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Subject: Favorite Recipies
Princessofpop (note the single "o") suggested this thread, so I'll start, and you can add your fav's, you can talk about your IQ's too, if its in reference to "fool proof" recipies ;D
Puerto Rican Arroz con Habituelas (rice & beans) ala Don Carlos.
This is a dish you will find in just about every PR house, ready to eat at a moment's notice, any time of day or night - and usually forced on you as soon as you walk through the door. These are the basic proportions, you can figure out how to make more. It freezes well, and gets better with age. I always have some starter on hand to add to a fresh batch. Obviously you can spice it up for a more mexican taste, or add sweet peppers, bacon, ham etc. Everyone makes it a bit differently and everyone improvises with it. Enjoy ;D
In a sauce pan put 1 tblsp cooking oil and heat. Add 2-3 cloves crushed garlic, crushed celantro leaves - heat till fragrant.
Add can of pink or navy beans with liquid, continue heating, low flame, stir.
Add equal size can tomato sauce, or apprpriate amount tom paste & water, dash of sugar (kills acidic tom taste) stir.
Add 1 or 2 quartered onions, bring to boil, reduce heat, simmer - the longer the better.
Salt & pepper to taste. Should be relatively liquidy, soupy.
Serve over white rice, which PRs make by starting with hot oil, adding the rice and stiring vigorously to coat each grain - don't let them turn white (keep them pearly). Add water to twice the depth of the rice, or a bit more. Bring to boil, let water evaporate until just at level of rice. remove from heat, cover, let stand until ready to serve. Rice will be light & fluffy, grains seperate easilly - no glue.
Subject: Re: Favorite Recipies
Good idea DC! :D
Okay, here is my recipe for "White Chicken Chili"
This is for a large sized crock-pot
1 pound of boneless chicken breast (cut up into bite-sized pieces)
2 med-lg onions (diced)
2 cans of green chilies (drained)
1 16oz can of white beans (drained and rinsed)
2 cups of chicked broth (canned is fine)
2 tsp. ground red pepper
1 tsp. black pepper
3 tsp. cilantro
2 tsp. oregano
2 tsp. cumin
2-3 jalapeno peppers (chopped)
4 cloves of garlic (crushed)
1. Saute onions in some butter or margerine.
2. Add all ingredients into crock-pot.
3. Cook on LOW for 6-8 hours or High 3-4 hours.
4. Serve topped with shredded Monterey Jack cheese and corn bread muffins.
5. ENJOY!!!!!!!!!
This is so easy & VERY yummy ;)
Subject: Re: Favorite Recipies
This is a recipe that I make all the time. I put water on for a cup a tea and come back to the computer. About 45 minutes later, I remember the water-well, what's left of it. I call this "Burnt Water." ;) I know, I'm not much of a cook. They is why I have my own personal "chef."
Cat
Subject: Re: Favorite Recipies
Quoting:
This is a recipe that I make all the time. I put water on for a cup a tea and come back to the computer. About 45 minutes later, I remember the water-well, what's left of it. I call this "Burnt Water." ;) I know, I'm not much of a cook. They is why I have my own personal "chef."
Cat
End Quote
Geeeze, the chick can't even boil water!
Subject: Re: Favorite Recipies
Ok, next recipe: Brazilian Fesuao (black bean stew). This is a Brazilian staple from the North East, around Racife, made with or without the meat. Like most everyday dishes, there are a thousand variations, but it is suppose to be sweet - NE Brazil = SUGAR
Brown 1 lb hamburger in a bit of oil in a large pot.
Add 12oz can black beans - with liquid, 2-3 cloves crushed garlic, 1-2 diced onions, 2-3 cups water, 2-3 cups sugar.
Bring to a boil, reduce to simmer, cook down until you get to a "pasta sauce" consistance. Salt and pepper to taste.
Serve over rice.
Add sweet peppers, sweet sausage. other spices, experiment, y comen bien!
Subject: Re: Favorite Recipies
Okay, here's my recipe...
Meat sauce for pasta (crock pot)
Brown 1 lb. ground beef or Italian Sausage w/ 2 tsp of minced garlic. Drain. Empty 2 large cans of crushed tomatoes (or canned or fresh, 7 cups) in a crock pot. Add 1 can (I think 6 or 8 oz) of tomato paste, 1 medium diced onion, 2 tsp of salt, 2 tsp of onion powder, 1 tbsp garlic powder, 3 tsp of oregano, 1/4 tsp of thyme, 1/2 tsp of rosemary, 1/2 tsp of basil and meat/garlic to crock pot. Cook on high for 5 hours, then low 1 hour. Serve over your favorite pasta or use in lasagne.
