My MOST requested dish is...?

Andy said:

Mine is a noodle and cheese casserole.
[snip recipe link]

Char siu (other spellings possible), the Chinese roast/bbq pork. By
itself, in a steamed bun, in a stirfry -- many incarnations. -aem

Andy--
Apparently the website address you gave is obsolete. Can you check it
and re -post it? Thanks

Nancree

"nancree" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Andy--
Apparently the website address you gave is obsolete. Can you check

it

Quoted message said:

and re -post it? Thanks

Nancree

Whoa!

I guess the Url wrapped badly onto the next line? It's my recipe, but
not my website.

http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_
Ca
sserole.html

Andy

--
"If you can't do it naturally, then fake it."
- Alfred Hitchcock
Spoken to Ingrid Bergman

Andy said:

"nancree" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Andy--
Apparently the website address you gave is obsolete. Can you check

it

Quoted message said:

and re -post it? Thanks

Nancree

Whoa!

I guess the Url wrapped badly onto the next line? It's my recipe, but
not my website.

http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_
Ca
sserole.html

Andy

It still broke up. Try tinyurl for long urls like that. Here is yours
http://tinyurl.com/4c5xz

Sue(tm)
Lead me not into temptation... I can find it myself!

"nancree" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Andy--
Apparently the website address you gave is obsolete. Can you check it
and re -post it? Thanks

Nancree

I think this is it:
Noodle and Cheese Casserole:
1 1/2 pounds homemade noodles
1 cup creamy cottage cheese
6 ounces cream cheese
1 cup thick sour cream
1/4 teaspoon each salt and pepper
1/3 cup chopped scallions or chives
1/2 cup grated Parmesan cheese
butter

Cook homemade noodles in rapidly boiling water. Drain well and
keep warm.

Mash creamy cottage cheese with cream cheese and thick sour cream.
Mix this with the noodles and season with salt and pepper. Mix in
lightly chopped scallions or chives and turn the mixture into a
generously buttered 2-quart baking dish. Sprinkle with grated
Parmesan cheese, dot with butter and bake in a moderate oven (350
F.) for 30 minutes.

Quoted message said:

Andy wrote in message ...

Quoted message said:

Mine is a noodle and cheese casserole.

Recipe:
http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_Ca
sserole.html

Andy "Veins of Steel"

lasagna. (meatless) i like to put chopped fresh mint in the ricotta mixture
🙂

--
saerah

"If organized religion is the opium of the masses, then disorganized
religion is the marijuana of the lunatic fringe."
-Kerry Thornley

Andy <[email hidden]> wrote:
My most requested dish is "Uhh, yeah, thanks man. Just call something
in". Jerks.

"Andy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mine is a noodle and cheese casserole.

Recipe:
http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_Ca
sserole.html

Andy "Veins of Steel"

This is my most requested dish - mainly on account of one friend who is
absoloutely addicted to this stuff and always wants it (and usually gets a
take-away as well!)
...Richard.

@@@@@ Now You're Cooking! Export Format

Roasted Corn Soup With Chipotle Cream Garnish.

soups, southern, vegetables

6 ears corn; roasted
2 tablespoon butter
1 medium onion; chopped
1 tablespoon garlic; minced
2 cup dry white wine
5 cup chicken stock
2 cup heavy cream
1/2 cup smoked chile cream; see below

1/2 cup sour cream
2 tablespoon chipotle chilli; pureed
1 teaspoon fresh lime juice
salt and pepper

Scrape kernels from the corn ears and set aside. Melt butter and sweat
onions and garlic until translucent. Add wine, raise heat to high and let
reduce to about 4 tablespoons. Reduce heat and add the corn and sweat for 5
minutes.
Raise heat to high and add the stock bri nging it to the boil then reduce
heat again and simmer uncovered for 20 minutes. Raise heat to high and add
the cream, bring to a high simmer and cook 10 minutes. Puree 3/4 of the
soup in a porcessor, return to the saucepan and add salt and pepper to
taste. Garnish with the chipotle cream.

NB: I use about 1/2 cup of cream or sour light cream only and add the
pureed chipotles directly to the soup in the saucepan.

Contributor: Bobby Flay's Bold American Food.

** Exported from Now You're Cooking! v5.66 **

"Chris Neidecker" <[email hidden]> wrote in news:ga01e.52787
$hA3.3465@trnddc09:

Quoted message said:

I think this is it:

<snipped for brievity>

Chris, yepper, you found it. Thanks. Now what's your MOST?

Andy

--
"If you can't do it naturally, then fake it."
- Alfred Hitchcock
Spoken to Ingrid Bergman

One time on Usenet said:

Mine is a noodle and cheese casserole.

