Meatloaf

Meatloaf
From: Most Creative User Name Ever

2 beaten eggs
3/4 cup milk
2/3 cup Italian style bread crumbs
1 tsp Onion powder
1 tbsp parsley
1 tsp salt
1/2 tsp sage
2 tbsp brown sugar
1 tsp dry mustard
1/8 tsp pepper
Bacon Salt (optional)
1/4 cup ketchup
2 pounds ground turkey (could use beef)

Mix eggs, milk, and ketchup. Stir in bread crumbs, onion powder, parsley, salt, sage, brown sugar, dry mustard, and pepper. Sprinkle bacon a nice layer of Bacon salt on top. Mix in ground turkey and mix well. Makes 2 loaves. I use bread pans to bake them in. Bake at 350 for about 60 minutes. Let stand 10 minutes before serving.

Healthy Chicken Parmesan

Healthy Chicken Parmesan
From: Most Creative User Name Ever

Sauce:
2 tbsp extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
1 can (28 oz) crushed tomatoes (could also use diced)
½ tsp basil
½ tsp oregano
Salt
Pepper

Put 2 tbsp olive oil in pan on medium heat. When the oil is hot, add the onion, garlic, and bay leaf. Cook until the onion starts to soften and becomes translucent. Add the tomatoes, basil, and oregano. Cook stirring occasionally until the sauce starts to thicken, about 10 minutes. Season with salt and pepper. Cover and simmer on low heat while you prep the chicken.

Chicken:
¼ cup all-purpose flour
2 egg whites
¾ cup Italian flavored bread crumbs
2 tbsp parmesan cheese (plus some for tops of chicken later)
4 boneless skinless chicken breasts
Mozzarella cheese for tops of chicken

Preheat oven to 400, spray cookie sheet with non-stick cooking spray.

In a shallow bowl, beat the egg whites. Put flour on a piece of wax paper. On another piece of wax paper mix the bread crumbs with 2 tbsp parmesan and season with salt and paper.

Lightly dredge the chicken in flour, then dip in the egg whites, then dredge in the bread crumb mixture and place on pan. Spray the top of each chicken breast lightly with cooking spray.

Bake the chicken until golden brown, anywhere from 8-15 minutes. All depends on thickness of chicken breasts. Check to ensure that the chicken is done. Once done, add the mozzarella cheese and some parmesan cheese to the tops and put back into oven until melted.

Serve with sauce over chicken. Don’t forget to remove the bay leaf from the sauce!

Chicken Merlot with Mushrooms

Chicken Merlot with Mushrooms
From: Dolores Reborn

I served it with buttered noodles and broccoli/corn medley.

8 oz mushrooms, sliced
1 onion, chopped
3 cloves garlic, minced
2 lbs boneless skinless chicken (I used thighs and breasts together)
1 6 oz can tomato paste
3/4 c chicken stock
1/4 cup Merlot (or other red wine, or more chicken stock)
2 tablespoons quick-cooking tapioca (this was interesting - it thickened the sauce quite nicely)
2 teaspoons sugar
2 teaspoons dried basil
salt and pepper

Place the mushrooms, onions and garlic in the slow cooker. Top with chicken pieces. In a bowl, combine remaining ingredients. Pour over the chicken. Cook 5-6 hours on low. (I'm sure it would be fine if cooked longer.)

Teriyaki marinade

Teriyaki marinade
From: FairyChatMom

1/2 cup soy sauce
1/3 cup red wine vinegar
1 teaspoon garlic powder
2 tsp sugar or equivalent artificial sweetener
1/2 teaspoon ground ginger

Shake it all together. It's good on chicken, pork, shrimp, heck, all kinds of things. Best when marinated overnight.

If you make a bigger batch, it keeps a loooooong time in the fridge.

Mexican lasagna (aka tortilla stack)

Mexican lasagna (aka tortilla stack)
From: Dottygumdrop

Brown 1lb of ground beef with 1 chopped onion and some garlic (if you like). Stir in a small tin (about 2-3oz) of tomato paste and 1 large jar of salsa (as spicy as you like it). Allow to simmer for a while for the flavours to blend and get all comfy together and for the sauce to reduce and thicken.

Take an 8" spring-form tin and grease lightly with spray-oil (Pam?). Place a tortilla of your choice (corn, flour, whatever you fancy) in the bottom and sprinkle a little (or a lot - it's your ass!) shredded cheddar cheese on top. Top with a third of the beef salsa mix, then some shredded/chopped spinach leaves (if you use frozen spinach, you will need to squeeze the excess water out of the defrosted spinach mess). Place another tortilla on top and repeat until you run out of beef mix. Top the lot with one more tortilla (that should be about 4 total, unless I'm completely useless) and sprinkle generous amounts of cheese over it. Place some greaseproof paper on top and press the whole thing down with your hand. For best results, place a small plate on top, weigh it down with a can of something heavy and place it in the fridge for 30 minutes.

