TVCH FORUMS HOME . JOIN . FAN CLUBS . DONATE . CONTACT . CHAT  
 Wikia  Quick Links   TOPICS . TREE-VIEW . SEARCH . HELP! . NEWS . PROFILE
Archive through August 24, 2006

The TVClubHouse: General Discussions ARCHIVES: Jan. 2007 ~ Mar. 2007: Cooking Corner: Recipes--Not weight watchers or any other diet: Archive through August 24, 2006 users admin

Author Message
Texannie
Member

07-16-2001

Thursday, October 20, 2005 - 2:14 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Yeah, that's what my dh told me too! rme
Can you believe that I am 47 years old and didn't know that? Don't really eat many canned fruits! LOL

Marej
Member

09-20-2002

Thursday, October 20, 2005 - 12:29 pm   Edit Post Move Post Delete Post View Post Send Marej a private message Print Post    
Spinach Gratin
2 oz.(about 1/4c)slivered almonds
1/4c. golden raisins
2(10-oz)pkg. frozen chopped spinach
7 tbsp. butter, divided
1 medium onion, chopped
1 clove garlic, minced or pressed
salt and pepper to taste
5 tbsp flour
1 (10 1/2 oz) can condensed consomme
1 1/2 (6 oz) grated Swiss cheese, divided
1/4c dry bread crumbs

Toast the almonds in a large frying pan over medium-low heat, stirring frequently, until they begin to color & become fragrant, about 7 minutes. Remove from pan immediately & set aside to cool. Plump the raisins in a cup of hot water. Prepare the spinach according to package directions; drain very well.

Heat 4 tablespoons of the butter in a Dutch oven over medium heat. Stir in the onions & garlic & cook, stirring occasionally, until the onions are translucent. Stir in the spinach, salt & pepper, increase the heat to medium-high & cook, stirring, 5 to 10 minutes, until moisture has almost evaporated & the spinach begins to stick to the pan.

Reduce heat to medium, sprinkle in the flour & cook, stirring constantly, 1 minute. Stir in the consomme, & cook, stirring & scraping the pan bottom occasionally, about 20 minutes until the mixture has some body & is no longer liquid. Remove from heat.

Preheat the oven to 375 degrees. Butter a two-quart (7 by 11 inch or 9 by 9 inch) baking dish. Drain the plumped raisins & stir into the spinach, along with the toasted almonds & half the cheese. Spread the mixture in the prepared pan. Mix the remaining cheese with the bread crumbs. Sprinkle this mixture over the spinach. Melt the remaining 3 tablespoons of butter & drizzle over all.

Bake 30 minutes in upper third of oven, until top is crisp & golden.

This recipe was in the local paper today.

Lancecrossfire
Animoderator

07-13-2000

Tuesday, November 22, 2005 - 12:00 pm   Edit Post Move Post Delete Post View Post Send Lancecrossfire a private message Print Post    
This one from Pyrochef--a TVCH member who hasn't been around for awhile. Every TVCH person who has tried this and commented has loved it. It's easy to fix as well--VERY basic yet amazing flavors.

2 cans French style green beans
8 to 10 slices bacon (cooked crunchy)
1/2 cup onion chopped fine
1 cup cheddar cheese grated

Sauce
6 Tbl bacon drippings
6 Tbl brown sugar
6Tbl vinegar
3 Tbl prepared yellow mustard

Cook bacon crisp and keep bacon fat for sauce. The bacon can be done ahead of time if desired. Prepare sauce by combining the ingredients in small sauce pan. Bring to a boil slowly, stirring constantly.

After heating beans, drain all liquid. Add onions, then bacon, then cheese over the top of the beans. Pour sauce over cheese. Serve immediately.

Mayajnn
Member

01-27-2006

Tuesday, March 28, 2006 - 10:26 am   Edit Post Move Post Delete Post View Post Send Mayajnn a private message Print Post    
Does anyone have a good lasagna recipe?

Tabbyking
Member

03-11-2002

Tuesday, March 28, 2006 - 2:00 pm   Edit Post Move Post Delete Post View Post Send Tabbyking a private message Print Post    
i brown some italian breakfast sausage and yellow diced onion and mix them with a good spaghetti sauce, preferrably homemade but a canned or jar one works, too. then i spray pam in the pan. put a ladleful of sauce on the bottom. i use the wide noodles, UNCOOKED. i spread some ***ricotta mixed with 2 whole eggs, fresh parmesan, and fresh parsley on each noodle. put the 'frosted noodles in a row on top of the sauce. then a layer of the sausage/sauce, then a layer of grated mozarella, then frosted noodles, sausage/sauce, mozarella etc. and end with a lot of grated
mozarella on top. you will have 3 or 4 layers. cook about 20 minutes longer than the noodle box calls for if they say to cook the noodles. they will honestly cook themselves! and it's so easy to work with uncooked pasta--they don't break, they aren't boiling hot, they don't tear, etc.
you really can't go wrong making a layered lasagna. i have added diced hardboiled eggs to the layers, too. or some steamed zucchini.



pam or other cooking spray on bottom of pan
then layer:
sauce
noodles with ricotta mixture on them
sauce
mozarella
noodles
sauce
mozarella
and make sure you end with mozarella!

now i want a lasagna!!!

