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17thRecceSgt
Guest
:rofl:
Recipes
- Thread starter Scott
- Start date
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Slow Cooker Lasagna
Tastes just like lasagna but doesn't have the layers...
8 lasagna noodles broken into bite-sized pieces
3 litres boiling water
2 tsp olive oil (optional)
2 tsp salt
1 1/2 pounds lean ground beef
3 /4 c finely chopped onion
2 x 14 oz canned diced tomatoes with juice
5 oz can tomato paste
1 c creamed cottage cheese
2 c grated mozzarella cheese
2 tsp sugar
1 tsp parsley flakes
1/2 tsp dried whole oregano
1/4 tsp garlic powder
1/4 tsp dried sweet basil
1 1/4 tsp salt
1/2 tsp pepper
Cook lasagna noodle pieces in boiling water, cooking oil and salt in uncovered large pot for 14-16 min until tender but firm.
Drain.
Brown beef in frying pan and drain.
Place in slow cooker.
Add remaining 12 ingredients. Stir well. Add lasagna noodle pieces. Stir. Cover. Cook on low 7-9 hours or high 3-4 hours.
HL
Tastes just like lasagna but doesn't have the layers...
8 lasagna noodles broken into bite-sized pieces
3 litres boiling water
2 tsp olive oil (optional)
2 tsp salt
1 1/2 pounds lean ground beef
3 /4 c finely chopped onion
2 x 14 oz canned diced tomatoes with juice
5 oz can tomato paste
1 c creamed cottage cheese
2 c grated mozzarella cheese
2 tsp sugar
1 tsp parsley flakes
1/2 tsp dried whole oregano
1/4 tsp garlic powder
1/4 tsp dried sweet basil
1 1/4 tsp salt
1/2 tsp pepper
Cook lasagna noodle pieces in boiling water, cooking oil and salt in uncovered large pot for 14-16 min until tender but firm.
Drain.
Brown beef in frying pan and drain.
Place in slow cooker.
Add remaining 12 ingredients. Stir well. Add lasagna noodle pieces. Stir. Cover. Cook on low 7-9 hours or high 3-4 hours.
HL
- Reaction score
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- Points
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Looking for something different for breakie? Try:
SHAKSHUKA
2 onions, chopped
4 cloves garlic, chopped
2 green peppers, chopped
4 tomatoes, chopped
oil
1 cup water
1 teaspoon chicken soup base
3/4 small tin tomato paste
Salt and pepper
1/2 teaspoon ground cumin
Pinch cayenne or chili powder (to taste)
6-8 eggs
1. Heat oil in a small saucepan. Saute onion until golden. Add the tomatoes, green peppers, garlic, salt, pepper, cumin, cayenne/chili powder, tomato paste, and soup base. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.
2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook, low heat to maintain the simmer, for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon it out.
SHAKSHUKA
2 onions, chopped
4 cloves garlic, chopped
2 green peppers, chopped
4 tomatoes, chopped
oil
1 cup water
1 teaspoon chicken soup base
3/4 small tin tomato paste
Salt and pepper
1/2 teaspoon ground cumin
Pinch cayenne or chili powder (to taste)
6-8 eggs
1. Heat oil in a small saucepan. Saute onion until golden. Add the tomatoes, green peppers, garlic, salt, pepper, cumin, cayenne/chili powder, tomato paste, and soup base. Bring to a simmer and cook, uncovered, over low heat until thick, for about 30 minutes, stirring occasionally.
2. Ladle the tomato sauce into a greased 12-inch frying pan. Bring to a simmer and break the eggs over the tomatoes. Gently break the yolks with a fork. Cover and continue to cook, low heat to maintain the simmer, for about 3 to 4 minutes, until the eggs are set. Bring the frying pan directly to the table. Set it on a trivet and spoon it out.
As of this point....I have 31 recipes...just 31...and most of those were contributed by Hot Lips
I have 0 for field craft tips on cooking
I need a whole lot more if you want your cookbook to larger than your little black book (and as empty) hehe ;D
I have 0 for field craft tips on cooking
I need a whole lot more if you want your cookbook to larger than your little black book (and as empty) hehe ;D
T
TMM
Guest
GAP said:
Another short cut trick if you really can't find coconut milk or don't want the remainder to go fuzzy in your fridgge is to use Malibu(Coconut Rum).
