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Oct-1-2006 18:58

Hi Everyone,
I have been thinking about this for awhile and would like your input.How about a sleuth cookbook?We submit our favorite recipes and somehow compile them in a cookbook.Maybe in ebook format.Any thoughts?



Oct-2-2006 15:34

Well Ifigured I should put one in.This is a family favorite.It is called
Tater tot casserole.
1to 2 lbs hamburger browned
1/2 med yellow onion chopped
1 can cream of mushroom soup
1 can of milk for soup
1 cup cheddar cheese shredded
1 cup Monteray jack or Mozzarella cheese shredded
1 clove garlic chopped
1 tsp. Italian seasonings blend
1 2lb bag of tater tots.

Preheat oven to 350 degrees.
This recipe is very versatile.You can expand on this recipe by adding things

you would like in it.Example put in broccoli or change soup to cream of chicken.

You start off by browning 1lb to 2lbs of hamburger.You can also use ground

turkey.I like to add to the meat about half a medium yellow onion

chopped.Drain the fat off.In a bowl add one can of cream of mushroom

soup.Now fill can with milk and add to bowl.Since I like cheese I like to add

more then what it calls for.I put a cup of mild cheddar and one cup of

monteray jack or mozzarella cheese to the bowl.Now I add seasonings.I add

one chopped clove of garlic.I use an Italian seasoning bottle and add about 1

teaspoon.Add this to the bowl and mix up.I use a glass 13x9 casserole pan.Put

drained and browned meat in bottom of pan add one 2lb package of tater tots

to the meat.Now take the soup mix and pour over the top of meat and tater

tots.Put pan in the middle of oven and bake for 1 hour.

I like to serve this with dinner rolls and a garden salad.

My husband has high blood pressure so I have to watch the salt intake.You can add salt and pepper to taste.

Lila Caine
Lila Caine

Oct-2-2006 21:43

Taco Lasagna. Delicious and pretty nutritious, and it reheats well.


* 11 ounces lasagna noodles
* 1 pound lean ground beef
* 24 ounces tomato sauce
* 1/2 cup water
* 1 (1 ounce) package taco seasoning mix
* 8 cups shredded Cheddar cheese
* 1/2 cup crushed tortilla chips


1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, in a large skillet, brown beef over medium heat until no longer pink; drain. Add tomato sauce, water and taco seasoning. Lower heat and simmer for 5 minutes.
3. In a 9x13 inch glass baking dish, layer noodles then meat mixture and cheese; repeat 2 more times. There will be 3 layers.
4. Cover with plastic wrap and microwave for 10 minutes. Remove from microwave, uncover and let stand for 5 minutes.
5. Sprinkle tortilla chips over the top; serve.

Lila Caine
Lila Caine

Oct-2-2006 21:53

And Lila's Ridiculously Easy Homemade Alfredo Sauce. This is really one you can eyeball, depending on how many people you need to feed. The basic recipe is dinner for two.


*2/3 cup heavy whipping cream
*4-6 tablespoons butter, depending on your current cholesterol reading (Not margarine. It'll kill the flavor)
*1 clove fresh garlic, chopped
*Pinch of salt, and pepper to taste. I usually do about 3-4 grinds of the pepper mill.
*1 cup freshly grated parmesan cheese or parmesano reggiano (the latter makes a really creamy thick sauce)


1. Melt butter in sauce pan with garlic over medium heat.
2. Add cream, salt and pepper, and bring to a low boil.
3. As soon as the sauce starts to boil, REMOVE FROM HEAT and stir in the cheese.
4. Let stand to thicken for about 2-3 minutes, then either serve over or toss with pasta.

I usually brown some chicken with garlic and a bit of pepper in a skillet and toss with the sauce and pasta in one pot before serving. Presentation is up to you. This is incredibly easy to make and doesn't take more than 10 minutes to prepare, start to finish. Enjoy!

Makensie Brewer
Makensie Brewer
Super Steeper

Oct-5-2006 19:31

Well since it's October, how about some baking....

Pumpkin Chocolate Chip Cookies

1 C softened butter
1 egg, beaten
2 C all purpose flour
1 tsp baking soda
1 C canned pumpkin
3/4 C each: white and brown sugar
1 tsp vanilla extract
1 C quick oats
1 tsp cinnamon
1 1/2 c chocolate chips

Cream sugars and butter together, add egg and vanilla, blend well. Add in the dry ingredients, then the pumpkin and finally the chips. Drop by large teaspoonfuls onto a cookie sheet.

Bake at 350 until done.

Lady of Shadows

Oct-5-2006 20:46

Shannonbanshee, my family has a tatertot casserole recipe too! It's a little different from yours, but the same idea.