***i prefer ricotta, but a lot of people use small curd cottage cheese or a mixture of the two.

Wargod
Moderator

07-16-2001

Tuesday, March 28, 2006 - 2:02 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
I do pretty much the same as Tabby for lasagna, though of course if I'm talking to family about it it's never sauce in a jar, but homemade, lol.

Tabbyking
Member

03-11-2002

Tuesday, March 28, 2006 - 2:03 pm   Edit Post Move Post Delete Post View Post Send Tabbyking a private message Print Post    
don't forget extra minced fresh garlic in your sauce doesn't hurt, either!!

Tabbyking
Member

03-11-2002

Tuesday, March 28, 2006 - 2:08 pm   Edit Post Move Post Delete Post View Post Send Tabbyking a private message Print Post    
LOL, war, me too! but you are such a wonder with everything to do with a household, i believe you would probably make your own noodles, too. i used to when i wanted to take hours for dinner and the kids still took naps!

Wargod
Moderator

07-16-2001

Tuesday, March 28, 2006 - 2:19 pm   Edit Post Move Post Delete Post View Post Send Wargod a private message Print Post    
Nope, when it comes to cooking I'm a slacker. I hate it, hate everything about it. I do it cuz I have to, but if I can pawn that job off on Darren I'll do it any chance I get. Works most the time cuz he's the better cook. Except when it comes to Italian food. Bil's mother was horrified to find out sis and I didn't know how to cook (this was back when we were teenagers) and set about making sure we could do something in the kitchen. I can make homemade from scratch sauces, though I rarely do it these days. My sis took much more from those lessons and is a much better cook than I am (she does indeed make her own noodles!) I do ok as long as I stay in my comfort zone, once I get out of that I'm a disaster in the kitchen.

Citruscitygal
Member

08-07-2003

Tuesday, March 28, 2006 - 6:10 pm   Edit Post Move Post Delete Post View Post Send Citruscitygal a private message Print Post    
My grandparents were born in Italy and this was always a favorite (although not from Grandma's kitchen).


Lasagne

1 pound Italian sausage (I prefer sweet/others prefer spicy)
1 clove garlic, minced
1 tablespoon whole basil
1 ½ teaspoons salt
1 1-pound can (2 cups) tomatoes
2 6-ounce cans (1 1/3 cups) tomato paste

* * * * * * * * * * * *
10 ounces lasagne or wide noodles

3 cups fresh Ricotta cheese (or creamy cottage cheese) I always use Ricotta
½ cup grated Parmesan or Romano cheese (I use the Parmesan)
2 tablespoons parsley flakes
2 beaten eggs
1 teaspoon salt
½ teaspoon pepper

1 pound Mozzarella cheese, sliced very thin

Oven at 375 degrees


Brown sausage slowly; spoon off excess fat. Add next five ingredients. Simmer uncovered 30 minutes, stirring occasionally.

Cook noodles in large amount boiling salted water till tender; drain; rinse; set aside.

Combine remaining ingredients, except Mozzarella cheese, to make filling.

Place half the noodles in 13x9x2-inch baking dish; spread with half the Ricotta-cheese filling; layer half the Mozzarella cheese slices and add half the meat sauce. Repeat layers.

Bake* at 375 degrees about 30 minutes. Let stand 10 minutes before cutting into squares – filling will set slightly. Makes 12 servings.

*Or assemble early and refrigerate. Be sure to allow 15 minutes or in the oven so longer.

Mayajnn
Member

01-27-2006

Wednesday, March 29, 2006 - 7:37 am   Edit Post Move Post Delete Post View Post Send Mayajnn a private message Print Post    
Thanks War, Tabby and Citrus. That is exactly what I was looking for - "tried and true" recipes. I have been craving some lasagna like crazy so I am going to make some this weekend. Can't wait - I can almost taste it now!

Dipo
Member

04-23-2002

Wednesday, May 03, 2006 - 12:01 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
I made London Broil last night and have a bunch left. Does anyone have any suggestions other then just using the leftovers for sandwiches?

Texannie
Member

07-16-2001

Wednesday, May 03, 2006 - 2:18 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Fajitas!

