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| Do you love to cook? |
| YEAS!!! |
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90% |
[ 19 ] |
| No... |
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4% |
[ 1 ] |
| I'm not allowed to cook...T_T |
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4% |
[ 1 ] |
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| Total Votes : 21 |
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 Posted: Mon Aug 27, 2012 7:09 pm
Alright this thread for all of us ladies who love to cook! Post your favorite recipes with step-by-step instructions so we can all try out your awesome recipes!
Guess I'll go first...now this recipe will feed you for a week or more, or the case of my giant family, 3 days.
Homemade Chili (Reed Style)
2 cans kidney beans
2 cans pinto beans
1 can black beans
1 lb hamburger or turkey burger
1-2 cans tomato sauce or puree 1-2 tomatoes in a food processor
1-3 Tbls chili powder (depends on how hot you like it)
and season to taste with seasoned salt, onion powder or chopped onion, garlic powder or chopped garlic, parsley flakes and black pepper
First get out a big cooking pan and put the cans of beans, tomato sauce, chili powder and seasonings. Put a lid on it and let it cook until the hamburger/turkey burger is browned.
Next brown the hamburger/turkey burger then drain the grease from it.
Last but not least, add the browned hamburger/turkey burger to the chili and stir together. Let simmer for about 10-15 minutes, stirring occasionally.
And Finally, serve and enjoy =^-^= heart
With love from my kitchen to yours,
~ Shiny ~
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Posted: Mon Aug 27, 2012 7:17 pm
Here's a link to a breadstick recipe I just tried this week it turned out great http://abcnews.go.com/GMA/t/recipe?id=11745412Don't worry if it doesn't rise exactly right (rainy days totally screw the rising over) they'll still taste good
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Posted: Mon Aug 27, 2012 7:38 pm
Anyone have good noodle recipes
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Posted: Mon Aug 27, 2012 10:14 pm
Damnit... Buuutttt.....
Simple Syrup Lemon:
2 cups sugar
1 cup HOT water
1 Lemon.
Take the lemon and grate it finely on a cheese grater. Do it until the peel is all off leaving only white on the lemon. Next put it into a glass jar and fill the glass jar with the HOT water. Next add in the sugar and mix until the sugar is dissolved.
There you have made simple syrup. You can do almost any kind always using HARD ingredients. Like sticks of cinnamon, or rinds of citrus fruits. If you are concerned about the sugar dissolving quickly do this on the stove with boiling water. You CAN use other liquids buut... I've found it is a little sketchy on the amounts needed for proper flavor. The good thing about using pure ACID lemon juice is that bacteria can not live in the syrup making it last longer. This stuff lasts about a month just on the simplest side and can last more then three with the acids thrown in.
Plus you can probably use the the acid juice from the used lemons to torture your family... I mean... make lemonade. Nice... safe watery... lemonade....*whistles*
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Posted: Tue Aug 28, 2012 5:02 pm
taco soup!
Ingredients
1 1/2 pounds lean ground beef
1 onion, chopped
2 cans diced tomatoes
1 can kidney beans, drained
1 can of chili beans, drained
1 can white corn, drained
1 package taco seasoning mix
1/4 cup shredded Cheddar cheese (optional)
1/4 cup sour cream (optional)
1 1/2 cups water
Directions
brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned drain grease from pan.
Add canned tomatoes, kidney beans, corn, taco seasoning. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency)
Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.
yum!
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Posted: Tue Aug 28, 2012 8:26 pm
Well, I don't really have anything to contribute...
But, I will say that trying new things is always fun, and you'll never know when you'll get a new favorite dish, so try everything~!
That's one of my mottoes actually:
"I'll try anything (food) as long as it doesn't have a chance of killing me~!" n.n b
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Posted: Sat Sep 08, 2012 12:16 pm
cat_twisted RUSSIAN BORSCHT! cat_burning_eyes
Ingredients: I use ALL organic veggies but I am blessed to have roommates that work at an organic farm. So, I can understand if you don't have the access or the money to make it with organic ingredients.
~ 6 quarts (1.5 gallons) of ORGANIC chicken broth without MSG. ((MSG is monosodium glutamate, if you don't know what it is -- look it up.))
~ 1 small head of cabbage (1/2 a large head) size of large grapefruit.
~ 5-6 large Yukon gold or fingerling potatoes. NOT russet.
