Chef Rinkaru Food Thread

[Rinkaru]

Sure,you can add your own recipes too! ^.^

[wildchild]

okies thanks,here's one of mine i find enjoyable.

wildchilds> no fuss rollups

1 lb ground beef
2 cups chopped red peppers
1 tbsp chili powder
1/2 cup sour cream
1/2 cup shredded cheese (devided)
8 flour tortillas
1/4 cup italian dressing

brown meat in a large skillet and drain. Stir in peppers and chili powder.
cook 5 minutes until peppers are crisp-tender stirring occasionally. Remove from heat.

Stir in sour cream and 1/4 cup of the cheese. Spoon about 1/3 cup meat mixture onto each tortilla. Roll up and arrange in 13x9 inch baking pan. Drizzle with italian dressing. Top with salsa and remaining 1/4 cup of cheese.

Broil 4 to 6 inches from heat source. 3 to 5 minutes or until cheese is melted and bubbly.

[Rinkaru]

BreakFast Goodies - Pork Shrimp Fried Rice


YOU WILL NEED
6 cloves garlic, crushed
1 pc medium onion, sliced
400 g ground pork
400 g shrimps, shelled
1 pouch (250 g) Tomato Sauce
4 cups cooked rice
2 pc eggs, cooked as omelette and then cut into strips
3 stalks green onions, chopped

HERE'S HOW
1 SAUTÉ garlic, onion and pork. Add shrimps and cook until tender. Season with 1-1/4 tsp iodized fine salt (or 1 tbsp iodized rock salt).

2 ADD Tomato Sauce and cook for 5 minutes. Add rice and mix thoroughly. Top with egg strips and green onions.

Serves 7
High in Niacin – promotes normal digestion and healthy skin.

[Rinkaru]

AfterSchool Favorites - Cheesy Macaroni


YOU WILL NEED
2 tbsp margarine
200 g Elbow Macaroni
1 pouch (250 g) Sweet Style Spaghetti Sauce
1/3 cup evaporated milk
100 g quickmelt cheese, coarsely grated

HERE'S HOW
1 MELT margarine in pan. Add Elbow Macaroni, Spaghetti Sauce, 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/8 tsp pepper. Cook while stirring for 5 minutes.

2 ADD 2 cups water. Allow to boil, then simmer for 12 minutes. Stir in milk and cheese. Cook for 3 minutes, stirring occasionally until cheese melts.

Serves 5
Rich in Vitamin B1

[Rinkaru]

Desserts on the Go - Bread and Dip


YOU WILL NEED
1 can (365 g) Spaghetti Meat Sauce
10 pc sliced bread, each piece cut into 4 triangles
1/2 cup coarsely grated quickmelt cheese

COATING
1/3 cup all-purpose flour
1 pc egg, beaten
2 tbsp grated Parmesan cheese
1 tbsp snipped parsley

HERE'S HOW
1 COATING: Dissolve flour in 1/4 cup water. Add 1/4 cup of Spaghetti Meat Sauce and remaining ingredients. Mix well. Set aside.

2 DIP (do not soak) each bread slice in coating mixture just enough to dampen both sides. Fry until just browned turning only once. Drain on paper towels. Set aside.

3 HEAT remaining Spaghetti Meat Sauce with cheese. Simmer until cheese melts. Serve as dip for bread slices.

Serves 10
Rich in Vitamin B2 – Essential for growth and production of red blood cells.

looks good i should make some i love food i m like kirby my stochah is a black hole

[wildchild]

Mac and cheese special

Butter, for greasing dish
12 ounces wide egg noodles
3 cups whipping cream
1 1/2 cups whole milk
1 tablespoon all-purpose flour
1/2 teaspoon salt, plus more for pasta water
1/4 teaspoon freshly ground black pepper
2 cups (packed) grated Fontina
3/4 cup (packed) finely grated Parmesan
3/4 cup (packed) grated mozzarella
4 ounces cooked ham, diced, optional
2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a
large pot of boiling salted water until tender but still firm to bite, stirring frequently,
about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to
blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using,
and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the
prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and
1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the
noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to
brown on top, about 20 minutes. Let stand for 10 minutes before serving.