KOGM Recipes

[kalidarkstar]

2 tomatoes, cut in 8 pieces
6 radishes, diced
6 black olives, diced
1 cucumber, peeled and diced
2 celery hearts, diced
12 English walnuts, diced
1/2 c. vinegar
3 tbsp. salad oil
1 tsp. salt
Combine all vegetables and walnuts in salad bowl. Pour oil, vinegar and salt over mixture and toss lightly but well.

[PaulAVincent]

Ever get tired of lasagna being the same thing every time? Well here's a way to shake it up and make it feel more like a mix of lasagna and pizza.

Paul's Cavatini.

Ingredients:
1/2 lb. pepperoni
1/4 lb. spiral noodles
1 green pepper - sliced thin
1/4 lb. shell noodles
1 onion - sliced thin
1/4 lb. wheel noodles
mushrooms ( optional )
8 oz. mozzarella cheese (shredded)
1/2 lb. hamburger (browned)
8 oz. Parmesan cheese (shredded)
1/2 lb. Italian sausage (browned)
2 jars pasta sauce (32 oz. total) your choice

*Note about the ingredients. You can substitue anything you want. Many people love onions, many people don't. Personally everyone I know loves onions in things like this so I make it with onions, and the square I intend to eat I don't put onions on. If no one likes onions don't put them in at all. Same with the peppers. You can cator it to your taste and only layer things on the pieces you intend to eat. I never use mushrooms but I did one time for someone who liked them, you can add or subtract anything you like or don't like.

**Note about the meat. It tastes BEST when you use both, but if you'd rather just use one or the other that's ok too, it won't have an adverse impact on the meal. But if I were to recomend one over the other use the sausage. Mix both like recomended for best results though. If your store doesn't carry italian sausage for some reason, pork sausage is ok.

***Note about the cheese. Not everyone likes parmesan. That's ok, just omit the parmesan and put double the mozzarella if you don't like it. If you're feeling really adventurous it could taste ok with a few other white cheeses, but please for the sake of your taste buds don't use cheddar.

****Note about the sauce. Use whatever you like best. I use Ragu sauce when I make it, and I put meat flavored sauce with the meat, and garlic-onion sauce for the rest. But use whatever you like best.

Preparation:
1. Preheat oven to 350 degrees.

2. Cook noodles for about 10-11 minutes. I would follow the instructions on the back of the little baggies, but for the most part just boil the water first, then set the noddles in for 11 minutes and boil all the way through.

3. Heat sauce & combine with cooked hamburger and cooked sausage. Heating the sauce isn't essential but it'll make it less pasty when you eat the end result. DO NOT FORGET TO BROWN THE MEAT!

4. In a 11 X 13 pan, sprayed with Pam cooking spray, place the first jar of sauce you heated with the meat mixed in evenly across the bottom.

5. Layer noodles and sauce. Top layer with pepperoni, onions and green peppers, mushrooms and cheeses. Use only 1/3 of the ingredients at a time to make 3 layers and top with cheese in the end.

6. Bake at 350 degrees for about 45 minutes or until cheese is melted.

Goes great with frozen garlic bread.

[kalidarkstar]

yes i accually dug this thread up to post on it.

Well some of you know my grandmother died earlier this week *hence why i haven't bee around much* Well. I didn't go to the hospital with her but my mom did. When my mom came home *crying of course* she told us what my grandmom's last words were.

my mom asked my grandmom "you'll be with jesus now...waiting for us with a big bowl of pilaf* right mom?"

And my grandmom opened her eyes, looked at my mom and nodded then said "yes"


*(pilaf is my favorite food which my grandmom always made for us. She made the best out of everyone in church)
Well....Here's the recipe for Pilaf....

INGREDIENTS:
• 1 cup Basmati, Mahatma®, or other quality long grain rice
• 1/2 cup vermicelli crumbled into 1 inch long pieces
• 1/2 cube butter
• 1 1/2 cups Swanson's® chicken broth
• 1/2 cup water
• 1 teaspoon salt
• 1/2 teaspoon pepper

PREPARATION:
• Add vermicelli and butter in a deep, covered pan suitable for cooking rice. Heat until the vermicelli is golden brown. Add rice, chicken broth and water and mix well. Bring to a boil and then lower heat and simmer for 25 minutes until rice is cooked. Turn heat off and let sit a few minutes. Stir the pilaf and serve.

* Rice pilaf should not be gummy or salty. It is a very subtle side dish, and is a compliment to poultry, fish, lamb and veal.

* Some interesting variations to the basic recipe above would be the addition of pine nuts and minced dry apricots, or sauteing 1/4 cup of minced yellow onions or scallions in the butter just after browning off the vermicelli.

[Queen Solace Rayana Klojhen]

::rolls on the floor and snorts:: Oh I love Steve Irwin!!

Anyway, how about a real recipe?

Shari's Spaghetti

Noodles (whatever ones you like, elbow or the regular long spaghetti noodles)

2lbs. of ground beef

1 lg jar of sauce (usually the biggest one you can fine, and it's your choice since there are so many with different things in it)

I can diced tomatoes - don't drain them

2 small cans of tomato paste

1/2 of a medium sized onion, chopped up

1/2 of a medium sized green pepper, chopped up

2 small cans of mushrooms, drained (optional)

Spices:

Garlic salt
Oregeno
Italian seasoning
Parsley
Celery salt
Regular salt and pepper
Basil (and no, not the dragon that Solace flies to school everyday)


Brown ground beef then drain and put in crock pot. Add sauce, diced tomatoes, tomato paste and mushrooms, mix well. Then add in the onion and the green pepper, mix again. Add the spices. There really is no measurement for them, I never have. So start light then add more as you taste it and it's to your liking. Mix in the spices well then cover crockpot and set on 200 degrees and let it simmer all day. When it's dinner time, boil your water and cook your noodles then drain. Sauce and noodles are now ready to serve.

