Re: RECIPE SWAP:Share or Request

by **HotParadox** Fri Jan 23, 2009 6:46 pm

That sounds wonderful, Peregrine!

by **PaulM** Sat Jan 24, 2009 1:18 am

A small Meat Loaf

1 pound ground beef
2 eggs
12 saltine crackers (can substitute salt free)
chopped onion (to taste)
Tomato Catsup
Barbecue sauce
Salsa

Crumble the crackers in a plastic sandwich bag. Using a rolling pin... roll them into fine crumbs.
Combine all ingredients in a bowl.
Knead the ingredients until thoroughly mixed.
Remove large meat-ball and place in 8 inch baking pan.
Shape into oval and flatten (just a little bit). Using the side of your hand, press two groves into top.
Mix catsup, barbecue sauce and salsa together to make your topping sauce (mix to taste)
Spread sauce over top of meat loaf.
Cover baking pan with foil and bake in 350 degree oven for 1 hour.

That's the basic. You can add other ingredients to your meat loaf as you see fit. I like to add shreaded cheese and garlic sometimes.

by **Old Timer** Sat Jan 24, 2009 8:42 am

HotParadox wrote:That sounds wonderful, Peregrine!

Sardines huh, Well if you ask me something smells fishy here. hehehehehehe Very Happy

by **Peregrine(Endangered)** Sat Jan 24, 2009 12:47 pm

Old Timer wrote:
HotParadox wrote:That sounds wonderful, Peregrine!

Sardines huh, Well if you ask me something smells fishy here. hehehehehehe

All protein and all that good omega 3/6 stuff going on...really good for the heart!!!

by **Old Timer** Sat Jan 24, 2009 12:58 pm

Sardines, nah. I would rather have some orange roughy or trout. Served with some fresh steamed asperagus or brocolli and califlower please pardon my spelling here Very Happy

by **HotParadox** Sat Jan 24, 2009 1:05 pm

PaulM wrote:
A small Meat Loaf

1 pound ground beef
2 eggs
12 saltine crackers (can substitute salt free)
chopped onion (to taste)
Tomato Catsup
Barbecue sauce
Salsa

Crumble the crackers in a plastic sandwich bag. Using a rolling pin... roll them into fine crumbs.
Combine all ingredients in a bowl.
Knead the ingredients until thoroughly mixed.
Remove large meat-ball and place in 8 inch baking pan.
Shape into oval and flatten (just a little bit). Using the side of your hand, press two groves into top.
Mix catsup, barbecue sauce and salsa together to make your topping sauce (mix to taste)
Spread sauce over top of meat loaf.
Cover baking pan with foil and bake in 350 degree oven for 1 hour.

That's the basic. You can add other ingredients to your meat loaf as you see fit. I like to add shreaded cheese and garlic sometimes.

I love a good meatloaf, P. I'm gonna try this. It sounds like comfort food at its finest.

My sister's m-i-l's mother (we're going way back) used to make a meatloaf with saltines and it was wonderful. Just catsup, I don't think they had barbie sauce and salsa back in the day. NEways your's is similar but even sounds better, and I've wanted the recipe forever.

Question, P: you don't add some catsup to the meat mixture, just on top as part of the topping?

Thanks P!
Hot

by **HotParadox** Sat Jan 24, 2009 2:44 pm

Hey, OT. Ask Linda to get back on the board. I want to ask her something.

Not you, OT-girlie recipe. affraid

by **Old Timer** Sat Jan 24, 2009 2:49 pm

he will be home about 4:00pm mountain time or aboauat 6:00pm your time I think. So post it and I will tell her to answer it.

by **Peregrine(Endangered)** Sat Jan 24, 2009 3:09 pm

PaulM wrote:
A small Meat Loaf

1 pound ground beef
2 eggs
12 saltine crackers (can substitute salt free)
chopped onion (to taste)
Tomato Catsup
Barbecue sauce
Salsa

Crumble the crackers in a plastic sandwich bag. Using a rolling pin... roll them into fine crumbs.
Combine all ingredients in a bowl.
Knead the ingredients until thoroughly mixed.
Remove large meat-ball and place in 8 inch baking pan.
Shape into oval and flatten (just a little bit). Using the side of your hand, press two groves into top.
Mix catsup, barbecue sauce and salsa together to make your topping sauce (mix to taste)
Spread sauce over top of meat loaf.
Cover baking pan with foil and bake in 350 degree oven for 1 hour.

