| Author | Message | ||
     Crusty |
Is there anybody interested in sharing recipes on the forum? I love to eat, and when I'm not on the road, I enjoy cooking for myself. I also love riding someplace to get a good meal (Ride to Eat, Eat to Ride), but that's a horse of a different color. I came up with the idea because I'm sitting here enjoying my Roasted Chicken Dinner, and thought that I'd share the recipe with people if they want it. You might have a favorite meal that you might want to share with the rest of us, so what what do you think? Yes, No or go chase that rolling donut? | ||
| Alfau |
Pickled chilies Wash whole chilies and pierce them 4 or 5 times with a pin. Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve. The vinegar should not be allowed to boil. Pack chilies tightly in jars, pour hot vinegar mixture over chilies; seal. | ||
| Crusty |
My recipes are generally fairly easy. I'm a bachelor who cooks for just myself, but I do cook a few items that are noteworthy Here's what I fixed for dinner tonight. Roasted Chicken w/Potatoes and Peas First turn on the oven to 375º and let it heat. While it's heating, take 1 split chicken breast (with bones and skin) and place it in a good sized bowl. Then pour about 4 ounces of Canola oil on it. After it's completely coated with oil, place it in a baking pan (I prefer Pyrex, but any pan will do) Leave the bowl with the oil close by. Take four (4) medium sized Yukon Gold potatoes and quarter them. Then throw them in the bowl. mix them around until they're coated with oil all over, then put them in the pan with the chicken (not on top of it, but along side). Now, feel free to use more oil if there isn't enough to coat everything liberally. Extra oil will just drain down to the bottom of the pan. Now, sprinkle everything with salt, black pepper, oregano and garlic powder. Don't be cheap with the seasonings. By now, the oven should be warmed up, so put the pan with the chicken and spuds in it and leave things alone for 30 minutes. At the 30 minute mark, turn the oven up to 450º. Now, open a can of LeSueur very young small sweet peas and drain off the liquid. After 10 minutes at 450, take the pan out of the oven and remove the chicken and potatoes. dump the can of peas into the oil and drippings from the chicken. Shake the pan a little to spread the peas out, then put it in the oven for 10 more minutes, then shut off the stove and put the peas into their own serving bowl. You'll find it really all tastes different, but quite tasty. | ||
| 86129squids |
Sounds pretty good, Chef Crusty! We did burgers last nite, might do chicken tonite. A good buddy of ours, I call him a "redneck chef", told us the Shake and Bake brand "buffalo" seasoning is killer good on chicken... might head to the store for some of dat! Not a recipe, but- I discovered this spice company's products one day when I stopped at Tellico Grains Bakery in Tellico Plains, TN (DO NOT MISS THIS PLACE FOR LUNCH, CLOSED SUNDAYS!)- I've tried many of their spice blends, all tasty... http://www.alchemyspicecompany.com/ Chicken recipe... here's a favorite of ours, same redneck chef buddy turned us onto it... takes some time but is pretty dang easy. You will need saffron (pricey but lasts a long time), preserved lemon (easy to do a batch, takes a couple of weeks though, do some limes too)- the end result is fantastic! With a good batch of rice or risotto, maybe couscous, DONE. 2 tablespoons olive oil 6 medium chicken thighs 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground ginger (fresh grated is best) 1 onion, julienned 3 cloves garlic, slivered 2 cinnamon sticks 1 bay leaf 1/4 teaspoon powdered saffron threads 1 1/2 cups chicken stock, low sodium canned chicken broth or water 1 cup pitted mild green olives, such as cerignola, rinsed if salty Peel of 1 or 2 preserved lemons, to taste 2 tablespoons chopped parsley leaves 2 tablespoons chopped cilantro leaves Lemon juice, to taste, optional Directions In the bottom of a tagine (or, in a heavy Dutch oven), heat the olive oil until hot. Season the chicken thighs on both sides with the salt and pepper, and ground ginger and sear until golden brown on the skin side, 4 to 6 minutes. Turn the chicken thighs to the other side, add the onion and garlic, and continue to cook until the vegetables are wilted, about 4 minutes longer. Add enough broth or water to come halfway up the sides of the chicken pieces. Add the cinnamon sticks, bay leaf and saffron and stir so that the spices are combined with the cooking liquid. Bring to a boil, cover, and reduce heat so that the sauce simmers, and cook the chicken, turning frequently, until tender, about 1 hour. Add the olives, and lemon peel and continue cooking, uncovered, until very tender and falling from the bone, about 30 minutes longer. Using a slotted spoon, transfer the chicken pieces to a serving platter and cover to keep warm. Increase the heat under the tagine and cook until the sauce is reduced to a thick consistency, about 10 minutes longer. Add, parsley, cilantro and lemon juice to taste, if desired. Discard the cinnamon sticks. Spoon the sauce over the chicken and serve immediately. Recipe courtesy of Emeril Lagasse, 2007 On the subject of preserved lemons and limes... if you get in the habit of doing them and using them, you'll love it! They're great on lots of stuff. | ||
