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Author Topic: Favorite recipies?  (Read 80898 times)

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saint

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Favorite recipies?
« on: February 20, 2006, 05:17:08 pm »
OK - after building out the basement and gameroom, I'm.... broke :)  With wife and I both working and kids having a variety of activities, we used to eat out/take out quite a lot.

Alright - confession time - when we moved into the house, we were there for three weeks before we discovered the oven didn't work (only had 110 instead of 220). And it was my mother-in-law who discovered it when she came over to cook dinner for everyone for some celebration.

Heh.

So anyway, now that we're officially broke, we're trying to cook at home more. I do 95% of the cooking as my wife's job has her working harder/longer than I do, and surprisingly I find that I enjoy it.

However, I'm in a rut with what I'm cooking, so I'm looking for easy and yummy recipies. I need to feed a family of 5, with three typically finicky kids. They have to eat what's served, but if everyone likes it it's a lot easier. Anyone have good recipies to share?

Guess I'll start out with a really easy but popular (with the kids) dinner.

Tuna glop.  Yes, that's the name. Tuna glop.

Ingredients:
Kraft Macaroni and Cheese
2 cans of tuna.
Butter, milk, flour.
Veggie of choice.
Crescent rolls (the kind in the tube)

- Make the mac and cheese first, start the rolls.
- Once mac and cheese is almost ready, start tunafish.
- Throw some butter in a frying pan, melt, and toss in the tuna.
- Warm up the tuna (not sure you can call it cooking since it's already cooked), salt mildly to taste, and then add milk and flour to create a thick sauce. Sauce should be somewhat thick -- add milk or flour to dilute/thicken to preference.

Dish up, I like the tuna glop and mac mixed best. 15 minutes to make, amazingly popular with the kids, palatable for the grownups.

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Anyone else?
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Re: Favorite recipies?
« Reply #1 on: February 20, 2006, 05:29:10 pm »
If you've got a slow cooker, great.  If not, you're not broke enough to not buy one.  They're like $30-40.  Best invention known to man.

I don't have recipes I can rattle off the top of my head - the wife and I bought 2 HUGE slowcooker recipe books and we give something new a shot every once in a while.  Crockpot Lasagna is the shizzle, it's just like lasagna, without all the hard work.  Throw it in the pot in layers, and blammo, it's all good.

My mother-in-law often makes soups, as do I.  I'm making clam chowdah for dinner tonight.  Easy, and if you and the kids like it, it's wicked easy to make.  I just threw this together, so I know what's in this one.

7-8 potatoes
1 onion (I used a bag of pearl onions too - Vidalia's and pearls are my faves)
half pound salt pork or bacon (salt pork is better for flavor)
24 oz clams, minced (the can I usually get is minced)
32 oz half and half
3 cups of water
3-4 TBSP cornstarch

Saute the salt pork/bacon and onion until golden and throw in the slow cooker with the clams.  Add all the rest of the ingredients except the half and half and cornstarch. Cover and cook on high 3-4 hours on high, or 6-8 hours on low, or until vegetables are tender.  During the last hour of cooking, mix the cornstarch into 1 cup of half and half.  When it's blended in, add that and the remaining half and half and stir everything up.

I like using red potatoes, and once in a while, I'll throw in a half bag each of frozen corn and peas.

There's more, and if you've got a slow cooker, I'll hunt up that lasagna recipe. 
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Re: Favorite recipies?
« Reply #2 on: February 20, 2006, 05:42:18 pm »
I've started adding to my kitchen tools. I don't have a slow cooker (is that the same as a crock-pot?) but everyone tells me I need one so it's on the list.
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Re: Favorite recipies?
« Reply #3 on: February 20, 2006, 05:54:28 pm »
Anything in a crock-pot.

I have nothing else to contribute.  I'm not allowed in the kitchen.  I don't even know where the pans are  :angel:.

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Re: Favorite recipies?
« Reply #4 on: February 20, 2006, 06:07:57 pm »
This is going to sound funny, but I have the Cooking for Dummies book and it has awesome recipes and tips.  I like the meatloaf recipe (add a little cheese, this is WI), especially with cornbread muffins.

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Re: Favorite recipies?
« Reply #5 on: February 20, 2006, 06:10:57 pm »
Try http://www.recipezaar.com/     .    Lots of good recipes there.

Also, one of the chicks from the cooking channel Rachel Rae has a book out I got my wifey called Cooking for Kids in under 30 minutes.

And as far as crock pots, I find eveything I cook in it ends up tasting the same. Like Stew. Maybe I don't have the good recipes Drew has....


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Re: Favorite recipies?
« Reply #6 on: February 20, 2006, 06:49:40 pm »
Try http://www.recipezaar.com/     .    Lots of good recipes there.

Also, one of the chicks from the cooking channel Rachel Rae has a book out I got my wifey called Cooking for Kids in under 30 minutes.

And as far as crock pots, I find eveything I cook in it ends up tasting the same. Like Stew. Maybe I don't have the good recipes Drew has....


Stop dumping cans of stew in there all the time and it won't happen all the time! ;D

Yeah, a slow cooker is interchangeable with a crockpot.  I'm certain there's some fop who can explain ad nauseum the differences between the two, but around these here parts, they both mean the same thing.  Long, slow and low, that's essentially how they cook stuff in 'em. 

You can throw stuff in there in the morning before leaving for work, and when you get home, YOINK!, dinner's done!  It's almost impossible to burn stuff in there.  Homemade mac and cheese in the slow cooker is also good!  Shells, velveeta, some water (NEVER add milk at the beginning of a slow-cooker recipe unless it VERY SPECIFICALLY tells you to do so.  Curdled milk never mixes and it sucks), butter and milk near the end...oh daddy!

Also, never add spices at the beginning, same as the milk.  Add it near the end of cooking, otherwise all the flavor will get cooked out of it by the end.  And fresh spices - same thing. 

I'm not sure if Sam's Club still sells this one, but at the one by me, they sell a slow-cooker with two removeable inserts.  One is a big honkin' oval, the other one is an oval, but separated into two compartments, so you can do two dishes at once.  It also comes with a cover for the container and an insulated carrier with a heat pack. I think it cost us $50, but the extra bowl alone is worth the added cost. 

Something else that can be eaten as a main meal, or used as a dip for chips (or treat it like nachos and throw the chips on a plate and pour this over it).  Throw 2-3 cans of Hormel chili (if used as a dip, skip the beans in the chili), an equal number of packages of Philly cream cheese, and 8 oz of velveeta, cubed, for every can of chili.  Throw a touch of water in there, like half a cup, and heat it through.  BAM!  Good eatin's, with less than 10 minutes of prep time!  The amount of time needed to heat this - you can skip the slow cooker and just use a large pot on the stove over low heat, just make sure to stir often.
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Re: Favorite recipies?
« Reply #7 on: February 20, 2006, 08:16:47 pm »
God you yanks eat some crazy sh*t. Treat yourselves and get The Silver Spoon.

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Re: Favorite recipies?
« Reply #8 on: February 20, 2006, 08:34:17 pm »
Carrot Cake Soup - cut a carrot cake into 1'' cubes, put cubes in a bowl, fill bowl with milk.   MMMMmmm boy, good stuff for desert.   (no really, I didn't make this up)

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Re: Favorite recipies?
« Reply #9 on: February 20, 2006, 08:47:42 pm »
EASY BURRITOS


Brown a pound of hamburger meat in a pan.  Mix in taco mix (from a packet) and water.  Warm up a can of refried beans in the microwave.  Warm up some tortillas in the microwave.  Throw the beef, refried beans, cheese, sour cream, and picante sauce in the tortillas and you've got an easy and delicious meal.

Black olives are also good, but not necessary.  The cheese and sour cream really make it great.  You can use lowfat if you're concerned about calories.  You can also substitute ground turkey for the ground beef.

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Re: Favorite recipies?
« Reply #10 on: February 20, 2006, 09:10:26 pm »

Brown a pound of hamburger meat in a pan. 


If you don't want the little chunks that normally occur when doing this, throw in about an eigth of a cup of water and keep separating it with your spatula.  Nice even pieces like you'd find at Taco Bell - which is where I learned about this.
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Re: Favorite recipies?
« Reply #11 on: February 20, 2006, 09:53:03 pm »
Stop dumping cans of stew in there all the time and it won't happen all the time! ;D

My imagination hasn't gone much further than meat, potatoes, carrots and broth. Guess thats why everything tastes like stew... :D

Also, never add spices at the beginning, same as the milk. 
 cooker and just use a large pot on the stove over low heat, just make sure to stir often.

Didn't realize that about the spices, I've always thrown em in at the beginning. Now the "it all tastes the same" is starting to make even more sense...I'll add em 1 hour before it ends. See if she tastes better...


If you don't want the little chunks that normally occur when doing this, throw in about an eigth of a cup of water and keep separating it with your spatula.  Nice even pieces like you'd find at Taco Bell - which is where I learned about this.

Doodz, you're a regular chef. Good tip, I'll try that next time I make em for the kids  ;D
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Re: Favorite recipies?
« Reply #12 on: February 20, 2006, 09:56:22 pm »
4 eight oz cans tomato sauce
16 oz water
1 can tomato paste
1 big onion, chopped
2 to 14 garlic cloves, chopped
6 strips bacon, cut up (unless you are Jewish)
1/2 cup semisweet choc chips
1 lb ground beef, browned
1 tbsp cumin or more to taste
2 tbsp chili powder or more to taste
1 tsp cayanne pepper
salt
2 bay leaves
1 can kidney beans, drained

take a pot, throw in the bacon over medium heat. Cook lightly until grease starts coming out. add tomato sauce and water and stir. Add onions, garlic, and chocolate. Add spices. reduce heat to med low.  cook, covered, stirring occasionally for 2 hrs. Add browned beef. Stir. cook another 45 minutes. add beans. cook another15 minutes. serve w/ grated cheddar and sour cream.
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Re: Favorite recipies?
« Reply #13 on: February 20, 2006, 10:16:44 pm »
It's called simply - Forgotten

1 roast - about 2-3 lbs
4-5 potatoes, cut into chunks
2 onions, peeled and cut into chunks
1 packet of Lipton soup - whatever flavor floats your boat
1 can of Golden Mushroom condensed soup
1 can of Cream Of Celery soup
(I hate cooked carrots and celery - add them if you don't mind)

Dump in both cans of soup - DO NOT ADD WATER!  Stir to mix together
Throw the roast in, fat side down
Throw the potatoes in on the sides, then the onions (onions go in last if you add carrots and celery)
Throw the packet of soup mix on top, spreading it around. 

Cook on low in your slow cooker 7-8 hours. 


We have accidentally forgotten (hence the name) we had started this before we left for work, and did some other shopping and didn't get home until this had been in the slow cooker for almost 10 hours.  Other than a skin from the soup, the only other indicator was that it was so friggen tender it just fell apart with a fork!


I've got some Soup Nazi recipes too if anyone wants those.  There's far too much involved with those to be considered "easy", but the Sweet Potato soup and the Mulligatawny are to die for!

Jabba, I just like cooking and pick up stuff that helps the looks of stuff.  I DID want to be a chef way back when, but the restaurant biz is far too fickle and costly.  After seriously looking into starting a restaurant of my own, that idea just went RIGHT away!
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Re: Favorite recipies?
« Reply #14 on: February 20, 2006, 10:30:20 pm »
Simple baked macaroni is what mom throws on if she has NO TIME at all, or when I actually get up the energy to cook here at school.

- Cook up whatever pasta you'd like, although elbows work the absolute best IMO.
- Throw cooked pasta in a pan
- Add some butter, a can or two of Cream of Mushroom soup, and cheese of your choice (good      old American works for me)
- Mix everything to evenly coat
- Throw in the oven until everything is melted and nice and warm.

Some people like to top with bread crumbs of some sort.. but it's not my thing.  I prefer extra cheese over bread crumbs :)

It certainly isn't the fanciest thing around, but its dead simple, super quick, and only needs a few ingredients, most of which is probably in your kitchen already.  Its also nice and filling and usually a big hit with kids.
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Re: Favorite recipies?
« Reply #15 on: February 20, 2006, 11:03:21 pm »
Recipes from a newbie.

Tater Tot Casserole

Brown 1-2 pounds ground beef and put in a 9x13 casserole dish.  Season as you like.
Empty a can of cream of whatever soup.  Mushroom is always a favorite, I like to use onion.  Spread out over the top of the burger.
Add a pouch (couple cup size?) cheese evenly over the top of the soup.
Add a layer of tater tots over the top. 

Bake roughly at 375 for 20-30 minutes.  Basically what is takes to cook the tots.

I like to serve with crescent rolls (out of a tube).


Crock pots are great.
Rice, cream of mushroom soup and chicken, beef stew cubes or flank steak.
A Roast, potatos (I prefer red), and veggies.

Chicken Alfredo
Couple pounds of fettuccine noodles
2 packets of alfredo sauce
Couple pounds chicken

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Re: Favorite recipies?
« Reply #16 on: February 20, 2006, 11:08:42 pm »
an aumented version of baked macaroni. Instead of soup, use tomato sauce. Instead of American, use mozzarella. Throw in some ground beef.
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Re: Favorite recipies?
« Reply #17 on: February 20, 2006, 11:33:53 pm »
Here ya go.  I found this to send off to someone, and I figured I'd just post it.  The Soup Nazi recipes are from Top Secret Recipes.  It's been quite some time, so I don't remember exactly which are attributed to him, but I know the Sweet Potato soup, the Crab Bisque, and Mullagatawny are ones I know.
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Re: Favorite recipies?
« Reply #18 on: February 21, 2006, 12:14:02 am »
Sweet - thanks everyone and keep it coming!
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Re: Favorite recipies?
« Reply #19 on: February 21, 2006, 12:39:22 am »
So many noodle casseroles here, I feel like I'm in college again :)

I'm not sure where you live, saint, but Trader Joe's has some really good sauces that make for easy meals.  Chop up some chicken breast, toss it in a skillet with the sauce serve over noodles or with rice and naan or tortillas or whatever and you've got a really really tasty meal.

Trader Joe's Punjab Spinach Simmer Sauce and Masala Simmer Sauce are both really good.
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Re: Favorite recipies?
« Reply #20 on: February 21, 2006, 12:30:37 pm »

Awesome! Thanks for the soup Recipes Drew!



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Re: Favorite recipies?
« Reply #21 on: February 21, 2006, 12:36:07 pm »

Brown a pound of hamburger meat in a pan. 


If you don't want the little chunks that normally occur when doing this, throw in about an eigth of a cup of water and keep separating it with your spatula.  Nice even pieces like you'd find at Taco Bell - which is where I learned about this.

Nother good trick for browning, buy cheaper fatty meat.. :)

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Re: Favorite recipies?
« Reply #22 on: February 21, 2006, 01:29:53 pm »
Ok, this is my favorite recipe for Super Easy Lasagna

1 box of flat noodles
1 large bottle of Prego sauce (any kind)
1 small bag of pepperoni
1 lb of ground beef
1 bag of mixed grated cheese (or grate your own)

Brown the meat.
Warm oven to 350

In a 9x13 pan:
Add one layer of Prego sauce
Cover with one layer of noodles
Cover with cheese
Add a layer of pepperoni (pizza spacing)
One layer of Prego
Cover with one layer of noodles
Cover with cheese
One layer of Prego
One layer of noodles
Add the cooked ground beef
Add a layer of cheese
Cover with Al foil

Put in the oven for 1 1/2 to 2 hours until you can easily stick a knife to the bottom.  The Prego cooks the noodles so don't be shy with the sauce.
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Re: Favorite recipies?
« Reply #23 on: February 21, 2006, 01:49:37 pm »
We call this Chicken Surprise

In large pan, heat oil.  Brown Chicken breasts on both sides, on high.
When browned, toss in red pepper slices (fresh work good, so do canned)
Add 1 package of yellow Rice (we use Goya) and seasoning packet.
Add amount of water from rice box
cover, cook as long as it says on rice box (usually 20 mins)
with 10 mins left, toss in frozen peas.

This reminds me of Arroz con Polla from a portuguese restaurant.

If you want to use chicken pieces like thighs, you will have to cook the chicken through before starting the rice.

It also works good with frozen shrimp.

My kids will eat the chicken, rice, and peas.  they won't touch the red pepper slices.

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Re: Favorite recipies?
« Reply #24 on: February 21, 2006, 03:21:19 pm »
Chili - NO BEANS!

This is a pretty decent sized batch, but the bonus is it keeps in the fridge for a while, and while it's in there - it gets hotter!

3 lbs Top Sirloin cubed
1 lb Ground Beef (go cheap here, more fat is better)
1 lb Chorizzo Sausage (I prefer Bulk if you can get it, otherwise remove the casing and break up chorizzo links)

2 Medium to large yellow onions - Chopped
Garlic to taste (I use 6-10 cloves) - Chopped
1 cup Cilantro - Chopped

I pretty much have gotten to the point where I eyeball all my spices for this recipie, so measurements are my best guess -
1/2 - 3/4 cup chili powder
1 Tbspn Cumin
1 Tbspn Tumeric
1 Tbspn Paprika
1 Tbspn Salt
2 Cinnamon Sticks
3-5 large bay leaves

PEPPERS: (Note the chili powder you use will also affect heat, but the fresh peppers are the real key)
For Mild - 3 Jalapenos
For Med 5 Jalapenos
For Hot 3 Jalapenos  & 3 Habaneros
For a burn in your throat and sweat on your brow - 6 Habaneros

Some Corn meal for thickening

2 cans (24 oz) Whole Tomatoes
2 Cans (24oz) Beef Broth

Olive oil (or other cooking oil of your choosing)

Begin by browning the sirloin in a large skillet - basically I brown it slowly, until almost all the fat cooks away, this saves me doing a lot of draining, and also gets a nice texture on the sirloin. Drain off any excess grease, and set sirloin aside.

Then combine the ground beef and chorizzo sausage in the skillet and brown it similarly

At the same time you are browning the ground  meat, in a large Pot, sweat the onions and garlic on very low heat with a few Tbspn of Oil

When all the meat is browned, drain off any remaining grease and combine sirloin, ground beef, and chorizzo with the onions and garlic.
Add the tomatoes and broth, and then dump in all the dried spices, and bring it to a boil.

Immediately after bringing to a boil, reduce to a simmer, and add whole peppers (minus the stems) - You will want to slit the peppers lengthwise 2 or 3 times to allow them to really flavor the chili.

Simmer 3 hrs

After simmering, use a slotted spoon to remove Bay Leaves, Cinnamon Sticks, and whole peppers (alternately, if you really like it hot, just break up the peppers into the chili - know your pepper tolerance before entering into this one, it makes a very noticeable difference) Slowly add Corn meal to adjust thickness of chili to your tastes.

Finally, either right before serving or as a garnish, add chopped cilantro.

Most of the work on this one obviously comes down to prep, and making sure to occasionally stir the chili so as not to burn the bottom of the pot. Not an ideal recipie for a weeknight, but like I said it stores great, and tastes just as good out of the microwave as it did out of the pot.




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Re: Favorite recipies?
« Reply #25 on: February 21, 2006, 03:31:55 pm »
I've got some Soup Nazi recipes too if anyone wants those.  There's far too much involved with those to be considered "easy", but the Sweet Potato soup and the Mulligatawny are to die for!

The Soup Nazi's Sweet Potato Soup is fantastic.  I think it's easy to make, though a little time consuming since you have to bake the potatoes.  It doesn't have tons of ingredients like some of the other Soup Nazi recipes.  It probably won't kill you either.

Note to self:  Buy stuff for sweet potato soup.

-S

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Re: Favorite recipies?
« Reply #26 on: February 21, 2006, 03:35:16 pm »
Wrap a steak, some cubed potatoes & onions & a whatever seasoning you like in foil. Throw it in the oven until it smells edible.

If you're a real pig you can eat it out of the foil, then throw it away. No dishes. This is what I have just about any given night that the wife won't be home for dinner. :D

-S
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Re: Favorite recipies?
« Reply #27 on: February 21, 2006, 03:38:14 pm »
Grilled or Broiled Fish and Chicken:

Meat:
A. For Chicken tenderloins cook faster.  Or one of the big Frozen bags of Tenderloins or Breasts so you have them on hand, take what you want out the night before so they are thawed.  You can get them at costco or wherever.
or
B. Fish:  Cod, Haddock, Swordfish, or any white fish from the ocean.  You can get bags at Costco of these as well.

1. Put thawed meat in a bowl.
2. Enough Olive oil to coat.
3. Salt, Pepper, and Rosemary on both sides. Minced Garlic(Optional)
4. Grill or Broil till done (about 5 minutes each side)


Couscous is a good side dish and takes 5 minutes to cook.

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Re: Favorite recipies?
« Reply #28 on: February 21, 2006, 07:18:59 pm »
Wrap a steak, some cubed potatoes & onions & a whatever seasoning you like in foil. Throw it in the oven until it smells edible.

If you're a real pig you can eat it out of the foil, then throw it away. No dishes. This is what I have just about any given night that the wife won't be home for dinner. :D

-S

I bet if you wrapped that in a pound of bacon it could be considered a BYOAC delicacy ;)
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Re: Favorite recipies?
« Reply #29 on: February 21, 2006, 09:08:52 pm »
OK, breaking a bit of a trend here, but I like my sweets too, and maybe some of you too. This is a good birthday cake recipe too. Looks complicated, but is quite easy...

Here mt Great Great "Aunt Rita Chocolate Cake" receipe. Aunt Rita was from Boston and this cake is about three generations old... This cake is very moist and defines chocolately goodliness. I add a few more tablespoons of cocoa and an extra chololate squre cause I like chocolate...

Melt:
2 Squares of Choloate
1/2 cup of shortening

Add:
2 cups of sugar
1 cup boiling water

Boil all together for 5 minutes. Cool in the freezer until cool

When cool add to it the following:
2 eggs
1/2 cup of sour cream or sour milk
1 1/2 tsp baking soda diluted in a bit of milk (i.e., 1-2 tbsp)
1 tsp vanilla extract (pure if you can)
2 cups flour
1 tsp baking powder

Mix in mixer (or like me by hand) on low speed.

Bake in a 13 x 9 pan at 350 for 45 minutes

To make Icing:

You can always buy the crap in a can at the grocery store or make it your self. Easy!

Cream:
3 Tbsp butter
Blend in 3-5 Tbsp cocoa (Fry's)
2 Tbsp of hot water
1/2 tsp vanilla

Add:

1 1/2 cup sufted icing sugar
Beat until creamy

Yield: Enough icing  for a small cake. Double for recipe above...
« Last Edit: February 21, 2006, 09:11:37 pm by Jabba »
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Re: Favorite recipies?
« Reply #30 on: February 21, 2006, 09:58:42 pm »
You are SO screwed up with your long-ass cake recipe.  Try this instead.

Dump Cake.

Get a 9 x 13 inch pan.  Grease and flour the sides and bottom.  Instead of using flour though, use a bit of the cake mix.  Dump the ingredients into the pan.  DO NOT MIX!  Dump in this order:

1 can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix, dry
2 sticks melted butter

Bake at 350 degrees for 1 hour. Serve in pan.


For us guys here, I hereby rename this SlackerCake Extrordinaire ;D
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Re: Favorite recipies?
« Reply #31 on: February 21, 2006, 09:59:25 pm »
Ok, I am the cook of the house too. Unfortunatly I get into trouble because I take way too long. But hey if the end result is really friggin good then it is worth it. My first offering...."Chinese Chicken Salad"
This is pretty quick and realllllly good.
Although I don't know if an actual Chinaman really created this. But who knows?

Dressing:
1/2 C Salad Oil
1 Tbsp Soy Sauce
1/2 C Sugar (actually a litle under 1/2 cup)
1/4 C Wine Vinagar (I have used White vinager and it works fine)
1/4 Tsp. Pepper (prefferable fresh cracked)
1/2 Tsp. Salt
2 Tsp. Sesame Oil (yum)
Mix together. I usually make some and put it in the fridge as it stores just like salad dressing.
Nothing in there to go bad.
I usually do not use the whole batch for the salad. This would lead to soup not salad.

Now the salad:
There are a lot of steps you can skip. However every step you skip reduces flavor. My suggestion
is take the time to make it right. Right? Right!

Ingredients
1.5 cups of cubed chicken (um... cooked). I like to use the fried chicken strips from the Kroger
deli
2 Pkgs Ramen noodles(oriental flavoring)
1 Tbsp. Sesame seeds
1/4 Cup Slivered Almonds
6 chopped green onions
Shredded Lettuce or Nappa Cabage

In a skillet, on med heat, melt 1 Tbsp. and lightly toast almonds. Add a dash of salt while
toasting. Remove from the skillet.
Crunch up the Ramen noodles and keep the seasoning to the side (but keep it. You will use this
soon) In that same skillet put a chunk (about 1/3 cup) of butter when the butter is melted add the
 crunched ramen noodles and cook till lightly toasted. Add the almonds, seeds, and the oriental
seasoning and stil together. Remove from  the skillet. Pour the almond noodle stuff over the top
of the lettuce. Add the chicken and green onions. Toss and add dressing to taste. Eat lots and
lots.

More to come.
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Re: Favorite recipies?
« Reply #32 on: February 21, 2006, 10:02:01 pm »
Chiggin Friggin Faheetaz
Rite den,
You tage the chickee and yu chobit up into a bunch of liddle peeses.
Den take the joos of won hole lime, and douce da berd.
Den take a good shaken of cumin, to da berd.
Den take a big honken salt, to da berd.
Den peppa dehell out of da berd.
Den pour sum utaleeyun dressin onit.
miksit up realll nise.
Ledit sit.

(meen wile)
Strta chippin sum ongyons. slyses man, lots and lots of slyses. 6 small or 3 larj ongyons shud be
enuf.

