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| Mar 19, 2007 @ 12:36 PM |
Mommy's Recipe Corner |
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WykedMommy165
Posts: 44
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Yup, here I am on the corner again! LOL (It's LEGAL in my part of Nevada to work the corners, you know!)
After much thought, I've decided to try this. Others have mentioned the need for this on AMD, so what the hell.....let's do this!
Anyone will be able to post their favorite recipes, simple as that. Post as many or as few as you want to. What I'd really like to see is diversity here.
I'll post my latest one that I tried, my Stuffing Lasagna and we'll see where it goes from there. Also, please tell us what you thought of the recipe you're posting.
Trina
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| Mar 19, 2007 @ 12:37 PM |
Mommy's Recipe Corner |
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WykedMommy165
Posts: 44
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My family loved this one and it was EASY!
Stuffing Lasagna
Prep: 20 min.
Bake: 40 min. plus standing
½ lb. lean ground beef
2 cups spaghetti sauce, divided
½ cup water
3 cups STOVE TOP Homestyle Herb of Chicken Flavor Stuffing Mix in the Canister
1 egg
1 container (15 oz.) ricotta cheese
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1-½ cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
BROWN meat in large skillet on medium-high heat. Add 1 cup of the sauce and water; bring to boil. Stir in stuffing mix just to moisten. Remove from heat.
BEAT egg in medium bowl; stir in ricotta and Parmesan cheese. Spoon 1/2 of the stuffing mixture evenly into 8-inch square baking dish. Spoon 1/2 of the egg mixture over stuffing mixture. Top with 1/2 cup each of the remaining sauce and mozzarella cheese. Repeat layers with remaining stuffing and egg mixtures, 1/2 cup sauce and 1 cup mozzarella cheese.
BAKE at 350°F for 40 minutes or until thoroughly heated. Let stand 5 minutes.
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| Mar 19, 2007 @ 12:59 PM |
Mommy's Recipe Corner |
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Lisa46
Posts: 10,884
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Hi mommy!!  I don't have any recipes so I'll just monitor for you!! hey people doing the reall low carb diet so if you got any recipes for that would appreicate it
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| Mar 19, 2007 @ 2:32 PM |
Mommy's Recipe Corner |
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WykedMommy165
Posts: 44
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So you don't have any recipes, Lisa....tell us what your favorite dish is and how you make it! Just cuz it's not in a cookbook doesn't mean it's not GOOD!
So dish it, girlfriend!  
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| Mar 19, 2007 @ 3:30 PM |
Mommy's Recipe Corner |
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MEMEME69247
Posts: 1,983
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Here you go Lisa----Hope you enjoy this one....
Citrus Herb Roasted Chicken-Serves 4 Chicken without Skin 190 Cal; 7.4g Fat, 0 Carbs; 29g Protein
1 Whole Chicken, washed, patted dry, salt and pepper, 1/2 orange sliced, 1/2 lemon sliced, 4 Cloves Garlic, 3 Sprigs fresh thyme, 3 sprigs fres rosemary
Preheat oven 425 degrees, Season chicken with salt and pepper, inside and out. Place chicken in roasting pan and stuff cavity with orange, lemon and 2 cloves garlic, 1 sprig thyme and 1 sprig rosemary in between each leg joint. Roast chicken in oven about 1 hour or until thermometer inserted in thickest part of thigh registers 165 degrees. Let stand 10 minutes before carving.
I thought it would go good with the Mango Smoothie---Which I love
Serves 2 130 Cal: 1 g Fat; 3mg Chol.
1 ripe mango, peeled, pitted, chopped, (about 1 1/4 cups)
3/4 cup nonfat milk, chilled
1/4 cup vanilla nonfat yogurt
3/4 teaspoon vanilla
3 ice cubes
pinch of salt----this also makes a wonderful Margarita-Just add a shot of Pardon Tequila
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| Mar 19, 2007 @ 9:13 PM |
Mommy's Recipe Corner |
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zaralyon
Posts: 336
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This is for two, but can make more if you need to.
Cornish Hens with Rice Stuffing
1 package (6 ounces) long grain and wild rice mix
2 Tablespoons butter or margarine, divided
1/2 cup chopped pecans
1-1/3 cups orange juice
1 cup water
1/4 cup raisins
2 Cornish game hens (1-1 1/2 pounds each)
1/2 teaspoon salt
1/4 tsp pepper
Set the seasoning packet from the rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; saute over low heat for 10 minutes or until rice is golden brown, stirring often. Stir in orange juice, water, raisins and contents of the seasoning packet/ bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Spoon about 1/2 cup rice mixture into each hen; set the remaining rice mixture aside. Tie the legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper. Bake at 35o degrees for 1 to 1-1/4 hours or until juices run clear and a thermometer inserted into the stuffing reads 165 degrees. Baste occasionally with pan drippings. Heat the reserved rice mixture, serve with hens. Yield: 2 servings.
