Page 1 of 2 1 2 LastLast
Results 1 to 15 of 20

Thread: Recipee questions

  1. #1
    GSK8
    Guest

    Recipee questions


    I realize I could go surfing the net for these but would welcome suggestions..Granny?

    1) A good artichoke dip
    2) A good meatloaf (would like to have this one in a few hours before the boyfriend gets home)

    simple please.......I spent too many years in the Army.....lol....:rolleyes:

  2. #2
    mathman444
    Guest

    Re: Recipee questions


    GSK8, I don't have a recipe for you, but I would love to know what you did in the army and how you became interested in figure skating.

    Mathman

  3. #3
    Aloft02
    Guest

    Re: Recipee questions


    I've got a good and easy artichoke dip recipe - mine's cold, (I'm not a fan of hot dips). Here goes:

    In your food processor whip together an 8 oz. block of cream cheese with 1/2 cup of mayo and about 3 T. of the marinade from a small jar of marinated artichoke hearts. (How DO you spell mayonaise/ mayonnaise, Grgranny??)

    Scoop it into a bowl and add the contents of a small can of chopped green chiles (look in the Mexican food section of your store) which you have drained. Chop the contents of the small jar of marinated artichoke hearts (removed from marinade) and 1 cup of shredded Monterey Jack cheese. Mix all together well, refrigerate, and YUMMY...it's even better the second day!

    You can substitute a good shredded Parmesan for the jack cheese. Equally nummy.

    Like trying to choose between John Zimmerman and Peter T.
    THAT GOOD!



  4. #4
    Aloft02
    Guest

    Re: Recipe questions


    Oh!! .... And the leftover marinade from the jar of artichoke hearts?? Drain some canned garbanzo beans/chick peas, drop them into the jar and leave them in your refrigerator to marinate in it. These are delicious over sliced avocado as a little side salad on shredded lettuce! Easy and different.

    Sorry, but any meatloaf I've ever made has been pretty darned boring.....'can't help you there, m'dear.

  5. #5
    heyang
    Guest

    Re: Recipe questions


    You could try these 2 sites

    <a href="http://www.recipeaday.com" target="_new">www.recipeaday.com</a>

    <a href="http://www.foodtv.com" target="_new">www.foodtv.com</a>

  6. #6
    DORISPULASKI
    Guest

    artichoke dip so easy my daughter in law's mother can do it


    III Version
    Ingredients
    1 (6.5 ounce) jar marinated artichoke hearts, chopped medium
    1 cup mayonnaise (Cain's if you can get it)
    1 cup grated Parmesan cheese (fresh if possible)
    1 clove garlic, chopped very fine.


    Directions
    Preheat oven to 350 degrees F
    In a medium bowl, mix together artichoke hearts, mayonnaise,
    Parmesan and garlic. Scoop the mixture into a medium baking dish.
    3 Bake in the preheated oven 15 minutes, or until lightly brown on top

    Some people add Worcestershire and cayenne to taste, but
    I wouldn't bother.

    Good luck! dpp


  7. #7
    DORISPULASKI
    Guest

    Not great culinary art, but it works - meatloaf


    Meatloaf

    1 pound good quality hamburger (no more than 10% fat),
    preferably chuck or sirloin
    4 slices good quality stale bread, crumbed
    1 stalk of celery, diced
    1 medium onion, diced
    1/2 green Bell pepper, diced
    1 egg
    3 Tbsp milk
    salt to taste
    fresh ground pepper to taste
    a little oregano-less than 1/4 tsp.
    2 Tbsp Heinz ketchup

    Heat oven to 350 F.

    Put the meat, onions, green pepper, celery and crumbs in a very small baking pan (8"x8" or small loaf pan).
    Break egg into small bowl. Add milk, ketchup and seasonings and mix with spoon, eggbeater or whisk tilll the egg is mixed in.
    Add to the meat mixture and mix with your hands.
    Dump the mixture into your pan, mold into a loaf shape,
    and bake. Depending on your pan, oven and the amount of
    meat, this takes from 45 min. to 60 min. The top of the meatloaf should be brown.