On LOW heat cuk the ongyons up into a byutifil sloppy mess -a- golden brown. As they r cukin, put
sum uh dat der utaleeun dressin and pour it on du ongyuns. Mind dat ya don put tu much oritll take
over the ongyun flavor and du not overcuk du ongyuns. Remoov du ongyuns to a bowl. letem sit.

Now, seein that thu ungyuns are dun, it is time tu cuk da berd.
tern da heat to oooh frigin hot. Put the cast irn skillit on the ooh friggin hot stove. get the
skillit ooh friggin hot. Do the water (spit) test. If a drop of water (spit) dances on du skillit,
itz ooh frigin hot.

Pour da chiggin intu du skillit. It will smoke, sputter, and splat, (be ready to kleen). Spread
the chiggin eavenly so as much as possible can cuk before and stirin. Let it sit for a cupl of
minits then stir fairly often. When it is perty clear dat the chiggin is just about cukked, add du
ongyuns. Stir together senslessly. When the chiggin iz cukked, remoov it frum da stove.

top wid salsa, refried beeeens (freeholeez), and a hol lot of uthu crap. rap it in uh flower
torteeyah.

mortakum soon
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Re: Favorite recipies?
« Reply #33 on: February 21, 2006, 10:35:34 pm »
I simply refuse to read that last post... that is totally rediculous.
first off your and idiot

Man I love the internet, haha.

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Re: Favorite recipies?
« Reply #34 on: February 21, 2006, 10:48:00 pm »
Chicken/Veal marsala

1 Pound Chicken/Veal Cutlets
1 cup flour
1 tsp Salt
1/2 tsp ground black pepper
1 1/2 sticks of salted butter
1/2 Pound Mushrooms, sliced
4 cups Marsala Wine
1 Tbsp Lemon Juice

combine 3/4 cups flour w/ salt and pepper in a plate. dredge the cutlets in the flour mixture. In a large pan, 1 stick of  the butter on med heat Throw the chicken in. Cook ~5 min per side. Remove from pan and set aside. In same pan, melt the rest of the butter. Throw in the mushrooms. Sautee until soft and beginning to brown. Add the wine. Continue to cook until wine is steaming. Add between 2 and 4 Tbsps of the remaining flour to thicken the sauce if you like. Return the chicken to the pan.cook for another 10 to 15 minutes, until the majority of the alcohol has cooked off.Add the lemon juice. Serve over pasta.

Cooking is fun
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Re: Favorite recipies?
« Reply #35 on: February 21, 2006, 11:12:53 pm »
I simply refuse to read that last post... that is totally rediculous.

It's Cajun.  I'd almos gah-ran-dang-tee-it!
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in ways that you later wish you hadnít

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Re: Favorite recipies?
« Reply #36 on: February 21, 2006, 11:25:15 pm »
I simply refuse to read that last post... that is totally rediculous.

It's Cajun.  I'd almos gah-ran-dang-tee-it!

Well whatever it was.. it made my eyes bleed.
first off your and idiot

Man I love the internet, haha.

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Re: Favorite recipies?
« Reply #37 on: February 22, 2006, 11:24:07 am »
I simply refuse to read that last post... that is totally rediculous.

It's Cajun.  I'd almos gah-ran-dang-tee-it!

Well whatever it was.. it made my eyes bleed.
LOL. Sorry about the eyes. It is a really good recipe though. Crap it took so dang long to write that. I will try to translate it later. may be. ;)
« Last Edit: February 22, 2006, 12:37:29 pm by MYX »
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Re: Favorite recipies?
« Reply #38 on: February 22, 2006, 12:22:44 pm »
Chiliii frito pie....forget all the ingredients...just dump fritos in a bowl...dump a can or 2 of chili on top. Sprinkle a little shredded chedder on top and nuke it for 3 mins. All kids love it and it takes a whole 6 or 7 mins to make.
Going to Mcdonalds for a salad is like going to a crack house for vitamins.

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Re: Favorite recipies?
« Reply #39 on: February 22, 2006, 02:51:59 pm »
Honey gitmabeer

Ingredients:

1 remote control (left or right hand)
1 sofa (planted underneath ass)
40+ channels to watch with nothing on

stir channels on t.v. with remote slowly. Yell at wife "where's my beer at woman" continue stirring channels mutering "damn t.v. ain't nuttin worth watchin" continue process till can is empty.... repate as many times as necessary







MYX

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Re: Favorite recipies?
« Reply #40 on: February 22, 2006, 03:05:14 pm »
for those with bloody eyes

Chicken gosh darn Fajitas
ok,
cut the chicken into small pieces. (preferably about a pound and a half of breast meat.)
you need to marinate the chicken so, here is the marinade...
The juice from 1 lime
1/2 cup of Italian dressing.
1/2 tbsp of cumin
1/2 tbsp of salt and 1/2 tbsp of pepper
Mix it up and pour it over the chicken pieces. If you put the chicken and marinade in a really big ziplock bag, you can coat all the chicken and squish it to get the marinade all over it.
Let it sit for a minimum of 1/2 hour (refrigerated)

while that sits,
Take about 6 small or 3 large onions and make 1 cm slices.
On Low heat melt some butter and start cooking the onions. This has to be done on low for a long period of time to get the sugars to really come out of the onions. Eventually they will start to turn a really nice golden brown. At this point raise the heat just a little and add some Italian dressing. Mind that you do not use too much Italian as it can over power the onions. Let it cook for a couple of minutes then remove them to a bowl.

Ok time to cook the chicken. This part of the cooking will go really fast, so be ready to eat.
This is a place where it is great to use a cast iron skillet if you have one.
Get some oil in the skillet and heat the skillet until it is really hot. when the oil just starts to smoke pour the chicken in. It WILL splatter and smoke and make a heck of a lot of noise. THIS IS A GOOD THING. The heat is going to sear the chicken therefore keeping it juicy. Keep the chicken moving in the skillet as You do not want to burn it just sear it. when you can see that a majority of the chicken has turned from pink to white, add the onions. the remainder of the chicken will finish cooking really soon. This is why the small pieces and the hi heat. Stir the onions and chicken together for a couple of minutes then remove it to a bowl. Do not leave it in the skillet as it will start to dry out.

I like to cook up some re-fried beans with them top with salsa, lettuce, cheese, sour cream. Wrap it in a tortilla

More tasty things to come soon.
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Re: Favorite recipies?
« Reply #41 on: February 22, 2006, 05:22:00 pm »
Sniff ... I am just so darned proud that so many arcade geeks would embrace that which I love so much.

I'll dig up and post some of my more enjoyable recipes (none of which I make regularly anymore as bikini season approaches).

I also have a huge endorsement for DK's slow cooker suggestion -- it is the must-have item.

Cheers.




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Re: Favorite recipies?
« Reply #42 on: February 22, 2006, 05:44:45 pm »
White russian

1/3 vodka
1/3 Kahlua
1/3 milk

ice.

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Re: Favorite recipies?
« Reply #43 on: February 23, 2006, 11:51:38 pm »
Jabba just reminded me of something.  I was watching Iron Chef a night or two ago and they were dealing with chocolate in various forms.  They said a pinch of salt brings out the sweetness and flavor of chocolate even more.  I'm gonna try it with Jabba's recipe.
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Re: Favorite recipies?
« Reply #44 on: February 24, 2006, 12:45:27 am »
One of my fav 1 pan dishes...

Jack Daniels pork chops...

1 onion, diced
1 package of sliced mushrooms
2-3 1/2" pork chops (dont' get the really thin ones)
1/2 container sour cream (I use lite, but any will work)
1 tbs flour
1 tsp dried rubbed sage
1 c Jack Daniels
some oil (olive works good)
salt & pepper

Preheat oven to 350.

In a cast iron skillet, brown the chops on medium heat (don't cook em all the way, just braise em)..Use a tbs of oil if need be.  When the chops look good, take em out and set em aside.  Turn stove down to low....Cook the onions and mushrooms for about 2 mins (until onions are clear and soft) in the oil from the chops.  Add the Jack Daniels and turn heat up to med-high / high (careful as pouring alcohol can be dangerous...esp if you use a gas stove).  Reduce the liquid until it is almost gone...about 5-8 mins or so.  Combine flour, sage, sour cream, and a tsp or so each of salt and pepper in a small bowl.  Turn heat to low, and add sour cream mixture and cook for about 3 mins.  Add the chops back to the pan, and spoon the mushroom mixture over the top.

Cover pan and cook in the oven for about 45 mins...you'll know its done when the sauce turns a light brown and, well it will look yummy.

Take it out and let it sit for about 5 mins

Enjoy
« Last Edit: February 24, 2006, 12:47:42 am by boykster »

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Re: Favorite recipies?
« Reply #45 on: February 26, 2006, 05:59:23 pm »
Just had this today for lunch after seeing the recipe and deciding to give it a shot.  AWE-SOME!  I'm not sure if adding an egg would make the "coating" stick better, but I'm thinking it wouldn't hurt.


Onion Chicken

half cup of butter
1 TBSP Worcestershire sauce
1 tsp Ground Mustard
1 can (2.8 oz) french-fried onions, crushed.
4 boneless skinless chicken breast halves.

First, melt the butter.  In a small bowl, combine butter, Worcestershire sauce, and mustard.  Place onions in another shallow bowl.  Dip Chicken in butter mixture, then coat with onions.  Place in a greased 11x7x2 baking dish.  Drizzle with remaining butter mixture.  Bake uncovered @ 400o for 20-25 minutes or until chicken juices run clear.



I also used to work at Chick-fil-A, and this is the recipe I've used that's the closest to the real deal.  If you've never had a Chick-fil-A chicken sandwich, you haven't lived!  You'll never get your chicken as juicy unless you've got a pressure cooker.  That's how they're cooked and how they retain so much juice and aren't all dried out and blah like a McD's or BK sammitch.

2 eggs
Milk
Bisquick
Chicken breasts
Hamburger buns.
Peanut oil

Heat the peanut oil to 325. 

Break the eggs into a small bowl.  Whisk in milk until the color of the mixture is close to the color of margarine (a light yellow). 

Pour some bisquick into a flat bottomed dish such as a cake pan.

Fillet the chicken breasts.  If it's the whole breast, split it in half, and take one half, run your thumb up the backside of the breast (the non-smooth side) until you separate the tendon at the top.  Take one side of the chicken breast in each hand and gently "roll" it open.  When done properly, the chicken breast half should look somewhat like a heart.  The more you open it up, the flatter it will lay on the bun.

Take the fillet, and dip it in the milk/egg mixture.  Make sure it's completely coated.  Remove it from the mixture and lay it as flat as possible into the Bisquick.  Cover the entire fillet in Bisquick, and press down - HARD.  Flip the fillet over, cover the entire fillet again in Bisquick and yet again, press down HARD!  Remove the fillet from the bisquick and set aside.  Do as many pieces of chicken as you can cook, but do not make up extra in advance.  It'll stick and cake and won't come out the same.  Small batches.

Gently drop each fillet into the oil, and stir to make sure they don't stick together at first.  Cook until golden brown (about 3 and a half minutes).

Toast a bun, butter it, and if desired, throw two pickle slices on the bun.  Add the cooked fillet.   

HOO DADDY!
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in ways that you later wish you hadnít

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Re: Favorite recipies?
« Reply #46 on: February 28, 2006, 07:20:51 pm »
I only like EASY recipes. Here's one of my favorites

Lobster Thermadore avec caviar

1 whole lobster, about 2 to 2 1/2 pounds
2 lemons, halved
1 onion, quartered
1 bouquet garni
1/4 cup butter
1/4 cup flour
2 tablespoons minced shallots
1/4 cup white wine or champagne (French, vintage, of course)
2 cups milk
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh tarragon
1/2 cup plus 1 tablespoon grated Parmesan cheese
6 ounces bacon
1 cup julienned onions
1/2 pound haricot vert, blanched
Salt and pepper
1 teaspoon chopped garlic
2 teaspoons finely chopped parsley
1 tin fresh beluga (NOT osetra) caviar

Preheat the oven to 375 degrees F. Bring a pot of salted water containing the lemons, quartered onion and bouquet garni to a boil. Add the lobster to the boiling water and cook for 8 to 12 minutes. Remove the lobster from the water and place in a bowl of ice water. This will stop the cooking process of the lobster. In a sauce pan, melt the butter. Stir in the flour and cook for 2 to 3 minutes for a blond roux. Add the shallots and cook for 30 seconds. Stir in the wine and milk. Bring the liquid up to a boil and reduce to a simmer. Cook for about 3 to 4 minutes or until the sauce coats the back of a spoon. This sauce will be thicker than a normal Bechamel because it will be used as a filling. Season the sauce with salt and pepper. Remove the sauce from the stove and stir in the mustard and tarragon. Remove the lobster from the water and split the lobster in half. Remove the tail meat from the shells and with the back of a knife, gently crack the claws. Dice the tail meat and fold in the Bechamel sauce. Stir in 1/2 cup of the cheese and reseason if necessary.

Divide the mixture and spoon into the two lobster tail shells. Sprinkle the remaining cheese on top of the lobster. Place the filled lobster on a baking sheet and place in the oven. Bake for about 8 to 10 minutes or until the top is golden brown. In a hot saute pan, add the bacon and render until crispy, about 8 to 10 minutes. Add the onions and saute for 2 minutes. Add the beans and continue to saute for 2 to 3 minutes. Season with salt and pepper. Stir in the garlic. Remove the beans from the heat. To assemble, divide the bean mixture between two plates. Lay the lobster halves on top of the beans. Garnish with parsley, top with a dollop of caviar, preferably in a bone china spoon (chilled).


PS -- Tune in next week for Crown Rack of Lamb avec home-made sausage stuffing with truffles, foie gras and gold leaf wrapped-spam topping.

:-)

« Last Edit: February 28, 2006, 07:25:14 pm by ScoopKW »

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Re: Favorite recipies?
« Reply #47 on: February 28, 2006, 09:31:05 pm »
Okay....it's hard for me to give this out, because it's so easy, and so powerful, but I love y'all so... 

I know that stuffed mushrooms don't sound like something that the kids will want, but trust me they'll only have to be forced to eat the first one.  EVERYBODY (besides vegans/vegetarians) loves these.  My wife actually got invited to a faculty party at one of the graphic design director's house once when she was a student, on the condition that she bring me and my mushrooms cos he had tasted them once before.

Ingredients

-  20-30 Mushrooms (a couple of those 8 oz. packs if you buy them prewrapped)
-  1 package of cream cheese (regular size...I think they're 10 oz, but maybe 8 oz)
-  1 package of *Hot* Jimmy Dean sausage (it isn't actually spicy...black pepper is too spicy for my wife and this poses no problem for her).
-   Some butter


Directions

1- Wash the mushrooms (don't go nuts, mushrooms should only spend a few seconds under cold water....they're very porous)
2- Twist all the stems out of the mushrooms
3- Chop up the stems into small pieces
4- On medium heat fry up the sausage, breaking it all up like if you were frying ground beef for tacos.
5- Put all those small stem pieces that you chopped up into the pan with the sausage (still on the burner) and mix it up.
6- Put the cream cheese in the pan (stil on burner).  Start breaking it up.  At first it will be difficult to work with, but pretty soon it will have the consistency of nacho cheese and mix right in.
7- Take the sausage mixture off the heat and start the oven preheating at 350 degrees.
8-  Scoop a big dollop of the mixture into each mushroom and place the mushrooms in a casserol dish or on a cookie sheet (that has no open sides).  You want the mixture in heap, overflowing out the top.
9- Slice up some pats of butter and arrange them here and there between mushrooms.  You just need it to melt down and create a pool of butter that the mushrooms will sit in while they bake.  You'll probably need about a half-cube for a regular 12x9 casserol dish.  You just want to make sure there's enough that All the mushrooms sit in butter (so you'll need more if your oven isn't very level cos it'll tend to pool up at one side of the pan.   It doesn't have to be deep at all.
10- Bake for 25 minutes.
« Last Edit: September 11, 2006, 11:00:04 pm by shmokes »
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Re: Favorite recipies?
« Reply #48 on: March 03, 2006, 09:48:15 am »
Honey gitmabeer

Ingredients:

1 remote control (left or right hand)
1 sofa (planted underneath ass)
40+ channels to watch with nothing on

stir channels on t.v. with remote slowly. Yell at wife "where's my beer at woman" continue stirring channels mutering "damn t.v. ain't nuttin worth watchin" continue process till can is empty.... repate as many times as necessary


If I follow the above recipe, I think I'll be needin the other ones on here, cause I'd be cookin for myself a lot!
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Re: Favorite recipies?
« Reply #49 on: March 03, 2006, 06:14:52 pm »
geriatric special

One cooked cheeseburger
2 slices white bread
1 can dog food
1 orange
1 shredded zucchini
3 cans Ensure

Combine all ingretients in a blender. Liquify for 3 minutes. Pour over ice. Feed to people 70 and over
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Re: Favorite recipies?
« Reply #50 on: March 05, 2006, 05:24:42 pm »
I'm way late on this one, but thought I'd toss out a favorite

Microwave Cheesy Chicken

Ingredients:

Chicken tenders
Sour cream - 3 tablespoons is enough for a meal for two
Crushed cheese crackerss (we use Cheez-Its)

Cut the tenders in to nuggets.  Put sour cream in a ziplock back; place nuggets in bag and shake.  Put crushed crackers in a seperate bag.  Drop the sour cream coated chicken in the cracker bag and shake until chicken is coated.

Put coated chicken in a glass or microwave safe dish. Cover with wax paper, leaving a vent.  Cook about 5 minutes on high or until chicken is done (NOTE: cook times will vary). 

Variations: Use hot & spicy cheese-it crackers - or any variety you choose.  Sonya says it's also good with leftover biscuit crumbs!


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Re: Favorite recipies?
« Reply #51 on: March 05, 2006, 10:14:13 pm »
Here's are two of my favorite drinks:

Lemonade
  • Lemons
  • Sugar
  • Water
Mix ingredients. Adjust to taste.   ;D


Orange Julius
Here's a quick-n-easy recipe from the first "Top Secret Recipes"
book. Notice the egg substitute (which is made from egg whites)
in the recipe.  That's how you get a frothy, foamy drink.

1 cup orange juice
1 cup water
1/4 cup egg substitute
3/4 teaspoon vanilla extract
1/4 cup sugar
1 heaping cup ice 

Combine all of the ingredients in a blender set on high speed for
15-30 seconds.  Makes 2 drinks.


Mario

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Re: Favorite recipies?
« Reply #52 on: March 06, 2006, 12:53:01 am »
Here's are two of my favorite drinks:

Lemonade
  • Lemons
  • Sugar
  • Water
Mix ingredients. Adjust to taste.   ;D

A little bit of salt will make that lemonade even tastier.  No lie.
No crap, don't put your kids in a real fridge.
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Re: Favorite recipies?
« Reply #53 on: March 07, 2006, 04:28:33 pm »
geriatric special

One cooked cheeseburger
2 slices white bread
1 can dog food
1 orange
1 shredded zucchini
3 cans Ensure

Combine all ingretients in a blender. Liquify for 3 minutes. Pour over ice. Feed to people 70 and over....

Grandpa says this tastes like ---steaming pile of meadow muffin---....was I supposed to peel the orange first?
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Re: Favorite recipies?
« Reply #54 on: March 07, 2006, 07:52:12 pm »
ANNOUNCEMENT!

I....

bought a crockpot!

Now I just have to figure out what to do with it...
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Re: Favorite recipies?
« Reply #55 on: March 07, 2006, 08:33:37 pm »
You'll never get your chicken as juicy unless you've got a pressure cooker.  That's how they're cooked and how they retain so much juice and aren't all dried out and blah like a McD's or BK sammitch.

Drew, Chic-A-Flic looks like a good recipe, but where does the pressure cooker come into play?

And USS, any dog food brand in particular?
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Re: Favorite recipies?
« Reply #56 on: March 07, 2006, 08:49:40 pm »
One large roasting pan (I use corning ware with foil over top)

Two large breasts of chicken, bone in, skin on.  Several baby carrots, several golf ball sized red potatoes.  Salt, Pepper, garlic powder.  Cover, in oven at 400 dF for 40, uncover for 10-15 mins.

Can't beat roasted chicken.  Better than barbequing it (beer can chicken excepted).

It's simple to do, and plain to satify finiky kids.  It's pretty good for you.  It's moist and tender.

Throw some Ranch dressing on the potatoes.... oh yes.  I'm not crazy.  If you've never rad ranch on a baked or roasted potato, YOU'RE crazy.

I'm not sure how increasing the recipie will affect the outcome or cooking time.  I cook for two.  We're DINKS - Dual Income No Kids.

OR

Combine:

3 sheets of MDF, 1 sheet of acrylic, 1 old PC, 14 buttons, 2 joysticks, 1 computer monitor, 1 coin door, three hinges, 1 fluorescent Light, some printed artwork, 15 drops of blood, 80 drops of sweat

In your garage.  Garnish with empty beer bottles.
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Re: Favorite recipies?
« Reply #57 on: March 07, 2006, 08:51:46 pm »
ANNOUNCEMENT!

I....

bought a crockpot!

Now I just have to figure out what to do with it...

Uhhh.... Chili. 

Gods gift to the bachelor, the superbowl party..... and probably the family of 5.
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Re: Favorite recipies?
« Reply #58 on: March 07, 2006, 10:59:52 pm »
  You'll never get your chicken as juicy unless you've got a pressure cooker. 

My grandfather managed a KFC (back when the Colonel was still livin' and the chicken WAS done right... ) and that's how they cooked the chicken there.  They used pressure cookers to fry the chicken, used the cracklins in the gravy and used REAL potatoes.  Also, made the slaw by hand...

God, how times have changed....
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Re: Favorite recipies?
« Reply #59 on: March 08, 2006, 07:11:31 am »

Drew, Chic-A-Flic looks like a good recipe, but where does the pressure cooker come into play?


You insult me with your "chickaflick" ;)  Chick-fil-A (and KFC, as daniel pointed out) figured out long ago that without pressure cooking, you'll need to cook the chicken longer which will dry it out, while cooking it under pressure helps to cook it quicker and as a side benefit, seals in juices.  The amount of time between regular cooking and pressure cooking aren't that great, but the difference they make in the final product is night and day.  If you have a pressure cooker and follow some of the recipes (they still DO make pressure cookers for home use, they're just hard to find), you'll find they make food you formerly thought was "pretty good" seem bland and blah by comparison after trying a pressure-cooked version.  Follow all safety instructions though.  Them things can hurt ya in more ways than one.

Saint, if there's a Sam's Club near you, they have (or at the very least USED to have) a slow cooker cook book.  I'll dig mine out and see what they're called and throw you a few recipes from it too.  I've found using the "low" setting always seems to guarantee the best results too.  Stuff seems more consistently cooked at that setting
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Re: Favorite recipies?
« Reply #60 on: March 10, 2006, 03:22:58 pm »
Saint, it's called "Fix It And Forget It Cookbook: Feasting with your Slow Cooker" by Dawn J Ranck & Phyllis Pellmann Good

There's probably 750 recipes in there (3 per page, and about 250 pages of 'em)

We've made TONS of recipes from this book, and none are too involved or have too many ingredients (at least the stuff we've made), mebbe 10 ingredients at the most (not including water or salt & pepper to taste ::)


Here's some easy standby's we often turn to from that book:


Shipwreck

1 lb browned ground beef
4-5 potatoes, cut into French Fry sized strips
1-2 onions, chopped
16 oz can light red kidney beans, drained
1/4 lb Velveeta, cubed
10 oz can tomato soup
salt
pepper
butter

Layer in slow cooker in this order:
Ground beef
potatoes
onions
kidney beans
and cheese.
Pour soup over the top, season with salt and pepper and dot with butter

Cover - cook on low 6-8 hours



Tater Tot Casserole

32 oz bag of frozen tater tots
1 lb browned ground beef
29 oz of green beans (they say use 2 cans, I prefer a bag of frozen)
10 oz can of cream of mushroom soup
1 TBSP dried onions
1/4 cup of milk


Line the slow cooker with the tater tots, combine everything else and pour over the tater tots.  They say to cover and cook on high for 3 hours, but we often just throw it on low and cook it for 5-6 hours.


Ham N Coke

1/2 cup brown sugar
1 tsp dry mustard
1 tsp horseradish
1 can of Coke
3-4 lb pre-cooked ham

Combine first 3 ingredients, and add just enough Coke to make a paste.

Rub the entire ham with the mixture and put in the slow cooker.  Add the rest of the can of Coke.

Cover and cook on low at least 6 hours - you need a thermometer to check this one for doneness.  Interior temp should AT LEAST be 140, we cook it to 150-160, which usually equates out to about 8 hours or more.  What you can do as well is to cook it on low while you're at work, and when you get home, turn it up to high until it hits temp.

To make it a meal type thing, we throw in some pearl onions at the beginning, and when we get home, we'll throw in a bag of frozen corn and frozen peas when we first check the temp and just cook 'em on high then.


Pizza Rice

2 cups of rice, uncooked
3 cups of whatever pizza sauce (or chunky-type spaghetti sauce)
2 1/2 cups of water
7 oz can of mushrooms (I think that's the small can)
4 oz of sliced pepperoni or sausage (brown the sausage if necessary)

Add all ingredients, stir until mixed

Cover, cook on Low10 hours or on High for 6 hours.

Sprinkle with grated cheese when serving


And lastly, the bomb-diggety of soups

Chicken Tortilla Soup

4 chicken breast halves, cubed.
30 oz undrained black beans
30 oz mexican stewed tomatoes (or Rotel tomatoes)
1 cup Salsa
4 oz green chilies
14 oz tomato sauce
tortilla chips

Cook the chicken in a skillet until just done.  If a piece is pink inside, that's perfect.  Combine all ingredients except the chips.  Cover and cook on Low 8 hours. 

This can be served two ways.  The way I prefer is to throw the chips in about an hour or so before you're done cooking the soup, or you can put the chips in your bowl and cover with soup.

