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Favorite home-cooked foods


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Guest ncm2169

I revived another thread, but decided to start a new one if anyone is interested in talking about home-cooking. I'm the primary cook in my now two-person escort buddy household and I'm always looking for new treats! :9

 

Is anyone interested in sharing some good home-cooked recipes?

 

I'll start. This is actually from a local upscale grocery here in Mpls.

 

Baked Tomato Basil Penne

 

 

Ingredients

 

* 1 (16-ounce) package Penne Pasta

* 1 pound uncooked bulk hot Italian Sausage

* 1/2 lb. lean ground beef

* 1 tablespoon Olive Oil

* 2 cups chopped onions

* 2 (8-ounce) packages button mushrooms, quartered

* 2 tablespoons chopped garlic

* 1 tablespoon chopped fresh basil

* 1 tablespoon chopped fresh thyme

* 1 tbsp fennel seeds

* 4 tablespoons chopped fresh Italian parsley, divided

* 1 teaspoon kosher salt

* 2 (26-ounce) jars Tomato Basil Pasta Sauce (or your favorite Tomato Sauce)

* 1 cup Heavy Whipping Cream

* 2 cups Shredded Mozzarella

* 1/2 cup freshly grated Parmesan cheese

 

Directions

 

Cook pasta in boiling salted water according to package directions until barely al dente; drain.

 

Heat oil in large skillet over medium-high heat. Add sausage, ground beef, and onion; sauté 10-12 minutes, breaking apart into chunks with a spoon. Add mushrooms, garlic, basil, thyme, 1 tablespoon parsley, fennel, and salt. Cook until liquid from mushrooms has evaporated (9-11 minutes). Add pasta sauce and cream. Bring to a simmer; remove from heat and add pasta.

 

Transfer to 4 quart baking dish. (May be refrigerated several hours or overnight)

 

To Bake: Bake covered, in a preheated 350 degrees oven, 15 minutes; (if refrigerated before cooking, add about 20 minutes to initial stage); remove cover and stir. Combine cheeses and remaining parsley; sprinkle evenly over pasta. Continue baking, uncovered, until bubbly in center and cheese is melted (about 15 minutes).

 

Amount: 12-14 servings

 

Don't be offput by the cream - it is utterly exquisite! :9 :9

 

It makes a lot, but it's wonderful as a leftover, if you like them, which we do. Enjoy!! }( }(

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Not really a recipe but more of a cheaters way of making chili. When I make my um home made chili since I am not skilled at using knifes and cutting I'll pick up a couple of jars of Hernadez (no fake crap in the ingredients)salsa and toss that into the mix. Saves a ton of time and money with the price of tomatoes. I'll sometimes do the same when making my ghetto fabulous soup.

 

Hugs,

Greg

seaboy4hire@yahoo.com

http://seaboy4hire.tripod.com http://www.daddysreviews.com/newest.php?who=greg_seattle

http://img182.imageshack.us/img182/6707/lebec084a9ad147f620acd5ps8.jpg

Chicago Oct 26, 2007.

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If someone has an easy mac-n-cheese recipe please share. The couple times I've tried making it it's come out dry :( I looooove home made mac-n-cheese :p

 

Hugs,

Greg

seaboy4hire@yahoo.com

http://seaboy4hire.tripod.com http://www.daddysreviews.com/newest.php?who=greg_seattle

http://img182.imageshack.us/img182/6707/lebec084a9ad147f620acd5ps8.jpg

Chicago Oct 26, 2007.

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Here's something that looked interesting from the NY Times last year. I bookmarked it, but I never cook. Who needs to when you can run up to Manna's in Harlem for delicious home-cooked food? Of course, they always have mac and cheese.

 

Creamy Macaroni and Cheese

Time: 1 hour 15 minutes

 

2 tablespoons butter

1 cup cottage cheese (not lowfat)

2 cups milk (not skim)

1 teaspoon dry mustard

Pinch cayenne

Pinch freshly grated nutmeg

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 pound sharp or extra-sharp cheddar cheese, grated

1/2 pound elbow pasta, uncooked.

 

 

1. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to butter a 9-inch round or square baking pan.

 

2. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper together. Reserve 1/4 cup grated cheese for topping. In a large bowl, combine remaining grated cheese, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.

 

3. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.

 

Yield: 6 to 8 servings.

