What's For Dinner? - Page 2

gonzo · 05-16-2008, 11:40 AM

Quote:

Originally Posted by Cookie

Ooooooooh lawd! My husband will love this. He prefers red chowder. Thanks so much!~

YW.

I'm about to post a bunch of recipes.

Malkavian · 05-16-2008, 11:42 AM

Quote:

Originally Posted by ciaobox2007

wow, i meant the second definition, not the 5th. but i like the 5th better, of course. learn something new every day!

Yes. And i don't even use catchup.

gonzo · 05-16-2008, 12:17 PM

Squash Casserole
(People that hate squash even love this...)

1 (7 oz.) pkg. corn bread mix (I just make my own usual batch in a 10" skillet)
1/4 cup melted butter or margarine
2 lb. yellow squash, sliced (or as much as you feel like using

1 onion, chopped
1 cup sour cream*
1 (10 oz.) can cream of chicken soup* (I prefer the cream of onion soup, myself)
salt and pepper to taste
1 1/2 cups shredded cheddar, divided (or any cheese you have on hand)

Prepare and bake cornbread using package directions (or as you usually do, if using your own recipe), crumbling cornbread when cooled. If using fresh squash, saute along with the onion in the butter til tender and set aside. If using frozen or canned squash there is no need to cook squash, but drain it if using the canned. Just saute onion and set aside.

Holding out 1/2 cup of the cheese, combine all other ingredients in large bowl. Spoon into 3-quart baking dish. Top with remaining cheese. Bake uncovered at 350° for 25 - 30 minutes.

*The condensed soup and sour cream can be substituted, in emergency situations when you find you have neither , by using 1 cup mayo mixed with 1/2 teaspoon chicken bouillon.

(I made it with shredded cheddar, Martha White Cornbread Mix, and cream of chicken soup...and I had to beat hubby off of it while it was cooking. I made a double batch...yummmm!)

****************************************

Magi's Cheesecake

9" springform pan, oiled
oven 350 degrees
Best made the night before & refrigerated

Crust:
1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/2 tsp. cinnamon
6 Tbs. butter, softened

Filling:
2 8 oz. pkg cream cheese, softened
3/4 c. sugar
4 large eggs, separated
1 Tbs. fresh lemon juice
2 tsp. real vanilla

Topping:
1 c. sour cream
2 Tbs. sugar
1 tsp. vanilla

Combine crust ingredients and press into a 9" oiled springform pan firmly. In a med. bowl mix cream cheese, 3/4 c. sugar, egg yolks, beat well. Add lemon juice and vanilla, blend. In a separate bowl beat egg whites until stiff, then fold them into the cheese batter gently..but *well*. Pour into springform pan and bake 30 mins. Spread topping on cheesecake and bake an additional 5 mins. more. Ovens will vary, so ensure its done by checking the center isn't "wobbly". Remove and cool. Place in refrigerator until chilled well.

My family loves this served with blueberry topping. (Just simmer fresh blueberries with sugar and thicken with cornstarch).

****************************************

Broccoli-Rice Casserole
1 can cream of mushroom soup, undiluted
1 pkg. frozen broccoli, thawed (drain)
1 c. shredded cheddar cheese
1/2 tsp. salt
1/4 tsp. black pepper
2 c. cooked rice

Mix ingredients together and bake at 350 about 25 mins. until lightly browned & bubbly.

****************************************

This is a salad (if you can call it that..lol) that my sister makes "special" for holidays. It is very rich and I haven't found anyone that didn't love it.

Spinach Salad Heavy

1 pound fresh, washed spinach, torn into pieces
1/2 head reg. lettuce, torn
1 pound bacon, fried crisp-drained and crumbled
1 pkg. frozen Leseur (baby) peas
1 bunch scallions, sliced (some tops too)
8-12 boiled eggs, sliced
2 pkg's dry Hidden Valley Ranch Dressing **substitute sour cream for the buttermilk

Mix dressing and set aside. Make a layer of mixed spinach-lettuce. Add a layer of bacon, peas, scallions, and eggs. Repeat layers until you've used all ingredients up. Top with dressing and refrigerate overnight. The dressing will seep down into the layers, plus when you serve it all gets pretty tossed.

****************************************

Sweet Potato Crisp
6 c. cooked, mashed sweet potatoes
1 c. sugar
1 c. butter, softened
2 eggs, beaten
1 tsp. vanilla
1 tsp cinnamon
1/2 tsp. nutmeg
1 tsp. salt

Topping:

6 Tbs. butter, softened
2/3. c. flour
1 c. packed dark brown sugar
1 c. chopped pecans

In a large bowl mix potatoes, sugar, butter, vanilla, salt & spices, mix well. Add eggs and mix well. Pour into a 11 x 9 casserole dish.

