Shock Totem Recipe Room

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Re: Shock Totem Recipe Room

Post by viciousvixen on Mon Sep 06, 2010 3:58 am

manicotti is one of my favorite meals, my parents can't make it, but they love when I make it.

7 manicotti noodles
8oz of ricotta cheese
1 egg
parsley
garlic to taste
Sliced/shredded mozzarella cheese (topping)
Shredded Parmesan cheese (topping)
half a 20 oz can of tomato sauce or use a homemade tomato sauce
1/2lb of ground meat. with seasoning
beef- rosemary, coarse ground pepper, sage
chicken/turkey- sage, ground pepper, garlic, thyme
pork-? (don't know I don't work with pork much)
venison- minced onion, chives, rosemary, sage, thyme
mushrooms- optional
cook manicotti noodles for about 5-7 minutes or until slightly tender (noodles should be flexible but not soggy/squishy). drain and let cool in strainer or coriander.
Cook meat thoroughly brown/white. drain out any fat left over. let meat cool to room temperature.
In a bowl, mix egg, parsley, garlic and ricotta cheese. Mix in cooked meat.
take manicotti noodles, and carefully fill with ricotta filling. (this part is tedious and can be messy) in a 9x9 baking pan, cover the bottom with tomato sauce. place filled noodles in the baking pan. Cover noodles with remainder of tomato sauce. Sprinkle or place mozzarella and Parmesan cheese over noodle/sauce. Cook at 350 F for 30 min, or until noodles are fork tender. Serve

I am currently trying to create a Cajun and Tex-Mex version of this recipe.

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Re: Shock Totem Recipe Room

Post by Tall Tyrion on Mon Sep 06, 2010 12:57 pm

viciousvixen wrote:I am currently trying to create a Cajun and Tex-Mex version of this recipe.

Try chili powder, garlic, pepper and cumin.

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Re: Shock Totem Recipe Room

Post by viciousvixen on Wed Sep 08, 2010 4:11 pm

Definitely cayenne pepper and garlic for the Cajun version, those two herb/spices are staples in a Cajun kitchen, it'd be blasphemy if I didn't use them.

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Re: Shock Totem Recipe Room

Post by Kerr on Fri Jan 07, 2011 10:36 pm

I know you guys love these quickie suppers. Dinner tonight--I had this last family pack of thin little round steak medallions from a sale. What to do with them this time? I seared them in a little oil, added this half little onion that was left, a bit of Kitchen Bouquet, some beef bullion, and this box of cheesy scalloped potatoes with skins that was sitting on the shelf forever. Now I have to go get more of all the above. It was grrrreat!

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Re: Shock Totem Recipe Room

Post by Kenwood on Fri Jan 07, 2011 10:44 pm

Last night, around midnight, I busted out some tortillas, sprinkled some "Mexican mix" rice on them, and stuck 'em under the broiler until they were toasty-brown.

I have no idea what they're called, but they weren't bad. I should probably go grocery shopping, though. Haha.

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"Happy people have no stories" —Therapy?

Shock Totem | Satan Stole My Devil Horns




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Re: Shock Totem Recipe Room

Post by Tall Tyrion on Sat Jan 08, 2011 1:26 pm

It almost sounds like a tostada, but you'd use corn tortillas for that, not flour.

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Re: Shock Totem Recipe Room

Post by Haggis on Sat Jan 08, 2011 2:20 pm

Momma Haggis' Homemade 3-2-1 Lemon Sherbet

Strictly speaking, this should be called Momma and Poppa Haggis' Homemade 3-2-1 Lemon Sherbet because my sainted mother always got the ingredients ready, while my father always took care of freezing the mixture using the old hand-cranked ice cream maker. He'd pack it with ice, rock salt and a little water, then he'd burn off about a bizillion calories cranking away until it became sherbet.

While progress has not always been such a good thing, it has as far as the development of ice cream makers goes. While Dad had to crank his behind off, I simply push "start" and go back to my computer games.

Ingredients:

3 lemons

2 cups of sugar

1 quart of whole milk

You remember whole milk, don't you? That's the stuff that's not 2%, 1/2%, skimmed, soy or acidophilus. If you dig around in the dairy section there's a chance you might find some.

Are you ready? Here we go:

Zest one lemon

Juice 3 lemons and set aside

Add sugar to milk (or milk to sugar--it works either way) and stir until dissolved. This is easier said than done. You may want to zap your sugar in the food processor first to make it dissolve easier. Alternately, you can heat your milk, which will make the sugar dissolve more readily, but then you'll have to cool it before proceeding.

Add sugar/milk combination to ice cream freezer and start cranking

When sugar/milk mixture has the consistency of soft-serve ice cream, add lemon juice and zest. It's important that you not do this earlier, unless you prefer a curdled mess.

Here's where you can add food coloring if you so choose, but really, why bother?

Continue cranking until mixture re-thickens

Turn off ice cream maker and put sherbet in freezer to firm up

Remove from freezer and eat with relish. No, not pickle relish, people relish

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Re: Shock Totem Recipe Room

Post by Kerr on Sat Jan 08, 2011 4:18 pm

Steve, if you create a cook book I will buy it. rockon

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Re: Shock Totem Recipe Room

Post by Haggis on Sat Jan 08, 2011 5:15 pm

Kerr wrote:Steve, if you create a cook book I will buy it. rockon
Oh, you flatterer, you.

