What is your favorite recipe?

[Suzie Q]

I have an idea that I need your help on.

I love to cook and I was wanting to know if any of you would be interested in posting your favorite dishes and if you want the recipe for that dish, send the person a pm and they could email you the recipe.

Maybe if we have enough good recipes together, we could publish our own Nitromater cookbook and sell it and donate the money to DRAW. I bet there is someone out there (in Aksarben perhaps?) that could help us with the publishing part!!!

I made Beef Roulades last night in the crock pot and it was wonderful waking up to the smell of awesome food! I can't wait for lunchtime!!! Terry Larsen is going to be making them this weekend an I am sure he will be happy to report back to you!

 

[murf]

Mac & Cheese

7 cups water
3 cups uncooked mac elbows
1 tbs salt
1 stick butter
1 12oz can evaporated milk
3 eggs
1 lb Velveeta cheese, cubed
10-12 oz sliced block sharp cheddar cheese
Paprika


Bring water, butter, and salt to a boil. Add elbows and boil for 10 mins. Remove from heat. DO NOT DRAIN. Add cubed Velveeta cheese and mix well until cheese has melted and blended thoroughly. Allow to cool somewhat. Beat 3 eggs well and add evaporated milk to eggs. Stir to blend and add to mac. Blend well and allow to cool some more. Pour mac and cheese into a 9x13 buttered baking dish or disposable aluminum half pan. Cover with sliced sharp cheddar and sprinkle with Paprika. Place dish in 375* oven for approx. 45 mins. or until bubbly and golden brown. Allow to rest about 20 mins. before serving.

 

[Suzie Q]

yum! that sounds great!!!

 

[d'kid]

Suzie Q...
Will post a couple this evening...
Coffee Cake
Dad's Fried Rice... (feeds me and the youngest or 15 guests)
Dad's Brownies.. Not the Alice B. Tokless recipe...

d'kid

 

[Suzie Q]

cool! thanks Karl, those sound great!

 

[Suzie Q]

Here is what I just had for lunch and it was awesome!!!

Beef Roulades



4 TOP ROUND STEAKS, POUNDED TO 1/4 INCH THICK
DIJON MUSTARD (OR ANY KIND OF GRAINY MUSTARD YOU LIKE)
BACON
1 ONION CHOPPED FINE
DILL PICKLE SPEARS
SALT, PEPPER
1 CAN OF STEWED TOMATOES
1 CAN OF BEEF BROTH
MUSHROOMS (EITHER CANNED OR FRESH)
FEEL FREE TO ADD ANY KIND OF HERBS YOU WANT TO THE CROCK POT
UNCLE BEN’S RICE, 4 SERVINGS

LAY OUT THE STEAKS, SPREAD THE MUSTARD ON THE ENTIRE PIECE
LAY OUT THE STRIPS OF BACON TO COVER THE PIECE OF MEAT
SPRINKLE ONION ON THE PIECE OF MEAT
SPRINKLE WITH SALT & PEPPER
LAY THE DILL PICKLE ON THE PIECE OF MEAT AND ROLL UP (STARTING AT THE PICKLE END OF THE MEAT). SECURE WITH EITHER TOOTHPICKS OR BUTCHERS STRING.

PLACE IN A HOT SKILLET WITH SOME OLIVE OIL AND BROWN ALL SIDES. TRANSFER TO THE CROCK POT AND POUR STEWED TOMATO, MUSHROOMS AND BEEF BROTH OVER THE TOP AND COOK ON THE LOWEST SETTING FOR AT LEAST 4-6 HOURS. YOU WILL KNOW WHEN THEY ARE DONE!

SERVE OVER RICE!

 

[PJ]

make my own spagheti sauce (no real italian ever buys preggo or rague or whatever their names are )

sadly though no written recipe, its all in the moment, a pinch of this, a dash of that

 

["Dr. Dirt"]

Green Chili Enchilada Casserole
It's the cheater's way without deep frying & rolling real enchiladas where it's simple, quick and tasty!

Brown a couple lbs. of lean hamburger with two large chopped sweet onions in large frying pan. Add garlic salt to taste.

Pour small amount of green chili enchilada sauce in the bottom of a large, deep casserole pan. Lay one layer of corn tortillas in the sauce then place one layer of browned beef, one layer of shredded cheese (preferably sharp cheddar) then sprinkle chopped green chilies over that. Cover the layers with generous amount of sauce then repeat layering until you fill the pan or run out of ingredients. Top the entire casserole with shredded cheese and black pitted olives then bake for 40 minutes at 375 degrees.

It's basic but we seldom have any leftovers for some reason?

 

[Suzie Q]

Bobby, I am making your recipe TONIGHT!!! That is right up my alley!!! Thanks!

You know, the question that we all hate "what's for dinner?" will be answered here!

 

[Paul]

Green Chili Enchilada Casserole
It's the cheater's way without deep frying & rolling real enchiladas where it's simple, quick and tasty!

