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Thread: FGs' Favorite Recipes

  1. #1
    Senior Member K.Snyder's Avatar
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    FGs' Favorite Recipes

    Before Sunset

    SWEET-AND-SOUR MEAT LOAF

    1-1/2 pounds ground beef
    1 cup dry bread crumbs
    1 teaspoon salt
    1/4 teaspoon pepper
    2 eggs
    1 teaspoon instant minced onion (I don't do this; I used real onion.)
    1 can (15 ounces) tomato sauce, divided

    TOPPING:

    Reserved tomato sauce
    2 tablespoons brown sugar
    2 tablespoons vinegar
    1/2 cup sugar
    2 teaspoons prepared mustard

    Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and one-half of tomato sauce. Form into loaf in 9-in x 5-in x 3-in pan. Bake at 350 degrees for 50 minutes. In saucepan, combine topping ingredients; bring to boil. Pour over meat loaf; bake 10 minutes more.

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    Senior Member K.Snyder's Avatar
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    Re: FGs' Favorite Recipes

    K.Snyder

    Meatloaf

    Serves 6

    4 lb. ground chuck
    1 lb. sausage
    1 medium onion (chopped)
    4 full pieces of celery sticks (chopped)
    8 oz salsa
    2 eggs
    1 cup bread crumbs

    Mix all ingredients well...Add water to a 9 x 13 pan 1/4 inch high (So the meatloaf doesn't stick)...Form the mixture into a loaf and place it in the pan...Put ketchup on top - Cover with foil...Cook at 350 degrees for 2 1/2 hours or if you like to use a meat thermometer when done...

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    Senior Member K.Snyder's Avatar
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    Re: FGs' Favorite Recipes

    G#Gill

    Macaroni Cheese á la Tizzy (as made by my mother and her mother before her) - This is one of my favourite meals !

    Utensils

    Oven ! (pre-heat to Gas Mark 6)
    1 x 4 pint (2 litre +) deep Pyrex dish
    Set of kitchen scales
    Cheese grater
    Small kitchen knife



    Ingredients ( sufficient for 6 good portions )

    I lb (500G) Dry Macaroni pasta. (I prefer the Cavatappi pasta - it's fatter and like
    twirly hollow hose pipe and keeps it's shape better !! )
    1 lb (500 G) Full flavour cheddar cheese (grated )
    6 thick slices of dryish bread (grated) (if not dry, could toast to make it easier to grate)
    1/2 pint ish - milk
    Butter or spread.
    Onion (finely chopped) - amount depends on your preference.
    White pepper ( depends on preference )
    Thyme ( depends on preference )
    Chives (depends on preference)
    Sliced tomato (for garnish)

    Method

    Turn on oven !
    Boil pasta till cooked (poss. 15 mins )
    Grate cheese
    Grate bread
    Scoop some butter (or spread) with some cling film or grease-proof paper and smear all round the inside of the pyrex dish.
    When pasta cooked, pour into collander and rinse under cold tap to separate the pieces of pasta, place still in collander on top of sauce pan to drain.

    Pour a layer of pasta in base of pyrex
    Gently pour sufficient milk into pyrex to nearly cover this first layer of pasta.
    Sprinkle grated cheese evenly over layer of pasta, sufficient to cover all the pasta.
    Sprinkle the chopped onions, chives, thyme, pepper - all fairly well spread but don't swamp the cheese because there is another layer to come !

    Pour another layer of pasta over the grated cheese in the pyrex. No need for any more milk.
    Repeat as above.

    I find that two layers is enough to more or less fill the pyrex, so gauge the amounts accordingly.

    Gently pour the bread crumbs evenly on top.
    Place nobs of butter (or spread) all over the top of the bread crumbs, also any grated cheese you may have left.
    Place the slices of tomato evenly on the top to garnish.

    Place in the middle of the pre-heated oven and cook for 30 mins, the top of the macaroni cheese should be nicely browned and crispy and delicious !

    Serve hot (or can be eaten cold - my sister loves it cold !), either on it's own or with some vegetables of your choice.

    ENJOY !!!
    I love it !!!!!!!!!!!!!!

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    Senior Member K.Snyder's Avatar
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    Re: FGs' Favorite Recipes

    kayleneaussie

    kayleneaussies' Meat Loaf....take note i dont measure

    Half a kilo mince and half a kilo sausage mince

    tomatoe sauce and Worcestershire sauce

    2eggs

    grated carrot,potato,garlic,onion and some mixed herbs

    mixed together and cook in moderate oven for about an hour.

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    Senior Member K.Snyder's Avatar
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    Re: FGs' Favorite Recipes

    K.Snyder

    Sweet and Spicy Cucumbers

    I have a bizarre sort of recipe...

    Try this...A family invention...

