Recipes

[Sapphire]

I have decided to start eating out less, and make stuff at home more.
Problem is, I am not a great cook at all and so I end up sticking to the same old boring stuff...Mac n cheese... Ramin...anything microwaveable....

I want to start trying to actually make a GOOD meal..or Dessert... or Hors D'Oeuvres for when I have people over .

I figured this would be a good place for people to post their favorite Recipes and or
"how to make" food funhouse.
Please be detailed on how to make it, and list everything you need. [b]If possible[/b] , post a pic too so we have an idea of how it is supposed to turn out lol !


To Start , Here is one I love ! Can't find a pic yet but will take one next time I make it.

[b]STRAWBERRY CREAM FREEZE

1 8 oz. pkg. Philadelphia Cream Cheese, softened
1 cup cold milk
1 3.4 oz. Jell-O Vanilla Flavor Instant Pudding
1 1/2 cups Cool Whip, thawed
20 Nilla Wafers, coarsely broken
3 cups fresh strawberries, sliced, divided
1/2 cup strawberry syrup
1 6 oz. Oreo pie crust

In the large bowl of an electric mixer, beat cream cheese until creamy, gradually beating in milk. Add dry pudding mix; beat for 2 minutes.

Stir in Cool Whip, crushed wafers and 1 cup of the strawberries. Swirl in strawberry syrup (or strawberry ice cream topping). Spread mixture evenly into pie crust. Freeze for 6 hours or more until firm. Top with remaining strawberries; allow to sit at room temperature for 15 minutes after removing from freezer before serving.
[/b]

[Dr. B]

Tuna Casserole:

1x 16oz bag extra wide egg noodles
1x bag of frozen peas
4x standard size (6oz?) can tuna in water
1x can ragu alfredo sauce
1x can cream of mushroom soup
1 cup milk
1 tsp salt (optional)
1x bag of lay's sour cream & onion chips
quality cheddar cheese (optional)

boil egg noodles until slightly under tender, drain but do not wash
boil or microwave peas in water until soft but not mushy
combine cream of mushroom soup, alfredo sauce, milk, salt, peas, and tuna in a 13x9 glass baking pan, mix thoroughly, ensuring that the tuna is well separated
stir in egg noodles. As they are slightly undercooked, thorough mixing is important to ensure that they absorb the extra water in the sauce and cause it to thicken
top first with slices of cheese and then with potato chips
cover and bake at 375 for 40 minutes or until chips begin to brown.

makes like 12 servings and lasts for over a week in the fridge... but maybe you don't live the same lifestyle that necessitates this as i do. you can halve the ingredients and the baking time. you can also substitute the alfredo sauce for cream of mushroom and vice versa Edited July 24, 2010 by Dr. B

[Sapphire]

YUM !!! I am going to try to cook that tonight !


Here is another fun one !

DEEP-FRIED TWINKIES

INGREDIENTS:
6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
1 Cup milk
2 Tablespoons vinegar
1 Tablespoon oil
1 Cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Icing sugar to taste

PREPARATION:
1. Chill or freeze Twinkies for several hours or overnight.
2. Heat 4 cups vegetable oil in deep-fryer to about 375 degrees Farenheit.
3. Mix together milk, vinegar and oil.
4. In another bowl, blend flour, baking powder and salt.
5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
6. Push sticks into Twinkies lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.
7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes, and dust with icing sugar if desired before serving.

[url="http://www.deep-fry.com/recipe_index.html"][color="#693103"][/color][/url]

[porksandwich9113]

This is a home-brewed recipe. My dad and I are master Cheesecake bakers. Lol. I have some pictures somewhere of the cakes we have made.


[b] Ingredients[/b]
[list][*] 1 box chocolate teddy grahams[*] 3 tablespoons white sugar[*] 1/4 cup butter, melted[*] 1 (10 ounce) package frozen raspberries[*] 2 tablespoons white sugar[*] 2 teaspoons cornstarch[*] 1/2 cup water[*] 2 cups white chocolate chips[*] 1/2 cup half-and-half cream[*] 3 (8 ounce) packages cream cheese, softened[*] 1/2 cup white sugar[*] 3 eggs[*] 1 teaspoon vanilla extract[/list] In a medium bowl, mix together crushed teddy grahams, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. You want the mixture to be sticky, and you go about half-an-inch up the side of the springform pan.

