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Yes, that's the best title I could come up with >3>
So, as some people/furs on here may know, I'm quite the cook. However, the difference between the last time I ever talked about cooking here, and now, is that I've completely pushed myself tenfold to become better at it! With that, I've made plenty of different dishes over the past months, some completely homemade/thought up in my head, and others taken from ideas in cookbooks. Not to mention, I have a goal to cook *100 different recipes before the end of Summer.* So I've got quite the challenge ahead of myself ^^;
Here, I'm gonna both post what I've already made, and use it as a sort of log as I continue cooking more new recipes =o
The way the posts will work, there'll be two "spoiler" sections. The first one will contain ingredients and a paragraph on how to prepare/cook/serve the meal. The second one will contain ingredients, and a step-by-step guide on how to prepare/cook/serve the meal. So if you've already got skill with a similar/certain dish I post, you can just look at the quick paragraph. Or if you've got no skill, or just want to be thorough, you have the step-by-step solution ^^
For now, I'm going to post three dishes, and I'll post more later on in the day. Enjoy!
1.) Spaghetti w/ Wine&Herb Tomato Sauce
*NOTE: You do not need to use Wine, if you do not want to.*
Ingredients:
1/4 cup of Olive Oil (Or Vegetable Oil)
1 Green Pepper, Chopped
1-3 Cloves of Garlic, Minced and/or Chopped
1 Can (15 ounces) of Tomato Sauce
1 Can (12 ounces) of Tomato Paste
1 Cup of Red Wine (Flavor depends on how you feel. Go with Drier wine for more bitter taste, or Sweet wine for more, well... sweet taste =I )
1 Cup of Water
1/4 Cup Basil Leaves
1/4 Cup Chopped Parsley
2 Tablespoons of Sugar
1 Tablespoon of Fennel Seed
2 Teaspoons of Oregano
1 Tablespoon of Thyme
1 Teaspoon of Cinnamon
1 Teaspoon of Salt
1 Teaspoon of Pepper
Your Spaghetti of Choice
In a large saute pan, cook oil, green pepper, onion and garlic over a medium heat, stirring occasionally, until the vegetables are crisp/tender. 3-5 minutes. Add remaining ingredients except for Spaghetti, and cook over a low heat, stirring occasionally. Cook until the Wine is properly cooked down, at least 45-50 minutes. Cook your Spaghetti according to the box directions. Serve the Spaghetti with the Sauce, and Parmesan Cheese if desired.
Ingredients:
1/4 cup of Olive Oil (Or Vegetable Oil)
1 Green Pepper, Chopped
1-3 Cloves of Garlic, Minced and/or Chopped
1 Can (15 ounces) of Tomato Sauce
1 Can (12 ounces) of Tomato Paste
1 Cup of Red Wine (Flavor depends on how you feel. Go with Drier wine for more bitter taste, or Sweet wine for more, well... sweet taste =I )
1 Cup of Water
1/4 Cup Basil Leaves
1/4 Cup Chopped Parsley
2 Tablespoons of Sugar
1 Tablespoon of Fennel Seed
2 Teaspoons of Oregano
1 Tablespoon of Thyme
1 Teaspoon of Cinnamon
1 Teaspoon of Salt
1 Teaspoon of Pepper
Your Spaghetti of Choice
Steps:
A.)Gather all of your Vegetable Ingredients (Green Pepper, Onion, Garlic) onto or next to a large cutting board. Slice and chop the Green Pepper, and slice the Onion into thin Onion Spear. Chop or Mince your Garlic, and combine the Vegetable Ingredients into a small bowl. Set that aside.
B.) Take a Saute Pan and place it on your oven burner, adding your Olive/Vegetable Oil to the Pan, and turning the heat onto a Medium setting.
C.)Combine all your Dry Ingredients (Basil, Parsley, Sugar, Fennel Seed, Oregano, Thyme, Cinnamon, Salt, Pepper) into a small bowl and set aside.
D.) Combine your Wet Ingredients (Water, Wine) in a Two Cup Measuring Cup and set aside.
E.) In a Medium/Large Pot, combine your Can of Tomato Sauce and Can of Tomato Paste, mixing thoroughly with a Whisk. Once the Sauce and Paste are mixed well, add your Dry and Wet Ingredients, mixing again with the Whisk.
F.)Toss one Onion Spear into the Oil. If the Oil starts to Bubble and Sizzle under the Onion Spear, add the rest of your Vegetable Ingredients. Set your Timer for at most 5 Minutes, and allow the Vegetables to cook, stirring occasionally.
*BE SURE NOT TO BROWN THE VEGETABLES. If they start to cook too fast/burn, reduce to a low heat and stir those vegetables off to the side or on top of the rest*
G.)Once the 5 Minutes have passed, or the Vegetables are crisp-tender, add your Sauce Mixture to the pan, reduce heat to a Low Heat, and let it cook for at least 45 Minutes, while stirring occasionally.
H.)Check your Box of Spaghetti to see what the Cooking Time is. Cook Spaghetti toward the end of the Cooking Time of the Sauce, drain and set aside
I.) Once the sauce has finished cooking over the 45 Minute Period, or until Wine is cooked down, turn off the heat. Serve Pasta with the Sauce on top, and Parmesan Cheese if desired.
2.) Orzo Summer Pasta Salad
*NOTE: This is just a template. Most Pasta Salads are very expandable, so feel free to add/subtract anything you want! Anything recommended to be kept will have a "*" before it.*
Ingredients:
*2 Cups of Orzo
*4 Medium-Sized Carrots, Pared and Coarsely Shredded
2 Large Tomatoes, peeled, seeded, and diced
*1 Large Onion, Chopped (At least 1 Cup)
1 Large Green Pepper, Chopped
1 Large Red Pepper, Chopped
*1 Stick of Pepperoni, Sliced and/or Chopped
*1 Brick of Sharp Cheddar Cheese
1 Can (16 Ounces) of Chickpeas, Rinsed and Drained
*1 Can of Olives (Halved)
*1/2 Teaspoon Salt
*1/2 Teaspoon Pepper
1/4 Teaspoon Cinnamon
Italian Dressing (Can be substituted with any "Light" Dressing. Italian, Caesar, ETC)
Cook the Orzo according to Package Directions, draining it and putting it in a Large Bowl once complete. Stir together Orzo and All Other Ingredients except for Italian Dressing. Once the Ingredients are Stirred well, pour the Italian Dressing over top, mixing thoroughly as to cover everything in the Salad. Serve Immediately, or let sit in the Fridge over night.
