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Thread: Favorite Recipes

  1. #1

    Favorite Recipes

    Maybe its the organizer in me... but here is a place for people to post their favorite recipes.

  2. #2
    I throw halved through the bone chicken thighs in a big baking pan. I cut up about 2 or 3 peppers, about 4 potatos sliced or diced, a few italin saugages cut up. I season it with ADOBO seasoning which is a GOYA product. Some garlic and a little wine. Bake till the potatoes are tender. I know its good cause the kids always snacked on the leftovers.

  3. #3
    We made a garlic pork roast in the slow cooker last night.
    Take 4 potatoes cut in quarters, an onion quarted, about 6 cloves of garlic and put them on the bottom of the slow cooker. Brown a 1lb pork roast in a frying pan then add it to the slow cooker then add 14 oz of chicken broth. Cook on low for 6 hours.
    It was very tender, it flaked with a fork and EASY to make.

    "Learn from yesterday, live for today, hope for tomorrow"
    ~ Anon

  4. #4
    Here's a great cocoa mix recipe to make your own 'instant' cocoa. Costs pennies to make compared to the stuff you get in the little envelops, and makes about a gallon!

    Hot Cocoa Mix

    Serves: 17 cups

    10-2/3 c. instant non-fat powdered milk
    1 (6-oz) jar powdered nondairy creamer
    4 c. powdered sugar
    2 ¼ cups unsweetened cocoa powder (Hershey, Droste, or Ghiardelli)

    Mix all ingredients in a large bowl. Store in an airtight container. Yield: 17 cups of mix. For 1 serving, stir 3 Tablespoons Cocoa Mix into 1 cup of hot water until dissolved. Or ¾ cup of hot water, mix and then add some half and half or cream.

    _____________
    Tough times don't last - tough people do.

  5. #5
    Mary, here's your pork loin recipe from chat:

    ROAST PORK

    6 servings

    2T fresh sage
    2T fresh rosemary
    2 garlic cloves
    1T fennel seed, crushed
    1 ½ T salt
    1T black pepper
    1T dry white wine
    1T olive oil
    4-5 lb pork loin

    1 large onion, thinly sliced
    1 fennel bulb, thinly sliced

    Preheat oven to 425. Blend herbs, garlic, salt/pepper in food processer til paste forms; add wine and oil and blend.

    Make 3 small cuts in each side of pork with small sharp knife and fill each with about 1 tsp. of paste. Spread remaining paste over pork.

    Spread onion/fennel in bottom of roasting pan, sprinkle with olive oil, salt/pepper.

    Put pork fat side up in roasting pan; roast at 425 for 15 minutes, turn heat down and roast another 1-1 1/2 hours; remove from pan and let stand 15 minutes.

    For a sauce/gravy to go with it, leave the onions/fennel in the pan, and on top of the stove, over med-high, bring them to a 'sizzle'; add 1/2 cup white wine, and let that cook down til almost gone. Add 2 cups chicken stock, bring to a boil, then whisk in 1/2 tablespoons of cornstarch mixed with a little water so it forms a paste. Keep whisking - sauce will thicken right away. If too thick, add a little more stock or water. Season with salt/pepper.

    _____________
    Tough times don't last - tough people do.

  6. #6
    Whats the best recipe for marinara sauce?

  7. #7
    LOL, Mary, is this to become our private topic?!

    This is a beautiful simple sauce given to me by a great Italian chef in NYC; the 'history' of marinara sauce is that it originated from the fisherman's wives, who would be able to see the boats coming in and want a quick sauce to prepare when their husbands walked in the door. Hence the term 'marinara'.

    The beauty of this sauce is in its utter simplicity, letting the flavors of each ingredient stand out.

    2 large cans of the best tomatoes you can find (I use Muir Glen), or 6 cups of summer-fresh tomatoes

    4 cloves garlic, chopped

    Handful of basil leaves, shredded thinly

    1/4 cup of dry white wine

    Olive oil - salt - pepper -

    Optional - red pepper flakes

    Heat about 2 tablespoons of olive oil in a large skillet (note - skillet, not pot, as we are used to doing when we make sauce) on medium heat. Add the crushed garlic and pepper flakes if you're using them, saute for a minute - don't brown the garlic. Add the tomatoes and their juices, white wine if you're using it, about 1/4 of the basil leaves, and bring the heat up to medium high. Simmer the sauce for about 10-15 minutes; the wide low surface of the skillet helps to allow some of the liquid to be reduced quickly. Taste for seasoning, and add salt/pepper to taste. Stir in the rest of the basil leaves.

    While the sauce is reducing, cook your pasta - I like angel hair for this, as it's light like the sauce.

    Buon appetit!

    _____________
    Tough times don't last - tough people do.

  8. #8
    Vegan Pineapple Kung Pao with Tempeh

    Ingredients (use vegan versions):
    1 med onion sliced
    1 red bell pepper cut in strips
    1 handful snow peas
    1 head broccoli cut up
    1 cup water chestnuts
    1 cup bean sprouts
    1 cup diced tempeh
    1 can pineapple chunks
    4-6 cloves garlic minced
    1 heaping tablespoon minced ginger
    2-4 habenero peppers minced (wear gloves when mincing if sensetive)
    3 tablespoon lime juice
    2 tablespoon tamari
    1 tablespoon flour

    Directions:
    Heat approx 4tbl vegtable or peanut oil in wok over med-high heat. Add tempeh, onion, bell pepper, snow peas and broccoli. Stir fry for 5 min. Add remaining ingredients in following order, stir-frying 1 min after each addition: bean sprouts, water chestnuts, pineapple, Habeneros, garlic, ginger, tamari and lime juice; Stir in flour to thicken. Serve immediately.

    Serves: four

    Preparation time: 30min

  9. #9
    Originally posted by Marmalady:

    Here's a great cocoa mix recipe to make your own 'instant' cocoa. Costs pennies to make compared to the stuff you get in the little envelops, and makes about a gallon!

    Hot Cocoa Mix

    Serves: 17 cups

    10-2/3 c. instant non-fat powdered milk
    1 (6-oz) jar powdered nondairy creamer
    4 c. powdered sugar
    2 ¼ cups unsweetened cocoa powder (Hershey, Droste, or Ghiardelli)

    Mix all ingredients in a large bowl. Store in an airtight container. Yield: 17 cups of mix. For 1 serving, stir 3 Tablespoons Cocoa Mix into 1 cup of hot water until dissolved. Or ¾ cup of hot water, mix and then add some half and half or cream.

    _____________
    Tough times don't last - tough people do.
    umm, that sounds good!

  10. #10
    Here is one of my favorites!

    Alaskan BBQ Salmon

    INGREDIENTS:
    1 cup brown sugar
    1/2 cup honey
    1 dash liquid smoke flavoring
    1/2 cup apple cider vinegar
    1 (4 pound) whole salmon fillet

    DIRECTIONS:
    Preheat grill for high heat.
    In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
    Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

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