Recipe Share

[Anonymous15235]

I thought we'd start a thread going off of the favorite food topic, where everyone could post some of their favorite recipes!


I'll Start..

For appitizers I LOVE to make creamcheese crescents.

take 1 can of the pillsbury cresceants
get 1 package of chive creamcheese spread (comes in a round tube like butter)
get some fresh bacon bits

roll out the creceants cut them in half long ways
in a box mix in the cream cheese and baconbits to your liking and spread a small amount of cream cheese the length of the crescent, roll up as normal and bake until golden brown.


another favorite is my mom's recipe for Chicken Cresceants

Ingredients
4 chicken breasts
2 cups shredded cheese
1 can cheddar broccoli soup
1can milk
1 can cresants
2-4 tablespoons of garlic (depending on your liking, i love garlic and my mother and i always put 3 heaping tablespoons of cut up garlic)

Boil up 4 chicken breasts in water with Garlic (to taste) for about 1 to 1 1/2 hours. When chickn is dne, cool and shredd up in a bowl ( this chicken is so tender at this point I just use two forks and pull the hicken apart ) add in 2 cups of shredded cheese.
in a 9x13 pan mix in 1 can of cheddar brocc. soup with 1 can of milk (fill the can from the soop with milk.
open up cresants rolls (uncooked) roll out on counter and add a few tablesppons (i use a small handfull) of chicken squish in hands so it sticks together and place in the top part of cresceant and roll iup. do this until you have no more cressants.
Place the cresants in the soup mix sprinkle cheese around the creseants in the pan,
in a preheated over at 375 degrees cook for 20-25 mins or until golden brown, could go as long as 45 mins.

serves 4 and serve with a salad.. delious!

[kian]

Brillant idea! Sounds yummy, looking forward to all kinds of recipes! I'll find some of my favs

[Oliver & Henry's Mum]

Great thread! Loki's Mum...I would love it if you posted the Cheese Soup Recipe in here as I have my printer hooked up now

Some of my recipes are kind of long, so I thought I'd ask and see which of my pasta recipes one might like:

Linguine with White Clam Sauce
Fuscilli with Ham and Mushrooms in a creamy Alfredo-like sauce
Fettucine with Shrimp in a creamy, rose sauce
Deb's Monday Night Special (casserole)

Some of my meat dishes include:

Roast Pork
Roast Prime Rib of Beef (Standing Rib Roast)
Roast Turkey/Chicken (Sage and Onion Stuffing)
Grilled Steak
Grilled Lamb
Grilled Vegetables (Spicy)

I have lots of others and some great tips too. I do mostly starters and main courses. I have never had a desire to bake so hopefully we'll have some dessert recipes on here for people like me.

Great thread and now I'm starving!!! I hope that wasn't too presumptuous of me posting a "selection".

[Deerie me]

Ok I'll have a look to see where I posted it. It was around halloween/bonfire night if I remember right.

[snoopygirl]

See Deborah I love to bake and I'm not so good at the cooking - except chicken korma, I can make that! (*cough* using ready made paste *cough*)
I volunteered to make my sister a birthday cake as she's turning 11 this month ( Time goes crazily fast!! She'll be starting my school in September!!)
I think I'm just going to make a usual sort of Victoria Sponge, with vanilla butter icing and raspberry jam in the middle and pink butter icing on top with pink sprinkles I can't wait. I love cake
I actually really enjoy cooking/baking etc. which is something my mam absolutely despises. It's normally freezer food or ready meals at our house! Except from fajitas from those OldElPaso dinner kit things, pasta with stir-in sauce, or her special chicken and rice if she's in the mood or she can get me to do the chopping up! And sometimes the odd rather delicious mince and onion dinner with Aunt Bessie's Yorkshire puddings. My mam once said she would rather clean toilets than cook! My dad likes cooking, though, and I love his chilli con carne. Another one of my favourite meals, I need to learn how to make that. Yumm. It's not good to be hungry at 11:27pm.. Darn it.
Has anyone ever tried Malayan curry by the way? I tried some of my cousin's the other day when we ordered Indian. It's lovely! Like Korma (Nom Nom!) but fruitier, with pineapple and stuff..

[kian]

Snoops you should be a writer!! I bet you can try some of these recipes here and wow your family with meals. You don't have to tell them where you got the recipies from. I love to cook, when my kids were growing up I would research a recipe off the internet and try it once a week. Some got thumbs up, some down! It was fun times.
Deborah about Fusculli ham and mushrooms! Sounds yummy.

