Recipe exchange?

agape1cor813 · August 2011

Would anyone be interested in this?

I love cooking and I often make up recipes on the fly, and I think it would be fun to find a way to share recipes we love or create with each other so we can mix it up a little bit and get ideas from others.

Anyone in?

Purple&7 · August 2011

I think this sounds great! Unfortunately, I don't really cook. So I might not be able to contribute much.

kalizoomba · August 2011

sounds fun.

drama1308 · August 2011

Unfortunately the thing that I make that FI and both love (we call it "the soup") is kinda all in my head now. So here it is as best I can remember.

Chicken Tortilla Soup (AKA "The Soup")

3 garlic cloves minced
1 onion chopped
1tps cumin
1tsp chili powder
sprinkle of dried pepper flakes
salt to taste
pepper to taste
approximately 3 chicken breasts cooked and shredded (or cubed if you prefer)
1 can corn, drained
1 can black beans, drained
1 can diced tomatoes (We like diced tomatoes with green chilies)
about 16-20 oz chicken broth

Extras:
sour cream
tortilla chips
shredded chedder cheese

Cook onions and garlic in oil until onions are transparent. Add in spices, chicken, corn, black beans, tomatoes, and broth. Simmer until warm.
Top with crushed tortilla chips, sour cream, and cheese.

Enjoy

agape1cor813 · August 2011

Here is something I made just on a whim:

Zucchini and Sweet Pepper pasta sauce

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

1/2 yellow onion, finely chopped

4 sweet peppers, finely chopped

1 8 oz can tomato sauce

1 small to medium zucchini, chopped or cubed

1 Roma tomato, diced

1/2 to 1 cup water

Salt

Pepper

Italian seasoning

Heat up the oil in a sauce pan; add garlic and onions and cook until soft. Add chopped sweet peppers, cook until soft. Pour in tomato sauce, salt, pepper and Italian seasoning. Let it simmer, chop zucchini and tomato, add to sauce. If the sauce is too thick, add a little bit of water to loosen it up. Bring sauce to a boil to soften the zucchini, reduce to simmer after 3 minutes. Cook pasta, drain, toss with sauce and serve.

agape1cor813 · August 2011

@Drama - That soup sounds good. I will have to try that one one the weather gets cold.

letyourselfgo · August 2011

I'm in. I'll edit this post on my lunch break with a recipe.

amongthelilies25 · August 2011

i am sooo in!!!! at my shower... my friends and family all wrote down a favorite recipe for me. (: i am excited to cook for my FI! (: i am learning... so i can use all the help i can get. (:

yodacub · August 2011

I'm in - I'll have to think about what to post, though!

sprtychick10 · August 2011

I'm in!! I will post a recipe when I get home from work tonight

iamjoesgurl · August 2011

How about making this a regular post? We could have a theme of the week - e.g. "Favorite Italian Recipe" or "Favorite Soup Recipe".

amongthelilies25 · August 2011

i love that idea!!!

DramaGeek · August 2011

Love it Lisa! I was going to ask "what kind of recipe do y'all want?" because, let's face it, after 8.5 years of being the sole cook in our house, I've racked up quite a few!

sprtychick10 · August 2011

this is one of my favorite recipes. It always turns out great and is really healthy!!

Biscuit Heart Smart Bake

1 cup chopped zucchini
1 large tomato, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/2 cup fat-free egg product or 2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper

1. Heat oven to 400°F. Lightly spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in baking dish.

2. In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.

3. Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

xstarx05x · August 2011

A couple weekends back I almost forgot to make a dish for a church picnic, so I took some leftovers and made up some finger on the fly! I decided they were...

MOUSSAKA POPPERS

slice 1-2 eggplants 1cm-thick & soak in saltwater for 15 mins
fry with olive oil
slice potatoes 1cm-thick & boil until no longer crunchy (don't let them get soft)
dry eggplants in paper towel
coat eggplants & potatoes in bread/cornflake crumbs, add seasoning & bake @ 350*F until golden
slice 1-2 tomatoes 1cm thick
make stacks (eggplant, potato, tomato) and top each stack with slices of cheese (mozzerella or provolone)
bake until cheese has melted
lay out crackers (as many crackers as you have piles) and add a dollop of hummus to each cracker
place stacks on each cracker

squarepeg72 · August 2011

2 Day Crockpot Soup (I have a 6 Quart Crockpot - adjustments may need to be made to fit yours)

Day 1: Cut up 5 potatoes (cubes) and an onion (carrots & celery are optional) and put them in the bottom of the Crockpot. Lay a 2 to 4 pound beef Roast on top of the potatoes and onion, Season as you like it (I like a little lemon pepper, some oregeno and rosemary). Pour in water to cover meat. Cover and cook on low for 6 to 8 hours.Serve for dinner.

Day 2: Shread remainning meat and put it back in the crockpotwith remaining vegtables from last nights dinner). Cube 2 to 3 more potatos (as needed). Pour 2 cans of corn, 2 cans of peas, 1 jug of V-8 juice and half of the beef drippings from last nights dinner (until the Crockpot is full). Cook on low for 6 to 8 hours.

Recipe exchange?

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