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Guest Recipes

This section contains recipes published by visitors. If you want to share the recipe for your favourite meal, salad or desert, please click here - Add Your Recipe.

Or if you have a good recipe website yourself, you could add a link to your site from Passionate About Food. To add your link, please visit PAF's Cool Web Links section.

Italian Baked Eggplant - (GuestRecipes)
Mark's Lazy Restaurant Curry - (GuestRecipes)
Tabouleh with a Bulgarian Twist - (GuestRecipes)
Spicy Chicken Adobo Wings - (GuestRecipes)
Honey Mustard Chicken Strips - (GuestRecipes)
Pork Ribeye Skewers - (GuestRecipes)
Oven-Style Barbequed Chicken - (GuestRecipes)
Baked Chicken - (GuestRecipes)
World's best sausage recipe - (GuestRecipes)
HLinkas Pork with Saurkraut, Tomato and Cabbage - (GuestRecipes)
Hamburger Stew - (GuestRecipes)
Grilled Orange And Honey Glazed Cornish Hens - (GuestRecipes)
Spicy Taco Roll-Ups and Dip (Finger Food) - (GuestRecipes)
Pea, pumpkin and ham soup with croutons - (GuestRecipes)
Easy Curried Shrimp - (GuestRecipes)
Easy Chicken Adoboe - (GuestRecipes)
Smoked Oyster and Mushroom Noodle Bake - (GuestRecipes)
'Better than sex' pasta - (GuestRecipes)
Herb Baked Cod - (GuestRecipes)
Easy Open face Mexican lunch or dinner - (GuestRecipes)
Salmon with lobster sauce - (GuestRecipes)
Beef Taco Casserole - (GuestRecipes)
Fritatta with Leek and Sweet Potato - (GuestRecipes)
Italian Stuffed Mushrooms - (GuestRecipes)
Hot Mexican Dip - (GuestRecipes)
Sunflower Crunchies - (GuestRecipes)
Dressed Meatballs - (GuestRecipes)
Italian Tiramisu - (GuestRecipes)
Salmon-Radicchio Salad - (GuestRecipes)
Simple Starter - (GuestRecipes)
Squambo - Vegetable Stew with Rice and Cheese - (GuestRecipes)
Salmon Surprise - (GuestRecipes)
Easy Lemon Pound Cake - (GuestRecipes)
Roasted Asparagus - (GuestRecipes)
Black Walnut Chicken Salad - (GuestRecipes)
Super-easy Salad Dressing - (GuestRecipes)
Crispy Herbed Potatoes - (GuestRecipes)
Lamb Chops with Rosemary - (GuestRecipes)
Beef Macaroni Cheese - (GuestRecipes)
Banana Bread Pudding - (GuestRecipes)

Italian Baked Eggplant (GuestRecipes)

Posted Wednesday, April 5, 2006 by PAF-Recipes

Submitted by : Cindy and Shelbie

Ingredients:
1 eggplant (aubergine)
3 tablespoons olive oil
1 can chopped olives
1 can diced tomatoes
1 1/2 cups of colby jack cheese


Cooking method:
Preheat oven to 400 degrees F.
Cut off ends of eggplant. Skin eggplant. Slice eggplant in 6-8 half inch slices. Brush both sides with olive oil. Top sliced eggplant with tomatoes, cheese, topped with olives. Bake 15-20 mins.
Enjoy!!

Mark's Lazy Restaurant Curry (GuestRecipes)

Posted Thursday, March 2, 2006 by PAF-Recipes

Submitted by Mark

Ingredients:

Red split lentils
4 tablespoons vegetable oil
1 Teaspoon cumin seeds
1 medium onion
4 cloves garlic
Square inch fresh ginger
4 or 5 teaspoons Patak's Madras Paste
4 skinless chicken breasts cut into inch cubes
2 teaspoons flaked chillies
1/2 teaspoon turmeric
2 teaspoons ground black pepper
2 teaspoons mango chutney
2 handfuls fresh coriander leaf
2 teaspoons garam masala
Tin chopped tomatoes
Tin coconut milk
Knob of butter

Cooking Method:

Put the lentils in a small pan with some water on a low heat. Heat the oil in a large pan. Finely chop the onion and garlic. Peel and shred the ginger. When the oil is hot, add the cumin seeds. Fry for ten seconds. Add the onion, garlic and ginger. Fry until the onion is soft. Add the Madras paste. Mix and fry for a bit. Add the
chicken. Fry until chicken starts to brown. Add the chillies, turmeric and pepper. Mix and fry for a bit. Add the mango chutney. Mix. Add the coriander leaf. Add the garam masala. Stir fry. When everything starts to stick to the pan, add the chopped tomatoes. Fry for a bit longer. Incorporate the coconut milk a bit at a time. Turn the heat down.

The lentils are cooked when they've turned yellow. Stir them to the consistency of porridge and add to the curry. Simmer for a bit longer. Turn off the heat and stand for a little bit. Stir in the knob of butter.

Sprinkle with some more fresh coriander leaf and serve with plain Basmati rice, cucumber raita, poppadums, mango chutney and cold lager.

