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    Thread: The original recipe thread

    1. Senior Member Metallitubby's Avatar
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      12-01-2005 07:55 PM #141
      Nickname "Slop"

      Hormel Chili w/ No beans
      1/2 cup ( or whatever ) of sourcream
      alot of hotsauce ( preferably Rooster sauce )

      eat w/ chips or like soup


    2. Member antarchitect's Avatar
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      01-03-2006 03:53 PM #142
      Vegan Waffles

      1 cup rolled oat flakes (quaker oats but not the quick cook kind)
      1/2 cup flour (any white,wheat,spelt, etc.)
      1 1/4 cup soy milk
      1 tbsp olive oil
      2 tsp maple syrup
      1/4 tsp salt
      1/2 tsp baking powder

      In a food processor, grind the oat flakes until coarse.
      Add all remaining ingredients and blend until smooth
      Spoon into a well oiled, hot waffle iron.
      Makes 2 large Belgian style waffles and probably about 4 smaller square waffles

      We added chopped pecans and they turned out incredible.


    3. 01-11-2006 06:05 AM #143
      LOL! quality

    4. Member vdub_shawty's Avatar
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      02-04-2006 12:59 PM #144
      anyone have an white macadamen *sp* nut cookie recipes??

    5. Member chrisj428's Avatar
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      03-16-2006 01:13 PM #145
      Quote, originally posted by DgenR8 »
      -Ocra according to taste. I used frozen and it vanished. Fresh would be better. Chopped

      I could only find canned Orca. Will that work?

      --Chris

    6. 03-22-2006 12:31 PM #146
      Quote, originally posted by chrisj428 »

      I could only find canned Orca. Will that work?

      That is Whale Curry!


    7. Member Burnz's Avatar
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      04-13-2006 02:58 PM #147
      Power Cookies
      Mix this combination of dry ingredients:

      1/4 Cup Whole Wheat Flour or Rye Flour
      1/2 Cup Oats
      1/2 Cup Chocolate Whey Protein Powder
      1/4 cup ground flax seed
      2 tbsp Cocoa Powder
      1 tbsp Baking Powder
      1 tsp salt


      Mix the following in a seperate bowl:

      1 egg
      1/2 cup soy milk
      1 tbsp olive oil
      1 tbsp vanilla extract (or 2 if you get the el cheapo stuff)


      Add the fluid combination to dry bowl, and mix. (if it is too dry and way too hard to mix, you can soften it up by adding more soy milk as needed)


      Then add the following and mix it all in well:

      2 tbsp molasses
      2 tbsp honey
      1/2 cup peanut butter
      1/2 cup dry-roast peanuts (crushed if you'd like)
      1/2 cup mix nuts crushed up (soy nuts, crushed walnuts, sliced almonds crushed up etc)
      1/2 cup dried fruit (raisins, currants, dates)
      1/4 cup mini chocolate chips


      bake in blobs cookie size @ 350 for 10 minutes.

      Then remove, and let cool, and freeze for eating whenever you need! They're great frozen (and to a slightly lesser degree thawed)
      Lots of long lasting energy - and they're very very good for you!


    8. 05-07-2006 06:17 PM #148
      This way of making home made alfredo for fettuccini is not the normal way, but I find its makes better alfredo than some restaurants:


      1 1/2 cups heavy cream
      2 tablespoons unsalted butter
      1/2 teaspon Table salt
      1/2 teaspoon ground black pepper
      9 ounces fresh fettuccine
      1 1/2 ounces Parmesan cheese , grated (about 3/4 cup)
      1/8 teaspoon fresh grated nutmeg (optional)

      1. Bring water to boil, throw in pasta when boiling. Cook pasta just shy of all dente, and reserve a 1/4 cup of water before draining.

      2. While the water comes to boil, in another saucepan, take 1 cup of cream, the butter, and bring to simmer over medium heat. Reduce heat to low, and simmer for about 12-15 minutes, until it reduced to about 2/3 cup.

      3. Off heat, add the 1/2 cup of cream, salt, and pepper to the sauce. Return the cream mixture to a simmer over medium high heat, then reduce to low heat.

