What's your favorite thing to cook/make?!
Just Wondering :D
Thanks!!Www@FoodAQ@Com
Thanks!!Www@FoodAQ@Com
Answers:
Pecan Pie Cheesecake
1 (2-pound, 4-ounce) package frozen pecan pie
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted
1/4 tsp Cinnamon
2 (8-oz) packages Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 tsn vanilla extract
1 cup Confectioners Sugar
1 Tbsp!. all-purpose flour
19 pecan halves
Preheat oven to 325°!. Thaw pecan pie according to package directions!. Cut evenly into 20 thin slices, keeping wedges intact, and set aside!.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan!.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan!. Reserve remaining pecan pie wedges for another use!.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition!. Add sour cream, half-and-half, and vanilla; beat until blended!. Fold in confectioners sugar and flour!. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place!. Arrange pecan halves evenly around edge and center!.
Bake at 325° for 50 minutes!. Turn off oven, and let cheesecake stand in oven 1 hour!. Remove to a wire rack, and let cool completely!. Chill at least 8 hours or overnight before serving!.
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THE VERY BEST Lasagna
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14!.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices!. Cook the ground beef, onion, and garlic until meat is brown!. Drain!. Combine sausage with ground beef mixture!.
2!. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.
3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.
5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
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Unforgettable Chicken Casserole
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
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Beef With Red Wine Sauce
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
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Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!.
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Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
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GRAHAM CRACKER CRUMB CAKE
Makes one 3 layer cake!.:
1/2 lb!. butter
2 c!. sugar
5 eggs
2 tbsp!. baking powder
4 c!. graham cracker crumbs
1 c!. evaporated milk
2 tsp!. vanilla
1 1/2 c!. shredded coconut
Cream butter and gradually add sugar beating constantly!. Add eggs and beat well!. Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition!. Beat 2 minutes!. Add vanilla and coconut!. Pour into 3 greased and floured 8 inch cake pans!. Bake at 350 degrees for 30 to 35 minutes!. Cool!.
ICING:
1/2 c!. butter
1 can (8 oz!.) crushed pineapple, well drained
2 tbsp!. flour
1 lb!. powdered sugar
1 c!. shredded coconut
1/2 c!. chopped pecans
Melt butter in saucepan!. Add flour and stir well!. Add pineapple!. Cook until thickened!. Add sugar, nuts and coconut!. Spread between and on top and sides of each layer cake!.
Cracked Pepper Ceddar Muffins
2 cups all purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon coarsely ground pepper
1 egg
1 1/4 cups milk
2 tablespoons vegetable oil
1 cup (4oz) shredded cheddar cheese
In a large bowl, combine the flour, sugar, baking powder, and pepper!. In another bowl, whisk the egg, milk and oil!. Stir into dry ingredientsjust until moistened!. Fold in chWww@FoodAQ@Com
1 (2-pound, 4-ounce) package frozen pecan pie
2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup butter, melted
1/4 tsp Cinnamon
2 (8-oz) packages Cream Cheese, softened
2 large eggs
2/3 cup sour cream
1/2 cup half-and-half
1 tsn vanilla extract
1 cup Confectioners Sugar
1 Tbsp!. all-purpose flour
19 pecan halves
Preheat oven to 325°!. Thaw pecan pie according to package directions!. Cut evenly into 20 thin slices, keeping wedges intact, and set aside!.
Stir together graham cracker crumbs and next 3 ingredients; press mixture onto bottom and 1 1/2 inches up sides of a 10-inch springform pan!.
Arrange 10 pecan pie wedges in a spoke design in prepared pan, placing 1 cut side of each wedge on crust with narrow end towards center of pan!. Reserve remaining pecan pie wedges for another use!.
Beat cream cheese until smooth; add eggs, 1 at a time, beating after each addition!. Add sour cream, half-and-half, and vanilla; beat until blended!. Fold in confectioners sugar and flour!. Carefully pour cream cheese mixture evenly over pecan pie wedges in pan, making sure wedges remain in place!. Arrange pecan halves evenly around edge and center!.
Bake at 325° for 50 minutes!. Turn off oven, and let cheesecake stand in oven 1 hour!. Remove to a wire rack, and let cool completely!. Chill at least 8 hours or overnight before serving!.
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THE VERY BEST Lasagna
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14!.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices!. Cook the ground beef, onion, and garlic until meat is brown!. Drain!. Combine sausage with ground beef mixture!.
2!. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.
3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.
5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
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Unforgettable Chicken Casserole
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
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Beef With Red Wine Sauce
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!.
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Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
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GRAHAM CRACKER CRUMB CAKE
Makes one 3 layer cake!.:
1/2 lb!. butter
2 c!. sugar
5 eggs
2 tbsp!. baking powder
4 c!. graham cracker crumbs
1 c!. evaporated milk
2 tsp!. vanilla
1 1/2 c!. shredded coconut
Cream butter and gradually add sugar beating constantly!. Add eggs and beat well!. Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition!. Beat 2 minutes!. Add vanilla and coconut!. Pour into 3 greased and floured 8 inch cake pans!. Bake at 350 degrees for 30 to 35 minutes!. Cool!.
ICING:
1/2 c!. butter
1 can (8 oz!.) crushed pineapple, well drained
2 tbsp!. flour
1 lb!. powdered sugar
1 c!. shredded coconut
1/2 c!. chopped pecans
Melt butter in saucepan!. Add flour and stir well!. Add pineapple!. Cook until thickened!. Add sugar, nuts and coconut!. Spread between and on top and sides of each layer cake!.
Cracked Pepper Ceddar Muffins
2 cups all purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon coarsely ground pepper
1 egg
1 1/4 cups milk
2 tablespoons vegetable oil
1 cup (4oz) shredded cheddar cheese
In a large bowl, combine the flour, sugar, baking powder, and pepper!. In another bowl, whisk the egg, milk and oil!. Stir into dry ingredientsjust until moistened!. Fold in chWww@FoodAQ@Com
I have baked and iced a foolproof chocolate cake,
and I have corned silverside in the slow cooker, and it is just midday!. Blame the coffee!.
My favourite thing to cook is Indian curry and all the little side dishes from scratch!.Www@FoodAQ@Com
and I have corned silverside in the slow cooker, and it is just midday!. Blame the coffee!.
My favourite thing to cook is Indian curry and all the little side dishes from scratch!.Www@FoodAQ@Com
Food!. lol
that was just 4 laughs!. but here it is: ramen noodles!. Because it is so easy to make and it only takes a couple of minutes!you can put it in the microwave and it comes in all kinds of flavors!Www@FoodAQ@Com
that was just 4 laughs!. but here it is: ramen noodles!. Because it is so easy to make and it only takes a couple of minutes!you can put it in the microwave and it comes in all kinds of flavors!Www@FoodAQ@Com
Sweets - because everyone always loves them and I know how to cook them well! (I made chocolate creme brulee on the weekend and our friends absolutely loved it!) I like it when people enjoy what I cook for them!.!.!. and sweets always go down well!.Www@FoodAQ@Com
My specialities are Breakfast, (easy, I know, but I still love makin it), coffee cakes (I make the best), chicken (any way, I make damn good chicken) and Bratwursts (I'm da Brat master!!! No one can make a better brat than me!!!!!!!)Www@FoodAQ@Com
Fish or chicken would be what we have most often!.
My fish pies are popular here!.Www@FoodAQ@Com
My fish pies are popular here!.Www@FoodAQ@Com
I like to cook fried tacosWww@FoodAQ@Com