BEST RICIPE thread...

[neoteric lefty]

Common' cooks and culinary creators. Step up to the plate and lets hear some of your best recipes. Or if you found a recipe that you love, let us know. I actually have some selfish motivations for this thread. I am feeling like cooking something for the Ms. later this week and I want to try something totally new. I would love to hear any ideas you may have.

[nini]

1. I'm one of those cooks that doesn't use recipes often

kinda of just start throwing stuff together.

even the dishes I make often for parties..etc.. I don't measure.

so, I'm no help at all :-(

[neoteric lefty]

3. hey I respect that

If you can be creative and just throw stuff together from ideas, then that is wonderful. I am not at that point yet in my culinary pursuits, at least for big dishes (when I am feeding myself, I can throw together some awesome things with common ingredients; though sometimes, it doesn't work out too well :( ). I want to dive into some good oriental cuisine, not the take-out stuff but more complex and rich dishes.

edit: too many "stuffs" in my reply :)

[La Lioness Priyanka]

11. a great thai shrimp

2 lbs shrimp, cleaned deveined

2 onions, chopped
2 tsp shrimp paste
15 dried red chillies, crumbled
11 cashews

6 table spoons tamarind paste
4 teaspoons sugar
1 tsp salt

soak 15 dried red chillies and 11 cashews for an hour in a cup of water

boil a pot of water with salt and put the shrimp in . wait about 3-5 minutes for shrimp to turn pink. remove and wash with cold water. keep aside.

put the onions, chillies and cashew, shrimp paste in the blender till theres a paste

put 8 tablespoon oil in a wok..on high heat fry the paste from the blender for 3 minuts...reduce heat to medium..add tamarind, salt, sugar...3 more minutes..check for seasoning..turn back to high for 2 more minutes...remove from heat...add in shrimp

[chrisesq]

2. Here is probably my best one. Don't have a name for it though

Its a chicken recipe.

This is for 2 servings

First:

You want to cut a skinless, boneless chicken breast so it forms a pocket. Then take proscuitto ham and fold saga bleu cheese in it and then stuff it into the chicken breast pocket. Cook that on a charcoal grill.

Next:

While that is going (or you can do this after if you keep the chicken warm) Take a half-pint of heavy whipping cream and put it in a skillet on medium heat. Add whole-grain mustard. (about 2 teaspoons) taragon (maybe 1 teaspoon) and lime juice (roughly one teaspoon)and reduce it over the medium heat to about 1/2.

While that is going on. Sautee fresh asparagus in another skillet in extra-virgin olive oil until it is a bright green color, or you can do it in the oven on broil until it is bright green with a bit of brown on the tips.

Take the sauce and pour it onto the chicken breasts and the asparagus.

There you go. Maybe takes 45 minutes.

[neoteric lefty]

4. ummm

sounds good with the proscuitto and bleu cheese. Always good to stuff your meats.

[nini]

6. good for low carb diets too

sounds great.

[Kadie]

5. Spaghetti with Lentil Sauce

This is something I like to make every once in awhile. Very good.

2 tablespoons acceptable vegetable oil
1 medium onion, chopped
1 clove garlic, minced
11/2 cups dried lentils
1 dried hot red pepper, crumbled
1/4 teaspoon freshly ground black pepper, or to taste
4 cups homemade Beef Broth (see page 86) or commercial
low-sodium variety
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 16-ounce can no-salt-added tomatoes
1 6-ounce can no-salt-added tomato paste
1 tablespoon cider vinegar
24 ounces spaghetti noodles


Rinse, soak and drain lentils according to package directions.
Place oil in large skillet, stockpot or Dutch oven over medium-high heat. Add onion and garlic and saute 5 minutes. Add lentils, red pepper, black pepper and broth. Reduce heat, cover and simmer 30 minutes.
Add remaining ingredients, except spaghetti. Simmer, uncovered, about 1 hour, stirring occasionally.
Cook spaghetti according to package directions, omitting salt.
Drain and combine with lentil sauce before serving.