Ingredients:
*2 Cups of Orzo
*4 Medium-Sized Carrots, Pared and Coarsely Shredded
2 Large Tomatoes, peeled, seeded, and diced
*1 Large Onion, Chopped (At least 1 Cup)
1 Large Green Pepper, Chopped
1 Large Red Pepper, Chopped
*1 Stick of Pepperoni, Sliced and/or Chopped
*1 Brick of Sharp Cheddar Cheese
1 Can (16 Ounces) of Chickpeas, Rinsed and Drained
*1 Can of Olives (Halved)
*1/2 Teaspoon Salt
*1/2 Teaspoon Pepper
1/4 Teaspoon Cinnamon
Italian Dressing (Can be substituted with any "Light" Dressing. Italian, Caesar, ETC)
A.) Collect Cutting Ingredients and place On or Next To a Large Cutting Board (Carrots, Onion, Tomato, Green Pepper, Red Pepper, Pepperoni, Cheese.) Cut/Chop/Slice Cutting Ingredients and combine in a Large Mixing Bowl. Add Chickpeas, Olives, Salt, Pepper and Cinnamon.
B.)Mix the Ingredients in the Large Mixing Bowl well, then Pour on the Italian Dressing, only using enough for a Light Covering. Stir the Salad well, then either serve immediately or let it Sit Overnight in the Fridge.
The next dish, which I'll do in a few hours, is going to be the dish that started it all for me this year. It contains three sections, so that's why I'll be doing it in a separate post. Any questions/comments are welcome, and if you want more recipes sooner, like ones I've done before my "Challenge", or ones I plan on doing, feel free to contact me elsewhere ^^
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Good luck :D
I'll be following this.
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Thanks a bunch ^^;
Hope you find something on here you try out yourself.
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Sounds yummy. :)
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Thanks, Zeph ^^;
And now, for the third recipe that I never posted!
For this, I'm going to ignore the rule of having two different sets of instructions, and am just going to do step-by-step, especially since with pizza making, you really have to be a bit more precise.
3.) Thick-Crust Pepperoni Lovers Pizza
*You CAN replace the pepperoni with whatever topping you want, or leave it out.*
I.) Thick Pizza Crust
Ingredients:
2 Cups of Flour
1 package (1/4 ounce) Active Dry Yeast
3/4 Teaspoons of Salt
1 Tablespoon of Vegetable Oil
1 Tablespoon of Honey
1 Cup of Very Warm Water
A.) Lightly oil OR flour a medium or large pizza pan, and set it aside.
B.) In a Large Bowl, combine Flour, Dry Yeast and Salt. Stir in the Oil, Honey and Water. Once you've completely stirred the dough, cover the Bowl with a Damp Towel, and let the Dough Rest for 10 Minutes, allowing it to Rise.
C.) Once the Dough has Completely Risen, place it on the Pan and Flour your Hands. Pat, Knead and Spread the Dough gently until it completely covers the Pan, making sure to leave the Edges slightly Thicker then the Center.
II.) Pizza Sauce
Ingredients:
3 Tablespoons of Olive Oil
1/4 Cup of Chopped Onion
2 Cloves of Garlic, Minced
1 Can (28 Ounces) of Tomato Sauce
1 Can (6 ounces) of Tomato Paste
1 Tablespoon of Basil
1 Teaspoon of Oregano
1 Teaspoon of Salt
1 Teaspoon of Thyme
1 Tablespoon of Garlic Powder
1/2 Tablespoon of Onion Powder
1/2 Teaspoon of Sugar
1/4 Teaspoon of Cayenne Pepper
A.) Heat your Oil in a Saute Pan over Medium Heat, Chopping your Onion and Mincing the Garlic as you do so. Once the Onion is Chopped and the Oil is ready, add the Onion and Garlic to the Oil and cook over medium/low heat until the vegetables are soft, but now brown.
B.) Add all remaining Ingredients to the Pan, Reducing the Heat to a Low/Simmer setting. Stir Occasionally, and cook for at least 45 Minutes. Should make about 3 and a Half Cups of Pizza Sauce.
III:) Thick-Crust Pepperoni Lovers Pizza
Ingredients:
Thick Pizza Crust
Pizza Sauce
1 Stick of Pepperoni, thinly Sliced OR One Package of Pre-Sliced Pepperoni
1 Tablespoon of Butter
2 Cloves of Garlic, Minced
Any Three of your Favorite Cheeses (Recommended: Fancy Blend Cheese, Mozzarella Cheese, Parmesan Cheese)
A.)Preheat your oven to 425F.
B.)Spread at least 1 Cup of Pizza Sauce over the Pizza Crust, spreading it Evenly and leaving the Edges clear.
C.) Top with one Layer of Cheese, One Layer of Pepperoni, another Layer of Cheese, and one more Layer of Pepperoni. (If using Parmesan, sprinkle one more light layer on top.)
D.) In a Small Sauce Pot, melt Butter and cook Garlic for a few minutes. Once complete, use a Cooking Brush to apply the Butter/Garlic Mixture to the Pizza Crust.
E.) Once Oven is to Temp, put the Pizza into the Oven and Bake for 20 Minutes on the Bottom Rack, or until Crust is Golden and Cheese is Bubbly. Slice as you desire and serve.
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Well, I really need to catch up to how far I've gotten, since this weekend will consist of more cooking adventures x.x;
For this post, I'm going to forgo most of the step-by-step instructions, since most of these dishes can be referenced with the others that have been posted (Yes, it's a lot of bread and pasta. I'm quite the Italian Cook >3>)
4.)Linguine with Vegetables
Ingredients:
4 Cloves of Garlic, half minced and half chopped.
1 Sweet Onion, chopped or sliced
1 Green Pepper, chopped or sliced
1 Red Pepper, chopped or sliced
1/2 Cup of Sweet/Super Sweet Corn
1/2 Cup of Broccoli Florets
Olive Oil
2 Tablespoons of Basil
2 Tablespoons of Oregano
1 Tablespoon of Parsley
1/2 Tablespoon of Thyme
1 Teaspoon of Salt
1 Teaspoon of Pepper
1/2 Box of Linguine
Parmesan Cheese
Cook Garlic, Onion, Peppers, Corn and Broccoli with Herbs/Spices in Olive Oil over a Medium Heat for about 10 minutes, do not brown. If browning starts, lower the heat. While that is cooking, boil the linguine, drain it and set it aside. Once the vegetables are done cooking, lower the heat to a simmer and add the Linguine. Toss and cook the Linguine and Vegetables for another three minutes, plate and serve topped with Parmesan Cheese.
