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Title: What's your favorite recipe? Post by kimmiedawn81 on Jul 9th, 2006, 7:02pm Please name the dish and the recipe. Thanks! Trying to expand my cooking skills beyond marinated chicken and rice. Thanks! |
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Title: Re: What's your favorite recipe? Post by marlinsfan on Jul 9th, 2006, 7:19pm Kimmie, I don't cook anymore (my wife is a chef!), but I tell you, she makes these hazelnut and chocolate cookies that I could kill for! She won't ever tell me any of her recipes, cause she knows I'll give them out, but look this one up somewhere. http://www.foodtv.com has a bunch of good recipes, she goes in there a lot. If you make them, send me a couple and I'll tell ya if you're on the right track ;) |
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Title: Re: What's your favorite recipe? Post by kimmiedawn81 on Jul 9th, 2006, 7:23pm on 07/09/06 at 19:19:31, marlinsfan wrote:
Hmmmm......I'll think about sending you some. |
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Title: Re: What's your favorite recipe? Post by Barry_T_Coles on Jul 9th, 2006, 8:28pm Try this Kimmie Its a Ukranian dish my mother inlaw showed me how to do. Pretty simple & tasty. Golubtsi or in Australia little pidgeons Delicious stuffed cabbage rolls. • 500g minced beef • meat stock • 3/4 cup rice • 2 lrg onions - chopped • 1 lrg cabbage • 2 tbsp tomato paste • 2 tbsp butter • 3 or 4 cloves of garlic - crushed • salt • black pepper • parsley – chopped Make the stuffing by mixing the mince, raw rice, tomato paste, onions, garlic and parsley. Season with salt and pepper. Sauté cabbage leaves until tender. Wrap the stuffing in the cabbage leaves. Stew in the meat stock. Garnish with chopped herbs. |
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Title: Re: What's your favorite recipe? Post by LeLimey on Jul 10th, 2006, 4:22am Here is my recipe for Stifado which is a greek dish. Its lovely, I've never had to wash up after this as plates are licked clean ;;D 3 1/2 lbs Well trimmed Beef 2lb small pickling onions or shallots, either work olive oil whole bottle of CHEAP red wine 8oz tomato puree Rosemary 1 bay leaf 2 cloves garlic Sugar Trim the beef well and cut into about 1" cubes or bigger, not too small as it does shrink a bit when cooking. Prepare the onions but leave whole. Add some olive oil to a pan and crush the garlic into it then brown the meat, a little at a time removing it with a slatted spoon and transferring to a casserole or (in my case!) a slow cooker. Once all the meat is browned do the same for the onions, do it on a high heat so as to try and brown them a bit. Add the wine and season generously with black pepper. Don't salt as it will toughen the meat. Leave to cook merrily for an hour over a low heat then add the tomato puree. I usually leave it for another half an hour before adding any sugar. This works best with cheap wine as it makes the meat absolutely melt but it can be quite tart so you do need to add sugar to taste. I usually leave it another half an hour and then just let it simmer until ready to eat. The tomato puree should thicken it enough but if not remove some of the liquid and thicken with arrowroot in the same way you would with flour. The advantage of arrowroot is it doesn't cloud the liquid so sauces remain "clear". I like to serve this with broccoli and crispy roast potatoes or crusty pain de compagne to soak up the sauce. You can marinade the meat for half an hour or so before cooking, it doesn't make much difference as it cooks so slowly anyway. Its dead easy, you can't destroy it and its very forgiving as it will wait indefinitely to eat so it's ideal dinner party food. I usually garnish it with some freshly chopped coriander just before serving and I'll serve the spuds garnished with sea salt and chopped parsley. If you want any more recipes im me with your email addy and I'll send you some more favourites! |
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Title: Re: What's your favorite recipe? Post by zwibbs/Scott on Jul 10th, 2006, 6:02am Chicken Magnifique----------------------------2.5 Lbs. of Boneless Chicken Breast----Brown the Chicken ( Approximately 5 minutes per side) In a skillet. Remove the Chicken and put to the side.....Clean and slice 3/4 Lb. of White Mushrooms----1 Garlic Clove---(crushed)----1 Can of Campbel's Cream of Chicken Soup-----1 Cup of Light Cream.....................Brown the mushrooms in 1 tablespoon of butter, or olive oil---( 300 degrees)------After 7 minutes of cooking the mushrooms add the garlic clove. After another 5 minutes add the can of soup---fill the soup can 1/2 full with white wine and also pour into the skillet----5 minutes reduce the heat to simmer and add the cup of light cream...........3 minutes later return the chicken breasts to the combined elements in the skillet----keep at simmer, cover and cook twenty minutes at simmer. .....Great Dish ----serve over white rice, or toast points. |