 

Crusty Macaroni and Cheese

Time: 1 hour 15 minutes

 

3 tablespoons butter

12 ounces extra-sharp cheddar cheese, coarsely grated

12 ounces American cheese or cheddar cheese, coarsely grated

1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water

1/8 teaspoon cayenne (optional)

Salt

2/3 cup whole milk.

 

 

1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

 

2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

 

Yield: 8 to 12 servings.

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Guest josephga

heres how i make my mac n cheese. i use too be a cook back in the army..

 

INGREDIENTS

1 (12 ounce) package macaroni

1 egg

2 cups milk

2 tablespoons butter, melted

2 1/2 cups shredded Cheddar cheese

salt and pepper to taste

 

 

 

DIRECTIONS

Preheat the oven to 350 degrees Lightly grease a 2-quart baking dish.

In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.

Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.

Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.

Bake uncovered, for 30 to 40 minutes, or until the top is brown.

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I tried this today. I am continually looking for a good (and hopefully easy) recipe for mac and cheese. This one is above average but not up to my expectations. I have had many flops in trying to cook this and never had one that met my expectations.

 

Thanks for submitting it. I will keep trying.

 

Best regards,

KMEM

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Chicken and Bacon Rolls

Ingredients

1 lime (for zest and juice, rinsed)

1 medium orange (for zest and juice, rinsed)

1/2 teaspoon adobo with pepper, divided

1 cup shredded mozzarella cheese

1/2 teaspoon dried oregano

1/4 teaspoon ground paprika

4 boneless chicken cutlets (1-1 1/4 lb)

6 slices bacon

 

Steps

1. Peel lime and orange, without any white pith, with zester (or vegetable peeler). Chop both finely for zest; place in medium bowl.

2. Squeeze juice of lime and juice of one-half orange into bowl. Stir in 1/4 teaspoon of the adobo along with remaining ingredients (except chicken and bacon).

3. Lay cutlets out flat; divide cheese mixture evenly over one end of each cutlet. Roll chicken around cheese mixture, tucking in sides of chicken while rolling; sprinkle with remaining 1/4 teaspoon adobo (wash hands).

4. Preheat large sauté pan on medium-high 2–3 minutes. Wrap 1–1 1/2 slices bacon around each chicken roll; place in pan (wash hands). Cover and cook 10–12 minutes, turning occasionally for even browning, or until internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Serve.

CALORIES (per 1/4 recipe) 440kcal; FAT 23g; CHOL 135mg;

SODIUM 720mg; CARB 5g; FIBER 1g; PROTEIN 51g;

VIT A 6%; VIT C 30%; CALC 25%; IRON 10%

 

 

Caramelized Veggies

Ingredients

1 (24-ounce) bag baby Dutch yellow potatoes (rinsed)

1 medium red onion (rinsed)

1 fresh jalapeño pepper (rinsed)

2 tablespoons canola oil

6 ounces microwaveable baby carrots

2 (5-gram) packets sazón seasoning

1/4 teaspoon pepper

 

Steps

1. Cut potatoes into quarters. Remove ends and peel from onion; cut onion in half. Cut one-half onion into 1/4-inch-thick slices. Cut jalapeño in half (remove seeds and membrane); chop jalapeño finely.

2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat.

3. Add remaining ingredients; cover and cook 15–20 minutes, stirring occasionally, or until potatoes are browned and tender when pierced by a fork. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 140kcal; FAT 4.5g; CHOL 0mg;

SODIUM 300mg; CARB 25g; FIBER 3g; PROTEIN 3g;

VIT A 90%; VIT C 10%; CALC 10%; IRON 6%

 

You can find these recipes and more at: http://www.publix.com/aprons/meals/SimpleMeals.do

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Jason Carter's Easy Chicken Spagetti

 

1 pkg spagetti

1 green bell pepper, diced

1 small can of sliced mushrooms

1 small can of pimentos

1lb velveeta

1 can chicken broth

1 can cream of mushroom soup

3lbs chicken breasts

 

1. Saute pepper, mushrooms and pimentos in butter until nice and tender.

 

2. Cook spagetti and drain.

 

3. Cook chicken breasts and dice.

 

4. Cube velveeta and add to spagetti. Mix in vegtables, broth, soup and chicken.

 

5. Simmer on medium low heat, stirring occasionally

 

This goes well with garlic bread, and makes alot of food! :)

 

 

 

- Jason Carter - Dallas, TX

- jasoncarter53@hotmail.com

- (972) 365-0120

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Guest ncm2169

That sounds really good. But I have this problem - there are two things which I love but which my roomie WILL NOT eat - green pepper and dijon mustard. x( Any suggestions for something to replace the green pepper? :9

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Guest zipperzone

>That sounds really good. But I have this problem - there are

>two things which I love but which my roomie WILL NOT eat -

>green pepper and dijon mustard. x( Any suggestions for

>something to replace the green pepper? :9

 

One could always replace the roommate but I'm sure you don't consider this an option.....

