The Never Ending Recipe Thread

[Sarah1341]

Re: The Never Ending Recipe Thread

Great post! Love it! Who should I PM to ask if they would make it into a sticky??

Okay, so this recipe was from Linda's site, with a few modifications:

Stuffed Peppers

2 green peppers, halved and seeded
1 pound ground beef
Onion
garlic salt/powder to taste
salsa
cheddar cheese (or some other shredded kind you like - I've also used mexican) - leave some cheese for top of peppers

Parboil peppers for 3 minutes, remove.
Brown and drain ground beef
Add onions, cook until translucent
garlic to taste
when done, add salsa and cheese
Bake for 20 minutes at 350 degrees
melt cheese on top of each pepper.

I love this recipe. The salsa really kicks it up a notch for me and keeps the meat moist if you choose to use it for lunch the next day. The original recipe called for tomatos, not salsa, I believe.

Again, great thread!

[Barbde]

Re: The Never Ending Recipe Thread



SHRIMP MOZAMBIQUE
1 PKG GOYA (CON AZAFRAN)
1/2 CUP FRESH PARSELY
8 GARLIC CLOVES SLICED
1 CUP OF BEER
1/2 CUP HOT SAUCE (I LIKE FRANKS RED HOT)
1 STICK OF BUTTER
1/8 TSP WHITE PEPPER
2 LBS OF SHRIMP

In a large skillet melt butter, add garlic til slightly browned. Add shrimp, cook until slightly pink, add beer and hot sauce, then add goya, parsley and pepper. Cook through. Better after sitting for an hour or so.
MMMMMMMMMMMM Good!!

[Barbde]

Re: The Never Ending Recipe Thread

Then there is roasted cauliflower!
Cut up the cauliflower into flowerettes. I put it in a glass cake pan. Slice up a stick of butter over it, drizzle with olive oil. Add chopped garlic and onion. Bake in 350 degree oven about an hour or til done to your liking. (Stirring occasionally) I like mine pretty brown and crispy around the edges

[Desertthorn]

Re: The Never Ending Recipe Thread

Does This Thread Make Your Mouth Squirt????

[Debbie]

Re: The Never Ending Recipe Thread

This is one of my favorite side dish recipes and it is great for company as well!

Cauliflower-Green Bean Casserole

1 large head of cauliflower cut into flowerets (or use frozen)

2 cups of frozen cut green beans

1/2 cup mayonnaise

1/2 cup butter

1/4 small yellow or white onion finely chopped

1 cup of freshly cooked and crumbled bacon

1 cup of Tex Mex shredded cheese blend (or cheddar & mozzxarella)

*Preheat oven to 350

*Cook cauliflower and green beans until tender but not mushy

*Place cooked veggies into a large casserole and stir in the butter, mayonnaise, onion and bacon. Miz throughly.

*Top with cheese and bake for 20 minutes or until the cheese is melted and bubbly. Serve immediately.

[Laurenfra]

Re: The Never Ending Recipe Thread

Ok I am not playing with the rule here but there is a recipe you must all have
Weighless posted this above

eggs
1/4 cup plus 2 tablespoons oil
1/4 cup sugar free syrup, such as Da Vinci (I used brown sugar flavored)
2 tablespoons water
1 tablespoon vanilla
1 cup flax meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 tablespoons cinnamon (the amount is correct)


In a medium bowl, beat the eggs with a fork. With a fork or spoon, beat in oil, syrup, water and vanilla. In small bowl, combine remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased muffin cups (without papers). Bake at 350º 12-15 minutes, or until they are lightly browned and seem set to the touch. Remove from tin at once to cooling rack. Store in refrigerator.

Makes 12 muffins
Can be frozen

Per Serving: 85 Calories; 7g Fat; 4g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs

Try omiting the cinnamon and using 2 - 3TBS of coco powder and a sweetner that goes well with chocolate. I use the Atkins or Walden farms chocolate syrup.
Its brownie heaven.

[wannabethintoo]

Re: The Never Ending Recipe Thread

Then there is roasted cauliflower!
Cut up the cauliflower into flowerettes. I put it in a glass cake pan. Slice up a stick of butter over it, drizzle with olive oil. Add chopped garlic and onion. Bake in 350 degree oven about an hour or til done to your liking. (Stirring occasionally) I like mine pretty brown and crispy around the edges

Ok, so why butter AND olive oil?

[Barbde]

Re: The Never Ending Recipe Thread

Well the butter tends to dissipate, I just add a little oil if it looks like it needs it.

[wannabethintoo]

Re: The Never Ending Recipe Thread

Well the butter tends to dissipate, I just add a little oil if it looks like it needs it.

What do you mean by dissipate? Evaporate?

[Barbde]

Re: The Never Ending Recipe Thread

Yeah, like it needs more after a while! LOL. You don't have to use the oil, but it is good for you anyway! And I didn't use garlic or onion at first either, but that adds a lot to it!

[wannabethintoo]

Re: The Never Ending Recipe Thread

Yeah, like it needs more after a while! LOL. You don't have to use the oil, but it is good for you anyway! And I didn't use garlic or onion at first either, but that adds a lot to it!

It looks yummy. I'm gonna try it. Do you think my 4 year old daughter (who's a very picky eater) will like it?

What about adding some parmesian cheese on top?

[Barbde]

Re: The Never Ending Recipe Thread

MMMM that would be good! Or even some shredded cheddar.... hmmm now ya got me thinking!
Don't know about the picky eater. My DS won't touch cauliflower no matter how I make it.

[wannabethintoo]

Re: The Never Ending Recipe Thread

Kids eh? Can't force them to do anything.

[wannabethintoo]

Re: The Never Ending Recipe Thread

Ok Barb, let's not run amuk in here too....especially since I'm not a member of this club and I'd HATE to tarnish my sparkling reputation.

[wannabethintoo]

Re: The Never Ending Recipe Thread

Then there is roasted cauliflower!
Cut up the cauliflower into flowerettes. I put it in a glass cake pan. Slice up a stick of butter over it, drizzle with olive oil. Add chopped garlic and onion. Bake in 350 degree oven about an hour or til done to your liking. (Stirring occasionally) I like mine pretty brown and crispy around the edges

So do you pre-boil/cook the cauliflower a little before putting it in the oven or do you put them in raw?