      4) Add in pasta, cheese and nutmeg to the cream mixture. Cook over the low heat, tossing the pasta to combine and coat the pasta. Cook until the cheese is melted and the pasta is all dente, approx. 1 to 2 minutes. Add in the reserved 1/4 cup of pasta water. The sauce will look really thin, keep it on the low heat until it thickens, tossing the pasta so it doesnt burn.

      5) Serve into WARM serving bowls, then serve immediately. If you put the pasta in to cold bowls, the sauce will congeal and not keep creamy.

      I find that this fettuccini does not reheat well (the sauce congeals) so I always just make enough for company. Enjoy


    9. Member
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      05-17-2006 11:22 AM #149
      for anyone sick of dry, hard meatballs

      1 lb ground chicken
      1 lb ground turkey
      1/4 bread crumbs
      1 box of matzo ball soup (very important that it's the soup mix)
      2-3 crushed/minced garlic
      1 egg
      dash of parsely
      DO not add salt, it'll be seasoned perfectly with the matzo ball soup mix

      combine all ingredients into a large bowl, mix thoroughly with hands until the mixture is all mixed evenly. place in the fridge for 2 hrs. this is also important to let everything soak in.

      form into balls, brown with olive oil in a large skillet.

      i swear these are the best meatballs you'll ever have


    10. Member antarchitect's Avatar
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      06-15-2006 04:06 PM #150
      Moroccan Chermoula Tempeh(vegan)

      1/2 cup extra virgin olive oil
      1/2 cup water or vegetable stock
      4 T fresh squeezed lemon juice
      2 tsp. paprika
      2 tsp. ground cumin
      1/2 tsp. chili powder
      2 1/2 tsp. sea salt
      4 garlic cloves, crushed
      1 lb original soy tempeh, cut into 1 inch cubes

      Preheat oven to 350 degrees
      Combine everything except for the tempeh in a medium bowl and whisk well. Place tempeh cubes in a 9" baking pan and pour Chermoula sauce over it. Cover with tin foil and bake for 40 minutes. Uncover and bake for an additional 10 minutes, until browned.
      Serve over rice (see below)

      Basmati Rice

      1 cup rice
      1 1/2 cups vegetable stock
      1/4 tsp. sea salt
      1 tsp. olive oil

      Wash rice 6 or 7 times (until water runs clear). Combine all ingredients in medium saucepan. Bring to a boil on med-high heat. Stir and cover. Reduce heat to med-low and simmer for approx 16 minutes. Remove from heat and place a paper towel over the pot and cover with lid. Allow to sit for an additional 10 minutes.

      Enjoy


      Modified by antarchitect at 4:16 PM 6-15-2006


    11. Member THE KILLER RABBIT's Avatar
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      07-11-2006 06:44 PM #151
      zach's cajun chicken comes out as a sweet and spicy cajun dish serving 1 hungry man

      total cook time 30-40 minutes

      ingrediants
      7-9 ounce boneless skinless chicken breasts
      2 cloves fresh garlic
      1/4 of a fresh red bell pepper
      1/8 of a medium sized fresh onion
      black pepper
      bourbon chicken sauce
      tobasco sauce
      1 cup rice

      start with the rice. make it as usual, bringing rice to a boil and then puttin on low for 20 minutes.

      take thawed chicken and dice up into bite sized pieces,

      throw into a mixing bowl.

      as for the onion and the bell pepper you just have to eye ball it out, you dnt want to over power the main dish, if it were to be measued out i would say it would end up being about 2-3 table spoons of WELL minced onion, and onther 2-3 table spoons of WELL minced pepper. also finley mince two cloves of garlic.

      add to mixing bowl

      add tabasco sauce to taste, i add about 1-2 teaspoons spoons.
      add groud black pepper. to taste

      now here is the tricky part the bourbon sauce. add about 1/4 cup. depending on the thickness of your sauce you want to end up with the sauce covering all the chicken AND have a decent sized amount still left in the bottom for the chicken to actual cook in.

      mix up throughly

      preheat skilet to med high and cook mixing regularly for about 6-7 minutes after that turn heat down to med and let it reduce for another 3-4 minutes.

      check chicken to make sure its cooked through, if it is throw rice on a large plate and serve chicken ontop.

      serve with your favorite beer!

      let me know if you endup using my personal recipe and what changes you made. once again eyeballing is key to this.





