Our New Community

[sila-lumenn.livejournal.com]

Welcome, everyone, to our new recipe exchange community. I'm really excited about this community and I hope everyone contributes lots of great recipes. Of course, recipes are only one aspect of the cooking process. So everyone should feel free to use this community as a place to share ideas and information. And, if you have a question, someone here will probably know the answer!

There is a link on the community's main page which should be able to help with things like the conversion of measurements to/from U.S. Standard or Metric, etc.

Recipes will be archived in the memories section in much the same way as would be found in a cookbook to make finding the perfect recipe easy.

I promised someone the first recipe posted here would be easy enough anyone who can boil water would be able to do it. It's not very hobbity, but I can't imagine a hobbit turning it down!

TUNA, MAC AND CHEESE
1 box macaroni and cheese, any variety
1 can tuna, drained
1 cup frozen english peas, thawed
1/2 tsp. garlic powder (or to taste)

Prepare macaroni and cheese according to package directions, adding english peas to the pasta 4-5 minutes before the end of the cooking time. Stir in garlic powder and tuna.

Serve with a green salad and fruit for a quick and easy meal.

Boxed Mixes

[sila-lumenn.livejournal.com]

Well, here's something I never thought about. Some of our international friends don't have access to things like boxed macaroni and cheese mix! So I'm going to post a recipe for basic macaroni and cheese that can be substituted instead of using a boxed mix for the Tuna, Mac and Cheese recipe. I hope you can get canned cheese soup.

MACARONI AND CHEESE
16 oz macaroni
1 can condensed cheese soup
1 cup milk

Cook macaroni according to package directions, drain. Stir in soup and milk. Stir over low heat until well blended and hot through. Makes 6 servings.

Potato Soup That's Absolutely To DIE For!

[cpsings4him.livejournal.com]

I always feel very hobbity when I make/eat this recipe because it contains not only taters, precious, but MUSHROOMS as well. It's great for a make ahead and reheat and I always think it's better the second day! And, it makes a LOT - so you can put it in the fridge and eat on it for days and days - or (this is my favorite part!) you can freeze the leftovers and eat them MUCH later! Here's how I do it.


INGREDIENTS:

- Approximately 5 cups of potatoes (that's about 7ish medium to large potatoes)

- Either peeled, sliced carrots or whole baby carrots - as many (or few) as you like - I normally use about a half a pound

- Celery - remove strings and slice - again, as much as you like - I normally use about 4 stalks

- MUSHROOMS! - Fresh, sliced is best, but canned will do if you are in a pinch - again, quantity is all according to your taste. Normally, I use one whole 'basket' full (about 1 1/2 - 2 cups, I guess), or a couple of the small cans if I'm using canned.

- Onion - either white or yellow (I prefer yellow), medium to large size - chopped coursely.

- Green Onion (sometimes called 'scallions') - chopped (including the greens)

- Milk - Approximately 1 1/2 - 2 cups (depending on how many veggies you end up using) - the 'grade' is up to you - whole, 2%, 1%, skim - which ever you prefer (I normally use skim because that's what I buy)

- Butter or Margerine</> - approximately 1 1/2 sticks (or 3/4 of a cup)

- Flour- Approximately 6 - 8 tablespoons (again, depending upon how many veggies you cook)

- Chicken Broth - one can (about 1 1/2 cups, I think)

- Black Pepper - to taste (I use lots - but couldn't begin to guess exactly how much)

- Garlic Salt - to taste (I like lots!)

First, of course, peel and dice potatoes put in a pot of water to boil.

Add carrots and celery and let cook with potatoes over medium heat until tender.

When potatoes, carrots and celery are tender, use a colander to drain and catch the veggies as you catch and save the broth in a bowl that you place beneath the colander (you'll use the broth later).

In the same pot you used to cook the potatoes, carrots and celery (which are at this point, sitting in the colander!), put the butter or margerine in and place over medium-low heat.

As butter/margerine begins to melt, add chopped onion, chopped green onion and mushrooms to the pot.

Add garlic salt and pepper to taste.

Saute all over medium-low heat until tender, stirring occasionally.(The smell will absolutely drive your tastebuds wild and your family will begin coming into the kitchen to see how much longer it will be til dinner!)

When onions, green onion and mushrooms are tender, sprinkle flour over the mixture and stir and let it cook for just about a half a minute (till it forms a sort of thick 'gravy').

Pour the milk over all and stir. Turn the heat down on the stove just about one notch (to avoid scorching). Let cook until the milk thickens to a gravey. (stir often - it only takes a second to scorch!).

When gravy forms, begin adding the potatoes, carrots and celery back into the pot, slowly, stirring as you go to coat them with the gravy.