Keep this up and you'll force me to dig up and post my lobster stew recipe.

Wink

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Re: Shock Totem Recipe Room

Post by Kerr on Sun Jan 09, 2011 4:15 pm

I could really find that one useful. A stewed Lobster??? Hrm. Wink

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Re: Shock Totem Recipe Room

Post by davisac1 on Tue Jan 11, 2011 2:36 pm

I'm cooking Filipino tonight for the first time:

Chicken Adobo Recipe

Estimated cooking time: 50 minutes

Ingredients:

* 1/2 lb chicken, cut into pieces
* 1 head garlic, minced
* 1/2 yellow onion, diced
* 1/2 cup soy sauce
* 1 cup vinegar
* 2 cups of water
* 1 teaspoon paprika
* 5 laurel leaves (bay leaves)
* 4 tablespoons of cooking oil or olive oil
* 2 tablespoons cornstarch
* Salt and pepper to taste
* 3 tablespoons water

Cooking Instructions:

* In a big sauce pan or wok, heat 2 tablespoons of oil, then sauté the minced garlic and onions.
* Add the chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
* Remove the chicken from the sauce pan and on another pan, heat cooking oil and brown the chicken for a few minutes.
* Mix the browned chicken back to the sauce and add cornstarch dissolved in water to thicken.
* Add salt and/or pepper if desired
* Bring to a boil then simmer for an additional 5 minutes.
* Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

* You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your chicken adobo.

Fingers crossed!

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Re: Shock Totem Recipe Room

Post by Tall Tyrion on Tue Jan 11, 2011 6:05 pm

Anybody have and good vegetarian meals? There's only so much Ratatouille, Calavacitas and Grilled Cheese with Tomato soup one can have.

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Re: Shock Totem Recipe Room

Post by JaymGates on Tue Jan 11, 2011 7:37 pm

Oh dear, give me an idea of where to start! I'm vegetarian and do a *lot* of my own cooking.

Easy chili:

Black beans
Red beans
Corn
Veggie meat (Morningstar Starter is good.)
Canned diced tomatoes
Chili powder
Cumin
Teaspoon of molasses
Salt and pepper
Heat it all on the stove, let it simmer until the flavors are nicely blended.
If you want, spread it in a baking dish, and spoon cornbread batter over it. Bake according to cornbread directions.

Stroganoff
Egg noodles
Mushroom soup
Chopped, sauteed portobella mushrooms
Sour Cream

Let me know, I have tons more!

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Re: Shock Totem Recipe Room

Post by Tall Tyrion on Tue Jan 11, 2011 7:44 pm

Good call on both of those. I make those dishes a lot, but with hamburger meat. A vegetarian version would be great. headbang

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Re: Shock Totem Recipe Room

Post by davisac1 on Tue Jan 11, 2011 8:39 pm

I have made this broccoli four times in the past month: http://www.amateurgourmet.com/2008/11/the_best_brocco.html

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Re: Shock Totem Recipe Room

Post by Tall Tyrion on Tue Jan 11, 2011 8:47 pm

Thanks! Def

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Re: Shock Totem Recipe Room

Post by Mercedes on Tue Jan 11, 2011 9:31 pm

I'm making comfort food tonight. Cube steak, potatoes, and gravy with mushrooms.

Hey, I'm eating for four now. Wink

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Re: Shock Totem Recipe Room

Post by EffieCollins on Tue Jan 11, 2011 10:50 pm

Mercedes wrote:I'm making comfort food tonight. Cube steak, potatoes, and gravy with mushrooms.

Hey, I'm eating for four now. Wink

Well, Merc... tube steak is WHY your eating for four...

Oh. You said CUBE steak. My bad. Wink

Cube steak is comfort food. Breaded, fried, and smothered in gravy.

Hell, when I was pregnant all I ate was sauerkraut and franks, beans and franks and frigging Swiss Cake Rolls by the box. Seriously, I ate a box of little Debbie's every single day. Only Swiss cake rolls. Which I can barely stand now.

Wonder why?

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Re: Shock Totem Recipe Room

Post by Kerr on Wed Jan 12, 2011 7:17 pm

Eek! Are we talking triplets here or am I just out of the loop?

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Re: Shock Totem Recipe Room

Post by shadowflame1974 on Thu Jan 13, 2011 9:24 am

Yea... triplets. Very Happy


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Re: Shock Totem Recipe Room

Post by Mercedes on Thu Jan 13, 2011 1:58 pm

Triplets. I'm calling them Winkin, Blinkin, and Nod. I'm three months in and only gained two pounds, so it sounds like I'll be eating lots of cube steak. And ice cream. And cheese. Razz

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Re: Shock Totem Recipe Room

Post by Haggis on Thu Jan 13, 2011 2:25 pm

pale

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Re: Shock Totem Recipe Room

Post by Mercedes on Thu Jan 13, 2011 2:36 pm


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Re: Shock Totem Recipe Room

Post by Haggis on Thu Jan 13, 2011 2:41 pm

naughty

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Re: Shock Totem Recipe Room

Post by Mercedes on Thu Jan 13, 2011 2:57 pm

Hey! That's what got me into this situation! Wink

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Re: Shock Totem Recipe Room

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