In a med bowl blend topping ingedients until crumbly and sprinkle all over the top of the potatoes. Bake at 350 40 mins.

(This stuff should be illegal!)

****************************************

French Onion Soup

1 1/2 c. sliced onions
3 Tbs. butter
6 c. beef broth
1/4. tsp black pepper
1/2 tsp. salt
6 slices toasted french bread
1 c. mixed Parmesan & Gruyere cheeses
A dash of dry Sherry or Cognac if you like
*If you like Outback's soup add a teaspoon or two of Worcestershire sauce as well

In a pot melt the butter and sautee the onion until lightly browned. Add the broth. Cover and cook for 30 mins. Add the liquor if using. Spoon soup into bowls and top with a slice of toasted bread, then sprinkle cheese generously over it. Heat in a 275 degree oven about 5 mins. until the cheese is melted.

***I make my beef broth from scratch using soup stock bones and sometimes oxtails. It makes the soup 1000% better! )

****************************************

Red L Cheese Biscuit recipe
(think large seafood chain)

2 cups Bisquick. baking mix
2/3 cup milk
1/2 cup cheddar cheese -- shredded
1/4 cup margarine or butter -- melted
1/4 teaspoon garlic powder

Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits.

****************************************

I know this recipe sounds weird, but it's good!
Zucchini-Sausage Pasta Sauce

1 pound pasta of choice, cooked (I prefer linguini)

2 pounds Italian sausage, cut into small chunks
4 oz. canned sliced (or a large pkg. sliced fresh) mushrooms
1/2 c. butter
1 c. *real* Sherry (that cooking cr_p is nasty and detracts from a recipe)
3 chicken bouillon cubes
1 1/2 pounds fresh zucchini, sliced
4 oz. jar chopped pimentoes, drained
1/2 c. onion, chopped
15 oz. canned marinara sauce (spagetti sauce)
1/2 c. water
1 shot Kahlua

Brown sausage in butter, add mushrooms and sautee. Add Sherry & bouillon and stir until dissolved. Add zucchini, onion and pimentoes and cook about 30 mins. Stir in marinara sauce, water, and kahlua and cook 15 mins. more. Pour over pasta and serve.

****************************************

Breakfast soft tacos
(recipe given by Lorie Flores)
2 lg. potatoes, sliced thin
1 lg. onion, sliced
1 roll raw breakfast "hot" sausage (Jimmy Dean, whatever your fav is..but HOT style)
3 eggs, scrambled
3 Tbs. oil
Tabasco sauce
salt/pepper to taste
Pkg of soft flour tortillas

Crumble the sausage up into a fry pan & cook until done, remove sausage & set aside-add oil to pan. Cook the potatoes & onion in oil until lightly browned & soft. The sausage grease will flavor the veggies. Toss in the scrambled eggs, mix and simmer an additional minute or two until eggs are cooked. Adjust seasoning with salt/pepper. Spoon the mixture into soft flour tortilla shells and dash on as much Tabasco as you like, roll shut. This recipe was given to me by a Mexican co-worker. It's a meal you can literally hold & eat while you drive to work, LOL! Simple but Good.

****************************************

Bon apetit!

ciaobox2007 · 05-16-2008, 01:27 PM

Quote:

Originally Posted by Malkavian

Yes. And i don't even use catchup.

gee, after seeing gonzo's recipes above you must feel pretty bad about that catchupless/non-meatloaf entry you made. urbandictionary would be horrified.

Malkavian · 05-16-2008, 02:03 PM

Quote:

Originally Posted by ciaobox2007

gee, after seeing gonzo's recipes above you must feel pretty bad about that catchupless/non-meatloaf entry you made. urbandictionary would be horrified.

Not really. I really like the urbanless non-meatloaf. Ultimately, that's the only thing that matters in food.

Lolli · 05-16-2008, 03:52 PM

Quote:

Originally Posted by Malkavian

I break up the ground beef in small chunks and fry it with onions and mushrooms.

Is that some Russian dish? Now I know why Russia isn't known for its cuisine

So you just eat the ground beef like that? No pasta, rice, sauce, tacos, potatoes, etc. etc?

I have lots of recipes but I'm incredibly lazy and probably won't type them out

Malkavian · 05-16-2008, 04:10 PM

Quote:

Originally Posted by lollipop

Is that some Russian dish? Now I know why Russia isn't known for its cuisine

So you just eat the ground beef like that? No pasta, rice, sauce, tacos, potatoes, etc. etc?

