Recipies? Got any?

Hey!

Anyone get any special recipies that you'd like to share!

I need some inspiration for easy, quick and healthy meals :?:

Jen x

ive got some awesome ones at home toffee, when i get home from work ill post them

i can never remember a recipe without looking at the card lol!

Ohhh i love chiken and mushroom paninis, get some paninis, add in cooked diced chicken, mushroom chream sheese and onion, fri inside of panini on grill or frypan first, then add all your ingredients and toast in a sandwhich press, great for lunch or have at dinner with a garden saland! Yummy

Well, last night I made pork adobo. I make it in the crock pot so I always have a ton of liquid leftover, this time I added chicken and cooked a second batch in the same liquid.

1c soy sauce
2 c cider vinegar
1c water
1tb peppercorns
1 bay leaf
2 tb sliced garlic (more or less to taste)
1-2 lbs meat (usually pork but chicken works well too)

Thats the basic recipe. I toss it all in the crockpot and let it cook all day, you can also do it stovetop and the sauce will thicken slightly. Serve with rice.

I love to cook, so I'll have more recipes later. Still deciding what tonight's dinner will be. Maybe homemade mac & cheese.

Hey Myste!
Give us some more of your recipes! It sounds to me like you are a great cook!

oh boy, you asked for it! I *love* to cook.

I'm in the process of (slowly) building a recipe application - when it's up and running I'll let you all know!

Lets see, tonight I made homemade artisan bread, 4 small rolls of it, then split and used 'em as hamburger buns with Gardenburger Portabella mushroom patties. Then to go with it I made what I call "summer stew" -
1 giant tomato (like 4" or 2 smaller) cut into chunks
1 large or 2 small zucchini cut into chunks (not peeled)
1 cup broth (normally I use beef, but had chicken on hand this time)
Italian seasonings
salt to taste

add all ingredients and let simmer on stove until zucchini are tender. Can also be done in crock pot, don't add the zucchini until <2 hours to service or they'll turn to mush. Usually I add ground beef or buffalo, but this is my meatless week.

The artisan bread I made is from "Artisan Bread in 5 Minutes a Day" by Jeff Hertzberg and Zoe Francois. The basic recipe is:
3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tablespoons kosher salt
6 1/2 cups unbleached, all-purpose flour, more for dusting dough (NOT bread flour, you want a medium-protien flour)

Cornmeal.

1. In a large bowl or plastic container, mix yeast and salt into lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.

Yield: 4 loaves.

Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.

Myste hun, can you please come and live at my house?? I will love ya forever......And so will my family, and i promise to do all the cleaning up if you do all the cooking!!! please and ill even add a cherry on top!!! lol
It sounds soooo yummy! again, please?????