Recipe was originally posted by Oceanbreeze.

Decadent four cheese Mac&Cheese. The cheeses can get on the pricey side, but they are so worth it! I stumbled upon this recipe a few years ago and now am requested to make this for every holiday. The leftovers are almost better than hot out of the oven!

http://www.food.com/recipe/gourmet-four-cheese-macaroni-and-cheese-392409

Recipe was originally posted by Muses_Own.

Spanish Tortilla

3 yellow potatoes, sliced super thin

1 cup bell pepper strips, sliced thin

12 eggs

1 tbsp olive oil

Salt. to taste

Pepper, to taste

Paprika, to taste

Preheat oven to 375F.

Heat oil in skillet.

Add potatoes in batches. Cooking until just tender.

Add peppers to skillet. Cook until just tender.

Whisk eggs with salt and pepper.

Lightly oil a casserole pan.

Arrange potatoes and bell peppers in layers in casserole, sprinkling paprika over each layer.

Pour whisked eggs over the potatoes and peppers.

Bake for 30 minutes or until center is set.

Made this for my sister and her fiance for Christmas brunch - they are gluten free and dairy free, and they both miss quiches. This has a similar texture and richness, but without a crust or cream. :)

Originally Posted by BrackenStable.

A delicious tilapia recipe I learned from my mother (Don't worry, not a secret family recipe!):

1 filet of Tilapia (Or any white fish like Swai, Mahi Mahi, etc.)

Lemon juice (for dieters, pure lemon juice with no added sweeteners works best)

Dillweed

About 1/4 to 1/2 cup of Water

--What we do is we defrost the tilapia and place it in a sauce pan on the stove. We squirt some lemon juice on the filet and some in the sauce pan. I sprinkle a lot of dillweed on my tilapia for flavor, but any amount to your preference is acceptable! We have a gas stove, so we turn it on medium-to-high heat, take a lid for the sauce pan and steam it. For an electric stove, I would assume setting the heat to 8 will work just as well. When the lemon juice in the sauce pan has started to evaporate or is beginning to brown (try to catch it BEFORE this happens if you don't want your tilapia turning brown!), pour some of the water into the bottom of the pan to add moisture and re-cover the sauce pan. Cook it until the filet can break apart or flake easily when a spatula is used to test it. It may or may not brown on the bottom or on some sides because of the lemon juice if you let it sit too long before adding water, but for me it also adds a nice lemon flavor.

--The entire cooking process takes me about 10 minutes or so, but the end result is delicious and healthy! If you are on a diet or are looking for something new to try, this Tilapia recipe is a good bet. If you wish to add more flavor, you can add onion salt. I prefer mine without the onion salt.

If you want to add something else to the tilapia since it is just one filet and makes for a very SMALL meal, any white sauce noodles or even steamed broccoli and/or cauliflower as a healthier option will work to complete your meal. You could probably add anything you'd like to your dish to go with the tilapia and it would work, I've done mac n' cheese before because I was in a hurry, but my typical choice is Pastaroni brand noodles.

This was originally posted by Roch Stables.

Oooh I should get some of my recipes up here. Some of these look yuuuummy! May have to try that brownie in a cup, heeheehee.

Only thing with my recipes is that spices are to taste, not measured, but anything I make with parsley in it I usually use about a tablespoon, and build the rest of the spices from there.

Fresh Tomato Basil Soup

http://img820.imageshack.us/img820/5825/cam00135.jpg

2 cans tomato soup (or tomato paste; or six fresh tomatoes, seeded and skinned)

Half cup of water (or one cup water)

1 can stewed tomatoes (or 2 roma tomatoes, coarse chopped, skinned or not)

10 large, fresh basil leaves, chopped or sliced fine (three tablespoons dry works too, reconstituted in water)

Pinch of salt

Pepper to taste

Parsley to taste (fresh or dry, fresh is better)

Onion powder to taste (or 1 ssssmall white onion)

Garlic powder to taste (or two medium-sized cloves, crushed)

One cup of your choice of noodles (optional)

Prep the fresh ingredients, if you choose to go that route. Tomatoes can be steamed to remove the skin, and blended to make the base. Wait to crush the garlic.

In a large saucepan over medium-high heat, mix the tomato base and water with all the spices except the basil. In another pan start the noodles with a tablespoon of extra virgin olive oil to prevent overboiling.

When the base is warm and starting to bubble crush the garlic into it along with the stewed or chopped tomatoes. Stir these in.

When it comes back to a gentle boil add in the basil and stir until well-mixed.

Check on the noodles - they should be firm but not hard in the center. Drain them, then add them to the tomato soup. Serve warm! Add cheese of your choice to the top if you wish - I find that sharp cheddar or swiss are delicious. :)

More recipes coming soon!

Originally posted by eve.

This is the simple easy amazing potatoe recipe. This originally came from hidden valley ranch, but I dont remember their exact recipe, so I will give you my version. Its perfect for when youre short on time and ingredients.

Ingredients

1 Medium Large potato per serving. Number of servings up to you.

2 Spices. You can use ranch dressing packet or your favorite spices. I am a fan of garlic salt and lemon pepper in this recipe. So delicious.

