (1 oz) sesame seeds
2 packages Ramon noodles (broken up)
1 small package slivered almonds
2 lbs shredded cabbage
6 green onions chopped

In large skillet melt butter over medium heat. Add sesame seeds, noodles, almonds and sugar. Stir all the time until lightly browned. Set aside to cool at room temp.

Toss cabbage and onions together, mix and chill until ready to serve. Just before serving, break up the crunchy mixture and add to cabbage. Pour dressing over mix and serve.


¾ cup vegetable oil
¼ cup red wine vinegar
½ cup white sugar
2 Tbsp soy sauce.

Mix well and chill until ready to use.

Makes a very large salad

DerbyDem said...

Italian Zucchini

2 zucchini
1 medium onion
1 clove garlic
½ green pepper
1 Tbsp olive oil
½ tsp basil
½ tsp salt
dash pepper
1 can whole tomatoes

Combine everything except tomatoes. Microwave 4 – 5 minutes until zucchini is tender-crisp. Add tomatoes. Microwave 1 – 2 minutes more.

**The good thing is, it tastes good and is good for you. It's only 1-2 Weight Watchers points per serving I think and the zucchini is filling. It's kind of pricey to make for an every day thing, but if you're making a meal for family or special occasion (or making a big batch) it's good.

SamanthaNC said...

Hurried Chicken Soup

1 large box chicken broth
2 med-lg. cans of cooked chicken
1 cup sliced carrots
1 cup chopped celery
2 bay leaves
1 tsp. basil
1 tsp. parsley
salt to taste
fresh ground black pepper
dash of onion powder
2 cups cooked bowtie pasta

Add pasta just before serving- Combine all other ingredients and heat over medium for at least 30 minutes- the longer it simmers the better it gets!

nomoredrama said...

1 box of Kraft Mac N Cheese
1 Cup of Milk
a few cups of water
4 tbs of butter or margarine
1 package of cheese powder...

boil water, throw in pasta, throw in other junk, mix the cheese...

Mac N Cheese, baby!! Anyone want my recipe for Ramon Noodles??? LOL!!!!!

The single woman's diet!

DerbyDem said...

I actually went to a restaurant on Saturday and they had "Chicken Mac n Cheese" on the menu. Of course I got it. :-)

Side note, if you throw a little Buffalo Wild Wings sauce in MacnCheese it's apparently really good (according to the bf)

cali-mom said...

Chicken Poppers

Chicken Tenders
Cream Cheese
Salad Peppers or Jalepenos
BBQ Sauce
Tooth picks

Take your peppers and cut tip off, stuff w/cream cheese, then take your chicken tender/strip and wrap around pepper, tooth pick together.
Then take 1 strip of bacon and wrap around chicken and pepper, toothpick together, take bbq sauce and smother it all over, then bbq til chicken is done.... MMMMMMMMM awesome appetizers.

Linda said...

Artichoke Dip

1 c Parmesean Cheese
1 c Mayo or Miracle Whip
1 pk Creme Cheese
1 can Artichokes (drained, chopped fine)

Mix and spread in a baking dish;
Bake at 375 for about 25 minutes.

Serve with crackers and wine!


DerbyDem said...

Ohhhh I thought of another:

Basic but AWESOME cheeseball

1 (or 2) sticks Philly Creme Cheese
Worcestershire sauce
Minced onion
2 packs corned beef slices (the really thin kind that you can get for a $1)

Mix the cream cheese, a couple dashes worcestershire, table spoon of minced onion, and slices corn beef together. Roll into a ball and serve on a plate! I made a snowmall last fall. You can also put nuts on top

MonicaW42 said...

Chili Pie

1 pound ground beef or ground turkey
1 small onion, chopped
1 teaspoon garlic powder
1 tablespoon all purpose flour
1 package (1 1/2 oz) chili seasoning
1 teaspoon chili powder
1 can (6 oz) tomato paste + 1 can water
1 can (11 oz) mexicorn
1 small can of sliced or diced black olives (optional)
2 large tubes of Hungry Jack biscuits (extra flaky)
1 package (8 oz) cheddar cheese or more if you prefer it extra cheesy.

1. Preheat oven to 350 degrees
2. Heat a large skillet over medium-high heat. Crumble in the beef or turkey. Add the onion and garlic powder and cook, stirring, over medium-high heat until the beef is browned. Drain the excess fat. Stir in the flour and cook 1 minute. Stir in the chili seasoning, tomato paste, water, mexicorn, and olives. Cook until well heated.
3. Meanwhile, separate the biscuits and cut apart in half. Place half the biscuits in the bottom of a 9-inch deep-dish pie plate. Spoon the chili mixture over the biscuits. Top with the remaining biscuits, torn side down. Sprinkle with cheddar cheese.
4. Bake in the 350 degree oven, uncovered until the biscuits are browned and the cheese is melted (about 18 minutes).
You can add extra ingredients to make this fit a 9x13 baking dish for larger portions.

