Post Your Favorite Recipes

Shrimp Linguine

8 oz.uncooked linguine
12 oz. Med. shrimp
6 tbsp. unsalted butter
1c. sliced fresh mushrooms
3 tbsp. all-purpose flour
1/2 tsp. fresh dill weed (1/4 tsp. dried dill weed can be substituted for 1/2 tsp. of fresh dill weed)
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. half and half
1/4 c. dry white wine
1 egg yolk, beaten

Prepare linguine according to package directions and drain. Cook shrimp, drain and set aside. In a 2-qt.saucedpan melt butter. Add mushrooms. cook over med. heat, stirring occasionally, until mushrooms are tender. (4 to 5 mins.). Add flour, dill weed, salt and pepper. Continue cooking 1min. Stir in remaining ingredients, (except shrimp and linguine). Cook over med. heat, stirring occasionally, until sauce comes to a full boil.(8 to 10 mins.) Boil 1 min. stir in shrimp. Continue cooking until heated through. (1 to 2 mins.). Serve over hot linguine. Makes around 4 servings.

Mike Rathnow :bowing:
 
Easy Eggrolls

This is a tasy recipe I learned from a Phillipino friend of mine. It doth rock and it's the easiest eggroll recipe I have ever made.

1 lb. "hot" breakfast sausage
1 lb. bag of shredded cabbage and carrots (cole slaw mix)
!/2 of one medium yelow onion, finely diced
3 cloves garlic
1 tsp. minced ginger
1/2 tsp salt
1/4 tsp black pepper
1 package of at least 1 dozen egg roll wrappers
1 beaten egg
non stick frying pan with enough oil to cover half of eggrolls

This one is so easy yet tasty it is shameful. Put the sausage in a pan to brown it. Chop it up with a wooden spoon as you go along. Add onions, garlic, salt, pepper and ginger about 1/4 - 1/2 way through cooking time. Once The sausage is cooked, add it to a large bowl, combined with cole slaw. Mix well while the sausage is hot to wilt what you can of the cabbage. Once mixed, get out egg roll wrappers. Place the wrapper in front of you like a diamond, rather than a square. Place your fingertip in the beaten egg and spread it around the tip of the diamond farthest from you. Place a healthy scoop of filling on the wrapper, about 1/3 fm the bottom. fold bottom (closest tip) over the filling, then fold in the sides, now simply roll and let the egg hold it together. This is hard to describe, but think of it as making a sort of "open" envelope once the bottom and sides are folded. Repeat until you're out of filling. Heat oil in pan to about medium-low to medium. Add eggrolls. Turn once the bottom is nice and golden brown. Once both sides are golden brown, remove from oil and place on paper towels to drain. Serve hot, warm or cold, it doesn't matter. These things never last long in my house.
 
Deviled Pork Buns :read:

1 pound lean ground pork
4 ounces flat beer
2 garlic cloves (2 to 3 cloves)
1/2 medium onion, minced
1/2 teaspoon salt (1/2 to 1 teaspoons)
2 teaspoons ground red chile (not chili powder)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
6 soft sandwich buns
Yellow mustard
Chopped onion, for garnish


In skillet, cook and crumble ground pork. Stir in beer, garlic, onion and salt; simmer for 20-30 minutes. Sprinkle remaining spices over pork mixture, mix well and simmer for 5-10 minutes more to allow flavors to blend. Serve on buns, topped with mustard and chopped onion.
Serves 6 Prep Time 10 minutes
:clap:
 
This one probably would've been better if I'd put it up right around Easter, but oh well.

Holiday Leftover Salad

Pretty much any and all holiday leftovers with complementary tastes
- a meat and some kind of glazed or candied vegetable work really well, like ham or turkey with candied carrots or sweet potatoes. You can also throw in stuffing, cranberry sauce, mashed potatoes, green beans - just make sure you like the tastes of them together
- mayonnaise (optional)

Dice everything up and throw it into a food processor. Start with the meat, and gradually add the vegetables etc. It's best if you heat everything up first, to soften it and make the juices run. Finally add a bit extra juice from the candied vegetable, or the ham glaze, to make it stick together. Add a little bit of mayonnaise if you want a more chicken salad-type consistency, but be careful because too much gets overpowering and ruins the flavor.

Eat it on leftover dinner rolls, toast, bread, buns, crackers, or over a green salad with a simple and sweet salad dressing, like a honey mustard vinaigrette.

This is great if you're a college student heading back to the dorms after a holiday break like Easter or Thanksgiving. It doesn't take up too much space, you can store it for a few days, and it makes a quick and easy late night snack if you make it up ahead of time. (Plus it's a great way to sneak in some vegetables to the ham or turkey salad you'd probably be making anyway!)
 
Margarita

I'll throw these in because I only saw a couple of drink recipes :Angel:

6 parts tequila
3 parts triple sec
2 parts lemon juice
1 1/2 parts roses (sweetened) lime juice

Mix together, serve over ice.
This is a VERY strong drink, wish I could have one.....

The following my husband and I came up with one night and it was really good, might need to be adjusted a bit to your taste at the end

8 oz. Frozen pineapple banana juice
3 oz. mango rum
3 oz.coconut rum
2 oz. melon liquor
shot of triple sec (or capt. morgan, or plain rum)
1/2 - 1 kiwi
2 cups +/- ice
blend until smooth
top with a shot of coconut rum

We used to be big drinkers, but since I got pregnant I obviously don't and he has more or less stopped too!!! My hero :bowing:
so go have a drink for me will ya!!! LOL
 
i got this from epicurious site, but i used bow ties instead of penne, and hot spicey sausage instead of sweet, and just a few tsp of cheese, and just a little more than 1/2 cup of the cream.
I ATE TOO MUCH!!!!!!

