Sparklers Recipe Book

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Sparklers Recipe Book

Please do not post comments on this thread.

If you would like to comment on a specific recipe, please create a separate thread. Thank you. Biggrin

Last seen: 3 months 3 weeks ago
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Crock Pot Chicken (Jamie-Bear Family)

4 boneless skinless breast
1 can cream mushroom
1 can cream chicken
1 box chicken flavored Rice a Roni

Mix soups together, place chicken in bottom of pot pour soup over it. Cook on low all day (I am usually gone 10-11 hrs). When you get home make box of rice and serve chicken on top with the gravy.

We normally eat it with a yummy salad or whatever vegtable is laying around.

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Potato soup (Aurora-strawberryshortk86)

chicken broth
2 big tomatoes chopped in small squares
small amount of olive oil (or whatever oil you prefer) or you can use a spray just so it wont stick
half an Onion chopped
potatoes ~1 to 2 per person depending on size (cut in cubes of around 1 inch)
Monterrey Jack cheese

In a pot heat up the oil. When hot put in the chopped tomatoes, let them heat up and release their juice then you can smash them. Add the chicken broth to that same pot enough for each person and the chopped onions. Let it boil then add the potato cubes. Let it cook until potatoe is done. Before serving add the cheese to each bowl and it will melt as you serve it. Takes around 30 minutes or less to make.

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Crock pot chicken and dumplings (Jaime-scootsmom)

4 chicken breasts
1 onion diced
4 carrots diced
4 celery diced
2 cans cream of chicken soup
1 box chicken broth
2 10 oz cans of refrigerated biscuit dough

Put chicken,onion,carrots,celery and soup in crock pot and pour in enough broth to cover. Cook on high 5-6 hours. 30 minutes before serving, tear biscuit dough into peices and add to pot.

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Crock pot ribs (Angela-JuneorJulyBaby?)

Cut up ribs into 4-5 rib chuncks. Place in crockpot. Add any kind of bottled BBQ sauce (regular flavor is best, even store brand!) enough so that the ribs are coated in the sauce and make sure there is some on the bottom of the crockpot. Cook on low for however long you are at work (we usually do about 9 hrs).

Ribs are falling off the bone tender and so yummy.

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Spicy chicken wraps (Angela-JuneorJulyBaby?)

Tortilla shells (I like the spinach ones, DH likes flour)
Bagged shredded lettuce (or make your own)
Diced tomatoes
Ranch dressing
Shredded cheese (cheddar or mexican blend work well)
Tyson's buffalo chicken strips

Cook 3-4 chicken strips in the oven as directed. Chop into tiny pieces. Add lettuce, chicken, tomatoes, and cheese to the middle of the tortilla. Add a little drizzle of ranch on the inside and roll up like a wrap. Voila- an entire meal in 20 min or so. Makes 4 wraps.

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Beef Barley Soup (Robin-Macky.)

1/4 cup vegetable oil (I always use olive oil and it's fine)
1/4 cup flour
1 1/2 lbs stewing beef, bite-sized chunks
1 large onion, finely chopped
2 cloves garlic,finely minced
1 tablespoon tomato paste
1/2 cup red wine
6 cups beef stock
1 teaspoon thyme
10 black peppercorns (I use 1/2 teaspoon freshly ground)
1 bay leaf (I like bay leaves so I use 2 or 3 dried ones)
2 carrots, sliced
1/2 cup barley

Something extra I add to the recipe:
2 cups canned diced tomatoes (or 2 lbs fresh, chopped)

Heat oil in a large saucepan over medium heat. Pour flour into a plastic bag, then add meat a bit at a time to coat it. Saute beef in batches until well browned. Transfer to a bowl. Saute onion in same pan until soft. Add garlic and saute briefly. Add tomato paste and saute until mixure turns a dark rusty colour (a couple of minutes). Deglaze the pan with the wine. Add beef, stock, thyme, peppercorns and bay leaf. Bring back to a boil, then reduce heat and simmer for 30 minutes. Remove any scum at the surface. Add carrots and barley and cook until tender, about 30 minutes.

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Slow cooker pork loin roast (Beverly-JJO_Mommy712)

1 pork loin roast (I bought boneless; would have preferred bone-in, but there wasn't any at the store)
Bottled BBQ sauce
Worcestershire sauce
2 carrots, peeled and cut into chunks
Baby potatoes (or regular ones, but I use baby ones b/c I don't have to peel and cut them. Just wash and throw 'em in! I used 8 baby new potatoes)

Cut 4-5 inch-deep slits in roast. Sprinkle roast with salt and pepper. Sprinkle with worcestershire sauce, making sure some gets in the slits.

Put 2 tablespoons of water into the slow cooker (to prevent it from sticking). Place roast in slow cooker. Pour in BBQ sauce on top of the roast, making sure plenty gets into the slits, and that there's some sauce in the slow cooker pot. (The recipe called for submerging the roast in BBQ sauce, but I think that's overkill! I just pour it onto the roast and make sure there's a small amount around it in the pot.) Put the carrots and potatoes around the roast.

Cook for 4-8 hours. I always choose 8 in the slow cooker. Half an hour before time's up, shred the meat and then put the lid back on and let it cook for the last half hour, shredded. (if you don't want to shred the meat, that's fine, too). Serve on rolls or as is, with veggies on the side.

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Slow cooker chicken (Donna-ocmommy)

4-6 chicken pieces (I usually use chicken legs, but you can use thighs or breasts)
Can of Cream of Mushroom soup
1 jar of medium - hot salsa, depending on your preference

throw everything together in the slow cooker, cook on low for 6 hours.

So simple, so good!!!!!

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Chili Dip (tink9702-Mel)

cream cheese - one block
Hormel chili - one can without beans (you could also use homemade chili)
1 1/2 cups shredded cheddar cheese
red pepper flakes

9x9 pan, spread cream cheese on bottom, spread chili on top of that, then cheese on top and sprinkle red pepper flakes. Bake on 350 for 15 to 20 minutes, serve with tortilla chips.

