Spinoff to werock0709's post: post your fav. recipes!

Hey ladies....I don't know about you, but I'm always looking for new recipes to try! please post your favs!

Hot mushroom turnovers:

1 8oz. package of cream cheese
flour
butter, softened
1/2 pounds mushrooms (portabella are the best)
1 onion, minced
1/4 cup sour cream
1 tsp. salt
1 tsp. thyme
1 egg, beaten

1. combine cream cheese, 1 1/2 cups flour, 1/2 cup butter, shape dough into ball and put in fridge for 1 hour

2. melt 3 tbsp. butter, cook mushrooms and onions until tender. Stir in sour cream, salt, thyme and 2 tsp. flour.

3. on a floured surface, roll out dough very thin, use a round cookie cutter to make pastries
fill one half with mushroom mixture. Fold in half, so pastry is sealed in 1/2 moon shape. with fork, firmly press down edges and lightly brush with egg.

4. cook about 12 minutes in 450% oven.



**it's a little messy, but very tasty and easer than it sounds to prepare!

oH gREAT Idea!!!!!!!!

There is also a recipe board as well...and our very own Santina ...puppida122505 has put some of her fabulous yummy italian recipes on there.... Yumm-may!!!!!!!!!!!!!!

Maybe we could even start a recipe of the week thread every week..what'dya think snow cat?

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Posted by Nina

oH gREAT Idea!!!!!!!!

There is also a recipe board as well...and our very own Santina ...puppida122505 has put some of her fabulous yummy italian recipes on there.... Yumm-may!!!!!!!!!!!!!!

Maybe we could even start a recipe of the week thread every week..what'dya think snow cat?

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im in !!!! Thats a gimme,,

I'll do a recipe for the dinner we just ate - and cut the recipe down so it is appropriate for those of you with only 2 in the house

Start with 2 split chicken breasts - skin on and stick them in a baking dish that is lightly coated in extra virgin olive oil.

Preheat oven to 375.

Strip 2 small sprigs of rosemary, and 3 sprigs of thyme and throw them in your mini prep. If you don't have a mini prep - REGISTER FOR ONE! BEST INVENTION EVER! Add zest of a lemon and 3 leaves of sage. Toss in 4 cloves of garlic and a couple of swirls of the extra virgin olive oil. Pulse it until it is a goopy mess. Add a couple of shakes of sea salt and some pepper and some paprika. Pulse again until fully mixed.

Rub that goopy mess all over the chicken - get it under the skin and on the skin. Then put it in the oven. This will be ready in 30-40 minutes depending on your oven.

While that is baking - get the rice going - follow package directions.

Get a bunch of slim asparagus stalks - the skinnier the better. Snap off the woody part at the bottom - bend it and it will break properly. Heat a pan with a couple of swirls of olive oil and 5 minced cloves of garlic. When hot add the asparagus. Add a palm of coarse salt and toss. Cook for about 3-5 minutes until just tender but NOT mushy.

If you want gravy (my FH LOVES it) - then you might consider putting in a bit of extra water in the rice and straining it off just before the rice is fully cooked - about 1/4 cup. Put 3 tablespoons of pan drippings from the chicken in a cast iron skillet and heat. Add about 1.5 tsps of boullion paste and heat up. Add 2 Tblsp flour and whisk. Add a can of boullion and the reserved rice water. Whisk until smooth. If too thin, add a bit of flour. If too thick, add some water. Adjust seasonings - if you need more salt add a bit of the boullion paste instead.

Add a salad and stick it all on the table. VOILA!

Jeannie, that sounds delicious! More to add to my notebook! I love chicken.

I can make a mean P&J if anyone want's it

mmmm that chicken sounds good!


Great idea Nina...I'm always looking for more recipes...I'll try to post more good ones I have.

FOR REAL!? I just made this a post? How long has this post been on the boards? I need sleep!

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Posted by D's Girl

I can make a mean P&J if anyone want's it

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Now , Y does that not shock me !!!

I love this idea girls!!! I have a binder filled with some of mom's best recipes (most of them i don't even know how to make but i'm learning lol). I would love to add all your favorite recipes to my binder - lets do it!

Anyone up for some beer-boiled kielbasa? a little Polish delight I whip up from time to time...


You need:
Kielbasa
Chopped Carrots
1 chopped onion
Beer
Butter/Pam spray

Cut up your Kielbasa (any brand, fresh, smoked, doesnt matter) Put a deep pan on Med/High heat with some butter or spray Pam. Throw in the Kielbasa and brown it a bit, then toss in your onions and carrots and let them cook just a little.

Pour in the can of beer and simmer. Put the heat on low but let it continue to simmer for 25-30 minutes until the liquid becomes slightly syrupy.