Either way, top with some grated cheese like Monterey Jack.
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Re: Favorite recipies?
« Reply #61 on: March 10, 2006, 06:21:53 pm »
Sweet!  Off to the grocery store tonight to inaugurate my crock pot!
--- John St.Clair
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Re: Favorite recipies?
« Reply #62 on: March 10, 2006, 06:33:50 pm »
I'm going to try shmokes mushrooms tomorrow.  Hope I don't turn into a liberal.   ;D

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Re: Favorite recipies?
« Reply #63 on: March 10, 2006, 08:28:28 pm »
Some real good soup for the cold nights

CHEESE AND POTATO SOUP 



2 tablespoons vegetables oil
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon dried thyme
3 tablespoons all purpose flour
2 cups canned low-salt chicken broth
2 cups milk
1 10- to 12-ounce russet potato, peeled, diced
1 cup packed shredded sharp cheddar cheese (about 4 ounces)
1/2 cup chopped ham
Hot pepper sauce (such as Tabasco)
Chopped fresh parsley

Heat oil in heavy large saucepan over medium heat. Add celery, carrot, onion and thyme and saut
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Re: Favorite recipies?
« Reply #64 on: March 10, 2006, 08:29:58 pm »
This Jambalya goes quick..

1 lb. boneless chicken, cubed; AND/OR
1 lb. shrimp, boiled in Zatarain's and peeled; OR
1 lb. leftover holiday turkey, cubed; OR
1 lb. of any kind of poultry or fish, cubed; OR
Any combination of the above

1 lb. (hot) smoked sausage, andouille or chaurice, sliced on the bias; OR
1 lb. diced smoked ham
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced (amount to taste; I like lots)
4 ribs celery, chopped
3 small cans tomato paste
4 large Creole tomatoes, peeled, seeded and diced; OR
1 28-oz. can tomatoes
6 cups good dark homemade chicken stock
Creole seasoning blend to taste (or 2 - 3 tablespoons); OR
2 teaspoons cayenne, 2 teaspoons black pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teapsoon thyme
2 bay leaves
Salt to taste
2 3/4 cups long-grain white rice, uncooked (Some people like converted rice, others prefer good old Mahatma.) - rice modified by donnie


In a saut
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Re: Favorite recipies?
« Reply #65 on: March 10, 2006, 09:32:59 pm »
One of my favorite recipes I no longer have but the story is interesting (and videogame related):

In 1994 I worked in a video store.  Used to hook up the Sega CD to the in store TV and play a few games while things were slow.  It was an original front loader model and in the box it had the CD+G sampler disc (unopened).

So one day I'm bored, I crack open the case and put the sampler disc in.  Listening to music while digital effects are on the screen--pretty big deal in those days!  Anyway, one of the songs on the CD was from Information Society (can't remember the song), and they put scrolling messages on the screen--a bit like a c64 demo.  Towards the end of the song they decided to post a VERY excellent chili recipe.  Bacon grease was the secret of it's deliciousness. 

If anyone has their old front loader Sega CD and wants to get a good chili recipe, I'd be obliged if you could post it here!   ;)

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Re: Favorite recipies?
« Reply #66 on: March 10, 2006, 10:40:34 pm »
Also, one of the chicks from the cooking channel Rachel Rae has a book out I got my wifey called Cooking for Kids in under 30 minutes.

Rachel Rae sucks and her recipes are awful!!!!

Many people hate her... read some of the comments  ;D

http://community.livejournal.com/rachael_ray_sux/


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Re: Favorite recipies?
« Reply #67 on: March 11, 2006, 08:00:09 pm »
Crockpot:

I may have missed this is someone's post (probably Drew's), but roasts are wonderful in the crockpot - Sonya will occasionally do one - and it's sort of a fix it and forget it cooking system if you cook on low.  She'll put the roast in before leaving for work, set on low, and it will just be done by the time we all get home.

I'll second the chili - and for as nutty as this sounds, add wagon wheel pasta (or any pasta) and cheese for a truly unique taste!


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Re: Favorite recipies?
« Reply #68 on: March 11, 2006, 08:25:33 pm »
Also, one of the chicks from the cooking channel Rachel Rae has a book out I got my wifey called Cooking for Kids in under 30 minutes.

Rachel Rae sucks and her recipes are awful!!!!

Many people hate her... read some of the comments  ;D

http://community.livejournal.com/rachael_ray_sux/



Wow, a Rachel Rae hate club. The Joker pic made me laugh!  ;)
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Re: Favorite recipies?
« Reply #69 on: March 12, 2006, 12:00:22 am »


Wow, a Rachel Rae hate club. The Joker pic made me laugh!  ;)
[/quote]

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Re: Favorite recipies?
« Reply #70 on: March 12, 2006, 05:34:16 pm »
you will learn to love a crock pot.
Have many myself 2 at the lake and 4 here at home.
I have given many of those out for Xmas.
NEW Toy I found out this year. I gave out Roasters
Wal Mart had them fore $20.00 (day after thanks giving sale) I see them  now $50.00

toss in a bird. walk away.
15 min per pound done!
taste is great. Moist.

a cheep chicken whole fryer ... what may $3.00 to $5.00
a box of stove top.
a few cans of green beans

every one is happy.  few dishes to clean

Just did a 12 lb turkey at the lake
( wife reminded me 15 min per pound if frozen)
turkey was not.. cooked 2.5 hrs.
left over turkey was turned into turkey veg. soup in the crock pot .

Me, I like to use the crock pot as we sleep.
Wake up. put in fridge. ( hope you got the removeable dish type)
come home and heat up and ready.

Ohhhh! no one told me about this little info on my first crock pot.
Never put the ceramic dish in the dish water. the bottum is not sealed.
It will soak in water and break. :-X

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Re: Favorite recipies?
« Reply #71 on: March 12, 2006, 06:59:43 pm »

Ohhhh! no one told me about this little info on my first crock pot.
Never put the ceramic dish in the dish water. the bottum is not sealed.
It will soak in water and break. :-X


If it's touching the heating element, I can see that happening, but I've had both of our latest models for 3 and 6 years, and we constantly throw them in the dishwasher or let them soak in the sink, so they've been flooded with water, and no problems.  I called my mother-in-law, who, with 5 kids, used hers at least 3 times a week.  Same thing - no worries.  YMMV



Saint, Sam's Club had 4 different slow-cooker recipe books.  The one I named above, a "light recipes" version, a diabetic version, and a desserts version.  I'm almost certain they're all by the same author(s)
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Re: Favorite recipies?
« Reply #72 on: March 12, 2006, 07:43:05 pm »
Our first whack at cooking with the crock pot was yummy! Basic pot roast, carrots, potatos, garlic, and pearl onions... 6 quart crockpot -- no leftovers at all. MmmMMmmm good!
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Re: Favorite recipies?
« Reply #73 on: March 12, 2006, 07:45:10 pm »
so you'll soon be un-broke and start gold-plating the forum with your new found riches?

And damn, I gotta learn to cook more stuff myself these days.  :P
Now in a tasty new flavour.

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Re: Favorite recipies?
« Reply #74 on: March 12, 2006, 10:06:33 pm »
so you'll soon be un-broke and start gold-plating the forum with your new found riches?

And damn, I gotta learn to cook more stuff myself these days.  :P

Dude, this is how easy a crock-pot is.

YOU could make something good in one!  :o  ;)

Seriously, even stuff we thought we'd royally effed up still turns out quite edible. 

But don't you just have to go upstairs and tell yer mom you're hungry? ;D
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Re: Favorite recipies?
« Reply #75 on: March 13, 2006, 04:17:00 am »

But don't you just have to go upstairs and tell yer mom you're hungry? ;D
I refused to let her cook for me about 5 years ago.

Works out well unless I come home from a bender.  :-\
Now in a tasty new flavour.

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Re: Favorite recipies?
« Reply #76 on: March 14, 2006, 06:46:29 pm »
Fast and dirty Black Bean Soup.

3 tsp ham soup base
3 cups water
1/4 cup chopped onion
1 14 oz can sliced carrots (drained)
3 14 oz cans black beans
1 Cup +/- diced ham
Hot Sauce as needed (or desired)

In a 4 quart pot, bring 2 cups of water to a boil, add soup base and onion.  Cover and reduce heat.  Allow to simmer until onions are cooked (about 10 minutes).   

In your handy dandy blender, combine  1 cup water,  2 cans of beans and half of the carrots.  (If necessary, you can use some of the broth in the blender too.  Just be careful.  It is hot.)  Blend thoroughly and add to broth and onion mixture.  Stir thoroughly.

Add remaining beans and carrots.  Add diced ham and hot sauce if desired.

Start to finish 15 - 20 minutes.

Black beans not your thing?  Not a problem!  Substitute canned navy beans for black beans.


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Re: Favorite recipies?
« Reply #77 on: July 07, 2006, 05:56:35 pm »
OK, time to expand my crock-potting. Got that lasagna recipe? :)


There's more, and if you've got a slow cooker, I'll hunt up that lasagna recipe. 
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Re: Favorite recipies?
« Reply #78 on: July 08, 2006, 08:11:45 pm »
My husband makes this for me all the time.  My favourite dish.

Chicken Mikaele

6 chicken pieces (or 3 double chicken breasts)
Oregano
2 cloves of garlic
1 can tomatoes
1 cup cream (or whole tub of cream if a lot of chicken)
3 medium zucchinis sliced
1 medium onion sliced
1 packet Continental Chicken Supreme Soup (or the US packet soup equivalent)

Dust chicken pieces with garlic and oregano in a baking dish.

Mix all other ingredients in a bowl and pour over chicken.  Bake for 1.25 to 1.5 hours in a moderate oven (180 degrees celcius so convert for US farenheit).

Serve it with boiled rice.

The flavours are so incredibly tasty.  You'll be wanting more I promise.

Love Sez.
Eat your greens

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Re: Favorite recipies?
« Reply #79 on: July 09, 2006, 09:13:27 pm »
I may have to try that for my wife, sounds like her kind of thing. Stupid question - what's "cream" --- sour cream?

My husband makes this for me all the time.  My favourite dish.

Chicken Mikaele

6 chicken pieces (or 3 double chicken breasts)
Oregano
2 cloves of garlic
1 can tomatoes
1 cup cream (or whole tub of cream if a lot of chicken)
3 medium zucchinis sliced
1 medium onion sliced
1 packet Continental Chicken Supreme Soup (or the US packet soup equivalent)

Dust chicken pieces with garlic and oregano in a baking dish.

Mix all other ingredients in a bowl and pour over chicken.  Bake for 1.25 to 1.5 hours in a moderate oven (180 degrees celcius so convert for US farenheit).

Serve it with boiled rice.

The flavours are so incredibly tasty.  You'll be wanting more I promise.

Love Sez.
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Re: Favorite recipies?
« Reply #80 on: July 09, 2006, 10:29:23 pm »
OK, time to expand my crock-potting. Got that lasagna recipe? :)


There's more, and if you've got a slow cooker, I'll hunt up that lasagna recipe. 

;D  OK, OK, I got the hint from that other thread! ;)

Slow Cooker Lasagna

Ingredients
  • 8 Lasagna noodles, uncooked (if you've got No-Boil noodles in your area,  the wife is telling me those work excellent, if not, go with whatcha got)
  • 1 lb ground beef
  • 1 tsp Italian seasoning (or roll your own - basil, oregano, parsley flakes, garlic powder)
  • 28 oz jar of spaghetti sauce
  • 1/3 cup of water
  • 4 oz can of sliced mushrooms
  • 15 oz ricotta cheese (cottage cheese works just fine too)
  • 2 cups shredded mozzarella cheese (a 16 oz bag if you buy it pre-shredded)

Directions
  • Break the noodles in half.  Place half the noodles in the bottom of greased slow cooker.
  • Brown ground beef and drain.  Stir in Italian seasoning.  Spread half over noodles in slow cooker.
  • Layer half of the sauce, water, mushrooms, ricotta cheese and mozzarella over the beef.  Add remaining noodles over the top, add remaining beef, and lastly, all remaining ingredients
  • Cover and cook on Low for 5 hours.

« Last Edit: July 09, 2006, 10:30:58 pm by DrewKaree »
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Re: Favorite recipies?
« Reply #81 on: July 11, 2006, 09:09:37 pm »
I may have to try that for my wife, sounds like her kind of thing. Stupid question - what's "cream" --- sour cream?

My husband makes this for me all the time.  My favourite dish.

Chicken Mikaele

6 chicken pieces (or 3 double chicken breasts)
Oregano
2 cloves of garlic
1 can tomatoes
1 cup cream (or whole tub of cream if a lot of chicken)
3 medium zucchinis sliced
1 medium onion sliced
1 packet Continental Chicken Supreme Soup (or the US packet soup equivalent)

Dust chicken pieces with garlic and oregano in a baking dish.

Mix all other ingredients in a bowl and pour over chicken.  Bake for 1.25 to 1.5 hours in a moderate oven (180 degrees celcius so convert for US farenheit).

Serve it with boiled rice.

The flavours are so incredibly tasty.  You'll be wanting more I promise.

Love Sez.

Gee Saint - you guys don't have regular cream over there?  Um pouring cream?  Whipping cream perhaps?  Definitely not sour cream.

Hope that helps.
Love Sez.
Eat your greens

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Re: Favorite recipies?
« Reply #82 on: July 11, 2006, 10:26:25 pm »
Saint, that's regular ol' heavy cream.  I bet half and half would work too.

Sez, I bet what threw Saint off is when you referred to a "tub" of it.  I dunno how they sell it down under, but it's in a quart jug or milk carton looking thingamabob
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Re: Favorite recipies?
« Reply #83 on: July 11, 2006, 11:50:02 pm »
You da man! (no matter what Stingray sez)  I'm cooking lasagna this week!

Thanks man  :cheers:

OK, time to expand my crock-potting. Got that lasagna recipe? :)


There's more, and if you've got a slow cooker, I'll hunt up that lasagna recipe. 

;D  OK, OK, I got the hint from that other thread! ;)

Slow Cooker Lasagna

Ingredients
  • 8 Lasagna noodles, uncooked (if you've got No-Boil noodles in your area,  the wife is telling me those work excellent, if not, go with whatcha got)
  • 1 lb ground beef
  • 1 tsp Italian seasoning (or roll your own - basil, oregano, parsley flakes, garlic powder)
  • 28 oz jar of spaghetti sauce
  • 1/3 cup of water
  • 4 oz can of sliced mushrooms
  • 15 oz ricotta cheese (cottage cheese works just fine too)
  • 2 cups shredded mozzarella cheese (a 16 oz bag if you buy it pre-shredded)

Directions
  • Break the noodles in half.  Place half the noodles in the bottom of greased slow cooker.
  • Brown ground beef and drain.  Stir in Italian seasoning.  Spread half over noodles in slow cooker.
  • Layer half of the sauce, water, mushrooms, ricotta cheese and mozzarella over the beef.  Add remaining noodles over the top, add remaining beef, and lastly, all remaining ingredients
  • Cover and cook on Low for 5 hours.


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Re: Favorite recipies?
« Reply #84 on: July 11, 2006, 11:51:58 pm »
Thanks Sez! I've never cooked anything with cream in it before (This ain't the fotr, get your minds out of the gutter).  Two recipes for the week!
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Re: Favorite recipies?
« Reply #85 on: July 12, 2006, 06:51:10 pm »
I'm starting a pool for anyone who wants to put some money down.  Get in on which recipe you think Saint will screw up, Lasagna, or "The Cream Incident" ;D

I'll post odds as the bets are placed :laugh2:

Heh...Heh...all in good fun, right Saint?  :-\   ;)
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Re: Favorite recipies?
« Reply #86 on: July 12, 2006, 10:15:42 pm »
Those are two separate recipes?

*mutter*

Guess I'm ordering pizza tonight.
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Re: Favorite recipies?
« Reply #87 on: July 19, 2006, 01:50:38 pm »
OK, time to expand my crock-potting. Got that lasagna recipe? :)


There's more, and if you've got a slow cooker, I'll hunt up that lasagna recipe. 


;D  OK, OK, I got the hint from that other thread! ;)

Slow Cooker Lasagna

Ingredients
  • 8 Lasagna noodles, uncooked (if you've got No-Boil noodles in your area,  the wife is telling me those work excellent, if not, go with whatcha got)
  • 1 lb ground beef
  • 1 tsp Italian seasoning (or roll your own - basil, oregano, parsley flakes, garlic powder)
  • 28 oz jar of spaghetti sauce
  • 1/3 cup of water
  • 4 oz can of sliced mushrooms
  • 15 oz ricotta cheese (cottage cheese works just fine too)
  • 2 cups shredded mozzarella cheese (a 16 oz bag if you buy it pre-shredded)

Directions
  • Break the noodles in half.  Place half the noodles in the bottom of greased slow cooker.
  • Brown ground beef and drain.  Stir in Italian seasoning.  Spread half over noodles in slow cooker.
  • Layer half of the sauce, water, mushrooms, ricotta cheese and mozzarella over the beef.  Add remaining noodles over the top, add remaining beef, and lastly, all remaining ingredients
  • Cover and cook on Low for 5 hours.




Drew... I've got the recipe on RIGHT NOW.. expect to have it for dinner tonight.. one thing.. you might want to put what size crock to use.. lol.. I've got the SMALL one and it'll do half the recipe at a time....
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Re: Favorite recipies?
« Reply #88 on: July 19, 2006, 04:16:14 pm »
I've found that most crockpot recipes are for a 2 quart machine, since that's the most common size sold.  Adjust any and all recipes I give accordingly.  For anyone considering buying a crockpot (slow cooker, are they the same type of machine?), Sam's club usually has one for sale that has 2 liners.  One is simply a big single pot, and they include an extra one that's divided into 2 sections in case you want to make 2 things at once.  Nice for making dinner in one side (although remember, it's half the size) and dessert or a side dish in the other.
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Re: Favorite recipies?
« Reply #89 on: July 19, 2006, 08:13:57 pm »
Well, Drew.... thank the wife for me!  Recipe turned out really delicious and I'd recommend it (even tho I only used half of it currently)!  Both the wife and I each had one large serving out of the crock and emptied it.. lol..  Good Stuff!!
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Re: Favorite recipies?
« Reply #90 on: July 19, 2006, 09:07:38 pm »
Mail all donations to aahhhh....my wife, MORGAN FAIRCHILD! who I've slept with!
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Re: Favorite recipies?
« Reply #91 on: July 19, 2006, 10:14:08 pm »
Cajun Potatoes

There's some good sounding stuff here, I may have to try out some of these recipied.  Here's one of our favorites, it is on the spicy side though...You are warned...Season to your tastes.

Cajun Potatoes

4 Small Potatoes, unpeeled
6 Teaspoons Olive Oil
1 Teaspoon Paprika

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Re: Favorite recipies?
« Reply #92 on: July 20, 2006, 10:58:46 am »
Me and my wife end up going out too often because it's hard to cook for just 2 sometimes (wind up with too many leftovers and it ends up costing more when we throw the leftovers out a week later...)

We have been trying to cook more at home as well (it's really expensive to eat out all the time as you've stated), and one thing that has really helped is having kitchen shortcuts.  Stuff that makes it really easy to make something when you don't have a ton of time to make something.

We buy our ground beef in the large family pack in a 5, 6 or 7 lb size. We then brown it all in a very large pot, adding some minced garlic and salt & pepper to taste. When it’s browned and all of the meat is cooked, we measure out 2 1/2 cups into quart size ziploc bags and toss them in the freezer for future use. Each baggie holds the equivalent of 1 lb. of browned ground beef, and all we do is throw it into the microwave, frozen solid, and cook it for for 3 minutes on high, and it’s ready to use in any recipe we need. All you need to remeber is 1 lb. of browned ground beef = 2  1/2 cups. It has saved us so many times and we can get dinner onto the table a lot faster too.

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Re: Favorite recipies?
« Reply #93 on: July 20, 2006, 11:15:42 am »
I also usually leave most of the cooking to my wife, but I do have a few things that I cook when my wife needs a break.  All really easy to make and tastey.

Easy Breakfast Burritos

 - 1 Cup of frozen Hash Brown or French Fries
 - 4 eggs
 - Handful of pepperoni
 - Grated cheese

In a large frying pan (medium high to high heat), cover the bottom with some vegitable oil and frozen hashbrowns or french fries.  If you are using french fries, use your spatula to chop into smaller bits as they soften while cooking.  Once the potatoes are cooked and as crispy as you like, remove to a plate with a paper towel on it (I do this to get rid of some of the oil, I guess you could skip this step if you dont' care).  Now take the pepperoni and tear into small pieces and throw onto the pan (same heat) and fry them until they are as crispy as you like them.  Again, I move them to a plate with a paper towel (can skip this step if you don't mind the extra grease).

Now turn heat down to medium, and crack all 4 eggs into pan and cook as if you were cooking scrambled eggs (just stir them all around and break yokes if you've never made scrambled eggs before ;) ).  I usually ad a few drops of hot sauce (up to your preferance) and salt and pepper the eggs.  Before the eggs are completely done cooking (still a little liquidy) I add all of the potatoes and pepperoni back to the pan and mix it all together.  Then I just sprinkle grated cheese on the top and turn the heat down to medium low.  Once the cheese is all melted, it's ready to eat.

Just scoop some filling into a tortilla, and I personally like it with bbq sauce in it (there is a specific kind that I like called texas pit).  I know it sounds a bit weird (with pepperoni and bbq sauce, but everyone in my family who has tried it, now makes it for their family all the time).

There is usually enough for 4 - 5 people (could easily add more potatoes, eggs, and pepperoni if you need more).  I also don't really measure out the hash browns or french fries, I usually just dump some on the pan, but it's probably like a cup.  You can add or subtract those as they are kind of filler.  Some people don't like a really potatoe-y taste to their breakfast burritos.

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Re: Favorite recipies?
« Reply #94 on: July 20, 2006, 08:43:54 pm »
My specialty pizza.  Everyone who's tried it loves it, and my wife "demands" that I make it regularly.

Xar's Famous Pizza

Ingredients:
Dough
1/2 cup warm water
1/2 tsp suger
1/2 pkg active dry yeast
1/2 tsp salt
2   Tblsp veg. oil
1-1/4cup flour

Sauce
2.5 oz. tomato paste
2.5 oz. water
1/2 tsp salt
1   Tblsp veg. oil
1/2 tsp crushed oregano
pepper, tobasco sauce (to add a little kick, add to taste)

Toppings
Diced Pepperoni, Salami, Ham, Bacon
1 can sliced mushrooms
Chedder, Mozzarella, and Monteray Jack cheeses (Apply to your own taste)
Diced Green Pepper
1 can sliced black olives
Whatever else you like on your "za"

Directions
Mix water + suger together in a large bowl.  Sprinkle yeast and stand 10 mins.  Then stir well.

While waiting for the yeast to rise, I'll usually combine the sauce ingradients in another bowl.

Stir in salt, oil, and 3/4 cup flour and beat until smooth.
Stir in remaining 1/2 cup flour

Turn out onto lightly floured board, work in flour and knead until smooth and elastic. (additional flour MAY be required, but you don't want the dough to be totally dry, just not sticky.)
Form dough into a ball

Roll out into 18" circle
Place on grased pizza pan and turn edges up slightly

Mix sauce ingredients and spread over dough circle.

Spread toppings
bake 400F for 20-25mins

Enjoy!
Xar256 ;D

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Re: Favorite recipies?
« Reply #95 on: August 01, 2006, 03:54:42 pm »
I have a similar recipe and wholeheartedly agree that the microwave does wonders to prep the potatoes and reduce the probability of the innards being undercooked or mealy.

Only other thing I'll note is that 6 tsp = 2 TBL   Just to make things easier :)

Cajun Potatoes

There's some good sounding stuff here, I may have to try out some of these recipied.  Here's one of our favorites, it is on the spicy side though...You are warned...Season to your tastes.

Cajun Potatoes

4 Small Potatoes, unpeeled
6 Teaspoons Olive Oil
1 Teaspoon Paprika

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Re: Favorite recipies?
« Reply #96 on: August 01, 2006, 04:18:45 pm »
Microwave Breakfast burrito's:

this is one of my favorite breakfast foods. You can cook it on the stove, but the microwave is grease-free and quick.
Ingredients:
4 eggs
milk
1-2 slices cheese, or a handful of shredded cheese (personal preference)
approx 1/4 package kielbalsa, or smoked sausage (get the kind made with turkey for less fat.)
burrito shells

- Peel skin from Kielbalsa , and cut into small chunks. Set aside on paper towel
-Crack the eggs into a microwaveable bowl. Add about 1/4 cup milk.
-mix together well with a utensil of your choosing
-Heat in microwave in 30-40 second intervals. Stir briefly after each interval
- Once eggs are about halfway cooked, add the cheese.
- cook until cheese is melted and there is a slight amount of uncooked egg still in the bowl
- Remove egg mixture, and cook kielbalsa for 40-50 seconds. Squash with paper towels to remove grease.
- Add kielbalsa to egg mixture and stir thoroughly.
- cook mixture for additional 30 seconds
-spoon mixture into heated burrito shells

I put mustard on the burrito shells, and I encourage you to try it at least once.

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Re: Favorite recipies?
« Reply #97 on: August 01, 2006, 11:20:25 pm »
Drew's lasagna was yummy!  OK - next recipe to try . . .
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Re: Favorite recipies?
« Reply #98 on: August 21, 2006, 09:06:13 pm »
I can't seem to get logged in...but this is Mrs. Peale...

So, you guys are like a bunch of old ladies with your 'favorite recipes' thread!

But...I have to say, the Crock Pot Lasagna recipe is really yummy! I tweeked it a bit, but it was really good!

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Re: Favorite recipies?
« Reply #99 on: August 22, 2006, 01:14:55 am »
I can't seem to get logged in...but this is Mrs. Peale...

So, you guys are like a bunch of old ladies with your 'favorite recipes' thread!

But...I have to say, the Crock Pot Lasagna recipe is really yummy! I tweeked it a bit, but it was really good!

