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Team -=CoN=- » General Public » Public Chat
Who is here? 1 guest(s)
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Favorite Recipes
-=CoN=-Pyro
I would like everyone to share their favorite recipes if you have one!!
 
-=CoN=-Pyro
Chicken and Spaghetti Recipe

1 4lb. chicken
1 lb. American Cheese, grated
1 can cream of mushroom soup
1 lg. can evaporated milk
1 bunch green onions, chopped
1-1/2 c. chopped celery
2 T. margarine
1 pkg. dry Italian salad dressing mix
16 oz. long spaghetti
cheddar cheese
Boil chicken, reserving liquid. Debone and chop. Cook spaghetti according to directions in liquid from boiled chicken. Add more water if needed. Melt grated cheese, mushroom soup, and evaporated milk on low heat. Saute' green onions and celery in margarine. Mix chicken, green onions, celery, dry italian mix, and water chestnuts with cooked and drained spaghetti. Stir in cheese, soup, and milk mixture. Mix well. Mixture should be a little soupy. Add small amount of liquid if needed. Put in large casserole dish and top generously with cheddar cheese. Cover with foil. Cook at 350 degrees for approximately 30 minutes or until bubbly. Remove foil for last 5 minutes, making sure that cheese has melted. Serves 8
 
-=CoN=-Strych9
Enchilada Casserole

1lb hamburger meat.
1/4 to 1/2 bottle Fiesta enchilada seasoning.
2 cans Hormel chili
2 cans Rotel
Package yellow corn tortillas
2 packages Borden Four Cheese Mexican

Brown hamburger meat and drain. Add chili, Rotel, and enchilada seasoning to cooked hamburger meat. Simmer for 20 min. Heat corn tortillas in microwave 30 seconds to be able to work with. Cut into strips. In 9 x 13 pan spray bottom with cooking spray the layer chili sauce, tortilla strips, and cheese. Top should be tortilla covered with chili then covered with cheese. Cover pan with foil and cook 20 - 30 min at 350.
 
Teamcon.net
Mr.P
-=CoN=-Pyro wrote:
Chicken and Spaghetti Recipe


chicken and spaghetti ??? Ban?




ok, this is mine:
***** Bucatini/Spaghetti all'Amatriciana *****
(one of the best pasta ever)



general info:
http://en.wikiped...matriciana

recipe:
http://www.foodne...index.html



Ingredients
Extra-virgin olive oil
8 ounces guanciale, cut in 1/4-inch strips
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes
Kosher salt
2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
1 pound bucatini or perciatelli (or spaghetti)
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish


Directions
Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.


A short english video about the recipe, in this recipe "bucatini" are used

YouTube Video




A short italian video about the recipe (for those who know italian language), in this recipe "spaghetti" are used

YouTube Video
 
http://ut99maps.gamezoo.org
-=CoN=-Fievel
My favorite recipe;

1) Boil water
2) Apply sausages
3) Wait 5 min
4) Enjoy hot dogs

Clap
i67.tinypic.com/23how2s.jpg
 
-=CoN=-Repo
Salmon Dip
This is so easy to make and is great for parties.

1 (8 ounce) package cream cheese, softened
2 ounces flaked or chopped smoked salmon (use real Salmon if you can)
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic
1/4 teaspoon onion powder
1/4 teaspoon seafood seasoning
1 dash ground black pepper

1.In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.

i1179.photobucket.com/albums/x399/Repoman1970/5613_zps6b83f8fd.jpg
Sniping is poetry in slow motion, until I pull the trigger
 
teamcon.net
-=CoN=-Repo
-=CoN=-Fievel wrote:

My favorite recipe;

1) Boil water
2) Apply sausages
3) Wait 5 min
4) Enjoy hot dogs

Clap


WOW... fancy
Sniping is poetry in slow motion, until I pull the trigger
 
teamcon.net
-=CoN=-Repo
-=CoN=-Strych9 wrote:

Enchilada Casserole

....


OMG I am totally making this, this week!!!!
Sniping is poetry in slow motion, until I pull the trigger
 
teamcon.net
-=CoN=-Strych9
-=CoN=-Repo wrote:

-=CoN=-Strych9 wrote:

Enchilada Casserole

....


OMG I am totally making this, this week!!!!


Oh it is Good stuff!!!
 
Teamcon.net
-=CoN=-Fievel
-=CoN=-Repo wrote:

-=CoN=-Fievel wrote:

My favorite recipe;

1) Boil water
2) Apply sausages
3) Wait 5 min
4) Enjoy hot dogs

Clap


WOW... fancy


Well, I'm not really interested in making a big deal out of making dinner, I live alone so I'm not that motivated to spend 30min - 1 hour on the kitchen making something for only myself. Thumbs Up
 
-=CoN=-Repo
This one is for you Pyro!!!

