OFFICIAL NW' Receipe THREAD!!!!

might as well contribute

Italian meatballs

1.5 lb meatball mix

Grated cheese (preferably locatelli)

4-5 extra large or jumbo eggs

Flavored bread crumbs

Fresh and dried parsley

Garlic powder

Ground pepper



The ingredients are in order of importance but I don’t measure, except for the eggs and even then it’s a texture thing.

Cheese is the most important. I don’t like a lot of bread crumbs. I always put more parsley than garlic powder.

If it tastes good and tasty when it’s raw, chances are it’ll taste good cooked.

Don’t usually fry. Cook them in the sauce and some of the cheese will melt into your sauce.

BEST dip ever

Aunt Marie’s Secret Clam Dip Recipe

Ingredients:

¼ lb. Butter
1 onion minced
1 garlic clove minced
½ green pepper (cut up)
1 teaspoon oregano
1 teaspoon parsley
½ cup bread crumbs
2 cans 7 oz. minced clams* (Gorton’s minced clams)
1 teaspoon lemon juice
Dash of tabasco (or red pepper)
Parmesan Cheese
Paprika


Preparation:

Melt butter. Saute onion and green pepper in butter. Add spices. Mix in clams, bread crumbs and lemon juice. Place in small casserole. Top with parmesan cheese and paprika. Bake 15-20 minutes at 400o

Serve with crackers.

*Drain juice, save it. If mix looks dry, add clam juice.

Orrechiette with Sausage and Broccoli Rabe

Ingredients

1 lb of orrechiette pasta
6 links of hot turkey sausage
1 medium onion
2 good-sized cloves of garlic
½ cup of tomato sauce
1 can of cannelini beans
2 bunches of broccoli rabe (washed and stems removed – cut up)
1 cup of chicken broth
About ½ cup pecorino romano grated cheese

Put water up for pasta.

In a large frying pan (I used my chicken fryer) start browning sausage (out of casing), then add onion and garlic. Push to the side when almost cooked and add tomato sauce. Let this cook a minute or two and mix all together, then add the canellini beans with liquid. Now add the broccoli rabe with two ladles of pasta water (about ¾ cup). Cover and let cook down. Now add the chicken broth and cook a few minutes longer. When pasta is cooked, drain and put on top of the mixture in the pan. Now add a generous handful of pecorino romano grated cheese and cover to let it get gooey.

Toss all together and serve.

Buffalo Chicken Dip

1 whole rotisserie Chicken pulled
2 sticks cream cheese (room temp)
1 Whole Bottle Franks Buffalo sauce
1 block cheddar cheese (grated)

Combine all ingredients into a oven safe dish and bake at 375/15 – 20 mins


Fresh French Onion Dip

2 Vidalia onions sliced
16oz Sour cream
1 tub whipped cream cheese
Cayenne pepper to taste.
Dash of Worstershire Sauce


Sautee the onions in butter and oil.
Once cooled mix everything together and chill in fridge for 1 hour.

Thanks LIW!

Here's a recipe I just made last night! So yummy and low cal!

Ingredients

1 can of tuscan (white) beans
5 pieces of sundried tomatoes
2 plum tomatoes
1/2 red bell pepper
1/4 purple onion
2 tsp parsley
pinch of salt
pinch of black pepper
1 tbsp extra virgin olive oil
2 tbsp red wine vinegar
3 tbsp Feta cheese for garnish (optional)

Drain and rinse beans and place into a medium bowl. Chop onion fine and put into bowl. Chop all vegetables into small pieces and put into bowl. Add parsley, salt, pepper, oil and vinegar. Mix together. Top with feta cheese and serve.

Adding the Swedish Meatbals (light version) Recipe here also:

Swedish Meatball Recipe
10 ¾ oz Can of Campbell’s Healthy request Cream of Mushroom
½ Cup of water
¼ Cup of Reduced fat Sour Cream
1lb Lean ground beef (93%)
2 Slices light bread (use for soft bread crumbs)
¼ Cup of onions finely chopped
1 Egg
¼ tsp nutmeg or to taste
2 tbsp Canola Oil

1 - In a small bowl combine soup, water, sour cream - set aside.
2 - In medium bowl mix beef , bread crumbs, onion, egg, and nutmeg. Shape mixture into 16 meatballs.
3 - In 10-incheskillet over medium heat in hot oil brown meat balls a few at a time until thoroughly cooked. Spoon off fat.
4 - Stir in soup mixture. Reduce heat to low. Heat through - DO NOT BOIL. Serve over noodles and garnish.

Sticky Toffee Pudding

Ingredients

Cake:
4 tablespoons butter
3/4 cup dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup boiling water
3/4 cup pitted dates
1 teaspoon vanilla extract

Sauce:

3/4 cup brown sugar
6 tablespoons butter
1/2 cup cream

Directions

1Directions for Pudding:.

2/ Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.

3 Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.


4 Preheat oven to 350 degrees.

5 Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces).