~ 5-6 small-med sized beets.
~1 large carrot
~1 rutabaga
~1 parsnip
~1 turnip (I like hakuri heart )
~1 head of garlic
~1 onion
~bay leaves
~fresh dill
~green onions (sometimes called bunching onions)
~sour cream
STEP ONE:
Cut everything into pieces. Put it in the pot with chicken broth and 1-2 GOOD pickles.
Put on High heat and boil. Once boiling, turn down to lowish heat and simmer.
STEP TWO:
Mince garlic and onion. Put in frying pan and sauté in olive oil. Add black pepper (or cayenne if you want), cumin, curry powder and coriander TO THE FRYING PAN NOT THE SOUP! Sauté until golden brown then add to broth.
Important note: By sautéing the onions and garlic with spices separately it prevents the onions from becoming slimy in the soup and it also adheres the spices to the onion & garlic so the flavor doesn't get lost in the big pot of soup. Adding the spices this way means you don't have to use as much and it will taste better. TRUST ME. If you just add the spices to the soup you will need to add so much just to be able to taste it.
STEP THREE:
Add 6-7 bay leaves to the broth as well as salt or other seasoning to taste. Boil again and let simmer for 40 min to an hour.
STEP FOUR:
Serve with fresh dill and green onions. Stir in a spoonful of sour cream per bowl of soup.
Also: really good chilled. The longer the soup sits the better it gets (seriously). You can also use meat and water instead of chicken broth but it won't keep as long.
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Posted: Sat Sep 08, 2012 12:52 pm
Really great website for recipes: FOODILY cat_eek
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Posted: Mon Oct 22, 2012 7:24 pm
SO! I am trying to gain weight and Shiny is helping me! cat_4laugh This is what I made for dinner -- High protein -- High Calorie cat_3nodding  MODIFICATIONS: ~I used like 12 zillion slices of bacon cat_burning_eyes ~a zucchini instead of dandelion greens ~raw Swiss cheese ~challah egg bread which absorbs the egg and milk really well ~all organic ingredients. (( heart )) cat_whee
Ingredients:
4 slices bacon, cut crosswise into large (about 1 inch) pieces
4 tablespoons butter, divided
1 onion, halved lengthwise (with the grain) and sliced into very thin lengthwise strips
1/3 cup dry white wine
3 cups chopped dandelion greens, cut crosswise into large (2- to 3-inch) pieces
2 teaspoons wine vinegar, preferably sherry or Banyul's, more to taste
Salt and freshly ground black pepper
3 eggs
1 cup milk
3 tablespoons grated Parmesan cheese
8 (1/2-inch thick) slices sourdough bread
4 teaspoons whole-grain Dijon mustard, or as desired
1/2 pound thinly sliced Gruyère cheese
1. In a large skillet, fry the bacon over medium-high heat until crisp, about 10 minutes.
Drain the bacon (discard or save the fat for another use) and set aside.
2. In a large, heavy-bottom saucepan, melt 2 tablespoons butter over medium-high heat.
Add the onions and cook, stirring frequently, until they soften and start to brown, 12 to 15 minutes.
Add the white wine and continue to stir, scraping any flavoring from the bottom of the pan.
3. When the wine is almost completely absorbed, stir in the greens and cook just until they start to wilt, 2 to 3 minutes.
Remove from heat and stir in the vinegar, then taste, and season with one-fourth teaspoon salt and several grinds of black pepper.
Stir in the bacon bits, then taste again and adjust the seasoning or vinegar if necessary.
4. In a medium bowl, whisk together the eggs and milk, along with the Parmesan cheese.
Whisk in a pinch of salt and several grinds of black pepper to season the eggwash. Place the eggwash in a large shallow baking dish or pie plate and set aside.
5. Soak the bread slices in the eggwash until just soaked on each side, about 2 minutes per side.
Gently spread one-half teaspoon mustard over the one side of each of 4 slices.
Onto the other 4 slices, divide the sliced Gruyère, then top with the onion and greens mixture.
Sprinkle over the bacon bits, then press the remaining slices of bread (mustard on the inside) onto layered cheese-onions-bacon to form a sandwich.
6. Heat the remaining 2 tablespoons butter in a large skillet over medium-high heat until melted and hot.
7. Reduce the heat to low and pan-fry the sandwiches, 2 at a time, until crisp and golden and the bread is cooked through, about 5 minutes per side.