PENNE IN CREAM SAUCE WITH SAUSAGE

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1 pound sweet Italian sausage, casings removed
2/3 cup dry white wine
1 14 1/2-ounce can diced peeled tomatoes with juices
1 cup whipping cream
6 tablespoons chopped Italian parsley
1 pound penne pasta

1 cup freshly grated Parmesan cheese


Melt butter with oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until golden brown and tender, about 7 minutes. Add sausage and sauté until golden brown and cooked through, breaking up with back of spoon, about 7 minutes. Drain any excess drippings from skillet. Add wine to skillet and boil until almost all liquid evaporates, about 2 minutes. Add tomatoes with juices and simmer
3 minutes. Add cream and simmer until sauce thickens slightly, about 5 minutes. Stir in 4 tablespoons parsley. Season to taste with salt and pepper. Remove from heat. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; transfer to large bowl.

Bring sauce to simmer. Pour sauce over pasta. Add 3/4 cup cheese and toss to coat. Sprinkle with remaining 1/4 cup cheese and 2 tablespoons parsley.
 
Pancakes

Ok, so i know this is basic and easy but over the last wee while my sister, cousin and friend have all asked how to make them, so I thought i would put the recipe on here!!

100g plain flour
2 eggs
200ml milk

This makes 4 large of 8 small

Mix ingredients, put in pan, if you feeling brave toss to flip, serve with lemon juice and a smidge of suger.
Enjoy
xxxx
 
Goat's recipe for "PRIMORDIAL SOUP" (what I'm eatin' now):



Put water in a saucepan and set it on the stovetop, turning the heat up to medium-high.
Add some beef powder until it turns brown. Don't worry if it still tastes like water.
Add parsely in quantity, and a little parmesean cheese and garlic salt.
Thaw pre-cooked crawfish meat that's been in the freezer since 2003 (you think I'm kidding but I'm soooo not.)
Dump in a handful of crunched-up rice sticks.
Dump in warm, moist crawfish, juice and all.
While that's cooking, crack two eggs open into a separate bowl. Stir well.
Add more beef powder. Not too much, still.
When the soup is starting to bubble, stir in the eggs, a clump at a time.
Add more powder.
Let it simmer, stirring occasionally. After about five-ten minutes, take it off and put it in whatever you're going to eat it in.

Add more beef powder, until it tastes good. Let it sit for a few minutes, stir, and scarf.

This is a mulligan soup so cram in anything you want to: salmon, beef, chicken, cod, dog, whatever.

Done? Great. Now brush your freakin' teeth, because after about 30 seconds your mouth will taste like you've been having a dog's tug-of-war with a seagull over a dead crab.

(NOTE: Don't actually do what I did and put in 2-year-old seafood. I'm alive, but it just might not be a good idea.)
 
When you're broke:

Preheat oven to 400.
Bake a bunch of unwashed, unpeeled potatoes halfway, about 20 minutes for big ones, less if they are smaller.
Put them all in a big bowl and stick them in the fridge overnight.
Next morning, grab 3 or 4 potatoes and peel them. They should be able to be peeled with your fingers.
Grate the potatoes with a cheese grater and chop half an onion finely.
Heat 1 Tbsp. oil and some butter in a big frying pan, and sprinkle a layer of potato, then the onion, then more potato until all you've grated is in the pan.
Add salt & pepper to taste.
Fry without turning until the bottom is good & browned, then flip. (Gently!)
Salt & pepper the top to taste, then cover that side with cheese if you're not REALLY, REALLY broke. Cover and wait until cheese is melted, then slide it out onto a plate and enjoy! This beats Waffle House hash browns seven ways to downtown!

When you're not broke:

Drunk Chicken
4 boneless skinless chicken breasts
4 medium sized carrots, chopped
1 medium to large onion, chopped
4 or 5 large fresh mushrooms, chopped
1 stick butter
1 bunch fresh parsley, chopped
8oz. heavy whipping cream
1 bottle champagne, unchilled
salt & pepper to taste
2 boxes Uncle Ben's White & Wild rice

Preheat oven to 400.
Mix all chopped veggies except parsley into a large casserole dish (with a lid) to make a bed for the chicken. Cut up the stick of butter and mix in with the veggies too. Trim fat & yucky stuff from chicken breasts and cover the veggies in the dish with them. Add salt & pepper to taste. Pour 1/2 cup of the champagne into a cup and set aside; pour the rest into the casserole dish and make sure the chicken is all covered with champagne. Cover the casserole dish and place it in the oven, set a kitchen timer for 30 minutes. Go read stuff at AC until the timer goes off. When the timer dings, go back in the kitchen and baste the chicken, be careful of the hot champagne fumes, they are quite irritating. Turn over any of the chicken pieces that may be sticking out of the champagne. Pour the whipping cream and the 1/2 cup of champagne you set aside and hopefully did not drink into a medium saucepan. Add the chopped parsley, salt and pepper to taste and cook over low to medium heat. This is when you should also start cooking the rice according to the package directions. When the rice is done, and the whipping cream sauce is cooked down some and thick, take the chicken out of the oven, serve with the veggies over a bed of rice, covered with the cream sauce. Mmmmmmmm!!!
 
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