Serve with rolls or biscuits because you're gonna wanna dip them in the sauce. Delightful!

PS - You really cant mess this up... quantities dont really matter... add more/less carrots, onions, kielbasa... as long as the beer is enough to cover it all in the pan so that it will simmer it to cooked deliciousness.

one of my favorites...

Fried Calamari

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt.

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Posted by pupidda122505

one of my favorites...

Fried Calamari

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt.

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I love fried Calamari, I never made it cause I'm always afraid I'll over cook it, and they'd come out like rubber.

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Posted by werock0709

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Posted by pupidda122505

one of my favorites...

Fried Calamari

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Salt and freshly ground black pepper
2 lemons, cut into wedges

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt.

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I love fried Calamari, I never made it cause I'm always afraid I'll over cook it, and they'd come out like rubber.

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The same thing happened to me when I first made them, but after u try a few times u'll get the hang of it and they're sooo yummy

Anyone want a GREAT salad dressing?

about a 1/4 cup of extra virgin olive oil
1/8 cup of red wine vinegar
splash of balsamic vinegar
small palm of coarse salt
pepper to taste
handful of torn basil leaves.
3-4 garlic cloves (I love garlic)
throw them bad boys in the mini prep and pulse away until nice and thick and smooth.
DELICIOUS

Another great one...

chop up some strawberries and pour a splash of balsamic vinegar over them. Let them break down for about a half hour. Then dump them in the MINI PREP (I LOVE THAT DAMN THING). Add some olive oil, some salt, some pepper and a single clove of garlic. And SMOOOSH until smooth and dressing like.

The strawberry one looks great on a salad of field greens when you slice some strawberries onto it. And toss a few toasted almonds on top.

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Posted by rojerono

I'll do a recipe for the dinner we just ate - and cut the recipe down so it is appropriate for those of you with only 2 in the house

Start with 2 split chicken breasts - skin on and stick them in a baking dish that is lightly coated in extra virgin olive oil.

Preheat oven to 375.

Strip 2 small sprigs of rosemary, and 3 sprigs of thyme and throw them in your mini prep. If you don't have a mini prep - REGISTER FOR ONE! BEST INVENTION EVER! Add zest of a lemon and 3 leaves of sage. Toss in 4 cloves of garlic and a couple of swirls of the extra virgin olive oil. Pulse it until it is a goopy mess. Add a couple of shakes of sea salt and some pepper and some paprika. Pulse again until fully mixed.

Rub that goopy mess all over the chicken - get it under the skin and on the skin. Then put it in the oven. This will be ready in 30-40 minutes depending on your oven.

While that is baking - get the rice going - follow package directions.

Get a bunch of slim asparagus stalks - the skinnier the better. Snap off the woody part at the bottom - bend it and it will break properly. Heat a pan with a couple of swirls of olive oil and 5 minced cloves of garlic. When hot add the asparagus. Add a palm of coarse salt and toss. Cook for about 3-5 minutes until just tender but NOT mushy.

If you want gravy (my FH LOVES it) - then you might consider putting in a bit of extra water in the rice and straining it off just before the rice is fully cooked - about 1/4 cup. Put 3 tablespoons of pan drippings from the chicken in a cast iron skillet and heat. Add about 1.5 tsps of boullion paste and heat up. Add 2 Tblsp flour and whisk. Add a can of boullion and the reserved rice water. Whisk until smooth. If too thin, add a bit of flour. If too thick, add some water. Adjust seasonings - if you need more salt add a bit of the boullion paste instead.

Add a salad and stick it all on the table. VOILA!

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that sounds delish, but what is a mini prep???

Coconut Beer Batter Shrimp

MMM MMM MM


approx 1 lb shrimp, large pref..
1 cup bisquick
1/2 - 1 can dark beer , lager
pkg chopped coconut
oil for fry

K,

Clean & de vein & butterfly the shrimp tail on

now take the bisquick & the beer & combine in a bowl, until lumps are gone, Kinda like making pancakes,,

Take the shrimp & dip it up to the tail then dip in the coconut . fry until golden brown,

its best to butterfly the shrim easier to fry

serve w. uncle dai duck sauce


yummmmmm e

artichoke pie...quick, easy, and so good.

1frozen pie shell
1 stick of pepperoni cut into very small pieces
1 pkg. frozen artichoke hearts minces
6 eggs
1/2 cup grated Romano cheese
1 cup shredded mozzarella


1. Preheat oven to 350
2. Scramble eggs in a mixing bowl add remaining ingredients to the bowl and mix thoroughly
3. Put mixture into the pie shell and cook, uncovered for 45 min. or until a knife goes through the center of the pie and comes out clean.

This is best served warm and even better reheated as leftovers!