The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 5 of 36
Quote:I can't conjure those wouldn't work well on a Geaorge Foreman Grill.
Originally posted by SIGNYM:
Best beef burgers
(Yep, not supposed to eat beef, but I still do from time to time)
2.5 lbs of ground sirloin (10% fat; I buy mine on sale @ $3.99/lb, which is my price point for meat)
1.5 cups panko bread crumbs
1 10-oz can Las Palmas Green Chile Enchilada Sauce
1.5 tsp Amazing Taste Garlic and Onion Medley (dried seasoning mix)
Small can sliced black olives (not Kalamata, but you can use them if you enjoy the taste)
IF YOU LIKE IT HOT
1 t or more chipotle chili powder
IF YOU LIKE IT HOTTER
Sprinkle more chipotle chili powder on the patties
MIX WELL. MAKES EIGHT PATTIES.
As you mix the meat, crumbs and sauce you will get a more uniform feel to the meat, and it will stick together better into patties. Don't worry about over-working the meat and making it tough, the crumbs will keep the meat tender and the sauce will keep it moist. I always cook these in a pan, not sure whether they would stick together enough to put on a grill.
I like to serve this with cole slaw, and corn on the cob. It's a quick recipe for summer that doesn't involve a lot of cooking!
My local convenience store is Kwik Trip, normal prices are 2.99 for 20-30% fat, 3.99 for 10% fat, and about 4.99 for 5% or 7% fat. I normally use the low-fat, but I've learned to convert the sizes and buns for when the 20-30% is On Sale for 1.99.
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Precooked chicken, take it off the bone and leave the skin on it. Put into a frying pan and add any partially cooked vegetable. Toss around in the heat then eat.
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Now, here is another burger recipe that the family loves: turkey burgers!
2 lb ground turkey
1/2-3/4 c panko bread crumbs
1 t dried oregano
1/2 t garlic powder
1/3 c ketchup
1/2 c grated parmesan
1/2 t salt
1 egg
Mix well, makes eight patties. On a bun with lettuce, tomato, mayo and (if you really want to go all-out) bacon
*****
Not just recipes, I like to make meals
Tomorrow its going to be falafels, with panfried Greek-marinated flap meat, and cucumber, tomato, parsley, celery, olive, and red pepper salad with olive oil/red wine vinegar/garlic/oregan/thyme dressing.
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Pity would be no more,
If we did not MAKE men poor - William Blake
"The messy American environment, where most people don't agree, is perfect for people like me. I CAN DO AS I PLEASE." - SECOND
America is an oligarchy http://www.fireflyfans.net/mthread.aspx?tid=57876 .
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A while ago I discovered pigs feet, which make the most unctuous, delectable broth I've ever had. So I made a white bean soup with pigs feet broth, white beans cooked in the broth till very soft, crisped bacon, and oven-roasted pork meatballs which gives them a grilled taste, and of course onion and a bit of tomato for color and umami, and bay leaf for aromatics. And I froze a batch in portions.
Today I pulled some out of the freezer and got reminded of how good it truly is.
But I wanted to stretch it further so I added fine chopped Tuscan kale, vinegar, and fresh ground black pepper, and re-cooked it till the kale was meltingly tender.
Oh is THAT so good too!
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Discovered a recipe for hot and sour soup that the family loves, and it's super-simple:
6 c broth (I use pork broth from roasting)
1 8oz box mushrooms, any kind, cleaned, stems removed, caps slice thin
1 t ginger powder
1/4 c soy sauce or tamari
1/4 c rice wine vinegar
1 can bamboo shoots
(handful spinach leaves, optional)
1/4 c corn starch
2 beaten eggs
1 teaspoon sesame oil
8 oz tofu cubed
chopped scallions or green onion, green portion
put first six ingredients in a pot, bring to a simmer (add spinach if desired)
dissolve corn starch in 1/4 c cold water, add to soup and simmer until thickened
drizzle in beaten egg while stirring soup to make egg drop noodles
add sesame oil and sriracha or other hot sauce to taste
divide tofu between three bowls
ladle soup over, garnish with green onions or scallions
I keep waiting for family to get tired of this but they keep asking for more!
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Pity would be no more,
If we did not MAKE men poor - William Blake
You idiots have been oppressing the entire sexual spectrum as long as you have existed. I can't wait for the day your kind is dead - WISHIMAY
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That sounds really tasty Signy! Thanks for sharing it.
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Here is an enitrely made-up recipe that family is OK with for quiche. (Hubby hates quiches except for this one.)
Line the bottom (JUST the bottom) of a loaf pan with commercial or homemade pie crust. Bake at 400F until golden, about 15 minutes; remove from oven
Place into food processor or blender
about 6" turkey sausage, sliced
1 carton cottage cheese (I rinse and drain it to reduce salty/sour taste)
6 oz shredded cheese (I use "Italian blend" but you can use whatever you like)
4 eggs
1/4 c flour
1/2 c milk
youcan add cooked broccoli, chopped parsley, cooked onions or fresh green onions or mushrooms
blenderize it to desired texture (You can make it smooth and uniform or leave visible peices of sausage and vegetables ... it's up to you.
Pour into the loaf pan and bake at 325 until inserted knife comes out cleanly, about 1 1/4 hour.