Cook the sucker in a 355F (180C) oven for about 30-40 minutes (you should remove the can, plate and greaseproof paper first! ). You can let it brown under the broiler for a nice finish! Let it rest for five minutes, then remove from the tin (hence the spring-form, otherwise you get a big mess) and slice into big wedges! Serve with guacamole and sour cream!!! Nom nom nom!!!

sturmhauke's "Goddammit, I need some chili!" recipe

sturmhauke's "Goddammit, I need some chili!" recipe
From: sturmhauke

1 large onion, chopped
2 cloves garlic, minced
some oil
1 lb. ground beef
1 14 1/2 oz. can diced tomatoes
1 16 oz. can tomato sauce
1 16 oz. can kidney beans, drained

Note: the following measurements are approximate, I just eyeballed them.
1/3 c Gebhardt's chili powder
1/4 tsp. ground cayenne pepper
1 tbsp. cilantro
1 tbsp. oregano
2 tbsp. cumin (seeds preferred if you have a mortar and pestle)
1/2 tsp. black pepper
1/2 tsp. salt

Sautee the onion and garlic in some oil for a few minutes, until the onion begins to turn translucent. Add the ground beef and brown. Add all the other stuff and stir. (If you have a mortar and pestle, use it to grind the spices before you add them. If you don't, you should go get one.) Simmer for about half an hour, stirring occasionally. Stand by with a box of tissues for sinus clearing action.

Super easy lasagne

Super easy lasagne
From: FairyChatMom

Preheat oven to 350F
Mix together:
2 eggs, beaten
16 oz ricotta or cottage cheese
1/2 cup grated parmesan
2 tablespoons parsley flakes
layer with:
4 cups spaghetti sauce
3 cups shredded mozzarella
1 pound uncooked lasagne noodles
Layer as follows:
1 cup sauce
noodles
1/3 of the cheese mixture
3/4 cup mozzarella
3 times total, followed by
1 layer noodles
1 cup sauce
3/4 cup mozzarella
3/4 cup water, poured over the whole pan

Cover tightly.
Bake 1 hour or until bubbly
Uncover and let sit 15 minutes.

I make my sauce with ground beef, onions, mushrooms, diced tomatoes and the usual spices. Any sauce will do. I've also made a veggie lasagne with meatless sauce, and I mix shredded carrots and chopped spinach in with the cheese. It's an easily adaptable recipe.

Recipe for Fun

Recipe for Fun
From: anyrose

In an MMP, add Cool Kids. Let simmer one week. Enjoy, then start all over.

Cream Cheese Frosting

Cream Cheese Frosting
From: swampbear

1 eight ounce pkg. cream cheese softened
1/2 cup butter (no margarine allowed here heathens!) softened
1 16 ounce pkg. powdered sugar, sifted (you don't want lumps now do ya?)
1 tsp. vanilla extract

Combine cream cheese and butter beating until smooth. (You did remember to clean your Kitchen Aide (All Hail!) while the cake was bakin' right?) Add sugar and vanilla beating until light and fluffy.

Frost Away Baby!

Cherry Pound Cake

Cherry Pound Cake
From: swampbear

1 cup butter (or for you absolute heathens, margarine) softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 six ounce jar of maraschino cherries, drained and chopped (use the red ones cause they're purtier)
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3 and 3/4 cups all purpose flour
1/4 tsp. salt
3/4 cup milk
Cream Cheese Frosting (recipe to follow)

Beat butter and shortening at medium speed (say it with me... All hail Kitchen Aide!) about two minutes until soft and creamy. Gradually add sugar, beating five to seven minutes. Add eggs, one at a time, beating just until the yellow disappears. Stir in cherries and extracts.

Combine flour and salt. Add to the butter mixture alternately with milk. You know, little flour and salt, little milk, little flour and salt, little milk, oh, you're all adults. Y'all know how to do this. Begin and end with flour mixture. Mix at low speed until blended after each addition. Dang! This one's a lot of work ain't it!

Pour into a well greased and floured large tube pan thingy.

Bake at 300 degrees for an hour and forty-five minutes to two hours. Just remember to check on it after an hour and a half to make sure cause y'all know how ovens are. If not, just listen to Alton Brown go on and on and on and... wait, we did this already.

Cool in pan on wire rack for ten minutes. Remove from pan and allow to cool completely on a wire rack.

Get ready to frost....

Brown Sugar Glaze

Brown Sugar Glaze
From: swampbear

1/3 cup butter (ok, margarine if you must heathen!)
1/3 cup firmly packed light brown sugar
1/3 cup sugar
1/3 cup whipping cream
1/2 tsp. vanilla extract

Yeah, baby! This is some serious glaze here!

Combine first four ingredients in a heavy sauce pan. Bring to a boil, stirring constantly, and let boil one minute. Stir in vanilla. Optional: While you're stirrin' and stirrin' and stirrin', practice your witches from MacBeth impression.