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Title: Re: What's your favorite recipe? Post by zwibbs/Scott on Jul 10th, 2006, 6:10am I know that you mentioned that you wanted to cook something other than marinated chicken, but I want to push a particular marinade. Maybe you're aware of it already....It is called " Soy Vey " The bottle tells you the story where a Jewish Boy married a Chinese Girl and they created the product. They have several different types but it is super great ! I believe they even have a web page. |
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Title: Re: What's your favorite recipe? Post by BarbaraD on Jul 10th, 2006, 6:33am Beef Burgandy Stew Brown about 1 pound of beef stew meat in large pot. Salt and pepper to taste (I use garlic salt) After beef is brown, add onions and saute' (that means brown them with the beef on low temp ;) ). Now instead of using water = use burgandy (cheap kind). Use enough wine to fill the pot up about half way. Simmer for a couple of hours. Then add your other stew ingredients (potatoes, carrots - whatever you like). It's definitely different and tastes good too. Hugs BD |
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Title: Re: What's your favorite recipe? Post by Dixiedelight on Jul 10th, 2006, 7:33am Srimp and Crab ! 2 lbs of unpelled srimp 3 lbs crab legs 12 potatoes cut in half 12 ears of corn frozen on the cob 2 packs of little sausages 1 bag of crab boil Get a BIG pot put in the corn and potatoes and sausages with the bag of crab boil, in water cook until potatoes are not soft but a little hard. Then add the crab leggs and srimp when the srimp turns pick its ready. Drain and eat I take Thousand Island dressing (you can use homemade or store bought) Put that in a dish and use that to dip the potatos in. Srimp cotail sause for the srimp and some garlit butter for the crab. Put newspaper on the table and pour eveything in the middle and start eatting, or you can like me use a hugh bowl and place it all in the center of the table and give everyone a big plate and small bowls with the different sauses in it. You can cook this in smaller portions but I always had a big family, so it took a lot ! |
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Title: Re: What's your favorite recipe? Post by Melissa on Jul 10th, 2006, 7:52am Grilled Salmon (I make 5 filets, triple the marinade and then use the broiler) 2 salmon steaks, about 1/3 lb. each 2 tbsp. olive oil 1 tbsp. lemon juice 1/4 tsp. garlic salt 1/8 tsp. dill weed Salt & pepper Marinate the salmon steaks in the other ingredients for half an hour, turning once or twice. Place on grill (or under broiler) and cook for about 4 minutes on each side, basting with marinade. Serves 2. *You can use tuna, marlin, swordfish, shark or amberjack, too. Also you can double the amount of marinade and add zucchini. Cook zucchini on the grill with the fish; baste with marinade. |
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Title: Re: What's your favorite recipe? Post by LeLimey on Jul 10th, 2006, 7:58am Melly you have to post your Jambalaya recipe for Kimmie, that one is lovely! Donna we need your enchiladas (and Pagan cake ;) ) Gator... some cajun cooking sil vous plait! Redd where are you?!! Oh and TomK you aren't off the hook either.. come on you lot, we need inspiring! |
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Title: Re: What's your favorite recipe? Post by maffumatt on Jul 10th, 2006, 12:20pm Boiled crawdads 4 boxes salt (table spoon) oops 1 garlic 6 pouches crab boil its a seasoning 24 small potatoes 9 lemons 1 smoked sausage 8 oz cayenne pepper its not a cup 1 corn 5 lb small white onions 50 lb live crawdads 1. Bring seasonings to boil for 10 minutes. 2. Add potatoes, corn, and smoked sausage. 3. Boil for another 10 minutes. 4. Add crawfish. 5. Bring back to boil. 6. Cut fire off immediately. 7. Let soak for 20 to 30 minutes. 8. Drain. 9. Peel and eat. Before placing crawdads in water (there I fixed it) 10. While water is coming to a boil, cull and clean crawdads. 11. Rinse well with garden hose and remove any dead ones. 12. Always wear gloves when you fool with crawdads, but remember, they can still pinch you through gloves. |
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Title: Re: What's your favorite recipe? Post by jimmers on Jul 10th, 2006, 12:55pm 12 pack of High-Life and a frozen pizza ;;D Jimmers |
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Title: Re: What's your favorite recipe? Post by Tom K on Jul 10th, 2006, 2:16pm I have too many to list. You are going to have to ask for a particular one and soon, cuz I leave for NC tomorrow at 6AM. I will be back in time for Convention, probably getting into Mil around 9 or 10AM Friday. Let me dig around and see what I can come up with while I'm packing... |
