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The Catsite Recipe Thread

post #1 of 19
Thread Starter 
I miss the recipe thread!

I've been cooking more lately, and have been looking for some good ideas.

would anybody be interested in bringing it back?
post #2 of 19
I would if I could get more time to actually sit down and post the recipies!
I have so many great recipies, but when I get on here, there are so many new threads to try to reply to, I don't seem to have the time.

But I am sure others will, and I think it is a great thread!!
I can post one recipe from memory, (cause it is an easy one, and one of our favorites)....

Gumbo Burgers

1 lb. ground beef
1 can chicken gumbo soup
1 tbs ketchup
1 tsp mustard
dash of worchestershire sauce

brown ground beef, drain
stir in chicken gumbo soup, ketchup, mustard, & Worch. sauce
simmer for 10 minutes.
Serve on buns.

This is so delicious, and a nice change from sloppy joes!
Try it! It tastes better than it sounds! Double it if you have more than 3 people eating it.

Great thread, Colby!!!!!
post #3 of 19
1 pound ground beef
1 small onion minced
2 stalks celery minced
2 tablespoons chopped cilantro
1 bell pepper minced

Brown the meat and the above ingredients, drain the meat then dump mixture onto paper towels to further drain the grease.

In LARGE saucepan combine:

2 cans Campbells Tomato Bisque Soup
2 cans cream corn
2 cans mexican style stewed tomatoes
1 small can ortega chilis minced
a dash of hot pepper sauce
dash salt and pepper

Mix well, set on medium heat and add the meat mixture, stir again and bring to a boil stirring occassionally. Lower heat to a simmer, cover and simmer for 25 minutes or until the flavors are blended. Boil up your spaghetti noodles, drain noodles, place noodles of serving platter, add meat mixture and serve warm. Cornbread goes really good with this too, especially if you add cheese and chilies to the cornbread mix...........
post #4 of 19
This is my sweetie's grandma's (aka the grandlady) favorite recipe. Very easy, very good.
Magdalene's Macaroni Pie

3/4 cup uncooked lg. elbow macaroni (Mueller's Ready Cut if you can get it)
1 egg beaten with enough milk to make 1 1/4 cup
8-12 oz. cheese
salt and pepper

Cook the macaroni until firm. Place half of it in a 1 quart square casserole dish. Slice the cheese and arrange 1/2 of it loosely on top. Salt and pepper. Repeat with the rest of the ingredients to make another layer. Pour milk and egg mixture over the top layer. Make sure to pour it all over the top layer. Bake at 325 degrees until golden brown on top, usually about an hour.

Unfortunately, the grandlady is no longer with us, but she would be happy that I passed this on to you.
post #5 of 19
Oh, wow! I started a thread like this at another site, and was thinking about starting it here when airprincess beat me to it! (Apparently it's not new here, either!) Here is my favorite easy recipe:

Fettucini Alfredo
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated parmesan cheese
(Gruyere cheese can be substituted - I usually use 1/2 parmesean and 1/2 gruyere.)
1/4 cup chopped fresh parsley

Melt butter in a meduim saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve over bed of fettucini.
post #6 of 19
Thread Starter 

1/4 cup sugar
a/2 cup milk
1 1/2 cups baking mix

3 cups crushed peaches (about 6 fresh or 1 large can)
3/4 cup sugar
3/4 cup orange juice
1 tablespoon lemon juice
1 1/2 teaspoons vanilla or 3/4 each vanilla and almond extract

For dumplings, combine sugar, milk and baking mix. Mix well.

For sauce, combine peaches, sugar, and O.J. in 1 1/2 quart saucepan. Cook over high heat, stirring until boiling. Reduce heat to low. Simmer for 15 minutes or until thick. Remove from heat, stir in lemon juice and vanilla.

To serve, reheat sauce to boiling, drop dumplings into hot sauce. Cover tightly. Reduce heat to low and cook 20 minutes or until done.
Serves about 6 to 8.

This is soooo good with ice cream, or just alone!

Quick and Easy Peanut Butter Cookies

1 cup of sugar
1 cup of peanut butter
1 egg

Mix together and bake at 350 degrees for about 11 minutes.

Easy Hot n Sweet Pickles
These pickles are a great summertime snack, but are good any time of the year

I only use 4 to 4 1/2 cups of sugar when I make these, but you can adjust it to suit your taste.