In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Optional: You can also add a shot of southern comfort for more flavor to your liking.

Preheat oven to 325 degrees F (165 degrees C).

In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. (Microwave in 15-20 second intervals also works) Make sure you stir in between!

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate/half-and-half.

Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set.

To test if the cheesecake is done, you should pull it out of the oven, and shake it lightly from left to right. The outer parts of the cake should be firm - but the middle should be wobbly.

Cover it with plastic wrap, and refrigerate for at least 8 hours, but preferably 24 hours before you dig in.
Top with the leftover raspberry sauce.

[Tyler]

I'll just leave this here...

[url="http://recipes.wuzzle.org/"]http://recipes.wuzzle.org/[/url]

It's fun to take a mont and do a "eat around the world" tour thing, where you pick a recipie from a different country every day or so, try something that doesn't sound normal and push your boundaries, I've found many things that I never thought I would like to be really good (some things I thought would be disgusting!)

[jorlyfish]

I've gotten really into cooking lately, yay for this thread!If you have a grill (even a George Foreman), one of my favorite things to do is simply marinate chicken (breasts, thighs, whatever - it doesn't matter) in margarita mix, which can be bought at pretty much any grocery store. Just stick some chicken in a zipper bag or in a bowl, cover with the marg mix, let marinate for 4+ hours - I've left it anywhere from 4 hours to 48 hours - doesn't seem to make that much of a difference in flavor. Grill til its done! Great on its own or in tacos, quesadillas, and the like. Its a little sweet and tangy.

One of my favorite things to cook (and eat) is Indian food... will post some recipes later.

[jorlyfish]

Alright, here we go with my recipe dump!
Fist though, here's a more recipe-formatted version of the one in the last post:

[b][color="#9ACD32"][size=2]Margarita[/size][/color][size=2] Chicken[/size][/b]
[size=2]- chicken pieces (I use thighs or breasts, and I prefer skinless - I haven't tried it with skin on)[/size]
[size=2]- Margarita mix - about 3/4c is enough to cover 2 breasts I'd say. (I've used a few different brands of mix, haven't noticed a difference)[/size]
[size=2]
[/size]
[size=2]Place the chicken pieces in a plastic baggie (a bowl works too). Add margarita mix until the chicken is just covered. Remove excess air from bag, or cover the bowl you're using with cling wrap. Marinate 4+ hours in the fridge. Preheat the grill and dump out the marinade. Grill at med-high heat til done (depends on size/what pieces you're using). [/size]
[size=2]
[/size]
[size=2]NOTES: [/size]
[size=2]This is suuuuper easy, great on its own or in a sandwich, tacos, fajitas, quesadillas, etc.[/size]
[size=2]I've left it marinating anywhere from 4 hours to 48 hours - doesn't seem to make that much of a difference in flavor. [/size]
[size=2]The margarita mix gets kind of cloudy... this is normal. [/size]

[jorlyfish]

[b][size=4][color="#FF8C00"]Healthy Morning Muffins[/color][/size][/b]
Hands-On Time: 5 minutes
 Ready In: 25 minutes
 Makes: 12 muffins
[b]
[/b]
[b]Ingredients[/b]
1 cup sour milk*

1/2 cup applesauce

1/4 cup (1/2 stick) butter, melted

1 teaspoon vanilla extract

1 egg

1/3 cup packed brown sugar

1/2 cup oat flour**

1/2 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 cup instant oats

1/4 cup dried apricots, chopped

1/4 cup raisins

[b]Directions[/b]
Preheat oven to 350 degrees F and grease 12 muffin cups.
Combine sour milk, applesauce, butter, vanilla extract, egg and brown sugar and blend well.
Stir together oat flour, wheat flour, baking soda and cinnamon.
Add flour mixture to wet mixture and blend well.
Fold in oats, raisins and apricots.
Fill muffin tins. These do not rise very high, so a full muffin cup is fine.
Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.