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Title: Re: What's your favorite recipe? Post by imnotbub on Jul 10th, 2006, 2:40pm Rolled Chicken Breast Pound some boneless chicken breasts until they are fairly thin Sprinkle lightly, LIGHTLY, with Adobo seasoning. (mostly garlic with some pepper and assorted other goodies) Find it in the ethnic section of the market egg dip and coat with bread crumb roll the chicken and place on a sheet sprayed with Pam, opening side down. Bake @ 350 for 1 hour Spoon on Beuchamel sauce and serve. Beuchamel sauce (my version) Make a rue (flour and butter) Place milk in a sauce pan. 1/2 cup should be enough. Experiment, the more chicken you make, the more sauce you need. Bring to a simmer with 1/2 an onion sitting in it. Leave the onion in one piece, as you will be removing it. Simmer for five minutes on real low, adding a small pinch of ground cloves. Remove onion, stir in rue, stirring until it starts to thicken. The sauce will have a tendancy to congeal, so as soon as it's done, spoon it on the chicken. It's fast, relatively easy, and I can even get my finicky son to not only eat eat, but ask for it. Steve |
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Title: Re: What's your favorite recipe? Post by Margi on Jul 10th, 2006, 2:47pm I'm sorry - I have to ask questions about this one... :o Seriously. Oh. My. GOD! on 07/10/06 at 12:20:01, maffumatt wrote:
Again. Oh. My. God. I hope I never get that hungry!! Edited to add: OK, I've thought about this. This must be geographical... Here in cattle country, I guess we do eat prairie oysters. Well, like, not ALL the time or anything, but I have had them. Taste like chicken. :-X |
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Title: Re: What's your favorite recipe? Post by zwibbs/Scott on Jul 10th, 2006, 3:09pm Summer Recipe--------------Go to a store and buy a lobster.........go home boil a pot of water---throw the little bastard in there. Wait 10 minutes----melt some butter and it's heaven. |
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Title: Re: What's your favorite recipe? Post by Mrs Deej on Jul 10th, 2006, 3:10pm This is a great summer chocolate fixer. My Mom absolutely loves these!!! Frozen Chocolate Mousse Squares 12 OREO Chocolate Sandwich Cookies, crushed 1/4 cup (1/2 stick) butter or margarine, melted 2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread 1 can (14 oz.) sweetened condensed milk 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted 1 cup thawed COOL WHIP Whipped Topping Mix crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust. Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover. Freeze at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer. ...and for a nice refreshing drink...this is the bartender in me ;;D Sangria Punch (non-alcoholic) 3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix 1 qt. (4 cups) cold cranberry juice cocktail (Ocean Spray) 1 cup cold orange juice 1 Tbsp. fresh sqeezed lime juice 3 cups cold club soda 2 medium oranges, sliced 2 medium limes, sliced Empty drink mix into large pitcher. Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved. Refrigerate until ready to serve. Stir in club soda and fruit. Serve over ice. You can also add Malibu Coconut Rum to this and make it an "adult" cocktail!!! ...Enjoy...I'm full of recipes. |
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Title: Re: What's your favorite recipe? Post by ShadowLord on Jul 10th, 2006, 3:14pm Margi... You Canadians don't know what ya missin'... There ain't nothin' like a good crawdad fest... And I'd figure that recipe is for a fair bunch of ppl... Did ya notice the 50 pounds of crawdads? Of course, he failed to mention how much if any water, so I can see a fair few ppl tryin' to boil the dry seasonings and smokin' themselves out of the kitchen/house/neighborhood. PFDAN........................................................... ShadowLord P.S. Crab boil is a seasoning mix to boil crab and other shellfish in. Smells sorta like pickling spices. It's a good deal better than using vinegar like some will do... SL |
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Title: Re: What's your favorite recipe? Post by Margi on Jul 10th, 2006, 3:35pm on 07/10/06 at 15:14:59, ShadowLord wrote:
Well, yes, yes, I did notice that. However, never having actually seen a crawdad, I had no idea how many would need to be present to weigh 50 pounds. It could mean 50 of them, or it could mean 10, or it could only mean 2. Regardless I figured you'd still need a pretty big pot and I automatically assumed one should just fill it with water, however much it takes. Still haven't had my 'are they still alive when you eat them' question answered yet though. It's really worrying me. Think I'll stick with prairie oysters anyway - at least I know that they are, indeed, "dead" when you eat them. Plus, quantity is always easy. Only 2 prairie oysters per donor though (sometimes only one, but never three - we'd be calling the Guiness people if we found three, trust me!) |
