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What's Cookin'? - A Recipe Share Thread
- Thread starter *NikkiBell*
- Start date
tnkr mom
DIS Veteran
- Joined
- Feb 1, 2007
Oh thanks Minnie Garden! I am making your won ton soup today! My kids LOVE pan friend won tons (in a little oil) with bottled General Tso sauce (I use Iron Chef brand with a dash of added chili flakes) Sooooooo good; can even throw onto a green salad or sauteed bok choy for light lunch or side dish!
OK some fusion for you with the left over won ton wrappers - Quick Polish Periogies!
Take stiff mashed potatoes add sauteed onions and cheddar cheese if you wish - keep it dry you dont want want you filling wet or comes through wrappers! put heaping teaspoon of the potatoe filling into wrapper, dampen edges of wrapper with water on your thumb (get a little bowl makes it easier for production) and seal with fingers. Pan fry in a little oil/butter mixture to a golden brown - ala quick perogies! Sometimes even using up leftovers!!) My polish babcha (grandmom) still wondering how I get my dough so crisp - its the wrappers!
girli565
A Miami kind of girl
- Joined
- Mar 27, 2007
Enchiladas (pork or chicken)
4-5 boneless pork loin chops
1 bottle of your favorite salsa (I use Taco bell Mild sauce or Pace Medium chunky bc my mom does not like hot food)
1 Tablespoon of chipotle in adobo sauce (I put the whole can, peppers & sauce, in the blender then store it in a tupperware in the fridge for future use. You can get several meals out of one can.)
Enough chicken stock to cover the meat (I use about 3/4 to a whole quart box)
2 tablespoons of half & half
12 - 6-8inch flour tortillas
16 ounces of your favorite shredded mexican cheese, split in two 8oz portions, we use a mexican blend form costco
1 tablespoon of butter
Mix all ingredients in a medium sized pot then add the chicken or pork, cover and simmer on a low to medium low setting, you want it just bubbling but not a full boil. If you use chicken cook it until the chicken is done and then remove chicken. If using the pork, cook until the top layer of fat is gone from the pork chop and the meat is fork tender. Usually when I make it with pork this takes about 2 hours. Continue cooking the sauce until it's a thickness you like. Once thick, add in the half & half to give it a smooth mouth feel.
Shred the meat and spoon in enough of the sauce to make the meat moist. Butter the tortillas lightly and heat in a damp towel in the microwave, about 2 minutes, until they are pliable. Fill the tortillas with a heaping spoonful of the meat mixture and a sprinkle of cheese then roll the tortillas until all the meat filling is gone. Spoon the sauce over the tortillas until it's as wet as you'd like then top with the remaining 8oz cheese and bake in the oven for 30-45 minutes at 325, or until the cheese is melted and bubbly.
I like to serve this with a salad or even spanish rice.
4-5 boneless pork loin chops
1 bottle of your favorite salsa (I use Taco bell Mild sauce or Pace Medium chunky bc my mom does not like hot food)
1 Tablespoon of chipotle in adobo sauce (I put the whole can, peppers & sauce, in the blender then store it in a tupperware in the fridge for future use. You can get several meals out of one can.)
Enough chicken stock to cover the meat (I use about 3/4 to a whole quart box)
2 tablespoons of half & half
12 - 6-8inch flour tortillas
16 ounces of your favorite shredded mexican cheese, split in two 8oz portions, we use a mexican blend form costco
1 tablespoon of butter
Mix all ingredients in a medium sized pot then add the chicken or pork, cover and simmer on a low to medium low setting, you want it just bubbling but not a full boil. If you use chicken cook it until the chicken is done and then remove chicken. If using the pork, cook until the top layer of fat is gone from the pork chop and the meat is fork tender. Usually when I make it with pork this takes about 2 hours. Continue cooking the sauce until it's a thickness you like. Once thick, add in the half & half to give it a smooth mouth feel.
Shred the meat and spoon in enough of the sauce to make the meat moist. Butter the tortillas lightly and heat in a damp towel in the microwave, about 2 minutes, until they are pliable. Fill the tortillas with a heaping spoonful of the meat mixture and a sprinkle of cheese then roll the tortillas until all the meat filling is gone. Spoon the sauce over the tortillas until it's as wet as you'd like then top with the remaining 8oz cheese and bake in the oven for 30-45 minutes at 325, or until the cheese is melted and bubbly.
