Favorite Recipes

[caudio51]

What are some of yours?

Mushroom Barley Soup
This tasty dish uses less sugar, salt and fat. Recipe includes diabetic exchange.
1-1/2 pounds boneless beef chuck, cut into ¾ inch cubes
1 tablespoon cooking oil
2 cups finely chopped onion
1 cup diced carrots
½ cup sliced celery
1 pound fresh mushrooms, sliced
2 garlic cloves, minced
½ teaspoon dried thyme
1 can (14-1/2 ounces) beef broth
1 can (14-1/2 ounces) chicken broth
2 cups water
½ cup medium pearl barley
1 teaspoon salt, optional
½ teaspoon pepper
3 tablespoons chopped fresh parsley

In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Sauté onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for three minutes. Add broths, water, barley, salt if desired and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).


Potato, Leek, Bacon and Cheddar Cheese Soup
8 slices bacon
8 medium leeks (white and pale-green parts only), chopped
3-1/2 lbs medium Yukon Gold potatoes, peeled and cut into eighths
3 thyme sprigs
8 oz part-skim cheddar cheese, coarsely grated
1-3/4 cups chicken broth
¾ cup half-and-half
1 box (10oz) frozen corn kernels, thawed
3 scallions (green part only), chopped, plus additional for garnish

Cook bacon in a large skillet over moderate heat, turning, until crisp. Transfer to paper towels to drain; set aside at room temperature. Leaving 1 tablespoon bacon fat in skillet, add leeks, season with salt and pepper and cook over moderate heat, stirring, 2 minutes.

Transfer to slow cooker along with potatoes, thyme and 2 cups water. Cook, covered, on high heat 1-1/2 hours. Remove thyme sprigs. Mash potatoes, then add remaining ingredients and 3 cups of water. Cook on high heat 1 hour more. If a smoother texture is desired, blend soup in batches, in a blender until smooth. Return each batch to slow cooker and reheat (if necessary) over low heat, stirring occasionally. Salt and pepper to taste. Ladle soup into bowls, garnish each with scallions and top with a slice of bacon.

[cvm4]

I don't really cook too much stuff living on my own. I just try to keep it simple. K.I.S.S.

[Greg]

Banana Stuffed French Toast


1 firm, ripe banana
3/4 cup half-and-half
2 large eggs
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
4 (1-inch thick) slices day-old challah or brioche
2 tablespoons unsalted butter
Confectioners' sugar for dusting
Accompaniment: Warm maple syrup
Cut banana into 1/4-inch thick slices. In a bowl, whisk together half-and-half, eggs, vanilla, cinnamon, and nutmeg. Cut bread slices horizontally almost in half, leaving 1 edge intact. Stuff each pocket with 4 to 6 banana slices (do not overstuff). In a baking dish just large enough to hold bread slices in one layer, arrange slices and pour custard over them. Soak slices, turning them over once or twice to allow bread to absorb all liquid, about 15 minutes.
In a 12-inch non-stick skillet melt butter over low heat until foam subsides and cook slices until golden, about 5 minutes on each side.
Dust French toast with confectioners' sugar and serve with syrup.

*make this for your woman, she'll love you

[texas_stang]

that looks tastey there fredneck I might have to try

[Greg]

that looks tastey there fredneck I might have to tryIt's real easy to make, and it's REAL tasty, I guarantee.

[caudio51]

That does sound good Greg

[DocLogic77]

I'm hungry.

[caudio51]

Corn Spoonbread
2 eggs lightly beaten
1 16-ounce can cream-style corn
1 7-1/2 ounce can whole kernel corn (with liquid)
½ cup (1 stick) butter, melted
1 ½ cups sour cream
4 ounces (approximately 1 cup) shredded Swiss or Cheddar cheese
Preheat the over to 350 degrees. Grease a 16x10x3 inch baking pan.
Combine all ingredients, except shredded cheese. Pour into prepared pan. (Refrigerate if making ahead). Bake 35 minutes.
Top bread with shredded cheese; bake an additional 10 to 15 minutes. Cut into squares and serve!

[Greg]

This recipe is similar Tom's Cheddar soup but incorporates beer. Use a nice hoppy ale and you will not be disappointed.


Cheddar Beer Soup

2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
2 teaspoons finely chopped garlic
1 Turkish or 1/2 California bay leaf
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 (12-oz) bottle ale such as Bass
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
4 bacon slices (3 1/2 oz total), cooked and crumbled



Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

Serve sprinkled with bacon.

Makes 4 to 6 servings.

[caudio51]

ohhh that sounds good!