5.)Very Special Spaghetti
This Spaghetti is not for the faint of heart! Lots of meats and stuffs.
Ingredients:
1/2 Pound of Bacon, diced
2 and 1/2 Pounds of Ground Lean Beef
2 Cups of finely chopped Onions
1 Cup of finely chopped Green Peppers
3 Cloves of Garlic, Minced
3 Cans (2 Pounds, 3 Ounces Each) of Italian Plum Tomatoes, broken up
3 Cans (6 Ounces Each) of Tomato Paste
1 and 1/2 Cups of Water
1/2 Cup of Worcestershire Sauce
3/4 Cup of Parsley
2 Tablespoons of Basil
4 Teaspoons of Oregano
2 Bay Leaves, crumbled
4 Teaspoons of Salt
1/4 Teaspoon of Tabasco Pepper Sauce
Cooked Spaghetti
Parmesan Cheese
In a Large Frying Pan, fry Bacon until crispy. Remove and reserve the Bacon for later use, remove and discard all but 3 Tablespoons of Bacon Drippings. Add Beef; cook until brown, stirring often. Stir in Onions, Green Peppers and Garlic; Saute until tender, about 10 Minutes. Stir in Tomatoes, Tomato Paste, Water, Worcestershire Sauce, Parsley, Basil, Oregano, Bay Leaves, Salt, Tabasco Sauce and the Bacon. Bring the Sauce to the boiling point and reduce heat to simmer, leaving it uncovered for 3 hours and stirring occasionally. Serve over the Cooked Spaghetti, and freeze leftover sauce.
6.) Lasagna Roll-Ups
Did this with a friend of mines kids, was a pretty fun experience ^^
I.)Bechamel Sauce
Ingredients:
3 Cups of Light Cream or 3 Cups of Milk
1 Bay Leaf
1/3 Cup of Butter or Margarine
1/3 Cup of All Purpose Flour
2 Teaspoons of Instant Chicken Broth
1 Teaspoon of Salt
1/3 Teaspoon of White Pepper
Dash of Ground Nutmeg
Scald cream or milk with bayleaf in a small saucepan; let it stand for 5 minutes; remove the bayleaf. Melt butter in a medium saucepan; stir in flour; cook, sitting constantly with a wooden spoon until the mixture begins to bubble. Stir in the scalded cream/milk, instant chicken broth, salt, pepper and nutmeg. Continue cooking and stirring until the sauce thickens and bubbles, then remove the pan from the burner.
II.) Lasagna Roll-Up
12 Lasagna Noodles
1 Pound of Ground Meatloaf Mixture
1 Large Onion, Chopped
1 Clove of Garlic, Minced
2 Slices of Rye Bread, Crumbled
1 Egg, Beaten
1 Teaspoon of Salt
1 Teaspoon of Parsley
1 Teaspoon of Oregano
1 Teaspoon of Basil
1 Teaspoon of Thyme
1/4 Teaspoon of Pepper
3 Cups of Homemade Sauce (See "Pizza Sauce" Recipe)
2 Cups of Bechamel Sauce (See "Bechamel Sauce")
Parmesan Cheese
Cook lasagna noodles in salted boiling water in a large kettle just until tender; drain and place the noodles in a large bowl of cold water. Shape ground meatloaf mixture into a large patty in the bottom of a large skillet; brown for five minutes or until beads of moisture appear on top; cut into quarters and turn over; brown for five more minutes; remove and drain the meat on paper towels. Pour off all but two tablespoons of the fat; saute onion and garlic in the pan for five minutes, or until soft. Crumble meat into a medium bowl; add sauteed onion, rye crumbs, egg, salt, herbs, and pepper. Mix until well blended. Remove the lasagna noodles from cold water, a few at a time, and drain on paper towels. Spread the meat mixture on lasagna noodles and roll in a jelly-roll fasion. Spoon Homemade Tomato Sauce into the bottom of a shallow casserole pan, and arrange the roll-ups seam side down in the sauce; cover with aluminum foil. Bake in an oven at 350F for 30 minutes; remove the foil and spoon Bechamel Sauce over the top, with Parmesan cheese, and bake fore one minute longer or until bubbly hot and sauce is golden.
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Time to officially catch up to where I'm at today!
7.) Spaghetti 'n' Meatballs da Vinci
Ingredients:
1/2 pound lean ground beef
2 cups of soft bread crumbs
3/4 cup of finely chopped roasted peanuts
1/4 cup of finely chopped onion
2 eggs
1/4 cup of nonfat dry milk
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/4 cup vegetable oil
2 cans (15 ounces) of tomato sauce
1 cup of water
1 teaspoon of oregano
1 clove of garlic, crushed
1 teaspoon of sugar
Cooked Spaghetti
Combine first eight ingredients in a large bowl, using your hands. Shape into 16 meatballs. Brown the meatballs in oil in a large skillet; pour off fat. Stir in the Tomato Sauce and the remaining ingredients except for the spaghetti. Lower the heat and simmer the sauce, covered, for about 30 minutes. Server over the Spaghetti.
8.)Chicken Tetrazzini
Ingredients:
5 Tablespoons of butter or margarine, divided
1/4 pound of fresh mushrooms, sliced
5 tablespoons of all-purpose flour
2 cups of chicken broth or stock
1 cup of light cream
Salt and Pepper
2 cups of dived or slivered cooked chicken
1 package of this spaghetti
Preheat oven to 350F. Melt 1 tablespoon of butter in a skillet and saute mushrooms until lightly browned. Set this aside when finished. Melt remaining butter in another pan, stir in flour and blend in chicken broth. Cook over medium heat, stirring occasionally, until sauce is smooth and thick. Add cream and seasoning as you wish. Divide the sauce in half, adding chick and mushrooms to one half and reserving it. Cook the spaghetti according to directions, but don't over cook. Drain the spaghetti and stir it into the other half of the sauce. Turn that mixture into an oiled 2-quart casserole dish. Make a well in the center of the spaghetti and pour in the cooled chicken&mushroom mixture. Sprinkle on Parmesan cheese, cover and bake for 20 minutes. Uncover and bake 10 to 15 minutes more, or until bubbly.
