Recipes... share them

[Metalcrack]

Käsespätzle - German cheesy noodle dish. Think a very grown up mac n cheese.

Ingredients: 1 package of spätzle, small block of gruyère cheese, 1 vidalia onion (or other sweet onion), 1 tablespoon of butter (or margarine/similar amount of oil), salt, pepper.

1 Bring water to a boil for spätzle.
2 Cut as much onion as you like, into rings and sauté in butter. Add salt and pepper to taste while cooking the onions.
3 Spätzle boils very fast, so when it is done, strain, then add to onions. The onions should almost be caramelized (yummy golden color) by now.
4 Careful when adding water covered noodles to any hot oil as it WILL splatter. Stir sparingly while finely grating the cheese.
5 Add cheese. About 1/2 cup per pound of spätzle will do, but add more if you want.
6. After cheese is melted, enjoy! Pick a really good German beer to be a little bit authentic.

I had this while I was over in Germany (Bavaria rules!) on Business. With this meal I also had the best beer I've ever had.... Hacker-Pschorr. Their brewery in Munich was opened before America was commercially found in 1492 (1420's i believe).

This isn't for everyone, but is easy to make, and tastes pretty close to what I had in Germany.

[REPO Man]

White Chocolate Peanut Butter Chip Cookies
Ingredients
* 1 bag white chocolate chips
* 1 bag Reese's-brand peanut butter chips
* 2 1/4 cup flour
* 1 tsp baking soda
* 1 tsp salt
* 1 cup (about 2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 tsp vanilla extract
* 2 large eggs
Directions
1 ) Preheat oven to 350F
2 ) Combine chips in separate bowl and set aside
3 ) Combine flour, baking soda, and salt in small bowl and set aside
4 ) Beat butter, granulate sugar, brown sugar, and vanilla extract in large mixing bowl (I use my mom's KitchenAid) until creamy
5 ) Add eggs, one at a time, beating well after each egg
6 ) Gradually beat in flour mix from step 3
7 ) Stir in chips
8 ) To bake, drop dough by rounded teaspoons onto ungreased baking sheet and bake for 11-13 minutes or until golden brown
9 ) To cool, let stand on sheets for 2 minutes and take out
10 ) Refrigerate uncooked dough in covered container

MAKES 4 1/2 DOZEN

These cookies are ALWAYS a hit. Every time I make them, I get loads of compliments. In fact, when I made some for Christmas, I had to make DOUBLE the dough just to have enough dough. The next day (Christmas Day), I took about 2 dozen cookies over to my grandmother's house. Now, my dad has one brother and FIVE sisters, and they in turn are, for the most part, married and with children. And recently, my cousin and her boyfriend had two children. Basically, my dad's side has about 20-40 people, and those that got a cookie said nothing but good things.

And THAT is why my only regret is making only enough for 4 and a half dozen cookies.

[Hatta]

I still say cooking is fun. You get to watch raw ingredients turn into something delicious at your hands. You get to make a mess and make your SO clean up. Good food makes people happy, and it's really rewarding to have people thank you for such a delicious meal.

So here's my recipe for green chicken enchiladas, guaranteed to impress. I've split it into
parts for simplicity. I usually make 8 enchiladas for 2 people, and there's enough chicken+salsa
to make 8 more later in the week.

CHICKEN

You Need:
3-4 split chicken breasts (bonless work too, but bones have flavor)
1 32oz can low sodium chicken broth
1 white onion
3 cloves garlic
vegetable oil

Sautee onion and garlic in vegetable oil. When onions are limp and translucent, put them in a large pot with the chicken and the broth. Boil for 20 minutes. When done, shred the chicken between 2 forks.

SALSA

You need:
1.5lb tomatillos
6-8 serrano peppers
a blender

Boil the tomatillos and peppers together in a large pot until the tomatillos turn army green and soft. You'll know when they're done. Strain, put in blender, squeeze them down a little and add broth to the top of the tomatillos/serranos. Blend. I think I usually use puree until it's nice and smooth. Pour it in a medium pot and bring to a low simmer.

The smell produced during this process is incredible.

TORTILLAS

You need:
corn tortillas
vegetable oil

Put 0.5-1 inches of oil in a skillet. On low to medium heat, fry the tortillas just until they are not floppy. They should still flex when you bend them, but not fall over when you hold them horizontally. Put them on a paper towl to drain excess oil.

Now that the tortillas are stiff, you're going to rehydrate them in that simmering salsa we made. Just submerge the tortilla in the salsa for a short time. When it's floppy again and not stiff, take it out. It's ready to be filled.

