For all you chefs out there! About This Page:

[AKLRULZ]

Hey all - who is into cooking? I know EVERYONE likes food based on all the silly questions I've asked! [img]graemlins/yuma.gif[/img] Anyway, I grew up in a house where dad did a lot of cooking and I really enjoy it. What do you all think about sharing your ONE favorite recipe - I know it's hard to pick just one, but we could put together our favorites (go ahead and post one from The World if it's your favorite), paste them a Word document and viola...our very own Passporter Cookbook at our fingertips! Anyone game? I think it's a cool idea! If you're game, post your recipe and we'll see if we can get a good list going and then I'll give ya mine!

[ 05-08-2002, 10:20 AM: Message edited by: Dadtojbj ]

[DVC_Don]

I do a turkey dish that is terrific. I do 71.42857% of the cooking at our house. But, the recipe is at home. (hard to believe I'm at work, huh?) I'll look it up after 3. [img]graemlins/read.gif[/img]

[ 05-08-2002, 10:43 AM: Message edited by: Disnydad ]

[TINKN]

I'm a collector of easy but good recipes. The following is DH's favorite dessert. I'll admit I don't particularly care for it, but I make it for him anyway.

PEANUT BUTTER PIE

1 8” pie crust already baked or a graham cracker or chocolate crumb crust
1 18 oz. jar of peanut butter
1 8 oz. package of cream cheese softened
¾ cup of honey
1 8oz. tub of non-dairy whipped topping thawed
2 squares semi-sweet baking chocolate
½ tsp. vegetable oil

1. Beat together cream cheese and honey until well mixed. Stir in peanut butter; mix well.
2. Gently fold in whipped topping. Spoon into crust.
3. using a microwave, melt chocolate and vegetable oil in a glass, liquid measuring cup for 1 ½ minutes; drizzle over pie. Chill 4 hours.

[TINKN]

OK, now I see that the rules are just one, I may have to delete my previous post so that I can get a recipe for one of my favorites when I go home tonight.

[AKLRULZ]

Don't delete it! We'll throw rules out the window -- anyone who is interested in posting favorite recipes - plurual, singular, whatever -- go for it! I'll go ahead and give ya mine...this is an AWESOME and very unusual pizza. If you like spice, you'll LOVE it! [img]graemlins/yuma.gif[/img]

Spicy Thai Chicken (or Pork) Pizza

1 large pre made pizza crust (Boboli works great)
1/2 cup sesame oil
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons sugar
1 tablespoon minced garlic
1 teaspoon crushed red pepper
2 tablespoons pure olive oil
1 1/2 pounds chicken (or pork)
1 very large carrot cut julienne style
1 cup bean sprouts
1 package skim shredded mozzarella cheese
1 cup Italian fontina cheese

Combine sesame oil, peanut butter, soy sauce, sugar, garlic and crushed red pepper (use
more for spicier taste!). If the mixture is too thick, warm in microwave and blend
thoroughly.

Stir fry the meat with the olive oil in wok or large stir fry pan. Cube or shred and combine
with the sauce. Spread over the pizza crust and layer the cheese on top. Place the carrots
and sprouts over the cheese. Drizzle with olive oil and cook for 8-10 minutes (or until
cheese bubbles) at 450 degrees on a stone baking sheet.

Serving Suggestion: Prepare double sauce for dipping!

[ 05-08-2002, 11:41 AM: Message edited by: Dadtojbj ]

[sammycat699]

I game but I will have to learn how to post it. Another computer lesson. DS is the expert so I will ask him to help me.

[September]

That is a great idea!! Thanks, Steve.

I'll have to search through my stuff and come up with my favorites.

[DVC_Don]

OK, I'm home from work now. The dog has been walked, the new grass watered, laundry started & kids doing their homework. Time for you guys! [img]images/icons/grin.gif[/img]

Turkey Cacciatore (4 servings)

Need:
2 large turkey thighs, bone in
1 tablespoon olive oil
1/3 cup white cooking wine
1 cup sliced thin onion
10 oz sliced mushrooms
1/8 teaspoon each oregano, basil, salt, pepper & garlic powder. (I use more garlic)
1 can 14.5 oz of crushed tomatoes w/juice.
1 8 oz can tomato sauce.

