streak_56

so, I moved out of my parents place about 4 months ago. And I have run out of all my own recipes. And I am looking to see if TFPers can submit a few of their own personal favourites. I'm just looking for hearty, home cooked meals for about 2 people.

The_Jazz

Easy Beef Stroganoff in a slow cooker

Take 1 lb fondue meat or stroganoff meat (cuts down on the prep time)
1 chopped onion
1 tsp Lawry's Seasoning Salt
1 can beef broth
1 package fresh mushrooms

and combine them in the slow cooker. Cook for 6-8 hours (i.e. while you're at work).

Remove about half the liquid and stir in 2 containers of onion & chive cream cheese. Serve over egg noodles. Enough for 2 with leftovers for 1 meal.

I've also added garlic, cayenne pepper or oregeno at times with mixed to good results.

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genuinegirly

I recently compiled a recipe book. It's a bunch of recipes that a group of students (including me) made while on a 2-month research study abroad to French Polynesia. For this reason, some of the measurements are in metric, others are not. Most of the recipes are designed to serve 20+ people.

Hope you like some of them!

Breakfast

Von’s Breakfast

1/2 bowl mixed grainy cereals
1/2 chopped apple
1 small sliced banana
1 handful raisins
1/2 plain yogurt cup
1 spoonful creamy peanut butter
Stir & Enjoy

Yummy Pancakes

Make boxed pancake batter per recipe on box.
Add fruit.
Cook & serve

Nina's Coconut Syrup

Heat maple syrup on stove.
Add a bunch of coconut milk, while heating, until light brown.
Serve.

Erica’s Coffee Cake

Topping:
1/2C brown sugar
1/4C sifted all-purpose flour
1/4C butter, room temp.
1 tsp. cinnamon

Cake:
1-1/2C sifted all-purpose flour
2-1/2 tsp baking powder
1/2 tsp salt
1 egg, beaten
3/4C sugar
1/3C melted butter
1/2C milk
1 tsp vanilla extract

Topping:
In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.

Cake:
1) Sift 1-1/2C sifted flour with baking powder & salt into bowl. In a medium bowl, beat together beaten egg, 3/4C sugar, and 1/3C melted butter. Add milk and vanilla. Stir in flour mixture and mix well.
2) Pour batter into a greased & floured 8”x8” or 9” layer-cake pan. Sprinkle topping crumb mixture evenly over batter.
3) Bake at 375°F for 25 to 30 minutes, or until cake tests done.
4) Partially cool on wire rack, in pan. Cut cake into squares and serve while still warm.

Sides

Stephanie’s Beans

Package dried beans
Water
Salt

Cover dried beans with water. Keep adding water as it evaporates. Salt to taste. It’s actually a lot more salt than you expect.


Elaine & Stephanie’s Rice

Wash rice once or twice.
Place evenly in bowl or pan.
Stick finger in rice, to measure how deep it is in the pan.
Add the same amount of water.
Turns out perfect.


Nina’s Zuchini

Garlic
Onions
Olive oil
8 zucchini
Tomatoes
3 eggs
Parmesan cheese
Salt & Pepper

Put Garlic & onions in a big pan with a little olive oil. Cook down.
Ad 8 finely chopped zucchini and tomatoes.
Cook completely.
Add 3 eggs, Parmesan cheese, salt & pepper.

Christina’s Beans

1 bag pinto beans
1 yellow onion
3 oz. smooth goat cheese

Prepare beans Stephanie’s way.
Carmelize onions, then mix in with soft beans.
Add goat cheese. Mix until beans are lightly coated.


Myfanwy’s Garlic Bread

1 stick butter
3/4C parsley
Juice from 1 lemon (or 9 limes in Mo’orea)
A ton of fresh peeled & pressed garlic

1) Melt butter on stove, add lemon juice, parsley, and garlic.
2) Spoon or brush onto 2 sliced baguettes.
3) If you like crispy garlic bread, put them right onto the oven rack and back at 300°F for 20 minutes, or until golden brown. If you like softer garlic bread, wrap the buttered loaves in aluminum foil before baking.
4) When you take them out of the oven, sprinkle on grated Parmesan cheese & paprika. Slice & serve.


