lit cookbook! share a recipe

[remy_lebeau8]

I'll start with my world famous stuffed bbq Bacon cheeseburgers.

For 4 burgers you need

1 pound ground beef or sirloin roast if you wish to grind your own(my preference)
4 cloves garlic
One small onion
1 package bacon
Shredded Mexican and mozerella cheese
Bbq sauce
Salt
Pepper.

If grinding meat, grind two slices of bacon into the beef (thanks chew)

In a large skillet cook up bacon nice and crisp.

While bacon is cooking dice onion and finely chop garlic.

Salt and pepper ground beef to taste and mix it together In a bowl

Once bacon is cooked set off to the side to cool

Drain off some of the bacon grease but leave enough to cook onions and garlic

Cook onions and garlic until the onions become translucent

Drain and mix onions and garlic into the beef.

Make 8 patties. On 4 of the patties sprinkle on cheeses and bacon. I like to break up the bacon so it doesn't stick out the side of the patty

Put a dab of bbq sauce on each of the patties and combine to make 4 patties.

Grill or pan fry patties until juices run clear and no pink is in the middle.

Serve with your favorite topping and enjoy

Remy

Ps never said it was health food.

 

[KlaytonFrost]

Not a full on recipe, but next time you have a stir fry, try:

2 tablespoons soy sauce
1 teaspoon lemon juice
1 teaspoon honey
Salt and pepper to taste
A sprinke of red pepper

It's awesome. You can use mustard instead of the red pepper for a bit of a different flavour

 

[hunnyblonde]

1 box of chicken-flavored Rice-A-Roni
1 to 1-1/2 lbs of cubed chicken breast
Chopped green onion
Grated marble cheese (or a Mexican cheese mix if you prefer)


Follow the directions on the Rice-A-Roni box EXCEPT the part about adding the seasoning packet.

Cook the chicken thoroughly in a separate skillet, maybe even browning a little if you like to use butter in the pan when cooking poultry. Then add the chicken to the rice in the first skillet. Pour seasoning packet over entire mixture and stir until well mixed. (I tend to add a little water just before pouring the seasonings to help it stick and mix a little better, but it's not strictly necessary.)

I also put all of this into a flour tortilla with the green onion and cheese together like a burrito, but some people prefer just to eat it on a plate or in a bowl without the tortilla. Use the cheese liberally. When it melts over it, it's delicious!

10 minutes total cook time.

 

[handful999]

my leek and potato soup (world class)

1 leek

3 potatoes

1 bottle of cream

salt and pepper to taste.

1. chop the white part of the leek up nice and fine. throw the green part at a passing bikie. he'll thank you for it.

cook the leek in butter with fresh oregano, basil, parsley, thyme and rosemary - adjust to taste, just don't go over the top with the basil. then add some milk when the leek is cooked and the mixture starts drying out in the pan.

blend the above.

2. peel and boil potatoes. when they are fully cooked through, drain and mash them until there's absolutely no chunky bits.

3. mix potatoes in with blended leek/milk mix back in pot. stir through thoroughly, add cream for consistency then salt/pepper to taste.

garnish with lots of bacon and eat it.

*happy face*

 

[remy_lebeau8]

Quick pasta sauce.

1 medium can diced tomatoes
Salt
Pepper
Dried oregano,tyme, and parsley
Garlic powder
Bourbon

Pour whole can of tomatoes into blender

Blend on medium for about 30 seconds

Add salt, pepper, and spices to taste ( I normally eyeball my spice measurements)

Blend about 10 seconds

Add splash of bourbon

Blend 10 more seconds

Heat and serve with your favorite pastas

Remy

 

[Saxon Stonedyke]

Shrimp Linguine Alfredo

Shrimp Linguine Alfredo


In a big skillet ( I use an iron skillet but stainless or even a wok would do fine)

¼ cup butter or substitute

½ cup sliced mushrooms

½ teaspoon minced garlic

¼ cup diced sweet onion

1 pound medium shrimp peeled, deveined and tailless.

1 tbs Italian seasoning

saute until shrimp is fully cooked

Remove shrimp from pan when done and set aside

continue to cook the rest until onions are clear and mushrooms tender.
When onions are done pour in

1-1/2 cups milk ( you can use anything from skim to heavy whipping cream according to how many calories you want the richer the milk the better the taste naturally)

½ cup grated Parmesan

stir rapidly and turn up the heat to bring it to a boil scraping the bottom of the pan well to loosen any browning left from the cooking of the other ingredients.

In a measuring cup mix 2 tbs cornstarch into about a half cup hot water and stir vigorously with a fork (you don't want any lumps)

once the milk/cheese mixture comes to a boil pour in the cornstarch/water mix and stir like crazy it will thicken quickly, remove from heat when thickened. (should be about like thin gravy)





1 bag of frozen stir fry veggies steamed

1 box of linguine cooked.

toss linguine, veggies and shrimp in a large bowl with a little olive oil pour the thickened sauce over it and mix well.

