Stuff you cook...And is DELICIOUS

[DenaPollard]

Originally Posted by razor851

It looks magical!

food porn. What is that white substance? Mashed potatoes?

[BlackOriOn]

Okay this will feed a bunch of people and is easy to make, but if you can get 4 or 5 people to kick in some money you will be a hero. Get a crock pot. A pork roast bone in is best. 2 or 3 liters of bargain basement rootbeer. You know the sams club brand. A bottle of your favorite bbq sauce. Some hamburger rolls, a large container of coleslaw. If you want to make it a large meal. Get another crock pot and pick up either a bag of salt potatoes or just whole potatoes. Place the pork roast in the crock pot and cover it with the root beer. Put in on low and cover. In about 6 or 8 hours the meat shoulld just fall apart. Drain the root beer off. Pull the bone out of the meat and toss it away. Add bbq sauce to just make it moist or to your taste. If you wanted potatoes you clean them quarter them and throw them in the other crock pot. Serve on hamburger buns with the pork. I put slaw on mine but other people prefer it on the side. You mix everything and serve out of the crock pot. Its excellent.

Enjoy,

Black Orion

[Noctis]

I'm italian stop talking about pasta that way.

[Danicia]

Layered Basil Salad

Ingredients:

4 cups salad greens
4 med. carrots, julienned
1 cup cooked macaroni shells
3/4lb sliced and chopped turkey breast
2 cups frozen peas
1/3 cup shredded swiss cheese
1/3 cup shredded cheddar cheese
1/ medium red onion, diced

dressing:
1 cup mayo
1/2 cup sour cream
1/4 tsp pepper
2 tbsp Dijon mustard
1 tsp dried basil
2 hard cooked eggs, cut into wedges

Directions:
In gigantor glass bowl, layer the following: greens carrots, macaroni, peas, onion, turkey and cheeses.

In a small bowl, combine the first six dressing ingredients; spread over salad. Garnish with eggs. Cover and chill for several hours.

Cheesy Beef Enchiladas

INGREDIENTS:
1 lb ground beef
1 envelope taco seasoning mix (I also add extra chili powder, cumin, garlic powder and black pepper)
1 jar (16oz) salsa
1 can (15oz) black beans, drained and rinsed
1 can (8oz) corn, drained or similar amount of frozen corn
2 cups (8oz) Mexican blend shredded cheese
1 can (15oz) mild enchilada sauce
8 flour tortillas (9-inch)
1 small can black olives
1/2 cup green onions

DIRECTIONS:

1. Prepare beef as directed on package of taco seasoning mix. Cool 10 minutes. Combine with salsa, beans, corn and half the cheese.

2. Spread 1/4 cup enchilada sauce on the bottom of slightly greased 9x13 baking dish. Place 2/3 cup beef mixture down center of 1 tortilla; roll up. Place in dish, seam side down. Repeat with remaining beef mixture and tortilla. If you have extra filling, spread it around on top of the enchiladas.

3. Pour remaining enchilada sauce over the tortillas. Sprinkle with remaining cheese, olives and green onion. Bake in pre-heated oven for 20-25 minutes until the cheese is melted and filling is hot.

4. Let stand 5-10 minutes for the dish to settle. Serve up with a dollop of sour cream on top.

Taco Stuffed Shells
This originally came from a cookbook I had LONG ago, but I've modified it. I lost the book in a flood, so I just do this from memory everytime. I haven't actually written down the measurements, but then, it's not rocket science on this one.



Ingredients:
1 box jumbo pasta shells
1 lb ground beef
1 small container green onion/chive cream cheese
4 tbsp chili powder
1 tbsp cumin
2 tsp black pepper
1/2 cup crushed tortilla chips
1/2 cup salsa (I use D.L. Jardine's Chipotle Salsa)
1 package shredded cheddar cheese (You won't use the whole bag, but cheese measuring ain't my thang!)
1 cup sour cream
1/2 cup green onions or chives

Directions:

1. Heat oven to 400 degrees. Prepare pasta as normal. Drain and coat with butter/margarine.
2. While pasta is cooking, brown grown beef in a skillet. Once brown, add in black pepper, salt, and garlic powder to taste. Add in chili powder & cumin. Mix well. Add 1/2 container of the cream cheese (put the rest in the fridge; you won't need it). Once mixed, set aside to wait for pasta.
3. In a 9x12 pan, lay out the pasta shells which are intact (no tears or pieces missing). Put as many as you can in the baking dish. Fill each shell halfway with beef mixture. If you have beef mixture left, you can put aside with the broken pieces of pasta for a later snack or just use whatever's left over equally in each shell.
4. Spoon a small amount of salsa over each stuffed shell. Sprinkle crushed tortilla chips on each shell. Cover with foil and bake in the oven for 15 minutes.
5. Remove from oven and remove foil covering. Sprinkle cheese over each shell and bake for another 15 minutes.
6. Serve the shells on to plates and then garnish with sour cream and green onions.