Christina’s Green Beans

Boiling water
Fresh green beans
5 blocks Kiri cream cheese

1) Boil water in big pot.
2) Chop green beans into 1” long pieces.
3) Blanch in boiling water, just until darker green. Remove quickly. This is easiest done with a metal mesh colander.
4) While beans are hot, add 5 blocks Kiri cream cheese. Stir in until beans are lightly coated.



Stephanie’s Radish Soup

Boiling water
3-6 white radishes
Veggie soup base packet
Salt & pepper

Boil radishes in pot for about 45 minutes with lots of water, until transparent. Add veggie soup base packet. Add salt & pepper to taste.


Elaine’s Thanksgiving Mashed Potatoes

Cleaned potatoes
1 Tbsp butter
1/4 C milk
Garlic
Salt & pepper

Boil potatoes, skinned or unskinned. Drain. Mash. Add butter and milk. Add as much garlic as you desire, stir, add salt and pepper to taste.

Pesto Mashed Potatoes

2 handfulls fresh basil
1/4 C olive oil
1/4 C milk or cream
4 cloves garlic
Salt
Pepper
Pine nuts to taste
(1 large tomato, diced optional)
Potatoes
1 Tbsp butter

1) In blender, combine basil, olive oil, milk/cream, garlic, salt, pepper, pine nuts, and tomato. Blend into pesto.
2) Peel and boil potatoes, drain, mash.
3) Add 1 Tbsp butter and pesto to taste. Add salt or pepper as necessary.

Asian - Fusion


Angela & Jazze’s Pineapple Rice

Pineapple
Green onions
White onions
Garlic
Ginger
Cold rice
Sesame oil
Oyster oil optional
Peanuts/cashews
Tofu/chicken
Cauliflower, etc.

Put in frying pan, cook & enjoy. Serve with chili garlic sauce or sweet chili sauce.



Christina’s Veggie Stir Fry with Elaine’s Noodles

7 dikon (white) radishes, sliced into rounds
1 zuchini, sliced into rounds
2C baby carrots
2C peas
2 yellow onions
Dark soy sauce to taste

Heat skillet with a thin layer of vegetable oil. Add radishes & zucchini. Cover. Simmer for 10 min, stirring occasionally until radishes are slightly transparent. Add onions and baby carrots. Stir on medium heat until all is cooked, but not soggy.

Noodles:
1 pkg. egg noodles
2 tbsp teriyaki sauce

If egg noodles were frozen, drain off water. Cook in pan with thin layer of oil, ½ pg. at a time. Mix in teriyaki sauce. Add veggies. Stir and serve warm.


Elaine’s Fried Rice

Day-old white rice
Onions
Carrots
Peas
Corn
Bean sprouts
Zucchini
Garlic
Oil
Black bean garlic sauce
Firm tofu
Chicken
Shrimp
2 eggs

Tofu preparation:
Place a bit of oil and garlic in pan. Spoon 1 Tbsp black bean garlic sauce for each block of tofu. Fry.

Shrimp and Chicken preparation:
Stir fry diced chicken or shrimp in pan.

Rice preparation:
Use 1 or 2 day old rice.

In a large pan or wok, add rice, sesame oil, pepper, garlic, soy sauce to taste (can also use chili oil or chili sauce).
Stir up rice so it dries and browns a little, so it’s hot. Add veggies and tofu/chicken/shrimp. Add sauces or flavorings to taste. Add 2 eggs. Stir well so eggs coat rice.


Spring Rolls

Rice noodles
Firm tofu
Carrots
Radishes
Cabbage
Bean sprouts
Basil flakes
Other veggies as desired
Rice paper

1) Prepare rice noodles per packaging.
2) Fry tofu. Slice into thin strips.
3) Dice/grate veggies.
4) Dip 1 piece of rice paper at a time into a pot of warm water. Keeping the water on low heat, not boiling, is ideal. Place single sheet of moistened, softened rice paper on plate.
5) Stack with tofu, basil, cabbage, sprouts, and other veggies. Wrap tightly.
6) Serve with sweet chili sauce.



Angela’s Cooking

Onions
+
Garlic
+
Ginger
+
Vegetables
=
Yay!



Fish

Jazze’s Poisson Cru

Raw fish (tuna)
Green onions
White onions
Ginger
Coconut milk
Lime Juice
Cucumbers
Tomatoes

Finely chop. Add coconut milk. And lime juice to taste.



Tuna & Rice, Nina-Style

Cook rice.
Cook onions.
Add cream of mushroom soup.
Add 2 cans tuna and frozen peas.
Heat & serve.

