Stax said:

I want to learn how to cook.
[Edited 4/3/07 15:27pm]

Check out these recipes from the Org past.

BLACK & WHITE BANANA PUDDING
Bellebeyond

1-3/4 cups cold milk
1 package (3.9 ounces) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
24 chocolate or vanilla wafers
1 large firm banana, sliced
1 carton (8 ounces) COOL WHIP Whipped Topping, thawed
Grated semisweet chocolate, optional

Pour milk into a large bowl. Add pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Let stand 5 minutes. Arrange half of the cookies on the bottom of a 1-qt. serving bowl. Top with half of each of the pudding, banana and whipped topping. Repeat layers. Refridgerate 3 hours or until serving. Just before serving, garnish with chocolate if desired. Yield: 6 servings.


BREAKFAST PIZZA
Bellebeyond

1 tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped Canadian bacon
1 prebaked italian bread shell crust (12 inches)
8 eggs, beaten
1/4 teaspoon pepper
3/4 cup PACE Picante Sauce
1/2 cup schreaded cheddar cheese
2 tablespoons chopped fresh cilantro

Heat butter in large skillet. Add onion, green pepper and bacon; cook until tender. Place crust on pizza pan or baking sheet. Place in 400 degree oven to warm. meanwhile add eggs and pepper to skillet. Cook and stir until eggs are almost set. Spread over pizza crust; top with picante sauce. Sprinkle with cheese. bake at 400 degrees for 5 minutes or until cheese melts. Sprinkle with cilantro. Yield: 6 servings


THE BEST POTATOES EVER
justkelley

1 bag of frozen cubed hashbrowns
1 large sour cream
1 large cream of mushroom soup ( campbell's is the best)
1 small onion - diced
2 cups of chedder cheese - shredded - any variety you like
1 stick of butter
2 cups of corn flakes - crushed

in a large frying pan...add 1/2 stick of butter, saute' onions in that. add sour cream, soup, and cheese ( take out about a half cup for the top of the casserole)... melt all ingredients until cheese is melted...
mix in large bowl with hashbrowns...put in a 9X13 baking dish and top with remaining cheese...
meanwhile...fry the cornflakes in the other 1/2 stick of butter and top casserole with those...
bake at 350 for about 45 mins to an hour...
GREAT with just about everything...
any leftovers are good warmed with breakfast as the hashbrowns...


STUFFED MUSHROOM CAPS
justkelley

2 packages of large whole fresh mushrooms
2 8oz cream cheese
1 8oz Mozzarella cheese - shredded
garlic
cap filling - from the insides of the mushrooms , butter, wash and stem mushrooms, mix ingredients until chunky. stuff caps, place a piece of butter between each on a cookie sheet and bake at 350 for 20 minutes.
best served with a spicy dip like horseradish sauce...


BLUEBERRY SALAD
justkelley

2 small pkg. blackberry jello
2 C. boiling water
1 can blueberry pie filling
1 15 1/2oz. can crushed pineapple
3-4 bananas sliced

mix and pour in a dish...chill until set
top with-
1 8oz cream cheese
1 C. sour cream
1/2 C. sugar
1 t. vanilla
1-2 t. of banana extract

beat together and spread over jello when set...top with pecans if desired. chill.
good with hamburgers on the grill...


STRAWBERRY DIP
justkelley

1 8oz strawberry cream cheese
1 jar of marshmallow cream

mix and add bits of frozen strawberries for more flavor if you like...

serve with any fresh fruit you like...



BALSAMIC GLAZED SALMON
bellebeyond

1 tablespoon olive or vegetable oil
4 salmon fillets (6 ounces each)
Lemon-pepper seasoning
1 can (14 ounces) SWANSON Seasoned Chicken Broth with Italian herbs, divided
3 tablespoons balsamic vinegar
1-1/2 tablespoon cornstarch
Hot cooked rice

Heat oil in large nonstick skillet. Add salmon, skin side up, and cook until browned, about 5 minutes. Turn salmon and season with lemon-pepper. Add 1/2 cup broth. Bring to boil. Cover and cook over low heat 5 minutes or until fish flakes easily with a fork. Remove salmon and keep warm. Mix remaining broth, vinegar and cornstarch. Add to skillet and cook and stil until mixture boils and thickens. Place rice on a serving plate and top with salmon. Spoon the sauce over all. Yield: 4 servings.