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Guest ncm2169

< One could always replace the roommate but I'm sure you don't consider this an option

 

Nope. I enjoy his cock and his cum too much, even if I have to go without other items. :9 :9 :9

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This is quick, easy, extremely tasty, and the longer it stays in the refrigerator the better it gets:

 

RED CABBAGE SLAW

 

Ingredients:

 

1 medium Red Cabbage, cored,and sliced, do NOT use a processor

1 medium Onion, minced

1 1/2 tsp. Kosher Salt

 

1/2 cup Canola Oil

3/4 cup White Vinegar

3/4 cup Granulated Sugar

 

Method:

 

Combine the first 3 ingredients. Combine the second 3 ingredients in a saucepan and bring to a boil. Continue to boil until the sugar is dissolved. Pour hot dressing over the cabbage minture and DO NOT STIR. Cover and refrigerate for 24 hours. Toss and serve. This slaw can be kept indefinitely in the refrigerator.

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ncm2169 if your roommate will not eat green bell pepper will he eat the red, yellow, or orange ones? They are milder than the green. If they are also out of the question how does he feel about chili peppers. Try Anaheims if he only likes mild ones or jalapeno or serranos if he likes hot ones. Now if all of these alternatives are out of the question just leave the bell pepper out. The dish will have less flavor but will work just fine.

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>< One could always replace the roommate but I'm sure you

>don't consider this an option

>

>Nope. I enjoy his cock and his cum too much, even if I have

>to go without other items.

 

I've taken out the peppers (and the mushrooms for that matter, and subbed the cream of mushroom with cream of chicken), and still gotten good results. Don't worry...he'll like it :)

 

Here's my next dish:

 

(Didn't know I was such a cook, did ya? *grin*)

 

Jason's Easy Taco Soup

 

1 48oz can V8

8 cps water

2.5 lbs ground beef

2 15oz cans petite diced tomatoes

1 large bag french-cut green beans

2 15oz cans of corn, drained

3 pkgs taco seasoning

2 bay leaves

3 beef boullioun cubes

salt to taste

 

 

1) Combine V8, water, taco seasoning, bay leaves, tomatoes and corn and boullion in a large stock pot.

 

2) Cook green beens as per directions and add to pot.

 

3) Brown ground beef, drain and add to pot

 

4) Simmer on low heat, covered for at least 1.5 hrs

 

This makes alot of food...seriously! It will last you a long time :)

 

- Jason Carter - Dallas, TX

- jasoncarter53@hotmail.com

- (972) 365-0120

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Yeh zipperzone I know it sounds like a lot of sugar but it is correct. It is also a lot of cabbage and the sugar is merely a part of the marinade.

I must admit right up front that I am NOT a healthy cook. I cook with "real" butter, shortening, lard, whole milk, whipping cream, sugar, and a lot of other things that today's advocates of healthy, tasteless cooking do not recommend. My major concern is now and always has been flavor. As an example vegetable soup without the use of a good, strong beef or chicken stock is as far as I'm concerned like consuming water with a bunch of chopped up, overcooked vegetables. I also cook with salt. Cooking without salt creates food without flavor. Another sin of my cooking, by current standards, is that I STUFF the turkey for Thanksgiving. I find dressing cooked outside the turkey dry and flavorless. I have been doing this now for over forty years and I'll be damned nobody has died thus far. I vividly remember that a few years ago the big dietary news was NO eggs. Now eggs are back in. In cooking, like much else in life, I support the motto "moderation in all things including moderation".

Acutally my idea of a great death is having that final heart attack with a piece of blood rare steak on a fork ready to be eaten with delight.

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>I must admit right up front that I am NOT a healthy cook. I

>cook with "real" butter, shortening, lard, whole milk,

>whipping cream, sugar, and a lot of other things that today's

>advocates of healthy, tasteless cooking do not recommend. My

>major concern is now and always has been flavor.

