$25 FREE CASH Contest CLOSED TOP CHEF Winner announced!

Posted:23.04.2007, 13:52

parogis (hungarian)
boil potatoes untill soft add american cheese to potatoes and mash.
make dough.flour water and egg.roll out as thin as possible. cut into squares add spoonful of potatoe and cheese mixture on to each square of dough fold dough into a triangle. add the triangles to boiling water untill dough floats to top.remove from water add butter salt and pepper.this is a family recipe.some people also fry in butter after boiling.my family does not.

Posted:23.04.2007, 15:03

GREEN TOMATO CAKE

INGREDIENTS:
2 1/4 cups sugar
1 cup melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)
PREPARATION:
Preheat oven to 350°. In mixing bowl, beat sugar, shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking soda, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.
Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean.

Serves 12.

Posted:23.04.2007, 15:06

SALAMI

5 pounds Lean Ground Beef

1/4 cup water

5 teaspoons Morton Tender Quick Salt

2 1/2 teaspoons Coarse Black Pepper

2 1/2 teaspoons Garlic Salt

1 Tablespoon Dry Mustard

1 teaspoon Liquid Smoke

Mix all seasonings in the 1/4 cup water. Pour the liquid mixture into a large bowl in which the Lean Ground Beef has been placed. Using a potato masher or your hands, knead the meat to mix the seasonings thru it.

Place the meat in a ziplock bag or covered bowl. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan on which you have sprayed a nonstick product such as Pam. Bake 4 hours at 180 degrees. Turn rolls 3 times during baking. Salami may be cooked longer it you wish it to be firmer.

Remove from oven and let cool on a rack until salami rolls have cooled. Wrap in an airtight container and refrigerate until ready to serve. Slice thinly and serve proudly.

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Posted:23.04.2007, 15:08

Chicken Wing Appetizers

3 pounds small chicken wings, about 15

1/2 cup brown sugar

3 Tablespoons cornstarch

1 teaspoon salt

1 teaspoon ground ginger, or 1 Tablespoon grated fresh ginger

1/2 teaspoon black pepper

3/4 cup water

Juice of 2 lemons

1/4 cup soy sauce

1-1/2 teaspoons dry mustard

Preheat oven to 400 degrees. Place aluminum foil over a broiler pan and grease it lightly.

Remove the tips from the chicken wings (you can freeze these to use for making chicken broth). Cut each wing in half by cutting through the joint with a sharp knife. Wash the chicken piece under cold, running water. Place the chicken wings in a single layer on the prepared pan and place the pan in the center of your oven. Bake for 30 minutes, turning once.

While chicken is baking, mix together the sugar, cornstarch, salt, and spices in a small saucepan. Add the water, lemon juice and soy sauce. Cook this mixture, stirring very often over medium high heat until mixture thickens and turns transparent.

Either dip the chicken wings into the sauce, or brush the sauce on the wings. Return the wings to the oven and continue baking, brushing the sauce on or dipping the sauce one more time, for 40 minutes.

Remove from the oven and serve hot.

You can also use this recipe for a main meat dish. You can also use other chicken parts as well, just be sure to add time on for thicker pieces.

Posted:23.04.2007, 15:25

Here is one for ENCHILADAS.

It's really easy and quick, though it seems like it has a lot of steps. Add or omit ingredients to personalize the taste.

1-2 pounds ground meat
Velveeta loaf (I like the Queso Blanco because it's spicy)
1 package shredded cheese - I use the Mexican blend
1 package Taco seasoning
1 package white corn tortillas (18-24 count)
1 can Ro-tel
1/4 c diced onion
1 large can or 2 small cans red enchilada sauce

Put ground meat, diced onions, and taco seasoning in a pot (the type you boil spaghetti in) and cook until meat is done. While the meat is cooking, cut velveeta in half lengthwise, then slice into rectangular slices.
When the meat is done, remove from heat. Drain well. Put the drained meat back into the pot and return to low heat. Add can of UNDRAINED Ro-Tel and enchilada sauce. Allow it to heat, about 1 minute.

Get a tortilla, dip it directly into the pan, allowing the enchilada sauce to coat the tortilla. This will keep it from cracking. Using a slotted spoon, add meat to the center of the tortilla, add a velveeta rectangle of cheese, roll and place in a baking pan with the tortilla edges down. Repeat until the pan is full. You can then pour excess sauce over top of enchiladas, sprinkle shredded cheese (as much as you want) on top, and bake in a 350-375 degree oven until cheese is melted and bubbling.