Fish, Nina-Style

Fish
Teriyaki sauce
1 pineapple
Garlic
Onions

Marinade fish in teriyaki sauce and pineapple.
Sautee garlic and onions. Add pineapple.
Sear fish 1 minute each side.
Serve with garlic, onion, and pineapple mixture.


Portuguese Tuna/Tofu

Marinade:
3 super spicey red peppers, diced
1/4C vinegar
1/2 tsp salt
1/3 tsp pepper
1 clove garlic
4 large fresh tuna steaks (or firm tofu)
1/2C butter
1C olive oil

Sauce:
1C ketchup
2 spicey hot red peppers, diced
1/4C water
1/2 tsp. salt
1/3 tsp. pepper
Garlic.

1) In plastic bags, marinate tofu and tuna. Gently shake to coat. Leave a minimum of 30 minutes in marinating bags in refrigerator.
2) Melt butter & olive oil in skillets. Place tuna/tofu in skillets without marinade. Remove tuna after 2-1/2 min frying time on each side. Remove tofu when golden brown. Drain on paper towels.
3) Mix ingredients for sauce. Heat in oil for 1 minute. Serve as gravy.

Goes well with rice and/or potatoes.



Mexican

Fajitas

Peppers
Yellow onions
Carrots
Fajita mix

Chop peppers, yellow onions, carrots sliced diagonally, olive oil. Add a little fajita mix. Heat on stove. Then place in warm oven.


Italian


Zerbib’s Dressing

Olive oil
Balsamic vinegar
Herbes de Provence
Dijon mustard

McNaughty’s Tortilla Pizza
Heat flour toritllas in oven until slightly golden brown.
Spread on canned tomato sauce, seasoned with garlic and olive oil.
Put on Mozarella and Parmesean cheese mixtures.
Toppings:
Bell peppers
Onions
Mushrooms
Tomato
Ham
Pineapple

Once toppings on, put in oven until cheese is melted and tortilla is cooked.


Fried Speghetti

Boil noodles.
Cook on stove with olive oil and tomato sauce. Serve warm.

Mc Naughty’s Breadsticks & Pizza Dough

1 C hot water
1 yeast packet (1Tbsp)
Pinch sugar
Stir until activated and bubbly.
Add 1 tsp salt, 2 Tbsp olive oil.
Add 3C flour and dried rosemary.
Knead 7 min until not sticky. Add flour or water as needed.
Let rise in warm place covered in a damp cloth 1 hour or until fluffy.
Make strands, put on sheet. Bake 10-15 min at 455°F.

Mc Naughty’s Chicken Parmesean

Clean skinless, boneless chicken breast*. Cut into small chunks or slivers.
Make mixture of:
Bread crumbs
Flour
Salt & pepper

Whip eggs, place in bowl. Take chicken, put in flour mix, then egg. Fry on stove in olive oil.

Tomato sauce:
Canned tomato sauce
Fresh tomatoes
Onions
Garlic (if desired)
Olive oil
Place on stove on low heat for a long time. Put on pot of water to make spaghetti noodles.

After all chicken has been fried, put into tray. Cover with tomato sauce and lots of fresh-grated Parmesan cheese on top.
Cook in a 300°F oven until everything is heated through. Serve with pasta noodles.
*Can be done exactly the same with sliced eggplant.


Angela & Jazze’s Lasagne

Filling:
Parmesan Cheese
Carrots
Eggplant
Zucchini
Cauliflower
Lasagna noodles
Goat Cheese
Mozzarella cheese
Cheddar cheese
Sauce
Corn

Sauce:
Tomato sauce
Carrots
Garlic
Onions
Wine
Ginger
Pepper
Tomatoes (fresh)
Olive oil
Herbes de Provence or Italian Seasonings

Layer. Heat. Enjoy!

Angela’s Eggplant

Eggplant
Egg – whipped
Rosemary
Basil
Black pepper
Flour

Flour mixture:
Rosemary
Basil
Flour

Slice eggplant thinly. Saturate with egg & flour mixture. Fry in oil until golden brown. Put in dish. Put slice of Mozzarella cheese on it. Add black pepper.

Greek

Christina’s Pita Bread

2 Tbsp. active yeast
1 pinch sugar
3C hot water, or warm
Flour until forms a sticky dough.

Form into a big ball. Place in a warm place to rise 20 min. Knead. Rise 20 min more. Form into flat circles, 1/2" or 1/4" thick. Heat in 375°F oven, 3 minutes per side. They should puff with air.

