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 Posted: Thu May 17, 2007 1:27 pm
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Posted: Wed May 30, 2007 12:57 pm
I tend to cook a lot, but all we have is Spaghetti and noodles in general, so here's a pasta recipe (no, I don't use tsp. or tbs. I use my own measurements! just so you can change the recipe a bit...):
Ingredients:
Spaghetti
Tons o' Garlic (preferrably flakes and powder)
Red pepper flakes
Oregano
Water (2 uses)
any size part of a Bayleaf
cooked Chicken (breast)
"Directions":
Boil some water in a pot. Put spaghetti and spices in immediately after turning stove on. Let spaghetti cook about 1/2~3/4 of the way. Put the bayleaf into a small bowl or plate of water, put in microwave for 00:30~1:00. Cut up chicken (cubes or slices) and put water / chicken into boiling water with spaghetti and spices. Let finish cooking. Enjoy.
I know it's not very clear, but neither am I, don't insult me, just ask someone to translate if you can't comprehend (understand [read]) it.
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Posted: Thu Jun 07, 2007 2:16 pm
Quick Goulash ( nothing fancy)
1 lb ground beef
1 chopped onion
2 cans tomato sauce whatever type you like
1 lb macaroni noodles
saute and brown the ground beef and onion adding any seasonings you like. Have the tomato sauce in a pot getting hot. Add the cooked ground beef and onions in the sauce and bring to a boil. Boil macaroni noodles till soft and then put them in sauce. Stir and enjoy. Add anything you liek to this such as vegetables, cheeses, anything have fun.
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Posted: Fri Jun 08, 2007 2:50 pm
seafood pasta flambe
one hand full of shrimp
one hand full of salmon (well cut into little peices)
one hand full of any other seafood you like (not tune, it ruins the recipie)
all the pasta your GONNA eat (notice, gonna, not can)
5 fresh tomatos
garlic as wished
1 1/5 glass of wine
salt and pepper as you wish
for the sauce:
1-peel the tomatos
2-cut them up, well cut
2-mash them, you can also use one of those things that look like a wine glass with no top and blades on the bottom
3-throw whats left of them on a frying pan DO NOT TAKE YOUR EYE AWAY FROM THEM
4-after it seems pretty hot, start throwing in the seafood and some garlic
5-voila, you got the pasta
remember, put the pasta in the water while on step 3, and don't take it out until the end. then throw it on the frying pan with the wine and flambe it
remember, do not try to make this if your either, dumb, or a pyro maniac
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Posted: Sat Jun 09, 2007 1:10 pm
hmm well I hope my mom will make more garadelli chocolate chocolate chip muffins.......its a really good mix and we just ran out :/
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Posted: Sun Jun 10, 2007 11:01 am
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Posted: Mon Jul 16, 2007 8:23 am
Pizza bunshttp://www.eclecticcooking.com/metric.htmWhat you need:50g yeast 4 dl slightly warm milk 2 teaspoons olive oil 1 teaspoon salt 1 teaspoons sugar 12 dl flower Fylling:3 dl tomato puré 5 dl shreded ham 5 dl cheese 2 dl olives (shreded) 3 Tablespoons olive oil some oregano sprikled over. How you do it:turn oven to 225 degrees celcius. mix yeast and flower, olive oil, salt and sugar. work in the flower let the yeast work it´s magic for 30 mins cut the dough into 2 pieces and make the dough to regular pizza shape... round... smear tomato puré all over the pizza but leave like one 3cm to the edge. put fylling on and put some olive oil on. roll it up and cut 2 to 3cm thick slizes and place on a baking plate. shove it in the oven for 10mins. EAT!! Sorry about the crappy English but this was a speed translation. 3nodding
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Posted: Mon Jul 16, 2007 8:33 am
Sounds good though 3nodding
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Posted: Thu Jul 19, 2007 3:28 pm
hey i need some help if anyone can give it, i wanna make something special for my lover but there how do you say alergic(spelling?) to fruts and veggies so it cuz down all kinds of cooking plz help me our one year aniverzery is like 2 weeks away.
