eeneR 3 #1 September 19, 2006 Ok gang, im looking for some yummy recipes to cook. Prefer stuff with a bit of spice and/or flavor. What do you have for me Also this is me cooking for one (unless any fine gentleman would care to join me). She is not a "Dumb Blonde" - She is a "Light-Haired Detour Off The Information Superhighway." eeneR TF#72, FB#4130, Incauto Quote Share this post Link to post Share on other sites
AggieDave 6 #2 September 19, 2006 Ok, as with just about everything I cook, I don't really use a recipe, so you'll have to use your imagination. This is just copied and pasted from an IM conversation I had with a friend yesterday about a meal I cooked last week. Bare with the crappy IM writting style and lack of sentence structure. start off w/ two packs of the fridge packs of tortellinis, and a very nice jar of sauce get a good merlot or shiraz as well cook the sauce down slightly in a pot with about 1/2 cup of wine put the tortillini in a pirex type oven pan, square, dashes of olive oil and balsalmic vinigear then cover completely with the sauce that you cooked down slightly now completely cover the top of the sauce and such with a thick layer of shredded motzerella cheese put in a preheated oven at 375F for about 30minutes with tin foil lid I did that for 25 minutes then put slices of fresh tomatos on top of that for the last 5 minutes as well as freshly shredded parmasen (sp?) cheese total prep and cook time is about 45 minutes and it'll be the best meal you eat that week--"When I die, may I be surrounded by scattered chrome and burning gasoline." Quote Share this post Link to post Share on other sites
eeneR 3 #3 September 19, 2006 Ohh nice Dave!! Those pre-packaged Tortolini kick ass. Thanks to a friend, I learned this one....with slight modification Tortilini Quartered Artichoke hearts Diced tomato Fresh parmesian/romano cheese ground white pepper fresh garlic olive oil... MMMMM You can very if you want a fattening version and add alfredo sauce too. But alone that is damn good stuff.She is not a "Dumb Blonde" - She is a "Light-Haired Detour Off The Information Superhighway." eeneR TF#72, FB#4130, Incauto Quote Share this post Link to post Share on other sites
Lindercles 0 #4 September 19, 2006 Man, you really do like that recipe, huh? That's the same one you pitched to me at the DZ! BTW, I stilll haven't tried it, despite the fact that I pretty routinely keep all the ingredients. I'll work on that. Quote Share this post Link to post Share on other sites
adventurechick 0 #5 September 19, 2006 Ingredients: margarine, 2 Tbsp of onions, roma tomatoes, pre-cooked grilled chicken slices, zucchini, mozz. cheese, parmesian cheese, oregano, salt/pepper, and parsley. In skillet, melt butter and saute zuchinni and onions After both are cooked well, throw in the pre-cooked chicken slices. Add in some oregano, parsley, salt and pepper. Then add mozz. cheese, fresh parmesian, and the sliced tomotoes. Do not cook too long, because the tom. may get soggy. Mix it all together and voila... wonderful dinner and easy. PMS #449 TPM #80 Muff Brother #3860 SCR #14705 Dirty Sanchez #233 Quote Share this post Link to post Share on other sites
AggieDave 6 #6 September 19, 2006 Quote Man, you really do like that recipe, huh? That's the same one you pitched to me at the DZ! Its my favorite home made italian type dish. Its incredibly simple to make and it tastes like a god of cooking made it. Its not the only thing I can cook, though, its just one of my favorite things to cook.--"When I die, may I be surrounded by scattered chrome and burning gasoline." Quote Share this post Link to post Share on other sites
Icon134 0 #7 September 19, 2006 if you have a cast iron skillet you can make blackened tuna or salmon. you can buy cajun seasoning in the store but this stuff is sooo much better... 2 tablespoons paprika 1 tablespoon + 2 teaspoons kosher salt 2 tsps onion powder 2 tsps garlic powder 1 tsp cayenne pepper 1 1/2 tsp white pepper 1 1/2 tsp black pepper 1 tsp dried thyme 1 tsp dried ginger 1 tsp ground cumin Heat a cast iron skillet until a water dropplet starts to jump. lightly coat the fish with canola oil, and then dredge it in the seasonings (then shake off the excess) spritz the pan with a bit of oil right before adding the fish. cook a 1" thick steak for about 2 minutes on each side. (if you like it to be a bit more cooked on the inside remove the pan from the heat and cover loosely with foil giving it another minute or so on each side.) you can also use this seasoning for other cooking... Livin' on the Edge... sleeping with my rigger's wife... Quote Share this post Link to post Share on other sites
