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any one have any really great...

does anyone have any really great recipies they make that there family loves i really wanna try and make something new , also if you have any really good baby food recipes to that would be great


Asked by firstbaby10 at 5:46 PM on Jul. 3, 2009 in Babies (0-12 months)

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Answers (8)
  • Tamale Bean Pie
    1 medium onion - chopped
    1 green bell pepper - chopped
    2 cloves garlic - minced
    16 ounces refried beans, fatfree - (1 can) (I use the dehydrated or 1.5 cups home cooked)
    30 ounces pinto beans, canned - (2 cans) (or 3 cups home cooked)
    1 cup frozen corn kernels
    3/4 cup salsa
    2 tsp chili powder
    1/2 teaspoon cumin
    1 tsp salt - optional
    1 tbl nutritional yeast (loaded with B vitamins, has a salty cheesy flavor)
    Cornmeal Crust
    1 cup cornmeal
    1 tsp salt
    1 tbl agave nectar -- or other liquid sweetener*
    1 cup boiling water

    Answer by rkoloms at 9:12 PM on Jul. 3, 2009

  • My hubby loves my beef stroganoff, it's very easy (I found it in the betty crocker cookbook I just double the recipe to make sure we have leftovers). If you need the recipe PM me. Another something really easy are my burgers, I've had friends specifically request them if we're getting together, I use 85/15 beef (or 90/10), add some Tony's Cachere (from the spice aisle of your supermarket), a couple dashes of worcestershire sauce, and a few dashes of louisiana hot sauce, if it gets too much liquid you can add some bread crumbs to soak it up. Grill over a medium grill until done to your likeness.

    Answer by finallyamom40 at 6:04 PM on Jul. 3, 2009

  • if you go to have a lot of great recipes. It's a fun far as cooking for the family, I don't do it much. My DH runs a restaurant so he's usually working at nite or he'll bring something yummy home =)

    Answer by calliesmommie at 6:31 PM on Jul. 3, 2009

  • for baby recipes; get the book from your local library.
    For the family, here are a couple of our faves:
    I serve this it over broccoli (and I make double the sauce).
    Pasta and Tofu with Finger-Licking Peanut Sauce
    1/2 cup vegetable broth
    1/4 cup chunky peanut butter (I use smooth)
    1/4 cup low-sodium soy sauce
    3 tablespoons brown sugar
    2 tablespoons rice vinegar
    2 teaspoons grated peeled fresh ginger
    2 teaspoons chile paste with garlic (add to taste, it is pretty spicey)
    4 garlic cloves, minced
    8 ounces uncooked whole wheat angel hair
    1 pound firm tofu, drained and cubed (optional)
    1 cup (2-inch) sliced green onions
    1 cup shredded carrot

    Answer by rkoloms at 9:11 PM on Jul. 3, 2009

  • Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently (this can also be done in the microwave; use a tempered glass bowl, like pyrex, cook for 20 seconds, stir, repeat until smooth). Remove from heat. Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

    Answer by rkoloms at 9:12 PM on Jul. 3, 2009

  • Preheat oven to 400 degrees. In a large nonstick skillet over medium-high heat, sauté the onion until it is just beginning to brown, stirring constantly. Add the green pepper and stir for 2 minutes. Add the garlic and sauté for one more minute. Add the remaining ingredients, except for the nutritional yeast and crust ingredients. Mix well and pour into a 2-quart baking dish. Sprinkle with nutritional yeast.
    Mix cornmeal with salt and stir in agave nectar. Beat in boiling water until mixture is smooth. Drop by spoonfuls over nutritional yeast and beans and spread to cover the surface.
    Bake for 25 to 30 minutes, or until crusty.
    *Any mild-tasting liquid sweetener will do--including rice syrup, corn syrup, honey, or barley malt syrup.

    Answer by rkoloms at 9:12 PM on Jul. 3, 2009

  • Snobby Joes (from Veganomicon)
    1 cup uncooked lentils
    4 cups water
    1 tablespoon olive oil
    1 medium yellow onion, diced small
    1 green pepper, diced small
    2 cloves garlic, minced
    1 - 3 Tablespoons chili powder
    2 teaspoons oregano
    1 teaspoon salt
    8 oz can tomato sauce
    1/4 cup tomato paste
    3 tablespoons maple syrup
    1 tablespoon yellow mustard (wet mustard)
    4 to 6 whole wheat buns

    Answer by rkoloms at 9:13 PM on Jul. 3, 2009

  • Put the lentils in a small sauce pot and pour in 4 cups water. cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside. About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and pepper in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more. Add the cooked lentils, the chili powder, oregano and salt and mix. Add the tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup and mustard and heat through. Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can't wait.

    Contact me if you would like more!!

    Answer by rkoloms at 9:14 PM on Jul. 3, 2009