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09/30/2005 11:32:47 PM · #1 |
I've recently been really getting into cooking lately, especially since my grandmother gave me all of her and her mother's old recipe cards. So I figured, with the wide range of people here there's sure to be some great recipes out there.
What is your favorite?
I'll start with a favorite dessert recipe:
Sundae Lasagna
1 9x13 pan, chilled
approx. 18 ice cream sandwiches - the real ones not klondike
1 lg tub of coolwhip (thawed)
1 jar of hot fudge* (warmed for easy manipulation)
1 package of nuts (optional), recommend peanuts or almonds.
DIRECTIONS:
Layer the ice cream sandwiches in the bottom of the pan.
I don't know how many it'll take but 18 *should* be enough and if its too many that's not a bad thing.
Put down a layer of cool whip.
Depending on tastes you can put a layer of whatever nuts you like.
Lay down a layer of hot fudge.
Put down a final layer of coolwhip.
I like to put fun designs in the coolwhip by dropping fudge/Hershey's chocolate on it and pulling a knife or toothpick through.
Freeze.
Serves between 8-15, depending on how you cut it and how piggie everyone is.
NOTE: I recommend putting it in the refridgerator at LEAST an hour before serving. When it comes out of the freezer it'll be hard as a rock and impossible to cut. Letting the bottom of the pan sit in some warm (not hot) water can help loosen the ice cream too.
* You can use Hershey's chocolate too if you prefer it just makes for a thinner layer.
ADDITIONAL IDEAS: A few of these I've tried with great success, others are on the "to try" list.
*Crumble Mint Oreo Cookies and create a layer using those, preferrably between the coolwhip/fudge layer or as a topping.
*Use Mint Ice Cream Sandwiches instead of regular ones.
*Top with fresh fruit right before serving - I recommend fresh raspberries, they work very well with chocolate.
*Cut individual servings in various shapes before serving and cover with that MagicShell stuff to give it a nice smooth top. Garnish with something pretty.
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09/30/2005 11:46:04 PM · #2 |
A vegetarian lasagna, truly the best I've ever had. We have this quite often and just love it. Spinach Artichoke Lasagna
I've never actually tried the feta cheese, and we usually add some squash slices or mushrooms or other veggie. But it's very very good any way we've done it. |
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10/01/2005 01:23:21 AM · #3 |
Originally posted by turquoise919:
A vegetarian lasagna, truly the best I've ever had. We have this quite often and just love it. Spinach Artichoke Lasagna
I've never actually tried the feta cheese, and we usually add some squash slices or mushrooms or other veggie. But it's very very good any way we've done it. |
The Feta Cheese will add a layer of slightly tart saltiness; worth the extra effort.
R. |
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10/01/2005 01:30:13 AM · #4 |
In the Vegetarian category, "Carrotes Paysan de Provence"...
Baby carrots to cover the bottom of a large skillet in one layer.
Water to cover the carrots.
3 TBS butter
3 TBS brown sugar (or maple syrup)
Small handful chopped, fresh Italian {flat leaf) parsley
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Add carrots, water, butter and sugar to skillet. Bring to a boil and simmer over medium heat until water is evaporated. Keep a CLOSE eye on it as it nears the end, or you'll burn it. The goal is to have the carrots glazed with a sugar/butter glaze. You'll toss 'em/turn 'em at the very end to get them coated.
When they're done, add the parsley, toss a couple times, turn out into serving dish and serve immediately. You can hold it in a low oven for half an hour easily, and if you want to make it ahead you can reserve the parsley and refrigerate the rest, then nuke it and add parsley before serving.
Robt. |
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10/01/2005 01:41:43 AM · #5 |
This is something I came up with that people seem to like to the point that I could never make enough of it....then I took up photography and stopped making it all together, LOL!
Well, perhaps there are measurements. You might want to halve some of the items. I'm not sure of everything but here it goes.
1 LB boneless, skinless chicken breasts: season both sides with salt,
pepper, dried basil and garlic powder. Fry in olive oil until cooked
through, drain on paper towels, cool and dice.
7-8 plum tomatoes, cored, seeded and diced.
1 & 1/2 medium red onions, diced.
3 bunches of basil, remove leaves from stems, wash, drain to moderately dry (a salad spinner is great!)
A full head of Garlic, more if you want. Clean and put cloves in food
processor with bunches of basil leaves. Pulse processor until basil and garlic are chopped fine.
2 packages of 4 cheese Mexican shredded cheese
The Juice of 3 limes.
Olive oil, I think I used about 4 ounces (half a cup) Use less at first
based on how much you want to offset the lime juice.
Salt & pepper to taste.
1-2 teaspoons of sugar (optional or to taste).
Mixed all of the ingredients together in a large bowl. I like to let mixture sit in the refrigerator before serving, however it's not necessary.
Serve with corn chips.
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10/01/2005 08:59:02 PM · #6 |
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