Recipe:
http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_Ca
sserole.html

Andy "Veins of Steel"

Hands down, it's my Fettucini Con Crema; I get chewed out for
making this and not inviting relatives over:

½ C. butter (not margarine)
3 cloves garlic, minced
½ t. black pepper
½ t. sweet basil
½ C. flour
2 C. parmesan cheese, grated
16 oz. whipping cream
16 oz. "half & half"
12 oz. fettucini noodles, cooked

Gently heat cream and "half & half" in saucepan over medium heat. In
large kettle, melt butter, add garlic and saute for one minute. Slowly
add spices and cheese, stirring, until well mixed. Add flour, also
stirring, cook for a few minutes. Slowly add cream mixture, stirring
well after each addition, until sauce is thick and bubbly. Toss with
hot fettucini.

--
J.J. in WA ~ mom, vid gamer, novice cook ~
"You still haven't explained why the pool is
filled with elf blood." - Frylock, ATHF

"Andy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mine is a noodle and cheese casserole.

Recipe:
http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_Ca
sserole.html

Andy "Veins of Steel"

Mine would have to be my Roasted Butternut Squash Soup. Although, a close
second would be my... no wait, that's third. Uh, second would be, no wait,
that's fourth. LOL

Recently posted:

Jill's Roasted Butternut Squash Soup

2 butternut squash (about 4 lbs.)
2 Tbs. olive oil
4 c. chicken stock or broth
2 c. water as needed
1-1/2 tsp. pepper
2 tsp. salt
1/2 tsp. onion powder
1-2 tsp. dried tarragon leaves

Cut squashes in half lengthwise and scoop out the seeds. Brush with olive
oil and place, cut side down, on a baking sheet. Roast the squash at 350F
for 1 hour until tender. Handle with an oven mitt; scoop the flesh from the
shell with a spoon and place in a large mixing bowl. In another mixing
bowl, blend together the stock and water. Add a little minced garlic if
desired. Puree the squash in a blender or food processor with the liquid in
batches, adding liquid as needed, until smooth (this can also be done in the
cooking pot with a stick blender). Add the salt & pepper, onion powder and
tarragon. Bring soup to a boil. Reduce heat to a simmer and cook over very
low heat about an hour, stirring occasionally. Serves 8-10.

Jill

jmcquown said:

Mine would have to be my Roasted Butternut Squash Soup. Although, a close
second would be my... no wait, that's third. Uh, second would be, no wait,
that's fourth. LOL

Jill, I have to admit I have never tried this. My wife pestered me
for days to try to fix a butternut squash ravioli with Asiago cheese
that she found somewhere, cause she knows I'm stupid enough to waste
my time on it, just to see if it works. I think it's way too close to
pumpkin for me - I would rather die than eat pumpkin. Yeah, Barb -
It's WAY worse than beets.

On Fri 25 Mar 2005 03:25:17p, Saerah wrote in rec.food.cooking:

Quoted message said:

Andy wrote in message ...

Quoted message said:

Mine is a noodle and cheese casserole.

Recipe:
http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_Ca
sserole.html

Andy "Veins of Steel"

lasagna. (meatless) i like to put chopped fresh mint in the ricotta
mixture
🙂

Okay, full recipe please, saerah! :-) I love mint and that sounds
delicious!

I love the Greek stuffed grape leaves when there's mint in the filling.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Fri 25 Mar 2005 02:25:03p, Andy wrote in rec.food.cooking:

Quoted message said:

Mine is a noodle and cheese casserole.

Recipe:
http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_Ca
sserole.html

Andy "Veins of Steel"

That would be a very, very old recipe that I've been making for many years.
It's rich enough to kill! :-)

* Exported from MasterCook *

Mrs. Flora Hale's Chess Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
1 tablespoon cornmeal
1 tablespoon all-purpose flour
6 each egg yolks
12 ounces evaporated milk -- (1 large can)
1 tablespoon vanilla extract
1/4 pound unsalted butter -- melted
1 pinch Nutmeg
1 each pie crust, homemade

Adjust oven rack to its lowest position and preheat oven to 425°F.

Combine sugar, corn meal, and flour in a medium bowl. Gradually blend in
egg yolks and evaporated milk using a fork or whisk. Do not beat the
mixture, but blend thoroughly and gently. Blend in vanilla, followed by
the melted butter and nutmeg. Do not sprinkle nutmeg on top.

Pour filling into pie shell. If you have a pie shield, use it. If not,
cover edge of pastry with foil. Bake for 15 minutes, then lower
temperature to 375°F. Make a foil tent to cover entire pie and continue
baking for an additional 40-45 minutes until top is puffed and golden
brown, and a silver knife comes out clean when inserted in middle of pie.
Remove pie to a cooling rack and allow to cool to almost room temperature
before serving. Leftovers should be stored in refrigerator.

Due to the high sugar and fat content, it is imperative to shield the
entire pie during baking. The pie will overbrown or even burn if not
shielded.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

[email hidden] (AlleyGator), if that's their real name,

Quoted message said:

jmcquown said:

Mine would have to be my Roasted Butternut Squash Soup. Although, a close
second would be my... no wait, that's third. Uh, second would be, no wait,
that's fourth. LOL

Quoted message said:

Jill, I have to admit I have never tried this. My wife pestered me
for days to try to fix a butternut squash ravioli with Asiago cheese
that she found somewhere, cause she knows I'm stupid enough to waste
my time on it, just to see if it works. I think it's way too close to
pumpkin for me - I would rather die than eat pumpkin. Yeah, Barb -
It's WAY worse than beets.

