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Ketana
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| Joined: | Wed Oct 25th, 2006 |
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Posted: Fri Nov 3rd, 2006 05:51 pm |
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Suck on this peeps..hehehe..gotcha didn't I? Anyhoo..to get the cluster lizard rolling..here's one of my fave meatloaf recipes..
A very basic meatloaf with ground beef, cracker crumbs, ketchup, chopped onion, and seasonings and you can spice it up with your own ingredients.
INGREDIENTS:
- 1 pound lean ground beef
- 2/3 cup milk
- 1/2 cup cracker crumbs
- 1/4 cup ketchup
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg, beaten
PREPARATION:
Mix all ingredients together gently. Form into a loaf and place in baking dish or loaf pan. Top with more ketchup if desired. Bake at 350° for about 1 hour.
Serves 4.
Last edited on Fri Nov 3rd, 2006 08:53 pm by Ketana
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Angel
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Posted: Fri Nov 3rd, 2006 08:16 pm |
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| Will you come cook for me Ketana, especially some pasteles and french toast? (not together mind you) Mmm...
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Ketana
Divine Assassin
| Joined: | Wed Oct 25th, 2006 |
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Posted: Fri Nov 3rd, 2006 08:54 pm |
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Angel wrote: Will you come cook for me Ketana, especially some pasteles and french toast? (not together mind you) Mmm...
I'll be right over! *packs her green banana leaves and challah bread*
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Wayward Kitty
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Posted: Fri Nov 3rd, 2006 08:56 pm |
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Ketana, I officially love you! I've been on at my mother to write down the meatloaf recipe she used to make back home for months and she hasn't remembered yet; but that is it, right there, or damn near enough! Methinks, next week, Kitty is making meatloaf... With the 'top with more ketchup if desired' bit, what we used to do is this... we'd put a can of condense campbells tomato soup on the top, and then add some cheese slices (and sometimes bacon if Evil was sober enough to remember to buy it) when it was just about done to melt over the top ^_^ MMMMMMMM!
Now, who really wants to make this a kick ass day and find me a decent recipe for cornbread? ~_^ Not that it matters... Mom says half the stuff I'd need for it, I won't find so readily here. Aw well, I'll have meatloaf... Kitty-rotta dines again!
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Ketana
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| Joined: | Wed Oct 25th, 2006 |
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Posted: Fri Nov 3rd, 2006 09:29 pm |
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So officially you love me..unofficially you wha? Okay I'll stop being E-BIL for now.. and give you the simplest cornbread recipe I have..you can make it sweeter by adding a bit more sugar or savory by adding green onions *scallions* if you like..or maybe even some chilies!
1 cup yellow fine cornmeal
1/2 cup all purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup canned creamed corn
1/4 cup (1/2 stick) unsalted butter, melted, cooled slightly
1 large egg, beaten to blend
Position rack in center of oven; preheat to 400°F. Butter 8-inch square baking pan. Whisk cornmeal, flour, sugar, baking powder and salt in large bowl to blend. Add creamed corn, butter and egg. Stir just until blended. Spoon batter into pan.
Bake until edges begin to pull away from pan sides and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack.
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Ketana
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| Joined: | Wed Oct 25th, 2006 |
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Posted: Fri Nov 3rd, 2006 09:31 pm |
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Wayward Kitty wrote: Ketana, I officially love you! I've been on at my mother to write down the meatloaf recipe she used to make back home for months and she hasn't remembered yet; but that is it, right there, or damn near enough! Methinks, next week, Kitty is making meatloaf... With the 'top with more ketchup if desired' bit, what we used to do is this... we'd put a can of condense campbells tomato soup on the top, and then add some cheese slices (and sometimes bacon if Evil was sober enough to remember to buy it) when it was just about done to melt over the top ^_^ MMMMMMMM!
Now, who really wants to make this a kick ass day and find me a decent recipe for cornbread? ~_^ Not that it matters... Mom says half the stuff I'd need for it, I won't find so readily here. Aw well, I'll have meatloaf... Kitty-rotta dines again!
LOL..you know what I like to add to it instead of the tomato soup..it's the beef gravy..or if you can find it..a can of beef au jus with onions poured on top right before you pop into the oven..oh mannn talk about juicy!
Enjoy cutie!
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Wayward Kitty
Heretic
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Posted: Fri Nov 3rd, 2006 09:41 pm |
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ooooooooooh, you rock, evil feline! I am going to the grocery store Monday for some serious ingredients hunting ^_^
Hmm... unofficially... hey, wait is this a trick question?! ~_^ you know I luffs ya
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CheshireKat
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| Joined: | Tue Oct 24th, 2006 |
| Location: | Colorado USA |
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Posted: Sat Nov 4th, 2006 03:12 am |
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Lemon Chicken:
Ingredients:
1 whole chicken (weight depends on # of servings required)
1 large lemon cut in halves
sprig of resemary
salt & pepper to taste
butter or olive oil whichever you prefer
Heat oven to 350 degrees
Rub butter or olive oil over skin of chicken, coating completely
Take a knife and gently separate the skin from the breast meat; slide lemon halves gently under skin, peel side up. This way the juice from the lemon will coat breast.
Season skin of chicken to your preference; place sprig of resemary into chicken. Cover and place in oven for 30 to 45 minutes. Remove cover and continue to roast until juice runs clear, basting every 15 to 20 minutes depending on the size of the bird.