    Do not fail to serve with mashed potatoes that you started by
    peeling real potatoes.

    dpp

  8. #8
    GSK8
    Guest

    Re: Recipee questions


    Thanks for the recipees, Doris and all

    Math, in answer to your question, I've always loved figure skating. I joined the Army at the ripe age of 17 after HS and just recently retired. Due to a multitude of training injuries incurred while on duty, I can no longer skate. As for what I did, it varied upon what part of the world I was in. For the most part, I was usually playing in dirt in the woods and eating tree bark During the last 7-10 years of my servce, I served as a Platoon Sergeant.

  9. #9
    Grgranny
    Guest

    Re: Recipee questions


    Sorry, didn't see this until now. Didn't feel good today. I don't eat artichokes. No taste. I really don't have a recipe for meat loaf. But I do have lots of cookbooks. I just take the hamburger and dump whatever looks right. Sometimes I use crackers and sometimes I use oatmeal. I do always start with raw eggs and plenty of onion. Not fond of bell peppers either. Allergic to pepper. Usually, I dump in some celery seed, lots of ketchup.
    Mayonnaise.

  10. #10
    Aloft02
    Guest

    Re: Recipee questions


    Thanks for the spellcheck, Grgranny!

    I'm sorry you're under the weather today. Take care of yourself.

  11. #11
    Piel
    Guest

    Re: Recipee questions


    If you can find Friday's spinach artichoke dip at your grocery store (frozen) it can be doctored up with drained chopped artichoke hearts, garlic powder, freshley grated parmesan cheese and red pepper flakes to make a great dip that tastes exactly like the artichoke dip that's served at Olive garden restaurants.

    Piel

  12. #12
    JOHIO2
    Guest

    Re: Recipee questions


    Sorry Sarge, er, Paula,

    I'm with Grgranny. My meatloaf is ad lib. Whatever I've got and whatever I feel like putting in goes in. Hmmm, my spaghetti sauce tends to be that way too. I guess after cooking for over 40 years, I just know what works for me and these days, I'm the only one eating it! My son used to call me McGyver's Mom, cuz I was always experimenting.

    Granny, you obviously aren't Italian! Artichokes are a pain in the [color=red]*[/color][color=red]*[/color][color=red]*[/color] to prepare fresh, but they are versitile and I think they're yummy. Maybe ya gotta have that Mediterranean blood to like them There must be some critical mass though, since my daughter hates them and my son likes them. Wonder what that percentage is?

  13. #13
    Grgranny
    Guest

    Re: Recipee questions


    OK, Paula, now we need to know the details. How did you fix it? How was it? And most of all, how did the date go?

  14. #14
    GSK8
    Guest

    Re: Recipee questions


    Well, there was no meatloaf. The landlord neglected to tell me the oven temperature on the stove was off by 150 degrees. So the meatloaf cooked on 500 degrees.....use your imagination:-)

    Thank God for Papa Johns!

  15. #15
    Grgranny
    Guest

    Re: Recipee questions


    Looks like the landlord should owe you a meatloaf & trimmings.

Page 1 of 2 1 2 LastLast

Similar Threads

  1. Computer questions
    By missBella in forum 2004-05 Figure Skating archives
    Replies: 2
    Last Post: 08-06-2005, 06:04 AM
  2. Questions to Elena Sokolova
    By Flamma in forum 2004-05 Figure Skating archives
    Replies: 0
    Last Post: 12-23-2004, 03:19 AM
  3. OT: send questions
    By Hikaru in forum 2004-05 Figure Skating archives
    Replies: 0
    Last Post: 11-17-2004, 11:56 PM
  4. Questions for Tanith and Ben
    By Littlewild1 in forum 2003-04 Figure Skating archives
    Replies: 2
    Last Post: 06-28-2004, 10:18 AM
  5. Summer Questions - Men
    By Joesitz in forum 2002-03 Figure Skating archives
    Replies: 30
    Last Post: 06-22-2003, 05:09 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •