Monday, August 27, 2007

OK! I'll write in my blog.

But really, what I want, is for YOU guys to help me!

Here is what I'm doing. I want each of my readers (all 3 of you) to post one of your favorite recipes for me. You can do it in the comments section - or on your blog - I don't care, but I'm desperately wanting to cook some stuff and am really sick of my own recipes and recipe books. PLEASE PLEASE PLEASE! with sugar on top! I really want to hear from EVERYONE - seriously, don't even attempt to tell me you can't cook - just send me a damn recipe. That means YOU Annie, Broke and Angry, Hole, and especially OTTER who I KNOW has about 6 million recipes I probably want.

I'm hungry! Get to it! :)

BTW, it is my 13 year anniversary today. Happy day to us!

21 comments:

broke and angry said...

Um...recipes?? Me? HAHAHA

Here is my favorite. Get in your car, go to McDonalds, order 2 99 cent double cheeseburgers, medium fry and a diet coke. YUUUUM

broke and angry said...

Is that fry or fri? Dont know.

Happy 13 years

Crazydogmama said...

TOTALLY unacceptable B&A. Try again. Get one from your wife if you have to. Do it NOW! (Pretend I'm Jack Bauer here)

broke and angry said...

My wife? Cook? Recipes?? HAHAHAHA She is sitting next to me in the car at McDonalds.

Oh well she does cook this:

Cook chicken breasts. Pour cream of mushroom soup in it. Cook red potatoes. When done, mash up the potatoes and mix in the chicken/mushroom soup. Add cheese and Lowry's seasoning.

There.

Ann(ie) said...

oh god. I don't cook. But, that scrumptious meal that BOA's wife makes sounds yummy!! That's right up my alley and sounds like fabulous comfort food. I'm gonna try it.

Matt makes good food. I don't know how he does it, but there are these scallops that melt in your mouth. Actually, they may make you orgasm. They are heavenly. Do you like Scallops? I can't remember.

Ann(ie) said...

Oh and I forgot....

HAPPY 13 YEARS!! wow. I'm impressed. When my second marriage surpassed the length of my first marriage I jumped around a little!

Hole said...

I don't ever cook and I truly have not one recipe. LMAO...any recipe I have would resemble boa's first try. lol

Happy Anniversary though! That is awsome. Congrats! Oh I do have a really good recipe for grilled cheese sandwiches, let me know if you are interested. lol

Crazydogmama said...

Hole: I told you that was not gonna fly. turn over the grilled cheese recipe. at least. damn it.

Annie: Yes! The scallop recipe please!!! and congrats to you on surpassing time with fucktard!

Big Pissy said...

Awww....Happy Anniversary!!!! :)

I have lots of good recipes, I just don't cook anymore b/c they're all fattening.

Now we just eat grilled chicken and salad.

Anonymous said...

Homemade cesear dressing:

4 chopped anchovie filets (don't gross out on me. You won't taste them) or just go the easy route and get the paste and then squirt about an inch long ribbon with some olive oil in the bottom of your salad bowl.

Add to this:
2 cloves of minced garlic
1/4 c finely shredded parmesean
1 tsb dry hot mustard
dash tobasco
dash worchestershire
1 coddled egg (google how to do it if you don't know)
fresh ground pepper

make a paste out of this mixture with the back of a big spoon or a wooden pestle. (or is it a mortar? which is which?) haha. just make a paste.

to this add:

1/8 cup taragon vinegar
1/4 cup olive oil

and whisk together well.

use another 1/4 c finely shredded parmesean cheese and toss the dressing, cheese and 1 c. croutons with a nice big head of de-veined and washed romaine lettuce.

Voila. The BEST tasting cesear salad you have ever tasted.

~Nichole (yogagirl)

Anonymous said...

here's a nice main dish to go with your salad: Easy Lasagna (and I mean EASY! so easy I can do it)

9 cooked lasagna noodles (follow box directions)
1 container ricotta cheese
1 container pesto
2 jars of prepared red pasta sauce (ragu, whatever you like)
1 pound cooked italian sausage (I use ground turkey)
1 egg
2 bags of shredded Italian 4 or 5 cheese blend

Cook the lasagna noodles, rinse and drain.

Get a 9x13 inch pan.
1.Brown sausage and drain.
2.Stir together egg, ricotta and pesto
3.spread ½ jar of pasta sauce evenly in a lightly greased 13x9 inch baking dish.
4.Layer with 3 lasagna noodles (not touching each other or sides of dish)
5.Spread ½ of ricotta mixture on top then ½ of sausage.
6.Sprinkle 1 cup of grated cheese and pour remainder of pasta sauce on top.
7.Repeat layers using another 3 lasagna noodles, rest of ricotta, rest of sausage, and one cup of cheese mixture
8.Top with remaining 3 noodles, pour one jar of pasta sauce on top (covering noodles) and top with remaining cheese (one bag)
9.Bake covered with foil at 350 degrees for 40 minutes then another 15 uncovered until cheese is melted and edges are lightly browned and bubbly. Let stand 15 minutes before serving.
~Nichole

Crazydogmama said...

A.W.E.S.O.M.E Nichole!!!!!! Thank you! You see guys??? This is a person who rocks - the rest of you completely SUCK. Annie and Big Pissy - you can redeem yourselves if you put your recipes on here.

Looks like I'm having Caesar salad and Lasagna for dinner - hope the rest of you choke on your p, b & J's! :)

Alexandra said...

