Intro and News

I'm getting back into cooking and I thought it would be fun if we all shared some of our favorite recipes or ones we think might be interesting or fun to try out They can be of any difficulty or any meal or snack time.


News
There is now a new section, called Cooking Tips and Techniques
12) ALL recipes are to be in quotes. That is the deal I made when I first started this thread. Please respect that
11) PaintTheSkyRed's jam and preserves recipes have been moved to the Condiments and Beverages section
10) Condiments and Beverages section created, Pasta and Rice section updated to Pasta, Grains and Rice. Happy Holidays :)
9) Wow, Menewshans sure love dessert =3
8) One-click index access now available :)
7) Coming soon: one-click index access
6) One-click recipe access now available!
5) Now working on easier access to recipes. You'll be able to click the recipe and have just the recipe open in another tab or window. Old fashioned scrolling through pages will still be an option :)
4) Celes Paradi is now over, but you are still welcome to share recipes and chat ^^
3) Celes Paradi is coming up, share your recipes
2)Submitting a Recipe Rules Were Simplified
1)Please Come Chat and Share Your Recipes <3

Intro and News/Rules and Guidelines/Cooking Tips and Techniques

Condiments and Beverages /Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Dessert

Rules and Guidelines


All recipes are to be posted in quotes
Follow the T.O.S.
Please give credit for recipes that are not your own

Intro and News/Rules and Guidelines/Cooking Tips and Techniques

Condiments and Beverages/Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Dessert

Cooking Tips and Techniques

PICK OF THE CROP: Your Guide to Choosing Flavorful Fruit
Food Network's Worst Cooks In America
Scroll down the page and select "Culinary Boot Camp" for helpful demonstrations
Cooking Tips from Cooking Cache.com
Cooking Tips and Tricks from CuisineCuisine.com
Cooking Tips From ProfessionalRecipes.com

Intro and News/Rules and Guidelines/Cooking Tips and Techniques

Condiments and Beverages/Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Dessert

Condiments and Beverages

Apricot Jam---page 4
Blackberry or Raspberry Jam without Pectin---page 6
Easy Balsamic Strawberry Jam Recipe---page 6
Mixed Berry Jam without added Pectin ---page 6
Strawberry Preserves---page 7
Fruit and Chai Smoothie---page 16
Honey Mango Smoothie---page 16
Mango Lassi ---page 19

Intro and News/Rules and Guidelines/Cooking Tips and Techniques


Condiments and Beverages/Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Desserthttp://www.menewsha.com/forum/1766653031-post278.html

Eggs and Dairy

Scrambled Eggs with Spinach and Feta---page 1
Mexican Breakfast Wraps---page 1

Intro and News/Rules and Guidelines/Cooking Tips and Techniques


Condiments and Beverages/Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Dessert

Meat and Fish

Cool Tuna Wraps---page 2
Meatloaf---page 3
Slow Cooked Chicken and Rice---page 3
Chicken ala King---page 5
Rachel's meatloaf---page 5
Hawaiian Chicken---page 6
Chicken with Toast---page 16
Stovetop Hamburgers---page 17
Sushi Rolls---page 19
Easy Slow Cooker Ribs ---page 19

Intro and News/Rules and Guidelines/Cooking Tips and Techniques


Condiments and Beverages/Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Dessert

Pasta, Grains and Rice

Spinach lasagna with sun-dried tomato sauce---page 1
Creamy Chicken Ramen with Mushrooms---page 1
Chicken tagalitelle with white sauce---page 2
Creamy Mac 'N Cheese---page 3
Pumpkin Bread---page 11
Scottish Oatmeal Scones---page 13
Baked Sausage Pasta with Fontina and Basil---page 17
Banana Bread---page 17
Pasta and Herbs---page 20
Creamy Mushroom Bowties---page 20

Intro and News/Rules and Guidelines/Cooking Tips and Techniques

Condiments and Beverages/Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Dessert

Fruits and Vegetables

Fruit Salad---page 2
Asparagus with Goat Cheese---page 2
Nana's Famous Sweet Potato Casserole with Marshmellows---page 7
Mashed Sweet Potatoes---page 19
The Most Amazing Salad Ever---page 20

Intro and News/Rules and Guidelines/Cooking Tips and Techniques

Condiments and Beverages/Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Dessert

