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Posted: Fri Jun 06, 2003 12:15 pm Post subject:

(Real) Mac and Cheese (I started with an easy one for all you noobs out there):

1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper, to taste
2 cups plus 1/2 cup shredded sharp Cheddar

Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.

In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.

Yield: 6 to 8 servings
Prep Time: 5 minutes
Cook Time: 40 minutes

Posted: Fri Jun 06, 2003 12:16 pm Post subject:

I usually use this as I normally don't have the time to make "real" sauce, though I do have a family recipe for that, and I hate the jar sauce:

Marinara Sauce

tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
1 (28-ounce) can crushed tomatoes
1 teaspoon oregano, dried
1 teaspoons basil, dried
1 whole bay leaves
1/2 teaspoon sugar
Salt and pepper, to taste
Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.

Yield: 4 servings

NOTE: You really need to add more sugar, closer to a 1/4 cup, than that unless you like the acidity.

Posted: Fri Jun 06, 2003 12:18 pm Post subject:

As a suggestion for those of you that think you can't cook, buy an outdoor gas grill. Anybody can throw a steak or pork chops or chicken breast on a grill and have it come out well. Just don't overcook it.

Posted: Fri Jun 06, 2003 12:39 pm Post subject:

Quote:
buy an outdoor gas grill

Yes. We have a grill at my house and it rocks. On Sundays we run to the store and spend $20 on salad and dead animals. Throw the animals in numerous spices and flavorings for a few hours. Then we throw them on the grill and prepare the salad. Consume the food and wash it down with a few beers. Great meal for about $5 a person (+ the cost of beer, usually some left from Saturday) with very little clean up.

Posted: Fri Jun 06, 2003 12:40 pm Post subject:

Spot wrote:
TACO DOG:

Microwave a hotdog until it is hot and wrinkly,
Put it on One piece of white bread at an angle,
Add one packet of Taco Bell Hot sauce and one packet of mild sauce (from the fridge)

Fold and eat....
I'm dead serious.... it rocks!

Hopefully your wife can straighten you out, that sounds like something I would only attempt at college.

Posted: Fri Jun 06, 2003 12:41 pm Post subject:

Oh don't get me wrong I can que a big chunk of cow with the best of them

Posted: Fri Jun 06, 2003 12:49 pm Post subject:

Great hrbib21! Love mac and cheese.....have you ever tried it with a light crust of crumpled potato chips? Spread on befor putting in oven? Try it Big Smile

Posted: Fri Jun 06, 2003 1:05 pm Post subject:

AAAhhhh Food. . . It's my second favorite thing to eat! Wink Smile

For The True Italian, Letsrock's Italian Dinner: Sauce, Meatballs and Garlic Bread:

I take my traditional Sunday dinner seriously. I learned this recipe from my Mom. She learned it from some ol' Italian ladies who sat on her apartment stoop (a free ljbone

to anyone who knows what a stoop is) when she first married my Dad. You could use fresh tomatoes and grind them in a blender etc, but I'm a bit lazy so I use canned. Don't use monkey pee right

Del Monte

! Use only Hunt's or Condatina(?). This recipe requires you to get up early in the day, so start at 8am. It's quite involved! Here we go:

A large mixing bowl
A frying pan
A big pot (When I say big I mean BIG!)
A cookie sheet
A Pastry Brush
Loaf of Italian bread from your baker (Don't get the crap they sell with regular bread. Go to the bakery section and get some fresh bread, you'll thank me!)
2 29oz cans Tomato Sauce
1 29oz can Diced Tomatoes
1 29oz can whole tomatoes (optional)
1 15oz can Tomato Puree
1 18oz Can tomato Paste
(All oz's above are approximate)
2 lbs hamburger, defrosted
Bread crumbs, with or without Italian seasoning
Minced garlic (dry)
Garlic powder
minced onions (dry)
Onion Powder
Oregano
Garlic Pepper
Sea salt (better tasting, trust me)
Parmesan Cheese
Olive oil (I prefer extra virgin Fade in

)
2 eggs
1/4 cup red wine

THE MEATBALLS: Get a large bowl and put your hamburger in it. Then sprinkle in some breadcrumbs, add the two eggs, and sprinkle in the seasonings to taste. Mix it all up, by hand if you aren't squeamish. Make them into meatballs, size to your liking (I like them medium sized so they cook faster). Add some olive oil to a frying pan, heat to just above medium heat and place meatballs in there. Turn until they're all nice and brown. Don't worry if they aren't done all the way through, we'll get to that! Place meatballs to the side, pour all the grease and dripping, except for the real hard crap, into a big pot for the sauce.

