Share your fave recipes!
 

JAM's onion soup got me thinking that a thread like this might be in order. :)


I've made this a few times and it's great! Just make sure if you don't like it too spicy, just use mild taco sauce and eliminate the chilies.

Taco Casserole

Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 35 mins


http://www.my-meals.com/images/Recipes/18716S.jpg



Source:

Ingredients
1 pound ground beef
1 cup chopped onion
2 clove garlic, finely chopped
1 cup water
1/2 cup ORTEGA® Medium Taco Sauce
4 ounces ORTEGA® Diced Green Chiles
1 can (2.25 oz.) sliced ripe olives, drained, divided
1 package ORTEGA® Taco Seasoning Mix
1 (4.5 oz) package ORTEGA® Taco Shells or White Corn Taco Shells, broken
2 cups shredded mild cheddar cheese, divided
1/4 cup chopped tomatoes (optional)
1/8 cup sliced green onions (optional)



Directions
PREHEAT oven to 375° F.

COOK beef, onion and garlic until beef is browned; drain. Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix. Cook over low heat for 3 to 4 minutes.

LAYER half of broken taco shells on bottom of greased 12 x 8-inch baking dish. Cover with half of meat sauce; sprinkle with 1 cup cheese. Repeat with remaining shells, meat sauce and cheese. Bake for 20 to 25 minutes or until bubbly and cheese is melted. Top with remaining olives, tomatoes and green onions.


Servings: 4

BillyMac's creamy vegtable soup.

1 quart heavy whiping cream.
1 quart chicken broth.
1 cup each peas, shredded carrots, corn and green beans.


Boil vegtables till tender. Drain, add whiping cream and chicken broth and bring to boil. Awesome spin on the dreary ol vegtable soup.

Yall would have to kill me to get any of my barbeque recipes but if you would like to know how to make Red Lobsters garlic bread, here you go.

I take the usual recipe on the back of a biquick box for biscuits. Mix that dough together. Then I had about 3 or 4 tablespoons of garlic salt, and a cup or so of shredded cheddar cheese. I know none of this is exact, but i just started making it off the top of my head. Anyway, mix well and put in oven at 350 till brown. When brown, brush them with garlic butter.

Im full of recipes yall so if you need anything from gravy to homemade alfredo sauce just holler. As long as you dont ask me for any marinades, bbques, or anything else i will be happy to help.

Here is a recipe one of my more famous sisters, Florence Henderson, submitted to this year's cookbook, Turtle Soup - Recipes from the Sisters of Delta Zeta

Eggplant and Roasted Red Bell Pepper Dip
2T olive oil
1 1/2 lbs eggplant, diced
2T lemon juice
1/3 cup chopped fresh basil leaves
1 ripe tomatoes, diced
1 medium onion, chopped
2 roasted red bell peppers (jarred is fine), chopped
salt and freshly ground black pepper
2T chopped fresh parsley

In a heavy skillet over medium heat, heat the olive oil and cook the onion until it becomes softened and translucent, 2-3 minutes. Add the eggplant, roasted bell peppers, lemon juice and salt and pepper to taste. Cook, stirring, until the eggplant has softened, 8 to 10 minutes. Cover and continue to cook for about 5 minutes more. Remove the skillet from the heat. Stir in the basil, parsley and chopped tomatoes. Serve with toasted French bread, Melba toast, crudites or tortilla chips.

warning: takes a little while to cook but it tastes soooo good

Pasta and Red Clam Sauce
1 large can Italian plum tomatoes (28oz or greater)
1 small can Italian plum tomatoes (14-16 oz)
Garlic
Italian seasoning
Broccoli florets
2 cans chopped clams
16 oz. mostaccioli noodles
olive oil
1 teaspoon salt

Crush 5 garlic cloves. Heat olive oil (however much you like) in big pot and briefly fry garlic cloves for one minute. Add italian plum tomatoes. Add one tsp. Italian seasoning and one tsp. salt. Simmer 20 to 30 minutes. Add one chopped clams drained of all liquid. Add one can chopped clams with liquid. Simmer 5 minutes. (Start to boil noodles now) Fry broccoli in saucer with olive oil and 3 garlic cloves until tender. Add to sauce and simmer five minutes. Drain noodles and stir into sauce for five minutes. Mix and serve.

KABillyMac We love soup in this family so I'll try your's first!
I intend to try them ALL-YUM they sound so good.

Onion Soup

4TBS butter
2TBS olive oil
2lbs onion thinly sliced-apx 7-8 cups
salt & pepper
fresh mushroms (small package) thinly sliced
3TBS flour
****5 cans of SWANSON onion flavored broth**** USE SWANSONS THIS IS THE MOST IMPORTANT INGREDIENT
1/2-1 cup thinly sliced green onions
salad croutons-any brand labeled "seasoned"
Block Swiss Cheese

If you have a large enough pan, you don't have to transfer.
In an electric skillet (for the size) melt oil and butter. Cook onions and mushrooms until soft, don't go for the golden brown color just very light brown -salt and pepper lightly (broth adds salt). Cook off the liquid from the mushrooms. Add the flour and stir it into the mixture till absorbed. Transfer to your large pot and add the cans of broth and the green onions. Cook gently for 30 min.