9.) Chinese Chicken Salad
Ingredients:
1/3 Cup of soy sauce
1 and 1/2 tablespoons of vegetable or sesame oil
1 tablespoon of prepared mustard
2 cups of cooked chicken, cut into thin strips
1 and 1/4 cups (8 ounces) of Orzo, uncooked
1 8-ounce package of frozen snow peas
1/2 cup of sliced green onion
1 8-ounce can of sliced water chestnuts, drained
Tomato rose (optional)
Blend soy sauce, oil and mustard in a medium bowl; add chicken and toss lightly until evenly coated. Allow it to stand for 1 hour to blend the flavors. Cook the Orzo according to package directions; drain well. Cool the orzo by rinsing it in cold water, draining again. Cook snow peas according to package directions; drain well and cool. Gently combine chicken mixture, cooled orzo, snow peas, green onion and water chestnuts until blended. Chill and garnish with tomato rose, if desired.
10.)Rice Pizza
Ingredients:
1/4 cup of chopped onion
1 tablespoon of cooking oil
1 can (8 ounces) of tomato sauce
1 and 3/4 cups of water
1 and 1/2 teaspoons of salt
Garlic seasoning, oregano, basil, pepper and sugar
3/4 cup of white rice
Pepperoni, mushrooms and/or anchovies
3 to 6 ounces of mozzarella cheese, sliced
1/3 to 1/2 cup of Parmesan cheese
Saute onion in oil; remove from heat once finished. Add tomato sauce, water, salt and other seasons as you desire. Add rice. Bring the mixture to a boil, stirring well. Cover and lower heat to simmer, cook 20 to 25 minutes, or until rice is tender and sauce is cook down to being thick. Stir to prevent sticking, add a bit of water if needed. Turn mixture into a well-oiled pizza pan or two pie pans. Spread, making a slight rim. Arrange pepperoni, mushrooms and/or anchovies over top. Cover with cheese slices and sprinkle on Parmesan Cheese. Slip in oven broiler to brown, cut in wedges and serve on plates.
And there! I'm caught up two where I am in the challenge thus far.
Next week will be filled with Chicken >>
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Yay, chicken!
I love chicken.
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Ok, so the first chicken recipe is the first one I've actually ever done.
Unfortunately, I didn't take the time to write it down, so I'm going to try to remember everything my memory. Granted, I don't need to really include any values because it's all "to taste." So just add as much or as little as you want ^^;
11.) Chicken Bits with Garlic&Butter Rice
Ingredients:
1 Boneless Chicken Breast, Sliced in half and roughly cubed.
1/4 cup Corn Starch.
1/8 cup of All Purpose Flour
Salt
Pepper
Zatarains Garlic&Butter Rice
Oil
In a small frying pan, heat oil on medium heat. While this is heating, combine Corn Starch, Flour, Salt and Pepper to taste, in a large mixing bowl. Once complete, add the cubed Chicken Breast and toss, until all pieces are coated. Once the oil is up to temp, begin to fry at most six pieces of chicken at a time, turning each piece once the underside is crisp and starting to get golden brown. Remove chicken bits from the oil and repeat until all bits are fried. In a large saute/sauce pan, prepare to cook rice to box instructions. For best flavor, add the recommended One to Two Tablespoons of Oil by using the oil from the frying pan you cooked the Chicken Bits in. Cook the rice according to box instructions, once complete toss in the Chicken Bits and simmer for a few more minutes. Plate and serve.
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12.) Chicken Mangino with Sauteed Linguine
*NOTE: All ingredients without measurements are "To-taste." So add as you wish."
Ingredients:
2 Boneless Chicken Breasts
1 Onion, sliced into spears
All Purpose Flour
Olive Oil
Butter
4 cloves of Garlic, chopped and/or minced
Thyme
Basil
Salt
Pepper
Linguine
Apply olive oil to a large Saute Pan, bringing the head to medium temp. While the oil is coming to temperature, prepare your onion, 2 of the 4 cloves garlic, and dry spices. At the same time, be sure to cook the Linguine to box instructions, draining and setting aside once complete. Once the oil is to temp, drop in the Onion and Garlic, cooking until Onion is nearly clear. DO NOT BROWN. Once this is done, toss in the dry spices and linguine, tossing until linguine is evenly coated with oil and spices, and let simmer for about 5 minutes. Remove from heat and plate.
In a frying pan on the same burner, same temp, put a table spoon of butter onto the pan and allow it to melt and cover the base. While the butter is melting, pound the chicken breasts with a mallet until about 1/4" thick. In a large bowl, mix in flour and toss in the chicken breasts. Once they are evenly covered, add some of the rest of the garlic to the pan, and place a chicken breast over it. Allow it to brown up on the one side, then flip, adding more garlic to the bottom. Let this breast cook until browned on the other side and cut open the center to check if it's cooked. Once finished, plate it with the pasta and repeat with the second breast, plating that once it's finished.
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Ok x.x
I haven't posted anything, mostly because I haven't had ingredients to cook more of the meals I've been planning for >.>
As much as I could keep posting my recipes, I don't want to post something I haven't cooked and tried myself to make sure it comes out good D=
For those who do watch this thread, I can keep posting things if you'd like, or just wait until I can cook them to try. And don't feel worried to ask me privately for a recipe, I know a lot of dishes for different types of foods >>
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I watch the thread, but it's up to you. :P I can wait.