THE SAUCE: This makes a thick sauce. If you want thinner sauce, you're on your own. Add a tablespoon of olive oil in the pot and the meatball drippings. Heat at medium high. Add the can of tomato paste. Cook the paste until good and hot, slightly browning the paste. Add diced tomatoes, heating until almost boiling. Add can of tomato sauce, again until almost boiling. Add puree and some seasonings to taste. Add the wine and stir until thoroughly mixed. Add the other can of sauce (and the optional whole tomatoes). Add more seasonings and again, heat until almost boiling. Then turn it down to medium. Add the meatballs and cover. When it boils again, stir. Let it simmer at medium for about thirty minutes, stirring occasionally. Then put it on the back burner on low-medium for a low simmer, stirring occasionally during the day. This will continue to cook the meatballs too!

THE PASTA: When you're almost ready for dinner, cook your pasta to taste (soft and mushy the way Sherri likes it or slightly al dente like I like it... since I cook the meal it's always slightly al dente). When you're cooking your pasta, add teaspoon of olive oil to the water to help keep the pasta from sticking. Drain the pasta. DON'T RINSE THE PASTA IN COLD WATER! This removes flavor and texture! Add a couple of ladles or three of sauce to the pot and put the pasta back in. Stir it up and this will help it from sticking also.

THE GARLIC BREAD: When you're ready for dinner, it's time for the garlic bread. Heat your oven to 450 degrees. Cut the loaf of bread in half long ways. Using your pastry brush and lightly coat each half with olive oil (it's better for you than butter, tastes great and adds to the Italian experience). Lightly sprinkle garlic powder and then some minced garlic. Finally add some Parmesan cheese. Once the oven is heated, put the bread on teh cookie sheet and place in the over for about three minutes. Then broil it for about three minutes. The idea here is to get the bread crust and top crispy while leaving the middle soft.

ENJOY!

Posted: Fri Jun 06, 2003 1:22 pm Post subject:

Very good, Letsrock. That's basically what I do about once a month on Sunday.

I mostly cook on the grill and then do sides, sometimes on the grill, potatoes (potatoe, for you Dan Quayle fans) and fresh vegetables (frozen if out of season, but generally fresh). Quick, easy meals. And, since I got a Kitchenaid mixer for Christmas, I make my own pasta now, too. I make it with different flavors like spinach and tomato.

I'll have to pull out my recipe book when I get home for some better ones.

Stray Dog Joined: 11 Jun 2001 Posts: 39 Location: Canada

Mild Chilli / Taco Mix.

Ingredients
Regular ground beef (I use about .6 kg / 1.3 lbs)
1 can of beans (brown beans or kidney beans - whatever you favour)
1 can of tomato soup
1 can of corn (not the creamy kind)
3-4 lengths of celery
1/2 large white onion
4-5 pieces of fresh garlic
salt and pepper
chilli powder
Old El Paso "Taco" mix (comes in a small pouch)

1. Thaw beef, place in non-stick pan and brown
2. Begin preparing onion, celery, and garlic (I like to make small slices of garlic). Place in bowl for later.
3. Once meat has browned, drain as much of the grease / fat as possible.
4. Add chopped items to ground beef along with salt, pepper, and chilli powder.
5. Cook for a bit. I don't like my vegies too soft, so I don't do this step for too long.
6. Add "taco" mix. You will have to add some water as well. There are instructions on the packet. Cook until the "taco" stuff begins to thicken. (this is optional. you can make do without this and just add your own spices)
7. Add tomato soup, beans, and corn.
8. Let cook on Medium/low heat for about half an hour. Season to taste.
9. Serve and enjoy. Cool

Feeds at least 4 people.

This works well in flour tortia wraps and in a bowl with a piece of bread on the side. Cheese is also a nice addition.

