Thanks, Tazz! If you know one that doesn't require baking though, please let me know!

Lunali! Welcome to The Recipe thread! Your recipes are most certainly appreciated! You can never post too much here. Haha.

I got interested in your Veggie Spring Rolls recipe because I have a different vegetable composition when making one. Will certainly try yours and upload mine when I find my notes. lol. Thank you and enjoy! :)

I've had the recipe I tried for the spring rolls, and they were really, really good!

And yeah, I've also got recipes for beginners in the kitchen. :)

I see apple pie recipes being thrown around, I've got one of my own to share!
------------------------
Apple Pie: Makes two 9”

Crust:
3 cups flour
1 rounded cup crisco
1 1/2 teaspoon salt
6 Tablespoons cold water

Mix the flour and salt together, then add the crisco. Once you add the water carefully and gently fold the dry ingredients from the bottom of the bowl into the wet areas using your hands. Continue the folding process until two equal balls of dough can be formed. It’s better if your dough is more falling apart then like play dough. Place the ball on a cutting board, and roll it out into a circular shape slightly larger then the pie pan and about 1/4 inch thick. If the crust falls apart, you’ve done your job, if it stays in one piece, well, better luck next time.

Apple filling:

5 granny smith apples (Large)
1/2 cup sugar
1 tablespoon cinnamon
2 tablespoons flour

Peel and core the apples, then cut them in half. Slice the halves into 1/8 to 1/4 inch pieces so each slice looks like the rest, this is easier if you use a food processor. DO NOT cut the apples too thin because they will turn into mush when cooked. Put the slices into a bowl and add the flour, sugar, and cinnamon then carefully mix them until the apples have an equal coating. Pour the apple mixture into one of the pie crusts, being careful not to leave any air pockets.

Topping:

1/2 cup sugar
1/2 cup flour
1/2 cup butter (One stick)

Put all the ingredients in a bowl and start mixing them together, (using a mixer is a waaay easier way of making this). Make sure the butter is warm, or it won’t turn out right. Keep mixing until the butter has blended, making small 1/8 inch pieces. DON’T overmix or you’ll get the playdough. Pour the crumbly topping over the top of the pie, being sure not to leave any exposed apples. Now for the trick of the whole matter! Place the pie inside a brown paper bag, and if you want to avoid a cleaning headache, strips of foil under the pie pan to keep it elevated. Fold the front of the bag, thus creating a tent like structure for the pie, be sure the top of the pie isn’t touching the inside of the bag.

Place the bag of pie into the preheated 425 degree oven for approx. 45-50 minutes. DO NOT use an electric oven unless you first place foil between the rack and the bag, and even then, don’t leave the area, and enjoy!

Simple healthy and next to gormet

white bread toasted with thin layer of cream chease topped with sliced fresh tamato, thinly sliced avacado, salt and ground black peper

Okay, I'm going to write that down, that sounds really good.

Oops I did not read carefully. Here is one that I have done because I did not have a oven to cook in. It has fresh apples and one can of apple pie filling apples.



NO BAKE APPLE PIE

4 cups of sliced, peeled apples
1 1/2 cups of apple juice
1 tbsp. of cinnamon
1 tsp of fresh or ground ginger
1 tsp of grounded cloves
1 tbsp of brown sugar
1 tbsp of white sugar
1/4 tsp. nutmeg
1 tbsp. of un-salted butter
1 pkg. (3 oz.) Jell-O brand peach flavor gelatin
1 pkg. (4 serving size) Jell-O brand vanilla flavor pudding
1 can of apple pie filling
1 prepared graham cracker crust deep dish

Combine apples, apple juice, spices, sugars, and butter and bring to boil; reduce heat, simmer and stir 5 minutes. Stir in gelatin, then pie filling mix. Bring to a full boil, remove from heat.

Let stand 5 minutes. Pour into shell. Chill until set, about 3 to 4 hours.

CRUMB TOPPING: Combine 2/3 cup graham cracker crumbs, 1 tablespoon of white sugar with 1 tsp of brown sugar, and 3 tablespoons melted butter. Sprinkle over pie before chilling.

Welcome Lunali. Please would love to see more recipes. Do hope more people will post their recipes. So please post away.

WOOHOO!!!! YEEES!!! Thanks, Tazz! You're the best!

yeah, I agree. That does sounds yummy...except for the avocado. lol. Can't stand the stuff. Any suggestions what to replace it with?

Thank you dear lady. I have eaten lots of foods. Had lots of times to make what I wanted to eat, but had to do it in others ways. I think you will like the taste of this apple pie.