[JaySherman]

7. My own meatball recipe

1 lb ground turkey
1 cup italian bread crumbs
1 egg
1 tsp chopped onion
1 tbsp grated romano cheese
dash of salt
dash of milk

Combine all ingredients. Knead for several minutes until mix has roughly the consistency of a ball of dough. Roll meatballs.

Use a cookie sheet covered with foil and greased.

Bake at 350* for 15 minutes. Turn meatballs over and bake for 10 more minutes.

Add to your favorite spaghetti sauce and enjoy :).

[BrotherBuzz]

8. Little Joe's Meatballs

Here is a recipe from Franco Montorello, Little Joe's, San Francisco. My wife jotted it down years ago and we really enjoy these-

Little Joe's Meatballs

1 lb. ground chuck
3 Tablespoons garlic, minced (we use more)
3/4 cup Parmesan cheese (freshly grated)
1 teaspoon oregano
1 teaspoon pepper
2 teaspoons salt
2 eggs
4 slices french bread (sourdough, of course) - soak in water or chicken stock (dried french bread works well and is a good way to use it when it gets away from you) Squeeze out water from soaked bread.

Spread out meat against inside of bowl- add ingredients and mix with fingers.

Form into balls 1 1/2- 2".

Bake 45 minutes at 375 degrees F. in cast iron skillet.

We like them as they are, but you can serve with tomato sauce and spaghetti.

The french bread really makes it all work!

[Kadie]

10. I'm going to try your and JaySherman's Meatball recipes.

They both look very good.

[Lindacooks]

9. Here's two that are an immediate hit whenever I make them:

CHOCOLATE CREPES WITH CARAMEL SAUCE

This spectacular dessert looks complicated, but it is made totally ahead. All you have to do before serving is assemble the crepes. You can warm the caramel sauce in the microwave before serving if you like, but it's not necessary. You can also fill these crepes with softened ice cream instead of the white chocolate mousse, and use purchased caramel sauce. But try the mousse and scratch sauce at least once!

Crepes

1 cup pancake mix
2 Tbsp. sugar
1-1/4 cups milk
2 eggs

Combine all ingredients in medium bowl and beat well until batter is smooth. Heat an 8" nonstick skillet, or crepe skillet over medium high heat. Dip a paper towel in peanut or safflower oil and lightly coat the hot skillet. Using a small ladle, pour about 2 Tbsp. of the batter into the hot skillet. Tilt and swirl the skillet to coat the bottom. Don't worry if there are some small holes. Cook until the edges look dry. Carefully turn with a fork (that's easier than it sounds!) and cook a few seconds on the other side. Cool completely on a kitchen towel.

White Chocolate Mousse

2 cups whipping cream
1-1/2 cups white chocolate chips
1 tsp. vanilla

In heavy saucepan, combine whipping cream and chips over very low heat, stirring constantly until chips and melted and mixture is completely smooth. Remove from heat and stir in vanilla. Pour into a large bowl and cover tightly. Refrigerate overnight until the mixture is VERY cold, stirring every now and then. Then, beat the mixture at high speed until light and fluffy. Don't overbeat or it will start to break down. Store in refrigerator.

Caramel Sauce

This sauce is a great one to keep on hand in the refrigerator. Try it over ice cream, or brownies, or over angel food cake.

1 cup brown sugar
1 cup whipping cream
1/4 cup light corn syrup
2 Tbsp. butter
1 tsp. vanilla

Combine all ingredients except vanilla in heavy saucepan. Bring to a boil, stirring frequently. Reduce heat to low and cook gently 8-10 minutes until thickened. Remove from heat, add vanilla, stir well, and cool. To warm, heat gently over low heat, or warm in the microwave.

