The Recipe Thread
POSTED BY: JEWELSTAITEFAN
UPDATED: Wednesday, July 15, 2026 13:56
VIEWED: 27093
PAGE 1 of 36
I know some recipes have been posted, but they seem to get buried.
So here they could be found.
I should remember to post my spaghetti and macaroni & beef recipes.
Has anybody tried grilled peanut butter sandwiches?
What recipes do you want to share?
Index to recipes in this thread:
#3 - 6 Apr 2019 - Picnic Roast Pork - Signym
#5 - 6 Apr 2019 - Vegetable Lasagna - Signym
#9 - 6 Apr 2019 - Stir Fry over riced Cauliflower - Rue
#13 - 6 Apr 2019 - Roasted Pork Tenderloin - Brenda
#17 - 13 Apr 2019 - Baked Chicken Sections - JewlStaiteFan
#18 - 18 Apr 2019 - Condiments List - JewelStaiteFan
#19 - 19 Apr 2019 - Spaghetti Sauce - JewelStaiteFan
#22 - 21 Apr 2019 - Chicken Tenderloin? - Signym
#28 - 21 Apr 2019 - BBQ'd Lamb Shanks - Signym
#31 - 21 Apr 2019 - Hot and Sour Soup?? - Rue
#36 - 29 May 2019 - Flavors: serving Root Beer - JewelStatieFan
#38 - 30 May 2019 - Beef and Bean Burritos - Signym
#39 - 13 Jul 2019 - Bachelor Cooking - 1kiki
#40 - 15 Jul 2019 - Best Beef Burgers - Signym
#43 - 18 Jul 2019 - Turkey Burgers - Signym
#44 - 25 Sep 2019 - White Bean Soup with Pig's Feet Broth - 1kiki
#45 - 26 Oct 2019 - Hot and Sour Soup - Signym
#47 - 9 Nov 2019 - Quiche - Signym
#50 - 11 Nov 2019 - Beet greens, collards, kale, turnip greens, chard - Signym
#51 - 11 Nov 2019 - Carolina-style pulled pork - 1kiki
#56 - 25 Nov 2019 - Stir-fried Beef - Signym
#59 - 1 Dec 2019 - Onion Rings, Cole Slaw - Signym
#60 - 1 Dec 2019 - Carmelized crispy Onions in Green Bean Casserole - JewelStaiteFan
#63/4 - 1/2 Dec 2019 - Chicken Soup? - 1kiki
#67 - 2 Dec 2019 - Mashed Cauliflower - 1kiki
#69 - 4 Dec 2019 - Onion Rings, Twice-cooked Pork, Paneer - Signym
#71 - 4 Dec 2019 - Palak Paneer - 1kiki
#72 - 12 Dec 2019 - Ham and Bean Soup - Signym
#73 - 13 Dec 2019 - Hot Chocolate Bon Bon - JewelStaiteFan
#76 - 19 Dec 2019 - Winter "Marinara" (but with ground beef) - 1kiki
#77 - 19 Dec 2019 - leftover something - 1kiki
#79 - 26 Jan 2020 - Shrimp or Pork Red Curry, plus another recipe - Signym
#82 - 26 Jan 2020 - 2nd recipe rewritten - Signym
#83 - 5 Feb 2020 - Crustless Meat Pie - 1kiki
#85 - 6 Feb 2020 - Turkey Pot Pie - Signym
#90 - 7 Feb 2020 - ?? chicken thighs? - 1kiki
#98 - 10 Feb 2020 - BBQ Sauce discussion - JewelStaiteFan
#99 - 24 Feb 2020 - Fridge/pantry/cupboard discussion - Signym
#111 - 26 Feb 2020 - HFCS-Free Discussion - JewelStaiteFan
#115 - 9 Mar 2020 - Boxed Broth secret - 1kiki
#116 - 12 Mar 2020 - Greek-ish Style Salad - Signym
#117 - 6 May 2020 - Empanada Burgers - Signym
#118 - 14 May 2020 - Greek-style Kale and Feta cheese Pie - 1kiki
#130 - 23 Jun 2020 - Beans - 1kiki
#131 - 23 Jun 2020 - Spanish Rice dish - Brenda
#142 - 7 Jul 2020 - more Beans - 1kiki
#143 - 8 Jul 2020 - Pork & Beans - JewelStaiteFan
#150 - 18 Jul 2020 - more beans - 1kiki
#152 - 18 Jul 2020 - Ham & Bean Soup - 1kiki
#153 - 11 Aug 2020 - Beef Pot Pie - Signym
#154 - 11 Aug 2020 - Chicken Canzonese - Signym
#159 - 11 Aug 2020 - a lot like Jok - 1kiki
#160 - 12 Aug 2020 - Marinating meat - JewelStaiteFan
#164 - 13 Aug 2020 - List of Vegetables - 1kiki
#169 - 25 Aug 2020 - Steamed Beets - Brenda