Tabouleh with a Bulgarian Twist (GuestRecipes)

Posted Thursday, March 2, 2006 by PAF-Recipes

Submitted by Iliana Doytcheva

Ingredients:
¾ to 1 cup plain couscous
1 tsp Canadian Steak seasoning
1/4 medium onion finely chopped
1 large plum tomato, chopped
7-8 sprigs dill, chopped
1-2 oz. Feta cheese, chopped
Apple Cider Vinegar
1 small garlic clove, minced
Olive Oil
4-5 TBS sunflower or pumpkin seeds

Cooking Method:

Prepare couscous according to the package directions and fluff with a fork. Let it cool and in the meantime chop the rest of the ingredients. Stir everything in the couscous and toss well with a fork. Leave for 2-3 hours at room temperature. Serve cold or at room temperature.

Spicy Chicken Adobo Wings (GuestRecipes)

Posted Thursday, May 6, 2004 by PAF-Recipes

Submitted by: shirley vanderau

This is a filipino recipe which was carried down to me. I just added the jalepeno for spice and used the chicken wings.
*You can use pork or whole cut up chicken*

Ingredients:

2 pounds of chicken wings (trim and clean)
1 cup of white vinegar
1/2 cup of soy sauce(kikkoman)
1/2 cup water
1-2 Bay leaves
1 tsp. whole or cracked black peppercorns
1 head of fresh garlic, crushed
1 medium onion sliced
1-2 fresh whole jalepeno(extra extra hot use habenero pepper)

Cooking Method:

First clean and trim the wings. Parboil the wings in water for 5-8 minutes. Do not over boil. Rinse the wings in a colander with warm water (this ensures the wings are free of any cooked blood).

Add the wings back to the pot, add water, vinegar, onions, jalepeno and peppercorns. Let simmer for 20-30 minutes. Do not over cook. Add the soy sauce to your taste. Simmer for another 10-15 minutes until the sauce has reduced.

Remove the wings and drain in a colander.

Let the sauce reduce in the pot. You can add a little bit of the crushed garlic while it is reducing. The water in the sauce will evaporate slightly and the sauce will have a slight syrup consistency. Onions will be caramelized and the jalepeno will have bursted open releasing all seeds into the reduction.

Take the drained wings and brown them in canola oil along with the rest of the garlic. Make sure you do not burn the garlic. If you decided that you just brown the wings in a pot make sure that it is a non stick pan. After they are all browned, return the reduced sauce in the non stick pot to coat the wings.

You can deep-fry the wings in a fryer. Just make sure you have patted the wings dry. It is not fun getting burned by the hot oil. If you do deep fry the wings keep the sauce hot and coat after you have fried them.

This is great served as an appetizer or you can serve it with steamed rice.

Enjoy this! You will never go back to the same ole' hot wings.

Honey Mustard Chicken Strips (GuestRecipes)

Posted Thursday, May 6, 2004 by PAF-Recipes

Subitted by: kirk severs

Ingredients:

5 lbs of chicken breasts cut into strips
4 or 5 cups of honey mustard dressing
or italian dressing or ceasar dressing
2 or 3 cups of plain bread crumbs
olive oil to cook in
salt, pepper or season to taste

Cooking Method:

Place the chicken breasts strips in a pan, cover the strips generously with the dressing of your choice and marinade for at least 1 or 2 days in the refrigerator. Mix the bread crumbs with the seasonings of your choice. Take each chicken strip and coat it with the bread crumbs and fry in olive oil in a frying pan. You may also want to put them back in the oven at 350 degrees for 30 minutes or until done.

Pork Ribeye Skewers (GuestRecipes)

Posted Wednesday, October 22, 2003 by PAF-Recipes

Submitted by larry schall

Get some pork ribeye put on skewers (use 1 inch squares). Roll the skewers in seasoned flour, then roll in egg and flour again.

Heat a frying pan and fry the skewers until very tender. Add a little water 15 min before removing from pan, the juices will make a good gravy which you can season to taste with salt and pepper.

Serve with mashed potatoes and gravy on top.

Oven-Style Barbequed Chicken (GuestRecipes)

Posted Monday, September 22, 2003 by PAF-Recipes

From Food Network Kitchens

Ingredients:

2 tablespoons vegetable oil
1 tablespoon plus 1 teaspoon chili powder
3/4 teaspoon paprika
3/4 teaspoon rubbed sage
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
Pinch of cayenne pepper
3 1/2 pounds mixed chicken parts- legs, thighs, and breast (skin-on), about 8 pieces
Kosher salt and freshly ground black pepper
1 cup QUICK BARBEQUE SAUCE, (recipe follows)

Instructions:

In a large bowl, mix together the oil, chili powder, paprika, sage, mustard, ginger, and cayenne until a paste is formed. Add the chicken pieces and rub the spice paste all over, including under the skin. Cover with plastic wrap and refrigerate for 2 hours.

Preheat the broiler. Place a rack about 9 inches from the broiler element. Place the chicken on a foil-lined baking sheet or broiler pan. Season the chicken all over with salt and pepper and arrange skin-side down. Broil for 10 minutes, turning the pan occasionally so the meat cooks evenly. Remove the pan from the oven and baste the meat all over with the sauce, turn the chicken pieces skin side-up and broil, basting and turning the pan occasionally, until cooked through and crispy and the sauce has browned lightly, about 10 minutes more. Transfer to a serving platter and serve immediately.