Penguingirl
Member

01-26-2006

Wednesday, May 03, 2006 - 2:50 pm   Edit Post Move Post Delete Post View Post Send Penguingirl a private message Print Post    
stroganoff (sp?)

Dipo
Member

04-23-2002

Thursday, May 04, 2006 - 2:33 pm   Edit Post Move Post Delete Post View Post Send Dipo a private message Print Post    
good Ideas!! I think I will do stroganoff since I have a bunch of mushrooms that I don't want to go bad. I don't know why I didn't think of it. I love stroganoff!!!

Vee
Member

02-23-2004

Wednesday, May 10, 2006 - 4:33 am   Edit Post Move Post Delete Post View Post Send Vee a private message Print Post    
Just noticed in the This or That thread that some people enjoy banana and peanut better combinations, which made me think of this sheet cake recipe.

Banana Cake with P'nut Butter Frosting

Ingredients:

* 1 yellow cake mix

* 2 or 3 ripe bananas mashed equaling about a cup

* 1 cup milk or plain yogurt

* 2 large eggs or 3 small eggs

* 1/4 cup all vegetable oil

* 1 cup nuts of choice for the topping...crushed p'nuts work very well

Method:

Preheat the oven to 350° and grease and flour a sheet cake pan. Mix mashed bananas, milk or plain yogurt, eggs, and oil for 1 minute on low speed. Then add the cake mix and beat on medium speed for two minutes. Pour into floured pan and bake for 25-30 minute or until a cake tester comes out clean. (While cake is baking, make the frosting, which will be immediately poured on the cake after it has come out of the oven. Sprinkle with nuts, if desired.)

Peanut Butter Frosting

Ingredients:

* 2/3 cup creamy peanut butter

* 1 1/2 cups powdered sugar

* 4 TBS milk

Method:

Mix all together until smooth...p'nut butter may be placed in the microwave just until softened for easier mixing.

Pour the frosting over the cake immediately after the cake has been removed from the oven and sprinkle with crushed peanuts or the nuts of your choice, if desired.

Allow to cool before serving.

Texannie
Member

07-16-2001

Thursday, May 11, 2006 - 1:11 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Cheesy grits and sausage recipe please!

Serate
Member

08-21-2001

Friday, June 02, 2006 - 7:35 pm   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
Cheesy Sausage Grits

16 c. Water
4 c. Grits
2 Tbsp. Butter
1 tsp. Mexican Oregano, ground
¼ tsp. Chile Powder
1 ½ c. Cheddar Cheese, shredded
1 package Jimmy Dean Country Regular Roll Sausage, cooked, crumbled, drained
3 tsp. Parsley, fresh chopped
3 tsp. Cilantro, fresh chopped

Begin by boiling water in a small pot with the butter. When water comes to a boil add grits and stir continuously. When the grits are cooked add the butter, Mexican oregano, chili powder, cheese and sausage. Garnish with parsley and cilantro.



Cheesy Grits Casserole

6-8 servings
1 hour 10 minutes 20 mins prep

4 cups water
1 teaspoon salt
1 cup quick-cooking grits
4 eggs, lightly beaten
1 lb pork sausage, browned and drained
1 1/2 cups shredded sharp cheddar cheese, divided (or more if desired)
1/2 cup milk
1/4 cup butter, softened

Set oven to 350 degrees.
Grease 1 13x9-in casserole dish.
In a saucepan, bring water and salt to a boil.
Slowly stir in grits.
Reduce heat, and cook for 4-5 minutes, stirring occasionally.
Remove grits from the heat; add a small amount of hot grits to the eggs.
Return all to the pan.
Stir in sausage, 1 cup milk and butter; stir until butter is melted.
Pour into prepared baking pan.
Sprinkle with remaining cheese.
Bake, uncovered for 50-55 minutes, or until top begins to brown.


Cheesy Sausage Grits

Prep Time: 15 minutes
Stand Time: 10 minutes
Cook Time: 45 minutes
Makes 10 servings

Ingredients:
1 pound ground pork sausage
4 cups milk
4 cups water
1/4 cup butter or margarine
1/2 teaspoon salt
1 1/2 cups uncooked quick-cooking grits
1 package Sausage Country Gravy Mix
1 package (8 ounces) shredded Cheddar cheese
3 large eggs, lightly beaten


Directions:
1. Cook sausage in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink; drain well.
2. Bring milk, water, butter and salt to a boil in a Dutch oven; gradually whisk in grits. Return to a boil; reduce heat and simmer, whisking constantly, 5 to 6 minutes or until slightly thickened.

3. Add gravy mix; whisk until smooth. Remove from heat. Add cheese and sausage, stirring until cheese is melted. Let stand 10 minutes.

