wayneandjudy

Hey guys, we suggested two pretty good recipes for you guys to try. Has any body tried either of them? Does anybody have a recipe they would like to share with us?

The old juvenile jokes about dry rubs, with spiting in hand, are not what we have in mind.

I really think we could have a great TL cooking forum/newsletter if you would all contribute something. How about it?

WHO HAS A RECIPE????

Shoofin

I know how to make macaroni and cheese!
Ed

wayneandjudy

Even macaroni and cheese is good. Can add things like mushroom, or onion, and chicken.


Macaroni and chees can become very good meal. Do not laugh at self. You will be surprise.

janda_janda

Here's my recipe for this week because leeks & corn are in at the farmstand.

It takes 20 minutes to put together and is delicious..... I'm making it tonight.

Corn & Crab Soup

3 small leeks, halved lengthwise, sliced, rinsed (2 cups)
2 T butter
2 14 oz cans chicken broth
4 Cups fresh (or frozen) corn kernals (about 5-8 ears of corn - really makes a huge diff in the soup to use fresh)
1/4 t salt & black pepper
1/8 t cayenne pepper
1/2 C heavy cream (or whipping cream or milk)
1/2 lb lump crabmeat (expensive but worth it - or you can use canned or frozen but for gawd's sake, don't use imitation)

(chives/parsley/basil for garnish-optional)

1. In a big sauce pan over medium heat cook leeks in butter 10 minutes. Add broth;bring to a boil. Add corn, s & p, cayenne. Simmer 3 minutes until corn is tender.

2. remove one cup of the corn. In the blender, puree soup with the cream. Do this in batches and take out the stopper in the top. Cover it with a kitchen towel while blending or it will go all over the place.

Put the soup back in the sacuepan and reheat - but don't boil it.

Put 1/4 of the crab in each of 4 bowls. add soup. garnish.

Acura3200

that's the extent of my cooking skills too :o

genghis

I made this up when I was in college. I sort of felt like having mac and cheese, but being from an Asian household I had no clue how to use an oven (still don't in fact), so I went with this.

All the ingredients are (a) found in any supermarket and (b) cheap, since (c) my cooking skills extended as far as making Ramen noodles and, as Dave Barry says, "food heated up". Aside from the chopping it takes about 15 minutes to make.

Also because I was a college student, I didn't bother to try to scale anything down in terms of units (just used whole boxes, whole sticks, etc. of whatever), and would just eat this stuff heated up for 4-5 days. Similarly my "spice rack" consisted of "what goes on pizza".

So here it is:

1 box elbow macaroni
1 jar pasta sauce (pref: Classico Spicy Red Pepper)
1 to 1.5 lbs. ground beef ("one pack")
1 yellow onion
2 red bell peppers
2 green bell peppers
1 stick/bag extra-sharp cheddar cheese
1 stick/bag Jalapeno Pepper Jack cheese
10 fresh loose mushrooms
1 Goya can of beans (pref. black, red is OK)

salt, black pepper, garlic powder, and oregano to taste.
[Note: use LOTS, this is a lot of food! I'm talkin' handfuls of each spice! Well, maybe a little less on the salt!]

Slice or grate cheese if not from shredded cheese pack.

Dice all non-pasta ingredients except the beans (remove seeds from peppers, especially if you dump it into a food processor/blender).

Lightly coat large non-stick pan with oil (don't preheat); start boiling water for pasta! (Takes a while to boil)

Put meat and all chopped items in pan and use medium heat.

Mix everything but cheese in pan. When meat is browned, add pasta sauce.

Cook macaroni 10 minutes after water boils, adding salt.

Drain and add cheese to macaroni, then pour hot meat sauce on top and mix well.

Add Tabasco sauce to taste when serving.

Optional: adding Sherry cooking wine or Jack Daniels to the beef while cooking; using more beans and eliminating beef for vegetarian version; using rotelli instead of macaroni

wayneandjudy

We knew you could do it. Those are great recipes.