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Dan Carmichael

9 Years Ago

Recipes You Created


Are we still allowed to share recipes here? If not, this is posted out of ignorance so I ask the mods to either close it or delete it.

This thread is for recipes you've created, or at least, a recipe you modified. Not for already published or favorite recipes.

People who know me say I am a very good cook. Thing is, I never cook from a recipe. I make things up. The good thing is they're original and delicious. Bad thing is I never take notes so I can never exactly duplicate a recipe again.

But here's one I did that came out pretty good. Props to the cute little cashier at Trader Joe's who gave me the idea and about 25% of the recipe.

Again, sorry - no portions - I cook by "feeling". But you will get the idea.

Ingredients:
onions, mixed sweet peppers, shitake mushrooms, bacon, mixed greens (not collards - mustard and kale), brussel sprouts, cheese, fried french onions, cream of celery soup.

- cook the bacon (I used 3 strips) in a large pan or kettle, do not drain. Cook to extra crisp so it crumbles well.
- chop the onions, peppers, and mushrooms
- remove and drain bacon. crumble.
- add a little oil (canola) to the bacon drippings in the pan, and in it saute the mushrooms, onions, and peppers. I added a little garlic and basil. then add the crumbled bacon to the saute and finish.
- when saute is finished, fold in the mixed greens and saute down as normal. When I saute mixed greens like this, I saute in the oil but for the last few minutes I crank up the pan heat, throw in a little water and quickly cover to steam the greens for the final step.
- in a separate covered saucepan, add a little water and steam the brussel sprouts to softness like normal.
- add a little cream of celery soup and water to the mixed green saute mix per taste. I used a half a can of soup. mix.
- in an oven baking casserole dish, lay out the cooked sprouts. spoon the saute and soup mix over the top. on top of this, add a little shredded cheese (I used mozerella) and lightly add the french fried onion rings.
- bake in an oven until bubbly, and the cheese is melted depending upon your recipe size. Mine was about 350 at 20 mins.
- serve and enjoy. except for the french fried onion rings and cheese, it's healthy. I went very light on both.

A quick note: all my ingredients were fresh, much from our own garden. So I don't know how well this will work using frozen sprouts, dried mushrooms, picked and jarred peppers, and so forth. But don't stress about it. Cooking is not an exact science. Cook what you feel and it will probably be great.

(we had ours with creamy artichoke dip on crackers, a salad, and baked fish. your mileage can vary.)


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Alexandra Till

9 Years Ago


Sounds extra yummy, Dan.
Unfortunately I can't come up with a recipe I created (I'm the worse cook ever), but I hope many others do.

 

Val Arie

9 Years Ago

Hi Dan, what a great idea for a thread...hope it is permitted. That sounds good. I love brussel sprouts and that sounds like a good combo. We are getting the fresh ones on the stalk right now.

I cook like you do so can never remember what I did. I don't have any recipes I can think of at the moment but just discovered two things recently, no three. I love anise or fennel sautéed with onions and whatever else, White cheddar Cheese Its make a great breading instead of crumbs and Bolthouse ranch yogurt dressing works better than egg wash and adds a lot of flavor.

 

Bob Galka

9 Years Ago

as long as there are no pictures of human naughty parts, religion or politics involved.. then you should be good to go ;O)

bob

 

Marlene Burns

9 Years Ago

ya lost me at "cook the bacon"
lol

 

Roy Erickson

9 Years Ago

Recipe's - what are those? Oh - you mean ones you get out of a book to cook something with - thanks - but like Dan C. I make mine up as I go along - cause the last one I followed from a book was a flop - giant flop. I cook fairly regularly - the wife and I usually exist on different diets - we have opposite problems - she'd like to weigh what I weigh - I don't necessarily want to weigh what she weighs - but a little weight wouldn't hurt - IF, the giant IF, it would go somewhere besides my middle.

Marlene - if you don't cook the bacon - it's kind of gross to eat raw.

 

See My Photos

9 Years Ago

Well on the fly just yesterday I cooked some fries. Had some left over spaghetti sauce. Put the fries in a square pan. Took about 4 packages of the parmesan cheese packs that come with Costco pizza and sprinkled over the fries. Took one package of the dried peppers and added it to the fries. Heated up the spaghetti sauce. Added a couple slices of American cheese on top of fries, parmesan cheese, and dried peppers. Poured the hot spaghetti sauce on top of everything and had spaghetti sauce fries with Parmesan and American cheese.

 

Mark Blauhoefer

9 Years Ago

I discovered that if you run out of chocolate sauce for your vanilla ice cream Nutella makes a really nice substitute. Not as desirable as beginning with triple choc icecream, but even on conventional chocolate icecream it's perfect if you want something extra (that isn't chocolate sauce)

 

Suzanne Powers

9 Years Ago

Where is Mario? I wish he would turn up in this thread, I miss him!