So, ummmm......us "old ladies" wanna know what you tweaked ;D
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Re: Favorite recipies?
« Reply #100 on: August 22, 2006, 07:40:15 am »
I can't seem to get logged in...but this is Mrs. Peale...

So, you guys are like a bunch of old ladies with your 'favorite recipes' thread!

But...I have to say, the Crock Pot Lasagna recipe is really yummy! I tweeked it a bit, but it was really good!

So, ummmm......us "old ladies" wanna know what you tweaked ;D

She said something about the layering, not using the Italian seasoning (because the sauce had it in it already), and adding the meat to the sauce beforehand.

(Peale, posting as Mrs Peale, testing her account, wondering why it took some hours to get a reset password message)

JONTHEBOMB

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Re: Favorite recipies?
« Reply #101 on: August 22, 2006, 11:29:33 pm »
Zucchini California - Vegetable Pie

Ingredients:

- 1 pound lean ground beef
- 1/2 cup chopped onions
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 1/2 cup sliced unpeeled Zucchini
- 1/4 cup chopped green pepper
- 1 tsp. dillweed
- 1/4 tsp. salt
- 2 tbsp. butter or margarine
- 1 can (8oz.) Refrigerated quick crescent dinner rolls
- 1 cup shredded cheddar cheese
- 6 slices fresh tomatoes
- sour cream and alfalfa sprout if desired

Recipe:

- 1 pound lean ground beef
- 1/2 cup chopped onions
- 1/2 tsp. salt
- 1/8 tsp. pepper
Brown ground beef and onions.  Drain.  Stir in salt and pepper.  Set aside.

- 1 1/2 cup sliced unpeeled Zucchini
- 1/4 cup chopped green pepper
- 1 tsp. dillweed
- 1/4 tsp. salt
- 2 tbsp. butter or margarine
Saute Zucchini and green pepper in butter or margarine for 5 - 10 minutes - Stir Frequently.
Stir in Dillweed and salt.  Set aside.

- 1 can (8oz.) Refrigerated quick crescent dinner rolls
- 1 cup shredded cheddar cheese
- 6 slices fresh tomatoes
Separate dough into eight triangles.
Place triangles into ungreased 9 inch pie pan.
Press over bottom and upsides to form a crust.

Spoon meat mixture over crust.
Sprinkle 1/2 cup shredded cheddar cheese over meat.
Spoon Zucchini mixture evenly over meat and cheese.
Top with tomato slices (one for each slice, for six slices of pie)
Bake at 375 degrees Fahrenheit for 10 minutes.

Remove from oven.
Sprinkle remaining 1/2 cup sheddeed cheddar cheese over tomatoes etc.
Return to oven and bake an additional 12 - 15 minutes.  (Crust is brown and cheese is melted)
Let cool 5 minutes.
Garnish with sour cream and alfalfa sprout if desired.
Cut into six wedges.
Now dig in!


bleemus

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Re: Favorite recipies?
« Reply #102 on: August 25, 2006, 04:22:17 pm »
I'm not much into measuring unless I'm baking, so here are my 2 favorite "eyeball the amounts" recipies.

Chicken Divan

3-4 boneless skinless chicken boobies
1 can cream of mushroom soup
same amount of mayo that is in the mush soup
1-2 heads o' broccoli
lump o' colby or co-jack cheese, grated

Preheat oven to 350.

Boil the boobies in water until they are done all the way through.  Cut however you want, cubes/strips... just make them bite-size-ish.

Cut the tops off the broccoli into bite size pieces up and lay in a pan.  Put enough water to go about 1/2 inch  up on the pan.  Crank up the heat to a boil.  Cover and let it boil/steam for a few minutes (not until it is done, just cook it a little bit).

Be sure to drain both the chicken and broccoli well.  Open and dump the can of soup into a bowl, mix it with an equal amount of mayo.

In a baking dish big enough to hold all this junk:

Put chicken on the bottom.  Broccoli on top of that.  Soup mixture on top of that.  Grate the cheese and put it on top of that, cheese should pretty much cover everything.

Bake uncovered until the cheese starts to brown on the top.  Remove, let rest for a few minutes.  Serve with rice.


Sloppy Joes

some ground beef
small onion, chopped
green pepper, chopped
ketchup
bbq sauce (i like kraft bbq sauce the best)
mustard
chili powder

Brown beef with onion and green pepper in your favorite neighborhood browning vessel, i really don't care what you use.  Drain grease.

Put equal amounts of bbq and ketchup in with the meat.  You can make them as saucy or as non-saucy as you want.

Squirt a little bit of mustard in, like only about a dime size (it doesn't take much), mix.

Put a little bit of chili powder in, mix.

Taste. Put more of any ingredients you want until you like it.

NOTE: If you are going to use this for leftovers, don't over-chilipowder it.  Once it sits in the fridge, like chili, the chili powder will become much more pronounced with age.
« Last Edit: August 25, 2006, 04:55:10 pm by bleemus »
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Re: Favorite recipies?
« Reply #103 on: August 25, 2006, 06:46:14 pm »
you had me at "boobies" ;D
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Re: Favorite recipies?
« Reply #104 on: August 31, 2006, 09:03:14 am »
Slow cooker lasagna turned out good.  I think I did the whole mess for under $10.  Used a big can of that cheap catalina spaghetti sauce (which I think is better than any of those more expensive jar ones, other than the sauce I make myself) some hamboogie, half the italian seasoning.  I mixed the sauce and meat together in the skillet and i used 3 layers instead of just the 2.

I'm not sure about the 5 hours though, mine was done within 2.5 hours.  I like my noodles a bit on the al-dente side, though.
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Re: Favorite recipies?
« Reply #105 on: August 31, 2006, 11:36:23 am »
2. Minute. Burritos.
Frozen questionable meat-like-product + microwave = dinner.


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Re: Favorite recipies?
« Reply #106 on: September 11, 2006, 10:35:48 pm »
Ingredients

-  20-30 Mushrooms (a couple of those 8 oz. packs if you buy them prewrapped)
-  1 package of cream cheese (regular size...I think they're 10 oz, but maybe 8 oz)
-  1 package of *Hot* Jimmy Dean sausage (it isn't actually spicy...black pepper is too spicy for my wife and this poses no problem for her).
-   Some butter


Directions

1- Wash the mushrooms (don't go nuts, mushrooms should only spend a few seconds under cold water....they're very porous)
2- Twist all the stems out of the mushrooms
3- Chop up the stems into small pieces
4- On medium heat fry up the sausage, breaking it all up like if you were frying ground beef for tacos.
5- Put all those small stem pieces that you chopped up into the pan with the sausage (still on the burner) and mix it up.
6- Put the cream cheese in the pan (stil on burner).  Start breaking it up.  At first it will be difficult to work with, but pretty soon it will have the consistency of nacho cheese and mix right in.
7- Take the sausage mixture off the heat and start the oven preheating at 350 degrees.
8-  Scoop a big dollop of the mixture into each mushroom and place the mushrooms in a casserol dish or on a cookie sheet (that has no open sides).  You want the mixture in heap, overflowing out the top.
9- Slice up some pats of butter and arrange them here and there between mushrooms.  You just need it to melt down and create a pool of butter that the mushrooms will sit in while they bake.  You'll probably need about a half-cube for a regular 12x9 casserol dish.  You just want to make sure there's enough that All the mushrooms sit in butter (so you'll need more if your oven isn't very level cos it'll tend to pool up at one side of the pan.   It doesn't have to be deep at all.
10- Bake for 25 minutes.
These things are STUPID awesome and insanely easy to make. Made them for the first time for a party I went to Saturday night, took maybe 15 minutes to get everything chopped and fried (I browned the sausage while I chopped the mushrooms, saved some time there) and then 25 mins in the oven while I jumped in the shower. On a plate and in the car and arrived at the party. People kept eatting more of them everytime they came back to the table-a couple of people were even (jokingly) fighting over them. I had people who normally hate mushrooms say they were good-seriously.

For the record, it's Jimmy Dean Hot sausage (they don't make a Spicy).

Do yourself a favor and make these the next time you have a party to go to, you won't regret it and your friends will love you for it.
$6.75 the hard way-one quarter at a time.

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Re: Favorite recipies?
« Reply #107 on: September 11, 2006, 10:53:12 pm »

For the record, it's Jimmy Dean Hot sausage (they don't make a Spicy).


Heh . . . I edited it when he PM'd me to ask if Hot was the same as Spicy, before he quoted the recipe in the above post.  He's not crazy.  It did say to use Jimmy Dean *Spicy* sausage.

Thanks for the good review.   :)
« Last Edit: September 11, 2006, 10:57:58 pm by shmokes »
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Re: Favorite recipies?
« Reply #108 on: October 02, 2006, 08:45:07 pm »
If you're interested in some real recipes made by real people my blog may be useful to some.

http://eight-bells.blogspot.com




sez

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Re: Favorite recipies?
« Reply #109 on: October 19, 2006, 01:39:02 am »
If you're interested in some real recipes made by real people....

So what am I - a freaking fembot?

I'm real I tells ya....REEEEEEEEALL!!  :hissy:
Eat your greens

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Re: Favorite recipies?
« Reply #110 on: November 06, 2006, 09:51:57 am »
Thought I'd add some life to this thread with a new recipe.

Easy to make, no official name, call it corned beef casserole.

Ingredients :

1 can corned beef.
1 can cream of chicken soup.
1/2 of aforementioned can of milk.
1 lb bag of egg noodles.
1 2oz bag of potato chips (flavored, unflavored, thin or rippled, your choice)
8 oz of velveeta or other cheese, but velveeta melts better
few spoonfulls of butter/margarine.


Preheat oven to 350.  If you're like me, after 10 minutes open the oven, curse, and pull out the hot as hell iron skillet you left in there.    :angry:

Grease/spray a casserole dish big enough to hold everything (I use a deep round one myself)

Start boiling your noodles.  Add salt to taste.

While noodles are boiling, take the soup, dump in a bowl, add 1/2 can of milk, stir well.

Once stirred, add in the corned beef.  I find it helps to sort of moosh/chop the corned beef before-hand, it makes mixing with the soup easier.

Cut the velvetta into cubes.

Crush the chips.

Once your noodles are cooked, drain off the water.  Mix the soup/corned beef mixture with the noodles, coating evenly.

Take the resulting stuff, and dump it into the casserole dish.

Take the velveeta cubes and strategically place into the casserole dish, pushing it down into the noodles.

Apply crushed chips to the top of the noodles.  (You may need more than a couple oz if you use a wide dish)

Take some butter/margarine, and strategically place some on top of the crushed chips (I generally put maybe 3-4 spoonfulls of margarine)

Now, cook in the oven for about 40 minutes.

Enjoy!   :cheers:










ChadTower

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Re: Favorite recipies?
« Reply #111 on: November 06, 2006, 10:02:40 am »

Recipes... pfft.

Meat and cheese


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Re: Favorite recipies?
« Reply #112 on: November 21, 2006, 07:04:26 pm »
Meat and cheese eh?  I learned this one the other day and it's awesome...

This is a great breakfast dish, don't know what it's called

grease the bottom of a pan, line it with unrolled Pillsbury Croissants
scramble up some eggs
add cooked bacon
add cooked ham and cooked sausage (Jimmy Dean style)
add cheddar cheese

Mix all that together, put it on top of the croissants, and then put anothe layer of the unrolled croissants over the top of that.

Bake it in the oven about 45 minutes at 350 or until the top is golden brown.

 :cheers:

Santoro

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Re: Favorite recipies?
« Reply #113 on: November 21, 2006, 09:52:02 pm »
Pork Fried Wontons

Difficulty: Easy
Ingredients:

1 lb. ground pork
1 can water chestnuts, minced
1 medium yellow onion, minced
1 small bowl warm water
1/2 tsp. salt
1/2 tsp. pepper
1 package Wonton skins

Cooking Instructions:
Brown pork; drain. Mix in water chestnuts, onions, salt, and pepper. Lay 1 wonton skin in palm of hand, place 1 tbsp. of pork mixture on it. Squeeze edges together and wet a little to seal. (Pay attention to this, if it’s not sealed the oil will seep inside and they will be very greasy.) Deep fry in hot oil until golden brown.

Serve with Sweet and Sour Sauce or Duck Sauce (We like Gold’s Szechuan Style Duck Sauce.)

Makes a lot of wontons, probably 50-ish.  Not for dieters.  :)

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Re: Favorite recipies?
« Reply #114 on: November 25, 2006, 02:34:18 pm »
Just tried this recipe as a snack and I'm stuffed.  It was so nice.  For those in the UK I got a pack of 6 chilli and coriander sausages (it was the only spicy one available) from Sainsburys.  Very easy to make, easy to eat, easy to clean up.  Damn delicious.  Thanks shmokes  :cheers:

Okay....it's hard for me to give this out, because it's so easy, and so powerful, but I love y'all so... 

I know that stuffed mushrooms don't sound like something that the kids will want, but trust me they'll only have to be forced to eat the first one.  EVERYBODY (besides vegans/vegetarians) loves these.  My wife actually got invited to a faculty party at one of the graphic design director's house once when she was a student, on the condition that she bring me and my mushrooms cos he had tasted them once before.

Ingredients

-  20-30 Mushrooms (a couple of those 8 oz. packs if you buy them prewrapped)
-  1 package of cream cheese (regular size...I think they're 10 oz, but maybe 8 oz)
-  1 package of *Hot* Jimmy Dean sausage (it isn't actually spicy...black pepper is too spicy for my wife and this poses no problem for her).
-   Some butter


Directions

1- Wash the mushrooms (don't go nuts, mushrooms should only spend a few seconds under cold water....they're very porous)
2- Twist all the stems out of the mushrooms
3- Chop up the stems into small pieces
4- On medium heat fry up the sausage, breaking it all up like if you were frying ground beef for tacos.
5- Put all those small stem pieces that you chopped up into the pan with the sausage (still on the burner) and mix it up.
6- Put the cream cheese in the pan (stil on burner).  Start breaking it up.  At first it will be difficult to work with, but pretty soon it will have the consistency of nacho cheese and mix right in.
7- Take the sausage mixture off the heat and start the oven preheating at 350 degrees.
8-  Scoop a big dollop of the mixture into each mushroom and place the mushrooms in a casserol dish or on a cookie sheet (that has no open sides).  You want the mixture in heap, overflowing out the top.
9- Slice up some pats of butter and arrange them here and there between mushrooms.  You just need it to melt down and create a pool of butter that the mushrooms will sit in while they bake.  You'll probably need about a half-cube for a regular 12x9 casserol dish.  You just want to make sure there's enough that All the mushrooms sit in butter (so you'll need more if your oven isn't very level cos it'll tend to pool up at one side of the pan.   It doesn't have to be deep at all.
10- Bake for 25 minutes.

sez

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Re: Favorite recipies?
« Reply #115 on: November 26, 2006, 08:47:15 pm »

Recipes... pfft.

Meat and cheese



This thread is not about the contents of your underpants Chad.
Eat your greens

Santoro

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Re: Favorite recipies?
« Reply #116 on: November 27, 2006, 06:37:57 pm »
oops - dupe
« Last Edit: December 01, 2006, 01:54:02 pm by Santoro »

Santoro

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Re: Favorite recipies?
« Reply #117 on: November 27, 2006, 06:38:02 pm »
PwNed

 ;D

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Re: Favorite recipies?
« Reply #118 on: December 01, 2006, 12:15:14 pm »

You people are thinking about the contents of my underpants.  Who exactly is suffering here?   :-*

Ed_McCarron

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Re: Favorite recipies?
« Reply #119 on: December 12, 2006, 03:01:03 pm »
And... back to recipes.

Got lazy last night.  3 year old wanted to eat.

Nuked a chicken breast until mostly done.  Cut into cubes.

Stick in casserole dish.

Add frozen peas and corn.

Make up 1 packet chicken gravy.  Pour into casserole.

Unroll pack of crescent rolls, and use as is to cover dish.  Trim.

Cook for 30 minutes at 350.  Instant chicken pot pie.
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shmokes

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Re: Favorite recipies?
« Reply #120 on: December 16, 2006, 01:48:59 am »

Just tried this recipe as a snack and I'm stuffed.  It was so nice.  For those in the UK I got a pack of 6 chilli and coriander sausages (it was the only spicy one available) from Sainsburys.  Very easy to make, easy to eat, easy to clean up.  Damn delicious.  Thanks shmokes  :cheers:


Don't mention it. :) Just made them again for a party the night before last.  It's always the same.  They don't jump out at you visually as something that looks especially tasty.  But before long somebody puts one on their plate and a few minutes later they're back for more and have brought the whole party. 
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USSEnterprise

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Re: Favorite recipies?
« Reply #121 on: December 23, 2006, 09:50:26 am »
Any Italians on here have a good recipe for Struffoli?
Proper capitalization is the difference between helping your Uncle Jack off a horse, and helping your uncle jack off a horse.

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Re: Favorite recipies?
« Reply #122 on: January 24, 2007, 03:51:13 pm »
Shrimp Maska

1/2 cup worchester sauce
1 tsp of salt
1 tsp pepper
1/2 tsp cayenne pepper
2 tsp garlic puree
1 stick of butter
1 tsp thyme
2 tsp rosemary
2 tsp celery salt
2 tsp olive oil
1 bayleaf
60 med shrimp or 2lbs uncooked.

Put all ingredients in a baking dish and cook uncovered at 400 degrees 20 min or until shrimp are pink.

Also, it is better if you double the sauce recipe. Make sure you have french bread for dipping.
Are you being intentionally thick?

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Re: Favorite recipies?
« Reply #123 on: February 26, 2007, 07:59:06 pm »
I don't know if anyone mentioned it yet, but the only cookbook I ever use is "I'm Just Here for the Food" by Alton Brown.
There aren't many recipes, but there's an awful lot of science. If you've ever seen "Good Eats" on the food network, you
know what I'm talking about. Anyway, here's a recipe for Bulgogi, my favorite Korean dish.

beef, suitable for grilling, 1 pound
1 cup soy sauce
1/3 cup sugar
3/4 cup green onions (chopped)
1/2 onion (slivered)
garlic, chopped
2 Tbsp sesame oil
4 Tbsp toasted sesame seeds, separated
rice

slice beef as thin as possible, tenderise (whack with flat of knife), and cut into bite sized bits.
Mix soy sauce, sugar, onions (both types), garlic, sesame oil and 2 Tbsp sesame seeds.
Marinate beef in mixture at least 2 hours
Cook rice
Cook the beef on the grill or in a skillet over medium - medium high heat.
Sprinkle remainder of sesame seeds on cooked beef

It's also great with carrots or cabbage added to the beef just before cooking.
One last note: be sure to taste your marinade. This stuff is like meatloaf in that every recipe's different. Last minute
adjustments may be required.

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Re: Favorite recipies?
« Reply #124 on: March 08, 2007, 10:56:22 pm »
I make some damn good meatballs or meatloaf, using the same ingredients:

2-2.5 lbs. very lean ground beef
approx. 1/4 cup very finely chopped onion (more or less to taste)
1/2 tsp roasted minced garlic (you can use fresh but I use the stuff from the jar)
2 eggs
1 box Savory Herbs Stove Top Stuffing, crushed into powdery crumbs (I use a small electric chopper to do this)
2 tb ketchup
1 tb Worcestershire
1 tsp mustard
Generous shake of Mrs. Dash Original

Mix together well. Lightly coat a baking dish with some olive oil for the meatballs, or spray the dish with some Pam so the drippings don't stick for the meatloaf and shape a meatloaf onto a cooling rack and place on top of the baking dish to allow drippings to fall. Bake at 350 for 30 mins - 1 hour, depending if you're doing meatballs or meatloaf. Serve with your favorite potatoes (I like the Green Giant Garlic and Herb frozen), some kernel corn, and some rolls. Perfect meal!!

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Re: Favorite recipies?
« Reply #125 on: March 22, 2007, 04:42:45 pm »
I am now extremely hungry .....

** I bet Saint will be releasing a new book in the near future .....  :)

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Re: Favorite recipies?
« Reply #126 on: March 22, 2007, 04:59:09 pm »
'Recipes from the Arcade"

Hm.  Sneaky Saint.
But wasn't it fun to think you won the lottery, just for a second there???

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Re: Favorite recipies?
« Reply #127 on: April 15, 2007, 12:54:01 am »
OK, heres my small contribution for a great easy breakfast meal (works for chicken strips and chicken fried steak without the sausage)

1 lb sausage (hot if you like it that way)
3 cups milk
3 tbs flour
3 tbs butter/margarine
Pepper to taste

Brown the sausage make sure its broken into small pieces, drain and set aside

Heat the butter in saucepan untill its melted, remove from heat.

Add flour to butter and mix well

Put pan back onto heating element on medium/hi heat slowly still in milk and generous amount of pepper.

Heat until it starts to bubble, add browned sausage.

Remove from heat, apply generous amount to toast or biscuits.

(without the sausage it makes a great white gravy used on chicken fried steak, chicken strips, or just mashed potatoes.)




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Re: Favorite recipies?
« Reply #128 on: April 16, 2007, 01:57:33 pm »
Tijuana Dogs! I have the recipe on my blog http://snacktivism.blogspot.com


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Re: Favorite recipies?
« Reply #129 on: April 16, 2007, 01:59:39 pm »

I don't see any bacon in that picture.

odysseyroc

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Re: Favorite recipies?
« Reply #130 on: April 16, 2007, 02:17:39 pm »
It's under the salsa and grilled onions, honest.

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Re: Favorite recipies?
« Reply #131 on: May 10, 2007, 06:05:21 pm »
Trying something new after a suggestion from my math teacher. I undertook it as a culinary challenge.
Broccoli Ice Cream
I'm not kidding
Here's the recipe, its actually good, and packed full of vitamins!

1 large piece of broccoli
3 oz semi sweet chocolate
1 oz prepared Espresso
1/4 cup light corn syrup
3/4 cup sugar

2 cups heavy cream
1 cup light cream
1 cup milk

Combine broccoli, chocolate, and syrup in a double boiler. Stir constantly, until chocolate is melted. Add the espresso and sugar.

In a seperate bowl, combine the milk and creams. Add a small amount of the hot broccoli/chocolate mixture to the cream and stir. Then combine the rest. Stir thoroughly. Pour into ice cream maker as the agitator is turning.

Once thickened, chill in the freezer overnight.

BTW, the way I made this, because I do not have an ice cream machine, I took my entire kitchenaid stand mixer with the paddle beater, and put it in the freezer. Took about 6 hours to get it the right thickness, but it works well.
« Last Edit: May 10, 2007, 09:47:56 pm by USSEnterprise »
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Re: Favorite recipies?
« Reply #132 on: May 31, 2007, 10:20:58 am »
I'm leaning towards believing you about the brocoli ice cream. I remember thinking, yuck, peanut butter on a noodles stuffed with meat. I ended up adding Hunan Dumplings to my list of favorite foods.
« Last Edit: May 31, 2007, 10:23:15 am by (+_+) »
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Re: Favorite recipies?
« Reply #133 on: May 31, 2007, 08:50:23 pm »
Ok, so I've skimmed through this thread a few times & what with all the KD's drivel about slow cookers, I go out and get one right? I've had mine for about 10 days now. We have used it about 7 of those 10 days. It is a GREAT thing, right? I literally just got done with like 2.5 helpings of the infamous KD lasagna recipe. We have also had Town Band Beans, (recipe out of my Mayberry cookbook, I may post it later) Chili, Meatloaf, Roast. So this thing is great...JUST GREAT!!  :angel:


Anyway, I just also wanted to mention that in those ten days I believe I have gained about 10 pounds. KD I have NEVER been more pissed at you!  NEVER!
:angry:

Oh, in case you are wondering KD = that dislexic ---fudgesicle--- that goes by Drew Karee around here.
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Re: Favorite recipies?
« Reply #134 on: June 02, 2007, 04:38:24 pm »
 :dunno

Now shut the piehole and make with the Beans and meatloaf recipes.

Oh yeah, and to add to shmokeseseses awesome stuffed mushrooms recipe, throw some garlic salt and/or onion salt in with the mix, and use the Jimmy Dean Sage sausage roll.  It's like sex in your mouth or something
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Re: Favorite recipies?
« Reply #135 on: June 03, 2007, 10:26:39 pm »
Lean Turkey Chili

2 onions
4 cloves garlic (your choice - use more/less depending)
4 tsp olive oil
1 lb ground turkey
8 tomatoes, diced
8 Cups pinto beans
4 Cups button mushrooms
2 bay leaves
black pepper
4 Tbsp paprika
chili peppers, chopped (to taste - I used 6)

Saute the onion, garlic, and herbs in the olive oil for 5 minutes.

Place the turkey in the pan and saute for 10 minutes.

Add the tomatoes, beans, and mushrooms and let the mixture simmer for another 5 minutes.

Finally, add the bay leaves, black pepper, paprika, & chili peppers and let it all simmer for 20 minutes.

Remove the bay leaves.

If you can bear the wait, let it sit for a day - it tastes even better the next day!
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Re: Favorite recipies?
« Reply #136 on: June 04, 2007, 05:27:42 pm »
Christ almighty, no wonder a lot of you folk are.....aren't thin. All that (processed) carb crap, hardly a vegetable in sight as well as lean on the protein, and not even sure where either are coming from.

Breakfast-wise, I can make a damn good omelet (herbs and peas, with olive or grape seed oil draped on) in 15 or so minutes, including keeping the place clean during as well as having all the dishes rinsed. Just put more eggs and stuff in it and dish it out.

Dinner is easy:

1. If you're going to eat rice, say, then start it first. (Of course, the brown and dark rice takes longer - but it's waaay better. Also, you could just put some decent whole-grain bread, and butter, out...or give each a piece.)

2. Take a pot (STAY AWAY FROM TEFLON) and put a pound of green beans in it with a half cup of water, lid on, at about 5. (I use Trader Joe's frozen. Fresh will need to sit a little longer - which is fine, cos you'll be less pressed in-between everything else, including rinsing and wiping up.)

