The (un)official MacRumors Recipe thread

[Scepticalscribe]

Simple Beef Stroganoff- Will report back:

Simple Beef Stroganoff

This easy beef stroganoff recipe with ground beef is made rich and creamy with sour cream and mushroom soup and ready to serve in under 30 minutes.

www.allrecipes.com

That is a blast from the past; I look forward to reading about how it turned out.

 

[Huntn]

That is a blast from the past; I look forward to reading about how it turned out.

Delicious! And easy to make. I updated the post with the recipe so not dependent on the link.

 

[Huntn]

Chicken Salad with a Flair!

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Chicken Salad with Fruit
1982 Southern Living Annual Recipes, page 171.
Yields 8-10 servings (more like 4-6 servings, but it is delicious and easy to make.)
Credited to: Mrs Kenneth Olson, Dunnellon, Florida

Ingredients

• 4 Cups of Chopped or shredded boiled chicken (I prefer thighs, shred it with a fork)
• 2 Cups of thinly sliced celery
• 1-2 Tbs of minced onions (I use scallions)
• 3/4 Cup of Mayonnaise
• 1/4 Cup of Whipping Cream
• 1 Tbs Lemon Juice
• 1/2 Tsp salt
• White. pepper to taste (a couple of shakes for me)
• 1/4-1/2 Cup of Slivered Almonds, toasted. (I don’t toast them, jus buy them already sliced.)
• 2-3 cups of Cantaloupe Balls (I just go with slices)
• Seedless Green grapes (nice but optional imo)
• Lettuce Leaves (optional)

Instructions

• Combine Chicken and Celery in a bowl, mix up.
• Combine next 6 ingredients in a separate bowl, stir well.
• Add to chicken mixture and toss well.
• Chill
• Serve salad on Lettuce Leaves
• Sprinkle with toasted almonds.
• Garnish with melon balls and grapes.
• Enjoy!

 

[Huntn]

Classic No Bake Chocolate Cookies

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Classic No-Bake Cookies

These Classic No-Bake Cookies are loaded with peanut butter, oats, and cocoa powder, and perfect for an easy dessert or treat!

www.livewellbakeoften.com

I could not find the family recipe, but this seems to match it.
Fast and easy to make.

Ingredients

• 1/2 cup (115 grams) butter (sliced into pieces)
• 2 cups (400 grams) granulated sugar
• 1/2 cup (120 ml) milk
• 1/4 cup (20 grams) unsweetened cocoa powder
• 1/2 cup (125 grams) creamy peanut butter
• 1 teaspoon pure vanilla extract
• 3 cups (300 grams) quick-cooking oats

Instructions

• Gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside. ( I only needed one sheet, maybe my cookies are larger.)
• Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
• Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
• Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 1.5 tablespoon cookie scoop). Allow to cool for 20 to 30 minutes, serve, and enjoy!

 

[Huntn]

Classic No Bake Chocolate Cookies

View attachment 2251568 ​

Classic No-Bake Cookies

These Classic No-Bake Cookies are loaded with peanut butter, oats, and cocoa powder, and perfect for an easy dessert or treat!

www.livewellbakeoften.com

I could not find the family recipe, but this seems to match it.
Fast and easy to make.

Ingredients

• 1/2 cup (115 grams) butter (sliced into pieces)
• 2 cups (400 grams) granulated sugar
• 1/2 cup (120 ml) milk
• 1/4 cup (20 grams) unsweetened cocoa powder
• 1/2 cup (125 grams) creamy peanut butter
• 1 teaspoon pure vanilla extract
• 3 cups (300 grams) quick-cooking oats

Instructions

• Gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside. ( I only needed one sheet, maybe my cookies are larger.)
• Combine the butter, sugar, milk, and unsweetened cocoa powder in a large saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
• Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
• Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 1.5 tablespoon cookie scoop). Allow to cool for 20 to 30 minutes, serve, and enjoy!

I was looking at this recipe today and recognized, hands down the superiority of English measeurment when it comes to cooking,

 

[Huntn]

Do you have a good stew recipe?

View attachment 804800​

Basic Beef Stew

• 1 package of stew meat (cubed).
• 1 large onion.
• 3 large, or 7-8 small potatoes (An excellent possibly better substitute: turnips)
• 1 package of frozen corn (not on the cob).
• 1 package of frozen carrots.
• 3 cans of beef broth.
• White flour
• Vegetable oil (I used olive oil)

Peel, slice and dice the onion. Wash and cut up the potatoes.

Pour some flour in a bowl, then dump in the cubed beef and mix to coat each piece of beef. Brown this beef in a skillet with oil. You can be liberal with the flour because this will add body to the stew liquid.

