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Media => Member Creations => Topic started by: Skepdad on September 24, 2009, 12:21:21 AM

Title: Post your favorite recipies here.
Post by: Skepdad on September 24, 2009, 12:21:21 AM
I was inspired by the Who Cooks thread: http://sguforums.com/index.php/topic,22838.0/topicseen.html (http://sguforums.com/index.php/topic,22838.0/topicseen.html)

So, please ... share and post your favorite recipes here. I admit fail when I didn't contribute first but I thought it was more important to start the thread. I will post a recipe for pasta fagioli as soon as I figure out what I did.
Title: Re: Post your favorite recipies here.
Post by: whitedevilbrewing on September 24, 2009, 12:56:21 AM
I make a mean pizza. 

Dough is based on the Lehman dough formula- http://www.pizzamaking.com/dough_calculator.html (http://www.pizzamaking.com/dough_calculator.html)

I have mine down to memory, but yours may vary.  153g water, 10g yeast, 300g flour (must be appropriate flour for pizza dough), 5g salt.  Mixed in kitchenaid mixer until lump-like.  Hand kneaded, let to rise for at least 8 hours. 

Stretch the dough, add sauce, which is whatever you like... mine is:

1 28oz can of 6-in-1 crushed tomatoes, salt, pepper, dry basil and oregano, crushed red pepper, generous amount of garlic, simmered down to appreciable thickness.

top with sliced fresh mozz, and whatever toppings you want.  Bake on a pizza stone as high as your oven can go until it's done... the cheese will start to turn  a bit brown for example, kind of an experience thing.

It's intimidating at first, but it's not tough once you get the hang of it.
Title: Re: Post your favorite recipies here.
Post by: Skepdad on September 24, 2009, 01:55:28 AM
This is from memory tonight so ...

2 links Mild Italian Sausage, casing removed, chopped. If the links are shorter than your penis (or one you are used to) then, maybe three.
3/4 lb (0.35 kG) ground beef
3 slices bacon, chopped, Pancetta is fine, 1/4 cupish (a handful).
1/2 Medium onion, white, baseball-sized: Unless you are Ukrainian about the size of your fist.
1 cup finely chopped carrots. Shredded carrots in the US is perfect - take a handful and chop them up. Elsewhere chop up three carrots.
2 Stalks celery. Chop them.
2 cloves garlic. In the US, one big spoonful of pre-chopped garlic.
White beans - canned, drained and rinsed.
Chopped tomatoes, canned, small can, chop 2 medium tomatoes otherwise.
Chicken stock - who am I to judge? About 2L.
Pasta - I cup ditalini or any other small pasta.
Olive Oil
Salt and Pepper.
Parmigiano Reggiano.
Parsley, minced.

Herbs
Rosemary, fresh, whole (add a big sprig - 6in or 12cm - it will fall apart and you will have to retrieve the stalk)
Thyme, fresh, whole (some ... don't worry ... not a ton but retrieve the woody stems later)
Oregano, dried, very small palm full.

OK ... first ... main rule ... don't panic - it will be good.


In a large pot/pan (this will make around 3 quarts (3L))

Add a splash of olive oil and heat to medium-high heat. Add all meat and brown.

Add chopped onion, celery, carrots, and garlic and cook until softened. (Don't panic - it matters not)

Add Chicken stock, rosemary, thyme, and oregeno.

Add pepper. ½  teaspoon now - more or less later depending on taste.

Bring to boil and reduce to simmer (low) and cover for 15 minutes. (Don't set the timer because it's not really all that important)

Add the tomatoes, beans and pasta and bring back to a boil then reduce to low and simmer for another 15 minutes.

Occasionally stirring to make sure you don't burn the soup.

Taste. If it needs depth add some instant chicken stock/bouillon. I doubt it will need salt.

Remove the stems from the rosemary and thyme.

When the pasta is done spoon to a bowl, top with Parmigiano Reggiano and a touch of parsley.
Title: Re: Post your favorite recipies here.
Post by: KarenX on September 24, 2009, 02:10:37 AM
I make very good pumpkin soup. I was sure I'd posted it here before, but I can't find it. I will, however, go through the trouble of typing it out again. I am throwing in a recipe for meringue cookies because they are easy and pretty.

Pumpkin Soup
1 1/2 to 2 pounds pumpkin
3 potatoes, diced
1 bay leaf
1/2 tbsp parsley
1/2 tbsp rosemary
1/4 tsp coriander
1/4 tsp nutmeg
pinch of cumin
1 quart broth (vegetable or chicken)
3 cups milk
1 tsp salt
2 tbsp butter

Heat olive oil in large pot and cook pumpkin, potatoes and herbs over moderate heat for three minutes. Add spices and broth. Boil, cover, and simmer for 1 hour. Remove the bay leave and puree in a blender or force through a sieve and return to pot. Add milk, salt, pepper to taste and return to a boil. Stir in butter and serve with freshly grated parmesan cheese.

If you want to freeze the soup, freeze before adding the milk and butter. This recipe is worth doubling. I always add more of the spices than it calls for.

Meringue Cookies
Preheat oven to 325. Line baking sheets with brown paper (like from a grocery bag). Beat two egg whites for a long time until stiff; fold in 3/4 C. white sugar. Add chocolate chips (or pecans, or miniature M&Ms). Drop by spoonfuls onto the cookie sheets. Bake maybe 20 minutes. They should be just on the verge of browning. Let cool completely before removing from the paper. One of those silicon spatulas often helps if the cookie is stuck.

You can use cream of tartar to stiffen the egg whites if you want; I also read once to separate eggs at refrigerated temperature but to beat the egg whites at room temperature--and to only mix egg whites in a glass or metal bowl.

Once in a while, this recipe fails completely.

Bonus Round
This vegetarian chili (http://www.recipezaar.com/Grannys-Slow-Cooker-Vegetarian-Chili-51140) is made in a crock pot and is very, very good.
Title: Re: Post your favorite recipies here.
Post by: Chew on September 24, 2009, 06:18:43 AM
Peanut Butter Pork
(A conglomeration of Thai Pork Sate marinade and the dipping sauce)

mix together:
1 14oz can coconut milk
6 cloves garlic, minced
1 jalapeno pepper, minced
1 teaspoon black pepper
1 tablespoon cumin
3 tablespoons soy sauce
1/4 cup Thai fish sauce
1 tablespoon vinegar
1 tablespoon lime juice
1 cup peanut butter

Add pork, cut into 1inch pieces.  I prefer to use pork butt.
Let marinate at least an hour.
Dump all into a baking dish and bake at 325 for two hours, first hour covered, last hour uncovered.
Serve on rice.
Title: Re: Post your favorite recipies here.
Post by: Alisha on September 24, 2009, 07:28:27 AM
This is one of the nicest soups I’ve ever tried, but only really suitable for people who really *love* garlic. Recommended for a time when you won’t need to be around allot of people for a day or so after.

Inspiration from http://therecoveringvegetarian.wordpress.com/2009/07/02/garlic-soup/ (http://therecoveringvegetarian.wordpress.com/2009/07/02/garlic-soup/)

Chicken and 40 Clove Garlic Soup

    * 3 chicken thighs (or more, or less, depending on how much meat you fancy)
    * 30 unpeeled garlic cloves
    * 2 Tbsp olive oil
    * 2 Tbsp butter
    * 1 large onion, diced
    * 1 Tbsp fresh thyme, chopped roughly
    * 1 cup white wine
    * 1/2 cup greek yogurt
    * 10 peeled garlic cloves
    * chicken stock (whatever amount is left after poaching the chicken)
    * 1/2 cup single cream
    * 50g parmesan, shredded (optional)
    * Handful of chopped chives for garnish
    * Salt and pepper, to taste

Firstly, make your stock by poaching the chicken in 6 cups of water for approx 40 mins, you can add bay leaves, peppercorns or anything else you want to use to flavour the stock.
When the chicken is cooked remove the meat to cool and reserve the chicken stock. When the chicken has cooled enough to handle shred the meat, cover and put aside.

Drizzle the oil over the unpeeled garlic, cover with foil and bake at 180 degrees C for 45 mins, or until softened and brown, when it's done set it aside until it can be handled and then peel.

In a large saucepan, add the oil, onions, butter and thyme and cook over a medium heat until the onions are soft and translucent. Add all of the garlic (roasted and raw) and cook over a low heat for about 5 mins. Add the stock and wine and let it simmer until the raw garlic cloves are soft enough to be squashed with the back of a spoon, about 40 mins.

The soup needs to be blended now, an immersion blender is easiest by far, failing that, transfer to a blender and puree in batches.

Gently warm the soup back up, and add the shredded chicken, yogurt and cream. When the soup starts to simmer turn the heat down slightly, add the parmesan and season to taste.

Serve with chives sprinkled on top and try not to breathe near anyone for the next week or so.
Title: Re: Post your favorite recipies here.
Post by: David "Stubb" Oswald on September 24, 2009, 08:04:28 AM
This one is just my comfort food when I am stressed.

Antelope Tostadas
Fried corn tortillas
Refried Beans
Pan fried antelope with ground cumin, garlic powder, and anything else that seems good
Melted cheese
Green Onions
Cilantro
(http://img3.imageshack.us/img3/6769/0920091753.jpg)
For some reason antelope meat works amazing with any type of Mexican food.  There is a certain inherit spice to the meat that is hard to describe.
Title: Re: Post your favorite recipies here.
Post by: Alisha on September 24, 2009, 08:12:37 AM
This one is just my comfort food when I am stressed.

Antelope Tostadas
Fried corn tortillas
Refried Beans
Pan fried antelope with ground cumin, garlic powder, and anything else that seems good
Melted cheese
Green Onions
Cilantro

For some reason antelope meat works amazing with any type of Mexican food.  There is a certain inherit spice to the meat that is hard to describe.

Is antelope meat easy to come by where you live? I don’t think I’ve ever seen it (unless it was attached to an antelope that was still alive) but then again, I’ve only ever lived in Australia or the UK, not exactly prime antelope territory.
Title: Re: Post your favorite recipies here.
Post by: Karyn on September 24, 2009, 08:26:33 AM
I've never seen antelope meat, either, or I would have bought some to try it.

I have a stupid amount of recipes, many of them for one person, though they can be scaled up.  I post a few to facebook every now and then.  I'll post some later when I'm more awake.
Title: Re: Post your favorite recipies here.
Post by: Thespis on September 24, 2009, 08:29:47 AM
Please post your Grandfather's recipe here: http://sguforums.com/index.php/topic,22916.0.html (http://sguforums.com/index.php/topic,22916.0.html)

But, then everyone will know my family recipe.  :-\
Title: Re: Post your favorite recipies here.
Post by: spiney on September 24, 2009, 10:11:11 AM
Bread and Butter pudding A COMLEAT FAKE !

1. a cinnamon & raisin bagel.
2. Packet instant custard powder.

Boil some water in a kettle, pour onto custard powder, mix, pour resultant goop over the bagel ........hey presto!

http://en.wikipedia.org/wiki/Bread_and_butter_pudding (http://en.wikipedia.org/wiki/Bread_and_butter_pudding)
Title: Re: Post your favorite recipies here.
Post by: spiney on September 24, 2009, 10:16:27 AM
Instant coffee.

Ingredients: one jar of instant coffee.

1. 1 teaspoon of powder, from jar into mug.
2. Boil Kettle.
3. Add hot water to mug.

Enjoy!
Title: Re: Post your favorite recipies here.
Post by: Hanes on September 24, 2009, 10:25:27 AM
I make very good pumpkin soup. I was sure I'd posted it here before, but I can't find it. I will, however, go through the trouble of typing it out again.

This recipy gave me another reason to look forward to October (already the best month).  There's my birthday, the best holiday (Halloween), the cool air that's perfect for bonfires, the changing leaf color, and now, equal to all of them, the most delicious soup on the planet. ;D
Title: Re: Post your favorite recipies here.
Post by: spiney on September 24, 2009, 10:31:18 AM
...... just melt some chocolate, and pour it over rice crispies ..........

http://www.nibblous.com/recipe/974 (http://www.nibblous.com/recipe/974)
Title: Re: Post your favorite recipies here.
Post by: spiney on September 24, 2009, 10:42:42 AM
Sainsburys Family Christmas (John Cleese) - 1990's UK Advert (http://www.youtube.com/watch?v=SRERdpp3vfc&feature=PlayList&p=9550333E5612848E&playnext=1&playnext_from=PL&index=21#normal)
Title: Re: Post your favorite recipies here.
Post by: spiney on September 24, 2009, 10:51:28 AM
Soup. you can quickly make a real soup - using a liquidiser - from almost anything

http://www.seedsofhealth.co.uk/articles/joys_of_stock.shtml (http://www.seedsofhealth.co.uk/articles/joys_of_stock.shtml)
Title: Re: Post your favorite recipies here.
Post by: Karyn on September 24, 2009, 11:57:23 AM
Super easy avocado soup.  Good served cold in the summer:
Quote
So what else is there to do with a small bin of guacamole? Easy! Combine it with 3/4 cup water, 1/4 cup half and half (or therebouts), and a cube of chicken bouillon. I added some pepper to mine, and cooked it for about 10 minutes to make sure it was heated all the way through. Yum! I also added the last bits of shredded Mexican cheese blend I keep around the house. This recipe contains around 625 calories with the cheese, but that's probably a lot less than most cream soups, and makes a decent meal in itself.


Super tasty cheese stuffed chicken
Quote
Here in Kansas City, we have a guy that makes this Mediterranean cheese. It's Yummy brand Lebaneh (http://www.yummys.us/lebaneh.html (http://www.yummys.us/lebaneh.html)). I recommend getting this cheese if you are in the area. If not you can't get a hold of Yummy's food, I am sorry. It's really damn tasty. Mix equal parts goat cheese with cream cheese and a small amount of crushed English walnut and various Italian herbs, top off with Olive oil. It'll be close enough. I looked up Lebaneh for a recipe, but apparently actual Lebaneh is just Greek yogurt and salt cultured into a cheese.

Boneless Skinless chicken Breasts
Lebaneh or substitute
fresh basil leaves
salt and pepper
bread crumbs
toothpicks or silicon rubber bands (http://www.4thegrill.com/hak785.html (http://www.4thegrill.com/hak785.html))

Preheat oven to 375 degrees and prepare a baking dish just barely large enough to hold your rolled up chickens with aluminum foil. Spray the aluminum foil with pam or some other anti-stick agent
Pound out the chicken breast as thin as you can get it. Line the inside of the breast with the basil leaves and slather on the cheese substance about a centimeter thick. Starting with the tiny end of the chicken breast, roll the chicken as tight as you can get without squishing out the cheese. Depending on the chicken breast, you may have to secure with toothpicks or a silicon band. Lightly salt and pepper the outside, then cover in breadcrumbs. They won't make a thick crust, but that's the way I like it. You can experiment with the crust to make it more to your liking. Carefully place the chicken breasts seam side down in the pan, packed tightly. You can spray the top of the chicken with PAM or toss on a pat of butter on each breast. Some of the cheese filling will boil out of the breast, but you an sop it up when you dish it out on your plate. I don't pretend that my cooking is pretty. Bake for 25 - 30 minutes. This goes great with spinach, asparagus or steamed broccoli.
Title: Re: Post your favorite recipies here.
Post by: Karyn on September 24, 2009, 11:58:57 AM
Veggie snack:
Quote
I usually make this as a snack, but it is also good as a side. Servings are for 1 person.

Simple Gourmet Vegges
1 cup Caulifower or baby carrots, or mix of.
1 tsp honey
1 tsp olive oil
curry powder

Set oven to broil on high. chop veggies into approx 1/2 inch pieces, toss in a bowl with the olive oil and mix to coat. Add the honey and curry powder to taste. Cover a cookie sheet in foil, toss on the veggies in a single layer and put in the oven. It doesn't matter if the broiler is on full yet. Cook until the tips start turning black, abou 8 minutes If you want to add some heat, just use cayenne pepper.

Similar potato version
1 cup potatoes, cut into small cubes
1 tsp olive oil
curry powder
salt

basically the same method, except put the oven on 450 and bake it. If you are using sweet potatoes, you might ass just a tiny bit of sugar. Depending on the size of cube, it may take 20-30 minutes for this to brown up.

Both of these items are low in calories, and quite filling. Plus,you can put them back into the bowl you mixed them in to eat, and the rest of clean up is simple.

Simple Salsa:
Quote
6-8 Roma Tomatoes
1/2 Cup Red Onion
1/4 Cup Fresh Cilantro
1 Jalapeno
2 Cloves Garlic
1 Tbsp Cumin
1 Tsp Black Pepper
1 Tsp Ancho Chile Powder
1 Small Lime, zested and juiced
1 Medium Chipotle Pepper
Salt to taste
Cayenne to heat

Toss everything except the chipotle pepper in the blender. Toast the pepper over a flame or in an oven until it starts smoking. You will want to get it mostly toasted. Cut off the top and put the rest in the blender with everything else. Pulse until well mixed. Enjoy!

This recipe goes well with Tostito's Scoops, where you can pile on the salsa. It makes about 4 cups of Salsa, with the entire recipe being only 273 calories.
Title: Re: Post your favorite recipies here.
Post by: Skulker on September 24, 2009, 12:16:40 PM
I'm not much of a cook. Just dropping an anchor to watch this thread and drool  ;D
Title: Re: Post your favorite recipies here.
Post by: Nacreous on September 24, 2009, 02:06:21 PM
Broiled Fish Parmesan:

This one is super easy and delicious.  The most important thing is to be sure the fish is very fresh.

Take some nice, boneless fillets of light meat fish and spread both sides with softened butter--use a lot.

Sprinkle both sides of the fillets with salt, fresh ground pepper and dill weed.  Don't leave out the dill weed; it's crucial.

Place the fillets in a broiling pan that has been greased with butter.

Slice a lemon as thinly as you can and place the slices over the fillets.

Sprinkle enough grated Parmesan over each fillet to cover it completely.

Broil fillets until the Parmesan cheese starts to turn golden brown.  NO TOO LONG!  Overcooked fish is no good.  Check it with a fork: it's done as soon as the flesh is white all the way through.

Serve with garlic bread and good wine and whatever side dish you like.  Your guests will think you're a master chef.
Title: Re: Post your favorite recipies here.
Post by: Evil Eye on September 24, 2009, 02:25:33 PM
1. The Daddy Cone

What you'll need: Vanilla and chocolate ice cream,
different colored sugar sprinkles (you can also use
candy sprinkles), regular flat bottomed cone-cups,
chocolate & caramel syrup.

That sounds like alot, but here's how to make it.

Just barely fill the bottom of the cone with chocolate
syrup (just to the little ridges at the bottom).

Then cover that with a spoonful of vanilla, then
sprinkles, then caramel, then chocolate ice cream,
then syrup,/sprinkles and so on until you have built
it up to a regular looking cone.