PREHEAT OVEN 375

your choice-one big soup bowl family or individual bowls-enteraining.
In individual bowls(on a cookie sheet) put 6-10 crotons. Add soup making sure everyone get the onion/mushroom mix. Sprinkle with shreded Swiss and put in oven 10-20 min. JUST WATCH THE CHEESE. 10 is usually enough.
The best recipe books in the world are USUALLY Jr. League. For those who like a little spice I will mention 3 from La. Talk About Good, Pirates's Pantry, and River Roads.

JMOM. one major added item to your soup! A large Cruton at the bottom of bowl!

Cooking ALA TOM!

Home made Ice Cream:
5 eggs whipped
1 can evap. milk
3 1/2 cups of sugar
1 Tbl spoon Vanilla
Fill to mark with milk
( you may add 1 pint of heavy cream if want smoother ) I dont advise it!

Clam Chowder:
1/2 cub Butter
1/ cup of flower
Add 1 can of evap. milk
1 can of water
Juice off Clams and Small canned potateos
green onions diced
garlic powder to taste
salt to taste
2 cans baby clams
2 cans whole potatos-curt in small pieces
Makes one Gal.

Popeyes: poor mans Eggs Benedict

@ pouched eggs on toast
Grated Sharp Cheader Cheese on top
Shake Paprika over top

Chopped Sirloin ala cheese
Chopped Sirloin Burger thinly pressed with: Sharp Cheader or Swiss Cheese in the middle of 2 patties. Fry in Butter or sunflower oil.

Give you my chili rec. but never the same along with my meat loaf!

Party mix if anyone is interested.


Same for vegi dip!

Praise the guys who can cook!! :)

I have to agree Nina...there's nothing sexier than a man who knows what he's doing in the kitchen.

I'll add some of my favorite recipes when my brain starts working again. Hopefully that will be some time soon.

Allison

Oh man oh man do these sound too good! OK ladies-here's an alternative to the stuffed baked tater-Most men love this and it's really good for a crowd- once again I must say this is easier than the soup! You can lite-'n everything , but we all KNOW it wouldn't taste quite as good!

He Man Potatoes
1/2 lb velveta
1 pint half and half
4 0z shredded cheddar cheese
1 stick butter
2 lbs frosen hash browns (I like the shedded kind not little cubes)
salt and pepper to taste (be careful-velveta is kind of salty)

Melt first 4 ingrdients together
put hash browns in a 9 by 13 (maybe pam it)
pour mixture over it and put in oven at 350 for 1 hour! You can add onions if you like.

!
 

Had a Doctor once tell me if it tastes good spit it out!:p

Hell, changed Doctor!

Can and maybe will give others later! Found out am having a licking and stuffing meetin tonight! Guess It is Pot Pieor Paddys Burger Shack! Pork Tenderloin and Fried Mushrooms and eat on the run!:D

Little Viet Nam Lady still cooks like the food was suppose to be made! Greasy!!!!!!:p

Hell if going to lick stamps and envelopes, got to have FOOD!:D

NO FOO FOO CRAP FOR THE KID!:cool: :D

Crunch!
 

Peppermint Crunch:
1 bg White Chocolate
2 drops Peppermint Oil (optional)
1/2 Bag Peppermint Chips (try Michaels or other craft store)

Lemon Crunch
1 Bag White Chocolate
1/2 Bag Lemon Chips

Heath Crisp
1 Bag Lite Chocolate
1 Bag Dark Chocolate
1 Bag Heath Crisp

Chocolate with Nuts
1 Bag Lite Chocolate
1 Bag Dark Chocolate
1 Cup Chopped Nuts

How to Prepare Chocolate
Melt Choc. in a double boiler over low heat. Make sure no water or steam gets into chocolate. Heat on low until chocolate melts. (Do not overheat -choc. that gets too hot will get hard agin. If this happens =, remove from heat and stir in 1 1/2 tsp of solid shortening). Add your other other ingrediants. Spoon onto cookie sheet or mold and let cool.