    2 whole large cucumbers skinned and sliced a 1/4 inch thick
    2 cups of vinegar (I use cider vinegar)
    2 cups sugar
    2 jalapeños sliced 1/4 inch thick

    Bring the vinegar and sugar to a boil...Place in bowl...Add cucumbers and jalapeños and let marinate for at least an hour (The longer it marinates the better they are)...Obviously use the jalapeños according to your tolerance...

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    Senior Member K.Snyder's Avatar
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    Re: FGs' Favorite Recipes

    minks

    minks' spaghetti sauce

    we have a bit of an odd family spaghetti sauce recipe but oh so darn good and so different...

    chop and saute onions till clear
    add
    1 tablespoon of sugar
    2 tablespoons of vinegar
    4 tablespoons of lea and perrins worchestershire sauce
    bring to a boil
    add 2 cans of tomatoe soup and heat through
    (campbells soup works the best)

    it's a kind of sweet and sour spicy sauce I assure you you all would love it, everybody we make it for asks for the recipe

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    Senior Member K.Snyder's Avatar
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    Re: FGs' Favorite Recipes

    RedGlitter

    Pickled Carrot Jalapeno Stuff

    This is an appetizer or a relish they have at the Mexican restaurants here. You'll either love it or hate it. You can eat it plain or put it on sandwiches or whatever you choose.

    2 each: carrots, sliced in rounds, and onions, sliced
    1 jalapeno pepper, sliced in rounds
    2 garlic cloves, sliced
    Salt, ground black pepper and bay leaf
    White vinegar (45-grain strength)

    Place carrots on bottom of saucepan; top with onions, jalapeno, garlic,
    salt, pepper and bay leaf. Add enough vinegar just to cover, bring to a
    boil, reduce heat and simmer over low heat until vegetables are cooked.

  8. #8
    Senior Member K.Snyder's Avatar
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    Re: FGs' Favorite Recipes

    minks

    have you ever had candied smoked salmon it's really quiet different, I think it originated up north yes upon researching this comes from the northern part of vancouver island

    Recipe for Smoked Salmon Candy
    Ingredients:

    Salmon Fillets (see bottom of recipe for slicing info)
    Kosher Salt - 1 cup
    Dark Brown Sugar - 1 and a half pounds
    1 Gallon of water
    Half a cup of Honey
    apple, cherry, or maple wood chips (or a combination of any of them)
    Combine the 1 gallon of water, 1 cup of salt, and 1 pound of the brown sugar in a large pot.
    Place salmon fillet pieces into pot containing the above solution. Put pot into fridge and let the salmon marinate for at least 12 hours.

    Remove fillets from marinade and place on towels. Cover the fillets with remaining brown sugar. Allow salmon to air dry for about 3-4 hours.

    Place the salmon fillets into your smoker, and hot smoke for approximately 3 hours. Combine honey with a bit of water, and brush over the salmon while smoking (this is optional). After 3 hours worth of woodchips are used, allow the salmon to cook for an additional 5-9 hours in the smoker. Total time in smoker: 8-12 hours.

    Near the end, check on the salmon every hour to half-hour, taste and decide how soft or hard you want your final product to be.

    Notes:

    Optional ingredients to throw into the marinade: maple syrup, molasses, honey (feel free to experiment...I don't know anyone who makes candy salmon the same way as anyone else).
    For "chewy" jerky like salmon - slice fillets into thinner strips (about 1 inch thick) or smoke for a longer period of time.
    This recipe used salmon fillets sliced into 4 inch thick pieces. Cooked for a total of 8 hours. The result was that the ends and outsides became slightly chewy, while the inside remained a bit softer. This produced a great snack, and middle was soft enough to place on top of crackers with some cream cheese....mmmmm....

  9. #9
    Senior Member K.Snyder's Avatar
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    Re: FGs' Favorite Recipes

    kayleneaussie

    This is a yummy one

    1 Kilo of prawns
    half kilo of seafood extender
    1 large jar of cream cheese spread
    1 small jar of cheddar cheese spread
    4 large garlic cloves crushed
    250 ml cream

    melt cheese spread and garlic then seafood cook till warm then add cream. Serve over pasta

  10. #10
    Senior Member K.Snyder's Avatar
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    Re: FGs' Favorite Recipes

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    RedGlitter

    Red's Mom's Stuffed Peppers for 3
    1 pound ground beef
    4 green bell peppers, halved and seeded
    1 box herb-seasoned croutons
    1 can stewed tomatoes drained
    1 or two cans vegetable broth (enough to moisten croutons)

    Mix the croutons, beef, stewed tomatoes (drained) and veggie broth together and spoon into the halved peppers. Place in baking dish at 350 until meat is browned, usually about an hour. Cover top with foil if necessary.

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