I like to serve this with a salad or even spanish rice.
vek239
Mouseketeer
- Joined
- Aug 22, 2010
Cabin Fever Soup
2 cooked chicken breasts, shredded (or 1 small can chicken)
2 cups cooked rice
2 large cans minestrone soup (I used 2 14-ounce cans)
1 can (10 ounces) Ro-Tel tomatoes
2 cans (16 ounces each) pinto beans, rinsed and drained
1 medium jar Cheez Whiz (I used 15 ounces)
2 cups water
Salt and pepper, to taste
Mix together all ingredients and simmer until hot. Serve with tortilla chips.
2 cooked chicken breasts, shredded (or 1 small can chicken)
2 cups cooked rice
2 large cans minestrone soup (I used 2 14-ounce cans)
1 can (10 ounces) Ro-Tel tomatoes
2 cans (16 ounces each) pinto beans, rinsed and drained
1 medium jar Cheez Whiz (I used 15 ounces)
2 cups water
Salt and pepper, to taste
Mix together all ingredients and simmer until hot. Serve with tortilla chips.
ninecrayons
DIS Veteran
- Joined
- Aug 24, 2009
A friend recently posted a link to a budget-friendly cooking blog. Tonight I made the Spinach Lasagne Roll-Ups and they are delicious!
Spinach Lasagne Roll-Ups from http://budgetbytes.blogspot.com/
Total Recipe cost: $8.01
Servings Per Recipe: 7 (two rolls each)
Cost per serving: $1.14
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.
INGREDIENTS COST
1 lb. lasagna noodles $1.69
15 oz. ricotta $2.09
1 cup shredded mozzarella $1.18
1/4 cup grated parmesan $0.24
1 lg. egg $0.16
10 oz. frozen spinach $1.09
2.5 cups marinara sauce $1.09
to taste salt and pepper $0.05
as needed non-stick spray $0.05
TOTAL $8.01
STEP 1: Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes). When they are finished cooking, drain in a colander.
STEP 2: While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.
STEP 3: When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.
STEP 4: On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.
STEP 5: Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
STEP 6: Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.
Spinach Lasagne Roll-Ups from http://budgetbytes.blogspot.com/
Total Recipe cost: $8.01
Servings Per Recipe: 7 (two rolls each)
Cost per serving: $1.14
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.
INGREDIENTS COST
1 lb. lasagna noodles $1.69
15 oz. ricotta $2.09
1 cup shredded mozzarella $1.18
1/4 cup grated parmesan $0.24
1 lg. egg $0.16
10 oz. frozen spinach $1.09
2.5 cups marinara sauce $1.09
to taste salt and pepper $0.05
as needed non-stick spray $0.05
TOTAL $8.01
STEP 1: Get a large pot of water boiling with a dash of salt. When it comes to a full boil, add the lasagna noodles and cook until al dente (soft but not soggy... about 12-15 minutes). When they are finished cooking, drain in a colander.
STEP 2: While the noodles are boiling, prepare the filling. Thaw the package of frozen spinach in the microwave and then squeeze out as much excess liquid as possible. Combine the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt. Mix until well combined.
STEP 3: When the noodles and filling are ready to go, preheat the oven to 400 degrees. Prepare a glass casserole dish by spraying with non-stick spray.
STEP 4: On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles.
STEP 5: Roll the noodles up and place in the prepared casserole dish. Repeat until all of your filling is gone (there may be some noodles left over, these are "back ups" in case any of the others rip during assembly). Pour the marinara sauce over the rolled noodles making sure to cover all surfaces. The sauce will keep the noodles hydrated and soft while baking.
STEP 6: Cover the dish in foil and bake for 30 minutes. Serve hot or divide into individual portions and refrigerate.
MelissaFromRI
Hakuna Matata
- Joined
- Mar 4, 2007
This was in last week's Stop & Shop sale paper and I made and it was super yummy !!!
Southwest Chicken Stew
Ingredients:
2 lb boneless, skinless chicken
1 Tbsp canola oil
2 cups chopped onions
1 cup chopped green bell pepper
2 cloves garlic, minced
1 Tbsp chili powder
1/2 tsp dried oregano
3 cups cubed potatoes
14.5 oz can fat-free chicken broth
14.5 oz can diced tomatoes
15 oz can yellow kernel corn, drained
1/4 cup chopped fresh cilantro or parsley
Makes 8, 12 ounce servings
Steps:
Cut chicken into bite-sized pieces. Heat oil in a Dutch oven and brown chicken over medium-high heat. Add onions, green pepper and garlic and saute for 3 minutes. Add chili powder, oregano, potatoes and chicken broth. Cover and cook over medium-low heat for 45 minutes or until potatoes are tender. Add tomatoes, corn and cilantro. Cover and cook 10 minutes until heated through.