Dump all of the ingredients in a pot or a slow cooker. I prefer the latter, preparing it in the morning, and setting it to 6-8 hours and let it go for a tasty stew. If you cook it in a pot on low-med heat, you have to keep an eye on the liquid level and I assume this would be for a couple of hours.

Usually, I add some sprinkles of hot sauce to a bowl of the final product to excite it a little.

Next time, I’m going to try this recipe which includes, red wine, red wine vinegar, and bay leaves: https://cooking.nytimes.com/recipes/4735-old-fashioned-beef-stew

News flash- I had actually forgotten, but we used to make this with turnips instead of potatoes, made some yesterday with turnips and green beans and the difference in taste is subtle but, the turnips actually absorb the flavor of the stew, while the potatoes don’t And imo, it tastes better. 🥳

 

[Huntn]

Crusty Beef Casserole (Southern Living 1982 Annual Edition)

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This is delicious and easy to make.
Notes:

• This is good as is, but in a 12x8x2“ pan, you could double the meat (requiring an increase in other Ingredients-tomato sauce, chili powder, garlic) for a thicker casserole.
• I go lighter on the chili power, say half, but I found the 2 Tbs called for in the recipe to be edible. To test your own boundaries, the first time making this, I go with 1 Tbs. Note, I used ground turkey so maybe for beef?

Ingredients

• 1 Lb of Ground Beef (I prefer chicken or turkey).
• 1/4 Cup Onion minced.
• 1 clove Garlic minced (Can be doubled, personal preference.)
• 2- 8oz cans Tomato Sauce.
• 2 TBS- Chili Power (some go lighter on the chili powder).
• 1 Cup shredded Cheddar Cheese.
• 1- 16oz can Pinto Beans (undrained).
• 1- 6oz package Cornbread Mix. (get ingredients for cornbread mix, likely egg, milk).

Instructions

• Cook ground beef, onion, garlic in skillet, until beef is brown crumbly. Drain pan drippings.
• Mix in Tomato Sauce and Chili Powder.
• Spoon meat mixture into lightly greased 12”x8”x2” pan.
• Top with Cheese.
• Spoon Beans over cheese.
• Mix cornbread according to the package directions and spread on top.
• Bake @400F for 25 min or until cornbread is golden

 

[Huntn]

• 12Mar24-finished page 3 of the directory. Added to post 1 Recipe Directory- Scone Recipe, Bertolli Shrimp Scampi, Jambalaya, Southwestern Soup, Szechuan Beans, Thai Basil Chicken, Beef Stew, Grilled Fish Filets-

 

[Huntn]

Lasagna Soup

Easy Lasagna Soup Recipe (+VIDEO) - The Girl Who Ate Everything

This easy Lasagna Soup recipe is one of my favorite soups! Imagine a soup with beef, garlic, onion, and tomato sauce with lasagna noodles!

www.the-girl-who-ate-everything.com

-Very good, easy to make. I used ground turkey and chicken broth. I boiled the Lasanga noodles seperately, then added them to the soup.

​

Ingredients

• 1 pound lean ground beef, (Italian sausage can be used, or substitute chicken and chicken broth for the beef and beef broth.)
• 1 cup diced onion
• 3 garlic cloves, minced
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1/4 cup tomato paste
• 4 cups (32 ounces) low sodium beef broth (chicken broth can be substituted)
• 2 teaspoons Italian seasoning
• 6 uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)

CHEESE TOPPING:​

• 8 ounces 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt

INSTRUCTIONS

• In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.
• Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.
• For the Cheese Topping: In a small bowl, mixture together the ricotta, Parmesan, and salt.
• To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired. To eat, stir in cheese mixtures and enjoy! Store leftovers in an airtight container in the fridge.

NOTES​

You can use any small shaped pasta in place of the lasagna noodles just use about 2 1/2 cups. The lasagna noodles really give it that authentic texture.
Also, if you are making ahead of time it would be a good idea to boil the lasagna noodles separately and then add them before eating. The lasagna noodles really soak up the liquid if they sit in the soup for a while. You can add some beef broth if you need to thin it out.

 

[Scepticalscribe]

Lasagna Soup

Easy Lasagna Soup Recipe (+VIDEO) - The Girl Who Ate Everything

This easy Lasagna Soup recipe is one of my favorite soups! Imagine a soup with beef, garlic, onion, and tomato sauce with lasagna noodles!

www.the-girl-who-ate-everything.com

-Very good, easy to make. I used ground turkey and chicken broth.