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| Mar 19, 2007 @ 9:52 PM |
Mommy's Recipe Corner |
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zaralyon
Posts: 336
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I shared this with a couple of others yesterday and thought i'd put it here, it is really good and even my extremely picky eater kid liked it.
Cranberry spareribs
4 pounds spareribs
1 16-ounce can whole-berry cranberry sauce
1 can beef gravy
1/2 cup orange marmalade
1/4 cup lemon juice
1/8 teaspoon ground cinnamon
1 teaspoon vinegar
cut ribs into serving size pieces; place in a dutch oven or large kettle. Cover with water; bring to a boil. Reduce heat, cover and simmer for 45 minutes. Meanwhile in a medium saucepan combine cranberry sauce, gravy, marmalade, lemon juice and cinnamon; bring to a boil. Reduce heat, simmer for 10-15 minutes or until thickened. Stirring occasionally. Remove from heat; stir in vinegar. Drain ribs; place with meat side up on a greased 13x9x2 in baking dish. Pour 2 1/2 cups of souce over ribs. Cover and bake at 400 degrees for 20 minutes. uncover and bak for 15-20 minutes longer until meat is tender basting every 5 minutes with remaining sauce. Yield: 6 servings.
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| Mar 19, 2007 @ 10:43 PM |
Mommy's Recipe Corner |
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SexPet
Posts: 1,061
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Hey I like this thread 
I especially like the Stuffing Lasagna recipe because I've always hated dealing with lasagna noodles - such a pain. This sounds like a great alternative - I hope to try it (meaning, I want to try it, and hope I don't forget to ~ lol)
I don't use measurements when I cook, so I don't really know how to give a recipe. But.. I will enjoy reading others - love to experiment. 
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| Mar 19, 2007 @ 11:43 PM |
Mommy's Recipe Corner |
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Lisa46
Posts: 10,884
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thanks meme!! this is right up my alley!!
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| Mar 19, 2007 @ 11:58 PM |
Mommy's Recipe Corner |
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hulkNpooh
Posts: 24
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Hey Wykedmommy...I saw your receipe for Stuffing Lasagna..i am gonna try it, sounds really good, i think my family will love it. I will get out my handed down family receipes and post a few. Take Care...Thanks
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| Mar 20, 2007 @ 11:30 AM |
Mommy's Recipe Corner |
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WykedMommy165
Posts: 44
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Thanks ladies for your recipes! Keep it going, please.......but where are the MEN who cook? LOL
C'mon guys, we know you CAN, but will you SHOW us that you can? 
I'll be posting more very soon, hafta go thru my box and see what's best.
Again, thank you for helping this thread, it's for all of us!
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| Mar 20, 2007 @ 1:11 PM |
Mommy's Recipe Corner |
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ShadowsAngel
Posts: 430
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Peppermint Patty Cookies
1 package brownie mix
1/2 to 1 C flour (amount varies depending on the type of brownie mix and the humidity)
1 box of mints (peppermint patties, junior mints, Andes mints, etc...)
Preheat oven to 325* Lightly grease a cookie sheet.
Mix brownie mix according to package directions and stir in 1/2 to 1 C additional flour (you want the dough stiff enough to handle but not as stiff as it needs to be for cutout cookies). If using peppermint patties or Andes mints unwrap them and cut them in half. Wrap enough dough around each piece of mint candy so that the candy is sealed completely inside cookie dough. (They should be about the size of a walnut)
Place on cookie sheets about 2 inches apart. Bake at 325* for 10 minutes. Cool completely before tasting.
If you want you can dip the cookies in melted milk chocolate (or roll them in sifted powdered sugar while they are still hot)but IMHO that is overkill.
You can also use either Rolo candy or caramel hershey kisses for the center
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| Mar 20, 2007 @ 6:40 PM |
Mommy's Recipe Corner |
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ynot7769
Posts: 17,359
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lemmon pepper chicken...
cook boneless skinless breasts on the grill..or oven at 400degrees...
take it and score it with knife ..squirt with lemmon n then sprinkle with lemmon pepper ....rub it in..and cook n eat 
what? ya'll thought i'd have some other recipe? 
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| Mar 20, 2007 @ 10:39 PM |
Mommy's Recipe Corner |
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verygoodgirl69
Posts: 960
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ok so this hasn't always been here.........I was like - damnit I really am a big pervert to look no further down than sex talk!!!!