Robotny’s Tahina Sauce

6oz container plain yogurt
1/2 cucumber, peeled & finely chopped
1 tsp. dried dill
Salt & Pepper to taste

Robotny’s Falafal

1 can chickpeas
1/2 large yellow onion, roughly chopped
1 tsp. salt
1/2 to 1 tsp dried hot red pepper
4 cloves garlic (if desired)
1 tsp. cumin or curry powder
1 tsp. baking powder
4-6 Tbsp. flour
Soy or veggie oil for frying.

Mix in blender or food processor, all but flour, baking powder, and oil. Spoon into bowl. Stir in flour and baking powder. Form patties. Place in freezer for 10 minutes. Fry in oil or bake in oven. Serve with Robotny’s Tahina Sauce, Christina’s Pita Bread, sliced tomatoes, lettuce, and cabbage.


Chicken & Turkey


Elaine’s Chicken

Skinless boneless chicken
1 yellow onion
Garlic
Oil

Slice chicken. Caramelize onions with garlic and oil. Add chicken. Stir fry. Add sauce to taste.


Whitney’s Veggie/Turkey Cassarole

Egg noodles
Mushrooms
Celery
Onion
Garlic
Rosemary
Thyme
Fresh basil
Turkey
Ementhal cheese, grated
Veggie/chicken broth
Japanese bread crumbs

1) Boil egg noodles.
2) Sauté celery, onion, and garlic.
3) Pan-cook chicken.
4) Mix all ingredients in a baking pan. Cover in Parmesan cheese and bread crumbs.
5) Bake until hot throughout and top is browned.

Goodies & Deserts


Christina’s Apple Pie

Crust:
1 C butter
1 Tbsp. sugar
As much flower as needed.

Filling:
10 Gala apples
1/4 C lemon juice
1 C white sugar or 5 tbsp honey
1/2 C butter

Preheat oven to 375°F
1) Peel, core, and slice apples. Place in bowl. Sprinkle with lemon juice to prevent oxidation.
2) Melt butter on stove. Add apples slowly. Heat on low, mixing butter and apples thoroughly, gradually adding honey or sugar.
3) While filling is heating, mix butter and sugar of pie crust ingredients in a bowl. Add flour until mixture forms into fine, buttery, powder-crusted balls. Press into pie pan.
4) When apples have melted down some and formed a sugary slime with butter and sugars, spoon warm filling into pie pan. Bake for 5 - 10 minutes, or buttery crust warms.

Elaine’s Apple Cobbler
2 1/2 pounds Granny Smith apples
2 pounds Fuji apples
1 1/2 pounds Gala apples
3 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
1 1/2 sticks (6-ounces) chilled unsalted butter, plus softened butter for baking dish
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon grated lemon zest
1 (6-ounce) package sweetened, dried cranberries
1 large egg
1 egg yolk
1 teaspoon vanilla
1 (6-ounce) package sliced almonds
Note: You will need approximately 8 to 10 apples total.
Preheat the oven to 400 degrees F and butter a 9 by 13-inch baking dish.
Peel and core the apples and cut them into 1/4 to 1/2-inch dice. Try to get the apples pieces as uniform as possible to ensure even baking in the cobbler. Combine the apples with 1 cup of the sugar in a large bowl. Cover and set in the refrigerator while preparing the cobbler topping. The sugar will draw out some of the moisture in the apples, so the filling will be nice and thick.
Combine the remaining sugar with the flour and salt in a medium size bowl. Set aside 1/2 cup of the sugar and flour mixture to coat the apples. Cut the chilled butter into small pieces and work into the sugar/flour mixture using a pastry cutter, a fork, or your fingers until it forms a coarse meal.
(continued on next page)


Drain the sugar syrup from the apples and set aside. Combine the apples with the reserved flour and sugar mixture. Add the cinnamon, nutmeg, lemon zest, and sweetened dried cranberries to the apples and stir well to evenly distribute all the flavors. Pour into the buttered baking dish.
Lightly beat the egg, egg yolk, and vanilla and slowly drizzle it into the flour mixture. Don't worry if it seems a little dry at first. Continue to stir the mixture until the flour is completely absorbed into the egg. (You might want to get your hands into it and use your fingers to finish.) Take a small bit of the topping and roll it into a 1-inch ball. Gently flatten the ball into a disk and place it on top of the apple mixture in the baking dish. Repeat with the remaining topping, slightly overlapping the disks.
Bake for 35 to 45 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for 10 to 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess syrup and place the almonds on a buttered parchment lined baking sheet. Roast until the almonds are golden brown, approximately 5 to 10 minutes. Scatter them over the cobbler.