Apple Nut Cake

Apple Nut Cake
From: swampbear

1 and 1/2 cups vegetable oil
1 and 1/2 cups sugar
1 and 1/2 cups of firmly packed brown sugar (light or dark, whichever does it for ya)
3 large eggs
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg (yes fresh you heathens, none of that stuff in a can)
1/2 tsp. vanilla extract
3 1/2 cups peeled and diced cooking apples (about three large tart apples)
1 cup coarsely shopped walnuts (you know how you can buy walnut pieces? well, get some of those and give the larger pieces a few whacks. it'll save time)
Brown Sugar Glaze (recipe to follow)

Beat first three ingredients at medium speed (once again all hail Kitchen Aide!) until blended. Add eggs one at a time beating each egg until well blended.

Combine flour and next three ingredients, stir into sugar mixture. Stir in vanilla. Fold in apples and walnuts.

Pour into a well greased and floured large tube pan thingy or large bundt pan.

Bake at 325 degrees for an hour and a half.

Cool in pan on a wire rack for twenty minutes. Remove from pan and allow to cool on wire rack for about fifteen more minutes. Drizzle with warm Brown Sugar Glaze. Eat yourself a big ol' slice and consider hidin' it from everybody else cause it's so good.

Pound Cake

Pound Cake
From: swampbear

3 cups sugar
1 and 1/2 cups shortening
3 cups cake flour*
10 Large Eggs (yeah I know, 10 Eggs!!!, but this makes a big cake)
1 tsp. vanilla extract (or another flavor if you're feelin' exotic. Almond and lemon also work great)

Sift cake flour four times (an important step). Put the shortening in a mixing bowl (all hail Kitchen Aide!) and add the sugar a small amout at a time beating until light and fluffy. Add five eggs and beat about three minutes, then add half of the flour, a small amount at a time, beating it well. Add the other five eggs, beat three more minutes then add the rest of the flour beating slowly until mixed. Stir in the extract.

Pour into a well greased (with shortening) and floured tube cake thingy.

Bake at 300 degrees for two hours. Ok, now y'all know ovens vary so, really, check it after an hour and a half to make sure. It may need more or less than two hours depending on your oven, altitude and all that stuff Alton Brown is known to go on for hours and hours about.

This makes a huge cake.

* It is important to use cake flour which may also be known as soft flour dependin' on where you live. Cake flour will give the cake a nice crunchy top. You will compose odes and rhapsodies to the crunchiness of this cake top. Thus, cake flour is a must. Also the sifting is a must, so no wimpin' out.

Ok, yeah, this cake takes some work. Work well worth it though, so get to bakin'!

Nom Nom Stew

Nom Nom Stew
From: SmartAleq

Chunks of beef or lamb
Flour, seasoned with salt and pepper
Olive or vegetable oil
Lots of sliced thin onions -- 4 cups or so
4-5 cloves of garlic
Small can of tomato sauce
cheap red wine
Fresh oregano
Bay leaf
Orange peel
Baby carrots
N.O.T. -- yukon gold, red or russet, in small chunks
Assload of thick sliced crimini mushrooms

Dredge meat in flour and brown in oil--don't crowd the pan or overheat, remove meat to plate. On medium high, saute the onions, scraping every last bit of flour from the pan and stirring often. Get the onions next thing to caramelized, add the garlic, chopped roughly. Add the tomato sauce and stir well, then add a whole bunch of cheap red wine, enough to cover the meat when you add that back in, which you do at this time. Add oregano, bay leaf and orange peel (fresh is best but dried will do in a pinch. Don't be shy, get a couple good tablespoons in there.) Get the entire mixture up to boiling, then cover tightly with aluminum foil, then the lid of the pot and bake in a 350-400o oven for 2 hours or so. Stir once or twice, watch out for steam burns when you take the foil off.

When the stew has thickened up nicely, add the mushrooms, N.O.T. and carrots, cover again and bake for another 45 mins-1 hour. Season to taste with kosher salt and pepper. If you wanna be really slutty, serve in bread bowls but definitely accompany with fresh sourdough bread in one form or another because otherwise you'll be licking the bowls and that's just tacky.


Alternately, since you specify onions and beef, try doing something similar to the above but omit the tomato sauce, use dark beer instead of wine, add a bunch of thin sliced red bell pepper along with the onions and simmer over the stove for 45 minutes instead of baking, then serve over rice. Carrots and mushrooms are optional on this one, dump the taters and the orange peel. Also nom nom.

Chicken a la King

Chicken a la King
From: Mahna Mahna

2 tbsp butter
2 cups sliced fresh mushrooms
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
1 onion, finely chopped
2 tbsp flour
Salt & pepper to taste
1/2 cup chicken stock
2 cups milk
2 cups cubed leftover chicken
1/2 cup frozen peas

In a skillet, melt butter over medium-high heat. Add mushrooms, peppers and onion (some people might add some finely diced celery too, but I think they're crazy... celery is for pot pie, not a la king, you heathens!); cook for 5 minutes, or until onions are soft. Add flour and continue cooking, stirring often, for a minute or two (just enough to cook out the raw flour taste, but not enough to give it any colour). Season with S&P.
Whisk in chicken stock and milk. Bring to a boil, then reduce to a simmer and continue cooking, stirring often, until mixture thickens. Stir in chicken and frozen peas, and simmer until everything is heated through.
Serve piping hot on rice or fresh biscuits or in puff pastry shells, depending on how fancified you're feeling.