good food…?

8 comments

1. 

   pinzah on January 29, 2010 at 2:24 am

   I’m making chicken cigars. Saw it on a show
   Ground chicken
   any spices you want to put in it.
   fillo dough.

   Mix the chicken with the spices and put it along the fillo dough edge. Make the chicken into a log and roll it in the fillo dough. Spread a tiny bit of melted butter on the top of it and pop it into the oven (425 degrees) for 12-18 minutes or until cooked.
   Cut it into pieces and enjoy. It rocks with almost any sauce.
   Personally I make my with taco seasonings and serve it with salsa dip.

2. 

   abfabmom1 on January 29, 2010 at 3:17 am

   Here’s one I just saw Paula Dean do…I’ve been dying to try it!

   Sausage Balls:
   1 pound ground sausage
   3 cups baking mix (Bisquick or your choice)
   4 cups grated sharp cheddar
   1/8 tablespoon pepper

   Preheat oven to 375. Spray a baking sheet with cooking spray.

   Combine all ingredients in a glass bowl. Mix well with your fingers. The mixture will be very crumbly.. Form into one-inch balls, squeezing the mixture so it holds together, and rolling it between the palms of your hands.

   Place the balls on the baking sheet. Bake for 18 – 20 minutes, or until golden brown.

   Paula recommended dipping these in a sauce made from 1 cup mayo and 1 tablespoon mustard.

3. 

   Leslie M on January 29, 2010 at 3:39 am

   frozen appetizers(mozzerella sticks, chicken nuggets, jalepeno poppers,and etc) cheese and crackers, chips, or you can pick up a frozen cake or pie or pick up the mix and make your own..does this help any?

4. 

   gramcracker541 on January 29, 2010 at 4:14 am

   Spinach dip with bread cubes is good. Velveta and a jar of salsa with corn chips is good too.

5. 

   libby l on January 29, 2010 at 4:15 am

   TV Hash

   1 box Cheerios
   2 cans peanuts
   1 box Rice Chex
   1 box Wheat Chex
   1 box slim pretzels
   1 lb margarine
   1 1/2 Tbsp Worcestershire sauce
   1 1/2 Tbsp garlic salt
   1 Tbsp celery salt

   Preheat oven to 225. In a saucepan, melt margarine, Worcestershire
   sauce, garlic salt and celery salt. Add the dry ingredients, toss
   and bake for 3 hours, stirring every 20 minutes.

   Chili Con Quese
   (Cream Cheese with Jalapenos)

   2-tbsp butter
   1-large onion, finely chopped
   2-tomatoes, peeled, seeded, and chopped
   8oz-cream cheese
   3/4-cup heavy cream
   1-cup pickled jalapenos
   1/2-tsp salt
   4-slices crispy bacon

   Melt butter in a skillet and cook onion until soft
   Add the tomatoes and cook for 15 minutes over medium heat until sauce thickens
   Add the cream cheese, cream, and jalapeno peppers and stir over low heat until cheese has melted completely
   DO NOT BOIL
   Season with salt
   Pour into serving dish and sprinkle with crumbled bacon
   Use tortilla chips for dippers

   Spicy Oyster Canapés

   1-can (3.67oz) smoked oysters, drained
   4-oz cream cheese, softened
   1-tsp lemon juice
   1-tsp horseradish
   1/2 to 1-tsp Worcestershire sauce
   2-3-drops Tabasco (or to taste)

   With electric mixer, blend oysters and cream cheese
   Add remaining ingredients
   Mix well
   Spread on crackers
   Garnish with sliced pimento stuffed olives, pimento strips or parsley

   Spicy Guacamole

   2-medium avocados
   3-tbsp fresh lime juice
   1-tbsp fresh lemon juice
   3-cloves garlic, finely minced
   1-medium tomato
   4-pickled jalapeno peppers, seeded and minced (optional)
   ½-tsp chilli powder
   2-sprigs fresh coriander, finely chopped (optional)
   1-tsp salt
   ½-tsp freshly ground black pepper

   Peel and pit the avocados
   Mash with a fork until smooth
   DO NOT puree in a blender, the texture won’t be right
   Add the rest of the ingredients and mix well

   Yields about 3-cups

   More Salsa Please
   This recipe is for fresh salsa.
   1-3-jalapeno peppers (depends on your heat tolerance)
   6-medium tomatoes, chopped into 1/4″ chunks
   1-medium red onion, chopped
   3-green onions, chopped
   1/8-cup fresh cilantro, finely chopped
   1-tsp cumin
   1-tsp chili powder
   1/2-tsp oregano
   2-3-tsp fresh minced garlic
   1-8oz can tomato sauce
   1-4.5oz can chopped green chilies
   2-tbsp red wine vinegar

   Mix all ingredients together
   Let sit over night to let the flavours meld
   Serve with tortilla chips, or use as a condiment
   Also is good to mix in meatloaf for some added flavour.

