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Thread: Recipe Thread

  1. #481
    Join Date
    Sep 2002
    Location
    Kentucky, LAND OF THE EASILY AMUSED
    Posts
    24,774
    I have been craving lasagna for the last month and a half.

    I saw this recipe on the web and tried it.


    http://www.kitchendaily.com/recipe/b...lasagna-141256

    I made a few changes to the recipe- I added some sliced mushrooms, thinly sliced zucchini and ricotta cheese.

    It was easy, fairly quick to put together and pretty tasty.

    I would add a touch of Italian seasoning to the sauce. The canned stuff was kind weak.

    have fun.
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  2. #482
    Join Date
    Feb 2002
    Location
    Kansas, USA
    Posts
    20,510
    I tried a new recipe yesterday. I like it a lot. It's called:
    Cranberry Salad

    One 8 oz can crushed pineapple - drained
    one can whole berry cranberry sauce - I used this but and going to make it with the jelled type next time as I don't care for the seeds.
    2 cups mini-marshmallows
    2 cups whipped topping - I used half of an 8oz container - thawed

    mix the cranberry sauce and pineapple together, add the marshmallows. Then fold in the whipped topping.
    Chill for 2 hours before serving.

    If you add chopped walnuts, it would taste just like a dish my step mom made for Thanksgiving every year. I like it either way but better without them.
    No matter what anyone does, someone some where will be offended some how!!!!
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  3. #483
    Join Date
    Mar 2005
    Location
    Usually in my own little world...
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    4,875
    Spaghetti Pie

    http://www.recipe.com/spaghetti-pie-1/

    I made this last night and it turned out awesomely good. I'm doing low carb so I used Dreamfields low carb spaghetti.

    I used a whole egg instead of egg whites and ricotta cheese instead of cottage cheese because that is what I had in the fridge.

    I didn't have any mushrooms or green peppers so I didn't put them in. I used a can of fire roasted diced tomatoes instead of the tomato sauce and sort of smashed them down a bit.

    I had leftovers for lunch today and it was even better than last night.

    Sort of fun to make too.

  4. #484
    Join Date
    Nov 2000
    Location
    Never has the Last word.
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    14,282
    http://allrecipes.com/Recipe/Sour-Cr...he/Detail.aspx

    I have made this twice and its turned out awesome both times. I subbed spinach for green pepper and added an extra egg. And used a deep dish pie crust. Definately one I will keep going back too.
    Keeganhttp://www.dogster.com/dogs/256612 9/28/2001 to June 9, 2012
    Kylie http://www.catster.com/cats/256617 (June 2000 to 5/19/2012)
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    "we as American's have forgotten we can agree to disagree"
    Kylie the Queen, Keegan the Princess, entertained by Kloe the court Jester
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  5. #485
    Join Date
    Nov 2000
    Location
    Never has the Last word.
    Posts
    14,282
    and I've made this too -
    its good and convenient and can be made to suit your taco taste. I cheated and used the Steam fresh rice bags the first time I fixed it.

    http://thepioneerwoman.com/tasty-kit...co-ricee2809d/
    Keeganhttp://www.dogster.com/dogs/256612 9/28/2001 to June 9, 2012
    Kylie http://www.catster.com/cats/256617 (June 2000 to 5/19/2012)
    Kloe http://www.catster.com/cats/256619
    "we as American's have forgotten we can agree to disagree"
    Kylie the Queen, Keegan the Princess, entertained by Kloe the court Jester
    Godspeed Phred you will be missed more than you ever know..

  6. #486
    Join Date
    Oct 2005
    Location
    Illinois, USA
    Posts
    24,720

    Philly cheese steak

    One of the finalists on "Next Food Network Star" yesterday made a Philadelphia cheese steak sandwich wrapped in a burrito. It looked delicious- gooey, messy, and yummy

    Which got me thinking: What's on a Philly cheese steak sandwich besides the steak? (Bell pepper? Onion? Tomato? I think I'd like it with a slice of tomato under the melted cheese.) What kind of cheese do you usually find on the sandwich-- is it cheese whiz or can I use real cheese? Do you toast the roll first? Is it on a hoagie roll, or can I make it with good Chicago Italian bread? Do they use a meat cutter to get the steak that thinly sliced? The finalist's wrap looked really good to me and I think it would be easy to prepare, but I'd also like to have it as a traditional sandwich some time.

