Do you have your own special spin on an ordinary recipe?!


Question: I LOVE Clam Chowder, but I found myself craving some one day and I was short on some ingrediants, so I improvised and I made Clam Chowder soup instead of the thick creamy chowder we all know and love. And it was so simple and the family liked it so much I've fixed it that way ever since. Dice 4 strips of smoked bacon and render it down in the bottom of a soup pan add 1 very large diced onion until the onion is clear but not burnt. Peel and dice 4 large baking potatos and add them to the pot and cover with water just till the potatos are covered. Salt the potatos well and let them cook until tender. Add 2 or 3 cans of minced clames (depending on how much you like clams add another can). Add a couple tablespoons of butter and just as the water begins to come back to a boil add a carton of half and half and a quart of whole milk. Check seasoning to see if it needs more salt and add cracked pepper, let the soup heat through without boiling. Now you have a tasty potato soup with clams!


Answers: I LOVE Clam Chowder, but I found myself craving some one day and I was short on some ingrediants, so I improvised and I made Clam Chowder soup instead of the thick creamy chowder we all know and love. And it was so simple and the family liked it so much I've fixed it that way ever since. Dice 4 strips of smoked bacon and render it down in the bottom of a soup pan add 1 very large diced onion until the onion is clear but not burnt. Peel and dice 4 large baking potatos and add them to the pot and cover with water just till the potatos are covered. Salt the potatos well and let them cook until tender. Add 2 or 3 cans of minced clames (depending on how much you like clams add another can). Add a couple tablespoons of butter and just as the water begins to come back to a boil add a carton of half and half and a quart of whole milk. Check seasoning to see if it needs more salt and add cracked pepper, let the soup heat through without boiling. Now you have a tasty potato soup with clams!

Meatless Spaghetti dish

Cook however much spaghetti you want.

Fry briefly in 1-2 tablespoons sunflower oil the following:
Crushed dried chilli, dried sliced garlic, italian seasoning (a pinch) on low heat and remove before chilli burns and makes you cough.

Add the cooked spaghetti to this and stir until coated. Remove from heat and add your favourite grated cheese (mine's parmesan). serve as ann entree or main course.

The taste is shockingly Italian

Simple and very tasty, your guests will want to eat it all.

Great idea! Necessity really is the mother of Invention, isn't it?

I rev up a corn casserole by adding chopped hot tamales at the bottom of the casserole dish. By the time it bakes, it's all infused w/ flavor and has a little surprise at the bottom! Recipe below......

Sugar Pie’s Tamale Corn Casserole

? stick butter
6 oz. cream cheese (3/4 of a block)
1? cup cheddar cheese, divided
? tsp. fresh ground black pepper
1 can white (shoepeg) corn, drained
1 can whole kernel corn, drained
1 can Hormel tamales

Preheat oven to 350oF.

In saucepan, melt butter and cream cheese over low heat. Add drained corn and pepper, stirring well until all cream cheese is melted. Stir in 1 cup shredded cheddar cheese.

Coat a 9”x9” baking pan with nonstick spray. Drain excess chili off of tamales. Unwrap, and cut into 1” slices, and place in the bottom of baking pan. Pour corn mixture over tamales, spread evenly.

Bake for 30 minutes, uncovered. Top with remaining ? cup cheddar cheese, and return to oven for 10 minutes. When serving, scoop all the way to the bottom for each portion.

--me!

ohmygod.that really sounds good that so sounds good im so going to try that.

my spinoff for a recipe? uhmmm.i think i dnt have one but im going to make something for my dad oon superbowl night im 16 and i love cookin`.im gonna make my own recipe for Dijon Spicy Wings.Seven Layer Taco Dip and Party Pinwheels heres the recipe if u wanna make them.

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 cup red bell pepper, diced
1/2 cup diced celery
1 (2 ounce) can sliced black olives
1/2 cup shredded Cheddar cheese

DIRECTIONS
In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.
Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

I put my own spin on every recipe. Sometimes its a good thing, sometimes bad. Lets just say have had rock hard "Lebkuchen" (it was supposed to be more cake like)and delightful chli with prune juice added, and actually orange juice s another good addition. A little creativity never hurts in the kitchen. In fact, thats how we got ceasar salad, and cobb salad, and even chocolate chips in our cookies. You have to be willing to try different things to find great recipes.

I am a great fan of the Manhattan style clam chowder and make that at least 2-3 times each winter. I tweaked a gumbo recipe so much that I now called it Northern Gumbo. It is more a soup than a stew. My favorite invention was my Chili Tamale Pie. I grease a 9x12 casserole dish and make up a batch of corn meal mush. I place that in the bottom top it with cheddar cheese and add left over home made red chili. Top it off with more cheese and bake until the cheese starts to turn brownish. Add a dollop of sour cream and some tortilla chips.

Your clam chowder sounds amazing. I may just have to try that. Well with me, i just look at recipes, and roughly follow them. Iadd more or less of something according to what i like etc. For example when i want a quick dinner I make spaghetti and use some ready made tomato sauce. I add things like fresh chili slices, lemon, garlic, olives, mushrooms, spring onions, olive oil, pepper and a touch of curry powder to the sauce. I simply like to improvise, and i've never been dissapointed. If you know what flavors go well together, you can't go wrong!





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