   Sun-Dried Tomato Pizza Fondue

   2-tbsp extra-virgin olive oil
   1-medium onion, chopped
   ½- cup finely chopped sun-dried tomatoes (not packed in oil) or sun-dried tomato salad bits
   1-garlic clove, minced
   ½- tsp dried basil
   ½- tsp dried oregano
   ¼-tsp crushed hot red pepper flakes
   1-cup dry white wine
   ½-oz mozzarella cheese, shredded (about 3 cups)
   4-oz sharp Provolone cheese, shredded
   2-oz freshly grated parmesan cheese
   1-tbsp cornstarch

   For Dipping:
   Crusty French or Italian bread, cut into bite-size cubes with crust
   Focaccia, cut into cubes
   Salami cubes Pepperoni wedges
   Baby artichoke hearts
   Raw red bell pepper slices
   Raw zucchini wedges

   In a medium, heavy-bottomed saucepan, heat the olive oil over medium heat
   Add the onion and cook, stirring often, until translucent, about 4 minutes
   Add the sun-dried tomatoes, garlic, basil, oregano and hot pepper flakes
   Stir until the garlic is fragrant, about 1 minute
   Add the wine and bring to a simmer
   In a medium bowl, toss the cheeses with the cornstarch
   Stir in the cheeses, a handful at a time, into the saucepan, stirring until the first addition is melted before adding another
   Let the fondue come to a bare simmer, but do not boil
   Transfer cheese to a fondue pot and keep warm over a fondue burner
   Serve immediately with the dipping ingredients of your choice
   Makes 6-8 servings.

   Zippy Canapés

   8oz cream cheese, softened
   2-tbsp chopped chives
   1/2-tsp seasoning salt
   1-tbsp finely chopped pimento
   1 roasted garlic
   Small cocktail bread slices

   Mix cream cheese, chives, and seasoning salt well
   Add pimento and mix
   Spread on cocktail bread

6. 

   hippiechick on January 29, 2010 at 4:36 am

   but the real question is: don’t you just LOVE that stupid show? it’s impossible not to get sucked in…

7. 

   smile_with_the_sun on January 29, 2010 at 5:32 am

   Here are a couple recipes:

   Spicy Nachos

   Here’s what you will need to make it:

   * tortilla chips

   * grated cheddar cheese

   * refried beans

   * salsa

   * jalapeño pepper slices

   * microwave-safe bowl

   * butter knife

   * microwave-safe plate

   * can opener

   * oven mitts

   Here’s what you have to do:

   1. You should wash your hands before you start this.

   2. To begin, put the refried beans in a microwave-safe bowl and warm in the microwave for about 45 seconds.

   3. Spread tortilla chips on a microwave-safe plate.

   4. Spread the refried beans on the tortilla chips.

   5. Spread some salsa on top of the chips.

   6. Next, sprinkle shredded cheese over the salsa and refried beans.

   7. If you like spicy food, you can add some small slices of jalapeño pepper for garnish.

   8. Then, microwave everything for about 1 minute, until the cheese melts.

   9. Using oven mitts, remove the plate from microwave. Be careful because the plate might be hot.

   10. Serve your tasty nachos with extra salsa.

   11. Dig in!

   Homemade Salad Dressing and Veggie Parfaits

   Here’s what you will need to make it:

   * 2 1/2 tablespoons olive oil

   * 2 1/2 tablespoons canola oil

   * 3 tablespoons red vinegar

   * 1 teaspoon honey

   * 1/4 teaspoon chopped fresh basil

   * 1/4 teaspoon chopped fresh thyme

   * dash of salt and pepper

   * chopped celery

   * chopped carrots

   * chopped cucumber

   * cherry tomatoes

   * mixing bowl

   * fork

   * clear plastic cup

   Here’s what you have to do:

   1. Parfaits are layered desserts. Salad parfaits are tasty, colorful snacks you can eat anytime.

   2. Be sure to wash your hands and check with a grown-up before you begin.

   3. Pour 2 1/2 tablespoons of olive oil and 2 1/2 tablespoons of canola oil into a mixing bowl.

   4. Slowly dribble 3 tablespoons of red vinegar into the oil and mix with a fork.

   5. Add 1 teaspoon of honey.

   6. Add 1/4 teaspoon of chopped, fresh basil and 1/4 teaspoon of chopped fresh thyme. You can use dried basil and thyme, but add a bit more because dried herbs don’t have as strong a flavor as fresh herbs.

   7. Add a dash of salt and pepper. Use your homemade dressing to dress a yummy veggie parfait, or a regular salad.

   8. To make a veggie parfait, peel and wash some vegetables like celery, carrots, cucumber, and tomato. Then chop them into small pieces. Be sure to check with a grown-up before you do this.