3. Put a stainless pan (STAW AWAY FROM TEFLON!) on the stove on about 5 or 6 (medium) and butter it, then before the butter starts sizzling, take some chicken breast (or tenderlions, they's even better) and throw it in. Wash hands. Throw some spices or/and herbs on the topside of the chicken. When it's seared good, flip. Check green beans and rice. When that side's seared good, flip, cover, and reduce heat to 3. Now you have to find the 'point of tenderness'.

At this point, the green beans are done or just about done. The rice should be done. Strain and: take pots to table, or serve on dishes to put on table, or serve on each person's dish. Likewise with chicken.

Rinse any pans -r emember to use hot water - and put some bar keeper's friend with some water on the chicken pan and swirl around. Now go an eat!

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Re: Favorite recipies?
« Reply #137 on: June 04, 2007, 10:22:56 pm »
Was "recipe" too tough a word for you to decipher?
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Re: Favorite recipies?
« Reply #138 on: June 04, 2007, 10:50:44 pm »
Mine's just in an holistic format, yo. The Funxional Chef. Thought of making it a web series.

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Re: Favorite recipies?
« Reply #139 on: June 18, 2007, 10:12:49 pm »
I don't know if anyone mentioned it yet, but the only cookbook I ever use is "I'm Just Here for the Food" by Alton Brown.
There aren't many recipes, but there's an awful lot of science. If you've ever seen "Good Eats" on the food network, you know what I'm talking about.

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Re: Favorite recipies?
« Reply #140 on: July 29, 2007, 07:32:40 pm »
Daveís Vodka/Sausage Penne

I got the inspiration for this from a recipe I saw in a magazine, but I didnít get the recipe at the time so I had to recreate it from the Ďpictureí in my mind. It turned out great.

Ingredients:
2 large sweet Italian Sausages
1 medium Spanish Onion, diced
1 lb Penne Rigate Pasta (penne with Ďridgesí)
1 tbsp Crushed Red Pepper (the kind you put on pizza - use 2-3 tbsp if you like spicy)
Small package fresh Mozzeralla Cheese
1 large tomato, diced
1 26 oz jar Classico Tomato and Basil spaghetti sauce (brand is prabably not important, this is what I used)
1/3 cup Vodka
Ď1/3 of a half-pintí (about 3oz?) heavy cream
1 tbsp chopped fresh basil
3 Fresh whole basil leaves
Olive Oil

Start by boiling water for the pasta.  Cook the onion over low heat in 1 tbsp olive oil until the onion is just beginning to get clear.  While the onion cooks, remove sausage meat from the casings and cook over medium heat till fully cooked, being sure to break up any large chunks.
Donít forget to put the penne in the boiling water.

In a medium pan boil the vodka.  There is a very strong smell at first as you boil off the alcohol.  As soon as the smell lessens a little, lower the heat to medium and add the spaghetti sauce.  Mix in the heavy cream, crushed pepper, tomato, and chopped basil - stir over medium heat till it almost boils, remove from heat.  The sauce should be only slightly pink.

When the pasta is al dente, remove, drain and rinse with cold water.  Drain well, transfer back to the pot.  Mix in the onion and sausage, then add enough of the pink sauce so that everything has an even coating without excess sauce pooling in the pan.  You may not need it all.

Transfer the mixture to a large baking dish or casserole.  Spread slices of the mozzarella across about 70% of the top and bake at 375 for 20 mins with foil over  the top.  Cook longer if the pasta cooled a lot before you put it in.

Remove from oven and garnish with basil leaves garnish prior to serving.

« Last Edit: July 29, 2007, 07:38:24 pm by Santoro »

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Re: Favorite recipies?
« Reply #141 on: August 08, 2007, 02:03:03 pm »
Well I really like this recipe from the Mayberry Cookbook. I like it just as much as I like all of the episodes of The Andy Griffith Show. I own all 8 seasons on DVD. In March of 2006 I was lucky enough to visit Mount Airy (AKA Mayberry in the Show & where Andy Griffith actually grew up) I picked up this cookbook from Mount Airy at one of the gift shops. It is an amazing cookbook with hundreds of great recipes. You might have to visit Mount Airy to buy this cookbook.

For now here is one teaser quoted directly from the book...

Town Band Beans
Quote
1-16 oz can baked beans
3-tablespoons brown sugar
3-tablespoons finely chopped celery
3-tablespoons mustard
3-tablespoons chopped onion
3-tablespoons Worcestershire sauce
4-tablespoons chopped bacon
3-tablespoons ketchup
3-tablespoons molasses
1/4-teaspoon salt
1/4-teaspoon pepper
3-tablespoons vinegar
Dash Tabasco Sauce


In a casserole dish combine all ingredients, mixing well. Bake in 300 degree oven for 3 hours or until thick. Serves 4-6.
Mrs. James K. Polk Charlotte, NC Quoted directly from The Mayberry Cookbook

Melissa adds a bunch of different beans to this recipe...as it only calls for baked beans...she adds lima beans, black eyed peas, kidney beans and navy beans. She then adjusts the amounts of the other ingredients to compensate. She has also substituted ham for the bacon.


Now Drew, what good is a recipe without pictures. Don't you know half us dudes can't read them big writin' words anyway?  ??? Below are some pics of Melissa brewing a pot of Town Band Beans in the slow cooker from just a few minutes ago, also included are shots from our trip to Mayberry...ENJOY!
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Re: Favorite recipies?
« Reply #142 on: August 09, 2007, 07:19:56 pm »
Here's a recipe that was given to me recently... maybe you guys would like it.

Crockpot Beef Stew (serves 6-8)

2 lbs lean chuck roast cut into 1 1/2 inch cubes
1/2 tsp pepper
1 pkg dry onion soup mix
2 jars (3 cups) mushroom gravy
6 small potatoes cut into 1/2 inch cubes
6 carrots peeled and sliced into 1 inch cubes
1 carton fresh mushrooms, quartered

Put the beef cubes in the bottom of the crockpot.  Sprinkle with pepper and onion soup mix.
Add gravy.  Layer the vegetables, potatoes first, then carrots, and finish with mushrooms on top.
Cover with lid and cook on low for 7 - 9 hours.


EDIT* --  the recipe came from http://www.txbeef.org
« Last Edit: August 09, 2007, 07:29:08 pm by Daniel270 »
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Re: Favorite recipies?
« Reply #143 on: August 10, 2007, 11:07:55 am »
Well the Town Band Baked Beans are a little too good. Screwed my diet all to crud on that one...

Now for a recipe that is great for the kids. Every kid loves pizza, right? Well these are homeade pizzas that are cheap and easy to make. You can also get the kids involved with helping on preperation, which is always a good thing.

~English Muffins
~Pizza Sauce

Favorite Pizza Toppings
I used
~Pepperoni
~Onions
~Green Peppers
~Black Olives
~Mozzarella Cheese
~Cheddar Cheese

A pizza cooker works great but an oven is probbaly just as good. Start to finish was about 20 minutes. Bake time was about 7-10 minutes.

« Last Edit: August 14, 2007, 04:02:48 pm by Donkey_Kong »
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Re: Favorite recipies?
« Reply #144 on: August 23, 2007, 09:32:22 pm »
Takeout
Dial your favorite place
Wait 30 minutes
Pay the delivery guy or gal
Eat
No dishes to wash just throw out the trash.
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Best Damn Steak Marinade Ever...
« Reply #145 on: August 25, 2007, 12:56:24 pm »
1-1/2 cups water
2 Tbs. Soy
1 Tbs. Worcestershire
1 Tbs. Tiger Sauce
1 Tsp. Lemon juice (concentrate)
Ĺ Tsp. liquid Smoke
1 Tbs. A-1 Steak sauce
1 Tsp. Crab Boil
1 Tsp. sugar
1 Tbs. Montreal Steak Seasoning
Ĺ tsp Chili Powder
5 shots La. Hot Sauce

Warm above for 5 min. in microwave Ė let cool

Pour in container with steaks, then slice some red onions (optional) in with it, marinade for a minimum of 12 hours (covered)... Make sure to flip your steaks about every 2-4 hours to ensure that they get fully marinaded...

Try it and you'll see why I call it the best damn steak marinade ever...  ;D

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Re: Favorite recipies?
« Reply #146 on: August 27, 2007, 05:42:32 pm »
My combination of "recipes" to make my own personal favorite Bloody Mary "mix"

Bloody Hell

32 oz Tomato juice
8 oz gin
4 oz beef boullion
2 oz pickle juice
2 tsp celery salt
4 tsp Worcestershire sauce
2 tsp lemon juice
eleventy dashes of Tabasco

Mix, pour over ice, garnish with whatever you prefer (pickles, celery, olive, shrimp, pearl onion, or all of the above)

Substitute V-8 if you prefer (I find it's better if you don't, and I LIKE V-8!), but I'm confident you'll find vodka isn't as good as the gin.  Ditch the tabasco if you're not into "spicy", or if you are, add a bit of horseradish.

The ratio of tomato juice to gin can be made to order as well, but I think my ratio is just enough without being "too much".

Just went camping this weekend, and figured I'd share :cheers:
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Re: Favorite recipies?
« Reply #147 on: August 31, 2007, 04:48:13 am »
1 Can frozen OJ
1 Can frozen Lemonade
20 oz Favorite whiskey
3 cans of water

Mix well, cover and put in the freezer over night.  Enjoy

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Re: Favorite recipies?
« Reply #148 on: October 24, 2007, 07:02:15 pm »
Easy easy old italian recipe I make all the time...kids love them.

Struffoli

6 Eggs
1 Cup Sugar
4 Cups All-purpose Flour
1 Teaspoon Vanilla
1/2 Teaspoon Cinnamon
3 Teaspoons Baking Powder
Oil For Frying


Put the flour into a mound on a clean counter or bread board. Make a well in the center, and put the sugar, eggs, vanilla, baking powder and cinnamon into this well. Using a fork, begin to mix everything together by pulling the flour slowly into the egg mixture. Once everything is well mixed, form the dough into rolls, about the width of your thumb. Cut each roll into 1 inch pieces. Fry the struffoli in oil heated to 375 degrees F. until golden and puffed. Drain on paper towels. Heat together honey, cinnamon and a little lemon juice. Drop the struffoli in the mixture and stir them around for a little while then pull them out. Top with powdered sugar and cinnamon and your done.



Really good italian meatloaf recipe that my fiancee has me cook every week.


Italian Meatloaf

2 Pounds Lean Ground Beef
1 Pound Ground Pork
1/2 Pound Frozen Spinach, Cooked, Squeezed And Chopped Fine
1/2 Pound Mushrooms, Cleaned And Sliced
2 Tablespoons Olive Oil
1 Egg, Beaten
2 Cups Soft Bread Crumbs
1/2 Cup Provolone Cheese, Cut Into 1/4 Inch Dice
2 Cloves of Garlic, Minced
1/2 Cup Red Wine
4 Tablespoons Parmesan Cheese
1 Cup Cooked Ham, Cut Into Dice
2 Tablespoons Oregano
1 Tablespoon Basil
Salt & Pepper

Sautť the mushrooms in the oil until golden. Preheat the oven to 375 degrees F. mix the remaining ingredients together, then place in two 9 X 5 inch loaf pans. Bake for 1 hour, covering with foil if needed the last 20 minutes. Cool for 10 minutes then serve.



This is another old italian recipe from when I was a kid...I use to eat hundreds of these things. And still do today :)

Rice Balls with Cheese       Didn't want to type the real name out...americanized it    

4 Tblsp. butter
1/2 Cups minced onion finely
2 Cups rice
8 Cups hot Chicken Stock or canned chicken broth
3/4 Cups grated Romano cheese
2 eggs, beaten
dash of garlic salt
pepper to taste
8 oz. mozzarella cheese
2 Cups dry bread crumbs
1 1/2 vegetable oil, for frying
3 Cups tomato sauce, heated


Cut the mozzarella cheese into cubes 16-18 and place into the freezer until ready to assemble the rice balls. (This will prevent the cheese from melting too quickly when frying the rice balls). Melt the butter in a saucepan over medium heat. Add onion and cook 2-3 minutes, until softened. Add rice and stir to coat with butter. Cook, stirring, 1-2 minutes. Add 4 cups chicken stock (bullion may be substituted) and cook, stir until broth is almost absorbed, 4-5 minutes. Add 1 more cup of the broth and cook until almost absorbed. Continue to add broth gradually and cook, stirring, until rice is tender but still firm and liquid forms a thick sauce, 18-20 minutes total. Remove from heat. Stir Romano cheese and eggs into the hot rice and mix until blended thoroughly. Season with salt and pepper and a little garlic salt. Spread the rice out evenly on a baking sheet to cool enough to handle. Slice the rice mixture into 16-18 portions. Place a slice of the rice mixture in the palm of your hand and one cube of mozzarella in center, form into a ball. Bring the edges together to enclose cheese, forming a ball squeezing firmly making sure the cheese is covered. Roll each ball in bread crumbs and fry in a large saucepan or deep-fat fryer in vegetable oil over medium heat, a few at a time and cook, turning, until an even golden brown, 3-4 minutes. Serve hot, with tomato sauce.
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Re: Favorite recipies?
« Reply #149 on: November 06, 2007, 02:43:25 pm »
If any of you have ever been to Chili's you've probably had their Southwest Eggrolls. If not, you are MISSING OUT! Anyways, they are kind of expensive and very fattening.
Here is a recipe I found online that is spot on, actually even better IMHO.
Chili's Southwest Eggrolls

I do have a few modifications though that I highly recommend though:

I always triple the recipe and freeze several bags worth

Monterey Jack Cheese isn't a requirement. Equal parts cheddar and mozzarella is exactly the same.

-Use whole wheat 8" tortillas (they are stronger and you won't notice the taste)
heat up the tortillas THOROUGHLY with soaked paper towels in the microwave. It makes wrapping much easier.

Also, the dip recipe is just not right. It also doesn't hold up in the fridge - it turns to liquid.
Here is my alternate recipe that is alot quicker, and alot tastier:
   Combine 2 parts ranch dressing to 1 part sour cream.
   Add lemon and lime juice to taste
   Add guacamole if desired ( I don't care for it, but the wife does)

And lastly, YOU DON"T HAVE TO DEEP FRY. In fact, I highly recommend against it. Instead, stick them in the oven, flipping halfway thru to crisp both sides.

Enjoy!

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Re: Favorite recipies?
« Reply #150 on: November 11, 2007, 05:01:39 am »
Does anyone have a good recipe for Buffalo Wings?

I had them when I was on holiday at my sisters in Washington DC at an Orioles game and they ROCKED! I also had a foot long chilli-dog which also ruled, but I'd love to find out how they made the buffalo wings.

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Re: Favorite recipies?
« Reply #151 on: November 11, 2007, 04:32:08 pm »
Does anyone have a good recipe for Buffalo Wings?

I had them when I was on holiday at my sisters in Washington DC at an Orioles game and they ROCKED! I also had a foot long chilli-dog which also ruled, but I'd love to find out how they made the buffalo wings.

I dunno how those tasted, but this is what my mother-in-law makes for us for football games over at her house:

Wings
Hot Sauce (she uses Frank's Hot sauce, I add some chipotle Tabasco as well)
Butter

Stick the wings under the broiler to brown 'em
Melt some butter (1/2 cup or so) and heat with the hot sauce
Pour it all over the wings, put in the oven @ 325 and heat until everything's nice and hot, and the wings are cooked through

A bit easier way to make these (although not quite as tasty, IMO) is to simply fry the wings in some oil and just dip the wings in the heated sauce.

Serve with Blue Cheese or Ranch dressing & some celery. 
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in ways that you later wish you hadnít

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Re: Favorite recipies?
« Reply #152 on: November 12, 2007, 05:40:17 am »
Does anyone have a good recipe for Buffalo Wings?

I had them when I was on holiday at my sisters in Washington DC at an Orioles game and they ROCKED! I also had a foot long chilli-dog which also ruled, but I'd love to find out how they made the buffalo wings.

I dunno how those tasted, but this is what my mother-in-law makes for us for football games over at her house:

Wings
Hot Sauce (she uses Frank's Hot sauce, I add some chipotle Tabasco as well)
Butter

Stick the wings under the broiler to brown 'em
Melt some butter (1/2 cup or so) and heat with the hot sauce
Pour it all over the wings, put in the oven @ 325 and heat until everything's nice and hot, and the wings are cooked through

A bit easier way to make these (although not quite as tasty, IMO) is to simply fry the wings in some oil and just dip the wings in the heated sauce.

Serve with Blue Cheese or Ranch dressing & some celery. 


DDDDDDDRRRRRRROOOOOOOOOOOOOOOLLLLLLLLLLLL!

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Re: Favorite recipies?
« Reply #153 on: November 12, 2007, 09:59:33 am »
I love the TGI Friday's Jack Daniels glaze on chicken wings. Top secret recipes has a recipe for that glaze. I don't go through the bother of baking the garlic anymore though (tried it once and now use regular garlic paste instead) It's also important to really let it boil for a while so the glaze gets really thick.

I keep coating the wings while they are in the oven/grill or BBQ to get as much of the glaze as possible on them. On the BBQ it's difficult to keep the sugar from burning, but it still tastes fine if it burns a little.

BTW to make the wings much less messy to eat I sometimes (when I feel like doing the extra work) take out one bone and strip the meat down a bit on the other bone. It then looks like a tiny drumstick and you can hold it by the clean bone when you eat it.
« Last Edit: November 12, 2007, 10:01:53 am by patrickl »
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Re: Favorite recipies?
« Reply #154 on: November 12, 2007, 09:06:45 pm »
I forgot to add, it's VITALLY important to melt the butter AND heat the whole hot sauce/butter mixture up.  If you just add the melted butter to the hot sauce and then try to pour it over the top and cook, the butter kinda separates and doesn't allow the sauce to cover/coat/stick as well.  It's SUPER important to heat the hot sauce after the butter's been added.
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Re: Favorite recipies?
« Reply #155 on: November 14, 2007, 12:46:09 pm »
Figured I share one of mine....

PULLED PORK(chicken)

1 pkg McCormick seasoning(pulled pork-slow cooker)
3 lbs boneless pork shoulder or butt-well trimmed ( or 3lbs boneless chicken breasts)
1/2 cup Sweet Baby Ray's Hickory & brown sugar BBQ sauce
1/2 cup firmly packed brown sugar
1/3 cup cider vinegar

Place pork in cooker.
Mix all ingredients together & pour over pork.
Cook on high for 6 hours-depending on your crock pot settings.
shred pork when finished..serve on buns.

Nothing is better than some Sweet Baby Ray sauce!

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Re: Favorite recipies?
« Reply #156 on: November 22, 2007, 11:24:59 pm »
Lean Turkey Chili

2 onions
4 cloves garlic (your choice - use more/less depending)
4 tsp olive oil
1 lb ground turkey
8 tomatoes, diced
8 Cups pinto beans
4 Cups button mushrooms
2 bay leaves
black pepper
4 Tbsp paprika
chili peppers, chopped (to taste - I used 6)

Saute the onion, garlic, and herbs in the olive oil for 5 minutes.

Place the turkey in the pan and saute for 10 minutes.

Add the tomatoes, beans, and mushrooms and let the mixture simmer for another 5 minutes.

Finally, add the bay leaves, black pepper, paprika, & chili peppers and let it all simmer for 20 minutes.

Remove the bay leaves.

If you can bear the wait, let it sit for a day - it tastes even better the next day!

Good Recipe for those leftovers... right, Drew? :)
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Re: Favorite recipies?
« Reply #157 on: December 30, 2007, 10:39:16 pm »
I actually love cooking and having my own place now I can cook more and more.  (Yet I mysteriously find myself eating out more and more).  Anyway, here is a recipe that I've known for a while and tastes GREAT!!!

Beef Roll-Ups
Two packs of minute steaks.  (Thin, lean steaks).
Bacon
Carrots
Pickles
Onions
2 cans of Beef Consumme
Browning Sauce
Salt & Pepper
Toothpicks

Start out by taking the minute steaks out of the packages and, using a meat tenderizer, pound out the meatsteaks so they are VERY thin.  Not Carpaccio type thin, but thin enough to easily roll.  While pounding them out, generously salt and pepper the steaks.  After the first go around, let them rest a bit.  Once they've rested and contracted a little, pound them out again to keep it nice and thin.

Now, take your carrots and pickles and cut them up into thin strips about 2" long.  These don't need to be paper thin, but the thickness of a sharpie marker is about as thick as you want them.

Cut the onions up thin as well.  You can microwave the onions after salting them a bit to make them more maleable.  Take some other onions, about two regular sized onions, and cut them into quarters.

Take a minute steak and lay it out flat.  On top of this steak near one of the edges, take a strip of bacon and lay it out on top.  You want to keep it so that the bacon doesn't extend past the edge of the steak.  Now take a soft onion and lay it on top of the bacon.  Take a stick of carrot and a stick of pickle and put in on top as well.  Now, starting at one end of the steak roll the steak up so that it rolls around the carrot and pickle sticks.  Keep rolling the steak up until it won't roll any more.  Take a toothpick and skewer the rolled up steak together so that it doesn't come apart.  Repeat for the rest of the steaks.

On the stovetop in a large pan with mid-sized walls, spray it with cooking spray so that it's heavily coated and turn the pan on medium.  Let it heat up.  Once it's heated, start placing the steaks into the pan.  They should sizzle nicely.  Keep rotating the steaks until they are no longer red on the outside.  Once they've turned color, take the two cans of beef consume and add them to the pan.  Also, take one can's worth of water and add it to the pan.  You want the sauce to be thick, but not too thick.  Pour in about a tsp of the browning sauce to give the beef a nice dark color to it and some good flavor.  Put in the chunks of onions and some carrotts into the pan as well.  They'll add flavor to the mix. 

Let everything cook until the vegetables are soft and easily pierced with a fork.  Shouldn't take long at all since the steaks were pounded out thinly as well.  This dish goes GREAT with potato dumplings or green beans with spatzel and butter.
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Re: Favorite recipies?
« Reply #158 on: January 05, 2008, 09:38:40 am »
Ok I figure I would share one of my favorites this one is also good for an app. to bring to a party and is also my kids fav's. This recipe came from the back of the bisquick box and you can also find it on Betty Crocker's web site.
Oven Baked Chicken, comes out like fried chicken and I use wingette's (little wings and drum sticks like buffalo wings)

1 tablespoon butter or margarine
2/3 cup Original Bisquickģ mix
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)


1. Heat oven to 425įF. Melt butter in rectangular baking dish, 13x9x2 inches,  Dark Pan comes out better and crispier like bottom of broiler pan in oven. 
2. Stir together Bisquick, paprika, salt and pepper; coat chicken this is easier if you mix like shake in bake in a bag. Place skin sides down in dish (dish and butter should be hot). 
3. Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
High Altitude (3500-6500 ft): Bake 40 minutes; turn chicken. Bake about 20 minutes longer

Enjoy  :cheers:


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Re: Favorite recipies?
« Reply #159 on: January 23, 2008, 09:24:41 pm »
Does anyone have a good recipe for Buffalo Wings?

I had them when I was on holiday at my sisters in Washington DC at an Orioles game and they ROCKED! I also had a foot long chilli-dog which also ruled, but I'd love to find out how they made the buffalo wings.

There are two ways to prepare the wings.  One is to deep fry them until crispy.  The other is to bake the wings in a 450 degree F oven for about 30 minutes or so.  While the wings are frying or baking you can be making your wing sauce.  In a medium size pot melt one stick of butter and add about 1/2 cup of Frank's Red Hot or Durkee's hot sauce.  If your grocer doesn't carry either of these brands, look for an inexpensive cayenne based hotsauce in about a pint sized bottle.  If in doubt about the intensity of your sauce, add small amounts of hot sauce until it suits your taste.  When the wings are done, place them in the pot with the sauce place the lid on the pot and shake it up.  Presto ....Buffalo wings!  They go great with take away pizza and for a truly authentic experience should be served with celery sticks and bleu cheese dressing.  Don't forget beer.... :cheers:

Hope this helps

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Re: Favorite recipies?
« Reply #160 on: January 25, 2008, 11:52:25 am »
I'll be trying this one over the weekend. Sounds yummy. Thanks.

Recipes from a newbie.

Tater Tot Casserole

Brown 1-2 pounds ground beef and put in a 9x13 casserole dish.  Season as you like.
Empty a can of cream of whatever soup.  Mushroom is always a favorite, I like to use onion.  Spread out over the top of the burger.
Add a pouch (couple cup size?) cheese evenly over the top of the soup.
Add a layer of tater tots over the top. 

Bake roughly at 375 for 20-30 minutes.  Basically what is takes to cook the tots.

I like to serve with crescent rolls (out of a tube).


Crock pots are great.
Rice, cream of mushroom soup and chicken, beef stew cubes or flank steak.
A Roast, potatos (I prefer red), and veggies.

Chicken Alfredo
Couple pounds of fettuccine noodles
2 packets of alfredo sauce
Couple pounds chicken



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Re: Favorite recipies?
« Reply #161 on: February 03, 2008, 03:06:04 pm »
Alright.  I've got my Superbowl Feast cooking right now and I thought I'd share my recipe.

This makes enough food for about three or four people.  Scale up depending on the size of your party.  (I'm going to a small party and everybody is bringing food so I scaled back on the amounts).

1):  2 Links Sweet Italian Sausage.
2):  2 Links Spicy Italian Sausage.
3):  4 Links Homemade Venisson Sausage.
4):  One jar of Tomato Sauce, or the equivalent amount of your own homemade sauce.  (Homemade is MUCH better, but I used the Bertoli Garlic/Sausage sauce).
5):  One Large Sweet Onion.
6):  Three plastic cup fulls of sliced Baby Bella mushrooms
7):  One Large Clove of Garlic
8):  Salt and Pepper
9):  Four Cubanelle Peppers
10):  Basil and Oregano to taste.
11):  Fresh Parmesean Cheese
12):  Fresh Pecarino Romano Cheese
13):  Shredded Mozzarella Cheese.

