Post your recipes

[Voadam]

Pasta Carbonera

Cook half pound of spaghetti.
Beat two eggs.
Chop and cook half pound of bacon

Drain water from cooked spaghetti and pour on eggs while spaghetti is still hot. This cooks the eggs.

Add Salt and Pepper.

Pour in bacon and bacon grease.

Mix.

Serve.

Optional:
Parmesan
Red Wine
Different meat
frozen peas, cooked

 

[reveal]

We had these last night and they were excellent.

Chicken-Basil Wraps

1/2c chopped fresh basil leaves
1T olive oil
2 small garlic cloves, minced
2 (10-inch) whole-wheat flour tortillas or soft flatbreads
4 ounces sliced cooked skinless chicken breast (we used butterball pre-cooked chicken strips)
1/4 red onion, halved and sliced thin
1/2c shredded part-skim mozzarella cheese

1. Stir together basil, oil, and garlic in a small bowl.
2. Spread half of each tortilla with basil mixture then with chicken, onion, and cheese. Fold and put into microwave until warm and the cheese melts.

 

[Thornir Alekeg]

My Uncle's BBQ Meatballs

1 cup grape jam
1 cup chili sauce (the standard size (8 oz?) bottle of sauce is just the right mount)
1 tbsp dijon mustard

Heat in a saucepan over medium heat stirring often until a smooth glaze is formed.

Pour over frozen meatballs in baking dish (we use frozen veggie meatballs - I recommend precooking homemade meatballs - food poisoning and all)

Cover and bake at 375 for 20-30 minutes until meatballs are heated through.

They are shiny purple and look kind of strange, but they are delicious.

 

[Acquana]

Until I can think of something else, here's the chip recipe I used for years. Very tasty.

Ultimate Chip Cookies

1 ¼ cup brown sugar
¾ cup Butter Flavor Crisco
2 tablespoons milk
1 tablespoon vanilla
1 egg*
1 ¾ cups all-purpose flour
1 teaspoon salt
1 cup flavored chips

1. Heat oven to 375 degrees F
2. Combine brown sugar, Butter Flavor Crisco, milk, and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg.
3. Combine flour, salt, and baking soda. Add gradually to creamed mixture at low speed. Mix just until blended. Stir in flavored chips with spoon. Drop by rounded spoonfuls 3 inches apart onto ungreased baking sheet.
4. Bake at 375 degrees F for 8 to 10 minutes for chewy cookies (they will look light and moist—do not overbake), 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet before removing to cooling rack

 

[Gnome]

This is yummy, but a very easy and quick dinner (a requirement in our household):

Karl's Salsa rice

1 1/2 cups dry rice (white or brown, as desired)
2 cans black beans
1 cup corn
1 diced bell pepper (red or green)
1 1/2 cups of your favorite salsa
1/2 tsp cumin

Cook the rice in the usual way, and add all other ingredients to a skillet, and cook on medium heat until mixture comes to a boil. Reduce heat to low, and stir occasionally until rice is cooked. Combine mixture with rice, and serve.

Cheese and mexican hot sauce is optional.

 

[fusangite]

I love to cook and am pretty good at it. But being self-taught with a certain amount of inherent talent, most of my "recipes" are full of expressions like "enough" and "until it's done."

Still, I'll offer up what I'm cooking for dinner tomorrow night as part of my latest ill-advised foray into the gender relations field:

Sardinian Pasta
Fresh roma tomatoes
Crushed garlic
Brie
Olive oil
Fresh basil leaves
Fettucine

1. Chop the brie and roma tomatoes into cubes of equal size in equal amounts.
2. Drain the tomatoes in a strainer.
3. Chop the basil leaves into rough squares of approximately equal dimensions to the tomatoes and brie.
4. Toss the mixture together with crushed garlic in a large metal mixing bowl.
5. Cover in oilve oil.
6. Marinate for 6-20 hours.
7. Boil fettucine until al dente.
8. Drain but do not rinse noodles.
9. Place noodles in large serving dish immediately.
10. Using a runcible spoon, scoop solid contents of bowl onto pasta (leaving behind most tomato juice, seeds and olive oil)
11. Toss mixture in serving dish allowing the heat of the pasta to begin melting the brie.
12. Serve immediately.

Scallop Mango Rolls
Bay scallops
Mangoes
Peanut oil
Spring roll pastry
Fresh limes
Mayonaise

1. Cut mango meat away from stone.
2. Dice mango meat into cubes of equal size to bay scallops.
3. Combine equal quantities of bay scallops and diced mango.
4. Wrap the mixture in spring roll pastry to produce a number of rolls.
5. Combine mayonaise with juice of fresh limes at a 5:1 ratio.
6. Deep fry spring rools in peanut oil until golden brown.
7. Serve with lime mayonaise on the side.

Shredded Vegetable Dumplings
Carrots
Pressed tofu
Fresh ginger
Hairy melon or zucchini
Buckwheat dumpling skins
Peanut oil
Chinese black vinegar
Sesame oil

1. Shred, using a coarse cheese grater, equal quantities of zucchini/hairy melon and carrots.
2. Shred, using the same grater, approximately half this amount of pressed tofu.
3. Shred fresh ginger to taste.
4. In a wok, saute grated items until half-cooked.
5. Add pressed tofu and saute for no more than an additional minute.
6. Drain wok contents and place in a mixing bowl.
7. Once cool, add sesame oil to taste.
8. Stuff dumpling skins with mixture.
9. Steam dumplings until transluscent.
10. Serve with Chinese black vinegar on the side.

I'm also making avocado sushi, green and white asparagus sushi and for dessert, fresh figs and mangosteens on Oaxaca/St. George Mexican cheese.

We should really do this thread weekly or monthly.

 

[Pale Violet Light]

Five courses! How could anyone refuse you after a meal like that? Heck, I'd put out....

My current favourite.

Pasta sauce
Some oil
1 large brown onion
4 cloves garlic
1 red capsicum
100 g semi-dried tomatoes (more if you are filthy rich and can afford such things)
300 g bacon
lots of tomatoes (I use 800 g tin of whole peeled)
1/2 L red wine (cheap cask, usually)

Optional extras: Honey, lemon juice, chillies, black pepper, salt, olives.

1) Fry chopped onion and garlic in a little oil for about 5 minutes at medium heat. (can also add a few chillies if you like a little spice)
2) Add chopped capsicum and chopped semi-dried tomatoes. Fry until capsicum starts to soften. (Can also add a few chopped olives if you like 'em. I find that a few (50 g) are good, too many and they overpower the rest of the flavours)
3) Remove veges from pan.
4) Add chopped bacon and fry to taste (Slighty crispy good)
5) Add veges back, fry a bit more on medium heat
6) Add tomatoes and red wine. Mush up tomatoes, mix well.
7) Reduce heat and simmer until sauce is nice and thick.
8) season with a little salt, pepper, honey, lemon juice as desired

Serve with pasta and a salad (if you're into that sort of thing).

 

[Templetroll]

DUMP CAKE

1 can crushed pineapple 18 or 20 oz, never really wrote it down before.
1 can cherry pie filling same as above
1 box yellow cake mix; I prefer SuperMoist
1 stick of butter


Dump the can of crushed pineapple into a 8x11 cake pan, spread it out. Spoon the cherry pie filling over the pineapple. Pour the box of yellow cake mix over that; spread out evenly, do not stir. Shave half the stick of butter to cover the top. Bake at 350, check in 15-20 minutes and shave the rest of the butter on the dry areas of the cake mix. Bake until top is golden brown and edge is darker/bubbling, should be another 15 minutes. Remove from oven, cool and enjoy!