Soups and Sandwiches

Southwest Chicken & Rice Soup---page 2
Nutella and Banana Sandwiches---page 2
Julia Child's Cream of Mushroom Soup---page 17

Intro and News/Rules and Guidelines/Cooking Tips and Techniques

Condiments and Beverages/Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Dessert

Dessert

"Gary's Mom's Awesome Orgasmic Banana Pudding"---page 1
Peanut Butter Fudge---page 2
Lemon Meringue Pie---page 2
No Bake Cookies---page 2
Banana Cupcakes---page 3
Victoria Sandwich (Sponge Cake)---page 3
Peach Cobbler---page 3
Soft baked Chocolate chip cookies---page 6
Incredibly Creamy Chocolate (Tofu) Pie---page 6
Panaletts with coconut---page 6
Eatmore Squares---page 8
Peanut Butter Cookies---page 9
Brownies---page 9
Diabetic Friendly Chocolate Chip Cookies---page 12
Royal Savage Special Raspberry Tart---page 14
Ultimate Chocolate Chip Cookies---page 14
5 Minute Chocolate Mug Cake---page 19
Creamy lemon squares---page 19

Intro and News/Rules and Guidelines/Cooking Tips and Techniques

Condiments and Beverages/Eggs and Dairy/Meat and Fish/Pasta, Grains and Rice/Fruit and Vegetables/Soups and Sandwiches/Dessert

Scrambled Eggs with Spinach and Feta

[makes 3 servings in about 10 minutes]

Ingredients:
6 eggs
1/3 cup milk, half and half, or light cream
1/4 teaspoon salt
dash of black pepper
1 tablespoon butter or margarine
2 cups fresh baby spinach
1/2 cup crumbled feta cheese

In a bowl beat together eggs, milk, salt and pepper with rotary beater
In skillet, over medium heat, melt butter and cook spinach until limp
Pour in egg mixture
Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges
With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath
Continue cooking over medium heat for 2-3 minutes or until egg mixture is cooked through, but still glossy and moist
Fold in feta cheese, let melt, and remove from heat
Serve

I've made these before and they were a hit with my family.
From Better Homes Cookbook

Spinach lasagna with sun-dried tomato sauce

Serves 8

Ingredients
2 tablespoons plus 2 teaspoons olive oil
1 1/2 tablespoons all-purpose (plain) flour
2 garlic cloves, minced
1 cup plain soy milk (soya milk)
1 cup vegetable stock
2 green (spring) onions, including tender green tops, sliced
1/2 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
10 ounces fresh cremini or shiitake mushrooms, sliced
1 shallot, minced
1 tablespoon chopped fresh flat-leaf (Italian) parsley
1/4 teaspoon salt
6 cups baby spinach leaves, chopped
2 cups fat-free ricotta cheese
3/4 cup grated Parmesan cheese
1 egg white
12 no-boil spinach lasagna sheets, about 7 by 3 1/2 inches
1 tablespoon chopped fresh basil

Directions

In a saucepan, heat the 2 tablespoons olive oil over medium-high heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. Add the garlic and continue to whisk until the garlic is fragrant, about 30 seconds. Whisk in the soy milk and stock all at once. Cook and stir until slightly thickened. Remove from the heat and stir in the green onions and sun-dried tomatoes. Set the sauce aside.

In a large nonstick frying pan, heat 1 teaspoon of the olive oil over medium-high heat. Add the mushrooms and shallot and saute until lightly browned, about 10 minutes. Stir in the parsley and salt. Transfer to a bowl and set aside to cool.

In the same pan, heat the remaining 1 teaspoon olive oil over medium-high heat. Add the spinach and stir quickly until the spinach is wilted but still bright green. Remove from the heat. Let cool slightly.

In a large bowl, beat together the ricotta, 1/2 cup of the Parmesan and the egg white. Stir in the spinach and set aside.

Preheat the oven to 375 F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Spread 1/2 cup of the sauce in the dish and cover with 3 sheets of the pasta. Spoon half of the spinach mixture onto the pasta and spread gently. Cover with 3 more pasta sheets. Top with another 1/2 cup of sauce. Spread the mushroom mixture on top and cover with another 1/2 cup of sauce, then another layer of pasta. Spoon in the remaining spinach filling and top with the last 3 pasta sheets. Add the remaining sauce and the remaining 1/4 cup Parmesan. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until golden, about 10 minutes longer. Let stand for 10 minutes before serving. Garnish with the basil.

