Recipes
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The Kizzy
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Recipes
Would anyone be interested in sharing some of your favorite recipes here. You know the ones you cook for the family or for special occasions? Maybe give each other some good ideas.
Zanchief wrote:Harrison wrote:I'm not dead
Fucker never listens to me. That's it, I'm an atheist.
Hamburger Corn Casserole
brown 1 # hamburger (I buy extra lean)- add pepper & Lawry's Seasoning Salt
Add some chopped yellow onion (if you like)
drain hamburger if greasy -- even rince with hot water....
Add
2 cans cream of chicken soup (I use Campbells)
2 cans cream of celery soup
1 - 8 oz sour cream
4 cans (drained) - extra sweet crunchy Golly Green Giant sweet corn (in
small cans)
Add cooked and drained - large bag of extra wide egg noodles (or dumpling
noodles) (I use Creamettes in green bag) I don't boil the noodles until
really soft - I like them more firm. That way they don't mush up ....
My mother has cooked this well before I was even born. Has been my favorite for my entire life! haha. A true Minnesotan casserole.
ps. makes great leftovers
brown 1 # hamburger (I buy extra lean)- add pepper & Lawry's Seasoning Salt
Add some chopped yellow onion (if you like)
drain hamburger if greasy -- even rince with hot water....
Add
2 cans cream of chicken soup (I use Campbells)
2 cans cream of celery soup
1 - 8 oz sour cream
4 cans (drained) - extra sweet crunchy Golly Green Giant sweet corn (in
small cans)
Add cooked and drained - large bag of extra wide egg noodles (or dumpling
noodles) (I use Creamettes in green bag) I don't boil the noodles until
really soft - I like them more firm. That way they don't mush up ....
My mother has cooked this well before I was even born. Has been my favorite for my entire life! haha. A true Minnesotan casserole.
ps. makes great leftovers
Maeya wrote:And then your head just aches from having your hair pulled so tight for so long...
Mexican Chilli
1lb chicken breasts.
1 large jar of pace mild extra chunky salsa
Put both in crockpot on low for 8 hours.
Cook brown rice
Cook black beans
Serve beans over rice with the chicken and sauce over with lots of cheese!
I used to love this meal after a full day of snowboarding.
1lb chicken breasts.
1 large jar of pace mild extra chunky salsa
Put both in crockpot on low for 8 hours.
Cook brown rice
Cook black beans
Serve beans over rice with the chicken and sauce over with lots of cheese!
I used to love this meal after a full day of snowboarding.
Maeya wrote:And then your head just aches from having your hair pulled so tight for so long...
Orange Julius Ceasar
Combine 2-4 scoops of French Vanilla Ice Cream and a dash of milk in a bowl. Stir until frothy.
Fill tall glass with cubed or crushed ice.
Put 2-4 shots of Parrot Bay Rum in glass.
Fill to 3/4 full with ice cream mix.
Top it off with orange juice and stir!
Should taste like orange sherbert ice cream.
The orange Juice can be replaced with just about any other softdrink or juice!
Combine 2-4 scoops of French Vanilla Ice Cream and a dash of milk in a bowl. Stir until frothy.
Fill tall glass with cubed or crushed ice.
Put 2-4 shots of Parrot Bay Rum in glass.
Fill to 3/4 full with ice cream mix.
Top it off with orange juice and stir!
Should taste like orange sherbert ice cream.
The orange Juice can be replaced with just about any other softdrink or juice!
Maeya wrote:And then your head just aches from having your hair pulled so tight for so long...
this recipe you'll have to fudge to your own tastes. I'm simply not someone who measures so this is all estimated by ratio.. I eyeball and taste.
