MagiStream

I like to cook. I have some recipes that are pretty awesome. If you have some pretty awesome recipes, you can post those too.

Also, my recipes should be followed with local and organic ingredients whenever possible.

Chicken Enchiladas Of Artery-Clogging Cataclysm

Ingredients

• 1 can of Cream of Mushroom soup
• 1 jar of salsa
• 1 block of cream cheese (leave this out for a while to soften)
• 1/2 cup of Magic Ingredient http://www.chefdrew.com/resource/image/ ... tomato.png (note: this ingredient is key. Don't substitute it)
• 1 1/2 pounds chicken, cooked and cubed (Season it. Season it good.)
• 2 cups Monterey Jack or Pepper Jack cheese, shredded
• 1 green onion, chopped
• 1 (4.5 ounce) can chopped green chiles, undrained
• 8 flour tortillas
• Bitty bit of olive oil

Directions

• Put your chopped onion into a frying pan with some olive oil, cook it on something lowish for a good long time until they're all caramelized.
• Stir together mushroom soup and salsa, pour half of the mixture into a casserole dish looking thing
• Beat cream cheese and Magic Ingredient until smooth. Stir in chicken, half of the cheese, caramelized green onion and chiles.
• Split your fancy new mixture into eight tortillas. Roll the tortillas up and place them seam side down in your baking dish.
• Pour the rest of the soup/salsa mixture over the enchiladas and spread it all over the place.
• Pour the rest of the cheese on top of that
• Bake at 350 degrees for 25 minutes

More later...

Tristan: Ironically both the men in my household are better cooks than the women. I can, if I am reminded to do so, make a simple meal and have it not poison anyone (whether or not it tastes good is up for debate). Dee approaches gourmet status, followed closely by his sister Dorie. They're both Cajuns and can make food out of just about anything (I've even had squirrel gumbo made from squirrels we hunted ourselves). My husband is really good with Southern comfort foods. If you want deviled eggs or potato salad or fried chicken, he's the one to go to (biscuits too!)

My favorites tend to be casseroles because they combine nutritional ingredients and you can make a big batch which will keep easily and freeze for later.

Spaghetti Casserole

Ingredients

1 family size can condensed Cream of Mushroom soup
1 regular can of condensed tomato soup
1 lb sausage or ground meat (or, for extra taste, you can split it into 1/2 lb ground meat and 1/2 lb. sausage)
1 large sweet onion (I use Vidalias, you can use whatever you have on hand), diced
3 cloves of garlic, minced
1 large red pepper, diced
1 large green pepper, diced
1/2 c. sour cream
1 can water (measured from the tomato soup can)
1 tbsp Werstcheshire sauce or soy sauce
1 box (usually a 16 oz package) pasta noodles (I use a type which is ridged because it holds the sauce better)
1 block colby cheese

Directions:

1. Sweat the onions, garlic, and peppers. Do not allow to caramelize. Set aside.
2. Cook ground meat through until no longer pink.
3. Add back vegetables and stir together to heat through.
4. Gradually stir in mushroom and tomato soups (do not dilute).
5. Stir until ingredients are universally distributed. Gradually add in one can of water. Final consistency should be thicker than soup but thinner than gravy. You may add more water or a little milk as needed.
6. Remove some of the liquid and stir in to sour cream a bit at a time. This ensures your sour cream will not curdle and leave chunks. When mixture is smooth, pour back into the pot. Add soy or Worchestershire sauce.
7. Allow to simmer while noodles are boiling. Do not allow the sauce to boil.
8. Prepare noodles according to instructions and drain.
9. Layer approximately half the noodles into the bottom of a 8x12 pan. Do not grease the pan.
10. Add half the sauce back over the noodles. Sprinkle with colby. Repeat until all ingredients have been used (you may have sauce left over; it freezes well and can be used to start the next batch or can be eaten as a spaghetti or noodle sauce)
11. Bake at 350 degrees until cheese is bubbly (about 10-15 minutes) and browning.
12. Remove from oven and allow to set up for five minutes.

Other things you can add to it:

- canned or fresh tomatoes
- fresh mushrooms
- shredded chicken
- sun dried tomatoes

I serve mine with home baked garlic bread and a Caesar salad.

This is the only one I have ready and typed up on my computer, so I will throw it out there. If I can get some more, I will add them later on.

Red Velvet Cake - Homemade!

