Tweak Today: Share your favorite recipe.

From jenaissance at Aug 07, 2010 00:27

jenaissance — Sat, 07 Aug 2010 00:27:58 -0700

Http://jenacooks.blogspot.com

From hardrockhippie at Aug 07, 2010 01:02

hardrockhippie — Sat, 07 Aug 2010 01:02:53 -0700

I rarely cook, so it's remarkable that I have one, let alone two. And yes, I know these things are extremely unsophisticated and will probably kill me one day, but that's what makes them amazing :)

1. Hamburger Dip (or tofu meat dip in my case)
Add 1 small jar cheese whiz and 1 8oz package of cream cheese to one pound of browned and drained ground turkey. Stir to melt, then add 1 can chopped olives and 1 can chopped green chilies.

2. Garlic Cheese Bread
Cut a loaf of french bread in half lengthwise. Mix together 1/2 a cup butter, 1 cup shredded cheddar cheese, 1 cup shredded jack cheese, 1 cup mayo, 1 bunch chopped green onions, and 2 cloves of pureed garlic. Spread this mixture onto the bread. Bake at 350 degrees for 7 minutes, then put under the broiler until brown.

Enjoy!

by hardrockhippie. permalink

From chaomancer at Aug 07, 2010 02:37

chaomancer — Sat, 07 Aug 2010 02:37:48 -0700

I am not exactly well known for my cooking skills. Most of my meals are extremely quick and simple. However, this is my favorite recipe of my own, for when I have time and energy to do more than just open up a can.

Hot, steamy dinner, messy to make, good to eat. This would probably feed 6 people but I was aiming for 3 single meals ;) Warning: probably won't fit in a single pot. Divide all amounts evenly for smaller parties.

Ingredients:
- 300 grams macaroni
- 250 grams mushrooms
- 500 grams green beans
- 300 grams carrots
- 200 grams onions
- 200 grams of cubed bacon (or other meat)
- lots of olive oil, some salt, some black pepper
- 1 red pepper

Start by frying up the bacon, so it will release all the nice grease. Add the mushrooms, red pepper, and onions, all in small pieces. Let it fry for a while, until the mushrooms turn brownish. Meanwhile, cook macaroni as usual, until it is al dente. Drain it, and put it aside until later.

Once mushrooms start to look brownish, add the carrots and beans. Stir frequently and let it cook on medium heat. After a couple of minutes (you may want to try some veggies to see if they're tasty) add macaroni to the mix. Stir everything and let it cook for another 5 minutes or so, so the macaroni takes on some of the flavor of the other ingredients.

Ready to serve.
(copied from http://www.flickr.com/photos/chaomancer/2255031060/ of course)

And a favorite recipe that is not mine ;) http://canyoucook.blogspot.com/2007/10/stuffed-mushrooms.html

by chaomancer. permalink

From merendis at Aug 07, 2010 04:47

merendis — Sat, 07 Aug 2010 04:47:59 -0700

This dish impresses, and isn't even that hard to make! (unless you have to shell all the shrimp yourself... sorry @a_noob) Also it's to-die-for delicious.

Also, a good way to slip in the "Oh, I mentioned the Bisque..." line.

Shrimp Bisque

1 lb fresh or frozen small shelled shrimp 1 2-inch long piece lemon peel
1 cup finely diced onions 1/8-1/4 teaspoon curry powder
1 cup shredded peeled apple 1 t chopped fresh dill (1/3 t dried)
2 T butter or vegetable oil 1/4 t salt
1 1/2 cups water or vegetable stock 1/4 t ground white pepper
1 t fresh lemon juice 2 T dry white wine
1 cup half-and-half thin lemon slices
1 rounded T unbleached white flour

Rinse the shrimp and set them aside.

In a covered saucepan, saute the onions and apples in the butter or oil for about 10 minutes, until the onions are translucent. Sprinkle in the flour and cook, stirring, for a minute or two. Then stir in the water or stock, lemon juice, lemon peel, curry poweder, dill, salt, white pepper, and wine. Simmer, covered, for about 5 minutes, until the mixture thickens slightly. Addd the shrimp and the half and half, and simmer gently just until the shrimp turn pink. Be careful not to overcook the shrimp or they will become tough.

Remove the lemon peel. In a blender or food processer, puree about one third fo the soup and them return it to the pot. Serve immediately, garnished wit thin slices of lemon.

by merendis. permalink

From jaypoc at Aug 07, 2010 06:46

jaypoc — Sat, 07 Aug 2010 06:46:18 -0700

A gourmet meal prepared for a king!

by jaypoc. permalink

From kellydna at Aug 07, 2010 08:26

kellydna — Sat, 07 Aug 2010 08:26:24 -0700

Whether or not I am attempting to adhere to the South Beach eating guidelines, this remains one of my favorite things to have for breakfast, the Cheesy Frittata. It's from p129 of the blue South Beach book (paperback version).

In a medium skillet on medium heat: Sauté until tender: 1/2 cup each of chopped onion, red bell pepper, zucchini. Add 1/2 cup chopped tomato. Season as you wish (original recipe calls for basil, I use McCormick’s Italian Herb Grinder).

While the vegetables are cooking: In a blender combine: 2 eggs, 1/2 cup cottage cheese, 1/4 cup milk. Blend.

Preheat the broiler.

Pour the egg mixture over the vegetables. Cover the pan and cook until just before the top is set.

Remove cover. Wrap foil around the pan handle and transfer to oven. When top is set, remove from oven and sprinkle with 1 oz grated cheese (original recipe calls for plain Monterrey Jack, I use Pepperjack). Return pan to oven until cheese is desired brownness.

Remove pan from oven, and I’ve found it's better if it rests for a few minutes. Makes 2 servings.

by kellydna. permalink

From discomeg2 at Aug 07, 2010 09:10

discomeg2 — Sat, 07 Aug 2010 09:10:59 -0700

I lived in Vermont for a year. I was unemployed most of the time and very bored. I taught myself to cook. I realized maple syrup is awesome. This is my favorite recipe I made up. I’m not a veg though, not that there is anything wrong with that. You can use this recipe with chicken too. Or the marinate at least. I use it for bbq pork. The grades A and B (in USA) have to do with the way it is harvested or something, not the quality.
Maple Tofu
1/4 cup soy sauce or tamari (or less)
3/4 cup (grade B – REAL PURE) maple syrup
tsp of Red Pepper Flakes
Tsp of minced onion flakes
a clove or two of garlic, chopped well (I’ll use 3-4, I really like garlic)
sometimes I use a splash or two of tobasco
a block of extra super firm tofu

So, wrap the tofu up in paper towels and soak as much water out as possible. Put a book on it, that helps. I used my brita water thing. Do this for a few min. Then cube up the tofu. I slice it in half first. Then I cube it up. Then put it on a greased or non-stick baking sheet. Put it in the over at like 375-400 for about 20min-30min until the tofu starts to get golden. This will make it firmer and more chewy and more porous.
Wisk all the ingredients together in a little bowl. Not the tofu though. After you do that get a baggie. Put all the tofu in the baggie or Tupperware and then pour the mixture over it and then put it in the fridge for a little while. (You don’t have to do this, but you should if you are using meat) The longer it’s in the longer the tofu will soak it up. When you think it’s been in the fridge long enough get a frying pan and dump all that stuff in there.
Cook it on medium low and stir the tofu GENTLY every once and a while until it is nice and coated and the mixture is almost gone. Then it is done. Let it sit for like ten min or so. You can add it to stir fry or rice or something.

The picture is of it cooking, not done.

by discomeg2. permalink

From stephie at Aug 07, 2010 11:11

stephie — Sat, 07 Aug 2010 11:11:29 -0700

Most of the recipes I use are here: http://canyoucook.blogspot.com
(or on post-its all over my fridge). Onion soup remains a favorite. So easy but so good.

http://canyoucook.blogspot.com/2004/09/onion-soup.html

by stephie. permalink

From thedigitalghost at Aug 07, 2010 14:43

thedigitalghost — Sat, 07 Aug 2010 14:43:14 -0700

Cape Cod
• 2 ounces of Vodka
• 4 ounces of cranberry juice
• Lime edge

by thedigitalghost. permalink

From superc0w at Aug 07, 2010 15:00

superc0w — Sat, 07 Aug 2010 15:00:11 -0700

This 'recipe' is for my favorite dinner (I made it last Christmas for co-workers) Prime rib, green bean casserole, and mashed potatoes.

by superc0w. permalink

From mithila at Aug 07, 2010 16:44

mithila — Sat, 07 Aug 2010 16:44:35 -0700

White Russian
• 2oz vodka
• 1oz kahlua
• 1oz half and half
Fill old-fashioned glass with ice, add vodka and kahlua. Stir lightly. Pour in milk/cream and garnish with shaved chocolate.

by mithila. permalink

From mandy716 at Aug 07, 2010 17:37

mandy716 — Sat, 07 Aug 2010 17:37:06 -0700

Old Fashioned Maple Gingerbread

1 egg
1 cup sour cream
1 cup dark maple syrup
1 tsp. ginger
1/2 tsp. salt
2 cups flour
1 tsp. baking soda
1 tsp. baking powder

Mix well and pour into 8×8 pan (can it get easier?).

The recipe calls for the bread to cook at 350 for one hour. I took it out after 45 minutes. Serve warm with vanilla ice cream topped with maple cream. Mmmmmmmm

by mandy716. permalink

From thebradymachine at Aug 07, 2010 20:00

thebradymachine — Sat, 07 Aug 2010 20:00:13 -0700

Ingredients:
2-1/2 c Whole Wheat Organic Flour
1 ts Baking soda
1 ts Sea Salt
1 c Unsalted Butter, softened (very important)
3/4 c Organic Pure Cane Sugar
3/4 c Demerara Sugar
2 Local, Free Range Brown Eggs
1 ts Vanilla extract
1 pk Semi-sweet chocolate morsels (12 oz)

Directions:
Preheat oven to 375'F. In small bowl, combine flour, baking soda and salt; set aside. In large mixer bowl, beat butter and both sugars until creamy. I recommend fluffing the butter first to make the cookies extra soft. Add eggs, one at a time, beating well after each addition. Blend in vanilla extract. Gradually beat in flour mixture. Stir in chocolate morsels chips. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets; cool completely.
Makes about 5 dozen cookies.

by thebradymachine. permalink

From jenaissance at Aug 07, 2010 22:00

jenaissance — Sat, 07 Aug 2010 22:00:27 -0700

not posting the recipes, but this is what I did tonight! we had a sushi making party; 4 of us made this much. Deeeelicious