3 Olive oil

Directions

1 Cube your potatoes and put in a mixing bowl

2 Generously add spices. More or less depending on how strong of a taste you want.

3 Add olive oil. 1 and a half teaspoon per potato should work.

4 Mix the mixture until all of the potatos are coated in olive oil and spices.

5 Spread potatos evenly on a non stick cookie pan. I put them on foil for easy cleanup.

6 Pop into the oven for 35 minutes at 450 degrees

The potatos will carmalize and become a gently browned tastey goodness. Enjoy!

Originally posted by Nocturnal.

This thread is great, so many yummy-looking recepies! :D

And eve, that sounds good, especially since I love potatoes. I'll definetly try that sometime :P

I'll share the recepie for a garlic-salad my sister showed me, but I can't give any exact amounts as it always depends on what I got and what I or others I'll serve this to prefers most of in their food. Plus I always just try, taste and look.

[size=150]Garlic salad[/size]

]What you need:

-Ham (or chicken or some other light meat you prefer)

-Cheese

-Cucumber

-Pasta (Those "ribbons" seems most practical, one handfull should be enough unless you're making a lot)

-Corn

-Champignon (I highly recommend canned for this)

-Garlic

-Majo

-Sour cream

-Lemon juice

-salt and pepper for taste

[i]I usually use canned ham, corn(never found fresh here) and champignon, though I'm sure anything can work. [/i]

You should start with cooking the pasta so it's cold before you put it in. Then dice up Ham, cheese and cucumber, thow that together in a bowl with the corn and champignon.

Then you add sour cream(3/5) and majo(2/5) into the mix. it should cover everything nicely so that it looks something like [url=http://food.sndimg.com/img/recipes/22/74/7/large/picZSGDI2.jpg][b]this[/b][/url]. (although that picture is of a potato salad..) Add pasta.

Then press garlic(I usually use 5-8 cloves a bit depending on size) and add in. As for the lemon, salt and pepper you just have to try little by little till it tastes good for you :)

Serve with toasted bread ;)

These are just the ingredients I usually use. I use whatever I find in the kitchen sometimes, so beans and other stuff have been victim for this dish many times.

Note that it's very heavy, so it fills you up quicly. And it's great to make it the day before you are going to eat it or in the morning so the garlic can soak in :)

Enjoy!

Originally posted by Dragon Breath.

All the recipes sound yummy! I LOVE baking and this is one of my best recipes

Crunchy Chocolate Chip Coffee Cake- From The Golden Book Of Baking

Topping

1/2 firmly packed brown sugar

1/2 cup all purpose flour

1/4 cup cold butter- cut up

1 cup dark chocolate chips (I use Mini chips)

1/2 walnuts-coarsely chopped

Cake

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 butter-softened

1 package cream cheese- softened

1 teaspoon vanilla extract ( I use real vanilla)

3 large eggs

3/4 cup milk

Heat oven to 350 F (180C/gas 4)- Butter and flour 13*9 inch (33x23 cm) baking pan

TOPPING- Stir sugar and flour togather. Use pastry blender to cut in butter untilmix resembles fine crumbs. Stir in chips and walnuts.

CAKE- Stir flour, baking powder, baking soda, and salt in large bowl. Beat butter,cream cheese,sugar and vanilla in large bowl with electric mixer until creamy. Add eggs one at a time. Gradually beat in dry ingredients alternating with milk.

Spoon into pan and sprinkle with the topping. Bake for 50-60 minutes

Originally posted by Zeryxis.

Something I always enjoy ;3

sorry i dont have the cook time, it's been different depending on how I make it!

Lemon Mushroom Chicken

chicken (any sort works, really - breasts, wings, thighs, legs, whatever you want!)

condensed mushroom soup (whichever kind you like best, I use campbells usually)

lemon juice (few drops or more to taste)

lemon pepper seasoning (to taste)

milk or water or even chicken broth

canned mushroom slices or pieces (if you think the chunks that come in the condensed soup arent enough)

CAN use a fresh lemon instead of juice - squeeze the juice out and grate the peel on top

any kind of pasta you want, rice might work, however it [i]DOES NOT GO WELL WITH MASH POTATOES[/i]

Stovetop -- needs 3-4 pots/pans

boil chicken in water seasoned with lemonpepper and juice

lightly saute your mushrooms and add to the pot with the soup in it, or use the pot to saute and put the soup in after

bring your condensed mushroom soup to warm temp, stir in your liquid (milk, water, or broth) until it's the consistency you want. I usually go for still kinda thick but easy to stir.

add in lemon juice/fresh lemon and seasonings

move 1/4 to 1/3 of the soup to a frying pan, heat up and place your chicken in the pan. cook lightly until the chicken has a nice coating and seems to be done.

have boiled pasta made and waiting at this point. Place pasta on the plate, put chicken atop the pasta or beside, pour mushroom/lemon soup sauce over top, grate lemon over if you're using peel, and enjoy!