I have lots of recipes but I'm incredibly lazy and probably won't type them out

Nah, i don't eat russian food much. They idea came up when my old roommate (Cuban) tried to teach me how to cook. I used to simply fry steaks with some salt and peper and that's it, she didn't like it and told me to throw in some onions and mushrooms, and use some sauce. From steaks i evolved to shrimps and ground beef. At that point, my cooking abilities became exhausted.

And i make pasta sometimes, but not when i'm working out/biking/running. Pasta makes you feel heavy. Meat and salad are the way to go. Pasta is great for drinking though...

What type of food do you eat?

ciaobox2007 · 05-16-2008, 05:42 PM

Quote:

Originally Posted by Malkavian

Nah, i don't eat russian food much. They idea came up when my old roommate (Cuban) tried to teach me how to cook. I used to simply fry steaks with some salt and peper and that's it, she didn't like it and told me to throw in some onions and mushrooms, and use some sauce. From steaks i evolved to shrimps and ground beef. At that point, my cooking abilities became exhausted.

And i make pasta sometimes, but not when i'm working out/biking/running. Pasta makes you feel heavy. Meat and salad are the way to go. Pasta is great for drinking though...

What type of food do you eat?

she? nice.

Malkavian · 05-16-2008, 05:54 PM

Quote:

Originally Posted by ciaobox2007

she? nice.

I don't think males would be interested in giving out cooking advice.

ciaobox2007 · 05-16-2008, 06:13 PM

Quote:

Originally Posted by Malkavian

I don't think males would be interested in giving out cooking advice.

i believe you posted cooking advice on the previous page. guess you're a female.