That's the basic. You can add other ingredients to your meat loaf as you see fit. I like to add shreaded cheese and garlic sometimes.

I'm always interested in meatloaf and the different way people make it...this is a keeper...I've never used crackers before. I never thought about pressing groves to hold the sauces...must be a man thing.

by **PaulM** Sat Jan 24, 2009 3:25 pm

Peregrine wrote:
PaulM wrote:
A small Meat Loaf

1 pound ground beef
2 eggs
12 saltine crackers (can substitute salt free)
chopped onion (to taste)
Tomato Catsup
Barbecue sauce
Salsa

Crumble the crackers in a plastic sandwich bag. Using a rolling pin... roll them into fine crumbs.
Combine all ingredients in a bowl.
Knead the ingredients until thoroughly mixed.
Remove large meat-ball and place in 8 inch baking pan.
Shape into oval and flatten (just a little bit). Using the side of your hand, press two groves into top.
Mix catsup, barbecue sauce and salsa together to make your topping sauce (mix to taste)
Spread sauce over top of meat loaf.
Cover baking pan with foil and bake in 350 degree oven for 1 hour.

That's the basic. You can add other ingredients to your meat loaf as you see fit. I like to add shreaded cheese and garlic sometimes.

I'm always interested in meatloaf and the different way people make it...this is a keeper...I've never used crackers before. I never thought about pressing groves to hold the sauces...must be a man thing.

The crackers and the eggs are what hold it all together (I hate a meat loaf that falls apart). The grooves just seemed like a good idea at the time and it worked... so I kept it Smile

by **PaulM** Sat Jan 24, 2009 3:41 pm

Killer Lasagna

1 pound ground beef
1 pound breakfast sausage
1 pound Mozzarella cheese
1 pound Parmesian cheese
pre-cooked Lasagna noodles (easier than cooking your own)
16 oz Cottage cheese
small Ricotta cheese
Spagetti sauce
Garlic powder

Brown and drain the ground beef. Dry and keep on paper towels until needed.
Brown and drain the breakfast sausage. Dry and keep on paper towels until needed.
Mix Ricotta and Cottage cheese together (R & C cheese).
Combine spagetti sauce, ground beef and sausage in skillet. Bring to light boil, add Garlic to taste, reduce heat and let simmer, stirring occasionally, for about 1/2 hour.

Using an 8x10x2 baking pan "build" your Lasagna, from the bottom up, as follows:

noodle layer
sauce/meat layer
R & C cheese layer
Mozzarella cheese layer
Parmesian Cheese layer
Repeat to top of baking pan.

Cover "built" Lasagna with foil.

Place "built" Lasagna on cookie sheet (to prevent spills from messing up your oven) and bake in 350 degree oven for 1 hour or until cheese is completely melted.
Remove foil and continue to bake until slightly browned on top.
Remove from oven and let cool a bit before serving.

by **Peregrine(Endangered)** Sat Jan 24, 2009 3:50 pm

PaulM wrote:
Killer Lasagna

1 pound ground beef
1 pound breakfast sausage
1 pound Mozzarella cheese
1 pound Parmesian cheese
pre-cooked Lasagna noodles (easier than cooking your own)
16 oz Cottage cheese
small Ricotta cheese
Spagetti sauce
Garlic powder

Brown and drain the ground beef. Dry and keep on paper towels until needed.
Brown and drain the breakfast sausage. Dry and keep on paper towels until needed.
Mix Ricotta and Cottage cheese together (R & C cheese).
Combine spagetti sauce, ground beef and sausage in skillet. Bring to light boil, add Garlic to taste, reduce heat and let simmer, stirring occasionally, for about 1/2 hour.

