Spring, MO The cooking/recipie thread

Discussion in 'Mid West Regional Discussion' started by VoijaRisa, Feb 19, 2006.

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  1. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Name: Cinnamon Cream Cheese Roll-ups
    Difficulty: **
    Cooking time: 1 hr

    Ingredients:
    - 1 loaf bread (sliced with crusts removed)
    - 8 oz cream cheese (softened)
    - 1 egg yolk
    - 3/4 cup powdered sugar
    - 3 tsp cinnamon
    - 1 cup sugar
    - 3/4 stick butter (melted)

    Instructions:
    1. Mix cream cheese, egg, and powdered sugar.
    2. Combine sugar and cinnamon in separate bowl and set aside.
    3. Flatten each slice of bread with rolling pin.
    4. Spread ~1 tbsp on each slice of bread and roll up.
    5. Dip each roll into butter and then cinnamon/sugar mix.
    6. Place on greased baking sheet and bake at 350ºF for 20 minutes.

    Notes: This is a very easy appetizer to make and it's quite tasty. It made far more cinnamon/sugar mix than I needed, so it could probably be halved pretty safely.
  2. twilek69 Jedi Master

    Member Since:
    Apr 25, 2005
    star 4
    Sounds yummy and it looks easy. I like easy! :D
  3. Earwen_Lightrider Former RSA & Spokantina CR

    Member Since:
    Jan 17, 2004
    star 6
    Mmmm... I think I may need to try some of these.
  4. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Name: Stuffed Shells in a Creamy Asiago Sauce
    Difficulty: ****
    Cooking time: 2 hr

    Ingredients:
    - 12 oz jumbo shells
    Stuffing
    - 1/2 lb thick sliced bacon
    - 2 lb sausage
    - 2 lb drained spinach
    - 15 oz ricotta
    - 1 c asiago
    - pepper
    - nutmeg
    Sauce
    - 1 tbsp butter or olive oil
    - 2 cups heavy cream
    - 2 shallots (diced)
    - 4 cups asiago (or romano)
    - 1/4 cup diced parsley

    Instructions:
    1. Cook bacon and sausage until brown. Drain and set aside.
    2. Mix spinach, ricotta, asiago, pepper, nutmeg, and browned meats. Place in strong freezer bag and set aside.
    3. Dice garlic & shallots. Sautee in butter or oil.
    4. Add cream. Bring to a slow boil and slowly add remaining cheese and parsley.
    5. Cook shells according to package directions.
    6. Once shells are cooked and cool enough to handle, cut a corner off the bag with stuffing and use the bag to squeeze stuffing into shells.
    7. Place into large oven safe dish. Pour over sauce and bake at 350ºF for 30 minutes.

    Notes: This recipe is a bit trickier than it seems which is why I gave it 4 stars. Getting the sausage small enough that it easily comes out of the bag as you pipette it takes a good deal of work, as does setting the shells into a dish so that they don't just fall over and spill out. Making the sauce can be tricky too because the cream will go from looking like it's not even close to boiling to burning very quickly so keeping an eye on it and being able to control the heat is important for best taste. Also, make sure when you cook the shells, that they've got plenty of extra water so they cook evenly.

    As always, use freshly grated cheeses and spices if available.
  5. twilek69 Jedi Master

    Member Since:
    Apr 25, 2005
    star 4
    Jon this recipe is evil [face_devil]! I am trying diet and eat healthy and then you post this. It looks super yummy!!!
  6. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Name: Saffron rice
    Difficulty: **
    Cooking time: 20 min

    Ingredients:
    - 1 Package saffron spiced rice
    - 1 Steak (cheap is fine)
    - 1 Onion (chopped)
    - Mushrooms (diced)
    - 1 tbsp Olive oil
    - Currants
    - Paprika

    Instructions:
    1. Cook rice according to package directions
    2. Brown steak (cut into small cubes), onion, and mushrooms in oil.
    3. When finished, combine with rice and add currants and paprika to taste.

    Notes: This is a very simple recipe that is also quite cheap!
  7. Dagobah_Diva Force Ghost

    Member Since:
    Sep 24, 2002
    star 4
    Ummm...are you home for the summer now? I think the next meeting should be at your house and you can make dinner for us.;)
  8. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    I'm not coming back to St Louis anymore for breaks.
  9. twilek69 Jedi Master

    Member Since:
    Apr 25, 2005
    star 4
    That sucks Jon! Enjoy your summer break though and let us know if you come in town to visit.
  10. Dagobah_Diva Force Ghost

    Member Since:
    Sep 24, 2002
    star 4
    Why not? When am I supposed to see you? :p
  11. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Feel free to come here any time. Not like I have a life.
  12. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Name: Cinnamon Apple Sauce
    Difficulty: *
    Cooking time: 40 min

    Ingredients:
    - 5 lb apples
    - 3/4 cups sugar
    - 1 tsp cinnamon
    - 1/2 tsp nutmeg

    Instructions:
    1. Cut apples into ~1" chunks (removing cores).
    2. Boil in water for ~20 minutes or until soft.
    3. Drain water.
    4. Add sugar and spices.
    5. Mash together and simmer a few more minutes.