Directions:
Halve the turkey thighs along the bone. Heat oil in large dutch oven (big pot) and brown both sides. Add wine and simmer until almost evaporated, scrape brown bits from bottom. Remove the turkey thighs and slice the meat off the bones and throw the meat and the bones back in. Stir in onion and mushrooms. Add in salt, pepper, garlic, oregano, basil. Cover and cook for 10 minutes at med high heat. Stir in tomatoes and juice and sauce. Cover and simmer 30 minutes on medium, or until turkey is tender.

Now this I like to serve over angel hair or vermicelli pasta. [img]graemlins/yuma.gif[/img] [img]graemlins/yuma.gif[/img]

Enjoy [img]graemlins/wavin.gif[/img]

[disneyknut]

Ooh.. I love cookbooks.... I've put together several.. one for my newsletter & one for our school.. They are my favorites...
I've now got to think of a favorite recipe.. Hmmm.. can I add an ethnic recipe that is a tradition in my family? I'll have to get my 'stuff' together & post some recipes

[Janet 46]

i'm looking for my spinach balls. Found 'em!

HOT SPINACH BALLS

1 package frozen chopped spinach
1 cup herb stuffing mix
1/2 large onion diced
1/4 cup plus 2 TBL melted butter
1 clove minced garlic
2 eggs
3/4 tsp thyme
1/4 cup Parmesan cheese
salt and pepper

Cook and strain spinach. Squeeze out all excess liquid.
Mix all ingredients together thoroughly. Chill for at least 2 hours.
Roll into 1 inch balls. Place on cookie sheet and bake at 350 degrees for 30-35 minutes until golden brown.

You can also freeze formed balls and store in plastic bags, then thaw and bake as above.

These are soooo yummy. I've used them as appetizers at X-mas parties and their always a hit.

[ 05-08-2002, 09:58 PM: Message edited by: Janet44 ]

[disneyknut]

Okay.. here's a couple favorite ( not the ethnic ones)

Artichoke Dip
1 can artichoke hearts (15 oz)
1/2 C Mayonaisse
8 oz cream Cheese
4 oz Shredded Mozzarella cheese
1 C fresh parmesan cheese
1 small clove garlic minced

Drain & chop artichokes. Add remaining ingredients & mix. ( I use a food prcessor for easy clean up) Pour into pretty baking dish. Pre-heay oven to 35o. Bake for 20-25 minutes. Stirring once after 10 minutes. Serve hot with crackers, pita bread, bagel chips or tortilla chips.

Another favorite...

Cap N' Crunch Chicken
(variation of Planet Hollywood version)
Milk
Eggs
Flour
Cap N Crunch cereal, crushed
Place chicken in flour first, then into mixture of milk & eggs. then coat well with cap n crunch cereal. Fry in oil until golden brown.. These can also be baked at 350 until meat juices run clear...

More to come later.. It's starting to thunderstorm here & I'm getting off the computer [img]images/icons/shocked.gif[/img]

[Shell_of_the_South]

This is our favorite treat:

"Frosty" Milkshake

1/2 gallon chocolate milk
1 medium cool whip
1 can sweetened condensed milk

Mix well, pour into ice cream freezer and freeze like homemade ice cream.

Note: This is just like a Wendy's Frosty. However, it is creamier than regular homemade ice cream, so your ice cream freezer won't cut off like it does when regular homemade ice cream is done. You have to check it along the way. But trust me, it is worth it! [img]graemlins/yuma.gif[/img]

[disneyknut]

Rain stopped... here's a couple more...

Sweet Kielbassy
1 lb kielbassy or smoked sausage
1 large onion sliced into rings
1 C brown sugar
2 C applesauce
Place kielbassy in large baking dish, bake at 350 for 1 hr. Mix brown sugar & applesauce together ( you can adjust this to your taste.. I usually add more brown sugar to make it a little darker/sweeter)
Remove kielbassy & cut into bite size pieces, drain excess fat. Return to pan & stir in applesauce mixture & onion rings. Reduce heat to 275 & bake for another hour..

Another one...

BOMB SANDWICHES

1-1/2 lb chipped ham ( chopped up)
1/2C miracle whip
3 heaping TBS pickle relish
8 oz shredded cheddar cheese
1 tsp yellow mustard
1 doz weiner buns
Mix all ingredients except buns in large bowl. Fill buns with mixture. Wrap sandwixh in foil. Lay on cookie sheet & bake at 350 for 15 minutes.

More later if you want... i've got TONS!!!!! [img]images/icons/tongue.gif[/img]

[Chrissi]

DH does most of the cooking in our house, but I do have my own recipes that he loves. So, I’ll give you his most asked-for recipe (Friends call us all the time for this one.) and my 2 dishes (the only things I cook and cook well).

Walt’s Melt-in-your-Mouth BBQ’d Boneless Country Pork Spare Ribs

2 lbs. Boneless Country Pork Spare Ribs
1 bottle Yuengling Light beer (Any premium light beer will do, though. Try Sam Adams Pale Ale.)
1 bottle any Honey BBQ Sauce
2 shots of any whiskey (We use Southern Comfort for its sweetness.)

As Walt says, this isn’t brain surgery. The ribs will come in fairly large cuts. We cut them down to regular rib-size pieces. Combine all ingredients in a gallon-size Ziploc bag and leave in the fridge to marinate overnight. Before grilling, parboil the mix on the stovetop in a saucepan. (These come out best on a charcoal grill, but we’ve had great success with them on our new gas grill with some woodchips for smoking.) Toss on the grill and continue basting with remaining marinade until they’re blackened (on a charcoal grill) or just done (on a gas grill). Serve with grilled corn on the cob or other grilled veggies like Portobello mushrooms, zucchini, and squash.

Chrissi’s Harvest Stew (not really a stew, but hearty and tasty)

2 cups precooked cheese tortellini pasta
1 large can V-8 (not the single-serving cans, the really big one)
2 cans whole peeled tomatoes
1 can chick peas (drained)
1 can small kidney beans (drained)
1 can peas
1 can corn
1 cup chopped carrots
1 cup chopped zucchini
1 cup chopped yellow squash
1 cup sliced button mushrooms
1 tbsp. minced garlic
1 tbsp. basil
1 tbsp. chives
1 tbsp. oregano
Salt & Pepper to taste.
You may need to add some additional liquid if it seems too thick. It depends on the size of the cans and the juice from the veggies. Keep some chicken stock on hand in case you need to thin it a bit.

Combine all ingredients in a large stock pot and cook until fresh veggies are done. I’m obviously no Julia Child so I don’t list the size of most of the cans. Just use as much or as little as you like. Again, this is not brain surgery!

Chrissi’s Garlic Rosemary Chicken

2 boneless skinless chicken breasts
1 head of garlic, all cloves peeled
2 tbsp. olive oil
1 tsp. dried rosemary

Cut half a dozen or so slits in each chicken breast. Place each chicken breast on a piece of aluminum foil. Stuff each slit with one or two cloves of garlic. Drizzle olive oil over the chicken then top with rosemary. Fold foil up over the chicken and seal them inside the foil pocket. Packets can be grilled or baked in the oven at 400 degrees or so until done. Serve with wild rice and a veggie.

I have no idea how many servings you’ll get out of the first 2 recipes. We love leftovers and never bothered figuring out how many servings are in each recipe. Suffice it to say. we eat leftovers for a day or two after making the ribs and stew.

[SMG]

I LOVE recipes!! Great idea! Here's a few of mine:

SAUSAGE CHEESE TARTLETS

1 lb Sausage (I use Owen's HOT)
1 1/2 C. Sheredded Monterey Jack/Cheddar Cheese
1/4 - 1/2 Package Ranch dressing mix
1/2 Sm. Can Chopped Black Olives
1/4 C. Chopped Red Bell Pepper
2-3 Cans of FLAKEY Hungary Jack Buscuits

Brown sausage, olives, pepper and let cool some. Add cheese. Mix.
Spray Mini muffin pan(s) w/Pam. Preheat oven to 350.
You will need to pull apart buscuits into 4 or 5 layers. Put a layer into mini muffin pan and fill 2/3 of the way w/ sausage mixture. Bake for approx. 10 minutes.
These are wonderful for brunch or for appitizers. I've also substituted the blk. olives and red peppers w/ chopped onion and it's good that way too.

BUTTER FINGER PIE

8 oz Tub of Coolwhip
5 Butterfinger bars
1 Graham Cracker pie crust

Thaw Coolwhip. Put candy bars in a big ziplock bag and hit lightly w/a hammer to chop them up (you may have a better method), add to cool whip, stir, and spread in pie crust. Freeze. Serve from freezer.
SOOOO easy and my family LOVES it!

[ 05-08-2002, 09:59 PM: Message edited by: SMG ]