From MayoClinic.com

Creamy Chicken Ramen with Mushrooms

Ingredients:
1 package chicken ramen noodles
1 can cream of chicken soup
1 3oz. can mushrooms


Cook noodles according to package directions and drain.
Heat soup concentrate, mushrooms and 1/4 seasoning packet over medium heat for
five minutes.
Top noodles with sauce.

From Budget101.com

Ok then let me give you a quick one my mom does, a dessert she always liked to make and family loved.

Gary's Mom's Awesome Orgasmic Banana Pudding <-- yea i made that name up so what?

here is what you need.

Pack of cook & serve pudding, a big box not a little one.
Nilla Waffers, about a cup.
Chopped walnuts. about 1/2 cup will do
Cup of drained pineapple chunks.
one large sliced ripe banana.

So you make up some vanilla pudding, dont use the instant crap you gotta use the cook one.

get the other ingredients ready, make sure the pineapple is pretty good and drained.

Let the pudding sit and cool a bit after you cook it. stir it occasionally but leave it in the fridge til it starts to set, once you start to get some vicosi ... vicous .... thickness! to the pudding then add in the other ingredients. mix it up real good and leave it to set for a few hours.

After that serve it up right away, its pretty damn tasty but dont let it sit for more than about half a day or it will turn bleh. its kind of a eat it now dessert.

Additionally you can make a merang to put on top of it ... err ya know the fluffy thing you make with egg whites and sugar. But personally I HATE those things... so yea Xd

Mexican Breakfast Wraps

makes:4 servings

Ingredients:
1 large green bell pepper, chopped (1 cup)
1 large onion, chopped (1 cup)
1 3/4 cups fat-free egg product (from two 8-oz cartons)
1/3 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 flour tortillas (8 to10 inch)
1/2 cup shredded Cheddar cheese (2 oz)
1/4 cup chunky-style salsa

Spray 10-inch skillet with cooking spray; heat over medium heat.
Add bell pepper and onions; cover and cook 4 to 6 minutes, stirring occasionally, until tender.
In medium bowl, mix egg product, milk, salt and pepper until well blended.
Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently.
Meanwhile, heat tortillas as directed on package.
To serve, place warm tortillas on individual plates.
Spoon scrambled egg mixture down center of each tortilla.
Top each with cheese and salsa.
Roll up tortillas.

From EatBetterAmerica.com

Southwest Chicken & Rice Soup

Ingredients:
1 can (10-3/4 oz.) condensed chicken rice soup
1 soup can water
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
6 Tbsp. KRAFT Shredded Cheddar Cheese

Heat soup as directed on label with water.
Stir in salsa.
Top each serving with 2 Tbsp. cheese.

From KraftFoods.com

Cool Tuna Wraps

Ingredients:
6 flour tortillas (12 inch)
1/3 cup KRAFT Real Mayo Mayonnaise
1/2 tsp. dill weed
4 cups shredded lettuce
2 medium tomatoes, chopped (1-1/2 cups)
2 cans (6 oz. each) tuna, drained, flaked
1/4 cup chopped green onions
1-1/2 cups KRAFT Finely Shredded Cheddar Cheese

Spread tortillas with mayo; sprinkle with dill.
Place1 cup of the lettuce in center of each tortilla; top evenly with the tomatoes, tuna, onions and cheese.
Fold in sides of tortillas; roll up.

From KraftFoods.com

Peanut Butter Fudge

Ingredients
* 1 cup butter, plus more for greasing pan
* 1 cup peanut butter
* 1 teaspoon vanilla
* 1 pound powdered sugar

Directions

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Fruit Salad- Robert Irvine

Ingredients

* 1 sugar baby watermelon, or 1/2 watermelon, seeds removed and diced
* 1 cantaloupe, seeds removed and diced
* 4 kiwi, peeled and cut into 1/4-inch thick slices
* 1 pint fresh raspberries
* 1 pint fresh blackberries
* 1 quart fresh strawberries, hulled and sliced
* 2 cups seedless white grapes
* 1 pineapple, peeled, cored and diced medium
* 4 Granny Smith apples, peeled, cored, diced medium and tossed with 1 tablespoon lemon juice to prevent oxidation
* 1/2 cup orange juice
* 1/2 cup fresh mint leaves

Directions

In a large bowl, combine watermelon, cantaloupe, kiwi, raspberries, blackberries, strawberries, grapes, pineapple, and apples. Pour orange juice over and gently fold together, Garnish with fresh mint leaves.