 

As it should be! It's the same way I cook (and eat) and to date my blood pressure, heart, cholesterol, and all other major systems are Just Fine.

 

I cook well, and I eat well, but I don't over-do either.

 

>Acutally my idea of a great death is having that final heart

>attack with a piece of blood rare steak on a fork ready to be

>eaten with delight.

 

So true. I knew a guy who went exactly that way.

 

He was seated at a table with many old friends having a great time. He raised his fork towards his mouth and suddenly was gone. Face down in the plate.

 

We all agreed he went doing what he loved, surrounded by good friends.

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I used to be a pretty good cook, but nowadays I eat out for lunch, and my job's too sedentary to eat much of a dinner. But...

 

EMERALD DRAGON

 

1 oz lemon juice

1 oz pineapple juice

1 oz Blue Curacao

1.5 oz melon liqueur (Midori)

3.5 oz orange Vodka

 

Mix well with ice and serve. Looks stupid (bright green), but tastes great on a hot day.

 

Or is this for another thread?

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Guest ncm2169

Okay, here's one I gave Jason Carter a while back and he says he still makes them. :9

 

Fried Tacos

 

If you like crunch, the deep-fried flour tortillas make the absolute best taco shell!

 

* 1 lb. extra-lean ground beef

* 1 package taco seasoning (any brand will do)

* 1 package flour tortillas (get the thinner ones - the family style tend to be too doughy; also use the smaller 8 inch size - the 10 inch ones get too difficult to handle - remember we're talking tortillas here, not cock)

* Vegetable oil for frying the tacos - enough to make about an inch depth in a frying pan

* Chopped iceburg lettuce

* Chopped onion

* Shredded Cheddar Cheese

* Salsa of your choice

* Sour Cream

* Chopped olives

* (any other items you like to put in tacos)

* LaVictoria Salsa Brava taco sauce (the best part)

 

Method

 

Scramble fry the ground beef until well-browned; pour off any grease build up.

 

Add taco seasoning and water according to package directions; bring to a boil and simmer for about 15 minutes or until thickened.

 

Pour vegetable oil into frying pan, heat at medium-high or until a few drops of cold water bubble up briskly.

 

Take a flour tortilla and cradle it in one hand, forming it like a packaged taco shell. Spoon a few tablespoons of the ground beef mixture into the cradled tortilla; secure with three toothpicks (use the round ones) strategically placed in an arc over the cradled tortilla.

 

Slide prepared tacos into oil, making sure to avoid spurts, and fry for a few minutes on each side, until nicely browned. Turn with tongs to brown on both sides. (A deep fry screen really helps here).

 

Drain on paper towels, and carefully remove toothpicks. Using a fork, carefully open the taco and add your choice of condiments, etc. Top with a liberal dose of the Salsa Brava.

 

1 pound ground beef mixture makes at least six tacos, depending on how you stuff them. Enjoy!

 

To repeat: if you like crunch, you can't beat this! :9

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Guest ncm2169

Here's something from Paula Deen of Food Network. It has been on their front page as a most-viewed recipe for weeks. I tweaked it a bit for my tastes (ditched the water chestnuts and added green pepper and mushrooms). As one measure of satisfaction, when I first served it to DJ he ate three fucking plates of it. (Of course I omitted the green pepper for him.)

 

I often make it using a cooked Deli chicken, or otherwise just poach some chicken breasts (poaching makes the chicken more tender than sauteeing).

 

As they say, "Try it. You'll like it." :9 :9

 

Chicken and Rice Casserole

 

2 tablespoons butter or vegetable oil

1 medium onion, peeled and diced

1 green pepper, chopped

3 cups diced, cooked chicken

1 (14 1/2-ounce) can green beans, drained and rinsed

1 (8-ounce) can mushroom pieces and stems

2 (4-ounce) jars pimentos

1 (10 3/4-ounce) can condensed cream of celery soup

1 cup mayonnaise

1 box Uncle Ben's Original Recipe long-grain white and wild rice, cooked according to package directions (DO NOT USE INSTANT)

1 cup grated sharp Cheddar

Pinch seasoned salt (Lawry's, eg.)

 

Preheat oven to 350 degrees F.

 

Heat butter or oil in a small skillet over medium heat. Add onion and green pepper and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

 

Add all remaining ingredients to bowl and mix together until thoroughly combined.

