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Hummus [Aug. 26th, 2007|12:39 pm]
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I want to make some homemade hummus. I've tried store bought and it was nasty, but I had some homemade not too long ago and it was so good! So I want to try to make my own. I need a good recipe, but I also need to know if I can make it with a regular blender. We don't have a food processor and I don't have the money to go out and buy one. Anyway... does anyone have a good recipe and how do I work without a food processor?
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(no subject) [May. 20th, 2006|11:32 pm]
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i've recently gone vegetarian, so if you have a great recipe, please post it.
here's a pasta and spinach recipe i have...

20 ounces tortellini or ravioli - either works. i use barilla tortellinis
4 cloves garlic
about 6 teaspoons olive oil or more
1/4 cup pepper
1/4 salt
1/2 cup water
16 ounces frozen spinach

here's what you do. get either tortellini or ravioli, found in the pasta aisle, or you can also use the pasta sold near the cheeses or any other kind you like. the recipe also calls for frozen spinach, but i used fresh spinach this last time, with fresh mushrooms and broccoli and it worked well. boil the pasta according to the package directions. while your pasta is boiling, chop or press 4 cloves of garlic. pour enough olive oil in your skillet to coat the bottom and sautee the garlic for about 30 seconds on high heat. then put your vegetables, salt and pepper in the skillet with the garlic and olive oil. if you're using frozen spinach, the recipe calls for 1/2 cup of water as well. you sautee it all together until the spinach wilts. the recipe calls for medium heat, but i usually do it a little higher. i guess do it according to your stove's quirks. if you're using the frozen spinach, it should be warm and not clumped.
once the vegetables are cooked, spoon them into bowls. when the pasta is boiled, drain it and spoon portions
of that onto the vegetables. pour a teaspoon of olive oil onto the pasta and serve.
it should serve 4.
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(no subject) [Mar. 15th, 2006|08:48 pm]
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my husband and i like to make manicotti. it's really simple. the important thing is to have a way to get the cheese into the pasta tubes. we tried to use a large ziplock bag, but they kept busting open, so we finally went and got a cake decorating bag to use with a large tip. although recently we made it without using the tip and it worked better. anyway....

you need:
1 box of manicotti (14 tubes, usually)
30 ounces ricotta cheese
3 cups shredded mozerella, separated
1 cup parmesan cheese, separated
2 ounces dried basil or 6 ounces fresh chopped basil
1 jar tomato sauce
13x9 pan or baking dish

boil the pasta according to directions. when cooked, drain, set aside to cool and dry. mix the ricotta, 2 cups of the mozerella and 3/4 cups of the parmesan cheese. when mixed, spray the bottom of you pan with cooking spray. pour part of your pasta sauce into the dish. fill the pasta shells with the ricotta mixture and lay them on top of the sauce. once you get the tubes filled, use the leftover cheese and fill in around the pasta. pour the rest of the sauce over the pasta. sprinkle 1 cup mozerella and 1/4 cup parmesan onto the sauce. bake for aproximately 20 minutes on 350 degrees. servings depend on your appetite, but we usually have enough for seconds and leftovers to take to work for dinner the next night. :)
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i got this recipe today [Mar. 12th, 2006|08:31 pm]
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a friend sent me this recipe exchange email and i did it and got this today. it looks so yummy, so i thought i'd share. :)
of course the entire time i was reading, i was thinking of different things i could use to make it healthier.
Blueberry Torta

2 cups fresh or frozen blueberries, patted dry
½ cup sugar
½ cup butter, softened
1 cup flour
1 tsp baking powder
2 eggs
¼ cup confectioner’s sugar
1 tsp milk

Preheat oven to 350 degrees. Butter a 9-inch cake pan. In mixing bowl, combine sugar and butter; with electric beater, beat until well blended. Add flour, baking powder, and eggs; beat until combined. Spread batter in prepared pan.

Sprinkle blueberries evenly over batter. Bake until cake pulls away from the sides of the pan and is golden, about 1 hour. Cool on rack for 10 minutes. Turn out onto cake plate, blueberry side up. In small bowl, combine confectioner’s sugar with milk; drizzle mixture over blueberries.

