Lets Share Recipes!

Discussion in 'Women's Public Fellowship Forum' started by MamaCW, May 7, 2011.

  1. MamaCW

    MamaCW
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    I am always looking to learn new things to make (considering I was not at ALL domestic in terms of kitchen/cooking until AFTER i got married hahaha)

    My father in law showed me how to make this last night and it was delicious!
    So if anyone wants to try it, do so and let me know if you like it!

    it includes:

    head of cabbage- diced up
    2 lbs ground beef-cooked
    white rice-cooked
    diced tomatoes and tomato paste (i used 2 cans paste, 2 cans diced tomato)
    garlic
    water (about half a cup)..

    I diced up the cabbage and threw it in a pot
    added tomato paste & diced tomatoes and garlic
    put in ground beef
    poured just enough water to make sure everything was covered..especially cabbage


    then let it all simmer..for about 40-45 minutes
    about 10 minutes before it was done, I added in the rice
    and continued to let it simmer for the rest of the time

    my FIL got this from his mother but he changed it up a little..
    I guess she would make them into balls with the cabbage leaves..

    it was delicious!
     
  2. dcorbett

    dcorbett
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    does that recipe have a name, MamaCW??

    I will post my chircken enchiladas later, I have to nap now...working all night tonight. :sleep:
     
  3. DiamondLady

    DiamondLady
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  4. DiamondLady

    DiamondLady
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    Crab-Stuffed Tilapia with Orange Sauce

    1 Tilapia filet per person
    1/3 c crab cake mix (I purchase mine already done at the fish counter)

    Oil the bottom of your baking dish with olive oil. Coat the tilapia with the olive oil then place the crab cake mix on one half of the filet. Fold the other half over the top and secure with toothpick. Salt, pepper and paprika to taste. Bake at 350 degrees for 15-20 minutes.

    While fish is cooking mix in sauce pan
    1/2 cup orange juice,
    1 T orange zest,
    pinch of salt, and you may add 2 T citrus juice if you wish.
    Bring to boil and cook about 1-2 minutes, reducing slightly. Turn heat down to simmer and begin whisking in 1/2 cup butter, 1 tablespoon at a time, whisking constantly. If you have the heat too high or fail to whisk the sauce will "break". After the entire 1/2 C butter is added continue whisking until the sauce thickens. Remove from heat and serve over the fish. DELICIOUS!!! Even my picky husband, who genearlly prefers catsup on his fish (ick) loved this.
     
  5. DiamondLady

    DiamondLady
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    Cheesy Potato Soup with Bacon
    My sweet husband's birthday is Jan 5th and he always asks for the same thing..potato soup and a bologna sandwich. This year I decided to try and "jazz up" the potato soup a bit. It turned out to be delicious!
    2 cups water
    2 cups diced potatoes
    1/2 cup carrots, shredded
    salt, pepper, garlic powder, onion powder..to taste
    3 T chicken boullion or you can use 1 C chicken stock

    Cook together until potatoes are tender

    In sauce pan prepare a white sauce:
    1/4 C butter
    1/2 C flour
    2 C milk
    mix butter and flour together over medium heat until smooth, add milk and whisk until thickened. Then add 1 C Velveeta Cheese, shredded and stir until cheese is melted.

    Slowly add to soup, stirring until it begins to thicken. Add 1 cup of crumbled cooked bacon (or you can use Hormel real bacon bits). Simmer until soup is desired thickness.
     
  6. DiamondLady

    DiamondLady
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    Delicious Baby Back Ribs

    These are so tender you barely have to chew....they melt in your mouth

    1 rack of baby back ribs
    1 bottle of "Sweet Baby Ray's BBQ Sauce"

    Cut your rack of ribs into serving size pieces. I put about 3 ribs into each serving
    place in a large pot, covered with water and boil for 45 minutes .

    Cover a baking pan with foil and place your par-boiled ribs onto the foil. Smother the ribs with Sweet Baby Ray's BBQ sauce. You can use any kind but Sweet Baby Ray's with Honey is my favorite. Cover and seal with foil. Place in the refrigerator for several hours, or overnight.

    Remove pan and place in a 250 degree oven for 3 hours. Remove the top foil and let brown for 15 minutes, if desired.

    Serve with your favorite sides...we like chive potatoes and cole slaw.
     
  7. DiamondLady

    DiamondLady
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    I thought I'd share my great-grandmother's recipe for apple cake. It's easy to make and really delicious.

    4 cups peeled and diced apples (I like to use Granny Smith apples although any will do)
    2 cups sugar
    1/2 cup salad oil
    1 cup chopped nuts (pecans is best)
    2 eggs, well beaten
    2 teaspoons vanilla
    2 cups flour (all purpose)
    2 teaspoons baking soda
    2 teaspoons cinnamon
    1 teaspoon salt

    Heat oven to 350 degrees. Mix apples and sugar thoroughly. Add oil, nuts, eggs and vanilla. Mix dry ingredients together and add to apple mixture. Bake in a greased 13x9 inch pan for 1 hour


    Caramel Glaze topping

    in sauce pan mix together 1 cup milnot (or other canned milk) 1/2 stick butter, 1 tsp vanilla and 1/2 cup brown sugar.

    Stir until thoroughly mixed, bring to a rolling boil and boil, stirring constantly, for exactly three minutes. Place pan in ice water and stir until thickened. Pour over still warm cake.
     
  8. DiamondLady

    DiamondLady
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    LEMON FLUFF

    1 sm. lemon Jello
    1 c. boiling water mix and cool until just beginning to gel

    1 can evaporated milk (whip until stiff like meringue) we always used Milnot. It should be ice cold before you start to whip it. I put mine in the freezer for a half hour prior.
    1 c. sugar added slowly after stiff peaks are formed in whipped milk
    Slowly add the lightly gelled jello
    2 TBL. lemon juice
    This should now be a light yellow color and still very stiff peaks. Keep in refrigerator.

    Mix together 1 sitck of melted butter and 1 1/2 pkg of crushed graham crackers. Pat the mixture into the bottom of a 9X13 pan, reserving about 1/2 cup of mixture.

    Pour the Fluff mixture into the pan and then top with the reserved graham cracker mix. Refrigerate until firm.
     
  9. DiamondLady

    DiamondLady
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    Spicy Cheeseburger Soup.
    Ingredients: Makes 6-8 servings

    1 1/2 cup water
    2 cups cubed peeled potatoes
    2 small carrots, grated
    1 small onion, chopped
    1/4 cup chopped green pepper
    1 jalapeno pepper, seeded and chopped (optional)
    1 clove garlic, minced
    1 tablespoon beef bouillon granules
    1/2 teaspoon salt
    1 pound ground beef, cooked and drained
    2 1/2 cups milk, divided
    3 tablespoons all-purpose flour
    8 ounces process cheese (Velveeta), cubed
    1/4 teaspoon cayenne pepper, or to taste (optional)
    1/2 pound sliced bacon, cooked and crumbled


    Directions:
    In a large saucepan, combine the first nine ingreĀ¬ dients; bring to a boil.

    Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

    Stir in beef and 2 cups milk; heat through.

    Combine flour and remaining milk until smooth; gradually stir into soup.

    Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

    Reduce heat; stir in cheese until melted.

    Add cayenne if desired.

    Top with bacon just before serving.
     

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