Bon Apetite
Created this as a Thread to swap receipes, ask for tips, find out how to make that dish you tasted last week and share your latest creation before you forget how to make it
Bon Apetite
Bon Apetite
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i love this idea--you're so good!!
those who stand for nothing fall for anything
those who stand for nothing fall for anything
I'm on a quest:
What I really want is something similar to the one from restaurant called M&M's in LA. They claim to be from Mississippi, so I guess that is where to start.
I came up with 3 of my own new receipe variations (all good), but still not quite like theirs. For some reason theirs seem to be white, which would mean that they don't use the egg yolk. Not sure.
Any good cornbread receipes from scratch?
What I really want is something similar to the one from restaurant called M&M's in LA. They claim to be from Mississippi, so I guess that is where to start.
I came up with 3 of my own new receipe variations (all good), but still not quite like theirs. For some reason theirs seem to be white, which would mean that they don't use the egg yolk. Not sure.
Any good cornbread receipes from scratch?
my mom's from smith, mississippi, here's the recipe we use.
1 1/2 C. of cornmeal (white or yellow)
3/4 C. flour
1/2 t. salt
1/4 C. sugar (you can use more if you like it real sweet like jiffy mix, this recipe is not jiffy mix sweet.)
2 t. baking powder
1/2 t. baking soda
1 C. buttermilk
1 egg
1/4 C. Hot Oil (bacon grease or crisco type oil)
Combine dry ingredients. Pour in buttermilk all at once, followed by egg and oil. Mix until moist...overmixing will make it tough.
Bake in (ideally a 10" cast iron skillet, makes a gorgeous crust, like yo gran mamas) a 400 degree fahrenheit oven for 20-25 minutes. The center will split if you over bake.
Enjoy!
the color of the bread depends on color of the cornmeal.
1 1/2 C. of cornmeal (white or yellow)
3/4 C. flour
1/2 t. salt
1/4 C. sugar (you can use more if you like it real sweet like jiffy mix, this recipe is not jiffy mix sweet.)
2 t. baking powder
1/2 t. baking soda
1 C. buttermilk
1 egg
1/4 C. Hot Oil (bacon grease or crisco type oil)
Combine dry ingredients. Pour in buttermilk all at once, followed by egg and oil. Mix until moist...overmixing will make it tough.
Bake in (ideally a 10" cast iron skillet, makes a gorgeous crust, like yo gran mamas) a 400 degree fahrenheit oven for 20-25 minutes. The center will split if you over bake.
Enjoy!
the color of the bread depends on color of the cornmeal.
I'm going to really sound stupid here, I'm sure, but I don't think I've ever had cornbread better than Jiffy (I think that's what its called; the little blue boxes). And I LOVE cornbread!
If I ever get ambitious I'll try your recipe yummy.
Onward and Upward!
If I ever get ambitious I'll try your recipe yummy.
Onward and Upward!
I am preparred to borrow any and all recipes placed in this forum.
I was going to run home and try the cornbread, but got snagged for dinner... definitely making it before Friday.. with some Trader Joe's Southern Greens (mixture of collards, mustards and spinach)
That is all I need for dinner...
I have the best carrot cake receipe if anyone wants... moist and yummy
That is all I need for dinner...
I have the best carrot cake receipe if anyone wants... moist and yummy
La Femme,
Carrot cake ranks right up there so I'll take it!!!!
Carrot cake ranks right up there so I'll take it!!!!
My mom has been making this cake for as long as I can remember. It is a family favorite and the only cake my brother ever wants for his birthday. I have never tasted a carrot cake better than this one and have never met anyone who did not love it.
If you make it, let me know what you think.
Cake:
2 cups Hand Shredded Carrots
1 cup Shredded Coconut (Package)
1 can Undrained Unsweetened Crushed Pinneapple (regular size - Do not drain)
1 cup Oil
1 3/4 cups Sugar
1 cup Chopped Nuts (Walnuts or Pecans - your choice)
3 Eggs
2 cups Flour
2 tsp Cinnamon
2 tsp Vanilla
2 tsp Baking Soda
1 tsp Salt
Mix well and bake at 350 degrees for about 45 min in a glass pan (the long one, 13x9 I think). Apply icing when done.
Icing:
3 oz package Cream Cheese
2 1/2 cups Powdered Sugar
4 tbl Butter
1 tsp Vanilla
Dash Salt
Using a mixer, cream together butter and cream cheese. Add vanilla and mix well. Little by little add the powdered sugar while mixing. Add milk for desired consistency.
Enjoy and save me a piece!
If you make it, let me know what you think.
Cake:
2 cups Hand Shredded Carrots
1 cup Shredded Coconut (Package)
1 can Undrained Unsweetened Crushed Pinneapple (regular size - Do not drain)
1 cup Oil
1 3/4 cups Sugar
1 cup Chopped Nuts (Walnuts or Pecans - your choice)
3 Eggs
2 cups Flour
2 tsp Cinnamon
2 tsp Vanilla
2 tsp Baking Soda
1 tsp Salt
Mix well and bake at 350 degrees for about 45 min in a glass pan (the long one, 13x9 I think). Apply icing when done.
Icing:
3 oz package Cream Cheese
2 1/2 cups Powdered Sugar
4 tbl Butter
1 tsp Vanilla
Dash Salt
Using a mixer, cream together butter and cream cheese. Add vanilla and mix well. Little by little add the powdered sugar while mixing. Add milk for desired consistency.
Enjoy and save me a piece!
Where do i buy someone to shred the carrots? 
I am definately going to make it tonight!! My Mom's birthday is tomorrow and she loves carrot cake { is it better than Ms. Desserts?}.