Start out by taking the cubanelle peppers and roasting them in an oven (or on the grill) at a low temperature until they become soft and the skin starts to turn a little brown.  Remove them from the heat and let them dry on some paper towels.

Take the Onion and cut it up into a mixture of fine dices and thick strands.  (So there's some onion left to bite into after it's cooked).  Once diced up, add it to a pan with a few tablespoons of olive oil and add some salt and pepper.  (1/4 teaspoon of each).  Let them sautee until they become translucent.  Meanwhile, put your sausage links in the oven at 350 so they will cook all the way through.  Or, put them on the grill and let them stay there until fully cooked.

Once translucent, add in the mushrooms and cover the pan.  Let it simmer for a while but keep an eye on it.  As soon as the mushrooms have reduced in size and become soft, that is when you will throw in your one clove of garlic very finely diced.  Let this simmer for a little while so the garlic melds with the mushrooms and onions.

Take a sprinkling of the basil and oregano and let it infuse its flavor into the mushrooms/onions/garlic.  Once it's simmered for a little bit, take the whole mixture and put it aside to cool down and meld all the flavors.

Now, with the pan empty, throw in 3/4 of your tomato sauce and let it warm up.  Slice your cubanelle peppers into long strips and throw them in there.  At the same time, throw in your sausages sliced into small, bite-size discs and let them mix together.  Once it's all mixed, grind together your parmesean and romano cheeses.  (However much you want) and let it melt/dissolve into the sauce mixtures.  Now throw your mushrooms/onions/garlic back in.

Take the mixture and put it into a caserolle pan and mix in the rest of your tomato sauce and some shredded mozzerella cheese.  Now put a VERY thin layer of mozzerella cheese on top and put it into an oven at 350 degrees until the cheese turns brown on top.

Now take out your caserolle and let it cool a little bit.  Serve with some Italian bread and enjoy!   :cheers:
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Re: Favorite recipies?
« Reply #162 on: February 10, 2008, 05:39:34 am »
Zesty Cheeseburger Bake

Cheeseburger helper with a bit of a twist. Not for dieters or the faint of heart. Dont use cheap hamburger or ground chuck, it kills the recipe with gristle and a heavy grease layer.

Get 1-1.5 lbs. of Ground Sirloin, browned in skillet(no need to drain as it leaves almost no fat)
1 whole medium onion minced(put this in with the ground sirloin)
1 box of small sea shell pasta, boil until tender and drain
1/2 block Velveeta cheese cut into small cubes
1 jar Ragu Double Cheddar sauce
1 can of Campbell's Cream of Mushroom soup(low sodium is best for this)
2 packets brown gravy mix
1 8oz package fiesta or pizza fine shredded cheese


Get a very large mixing bowl and pour in drained pasta
Pour in jar of double cheddar, then fill 1/3 of jar with milk, shake vigorously to get remainder of cheese and empty into bowl
add cubed velveeta cheese
2 packets of brown gravy to 1 and 1/4 cup of cold water and whisk long enough to remove lumps, pour into mixture
add can of mushroom soup
add ground sirloin/onion mixture
stir until everything is evenly combined
Spray large metal or glass casserole dish with olive oil spray or whatever you choose
Spread entire package of shredded cheese over top of casserole evenly
Bake at 375 for 25 minutes or until cheese is bubbly and slightly browned on top
Let rest for 5 minutes then serve.
It is a very rich cheesy/zesty gravy sauce and when i make it it doesnt last long. Will feed 4-6 people easily.  :cheers:
« Last Edit: February 10, 2008, 05:43:03 am by NIVO »

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Re: Favorite recipies?
« Reply #163 on: February 10, 2008, 12:19:50 pm »
Something tells me NIVO is about as svelte as I am! :laugh2:

Sounds like you might be able to also add a jar of salsa (drained, unless it won't make it too soupy).  Yea or nay?
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Re: Favorite recipies?
« Reply #164 on: February 13, 2008, 10:15:55 am »
Chloe's orange fruit smoothie

1 cup yogurt (banana)
1 cup milk
3 cups oranges
1 cup pear
2 cups ice

Blend until smooth, enjoy!

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Re: Favorite recipies?
« Reply #165 on: February 17, 2008, 07:27:34 pm »
Something tells me NIVO is about as svelte as I am! :laugh2:

Sounds like you might be able to also add a jar of salsa (drained, unless it won't make it too soupy).  Yea or nay?

you definitely could do that for a twist, but personally its damn good as it is. Yea im svelt lol, meat and potatoes kinda guy hehe

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Re: Favorite recipies?
« Reply #166 on: February 26, 2008, 08:51:26 pm »
Easy Lil Mexican Dish
CHORIZO AND EGGS

1/4 of chorizo log (yeah i know it looks like a sh!t log  ;D)
2 or 3 eggs

Cook the chorizo in a medium size pan for a few minutes on med heat, smash and
or cut while its cooking till it looks like small chunks, add the eggs and cook it up for a few more minutes. THATS IT!   Just watch out while cookin it cause the grease from the chorizo tends to pop up at you.   oh yeah heat up some corn or flour tortillas to eat with it, not the same using a spoon or fork

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Re: Favorite recipies?
« Reply #167 on: March 30, 2008, 08:56:33 am »
My Buffalo Wings Recipe...

Sauce

6 Tbsp Frank's Louisiana Hot Sauce
1/2 Stick of Margarine (NOT BUTTER!)
1 Tbsp White Vinegar
1/8 Tsp Celery Seed
1/4 Tsp Cayenne Pepper
1/4 Tsp Red Pepper
1/8 Tsp Garlic Salt
Dash of Black Pepper
1/4 Tsp Worcestershire Sauce
2 Tsp Tabasco Sauce

Directions

Mix all of the ingredients in a small sauce pan over low heat until the margarine is completely melted.
Stir occasionally.

This makes enough for about 30 wingettes.

The Wings

Fry the wings in a deep fryer set at 375F using vegatable or peanut oil.
I fry 15 wings at a time for about 15 minutes.

Drain the wings for a few minutes, then put them in a bowl.

After all of the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet, and bake them for about 10 minutes to get them extra-crispy.

This is the original recipe from the Anchor Bar in Buffalo... So, ya know they gotta be good, 'cause this is the place that started it all!

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Re: Favorite recipies?
« Reply #168 on: May 23, 2008, 12:06:33 am »
Man, lots of good looking recipies.
I'll have to take time to read all of them.

This isn't a recipie, just a suggestion that we do from time to time.
We call it Breakfast for dinner!

I have two kids that are the pickiest and when we tell them whats for dinner that night they whistle zippa de do da.

gotta love Kellogs!

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Re: Favorite recipies?
« Reply #169 on: May 31, 2008, 09:19:23 pm »
White Clam Pizza w/ Fresh Mozzerella.


This is a recipe for a White Clam Pizza that takes advantage of Fresh Mozzerella, Fresh Clams, Bacon, Garlic, and a few herbs and seasonings.

Ingredients:
Fresh Chopped Clams
Thick Cut Bacon
Basil
Fresh Garlic
Fresh Mozzerella Cheese
Pizza Dough (The thinner the crust the better).
Olive Oil
Butter
Salt
Pepper

First, get your pizza dough ready and spread out into the shape you desire.  You would like to get the crust fairly thin so that it will get crisp when cooked.

Now take some butter and sautee the chopped clams very slightly in the butter with salt and pepper added.  While cooking in the butter, throw in some garlic so the garlic will meld with the clams and you get a great overall taste.  Don't do it for too long, however, or the clams will get rubbery and the garlic will scorch.  Treat it like a barbecue:  low and slow.  ;D

When it is done to your liking, remove from the heat and let it cool a little bit.  While it's cooling, chop up some Basil and if you want, some oregano or thyme to flesh out the herbal taste.  Also, take some olive oil and rub the dough to help prevent moisture from soaking in there and making the dough soggy.

Now, put about half of your clam/butter/garlic/herb mixture on the pizza dough.   Also throw in some pieces of thick cut bacon broken down into smaller chunks.  On top of this, strategically place chunks of the fresh mozzerella on top.  You want to place it so that when it melts it will cover pretty much the entire pizza.  Now put the rest of your ingredients on the top.

Put the pizza in a 350 degree oven and watch as the dough cooks and the cheese slowly melts.  Once all the cheese has melted, turn the temperature up to 450 degrees and pay REAL close attention to the pizza.  As soon as the cheese starts to brown, turn the oven off and let it sit in there.  It will continue to brown.

The fresh mozzerella has a great deal of moisture and fat in there which allows for the cheese to flow smoothly and not "chunk up" on you.  The bacon and the butter also provide more fat and grease which, in a way, fries the crust  If you want to reduce this "greasyness", cook the clams in olive oil and let drain, or just don't cook them at all and let the pizza spend more time in the oven.  Overall, the mix of fresh cheese, herbs, clams and bacon really make a great white pizza.  (And you can make it carb free if you use the proper ingredients for the crust).
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Jigenjuke

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Re: Favorite recipies?
« Reply #170 on: June 12, 2008, 12:43:01 am »
Ok, guys here is one of my favorite recipes and some background as to why.  I moved here to Japan about 6 years ago and what they call biscuits we call cookies.  Every once in a while I get a craving for one of two things.  A Bacon Egg and Cheese Biscuit (Burger King was the bestt for these) or Country Kitchen's Biscuit's an Gravy.  So here goes.

3 cups regular flour (sifted is best but you can do it either way)
1 teaspoon salt
1 tablespoon sugar
1 stick butter (room tempreature)
3/4 cup of milk (if you don't care about calories use cream)
3 tablespoons of baking power

Put the ingredients in a mixing bowl in the above order and mix with a rubber spatula (never beat!)

Roll out the mixture on a cutting board to about 1/2 thick and cut with a round cookie cutter.  They sell many sizes but I like about a 3.5 to 4 inch biscuit.  This recipe makes about 9 biscuits. 

Put the biscuits on a greased cookie sheet and bake for about 9-12 minutes depending on your oven.  Take the biscuits out and let them cool.

fry up about 12 slices of bacon and cut in half (you can use the store sausage patties if you like or even ham) and set these aside, you'll need them later.  Also keep away from the kids with greedy fingers or you will have no bacon for the biscuits.

beat 6 eggs and 1/2 cup of milk
use a non-stick spray like PAM for a frypan and put it over medium heat, when the pan gets up to temp put it down to low and dump in the egg mixture (if you like you can add spinich and or parsley)  Cover the egg mixture and let it cook until solid and fluffy.

section the egg mixture into 9 even pieces kind like a tic-tac-toe board and set aside.

Cut your biscuits in half and slap on a slice of cheese (I usually use 1/2 a slice for each side of the biscuit, that way things don't slide off. 

top with two halves of bacon on the lower half of the biscuit

Put back in the oven for about 1 minute until the cheese is melted remove and add the slice of egg and (here is where I differ from BBKing but it really works!  The Kids like Salsa on their biscuits but I top with Mayonaise (not just any kind either, look for an asian grocery store where you are located and buy Japanese Kewpie Mayonaise, it kicks the s#@t out of American mayo.  top the biscuit and eat.  repeat if necessary.

Now for the gravy is you don't want a bacon egg and cheese biscuit....


The acutal name for the Sausage gravey is "milk gravy", "sawmill gravy" or "country gravy", but that is neither here nor there.

Cook you sausages in a heavy skillet (best is cast iron, if ya got it). Remove sausage with a slotted spoon but leave the fat; set aside for a later use.
Remove all but 2 to 3 tablespoons of grease from the skillet.
Over medium heat, stir 3 tablespoons of flour into the grease. Stir constantly until browned, about 5 minutes.
Stirring constantly, pour in 1 cup of regular milk.  Add your sausage back in

Pour over two open faced biscuits and proceed to stuff yourself.

Hope you enjoy....


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Re: Favorite recipies?
« Reply #171 on: June 12, 2008, 03:21:41 am »
Indeed only in the US are these called biscuits. "biscuit" is french for "twice baked" so it's a bit strange to call this product a biscuit. I guess it's short for "biscuit roll"?

In the Netherlands we usually eat the double baked end result (biscuit roll cut in halves and then baked again). Great with cheese and covered with sugar covered anise seeds (called mice) it's a traditional treat when a baby is born.

At what temperature do you bake them?
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Re: Favorite recipies?
« Reply #172 on: June 12, 2008, 09:43:27 am »
Mmmmmm.  That sounds good but my left arm is tingling and my pants fit much tighter now.   :'( :P ;D
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Re: Favorite recipies?
« Reply #173 on: June 12, 2008, 07:01:59 pm »
Sorry guys, was looking back through my post and found that I didn't give you the temp for the oven.  I set it at about 220 degrees c but you can set it at about 350-375 if you are using f.  Hope that helps. 

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Re: Favorite recipies?
« Reply #174 on: June 12, 2008, 07:28:51 pm »
Sorry guys, was looking back through my post and found that I didn't give you the temp for the oven.  I set it at about 220 degrees c but you can set it at about 350-375 if you are using f.  Hope that helps. 
Yes thanks. That's a lot higher than I expected.

I hope to try them out soon. Or maybe I'll just buy the buscuit rolls and add the bacon to that :)
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Re: Favorite recipies?
« Reply #175 on: June 13, 2008, 08:40:36 pm »
That's balsphemy :badmood: heh heh just kidding man whatever works :cheers:

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Uncie Joe's Pretzels
« Reply #176 on: June 17, 2008, 09:53:44 pm »
(Pretty much a rip of Auntie Anne's Pretzels, taste nearly identical though no recipe was used)

1 two pound bag all purpose flour
2 cups lukewarm water, + as needed
2 1/4oz packets active dry yeast
1 teaspoon sugar
2 sticks butter, melted separately
1/4 cup molasses
kosher salt
1 egg
1 cup baking soda.

Combine lukewarm water and yeast, as well as sugar and set aside for 5 minutes.

After 5 minutes, combine yeast mixture with flour. Add 1 stick cooled (while still melted) butter and the molasses. Mix well. Add water as needed to form a firm dough

turn dough out onto floured surface and knead for 2-3 minutes, til everything is well combined and the dough is smooth. Make desired shapes (preferably something like a stick or a traditional pretzel shape, helps in cooking).

Bring to a boil a half gallon of water with the baking soda mixed in. Dunk each pretzel in this boiling mixture for 10sec each, then quickly remove with a slotted spoon, and place on a baking sheet. Technically, you're supposed to use lye for this step, but its really hard to find food grade lye in the US, and there are safety concerns.

Once on baking sheet, apply a mixture of the other melted stick of butter and the egg with a basting brush. Sprinkle salt on (or cinnamon-sugar) and bake in a 400 degree oven for 10-15 minutes.

Let cool

Enjoy!


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Re: Favorite recipies?
« Reply #177 on: June 18, 2008, 09:47:45 am »
Yeah, the lye really just gives the pretzel the brown outer coating without having to cook it too much.  It's really more for aesthetics than anything else.  On E-Bay you can always find high grade soap-making lye which will work just fine and won't be full of other "nasties".  (which is kind of ironic since lye itself is really quite nasty).  The more "wholesome organic" lyes are typically contaminant free.
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2): 35,600
3): 30,100
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Re: Favorite recipies?
« Reply #178 on: July 07, 2008, 11:50:34 am »
Does anyone have a good recipe for Buffalo Wings?

I'm a big fan of Alton Brown.  So when he comes out with a dish that I like, I have to try doing it "his way."

Last excellent dish was his green bean casserole.  I couldn't get the fried onions on top to come out right (they kept burning) so I ended up using French's Fried Onions instead.  Totally awesome.

His latest show, entitled "The Wing and I" dealt with chicken wings.  I've always done wings my own way, with a marinating and a slow baking that has yielded an "okay" result, but nothing spectacular.

Alton's cooking method was remarkably simple, quick, and yielded the tastiest, juiciest wings I've ever had.

First you steam the wings for ten minutes.  He recommends chilling them for an hour afterwards, but I didn't like they way the skin browned doing that.  Then, onto a cooling rack over a baking pan, into a 425 degree oven for 20 minutes.  Flip them and bake for another 20.

1/4 cup of hot sauce with 1/2 a stick of melted butter, mix, and toss them on the hot wings.

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Re: Favorite recipies?
« Reply #179 on: July 25, 2008, 04:31:58 pm »
Alton Brown is the Chuck Norris of cooking, everyone should know that.  and instructables has a lot of creative recipies if you look, and they have quite a few on how to make $.10 ramen delicious :)

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Re: Favorite recipies?
« Reply #180 on: September 08, 2008, 04:25:10 pm »
Alton Brown is a living culinary GOD! Almost all of his recipes that I have tried have been wonderful. The only one that was pretty bad was his doughnuts. And that was probably my fault! If you get a chance, go check out his books at the library and get some ideas! Also, the all knowing intertron holds many sites devoted to cooking, eating and my personal favorite...BACON...also known as Meat Candy! I suggest trying the chocolate covered bacon...best thing since...well...chocolate covered bacon!
Dude...Wait...What?!

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Re: Favorite recipies?
« Reply #181 on: September 13, 2008, 06:04:48 pm »
Blech. You like Mole', too? (Chocolate and meat do not mix.)
Yo. Chocolate.


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Re: Favorite recipies?
« Reply #182 on: September 18, 2008, 01:51:53 pm »
Blech. You like Mole', too? (Chocolate and meat do not mix.)

Don't knock it till you try it! I would also suggest the Bacon and Peanut Butter sandwich! It's great! It's like fat boy heaven!  ;D
Dude...Wait...What?!

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Re: Favorite recipies?
« Reply #183 on: September 18, 2008, 10:27:25 pm »
Yes.. Peanut Butter and Bacon is as awesome a combo as it is unlikely.

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Re: Favorite recipies?
« Reply #184 on: September 19, 2008, 04:01:30 pm »
My Buffalo Wings Recipe...

Sauce

6 Tbsp Frank's Louisiana Hot Sauce
1/2 Stick of Margarine (NOT BUTTER!)
1 Tbsp White Vinegar
1/8 Tsp Celery Seed
1/4 Tsp Cayenne Pepper
1/4 Tsp Red Pepper
1/8 Tsp Garlic Salt
Dash of Black Pepper
1/4 Tsp Worcestershire Sauce
2 Tsp Tabasco Sauce

Directions

Mix all of the ingredients in a small sauce pan over low heat until the margarine is completely melted.
Stir occasionally.

This makes enough for about 30 wingettes.

The Wings

Fry the wings in a deep fryer set at 375F using vegatable or peanut oil.
I fry 15 wings at a time for about 15 minutes.

Drain the wings for a few minutes, then put them in a bowl.

After all of the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet, and bake them for about 10 minutes to get them extra-crispy.

This is the original recipe from the Anchor Bar in Buffalo... So, ya know they gotta be good, 'cause this is the place that started it all!

This is the reason why I'm overweight...
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Re: Favorite recipies?
« Reply #185 on: September 19, 2008, 08:52:16 pm »
Blech. You like Mole', too? (Chocolate and meat do not mix.)

Don't knock it till you try it! I would also suggest the Bacon and Peanut Butter sandwich! It's great! It's like fat boy heaven!  ;D


I have. Ilcck-h. Peanut butter and bacon, maybe.
Yo. Chocolate.


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Re: Favorite recipies?
« Reply #186 on: September 19, 2008, 11:08:31 pm »
Blech. You like Mole', too? (Chocolate and meat do not mix.)

Don't knock it till you try it! I would also suggest the Bacon and Peanut Butter sandwich! It's great! It's like fat boy heaven!  ;D


I have. Ilcck-h. Peanut butter and bacon, maybe.

Peanut butter and bacon is probably my favorite sandwich that I have ever had... I used to order it from a little mom and pop shop up in Seattle...they delivered!
Dude...Wait...What?!

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Re: Favorite recipies?
« Reply #187 on: September 20, 2008, 06:53:15 pm »
Fresh Carpaccio.

Yes, even you can make that succulent Italian Appetizer and really seem sophisticated at your next party.  This is one of the simplest appetizers to make, and is an incredible match with a good dry wine.  In addition, you can customize it to whatever meat you have available, or toppings.  For this recipe, you will need a few things;

1):  A very good cut of beef.  I use filet mignon steaks that you can get at a grocery store.  Of course, the better your cut of beef the better your carpaccio will be.  You want a cut with little to now fat on it, but a great deal of marbelized fat in the meat itself.  Kobe beef is the best for this, but it's also INSANELY F-ING EXPENSIVE so unless you're rich, a simple cheap filet mignon cut will work.

2):  A very good parmesean cheese, or sharp Italian style cheese.  This adds a perfect flavor to your creation.

3):  A very good balsamic vinegar.  The thicker the better.  You can take regular brand vinegar and condense it yourself.  You basically want a syrup like vinegar.

4):  Salt and pepper.

5):  Olive oil.

Start out by taking the filet mignons and trimming off any external fat lumps or sinew with a VERY sharp knife.  You'll then want to cut off all of the externally visible meat there to completely remove any part of the steak that was exposed to the air.

Now, using that sharp knife shave off very thin sections of beef going across the grain.  I'd say slices about 3mm thick are optimal.

Lay out some plastic wrap on the counter top and put a little bit of water on the wrap.  Put a sliced section of beef on the plastic wrap, then put another piece of wrap on top.  Now pound the beef until it is very thin and nearly transparent.  Remove the wrap (the water should prevent it from sticking) and carefully place the thinly pounded beef onto a plate.  This takes practice to get it the right thickness and transfer it properly.  When you've pounded out all the beef you should lay it out in a nice spiral pattern on the plate.

Now, evenly sprinkle salt and freshly ground black pepper over the entire plate.  If you want, some freshly cut basil can also be shredded and sprinkled over the top, or some bits of garlic.

Get a vegetable peeler out and a block of your best parmesean, or similar Italian Cheese.  Shave off thin sections of the cheese and place them on the top of your finely pounded beef.

Take your balsamic vinegar and just randomly dot the plate being sure that each slice of beef gets some of the vinegar on it.  Now liberally apply some olive oil to the entire plate.

Cover the plate and chill in the refridgerator for at least 1 hour, then serve.  It is amazing how relatively cheap it is to create, and how great it tastes.
Donkey Kong High Scores:
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2): 35,600
3): 30,100
4): 29,400
5): 28,200

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Re: Favorite recipies?
« Reply #188 on: September 21, 2008, 01:09:17 pm »
Oh yeah, one warning about the Carpaccio.  You are dealing with RAW beef and an aged cheese.  This means there are a few precautions you need to take.

1):  Make sure you remove ALL beef surface that is exposed.  You don't know how clean the butcher's shop is, so by removing that outer layer of meat you ensure that bacteria is gone.  The other method is to quickly pan sear the outside edges so they turn grayish but the inside of the steak below the surface is completely raw.  This may be the best method because the little bit of heat will tenderize some of the meet and it actualy makes it easier to cut.

2):  You are eating raw meat and aged cheese.  You WILL have the most rancid, foul smelling farts you have ever witnessed.  They will burn your eyes and make everyone immediately leave your area.  Add some hoppy beer to that mix, and you'll spend a few nights on the couch.  However, the taste of the Carpaccio is well worth this pain.  Besides, you can use this to your advantage if you play cards with friends as you can unleash the horrific bombs and throw everyone on tilt.  (Or yourself out of the game if your friends are really pissed).   :laugh2:
Donkey Kong High Scores:
1): 49,500
2): 35,600
3): 30,100
4): 29,400
5): 28,200

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Re: Favorite recipies?
« Reply #189 on: September 22, 2008, 01:12:05 am »
two things

one
add a little pumpkin pack(the stuff in a can of pumpkin for making pumpkin pie) to pancake batter and some pumpkin pie spice.

and two
George foreman grill cheese sandwiches (or cinnamon toast made on it as well)

fast and easy.

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Re: Favorite recipies?
« Reply #190 on: September 22, 2008, 01:18:51 am »
I wonder if anyone would like my cheese cake pumpkin pie recipe? if anyone does I will find it

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Re: Favorite recipies?
« Reply #191 on: September 22, 2008, 11:48:26 pm »
Oh yeah, one warning about the Carpaccio.  You are dealing with RAW beef and an aged cheese.  This means there are a few precautions you need to take.

1):  Make sure you remove ALL beef surface that is exposed.  You don't know how clean the butcher's shop is, so by removing that outer layer of meat you ensure that bacteria is gone.  The other method is to quickly pan sear the outside edges so they turn grayish but the inside of the steak below the surface is completely raw.  This may be the best method because the little bit of heat will tenderize some of the meet and it actualy makes it easier to cut.

2):  You are eating raw meat and aged cheese.  You WILL have the most rancid, foul smelling farts you have ever witnessed.  They will burn your eyes and make everyone immediately leave your area.  Add some hoppy beer to that mix, and you'll spend a few nights on the couch.  However, the taste of the Carpaccio is well worth this pain.  Besides, you can use this to your advantage if you play cards with friends as you can unleash the horrific bombs and throw everyone on tilt.  (Or yourself out of the game if your friends are really pissed).   :laugh2:

You had me at rancid ;D
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in ways that you later wish you hadnít

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Re: Favorite recipies?
« Reply #192 on: September 25, 2008, 08:22:00 pm »
Oh yeah, one warning about the Carpaccio.  You are dealing with RAW beef and an aged cheese. 
j

"...it's the cheese that gets you off...."   Oh, ooops, wrong thread.
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People often confuse expressed observations with complaint, ridicule, or - even worse - self-pity.

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Re: Favorite recipies?
« Reply #193 on: October 03, 2008, 07:35:29 pm »
Someone on another forum suggested making burgers on their waffle iron.  I tried it and it was AWESOME.

I don't know how many of you guys bake stuff, but I've recently become aware of a mixing method that's made things much tastier.  You wouldn't think this would be this way, since it's all going to be mixed together anyway, but it works!

