Food, food, glorious food!

[mirium]

Anyone interested in a recipe exchange? Other than furrymom and me, that is. I'll start off with one I already posted in furrymom's thread:

Spaghetti Cheese Almondine

Brown 2 Tablespoons of slivered/sliced almonds in 1/2 tablespoon of margarine, in a large frying pan on medium heat. (Margarine works better than butter. Go figure.)

Meanwhile, boil water for spaghetti in a second pan. Take 2 oz. spaghetti, break it into short (1 or 2 inch) pieces into the water, stir. Cook 8-10 minutes, stirring occasionally.

When the almonds are browned, add 1/2 cup cottage cheese and stir until the little lumps all melt into a smooth sauce. Drain the spaghetti and dump it into the frying pan and stir until it's all mixed up. Serve with garlic bread, salad, or whatever you're in the mood for.

Whole thing takes about 15 minutes to make and absolutely NO cooking skill. One caveat: about an hour after you eat it, you feel a lot more full -- so leave some room when you push back from the dinner table.

[furrymom1]

sounds yummy and i will try it. i need almonds and cottege cheese. i meant to get them today but it was sooooo cold and i didn't want to leave the house today.. later gator jeanne

[furrymom1]

okay a good one i figured out to make from the allrecipe site but with my own little bit of a twist.

rib roast mine was 2 ribs and about 3 pounds, 1/2 cup flour, gr black pepper, salt( i use montreal steak seasoning) 1 /2 tsp onion powder, 5 or 6 chopped fine garlic cloves, 1/8 tsp celery seed. 2 tbls olive oil. let meat sit out for a couple hours to come to room temp. pre heat oven 425 degrees. 220 degrees C. line baking pan with foil.

put roast in pan and dry with a paper towel. mix oil and garlic. rub roast. mix flour, steak seasoning, onion powder and celery seed. pat the roast on all sides with the flour mixture. real well. roast in pre heated oven about 15 minutes a pound for medium rare. if you have a meat therm 120 degress f or 49 degrees C, medium rare, 130 degrees f or 54 degrees C, 140 degrees F or 60 degrees C for well done. every now and then add a cup of water to bottom of pan to use to make gravy. when roast has finished cooking, take out of oven and cover with alum foil. allow to rest in a warm spot for 20 or 30 minutes before slicing.

try this with care and if it doesn't work let me know. i loved it.

look for a small out of the way market and see if the roasts are cheaper there. mine is...jeanne


hey i forgot to tell why you add the water to the bottom of the baking pan. it keeps the grease from turning to smoke. that is what i was told so not really sure..

[mirium]

As a single person with a smallish freezer, I don't do roasts very often -- is "rib roast" pork? (Taking the lead on asking dumb questions, here. ) Although that recipe sounds pretty good with any big hunk 'o meat! Think I'll be trying this one out pretty soon, I'm tired of traditional pot roast. Especially since one pot roast lasts me for a couple months...

Out of curiosity, what was your twist on the recipe?