re: Looking for a recipe? Check this thread! :D

Oatmeal and Fruit Bars
Low Fat High Fiber Recipe


Ingredients:
3 cups quick-cooking oats
1 teaspoon cinnamon
1/4 teaspoon cloves
3/4 cup chopped dates
3/4 cup dried apricots, chopped
1 cup apple butter
1 tablespoon sugar

Directions:
Preheat oven to 350 degrees.
Mix the oat, cinnamon, and cloves in a large bowl. Add dates and apricots, stir in apple butter. Mix until ingredients are well blended and oats are moistened with apple butter.
Spread mixture in 8 x 13-inch non-stick pan. Pat it down to make an even bottom layer. Sprinkle sugar over surface. Bake for 20 minutes. Immediately cut into 2-inch squares, do not remove from pan. Allow to cool, go over cuts with knife again, and serve.

Note: These are even better on the second day.
Servings: 24
Nutrition information per serving:
Calories: 92
Total Fat: 1g
Fiber: 5g

**Angel Hair Pasta **
its spaghetti just the sauce is homemade and its more meaty than like a tomoato sauce...and so yummy and you use angel hair noddle instead of reguler!


1 celery
1 bunch of green onions
1 white onion
1 green bell pepper
at least 2 lbs of hamburger meat
1 can rotel (as hot as you want)
4 to 5 small cans of tomato sauce
Garlic Pepper
Salt
Flour

this recipe you can add or take away ingredients to your liking...sometimes we add garlic or a bay leave or different things..

Cut up your vegetables as fine as you like..in a pot brown your meat with your vegetables on high add garlic pepper as meat is browning. Drain meat after finished browning andsprinlkle a little bit of flour on top of the meat to thicken the sauce for when it starts to cook. Add can of rotel and cans of tomato sauce, use your tomato sauce can and add about 2-3 cans of water ( depending on how much tomato sauce you use, or if you want it not so thick add more water as you go) bring to a boil. After it comes to a boil turn it down to about 3 or 4 ....out the lid on it and let it cook for about an hour(stir occasionally)...after an hour or so check on it see if it needs seasoning and add to your likings.. turn it down to a low simmer and let it stay for about an hour or so turn it off about 20 minutes before ready to serve. The longer it cooks the better it is... boil your noodles according to package and enjoy...its great with cheese on top and garlic bread!

Left overs are wonderful the next day or wait a day and take your left overs and cover it with cheese put it in a casserole dish and make it into a casserole...

I made this tonight.. it was so filling and really good!! Something great to take to potlucks, it's so easy. Also great for those hard working hubbys with huge appetites...

Cheese-Topped Beef Bake
1 pkg (16 oz) medium pasta shells
1 Lb ground beef
1 Jar (26 oz) spaghetti sauce ( I used Bertolli tomato basil)
1 envelope taco seasoning
1 Carton (8 oz ) spreadable chive and onion cream cheese
1 cup sour cream
1 cup shredded cheddar

Cook pasta according to package directions. In a large skillet, cook beef over meduim heat until no longer pink: drain. Stir in the spaghetti sauce and taco seasoning. In a small bowl, combine cream cheese and sour cream; set aside.
Drain the pasta; stir into beef mixture. Transfer to a greased 13 X 9 baking dish. Spread with cream cheese mixture; sprinkle with cheddar cheese. BAke uncovered at 350 for 25-30 minutes or until cheese is melted
8-10 servings.

Rigatoni alla Carbonara
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 4 generous servings

Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes. Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside. Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.

Chicken Tetrazzini

Difficulty: Medium
Prep Time: 35 minutes
Cook Time: 1 hour
Yield: 6 to 8 servings

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Make a marble cake, then put some unjellied jello (just liquid) over the baked cake, put it in the fridge and let it jelly up. Then make some dream whip and put the dream whip on top of the cake. For an extra splurge add some chocolate chips, or melt the chocolate chips after it jellos up and you have whats called a refrigerator cake!


my fave cake

Eclaire Cake

1 Box of Grahm Crackers
2 small boxes instand vanilla pudding
3 1/2 cups if milk
1 8oz coll whip

Line the bottom of a 9x13x2 with grahm crackers [whole]
Mix pudding with milk for two mins on low
Blend cool whip in slowly
Pour half mixture over graham crackers
Add 2nd layer of crackers
Add second layer of pudding mixture
add last layer of crackers