THE WHOLE ENCHILADA

You need:
Cilantro (fresh)
Queso Fresco (a mexican cheese, any brand is fine)

chop the cilantro, and crumble the queso. use half a block for 8 enchiladas. Fill each tortilla with chicken, queso and cilantro. Spoon a little more salsa over each enchilada. Eat, enjoy.

[Ack]

I officially love this thread. Good idea, REPO.

[REPO Man]

Hey, I'm just wondering.

Does anyone have a recipe for a pizza crust made from mashed potatoes? It's just that I love potatoes and while topping my pizza with those fluffy spuds is excellent, I want something better... a crust derived from potatoes.

[KholdStare]

Here's my favorite, receipt......

1xPhone
1xNumber(Preferably a pizza place)
2x 30oz of money

Enjoy.

[Jrecee]

Little pizzas - not very pizza like

Package english muffins
1 jar of old english cheese (usually by the velveeta)
stick of butter
tablespoon of mayo
One pound of bacon



Mix cheese, butter, and mayo in a big bowl. Fry the bacon until crispy. Break the bacon into bits (don't use bacon bits). Add the bacon and mix into the bowl. Split the english muffins. Spread the (very healthy) mixture onto the 12 muffin pieces. Put into the freezer on a baking sheet for about 15 minutes or until they're firm but not brittle. Cut each one into 8 pieces. Then toss them back into the bag to store (in freezer). To cook them, put them in the oven at 375 for about 10 minutes or until heated. Makes 96.

[REPO Man]

Easy Mac Deluxe:

1) Fix two servings of Easy Mac (not the XL stuff).

2) While hot, add 1 big spoonful of Cheez Whiz.

3) Add desired amount of Hot Salt or similar product.

4) OPTIONAL: Add desired amount of Land-o-Lakes-brand Sharp Cheddar flavored powder.

5) Add bacon bits. Basically, as much as you want, though I go for plenty of bacon in each bite.

6) Add crushed Garden Salsa-flavored Sun Chips.

7) Enjoy.

For some reason, it reminds me of tacos, though there's no beef, no veggies, and Sun Chips in lieu of corn tortilla.

[Luke]

Time to take you guys to school. Hopefully Dave and I will have a few good "Recipe Offs", especially in the category of chili.

Stuffed Roasted Tomatoes with prosciutto



Difficulty : Easy

Ingredients:

1 lb. roma tomatoes

1 lb. fresh mozarella cheese

1/2 lb thinly sliced prosciutto

1 TBSP fresh basil, chiffonaded



Directions:

Preheat oven to 350 degrees

Make a small slice length-wise on each tomato, and squeeze out the insides. Insert a chunk of mozarella cheese inside the tomato, and lightly sprinkle with basil. Wrap with a slice of prosciutto, and place cut side up on a cookie sheet. Repeat for each tomato. Cook for a half hour or until tomato is completely roasted and soft.

[Weekend_Warrior]

SWEET LOW-FAT SNACK MIX

*You can make this dry or you can bake it for added flavor*

Ingredients (Dry):
Rice Chex Mix Cereal
Corn Chex Mix Cereal
Wheat Chex Mix Cereal
Honey Nut Chex Mix Cereal
Honey Nut Cheerios Cereal
Baby Cheddar Cheese Goldfish Crackers
Fat Free or Low-Fat Mini Pretzels

Directions: Simply mix all together in a bowl or ziplock bag and you're set!


Ingredients (For Baking): Same as above, plus...
Parkay Margarine Spray or "I Can't Believe It's Not Butter" Spray
Worchestershire Sauce (1 or 2 Cups)
Seasoned Salt (1 tablespoon)
Garlic Powder Seasoning (2 tablespoons)
Onion Powder Seasoning (2 tablespoons)
Non-Stick Baking Sheet or Baking sheet covered with tin-foil and sprayed with Pam or Crisco

Directions: Once you have your dry ingredients mixed together, preheat your oven to 250 degrees. Then pour the Worchestershire sauce into a separate bowl. Now mix in the seasoned salt, garlic powder and onion powder. Next, before you mix your dry ingredients with your sauces and seasonings. Spray your dry ingredients down really well with your butter spray. Get it all covered well so it's all good and buttery. When that's ready, go ahead and dump it all into the bowl with the sauce and seasonings. Stir and mix everything well. Then spread your snack mix onto the baking sheet and put it in the oven. Cook for 40 minutes while stirring about every ten minutes. Most recipes will call for you to bake your ingredients for about an hour but every time I do my snack mix tastes too well done with a bit of a burned taste. So I stick with about 40 minutes. After it's done baking, take it out and pour into a dry bowl or flat area such as laid-out newspaper. Let it cool out for an hour or two and then it's ready to eat or be put away in a ziplock or storage container.

By the way, If you don't care about the fat content... feel free to add mixed nuts, rye chips and sesame sticks into the mix.

Enjoy.