When all of the potatoes, carrots and celery are back in the pot, pour the chicken broth in with them and stir. This should thin the gravy mixture.

Next, add the veggie broth back to the pot and stir.

At this point, you should have a rather thin white soup broth in the pot. Test taste and see if you need to add more pepper or garlic salt.

Cover the pot, turn heat down low and let simmer for about 20 minutes to thicken back up a bit, stirring often.

Your soup is done! And not a second too soon as the smell is so heavenly as to drive you to the brink of insanity if you don't get some of it soon! ;-)

I usually serve with either cheeze toast wedges or garlic-cheese biscuits (I will gladly give out that recipe to anyone who wants it), as well as a bowl of grated cheeze on the table for anyone who wants to add it.

My favorite thing about his recipe is, you can be really creative with it. You can make it as simple as you want (I have made it with only the potatoes and onions before and it's still really good!), or as elaborate (try adding your favorite veggie if it's not already in the recipe!).

Just remember to think of hobbitses as you eat it! It's even better that way!

Blessings, all!
cp

Potato Soup That's Absolutely To DIE For!

[cpsings4him.livejournal.com]

I always feel very hobbity when I make/eat this recipe because it contains not only taters, precious, but MUSHROOMS as well. It's great for a make ahead and reheat and I always think it's better the second day! And, it makes a LOT - so you can put it in the fridge and eat on it for days and days - or (this is my favorite part!) you can freeze the leftovers and eat them MUCH later! Here's how I do it.


INGREDIENTS:

- Approximately 5 cups of potatoes (that's about 7ish medium to large potatoes)

- Either peeled, sliced carrots or whole baby carrots - as many (or few) as you like - I normally use about a half a pound

- Celery - remove strings and slice - again, as much as you like - I normally use about 4 stalks

- MUSHROOMS! - Fresh, sliced is best, but canned will do if you are in a pinch - again, quantity is all according to your taste. Normally, I use one whole 'basket' full (about 1 1/2 - 2 cups, I guess), or a couple of the small cans if I'm using canned.

- Onion - either white or yellow (I prefer yellow), medium to large size - chopped coursely.

- Green Onion (sometimes called 'scallions') - chopped (including the greens)

- Milk - Approximately 1 1/2 - 2 cups (depending on how many veggies you end up using) - the 'grade' is up to you - whole, 2%, 1%, skim - which ever you prefer (I normally use skim because that's what I buy)

- Butter or Margerine</> - approximately 1 1/2 sticks (or 3/4 of a cup)

- Flour- Approximately 6 - 8 tablespoons (again, depending upon how many veggies you cook)

- Chicken Broth - one can (about 1 1/2 cups, I think)

- Black Pepper - to taste (I use lots - but couldn't begin to guess exactly how much)

- Garlic Salt - to taste (I like lots!)

First, of course, peel and dice potatoes put in a pot of water to boil.

Add carrots and celery and let cook with potatoes over medium heat until tender.

When potatoes, carrots and celery are tender, use a colander to drain and catch the veggies as you catch and save the broth in a bowl that you place beneath the colander (you'll use the broth later).

In the same pot you used to cook the potatoes, carrots and celery (which are at this point, sitting in the colander!), put the butter or margerine in and place over medium-low heat.

As butter/margerine begins to melt, add chopped onion, chopped green onion and mushrooms to the pot.

Add garlic salt and pepper to taste.

Saute all over medium-low heat until tender, stirring occasionally.(The smell will absolutely drive your tastebuds wild and your family will begin coming into the kitchen to see how much longer it will be til dinner!)

When onions, green onion and mushrooms are tender, sprinkle flour over the mixture and stir and let it cook for just about a half a minute (till it forms a sort of thick 'gravy').

Pour the milk over all and stir. Turn the heat down on the stove just about one notch (to avoid scorching). Let cook until the milk thickens to a gravey. (stir often - it only takes a second to scorch!).

When gravy forms, begin adding the potatoes, carrots and celery back into the pot, slowly, stirring as you go to coat them with the gravy.

When all of the potatoes, carrots and celery are back in the pot, pour the chicken broth in with them and stir. This should thin the gravy mixture.

Next, add the veggie broth back to the pot and stir.

At this point, you should have a rather thin white soup broth in the pot. Test taste and see if you need to add more pepper or garlic salt.

Cover the pot, turn heat down low and let simmer for about 20 minutes to thicken back up a bit, stirring often.

Your soup is done! And not a second too soon as the smell is so heavenly as to drive you to the brink of insanity if you don't get some of it soon! ;-)

I usually serve with either cheeze toast wedges or garlic-cheese biscuits (I will gladly give out that recipe to anyone who wants it), as well as a bowl of grated cheeze on the table for anyone who wants to add it.

