Recipe Thread

[wolflady]

What a great idea! All of these recipes sound so good! I may have to make a Pet Talk recipe book for home! All recipes are welcome! I just love to try new things, especially healthy and international foods, since I don't have many recipes for those kinds of things.

Here is one of my favorite soups!

BroccoliCheese Soup!!

So good, and yet so easy. This is based off of the T.G.I. Friday's soup recipe and I have found that it works great!
Try to find one of the large cartons of chicken stock at your store -- there's a perfect four cups of broth in there. Use Swanson brand if your store carries it. One bunch of broccoli should provide enough florets. Just cut the broccoli into bite-size pieces using a sharp knife. Use only the florets and ditch the stem.

4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles (I actually prefer the Velveeta block cheese because it melts so well, but the Kraft Cheddar Singles work great too and you can even use the Fat Free Singles if you wish)
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/2 teaspoon oregano
1/4 teaspoon ground black pepper (or more to taste)
4 cups broccoli florets (bite-size)

Garnish
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half & half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.

[Cataholic]

This is easy, requires no careful measuring, watching, etc..plus, pretty low in fat. Problem is...I like things a little hotter than some. So, modify where you can.

3 cans (16 oz) chopped (or diced) tomatoes (or whole, just cut them up) in some sort of sauce..with the 'extra' stuff like green chili's or 'mexican style'.

3 cans (12 or 16) beans. I use black (negro), pinto, butter...really doesn't matter. I like the different types of beans. If you use dry..make sure you cook them first. Rinse these guys!

3 cans of chili beans...which means they come in a sauce..here is where you can lower the temp if you like..I go for 'hot' but you can choose mild (weenies).


Meat- I use ground turkey...but you can use chicken, beef, pork, sausage (well- I guess that is pork, isn't it?). Use however much you want. Some people like meaty chili...some don't. Meat is optional...

1 medium (or large) white onion- chop it up..(those baby food processors are so perfect for this).

3 cloves garlic...he he he...again, can be modified. Again- chop them up.

You can add carrot or celery- I don't, buy YOU can.

In a fry pan...saute onion and garlic...in oil...I use olive oil...until cooked ( brown, or lighter).

Add ground up meat...and fry it till cooked..keep in mind if you use turkey or chicken...you might consider adding a little beef bouillon (maybe a cups worth).

Add everything else and cook for how ever long you want -since all the ingrediants are now cooked, you are just looking to meld flavors. At some point, I add a cup of white wine..though you can add red, too..this is not a necessary ingrediant.

It is a great thing to put on the stove first thing Sunday am...and let it simmer. Then all the Football couch potatoes can eat it while watching their fave team loose!

[Nomilynn]

I can't wait to try all these out. For those of you who are thinking of making the pumpkin cheesecake.. I made it last night. The prep time was about 1 hour, but that's because I didn't let the cream cheese warm up enough. That stuff is HARD to mix!!! I also got pumpkin all over my pants, my shirt, my stove, in my hair.. my mom says the more that gets on you the better it will taste.. we shall see on Saturday when I serve the cake!!!

I also made the dill dip. If you like dill, add another tsp of the dill and the other spices. when I made it the last time it wasn't enough flavour, so I added more this time. hopefully everyone will like it!

Thanks everyone for posting so many yummy foods.. I can't wait until the holidays to make all these. I think I will use my parents as taste testers!!!

[SANDY FROST]

I TYPED IT AND SENT IT ANOTHER PERSON. MAYBE SHE'LL POST IT . IF NOT
IF ANYONE WANTS THE RECIPE I'LL POST IT FOR YOU.
SANDY FROST

[Tanya&Fritz]

OMG!!! I'm so excited, I just noticed this thread now! I'm going to find some of my favorite recipes. I LOVE to cook!

[koxka]

This evening I have an appontement with one of my sisters to borrow from her a Catalan Coobook in english.

If I translate the recepies myself it can turn out of somthing uneatable

Koala: Your relative was catalan or basque? or both? Empanadas
aren't catalan nor basque , in fact are from Galicia. The recipie you told me is something I got severals times from people from Chilie, have nerver eat such empanada as a local from spanish people.

Randi: Can you be more specific? They are so many kinds of "Tortells"! And yes we wat it in Easter. People don't make, buy it!
Anyway I 'll try to find the recipie for you both.

Mis Meow: Do you like Cod? I have one very yumi-yumi rec.

[Randi]

Originally posted by koxka
If I translate the recepies myself it can turn out of somthing uneatable

Randi: Can you be more specific? They are so many kinds of "Tortells"! And yes we eat it in Easter. People don't make, buy it!
Anyway I 'll try to find the recipie for you both.

Do you like Cod? I have one very yumi-yumi rec.

LOL! I'm sure we'll understand if you translate it!

