Let's start a recipe swap!!!

[tigerlilly01]

I will look today and find another great recipe to share.  It is the holidays and we could all use fresh ideas..... I'll post one this evening ... gotta run now.

[jneff0603]

Love it!! I thought about doing this the other day! I think today I will post my Meat-Lovers Pasta recipe....just made it up the other day when I got tired of having the same old spaghetti 

Ingredients                                            1) Brown ground beef and sausage together; drain.
1/2 pound ground beef                                      2) Add onion to pan used to cook meat and cook until translucent; return meat to pan.
1/2 pound ground sausage (Jimmy Dean)              3) Mix in pizza sauce and pasta; mix in pepperoni and 1 cup cheese.
1/2 chopped onion                                           4) Pour mixture into greased casserole dish. Top with remaining cheese and pepperoni slices.
1 jar pizza sauce                                              5) Bake in 350 degree oven until cheese is melted.
1 1/4c elbow pasta, cooked                            *Very good! Really tastes like a meat lovers pizza. I would try adding in bell peppers, olives if you like them, etc.
pepperoni slices, chopped
2 c shredded mozzarella

[tigerlilly01]

   This is my prized recipe .... It is a copy of a recipe for a local restaurant.  You can cut the recipe in half or do like I do and freeze in batches.  It also makes great hot dog sauce.  (Large recipe can be used for your concession stands if you have kids in baseball etc...)  I hope you enjoy!


       Famous Spaghetti Sauce

        • 4 pounds ground sirloin
   • 3 large onions chopped
   • 4 bay leaves
   • 4 t salt
   • 2 t pepper
   • 1 T vinegar
   • 1/4 cup sugar
   • 1 1/2 cups water
   • 2 15 oz. cans tomato sauce
   • 2 t garlic powder
   • 2 12 oz. cans tomato paste
   • 2 t oregano
   • 1/2 cup parmesan cheese  (to make hot dog sauce omit oregano & parmesan cheese and add 4 1/2 T Chili powder or cumin)
   
   
   Add all ingredients in large pot and cook about 2-3 hours.

[tigerlilly01]

Love it!! I thought about doing this the other day! I think today I will post my Meat-Lovers Pasta recipe....just made it up the other day when I got tired of having the same old spaghetti 

Ingredients                                            1) Brown ground beef and sausage together; drain.
1/2 pound ground beef                                      2) Add onion to pan used to cook meat and cook until translucent; return meat to pan.
1/2 pound ground sausage (Jimmy Dean)              3) Mix in pizza sauce and pasta; mix in pepperoni and 1 cup cheese.
1/2 chopped onion                                           4) Pour mixture into greased casserole dish. Top with remaining cheese and pepperoni slices.
1 jar pizza sauce                                              5) Bake in 350 degree oven until cheese is melted.
1 1/4c elbow pasta, cooked                            *Very good! Really tastes like a meat lovers pizza. I would try adding in bell peppers, olives if you like them, etc.
pepperoni slices, chopped
2 c shredded mozzarella

Looks like we had a simillar idea and recipe.... hope we can get more to participate.  Your recipe sounds great!

[tigerlilly01]

The following can be used for breakfast, brunch .  It is very good for dinner.. with a salad and bread

Farmers Casserole

3 cups frozen hash brown potatoes
3/4 cup shredded Pepper Jack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid-ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Preheat oven to 350 degrees F (175 degrees C).

Grease a 2-quart baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

In a medium bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. The dish may be covered and refrigerated at this point for several hours or overnight.

Bake uncovered for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Makes 6 servings

Nutrition at a glance: per serving: Calories 309; Protein 19 grams; Total Fat 21 grams; Sodium 460 milligrams; Cholesterol 194 milligrams; Carbohydrates 21 grams; Fiber 1 gram

Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.

