Recipe thread!
 

This may go over like a lead balloon, but thought I'd try anyhow ...

Write down your favorite recipes here. That way, if you don't know what to make for dinner one night, you can come here and look and see if anything appeals.

NY Cheesecake

6 packages of cream cheese
3 cups of sugar
500 ml tub of sour cream
2 tablespoons of vanilla
6 eggs
1 teaspoon baking powder
4 cups of graham wafer crumbs
1 cup of butter

Mix cream cheese and 2 cups sugar until thoroughly blended. Add eggs, one at a time, blending in. Add tub of sour cream. Add baking powder, vanilla ... blend until completely mixed ... should be a fairly loose mixture.

In spring-form pans (two), put 2 cups graham wafer crumbs in bottom of each pan ... add 1/2 cup to a cup of sugar and mix with crumbs. Nuke 1/2 cup of butter per pan and mix in with sugar graham wafer crumbs ... pat down crumb-congealed mixture until firm at bottom. Put in over at 400 degrees for 10 minutes to set.

Pour cheesecake mixture on top of crumb crust until it's about 3/4 way up the pan. Pour second pan.

Bake cheesecake at 425 degrees for 20 minutes. THEN reduce heat to 375 and cook until top is browned (about two hours).

Take cheesecake out and let cool. Best if refridgerated overnight.

(You make two cheesecakes so you can test one before you serve it! hehe!)

For a change, after you pour the batter into the pan, mix kahlua and chocolate syrup in a cup. Pour into batter and take a fork or knife run through gently, to marbelize.

This is THE best cheesecake and it rises quite high.

Garnish with either cherry, blueberry, rasperry, or any other kind of pie filling as topping. Or chop up strawberries and layer on top.

mmmmmmmmm..... NY cheesecake for dinner! :D

mmmmmmmm............. kahlua !!!

Well that's a post dinner treat .... it was the first recipe that popped into my head .. and it's an exceptional cheesecake.

Ok another one, super easy, very good:

Chicken casserole


Two or three boneless chicken breasts
Chopped green peppers, red peppers, onions (about three cups)
Kraft parmesan/romano/asiago grated cheese mix (in container like parmesan cheese comes in, down spaghetti aisle)
Two cans of cream of mushroom soup (can use cream of chicken if you hate mushrooms)
Instant rice (white or brown)

Put chicken in bottom of casserole dish, cover with chopped up onions/peppers, liberally sprinkle the kraft cheese over top,
add pepper to taste. Pour two cans of soup over entire thing.

Bake in oven at 350 for an hour. Ten minutes before chicken is done, put instant rice in bowl, add water, cover with saranwrap (pop a few holes in top) and nuke in microwave for 9 minutes.

Take chicken out of oven, chop up into smaller pieces (think chunks), add rice, mix everything until well blended.

Eat.

YUM!

So easy, so good.

dolmas (stuffed grape leaves)
 

Okay - this is kinda involved - but I've gotten more people hooked on these things... :)
You'll need a largish pot with a thick bottom and a lid, a heavy plate that just fits inside the pot and a colander.

1 lg. jar preserved grape leaves
5 cups short grain brown rice (after cooking)
2 cups of walnuts, chopped
1/4 cup of butter
3 large onions
1 head fresh garlic (about 5 cloves, peeled)
1/2 lb kasseri cheese (or other flavorful, hard but meltable cheese), shredded
2 T oregano
2 T cumin
1 T cinnamon
salt and pepper to taste