Hot n Sweet pickles

1 gallon dill pickles
4 ounces hot pepper sauce
2 to 4 heads of garlic (bulbs, not cloves)
5 pounds sugar

Drain pickles and rinse. Return to original jar.
Add hot pepper sauce, garlic, and sugar.
Shake well.
Turn jar over every day for 2 weeks.
Makes 1 gallon.

Serves: 6
This easy pasta salad always impresses company, but you need not wait for special occasions to make it.
· 1 pound good-quality frozen cheese tortellini, vegetable-filled tortellini, or tofu tortellini
· 1 cup unthawed frozen green peas
· 2 cups finely chopped fresh broccoli florets
· 10- or 12-ounce jar roasted red peppers
· Liquid from the roasted peppers
· 2 tablespoons olive oil, preferably extra-virgin
· 2 tablespoons red-wine vinegar
· 2 teaspoons Dijon-style mustard
· 1/4 cup grated fresh Parmesan cheese
· Salt and freshly ground pepper, to taste
Begin cooking the tortellini according to package directions.
Layer the frozen peas and the broccoli florets in a large saucepan with l/2 inch of water. Bring them to a simmer and steam over moderate heat, covered, until the peas are thawed and the broccoli is bright green, about 3 to 4 minutes. Drain the peas and broccoli and rinse them under cool water until they are at room temperature.
In the meantime, drain the roasted peppers, reserving the juices in a small mixing bowl. Cut the peppers into strips. Combine the liquid from the red peppers with the remaining dressing ingredients and mix.
When the tortellini are done, drain them and rinse under cool water until they are at room temperature. Combine them in a mixing bowl with the peas, broccoli, red pepper strips, and dressing. Add the Parmesan cheese and toss well. Season to taste with salt and pepper and toss again.

Roadside Potatoes
Here's a recipe for my favorite potatoes. It's easy and good for you. Well, ok, it's easy. Don't eat this if you're watching your weight! I always bring this when we have pot luck dinners, and there's never any left.

Roadside Potatoes

3 cups half and half
1/2 cup butter
1 teaspoon salt
1 (24 oz.) package hash brown potatoes, frozen
1/2 cup grated Parmesan cheese

In saucepan, heat cream and butter; add salt. Place potatoes in oblong pan (9x13 or smaller pans). Pour cream mixture over potatoes. Sprinkle with cheese. Bake uncovered for 1 hour at 325 degrees. Serves 8-10.

Banana Nut Bread
This is my favorite banana bread recipe. I love to eat it for breakfast.

Banana Bread

2 1/2 cup flour
1 cup sugar
3 1/2 teaspoon baking powder
1 teaspoon sald
3 tablespoon salad oil
3/4 cup milk
1 egg
1 cup chopped nuts
1 cup bananas

Heat oven to 350 degrees. Grease and flour 9x5x3 loaf pan. Measure all ingredients into large mixer bowl. Beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan. Bake 55 to 65 minutes or until toothpick comes out clean.

Tator Tot Casserole
This is a great recipe for families. It feeds a family of four. For larger families, simply double the recipe. I also make this alot when I take dinner to people. You can just not cook it before you go, and tell the people how long to cook it. It also reheats well.

Tator Tot Casserole

1 lb. hamburger meat
1 package tator tots
1 can cream of mushroom soup
1 onion chopped

In pan, brown meat and onion until meat is cooked. Drain off fat. Put meat and onion in a 2 quart casserole dish, and cover with cream of mushroom soup. Cover this with tator tots, as many as will fit. Bake at 350 degrees for 45 minutes or until tator tots are brown and crispy.

7-Up Cake
This is one of my favorite cake recipes. It's almost like a pound cake and tastes best 1 to 2 days after you bake it.

7-Up Cake

1 1/2 cups margarine
3 cups sugar
5 eggs
3 cups flour
2 tablespoons lemon extract
3/4 cup 7-up or Sprite

Cream sugar and shortening and beat until light and fluffy. Add eggs, one at a time, and beat well. Add flour. Beat in lemon extract and 7-Up. Pour batter into well-floured bundt pan. Bake at 325 degrees for 1 1/4 hours or until toothpick inserted comes out clean. Once cooled, remove from pan and sprinkle with powdered sugar.

