OLS Recipes

Well, I thought it would be a neat idea to start a thread of recipes that we have tried. Sooo...please submit as many as you would like however here are the simple "rules:"

1.) You must have recently tried the recipe yourself.
2.) You must provide feedback on what you thought of it...i.e., let us know if you tried it and wouldn't try it again, etc.!

I thought it would be neat to get a little "recipe book" going here (might be fun to one day put together an OLS recipe book or something!); it would be fun to try things that other members are trying! Let us know if you try someone else's posted recipe and your feedback on that as well!

P.S. Could a mod/admin sticky this for me?? THANKS!

Okay--I will go ahead and get this started. Here's a recipe that I made earlier today; it was my first time trying this one and it was REALLY good! Very filling--this alone makes a good meal!! I would definitely do this one again! I used low fat milk instead of whole milk and it worked out perfectly fine! I also used the Anaheim peppers however I am sure that poblano peppers would be just as good; I'd like to try it again with the poblanos.

Chili Pepper Corn Cream Chowder

2 tablespoons butter
1 cup chopped onion1/2 cup thinly sliced celery
1 pound frozen corn kernels
12 ounces red potatoes, diced
4 cups whole milk
2 Anaheim or poblano chili peppers, seeded and diced
6 ounces cream cheese, cubed
2 teaspoons salt
3/4 teaspoon coarsely ground black pepper

Melt butter in large saucepan over medium-high heat. Add onion and celery. Cook and stir 5 minutes or until onion is translucent. Add corn, potatoes, milk and chili peppers. Bring to a boil. Reduce heat, cover tightly and simmer 10 to 15 minutes, or until potatoes are tender. Remove from heat. Add cream cheese, salt and pepper. Stir until cheese has melted.

Makes 4 to 6 servings

This was GREAT! And we had the leftovers for breakfast the next morning!

Hash Brown Quiche

Makes 6-8 servings

3 cups frozen shredded hash brown potatoes, thawed
3 tablespoons butter, melted
1 cup chopped cooked ham
1 cup shredded Cheddar cheese
1/4 cup chopped green bell pepper
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 425F.

Press the potatoes between paper towels to remove excess moisture. Press onto the bottom and the side of an 8-inchpie plate. Drizzle with the butter. Bake for 25 minutes. Reduce the oven temperature to 350F.

Combine the ham, Cheddar and bell pepper in a medium bowl and mix well. Spoon into the hash brown crust. Beat the eggs in a small bowl. Add the milk, salt and black pepper and mix well. Pour the egg mixture over the ham mixture. Bake the quiche until set, 25 to 30 minutes.

For a bit of a flavor boost, add 1/4 cup minced onion or shallot to the ham mixture.

My Grandmother's recipe......


German Potato Salad

2-3 lbs potatoes (boiled and peeled.... diced into large chunks)

1 lb bacon (chopped into large pieces)

1/2 small white or yellow onion, chopped

1/2 cup to 3/4 cup white vinegar

3 tbsps. granulated sugar

1 tbsp. black pepper


In large skillet, brown bacon over medium heat. Add onion and continue to cook just until onion is translucent. Add vinegar, pepper and sugar. Bring to a boil. Reduce heat to low and simmer for about 15 minutes. Add potatoes and stir to coat with the vinegar mixture. Continue to simmer over low heat to warm mixture. Serve warm or cold.

Awesome! Thanks for posting these! I thought nobody was going to post their recipes but alas, they did! Thanks and keep it up!

Mock Monte Cristo Sandwiches


6 1/2slices of Sourdough bread ......... 3 oz. sliced Cooked Ham

2 Tbsps. Honey Mustard ............. 3 oz. thinly sliced Swiss Cheese

3 oz. sliced Cooked Turkey .............. 2 Tbsps. butter, softened


Spread bread slices with the honey mustard. Layer half of the slices with turkey, ham and cheese. Cover with the remaining bread slices. Spread outsides with butter.

Heat a 12 inch skillet over medium heat. Add sandwiches; cook for about 4 to 6 minutes or until the bread is toasted and the cheese is melted, turning once.

This recipe serves 6. Enjoy! I serve this all the time and everyone seems to love it!

This came out amazing, it was really simple to make too! The leftovers tasted wonderful as well.

Fettuccine Cacciatore

Serves 4

8 oz fettuccine, uncooked
2 tsp vegetable oil
1 lb boneless skinless chicken breasts, chopped
1 cup sliced green peppers
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup Zesty Italian dressing
1/2 cup shredded Italian Mozzarella/Parmesan cheese blend
1/2 cup chopped fresh basil leaves

Cook pasta as directed on package. Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir until no longer pink. Add peppers; cook 3 minutes, stirring occasionally.