thank you so much
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Posted: Fri Jul 20, 2007 8:44 pm
Mara_Brightwing It's almost time for me to get started on making supper, and as usual, I'm almost clueless about what to make. (When you have to make supper every night, creativity doesn't always come.) Hmm. I think I'll make one of my easy-peasies, Hamburger Potato Stew.... 1 lb ground beef 1 chopped white onion (yellow or spanish will work too, I just prefer white) 8-10 medium potatoes 2-3 Tbs beef boullion granules OR 2-3 cubes of beef boullion 3 bay leaves salt and pepper to taste Brown the beef and onions until no pink is left in the meat; drain fat. Peel, wash and cube the potatoes; add to meat mixture and add water to cover the potatoes. Stir in the beef boullion granules (or dissolve the cubes in a few tablespoons of hot water, then add), then put the bay leaves in whole. Allow to cook until the potatoes are soft. Remove bay leaves before serving. I like to serve this with a salad and rolls. Any other recipes? What are you having for supper? You can block my page, or flood it wit yo spam, but yo boy Travis, looks like Tucan Sam...
I had fries and a veggie chicken patty for dindin.
-Trenton 07!
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Posted: Tue Jul 24, 2007 10:13 am
well, I make curry with my dad sometimes, pretty much weekly. He does all of the stove work, so I don't have times for heating it, sorry!
raw chicken (about two pounds, cut into bite sized chunks)
potatoes (optional, I usually put in 2 big potatoes)
1 tsp ginger from a jar OR peel and cut up a thumb sized fresh ginger
1 tsp garlic from jar
1 1/2 onions, peeled and cut (I usually just use a cheese shredder)
cumin and tumeric, add until orange color
optional two tomatoes, quartered
stemmed and halved green chilies
oil (or butter, amount depending on your health standards)
rice usually, two cups for four people works
put rice in a rice cooker or make it in a pan (I don't know gow to do the latter)
in a big pot, put in oil, ginger, garlic, onions, cumin, and tumeric. Put in cumin and tumeric last, for the color. Stir every so often
cut up your chiken. If you got raw chicken tenders, thirds or fourths should be a good size.
put it in the pot along with tomatoes
peel and cut your potatoes, about the same size as you did your chicken
put those in along with the green chilies
stir every so often, and when the rice is done in the rice cooker, it's usually done.
Sorry it's a poor recipe....
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Posted: Wed Jul 25, 2007 9:08 pm
Here is an easy peasy quickk dinner made with leftover roast beef...
Ingredients:
Leftover Roast Beef
1 can cr mushroom soup
1-2 cans of water
small onion or half a large onion
can of slice mushrooms or fresh sliced
couple of cloves of garlic
2-3 cubes of beef boullion
season salt
pepper
directiions:
in hot skillet cook onion and mushroom add the minced garlic. Cube the leftover roast beef and add to pan and heat through then you are going to add can of cream of mushroom soup and the beef boullion and water.. then season with season salt and papper..
serve over Rice add a salad and some french bread and you are set....
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Posted: Wed Jul 25, 2007 9:15 pm
Chicken Basil Salad
4-6 boneless skinless chicken breasts
fresh Basil
1 lemon
salt &pepper to taste
mayonaise about 1/2 cup to 1 cup or more if you like it really moist
Bake chicken breast till the juices run clear in a 350 degree oven
when done remove from hot pans and allow to cool then dice to bite size pieces, Chop fresh basil and add to chicken squeeze the juice from 1 lemon into the mixture add mayo mix and season with salt and pepper to taste...
Can be eaten on fresh green salad, between 2 pieces of bread, or by itself.. and it is yummmmmmy!!!
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Posted: Fri Jul 27, 2007 2:24 pm
I like eggs! biggrin
Scrambled Eggs Sala Style
1. Crack 2-4 eggs into bowl. Rip apart a cheese square and put it in there. NOTE: To make it more fluffy add a small amount of milk.
2. stir until ready.
3. melt butter on pan, with stove. NOTE: Keep the stove on a low.
4. Once butter is melted all around pan add the eggs. NOTE: Stir the eggs in.
5. Once they crust SLIGHTLY on the sides, keep stiring on the sides and dont forget the center too!
6. If you dont repeatly stir you will burn your eggs.
7. Once you here a sizzling noise shut off ur stove. Keep stiring until the sizzling ends.
8. Add some pepper, slowly add salt just a TINCH!!! If you want a sweetness flavor in it add barely any cinnamon. Stir it all in the egss, put on plate.
NOTE: I got this recipe on one of my visit's to the country of Mexico.
It tastes foreign and most people dont like but try it and have some.
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Posted: Fri Jul 27, 2007 11:08 pm
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