This is a good summer salad recipe I got off the net years ago: (I don't know UK measurements)
It was a thumbs up.

1/2 Cup Orzo Pasta
3 T Oil
3 T Orange Juice
1/2 teaspoon salt
4 C cooked Chicken cubed
1 Cantaloupe cut into 1" pieces
2 sticks celery cut into small slices
1 C red grapes
1 C mayonaise
1 Tablespoon milk
1 C chopped cashews or almonds

Cook Orzo, drain, rinse with warm water and drain. Combine oil, salt and blend. Stir in Orzo and add Chicken,
Cantaloupe, celery and grapes. Combine Mayonaise, milk, OJ blend and fold into the pasta mixure. Chill at least 2 hours and add the cashews or almonds before serving. Serves about 8 (except in my house-servings are about 4!!)

[snoopygirl]

Snoops you should be a writer!! I bet you can try some of these recipes here and wow your family with meals.

I would love to cook for my family, I bet my mam would appreciate it! I really want to do chilli con carne next!
And as for the writer bit, well, I think maybe in the future I would like to write, but I'm not sure because I am very shy. I do actually write a lot of fiction stories. I have been doing it since I was a kid. Back then I used to write about dogs, then horses, and sometimes just about teenage girls like Cathy Cassidy or Jacqueline Wilson. But I'm writing a story now that I think may be better than that, if I actually finish it! I never finish my stories! Some of them I don't want to finish because they're not very good or I don't like any more, etc. I am planning more carefully and caring more for this new novelly-type story so I just hope I don't get sidetracked by another idea as always! I don't tell my friends that I write, and I don't let anybody read them. I'm far too shy. And once I let my mam read one of my poems when I was little and I was very embarrassed and she told people and read it to people and made my teacher read it in class, which made me turn like BURGUNDY and humiliated me so much (and I think everyone thought I was a freak!) so I don't want to do that again. I just like to write as a pastime just for me.

[Deerie me]

Here it is. It took me ages to find it.

CHEESE AND BACON SOUP

8 RASHERS BACON (CHOPPED)
2 LARGE ONIONS (CHOPPED)
50G/2OZ PLAIN FLOUR
1 PINT CHICKEN STOCK
1 PINT MILK
SALT & PEPPER
200G/8OZ CHEDDAR CHEESE (GRATED)

FRY BACON & ONION IN A SAUCEPAN UNTIL BACON IS CRISP & ONION SOFT. STIR IN FLOUR. COOK FOR 2 MINS. GRADUALLY STIR IN STOCK & MILK. BRING TO BOIL, STIRRING. ADD SALT AND PEPPER. COVER & SIMMER FOR TWENTY MINUTES.
STIR IN CHEESE UNTIL MELTED AND SERVE.

SERVES LOADS (ABOUT 8-10)

[Sadie G]

Deborah -
I would like the recipe for the grilled vegetables (spicy). Thanks!!

I'm going to have to go through my recipes to find some of the good ones. I don't have a lot of time to cook except on the weekends now but I am like Kian...I like to try new recipes.....some thumbs up and yup some thumbs down! Thats part of the fun of it!!

Does anyone have a good chili recipe that is only the meat and sauce? I tried some a few years ago that was wonderful, but the lady who made it wouldn't give up the recipe! The OH likes his chili with elbow macaroni, beans, meat and tomato sauce...I throw in chopped tomatoes sometimes too.........but I would like to make it a little different sometimes!

[lovexfranki]

Everyone thinks I'm nuts cause I cook a meal 4-5 days a week.
I LOVE to cook. My grandmother owns a Russian/German restaurant .
One of the things the boys (my husband and room mate) love is called Bierock Casserole.
You need...
2 packages of cresent rolls
1lb ground beef
Half a head of cabbage shredded
1lb shredded cheddar
1 10oz can cream of mushroom soup.

You brown the ground beef and mix in the mushroom soup.
You press one can of cresent rolls into the bottom of a baking pan.
Pour the beef and soup mixture onto the cresent roll dough.
Top with the cabbage and cheese.
Put the other can of cresent rolls over the top layed out flat.
Bake at 350 degrees for 30 minutes.

It's like a cheeseburger casserole but with cabbage.
It's really easy and yummy.

[kian]

Sounds yummy Franki! Like your new avatar of Jack. A Russian/German Rest, that is very cool.