THEN... use a wet straw to bore a hole through the
middle of the entire thing, and fill the hole with
chocolate syrup, and cover the top with syrup and
sprinkles.

EVERY bite reveals a new flavor!

You can even do this with Neapolitan ice-cream, and
substitute strawberry syrup instead of caramel.

You can also add layers of chopped nuts, and/or those
tiny marshmallows.
Title: Re: Post your favorite recipies here.
Post by: Chew on September 24, 2009, 03:23:26 PM
I threw this together once when I was too lazy to go shopping and still make it occasionally.

Hobo Scampi

Preheat oven to 400 F

1 small can of tuna, drained, lid removed
1 tablespoon butter, melted
1 garlic clove, minced
bread crumbs
mix butter, garlic, and enough bread crumbs to make a thin paste.
Spread over tuna in can.
Bake until topping is browned.
Title: Re: Post your favorite recipies here.
Post by: seaotter on September 24, 2009, 05:46:52 PM
http://sguforums.com/index.php/topic,17448.0.html (http://sguforums.com/index.php/topic,17448.0.html)

Mine had a freaking poll.

Cheese Straws

1 pound sharp cheddar cheese
1/2 pound butter
2 cups of all purpose flour
1/2 teaspoon red pepper
1/2 teaspoon salt

Really need a good mixer. Grate cheese and mix with butter until it's smooth. Add the salt and pepper. Gradually add the flour until you have a smooth dough. I use a cookie press with the wide wafer die to make a long ribbon on a silpat or a greased cookie sheet. Salt sprinkle and cook in the oven at 350 for about 15 minutes depending on how thin you straw is. When you have a good sizzle and color of the bottom is starting to go brown your good. I cut mine with a pizza cutter into 1 inch wafers, but I just made a batch of the more traditional straws which cook for more like 10 minutes.

In our family this means Christmas.

(http://www.betsyscheesestraws.com/images/cheese_straws_prop.jpg)
Title: Re: Post your favorite recipies here.
Post by: Sordid on September 24, 2009, 06:02:33 PM
Fried Cheese Burger
Like a regular cheeseburger, only with more cheese. Which is fried.
This one I discovered in a tiny fast food in Liberec. It was little more than a small window onto the street, into which you'd put your money and out of which a hand would subsequently stick with your order. You could have your usual burgers and cheeseburgers, which I frankly find rather bland. You could also have one of these (http://www.rampouch.com/FriedCheese.html) in a bun, which is even worse. But what I've never seen anywhere else, you could have a combo of meat and fried cheese, and it's delicious.
Title: Re: Post your favorite recipies here.
Post by: Karyn on September 24, 2009, 08:06:40 PM
I threw this together once when I was too lazy to go shopping and still make it occasionally.

Hobo Scampi

Preheat oven to 400 F

1 small can of tuna, drained, lid removed
1 tablespoon butter, melted
1 garlic clove, minced
bread crumbs
mix butter, garlic, and enough bread crumbs to make a thin paste.
Spread over tuna in can.
Bake until topping is browned.

I love this kind of stuff.  Gourmet-like that you can make with things you generally have laying around, and this uses a small bowl and a spoon.  Perfect.
Title: Re: Post your favorite recipies here.
Post by: Chew on September 24, 2009, 08:17:20 PM
I threw this together once when I was too lazy to go shopping and still make it occasionally.

Hobo Scampi

Preheat oven to 400 F

1 small can of tuna, drained, lid removed
1 tablespoon butter, melted
1 garlic clove, minced
bread crumbs
mix butter, garlic, and enough bread crumbs to make a thin paste.
Spread over tuna in can.
Bake until topping is browned.

I love this kind of stuff.  Gourmet-like that you can make with things you generally have laying around, and this uses a small bowl and a spoon.  Perfect.

Spoon?
Title: Re: Post your favorite recipies here.
Post by: Skulker on September 24, 2009, 08:22:07 PM
I threw this together once when I was too lazy to go shopping and still make it occasionally.

Hobo Scampi

Preheat oven to 400 F

1 small can of tuna, drained, lid removed
1 tablespoon butter, melted
1 garlic clove, minced
bread crumbs
mix butter, garlic, and enough bread crumbs to make a thin paste.
Spread over tuna in can.
Bake until topping is browned.

I love this kind of stuff.  Gourmet-like that you can make with things you generally have laying around, and this uses a small bowl and a spoon.  Perfect.

Spoon?
At that rate I guess you could substitute a can of Friskies if you were out of tuna then  ;D
Title: Re: Post your favorite recipies here.
Post by: David "Stubb" Oswald on September 24, 2009, 09:14:42 PM
Is antelope meat easy to come by where you live? I don’t think I’ve ever seen it (unless it was attached to an antelope that was still alive) but then again, I’ve only ever lived in Australia or the UK, not exactly prime antelope territory.

They are all over the western U.S., but you have to hunt them to get the meat.

There are some online mail order places that sell it, but I think it would be very expensive.
Title: Re: Post your favorite recipies here.
Post by: Bobethy on September 24, 2009, 09:29:06 PM
Chicken Parmesan
Ingredients:

    * 4 boneless chicken breasts, pounded to 1/2 inch thickness
    * 1 egg
    * 1/2 cup milk
    * seasoned bread crumbs
    * 2 to 3 tablespoons olive oil
    * 8 slices mozzarella cheese, or more
    * 1 jar (16 oz) spaghetti sauce
    * Parmesan cheese

Preparation:
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

and as a personal note, this goes incredibly well with a nice cold beer. the flavors compliment each other.
Title: Re: Post your favorite recipies here.
Post by: SnarlPatrick on September 25, 2009, 06:36:19 PM
The Best Smoothy

1 Banana
Frozen Strawberries
1-2 tablespoons of key lime pie yogurt.

Blend.

Delicious.
Title: Re: Post your favorite recipies here.
Post by: Skepdad on September 27, 2009, 12:00:23 PM
Bacon Gravy

4 tbsp bacon drippings
6 tbsp all purpose flour
1 1/2 cup water
1 1/2 cup milk
salt
pepper

Heat bacon drippings and flour on medium heat for around 5 minutes - keeping it stirred. I use a whisk for the entire process. You will be making a roux but don't let the flour get brown.

Take the roux off of the heat and let it cool a bit.

Add 1 tsp salt and 1 tsp pepper.

Slowly add the milk and water while whisking to keep it from lumping.

Put the pot back on the heat and turn the heat to medium high.

Keep whisking until the gravy boils - it will thicken up when it reaches the boiling point.

Remove from heat.

Check for seasoning - salt and pepper to taste.

Now find some biscuits.
Title: Re: Post your favorite recipies here.
Post by: Chew on September 28, 2009, 12:23:42 PM
Not my recipe but it is the best naan recipe I've found. You will need a pizza stone to make it.

The first time I made this I ate the whole batch and forgot I had made an entree to go with it.

Naan Bread Recipe by Manjula, Indian Vegetarian Gourmet (http://www.youtube.com/watch?v=vow-kxTPatc#normal)

Title: Re: Post your favorite recipies here.
Post by: Chew on September 29, 2009, 08:36:03 PM
Playdough

Mix together in saucepan:
1 cup water
1/3 cup salt
2 teaspoons cream of tartar
1 tablespoon oil

Stir and heat until salt dissolves, remove from heat, then add:
1 cup flour

Stir until all flour is incorporated.
Turn out onto kneading board and let cool until it can handled by hand.
Add food coloring and knead until coloring is mixed.

Kids love it and it tastes like the real thing.

Title: Re: Post your favorite recipies here.
Post by: seaotter on September 29, 2009, 09:53:14 PM
Playdough

Mix together in saucepan:
1 cup water
1/3 cup salt
2 teaspoons cream of tartar
1 tablespoon oil

Stir and heat until salt dissolves, remove from heat, then add:
1 cup flour

Stir until all flour is incorporated.
Turn out onto kneading board and let cool until it can handled by hand.
Add food coloring and knead until coloring is mixed.

Kids love it and it tastes like the real thing.

My wife taught pre school. I've made this recipe fifty billion times. Actually lots of fun. Not so much fun is dying rice for a rice table.


(http://www.ktnurseryschool.org/images/Sand-rice-pasta-table-400x300.jpg)
Title: Re: Post your favorite recipies here.
Post by: Chew on October 04, 2009, 11:50:57 AM
Spice Rub for Beef

3 parts salt
2 parts black pepper
1 part ground cumin (I love cumin so you may want to decrease this amount)
1 part garlic powder
1 part dry mustard
Rub it on the beef, cover and refrigerate for at least 6 hours, preferably overnight.

I rub this on chuck roast and throw it uncovered in the oven, heat the oven to 400F then after an hour lower the heat to 250F and cook for another 3 hours.

Sometimes I'll brush it with oil and barbeque it over a very low flame for ~2 hours.

Has anybody had any luck using liquid smoke? I bought a bottle years ago but the result did not taste anything near as real smoked foods.
Title: Re: Post your favorite recipies here.
Post by: Karyn on October 04, 2009, 11:59:24 AM
Instead of the liquid smoke, I prefer to use hickory smoked salt.  A portion of that and a generous portion of pepper on a kc strip, cooked to your liking on the grill makes a quick and easy dinner.  I also just tend to use a smoker box.  I grill down to 20 degrees.
Title: Re: Post your favorite recipies here.
Post by: Chew on October 04, 2009, 12:26:53 PM
Instead of the liquid smoke, I prefer to use hickory smoked salt.  A portion of that and a generous portion of pepper on a kc strip, cooked to your liking on the grill makes a quick and easy dinner.  I also just tend to use a smoker box.  I grill down to 20 degrees.

Steak?!? How much does steak cost in Kansas? Here in CT, even in the commissary on base, when on sale, strip steak only gets down to around $9 a pound. I know cuz I check every time I go. :'(

I'll try smoked salt next time.


Title: Re: Post your favorite recipies here.
Post by: seaotter on October 04, 2009, 12:35:01 PM
Might as well tell yall how to make ribs.

Remove the membrane.

Liberally apply dry rub to both sides.

Simply 1/3 Salt 1/3 pepper 1/3 sugar. Add what you like to the base.

Fire up the grill and put some color on both sides. 5min each side on hot grill.

Wrap in Aluminum foil tightly.

Bake in the oven at 250 for about three hours.

They tell me the drippings when you open the pouches is the best base for homemade bbq sauce but my ribs don't need sauce.

The BBQ Song (http://www.youtube.com/watch?v=6ubTQfr_tyY#normal)
Title: Re: Post your favorite recipies here.
Post by: Evil Eye on October 04, 2009, 01:28:34 PM
Recipe in the song.... by my bud, Daniel Dennis.

"We Mak'n Turk'y Burgers" - Lou Vooten feat. DJ Dr. Unfrozenberg (Uncensored) (http://www.youtube.com/watch?v=s5S3EJ2741E#ws-normal)
Title: Re: Post your favorite recipies here.
Post by: Karyn on October 05, 2009, 02:20:48 PM
Steaks aren't all that bad in ks, plus I buy the smallest ones because I don't need much food. I think I usually spend about $4 for a 6 ounce steak.
Title: Re: Post your favorite recipies here.
Post by: Chew on October 09, 2009, 12:02:50 AM
My favorite soup in the world is Tom Ka Gai (Thai coconut chicken soup). But coconut milk is so bad for you, what with all the saturated fat and what not.

So today I bought a tiny bottle of imitation coconut extract and made a small pot of the base with it (without the chicken and vegetables). Ooooh baby it's good.

Low Fat Tom Ka Gai base

In a pot mix together:
3 cups water
1/4 teaspoon coconut extract
2 inch piece of galangal (or 1 teaspoon galangal paste aka Tom Ka paste. Ginger is a poor substitute for galangal.)
1 garlic clove, crushed
1 tablespoon fish sauce
1 teaspoon lime juice (or small piece lime peel.)
cayenne pepper to taste (or for heat if you like it hot.)

Simmer until galangal and garlic impart their flavor, about half an hour.

If you want to add chicken, or pork, or shrimp, or whatever, bring to a mild boil then add meat and veggies.

Add chopped cilantro leaves after pouring into serving bowl.
Title: Re: Post your favorite recipies here.
Post by: Chew on October 27, 2009, 11:14:24 PM
Deep-fried turkey is extremely overrated. Turkey requires a long cooking time to bring out that unique flavor and deep-drying is too quick to do that.

I bought a Cornish Hen one day and thought I'd try deep-frying it. I have a Fry Daddy and the hen fit perfectly. First I brined it overnight in salt, pepper, garlic, and allspice berries. Dust with flour and let sit a few minutes for the flour to get absorbed then deep-fry for 25 minutes.

Title: Re: Post your favorite recipies here.
Post by: Skepdad on October 27, 2009, 11:21:39 PM
Deep-fried turkey is extremely overrated. Turkey requires a long cooking time to bring out that unique flavor and deep-drying is too quick to do that.

I bought a Cornish Hen one day and thought I'd try deep-frying it. I have a Fry Daddy and the hen fit perfectly. First I brined it overnight in salt, pepper, garlic, and allspice berries. Dust with flour and let sit a few minutes for the flour to get absorbed then deep-fry for 25 minutes.

I could not disagree with you more. Once I fried a turkey I never went back. I usually cook two turkeys at Thanksgiving - 3 quarters with differing injections and one plain. They are ALL fabulous.

Admittedly, this year I purchased an "infrared fryer" because I just hate the expense and the mess of using oil.
Title: Re: Post your favorite recipies here.
Post by: slicendice on October 28, 2009, 12:00:54 AM
Made this the other day, took some artsy shots of it so I might as well share.

Steamed Mussels

Makes a nice appetizer for 2-3 people

Software:

1 pound Mussels (Whole Foods has 'em for a decent price)
1 Leek, washed and diced.
3 cloves garlic, diced
1 large tomato, diced
1 1/2 cups white wine
Crusty Bread

Hardware:

Large stockpot, with steamer insert


Add leeks and garlic to stockpot with a pinch of salt, over medium heat. Cook until soft and translucent.

Scrub and de-beard mussels with cold water, set aside.

Add tomato and wine to pot, turn to medium/high heat and bring to a boil. Place mussels in steamer insert, place insert into stock pot. Cover pot and cook for three minutes, move mussels around a bit, if some haven't opened up yet, cook an additional 30 seconds.

Remove insert from pot, and plate mussels. Throw any unopened mussels away. Transfer remaining liquid in stockpot to a bowl, serve with mussels and bread.

(http://i105.photobucket.com/albums/m225/fdevildemon/DSCN2027-1.jpg)

(http://i105.photobucket.com/albums/m225/fdevildemon/DSCN2028-1.jpg)
Title: Re: Post your favorite recipies here.
Post by: Karyn on October 28, 2009, 08:30:57 PM
I love mussels.  I'm going to cook them one of these days.  I should probably do it before my boyfriend gets back in town because he doesn't really care for them.

Almond Crusted Seared Ahi Tuna

In a Moartar, toss in 1/2 cup of almonds, salt and whole peppercorns, and a generous amount of ground coriander.  Crush until only small chunks of almond are left.  I like to use pre-sliced almonds becuase it makes them easier to grind up.  Coat the tuna in a mixture of 3 parts olive oil, 1 part toasted sesame oil.  Completely coat the outside of the tuna with the crushed almond mixture, pushing it into the flesh to get it to stick.  Fry on medium heat for 2 minutes per side.  The Ahi will be extremely rare, but that's the way it's supposed to be.  The almond coating should be well browned.
Title: Re: Post your favorite recipies here.
Post by: Chew on January 31, 2010, 01:44:41 PM
I just had to resurrect this thread to share this recipe.

Braised Bacony Beef

1 thin cut chuck steak
1 medium potato, cut into 1/2 inch cubes

Braising liquid:
1 cup chicken stock
2 tablespoons Miso
1/2 teaspoon liquid smoke
salt and pepper to taste
Mix together until miso dissolves.

Brown chuck in skillet over med-high heat..
Add braising liquid and potatoes, lower heat, cover, and simmer for one hour.

The miso complements the liquid smoke unbelievably well. It's like eating bacon and steak at the same time!
Title: Re: Post your favorite recipies here.
Post by: Jack R. on January 31, 2010, 03:32:03 PM
Baked Mac and Cheese (McCall's Cook Book, 1963):

Ingredients:
8 oz elbow macaroni
2 cups grated sharp Cheddar cheese (1/2 lb) - the sharper the better.
1/4 cup butter or margarine
1/4 cup unsifted all-purpose flour
2 cups milk
1 tsp salt
1/8 tsp pepper
1/2 tsp English Dry Mustard


Directions:  Preheat oven to 375.  Cook macaroni per package directions, then drain.  Spray a shallow 8-inch baking pan with PAM or some similar non-stick spray, then arrange the macaroni and 1 1/2 cups cheese in alternating layers (2 layers each).

Prepare sauce:  Melt butter in medium sauce pan, remove from heat.  Blend in flour, gradually stir in milk, then the seasonings.  Stir until all lumps are gone.  Bring to boil, stirring occasionally; boil one minute.

Pour sauce evenly over the macaroni and cheese, and top with the remaining cheddar (I add some breadcrumbs and grated parmesan to the top as well, but that's a matter of personal taste).  Bake 20 minutes.
Title: Re: Post your favorite recipies here.
Post by: Nacreous on January 31, 2010, 06:40:05 PM
Baked Mac and Cheese (McCall's Cook Book, 1963):

Ingredients:
8 oz elbow macaroni
2 cups grated sharp Cheddar cheese (1/2 lb) - the sharper the better.
1/4 cup butter or margarine
1/4 cup unsifted all-purpose flour
2 cups milk
1 tsp salt
1/8 tsp pepper
1/2 tsp English Dry Mustard


Directions:  Preheat oven to 375.  Cook macaroni per package directions, then drain.  Spray a shallow 8-inch baking pan with PAM or some similar non-stick spray, then arrange the macaroni and 1 1/2 cups cheese in alternating layers (2 layers each).

Prepare sauce:  Melt butter in medium sauce pan, remove from heat.  Blend in flour, gradually stir in milk, then the seasonings.  Stir until all lumps are gone.  Bring to boil, stirring occasionally; boil one minute.

Pour sauce evenly over the macaroni and cheese, and top with the remaining cheddar (I add some breadcrumbs and grated parmesan to the top as well, but that's a matter of personal taste).  Bake 20 minutes.

Sounds good, but Pam?  1963?
Title: Re: Post your favorite recipies here.
Post by: Chew on January 31, 2010, 07:45:26 PM
There's a Wiki for that. (http://en.wikipedia.org/wiki/PAM_(cooking_oil))
Title: Re: Post your favorite recipies here.
Post by: Nacreous on January 31, 2010, 10:23:55 PM
There's a Wiki for that. (http://en.wikipedia.org/wiki/PAM_(cooking_oil))
Wow! Sho 'nuf!
Title: Re: Post your favorite recipies here.
Post by: seaotter on February 05, 2010, 07:13:00 PM
Just made homemade egg rolls. Easy with won-ton wrappers. I just bought a rotisserie chicken and a can of Chinese vegetables. Salt and pepper the mixture and put a dollop between two wrappers sealed with egg white and drop in hot oil till brown and crunchy. Holy shit I'm so full just describing this makes me a little dizzy.

