Everyone raves about my spaghetti also. Since I kinda like ya'll :p, I'll tell ya what I do different. In addition to the sauce (I like to use Ragu Garlic & Mushroom), I add several herbs/spices including diced onions, diced garlic, parsley and scallions. I also add a jar of mild salsa to give the sauce a little kick. As for the meat, I add a pack of pork sausage (you know the kind that comes in the shrink wrap?) to the meat and brown it with the ground beef (or turkey). It's deeeeelish. :D

Sorry if you feel ridiculed, LadyGreek, but it was not meant in that way.

Lady Greek,

I'm orginally from the Mid West and my "to die for Gumbo" also includes tomatoes :D

I cannot locate/recall the Red Velvet Cake recipe. Sorry :(. I made that cake so many times, I should remember:)

The others are not written recipes...so, please excuse me if the measurements are a little (a lot) off.


Spinach-artichoke dip

Ingredients:
1 bag of chopped spinach (thawed)
2 4oz containers of Garlic-Herb Spread
1 4oz jar of artichokes
2/3 cup of grated parmesan cheese
1 tablespoon of olive oil
1 shallot (thinly chopped)
1 tsp of crushed garlic
salt to taste

*Preheat oven at 350
*Saute garlic, artichokes, and shallots in olive oil; remove from heat
*In a large bowl, combine spinach, garlic-herb spread, and 1/3 cup of parmesan cheese
*Add the garlic-artichoke mixture to bowl and mix
*Place in an oven safe dish
*Cover with remaining cheese
*Let cook for 30 minutes or until bubbly



Garlic Chicken (or fish)

Ingredients:
5 thinly sliced boneless skinless chicken breasts (or fish)
1 large yellow onion (thinly sliced)
2 tablespoons of crushed garlic
2 tablespoons of Lawry's Perfect Blend for chicken and poultry
garlic infused olive oil

*Prepare chicken with the perfect blend seasoning blend and one tablespoon of garlic; cover and place refrigerator for at least 30 minutes (or overnight)
*In a large pan, add enough olive oil to coat the pan
*Saute remaining garlic and onion in olive oil; cook onion until translucent; remove from pan
*Place chicken in pan; cook until done
*Remove chicken from pan and place on serving dish; place onions on top



Spaghetti Aglio Olio w/shrimp and scallops

Ingredients:
Spaghetti
2 tablespoons of garlic infused olive oil
1/2 pound of shrimp and scallops
2 tablespoons Lawry's Special Blend for fish and seafood
1/2 cup of extra virgin olive oil
1/2 teaspoon of crushed parsley
crushed red pepper to taste

Cook spaghetti (not too done); drain and set aside
*Season seafood with Lawry's seasoning
*Saute seafood in the olive oil; cook for 10-15 minutes
*add seafood mixture to pasta; add additional olive oil.
*add parsley and red pepper to taste

Thank ya berrrrry much! :p

:) But, in one of my posts I deleted I said that I was taught the recipe by a Louisiana native. That is what prompted the "they must have been from North LA post."

Thank you Redefined, but you didn't do the original clown, so you have no reason to apologize. But I appreciate it anyway.

I too was taught from a Lousianan (yes, I know that is not a real word) :D

ok, magic words^^ right here!

Abaici, look here playa, let's just skip all the ingredients stuff and mail one of these to the "44320." After I "get my sample on," I will come and confirm your culinary excellence for all the lovely people of Greekchat. ;)

*whispering: I thought bruh RBL was "puttin on a few." I see why now.....*

I make a mean baked ziti, Honey-Teriaky BBQ wings, and curry shrimp (still learning every time I make it :)) but my ziti has always been a real crowd pleaser.

Let's I can pretty much cook anything and my family loves it

A stuffed turkey breast with a spinach and garlic stuffing
Macaroni and Cheese
Sweet Potato Pie
A chicken and broccoli stir fry
Cornbread

Most of the stuff that I make I really don't have recipe’s for, its more of the "keep adding until it looks right" method.

If I can find the recipe for my mac and cheese, I will post it.

also coming from a "southern" girl at heart (parent from TX and LA) tomato's in gumbo is just WRONG!!!!

I'm also a good cook but out of practice. That's what I get for going to Mamatrap's house nearly every weekend...my sister cooks enough food for me to have a ton of leftovers.

Anyway, I want to offer a quick Asian chicken recipe. I'm also instinctual, so there will be no measurements.

Take chicken breast or thigh fillets and cut them into strips. Dust chicken with pepper, garlic powder and ginger.
Heat a skillet with peanut oil. Use one of the chicken strips as the heat gauge. When it starts sizzling, stir-fry the chicken. As the chicken starts to get cooked and brown, put in at least 1/4 cup of soy sauce. I use a mix of Kimlan and House of Tsang ginger soy sauce.
Continue cooking and reduce the sauce. Cut one lime and squeeze the juice over the sizzling chicken.
Cut three bunches of green onions and add to mixture. Continue cooking for a couple of minutes until onions are coated.
You could also add some cooked asparagus to this.

Serve over rice. I like Indian basmati, but you could also use jasmine rice.

Again, you need to stop. I will never part with my recipe (a mix of my mother and grandmother's recipes). I'on know...I might send you one...but you don't know how to act :).

basil pesto sauce
it's yummmmmy

I love the food network
 

I can make a mean bread pudding with krispy kream dougnuts...ummmm did I spell that right, it looks kinda,,,WRONG. LOL:D

Banana nut bread ... every time my husband's department has a potluck lunch, I get massive requests for it.

Devils Food Cake
 

[Disclaimer] I'm not a cook - and forget making anything from scratch - but I'ma have to try that pound cake recipe that was posted as soon as I loose these new baby pounds. :D :D :rolleyes:

My cousin turned me on to adding dry instant pudding to the Devils Food Cake mix (Duncan Hines' Super Moist). It turns out very moist and fluffy. I also do this with the Lemon Supreme mix. It doesn't turn out right with the other mixes...