Anyone have any good recipes to share?!
We like pretty much like anything.
Answers: I love to cook for my family and I always welcome new recipies. I know I can look up something in my cook book but I was wondering if anyone has any really good, simple recipies that they would like to share with me for my family to try out?
We like pretty much like anything.
Here in the U.S. we have a tradition of eating Blackeye peas on New years day for good luck..I like to make a stew out of them and serve with hot cornbread.
1/2 a lb of cooked hamburger ( more if you like alot of meat)
2 cans of favorite blackeye peas
1/2 small chopped onion
1 med. chopped jalapeno pepper
2 small chopped and peeled potato's
1 can of petite diced tomatoes
1/2 tsp salt
1'2 tsp pepper
Brown meat in a skillet and drain off fat. Pour all ingredients into a large pot and bring to a boil. turn down to simmer and let cook for 1 hour. serve with cornbread
corn bread recipe;
1 cup yellow corn meal
1/2 cup flour
1/2 tsp baking soda
1 tsp baking powder
1 egg
1 tbs of bacon drippings ( or veg oil)
1 cup butter milk
in a cast iron skillet add bacon drippings and put in oven heated to 400 degrees..mix all other ingredients listed an stir till well mixed..take out skillet when oil is hot
and rotate skillet till pan is oiled..pour cornbread mix into pan and cook for about 25 to 30 minuets or until inserted toothpick comes out clean.
This ROCKS!! mmmm mmmm good trust me!
stuffing recipe
2 T extra virgin oil
1 medium onion, chopped
2 medium stalks celery with leaves chopped
2 medium red bell peppers, cored, seeded and chopped
2 cloves garlic, minced
1 lb sweet or hot italian sasage, casings removed
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp crushed red pepper
about 12 oz day old crusty italian bread, cut into 1 inch cubes
1 cup freshly grated parmesan cheese
1/2 c butter, melted
1/2 cup dry white wine
1 cup turkey broth or reduced sodium chicken broth
2 eggs
in a large skillet, heat oil over medium heat. add onion, celery, bell peppers and garlic. cook, stirring often, until softened, about 5 minutes. add sausage and cook, breaking up meat with a spoon, until it loses its pink color, about 8 to 10 minutes. stir in the basil, oregano, salt and crushed red pepper, add two eggs now. stir and allow to cook a few more minutes. transfer to a large bowl. stir in bread cubes and parmesan. stir in butter, wine and enough of the broth to moisten the stuffing. can bake at 350 dgrees for 30 minutes.
The first time i heard of this recipie, i thought it would be gross. BUT-- it's so good! I just made it last night:
Jello Cake:
1 Box vanilla cake mix
1 package Jello, (i prefer blueberry)
1 package cool whip.
Bake cake according to directions. After cake is done, and cooled, poke holes in the top of it.
Prepare Jello. Don't add as much cold water as the directions call for.
Drizzle Jello over cake. Put it in the fridge for one hour.
Top with cool whip!
I hope you and yours enjoy this!
*****************CUBE STEAK CASSEROLE
3 to 4 pieces of cube steak
2 to 3 med. potatoes, peeled and sliced
1 med. onion, sliced into ringlets
1 to 2 cans Cream of Mushroom soup
Preheat oven to 350 degrees. Place the cube steak in a single layer in a 2 quart casserole dish, salt and pepper and dot with butter. Layer onions then the potatoes over the meat and cover completely with the soup. Cover tightly with a lid or aluminum foil and bake for 1 to 1 1/2 hours or until meat is tender. Let the casserole cool a few minutes before serving.
Recipe can be enlarged for more servings, make sure that you have enough soup to cover it completely!!!!
********STUFFED BELL PEPPERS
5 or 6 green peppers, med. size
1 pkg. Stove Top dressing (your choice of flavor)
1 1/2 lbs. lean ground meat (turkey, veal or beef)
1 egg
Bread crumbs (plain or seasoned)
butter (sm. amount)
Cut peppers in halves; clean and remove seeds, then place in boiling water for about 5 minutes or softened. Place in baking pans and put aside. Brown ground meat. Remove excess fat if necessary.
Prepare Stove Top dressing and mix with brown meat. Beat egg and fold into mixture. Fill pepper halves, top with bread crumbs and a dab of butter on top. Fill bottom of baking pan or pans with a small amount of water. Bake in 350 degree oven for approximately 30 minutes (or until brown).
Peppers can be frozen and cooked later. Yield: Will fill 10 or 12 halves according to size of peppers. Leftovers can be placed in a casserole for another meal.
***************MUSHROOM PORK MEDALLIONS WITH COUSCOUS
1 lbs. pork tenderloin
Flour
1 egg
1 tbsp. water
1/2 c. seasoned dry bread crumbs
2 tbsp. oil
1 c. sliced fresh mushrooms
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
2 tbsp. dry white wine
1/4 tsp. thyme leaves
1/8 tsp. pepper
1/2 c. milk
4 servings couscous prepared according to package directions
Cut pork crosswise into 12 slices pound to 1/4 inch thickness. Dust with flour. Beat egg and water together. Dip pork into egg mixture, then into bread crumbs. Saute pork in oil, few piece at a time, until golden brown and cooked, about 3 minutes per side. Remove pork from skillet and keep warm. In same skillet, saute mushrooms in butter. Stir in 2 tablespoons flour; cook until flour is lightly browned. Gradually stir in broth, wine, thyme and pepper. Bring to boil; simmer 1 minute. Add milk, simmer until thickened, stirring occasionally. Spoon mushroom sauce over pork and serve with couscous. Makes 4 servings. Couscous is a moroccan pasta, and is very easy to prepare.