I am definately going to make it tonight!! My Mom's birthday is tomorrow and she loves carrot cake { is it better than Ms. Desserts?}.
You know... you take the carrot and go up and down on the shredder, the cheese shredder thingy.
Its just that the store bought may be too thick.
I have not had that one to compare the taste. But I promise this one is good. It may take longer thatn 45 min depending on your oven... just do the cake test with the toothpick. It is a heavy moist cake which is why I say use the glass pan.
Its just that the store bought may be too thick.
I have not had that one to compare the taste. But I promise this one is good. It may take longer thatn 45 min depending on your oven... just do the cake test with the toothpick. It is a heavy moist cake which is why I say use the glass pan.
Just when i was getting fed up to here with all of the nuts, flakes and fruitcakes on this site, you came along and i fell in love.. with your carrot cake! I even introduced him to Mom and she says that he was the best she ever had. Thanks so much!! . PS I had thought about adding raisins and a little rum flavoring, but am glad that i did not. There is no way to perfect perfection. {although, i admit to doubling the icing recipe!!} 
Yum.
. PS I had thought about adding raisins and a little rum flavoring, but am glad that i did not. There is no way to perfect perfection. {although, i admit to doubling the icing recipe!!} Yum.
LA Femme
I have the recipe but I will not be able to try it out until Jan. I will let you know how it turns out.
I have the recipe but I will not be able to try it out until Jan. I will let you know how it turns out.
My Aunt does it this way when she does not have time to make it from scratch. I made this for a BBQ last year and it went fast.
Buy raw, frozen Bridgeford rolls (dough), let semi thaw, enough to cut each piece into half or thirds without it getting too messy.
Roll and Dip each piece in BUTTER and place in a the cake pan (the tall one with the hole in the middle). You can sprinkle something like parmasean cheeze or garlic or onion powder between the layers (this is the creative part depending on the taste you want). Don't fill the pan too high because the dough will need to rise.
Cover with a towel or something and let rise in a warm place. Dough should just be *a little* over the top.
Follow baking instructions for temperature and time... until golden brown
Watch it disappear!!!
Buy raw, frozen Bridgeford rolls (dough), let semi thaw, enough to cut each piece into half or thirds without it getting too messy.
Roll and Dip each piece in BUTTER and place in a the cake pan (the tall one with the hole in the middle). You can sprinkle something like parmasean cheeze or garlic or onion powder between the layers (this is the creative part depending on the taste you want). Don't fill the pan too high because the dough will need to rise.
Cover with a towel or something and let rise in a warm place. Dough should just be *a little* over the top.
Follow baking instructions for temperature and time... until golden brown
Watch it disappear!!!
Homemade Chili
4 Tablespoons shortening
2 lbs. Ground beef (or ground turkey)
2 medium onions, chopped
3 or 4 cloves garlic, minced
2 Tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon salt
1 forth teaspoon cayenne pepper (more or less to taste)
1 fourth teaspoon black pepper
1 8-ounce can tomato sauce
2 cans water
Melt shortening. Add beef, onions, and garlic and brown slightly.
Add seasonings, tomato sauce, and water. Bring to a boil.
Cover and simmer slowly for about one hour. Stir occasionally to prevent sticking.
Old-Fashioned Chocolate Cake
1 cup butter
4 eggs
2 cups sugar
1 half cup cocoa mixed with 5 tbsp. Warm water
2 and 1 half cups flour
1 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
Cream butter and sugar. Mix in cocoa with warm water and add to mixture. Add eggs. Mix buttermilk and soda and add to mixture, alternating with flour. Add vanilla. Pour into two greased and floured 9-inch pans. Bake at 350 degrees for 25 to 30 minutes.
Icing:
1 stick butter
3 and 1 half tablespoons cocoa
1 third cup milk
1 box powdered sugar
1 teaspoon vanilla
3 fourth cup chopped pecans
Put butter, cocoa and milk in saucepan and stir constantly, bringing to a good boil. Remove from heat and add powdered sugar and vanilla. Ice cake while hot. Spread chopped pecans over the top.
Bon Appetit!
4 Tablespoons shortening
2 lbs. Ground beef (or ground turkey)
2 medium onions, chopped
3 or 4 cloves garlic, minced
2 Tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon salt
1 forth teaspoon cayenne pepper (more or less to taste)
1 fourth teaspoon black pepper
1 8-ounce can tomato sauce
2 cans water
Melt shortening. Add beef, onions, and garlic and brown slightly.
Add seasonings, tomato sauce, and water. Bring to a boil.
Cover and simmer slowly for about one hour. Stir occasionally to prevent sticking.
Old-Fashioned Chocolate Cake
1 cup butter
4 eggs
2 cups sugar
1 half cup cocoa mixed with 5 tbsp. Warm water
2 and 1 half cups flour
1 cup buttermilk
1 teaspoon soda
1 teaspoon vanilla
Cream butter and sugar. Mix in cocoa with warm water and add to mixture. Add eggs. Mix buttermilk and soda and add to mixture, alternating with flour. Add vanilla. Pour into two greased and floured 9-inch pans. Bake at 350 degrees for 25 to 30 minutes.
Icing:
1 stick butter
3 and 1 half tablespoons cocoa
1 third cup milk
1 box powdered sugar
1 teaspoon vanilla
3 fourth cup chopped pecans
Put butter, cocoa and milk in saucepan and stir constantly, bringing to a good boil. Remove from heat and add powdered sugar and vanilla. Ice cake while hot. Spread chopped pecans over the top.
Bon Appetit!
Does anyone have a good recipe for West Indian Black Cake? Please post.