*****
I serve this with a salad on the side and fruit/jello.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
You idiots have been oppressing the entire sexual spectrum as long as you have existed. I can't wait for the day your kind is dead - WISHIMAY
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Quote:I'm not a big fan of sausage. Would that also work with something like pulled turkey meat?
Originally posted by SIGNYM:
Here is an enitrely made-up recipe that family is OK with for quiche. (Hubby hates quiches except for this one.)
Line the bottom (JUST the bottom) of a loaf pan with commercial or homemade pie crust. Bake at 400F until golden, about 15 minutes; remove from oven
Place into food processor or blender
about 6" turkey sausage, sliced
1 carton cottage cheese (I rinse and drain it to reduce salty/sour taste)
6 oz shredded cheese (I use "Italian blend" but you can use whatever you like)
4 eggs
1/4 c flour
1/2 c milk
youcan add cooked broccoli, chopped parsley, cooked onions or fresh green onions or mushrooms
blenderize it to desired texture (You can make it smooth and uniform or leave visible peices of sausage and vegetables ... it's up to you.
Pour into the loaf pan and bake at 325 until inserted knife comes out cleanly, about 1 1/4 hour.
*****
I serve this with a salad on the side and fruit/jello.
And I cannot eat cottage cheese. Is there some sort of suitable substitute for that ingredient?
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Quote:
Here is an enitrely made-up recipe that family is OK with for quiche. (Hubby hates quiches except for this one.)
Line the bottom (JUST the bottom) of a loaf pan with commercial or homemade pie crust. Bake at 400F until golden, about 15 minutes; remove from oven
Place into food processor or blender
about 6" turkey sausage, sliced
1 carton cottage cheese (I rinse and drain it to reduce salty/sour taste)
6 oz shredded cheese (I use "Italian blend" but you can use whatever you like)
4 eggs
1/4 c flour
1/2 c milk
youcan add cooked broccoli, chopped parsley, cooked onions or fresh green onions or mushrooms
blenderize it to desired texture (You can make it smooth and uniform or leave visible peices of sausage and vegetables ... it's up to you.
Pour into the loaf pan and bake at 325 until inserted knife comes out cleanly, about 1 1/4 hour.
*****
I serve this with a salad on the side and fruit/jello.
=SIGNY
I'm not a big fan of sausage. Would that also work with something like pulled turkey meat? JSF
It depends on the flavor and texture. Sausage or REAL smoked meat adds a smokey flavor and salt. Pulled turkey? What's that? If it's just slow-cooked turkey then it might be kind of flavorless and stringy. OTOH if it has a flavor and texture that you enjoy ... by all means! I can see adding thyme, sage and parsley for a "stuffed turkey" or "turkey pot pie" flavor, just stir in some cooked peas, carrots, celery and even cooked cubed potatoes before pouring it into the loaf pan.
Quote:
And I cannot eat cottage cheese. Is there some sort of suitable substitute for that ingredient?-JSF
Hmm... cottage cheese. I remember you bringing that up before. I'm not sure if we ever got to the bottom of whether or not it was a lactose problem (in which milk and all soft cheeses would cause the same reaction of bloating and gas) or whether it was a milk protein problem (in which case ALL cow's milk products would cause the same problem, typically diarrhea) or whether it was a flavor/texture/association problem specific to cottage cheese.
I only use cottage cheese to "bulk up" the quiche with something that's relatively bland and lowfat but still with a lot of protein. If you're OK with cheeses in general then substitue ricotta, part-skim mozarella, lofat swiss or any lofat cheese of choice. If you're using a hard cheese then add milk or water to make up the missing water content... maybe another 1/3 cup or so. Play around with the recipe, it's pretty tolerant.
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Pity would be no more,
If we did not MAKE men poor - William Blake
You idiots have been oppressing the entire sexual spectrum as long as you have existed. I can't wait for the day your kind is dead - WISHIMAY
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In praise of beet greens, collards, kale, turnip greens and chard.
Not too crazy about beets, I only like them pickled but oh, the greens are something else! Not quite as fragile as spinach but also grown in muddy/ silty soil they need a lot of washing. With a flavor that is je ne sais quoi but oh-so-tasty sauteed lightly in olive oil or added to minestrone.
Kale: Love it in Zupa Toscana (thaank you Olive Garden for posting the recipe): sweet Italian sausage cooked in chicken broth with sauteed onion, potato, and chopped kale. Add black pepper, some bacon crisps, and cream at the end. Magnifique!
Turnip greens: I like turnips even less than beets... I think I can safely say that I hate them, but the greens are ever-so-tasty sauteed with butter and mixed with noodles and cream sauce.
Chard, preferably rainbow chard. They have a sour flavor. The best recipe for them: cut out the stems and dice them, ribbon the leaves. Lightly sautee sliced garlic in olive oil then add the stems. (With the pink, maroon, bright gold, white and greenish stems it looks like pretty confetti!) Add a splash of white wine and continue cooking until tender, add the leaves, cover and wilt. Add a couple of teaspoons of lemon juice and a good sprinkling of Parmesan and enjoy!
Collards ... the recipe that I enjoy best is simply collards with bacon,onions, and black pepper.
-----------
Pity would be no more,
If we did not MAKE men poor - William Blake
You idiots have been oppressing the entire sexual spectrum as long as you have existed. I can't wait for the day your kind is dead - WISHIMAY
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