Using an 8x10x2 baking pan "build" your Lasagna, from the bottom up, as follows:
noodle layer
sauce/meat layer
R & C cheese layer
Mozzarella cheese layer
Parmesian Cheese layer
Repeat to top of baking pan.

Cover "built" Lasagna with foil.

Place "built" Lasagna on cookie sheet (to prevent spills from messing up your oven) and bake in 350 degree oven for 1 hour or until cheese is completely melted.
Remove foil and continue to bake until slightly browned on top.
Remove from oven and let cool a bit before serving.

A fast way to make Lasagna when you can't devote the time is to cook the Lasagna noodles, make the filling(ricotta, etc.) Put a layer of sauce on the bottom of pan...take a noodle,put filling at one end and roll up and place in pan...finish all noodles that way and then top with sauce and cheeses of your choice..I just find it easier to put it together like this...same effect Very Happy

by **Old Timer** Sat Jan 24, 2009 4:28 pm

They all sound good but it takes me three days to make my lasagne Very Happy

by **Peregrine(Endangered)** Sat Jan 24, 2009 4:49 pm

Old Timer wrote:They all sound good but it takes me three days to make my lasagne

RECIPE SWAP:Share or Request - Page 2 Lasagna

Then you need to give mine a try..its just as yummy as the long version pictured above. you wont have to spend all the time salivating waiting for the finished dish.

by **Old Timer** Sat Jan 24, 2009 4:53 pm

Well I like to make mine entirely from scratch when possible, noodles included. The sauce itself is a day long process. The two nights it spends in the frig is the melding process and is really required.

by **Peregrine(Endangered)** Sat Jan 24, 2009 4:57 pm

Old Timer wrote:Well I like to make mine entirely from scratch when possible, noodles included. The sauce itself is a day long process. The two nights it spends in the frig is the melding process and is really required.

Your going to tell me you make your noodles from scratch??? My Italian Grandmother did...but I never had the time with work and kids and all that....your amazing O.T. too good to be true.hehehe

by **Old Timer** Sat Jan 24, 2009 5:01 pm

It is really quite simple, I use an Marcato Atlas 150 pasta machine, made in Italy. It is the hand cranking kind and I even have the attachment fo raviola.

by **Peregrine(Endangered)** Sat Jan 24, 2009 5:17 pm

Old Timer wrote:It is really quite simple, I use an Marcato Atlas 150 pasta machine, made in Italy. It is the hand cranking kind and I even have the attachment fo raviola.

Its sounds like from all your other posts that you collect kitchen gadgets for every occassion???? I wonder how many households have a pasta machine???. My Grandmoter's was a cranker too.

by **HotParadox** Sat Jan 24, 2009 5:32 pm

Old Timer wrote:It is really quite simple, I use an Marcato Atlas 150 pasta machine, made in Italy. It is the hand cranking kind and I even have the attachment fo raviola.

Very interesting OT!

I have the Atlas hand crank as well. We make all our pasta by hand, and some are best made without a machine because even a simple machine will "cook" (heat) the delicate dough.

Some of my pastas I cook fresh: lasagna, ravioli, gnocchi, cavatelli etc and some I dry, over broomsticks, as different sauces and dishes beg for one and absolutely not the other.

We (my children have been helping me since they were 5 and now are excellent at it) often make our lasagna pasta with spinach; pasta verde. I do not use ricotta most times unless it is an Italian-American "lasagna". Authentic lasagna is most typically made with besciamella.

Edit:
Just for the heck of it I just took a look at my pasta machine, OT. It's the Marcato Atlas 150 Deluxe Pasta Machine. I don't have a motor or attachments for it.

by **HotParadox** Sat Jan 24, 2009 5:41 pm

Peregrine wrote:
Old Timer wrote:Well I like to make mine entirely from scratch when possible, noodles included. The sauce itself is a day long process. The two nights it spends in the frig is the melding process and is really required.