 

[sunandshadow]

Gobs/Whoopie Pies

Cookies:
1 1/2 c. margarine, melted into liquid (3 sticks)
2 c. sugar
2 1/2 c. flour
1 1/2 c. Hershey's special dark cocoa
1 tbsp baking powder
1 tsp salt
2 tsp vanilla
3 eggs
(If it turns out a little wet, add a little flour, if it's a little dry add a little more melted margarine.) Drop by spoonfuls onto cookie sheets; these cookies will hardly rise or change shape at all so try to get them smooth and shaped approximately like a half-sphere. Bake at 350 for 11 mins. Allow to cool.

Icing:
2 sticks of shortening, the original not the buttery. Optionally soften in microwave but don't melt.
2 cups powdered sugar
Blend together, careful not to splash the powder everywhere. Some people prefer this with a higher percentage of sugar.

Generously apply icing to the bottom of a cooled cookie, complete the sandwich with another cookie. Pack them into a tupperware as you assemble them. Chill in fridge or freezer until cookies have hardened and icing has stiffened (they tend to crumble/smoosh if you try to eat them without either chilling or waiting, and the icing tastes better cold, and the cookies keep better cold. You don't want to turn them into rocks of ice though.) Recipe makes approximately 25 large cookies, each is about equivalent to an iced cupcake.

 

[NeonKnickers]

I looooove this thread! I'll be back to share!

 

[NippleMuncher]

A summer favorite when the garden comes in, Balsamic Tomato and Cucumber Salad.

1 - Cucumber - peeled and diced
1 - Large tomato - diced
1 - Garlic clove - minced
1 - Avocado - diced
8 oz. Fresh mozzarella - diced
6 - 10 large fresh basil leaves - chopped
1/2 cup good quality extra virgin olive oil
1/2 cup good quality Balsamic vinegar - The more stars it has, the better quality it is.

Mix all ingredients in bowl and serve.

You basically want equal amounts of tomato, cucumber, and fresh mozzarella, adjust your quantities accordingly.

Tips:
This salad does not keep well, so make what you need. If you have leftovers it is best to drain liquids off and store separately, recombine when eaten.

Use extra olive oil and balsamic vinegar to have a wonderful dipping sauce for fresh bread.

 

[NaturistLouise]

BBQ Halibut

This is hubby's simple yet delicious bbq halibut steak.

Squeeze a bit of lemon juice on both sides of each steak and season with pepper. BBQ 4 minutes on each side.

 

[unsureofherself]

Easiest ever peanut cookies....

8oz (225g) peanut butter, same of sugar, 1 egg. Mix. Teaspoons onto tray and slightly flatten. Ten mins at gas 5. Leave for 5 mins before taking off tray.

If you want to be fancy drizzle with melted chocolate!

 

[cfuhrer]

I was going to post a thread but this seems a better place to ask:

I'm interested in making a cold seafood salad for eating on crackers or as a sandwich filling. I have canned crab, pre-cooked shrimp, bay scallops and some sole fillets.

How is the best way to cook the scallops and sole without affecting their flavor? I was thinking either sautueing in butter or maybe a little bit of water in a saucepan and boiling just until they are done.

 

[EdwardMidweston]

Minneapolis-Style Italian Beef Sandwiches


4 to 5-pound boneless rump roast
1 cup chianti or other dry red wine
2 cups beef stock, or 2 cups water + 3 beef bouillon cubes
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon oregano
2 teaspoons salt
2 tablespoons freshly ground black pepper
1/4 teaspoon crushed red pepper pods
2 cloves garlic, minced
1 large onion, sliced
1/2 cup green bell pepper, cut into ¼-inch strips
Italian bread or 12 crusty rolls, split

Let roast come to room temperature and place, fat side up, on a rack in an uncovered roasting pan. Insert meat thermometer so bulb is centered in the thickest part of the roast. Do not add water. Roast at low heat (325 degrees F.) until meat thermometer registers 135 degrees (if you like beef rare, as I do; longer if you want it (gasp!) well-done.
Remove roast to a large platter and let it cool. Skim fat off drippings and discard; reserve drippings. Cover roast and refrigerate until chilled. Slice thinly, across the meat’s grain.

Combine drippings, wine, beef stock (or water and bouillon), and all of the spices in a Dutch oven or large saucepan. Bring to a boil. Add the sliced onion, minced garlic, and green pepper strips; reduce heat and simmer, covered, for 20 minutes. Remove seasoned liquid from heat. Add sliced beef; cover and let stand in refrigerator for at least 1 hour, or overnight if possible.