Broccolli Casserole
This one is a favorite at pot-lucks and picnics!


1 10 oz. package frozen brocolli
1 1/4 cups milk
3 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup grated cheese

Preheat oven to 350 degrees
Cook brocolli in small amount of water 3 minutes, drain.
Pout milk into small saucepan, bring to boil. Cool to lukewarm.
Mix eggs with salt and nutmeg, add milk and cheese, beating constantly.
Pour into greased baking dish, add brocolli.
Bake 30 to 40 minutes or until knife inserted into center comes out clean.
Serve Hot.

Every time I make this, someone asks for the recipe!

Delicious Meatloaf


This may sound like an odd recipe for meatloaf, but it's tasty and
surprisingly easy.

For Meatloaf:
1 lb lean ground beef
2 eggs
3 pieces of freshly crumbled bread
1/2 cup milk
1 tsp. salt
1/4 tsp. pepper
1/2 small onion, finely chopped
1 cup shredded cheese
1/2 cup shredded carrots

For Sauce:
1/2 cup ketchup
1/4 cup mustard
1/4 cup brown sugar


In a small bowl lightly beat eggs and milk. Add bread and let soak. In a
larger bowl, mix rest of the meatloaf ingredients and add to egg and milk
mixture. Shape into loaf pan. Mix sauce ingredients in a bowl and spread
over top of loaf. Bake at 350 degrees F for 1 hour and 15 minutes and

Melon Salad

1 cantaloupe
1 honey dew melon
Shrimp (optional)
About 3-4 tbsps. fresh Dill
Balsamic Vinegar

Cut melons into cubes (I use a melon baller and make balls).

Chop the fresh dill fine and sprinkle over melon

Sprinkle balsamic vinegar to taste (I use about 3-4 tbsps.)

Sprinkle oil over everything (again, your taste)

Add cleaned, cooked shrimp (this truly is optional - the salad is great with or without the shrimp).


Strawberry Yogurt Torte


This dish is wonderful and looks so elegant when it is served!

Pastry for double crust pie
1 cup strawberry yogurt
1/4 cup sugar
2 cups sliced fresh strawberries
1 8 1/2 oz. can crushed pineapple, drained
1 cup whipped topping


Prepare pastry, divide into 3 equal parts. Roll each portion to 1/8". Using
pastry wheel, trim each portion to an 8" circle. Place pastry circles on
baking sheets, prick. Bake in 450 degree oven for 8 - 10 minutes or until
lightly browned. Cool thoroughly. For filling, combine yogurt and sugar,
mix well. Fold in strawberries, pineapple, and dessert topping. Place
pastry on serving plate. Top with 1/2 of the filling, add another circle.
Top with remaining filling. Place remaining circle on top. Top with
additional yogurt and strawberries. Chill at least 30 minutes

Okay....here is my really easy lasagna recipe....and I am doing this from memory....too lazy to go look it up...

9 lasagna noodles.
1/2 a quart of canned tomatoes(diced) or boughten canned stewed tomatoes, then dice them) maybe 16 ounces if you do it that way
One 32 ounce jar of Prego Spaghetti sauce ( or any kind you like)

Brown ground beef ( 1 1/2 pounds) then drain and add the diced tomatoes and the spaghetti sauce... simmer on low.

Grease bottom of 9x 13 pan....then put small amount of sauce in the bottom....then three lasagna noodles, side by side, on top of that...(don't cook lasagna noodles....put them in hard....this is why this recipe is so easy!)
then put more sauce on top of the noodles, then....

repeat this layer 3 times...

On top of the lasagna noodles and sauce, put shared amounts of a
2 cup package mozerella cheese, 2 cup package shredded colby-jack cheese, and cottage cheese. (or ricotta)
Make sure you save enough of each of these for the last layer. Of course after your cheese and cottage cheese, you add more noodles and then more sauce. (geez I hope this makes sense, since it is just coming from memory)
Then put foil on top of it, and bake at 350 for half an hour....then uncover and bake one more half hour. (hour total)
You must use the recommended amount of sauce though, or the noodles won't get cooked.

Basic Cheesecake
Create new variations by topping this recipe with your favorite fruit.