*Sour milk is easy to make -- add a tablespoon of vinegar to a one cup measure and fill to the top with milk. Let stand for 5 minutes.

**Oat flour doesn't need to be bought -- make your own by pureeing instant oatmeal in the blender until a fine dry powder is formed.

-- The raisins and apricots in this are optional, but without, I would guess that this recipe is a little bland. You could also use nuts.
-- I made these and have had them refrigerated for about a week now in a tupperware container - They're so easy to just pop in the microwave for a few seconds... tasty!

[jorlyfish]

[b][size=4][color="#FFA500"]Banana[/color]-[color="#A0522D"]Bran[/color] Muffins[/size][/b]
Prep Time: 30 minutes Ready in: 1 hour
Yield: 1 dozen muffins

[b]Recipe Ingredients[/b]
2 large eggs
2/3 cup packed light brown sugar
1 cup mashed ripe bananas (2 medium)
1 cup buttermilk (see Ingredient notes)
1 cup unprocessed wheat or oat bran (see Ingredient notes)
1/4 cup canola oil
1 teaspoon vanilla extract
1 cup whole-wheat flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips (optional)
1/3 cup chopped walnuts (optional)

[b]Directions[/b]
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.
Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with walnuts, if using.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.

[color=#5D5D5D][font=tahoma, arial, verdana, sans-serif][size=2]-- I made these and have had them refrigerated for about a week now in a tupperware container - They're so easy to just pop in the microwave for a few seconds... tasty! [/size][/font][/color]

[jorlyfish]

[b][size=4][/size][/b]
I haven't made this specific recipe yet, but this is one of my favorite not-so-sinful desserts:


[size=4][b][color="#FF0000"]Baked Apple[/color][/b][/size]

Good baking apple, like Rome Beauty, Golden Delicious, or Jonagold
Brown sugar
Butter
Cinnamon
Currants or raisins (optional)

1 Preheat oven to 375°F. Wash apple. Remove core to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.
2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apple in a baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).
3 Add boiling water to the baking pan. Bake 30 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.

Serve warm with vanilla ice cream on the side.

[jorlyfish]

These don't really have a name, but I call them...
[b][i][u][size=4][color="#000080"]THE BEST COOKIES EVER[/color][/size][/u][/i][/b]
[b][i][u][size=4][color="#000080"]
[/color][/size][/u][/i][/b]
3 eggs

1 1/4 cups packed light brown sugar

1 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 12-ounce jar creamy peanut butter

1 stick butter, softened
1 cup chocolate chips

1/2 cup craisins

2 teaspoons baking soda

4 1/2 cups quick-cooking oatmeal (not instant!!)



1. mix eggs and sugars 

2. add in salt, vanilla, peanut butter, and butter.

3. mix in chocolate chips, craisins, baking soda, and oatmeal.

4. put tablespoon size cookies on parchment paper on a baking sheet.

5. bake at 350 degrees for 8-10 minutes. [make sure to not overcook them]

[jorlyfish]

[b][size=4][color="#708090"]Metacookies[/color][/size][/b]
(i.e. Cookie Cookies. They're like chocolate chip cookies, but instead of chocolate chips, you have crushed up Oreos. Yum.)

Yield: ~ 3 & ½ dozen cookies

12 ounces crème-filled chocolate sandwich cookies (such as Oreos, Newman-O’s, Hydrox, or a generic grocery store brand) *this corresponds to about 2/3rds of a Double Stuff package or around 27-30 cookies
2 & 1/8 C all-purpose flour (297.5 g)
½ t salt
½ t baking soda
1 c brown sugar (175 g)
½ c sugar (100 g)
12 T unsalted butter (1 & ½ sticks)
1 egg
1 yolk
1 & ½ t vanilla extract

1. Preheat oven to 325 degrees F. Line cookie sheets with parchment paper. Place half of cream-filled chocolate sandwich cookies into a plastic bag and crush using a rolling pin or heavy ice cream scooper. Crush cookies until mix consists of mostly crumbs interspersed with small chunks (I like leaving some chunks in the dough). Remove crumbs to a bowl and crush remaining cookies.