To assemble, place one crepe on a serving plate. Fill with about 1/4 cup mousse, and roll up. Drizzle with the warmed caramel sauce. Eat, moaning and groaning with delight. Serves 12


PESTO SALMON FETTUCCINE

2 grilled salmon steaks
1 lb. fettuccine pasta
1 12-oz. container purchased basil pesto
1 pint heavy cream OR 2 cups evaporated milk
1/2 cup grated Parmesan cheese

Remove skin and bones from salmon and gently break into large pieces.

Bring water to boil in a large kettle and cook fettuccine until tender; drain. Meanwhile, while the pasta cooks, bring heavy cream or evaporated milk to boil in a large saucepan. Remove from heat and stir in salmon pieces, pesto, and cooked and drained fettuccine. Return to heat and cook and stir gently until fettuccine is coated and mixture is thoroughly heated. Serve with Parmesan cheese. Serves 6


http://busycooks.about.com/library/recipes/blrecipebox2.htm

[Ratty]

12. Anybody got a recipe for Turkey Pastichio(?)

I got some at the deli last night and it was one of the best things I've ever had. It was ground Turkey covered with cheese with different vegetables in it, like red bell peppers. And it had some pasta in it too. It was Turkey P-something. Pastichio or Pizzicata. I think it was Pastichio. Anyway, it had this subtle, aromatic, flavor to it that reminded me of citrus or something else faintly sweet. I can't identify it for the life of me.

I would LOVE this recipe, especially if I could find out what that aromatic flavor was. Can anybody help?

[cycleberg]

16. this link has a listing

is this it?

281. Pastitsio
282. Pastitsio
283. Pastitso Makaronia Me Feta

& more here

http://www.recipesource.com/ethnic/europe/greek/index6.html

[Ratty]

17. Yes, that's right. Pastitsio

I see one of the recipes has nutmeg and cinnamon in it. That could be the elusive flavor I tasted. I guess I'm going to have to get some more tonight and give it another try. Maybe I can bribe the chef.

Seriously, it was WONDERFUL.

[GOPisEvil]

13. GOPisEvil's salmon cakes!

3 - 6 oz. cans of boneless, skinless salmon
1 1/2 cups - cracker meal or bread crumbs
2 - beaten eggs
2 tsp - Old Bay seasoning
1/2 - red bell pepper, chopped finely
2 tbsp - chives
2 tbsp - dill
Hot sauce, to taste
Zest of 1 lemon
Salt, to taste

Throw everything into a bowl and combine well. Shape into 3 in wide, 1 in thick patties. Should make 8-10. Fry in a little veggie oil, 3-4 minutes per side.

[radwriter0555]

20. oooo so THAT'S what I can use that canned salmon for!!! I've been

trying to get more creative... you have inspired me to try your lil recipe there!

thanks!

[GOPisEvil]

23. Oh, you'll need a dipping sauce!

1/2 cup of mayo
1/2 cup of chili sauce (strangely enough, Heinz makes a good one)
sweet relish and salt to taste.

Mix it all up and you have your dipping sauce.

Oh, and I hope your canned salmon is boneless and skinless. Otherwise, it's just a big pain in the ass. Also, this recipe works for crab and tuna, if that's what ya got.

[radwriter0555]

32. Why THANKS for that there DIPPING sauce GOPISEVIL!

Gosh, you sure are a great neighbor!

Need a cuppa sugar?

[GOPisEvil]

33. I am enjoying that dipping sauce right now!!

I have some popcorn shrimp and the dipping sauce! :9

Very tangy and sweet at the same time!

Mmmm...sugar!

[BrotherBuzz]

27. Mmmm, we have a winner

Now I know how to use the quart jar of canned salmon my good friends from Fort Bragg, California gave me. Hot sauce, check. Dipping sauce, check. Thanks for the idea.

[SOteric]

34. *Gasp!* Salmon from a can?!

You poor people who have no Coho.

Dude, you have got to get up here one day and find out what salmon is supposed to taste like.

