My hand crank Atlas pasta roller is great. I need to build a rolling butcher block island for my kitchen now and think that I will design it with the pasta roller in mind (I also have to keep my dog kennel in mind too).

Any favorite fillings for the ravioli. I know pumpkin / butternut squash is a traditional Christmas anti-pasta but I have never tried it.

I typically use a blend of three or four cheeses - ricotta, mozzarella, parmesan - with spinach. I've done a few meat fillings but can't seem to get the filling pureed enough for my liking (I need better tools).

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~ Mark

I don't have a pasta roller, phil's parents might, but if they do I doubt it gets much use.

Ladies?! Where are your recipies?!

Super Easy Skillet Lasagna

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 small green bell pepper, chopped (1/2 cup)
1 1/2 cups uncooked mafalda (mini-lasagna noodle) pasta (3 ounces)
1 1/4 cups water
1/4 teaspoon Italian seasoning
1 jar (14 ounces) tomato pasta sauce (any variety) or Marinara sauce
1 jar (4.5 ounces) sliced mushrooms, drained
1/3 cup shredded mozzarella cheese, if desired

1. Cook beef, onion and bell pepper in Dutch oven over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in remaining ingredients except cheese. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 12 minutes or until pasta is tender. Sprinkle with cheese.

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"If you're not falling, you're not trying." - Sonni Trotter

~*~Lacey~*~

My Photos

Well...

I'm not one for actual recipes much, but here's one I made up, sort of.

Chicken Stewp.

Ingredients are:
- A couple of Boneless, skinless chicken breasts cut into chunks.
- Lots of veggies. Whatever you like. I use spring onions, red potatoes, tomatoes, squash, eggplant, cabbage, peppers and fresh green beans. Sliced or cut into chunks.
- Lemons, or conectrated lemon juice.
- Hot sauce or spicy peppers.
- Butter or margerine.
- Any spices you like. I use a lot oregano, cayenne pepper, mint and salt and pepper most of the time.

Preparation is really simple. Get out a large saucepan, and pour in enough water to coat the pan, then melt in the butter. Cut up your veggies and toss them in in order of what needs to cook the longest. Potatoes and squash and cabbage are usually first. Save the tomatoes for after the chicken goes in. Cut up the chicken and toss them in too. Add more butter or water if needed. Add lemon or a squirt or two of concetrated lemon juice. Add hot sauce or hot pepper to taste. Add tomatoes last. Cover the pan and let everything simmer until everything is cooked through. You will end up with a sort of stew/really thick soup that goes great by itself or on rice or noodles.

I do actually have a couple of real recipes that I can give you - but they'll have to wait until I get home.

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"Let's eat, Grandpa!"
"Let's eat Grandpa!"

Punctuation. It saves lives.

my families secret recipe for pecan pie is.... shhhhh... on the back of the DARK Karo Syrup bottle.

I'll probably tell my mother in law this on her death bed. Every year I make it and she begs me for the recipe, saying how its the best pecan pie she has ever eaten. I just tell her its a family secret. I'm SO evil.

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My name is Liz
Do what's best for the animal, not what's best for you.

That's horrible....most of our 'secret family recipies' are secret because everyone is too lazy to measure things out, we go by the 'pinch, dash, splash,heck-of-a-lot,some' rule and hope other people know what a 'smidgen' is...

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"If you're not falling, you're not trying." - Sonni Trotter

~*~Lacey~*~

My Photos

I'm big into writing down my recipes and procedures, that way I can change it, on paper, for the next time if something needs tweaking. The whole pinch and smidgen is fine too, it gives a good base and leaves a lot of room for interpretation. I think everyone should cook or learn how, I was a fast food and little debbie junkie until I started working in a kitchen and saw what food really was, now I'm in better shape, feel better about myself, and I get paid to do what I love, plus the bonding over food can only be compared to the bonding with booze.

Dont forget to cook with the booze, and I guess occasionally you can put it in the food too.

I use recipes as a guide so I don't forget things but rarely do I measure anything.

Easy chicken and rice type dish.

Whole fryer chicken quartered and chunked
onion chopped
bell pepper(s) chopped
two cans of diced tomatoes undrained (with or without stuff like garlic and peppers added)
cup or cup and a half of long grain rice
a few cloves of garlic
water or weak chicken stock as needed
S&P
Maybe a dash or two of white wine

In a cast iron pan / dutch oven (I've also used a slow cooker) on the stove top lightly sautee the onion, peppers, garlic.
Add the rice and keep it moving until it starts to go translucent
Add tomato cans
Add chicken
Add water to almost cover the chicken

Knock down to low heat, cover, stir as needed, cook until chicken is done
You'll have to check the chicken carefully as the juices with all this tomato tend to be rather red in colour.

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Re-read this a few hours after posting. forgot the oil / fat for the initial sautee. Add some olive oil or butter to this otherwise you will have a bit of a burnt mess early on. Told you I typically don't use recipes.

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~ Mark

Lobster Ravioli with a red bell pepper cream sauce. Spinach, gorgonzola and walnuts with a brown butter sage sauce. Spinach, mushrooms and ricotta with a brown butter, balsamic and toasted walnut sauce.

Craig

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Gems of the Rainforest

Hello,

I am not adding a recipe right now, but offering an option. Would any of you be interested in me adding a "recipe database" where you could add your recipes, with an image? If we get enough submissions, I could possibly toss together a small cookbook for you all to download. Sort of like an e-cookbook.

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Sounds like a great idea to me!
Just as long as we don't start getting recipes for Iguana stew or Snake steaks!

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Merlin,
What's Life Without A Little Magic!