Chicken Veg Pasta
1 lb boneless skinless chicken breast
1 small box pasta (whatever your favorite is will do, I tend to prefer the types that can absorb sauce like rotini)
1 packet italian dressing mix
1 1/2 cups reduced fat/fat free sour cream
1/2 cup skim milk (used as a thinner - another option is to use prepared italian dressing rather than the packet and omit the milk, but I prefer it this way. since concocting this I've tried both ways several times)
3/4 - 1 cup parmesan
2 tbsp garlic
1 cup frozen corn
1 1/2 cups frozen broccoli
1 cup frozen peas
Garlic salt/salt/pepper to taste
Dice and simmer chicken breast per your preference - I generally like to semi-steam mine with a little garlic, salt and pepper to keep some flavor in it. Boil your pasta - while those 2 are cooking, mix the sour cream, italian seasoning, parmesan, garlic, and milk and set aside. When the pasta has about ~5 minutes left or so, add in the veggies - **be very mindful of when to add the veggies, you don't want them overcooked in this dish** - Drain the pasta and veggies, then the chicken if you need to. Combine them all, stir the sauce in and add the salt and pepper to taste.
I've used different veggies with this depending on my mood, but the corn/pea/broccoli combination is my favorite. Carrots, onions, mushrooms, peppers I'm sure would all work too depending on the combination.
Chicken Veg Pasta
1 lb boneless skinless chicken breast
1 small box pasta (whatever your favorite is will do, I tend to prefer the types that can absorb sauce like rotini)
1 packet italian dressing mix
1 1/2 cups reduced fat/fat free sour cream
1/2 cup skim milk (used as a thinner - another option is to use prepared italian dressing rather than the packet and omit the milk, but I prefer it this way. since concocting this I've tried both ways several times)
3/4 - 1 cup parmesan
2 tbsp garlic
1 cup frozen corn
1 1/2 cups frozen broccoli
1 cup frozen peas
Garlic salt/salt/pepper to taste
Dice and simmer chicken breast per your preference - I generally like to semi-steam mine with a little garlic, salt and pepper to keep some flavor in it. Boil your pasta - while those 2 are cooking, mix the sour cream, italian seasoning, parmesan, garlic, and milk and set aside. When the pasta has about ~5 minutes left or so, add in the veggies - **be very mindful of when to add the veggies, you don't want them overcooked in this dish** - Drain the pasta and veggies, then the chicken if you need to. Combine them all, stir the sauce in and add the salt and pepper to taste.
I've used different veggies with this depending on my mood, but the corn/pea/broccoli combination is my favorite. Carrots, onions, mushrooms, peppers I'm sure would all work too depending on the combination.
"I think you may be confusing government running amok with government doing stuff you don't like. See, you're in the minority now. It's supposed to taste like a shit taco." - Jon Stewart
Oh and if you ever plan on making any bread product, such as pizza or garlic bread ect this is a MUST.
http://www.pamperedchef.com/our_product ... oryCode=FH
It will totally change the taste of your food. People have told me this is the best cheesy garlic bread they have ever had!
1 Loaf italian bread
Cut into 8 pieces.
Spread butter, sprinkle on garlic salt, top with colby + american cheese.
Bake 10 minutes on stone at 400
http://www.pamperedchef.com/our_product ... oryCode=FH
It will totally change the taste of your food. People have told me this is the best cheesy garlic bread they have ever had!
1 Loaf italian bread
Cut into 8 pieces.
Spread butter, sprinkle on garlic salt, top with colby + american cheese.
Bake 10 minutes on stone at 400
Maeya wrote:And then your head just aches from having your hair pulled so tight for so long...
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The Kizzy
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Chicken and Broccoli Casserole
2 cups uncooked rice
1 bag frozen broccoli
1 bag (2 cups) shredded cheese
1 can cream of mushroom
1 can cream of chicken
1 pound cubed chicken breasts
Cook cubed chicken breast in olive oil, season to taste.
When chicken is done, add frozen broccoli to pan, reduce heat and cover.
Cook rice according to instructions.
Combine rice, chicken/broccoli and soups and spread in a 9x13 dish. cover with shredded cheese. Bake at 350 degrees for about 20 minutes.
2 cups uncooked rice
1 bag frozen broccoli
1 bag (2 cups) shredded cheese
1 can cream of mushroom
1 can cream of chicken
1 pound cubed chicken breasts
Cook cubed chicken breast in olive oil, season to taste.