HELLO DOLLY'S
justkelley

layer a 9X13 pan in this order...

1 stick marg. - melt in pan
1 C. finely crushed graham crackers
1 pkg. chocolate chips
1 C. coconut
1 pkg. butterscotch chips
1 can Eagle Brand milk

bake at 350 for 30 - 40 minutes. refrigerate until cool.


FROSTED RICE KRISPIES
justkelley

cook till boils...
3/4 C. sugar
1 C light sorn syrup
1 C peanut butter

Mix in 6 cups Rice Krispies. press into a buttered 9X13 pan.
Melt...
1 6oz bag chocolate chips
1 6oz bag butterscotch chips
spread on top and refrigerate


PEANUT BUTTER BALLS
justkelley

melt -
1 1/2 sticks of butter
12 oz of peanut butter

add approx. 1 1/2lbs. of powdered sugar (until you can form balls) Roll balls into about 1 inch diameter and freeze then for about 30 minutes or until firm.

meanwhile...melt a package of chocolate Almond Bark and then roll the frozen balls to coat. put back in the freezer until hard, about 5 - 10 minutes. makes about 60 balls...and they are delightful...


STEW BEEF WITH DUMPLINGS
bellebeyond

2 lbs. stewing beef, cubed
2 tablespoons oil
4 tablespoons sugar
2 large onion sliced
1 bottle beer (12 ozs.)
1 tablespoon Worcestershire sauce
2 bay leaves
1 tablespoon soy sauce
1 teaspoon basil

In a heavy frying pan or skillet, heat oil, add sugar and allow to burn until dark brown.
Add seasoned beef and stir well to coat pieces of meat; cook for 6-8 minutes. stiring constantly.
Add onion and cook for 5 minutes more.
Stir in beer, soy sauce, Worcestershire sauce, bay leave and basil.
Bring to boil. Cover, reduce heat and simmer until meat is tender.
Add dumplings to hot stew, cover and continue to cook for 15 minutes.
Adjust salt & pepper and remove bay leaves. Thicken sauce if prefered. Yield: 6-8 servings.

Dumplings

Sift 1 cup of flour, 1 teaspoon of baking powder, 1/2 teaspoon salt, stir in about 1/2 of a cup of milk. dough should be soft not stiff. Drop by spoonful or roll into shape by hand over hot beef stew. Cook for 15 minutes.


FRUIT & COOKIE DESSERT PIZZA
bellebeyond

1 package (18 ounces) refridgerated or chocolate chip cookie dough
1 can (20 ounces) pineapple slices
1 package (8 ounces) reduced-fat cream cheese
1/3 cup cup sugar
1 teaspoon of vanilla extract
1 firm banana, peeled , sliced
1/2 cup mandarin oranges
1/2 to 1 cup of sliced strawberries or raspberries
2 to 3 tablespoons chocolate syrup

Press cookie dough onto greased 12 inch pizza pan. bake at 350 degrees or until browned and puffed. cool completely in the pan on a wire rack. Drain the pineapple, and reserving 2 tablespoons of the juice. In a mixing bowl, beat cream cheese, sugar, reserved juice and vanilla until smooth. Spread over the cooled cookie. Arrange the pineapple...then the banana, oranges and strawberries over the pineapple. Drizzle the chocolate syrup over the fruit. Yield: 10 servings.