View attachment 2362371 ​

Ingredients

• 1 pound lean ground beef, (Italian sausage can be used, or substitute chicken and chicken broth for the beef and beef broth.)
• 1 cup diced onion
• 3 garlic cloves, minced
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1/4 cup tomato paste
• 4 cups (32 ounces) low sodium beef broth (chicken broth can be substituted)
• 2 teaspoons Italian seasoning
• 6 uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)

CHEESE TOPPING:​

• 8 ounces 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt

INSTRUCTIONS

• In a large Dutch oven or saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.
• Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring mixture to a boil and stir in lasagna pieces. Reduce heat slightly and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.
• For the Cheese Topping: In a small bowl, mixture together the ricotta, Parmesan, and salt.
• To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired. To eat, stir in cheese mixtures and enjoy! Store leftovers in an airtight container in the fridge.

NOTES​

You can use any small shaped pasta in place of the lasagna noodles just use about 2 1/2 cups. The lasagna noodles really give it that authentic texture.
Also, if you are making ahead of time it would be a good idea to boil the lasagna noodles separately and then add them before eating. The lasagna noodles really soak up the liquid if they sit in the soup for a while. You can add some beef broth if you need to thin it out.

That sounds delicious.

I would imagine that there must be a good vegetarian equivalent; some of the Italian pasta and bean soup recipes might fall into such a category.

 

[Huntn]

Grilled Marinated Swordfish

Grilled Marinated Swordfish

A flavorful swordfish marinade made with garlic, olive oil, white wine, lemon, and soy enhances the flavor of the fish when it's cooked on the grill.

www.allrecipes.com

not my image​

• 4 Swordfish steaks

Marinate Ingredients

• ⅓ cup white wine
• ¼ cup lemon juice
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 4 cloves garlic
• 1 tablespoon poultry seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions​

1. To make the marinade: Mix wine, lemon juice, soy sauce, olive oil, garlic, poultry seasoning, salt, and pepper in a glass baking dish until combined.
2. Lay swordfish steaks in marinade; turn to coat. Refrigerate for 1 hour, turning frequently.
3. Preheat an outdoor grill for high heat and lightly oil the grate.
4. Cook swordfish steaks on the preheated grill until cooked through and the fish flakes easily with a fork, 5 to 6 minutes per side; discard marinade. An instant-read thermometer inserted into the center of each steak should read at least 145 degrees F (63 degrees C).

• ⅛ teaspoon pepper

 

[AlaskaMoose]

Here is my moms recipe for meatloaf.

Yields: 4-5 servings

Total time: 1 hour and 15 minutes. (Prep: 15 minutes; cook: 1 hour)

****still cooking. Will have final picture soon*****

Ingredients:

1. 2 Pounds of ground beef
2. 1/2 cup of Italian style breadcrumbs
3. 2 eggs
4. Garlic salt (as much or as little as you want)

Directions:

1. Preheat oven to 350 degrees Fahrenheit
2. Mix (by hand) the beef and egg together in a large bowl.
3. Slowly add the breadcrumbs while mixing, you're done when the mean sticks together.
4. Add the garlic salt and mix it in.
5. Place the mixture in a baking dish and form it into a loaf.

6. Cook it for 1 hour.
7. Slice an serve.

Doesn't look that good, but it is!

Sounds delicious. My wife uses similar ingredients as the ones you posted, cuts down on salt, omits the bread crumbs, and adds the following (mixed with the ground beef):

-Low salt grated parmesan cheese (there is a low-salt Kirkland brand at Costco)
-RITZ Original crackers (crumbed with your hands). Used as a bread substitute
-Some Mrs Dash seasoning (does not contain salt)

 

[AlaskaMoose]

Campsite Receipe If camping with your children, if you have any, they will love this recipe.

1. You can use beef, pork, or your favorite sausage. However, if using beef, pork, or sausage, it is crucial the it be cooked first. Polish sausage (kielbasa), is usually sold in precooked form. Still, make sure that it is precooked when preparing this recipe.

INGREDIENTS

• Celery bunch, chopped (an entire medium to large-size bunch)
• Onion chopped (yellow, red, but no sweet)
• Medium size potatoes, peeled and cubed (enough for about 4-6 servings or portions)
• Salt
• Mrs Dash
• Olive oil, unless you have to sauté sausage, beef, pork, etc. at high heat
• Black olives, cut in 3rd’s
• Apple cider vinegar
• Any other spices you may like

2 To avoid the strong smell created when preparing this dish, it is a good idea to prepare it outdoors, or at least to fry it with the kitchen exhaust fan at high speed. If you have to sauté any non-precooked beef, pork, and so on, use avocado oil, or a light olive oil thats designed for sautéing. You can use canola oil, but most of these canola blends derive from GMO corn. However, I am careful to not overheat the oil and still use olive oil since the veggies and sausage contain water. All I do is to not "sear" the sausage and veggies, just to cook them briskly, but not hot enough to overheat the oil.