When ready to serve, bring mixture to simmer on top of stove. Do not boil, only heat through. Serve on split Italian bread or on crusty rolls

Serves 12, or 6 big eaters

It's a bit of work and rather time-consuming, but so good that it's worth it.

 

[jen_litgirl]

Tenderloin rub with Maple glaze

1 tp salt
1 tp pepper
1 tp chili powder
1 tp brown sugar
1 tp cinnamon

Combine spices and rub all over a pork tenderloin. Bake at 350 degrees for about 30 minutes or until a meat thermometer says 150 degrees. Remove from the heat and cover with tin foil and let the meat rest.

Meanwhile combine 2 tp grainy mustard with 1/2 cup of pure maple syrup and heat it up. When the meat is done resting slice tenderloin and drizzle the mustard/syrup mixture over top.

Freaking delicious and amazing with some brown sugar glazed carrots, garlic mashed potatoes and a salad. Nipplymunchers salad would go great with this too! I'll definitely be trying that salad.

 

[jen_litgirl]

Can I go again? Roasted chicken legs.

Chicken legs
Cherry tomatoes (You can also use grape tomatoes. Just has to be bite sized)
Garlic cloves, leave the skin on
Basil leaves
olive oil
salt and pepper

Lay chicken legs into a baking pan and drizzle with olive oil and salt and pepper. Drop cherry tomatoes and the garlic cloves into all the crevices between the legs. Lay fresh basil leaves on top, blanketing the chicken legs. Bake for and hour and a half to two hours at 350 degrees.

Takes a long to bake but is easy to prepare, hard to screw up and delicious to taste.

 

[SweetErika]

Broccoli Salad
(This is a huge hit with our family; our toddler even asks for it!)
I buy most of this at Costco:

Ingredients:
A bag of pre-washed, cut broccoli florets
Some broccoli stalks/stems, if you can get them
Craisins
Bacon bits/pieces
Cashew or other nut pieces, optional
Some sturdy croutons, optional
Cooked chicken/Grilled chicken strips (pork would probably work too, I guess), optional
Vidalia Onion Salad Dressing, or any dressing with some sweetness to it (the broccoli soaks up dressing, so I dilute it with milk or soymilk to make it go farther and the salad healthier)

Put the broccoli through a food processor to make it tiny. Grate the stalks to make
"noodles" if you want, or just put those through the machine as well to add texture. Throw in some grated carrot or other veggies, if you want.

Mix in the salad dressing, a little at a time, so the salad is evenly coated.

Stir in the craisins and nuts.

This mixture will keep well in the fridge for a few days.

When you're ready to serve, add the bacon bits, chicken and croutons (I use these if I don't have nuts) to what will be eaten immediately.

 

[SweetErika]

Mediterranean Salad

Canned Garbanzo Beans/Chickpeas, drained and rinsed (I usually use 4-6 cans, then eat the salad as a meal/hearty side for 5 or so days, or give some away)
Jarred sundried tomatoes, sliced
Kalamata olives, roughly chopped
Dried apricots, sliced/roughly chopped (I do this with kitchen shears while watching TV, actually)

Optional: Any other veggies or things that go along with the flavor profile and will keep or can be mixed in as needed. Cucumbers, bell peppers, zucchini, carmelized onions, are just a few ideas. Feta cheese--or similar--and/or chicken could also be a yummy addition.

Dressing (All of this is to taste):
Balsamic Vinegar
Extra Virgin Olive Oil (You can also use the oil from the sundried tomatoes, too!)
Dried Oregano
Paprika (I prefer smoked)
Seasoned Salt or Sea Salt
Pepper

Fold the salad ingredients together.
Whisk the dressing ingredients into a vinaigrette. Keep tasting to see if you need more of this or that until you're happy with it.
Pour the dressing onto the salad and fold to coat evenly. You'll want to re-mix it before you serve it, after it's been in the fridge, etc.
Add any time-sensitive ingredients to the portion you're serving.

This salad keeps well in the fridge for 5-7 days and gets better over time, really.

I find it to be a super satisfying, healthy summer meal!

 

[bailadora]

I was going to post a thread but this seems a better place to ask:

I'm interested in making a cold seafood salad for eating on crackers or as a sandwich filling. I have canned crab, pre-cooked shrimp, bay scallops and some sole fillets.

How is the best way to cook the scallops and sole without affecting their flavor? I was thinking either sautueing in butter or maybe a little bit of water in a saucepan and boiling just until they are done.

According to this article, the less you fuss with scallops, the better. I don't cook much fish at home because I always seem to mess it up somehow, but the classic scallops recipe at the end sounds delish! Good luck!

 

[IrishEyes80]

Worlds Easiest Cheese Ball......