| Thumper74 |
Alfau, that sounds similar to how my aunt and uncle in their 80s make them. I might be crazy, by they do it with all spicy peppers and they seem to get hotter the longer they are exposed to the air... | ||
| Wolfridgerider |
Peanut Butter Cookies Super easy... I make them, so how hard could it be! 1 small jar-o-peanut butter (the 16 OZ one) 2 Cups of sugar 2 eggs preheat oven to 350 bake 10 - 12 minutes (if you make big ones, a little longer. Keep a eye on them) I beat the eggs first. Mix in sugar (mix well) Stir in the peanut butter. Put about a 1 to 1 1/4" round ball of dough on a cookie sheet. smash them with a fork bake them (less time for soft, more time for crunchy) Let them cool for 5 - 10 minutes EAT! I have been known to mix in chocolate chips or use crunchy peanut butter They are good with milk... ice cream... coffee... water... or just by themselves | ||
| Zane |
World's best Salmon. 1/4 cup extra virgin olive oil 1/4 dry white wine. I use Chardonnay. 1 - 2 tablespoons of chopped garlic 1/2 tablespoon of fresh ground black pepper juice from a lime. Whisk all the ingredients together and marinade the salmon in a flat Pyrex baking pan for about an hour. Grill over a hot grill and use the marinade as a baste while grilling. Serve with arrogance | ||
| Elsinore74 |
Green Chile Hash Brown Casserole 32oz bag of frozen hash browns (diced style works best) (3) 4oz cans of whole green chiles (or fresh roasted if you can get them). Use diced green chiles if that's what you have on hand, or you want to save a minute or two. (1) 10.5oz can of condensed cream of chicken soup (cream of celery works, too) 8oz (~2 cups) grated sharp cheddar cheese 1 cup of sour cream Preheat oven to 400 degrees F. Dice the green chiles, remove seeds if desired (They're super mild, so it's not necessary). Combine ingredients in large bowl, mix well. Transfer to a lightly greased 13"x9"x2" baking dish. Cover with foil. Bake covered for 30 minutes; uncover and bake for 45 minutes or until golden brown. Possible variations: Add diced ham, cooked sausage or bacon. Use frozen Potatoes O'Brien (diced hash browns w/diced bell peppers and onions). Watch the size of the bag of frozen hash browns; some brands are downsizing to 28oz or so. I've never tried fresh diced spuds, but they'll probably work with some time/temperature experimentation. Original recipe courtesy of Hatch Chile Co, Deming, NM (The best Green Chiles on Earth) (Message edited by Elsinore74 on March 10, 2016) | ||
| Zhen13 |
Sweet sticky buns 1 pack of kings Hawaian sweet buns Jelly of your choice ( I use raspberry in the squeeze bottle to make it ez) 1 can of sweetened condensed milk Take the buns as many as desired cut a cross into the bun roughly half way thru. Squeeze or use a knife jelly into the knife cross cuts. Preheat the oven to 350 Drizzle or spread a healthy coat of sweetened condensed milk on top of buns. Put in oven and warm for 5min Enjoy quick easy dessert | ||
| Damnut |
Toast Grab 2 slices of your favorite sliced bread. (I prefer Wonder bread, white or wheat) Set toaster timer to your preferred darkness of said toast. (This may take multiple toastings of toast to achieve your optimal toasting darkness) Place into toaster and push lever in a downward motion with your pointer finger. Wait When toast pops up carefully remove toast from toaster and place on plate or napkin. Using a butter knife, (the one that doesn't cut anything) lather your favorite topping. ie butter, jam, peanut butter, chocolate spread, Fluff, relish, mustard, catsup or whatever. | ||
| Wolfridgerider |
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| Figorvonbuellingham |
Single guy here too. I mad a pot of pinto beans Monday and have been eating them all week. I'll throw anything in them. Tonight I sauteed chicken livers in onions withsea Sal and threw them in my bowl of beans. It looked like vomit but tasted good. One of my favorites is bacon wrapped chilli poppers. Just get some large jalapeños, cut in half, seed and de- rib them if you don't want them too hot, fill with cream cheese, wrap them with bacon, throw them in a preheated 350* oven until the bacon is done to your liking and wash down with your favorite tasty beverage. Yummmm... | ||
| Crusty |
My brother fixed these for a party he was throwing last summer when I was there. They're incredibly delicious and addictive. Nobody touched any of the other appetizers until these were gone. Sweet Bacon Tater Tots yield: 8 prep time: 15 MINUTES cook time: 20 MINUTES total time: 35 MINUTES INGREDIENTS: 50 - 55 tater tots (thawed to room temperature) 1-16-ounce package Bacon (strips cut in 4 pieces) 2/3 cup Brown Sugar 2 tablespoons Chili Powder DIRECTIONS: Preheat oven to 375 degrees. Line a cookie sheet with foil and place a cooling rack on top of the pan. This will allow the bacon to crisp on all sides. Cut each bacon strip into 4 pieces. Cut the bacon in half and then cut each half in half again. Wrap each thawed tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cookie rack. Bake about 10 to 15 minutes at 375, then increase the oven to 400 and let them cook another 5 minutes. Check to see if they are crisping up. You may need to leave them in 5 minutes longer. Check frequently at this point so they don't burn. Serve warm. | ||
