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The Revitalized Recipe Thread!

Discussion in 'General Discussion' started by Leigh, Jul 11, 2005.

  1. Leigh


    Feb 19, 2005
    **Note - this thread was started in 2005, however, per a request from one of our members, other, more recent threads pertaining to recipes were merged with the original.

    I'm a foodie. There, I said it. Some of you may already know it, but it's nice to get it out in the open.

    I love everything about food. I love the smell, the taste, the texture, the colors. I love to cook. I love to watch people cook. I love to read about people cooking. I have more cookbooks than I could ever possibly begin to use. But I still love to buy them and I love to receive them as gifts. When I go on vacation I always buy a local cookbook from the area we visited. It's just my thing...everyone's got a thing...that's mine. :) 

    Why am I telling you this, you ask??? Well, we get to know each other through conversation and through photography every day. But I thought it might be interesting to get to know each other through what we eat...we are a multi-national group here so I'm excited at the prospect of some really tasty recipes!

    So here goes....Post your favorite recipe, or as in my case, a recipe everyone knows you for. This is my lasagne recipe...My mother started it and I tweaked it...I made it for Patrick and then not long after he proposed!!! Hmmmm.....


    4-6 tablespoons olive oil
    1 pound lean ground beef
    4-8 cloves chopped/minced garlic (FRESH!!!, ALWAYS FRESH)
    1 large yellow onion (coarsely chopped)
    1 small can tomato paste
    2 cans (12-16 oz each) crushed tomatoes
    1 can (12-16 oz) tomato sauce
    2-3 teaspoons dried oregano
    1-2 teaspoons dried basil
    2 teaspoons dried rosemary (this is the secret....most people don't think to
    put it in)
    salt and pepper to taste (about 1-2 tsp each)
    1 large container low fat cottage cheese
    1.5-2 pounds shredded mozzerella (use as much or as little as you like...i use
    parmesan cheese to sprinkle on top
    1 large package of lasagne noodles

    1) heat olive oil in large pot
    2) add onion and garlic, saute until onions go tanslucent
    3) add ground beef and cook until just cooked (don't cook it dry), drain if
    you like
    4) add tomato paste and stir until meat is coated
    5) pour in tomato sauce and crushed tomatoes
    6) add in the salt and pepper and taste....if it needs more, wait
    7) let this simmer until it starts to thicken, but stir occasionally so it doesn't stick (about 20 minutes)
    8 ) now add your spices and cook another 10 minutes, then taste
    9) if it still needs salt....add about a half teaspoon or so. (the reason to not over-salt is that the cheeses have salt)
    10) okay.....turn off your sauce and cook your noodles about half
    way, just until they are flexible....this makes them easier to work with,o otherwise they fall apart when
    you pick them up. drain them well.
    11) now, some sauce in the bottom of the pan, just enough to coat the bottom
    12) make a layer of noodles, top w/ sauce, cottage cheese and mozzerella
    13) repeat until pan is just about full, then sprinkle w/ parmesan cheese
    14) you may have left over sauce.....it freezes well in a airtight container
    15) bake at 350 degrees for about 45 minutes to an hour (the top should be
    browned and bubbling)
    cool slightly and serve w/galic bread.
    Last edited by a moderator: Oct 28, 2012
  2. Oh Leigh, I can give a FANTASTIC GREEK RECIPE "FANTASTIKI ELLINIKI SINTAGI" on how to make a wonderful sea-bream with tomatos and celery served on basmati rice... yiammy
  3. Gale


    Jan 26, 2005
    Viera Fl
    I love fooooooooooood

    All kinds of food.

    Panos, lets see some greek recipes.

    I haven't cooked in so long I forgot. I did have a restaurant once. Italian, American. Hummmmmmmm

    Lasagana was one of my specialties.

