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Thread: Try it, you'll like it.

  1. #21
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    Lol, thanks!

    Today everyone feels cruddy, so soup it is. I have tons of soup recipes, but the kids love this one, plus it is full of good stuff.

    Greek Lemon Soup


    5 cups Chicken stock
    4 oz. rice, rinsed(not instant)
    2 cups diced chicken
    3 eggs
    1 teaspoon cold water
    Two lemons juiced(small) Only use FRESH lemon juice!

    Make your own chicken stock (you can use canned broth, if you must!). In a large pot bring the stock to a boil add the rice and cook. Cook the rice for about 15 min., until it is tender, add the diced chicken( mine is kind of shredded and diced)

    Beat the eggs well with cold water for about 3 minutes or until the eggs are slightly frothy. Add lemon juice to the eggs. Beat this until well blended. Remove the stock from heat. Add a few spoonfuls of the hot (hot boiling) stock to the egg mixture, beat quickly or eggs will curdle. Put the egg mixture into the stock.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  2. #22
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    Made these over the weekend.

    I cut a garlic clove in half and rub the inside of the dish before I put anything in it. I should add that to the recipe.

    These are the best scalloped/au gratin potatoes I've ever eaten!!! You can make without the ham.

    Ham and Scalloped Potatoes
    1 lb. Potatoes thinly sliced, you don't have to peel them if you don't want to.
    ½ c. cooked ham
    1 c. milk
    4 T. flour
    1 c. cheese (I use whitecheddar)
    1/8 tsp. nutmeg
    salt and pepper to taste
    ½ tsp. Dijon mustard
    2 tsp. margarine

    Preheat oven to 400. Slice potatoes and layer half potatoes in dish and layer with cheese and ham. Repeat. Mix milk, flour, nutmeg, salt and pepper, mustard, and pour over potatoes. Dot with margarine. Bake 15-20 minutes. Press potatoes into mixture with a slotted spoon. Reduce heat and bake for 20-25 minutes until browned and potatoes are done. Baste with sauce every 10 minutes. I don't baste them, just reach in and push them down into the sauce everyone in awhile.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  3. #23
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    This is one of my favorite recipes
    Spaghetti Sauce

    1 28 oz can Crushed Tomatoes
    1 28 oz can Tomato Puree
    1/4 of a 28 oz can filled with water
    1/4 cup Olive Oil
    4-6 cloves minced garlic(depending on palate)
    1tsp dried basil
    1Tbsp sugar
    2 tsp Salt(preferably Kosher)
    Fresh ground pepper to taste

    Sauté garlic and olive oil in a large saucepan(with cover for later) over medium/low heat. Do not brown garlic. Takes approximately 2-3 minutes.

    Add both cans of tomatoes and water, turn up heat to medium/high and cook for 2-3 minutes.

    Add basil,sugar,salt and pepper. Cook uncovered until the sauce begins to bubble.

    After the sauce bubbles, turn down to low. Cover pot and let simmer.

    If you decide to make it without meatballs, cook for 30 minutes.


    Meatballs

    1/2lb of ground beef
    1/2lb of ground pork
    1/2-34 cup fresh grated Parmesean cheese
    1 cup of fresh bread crumbs(just use some slices of bread from home and run them in a blender or processor)
    1 egg
    1 garlic clove minced
    1 tsp dried oregano
    salt and pepper to taste

    Combine all ingredients above and mix well with your hands

    Form small size balls(approx.1-2 tbsp). Don't make the meatballs too big as they will not cook thouroughly. Should yield approximately 22-24 meatballs.

    Drop meatballs into simmering marina sauce above.

    Cook for a total of 45-50 minutes. Do not over cook! The key to this sauce is minimal cooking for a fresh flavor.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  4. #24
    ASKMom
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    I swear, I'm your biggest fan!!! I love that spaghetti sauce and meatballs recipe. It's the only one I've used in the past few years!!! LOVE IT!!!

  5. #25
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    That is my best recipe for sauce I think.. I try and post it everywhere..

    Um I still feel like crud, but I made a macaroni and cheese to die for that I read about at Damomma's blog. I took it to a party and it was a huge hit. It will make you chubby just reading about it. I tweak the topping a bit by using buttered potato flakes.

    http://damomma.com/


    Then I made this for lunch today. Cheap and easy and the kids snarfed it up.