When chicken is done, add frozen broccoli to pan, reduce heat and cover.
Cook rice according to instructions.
Combine rice, chicken/broccoli and soups and spread in a 9x13 dish. cover with shredded cheese. Bake at 350 degrees for about 20 minutes.
Zanchief wrote:Harrison wrote:I'm not dead
Fucker never listens to me. That's it, I'm an atheist.
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The Kizzy
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Taco Dip
3 pkgs cream cheese
1.5-2 pounds ground beef
1 jar Pace Picante
1 bag shredded cheese
tortilla chips
soften cream cheese and spread in a 9x13 pan.
Cook ground beef and drain well. Put it back in the pan and add Pace. Spread over cream cheese and cover with shredded cheese. Bake at 350 degrees for about 20 minutes. Use tortilla chips to dip.
3 pkgs cream cheese
1.5-2 pounds ground beef
1 jar Pace Picante
1 bag shredded cheese
tortilla chips
soften cream cheese and spread in a 9x13 pan.
Cook ground beef and drain well. Put it back in the pan and add Pace. Spread over cream cheese and cover with shredded cheese. Bake at 350 degrees for about 20 minutes. Use tortilla chips to dip.
Zanchief wrote:Harrison wrote:I'm not dead
Fucker never listens to me. That's it, I'm an atheist.
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The Kizzy
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- Joined: Thu Mar 11, 2004 9:48 pm
- Location: In the closet with the ghosts
Slow Cooker Beef Stroganoff
Ingredients:
1lb cubed stew beef
1 tablespoon Worcestershire sauce
1 can condensed cream of mushroom soup
1/4 cup water
1/2 cup chopped onion
4 oz cream cheese
1. In slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
3. Serve over cooked egg noodles, or whatever you like.
Ingredients:
1lb cubed stew beef
1 tablespoon Worcestershire sauce
1 can condensed cream of mushroom soup
1/4 cup water
1/2 cup chopped onion
4 oz cream cheese
1. In slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
2. Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.
3. Serve over cooked egg noodles, or whatever you like.
Last edited by The Kizzy on Thu Sep 06, 2007 9:42 pm, edited 1 time in total.
Zanchief wrote:Harrison wrote:I'm not dead
Fucker never listens to me. That's it, I'm an atheist.
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The Kizzy
- NT Patron
- Posts: 15193
- Joined: Thu Mar 11, 2004 9:48 pm
- Location: In the closet with the ghosts
Caramel Corn
8 cups popped popcorn
3/4 cup brown sugar
6 tbsp butter
3 tbsp light corn syrup
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla
Put popcorn in 17x12x2 pan and remove any kernals.
Combine brown sugar, butter, corn syrup, salt in 1 1/2qt. pan.
Put burner on medium cook and stir with wooden spoon. When it starts to boil stop stirring and cook for 5 minutes. Remove from heat.
Stir in baking soda and vanilla. Pour over popcorn. Gently stir popcorn.
Putin oven at 325. Bake for 15 minutes. Remove and stir with wooden spoon. Put back in for 5 to 10 minutes. Use a pancake turner to remove and place in large bowl.
8 cups popped popcorn
3/4 cup brown sugar
6 tbsp butter
3 tbsp light corn syrup
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla
Put popcorn in 17x12x2 pan and remove any kernals.
Combine brown sugar, butter, corn syrup, salt in 1 1/2qt. pan.
Put burner on medium cook and stir with wooden spoon. When it starts to boil stop stirring and cook for 5 minutes. Remove from heat.
Stir in baking soda and vanilla. Pour over popcorn. Gently stir popcorn.
Putin oven at 325. Bake for 15 minutes. Remove and stir with wooden spoon. Put back in for 5 to 10 minutes. Use a pancake turner to remove and place in large bowl.
Zanchief wrote:Harrison wrote:I'm not dead
Fucker never listens to me. That's it, I'm an atheist.
