Wednesday, January 2, 2008

Share Your Recipe!


If you would like to share a recipe with everyone in this group then post it in the comments!
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12 comments:

Grocery Hound Coupons said...

QUICK PANCAKES

1 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
1 cup buttermilk or sour milk (add 1 tablespoon vinegar to 1 cup of milk and let sit 5 minutes)
2 tablespoons cooking oil

Mix everything together. Pour 1/4 cup onto hot, lightly greased griddle. Turn over when top is bubbly and edges are slightly dry. Makes 8 pancakes.

February 24, 2008 at 7:24 PM
Katie said...

PENNE PRIMAVERA from allrecipes.com

INGREDIENTS
1 tablespoon olive oil
1 clove garlic, crushed
2 cups broccoli florets
1 medium carrot, julienned
2 cups vegetable broth
1 (8 ounce) package penne pasta
1/2 cup frozen peas
1/2 cup freshly grated Parmesan cheese

Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Nutrition Information
Servings Per Recipe: 4
Amount Per Serving
Calories: 335
Total Fat: 8.6g
Cholesterol: 10mg
Sodium: 498mg
Total Carbs: 49.5g
Dietary Fiber: 5.2g
Protein: 14.9g

February 25, 2008 at 12:47 PM
Amiyrah said...

I have way too many recipes to post on here so you ladies can see them on my blog 4hatsandfrugal.blogspot.com

February 26, 2008 at 5:05 PM
Anonymous said...

I also have far too many recipes to post on here, but I do try to frequently post them on my blog. If there is anything you see in my meal planning that you would like the recipe too and don't see posted-just give me a shout I'll be glad to share. - Always hounding...AJ the coupon girl!

February 26, 2008 at 5:57 PM
Grocery Hound Coupons said...

I've read over and over how all you ladies take your leftovers and make a casserole out of them. Although I like to cook, I'm so up tight about cooking, rarely do I experiment, for fear of making something that does not taste good. This concept of just taking anything and everything and throwing it together in a casserole is a concept that is hard for me to accept. lol I'm trying to loosen up, trying to fix new and different things for my family, and learn more BASICS of cooking, something I was not taught. I watch cooking shows ALL THE TIME, and have learned so much from you and them.

The main thing I have learned is cooking doesnt have to be an exact/perfect science.

I asked a couple of you for instruction on how you make these leftover casseroles. It seems like the main thing is to use a cream soup for the base on your casserole. In the cookbook I picked up (Campbell Cookbook, Cooking With Soup) at a thrift store it has these recipes in it... basically the very same thing the ladies told me on the message board. Thanks ladies!

Souper Leftovers
leftover roast, steak, or chicken chopped (about 1 cup)
leftover vegetables (about 1/2 cup)
1 can (10.5 oz) condensed cream of celery
milk or water as needed
crisp toast slices

Combine all ingredients except toast. Heat and serve on toast or in hot patty shells. A tasty way to "make a meal" out of small amounts of meats and vegetables.
Variations: Substitute cream of chicken, mushroom, or tomato soup for cream of celery soup.

I'm thinking leftover beef roast with some leftover green beans in cream of mushroom soup would be really good this way!

Here's the second recipe from the book:

Soup Plus
A pattern recipe to use as you like with foods you have on hand

1/2 cup cooked meat, cut in strips
1 TBL butter or margarine
1 can any Campbells soup
1 soup can milk or water
1/2 cup cooked vegetables

Cook meat in butter until lightly browned. Add remaining ingredients. Heat; stir often. 2 to 3 servings.

This is almost like the first recipe. They will double simply enough. I think either would be good dumped into a 9x13 and topped with biscuits or tator tots with cheese.

March 2, 2008 at 4:35 PM
Anonymous said...

Sweet & Sour Country Style Ribs

1 large pkg. Boneless Country style ribs (you can use bone in as well). Boil in pot of water for about 15 minutes. Drain water. Place ribs in Lg. baking pan (9x13). Prepare sauce and pour over ribs (I always double the sauce. It's great on mashed potatoes). Cover with foil and Bake at 350 for 2 to 2 1/2 hours. Meat should be very tender (almost fall apart).

Sauce:
2 TBS vinegar
2 TBS brown sugar
1 Cup Ketchup
3 TBS Worcestershire
1 Tsp prepared mustard
2 TBS lemon juice
1/2 Cup water
1 small onion chopped & browned
Mix all ingredients
(You can use this sauce to cook roasts in also).
"RUBY 3232"

March 15, 2008 at 4:47 PM
Anonymous said...