Your going to tell me you make your noodles from scratch??? My Italian Grandmother did...but I never had the time with work and kids and all that....your amazing O.T. too good to be true.hehehe

Peregrine, I bet he's really Italian!!! Very Happy

I can't believe he does it either. The only reason I do, is because that is what my mother did every night. The whole family, we helped her. And when I was little I would help her stuff the intestines. My father would grind the fresh pork and season it and we would make sausage. I thought everybody did this all stuff till I was about 10 years old.

by **Old Timer** Sat Jan 24, 2009 7:33 pm

Amazing---YES---Italian---NOPE Very Happy

by Guest Sat Jan 24, 2009 7:55 pm

Does anyone have a good recipe using spinach?

by **HotParadox** Sat Jan 24, 2009 8:14 pm

OTBH and Peregrine: I was wondering if you had any recipes for natural beauty stuff or natural remedies?

For instance, my grandmother taught me to put a little olive oil and a little sugar in my cupped hand and rub it all together in my hands and use it as an exfoliator, on hands, face, anywhere you want to soften skin and get rid of dry skin. flower

by Guest Sat Jan 24, 2009 8:27 pm

What kind are you looking for? I have a book or 2 of them.

by Guest Sat Jan 24, 2009 9:48 pm

These recipes come from "Honey, Garlic & Vinegar home remedies & recipes" by Dr. Patrick Quillin

Facial Treatment

1/3 c. finely ground oatmeal
3 t. hones, or enough to make a smooth paste
1 t. rose water

Blend oatmeal with honey until well mixed. If too thick and unmanageable, add a little rose water. Spread over clean face with the exception of your eyes and leave on for 1/2 hour. Remove with soft washcloth and warm water. Following this, a good astringent should be applied to tone the skin.

Face Lotion

1 T. sweet almond oil
2 T. honey

Blend together. This lotion should be used after the skin has been thoroughly cleansed. It should be permited to remain on the skin about 1/2 hour. Remove it with a soft cloth and tepid water. Following this, apply milk astringent to tone the skin. (I don't know what they mean by milk astringent) sorry.

I'll send more later.

by **HotParadox** Sat Jan 24, 2009 10:48 pm

Those are great! I wonder about the milk ingredient, too. Milk has lactic acid. That's supposed to be good for the skin.

by **HotParadox** Sat Jan 24, 2009 11:14 pm

OT's Better Half wrote:Does anyone have a good recipe using spinach?

This is how I make it. But if you don't care for this I have an American recipe that's nice, too.
I make most of my vegetables this way (broccoli, cauliflower, asparagus, green beans, peas etc) extending the cooking time depending on the vegetable. Use frozen veggies, if you like.

Italian Greens (Verdure)

*Wash your fresh spinach (escarole, dandelion greens or other vegetable) and drain it, but let some water remain on the vegetable.
*Throw the spinach in a large, deep skillet.
*Splash some olive oil over the top of spinach.
*Toss in a clove or two of chopped fresh garlic.
*Sprinkle with a little salt and a pinch of red pepper flakes or black pepper, and a hint of freshly grated nutmeg
*Put cover on pan and turn on the heat to medium high.
*In a minute or two lower the heat and continue cooking for about 5 minutes (depending on the vegetable, of course)
*The spinach will be reduced quite a bit in volume.
*Turn off heat but do not remove pan from burner.
*Squeeze a little fresh lemon juice over spinach. Toss with tongs to mix in.
*Sprinkle generously with freshly grated Pecorino Romano cheese and a little more finely, chopped fresh garlic.
*Toss with tongs again.
*Sprinkle with more Pecorino.
*Cover 5 minutes. Serve.

by Guest Sun Jan 25, 2009 9:56 pm

Thanks! That sounds good.
Here are some more beauty recipes.

Facial Softening
1/4 t. apple cider vinegar
1 T. honey
Blend togther and spread liberally over the face. Leave on for 15 minutes and rinse off in warm water. Pat dry.