olive oil
lemon juice
water

Have the rice waiting in a big bowl. Add the chopped walnuts. Chop the onions and garlic up very fine (I use a food processor). Melt the butter in a large skillet; cook the onions and garlic in it very slowly until they're soft. Add the spices (including salt & pepper to taste) and cook for a minute or two, then add the cheese and stir until everything's melted. Transfer the onion and spice mixture into the bowl with the rice & nuts & mix until thoroughly combined. Taste to check the seasoning; add a little salt & pepper if necessary.
Open the jar of grape leaves and remove them - the best way is to drain the liquid out first, then gently mash the leaves against the side of the jar to make them more compact for easy removal. Unfurl them, rinse them off and drain in the colander. Cover them with a moist kitchen towel - you'll want to keep them from drying out while you work.
Line the bottom of the cooking pot with any very small or broken leaves - this will help keep the dolmas from burning. You may want to do a couple layers.
Place a grape leaf in front of you, veiny side up with the stem pointing down. Grab a little filling - you'll have to get a feel for how much filling to use - usually about a teaspoon to a teaspoon & a half - and place it in the center of the leaf. Bring the stem up over the filling, fold each side over, and roll up the leaf. Place each dolma in concentric circles, starting with the outer ring and working toward the center. Once you've filled the bottom, start a new layer. Don't worry if you end up with an incomplete layer.
Pour about a half cup of good olive oil over the dolmas, followed by about a half cup of lemon juice (fresh is good but I've used bottled with good results). Pour in enough fresh water to just cover the dolmas. Place your heavy dish on top, and cover.
Cook over very low heat for about an hour or a little longer - test a dolma to check - be very careful though... I've burned my tongue many times :) The leaf should be very tender.
You can eat these warm or at room temperature, garnished with lemon slices. They keep for about a week (if they last that long!).

sounds like you have to cook for these 'recipe' things to be useful.

*scratches head*

Danni's Fabulous Pasta Salad

1. Get in car.

2. Drive to SuperSaver.

3. Haggle w/old lady for closest parking spot.

4. Laugh as she gives you the finger while you're parking the car.

5. Walk up to Deli Counter.

6. Order 2 pounds of Dilly Crab Pasta Salad

7. Pay for food.

8. Drive home.

9. Put pasta salad in your prettiest bowl.

10. Serve @ work the next day.

11. Bask in the compliments on how yummy your salad is.

(This is what I got when I asked her for the recipe)

i can 'cook' like that

Dan H.'s Crap-tacular Ramen Casserole

1 package Ramen noodles.
1 cup frozen "stir-fry" vegetables.
cheese.

Cook ramen noodles and frozen vegetables (stove-top, microwave, whatever...). Drain most of the water then add half of the "sauce" packet. Stir. Sprinkle with cheese and melt (the cheese, not you).
It is now (almost) fit for human consumption.

edit: adding SPAM (TM) can help spice things up a bit too

oooh! a recipe thread
 

Eyeball Meat Loaf
(for those who like their protein WITH their protein)

2 hard boiled eggs
1 pound extra lean ground sirloin
1/2 finely chopped med white onion
3 T ketchup
1 t Worchestershire sauce
1 T barbecue sauce
1/2 tsp minced garlic
1 t Keen's hot mustard (or use French's if it's all you've got)
1 raw egg
1 cup bread crumbs (make in the blender)
pepper to taste

Glaze: 1 t Keen's hot mustard, 1 T barbecue sauce, I T ketchup

In a large glass bowl, mix together all ingredients from the first part other than hard boiled eggs. Grease or spray a loaf pan and preheat oven to 400F. Put down about 1/2 of mixture and arrange hardboiled eggs lengthwise parallel to pan. Pack in other 1/2 of mixture. Mix up your glaze in a small bowl with a fork and brush it on top of mixture in loaf pan. Bake for about an hour at 400F. Let sit for a few minutes before serving. Your meat loaf slices will appear to be watching you. Caution advised when serving to small children of the vegetarian bent.

I don't really cook with recipes. In that respect, I am turning into my grandmother.

Melt half a stick of butter in a saucepan. Saute mushrooms, onions, garlic, cut up tomatoes, spinach, whatever you want, or have on hand.

Toss w/cooked angel hair pasta, sprinkle w/parmesan cheese.