Subject: Re: Favorite Recipies
Of course I'm gonna post this recipe....it's from the Crazy Spoons Healthy Cookbook....I've made them and they're YUMMY!!
Bonbon Jovi's (chewy, chocolaty, oatmeal and coconut clusters)
2 cups sugar
6 tbsp unsweetened cocoa powder
1/2 cup evaporated 2% milk
1/3 cup margarine
1/2 tsp vanilla
3 cups quick-cooking rolled oats
1 cup sweetened, shredded coconut
In a medium saucepan, combine sugar, cocoa, evaporated milk, and margarine. Cook and stir over medium-high heat until mixture comes to a boil. Boil for 1 minute, stirring constantly.
Remove from heat. Stir in vanilla. Add rolled oats and coconut and mix well. Drop by tablespoonfuls onto a cookie sheet lined with waxed paper. Refrigerate until firm, about 30 minutes to 1 hour. Store in an airtight container in the refrigerator or at room temperature.
Makes 35 bonbons.
Hint: For the healthies type of margarine, look for the word "non-hydrogenated" on the label.
Per bonbon: 104 calories, 3.4 g fat, 1.3 g saturated fat, 1.6 g protein, 18.3 g carbohydrate, 1.1 g fibre, 0.3 g cholesterol, 24 mg sodium
28% calories from fat.
Subject: Re: Favorite Recipies
To prove that I can do something in the kitchen (besides burn water) I will give you one of my fav. recipes.
Cat's Mean Stew.
Roll stew meat in flour and place in a crockpot. Then add chucks of potatos, carrots, celery, and onions. Add water until everything is covered. Let cook for about 3-4 hours.
(Personally, I like the potatos and carrots peeled but there are some people who don't.)
Then add a can of whole tomatos-with juice and a can of tomato paste. Mix up and let cook for another hour.
Then add diced fresh garlic, parsley, and orgeano (and any other spices you like). Cook for about another hour. Test to see if potatos/carrots are soft and then it will be ready to eat.
Word of caution, don't fill the crockpot too full with the first load of "stuff" because you need room for the second load. As many times as I have made this, I still haven't learned that lesson. Maybe I just need a bigger crockpot. :-/
I hope you like it and if anyone tries this out, please let me know how it came out.
Cat
Subject: Re: Favorite Recipies
Quoting:
Word of caution, don't fill the crockpot too full with the first load of "stuff" because you need room for the second load. As many times as I have made this, I still haven't learned that lesson. Maybe I just need a bigger crockpot. :-/
Cat
End Quote
I spotted your possible problem right away....
You don't need a bigger crockpot, you need to use less water. The beauty of a crockpot is that because of the slow cooking and steaming features, meats can cook in their own juices with very little water! That's just an example in the case of pot roasts and such.
For beef stew, the most liquid you should use is 1/2 cup. Now, that 1/2 cup of liquid can be water, wine, beer, or beef broth.
I hope this helps you, Cat! :)
Subject: Re: Favorite Recipies
Oh!!!
If you use 1/2 cup of liquid, you should keep in mind that if you add undrained canned tomatoes, that will add more liquid to your stew and bring your liquid content higher.
There's absolutely nothing wrong with that IF you HAVE the room in your crockpot.
If you don't have the room, either drain the liquid out of the can of tomatoes or reduce the other liquid you may be using.
Subject: Re: Favorite Recipies
I usually drain some water before adding the tomatoes.
Cat
Subject: Re: Favorite Recipies
Quoting:
I usually drain some water before adding the tomatoes.
Cat
End Quote
So...
Was I in the vicinity of the problem? Was it the liquid content?
Subject: Re: Favorite Recipies
Quoting:
So...
Was I in the vicinity of the problem? Was it the liquid content?
End Quote
Yup-but it always seems to come out good. I have never had any complaints when I make this.
Cat
Subject: Re: Favorite Recipies
Quoting:
Yup-but it always seems to come out good. I have never had any complaints when I make this.
Cat
End Quote
Oh no! Don't take it as a criticism. :-/
I was genuinely trying to help you solve the problem of the over-flowing. That's all.
Subject: Re: Favorite Recipies
Quoting:
This is a recipe that I make all the time. I put water on for a cup a tea and come back to the computer. About 45 minutes later, I remember the water-well, what's left of it. I call this "Burnt Water." ;) I know, I'm not much of a cook. They is why I have my own personal "chef."
Cat
End Quote
Sounds familiar. My mom puts a mug of water in the microwave to heat up for coffee in the morning, and when I go to re-heat something for supper, there is a mug of cold water sitting in the microwave, which was forgotten about at seven in the morning.
Subject: Re: Favorite Recipies
Quoting:
Oh no! Don't take it as a criticism. :-/
I was genuinely trying to help you solve the problem of the over-flowing. That's all.
End Quote
Np-I need all the help I can in the kitchen. I don't cook much. But, when I have cooked, I have not poisoned anyone yet so I must be doing something right. ;) But, I can bake a bit.
Cat
Subject: Re: Favorite Recipies
Quoting:
I spotted your possible problem right away....
You don't need a bigger crockpot, you need to use less water. The beauty of a crockpot is that because of the slow cooking and steaming features, meats can cook in their own juices with very little water! That's just an example in the case of pot roasts and such.
For beef stew, the most liquid you should use is 1/2 cup. Now, that 1/2 cup of liquid can be water, wine, beer, or beef broth.
I hope this helps you, Cat! :)
End Quote
Hmmm. Me thinks Hairspray knows a little too much about crockpots to be a man.
Subject: Re: Favorite Recipies
I don't do much cooking. However, the few things I do make turn out pretty good. :)
I'm too lazy to type-in a full meal recipe, but I'll post a beverage:
Home-Made Fruit Smoothy
1 banana (or any fruit of your choice, using 3 or 4 with smaller fruits)
8 oz. of milk (any kind: whole, fat free/skim, 1%, 2%, rice milk, almond milk, soy milk, evaporated milk, cream, half & half)
1 teaspoon of sweetner (again, any kind of sweetner will do: sugar, honey, "Karo" light corn syrup)
8 ice cubes
Place in any ol' blender and press the "pulse" button on and off to slowly crush the ice, so as to be kind to your blender blades.
When all ice is crushed, press the regular "blend" button for 30 seconds. Serve immediately. :)
Subject: Re: Favorite Recipies
Quoting:
Hmmm. Me thinks Hairspray knows a little too much about crockpots to be a man.
End Quote
Mmmm.... I don't know. A very great number of professional chefs are men. ;)
Subject: Re: Favorite Recipies
Quoting:
Mmmm.... I don't know. A very great number of professional chefs are men. ;)
End Quote
Very true Hairspray, a good friend of mine is an incredible cook, he did it professionally and loves to cook at home too. He drives a jeep owns guns and his beard usually can use a good trim.
Subject: Re: Favorite Recipies
Quoting:
Very true Hairspray, a good friend of mine is an incredible cook, he did it professionally and loves to cook at home too. He drives a jeep owns guns and his beard usually can use a good trim.
End Quote
;D Are you sure his name isn't Ted Nugent? ;D
Subject: Re: Favorite Recipies
Quoting:
Mmmm.... I don't know. A very great number of professional chefs are men. ;)
End Quote
Chefs~yes. Crockpot users? I don't know.
Subject: Re: Favorite Recipies
Quoting:
Chefs~yes. Crockpot users? I don't know.End Quote
'Tis a cooking appliance. ;)
;D
Subject: Re: Favorite Recipies
Quoting:
Chefs~yes. Crockpot users? I don't know.
End Quote
You should've seen the mess hubby made the 1 time he tried to use a crockpot! Guess who got to clean that one up? ;D
hint: it wasn't me ;)
Subject: Re: Favorite Recipies
Quoting:
Chefs~yes. Crockpot users? I don't know.
End Quote
Ahhhhhh...I LOVE to cook. And yes, I use a crockpot quite often! When I had the cushy office job, I would often use the crockpot to cook my creations whilst I toiled at my job so that the tantalizing culinary delight would be ready upon my return home! Thus, eliminating any unwanted prep-work after a gruelling day posting on ChuckyG's boards while pretending to be busy...
I do, however find cooking to be very relaxing so when I feel particularly stressed you can be assured of a veritable feast at my house.
Subject: Re: Favorite Recipies
Where are all the puddings/desserts??
Is it only me who finds when I sort through all the recipes I've pulled out of magazines 90% are for desserts or cakes ? ;D
Subject: Re: Favorite Recipies
Ok, a completely un-heart-healthy dish, but v. v. good:
1 can of salmon deboned and get rid of the skin too please. or Two of those newfangled packages of the already deboned salmon.
