Recipes

[lhczth]

This is a thread for people to post their recipes.

Admin

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[triordan]

people or animal ??

[JeanKBBMMMAAN]

Made with people or made with animals?



Thank you, I'll be here all week...

Ah, I was hoping someone would ask (because I did as well)!

Okay, sorry. For people. In fact, there are some for people recipes I think that could be fished out the dog recipe section.

[DSudd]

Jean I asked also, now we gotta transfer all the recipes from the other threads.

[JeanKBBMMMAAN]

I'm in here eating popcorn because there's no recipes here!

Hey now...what's this...

[Shandril2]

<span style="color: #339999">Cindy's Warm Pasta Salad
What you’ll need:
(this is all according to taste of course ~ just make sure you have lots of ingredients!)

Sun dried tomatoes
Olives (black or green)
Two bunches scallions
Mushrooms (canned or fresh)
Asparagus
A couple garlic cloves
Extra Virgin (or light tasting) olive oil. About ¼ cup for pan & finishing.
Garlic powder, salt & pepper to taste
1 Tbsp. Fresh grated Parmesan or other hard Italian cheese.

1 pound pasta (I like angel hair or bowtie)</span>

<span style="color: #6633FF">Cook 1 lb pasta according to directions. (I use the kind in the yellow box or the purple box – half whole grain type).
Cook asparagus & set aside.

You may have to soften the tomatoes … just soak them in warm water for 10 minutes or so before frying them.

Simmer in large frying pan cut up scallions, mushrooms, garlic cloves & anything else you have until onions & garlic are soft.

Toss the Sun dried tomatoes & asparagus into the frying pan for several minutes – then transfer whole concoction to pasta.

Add Olive Oil, garlic powder salt & pepper to taste.
Top with grated cheese while warm.</span>

[LadyHawk]

Jeanne Mancini's Osso Buco recipe.


2 veal shanks
1/4 c. flour
2 tsp salt
1/4 tsp pepper
3 T. buitter
3 T opil
1 c. onion, coarsely chopped
1 c. pared sliced carrots
1/2 c. diced celery
2 cloves garlic, crushed
1 can (8 oz.) tomato sauce
1 c. dry white wine
1 tsp. basil
1 tsp thyme
3 parsley sprigs
1 bay leaf

Gremolata:
2 T. parsley
2. T. chopped celery
1 T grated lemon peel
1 tsp. crushed garlic

Have butcher cross-cut veal shinbones into 3-inch pieces (make sure they have plenty of meat and marrow.). Tie each piece with string to hold meat together.

Combine flour, salt and pepper, and rub mixture into veal shaks, coating them well all over. Heat butter and oil in a large pot over medium heat, and brown shanks well on all sides, about 30 minutes. Remove meat and set aside.

To dripping in pot add onions, carrot, celery and garlic. Saute, stirring until onion is tender. Add tomato sauce, wine, basil, thyme, parsley and bay leaf. Bring to boil, reduce heat and add veal. Place in upright position so that round marrow bone faces up (best done with tongs). The liquid should come halfway up the shaks. Simmer, covered, 2 1/2 hours or until very tender.

Prepare gremolata: combine all ingredients. Mix well. Add half to the veal shanks and simmer 5 minutes. Remover strings from meat, arrange on serving plate, and add rest of gremolate on top.

[LJsMom]

Shrimp and Corn Chowder

Bon Appetit Magazine
October 1990
Submitted by Ellen Slaby, Brookline, MA

1 pound russet potatoes, peeled and chopped
2 onions, chopped
1 large red bell pepper, seeded and chopped
4 cups water
1 17-ounce can creamed corn
1 17-ounce can whole kernel corn, drained
1 cup whipping cream
1 cup milk
Salt and pepper
1/2 pound uncooked medium shrimp, peeled and deveined
Chopped fresh chives

Place first 3 ingredients in heavy large Dutch oven. Pour water over. Bring to boil. Reduce heat and simmer until potatoes are tender, about 20 minutes. Stir in both cans of corn, cream and milk. Season with salt and pepper. Simmer 20 minutes. Add shrimp and cook until opaque, about 8 minutes. Garnish soup with chives.

Serves 6 to 8

[holland]

I hope people keep posting recipes Not sure of the title of this recipe but its easy

rotini pasta-cooked
ham cubed
cheese -cubed
tomatoes(The tiny ones) cut in half
cover in Italian dressing--You can add other things to it

Thanks for starting a recipe thread!

[LadyHawk]

Donna Dubuque’s

Butternut Squash Soup with
Parmesan cheese and Fresh Sage

1 medium Butternut Squash
2 TBSP Unsalted Butter
1 medium onion chopped fine
2 ½ cups vegetable stock(or water)
1 tsp salt
Fresh ground pepper
½ to ¾ c half and half or whole milk
12 fresh sage leaves
6 TBSP Parmesan cheese – grated fine


Clean squash; peel and scoop out seeds and pulp. Cut into ½” and reserve 2. In a large cook pot, melt butter and wilt onions until soft add squash and cook 2-4 minutes more stir to incorporate.

3. Add stock (or water) , salt and pepper. Bring to a boil. Lower heat and simmer for 15 minutes; until squash is tender . Transfer mix to blender , blend until smooth. Add ½ to ¾ c half and half (or milk) and adjust seasoning as you wish.
Ladle soup into bowls sprinkle 1 TBSP parmesan and a leaf of fresh sage to the top, serve.