It goes like this: any recipe that requires eggs, fat (butter, oil) and a water-based liquid (milk, buttermilk) mix in this order.

1) beat the eggs.

2) add your fat.  If it calls for butter make sure it's melted - but not HOT.  Otherwise you cook your eggs.  Beat them together.

3) add your water based liquid - slowly.  Beat it together. 

You should have a completely mixed mixture if you've done it right.  The eggs act as an emulsifier of sorts.

Oh, and this method is called the "Muffin Method" of all things.

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Re: Favorite recipies?
« Reply #194 on: October 07, 2008, 09:03:37 pm »
Hey, those Foreman grills are the same thing with a slightly different shape and different name. Waffle irons robably cost less, too.
Yo. Chocolate.


"Theoretical physics has been the most successful and cost-effective in all of science."

Stephen Hawking


People often confuse expressed observations with complaint, ridicule, or - even worse - self-pity.

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Re: Favorite recipies?
« Reply #195 on: October 08, 2008, 04:36:08 pm »
Ok, i used to cook these all the time for my ex boyfriend and he really loved them, and so does my other ex too....they absolutely went like bonkers for these things

Chocolate Chip Oatmeal Cookies




INGREDIENTS
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips



DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

daywane

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Re: Favorite recipies?
« Reply #196 on: October 25, 2008, 09:52:10 pm »
just tried this one.
Wife has been sick.... when she is out of it, I play in the kitchen >:D
normally I grill , She cooks.
This will make 3 bowls of soup
very cheap, and fast.
I found this on the internet about a year ago

Saucy Cauliflower with Mushrooms

1 medium to large cauliflower
1 can mushroom soup
1/2 cup milk
1 tsp. salt
1/8 tsp. pepper

Wash cauliflower, drain well, separate into flowerettes and score
stems. Place mushroom soup in cooker. Mix well. Add milk, salt
and pepper. Add cauliflower and spoon sauce over the flowerettes.
Place cover on cooker. Allow steam to flow from vent pipe to
release all air from cooker. Place indicator weight on vent pipe
and cook 2 minutes with stem at COOK position. Cool cooker at
once.

I do not know what kind of pressure cooker the person has?

Me ... I had my stove on high. had the bob-er on. at fast rock, I set timer for 2 min.
after the timer rang , I just took it off the burner.
till I could lift up bob-er

I made some of the flowerettes to small. I liked the bigger ones the best.

wallmart 10/25/08
cauliflower = $3.00
1 can mushroom soup = .88 cents
milk I had
same with salt and pepper

wife and I had lunch for $3.88  :applaud:

here is a simple thing to do with Cauliflower

1 medium to large cauliflower
1 bag of beer batter

Wash cauliflower, drain well, separate into flowerettes
1 to 2 inches long

mix up beer batter.
roll in flowerettes

deep fry till golden brown.
drain and set on paper towels

dip in ranch dressing.
YUM  :cheers:
Flower Power :afro:

« Last Edit: October 25, 2008, 10:23:01 pm by daywane »

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Re: Favorite recipies?
« Reply #197 on: October 26, 2008, 02:51:45 am »
If you total all recipies, the disc of 5 is not very well covered. The meat, milk and gravy part covers half the disc at least. Veggies and fruit are hardly used. Most recipies look like student meals (soup as sauce). Where are the Belgians, French, Italians and organic americans in this cuisine-topic?
« Last Edit: October 26, 2008, 02:53:16 am by Blanka »

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Re: Favorite recipies?
« Reply #198 on: October 26, 2008, 02:57:02 am »
The piramid style:

Healty diet one:

For zombies:

DrewKaree

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Re: Favorite recipies?
« Reply #199 on: November 02, 2008, 11:20:42 pm »

If you total all recipies, the disc of 5 is not very well covered.


It's a shame when you live life according to guidelines doled out according to what's "best" for you.  Perhaps living life wasn't meant to be confined to a disc of 5.  At the very least, "favorite" seems to cast a hearty "FEH!" at your wheel of magic, no matter your view on the taste and flavor (or lack thereof) of said favorites.


Where are the Belgians, French, Italians and organic americans in this cuisine-topic?


I notice your typing abilities haven't been hampered, get to posting your favorites.  Learn us hicks how we all should be livin', mang!
Youíre always in control of your behavior. Sometimes you just control yourself
in ways that you later wish you hadnít

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Re: Favorite recipies?
« Reply #200 on: November 22, 2008, 11:02:43 am »
Time for holiday goodies! Post some of your favorite desserts please!

Someone at work threw this together. So simple, but dayum yummy! He made the oreo variant. MMmmmmmmmm.


EASY CHOCOLATE TRIFLE

Prep Time:  50 minutes
Total Time:  50 minutes
Makes:  18 servings, 2/3 cup each



Ingredients: 
1.   1 package (2-larger size) chocolate cake mix or one large or two smaller chocolate fudge cakes.
2.   1 quart (4 cups) cold milk, whole or fat-free
3.   2 packages (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling (may be sugar-free)
4.   1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (may be sugar-free)
5.   4 packages (1.4 oz. each) chocolate-covered English Toffee bars, crushed (may be purchased pre-crushed) or crushed Heath bars.  Also, I have used crushed Oreo Cookies instead of the toffee or Heath Bars.

Preparation:
1.   Prepare cake batter and bake in 13x9-inch baking pan as directed on package.  Cool completely on wire rack.  Cut into Ĺ-inch cubes.
2.   Add milk to dry pudding mix in medium bowl.  Beat with wire whisk 2 minutes or until well blended.
3.   Layer half each of the cake cubes, pudding, whipped topping and crushed chocolate bars in large glass trifle bowl.  Repeat all layers.  Serve immediately or cover and refrigerate until ready to serve.
      
      Layers from bottom up:   Ĺ of cake
                  1/3 crushed Oreos if used
                  1/3 crushed chocolate bars if used
                  Ĺ of pudding mix
                  Ĺ of whipped topping
                  Ĺ of cake
                  1/3 crushed Oreos if used
                  1/3 crushed chocolate bars if used
                  Ĺ of pudding mix
                  Ĺ of whipped topping
                  1/3 crushed Oreos if used
                  1/3 crushed chocolate bars if used            


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Re: Favorite recipies?
« Reply #201 on: November 25, 2008, 07:12:10 pm »
Saint, can you post that in the p90x thread? >:D :burgerking:
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in ways that you later wish you hadnít

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Re: Favorite recipies?
« Reply #202 on: November 28, 2008, 05:19:44 pm »
It's cold out.  Soup time.  Good in my tummy.  Two-fer, and easy to make (almost like making a dump cake)


Taco Soup

2 cans of: kidney beans, corn & pinto beans
1 can of Rotel tomatoes
1 can tomatoes & chilies mix
1 packet of taco seasoning mix
1 packet of Hidden Valley Ranch dressing mix
1 lb of ground meat (turkey/beef/pork/whatever)
Shredded cheese & sour cream

Brown your meat, drain the fat, and put it in your slow cooker.  Dump the ranch dressing mix on top of the meat.  Dump the taco seasoning mix on top of that.  Drain and rinse the beans, and dump on top, and finally, dump the entire cans of tomatoes/chilies on top.

Cover and cook on low for 8-10 hours.  IMO, like lasagna, it tastes even better the next day!




Salsa Chicken & Black Bean Soup

1 pound of chicken
1 cup of dried black beans (or 2 cans, drained and rinsed
4 cups of chicken broth
1 cup of sliced mushrooms
1 cup of frozen corn
16 oz of salsa
1 1/2 tsp of cumin
1/2 cup sour cream (to stir in at the end)

Excellent options include shredded cheese, avocado slices, and/or cilantro

If you know you are going to make this, the night before, soak the black beans overnight in enough water to cover and another 2 inches above that.  In the morning, drain the water and rinse the beans.  I found this to taste better when I used dry beans (and cheaper), but the canned beans are sometimes just easier to deal with. 

Whatever type you choose, drain and rinse the beans and add to your slow cooker.  Put in the chicken, and add the broth, salsa, corn and mushrooms, and add the cumin. Stir, but try to avoid disturbing the beans (let them stay at the bottom of the pot, closest to the heating element).

Cover and cook on high until the beans are softened.  The site I grabbed this from said it took her 9 hours (on high).  Canned beans seemed to take me about 6-ish hours. 

Stir in the 1/2 cup of sour cream before serving (don't put it in at the start, it'll curdle/gunk up and generally screw up the whole works), and garnish with shredded cheese and avocado slices.
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Re: Favorite recipies?
« Reply #203 on: November 30, 2008, 05:11:06 pm »
YUM YUM its winter...
bring on the soups!

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Re: Favorite recipies?
« Reply #204 on: December 09, 2008, 09:52:47 am »
Here's a recipe I came up with a few years ago.  Back then I was a vegetarian, so I used soy crumbles instead of meat.  Now I use ground turkey but you can easily use ground beef.

Ingredients:

1 can (15 ounce size) Italian style diced tomatoes
1 can (15 ounce size) diced carrots
1 can (15 ounce size) sweet peas
1 can (15 ounce size) cream corn
1 cup ketchup
1 cup diced sweet onion
4-5 cloves of minced fresh garlic (I usually use a lot more but some people don't like a lot of garlic)
1 pound turkey, ground beef, or soy crumbles
1 teaspoon sugar
extra virgin olive oil

First, start by browning ground turkey or beef then drain.  If using soy crumbles, skip this step.  Next, heat a couple of teaspoons of olive oil in a pan over medium heat and add onion and garlic.  Saute until soft and translucent.  Do not allow garlic to brown as it will become bitter.

In a large soup pot, combine canned veggies (do not drain), cup of ketchup, ground turkey or beef or soy crumbles, sugar, and sauted onion and garlic.  Let simmer for at least an hour.  Soup may start to become thick so add water or vegetable stock as needed. Serve with a drizzle of extra virgin olive over soup.

You can also add other veggies as well, so don't be afraid to experiment.  I have sometimes added diced cooked potatoes.
« Last Edit: December 09, 2008, 09:57:38 am by Todd H »

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Re: Favorite recipies?
« Reply #205 on: February 10, 2009, 12:25:41 pm »
Wheat Free Gluten Free Dairy Free! Pancakes (for those with lots of food allergies like me :( )

Blueberry Pancakes

1 cup garfava flour *
1/4 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon brown sugar

1/2 teaspoon salt
Dash cinnamon
1/4 teaspoon
xanthan gum
2 eggs
1 teaspoon vanilla flavoring (not extract)
2 tablespoons vegetable oil
1 cup milk or soy milk
1/2 cup blueberries

Heat a pancake griddle
or skillet to 375 degrees F.

In a mixing bowl, combine the flour, baking soda, baking powder, sugar, salt, cinnamon and xanthan gum. In a separate bowl combine the eggs, vanilla flavoring, oil and milk. Add to dry ingredients and mix just until dry ingredients are moistened. Carefully fold in blueberries.

On hot griddle, pour batter, making pancakes any size and let cook until bubbles appear across the surface of each pancake. Check to see if they are browned, then flip over and continue cooking one or two minutes longer until pancakes are firm to the touch.

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Re: Favorite recipies?
« Reply #206 on: February 26, 2009, 08:59:33 am »
1 cup garfava flour *

I noted this was starred, but there was no note.  Did you forget something?

Speaking of pancakes, in a fit of desperation the other day (we were out of syrup) I turned to Google.

1 C Dark Brown Sugar

1 C White Sugar

1 C Corn Syrup

1 C Water

1 tsp vanilla extract.


Combine all except extract.  Bring to boil.  Boil for three minutes, or until all sugar has dissolved.  Remove from heat, stir in extract.

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Re: Favorite recipies?
« Reply #207 on: April 12, 2009, 08:54:53 am »
Ingredients

    * 2 cup (240 mL) elbow macaroni
    * 1 can (10 oz, 300 g) cream of mushroom soup
    * 1 can (6 oz, 170 g) chunk tuna in water
    * 2 cups frozen vegetables, such as peas and carrots
    * 1 cup crushed potato chips (crisps)

 Procedure

   1. Prepare macaroni according to directions on the package, but without salt. Drain and return to pot.
   2. Add cream of mushroom soup.
   3. Drain tuna and add.
   4. Add frozen vegetables and mix well.
   5. For crunchy vegetables, heat five minutes over low heat, stirring frequently. Heat longer for softer vegetables.
   6. Serve topped with crushed potato chips (crisps).

Notes, tips, and variations

This is a recipe with a great deal of room for variation. All the ingredients can be substituted: other small noodles for the macaroni, chopped turkey or chicken for tuna, cream of celery for cream of mushroom, or fresh chopped vegetables for frozen. I've even had it with corn flakes cereal substituted for the chips (crisps).

My mother used to make this at least once a week, often substituting a LB of ground beef for the tuna/chicken. Mom would always start with sauteed onions, celery and garlic, then she would add to that whatever meat she had, then the mandatory can of mushroom soup, a half cup milk, a couple of big stirs and WALA!... Glop. She also used flat egg noodles, not macaroni. I am amazed and so pleased that someone else's family would name a dinner meal "Glop". Still I must confess, I have not eaten a plate of it, nor had any desire to cook it since I left home in 1972.

Blanka

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Re: Favorite recipies?
« Reply #208 on: April 12, 2009, 09:18:23 am »
1 can (10 oz, 300 g) cream of mushroom soup

Arcade builders and food. It's not going to work  ;D. All the recipes make me think of the freshman meals from university campus.
Soup is soup, no ingredient for a meal! And even as soup you make it from scratch, not by pouring some salty gravy wheaty fluid from a can in a bowl!
And vegies don't grow in cans too. So more can-less recipes por favor. The only cans that comes into my house are tomato paste cans and olive cans. Not even beer cans. Beer is supposed to be in a bottle. All the rest in fresh form please.

And from another entry: how on earth can you measure fresh mushrooms in cup-size? The amount that fits depends on the way of slicing.

Franco B

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Re: Favorite recipies?
« Reply #209 on: May 13, 2009, 07:06:56 am »
I've never understood the cup thing and its the reason I have stayed away from many recipes that use it for measurement.

Here's a nice easy, quick and damn right tasty breakfast, especially if your hungover. It not exactly healthy but It doesn't hurt once in a while.

BACON and Eggy Crumpets with Chilli.

Serves 2


Ingredients

    * 2 large free-range or organic eggs
    * Sea salt and freshly ground black pepper
    * 1 fresh red chilli, deseeded and very finely chopped
    * 6 rashers good-quality smoked BACON
    * Olive oil
    * 4 round crumpets
    * Brown sauce or maple syrup, to serve

1. Crack your eggs into a bowl and give them a little whisk with a small pinch of salt and pepper and most of the chopped chilli. Then heat a large, non-stick frying pan over a medium heat and fry the BACON in a tiny amount of olive oil. Let it crisp up on both sides. Meanwhile, get your crumpets and really push them into the egg and chilli mixture. Turn them a few times - theyíll soak it up like a sponge. Push the golden BACON to one side and tilt the pan so the fat runs into the middle. Add the crumpets to the pan and fry them for a few minutes until golden, then turn them over and fry them on the other side.

2. Serve the eggy crumpets topped with the crispy BACON, with a dollop of brown sauce or a drizzle of maple syrup. To finish, you can sprinkle over any extra chopped chilli depending on how hot you like it.

I've also tried this with Piri Piri & Lime ketchup and that was fantastic too.

thatitalian

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Re: Favorite recipies?
« Reply #210 on: June 04, 2009, 07:32:29 am »
Thai Red Curry

Ingredients (for four people):

500g skinless, boneless chicken (cubed)
3 tablespoons red curry paste
1 tablespoon brown sugar
5-6 Fresh Kaffir lime leaves, torn into pieces
800ml (2 cans) Organic Coconut milk 
1 tablespoon of Thai fish or Soy sauce
5-6 Thai Sweet Basil or Basil Leaves
1 Aubergine (largely cubed)
1 Red Pepper (sliced)
2 Green Peppers (sliced)
1 Large Red Onion (chopped)
1 Red Chili (chopped without seeds)

Marinate the chicken in 1 tablespoon of red curry paste for 12 hours.

Add all the raw ingredients to a large cast iron pot (or similar) and cook for approx 30 minutes.

Serve with steamed coconut rice.
« Last Edit: June 04, 2009, 07:34:36 am by thatitalian »

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Re: Favorite recipies?
« Reply #211 on: June 09, 2009, 09:56:22 am »
It is time to post the best salsa you will ever eat. Even though it can be spicy, this recipe can even turn ultra picky, non veggie eaters into addicts. My secretary came up with this, which was adapted and evolved from another recipe she was shown at a tailgate party once upon a time. Everyone at work begs her to make it all the time, and she makes 10 or more gallons every christmas to split up and hand out as presents.
The olives are the secret ingredient. It adds a 'meaty' aspect to the chili. Don't skip them!


EJís Salsa

2 28-oz cans Whole Tomatoes
1 18-oz can Tomato Paste
1- 5 3/4 oz can pitted & chopped Black Olives
1 TBSP Green Chiles
1 -  1 1/4-oz pkg Taco Seasoning Mix
1 TBSP Chili Powder
1 TBSP Cayenne Pepper Powder
1 TBSP Cumin
1 TSP Black Pepper
1-2 TBSP Minced Onions
5-6 slices jalapenos or 1 whole jalapeno
(You may add green onions and green pepper if desired)

Strain tomatoes reserving 1 cup of juice.  Place tomatoes in blender and chop to desired size.  Place chopped tomatoes in large saucepan over low heat.  Add taco seasoning and other spices (cumin, cayenne & chili) ADJUST AMOUNTS TO TASTE.
Simmer 20-30 minutes on low stirring occasionally.

Combine jalapeno, green chili, and 1 cup of reserved juice and puree in blender. Add to tomato mixture with chopped black olives and thicken to desired consistency with tomato paste.  Chill.

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Re: Favorite recipies?
« Reply #212 on: June 14, 2009, 01:25:54 am »
This is my first post.  I have read a bit on this forum and will probably post pictures of my cabinet soon but for now I feel compelled to give some recipes.  I have a bunch more recipes to share but here is one I tried tonight.

Nestle Crunch Bars Recipe
23 ounces milk chocolate chips.  Nestle is the best but if you use another brand make sure to use about 23 ounces of chocolate.
1.5 Cups rice krispies

Melt the chocolate in the microwave but be careful not to overdo it.  Stir the chocolate occasionally and when it melts when you stir its done.  Mix in the rice krispies into the chocolate and stir until they are mixed.  Put them in a 9"x12" pan and put it in the fridge.  It takes roughly 30 minutes to cool and when its ready all you have to do is cut it up and serve.

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Re: Favorite recipies?
« Reply #213 on: July 11, 2009, 04:45:42 pm »
Tijuana Dogs! I have the recipe on my blog http://snacktivism.blogspot.com



Holy fucken heart attack, Batman!  :o

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Re: Favorite recipies?
« Reply #214 on: August 08, 2009, 01:33:17 am »
Copy of a classic;

Homemade hamburger helper

This is a super simple recipe and you can cut the MSG out of the boxed version. This will serve 2 normal people or 1 very hungry person. (Im 6' 180 and have eaten it all)

1lb/0.5kg hamburger - Brown it in a large frying pan (need a cover) and skim off the fat if you care then throw on a pinch of pepper (that means only a little).

Leave the hamburger in the frying pan and dump in a mix you prepped while the hamburger was sizzling.  That mix is to use a mixing bowl and throw in two cups of beef broth and four cups of water.  This ratio can be changed to reflect how beefy you like it.  Use low sodium broth because you are going to add a 1/2 tsp of onion salt (again this is to taste).  That covers all of the flavor really but it needs to be thickened so find some flour and add dump in two tbsp.  The more you add the thicker the sauce will be and visa versa. Mix this all up really well so that its even then dump into the pan with the hamburger.

Add in wide egg noodles to fill up the pan with the hamburger and mix without the noodles really sticking up much from the liquid.  Bring the the whole mess to a boil then reduce the temp to a simmer and cover.  Come back every few mins to stir if your pan isnt very good  because it will stick.

Once the noodles are cooked to the texture you like youre done.

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kettle corn
« Reply #215 on: August 08, 2009, 02:14:16 am »
Add of a favorite dessert;

KETTLE CORN


Probably a few variations on this but this is the kind of easy stovetop version.

OK Bust out with an older, medium sized pot that isnt your fav or anything because you can screw this up.  Start out by thinking about the normal way you make stovetop popcorn. If you dont know that then look at the following science;

Need - 1/2 cup popcorn kernels
           1/2 cup sugar
           cooking oil
           pot (that you cook with) RIP ODB

Put burner just a bit shy of full heat (like 80% stoves vary quite  bit- prob like 5 million degrees or something). Add a few mils (1/8 inch) or so of cooking oil (I prefer peanut oil but any will work with some flavor changes)- enough to almost cover a popcorn kernel in across the whole bottom of the pot.
 
SERIOUS  - Cover this right away and do not walk away or leave unattended as working with heated oils is dangerous to children and your smoke detector.

 Allow this to heat a bit but not to the point that it smokes.  Smoking is bad for the aforementioned detectors but also for the health due to this being an indication of hydrogenation (this serous too).  Throw in enough kernels to cover the bottom and put the cover back on.

Leave that alone and in a few minutes you'd have popcorn but add sugar and you have kettle corn.

This is the trick and it cant really be written out because it depends on how hot youre own stove is.  Just at the moment the popcorn is about to start popping (a clear lid helps with this) you have to pour in the same volume of sugar as you put in of popcorn. 

If you put in 1/2 cup of popcorn then while its heating have 1/2 cup of sugar ready to go.  When you see or hear that first pop then throw in the sugar .  This will quickly lower the temp in the pot and stop the popping.  But what will happen is that the sugar will melt into a liquid and as the temp comes back up and popping begins again the popcorn will become coated in a thin layer of this liquid.  With a few seconds of the pot being taken off the stove the sugar will begin to re harden into a crunchy, sugar shell on each piece of popcorn -awesome. I succeeded the first time I did and then failed to get it right the next two times - once you get it you get it.

Here the rub - if you put it in too early it'll caramelize (cool if you re making caramel corn but this can very easily become burned or bitter and is a whole other recipe) - if you put it in too late it wont properly melt so you have popcorn with dumb pieces of sugar on them -yawn.

Make this right and destroy diets (the calories are crazy) - I love it with salt on top of the sugar (try it -it sounds strange but kicks ass).

Arcadiac

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Re: Favorite recipies?
« Reply #216 on: October 06, 2009, 02:07:41 pm »
One of my earliest jobs was at Kaelin's restaurant here in Louisville.
This is one of their most popular items, great just with butter.

Southern Fried Biscuits (because everything tastes better fried!)

1 or more cans of biscuits, (homemade is better)
Deep fryer with oil of choice, I use canola

Heat oil as you would to deep fry anything else.
Seperate biscuits, carefully drop into hot oil.
Cook one side for a minute or so until brown.
Use metal spoon to turn the biscuits,
they will flip easily and stay uncooked side down.

Take cooked biscuits out of oil and drain in fry basket then blot gently
between paper towel sheets to remove as much oil as possible.

When cool enough to handle. split them and put butter, jam, jelly, honey or whatever topping you like in it. 

Or fill with cooked scrambled eggs, cheese and of course, BACON!!

Another variation is to dip the cooked biscuits
in powdered or cinnamon sugar, mmmdonuts!

Great for a snack or even for breakfast.

Enjoy!  ARCADIAC!

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VEGETARIAN SAUSAGE, ONION AND TOMATO TART
« Reply #217 on: November 03, 2009, 03:28:04 pm »
VEGETARIAN SAUSAGE, ONION AND TOMATO TART
********************************************

Serves 8-12
Comfort food at its best! Serve with roast potatoes and steamed broccoli.

Pastry
100g (4oz) plain flour
100g (4oz) self-raising flour
100g (4oz) vegetable margarine
pinch of salt
75ml (3fl oz) cold water
(or buy Jus-Rol shortcrust ready-made
pastry from most supermarkets)

Filling
2 tbsp sunflower or olive oil
6 veggie sausages*
2 medium onions, sliced into rings
100g (4oz) mushrooms, chopped
1 x 400g tin chopped tomatoes, drained slightly
2 tsp bouquet garni or mixed herbs
salt and black pepper
1. Make the pastry by sieving both flours in to a large bowl (or use ready-made pastry). Add the pinch of salt.
2. Place the margarine in to the centre of the flour, coat it in the flour and then break it up in to smaller pieces. Rub the margarine gently in to the flour until the mixture resembles fine breadcrumbs.
3. Add the water gradually until you have a moist, but not sticky, dough (add more flour if necessary).
4. Cover and place in the fridge while you make the filling.
5. Preheat the oven to 375ļF/190ļC/ Gas Mark 5.
6. Chop the sausages in to thick pieces (let them defrost first if frozen). Heat the oil in a frying pan and add the sausages. Fry them for a few minutes, turning frequently until cooked through. Remove them from the frying pan and put to one side.
7. Gently cook the onions in the frying pan (add a touch more oil if needed) until the pan is full of separated caramelised rings. Add the mushrooms and herbs and cook until the mushrooms are a light golden brown.
8. Remove from the heat and add the tomatoes, sausages, salt and pepper. Mix through gently.
9. Grease a 10 inch flan dish.
10. Flour a work surface then remove the pastry dough from the fridge and knead gently.
11. Roll out on the floured surface in to a large circle, about 2-3 inches bigger than the base of the flan dish.
12. Lift up the pastry gently and carefully place it in to the dish. Ease the pastry down around the inside rim then splay over the edges. Roll the rolling pin over the top of the flan dish so that you have a perfectly neat pastry case. Trim the edges.
13. Spoon the filling in to the pastry case, pat down gently and smooth out evenly.
14. Bake in the centre of the oven for 30 minutes.
« Last Edit: January 06, 2012, 05:11:24 pm by Silas (son of Silas) »
" ਜਿਹੜਾ ਲਾਓ ਜਰਦਾ ਉਹ ਸੌ ਸਾਲ ਨੰਈ ਮਰਦਾ " (he who chews tobacco would live to be a hundred )

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Vamp RN

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Re: Favorite recipies?
« Reply #218 on: November 05, 2009, 05:20:01 pm »
This is a recipe that I stole from BlkDog 7

Homemade Sliders

Ingredients:
2 lbs of hamburger
24 neutral tasting dinner rolls
2 cans of cream of onion soup
Kraft cheese
Pickles
3 large onions

Take fresh hamburger place in bowl.  Mix with cream of onion soup.  Spread meat mix out on baking sheet.  Cook for ~15 minutes on 420.  While cooking take dinner rolls and split to make mini burger buns.  Dice onions and saute with butter.  Once hamburger is done remove from oven and carfully drain excess grease.  Use pizza cutter to slice into 24 squares.  Place patties on buns top with sauteed onions, cheese, and pickles.  Children and fat guys love them. 