For a more elegant presentation, all melon can be cut into balls using a melon baller, and the rest of the fruit can be arranged on a platter instead of in a bowl.

Nutella and Banana Sandwiches

makes 4 servings
Ingredients

* 1 1/2 sticks unsalted butter, at room temperature
* 8 (1/2-inch thick) slices Pullman bread or pain de mie
* 1/4 cup sugar mixed together with 3 tablespoons ground cinnamon
* 1 jar chocolate hazelnut spread (recommended: Nutella)
* 2 ripe bananas, sliced 1/4-inch thick
* 1/4 cup chopped hazelnuts, toasted
* Whole strawberries, for serving

Directions

Heat a griddle or large nonstick saute pan over medium heat. Put butter on griddle to melt (do not use all of the butter if doing this in batches), then place bread on griddle, sprinkle with cinnamon sugar mixture, and flip; cook for a few seconds so cinnamon sugar adheres. Flip bread back over and spread with chocolate hazelnut spread. Arrange sliced bananas on top and then sprinkle with hazelnuts. Cook until just melted and then combine the slices to make 4 sandwiches. Serve warm with whole strawberries on the side.

From FoodNetwork.com

Asparagus with Goat Cheese

makes 4 servings (4-6 spears each)

Ingredients:
1 pound thin asparagus spears
2 tablespoons crumbled goat cheese
2 teaspoons pine nuts, toasted
1/8 teaspoon salt
1/8 teaspoon black pepper

Snap off and discard the woody base from each asparagus spear
Place asparagus in a shallow pan and coat lightly with nonstick cooking spray
Sprinkle with salt and black pepper
For a charcoal grill: grill asparagus spears on the greased rack of an uncovered grill directly over medium coals 4 to 6 minutes or until crisp-tender, turning occasionally
For a gas grill: Preheat grill. Reduce heat to medium and place asparagus on greased grill rack over heat. Cover and grill as above.
Transfer asparagus to a serving platter
Coat lightly with nonstick cooking spray
Sprinkle with goat cheese and pine nuts

Sounds and looks soo good. Too bad I don't have the main ingredients :|
EDIT: I made this today and got mixed reviews. I personally loved the goat cheese (tastes almost like sour cream) but wasn't a fan of the asparagus. My mother liked it and my sister didn't like it at all. However, I do plan on making this again. Probably tomorrow. I think I over cooked the asparagus, as I probably didn't watch them well enough ;)

From DiabeticLiving.com

Does anyone have any recipes they'd like to share or try? Or is there anyone who would like to talk about food or perhaps the finer things in life? If so, please do. It's lonely all by myself :(

Bringing this back up

Yeah, I have a recipe! Its my favourite thing to cook.

Chicken tagalitelle with white sauce!

Ingredients:
pack of tagalitelle
water
salt
pepper
chopped parsley
flour
butter
milk
chopped chicken
chopped tomato

Method:

boil a pan of water
once water has boiled add in tagalitelle (enough for how many are eating)
leave for 10-15 minutes to cook (depending on which pack you buy)
drain pasta and leave while you make sauce.
melt buter in the pan that the past was in
add in some flour and mix into a paste.
add in some milk and mix, keep adding until you have a large quantity (enough to coat the pasta nicely) and then bring to the boil.
after it has boiled add in some chopped up chicken and stir
then add in chopped tomato and stir
add the past and re-heat
serve onto a plate and then garnish!

that sounds really good. thanks for sharing ^^

Thank you, and your welcome. All the recipes that have been posted here sound really yummy!

Thanks ^^ I've been trying to stick to ones that would appeal to anyone for simplicity in an attempt to get this thread rolling, but now I think I'm just going to post what is or sounds good and hope that people like it too. :)