Yssys
You can't separate peace from freedom because no one can be at peace unless he has his freedom.
Malcolm X, 1965
Yssys
You can't separate peace from freedom because no one can be at peace unless he has his freedom.
Malcolm X, 1965
Hello Yssys:
I found this recipe for Black Cake online.
Black Cake
Black cake is a cake that all West Indians enjoy. Usually this cake is made in the Christmas season and given as a present to relatives and friends. How could you possibly have Christmas festivities without it?! However, this cake can be enjoyed anytime during the year so go ahead and try making it. I'm sure you'll like it.
If you do try this recipe, I would greatly appreciate any feedback you may have about how it tasted and perhaps any suggestions you may have to improve upon this recipe
Ingredients:
3 oz dried fruit, mango, papaya (pawpaw), pineapple, red cherries
2 oz raisins, currants, chopped dates
3 eggs
2 teaspoons (tsp) vanilla (optional)
2 tsp browning sauce
1-1 half cup dark rum
1 fourth cup flour
1 tsp baking powder
1 tsp ground cinammon
1 fourth cup firmly packed dark brown sugar
1 half cup (1 stick) softened butter
1 half cup chopped pecans
1 half tsp almond extract (optional)
1 half tsp ground nutmeg
1 fourth tsp ground cloves
1 fourth tsp salt
Confectioners sugar icing
Procedure:
Finely chop dried mango, papaya (pawpaw), pineapple and red cherries.
Place in a large bowl with the remaining fruits.
Pour enough rum over to cover; Then cover and allow to stand overnight or in a refridgerator for about one week or longer.
Line bottom of 9x5x3 loaf pan with wax paper.
Grease paper and sides of pan; Then dust with flour.
Preheat oven to 350 degrees.
In a bowl, beat butter and brown sugar until fluffy.
Add eggs one at a time, beating in vanilla, almond extract, and browning sauce if desired.
Drain fruits, reserving the rum. Measure 1 fourth cup rum and reserve remainder (if necessary, add additional rum to make a fourth cup.
Sift together the dry ingredients.
Add ingredients to mixer bowl alternatively with the fourth cup rum, beating just until there is a combined fold in fruits and nuts.
Turn into prepared pan and bake for 55 to 60 minutes or until a toothpick inserted comes out clean.
Let it cool in the pan for 10 minutes; Then let it cool on a wire rack.
If desired, soak cheesecloth in rum and wrap the cloth around the cake.
Notes:
Amount of certain ingredients may vary depending on your tastes, such as the amount of rum.
Site Address: Black Cake
I found this recipe for Black Cake online.
Black Cake
Black cake is a cake that all West Indians enjoy. Usually this cake is made in the Christmas season and given as a present to relatives and friends. How could you possibly have Christmas festivities without it?! However, this cake can be enjoyed anytime during the year so go ahead and try making it. I'm sure you'll like it.
If you do try this recipe, I would greatly appreciate any feedback you may have about how it tasted and perhaps any suggestions you may have to improve upon this recipe
Ingredients:
3 oz dried fruit, mango, papaya (pawpaw), pineapple, red cherries
2 oz raisins, currants, chopped dates
3 eggs
2 teaspoons (tsp) vanilla (optional)
2 tsp browning sauce
1-1 half cup dark rum
1 fourth cup flour
1 tsp baking powder
1 tsp ground cinammon
1 fourth cup firmly packed dark brown sugar
1 half cup (1 stick) softened butter
1 half cup chopped pecans
1 half tsp almond extract (optional)
1 half tsp ground nutmeg
1 fourth tsp ground cloves
1 fourth tsp salt
Confectioners sugar icing
Procedure:
Finely chop dried mango, papaya (pawpaw), pineapple and red cherries.
Place in a large bowl with the remaining fruits.
Pour enough rum over to cover; Then cover and allow to stand overnight or in a refridgerator for about one week or longer.
Line bottom of 9x5x3 loaf pan with wax paper.
Grease paper and sides of pan; Then dust with flour.
Preheat oven to 350 degrees.
In a bowl, beat butter and brown sugar until fluffy.
Add eggs one at a time, beating in vanilla, almond extract, and browning sauce if desired.
Drain fruits, reserving the rum. Measure 1 fourth cup rum and reserve remainder (if necessary, add additional rum to make a fourth cup.
Sift together the dry ingredients.
Add ingredients to mixer bowl alternatively with the fourth cup rum, beating just until there is a combined fold in fruits and nuts.
Turn into prepared pan and bake for 55 to 60 minutes or until a toothpick inserted comes out clean.
Let it cool in the pan for 10 minutes; Then let it cool on a wire rack.
If desired, soak cheesecloth in rum and wrap the cloth around the cake.
Notes:
Amount of certain ingredients may vary depending on your tastes, such as the amount of rum.
Site Address: Black Cake
Here is another one. Not sure how good these recipes are. I like the ingredients in the first one better.
Black Cake
Black Cake
Here is a soup I came up with... but it can be expanded up... everyone at work loves it (one guy even wants to hog it all)... I call it, Nkechi's Spicey Chicken and Onion Soup
I don't have exact measurements...
Ingredients"
-Handfull of ground chicken
-1/4-1/3 cup of salsa verde (fresh from a mexican super market)
-2 medium to big onions, quarted and sliced thinly (bite size)
-1 can of chicken broth
-Salt to taste
Instructions:
In a pan (will be transfered) or pot mush the ground chicken down to fill out pot/pan, then pour over the salsa verde and mush it in. Cook over very low heat so that the chicken remains loose like ground beef... occasionally use a spatula to separate. At this time, if you are fat conscious, then you can spoon off some of the juice, but be mindful that it may have some of the salsa verde in it.