QUICK BARBEQUE SAUCE

2 tablespoons vegetable oil, like soy, corn or peanut
1/2 medium Spanish onion, chopped
6 cloves garlic, minced
Pinch of crushed red pepper
1 tablespoon tomato paste
1 (28-ounce) can whole, peeled tomatoes (with puree), pureed
1 cup plus 2 tablespoons red wine vinegar
1 cup firmly packed light brown sugar
1 1/2 teaspoon kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic and crushed pepper and cook, stirring frequently, until fragrant, about 45 seconds. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the tomatoes, vinegar, sugar, and salt and bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and reduced to about 4 cups, about 25 minutes. Season with pepper. Use now, or store, covered in the refrigerator for up to 3 days or freeze for up to 1 month.

Yield: 4 main course servings

Copyright 2001 Television Food Network, G.P. All rights reserved.

Baked Chicken (GuestRecipes)

Posted Saturday, September 13, 2003 by PAF-Recipes

Submitted by: Bonnie Hasket

Ingredients:

1 chicken cut up
1 full head garlic minced
juice of 4-6 lemons
1 tub margarine

Instructions:

Mix all ingredients, place in a dish and cover tight with foil, bake at 350F until chicken falls off bones. You can taste the delicious garlic with a zing of the lemon.

World's best sausage recipe (GuestRecipes)

Posted Tuesday, July 22, 2003 by PAF-Recipes

Submitted by:Damion Rutherford

Ingredients:

1 level tablespoon RUSSELL'S FAMOUS PORK SEASONING per pound of fresh ground pork

Preparation:

Mix well. To form patties, take a piece of parchment or waxed paper 12" x 15" and place on counter top. Place sausage onto the center of paper, forming a 2" diameter roll. Bring top edge of paper over roll and with a ruler, compress roll inside of paper. This evens it out. Roll up and twist ends to form a tight roll of sausage. Refrigerate till firm and with a sharp chef's knife, slice into uniform sausage patties.

For free recipes and free shipping on seasoning for easy pork, sausage, chicken, venison, and seafood cooking - http://www.russells-recipes.com

HLinkas Pork with Saurkraut, Tomato and Cabbage (GuestRecipes)

Posted Monday, July 14, 2003 by SteveHLinka

Ingredients:

3 lbs boneless pork butt cut into 2-inch cubes
3 lbs potato 1-inch slices
2 large onions 1/2-inch slices
1/4 cup fresh chopped garlic
1/2 head cabbage coarse chop
2 lbs saurkraut
1 48oz can of peeled chopped tomato
3/4 cup plain yogurt
flour
oil
sour cream

Instructions:

In a large pot, brown pork in some oil, after dusting with flour. Set aside.
Layer cabbage, yogurt, garlic, saurkraut in pot (don't stir)
Layer pork, onions,and tomato on top. Cover and simmer for 1 1/2 hrs, let sit for another 1/2 hr covered.
Dopple with sour cream after serving. Salt/pepper to taste

Note:
You may have to add a little water if there isn't enough juice from the canned tomato.

Serve with fresh buttered sourdough bread,and fresh steamed carrots

I know endless variations of this recipe, but this is my favorite

If you have any questions: E-mail me at: steverslh5@comcast.net

Hamburger Stew (GuestRecipes)

Posted Monday, June 30, 2003 by PAF-Recipes

Submitted by: maria lopez

Ingredients:

1 lb ground beef
1 large onion chopped
1 green bell pepper chopped
3 or 4 carrots
1 can green beans
1 can stewed tomatoes
5 or 6 medium size potatoes
1 fresh turnip (optional) chopped
2 large cans Progresso cream of tomato soup
2tsp minced garlic
salt & pepper to taste
add water to your preferred consistency

Cooking method:

Brown ground beef with onion,garlic,& bell pepper. Drain excess oil. Add all remaining ingrediants. Cook on top of stove with lid for about 35 to 45 minutes. Tomato paste may be added for a thicker consistancy. Good with thick slices of a crusty bread. Canned carrots may be used in place of fresh.

Enjoy!

Grilled Orange And Honey Glazed Cornish Hens (GuestRecipes)

Posted Tuesday, June 24, 2003 by PAF-Recipes

Submitted by: Steve HLinka

Ingredients

2 cornish hens split
2 cans orange juice concentrate
3/4 cup honey
1/2 cup brown sugar

Cooking method:

1. Marinate hens in orange juice concentrate for 2 to 3 days
2. Stir honey with brown sugar for the glaze
3. On a med heat charcoal or gas grill, cook hens, turning every 3-4 minutes with tongs
4. Cook for around 20 to 25 minutes, then start brushing on your glaze and continue to turn and brush with glaze every few minutes on both sides

Total cooking time: around 35 to 40 minutes.

You can add other things to your marinade like: fresh ginger, garlic, etc.

Note: People are sometimes afraid to cook cornish hens. It's just a small chicken. So enjoy another wonderful recipe to your collection.