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I'm thinking that may be best x.x
As good as it may all sound on paper, a lot of what makes it on here is the final product of multiple testings >3>
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100 Views! Never thought it'd get that high to be honest >>
So lately, I obtained my Book of Meat from my grandmother. I left it up there back in March, so I'm really glad to have it back. It contains all the notes, recipes and ideas I've had for meat and meat products. And what better way to celebrate getting it back than posting about all of the meaty goodness on here >>
13.) Spaghetti Pie
Ingredients;
6 Ounces of Spaghetti
2 Tablespoons of Butter or margarine
2 Beaten Eggs
1/3 Cup of Grated Parmesan Cheese
1 Cup of Cream-Style Cottage Cheese
1 Pound of Ground Beef
1/2 Cup of Chopped Onion
1/4 Cup of Chopped Green Pepper
1 7 and a half Ounce Can of Tomatoes, cut up
1 6-Ounce Can of Tomato Paste
1 Teaspoon of Sugar
1 Teaspoon of Dried Oregano, crushed
1/2 Teaspoon of Garlic Salt
1/2 Cup of Shredded Mozzarella Cheese
In a Saucepan cook Spaghetti in a large amount of boiling salted water for 10 to 12 minutes or just until tender; drain. Stir Butter or Margarine into hot Spaghetti; stir in Beaten Eggs and Parmesan Cheese. Form Spaghetti mixture into a "crust" in a greased 10-Inch Pie Plate. Spread with Cottage Cheese.
In a skillet, cook Ground Beef, Onion and Green Pepper until Meat is browned and Vegetables are tender. Drain off fat. Stir in undrained Tomatoes, Tomato Paste, Sugar, Oregano and Garlic Salt; heat through.
Turn Meat mixture into spaghetti crust. Cover edges with foil. Bake in 350 degree oven for 20 minutes. Sprinkle on Mozzarella Cheese; bake about 5 more minutes or until Cheese is melted.
14.)Pizza Pie
Ingredients;
Plain Pastry for Double-Crust Pie (See recipe Bellow)
4 Ounces of Bulk Italian Sausage
3 Eggs
1 Cup of Ricotta or Cream-Style Cottage Cheese
1 Cup of Shredded Mozzarella
1/2 Cup of Sliced Pepperoni, halved
1/4 Cup of Grated Parmesan Cheese
1 Beaten Egg
2 Tablespoons of Milk
Prepare and roll out only half of the pastry to a 12-inch circle; reserve the remaining pastry. Fit pastry circle into a 9-inch Pie Plate. Trim to 1/2 inch beyond edge of the pie plate. Fold under and flute edge; do not prick crust. Bake in 450 degree oven for 5 minutes. Remove from oven; reduce oven temperature to 350. Cook Italian Sausage until browned; drain well. Beat together the 3 Eggs and Ricotta or Cream-Style Cottage Cheese. Fold in next 4 ingredients and Italian Sausage. Turn into Pastry Shell.
Roll out remaining pastry dough into an 8-inch circle; cut out 6 to 8 wedges. Arrange wedges atop filling. Bake in 350 degree oven for 20 minutes. Combine the 1 Beaten Egg and Milk; brush over wedges. Bake about 20 minutes more or until golden. Let stand for 10 minutes and serve.
Pastry
Ingredients;
1 Cup of All Purpose Flour
1/2 Teaspoon of Salt
1/3 Cup of Shortening
3 to 4 Tablespoons of Cold Water
Stir together Flour and Salt; cut in shortening until pieces are the size of small peas. Sprinkle 1 Tablespoon of the Water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened.
For single-crust pie: Form dough unto a ball. Flatten on lightly floured surface. Roll dough from center to edge, forming a circle about 12 inches in diameter. Fit pastry into a 9-inch pie plate. Trim to 1/2 inch beyond edge of plate. Fold under and flute edge. Continue as directed in recipe.
For double-crust pie: Prepare dough as directed above except double the recipe. Form unto two balls. Flatten each on lightly floured surface. Roll each from center to edge, forming a circle about 12 inches in diameter. Fit on circle into 9-inch pie plate. Continue as directed in recipe.
15.)Russian Fried Pasties
This recipe can be done with a Fry Daddy, but cooking time will vary. This recipe will follow cooking in a skillet.
Ingredients;
2 and 1/2 to 3 Cups of All Purpose Flour
1 Package of Active Dry Yeast
1 Cup of Milk
1 Teaspoon of Salt
1/4 Teaspoon of Sugar
1/2 Pound of Ground Beef
1/2 Cup of Chopped Onion
1 Clove of Garlic, minced
1/2 Cup of Tomato Sauce
2 Tablespoons of Grated Parmesan Cheese
2 Tablespoons of Snipped Parsley
1/4 Teaspoon of Salt
1/4 Teaspoon of Ground Cinnamon
1/8 Teaspoon of Pepper
1/8 Teaspoon of Ground Ginger
3 Tablespoons of Cooking Oil
In Mixer Bowl combine 1 and 1/2 cups of the Flour and the Yeast. In a saucepan heat Milk, 1 Teaspoon of Salt, and Sugar just until warm, stirring constantly. Add to Flour in mixing bowl. Beat at low speed of electric mixer for 30 seconds, scraping sides of the bowl constantly. beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place in lightly greased bowl, turning once to grease surface. Cover; let dough rice in warm place until double (about 1 hour).
Meaning, in a skillet cook Ground Beef, Onion, and Garlic until meat is browned and Onion is tender. Drain off fat. Stir in Tomato Sauce, Cheese, Parsley, 1/4 Teaspoon of Salt, Cinnamon, Pepper and Ginger. Heat through.
Punch dough down; turn out onto lightly floured surface. Shape into 12 balls. cover; let rest 5 to 10 minutes. To make Pasties, place each ball of dough on a lightly floured surface. Roll to a 5-inch round as described below. Place about 2 Tablespoons of the meat mixture atop each round. shape the pasty as described below.
In heavy 12-inch skillet, heat cooking oil over medium heat about 1 minute or until hot. Place 6 of the pasties, seam side down, in the hot oil. Reduce heat to medium-low. Cover and cook for 8 to 10 minutes, or until crisp and lightly browned. Turn pasties; cover and cook for 8 to 10 minutes more or until crisp and lightly browned. Remove pasties from skillet. Drain on paper towels. Keep warm while cooking remaining pasties. Serves about 12.
How to Wrap some Pasties
To shape Russian Pasties, place each ball of dough on a lightly floured surface. Roll from center to edges into a 5-inch round, rolling thinner at the edges. Place about 2 Tablespoons of the meat mixture in center of each round. Moisten edges of dough with a little water. Bring edges of dough up and around meat mixture, easing the fullness of the pasty edges into tiny pleats in the center of the pasty. Slightly stretch the pasty edges until they just meet, and pinch the edges together to seal.
