Share your fave Recipes!!!

Kinda along the same mindset.

If you are FAMOUS for your specific food, please (if you can) share your recipes!!

1 box of elbow noodles
1 box of velveeta
1 can o' tuna
1 can o' peas

Cook pasta in pan, follow directions on box to create the Velveeta experience Mac N' Cheese.

Add can of Tuna, and can of peas,

Voila! Eat!! Eat!! EAT!!

1 Roast of beef (any will do)
1 onion
1 red bell pepper
1 green bell pepper
1 can of beef broth
1 package of italian seasoning mix

Crockpot on low over night

OMG its amazing. its called Italian Beef. absolutely delish

Heather loves her food!!

Grilled Cheese and tomato soup!

Im told i make the BEST Grilled cheese and tomato soup "ever" Though im not sure "ever" but well roll with it for now!

Grilled Cheese
Serves 2 people
Preheat a nonstick skillet
Take Four to Eight slices of your favorite bread and spread Mayo on both sides of each.
Use Shredded Mozzerella and pile it between two slices, place on skillet and let them sit for a few minutes on each side. ( until they are golden brown and crispy sounding when you move em!)

Tomato Soup
1 large can of Cambells Tomato soup
1 can of water or milk ( i use half water/half milk)
Mix them and heat in a pot ( you know the drill! ha!)
Add in Dill to taste and mix it up.

And there you have it!

I think this stuff is perfect on a cold rainy day :gj:

Rice Mix
Make up some white rice. Either make some additions on the side to mix in (shrimp, veggies, etc) or mix in any leftovers that you want (beef cut-up, chicken, veggies..) Add in some complementing broth or gravy.
This is a great way to stretch leftovers if you don't have enough to feed more than one-two people!

Another leftover favorite: potato pancakes! Fry up some leftover mashed potatoes. Add in bacon, chives, onions, whatever you want.

Chicken and Dumplings

3-4 chicken breasts, boneless
2 cans cream of chicken soup
1 can water
chili powder
celery salt
garlic powder
paprika
salt
pepper
1 diced onion
3 or 4 handfuls of chopped mushrooms
5 or 6 peeled potatoes chunked

Stir it all up and cook on low in the crockpot all day. Half an hour before serving tear up a can of Pillsbury cresent rolls and throw the pieces into the mix. Make sure you poke them down under the liquid.

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Originally Posted by Allie

Chicken and Dumplings

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That sounds delicious! :gj:

It is! It's super easy to throw together before work and it's one of my kids favorite meals.

I'll post 2 that are on opposite ends of the spectrum.

The first is just ramen noodle soup. It is surprising how delicious it can be when you doctor it up enough! And still very quick and inexpensive. I start by boiling the water (you'll probably want extra water, depending on how much stuff you add) with the flavor packets, then add things in order depending on how long each item needs to cook. For example, fresh carrots need to go in very early (before the noodles), but canned veggies are cooked in the canning process so they can go in at the very end just to get warmed up. To add eggs, whip up the eggs, then at the last minute, slowly drizzle it in to boiling soup while stirring. Here are some of my favorite things to add. You can be creative according to your own tastes!
baby carrots, celery, bok choy, napa cabbage, bean sprouts, jalapeno, canned mushrooms, canned or frozen corn, canned or frozen peas, frozen "chinese vegetable" mixes, cayenne pepper, eggs

grilled chicken parmesan

i though of this one night when i was hungry and in a cooking mood but didnt want to eat the same thing that i have been...

1 lb of chicken ( i use breast but they came out with thin sliced)
1 egg
1 cup milk
1 box season crutons
1 package of deli fresh provolone ( close to thin slice)
1 wooden mallot
1 cast iorn skillet ( seasoned of course)
1 food processer

* turn on stove top and place cast ion skillet on it. should be put on Med heat

if buying the thin sliced chicken skip this part
* cut the breast in half ( fliet) until all are thin sliced ( half normal width).
* place one piece of fliet chicken in a ziplock bag and pound that sucker thin, still pound out the thin sliced meat as it is still thicker than it should be... will make chicken piece up to 2.5 times the size
* set all chicken aside and break out the food processer. pour in the crutons and grind away until they are fully broken down. place in bowl and set to side.
* mix 1 cup of milk (2% is good ) and beated egg together and stir

* place chicken 1 piece at a time in egg/milk mixture and then into the cruton.
*place chicken on skillet and grill until cooked to a nice golden brown.. 1 min before done place a piece of provolone on the chicken.

side items to cook with this meal: Fresh salad,fresh bread,pasta, corn, greenbeans,and DRINKS!!!


when i first made this i was just fooling around in the kitchen and my wife LOVED it and from there on out i have cooked it for everyone i know. it is now one of the star features in the cookbook my family puts out every 20 years ( for family only im sorry...unless they do publish it which there have been talks about)

hope you all enjoy

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Originally Posted by NickMyers03

DRINKS!!!