Southwest Chicken Stew
Ingredients:
2 lb boneless, skinless chicken
1 Tbsp canola oil
2 cups chopped onions
1 cup chopped green bell pepper
2 cloves garlic, minced
1 Tbsp chili powder
1/2 tsp dried oregano
3 cups cubed potatoes
14.5 oz can fat-free chicken broth
14.5 oz can diced tomatoes
15 oz can yellow kernel corn, drained
1/4 cup chopped fresh cilantro or parsley
Makes 8, 12 ounce servings
Steps:
Cut chicken into bite-sized pieces. Heat oil in a Dutch oven and brown chicken over medium-high heat. Add onions, green pepper and garlic and saute for 3 minutes. Add chili powder, oregano, potatoes and chicken broth. Cover and cook over medium-low heat for 45 minutes or until potatoes are tender. Add tomatoes, corn and cilantro. Cover and cook 10 minutes until heated through.
tnkr mom
DIS Veteran
- Joined
- Feb 1, 2007
OK dinner was moved due to WEATHER, (insert scream here)! Decided to make:
Pappardelle with Tomato and Stewed Pancetta - Serves 4
1 lb pappardelle (I used fresh but dried will do)
5 oz chucnked pancetta about 1 cup
Can GOOD quality (San Marzano or Muir Glen) Tomatoes chopped and drained
Dash or two of chili flakes
1/3 cup grated Parm cheese (I used shaved what I had parm/asiago/romano ..what I had)
1/2 cup heavy cream
Boil water for pasta - Melt butter into large skillet and pancetta and stew until golden, don't burn butter- add tomatoes to pan and salt cook 6-7 minutes stir often, drain pasta when done reserving 1 cup cooking water - stir cream into sauce 1-2 minutes, add pasta and 1/2 water folding to combine adding more water so sauce coats noodles nicely. Add cheese. I'm serving with Grill pan chicken fanned over top with flat leaf parsley. Serve with remaining cheese.
ninecrayons
DIS Veteran
- Joined
- Aug 24, 2009
For Valentine's Day we're eating at home and doing one of my favorite Indian dishes - Channa Masala! It's yummy and vegetarian too!
From: http://orangette.blogspot.com
Good-quality olive oil
1 medium onion, coarsely chopped
2 medium cloves garlic, minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
3 cardamom pods, lightly crushed
1 28-ounce can whole peeled tomatoes
1 tsp kosher salt, or to taste
1 Tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed
6-8 Tbs plain whole-milk yogurt, optional
A few lemon wedges, optional
Film the bottom of a large saucepan or Dutch ovenpreferably not nonstickwith olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.
Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.
Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauces flavor and makes the chickpeas more tender and toothsome. Taste, and adjust the seasoning as necessary.
Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.
Yield: About four servings
From: http://orangette.blogspot.com
Good-quality olive oil
1 medium onion, coarsely chopped
2 medium cloves garlic, minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
3 cardamom pods, lightly crushed
1 28-ounce can whole peeled tomatoes
1 tsp kosher salt, or to taste
1 Tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed
6-8 Tbs plain whole-milk yogurt, optional
A few lemon wedges, optional
Film the bottom of a large saucepan or Dutch ovenpreferably not nonstickwith olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots. Be patient. The more color, the more full-flavored the final dish will be.
Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add ¼ cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.
Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about five minutes. Add 2 Tbs water, and cook for another five minutes. Add another 2 Tbs water, and cook until the water is absorbed, a few minutes more. This process of adding and cooking off water helps to concentrate the sauces flavor and makes the chickpeas more tender and toothsome. Taste, and adjust the seasoning as necessary.
Stir in the yogurt, if you like, or garnish with lemon wedges and cilantro. Serve.
Yield: About four servings
Michele
DIS Veteran
- Joined
- Aug 26, 1999
I just got this recipe from a friend last week. Made it for my family, everyone loved it.
Slow Cooker Beef Stroganoff
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup sherry
1 can of mushrooms
4 ounces cream cheese, softened
cooked egg noodles
Directions
1 In a slow cooker, combine the meat, soup, onion,
Worcestershire sauce, mushrooms, and sherry.