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

05-16-2008, 12:17 PM	#13 (permalink)
gonzo strange brew Join Date: Dec 2007 Location: woods Posts: 1,649 Blog Entries: 2 Thanks: 60 Thanked 53 Times in 32 Posts	Squash Casserole (People that hate squash even love this...) 1 (7 oz.) pkg. corn bread mix (I just make my own usual batch in a 10" skillet) 1/4 cup melted butter or margarine 2 lb. yellow squash, sliced (or as much as you feel like using 1 onion, chopped 1 cup sour cream* 1 (10 oz.) can cream of chicken soup* (I prefer the cream of onion soup, myself) salt and pepper to taste 1 1/2 cups shredded cheddar, divided (or any cheese you have on hand) Prepare and bake cornbread using package directions (or as you usually do, if using your own recipe), crumbling cornbread when cooled. If using fresh squash, saute along with the onion in the butter til tender and set aside. If using frozen or canned squash there is no need to cook squash, but drain it if using the canned. Just saute onion and set aside. Holding out 1/2 cup of the cheese, combine all other ingredients in large bowl. Spoon into 3-quart baking dish. Top with remaining cheese. Bake uncovered at 350° for 25 - 30 minutes. The condensed soup and sour cream can be substituted, in emergency situations when you find you have neither , by using 1 cup mayo mixed with 1/2 teaspoon chicken bouillon. (I made it with shredded cheddar, Martha White Cornbread Mix, and cream of chicken soup...and I had to beat hubby off of it while it was cooking. I made a double batch...yummmm!) *************************************** Magi's Cheesecake 9" springform pan, oiled oven 350 degrees Best made the night before & refrigerated Crust: 1 1/2 c. graham cracker crumbs 1/4 c. sugar 1/2 tsp. cinnamon 6 Tbs. butter, softened Filling: 2 8 oz. pkg cream cheese, softened 3/4 c. sugar 4 large eggs, separated 1 Tbs. fresh lemon juice 2 tsp. real vanilla Topping: 1 c. sour cream 2 Tbs. sugar 1 tsp. vanilla Combine crust ingredients and press into a 9" oiled springform pan firmly. In a med. bowl mix cream cheese, 3/4 c. sugar, egg yolks, beat well. Add lemon juice and vanilla, blend. In a separate bowl beat egg whites until stiff, then fold them into the cheese batter gently..but well. Pour into springform pan and bake 30 mins. Spread topping on cheesecake and bake an additional 5 mins. more. Ovens will vary, so ensure its done by checking the center isn't "wobbly". Remove and cool. Place in refrigerator until chilled well. My family loves this served with blueberry topping. (Just simmer fresh blueberries with sugar and thicken with cornstarch). ************************************** Broccoli-Rice Casserole 1 can cream of mushroom soup, undiluted 1 pkg. frozen broccoli, thawed (drain) 1 c. shredded cheddar cheese 1/2 tsp. salt 1/4 tsp. black pepper 2 c. cooked rice Mix ingredients together and bake at 350 about 25 mins. until lightly browned & bubbly. ************************************ This is a salad (if you can call it that..lol) that my sister makes "special" for holidays. It is very rich and I haven't found anyone that didn't love it. Spinach Salad Heavy 1 pound fresh, washed spinach, torn into pieces 1/2 head reg. lettuce, torn 1 pound bacon, fried crisp-drained and crumbled 1 pkg. frozen Leseur (baby) peas 1 bunch scallions, sliced (some tops too) 8-12 boiled eggs, sliced 2 pkg's dry Hidden Valley Ranch Dressing substitute sour cream for the buttermilk Mix dressing and set aside. Make a layer of mixed spinach-lettuce. Add a layer of bacon, peas, scallions, and eggs. Repeat layers until you've used all ingredients up. Top with dressing and refrigerate overnight. The dressing will seep down into the layers, plus when you serve it all gets pretty tossed. ************************************** Sweet Potato Crisp 6 c. cooked, mashed sweet potatoes 1 c. sugar 1 c. butter, softened 2 eggs, beaten 1 tsp. vanilla 1 tsp cinnamon 1/2 tsp. nutmeg 1 tsp. salt Topping: 6 Tbs. butter, softened 2/3. c. flour 1 c. packed dark brown sugar 1 c. chopped pecans In a large bowl mix potatoes, sugar, butter, vanilla, salt & spices, mix well. Add eggs and mix well. Pour into a 11 x 9 casserole dish. In a med bowl blend topping ingedients until crumbly and sprinkle all over the top of the potatoes. Bake at 350 40 mins. (This stuff should be illegal!) ************************************** French Onion Soup 1 1/2 c. sliced onions 3 Tbs. butter 6 c. beef broth 1/4. tsp black pepper 1/2 tsp. salt 6 slices toasted french bread 1 c. mixed Parmesan & Gruyere cheeses A dash of dry Sherry or Cognac if you like If you like Outback's soup add a teaspoon or two of Worcestershire sauce as well In a pot melt the butter and sautee the onion until lightly browned. Add the broth. Cover and cook for 30 mins. Add the liquor if using. Spoon soup into bowls and top with a slice of toasted bread, then sprinkle cheese generously over it. Heat in a 275 degree oven about 5 mins. until the cheese is melted. I make my beef broth from scratch using soup stock bones and sometimes oxtails. It makes the soup 1000% better! ) ************************************ Red L Cheese Biscuit recipe (think large seafood chain) 2 cups Bisquick. baking mix 2/3 cup milk 1/2 cup cheddar cheese -- shredded 1/4 cup margarine or butter -- melted 1/4 teaspoon garlic powder Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits. ************************************** I know this recipe sounds weird, but it's good! Zucchini-Sausage Pasta Sauce 1 pound pasta of choice, cooked (I prefer linguini) 2 pounds Italian sausage, cut into small chunks 4 oz. canned sliced (or a large pkg. sliced fresh) mushrooms 1/2 c. butter 1 c. real Sherry (that cooking cr_p is nasty and detracts from a recipe) 3 chicken bouillon cubes 1 1/2 pounds fresh zucchini, sliced 4 oz. jar chopped pimentoes, drained 1/2 c. onion, chopped 15 oz. canned marinara sauce (spagetti sauce) 1/2 c. water 1 shot Kahlua Brown sausage in butter, add mushrooms and sautee. Add Sherry & bouillon and stir until dissolved. Add zucchini, onion and pimentoes and cook about 30 mins. Stir in marinara sauce, water, and kahlua and cook 15 mins. more. Pour over pasta and serve. ************************************** Breakfast soft tacos (recipe given by Lorie Flores) 2 lg. potatoes, sliced thin 1 lg. onion, sliced 1 roll raw breakfast "hot" sausage (Jimmy Dean, whatever your fav is..but HOT style) 3 eggs, scrambled 3 Tbs. oil Tabasco sauce salt/pepper to taste Pkg of soft flour tortillas Crumble the sausage up into a fry pan & cook until done, remove sausage & set aside-add oil to pan. Cook the potatoes & onion in oil until lightly browned & soft. The sausage grease will flavor the veggies. Toss in the scrambled eggs, mix and simmer an additional minute or two until eggs are cooked. Adjust seasoning with salt/pepper. Spoon the mixture into soft flour tortilla shells and dash on as much Tabasco as you like, roll shut. This recipe was given to me by a Mexican co-worker. It's a meal you can literally hold & eat while you drive to work, LOL! Simple but Good. ************************************** Bon apetit!
	Top