Loaded Baked Potato Soup

1 lb. bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
... 3 cups chicken stock
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk or half and half
3 green onions, sliced
3/4 cups shredded cheddar cheese, divided
1/2 teaspoon black pepper

In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 tablespoons of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

Add 1/2 cup shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

i1179.photobucket.com/albums/x399/Repoman1970/Soupjpg_zpse5ed9ac1.jpg
Sniping is poetry in slow motion, until I pull the trigger
 
teamcon.net
-=CoN=-Strych9
Layered Desert:

Crust:
1C flour,
1 stick butter (room temp),
1C pecans(chopped).
Combine and press into bottom of pan 13x9x2. Bake 350 for 20 – 25 min. Let cool.

Blend: 1 – 8oz package softened cream cheese, 1C powdered sugar, 1C cool whip. Spread over cooled crust.

Blend: 1 box instant chocolate pudding, 1 box instant vanilla pudding with 3C milk beat according to directions.
Pour over cream cheese filling,

put the rest of the large cool whip on top.

Top with grated Hershey bar or chopped nuts.

Chill
 
Teamcon.net
-=CoN=-sampson
Beer Can or "drunken" Chicken

One can of beer cut open leaving about half the beer in the can.

In can add butter, fresh garlic, chilli powder, lawry's seasoning salt, onion powder, garlic salt, salt, pepper, and Cajun seasoning all to personal taste.

Put can inside the chicken and stand chicken upright on charcoal grill.

Make a rub with same ingredients that you put in the beer can substituting
olive oil for butter and rub on the chicken generously.

Cook chicken over indirect heat, slow and low until done, usually one to two hours depending on size of bird.

Best if served with pructiotto wrapped asparagus that is cooked on grill.
Thumbs Up
 
weston.blaine@gmail.com
-=CoN=-Jookie
-=CoN=-Strych9 wrote:

Enchilada Casserole

1lb hamburger meat.
1/4 to 1/2 bottle Fiesta enchilada seasoning.
2 cans Hormel chili
2 cans Rotel
Package yellow corn tortillas
2 packages Borden Four Cheese Mexican

Brown hamburger meat and drain. Add chili, Rotel, and enchilada seasoning to cooked hamburger meat. Simmer for 20 min. Heat corn tortillas in microwave 30 seconds to be able to work with. Cut into strips. In 9 x 13 pan spray bottom with cooking spray the layer chili sauce, tortilla strips, and cheese. Top should be tortilla covered with chili then covered with cheese. Cover pan with foil and cook 20 - 30 min at 350.


Well, I tried the Enchilada Casserole recipe last week and it was awesome. I was so excited about it that I forgot to take a picture until I had already eaten half of it.

www.teamcon.net/images/EnchiladaCasserole.JPG
Edited by -=CoN=-Jookie on 04-08-2013 08:53 AM
I want to die peacefully in my sleep like my grandfather, not screaming and terrified like the passengers in his car.
 
-=CoN=-Jookie
Smoked Gouda & Roasted Red Bell Pepper Soup

2 red bell peppers
5 cups chicken stock
½ cup chopped onions
3 garlic cloves, minced
2 tbsp dried basil
1 tsp dried thyme
1 tbsp extra virgin olive oil
¼ cup smoked Gouda cheese

  1. Roast red bell peppers over an open flame until skin is blistered and blackened. Place in a plastic bag and seal for about 30 minutes. Peal the skin and dice the pepper. Sauté with olive oil, onions, and garlic.
  2. Add dried basil and thyme. Sauté for about 5 minutes or until fragrant.
  3. Add chicken stock and reduce heat and simmer for about 10 minutes.
  4. Puree soup and add smoked Gouda cheese. Continue cooking until Gouda cheese is dissolved.
  5. Pour into soup bowl and top with a sprinkle of Gouda cheese, if desired.
  6. Serve and Enjoy! Makes six 1-cup servings.

I want to die peacefully in my sleep like my grandfather, not screaming and terrified like the passengers in his car.
 
-=CoN=-Dentures
Sausage, egg and biscuits casserole

1 can buttermilk biscuits any brand
1 lb Jimmy Dean sausage(or any brand of pork sausage)
1 c shredded mozzarella
1 c shredded cheddar
6 eggs
3/4 cup milk
salt & pepper to taste
Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.

Directions
Cut biscuits into six to eight pieces place in a grease 8x8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top and Bake.

sphotos-a.xx.fbcdn.net/hphotos-prn1/525154_358162847623777_1448805025_n.jpg
 
People_Skills
Handful O' Bugs
1. go outside
2. Pick up a handful of insects (according to taste).
3. Place in mouth, (caution, the bugs will try to escape), and enjoy!
 
-=CoN=-Beast
-=CoN=-People_Skills wrote:

Handful O' Bugs
1. go outside
2. Pick up a handful of insects (according to taste).
3. Place in mouth, (caution, the bugs will try to escape), and enjoy!


Your Messed bro roflmaoroflmao
"Gotta be somebody needs some killin."
i1117.photobucket.com/albums/k590/oToDBeast/810350-1920x1080-137580_zpsdd1d4fa8.jpg
 
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