Recipes

[Maybesomeday]

Is that kind of in line with what you are looking for? Or something different.

Actually, looking for a way to prepare spaghetti squash. It's a squash that when cooked, shreds and looks like spaghetti. It's great with a yummy spaghetti sauce, but I'm thinking there must be other ways to enjoy it.

 

[jmorgan]

I have seen that before.  Not a big squash guy, to bland for me.  I'll check my recipes and see if anything pops.  As a thought, have you considered using jewy's recipe and sub with squash?  Not sure if it would work or how it would taste, but ya never know.

 

[DGSB0708]

I have seen that before.  Not a big squash guy, to bland for me.  I'll check my recipes and see if anything pops.  As a thought, have you considered using jewy's recipe and sub with squash?  Not sure if it would work or how it would taste, but ya never know.

Agree with JM ^^, can't hurt to try.  Someone is always the first to make something... and if it sucks, there is always pizza. 

 

[Kalsima]

I apologize to the men, but that's exactly why I never learned to cook, I blame it on my first husband who loved cooking, so I never cooked and here I am 17 years later newly remarried learning to cook for first time!

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[jmorgan]

I apologize to the men, but that's exactly why I never learned to cook, I blame it on my first husband who loved cooking, so I never cooked and here I am 17 years later newly remarried learning to cook for first time!

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Don't be afraid to make mistakes because there will be many /default_rolleyes.gif

 

[Kalsima]

Believe me, I do know! I have made many when I first got back on new board I felt like I should have been hung for all the mistakes I made. But honestly I never read forum rules until after I made a ton of mistakes, I highly recommend that newcomers read them so they don't have to go threw hell which I admittedly deserved for not reading and you will spare yourself from what I went through. Thanks!

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[DGSB0708]

Believe me, I do know! I have made many when I first got back on new board I felt like I should have been hung for all the mistakes I made. But honestly I never read forum rules until after I made a ton of mistakes, I highly recommend that newcomers read them so they don't have to go threw hell which I admittedly deserved for not reading and you will spare yourself from what I went through. Thanks!

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But you survived it... and the stern posts from people were not out of malice, they are because our community is very protective of it.  You are doing so much better with your posts.... it's great to see /default_smile.png .  Plus you are offering good information, especially in the "green" section.  Keep it up!  Have a great weekend.  S-

 

[jmorgan]

Heavenly, I was referring to cooking and making mistakes.

 

[Kalsima]

I know, I was just offering my advice to newcomers, this is a wonderful community, and I see now why people are protective of it, my husband loves to see me here than anywhere else!

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[jmorgan]

Good to hear HL.  I don't want to ruffle any feathers. /default_rolleyes.gif

 

[Kalsima]

Not in anyway, I have learned to love this board, I am protective of it now and many members who are so kind and caring. It's such a great community I know now why everyone is protective of it! Wouldn't want to be anywhere else!

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[jmorgan]

Good to hear HL.  We are enjoying a great community here.

 

[jmorgan]

Morning Glory Muffins

These have been around for some time.  They are very good (don't like healthy things) and not to bad for ya.

Makes 12 muffins

Don't throw away the juice from the can of pineapple; you'll need it. To toast the coconut and walnuts, place them in a dry skillet over medium heat and cook, stirring occasionally, until they're golden, about 5 minutes. Cool before grinding them. We prefer golden raisins here, but ordinary raisins will work, too.

Ingredients

• 3/4 cup sweetened shredded coconut, toasted
  
• 1/2 cup walnuts, toasted
• 2 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 (8-ounce) can crushed pineapple
• 1 Granny Smith apple, peeled, cored, and shredded
• 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded carrots (2-3 medium)
• 1 cup golden raisins

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup muffin tin. Process coconut and walnuts in food processor until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer mixture to large bowl.
2. Place pineapple and shredded apple in fine-mesh strainer set over liquid measuring cup. Press fruit dry (juice should measure about 1 cup). Bring juice to boil in large skillet over medium-high heat and cook until reduced to ¼ cup, about 5 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs, and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in pineapple-apple mixture, carrots, and raisins.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 24 to 28 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve warm. (Muffins can be stored in airtight container for 3 days.)