[GOPisEvil]

35. Ahem...if you can get fresh salmon, use it!

3 6-oz. filets, cooked and flaked.

There are a couple of fine fishmongers here in town, but our salmon has to be flown in. :-(

I actually did get up there once (for a weekend, mostly taken up by a U2 concert). I got to see the Pike Place market, and drooled over the fresh seafood. :9

[rocktivity]

14. I'll post my macaroni and cheese recipie when I get home

In the meantime, I'm looking for a recipie myself...

:headbang:
rocknation

[RebelOne]

19. Yes, please post it.

I need some vegetarian recipes.

[rocktivity]

31. Here it is!

ROCKNATION’S MACARONI AND CHEESE

Perfected this casserole after many holidays’ worth of trial and error. The secret seems to be the combination of cheeses—using only sharp cheddar makes the taste too mild, using only extra sharp cheddar makes the taste too strong. Though I’ve never tried making this with low-fat cheese, I can say that substituting low-fat milk or margarine doesn’t too much harm.

large pot for boiling macaroni
medium size pot or top of double boiler
cheese grater
casserole dish and lid

1 lb. box elbow macaroni
8-10 oz. Sharp cheddar cheese
8-10 oz. Extra Sharp cheddar cheese
2 cups milk
1/2 cup (1 stick) butter
1/2 cup flour
Paprika, basil (or oregano) to garnish

Grate cheeses while pot of water for macaroni is boiling. Mix lightly. Put aside a spoonful for garnishing on top.
Rub a little butter inside the casserole dish.
Once the water is boiling and you’ve added the macaroni, put the flour and butter in a separate pot. Stir together under medium heat as butter melts. Slowly add milk, stirring until well blended and mixture thickens a little.
Reduce heat. Add cheeses about half a cup at a time, stirring constantly. Stir until cheese dissolves and sauce has a medium thick consistency.
If macaroni is not done, sit pot on top of a larger part of heating water or bottom of a double boiler. Drain macaroni.
In casserole dish, add about a quarter of the cheese sauce, and then add enough macaroni to coat it. Repeat until casserole dish is almost full.
Sprinkle spoonful of grated cheese on top. Sprinkle paprika, and basil or oregano on top.
Bake in 350-degree for 30-40 minutes until cheese sauce forms bubbles. Serves 6-8.

[cycleberg]

15. Stuffed & Roasted pork tenderloin

Hi, this isn't asian, but it -is- really easy and very good.

my changes (due to husband's finicky-ness):

-used about a cup of bread crumb instead of mushrooms
-no sage
-Prociutto is a must or use a very good bit of smoked ham, do not leave this out.
-I roasted the garlic in the toaster oven before mixing it in
-I do not brown the loin in a pan before putting it in the oven.

Serve with linquini and a greens salad and a good red wine.

Below is the original recipe and the link to the website where I found the recipe:

good luck and have fun!

---------------
http://www.theartisan.net/recipesfrm.htm

(Stuffed and Roasted Pork Loin- Version Two)
This recipe looks less complicated than Arista Ripiena - Uno and it is. Once you have made it a couple of times, it is quite easy to prepare the loin for the oven in approximately 15-20 minutes.

Ingredients
1 3 Lb. Pork Tenderloin - boneless
1 Lb. Mushrooms - Crimini - sliced thinly
3 Tbl. Prosciutto - chopped into very small pieces
3 Cloves Garlic - chopped fine
2 Large Sage leaves - chopped finely
1 Large Tomato - plum chopped finely
3 Tbl Parsley - Italian and chopped finely
1/2 Cup Olive Oil - extra virgin

Preparing the Stuffing
Mix all of the ingredients together. Add 1/4 cup of olive oil, then add salt and pepper to taste. Mix well . Set aside.

Preparing the Loin
The pork loin will be cut quite differently than in Version One of this dish. Lay the pork loin out on a cutting board. Make a cut along the ling axis of the meat, cutting from one end to the other. The cut should go about half way through the loin. Make two additional cuts, each about 1 inch to th eright and left of the original one. when the lion is allowed to rest the meat will fan out into three "leaves". The space between each of these leaves will be where the stuffing goes.