Great simple appetizer for the holidays:


Virginia Ham Cheese Spread

1 portion of cream cheese
(variation: replace some of the cream cheese with cheddar
and/or add green olives chopped)

1 portion Virginia Ham (salty cured ham) shredded or diced in small pieces

Mix together and use as a spread on crackers or crisped bread (imported rye crisps or the multigrain variation of these crackers are really good)

 

Jani Freimann

9 Years Ago

Not a recipe that I created, but a way to make your cinnamon rolls better:

When you form your log of dough to cut before placing them into the cooking pan, cut them 2 or 2 1/2 inches thick.
Let them rise a lot (just about spilling out of the pan) after forming them and placing them in the pan you cook them in. It is the second time the dough has risen (already risen before rolling out the dough) so it will take longer than the first time.
Cook them just under cooked and let them finish outside the oven. Don't let them get too brown or they will be crispy and lose moisture.

This will make your sweet rolls lighter and fluffier. Pretty sure any cinnamon roll recipe will work this way.

 

Dan Carmichael

9 Years Ago

@Craig
Well on the fly just yesterday I cooked some fries. Had some left over spaghetti sauce. Put the fries in a square pan. Took about 4 packages of the parmesan cheese packs that come with Costco pizza and sprinkled over the fries. Took one package of the dried peppers and added it to the fries. Heated up the spaghetti sauce. Added a couple slices of American cheese on top of fries, parmesan cheese, and dried peppers. Poured the hot spaghetti sauce on top of everything and had spaghetti sauce fries with Parmesan and American cheese.


My word that sounds good! It is a horrible and torturous fate I cannot eat like this any more. : (

@Jani
When you form your log of dough to cut before placing them into the cooking pan, cut them 2 or 2 1/2 inches thick.
Let them rise a lot (just about spilling out of the pan) after forming them and placing them in the pan you cook them in. It is the second time the dough has risen (already risen before rolling out the dough) so it will take longer than the first time.
Cook them just under cooked and let them finish outside the oven. Don't let them get too brown or they will be crispy and lose moisture.

This will make your sweet rolls lighter and fluffier. Pretty sure any cinnamon roll recipe will work this way.


Good tip. We always bake our own bread, rolls, etc. One thing I have found is how to enhance the rising. After making the dough, at first rising, I put the dough in the oven. I turn on the over for no more than 10 or 15 seconds every 15 minutes. (Electric, gas might be less). You can't even feel the heat, but this is enough to get a temp of about 90 - 100. The difference it makes in rising is noticeable. This works especially well for the heavier whole wheat flour. And the onion rolls come out nice and light and fluffy.

 

Marlene Burns

9 Years Ago

Roy,
I don't eat bacon..cooked or otherwise. ;)

 

Suzanne Powers

9 Years Ago

I discovered this summer when making pasta salads with a homemade oil and wine vinegar/herb Italian dressing, to get the best flavor use only quality pasta. There was a big difference in flavor with the first pasta salad and succeeding salads.

I couldn't figure out why the pasta salads after the first one I made didn't have the wonderful Italian flavor and after a few days the pasta would get an unpleasant slimy/gummy texture. It finally hit me at the end of the summer after changing most of the ingredients to fresh and using imported Parmesan cheese (nothing worked to improve the flavor) why the first salad was so good,

I remembered I had used Barilla pasta, after that lower quality pastas! The better pasta enhances the flavor so you don't have to use a lot of dressing for it to be flavorful.

If you start missing summer flavors this winter, for a quick-on-the-go meal that will last in the fridg, here is my version of an Italian pasta salad:

1 box of any quality pasta cooked al dente (whole wheat is excellent in this recipe)
4 or more cups of fresh or frozen veggies
1 cup fresh tomatoes chopped
3/4 to 1 cup of chopped (any type) onions

Optional: mild white cheeses, pepperoni, ripe olives or any combination of veggies

Dressing:

1/2 cup of (any type) salad oil
1/8 cup red wine vinegar
1 tsp sea salt
1/2 tsp fresh cracked pepper
1 tsp sugar
1/4 cup grated Parmesan cheese
1 to 2 Tbs dried oregano
1 to 2 Tbs thyme
3 fresh garlic buds crushed or 1 Tbs dried garlic

Combine dressing ingredients and mix with pasta and veggies, keep refrigerated.







 

Phyllis Beiser

9 Years Ago

Marlene, At Walmart or Sams, there is an already prepared sliced,smoked beef brisket that makes a pretty good bacon substitute.

 

Susan Sadoury

9 Years Ago

When I make kraft mac n cheese I get it all cooked up and add a big chunk of velveeta and extra milk. YUMMY

 

This discussion is closed.