CHICKEN ENCHILADA VERDE

4 boneless skinless chicken breasts
2 cans of chicken broth
1 15 oz can of green Chile sauce
1 8 oz can of green Chile sauce
1 15 oz can of diced green chilies (drained)
3/4 cup of salsa Verde
2 cup of shredded Monterey jack cheese
1 cup of shredded pepper jack cheese
1 cup shredded of sharp white cheddar cheese
1 cup of diced roasted red peppers
1 cup diced red onions
salt and white pepper to taste
12 large flour tortillas
1 cup of sour cream
1 15 oz can of black olives diced

Preheat oven 350 degrees.

Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork. About 2 hours.

Strain the broth, place in a container in the refrigerator or freeze.
Shred chicken with fork and set aside. Combine all cheeses, diced red peppers, and onion in a small bowl.

Open small can of green Chile sauce and pour on bottom of glass baking dish.

Fill each tortilla with shredded chicken, diced green chilies, cheeses, onion, and top with 1 tablespoon of green Chile sauce. Reserve half the cheese and onion combination.

Roll tortillas and place in baking dish seam side down. Take remaining green chili sauce and thoroughly pour over all.

Top with remaining cheeses, onion. Add the salsa Veda, and black olives.

Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes.

Top with sour cream or your favorite hot sauce.

A friend gave me this recipe after having them at Her house. They are really tasty.





MEXICAN STUFFED SHELLS


12 large pasta shells (cooked and drained)
1 lb ground beef
1 small jar picante sauce
1/2 cup of water
1 cup spaghetti sauce
4 oz. shredded Monterey Pepper Jack cheese
1 can (2.8 oz) French fried onions
1 4 oz can diced green chilies


Brown ground beef drain and set aside. Combine picante sauce, water and spaghetti sauce. Stir 1/2 cup into ground beef along with chilies, 1/2 cup cheese and 1/2 can of French fried onions. Mix well.

Pour half of remaining sauce mixture on bottom of 8x12 baking dish.

Stuff cooked shells with ground beef mixture. Arrange shells in baking dish. Pour remaining sauce over shells.

Bake covered at 350 for 30 minutes.

Top with remaining cheese and onions.

Bake 5 minutes longer.

Great for meatball subs. As a party food with toothpicks.





HOT TAMALE MEATBALLS


3/4 cup cornmeal
2 Tbsp of sour cream
4 cups bloody Mary mix juice, divided
2 tbsp ground cumin, divided
2 Tbsp of diced green chilies
3/4 tsp sea salt divided
3 cloves garlic, minced
1/4 - 1/2 tsp cayenne pepper
Pinch of red pepper flakes
2 tbsp chili powder
1 Tbsp of onion powder
1 lb pork sausage
1 lb ground beef




In large bowl, combine 1/3 cup blood Mary mix juice, sour cream, cornmeal, 1 Tbsp cumin, 1 Tbsp chili powder, onion powder, red pepper flakes, 1/4 tsp sea salt, garlic, green chilies, and cayenne pepper.

Then add the beef and sausage; mix well. Let set 1/2 hour before shaping into meatballs to let flavors combine.

Shape into 1 1/4 inch meatballs.


In Dutch oven combine remaining tomato juice, cumin, chili powder, and salt. Bring to boil, add meatballs; cover and simmer for 45 minutes or until meat is no longer pink.

Put in Crock-pot to keep warm.

JEFF’S CHILI RELLENO BAKE


1/2 lb. of ground beef
1/2 lb. chorizo
1/2 lb. of ground pork sausage
1 cup of red onion, chopped
1/3 cup of green onions
3 cloves garlic, minced
2 large cans of whole green chilies, drained, seeded
Tabasco sauce to taste
2 cups of shredded white sharp Cheddar cheese, divided
8 oz. of pepper jack cheese shredded
6 eggs
1/4 cup of white flour
1 1/2 cup of whole milk
1 tsp. Sea salt
Pinch of red pepper flakes

In a large skillet, crumble together the beef, chorizo, and sausage. Cook over medium heat, stirring until meat is browned. Then add the pepper flakes, onion, and garlic; cook until onion is limp. Drain off fat.

Line a 9x13x2 inch baking dish with half of the chilies; top with 1 1/2 cup of cheddar cheese, and four ounces of pepper jack cheese.
Then add the meat mixture and top with remaining chilies, then add the other four ounces of pepper jack cheese, set aside.

Beat together eggs and flour until smooth; add milk, salt, Tabasco. Blend well.