   9. Put a layer of each vegetable into a clear cup.

   10. Pour some of your homemade dressing over the vegetables to add some punch to the crunch.

   Salsa

   Here’s what you will need to make it:

   * two 14-ounce cans of diced, spicy tomatoes

   * 2 ounces diced green chilies

   * 2 cloves of garlic, diced

   * 3/4 cup chopped cilantro — it’s an herb that looks like parsley

   * 1 medium onion, chopped

   * pinch of salt

   * tortilla chips

   * bowl

   * sharp knife

   Here’s what you have to do:

   1. Put all of the ingredients in a bowl and stir around, adding the green chilies to taste. (This is what makes it spicy!)

   2. Now take a chip and dig in!

   Simple Fruit Kabobs

   Here’s what you will need to make it:

   * various fruit (bananas, apples, strawberries, melon, pineapple)

   * bamboo skewers

   * spoon

   * knife for slicing fruit

   * bowls

   Here’s what you have to do:

   1. Slice the fruit into large chunks and put in separate bowls.

   2. Put chunks of the different fruits on a skewer.

   3. Try dipping the skewers in yogurt if you like.

   4. Dig in!

   Lettuce Boats

   Here’s what you will need to make it:

   * large romaine lettuce leaves

   * your favorite salad veggies like chopped carrots, cucumbers, tomatoes, and red peppers

   * croutons

   * your favorite salad dressing

   Here’s what you have to do:

   1. First you need to wash and dry your lettuce really well.

   2. Take your lettuce leaf and drizzle some of your favorite salad dressing down the middle. Thicker dressing, like ranch, works better because it won’t run down your arm when you’re eating your lettuce boat.

   3. Now sprinkle on some of your favorite chopped veggies like carrots, cucumbers, tomatoes, red peppers-whatever you like!

   4. Add a few croutons.

   5. Fold one side of lettuce over the add-ins and then fold the other side over like a salad burrito.

   6. Now your lettuce boat is ready to eat. You’ll need to eat it right away so the croutons don’t get soggy. It can be a little messy so might want to eat it over a plate.

   Hope this helps!!! Have an awesome day!!!!!!!!!!

8. 

   Irina C on January 29, 2010 at 6:19 am

   Sirniki (Russian Cheese Pancakes)
   These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
   1 lb farmer cheese
   2 eggs
   2 tablespoons sugar
   1 teaspoon salt
   1/2 cup flour, plus
   extra flour, for dipping
   2 tablespoons butter, approx
   sour cream or jam, for serving
   3-4 servings

   1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
   2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
   3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
   4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
   5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don’t you hate this incremental downsizing?), and 2 packages will work fine.
   6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.

   Russian Potato and Mushroom Croquettes recipe -
   Cuisine: Russian
   • Ingredients
   7 potatoes, peeled
   5 c water
   1 onion, peeled and chopped
   400 g mushrooms
   1 tsp oil
   1 tbsp water
   1 salt and pepper, to taste
   1 c flour
   1 tbsp oil

   • Method
   Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
   Serve with sour cream and chopped greens.

   Pskovsky Hot Vinegret recipe –
   • Ingredients
   3 ea potatoes
   2 ea carrots
   1 ea turnip
   5 tb canned peas
   Sauce:
   5 tb vegetable broth
   oil
   1 ts flour
   1 ea onion
   3 tb canned mushrooms
   celery and salt to taste
   *Note: If some of the units or abbreviations look unfamiliar to you, click here.

   • Method
   Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
   Sauce:
   Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.

   CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
   Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
   • Ingredients
   What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
   *Note: If some of the units or abbreviations look unfamiliar to you, click here.

   • Method
   What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.

   Meat and Cabbage Pie recipe -
   Cuisine: Russian
   • Ingredients
   Filling:
   1 head of cabbage (small to medium)
   1 onion (medium)
   4 large eggs (hard boiled)
   1 lb (or 500g) ground beef
   Salt
   Other spices

   Crust:
   -If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
   -If you have to make the crust yourself, here are the ingredients for the dough:
   2 1/2 cups of flour
   1 teaspoon of sugar (regular or powedered)
   1 teaspoon of salt
   1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
   1/2 cup of ice cold water
   *Note: If some of the units or abbreviations look unfamiliar to you, click here.

   • Method
   Filling:
   Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

   Crust:
   If you are making your own dough:
   In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

   When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!

   Chrov plav (rice pilaf with dried fruit and nuts) recipe -
   Cuisine: Caucasian
   • Ingredients
   1 cup of long-grain unconverted white rice
   2 tablespoons of currants
   4 medium prunes, pitted and cut lengthwise into narrow strips
   4 tablespoons of butter
   1/2 cup of dried apricots, cut into narrow strips
   1/4 cup of finely chopped blanched almonds
   1 tablespoon of honey

   *Note: If some of the units or abbreviations look unfamiliar to you, click here.

   • Method
   1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
   2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.