#188 - 15 Sep 2020 - Crustless Chicken Pot Pie - 1kiki
#192 - 15 Sep 2020 - Ordering preferences for eating out - JewelStaiteFans
#217 - 24 Sep 2020 - Rules of the Scottish Kitchen - Brenda
#234 - 2 Nov 2020 - Filled curry-flavored gram-flour biscuit - 1kiki
#238 - 17 Nov 2020 - Roast Chicken with Roasted Vegetables - Signym
#244 - 18 Nov 2020 - Why Green Bean Casserole? - 1kiki
#251 - 19 Dec 2020 - Mushroom Bisque - Signym
#252 - 19 Dec 2020 - Mushroom Barley - Signym
#269 - 24 Jan 2021 - Frittata - 1kiki
#275 - 5 Feb 2021 - Minestrone - 1kiki
#279 - 24 Feb 2021 - Chicken Fajitas - 1kiki
#294 - 31 Mar 2021 - Grilled Peanut Butter Sandwiches - JewelStaiteFan
#302 - 6 Apr 2021 - Creamsickle drink - JewelStaiteFan
#304 - 6 Apr 2021 - Psyllium Husk supplement - Signym
#312 - 17 Apr 2021 - Chicken Tagine with Apricots, and Somosa - Signym
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I have a chicken dish that I do. It is a sort of take on a Spanish dish.
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I have lots of recipes that the family loves. And they're a tough duo because they're both picky, each in their own way.
The best recipes for pork: I start with a "picnic roast" - on sale at @ $1.19/lb. Yes, it has a lot of bone and fat but even trimmed at $3/lb trimmed it meets my price point of $4/lb for trimmed boneless meat. So I get a 9 lb roast
I cooked the roast in a covered dutch oven with 4 cups of water at 325 degrees for about 4 hours ... basically, until the meat is falling off the bone. Then I separate the meat from the fat and bone, (straining and reserving the liquid to make soup like hot and sour) and cool it. Once cooled, I cut the thicker chunks into roughly 3/4" thick slices, place them plus smaller chunks in a shallow roasting pan and coat with a marinade made of about 1/2 c Thai fish sauce, 1/2 c sugar, 2T water, 1T grated fresh ginger and 1T grated fresh garlic. And if you want more kick, add about 1 T of sliced green onion and a couple of shakes of chipotle powder. Let stand for one hour then broil until the marinade gets nicely carmelized 5-10 minutes depending on broiler power, how close you place the meat, and how dark you like your coating. I like to serve with a stir-fry of carrot, celery, red bell pepper, snow peas, shredded cabbage and/or zucchini and whatever vegies you'd like to add that seem appropriate (I've added leftover broccoli, leftover spinach, leftover peas, water chestnuts, bamboo shoots etc) plus shirataki noodles, plus a basic fish sauce/sugar/garlic/ginger/sesame oil sauce.
Or, make a bbq sauce of 1/2 c ketchup, about 1/2 c tomato sauce, 1 T worcestershire, some fressh chopped onion. For a spanish touch you can add about 1-2 t lemon zest, 1-3 t lemon juice, and 1/4 cup diced green onion. do the marinade and broiler thing. I like to serve this with a fresh green salad, or a nice cabbage/corn/bean/tomato/avocado salad.
-----------
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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Quote:
Originally posted by SIGNYM:
I have lots of recipes that the family loves. And they're a tough duo because they're both picky, each in their own way.
