Best Recipe Thread! Everyone Add Their Own!

[Hazelelponi]

So I thought a favorite or best recipe thread would be nice, your personal additions can be either savory or sweet!

I'll start with this:

SHRIMP PASTA WITH CREAMY TOMATO BASIL SAUCE

INGREDIENTS

• 12 ounces dried pasta (I use penne)
• 2 Tablespoons extra-virgin olive oil
• 1 pound jumbo shrimp, peeled and deveined
• 1 teaspoon sea salt, divided
• 1 teaspoon freshly-ground black pepper, divided
• 1 cup diced white onion (about 1 small onion)
• 6 garlic cloves, minced
• 1 (14-ounce) can crushed tomatoes
• 1 (14-ounce) can diced fire-roasted tomatoes, drained
• 3 Tablespoons julienned or chopped fresh basil leaves
• 1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling of desired
• 1/4 teaspoon dried oregano
• 1/4 teaspoon marjoram
• pinch of granulated sugar (optional)
• 1/3 cup heavy cream
• optional toppings: freshly-grated Parmesan cheese, extra fresh basil, extra crushed red pepper flakes

INSTRUCTIONS

1. Cook pasta al dente in a large stockpot of salted boiling water according to package instructions. Drain and set aside.
2. Meanwhile, as the pasta water is heating, heat 1 Tablespoon olive oil in a large saute pan over medium heat. Add shrimp and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through and pink and no longer translucent. Transfer the shrimp to a separate plate and set aside.
3. Return the saute pan to the stove and increase heat to medium-high. Add the remaining 1 Tablespoon olive oil, then add the onion and give it a stir to coat it evenly with the olive oil. Saute for 4-5 minutes until the onion is soft and translucent, stirring occasionally. Then stir in the garlic, and saute for an additional 1-2 minutes or until the garlic is fragrant, stirring occasionally. Add in the crushed and diced tomatoes, basil, crushed red pepper flakes, oregano, marjoram, sugar, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and stir to combine. Bring the mixture to a simmer, then reduce heat to medium and simmer (uncovered) for 8-10 minutes, or until the mixture is reduced and is fairly thick. Stir in the heavy cream until combined.
4. Then once the pasta is cooked and drained, combine it with the creamy tomato basil sauce and the cooked shrimp, and toss until combined.
5. Serve immediately, with the optional toppings if desired. Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.

This is one of my favorite pasta dishes, and I've literally never had leftovers long enough to need to freeze it.. lol. This makes a lot of food, so it's good for larger crowds and families.

It's very easy to make, the sauce and the pasta are done about the same time, so it's a fairly quick meal to make that pairs beautifully with a salad and some garlic bread.

This is a recipe I originally found on the internet in my wanderings for something new to make, and it's awesome. The original recipe doesn't call for marjoram in the sauce, but I add it because I think it's necessary to really pull the sauce together beautifully.

I never really measure my herbs, but I think I use a similar amount to the oregano... (my daughter always hated the fact I don't measure because my food becomes more difficult to recreate, according to her.. lol) other than my addition of marjoram however, I make no other changes to this recipe..

I always, always serve with fresh grated parmesan over the top.

Original recipe here:
Shrimp Pasta with Creamy Tomato Basil Sauce | Gimme Some Oven

 

[klutedavid]

So I thought a favorite or best recipe thread would be nice, your personal additions can be either savory or sweet!

I'll start with this:

SHRIMP PASTA WITH CREAMY TOMATO BASIL SAUCE

INGREDIENTS

• 12 ounces dried pasta (I use penne)
• 2 Tablespoons extra-virgin olive oil
• 1 pound jumbo shrimp, peeled and deveined
• 1 teaspoon sea salt, divided
• 1 teaspoon freshly-ground black pepper, divided
• 1 cup diced white onion (about 1 small onion)
• 6 garlic cloves, minced
• 1 (14-ounce) can crushed tomatoes
• 1 (14-ounce) can diced fire-roasted tomatoes, drained
• 3 Tablespoons julienned or chopped fresh basil leaves
• 1/4 teaspoon crushed red pepper flakes, plus extra for sprinkling of desired
• 1/4 teaspoon dried oregano
• 1/4 teaspoon marjoram
• pinch of granulated sugar (optional)
• 1/3 cup heavy cream
• optional toppings: freshly-grated Parmesan cheese, extra fresh basil, extra crushed red pepper flakes

INSTRUCTIONS

1. Cook pasta al dente in a large stockpot of salted boiling water according to package instructions. Drain and set aside.
2. Meanwhile, as the pasta water is heating, heat 1 Tablespoon olive oil in a large saute pan over medium heat. Add shrimp and season evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Then saute for 4-6 minutes, flipping once or twice, until the shrimp are cooked through and pink and no longer translucent. Transfer the shrimp to a separate plate and set aside.
3. Return the saute pan to the stove and increase heat to medium-high. Add the remaining 1 Tablespoon olive oil, then add the onion and give it a stir to coat it evenly with the olive oil. Saute for 4-5 minutes until the onion is soft and translucent, stirring occasionally. Then stir in the garlic, and saute for an additional 1-2 minutes or until the garlic is fragrant, stirring occasionally. Add in the crushed and diced tomatoes, basil, crushed red pepper flakes, oregano, marjoram, sugar, and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and stir to combine. Bring the mixture to a simmer, then reduce heat to medium and simmer (uncovered) for 8-10 minutes, or until the mixture is reduced and is fairly thick. Stir in the heavy cream until combined.
4. Then once the pasta is cooked and drained, combine it with the creamy tomato basil sauce and the cooked shrimp, and toss until combined.
5. Serve immediately, with the optional toppings if desired. Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.

This is one of my favorite pasta dishes, and I've literally never had leftovers long enough to need to freeze it.. lol. This makes a lot of food, so it's good for larger crowds and families.

It's very easy to make, the sauce and the pasta are done about the same time, so it's a fairly quick meal to make that pairs beautifully with a salad and some garlic bread.

This is a recipe I originally found on the internet in my wanderings for something new to make, and it's awesome. The original recipe doesn't call for marjoram in the sauce, but I add it because I think it's necessary to really pull the sauce together beautifully.

I never really measure my herbs, but I think I use a similar amount to the oregano... (my daughter always hated the fact I don't measure because my food becomes more difficult to recreate, according to her.. lol) other than my addition of marjoram however, I make no other changes to this recipe..

I always, always serve with fresh grated parmesan over the top.

Original recipe here:
Shrimp Pasta with Creamy Tomato Basil Sauce | Gimme Some Oven

So much effort and so many ingredients?

What is wrong with a delicious banana?

 

[Hazelelponi]

So much effort and so many ingredients?

What is wrong with a delicious banana?

That's dessert!

 

[SigurdReginson]

Oh! Let's make some onigiri. Nothing fancy at all, but a cheap and easy food that's portable. Great for lunch to bring to work! You can make it fancy if you like (baked salmon makes a great filling), but let's do this like a lunch I'd make to bring with me out and about. We'll do tuna today, but you can do anything from spam to korean BBQ pork.

Firstly, let's grab the stuff we need.

2 bowls (medium size preferred)
a saucepan (small size preferred)
rice cooker
plastic wrap
sticky rice
seaweed sheets
wasabi fumi furikake (on Amazon for just over $5, or your local asian store)
tuna (canned w/ water, not w/ oil)
diced onions (we will use freeze dried for ease of use, cost, and storage)
diced mushrooms ([bless and do not curse][bless and do not curse][bless and do not curse][bless and do not curse]ake works best. again, freezedried for ease of use, cost, and storage. Asian store)
mayonnaise (Kewpie mayo is the best. Again, asian store)
rice wine vinager
soy sauce

First, take your rice and throw it in the cooker. Let's make enough for 2 servings. Just follow the directions on the packaging. Second, take your saucepan and fill it up about 1/4th of the way with water. Boil the water, and throw 2-3 freeze dried and diced mushrooms and about 1-2 tablespoon of freeze dried onions in there. Let them boil for 4-5 minutes, until they are reconstituted and soft. If you want to get fancy, you can use fresh onions and caramelize them in a frying pan and sautee your fresh mushrooms with some sesame oil, but let's keep things cheap and easy and use the freeze dried stuff!

Now, drain the water from your can of tuna into the sink and throw the now dry tuna meat into your first bowl. Combine that with your mushrooms, your onions, 2-3 tablespoons of mayo, 3-5 teaspoons of vinegar, 1-2 teaspoons of soy sauce, and a dash of wasabi fumi furikake. Stir it all together! I would have enough ingredients for the maximum amounts, but use the minimum, and then adjust according to how it tastes to you.

Now that the filling is done, take your other bowl and place a sheet of plastic wrap over top of it. Make sure the plastic wrap clings down into the inside of the bowl. Take your seaweed sheet, lay it down inside. Take 1/4th of your rice and lay it on top of the wrapper. Take 1/2 of your tuna mixture and lay it on top of the rice. Take another 1/4th of rice and lay it on top of your tuna mixture. Sprinkle some more wasabi fumi furikake on top and make it look pretty (plus taste better). Now, take your plastic wrap and pull it up around your rice and shape it with your hands into the shape of a ball. Now, place that sucker in the fridge to cool off a little. Repeat the process with what's left, and there you are!

After the rice cools for a moment, you have yourself two onigiris! One is usually filling enough, but if not, you can have the other one. Otherwise, just save it for the next day, or share it with a friend. It only takes 15 or so minutes to make, and it's dirt cheap to make. Also, they taste amazing.

 

[tturt]

Just a tip. Bacon can be cooked and frozen. Cook bacon, freeze in separated strips, then put in freezer bag. Some microwave a few seconds before adding to BLTs.

Cuts cleanup time and shortcut when preparing breakfast casseroles, etc

 

[Joyous Song]

Microwave Brownie

These are easy to make, have no eggs but still come out chewy, and gooey. A fairly decedent brownie made with only a few simple ingredients. Still, sugar free ones are more crumbly but still taste great. It works with cocao too but I like the richer flavor and taste of cacao.



Grease a small ramekin (a mug might work but grease edges well) with butter or oil (butter taste better but oil better for us).

Mix in a small bowl:
3 T flour
3 T sugar (or sugar substitute 1 to 1)
3 T cacao
1 pinch salt

Add and mix in:
3 T olive oil
3 T water
1 tsp vanilla

Pour into prepared ramekin and microwave on high for 1 minute. Make one large or four tiny divided brownies.

 

[ChristianGirl_96]

Salmon & spaghetti supper in a parcel recipe - BBC Good Food