This usually makes two pans for me - Do not bake one, allow it to cool completely, then cover and freeze. When ready to serve, take it out of the freezer and allow it to thaw, then bake. Or, you can half the ingredients and make just one pan. It's actually extremely easy, filling, and delicious! Mine is covered in cheese because we love cheese! You can also do it using shredded chicken and green enchilada sauce, with white Mexican cheese.

Posted:23.04.2007, 18:48

VEGETARIAN LASAGNA

Sauce:

2 Tablespoons olive oil

2 cups fresh mushrooms, washed and thinly sliced

4 cloves garlic, peeled and finely minced

1 large onion, peeled and chopped

1-1/2 teaspoons Oregano

2 teaspoons salt

1-16 ounce can tomatoes cut into small pieces, undrained

1-16 ounce can tomato sauce

2 teaspoons sugar

Turn your oven to 350 degrees. placing rack in center of the oven. Brown together the mushrooms, onions, garlic, Oregano, and saft. Drain excess fat. Add tomatoes, tomato sauce, and sugar. Simmer for 30 minutes, stirring occasionally.

Cheese Filling:

2 cups Ricotta Cheese OR Cream Style Cottage Cheese

2 eggs, slightly beaten

1/4 teaspoon Nutmeg

Mix together ingredients and set aside for later.

Vegetable Filling:

2 Tablespoons olive oil
3 cloves garlic, peeled and minced
4 cups fresh mushrooms, washed and thinly sliced
2 10-ounce packages frozen, chopped spinach, THAWED and DRAINED

1 teaspoon salt

Heat the olive oil in a heavy skillet over medium high heat, add garlic and mushrooms and saute until mushrooms begin to get limp. Add prepared spinach and salt, and stir just until spinach is heated throughout. Remove from heat and set aside

Lasagna Noodles:

12 Lasagna Noodles cooked according to package directions (I always like to cook a couple extra) Cheeses for Topping:

2 cups grated Mozzarella Cheese

1 cup grated Parmesan Cheese

Grated Cheddar Cheese (Optional)

While preparing the sauce, you will want to prepare the Lasagna Noodles according to package directions.

While the sauce is simmering, mix the cheese, eggs, and Nutmeg together and set aside. Grate the Mozzarella and Parmesan cheeses (and Cheddar Cheese if you like) and mix together and set aside.

Into a greased 9X13 rectangular pan, place 4 of the cooked Lasagna Noodles. Spread 1/2 of the cheese filling and 1/2 the vegetable filling over the noodles. Distribute about 1/2 of the sauce over this. Using about 1/3 of the grated cheese, spread this over the sauce. Layer another 4 Lasagna Noodles on top of this and repeat the process of layering. Place the last 4 noodles on top and sprinkle the remaining cheese over the top.

Place on center rack in oven and bake for about 40 minutes. Remove from oven, let set for about 5 to 10 minutes. Serve hot with a nice salad and thick slices of garlic bread (recipe included below). Serves 8 to 10 people.

Garlic Bread

1 loaf thickly sliced Sourdough or French

1 stick butter, melted

1 teaspoon garlic salt OR 2 cloves finely minced plus 1/2 teaspoon salt 1/2 teaspoon salt

1/2 teaspoon Paprika

Melt butter and add garlic salt OR garlic and salt and Paprika. Place sliced bread on a sheet of foil large enough to wrap the whole loaf of bread. Using a pastry brush, dab butter mixture on each slice of bread. Wrap bread in foil and place in 350 degree oven for about 10 to 15 minutes. Serve hot, serves 8-10 people.

Posted:23.04.2007, 19:58

here's one that i made up myself. SPICEY CHICKEN CASSEROLE. very simple, 4 to 6 boneless chicken breast, 2 can cream mushroom soup, 1 package of bowtie noodles(or any noodle you perfer), salt and pepper, a few dashes of texas pete( to your taste) i like it very hot, sprinkle with crushed up crutons, plain works well. boil noodles for 9 minutes, add after you have browned the chicken. put chicken in pan first, add mushroom soup and noodles and all the other ingredients. top off with crutons, bake at 350 for 45 minutes to i hour. it is soooooooooo gooooooooood!