Don't be afraid to try Jill's recipe, especially if you like tarragon. I
hate, I mean HATE, squash. When I tasted the butternut squash before
making the soup with it, I thought it was horrible, but I kept going, and
don't regret it at all. That soup is addictive. Wish I had some squash
right now.

Carol

--
Coming at you live, from beautiful Lake Woebegon

Andy said:

Mine is a noodle and cheese casserole.

Recipe:
http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_Ca
sserole.html

Andy "Veins of Steel"

My most requested dish ie risotto primivera.

1 cup aboro rice
1/4 cup minced shallot
1/4 cup minced onion
2 cloves garlic
saute above in butter and OO
about 4 cups homemade chicken stock
1/2 cup white wine
add next three about 3/4 through cooking time
one red bell pepper sliced
1 1/2 c mushrooms
1 bunch asparagus cut in 1 1/2 inch lengths
stir in at end
handful fresh flat leaf parsley chopped
about a half cup of grated parm
finish with 1 T butter & 1 T EVOO

Jessica

On Fri, 25 Mar 2005 22:18:24 GMT, [email hidden] (Curly

Sue) said:

It still broke up. Try tinyurl for long urls like that. Here is yours
http://tinyurl.com/4c5xz

Thanks, Sue and Andy! Andy's recipe put me in mind of a "comfort food"
favorite of my family's that is lasagne-esque and really, really tasty
and really, really fast:

@@@@@ Now You're Cooking! Export Format

Ground Beef Casserole

meats and poultry

1 pound ground beef
3 8 oz. cans tomato sauce
1 5 oz. pkg. noodles; small
1 3 oz. pkg. cream cheese
1 bunch green onions
1 cup sour cream
1 cup cheddar cheese; shredded
1 clove garlic
1 teaspoon salt
1 teaspoon sugar
1/8 teaspoon pepper

Brown beef and pour off excess drippings. Add garlic, salt, sugar,
pepper and tomato sauce. Cover and simmer about 15 mins. Cook noodles
and drain.

Finely chop onions, including tops; mix with cream cheese and sour
cream. In a buttered 13x9x2" casserole, place a layer of noodles,
meat sauce, sour cream mixture and shredded cheese; repeat ending with
cheese. Bake at 350F about 30 mins.

Contributor: Ninelle H. Pulliam

Yield: 8 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

[email hidden] (AlleyGator), if that's their real name,

Quoted message said:

jmcquown said:

Mine would have to be my Roasted Butternut Squash Soup. Although, a

close

Quoted message said:

Quoted message said:

Quoted message said:

second would be my... no wait, that's third. Uh, second would be, no

wait,

Quoted message said:

Quoted message said:

Quoted message said:

that's fourth. LOL

Quoted message said:

Jill, I have to admit I have never tried this. My wife pestered me
for days to try to fix a butternut squash ravioli with Asiago cheese
that she found somewhere, cause she knows I'm stupid enough to waste
my time on it, just to see if it works. I think it's way too close to
pumpkin for me - I would rather die than eat pumpkin. Yeah, Barb -
It's WAY worse than beets.

Don't be afraid to try Jill's recipe, especially if you like tarragon. I
hate, I mean HATE, squash. When I tasted the butternut squash before
making the soup with it, I thought it was horrible, but I kept going, and
don't regret it at all. That soup is addictive. Wish I had some squash
right now.

Carol

--
Coming at you live, from beautiful Lake Woebegon

I actually saw cartons of "organic" butternut squash soup when I was at the
grocery store. It was about $3.99 for 2 servings. Sheesh!

Andy said:

Mine is a noodle and cheese casserole.

Recipe:
http://www.recipecircus.com/recipes/becky/CASSEROLES/Noodle_and_Cheese_Ca
sserole.html

Andy "Veins of Steel"

Bengali tomatoes from a Madhur Jaffrey book:

Parboil 2 lbs toms until skinnable, drain, skin, drain while you prep
your spices.
In one little bowl measure in 6 fenugreek seeds, 1/4 teas whole cumin, a
scant 1/4 teas fennel seeds, 1/4 teas brown mustard seed, 1/8 teas
kalonji and a bay leaf.
In another little bowl measure out 1/4 teas cayenne, a teas salt, and 1
1/2 teas gur (or dark brown sugar, or light brown sugar with a drop of
black strap molasses).

Heat a pan with a tight fitting lid to hot! Add 2-3 T mustard oil,
swirl, add the first bowl of spices, cover. When the mustard has started
popping, dump in the slightly drained toms, and clap the lid back on.
When it stops "roaring", open up, stir, add the other ingredients, stir,
cover and simmer 7 minutes.