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My MOST requested dish is...?
Mine is a noodle and cheese casserole.
Recipe: http://www.recipecircus.com/recipes/..._and_Cheese_Ca sserole.html Andy "Veins of Steel" |
Andy wrote:
> Mine is a noodle and cheese casserole. > [snip recipe link] Char siu (other spellings possible), the Chinese roast/bbq pork. By itself, in a steamed bun, in a stirfry -- many incarnations. -aem |
Andy--
Apparently the website address you gave is obsolete. Can you check it and re -post it? Thanks Nancree |
"nancree" > wrote in
oups.com: > Andy-- > Apparently the website address you gave is obsolete. Can you check it > and re -post it? Thanks > > Nancree > > Whoa! I guess the Url wrapped badly onto the next line? It's my recipe, but not my website. http://www.recipecircus.com/recipes/...le_and_Cheese_ Ca sserole.html Andy -- "If you can't do it naturally, then fake it." - Alfred Hitchcock Spoken to Ingrid Bergman |
On Fri, 25 Mar 2005 16:07:37 -0600, Andy > wrote:
>"nancree" > wrote in roups.com: > >> Andy-- >> Apparently the website address you gave is obsolete. Can you check >it >> and re -post it? Thanks >> >> Nancree >> >> >Whoa! > >I guess the Url wrapped badly onto the next line? It's my recipe, but >not my website. > > >http://www.recipecircus.com/recipes/...le_and_Cheese_ >Ca >sserole.html > >Andy It still broke up. Try tinyurl for long urls like that. Here is yours http://tinyurl.com/4c5xz Sue(tm) Lead me not into temptation... I can find it myself! |
"nancree" > wrote in message oups.com... > Andy-- > Apparently the website address you gave is obsolete. Can you check it > and re -post it? Thanks > > Nancree I think this is it: Noodle and Cheese Casserole: 1 1/2 pounds homemade noodles 1 cup creamy cottage cheese 6 ounces cream cheese 1 cup thick sour cream 1/4 teaspoon each salt and pepper 1/3 cup chopped scallions or chives 1/2 cup grated Parmesan cheese butter Cook homemade noodles in rapidly boiling water. Drain well and keep warm. Mash creamy cottage cheese with cream cheese and thick sour cream. Mix this with the noodles and season with salt and pepper. Mix in lightly chopped scallions or chives and turn the mixture into a generously buttered 2-quart baking dish. Sprinkle with grated Parmesan cheese, dot with butter and bake in a moderate oven (350 F.) for 30 minutes. > |
Andy wrote in message ... >Mine is a noodle and cheese casserole. > >Recipe: >http://www.recipecircus.com/recipes/..._and_Cheese_Ca >sserole.html > >Andy "Veins of Steel" lasagna. (meatless) i like to put chopped fresh mint in the ricotta mixture :) -- saerah "If organized religion is the opium of the masses, then disorganized religion is the marijuana of the lunatic fringe." -Kerry Thornley |
Andy > wrote:
My most requested dish is "Uhh, yeah, thanks man. Just call something in". Jerks. |
"Andy" > wrote in message
6... > Mine is a noodle and cheese casserole. > > Recipe: > http://www.recipecircus.com/recipes/..._and_Cheese_Ca > sserole.html > > Andy "Veins of Steel" This is my most requested dish - mainly on account of one friend who is absoloutely addicted to this stuff and always wants it (and usually gets a take-away as well!) ...Richard. @@@@@ Now You're Cooking! Export Format Roasted Corn Soup With Chipotle Cream Garnish. soups, southern, vegetables 6 ears corn; roasted 2 tablespoon butter 1 medium onion; chopped 1 tablespoon garlic; minced 2 cup dry white wine 5 cup chicken stock 2 cup heavy cream 1/2 cup smoked chile cream; see below 1/2 cup sour cream 2 tablespoon chipotle chilli; pureed 1 teaspoon fresh lime juice salt and pepper Scrape kernels from the corn ears and set aside. Melt butter and sweat onions and garlic until translucent. Add wine, raise heat to high and let reduce to about 4 tablespoons. Reduce heat and add the corn and sweat for 5 minutes. Raise heat to high and add the stock bri nging it to the boil then reduce heat again and simmer uncovered for 20 minutes. Raise heat to high and add the cream, bring to a high simmer and cook 10 minutes. Puree 3/4 of the soup in a porcessor, return to the saucepan and add salt and pepper to taste. Garnish with the chipotle cream. NB: I use about 1/2 cup of cream or sour light cream only and add the pureed chipotles directly to the soup in the saucepan. Contributor: Bobby Flay's Bold American Food. ** Exported from Now You're Cooking! v5.66 ** |