2. Whisk together flour, baking soda, and salt in a medium bowl; set aside.

3. Melt butter in the microwave or over the stove. Add brown sugar and granulated sugar to butter, and mix until fully incorporated. Add yolk and egg and mix; once incorporated, add vanilla extract.

4. Combine flour mixture and wet ingredients; mix until just incorporated. Stir in crushed cookies. Drop by rounded tablespoonfuls onto cookie sheet, leaving ample room between cookies. Bake at 325 degrees F for 10-14 minutes. Remove when the centers are still soft and puffy, but the edges are set and beginning to brown slightly. Let sit on baking sheets for 5-10 minutes, and then transfer to cookie racks to cool.

[jorlyfish]

[b][size=4][color="#C0C0C0"]Forgotten Cookies[/color][/size][/b]
makes 1 doz.

[b]Ingredients[/b]
2 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
1/2 cup white sugar
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate chips


Directions
Preheat oven to 375. Line baking sheet with parchment paper; set aside.
In medium bowl, with electric mixer on medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed until stiff.
Beat in sugar 1 tablespoon at a time. Add vanilla and gently fold in chocolate chips.
Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. [b][i][u]Turn oven off[/u][/i];[/b] leave cookies in oven 5+ hours. (My mom and I usually make these at night and just get them out in the morning)

[jorlyfish]

[size=2]This is CRAZY easy and so good![/size]
[size=4][b][color="#F4A460"]
[/color][/b][/size]
[size=4][b][color="#F4A460"]Salmon[/color] with [color="#A0522D"]Brown Sugar [/color]Glaze[/b][/size]
Prep Time: 5 Min Cook Time: 10-15 Min Ready In: 15-20 Min

2 tablespoons packed light brown sugar
1 tablespoon Dijon mustard
2 (6 ounce) boneless salmon fillets
salt and ground black pepper to taste

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.

[jorlyfish]

[b][size=4][color="#8B0000"]Easy Meatloaf
[/color][/size][/b]
[size=2]Prep Time: 10 Min [/size][size=2] [/size][size=2]Cook Time: 1 Hr[/size][size=2] [/size][size=2] Ready In: 1 Hr 10 Min[/size]
[size=2]
[/size]
[b][size=2]Ingredients[/size][/b]
[size=2]1 1/2 pounds ground beef[/size]
[size=2]1 egg[/size]
[size=2]1 onion, chopped[/size]
[size=2]garlic[/size]
[size=2]1 cup milk[/size]
[size=2]1 cup seasoned bread crumbs[/size]
[size=2]salt and pepper to taste[/size]
[size=2]4 tablespoons brown sugar[/size]
[size=2]3 tablespoons prepared mustard[/size]
[size=2]2/3 cup ketchup[/size]
[size=2][b]
[/b][/size]
[size=2][b]Directions[/b][/size]
[size=2][/size]
[size=2]Sauté the onion with the garlic and a little butter.[/size]
[size=2]In a large bowl, combine the beef, egg, onion, milk and bread. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, or form into a loaf and place in a lightly greased 9x13 inch baking dish. -Line with foil for easy cleanup.[/size]
[size=2]In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.[/size]
[size=2]Bake at 350 degrees F for 1 hour. Let rest before serving.[/size]

[jorlyfish]

[b][size=4][color="#A0522D"]Bulgogi[/color] (aka Korean BBQ)[/size][/b]
Prep Time: 10 Min Cook Time: 5 Min Ready In: 1 Hr 15 Min

2 Servings

Serve with rice or wrapped in lettuce leaves

Ingredients
1/2 pound flank steak, thinly sliced (I've used other cuts of beef - basically you just want something in strips, like fajita meat)
2 tablespoons and 1-1/2 teaspoons soy sauce
1 tablespoon and 3/4 teaspoon brown or white sugar
2 tablespoons chopped green onion
1 tablespoon minced garlic
1 tablespoon sesame seeds
1 tablespoon sesame oil
1/4 teaspoon ground black pepper

Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour to overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

[jorlyfish]

Another super easy recipe that can be made way in advance.