After it is well cooked, transfer to a pot, if it was cooked in a pan. Add the can of broth and let simmer.
Sautee the onions in another pan the way you normally do. I like to use olive oil or butter. Sautee until translucent (good enough to top a steak) then add it to the simmering soup.
BTW, do not add the onions raw.. they must be sauteed. That seems to be the secret to a few of these soups that I have created, that turn out really really good... its cooking/sauteeing the onions or mushrooms first.
Let the soup simmer for 30 minutes or more. I like to let it simmer down and for about an hour. Not sure that it matters.
I still have to play with it and figure out what other vegatables would be good with it. I was thinking zuchini and carrots. If anyone has any veggie ideas, that would be great.
I am also going to try it with ground beef/beef broth instead. I'll let anyone interested know how it turns out.
Enjoy Life.. It taste Gooooood!
I don't have exact measurements...
Ingredients"
-Handfull of ground chicken
-1/4-1/3 cup of salsa verde (fresh from a mexican super market)
-2 medium to big onions, quarted and sliced thinly (bite size)
-1 can of chicken broth
-Salt to taste
Instructions:
In a pan (will be transfered) or pot mush the ground chicken down to fill out pot/pan, then pour over the salsa verde and mush it in. Cook over very low heat so that the chicken remains loose like ground beef... occasionally use a spatula to separate. At this time, if you are fat conscious, then you can spoon off some of the juice, but be mindful that it may have some of the salsa verde in it.
After it is well cooked, transfer to a pot, if it was cooked in a pan. Add the can of broth and let simmer.
Sautee the onions in another pan the way you normally do. I like to use olive oil or butter. Sautee until translucent (good enough to top a steak) then add it to the simmering soup.
BTW, do not add the onions raw.. they must be sauteed. That seems to be the secret to a few of these soups that I have created, that turn out really really good... its cooking/sauteeing the onions or mushrooms first.
Let the soup simmer for 30 minutes or more. I like to let it simmer down and for about an hour. Not sure that it matters.
I still have to play with it and figure out what other vegatables would be good with it. I was thinking zuchini and carrots. If anyone has any veggie ideas, that would be great.
I am also going to try it with ground beef/beef broth instead. I'll let anyone interested know how it turns out.
Enjoy Life.. It taste Gooooood!
La Femme Nkechi | Be the change in the world you want to see  |
MONKEY BREAD
1 c. potato water
1 c. milk, scald, cool
1/2 c. shortening
3/4 c. sugar
1/4 c. water
2 pkg. dry yeast
2 t. salt
6 c. flour
For dipping: 2-stick oleo (or butter) (1 c.)
Dissolve yeast in warm water. Cream
shortening and sugar. Add salt to potato
water. Combine yeast mixture, potato
water mixture and milk. Add flour and
liquids alternately to sugar shortening
mixture. Let rise in same pan until
double (1 hour). Take out and knead well.
Roll to 1/4" thick, cut into 1/2" strips.
Dip strips into melted oleo. Drop any old
way into TUBE PAN. Let rise until double.
Bake at 375 degrees for 1 hour or 350 degrees
and bake longer. Put foil over top loosely
if browning too much. Turn upside down
on plate to serve. PULL OFF CHUNKS. If
cut with a knife, not as good. Do not be
timid, dive in and pull off a chunk. No
calories spared and it is delicious.
if you don't know your options, you don't have any!
1 c. potato water
1 c. milk, scald, cool
1/2 c. shortening
3/4 c. sugar
1/4 c. water
2 pkg. dry yeast
2 t. salt
6 c. flour
For dipping: 2-stick oleo (or butter) (1 c.)
Dissolve yeast in warm water. Cream
shortening and sugar. Add salt to potato
water. Combine yeast mixture, potato
water mixture and milk. Add flour and
liquids alternately to sugar shortening
mixture. Let rise in same pan until
double (1 hour). Take out and knead well.
Roll to 1/4" thick, cut into 1/2" strips.
Dip strips into melted oleo. Drop any old
way into TUBE PAN. Let rise until double.
Bake at 375 degrees for 1 hour or 350 degrees
and bake longer. Put foil over top loosely
if browning too much. Turn upside down
on plate to serve. PULL OFF CHUNKS. If
cut with a knife, not as good. Do not be
timid, dive in and pull off a chunk. No
calories spared and it is delicious.
turtle cake
1 bag vanilla caramels 14 oz
1 can 5oz evaporated milk
1 box german choc cake
3/4 c butter or margarine (but not the spread stuff like country crock) @ room temp.
1 bag semi-sweet choco chips
2 c pecans chopped
1. heat the over to 350 degree's. line a 13 x 9 backing pan with foil and lightly grease the foil.
2. in a small saucepan , heat the caramels and milk over low heat, stirring occasionally, for about 10 minute, or until the caramels melt.
3. using an electric mixer, prepare the cake mix according to the package directions, using only half the oil called for on the box. beat on low speed for 1 minute. add the butter, increase the mixer speed to high, and beat for 2 to 14 minutes, or until the cake batter is thick and smooth.
4. spread half the batter (about 3 cups) into the prepared pan. bake for 12 to 14 minutes, or until the cake starts to puff up around the edges (the middle will still be slightly wet.)
5. pour the caramel mixture over the cake and spread to the edges of the pan with a rubber spatula. sprinkle with 1 cup of the chocolate chips and 1 cup of the pecans. spoon the remaining cake batter over the top and carefully spread to the edges.