Everyone has a favorite taco salad. Here's the one my fans like:
MEXICAN BEAN SALAD 12 ounces ground chuck 2 teaspoons chili powder, or chili and cumin 1/2 white onion, minced 1 10-ounce can kidney beans, drained and rinsed 1 red onion, chopped 4 ounces sharp cheddar, diced 2 tomatoes, cored and diced 1 avocado, diced 1 small can sliced black olives, drained chopped fresh cilantro to taste Thousand Island dressing Brown chuck with chili powder and minced white onion; drain and cool. Combine with remaining ingredients. Serve over or with tortilla chips, or over chopped lettuce. Felice |
"Chris Neidecker" > wrote in news:ga01e.52787
$hA3.3465@trnddc09: > I think this is it: <snipped for brievity> Chris, yepper, you found it. Thanks. Now what's your MOST? Andy -- "If you can't do it naturally, then fake it." - Alfred Hitchcock Spoken to Ingrid Bergman |
Felice,
Thanks for sharing the magic! |
One time on Usenet, Andy > said:
> Mine is a noodle and cheese casserole. > > Recipe: > http://www.recipecircus.com/recipes/..._and_Cheese_Ca > sserole.html > > Andy "Veins of Steel" Hands down, it's my Fettucini Con Crema; I get chewed out for making this and not inviting relatives over: ½ C. butter (not margarine) 3 cloves garlic, minced ½ t. black pepper ½ t. sweet basil ½ C. flour 2 C. parmesan cheese, grated 16 oz. whipping cream 16 oz. "half & half" 12 oz. fettucini noodles, cooked Gently heat cream and "half & half" in saucepan over medium heat. In large kettle, melt butter, add garlic and saute for one minute. Slowly add spices and cheese, stirring, until well mixed. Add flour, also stirring, cook for a few minutes. Slowly add cream mixture, stirring well after each addition, until sauce is thick and bubbly. Toss with hot fettucini. -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
"Andy" > wrote in message 6... > Mine is a noodle and cheese casserole. > > Recipe: > http://www.recipecircus.com/recipes/..._and_Cheese_Ca > sserole.html > > Andy "Veins of Steel" Mine would have to be my Roasted Butternut Squash Soup. Although, a close second would be my... no wait, that's third. Uh, second would be, no wait, that's fourth. LOL Recently posted: Jill's Roasted Butternut Squash Soup 2 butternut squash (about 4 lbs.) 2 Tbs. olive oil 4 c. chicken stock or broth 2 c. water as needed 1-1/2 tsp. pepper 2 tsp. salt 1/2 tsp. onion powder 1-2 tsp. dried tarragon leaves Cut squashes in half lengthwise and scoop out the seeds. Brush with olive oil and place, cut side down, on a baking sheet. Roast the squash at 350F for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the shell with a spoon and place in a large mixing bowl. In another mixing bowl, blend together the stock and water. Add a little minced garlic if desired. Puree the squash in a blender or food processor with the liquid in batches, adding liquid as needed, until smooth (this can also be done in the cooking pot with a stick blender). Add the salt & pepper, onion powder and tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very low heat about an hour, stirring occasionally. Serves 8-10. Jill |
"jmcquown" > wrote:
>Mine would have to be my Roasted Butternut Squash Soup. Although, a close >second would be my... no wait, that's third. Uh, second would be, no wait, >that's fourth. LOL Jill, I have to admit I have never tried this. My wife pestered me for days to try to fix a butternut squash ravioli with Asiago cheese that she found somewhere, cause she knows I'm stupid enough to waste my time on it, just to see if it works. I think it's way too close to pumpkin for me - I would rather die than eat pumpkin. Yeah, Barb - It's WAY worse than beets. |
On Fri 25 Mar 2005 03:25:17p, Saerah wrote in rec.food.cooking:
> > Andy wrote in message ... >>Mine is a noodle and cheese casserole. >> >>Recipe: >>http://www.recipecircus.com/recipes/..._and_Cheese_Ca >>sserole.html >> >>Andy "Veins of Steel" > > lasagna. (meatless) i like to put chopped fresh mint in the ricotta > mixture >:) Okay, full recipe please, saerah! :-) I love mint and that sounds delicious! I love the Greek stuffed grape leaves when there's mint in the filling. -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
On Fri 25 Mar 2005 02:25:03p, Andy wrote in rec.food.cooking:
> Mine is a noodle and cheese casserole. > > Recipe: > http://www.recipecircus.com/recipes/..._and_Cheese_Ca > sserole.html > > Andy "Veins of Steel" That would be a very, very old recipe that I've been making for many years. It's rich enough to kill! :-) * Exported from MasterCook * Mrs. Flora Hale's Chess Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups granulated sugar 1 tablespoon cornmeal 1 tablespoon all-purpose flour 6 each egg yolks 12 ounces evaporated milk -- (1 large can) 1 tablespoon vanilla extract 1/4 pound unsalted butter -- melted 1 pinch Nutmeg 1 each pie crust, homemade Adjust oven rack to its lowest position and preheat oven to 425°F. Combine sugar, corn meal, and flour in a medium bowl. Gradually blend in egg yolks and evaporated milk using a fork or whisk. Do not beat the mixture, but blend thoroughly and gently. Blend in vanilla, followed by the melted butter and nutmeg. Do not sprinkle nutmeg on top. Pour filling into pie shell. If you have a pie shield, use it. If not, cover edge of pastry with foil. Bake for 15 minutes, then lower temperature to 375°F. Make a foil tent to cover entire pie and continue baking for an additional 40-45 minutes until top is puffed and golden brown, and a silver knife comes out clean when inserted in middle of pie. Remove pie to a cooling rack and allow to cool to almost room temperature before serving. Leftovers should be stored in refrigerator. Due to the high sugar and fat content, it is imperative to shield the entire pie during baking. The pie will overbrown or even burn if not shielded. -- Wayne Boatwright ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Andy wrote:
> Mine is a noodle and cheese casserole. > > Recipe: > http://www.recipecircus.com/recipes/..._and_Cheese_Ca > sserole.html > > Andy "Veins of Steel" My most requested dish ie risotto primivera. 1 cup aboro rice 1/4 cup minced shallot 1/4 cup minced onion 2 cloves garlic saute above in butter and OO about 4 cups homemade chicken stock 1/2 cup white wine add next three about 3/4 through cooking time one red bell pepper sliced 1 1/2 c mushrooms 1 bunch asparagus cut in 1 1/2 inch lengths stir in at end handful fresh flat leaf parsley chopped about a half cup of grated parm finish with 1 T butter & 1 T EVOO Jessica |
"Damsel in dis Dress" > wrote in message ... > (AlleyGator), if that's their real name, > wrote: > > >"jmcquown" > wrote: > >>Mine would have to be my Roasted Butternut Squash Soup. Although, a close > >>second would be my... no wait, that's third. Uh, second would be, no wait, > >>that's fourth. LOL > > >Jill, I have to admit I have never tried this. My wife pestered me > >for days to try to fix a butternut squash ravioli with Asiago cheese > >that she found somewhere, cause she knows I'm stupid enough to waste > >my time on it, just to see if it works. I think it's way too close to > >pumpkin for me - I would rather die than eat pumpkin. Yeah, Barb - > >It's WAY worse than beets. > > Don't be afraid to try Jill's recipe, especially if you like tarragon. I > hate, I mean HATE, squash. When I tasted the butternut squash before > making the soup with it, I thought it was horrible, but I kept going, and > don't regret it at all. That soup is addictive. Wish I had some squash > right now. > > Carol > > -- > Coming at you live, from beautiful Lake Woebegon I actually saw cartons of "organic" butternut squash soup when I was at the grocery store. It was about $3.99 for 2 servings. Sheesh! |
Andy wrote:
> Mine is a noodle and cheese casserole. > > Recipe: > http://www.recipecircus.com/recipes/..._and_Cheese_Ca > sserole.html > > Andy "Veins of Steel" Bengali tomatoes from a Madhur Jaffrey book: Parboil 2 lbs toms until skinnable, drain, skin, drain while you prep your spices. In one little bowl measure in 6 fenugreek seeds, 1/4 teas whole cumin, a scant 1/4 teas fennel seeds, 1/4 teas brown mustard seed, 1/8 teas kalonji and a bay leaf. In another little bowl measure out 1/4 teas cayenne, a teas salt, and 1 1/2 teas gur (or dark brown sugar, or light brown sugar with a drop of black strap molasses). Heat a pan with a tight fitting lid to hot! Add 2-3 T mustard oil, swirl, add the first bowl of spices, cover. When the mustard has started popping, dump in the slightly drained toms, and clap the lid back on. When it stops "roaring", open up, stir, add the other ingredients, stir, cover and simmer 7 minutes. |
"Andy" > wrote in message 6... > Chris, yepper, you found it. Thanks. Now what's your MOST? > Eh,...I don't know. Nobody requests things around here, they just sorta eat what I put in front of them. Or not. They know better than to complain, but they don't think to request things that often. I mean, my 4-year-old always wants me to make banana bread, but I don't think that counts. It might be sweet potato muffins. I've posted the recipe here before...they're really good; kids and grownups like 'em. Or maybe beer can chicken (Cook's Illustrated, I think I've posted it here before). Or it could be brownies, but we all know whose most-requested recipe that is! Chris |
Andy wrote: > Mine is a noodle and cheese casserole. Dish: grilled Carribean shrimp Dessert: Apple Streusel Coffee Cake or my Pumpkin-Carrot cake -L. |
On 25 Mar 2005 22:12:08 -0800, "-L." > wrote:
> >Dish: grilled Carribean shrimp > >Dessert: Apple Streusel Coffee Cake or my Pumpkin-Carrot cake > >-L. Will you please post these recipes? Thanks, Ginny |
Here's one I created (after eating a similar dish in New York) People
are surprised--they love it! Rise and Shine Pasta Ingredients one lb. perciatelli 1/2 cup oil hot pepper flakes five cloves garlic 3/4 lb. pancetta salt to taste 1/4 c. parmesan Eggs (two per serving) Instructions (do this a day in advance)chop garlic cloves very fine and shake some pepper flakes into the olive oil (let sit to marinate) chop pancetta and fry/drain most of drippings cook perciatelli in salt water, drain transfer pasta to frying pan- containing the chopped pancetta-add flavored oil Toss for five minutes on medium heat while cooking fried eggs in a separate pan place serving of pasta on each plate--add parmesan to each helping Place two eggs on top of each serving of pasta. Stephanie in PA |
Ginny Sher wrote: > On 25 Mar 2005 22:12:08 -0800, "-L." > wrote: > > > > > >Dish: grilled Carribean shrimp > > > >Dessert: Apple Streusel Coffee Cake or my Pumpkin-Carrot cake > > > >-L. > > Will you please post these recipes? > > Thanks, > Ginny Sure. I don't have them in computer, I don't think. When I get a minute I will. Might take awhile though - I have a 14 month old. ;) -L. |
In article . com>,
" > wrote: > Here's one I created (after eating a similar dish in New York) People > are surprised--they love it! > > Rise and Shine Pasta > > Ingredients > one lb. perciatelli Hey, I just saw perciatelli for the first time at an Italian deli yesterday -- DeCecco brand. How is it best used and does that little hole serve a purpose? -- -Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
Melba's Jammin' wrote: > > > wrote: > > > Here's one I created (after eating a similar dish in New York) People > > are surprised--they love it! > > > > Rise and Shine Pasta > > > > Ingredients > > one lb. perciatelli > > Hey, I just saw perciatelli for the first time at an Italian deli > yesterday -- DeCecco brand. How is it best used and does that little > hole serve a purpose? > > -Barb He http://www.foodsubs.com/PastaTubes.html The hole in long pasta makes you have to suck harder to swallow. Sheldon |
Most requested by non-family: my toffee. Most requested by family (we