If you've followed these steps correctly, your chicken should look like this:
Attachment: lemon chicken.jpg (Downloaded 65 times)
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Dragonflygurl
Heretic
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Posted: Tue Nov 7th, 2006 11:26 pm |
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DEEP FRIED ICE CREAM
INGREDIENTS
1 scoop french vanilla ice cream
4 oz. cinnamon
4 oz. sugar
6 oz. cornflakes, crushed
1/2 oz. honey
Whipped cream
METHOD
Mix sugar and cinnamon and roll one scoop of hard frozen ice cream in the mixture. Roll the ice cream in crushed cornflakes. Make sure flakes stick to the ice cream. Immediately place ice cream back into the freezer to harden. To deep fry, heat oil to 375 degrees and immerse the coated ice cream approximately 5 seconds. Allow oil to drain from ice cream, then place in dish. Pour honey over the ice cream and whipped cream around sides. Top with maraschino cherry.
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Angel
Divine Executioner
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Posted: Wed Nov 8th, 2006 12:50 pm |
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Something perfect for this time of year..
Praline-Pumpkin Cake
1/2
cup butter or margarine
1/4
cup whipping cream
1
cup packed brown sugar
3/4
cup coarsely chopped pecans
1
box Betty Crocker® SuperMoist® yellow cake mix
1
cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2
cup water
1/3
cup vegetable oil
4
eggs
1 1/2
teaspoons pumpkin pie spice
1
container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
Caramel topping, if desired
Additional coarsely chopped pecans, if desired
1.
Heat oven to 325°F. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar. Cook over low heat, stirring occasionally, just until butter is melted. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
2.
In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed. Carefully spoon batter over pecan mixture in each pan.
3.
Bake 43 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4.
Stir remaining 1/2 teaspoon pumpkin pie spice into frosting. To assemble cake, place 1 layer, praline side up, on serving plate. Spread with half of the frosting. Top with second layer, praline side up; spread remaining frosting to edge of layer. Drizzle with caramel topping and additional pecans. Store loosely covered in refrigerator.
High Altitude (3500-6500 ft): Bake 9-inch pans 43 to 45 minutes, 8-inch pans 48 to 50 minutes.
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aeonflux
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| Joined: | Tue Oct 24th, 2006 |
| Location: | Blue Devil |
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Posted: Wed Nov 8th, 2006 01:54 pm |
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I love to cook but I don't use recipes. I wrote out a recipe for my world famous Sicilian style sauce (picchio pacio):
Ingredients
Tomatoes (lots of them)
Garlic (whole cloves)
Basil (fresh!)
Olive Oil (extra virgin)
Red Pepper flakes
Salt and Pepper
Preperation
Cut the tomatoes up into nice size chunks.
In a large sauce pan (the short wide pan) heat up a good amount of olive oil.
Cut the garlic into pieces, I prefer big pieces that way you can remove them if you dont like garlic).
Sautee the red pepper flakes and garlic until it is translucent (NOT BROWN).
If the garlic gets brown it will ruin the sauce. Toss it out and start again.
Once the garlic is sauteed, add the chopped up tomatoes and basil (just rip up the basil into big pieces).
Add salt and pepper to taste.
Let it simmer for a while with the cover off.
Then put the cover about 3/4 of the way on, so that the pan can breathe. You want to sauce chunky and not too soupy.
By leaving the cover about 3/4 of the way on, enough liquid will evaporate.
You want to cook this for about 1/2 hour. Keep tasting it to make sure the tomatoes are cooked and the correct
consistency you want.
Serve this with Penne pasta with lines
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veyron
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Posted: Wed Nov 8th, 2006 05:06 pm |
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Whats that then, some kind of "marinara sauce" or what? Just kidding. I already made two batches of the stuff with my own home grown tomatoes. I like using the good oil, lots and lots of garlic, and extra fresh basil. Finally I can use up what turned out to be enough tomatoes to feed the Lexx!
Anybody know any good tomato soups?
Tomatoes continue.......
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mayaXXX
Divine Executioner
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Posted: Fri Nov 10th, 2006 01:02 am |
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CheshireKat wrote:
If you've followed these steps correctly, your chicken should look like this:
bwahahahaha..great pic !
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Ketana
Divine Assassin
| Joined: | Wed Oct 25th, 2006 |
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Posted: Sat Nov 18th, 2006 01:37 am |
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veyron wrote: Whats that then, some kind of "marinara sauce" or what? Just kidding. I already made two batches of the stuff with my own home grown tomatoes. I like using the good oil, lots and lots of garlic, and extra fresh basil. Finally I can use up what turned out to be enough tomatoes to feed the Lexx!
Anybody know any good tomato soups?
Tomatoes continue.......
A simple Tomato Soup recipe as you requested..
1 tablespoon olive oil
1 onion, finely chopped
3 stalks of celery, finely chopped
1 carrot, shredded
4 tomatoes, chopped or 1 (14-ounce) can diced tomatoes
1 teaspoon dried basil leaves, crumbled
3 cups of vegetable or chicken stock
Salt and pepper to taste
- Heat the oil in a large pot and saute the onion, celery, and carrots until vegetables are tender.
- Add the tomatoes and basil. Simmer over low heat, stirring occasionally, until tomatoes are softened.
- Transfer the mixture to a blender or food processor and carefully blend until smooth. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!)
- Return pureed mixture to cooking pot and combine with the stock. Simmer, uncovered, until soup is reduced to the desired consistency. Season with salt and pepper to taste.
Makes 4 servings.
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CheshireKat
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Posted: Sun Nov 19th, 2006 08:32 pm |
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JUST IN TIME FOR THANKSGIVING!
Perfect Turkey Recipe:
Sure to bring smiles to your guest's faces. A new way to prepare your thanksgiving turkey.
1. Cut out aluminum foil in desired shapes
2. Place turkey in the roaster and carefully arrange the foil
3. Roast according to your own recipe and serve
4. Watch your guests faces.
Attachment: ShowLetter.jpg (Downloaded 43 times)
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