[Greg]

ohhh that sounds good!
and it has BEER in it.

I made this last weekend, it was very tasty :yes:

[caudio51]

That's the part I like best!

[MadAl]

Cioppino

1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1 tsp basil (dried), or 12-15 fresh leaves, chopped
2 to 4 flat fillets of anchovies, drained
2-3 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1c good quality dry white wine
14oz chicken stock
32-oz can chunky crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks, season with salt and pepper
8 large shrimp,deveined and peeled
8 sea scallops
16 to 20 raw mussels, scrubbed
1 can of crab meat
8 cherrystone clams
1/4lb squid
- free to try other fish or shellfish, cooking times may vary.
Loaf of fresh, crusty bread

Heat oil in a large pot over moderate heat, add anchovies, let melt into oil
Add garlic, let cook about a minute. add crushed pepper, basil and bay. add celery and onion. Saute vegetables for a few minutes to begin to soften and add wine. Reduce wine a minute, add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a soft boil and reduce heat to medium low.

Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir soup with a spoon after the addition of fish or it will break up. Add shrimp, scallops, squid, cherrystones, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.

[Greg]

MMMMMMMMMM.....Cioppino!!

Thanks for the recipe!

[MadAl]

I usually make the broth part ahead of time (I made a batch on Sunday for Christmas Eve), and pickup the seafood the day I'm going to serve. Freezes very well.

[PetersCreek]

I'm the breakfast maker in our house and it's our ritual to have a nice one on Sunday mornings. This recipe is probably The Wife®'s favorite. The only real departure from culinary tradition here is to dispense with the double boiler and make the sauce in a blender...simple, easy, and damn tasty.

To serve two, you'll need...

2 English muffins
4 eggs
8 slices Canadian bacon
A little EVOO

and...

Simple Hollandaise

4 egg yolks
½ lb (2 sticks) hot, melted butter
2 tbs water
1 lemon, juiced
1 pinch cayenne
salt to taste

To get started, I toss the foil-wrapped muffins in a 170-200°F oven to warm. Then, I drop a little EVOO in a deep skillet over medium-high heat to put a little color on the Canadian bacon, which then goes on hold in the warm oven. After a quick wipe, I put the poaching liquid on to simmer in the same skillet. You can use your favorite poaching method if you have one but I use a big splash of cider vinegar and enough salted water to cover a 4-egg poaching tray.

For the Hollandaise, I blend the egg yolks with the lemon juice, water, cayenne, and salt on high for about a minute. They should increase in volume slightly and be light and fluffy. You can go light on the lemon juice, salt, and cayenne at first then amend to your taste later if necessary. With the blender running, I slowly drizzle a fine stream of hot butter into the mix. You can check for lemon and salt here and add more if you like. If the sauce is a little tight, add a touch of water to get the desired consistency. Since we've always got it on hand, I actually use a little Half-and-Half instead of water. Careful though...it doesn't take much to loosen this sauce. You can put the blender vessel in a warm water bath to hold it, if desired.

With the poaching liquid at a gentle simmer, I poach the 4 eggs until set...plus a little longer for The Wife®'s liking...3-5 minutes or so.

Split the English muffins and top with Canadian bacon, poached eggs, and Hollandaise. For a change of pace, try replacing the Canadian bacon with shaved Virginia ham.

Eight eggs, ham, butter...better have a cardiac specialist on standby. For a low-calorie, low-cholesterol version of this recipe...well...who are we kiddin'? You might as well just read it and go hungry.

[caudio51]

man, that sounds damn good! I think I am getting up and making breakfast tomorrow along with some black dog coffee

[Greg]

Buttermilk Pancakes

This recipe is soooooo easy and sooooo good. http://planetsmilies.net/eat-drink-smiley-5145.gif

First, put the plates you'll be eating with into a warm 175 degree oven.

Into a mixing bowl add the following:

1 cup flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 egg
1 cup well shaken buttermilk (plus a little extra to get the desired consistency)
2 tsp rum or whisky

Whisk ingredients.

Now, get your skillet hot over a medium high heat. When hot, brush skillet with butter (or bacon fat).

Using a 1/4 cup measure, ladle batter onto hot skillet and flip when nicely browned. http://planetsmilies.net/eat-drink-smiley-5146.gif

Serve on warm plates with butter and hot maple syrup.

Don't forget the bacon!

Enjoy!! http://planetsmilies.net/eat-drink-smiley-542.gif

[Rank_Tyro]

"Leek, Potato And Elitist Minority Soup"...