MonicaW42 said...

NMD thats my husbands favorite meal with ham chunks in it. BTW does anyone have a really good baked macaroni recipe? Just mac n cheese style, no meat added. Thanks.

nomoredrama said...

My mom makes the most awesome baked Macaroni! I'll email her and ask her for it! (If she's willing to give it up).

Kelley said...

1/4 cup rendered bacon grease or vegetable oil
3 pound tri-tip or boneless sirloin or chuck roast, cubed
1 large white onion, chopped
3 large jalapeno or serrano peppers, stemmed, seeded and chopped
5 cloves garlic, peeled and crushed
5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
6 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 large tomatoes, peeled, seeded, and chopped
1 (12-ounce) bottle Lone Star or Shiner Bock beer
2 ounces tequila
3 chipotle chiles in adobo, chopped
4 to 5 cups beefstock
1/4 cup to 6 tablespooons masa harina
Chopped fresh cilantro leaves, garnish
Finely chopped white onions, garnish
Sour cream, garnish
Fresh hot cornbread, accompaniment
*NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding.
In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.
Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.
Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

(And Congrats to the Phillies!)

MonicaW42 said...

NMD...thanks!!!! I want to surprise my husband by actually making it homemade but have this sinking feeling he won't give up his Kraft. LOL

Guinevere said...

Here's a good Thai marinade recipe - it's great for chicken (note: my portions are approximations):

2-3 cloves garlic
Juice of 2-3 limes, as well as the shredded peel of one
3 tbsp. sesame oil
3 tbsp. soy sauce
A few shakes red pepper flakes
1 tbsp. sugar
1/2 cup peanut butter (I use smooth but chunky is fine)

Mix all ingredients in food processor until smooth. Again, this is good on chicken - I serve it with coconut rice (white cooked rice mixed with coconut milk) and a cucumber salad.

erin said...

Someone asked for a baked mac and cheese and this is fantastic, even though it sounds strange (sugar, in mac and cheese?). Also, if I have a non-blue cheese lover I leave that out and switch the sugar to flour.

1 pound favorite pasta (I use penne sometimes)
2 tablespoons (1/4 stick) butter
1/4 cup powdered sugar
2 cups milk
1 cup (approx.) whipping cream
3 cups grated cheddar cheese
1 1/2 cups crumbled blue cheese

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Cook pasta in large pot of boiling salted water until tender but still firm, stirring occasionally, about 8 minutes. Drain.
Meanwhile, melt butter in heavy large saucepan over medium-low heat. Add powdered sugar. Cook 1 minute, stirring constantly (do not allow to brown).

Gradually whisk in milk and cream. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese and 1 cup crumbled blue cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.

Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese and breadcrumbs. Bake until sauce begins to bubble, about 25 minutes. (Sometimes I bake 23 minutes and broil for about 3-4 to get a nice crust on top).

Daisy said...

Easy Taco Pie

1 lb ground beef
1 medium onion, diced
1 envelope taco seasoning
1 can refried beans
1 cup shredded cheddar cheese
1 diced tomatoe
sour cream
shredded lettuce

Cook ground beef and onion until no longer pink, drain. Add taco seasoning and cook according to pkg directions.

Pour beef mixture into pie pan. Spread refried beans on beef mixture and top with cheese. Bake at 325 degrees for 20 minutes or until cheese is melted. Serve with tortillas or corn chips and toppings.

I make this when my family has to eat in shifts. It's a quick throw together meal.

merryway said...

Nomoredrama, you got me! Even with your roman noodle comment, I read your post several times to try to see what I was missing. Ha ha.

Kelley, what is the name of your recipe?. It sounds wonderful, but I'm afraid I'm a wus when it comes to peppers. I have some friends that would love it and would like to pass it on.

This coconut pie is delicious and light. Good for laid back nibbles or if you're entertaining and want an easy desert to finish up with. It's also simple to double up if you need multiple pies. It makes it's own crust. SO EASY. Blend, pour, bake.

Beginner's Coconut Pie – The Supper Book, Marion Cunningham

2 cups milk
½ cup all-purpose flour
1 tsp baking powder
¼ tsp. Salt
4 eggs
1 ¼ cups of sugar
1 ½ tsp vanilla
1 ½ -2 cups grated sweetened coconut (the recipe calls for 1 cup, but it's better with more)

Preheat oven to 350, butter a 10 inch pan

Put everything but the coconut into the blender, blend for 3 minutes. Add the coconut and blend for 2 – 3 seconds more. Pour the mixture into the pie pan. Bake for 30 – 35 minutes, or until the edges are set and center trembles a trifle. Remove from the oven and let cool or serve warm. Leftovers need to be refrigerated.
It's great with a little whip cream for taste and to make it look pretty.

Nancy said...