16.) Chicken Salad Sandwiches
Ingredients;
2 Cups of Ground Cooked Chicken
1/2 Cup of Finely Chopped Celery
1/3 Cup of Chopped Sweet Pickle
2 Teaspoons or Finely Chopped Onion
1/2 Cup of Mayonnaise
1 Tablespoon of Lemon Juice
1/2 Teaspoon of Celery Salt
12 Slices of Bread
Lettuce Leaves
2 Medium Tomatoes, sliced
1 Cup of Alfalfa Sprouts
In a bowl, combine Chicken, Celery, Sweet Pickle and Onion. Combine Mayonnaise, Lemon Juice, Celery Salt, and a Dash of Pepper; fold into Chicken Mixture and chill.
To assemble, spread Bread Slices with Softened Butter or Margarine, if desired. Place Lettuce Leaves on 6 of the Slices. Top with Chicken Mixture, Tomato Slices, Alfalfa Sprouts and the remaining Bread. Slice each sandwich in whatever way desired and serve.
17.) Sloppy Joes
1 Pound of Ground Beef
1/2 Cup of Chopped Onion
1 10 and 3/4-ounce Can of Condensed Tomato Soup
1/4 Cup of Water
1 Tablespoon of Prepared Mustard
1/2 Teaspoon of salt
1/4 Teaspoon of Pepper
6 Hamburger Buns
In skillet, cook Ground Beef or Onion until Meat is browned. Drain off fat. Stir in Soup, Water, Mustard, Salt and Pepper. Simmer, uncovered, for 2 to 3 minutes. Split and toast Buns; serve Meat Mixture on buns.
18.)Taco Sandwiches
Sloppy Joe Mixture (See Above)
1 4-Ounce Can of Green Peppers, rinsed, seeded and chopped.
1 Teaspoon of Chili Powder.
1 Teaspoon of Worcestershire Sauce
1/8 Teaspoon of Garlic Powder
Several Dashes of Bottled Hot Pepper Sauce
8 Hamburger Buns
2 Cups of Shredded Lettuce
1 Cup of Shredded American Cheese
1 Medium Tomato, chopped
In skillet, combine Sloppy Joe Mixture, Chili Peppers, Chili Powder, Worcestershire Sauce, Garlic Powder, and Hot Pepper Sauce; bring to boil. Reduce heat; cover and simmer for about 5 minutes. Split and toast buns. Spoon Meat Mixture onto bottoms of buns; top with Lettuce, Cheese, Tomato and Bun Tops.
19.) Spanish Rice Soup
1 pound of Ground Beef
4 Cups of Water
1 28-Ounce Can of Tomatoes, cut up
1 Cup of Chopped Celery
1/2 Cup of Long Grain Rice
1/4 Cup of Chopped Green Pepper
1 1 and 1/4-Ounce Envelope of Regular Onion Soup Mix
1 Tablespoon of Instant Beef Bouillon Granules
1/2 Teaspoon of Salt
1/2 Teaspoon of Dried Basil
Several Dashes of Bottled Hot Pepper Sauce
In large saucepan or Dutch oven, cook Ground Beef until browned. Drain off fat. Stir in Water, Undrained Tomatoes, Celery, Uncooked Rice, Green Pepper, Soup Mix, Bouillon Granules, Salt, Basil and Hot Pepper Sauce. Bring to boil. Reduce heat; cover and simmer about 20 minutes or until Rice is tender, stirring occasionally. Makes about 6 servings.
20.) Spicy Cocktail Meatballs
1 Beaten Egg
1/4 Cup Fine Dry Bread Crumbs
1 Tablespoon Prepared Mustard
1/2 Teaspoon of Salt
1/8 Teaspoon of Pepper
3/4 Pound Ground Beef
2 Cups of Corn Chips, crushed
1 6-Ounce Container of Frozen Avocado dip, thawed
Combine Egg, Bread Crumps, Mustard, Salt and Pepper. Add Ground Beef; mix well. Shape into 3/4-inch meatballs. Place in covered container and chill overnight.
Roll meatballs in crushed Corn Chips. Bake in shallow baking pan in 350 degree oven for about 20 minutes. Serve hot with Avocado dip, spearing the meatballs with Cocktail Picks. Garnish with Hot Peppers, if desired. Makes 48 Meatballs.
21.) Meatballs in Chili
1 Cup of Soft Bread Crumbs
1/3 Cup of Milk
3/4 Teaspoon of Salt
1/2 Teaspoon of Chili Powder
1 Pound of Ground Beef
2 Tablespoons of Shortening
1 16-Ounce Can of Tomatoes, Cut Up
1 15 and 1/2-Ounce Can of Red Kidney Beans
1/2 Cup of Chopped Onion
1/2 Cup of Chopped Green Pepper
1/4 Cup of Canned Green Chili Peppers, rinsed, seeded and chopped.
1 Teaspoon of Dried Marjoram, crushed
1 Teaspoon of Chili Powder
1/2 Teaspoon of Garlic Powder
1/4 Teaspoon of Salt
1 Bay Leaf
1 Tablespoon of Cornstarch
1 Tablespoon of Cold Water
Hot Cooked Rice
In bowl, combine Bread Crumbs, Milk, the 3/4 Teaspoon of Salt, and the 1/2 Teaspoon of Chili Powder. Add Ground Beef; mix thoroughly. Shape mixture into 1-inch Meatballs. In 12-inch skillet, brown Meatballs in hot shortening. Drain off fat. Stir in undrained Tomatoes, undrained Kidney Beans, Onion, Green Pepper, Chili Peppers, Marjoram, the 1 Teaspoon of Chili Powder, Garlic Powder, 1/4 Teaspoon Salt and Bay Leaf.
Bring mixture to boil; reduce heat. Cover and cook over low heat for 20 minutes, stirring occasionally. Remove Bay Leaf. Combine Cornstarch and Water; Stir in Tomato Mixture. Cook and stir until thickened and bubbly. Serve over Hot Cooked Rice.
22.)Meatballs a la Burgundy
1 Beaten Egg
1/2 Cup of Milk
1/3 Cup of Quick-Cooking Rolled Oats
1/4 cup of Finely Chopped Onion
1 Pound of Ground Beef
2 Tablespoons of All Purpose Flour
2 Tablespoons of Burgundy
1 and 1/2 Teaspoons of Instant Beef Bouillon Granules.