6. bake for 35 to 45 minutes more, or until the cake puffs up above the sides of the pan, springs back when gently pressed, and starts to pull away from the sides of pan. set the pan on a wire rack to cool.
7. meanwhile, melt the remaining 1 cup of chocolate chips. spread over the cooled cake. sprinkle with the remaining pecans. let cool completely.
if you don't know your options, you don't have any!
1 bag vanilla caramels 14 oz
1 can 5oz evaporated milk
1 box german choc cake
3/4 c butter or margarine (but not the spread stuff like country crock) @ room temp.
1 bag semi-sweet choco chips
2 c pecans chopped
1. heat the over to 350 degree's. line a 13 x 9 backing pan with foil and lightly grease the foil.
2. in a small saucepan , heat the caramels and milk over low heat, stirring occasionally, for about 10 minute, or until the caramels melt.
3. using an electric mixer, prepare the cake mix according to the package directions, using only half the oil called for on the box. beat on low speed for 1 minute. add the butter, increase the mixer speed to high, and beat for 2 to 14 minutes, or until the cake batter is thick and smooth.
4. spread half the batter (about 3 cups) into the prepared pan. bake for 12 to 14 minutes, or until the cake starts to puff up around the edges (the middle will still be slightly wet.)
5. pour the caramel mixture over the cake and spread to the edges of the pan with a rubber spatula. sprinkle with 1 cup of the chocolate chips and 1 cup of the pecans. spoon the remaining cake batter over the top and carefully spread to the edges.
6. bake for 35 to 45 minutes more, or until the cake puffs up above the sides of the pan, springs back when gently pressed, and starts to pull away from the sides of pan. set the pan on a wire rack to cool.
7. meanwhile, melt the remaining 1 cup of chocolate chips. spread over the cooled cake. sprinkle with the remaining pecans. let cool completely.
this is a GREAT soup--really easy, and tasty if you add some Tabasco to your individual bowl (or the pot if everyone eating is cool with HOT)
cabbage patch soup
2 lbs hamburger (i dont eat beef so ground chicken or turkey works great)
1 c. chopped onion
2 cloves garlic chopped
1 c. chopped green pepper
1 6 oz can tomato paste
3 med tomatoes chopped -- or a can of stewed tomatoes works
2 T chili powder
1 t oregano
1 T minced parsley
salt / pepper
2-15 oz cans kidney beans
3 beef (or chicken) bouillon cubes
1 head of cabbage chopped
8-11 cups of water
simmer for one hour--and enjoy
if you don't know your options, you don't have any!
cabbage patch soup
2 lbs hamburger (i dont eat beef so ground chicken or turkey works great)
1 c. chopped onion
2 cloves garlic chopped
1 c. chopped green pepper
1 6 oz can tomato paste
3 med tomatoes chopped -- or a can of stewed tomatoes works
2 T chili powder
1 t oregano
1 T minced parsley
salt / pepper
2-15 oz cans kidney beans
3 beef (or chicken) bouillon cubes
1 head of cabbage chopped
8-11 cups of water
simmer for one hour--and enjoy
Anyone have a recipe for homemade spaghetti sauce?
Now is the time to make real the promises of Democracy.
if i told ya the secret to the sauce--i'd have to kill ya--or marry ya, and ur already spoken for--so....
lol
if you don't know your options, you don't have any!
lol
So monkey bread, turtle cake, and cabbage patch soup are OK but not spaghetti sauce? 
Wassup??? 
Now is the time to make real the promises of Democracy.
Wassup???
the sauce has magic powers. lol
if you don't know your options, you don't have any!
Are you from New Orleans???
nope. west coast girl...
i've heard southern stories about spaghetti sauce--and what women are supposed to have put in it to catch/keep a man. im not about that!!
if you don't know your options, you don't have any!
i've heard southern stories about spaghetti sauce--and what women are supposed to have put in it to catch/keep a man. im not about that!!
I have heard some of the wildest remedies, potions and spells while down here. The part that really scares me is the no# of people that believe in it
oh no, i don't get into any hocus pocus stuff. me saying my sauce had magic powers was just me joking around--although i have been proposed to after a my sauce was tasted. 
if you don't know your options, you don't have any!
Wait a minute ... Ya'll are still talking about spagetti, Right?
LMAO...i was.
seriously one secret (which maybe its not a secret) is to use brown sugar in spaghetti sauce--whether its from a jar or if you're making it from scratch. brown sugar cuts the acid in the tomatoes.
if you don't know your options, you don't have any!
seriously one secret (which maybe its not a secret) is to use brown sugar in spaghetti sauce--whether its from a jar or if you're making it from scratch. brown sugar cuts the acid in the tomatoes.
Nkechi' spaghetti... and I don't like restaurant spaghetti, I like mine better!
I use a thick jar sauce as the base.. like Prego with lots of stuff in it and I add canned stewed tomatoes, spicy or mild sausage links, ground beef and lots of red pepper (I like it spicy).. cook until... they come crawlin into the kitchen!
And.. you do not mix the pasta in with the sauce... you pour it on top when served... use Angel Hair, its better than the thicker pastas for tasting more sauce.
I have not tasted any better than this.. even had my asian ex-hubby making it this way and he loves spaghetti, is picky and is a good cook.
La Femme Nkechi
...Be the change in the world you want to see...it starts with you
I use a thick jar sauce as the base.. like Prego with lots of stuff in it and I add canned stewed tomatoes, spicy or mild sausage links, ground beef and lots of red pepper (I like it spicy).. cook until... they come crawlin into the kitchen!
And.. you do not mix the pasta in with the sauce... you pour it on top when served... use Angel Hair, its better than the thicker pastas for tasting more sauce.