Brown a couple lbs. of lean hamburger with two large chopped sweet onions in large frying pan. Add garlic salt to taste.

Pour small amount of green chili enchilada sauce in the bottom of a large, deep casserole pan. Lay one layer of corn tortillas in the sauce then place one layer of browned beef, one layer of shredded cheese (preferably sharp cheddar) then sprinkle chopped green chilies over that. Cover the layers with generous amount of sauce then repeat layering until you fill the pan or run out of ingredients. Top the entire casserole with shredded cheese and black pitted olives then bake for 40 minutes at 375 degrees.

It's basic but we seldom have any leftovers for some reason?

This sounds good. I need to give this to my wife to make for me since I am not allowed in the kitchen.

 

[Terry]

Suzie Q...
Will post a couple this evening...
Coffee Cake
Dad's Fried Rice... (feeds me and the youngest or 15 guests)
Dad's Brownies.. Not the Alice B. Tokless recipe...

d'kid

Sounds great Karl! Bummer about the Brownie recipe, though. That brings back some somewhat foggy memories....aw, never mind!

 

[Terry]

Green Chili Enchilada Casserole
It's the cheater's way without deep frying & rolling real enchiladas where it's simple, quick and tasty!

Brown a couple lbs. of lean hamburger with two large chopped sweet onions in large frying pan. Add garlic salt to taste.

Pour small amount of green chili enchilada sauce in the bottom of a large, deep casserole pan. Lay one layer of corn tortillas in the sauce then place one layer of browned beef, one layer of shredded cheese (preferably sharp cheddar) then sprinkle chopped green chilies over that. Cover the layers with generous amount of sauce then repeat layering until you fill the pan or run out of ingredients. Top the entire casserole with shredded cheese and black pitted olives then bake for 40 minutes at 375 degrees.



It's basic but we seldom have any leftovers for some reason?

Sounds great Bobby! Simple enough an old Super Gas racer can probably handle it! and I think I have everything needed already to make it this weekend. I'll let you know how it turns out. By the way, finally visited the wannabe website. It's great! I do web design in my job, so if you have any questions about further development, let me know--ya never know, I might get lucky and be able to help you out!

 

[Jenn]

Enchilada Casserole--No chile version
I edited Bobby's post, cuz it's similar

Bake chicken with fresh chopped garlic and crushed black pepper (or the stuff that comes in the tin) sprinkled on top, wrap in alumnim to bake, keeps the juices in. Let cool and shred.

Cook cream of chicken with a dash of garlic salt or powder.

Pour small amount of prepared cream of chicken soup in the bottom of a large, deep casserole pan. Lay one layer of corn tortillas in the sauce then place one layer of chicken beef, one layer of shredded cheese I use the fiesta blend then layer with cream of chicken. Cover the layers with generous amount of soup then repeat layering until you fill the pan or run out of ingredients. Top the entire casserole with shredded cheese a little bit of leftover chicken.

Who ever wants chile can pour red or green over it.

 

[Bowtie]

Crown and Coke!!

 

[Suzie Q]

Crown and Coke!!

Amen to that!!! That is my favorite too!!!

 

[Jenn]

Maple Salmon (I've tried it substituting salmon for chicken too comes out pretty good. )
I never measure, just throw this and that in.
Maple Syrup enough to cover the salmon
Fresh cherries, pitted and diced
White pepper and salt to taste.
Butter

Get a piece of aluminum foil, about twice as long as the pan you are baking it in. Butter the bottom, rinse the salmon, pat dry and put it in the foil. Pepper and salt, then spinkle cherries on top, pour syrup generously over the top of the salmon, wrap up and bake checking it till the fish flakes off.

Wrapping it helps keep the juices in and makes less of a mess.

 

[Suzie Q]

ooooohhh Jenn, that looks really good too!

 

[Angus]

Fire and meat

combine fire and meat

goes well with cold Budweiser

 

[Jenn]

ooooohhh Jenn, that looks really good too!

Sorry about not having precise measurements. I love to cook, great thread.

Surprise Baked Taters

Take large taters designed for baking and boil for about 3 minutes. Cut a hole in the ends and save the ends, hollow it through. Stuff the hollow part with a bit of butter mushrooms, cooked bacon, onions, garlic etc, what ever you want. Plug back up with the ends. Butter the outside of the skin and season with salt and pepper, wrap up with aluminum and throw in the grill for a while.

 

[Jenn]

GGRRR Suzie, this is driving me nuts.

One shot of bourbon, drink it before you start, chase it with honey.

Take about a cup of bourbon (I've used brandy in a pinch)
Half a cup of honey
squirt of lemon
Dollop of mustard, not the yellow yellow kind, the golden brown kind.
Your favorite steak sauce (I use A-1)

Mix it all up, have another shot, put in a flat dish with well marbled steaks. Cover. Let it set overnight, flipping if you think about it. Next morning, fry them with eggs and it's a great steak and egg breaky.