Facial Balm from Cleopatra

1 t. honey
1 egg white
1 t. milk

Blend well and apply to clean face and neck. Leave on 1/2 hour. When it feels dry and brittle, wash it off with lukewarm water. You will feel your face and neck tingle. Cleopatra used this formula on her entire body to keep her skin soft and young looking.

Eye Magic Formula

1 T. honey
1 egg white

Mix well and with the fingertips pat the mixture into the tissue around the eyes. Do not pull on the skin. Always use a gentle patting motion when touching this area. Allow time for the honey & egg whie mixture to dry. Then wash off gently with warm water. Does wonders for tightening up the skin around the eye area.

by **HotParadox** Tue Jan 27, 2009 1:14 pm

Those sound awesome, Linda.

Here are a couple to add to our bag of beauty tricks:

"One natural anti wrinkle cream recipe uses the natural healing power of cucumbers to help in the anti wrinkle process while other natural products can be combined for natural skin toners to keep the skin tight as well as lotions to maintain the natural suppleness of the skin.

Your Own Natural Anti Wrinkle Cream Recipe

To make your own natural anti wrinkle cream you will need these ingredients.

1 medium size cucumber, one egg white, mayonnaise and olive oil.

Start by thoroughly washing and then slicing a cucumber in half. (do not peel). Next cube the cucumber and place into a blender. Add one egg white, two tablespoons of mayonnaise and one half cup of olive oil, extra virgin olive oil is preferred. Now blend in the blender until very smooth. Using this natural anti wrinkle cream recipe twice a day will help fight acne as well and help rid the face of age-related and sun-caused wrinkles.

Body Lotion Recipe

Start with the natural anti wrinkle cream recipe above. Combine one fourth cup of distilled water with one eighth teaspoon of plain borax. Mix the two together and set to the side. Heat one half cup of almond oil and one tablespoon of grated beeswax until the wax is nearly melted. Heat the borax and water mixture to almost boiling and add the essential oil fragrance of choice. Combine all mixtures together. This make about eight ounces of body lotion. Let cool. This lotion will help reduce rough skin and wrinkle formations.

Keep Skin Tight With Natural Toners

Mix four drops of essential oils with a half cup of pure water. Thoroughly wash face and allow to dry, then apply mixture to the skin to tone and soften. It also has the aroma of the oil that you use and lavender can help stimulate relaxation, which is especially useful at bedtime.

Many natural anti wrinkle cream recipes can be made using herbs known for their revitalizing properties and their ability to add collagen to the skin. For most, it is this lack of collagen that allows the skin to become dry and show wrinkles more readily. By using natural herbs to spark collagen production, the skin can be restored to its natural firmness.

You can also make a natural anti wrinkle cream recipe containing vitamin C, retinol and copper peptide. This combination can help provide the skin all it needs to remain moisturized and wrinkle free while helping to reverse the effects on aging. When using a natural anti wrinkle cream recipe it may take two weeks or more to realize the visible results, but continued use will provide continual benefits. Even though these recipes are natural it is always a good idea with any new cream either purchased or homemade to first place a small amount on your arm or hand to see if you have a reaction. Redness etc. before placing onto your face."

by **Old Timer** Tue Jan 27, 2009 1:25 pm

Sorry gals just can't help myself but your starting to sound like a salad. When do we eat?? hahhahahha

by **HotParadox** Tue Jan 27, 2009 1:43 pm

Old Timer wrote:Sorry gals just can't help myself but your starting to sound like a salad. When do we eat?? hahhahahha

Pipe down!

Maybe you could add a recipe that's manly, like a good hearty stew or pot roast or home made brewskies, or something like that. We need some stuff for the guys here! affraid

by **Old Timer** Tue Jan 27, 2009 2:54 pm

First tell me how the chili and the sonofabitchstew turned out.

by **HotParadox** Tue Jan 27, 2009 3:22 pm

Old Timer wrote:First tell me how the chili and the sonofabitchstew turned out.