I have not tasted any better than this.. even had my asian ex-hubby making it this way and he loves spaghetti, is picky and is a good cook.
La Femme Nkechi
...
A friend of mine gave me this recipe for a salad. It sounds revolting, but it is the best salad I've ever tasted:
1 Napa Cabbage, shredded
1 Stalk of scellion, finely chopped
1/2 cup almonds or walnuts (optional)
1 package of Ramen noodles (dry, crumbled into chunks)
1 cup Creamy Poppyseed salad dressing
1 capful Oil & Vinegar salad dressing
Mix together and enjoy. Slammin! You can also change the flavor by adding a bit of the Ramen seasoning pack into the dressing before you put it on the salad.
1 Napa Cabbage, shredded
1 Stalk of scellion, finely chopped
1/2 cup almonds or walnuts (optional)
1 package of Ramen noodles (dry, crumbled into chunks)
1 cup Creamy Poppyseed salad dressing
1 capful Oil & Vinegar salad dressing
Mix together and enjoy. Slammin! You can also change the flavor by adding a bit of the Ramen seasoning pack into the dressing before you put it on the salad.
I hounded virtue for this recipe after she mentioned it in another thread, and it is absolutely amazing. I hope she doesn't mind me putting it up:
Virtue's Spinach and Pimiento Quiche
Ingredients:
1. Chopped Spinach-frozen (1lb.) or fresh 1lb. chopped
2. Chopped Pimientos-1 small jar (to taste)
3. Organic Eggs- 2
4. Cornstarch-1/4 cup
5. Shredded Mozzarella-2lbs.
6. Shredded Monterey Jack-2lbs.
7. Honey Dijon Mustard-to taste
8. Whole Wheat 9inch deep dish pie shells-approximately four
9. Ricotta Cheese- smallest container
Seasoning ingredients
1. Garlic powder
2. Nutmeg
3. Sea Salt
4. Pepper (optional)
DIRECTIONS
1. Began by steaming the chopped spinach, while steaming season with nutmeg (I use about a fourth teaspoon)and salt (to taste-just a little)
2. Set aside and drain off excess liquid(preheat oven to approximately 350 degrees)
3. In a large bowl blend well, two eggs,all of the ricotta cheese, dash of nutmeg and the rest of the seasonings.
4. Next, blend in the cornstarch
5. Then add and blend in the spinach
6. Now stir in the pimientos gently but thoroughly
7. Add the shredded Monterey Jack Cheese until the mixture is thick enough to lift and mold into small balls, yet moist enough not to hold if done so..
8. Next, prepare your pie shells by placing a dab of Honey Dijon Mustard in the center and spread lightly until the bottom is covered.
9. Take a large spoon and fill each shell with the spinach mixture halfway or just about halfway.
10. Place each completed quiche dish in an oven proof pie plate and place in oven for 20 minutes
11. Keep a watch of the pies so that the top does not blacken....expect a little rising--this is good..
12. Once the tops are brown take each quiche and fully cover the top with Mozzarella Cheese, and a little extra pimiento if desired.
13. Place in the oven until thoroughly melted. Let cool slightly and serve with sprigs of parsley around each slice.
Virtue's Spinach and Pimiento Quiche
Ingredients:
1. Chopped Spinach-frozen (1lb.) or fresh 1lb. chopped
2. Chopped Pimientos-1 small jar (to taste)
3. Organic Eggs- 2
4. Cornstarch-1/4 cup
5. Shredded Mozzarella-2lbs.
6. Shredded Monterey Jack-2lbs.
7. Honey Dijon Mustard-to taste
8. Whole Wheat 9inch deep dish pie shells-approximately four
9. Ricotta Cheese- smallest container
Seasoning ingredients
1. Garlic powder
2. Nutmeg
3. Sea Salt
4. Pepper (optional)
DIRECTIONS
1. Began by steaming the chopped spinach, while steaming season with nutmeg (I use about a fourth teaspoon)and salt (to taste-just a little)
2. Set aside and drain off excess liquid(preheat oven to approximately 350 degrees)
3. In a large bowl blend well, two eggs,all of the ricotta cheese, dash of nutmeg and the rest of the seasonings.
4. Next, blend in the cornstarch
5. Then add and blend in the spinach
6. Now stir in the pimientos gently but thoroughly
7. Add the shredded Monterey Jack Cheese until the mixture is thick enough to lift and mold into small balls, yet moist enough not to hold if done so..
8. Next, prepare your pie shells by placing a dab of Honey Dijon Mustard in the center and spread lightly until the bottom is covered.
9. Take a large spoon and fill each shell with the spinach mixture halfway or just about halfway.
10. Place each completed quiche dish in an oven proof pie plate and place in oven for 20 minutes
11. Keep a watch of the pies so that the top does not blacken....expect a little rising--this is good..
12. Once the tops are brown take each quiche and fully cover the top with Mozzarella Cheese, and a little extra pimiento if desired.
13. Place in the oven until thoroughly melted. Let cool slightly and serve with sprigs of parsley around each slice.
Peace....
Here is a Georgia side dish favorite-----
STRING BEAN CASSEROLE
Ingredients:
1. French Styled String Beans-3 cans
2. French's Fried Onion Rings-1 large container
3. Cream of Celery Soup (or Cream of Asparagus Soup)
4. Celery Salt or Kosher Sea Salt
Directions:
1. Open and drain liquid from Sting Beans and place drained beans in a medium round casserole dish (I use pyrex)...
2. Pour out contents of entire Cream of.....Soup and stir into string beans thoroughly...
3. Sprinkle two teaspoons of salt and any other seasoning into mixture...
4.Take half of Onion Rings and blend into mixture....Take other half and sprinkle on top..