2 Cook on Low setting for 8 hours, or on High setting for
about 5 hours.
3 Stir in cream cheese just before serving. Serve over egg noodles
I did use more meat, because I have 2 teenage boys. I used 1 1/2 lbs of meat, left all other ingredients the same and it was still enough sauce for that amount of meat. Next time I am going to use 2 lbs of meat though because 1 1/2 wasn't enough either.
Slow Cooker Beef Stroganoff
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup sherry
1 can of mushrooms
4 ounces cream cheese, softened
cooked egg noodles
Directions
1 In a slow cooker, combine the meat, soup, onion,
Worcestershire sauce, mushrooms, and sherry.
2 Cook on Low setting for 8 hours, or on High setting for
about 5 hours.
3 Stir in cream cheese just before serving. Serve over egg noodles
I did use more meat, because I have 2 teenage boys. I used 1 1/2 lbs of meat, left all other ingredients the same and it was still enough sauce for that amount of meat. Next time I am going to use 2 lbs of meat though because 1 1/2 wasn't enough either.
Yum!!! I am going to try this!!!
Sweetpeamd
Mouseketeer
- Joined
- Jan 21, 2009
Healthy Baked "Fried" Chicken
Chicken breasts
Cornflake cereal, crushed
Margarine or butter
Sour cream
Paprika
Salt
Black pepper
Onion powder
Heat oven to 350. Clean, pat dry, and pound chicken breasts until thin. Season chicken with salt, pepper, onion powder (or chopped onions), and paprika. Coat chicken liberally with sour cream. I used the fat free variety, but any kind will work. Crush cornflake cereal in a bowl (I used Special K) and dip chicken in cereal to coat. Cover the opposite side with sour cream and repeat. Place in a greased baking pan and drizzle melted margarine or butter on top. I used fat free butter spray. Cook for one hour or until juices run clear.
FYI, your house will smell wonderful while this is baking!!
I make a similar dish using Panko (found in the Asian food aisle) breading instead of the cereal and a mixture of mayonnaise and Hidden Valley Ranch dressing mix in place of the sour cream. The Panko stays unbelievably crispy. Delicious!
roomthreeseventeen
Inaugural Dopey Challenge finisher
- Joined
- Dec 22, 2009
gretchenohar@hotmail
DIS Veteran
- Joined
- Oct 20, 2007
Thank you for posting this recipe and especially the site. I've never run across it before and I LOVE it!
*NikkiBell*
Livin’ that DVC & AP life!
- Joined
- Jun 27, 2005
I love the Mrs. Dash lemon seasoning especially on spinach sauteed in chopped garlic.
NC Belle
<font color=indigo>I <font color=red>♥ <font color
- Joined
- Jan 7, 2004
We have been making Aarti's (from Foodnetwork) massaged Kale Salad for the past 2 weeks. You can maybe do salt to taste or maybe try a salt-subsitute in the recipe and use saltless nuts or skip the nuts or seeds (we had no nuts/seeds when we did it the first time). It pairs well with skinless, boneless chicken.
http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe/index.html
vikingfans
Mouseketeer
- Joined
- Mar 31, 2004
Subscribing! I'm reading this on my iPhone right now but want to post some of my favorites when I get home!
*NikkiBell*
Livin’ that DVC & AP life!
- Joined
- Jun 27, 2005
Bump! Anything new lately?
jcb
always emerging from hibernation
- Joined
- Apr 28, 2007
Just had bang bang tacos. Does that count?
NC Belle
<font color=indigo>I <font color=red>♥ <font color
- Joined
- Jan 7, 2004
Tonight, We had frozen pizza (California Pizza Kitchen Chicken Ranch). We are planning to cook Turkey Breast on Sunday with most likely asparagus, garlic potatoes, and carrots. (some good fresh fruit and vegetable deals this weekend and we got the turkay at $1.19 a pound so we have Easter covered with a second one).
We are having Massaged Kale salad this week with sunflower seed kernels.
We might used the leftover turkey or ground turkey or chicken with Poblano peppers (looking at recipes still). Ground turkey usually end up as tacos...but, maybe it will be burgers this week.
I'm thinking of doing a lighter version of General Tso chicken with rice and broccoli/carrots.
We restocked our spice cabinet today. We hope to find a good source for Indian cooking...garam masala is on my wish list (need a better store for spices).Chat night might be take out food.
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