| Airbozo |
Hehe, I have a cookbook, I can post. Almost 200 pages of family recipes and some I've developed myself. My Soufflé recipe is really easy and very versatile (sweet or savory). The SO's great grandmothers Cannoli recipe is a little more complicated, but nothing hard. Just need the right ricotta (dry), which I also make from scratch (whole milk and vinegar with a touch of lemon juice. Recipes can be found online and it is best made the night before so it can drain in cheesecloth overnight to get dry). Let me see if I can PDF the whole thing, or I'll go through and hand pick some favorites. One easy one I know by heart: Sauteed Brussels Sprouts: Brussels Sprouts, cleaned and halved. Fresh Horseradish root, grated. Unsalted Butter (you can leave this out if you want) Olive Oil (I prefer garlic infused EVOO) Stock Salt and Pepper Marinade sprouts in EVOO for an hour or so (or while you get everything else together), tossing frequently. Heat large saute pan over medium high heat and add 2 tablespoons of butter and 2 tablespoons of EVOO. Just before butter starts browning, toss in marinated sprouts. I try to make sure the flat halves are face down. Saute over medium high heat until sprouts start turning dark brown (careful not to burn them). Turn over and brown the other side. Add grated horseradish root (mostly to taste. IT takes some trial and error to get the right amount, but I use 2-3 Tbs of finely grated and 3-4 of rough grated). Stir or toss to mix well, but don't let the horseradish burn or it will not be good. Add about 1/2 to one cup of stock (or water), turn the heat down to medium and cover the pan to steam). Keep covered until the sprouts are slightly al dente then remove the cover, add salt and pepper to taste. Continue cooking until most of the liquid is gone (the hardest part is getting the liquid right). Serve hot! If you don't have horseradish root, creamed horseradish will work, but don't add it until most of the liquid is cooked off. It will burn easy. Add small diced carrots for a different flavor. Easy baked chicken: Put frozen chicken parts in dutch oven or oven proof pot with lid, Cover with a jar of salsa. Bake at 350 for 45 minutes to an hour (depending on how much chicken you use). Eat. | ||
| Daddyblaize |
Ok...Guinness Extra Stout lovers....Whose lovers hate Guinness Extra Stout lol... Jamaican Stout Punch 1 Guinness Extra Stout 1 egg 1 can condensed milk 5 ice-cubes 1 tspn cinnamon 1 tspn nutmeg 1 tbspn 100% pure vanilla extract 2 tbspn brown sugar Blend ingredients until smooth and blender hums instead of rattles. Enjoy with the misses. Mine's hooked | ||
| Strokizator |
My grandmother used to make the best strawberry and raspberry preserves. Years later I decided to try it myself so called her up for the recipe. She said to go to the store and buy a package of pectin. "Yeah, then what?" "The recipe is inside the box." So much for "home made". Nowadays, I use the America's Test Kitchen cook book. Lots of good stuff in there. | ||
| 86129squids |
 Do the magic chocolate upside-down flan cake, easy and awesome. I almost ruined it because the oven temp/time gauge is combined on the same buttons, and ran the batch at 410 for the first 20 minutes instead of 325... shorted the finish and it didn't suck. Gonna do it again, my go-to fancy dessert. | ||
| 86129squids |
Well, not exactly easy, but get the prep done and it gets easier and fun. And DANG tasty. | ||
| Cityxslicker |
I have spent the last two years out of the normal world blogging on motorcycles, traveling, romance and food - both found and created. I love Russian food, but most requested through my kitchen is Mexican, Cajun, Creole, Tex-Mex and Suthern Soul Here is an snip of my recipe for Ham Hocks and Collard Greens: Get your ham hocks ready. Collard greens are never served without the pork – NEVER. You will also need a good bacon – I prefer a heavy peppered thick cut version. Put the bacon in a cast iron skillet and make them sizzle. Your ham hocks are going to go into the pan, but just for a quick brazing to sear in the top and bottom of the shank slice. But before you do that.... G-ma's secret. You have to mix two tablespoons of brown sugar, 1 shot of whiskey (it was always the home brew at their house – get a good whiskey!) and a jigger of warm water, whisk all that together; slide it into the pan with the bacon. It will make the most delicious carmalization to your meat – NOW is when you braze your hocks in the thick bubbling sweet goodness. Full recipe and pics at http://bit.ly/1U0lPxB (Message edited by cityxslicker on March 14, 2016) |