... you can also print them out and hang them on your fridge - it leaves visitors with the impression that you can actually cook and they go home, feeling jealous and inadequate!

Mine's too long to post, but here's the menu...if anyone is interested in it, pm me and I'll scan it in for you.

Southern Fried Chicken...only the breatst...I'm a breast chick

Garlic Mashed Potatos

Some sort of Dirty Southern Gravy that has given me a big butt this winter. It's damn good!!!

and last but not least

Rimmer's Magical Chocolate Cake...I'll post this recipe because it's sooooo easy and sooooooo good.

Can't remember the name of it, but it's a South American dish ... VERY easy to make as appetizers, and quite tasty.


Four to six pieces of white bread
Mayonnaise
Onions
Parmesan cheese


Spread mayo on each slice of white bread, place face up on a cookie sheet.

Chop up onions FINELY, sprinkle liberally over mayo-bread. Sprinkle parmesan liberally over all.

Cut off crusts on white bread, cut slices into four squares, put in oven at 375 for 10 minutes, then on broil for last couple of minutes until browned on top.

Serve.

---------------------------------------

Rimmer, post your cake recipe.

how about some bachelor recipes without all the prep and ingredients and shite

From the man who eats anything, as long as it has Tabasco on it.

That would sort of defeat the purpose of the thread, n'est-ce pas?

Recipe for Beale:

1) Get in car

2) Drive to store

3) Purchase Pop Tarts

4) Drive home

5) Stick in toaster

TA-DA!

Tabasco sauce optional. ;)

not a recipe. Plan of action. We need a new thread.

...that's it, set us back 10 years.....what makes it "bachelor" the fact that you are solely unable to boil an egg?

Try "sad gits" ...it's more PC.

Nah, I need to follow the rules.

Meatless Stuffed Shells

1 box jumbo shells
1 15-16 oz container ricotta
16 oz mozzarella, divided in half
1/4 c parmesan cheese
1/4 c dried chopped onion, reconstituted (use 1/4 wet, not dry)
1 T garlic powder
1 egg, slightly beaten
pepper to taste
1 large jar spaghetti sauce

Preheat oven to 350. Boil shells al dente. Rinse in cold water. While they're cooking, mix up everything else except the spaghetti sauce & half the mozzarella. Chill the mixture til the shells have cooled off enough to be stuffed.

Pour a little spaghetti sauce into a 9x13 baking dish (just enough so the noodles don't stick), and stuff the shells w/the cheese mixture. When you're out of stuffing, you're done. Pour spaghetti sauce over the shells, top w/remaining mozzarella, sprinkle a little more parmesan over that. Bake @ 350 for half an hour, 45 min.

I use a baby food spoon to stuff the shells. You will always have more shells than stuffing, deal w/it skippy. Stuff them w/tuna or chicken salad for lunch the next day, Martha. Or feed them to your pet. :)

My recipe for ravioli, you will have to pry out of my cold dead hand one day.

Peg, I will make that Mayo Bread dish tonight. I'm having people over and couldn't think of something to make that would be easy and cheap.

And that will soak all the booze I bought...with the last of my moola.

I have a bet going on that I can't make it until 4 am......this will help!!!

It's coming off and my lighter is out...

I thought of a comment to make... but it just isn't me...
I'll let Beale do the honors...

Dickie's Butternut Squash and kidney bean thing, invented when I was in Zimbabwe:

1 large butternut squash
1 small can red kidney beans
1 green pepper (=capsicum)
1 small onion
1 clove garlic
2 large tablespoons English mustard
secret ingredient: 1 sachet vegetable soup
oregano to taste, or mixed herbs

Feeds 2, or just me if I'm hungry.

