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RECIPES

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RECIPES

Cody
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Cody
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March 1st, 2010, 6:52 am #1

Recipes, Recipes, Recipes

If you are looking, guaranteed you will find something here.

If not on the first page then on one of the subsequent pages.

It isn't all sweet stuff, just keep looking.

http://www.tastespotting.com/browse/1
Love is all there ever was, ever is and ever will be.

You are loved.

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Maverick
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March 1st, 2010, 5:33 pm #2

Wow I like this site. They are doing something different from other recipe sites by displaying pictures to entice you. Everything looks yummy!
Don't take life too seriously .. no one gets out alive!
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Cody
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March 2nd, 2010, 3:49 am #3

I like the site as well. If anyone gets to the cheese biscuits that rival the garlic cheese biscuits served at Red Lobster, there is a slight problem with the recipe.

The biscuits on the site are very good, but one of the last steps is to take garlic salt and melted butter and paste over the top of the biscuits.

I followed the recipe exactly even though I kept thinking the garlic salt and butter mixture was going to be too salty.

I was right. It was very salty. I suggest using garlic power and butter, or maybe garlic salt and unsalted butter, or even some sort of minced fresh garlic cooked in salted (regular) butter.

Overall, they were very good and very easy to make.

I can find the recipe or the page if someone wants it.
Love is all there ever was, ever is and ever will be.

You are loved.

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Kamalam
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Kamalam
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March 2nd, 2010, 4:08 am #4

OMG - The Cardamom Pancakes with Orange Blossom Syrup & Pistachios just about did me in! What a fabulous site - Can't wait to try one of these recipes for a potluck at work. Thanks, Cody!
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Skookum
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Skookum
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Joined: April 30th, 2006, 4:17 am

March 2nd, 2010, 5:36 am #5

wrote:garlic cheese biscuits served at Red Lobster
YES!! A bowl of their gumbo & a few of their buscuits & 'life is GOOD'!
RIP Zetaboards
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Navi
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Navi
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Joined: April 11th, 2010, 8:01 am

July 21st, 2015, 9:03 pm #6

Lasagna

Just came across this recipe.
You don't necessarily have to include the meat. ;)

Slow Cooker Zucchini Lasagna
wrote:Slow Cooker Zucchini Lasagna with Meat Sauce

Ingredients
4 small zucchinis, ends cut off (you can sub two large zucchinis)
1 pound cooked ground meat or chopped meatballs
1/2 cup of your favorite pasta sauce
8 oz mozzarella cheese, freshly shredded (about 2 cups), divided
15oz container of part-skim ricotta cheese
1/2 cup Parmesan cheese, freshly grated
2 eggs
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon cracked black pepper

Directions
Thinly slice (unpeeled) zucchini length-wise into thin strips, like lasagna noodles. It’s easier to do this with a mandolin, but a large knife works just fine. (It’s OK if some are only a few inches long.)
Create cheese filling by combining 1 cup mozzarella cheese, ricotta cheese, Parmesan cheese, eggs, parsley flakes, salt, and pepper.
Create a layer of zucchini at the bottom of your slow cooker. (It’s OK if pieces overlap.)
Top zucchini with a rounded 1/2 cup of cheese filling, 1 cup meat, and 1-3 tablespoons sauce.
Continue layering zucchini, cheese, meat, and sauce until you only have enough zucchini left for top layer. (A 6-quart slow cooker will have 4-5 layers and a 4-quart slow cooker will have 6-8 layers.)
Before you add the top layer of zucchini, add whatever sauce, meat, and cheese you have left.
Top with zucchini and remaining 1 cup of mozzarella cheese.
Cover, and cook on low for 6-8 hours.
Turn off slow cooker and let rest for at least 30 minutes, so juices become more set.

This might defeat the purpose of using zucchini instead of noodles, but we like to eat ours with a big piece of crusty garlic bread! YUM.
My choice? All the way down the rabbit hole.
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Kamalam
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August 4th, 2015, 1:46 am #7

Thank you, Navi!! Sounds delish!
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Navi
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August 8th, 2015, 12:41 am #8

I just got through putting this zucchini in the slow cooker and turning it on.