 

[happypappy]

Mmmmm love me some coconut. Thanks JM going to try this one.

 

[happypappy]

Per DGSB's request, may I present one of the Wookie's favorite winter comfort dishes:

Spaghetti alla Carbonara

Ingredients:

1 pound dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 large eggs

1 cup freshly grated Parmigiano-Reggiano (plus extra for serving)

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

Directions:

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. (Wookie recommended!)

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Add additional cheese to taste.

I'm having the wife make this tonight! I can't wait to try it. She's the best cook ever in my book so I'm sure she will do it right. I will report back after my stomachs is full tonight!

 

[jmorgan]

I'm having the wife make this tonight! I can't wait to try it. She's the best cook ever in my book so I'm sure she will do it right. I will report back after my stomachs is full tonight!

Made this a couple nights ago.  It has moved into the leading position for best pasta dishes.  Enjoy!! I did.

 

[happypappy]

Good to know. I'm a huge bacon fan so when I read his recipe I was sold! Mmmmmmmm bacon

 

[jmorgan]

Chiles Rellenos Casserole

This recipe takes most of the hard work and time that you would normally have to do.  Enjoy, one of my fav's

If you can’t find Ro-Tel tomatoes, use 1 cup of drained diced tomatoes combined with 1 finely chopped, stemmed, and seeded jalapeño.

Ingredients

• 1 tablespoon vegetable oil
  
• 1 onion, chopped fine
• 2 pounds 90 percent lean ground beef
• 4 poblano chiles (or 6 Anaheim), stemmed, seeded, and chopped
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 1/4 teaspoons salt
• 1 teaspoon dried oregano
• 3/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 (10-ounce) can Ro-Tel tomatoes, drained
• 10 ounces Monterey Jack cheese, shredded (2 1/2 cups)
• 1/2 cup all-purpose flour
• 3/4 cup skim milk
• 2 large egg whites

Instructions

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef, breaking up meat into small pieces, and cook until no longer pink, 8 to 10 minutes. Using slotted spoon, transfer beef mixture to paper towel–lined plate. Pour off all but 2 tablespoons fat from skillet.
2. Add poblanos and cook over medium-high heat until browned, 8 to 10 minutes. Stir in beef mixture, garlic, cumin, ¾ teaspoon salt, oregano, ½ teaspoon pepper, and cayenne and cook until fragrant, about 30 seconds. Add tomatoes and cook until beef mixture is dry, about 1 minute. Off heat, stir in 2 cups Monterey Jack. Scrape mixture into 13 by 9-inch baking dish, pressing into even layer.
3. Combine flour, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Slowly whisk milk into flour mixture until smooth; set aside. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk one-third whipped egg whites into batter, then gently fold in remaining whites, 1 scoop at a time, until combined.
4. Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining ½ cup cheese and bake until golden brown, about 10 minutes. Let cool on wire rack for 10 minutes. Serve.

 

[MrsBeez]

Happypappy that's a good one! Lol anything with Texas toast is alright by me.

 

[MrsBeez]

Per DGSB's request, may I present one of the Wookie's favorite winter comfort dishes:

Spaghetti alla Carbonara

Ingredients:

1 pound dry spaghetti

2 tablespoons extra-virgin olive oil

4 ounces pancetta or slab bacon, cubed or sliced into small strips

4 garlic cloves, finely chopped

2 large eggs

1 cup freshly grated Parmigiano-Reggiano (plus extra for serving)

Freshly ground black pepper

1 handful fresh flat-leaf parsley, chopped

Directions:

Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish. (Wookie recommended!)

Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Add additional cheese to taste.

This sounds great and I do love Carbonara so definitely trying it! Thanks for the tip with the egg addition bc I will never forget once my mom tried an Alfredo recipe w egg in it and lets just say it didn't go well. She's an excellent cook but must have put the egg in while heating and as you mentioned they were practically scrambled! Yuck!