The Recipe Thread (NON-CANNABIS RECIPES)

[Ler]

I love this thread..... I'll see if I can find anything to post.

[Vicki]

I'm trying to post recipes that are not extremely difficult to make, or have a person in the kitchen for a long time. I don't like to be in the kitchen all day myself, so I like to keep things fairly easy.

I haven't decided if I'm going to make a peach crumble dessert later this week, or if I'll make a cinnamon crumb cake. When I decide, I'll post the recipe.

[Vicki]

I made this for dinner yesterday.

Shepherd's Pie

1 small onion
1 1/2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups mixed vegetables or niblet corn, prepared
Salt and freshly ground black pepper
8 to 10 medium red new potatoes
1 1/2 cups milk
12 tablespoons butter
1/2 cup sour cream
2 cups instant biscuit mix

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.

[Firefox]

Well I'm 19 and live in a dorm and the closest thing I get to cooking is Ramen, but I think this thread is really cool and it makes me very hungry. Even without munchie inducing influences haha

[Zaireeka]

Originally Posted by Firefox

Well I'm 19 and live in a dorm and the closest thing I get to cooking is Ramen, but I think this thread is really cool and it makes me very hungry. Even without munchie inducing influences haha

Agreed, right now I envy all those college kids with apartments their parents are paying for. Stupid dorms.....

[Firefox]

Originally Posted by Zaireeka

Agreed, right now I envy all those college kids with apartments their parents are paying for. Stupid dorms.....

Yeah, for sure. Actually it's suite style residence, so there is a kitchen it's just...buried in pizza boxes and alcohol bottles. And dried peanut butter. And bags of trash. Everyone used the kitchen for like the first two weeks so it got dirty and now we just avoid it. Where are you going to school?

[psych0chik]

I'm a recovering chef, I will add to this when I have my recipe book and box in front of me !!

[Vicki]

Peach Crumble

2 cups thawed frozen peaches
1/3 cup all-purpose flour
1/3 cup rolled oats
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans


Preheat oven to 400 degrees F.
Arrange peaches in the bottom of a shallow baking dish; set aside.

In a small bowl, combine flour, oats, oil, brown sugar, and cinnamon. Stir with a fork until mixture is crumbly, adding more oil if necessary. Fold in nuts. Sprinkle topping over peaches and bake 15 minutes, until golden brown.

[1tokeovertheline]

I like the Peach Crumble and the Shepard's Pie. I don't know if it is the same recipe that 1/2Toke uses or not.


It would have been a lot easier to just click the "Thank You" button.

[Vicki]

Easy Cheesy Mashed Potatoes

2 lb. Yukon gold potatoes (about 5 medium), unpeeled, cubed
1/4 cup milk
2 oz. VELVEETA Pasteurized Prepared Cheese Product, cut up
1 green onion, thinly sliced


PLACE potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until potatoes are tender. Drain potatoes; return to saucepan.

MASH potatoes until light and fluffy, gradually adding milk alternately with the VELVEETA. SPRINKLE with the onions.

**Jazz it up more by adding crumbled bacon.