Serves 8-10

1 Tablespoon Butter
3/4 cup Graham cracker crumbs
1 cup Sugar
2 1/2 teaspoons Cornstarch
1 1/2 pound cream cheese
2 eggs
1/2 cup Cream
1 teaspoon Vanilla

Pre-heat the oven to 350. Butter a medium spring-form pan.
Press the graham cracker crumbs into the bottom. Place in the
refrigerator for 30 minutes. Whip the cream cheese in a mixer.
With the mixture running slowly, sprinkle in the sugar and
cornstarch, then add in the eggs and vanilla. Slowly add the
cream until all ingredients are well mixed. Pour into the
spring-form pan. Place on a cookie sheet and bake for 40-45
minutes (or until the top begins to brown and the cake is firm).
Cool at room temperature. Refrigerate. Serve well chilled.

Salsa Chicken with Rice


This meal is extremely easy to make!

2 boneless, skinless chicken breasts, cubed
1/4 tsp. powder or grated ginger
1/4 cup of light soy sauce
Salt and pepper to taste
2 Tsp. butter or margarine or butter flavored cooking spray
32-ounce jar of mild to hot chunky salsa
16 ounces of water


Cube chicken breasts and place in a bowl with ginger. Pour soy sauce to marinate for about five minutes. Salt and pepper to taste. In a large skillet, spray some butter flavored cooking spray or butter or margarine. Sauté the meat until
done. Add one jar of mild to hot salsa of your choice. Add half a jar of hot water and let simmer for thirty minutes. This will thicken as it simmers. Pour over rice and serve with black beans as a side. If you’d like, sprinkle with taco cheese and scallions.

Caesar Potato Salad
Try this variation of French-style potato salad at your
next cookout.

Serves 4

2 pounds Red potatoes
1 cup Caesar dressing
1/4 cup Parmesan, grated
Salt and pepper to taste

Boil the potatoes until just soft. Cool and cut into
1/4-inch slices. Toss in the dressing.
Toss in the cheese. Check the
seasonings. Serve chilled
post #7 of 19
I have no idea how you did that, but ya done good!

Is there a way to re-name the thread, so people will know what its about at just a glance? No offense, but the present title is a little vague

Once again...nice work!
post #8 of 19
Thread Starter 
I was thinking the same thing. need a mod to change it I think

so if any mods are reading this, please change this to the recipe thread or something equally straightforward.

post #9 of 19

And Ap, thanks for all those great recipes, wow your fingers must be numb from all that typing! This is a great thread and when I get more time, I also have lots to share!
post #10 of 19
I learned to make this in a high school home economics class and it is still one of my favorites.

Rice Cassrole

1 cup uncooked rice
1/2 stick butter
1 can French Onion soup
1 can Consomme' soup
1 tbsp. Worcestershire sauce

Saute rice in butter until lightly browned. Pour into 1 1/2 quart baking dish. Add soup straight out of the can. Stir in Worcestershire sauce. Bake in 350 degree oven for 1 hour or until all liquid is absorbed.
post #11 of 19
2 cans of french style green beans
1 can of mushroom soup (undiluted)
1 can of water chestnuts (strained)
1/2 cup of cheddar cheese
3/4 cup of French Fried Onion Rings (you can use the canned kind)

Simmer the green beans for 15 minutes. Remove and strain the water.
Add mushroom soup, and water chestnuts. Fold ingredients together until mixed thoroghly and place in a baking dish. Bake at 350 degrees for 25 minutes. Remove from the oven and sprinkle cheddar cheese followed by the onion rings. Place back in the oven for 5 minutes.

Cat Eat your heart out Martha! :laughing2
post #12 of 19
I asked my cousin what I could bring, she of course said "Nothing" but she told me the menu and I noticed, there were no salads and no fruit, so I made Waldorf Salad and it was very popular! Esp. with the kids. (Usually my food choices are looked at as kind of wierd, their loss.) So here is what I did:

2 Granny Smith apples
1 package red grapes
lemon juice
plain yogurt

Take a good sized bowl, fill it about half way with water and squirt some lemon juice into it. This is to put the cut apples in so they don't go brown. Cut the apples into bite size chunks. Cut the grapes in half. The apple pieces should be about the same size as the grape halves, and there should be about equal amounts of apples and grapes. Add at least one stalk of celery, more if desired. Drain the fruit. If the apples are too tart, add a teaspoon or two of sugar. In a separate bowl, mix 3 tablespoons of yogurt, 3 tablespoons of mayonnaise, 1 teaspoon of sugar, and a squirt of lemon juice. Stir, taste, and adjust to your preference. Add the sauce to the fruit, mix, and let sit in fridge. Don't add too much sugar because the fruit juice will sweeten it up. Add walnuts if desired (we didn't do that this year).