You need:

2 bricks of cream cheese
1/2 a bunch of green onions
2 packages of thin sliced beef (I use the "Budding" brand...they are the perfect size...found in the lunch meat cooler)
1 box of Ritz crackers


Chop the green onions and beef

Mix the cream cheese with the chopped onions and beef (i mix it with my hands it will be very messy but totally worth it! )

Take one row of the ritz crackers and crunch it up and then apply the crackers all over the outside of the ball...once you do that it's easier to handle b/c the cheese will be covered by the crackers


Place it on a serving dish with the extra ritz crackers near by so you can spread the mixture on the crackers.


OMG it's sooo yummy and take like 10 minutes max to make.

 

[cfuhrer]

According to this article, the less you fuss with scallops, the better. I don't cook much fish at home because I always seem to mess it up somehow, but the classic scallops recipe at the end sounds delish! Good luck!

That link was a gold mine!
Many thanks, dear.

 

[respeito]

a recipe i found in one of our local magazines:


Creamy Shrimp Salad

Ingredients

4lbs medium shrimp, peeled and deveined
1 red onion, diced
1 1/2 c. diced celery
1 or 2 cucumbers, seeded and diced
1 c. mayonnaise (I'm sure light mayo would work just fine, also.)
1/2 c. plain Greek yogurt
2 Tbs. Old Bay seasoning
2 Tbs. lemon juice (a real lemon please, not that stuff in the plastic lemon.) - Save the halves for adding to the stockpot.
Salt and pepper to taste
2 Tbs. minced fresh dill (or dried if that's what you have on hand.)

Directions

- In a large stockpot, add 3 to 4 quarts of water.
- Add the lemon halves and Old Bay seasoning to the water.
- Bring to a boil.
- Add shrimp and cook for 5 minutes or until they just turn pink.
- Drain at once and place in an ice bath* to stop the cooking process.

- In a large bowl, combine the mayonnaise, Greek yogurt, dill, and lemon juice.
- Fold in the red onion, celery, and cucumbers and then toss in the shrimp, mixing well.
- Chill thoroughly before serving.

Notes: Just as a suggestion, I would add the mayo and yogurt in increments until you get the "creaminess" you want. Adding them both all at once could result in a "gloopy" salad and me personally, I don't like tuna/chicken/pasta type salads that are too mayonnaise-y.

*Ice bath : a bowl of ice water.

 

[remy_lebeau8]

I like where this thread is going. When I get home from work ill have to put up my talipa and lasagna recipes. Maybe my fresh pasta sauce recipe too(this one takes all day)

Remy

 

[bailadora]

Homemade croutons

I can't remember how I came up with the idea, but I started using day old ciabatta bread to make homemade croutons.

Basically, cut the loaf into bite sized cubes and put them in a mixing bowl. Drizzle cubes with enough EVOO to lightly moisten most of them. Add in Everything Seasoning ( 4 tsp poppy seeds, 4 tsp sesame seeds, 4 tsp dried garlic flakes, 4 tsp dried onion flakes, and 4 tsp coarse grained kosher or sea salt) to taste and mix. Bake at 350 degrees for 10 to 15 min (top rack), or until golden brown and crispy. You'll never go back to store bought croutons again.

 

[glynndah]

World's Best {and easiest} Italian Beef

Meat {your choice, chuck roast, turkey breast, etc., whatever you like and fits in your crockpot}
1 or 2 packages of Italian dressing mix {I like the extra-spicy ones by Good Seasonings.}
A jar of pepperoncini {Any brand will do.}
A can of beer {Cheap is fine. Save the good stuff for the cook.}

Dump everything in the crockpot. Cook for the usual amount of time. Take the meat out and shred it. Remove stems from peppers {or just warn people and let them deal with them}. Serve with deli rolls.

 

[cfuhrer]

Chocolate Eclair Cake

Two packages of vanilla instant pudding prepared according to the pie filling directions
One small package of whipped topping (I go with the extra creamy)
One bottle of hot fudge topping (chilled)
Graham crackers

Fold whipped topping into vanilla pudding. A rice paddle works beautifully.
Lay graham crackers in bottom of a pan.
Layer part of pudding on top.
Smear fudge topping on graham crackers and lay, chocolate side up, on top of pudding.
Continue layering until pan is full. Top layer should be chocolate smeared grahams.
Chill, overnight is best. Serve.

Tips Time:
The recipe makes a 9 x13 but I usually do it in two loaf pans and freeze one.
Make sure the crackers cover the whole pan, even if they overlap, as they soak up the moisture from the pudding they will smoosh down and fill the cracks.
The top layer should be graham crackers and I usually take some hot fudge and fill in the whole top so you can only see chocolate.

I like to keep one in the freezer at all times, they make a great last minute dessert for unexpected guests, wonderful hostess gift or an impressive bake sale or charity auction item.

Don't let the simple ingredients or fast and easy prep fool you; if left to cure properly it really is a rich and decadent dessert. I get asked for the recipe frequently.