• Crisco – ½ Cup
• Eggs – 2
• Sugar – 1 ½ Cups
• Cocoa – 2 tsp
• Red Food Color - 2 oz
• Salt – 1 tsp
• Vanilla – 1 tsp
• Flour – 2 ¼ Cups
• Buttermilk – 1 Cup
• Soda – 1 tsp
• Vinegar – 1 tsp
Cream the Crisco, sugar, and eggs.
Add cocoa and food coloring.
Mix all together and then alternately add the salt, buttermilk, vanilla, and flour.
Mix well then add soda and vinegar.
Pour into round cake pans evenly.
Bake at 350 for 20-25 minutes.

Icing

• Flour – ¼ Cup
• Milk – 1 Cup
• Salt – ½ tsp
• Sugar – 1 Cup
• Crisco – 1 Cup
• Vanilla – 1 tsp
• Coconut – 1 Cup (OPTIONAL)
Cook milk, flour, and salt until thick, let cool. Cream Crisco and sugar, add to mixture after cooled.
Add vanilla and coconut. Ice the cake (between the layers as well as outside!)

hmm, I am going to post a few recipes here later, I'll post vegan and non-vegan varieties of dishes, but i just wanted to say before i did any of that, this topic is a GREAT idea.

Oooh! I love to cook, I will certainly stalk this thread!

I have a few.

Disclaimer: I will apologize now for the vagueness of my recipes, a lot of our cooking NEVER depends on exact measures, a lot is to taste, however I will give reference measurments

Foodgasm Worthy Chunky Mashed Potatoes.

Ingredients:
-5-8 Medium sized Yukon Gold Potatoes(depends on how many people you are feeding)
-1/2 Cup of softened Butter(unsalted is best)
-6-8 slices of bacon( did I mention Hickory?)
-Parsley flakes(dried will do)
-Garlic Cloves, or garlic powder(season to taste)
-Heavy Whipping Cream, Half and Half will suffice.

Directions:
-Wash potatoes in cold water and place into a pot. Fill pot full of water so it barely covers the potatoes. Add salt to the water to taste.
-Boil potatoes at a simmer until tender, poke with a fork to test doneness. That will be about 30 minutes.
-While potatoes are boiling, cook your bacon, you can either cook it stove stop, or my personal favorite, in the oven on a cookie sheet lined with foil and a grate at 450 degrees for about 15-20 minutes(less grease).
-If you are using fresh garlic, now would be a good time to peel and chop it. If you use garlic powder, no such preparation is needed.
-When you bacon is cooked and cooled enough to handle chop the bacon into 1/2 to 1inch size pieces. Set aside.
-Now that your bacon and potatoes are cooked, drain your potatoes in a strainer and replace into the pot.
-Add 1/2 cup of butter to your still warm potatoes, begin to mash, mash until butter is well mixed(don't mind the skins, they are supposed to be there).
-Then add your whipping cream, to desired creaminess, I suggest more potato than cream.
-Then add your bacon, and parsley flakes to taste and mix(not mash).
-Then add your garlic, and mix(not mash).

It is now ready to serve! Enjoy!

And another!

Brined Fried Chicken
-This is one of my favorite ways to make chicken, and we make it at least once a week.
-Note: This needs to be made at least 3 or 4 hours in advance to cooking, 24 hours is best.
Ingredients:
-Whole cut-up chicken, or a pack of thighs, legs, whatever suits you.
- Table Salt, or Kosher Salt
- Garlic Powder
- Onion Powder
-Tabasco Sauce(red)
- Cayanne Pepper(powdered)
- Granulated Sugar
-Ground Black Pepper
-All Purpose Flour
- Either of the following, Canola Oil, Shortening

Directions:
Chicken:
-Prepare brine by obtaining a large enough bowl to hold the chicken you are preparing, there must be room for the chicken to be covered by liquid.
-Into the bowl you put the about 1/4-1/3 cup of salt, half that of sugar. Add about 1 1/2 Tbs of garlic powder, onion powder. Cayanne to taste. Add just enough water to fill the bowl half-way, add your Tabasco sauce to taste.
-After your chicken is washed, add it to the brine, if more water is needed, add it until the chicken is mostly covered, but do not over fill your bowl.
-Cover chicken with plastic wrap or foil, and place in fridge for at least 3-4 hours before cooking, 24 hours is the best.

Flour:
-obtain enough flour to cover all of your chicken, place flour into gallon sized plastic bag(s) try not to fill the bags more than half full.
-Add you seasonings. About 1 1/2 Tbs of Salt, 1 1/2 Tbs of Onion and Garlic powder, and 1/2 Tbs Pepper. -Use the same seasoning amounts for each bag for consistant flavor.