[ladydi770]

The following can be used for breakfast, brunch .  It is very good for dinner.. with a salad and bread

Farmers Casserole

3 cups frozen hash brown potatoes
3/4 cup shredded Pepper Jack cheese
1 cup cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 fluid-ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt





 

 


 Split Pea Soup
4 bacon strips, minced

1 medium onion, diced

1 carrot, diced

1 celery rib, diced

1 leek, white and light green part diced

6 cups chicken broth

2 yellow or white potatoes, peeled and diced

1/2 lb. split green or yellow peas, or lentils

1 ham hock

Cheesecloth sachet: bay leaf, whole clove, garlic clove, 5 peppercorns

Salt to taste

Milled pepper

1 C. croutons

Cook bacon in soup pot until crisp. Remove with slotted spoon and drain on paper towels. Pour off all but 3 tablespoons drippings. Add onion, carrot, celery and leek, stirring well. Cover pot and cook over medium-low heat, stirring occasionally, until onion is tender and translucent, 6 to 8 minutes. Add broth, potatoes, peas and ham. Bring to simmering and cook over medium heat 20 minutes. Add the sachet and simmer until split peas are soft, about 30 minutes. Skim soup as needed.

Discard sachet. Remove ham hock and cool, then cut ham off bone and dice. Strain soup through a sieve, reserving liquid. Puree the solids, returning them to the pot. Add enough of the liquid to achieve a thick consistency. Blend well. Stir in the ham and bacon. Season with salt, pepper. Garnish with croutons.

Yield: 8 servings.

 


Preheat oven to 350 degrees F (175 degrees C).

Grease a 2-quart baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

In a medium bowl, combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. The dish may be covered and refrigerated at this point for several hours or overnight.

Bake uncovered for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or until center appears set. Let stand 5 minutes before serving. Makes 6 servings

Nutrition at a glance: per serving: Calories 309; Protein 19 grams; Total Fat 21 grams; Sodium 460 milligrams; Cholesterol 194 milligrams; Carbohydrates 21 grams; Fiber 1 gram

Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.

[cloudsoup]

great idea!  

i have an oreo dessert recipe that's so simple and i always
get lots of compliments on it. you can sprinkle some green
or red sugar sprinkles on top to make it festive for christmas!
or orange for halloween since there's already black from the
cookies...

ingredients

• 1 pack oreo cookies
• 4 boxes plain vanilla OR plain chocolate pudding.
  (i prefer vanilla!)
• 1 tub cool whip
• 1 block of cream cheese
• milk, amount pudding calls for

ready, set, go

• let cream cheese soften to room temp
• crush up half the pack of oreos
• in separate bowl, mix all 4 boxes of pudding together as per box directions
• stir in the tub of cool whip, softened cream cheese, and the crushed half
  of oreos. stir until well blended.
• take the remaining cookies and stand them up around the bowl, pushing them
  into the dessert so they stand straight (like a border) and there should be one or
  two cookies left -- take a knife and scrape an oreo over the top of the dessert.
  this makes it look like its dusted with chocolate. it will be as pretty as it is delish!

yay, this recipe swap is going to be fun  

[debvance]

I dont have a favorite but I sure like these that has been posted may have to print out these and try them some day thanks

[tigerlilly01]

Trying to keep the swap going ... I love new recipes.


BOWTIE PASTA WITH PEAS & CARROTS
Ingredients

    * 1/2 pound (8 ounces) bowtie pasta or other small-shaped pasta
    * 2 tablespoons olive oil
    * 1 small onion, finely diced
    * 2 medium carrots, peeled and diced into 1/2-inch pieces
    * 1 cup low-sodium chicken stock
    * 1 cup frozen petite peas, thawed
    * 1/2 cup (4 ounces) cream cheese, at room temperature
    * 1/2 cup (4 ounces) mascarpone cheese, at room temperature
    * Kosher salt
    * 2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil

[tigerlilly01]

This will be my last attempt to generate some interest in a recipe swap .... I love to cook and wanted to get new ideas .... here is another one of mine.

Oatmeal & Coconut Cookies
Mix together:
1 Cup brown sugar
1 Cup white sugar
1/2 Cup of Crisco
1/2 Cup Butter
2 eggs, beaten

Add:
2 Cup Flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Mix all together and then Add:
3 Cup quick oats
1 Cup coconut

Roll into tsp. size *bleep*, and place on cookie sheet. Flatten slightly with fork. Bake 7 - 8 min. at 375 degrees.