Good with shrimp instead of chicken too. Ohh I bet crab would be good.
Title: Re: Post your favorite recipies here.
Post by: Chew on February 27, 2010, 11:08:27 PM
Smokeless Salmon Chowder

6 oz salmon fillet
1 teaspoon salt
1 teaspoon liquid smoke
Sprinkle salt and liquid smoke on salmon, cover and refrigerate 1 hour.

In large saucepan, add and heat to simmer (do not boil):
1 quart milk
1 med. potato, cut into 1/4 inch cubes
1 green onion, sliced
1/2 teaspoon marjoram
salt and pepper to taste
1/2 cup shredded swiss cheese
salmon, cut in to small pices

Simmer for an hour.
Title: Re: Post your favorite recipies here.
Post by: Dirty J. Martini on March 02, 2010, 12:10:53 AM
I'm too lazy to copy and paste it, but this Chicken Piccata (http://simplyrecipes.com/recipes/chicken_piccata/) recipe is great! The secret ingredient is parmesan cheese.
Title: Re: Post your favorite recipies here.
Post by: pandamonium on March 02, 2010, 12:11:48 AM
The secret ingredient is parmesan cheese.

I'm pretty sure this is true for life.
Title: Re: Post your favorite recipies here.
Post by: Traveler on March 02, 2010, 11:08:44 PM
I'm pretty sure I got this one from recipezaar.com.  I lost my collection of links to online recipes, so I don't know for sure.

2 lbs thick fish fillets or steaks: halibut, cod or salmon (I've only tried it with salmon)
4 tsp lemon juice
2 tbsp veg oil

Cut the fish crosswise into 2 inch wide strips. Rub with the oil and lemon. Cover and refrigerate for at least 1 hour.

2 cups finely chopped onion
1/4 cup veg oil
2 tsp minced garlic
2 tsp minced ginger
1 tsp minced chili pepper: serrano, jalepeno or thai (I use serrano)
1 cup chopped fresh tomato
6 tsp ground corriander
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp turmeric
1/2 tsp ground fennel seed
1 1/4 tsp salt
1/2 cup unsweetened coconut milk

Preheat oven to 350.

Fry onion in oil over medium heat until edges are nicely browned. Add garlic, ginger and chili pepper. Stir over medium heat for 2 min. Add everything else except for the coconut milk. Cook, stirring constantly until the tomatoes break down to form a lumpy paste. Add the coconut milk, and simmer 5 minutes.

Arrange the fish in an oiled dish large enough to hold the fish in a single layer. Bake uncovered for 10 minutes.

Pour the sauce over the fish, cover tightly with foil, bake another 15-20 minutes until the fish is opaque.

The recipe says to garnish it with chopped cilantro. I don't bother.  I just throw it on a bed of rice, and dig in.  It doesn't look like much.  The sauce looks like brown muck.  But the smell and flavor are wonderful.  I throw this together with very approximate measurements, and it always comes out great.
Title: Re: Post your favorite recipies here.
Post by: whitedevilbrewing on March 02, 2010, 11:34:25 PM
Chimichurri, the way to eat steak. 

Basically it is parsley, vinegar, oil, salt, pepper, all chopped up.  You can add or change it significantly though and still stick to the basic idea.  Recently I've gone half and half parsley/cilantro, I've added garlic, I've added peppers of various kinds, I've used balsamic instead of red wine vinegar, etc etc.  WHatever sounds good.

I use it as a marinade, as a sauce on the grill, and as a condiment.  I'd fuckin bathe in it if it wouldn't make me even more socially unacceptable than I already am.

Title: Re: Post your favorite recipies here.
Post by: Chew on March 27, 2010, 01:58:31 PM
The fridge was almost empty come dinner time but I had a powerful hankering for noodles. Fortunately, I love onions.
 
Onion and Swiss cheese spaghetti sauce

1 3" onion, grated with a cheese grater.
1/2 cup Swiss cheese, grated with an onion grater.
S&P and Parmesan to taste.

Stir and simmer in a pan until cheese melts. Pour over pasta.

Title: Re: Post your favorite recipies here.
Post by: pandamonium on March 27, 2010, 02:07:48 PM
The fridge was almost empty come dinner time but I had a powerful hankering for noodles. Fortunately, I love onions.
 
Onion and Swiss cheese spaghetti sauce

1 3" onion, grated with a cheese grater.
1/2 cup Swiss cheese, grated with an onion grater.
S&P and Parmesan to taste.

Stir and simmer in a pan until cheese melts. Pour over pasta.

Where's the garlic?
Title: Re: Post your favorite recipies here.
Post by: Chew on March 27, 2010, 02:51:14 PM
I don't copyright my recipes so feel free to modify them as you desire.
Title: Re: Post your favorite recipies here.
Post by: iwantbatteries on March 27, 2010, 07:47:35 PM
My favorite recipee, based on a dish from ziti's itialian restaraunt that subsequently went WAY downhill.

You need:
Olive oil (enough to coat your pan generously)
2 Lemons
6oz Water
Tomato
10-20 Olives (I reccomend black for color, but green works fine)
1/2 cup Artichokes (frozen is great, if you get canned, make sure you rinse them throughly before adding)
1 8oz Can diced tomatoes -or- 1 Large fresh tomato
fresh garlic(As much as you can tolerate chopping, half a head isn't unreasonable)
Ravioli (Butioni wild mushroom alongoi is perfect, if not go for a mushroom or seafood, with cheese being your final choice)
*Optional*-shrimp


Procedure
start water boiling for the ravioli

Dice the garlic, and chop the olives into slices. Cut the lemons in half, then cut slices from each side of the half, for a total of at least 4 slices, add more if you like a more bitter taste, but make sure you have some. Put pan on medium, hot enough that you ingreediants will sizzle when added to the oil. Add the oil to the pan, and allow it to heat up. Add the Artichoke, lemon slices,  and olives. Allow to saute for about 5 minutes, then drop the pasta.Add the lemon juice, and garlic. While this is cooking, use the 6oz of water to keep the pan from becoming dry.

Strain the tomatoes, if canned do it three or four times to make sure they are an independant flavor.  Add the tomatoes and shrimp when your pasta is about 3 minutes out, make sure they have warmed up before serving, but no need to cook them (obviously if you have uncooked shrip you need to add them earlier). Drain the pasta, and add the rest for the water, make sure you have a decent amount of liquid to coat the pasta

Finally, drain the pasta, and serve. Enjoy!
Title: Re: Post your favorite recipies here.
Post by: KarenX on March 28, 2010, 01:11:42 AM
I've made this garlic chicken recipe twice in the past month. It's rather easy and low-maintenance, once you've got your four heads of garlic separated into cloves. And the taste to effort ratio is among the highest I've ever seen:

Garlic Chicken with White Wine Sauce (http://simplyrecipes.com/recipes/garlic_chicken_with_white_wine_sauce/)

Caveats:
They say you don't have to peel the garlic cloves because it imparts flavor, and I tried it both ways, and I didn't miss the flavor when I decided I didn't want garlic peels in my dinner.

Definitely make this with chicken that has skin. Definitely.

Tossing some mushrooms in here would probably be perfect, although I haven't decided when the best time to do that would be.

Have really good bread on hand when serving.
Title: Re: Post your favorite recipies here.
Post by: Chew on April 20, 2010, 08:11:10 PM
Hangtown Fry is an egg dish with oysters and bacon. Some fry the oysters and bacon before pouring on the eggs and baking it. For a semi-low calorie version, I just lightly sauteed the thick-cut bacon before putting it all together. Everybody knows what a frittata is.

I used canned oysters because fresh oysters are too expensive, even here in New England. Sniff.


Hangtown Frittata

Preheat oven to 325 F

Into an oiled baking dish add and mix:
1 10 ounce can of oysters (reserve the liquor for the egg mixture)
8 ounce fish fillets, cut into small cubes
4 ounces shrimp
4 ounces bacon (I used my lean homemade bacon), cubed and lightly sauteed.
1 small onion, diced
1 ounce grated Swiss cheese

Mix 1/2 teaspoon cornstarch with 1 teaspoon milk.

Mix together and pour over the above:
cornstarch mixture
4 eggs
1/4 cup milk
oyster liquor
salt and pepper to taste

Bake 25-30 minutes or until egg sets.
Title: Re: Post your favorite recipies here.
Post by: kem on April 22, 2010, 04:49:47 AM
Breakfast omlette to get you through

Fry a handfull of peppers (I like a combination of serrano and anaheim) with onion and garlic in buttter (in a 200 mm cast iron fry pan).

Add to three beaten large free range eggs and mix well.

Add a bit more butter to the pan and dump the mixture in the pan.  Make sure it reaches the entire sircumference of the pan.  Add a a few big lumps of feta cheese and cilantro to the top of the omlette. Cover and cook till you can safely fold it in half.  Cook another minute or so and turn over the semicircle of omlette and cook another minute.

Whilst all this is happening, fry up some tomato (soft "a", by the way), last nights jersey benny potatoes and 50 grams or so of gold medal winning free range bacon.  Good Idea to sort out some wholewheat organic sourdough toast (with butter) as well. 

Ideally, all of the vegies were picked form your own garden, btw.

Hopefully you have finished your espresso just as the meal comes to fruition.

After this, good idea to hook something on the back of the tractor and get to work till a late lunch.
Title: Re: Post your favorite recipies here.
Post by: Lead Farmer on April 22, 2010, 09:45:02 AM
Bacon Wrapped Barbecue Shrimp.

There are many variations of this recipe, but this is how I make it.

10 slices of thin cut bacon, cut in half
20 jumbo shrimp, peeled and deveined
a few Jalapeno peppers julienne cut
(or jar of jalapeno slices)
Barbecue sauce or seasoning(I use sauce)
toothpicks(20-40)

Place 1 strip of jalapeno down the back of each shrimp, wrap with half slice of bacon, and secure with 1 or 2 toothpicks.
Repeat until all shrimp and bacon is used.
Place them all in a bowl large enough for you to toss them lightly with sauce without making them fall apart.(alternatively, sprinkle dry seasoning over them, turn them over and sprinkle other side)
Allow them to sit for a few minutes while you preheat the oven(425) or get the grill ready.
When you're ready to cook, either grill until bacon is crispy or bake for 10-15 minutes on baking rack(to keep shrimp from sitting in grease) over shallow pan turning once during cooking. Bacon should be mostly crispy and shrimp should still be tender.


(The secret is using thin bacon and jumbo shrimp, that way the shrimp don't get overcooked before the bacon is done.)

This is really just a basic recipe I start from and try something a little different every time, but it is just as good by its self.

Take care in choosing your sauce or seasoning. It is a large part of the end flavor and can greatly affect the result.
Title: Re: Post your favorite recipies here.
Post by: Hanes on April 22, 2010, 10:33:09 AM
Beef Barley Soup


1/2 lb lean ground beef
1/2 cup choped onion
1 clove garlic, minced
5 cup water
14.5 oz unsalted whole tomatoes, undrained, cut into pieces
3/4 cup Quaker Quick barley
1/2 cup sliced celery
1/2 cup sliced carrott
2 beef bulion cubes
1/2 tsp dried basil
1 bay leaf
9 oz frozen mixed veggies

In 4 qrt sauce pan brown meat, onion, and garlic.  Drain.  Stir
in remaining ingredients sans frozen veggies.  Cover, bring to boil. 
Reduce heat, simmer ten minutes, stirring occasionally.  Add frozen
veggies, cook ten minutes or until veggies are tender.  Makes eight
1 cup servings.
Title: Re: Post your favorite recipies here.
Post by: Lead Farmer on April 22, 2010, 03:21:28 PM
I've been using the little seasoning packets for Sloppy Joes all my life, until the last time I made them. I had decided on Joes for dinner, but at the last minute realized I didn't have a pack of the mix. I figured it couldn't be too hard to make from scratch, so I went to my favorite recipe site and found out that I've been doing it the crappy way all my life. Made from scratch is much better. Here is the recipe as I found it, followed by the chances I made and my overall review.


Sloppy Joes II (http://allrecipes.com/Recipe/Sloppy-Joes-II/Detail.aspx)
Servings : 6

Ingredients
1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 teaspoon garlic powder
1 teaspoon prepared yellow mustard
3/4 cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.


didn't realize that a second review would erase my first one, so this one will sum up both of my previous ones. I doubled the ingredients for the sauce(garlic powder, mustard, ketchup, b sugar). I had to sub red bell for green bell. I added 1tsp worchestershire, 2tsp white vinegar, and a can of tomato paste. I used a nonstick pot and didn't have any issue with sticking, even after simmering down for an hour. I like them thick enough to stand up on the bun, and these were perfect. This is a very sweet recipe, so next time I will probably not double the brown sugar and might experiment with less ketchup and more tomato sauce or paste. Also, I am going to toy with using the crock-pot, though I am weary of sticking. I think ground Bison would be good in this too. All in all, a definite keeper.
 Feb 3, 2010

Title: Re: Post your favorite recipies here.
Post by: Chew on April 23, 2010, 08:30:38 PM
Earlier in this thread I mentioned I didn't like liquid smoke. The observant reader my notice I have since included several recipes with liquid smoke. I must have got a bad bottle or something cuz I love the shit now.

The commissary sells boneless pork shoulders for $1.60/lbs and brand-name bacon for $4/lbs. Obviously, my bacon is cheaper and leaner. Most of the great bacon flavor is in the fat but at my age certain sacrifices must be made.

Homemade Bacon, lean

Cut pork into 1/2 inch slices

For every pound of pork, mix together and rub into meat:
2 teaspoons salt
1 teaspoon white sugar

Place in bowl and pour in 1 tablespoon hickory flavor liquid smoke
Stir to spread liquid smoke over all pieces
Cover bowl with paper towel and refrigerate.
Drain juices after two days and every day thereafter.

Bacon recipes call for pink salt but I have not used it. Meat will last at least one week in the refrigerator. Why at least one week and not longer? Because I eat it all before the week is up.
Title: Re: Post your favorite recipies here.
Post by: Karyn on April 23, 2010, 10:54:53 PM
Curry Roasted Veggies

2 cups baby carrots, cut in quarters
2 cups small yellow potatoes
2 tablespoons oil
2 tablespoons curry powder
salt

Preheat oven to 425f.  toss all the ingredients together, making sure everything is evenly coated.  I like to put down aluminum foil on a baking sheet and spray it with oil.  It really helps to keep the potatoes from sticking to the pan.  Toss the potatoes and carrots in a single layer on the pan.  Cook for 20 minutes, then stir everything up and make sure nothing is sticking.  Smooth back out to a single layer and cook for an other 20 - 30 minutes, depending on how roasted you like your veggies.
Title: Re: Post your favorite recipies here.
Post by: Karyn on April 23, 2010, 10:55:23 PM
Pork Fried Rice

2 cups cooked long grain rice, cooled for several hours
1/2 cup diced carrots
1/2 cup diced green onions
1/4 cup fresh cilantro or basil
2 eggs
ginger

For the marinade:
1 lb pork, cut into 1/4 inch cubes
1/4 cup Soy Sauce
1/4 cup light oil (I used canola, but veggie is fine as well)
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons molasses
2 tablespoons of a mix of cinnamon, black pepper, fennel seed (crushed), nutmeg and cloves

Marinate the pork for several hours or overnight.

Heat a large pan to medium high heat and add the pork with a little bit of the marinade.  Once the pork is browned on the outside, add the carrots.  You may add some peas if you like, but since I don't like them, I don't bother.  Cook the carrots and pork for an other 3 or 4 minutes.  Add the rice and sprinkle liberally with ginger.  Make sure the rice is coated in whatever liquid is left in the pan.  Stir fry for an other 5 minutes.  Add the green onions and fresh herbs and mix in.  Push the mix to the side and crack 2 eggs in the center of the pan.  Stir fry the eggs until they are just starting to congeal.  Mix the rest of the stir fry back into the eggs and cook for 2 or three more minutes.  Serve immediately.
Title: Re: Post your favorite recipies here.
Post by: kem on April 24, 2010, 04:27:59 AM
I have another favourie recipe, but it takes a bit of time...

filet steak

buy in some weaned hereford steers

learn them by sight and enjoy your time with them

feed them a herbal ley for 20 or so months, augment with hay from the same pastures when the grass isn't growing

give them treats of apples and cornstalks in the autumn

kill them in the paddock when they are about 600+ kg on the hoof with one round to the centre of their forehead. 

quarter them on the spot and get all the goood visceral meat and organs for yourself and your dogs

compost the stomachs and contents, sell the hides

hang the quarters for a week or more

have a good butcher to the technical work

cook the filets any way you like, but not past rare.

Title: Re: Post your favorite recipies here.
Post by: Chew on April 24, 2010, 05:09:25 AM
I have another favourie recipe, but it takes a bit of time...

filet steak

buy in some weaned hereford steers

learn them by sight and enjoy your time with them

feed them a herbal ley for 20 or so months, augment with hay from the same pastures when the grass isn't growing

give them treats of apples and cornstalks in the autumn

kill them in the paddock when they are about 600+ kg on the hoof with one round to the centre of their forehead. 

quarter them on the spot and get all the goood visceral meat and organs for yourself and your dogs

compost the stomachs and contents, sell the hides

hang the quarters for a week or more

have a good butcher to the technical work

cook the filets any way you like, but not past rare.

When should I preheat the oven?
Title: Re: Post your favorite recipies here.
Post by: kem on April 24, 2010, 05:28:35 AM
I have another favourie recipe, but it takes a bit of time...

filet steak

buy in some weaned hereford steers

learn them by sight and enjoy your time with them

feed them a herbal ley for 20 or so months, augment with hay from the same pastures when the grass isn't growing

give them treats of apples and cornstalks in the autumn

kill them in the paddock when they are about 600+ kg on the hoof with one round to the centre of their forehead. 

quarter them on the spot and get all the goood visceral meat and organs for yourself and your dogs

compost the stomachs and contents, sell the hides

hang the quarters for a week or more

have a good butcher to the technical work

cook the filets any way you like, but not past rare.

When should I preheat the oven?

I prefer 2 and a half minutes per side on the barbie.
Title: Re: Post your favorite recipies here.
Post by: whitedevilbrewing on April 24, 2010, 05:49:52 AM
I have ~10 m^2 of yard space.  Should I attempt to raise a cow here, or buy some pre-grown/butchered cow from the store?
Title: Re: Post your favorite recipies here.
Post by: kem on April 24, 2010, 03:08:41 PM
I have ~10 m^2 of yard space.  Should I attempt to raise a cow here, or buy some pre-grown/butchered cow from the store?