My opinion:
I have a 7 quart slow cooker. For my cooker I would need two more zucchini. That is gauged by the amount of cheese mixture I had left over and how much of my cooker it filled. I could have put two more layers in to fill it. I followed the recipe to the letter and did not add anything else.

I used 6 or 7 inch long zucchinis,. I used 1 zucchini per layer. Using the half a cup of cheese mixture left me with about a cup and a third for the last layer. My cooker is a little over half full. I have some concern about how it will taste. I am thinking it could have used a bit of oregano and other herbs as well as some onion and garlic. Oh. I did not use any meat. I think it would be cool to put black olives and mushroom in with the cheese mixture too.

If I like it I will edit my copy of the recipe and try it that way. I did splurge and buy some ready to heat up garlic bread from the grocery bakery. It was beckoning from the stand next to the checkout line. How could I refuse?

It will be ready at 1 AM my time. Open lines, Zucchini Lasagna and Garlic Bread! Woo-hoo!
My choice? All the way down the rabbit hole.
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grumpychick
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August 8th, 2015, 2:28 am #9

Sounds good!

I'll have to file it away for a night when I'm only cooking for myself, I'm the only one in the house that likes zucchini.
I always add more garlic because I have a garlic problem.

I wonder if some crushed red pepper flakes would give it a bit of a bite or if that wouldn't mesh well with zucchini.
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Navi
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Navi
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August 8th, 2015, 8:09 pm #10

I imagine the the crushed red pepper would go well with zucchini.

Things did not go well for my first attempt at this recipe. 6 hours was too long a cook time. The cheese mix that was supposed to be all creamy and smooth became like rubberized curd. It was plain over cooked. Perhaps her crock pot is one of the older ones that cooks at lower temps. I will try again, add more zucchini, seasoning and cook for less time. It didn't taste bad it was just way over cooked and the texture was horrible. Oh and be sure to slice the zucchini at least 1/8 - 1/4 inch thick or a tad better. Because she said to use a mandolin to slice it I made the slices too thin and they basically disintegrated. I didn't use a mandolin I used the slot on the side of my box grater/shredder. This made the slices too thin. The thicker slices I did with a knife held up better.



My choice? All the way down the rabbit hole.
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grumpychick
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August 9th, 2015, 12:52 am #11

Aw man, sorry to hear that.
I guess you can classify it as a learning experience and now you know how to tweak the recipe to suit your crock-pot and likes?


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gameaddict4life
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August 9th, 2015, 1:21 am #12

This sounds good but I would replace the zucchini with pasta and put Italian sausage in it. Thanks for testing!
Put your twinkie in my Nutella, it tastes good. Mallie from Darkness Radio
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gameaddict4life
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August 9th, 2015, 3:06 am #13

Ever hear of dishwasher lasagne? It's a good tip if your oven is broke.
Put your twinkie in my Nutella, it tastes good. Mallie from Darkness Radio
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Kamalam
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August 9th, 2015, 4:44 am #14

Navi wrote:I imagine the the crushed red pepper would go well with zucchini.

Things did not go well for my first attempt at this recipe. 6 hours was too long a cook time. The cheese mix that was supposed to be all creamy and smooth became like rubberized curd. It was plain over cooked. Perhaps her crock pot is one of the older ones that cooks at lower temps. I will try again, add more zucchini, seasoning and cook for less time. It didn't taste bad it was just way over cooked and the texture was horrible. Oh and be sure to slice the zucchini at least 1/8 - 1/4 inch thick or a tad better. Because she said to use a mandolin to slice it I made the slices too thin and they basically disintegrated. I didn't use a mandolin I used the slot on the side of my box grater/shredder. This made the slices too thin. The thicker slices I did with a knife held up better.


It's so interesting to read about your experience. I have had this happen to me with my crock pot. I wondered if mine ran hotter than the one in the recipe... very interesting. If so, that's a bummer because it means constantly having to re-think and readjust the settings. I am strongly considering getting a digital pressure cooker... there's this great Facebook group that I belong to that discusses nothing but plant based recipes for the Instant Pot (7-in-1 Multi-Functional Cooker--Pressure Cooker, Slow Cooker, Rice Cooker, Saute/Browning, Yogurt Maker, Steamer & Warmer). Just waiting for it to cost less on Amazon!
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Navi
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August 9th, 2015, 4:57 am #15

I will definitely tweak this recipe and try it again.