2 pieces of bread shredded til very fine. You have to do this. No cheating and buying your bread crumbs or grating them.
1 egg (or two)
salt to taste
lemon pepper to taste
Mix this up in large bowl. Use your hands-it's ok you're cooking white trash this time. ;)
After you have mixed this, some calibrating might be necessary. If too soft more bread, too dry? some water.
Shape into patties, and heat some oil in large skillet until you can sprinke a drop of water and it nearly burns you by popping out of the pan. Then it is too hot, so turn it down before it starts to smoke. About mejium heat.
Fry those pups up, turning often or they will burn.
Once they are well browned serve with some tartar sauce, and your favorite side.
Factoid: this is a very popular dish here, where I live. And the bones are usually left in, but that is not for the faint of heart. ;D
Subject: Re: Favorite Recipies
Quoting:
Ahhhhhh...I LOVE to cook. And yes, I use a crockpot quite often! When I had the cushy office job, I would often use the crockpot to cook my creations whilst I toiled at my job so that the tantalizing culinary delight would be ready upon my return home! Thus, eliminating any unwanted prep-work after a gruelling day posting on ChuckyG's boards while pretending to be busy...
I do, however find cooking to be very relaxing so when I feel particularly stressed you can be assured of a veritable feast at my house.
End Quote
You can come to my house anytime you feel stressed ;)
Subject: Re: Favorite Recipies
Quoting:
Factoid: this is a very popular dish here, where I live. And the bones are usually left in, but that is not for the faint of heart. ;D
End Quote
Salmon fritter - YES, they're great - and lots of protien. I add garlic to mine (GARLIC IS GOOD - in EVERYTHING - ok I am a PR)
Now here's another. Its an Hor do...(never could speak French) before dinner treat called Surullitos (pronounced suruyitos)
11/2 cup corn meal
1/2 tsp salt (we PR's like salt - it surrounds our island)
1 1/4 cup HOT water
1/3 cup grated cheese (sharp cheddar is best-We imported it from New England in the old days)
Oil for deep frying
Mix corn meal, salt, hot water, cook 2 min to form paste. Remove from heat, stir in cheese, let cool - fridg is ok.
Shape into finger size sticks, deep fry in HOT oil until golden.
(if stick disintegrate, oil isnt hot enough. try one first to make sure)
Serve with dip made from 1/2 catsup and 1/2 mayo mixed thoroughly.
Really great before BACALAITOS - My next PR food.
REALLY GOOD ;D
Subject: Re: Favorite Recipies
I got this recipe from a friend who was born in Italy. We just tried it and it's wonderful. My kids loved it.
Italian Summer Salad
16 oz farfalle pasta (bowtie pasta)
1/4 cup green onion, chopped
1 1/2 cups tomatoes, diced
3/4 cup black olives, broken
1/3 cup balsamic vinegar
1 cup fresh spinach leaves, chopped
1/3 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper (optional if you are cooking for your kids)
1 clove garlic chopped
1/4 cup Romano cheese, grated
Cook pasta according to directions on package in salted boiling water.
When pasta is "al dente" drain in colander tossing well to remove all excess water.
Put pasta in large mixing bowl, add remaining ingredients and toss well.
Chill and serve and above all... enjoy.
Subject: Re: Favorite Recipies
How about going to
http://www.cookierecipie.com
there they have delicious cookies for you to make. ;D
Howard
Subject: Re: Favorite Recipies
"Ingredients: Boxed TV dinner. Directions: Pull up corner of carton and put in microwave. Set to 5:30." That's about as complicated as it gets at my house. :-/ ;)
Subject: Re: Favorite Recipies
From a thread in 2000s, here's my cookie recipe
1 oz Cannabis resin
... I forget the rest...... ;D
Subject: Re: Favorite Recipies
Quoting:
From a thread in 2000s, here's my cookie recipe
1 oz Cannabis resin
... I forget the rest...... ;D
End Quote
Alice B Toklas - YESSSSS. Nuf said ;) ;)
Subject: Re: Favorite Recipies
Quoting:
1 oz Cannabis resin
... I forget the rest...... ;D
End Quote
Or you could always follow the directions on a box of Brownie Mix, but rather than adding vegetable oil, add Hashish oil instead. :)
Good times to be had by all at your next dinner party!
Subject: Re: Favorite Recipies
you can use regular hash & melt it like you would melt chocolate & mix that with the brownie mix. i dont know where you would get hash these days. ??? >:(( around here anyway)