Cover the skillet while each piece is frying to allow the toast to fully cook and the filling to heat and melt. Adjust the heat as needed to keep each stuffed toast from burning.
8. Serve each piece of stuffed toast immediately or hold the finished toast in a warm oven until all of the pieces are fried.
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Posted: Thu Dec 13, 2012 1:33 pm
Reed Style Homemade Potato Soup:
2-4 Large Potatoes
Milk
Butter
Seasoned Salt
Black Pepper
Garlic Powder
Onion Powder
Parsley/Chives
Cut 2-4 large potatoes and put into pan of water. Boil until soft, drain water. Add milk, butter, & Spices to taste.
Quick and simple for those days when you're sick or just need a comfort food. I never use any measurements as it changes depending on how many potatoes you use
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Posted: Thu Dec 13, 2012 1:44 pm
AgentShiny Reed Style Homemade Potato Soup:
2-4 Large Potatoes
Milk
Butter
Seasoned Salt
Black Pepper
Garlic Powder
Onion Powder
Parsley/Chives
Cut 2-4 large potatoes and put into pan of water. Boil until soft, drain water. Add milk, butter, & Spices to taste.
Quick and simple for those days when you're sick or just need a comfort food. I never use any measurements as it changes depending on how many potatoes you use
I may actually go for this one on the grounds of potatoes are awesome.
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Posted: Tue Mar 19, 2013 8:20 pm
Taco Grande
Ingredients:
8 (6-7 inch) flour tortillas, divided
1 pound lean (93%) ground turkey or lean hamburger
2 tablespoons taco seasoning mix
1/2 cup water
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded Colby & Monterey Jack cheese blend, divided
1 green onion with top, sliced, divided
4 cups thinly sliced iceberg lettuce
1/2 cup sour cream
Directions:
1. Preheat oven to 350°F. Spray bottom and sides of Deep Dish Baker with nonstick cooking spray. Arrange four tortillas in bottom of baker, overlapping slightly.
2. In large (12-in.) skillet, cook ground turkey over medium heat 8-10 minutes or until no longer pink, breaking turkey into small crumbles. Drain, if necessary. Add taco seasoning mix and water; cook according to package directions. Remove from heat; stir in 1 cup of the salsa.
3. Spoon turkey mixture evenly over tortillas in baker. Sprinkle with 1 cup of the cheese. Sprinkle half of the green onion over cheese. Top with remaining four tortillas, overlapping slightly and pressing down lightly. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
4. Bake 28-30 minutes or until cheese is melted. Remove from oven; let stand 5 minutes. Cut into wedges. Serve with lettuce and sour cream.
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Posted: Wed Apr 03, 2013 2:32 pm
BLT Wraps Recipe
Ingredients:
1 cup mayonnaise
1/2 cup dried tomatoes in oil, drained and chopped
8 (10-inch) flour tortillas
1 large head iceberg lettuce, chopped
1 medium onion, thinly sliced (optional)
16 bacon slices, cooked and crumbled (not enough in my opinion)
1 teaspoon salt
1 teaspoon pepper
Directions:
Combine mayonnaise and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2-inch border.
Layer lettuce, onions, and bacon evenly over tortillas; sprinkle with salt and pepper.
Roll up tortillas; cut in half diagonally, and secure with toothpick.
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Posted: Fri Apr 05, 2013 8:28 pm
Chocolate Lasagna aka Diabetes Square
INGREDIENTS:
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS:
1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
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Posted: Sun Apr 07, 2013 6:16 pm
Vanilla Cake with Strawberry Cream Frosting Recipe
Ingredients
Frosting -
2 8-oz packages of cream cheese, room temperature (I used low-fat)
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
½ cup seedless strawberry jam
¾ cup chilled heavy whipping cream
Cake -
3 cups cake flour
¾ tsp salt
½ tsp baking powder
½ tsp baking soda
3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
7 large eggs
2 TBSP vanilla extract
1 cup sour cream (I used low fat)
6 TBSP plus ⅓ cup seedless strawberry jam
2¼ lbs strawberries, hulled, sliced (about 6 cups), divided
Instructions
FROSTING: Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)
CAKE: Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans – aka springform pans – because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c of the frosting over the jam. Arrange ¾ c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people. It says it has 12 servings but I definitely think it feeds even more!
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