Chocolate Cake

1 1/2 Cups flour
1 Cup sugar (a little less is ok)
3 Tablespoons cocoa
1 tsp salt
6 Tbsp canola oil
1 Tbsp vinegar
1 tsp vanilla
1 Cup water

Put all the dry ingredients into an 8x8 or 9x9 square cake pan. Add in the wet ingredients and stir with a fork (make sure you get the corners).
Bake at 350 for 35 - 40 minutes.
Let cool before eating, for best flavor. Top with Cool Whip or whipped cream, or add canned frosting.

cali-mom said...

Awesome recipes!! Thanks :-)

MonicaW42 said...

Thanks for the mac n cheese recipe Erin.

erin said...

Monica,You are most welcome. I like the blue cheese version myself and the sweetness of the sugar cuts the bite of the blue cheese. I have a good crock pot version also if you'd like that one.

Daisy said...

Here's Kate's meatloaf recipe.

Kuromi said...

My fried rice recipe can be adapted for any size household (I'm a single, but I've also cooked it for large family gatherings). Trouble is, I've never bothered to measure anything! Here's an approximation for two main-dish servings:

* 2 cups cooked rice (chilled or room temperature, and not freshly-made)
* 1/3-1/2 cup Bac-Os or bacon crumbles, depending on how much smoky salty goodness you like
* 2-3 scrambled eggs
* 1 cup frozen peas OR frozen peas-and-carrots
* 2-3 cloves crushed garlic
* Soy sauce

(1) Heat a tablespoon or so of cooking oil.
(2) When hot, saute the garlic until it is light brown BUT NOT BURNED (which makes garlic bitter, not yummy).
(3) Add the frozen veggies and stir-fry a few minutes until they are crisp-tender cooked (they'll be bright in color and hot all the way through, but not mushy).
(4) Add the rice and stir it up well, using a spatula to really lift and turn the ingredients. Then let sit 30 seconds before flipping and stirring again. Do this a few of times, until the rice is all separated and mixed well with the garlic and peas.
(5) Shake soy sauce over the rice. I never measure, so this is tricky to explain. I guess you would start with 3 shakes from the bottle, spread out over the whole pan. Mix well, taste, and add more soy sauce if needed, until it tastes "right."
(5) Add bacon and scrambled eggs and mix well.
(6) Done!

* You can use Spam instead of bacon, which actually tastes wonderful! I'd use a small can of Spam with double the other ingredients. In this case, you want to take it out of the can, mush it, and stir-fry it separately until it resembles the texture of cooked ground beef. Add it the way you would the bacon.
* You can use fresh veggies like snow peas or sugar snap peas or cut-up carrot. Frozen, though, seems to work best--maybe because of the uniformity of the veggies, and maybe the frozen nature means less chance of it getting overcooked.
* Egg Beaters and the like taste just as good as real eggs in this recipe.

Anonymous said...

I'll contribute a stove top mac n' cheese that my husband begs me to fix regularly. I got it from Alton Brown on the Food Network and it truly is delicious.

2 cups uncooked elbow macaroni (I like to use the large elbow)
4 tablespoons (1/2 stick) unsalted butter
2 eggs, beaten
6 ounces evaporated milk
2 teaspoons dijon mustard
hot sauce (to your taste)
1 teaspoon salt (preferably kosher)
pepper (to your taste)
2 cups sharp cheddar cheese

Boil pasta for 7 minutes in salted water. Mix the eggs, milk, mustard, hot sauce, salt and pepper. Drain pasta, return to the pot, add the butter and stir until melted through. Add the egg mixture and the cheese. Cook on LOW heat, while stirring, for 3 minutes or until creamy (cook it too high or too long and you'll have scrambled eggs).

Nina Bell said...


I would like the crock pot version, if you have time.



erin said...

Nina, Sure! Its Friday afternoon and I'm alone in the office so I can take time.

1 8 oz. package macaroni (or favorite pasta)
2 tbsp. olive oil
1 can evaporated milk
1 1/2 c. Milk
1 tsp. Salt
3 c. Shredded Cheese (1/2 Sharp, 1/2 Mild Cheddar, etc)
1/4-1/2 c. Melted Butter
2 tbsp. Dried Minced Onion
3 Sm. Cloves Garlic

Lightly grease crock pot. Cook and drain pasta. Toss pasta in olive oil, and mix in minced onion and garlic, place in crock pot. Add remaining ingredients to crock pt and stir well. Cook on low, stirring occasionally. Cook 3-4 hours.

You can cut the cook time to 1 1/2-2 hours on high. It reheats pretty well and I use to use the Kraft Classic Melts version. You can spice it up because it is pretty basic. Add slightly more milk/butter/evaporated milk or switch cheese for creamier consistency.

Kelley said...

Oops, Sorry Merryway, hope you get this! It's Emeril Legassi's Texas Style Chili. It still tastes good with out the chile peppers. I've made it both ways(Hot and NOt!)