Your Favorite Recipe(s)

[Julie Marie]

For those of you who have a culinary side, what is your favorite recipe?  It doesn't have to be your creation but it should be something you love (if not to make, at least to eat!)

I'll start off with something I love to eat but not necessarily make.  I have a penchant for Mexican food and I was introduced to this recipe for a salsa that everyone who has tried it says it's better than anything they have ever tasted.

First of all, put away the food blender.  You'll ruin it.  (I know.  I tried.)

Chunky Salsa:
4 Roma tomatoes, pitted
4 cloves garlic
4 fresh jalapenos
1/2 bunch cilantro (leaves only, discard stems)
1/2 sweet onion
Balsamic vinegar
Kosher salt

Remove all the leaves from the stems of the cilantro and chop.
Remove the seeds and pits from the Roma tomatoes and dice
Jalapenos: If you like it hot, cut. slice and dice the peppers as is.  The hottest peppers are the ones with brown striations on the skin.  YUM!
Slice the garlic thin. Chop finely. Add some Kosher salt and take the side of your knife and smash the garlic with the salt to a mash.
Dice the onion

Throw all the ingredients into a bowl, add Balsamic vinegar to taste, add a dash of salt to taste and let chill for at least an hour.  Usually it takes a day or two for all the flavors to meld.

Enjoy!

[Deanna_Renee]

Okay Julie Marie,

You have hit my favorite topic. I love food and I love cooking and creating food. This is one of my favorite recipes and a modification of what is featured prominently in my cook book. Enjoy!

Fresh Tomato and Spinach Tart


INGREDIENTS:

SIMPLE PIE CRUST

2 1/4 cups unbleached flour

1/2 cup grapeseed oil (a grapeseed oil infused with sun-dried tomato and herbs is a superb substitution)

2 Tbls butter

3/4 tsp sea salt

5-6 Tbls cold water

FILLING:

1 lb mozzarella, thinly sliced (if you're a cheese lover like me, you may want to increase this to 1 1/2 lbs)

1/4 cup kalamata olives, pitted and sliced

2 lbs ripe tomatoes, thinly sliced (I prefer roma/plum tomatoes, also delicious with heirloom or yellow tomatoes)

1 10 oz. bag baby spinach, washed thoroughly and blanched

fresh ground pepper

2 tsp fresh chopped oregano (or cilantro)

10-20 leaves fresh basil

2 Tbls grapeseed oil (again infused with sun-dried tomato and herbs boosts the flavors)

Directions:
SIMPLE PIE CRUST: (FEEL FREE TO SUBSTITUTE PRE-MADE CRUST)

Preheat oven to 400 degrees

Sift flour and salt into bowl. Add grapeseed oil and butter. Beat in mixer until particles are the size of small peas, about 30 seconds. Slowly add water, a tablespoon at a time, until particles are moistened. Use only enough water to make pastry form a ball.

Chill in refrigerator for 15 minutes.

Roll to 1/8 inch thickness between two sheets of waxed paper. Place pastry into pie plate or tart dish. Press firmly against bottom and sides. Trim and crimp edges. Pierce bottom of crust 15-20 times with fork. Bake until puffed and golden (about 15 minutes). Let cool

FILLING:

reduce oven to 350 degrees

The filling for this tart is going to be built in layers. I usually start by laying out a layer of mozzarella, followed by the spinach. Spread the spinach evenly . Place a layer of tomato slices, slightly overlapping them, over the spinach. On top of this another layer of cheese followed by basil. I love basil, especially with mozzarella, so I give it a good thorough coating of basil. Another layer of tomato and a final layer of mozzarella should pretty much fill things up. Top the tart off with the sliced olives, fresh ground pepper, and drizzle the grapeseed oil over the top. Feel free to add thinly sliced basil as well.

Place tart in oven, with foil underneath in case it leaks a bit, and bake for approximatley 30 minutes. Note: periodically check filling for excessive water – very ripe tomatoes will have a lot of water. If so, a baster or eyedropper works well to syphon off the excess.

Serve hot or cold. Serves 6


I have plenty more recipes to share and will (if requested to).

Deanna

[LordKAT]

Oh Deanna cook for me!!!! I'll bring the wine and companionship and an advocate to share with your mother.


Please!!!

I can't cook but love your recipe from what it seems it would taste like. You have a cook book? Share please, how to get?

[Janet_Girl]

Not your Mother's Tuna Casserole.

1 Package of creme cheese, plain.
1/2 cup milk.
1 stick of butter.
1/2 Cup sweet onion.  Visialias are better
3 Cups Cheddar Cheese, grated.
1 Cup Mozzarella Cheese, grated.
1 small block of smoked Gouda, grated.
( may substitute 1 Tsp Liquid Smoke for Gouda )
1 Large can Water-packed Tuna, drained.
1 Sleeve of Saltines, crushed.
1 Cup Parmesan Cheese.
3 Cups cooked egg noodles.