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Re: Favorite recipies?
« Reply #219 on: February 10, 2010, 07:37:47 pm »
I recommend making manicotti or some type of BBQ.  A base manicotti recipe you can find on the box the noodles come in.I'veve always felt adding your own touch to the sauce goes a long way and after the first time you make it you can mix things up a little more.  But it's a very heavy dish so just serve it with salad and garlic bread.  With BBQ, use a pulled pork recipe.  There are so many different recipes for this type of BBQ that you can try a different one every time. My family loves the bourbon mango BBQ I make.  There are plenty of websites you can go to and some of them even create shopping lists you can print out and adjust servings without you having to do the math.  Cooking is something you and your family can do together and have a blast with also.  The kids love it.  If anyone needs any help with a recipe or have an interesting recipe to try PM me.

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Re: Favorite recipies?
« Reply #220 on: March 29, 2010, 07:25:16 pm »
This sound like it would taste like crap. It is very good. I had tasted one and ran home and made a batch. (well a week ago)

1 and 1/2 cup of veg. oil
1 packet of ranch dip powder
mix in a bowl.

get a large zip lock bag and put in one BOX of saltine crackers
pour mix over crackers.

mix around as you walk by it, (every so often)
let sit over night.
your done.
I added a hand full of crushed red peppers

Silas (son of Silas)

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Ocean Chowder
« Reply #221 on: May 12, 2010, 04:46:25 pm »
Another vegetarian Recipe:  Ocean Chowder

This is a rich and delicious vegetarian alternative to New England clam chowder.
Yield    6-8 servings
Time    45 minutes
Tools    

    * strainer
    * bowl
    * knife
    * large heavy-bottomed pan
    * wooden spoon

Ingredients    

    * ľ c arame (seaweed)
    * 2 T butter
    * 2 medium yellow onions, diced
    * salt
    * 1 T garlic, minced
    * 2 stalks celery, diced
    * 1 large carrot, diced
    * 2 pounds Yukon gold potatoes, diced
    * 2 bay leaves
    * 4 c vegetable stock
    * 2 c heavy cream
    * 2 T fresh parsley, chopped
    * 1 T fresh thyme, chopped
    * black pepper

Directions    Place arame in strainer and rinse well. Transfer to bowl, add cold water until barely covered, and let soak for 10 minutes. Drain, chop very coarsely, and set aside.

Meanwhile, melt butter over medium heat, add onion and Ĺ t salt, and sautť, stirring occasionally, about 10 minutes, until soft and translucent. Add garlic and sautť another minute, then add celery and carrot. Cook 5 minutes, then stir in arame, potatoes, bay leaves, and stock, and bring to a boil.

Reduce heat to low and let simmer about 20 minutes, until potatoes and carrots are just cooked.

Add cream and herbs, and simmer over low heat, stirring frequently, for 10 minutes. Remove bay leaves, season with salt and pepper, and serve
« Last Edit: January 06, 2012, 05:10:59 pm by Silas (son of Silas) »
" ਜਿਹੜਾ ਲਾਓ ਜਰਦਾ ਉਹ ਸੌ ਸਾਲ ਨੰਈ ਮਰਦਾ " (he who chews tobacco would live to be a hundred )

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zengjing0813

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Re: Favorite recipies?
« Reply #222 on: July 12, 2010, 04:09:05 am »
 :badmood: ::)This is going to sound funny, but I have the Cooking for Dummies book
Every shoe fits not every foot!

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PaÁoca de Amendoim
« Reply #223 on: August 20, 2010, 03:18:41 pm »
PaÁoca de Amendoim

PaÁoca de amendoim tastes slightly like the inside of a Reeses peanut butter cup, but with a difference - it's made with cassava flour (made from the root of the manioc plant). The manioc flour gives it a distinctive, delicious flavor. You can use either manioc flour (farinha de mandioca), which is more coarsly ground, or manioc starch (almidůn) for this recipe. If you use manioc meal the candy will be more crumbly. Either way, this is a crumbly candy, best paired with a hot cup of coffee for washing it down. You will need a food processor to make this candy.
Ingredients:

    * 1 1/2 cup peanuts, lightly salted
    * 1 1/4 cup light brown sugar
    * 3/4 cup manioc flour or manioc starch
    * pinch of salt
    * 1/4 cup condensed milk

Preparation:

   1. Process the peanuts with the sugar, salt, and manioc meal until very finely ground.

   2. Add a tablespoon of condensed milk and process for 30 seconds. Check if mixture is starting to come together by pressing some into a ball with your fingers.

   3. If the mixture will form a ball that stays together well, it's ready. If it is still too crumbly, add more condensed milk and process.

   4. Press mixture into a square 8 inch by 8 inch pan lined with wax paper. Press down firmly.

   5. Remove candy from pan by lifting out the wax paper, and cut into smaller squares.

   6. You can also use greased cookie cutters (simple shapes) to cut pieces out of the candy, or press the candy into molds to shape it.

   7. Store in an airtight container.

Variation: Dip squares of paÁcoca into melted chocolate, and let cool on wax paper.
« Last Edit: January 06, 2012, 05:10:27 pm by Silas (son of Silas) »
" ਜਿਹੜਾ ਲਾਓ ਜਰਦਾ ਉਹ ਸੌ ਸਾਲ ਨੰਈ ਮਰਦਾ " (he who chews tobacco would live to be a hundred )

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Rick

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Re: Favorite recipies?
« Reply #224 on: August 20, 2010, 04:18:24 pm »
Rick's Amazing Dip

1 Bag Tostitos (or your favourite) Nacho Chips
500ml of Hot Salsa (as 'non chunky' as you can find)
500ml of Sour Cream (NOT low fat - it changes the taste... ...odd, I know)
500ml of rough shredded OLD Cheddar Cheese
250ml - 500ml (I like the latter) of sliced green olives with pimento (don't buy pre-sliced - I don't know why, but they taste different)
250ml of hot pepper rings

Shred your cheddar cheese roughly (the big holes on your hand grater) and slice your green olives to just under 1/4" thick.  Mix all ingredients (salsa, sour cream, cheese, green olives and hot pepper rings) in a bowl, cover with plastic wrap and refrigerate for AT LEAST 1 hour, or BETTER YET, overnight.  Unwrap, and serve.

When I first had this recipe, I looked at it intently (mostly, because it was a pink/salmon colour) as it does NOT look appetizing at first glance.  The green olives and the hot peppers are a standout, but when I dipped the first chip into it, and tasted it, it was AMAZING.  I'm certain it's to blame for some of my weight gain, as I can recall to eating almost half of it over the course of a single day... ...myself.  (Yes, it's that addictive.)

I'd be interested in others' critique of my recipe, since it's a bit beyond the "7 layer dip" that always seems to make it to our family functions.

Enjoy!

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Mostaccioli
« Reply #225 on: April 29, 2011, 11:23:55 am »
Here is one of the most delicious recipes my mom ever makes (I love this so much)


Ingredients:


1/2 chopped green pepper (1/2 of a pepper chopped up)
1/2 chopped onion (1/2 of an onion chopped up)
1/2 lb ground beef
1 lb can tomatoes
6 oz can tomato paste
1/2 cup water
1/2 tsp salt
1/4 tsp pepper
1/2 lb mostaccioli noodles
1/2 lb velveeta cheese
bay leaf
1 Jar of Ragu Speghetti Sauce (The "Flavored with Meat" Kind) (32oz Jar)



Prep:

In oil,saute onion & pepper until tender. Add meat & cook until brown. Stir in tomatoes,tomato paste,water,salt,pepper,bay leaf. Add Ragu Speghetti Sauce, Simmer.

Cook Mostaccioli noodles as directed. Cut Velveeta in thin slices.
In a 2qt casserolo,arrange alternate layers of noodles,sauce and cheese.

Bake @ 350 for 30 mins



The Result:

The Best tasting dish you'll ever have!!!!!!!!!

I hope many will enjoy this as much as I do...............

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Re: Favorite recipies?
« Reply #226 on: June 28, 2011, 10:41:33 pm »
I

Today I made a roasted salsa, and it was fantastic but very spicy HOT!  Good though if you can handle it.

I chose 4 large well rounded tomatoes which were firm with red skins.
Cut the tomatoes in to quarters and use your finger and a sharp knife to take out the seeds.  Hopefully your have tomatoes that are meaty and firm.  If not, learn to select tomatoes.
Take a white onion, wide and flat=sweet.  Long and pointed=too strong..  Yellow onions are not the best for this recipe because they have a stronger flavor.
Cut the onion in half, remove the skin, and cut again in to quarters.  Separate the onion in to chunks, about three or four layers thick.  It really doesn't matter much, but plan on using about half an onion.
Grab four or five cloves of garlic and skin them.
Rinse two jalapenos and a serrano pepper.  If you want less heat, remove the seeds.  I'm a heat freak, so I left mine whole.  They were HOT.
You can choose the peppers you want based on your tolerance,
Put all of these veggies on a roasting pan, sprinkle liberally with salt and roast at about 400 degrees until all the veggies are sweating well. You should be able to tell when the tomatoes are done. They will be drier on top and sweating.  A little black on the tops is not a bad thing, but also not necessary.
Okay, so pull it all out and let it cool for a couple hours.  You don't have to let it cool but it doesn't burn your fingers if you do.  Plan ahead to save those fingers from the heat!
chop chop chop.  Blenders are not your friend because they in introduce too much air in to your salsa.
Grab a handful of cilantro at the end, chop well and mix in to the salsa.  I don't know how to measure, so just take a bunch, cut off about 4 inches, and cut it up.\
Yummy.  Hope you like it.

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Re: Favorite recipies?
« Reply #227 on: June 28, 2011, 11:03:34 pm »
It is time to post the best salsa you will ever eat. Even though it can be spicy, this recipe can even turn ultra picky, non veggie eaters into addicts. My secretary came up with this, which was adapted and evolved from another recipe she was shown at a tailgate party once upon a time. Everyone at work begs her to make it all the time, and she makes 10 or more gallons every christmas to split up and hand out as presents.
The olives are the secret ingredient. It adds a 'meaty' aspect to the chili. Don't skip them!


EJís Salsa

2 28-oz cans Whole Tomatoes
1 18-oz can Tomato Paste
1- 5 3/4 oz can pitted & chopped Black Olives
1 TBSP Green Chiles
1 -  1 1/4-oz pkg Taco Seasoning Mix
1 TBSP Chili Powder
1 TBSP Cayenne Pepper Powder
1 TBSP Cumin
1 TSP Black Pepper
1-2 TBSP Minced Onions
5-6 slices jalapenos or 1 whole jalapeno
(You may add green onions and green pepper if desired)

Strain tomatoes reserving 1 cup of juice.  Place tomatoes in blender and chop to desired size.  Place chopped tomatoes in large saucepan over low heat.  Add taco seasoning and other spices (cumin, cayenne & chili) ADJUST AMOUNTS TO TASTE.
Simmer 20-30 minutes on low stirring occasionally.

Combine jalapeno, green chili, and 1 cup of reserved juice and puree in blender. Add to tomato mixture with chopped black olives and thicken to desired consistency with tomato paste.  Chill.

Wow.  I have no doubt that this tastes good, since it comes with rave reviews.  I just live in CA and salsa is a basic condiment, not too adulterated.  There are many salsas I look for, and many others I make.  If I'm looking for a red chile flavor, green chile flavor, or tomato based, they are all good and different.
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Beetroot & Caramelised Onion Tart
« Reply #228 on: July 03, 2011, 04:08:53 pm »
Beetroot & Caramelised Onion Tart

Ingredients
for the caramelised onions:

    knob of butter (about 50g)
    4 onions, peeled + finely sliced
    1 tsp sugar
    pinch of salt
    a good splash balsamic or sherry vinegar

    3 medium to large beetroot
    250g puff pastry (ready-made is fine), defrosted if frozen
    60g goatís cheese, crumbled
    salt + pepper
    leaves from 2 sprigs fresh thyme
    extra virgin olive oil for drizzling

Method
Put the unpeeled beetroot in a baking dish, add a little water, about 1cm depth, cover tightly with foil and bake for 1Ė2 hrs, depending on the size of beetroot, until tender (test by inserting a knife). Remove from the oven, leave to cool slightly, then peel the skins off.

Finely slice the beetroot. Meanwhile, melt the butter in a heavy-based pan and add the onions, sugar and a pinch of salt. On a very low heat cook the onions for approx 45 mins (it may take a little longer), stirring only very occasionally, until the onions have turned a caramel colour.

Add a good splash of balsamic or sherry vinegar, season with salt and pepper, stir and remove from the heat. Meanwhile, roll out the puff pastry on a floured work surface until quite thin. Transfer to a lightly greased baking tray and ---tallywhacker--- all over with a fork. Place the tray in the fridge for 30 mins (or freezer for 10 mins).

Preheat the oven to 180įC. Remove the tray from the fridge and bake in the oven for 5 mins. Remove, spread the onion mixture over the base of the pastry, top with sliced beetroot and crumble over the goatís cheese. Sprinkle over the thyme and season with black pepper.

Bake for another 10 mins, until the cheese has melted. Drizzle with a little good olive oil to serve.
« Last Edit: January 06, 2012, 05:09:56 pm by Silas (son of Silas) »
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Perfect Dal
« Reply #229 on: December 08, 2011, 07:37:13 pm »
Perfect Mung Dal (AKA Dhal, Daal etc)
Serves 4


400g mung dal (skinned yellow split mung beans)
6 cloves garlic, peeled and crushed
4cm piece of root ginger, peeled and cut into 4
1 tbsp turmeric
4 bird eye chillies, 2 de-seeded & finely chopped, 2 left whole
2 tbsp ghee or groundnut oil
2 shallots, finely sliced
1 tbsp cumin seeds
1 tsp mustard seeds
1 tsp crushed chilli
Fresh coriander, chopped to serve

1. Wash the dal until the water runs clear, then drain and put in a large pan and cover with 2 litres of cold water. Bring to the boil and skim off any scum that rises to the surface.

2. Add the garlic, ginger, turmeric and chopped chillies to the pan with a good pinch of salt, turn down the heat, cover, leaving the lid slightly ajar, and simmer very gently for about 1Ĺ hours, stirring occasionally, until the dal has broken down completely and become creamy.

3. Add boiling water or reduce the dal further to achieve your preferred consistency if necessary, and season to taste Ė I add about 1 tsp salt Ė then add the whole chillies and simmer for 15 minutes.

4. Meanwhile, heat the ghee or oil in a frying pan over a medium high heat and add the shallots. Stir until golden and beginning to crisp, then add the dried spices and cook for a couple of minutes until the mustard seeds are beginning to pop. Tip over the dal, stir in, and top with chopped coriander. Serve with plain rice or flatbreads.

Variation:
make with toor dal oily. takes longer to rinse, but tastes great.

Updated with a tweak on quantities after experimenting.
« Last Edit: January 06, 2012, 05:08:55 pm by Silas (son of Silas) »
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Re: Favorite recipies?
« Reply #230 on: December 18, 2011, 11:00:48 pm »
Recipe thread, Awesome!!!
I love to cook.  
Made this the other night, totally ripped from a cooking magazine but damn is it good, normally don't like cabbage.

Pork Chops with cabbage, apples,onion and BEER.
ingredients
4 1.5 inch thick porkchops
3 tbs veg oil
1 red onion (thinly sliced)
1 tbs dijon mustard
1/2 head of  cabbage (cored and thinly sliced)
2 tart apples, I used granny smiths (peeled cored, and sliced into 1/2 inch pieces)
1/2 cup low sodium chicken
1/2 tsp dried tyme
1 cup of beer (the best part! I used blue moon)

lightly season chops on both sides with salt and pepper.
heat the oil in a large skillet than add chops and brown on both sides
remove chops and set aside (they will not be fully cooked at this point, still pink in the middle)
in same pan cook the onions until softened, 5 minutes or so
stir in the dijon mustard and 1/2 tsp of pepper
add the cabbage and apples and season lightly with salt.
cook for a minute or two.
add the beer, tyme, and chicken broth and bring to a boil for about 5 minutes
return the chops to the pan burying them in the cabbage mixture
cover pan, reduce heat and simmer until pork is cooked through, about 15 minutes.

Enjoy!
« Last Edit: December 18, 2011, 11:05:39 pm by FALSE »

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Re: Favorite recipies?
« Reply #231 on: December 18, 2011, 11:20:32 pm »
1 more recipe (since maws is down and impeding my mala setup progress).
This one is really simple to make but tastes incredible

2 cheese alfredo with pancetta

Ingredients
1 cup butter
1 cup half and half
4-8oz diced pancetta
4oz parmesan cheese (i recommend a fresh shredded parm but even like kraft parmesan will work.)
4oz gorgonzola cheese
(optional) 4 oz shredded mozzarella cheese (technically would make it a 3 cheese alfredo : )
8oz alfredo noodles (cooked according to package directions)
1-2 tbs pepper
cook pancetta in a frying pan, drain fat, just like cooking bacon
in another pan, melt the butter then add half n half and bring to a boil, stir frequently
reduce heat to low and slowly add your cheeses while stirring.
once your cheeses are melted add pancetta and pepper and stir
mix your sauce with your noodles and serve.
The butter and half n half will seperate, dont mind that : )

I usually season the sauce with a teaspoon or so of oregano and/or basil or a few dashes of nutmeg
I also make this with chicken and brocolli instead of pancetta.
You could also use all types of cheeses in this



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Parsnip and Swede (Rutabaga) Soup
« Reply #232 on: December 22, 2011, 05:52:42 pm »
How can something so simple be so good?

Ingredients
1 swede (rutabaga), peeled and chopped into Ĺ inch cubes
3 carrots, chopped
2 parsnips, chopped
1 onion, peeled and chopped
1 litre vegetable stock

Method
Cook the vegetables...
Bring the stock to the boil in a large saucepan. Add the vegetables and simmer for 20 minutes until the swede chunks are soft. Add herbs and spices of your choice.

Blend the soup.
Remove the soup from the heat and let it cool slightly. Blend with a hand blender and return the soup to the stove. Reheat slowly to serving temperature.

Serve.
Best served with crusty bread, you can also top each bowl with grated cheddar cheese and some toasted nuts and seeds for a variation.
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A mug of comfort
« Reply #233 on: January 06, 2012, 05:08:25 pm »
Ingredients:
1 cup of whole milk
30g  of good white chocolate, chopped
1 green cardamom
1/2 tsp vanilla extract (optional)

Makes one mug of comfort...
Method:
Add the chocolate and vanilla extract to a heat proof container. Microwave/ warm milk together with the cardamom just till it is about to boil. Add 1/4 cup of this milk to the chocolate and stir till the chocolate melts. Add the remaining milk, and using a hand blender, or milk frother, mix nicely till desired foaminess is reached.

Sprinkle a little dark cocoa powder before serving
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Re: Favorite recipies?
« Reply #234 on: February 10, 2012, 12:23:18 pm »
I made an interesting concoction the other day...

-Pillsbury Pizza Crust x2
-2lb Chicken
-BBQ Sauce
-Kraft Pepper Jack Shredded Cheese
-Crushed Red Peppers
-Dry Slaw Mix

Bake the chicken, covered in BBQ sauce, on high in the crock pot for 7.5 hours. (It works best if you cut the chicken into small pieces or shred it once it's done).

Once this is done- roll out the dough onto a greased baking sheet, layer on the cheese, slaw, and the BBQ chicken and then fold the pizza dough to make a closed pouch (do the same thing for each of the two).

Sprinkle crushed red pepper on the top and bake in the oven until the dough is golden (it usually takes about 15 minutes or so) at 350 or 375 degrees (whichever your dough calls for).

Cut into pieces and serve with fresh fruit, salad, chips or whatever vegetable you'd like and enjoy! It so delicious and so good. I find that if I put the chicken in the crock pot before I go to work in the morning that the only time I have to spend is putting together the pockets.

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Re: Favorite recipies?
« Reply #235 on: April 30, 2012, 10:26:56 am »
Lets make a cup of Lemony Ginger Tea.

Firstly need fresh ginger is mashed and boiled in water with tea powder and peppercorns. Serve lemony ginger tea immediately.You can also use green tea instead.
 Add sugar instead of honey if you wish.
 Lemony Ginger Tea.


Ingredients:

Tea Powder 1 tsp
Ginger 1 inch Piece
Black Peppercorns 1 Ė 2
Lemon 1/2
Honey 1 Tbsp or to Taste

Method of preparation:

Crush the peppercorns and keep aside.
Peel, wash and mash the ginger.


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Re: Favorite recipies?
« Reply #236 on: May 02, 2012, 11:08:52 pm »
Pork Blaise  (I kind of concocted this last night. Eating it right now!)

- banana
- pork (I used tenderloin, but any oald poak'll doo))
- blueberry topping
- curry sauce
- red wine
- olive oil and salt
- crock pot/slow cooker

Slice banana along length (can be peeled or not), and place around inside perimeter of cooker. Place whole or cut pork in center, with a little hole in middle. Drip some blueberry topping in hole, followed by some curry sauce. Splash wine over meat.

Cook for eight hours or until desired.

Place meat on plates. Throw away/compost/whatever banana pieces. Add olive oil, salt, and more curry sauce to pot. Stir and ladle/pour over meat.

EAT IT.
« Last Edit: May 02, 2012, 11:17:15 pm by Gray_Area »
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Re: Favorite recipies?
« Reply #237 on: May 06, 2012, 03:09:49 am »
Pasquale's meat sauce


I've been making variations of this for years - but tonight I reached a personal best, apparently due to some slight changes. This recipe will make a heavy (on the) meat, rich dish. I recommend using ingredients from some place decent, like Whole foods, Sunflower Markets, Trader Joe's, etc.


- 1-1.5 pounds 85% lean ground beef (the leaner, the better it'll be; also, 93% needs no draining)
- garlic powder
- cayenne pepper (I use powder)
- 1 16oz jar of marinara sauce
- oregano (fresh will be even better)

additions for optional version:
- parsley (again, fresh will be even better)
- olive oil (I use a kalamata extra virgin for it's strong flavour)
- a very wet red wine
- salt


Set burner to medium. Place meat in pan, spreading it out. Dash on garlic and cayenne, and mix around while meat is heating up and cooking. When brown, but while still juicy, reduce burner to less than low, and remove pan to pour off juice (if there is much). Put pan back on burner, pour in 3/4 to whole of jar of marinara, dash in oregano, stir, cover, and let simmer ten minutes.

At this point, it's ready to eat.

However. You can also let it sit for a while and....age. Lastly, for the optional addition version: dash salt, parsley, olive oil (about 2 tablespoons), about 1/2 cup of wine, and stir. Again, you can either eat now or let sit for a spell. Dish out and eat as-is, throw on pasta, add in any italian dish calling for saucy meat, add potatoes, whatever.
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Re: Favorite recipies?
« Reply #238 on: May 14, 2012, 12:02:39 pm »
This isn't a recipe so much as a simple idea that tastes great.

Buffalo Chicken Enchiladas

Throw .5-1.0lbs chicken in a crock pot drenched in your favorite hot wing sauce.  Cook on low 2.5-3.5 hours until chicken is cooked enough that you can pull shreds off with a fork.  Use 2 forks to shred all the chicken and let it simmer another 15 minutes to soak in the sauce.

Cook some rice while the shredded chicken is simmering.  When it's cooked I like to mix it with a can of rotel or some fresh diced tomato and peppers.

In a large cake pan or casserole dish put a can of refried beans on one side and a layer of the rice covering the rest.  Throw some shredded cheese on the beans.

Wrap chicken and blue cheese crumbles in large tortillas and place them on the rice.  Drizzle a little more wing sauce over the enchiladas.  Throw the whole thing in the oven for 15 minutes.

So awesome.  I don't include specific amounts because I usually make more rice and chicken than I need.  I'll often make pan fried individual enchiladas later in the week until it's all used up.

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Re: Favorite recipies?
« Reply #239 on: April 03, 2013, 01:34:10 am »
Try peanut butter , bacon and banana. It killed Elvis but is oh so good :))

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Re: Favorite recipies?
« Reply #240 on: April 08, 2013, 08:19:01 pm »
Try peanut butter , bacon and banana. It killed Elvis but is oh so good :))

Dontcha rememba Electric Company??


So, here's a simple thing to rustle up in the slow cooker. Can be beef or pork. Here I have pork roast.

- pork roast

                 - marinade -
-- blueberry juice (pure, unsweetened)
-- garlic powder
-- chipotle pepper powder
-- oregano leaf
-- salt

(fresh ingredients will make it better, of course)

- sherry, wine, beer, etc

optional: vegies and potatoes, onions, etc.


Throw pork in cooker. Give it a healthy pour of the alc. Mix up marinade and pour on roast. Add vegies if using. Do it in the mornin, come home ta dinna. Or at least eight hours.
« Last Edit: April 08, 2013, 08:21:11 pm by Gray_Area »
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