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The Kizzy
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- Posts: 15193
- Joined: Thu Mar 11, 2004 9:48 pm
- Location: In the closet with the ghosts
Chocolate Espresso Cheesecake
Crust:
1-½ cups ground pecans, toasted
1 ½ cups chocolate wafer cookie crumbs
6 tablespoons unsalted butter, melted
3 oz semisweet chocolate, melted
Filling:
16 oz cream cheese, softened
1 cup firmly packed dark brown sugar
4 large eggs, at room temp
2 teaspoons pure vanilla extract
8 oz semisweet chocolate, melted
1/3-cup fresh brewed espresso or strong coffee
1-cup sour cream
Glaze:
1/3-cup heavy cream
1-tablespoon sugar
3 oz semisweet chocolate, chopped
Preheat oven to 300 degrees F. lightly butter springform pan
Make the crust:
In a bowl, combine the pecans and cookie crumbs, stir in the butter until combined. Press the crust over the bottom and up the sides of the prepared pan. Drizzle the crust with the melted chocolate. Chill the crust while preparing the filling.
Make the filling:
Put the cream cheese and brown sugar in a bowl and beat until smooth with electric mixer on medium speed. Scrape down the bowl. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Add the vanilla and melted chocolate and beat on low speed until combined. Pour in the espresso and beat until combined. Add the sour cream and beat until smooth and fully combined. Scrape down the bowl. Pour the filling into the prepared crust and smooth the top.
Fill a 2-quart pan halfway with hot water and place on the bottom rack of the oven. Bake the cake on the middle rack for 1 hour. Lower the oven temperature to 275 degrees F, and bake the cake 1 hour more. Lower the oven temp to 250 degrees F and bake the cake 30 minutes more. Turn off the oven and leave the cake in for 30 minutes more with the door closed. Remove the cake to a wire rack and cool to room temperature. Cover the cake with foil and refrigerate for at least 4 hours or overnight.
Make the Glaze:
In a ceramic or glass bowl covered with plastic wrap, heat the cream, sugar and chocolate on High in a microwave oven for 30-second intervals, stirring after each interval, until smooth.
Pour the warm glaze over the top of the cheesecake and spread until smooth. Chill the cake for 1 hour to set the glaze.
To serve, transfer the cake to a serving plate and remove the sides of the springform pan. Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
This one is NOT easy to make. Very delicious though, bt unless you know what the fuck you are doing, you will mess this up the first few times. I have never made a perfect one, and I consider myself a very good cook
Crust:
1-½ cups ground pecans, toasted
1 ½ cups chocolate wafer cookie crumbs
6 tablespoons unsalted butter, melted
3 oz semisweet chocolate, melted
Filling:
16 oz cream cheese, softened
1 cup firmly packed dark brown sugar
4 large eggs, at room temp
2 teaspoons pure vanilla extract
8 oz semisweet chocolate, melted
1/3-cup fresh brewed espresso or strong coffee
1-cup sour cream
Glaze:
1/3-cup heavy cream
1-tablespoon sugar
3 oz semisweet chocolate, chopped
Preheat oven to 300 degrees F. lightly butter springform pan
Make the crust:
In a bowl, combine the pecans and cookie crumbs, stir in the butter until combined. Press the crust over the bottom and up the sides of the prepared pan. Drizzle the crust with the melted chocolate. Chill the crust while preparing the filling.
Make the filling:
Put the cream cheese and brown sugar in a bowl and beat until smooth with electric mixer on medium speed. Scrape down the bowl. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Add the vanilla and melted chocolate and beat on low speed until combined. Pour in the espresso and beat until combined. Add the sour cream and beat until smooth and fully combined. Scrape down the bowl. Pour the filling into the prepared crust and smooth the top.
Fill a 2-quart pan halfway with hot water and place on the bottom rack of the oven. Bake the cake on the middle rack for 1 hour. Lower the oven temperature to 275 degrees F, and bake the cake 1 hour more. Lower the oven temp to 250 degrees F and bake the cake 30 minutes more. Turn off the oven and leave the cake in for 30 minutes more with the door closed. Remove the cake to a wire rack and cool to room temperature. Cover the cake with foil and refrigerate for at least 4 hours or overnight.