Yes, Kam, I believe my slow cooker runs at higher temps. Last year I had a similar issue with a recipe and discovered that the cooking temps for slow cookers were raised industry-wide a few years ago. This is because people had gotten food poisoning from food prepared in the original slow cookers. I am sorry now that I got rid of my Rival crockpots. They were the old one piece round ones and worked great, but I just had to have one with the removable crock and couldn't justify keeping the other two as well. Oh duh! I never had any problems with my old crockpots and we never got food poisoning. I imagine that the people who got sick either misused theirs or the crockpots were defective to begin with. I noticed that the new one really got things hot on the low setting, plus cooked things more quickly than the recipes recommended, so I started researching it online. I am now wondering if I should try using the keep warm setting to cook some things on low. I was aware of this issue when I made the recipe, but was thinking that she had a newer crockpot. I think my assumption was wrong.

The new digital pressure cookers are supposed to be wonderful. I have never used pressure cookers by choice, but have a friend who has for years. She traded her old one in (gave to Salvation Army) and got a digital one. She loves it.
My choice? All the way down the rabbit hole.
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Navi
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August 9th, 2015, 5:01 am #16

gameaddict4life wrote:This sounds good but I would replace the zucchini with pasta and put Italian sausage in it. Thanks for testing!
Kinda defeats the whole purpose of avoiding the pasta, doesn't it. And the sausage? Ay-yi-yi-yi-yi! Talk about high sodium intake! But yes, I would imagine you can tweak the recipe just about anyway you want to to suit your personal tastes. I didn't put the extra salt in this recipe and it was still too salty for my sodium-downed palate. It's all the cheese, some salty stuff there.
My choice? All the way down the rabbit hole.
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gameaddict4life
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August 9th, 2015, 7:59 am #17

Navi wrote:
gameaddict4life wrote:This sounds good but I would replace the zucchini with pasta and put Italian sausage in it. Thanks for testing!
Kinda defeats the whole purpose of avoiding the pasta, doesn't it. And the sausage? Ay-yi-yi-yi-yi! Talk about high sodium intake! But yes, I would imagine you can tweak the recipe just about anyway you want to to suit your personal tastes. I didn't put the extra salt in this recipe and it was still too salty for my sodium-downed palate. It's all the cheese, some salty stuff there.
I've never heard of making lasagne in the crock pot. Seems like an easier way of doing it. I'm totally ignoring the healthy ingredient changes. Is there a regular lasagne crock pot recipe? I didn't see any diet cheese in this one or anything weird.
Put your twinkie in my Nutella, it tastes good. Mallie from Darkness Radio
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Kamalam
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August 9th, 2015, 7:49 pm #18

Navi, I think the warm setting is the way to go... I've started on "low" and switched to "warm" somewhere in the middle. Problem is it's not an exact science. I got tired of ruining stuff. If you ever start on "warm" and leave it the whole time, I'd be very interested in knowing if that's successful.
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Navi
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August 9th, 2015, 8:02 pm #19

gameaddict4life wrote:
Navi wrote:
gameaddict4life wrote:This sounds good but I would replace the zucchini with pasta and put Italian sausage in it. Thanks for testing!
Kinda defeats the whole purpose of avoiding the pasta, doesn't it. And the sausage? Ay-yi-yi-yi-yi! Talk about high sodium intake! But yes, I would imagine you can tweak the recipe just about anyway you want to to suit your personal tastes. I didn't put the extra salt in this recipe and it was still too salty for my sodium-downed palate. It's all the cheese, some salty stuff there.
I've never heard of making lasagne in the crock pot. Seems like an easier way of doing it. I'm totally ignoring the healthy ingredient changes. Is there a regular lasagne crock pot recipe? I didn't see any diet cheese in this one or anything weird.
Dude, do an internet search for a crockpot lasagna recipe. Bet you find a ga-zillion of them with wildly varying instructions and techniques.
My choice? All the way down the rabbit hole.
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Navi
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August 12th, 2015, 4:20 am #20