Get some more land!  In  the meantime, find a source of pastured beef. Pay more and eat less... quality is important (not only with beer).
Title: Re: Post your favorite recipies here.
Post by: Lead Farmer on April 24, 2010, 03:30:48 PM
I have ~10 m^2 of yard space.  Should I attempt to raise a cow here, or buy some pre-grown/butchered cow from the store?

Get some more land!  In  the meantime, find a source of pastured beef. Pay more and eat less... quality is important (not only with beer).
so you're telling me that the 5lb tube of 75/25 ground beef I get for a couple bucks is no good? :D
Title: Re: Post your favorite recipies here.
Post by: Nacreous on April 24, 2010, 04:33:38 PM

Road kill tartar:

Run over a deer.  Cut open to expose backstrap.  Eat.
Title: Re: Post your favorite recipies here.
Post by: kem on April 24, 2010, 05:48:52 PM
I have ~10 m^2 of yard space.  Should I attempt to raise a cow here, or buy some pre-grown/butchered cow from the store?

Get some more land!  In  the meantime, find a source of pastured beef. Pay more and eat less... quality is important (not only with beer).
so you're telling me that the 5lb tube of 75/25 ground beef I get for a couple bucks is no good? :D

probably fine for your dog, but we feed our's better meat than that.  they've been good workers, they derserve it.
Title: Re: Post your favorite recipies here.
Post by: Lead Farmer on April 24, 2010, 06:14:00 PM
I might feed it to my neighbor's pain in the ass dog that barks at me nonstop everytime I walk in my back yard. It also has a nice hole at the corner of it's yard where it's trying to dig under the fence to get to our cats.

If that goddamn dog gets through and hurts one of our pets I'm gonna put a bullet in it's head.
Sorry, this belongs in the bitching thread.
Title: Re: Post your favorite recipies here.
Post by: seaotter on April 29, 2010, 08:16:39 PM
Brown sauce

Take 3 tablespoons of butter and melt in a sauce pan. Blend in 3 tablespoons flour. When its smooth blend in a tablespoon of tomato paste, a tablespoon of Worcestershire sauce, 2 tablespoons steak sauce (A1) and 2 cups beef stock. Cook until thickened.

God what can't you put it on? Tonight I put it over rice and grilled tilapia. Oh my gawd lick the plate.
Title: Re: Post your favorite recipies here.
Post by: Nacreous on April 29, 2010, 08:33:08 PM
Brown sauce

Take 3 tablespoons of butter and melt in a sauce pan. Blend in 3 tablespoons flour. When its smooth blend in a tablespoon of tomato paste, a tablespoon of Worcestershire sauce, 2 tablespoons steak sauce (A1) and 2 cups beef stock. Cook until thickened.

God what can't you put it on? Tonight I put it over rice and grilled tilapia. Oh my gawd lick the plate.

Sounds infamous.  Tryin' it this weekend.
Title: Re: Post your favorite recipies here.
Post by: Lead Farmer on April 30, 2010, 06:14:34 AM
Brown sauce

Take 3 tablespoons of butter and melt in a sauce pan. Blend in 3 tablespoons flour. When its smooth blend in a tablespoon of tomato paste, a tablespoon of Worcestershire sauce, 2 tablespoons steak sauce (A1) and 2 cups beef stock. Cook until thickened.

God what can't you put it on? Tonight I put it over rice and grilled tilapia. Oh my gawd lick the plate.

Sounds infamous.  Tryin' it this weekend.

+1, with some spicy flare.

If it turns out as good as it sounds, I am gonna try adding some sauteed onions and peppers to the mix. I love my onions and peppers. Almost a meal by themselves. Throw in some mushrooms, and you got something so good it'll make you wanna slap yo mamma.
(http://www.scottrobertsweb.com/images/slap-your-mama-hot-sauce.jpg)
Title: Re: Post your favorite recipies here.
Post by: seaotter on June 04, 2010, 07:23:27 PM
Just made Logan Martin Cucumber Salad

Cucumbers
Sweet Banana peppers
Home Grown Tomato
Vidalia onion

3 or four cloves fresh garlic
1 jalapeno pepper

Put the garlic and jalapeno in the food processor with half a lemon worth of juice and two big splashes of white vinegar. Pour that over the veggies with a bottle of zesty italian dressing, salt & pepper. Gets better the longer it sits.

(http://i335.photobucket.com/albums/m461/AUSEAOTTER/IMG_0638.jpg)
Title: Re: Post your favorite recipies here.
Post by: KarenX on June 04, 2010, 09:54:15 PM
The picture isn't enhancing the appeal of the recipe for me, and it did sound appealing.
Title: Re: Post your favorite recipies here.
Post by: seaotter on June 04, 2010, 10:01:35 PM
The picture isn't enhancing the appeal of the recipe for me, and it did sound appealing.

I know not a centerpiece by any means, but oh my gawd does it taste good.

And you drain before you eat.

Here is little more serving ready:


(http://i335.photobucket.com/albums/m461/AUSEAOTTER/IMG_0639.jpg)
Title: Re: Post your favorite recipies here.
Post by: David "Stubb" Oswald on June 04, 2010, 11:12:17 PM

Road kill tartar:

Run over a deer.  Cut open to expose backstrap.  Eat.

If you are going the trouble you might as well go for the inner loin.  Not as big, but the best cut of meat on any ungulate.
Title: Pasta Carbonara
Post by: Skepdad on June 04, 2010, 11:31:46 PM
This recipe is god awesome (sorry). I intend to make one change - I think the taste of raw garlic is just on the edge of too much (I ate a ton anyway) so I intend to put the garlic into the simmering wine with about three minutes left. In my opinion mixing it in a large stoneware bowl is a must - the bowl needs enough thermal density to hold heat enough to finish the cooking. In other words don't put a thin metal bowl in the oven for this as it might as well be cold.

I used a microplane for the cheese but I think it needs to be a fine grating.

I know the directions do not mention the salt and pepper - do not be afraid of the salt ( try some nice sea salt) and do not be afraid of the fresh cracked pepper. You can let each person salt and pepper it or you can use your own judgment and put in while tossing.

It feeds an army (I am under the impression it was used by the Roman army) and if you prepare in advance you can bring your friends over after a night at the pub and put this together in about 20 minutes. They will love you.

Ingredients:
3 Eggs
1.5 Ounces Parmigiano-Reggiano
3 Garlic Cloves, Minced
8 slices bacon, chopped
1/4 Cup Olive Oil
1/2 Cup White Wine
Salt and Pepper
1lb Dry Spaghetti

Directions:
1) Pre Heat Oven to 200 degrees and insert large bowl, and bring water to boil on stove for pasta
2) Whisk eggs, cheese, and garlic together in bowl, and set aside
3) Cook the pre-chopped bacon and olive oil in a skillet until bacon is crisp. Add wine, and simmer for about 5 minutes
4) Cook spaghetti, and place in warmed large bowl. Then add egg and bacon mixtures, and thoroughly toss.
5) Enjoy!!
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on June 04, 2010, 11:39:10 PM
My recipe.

Chop up some fruit or fruits (your choice).
Mix with plain yogurt.
Add a spoonful of wheat germ.
Mix.



Sorry. But I do eat that for breakfast probably every other day.  On the in between days I have soup for breakfast.  Vegetable soup.
Title: Re: Post your favorite recipies here.
Post by: David "Stubb" Oswald on June 04, 2010, 11:44:22 PM
Does peanut butter and toast count here as an awesome breakfast recipe?
Title: Re: Post your favorite recipies here.
Post by: seaotter on June 04, 2010, 11:46:58 PM
Does peanut butter and toast count here as an awesome breakfast recipe?

Well, no. But I will eat the shit out of that.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on June 04, 2010, 11:56:31 PM
Does peanut butter and toast count here as an awesome breakfast recipe?

Sometimes I get an incredible craving for toast, so I will have to say that, yes, it does qualify as an awesome breakfast recipe.


Also, Papayas, when are you supposed to eat them?  I am not very famililary with them and the last time I had one it was extremely bitter.

Title: Re: Post your favorite recipies here.
Post by: David "Stubb" Oswald on June 05, 2010, 12:02:22 AM
I also recommend the all natural variety of peanut butter.  Its the same except they don't had a bunch of partially hydrogenated vegetable oils.  That and they are lower in salts and sugar.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on June 05, 2010, 12:04:59 AM
I also recommend the all natural variety of peanut butter.  Its the same except they don't had a bunch of partially hydrogenated vegetable oils.  That and they are lower in salts and sugar.

The only kind I eat!

I get the kind where you look at the ingredients and all it says is : Peanuts.

I don't even get it for health reasons (though that is a plus), I just love the taste and texture.
Title: Re: Post your favorite recipies here.
Post by: seaotter on June 05, 2010, 12:05:46 AM
Hippies
Title: Re: Post your favorite recipies here.
Post by: David "Stubb" Oswald on June 05, 2010, 12:09:33 AM
Hippies

I make up for that with the sheer amount of herbicides I apply in the name of science.  Give me a rain forest, I can defoliate the shit out of it.
Title: Re: Post your favorite recipies here.
Post by: seaotter on June 05, 2010, 12:17:28 AM
I mean denier
Title: Re: Post your favorite recipies here.
Post by: seaotter on July 11, 2010, 09:33:08 PM
Drink

Blue Crush

2 oz Bacardi limon
2 oz blue curacao
1 oz Pineapple juice
1 oz sweet and sour

(http://blogs.seattleweekly.com/voracious/bluecrush.jpg)
Title: Re: Post your favorite recipies here.
Post by: Karyn on July 11, 2010, 09:47:00 PM
BBQ Brisket

Ingredients:
4-6lb beef brisket, trimmed
2 tbsp liquid smoke
2 tbsp soy sauce
1 tsp garlic powder
2 tsp celery seeds
1 tsp pepper
2 tsp worcestershire sauce
1 tbsp lemon juice
1 tsp onion powder
.5 tsp salt

Directions:
1. Mix ingredients and cover both sides of meat.
2. Wrap in foil and seal.
3. Marinate overnight in refrigerator.
4. Bake in 300F oven for 5 hours, or 275 for 6 hours
5. May cover w/ barbecue sauce during last hour, leaving uncovered.
Title: Re: Post your favorite recipies here.
Post by: Belgarath on July 11, 2010, 09:52:06 PM
Here's one the best drink that I know how to make:

The Grape Crush

1 oz Everclear
1 oz Sweet and Sour mix
1 oz Chambord

Shake over ice, pour into a martini glass. Drink.

For something different, you can put it in a high ball glass and fill with ice and 7-up.

Title: Re: Post your favorite recipies here.
Post by: KarenX on July 11, 2010, 09:54:09 PM
Moroccan Meatloaf (http://simplyrecipes.com/recipes/moroccan_meat_loaf/)

I made this with beef instead of lamb, and down in the comments there's a suggestion about ditching the celery and replacing ginger with nutmeg that I followed. I only had panko breadcrumbs on hand, so I used those, and was absolutely pleased with the results. I've tried a lot of meatloaf recipes over the past few years, and this one was great.

In the comments is a suggestion for some pumpkin side that I made and didn't care much for as a side. Maybe as a filling for some exotic pastry, but not alone.
Title: Re: Post your favorite recipies here.
Post by: Chew on July 11, 2010, 10:49:41 PM
Mississippi Mud Sorbet

Add coffee and whiskey (in place of equal amounts of water) to any Dark Chocolate Sorbet recipe.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on July 13, 2010, 08:27:15 AM
I also recommend the all natural variety of peanut butter.  Its the same except they don't had a bunch of partially hydrogenated vegetable oils.  That and they are lower in salts and sugar.

You mean, they are less processed?

You can even get Smuckers brand where the only ingredients is PEANUTS.
Title: Re: Post your favorite recipies here.
Post by: Ansalem on July 13, 2010, 08:44:58 AM
Steak

Ingredients:
1 Steak

Directions:
1. Put steak on grill (or skillet if grill is unavailable)
2. Cook until you can no longer stand the sight of an uneaten steak (or for those with exceptional willpower, stop cooking before steak becomes charcoal)

My favorite recipe. It's simple, easy to follow, and tastes delicious!
Title: Re: Post your favorite recipies here.
Post by: David E. on July 13, 2010, 09:02:02 AM
Steak

Ingredients:
1 Steak

Directions:
1. Put steak on grill (or skillet if grill is unavailable)
2. Cook until you can no longer stand the sight of an uneaten steak (or for those with exceptional willpower, stop cooking before steak becomes charcoal)

My favorite recipe. It's simple, easy to follow, and tastes delicious!


Too Complicated!
Title: Re: Post your favorite recipies here.
Post by: Ansalem on July 13, 2010, 09:05:29 AM
Steak

Ingredients:
1 Steak

Directions:
1. Put steak on grill (or skillet if grill is unavailable)
2. Cook until you can no longer stand the sight of an uneaten steak (or for those with exceptional willpower, stop cooking before steak becomes charcoal)

My favorite recipe. It's simple, easy to follow, and tastes delicious!


Too Complicated!

You can, of course, not bother with steps 1 or 2 and simply eat the steak.

I don't recommend it, but you should give it a try!

wait...
Title: Re: Post your favorite recipies here.
Post by: Lead Farmer on July 13, 2010, 09:05:44 AM
Proper Steak

Ingredients:
1 Steak

Directions:
1. Grill or Pan-Sear steak on both sides until the outside is the appropriate color, but the inside is still nice and bloody.
2. Eat steak, using side dishes to sop up any escaping blood.

Title: Re: Post your favorite recipies here.
Post by: Chew on August 06, 2010, 01:15:20 PM
Bulgogi

A very close clone from my favorite Korean restaurant's version of bulgogi. Restaurants use lots of sugar and this clone is no exception. Considering the numerous references to bolgogi on this forum, I have been negligent for not posting this earlier.

In a small saucepan, stir and simmer until sugar dissolves, the following:
1/2 cup soy sauce
1/2 cup sugar
1 teaspoon sesame oil
1/2 teaspoon liquid smoke
3 cloves of garlic, minced
1 green onion, minced

1 lbs steak (flank, sirlion, etc) cut into strips wide enough so they don't fall through your BBQ grill.

Marinate beef for 4 hours or overnight.

Saute 1 medium onion. Set aside.

Remove beef from marinade; boil marinade to sterilize.

Grill beef do desired doneness.

Serve beef with marinade, onion, and rice.
Title: Re: Post your favorite recipies here.
Post by: seaotter on August 06, 2010, 01:22:23 PM
Vegetable dip

24 oz sour cream
half a cup of mayo
2 tablespoons of dry dill
2 tablespoons beau monde seasoning
1 teaspoon lemon juice

One diced small onion and then an ounce or two of dried onion pieces
Title: Re: Post your favorite recipies here.
Post by: Chew on September 05, 2010, 08:13:39 PM
Shrimp Scampi Pizza

On top of dough put:
1 cup of white sauce (made with butter, not oil). After removing from heat, add 1 clove of minced garlic.
Shrimp, as much as you want, chopped
Mozzarella, shredded

Bake as you would normally bake a pizza.
Title: Re: Post your favorite recipies here.
Post by: KarenX on September 05, 2010, 10:38:28 PM
I brought this dessert to a party today:

Gooey Butter Cake

Preheat oven to 350o.

Combine:
2 eggs, beaten
1/2 cup melted butter (1 stick)
1 box butter cake mix

Spread into ungreased 9 x 13" baking dish.

Combine:
2 eggs, beateb
1/2 cup melted butter (1 stick)
8 oz cream cheese (1 block)
1 lb powdered (confectioner's) sugar (1 box)

Spread mixture on top of cake mixture. Bake for 35 to 45 minutes. Let cool completely before cutting and serving as pieces. If serving warm, serve with a spoon in bowls. 

(I baked for 40 minutes in a glass baking dish and it came out perfectly. I let it cool completely and served in pieces on dishes.)
Title: Re: Post your favorite recipies here.
Post by: Karyn on September 06, 2010, 09:12:44 PM
We eat small meals, usually made out of random leftovers, so I'll warn you that this will make what most Americans would refer to as a 'snack'

Serves 2

1/4 lb heavily seasoned loose sausage (we used a breakfast sausage that was 50% pork and 50% venison with lots of spices that we made ourselves.  I recommend something that won't be too greasy, or drain the grease from it when you are done)
2-3 portabello mushrooms, cubed
1/4 cup red onion
1/2 English muffin, torn to shreds (or stuffing mix or other bread substance)
1 egg
1 acorn squash, halved and seeded
butter
salt and pepper
Parmesan cheese -OR- maple syrup

Preheat oven to 350.  Place acorn squash on a pan, toss 1/2 tsp in squash.  Bake for 15 minutes.  Brush melted butter over squash meat, and sprinkle with salt and pepper.  Put back in oven for 15 - 20 more minutes.  It's really hard to overcook this meal.  In a pan, saute the onion and mushrooms for a minute or two in butter, add the sausage, cook until done.  In a separate bowl, combine English muffin with sausage mix, let cool for a wee bit before adding the egg, and mix thoroughly.  At this point, you can also add in some Parmesan cheese if you decide not to add the maple syrup.  Pull squash out of oven and pack sausage mixture into the squash, until a mound is formed.  You can cover it completely with more Parmesan cheese or the maple syrup.  Put back in the oven for 30 more minutes.  You will want it to cool at least 15 minutes before eating.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 06, 2010, 09:16:03 PM
We eat small meals, usually made out of random leftovers, so I'll warn you that this will make what most Americans would refer to as a 'snack'


No one I know would call that a 'snack'.

Title: Re: Post your favorite recipies here.
Post by: Karyn on September 06, 2010, 09:17:20 PM
We eat small meals, usually made out of random leftovers, so I'll warn you that this will make what most Americans would refer to as a 'snack'


No one I know would call that a 'snack'.

You don't know my family :P
Title: Re: Post your favorite recipies here.
Post by: whitedevilbrewing on September 07, 2010, 12:12:23 AM
That's a good afternoon snack RIGHT THAR :)
Title: Peanut butter ice cream goo
Post by: Copernic on September 07, 2010, 08:59:56 AM
Peanutbutter ice cream goo

Created this almost 30 years ago.

1 large marshmallow
1 Tablespoon peanut butter
3 Tablespoons chocolate sauce

Place marshmallow in a microwave-safe bowl, add peanut butter and chocolate over top.

Microwave on 50% for 15 second increments until marshmallow has expanded 4x its size.  Don't overcook.   Stir all together until liquid consistancy.

ladle over cold ice cream
Title: Re: Post your favorite recipies here.
Post by: JurijD on September 08, 2010, 09:56:08 AM
Also, Papayas, when are you supposed to eat them?  I am not very famililary with them and the last time I had one it was extremely bitter.

I LOVE papayas... I can't get enough of them.

trouble is you can't really get a proper GOOD one anywhere but in the tropics because the good ones can't be shipped.

those that they sell in the supermarkets are just plain disgusting.

