OK, Post Your **ALL TIME FAVORITE RECIPES** Here!!!!

Be it for the crock pot, the pressure cooker, the grill...whatever. Sometimes I do recipes in waves. Right now, i am having a love affair with soups, and making my own organic broths. My fav tip is that if you add the skin of an onion to your vegetable broth, it gives it both color and depth.

Tomorrow, I am making salmon as follows: Preheat your oven to 400

The notes accompanying this recipe indicate that cooking fish at a high temperature in the oven seals in the flavor and helps get dinner out quickly. Excellent, easy dish.

1 pound small new potatoes, scrubbed clean and halved
2 Tbsp olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt Freshly ground pepper
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon, cut into large wedges

Preheat oven to 400°F. In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the baking dish from the oven.

In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste. Add the asparagus mixture to the potatoes and stir to combine.

Push the vegetables to the side of the dish to make room for the salmon steaks. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through. Garnish with fresh dill and lemon wedges. Serves 4.

1 can black beans, drained
1/8 medium onion
1 tsp cumin
2 tsp minced garlic
1 tsp fresh ground black pepper
1/4 bunch fresh cilantro

Cram the whole mess in the blender and blend on high until you get the consistency you want. It's easier to do this (and the dip tastes better) AFTER you've used the blender for the margaritas.

Enjoy!

I'd need to cook the onion first...or maybe let someone else make this, and not tell me. :)

I've never served it without praise and requests for the recipe:

Ingredients
6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Splash of Tabasco
2 cups regular grits
16 ounces cheese, grated or cubed - cheddar, jack, or some mixture
1/2 cup milk
3 large eggs, beaten
1/2 cup unsalted butter

Directions

Preheat the oven to 350 degrees F.
Grease a 4-quart casserole dish.
Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan.
Stir in the grits and whisk until completely combined.
Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes.
Add most of the cheese and milk and stir. Gradually stir in the eggs, butter and Tabasco, stirring until all are combined.
Pour the mixture into the prepared casserole dish.
Sprinkle with remaining cheese and bake for 35 to 40 minutes or until set.

Most of my recipes are on my home server and I since you say you're into a soup rotation now I have a Brunswick stew recipe I really like.

But here's one I have handy now, something I only recently tried:

Southwestern Stuffed Acorn Squash

Makes 6 servings
Ingredients

3 acorn squash (¾-1 pound each)
5 ounces bulk turkey sausage
1 small onion, chopped
½ medium red bell pepper, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chopped cherry tomatoes
1 15-ounce can black beans, rinsed
½ teaspoon salt
Several dashes hot red pepper sauce, to taste
1 cup shredded Swiss cheese
eating well Southwestern Stuffed Acorn Squash Ingredients Cont.


eating well Southwestern Stuffed Acorn Squash Instructions

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.
3. Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add turkey sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.
4. When the squash are tender, reduce oven temperature to 325°. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Cooking and Baking group member's

http://journals.democraticunderground.com/AZDemDist6

PS, don't let the pickled beets recipe throw you, I stuck that in there so I could find it again this fall when I have beets from the garden....:evilgrin:

from time to time. It reminded me of that.

1.5cups of Elbow Macaroni
1 can Campbell's Chedder Cheese Soup
1/2 can of Milk (skim works nice)
1 inch of Kraft's Extra-sharp White Cheese
3tbsp butter
Salt to taste
Bread Crumbs - Italian Flavored prefered.

Cook Elbows for about 12-15 minutes as stated on box
Melt together Soup, Butter, Milk, Chedder Cheese, salt to taste
Mix all together in a 2'in deep baking dish and sprinkle bread crumbs on top.

Cook at 375 for 42-45 minutes.

My mother sometimes adds frozen onion bits to the mix but I skip those

My favorite comfort food, I have improved the health on it a bit. I use whole wheat pasta along with skim milk and heart-smart margarine.

It's bookmarked for a weekend test run.

The prep work was simple, not surprising given the fact that there are only seven ingredients (eight if you count the pepper that I added), and the finished product was moist and creamy, without being runny. I'll start playing with more, and different cheeses soon.

Thanks again for the recipe.

Easy chocolate icing (I use this on everything...it's great on spice cake or gingerbread...)
6 Tbsp. butter
6 Tbsp. milk
1 and 1/3 C. sugar
Bring to a boil over medium heat, stirring constantly. Boil for one minute, still stirring constantly. Remove from heat and add 1/2 C. of semi-sweet chocolate chips. Stir until melted. Frosting will thicken as it cools.

Easy Coconut Cake
Use your favorite boxed cake mix (I use Duncan Hines, and I stay away from the "butter recipe" versions; they tend to burn more easily). Bake as directed in 9" x13" pan. Let cool 5 minutes after removing from oven. Poke holes in cake with a fork. Pour over one can Coco Lopez cream of coconut (found in the aisle with drink mixes for bloody marys and the like). Once cake is completely cool, frost with:
The frosting above OR
A tub of whipped topping; really good with flaked coconut sprinkled on top OR
BOTH *lol* Put the chocolate frosting down first, then the whipped topping and coconut.
:-)
This works well with just about any kind of cake; I've tried it with white, yellow, chocolate and spice, and they all turn out well.

:9 I don't have anything really elaborate to contribute right off hand, but if anyone is interested in a REALLY easy fruit dip/snack tray, here's my "recipe," lol:

You will need:
- Vanilla yogurt
- Ground cinnamon
- A bowl
- A spoon/spatula/other stirring device :P
- Whatever kind of fresh fruit you desire
- A serving tray/platter

Pour vanilla yogurt into a bowl. Add ground cinnamon and stir until an even consistency is achieved (you can add as much or as little cinnamon as you want, but it looks nicer when it's evenly blended in). Place bowl in the middle of the serving tray or platter, and arrange slices of fresh fruit around it (I usually do this with red apples and green pears for the color variation, alternating the slices around the bowl). And, um, yeah, that's about it. :P Like I said, super-easy - I don't know if that even qualifies as a "recipe," but I just thought I'd share in case anyone is interested. :)

1 cup dry rice, white or brown

1 can of beef broth (consomme also works, slight difference in taste)
1 envelope of onion soup mix

OR instead of those two,
1 can of French onion soup (less beefy taste, bigger onion chunks)

1 cup of water
1 small can of sliced mushrooms
1/4 stick of margarine or butter



Add all ingredients to a greased casserole dish, and stir if necessary to distribute the veggies evenly. Order doesn't matter; the mushrooms and onions will float to the top. Bake at 375 for approximately 1 hour. This dish is very tasty and I've found that it serves 3-4 people.

And soooooo many others...
http://www.maggiore.net/greenacres/recipes.asp