That zucchini lasagna gets better as it sits. This last serving was actually pretty delish. Still could tell it was overcooked, but it had set up and all the flavors had done their meldy thing. I am definitely tweaking and trying again.
My choice? All the way down the rabbit hole.
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gameaddict4life
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August 12th, 2015, 7:57 am #21

Navi wrote:That zucchini lasagna gets better as it sits. This last serving was actually pretty delish. Still could tell it was overcooked, but it had set up and all the flavors had done their meldy thing. I am definitely tweaking and trying again.
Similar to tuna fish then. I always find it tastes better the longer it sits. Even a day or two after it's made.
Put your twinkie in my Nutella, it tastes good. Mallie from Darkness Radio
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Navi
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August 16th, 2015, 9:45 am #22

Two pics of the Zucchini Lasagna
You can see that it was overcooked in this one:


What it looked like served up in a dish:


However like I said after a day or two it was great. I will do it again next month and cook it either at a lower temp or for less time. then I will let it sit for a day or two in the fridge. btw, as the recipe recommends I did let it sit after I turned it off. I think it sat for about 45 minutes. Good thing there was garlic bread because there was still plenty of liquid in the bottom. Also I did not use tomato sauce, I used garlic alfredo sauce.
My choice? All the way down the rabbit hole.
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Kamalam
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August 16th, 2015, 4:51 pm #23

Navi wrote:Two pics of the Zucchini Lasagna
You can see that it was overcooked in this one:


What it looked like served up in a dish:


However like I said after a day or two it was great. I will do it again next month and cook it either at a lower temp or for less time. then I will let it sit for a day or two in the fridge. btw, as the recipe recommends I did let it sit after I turned it off. I think it sat for about 45 minutes. Good thing there was garlic bread because there was still plenty of liquid in the bottom. Also I did not use tomato sauce, I used garlic alfredo sauce.
Navi, that looks like some cheesy goodness! For the last couple of months we have been getting The Green Chef. It's basically all the ingredients/food for 3 meals for two people. Incredible flavor profiles, but somewhat expensive. We had a delivery each week. Our job was to assemble and cook. Now that I'm going to be working with Stan, I'll get back to preparing food the old fashioned way... myself. Lol. We're really into the Dr. Fuhrman way of eating - Lots of beans, salads, mushrooms, onion... and soups. Have another two weeks of work in my current job but then I really need to get my act together. And part of that is meals that last a few days like your yummy zucchini lasagna!
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gameaddict4life
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August 27th, 2015, 6:45 am #24

Anybody have a really good Italian sausage lasagne recipe? I have the noodles, ricotta cheese, shredded mozzarella, a jar of marinara sauce and of course some bulk Italian sausage. Planning to bake it in a 13x9 inch glass dish. I've never made a lasagne before so I don't want an over complicated or bad recipe. There is a recipe on the back of the noodle box but it is vegetarian so I'm not sure if the added meat would ruin it or how much to put in each layer.

Thanks for any links or transcribed recipes!
Put your twinkie in my Nutella, it tastes good. Mallie from Darkness Radio
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Navi
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Navi
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August 27th, 2015, 12:50 pm #25

gameaddict4life wrote:Anybody have a really good Italian sausage lasagne recipe? I have the noodles, ricotta cheese, shredded mozzarella, a jar of marinara sauce and of course some bulk Italian sausage. Planning to bake it in a 13x9 inch glass dish. I've never made a lasagne before so I don't want an over complicated or bad recipe. There is a recipe on the back of the noodle box but it is vegetarian so I'm not sure if the added meat would ruin it or how much to put in each layer.

Thanks for any links or transcribed recipes!
This should be in the Joys Of Life Cooking And Gardening Section. That said. . .
cook the noodles, cook and drain the sausage (you are saying it's ground sausage right? If it's in casings remove the casing and cook it like you would a ground meat.) I hope the instructions tell you to add an egg and seasonings to the ricotta mixture. I always like to use black olives and mushrooms too, but hey use what you have.
Try the allrecipe site for ideas. all recipes search results for lasagna My guess is that the recipe on the box will work just fine. I'd use 1 pound of sausage and divide the sausage evenly amongst the layers.
Good luck!

