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  1. #16
    WineKitty's Avatar
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    This is another staple in my house. My husband loves this soup and he really isn't that into mushrooms but will eat a few bowls of this.


    MUSHROOM AND TORTELLINI SOUP

    Serves 6

    Ingredients

    2 teaspoons GOOD quality olive oil
    1/2 cup carrot, cut into 1/4-inch slices
    1/4 cup celery, cut into 1/4-inch slices
    1 garlic clove, minced
    2 teaspoons tomato paste
    8 ounces mixed wild mushrooms (I use about 4 ounces wild mushrooms and 4 ounces cremini)
    4 cups beef broth (low sodium)
    2 to 4 tablespoon dry red wine (NOT COOKING WINE!!!!!)
    1/4 teaspoon dried thyme
    1/2 teaspoon kosher salt (optional, I don't add this)
    3 cups frozen cheese tortellini or 3 cups fresh cheese tortellini

    Directions:

    Cook tortellini according to package directions, rinse with cold water, set aside in cold water.


    In large pot over medium-low heat, combine olive oil, carrots, celery and garlic. Cover pot and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Raise heat to medium, add tomato paste and stir 1 minute. Add mushrooms, broth, wine, thyme, salt and 2 cups water. Cover and simmer for 5-8 minutes, adding in cooked tortellini until it warms up.



    Makes 8 cups.

    This tastes amazing and like you cooked and simmered all day. The wild mushrooms and wine are the key!!!

    Each serving (makes six) is 205 calories.
    "You can never really know a person and if you think you can, you're living in a fucking dream world!" David Fisher, Six Feet Under

  2. #17
    Tinkerbell's Avatar
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    ^ Both of those recipes sound great. Will have to try them.

    @ Chantellabella, made the Spinach Bread this weekend with my crockpot Bolognese sauce, wow it was great.
    @ Mightypillow, made your potato recipe, OMG, it was good. I added sliced sweet onions.

    Glad my gym membership is paid, definitely seeing more gym time in my future.
    Never be bullied into silence.
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  3. #18
    Knuff's Avatar
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    Happened to see this post and thought I would share my favorite thumbprint cookie recipe. I make it for Christmas almost every year because they're fun to make, not just eat. Here is a link to the recipe as well a a video of them being prepared and baked.

    http://www.joyofbaking.com/ThumbprintCookies.html

    The only things I personally change with this recipe are the following:
    I ground the nuts into a powder and put it into the mix instead of just rolling the cookies in the nuts. That way I just get the nut flavor spread out through the whole cookie, not just on the outside.

    I use whole wheat flour instead of regular white. It's healthier and I think makes it tastier when paired with jam.

    I don't use an egg white, I use the whole egg. I just hate having to separate eggs and then try to figure out what to do with them and I've had no problems with that as a change in the recipe.

    Added bit:
    I once used several kinds of jams to test and see which ones I liked best and I still like doing it. A couple with marmalade (which turn out sorta spicy-ish, not hot, just spicy, with an orange flavor), some with strawberry jam, some with blackberry, etc. It just makes it fun to fill a bunch with different flavors. Please enjoy, these cookies rock.

  4. #19
    Tinkerbell's Avatar
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    ^ I love thumbprint cookies, we would have them for Christmas as well. My mom would make them for Easter also, but instead of using jelly or jam, she would color some coconut green and make little baskets out of the cookies with the coconut and a few small jelly beans.
    Never be bullied into silence.
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  5. #20
    Total Eclipse's Avatar Happy Sparkles and Coffee
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    Quote Tinkerbell View Post
    Here is another of my favorites.

    Pizza Muffins
    1 -10 oz tube of refrigerator pizza dough
    Small jar of pizza sauce
    Mozzarella Cheese - or whatever favorite
    Favorite toppings

    Pre-heat oven to 450 degrees.
    Press out pizza dough into a rectangle, about the size of a standard cookie sheet.
    Spread 1/2 jar of pizza sauce
    Add toppings of your choice.
    Sprinkle with cheese.
    Cut dough in half.
    Roll each section, ie cinnamon rolls.
    Cut into 1" sections and place in greased muffin tin, cut side up.
    Sprinkle a little cheese on top.
    Bake for approx. 12 minutes.
    I forgot to personally thank you! I've made these 4-5 times now... love em. I add crushed red peppers to the sauce and really fine grilled onions. mmmmm.

  6. #21
    Tinkerbell's Avatar
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    Quote Ventura View Post
    I forgot to personally thank you! I've made these 4-5 times now... love em. I add crushed red peppers to the sauce and really fine grilled onions. mmmmm.
    I really like these also, you're only limited by your imagination. Yours sound wonderful.
    Never be bullied into silence.
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  7. #22
    Total Eclipse's Avatar Happy Sparkles and Coffee
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    Quote Tinkerbell View Post
    I really like these also, you're only limited by your imagination. Yours sound wonderful.
    I also have a side of it as dipping sauce (isn't enough in them). I also like adding a butter garlic to them.
    Today I made it with finely chopped onions (with spices grilled in them) and hot peppers for the on the pizza sauce. For a side sauce I made mushrooms and a sweet pepper to balance the taste a bit.

  8. #23
    Koalafan's Avatar Socially inept Koala
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    This thread has me hungry

  9. #24
    Tinkerbell's Avatar
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    Quote Ventura View Post
    I also have a side of it as dipping sauce (isn't enough in them). I also like adding a butter garlic to them.
    Today I made it with finely chopped onions (with spices grilled in them) and hot peppers for the on the pizza sauce. For a side sauce I made mushrooms and a sweet pepper to balance the taste a bit.
    I love the fact that you really took this upscale. It would be fun to have a get together and have everyone bring their own version. It's 5 am for me and this is making me hungry.
    Never be bullied into silence.
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  10. #25
    Tinkerbell's Avatar
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    Time to give this thread a bump - I ran across this copycat recipe for Hard Rock Café Twisted Mac n Cheese. I love it, had it at the Hard Rock in Chicago and am so glad to have found the recipe. They also have a version where you can add chicken, but I like it plain. Try it, I think you will like it.