COLORFUL VEGGIE BAKE
bellebeyond

2 packages (16 ounces each) frozen California-blend vegetables
8 ounces process cheese (Velveeta), cubed
6 tablespoons butter or margarine, divided
1/2 cup butter flavored crackers ( about a dozen crackers)

Prepare vegrtables according to package directions; drain. Place half in an ungreased 11 inch x 7 inch x 2 inch baking dish. In a small saucepan, combine cheese and 4 tablespoons of butter; cook and stir over low heat until melted. pour half over vegetables. repeat layers.
Melt the remaining butter; toos with cracker crumbs. sprinkle over the top. bake, uncovered, at 325 degrees for 20-25 minutes or until golden brown. Yield: 8-10 servings.


OVEN FRIED CHICKEN
phoenixxx

chicken pieces
milk
one stick butter
flour
salt and pepper
paprika (cayanne, old bay, or other spice to your taste)

place chicken in a non reactive bowl and cover with milk.
let sit for twenty minutes at room temperature.
in the meantime, preheat oven to 475.
put butter inside a glass baking dish
put dish in oven until butter is melted
combine flour and seasoning in a plastic or paper bag
place chicken in side bag and shake to coat
place chicken in glass dish
let bake for thirty minutes
then turn chicken oven
let bake on other side until golden brown

serves 8- 10


BREAKFAST SMOOTHIE
sag10
1 1/2 cups plain fat free yogurt
3 to 4 Bananas, peeled and cut into chunks
14 ounces Strawberries, stems removed roughly chop to equal 3 cups
1/2 cup skim milk or soy milk
2 tablespoons honey (As in Bellebeyond)


THE BEST BBQ BEEF EVER
phoenixxx

1 can of cola
1 cup of ketchup
1 tsp of brown sugar
onion powder
garlic powder
hot sauce (to taste)
leftover beef (cut into strips)
salt and peper (to taste)

place cola, ketchup, hot sauce and sugar in a medium sauce pan over medium heat
cook sauce until it is reduced
add leftover beef
simmer until hot or until beef falls apart
season to taste
serve over roll or rice or pasta.


LEMON TARRAGON BAKED CHICKEN
sag10

Grated peel and juice of 1/2 lemon
1 tablespoon vegetable oil
1/3 cup wheat germ
1/2 tsp tarragon leaves, crushed
1/2 tsp paprika
1/4 tsp garlic or onion powder
3 chicken half breasts, skinned

In shallow dish, combine lemon peel, juice and oil. In second dish, combine wheat germ, tarragon, paprika, and garlic powder. Dip chicken into lemon misture; coat with wheat germ mixture. Arrange chicken on rack in shallow baking pan. Bake at 375 degrees for 35 to 40 minutes, until tender.


SHRIMP AND SCALLOP KABOBS
sag10

1 pound large shrimp
3/4 pound large sea scallops
3 tablespoons seasoned rice vinegar
2 tablespoons grated peeled fresh ginger
1 tablespoon brown sugar
1 tablespoon Asian sesame oil
2 garlic cloves, crushed
1 bunch green onion, cut diagonally into 3 inch long pieces.
12 cherry tomatoes
Shell and Devein shripm, rinse iwth cold running water. Rinse scallps well. Pat shrimp and scallops dry.
In large bowl, mix soy sauce, rice vinegar, giner, brown sugar, sesame oil, and garlic.. Add shrimp, scallops toosing to coat.

Onto 6 long metal skewers, alternatly thread shrimp, scallops, green onion, and cherry tomatoes. Place skewers on grill over medium heat. Cook for 6 to 8 minutes until shrimp and scallops turn opaque throughout. Turning skewers occassionally and dabbing shrimp and scallops with any remaining soy sauce mixture.


HERBED MASHED POTATOES
bellebeyond

6 large baking potatoes, about 3 pounds (1.5 kg)
1 cup (8 fluid ounces light cream, heavy cream or milk
6 tablespoons unsalted butter
2 teaspoons chopped fresh parsley
2 teaspoons chopped freah thyme
2 teaspoons chopped fresh marjoram
Salt and freshly ground pepper

Preheat oven to 400 degrees (200 degrees C).
Pierce the potatoes several times and place them directly on the oven rack or on a backing sheet and bake until very tender, about 1 hour. Remove from the oven and let them cool just until they can be handled.