Sometimes we make breakfast for dinner like blueberry pancakes, sausage and orange juice.
I put blueberry yogurt in with the pancake batter, one egg, and fresh blueberry's-just a tad bit of water for that right consistency.
I use real good sausage links from the store, and real maple syrup. We sometimes sqeeze our own oranges-kids can actually help with this.
1 1/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
Kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold vegetable shortening (recommended: Crisco)
1/4 cup ice water
4 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
Lemon Filling, recipe follows
Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
Meanwhile, preheat the oven to 375 degrees F.
Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
Raise the oven temperature to 425 degrees F.
For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
Lemon Filling:
1/4-pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
4 extra-large eggs
3 extra-large egg yolks (save the whites for the meringue)
1/4 cup finely grated lemon zest (6 to 8 lemons)
1/2 cup freshly squeezed lemon juice
1/8 teaspoon kosher salt
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.
Skillet Baked Ziti
If your skillet is not oven safe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking.
1 tablespoon olive oil
6 garlic cloves minced
1/4 teaspoon red pepper flakes
Salt and ground black pepper
1 (28 - ounce) can crushed tomatoes
*note* I used 2 cans of diced tomatoes
3 cups water
12 ounces uncooked ziti (3 3/4 cups) - penne, rigatoni and even elbows work well
1/2 cup heavy cream (I use milk most of the time)
1/2 cup Parmesan cheese
1/4 cup mined fresh basil or 1/8 cup dried basil
1 cup shredded mozzarella cheese
1. Adjust oven rack to middle position and heat oven to 475
2. Combine oil, garlic, pepper flacks, and 1/2 tsp salt in 12-in oven-safe skillet and saute over medium-high heat until fragrant, about 1 minute. Add tomatoes, water, ziti and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.
3. Remove from heat and stir in cream, Parmesan and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
LINGUINE WITH CLAM SAUCE
1 package linguine
4 bacon slices
2 tsp. bottled minced garlic
1 tsp. dried basil
1 tbsp. lemon juice
1/8 tsp. crushed red pepper
1/8 tsp. black pepper
2 (6-1/2-oz. each) cans minced clams, drained
1 8-oz. bottle clam juice
Parmesan cheese
Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, place bacon in a large nonstick skillet over medium heat, and cook until crisp. Remove bacon from pan, and crumble. Reserve1 tablespoon drippings in pan. Add garlic and basil; sauté for 30 seconds. Add bacon, lemon juice, and the next 4 ingredients (lemon juice through clam juice) Cook 3 minutes, stirring occasionally. Combine the pasta and clam mixture, and toss well. Sprinkle with cheese. Makes 4 servings.
CAROL'S LASAGNA
Make the sauce:
3/4 c. chopped onion
3 tbsp. salad oil
2 1-lb. cans Italian tomatoes
2 6 oz. cans tomato paste
2 c. water
1-1/2 tsp. dried oregano
2 tsp. dried parsley
2 cloves garlic, chopped
1-1/2 tsp. salt
pepper to taste
In Dutch oven, saute onions and garlic in hot oil until tender. Add remaining ingredients. Stir well and simmer, stirring often. Add more water if sauce becomes too thick. Make the meatballs.
Prepare the meatballs:
2 slices day-old bread
milk
2 lbs. hamburger
2 eggs
1/2 c. Romano cheese
2 tbsp. dried parsley
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
Note: the bread and eggs keep the meatballs from falling apart.
Soak bread in milk 2 to 3 minutes. Squeeze out extra milk and tear into small pieces. Mix well with meat and remaining ingredients. Shape into 2" balls. Drop the meatballs into the spaghetti sauce. Stir often. Simmer for 3 hours.
Assemble the lasagna:
1 C. ricotta cheese
2 eggs, slightly beaten
3 C. grated Parmesan
2 tsp. oil
12 cooked lasagna noodles
3 C. grated mozzarella
In a small bowl, combine ricotta cheese, eggs, Parmesan and oil. Remove the meatballs from the sauce and break up. Stir. Cover bottom of a large, greased chicken roaster, lasagna pan or other similar-sized pan with sauce. Layer with 4 noodles, more sauce, a layer of meatballs, one cup of grated mozzarella and half of the ricotta cheese mixture. Place 4 noodles on top. Repeat to make another layer. Put the last 4 noodles on top, the remaining sauce, and top with enough mozzarella to cover all. Cover and bake at 375 F. for 45 minutes. Uncover and bake until cheese starts to brown. Let stand for 10 minutes before serving. Serve with a tossed green salad and plenty of crusty bread.