      Modified by my merc 4 at 6:46 PM 7-11-2006


    12. 07-18-2006 10:37 AM #152
      Don't think i could eat the whale.

    13. Member geofftii2002's Avatar
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      07-22-2006 10:52 AM #153
      Here's one from last night. Can be pretty flexible and you can use chicken or shrimp... whatever you like. Most of my measurements are eyeballs since I made this on the fly last night... but you'll get the picture. It's really good if you love basil like I do, and it has a great bite from the garlic and the pepper flakes. Hope you like it!

      I call it "So good I had to write it down Chicken":

      2 Chicken breasts skinless and boneless

      1/4C Extra virgin olive oil

      1 Handfull of FRESH basil

      2 cloves of garlic

      1/2t red pepper flakes (a few shakes to suit your taste)

      1/2t oregano (a few dashes)

      Salt & pepper

      Cooked pasta, pref. Linguine or Fettuccine. I suppose angel hair would be good too. Enough for two servings.


      Lightly salt your pasta water and cook according to the type you have.
      Heat a skillet over medium heat, add enough of the olive oil to coat the pan. Salt and pepper chicken breasts and sautee until nicely browned in oil. Approx 10 minutes.
      While chicken is cooking, finely chop garlic and chop fresh basil coarsely.

      When chicken is done, remove pan from heat (allow it to cool slightly) and place chicken aside. Return pan to low heat, add garlic and remaining olive oil. Sweat garlic enough to infuse oil. Add red pepper flakes and oregano.

      Drain pasta (don't rinse it!) and put in bowl or serving platter. Sprinkle chopped basil liberally over the top. Drizzle hot oil and garlic mixture over the top, add sliced up chicken breasts and toss- allowing basil to wilt slightly. Serve with freshly grated romano or parmagiano cheese and a good Pino Grigio.

      Enjoy!

      Classicmotoringllc.com - my new brokerage and consulting business based out of a lavishly converted first floor bedroom in Allentown, PA. I am always looking for quality enthusiast cars to consign, research projects or consultation opportunities. Keep an eye on my page as you can see my blabberings about cars and other such junk in the blog section!

    14. Member jodstr2's Avatar
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      08-22-2006 11:49 AM #154
      bread pudding
      (my mom's recipe)
      makes 9x13 pan size
      serve warm or cold

      1 (16 oz) loaf of white bread, dry (left out for a day)
      6 eggs, well-beaten in large mixing bowl
      6 C 2% milk
      1 1/2 C regular granulated sugar
      1/2 C butter, melted
      1/4 C rum of your choice
      1 t cinnamon
      1/4 t nutmeg
      1/4 C raisins and/or dried cranberries
      handful of Ghirardelli 60% cacao chocolate chips

      -grease 9 X 13 baking pan
      -tear bread into 1" pieces into pan
      -add raisins or cranberries, toss
      -add choc chips, toss
      -add sugar, milk, rum, melted butter, and spices to eggs
      -beat until well-blended
      -pour mixture over bread, making sure raisins and chips are not on top, as they will scorch in baking
      -soak bread thoroughly with milk mixture (press down on the surface, with the back of a big spoon, to assure the bread is soaked through)
      -line oven with foil as liquids may overflow during baking
      -bake at 350 for 1 hour 10 minutes
      -it will deflate a bit upon removal from oven
      -if serving cold or storing, wait til it cools before covering tightly and putting in fridge.


    15. 08-25-2006 06:29 PM #155
      Quote, originally posted by Cooper »
      24-Hour Slaw

      (from Best of the Best New York Cookbook)


      “Do not serve until the next day.” This will keep for at least two weeks!