While the potatoes are cooling, heat the cream in a sauce pan over medium-low heat until small bubbles form at the edge of the pan. cut the potatoes in half and scoop out the pulp into a bowl, then mash with a potato masher (Ricer or food mill where available). Add the butter and mash it into them with a spoon or fork.

Then, with the sauce pan over low heat gradually add the hot cream to the potatoes, stiring constantly. Continue to stir well until the desire consistancy is achieved.

Mix in the herbs and season to taste with salt and pepper. Yield: 6-8 servings.


VEGAN PASTA BAKE
Tackam

(This is sort of like cafeteria style mac and cheese- chewy, gooey comfort food)

Fry a finely chopped onion in some olive oil, add tomato paste, lots of basil, a little thyme, salt and pepper, and puree all of that with a handful of cashews, half a cup of nutritional yeast, and a can of corn. Cook some pasta, mix it with the puree, and bake it in an oiled pyrex dish at 350 degrees for a half hour uncovered.


THREE CHEESE SHELLS
bellebeyond

1 package (12 ounces) jumbo pasta shells
3 cups (24 ounces) ricotta cheese
3 cups (12 ounced) shredded mozzarella
1/2 cup grated parmesam cheese
1/2 cup chopped green pepper
1/2 cup chopped freah
1/2 cup chopped fresh mushrooms
2 tablespoons dried basil
2 eggs lightly beaten
2 garlic cloves. minced
1/2 teaspoon of seasoned salt
1/4 teaspoon pepper
2 jars (one 28 ounces and the other jar 14 ounces) of spagetti sauce, divided

Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine the next 10 ingredients. Divide the small jar of spagetti sauce between two ungreased 13 inch x 9 inch x 2 inch baking dishes.

Fill shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spagetti sauce over shells. Cover and bake at 350 degrees for 20 minutes. uncover; bake 10 minutes longer until heated thriugh. Yield: 9 servings.


YUMMY STINKY VEGAN GARLIC SOUP
Tackam

1 qt. veggie broth, plus maybe a little more
2 largish potatoes, diced
1 c. kidney beans, canned or dried/soaked/frozen/boiled
1 c. corn, canned frozen or whatever
1 largish onion, chopped
1/4 c. olive oil
1 tsp. sage
1 tsp. thyme
3 bulbs of garlic, about 20-30 cloves I think
salt & pepper

In big soup pot, fry onion in olive oil. Add veggie broth, kidney beans, and
potatoes. Bring to boil for a couple of minutes, then simmer until
everything is cooked how you like it. Then add the corn.

In the meantime, roast the garlic (still in the cloves but with the papery
part removed) on a cookie sheet under your oven broiler until there are
black spots. Don't forget to poke holes in it or it will explode in your
oven! I know. Put in a paper bag to cool. Peel the tough covering off of the
nice soft creamy roasted garlic. There will be some black on the garlic,
that's ok. It's not burned, it's carmelized. Num.

Put the garlic, the sage and thyme, and about half of the cooked soup into
your food processor or blender. Blend until fairly smooth and well mixed.
Add the blended stuff back to the pot with the nonblended stuff, and add
more veggie broth or water until it's the consistency you want. Taste it,
and add salt if the broth didn't make it salty enough. Maybe some pepper
too.

Serve with yummy bread. Mmmm.


FRUIT & YOGURT
bellebeyond

1 cup (6 ounces) DANNON Strawberry, Apple Cinnamon, Blueberry, Boysenberry, Cherry, Mixed Berries, Peach, Raspberry, or Strawberry Banana flavored Fruit on the Bottom Low Fat yogurt

Mix the fruit into the yogurt until it is blended well and smooth. Yield: 1 serving


OVEN ROASTED BABY-BACK RIBS
bellebeyond

4 pounds pork baby-back ribs
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
1 medium onion, sliced
1 cup ketchup
1 cup chili sauce
1/4 cup packed brown sugar
1 tablespoon dried minced onion
1 tablespoon liquid smoke
1 tablespoon molassas

Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt, and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350 degrees for 2-1/2 hours.

