Vesuveus
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Recipes
Mar 16, 2008 12:19:15 GMT -5
Post by Vesuveus on Mar 16, 2008 12:19:15 GMT -5
Ldyhawk and I were talking about food earlier so I suggested we share recipes. Feel free to share yours here.
Vesuveus' Mom’s Tomato Sauce Recipe Ingredients • Beef stew meat (Small chunks of meat)• Onions • Salt & Pepper • Parsley • Can of crushed tomatoes • Can of puree • Olive oil • Garlic (a clove) Steps 1. 2-3 tbl Oil in pot, cover the surface of bottom of pan. 2. Sauté onions and meat on low. 3. Add parsley, garlic and S&P. 4. Add crushed sauce and ½ cup water. Keep on low for an hour-1 ½. Stir. 5. When oil rises, add puree for 15 minutes. Stir. (I find 25 minutes is better)6. Let sit before refrigerating it. (til it cools)7. Fridge for week ½. (Freeze and save for however long)8. Store in plastic.
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Trixie
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Mar 16, 2008 14:22:55 GMT -5
Post by Trixie on Mar 16, 2008 14:22:55 GMT -5
Hmmm... I made the chicken cutlets... you made the sauce... where am I going with this? LOL.
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Vesuveus
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Mar 16, 2008 21:12:19 GMT -5
Post by Vesuveus on Mar 16, 2008 21:12:19 GMT -5
Bradshaw liked the sauce better!
No wait, he liked your cutlets better! I have foggy memory, forgive me. ;D
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Trixie
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Mar 16, 2008 22:51:38 GMT -5
Post by Trixie on Mar 16, 2008 22:51:38 GMT -5
Would you like to edit your post? I recall him saying "These chicken cutlets are really good!" with a smile!
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Vesuveus
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Mar 17, 2008 14:32:52 GMT -5
Post by Vesuveus on Mar 17, 2008 14:32:52 GMT -5
h4xXx0rZzZ!!!11
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Variel
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Mar 20, 2008 22:43:35 GMT -5
Post by Variel on Mar 20, 2008 22:43:35 GMT -5
Okay, I'm sort of a disaster in the kitchen, but this recipe is always a big hit with my friends - even if they insist that they're appalled by the sheer brick of cholesterol that it is. Midwest comfort food cuisine FTW!
Grandma T's Potato Casserole
One 2lb bag of frozen hash browns (the cubed, O'Brien style cut) 1/2 cup melted margarine 1 pint of sour cream (or 1 cup of sour cream plus 1 cup of milk, if you're doing the "lo-cal" recipe, lol) 1/2 cup chopped onion 1 can cream of chicken soup (ooooh yeeeaaaaah) 2 cups of grated cheddar cheese 1 tsp. salt & pepper to taste
Mix above ingredients and put in a greased 9 x 13 pan.
Topping: 2 cups of corn flake crumbs (YES!!) 1/2 cup melted margarine Combine these and top potatoes with the mixture.
Bake it all together at 350 degrees for 45 minutes to 1 hour until bubbly and delicious!
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Recipes
Mar 21, 2008 21:06:05 GMT -5
Post by Haxadec on Mar 21, 2008 21:06:05 GMT -5
I will post some more complicated recipes some other time but here are some simple ones...
Scrambled eggs with pepperoni...make sure to use CHUNKS of pepperoni and not slices.
When I am working out and trying to eat healthy I eat this tuna fish sandwhich that is perfect for me because its high protien/low caleries and all that stuff but also still filling....its also fast and easy to make.
about 1 tbl spoon of miracle whip (mayo could be used instead but miracle whipe is better for you....the goal here isnt flavor its just consistancy, texture and moisture) 1 tbl spoon of pickle relish mustard 1, 6 ounz can of tuna (in water not oil) and my secret ingredient....tabasco sauce!
mix it all up and spread it on a hoogy roll or wheat hotdog bun.
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tygrius
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Mar 22, 2008 2:19:26 GMT -5
Post by tygrius on Mar 22, 2008 2:19:26 GMT -5
Ok, here is mine. Bear in mind that I have some rather.....unusual tastes in food.
Tygrius' College Student Supper
Ingredients:
2 cups of macronni 1 can of peas 1 can of cream of mushroom soup salt chopped/dried onions
Cook the macronni in water until tender with the dried onions and salt to your liking. When the macronni is tender, add the cream of mushroom soup and the can of peas, heat for a few minutes until the meal is warm, serve, and enjoy
I warned ya, i got weird tastes
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Recipes
Mar 23, 2008 10:45:45 GMT -5
Post by Haxadec on Mar 23, 2008 10:45:45 GMT -5
Yesterday I was experamenting with pancakes...i made chocolet pancakes (not to be confussed with chocolet CHIP pancakes tho!!!!)
First I made the pancake batter...then poored some hershy's syrup into the batter. butter the pan and poor the batter into the pan...sprinkle some sinEmummm (aka cinnamon) on the pancake as its cooking so it gets cooked into the bottom side of the pancake when you flip it.
Serve with hershy's chocolet syrup or maple drisseled over the top and dont forget the milk!
uhmm...I guess a tip i would give for making any pancake is the pan. most people use a pan that is too big...you got to use one that is only slightly bigger then how big you want your pancake to ultimatly be (they tend to shrink alittle when they are cooking). the right sized pan is important for a bunch of reasons....it allows you to make much thicker pancakes and it forces the butter to collect on the edge of the pancake, if this is done right your pancakes finish with a lightly crispy ring of buttery goodness around the outside.
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Variel
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Mar 23, 2008 14:04:22 GMT -5
Post by Variel on Mar 23, 2008 14:04:22 GMT -5
. . . mmmmm . . . . buttery goodness . . .
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