Kielbasa Stew

INGREDIENTS:

* 2 pounds kielbasa sausage, cut into 1 inch pieces
* 1 1/2 pounds sauerkraut, drained and rinsed
* 2 Granny Smith apples - peeled, cored and sliced into rings
* 1 package mushrooms
* 2 large potatoes
* 1 1/2 cups chicken broth
* 1/2 teaspoon caraway seeds
* 1/2 cup shredded Swiss cheese

DIRECTIONS:

1. Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.
2. Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.

Honey Glazed Stuffed Chicken Breasts

INGREDIENTS:

* 4 skinless, boneless chicken breast halves
* 4 tablespoons herbed goat cheese
* 8 slices bacon
* toothpicks
* 1/2 cup honey

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut a slit in each chicken breast, and stuff with equal amounts cheese. Wrap each breast with 2 slices bacon. Secure with toothpicks. Arrange on a baking sheet. (I also sprinkled pepper and garlic on top)
3. Bake 25 minutes in the preheated oven, or until chicken juices run clear. Drizzle breasts with equal amounts of honey during the final 5 minutes of cook time

Pumpkin Chili Mexicana

INGREDIENTS:

* 2 tablespoons vegetable oil
* 1/2 cup chopped onion
* 1 cup chopped red bell peppers
* 1 clove garlic
* 1 pound ground turkey
* 2 (14.5 ounce) cans canned peeled and diced tomatoes
* 1 (15 ounce) can Pumpkin Pie Filling (Or just pumpkin)
* 1 (15 ounce) can canned tomato sauce
* 1 (15.25 ounce) can canned kidney beans, drained
* 1 (4 ounce) can ORTEGA® Diced Green Chiles
* 1/2 cup whole kernel corn
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper

DIRECTIONS:

1. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes

Bacon Cheese Dip of Bedlamshire

2 8oz packages of cream cheese, softened
8 oz of swiss cheese, grated
3/4 cup of mayonnaise
1 yellow onion, diced
As much black pepper as you can handle
1 lb of bacon

Combine all items except bacon in a microwave safe mixing bowl Mix well with your hands and flatten dip evenly in the bowl. Refrigerate.

Cut bacon into pieces, fry up extra crispy. Drain on paper towels Crumble bacon on top of dip, refrigerate. When ready to serve, microwave for about 3 minutes. Serve with crackers or bread.

Slow Cooker Taco Soup

INGREDIENTS:

* 1 pound ground beef
* 1 onion, chopped
* 1 (16 ounce) can chili beans, with liquid
* 1 (15 ounce) can kidney beans with liquid
* 1 (15 ounce) can whole kernel corn, with liquid
* 1 (8 ounce) can tomato sauce
* 2 cups water
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 (4 ounce) can diced green chile peppers
* 1 (1.25 ounce) package taco seasoning mix

DIRECTIONS:

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

[J Baley]

Yum, good recipes!

I am going to make Danicia's Pumpkin Chili Mexicana tonight. I have all the ingredients


Hot Crab Dip (I usually double the recipe)

1 pkg. (250 g) Cream Cheese, softened
1/3 cup Mayonnaise
1-1/2 cups shredded Swiss Cheese
1 can (120 g) crabmeat, drained, flaked
2 green onions, chopped

HEAT oven to 350°F.
MIX cream cheese and mayo in medium bowl until well blended.

STIR in Swiss cheese, crabmeat and onions; spread onto bottom of 2-cup ovenproof dish.

BAKE 15-20 min or until slightly browned on top.

Serve crackers or veges for dipping.

[Danicia]

Yay! I have a lot more complicated recipes if anyone wants them.

[Electrofreak]

Originally Posted by Danicia

Yay! I have a lot more complicated recipes if anyone wants them.