[b][size=4][color="#A0522D"]Soy[/color] and [color="#2E8B57"]Garlic[/color] Marinated Chicken[/size][/b]
1 clove garlic, minced
2 tablespoons soy sauce
1 skinless, boneless chicken breasts

1. In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour. (Up to 48 hours)
2. Preheat an outdoor grill for medium high heat and lightly oil the grate.
3. Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F. Discard any remaining marinade.

[jorlyfish]

[b][size=4][color="#FF0000"]Fruity[/color] [color="#FFA500"]Curried[/color] Chicken Salad[/size][/b]
Prep Time: 45 Min Ready In: 45 Min 
Yield: 4 servings

[b]

Ingredients[/b]
2 skinless, boneless chicken breast halves - cooked and diced (I boil it)
1 stalk celery, sliced
2/3 Golden Delicious apple - peeled, cored and diced
handful raisins
handful seedless green grapes, halved
1/4 teaspoon ground black pepper
1/3 teaspoon curry powder
6 to 7 tablespoons mayonnaise (can use light)

Just combine and stir! Better 2nd day. Be sure to cover when you refrigerate or it will dry out.

[jorlyfish]

[size=2]Classic Indian dish... [/size][size=2]Great with rice![/size]
[size=2]
[/size]
[b][size=4][color="#8B0000"]Chicken Tikka Masala[/color][/size][/b]
[size=4][/size]
(4 Servings)
 Prep Time:30 Min Cook Time: 50 Min Ready In: 2 Hrs 20 Min

1 c plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper
1 tablespoon ginger
salt to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
salt to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1+ hours.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

[jorlyfish]

[b][size=4]Black Beans, [color="#FFFF00"]Corn[/color], and [color="#FFA500"]Yellow Rice[/color][/size][/b]
(4 Servings)
 (Serve with tortilla chips or as taco filling - [b]great[/b] leftover)
Prep Time: 5 Min Cook Time: 20 Min Ready In: 25 Min

1/2 8oz pkg yellow rice mix
1/2 c + 2 T water
1 T olive oil
1/2 15oz can black beans, rinsed and drained
1/2 15oz can whole kernel corn, drained
1 tsp lime juice
1/2 tsp ground cumin


Bring the rice, water, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Mix together the beans, corn, lime juice, and cumin in a large bowl. Stir in the cooked rice and serve.

[jorlyfish]

[b][size=4][color="#FF8C00"]Sweet Potato[/color] Curry with Tofu[/size][/b]
[b][size=4]
[/size][/b]
Ready In: 30 minutes
 Yield: 4-6 servings

[b]Ingredients 
[/b]
1 pound extra-firm tofu

2 tablespoons vegetable oil, divided use

1 large clove garlic, peeled and minced

1 1-inch piece fresh gingerroot, peeled, smashed with the side of a heavy knife, and minced

3 teaspoons curry powder

1 14-ounce can coconut milk

1 tablespoon tomato paste
1/2 cup water

1 pound sweet potatoes (2 medium), peeled and diced 

1 cup green peas (frozen is fine)

salt

[b]
[/b]
[b]Directions[/b]
Press the tofu to dry it a bit: wrap it in a clean dish towel, and set a heavy pot on it while you prepare the rest of the ingredients.
Heat one tablespoon of the oil in a wide skillet over medium-low heat and sauté the garlic and ginger for 30 seconds or so, until just fragrant. Stir in the curry powder, then add the coconut milk, tomato paste, and water, and bring to a boil over medium heat, stirring.
Add the sweet potatoes and stir, then cover the pan and cook over low heat, at a gentle simmer, until the sweet potatoes are tender (around 15 minutes).
Meanwhile, heat the remaining tablespoon of oil over medium-high heat in a large nonstick pan and slice the tofu into 3/4-inch cubes. Fry the tofu for 10 minutes, turning it to brown as many sides as possible (don't try to brown them all -- just a few is fine).
Add the tofu and the green peas to the pan of sweet potatoes, and simmer it uncovered for 5 minutes to blend the flavors, cook the peas, and thicken the sauce.
Taste for salt (you may need to add a lot or a little, depending on whether there's salt in your curry powder) and serve with rice.