If you need more suggestions: e-mail me at: steverslh5@comcast.net

Spicy Taco Roll-Ups and Dip (Finger Food) (GuestRecipes)

Posted Wednesday, May 28, 2003 by PAF-Recipes

Submitted by: Megan Clough

Ingredients:

Taco Roll-Ups -
3 cups - Grated Cheddar Cheese (could use mexican blend)
1 lb - Ground Beef
Soft Flour Tortillias
Taco Seasoning

Dip -
8 oz - Sour Cream
Taco Seasoning

Cooking method:

Cook ground beef, add taco seasoning and drain. Make sure it is finely crumbled. Use pizza cutter to slice the tortillias into quarters. While mixture is cooling, add cheese and mix throughly. Line cookie sheets with foil. Take a quarter of a tortillia and spoon in a small amount of mixture. Roll the tortillia like a small taco and place on foil. Continue till all is used. Bake for 15 mins at 350. Serve immediately.

You can freeze unbaked rolls for up to 3 months. Thaw thoroughly before baking.

For Dip -

Mix Sour Cream and Taco seasoning and serve with Taco Roll-Ups!

Enjoy!

Pea, pumpkin and ham soup with croutons (GuestRecipes)

Posted Saturday, May 10, 2003 by PAF-Recipes

Submitted by: Pat Zammit

Ingredients:

Soup:
1 cup frozen peas
1 large onion sliced
2 garlic cloves (crushed)
2 cups diced pumpkin
1 bacon/ham hock
1 1/2 litre of chicken stock

Croutons:
ciabatta or turkish bread diced
1/2 cup olive oil
1 tsp dijon mustard
1 tbsp chopped fresh rosemary
Parmesan cheese

Cooking method:

Soup:
Fry the onion and garlic, add the ham hock and stock. Bring to the boil, reduce heat and simmer for 11/2 -2 hours, until the meat is tender. Remove hock from pan and allow to cool slightly, then take the meat from the bone.
Add pumpkin to the stock and cook for 20 minutes then return meat to the pan, add frozen peas and cook for 5-10 minutes.
Serve with croutons.

Croutons:
Mix olive oil, rosemary and mustard together, add croutons and allow to marinate for 30 minutes.
Bake in hot oven (180) for about 15 mins, sprinkle with parmesan and return to oven for 5 minutes. Serve with soup.

Easy Curried Shrimp (GuestRecipes)

Posted Monday, April 28, 2003 by PAF-Recipes

Submitted by: Steve HLinka

Ingredients:

1 lb of 26/30 count, peeled and deviened shrimp
1/2 cup heavy whipping cream
1/4 cup white wine, beer or water
1/4 stick of real butter
1 tsp oil
1 tsp curry powder
1 clove of crushed garlic

Cooking method:

A. Preheat a skillet to medium high.
B. Add butter, garlic and oil. Stir for 20 seconds.
C. Add shrimp and cook for 2 minutes
D. Add wine and stir for 20 seconds
E. Add cream and curry powder, and stir untill heated through.

Serve with a salad for lunch or add some more cream and serve over pasta for dinner.

E-mail me for other versions at steverslh5@comcast.net

Easy Chicken Adoboe (GuestRecipes)

Posted Thursday, April 24, 2003 by PAF-Recipes

Submitted by: Steve HLinka

Ingredients:

6 large chicken thighs
1 large onion chopped
4 cloves garlic chopped
1 cup soy sauce
1 cup white vinegar
1 cup water
2 bay leaves (optional)
6 to 8 cups cooked white rice

Cooking method:

A. Mix all ingredients together except rice in large sauce pan.
B. Bring to a boil, let simmer for an hr 1/2 or untill tender.
C. Put thighs aside, and reduce liquid about 1/3

To serve: On a plate, drizzle a little sauce over rice and place a thigh on top. Garnish with few sprigs of green onion.

Steam your favorite veggie for a side dish.

Serves 6 for around 6 to $7.00

This is a popular Phillipino dish, very rich. Add a chopped chilli pepper to make it more interesting for spice lovers.

Any questions to other ways of making this dish. E-mail me: steverslh5@comcast.net

Smoked Oyster and Mushroom Noodle Bake (GuestRecipes)

Posted Wednesday, April 16, 2003 by PAF-Recipes

Submitted by: Steve HLinka

Ingredients:
2 small cans of smoked oysters
2 cans of Cambell's mushroom soup
2 cups of white mushrooms sliced
6 cups of cooked wide egg noodles (don't over cook)
1 cup of diced onion
2 Tsps butter
1 cup heavy whipping cream

Cooking Method:

A. Preheat oven to 375 degrees

B. Preheat skillet to medium low heat

C. Add butter, mushroom, and onion to skillet. Cook untill done.

D. Combine soup, cream, and noodles. Stir from the bottom up, untill hot. Mix well.

E. Place mixture in a covered casserole dish, and bake fo 30 minutes.

F. let it rest on the stove for 10 minutes before serving.

Hint: Use your imagination when it comes to adding extra ingredients

Serve with a salad, fresh buttered bread.
Garnish with fresh chives or green onion

Any questions or coments: email me at steverslh5@ comcast.net

'Better than sex' pasta (GuestRecipes)

Posted Wednesday, April 9, 2003 by PAF-Recipes

Submitted by: Mary MCkown

Ingredients

6 packages of Ramen noodles (dont use seasoning)
5 ripe medium size tomatoes
2 (14.5 ounce) cans of green beans
(if desired add two teaspoons of low sodium salt)
1/3 cup of 'I Cant Believe Its Butter'