      1 medium head cabbage
      1 small onion, chopped fine
      1 green pepper, chopped
      1 carrot shredded
      ½ cup sugar

      Combine cabbage with onion, green pepper, and carrot. Sprinkle ½ cup sugar over top of mixed ingredients


      DRESSING:
      1 cup vinegar
      ½ cup oil
      1 tsp. salt
      1 cup sugar
      1 tsp. prepared mustard
      1 tsp. celery salt
      1/8 tsp pepper

      Combine ingredients and boil 3 minutes. Add to cabbage mixture. Refrigerate 24 hours, then serve.


      Thankyou so much I've been looking for a good cole slaw!!


    16. 08-25-2006 06:41 PM #156
      DIP
      1 can of Refried Beans
      1lb of ground hamburger
      1 pint of sour cream
      1 cup guacamole(optional)
      1/4 cup of diced onions

      Brown hamburger in a pan, drain grease. saute onions. In a glass dish Layer Beans then burger and onions. then spread sour cream. Drop on some guacamole.

      Also some cheese if you want to.


    17. Member GtiGirl's Avatar
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      09-16-2006 10:46 AM #157
      Ingredients:

      1 Cup Miracle Whip
      3 Eggs
      3/4 cup Sugar
      1/4 Cup Vinegar (add more if you like)
      1 Cup Water
      1 TBS. Flour
      1/2 tsp. Salt
      1/2 tsp. Pepper
      1 1/2 TBS. Mustard (Dry or Wet)

      Mix:
      sugar, Flour, mustard, salt, pepper, water,eggs, and vinegar. Until think (med heat)

      then turn to low heat and add miracle whip.

      you can add anything you want to it (pickles, celery, carrots)


      walla your done!


    18. 09-18-2006 03:35 PM #158
      Best NYC Pizza Recipe - see recipe here.



    19. Member 20VTGuy's Avatar
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      09-23-2006 12:39 AM #159
      StrawBan Smoothie Turbo

      1 Banana -Use one at the peak of its ripeness. This is where its covered in black spots. If its not, it will taste blander and bit sour.

      About 6 Frozen Strawberrys - Use frozen ones only as they are flash frozen at their ripest. Fresh ones may or may not be ripe enough and can make it sour. Also frozen ones act like ice but without watering down the smoothie like ice cubes would.

      About 1/2 cup of water - Use spring water as tap water may have a high metal content and your smoothie could take on a metallic taste.

      About a 1/2 cup of Apple Juice - Motts Natural preferred.

      1 Tablespoon Vanilla Yogurt - Danon Natural Vanilla preferred. Nothing with sugar substitutes like Aspartame since they give off an aftertaste. Hey if ya gonna enjoy a smoothie a bit more sugar ain't gonna kill ya.

      You don't need to but I also add half scoop of Jay Robb Vanilla whey protein powder which is healthy and really helps give it real creamy milkshake like texture.

      Now just blend in blender until smooth. Depending on the size of the banana and strawberrys, consistency may vary. You may also want to add a bit more or less of the water or apple juice to produce the right consistency. I like mine almost like a Wendys Frosty but a bit looser so I can still drink it out of the glass rather than having to use a spoon. Just try it different ways until you find out what works for ya.

      It should make between 16 and 20oz based on the recipe but it will vary.


      Modified by 20VTGuy at 12:41 AM 9-23-2006


    20. Member
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      10-23-2006 09:22 PM #160
      Quote, originally posted by vwSYDvw »
      for the season:

      Apple Cider Pork Chops
      Ingredients:

      3 tablespoons flour
      1/2 teaspoon fresh black pepper
      1/4 teaspoon salt
      4 boneless pork loin chops
      2 teaspoons vegetable oil
      1 cup apple cider
      1 1/2 tablespoons cider vinegar
      1 teaspoon lemon zest
      2 medium tart apples--peeled and sliced

      Directions:

      In a large sealable plastic bag, combine the flour, half the pepper, and the salt. One at a time add the pork chops and shake to coat.
      Heat the oil in a large nonstick skillet. Saute the pork until lightly browned, one to two minutes on each side. Reduce the heat and add the cider. Simmer, covered, until the pork is cooked through and tender, about 15 to 20 minutes. Transfer the pork to a platter and keep warm.
      Add the vinegar, apple slices, and lemon zest to the pan juices and bring to a boil. Cook, stirring occasionally until slightly thickened, about 5 minutes. Season with the remaining pepper and spoon the sauce and apple slices over the pork before serving.


      Just made these this weekend. They were excellent. Would be also good with some cinnemon on the apples. Thanks for the recipe.
      Diesel-Dub Club #15

    21. Member VdubGoddess's Avatar
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      11-01-2006 10:15 AM #161
      Spaghetti Al Carbonara

      1 package of Thin spag. noodles
      1/2 pancetta
      1 tsp minced garlic
      1 tbspn pepper
      2 tbspn Olive Oil
      2 Eggs (1 yolk)
      1/4 milk
      grated parm.

      Mix eggs, milk, pepper in a bowl

      boil noodles to perferred liking

      saute pancetta with garlic and olive oil until lighty crisp. when noodles are cooked to liking
      drain and put in pan with pancetta and garlic. add the egg mixture and cook until egg is done and then serve with some italian bread and sprinkle with parm. cheese.

      Brewtus
      Forever you will be missed.
      Nov 26, 2004 - Feb 20, 2009

    22. 01-07-2007 09:29 AM #162
      Grape Jelly Meatballs (yum yum!!)

      Meatballs (your standard meatball recipe)

      1 pound ground beef
      1/2 cup fine dry breadcrumbs
      1/3 cup onion -- minced
      1/4 cup milk
      1 egg -- beaten
      1 tablespoon fresh parsley -- minced
      1 teaspoon salt
      1/2 teaspoon black pepper
      2 tablespoons Worcestershire sauce
      1/4 cup Crisco vegetable shortening -- to brown meatballs (I dont' use it)

      Combine the first 9 ingredients, mixing well. Shape into 3/4" to 1" meatballs. Cook in medium heat for 10-15 minutes or until browned (you'll see). Cool meatballs by draining on paper towels. Discard grease.


      Sauce (the good part)

      1 12oz bottle chili sauce
      1 10oz jar grape jelly (I use less, and add later as needed)
      Meatballs

      Sauce Directions

      Combine chili sauce and grape jelly in a medium saucepan; stir well until jelly is compeletly melted. Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally (you may simmer longer, it softens the meatballs and distributes flavour).
      Serve hot meatballs with toothpicks. Keep warm in crock pot or electric warmer.

      Makes about 4 to 5 dozen meatballs, depending on size.

      I didn't want to type this out so cut and pasted it from the net and edited with my comments but it's really good and too easy to make. The only way to screw it up is to use too much grape jelly in the sauce.

      Eat until you're sick of sweet and sour meat (or share with guests)


    23. Member tobin_bass's Avatar
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      02-01-2007 09:58 PM #163
      what kind od chili sauce just the amercian chili sauce or sriracha?
      or something diffrent?

    24. 02-20-2007 09:49 PM #164
      Ive only ever used Heinz or even the runny store brand. In fact Ive never even heard of sriracha. Is it contagious?

    25. 03-23-2007 09:43 PM #165
      Beef and Potatoes of Awesomeness

      this is my variation of the famous Japanese mom dish.

      1 lb. potatoes, cut into large cubes or slices
      1/3 lb. beef, thinly sliced
      2/3 lb. yellow onions, sliced
      1 tablespoon vegetable oil (I used sesame oil mmm!)
      1 cup water
      3 tablespoons or more soy sauce (to taste)
      3 tablespoons or more brown sugar (to taste)
      2 tablespoons sake or white wine
      Cooking time: 40 minutes

      Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.

      I want the dish dry so I only put in 1 cup of water. If you want some stew like consistency then just add 1/2 cup more water.

      Servings: 4

      Enjoy!


    26. Moderator Oliver@triplezoom's Avatar
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      03-26-2007 02:32 PM #166
      Sliced Baked Potatoes

      This is an extremely simple recipe but it is still delicious.

      - Turn oven on to 375°
      - Grease up a cookie sheet
      - Slice potatoes and place on cookie sheet
      - Throw some salt, pepper, and paprika on them
      - Bake until they are done. Adjust based on how crispy you want them.