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best part of the recipe!

:gj:

Chicken parm is one of my favorite meals.

sounds Yum-O!

Okay, here is my second recipe. It is one that I made up. It started out one day when I was trying to figure out what I could cook from a few odds & ends I had around the house when overdue for a grocery run. I had 1 small chicken breast, 1 link of italian sausage, canned tomatoes (but no pasta), and the recipe evolved from there. I call it jambalaya, but it may not be that close to the real thing. This recipe makes a large batch, because we love leftovers of this stuff! I'm sorry I don't know exact amounts on the seasonings. I serve it over white rice.

1 1/2 lbs chicken breast
1 1/2 lbs hot italian sausage
8 zucchini squash
3 onions
2 28 oz cans diced tomatoes
1 28 oz can crushed tomatoes
2 14 oz cans chicken broth
vegetable oil
seasonings: salt, pepper, poultry seasoning, chili powder, onion powder, garlic powder, italian seasoning, crushed red pepper, garlic

Dice chicken breast, squash, and onions. Sprinkle salt, pepper, poultry seasoning, chili powder, onion powder, and garlic powder over the chicken, stirring the chicken as you go so it gets some seasoning on all sides. Brown chicken in oil. Take sausage out of its casing, and brown it. Break it up as it cooks. Saute squash and onions separately, leaving them slightly underdone as they'll cook more later. Combine all ingredients, add italian seasoning, crushed red pepper, and minced garlic. Allow to simmer slowly for a while until the flavors have combined.

Grilled mahi mahi w/ Diablo sauce and seafood bisque

When I was in Florida I was able to catch a few blue crabs, so I tried to improvise my favorate dish from a cajan restaurant I like to hit up. The crab can be substituted with crawfish, bay scallops or lobster meat.

FISH
4 good Mahi filets
Black Pepper, salt, paprika, garlic powder to taste
olive oil

SAUCE
2 plum tomatoes
1 small onion
1/2 red bell pepper
1/2 cup whole milk
3 garlic cloves - minced
1-2 tsp red pepper flakes
salt and pepper to taste

FISH
Rinse and dry the filets, rub with a little olive oil and the seasoning, and grill on high heat for about 5-6 minutes per side, or until the fish flakes with a fork. Mahi isn't really flaky like other fish, so don't over cook it.

http://www.inkednation.com/images/us...6277123112.jpg

SAUCE
Steam the crab and pull all the meat out. Finely chop the onion and pepper and saute on medium heat for 5 minutes. Chop the tomatoes and add half to the pot. Add the other ingredients, reduce the heat to medium low and stir frequently until it reduces and starts getting thick. Stir in the crab meat and the other half of the tomato and cook for a couple more minutes. Serve over the fish.

Seafood bisque

Pacific or TJs roasted red pepper tomato soup – 32oz.
3 Tbls butter
1 cup half & half
½ cup finely chopped onion
¼ cup chopped scallions
1 finely chopped plum tomato
1 large red bell pepper – roasted over stove and skin removed – finely chopped
2 stalks of celery finely chopped
1 – 2 lbs chopped lobster or crab meat, or whole craw fish tails shelled
1 tsp paprika
6 garlic cloves
½ tsp red pepper powder
1 tsp oregano
Salt to taste
Olive oil


Heat some olive oil in a pot over medium high heat. Add the celery and onion and cook for a few minutes to soften. Add the scallions and roasted pepper and cook for 1 more minute. Stir in all the other ingredients except for the meat, and stir regularly. After 20 minutes, stir in the lobster meat and cook until the meat is done. Don’t cover the pot at all, it should reduce a little and thicken up.


http://www.inkednation.com/images/us...0627712321.jpg

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Originally Posted by MeMe

best part of the recipe!

:gj:

Chicken parm is one of my favorite meals.

sounds Yum-O!