Cooking method

1) cook noodle to package directions (dont add seasoning)
2) while noodles cook begin to make green beans
3) while beans and noodles are cooking cut the five tomatoes in to bite size dices
4) when noodles are done drain and then add the butter. Mix well.
5) add the tomatoes and mix well
6) then add the green beans but DO NOT DRAIN JUICE. Mix well.
7) cool 3 minutes and then serve

Herb Baked Cod (GuestRecipes)

Posted Monday, March 31, 2003 by PAF-Recipes

Submitted by: Sharon Campbell

Ingredients:

2 COD LOIN PIECES MEDIUM SIZE
SEASONED FLOUR
2 TBSP BUTTER
2 CLOVES GARLIC
2 TBSP OLIVE OIL EXTRA VIRGIN
4 TBSP FLAT LEAF PARSLEY FINELY CHOPPED
2 SUNDRIED TOMATOES CHOPPED

Cooking method:

CUT THE COD INTO 2 1/2 INCH PIECES AND DREDGE IN SEASONED FLOUR. ADD 1 TBLS OF OIL TO AN OVEN PROOF DISH.
PLACE FISH IN THE OVEN PROOF DISH.
CHOP PARSLEY, GARLIC AND SUNDRIED TOMATOES TOSS TOGETHER.
LIGHTLY SEASON AND SPREAD ON TOP OF FISH. DRIZZLE REMAINING OLIVE OIL OVER THE FISH, DOT THE BUTTER OVER THE FISH AND PLACE IN A PRE HEATED OVEN GAS 5 FOR 10-15 MINUTES THEN TURN OVER AND COOK FOR A FURTHER 20 MINS.
SERVE HOT.
FOR A BIT OF ZING ADD A 1/4 OF FINELY CHOPPED GREEN CHILI DESEEDED TO THE MIXTURE IF REQUIRED.

Easy Open face Mexican lunch or dinner (GuestRecipes)

Posted Tuesday, March 18, 2003 by PAF-Recipes

Submitted by: Steve Hlinka

Ingredients:

2 Large Flour tortilla's
1 cup of leftover meat or fish
1/2 cup cooked chilli peppers
1 cup shredded monterey jack cheese
1 cup shredded lettuce
1 cup diced tomato
1 cup sour cream
1 cup salsa

Cooking method:
Spread meat, peppers, cheese on tortilla's like you are making a pizza.

Zap in the microwave on high, until cheese is melted, and meat is heated through.

Spread tomato's, lettuce over top.

Dopple sour cream, and salsa over top
.......................................................
If you have questions, or want to learn more quick recipes. E-mail me at: steverslh5@comcast.net

Salmon with lobster sauce (GuestRecipes)

Posted Wednesday, March 12, 2003 by PAF-Recipes

Submitted by: Jackie

Ingredients:

4 salmon steaks
1 can lobster bisque
4 sticks of asparagus
fresh dill
6 tbls of double cream
salt and black pepper

Cooking method:

1. chop asparagus and steam for 4 mins
2. warm the lobster bisque
3. add asparagus, chopped dill, cream and season to taste.
4. oil a griddle pan and when hot fry salmon for 4 mins on each side
5. place salmon on a warm plate with sauce surrounding it.

Beef Taco Casserole (GuestRecipes)

Posted Tuesday, March 11, 2003 by PAF-Recipes

Submitted by Jeff

Ingredients:

12 thinly sliced sandwich steaks
1/4 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
11 oz can tomato soup
14 oz can chili beans
1/3 cup sliced olives
1/2 cup chopped onions
1 cup grated cheddar
bag of corn chips

Cooking method:

Preheat the oven to 375° F. Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking. Season with 1/4 tsp. of salt, pepper and 1/2 tsp. of chili powder. Add one (11 oz.) can of tomato soup and one (14 oz.) can of chili beans. Cook slowly for a few minutes to heat and blend the flavors. Spread a (10-1/2 oz.) package of corn chips in a baking dish, pour the steak mixture over the chips, top with 1/3 cup of sliced ripe olives, 1/2 cup of chopped onions and one cup of grated cheddar cheese. Bake in the oven until the cheese melts, and serve piping hot.

I usually use Philly-Gourmet Sandwich Steaks for this because they are convienantly sliced and 100% pure beef.
http://quakermaidmeats.com/pg/pgsteaks.gif

To find a store near you that carries Philly-Gourmet enter your zip code here:
http://direct.where2getit.com/safeway/

Fritatta with Leek and Sweet Potato (GuestRecipes)

Posted Wednesday, October 2, 2002 by PAF-Recipes

Submitted by Danielle

Ingredients:
2 eggs
4 medium leeks, sliced fine
4 medium sweet potatoes, diced
2 tablespoons of milk
2 tablespoons of parmesan cheese
salt and pepper
olive oil

Cooking method:

1. Heat a small amount of olive oil in a large non-stick frying pan, add leeks, cook until soft and remove from pan.

2. Add a little more olive oil to the pan, fry sweet potato until soft (not too soft- you want it to hold together).

3. In a seperate bowl, beat eggs. Add milk and cheese. Season with salt and pepper.

4. Mix in the leeks and sweet potato.

5. Put frying pan on low heat and pour mixture in. Don't stir it! Cook over low heat for 10 minutes. Ensure that the middle is not runny by sticking in a butter knife.

