TRIED and TRUE Recipes??!
Easy - Difficult, I am a pretty good cook.
Just to be fair..you can find 3 of mine @ www.cooks.com
TYPE IN: APRIL'S LOUISIANA in the search part and you'll get one for Chicken Spaghetti, (it's not red, it's Cheesy!), Twice Baked Potatoes, and a Family Recipe of Frito Pie...
I can look on the internet for some, but I want some from REAL down-home cooks!!
If you're willing to share, it could mean 10 points!!
Thanks in ADVANCE!!
Answers: Do you have a famous recipe that everyone loves?
Easy - Difficult, I am a pretty good cook.
Just to be fair..you can find 3 of mine @ www.cooks.com
TYPE IN: APRIL'S LOUISIANA in the search part and you'll get one for Chicken Spaghetti, (it's not red, it's Cheesy!), Twice Baked Potatoes, and a Family Recipe of Frito Pie...
I can look on the internet for some, but I want some from REAL down-home cooks!!
If you're willing to share, it could mean 10 points!!
Thanks in ADVANCE!!
Here are a few of my tried & true recipes. They were all handed down to me.
Beef Burgundy Casserole
INGREDIENTS
2 pounds beef roast, cut into cubes
1/2 (1 ounce) package herb and lemon soup mix
1 cube beef bouillon
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1/2 cup Burgundy wine
4 cups cooked egg noodles
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl combine the beef, dry soup mix, bouillon, onion and soup. Mix all together and pour mixture into a lightly greased 9x13 inch baking dish. Cover and bake in the preheated oven for 4 hours.
Add mushrooms and wine and bake for another 10 minutes. Add cooked egg noodles and mix all together. Serve with fresh bread and a green salad, if desired.
Apple BBQ sauce Ribs
INGREDIENTS
4 cups barbeque sauce
4 cups applesauce
4 pounds baby back pork ribs
salt and black pepper to taste
cayenne pepper to taste
garlic powder to taste
DIRECTIONS
Mix the barbeque sauce and applesauce in bowl. Place ribs on a large sheet of heavy duty aluminum foil, and rub on all sides with the salt, pepper, cayenne pepper, and garlic powder. Pour sauce over ribs to coat. Seal ribs in the foil. Marinate in the refrigerator 8 hours, or overnight.
Preheat grill for high heat.
Place ribs in foil on the grill grate, and cook 1 hour. Remove ribs from foil, and place directly on the grill grate. Continue cooking 30 minutes, basting frequently with the sauce, until ribs are done.
Apricot Glazed Spareribs
INGREDIENTS
6 pounds pork spareribs cut into 2-rib portions
6 cloves garlic, crushed
water
1 cup apricot preserves
1/4 cup chopped onion
1/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 tablespoon oil
1 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon salt
DIRECTIONS
Early in day or day ahead: In very large saucepot or Dutch oven, combine pork spareribs and garlic; cover with water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork-tender. Remove ribs to platter; cover and refrigerate.
Meanwhile, prepare apricot glaze: combine preserves, onion, ketchup, brown sugar, oil, soy sauce, ginger and salt in small saucepan; mix well. Heat to boiling; boil 1 minute. Cover and refrigerate apricot glaze.
About 1 hour before serving: heat grill. When ready to barbecue, place cooked spareribs on grill over medium heat. Cook 12 to 15 minutes or until heated through, turning spareribs often. Brush occasionally with apricot glaze during last 10 minutes of cooking.
Stuffed Leg of Lamb
INGREDIENTS
1/2 cup coarsely chopped prunes
1/4 cup currants
2 tablespoons creme de cassis liqueur
1 1/2 tablespoons minced fresh rosemary
1 1/2 tablespoons minced fresh thyme
1/2 teaspoon ground coriander
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
1 (4 pound) boneless leg of lamb, rolled and tied
1/2 cup chopped roasted and salted almonds
2 tablespoons chopped fresh mint
3 cloves garlic, cut into thirds
2 tablespoons olive oil
1/2 cup balsamic vinegar
5 tablespoons butter
3 tablespoons honey
1/3 cup thinly sliced, stemmed Calimyrna figs
5 teaspoons chopped fresh basil
6 leaves mint
6 leaves basil
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.
Applesauce Rum Raisin Cake--- Really Good!!!!!
INGREDIENTS
1/2 cup golden raisins
1/2 cup raisins
1/3 cup dark rum
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon unsweetened cocoa powder
1/2 cup chopped walnuts
1 1/2 cups applesauce
DIRECTIONS
Place all the raisins in a small bowl with the rum and let sit overnight, if possible
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9x13 inch baking pan.
In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce.
In another bowl, stir together the flours, cornstarch, baking soda, spices, salt, and cocoa. Beat into the creamed ingredients. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
Bake at 375 degrees F (190 degrees C) for 25 minutes or until cake tests done. Let cool on a rack. Makes about 12 servings.
Baked Fudge Cake
INGREDIENTS
4 eggs
2 cups white sugar
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup butter, melted
2 teaspoons vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x8 inch pan. In a food processor or blender, beat eggs for 2 minutes.
In a large bowl, mix together the sugar, flour, cocoa and salt. Slowly beat in the whipped eggs. Beat in the butter and vanilla. Stir in the chopped pecans. Spread batter in prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Blueberry Pudding---Yummy!!!!!!
INGREDIENTS
LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy cream
PUDDING:
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter or margarine
2 eggs
3/4 cup milk
2 cups fresh blueberries, rinsed and dried
DIRECTIONS
In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.
Bel air gives a new Recipe book every week
yea i make a lot of good stuff I don't write them down though
wouldn't know how to tell you to make something
I'm more physical lol
but I just wanted to say thats weird
I don't eat fish either unless its canned or bagged too
Your recepies sound tasty by the way.
:)