      You can of course throw some other spices on there, or substitute the paprika for something else.


    27. 04-25-2007 04:09 PM #167
      Ham Sandwich

      -Ham
      _bread
      -mayo

      Slop alltogether and enjoi!!!!!!!!!!!


    28. Member Henni's Avatar
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      05-15-2007 04:05 PM #168
      Bacon Swiss Dip.

      (Not my own, but got it from the Food Network.)

      This recipe is awsome!! Very bad for you but really good! LMK what you think.


      8 slices center cut bacon, chopped
      8 ounces softened cream cheese
      1/2 cup mayonnaise
      2 rounded teaspoons prepared Dijon style mustard
      1 1/2 cups shredded Swiss cheese, available on dairy aisle
      3 scallions, chopped
      1/2 cup smoked almonds, coarsely chopped
      Baby carrots and a selection of spiced flat breads, cocktail sized pumpernickel or rye breads, or sliced whole grain baguettes, for dipping


      Preheat oven to 400 degrees F.
      Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.

      In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.

      Yield: 6 servings

      Variation: Swiss and Bacon Dip with Horseradish - Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.


      Quote Originally Posted by Mikedav
      Gee Whiz electric car. Hateful pile of turd which should be banished from humanity for eternity.)

    29. Banned
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      05-16-2007 02:37 AM #169
      this is my first time ever making something from "scratch" for a meal. its rather simple, so amounts, cook times, ingrediants, etc, are negotiable.

      i was drunk on spring break and thought of this:

      Taco Pasta

      1 lb box of Linguini noodles
      1 lb 96% lean ground beef
      1 jalapeno
      1 packet taco seasoning
      1 jar Pace Picante Medium
      1 bottle Pace Taco sauce
      1 bag Kraft Mexican shredded cheese
      1 bag lettuce

      start by browing the beef in a pan with some sliced onions. once the meat is browned, add the taco seasoning(dump the seasoning in then fill the packet with water and dump that in) and jalapeno(diced). let that cook until most of the juice is cooked away. in the meantime, start boiling water for the noodles. once brought to a boil, toss as many noodles in for the serving(i did about half the box - ate most for dinner, but had some leftover). let them boil to your preferred tenderness. back to the meat. after most of the juice in the meat has cooked away, add the 1 jar Pace Picante Medium to the meat and about a 1/4-1/2 of the Pace Tace sauce. mix that all together. plate the noodles and dump on desired amount of meat sauce. add Kraft Mexican shredded cheese to the top and shredded lettuce to the top(i cut the lettuce into small shreds before).

      of course fresh ingrediants would have been better, but i got off work early and thought i would try this out tonight. also, some tips to make it better would be great. for instance, later i thought maybe instead of Linguini noodles, perhaps bow-tie noodles would have been better. i also think fresh cilantro would have been good, but alas, i had none. either way, im open for idears to make it better/healthier/fresher, whatever. really, not too bad of a dinner for a drunk idea. oh yeah, i ate this with a glass of milk, but im sure a nice cold corona(or other mexican beer) would be good too.




      Modified by n0rdicalex at 12:54 PM 5-18-2007


    30. Member ginster_gtivr6's Avatar
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      06-08-2007 01:36 PM #170
      Quote, originally posted by xxGLIxx »
      Ham Sandwich

      -Ham
      _bread
      -mayo

      Slop alltogether and enjoi!!!!!!!!!!!


    31. 06-23-2007 03:05 AM #171
      I'll give my recipe for my Staple Pasta. Named because it is a staple in our diet based on ease, health etc.

      Ingredients:
      1 LB Wheat pasta
      1 jar of your favorite pasta sauce
      crushed garlic
      1 onion
      crushed red pepper
      extra virgin olive oil
      1 can red kydney beans
      1/3 cup of red wine

      Step 1 - Boil Water for pasta, when boiling throw the pasta in for 11 minutes or so.
      Step 2 - Chop onion, clean red kydney beans in water.
      Step 3 - pour a decent amount of evoo into sauce pan, bring it up with medium heat. add chopped onion, 1 tbsp of crushed garlic, crused red pepper. cook until garlic and onion brown.
      Step 3 -Add red kydney beans, Jar of sauce and the Red wine to the Pan.

