Post your favorite RECIPE here!

drivingrl wrote:

That's an excellent idea, Bebe! Seriously, if you collect enough recipes, they should sell the book in the Goods section.

Great idea! It could also be used for the Wishlist Foundation, CCFA benefits, etc. One of the newsletters from not too long ago had a banana bread recipe in it- I think it was Kerensa's? Can't remember for sure, but I'll have to check on that. Maybe there is a way to get more official pj folks like her to submit a recipe too? Recipes could be compiled into a book, and sold as a fundraiser type thing.

bmwweirdoguy wrote:

Easy -
Take two heads of garlic
Chop off the tops and make sure they're not spoiled (green shoots on the cloves)
Lightly cover them in olive oil (or a less fatty substitute)
Wrap them in aluminum foil (except for the tops)
Turn on oven to 400
Roast for about 45 minutes.
Pull them out, they should be fairly soft. Remove the cloves, mash them all together, and enjoy them on a fresh baguette.
Then totally annoy all your coworkers the next day!!!
I LOVE garlic!

I'll have to try it this way. I follow your first 3 steps but I don't cover them with anything and I cook them at a much lower temp (300) for a much longer time (over an hour). I don't mash them all together, either, I just dip into a clove when I'm ready for a bite.

Here's something I usually make at the same time because the bread is already there.

Take 2 logs of goat cheese and lay them in an 8x8 ceramic or glass casserole dish. pour 1 jar of spaghetti sauce over the top and bake uncovered at 300 until the cheese is really hot. (around 1/2 hour) If you want to get fancy, add a little parsley and/or fresh grated parmesan cheese after baking.

The key is the sauce....I usually use a brand that isn't too thick and has big chunks of tomatoes and artichoke hearts in it. Rediculously simple but a big party favorite along with the garlic bulbs.

Red wine a must.

Some of these sound really good! I've got to start copying them.

BeBe wrote:

Okay my fellow fans, I would like to start a thread for everyone's favorite, easy and tasty recipe. I myself would like someone's family recipe for chili.

I am going to put the best recipe for "Picadillo" soon and other Cuban dishes. I have won many awards for my cuban recipes, so I am going to pass down the ingredients.

BeBe, it doesn't look like you ever got a chili recipe. I have a couple that are both fantastic!!

Pumpkin Chili

2 pounds ground beef
1 large onion, diced
1 green bell pepper, diced
2 (15 ounce) cans kidney beans, drained
1 (46 fluid ounce) can tomato juice
1 (28 ounce) can peeled and diced tomatoes with juice
1/2 cup canned pumpkin puree (or pureed fresh pumpkin)
1 tablespoon pumpkin pie spice
1 tablespoon chili powder
1/4 cup white sugar

DIRECTIONS:
In a large pot over medium heat, cook beef until brown; drain. Stir in onion and bell pepper and cook 5 minutes. Stir in beans, tomato juice, diced tomatoes and pumpkin puree. Season with pumpkin pie spice, chili powder and sugar. Simmer 1 hour. Or I usually brown the meat and throw everything into the crockpot for the day instead of cooking it on the stove.


30 Minute Turkey Chili

3 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans or black beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes—crushing them through your fingers into the skillet—along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.



Enjoy!!

Two slices of Bread
cheese spread
4 slices of ham
two varietys of cheese(grated) I usually go for Irish Carberry and Red Leicester
mushrooms(diced)
small knob of butter

Take bread, spread the cheese spread on the bread, place two slices of ham on each slice of bread distribute the grated cheese over the top so there is a nice even consistency across the top, cook the diced mushrooms in the knob of butter and sprinkle across the top of the cheese covered bread, place on the grilling tray and cook until the cheese has melted.
Eat and enjoy.:)

The best sandwich EVER!

Two slices of fresh white bread
Butter/margarine
Vegemite

Place two slices of bread on a plate
Spread butter/margarine on the two slices
Spread vegemite on one slice of bread

Mmmmmmmmm.....

You non-Aussies don't know what you're missing!

Cooking weights and measures:
http://en.wikipedia.org/wiki/Cooking_weights_and_measures



Conversion Calculator:
http://www.infoplease.com/pages/unitconversion.html

Cooking conversions
http://www.infoplease.com/pages/unitconversion.html?unittype=cooking

or tables:

http://www.botanical.com/botanical/cvcookix.html

there are some better ones.

Sift the following together:

2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

This is group A

Temper over double boiler the following (in other words put in a glass bowl, and put over a pot of simmer/boiling water until it's body temperature)
2 tablespoon vanilla extract (or use a vanilla bean)
1 1/2 teaspoons espresso (ristretto if possible, means less water)
1 egg

This is group B

Mix together the following using a paddle attachment until all one color and smooth:

1 cup brown sugar
2 tablespoons white sugar
1/2 cup butter (soft makes it easier to join the sugars)

This is group C

8 oz bittersweet chocolate - melted over a double boiler then cooled
6 oz white chocolate - chopped

Once group C is "creamed" on a medium to high speed, slowly pour group B on a slow to medium speed. The slower speed helps them join better without that curdled look. Then once it's all the same shade, and a lighter shade than what you originally saw, scrape down the sides of the bowl. In fact scrape down the bowl throughout when you think it's not mixing uniformily. Add group A all at once. Pulse a few times so the ingredients don't fly off. Then mix until incorporated, but not one mix more than that. Pour then mix the bittersweet chocolate until uniform, then add the white chocolate chunks. This has a consistency of thick brownies/fudge.

Using a 1/4 cup or a large ice cream scoop, dollop cookies on prepared pans. With a wet hand smush down so they are not domed. I use a meat pounder. They may be about 1/4 to 1/2 inch thick. Makes about 15-18 cookies. Let sit in the fridge for an hour. This will help to harden the butter and the cookies would be less likely to spread. Also, due to the amount of chocolate, if you portioned them after they were in the fridge, the batter would be very hard. They must be portioned before you put them in the fridge. You'll notice them hardening even before you put them in the fridge.

Bake in a preheated 350 degree oven for about 18 minutes. Switch front to back half way through. The middle should still be a little soft to the touch, but the outer parts may be set. Let stand on baking sheet about 2 minutes after take out from oven. Then transfer to baking sheet to cool.

Well if this isn't a thread for stoners.

INGREDIENTS:
1/4 cup butter or margarine, divided
1/4 cup flour
1 teaspoon salt
2 cups milk
1/4 pound VELVEETA Pasteurized Prepared Cheese Product , cut up
1 (8 ounce) package KRAFT Shredded Cheddar Cheese , divided
2 cups elbow macaroni, cooked, drained
2 tablespoons seasoned dry bread crumbs

---

DIRECTIONS:
Melt 3 tablespoons of the butter in large saucepan on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened. Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
Pour into lightly greased 1-1/2-quart casserole. Melt remaining 1 Tablespoon butter; toss with bread crumbs. Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
Bake at 350 degrees F for 20 minutes or until thoroughly heated.



my brother said it's the best thing he's ever had:)