There you have it. Nothing special, but it's one of my best. Happy dinner!

[King Nicho Klojhen]

Ok, take Shari's Spagetti receipe and add five fresh jalapinoes, chopped.

[Nym Zeal]

*blink* You can tell when people have children when you read their recipes and the first thing you think is that that could feed a small army...

I used to hate spaghetti growing up, it was too mess... didn't eat ribs or bar be que either, but I was in the mood for it the other night. Yum.

Anyways, off to the mall I skip... or drag, rather.... friends are going to make fun of me for being late again. Oh wait... I have a recipe... though it wont be written out nearly as coherently...


The Best Sweet Peas

Buy a can of early sweet peas, those little green ones, that are in a silver can. Any will work, but the shiny can works the best. Pour them in a pot, juice and all, and add butter and mayonnaise. Stir. Gradually salt and pepper it throughout the cooking. It isn't going to look very pretty but keep stirring it while it cooks and especially when it starts boiling. Due to the mayonnaise it foams up which it to be encouraged but if you don't stay by it and stir it'll make a mess. When the peas no longer look watery and you can't see all that white any longer, turn it down low, put a top over your pot and finish working on the rest of the meal while still stopping every so often to stir the peas. You want them to look more like green goop than individual peas. Not the most beautiful of foods, but yum...

[Desari mun]

I thought I would bring this back...I have one I thought you would like...

Hot Artichoke Dip

This dip is actually Hot Artichoke Crabmeat Dip

1 pkg. (8 oz) cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can (14 oz) artichoke hearts in water, drained and chopped
1 pkg. (8 oz) imitation crabmeat, chopped (1 1/2 cups)
3/4 cup (3 oz) grated fresh parmesan cheese
1/3 cup thinly sliced green onions with tops
1 lemon
1/8 teaspoon ground black pepper
1/3 cup chopped red bell pepper

1. Preheat oven to 350 degrees F. Combine cream cheese and mayonnaise -
mix
well. Press garlic into mixture.
2. Drain artichokes. Chop artichokes and crabmeat. Grate parmesan cheese.

Zest lemon to measure 1 teaspoon zest.

Add artichokes, crabmeat,
parmesan cheese,
green onions, lemon zest and black pepper; mix well.

3. Spoon mixture into baking dish. Bake 25-30 minutes or until gold
brown
around edges. Sprinkle with red bell pepper and additional green
onions.

[Desari mun]

Fruit Smoothie

2 cups cut-up chilled mango, strawberries, and/or papaya
2 medium bananas, cut-up
1 cup orange juice*
1/2 cup ice cubes
1 tsp. vanilla
Dash ground cinnamon
Dash ground nutmeg


Preparation Start to Finish:10 min.
1 In a blender container combine mango, strawberries, and/or papaya; bananas; orange juice; ice cubes; vanilla; cinnamon; and nutmeg. Cover and blend until smooth. Makes 3 servings.
2 *Note: If desired, substitute 1 cup milk or one 8-ounce carton vanilla yogurt for the orange juice. May also sub fruit.

Christa you can use pineapple if youwant...

[King Nicho Klojhen]

Kyle's Easy Chilli

Great for cold weather, easy to fix and best of all, cheap.

1 lb or so of hamburger (ground chuck or lean ground beef)
1 packet of McCormik's Original Chilli Mix
2 8 oz cans of tomato sauce
1 15 oz can of diced tomatoes
2 15 oz cans of kidney beans
1 small onion, chopped
1/2 of a green pepper, chopped
1/2 teaspoon minced garlic
1 bay leaf
1 cup water (If you like runnier chilli, without it's pretty thick.)
1 jalapeno pepper, chopped. (*Optional)


Brown hamburger in skillet, drain the grease.

Combine all other ingredients into large sausepan at medium heat, slowly bring to a boil. Reduce heat, simmer about 10 minutes.

Serve with cheese garnish and crackers if you must.

Since it makes quite a bit, about 8 servings, you might pour into individual ziplock containers and freeze some for later.

[Kraikken]

*Special Note: From the field cooking notes of Banner General Kahal Krahloone of the Red Mountain Tribe (rp foolery and fun)

[u]

Roasted Goblin

[/u][/b]

One may think that the cooking of another sentient being is a disgusting or demonic thing, however when faced with the threat of starvation and a good hunk of goblin meat scattered about the field one stomach doesnt really care who it use to be that your about to eat.
This being said search out in the field for a young goblin fresh with the kill who hasnt been laid with maggots or too many red-back flies yet.
-Cut from the loins up the edges of the spinal column two sizeable hunks of meat after thouroughly washing the skin of its putrid and oily protective secretions.
-Lay the meat on a flat rock and begin skinning the thick hide(if you can keep it intact goblin skin is a remarkably good for patching holes in tents or leather bucklers). Now its always advisable to not remove any of the fat from the meat till the clean sections can be left out to drip while suspended in the sun.
-When the meat hunks are finished dripping cut away any remaining fat (too much of their natural oils can often give soldiers the squats, and this can lead to difficulties with defending the lines) and cut the meat into quarter arm lengths.
-Apply any herbs one deams edible and roast the meat from halberd or sword point over a cooking fire and eat when satisfied that it has been thouroughly cooked and any threat of infection burned out.
-Be advised that the flavor can be disturbing at first due to its close resemblance to goat meat, yet sooner or later that becomes a comfort rather then a bother.

(I have too much time)