The best recipes for pork: I start with a "picnic roast" - on sale at @ $1.19/lb. Yes, it has a lot of bone and fat but even trimmed at $3/lb trimmed it meets my price point of $4/lb for trimmed boneless meat.
I cooked the roast in a covered dutch oven with a cup of water at 325 degrees for about 4 hours ... basically, until the meat is falling off the bone. Then I separate the meat from the fat and bone, (straining and reserving the liquid to make soup like hot and sour) and cool it. Once cooled, I cut the thicker chunks into roughly 3/4" thick slices, place them plus smaller chunks in a shallow roasting pan and coat with a marinade made of about 1/2 c Thai fish sauce, 1/2 c sugar, 2T water, 1T grated fresh ginger and 1T grated fresh garlic. And if you want more kick, add about 1 T of sliced green onion and a couple of shakes of chipotle powder. Let stand for one hour then broil until the marinade gets nicely carmelized 5-10 minutes depending on broiler power, how close you place the meat, and how dark you like your coating. I like to serve with a stir-fry of carrot, celery, red bell pepper, snow peas, shredded cabbage and/or zucchini and whatever vegies you'd like to add that seem appropriate (I've added leftover broccoli, leftover spinach, leftover peas, water chestnuts, bamboo shoots etc) plus shirataki noodles, plus a basic fish sauce/sugar/garlic/ginger/sesame oil sauce.
Or, make a bbq sauce of 1/2 c ketchup, about 1/2 c tomato sauce, 1 T worcestershire, some fressh chopped onion. For a spanish touch you can add about 1-2 t lemon zest, 1-3 t lemon juice, and 1/4 cup diced green onion. do the marinade and broiler thing. I like to serve this with a fresh green salad, or a nice cabbage/corn/bean/tomato/avocado salad.
Sounds fabulous! Pretty cheap and healthy and not too hard to make - all good. Culturally, it's kind of all over the map, but recipes were made to be broken and reassembled. I wish more people took the time to find out how much pleasure making their own meals/exploring the world of cooking can be.
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I'm definitely on the "not too hard" bandwagon!
There is another recipe that my family loves, but it's a pain-in-the-ass: vegetable lasagna, modified from America's Test Kitchen cookbook.
Vegie filling:
3 lb mixed zucchini and yello squash, sliced on a mandolin, cooked and drained. (I save the liquid for part of the recipe and the rest for soup or stew)
Plus 1 T fresh thyme
2 clove garlic, grated
Tomato filling:
14 oz crushed tomato
1/4 c chopped fresh basil
1 T olive oil
1/2 t oregano
2 large cloves garlic, grated
salt to taste
Cheese filling:
1 c cottage cheese
1 c cream
2 c grated Parmesan
2 cloves garlic, grated
1 T cornstarch
misc
lasagna noodles, uncooked
black sliced olives
fresh washed spinach leaves
shredded mozarella
I make a "with tomato" and "without tomato" version since I'm allergic to tomatoes. Also, I've left out the eggplant since I'm also allergic to eggplant (same family as tomato and potato, allergic to all)
Using two (glass) loaf pans ... in each pan
starting at the bottom, 1/3 of the tomato mix, or instead 1/3 c squash liquid
dry lasagna noodles
1/4 of the zucchini/squash mix
black olives (Kalamata or not, you choice) to taste
layer of spinach leaves
1/4 cheese mix
mozarella
dry lasagna noodles
1/3 tomato mix (or more squash liquid)
1/4 zucchini/squash mix
black olives, to taste
layer of spinach leaves
1/4 cheese mix
mozarella
dry lasagna noodles
1/3 tomato mix (or squash liquid)
mozarella
The reason for the squash liquid is to provide moisture to cook the lasagna noodles.
cover with foil, bake at 300 F for an hour. Let cool a bit before serving, or it will be runny. Family demands this once a week, but I have to set aside 3 hours in the kitchen!
-----------
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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I guess I'll probably want to include an index, so this is a placeholder in case the OP runs out of space.
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Quote:I cannot consume cottage cheese, it makes me sick.
Originally posted by SIGNYM:
I'm definitely on the "not too hard" bandwagon!
There is another recipe that my family loves, but it's a pain-in-the-ass: vegetable lasagna, modified from America's Test Kitchen cookbook.
Vegie filling:
3 lb mixed zucchini and yello squash, sliced on a mandolin, cooked and drained. (I save the liquid for part of the recipe and the rest for soup or stew)
Plus 1 T fresh thyme
2 clove garlic, grated
Tomato filling:
14 oz crushed tomato
1/4 c chopped fresh basil
1 T olive oil
1/2 t oregano
2 large cloves garlic, grated
salt to taste
Cheese filling:
1 c cottage cheese
1 c cream
2 c grated Parmesan
2 cloves garlic, grated
1 T cornstarch
misc
lasagna noodles, uncooked
black sliced olives
fresh washed spinach leaves
shredded mozarella
I make a "with tomato" and "without tomato" version since I'm allergic to tomatoes. Also, I've left out the eggplant since I'm also allergic to eggplant (same family as tomato and potato, allergic to all)
Using two (glass) loaf pans ... in each pan
starting at the bottom, 1/3 of the tomato mix, or instead 1/3 c squash liquid
dry lasagna noodles
1/4 of the zucchini/squash mix
black olives (Kalamata or not, you choice) to taste
layer of spinach leaves
1/4 cheese mix
mozarella
dry lasagna noodles
1/3 tomato mix (or more squash liquid)
1/4 zucchini/squash mix
black olives, to taste
layer of spinach leaves
1/4 cheese mix
mozarella
dry lasagna noodles
1/3 tomato mix (or squash liquid)
mozarella
The reason for the squash liquid is to provide moisture to cook the lasagna noodles.
cover with foil, bake at 300 F for an hour. Let cool a bit before serving, or it will be runny. Family demands this once a week, but I have to set aside 3 hours in the kitchen!
My mother learned to make a lasagna without cottage cheese, so I didn't understand why I would get sick when lasagna was served outside my house. Now she doesn't know how she did it, and my Evil brother does not allow anybody to view the cookbook.
I have heard of or seen lasagna recipes without cottage cheese. Do you know how these work, what the substitutions are, how the relationships work? Most of my cooking experiments or recipe modifications start with something I can eat, so I've never bothered to attempt lasagna.
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Is it cottage cheese specifically, or milk products with lactose, or any milk product? Ricotta is often used, but it also contains lactose.
-----------
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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For years I cooked meals at home to take to work, but due to allergies/ intolerances/ salt-sensitivity I put a lot of restrictions on my recipes. And I put a lot of conditions on them as well. They had to be one-dish complete meals to be easy to take to work, and freeze well so I could make them in batches. Carb(~24g)- and calorie(max500cal)-limited and high protein(~24g), with a half-pound of veges per meal (since those would be my veges for the day). And since I hate, hate, hate vegetables they would have to be palatable to me.
Now, over the years I've shared many tastes with my coworkers because I like to get their opinions, and many of my recipes get good reviews.
One of my 'go to' ingredients is riced cauliflower instead of rice, which also serves as my vegetable, though I spread it out on a pan and toast it to dry it out so it doesn't get watery when you freeze it.
stir fry over cauliflower 'rice' 400 max (ETA: oh yeah! 12 svg)
4 lb gr beef OR gr pork (fat removed - see below) OR chx thigh in 2" pieces OR shrimp; 3 pkg (10oz) riced caulif, 2lb @ onion, bell pepper, 1/3C ginger peeled and thin sliced on mandolin; garlic to taste in thin slices on mandolin, pepper, soysauce to taste 5T oil (sometimes I'll use home-made chili oil)
toss riced caulif with 2T oil, spread on a large sheet and roast in the oven @375 with occasional stirring until lightly golden and reduced in volume to 1/3 of original
cook protein on a stovetop in 1T oil till lightly browned, drain the excess pork fat if using pork, and remove
cut the onion and bell peppers into slices, cook the onion, bell peppers, and ginger in 2T oil till veges are lightly softened, add garlic and cook till soft
add back protein, and add soysauce, and mix through
served over cauliflower 'rice'
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Since I've retired I'm still cooking meals. The one cooking in the oven is Turkish bean soup with beef shank (and grilled beef meatballs for added protein). And the one next up is shrimp coconut curry over 'rice'.
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