4. Stir in beaten eggs; pour into a lightly greased 13x9-inch baking dish. Bake at 400°F for 30 to 35 minutes or until set. Let stand 5 minutes before serving.

Serate
Member

08-21-2001

Saturday, June 10, 2006 - 8:17 am   Edit Post Move Post Delete Post View Post Send Serate a private message Print Post    
Anybody have a good recipe for BBQ rub?

Texannie
Member

07-16-2001

Saturday, June 10, 2006 - 8:49 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
yep, go to the store and buy Fiesta brand rub.

http://www.fiestaspices.com/?page=rubs

Rslover
Member

11-19-2002

Saturday, June 10, 2006 - 3:48 pm   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
OOOOh, they are loaded with salt and MSG.

Here's one I just tried with pork ribs that was very good.
DRY SPICE RUB

4 T. Brown sugar
2 T. Cumin
1 tsp. cayenne
1 tsp. kosher salt

Next time I will experiment by adding
1 T. chili power
2 T. Paprika
garlic and onion powder
black pepper

Rslover
Member

11-19-2002

Saturday, June 10, 2006 - 3:49 pm   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
.

Rslover
Member

11-19-2002

Saturday, June 10, 2006 - 3:51 pm   Edit Post Move Post Delete Post View Post Send Rslover a private message Print Post    
I coated the ribs with the mixture and left in fridge for 12 hrs.

Texannie
Member

07-16-2001

Sunday, June 11, 2006 - 6:22 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
I buy the salt free ones.

Gilda
Member

08-21-2006

Thursday, August 24, 2006 - 10:22 pm   Edit Post Move Post Delete Post View Post Send Gilda a private message Print Post    
Here are some receipes to enjoy:

TUNA QUICHE
½ cup mayonnaise, 2 eggs, 2 tbsp. Flour, ½ cup milk, 1 can (7 oz) tuna or salmon, ½ lb swiss cheese (1 cup diced), 4 shallots or onions (optional)

Mix mayonnaise, eggs, flour and milk together. Add tuna, cheese, shallots or onions. Bake at 350F 40-45 minutes until golden brown.
NOTE: Add 1 can (7oz) tuna or salmon and 1 egg for a bigger pie.

VEGETARIAN CHILI
2 Cans Red Kidney Beans, drained and thoroughly rinsed
1/4 cup Canola oil
2 large onions diced
6 cloves garlic minced
15 ml ( I tblsp ) fresh Chili powder
15 ml ground Cumin
1 tsp. ( 5 ml ) dry oregano
1/8 tsp. cayenne pepper * 1 tsp. salt*
2 bay leaves 1/2 cup ( 125 ml ) Millet or Bulghur
796 can Italian Plum tomatoes and their juice
3 cups water 15 ml Tamari or Light Soya sauce


In large pot, heat oil on medium heat, Add onions -cook for 5 minutes, stirring frequently. Add the garlic--stir freq. for about 5 mins. Mix the dry ingredients well ( in a bowl ) and add contents to the pot; cook for 2 minutes--NO LESS--and stir frequently. Add the tomatoes ( and juice ) and roughly chop ( with Scissors ) in the pot. Add the Kidney beans Soya Sauce, water, and salt. Simmer over low heat for about 40-45 minutes until millet is fluffy ..stir frequently.
When done, let stand for 10 minutes.


Minestrone Soup
1 cup chopped onion 1 cup sliced carrots
1 cup chopped celery 3 cloves garlic minced
2 tblsp. ( 30ml) Olive Oil 1 796 ml can Italian plum tomatoes
1 tsp. Dried Basil 1 tsp. Dried Oregano
1/2 tsp. Dried Chili pepper flakes 3 cups Chicken stock
1 Bunch fresh spinach, stemmed 1 cup sliced Zuchini
1 cup whole wheat Macaroni 1 can rinsed/drained Red Kidney beans

Saute onions in the olive oil on Med.-low heat for 5 mins. Add garlic and cook for 3 minutes. Add Carrots and celery--cook till sl. Softened.
Add dried herbs,chicken stock, chili flakes and tomatoes with their juice & stir well. Bring to a boil and then simmer on medium heat, until carrots are tender---then add the kidney beans. Meanwhile, cook Macaroni ( in separate pot ) and drain. Add (raw) zuchini and macaroni near the end to avoid overcooking and mushiness.) I usually have to cook the soup for 30 mins. Or more till the carrots are tender. Tear up the stemmed and washed spinach leaves and add to the hot soup about 5 minutes before serving.Stir lightly. Spinach will retain the bright green colour.. Serve with a grating of Parmesan cheese on top.

Note: This is the original recipe---the one I make is different each time as I add more of something or less or something different. I also make mine in much larger quantities. In the larger quantities, I use 2 or 3 different kinds of beans--try the way which suits you best.