Grammy G's Graham Cracker Cookies

1 stick butter
1 stick margarine
1/2 cup sugar
1/2 cup chopped walnuts
graham crackers

Preheat oven to 350. Line a cookie sheet with heavy foil. Break graham crackers along the dotted lines, and place in a single layer on the cookie sheet (try to cover as much of the sheet with crackers as you can!). Melt butter, margarine, and sugar in a saucepan over medium heat. Bring to a boil. Boil for 2 minutes. Remove from heat and add chopped nuts. Pour the mixture over the graham crackers and spread evenly. Bake for 10 minutes at 350. After they are cool, just break apart and eat. These are delicious and so easy to make. Great when you want something sweet and have no flour, eggs, chocolate chips, etc.

triciag123

April 18, 2008 at 7:26 PM
Anonymous said...

DANA'S DESSERT

2 packages crescent rolls
2 packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 stick butter, melted
sugar
cinnamon

Preheat oven to 350. Spray bottom of a 13 X 9 pan. Roll out one package of crescent rolls on the bottom of the pan; set aside. Combine cream cheese, sugar, and vanilla; mix well. Spread cream cheese mixture over crescent rolls. Unroll second package of crescent rolls and place on top of cream cheese mixture. Pour melted butter over top. Sprinkle as much cinnamon and sugar over top that you want. Bake until golden and crescent rolls are done. Serve warm for best taste. It's also good cold. We like to add icecream too!
-Nicoley

April 22, 2008 at 6:34 PM
Anonymous said...

Teriyaki Glaze
(technically for Chicken, butI use it on beef - it's awesome on flank steak as a glaze)

1/2 cup soy sauce
1/2 cup sugar
1/2 teaspon grated fresh ginger (I use a microplane, and always keep my ginger frozen - scape the skin off with a spoon)

1 medium garlic clove - minced (again, I use my trusty microplane)

2 tablespoons mirin (sweetened rice wine - not vinegar - available in asian markets)

1/2 teaspoon cornstarch

Combine all ingredients but mirin and cornstarch in a sauce pan. Stir cornstarch into mirin until there are no lumps, then add to rest of the ingredients. Bring sauce to a boil over medium-high heat, then reduce heat and simmer for about 5 minutes - until reduced to 3/4 cup.

June 22, 2008 at 2:38 PM
Anonymous said...

Better than A-1 Marinade
(I use this on every type of beef imaginable - even throw a little in burgers, it's a great flavoring)

1/2 cup soy sauce
1/3 cup vegetable oil
2 tablespoons dark brown sugar
1/4 cup Worcestershire sauce
4 medium garlic cloves minced (I use my microplane)

2 tablespoons minced chives
1 1/3 teaspons black pepper

Simply throw all ingredients together - reserve 1/4 cup of marinade and add 2 teaspons balsamic vinegar for a sauce at the table. It's that easy, and trust me, fantastic (unless I've typed the recipe wrong)!

June 22, 2008 at 2:47 PM
Just call me Yankee said...

This is my favorite (read only one I will eat) meatloaf recipe-Gotta love Paula Deen.
Bacon Cheeseburger Meatloaf

Ingredients:
1 lb ground chuck
10 slices bacon, cooked and crumbled
1 (8 ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoon prepared mustard
1 (3 ounce) can French fried onions

Directions:
Preheat oven to 350 degrees F.

In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.

In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.

Press meat mixture into a 9x5x3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake 10 to 15 minutes, or until meat is no longer pink.

Yield: 1 (9x5 inch) loaf
Prep Time:
Cook Time:
Inactive Prep Time:

Recipe courtesy Paula Deen

July 23, 2008 at 12:29 PM
Chicagolandia said...

BAKED BEAN CASSEROLE

7 lbs. pork n beans or vegetarian baked beans
1/2 medium onion, finely chopped
6 oz. turkey bacon, divided
1/3 C. brown sugar, packed
1/4 C. molasses
1-2 T. Tabasco sauce
1/4 C. worchester sauce
2 T. ground dry mustard

In medium skillet, fry 6-7 slices of turkey bacon with finely chopped onion.
Preheat oven to 350.
In 13x9" baking dish, combine all ingredients except raw turkey bacon. Cut raw turkey bacon into 1" strips, top with cut turkey bacon. Bake at 350 for one hour or until bacon is fully cooked.

August 6, 2008 at 9:21 AM

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