Peel the squash and cut it into inch-sized cubes. Put to one side (it's time-consuming). Chop the onion and garlic and fry gently in a deep-sided frying pan in a little oil, slice the green pepper into thin strips and add to the frying pan. Meanwhile, boil kettle and make soup. Add to the pan, turn the heat up to get it boiling. Add the squash, and keep the pan simmering on quite a high heat, stirring frequently. Rinse the kidney beans and add to the mixture. Add a good dollop of English mustard and a hefty handful of herbs, oregano works best. Cook until the squash is just starting to soften (you might need to add more boiling water from the kettle to stop it boiling dry). Serve with brown rice.

Trust me, even if you're not vegetarian you'll like it. Squash and mustard is a fantastic combination.

Very cool dc - I have a can of kidney beans I was wondering what to do with... You can only make chili so many times... :)

La's
1 can Kidney beans / Tuna / 1/2 chopped Onion / Tinned diced Tomatoes / Garlic / Oregano

Brown and heat to boil in a skillet (dash olive oil to start with)
Simmer covered for 40 mins

Serve with rice

Yummy

hmmmm... I also have a can of trout beans - that might go well with tuna :D

ooops ( never mind )

here are some for all the beer lovers
 

Yummy Pasta Thingy

small shell noodles
broccoli
white beans (Progresso makes em, can't remember the Italian name for them right now)
olive oil
parmesan cheese
salt & pepper to taste


Cook noodles according to pkg directions, when done drain them & toss them back in the pan. Throw in broccoli, beans, a little olive oil, saute til broccoli is done to your liking. Salt & pepper to taste, Serve w/grated parmesan on top.

The non-vegetarians can add a can of albacore tuna to this recipe.

CANNELLINI is the kind of bean you want. I almost wrote capelini, doy.

aren't they also called fava beans ?
then you need a nice chianti
ftssz ftssz ftssz

That's "pasta e fagioli" :D

Or "pasta fazoool" if you're a fan of Dean Martin. ;)

My recipe has a name? Cool! :D

Good friends, good times taco dip (this was the name they gave it at a restaurant I used to work at)

take three big (heaping) tablespoons of cream cheese
mix with four (heaping) tablespoons of sour cream
add in either Taco seasoning mix, or Chili seasoning mix (comes in a packet)

Blend until creamy, spread onto a plate evenly, like a paste on the bottom.

Shred lettuce and pile on top, cut one tomato into cubes and sprinkle on top. Put a blob of salsa in the very middle.

Eat with tortilla chips.

It's REALLY good (made it last night), and if you want you can do a reduced fat version with the sour cream and cream cheese and it still tastes great. It's also exceptionally easy to make.

Look for Hidden Valley's Fiesta Ranch dip mix & make it with that. Yummmmmm.

[quote]Originally posted by nycwriters
[b]Good friends, good times taco dip (this was the name they gave it at a restaurant I used to work at)

I'm sorry the name cracked me up......other than that I have nothing to add

*coughs*

{for those non-cooks & those on a diet among us}
fake-out ice cream:
bananas & assorted berries
non-fat plain yogurt
"natural" [no sugar added] jam
any kind of healthy crunchy cold cereal

cut up the fruit & place it in a container that's freezer-friendly & has a tight-fitting lid
freeze [several hours, days, weeks]
remove from freezer, take off lid [ok to apply some running water to help loosen the lid -- do not take off the lid while the container is under the water]
place several [3-4] large heaping tablespoons of plain yogurt on top of frozen fruit
place one [or two] large teaspoon{s} of jam on top of yogurt
mix jam & yogurt [i like it marble-y but it can also be mixed together thoroughly]
if desired throw a handful of crunchy healthy cold cereal on top after mix the jam & yogurt together
EAT

variation:
freeze just bananas
put nothing but chocolate syrup on the frozen fruit

Yum-dillyummy pork chops

Make pork chops the way you normally do but add a package of Ranch dip powder and mix it in to the italian herb bread crumbs that you bread them with before frying or baking.

Also, spread some mustard (I prefer French's) to the actual meat before you bread them.

Tasty...;)