don't do many sweets): Spaghetti with TVP sauce, and caesar salad. Toffee Recipe 1/2-1 cup chopped nuts, optional (1/2 for the candy, 1/2 for the topping if you're using chocolate) 1 cup (1/2 lb.) butter 1 cup sugar 1 T corn syrup 3 T water or strong coffee 1/2 cup chocolate chips, any kind, optional Sprinkle1/2 cup chopped nuts in cookie sheet. Set aside. In heavy 2-quart saucepan, melt butter. Add sugar, water, and corn syrup. Cook and stir over medium to medium-high heat until mixture boils. Clip a candy thermometer to side of pan; continue boiling on medium at a moderate, steady rate, stirring frequently, till thermometer registers 290F, soft-crack stage (about 15 minutes). Watch carefully after 280F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan. Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup remaining nuts. Chill until firm. When candy is firm, lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/4 pounds (48 servings). serene |
Amarantha's Mountain of Nachos
for cooking: a couple of onions a couple of eggplants, or one really big one a few zucchini half a dozen large yellow chillies as many hot chillies as you like a large bag of mushrooms one or two tomatoes for layering: corn chips salsa sour cream grated cheese Heat some oil in a large pot. Chop and add vegetable ingredients in the order listed above, stirring with each addition. The eggplant especially should be chopped fairly thinly (half a centimetre/quarter inch slices) and may need more oil added with it. Once the tomatoes have been added to the pot it's pretty much ready - a horrible-looking grey muck that smells and tastes great. Get a plate, add a layer of corn chips, a few big serving spoons of vegies, a layer of salsa, a layer of sour cream and lots of cheese. Eat with fork and fingers. Warning: this dish is deceptively large. I've had friends use a bread and butter plate so as not to get too much and even then, when they'd finished layering, they were alarmed at the amount of food they'd ended up with >:) K -- nil illegitimi carborundum |
* Exported from MasterCook *
Cheesecake-Pecan Pie Recipe By :Damsel in dis Dress Serving Size : 8 Preparation Time :0:00 Categories : cheesecakes pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Crust--- 1 stick butter -- chilled 2 cups flour 1 egg yolk 1/4 teaspoon salt 2/3 cup sour cream ---Cheesecake Layer--- 8 ounces cream cheese 1 large egg 1/3 cup sugar 1 teaspoon vanilla ---Pecan Pie Layer--- 1 1/4 cups pecans -- coarsely broken 3 eggs 1 cup light corn syrup 1/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt Crust: Place flour in a medium bowl. Cut in butter until mixture is the size of small peas. Add egg, salt, and sour cream. Stir with a fork until pastry forms a ball (or use food processor). Divide into two parts. If making a single crust pie, refrigerate or freeze one portion for another pie. Wrap in plastic and chill until stiff enough to work with (approximately 45 minutes). When ready to use, roll pastry thinly (about 1/8 inch). Preheat oven to 350F. Cheesecake Layer: With an electric mixer, whip the cream cheese, egg, sugar and vanilla until fluffy. Spread the mixture in the bottom of the unbaked pie shell. Pecan Pie Layer: Sprinkle the pecans over the cheese mixture. Beat the eggs with an electric mixer until foamy. Add the corn syrup, sugar, vanilla, and salt and mix well. Pour over the pecans. Bake until center of pie is firm, about 55 minutes. Store in refrigerator. VARIATION Cheesecake-Almond Pie (J. Helman): Substitute sliced almonds for the pecans, and almond extract for the vanilla. Yield: "1 9-inch pie" - - - - - - - - - - - - - - - - - - - Per serving: 683 Calories (kcal); 40g Total Fat; (51% calories from fat); 10g Protein; 75g Carbohydrate; 191mg Cholesterol; 423mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 3 Other Carbohydrates NOTES : After baking, the pecan filling will be on the bottom, the cheesecake layer will be on top of that, and the nuts will form a crunchy topping. This is a very rich pie. Cut those pieces small! |
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