There are also a bunch of varieties, I prefer the reddish and yellow Caribbean kind - the Hawaiian "solo" or "sunrise" are not nearly as good imho
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 08, 2010, 10:33:43 AM
At least mangos taste good.

Too bad damn things cost at least 4 USD here.
Title: Re: Post your favorite recipies here.
Post by: Skulker on September 08, 2010, 10:40:44 AM
At least mangos taste good.

Too bad damn things cost at least 4 USD here.
Where is here? Must be some place remote and cold for them to cost that much.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 08, 2010, 12:34:25 PM
At least mangos taste good.

Too bad damn things cost at least 4 USD here.
Where is here? Must be some place remote and cold for them to cost that much.

Sometimes they are around 3 USD.
Title: Re: Post your favorite recipies here.
Post by: Skulker on September 08, 2010, 12:46:09 PM
At least mangos taste good.

Too bad damn things cost at least 4 USD here.
Where is here? Must be some place remote and cold for them to cost that much.

Sometimes they are around 3 USD.
So where do you live ?
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 08, 2010, 12:59:07 PM
At least mangos taste good.

Too bad damn things cost at least 4 USD here.
Where is here? Must be some place remote and cold for them to cost that much.

Sometimes they are around 3 USD.
So where do you live ?

That doesn't concern.
Title: Re: Post your favorite recipies here.
Post by: Skulker on September 08, 2010, 01:27:01 PM
At least mangos taste good.

Too bad damn things cost at least 4 USD here.
Where is here? Must be some place remote and cold for them to cost that much.

Sometimes they are around 3 USD.
So where do you live ?

That doesn't concern.
Ahh you must be a secret agent  :laugh: :laugh: and I suspect underage as well.
Title: Re: Post your favorite recipies here.
Post by: KarenX on September 08, 2010, 01:55:39 PM
The Hawaiian "Sunrise" papayas are $3 each on a good day in San Diego, but I don't really know how much the Mexican papayas cost off the top of my head. They are much larger. And I like the sunrise papayas a lot. We have them for breakfast cut in halves longways, with lime juice over the flesh. You just spoon it out. It's delicious.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 09, 2010, 12:22:48 AM
At least mangos taste good.

Too bad damn things cost at least 4 USD here.
Where is here? Must be some place remote and cold for them to cost that much.

Sometimes they are around 3 USD.
So where do you live ?

That doesn't concern.
Ahh you must be a secret agent  :laugh: :laugh: and I suspect underage as well.

Statutory age is 13 in the next province/state/prefecture/canton.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 09, 2010, 12:23:52 AM
The Hawaiian "Sunrise" papayas are $3 each on a good day in San Diego, but I don't really know how much the Mexican papayas cost off the top of my head. They are much larger. And I like the sunrise papayas a lot. We have them for breakfast cut in halves longways, with lime juice over the flesh. You just spoon it out. It's delicious.

I was talking about the price of mangos, hello.

Title: Re: Post your favorite recipies here.
Post by: Karyn on September 09, 2010, 12:59:01 AM
At least mangos taste good.

Too bad damn things cost at least 4 USD here.
Where is here? Must be some place remote and cold for them to cost that much.

Sometimes they are around 3 USD.
So where do you live ?

That doesn't concern.
Ahh you must be a secret agent  :laugh: :laugh: and I suspect underage as well.

He's in asia somewhere, which to us amrcns is close enough.
Title: Re: Post your favorite recipies here.
Post by: KarenX on September 09, 2010, 01:52:29 AM
The Hawaiian "Sunrise" papayas are $3 each on a good day in San Diego, but I don't really know how much the Mexican papayas cost off the top of my head. They are much larger. And I like the sunrise papayas a lot. We have them for breakfast cut in halves longways, with lime juice over the flesh. You just spoon it out. It's delicious.

I was talking about the price of mangos, hello.

The transition from papayas to mangoes was ambiguous, hello, on account of the phrase "damn things" could have referred to either tropical fruit.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 09, 2010, 01:55:11 AM
The Hawaiian "Sunrise" papayas are $3 each on a good day in San Diego, but I don't really know how much the Mexican papayas cost off the top of my head. They are much larger. And I like the sunrise papayas a lot. We have them for breakfast cut in halves longways, with lime juice over the flesh. You just spoon it out. It's delicious.

I was talking about the price of mangos, hello.

The transition from papayas to mangoes was ambiguous, hello, on account of the phrase "damn things" could have referred to either tropical fruit.

Hello, you are right, hello.

Mangoes taste good, though, don't they?
Title: Re: Post your favorite recipies here.
Post by: KarenX on September 09, 2010, 02:04:16 AM
Yes, they do.

I have a delicious recipe for black beans and rice that uses mangoes and papayas, and red onion and lime. It's the world's most perfect side dish, except for all the dicing.
Title: Re: Post your favorite recipies here.
Post by: KarenX on September 09, 2010, 02:14:46 AM
Speaking of damn things, here's a recipe written on a piece of paper I dragged out of a box and carefully transcribed for your dining pleasure:

Tropical Black Beans and Rice

2 tsp olive oil
1/2 c chopped red onion
1/2 c orange juice
1/3 c lime juice
2 tbsp chopped cilantro
1/2 tsp cayenne pepper
1/2 medium red pepper, chopped
1/2 medium green pepper, chopped
1 medium mango, diced
1 medium papaya, diced
2 garlic cloves, minced
15 oz can of black beans
3 cups cooked rice (kept hot)

Coat large non-stick skillet with spray, and then heat olive oil over medium heat. Add all ingredients except beans and rice. Stir until peppers are tender (about five minutes). Stir in beans and rice. Cook until heated through (about five minutes).
Title: Re: Post your favorite recipies here.
Post by: Bunsen on September 09, 2010, 02:21:47 AM
At least mangos taste good.

Too bad damn things cost at least 4 USD here.
Where is here? Must be some place remote and cold for them to cost that much.

Sometimes they are around 3 USD.
So where do you live ?

That doesn't concern.
Ahh you must be a secret agent  :laugh: :laugh: and I suspect underage as well.
I don't trust people who won't say where they're from on the internet.  We don't need a street address, but a hint would be nice.  I'm currently in Cleveland, Oh.  Am I afraid that people are going to come here and ask a couple million people "hey, are you that jerk Bunsen I met on the internet?"

The only good papaya is a vinegared papaya.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 09, 2010, 08:32:26 AM
Fine, I live in Atami, Shizuoka, Japan.
Title: Re: Post your favorite recipies here.
Post by: Bunsen on September 09, 2010, 09:30:18 AM
Fine, I live in Atami, Shizuoka, Japan.

I'm-a find you, boy.  :P
Title: Re: Post your favorite recipies here.
Post by: Skulker on September 09, 2010, 10:42:16 AM
Fine, I live in Atami, Shizuoka, Japan.

I'm-a find you, boy.  :P
:laugh: :laugh:
Title: Re: Post your favorite recipies here.
Post by: Skulker on September 09, 2010, 10:42:48 AM
Fine, I live in Atami, Shizuoka, Japan.
See, that wasn't so bad.
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 09, 2010, 10:59:57 AM
Fine, I live in Atami, Shizuoka, Japan.
See, that wasn't so bad.

I just don't want to sound like one of those tourists that has to post every post with, "Well, here in Japan..."
Title: Re: Post your favorite recipies here.
Post by: Bunsen on September 09, 2010, 11:16:50 PM
Well, here in Ohio, I'm going to start every post with, "Well, here in Ohio..."
Title: Re: Post your favorite recipies here.
Post by: Lead Farmer on September 10, 2010, 07:10:42 PM
where in Ohio?
that explains your creepily in depth knowledge of the Columbus/Grove City area...
Title: Re: Post your favorite recipies here.
Post by: Bunsen on September 11, 2010, 10:22:40 AM
where in Ohio?
that explains your creepily in depth knowledge of the Columbus/Grove City area...

How many times have I talked about moving to Cleveland on this forum?  I reference living in this hellhole every other post!

GAH!
Title: Re: Post your favorite recipies here.
Post by: kem on September 12, 2010, 03:32:59 AM
It's spring and we still have lots of vinter vegies for stir fries and steaming.  And of course real meat to go with it.  Definitely a favourite recipie. 

Hanging out for toms and capsicums... xmas.
Title: Re: Post your favorite recipies here.
Post by: seaotter on September 12, 2010, 09:46:01 AM
Hash brown Casserole

1 bag of country style shredded hash browns thawed
1 small onion sautéed in a stick of butter
1 can cream of chicken soup
2 cups sour cream
2 cups cheddar cheese
Pepper little salt

Mix all that up in a 9 x 12 casserole pan and top with a can French fried onions and cook at 350 degrees until bubbly (about 30-45 minutes).
Title: Re: Post your favorite recipies here.
Post by: Bunsen on September 12, 2010, 11:53:18 AM
It's spring and we still have lots of vinter vegies for stir fries and steaming.  And of course real meat to go with it.  Definitely a favourite recipie. 

Hanging out for toms and capsicums... xmas.

It always freaks me out when people make statements here in September like "it's spring."

I comprehend what is happening, but some lobe in my head just start pummeling the rest of my brain going "no, no, no."  Part of my brain just refuses to accept it.  Mostly the same part that is surprised when I get off a plane in Fort Myers in February and it's hot outside.

Still, one day, when I'm fabulously wealthy?  Infinite summer...


(http://img.thesun.co.uk/multimedia/archive/00488/SNF16BIZPB-280_488289a.jpg)
Title: Re: Post your favorite recipies here.
Post by: kem on September 13, 2010, 04:20:34 AM
I'm glad I already am fabulously wealthy. 
Title: Re: Post your favorite recipies here.
Post by: Lead Farmer on September 13, 2010, 04:07:53 PM
I'm glad I already am fabulously wealthy.
You're wealthy, I'm wealthy....let's put all our money in a pile and split it in half. :laugh:
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 13, 2010, 04:09:48 PM
I'm glad I already am fabulously wealthy.

You talkin' money-wise or other-way-wise?
Title: Re: Post your favorite recipies here.
Post by: wash-away on September 13, 2010, 05:13:04 PM
and i was proud of cooking bratwurst yesterday lol.
Title: Re: Post your favorite recipies here.
Post by: kem on September 14, 2010, 01:14:05 AM
I'm glad I already am fabulously wealthy.

You talkin' money-wise or other-way-wise?

not in dollars.
Title: Re: Post your favorite recipies here.
Post by: I am Nintendo on September 14, 2010, 08:34:00 PM
Ramen Noodles.

With a bit of:

salt
black or tri-color pepper
adobo seasoning
onion powder

Every day when I come home from school.
Title: Re: Post your favorite recipies here.
Post by: kem on September 14, 2010, 10:12:56 PM
Oxtail casserole

cut two oxtails in pieces (at the joints)
brown them with a couple of large onions and some garlic
add about a 1500 ml of bottled tomatoes (best if you preserved them with basil)
herbs to your taste (always nice thyme and rosemary in the garden)

bake in a covered baking pot at 150o for an hour or two then reduce heat to 100o for another two hours. 

bake a couple of spuds and some pumpkin alongside the casserole, don't waste the oven heat

very good with stir fried leeks and carrots.

best with table grade shiraz or cab/sav

Title: Re: Post your favorite recipies here.
Post by: KarenX on September 14, 2010, 10:26:13 PM
Ramen Noodles.

With a bit of:

salt
black or tri-color pepper
adobo seasoning
onion powder


I like to add a little bit of rice vinegar to the ramen when I make it. Sometimes I drain most of the water first and also stir in peanut butter. Or a lightly beaten egg.

Tonight I cobbled together my first Salade Nicoise. I've never even ordered it from a restaurant before, and was apprehensive, but it came up in conversation a few days ago and something along the line of fats with proteins and vegetables was requested for dinner. The pictures online were very nice. I combined a few recipes, using the Julia Child one for her dressing and vegetable ideas from the epicurious site.

I ended up with baby red potatoes, green beans, red onion, yellow bell pepper, kalamata olives, capers, and tomatoes on a bed of butter lettuce, surrounded by eggs garnished with anchovies and the whole thing topped with tuna fish. It was a hit with Husband and Kindergartener, but Preschooler was just not having it. She ate an egg and a potato and then left the table. She is not acting hungry. I liked it fine, but it took forever to make and I mean forever and I'm not sure how often I'd make it.

I am also skeptical of its leftovers potential, mostly from the point of view of what storing it overnight would do to the atmosphere inside my fridge. And I suck at food photography, but I'm posting a picture anyway.

(http://i306.photobucket.com/albums/nn250/KarenM-X/0914001825.jpg)
Title: Re: Post your favorite recipies here.
Post by: I am Nintendo on September 14, 2010, 10:34:34 PM
(http://i306.photobucket.com/albums/nn250/KarenM-X/0914001825.jpg)

That is beautiful!

I can't remember the last time I saw a dish so decadently prepared.
Title: Re: Post your favorite recipies here.
Post by: seaotter on September 14, 2010, 10:37:47 PM
Center piece (http://www.youtube.com/watch?v=XJVk0yR5zkQ#normal)

Ok it's a decoration, but we dress up what we eat.
Title: Re: Post your favorite recipies here.
Post by: KarenX on September 14, 2010, 11:07:32 PM
(click to show/hide)

That is beautiful!

I can't remember the last time I saw a dish so decadently prepared.

Thank you, but the platter is doing 90 percent of the work. I will take credit for picking the platter out, though!

The more I think about this salad, the more I like it. The wikipedia page calls it basically the French Cobb Salad, but I think the flavors of this have a richness that a regular Cobb salad lacks. Don't get me wrong--I love a Cobb salad--but the ingredients don't combine the same way, and ranch dressing sort of suffers from overexposure these days.
Title: Re: Post your favorite recipies here.
Post by: Karyn on September 19, 2010, 08:55:11 PM
This makes a huge pot and great leftovers, and is insanely easy.

 

1 small red onion, diced

4 cloves garlic, minced

1/2 bag baby carrots, cut into quarters

1 jalapeno pepper, if you like your soup hot, diced

1 can coconut oil

1 can diced tomato

1 can garbanzo beans, drained

2 tablespoons brown sugar

1 cup water

1 tablespoon butter (or veggie oil if you are vegan)

splash of fish sauce (or not, since I'm going to assume it's not vegan)

1 package frozen spinach

curry, and lots of it.  I ended up using 1/2 a can of green curry paste (found in the Asian food market) and about 2 tablespoons of standard curry powder (found at the grocery store in the spice section).  If you don't have green curry paste, I suggest 4 tablespoons of regular curry and the juice of one lime as a substitute.  If you like it really warm, get the red curry paste (found in the Asian section at the grocery store) and mix it with the curry powder. The red curry paste gets very hot very quick, so I suggest no more than 1/2 a teaspoon.

 

Honestly, I tossed everything into the pot at once, turned on the burner and wandered off.  Came back in 15 minutes to stir and break up some of the frozen spinach, then let it gently boil for a while longer.  I'd probably suggest waiting to add the spinach until about 10 minutes before you are ready to serve just because it gets a little brown, but it still tastes awesome.  You can also serve this over white rice, but that takes a whole other pan and lots more effort, so I avoided it.  You could also probably add potatoes, summer squash or mushrooms to this recipe.  I did actually put some portabellos in mine, just because I needed to use them.

 

The picture I'm adding is really ugly.  It's like that for a reason.  For those of you that love Indian Food Lunch Buffet, you'll understand when I say that this stuff looks like that slop that you have no idea what the hell it is, but you take some anyway, and it ends up being the best stuff on the buffet.  Some would argue that this dish sounds a lot more like Thai curry than Indian curry, but those people need to realize that I am such an awesome cook, I transcend ethnic categories.
Title: Re: Post your favorite recipies here.
Post by: Chew on September 19, 2010, 09:39:25 PM
1 can coconut oil

1 can coconut oil??? Are you trying to kill us?
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on September 19, 2010, 10:47:45 PM
1 can coconut oil

1 can coconut oil??? Are you trying to kill us?

the saturated fat in coco oil is differnt from the sat. fat of a beefs.
Title: Re: Post your favorite recipies here.
Post by: Traveler on September 20, 2010, 12:41:08 AM
1 can coconut oil

1 can coconut oil??? Are you trying to kill us?

I suspect that was supposed to be a can of coconut milk.
Title: Re: Post your favorite recipies here.
Post by: Karyn on September 20, 2010, 02:19:12 AM
1 can coconut oil

1 can coconut oil??? Are you trying to kill us?

I suspect that was supposed to be a can of coconut milk.

Oh, yeah.  Also, that recipe makes like 10 servings, so you really aren't getting that much in one bowl.
Title: Re: Post your favorite recipies here.
Post by: kem on September 20, 2010, 03:31:27 AM
coconut oil is the best.  check the RECENT science.
Title: Re: Post your favorite recipies here.
Post by: Chew on September 20, 2010, 12:11:41 PM
coconut oil is the best.  check the RECENT science.

(http://www.ibabuzz.com/darthraider/wp-content/uploads/2008/01/excellent.jpg)

Then it's Thai stir-fried chicken tonight  (http://en.wikipedia.org/wiki/Coconut_oil#As_sexual_lubricant) (recipe to follow)!
Title: Re: Post your favorite recipies here.
Post by: Chew on November 03, 2010, 05:50:19 PM
I love smoked fish. I love Swiss cheese.

For dinner I made smoked Herring white sauce and Swiss cheese pizza.

It's delicious!
Title: Re: Post your favorite recipies here.
Post by: MountainManPan on November 03, 2010, 06:56:10 PM
coconut oil is the best.  check the RECENT science.

Long time, no post.  How you doin'?
Title: Re: Post your favorite recipies here.
Post by: KarenX on December 15, 2010, 11:56:51 AM
My favorite cop-out gift for coworkers/neighbor/hostess gift/school teachers is some kind of food, but I'm too lazy to bake. Today instead I will be stirring up a large batch of this:

Jezebel

1 8 oz jar of apple jelly
1 8 oz jar of pineapple jelly
1 5 oz jar of grated horseradish (not horseradish sauce)
2 Tb dry mustard
1 Tb cracked black pepper

If you can't find apple or pineapple jelly, just use some jelly in that color family (like not grape or strawberry--a lighter fruit). Pour it over a block of cream cheese and serve with crackers.

You can save money by buying the larger jars of jelly, but the smaller jars are better sized for gifting. It gets better after it sits for a while.
Title: Re: Post your favorite recipies here.
Post by: Chew on December 21, 2010, 06:57:34 PM
Too simple a recipe to post really but they came out sooo good I just gotta share.