Damn am I hungry now. Very Happy

Oh yeah, I almost forgot step 10: Eat breath mint.

Posted: Fri Jun 06, 2003 1:34 pm Post subject:

hrbib21 wrote:
Very good, Letsrock. That's basically what I do about once a month on Sunday.

It's an every Sunday tradition in the Carrello Doghouse!

Posted: Fri Jun 06, 2003 2:11 pm Post subject:

I don't know how to cook, but I make the Best Bleu Cheese Dressing on Earth.

1 pint Mayonnaise
1 pint Sour Cream
4 oz. crumbled Bleu Cheese
Cayenne Pepper
Fresh-Cracked Black Pepper

Mix everything and let stand overnight, so the Cayenne Pepper melds into the mix. This Bleu Cheese Dressing will bite you back Wink

Posted: Sat Jun 07, 2003 5:41 pm Post subject: Shrimp and Grits...

Well I was supposed to post something this a.m. but was unable to due to things out of my hand (I was no longer carrying around the beer that impaired me for the entire day today)...

Anyways, let me start you guys off with a local favorite here in Charleston... Shrimp and Grits...

Southern Sauce:
Sautee 6 slices of diced bacon
1 each diced red and yellow peppers
1 cup diced onions
3 cups bloody mary mix (and while you're at it fix yourself one to drink while you cook Wink

)
1/2 tbsp Old Bay Seasoning
1/2 tbsp garlic
1 tsp cayenne
Salt to taste
1 1/2 lbs 30 jumbo shrimp (add at the end, so not to overcook)
1/2 box corn starch mixed with water to thicken (add in slowly)

Cook your grits as instructed to b/c different types of grits have different directions, depending on the kind you buy...
Put sauce on grits and ya'll are good to go.

I'll post some more recipes that I make a lot as I remember and they come up...

Bon Appetite!

Posted: Sat Jun 07, 2003 7:02 pm Post subject:

Charred Habanero Salsa
2 Whole Orange Habaneros -- (or Scotch Bonnets)
1 Whole Serrano pepper (optional)
1/2 Large Onion -- sliced 1/4" thick
2 Large Cloves Garlic -unpeeled
1/4 teaspoon Sea Salt
1/4 teaspoon Mexican oregano
1/2 Pound Tomatillos -- Husk removed or 4 to 6 Plum Tomatoes (or any combination)
1/2 Lime -- juiced
Blacken chilies and tomatillos over gas stove burner, barbecue, or oven broiler. (Use broiler as a last resort).
Drizzle a little Olive Oil over and roast the Onion, Garlic, and Plum Tomatoes until tender and brown on all sides
Remove seeds and stems from chilies, peel garlic and Add all ingredients to blender or food processor and buzz till well mixed but still slightly chunky.

Go easy with this one it'll hurt..... but its good

Posted: Sat Jun 07, 2003 7:04 pm Post subject:

CHICKEN PARMESAN
Recipe Courtesy of Cathy Lowe
4 boneless, skinless chicken breast halves
1 1/2 cups plain bread crumbs
1/2 cup grated parmesan
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon cayenne
1/2 cup flour, on a shallow plate
2 eggs, lightly beaten, in a pie plate
3 tablespoons olive oil
2 cups prepared tomato sauce
1 1/2 cups grated mozzarella
Place chicken breasts between two pieces of plastic wrap and pound out to 1/2"
thickness using a mallet or rolling pin. Combine bread crumbs, 1/4 cup parmesan,
oregano, basil and cayenne in a pie plate. Coat each breast in the flour,
shaking off any excess flour. Dip each breast in the egg and then into the bread
crumb mixture. Set coated chicken aside on a plate. Heat oil in a large
non-stick skillet. Carefully add chicken to pan, cooking two pieces at a time.
Cook until golden on both sides. Spread one cup of the tomato sauce in the
bottom of a baking dish and top with golden chicken breasts. Top each breast
with the remaining sauce and sprinkle with mozzarella and parmesan cheeses. Bake
in a 375 degree oven for 20 minutes or until cheese is bubbly. Serve hot with
spaghetti and tomato sauce

One of my favorites....who measures spices anyway???