3. Don’t add salt unless the veggies/sausage mixture needs salt. And keep in mind that the potatoes will need a little salt. Just avoid making it too salty, and be aware that it is the vinegar, spices, and oil that imparts a good flavor. Add salt as needed at the end, when the dish is served.

PREPARATION: Assuming that the beef, or sausage, etc. is precooked, start by boiling the cubed potatoes. These should be done and ready to serve by the time the veggies (above) are done. In a frying pan, start sautéing the sausage (or beef), add the celery first, onion second, olives, Mrs Dash, and any other spices you like.

Fry fast and uncovered until you believe the veggies are just a tiny bit crunchy, but not overcooked. Then pour-in 3-5 tablespoons of vinegar into the pan, and let it fry a few more seconds (add a little more olive oil, too). Put portions of the boiled and hot potatoes in bowls or plates, and then scoop or spoon portions of the fried veggies-including some of the juices/oil-from the frying pan, over the potatoes. This is the completed dish.

 

[Huntn]

Dinner for one: Easy Pasta with Olive Oil & Garlic

15-Minute Pasta with Olive Oil and Garlic

This is the easiest dinner when you need something quick! Pasta with olive oil and garlic is a classic Italian recipe that only takes 15 minutes to make.

www.girlgonegourmet.com

For multiple people just multiply ingredients. 😁

Ingredients​

• 2 ounces spaghetti
• 1 tablespoon olive oil
• 1 garlic clove, chopped
• 1 tablespoon chopped fresh parsley
• 2 tablespoons grated Parmesan cheese (fresh is better than the kind that comes in a bottle.)
• ground black pepper

Directions

• Boil spaghetti as per directions.
• Heat olive oil in a skillet over medium heat.
• Cook the garlic in the oil until it’s lightly golden and softened. It doesn’t take long, so keep an eye on it and lower the heat if it’s browning too fast.
• Reserve a tablespoon of the starchy pasta water before you drain the pasta.
• Add the cooked spaghetti and the tablespoon of starchy pasta water to the skillet and toss it with the garlic oil.
• Add the chopped parsley and Parmesan cheese, toss it all again, and serve!

 

[Scepticalscribe]

Dinner for one: Easy Pasta with Olive Oil & Garlic

15-Minute Pasta with Olive Oil and Garlic

This is the easiest dinner when you need something quick! Pasta with olive oil and garlic is a classic Italian recipe that only takes 15 minutes to make.

www.girlgonegourmet.com

For multiple people just multiply ingredients. 😁

Ingredients​

• 2 ounces spaghetti
• 1 tablespoon olive oil
• 1 garlic clove, chopped
• 1 tablespoon chopped fresh parsley
• 2 tablespoons grated Parmesan cheese (fresh is better than the kind that comes in a bottle.)
• ground black pepper

Directions

• Boil spaghetti as per directions.
• Heat olive oil in a skillet over medium heat.
• Cook the garlic in the oil until it’s lightly golden and softened. It doesn’t take long, so keep an eye on it and lower the heat if it’s browning too fast.
• Reserve a tablespoon of the starchy pasta water before you drain the pasta.
• Add the cooked spaghetti and the tablespoon of starchy pasta water to the skillet and toss it with the garlic oil.
• Add the chopped parsley and Parmesan cheese, toss it all again, and serve!

If you were to soften a finely diced onion with the garlic, and add some diced guanciale or pancetta to that mix, you would have a simple, yet exceedingly tasty, dish.

Grated lemon rind, and the juice of a lemon, both added to your garlic, would also (easily) work well with this dish.

 

[decafjava]

2 tablespoons grated Parmesan cheese (fresh is better than the kind that comes in a bottle.)

I have to agree with this, as a kid growing up in Canada I was exposed to the horror (especially in school cafeterias or "Italian" restaurants) of grated Kraft "cheez". Living in Europe is a blessing - though one can get the real thing back in N.America now too.

 

[mcapple13.5]

Basic Crockpot Italian Sunday Gravy
The crockpot should be at least 7 qts.