Deep Fried Turkey Wings

Soaked em in a brine with some black pepper, garlic, All-Spice berries, and dried Rosemary for 8 hours, dusted thoroughly with flour,  then deep fried em in my Fry Daddy.
Title: Re: Post your favorite recipies here.
Post by: Halleyscomet on January 03, 2011, 10:22:51 AM
HalleysComet's evolving English Muffin recipe. (http://blog.matthewmiller.net/2011/01/english-muffins.html)
Title: Re: Post your favorite recipies here.
Post by: seaotter on January 13, 2011, 10:38:16 PM

http://sguforums.com/index.php/topic,17448.0.html (http://sguforums.com/index.php/topic,17448.0.html)

Antelope Tostadas Oswald http://sguforums.com/index.php/topic,22916.msg554009.html#msg554009 (http://sguforums.com/index.php/topic,22916.msg554009.html#msg554009)
avocado soup Karyn http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143 (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Bread and Butter pudding A COMLEAT FAKE ! Spiny http://sguforums.com/index.php/topic,22916.msg554086.html#msg554086 (http://sguforums.com/index.php/topic,22916.msg554086.html#msg554086)
Chicken and 40 Clove Garlic Soup Alisha http://sguforums.com/index.php/topic,22916.msg554002.html#msg554002 (http://sguforums.com/index.php/topic,22916.msg554002.html#msg554002)
Chicken Parmesan BoBethy http://sguforums.com/index.php/topic,22916.msg554603.html#msg554603 (http://sguforums.com/index.php/topic,22916.msg554603.html#msg554603)
Cheese straws seaotter http://sguforums.com/index.php/topic,22916.msg554453.html#msg554453 (http://sguforums.com/index.php/topic,22916.msg554453.html#msg554453)
Fish: Broiled Fish Parmesan Nacreous http://sguforums.com/index.php/topic,22916.msg554281.html#msg554281 (http://sguforums.com/index.php/topic,22916.msg554281.html#msg554281)
Fried Cheese Burger sordid http://sguforums.com/index.php/topic,22916.msg554465.html#msg554465 (http://sguforums.com/index.php/topic,22916.msg554465.html#msg554465)
Hobo Scampi chew http://sguforums.com/index.php/topic,22916.msg554338.html#msg554338 (http://sguforums.com/index.php/topic,22916.msg554338.html#msg554338)
Ice cream: The Daddy Cone evil eye http://sguforums.com/index.php/topic,22916.msg554297.html#msg554297 (http://sguforums.com/index.php/topic,22916.msg554297.html#msg554297)
Super tasty cheese stuffed chicken Karyn http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143 (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Meringue Cookies karenx http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964 (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Peanut Butter Pork chew http://sguforums.com/index.php/topic,22916.msg553995.html#msg553995 (http://sguforums.com/index.php/topic,22916.msg553995.html#msg553995)
Pizza wdb http://sguforums.com/index.php/topic,22916.msg553945.html#msg553945 (http://sguforums.com/index.php/topic,22916.msg553945.html#msg553945)
Pumpkin soup karenx http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964 (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Salsa Karyn http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144 (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Vegetarian chili karenx http://www.recipezaar.com/Grannys-Slow-Cooker-Vegetarian-Chili-51140 (http://www.recipezaar.com/Grannys-Slow-Cooker-Vegetarian-Chili-51140)
Veggie snack Karyn http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144 (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Title: Re: Post your favorite recipies here.
Post by: seaotter on January 13, 2011, 10:40:30 PM
Far as I got so far http://sguforums.com/index.php/topic,22916.msg555201.html#msg555201 (http://sguforums.com/index.php/topic,22916.msg555201.html#msg555201)
Title: Re: Post your favorite recipies here.
Post by: Chew on January 13, 2011, 10:53:50 PM
I'll get the next couple of pages.
Title: Re: Post your favorite recipies here.
Post by: Chew on January 13, 2011, 11:19:53 PM
All done. We were two recipes short of 69.

Antelope Tostadas Oswald (http://sguforums.com/index.php/topic,22916.msg554009.html#msg554009)
Avocado soup Karyn (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Bacon Gravy Skepdad  (http://sguforums.com/index.php/topic,22916.msg555884.html#msg555884)
Bacon Wrapped Barbecue Shrimp Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694322.html#msg694322)
Bacon, Homemade, lean Chew  (http://sguforums.com/index.php/topic,22916.msg695569.html#msg695569)
BBQ Brisket Karyn  (http://sguforums.com/index.php/topic,22916.msg755792.html#msg755792)
Beed, Braised Bacony Chew  (http://sguforums.com/index.php/topic,22916.msg635719.html#msg635719)
Beef Barley Soup Hanes  (http://sguforums.com/index.php/topic,22916.msg694367.html#msg694367)
Beef Chimichurri whtedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg657142.html#msg657142)
Blue Crush seaotter  (http://sguforums.com/index.php/topic,22916.msg755781.html#msg755781)
Bread and Butter pudding A COMLEAT FAKE ! Spiny (http://sguforums.com/index.php/topic,22916.msg554086.html#msg554086)
Breakfast Omelette kem  (http://sguforums.com/index.php/topic,22916.msg694243.html#msg694243)
Brown sauce seaotter  (http://sguforums.com/index.php/topic,22916.msg700405.html#msg700405)
Bulgogi Chew  (http://sguforums.com/index.php/topic,22916.msg776338.html#msg776338)
Cheese straws seaotter  (http://sguforums.com/index.php/topic,22916.msg554453.html#msg554453)
Chicken and 40 Clove Garlic Soup Alisha  (http://sguforums.com/index.php/topic,22916.msg554002.html#msg554002)
Chicken Garlic Chicken with White Wine Sauce KarenX  (http://sguforums.com/index.php/topic,22916.msg675827.html#msg675827)
Chicken Parmesan BoBethy  (http://sguforums.com/index.php/topic,22916.msg554603.html#msg554603)
Chicken Piccata Dirty J. Martini  (http://sguforums.com/index.php/topic,22916.msg656422.html#msg656422)
Curry Roasted Veggies Karyn  (http://sguforums.com/index.php/topic,22916.msg695622.html#msg695622)
Egg Rolls seaotter  (http://sguforums.com/index.php/topic,22916.msg639522.html#msg639522)
English Muffins Halleyscomet/Wakefield  (http://sguforums.com/index.php/topic,22916.msg884579.html#msg884579)
Fish, no name recipe Traveler  (http://sguforums.com/index.php/topic,22916.msg657132.html#msg657132)
Fish: Broiled Fish Parmesan Nacreous  (http://sguforums.com/index.php/topic,22916.msg554281.html#msg554281)
Fried Cheese Burger sordid  (http://sguforums.com/index.php/topic,22916.msg554465.html#msg554465)
Gooey Butter Cake KarenX  (http://sguforums.com/index.php/topic,22916.msg801041.html#msg801041)
Grape Crush Belgarath  (http://sguforums.com/index.php/topic,22916.msg755796.html#msg755796)
Hangtown Frittata Chew  (http://sguforums.com/index.php/topic,22916.msg693208.html#msg693208)
Hash brown Casserole seaotter  (http://sguforums.com/index.php/topic,22916.msg806445.html#msg806445)
Hobo Scampi Chew  (http://sguforums.com/index.php/topic,22916.msg554338.html#msg554338)
Ice cream: The Daddy Cone evil eye  (http://sguforums.com/index.php/topic,22916.msg554297.html#msg554297)
Jezebel KarenX  (http://sguforums.com/index.php/topic,22916.msg873156.html#msg873156)
Logan Martin Cucumber Salad seaotter  (http://sguforums.com/index.php/topic,22916.msg725872.html#msg725872)
Mac and Cheese baked Jack R.  (http://sguforums.com/index.php/topic,22916.msg635783.html#msg635783)
Meringue Cookies KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Mississippi Mud Sorbet Chew  (http://sguforums.com/index.php/topic,22916.msg755828.html#msg755828)
Moroccan Meatloaf KarenX  (http://sguforums.com/index.php/topic,22916.msg755799.html#msg755799)
Mussels steamed slicendice  (http://sguforums.com/index.php/topic,22916.msg575167.html#msg575167)
Naan Manjula  (http://sguforums.com/index.php/topic,22916.msg556346.html#msg556346)
Onion and Swiss cheese spaghetti sauce Chew  (http://sguforums.com/index.php/topic,22916.msg675510.html#msg675510)
Oxtail casserole kem  (http://sguforums.com/index.php/topic,22916.msg808657.html#msg808657)
Pasta Carbonara Skepdad  (http://sguforums.com/index.php/topic,22916.msg726043.html#msg726043)
Peanut Butter Pork Chew  (http://sguforums.com/index.php/topic,22916.msg553995.html#msg553995)
Peanutbutter ice cream goo Copernic  (http://sguforums.com/index.php/topic,22916.msg801772.html#msg801772)
Pizza whitedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg553945.html#msg553945)
Playdough Chew  (http://sguforums.com/index.php/topic,22916.msg557485.html#msg557485)
Pork Fried Rice Karyn  (http://sguforums.com/index.php/topic,22916.msg695623.html#msg695623)
Pumpkin soup KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Ramen Noodles IamNintendo  (http://sguforums.com/index.php/topic,22916.msg808601.html#msg808601)
Ravioli or something iwantbatteries  (http://sguforums.com/index.php/topic,22916.msg675717.html#msg675717)
Ribs, the best way seaotter  (http://sguforums.com/index.php/topic,22916.msg559947.html#msg559947)
Salade Nicoise KarenX  (http://sguforums.com/index.php/topic,22916.msg808669.html#msg808669)
Salmon Chowder Smokeless Chew  (http://sguforums.com/index.php/topic,22916.msg655261.html#msg655261)
Salsa Karyn  (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Sausage stuffed acorn squashKaryn  (http://sguforums.com/index.php/topic,22916.msg801465.html#msg801465)
Shrimp Scampi Pizza Chew  (http://sguforums.com/index.php/topic,22916.msg800981.html#msg800981)
Sloppy Joes II Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694559.html#msg694559)
Smoothy, The Best SnarlPatrick  (http://sguforums.com/index.php/topic,22916.msg555201.html#msg555201)
Spice Rub for Beef Chew  (http://sguforums.com/index.php/topic,22916.msg559933.html#msg559933)
Super tasty cheese stuffed chicken Karyn  (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Thaindian Mystery Stew Karyn  (http://sguforums.com/index.php/topic,22916.msg812426.html#msg812426)
Tom Ka Gai base low fat Chew  (http://sguforums.com/index.php/topic,22916.msg563525.html#msg563525)
Tropical Black Beans and Rice KarenX  (http://sguforums.com/index.php/topic,22916.msg803975.html#msg803975)
Tuna, Almond Crusted Seared Ahi Karyn  (http://sguforums.com/index.php/topic,22916.msg575716.html#msg575716)
Turkey Burgers Evil Eye  (http://sguforums.com/index.php/topic,22916.msg559969.html#msg559969)
Vegetable dip seaotter  (http://sguforums.com/index.php/topic,22916.msg776355.html#msg776355)
Vegetarian chili KarenX  (http://www.recipezaar.com/Grannys-Slow-Cooker-Vegetarian-Chili-51140)

Complied courtesy of seaotter and Chew.
Title: Re: Post your favorite recipies here.
Post by: Karyn on January 13, 2011, 11:21:31 PM

Insanely Easy Karyn http://sguforums.com/index.php/topic,22916.msg812426.html#msg812426 (http://sguforums.com/index.php/topic,22916.msg812426.html#msg812426)


Thanks.   :-*
Title: Re: Post your favorite recipies here.
Post by: Chew on January 13, 2011, 11:28:34 PM
If you have a name for it I will edit it.
Title: Re: Post your favorite recipies here.
Post by: Karyn on January 13, 2011, 11:40:31 PM
If you have a name for it I will edit it.
Thaindian mystery stew.
Title: Re: Post your favorite recipies here.
Post by: seaotter on January 13, 2011, 11:40:39 PM
Wow how did you do that so fast? Thanks!
Title: Re: Post your favorite recipies here.
Post by: Chew on January 13, 2011, 11:44:20 PM
Wow how did you do that so fast? Thanks!

A lot of the remaining pages was MMP acting like the social retard we all came to know and love.
Title: Re: Post your favorite recipies here.
Post by: Chew on January 13, 2011, 11:45:45 PM
I included IaN's recipe for Ramen.  ;D
Title: Re: Post your favorite recipies here.
Post by: Karyn on January 13, 2011, 11:49:17 PM
All done. We were one recipe short of 69.

Snack Karyn  (http://sguforums.com/index.php/topic,22916.msg801465.html#msg801465)

Veggie snack Karyn (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)

The first one you can call sausage stuffed acorn squash.  the second one curry roasted cauliflower.


:D
Title: Re: Post your favorite recipies here.
Post by: Chew on January 13, 2011, 11:54:00 PM
All done. We were one recipe short of 69.

Snack Karyn  (http://sguforums.com/index.php/topic,22916.msg801465.html#msg801465)

Veggie snack Karyn (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)

The first one you can call sausage stuffed acorn squash.  the second one curry roasted cauliflower.


:D

First one is fixed. You already had a recipe for curry roasted cauliflower so I deleted the veggie snack.

Now we're two short of 69.
Title: Re: Post your favorite recipies here.
Post by: Karyn on January 14, 2011, 12:05:23 AM
Creamy garlic spinach

3 large cloves of garlic, minced
2 tablespoons red onion, minced
1/2 bag frozen spinach
1/4 cup sour cream
1/4 cup cheese, cut in centimeter cubes.  I like soft goat cheese, smoked Gouda, feta or anything with a semi strong flavor)
1 tablespoon butter
salt and pepper

Optional additions for a more greek-like flavor:  Use the feta cheese, and add 1/4 cup kalamata olives, thyme and oregano.
For a crunchy variation: add toasted almond slivers.
Great with fish: add the juice from 1 lemon, omit the cheese
And if you like things spicy: a generous dash of red pepper flakes.

Melt the butter in a small saucepan, add the garlic and onion and cook over low medium heat until brown (8 - 10 minutes.)  Add the spinach and sour cream, salt and pepper and stir. If you have any additional herbs, spices, olives or liquids to add, do it now.  Cook until the spinach is warm and the liquid just starts to boil. Cook for an other 3 or 4 minutes to make sure it's plenty warm and then remove from heat.  Stir in the cheese cubes, but make sure they don't melt all the way.  You want little balls of warm cheese in there.  After you dish it out on the plate, then you can add the slivered almonds to the top.

You can also use the Greek version of this recipe and wrap it up in phyllo dough to bake in the oven at 350 for 20 minutes for a super fancy spanikopita.  It was a big hit at Christmas this year.
Title: Re: Post your favorite recipies here.
Post by: KarenX on January 14, 2011, 02:12:37 AM
Parker House Dinner Rolls

Mix together and let cool:
1 cup shortening
1 cup sugar
1 1/2 tsp salt
1 cup boiling water

Mix together:
2 pkgs yeast
1 cup cold water ...and then add 2 eggs.

Combine all ingredients above plus 7 cups of flour. Cover with a towel and let rise to double bulk (about two hours). Divide dough into three parts.

Flour your surface and roll dough out into three circles. Cut the circle in half, then in quarters, etc to sixteen wedges. Starting from the outside, roll the wedge towards the point (like a croissant). Place on ungreased cookie sheet and let rise to double again.

Bake at 350 to 375 for 12 to 15 minutes. Rolls should be very lightly toasted.
Title: Re: Post your favorite recipies here.
Post by: Chew on January 15, 2011, 01:11:42 AM
Antelope Tostadas Oswald (http://sguforums.com/index.php/topic,22916.msg554009.html#msg554009)
Avocado soup Karyn (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Bacon Gravy Skepdad  (http://sguforums.com/index.php/topic,22916.msg555884.html#msg555884)
Bacon Wrapped Barbecue Shrimp Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694322.html#msg694322)
Bacon, Homemade, lean Chew  (http://sguforums.com/index.php/topic,22916.msg695569.html#msg695569)
BBQ Brisket Karyn  (http://sguforums.com/index.php/topic,22916.msg755792.html#msg755792)
Beed, Braised Bacony Chew  (http://sguforums.com/index.php/topic,22916.msg635719.html#msg635719)
Beef Barley Soup Hanes  (http://sguforums.com/index.php/topic,22916.msg694367.html#msg694367)
Beef Chimichurri whtedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg657142.html#msg657142)
Blue Crush seaotter  (http://sguforums.com/index.php/topic,22916.msg755781.html#msg755781)
Bread and Butter pudding A COMLEAT FAKE ! Spiny (http://sguforums.com/index.php/topic,22916.msg554086.html#msg554086)
Breakfast Omelette kem  (http://sguforums.com/index.php/topic,22916.msg694243.html#msg694243)
Brown sauce seaotter  (http://sguforums.com/index.php/topic,22916.msg700405.html#msg700405)
Bulgogi Chew  (http://sguforums.com/index.php/topic,22916.msg776338.html#msg776338)
Cheese straws seaotter  (http://sguforums.com/index.php/topic,22916.msg554453.html#msg554453)
Chicken and 40 Clove Garlic Soup Alisha  (http://sguforums.com/index.php/topic,22916.msg554002.html#msg554002)
Chicken Garlic Chicken with White Wine Sauce KarenX  (http://sguforums.com/index.php/topic,22916.msg675827.html#msg675827)
Chicken Parmesan BoBethy  (http://sguforums.com/index.php/topic,22916.msg554603.html#msg554603)
Chicken Piccata Dirty J. Martini  (http://sguforums.com/index.php/topic,22916.msg656422.html#msg656422)
Creamy garlic spinach Karyn (http://sguforums.com/index.php/topic,22916.msg891880.html#msg891880)
Curry Roasted Veggies Karyn  (http://sguforums.com/index.php/topic,22916.msg695622.html#msg695622)
Egg Rolls seaotter  (http://sguforums.com/index.php/topic,22916.msg639522.html#msg639522)
English Muffins Halleyscomet/Wakefield  (http://sguforums.com/index.php/topic,22916.msg884579.html#msg884579)
Fish, no name recipe Traveler  (http://sguforums.com/index.php/topic,22916.msg657132.html#msg657132)
Fish: Broiled Fish Parmesan Nacreous  (http://sguforums.com/index.php/topic,22916.msg554281.html#msg554281)
Fried Cheese Burger sordid  (http://sguforums.com/index.php/topic,22916.msg554465.html#msg554465)
Gooey Butter Cake KarenX  (http://sguforums.com/index.php/topic,22916.msg801041.html#msg801041)
Grape Crush Belgarath  (http://sguforums.com/index.php/topic,22916.msg755796.html#msg755796)
Hangtown Frittata Chew  (http://sguforums.com/index.php/topic,22916.msg693208.html#msg693208)
Hash brown Casserole seaotter  (http://sguforums.com/index.php/topic,22916.msg806445.html#msg806445)
Hobo Scampi Chew  (http://sguforums.com/index.php/topic,22916.msg554338.html#msg554338)
Ice cream: The Daddy Cone evil eye  (http://sguforums.com/index.php/topic,22916.msg554297.html#msg554297)
Jezebel KarenX  (http://sguforums.com/index.php/topic,22916.msg873156.html#msg873156)
Logan Martin Cucumber Salad seaotter  (http://sguforums.com/index.php/topic,22916.msg725872.html#msg725872)
Mac and Cheese baked Jack R.  (http://sguforums.com/index.php/topic,22916.msg635783.html#msg635783)
Meringue Cookies KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Mississippi Mud Sorbet Chew  (http://sguforums.com/index.php/topic,22916.msg755828.html#msg755828)
Moroccan Meatloaf KarenX  (http://sguforums.com/index.php/topic,22916.msg755799.html#msg755799)
Mussels steamed slicendice  (http://sguforums.com/index.php/topic,22916.msg575167.html#msg575167)
Naan Manjula  (http://sguforums.com/index.php/topic,22916.msg556346.html#msg556346)
Onion and Swiss cheese spaghetti sauce Chew  (http://sguforums.com/index.php/topic,22916.msg675510.html#msg675510)
Oxtail casserole kem  (http://sguforums.com/index.php/topic,22916.msg808657.html#msg808657)
Parker House Dinner Rolls KarenX (http://sguforums.com/index.php/topic,22916.msg891904.html#msg891904)
Pasta Carbonara Skepdad  (http://sguforums.com/index.php/topic,22916.msg726043.html#msg726043)
Peanut Butter Pork Chew  (http://sguforums.com/index.php/topic,22916.msg553995.html#msg553995)
Peanutbutter ice cream goo Copernic  (http://sguforums.com/index.php/topic,22916.msg801772.html#msg801772)
Pizza whitedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg553945.html#msg553945)
Playdough Chew  (http://sguforums.com/index.php/topic,22916.msg557485.html#msg557485)
Pork Fried Rice Karyn  (http://sguforums.com/index.php/topic,22916.msg695623.html#msg695623)
Pumpkin soup KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Ramen Noodles IamNintendo  (http://sguforums.com/index.php/topic,22916.msg808601.html#msg808601)
Ravioli or something iwantbatteries  (http://sguforums.com/index.php/topic,22916.msg675717.html#msg675717)
Ribs, the best way seaotter  (http://sguforums.com/index.php/topic,22916.msg559947.html#msg559947)
Salade Nicoise KarenX  (http://sguforums.com/index.php/topic,22916.msg808669.html#msg808669)
Salmon Chowder Smokeless Chew  (http://sguforums.com/index.php/topic,22916.msg655261.html#msg655261)
Salsa Karyn  (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Sausage stuffed acorn squashKaryn  (http://sguforums.com/index.php/topic,22916.msg801465.html#msg801465)
Shrimp Scampi Pizza Chew  (http://sguforums.com/index.php/topic,22916.msg800981.html#msg800981)
Sloppy Joes II Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694559.html#msg694559)
Smoothy, The Best SnarlPatrick  (http://sguforums.com/index.php/topic,22916.msg555201.html#msg555201)
Spice Rub for Beef Chew  (http://sguforums.com/index.php/topic,22916.msg559933.html#msg559933)
Super tasty cheese stuffed chicken Karyn  (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Thaindian Mystery Stew Karyn  (http://sguforums.com/index.php/topic,22916.msg812426.html#msg812426)
Tom Ka Gai base low fat Chew  (http://sguforums.com/index.php/topic,22916.msg563525.html#msg563525)
Tropical Black Beans and Rice KarenX  (http://sguforums.com/index.php/topic,22916.msg803975.html#msg803975)
Tuna, Almond Crusted Seared Ahi Karyn  (http://sguforums.com/index.php/topic,22916.msg575716.html#msg575716)
Turkey Burgers Evil Eye  (http://sguforums.com/index.php/topic,22916.msg559969.html#msg559969)
Vegetable dip seaotter  (http://sguforums.com/index.php/topic,22916.msg776355.html#msg776355)
Vegetarian chili KarenX  (http://www.recipezaar.com/Grannys-Slow-Cooker-Vegetarian-Chili-51140)