Make the Glaze:
In a ceramic or glass bowl covered with plastic wrap, heat the cream, sugar and chocolate on High in a microwave oven for 30-second intervals, stirring after each interval, until smooth.
Pour the warm glaze over the top of the cheesecake and spread until smooth. Chill the cake for 1 hour to set the glaze.
To serve, transfer the cake to a serving plate and remove the sides of the springform pan. Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.
This one is NOT easy to make. Very delicious though, bt unless you know what the fuck you are doing, you will mess this up the first few times. I have never made a perfect one, and I consider myself a very good cook
Zanchief wrote:Harrison wrote:I'm not dead
Fucker never listens to me. That's it, I'm an atheist.
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The Kizzy
- NT Patron
- Posts: 15193
- Joined: Thu Mar 11, 2004 9:48 pm
- Location: In the closet with the ghosts
Delicious hot artichoke dip
1 Cup Hellmann's mayo
1 pint sour cream
8oz shredded mozzarella cheese
1/2 cup grated parm. cheese
1 can (6-8 count) artichoke hearts (cup up if necessary)
1 can french fried onions
Preheat oven to 350
Mix ingredients together, and bake for 25 min. or until cheese is stringy
Serve with crackers of choice!
1 Cup Hellmann's mayo
1 pint sour cream
8oz shredded mozzarella cheese
1/2 cup grated parm. cheese
1 can (6-8 count) artichoke hearts (cup up if necessary)
1 can french fried onions
Preheat oven to 350
Mix ingredients together, and bake for 25 min. or until cheese is stringy
Serve with crackers of choice!
Zanchief wrote:Harrison wrote:I'm not dead
Fucker never listens to me. That's it, I'm an atheist.
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The Kizzy
- NT Patron
- Posts: 15193
- Joined: Thu Mar 11, 2004 9:48 pm
- Location: In the closet with the ghosts
Chicken Divan
3 whole chicken breasts
1 package broccoli parts
1 can cream of chicken soup
1 teaspoon lemon juice
1/2c of mayonnaise
shredded cheddar cheese
Preheat oven to 350 degrees.
Cook chicken and broccoli separately. Place broccoli on bottom of a
greased
casserole dish. Remove chicken from bones (if not boneless breasts).
Place
chicken on broccoli. Combine other ingredients, except cheese, and
pour on
top of chicken. Place cheese on top on mixture and cook for 30
minutes.
3 whole chicken breasts
1 package broccoli parts
1 can cream of chicken soup
1 teaspoon lemon juice
1/2c of mayonnaise
shredded cheddar cheese
Preheat oven to 350 degrees.
Cook chicken and broccoli separately. Place broccoli on bottom of a
greased
casserole dish. Remove chicken from bones (if not boneless breasts).
Place
chicken on broccoli. Combine other ingredients, except cheese, and
pour on
top of chicken. Place cheese on top on mixture and cook for 30
minutes.
Zanchief wrote:Harrison wrote:I'm not dead
Fucker never listens to me. That's it, I'm an atheist.
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The Kizzy
- NT Patron
- Posts: 15193
- Joined: Thu Mar 11, 2004 9:48 pm
- Location: In the closet with the ghosts
Tater Tot Casserole
a.. 32-oz bag of frozen tater tots
b.. 1 lb. ground beef, browned
c.. 1/2 tsp. salt
d.. 1/4 tsp. pepper
e.. 10 3/4 oz. can cream of mushroom soup
f.. 1 Tbsp dried onions
g.. 1/4 cup milk
1.. Line crock pot w/ frozen tater tots.
2.. Combine remaining ingredients. Pour over potatoes
3.. Cover. Cook on high 3 hours
a.. 32-oz bag of frozen tater tots
b.. 1 lb. ground beef, browned
c.. 1/2 tsp. salt
d.. 1/4 tsp. pepper
e.. 10 3/4 oz. can cream of mushroom soup
f.. 1 Tbsp dried onions
g.. 1/4 cup milk
1.. Line crock pot w/ frozen tater tots.