Christina’s Granola

1.5 canisters Quaker oats
1 kilo white sugar
1 kilo brown sugar
Peanuts
Raisons
Walnuts
Water
1 Tbsp Vanilla
2 Tbsp Corn starch

Boil 1 liter of water. Add white sugar. Mix on medium heat. Stir. Add more water by the cupful until consistent and sugar does not settle on bottom of pan. Bring to a boil again. Add brown sugar slowly, and water. Add 1 Tbsp vanilla (more if desired). Continue boiling. Add 2 Tbsp corn starch. Turn down heat, but continue to boil. Stir, continue until corn starch is mixed in and yellow foamy bubbles form.
In bowl, combine oats, raisons, peanuts, and walnuts. Pour in sugar sauce. Mix with hands until dry goods are coated with sugar sauce. Spread mixture thinly on baking sheet. Heat 375°F 10 minutes. Pull out of oven, mix with spatula, flatten, place in oven another 10 minutes. Continue this procedure until partially crispy. Remove from oven, mix with spatula, flatten, and allow the pan to heat the granola outside of the oven until crispy. Package in glass, paper, or cardboard as plastic packaging will make it soggy quickly.


Christina’s Jam Cookies

1 kilo sugar
1/2 kilo butter
~ 1 kilo flour
Fruit jam

Mix butter and sugar. Do not melt butter. Add flour until no major clumps form. Press with hands into shape, place on cookie sheet. Spoon on jam. Cook in oven 375°F until toasty on bottom. Makes approximately 30 cookies.

Elaine’s Banana Bread

1/3 C melted butter
4 mashed bananas
1C sugar
1-1/2 C flour
1 egg or 1/4 C apple sauce
1 tsp baking soda
1 tsp Vanilla
Pinch salt

Mash bananas. Mix bananas with butter and sugar. Add beaten egg, vanilla, salt, baking soda. Add flour last.
Optional: Add 1 C chocolate chips.
For loaves, bake in ungreased loaf pan 45 min. at 325°F. For muffins, bake 25 minutes at 375°F.

Von’s Ipo Coconut Bread

1 box (1kilo) flour with yeast
1/2 box (1/2 kilo) sugar
2 pulped coconuts
Banana or Ti leaves to wrap.

1) Soften banana leaves over a burner. Cut half the leaf so you can fold them easier later.
2) Mix cocos, sugar, & flour together with about 2C water. Mash & mix well. Gets to a textured, pasty consistency.
3) Use a bowl to help with this step: place folded banana leaf on top of bowl and oil the part of the leaf where the coco mix will go. Put 1/3 of the total mix on leaf. Then fold the leaf over itself, wrapping like a present.
4) Place folded leaves in a very hot oven for 1/2 hour, turn over, cook another 1/2 hour. Test with knife to see when done.

Notes:
If banana leaf is too shredded, cross 2 of them over cross-wise so the dough won’t leak through while cooking. We placed them on the bottom rack of the oven above the flame.


Nina’s Cake Mix Cookies
1 box cake mix
2 eggs
1/3 C oil
= COOKIES! Add whatever goodies you want.


Von’s Ginger Snickerdoodle Cookies
Aka: Orgasm Cookies

1/2C butter at room temp
1-1/2C sugar
2 eggs
1tsp. baking soda
1/4tsp salt
2-3/4C flour
1 grated coconut
3 Tbsp ginger

Beat butter, sugar, eggs, coconut, ginger. Add baking soda, salt. Add flour, chill.
Glaze with a mix of fresh ginger, brown sugar, & water.
Roll in nutmeg, ginger, & cinnamon.
Bake 375°F for 10 minutes.
Makes 3 dozen cookies.

__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy

noodle

I live on myrecipes.com. We've had awesome success with the Mini Meat Loaves, Chicken Pot Pie w/ biscuit topping, Tomato-Basil Bisque soup, Beef and Barley soup... you name it.

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