6 Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract. Let soak for about 5 minutes or so.

7 While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps).

8 Add the egg and beat until combined and smooth. Add the flour.

9 Stir in soaked date mixture and mix until combined.

10 Place into 8 x 8 (or something similar) greased baking tray and bake for 30-40 minutes at 350 degrees. Toothpick or knife should come out clean when done. Be sure to check at 30 minutes, since oven times may vary.

Directions for sauce:.

1Melt butter in saucepan.
2 Add brown sugar and cream, bring to a boil.

3 Boil for 2-3 mins until texture is slightly fudgy and velvety.

4 Serve cake warm with warm sauce. We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.

***I chose to make individuals but you can def make one cake out of it****

Coriander Mint Chicken

Crushed Ginger - 1/2 tbsp
Crushed Garlic - 1 tbsp
Cumin powder - 1 tsp
Yogurt - 1/4 cup, beaten
Fresh Coriander - one bunch
Fresh Mint - 1/2 bunch
(if you can get the coriander and mint paste - use about 1 table spoon and skip the puree part)
Olive oil - 2 tbs
Crushed Red Pepper - one pinch
Cracked Black Pepper
Salt
Bonless thigh or breast meat cut in chunks or sliced thin



Puree marinade items in a food processor and pour over boneless thigh or breast meat (thin pieces will absorb the mariande faster). Let it sit for alteast 1/2 hour (depending on how thick the pieces are, adjust as needed)

Pour everything into a baking sheet, bake about 30 mins on 400, or until cooked.

The chicken should have a greenish tint.

Serve w/ brown rice, couscous or quinoa.

Red Velvet cupcakes
(they were really easy and super delicious)

Ingredients

* 2 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cocoa powder
* 1 1/2 cups vegetable oil
* 1 cup buttermilk, room temperature
* 2 large eggs, room temperature
* 2 tablespoons red food coloring
* 1 teaspoon white distilled vinegar
* 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

* 1 pound cream cheese, softened
* 2 sticks butter, softened
* 1 teaspoon vanilla extract
* 4 cups sifted confectioners' sugar

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

I serve this dip with graham crackers and apple wedges:

Pumpkin Dip

Ingredients

-1 (16 ounce) container frozen whipped topping, thawed
-1 (5 ounce) package instant vanilla pudding mix
-1 (15 ounce) can solid pack pumpkin
-1 teaspoon pumpkin pie spice

Directions
-In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

*If you use libby's easy canned pumpkin it comes with the seasoning already in it and you do not need the pumpkin pie spice*

WHITE CLAM SAUCE

2-3 cloves garlic, minced
1 can minced clams (I use Snow's brand)
1/4 c EVOO
8 oz bottle clam juice
1 t dried basil
1 T parsley
dash black pepper and salt
hot cooked lingune

Drain clam juice from clams; set clams aside and save clam juice.
Heat EVOO in a medium saucepan. Cook garlic till soft. Add clam juice, parsley, basil and pepper. Cook till boiling and simmer for 5 minutes more. Add clams and cook till heated through. Toss with linguine.

DH loved this recipe....said it was much better than the canned kind lol Plus it's lowfat....EVOO is heart healthy

Excellent idea!

Rice Pilaf

1 can beef consume
1 can french onion soup
1/3 stick of butter or equivalent
1 cup converted rice
1/2 onion chopped
handful of angel hair spaghetti

In a large skillet, heat the butter and chopped onion until the onion is transparent.
Break up the spaghetti, toss in. Add rice and mix to get it moist.
Dump in both cans. Stir. Let the moisture from the soup evaporate. Stir often, until it dries.
Turn flam down to simmer, cover and cook for another 15-20 minutes. Stir a few times.
Enjoy!

Honey Roasted Pork Loin

Ingredients:

2 lbs pork loin (boneless)
to taste salt and pepper
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth

Directions:

- Preheat the oven to 375.
- Season the pork and place in a roasting pan.
- In a separate bowl, mix together the honey, juice, oil and thyme.
- Pour over the pork.
- Add the broth to the pan.
- Bake until internal temperature reaches 150 (45-60 minutes).
- Baste frequently.
- Strain the pan juices into a saucepan.
- Reduce until slightly thickened.
- Serve over the sliced pork.

BUMP for all the new NWs!!!

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Posted by sophisticat13

BUMP for all the new NWs!!!

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Thanks for bumping!! this is awesome! I'm going to look for a good recipe to post,..................maybe my chicken and artichokes :O)

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Posted by FutureMrsC614

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Posted by sophisticat13

BUMP for all the new NWs!!!

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Thanks for bumping!! this is awesome! I'm going to look for a good recipe to post,..................maybe my chicken and artichokes :O)

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Can't wait to try it!! The last time I made it I didn't like it

I love this thread!!!

Hey 09ers-


Got anything to add?

I love this thread!!!! Im sorry I dont have anything to add, Im a bad wife and dont cook too much... I am trying to learn though lol