Preheat oven to 400^o. 

Over low heat, cook onions and 1/2 of the butter till translucent.  Add milk and creme cheese.  Cook till smooth.  Add tuna and blend.  Add Cheddar Cheese, Mozzarella Cheese and smoked Gouda allowing them to melt.  Continue to whip till very smooth, adding milk as needed. 

Pour cheese mixture into noodles and blend.  Once blended, pour in to a greased 13 x 9 pan.

Mix Saltines, the rest of the butter and Parmesan Cheese.  ( you may use Parmesan Cheese bread crumbs as a substitute )  Cover noodle mixture with Saltine mix.

Bake for 1 hour, or till brown.  Allow to set.

Guaranteed to go straight to the hips.

[LordKAT]

*Removes tuna form above recipe*

Delish

[Deanna_Renee]

Oh, LordKAT, I guess you are not a seafood eater? I was about to offer up some of the Mahi-Mahi Ceviche that I made last week while in Florida. I got my hands on some beautiful, very fresh fish from the Gulf (before the oil spill kills everything). Some Mahi-Mahi, Amberjack, Grouper, Cobi, and a few pieces of the most beautiful Yellowfin Tuna loin that I have seen in a good long while.

Perhaps I'll go and post the Ceviche anyways. The others can enjoy it, my Lord, you can just stick to the Tomato Tart for now.

Mahi-Mahi Ceviche



INGREDIENTS:

1 piece Mahi Mahi (approx. 8 oz), sliced very thin

1/2 red onion, sliced thinly

1 yellow bell pepper, diced

1 red bell pepper, diced

1 2-inch piece of seedless cucumber, diced

1 roma tomato, seeded and diced

2 Tbls fresh lime juice

2 Tbls fresh orange juice

2 tsp sugar

1/4 tsp sea salt

3 Tbls extra virgin olive oil

1 Tbls rice vinegar

1 tsp lime zest

1 tsp orange zest

1/2 seranno pepper, minced

2 cloves garlic, minced

1 tsp grated fresh ginger

2 Tbls culantro leaves, finely chopped

DIRECTIONS:

Combine Mahi-Mahi, onion, yellow and red peppers, cucumber, tomato, serrano, and culantro together and mix in a bowl. In a separate bowl whisk together lime juice, orange, juice, sugar, salt, oil, vinegar, zest, garlic and ginger till well incorporated and sugar and salt are dissolved. Pour marinating liquid over other ingredients and fold together gently till well coated. Cover and refrigerate for 30 minutes to 2 hours before serving. Fold together occasionally.

Spoon out into martini glasses or small bowls (the photo shows it served over Belgian Endive leaves on small plates). Serves 6 as an appetizer.

For this dish the fish is 'cooked' by the acids in the lime/orange juice and the vinegar. Very tender and delicious. Enjoy!

[LordKAT]

Thank you Deanna,

Truth to tell, I don't eat anything that is the flesh of an animal.

[Deanna_Renee]

Thank you Deanna,

Truth to tell, I don't eat anything that is the flesh of an animal.

Are you vegetarian or vegan? I'll have to keep that in mind for the next food offering.

[LordKAT]

I meant exactly as stated, eggs and cheese or other diary products are fine.

[justmeinoz]

Well LordKat you'll like this one. I did it tonight when my son and his girlfriend came over for dinner, as it is his birthday.

We had a Tandoori Chicken, courtesy of the supermarket ( you can leave this out, but I believe we were meant to eat animals, that's why they are made of meat) with steamed Basmati rice.  Mother-in-Laws secret is to wash the rice before cooking in lots of water until it runs clear. This stops it going 'gluggy',

Lentils with a few sprigs of thyme- put the lentils on a tray and pick out all the grit and discoloured ones. The best lentils unfortunately come from places that are a bit slack regards this.
Wash the same as the rice, put in a pot with about twice as much water and bring to the boil. Once they start to break up, reduce the heat and throw in a few sprigs of thyme, and simmer until the lentils are completely broken down.

Saute a finely chopped onion in a saucepan with a little oil, and a teaspoon (or more if you like it) of garlic. Add a 400mL (half-pint I think) can of coconut milk and bring to the boil.  Add 500g (1 pound) of washed spinach and once it has started to wilt, simmer covered on a low flame until it is done.

Enjoy!

[KaleisGood4U]

I call these PO Choc Chip Cookies, because the chocolate is on the inside, so they mail very well in the summer, and aren't crumbly.

Ingredients:

36 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES Brand Milk Chocolates with Almonds
1 cup (2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour

Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.

3. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes 3 dozen cookies.

[Jasmine.m]

My love of Key Lime Pie has been known to get me in trouble with the scale... I found this in a Weight Watchers book (I think)... It's super yum and mostly healthy!!