normiss 898 #8 September 19, 2006 mmm...spicy! http://www.pepperfool.com/ http://www.recipezaar.com/recipes/spicy http://www.fiery-foods.com/rbase/default.asp http://recipes.epicurean.com/asc_results.jsp?title=Spicy just a few of my favs to use...the internet is an amazing recipe book! Quote Share this post Link to post Share on other sites nanook 1 #9 September 19, 2006 One of my recipes, if you like complexity: Nanook's Wellingtons. 1/2 onion, chopped 2 TBS. shallots, chopped 1/4 cup chopped mushrooms 1 8-10 oz Tenderloin 1 sheet of pastry dough (not Phylloh) 1 cup heavy cream 1/4 cup red-wine vinegar Peppercorns 1-2 tbs of Brown sugar. 1/2 can Goose Pate(optional) Extra Virgin Olive Oil Pinch of Rosemary Preheat oven to 425 F Sautee with a small amount of Olive Oil and Five peppercorns; onion, 2 Tbs. shallots, and mushrooms for about a minute. Stir in Pate if desired then immediately remove from heat and cool. In another pan, brown both sides of Tenderloin and let cool.(if you want the meat well done in the end, cook it to medium at this point). Cut a square of pastry dough that will cover the meat in its entirety without overlapping too much. Spread cooled onion/shallot/mushroom mixture over pastry, place meat in the center of pastry and bring the four corners over and around the meat to meet at the top. Pinch four corners together and turn upside down onto cookie sheet and place in oven till pastry turns light brown. Sauce: In a saucepan, Add 1 Cup of heavy cream and the red-wine vinegar and brown sugar and Rosemary. Simmer mixture in low heat till it's reduced by one half. Do Not Let it Boil!_____________________________ "The trouble with quotes on the internet is that you can never know if they are genuine" - Abraham Lincoln Quote Share this post Link to post Share on other sites DavidST 0 #10 September 19, 2006 1 lbs of hamburger Hamburger helper of your choice As a general rule, the better it felt when you said it, the more trouble it's going to get you into. Quote Share this post Link to post Share on other sites jlmiracle 7 #11 September 19, 2006 1 1/2 lb hamb, couple eggs, cracker crumbs, (I put some dry oinion soup mix in too) flatten that out on tin foil, on top layer with deli ham, & shredded mozzerella & swiss cheese; at one end place some chopped mushrooms & roll up starting at the end with the mushrooms. Wrap in the tin foil, bake 350 for 45 min. open the top of tin foil & bake another 15 min. Very yummy!judyBe kinder than necessary because everyone you meet is fighting some kind of battle. Quote Share this post Link to post Share on other sites Join the conversation You can post now and register later. If you have an account, sign in now to post with your account. Note: Your post will require moderator approval before it will be visible. Reply to this topic... × Pasted as rich text. Paste as plain text instead Only 75 emoji are allowed. × Your link has been automatically embedded. Display as a link instead × Your previous content has been restored. Clear editor × You cannot paste images directly. Upload or insert images from URL. Insert image from URL × Desktop Tablet Phone Submit Reply 0
nanook 1 #9 September 19, 2006 One of my recipes, if you like complexity: Nanook's Wellingtons. 1/2 onion, chopped 2 TBS. shallots, chopped 1/4 cup chopped mushrooms 1 8-10 oz Tenderloin 1 sheet of pastry dough (not Phylloh) 1 cup heavy cream 1/4 cup red-wine vinegar Peppercorns 1-2 tbs of Brown sugar. 1/2 can Goose Pate(optional) Extra Virgin Olive Oil Pinch of Rosemary Preheat oven to 425 F Sautee with a small amount of Olive Oil and Five peppercorns; onion, 2 Tbs. shallots, and mushrooms for about a minute. Stir in Pate if desired then immediately remove from heat and cool. In another pan, brown both sides of Tenderloin and let cool.(if you want the meat well done in the end, cook it to medium at this point). Cut a square of pastry dough that will cover the meat in its entirety without overlapping too much. Spread cooled onion/shallot/mushroom mixture over pastry, place meat in the center of pastry and bring the four corners over and around the meat to meet at the top. Pinch four corners together and turn upside down onto cookie sheet and place in oven till pastry turns light brown. Sauce: In a saucepan, Add 1 Cup of heavy cream and the red-wine vinegar and brown sugar and Rosemary. Simmer mixture in low heat till it's reduced by one half. Do Not Let it Boil!_____________________________ "The trouble with quotes on the internet is that you can never know if they are genuine" - Abraham Lincoln Quote Share this post Link to post Share on other sites
DavidST 0 #10 September 19, 2006 1 lbs of hamburger Hamburger helper of your choice As a general rule, the better it felt when you said it, the more trouble it's going to get you into. Quote Share this post Link to post Share on other sites
jlmiracle 7 #11 September 19, 2006 1 1/2 lb hamb, couple eggs, cracker crumbs, (I put some dry oinion soup mix in too) flatten that out on tin foil, on top layer with deli ham, & shredded mozzerella & swiss cheese; at one end place some chopped mushrooms & roll up starting at the end with the mushrooms. Wrap in the tin foil, bake 350 for 45 min. open the top of tin foil & bake another 15 min. Very yummy!judyBe kinder than necessary because everyone you meet is fighting some kind of battle. Quote Share this post Link to post Share on other sites