1/2 Teaspoon Sugar
Hot Cooked Noodles.
In a bowl, combine Egg and Milk. Stir in Rolled Oats, Onion, and 1/2 Teaspoon of Salt. Add Ground Beef; Mix well. Shape into 1-inch Meatballs; brown in skillet. Remove Meatballs; reserve 1 Tablespoon of Drippings in the skillet. Stir in flour into Reserved Drippings. Add Burgundy, Bouillon Granules, and 1 Cup of Water; Cook and stir until thickened and bubbly. Stir in sugar; add Meatballs. Cover; simmer about 20 minutes. Serve with Noodles, garnish with Parsley if Desired.
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Ok, so I've been rather preoccupied with quite a few things, but I've been finding the time to type out my recipes. And so, here's everything from 23 to 34
23.) Grilled Sour Cream Burgers
Ingredients;
½ Cup of Sour Cream Dip with French Onion
3 Tablespoons Fine Dry Bread Crumbs
1 Pound Ground Beef
4 Hamburger Buns, split, toasted, buttered
Combine Sour Cream Dip, Bread Crumbs, 1/4th Teaspoon of Salt, and a dash of Pepper. Add Ground Beef; mix well. Shape into four ½-inch thick patties. Grill over medium heat, turning once. Allow up to 15 minutes cooking time for medium. Serve patties on buns, top with additional sour cream dip, if desired.
24.) Burgers Divan
Ingredients;
3 Slices of Bacon
¼ Cup Chopped Onion
1 Teaspoon of Worcestershire Sauce
¾ Teaspoon of Salt
½ Teaspoon of Dry Mustard
¼ Teaspoon of Dried Oregano, crushed
1 Pound of Ground Beef
¼ Cup of Mayonnaise or Salad Dressing
2 Teaspoons of Milk
4 Slices of Tomato
1 Small Zucchini, thinly Sliced
2 Tablespoons of Grated Parmesan Cheese
4 Hamburger or Kaiser rolls, split and toasted.
In a skillet, cook Bacon until crisp; drain, reserving drippings. Crumble Bacon. Cook Onion in reserved drippings until tender. Combine Bacon, Cooked Onion, Worcestershire, Salt, Mustard, and Oregano. Add Ground Beef; mix well.
Shape into four ½-inch thick patties. Broil until done, turning once (allow about 10 minutes total time for medium.) Combine Mayonnaise and Milk. Top each burger with 1 Tomato Slice, and a few Zucchini Slices. Dollop burgers with Mayonnaise mixture; sprinkle with Parmesan Cheese. Broil about 1 minute longer. Serve on buns or rolls.
25.)Taco Burgers
Ingredients;
1 Beaten Egg
½ Cup Crushed Corn Chips
1 1 and ¼-ounce envelope of Taco Seasoning Mix
1 Pound of Ground Beef
1 8-ounce Can of Tomato Sauce
4 Hamburger Buns, split, toasted, and buttered.
1 Large Tomato, chopped
1 Cup of Shredded Lettuce
½ Cup of Shredded Sharp Cheddar Cheese
Combine Egg and ¼ Cup of Water; stir in Corn Chips and half of the Taco Seasoning Mix. Add Ground Beef; mix well. Shape into four ½-inch thick patties. Grill over medium heat, turning once. (Allow up to 15 minutes total time for medium.)
Combine Tomato Sauce and remaining Taco Seasoning Mix. Serve patties on buns. Top with some of the Tomato Sauce mixture, Tomato, Lettuce and cheese.
26.) Swedish Burgers
Ingredients;
1 Beaten Egg
1 Cup of Dairy Sour Cream
1 Cup of Soft Bread Crumbs
½ Cup Finely Chopped Onion
½ Teaspoon of Dry Mustard
½ Teaspoon Ground Mace
1 Pound Ground Beef
½ Pound Ground Pork
8 Kaiser Rolls, Split and toasted
Lettuce Leaves
In a bowl, combine Egg and ½ cup of Sour Cream; stir in Bread Crumbs, Onion, Mustard, Mace and 1 teaspoon of Salt. Add Ground Beef and Ground Pork; mix well. Shape into eight ½-inch thick patties. In a large skillet, brown the patties slowly on both sides. Cover; continue cooking over low heat for 15 minutes.
To serve, place patties on toasted roll halves; spread with the remaining Sour Cream. Top with lettuce.
27.)Bacon Burger Squares
Ingredients;
8 slices of Bacon
2 Pounds of Ground Beef
2 Tablespoons of Lemon Juice
1 Tablespoon of Worcestershire Sauce
8 Hamburger Buns, split and toasted
Cook Bacon until almost done, but not crisp. Cut Bacon slices in half crosswise. Pat beef to a 12x6-inch rectangle; cut into 8 squares. Combine Lemon Juice and Worcestershire; Brush over patties. Sprinkle with Salt and Pepper.
Arrange the squares in a greased wire grill basket. Place two half-slices of Bacon crisscrossed atop each burger. Close basket. Grill burgers over medium-hot heat until desired doneness, turning often. (Allow about 20 minutes total time for medium.) Serve on buns.
28.)Beer-Sauced Burgers
Ingredients;
2 Tablespoons Chopped Onion
2 Tablespoons Chopped Green Pepper
2 Tablespoons Butter
½ Cup Catsup
2 Teaspoons Cornstarch
1 Teaspoon of Worcestershire Sauce
½ Cup of Beer
1 and ½ Pounds of Ground Beef
6 Slices Bread, toasted.
In a small saucepan, cook Onion and Green Pepper in Butter until tender. Combine Catsup, Cornstarch and Worcestershire; stir in Vegetables. Add beer; heat and stir until just boiling. Combine Ground Beef and 1 Teaspoon of Salt. Shape into six ½-inch thick patties. Brush with Beer mixture.
Grill patties over medium-hot heat until desired doneness, turning once. (allow up to 12 minutes in total time for medium.) Brush occasionally with Beer mixture. Serve patties on toasted bread; spoon more of the Beer mixture over the patties.
