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I am Hispanic and my mother instilled in us a wide variety of spanish meals. I can make fried chicken, roast pork, rice and beans, steaks, plantains, yucca, pasteles, mondongo, mofongo and a buch of other spanish foods. Thing is I love new recipes. I do make a few non spanish recipes but if I make pasta the sauce comes from a bottle and I jsut don't have that many things I know how to cook that will give my food variety.

So SI chefs I know you're out there. If you're willing to share your recipes let me know some new things to cook!!

Also I love baking so if you want to throw in some cake and cookie recipes.

Have you noticed the cookbook thread stuck to the top of this forum?

This is my very favorite recipe for pasta sauce. I usually use it on lasagna,but it would work well with anything..

1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

4 cloves garlic, crushed

2 (28 ounce) can crushed tomatoes

4 (6 ounce) cans tomato paste

4 (6.5 ounce) cans canned tomato sauce

1 cup water

4 tablespoons white sugar

3 teaspoons dried basil leaves

3 teaspoons fennel seeds

2 teaspoon Italian seasoning

1 tablespoon salt

1/2 teaspoon ground black pepper

2 tablespoons chopped fresh parsley

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

This sauce is fantastic. And so easy.

TY and Ama i did i kind of was hoping for people's favs lol.

Unagie...

You share a few of yours and I'll share a few of mine.

What do you like to eat? (other than what you can already cook)

Pssst: If you cook your sauce very low (just barely a simmer)for 2-3 hours, you don't need to add any sugar.

I don't use any tomato sauce in mine--just crushed tomatoes. I don't even use paste. For meat, I use any combination of sausage, meatballs, pork neck bones... If I want a thinner sauce, I make it with chicken--then you have Chicken Cacciatore

Here's my family recipe for meatballs:

1 lb. chopped meat

8 slices bread, crumbled in the blender

2 gloves of garlic, minced

1 egg

Italian parsley, finely chopped (about a large handful

Salt & pepper

'A lot' of cheese--also about a large handfull

Put all ingredients in a large bowl. Moisten your hands well with water and mix it all up, till it's just combined--don't over-mix.

Form into balls with your hands-about the size of a tennis ball. Brown on all sides in a little bit of olive oil. Put them in the saucde for the last 30-40 mins.

OR

You can form the balls and put them directly in the sauce when it just reaches the low simmer--if you cook for 2-3 hours, they will be great.

[This message edited by Sad in AZ at 2:52 PM, April 20th (Saturday)]

SAD... if you put the meatballs in without browning they will stay together? not fall apart?

and.... what kinda bread do you use?

and... can you sub bread crumbs for bread?

1) They do not fall apart. The egg & the soft bread crumbs hold them together.

2) Mom used white bread; I use anything I have--even hot dog rolls.

3) See #1

Aye!

I don't eat seafood...never got a taste for it but I eat chicken, duck, turkey, lamb, veal, beef, pork...umm just about all the common meats lol. Umm I love stewed chicken. Love it with white rice and plantains.

Stewed Chicken

1 whole chicken chopped

1 8 oz can tomato sauce

3/4- 1 cup water (I usually fill the same can of tomato sauce after its empty)

1-2 large potatoes chopped

1 large carrot sliced

1 tbs adobo (I make my own but you can buy it)

1 tbs vegetable oil

2 pouches of sazon with culantro and achiote

1 tbs sofrito or recaito (I make my own but you can buy some frozen)

White rice

Okay now quick recipe for white rice in case folks don't know how to make it. Take a pot, I prefer a cast iron and put enough oil to line the bottom. Take 6 cups of water, about 1-2 teaspoons of salt to taste and 3 cups of rice. Heat the oil on the bottom and pour in the water and salt. Allow to heat up then pour in rice. Stir the rice while it cooks every few minutes over a low heat until the water is almost completely absorbed. Once the rice has absorbed most of the water but is not completely dry cover the pot and allow it to finish cooking covered over a low heat for about 5-10 minutes. Voila white rice.

Okay now the chicken.

In a large pan heat the oil and brown the chicken but do not cook it all the way through. On top of this add the water, tomato sauce, spice, veggies and allow to simmer over a low heat covered. Give it about 20-30 minutes or until the vegetables are tender and the chicken is falling off the bone. Serve over white rice.

Its simple and filling. Hope you like it I usually measure by eye lol.

This is a good time for a recipe thread for me. If I don't stop making the same rotation of things week after week I am going to stop cooking altogether and they can fend for themselves .

I am in such a rut.

Meta...

When I get into a rut I make them eat cereal!!

What kind of cake do you want recipes for? Or cookies? I bake a LOT so I probably have one for whatever your faves are.

i need a rum cake recipe

Hi

My favourite simple recipe is my easy quiche. (NB No pastry needed)

6 large eggs

1/2 cup low fat cream

1/2 cup low fat milk

1/2 cup grated tasty cheese

good sprinkle garlic powder

sprinkle salt and pepper

1 1/2 tblsp rice powder (or bread crumbs)

Spray quiche dish with canola spray.

Put all ingredients except for cheese into a bowl. Use electric mixer to mix well.

Pour mixture into dish immediately (means rice powder and other powder ingredients are spread evenly).

Then add whatever you like. I love a vege one with left over veges. Baked sweet potato is brilliant -I always use lots of it- with cauli peas carrot brocc etc.

Chicken and corn, bacon and corn are also great. (I use drained canned corn as I think the flavour is better).

I have used all sorts of leftovers and often cook extra for a quiche the next evening.

Then sprinkle grated cheese over the top.

Bake in oven 220C. (not sure for how long. Should be browned on top. Maybe 40 to 50 mins. If a knife in centre comes away dry it is done.)

Serve with salad. Healthy and delicious.

Can also be frozen and put in lunch boxes with or without salad.

Laura

You guys are giving me new dinners!

I've made the Pioneer Woman's rum cake to great success

http://thepioneerwoman.com/cooking/2008/12/christmas-rum-cake/

Butternut squash risotto.

Chop up butternut squash into cubes and coat in olive oil then roast for about 45 mins.

Make risotto starting with onions. I just use veg stock.

When the butternut squash is ready take in out the oven and mash it a bit with a fork.

Add butternut squash and a tin of chickpeas to the risotto for last few mins.

Serve with cheese.

We have that every single week cause I know the kids will eat it. Another one we always have is with aubergines (I think Americans call them eggplants?).

Cube the aubergines and fry in olive oil till soft.

Add a stock cube and some cumin seeds and maybe turmeric or curry powder or chillie powder, whatever you like.

Throw in a handful of sultanas and a tin of chickpeas.

Then mix in enougth plain yogurt to make it nice and saucy.

Serve with couscous.