T
TMM
Guest
GAP said:
Guilty as charged!
- Reaction score
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- Points
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Diamondback snack pack
1)Capture a Western Diamondback Rattlesnake.
2)Kill, skin and remove entrails.
3)Cut into edible portions.
4)Make a batter of flour, cracker meal, salt, pepper and garlic.
5)Roll your snake portions in the batter.
6)Fry in deep fat, heated to a temperature that will ignite a floating wooden match.
7)Fry until meat is a golden brown.
8)Dip chunks in blue cheese dressing
Courtesy of Sweetwater, Texas, Chamber of Commerce
1)Capture a Western Diamondback Rattlesnake.
2)Kill, skin and remove entrails.
3)Cut into edible portions.
4)Make a batter of flour, cracker meal, salt, pepper and garlic.
5)Roll your snake portions in the batter.
6)Fry in deep fat, heated to a temperature that will ignite a floating wooden match.
7)Fry until meat is a golden brown.
8)Dip chunks in blue cheese dressing
Courtesy of Sweetwater, Texas, Chamber of Commerce
- Reaction score
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- Points
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Just make this thread the cookbook by HL.Hot Lips said:I can post more if you like...but I didn't want to well monopolize...I used to be a great cook in my other life
HL
T
TMM
Guest
HL, got any <GASP> vegetarian recipes?
I'm on a tropical kick drink these days thanks to my bottle of Malibu.
I'm calling this one St. Lucia after the lovely island. Into one o' them thar fancy type glasses pour:
1 shot Malibu
.5 shot banana liquer
Top with pineapple juice
This one is St. Kitts:
1 shot Malibu
.5 shot Alize
Top with passionfruit juice
I'm on a tropical kick drink these days thanks to my bottle of Malibu.
I'm calling this one St. Lucia after the lovely island. Into one o' them thar fancy type glasses pour:
1 shot Malibu
.5 shot banana liquer
Top with pineapple juice
This one is St. Kitts:
1 shot Malibu
.5 shot Alize
Top with passionfruit juice
- Reaction score
- 0
- Points
- 210
Vegetarian Lasagna
4 c low sodium tomato sauce
2 tsp garlic powder
2 tsp oregano
2 tsp basil
1 c sliced mushrooms
2 c frozen spinach
6 oz firm tofu, crumbled
2/3 c low fat cottage cheese
2 Tbsp Parmesan cheese
2 egg whites
3 oz shredded mozzarella cheese
Lasagna noodles, cooked according to directions
Combine tomato sauce, garlic powder, oregano and basil. Bring to boil, then reduce heat and simmer 5 minutes. Stir in mushrooms and remove from heat. Combine remaining ingredients, except mozzarella and noodles; mix well.
Spread a layer of sauce in the bottom of a baking dish.
Arrange a layer of noodles on top.
Spread spinach mixture over noodles and cover with sauce.
Cover top noodles with remaining cause and sprinkle with mozzarella cheese.
Bake for 30 minutes @ 325F
HL
4 c low sodium tomato sauce
2 tsp garlic powder
2 tsp oregano
2 tsp basil
1 c sliced mushrooms
2 c frozen spinach
6 oz firm tofu, crumbled
2/3 c low fat cottage cheese
2 Tbsp Parmesan cheese
2 egg whites
3 oz shredded mozzarella cheese
Lasagna noodles, cooked according to directions
Combine tomato sauce, garlic powder, oregano and basil. Bring to boil, then reduce heat and simmer 5 minutes. Stir in mushrooms and remove from heat. Combine remaining ingredients, except mozzarella and noodles; mix well.
Spread a layer of sauce in the bottom of a baking dish.
Arrange a layer of noodles on top.
Spread spinach mixture over noodles and cover with sauce.
Cover top noodles with remaining cause and sprinkle with mozzarella cheese.