Stir in tomatoes with their liquid and the dressing. Reduce heat to medium-low; simmer 5 minutes or until chicken is cooked through.

Toss pasta with chicken mixture. Sprinkle with cheese and basil.

Super easy, Fettucine Alfredo-

1 stick butter, softened
1 pint heavy cream
1 cup shredded parmesan cheese (not the canister kind)

Warm cream in sauce pan over medium heat, add stick of softened butter and wisk to melt. Add 1 cup cheese and wisk to combine. Simmer over medium until mixture thickens, usually this takes about 15 minutes-tops. Add 1- lb. (1 box) cooked AL-DENTE fettucine. Viola!!

I love this recipe, even though it is very high in fat. I love to add sauted, cooked shrimp or chicken. I also like to add diced sun-dried tomatoes (the kind in oil) and proscuitto too. Really easy, really yummy!

one can (non-marinated) Artichoke hearts
Tbsp. mayo (real tastes best)
and @ 3 Tbsp. of parmesan cheese
Toss all together and bake 350 degrees until lightly browned.

This tastes Awesome, the kids like it, you could put it on crackers...

YUM vetere! I LOVE artichoke hearts!

Great thread!

Taco soup

Dry pinto beans
Can kidney beans
2 lbs ground beef
1 can kernal corn
2 packets taco seasoning
1 packet ranch dressing mix
1 bag tostito scoop tortilla chips

Cook pinto beans until almost tender (crockpot), add browned hamburger meat, corn, taco seasoning and ranch mix. (Some people add tomatoes, onions, etc.). Cook for a couple hours and This is a large pot. Some people use a spoon of sour cream and some shredded cheese on top


You can change the recipe up with whatever you want to add/leave out. I do it all the time.

Taco soup sounds good--thanks Miki!

I just tried this last week and I've made it twice already...once over pasta and once for a stromboli (it was too soggy for that)
I didn't have any yellow so I just used green zucchini

1 green zuccchini
1 yellow zucchini
1 red onion
3 cloves garlic (or more)
2 cans whole tomato (no salt)
1 tbs. rosemary
1 tsp. crushed red pepper

Slice zucchini onion and garlic thinly. Put in large saucepan. Cut tomato
into bitesize chunks. add rosemary and red pepper. heat for 15-30 minutes
to give flavors time to meld together. Serve over pasta. Yummy!

Grilled Portobello Sandwich with Roasted Red Peppers


1 1/2 tablespoons olive oil
1 1/2 cloves garlic finely chopped
1 1/2 teaspoons chopped fresh basil
salt to taste
freshly ground black pepper
2 portobello mushrooms
1/2 cup cream cheese, low-fat whipped, or goat cheese
4 pieces of focaccia or other quality bread, sliced in half, lengthwise
2/3 cup spinach or arugula leaves, washed and dried
4 slices of roasted red bell pepper, from a jar

Cook:20 minutes (cooking time) Preparation
Preheat the grill.
Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together. Remove the stem from the mushroom and brush both sides of the cap with the olive oil mixture. Set aside.
Mix the cheese, the remaining 1/2 teaspoon of basil, salt and pepper together. Set aside.
Grill the mushroom until they are soft in the center, about 3 to 4 minutes on each side. Slice each cap on the diagonal into 1" strips.
Spread 2 halves of bread with the cheese mixture, then top with the spinach or arugula, a slice of roasted red pepper and the sliced Portobello. Place the other half of the bread on top.

Classic Burgers with Red Onion and Horseradish


1 tablespoon horseradish
1/2 teaspoon Worcestershire sauce
1/2 cup fat free mayonnaise
salt to taste
freshly ground black pepper
1 pound lean ground beef sirloin
1 red onion, sliced
4 onion rolls

Cook:20 minutes (cooking time) Preparation
In a small bowl, combine the horseradish, Worcestershire sauce and mayonnaise. Season to taste with salt and pepper.
(This can be made in advance and stored in the refrigerator for up to 3 days.)
Preheat the grill to medium-high.
Shape the ground sirloin into 4 patties, about 1/2-inch thick. Season the patties with salt and pepper.
Grill the patties on both sides until the burgers are just cooked through, about 5 minutes per side.
Toast the onion rolls on the grill.
Serve the burgers with sliced red onion and horseradish sauce on the toasted onion rolls.

Number of Servings: 4