    Yummy subject leigh :>)) Gee was that a pun of some sort :>))))))) nawwww
  4. Leigh


    Feb 19, 2005
    Okay Panos and Gale...you can't tease me and say you have yummy recipes, you have to actually post them!
  5. Gale


    Jan 26, 2005
    Viera Fl

    I told you I forgot. !!!!!!! Been wayyyyyyy to long ago.
  6. Ken-L

    Ken-L Guest

    Ken's Hummus

    This is for people who (like me) never liked hummus. One of our best caterers (and restaurant) here asked me if they could put this on their menu.

    Ken’s Hummus

    • 2-Cans Chickpeas (Garbanzo)
      Juice of 1/2 Lemon
      1/2-Cup Extra Light Olive Oil
      2-tspn Paprika
      1-Tbsp Ground Cumin
      1-tspn Salt
      1/2-Tspn Garlic Powder
      2/3-Cup Roasted Tahini
      2/3-Cup Water (as needed)
      Pinch Cayenne Pepper
      2-Tbsp Cilantro (Dry)
      1-Tbsp Parsley (Dry)
    Rinse Garbanzo Beans.
    Put everything EXCEPT Cilantro & Parsley in food processor.
    Process until smooth.
    Add Cilantro & Parsley and blend just until mixed.
  7. Sea bream with celery

    * 4, 1 pound open-sea gilt-head or other bream
    * 600 grams celery
    * juice of 2 lemons
    * 1/2 teaspoon arrowroot
    * 4 fresh tomato
    * "roughly-cut" sea salt
    * freshly ground pepper
    * I packet of UB Basmati rice

    Wash the fish and sprinkle them with salt and pepper and the juice of one lemon.
    Let stand for one hour or so on a rack to absorb the flavors.

    Cut the celery into rounds about 4 cm long and parboil them in 500 ml (2 cups) of lightly salted water for 3-4 minutes.

    Cut the tomato in medium round slices.

    Place the fish on top of the tomatos slices and celery, dust with arrowroot, shake the pan to distribute the thickener, bring to a boil and after 1-2 minutes, cover and cook for 12-14 minutes.

    Add the juice of the second lemon, stirring gently, sprinkle with lots of pepper, boil for another 2 minutes and serve.

    The Basmati is very easy to make, just steam it for 4 minutes...

  8. ...and for dessert...

    Milk Pie (Galactoboureko)

    * 6-8 eggs
    * 1 cup sugar
    * 1 ½ cups fine semolina, cream of wheat or rice flour
    * 7 cups milk
    * grated lemon peel
    * 3 tablespoons butter
    * 1 ½ lb filo pastry sheets
    * 3/4 cup melted butter

    For the syrup:
    * 2 cups sugar
    * 1 cup water
    * 1 tablespoon lemon juice

    Beat the eggs with the sugar until thick.

    Add semolina, milk and flavouring.

    Cook over a low heat until mixture thickens stirring continuously.

    Remove from heat.

    Add 3 tablespoons butter.

    Butter a baking pan 9 X 12 X 2 inches and spread 2/3 of pastry sheets, brushing each sheet with melted butter.

    The edges of the pastry sheets should exceed the top of the pan.

    Spread milk mixture over the pastry sheets and turn in the edges of the sheets over the cream.

    Cover with remaining pastry sheets, brushing each with melted butter.

    Pour any remaining butter over top.

    Cut through the first 3 sheets in 3-inch squares and sprinkle with water.

    Bake in a moderate oven for 45 minutes.

    Syrup preparation:
    Boil sugar, water and lemon juice for 5 minutes.
    Pour lukewarm syrup over the Galactoboureko (Milk Pie).
    Allow cooling before serving.

    Galacto=made of Milk
  9. BBQ Bean Extravaganza

    I don't cook often but once in awhile I get the urge. This is a recipe I like to use.

    Title: BBQ Bean Extravaganza

    This is a great recipe using a slow cooker. We loved it and it has lasted over four meals. It serves 12 but keeps well in the refrigerator.