6. Put frying pan under the grill for 3 minutes until top is starting to brown.

7. Slide a knife around the outside and the frittata should slide out onto a plate.

Italian Stuffed Mushrooms (GuestRecipes)

Posted Sunday, September 1, 2002 by PAF-Recipes

Submitted by: Mario

Ingredients:

1 lb hot Italian sausage
1 finely chopped small onion
1/2 green pepper, finely diced
2 cloves chopped garlic or 1/4 tsp garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 tsp salt
1 1/4 cups spaghetti/tomato sauce
40 large mushroom caps
keep some of the mushroom stems
oil
grated mozzarella cheese

How to cook:

Cook Italian sausage, onion, green pepper, garlic powder, and a
handful of mushroom stems, finely chopped, in a frying pan, then drain fat. (It's best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture. Just process for about 5 seconds or less.)

Then add bread crumbs, pepper, salt and spaghetti sauce. Fill mushroom caps with meat mixture. Cover with foil and bake at 350F for about 20 minutes. Remove the foil, sprinkle with grated mozzarella cheese and grill until cheese is melted and mushrooms are tender.

Hot Mexican Dip (GuestRecipes)

Posted Sunday, September 1, 2002 by PAF-Recipes

Submitted by: Laura

Ingredients:

1 pound hot ground sausage
1 pound ground beef
1 medium pkg Velveeta cheese
1 medium pkg Velveeta Mexican cheese
1 medium jar pace picante sauce, hot
1 can tomatoes, crushed, drained

Cooking Instructions:

Fry the sausage and ground beef and drain
oil. Put drained meat into crockpot. Cut
cheeses into 1-inch cubes and add to crockpot.
Add picante sauce and tomatoes to crockpot.
Cook at medium-high heat until cheeses have
melted. Stir mixture.

Note: This dip is spicy!

Sunflower Crunchies (GuestRecipes)

Posted Wednesday, August 7, 2002 by PAF-Recipes

Submitted by: Halimah

Ingredients:

280 grams plain flour
260 grams butter
140 grams castor sugar
60 grams custard powder
1 egg (large)
1 teaspoon vanilla extract
i packet hershey's semi sweet chocolate chips

Cooking method:

1. Sieve plain flour + custard flour
2. Cream butter + castor sugar
3. Beat in egg + vanilla extract till mixture is light and creamy.
4. Fold in flour till well blended.
5. Pipe dough thru' a large star nozzle piping bag to shape it into sunflower.
6. Top each cookie with a chocolate chip
7. Bake at 180C for 10 - 15 mins

Dressed Meatballs (GuestRecipes)

Posted Thursday, August 1, 2002 by PAF-Recipes

Submited by: Iliana

Ingredients:

Meatballs:
1 1/4 lbs (600g) ground pork
1/2 tsp ground cumin
1 tsp Canadian steak seasoning
1/2 medium onion finely chopped
1/3 glass water

Dressing:
3 large eggs
16oz (450 g) plain yougurt
2 bay leaves
1 clove garlic minced
some chopped dill
1 tsp of your favorite seasoning

Cooking method:

Preheat oven to 450F.
Put all the ingredients for the meatballs in a bowl and mix briefly until the water is absorbed. Do not overdo it because the meatballs will not be soft and juicy.
With wet hands form 1 1/2" (4 cm) meatbals and arrange them very closely in a greased deep pyrex pan. Bake for about 30-40 min. The meatballs should not be completely done when you add the dressing.
In the meantime combine all the ingredients for the dressing except the bay leaves and mix well.
Remove the baking dish from the oven and pour the mixture over the meatballs. Stick the bay leaves in the dressing between the meatballs and put the dish back in the oven. Reduce the heat to 375F and bake for another 30-40 minutes.
Serve warm or at room temperature.

P.S. There is a funny story about this recipe: One of my best American friends treated me with this dish once and said she got the recipe from a Bulgarian cook book I gave her several years ago. As a Bulgarian, I was very surprised to learn a Bulgarian recipe from an American lady!

Italian Tiramisu (GuestRecipes)

Posted Friday, July 26, 2002 by PAF-Recipes

Submited by: Sarah Baker

Ingredients:

3 eggs separated
1/2 cup sugar brown or white
1/2lb mascarpone cheese
2 or 3 tablespoons rum
2 packages lady (sponge) fingers
1/3 cup triple strength expresso coffee
1 bar sweet cooking chocolate

Cooking method

1) Combine egg yolks and sugar. Wisk for two minutes untill light. Add mascarpone and rum.
2) In another bowl beat three egg whites untill stiff.
3) In thirds, slowly fold egg whites into the cheese mixture.
4) On a sheet of wax paper shred chocolate with grater. Set aside.
5) Split lady fingers in half, place on baking sheet and brush all sides with coffee. Arrange half of lady fingers over the bottom of a 11/2 quart dish. Spread half of the cheese mix over them, sprinkle
the cheese mix with half the chocolate and some cinnamon. Repeat making another layer.
6) Refrigerate for 1 hour
7) When ready, serve with cream.