2.. Combine remaining ingredients. Pour over potatoes
3.. Cover. Cook on high 3 hours
Zanchief wrote:Harrison wrote:I'm not dead
Fucker never listens to me. That's it, I'm an atheist.
Cheesecake tarts:
1 box nilla wafers
1 8oz pkg cream cheese
1 egg
1 cup sugar
1tbsp flour
1 tsp vanilla
1 can pie topping of your choice
Cupcake liners
Preheat oven to 425. Mix the cream cheese, eggs, sugar, and vanilla together - blend very well. Line a muffin pan with your cupcake liners - drop 1 nilla wafer in the bottom of each - I find it best to put the flat side on the bottom. Pour the mixture in the cups and bake for 20-25 minutes (the top of the tarts will start to crack a little when they're done.) Let cool and top with your favorite pie topping. They're also fine plain, with a chocolate drizzle, whipped cream.. anything you can think of, really
1 box nilla wafers
1 8oz pkg cream cheese
1 egg
1 cup sugar
1tbsp flour
1 tsp vanilla
1 can pie topping of your choice
Cupcake liners
Preheat oven to 425. Mix the cream cheese, eggs, sugar, and vanilla together - blend very well. Line a muffin pan with your cupcake liners - drop 1 nilla wafer in the bottom of each - I find it best to put the flat side on the bottom. Pour the mixture in the cups and bake for 20-25 minutes (the top of the tarts will start to crack a little when they're done.) Let cool and top with your favorite pie topping. They're also fine plain, with a chocolate drizzle, whipped cream.. anything you can think of, really
Last edited by Gypsiyee on Mon Sep 10, 2007 4:42 am, edited 1 time in total.
"I think you may be confusing government running amok with government doing stuff you don't like. See, you're in the minority now. It's supposed to taste like a shit taco." - Jon Stewart
Mongolian-ish chicken and broccoli
1 pound chicken
2-3 cups broccoli
1/2 cup soy or teryaki sauce
1/2 cup brown sugar
2 tbsp garlic
3 tbsp chili sauce - optional (I like sweet chili sauce, could use hot sauce here too)
1/4cup asian style dressing (pretty versatile here. you could use more soy or teryaki if you wanted)
2 cups cooked rice
mix the soy, sugar, garlic, chili sauce and dressing together in a bag. Reserve about a half cup. Slice the chicken into bite size pieces and marinate for 20 mins. Start steaming your rice. When ready, put entire contents of chicken mixture into a wox and simmer over medium high heat until thoroughly cooked. Do not drain. Steam broccoli. Add broccoli in with chicken and fold in reserved dressing, coating the broccoli. Serve over rice
**Disclaimer, I know my recipes aren't as thorough as you guys but these are my own personal recipes that are takes on random things and experiments made at home so I'm citing from memory ><
1 pound chicken
2-3 cups broccoli
1/2 cup soy or teryaki sauce
1/2 cup brown sugar
2 tbsp garlic
3 tbsp chili sauce - optional (I like sweet chili sauce, could use hot sauce here too)
1/4cup asian style dressing (pretty versatile here. you could use more soy or teryaki if you wanted)
2 cups cooked rice
mix the soy, sugar, garlic, chili sauce and dressing together in a bag. Reserve about a half cup. Slice the chicken into bite size pieces and marinate for 20 mins. Start steaming your rice. When ready, put entire contents of chicken mixture into a wox and simmer over medium high heat until thoroughly cooked. Do not drain. Steam broccoli. Add broccoli in with chicken and fold in reserved dressing, coating the broccoli. Serve over rice
**Disclaimer, I know my recipes aren't as thorough as you guys but these are my own personal recipes that are takes on random things and experiments made at home so I'm citing from memory ><
"I think you may be confusing government running amok with government doing stuff you don't like. See, you're in the minority now. It's supposed to taste like a shit taco." - Jon Stewart