 

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

 

Makes enough for at least 3 meals for two hungry guys. }(

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Try this for Mac and Cheese

 

3tbsp butter

3tbsp flour

3 cups milk

4 oz velveeta, 1/4 small pack, in cubes

8 oz shredded cheddar cheese separated(1 pack from grocery)

4 oz extra sharp cheddar - the good stuff, hand grated by you

 

cook 1(12-16oz) box macaroni or other noodle of choice

in boiling salted water for about 3/4 time on package directions

 

In saucepan melt butter, add flour and cook a few minutes to make a roux, add 2 cups milk, heat and wisk till thickened to make medium white sauce

add velveeta and stir to melt

add half package of store grated cheddar and melt

add extra sharp grated cheddar and stir till melted

add salt and pepper to taste

add more milk if too thick, sauce should have a very creamy velvety pourable texture. Pasta will take some of moisture out of sauce so it will thicken while baking, so you don't want it too thick to start.

drain and pour pasta into oven proof casserole-(sprayed with PAM to aid cleanup)

pour cheese sauce over pasta

stir to mix

spread remaining half of grated cheddar over top(optional panko breadcrumbs and butter if you like some crunch) and bake for 20-30 minutes at 375 until top is brown and bubbly

 

I can literally whip this up in about 30-45 min - 15 min of actual work time

 

and it feeds me for days

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Guest zipperzone

>So true. I knew a guy who went exactly that way.

>

>He was seated at a table with many old friends having a great

>time. He raised his fork towards his mouth and suddenly was

>gone. Face down in the plate.

>

>We all agreed he went doing what he loved, surrounded by good

>friends.

 

Talk about a quick ending to a dinner party. Please don't tell me they all stayed for the creme brule.

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Guest ncm2169

Here's an alltime Fall favorite. If you're a garlic lover, this is for you! :9

 

HERBED BONE-IN CENTER CUT PORK LOIN ROAST

 

1 - 4 to 5 lb. bone-in center cut pork loin roast

6 cloves of garlic, peeled and chopped

2 cloves of garlic, slivered

1-1/2 TBSP kosher salt

1 TBSP chopped fresh sage

1 TBSP chopped fresh rosemary

(2 tsp dried sage or rosemary may be substituted for 1 TBSP fresh rosemary or sage or both)

1 tsp freshly ground black pepper

1 TBSP olive oil

Cavender's Greek Seasoning (optional)

 

Mash 6 cloves of the garlic and salt together in a mortar and pestle. Add remaining ingredients (except Cavender's and the 2 extra garlic cloves)) and combine to form a paste. Makes enough paste for a 4-5 pound pork loin roast.

 

This bone-in roast has a rather solid bone which runs along the back of the roast, to which the rib bones are attached; it's called the chine bone. Have the butcher first saw off this chine bone, and then tie it back in place. This exercise has two advantages - keeping the bone in place gives the roast a wonderful flavor, and it makes carving easy - when it's ready, you just cut the twine and the bone falls off and you can slice the roast vertically through the ribs.

 

Preparing the roast:

 

Score the fat on the top of the roast in a criss-cross pattern, making fairly deep cuts nearly to the meat. Cut 2 garlic cloves into slivers, and using a paring knife, make slits vertically deep into the roast all over, and insert a garlic sliver into each slit.

 

At this point, you have two options - the "purist" and the "easy", but actually both work great.

 

The "purist" version calls for making the garlic herb paste, which you slather all over the roast.

 

The "easy" version calls for using the Cavender's Greek Seasoning, which you rub all over the roast.

 

After you've prepared the roast to this point, place roast in a non-reactive glass or ceramic pan, cover with plastic wrap and let sit overnight in the fridge.

 

Remove roast from fridge one hour before cooking to return to room temperature, and preheat the oven to 350 degrees. Place the roast fat-side-up/bone-side-down in a shallow roasting pan, and roast for about an hour or until a meat thermometer reaches 150 degrees. Remove roast from oven and tent closely with foil for about 20 minutes - this allows the juices to retreat into the roast and lets the temp rise to about 160, which is where you want it.

 

Cut the butcher's twine and remove the chine bone; slice vertically into chops.

 

Makes 6 servings at least.

 

Goes well with "Cheesy Potatoes" posted next. Enjoy! }(

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