5. Cover casserole dish and place into oven at 350 degrees until top is deep brown....
Enjoy!
Peace,
Virtue
Here is a Georgia side dish favorite-----
STRING BEAN CASSEROLE
Ingredients:
1. French Styled String Beans-3 cans
2. French's Fried Onion Rings-1 large container
3. Cream of Celery Soup (or Cream of Asparagus Soup)
4. Celery Salt or Kosher Sea Salt
Directions:
1. Open and drain liquid from Sting Beans and place drained beans in a medium round casserole dish (I use pyrex)...
2. Pour out contents of entire Cream of.....Soup and stir into string beans thoroughly...
3. Sprinkle two teaspoons of salt and any other seasoning into mixture...
4.Take half of Onion Rings and blend into mixture....Take other half and sprinkle on top..
5. Cover casserole dish and place into oven at 350 degrees until top is deep brown....
Enjoy!
Peace,
Virtue
My mom makes that green bean casserole every Thanksgiving (except with Cream of Mushroom soup). Aw man! Heavenly!
I love Italian food, so here are a couple of my favorite pasta recipes:
Pumpkin Ravioli with Sage and Toasted Hazelnuts
This is rich, comfort food. The sage gives it a little kick and cuts some of the buttery taste, and the hazelnuts and crumbled biscotti add a crunchiness that almost make it like a dessert. It's really simple to prepare, looks beautiful, and tastes heavenly. If you can't find pumpkin ravioli, mushroom ravioli works well.
1/2 cup peeled hazelnuts
1/2 cup vegetable oil
1 pound fresh pumpkin ravioli
1 stick unsalted butter
6 fresh sage leaves
Large pinch grated nutmeg
1/2 cup grated Parmesan
2 biscotti (preferably amaretto flavor)
Preheat oven to 350 degrees F.
Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
Bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate biscotti over the dish and serve immediately.
Garden Pasta
I love this one because the sauce is so fresh and uncomplicated. The warm pasta heats it just to room temperature and the chunkiness lets you enjoy each ingredient instead of turning it into one big mush. It's also very versatile: tastes great if you heat it up in the microwave the next day or eat it straight out of the fridge. If you don't like tomatoes, you can take them out and add in some pine nuts and you have a traditional pesto sauce. If you don't want to use oil, you can use some of the pasta water instead. The starch in the water will help to bind the sauce (though not as well as the oil).
1 pkg Buccatini (or spaghetti or any other long noodle)
7 Cherry Tomatoes
1 wedge of Parmesan Cheese
4 cloves of garlic, peeled
Handful of fresh Basil leaves
Approximately 1/2 cup Olive Oil
Salt
Pepper
-Boil pasta until al dente.
-Cut the parmesan cheese into large chunks.
-Cut the stems from the basil leaves.
-In a blender, add the tomatoes, cheese, garlic, basil and a little oil.
-Turn on blender, and drizzle in the rest of the oil until the mixture is the consistency of a thick sauce.
-Place spaghetti on a platter and top with the fresh sauce and a little salt and pepper.
-Toss and serve.
I love Italian food, so here are a couple of my favorite pasta recipes:
Pumpkin Ravioli with Sage and Toasted Hazelnuts
This is rich, comfort food. The sage gives it a little kick and cuts some of the buttery taste, and the hazelnuts and crumbled biscotti add a crunchiness that almost make it like a dessert. It's really simple to prepare, looks beautiful, and tastes heavenly. If you can't find pumpkin ravioli, mushroom ravioli works well.
1/2 cup peeled hazelnuts
1/2 cup vegetable oil
1 pound fresh pumpkin ravioli
1 stick unsalted butter
6 fresh sage leaves
Large pinch grated nutmeg
1/2 cup grated Parmesan
2 biscotti (preferably amaretto flavor)
Preheat oven to 350 degrees F.
Spread hazelnuts onto a baking tray. Toast hazelnuts in oven until light golden brown and fragrant, about 5 to 7 minutes. Allow to cool completely. Coarsely chop the cooled hazelnuts and set aside.
Bring 2 quarts of salted water to a boil. Add the vegetable oil to prevent the ravioli from sticking to one another. Add ravioli and cook for 4 minutes or until they float to the top. Using a strainer, carefully remove ravioli to a large platter and tent with foil to keep warm.
In a small saute pan, melt the butter. When butter is sizzling and starts to brown, tear sage leaves into the pan and fry for about 20 seconds. Remove from heat and stir in nutmeg. Pour butter sauce over ravioli and sprinkle with toasted hazelnuts. Grate biscotti over the dish and serve immediately.
Garden Pasta
I love this one because the sauce is so fresh and uncomplicated. The warm pasta heats it just to room temperature and the chunkiness lets you enjoy each ingredient instead of turning it into one big mush. It's also very versatile: tastes great if you heat it up in the microwave the next day or eat it straight out of the fridge. If you don't like tomatoes, you can take them out and add in some pine nuts and you have a traditional pesto sauce. If you don't want to use oil, you can use some of the pasta water instead. The starch in the water will help to bind the sauce (though not as well as the oil).
1 pkg Buccatini (or spaghetti or any other long noodle)
7 Cherry Tomatoes
1 wedge of Parmesan Cheese
4 cloves of garlic, peeled
Handful of fresh Basil leaves
Approximately 1/2 cup Olive Oil
Salt
Pepper
-Boil pasta until al dente.
-Cut the parmesan cheese into large chunks.
-Cut the stems from the basil leaves.
-In a blender, add the tomatoes, cheese, garlic, basil and a little oil.