Refridgerate up to 8hrs [the longer it sets, the better]

Frosting

2pkg Pre softened Chocolate [coca bake]
2tsp clear Karo Syrup
2TBSP soft butter or magerine
1 1/2 cup confectionary sugar
3 TBSP Milk

Mix all togerther untill smooth and spread on the cake once it has set

k, I am from Australia,

so I am not sure if you have these ingredients in the US

but here goes Strawberry Cheescake

500gms cream cheese,
1 tin of Condensed milk
mix together, add strawberrys cut however you like, and gently stir through the cream mix

I packet of sweet biscuits, usually teddy bear biscuits, but not sure if you have them, a bit of melted butter to very finely crushed biscuits for the base
It takes a good 12hrs to set, but its YUM
AND SOOOO EASY !!!!

Recipe Details
Makes: 1 cake roll
Prep Time: 30 min.
Cook Time:12 min.
Ready In: 72 min.
Servings: 10
Ingredients

Pumkin cake roll:
4 eggs
3/4 cup pumpkin
1/2 cup all purpose flour
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon lemon juice
1/3 cup granulated sugar
1/2 cup granulated sugar
sifetd powdered sugar
Cream cheese frosting:
1 8 oz package of cream cheese
1/2 cup of butter softened
2 teaspoons vanilla
5-6 cups of powdered sugar
Directions

1. Preheat oven to 375F
2. grease your jelly roll pan. 15X10X1 inch pan (highly suggest layering the pan with wax paper before greasing it!!!)
3. separate eggs in two seperate mixing bowls. set aside.
4. in a small bowl stir together flour, baking powder, cinnamon, also pumkin spice and set aside.
5. beat the egg yolks, pumpkin, lemon juice, and the vanilla on high until thick. add 1/3 cup of sugar beat on high till dessolved.
6. beat egg whites on med. speed until soft peaks. gradually add 1/2 cup of sugar till stiff peaks.
7. fold egg yolk mixture and egg white mixture together.
8. then fold the flour mixture in until just combined.
9. Spread batter evenly throughout prepared pan. bake on 375 for 12-15 minutes or until cake springs back when lightly touched.
10. have a towel sprinkled with powdered sugar laying flat on a nice flat surface. loosen the edges of the cake from the pan with a tooth pick, then flip the cake onto the towel and pull off the wax paper. roll the cake up with the towel into a spiral from the cakes shortest side. let cool.
11. meanwhile to prepare the filling.
12. beat cream cheese, butter, and vanilla with an electric mixer untill light and fluffy. gradually add two cups of powdered sugar, beating well till it meats a spreading consistancy. set aside.
13. while the cake is still alittle warm, unroll the cake in the towel. spread the frosting throughout the cake starting in the middle, and stay about an inch from the edges. then carefully re-role the cake, without the towel of coarse. sprinkle with powdered sugar before you serve.
14. this cake can be frozen for later use or stored in the fridge.
15. this was the first recipe i ever posted...i hope you enjoy and that i explained the recipe well enough!!!

Taco soup

brown 2lbs of ground beef add 2 cups chopped onion, saute add some garlic powder, salt, pepper, red pepper flakes and fresh cilantro
then add
1 can black beans
2 can pinto beans
1 can mexican stewed tomatoes
1 can diced tomatoes
1 can tomatoes w/chiles
1 package ranch mix
1 package taco seasoning

simmer for 1 hour add a can of corn in the last 15 minutes

serve with sour cream, sliced jalepenos, cheese n tortilla chips really good!

Yummy Cottage Cheese/fruit Snack

combine: 1 large container cottage cheese small cured, 1 can crushed pinapple drained, 1 container whipped topping, than mix in strawberry jello mix to taste, cut fresh strawberries and add..........yummmmmmmmy

you can very the recipe to your fav fruit. example: you can add blueberry jello to taste, than add bluberries (instead of strawbery jello and strawberries) or orange jello, with oranges exct.....

