Favorite Recipes

[rockytopva]

Well I use to be a cook in a restaurant before I was a Lab Technician... So I like to cook. Here is my favorite spaghetti recipe that I have come up with on my own...

1. 5 pounds of buffalo burger (you can buy this at Kroger for about $6 a pound)
2. 4 can of Prego heart healthy spaghetti sauce
3. About ten small cans (I like to catch the Kroger 10 for $10 special) of tomato puree / paste (I like it thick)
4. About a 1/2 dozen green peppers diced.
5. About a 1/2 dozen small / medium onions diced.
6. Dash Red pepper flakes
7. Dash Course black pepper
8. Whole wheat spaghetti noodles.

I like to cook the buffalo out on the grill (don't over grill!) . While thats cooking I will heat the spaghetti sauce / tomato paste on the stove. While everything is coming up to heat I will dice my onions / peppers. I then will mix everything in with the heated tomato sauces and let boil down about an hour. I then will can what I don't eat for another day. Mmm Mmm good!

 

[jiggyfly]

[font="Verdana][color="#000000"][font="Arial]
[color="#333366"][font="Verdana][color="#000000"][font="Arial][size="3"]If you like Cajun food here is an excellent recipe for corn maque choux that I found online.[/size][/font][/font][/color][font="Verdana][size="2"][font="Arial][size="4"]
[/font][/size][/font][/size]Corn Maque Choux Recipe[/font][/color][font="Times][size="2"]Guest Author - Sandie Jarrett

Maque Choux is best prepared with fresh corn on the cob, but small frozen corn kernels are an acceptable substitute.

Yield: Serves 6

3 tablespoons butter
3 tablespoons olive oil
4 cups corn kernels (4 – 6 fresh ears or frozen kernels)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1/2 cup green onion tops, chopped
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 cup low sodium chicken or vegetable stock (see cook’s notes)
1 tablespoon butter
2 eggs, lightly beaten
1 cup milk
2 tablespoons sugar

Melt 3 tablespoons butter and the olive oil in a skillet over medium heat. Add the corn, onion, bell pepper, and green onion, stirring just enough to keep the vegetables from burning. Sauté until the onion is limp and transparent. Add the garlic and sauté a minute more, stirring to keep the garlic from burning. Add the seasonings, stirring to combine. Reduce the heat to very low; add the stock and simmer until the liquid had almost evaporated, stirring often. Stir in the remaining 1 tablespoon of butter until melted.

In a bowl, whisk the beaten egg and the milk together until frothy. Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling. Add sugar, stir and increase heat to medium high and bring mixture to a boil. Reduce heat back to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching.

Remove from heat and transfer to a warmed serving bowl. Sprinkle with a little extra paprika and green onion tops, if you wish. Serve while hot.[/size][/font][font="Times] [/font][/color][color="#000000"][font="Times] [/font][/color][/font][/color]

[quote="rockytopva, post: 106818"]
Well I use to be a cook in a restaurant before I was a Lab Technician... So I like to cook. Here is my favorite spaghetti recipe that I have come up with on my own...

1. 5 pounds of buffalo burger (you can buy this at Kroger for about $6 a pound)
2. 4 can of Prego heart healthy spaghetti sauce
3. About ten small cans (I like to catch the Kroger 10 for $10 special) of tomato puree / paste (I like it thick)
4. About a 1/2 dozen green peppers diced.
5. About a 1/2 dozen small / medium onions diced.
6. Dash Red pepper flakes
7. Dash Course black pepper
8. Whole wheat spaghetti noodles.

I like to cook the buffalo out on the grill (don't over grill!) . While thats cooking I will heat the spaghetti sauce / tomato paste on the stove. While everything is coming up to heat I will dice my onions / peppers. I then will mix everything in with the heated tomato sauces and let boil down about an hour. I then will can what I don't eat for another day. Mmm Mmm good!
[/quote]

Sounds good, how many quarts does it yield.

 

[Angelina]

Pavlova, Kiwi [NZ] Style

Ingredients:

* 4 egg whites
* 1/8 teaspoon cream of tartar
* 1 cup superfine sugar [caster sugar]
* 1 Tablespoon cornstarch
* 1 teaspoon vanilla extract
* 1 cup sliced fruit (kiwifruit, strawberries or peaches etc)
* 1-1/2 cups lightly sweetened whipped cream

Preparation:

Preheat oven to 400 F. Line a shallow jelly roll pan with baking paper.

Sprinkle cream of tartar over egg whites and beat until stiff. Whisk together sugar and cornstarch. Add the mixture to the egg whites a tablespoon at a time, while beating on medium speed, until all is combined. The meringue should be shiny, white, and stiff. Fold in vanilla extract.

Reduce oven heat to 200 F. Mound the meringue on the pan in a round shape about 6 inches in diameter. Bake for 1 hour. Turn off oven, leaving meringue in the oven until it is cold or overnight.

Arrange fruit over the base of the pavlova meringue, top with whipped cream, and/or additional fruit.

Use a serrated knife to gently saw slices.

Makes 6 to 8 servings.

Mmmmm...:)

 

[Disciple]

mmm.. Thats different!

 

[Angelina]

Hi Disciple!

That's a traditional NZ Pav...:)

Nice at Christmas...but you don't want to eat it every day...:huh:...Lol!

Bless ya!

 

[rockytopva]

Mmmmm...:)

I'd say!

 

[rockytopva]

I'd say!

Angelina, if this were a contest that one would be unbeatable! It kinda reminds me of Christian fruit, a very desirable thing when we get it right!

 

[Angelina]

Well said Rocky! :)

Bless ya!