Salmon-Radicchio Salad (GuestRecipes)

Posted Wednesday, May 15, 2002 by PAF-Recipes

Submitted by: Peter Clark

Ingredients:

1/2 head radicchio
1 pint grape tomato
4oz feta cheese
3oz canned smoked salmon
3tbsp extra virgin olive oil
2.5 tbsp lemon juice
2 cloves garlic minced
1/4 tsp salt
fresh ground pepper

Preparation:

Rinse the oil off the canned salmon and crumble it into a small bowl or measuring cup. Stir in the olive oil, lemon juice, garlic, salt, and ground pepper. Cover with plastic wrap and let rest at room temperature for an hour.
Tear the radicchio into a bowl and add the grape tomatos cut into halves. Crumble the feta cheese over the top. spread the salmon dressing evenly over the top and serve.

Goes wonderful with just about anything, but when I created this, it accompanied homemade strombolli. It would go well as a BBQ side salad or as a lunch dish all by itself.

Enjoy :)

Simple Starter (GuestRecipes)

Posted Monday, February 25, 2002 by PAF-Recipes

by Helen

Ingredients:

Ciabatta
2 cloves of garlic
I tablespoon of oil
few mushrooms

Preparation:

Put the ciabatta in the oven, Gas mark 4.
When Ciabatta is warmed through, take out of the oven and cut into slices of about 2-3 cm. Brush oil over the slices and then rub the garlic over the slices.

While the ciabatta is in the oven, peel and slice your mushrooms. Fry the mushrooms in a pan with oil until cooked.

Place ciabatta on a plate and put as little or as much mushrooms as you like.

As an extra garnish, it is nice to have a little salad with it,

Enjoy!

Squambo - Vegetable Stew with Rice and Cheese (GuestRecipes)

Posted Saturday, January 19, 2002 by PAF-Recipes

by Dolores Hayes

Ingredients:

3 tablespoons olive oil
1 cup finely chopped Vidalia onions
2 garlic cloves, minced
3/4 cup finely chopped carrots
2 cups coarsely chopped red and green bell peppers
2 teaspoons basil
1/4 teaspoon thyme
2 cups coarsely chopped tomatoes
2 cups rice
3 cups beef stock (or vegetable stock)
1/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 tablespoons cornstarch in 1/4 cup of water
1 cup fresh grated swiss, parmesan or muenster cheese
salt to taste

Cooking method:

Bring 3 cups of water to a boil in a heavy saucepan. Stir in 2 cups
rice. Cover, reduce heat, and simmer for 45 minutes until rice is
tender. Drain excess water if there is any.

In another large saucepan, heat the oil. Add the onions, garlic and stir occasionally till the onions are translucent. Stir in the carrots, bell peppers, basil and thyme. Stir for about 5 minutes, then add everything else except the cheese. Cover and simmer for 20 minutes, or until vegetables are tender.

Mix the vegetable stew with the rice and sprinkle the cheese on top.

Salmon Surprise (GuestRecipes)

Posted Thursday, November 8, 2001 by PAF-Recipes

Submited by Lisa

Ingredients :

1 pkg smoked salmon slices, ripped up
2 1/2 tbsps capers
1/3 cup fresh lemon juice
2 cloves garlic, minced
1/4 light olive oil
fresh ground pepper
dash dried parsley flakes

Cooking method:
Just mix all the ingredients together, making the salmon chopped up so it can fit on a cracker. I use light rye crackers and it is delicious. Served with a bunch of grapes, some of your favorite cheeses, calmata olives and your favorite red or white wine.

It is an appetizer but a meal in itself!

Easy Lemon Pound Cake (GuestRecipes)

Posted Tuesday, November 6, 2001 by PAF-Recipes

Submitted by Visitor

Ingredients

1/2 cup melted butter
1 cup sugar
2 eggs, well beaten
1 tablespoon lemon juice
1/4 teaspoon salt
1 cup flour
1 teaspoon baking powder
1/2 cup milk
1/3 cup lemon juice
1/4 cup sugar

Cooking Method

Mix together 1 cup sugar and butter.
Add eggs and 1 tablespoon of lemon juice,mix well.
Add salt,flour, and baking powder to mixture, add milk.
Bake at 325 in a well greased loaf pan for
1 hour, or until golden brown.
In bowl mix 1/3 cup lemon juice, 1/4 cup
sugar.
Use a toothpick to make holes in the top
of cake and drizzle lemon juice and sugar
mixture over the top of the cake.
Serve warm or cold.

Very easy and comes out great every
time.

Roasted Asparagus (GuestRecipes)

Posted Sunday, October 28, 2001 by PAF-Recipes

Submitted by PAF Visitor

Ingredients :

1 lb asparagus
olive oil
parmesan cheese

How to cook:

Clean and break off tough ends of asparagus.
Roll asparagus in olive oil, coating each one.
Put on a cookie sheet.
Bake at 400F for 15-20 minutes, until tender and crisp.
Take out and sprinkle parmesan cheese over them.
Return to oven for 5 minutes

Easy and everyone loves it!