Hey this is a cute thread:
Double Fudge Peanut Butter Swirl Brownies
You can use a regular cake mix or brownie mix, however you make regular brownies. Then while your mixing the reg ingredients, add chocolate syrup to the mix and for better addition of chocolate add chocolate chips. once you mix everything pour mix into the baking dish. Heres the peanut butter part. Take a smallglass dish and put regular peanut butter onto the dish, melt the peaunut butter, so that it is liquid. Let it cool so that it s warm but not hot, anyways pour in a sprial motion on top of the brownie mix and take a knife and spiral shapes or designs on top of the brownies.
Hope you all like(Yes I know it's a lot of chocolate but you only live once right :D )


DGP~Honey~

My favorite fondue recipes:

Cheese Fondue

Makes: About 2 ½ cups; 8 appetizer or 3 to 4 main dish servings

1 to 1 ¼ cups dry white wine
½ pound Swiss cheese, shredded
½ pound Gruyere cheese, shredded
4 teaspoons cornstarch
1 teaspoon dry mustard
2 tablespoons kirsch
Fresh ground nutmeg and pepper
1 baguette

In a 1 ½ to 2 quart fondue pan or heavy bottom metal pan over medium heat, warm 1 cup wine until bubbles form and slowly rise to surface, about 6 minutes

In a bowl, mix Swiss cheese, gruyere cheese, cornstarch and mustard.

Add cheese mixture, a handful at a time, to hot wine, stirring until fondue is smoothly melted and beginning to bubble. Add kirsch and sprinkle fondue with nutmeg and pepper.

Set pan over an ignited alcohol or canned solid-fuel flame. Adjust heat so fondue bubbles very slowly. Check occasionally to be sure fondue is not scorching; if it is too hot, reduce or turn off heat, then resume heating when mixture begins to cool.


Bouillabaisse Fondue

Prep and Cook Time: About 30 minutes
Makes: About 6 cups; 4 to 6 servings

1 teaspoon olive oil
1 cup chopped onion
1 cup chopped fennel
3 peeled pressed cloves garlic
5 cups fat-skimmed chicken broth
1 cup dry white wine
1 tablespoon tomato paste
½ teasponn dried thyme
1/16 teaspoon powdered saffron or ¼ teaspoon ground turmeric

In a 2 ½ - 3 quart pan over medium-high heat, frequently stir olive oil, chopped onion, chopped fennel, and garlic until onion is limp, about 5 minutes. Add fat-skimmed chicken broth, dry white wine, tomato paste, dried thyme, and powdered saffron or ground turmeric; bring to a boil. Reduce heat, cover, and simmer until vegetables are soft when pressed, about 15 minutes. Measure broth. If less than 6 cups, add more fat-skimmed chicken broth or water.


Rouille

Makes: about 1 cup

1 cup mayonnaise
1 tablespoon minced garlic
1 tablespoon lemon juice
½ teaspoon cayenne

In a small bowl, mix mayo, garlic, lemon juice and cayenne.

Chocolate Fondue

½ cup Cream
1 Pound Milk Chocolate
3 Tablespoons Kirsch

Warm Cream in Saucepan over low heat. Stirring constantly, add the chocolate, broken into small pieces. Continue stirring until chocolate is melted and well blended. Add liquor. Serve in fondue dish over candle or very low heat. Offer fruit, cheesecake, poundcake and cookies to dunk.

Fettuccine Tomato Basil Salad
 

Fettuccine Tomato Basil Salad

Serves 4
Est. preparation time: 5 mins
Est. cooking time: 5 mins


Ingredients:

1 (9-oz.) package BUITONI® refrigerated Fettuccine
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh basil, (or 1 tbsp.dried basil, crushed)
1 pound fresh tomatoes, chopped

Directions:
PREPARE pasta according to package directions.

TOSS pasta with oil, vinegar and cheese; add basil and tomatoes. Season with salt and ground black pepper.

PEANUT BUTTER CHOC. CHIP COOKIES

Soften 1 stick of butter and beat until completely whipped in texture. Slowly beat in 1/2 cup dark brown sugar and 1/2 cup white granulated sugar. Add 1 large egg, 1 1/4 cups smooth peanut butter, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix until creamy. Add 3/4 cup chocolate chips and mix thoroughly. Create a well in the center of the batter and add all-purpose flour, 1/2 cup at a time, totalling 1 1/2 cups. Finally add 1/2 teaspoon vanilla extract. Roll dough into small balls and place on cookie sheet greased with butter. Flatten the balls with a fork in a criss-cross pattern. Place into a preheated 375 degree oven for 12-15 minutes. Cool on racks.


ARTICHOKE DIP

1 1/2 cups Miracle Whip
1 package Kraft Italian Garlic Mozzarella cheese
1 cup parmesan cheese
dash tabasco
dash worcestershire
1 14-oz. can artichoke hearts
parsley flakes to taste
garlic powder to taste (use more if you use plain mozzarella instead of the garlic mozzarella)

Chop drained artichoke hearts into small pieces. Blend all ingredients together in a pie plate or other baking dish. Sprinkle top of dip with additional parmesan cheese, to help form a crust. Bake at 350 until top is bubbly and golden brown. Serve with tortilla chips, triscuits, or fritos.