    Egg Tortilla Casserole

    Ingredients
    6 tortillas, torn(corn or flour)
    6 eggs
    1/4 c milk
    1/2 onion, chopped
    1/2 tomato, chopped
    1/4 c salsa, green or red
    handful shredded cheese


    Directions
    1. Grease 8x8 baking dish.
    2. Place torn tortillas in bottom of dish.
    3. Egg Mixture: Whisk eggs and milk. Add tomatoes, onions and salsa.
    4. Pour egg mixture over tortillas.
    5. Sprinkle cheese over top.
    6. Bake 325 for 30 minutes or until golden brown on top. Cool 10 minutes.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  6. #26
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    Vermont Maple Syrup Pork Chops Recipe
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    Ingredients
    6 pork chops
    Oil as needed for browning
    1/4 cup chopped onion
    1 Tbsp vinegar
    1 teaspoon chili powder
    1/2 teaspoon pepper
    1/4 cup maple syrup
    1/4 cup water
    1 Tbsp Worcestershire sauce
    Salt to taste
    Flour as needed to thicken the gravy

    Method
    1 Preheat the oven to 400°F. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.

    2 Combine the other ingredients in a small saucepan and heat until warm; pour over chops. Cover and bake for 45 minutes, basting occassionally.

    3 Place the pork chops on a warming platter and pour the sauce into a saucepan. Thicken it slightly with flour to make a gravy, salt to taste, and serve it over the chops.

    Serves 4 to 6, depending on the size of the pork chops.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  7. #27
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    Day off, cleaning, then going off to Thai food with the my friends. In my ultimate laziness I have,

    Chopped some garlic and mixed it into a pound of ground beef. Then I added a 1/2 cup of duck sauce leftover from our Chinese food, a little soy sauce and there you have it, Secret Chinese Meatloaf. Hope it tastes good.

    Some Garlic mashed on the side and some green beans.

    Fruit for a finish, but I think I will make a cake on Thursday for the kids, with my favorite cream cheese frosting.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  8. #28
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    Buffet Carrots (Julia)

    8 medium carrots
    1/2 cup mayonnaise
    2 tablespoons grated onion
    2 tablespoons horseradish
    1 teaspoon salt
    1/4 teaspoon pepper
    bread crumbs(Pepperidge Farms)enough to cover carrots
    2Tbs melted butter
    Preheat the oven to 350 degrees F.

    Slice the carrots into 1/4- sticks and steam until tender. Combine all ingredients in a 1-1/2 qt. buttered casserole. Sprinkle on the bread crumbs. Bake about 15 minutes until top is toasted.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  9. #29
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    Greek Lemon Soup


    5 cups Chicken stock
    4 oz. rice, rinsed(not instant)
    2 cups diced chicken
    3 eggs
    1 teaspoon cold water
    Two lemons juiced(small) Only use FRESH lemon juice!

    Make your own chicken stock (you can use canned broth, if you must!). In a large pot bring the stock to a boil add the rice and cook. Cook the rice for about 15 min., until it is tender, add the diced chicken( mine is kind of shredded and diced)

    Beat the eggs well with cold water for about 3 minutes or until the eggs are slightly frothy. Add lemon juice to the eggs. Beat this until well blended. Remove the stock from heat. Add a few spoonfuls of the hot (hot boiling) stock to the egg mixture, beat quickly or eggs will curdle. Put the egg mixture into the stock.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  10. #30
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    DIJON ORANGE CHICKEN THIGHS
    SERVES 4

    * 8 Chicken Thighs
    * Seasoned salt
    * 1 teaspoon vegetable oil
    * 1/3 cup orange juice
    * 1 tablespoon soy sauce
    * 2 cloves garlic, minced
    * 1 1/2 tablespoons Dijon mustard
    * 1 tablespoon honey
    * 2 teaspoons cornstarch

    Sprinkle chicken with seasoned salt.

    Heat vegetable oil in nonstick skillet over medium-high heat; add chicken and brown about 5 minutes per side.

    Mix orange juice, mustard, honey and cornstarch in a bowl; pour mixture over chicken in pan. Cover, reduce heat to medium low and simmer for 30 minutes. Serve chicken with a side of green beans and garnish with orange wedges, if you like.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

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