My favorite thing about his recipe is, you can be really creative with it. You can make it as simple as you want (I have made it with only the potatoes and onions before and it's still really good!), or as elaborate (try adding your favorite veggie if it's not already in the recipe!).

Just remember to think of hobbitses as you eat it! It's even better that way!

Blessings, all!
cp

MUSHROOMS!

[melilot-hill.livejournal.com]

Here's a nice recipe which contains mushrooms. It doesn't have a name (yet) (I'm going to give away a family recipe :-)
I think this is something hobbit could/would eat:
And it is easy to make

You need:
1 onion, chopped
a couple of tomatoes (a would say one each), in parts
mushrooms (in halfs or quarters, depending on the size)
   (brush them clean; don't use water to clean them, because they absorb it and become spongy)
seasoning (pepper and salt)

Heat some butter in a pan; add chopped onion. when onion is a bit brown add the mushrooms. when the mushrooms are brown too, you can add the tomato parts.(if you don't want the mixture to be very moist, remove the soft parts) and the seasoning. when the tomatoes are warmed up, the dish is ready.

You can eat it with (mashed) potatoes or macaroni (the latter is not very hobbity, though)

My apologies if anything looks strange in this recipe. I haven't much practice in translating recipes and I have a very bad dictionary (going to buy a new one soon)

MUSHROOMS!

[melilot-hill.livejournal.com]

Here's a nice recipe which contains mushrooms. It doesn't have a name (yet) (I'm going to give away a family recipe :-)
I think this is something hobbit could/would eat:
And it is easy to make

You need:
1 onion, chopped
a couple of tomatoes (a would say one each), in parts
mushrooms (in halfs or quarters, depending on the size)
   (brush them clean; don't use water to clean them, because they absorb it and become spongy)
seasoning (pepper and salt)

Heat some butter in a pan; add chopped onion. when onion is a bit brown add the mushrooms. when the mushrooms are brown too, you can add the tomato parts.(if you don't want the mixture to be very moist, remove the soft parts) and the seasoning. when the tomatoes are warmed up, the dish is ready.

You can eat it with (mashed) potatoes or macaroni (the latter is not very hobbity, though)

My apologies if anything looks strange in this recipe. I haven't much practice in translating recipes and I have a very bad dictionary (going to buy a new one soon)

Hi everybody!

[aryador.livejournal.com]

A new member, I'm looking forward to sharing these great recipies with all of you. Err....not the best cook, but I'll try my best. Here's something that even I can make.


Smaug's Gems

1)1 cup of Vanilla wafer crumbs
2)1 cup of confectioners' sugar
3)1 cup of chopped nuts
4)1 tablespoon of cocoa
5)2 tablespoons of light corn syrup
6)1/4 cup of whiskey

Combine 1 cup of vanilla wafer crumbs, 1 cup of confectioners' sugar, 1 cup of chopped nuts, and 1 tablespoon of cocoa in a bowl. Add 2 tablespoons of light corn syrup and 1/4 cup of whiskey. Mix well and shape into 1-inch balls. Roll in confectioners' sugar and place in an air-tight container. Store in the refrigerator. 15-20 minutes should be good, but experiment with what tastes better (some people like it to be more runny, or not completely set.)

I can just see Bilbo learning this sort of recipie from the Dwarfs as a quick snack on the road. Of course, the 'whiskey' would probably be replaced with 'Dwarvish Mead'.

It's really not that much whiskey, though it may look like it. Still, if you're not sure, I guess you could use a replacement of sorts.

Hi everybody!

[aryador.livejournal.com]

A new member, I'm looking forward to sharing these great recipies with all of you. Err....not the best cook, but I'll try my best. Here's something that even I can make.


Smaug's Gems

1)1 cup of Vanilla wafer crumbs
2)1 cup of confectioners' sugar
3)1 cup of chopped nuts
4)1 tablespoon of cocoa
5)2 tablespoons of light corn syrup
6)1/4 cup of whiskey

Combine 1 cup of vanilla wafer crumbs, 1 cup of confectioners' sugar, 1 cup of chopped nuts, and 1 tablespoon of cocoa in a bowl. Add 2 tablespoons of light corn syrup and 1/4 cup of whiskey. Mix well and shape into 1-inch balls. Roll in confectioners' sugar and place in an air-tight container. Store in the refrigerator. 15-20 minutes should be good, but experiment with what tastes better (some people like it to be more runny, or not completely set.)

I can just see Bilbo learning this sort of recipie from the Dwarfs as a quick snack on the road. Of course, the 'whiskey' would probably be replaced with 'Dwarvish Mead'.

It's really not that much whiskey, though it may look like it. Still, if you're not sure, I guess you could use a replacement of sorts.