One pkg. each of Italian hot and sweet sausage
Huge slab of flank steak (enough to cover the bottom)
Four country-style pork ribs(with bones)
29 oz can Tomato Sauce
29 oz can Tomato Puree
Small or large can Tomato Paste
Add an ample amount of garlic, as it will be cooking for eight hours and will mellow.
Do not add water, as the meats will add juices and it’s only called gravy if it’s thick.
Both the flank steak and country-style pork ribs(with bones) can withstand eight hours of slow cooking and still remain tender, thus, easy to shred


Pour the cans of sauce and puree into the crockpot
Gently saute the paste in olive oil and red pepper flakes until it isn’t quite as red (optional)
Add that to the crockpot, then mix well

Lay the flank steak on the bottom
Add the browned Pork Ribs flat
Add the browned sausages upright against the sides and wedged between the ribs
If you have the room, add four-six bone-in skin-on browned chicken thighs (optional)

Cook on low for eight hours, covered

Remove the meat and shred the flank steak, pork ribs and chicken thighs after removing the skin.
Since everything else is shredded, slit the casing and mash the sausage, thus adding to the thickness of the gravy.
This way you get an equal amount of meat in every bite, without having to search for select pieces.

If you want a gravy that tastes like it’s been cooked all day, but still has the fresh tomato taste, add a small container or two of diced fresh cherry tomatoes the last ten minutes.
First halve them, squeeze out the liquid and seeds, then dice.

This is a basic tomato/meat gravy.
While it has an ample amount of meat, the emphasis is on the pure tomato taste.


Feel free to add a diced onion or two at the onset, as well as oregano, parsley, basil etc. if you wish.
Add the dried at the beginning and the fresh at the last ten minutes.

 

[anika200]

Another super long recipe, despite its length it is pretty easy and rewarding. @Mellofello808 this is my standard stuffed cabbage method of course all ingredients can be changed out as desired.

Jerk Chicken coconut rice Cabbage Rolls​

Basic steps are

1. make the jerk spice and marinade the chicken over night
2. Chop or food processor raw jerked chicken into a ground chicken consistency
3. make the rice
4. combine rice, chopped/ground jerk chicken mix, spinach, spices and stuff and roll cabbage leaves
5. cover with sauce and bake for 45min-1hrs

For the jerk spice
1 or 2 fresh habanero peppers de-seeded and chopped fine
2 Tbsp yellow mustard
2 Tbsp fresh rosemary
2 Tbsp fresh basil torn
2 Tbsp fresh Thyme
1/3 cup chopped green onions
1 glove garlic
1 tsp salt
1/4 tsp pepper
2 Tbsp lime juice
in a food processor or blender puree all the above ingredients together to form a paste
put mixture on chicken parts rubbing it into all the flesh, I use a whole chicken cut up.
Marinade in the fridge for overnight
For the meat
use one breast, a thigh and leg or any combination to make 1lb of a minced/ground chicken
grill or bake or chop/mince and freeze the rest of the chicken
For the rice
1 cup parboiled rice
1 cup coconut milk
1 cup water
1 tsp salt
combine in a pot and bring to low boil, cover and cook on a simmer until rice is mostly done about 15min or so, remove lid and let cool until it can be handled.
For the cabbage leaves
Carefully remove about 12-15 leaves
Steam in two batches for about 5 minutes to wilt the leaves and make them flexible
Remove leaves to a sheet pan to cool and dry a little
For the spinach
4oz of chopped blanched spinach

For putting the whole recipe together with all the ingredients

1. 1lb chicken mix
2. 11/2 cup coconut rice
3. 4oz or 1/2 cup chopped spinach
4. zest of on lemon or a 1/4 preserved lemon chopped fine
5. glove of garlic chopped fine
6. 1 tsp Worcestershire sauce
7. 1/3 cup grated or finely chopped onion
8. 1 tsp salt
9. 1/4 tsp pepper
10. optional 1/4 cup grated parmesan
11. 1 quart tomato sauce for the bake
12. cabbage leaves

Now put it all together, combine all the above ingredients except the tomato sauce and cabbage leaves in a bowl, this is the stuffing.
You will be placing and baking the rolls in a 9x12 baking casserole dish
Use 1/3 cup of the stuffing mix and place near the stem end of the cabbage leaf, roll and tuck as needed to make a package or roll (same as you would a folded burrito). Now place the rolls as you make them into the baking dish, you should have about 10 rolls. Five on each side of the pan.
Cover with 1qt of tomato sauce.
Seal the top with aluminum foil and bake in a 350 oven for 1hr.

Some notes: we like to put halves of an onion in the sauce if we can find a spot for it. If you are using a thin bottom baking dish you can line the bottom with some left over cabbage leaves.