Compiled courtesy of seaotter and Chew.
Title: Re: Post your favorite recipies here.
Post by: Chew on January 17, 2011, 06:37:45 PM
Tonight I am experimenting with Shrimp Scampi Trenchers. (http://en.wikipedia.org/wiki/Trencher_%28tableware%29) I'm baking the bread now. I'll make a white sauce then add garlic and shrimp. Then dump the sauce into the 'trencher'.

After-action report to follow.

Edit:

After-action report follows: It's effing delicious!
Title: Re: Post your favorite recipies here.
Post by: Halleyscomet on January 18, 2011, 10:38:35 AM
I've been reading some books detailing old recipes.

Monster Egg

1. Take 10 to 12 eggs. Separate the yolks from the whites.

2. Place the yolks in a large pig's bladder and boil until the yolks are "set." Remove the yolk mass from the bladder.

3. Fill an even LARGER pig's bladder with the whites and place the set yolk mass in the middle. Make sure to keep the set yolk mass intact

4. Boil until cooked through.

5. Remove from the bladder and serve intact. Slice at the table for the most dramatic effect.

I would suggest some salt be added before cooking. Deviling the yolks in advance would be a fun touch. Naturally two pig bladders will be a hard thing to come by in this day and age so a substitution must be made.

Any suggestions on a good substitution for a pig bladder in boiling eggs? I want to try this recipe at a future party.
Title: Re: Post your favorite recipies here.
Post by: Karyn on January 18, 2011, 10:03:00 PM
You know, I thought that would be an easy search on google for pig bladder, but it's not.
Title: Re: Post your favorite recipies here.
Post by: Chew on January 18, 2011, 10:17:58 PM
Any suggestions on a good substitution for a pig bladder in boiling eggs? I want to try this recipe at a future party.

Ham casings.
Title: Re: Post your favorite recipies here.
Post by: Halleyscomet on January 19, 2011, 09:59:10 AM
Any suggestions on a good substitution for a pig bladder in boiling eggs? I want to try this recipe at a future party.

Ham casings.

That's more for sausage though. It's not quite the right shape for cooking a dozen eggs into a solid mass. Still, I could use them for a smaller scale trial of two to three eggs. It wouldn't be a "Monster" egg, but it would still get a "WTF bird did THAT come from?" reaction when served. I like the idea, thank you.
Title: Re: Post your favorite recipies here.
Post by: Chew on January 19, 2011, 11:16:22 AM
I recommended ham casings because they are slightly wider than sausage casings. 12 large egg yolks make 1 cup. One cup is a sphere with a diameter of 3.6 inches. So your novelty yolk should fit in a ham casing.

Leggs pantyhose come in big plastic eggs. You might be able to use one as a mold for the yolk. You could thread wire or yarn into the yolk before boiling it so it can later be suspended in the egg white.

Egg molds exist but I don't think they are heat proof. http://www.pastrychef.com/GIANT-EGG-MOLD-SET_p_1777.html (http://www.pastrychef.com/GIANT-EGG-MOLD-SET_p_1777.html)
Title: Re: Post your favorite recipies here.
Post by: Karyn on February 06, 2011, 02:46:37 PM
(http://i248.photobucket.com/albums/gg166/revkaryn/food/DSCF0045.jpg)
(http://i248.photobucket.com/albums/gg166/revkaryn/food/DSCF0048.jpg)
(http://i248.photobucket.com/albums/gg166/revkaryn/food/DSCF0042.jpg)
(http://i248.photobucket.com/albums/gg166/revkaryn/food/DSCF0028.jpg)
(http://i248.photobucket.com/albums/gg166/revkaryn/food/DSCF0025.jpg)
Title: Re: Post your favorite recipies here.
Post by: Chew on February 07, 2011, 11:57:48 PM
Is that... seaweed... in that chimichanga?
Title: Re: Post your favorite recipies here.
Post by: Karyn on February 08, 2011, 08:49:21 AM
that's spinach in that phylo dough.
Title: Re: Post your favorite recipies here.
Post by: Halleyscomet on February 08, 2011, 09:44:26 AM
that's spinach in that phylo dough.

OMFG. Please post the recipes.
Title: Re: Post your favorite recipies here.
Post by: AlaskaGrown on February 10, 2011, 11:56:20 AM
As requested by Chew:

Braised Pork Chops with Tomatoes, Anchovies, and Rosemary
(modified from the NYT)
Serves 2, 45 minutes

2 pork chops or pork steaks, about 1.5 inches thick
1 red onion, halved and thinly sliced
1  tbs rosemary, chopped
2 garlic cloves, minced
2 pounds tomatoes, chopped, or 1 28-oz can diced tomatoes
4 anchovy fillets, chopped
salt, pepper, olive oil

1. Rinse pork chops, pat dry, season with salt and pepper.
2. In a large skillet, heat 1 tbs oil over medium-high heat, and sear chops till well-browned (3-4 min per side). Remove to a plate.
3. Add 1 tbs oil to the skillet, and saute onion and rosemary till onions are golden (5 min). Add garlic and saute 1 min.
4. Add tomatoes, anchovies, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, about 10 min.
5. Add pork chops back to skillet, with any accumulated juices. Reduce heat to medium, cover the skillet, and simmer till interior of chops is 145 degrees.
6. Remove from heat, allow to rest 5 min in pan. Serve over egg noodles or polenta.
Title: Re: Post your favorite recipies here.
Post by: Karyn on February 10, 2011, 09:22:12 PM
While I was looking for my spinach and meat 'chimichanga' recipe for the pic I posted above, I came across this, which includes anchovies.  It is not my own:

Olive Tepanade

    * 1 cup Niçoise olives, pitted
    * 1 cup small green French olives (Picholine), pitted
    * 1/4 cup Oven-Dried Tomatoes , drained
    * 1 tablespoon capers
    * 1 garlic clove
    * 1 anchovy fillet
    * 1/2 tablespoon chopped fresh basil leaves
    * 1/2 tablespoon chopped fresh thyme leaves
    * 1/2 tablespoon chopped fresh flat-leaf parsley leaves
    * 1/4 tablespoon chopped fresh oregano leaves
    * 1/4 cup extra-virgin olive oil
Title: Re: Post your favorite recipies here.
Post by: Karyn on February 10, 2011, 09:49:45 PM
Okay, I thought this one was based off the greek version of the spinach recipe I posted above, but the more I look at the pic, I think I'm wrong about that, so the following recipe is based off memory and what it looks like I did according to the pic.


Phylo dough - set it out 48 hours in advance in the fridge.  It needs to be cold, but completely unfrozen to work properly.

1 Chicken breast
1/4 cup chopped basil
1/4 cup olive oil
garlic powder
oregano
thyme
salt and pepper to taste

Cut breast into strips and marinate over night in everything listed above.  Heat 1 tbsp butter over medium heat until bubbling and brown.  Add chicken strips, and cook until they are brown and cooked through.  And when I say brown, I mean almost burnt.  You want a nice, tough crust on those things.  Remove from heat and let sit for a bit.  You will want to cut them into smaller pieces before you add them to the spinach.

1 cup fresh spinach, minced
3 cloves garlic, coarsley minced
1/4 cup red onion, minced
1/4 cup smoked cheddar, cut into 2 cm cubes  You want to make sure those cubes just barely melt in the middle after all is done.
1 tbs butter.
If you happen to have a jar of anchovies, 2 finely chopped anchovies would probably taste pretty badass in this, but I haven't tried it.  Please let me know if you do.

Preheat your oven to 425f.
Melt butter over medium heat until brown and bubbly (WAIT until it it brown and bubbly!!)  Add garlic and onions (and anchovies).  Cook until they have a fine dark brown crust on them.  Remove garlic and onions from heat, place in bowl with chopped chicken and cheese cubes, mix.  Toss the spinach in whatever decimated remains happen to be in the bottom of the pan.  If there is nothing in the pan, add some more butter, and wait until it's brown and bubbly.  The spinach should just sit in there for a minute or so, until it's barely wilted.  You may have to do this in batches if you are making this recipe for more than one person, and have doubled everything.  Toss spinach into the bowl with everything else and mix some more.

some more butter and a wee bit of olive oil, melted together.

On a baking sheet, covered in aluminum foil, lay out a layer of phylo dough.  brush generously with oil/butter mix and lay out an other layer on top.  Repeat for desired thickness, usually 2 to 3 layers.  Spoon mixture in a thick rod at one end, and roll the concoction into a nice tube.  Make sure there is plenty of fat goo on the bottom side of the roll by sopping up any remains with the roll.  You want that entire thing oozing in oil/butter mix.  Bake for 20 minutes, until crispy brown.

Title: Re: Post your favorite recipies here.
Post by: Halloran on March 17, 2011, 04:58:08 PM
(you can thank me for this after your family is clamouring for more)  :)

The Best Baked Mac n Cheese Ever

Ingredients:
1 pound elbow macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons  spicy southwest mustard
5 cups milk
1/2 yellow onion, finely diced
1 teaspoon Old Bay seasoning
12 ounces cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
6 tablespoons butter
2 cup italian bread crumbs

Directions:
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, and Old Bay. Simmer for ten minutes.

Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 45 minutes. Remove from oven and rest for five minutes before serving.
Title: Re: Post your favorite recipies here.
Post by: Karyn on March 17, 2011, 11:29:36 PM
Am I the only one that likes my mac and cheese with things and stuff in it, like bacon and broccoli and sun dried tomatoes?
Title: Re: Post your favorite recipies here.
Post by: Andrew Clunn on March 17, 2011, 11:31:43 PM
Why ruin perfectly good sun dried tomatoes and broccoli with icky cheese?
Title: Re: Post your favorite recipies here.
Post by: Traveler on March 18, 2011, 12:50:08 AM
Am I the only one that likes my mac and cheese with things and stuff in it, like bacon and broccoli and sun dried tomatoes?

You aren't the only one. I think that most things that would be good in an omelet would also be good in mac and cheese.
Title: Re: Post your favorite recipies here.
Post by: Halloran on March 21, 2011, 07:39:44 PM
Am I the only one that likes my mac and cheese with things and stuff in it, like bacon and broccoli and sun dried tomatoes?

Nope, I love it too. And while you certianly could add anything to my mac n cheese recipe, I dont bother to put that stuff in. On the other side of the coin, nothing you could add to a crappy mac n cheese is going to fix that. It's like pizza: I'm just telling you how to make the best plain pizza ever - you can decide if you want toppings.  Mmmmmm pizza analogy....  :)
Title: Re: Post your favorite recipies here.
Post by: Chew on April 02, 2011, 10:18:19 PM
I love ramen. Think I'll make this sometime very soon.

ETA: I just noticed this video has over 900,000 views!

How to Make Yakibuta Ramen (Japanese Noodle Dish with Roasted Pork Ribs) (http://www.youtube.com/watch?v=-wa0umYJVGg&NR=1&feature=fvwp#)
Title: Re: Post your favorite recipies here.
Post by: moj on April 03, 2011, 05:22:43 PM
This is not at all my own or even difficult or creative recipe (http://allrecipes.com/Recipe/Best-Peanut-Butter-Cookies-Ever/Detail.aspx). I just took this recipe for peanut butter cookies and added 2 cups of ghirardelli dark chocolate chips.  Like freaking crack!  They are really rich and only can be eaten in small doses but so good.

Ingredients

2 cups peanut butter
2 cups white sugar
1.5 cups of ghirardelli dark chocolate chips
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, chocolate chips and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Title: Re: Post your favorite recipies here.
Post by: AlaskaGrown on April 04, 2011, 02:43:31 PM
Another yummy variation on PB cookies is to make a thumbprint in the middle and put in a dollop of jelly.

If you want to get fancy, you can add a bit more flour to the recipe, maybe 1/4 cup more. Then roll out the dough, cut out shapes, and make sandwiches with jelly in between.
Title: Re: Post your favorite recipies here.
Post by: Karyn on April 07, 2011, 12:09:28 AM
Meat Pie.

Crust:
1 stick plus 2 tablespoons cold butter
1.5 cups flour (better if refrigerated.)
1.5 teaspoons salt.
half and half

Cut the butter into the flour and salt with a pastry cutter, leaving a pile of pea sized pieces.  Add the half and half slowly with a cold metal spoon until a slightly sticky dough forms.  Cover and put in fridge for an hour or two minimum.  When it's done cooling, preheat oven to 350f, lightly oil a deep dish pie pan and roll out slightly more than 1/2 the dough.  Put the other ball back in the fridge.  Push the rolled dough into pie pan, making sure that the dough comes out over the top of the pan a bit.  Cover the pan with foil and bake for 10 - 15 minutes.

While the pie crust is cooking:
Innards:
I used 1 pound of ground venison that my step-dad killed and butchered for me, but I'm sure beef, pork or buffalo would do just fine.  If you use a fatty meat, you will probably want to drain it off.
1/2 red onion, chopped
3 cloves garlic, chopped
4 - 5 medium white mushrooms, chopped
.5 cup half and half
1 beef bouillon cube
thyme, basil, oregano, pepper, soy sauce
.5 cup Parmesan cheese
2 tablespoons flour


Dump your onion, garlic and mushrooms into a medium hot pan with a pat of butter.  Let cook for about 3 - 5 minutes and then add your meat and array of spices and soy sauce.  Mix and let brown a bit.  This is probably a good time to roll out the rest of the pie crust into a nice circle.  If you are using a fatty meat, give it a good draining.  Mix the flour with the half and half, toss in the bouillon cube.  Pour into the meat mixture and give it a good mix.  You may adjust the half and half if you want a gravier pie.  Let cook for a few more minutes until the meat is done and toss directly in your half baked pie shell.  Cover generously with Parmesan cheese.  Toss your fresh pie dough on the top and pinch around the baked stuff.  Cover with foil and bake for 30 minutes.  Remove the foil and bake until the top is browned, about 10 - 15 more minutes.  Cool and eat.

I'll admit, I suck at presentation.  The pie shell portion of this mostly just looked like a darkened lump of biscuit, but it tasted good.  It completely falls apart out of the pan anyway.

(http://i248.photobucket.com/albums/gg166/revkaryn/IMG_00551.jpg)
Title: Re: Post your favorite recipies here.
Post by: Halloran on April 10, 2011, 08:43:40 PM
Dessert cups. I'm not gonna post a recipe though, just pics. Use your favorite brand of milk chocolate and a double boiler.
(http://i.imgur.com/TvTMQ.jpg)
Title: Re: Post your favorite recipies here.
Post by: Karyn on April 10, 2011, 11:52:31 PM
Smoked mussel stuffed mushrooms.

10 - 12 large white mushrooms, destemmed
2 tbsp chopped mushroom stems
5 - 6 smoked mussels, chopped (I find these in the seafood section of our local grocer)
2 tbsp finely chopped red onion
2 cloves garlic
3 tbsp cup bread crumbs
3 tbsp Parmesan cheese
thyme, salt and pepper
butter

Preheat oven to 375f.  Mix the mussels, stems, onion and garlic together and fry with a tablespoon of butter.  Toss into a bowl with the Parmesan, breadcrumbs, thyme, salt and pepper, mix well.  brush the mushrooms with 2 tablespoons of melted butter and place on an aluminum foil lined cookie sheet.  Heap the stuffing mix into the mushrooms and add a pat of butter to the top of each one.  Bake for 25 minutes, or until well browned.

