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[personal profile] cougars_catnip
This is a favorite autumn meal. Brining the pork insures your roast is juicy, flavorful, and perfectly seasoned all the way through and is an essential part of this dish so don't skip this step.

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[personal profile] cougars_catnip
This is a wonderful dish for pot lucks, cold winter nights, or game night. Creamy, spicy, cheesy, yumm! 

Read more... ) Many thanks to the Homesick Texan.
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[personal profile] cougars_catnip

A nice creamy chilled soup for hot summer evenings.


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[personal profile] cougars_catnip
Three cheeses, chicken and spinach blend to make a very  different take on the classic lasagna, any time I take this to a potluck it is one of the first dishes to be finished.

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[personal profile] cougars_catnip

Honey Mustard Salmon


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[personal profile] cougars_catnip
Sweet and Savory Pork Chops, easy to make but nice enough for company.

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[personal profile] cougars_catnip

This is an easy company or special occasion dinner that looks fancy but is actually easy and quick to make.

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Puffy Tacos

Apr. 6th, 2012 11:39 pm
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[personal profile] cougars_catnip

This dish a San Antonio original. You won't find it anywhere else.  If you can't get certain ingredients or tools in your neck of the woods, check out The MexGrocer. 
Make sure your filling and toppings are ready before you start frying the taco shells. You need to stuff them and serve immediatly.  

Puffy tacos stuffed with ground beef

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[personal profile] cougars_catnip

Hi everybody,
I first found this recipie in Martin Yan's Culinary Journey Through China  and modified it to suit my family's tastes. Like most Chinese food recipies there are a few steps and it behoves you to do all the prep work before you start cooking.  I start this in a frying pan and finish in the oven to avoid burning the crust before the center is done.  I also soak my chicken in buttermilk for 12 hours first which tenderises the chicken and ensures it stays moist through the cooking.

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killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
Dinner tonight was grain free, gluten free, and dairy free. 

More importantly, it tastes good. Really good. As I'd like to be able to recreate this one --controlling for "enough for four to six people" instead of "three people" next time--again, here's the rough estimates.

And by rough I mean "I added all spices to smell/taste." 
Food. Nom. )
trouble: Sketch of Hermoine from Harry Potter with "Bookworms will rule the world (after we finish the background reading)" on it (Soup!)
[personal profile] trouble
I'm doing up the grocery list for next week's menu planning, and thought I'd share one of my fav vegetarian meals, a Leek, Pepper and Pea "Tortilla" (we usually call it a frittata). It's basically an egg & veggie dish where the eggs are much firmer than in most egg dishes. Also, it has sweet potatoes!

I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.

The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.

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tehkittykat: utena is no prince charming (vintage; cookin mama)
[personal profile] tehkittykat
This is my dad's recipe for chili con carne. You could likely sub in chicken or tofu if hamburger isn't your thing-- unlike a lot of chilis this one isn't pureed half to death to make it a smooth consistency, so it needs some kind of protein chunkiness to give it the right texture/effect.

You could also likely brown up the meat and toss it into a slow-cooker for the day if that's more your thing.


1 lb of ground beef (80/20 or 85/15)
1 8 oz can of tomato sauce
1 16 oz can of dark red kidney beans
bag of frozen peppers/onions (look for the pepper/onion stirfry or else get the 2 packets of chopped pepper and chopped onion) (this is actually handy to have on hand for a lot of pepper-onion based dishes, not just chili)
chili powder to taste (start with a teaspoon and work up)
salsa OR a can of diced tomatoes with chilies, drained (optional for added heat)
large saucepan or pot with lid for cooking in


1. Brown the meat and drain off excess fat.

2. Add the frozen pepper/onion mix (how much depends a lot of how much you're into veggies; I usually use at least half the bag)

3. Add chili powder-- at least a teaspoon, or more to taste.

4. Stir well, add drained kidney beans and tomato sauce.

5. Stir, taste, adjust seasoning. Turn the heat down to medium and add the lid. This is where you want to add the salsa/tomato and chili if you're adding it.

6. Once the mixture is bubbling, turn it down to low and allow to simmer. Go for at least 15 min, though 30 min is better. Stir occasionally while simmering.

Usually served hot over rice or wrapped up in tortillas with cheese and lettuce/tomato/salsa/guacamole. If serving with rice, you can start the rice cooker when you start the chili and they'll be done at the same time.

Keeps very well in the fridge, tastes a bit better the next day.
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
I haven't been getting enough protein lately, so most of what I'm making is to help with the deficiency. And I basically came up with this one while writing notes in my senior sem Wednesday. All measurements are, as ever, total guestimates. I'm very sorry.
Mock curry, thisaway! )

killing_rose: Abby from NCIS asleep next to a caf-Pow with the text "Goth Genius at Work" (Abby)
[personal profile] killing_rose
This is what our family calls Bathory Stew--it spun off of my SIL's favorite steak recipe and mated with my red wine stew. It's the perfect way to keep your carnivorous relatives happy. There's enough to feed five adults at least twice over. Cook in the largest stew pot you have. When I forget to grab one of my huge soup/pasta pots, it spills into two fairly large stew pots.

Prep time: 20 minutes; Cook time: 2.5 hours (or so)
Bathory Stew: you just need to let it simmer, minimum stirring necessary )
killing_rose: Raven/corvid in the frozen surf (Default)
[personal profile] killing_rose
Gluten-free stuffing:

*~12-14 ounces of bread
*5 links Italian sausage (though I'm planning on doing this with chicken sausage too)
*1 large chopped red onion
*2 granny smith apples, chopped
*Italian Seasoning
*White pepper
*Garlic (or garlic powder)
*Ground black pepper
*2 cups chicken broth
*1 large egg
(All spices are to taste.)

Gluten free stuffing )

Tamale Pie

Nov. 16th, 2009 03:57 pm
stormcloude: peace (Default)
[personal profile] stormcloude
Every year we make this with our leftover turkey. It's my favorite part of Thanksgiving.

Tamale Pie Casserole )
abyssinia: Jonas standing on ramp, looking at gate, with Daniel behind him (SG1 - Daniel & Jonas who I used to be)
[personal profile] abyssinia
So I just made eggplant parmesan for my roommates and remembered how tasty my recipe is (I have yet to have someone not love it) and how healthy it is for eggplant parmesan, so I thought I'd post it here. I think it's modified from something I read in a cookbook once, and I'm trying to guess my measurements, since I just throw things together, but here goes:
[also, I didn't list as such, but this would be easy to make vegan, dairy-free or gluten-free]

eggplant paremsan )
abyssinia: Cam sitting in front of barn, holding mug of tea, words "Cam" (SG1 - Cam kicks back)
[personal profile] abyssinia
This was modified from my memory of a recipe I read in the newspaper a few days ago and was surprisingly tasty.

I don't tend to measure much, so I'm guessing at my amounts and consider it completely modifiable to your taste. My measurements made what I think will be about 4 servings.

Easy and tasty but a bit heavy on the dishes )
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[personal profile] lorita
This is one from my mother's big box o' recipes, which means the original came from heaven-knows-where. Another successful product with my culinary guinea pigs (aka my D&D group). This is a marinade recipe, so time it accordingly. Very easy.

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