Cooking:
- Preheat oven to 200 degrees. Line a cookie sheet with foil. Place in oven.
- Place a large pot on the stove and fill it with enough oil or shortening to cover the chicken half-way, which is about 1 inch deep. Heat oil SLOWLY by setting the burner temp at medium. If you heat the oil too fast you may burn it.
- Remove chicken from the brine and place into flour, no more than 6-7 pieces per bag. Close and seal the bag firmly, then shake, and invert several times to make sure all of the chicken is covered. Allow chicken to sit on the counter to bring to room temperature.
- To test if the oil is ready, take a pinch of chicken flour and put it in the oil, if it fizzes and bubbles, that means the oil is ready, if not... wait longer, unless you like raw chicken.
-If the oil is ready place your chicken carefully in the oil, do not drop it, you will get splattered with hot oil. Oil should NOT cover the chicken entirely. No more than 4-5 pieces at a time. Cook for 15 minutes EACH side, so you will need to flip them once. Place in a preheated oven on a lined cookie sheet when done cooking to keep them warm and to ensure they are fully cooked.

Serve when all chicken is cooked, with your choice of sides.

There you have it, I'm sure you will enjoy the wonderful flavor brined chicken has, you can even makes the potatoes as a side.

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I love you users of Magistream, and so I will share a veeeeeeeeeeery special recipe with you.

As some of you know, I'm a baker- I can't really cook very well (that's Brian) but I bake like nobody's business

SO.

Here is a cookie recipe that was passed down in my family for nearly 200 years- back from the old country of Germany where my family came from Enjoy!

Old Germany Gingersnaps- very easy to make!

3/4 cup vegetable shortening
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses
2 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt


Directions
Preheat the oven to 350 degrees F.

Line cookie sheets with parchment paper or nonstick baking mats. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined. Add the egg and molasses and beat until completely incorporated. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture. Stir until combined. Roll the dough into balls about 1-inch in diameter. Roll the balls in sugar. Place 1 1/2-inch apart on the prepared cookie sheets. Flatten the balls slightly with your fingertips. Bake for 12 minutes. Cool on wire racks.

This makes quite a few cookies, just so you know What I like to do is keep some out, but stick the rest in a ziploc bag and stick it in the freezer. When you thaw them out they'll still be just as chewy and good

dip in milk for maximum yummy-ness

ok.. I LOVE to cook.. so I shall be stalking here... and Pheonix.. LOVE the gingersnaps - i will be making them this weekend

Something Sweet: I love making this - but be warned, it is very rich

White Chocolate Cheesecake

Spoiler

Ingredients:
300 ml Thickened Cream
250 g Cream Cheese, softened at room temperature
90 g Butter, reduced salt, melted
395 g NESTLE Sweetened Condensed Milk
1 tbspn Gelatine
100 g NESTLE Chocolate Melts, Dark, melted
200 g NESTLE Chocolate Melts, White, melted
180 g Chocolate Biscuits, plain, crushed
Baking Paper
1/4 cup Boiling water

Method:
1. Line base of 23cm spring form pan with baking paper.

2. Dissolve gelatine in boiling water by whisking vigorously with a fork. Allow to cool.

3. Combine crushed biscuits and butter in a bowl. Press firmly into base of spring form pan. Refrigerate until set.

4. Beat cream cheese until smooth. Gradually beat in condensed milk, using electric beaters, until mixture is smooth and thick. Beat in white chocolate. Gradually beat in cream. With beaters running pour in gelatine, mixing only until combined.

5. Pour mixture over biscuit base. Spoon over dark chocolate. Quickly and gently swirl through with a knife. Refrigerate for several hours or overnight until set.

6. To remove from spring form pan, run a hot knife around the edges of cheesecake before opening sides of spring form pan. Carefully slide from baking paper onto serving platter.

Oh and something tasty and cheap for dinner:
Country Chicken & Corn Pie

Spoiler

INGREDIENTS
1 tsp oil
500g chick fillets
1 leek, thin slice
1 ½ C corn kernels
1 ½ C chick stock
2tsp cornflour
¼ C cream
1Tbl sp wholegrain mustard
2tsp thyme leaves
2tsp marg/butter or spray oil
2 sheets of pastry (shortcrust)

METHOD
Preheat oven 180 C
Heat oil in lge pan, brown chick, add leek & fry till soft. Stir through corm & stock. Combine cream & cornflour, stir through mustard & thyme. Add to chick mix.
Pour into a shallow 1.5L ovenproof dish lined with pastry & top with pother sheet. Brush top pastry sheet with melted butter/spray oil.
Bake 15-20 mins or till pastry is browned.