Haha! You're a tough one to get a recipe out of!

Well, the chili will be on the menu for Super Bowl Sunday. The SOBstew, I'm not sure where I'm gonna find the big, wild animals it calls for! Remember, you're in Wyoming and they probably live in your house, in the north wing addition you probably built them a few years back, hahaha! Very Happy

by **Old Timer** Tue Jan 27, 2009 4:40 pm

Just kidding about the sob stew. What do you need, Go on challenge me. I triple dog dare ya Razz

by **HotParadox** Tue Jan 27, 2009 5:12 pm

Old Timer wrote:Just kidding about the sob stew. What do you need, Go on challenge me. I triple dog dare ya

I bet whatever you like to eat on Super Bowl Sunday, the guys here would dig, too. Maybe a spicy dip or snack or a dessert. Or maybe your ribs.

I'm making your chili and doggieboy's chicken and homemade noodles stew thingy. He says it feeds a crowd and guys love it.

by **Old Timer** Tue Jan 27, 2009 5:16 pm

The ribs thing will be coming shortly. And of course I am dragging this out just to keep you in suspense. hahhahahaha Laughing

by Guest Tue Jan 27, 2009 7:53 pm

All the recipes sound good. Some for the inside & some for the outside! Very Happy

Hand Scrub

3T. finely ground corn meal
1 t. cornstarch
2 T. honey

Blend corn meal and cornstarch an add honey. Place in a small jar. Use as you would any hand soap. It softens, cleans and smoothes the hands. Always rinse hands with cold water.

by **Old Timer** Wed Jan 28, 2009 5:57 pm

Oven Baked Ribs.

So far everyone that has tried my ribs using this method likes it better that those on the grill.

One or two slabs of Pork ribs. Baby back or St. Louis style ( large slab ) will do.
4 or 5 bottles of your favorite BBQ sauce.

Slice ribs into individual pieces.

First spray entire inside of pan with a non stick spray. It will make clean up very easy later.

Spread about 1/2 of a bottle of sauce on bottom of pan.

Place in a large baking pan such as a full size lasagne pan and cover completly with sauce.

Repeat with additional layers if needed.

Place in a cold oven and turn heat to 250 degrees. Do not cover.

Bake for 1 hour and then increase heat to 300 degrees.

Bake for another hour and then increase heat to 325 degrees or 350 degrees depending on how hot your oven gets. ( to hot is bad )

Bake for at least 45 minutes to 1 hour and remove and let stand for 10 to 15 minutes.

By now the meat should be cooked throughly and the sauce soaked all of the way into the meat. The meat should be very soft and just about fall off of the bones, not tough and stringy and stuck to the bones.

They are very tasty and with easy clean up and very little effort to make.

by Guest Wed Jan 28, 2009 6:32 pm

I found this spinach recipe for all spinach lovers. Long live Popeye!!

Wilted Spinach Salad

1 small red onion
8 cups small spinach leaves
croutons
1 garlic clove, finely chopped
4 ounces crumbled goat cheese, feta or ricotta salata (optional)
12 Kalamata olives pitted and cut into large pieces
1 tablespoon thinly sliced mint leaves
2 tablespoons sherry vinegar
salt and freshly milled pepper
6 tablespoons olive oil

Carefully sort through the leaves, then wash and dry them well. In a large bowl, toss together everything except the oil and croutons with several pinches salt. Heat the oil until almost smoking, then pour it over the salad, quickly turning the leaves with a pair of tongs as you do so. The spinach should sizzle, brighten, and soften. Taste and correct the levels of salt and vinegar. Add pepper to taste and serve, dividing the croutons evenly among the plates.

by **HotParadox** Fri Jan 30, 2009 9:51 am

Old Timer wrote:Oven Baked Ribs.

So far everyone that has tried my ribs using this method likes it better that those on the grill.....

Yummy. I can't wait to try them for the Super Bowl. Thanks, OT! Very Happy

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