Anyone wanna share recipes?

[Entropy]

Yes, I admit it I'm bored. Husband is underway again and I've got a whole kitchen to play in and not enough new recipes so I'm hoping if I beg really nice you might share.

Here is one of mine that's proven popular. I normally cook for two people but it's not hard to add or subtract and we are fans of leftovers. However it does dirty a few different dishes, hope you like to clean.

4 porkchops (either bone in or deboned, personal choice)
1/3 c parmesan cheese, grated (you can also use pecorino parmesano but it's a bit more tangy)
black pepper to taste
dash of garlic salt (or powder, just add salt if you do that)
1/2 lb favorite pasta
1 can spagetti sauce
1 jar alfredo sauce or garlic parmesan sauce (generally ragu brand)

Use either a nonstick skillet or a cast iron skillet with olive oil or nonstick spray. Place over medium heat.

Preheat oven to 375.

In a dish or plate big enough to fit the porkchops on mix the cheese, pepper and garlic.
Coat pork chops in breading and place in skillet.
Cook chops til they are nicely browned on the outside.
Remove from skillet and put into nonstick baking pan (unless it's a cast iron skillet then you can leave them in it).
I use two heaping tablespoons of spaghetti sauce on top of each chop followed by two tablespoons of alfredo/parmesan sauce.
Place in oven for additional 20-30 minutes (this could vary by oven temp/type)

In another pan bring water to a boil (I always salt my water), add pasta and cook to al dente. Drain
Use your choice of the alfredo or spaghetti sauce (or both!) on pasta, put on plate. Pull out pork chops and slap that baby on the pasta and you're done.

Don't even bother asking about calories you don't want to know. :eek:

[joyful girl]

I don't know if anyone would want my vegetarian recipes =/

[Entropy]

I like veggies too! Please share!

[lillyorchid]

I like veggie things too!

[joyful girl]

Sweet Potato and Carrot Soup
(Except for the garnish, you can make this soup a day ahead.)

3 TBSP. Butter or margarine, divided (or olive oil for vegan version)
1 medium onion, chopped
1 1/2 LB. carrots, sliced (about 2 1/4 cups)
2 golden delicious apples
3 14-OZ cans or 5 1/2 cups vegetable broth
2 medium sweet potatoes, peeled and chopped (Use orange-hued sweet potatoes for best color.)
2 bay leaves
1/8 TSP. allspice
2 TSP. grated orange peel
1/4 CUP fresh orange juice (I just halved an orange and squeezed out the juice)

Melt 2 tablespoons of the butter in a large Dutch oven over medium heat. Add onion and cook 2 minutes until tender. Stir in carrots; cook 3 minutes. Peel and chop 1 of the apples. Stir in peeled and chopped apple, broth, 1 cup water, sweet potatoes, bay leaves, and allspice. Bring soup to boil; reduce heat, cover, and simmer 20 to 25 minutes, or until vegetables are tender.

Meanwhile, for garnish, finely chop remaining apple. Melt remaining 1 tablespoon butter in small skillet over medium heat. Add apple and cook, stirring, 5 minutes until softened. Stir in orange peel; remove from heat.

Once soup is ready (vegetables tender) remove bay leaves and discard. Cool soup slightly. Transfer soup, one-fourth at a time, to a blender container. Cover; blend until smooth. Transfer to a large bowl. Repeat with remaining soup. Return all soup to Dutch oven. Stir in orange juice; simmer 5 minutes until heated through. Ladle soup into soup bowls; topp each with apple garnish. Makes 8 to 10 servings.

[joyful girl]

Mint Chocolate Cake

• 6 ounces bittersweet or semisweet chocolate, chopped
• 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
• 3 large eggs
• 3 large egg yolks
• 1/3 cup sugar
• 1/4 cup all purpose flour
• 1 1/4 teaspoons peppermint extract
• 1/4 teaspoon salt

1 Preheat oven to 375°F. Generously butter six 3/4-cup (6 ounce) ramekins. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.

2 Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar until slightly thickened, about 5 minutes. Add all purpose flour and beat until blended. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet.

3 Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken, 10-11 minutes. (Start checking at 9 minutes.) Remove cakes from oven; let cool for 5-10 minutes.

4 Either serve as is, in the ramekins, or run a knife around the edges of the cakes and invert on to individual dessert plates.

Serve with raspberries, mint leaves, vanilla or mint ice cream, or whipped cream.

[Entropy]

That cake sounds perfectly evil... my husband would love it.

And come on, there has to be more cooks here on BP.net

[Nate]

my recipe for the perfect cookies:

1) grocery store
2) fridge aisle
3) find that stupid doughboy
4) get those pre-made cookies
5) buyem and cookem, as per the instructions located on the back of the packaging.

[Entropy]

typical male

[Gurgie]

something I call "orange chicken"...might not sound so good yet, but wait...it gets better

this is something I have been making for 25 years, so bear with me on the correct amounts and calculations.

"Orange Chicken" or "Saucy Chicken" (also good on pork chops)
(will feed 4 to 6 people)

2 Large cans Campbells cream of chicken soup
1 to 1 1/4 cups ketchup
3 tablespoons worchestershire sauce

mix together in a bowl and pour over chicken breasts (or your preference of chicken cuts)

bake in a covered dish at 350 for 90 minutes.

gravy can be served equally well over rice or mashed potatos


(hey if someone tries this can you let me know how you like it?)