    The best copycat mac 'n cheese available - made unique by the addition of monterey jack cheese. Red bell peppers and parsley add crunch and color.


    Serves: 4


    Ingredients
    • 2 cups cavatappi pasta
    • 1/3 cup whole milk
    • 4 ounces velveeta
    • 1/2 cup cheddar cheese, shredded
    • 1/2 cup monterey jack cheese, shredded
    • 1/8 teaspoon cayenne pepper, ground
    • 1/8 teaspoon ground black pepper
    • 1/4 cup red bell pepper, diced and roasted
    • 2 teaspoons seasoned breadcrumbs
    • 2 teaspoons Parmesan cheese, grated
    • 1/4 teaspoon parsley, minced


    Instructions
    1.Use a large saucepan to cook pasta following the directions on the package, then drain

    2.Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.

    3.Combine the breadcrumbs, parmesan and parsley in small bowl.

    4.Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.
    Never be bullied into silence.
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  11. #26
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    I decided one day I wanted to make pasta and sauce from scratch. I ended up finding this woman's website and I basically find all of my recipes here now. http://thepioneerwoman.com/cooking/

    This is for an awesome bolognese sauce, packed with vegetables. I like to cut out half of the beef and replace it with ground pork for some variety.


    Ingredients



    • 1/2 cup Olive Oil
    • 1-1/2 cup Grated Carrots
    • 1 whole Large Red Onion, Diced
    • 2 pounds Ground Beef
    • 2 Tablespoons Dried Oregano
    • 2 Tablespoons Dried Basil Flakes
    • 1 can (6 Ounce) Tomato Paste
    • 5 cloves Garlic, Minced
    • 1 cup (to 2 Cups) Red Wine
    • 2 Tablespoons Worcestershire
    • 2 cans (28 Ounce) Whole Tomatoes
    • 1 cup Milk
    • Salt And Pepper, to taste
    • Fresh Parmesan Cheese



    Preparation Instructions

    Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
    Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.
    Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.
    Serve with pasta and a generous sprinkling of Parmesan cheese.

  12. #27
    Tinkerbell's Avatar
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    ^I have an incredible recipe for bolognese sauce that uses pancetta bacon and sausage. Yours sound great, and I've heard of that website, I haven't visited it yet but now I will. Will use your recipe this weekend.
    Never be bullied into silence.
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  13. #28
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    I'm pretty sure adding pancetta and sausage to just about anything makes it awesome Post your recipe up, I'd definitely give it a shot. I just need to buy some mason jars first.

  14. #29
    Tinkerbell's Avatar
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    ^here you go Gunny. Enjoy, it always smells so good while cooking.
    Crock Pot Bolognese Sauce

    Ingredients:


    • 4 oz pancetta, chopped (or center cut bacon)
    • 1 tbsp butter (or olive oil)
    • 1 large white onion, minced
    • 2 celery stalks (about 3/4 cup), minced
    • 2 carrots (about 3/4 cup), minced
    • 1 lb 95% lean ground beef
    • 1 lb Italian sausage
    • 1/4 cup white wine
    • 2 - 28 oz cans crushed tomatoes
    • 3 bay leaves
    • salt and fresh pepper
    • 1/4 cup chopped fresh parsley
    • 1/2 cup half & half cream

    Directions:

    In a large deep saute pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

    Increase flame to medium-high; add meat, season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes.

    Add to crock pot. Add tomatoes, bay leaves, salt and pepper; cover and set slow cooker to LOW 6 hours.

    After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta
    Never be bullied into silence.
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    Accept no one's definition of your life;
    Define Yourself
    -Robert Frost-

  15. #30
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    Thanks Chantellabella, I'm slowly acquiring mason jars from store bought pasta sauces, so I think I'll be able to make that soon. I don't have a slow cooker however, so I'll have to try to alter it for a large pot instead.


    Getting back into the healthier foods again. Found this online, altered it a bit for my liking. My recipe first with the changes in bold, original at the end.


    Lentil and Rice Stew with Turkey Sausage - Altered

    1/2 pound turkey sausage
    2 cups chopped green cabbage
    2 cups chopped onions
    1 green pepper, chopped
    4 cloves garlic, minced
    900ml of low sodium chicken broth
    200ml of low sodium vegetable broth
    1 cup dried lentils
    1/2 cup Rice
    1.5 teaspoon curry powder
    pinch of ghost chili flakes
    1/4 teaspoon ground black pepper
    2 tablespoons minced fresh parsley


    Lentil and Rice Stew with Turkey Sausage

    8oz low-fat italian turkey sausage
    2 cups chopped green cabbage
    1 cup chopped onions
    1 green pepper, chopped
    3 cloves garlic, minced
    4 cups frozen defatted chicken stock , thawed
    1 cup dried lentils
    1/2 cup Rice
    1 teaspoon curry powder
    1/4 teaspoon ground black pepper
    2 tablespoons minced fresh parsley


    Lightly oil large pot with canola oil and place over medium heat until hot. Add the sausage. Cook, stirring, for 10 minutes, or until browned. Add the cabbage, onions, green peppers, garlic, and 1 cup of the chicken stock. Cook, stirring, for 5 minutes, or until the onions are soft but not browned.


    Add the lentils, rice, curry powder, ghost chili flakes, and the remaining 3 cups stock. Bring to a boil. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 30 minutes, or until the lentils are soft and the stew is thick. Add the black pepper and parsley. Stir to combine.

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