So are these cakes called "Tortells"? I saw them in a Supermarket in Castelldefels and also a packet with ingredient to make them, but I don't know what's in them! They're really yummy!

I love cod, so that recipe would be very welcome!

By the way, have you seen this: http://recipes.alastra.com/spanish/

Can you recommend any of them?

[Miss Meow]

Originally posted by koxka

Mis Meow: Do you like Cod? I have one very yumi-yumi rec.

Yes, please!

[Cincy'sMom]

Most of my fav receipes are at work, cause that is where I make my groceries lists, but here is what I made for dinner tonight...

Chicken Chili:

2 lb. boneless skinless chicken breasts
1 green pepper
1 onion
4 cloves garlic, finely chopped
48 oz Great Northern Beans (with juice)
2-14 oz cans Chicken Broth
3 tsp. cumin
1 tsp. chili powder
1 tsp. oregano
1 tsp. basil
salt and pepper to taste

Cut chicken into bite size pieces and brown in minimal oil. Add green pepper, onion and garlic. Cook 4-5 minutes. Add beans, broth and seasoning. Simmer 10-15 minutes.

Optional additions after serving:
Shredded cheese
Sour Cream
Salsa
Tortilla chips


I have some very good Cambodian recipes I'll post this weekend.

If anyone has Thai or Indian receipes I would love to have them!

[kohala]

Originally posted by SANDY FROST
I TYPED IT AND SENT IT ANOTHER PERSON. MAYBE SHE'LL POST IT . IF NOT
IF ANYONE WANTS THE RECIPE I'LL POST IT FOR YOU.
SANDY FROST

Here it is - it sounds YUMI YUMI ( Koxka!):

JALAPENO WHITE SAUCE - THIS IS A RECIPE FROM MIGELS RESTAURANT


2 CUPS WHIPPING CREAM
1 CUP SOUR CREAM
1 TSP. CHICKEN BASE
2 TBSP. CLARIFIED BUTTER
1 TBSP. FLOUR
1 JALAPENO,MINCED
1TBSP. JUICE FROM BOTTLED JALAPENOS
2 OZ. SHREDDED CHEESE-EQUAL PARTS JACK AND CHEDDER

METHOD

HEAT WHIPPING CREAM IN A HEAVY SAUCEPAN OVER HIGH HEAT. WHEN THE CREAM IS READY TO BOIL,STIR IN SOUR CREAM. AFTER SOUR CREAM DISSOLVES, REDUCE HEAT TO MEDIUM. STIR IN CHICKEN BASE AND JALAPENO JUICE AND SIMMER.

WHILE CREAM IS HEATING: MAKE A ROUX BY WARMING BUTTER IN A SAUCEPAN OVER MEDIUM HEAT, ADDING FLOUR, AND MIXING WITH A WIRE WHIP UNTIL MIXTURE STARTS TO TURN PALE GOLD.

JUST BEFORE CREAM MIXTURE IS READY TO BOIL AGAIN, ADD ROUX, WHISKING BRISKLY AND CONSTANTLY UNTIL ROUX IS INCORPORATED. REMOVE FROM HEAT; STIR IN MINCED JALAPENO AND THE CHEESE MIXTURE.

MAKES ABOUT 3 1/2 CUPS.

This sounds DIVINE - And I would recommend starting with the one jalapeno only, as things made with jalapenos tend to continue to heat!!!

[momoffuzzyfaces]

YUM!!! I have to get in on this too. My first one:
Potato Chip Fudge
(Don't go ewwwe until you try it! If you like chocolate covered pretzels, you should like this too)

1 12oz package of semisweet chocolate chips
1 14oz can sweetened condensed milk
1 teaspoon vanilla
1 cup coarsley crumbled potato chips
(or for you who are faint of heart - 1 cup of coarsley crumbled pretzels can be used instead)

In a medium saucepan, melt the chocolate chips over medium-low heat. Be careful not to burn. When the chocolate is melted, reduce the heat to low and add the sweetened condensed milk and vanilla; stir until well blended. Remove from heat and immediately add the potato chips or pretzels. Stir gently to blend and pour into an 8-inch square baking dish that has been coated with nonstick baking spray. Cover and cool in the refrigeraton until set.

Cut into 1-inch squares because they are very rich.

Here's one of my favorites. I make it a lot. I got it from a lady who makes it for the senior Meals on Wheels program in our town.
Tater Tot Casserole

Brown and drain:
1 pound lean groundbeef
1/2 cup chopped onion

Layer: (don't mix together)
Groundbeef / onion mixture
1 can cream of mushroom soup (the lite soups work fine too)
Tater tots to cover entire top (frozen hash browns work fine too)

Bake covered for 1 hour at 350 degrees. This fits in a covered 2 quart casserole dish fine. This can be doubled easily. Cheddar cheese sprinkled on top a few minutes before serving is great too.