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| Mar 20, 2007 @ 10:43 PM |
Mommy's Recipe Corner |
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verygoodgirl69
Posts: 960
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OREO BALLS
1 box Oreo Cookies, crushed
1 can Eagle Brand sweetened condensed milk
1 pkg(blocks) of Almond Bark Chocolate
Crush the Oreos with a rolling pin in a plastic zip lock bag. Once completely crushed, mix in Eagle Brand milk, and roll into balls. While you are rolling the mix into balls, melt your chocolate on low or in a double boiler on low. Make sure the oreo balls have hardened before you dip them into the melted chocolate. Dip into the chocolate and place on wax paper and let them dry. Ya'll this is so good but very, very, very rich!!!
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| Mar 21, 2007 @ 12:30 AM |
Mommy's Recipe Corner |
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badkarma989
Posts: 12
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I've got one. Sorry this is HORIFFICALLY UNHEALTHY but it makes for great single food or whatever. As a Marine on deployment to Okinawa of all places I was exposed to a dish called 'Taco, rice, and cheese'. Okinawans have strange cuisine...  . Anyway, over the past 10 years or so, I feel I have perfected the basic concept, which was taco spiced ground beef, steamed white rice, and shredded American cheese. My version goes like this:
Chris' Chili Rice and Cheese
2 Cups Minute Rice
1 Can of Chili Man Hot w/beans
1/2 Packet of Taco Seasoning (I like Lawry's)
1/2 can of Rotel (the hot variety if you can get it OR the Chili Fixin's)
As much shredded cheese as you want (I prefer Sargento's Taco-Spiced cheese)
1) Prep the Minute Rice per the instructions (1 Cup rice to 1 Cup water) and add in the 1/2 packet of Taco Seasonings. For an added kick, pour in the hot sauce of your choice; I prefer Cholula. 8 minutes in the nuke and it's done.
2) While the rice is cooking, open up your cans of chili and Rotel. Pour the chili and HALF the can of Rotel into a microwave safe container. At this stage, your prep work is pretty much complete. You can reserve the other half of the Rotel for something else.
3) When the rice is finished, give it five minutes to set up and fluff (per directions). In the meantime, cook up the chili/Rotel for about four minutes.
4) Once your chili is done, assemble as follows: Rice on the bottom of the plate, chili on top of that, COVER in cheese, STUFF YOURSELF STUPID!!!!! 
As I said, NOT HEALTHY but pretty good for all of the 20 minutes it takes to prep, cook, and finish. I've gotten to the point with this where I've become a slave to certain brand names (for consistency's sake) but as long as you use the basic ingredients (chili, rice, cheese) you pretty much can't go wrong. The recipie allows for a great deal of experimentation. Switch out the standard chili for a vegitarian variety if you can't dig meat. I've even substituted Taco Bell Fire Sauce packets for the extra kick. This is also a good way to keep the kids happy. Enjoy it! 
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| Mar 21, 2007 @ 11:45 AM |
Mommy's Recipe Corner |
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WykedMommy165
Posts: 44
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Ummmmm....so I'm not as food savvy as I thought....WTF if ROTEL? LOL
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| Mar 21, 2007 @ 11:51 AM |
Mommy's Recipe Corner |
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ponme
Posts: 1,929
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ROTEL is tomatoes, chilis, onions and gaaaaaaarlic all chopped up nicely together in a can.. makes a halfway decent salsa.
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| Mar 21, 2007 @ 11:51 AM |
Mommy's Recipe Corner |
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WykedMommy165
Posts: 44
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Creamy Caramels (YUMMMMMMM)
Makes 64 pieces
1 Cup Sugar
1 Cup DARK Corn Syrup (I've also used the light and it's fine)
1 Cup Butter or Margarine
1 Can (14 oz) Sweetened Condensed Milk
1 Tsp Vanilla Extract
Line and 8-inch square pan with foil and butter the foil. Set aside. Combine sugar, corn syrup and butter in a 3 quart saucepan. Bring to a boil over medium heat, stirring CONSTANTLY. Boil slowly for 4 minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238* f (softball stage), stirring CONSTANTLY. Remove from heat and stir in vanilla. Pour into prepared pan. Coll. Remove from pan and cut into 1 inch squares. Wrap individually in waxed paper; twist ends. Enjoy!
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| Mar 21, 2007 @ 12:41 PM |
Mommy's Recipe Corner |
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Vinnie29
Posts: 298
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This is a cool thread. Thanks ladies and gents..
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page:
<<
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2
3
4
5
6
7
8
9
10
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of 5 pages
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< previous page | next page >
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