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Meatloaf (Nancy-lily0624)


* 2 lbs ground beef
* 1 lb ground pork
* 4 large eggs, lightly beaten
* 1 cup seasoned bread crumbs
* 1/2 cup finely chopped onion
* 1/4 cup finely chopped green bell pepper
* 1/4 cup finely chopped red bell pepper
* 2 tablespoons worcestershire sauce
* 1/2 teaspoon worcestershire sauce
* 1/2 teaspoon coarsely cracked black peppercorns
* 1/2 teaspoon coarse salt
* 1/2 cup ketchup
* 1 tablespoon brown sugar
* 1 teaspoon Dijon mustard

Preheat the oven to 350° F; lightly oil two 8-1/2 x 4-1/2" loaf pans.
In a large bowl, combine the beef,pork, eggs, bread crumbs, onion, green and red bell peppers, 2 tablespoons Worcestershire sauce, cracked peppercorns and salt just until well blended; do not over mix.
Divide the meat mix in half, shape into 2 loaves, and place in the prepared loaf pans. bake for 50-60 minutes, or until the internal temperature taken with an instant-read thermometer is 155°F.
In a small bowl, stir the ketchup, brown sugar, mustard and the remaining 1/2 teaspoon of Worcestershire sauce. brush the meatloaf with the ketchup mixture and bake for 10 minutes longer.
Remove meatloaf from oven and let stand for 10 minute before serving.

it's really easy and delicious.

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Mexican Lasagna (Christine-iwannabpreggo)

1.5lb extra-lean ground beef
2 cups 3 cheese mexicana cheese divided
3/4 cup salsa
6 flour tortillas

HEAT oven to 400ºF.
BROWN meat in large skillet; drain. Add 1-1/2 cups cheese; cook until melted, stirring frequently. Stir in salsa.
SPREAD 1/4 of meat mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; cover with 2 tortillas. Repeat layers twice. Top with remaining meat mixture and cheese; cover.
BAKE 35 min. or until heated through, uncovering the last 5 min.

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Chicken Enchiladas (Vanessa-vanessa23)

1-1/2 cups shredded chicken
4 oz. cream cheese
1/2 red pepper, chopped
4 green onions, sliced
1/2 tsp. cumin
1/4 tsp. salt and pepper
large corn tortillas
1 -1/2 cups mild salsa
shredded cheese

Mix chicken, cream cheese, red pepper, green onions, cumin and salt and pepper together.
Steam corn tortillas. Spoon chicken mixture onto corn tortillas. Place in greased casserole dish. Top with salsa and shredded cheese. Bake in 400F oven for 20 minutes.

Serves 4

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Chicken Parmiagiana (Vanessa-vanessa23)

4 to 6 boneless, skinless chicken breasts, trimmed and pounded flat
1/2 cup all-purpose flour
Salt & Pepper to taste
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup wine—white or red is fine
Three 14.5-ounce cans crushed tomatoes
2 tablespoons sugar
1/4 cup chopped fresh parsley (I used Fresh Basil)
1 generous cup freshly grated Parmesan cheese
Thin linguine (I used whole wheat)

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste.
Allow to cook for 30 minutes.

While cooking sauce, boil water and prep. noodles.

Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan (and mozzarella if so desired). Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley.
Serve immediately.

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Chicken Casserole (Beverly-JJO_Mommy712)

1 rotisserie chicken from the store (usually 3.5 lbs or so, but larger is fine too)
1 can cream of mushroom soup
1 bag mixed frozen vegetables (I usually go for the corn, carrots, peas and green beans mix, I think it's 12 ozs or something)
1 tube refrigerated biscuit dough
Salt and pepper
3/4 cup water

1. Preheat oven to 400 degrees.

2. Tear up the rotisserie chicken into strips. I usually just do it by hand (takes 10 mins, max). I'm not real precise about it -- just tear it off in chunks, making sure the chunks aren't too huge. I discard the skin to reduce the calories in the dish, but you could keep it, too, and throw it in if you want.

3. Put the torn-up chicken, soup, veggies and water into a 13x9 baking or casserole dish. Sprinkle with salt and pepper, and mix it all up.

4. Cover the dish with foil, then pop it into the preheated oven for 15 minutes.

5. Take out the casserole, uncover it, and arrange biscuit dough on top.* I usually use a tube with 10 biscuits. Put back in the oven, UNCOVERED, to bake 15 minutes more or until biscuits are golden brown. Then serve!

* A note about step 5. A few times, with the biscuit dough on top, the bottom of the biscuits were still doughy or soggy. So now I opt to bake the biscuits separately, on their own cookie sheet, in the last 11 minutes of the casserole baking. I just put it on a different rack than the casserole, and it's still just as convenient and tasty! So in this case, the casserole would simply bake for 30 minutes. When I slide the biscuit tray into the oven, though, I do take the foil off the casserole dish, so that it doesn't get too liquidy.

REALLY yummy!

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(Posted by Christine-iwannabpreggo)

Here is an awesome dessert recipe. I made this a few weeks ago and nearly ate them all myself.

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1/2 cup non-hydrogenated margarine, melted
1/2 cup milk
6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided
1 cup dry roasted peanuts, divided
1 cup KRAFT Smooth Peanut Butter

HEAT oven to 350ºF.
LINE 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan.
BAKE 10 min. Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts. Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts. Press gently into dough with spatula.
BAKE 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

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Slow Cooker Sausage Lasagna (tink9702-Mel)

1 lb Italian pork sausage, casings removed
1 lb ground beef (we use ground turkey)
1 medium onion, finely chopped
2 garlic cloves, minced
6 oz tomato paste
28 oz crushed tomatoes in puree
9 lasagna noodles
2 cups (8oz) part-skim mozzarella

cook sausage & beef/turkey over medium high in skillet, 4 to 6 minutes. add onion and cook until onion has softened 3 to 5 minutes. stir in tomato paste, then tomatoes. Bring to a boil and remove from heat.

Spoon 2 cups meat mixture into bottom of slow cooker. Layer 3 noodles (breaking to fit pot), 2 cups meat mixture, 1/2 cheese, repeat with two more layers. Refrigerate 1/2 cup cheese for topping at end

Cover slow cooker, and cook on low 4-6 hours. (though it only took us 3 :confused: ) sprinkle lasagna with 1/2 cheese and cover for 10 minutes then serve.

If you like cheese, I'd add more to the recipie and you can certainly add more veggies too or use fresh tomatoes.

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Salsa Chicken (Michelle-melloyellochelle)
2 chicken breasts
1 cup salsa
1 cup peach preserves (or jelly if you don't want the chunks)
Cheese, shredded (how much depends on how much you like)

Make the rice according to package.
Cut chicken up and cook on stove top.
Add salsa and peach preserves. Stir together and let it simmer a few minutes.
Put rice and cheese on tortilla. Then add salsa chicken. Wrap it up. And enjoy!

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Mostaccioli Mexicana (Michelle-melloyellochelle)

6 c. mostaccioli, uncooked
1 lb ground beef
1 c. diced green pepper
1 c. chopped onion
3 1/2 c. (2 15 oz cans) stewed tomatoes
3 c. (24 oz) picante sauce or salsa
shredded cheese, for garnish

Cook pasta according package; drain. Brown beef, onion, and green pepper in large saucepan; drain excess fat. Add tomatoes and picante sauce. Cook until thoroughly heated, stirring occasionally. Stir in hot, cooked pasta. Serve immediately. Garnish with cheese. 6-8 servings.