[jorlyfish]

[b][size=4][color="#008000"]Vegetarian [/color][color="#FF0000"]Korma[/color][color="#008000"]
[/color][/size][/b]
Prep Time: 25 Min Cook Time: 30 Min Ready In: 55 Min
 2 Servings
[b]Ingredients[/b]
2-1/4 teaspoons vegetable oil
1/2 small onion, diced
1/2 teaspoon minced fresh ginger root
2 cloves garlic, minced
1 potato, cubed
2 carrots, cubed
1/2 fresh jalapeno pepper, seeded and sliced
1/2 (4 ounce) can tomato sauce
1 teaspoon salt
2-1/4 teaspoons curry powder
1/2 cup frozen green peas
1/2 cup heavy cream


Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potato, carrots, jalapeno, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes.

[jorlyfish]

[b][size=4][color="#8B0000"]Black Bean, Corn and Turkey Chili[/color][/size][/b]
Prep Time: 5 Min Cook Time: 45 Min Ready In: 50 Min
 3 servings

Ingredients
1-1/2 teaspoons vegetable oil
1/2 pound ground turkey
1/2 large onion, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
3/4 cup and 2 tablespoons chicken broth
1/2 cup chunky salsa
1-1/2 teaspoons sugar
1/2 (15 ounce) can black beans, rinsed and drained
1/2 (16 ounce) can whole kernel corn, drained


Heat the oil in a saucepan over medium-high heat. Add the turkey, onion, chili powder, cumin, oregano, black pepper and garlic powder. Cook until turkey is well browned, stirring frequently to break up meat.
Stir the broth, salsa, sugar, beans and corn into the saucepan. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 minutes. Stir the chili occasionally while cooking.

[Sapphire]

[b][size="5"][color="#ff00ff"]Stuffed Strawberry cups !

[size="3"][color="#000000"][color="#ff8c00"]You need:[/color]
A mellon bawler
Yoplait yogurt - ( because it has very few chunks ) Usually lemmon, strawberry, or orange are the best for this.
Cool whip
Strawberrys
Cake decorator ( a cheap plastic one is fine )
Cake pan or tray to serve it with.
And mabey a pineapple for presentation.

#1 Bawl out the middle of the strawberrys so they are like little cups.
Put them in the fridge to cool and keep their shape.

#2 mix Cool whip and Yogurt together to make a thick Dip of sorts. Usually 50/50 but you want it THICK not runny so it depends on your yogurt.

#3 Put the Yogurt mix in the cake deccorator. Use the smallest frosting attachement.

#4 Start filling the Strawberry cups with the mix.

#5 If you got a Pineapple, Cut the top half of it off ( so it looks like a palm tree )
Place it in the middle of the serving tray for deccoration.

#6 cut pineapple to make "stairs" or Platforms on different levels for your strawberry cups, and place them on the tray.
( this also adds color )

#7 Put strawberry cups randomly around the different levels, Fact them UP or to the side if your cream is thick enough not to fall out.
Do this untill there is no more room left on the serving plate.

#8 Put in FRIDGE - NOT FREEZER - until you are ready to serve them.

MAKES GREAT PARTY SNACKS ! And it looks like you did a lot of work when really..... it's easy. lol !

[/color][/size]
[/color]
[/size][/b]

[jorlyfish]

[b][size=4][color="#556B2F"]Guacammus[/color][/size][/b]
(Guacamole Hummus)

1 avocado, peeled and pitted
1 (15 oz.) can of chickpeas, drained
1/2 cup fresh cilantro, chopped
1/4 cup chopped red onion
3 cloves garlic, peeled and smashed
2 Tbsp. tahini (optional)
1 Tbsp. olive oil
1 lime, juiced
1 tsp. cumin
1/4 tsp. salt (more or less to taste)


Combine all ingredients in a food processor and blend until smooth. Add in a few extra tablespoons of water to thin out the consistency if you’d like.