|
|
|
|
|
|
Posted: Tue May 02, 2006 3:05 pm
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 3:07 pm
|
|
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 3:09 pm
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 3:12 pm
|
|
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 3:41 pm
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 4:17 pm
|
|
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 4:29 pm
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 4:32 pm
|
|
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 4:46 pm
|
|
|
|
i like to make bolognese (italian meat sauce):
1lb ground beef 1 medium, chopped red onion 2, 14.5 oz cans of chopped tomatoes, seasoned with basil, garlic, & oregano plenty of extra virgin olive oil (must be extra virgin because it tastes better) a dash of worchestershire sauce 1/4 cup dry red wine
you can add other things like powdered or chopped garlic and more seasonings, but listed above are the basic ingredients.
put onion in 2qt sauce pot with olive oil and let cook over medium heat until almost transparent. add meat to pot with onion and cook, stirring, until completely brown (NO PINK). add tomatoes, wine, and worchestershire to the pot with beef and onion. give a good stir for a minute, bring it to a boil for another couple of minutes, then turn down heat to let it simmer for about 10 minutes.
serve over cooked pasta (my preference being either linguini or spaghettini).
Another easy recipe is a spinach quiche: 6 eggs 1.5cups heavy cream filling: any veggies or meats (mushrooms, spinach, and cold cut ham work well) swiss cheese or cheddar, shredded 1 pre-made 9inch pie crust
pre-heat oven to 350 degrees i just kind of eye ball all the filling, as long as it all fits in the pie dish already fitted with the uncooked pie crust. mix eggs and cream together, add salt and pepper. pour over filling veggies and meats in pie dish. bake for 45 minutes.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 5:13 pm
|
|
|
|
Here's one of my signature dishes: Tortellini w/ Mushroom Sauce
NOTE: This recipie is very linear; so I won't post amounts needed. Just use however much you think you need.
Frozen Cheese Tortellini Mushrooms; sliced (the recipie calls for shittake, but you can use whatever) Parmesan Cheese (storebought or fresh grated) Butter Olive Oil Parsley; minced Scallions; finely chopped (Green Onions) Salt n' Pepper Garlic; minced *Optional ingredients: Red Onion, Red Peppers, Goat Cheese, Asparagus
1) Start boiling the water for the pasta. Make sure the water is adiquately(hope I spelled that right) salted. While this is happening, heat up the olive oil, garlic and butter in a large skillet.
NOTE: If your water has started to boil before you need it to, remove it from the heat, and return it when you need it. Make sure you read the instructions on the tortellini package, so you can cook them for the right amount of time and have them ready when you need them.
2) Start cooking down your mushrooms in the skillet for about 5 minutes, depending on how many mushrooms you used. After that, take about a cup of the pasta water and add it to the mushrooms. At this point, add the parsley, scallions, salt and pepper, plus whatever else you wanted to add (except the cheese). Let this cook down some more (I'd say roughly 8 minutes) so it becomes a nice sauce. At this point, your pasta should be finished cooking, so drain it.
3) My preffered method for this part is to dump the sauce into the pot, then add the pasta back into the pot. Then add the cheese, and toss it all together.
Sorry if this recipie seems poorly written; I'm no good at this. sweatdrop But it's really good; I swears! O_O
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 5:23 pm
|
|
|
|
Shazbot_the_Pirate Here's one of my signature dishes: Tortellini w/ Mushroom Sauce NOTE: This recipie is very linear; so I won't post amounts needed. Just use however much you think you need. Frozen Cheese Tortellini Mushrooms; sliced (the recipie calls for shittake, but you can use whatever) Parmesan Cheese (storebought or fresh grated) Butter Olive Oil Parsley; minced (minced Scallions; finely chopped (Green Onions) Salt n' Pepper Garlic; minced *Optinal ingrediants: Red Onion, Red Peppers, Goat Cheese, Asparagus 1) Start boiling the water for the pasta. Make sure the water is adiquately(hope I spelled that right) salted. While this is happening, heat up the olive oil, garlic and butter in a large skillet. NOTE: If your water has started to boil before you need it to, remove it from the heat, and return it when you need it. Make sure you read the instructions on the tortellini package, so you can cook them for the right amount of time and have them ready when you need them. 2) Start cooking down your mushrooms in the skillet for about 5 minutes, depending on how many mushrooms you used. After that, take about a cup of the pasta water and add it to the mushrooms. At this point, add the parsley, scallions, salt and pepper, plus whatever else you wanted to add (except the cheese). Let this cook down some more (I'd say roughly 8 minutes) so it becomes a nice sauce. At this point, your pasta should be finished cooking, so drain it. 3) My preffered method for this part is to dump the sauce into the pot, then add the pasta back into the pot. The add the cheese, toss it all together. Sorry if this recipie seems poorly written; I'm no good at this. sweatdrop But it's really good; I swears! O_O gonk just the name alone makes my mouth start to water!!!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 5:47 pm
|
|
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 5:50 pm
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 5:50 pm
|
|
|
|
Metalic_Noodles We need a recipe sticky. Fluff pie. (saw it some where and liked it) 1 thing of cool whip or genaric .. 1 packet of Jell-O or genaric...-make until jelly then mix with cool whip pour into crust (I loved gramcracker) and refrigerate 2hours-overnight. lol, that sounds good n.n
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Posted: Tue May 02, 2006 8:06 pm
|
|
|
|
|
|
|
|
|
|
|