For variety:

Try different types of apples, but in general the very sweet apples are not as good because they are not as crisp. It's nice to have a variety of colors, so if you use red apples try green grapes.

Use pears instead of apples, or one of each. Red apple, golden pear, and green grapes is very pretty.

Use pecans, almonds or macadamias in place of walnuts.

Add a thinly sliced scallion, but use less sugar in that case.

Use half whipped cream, all yogurt, all mayonnaise, or replace any part with Miracle Whip (salad cream).

Other add-ins: orange or grapefruit segments (no lemon needed), maraschino cherries (I think it's too sweet but my daughter likes it), coconut, curry spice, tuna or chicken. Remember to adjust the sauce for sugar content, not everything should be sweet!
post #13 of 19
Here is the way the mexicans cook shrimp. You buy the jumbo shrimp in the shells. You put a big pot of water on the stove to boil. While its warming, you peel and wash the shrimp and then, put them in the boiling water. After the shrimp is all pink and curled, you put it in a plastic bowl. You add chopped cilantro, chopped green onions, chopped celery, tomatoes, and chile cerrano(optional for all sensitive people) or jalapenos. Then you add a bit of the shrimp broth, tomato or vegetable juice, and tabasco sauce. Then you stir it up really well. Then you eat it with saltine crackers. Its called coctail de camaron(shrimp coctail).
I also know how to do pozole. Anybody like pozole? You can use either pork or chicken and it tastes really good.
I am trying to learn how to make tamales. My ex-husband's family knows how to do it very well, but they never showed me.
post #14 of 19
Anybody interested in making mexican hot chocolate. Those that live in southern areas of the united states, if you go to a store populated by mexicans you can either get a box of chocolate Ibarra or Abuelita. You make it with milk and its really good. For those of you who don't have access to it, I can try and mail it to you. It is especially good for those cold nights!
post #15 of 19
My neighbor wants to have a taffy pull and I need a recipe, anyone got one?
post #16 of 19
I used to be a Cub Scout mom (don't laugh!), and we had a couple Taffy Pulls...lots of fun!
Heres the recipe I used.
Warning..it's MESSY!

Saltwater Taffy

2 cups sugar
1 cup water
1 cup light corn syrup
2 tbsp butter
1 1/2 tsp salt
1/4 tsp extract (peppermint, rum, etc) I used to get mine at the pharmacy, they had tons of flavors.
few drops food coloring

Butter a 15x10x1 inch baking pan and set aside
Butter sides of a heavy 2 qt saucepan (inside, not out )

In saucepan, combine water, corn syrup, sugar, and salt.

Cook over medium high heat until mix boils, clip a candy thermometer to side of pan, reduce heat to medium and boil until mix reaches 265 degrees, this will be a hardened but still "formable" stage.

Remove from heat and remove thermometer. Stir in butter, extract and food coloring.
We added the extract and coloring after dividing the mix, so we could have a variety of flavors.

Pour into buttered pan (or pans) and let cool 15 to 20 minutes or until easy to handle.

Butter your hands and twist and pull taffy until it becomes a creamy, apaque color and is stiff and difficult to pull, about 15 minutes,

Divide into 4 pieces, twist and pull into long strands about 1/2 inch thick.

With buttered scissors, snip into bite sized pieces and wrap in plastic wrap.

Makes about 100 pieces.

Oh, and wash the saucepan immediately, or it hardens and is a real pain to get clean!
post #17 of 19
This sounds kind of interesting but gross. I think Debby will love this recipe!!!!

Beer Cheese Soup
Serve this rich soup with a hearty loaf of bread.