In a bowl, combine the remaining ingredients. Drain the fat from the roasting pan; discard the onions. Brush the ribs with half of the barbecue sauce. Cover and bake 30 minutes longer or until the ribs are tender. Serve with the remaining sauce. Yield: 4 servings


GARLIC SPREAD
bellebeyond

2 large garlic heads
1 teaspoon olive or vegetavle oil
1 to 2 tablepoons butter or margarine
1 to 2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
2/3 cup boiling water
Italian or French bread, sliced

Remove papery outer skin from garlic (do not peel or seperate cloves). Brush with oil. Wrap each head in heavy-duty aluminum foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool for 10-15 minutes. Cut top off garlic heads, leaving root end intact. In a small sauce pan, melt butter. Squeeze soften garlic into pan. Stir in flour until blended. Disolve bouillon in water; gradually add to garlic mixture. Bring to a boil; cook and stir for 2 minutes. Serve with bread. Yield; about 1/2 cup.

MEATBALL STEW
bellebeyond

1 egg beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried marjoram
1/2 teaspoon dried thyme
1-1/2 pounds ground beef
2 tablespoons vegetable oil
2 cans (14-1/2 ounces each) beef broth
2 cans (10-3/4 ounces each) condensed golden mushroom soup, undiluted
4 medium potatoes, peeled and quartered
4 medium carrots, cut into chunks
1 jar (16 ounces0 whole pearl onions, drained
1/4 cup minced fresh parsley

In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef and mix well. Shape into 48 meatballs. In a dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to boil. reduce heat; simmer for 30 minutes or until vegetables are tender. Sprinkle with parsley. Yield; 8 servings.


ICEBOX PIE

1 tub regular Cool Whip
1 box Lemon Jello Instant Pudding
1/2 box Vanilla Jello Instant Pudding
1 can crushed pineapple
1 ready-made graham cracker pie crust

Follow box instructions for both puddings. After pudding is somewhat firm, add 1/2 to a whole can of crushed pineapple and stir. Pour mixture into pie crust and top it with plenty of Cool Whip. Then leave uncovered in a freezer for no more than 45 mins. Slice and enjoy!

Cous-cous with shrimp, leeks, red peppers and crème fraiche with herbs

Cous-cous
Leeks
Red peppers
Creme fraiche, seasoned with herbs or plain
Herbs if you need them
Whatever other veggies you want in there


Make the cous-cous according to instructions, I use buillon instead of water but it's up to you.

Peel the shrimp if they aren't already, chop the leeks and red peppers and fry it gently in a pan with some oil (not butter!!). Season with salt and pepper and then add crème fraiche, here we have it already seasoned with herbs but if that isn't available take whatever herbs you fancy, for example basil, thyme and parsley but there are millions to choose from. The amount of crème fraiche should be enough so that when you mix it in with the rest it becomes a...what's the english word... guck? You know, so it's all stuck together... mix it in with the cous-cous and it's ready to eat, yummy

You can replace the shrimp with whatever else you like as far as tofu, beef, chicken, etc...

Stax said:

bacon

sag10 said:

lazycrockett said:

I make a southwest meatloaf with ground tortilla chips, chillis, titch of cumin and use a combined veal/pork mixture. Bake with potatoe wedges. Serve homemade salsa on the side and salad.

Tonight, I'm taking leftover porterhouse steak, sliced thin, seasoned with lime juice and cilantro, fried, and serving flour tortillas for burritos. Lettuce, scallions, salsa on the side. Spanish rice, too. Have tamales to warm up also.

First get a small pot and fill it with water.
Put it low flame.....

5 minutes later....."Hey, where did all the water go?"


M