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 Posted: Wed Nov 28, 2012 8:06 pm
I was wondering where I would start a thread for exchanging recipes. I just recently got into cooking and I'm looking for some ideas to try and I have a couple of my own that I would be willing to share. Just wanted to ask where I would start the thread.
Thank you.
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Posted: Thu Jan 17, 2013 1:05 am
Great cajun seasoning - butter, cayenne, paprika, pepper, onion powder, garlic powder, salt, some sugar
I like eating this with shrimp.
I tried to mimic the cajun seasoning i had at a chain called the Boiling Crab.
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Posted: Thu Jan 17, 2013 9:27 pm
ElephantBarn Great cajun seasoning - butter, cayenne, paprika, pepper, onion powder, garlic powder, salt, some sugar I like eating this with shrimp. I tried to mimic the cajun seasoning i had at a chain called the Boiling Crab. I actually have a recipe down for cajun seasoning... but mine doesn't have the pepper, sugar or butter in it. Pepper and me tend to not get along very well. But, I never thought sugar could be put in cajun seasoning. I will have to try that out. About how much sugar should be put in?
Thank you very much for sharing ^.^
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Posted: Thu Jan 17, 2013 10:45 pm
I just tried this out for a big event I'll be going to on Sat. Looked really yummy and they turned out great!Blond Butterscotch Brownies
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Posted: Fri Jan 18, 2013 7:39 am
Spartan979_musik6-13-05 ElephantBarn Great cajun seasoning - butter, cayenne, paprika, pepper, onion powder, garlic powder, salt, some sugar I like eating this with shrimp. I tried to mimic the cajun seasoning i had at a chain called the Boiling Crab. I actually have a recipe down for cajun seasoning... but mine doesn't have the pepper, sugar or butter in it. Pepper and me tend to not get along very well. But, I never thought sugar could be put in cajun seasoning. I will have to try that out. About how much sugar should be put in?
Thank you very much for sharing ^.^ If you cook, mixing salt with sugar instead of just using salt will make whatever you're cooking more tasty. Just don't overdo the sugar. I always just add in like 1-2 small dashes of sugar whenever I use salt.
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Posted: Fri Jan 18, 2013 3:40 pm
ElephantBarn Spartan979_musik6-13-05 ElephantBarn Great cajun seasoning - butter, cayenne, paprika, pepper, onion powder, garlic powder, salt, some sugar I like eating this with shrimp. I tried to mimic the cajun seasoning i had at a chain called the Boiling Crab. I actually have a recipe down for cajun seasoning... but mine doesn't have the pepper, sugar or butter in it. Pepper and me tend to not get along very well. But, I never thought sugar could be put in cajun seasoning. I will have to try that out. About how much sugar should be put in?
Thank you very much for sharing ^.^ If you cook, mixing salt with sugar instead of just using salt will make whatever you're cooking more tasty. Just don't overdo the sugar. I always just add in like 1-2 small dashes of sugar whenever I use salt. I will put that down in my notebook next to my cajun seasoning recipe. Thank you for the tip. I'll have to use that when I make the Chiken Fajita Alfredo next time.
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Posted: Fri Jan 18, 2013 3:46 pm
Lia_Trovaras I just tried this out for a big event I'll be going to on Sat. Looked really yummy and they turned out great!Blond Butterscotch Brownies emotion_drool Holy mother of nom noms! That looks amazing! I will definitely be putting that down in my recipe book. I actually have a recipe for Chocolate Butterscotch Cookies. I've always loved Butterscotch. Thank you for the recipe.
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Posted: Sat Jan 19, 2013 2:00 pm
Spartan979_musik6-13-05 emotion_drool Holy mother of nom noms! Best-phrase-ever
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Posted: Sat Jan 19, 2013 5:36 pm
Wretched Soul Spartan979_musik6-13-05 emotion_drool Holy mother of nom noms! Best-phrase-ever Haha, thank you. I'm glad you like it. Feel free to use it whenever you'd like ^.^
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Posted: Wed Feb 06, 2013 10:10 pm
Sneaking back into here after being away for so long razz
Anyway, here's a good recipe to try out. Hope you all like it if you attempt it wink
Butternut Squash Macaroni & Cheese
What You Need
3 cups cubed peeled butternut squash (about one 1-lb squash)
1 1/4 cups fat-free, lower-sodium chicken broth
1 1/2 cups fat-free milk
2 cloves garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons fat-free Greek yogurt
1 1/4 cups shredded Gruyère cheese
1 cup grated pecorino Romano cheese
1/4 finely grated fresh Parmigiano-Reggiano cheese, divided
1 pound uncooked cavatappi
Cooking spray
1 teaspoon olive oil
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons chopped fresh parsley
What To Do!
Preheat oven to 375°.
Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in Gruyère, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir until combined.
Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into a 13x9 inch glass or ceramic baking dish coated with cooking spray.
Heat oil in a medium skillet over medium heat. Add panko, and cook for 2 minutes or until golden brown. Remove from heat; stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over the hot pasta mixture.
Bake at 375° for 25 minutes or until bubbly. Sprinkle with parsley, and serve immediately.
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