Pour the egg mixture over casserole. Sprinkle the green onions on top.

Bake, uncovered, and at 350 degrees for about 40 minutes or until knife inserted comes out clean.

Sprinkle remaining 1/2 cup cheese on top. Let stand 5 minutes before serving.

Yum! You guys everything looks so good!! Thanks for sharing.

Tortilla soup/with chicken and lime

3 cooked chicken breast boneless and skinless, diced fine
2 cups of chicken stock
2 cups of beef stock
Juice from 3 limes
1/4 cup of fine chopped green chilies
1 cup of tomato juice, or spicy v8
3/4 cup of chopped green onions
1 jalapeno, fine diced
1 large red onion slice in strips
1/4 cup of cilantro, chopped
2 teaspoons of Worcestershire sauce
4 gloves of garlic fine diced
1 teaspoon of white pepper
1 large onion sliced in slivers
1 teaspoon of paprika
1/2 teaspoon of Cayenne pepper
1 teaspoon of cumin powder
1 teaspoon of chili powder
2 bay leaves
2 tablespoons of vinegar, red wine vinegar
1 teaspoon of salt
2 tablespoons of olive oil
1 teaspoon of basil
1 cup of grated cheese
Tortilla strips, ready chips or 8 flour or 8 corn tortillas cut and deep fried till crisp



EXCEPT FOR THE CHEESE AND TORTILLA STRIPS, PLACE ALL INGREIDENTS IN TO A CROCK POT. TURN ON HIGH HEAT FOR TEN MINUTES; REDUCE HEAT TO LOW FOR 4-5 HOURS WITH LID ON,

STIRRING OFTEN. ONE HOUR BEFORE SERVEING REMOVE LID FROM CROCK POT, LEAVE ON LOW HEAT.

PREPARE THE BOWLS WITH CHEESE AND CHIPS, POUR THE SOUP MIX OVER THE CHIPS AND CHEESE, SERVE.

GARNISH
MORE GREEN ONION SLICES, AVOCADO SLICES, CHOPPED TOMATOS, DICED JALAPENO’S, DASH OF HOT SAUCE, OR DICED OLIVES. IF YOU DESIRER. TOP WITH A SPOON OF SOUR CREAM.

Hope you do try some of these recipes. Please do share your recipes.

I like this slaw on top of the tamale meatball sandwich.




MEXICAN SLAW



3 tbsp. salad oil
1/2 cup of white or cider vinegar
2 tbsp. sugar
1 1/4 tsp. of sea salt
1 tsp of garlic powder
1/2 tsp of cumin
1/2 tsp. dry mustard
1 tsp of crushed celery seed
6 cups of knife shredded, thin strands green cabbage
1/2 cup of Julianne pepper
1 red pepper bell julienne
1 yellow bell pepper julienne
1/4 cup of diced pimentos
1 tbsp. minced onions
sliced black olives as desired to add color


Whisk together all the ingredients except the vegetables. When blended well, then add the vegetables and mix well.

Chill for one hour or more before serving.

JEFF’S SALMONBURGERS

1 (15 1/2 oz.) can salmon
1 egg, slightly beaten
1/4 cup of red minced onion
1/2 cup of red pepper, diced
1/2 cup of fresh whole wheat bread crumbs
1 tbsp. lemon juice
1 tbsp. grated lemon peel
1/2 tsp. rosemary, crushed
1/8 tsp. pepper
12 slices of cooked bacon

Drain salmon; flake into a mixing bowl. Combine ingredients. Mix well.

Form into 4-5 patties. Pan Fry in small amount of vegetable oil until lightly browned on both sides.

Serve on toasted hamburger buns. Top with cooked bacon slices. Sliced very thin tomatoes and sliced very thin red onions, red sea food cocktail sauce.

ANGEL CRAB


2 lbs. LUMP CRAB MEAT {cooked}
8 med. scallions (bulbs), chivied
1/2 cup of white toast crumbs
1/2 cup of milk
1/2 tsp. of sea salt
1 tsp of old bay spice
1 tsp. white pepper
1 tbsp. sweet butter
2 banana peppers, minced or you can use green chilies
1 graded small red onion
1 tsp. powdered garlic
3 tsp. of lemon juice
1 sm. can water chestnuts

Melt butter over medium heat; add peppers, graded red onion, scallions, salt, white pepper, garlic, old bay spice, lemon juice, bread, and milk.

Mix well until peppers soften.

Layer the crab meat on top of the pepper mix.

Cover and remove from heat until crab is warm.

Serve over rice. Can also be served with, flat bread. Or top on crackers.