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Kuru Fasulye or White Beans on Rice (Michelle-melloyellochelle)

2 cups of cooked cannellini: white kidney: fazolia
even better dermason/whit beans(it's always tastier to use dried beans, but if you'll use canned beans do not forget to rinse them well) or 2 cans of those beans
3 tbsp olive oil or butter
1 tbsp tomato paste
2 onions, chopped
2 banana or red peppers, chopped
2 tomatoes, diced (If you want to use canned tomato, prefer petite diced one)
1-2 cup of water
1 tsp pepper flakes
1 tsp ground black pepper
2 tsp salt
dried chili peppers (only if you like spicy food)

-Soak beans in water over night and then the next day, boil them until soft OR pressure cook dried beans for 35-40 minutes OR use canned beans.
-Heat oil in a pot and sauté onion and pepper until soft: 7-8 minutes. Add tomato paste and stir for another 2 minutes.
-Pour in first beans, then tomatoes, and then water until the water level is 1/2 inch above the beans. Add salt, black pepper, and pepper flakes. Stir once or twice very gently (do not forget the beans are tender now and we don't want to smash them). If you will use dried chili peppers, place them on top. Cover and simmer on low for 25-30 minutes.
-Serve with rice, especially on top of rice. Turkish style white beans are awesome with pickled vegetables like white cabbage, cornichons, carrots, etc.

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Broccoli and Potato Soup (Jamie-Bear Family)

20 oz frozen or fresh broccoli - I used 16oz frozen b/c that's what the bags were at the store.
1 lb Velveeta cheese, cubed -
2 cups potatoes, cubed - Russets were on sale. I used more like 3.5 to 4 cups of potatoes
1 can cream of chicken soup
1 can cream of mushroom soup
4 cups water
*Bacon bits optional

Mix everything together in crockpot. Cook either on low for 4-5 hr or high for 1-2 hr.

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Cranberry-Pecan Tart (Stacey-Spacers)

This one has a very rich crust, and the filling is similar to a pecan pie with dried cranberries. I like to add a splash of Grand Marnier to the filling.

Crust: 4.5 ounces cream cheese, softened 6 ounces butter, softened 1.5 cup all-purpose flour Filling: 1 cup orange juice 1.5 cups dried cranberries, coarsely chopped 1.5 cups light brown sugar, packed 2 large eggs 2 tablespoons butter, melted 2 tablespoon cornstarch 2 teaspoon vanilla extract 1/4 teaspoon salt Zest of 1 orange 3/4 cup pecans, chopped Preheat oven to 325 degrees. Blend crust ingredients together. Press dough into a 10-inch loose-bottom tart pan. Cover with plastic wrap and chill until ready to fill.

Mix together the remaining ingredients, except the pecans, and stir well. You want it to be perfectly smooth. Add the pecans and cranberries and pour into the prepared tart pan. Make sure to get all the pecans & cranberries, but there might be a little extra sauce. Don’t fill it *too* full, or it will spill over & make a mess while baking. Put the tart pan on a baking sheet and bake for 45-55 minutes or until the crust is golden brown. The filling won’t be quite firm, but it will set up more as it cools.

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Cranberry Tart (Stacey-Spacers)

This one has an Italian-style crust (trust me, it's delicious!) and the filling is a custard with fresh cranberries.

1 1/4 cups flour 1/2 cup instant or finely-ground polenta 1 cup sugar 1 teaspoon salt Zest of 1 lemon 1 stick of cold butter, in small chunks 1 large egg 2 tablespoons extra virgin olive oil
1 teaspoon vanilla extractFilling: 3/4 cup sugar
1/2 cup light corn syrup 3 cups (12-ounce bag) fresh cranberries, picked over 1/2 cup heavy cream 2 tablespoons flour
3 large egg yolks
1 teaspoon vanilla extract
Pinch of salt Confectioners’ sugar (optional)
To make crust, combine flour, polenta, sugar, salt and lemon zest in a food processor and process to blend. Add butter and pulse until mixture resembles coarse sand. In a small bowl, beat together egg, oil and vanilla. Pour into food processor and pulse until a ball of dough forms, about 20 quick pulses. If necessary, sprinkle in a tiny bit water if mixture does not come together. Form dough into a disk and wrap in plastic. Chill at least 1 hour.
In a 3-quart saucepan, melt sugar over low heat. Stir in corn syrup and bring to a boil. Add cranberries and cook, stirring, about 2 or 3 minutes, until they begin to pop open. Pour cranberries into a large bowl and allow to cool for about half an hour.
Preheat oven to 350 degrees. Roll out dough and press it into a 10-inch loose-bottom tart pan. Keep dough refrigerated until you’re ready to bake it. Make sure the oven is at the correct temperature before proceeding, because you need to bake the tart immediately.
[FONT=Verdana]Whisk together cream and flour making sure there are no lumps, then add the egg yolks, vanilla and a pinch of salt. Pour over cranberries and fold together. Pour into tart shell, place pan on a baking sheet and bake about 40 minutes, until filling bubbles but is not yet firm, and pastry browns. Cool in pan before removing sides; if desired, dust with confectioners’ sugar.[/FONT]

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Chocolate & Cheesecake Cupcakes (Angela-JuneorJulyBaby?)

Cupcake portion: Buy a box of chocolate cake mix from the store.

Cheesecake filling: Combine 1 8oz package cream cheese (softened), 1 egg (at room temp is best, but cold will do), 1/3 cup sugar, 1 cup chocolate chips. Beat with mixer until everything is blended well together. I usually double this portion to make sure I have enough filling (I like lots of cheesecake filling in my cupcakes).

Mix cake mix as directed on box. Line cupcake tins with foil wrappers (the paper ones don't look as pretty). Pour a heaping tablespoon (I eyeball it) of cake batter in the bottom of the foil. Place a heaping spoonful of cheesecake filling and top with cake batter until the foil cup is halfway filled.

Bake in the oven at 350F for 30-35 minutes.

When I double the cheesecake filling this usually makes 24 cupcakes or close to it.

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Pumpkin Pie (Robin-Macky.)

2 cups pumpkin puree
2/3 cups brown sugar, firmly packed
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/3 teaspoon salt
3 eggs
160 ml tin of evaporated milk

Combine all ingredients well and pour into your favourite pie crust (properly prepared for an uncooked filling). Bake at 450˚F for 10 minutes, then 350˚F for an additional 40 to 45 minutes. Let cool and set before serving (you can warm up again if you like after, but we prefer cold with whipped cream). Note: I often double all the ginger, nutmeg and cloves if I'm having company I know like pumpkin pie spice (or I plan on eating the whole thing myself, lol).

