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Old 05-21-2011, 03:07 PM   #151 
Wyvern's Avatar
Join Date: May 2011
Location: Cape Town, South Africa
Its my all time favourite. Its also very addictive i have to warn you :P

I made a potato and brocoli with bacon soup today as well. (its winter here)

I still prefer the butternut :P But then again I have a freaky addiction to anything butternut related - all time fav dish is a butternut and chicken risotto :D
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Old 06-20-2011, 07:09 PM   #152 
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Join Date: Apr 2011
Location: FDL, WI
Since it's Summer.. I'm gonna post these 2 recipes:

Dill Dip
8oz Mayonnaise
8oz Sour Cream
3/4 Tbs. Grated Onion/Dried Onion
3/4 Tbs. Dried Parsley
1 Tbs. Dried Dill
3/4 Tbs. Beau Monde seasoning
1 dash of paprika

Blend well and refrigerate for 2-4hrs before serving.

Summer Spaghetti Salad
16oz Thin Spaghetti or Linguini (can also use spirals if you wish)
1/2 Cucumber diced
2 Roma Tomato's diced
1 Medium Green Pepper diced (I don't use these but its part of the recipe)
8oz Bottle of Italian Dressing (Wishbone<3)
3 Tbs. Grated Parmesan Cheese
2 Tsp. Sesame Seeds
1/2 Tsp. Paprika
1/4 Tsp. Celery Seeds
1/8 Tsp. Garlic Powder

Cook pasta according to package directions. Drain and rinse in cold water and place in medium size bowl. Add Vegetables and mix. Combine Parmesan Cheese, Sesame Seeds, Paprika, Celery Seeds and Garlic Powder in with the 8oz of Italian dressing and mix well. Pour over pasta and vegetables until well coated. (I like to cover and shake until its all evenly mixed) Cover salad and refrigerate for at least 2hrs before serving.

Hope this spices up someones Summer picnics/cook-outs! Enjoy!!
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Old 06-20-2011, 09:22 PM   #153 
Join Date: Jul 2008
Location: Central Texas
Sounds good!
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Old 06-24-2011, 05:21 AM   #154 
Arashi Takamine
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Join Date: Mar 2011
Location: Cerulean City.
That pasta salad sounds awesome! My mom and I LOVE pasta salad. We'll probably try this with the ritoni noodles.
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Old 07-05-2011, 11:31 PM   #155 
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Join Date: Jul 2011
Let's see..
I have major food allergies, so any and all recipes from me are 100% gluten, sugar, dairy, soy, and peanut-free! (yes, I'm allergic to all of them.. and tomatoes. WHY?! I miss spaghetti..) Obviously, I came up with these myself.

"Vinaigrette"/Light Vegetable Dipping Sauce
- 2 tbsp. Olive Oil
- 1 tbsp. Lemon Juice (might want to go lighter on this)
-Garlic Powder
This is simple; just mix all of this together in a bowl! It tastes particularly awesome with carrots for some reason.

Sauteed Chicken a la Italienne (french? XD)
- chicken breasts (sliced into smaller pieces)
- lemon juice
- olive oil/cooking oil
- 1 onion
- a few baby carrots
- Italian seasonings of your choice
Again, an easy one. Use the olive oil to coat the pan. Chop the onion into small pieces and do the same for the carrots. Add the meat to the pan along with the lemon juice (note: this will pop like crazy!). Next, add your carrots, then the onion. Finally, add seasonings like crazy! This goes well with rice or noodles or something.

I might post my recipe for carrot and sweet-pepper soup later. That one is simply to die for, in my opinion!
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Old 07-10-2011, 03:32 PM   #156 
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Join Date: Sep 2009
Location: Middlesex County, NJ
I made this yesterday. It is supremely awesome. I added extra ground pepper to give it some bite. Again, supremely awesome for such a light soup.

Fresh Vegetable Soup (Weight Watchers Recipe)

2 clove(s) (medium) garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 stalk(s) (medium) celery, diced
2 small zucchini, diced
2 cup(s) green cabbage, shredded
2 cup(s) Swiss chard, chopped
2 cup(s) cauliflower, small florets
2 cup(s) broccoli, small florets
2 tsp thyme, fresh, fresh, chopped
6 cup(s) vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional

Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.

There are so many variations on this recipe. Add or leave out vegetables to suit your taste.

Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar.
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Old 07-10-2011, 03:39 PM   #157 
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Join Date: Jul 2011
Location: Florida, USA
I take all the leftovers in the fridge and mix them in a bowl... heat and serve.

Some of these recopies sound great. Keep them coming.
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Old 07-10-2011, 05:03 PM   #158 
Join Date: Jul 2008
Location: Central Texas
I prefer fresh veggies instead of frozen.
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Old 07-10-2011, 07:14 PM   #159 
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Join Date: Sep 2009
Location: Middlesex County, NJ
I did fresh for that recipe. I did buy fresh broccoli in a bag, pre cut. You can also pick up diced onions and carrot slices in your produce section. I didn't but next time I might to cut on prep time.
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Old 07-14-2011, 06:11 AM   #160 
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Join Date: Feb 2011
Location: Aus
my favorite recipie:

maggi 2min noodles

place water in maggi noodle cup
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