[lovexfranki]

Tonight I made shredded bbq chicken sandwiches and french fries.
It's an easy recipe too.
And it's something you can leave cooking all day.

You just put frozen chicken breasts (I use 4 for 3 people) in a slow cooker.
Dump a bottle (17oz) of BBQ sauce.
Cook on low for 8 hours or high for 3-4 hours.
Once the meet is cooked (or twards the end of the 8 hours) shred the chicken with a fork. (It usually just falls apart anyway)
Turn the heat off and let cool for 10 minutes to let the sauce thicken back up.
Put it on some buns and tada, chicken sandwiches.
It's nice to do when I have to work cause I can get it all ready turn it on before I leave and when I get home I just shred the chicken and it's done.

[Sadie G]

I'm going to try the BBQ chicken........I love crock pot recipes!! That sounds very simple and has to be better than the premade stuff you get at the store! Thanks for the recipe!

[Oliver & Henry's Mum]

I had to make this before I could type the recipe, which I did last night. Linda, I'll post more grilling recipes when I start grilling again.

Fusilli with Ham, Mushrooms and a creamy "Alfredo" type Sauce

The ingredients one uses are important to this recipe so I will suggest certain items. At the end of this, I will highlight the ingredients that make a basic, creamy Alfredo sauce so that it can adapted to suit personal tastes.

One of the major ingredients is the Parmesan cheese. It is highly recommended that an imported Italian, preferably Reggiano be used. A Grana Padano Parmesan will substitute well. If one is unable to obtain Italian Parmesan, a good domestic brand will suffice, not pre-grated! I also always use an Italian pasta but that is personal taste. If one prefers whole wheat (which is also available in Italian) or is unable to obtain imported pasta, that is fine too. This recipe lends itself well to any "corkscrew" shaped pasta, as well as being chunky or refined. I prefer a chunky version and use cubed ham and quartered mushrooms, whereas a julienned ham and sliced mushrooms would also work.

INGREDIENTS REQUIRED

1/2 pound of butter
1 small yellow onion or 2 Shallots, chopped
1 pound mushrooms, wiped clean and quartered
1 pound ham, cubed
2 cups Whipping Cream (or heavy cream)
4 cups freshly grated Parmesan Cheese
1 pound Fuscilli
Freshly ground black pepper (to taste)

1. In a large skillet, place 1/4 pound (1 stick) of butter, add onions and soften, add Mushrooms. (Be sure to coat the mushrooms with the butter and sweat them.) Once the mushrooms are barely browned, add the cubes of ham.

2. Fill a large pasta pot and put on to boil.

3. Warm the ham and toss with mushrooms and butter. Allow the ham to slightly brown.

4. Add 1 cup of the whipping cream to the ham, mushrooms and onions. Simmer very gently, allowing the sauce to thicken. Add pepper to taste. Add pasta to the boiling pasta pot. Remove sauce from heat and let stand, stirring occasionally to thicken.

5. Cook pasta, approx. 8 to 12 minutes (check package for directions, until al dente).

6. Drain pasta in a colander. (I use the drained hot pasta pot for this next part)

7. Melt remaining butter in hot pot on low to med heat. Add remaining cream. Do not boil. Once blended and thickened, return pasta to pot. Turn heat off. Toss the pasta in the mixture, adding 1 cup of parmesan cheese and sauce from skillet. Continue to add cheese and sauce and toss until all the cheese and sauce have been blended and coat the pasta well.

*The alfredo sauce is the basic butter, cream and some parmesan*

One can take several elements of that recipe and fine tune it to suit their tastes. I also do not add any salt to this recipe as I find ham is quite salty. It is a personal preference. *Tip...if you find the sauce is too dry when you start tossing in all the sauce and cheese, one can always add a bit more cream, but that will require very low heat to thicken. Play with it as everyone's stoves cook differently.

I hope my recipe is coherent! It's a rib-stickler!

[Oliver & Henry's Mum]

Linda, I have a great Chili recipe that is meat, sauce and kidney beans...do you wish that one? It's really good, and if you are adverse to kidney beans, you could probably leave them out. If I give you the recipe with them in, you can substitute the lack of liquid and texture (add more meat perhaps or whole stewed tomatoes!) for something else you prefer as all the basics would be there. Let me know (and be patient please )

Tracy I absolutely want to make that soup! Thank you for finding the recipe again...I am very hungry right now!