    1 can (48 oz.) baked beans
    1 can each (14 oz. each) red kidney beans and butter beans
    8 oz. sliced bacon, cut into small pieces
    1 cup ketchup
    1/2 cup chopped onions
    1/2 cup packed brown sugar
    3 Tbsp. cider vinegar

    Mix all ingredients in a 3 - 4 qt. slow-cooker. Cook on low 4 to 6 hours.

    Number Of Servings:Twelve

    Preparation Time:Approx. 15 min.
  10. PJohnP


    Feb 5, 2005
    Re: Friends, Romans, countrymen, lend me your....recipes...

    Leigh :

    Hurm. Well, I'm a cook myself (among a few other things), so I can't in any way disagree with you about food. But.......

    Give out my recipes on an open forum ?

    Surely, you must be jesting.

    Well, you and Patrick will have to visit and I'll cook.

    Bring an appetite each, maybe two.

    John P.
  11. Larry Gleason

    Larry Gleason

    Jan 26, 2005
    I'll bite.

    Mexican Cornbread

    Mix and set batter aside

    1 cup yellow corn meal
    2 eggs well beaten
    ½ teaspoon soda
    1 cup milk
    1 can cream corn (15 oz)
    ½ cup bacon dripping


    Saute 1 lb ground meat, drain
    1 large onion, chopped
    ½ lb shredded cheddar cheese
    Jalepene chopped

    Grease large cast iron skillet. Sprinkle with corn meal & brown. Pour in ½ of batter, add meat mixture. Cover with remaining batter.

    Bake at 350 degrees for 45 minutes.
  12. PGB


    Jan 25, 2005
    Killer Grilled Cheese

    2 slices bread
    1 slice velveeta flat cheese
    1/2 stick of butter

    Place 1/2 stick butter in pan and heat
    place slice of bread on butter
    place cheese on bread
    place other slice of bread on top

    Flip when bottom slice of bread is brown, and take out of pan when other slice is brown.

    Next, eat and have a heart attack.

    Yummy :) 
  13. Chris101


    Feb 2, 2005
    :)  :)  Patrick! That is my kind of cooking! :)  :) 
  14. PGB


    Jan 25, 2005
    Re: Friends, Romans, countrymen, lend me your....recipes...

    Where are you? ROAD TRIP!!!
  15. PGB


    Jan 25, 2005
    You betcha! They are really good. My other specialty is New York Strip steak. Its really easy.

    Marinate in Dales steak marinade for 4-5 hours, sear and serve.
  16. Ripped this one out of a Delia Smith recipe book, but it is simply superb :

    Recipe - Thai Coconut Curry

    1 green chilli - de-seeded and roughly chopped
    1 small onion
    3 gloves garlic - chopped
    2 oz fresh coriander leaves
    2 tsp Thai Fish Sauce
    1/4 tsp ground Turmeric
    1 stalk Lemon Grass - roughly chopped
    Grated rind & juice 1 lime
    2 tsp castar sugar
    1/2 oz fresh ginger - roughly chopped

    Combine all above in processor until smooth

    4 skinned chicken breasts
    1 tbsp groundnut oil
    17 floz chicken stock
    14 floz / 400ml can coconut milk
    fresh Coriander to garnish

    Cut chicken into small pieces and season.
    Heat oil in pan and gently fry chicken for 5 minutes.
    Put stock and curry paste (above blend) in seperate pan and bring to boil.
    Cook uncovered for 15-20 minutes until most liquid has evaporated.
    Add chicken and coconut milk, cook for about 20 minutes until chicken is tender.
    serve with rice/noodles and garnish with fresh coriander - and cold beer.

  17. Leigh


    Feb 19, 2005
    These are great recipes you guys!!! Keep them coming!
  18. TheKO


    May 3, 2005
    Tampa, FL
    My favorite food receipt - Case of Corona, chips and salsa...
  19. Iliah


    Jan 29, 2005
    Tzatziki - helps in hang-over :) 
    2 cups of plain yogurt
    2 large grated cucumbers
    1 tablespoon of minced garlic
    1 tablespoon of white vinegar
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