One more for people who need to watch calories and fat.
Pudding (your choice of flavor)
1 box instant pudding (I love chocolate)
2/3 cup powdered milk
1 1/2 cups cold water

Put powdered ingredients into bowl. Add cold water. Mix with a whisk. This sets up fast. Sugar free instant pudding works great too. Make a great pie by pouring this in a graham cracker crust and topping with whipped topping.

[momoffuzzyfaces]

Ok, I've got one more to share. I love ones that don't take a lot of work, so here goes:
Mexican Casserole

Brown and drain:
1 pound lean groundbeef
1/c cup chopped onion

Layer, in order given, amounts of the following ingredients to cover a 9x12x3 baking dish:
Fritos or tortilla chips
Chili, with or without beans, your choice
Cheese, shredded
Browned groundbeef and onion mixture
More Cheese shredded

Bake at 375 degrees until cheese is melted.

[kohala]

(This is easy to do, BTW.)

Ever get those delicious hot carrots at Mexican restaurants? We here in San Diego are lucky to be just north of Baja California (OK, you all know about Tijuana, right? There's a very good Cultural Center there!!) Like most national cuisines, Mexican is also very regional - so this is how I learned to make them here in the far west. By the way, these are very healthy, too; lots of vitamin C and A.

I will write this recipe for 5 Cups of carrots and you can take off from there! (I used to do them in 5 gallon condiment jars, but you can adjust the quantity of the ingredients according to the size jar you have. You will want a glass jar to marinate and store *them in!)

Ingredients:
*5 cups medium to large carrots, scrubbed, peeled, and sliced about 1/4 inch thick on a diagonal (keep only medium to ;large pieces for this recipe
*2 cups white onion, peeled and sliced 3/8 inch thick against the grain (making rings)
*1-2 large cloves garlic (sliced in quarters, lengthwise)
*5-8 bay leaves
*1 healthy bunch of cilantro (about a cup), stems cut way back (also known as Chinese mint and corriander, I believe, for the ingrediently challenged )
*10-15 fat jalapenos according to how hot you want it (I usually buy canned Ortega Brand whole jalapenos so I don't have to pre-cook them)
The marinade is approximate and you can adjust to taste:
1 cup rice vinegar
1/2 cup canola oil
Water to cover when you jar them

Blanch or parboil the cut carrots and sliced onions, to where they just lose some of their crispness (do NOT overcook! They will mush in the process if you do.) Save the stock form this process.
(If you use fresh jalapenos, blanch them also, discarding the water.)

Put the carrots, onions, garlic, bay leaves, jalapenos and cilantro in a large jar, add the vinegar and oil, then pour the stock over everything until it is covered. Add hot water if necessary to complete this step.

Mix thoroughly then let stand loosely covered with a cloth to marinate.

After a day of marinating, test them for taste and texture. They should be warm to the tongue and firm, but not crisp or crunchy. I ususally let them stand two days before I start to use them. When they are fully flavored, put a lid on the jar and refrigerate. They will keep a long time as they have vinegar in them, but the longer you keep them, the hotter they get from the chilis!!

If they start to seem too hot, remove some or all of the peppers. Since I have pepper eaters in my home, I don't have to worry about this too much, but once I forgot about them for a month, and when I bit into one, I cleared out my sinuses for a week!!!!

[kohala]

Originally posted by koxka
Koala: Your relative was catalan or basque? or both? Empanadas
aren't catalan nor basque , in fact are from Galicia. The recipie you told me is something I got severals times from people from Chilie, have nerver eat such empanada as a local from spanish people.

Koxka, we always have a good time trying to figure out what the "Quiroga Girls" really were, whenever the family gets together! My sisters-in-law and some of my husband's female cousins got into a serious discussion when my mother-in-law passed away two years ago. OMIGOD, today is (would have been) her birthday!!! She would have been 84. Wow! Love you, Mom!! Thanks for all the great meals.

We Americans hold on to our various national and ethnic roots. Immigration to this country comes in waves from various places, and there usually is a two generation transition for the family to go from being from "there" to being "American". Does this make sense to you?

Anyway, for some of the much older generations, they changed names, family histories, and their claims to "roots" to ward off the prevailing bigotry-du-jour. We know through records that her grandparents (father's side) were from Spain, and that Grandpa Quiroga was Basque/Spanish. He was raised in Mexico, where his parents immigrated in the 1800's. Her mother was born and rasied in California of Basque and ???????? descent. Who knows where she got her recipes from. She did once tell me she remembered meals from cooking with HER grandmother. Mom could cook, I'll tell you that!!
And her table was always beautiful, no matter what the meal. She was passionate about presentation!!
Can you tell us more about Galicia? I sure value the information!!!

[Tanya&Fritz]

Help!

Can somebody tell me how much margarine a "stick" is? We don't sell margarine in sticks in Canada.

Thanks!