1 envelope unflavored gelatin
1/4 cup cold water
Sugar substitute equivalent to 1/3 cup sugar
1/3 cup lime juice
2 cartons (6 ounces each) fat-free lime yogurt
1 teaspoon grated lime peel
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 reduced-fat graham cracker crust (8 inches)
Lime slices

In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar-substitute and lime juice. Add yogurt and lime peel; mix well. Fold in whipped topping; spoon into crust. Cover and refrigerate for 8 hours or overnight. Garnish with lime slices if desired.
Yield: 8 servings

*Note - the recipe was tested with Splenda No Calorie Sweetener.

One piece: 226 calories, 6 g fat, 1 mg cholesterol, 130 mg sodium, 33 g carbohydrate, trace fiber, 7 g protein

[LordKAT]

Perhaps we need to publish and sell our own cook book and use the funds to 1, help pay for this site, 2) add one person a year with perhaps binders or starter clothes for you ladies.

I dream a lot. These recipes all look wonderful tho, I may gain wieght just looking at them.


@Justme  I have nothing against others eating meat, it just isn't for me for personal reasons.

[Deanna_Renee]

I have nothing against others eating meat, it just isn't for me for personal reasons.

Okay, being a picky nudge here, but is stock in or out? In other words chicken stock or beef stock. I'm just wondering since they are made from the flesh but not flesh. There are degrees of tolerance, just trying to gauge. Remember that I spent 15 years as a restaurant manager and had to deal with countless food tolerance issues. If I'm gonna feed ya' gotta know what to give ya'. Ya know?

Deanna

Oh, and by the way. Unless it is a substantial enough cookbook and properly marketed (i.e. famous chef) then it is unlikely that the sales would generate enough to buy much more than a pair of socks per year.

[LordKAT]

$110 USD can make a dent in a binder or breast forms or such.

No flavorings, stock, added fats for flavor or even a touch of bacon for flavor.  I have heard many try to trick me with this and have fun when I left them to clean the puke.

I always thought that KFC stunk to high heaven and wondered how they could allow one to be in a town that hates the smell of a paper mill or slaughter house as it is 10x worse. I found out only recently that people like that smell.


I would gag from it, any pork is also offensive smelling, same with turtle and a number of others, Some I can tolerate to a point, like beef that is buried in the odors of spices and such.


Hmmm, that may be TMI. If so, I apologize. I usually try to eat around things and avoid the subject. It has led to as much harassment as transitioning.

[Deanna_Renee]

I have allergies to nuts, like almonds, hazelnut and coconut, so I can fully understand the feeling of being nauseated by the smells of the things that cause various biological obscenities. There are many foodservice smells that will turn my stomach in no time flat. Slightly old fry oil to name one.

Let me see what I have in my arsenal that would entice your pallet.

Deanna

[Eva Marie]

Easy chicken on the grill. We have this all of the time and it is a family favorite, and is trivially easy to make.

You need a bottle (maybe more) of wishbone Italian dressing, and a shaker of mccormick rotisserie chicken seasoning. And a big cup of water to control flare ups.

Trim chicken, and place into a ziplock with dressing. 4 hours minimum, but overnight is better.

Heat grill to medium heat, and put chicken on lower burner. Have extra Italian dressing available. I like to mix mesquite and hickory woods for extra flavor. Use whatever you prefer.

Cook chicken until you begin to get grill marks. Start basting chicken with italian dressing and a brush now. Turn frequently to avoid burning. Sometimes i'll use the top rack for this.

Keep basting often. Too much baste is just about right 

When chicken is done, liberally apply rotisserie seasoning to both sides, while still on the grill.

Pull chicken off onto a plate, and drizzle with italian dressing (the seasoning tends to dry the chicken). Let stand for 10 minutes.

Serve with baked potatoes.

Warning: this will make a mess of your grill, but it is tasty!

[Julie Marie]

I've tried a lot of guacamole recipes but this one by Rachael Ray is the best:
Ingredients

    * 2 ripe small Hass avocados
    * 1 lemon, juiced
    * 1 large clove garlic, minced
    * 1 jalapeno, seeded and finely chopped
    * 1 small plum tomato, seeded and finely chopped
    * 1/2 small yellow skinned onion, finely chopped
    * 1 teaspoon coarse salt
    * Blue corn tortilla chips, for dipping

Directions

Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

The lemon (in place of lime) is an important change that helps bring out the flavor so well.

You can either grate the garlic with zester or chop it finely then add a dash of Kosher salt and mash it with the side of a knife.  I always do the latter.

I'm not a fan of blue corn chips so I use El Milagro corn chips.  They are thick enough to dip with and come in either triangles or strips.

[V M]

Thank you Julie

I've been wanting to make some guacamole but hadn't looked any recipes up yet

Mmmmmm guacamole... Yum Yum 

[LordKAT]

Love guacamole, (just can't spell). don't tell my doc but I'm trying this one.