Bake for 30 minutes @ 325F
HL
- Reaction score
- 0
- Points
- 210
Soup's on...here is one of my favorites
Cream of Cauliflower Soup
4 c cauliflower florets
4 3/4 c water
1 pk instant chicken broth and seasoning mix
2 tsp arrowroot
1/2 c skim milk
2 Tbsp chopped fresh parsley
Dash white pepper
Place cauliflower in saucepan.
Add water and broth mix, bring to boil.
Reduce heat to moderate and simmer for 15-20 min or until cauliflower is soft.
Transfer mixture into 3 batches to blender container and puree.
Return puree to saucepan and heat.
In small bowl combine arrowroot with milk and pour into cauliflower mixture; cook stirring constantly until thickened.
Stir in parsley, pepper and serve.
HL
Cream of Cauliflower Soup
4 c cauliflower florets
4 3/4 c water
1 pk instant chicken broth and seasoning mix
2 tsp arrowroot
1/2 c skim milk
2 Tbsp chopped fresh parsley
Dash white pepper
Place cauliflower in saucepan.
Add water and broth mix, bring to boil.
Reduce heat to moderate and simmer for 15-20 min or until cauliflower is soft.
Transfer mixture into 3 batches to blender container and puree.
Return puree to saucepan and heat.
In small bowl combine arrowroot with milk and pour into cauliflower mixture; cook stirring constantly until thickened.
Stir in parsley, pepper and serve.
HL
- Reaction score
- 0
- Points
- 210
Strawberries are in season here in NS so here is a different recipe to try this year...
Chilled Strawberry Soup
2 c sliced strawberries
3/4 c white grape juice
1/4 c orange juice
1/4 tsp lemon extract
1/8 tsp grated nutmeg
1 c nonfat vanilla yogurt
In a 2 qt saucepan, bring strawberries and grape juice, orange juice, lemon extract and nutmeg to a boil over medium heat, stirring occasionally.
Reduce heat and simmer for 1 minute.
Let cool for 5 minutes.
Transfer soup to a blender and puree until smooth.
Spoon into large bowl.
Chill for 30 minutes.
Whisk in yogurt and chill another 30 minutes.
Heart healthy recipe.
HL
Chilled Strawberry Soup
2 c sliced strawberries
3/4 c white grape juice
1/4 c orange juice
1/4 tsp lemon extract
1/8 tsp grated nutmeg
1 c nonfat vanilla yogurt
In a 2 qt saucepan, bring strawberries and grape juice, orange juice, lemon extract and nutmeg to a boil over medium heat, stirring occasionally.
Reduce heat and simmer for 1 minute.
Let cool for 5 minutes.
Transfer soup to a blender and puree until smooth.
Spoon into large bowl.
Chill for 30 minutes.
Whisk in yogurt and chill another 30 minutes.
Heart healthy recipe.
HL
- Reaction score
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- Points
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Grant’s Blue cheese burgers
2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 Oz Blue cheese (use the cheep stuff and save the good for crackers)
4 large whole wheat buns, split in half
Preheat a gas or charcoal grill. (Alternately, cook the patties in a large skillet over medium-high heat.
In a bowl, combine the beef, garlic, salt, pepper, and mix gently but thoroughly.
Lightly combine the crumbled Blue cheese with the beef mixture and form into patties
Grill on lightly seasoned BBQ grill.
Lightly toast buns and serve with desired condiments.
2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 Oz Blue cheese (use the cheep stuff and save the good for crackers)
4 large whole wheat buns, split in half
Preheat a gas or charcoal grill. (Alternately, cook the patties in a large skillet over medium-high heat.
In a bowl, combine the beef, garlic, salt, pepper, and mix gently but thoroughly.
Lightly combine the crumbled Blue cheese with the beef mixture and form into patties
Grill on lightly seasoned BBQ grill.
Lightly toast buns and serve with desired condiments.
- Reaction score
- 0
- Points
- 210
Nicola’s Salmon Marinade
1 side of salmon
¾ cup soya sauce
½ cup brown sugar
2 Tbsp Canola oil
¼ tsp garlic powder
½ tsp ginger powder (or fresh)
Cut the fillet into 1 to 1 ½ inch thick steaks across the grain
Combine the marinade in shallow dish ensuring that the dry ingredients are well incorporated
Cover salmon fingers with marinade and let stand for 6-24 hrs in refrigerator.
