Recipe Thread - Page 1

OK...inspired by BeeTrees Zucchini & the cooking threads of old, & to balance all the political & religious threads..................

Let's have a cooking thread! Do your best to make every readers mouth drool!

Bee really went first, but I'll offer up what I did today.....

Started the day with an cheesy egg scramble, as tasty as an omelet but easier:
2 eggs for each scramble
a splash of milk
1 onion, chopped
1 green pepper, chopped
4 or 5 large white mushrooms, chopped
1 sprig fresh parsley, chopped
a little butter in the skillet
salt & pepper to taste
1/4 pound white american cheese, finely sliced
Mix the veggies in a bowl & divide into equal portions, about 1/4 cup for each scramble.
Put the butter in the skillet & let it melt on medium hot heat, add 1 portion of veggies, & saute until the onions are transparent, & the other veggies tender. In the mean time beat 2 eggs with a little milk in a measuring cup, add a little parsley, & salt & pepper to taste.
Pour the eggs in over your sauted veggies, & cover for a few minutes, checking frequently. When you can loosen the eggs from the side of the skillet, flip 'em! Cover until eggs are set, then top with a slice or 3 of cheese, & cover until cheese is melted.
Repeat until you have a scramble for each person, or you could put it all together & make 1 big one, it won't flip in 1 peice, but who cares? You're gonna cover any mistakes up with gooey melted cheese! Yum! Great add ins are crumbled bacon, cooked sausage, really any savory cooked meat! Garnish with left over parsley, serve with fruited muffins, OJ & coffee!  jackie harris

Later I made apple pies, same ol' recipe every one uses.. I keep it simple, I use tart apples like Winesaps or Northern Spy....I add brown sugar, flour, cinnamon, & a little clove. I put a squirt of fresh lemon on the apples to keep them from browning while they're getting peeled & sliced. I don't measure, I just pour it in.....standard crust, 2 cups all purpose flour, 1/2 teaspoon salt, cut in 3/4 cup shortening, sprinkle with enough ice cold water to form a ball, then roll out into 2 circles to fit your pie pan. I always put a pinch of nutmeg into the flour before mixing for added flavor. This crust is always flaky! Dump the apples mixed with spices & sugar mixture into the crust (placed in a pyrex or dull metal pan), top it with the 2nd circle of rolled out dough, & crimp the edges. I bake it covered in foil for 25 minutes at 375, then uncover & bake until crust is golden & apples are tender. I stick a skewer in through the vents or lattice to test the apples.
Voila!

Damn! I had pictures of pretty apple pies, with a slice served up with vanilla ice cream ala mode, but I can't seem to upload photos right now.......dang!

Anyway, the whole house was full of that heavenly cinnamon smell, even the dogs were drooling!

And for dinner, a roast chicken, served with fresh steamed cauliflower & a quinoa pilaf! Yum! jackie harris

Yay a recipe thread. The egg scramble sounds really good. And mmmm I can smell the pie baking--love the smell. I have never made one with brown sugar or cloves. I use white sugar and cinnamon. Instead of cinnamon Mama used to use those red hot candies and the whole thing would be pink.

Here is one of my big pot things. Brown a pound of hamburger with onions and green pepper and about a TB of that jarred minced garlic-- I usually do 1/2 a big onion and 1/2 a green pepper diced pretty small. When that is done add a regular (14 oz) size can of spaghetti sauce, 1 cup of water and 1 cup of elbow macaroni, bring to a boil and then cut down to a simmer, cover and cook 8-10 minutes. When that is done, add a cup of cheese of your choice--I always use grated American.  Salt and pepper to taste. Garlic bread or butter bread and a nice salad to top it off. It is also good with ground bison. It's sort of like a homemade hamburger helper only a lot healthier because you don't have all that sodium and preservatives.

Vonissk, that sounds good! We use ground bison a lot, that's the only red meat my husband will eat. I make much the same thing, just leave the onion & green pepper in bigger chunks, I use crushed tomatoes, lots of garlic, add the cooked spaghetti & some Romano cheese...my granma used to call that American chop suey, LOL! Nice on a chilly evening. Bison based chili is good, too! Mmmm! Can't wait to read more recipes!
jackie harris

Morning Jackie, mmmmm that sounds good too. The hamburger I get is from the tribal store and it's like true home butchered meat, not the grocery store meat. That stuff is crap--I don't even buy it for the dogs. This is almost as lean as bison. We used to get bison in that store and then all of a sudden no more. I sure miss it cause geez it is expensive to order or get at Whole Foods or a place like that.

Yep and some of you other guys chime in and share some recipes and/or your favorite things to eat. This is going to be a fun thread even if me and Jackie are the only ones talking. Definately different then the usual threads on here and we need that diversity...

Jackie,  I like the nutmeg tip and hope you get the apple pie pictures to load. It is Applefest time! 


♦ I am going to be using the Italian tomato torture machine to squeeze the skin and seeds out of my garden Roma's, for sauce. If I make the sauce tonight, I'll buy some ricotta and build a lasagna, tomorrow.

Steph wanted my recipe for NO pre-cooked noodle, lasagna . I basically follow Emeril's 1 2 3 Lasagna recipe. I always make it with fresh made sauce, or I don't bother to make it. I leave whole chunks of cooked tomato in the sauce, that make for good eating between the layering. Also, I crumble the ground meat (mine like sausage and beef), leaving some bigger chunks. Don't forget to season the meat while browning it. When layering the ricotta cheese mixture, I try to keep it spread out simple and clean. I don't over do the mozzarella cheese between the layers, either.

When making basic sauce, I don't bother with his "essense" and use my own herbs or spices like fresh basil, oregano, etc. And instead of the sugar, use a grated carrot. I serve with extra sauce. Fresh made garlic bread. Salad. 

http://www.foodnetwork.com/recipes/emeril-lagasse/1-2-3-lasagna-recipe/index.html

Yum! Sounds delicious!

Nope, still won't let me upload any pictures! jackie harris

Don't have a recipe to give but would love to hear a good meatloaf recipe. Then I can casually give it to my wife as hers is just edible.

Ah.... meatloaf!  We have wars over meatloaf!  

So, first you have to tell us, what exactly is wrong with your wife's meatloaf?  Then perhaps there are a few suggestions to be offered that will be of help. There is something to pity about never eating a good meatloaf, and then pretending it is a good meatloaf. I thought I hated pork chops growing up. Turns out I just hated my mom's pork chops!

  

Sure fire way to get kids to eat broccoli:

Cook at 350
1. cooked chicken, chopped into bite size
2. cooked broccoli ( proportion to amount of chicken you have)
3. 1 can cream of chicken soup
4. 1/2 cup of mayo (do not use miracle whip, too sweet)
5. 1/4 shredded cheese (any kind works, I've used goat, motz, chedder)
6. lemon juice
7. salt / pepper / herbs

Mix 3 - 7.   In a baking dish, layer broccoli, chicken, mixture.  Add either cheese on top or bread crumbs.  Cook for 30 min; idea is to get everything nice and hot.