Topic: Recipes (Read 5032 times)

Daniela4Luv · « **Reply #75 on:** February 01, 2011, 04:25:15 am »

Ooh! Looks yummlicious!! I will try this dish, Janet!! I even liked Anilyn's (Groove's Wife) Chicken and Multi-colored Peppers dish. All this food makes it hard to eat like a bird! Grr. Maybe I can just eat a smaller portion. Heh. I WANT!!! Thanks for posting. YUM.

EDIT: I guess I am getting a doze of my own Recipe (medicine LOL) I can just taste those sweet Peppers.. 'Especially' the RED ONES!!! MMMM!!!

Daniela4Luv · « **Reply #76 on:** February 05, 2011, 04:18:49 pm »


Minestrone Soup Video

Minestrone Soup

Ingredients:

1/2 lb whole Ham chopped into cubes
2 Tbs of Olive Oil
1 Can (or frozen bag) of mixed Veggies
1 Bell P onion, chopped
1 Can of Garbanzo Beans
1 Stalk of Celery, chopped
4 Clove of Garlic, minced
1 Large Russet Potato, peeled and cubed
1 14 oz Can of diced Tomatoes Sauce
1 15 oz Can of Pinto Beans
1 Can of Chicken Stock
1 Cup of short cut Pasta
Salt and Pepper
Fresh Basil

Preparation:

1) In a large heavy bottom soup pot heat 2 tbs of Olive oil on medium heat and saute the chopped Ham, just a couple minutes; add the Onion and Garlic and saute and combine the two. Keep adding until all of the Veggies are well combined.

2) Cook down and Caramelize. You want to add and combine all the Vgetables and cook them to get a golden brown color all over.

3) Place the heat on high and add the Pinto Beans, diced Tomatoes, Water, and the Chicken stock; stir and place a lid on the pan; lower the heat to medium and cook for 30 minutes.

4) When all the Vegetables and the Ham are cooked (mixture should be slightly thicker) Season with Salt and Pepper (and any other Seasoning that you desire) to taste and add the Pasta. Remember that the Ham already has added Salt - so - go lightly according to taste buds.

5) Make sure you strain all of the extra Oils from the pot to get a clear Broth.

6) Cook the Pasta according to package instructions. You can either cook separately and add to the mixture, or just cook in the Soup mix. When the Pasta is about 2 minutes away from being done add the Basil.

There are many ways to make Minestrone Soup but this one is a hearty and flavorful one! I will however try many others, too.

Enjoy on a cold Winters Day!

NOTE: I've had this Video and Recipe (as of many others) stored away, but haven't had a chance to write the Recipe. Here it is. Minestrone Soup recipe and my reject Video to go along with it! Pardon! I was stuffed up and congested!!! Ok. Enjoy! Thank You for watching and I hope you try this. xo

BronxBruce · « **Reply #77 on:** February 05, 2011, 07:12:29 pm »

Yum.

Wait. How did I get into this secret garden?

Daniela4Luv · « **Reply #78 on:** February 05, 2011, 07:19:10 pm »

Hehehehe you guys always sneak in. You just have the guts to post. LOL BUT Welcome! Heeeeeeeeeeeee

CerebralJam · « **Reply #79 on:** February 05, 2011, 07:38:25 pm »

Dani, you posted this just as I was sneaking out the door - the post dropped into my inbox and I saw 'Minestrone' and I did a double flip - I adore Minestrone... good job I didn't sneak a peek on the site as I wouldn't have gone out the front door. I would have just sat there and drooled! That video is fantastic and I learnt two things... 'Minestrone' the 'e' is silent - over here we've been pronouncing it but that could just be my family

Well, when you've a mother who pronounced quiche as qweechi what else do you expect? The second point was the meat - again I've only know it to be veggies and very fine noodles - love yours - slurp!

Are you thinking of having your own channel on Youtube especially for your cooking things - seriously these are well presented, short and sweet - you could add your ingredients to the description part on a Youtube upload - I really like this... and I love that you are diversifying with other wee illustrative pictures like the black and white imagery here. Get your own channel up there Dani, I think you'd get a lot of attention

And thanks for sharing it with us here, and hey, mentioning us too.

Also, I'd be delighted to upload and feature them on our EAWisms Youtube channel which currently is sitting needing stuff hehe... just let me know...

Daniela4Luv · « **Reply #80 on:** February 05, 2011, 07:46:46 pm »

Heya, Janet..

Yeah, in Italy we also pronounce the "E" it must be a European thing? Hehehehe

Thanks for that, Janet! I guess a channel would be nice if even only the Recipe and no Vid. For my Videos it's hard to hold the cam, record and cook at the same time. Then I have to demonstrate the Recipe. I get confused! Then there's the commotion in the house. Hehe.

I love Minestrone too! Very good for the Soul. Mm

Jubi · « **Reply #81 on:** February 05, 2011, 08:26:19 pm »

Hi, been gone a away for a bit. Dani, that Minestrone soup looks soooooooo good. One of my very fav's along with my hubby's magical chicken soup. I found a recipe for Italian Beef Stew. Ask me if I am going to make it. Ummmm........yes, lol. I will include the recipe when I have scanned it and then just paste it in the room.

And on a side note, guess which book I am reading now. If you guessed "The Secret Garden", you get ten bonus points. What a wonderful read it has been about the awakening of the heart and spirit

Daniela4Luv · « **Reply #82 on:** February 05, 2011, 08:58:23 pm »

That sounds AWESOME Jubi!!

Yes, please post photos! That to me is always a plus. And Secret Garden book sounds interesting, too. Looking forward to it all. Hugs Muah! xo

Jubi · « **Reply #83 on:** February 06, 2011, 02:18:17 am »

Well I made that stew tonight Dani. I thought it was great. I made some changes in the veggies in it and didn't add the wine. My husband said it tasted good but preferred the traditional stew. I guess that doesn't surprise me since he loves being in his ruts, lol. But over all I thought it was wonderful.

Jubi · « **Reply #84 on:** February 06, 2011, 02:21:11 am »

Oh and thought I would add that I have a recipe of the Minestrone soup from the Olive garden. Their special touch is that they use vegetable broth instead of chicken. Interesting huh

Daniela4Luv · « **Reply #85 on:** February 06, 2011, 05:37:15 am »

I, too, prefer the traditional stew. I have had so many types of stew but the traditional beef stew is my fav.

And vegetable broth is best for Minestrone soup but I only went with what I had.

I wanted Minestrone so I gathered up some items to create it in my own style.

Daniela4Luv · « **Reply #86 on:** February 09, 2011, 09:24:17 pm »

Here are some upcoming recipes that I had already made (these dishes) weeks ago! And please dont cringe at the "Tripe" and "Hocks" recipe. LOL

And YES I love rice!!!

Chicken and Bell Peppers Stew

Pasta Primavera and Pork Cutlets

Pot Roast with Garlic Mashed Potatoes

Stewed Hocks and Rice

Stuffed Meatloaf with Carrots and Peas

Tripe Soup with Rice and Chickpeas

Daniela4Luv · « **Reply #87 on:** May 26, 2011, 09:49:32 pm »

Stuffed Flowers
(Yellow Squash)

Vegetable Squash

(My Mom's recipe)

Ingredients:

1 Egg
Oil for frying
1/2 Cup of Flour
1/2 Cup of Water
25 Yellow Squash Flowers
Mozzarella Cheese (or Spanish Qeso)
Pepper
Salt

Prep:

About a half-hour to an hour before, take a bowl and put 1/2 cup of water in it; set in refrigerator to chill. In the meantime.. rinse and stuff your flowers with cheese of your choice, (preferably Mozzarella) get bowl from refrigerator and beat in 1 Egg and add 1/2 cup of Flour, Salt & Pepper; mix well. Dip each Flower in the batter and fry about 1 minute to 2 minutes on each side; remove and add to a plate with paper towel to absorb the Oil.

You can serve these as Appetizers or a side for your prepared Meal. Enjoy!

So you don't think that I am nuts.. I have provided a Video for you so you can see that Italians are not the only living nuts! LOL My Mother introduced this to me when I was younger and I simply enjoy and delight in them. Yum! (Don't say Yuck!) Try it!!

http://www.youtube.com/watch?v=fMq7RSjjh4U

CerebralJam · « **Reply #88 on:** May 27, 2011, 12:27:43 am »

Those yellow squash flowers look so delicate and pretty. I wasn't introduced to the Butternut Squash (is this the same) until about a year ago and I found out now nice that is with Swede and Mango! So I'm gonna believe you are not nuts heheh... even though I've never seen the flowers over here... Mmmm Mozzarella cheese!

Daniela4Luv · « **Reply #89 on:** May 27, 2011, 01:01:14 am »

Hi Janet..

Yes, they are Butternut Squash. And although I like my Mothers recipe - she makes the batter light, like Tampura - I want to try the recipe in the Video above. I also want to try it with the Pesto! And what you mentioned sounds delish as well. Yummy! Yay to Flowers. LOL

Jubi · « **Reply #90 on:** June 09, 2011, 06:01:46 pm »

Saved that Minestrone soup recipe. Can't wait to make it

Daniela4Luv · « **Reply #91 on:** June 10, 2011, 12:07:25 am »

Hi Jubi

Thanks for wanting to try it. Let me know if you like it. xo

Daniela4Luv · « **Reply #92 on:** June 12, 2011, 09:34:34 pm »

This below is an "Egg Sandwich." pretty much refer to my "Egg & Bagel" Recipe but (for this Recipe) just Scramble the Eggs instead; add Ham and Cheese (in between the slices) and place in Microwave to melt the Cheese, as a Grilled Cheese.

Note: You can use whatever you like in the Scrambled Eggs. I used Chives.

Photos below are before and after "Chicken Soup" cooked as you normally would Chicken soup and put it in the blender with a little amount of the Stock (Broth) and serve as a Porridge or if you have had Dental work and are not able to eat solids, or if you have small Children under 1 -yrs old and want to serve as baby food.

"Eggplant Prosciutto"

Easy as Pie! Steam the Eggplant and then just add Mozzarella and Posciutto and melt to perfection! MM. Yum!

Daniela4Luv · « **Reply #93 on:** June 13, 2011, 02:05:35 am »

Quick-fix Pita Pizza

I can type up the Recipe later but the "Steps" pretty much shows you how. It's easy as Pie! Well, Pizza pie! Small "Individual" ones!

Daniela4Luv · « **Reply #94 on:** June 13, 2011, 02:15:25 am »

Gnocchi

Dont miss my other two post above this one. Bare with me on the Recipes ESPECIALLY this one below.. This one is a chore!

NOTE: I've had these on my computer but had forgotten to post them. Feast your eyes and enjoy! If at any time you need a Recipe that isnt up... inbox me. Thanks!

Additional Note: with Gnocchi you can make it any way you choose. I like it in all variations! But enjoy it as a dumpling or in a soup. Gnocchi with sauce is best though and super delicious!

EDIT: I know Gnocchi is made out of Potatoes and probably could have left out the Potato in the soup mix but the Gnocchi's were made with white Potato and I used a Red Potato for the soup ingredient. Ok. Thanks again! Tootles.

CerebralJam · « **Reply #95 on:** October 07, 2011, 01:37:42 pm »

I always love looking and drooling over these delicious recipes you have here with photographic detail... slurp...

This afternoon I was looking at The Guardian and couldn't help thinking you would be tickled by these rather strange combinations that readers have sent in to be tried

I'm wondering what I should give Johanna as her birthday surprise dinner... heh... not sure any of these would go down well, but they sure look fun.

The Worst Menu Ever Devised

Ohhh and for good measure I bought her a book for her birthday:

A Zombie Ate My Cupcake by Lily Vanilli

I am looking forward to her truly gruesome offerings...Mmm ... Eeek!!!

Daniela4Luv · « **Reply #96 on:** October 09, 2011, 10:02:59 pm »

The Hearts look delicious.

What is the glass made out of, I wonder, Sugar? That is very odd. But I guess appropriate for Halloween.

CerebralJam · « **Reply #97 on:** November 13, 2011, 05:08:59 pm »

Sorry, Dani, yes, the glass is either sugar glass or edible glue... there are videos on YouTube giving instructions on how to make... believe it or not, we've not got round to cupcakes yet! Mainly cos her laptop tastes a lot better!

I had a friend on facebook put a link to making your own Creme Eggs today so I thought I'd share this link with you too

Homemade Cadbury Creme Eggs

Daniela4Luv · « **Reply #98 on:** November 15, 2011, 09:43:23 pm »

Yum! Interesting link. I never thought possible that they could be made at home. I guess any recipe is possible to find on the net. Thank You technology. And Thanks!

CerebralJam · « **Reply #99 on:** May 05, 2012, 10:58:41 am »

Quote from: Daniela4Luv on January 04, 2011, 04:46:20 pm

Egg In A Hole

Clickable Thumbnails to view larger photo

Ingredients:

. 1 Bagel
. 2 Egg
. 1 tbs Butter
. Salt
. Pepper
. A frying pan

Preparation:

1. Take a bagel and slice in half; making either a circular or a square hole (with a knife; about the size of the egg yolk) in the center of each sliced bagel half.

2. In a frying pan add about a tablespoon of butter; melt butter until bubbly then add the sliced pre-cut bagel halves and brown (toast) each side/s.

3. Carefully crack open the eggs and drop in center of each bagel halves and fry as you would a fried egg; over-easy, or which ever way you prefer your eggs cook. For less runny egg: cook longer but don't completely dry out the eggs.

4. Transfer to a plate and season with salt and pepper (paprika is optional) and enjoy!

Note:

If you'd prefer scrambled, then just separately scramble each egg and place into the center of each bagel halves and let cook until eggs are firm. But the over-easy method is best for this kind of delicious egg/bagel recipe! I mean.. (unless you simply don't like runny eggs) the best part is dipping the bagel in it's scrumptious juices. Mm.

- This is so simple to make and I am aware that most of you may have made this already. I just wanted to add a "breakfast" recipe and make you all so hungry that you'll go run into your kitchen/s and try this if you haven't before experienced this delicious egg and bagel recipe!

I will be also adding "lunches" soon! And of course.. ALL of the above recipes and videos too! xo

Oh my! I said I would come back and find this after your post about eggs and grits. The girls have suddenly taken on a real love of toasted bagel, I am pretty sure one of them at least would absolutely love this, but whew, must be high in naughty stuff (frying) - only to be eaten occasionally. Thanks for this, I have never heard of it!

Author Topic: Recipes (Read 5032 times)