(again, sorry about lacking real time measurements, I go by what I prefer personally)

Oven - needs only a couple things

saute mushrooms before stirring them into the soup mix along with liquid (milk/broth/water, lemon flavorings to taste)

put a coating of the soup in the bottom of a baking dish (large enough for the amount of chicken you'll be using)

arrange the chicken spaced equally, pour the soup over (be sure to get as close to fully immersed/coated as possible!)

if you're using a whole/fresh lemon, now's the time to grate peel over top ;3

use foil or a dish cover, put it in the oven to cook. If you didnt have enough to fully immerse the chicken, you'll need to make sure to turn it every so often

it shouldnt brown on top much more than at the edges (remember you wanna keep as much broth as you can!) and stirring isnt bad ;3

just like with stove-making, you'll want the pasta ready once the chicken and sauce/soup are done. Pour it on and eat up!

Originally posted by tumble weed stables.

I made a good supper today. it was simple. Dont know what to call it but here it goes. This is a crock pot or slow cooker recipe.

Ingredients

1 beef roast

Montreal Steak Spice or some other different kind of steak spice you use

Onion (optional)

Method

Make sure beef roast is thawed out properly, and then clean it. Put in crock pot or slow cooker. Fill water half way up roast. put spices on (can add how ever much you wanted in my case i had the roast covered with spice on the top and sprinkled some in the water) roast then add any veggies or onions. Let it cook on low for 4-5 hours. Cook time and temperature all depends on how big your roast is. Make sure you buy or have a cross rib roast not a rump roast, it will not be nice and tender.

Sorry if it wasnt clear i suck at explaining things.

I am going to try and make a Slow Cooker Lemon Pepper Chicken tomorrow if its good i will post it here

Originally posted by Point Pleasant.

Been a while since new posts here, so thought I'd pop by with a couple nice recipes for y'all.

Hard day at work? Need something quick, easy and tasty? And reasonably healthy?

30 minute Salmon Dinner

1 Salmon Filet (or 2 for a couple)--any meaty, oily fish will work

Teriyaki Sauce

Rice (white or wild or brown, your choice)

Fresh Broccoli (or cauliflower or corn or anything that will steam in about 10 minutes).

Pour Teriyaki sauce into shallow dish big enough for fish to lay in one layer.

Plop fish into sauce.

Put pot of water on to boil (2 1/2 cups in a 2-quart saucepan)

Go put on sloppy sit-around clothes and get comfy.

Put 1 cup rice into boiling water and cover

Turn fish over in sauce

Set timer 10 minutes

Clean and prepare veggies

Put fish onto broiler pan covered with foil

When timer goes off, toss veggies in on top of the rice and re-cover. Stick fish under low broiler. If you have electric oven, use 400 degrees (you can preheat while waiting for water to boil).

Set timer another 5 minutes

Take fish out and check it. It should be done, but it will depend on the thickness of the fish and your oven. It may need the second 5 minutes.

Set timer another 5 minutes.

Get plates out of cupboard.

When timer goes off, turn off heat under rice.

Plate up the fish, rice and veggies and enjoy! Best part? Toss the foil and you only have one pot, one dish and your plates to clean up.

Need a Sunday dinner that will impress the in-laws?

Lemon-Garlic-Rosemary "Stained Glass" Chicken

Roasting Chicken

Olive Oil

2 medium lemons

1 bunch rosemary (fresh on stem)

1 head of garlic (that's the big thing with multiple cloves in it)

Preheat oven to 350.

Clean chicken and place into roaster pan.

Make "pockets" under the skin of the chicken over the breast.

Cut lemons in half, then slice 3 or 4 of the nicest, prettiest slices from the middle of each lemon.

Shove lemon slices into pockets. Arrange them nicely.

Slide several sprigs of rosemary into pockets around lemon slices. (stem end first, so leaves don't fly off)

Drizzle a tablespoon or so of olive oil into each pocket.

Squeeze the juice from the leftover lemon pieces into the cavity of the chicken (the big hole in the middle of the chicken).

Chop the stem off the top of the garlic head and drizzle a couple tablespoons of olive oil into it. Place entire head of garlic into chicken cavity.

Put the squeezed lemon halves in next, then anchor everything in place with a few more sprigs of rosemary.

Roast as usual, 45-60 minutes. Watch it...if the skin starts to brown too much before chicken is done, put a loose tent of foil over the breast.

When you remove this chicken from the oven, the skin will be translucent and the lemon and rosemary will look lovely.

Before serving, allow to cool 10-15 minutes, then remove the rosemary and lemon from the cavity and discard.

Get a couple of forks and gently lift the roasted garlic head out of the chicken.

You can mix this lovely, sweet roasted garlic into your mashed potatoes (even instant or from the deli case) or serve it as a spread for crusty Italian bread at table.

Serve with a nice mixed salad and you've got a gourmet Sunday dinner fit for company!

Best part of this one? The chicken is perfumed from the inside with lemon, garlic and rosemary, so chicken salad or cold sandwiches have that lovely flavor.

Plus you spent 15 minutes putting it together and you have time to spend with your company until it's time to plate up and serve.

Hope you guys like these. They're two of my favorites (because I like tasty food and I'm inveterately lazy).