Shepherds Pie

2 medium potatoes, cubed
1/2 cup milk
4 tablespoons butter, separated
1 pound ground beef
1 medium onion, 1/4-inch dice
1 medium carrot, 1/4-inch dice
1 medium celery stalk, sliced
1/2 pound mushroom, sliced
2/3 cup frozen peas
2 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon nutmeg
1 cup brown gravy
Salt and pepper

Peel potatoes and cut into cubes. Place in cold salted water and bring to a boil, reduce heat to low boil until potatoes are fork tender, about 15 minutes. Drain potatoes and mash with milk and 2 tablespoons of the butter until smooth. Season with salt and pepper to taste and set aside. Brown ground beef in a large saucepan over medium-high heat. Remove ground beef from pan and drain off excess fat, reserving 3 tablespoons of fat. Put reserved fat in saucepan add onion, carrot, and celery. Sweat for 5 minutes until onion becomes translucent, add mushrooms, and frozen peas saute for 5 more minutes. Return ground beef to pan along with parsley, thyme, Worcestershire, and nutmeg, simmer for 1 to 2 minutes. Add brown gravy to pan simmer 1 to 2 minutes, season to taste with salt and pepper. Remove from heat and let cool. Preheat oven to 400 degrees. Layer bottom of a 3-liter casserole dish with beef mixture, top with mashed potatoes making uneven peaks with a fork. Cut remaining butter into small cubes and sprinkle over mashed potatoes. Bake for 30 to 40 minutes until mashed potatoes have turned golden brown, remove from oven and let cool 5 minutes.

Marinated Grilled Flank Steak with BLT Smashed Potatoes

3 cloves garlic, finely chopped
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
2 teaspoon hot sauce - eyeball it
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar, 2 splashes
1/3 cup extra-virgin olive oil
2 pounds flank steak
2 1/2 pounds small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
1 cup sour cream, to pass at table

Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender. Heat a grill pan or outdoor grill to high heat. Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander. Grill flank steak 6 to 7 minutes on each side. Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender. Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste. Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

Pigs In a Blanket
1 pkg. dry yeast
1/2 c. warm water
2 c. milk
1/2 c. sugar
8 c. flour
1/2 c. melted butter or marg.
2 eggs
2 tsp. salt
2 or 3 pkg. hot dogs
American cheese

Soften yeast in warm water with teaspoon of sugar. Heat milk to lukewarm. Add yeast, sugar, and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add cooled melted butter, eggs and salt. Beat well. Add enough flour to form soft dough. Turn out on floured surface and let rest.
Meanwhile, clean and dry bowl; grease bowl. Knead dough until smooth. Put in greased bowl, cover let rise until double. Punch down. Turn onto floured surface. Roll out to 3/8 thickness. Cut into rectangles to fit around hot dog.
Put 1/2 slice American cheese on rectangle then a hotdog. Fold both ends in and fold long edges around hotdog, pinch together. Put on greased cookie sheet. Do same for rest of dough. Cover and let rise.
Preheat oven to 350 degrees. Bake for 15 to 20 minutes. This is a large recipe but they freeze great for a fast meal later! Also can use extra dough to make dinner rolls.

*Instead of making the bread by hand, I threw all the ingredients in my bread machine on dough mode-works great! I don't let it rise after assembling the dogs, I just bake 'em. I also don't add cheese.

Fresh Tomato and Bean Soup.

Ingredients:
2lb of plum tomatoes.
2 tbsp olive oil.
10oz onions, roughly chopped (I leave those out, I hate onions)
2 garlic cloves, crushed.
1 1/2 pints vegetable stock.
2 tbsp tomato paste.
2tsp paprika.
1 tbsp cornflower.
1 can of cannellini beans, rinsed and drained.
2 tbsp chopped fresh coriander (or just use 2 tsp of the dried stuff)

Method:

1. First peel the tomatoes. Using a sharp knife, make a small cross in each one and place in a bowl. Pour over boiling water to cover and leave to stand for 30-60 seconds. (I wait longer, because sometimes the skins areevil and wont come off easy)

2. Drain the tomatoes and peeloff the skins. Quarter them and then cut each piece in half again.

3. Heat the oil in a large saucepan and cook the onions and garlic for 3 minutes, until soft. Make sure not to let the garlic burn.

4. Add the tomatoes to the onions, with the stock, tomato paste and paprika. Bring to the boil and simmer for 10 minutes.

5. Mix the cornflour to a paste with 2 tbspwater. Stir the beans into the soup with the cornflour paste. Cook for another 5 minutes. Adjust the seasoning and stir in the coriander. Serve hot.