29.)Chicken Loaf Supreme
Ingredients;
2 Cups of Chopped Fresh Mushrooms
¼ Cup of Finely Chopped Green Pepper
¼ Cup of Finely Chopped Onion
1 Tablespoon of Butter or Margarine
2 Beaten Eggs
1 5 and 1/3-ounce can of Evaporated Milk
1 and ½ cups of Soft Bread Crumbs
¼ Cup of Diced Pimiento
¼ Cup of Snipped Parsley
1 Teaspoon of Salt
¼ Teaspoon of Dried Marjoram, crushed
1/8 Teaspoon of Pepper
4 Cups of Coarsely Ground Cooked Chicken (about 1 pound)
Cheese Sauce
In a skillet, cook Mushrooms, Green Pepper and Onion in Butter or Margarine until vegetables are tender but not brown. In a bowl, combine Eggs and Evaporated Milk. Stir in Bread Crumbs, Pimiento, Parsley, Salt, Marjoram, Pepper, and Mushroom mixture. Add Ground Cook Chicken; mix well.
Line the bottom of a greased 8x4x2-inch loaf dish with foil; grease the foil. Pat Chicken mixture into dish. Bake in 350 degree oven about 45 minutes or until the center of the loaf is firm. Invert the Chicken Loaf onto a platter; remove the foil. Serve with Cheese Sauce.
Cheese Sauce: In a Heavy Saucepan, melt 2 Tablespoons of Butter or Margarine. Stir in 2 Tablespoons of All-purpose Flour, ¼ teaspoon of Salt, and a dash of Pepper. Add 1 and ¼ Cups of Milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat. Stir in 1 cup of shredded natural Swiss Cheese until melted.
30.)Greek Meatballs
Ingredients;
1 Beaten Egg
1/3 Cup of Milk
1/3 Cup of Fine Dry Bread Crumbs
1/3 Cup of Finely Chopped Onion
1 Clove of Garlic, minced
¾ Teaspoon of Salt
¼ Teaspoon of Dried Mint, crushed
1 Pound of Ground Lamb or Ground Beef
1 Tablespoon of Shortening
Lemon Sauce
In a bowl combine Egg and Milk. Stir in Bread Crumbs, Parsley, Onion, Garlic, Salt, Mint and a dash of Pepper. Add Ground Lamb or Beef; mix well. Shape into 1-inch meatballs. In a large skillet brown meatballs in hot shortening. Cover; cook over low heat for 15 to 20 minutes. Drain off fat. Transfer meatballs to a serving dish. Serve with Lemon Sauce.
Lemon Sauce: In a saucepan melt 2 Tablespoons of Butter or Margarine; blend in 2 tablespoons of All-purpose Flour, ¼ Teaspoon of Salt and a dash of White Pepper. Add 1 cup of Milk. Cook and stir until thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in 2 chopped Hard-cooked Eggs, 1 Teaspoon of Finely Shredded Lemon Peel, and 2 Tablespoons of Lemon Juice.
31.)Blender Pesto Sauce
Ingredients;
¼ Cup Cubed Parmesan Cheese
¼ Cup Cubed Romano Cheese
2 Cups Cut-up Fresh Basil Leaves
2 or 3 Tablespoons of Pine Nuts
1 Clove of Garlic, Halved
½ Teaspoon of Salt
Dash of Pepper
1 Cup of Olive Oil
Star blender at medium speed. While blender is running, tip center cap and gradually add cheese, blending until grated. Empty onto waxed paper; set aside. Put basil leaves, nuts, garlic, salt and pepper into blender. Cover; blend at medium speed until mixture is smooth and paste-like. Add cheese; blend just until mixed. While blender is running, tip center cap and add oil in a steady stream; blend until sauce is consistency of creamed butter. Toss with your favorite pasta and serve
32.)Spaghetti in Wine&Onion Sauce
Ingredients;
1 Large Onion
1 Clove of Garlic
1 Small Bunch of Parsley
4 Tablespoons of Butter
1 Tablespoon of All-purpose Flour
¾ Cup of Dry White Wine
1 Teaspoon of Meat Extract
Salt and Pepper
10 Ounces of Spaghetti
Chop the onion, garlic, and parsley finely and sauté in the butter in a heavy saucepan. When the onion starts to color, add the flour and cook, stirring constantly, over a fairly high heat until the flour turns a nut-brown color. Pour in the wine, mixing well, and allow to evaporate; add some stock made from the meat extract dissolved in approximately 1/3 cup of boiling water, season with the salt and pepper, and simmer gently for 1 hour, stirring occasionally and adding a little water if necessary. Cook the spaghetti in plenty of boiling, salted water and drain when al dente. Turn into a deep serving dish and top with the sauce.
33.)Broccoli and Zucchini Pasta
Ingredients;
1 Head of Broccoli, separated into florets
1 Package of Spaghetti, Ziti, or other pasta
5 Cloves of fresh Garlic, minced
1 Zucchini, cut into ½-inch cubes
¼ Cup of Olive Oil
1 Teaspoon of Dried Oregano
Salt and Pepper
¼ Cup of Butter or Margarine
½ Cup of Freshly Grated Parmesan Cheese
Steam broccoli in a small amount of water or in a steamer basket until crisp-tender, about 7 minutes. In the meantime, cook spaghetti according to package directions. Make a sauce by stir-frying the garlic and zucchini in oil until zucchini is barely tender. Add oregano, salt and pepper. Melt butter into the sauce, then add the broccoli. Toss sauce with spaghetti and sprinkle on the Parmesan cheese.
34.)Garden Pasta
Ingredients;
¼ Cup of Butter
1 Cup of Broccoli Flowerets
2 Carrots, sliced diagonally ¼-inch
1 Red Pepper, cut into ¼-inch strips
1 Zucchini, sliced ¼-inch
1 Yellow Squash, sliced ¼-inch
½ Pound of Ziti
3 eggs
¼ Cup of Whipping Cream
¼ Cup of Chopped Fresh Parsley
¼ Cup of Grated Parmesan Cheese
2 Teaspoons of Dried Basil Leaves
1 Teaspoon of Pepper
½ Teaspoon of Salt
In a large skillet, melt butter over medium heat; add the vegetables. Cook, stirring occasionally, until vegetables are crisp-tender. Cook Ziti according to package directions. When pasta is done, drain immediately, thoroughly. In a large bowl, beat the eggs and cream until well blended. Add pasta and remaining ingredients; toss to combine. Serve immediately.
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I'm going to have to try some of these new ones :P
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That's good =o
I personally recommend the Greek Meatballs. They're amazing. Though I myself do them with a sort of gravy now >3>