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share your recipies (pg. 3)
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| Subey |
| Sometimes the Moosewood Cookbook has the best tasting Caeasar Salad Dressing. |
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| Subey |
| quote: | Originally posted by Omega_M
artichoke hearts ftw !! |
Fixed!!! |
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| kid nyce |
since we are on the pasta thing, i'll go ahead and add mines
sautee garlic and chopped up onion in olive oil in large pot
add:
pint of tomato puree
2 cans of tomato paste
2 cans of diced tomato
bring to a simmer
add 3 parts alfredo sauce (this should lighten - make it pinkish) parts can vary depending on how light you wish it to be
add 2 table spoons of oregano
a few dashes of white wine
simmer for 20 mins (condensation should be building on lid)
fry up some ground beef in a separate pan
add mushrooms to ground beef
*periodically check consistency of sauce - add a stir here and there*
i prefer mine a bit more thicker and lighter in color so it doesn't hurt to add some more alfredo
after the mushrooms and ground beef is fried up, drain oil if any
add to sauce
simmer for 20 mins with period stir
now you have a really nice mushroom and beef pink sauce, dash of white wine to bring out some of that flavor.
enjoy =)
occassionally i add carrot shreddings if i choose to not include mushrooms |
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| Omega_M |
| i hate pasta :wtf: |
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| Omega_M |
| quote: | Originally posted by Subey
Fixed!!! |
artichoke heart + melted butter ftw!! :tongue2 |
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| venomX |
I did this the other day, i loved it. Its chicken breast with mango puree :wtf:. Here we go
you will need:
3 boneless skinless chicken breasts, thwaed
2 table spoons of mango puree
3 strips of bacon, sliced
6 green olives
2 tomatos, sliced
mustard
salt
1 lime
1 yellow onion
take the sliced bacon and mix it with the 2 table spoons of mango puree in a bowl, then dump the olives with a good amount of the liquid on the sliced bacon, put the lime juice in there too. add mustard and salt to to your hearts content (which shouldnt be much ok!) slice the yellow onion and stir fry it on a fryin pan, then proceed to dump the bacon with all the stuff in it in the fryin pan and throw the chicken too. put a lid on the fryin pan and cook at medium heat until done. in order to get the full effect you have to keep it from dryin until the chicken is done, when the chicken is done turn the heat up so the liquid dries up. |
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| Miss Bliss |
Chicken sausage & pesto rigatoni (you can use ziti or penne, I like the big rigatoni better)
Very simple and delicious:
Buy some quality pesto or make your own
Boil rigatoni
Fry chicken sausage & cut into small rings, then split those in half or quarters more if you wish smaller chunks
Drain pasta & put back in pot, add pesto & sausage & let steam & get mixed & hot & delicious
Garnish with grated parmigiano & fresh shredded basil
Serve with red wine |
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| darkSIde |
Very Rich Italian Pasta:
Ground Chuck
Italian Sausage
Pork Loins
Basil
Oregano
Garlic
Onions
Parmasen Cheese ( Fresh not grated )
Mushrooms ( Fresh )
Black pepper
Salt
Red Pepper flakes ( for spice if needed )
Red Wine
Spegatti Sauce ( Your Choice, or can make from scratch )
Olive Oil
Take the ground chuck, add salt, pepper, pepper flakes,oregano(finely chopped),garlic(minced),basil(shopped finely) and mix around, do not ever mush the meat in your hands, just mix around. Let it sit for a while in the fridge while you prepare the chops.
For the Loins, cut them into whatever size you desire, season lightly with salt and pepper.
For the Sausage , cut into slices.
Grab a good sized skillet and Chop up one onion (or more if you want)
Also Mince a few cloves of garlic. Pour the Olive oil into the pan and let it warm up before adding the onions and garlic. Take out the ground chuck and put it into the pan, along with the chops (trust me) also add the Italian Sausage, so basically this is all your meats in the pan which we will use the oils from the meats to add flavor to your sauce.
On a seperate pan , drizzle some olive oil and slice your mushrooms and add to pan. Just get some brown on the shrooms before turning off the heat. (you will add this later to the sauce , just set aside)
After removing the Mushrooms from the pan, pour in your sauce on medium heat, just to warm it up.
Back to the meat pan, everything should be just about ready at this time (if you have stirred ) make sure all the meats are cooked and add the red wine once everything looks ready. Lower the heat this should look like a broth now. Add the sauce and Mushrooms into this pan along with a good amount of Freshly Grated Parmasan.
Let all the meats and sauces interact with eachother for about 15min on low heat, the longer you let it sit the better the meats will break down and interact with all the other ingredients. You can add extra oregano and basil as you please for your tastes.
Anyways I hope everyone knows how to make the pasta, make sure you strain the pasta well or your whole dish will be ruined. Drizzle some oilive oil to the pasta (lightly) and add some salt as well. Mix the pasta around in the colinder until it looks like the oil has spread nicely.
Now all you have to do is serve and eat. I always sprinkle more parmasen on top before eating :D |
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| idoru |
| quote: | Originally posted by Ygrene
Short-tempered man
Demanding, outspoken woman
Lost in a car
No map
110 degrees outside
Late for a dinner
My recipe is for disaster. |
:stongue: :stongue: |
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| pvdAngel |
"Nutty Veg Rice"
This can be eaten either as a lunch, dinner or snack.
Brown Rice
1 Onion
Sweetcorn
Spinach
Cashew nuts
Soy sauce
Boil some brown rice for about 20 mins. While rice is cooking, chop onion and spinach. Once rice has been boiled, transfer to a frying pan using a little vegetable oil. Add onion, spinach, sweetcorn and soy sauce (as much as you like) and cook for 5 mins. Add a handful cashews and mix with other ingredients.
Serve. :tongue2 |
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| volts_wagen |
half a banana
wrap it in bacon
cover it in bread-crumbs
deep fry it
MMMMM!! one tasty snack! |
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