Peel and slice 6 Leeks, 6 Potatoes and 1 Apple user. Boil until tender.

:)

[pigwithoutawig]

Man this sounds great...:yes:

Buttermilk Pancakes

This recipe is soooooo easy and sooooo good. http://planetsmilies.net/eat-drink-smiley-5145.gif

First, put the plates you'll be eating with into a warm 175 degree oven.

Into a mixing bowl add the following:

1 cup flour
1 tsp baking soda
1 tsp sugar
1/2 tsp salt
1 egg
1 cup well shaken buttermilk (plus a little extra to get the desired consistency)
2 tsp rum or whisky

Whisk ingredients.

Now, get your skillet hot over a medium high heat. When hot, brush skillet with butter (or bacon fat).

Using a 1/4 cup measure, ladle batter onto hot skillet and flip when nicely browned. http://planetsmilies.net/eat-drink-smiley-5146.gif

Serve on warm plates with butter and hot maple syrup.

Don't forget the bacon!

Enjoy!! http://planetsmilies.net/eat-drink-smiley-542.gif

[jmatkins]

I cook this a lot for my wife, and we did it the Saturday before easter.

You Won't Be Single For Long Vodka Cream Pasta Recipe courtesy Rachael Ray





This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.


1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing


Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

[Rank_Tyro]

Last night I was too lazy to go to the store, so I took a real good look in the kitchen and was able to come up with this.

20 ounces grape tomatoes
3 table spoons olive oil
4 large cloves of garlic
1/4 tsp red pepper flakes
1/4 tsp fresh ground black pepper
1 tablespoon balsamic vinegar
1/2 half cup fresh basil (well, it was kinda fresh)
Kosher salt
3 ounces pine nuts
1/2 pound Italian sausage
1/2 cup Parmesan cheese
1/2 pound Penne pasta

Preheat oven to 350 degrees
Chop basil
Cut the grape tomatoes in half from top to bottom.
Finely dice the shallot and then mix up with 1 tbsp olive oil, then set aside.
Slice the garlic into very thin slices.
Toss pepper flakes, tomatoes, black pepper, vinegar, pinch of salt, and two tablespoons of olive oil in a bowl. Spread them out on a cookie sheet in an even layer then sprinkle the shallot on top.
Bake for about 40 minutes, they should be slightly browned. Do not stir.

Toast the pine nuts till brown in a non stick pan, then set aside.
Cook the sausage, drain, then set aside. (its more like a garnish than anything else).
Cook the pasta and drain. Add pine nuts, basil, tomatoes and mix thoroughly.
Stick in a bowl and add sausage, and cheese. Enjoy.

I think mozzarella tossed in when mixing the pasta and tomatoes would have been a good idea, but I didn't have any.

[Greg]

Buttermilk Pancakes

This recipe is soooooo easy and sooooo good. http://planetsmilies.net/eat-drink-smiley-5145.gif

First, put the plates you'll be eating with into a warm 175 degree oven.

Into a mixing bowl add the following:

1 cup flour
1 tsp baking powder
1 tsp sugar
1/2 tsp salt
1 egg
1 cup well shaken buttermilk (plus a little extra to get the desired consistency)
2 tsp rum or whisky

Whisk ingredients.

Now, get your skillet hot over a medium high heat. When hot, brush skillet with butter (or bacon fat).

Using a 1/4 cup measure, ladle batter onto hot skillet and flip when nicely browned. http://planetsmilies.net/eat-drink-smiley-5146.gif

Serve on warm plates with butter and hot maple syrup.

Don't forget the bacon!

Enjoy!! http://planetsmilies.net/eat-drink-smiley-542.gifThis is what I'm about to make :widemouth

[tedski]

My favorites are pretty simple to make:

1. Drive to one of many favorite restaurants
2. Order food + wine
3. Eat
4. Burp!
5. Have wife drive home

[tazbigdog]

1 (15.8-ounce) can black-eyed peas
1 (11-ounce) can yellow corn with red and green bell peppers
3 plum tomatoes, seeded and chopped
1 small sweet onion, chopped
1 cup hot picante sauce
¼ cup chopped fresh cilantro
2 garlic cloves, minced
2 tablespoons fresh lime juice
Tortilla chips

Rinse and drain peas and corn.

Stir together peas, corn, tomatoes, and next 5 ingredients in a serving bowl; cover and chill at least 2 hours. (Make it a day ahead for the best flavor.) Serve with tortilla chips.

[Volusianator]

1 lb extra-sharp Cheddar (preferably English;
Blasphemy!