And one for the season
Chocolate caramel brownie hearts

Spoiler

Makes
12

Ingredients

* 150g butter, chopped
* 180g dark chocolate, chopped
* 1/2 cup caster sugar
* 2 eggs, lightly beaten
* 1 1/4 cups plain flour
* 2 tbsp cocoa powder
* 220g-block caramello chocolate, frozen, chopped (see tip)
* Cocoa powder, to decorate


Method:

1. Preheat oven to 180°C/160°C fan-forced. Grease a 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, allowing a 2cm overhang a long ends.
2. Place butter and dark chocolate in a medium saucepan over medium heat. Cook, stirring for 3 to 5 minutes or until smooth. Remove from heat. Stir in sugar. Set aside for 5 minutes.
3. Whisk eggs into chocolate mixture until combined. Add sifted flour and cocoa. Whisk to combine. Fold in caramello chocolate. Spread mixture into prepared pan. Bake for 20 minutes or until top is firm to touch.
4. Set aside to cool completely.
5. Using a 5cm heart-shaped cutter, cut brownie shapes. Serve dusted with cocoa powder.

Notes: Tip: Freezing the chocolate makes chopping the chocolate into squares easier and ensures whole chunks of caramel in the brownies.

KEY:
C = Cup
tsp = Teaspoon
Tbl = Tablespoon

Also - if someone has an awesome pumpkin pie recipe - id love to have one, never had it but want to try it

thanks
Mordeth

Gingerbread cake!

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INGREDIENTS

* 16 T (2 sticks) unsalted butter, plus extra for greasing the pan
* 2 1/2 C flour, plus extra for pan
* 2 t baking powder
* 3/4 t baking soda
* 2 t ground ginger <-- the recipe asked for 2 tablespoons, but I goofed and only put in 2 teaspoons.
Either has worked!
* 2 t ground cinnamon
* 1 t allspice
* 1/4 t pepper
* 4 large eggs, room temperature
* 1 1/2 C sugar
* 4 t grated fresh ginger
* 3/4 C dark molasses
* 3/4 C stout beer <-- Guinness Draught

For the glaze:

* 1 3/4 C powdered sugar
* 3 T ginger ale
* 1 t ground ginger

DIRECTIONS

Adjust oven rack to middle position and heat oven to 375. Grease and flour 12-cup nonstick Bundt pan.

Whisk flour, baking powder, baking soda, and salt in a medium bowl.

Melt butter in saucepan over medium heat until bubbling. Stir in ground ginger, cinnamon, allspice, and pepper and cook until fragrant, about 30 seconds. Remove from heat and let cool slightly.

Whisk eggs, sugar, and fresh ginger in a large bowl until light and frothy. Stir in melted butter mixture, molasses, and stout until incorporated. Whisk flour mixture into egg mixture until no lumps remain.

Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles. Bake until toothpick inserted into center comes out clean, about 45 minutes. Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet and let cool completely.

For the glaze: Whisk powdered sugar, ginger ale, and ginger in a bowl until smooth. Pour glaze over cooled cake. Let glaze set 15 minutes. Serve. Cake can be stored at room temperature, coverend in plastic wrap, for 2 days.

Calzone rolls! (I'm to lazy to write down the recipe myself, so I copied it from this site) Yummy!

Spoiler

Ingredients

* 1 2/3 cups warm water (70 to 80 degrees F)
* 2 tablespoons nonfat dry milk powder
* 2 tablespoons sugar
* 2 tablespoons shortening
* 1 1/4 teaspoons salt
* 4 1/2 cups all-purpose flour
* 2 1/4 teaspoons active dry yeast
* 1/2 cup chopped onion
* 1/2 cup sliced fresh mushrooms
* 1/2 cup chopped green pepper
* 1/2 cup chopped sweet red pepper
* 1 tablespoon olive oil
* 1/3 cup pizza sauce
* 1/2 cup diced pepperoni
* 1 cup shredded pizza cheese blend
* 1/4 cup chopped ripe olives
* 2 tablespoons grated Parmesan cheese

Directions

1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes.
3. Roll each portion into a 16-in. x 10-in. rectangle; spread with pizza sauce. Top with onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices (discard end pieces).
4. Place slices cut side down in two greased 9-in. round baking pans. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 18-22 minutes or until golden brown. Serve warm.