    I'll just be over here in the kitchen making... Chicago style hot dogs! I know what to put on those!

    Thank you,
    elyse
    Yikes! I've been Boo'd ... right off of the stage!
    Aaahh, I have been defrosted! Thank you, Bonny and Asiel!
    Brrrr, I've been Frosted! Thank you, Asiel and Pomtzu!


    "That's the power of kittens (and puppies too, of course): They can reduce us to quivering masses of Jell-O in about two seconds flat and make us like it. Good thing they don't have opposable thumbs or they'd surely have taken over the world by now." -- Paul Lukas

    Cassie's Catster page: http://www.catster.com/cats/448678

  7. #487
    Join Date
    Jun 2002
    Location
    North Wales, UK.
    Posts
    11,882
    A favourite.

    Warm asparagus and potato salad

    Ingredients
    600g new potatoes, halved or quartered, depending on size
    1 bunch asparagus, trimmed and cut into short lengths
    5tbsp olive oil
    1tsp clear honey
    2tbsp cider vinegar
    1tsp Dijon mustard
    ˝ bunch spring onions, trimmed and sliced diagonally
    4 large free-range eggs
    1 packet baby gem lettuces
    50g Parmesan shavings

    Steps
    Boil the potatoes for 15-20 minutes or until tender. Drain and put in a large bowl.
    Add the asparagus to another pan of simmering water and simmer for 5 minutes. Drain and add to the potatoes.
    Whisk the oil with the honey, vinegar and mustard, then season. Add the spring onions to the warm potatoes and asparagus. Pour on the dressing and mix gently.
    Poach the eggs. Divide the baby gem lettuce between 4 plates. Pile the asparagus, potatoes and spring onions on top, and add an egg and Parmesan shavings to each.

  8. #488

    Tartar Sauce

    Please make Homemade Tartar sauce

    1 cup mayonnaise
    2 finely chopped dill pickles
    1 finely chopped sweet gherkin
    2 or up to 5 sweet pickled onions
    1 tsp of dill weed (fresh is good) dry will do
    1/4 tsp. onion pwdr.
    1/8 tsp garlic pwdr.
    squeeze of fesh lemon to taste

    This is so excellent ya gotta taste it. I can never eat store bought Tartar sauce cuz it's very unpleasant. xoxox

  9. #489
    Join Date
    Jun 2000
    Location
    Waltham, MA, USA
    Posts
    35,974
    Tried a new experiment the other day that came out so yummy, I figured I should share it! This serves one, but you can scale it up or down according to your needs, it was just such a yummy combination of flavors that worked well!

    Tarragon Chicken and Asparagus
    Take a chicken breast - or whatever chicken part you want, and sprinkle it with salt, pepper, and then liberally with tarragon on each side. Place in a greased dish, and bake in a 350-degree over for 20 minutes or so (depending on how thick the chicken is, I use a boneless skinless breast, so 20 minutes will do fine.

    Set a pan of water to boil. I used a bow tie pasta, but any pasta that takes less than ten minutes is fine.

    While the water is heating, wash your asparagus, enough stalks, your choice, I did about 7-8, I think, and snap it into about one-inch chunks. Discard the bottoms, and set the top pieces aside. When the water is boiling, add your asparagus except for the tops. Set the timer for 7 minutes, you can add your pasta at whatever point you need.

    Meanwhile, in a bowl, dump about 2 tablespoons of cream, a teaspoon or more of tarragon, and about a half cup or more of shredded Parmesan - depending on how cheesy you like your pasta. Cut the cooked chicken breast into bite-sized pieces, add that to the bowl.

    When the timer goes off, add the tips, and reset the timer for 3 minutes. At this point, test, and your asparagus should be done, as well as your pasta. Strain, dump into the bowl, and stir it all together.

    Add more salt and pepper as desired, if desired - depends on your personal taste, and how salty that particular Parmesan is - the stuff I had was a really good one that was naturally salty, so I didn't need much more.

    Then enjoy! It was a nice combination - the asparagus and chicken and tarragon all played off each other quite nicely!
    I've Been Frosted

  10. #490
    Join Date
    Apr 2005
    Location
    Vicenza, Italy
    Posts
    5,537
    Hey guys, If any of you are on facebook and want to join a recipe exchange page check out this one. You can request recipes or post your own. I have posted several myself.


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    Lilith & Vixen, taken too soon. I love you always.