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Title: Re: What's your favorite recipe? Post by Jonny on Jul 10th, 2006, 3:47pm on 07/10/06 at 12:55:10, jimmers wrote:
Yep! ;;D |
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Title: Re: What's your favorite recipe? Post by ExplodingEyeBall on Jul 10th, 2006, 3:50pm Get one big glass. An Irish shot glass will do. ;;D Now, mix equal parts Guinness and Harp in glass. Voila!!! Black and Tan. Enjoy. |
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Title: Re: What's your favorite recipe? Post by Charlotte on Jul 10th, 2006, 3:53pm pizza 1 cup water(apprx 100 degrees) 2 1/2 cup flour (can be combo of white, wheat) 1 package yeast, or equivalent measure of bulk yeast apprx 1 tsp sugar mix yeast & sugar into water stir, let it bubble for a few minutes stir in flour pour a little olive oil on dough, and knead right in the bowl let it rise, punch it down, knead it, shape it into circle or rectangle on oiled pizza pan or oiled cookie sheet preheat oven to 450 degrees while dough is rising --- for sauce, I use marina or spaghetti sauce, any favorite brand, but I use chunky consistency. spoon or pour it onto the shaped dough, not too much but enough to cover thinly. sprinkle packaged or freshly shredded cheeses, any combination of mozzarelli, cheddar, muenster, etc. I like a lot, but some people like sparingly topped. add any other ingredient you like on top. sliced meats, olives, onions, green peppers, jalepenas, mushrooms, tomatoes, whatever you like. or you can make pizza bread with just olive oil and spices on top. Put in the preheated oven 13 to 18 minutes, at 450. length of time depends on your oven and how thick the toppings are. This is the only thing I can bake. Charlotte |
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Title: Re: What's your favorite recipe? Post by ShadowLord on Jul 10th, 2006, 5:33pm on 07/10/06 at 15:35:28, Margi wrote:
50 pounds of crawdads I would imagine prolly about 200 to 500 crawdads... Maybe more... Can't remember how many ya get in a pound. Been ages since I've bought them. They are good eatin' though, but I don't think I'd be eatin' 'em alive... Prolly get pinched while tryin' to suck the head. PFDAN................................................................. ShadowLord |
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Title: Re: What's your favorite recipe? Post by Margi on Jul 10th, 2006, 5:46pm ok, thanks for 'splainin' it to me. Still sounds a bit creepy to me but..to each his own, right? oh and uh, Kenn, the spelling police told me to give you the following message: it's "probably", damnit. LOL ;) |
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Title: Re: What's your favorite recipe? Post by Jonny on Jul 10th, 2006, 5:53pm on 07/10/06 at 17:33:00, ShadowLord wrote:
When Chewy pinches you hes just playing ;;D |
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Title: Re: What's your favorite recipe? Post by ShadowLord on Jul 10th, 2006, 5:55pm on 07/10/06 at 17:46:44, Margi wrote:
LOL Prolly a good thing I wasn't tryin' to spell probably then... :P PFDAN............................................................. ShadowLord |
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Title: Re: What's your favorite recipe? Post by maffumatt on Jul 10th, 2006, 5:55pm 50 lbs don't go far unless your a headsucker lol, think of them as mini lobsters. I'd rather eat mini lobsters than testicals. |
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Title: Re: What's your favorite recipe? Post by JenniferD on Jul 10th, 2006, 6:26pm ohmygawd, these are some of the most scrumptious sounding recipes I have ever seen! One of my families' favorites: Spinach pinwheels 2 lb flank steak 8 strips crispy cook bacon grated parmesan a big ol' handful of fresh spinach, chopped garlic salt pepper worchestershire sauce steak sauce score the meat diagonally on both sides and pound with a meat mallot till its about 1/4-1/2" thick and rectangular. sprinkle with garlic salt, pepper and whatever other favorite seasonings you use (I use McCormick Southwest marinade dry). Crumble the bacon and sprinkle on the meat. Spread the chopped spinach evenly over the meat/bacon and then a good healthy shaking of parmesan cheese over all of it. Roll up tightly jelly roll style starting on the long end and secure every inch with a toothpick. Slice between the toothpicks to make pinwheels each 1" thick. Brush each side with a mixture of worchestershire sauce, steak sauce and a little oil. Grill over medium heat for approx 5-6 mins each side for medium doneness. Makes about 9-12 pinwheels. How bout a CH cookbook? We could make a fortune as a fundraiser for OUCH! |