I am TOTALLY making your Kielbasa stew. That sounds amazing!

[Soothsayer]

I like grilling vegetables from my raised beds like sweet peppers, onions, zuchini and leeks.

Prior to taking them off the grill I chop a cup of cilantro and a cup of parsley and combine it with a couple tablespoons of quality olive oil, half a head of minced garlic, a tablespoon of red wine vinegar and some salt and pepper. Maybe some oregano or basil.

Immediately after pulling the grilled vegetables off the bbq I toss them with the olive oil/herb mixture and when the hot vegetables mix with the raw garlic it cooks it a bit (but not all the way) and it is a real crowd pleaser.

You can include cubed potatoes but I would only do that if you are experienced with grilling potatoes effectively. It's easy to screw them up and it detracts from the rest of the dish if they are charred.

[wormywyrm]

Here are some crazy good sloppy joes, surprisingly 0 cholesterol...
http://www.theppk.com/2012/04/jerk-s...eamed-spinach/

[Mr DeCastellac]

Might I just share this series with you:

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<iframe width="560" height="315" src="http://www.youtube.com/embed/O_Jqn5K4zmk?rel=0" frameborder="0" allowfullscreen></iframe>

<iframe width="560" height="315" src="http://www.youtube.com/embed/ta9zS7uc6m0?rel=0" frameborder="0" allowfullscreen></iframe>

<iframe width="560" height="315" src="http://www.youtube.com/embed/xxwz-bZ3mys?rel=0" frameborder="0" allowfullscreen></iframe>

[BUGGER]

If you own a BBQ, any seasoning, beer (to richen the flava), you basically have everything you need to live untill your 50.

[Fenrys]

Home made, (vegan) pizza.
Made from scratch with mostly home grown veggies.
The brown stuff on top that looks like sausage is TVP, boiled, topped with worcestershire sauce, fried, then dusted with sage.

This was the prettier pizza made that evening.
I ate the one with real cheese and sausage

Crust for 8 pizzas:
20 cups flour
9 cups warm water
1 cup sticky sweet stuff (molasses, barley malt, sugar, etc...)
1/2 cup nutritional yeast
2 tablespoons bakers yeast
1 teaspoon salt
1 teaspoon powdered cayenne pepper

Pre-heat oven to 350 F.
Mix warm water, sweet stuff, and bakers yeast together in a bowl and let it sit for 10 minutes.
While the yeast are activating, mix together all the other stuff, oil the pans, and lightly dust the pans with salt.
Mix the sweetwater and spiceflour and add more flour or warm water until the mix is sticky but not runny.
Let it sit for 10 minutes. Start making the sauce.
Make some balls of dough, kneed them a little, then partially spread/press them out on the pans with the palms of your hands.
Let it sit for 10 minutes. Chop up your toppings.
Press it out the rest of the way on the pans, until the entire pan is covered by a thin layer of dough.
Let it sit for 10 minutes. Fry your sausage/bacon.
Throw them into the oven for 15 minutes.
When all the crusts are baked, sauce the one(s) that will fit in your oven, top them, and cook them at 350 F for 30 minutes.


Sauce:
1 quart tomato paste
1/2 cup sugar
1/2 cup oregano
1/4 cup salt
As much fresh garlic as you can be bothered to peel & mince. Save some minced garlic to use as a topping.

Prep it early and leave it covered on very low heat, stirring somewhat frequently. When it starts boiling, it's done - turn off the heat so you don't scorch it. The longer it sits after reaching a boil, before going on the pizza, the more it will absorb the oregano and garlic flavors. Day-old leftover spaghetti sauce is actually ideal, just add some lesser amount of salt, sugar, and oregano.


Vegan "cheese":
2 tablespoons oil
1 tablespoon flour
~2 cups non-dairy 'milk' (soy, rice, almond, etc...)
2 tablespoons nutritional yeast
2 tablespoons mustard powder
1 teaspoon sesame seed oil
1/2 teaspoon chipotle powder
1 pinch white pepper
1 pinch nutmeg
1 drop artificial smoke

Heat the oil in a sauce pan on high heat.
Mix in the flour and reduce to medium heat.
Slowly stir in the 'milk'. It will thicken as it heats.
Stop adding milk when it's the right consistency, and turn off the stove.
Mix in seasonings.