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Author Topic: Favorite recipies?  (Read 90405 times)

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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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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.

Hockeyboy

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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 .....

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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.

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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!

DrewKaree

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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.

Alton Brown is to food as Saint is to arcade controls.

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

I got the inspiration for this from a recipe I saw in a magazine, but I didn’t get the recipe at the time so I had to recreate it from the ‘picture’ 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 ‘ridges’)
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
‘1/3 of a half-pint’ (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.
Don’t 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)
½ Tsp. liquid Smoke
1 Tbs. A-1 Steak sauce
1 Tsp. Crab Boil
1 Tsp. sugar
1 Tbs. Montreal Steak Seasoning
½ tsp Chili Powder
5 shots La. Hot Sauce

Warm above for 5 min. in microwave – 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

Sauté 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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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. 


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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 Bisquick® 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 425°F. 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