      THat's it. 10 minutes stirring occasionaly and you have a pretty delicous and pretty healthy pasta dish.



    32. Member
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      06-25-2007 11:49 AM #172
      Quote, originally posted by wolfsburg2 »
      I'll give my recipe for my Staple Pasta. Named because it is a staple in our diet based on ease, health etc.

      Ingredients:
      1 LB Wheat pasta
      1 jar of your favorite pasta sauce
      crushed garlic
      1 onion
      crushed red pepper
      extra virgin olive oil
      1 can red kydney beans
      1/3 cup of red wine

      Step 1 - Boil Water for pasta, when boiling throw the pasta in for 11 minutes or so.
      Step 2 - Chop onion, clean red kydney beans in water.
      Step 3 - pour a decent amount of evoo into sauce pan, bring it up with medium heat. add chopped onion, 1 tbsp of crushed garlic, crused red pepper. cook until garlic and onion brown.
      Step 3 -Add red kydney beans, Jar of sauce and the Red wine to the Pan.

      THat's it. 10 minutes stirring occasionaly and you have a pretty delicous and pretty healthy pasta dish.


      Don't forget to throw a tbsp or two into the boiling water with the noodles... prevent them from sticking together.

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    33. 07-09-2007 12:43 AM #173
      the best stuffed mushrooms EVAR!!!1!!1!

      10-12 White Cap Mushrooms
      3/4 White Mushrooms(chopped)
      Jimmy Dean Hot Sausage(half of package)
      1 or 2 cloves of garlic(finely chopped)
      1 cup of ground crutons
      1/2 stick of butter
      1 cup of grated cheese( your choice)
      lemon juice
      olive oil
      desired seasoning items(lemon pepper or herb)

      Pre heat oven to 400.
      hollow out white caps with spoon.
      sprinkle lemon juice on caps.
      place hollow side up in baking pan lightly coated in olive oil.

      cook sausage and garlic in pan with butter.
      add desired seasoning and cheese during the last minute.

      mix in bowl:
      sasage
      garlic
      cheese
      chopped mushrooms
      crutons
      olive oil
      and splash of lemon juice

      Stuff the mushrooms
      place in oven
      cook for ten minutes
      remove from oven
      cover with cheese
      enjoy!


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      08-02-2007 08:48 AM #174
      Meatballs.

      3/4 cup fresh breadcrumbs
      6 tablespoons whole milk
      2 tablespoons extra-virgin olive oil
      3/4 cup extra-virgin olive oil
      1 1/2 medium onions, finely chopped
      6 garlic cloves, finely chopped
      1 1/2 lbs ground beef, preferably chuck
      1 1/2 lbs ground pork
      3 large eggs
      3 large egg yolks
      3 tablespoons finely chopped fresh flat-leaf parsley
      3 tablespoons finely chopped fresh oregano
      1 1/2 cups freshly grated parmesan cheese
      coarse salt
      fresh ground black pepper

      1. Preheat oven to 350°. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.

      2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.

      3. Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined. Moisten hands with water, and roll meat mixture into 3-inch meatballs. Place on a baking sheet.

      4. Heat 1/4 cup of oil in a large skillet over medium heat. Working in batches, add meatballs, and brown on all sides, about 5 minutes. Finish cooking in sauce (see *), or transfer to a baking sheet fitted with a rack to drain. Bake until cooked through, 12 to 15 minutes.


      *I typically make a simple sauce from diced tomatoes, fresh basil, white wine, onion, garlic, S&P.

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    35. Member tobin_bass's Avatar
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      08-10-2007 10:21 AM #175
      Quote, originally posted by Preppy »

      Don't forget to throw a tbsp or two into the boiling water with the noodles... prevent them from sticking together.

      the best way to stop pasta from sticking is to add oil just after its cooled

      i do put oin in the water but thats to keep it from boiling over


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