OK Chef, Give Me Your Favorite Recipe

[Isagel]

What is cilantro? I can´t find it in my dictionary.

[Shea]

It's an herb used in a lot of Mexican dishes.

Here's one of my favorites for the holidays:

1 can of cranberry sauce (the kind with the whole berries)
1 whole orange (keep the peel but remove the seeds)
1 cup of sugar
1/2 cup of nuts (my favorite is pine nuts)

Run the orange through a food processor then add the sugar. Then mix it together with the cranberry sauce and pine nuts.

Real easy! You could use a blender for the orange and sugar but when I tried that the consistency wasn't quite right.

[Shore Dude]

Cilantro is considered a spice (if I am not mistaken).

You can buy it in the produce section as a bunch of wrapped up leaves. You're suppossed to dice it up until it basically becomes a little pile of mush. You can also by it as a dried spice and you can get pretty much the same effect.

Shea that sounds great. And delivered with impeccable timing...

[Isagel]

It's an herb used in a lot of Mexican dishes.

Here's one of my favorites for the holidays:

1 can of cranberry sauce (the kind with the whole berries)
1 whole orange (keep the peel but remove the seeds)
1 cup of sugar
1/2 cup of nuts (my favorite is pine nuts)

Run the orange through a food processor then add the sugar. Then mix it together with the cranberry sauce and pine nuts.

Real easy! You could use a blender for the orange and sugar but when I tried that the consistency wasn't quite right.

Thank you both. I have have never heard of cilantro before. They have an american food store is Stockholm and perhaps I can get it there?

I´m sorry Shea - but I have to ask ... is this a sauce or a dessert? It sounds good and I try it if I can get cranberry sauce here - but how do I eat it and to what ?

[Shea]

The cup of sugar throws ya, doesn't it? It's a sauce but the cranberries and nuts give it a thick, chunky consistency. The tea room that I play harp for would use it as an extra garnish. I always thought that it was faux pas to eat the garnish, but everyone always ate this anyway.

I never really thought about how people would eat the cranberry sauce. I have a bad habit of finishing one kind of food on my plate before moving on to another one instead of taking a little of everything at the same time. So I tend to just eat my cranberry sauce seperately. But I think some people drizzle it over their turkey or ham.

[papayahed]

Creamy Spinach Lasagna

Tomato Sauce
1/2 teaspoon olive oil
1 small onion, minced
2 cloves Garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 - 28 oz cans plum tomatos
1/2 cup chopped parsley

Bechamel Sauce
1 tbls margarine
1 tbls white flour
1 cup skim milk
pepper to taste

Filling
12 oz fresh spinach, stems removed
2 cups ricotta cheese
2 eggs
2 cloves garlic, minced
1/2 cup grated parmesan
1 lb lasgana noodles, cooked firm and drained
1 - 2 cups grated mozzarella

Tomato sauce - In a large sauce pan, heat the oil. Cook the onion and garlic, 3 minutes. Add the oregano, salt, pepper, and tomtos. Cook over medium heat until thickened, about 45 minutes. Mash the tomatos with a wooden spoon as they cook.

Behamel Sauce - In a small saucepan melt the margarine. over medium heat. Whisk in the flour and cook for 30 seconds (it becomes doughy). Slowely add the milk and cook until thick, about 10 minutes. Add salt and pepper to taste.

Filling - Steam/cook the spinach and drain, then chop coarsely. Transfer to a medium bowl. Add the ricotta, eggs, garlic, parmesan, salt, and pepper. Mix well.

Preheat oven to 450. Spray a 9 x 13 in baking dish. Spread half the bechamel sauce over the bottom of the pan. Layer 1/4 of the noodles over the sauce overlapping them slightly. Spread half the tomato sauce over the noodles and top with half the mozzarella. Put down another layer of noodles and spread with half the spinach mixture. Continue with the noodles, tomato sacue, mozarella, noddles, and spinach layers. Spread the reamining Bechamel over the top (I would add a layer of mozarella on top also.). Cover with foil and bake for 20 minutes. Remove the foil and continue baking until bubbley, about 15 minutes.

[shortysweetp]

bump bump lets get this going again

[shortysweetp]

this is a cookbook i put together for my sister in law when she got married. i got to cut it into two parts and condense it alittle. if anyone wants a full copy, complete with table of contents and index just let me know and I will email you.

[amuse]

muffins! casseroles! what a gorgeous gift you gave!

[shortysweetp]

your welcome. i can email you the original copy much easy to read and has a table of contents and index.

[shortysweetp]

My husband, who cooks and is into weight-training, was on a body building forum and he saw that some people in California, which is on the west coast of the US (We live in the midwest US) has never heard of eating biscuits and gravy. He was wondering if anyone outside of the has heard of this. This is a standard breakfast here in the midwest US.

[shortysweetp]

anyone else have any recipes that they want to share?

[baddad]

Biscuits and gravy? This is considered a meal? A breakfast? What kind of biscuit, what flavour of gravy? Sounds like it might be kind of tough on the old arteries.........

[shortysweetp]

biscuit (like bread) like a biscuit from mcdonald's and white gravy with sausage in it or plain. and yes i would say that it is hard on the arteries too

[Scheherazade]

biscuit (like bread) like a biscuit from mcdonald's and white gravy with sausage in it or plain.

I have been wondering about this as well since I read about it in Grapes of Wrath. It seems like part of their daily diet biscuits and gravy for breakfast in the book.