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Wild Rice and Quinoa Pilaf With Toasted Pecans and Dried Cranberries (Beverly-JJO_Mommy712)

Makes 8 servings

2/3 cup wild rice
2/3 cup quinoa (I got it at Whole Foods, in the same aisle as the wild rice. I've seen it at some "regular" grocery stores, too. I'm sure Sprouts or Henry's or other farmers-market-type grocery stores -- not as expensive as Whole Foods -- would have it, too)
1/2 cup pecan halves, toasted*, then coarsely chopped
1/2 cup dried cranberries
1 bunch scallions, white and tender green parts, thinly sliced
1/3 cup coarsley chopped flat-leaf parsley (I hate parsley, though, so I skipped this)
1.5 tablespoons extra virgin olive oil
1.5 tablespoons cider vinegar
Freshly ground black pepper

Bring a kettle of water to a boil. (I use my electric kettle that plugs in and boils water in a minute.) Reduce the heat to low so the water stays hot. Place the wild rice with a generous pinch of salt in a small pan. Cover with hot water from the kettle to a depth of half an inch, and bring to a boil over high heat. Reduce the heat to low and cook gently, checking fequently and adding a splash or two of hot water as needed, up to a cup or so in total. The wild rice is done when the water has been fully absorbed and the grains are cracked and tender, about 40 minutes. Set aside to cool.

Meanwhile, place the quinoa in a small pan over high heat. Being careful not to burn the quinoa, shake and toss the grains frequently until they begin to pop and crackle rapidly, about 3 minutes. (This sounds kind of scary, at least it did to me, but it was really easy!) Remove the pan from the heat and allow to cool for a minute or two. With the pot lid in one hand, pour about 1/2 cup hot water from the kettle over the quinoa and cover the pot quickly, as the hot quinoa will erupt into a burst of spitting and splattering (again, sounds scary, but it's fine if you cover the pot!). When the bubbling action has subsided, pour additional hot water over the quinoa to a depth of half an inch and return the pan to low heat. Add a generous pinch of salt, cover and allow to cook gently, checking frequently and adding a splash or two of hot water as needed, up to a cup or so in total. The quinoa is done when the water has been completely absorbed and the grains are tender and fluffy, about 30 minutes. Set aside to cool.

In a large bowl, combine the wild rice, quinoa, pecans, cranberries, scallions and parsley. Stir in the olive oil and vinegar, and season with salt and pepper to taste. Serve lightly warmed or at room temp.

* To toast pecans, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully b/c they burn quickly.

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Broccoli and Cauliflower Casserole (Vanessa-vanessa23)


1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 pound cheese (recipe calls for processed but I only buy regular and I never use this much)
1 (10.75 ounce) can condensed cream of chicken soup ( I use cream of celery)
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350F.
In a large saucepan, melt butter and sauté onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
Bake in a preheated 350F oven for 30 minutes.

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Lemon Meringue Pie (Vanessa-vanessa23)

2 cups all-purpose flour
3/4 tsp. salt
1 cup Crisco
2 tbsp. ice water
1 egg
1 tbsp. vinegar

Combine flour and salt in a mixing bowl. Add Crisco and mix with pastry blender until uniform and resembling coarse oatmeal. Stir egg, water and vinegar together and pour contents onto flour mixture. Stir until the mixture is moistened. Divide the dough in half and place in the fridge to make rolling easier. Roll each ball to fit 9 inch pie plate. Prick pie shells with fort and bake at 425F for 12-15 minutes.

Lemon Filling

4 large lemons
3/4 cup cornstarch
10/4 cups water
4 egg yolks
1 cup sugar

Grate rind of one lemon and mix with juice from 4 lemons and cornstarch in a saucepan. Add 1/4 cup water and stir until smooth. Boil remaining water and pour onto cornstarch mixture. Bring mixture to boil on stove top, and simmer for 3 minutes until thick. Remove from heat and add egg yolks and sugar. Cool slightly and then spoon into pie shell.

Meringue Topping

8 egg yolks (you can use less but I love a huge meringue)
1 cup sugar
1/4 tsp. cream of tartar

Whisk egg whites until they form soft peaks. Add sugar and cream of tartar slowly. Spoon meringue over lemon filling and bake in 35oF oven for 15 minutes.

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Baked Sweet Potatoes with Caramelized Onions and Shaved Parmesan (Vanessa-vanessa23)

(Serves 6)

6 medium sweet potatoes - baked and then sliced

1 tbsp butter

4 large yellow onions

3 tbsp sugar

1 tsp coarse salt

¼ tsp fresh ground pepper

2 tbsp balsamic vinegar

½ cup shaved parmesan cheese

1. Preheat oven to 450

2. Bake potatoes until tender (about 45 minutes)

3. Meanwhile, melt butter in large skillet. Add onions, cook until soft (about 15 minutes).

4. Sprinkle with sugar, s&p, toss to coat.

5. Continue cooking on low heat to caramelize the onions (about 40 minutes).

6. Stir in balsamic vinegar, stir and remove from heat.

7. Layer potatoes in a serving dish. Top with onions and parmesan and serve immediately. (You can put them in the oven to keep them warm – cheese melts nicely over the potatoes when you do this)

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Posts: 550

Roasting Pumpkins (Robin-Macky.)

Wash well and cut pumpkin into large chunks, about the size of your open hand if you're using a large pumpkin. Just cut a small sugar/pie pumpkin in half or quarters. Remove the stem and blossom areas as well as the seeds (reserve and roast later) and stringy bits. Place flesh side down on foil-lined baking sheet (use the slide stuff if you have it). Bake at 400˚F for 30 minutes. Turn over and bake another 15 minutes. Adjust baking time if necessary based on the size and thickness of your pumpkin chunks; some might be done sooner and some might need a little longer. Let cool for about 30 minutes so you can handle it. Scoop flesh from the rind with a large spoon. Puree flesh in a food processor. (I've done this in a blender, too, but it doesn't work as well. If that's all you have, though, make sure to cut up the pumpkin into small pieces and do in small batches.) Pour puree into cheesecloth-lined colander and allow to drain for 30 to 60 minutes. Discard liquid. If you're going to freeze a large pumpkin harvest's worth for use later, portion in containers appropriate for the end use. I freeze in 2-cup portions because that's what I use for both pies and muffins.

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Old Fashioned Beef Stew (Robin-Macky.)

1 lb beef stew meat, well trimmed
2 tablespoons all-purpose flour
2 teaspoons vegetable oil
2 large yellow onions, thinly sliced (about 3 cups)
2 cups sliced fresh mushrooms
2 cloves garlic, minced
2 teaspoons tomato paste
2 cups beef broth
4 cups sliced carrots
2 medium russet potatoes, thinly sliced
1 cup one-inch green bean pieces
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley

Coat beef with flour, shaking off excess. In a large nonstick pot, heat oil over medium-high heat. Add beef and sauté until browned. Place on a plate.

Add onions and mushrooms to pot and sauté for about 6 minutes. Add garlic and saute, stirring for 1 minute. Pour off any fat. Return beef to pot. Stir in tomato paste, then broth. Add enough water to just cover. Bring to a boil. Reduce hat to low and simmer until beef is tender, about 1 1/4 hours. Skim off any foam.

Add carrots, potatoes and green beans. Cover partially and simmer until vegetables are cooked. In a small bowl, mix cornstarch and cold water. Stir into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

Note: It sounds like a lot of onions, but what happens is they cook down and mostly dissolve into the sauce. I think this is why it's so tasty without a bunch of spices. To help them break down more, I give them a head start sautéing before the mushrooms are added (wait until they're getting soft before adding the mushrooms). The fresh mushrooms also add flavour, so you cannot substitute canned in this particular recipe. Enjoy!

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Calzones!!! (Michelle-melloyellochelle)
Calzone/Pizza Dough
*From the Canadian kitchen of Hannah-Lee Lawrence in Ankara, Turkey*
1 packet of yeast (or 2 1/4 tsp)
1 cup warm water (between 100-110`F)
1 tsp sugar
1 tsp salt
2 tbsp oil
2 1/2 cups flour*

*any flour will do... I usually do 2 cups whole wheat, 1/2 cup white. but any amount of either works just as well. the more white flour, the less dense it tends to be. either way has its own perks!

Perheat oven to 425`F.
Whisk together the yeast in the cup of warm water, until all the yeast is dissolved. Allow it time to set - 5 to 10 minutes.
Mix dry ingredients together in a mixing bowl. When yeast is ready (should have some bubbles on top), mix the oil and yeast into the flour mix. Kneed the dough until it is well blended.
Cover the dough and put in a warm place to rise for 20-30 minutes. It should double in size. Say a prayer over it if needed! Placing it on the stove top is usually a great place for it to be... especially in the cold months.
After it has risen, punch it down. You can make one big pizza with it or separate it into 2-3 sections for calzones or personal pizzas (DH LOVES his pizza and I LOVE my calzone - and we can each get our own!). Flour your hands and the surface that you pat it out on. And build away!**
Bake in the oven for 10-15 minutes (?). This could vary, so just watch the dough until it is golden brown and when you flick the crust it sounds/feels hollow.

Calzone Filling
Also known as "Easy Chicken Cacciatore"
I made this on it's own once in Turkey. Wasn't too impressed with it on it's own. We made calzones one night and I just threw my leftovers into the calzone. And it was a hit!! Here's the full recipe link, and then here's what I usually do. Smile Enjoy!
I just!

1 onion
1 garlic clove (or garlic salt or powder)
1 green bell pepper
chicken meat, cooked and cubed
1 tomato
dried oregano

Cut chicken into small cubes and cook in a frying pan. Chop onions and add as much as you want to chicken. Chop green pepper and add as much as you want into chicken for the last 10 minutes or so. Add oregano and garlic whenever you want... probably before the onions or with the onions. I usually put some water in the pan to keep it all from sticking. For the last 5 minutes throw in some fresh tomatoes. Viola!

**Building the Calzone
If the chicken is too runny, it might make the dough rip when removing it from the cookie sheet. So I put the cheese down first to give it a buffer. Then I add the chicken mix. More cheese. And broccoli is delicious inside as well. More cheese! You "can" add the tomato sauce inside the calzone but it runs the risk of breakage again. So I prefer dipping.
After it is stuffed to your delight, fold it over, twist the crust, cover with a light sprinkling of cheese, and bake!

We used to make our own sauce too. But that's too ambitious for me these days! But we'd throw the extra tomatoes, peppers, and onions into the sauce. It was mmmm, mmmm good!


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Vermicelli with Chicken in Peanut Sauce (Robin-Macky.)
(clipped off a Catelli pasta box eons ago, but with my own modifications)

Serves 3 to 4 depending on appetites

3 boneless, skinless chicken breasts, sliced
1 large red pepper, sliced into strips
3 green onions, chopped (diagonally looks pretty)
vegetable or regular olive oil for sauteing

1 cup chicken stock
2 tablespoons each: liquid honey, soy sauce and corn starch
1/4 cup peanut butter

Cooked pasta
Chopped fresh parsley for garnishing

First, combine the sauce ingredients - stock, honey, soy sauce, corn starch and peanut butter. If you warm the chicken stock first and give it a stir here and there while you're chopping and sauteing the other ingredients, the peanut butter and honey will melt a little and incorporate easier.

Saute the chicken until done. Remove from the pan. Briefly saute the red pepper strips until tender crisp. Add the chicken back to the pan along with the green onion. Turn your heat down to medium low so your sauce won't thicken too quickly, then give the sauce a final stir and pour it over everything in the pan. Stir gently until thickened. If your dish is ready before the pasta is and gets too thick, you can add a splash of more chicken stock or water to loosen it up again. Serve over vermicelli (we use spaghetti) and garnish with parsley. Steam some broccoli or make up a salad on the side for more veggies. Smile

Variation: This is also good with thinly sliced beef. Replace the red pepper with a green pepper and slice a small regular yellow onion (top to bottom) into thin strips in place of the green onion. Substitute beef stock for the chicken stock and if you like, crunchy peanut butter for the smooth.

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16 oz. Farfalle pasta
1 c. heavy whipping cream (I use 5% or milk to cut down the calories)
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter (I use half this amount)
1 lb. bacon, crumpled** (again, I halve this amount)
1/2 c. shredded Parmesan cheese (must use the good stuff)
1 (12 oz) Lawry’s mesquite marinade with lime juice (I couldn't find this but I did find something similar by Knorr)

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple.

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top. This makes a lot of pasta - easily enough for six hungry adults, one toddler and leftovers! I'm not a huge fan of the leftovers though so I try to cut the recipe back a bit.

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Sauteed Chicken with Herbed Rosemary Rice (Alicia-ChristianMommy)

1 small bag of regular white rice
4 cups of chicken broth (I use bouillon cubes melted in water)
A stick of butter (not healthy) cut into cubes
Sliced white onion in thin rounds
Rosemary herbed seasoning (I use McCormick's Chicken Rub)

Heat oven to 350-375. Place butter scattered around in bottom of 9X13 glass casserole dish (Or is it 13X9). Add bag of rice evenly over the butter. Pour in 4 cups of broth and sprinkle GENEROUSLY the Rosemary herbed seasoning to cover top of rice mixture. Add the thin cuts of onion rounds over the top and cover with tin foil. It usually takes about an hour. Just watch until all liquid is absorbed and rice is fully cooked. Salt as desired.

Sauteed Chicken

All I do is take boneless skinless chicken breasts and cut into thin strips. I marinate them in Italian dressing for about 30 minutes to an hour. I pour a little olive oil in the skillet and start sauteeing a chopped onion, a green and red bell pepper for about 10 minutes or so...I like them soft. I then add about 3 (I love garlic) cloves of chopped garlic along with the chicken.....I add a little salt and pepper and sautee until chicken is done. It's really good!

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Sour Cream Fudge Cake (Robin-Macky.)

Preheat oven to 350 degrees. Grease two 8 x 2-inch (or 9 x 2-inch) round pans and line the bottoms with wax paper.

3 ounces unsweetened chocolate*

Sift together into a large bowl:
1 3/4 cups cake flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt

Add and beat on high speed for exactly 2 minutes:
1 cup sour cream
6 tablespoons unsalted butter, softened

Add the melted chocolate along with:
2 large eggs
1 teaspoon vanilla
1/4 cup hot water

Beat for exactly 2 minutes. Scrape batter into pans and spread evenly. Bake until a toothpick inserted into the centre comes out clean, 20 to 25 minutes. Let cool in the pans on a rack for 10 minutes. Slide a knife around the edge before inverting and peel off paper liners. Let cool right side up on the rack.

* Substitute for 3 squares unsweetened chocolate:
3 tablespoons butter plus 9 tablespoons cocoa

Strawberry Mousse

2 cups sliced strawberries
1/4 cup granulated sugar
2 tablespoons water
2 teaspoons unflavoured gelatin
1 cup whipping cream

In food processor purée strawberries with sugar until smooth. Pour into saucepan. Bring to boil, then reduce heat to medium and simmer, stirring occasionally, until reduced by on third and spoon drawn across bottom of pan leaves space that doesn’t fill in, about 30 minutes. Pour into bowl.

Meanwhile, pour water into small bowl; sprinkle gelatin over water. Let stand for 5 minutes. Add gelatin mixture to strawberry mixture and stir until melted. Refrigerate, stirring occasionally, until consistency of raw egg whites, about 20 minutes.

In separate bowl, whip cream. Fold about one third into strawberry mixture. Fold in remaining whipped cream.

Cream Cheese Frosting

1 1/2 sticks (12 tablespoons) butter
6 oz cream cheese
3 cups powdered sugar
1 1/2 teaspoon vanilla
Pink food colouring (optional)

Cream together and thin with a little milk until you get the consistency you want.

Assembling the cake

Take both sour cream fudge cakes and slice off the tops to level if necessary (save for taste testing). Slice each cake in half horizontally so that you have 4 layers. The bottom of one cake will be your bottom layer and the bottom of the other will be inverted and used as your top layer.

Put down your first layer on a nice serving plate or cake stand. Tuck strips of waxed paper under the edges, which will be removed after icing (they’re keeping your plate/stand clean).

Top first layer with half the strawberry mousse.

Place second layer and top with an appropriate portion of cream cheese frosting (not quite as thick as the mousse layer, but still decent).

Place third layer and top with remaining half of mousse.

Place last layer and press down on entire cake enough to bring both layers of mouse nicely to the edge of the cake. Make sure you’re level all around.

Apply good crumb coat all over cake with frosting. Refrigerate until firm.

Apply final layer of frosting. It’s easier to work with if the frosting is quite soft, but not too soft. Use the defrost function on your microwave if your frosting has been in the fridge and has firmed up too much. Use up all the frosting, leaving only enough to use for decorating if desired (I made a darker pink out of what was left to pipe the threes over Erin’s cake). Enjoy!

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Sweet and Sour Meatballs (Robin-Macky.)

1 lb extra lean ground beef
1/2 cup each finely chopped onion and green pepper
3/4 cup dry bread crumbs
1/2 teaspoon each salt and pepper
1 egg
1/4 cup milk

You can sauté the onion and green pepper to soften them before adding to the mix, but I personally add them raw because it's easier and we don't mind a little crunch. Either way... mix all above ingredients well in a bowl (best to do with your hands). Shape in balls (you should get about 30). You can either brown them in a large skillet now or bake them in the oven if you're like me and meatballs always fall apart in the pan for you. I bake them at 375˚F until done.

1/2 cup celery, chopped (or more to taste)
1/2 cup green pepper, chopped (or more to taste)
1 14-ounce tin of pineapple tidbits, drained with juice reserved for sauce
1 large fresh tomato, chopped (optional)

Combine sauce ingredients in a bowl or 2-cup measure.

1 10-ounce tin of beef broth
Juice reserved from tin of pineapple
2 tablespoons cornstarch
1/4 cup sugar
1 tablespoon vinegar
2 tablespoons soy sauce
1/4 teaspoon each ground ginger and garlic powder*

Stir up the sauce and set aside. In a large skillet, sauté green pepper and celery in a small amount of olive (or veg or canola) oil until tender-crisp. Add pineapple and tomato, if using, and sauté for a minute or so. Add cooked meatballs to the skillet and pour the sauce over the whole thing. Stir occasionally while sauce thickens. Serve over your choice of rice with additional veggies on the side if you like. (The photo shows brown rice and used the optional tomato.)

* By all means use fresh garlic and ginger if you have it - 1 teaspoon each. Sauté it with the veggies instead of adding it to the sauce.

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Tater tot casserole (Mary-marymoonu)

Spray 13x9 pan with nonstick spray
Line the bottom of pan with a single layer of tots
Cover tots with about 1.5 lb of browned ground beef (can put some chopped onions in too)
Coat with an 8oz bag of mild cheddar cheese
Mix 1 can cream of chicken with 1 can cream of mushroom soup and layer over the cheese
Put any extra tots on top to make it look cute

Bake at 375 for ~45 minutes.

It's probably not all that good for you, so may want to serve with some veggies.

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Tuna casserole (Kristy-kristycoulter1)

2 cans tuna
1 can cr of mushroom soup
1 package egg noodles
Fried Onions (like you would use with gr bean casserole)

cook noodles acording to directions on package. Mix with remaining ingredients and put in casserole dish. sprinkle additional fried onions on top. Cook at 350 for 30min or until heated all the way through.

Great with canned peas.