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Title: Re: What's your favorite recipe? Post by stevegeebe on Jul 10th, 2006, 10:39pm Duck and andouille gumbo. Speckled butter beans and roast and brown gravey with rice and collard greens. Cajun meatloaf, garlic mashed potatos and peas. Soft-shell crab poboy. Blackened tuna and grilled yellow squash. Shrimp and merliton casserole Pecan smoked turkey and drity rice Shrimp Dianne and pasta. Red beans and rice. Trout almondine. Grilled Red fish with anything. Boiled crawfish/boiled crabs. Oysters mosca. Black-eye peas with cabbage and cornbread. Just a few.... PM me if you got an auvee to cook it. Steve G |
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Title: Re: What's your favorite recipe? Post by cootie on Jul 10th, 2006, 11:23pm I've gotten some of the BEST recipies from you guys........we have big crawdads in our creek (well after this last torrential downpour they are probly all in the river rite now downstream).......couldn't imagine eatin them tho......blech !!! Anyone like 'turtle soup' ? A friend had some big ass turtle butcher'd and gave us a big tub of it sumone made for her that butcher'd it I have frozen. It gags me to even look at the tub.....but then I am not too very carnvorous anyhow Pam Suppose we will take it to onea the campouts this summer.......not sure I even wanna smell it warmin up tho. :P |
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Title: Re: What's your favorite recipe? Post by Charlie on Jul 11th, 2006, 10:20am Ya axed fir it agin: Meatloaf of course: http://www.netsync.net/users/charlies/gifs/knife fork.gif Chisel out enough room in the microwave for your thawed beefalo; the stuff in back, not the package from 1998, leave in plastic tray. Mix with Hamburger Helper, onion sticks, and Ketchup enhanced green tomato paste. Toss in some fake salt and Bacon Bits if you wanna go nuts. Pound on the microwave key pad to set the timer and run for cover. Head for the couch, pop in one of your Celebrity Poker videos and relax. When the smoke alarm goes off, it's done. After you've satisfied your neighbors and the fire trucks have gone, take out the meatloaf. I usually find that it's a bit easier to separate the melted plastic from the meatloaf if you run it under cold water. Poke around in the cupboard for an unprententious wine cooler, grab your Ron Popiel's electric knife, and off you go. http://www.netsync.net/users/charlies/gifs/STRETCHER.gif Serves one...only once, so far. Charlie http://www.netsync.net/users/charlies/gifs/chew.gif |
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Title: Re: What's your favorite recipe? Post by georgej on Jul 11th, 2006, 10:48am I do almost all the cooking at our house. EJ can't boil water without burning it. Here's my daughter's favorite, anyway.... Fish Chowder 1/2 pound salt pork, cut into small cubes 1 onion, chopped 4 cups water 2 cups heavy cream 2 Tbsp. butter 2 pounds firm white fish filets 8 medium potatoes, peeled and cubed 1 cup boiling water pinch of saffron 1/4 cup chopped fresh parsley Salt and pepper to taste Saute the cubed salt pork until rich, golden brown. Add onions and brown. Add 4 cups water, heat to boiling. Add potatoes, heat to boiling and reduce heat to simmer for ten minutes. Add fish, simmer for around ten minutes until fish begins to flake apart. In a cup, add the pinch of saffron to boiling water and allow it to steep for five minutes (do this while the fish is cooking). Add the hot water and saffron mix to the chowder. When fish is done, add the heavy cream and heat through, but do not boil. Add butter and chopped fresh parsley. Serve with fresh, crusty bread. Serves five or six--or three, if one is a starving teenager. We usually go to the Oregon Coast in the spring, and I make this at least once while we're there. My daughter and I go charter-fishing for ling cod. There's nothing better for this recipe than fresh-off-the-boat ling cod. Best, George |
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Title: Re: What's your favorite recipe? Post by Melissa on Jul 11th, 2006, 3:53pm Here's a couple more of my absolute favorites... Mock Danish 4 oz cream cheese (soften in microwave) 2 eggs 2 tblspn Splenda (or other sugar substitute) 2 tsp lemon juice 1 tsp vanilla Mix softened cream cheese and egg in breakfast bowl. Add remaining ingredients. Microwave on high for 2 minutes. Zucchini Hashbrowns 1-1/2 pounds zucchini 1/2 tsp salt 2 eggs 6 T. Grated Parmesan cheese 1 clove garlic, minced or pressed 1/4 cup butter Directions: 1. Coarsely shred zucchini (you should have about 4 cups) and combine salt in a medium size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture. 2. Stir in eggs, cheese and garlic. 3. Melt 2 T. butter in a wide frying pan over medium high heat. Mound about 2 T. of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides. (about 6 minutes). 4. Lift out and arrange on a warm platter, keep warm. |
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