Black Walnut Chicken Salad (GuestRecipes)

Posted Friday, October 26, 2001 by PAF-Recipes

Recipe courtesy of Hammons Products

Ingredients:
2 cups chicken breasts, cooked and cubed
2 cups rotini, cooked per package
1 cup frozen asparagus, uncooked and cut into 1 inch pieces
1 cup red seedless grapes
1 cup Hammons Black Walnuts
2 tbsp pimento pieces or slices

Place these ingredients in a large bowl and toss gently. Set aside.

Dressing:
3/4 cup salad dressing
1/4 cup sour cream
1 tbsp lemon juice
1 tbsp honey
1/2 tbsp Dijon mustard
1 tsp curry powder
1/16 tsp cayenne pepper
Salt & pepper to taste

How to prepare:
Mix these ingredients well. Pour over the tossed salad and gently toss until all ingredients are covered with dressing. Chill for several hours and allow flavors to blend. Place on lettuce leaves to serve.

Makes 6 servings

Super-easy Salad Dressing (GuestRecipes)

Posted Thursday, October 18, 2001 by PAF-Recipes

by Geoff W.

1/2 cup white vinegar
1/2 cup vegetable oil
1 cup water
1 packet Ramen Noodle flavoring
(any flavor!)

Here is an easy recipe that makes 16
oz. worth of dressing. You can even use
an old bottle from a previous dressing
(if you wash it out :) ). Combine all of
the ingriedents, close the lid and shake
well. With the high amount of different
flavors Ramen has, you can make some
really distinctive combinations with
flavors that cost even less than on-sale
"salad-dressing" flavor packets.

In order to change the amount made,
simply remember this easy formula.
For every one part of water, add 1/2
parts oil and 1/2 parts vinegar. An
added bonus is that this mix is slightly
lower in sodium (per 16 oz.) then a
regular bottle of mix.

Enjoy!

Crispy Herbed Potatoes (GuestRecipes)

Posted Tuesday, October 9, 2001 by PAF-Recipes

RecipeLand.Net

Ingredients for 4:

750 kg potatoes
2 red onions
6 tbsp olive oil
100 g Gruyere cheese (or Mature Cheddar or crumbled Stilton)
2 tbsp chopped fresh basil
salt and pepper

How to cook:
Peel the potatoes and slice very thinly. Place them in a bowl and cover with cold water. Allow to stand for 10 minutes, then drain on kitchen paper/towels.

Peel and slice the onions. Heat the oil in a large frying pan over a medium heat, add the onions and saute for 2 minutes, add the potatoes and cook for 10-15 minutes turning frequently until they are tender and golden.

Grate the cheese, add the basil to the pan and stir in, sprinkle the cheese over the top and cook for 2 minutes without stirring until the cheese melts.

Lamb Chops with Rosemary (GuestRecipes)

Posted Tuesday, October 9, 2001 by PAF-Recipes

from RecipeLand.Net

Ingredients for 4:
8 lamb chops (100 g each)
2 cloves garlic
3 sprigs fresh rosemary
salt and black pepper
1 tbsp olive oil
1 tbsp plain flour
150 ml (1/4 pt) red wine
200 ml lamb or vegetable stock
1 tsp redcurrant jelly

How to cook:
Trim off any excess fat from the chops using a sharp knife. Cut the garlic cloves in half and rub them into the chops. Chop the rosemary and sprinkle half over the chops. Season with salt and pepper.

Heat 1 tbsp olive oil in a frying pan. Add the chops and cook 5-6 minutes on each side until cooked through. The meat should be slightly pink, but not bloody. Transfer into a hot plate and keep warm.

Blend the flour into the pan juices and cook for 30 sec., gradually blend the wine, stock and jelly and bring to the boil, stirring frequently, until the sauce thickens.

Serve the chops with the sauce and sprinkle over the remaining fresh rosemary.

Beef Macaroni Cheese (GuestRecipes)

Posted Tuesday, July 31, 2001 by PAF-Recipes

by Helene

Ingredients:
1 box macaroni and cheese (any brand)
1 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 large onion
1/2 pound ground beef (hamburger)
2 tbsp butter
1 tbsp sugar
1/4 cup of milk
salt and pepper optional


Preparation:

Chop peppers and onion. Defrost ground beef, if frozen.

1. Make the macaroni and cheese first according to the package instructions. Leave aside.

2. In a large skillet, add butter, peppers and onions on high heat. Mix the peppers and onions well for 2 to 3 minutes. Lower heat to medium low.

3. In another skillet, add ground beef in medium high heat. Separate the ground beef as it's cooking. Do this till it's fully cooked.

4. Add the cooked hamburger to the pepper and onion skillet, and mix well so that all ingredients are well blended.

5. Add the macaroni and cheese, milk, and sugar to the large skillet. Turn up heat the medium. Mix in well with the peppers, onions, and hamburger. Cook for about three minutes, while stirring everything together.

6. Serve!

Banana Bread Pudding (GuestRecipes)

Posted Tuesday, May 29, 2001 by PAF-Recipes

by A. Doyle Breadpudding.net
Ingredients:
2 cups milk
2 cups bread crumbs
2 cups mashed bananas
1 cup honey
2 eggs
2 teaspoons cinnamon
3 tablespoons butter
1 teaspoon banana flavoring

Instructions: Scald the milk. Remove from heat. Add the bread crumbs. Add each ingredient one by one. Stir well. Place in a greased pan and bake for 1 hour at 325 degrees. Let cool hours before serving.

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