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[FONT=Arial]Chicken Fried Rice (Clare-Clarf)

3 large eggs
Salt and freshly ground pepper
Vegetable oil for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teasepoon of sesame oil*
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced
2 tablespoons soy sauce
Additional sliced green onions for garnish
  • Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn on to a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place one omelette on top of the other, fold and coarsely chop. Set aside.
  • In a medium bowl, toss chicken strips with the sesame oil; salt and pepper to taste.
  • Heat 3 tablespoons vegetable oil [FONT=Arial][FONT=Arial]over [/FONT][FONT=Arial]high [/FONT]in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more [FONT=Arial]vegetable [/FONT][FONT=Arial]oil [/FONT]and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in diced cooked egg. If desired, garnish with additional sliced green onions.[/FONT]
  • Makes 6 to 8 servings.
    *Available in the Asian section of most grocery stores.

    I also added a can of water chestnuts, baby corn, and some straw mushrooms for more flavor. It was really good and super easy to make.

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    Impossible Broccoli Pie (Clare-Clarf)

    2 10oz pkg frozen broccoli (but you can also use fresh and chop it up)
    8oz. Shredded Cheddar Cheese
    2/3 c chopped onion
    1 1/3 c milk
    3 eggs
    3/4 c Bisquick
    1/2 tsp. salt
    1/4 tsp. pepper

    Preheat oven to 400. Grease pie plate. Rinse frozen broccoli in cold water to thaw, and drain. Mix broccoli, 1 1/3 c of cheese, and onion in pie plate. Beat milk, eggs, and bisquick, salt and pepper, until smooth. Poor egg mixture into pie plate. Bake 30-35 minutes or until knife comes out clean. Top w/ remaining cheese. Bake 1-2 minutes longer, or until cheese is melted.

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    Hamburger, peas and noodles (Sarah-chickymomma)

    1lb hamburger
    1 pkg frozen peas
    1/2 - 1 pkg egg noodles

    brown the hamburger, spice as desired. Cook the peas and the noodles (I always add a little butter and salt to the noodles after they are cooked). Mix...viola!

    Easy, cheap and SOOOOO delicious!

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    Black Bean Tacos (Stacey-Spacers)

    Bell pepper, chopped
    Onion, chopped
    4 or 5 cloves of garlic, minced
    Cumin, about a tablespoon
    Oregano, about a tablespoon
    Chili powder, about a teaspoon
    3 cans of black beans, drained
    Salt & pepper to taste
    Corn tortillas
    Queso Fresca or Panela cheese, crumbled (substitute Feta if needed)
    Leaf lettuce, torn into small pieces
    Salsa (use my fresh salsa below, or your favorite jarred salsa)
    Lime wedges

    Heat a bit of oil in a skillet and saute the bell pepper, onion, and garlic until the veggies are soft. Add cumin, oregano, and chili powder and cook until fragrant. Add the black beans, season to taste with salt & pepper, and simmer until hot & bubbly. Meanwhile, warm the tortillas in a hot dry skillet. Allow 2 tortillas per taco unless they are very sturdy. To assemble (don't do this until you're ready to serve) top the tortillas with beans, cheese, lettuce, salsa, and a squirt of fresh lime. If you have leftover beans, make soup out of them the next day by adding some broth and chopped tomatoes.

    Fresh Salsa

    3/4 cup fresh cilantro leaves
    1 or 2 cloves garlic
    1 jalapeno, ribbed & seeded
    1/2 red onion
    4 or 5 Roma tomatoes
    Juice of 1/2 fresh lime
    Salt to taste

    Cut vegetables into half-inch pieces to ensure a uniform consistency. Combine cilantro & garlic in the bowl of a food processor and blend until finely chopped, scraping down sides as necessary. Add the remaining ingredients and "pulse" until coarsely chopped. Use within a day or two or it will get mushy & watery.

    Spanish Rice

    1/4 cup canola oil
    1 & 1/4 cups long-grain white rice
    1 cup chopped onion
    1/2 cup chopped red or green bell pepper
    14-ounce can of diced tomatoes with their liquid
    8-ounce can of tomato sauce
    2 cups vegetable broth (could substitute chicken or beef broth)
    1 teaspoon chili powder
    1/2 teaspoon salt (more or less depending on how salty your broth is)
    1/2 teaspoon cumin
    1/8 teaspoon pepper

    Heat the oil in a large saucepan, and saute the rice just until it starts to brown, stirring often. Add the onion & bell pepper and saute until the veggies are soft. Add the remaining ingredients and stir well. Bring to a boil, then reduce the heat to as low as possible, cover and simmer for about 30 to 40 minutes until the liquid is gone and the rice is very tender.


    I never make this the same way twice. Always start with 3 or 4 mashed avocados, but then use your imagination! Sometimes I add minced garlic & red onion, cumin, chili powder, and a bit of sour cream. Sometimes I add some jarred salsa. Sometimes I add a minced jalapeno, chopped tomatoes, and fresh cilantro. Whatever I have on hand or compliments the flavors of other things I'm serving. Play around, try different things, see what you & your family like. If you have leftover guacamole (as if! :roll: ) then put one of the avocado seeds down in it, and press some plastic wrap directly onto the surface of the guacamole, this will help prevent it from browning.

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    Black Bean Salsa/Salad (Jennifer-juniper.09)

    It's pretty healthy and you can do a ton with it. The measurments aren't exact...I just eye it and use more or less depending on how much I want, but I can give you the basics. Now that I've gotten it how I like it, I usually make a huge batch.

    black beans, 2 large (32 oz?) can
    pinto beans, 1 large can
    white beans, 1 small (16 oz) can (I use whatever white beans have the most fiber)
    Drain and rinse all canned beans and put in a large mixing bowl. I use canned beans because they have a better flavor and texture for this recipe. I have tried to soak dry beans overnight and use those to save money but the recipe turned out really bland.

    green and/or red bell peppers, 2 or 3
    red onion, 1 medium or large
    1 bag frozen corn (optional)

    Dice fresh veggies into small pieces and add to beans. If you decide you want corn (sometimes i use the corn and other times i'm not in the mood for it), rinse the frozen corn in luke water enough to thaw it without cooking it then add to the beans and other veggies.

    2 diced jalapenos, seeded and deveined unless you want it spicy (I like to keep some of the seeds in for a little spice)
    3-4 cloves of fresh garlic
    1 bunch of cilantro
    olive oil
    juice of 1 lime
    Blend the above ingredients in a food processor. I use the lime juice and just a bit of olive oil to make the mixture blend better. When its done, it will look like a green, soupy salsa. Add the mixture to the beans and veggies.

    Season the mixture with a ton of cumin, some mexican chili powder, a bit of salt to taste, the juice of another 3 limes and more olive oil. Stir well and its ready to eat or chill and eat later.