Posted:23.04.2007, 20:42

HOT AND SPICY WINGS
2 small jalepeno peppers
1/2 teaspoon garlic salt
1 can diced or stewed tomatoes
4 tabelspoons of hot sauce
Mix all ingredients in a blender until blended well, then put the sauce in a large ziplock baggie, put in about 24 chicken wings and let marinate in the fridge for 24 hours then deep fry wings Caution...........they are HOT !!!!!!

Posted:23.04.2007, 23:04

SAUERKRAUT CASSEROLE

Very Tasty!!

1 pound bulk pork or beef sausage, cooked and crumbled, OR small links left whole, OR large links cut up into chunks OR
use no meat at all

3 cups sauerkraut, rinsed and drained well

1 recipe of mashed potatoes for 4 people

2 cups grated cheese

Turn your oven to 350 degrees. Prepare your potatoes and your meat. Rise and drain your sauerkraut. Grate your cheese.

Butter a 9x13 pan or pyrex dish very generously. Spread 1/2 of the mashed potatoes into the pan. Spread 1/2 the sauerkraut on top of the potatoes. Place the remaining mashed potatoes on top of the sauerkraut, then add the remaining sauerkraut. Layer the meat on top of this. Evenly distribute the cheese over the meat.

Bake at 350 degrees for 35 to 40 minutes. Serve hot.

Posted:24.04.2007, 00:17

great party dip
2 packages cream cheese
1 pack of salad shrimp
2 to 3 green onions diced
bacon bits as much as u want to add
alittle garlic salt
mix all together chill take out before serve to soften up serve with crackers
Great dip all my kids even love it, and its fast too

Posted:24.04.2007, 18:32

CoraBets, Have you ever thought of opening up a little restaurant??? You have alot of great recipes.... Nerak1, The dip sounds great gonna try that one out, hubby loves shrimp & dip....

We need more drink recipes!!!!!!!LOL

Posted:24.04.2007, 20:42

Mexican Spinach Dip

1 pkg chopped spinach (drained)
1 pkg cream cheese (softened)
1 small block Velveeta (cut into cubes)
1 pkg shredded cheese
1 roll Jimmy Dean breakfast sausage
1 can Ro-tel (undrained)

Brown sausage. While meat is cooking, mix cream cheese, Ro-tel, spinach, and Velveeta in a large bowl. Sitr in half pkg of shredded cheese. Mix in cooked sausage then pour into bakikng dish. Top with remaing cheese.

Bake in 350 degree oven until cheese is melted and bubbling. Serve hot with crackers, tortilla chips, or eat it with a fork. For variety, try using the flavored breakfast sausage (maple, sage, etc.).

This dip is fast and easy to make...and...Everyone loves this dip - even the kids!

Posted:24.04.2007, 20:49

Pink Panties (I swear I did not make up the name!!)

1 can frozen pink lemonade mix
1 tub whipped cream
1 cup clear rum
2-3 cups of ice

Mix pink lemonade, rum, and 2/3 of whipped cream in blender with ice until slushy. Top with a little whipped cream and enjoy.

For variety, use flavored rum - vanilla is yummy!!! And, uh, I put slightly more than a cup of rum!

Posted:24.04.2007, 21:26

Posted:24.04.2007, 21:32

here goes my turn!

Green Curry

1lb chicken breast
1 can cocconut milk
1 can chicken broth
1 8 oz can bamboo shoots
1 4 oz can green curry paste
3/4 cup fresh basil
2 yellow onions chopped
3 cloves of garlic minced
zest of 2 limes
3 or so tbps of olive oil

put olive oil in pan, heat up, put in onions and garlic, let it cook thru, then put chicken breast in chopped, cook chicken till brown on outside, add cocconut milk, let it simmer for about 5-7 minutes, add chicken stock, add green curry paste, work it in till well blended, drain bamboo shoots and add to mixture, after it simmers for about 5 mins then add basil chopped finely, add lime zest at same time, let cook for 5-10 mins on med. to low heat

serve with jasmine rice and enjoy!!

Hope everyone enjoys the recipe!!

$25 FREE CASH Contest CLOSED *TOP CHEF* Winner announced!

$25 FREE CASH Contest CLOSED TOP CHEF Winner announced!