Oct-6-2006 17:46

I love this idea! I'm an (aspiring) chef, so this is right up my alley. I thought I'd post something I cook at home. rather than restaurant food. Marinara sauce is something simple that people often mess up by settling for bottled or canned sauce. My recipe is as follows:

Finely chop 1/2 of a white onion, a few cloves of garlic and a shallot or two. Coat the bottom of a large sauce pot with some extra virgin olive oil and cook the above over med heat until translucent. If you're using ground beef or sausage, now is the time to add it. I prefer spicy Italian sausage. Roughly chop 3-5 tomatoes (depending on size, I prefer 5 Romas) and add to pot. Add on small can of tomatoe paste and one large can of crushed tomatoes. Pour in 1 cup red wine and 2 cups broth (any kind will do - beef, chicken or veg). Add dried oregano and thyme, a few tablespoons each.
Now, the super chef secret to good marinara: blasamic vinegar and sugar. First, salt the sauce to taste. Now stir in some balsamic until you can just taste it clearly in the sauce, about 3 oz. Now, add sugar until the balsamic taste starts to go away, about 2 oz. This gives the sauce complexity and balance. Let simmer for another 20 minutes. If you like a spicy sauce, add some crushed red pepper -- now it's called Arrabiatta Sauce!

I like to eat it over al dente pasta with fresh basil, grated parmesan and crusty bread. F'in delicious.


Oct-14-2006 22:04

O.k I thought I would bump this up to see if we can get some more recipes.I have some more I will write out and put on here.I know there are people from all over here and we should get some good recipes.I am always looking to find some new recipes to make.Thanks everyone.

Old Shoe

Oct-20-2006 01:09


I loved this thread when it was conceived, and feel like a tube for not posting on it earlier. Oh, and I made Sunny’s soup (yay sharing!) and it was *does that irritating cliché-chef-kissing-his-fingers thing* delicioso!

This is a recipe for a rustic French vegetable soup, ‘Soupe au Pistou’. Pistou is sort of a French version of pesto – but without nuts. What’s *really* cool about this is it’s nearly impossible to screw it up. I’m terrible at following recipes, and doubt I’ve made this precisely the same way twice…amounts are pretty much approximate. It really doesn’t matter. What you’re shooting for at the end is a fairly plain tomato/vegetable soup that just gets really frickin’ tasty with the addition of a spoonful or so of the pistou, which is prepared separately.

For the soup:

2Tbsp each Olive oil and butter
Bunch of leeks, rinsed (them gets dirty, y’know), the white bit sliced into semi-circles
1 large onion, sliced
2 cloves of garlic, minced
2 celery stalks, chopped
2 carrots, chopped
1 medium zucchini, quartered in its length and chopped
2-3 potatoes, about ¾ inch dice
1 ½ cups green beans cut into 1 inch lengths
1 can each of white and red kidney beans, drained and rinsed
2 bay leaves
large can (about a pint and a half/ 800 mL) ground tomatoes
sprig of fresh thyme
salt and freshly ground pepper

For the pistou:

3 cups fresh basil leaves
3-6 cloves of garlic (I probably use more)
½ lb. Shredded swiss gruyere cheese (you could probably swap in asiago here – key thing is to make sure you DON’T use the smoked gruyere)
Tbsp freshly ground pepper
Pinch of salt
¼ - ½ cup of olive oil


Separately cooked macaroni, tubetti, orzo or another itty bitty pasta, added to individual bowls when you serve
Make the soup:

Heat olive oil and butter together over medium-low heat. When the butter has melted, throw in leeks, onion, garlic, carrots and celery and cook, stirring occasionally until the onions and leeks have softened and are translucent

Old Shoe

Oct-20-2006 01:10

Add your potatoes and bay leaves, cover the whole thing with cold water, raise the heat to high, cover and bring to a boil. Reduce heat to simmer immediately and add crushed tomatoes, thyme and all your beans. Cook for five minutes more, throw in the zucchini and let the whole thing cook very gently for 15 minutes or so…whatever…until everything’s tender.

Season with salt and pepper, but do so remembering that you want it bland-ish at this point. Also, if you feel like you want it more/less tomato-y add tomato paste or water, accordingly.

Make the pistou:

Pulse everything but the oil together in a food processor to chop. Drizzle oil in with the machine running. It’s sort of an ‘eyeball’ thing, so you might need a bit more or less oil. You want to end up with a brilliant green paste with a texture pretty close to that of regular pesto. You can do this by hand as well…just chop everything finely then mash the crap out of it in a bowl with a fork.

To serve put ½ cup of cooked pasta in each bowl, ladle in hot soup, add a spoonful or two of pistou to the top of each bowl and eat it with a few slices of baguette.

To make it into a full meal, add grilled sliced sausage, or poach shrimp or a bit of firm, white fleshed fish in some of the soup and add it to the bowl as well.

The soup does NOT freeze very well – potatoes and carrots get really mealy, zucchini falls apart. Bad scene, dude. The pistou freezes nicely though.

Later that night…sneak into the kitchen and eat the pistou by itself off your greedy little knuckles. Be like me.

In lieu of knuckles, it’s also great on crostini or on bread run briefly under the broiler J

Old Shoe

Oct-20-2006 01:12

I have no idea why the letter 'J' was the last thing there. Totally not how I copy and pasted it.

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