Warning!!! It will absorb more salt from the Soya Sauce the longer it sits.
Grill
1 side of salmon
¾ cup soya sauce
½ cup brown sugar
2 Tbsp Canola oil
¼ tsp garlic powder
½ tsp ginger powder (or fresh)
Cut the fillet into 1 to 1 ½ inch thick steaks across the grain
Combine the marinade in shallow dish ensuring that the dry ingredients are well incorporated
Cover salmon fingers with marinade and let stand for 6-24 hrs in refrigerator.
Warning!!! It will absorb more salt from the Soya Sauce the longer it sits.
Grill
- Reaction score
- 0
- Points
- 210
Tandoori Salmon
Yield: 6
INGREDIENTS:
Tandoori Salmon
· 6 x 6 oz salmon filets (175 g)
Marinade
· 6 tbsp tandoori powder (100 mL)
· 1/2 cup fresh lime juice (125 mL)
· 1/2 cup cilantro, chopped (125 mL)
· 1/2 cup canola oil (125 mL)
· 1 tbsp each minced garlic, shallots and ginger (15 mL)
Lime Coconut Butter Sauce
· 1/2 cup fresh lime juice (125 mL)
· 1/3 cup coconut milk (full fat) (75 mL)
· 1/2 cup 35% cream (125 mL)
· 1 cup cold, unsalted butter, cubed (250 mL)
· 1 tbsp chopped green onion (15 mL)
· 1/4 tsp salt (1 mL)
DIRECTIONS:
Tandoori Salmon
1. Preheat oven: 400 degrees F (200 C)
2. Pat salmon dry. Place in non-reactive dish and set aside.
3. In bowl of food processor, mix together tandoori powder, fresh lime juice, cilantro, canola oil, garlic, shallots and ginger. Pour marinade over salmon, covering completely. Marinate in the refrigerator for 3 hours.
4. Remove filets from marinade and gently scrape off excess. Reserve leftover marinade.
5. Lightly oil a grill or grill pan. Grill salmon filets so that they are marked in a criss-cross fashion.
6. Brush filets with reserved marinade, and transfer to a baking sheet. Bake at 400 degress F (200 C) 4-5 minutes to desired doneness.
Lime Coconut Butter Sauce
1. Bring lime juice, coconut milk and cream to a simmer. Whisk in cold butter. Season with honey, green onions and salt.
Yield: 6
INGREDIENTS:
Tandoori Salmon
· 6 x 6 oz salmon filets (175 g)
Marinade
· 6 tbsp tandoori powder (100 mL)
· 1/2 cup fresh lime juice (125 mL)
· 1/2 cup cilantro, chopped (125 mL)
· 1/2 cup canola oil (125 mL)
· 1 tbsp each minced garlic, shallots and ginger (15 mL)
Lime Coconut Butter Sauce
· 1/2 cup fresh lime juice (125 mL)
· 1/3 cup coconut milk (full fat) (75 mL)
· 1/2 cup 35% cream (125 mL)
· 1 cup cold, unsalted butter, cubed (250 mL)
· 1 tbsp chopped green onion (15 mL)
· 1/4 tsp salt (1 mL)
DIRECTIONS:
Tandoori Salmon
1. Preheat oven: 400 degrees F (200 C)
2. Pat salmon dry. Place in non-reactive dish and set aside.
3. In bowl of food processor, mix together tandoori powder, fresh lime juice, cilantro, canola oil, garlic, shallots and ginger. Pour marinade over salmon, covering completely. Marinate in the refrigerator for 3 hours.
4. Remove filets from marinade and gently scrape off excess. Reserve leftover marinade.
5. Lightly oil a grill or grill pan. Grill salmon filets so that they are marked in a criss-cross fashion.
6. Brush filets with reserved marinade, and transfer to a baking sheet. Bake at 400 degress F (200 C) 4-5 minutes to desired doneness.
Lime Coconut Butter Sauce
1. Bring lime juice, coconut milk and cream to a simmer. Whisk in cold butter. Season with honey, green onions and salt.