    I use this as a dip for tortilla chips, burrito filling with cheese, fresh tomato and avacado or as a topping for tostadas. You can fry a tortilla until its crispy and then top it with the bean mixture (heated up) and melt cheddar and monterey jack cheese on top of the beans then add fresh, cold veggies...not quite as healthy but awfully yummy. This is a good one to get creative with and it saves forever!

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    Hamburger Soup (Robin-Macky.)

    1 lb hamburger, the leaner the better
    1 medium onion, chopped
    1 large stalk celery, chopped
    2 cups diced raw carrot
    2 cups diced raw potato
    28 oz can diced tomatoes
    1 can tomato soup
    6 cups beef broth
    1/2 cup pearl barley
    2 teaspoons salt
    Pepper to taste
    2 tablespoons sugar
    1 tablespoon parsley flakes
    1 bay leaf
    1/4 teaspoon paprika, or to taste

    In a suitably-sized soup pot, scramble fry ground beef until thoroughly cooked. Remove from pot and drain and rinse if desired. Sauté onion and celery until they just start to soften. Add all remaining ingredients as well as the cooked beef back to the pot. Simmer, covered, for 1 hour.

    Last seen: 3 months 3 weeks ago
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    Posts: 550

    Wild Rice Soup (Robin-Macky.)

    2 tablespoons unsalted butter
    3 carrots, finely diced (about 1 cup)
    2 leeks, white and light green parts, finely diced (about 2.5 cups)
    2 celery stalks, finely diced (about 1 cup
    1/4 cup all-purpose flour
    2 quarts chicken broth
    3/4 cups wild rice
    1/2 teaspoon salt, or to taste (if you're using store-bought broth, you may not need any added salt at all)
    3/4 cup heavy cream, hot
    3 tablespoons dry sherry (you need this to make the recipe; I still use it when preggo because it's such a small amount, but if you're not comfortable with the idea, find a non-alcoholic version)
    1/4 cup minced chives
    3 tablespoons chopped parsley

    Heat the butter in a soup pot over medium heat. Add the carrots, leeks and celery. Cook until softened, about five minutes

    Reduce heat to low, add the flour and stir well. Cook gently, about three minutes, stirring constantly.

    Add the broth gradually, whisking well with each addition to eliminate flour lumps. Bring to simmer.

    Add the wild rice and salt, if using. Continue to simmer until the rice is tender, but still somewhat chewy, about 45 minutes.

    Stir in the heated cream and sherry. Season with salt. Serve garnished with chives and parsley.

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    Curried Roast Cauliflower Soup (Robin-Macky.)

    1 large cauliflower, cut into florets
    2 tablespoons regular olive oil (not extra virgin, smoke point too low)
    1 teaspoon salt (or more to taste)
    1 tablespoon butter
    3 onions, cut into thick slices
    1 1/2 teaspoons curry powder
    4 cups water
    2 cups chicken or vegetable stock
    2 tablespoons chopped fresh parsley
    1/2 cup heavy cream (optional)

    Preheat the oven to 450˚F. Spread the cauliflower on a baking sheet, drizzle with oil, and sprinkle with salt. Toss to combine. Roast until edges are brown, about 25 minutes.

    In a medium stockpot, melt the butter over medium heat. Add the onions. Cook, stirring frequently, until the onions soften (I do this slowly as if I were going to caramelize them, without going that far). Add the curry powder and cook for 1 minute more. Add the water and chicken broth. Add half of the cauliflower to the pot, reserving the rest. Cover and bring to a boil. Uncover, lower the heat, and simmer until all the vegetables are soft, about 5 minutes.

    Working in batches, purée the soup in a blender until smooth. If necessary, return to the pot to heat through. Chop up reserved cauliflower and stir into the soup along with the cream, if using. Taste and adjust for seasoning. Serve hot garnished with parsley.

    Notes: If using a mild curry spice, you may wish to add more (I would double it to 3 teaspoons if using a mild curry powder). Cut the curry powder in half if using a hot mixture for a crowd who’s not into curry.

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    Roasted Tomatoes (Mel - tink9702)

    1 T. sugar
    1 T. extra-virgin olive oil
    1/2 t. salt
    1/2 t. dried basil
    1/2 t. dried oregano
    1/4 t. ground black pepper
    4 lb. plum tomatoes, halved lengthwise
    cooking spray

    Preheat oven to 425F. Combine ingreidents, arrange tomatoes cut side up on a baking sheet coated with cooking spray. Roast for 45 minutes.

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    Slow Cooker Turkey Chili

    • 1 tablespoon vegetable oil
    • 1 pound ground turkey
    • 2 (10.75 ounce) cans low sodium tomato soup
    • 2 (15 ounce) cans kidney beans, drained
    • 1 (15 ounce) can black beans, drained
    • 1/2 medium onion, chopped
    • 2 tablespoons chili powder
    • 1 teaspoon red pepper flakes
    • 1/2 tablespoon garlic powder
    • 1/2 tablespoon ground cumin
    • 1 pinch ground black pepper
    • 1 pinch ground allspice
    • salt to taste



  • Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
  • Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
  • Cover, and cook 8 hours on Low or 4 hours on High.
  • lily0624's picture
    Last seen: 4 years 11 months ago
    Joined: 03/21/07
    Posts: 591

    this is so good!

    Slow Cooker Sweet & Tangy Chicken

    2 (18 ounce) bottles barbecue sauce
    1 (15 ounce) can pineapple chunks
    1 green bell pepper, chopped
    1 onion, chopped
    2 cloves garlic, minced
    8 boneless, skinless chicken breast halves

    In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
    Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
    Cover, and cook on Low for 8 to 9 hours.

    strawberryshortk86's picture
    Last seen: 4 years 3 months ago
    Joined: 04/29/09
    Posts: 126

    Flan / Caramel Custard(Dessert for those that have a real sweet tooth)

    1 cup white sugar
    3 eggs
    1 (14 ounce) can sweetened condensed milk
    2 cups of milk
    1 tablespoon vanilla extract

    1.Preheat oven to 350 degrees F (175 degrees C).
    2.In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a baking dish or mold, turning the dish to evenly coat the bottom and sides. Set aside.
    3.In the blender beat the eggs, condensed milk, evaporated milk, and vanilla all together until smooth. Pour the mixture into baking dish or mold. Cover with aluminum foil.
    4.Bake in preheated oven 45 minutes. You can remove the aluminum for the last 15 minutes. Let cool completely. After it cools you can refrigerate until you eat it.
    5.To serve, pass a knife around the edges to separete it from the baking dish and carefully invert on serving plate (when completely cool).