Food, food, glorious food!

[cinderella]

Thanks for stopping by, posting, and sharing your menus - I'm sure all the vegans, and non-vegans, out there will appreciate them. I for one am a carnevoir (sp?), and couldn't live without my meat. I am esp fond of pork & bacon, lol.

I love lentil soup, and often make it - from scratch of course. However, I do put in chorizo or some sort of savory sausage. The flavor it imparts to the lentils is phenomenal.

I have heard of lavender-flavored deserts - esp ice cream. I love the scent of lavender, but have never used it or tasted it in cooking. It sounds very romantic and lovely - I would love to try it some day.

Again, thanks for sharing. I hope you will share more of your menus and cooking tips with us.

[genghisfawn]

I absolutely cook for myself and others, not only because I love to cook, but because I have to stick to a gluten-free diet or be chronically ill.

GF is not boring... I can make a lot of what I used to make, but use different ingredients in different proportions.

The other day I made a shepherd's pie... it was such a snap. I don't do recipes, but here are the instructions:

Make mashed potatoes. If you can't, I can't help you.

Heat the oven to 375F (150ish C, gas mark 6).

So take a large onion, chop it fine and soften them in some oil. Throw in a pack of medium-sized pack of ground meat (usually pork or beef) and brown it nicely.

When you drain the beef, save the drippings.

Add some peas, carrots and whatever other vegetable you have dying in the crisper (or some frozen stuff - same difference.)

Put the drippings in a small saucepan and shake up some cold water with cornstarch in a mason jar. Season the drippings well with salt, pepper, a bit of cayenne and bring them to a simmer. Mix in dribs and drabs of the cornstarch water and whisk until you have gravy. Stir the gravy into the meat mix and keep seasoning to taste.

Let the meat mix cool down. Put it in a 9x13" pan and press it all down. Spread the mashed potato overtop and use the tines of a fork to swirl some pretty patterns in it. Bake in the preheated oven for about 30 minutes on the low rack, then broil the top until brown.

[Deborah]

Ooooo I LOVE recipes... reading them, looking at the pictures for them, trying new ones and of course the cooking for my honey <3

[cinderella]

gengisfawn and Deborah - thanks for stopping by and posting. gengis, a special thanks for sharing your Shepherd's Pie recipe - I've been looking for one for a long time now. I will try it soon - and yes, I can make mashed potatoes.

[clay]

I LOVE PEACH AND/OR CHERRY cobblers best!
2 cans pie filling..any flavor
1 stick butter , melted
1 cup flour
1 cup sugar
1 cup milk
Mix flour, sugar, and water together, pour in melted butter. Pour this into a greased 8x8 OR 9x13 pam, greased or sprayed with non stick coating (ie PAM). Add pie filling with a large tablespoon so as to disperse evenly. Cook in a 350 degree oven til top is golden brown and bubbly.

[clay]

Oven 350 for 1 hr.
1 lge. bag Noodles (I use extra large egg yolk noodles)
2 lbs. ground turkey (can use beef or venison)
1 lge. onion chopped up
2 lge. cans crushed tomatoes
2 bags Four Cheese Mexican blend cheeses
1 lge can mushrooms
salt and pepper to taste
1 tsp. cumin
1/2 tsp each: oregano, parsley, and Italian seasoning
Brown seasoned meat, and drain. While meat is browning, add onion and let it get translucent. Just prior to drianing meat, add mushrooms to meat mixture.
Boil noodles in salted water for 2 minutes only. DO NOT overcook as they will finish cooking in the oven.
In a 9x13 pan, greased....
ADD IN LAYERS...
noodles, meat mix, crushed tomatoes, and cheese. Do this til all ingredients are used. TOP layer should be cheeses and I sprinkle with Italian seasoning blend. Place in oven til cheeses are golden brown and bubbling.
This is excellent to be frozen and tastes so good when it is reheated.

[cinderella]

Yummo!! Sounds delish, claybaby. Thanks for sharing. I will try it soon. It's true, these type of dishes always taste better the following day(s) - gives all the flavors time to meld with each other.

Originally Posted by claybaby

Oven 350 for 1 hr.
1 lge. bag Noodles (I use extra large egg yolk noodles)
2 lbs. ground turkey (can use beef or venison)
1 lge. onion chopped up
2 lge. cans crushed tomatoes
2 bags Four Cheese Mexican blend cheeses
1 lge can mushrooms
salt and pepper to taste
1 tsp. cumin
1/2 tsp each: oregano, parsley, and Italian seasoning
Brown seasoned meat, and drain. While meat is browning, add onion and let it get translucent. Just prior to drianing meat, add mushrooms to meat mixture.
Boil noodles in salted water for 2 minutes only. DO NOT overcook as they will finish cooking in the oven.
In a 9x13 pan, greased....
ADD IN LAYERS...
noodles, meat mix, crushed tomatoes, and cheese. Do this til all ingredients are used. TOP layer should be cheeses and I sprinkle with Italian seasoning blend. Place in oven til cheeses are golden brown and bubbling.
This is excellent to be frozen and tastes so good when it is reheated.

[girl_dee]

holy heck! the thread of my dreams!

i love COOKING!!!


Cajun anyone?

[clay]

just saw this....first time back to thread in a while...YVW. Enjoy!!!

Originally Posted by cinderella

Yummo!! Sounds delish, claybaby. Thanks for sharing. I will try it soon. It's true, these type of dishes always taste better the following day(s) - gives all the flavors time to meld with each other.

[Sassy]

... "Food Glorious Food" is the name of my favorite restaurant my home town.

Subscribed

OK, foodies, here's a puzzle for ya... I've been trying to recreate my Grandma's recipe for scalloped potatoes. She was a southern woman who made the best Sunday dinners of my childhood. What I remember of this dish is warm potatoes cooked until tender in a buttery/creamy sauce. Grandma died when I was 20 so I can't ask her what she used to do to those potatoes. And no one in my family makes the recipe, so aunts and cousins just shrug when I ask if they know what she did. I've looked up a lot of recipes online and tried them. But I think most of them are a little over the top. (C'mon ... "Herb de provence?" ... I know that wasn't in my Grandma's spice rack. LOL) So... anyone out there have a simple scalloped potatoes recipe they'd like to share? ... huh? huh? Do ya?

Thanks,
-S

[sylvie]

i sooo wish i got the Food Network, but i don't..=(
i like Curtis Stone, my fave.

Since working through my food addiction & eating disorder, i have grown a love of cooking once again, and it's been years since i've had that.. SO thankful.. Developing a new healthy relationship with food again, one step at a time..

Mr Mtn & i choose a new dish each week to try, after healthying it up first .. We'll both buy the ingredients, and We'll get on Skype, cook together and enjoy the meal together afterwards...♥ It's something i sooo look forward to each week..
We've recently made cabbage rolls, that i just had to make again this week.. froze a bunch, it was my first time trying them..

i've also started a Recipe Collection of Our recipes tried, in a cute lil recipe box with cards - that we'll have in Our home together... & my mother loved the idea so much, that she demanded that We make HER a collection of Our recipes as well.. LOL.

Great thread Carmen.♥ i'll be revisiting!