[cloudsoup]

being from the south, i love me some cornbread!
i have a very simple, sweet cornbread recipe that
is the perfect compliment to chili, soups, fried chicken,
and basically any warm, hearty meal you can think of...

ingredients

• 1 small box jiffy mix (8.5 oz)
• 1/2 can of creamed corn (i like "allens" brand)
• 1 egg
• 1/3 cup milk

ready, set, go

• set oven to 400.
• grease an 8" pie pan or round casserole dish
• mix all ingredients together in bowl
• let ingredients sit for about five minutes,
  this lets air into the mixture and creates a
  nice, fluffy top to the cornbread as it bakes
• bake for 15-20 minutes until fork comes clean

mmmm-mmm! i made this southern comfort food for
my fiance's family (clevelanders) and they loved it.
i plan on making it again and taking it over for christmas.
i also have a cornbread salad recipe if anyone is interested!

[mommagoes]

being from the south, i love me some cornbread!
i have a very simple, sweet cornbread recipe that
is the perfect compliment to chili, soups, fried chicken,
and basically any warm, hearty meal you can think of...

ingredients

• 1 small box jiffy mix (8.5 oz)
• 1/2 can of creamed corn (i like "allens" brand)
• 1 egg
• 1/3 cup milk

ready, set, go

• set oven to 400.
• grease an 8" pie pan or round casserole dish
• mix all ingredients together in bowl
• let ingredients sit for about five minutes,
  this lets air into the mixture and creates a
  nice, fluffy top to the cornbread as it bakes
• bake for 15-20 minutes until fork comes clean

mmmm-mmm! i made this southern comfort food for
my fiance's family (clevelanders) and they loved it.
i plan on making it again and taking it over for christmas.
i also have a cornbread salad recipe if anyone is interested!

i grew up on this exact cronbread recipe, made by my grandmother and mother. unfortunately, my mother-in-law has ruined it for me. after having her cornbread i can never go back to one from cans and boxes

[golotomer]

Wow I found some really good recipes in these posts.  Here is mine. 

In a crockpot:

a block of cream cheese
one can of chili with beans
one can of chili without beans

Melt on low until creamy and serve with taco chips. 

[ckmiser]

I will look today and find another great recipe to share.  It is the holidays and we could all use fresh ideas..... I'll post one this evening ... gotta run now.

            Mac. Salad Just mix all igrdients in a large bowl. Chill for an hr. or 2 then serve                               
Ingredients

• 1LB. elbow mac. cooked according to directions
  6 boild and shelled eggs, cut into pieces
  1 tomatoe, cut into pieces with the insides taken out
  2 stalks celery, diced
  1 cucumber, peeled, seeds taken out, and diced
  1 small onion, peeled and diced
  1-2 cups salad dressing mayo
  1/4 cup mustard
  1cup three-cheese ranch dressing
  

[jmtalboo]

Here is a great vegetarian recipe from Rachael Ray:

Eggplant Parmesan Rigatoni

Ingredients:
Vegetable oil, for frying (½ to 1 cup) 1 eggplant (about 1 pound), thinly sliced crosswise Flour, for dredging (about 1 cup) Salt 1 pound rigatoni 2 tablespoons extra-virgin olive oil 2 cloves garlic, halved One 28-ounce can tomatoes One 8-ounce bag shredded mozzarella 8 fresh basil leaves, thinly sliced Freshly grated Parmesan cheese, for serving Easy does it
Toss the eggplant with the flour in a resealable plastic bag.
Directions:In a large skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking. Dredge the eggplant slices in the flour, shaking off any excess. Add enough eggplant slices to the skillet to fill it without crowding and fry until golden brown, about 2 minutes on each side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining eggplant slices and more oil. Let cool, then cut into 1/2-inch strips. Set aside.

In a large pot of boiling salted water, cook the pasta until al dente; drain and return to the pot.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Stir in the tomatoes and bring to a boil, then cover and simmer until thickened, about 10 minutes.

Add the tomato sauce to the cooked pasta and toss to coat, then stir in the mozzarella. Divide the pasta among shallow bowls and top with the reserved eggplant strips, basil and Parmesan.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Eggplant-Parmesan-Rigatoni