    Notes: This is my grandfather's recipe and is absolutely wonderful. I prefer it served warm, but it's quite good cold too.
  13. twilek69 Jedi Master

    Member Since:
    Apr 25, 2005
    star 4
    This sounds yummy!

    It reminds of the time we got a box full of browning bananas near the end of the closing day at Soulard Market. Let's just say we made LOTS of banana bread.
  14. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Man, I need to post a new recipe soon. This thread was about to get locked again. >.<

    Shame I work at a Chinese restaurant now and barely ever cook any more.
  15. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Name: Mussels
    Difficulty: **
    Cooking time: 30 min

    Ingredients:
    - 1 T olive oil
    - 4 cloves garlic, minced I use more!
    - 4 cups vegetable stock
    - 1 cup dry white wine
    - 2 T butter
    - 4 T chopped fresh parsley
    - 4 large lemons

    Instructions:
    1. Saute garlic in oil until translucent.
    2. Add the stock and wine, bring to a boil.
    3. Reduce heat slightly, add mussels (or clams) steam until they open (7-10 mins).
    4. Remove mussels from liquid. Throw away any unopened mussels.
    5. Add butter and parsley to broth. Cook until butter melts.
    6. Serve mussels with the broth and lemon wedges.

    Notes: Got this recipe from my girlfriend's mom. I don't personally like seafood, but I'm assured by my girlfriend who loves mussles, that this is a very good recipe.
  16. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Name: Chili
    Difficulty: *
    Cooking time: 2 hours

    Ingredients:
    - 2 lb ground beef
    - 1 tsp salt
    - 1 tsp cracked pepper
    - 1 large onion (chopped)
    - ~80 oz various beans (chili, hot chili, kidney)
    - 6 oz tomato paste
    - 30 oz diced tomatoes
    - 15 oz whole peeled tomatoes (chopped)
    - 2 tbsp chili powder
    - 1 tsp paprika
    - 1 tsp black pepper
    - 1-2 tbsp salt

    Instructions:
    1. Brown first 3 ingredients and drain.
    2. Mix remaining in a large stock pot and add browned beef.
    3. Simmer until cooked down (1-2 hours), stirring occasionally to keep from burning.

    Notes: It seems like a lot of things to be getting, but this recipe is surprisingly cheap! The beef is the most expensive part, but it still tastes fine with even the cheapest meats.
  17. Dagobah_Diva Force Ghost

    Member Since:
    Sep 24, 2002
    star 4
    Ooooo...that sounds good...minus the beans, of course. :)
  18. echo-3 Former RSA

    Chapter Rep
    Member Since:
    Mar 11, 2002
    star 4
    This my favorite Holiday desert. I make it about 4 times between Halloween and New Years.

    Pumpkin Pudding Pie

    Ingredients

    * 1 pkg. (Large) vanilla instant pudding and pie filling mix
    * (12 fl. oz.) Lowfat 2% Milk
    * 1 can (15 oz) LIBBY'S® 100% Pure Pumpkin
    * 1 teaspoon pumpkin pie spice
    * 3/4 of container of Cool Whip whipped topping
    * Cinnamon powder
    * Graham cracker pie crust


    Directions

    BEAT pudding mix and evaporated milk according to package directions in large bowl. Add pumpkin and pumpkin pie spice and cool whip mix well. Spoon into Graham Cracker pie crust. Refrigerate for 10 minutes or until ready to serve. Top with Cinnamon powder.
  19. Dagobah_Diva Force Ghost

    Member Since:
    Sep 24, 2002
    star 4
    That sounds yummy. My problem is that I love the smell of pumpkin but not the taste so much. I wonder if I were to use more pudding and less pumpkin if it would turn out...
  20. echo-3 Former RSA

    Chapter Rep
    Member Since:
    Mar 11, 2002
    star 4
    If you can find it, Use Jello Pumpkin flavor pudding and just 1/4 of a can of pumpkin.But you'll need two box's of pudding if you go with less can pumpkin. Good luck.
  21. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Name: Bratwurst and Sauerkraut
    Difficulty: *
    Cooking time: 40 minutes

    Ingredients:
    - 1 lb bratwurst (5 links)
    - 1 small onion (chopped)
    - 1 clove garlic (minced)
    - 32 oz sauerkraut
    - 2 large potatoes
    - 1 package sliced mushrooms
    - 1/2 cup white wine or apple cider
    - 1 tbsp brown sugar
    - 1 tsp chicken bouillon granules (or 1 bouillon cube)
    - 1 tsp caraway seed
    - 1 bay leaf
    - 1 large apple (diced)
    - 1 tbsp oil
    - water

    Instructions:
    1. In a large skillet, sautee onion and garlic in oil until browned.
    2. Stir in sauerkraut, potatoes, mushrooms, wine, brown sugar, bouillon, caraway and bay leaf. Add water until it almost covers potatoes. Bring to a boil.
    3. Score bratwurst and add to skillet. Cover and reduce heat. Simmer for 20-30 minutes or until potatoes are just tender, stirring occasionally.
    4. Add the diced apple and continue to cook covered for 5-10 minutes or until apples are just tender. Remove bay leaf and serve.

    Notes: A very well rounded meal with a surprising amount of subtle tastes.
  22. spideymj Jedi Knight

    Member Since:
    Feb 4, 2005
    star 3
    Up here, we use beer instead of the wine or cider. But then we put beer in almost everything. Which reminds me, I need to post my beer cheese chowder, tastes great with the brats and especially great on these frikin cold winter days.
  23. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Name: Cajun Chicken Cream Pasta
    Difficulty: **
    Cooking time: 30 minutes

    Ingredients:
    - 2 Chicken Breasts
    - 1-2 tbsp Cajun spice
    - 1-2 tbsp butter
    - 8 slices green pepper
    - 8 slices sweet red pepper
    - 2 portobella mushroom (sliced into thin strips)
    - 1 stalk of celery, diced
    - 1 green onion, sliced
    - 1 cup heavy cream
    - 1/4 teaspoon dried basil
    - 1/4 teaspoon lemon-pepper seasoning
    - 1/4 teaspoon salt
    - 1/8 teaspoon garlic powder
    - 1/8 teaspoon pepper
    - 4 ounces penne, cooked and drained
    - Grated Parmesan cheese (optional)

    Instructions:
    1. Slice chicken into thin strips about 2-3 inches long.
    2. In a large skillet, combine chicken and Cajun spice, mixing until chicken is well coated.
    3. Add butter and melt butter over low heat, pushing aside chicken to coat bottom of skillet. When melted, increase heat to medium high and cook chicken 4-5 minutes, stirring occasionally.
    4. Add in peppers, mushrooms, celery, and green onion and cook for 3 minutes. Start preparing penne according to package directions.
    5. Reduce heat to low to medium-low and add cream and spices. Allow to cook down to desired thickness. Sauce will thicken somewhat upon standing.
    6. Serve sauce over penne, sprinkled with Parmesan if desired.

    Notes: This is another meal that is simple to make and doesn't require many dishes. It takes a cutting board, a skillet, and a stock pot for the noodles. It's also efficient such that while one thing is cooking, you have time to chop the ingredients for the next step.

    It does have a pretty good kick to it. I made it with 2 tbsp of the Cajun spice and it was at the upper limit of what I could tolerate (but I'm a wuss). Try it with less first and if it's not enough, it will work to add it later, into the sauce. If the spiciness is still a problem, try serving with a side of slightly buttered bread.
  24. VoijaRisa Force Ghost

    Member Since:
    Oct 12, 2002
    star 5
    Name: Ground Beef Gyros
    Difficulty: **
    Cooking time: 25 minutes

    Ingredients:
    - 8 ounces plain yogurt
    - 1/3 cup chopped seeded cucumber
    - 2 tablespoons finely chopped onions
    - 1 garlic clove, minced
    - 1 teaspoon sugar
    - 1 lb lean ground beef (I use ground turkey)
    - 1 1/2 teaspoons dried oregano
    - 1 teaspoon garlic powder
    - 1 teaspoon onion powder
    - 1 teaspoon salt (optional)
    - 3/4 teaspoon pepper
    - 4 pita breads
    - 3 cups shredded lettuce
    - 1 large tomato (chopped)
    - 1 small onion (chopped)

    Instructions:
    1. In a bowl, combine first 5 ingredients. Set aside.
    2. In separate bowl, combine ground beef and seasonings.
    3. Mix well.
    4. Shape into 4 patties.
    5. Grill or broil until meat is no longer pink, turning once.
    6. Cut patties into thin slices.
    7. Stuff into pitas.
    8. Add lettuce, tomato, and onion.
    9. Serve with yogurt sauce.

    Notes: Excellent with a greek salad on the side as a spring meal.
  25. chiss_man Force Ghost

    Member Since:
    Jul 1, 2002
    star 6
    Jon, I think your recipes are the only thing keeping this place alive. :p
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