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  11. #491
    Join Date
    Dec 2001
    Location
    Copenhagen, Denmark - GMT+1
    Posts
    14,752
    Karen, that one sounds yummy, and easy. I must try it!
    Randi



    "I don't know which weapons will be used in the third World war, but in the fourth, it will be sticks and stones" --- Albert Einstein.


  12. #492
    Join Date
    Oct 2005
    Location
    Illinois, USA
    Posts
    24,720

    Blueberry slump

    There's been a conversation in Thursdays (#546) about blueberry slump. I thought it might be like a brown betty, but it's not. I found this on Taste of Home Web site.

    Ingredients

    •3 cups fresh or frozen blueberries
    •1/2 cup sugar
    •1-1/4 cups water
    •1 teaspoon finely grated lemon peel
    •1 tablespoon lemon juice
    •1 cup all-purpose flour
    •2 tablespoons sugar
    •2 teaspoons baking powder
    •1/2 teaspoon salt
    •1 tablespoon butter
    •1/2 cup milk
    •Cream or whipped cream, optional

    Directions
    •In a large heavy saucepan, combine the blueberries, sugar, water, lemon peel and juice; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
    •Meanwhile, in a large bowl,combine the flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Add milk quickly; stir until moistened.
    •Drop dough by spoonfuls onto berries (makes six dumplings). Cover and cook over low heat for 10 minutes. Do not lift lid while simmering. Spoon dumplings into individual serving bowls; top with sauce. Serve warm with cream or whipped cream if desired. Yield: 6 servings.
    Yikes! I've been Boo'd ... right off of the stage!
    Aaahh, I have been defrosted! Thank you, Bonny and Asiel!
    Brrrr, I've been Frosted! Thank you, Asiel and Pomtzu!


    "That's the power of kittens (and puppies too, of course): They can reduce us to quivering masses of Jell-O in about two seconds flat and make us like it. Good thing they don't have opposable thumbs or they'd surely have taken over the world by now." -- Paul Lukas

    Cassie's Catster page: http://www.catster.com/cats/448678

  13. #493
    Join Date
    Jun 2000
    Location
    Waltham, MA, USA
    Posts
    35,974
    Cool, I wonder if this is the one Lady's Human found? We expect reports back ...
    I've Been Frosted

  14. #494
    Join Date
    Oct 2005
    Location
    Illinois, USA
    Posts
    24,720
    A question for bakers. I have a cookie recipe that uses cake flour. So I have a box of Swans Down cake flour on hand that is almost full, except for what I took out for cookie dough. Should I keep it at room temperature, or should I refrigerate or freeze it? Does flour "go bad"? It's my mom's recipe and we usually make a batch for Christmas. I made them for a shower, so I'm now the lucky owner of this nearly-full box of cake flour. I am not a good baker - Pillsbury slice-and-bake is more my style. Maybe I'll just take the whole box over to my mom. I'm sure I won't be using cake flour anytime soon.
    Yikes! I've been Boo'd ... right off of the stage!
    Aaahh, I have been defrosted! Thank you, Bonny and Asiel!
    Brrrr, I've been Frosted! Thank you, Asiel and Pomtzu!


    "That's the power of kittens (and puppies too, of course): They can reduce us to quivering masses of Jell-O in about two seconds flat and make us like it. Good thing they don't have opposable thumbs or they'd surely have taken over the world by now." -- Paul Lukas

    Cassie's Catster page: http://www.catster.com/cats/448678

  15. #495
    Join Date
    Jun 2000
    Location
    Waltham, MA, USA
    Posts
    35,974
    Quote Originally Posted by cassiesmom View Post
    A question for bakers. I have a cookie recipe that uses cake flour. So I have a box of Swans Down cake flour on hand that is almost full, except for what I took out for cookie dough. Should I keep it at room temperature, or should I refrigerate or freeze it? Does flour "go bad"? It's my mom's recipe and we usually make a batch for Christmas. I made them for a shower, so I'm now the lucky owner of this nearly-full box of cake flour. I am not a good baker - Pillsbury slice-and-bake is more my style. Maybe I'll just take the whole box over to my mom. I'm sure I won't be using cake flour anytime soon.
    It can be kept at room temperature, as long as it in a dry place. Doesn't "go bad" I have never had that happen, and I only use it every couple years, probably!
    I've Been Frosted

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