Serves 4

1 stick of Butter
1 medium Onion, diced
2 stalks Celery, diced
1/2 cup Flour
4 cups Chicken broth
12 ounces of Beer (one can)
1 1/2 cups Sharp cheddar cheese, grated
1/2 teaspoon Dry mustard
Salt and white pepper to taste

Melt the butter in a heavy soup pot. Add the onion and celery. Cook until just soft. Sprinkle on the flour and cook for three minutes, stirring frequently. Slowly whisk in first the broth, then the beer. Bring to a boil. Reduce the heat. Slowly whisk in the cheese. Add the mustard. Remove from the heat and serve immediately. To reheat, place in a double boiler to prevent scorching.
post #18 of 19
Thanks to you guys, I was kept busy putting all the recipes onto a Word Document and then saving it on my disks. I have a question. I never really aquired a taste for mushrooms. On all the recipes that call for can of cream of mushroom soup, can I replace it with other creams such as brocoli, tomatoe, etc? I found a recipe for a chicken and stuffing casserole and it calls for cream of mushrooms. I want to use something else.
Here are a few recipes of my own:

Jam Cake
This cake is popular around the holidays in America's South.

2 cups Granulated sugar
3 Eggs
1 cup Buttermilk
3 cups flour
1 teaspoon Baking powder
1 cup Oil
1 cup Blackberry jam
1 cup Strawberry jam
1 cup Raisins
1 cup Pecans, chopped
1 1/2 teaspoons Cloves, ground
1/2 teaspoon Nutmeg

Pre-heat the oven to 350. Mix all ingredients and blend well. Add to a deep (lightly buttered and floured) square baking pan. Bake until firm in the middle (about 1 hour). Cool before cutting.

Kentucky Stack Cake
Thickened applesauce holds together the layers of this classic dessert.

2 teaspoons Baking powder
1/2 teaspoon Baking soda
1 teaspoon Salt
4 cups Flour
1 cup Sugar
3/4 cup Butter
1 cup Molasses
3 Eggs
1 cup Milk
3 cups Applesauce

Sift the dry ingredients twice. Cream the sugar and butter. Add to an electric mixer bowl. With the mixer running on low, slowly add the molasses and eggs. With the mixer still running, alternate adding the dry mix and milk. Blend well. Flour and butter four 9-inch cake pans. Add about 1/2 inch of batter and bake at 375 for 15-20 minutes. Repeat until all batter is used (should yield 4-6 layers). Cool. Reduce the applesauce until it is spreadable. Create the stack using the applesauce between the layers. Slice into wedges for serving.

Chicken Satay
The Marinade
4 cloves garlic
1/4 cup orange juice
1 Tbsp. fish sauce
1 Tbsp. sugar
1 pound boneless chicken (or shrimp, beef, pork) cut into finger size strips

The Sauce
1/4-1/2 cup coconut milk
1 tsp. curry paste
1 Tbsp. lime juice
1 Tbsp. sugar
2 tsp. fish sauce
1/4 cup peanut butter
A little chicken stock or water

Combine the marinade ingredients and marinate the chicken for two hours or overnight.
Skewer the marinated meat and grill for 2-3 minutes on each side.
Combine the sauce ingredients, whisk together and add a little stock or
water to consistency (not too thick, not too thin). Taste for sweetness.
Add a little more sugar, fish sauce or lime juice to taste.
Serve the grilled skewers with the sauce and serve garnished with chopped cilantro or scallions and crushed peanuts if desired.
Tip: If you're making a lot of these for a party, marinate them skewered
in a baking dish, bake the whole dish at 350 in the oven for a while and
finish cooking on the grill.

Serve this unusual beef and rice dish at your next brunch.

Serves 6-8

2 pounds Ground beef
2 medium Green peppers, seeded and diced
1 teaspoon Garlic, minced
1 medium Onion, diced
3/4 cup Raisins
3/4 cup Black olives, sliced
4 Bay leaves
1cup Rice
2 cups Beef broth

Brown the beef. Add the garlic, onion and peppers. Cook until soft. Toss in the raisins, bay leaves and olives. Add the broth and bring to a boil. Add the rice, cover and simmer for 20 minutes. Toss with the beef mixture. Serve warm
post #19 of 19
Well, I like mushrooms, so I usually use cream of mushroom instead of cream or celery. You could probably do that the other way around. Or cream of chicken, if it's a chicken dish. I don't know about tomato, the acidity might change the way the rest of the flavors interact.

But I'm not an expert . . . .
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