I cook idiot-proof food that needs to resemble healthfullness and needs to create a minimum of dishes. Oh! and if it's the 2 days immediately after I went grocery shopping, needs to use of all the vegetables I have before they go bad ( I live alone, it's a constant struggle to eat stuff before it goes bad).
So, the main idea is:
-take some sort of a baking tray
-place chicken breast ( or fish or whatever) there
-pour some sort of cooking sauce over it, from a jar of course ( my absolute favourite right now is this sundried tomato pesto I smear over the chicken breast)
-toss whatever veggies you have with some olive oil, salt, and pepper and place them in same baking dish ( carrots, potatoes, asparagus, broccoli, peppers- they all work)
-cover the whole thing in foil and bake it until it looks done ( 45 minutes or so)
-if other vegetables are in the fridge, make a side salad.

Fortunately, my tastebuds don't get bored easily, because all I do with the above recipe is vary the vegetables and the sauce. Otherwise, that's it almost all the time.

now, my boyfriend, he can cook so whenever I'm having dinner at his house, I'm amazed at the fish curries, and the stews, and the fancy stir fry...

Crazydogmama said...

Alexandra - hey, that's great! I have some salmon I didn't know what to do with. and sundried tomato pesto?? that sounds scrumptious!

Big Pissy: Bring on the fattening recipes, its ok! I cook both healthy and fattening depending on my mood. and my monthly cycle. :)

Lorraine said...

There is a recipe I enjoy very much. It has Peanut Butter from the Peanut Butter & Co. in NYC but that can also be recreated in your kitchen. It's yummy and a bit spicy (well fro a a spice wimp like me anyhow)

Ingred.
1/3 cup honey
1/4 cup The Heat Is On PB*
1/4 (1/2 stick) unsalted butter
2 large boneless chicken breasts (cut into 1 to 2 inch strips)

Preheat oven to 350 degrees. line a pan with alum foil

In a small saucepan over low heat, combine honey and PB and butter until the butter is melted and mixture smooth. Remove from heat.

Dip chick strips into the glaze, coating well on both sides. Reserve the extra glaze. Place in pan, cover with foil and cook for 20 mins. on center rack of oven.
Remove the chicken and pour remaining glaze on top. Continue to roast for another 20 mins. or until the chicken is cooked through.

The Heat Is On PB
to 1 cup of smooth natural (I didn't use natural) PB add 1 tsp. of crushed red pepper, and 1 tsp. of cayenne or hot sauce.

You can also order the PB online from their site and they sell a 4 pack that is to DIE for :)


Happy Anniversary BTW :)

Anonymous said...

oh god! I WANT that peanut butter! that sounds delish.
ps- I do rock. thankyou. ~Nichole
pps-forgot to wish you happy anniversary yesterday! whoo hoo.
ppps-did you find the anchovie paste? it's in the canned tuna aisle.

Crazydogmama said...

Lorraine - that sounds yummy!!! A big thank you to those that submitted recipes!! I now have something to do on my 5 day vacation.

Nichole - LOL, yes, found the paste. I will testing it out in the next few days...

Hole said...

ok, well what I do, is I take two pieces of bread, no matter which kind. I slather butter on one side of each. are you with me so far? hehe. I proceed to cut half inch thick pieces of sharp cheddar cheese to cover all areas of bread, leave no bread showing...this is very important. ;-) then I turn on the stove and try not to burn it. I usually succeed. sometimes I throw some garlic powder on the cheese, if you like garlic. I also enjoy the occasional can of tomato rice soup or cream of tomato soup to go with it, and I just know boa agrees cause he told me he loves tomato soup, right boa? hehe. now I know this may seem like a difficult recipe, but with a little love and precise measurements, you can have yourself a nice grilled cheese sammy. you're welcome.

Crazydogmama said...

Hole: OK, I actually never thought of putting garlic on the cheese before - that is a good idea! See, no matter who you are or how simple you think your cooking skills are, someone can benefit from your knowledge.

Annie...still waiting for the scallop recipe...can you see me with my hands on my hips tapping my foot? I knew you could. :)

Ann(ie) said...

ooooops. Sorry bout that. I asked Matt about his famous scallops and he says he pans sears them with olive oil and sea salt and voila! I thought it was much more intricate. Make with baby brocoli or asparagus and custinis and they are to die for!!! I swear. Oh and remember his enchilada's? I can send that recipe, too if you want? just prepare to eat the whole pan...they are evil!

smartypantz32 said...

This is one of my favorites:

Turkey Milanese with Mache Salad - 4 Servings

With this 10-minute meal, dinner will be on the table before your stomach begins to rumble.


INGREDIENTS
Salad:
1 small head Belgian endive, cut into strips
1 cup diced plum or cherry tomatoes
1/3 cup thinly sliced red onion
1/4 teaspoon each salt and freshly ground pepper
2 tablespoons balsamic vinaigrette

Turkey:
4 (4-ounce) turkey breast cutlets, pounded thin
1/2 cup plain dry breadcrumbs
1/2 cup grated Parmesan cheese
Flour, for dredging
1 large egg, beaten
2 tablespoons olive oil

DIRECTIONS
1. Salad: In a medium bowl, toss all ingredients except vinaigrette; set aside.
2. Turkey: Sprinkle cutlets with salt and pepper.
3. In a pie plate, combine breadcrumbs and cheese. In another pie plate, add flour. Dredge cutlets in flour, patting off excess. Dip into beaten egg, letting excess drip off, then dip into breadcrumb mixture.
4. In a large nonstick skillet, heat oil over medium-high heat. Add cutlets and cook 2 to 3 minutes per side, until golden brown.
5. Place cutlet on a serving plate. Toss salad with vinaigrette. Top each cutlet with salad, dividing evenly.