The best I ever had was made by one of my Mom's friends and I think she used cottage cheese instead of riccota. She is Italian and said they always had used cottage cheese. She may have been fibbing a bit as she never shared her recipe. lol

That said this is a fairly simple recipe-just think ricotta where it says cottage cheese. Classic and Simple Lasagna

Oooo, here's one where she doesn't cook the noodles. I've done it both ways and it's good either way. Simply Traditional Lasagna
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gameaddict4life
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August 27th, 2015, 10:51 pm #26

Thanks Navi! I will try the Simply Traditional one. I have two packages of ground up Italian sausage but they are each 12 oz. I guess I'll just use both. One of the reviewers said it wasn't meaty enough anyway. Looking at the one on the box again it's very similar and does call for eggs. It is vegetarian though and calls for mushrooms. Not sure if adding that plus the meat would be a good idea. I could see the mushrooms soaking up the sauce, plus I'm thinking it calls for mushrooms for more texture since there is no meat. I also don't have regular Parmesan cheese but I do have sprinkle stuff that had basil and oregano in it. Guess I'll just use half a cup of that.

So thanks!

(I'm in a new section of the forum, oooooooooooooooooooh!)
Put your twinkie in my Nutella, it tastes good. Mallie from Darkness Radio
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gameaddict4life
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August 28th, 2015, 2:08 am #27

The lasagne is just finishing now. Hopefully it's good. It's taken longer to cook than the recipe said but it has a pound and a half of meat in it so that's probably why. It will be interesting to see if it holds together coming out of the baking dish as well. This is the first time I've made lasagne.

Should be plenty of leftovers. Must be around 3 pounds!
Put your twinkie in my Nutella, it tastes good. Mallie from Darkness Radio
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gameaddict4life
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August 28th, 2015, 3:20 am #28

It was good. I would give it a 7 out of 10. It needed more sauce and a spicier sausage though. I should have opened up a tomato sauce can and added some Italian spices to it in addition to what I used. I used a jar of marinara sauce but there wasn't enough on each layer so it made it too dry.

For leftovers I guess I'll heat up some tomato sauce with the spices in it and pour that over the servings. Probably add some hot red pepper flakes for some heat too.

Solid recipe though!
Put your twinkie in my Nutella, it tastes good. Mallie from Darkness Radio
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Navi
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August 28th, 2015, 5:43 am #29

Way to go Gamer!
That's how it works.

As to why it had mushrooms in the recipe on the back of the box? They know I love mushrooms!
I always put mushrooms and black olives in my lasagna as well as ground meat-sausage, hamburger pork, etc. Sometimes I also threw in broccoli or zucchini.
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Skookum
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October 4th, 2015, 3:18 am #30

Ravioli Lasagna
THE INGREDIENTS:

Cooking oil (I use olive oil) – just enough to very lightly grease the bottom of your pan

1 – 29 ounce jar of a red sauce of your choice

1 large package of ravioli (your choice, the ingredients and shape – square or half moon – do not matter)

Italian sausage or meatballs (the amount your choice, depending on how much you want in the recipe. I normally take two sausage links, crumble and partially cook the meat, drain it on paper towels and then put it over the ravioli when I make the layers).

Other ingredients to taste – (I often add partially sauteed mushrooms or peppers. No need to cook them through, just give them a good start).

Mozzarella, Parmesan and Romano Cheeses

Italian seasoning

DIRECTIONS:

Preheat oven to 400 degrees. Grease the bottom of your pan (for the two of us I use an 8 inch square pan) and spread a layer of sauce over the bottom. (You don’t need a lot, just enough to lightly coat it). Put down a layer of ravioli flat side up on the sauce. Position the ravioli close together, even with a slight overlap. Add any additional ingredients you have prepared (I did mushrooms and italian sausage on this one). Put another layer of sauce on top and then add a layer of mozzarella, romano and parmesan. Sprinkle with italian seasoning and pat the layer down lightly.
Repeat the layering. Pat down again and cover with tented aluminum foil. (If you are making ahead, just cover with foil and put in the refrigerator. Just don’t forget to tent the foil before putting it in the oven as you don’t want all the cheese to stick to the foil).

Bake for one hour or until completely heated through. For the last 10 minutes of the baking process, remove the foil so that the cheese can brown. Let stand for five minutes before serving.



LINK - .....some nice tips here.
RIP Zetaboards
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