Makes 8 servings.
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Quick Tuna Casserole [Mar. 11th, 2006|10:43 am]
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Prep: 5-20 min
Cook Time: 20-30 min
Serves: 4

  • 2 6oz cans of tuna drained(can be traded with prepared with the same amount of chicken, rice, or tofu)

  • 1/2 box cooked pasta (any type works, we like to use the fun looking ones though)

  • 1 6oz can cream of mushroom soup
  • 3/4 cup of water
  • 1 can of peas, drained(can be frozen or fresh. Any vegetable)
  • Onion Powder -to taste
  • Garlic Powder -to taste
  • Shredded cheese

    Mix it all together except for the cheese. Place in greased baking dish, and sprinkle the cheese on top. Bake at 350 for 20-30min.
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    Chicken Marscapone [Mar. 11th, 2006|07:03 am]
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    prep time: 5 mins
    cook time: 20 mins
    serves up to 4

    chicken breasts, about 1/2 a boneless breast per person, cut into bite size cubes
    1 box farfalle or bowtie pasta
    1 container marscapone cheese, its consistency is like cream cheese, mild flavor
    pine nuts
    green veggie of choice...asparagus, spinach and broccoli work the best. Frozen or fresh!
    olive oil

    *Cook chicken in olive oil with a sprinkle of the basil, oregano, salt and pepper. Cook until the pieces are light brown in color. Dump in a big bowl.
    *Bring water to a boil, cook the entire box of pasta. Drain and dump in bowl with chicken.
    *Steam your veggie of choice. Microwave works great, just put veggies in a bowl and cover with plastic wrap. Usually 2 mins will do the trick. If using asparagus, cut the ends off. Dump in bowl with pasta and chicken.
    *Add container of marscapone cheese and stir until everything is mixed well and covered with the cheese. If the cheese is not melting well, put bowl in microwave for about 25 seconds. Then mix again. Add pine nuts before serving.
    *This meal is great with a light white wine and a salad with a vinagrette dressing.
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    First reciepe! "Nancy's mexican rush" [Mar. 10th, 2006|11:11 pm]
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    Nancy's mexican rush
    prep time: about 5-10 minutes cook time: 30 minutes + serves: 3-4

    I used a small circle baking pan but I don't think it matters


    • Chili (Vegetarian or Con Carne based on preference
    • Refried Beans
    • Salsa
    • Kidney beans (optional)
    • Black Beans (optional)
    • Cheese (shredded)
    • guacamole (optional)
    • sour cream (optional)
    • pepper jack flavored condensed soup (optional, but it gave it a nice flavor)

    I basiclly used whatever I had on hand that was mexican-related (i.e. you do not want to put tomato sauce with salsa)the more variety of beans the better, especially if you are vegetarian (helps for your protein intake)

    Preheat oven to 350
    Drain all canned beans you use
    I crushed Chips and put them on the bottom of the pan to have a kind of crust- I do not think that worked too well though because the chips ended up being dry, so I would suggest
     putting one layer of each- i.e. chili then beans, etc.
    Put the pepper jack on as a layer- no need to add liquid with it.
    Leave out the guacamole and sour cream. 
    Put Shredded Cheese on top
    Put dish in oven with a COVER on it
    let cook at least 30 minutes (I had mine in for about 50 and it was fine)
    cool for a couple of minutes
    Cut in pizza fashion if you have a crust, spoon out like a dip if no crust
    add sour cream and guac to the side if desired
    Use as a dip with chips or eat it straight- it is good etiher way!

    I used the leftovers my husband and I had and made tacos the next night with this dip as a filling- it turned out great!

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    Welcome! [Mar. 10th, 2006|11:08 pm]
    A reciepe sharing community for those of us who ar
    [mood |happyhappy]

    Hi! Welcome all to our new community!

    You know I don't really have any rules- just post your recipes/hints for the kitchen, whatever. Right now I don't even care if you are on topic, because it is all about celebrating how much each of us really does not have any skills in the kitchen. 
    I'm icon oblivous so if there is an icon someone wants to use for the community, that would be great. I will get started and post the first reciepe- my "whatever you call it" I made last night.

    Have fun! 

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