At this point the meat is ready for stuffing.

Stuffing and Cooking the Loin
Lay the meat out on a large piece of aluminum foil. Put generous amounts of the mushroom stuffing mix in each cut, from one end to the next.

Now roll or close the meat into a roll shape. This is easily done using the aluminum foil as the shaping medium. When the meat is rolled, remove it from the foil, and tie it with kitchen string in 5-6 places (about 2 inches apart) around the diameter. Also tie it twice around the long axis at right angles.

Place the tied loin in a large fry pan to which half of the remaining of the olive oil has been added. Turn the heat to medium high , and brown the meat on all sides. When this is accomplished, remove the meat from the pan and place in an oven proof casserole. Sprinkle with the remaining olive oil and bake at 350° F. for about an hour, or until the meat reaches an internal temperature of 165° F when measured with a meat thermometer. Remove from the oven at this point and allow to rest for 10 minutes. Remove the strings, slice thinly and serve. The pan juices make a nice gravy.

Note: Left over roast is a perfect ingredient for sandwiches the next day. Alternatively, cut the meat into 1/2 inch pieces, and use it as the basis for a pasta sauce, with or with out tomatoes.

[Ratty]

18. Homemade Reese's Peanut Butter cups

Handed down to me from my mother, who probably got it in a magazine or off a box somewhere. This is NOT a cardiac-friendly recipe but if you love Reese's Peanut Butter cups you owe yourself to give this one a try as it's 100 times better.

This is from memory but is essentially correct. This evening I will look up the exact recipe and edit my post tomorrow.

Homemade Reese's Peanut Butter Cups

1 Package Graham Crackers, coarsely crushed
2 Sticks melted butter
2 Cups powdered sugar
1 Cup Old-Fashioned Crunchy Peanut Butter
2 Large Milk Chocolate Bars

Combine butter, graham crackers, powdered sugar, and peanut butter and mix coarsely. The amount of melted butter will make it a little sloppy but don't worry, it will congeal nicely. Put into a Pyrex baking pan, smooth with a spoon and score the top with a fork so the chocolate will stick. Pour some of the melted chocolate evenly over the top. Don't put too much chocolate, a frequent beginner's mistake, but maybe enough to cover with a quarter inch or less.

Let cool. Eat. Die of chocolate/peanut butter rapture.

[northzax]

21. the best recipie in town (do I have to use rise for my ricipie?)

dial 202.265.6688.

ask for the steamed fish, cantonese style.

read nuumber off of AMEX.

fini.

option two.

dial 202.661.2200

ask for the cassoulet.

call redcab and get them to deliver it.

recite AMEX number.

enjoy.

[Commie Pinko Dirtbag]

22. Stupid lazy omelette

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x950214

[northofdenali]

24. This recipe is a heart attack waiting to happen BUT

IT IS SOOOOOOOOOOOOOOOOOOO GOOD!!!

BARBECUED SHRIMP
· 2 pounds butter (Yes, you read right. Two pounds. Eight sticks. Don't whine. DO NOT use margarine! Real butter only.)
· 2 tablespoons Creole seasoning, to taste; OR
o 2 - 3 teaspoons cayenne pepper and 3 - 4 teaspoons black pepper, to taste
· 2 tablespoons chopped rosemary leaves
· 1/2 cup Worcestershire sauce
· 6 ounces good beer (microbrewery is preferable to mainstream swill)
· 5 - 10 cloves garlic, finely minced (or as much as you like)
· 1 medium onion, very finely minced
· 3 ribs celery, very finely minced
· 3 - 4 tablespoons chopped parsley
· 2 teaspoons fresh-squeezed lemon juice
· 5 pounds shrimp, heads and shells on


Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes.

Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sautéed stuff, Worcestershire and lemon juice.
Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they're not ... melt more butter and add to the sauce. Bake in a 350-degree oven until the shrimp turn pink, about 15 minutes.

Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib (DO NOT wear nice clothes when eating this!) Serve with plenty of French bread to sop up da sauce!

I only make this about twice a year.............unless I'm properly bribed!

[Padraig18]

25. Best ... potato... casserole... EVER!

Ingredients:

2# bag frozen hash browns
1 pt. sour cream
2 cans cream-of-celery soup
2 cups shredded white cheddar cheese
Salt and white pepper, to taste.

Thaw the potatoes and mix all ingredients and put in a 9 x 13 baking dish. Top with Parmesean cheese. Bake uncovered at 350 degrees for 40 minutes, or until casserole bubbles and is golden brown on top.


My Gran makes this in 4-5 batches every family gathering, and it's rare there's more than a cupful left uneaten, if that.

:D

[Neecy]

26. okee

Here's something that hasn't yet been renamed "Freedom Onion Soup". The trick is that the onions are braised in the oven, and not on the stovetop - this keeps the onions from becoming bitter and they fully absorb the butter and the wine.

French Onion Soup, Neecy-style

2 medium white onions, sliced very thin
1 1/4 cup dry white wine
3 T unsalted butter
3 C chicken stock
baguette
1/2 C gruyere cheese, grated

Preheat oven to 350 degrees. Slice onions paper-thin and place in shallow baking dish. Add wine and butter, bake for approximately 45 minutes or until all moisture is absorbed. When done, remove from oven and turn on broiler.

While the onions are braising, heat chicken stock (some use beef stock, but trust me - it's far lighter and more flavorful with chicken stock). Divide stock evenly between 4 french onion soup crocks, then add onions evenly. Top with a 1/4 inch slice of baguette and sprinkle gruyere over baguette slice. Place under broiler until gruyere melts and begins to brown slightly.

Serve with a chilled white wine.

[MissMillie]

28. Homemade split pea soup

Ham bone... with a little meat left on it
13-14 cups water
1 lb. yellow split peas
1 large onion, finely chopped
2 large stalks celery, finely chopped
1 cup carrots, finely chopped
2 cloves garlic
1 tsp. oregano
1 tsp. thyme
3 bay leaves
2 tsp. salt
1 tsp. pepper

bring ham bone to boil in water, then turn down heat to medium low and let simmer for about 20 minutes.

Remove hambone and add remaining ingredients.

Try to get about a cup to a cup and a half of small bits of ham off the ham bone and add to soup pot.

When the peas are soft, the soup is done. Enjoy!

[MissMillie]

29. Peanut butter fudge

3 cups sugar
1 cup milk
dash salt

Mix in saucepan. Put saucepan on stove top, and on medium heat cook to one (tiny) notch above "soft ball" stage on a candy thermometer. Do NOT stir while mixture is on stove.

Remove from heat.

Add

1 cup peanut butter
1 cup marshmallow fluff
3 tbsp. butter or margarine
1 tsp. vanilla extract
1/2 cup chopped nuts (optional)

pour into greased 13x9 pan. Allow to set.

[Padraig18]

30. Shrimp and rice salad.

1 lb. jumbo shrimp, cooked and diced
3 cups converted rice
2/3 cup celery, finely chopped
1/2 cup green onions, finely chopped
1/4 cup green peppers, finely chopped
8 oz. water chestnuts, quartered
10 oz. frozen green peas, thawed
1 cup REAL mayonnaise--- not the fake syuff!
4 tsp. soy sauce
1/2 tsp. curry powder

Prepare the first 5 ingredients and then combine with the water chestnuts and thawed peas. Mix the mayo, soy sauce and curry powder and stir into the other mixture. Chill one hour, then serve on a bed of greens.

We love this, because it's not only delicious, but it's one of those 'looks impressive but was easy to do' dishes to serve company. ;)