you guys should also provide your weight



for me, i like the typcial paniertes schnitzel with pommes and salad. [ger]

French toast


/thread

Chicken Pepperoni

1 lb. boneless, skinless chicken breast
1/3 stick butter
5 slices pepperoni (for each breast)
3+ slices Monterey Jack cheese

Run chicken under cold water and pat dry with paper towels.
Lay out flat on a sheet of wax paper.

In a baking square pan or casserole dish, melt 1/3 stick of butter. Take out. Put 3 slices of pepperoni and 3 slices of Monterey Jack cheese in the middle of chicken. Roll chicken up.

Put 2 slices of pepperoni on top. Stick toothpicks to hold together.

Bake at 350°F for 45 minutes to 1 hour.

When done, put a couple more slices of cheese on top. Can use Mozzarella cheese or other cheese. Shredded cheese may be used instead of slices - just sprinkle on as much as you like.

Makes 4 servings.

And yes, where is the sub-forum to share recipes at? If Rugby (rarely discussed) got merged with the Football sub-forum (should have never happened), then cooking deserve a place. It would get way more posts than Rugby. That's for sure.

Dairy Queen ice cream cake recipe

1 Gallon chocolate ice cream
1 Gallon vanilla ice cream
1 16 oz package of OREO cookies
1/2 Cup of chocolate sauce
1 Jar of hot fudge

Prep For Cookie Crumb
Remove the cream filling and Crush OREO cookies into small pieces. In a mixing bowl, slowly mix in small amounts of liquid chocolate sauce (hershey's syrup will work) with crushed OREO's until the cookie crumbs are evenly coated.

Making The Ice Cream Cake
Let the ice cream sit on the counter long enough to become spreadable. Watch this closely, to long and it won't re-freeze correctly. Spread an inch thick amount of vanilla ice cream around the inside rim of the cake ring. Then fill the middle up half way with chocolate ice cream. Spread 1/2 inch thick layer of OREO cookie crumb in the middle. Use a knife to dip into the fudge and then hover over the middle of the ice cream cake. Cover the cookie crumb with about 1/2 inch thick layer of fudge. Fill the rest of the middle with chocolate ice cream up to almost the top. Cover the top with more vanilla ice cream. Stick back in the freezer for at least 6 hours.

Ugh you made me excited, before I even opened this I thought you were gonna say it got approved.

Nonetheless, I'll add a recipe! Quite simple, but delicious

Ricotta free Baked Ziti (because i hate ricotta cheese, plus this is better)
Ingredients:

One box of ziti pasta
8 oz mozzerella cheese (or an italian blend of mozzerella/asiago/etc)
8 oz shredded (not grated) parmesean cheese
24 oz pasta sauce (I like to use a garlic & herb type)
4 Hot italian sausage links


Directions:
1. Boil your ziti pasta al-dente (leave it a bit firm as it will soften more once it bakes)
2. Cook hot italian sausage in pan. Chop it until its fully cooked and finely crumbled.
3. In a large bowl mix the ziti noodles, most of your sauce, the sausage, and all of the mozzerella together.
3. Take a 13x9 glass pan and pour the large bowl's contents into it.
4. Layer that with the remaining sauce
5. Finally, add your 8 oz of parmesean cheese to the top so it is fully covered and caped.
6. Cook on 375 for 30 minutes while covered with aluminum foil.
7. Remove foil, and broil for an additional 5 minutes or until the cheese on top gets golden brown and bubbles.

Let sit for a bit so that you dont ignite your mouth on fire.

Enjoy!

It's actually a very very simple recipe and takes about 10 minutes to set up (do it while the oven preheats) and watch a tv show while it cooks for half an hour!

then, om nom nom!

Ingredients

• 1 1/2 cups chopped onions
  
• 1/2 cup chopped red bell peppers
  
• 7 tablespoons unsalted butter, divided
  
• 1 teaspoon minced garlic
  
• 1 pound white button mushrooms, ends trimmed, sliced
  
• 1 1/2 teaspoons of black and red pepper (mixed)
  
• 1/2 teaspoon freshly chopped thyme leaves
  
• 1/4 cup all-purpose flour
  
• 1/4 cup dry white wine
  
• 2 cups chicken stock or low-sodium canned chicken broth
  
• 1 3/4 cups heavy cream
  
• 12 ounces wide egg noodles
  
• 1 pound cubed or bite-size shredded roast turkey
  
• 1 tablespoon freshly chopped parsley leaves
  
• 1 1/2 teaspoons salt
  
• 3/4 teaspoon freshly ground black pepper
  
• 1/3 cup freshly grated Parmesan
  
• 3 Ounces crushed potato chips

Directions

Saute the onions and bell peppers in 6 tablespoons butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Black/Red pepper, and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Preheat the oven to 375 degrees F.

Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside.

Butter a 9 by 13-inch casserole or baking dish with the remaining tablespoon of butter and set aside.

When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with the potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.

nice, definitely need to track this thread

maybe I'll post my super awesome secret recipe for delicious garlic asparagus

vegetable soup (with beef)

1x 32 oz carton of beef broth or stock (whichever you prefer for taste)
1x 2 lb bag of frozen mixed vegetables
1x can of stewed diced tomatoes
1 lb of your choice of ground beef (you can use more depending on your love for beef)
1x white onion
salt and pepper (or seasoning of your choice)

I use NO water for this method.
1. Make thin slices of the onions and brown that with the ground beef.
2. While that is browning up, get a pot and dump your mixed vegetables in along with the broth and tomatoes and let them simmer for a bit.
3. Once the ground beef/onions are browned, stick them in the pot along with the cooking vegetables.
4. Put your seasoning of choice in the pot.
5. Let that simmer for about 15-20 minutes.
6. Once its nice and hot, it's ready to eat!!

Just a quick method of how I do it, it can be done many other ways

This post was edited by Kofaze on Dec 3 2010 10:29am

Tater Tot Casserole

Ingredients:

2 bags (preferably large) of frozen tater tots.
About 3 lbs of ground beef of choice
1x can of cream of celery
1x can of cream of broccoli
1x can full of milk

1. Grab a baking dish of choice depending on how many you are planning to feed.
2. Manually place the tater tots on the dish to where it fills up the bottom layer of the dish.
3. Then place a small layer of ground beef on top.
4. Repeat steps 2-3 until you have 2-3 layers of tater tots (of your choice) and 1-2 layers of ground beef.
5. Get a small bowl to put the cream of celery and broccoli in.
6. Fill up the can of the creams you emptied with milk (for texture) and mix for a minute or two.
7. Pour on top of mixture on the dish (make sure it covers all of the dish)
8. Set your oven to 350 degrees.
9. Place casserole in the oven for about 20-30 minutes.
10. Let it sit for 5 minutes once its finished cooking.
11. You are ready to eat!!

I love this thread.