Post Your Favorite Recipes

Corn dish:

Get 2 cans of corn--drain off the liquid--set aside
Melt 1 package of Cream cheese in the microwave along with 1 stick of butter (I usually melt them seperately)
Once cream cheese and butter is melted add in the canned corn and stir well.
Heat in microwave on medium heat for 5-10 minutes depending on microwave size.

This can easily be doubled etc... it is just 2 cans of corn for every block of cream cheese and 1 stick of butter.
 
Mom's Chicken Casserole

2 cans chicken ( or you can use a whole chicken cooked and pulled from the bones and cut into small pieces ** more chicken can also be added depending on how much casserole you want )

2 can Veg-All or you can use seperate cans of vegi's ( More can be added to make a bigger casserole )

2 Cups Shredded Cheese

1 stick of butter

Ritz crackers ( 1 - 2 packs )

Mrs. Dash Seasoning

Mayo


Directions

1.Heat oven to about 350*
2.Butter or Spray Pam on the casserole dish
3.In a seperate bowl mix the chicken,vegetables,cheese with just enough mayo to keep it all together ( not sure exactly how much depends on how much you are making )
4. Melt butter in the microwave ( or on the stove top ) set aside
5. Pour chicken mixture into casserole dish
6. Crush up the Ritz Crackers and sprinkle them on top of the chicken mixture.
7. Pour the butter over the top of the Crackers
8. Add a few sprinkles of Mrs. Dash to the casserole.

Put in oven and bake until the casserole is all bubbly and golden brown - normally about 30-40 mins.

Enjoy :)
 
I like a cold 40-oz Steel Reserve with a plate of hot NM green chili and a side of pinto beans with toasted four tortillas. Here is my family recipe for green chili and pinto beans:



NM Green Chili:
Ingredients:
8-12 Fresh NM Green Chilies (Substitues: Anaheim-mild, Jalapenos-hot, habaneros-very, hot or a mix of several types)
1 8-oz can of finely chopped tomatoes
3 large cloves of garlic finely chopped
1 small onion finely chopped
1 medium to large pork roast cut into 1" cubes
1 Tbsp. vegetable oil
Salt to taste

Roast chilies over open flame or a broiler on high until all sides have turned dark brown/black and the skin is lifting off. A good stove vent would be good now. Either that or ship the people in you house with asthma or other breathing problems to a friend's or relative's house. Do not use a low heat or the chili will cook too much before the skin releases. De-stem the chilies and peel the skin off. Warning: If you do this by hand do NOT touch any sensitive part of you body for hours! Especially the eyes or other not-to-be-mentioned parts. Using a cutting board or blender, chop the chilies up into a coarse mixture. Do not puree or chop the chilies too much. KEEP THE SEEDS! They provide both hotness and flavor. Brown the pork in a large skillet (especially a large cast iron one) in the oil with the onions and garlic. After the onions begin to turn clear and soft, add the tomatoes. Simmer over medium heat for 5 - 10 minutes until the tomatoes begin to cook down and fall apart. Add the chopped green chili mixture. See above warning about proper ventilation. Simmer on medium for 20-30 minutes. Salt to taste. Serve with a side of fresh pinto beans (see below) and toasted flour tortillas. Cheese over the top is optional (I like longhorn cheddar). Enjoy but I would caution on not going on an extended horseback ride or other activity that would separate you from a restroom.

Fresh Pinto Beans:
Ingredients:
1 bag of dried pinto beans
1 onion finely chopped
2 cloves of garlic finely chopped
1 large or 2 small smoked pork hocks
1 fresh jalapeno pepper with the stem cut off
Salt to taste
Optional:
½ cup finely chopped celery
½ cup finely chopped bell pepper

Soak the pinto beans overnight. I have omitted this last step on many occasions but the cook time of the pinto beans increases and the chance of the outside of the beans falling apart before the center becomes soft increases. Cover the pinto beans, using an amount of water prescribed by the recipe on the dried bean bag, in a LARGE pot (the beans will swell to a volume four times greater than in the beginning) and turn heat to high until water begins to boil. Throw in the rest of the ingredients. Reduce heat to medium to low and simmer for a few hours (cook time may vary) until beans are tender. Check periodically for the beans going dry and add water as needed. The last thing that you want is to burn your beans dry. You will have to throw out the whole mess and start over. Salt to taste and remove and set aside when the beans become tender. I usually remove the jalapeno pepper (or what is left of it) to avoid a pleasant surprise to those unaware of its presence. For an extra treat, eat the cooked pork hock as an appetizer with a tall glass of Steel Reserve 211. Enjoy!
 
My recipe for basil pasta (I made it up too...really! lol)

small box of any pasta
3-5 leaves of fresh basil
1/2 cup of EVOO (extra virgin olive oil)
1/2 stick of butter
salt
pepper
about 1/4 cup of the pasta water
2 cloves of garlic, minced

add a teaspoon of salt to some water and put it on to boil
start the sauce by chopping up the basil and garlic (but dont mix together yet)
add 1 teaspoon of the 1/2 stick of butter to a saucepan and add the garlic with it...
add the rest of the butter and let it melt all the way
add the EVOO and 1/4 of the chopped basil
simmer for about 5 more min.
add some more salt and some pepper
add another 1/4 of the basil (so you get different tastes of basil, cooked and fresh)
the pasta should be done, so before you drain it, add the water, then drain
add another 1/4 of the basil to the sauce and stir
add 1/2 of the sauce to the pasta, stir and check on the botom the the pan that you cooked the pasta in, just to make sure that there isnt any extra sause, if there isnt, add the rest
add the rest of the basil, stir and enjoy:D
 
I love slow cooker recipes.


Ariane's Easy Roast Beef

1 large beef roast (I like rump or blade roast for this, though any cut will do. I also put mine in frozen, since I hate thawing meat in my fridge)
1-2 packets of Lipton French Onion soup mix (quantity depends on size of roast)
3-4 large potatoes, cubed
2 handfuls baby carrots
1 small fresh onion, sliced
Optional veggies: celery, diced garlic, mushrooms

Put frozen roast in crock pot. Add water until roast is 3/4 covered. Put in sliced fresh onion.
Dump packets of soup mix into large mug. Fill mug with warm water. Stir until powder is disolved. Freeze dried onions will sink to bottom of cup.
Dump mug over roast. Scrape freeze dried onions out with fork onto top of roast. Cook for 3 hours on high, then add potatoes, carrots and any optional veggies.

Cook on high for 4-5 hours total depending on if roast is thawed or not and how large it is. Cooking times may need to be adjusted depending on your crock pot temperature. Roast is done when you can easily shred it with a fork and the meat falls off the bone.

Gravy:
Remove meat/veggies from slow cooker.
Stir, then ladle out enough juice for gravy into a small sauce pan.
Thicken with corn starch or flour on stovetop using medium heat.

Avoid opening roast to "check on it" constantly. Everytime you open the lid, it takes the average crock pot 20 minutes to regain the lost heat. :)
 
I cant make the link wrk, to get more info on how to get a recipe book that OrionGirl has compiled. Is anyone else having this problem?
 
haha the only thing i take the time to cook is mac and cheese
 
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