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Whoa...mine too :nerd:

that and the churi pollos :evileye:

Ginger Citrus Trout or Salmon

4 6-8 oz salmon or trout filets
1/3 cup brown sugar
1/4 cup soy sauce
1/4 tsp liquid smoke
juice from 1 lime
2 Tbls orange juice
1/2 tsp black pepper
1 tsp fresh grated ginger
1 Tbls olive oil
5 cloves minced garlic


Mix all the ingredients in a big zip lock bag. Soak the fish in milk for 20 minutes and rinse and pat dry. Add the fish to the bag and shake to coat all the fish with the marinade. Put the bag in the fridge for at least 24 hours. Take the filets out of the bag and throw them right on a hot grill or in the broiler. Cook for 6 minutes then flip once and cook for 4-5 more minutes or until done. The brown sugar should start to carmelize and crust a little.

http://www.inkednation.com/images/us...6277122925.jpg

Crawfish stuffed halibut

4 halabut filets/steaks
1/4 cup bread crumbs
3 tbls butter
oregano, garlic, salt, pepper, paprika & red or white pepper powder
1 lemon sliced thin

STUFFING
1/2 tsp oregano
4 garlic cloves
1 tsp paprika
1/2 tsp red pepper powder
1/2 lb. crawfish meat
1/3 cup cream cheese
1/3 cup shredded mozzarella cheese
1/4 cup bread crumbs


Clean and chop the crawfish meat into small pieces and mix all of the stuffing ingredients together in a bowl. Rinse and dry the fish, and use a pearing knife to cut pockets in the filets. Make the pockets as big as possible, while keeping the incision as small as possible. Melt 2 tbls of the butter for later. Heat a large pan on high heat while stuffing the fish with as much of the stuffing that you can fit without bursting them. Preheat the oven to 325. Add the fish seasonings to both sides of the fish and sear in 1 tbls of the butter for about 30 seconds each side. Remove from the heat and put the fish in a greased baking dish. Sprinkle the rest of the bread crumbs over the filets and drizzle the melted butter over it all. Cover each filet with thin slices of lemon, put in the oven for 20 minutes.

Bacon Habanero poppers

12 habanero peppers
1 block cheese (Jack, cheddar, cuaso chahoua caso (sp), etc.
bacon

Cut the tops of the habaneros and scrape out the seeds and white membrane. Stuff with chunks of the cheese and wrap each pepper with 1/2 strip of bacon. Bake on a cookie sheet or grill at 425 for 15-20 minutes flipping once, or until the bacon looks good to you. Let cool a minute then eat with your favorite lager.

The habaneros can be replaced with halved jalapenoes if you're a sissy, and the bacon can be complimented or replaced with pancetta, prosciutto or capicolla.

All I do is cook, I can post all my favorites all day.

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Originally Posted by PythonWallace

All I do is cook, I can post all my favorites all day.

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why arent you on the food network!? :rofl: *drools*

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Originally Posted by mooingtricycle

why arent you on the food network!? :rofl: *drools*

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Because I usually drink a LOT while I'm cooking. What else is there to do when you're standing in the kitchen for an hour stirring sauces and what not. ;) I thought about taping a pilot in my kitchen, but I think it would be more entertaining for buzzed college kids than anything else. Mostly me playing one for the pot, one for me with beers and whiskey swigs (sometimes cooking wine), and a lot of me freaking out and getting temporary tourette's syndrome. :taz:

Italian sausage soup

I make a lot of "garbage soup", or soups made from whatever I have sitting in the refridgerator when it looks like there's nothing to make. This one was awesome.

3 hot Italian sausages
1 small onion
1 green bell pepper
1 red bell pepper
1 qt. vegetable stock
1 can pizza sauce

Heat the stock in a pot with the pizza sauce. Remove the casings from the sausage and make little 1" clumps or balls with it. Quickly brown the sausage clumps in a pan with a little oil over medium heat. Leave the fat and throw the sausage in the stock. Chop the onion and peppers into bigger pieces and sautee in the fat from the sausage. When they start to brown add the vegies to the pot and simmer uncovered for 20 minutes. Season with fennel seed, garlic, pepper, salt or whatever you like. You can add some portabellas or rinsed giardinara peppers. The second time I made this I cubed some French bread and baked it into croutons for the soup. This isn't exact because I'm constantly tasting an adding stuff, but it's pretty basic.