-Turn on blender, and drizzle in the rest of the oil until the mixture is the consistency of a thick sauce.
-Place spaghetti on a platter and top with the fresh sauce and a little salt and pepper.
-Toss and serve.
quote:Anyone have a recipe for homemade spaghetti sauce?
1/4 cup Olive Oil
4 cloves garlic, peeled and minced
1 small can Tomato Paste
1 large can of Tomato sauce (if you can find sauce made from plum tomatoes, that is best)
2 tablespoons white sugar
Salt
Pepper
1. Put your oil and garlic into a cold skillet large enough to hold the sauce.
2. Add a dash of salt and pepper and stir.
3. Let it sit for approximately 5 minutes, until the oil is infused with the flavor of the fresh garlic. (You will be able to smell it.)
4. Turn the heat on medium-low and add in the can of tomato paste.
5. Stir vigorously until most of the oil is incorporated into the paste.
6. Turn the heat up to medium and add in a little of the tomato sauce at a time while stirring, until the sauce thins out to your desired consistency. (I like mine really thick, so I don't use more than 1/2 cup of the tomato sauce.)
7. Turn down stove to low and add in sugar, a dash of salt, and a dash of pepper.
8. Let simmer for a couple minutes and serve.
If you want to add in minced ground meat, it is best to cook it on the side and stir it in at the end. If you are adding meatballs, it is best to add in double the tomato sauce in Step 6 and drop the meatballs into the sauce to cook. If you are adding vegetables, like onions, to the sauce, it is best to saute them in the oil before adding the tomato paste (however, don't skip the step of letting the oil infuse with the garlic). If you want to add in chunks of fresh plum tomato, add them in Step 7 and cook on lower heat for longer (approximately 4-5 minutes).
ok mine is very garlic-style.
If we are talking classic spag bolognaise... here is how I do it, coz I don't use salt.
Non-bacon people can delete the bacon but it does delete flavour.
ok mine is very garlic-style.
If we are talking classic spag bolognaise... here is how I do it, coz I don't use salt.
Non-bacon people can delete the bacon but it does delete flavour.
(Add pasta/spaghetti to a large pot of boiling water)
Leek (or a brown onion sliced up),
chilli - fresh slices or chilli flakes,
3 fat cloves of garlic, (or more!) grated on a cheese grater (yes, it's worth the effort)
0.5kg mince meat - leaner the better,
2-3 rashes of bacon (cut off ALL fat) and chop into 1/2 inch pieces,
black pepper,
tomato paste,
chunks of tomato pieces either can or fresh,
some kind of green herb: basil or oregano - has to be fresh!!
premixed liquid chicken stock
fetta cheese - a piece around 'palm' size' broken into chunks.
This feeds 2 hungry adults:
Slice up around 1/3 leek finely and saute in butter in pan on med heat.
Then add 2-3 rashes of bacon, and cook until leek (or onion) is soft and bacon slightly browned.
Add mince and mix through in the pan. Keep it all 'moving'. When meat is starting to brown, add around half a cup of tomato paste and fresh tomato pieces or can of crushed or whole tomatoes. Add fresh herbs, torn, and garlic. Stir through and cook for a while then add a bit of chicken stock until the meat is cooking in a liquidy 'sauce'. Then add crumbled fetta cheese, and keep stirring letting the molten mass turn into a creamy looking tomatoes type sauce. Add pepper to taste.
The sauce goes from dark red to an orangey mess. Once the cheese has broken down and the sauce looks yummy enough to eat... you will know it's ready.
It IS good. Enjoy.
If we are talking classic spag bolognaise... here is how I do it, coz I don't use salt.
Non-bacon people can delete the bacon but it does delete flavour.
ok mine is very garlic-style.
If we are talking classic spag bolognaise... here is how I do it, coz I don't use salt.
Non-bacon people can delete the bacon but it does delete flavour.
(Add pasta/spaghetti to a large pot of boiling water)
Leek (or a brown onion sliced up),
chilli - fresh slices or chilli flakes,
3 fat cloves of garlic, (or more!) grated on a cheese grater (yes, it's worth the effort)
0.5kg mince meat - leaner the better,
2-3 rashes of bacon (cut off ALL fat) and chop into 1/2 inch pieces,
black pepper,
tomato paste,
chunks of tomato pieces either can or fresh,
some kind of green herb: basil or oregano - has to be fresh!!
premixed liquid chicken stock
fetta cheese - a piece around 'palm' size' broken into chunks.
This feeds 2 hungry adults:
Slice up around 1/3 leek finely and saute in butter in pan on med heat.
Then add 2-3 rashes of bacon, and cook until leek (or onion) is soft and bacon slightly browned.
Add mince and mix through in the pan. Keep it all 'moving'. When meat is starting to brown, add around half a cup of tomato paste and fresh tomato pieces or can of crushed or whole tomatoes. Add fresh herbs, torn, and garlic. Stir through and cook for a while then add a bit of chicken stock until the meat is cooking in a liquidy 'sauce'. Then add crumbled fetta cheese, and keep stirring letting the molten mass turn into a creamy looking tomatoes type sauce. Add pepper to taste.
The sauce goes from dark red to an orangey mess. Once the cheese has broken down and the sauce looks yummy enough to eat... you will know it's ready.
It IS good. Enjoy.
quote:Originally posted by Frenchy:
My mom makes that green bean casserole every Thanksgiving (except with Cream of Mushroom soup). Aw man! Heavenly!
I love Italian food, so here are a couple of my favorite pasta recipes:
Pumpkin Ravioli with Sage and Toasted Hazelnuts
Oh, I am feeling these! Bring it on!
Yum....