Sorry about the quality of the picture.

(http://i248.photobucket.com/albums/gg166/revkaryn/food/DSCF0004.jpg)



Title: Re: Post your favorite recipies here.
Post by: Chew on April 11, 2011, 12:02:47 AM
(http://img1.tvloop.com/img/showpics/d5/76/l3512de1f0000_1_27933.jpg)

Ok, I'm making that today. Even tho' the only smoked mussels I will be able to get are the tinned ones.
Title: Share your favorite recipes!
Post by: RyanSchwieger on April 12, 2011, 07:51:54 AM
I'm fairly new to cooking, and not very skilled at it, but here's one of my favorite things to make. Our family calls it "Sticky Chicken" and my parents learned to make it in Korea on their mormon missions(they both went to south korea).

I think it'd be a good idea to use spoiler tags for the recipes just to condense posts.

(click to show/hide)

Looking forward to trying some new delicious recipes and becoming better at cooking/baking. I'm fat, and looking for a new hobby, so I figured...why not learn to cook? =)
Title: Re: Share your favorite recipes!
Post by: AxeGrrl on April 12, 2011, 08:00:34 AM

Ok kiddies (veggies/vegans and meat-eaters alike!), here’s a recipe that will satisfy all and really surprise some!

Vegan Tofu Cheesecake

8 to 10 pieces of baking chocolate (one package is about right)
1 1/2 cups sugar
16 oz silken tofu
2 tsp vanilla extract
9” pie crust

Put the tofu, sugar, and flavoring in a blender and puree. Put the chocolate in a microwaveable bowl and heat until melted; you may have to stir it half-way through to make sure it heats evenly. Add the melted chocolate to the other ingredients and blend until they’re completely mixed. Empty the blender into the pie crust. Smooth out the surface of the filling and chill it until it sets.
~~~~

To be honest, I tried it because I wanted to make something for my vegan friend’s birthday and every other recipe I found involved a LOT more work:)  Boy, am I glad I did :)  I’ve made this for people who start to gag at the mere mention of the word ‘vegan’ and/or ‘tofu’, and I’ve given it to children (who came back for more, even after they found out what it’s made of!)

It doesn’t hurt that it’s also easy-kapeezy to make:)

Seriously, try it :)
Title: Re: Share your favorite recipes!
Post by: Chew on April 12, 2011, 09:00:05 AM
.
Title: Re: Post your favorite recipies here.
Post by: Chew on April 12, 2011, 09:08:59 AM
Antelope Tostadas Oswald (http://sguforums.com/index.php/topic,22916.msg554009.html#msg554009)
Avocado soup Karyn (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Bacon Gravy Skepdad  (http://sguforums.com/index.php/topic,22916.msg555884.html#msg555884)
Bacon Wrapped Barbecue Shrimp Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694322.html#msg694322)
Bacon, Homemade, lean Chew  (http://sguforums.com/index.php/topic,22916.msg695569.html#msg695569)
BBQ Brisket Karyn  (http://sguforums.com/index.php/topic,22916.msg755792.html#msg755792)
Beed, Braised Bacony Chew  (http://sguforums.com/index.php/topic,22916.msg635719.html#msg635719)
Beef Barley Soup Hanes  (http://sguforums.com/index.php/topic,22916.msg694367.html#msg694367)
Beef Chimichurri whtedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg657142.html#msg657142)
Best Baked Mac n Cheese Ever Halloran (http://sguforums.com/index.php/topic,22916.msg755781.html#msg755781)
Best Peanut Butter Cookies moj (http://sguforums.com/index.php/topic,22916.msg554086.html#msg554086)
Blue Crush seaotter  (http://sguforums.com/index.php/topic,22916.msg694243.html#msg694243)
Braised Pork Chops AlsakaGrown (http://sguforums.com/index.php/topic,22916.msg700405.html#msg700405)
Bread and Butter pudding A COMLEAT FAKE ! Spiny (http://sguforums.com/index.php/topic,22916.msg776338.html#msg776338)
Breakfast Omelette kem  (http://sguforums.com/index.php/topic,22916.msg554453.html#msg554453)
Brown sauce seaotter  (http://sguforums.com/index.php/topic,22916.msg554002.html#msg554002)
Bulgogi Chew  (http://sguforums.com/index.php/topic,22916.msg675827.html#msg675827)
Cheese straws seaotter  (http://sguforums.com/index.php/topic,22916.msg554603.html#msg554603)
Chicken and 40 Clove Garlic Soup Alisha  (http://sguforums.com/index.php/topic,22916.msg656422.html#msg656422)
Chicken Garlic Chicken with White Wine Sauce KarenX  (http://sguforums.com/index.php/topic,22916.msg695622.html#msg695622)
Chicken Parmesan BoBethy  (http://sguforums.com/index.php/topic,22916.msg639522.html#msg639522)
Chicken Piccata Dirty J. Martini  (http://sguforums.com/index.php/topic,22916.msg884579.html#msg884579)
Curry Roasted Veggies Karyn  (http://sguforums.com/index.php/topic,22916.msg657132.html#msg657132)
Dessert Cups Halloran (http://sguforums.com/index.php/topic,22916.msg554281.html#msg554281)
Egg Rolls seaotter  (http://sguforums.com/index.php/topic,22916.msg554465.html#msg554465)
English Muffins Halleyscomet/Wakefield  (http://sguforums.com/index.php/topic,22916.msg801041.html#msg801041)
Fish, no name recipe Traveler  (http://sguforums.com/index.php/topic,22916.msg755796.html#msg755796)
Fish: Broiled Fish Parmesan Nacreous  (http://sguforums.com/index.php/topic,22916.msg693208.html#msg693208)
Fried Cheese Burger sordid  (http://sguforums.com/index.php/topic,22916.msg806445.html#msg806445)
Gooey Butter Cake KarenX  (http://sguforums.com/index.php/topic,22916.msg554338.html#msg554338)
Grape Crush Belgarath  (http://sguforums.com/index.php/topic,22916.msg554297.html#msg554297)
Hangtown Frittata Chew  (http://sguforums.com/index.php/topic,22916.msg812426.html#msg812426)
Hash brown Casserole seaotter  (http://sguforums.com/index.php/topic,22916.msg873156.html#msg873156)
Hobo Scampi Chew  (http://sguforums.com/index.php/topic,22916.msg725872.html#msg725872)
Ice cream: The Daddy Cone evil eye  (http://sguforums.com/index.php/topic,22916.msg635783.html#msg635783)
Insanely Easy Karyn  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Jezebel KarenX  (http://sguforums.com/index.php/topic,22916.msg755828.html#msg755828)
Logan Martin Cucumber Salad seaotter  (http://sguforums.com/index.php/topic,22916.msg755799.html#msg755799)
Mac and Cheese baked Jack R.  (http://sguforums.com/index.php/topic,22916.msg575167.html#msg575167)
Meat Pie Karyn (http://sguforums.com/index.php/topic,22916.msg556346.html#msg556346)
Meringue Cookies KarenX  (http://sguforums.com/index.php/topic,22916.msg675510.html#msg675510)
Mississippi Mud Sorbet Chew  (http://sguforums.com/index.php/topic,22916.msg808657.html#msg808657)
Monster Egg Halleyscomet/Wakefield (http://sguforums.com/index.php/topic,22916.msg726043.html#msg726043)
Moroccan Meatloaf KarenX  (http://sguforums.com/index.php/topic,22916.msg553995.html#msg553995)
Mussels steamed slicendice  (http://sguforums.com/index.php/topic,22916.msg801772.html#msg801772)
Naan Manjula  (http://sguforums.com/index.php/topic,22916.msg553945.html#msg553945)
Olive Tepanade Karyn (http://sguforums.com/index.php/topic,22916.msg557485.html#msg557485)
Onion and Swiss cheese spaghetti sauce Chew  (http://sguforums.com/index.php/topic,22916.msg695623.html#msg695623)
Oxtail casserole kem  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Pasta Carbonara Skepdad  (http://sguforums.com/index.php/topic,22916.msg808601.html#msg808601)
Peanut Butter Pork Chew  (http://sguforums.com/index.php/topic,22916.msg675717.html#msg675717)
Peanutbutter ice cream goo Copernic  (http://sguforums.com/index.php/topic,22916.msg559947.html#msg559947)
Phylo Pie Karyn (http://sguforums.com/index.php/topic,22916.msg808669.html#msg808669)
Pizza whitedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg655261.html#msg655261)
Playdough Chew  (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Pork Fried Rice Karyn  (http://sguforums.com/index.php/topic,22916.msg800981.html#msg800981)
Pumpkin soup KarenX  (http://sguforums.com/index.php/topic,22916.msg694559.html#msg694559)
Ramen Noodles IamNintendo  (http://sguforums.com/index.php/topic,22916.msg555201.html#msg555201)
Ravioli or something iwantbatteries  (http://sguforums.com/index.php/topic,22916.msg801465.html#msg801465)
Ribs, the best way seaotter  (http://sguforums.com/index.php/topic,22916.msg559933.html#msg559933)
Salade Nicoise KarenX  (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Salmon Chowder Smokeless Chew  (http://sguforums.com/index.php/topic,22916.msg563525.html#msg563525)
Salsa Karyn  (http://sguforums.com/index.php/topic,22916.msg803975.html#msg803975)
Shrimp Scampi Pizza Chew  (http://sguforums.com/index.php/topic,22916.msg575716.html#msg575716)
Sloppy Joes II Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg559969.html#msg559969)
Smoked Mussel Stuffed Mushrooms Karyn (http://sguforums.com/index.php/topic,22916.msg776355.html#msg776355)
Smoothy, The Best SnarlPatrick  (http://www.recipezaar.com/Grannys-Slow-Cooker-Vegetarian-Chili-51140)
Snack Karyn  (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Spice Rub for Beef Chew  (http://sguforums.com/index.php/topic,22916.msg893822.html#msg893822)
Sticky Chicken RyanSchwieger (http://sguforums.com/index.php/topic,22916.msg908310.html#msg908310)
Super tasty cheese stuffed chicken Karyn  (http://sguforums.com/index.php/topic,22916.msg908798.html#msg908798)
Tom Ka Gai base low fat Chew  (http://sguforums.com/index.php/topic,22916.msg908813.html#msg908813)
Tropical Black Beans and Rice KarenX  (http://sguforums.com/index.php/topic,22916.msg931795.html#msg931795)
Tuna, Almond Crusted Seared Ahi Karyn  (http://sguforums.com/index.php/topic,22916.msg943958.html#msg943958)
Turkey Burgers Evil Eye  (http://sguforums.com/index.php/topic,22916.msg946559.html#msg946559)
Vegan Tofu Cheesecake AxeGrrl (http://sguforums.com/index.php/topic,22916.msg948665.html#msg948665)
Vegetable dip seaotter  (http://sguforums.com/index.php/topic,22916.msg948802.html#msg948802)
Vegetarian chili KarenX  (http://sguforums.com/index.php/topic,22916.msg949991.html#msg949991)
Veggie snack Karyn (http://sguforums.com/index.php/topic,22916.msg950000.html#msg950000)
Title: Re: Post your favorite recipies here.
Post by: Karyn on April 12, 2011, 09:12:26 AM
Merged in some good eats.
Title: Re: Post your favorite recipies here.
Post by: Skepdad on April 14, 2011, 09:07:05 PM
Merged in some good eats.

A reference to your sig - not your post .... I'd love to, but you'll have to move that damned cat.

Heh ... either way it's funny.

Feel free to delete after an appropriate chuckle.
Title: Easy ice cream pseudo magic-shell toping
Post by: Copernic on April 25, 2011, 01:49:08 AM
My kids love this.
1 large marshmallow
2 tablespoons of peanut butter
3 tablespoons of chocolate syrup

microwave everything at 50% power for 15 seconds.  Remove and stir.  Continue to microwave and then stir at 5 second increments until marshmallow is entirely melted and you are left with a chocolate-y mixture.   Poor/scoop over ice cream and the sauce will harden. 
Title: Re: Post your favorite recipies here.
Post by: Karyn on June 19, 2011, 07:45:00 PM
Chew, all of your links are completely off for some reason.  Why are you making me work????
Title: Re: Post your favorite recipies here.
Post by: Audiophile on July 07, 2011, 07:49:54 AM
I'm lazy, so I'll just post the link:

Meatballs (http://www.the20minuters.com/spaceballs)
Title: Re: Post your favorite recipies here.
Post by: Chew on July 14, 2011, 03:38:11 AM
Karyn, dunno how that happened but they's fixed now.

Antelope Tostadas Oswald (http://sguforums.com/index.php/topic,22916.msg554009.html#msg554009)
Avocado soup Karyn (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Bacon Gravy Skepdad  (http://sguforums.com/index.php/topic,22916.msg555884.html#msg555884)
Bacon Wrapped Barbecue Shrimp Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694322.html#msg694322)
Bacon, Homemade, lean Chew  (http://sguforums.com/index.php/topic,22916.msg695569.html#msg695569)
BBQ Brisket Karyn  (http://sguforums.com/index.php/topic,22916.msg755792.html#msg755792)
Beef Barley Soup Hanes  (http://sguforums.com/index.php/topic,22916.msg694367.html#msg694367)
Beef Chimichurri whtedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg657142.html#msg657142)
Beef, Braised Bacony Chew  (http://sguforums.com/index.php/topic,22916.msg635719.html#msg635719)
Best Baked Mac n Cheese Ever Halloran (http://sguforums.com/index.php/topic,22916.msg931795.html#msg931795)
Best Peanut Butter Cookies moj (http://sguforums.com/index.php/topic,22916.msg943958.html#msg943958)
Blue Crush seaotter  (http://sguforums.com/index.php/topic,22916.msg755781.html#msg755781)
Braised Pork Chops AlsakaGrown (http://sguforums.com/index.php/topic,22916.msg908310.html#msg908310)
Bread and Butter pudding A COMLEAT FAKE ! Spiny (http://sguforums.com/index.php/topic,22916.msg554086.html#msg554086)
Breakfast Omelette kem  (http://sguforums.com/index.php/topic,22916.msg694243.html#msg694243)
Brown sauce seaotter  (http://sguforums.com/index.php/topic,22916.msg700405.html#msg700405)
Bulgogi Chew  (http://sguforums.com/index.php/topic,22916.msg776338.html#msg776338)
Cheese straws seaotter  (http://sguforums.com/index.php/topic,22916.msg554453.html#msg554453)
Chicken and 40 Clove Garlic Soup Alisha  (http://sguforums.com/index.php/topic,22916.msg554002.html#msg554002)
Chicken Garlic Chicken with White Wine Sauce KarenX  (http://sguforums.com/index.php/topic,22916.msg675827.html#msg675827)
Chicken Parmesan BoBethy  (http://sguforums.com/index.php/topic,22916.msg554603.html#msg554603)
Chicken Piccata Dirty J. Martini  (http://sguforums.com/index.php/topic,22916.msg656422.html#msg656422)
Curry roasted cauliflower Karyn (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Curry Roasted Veggies Karyn  (http://sguforums.com/index.php/topic,22916.msg695622.html#msg695622)
Dessert Cups Halloran (http://sguforums.com/index.php/topic,22916.msg948665.html#msg948665)
Egg Rolls seaotter  (http://sguforums.com/index.php/topic,22916.msg639522.html#msg639522)
English Muffins Halleyscomet/Wakefield  (http://sguforums.com/index.php/topic,22916.msg884579.html#msg884579)
Fish, no name recipe Traveler  (http://sguforums.com/index.php/topic,22916.msg657132.html#msg657132)
Fish: Broiled Fish Parmesan Nacreous  (http://sguforums.com/index.php/topic,22916.msg554281.html#msg554281)
Fried Cheese Burger sordid  (http://sguforums.com/index.php/topic,22916.msg554465.html#msg554465)
Gooey Butter Cake KarenX  (http://sguforums.com/index.php/topic,22916.msg801041.html#msg801041)
Grape Crush Belgarath  (http://sguforums.com/index.php/topic,22916.msg755796.html#msg755796)
Hangtown Frittata Chew  (http://sguforums.com/index.php/topic,22916.msg693208.html#msg693208)
Hash brown Casserole seaotter  (http://sguforums.com/index.php/topic,22916.msg806445.html#msg806445)
Hobo Scampi Chew  (http://sguforums.com/index.php/topic,22916.msg554338.html#msg554338)
Ice cream: The Daddy Cone evil eye  (http://sguforums.com/index.php/topic,22916.msg554297.html#msg554297)
Insanely Easy Karyn  (http://sguforums.com/index.php/topic,22916.msg812426.html#msg812426)
Jezebel KarenX  (http://sguforums.com/index.php/topic,22916.msg873156.html#msg873156)
Logan Martin Cucumber Salad seaotter  (http://sguforums.com/index.php/topic,22916.msg725872.html#msg725872)
Mac and Cheese baked Jack R.  (http://sguforums.com/index.php/topic,22916.msg635783.html#msg635783)
Meat Pie Karyn (http://sguforums.com/index.php/topic,22916.msg946559.html#msg946559)
Meringue Cookies KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Mississippi Mud Sorbet Chew  (http://sguforums.com/index.php/topic,22916.msg755828.html#msg755828)
Monster Egg Halleyscomet/Wakefield (http://sguforums.com/index.php/topic,22916.msg893822.html#msg893822)
Moroccan Meatloaf KarenX  (http://sguforums.com/index.php/topic,22916.msg755799.html#msg755799)
Mussels steamed slicendice  (http://sguforums.com/index.php/topic,22916.msg575167.html#msg575167)
Naan Manjula  (http://sguforums.com/index.php/topic,22916.msg556346.html#msg556346)
Olive Tepanade Karyn (http://sguforums.com/index.php/topic,22916.msg908798.html#msg908798)
Onion and Swiss cheese spaghetti sauce Chew  (http://sguforums.com/index.php/topic,22916.msg675510.html#msg675510)
Oxtail casserole kem  (http://sguforums.com/index.php/topic,22916.msg808657.html#msg808657)
Pasta Carbonara Skepdad  (http://sguforums.com/index.php/topic,22916.msg726043.html#msg726043)
Peanut Butter Pork Chew  (http://sguforums.com/index.php/topic,22916.msg553995.html#msg553995)
Peanutbutter ice cream goo Copernic  (http://sguforums.com/index.php/topic,22916.msg801772.html#msg801772)
Phylo Pie Karyn (http://sguforums.com/index.php/topic,22916.msg908813.html#msg908813)
Pizza whitedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg553945.html#msg553945)
Playdough Chew  (http://sguforums.com/index.php/topic,22916.msg557485.html#msg557485)
Pork Fried Rice Karyn  (http://sguforums.com/index.php/topic,22916.msg695623.html#msg695623)
Pumpkin soup KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Ramen Noodles IamNintendo  (http://sguforums.com/index.php/topic,22916.msg808601.html#msg808601)
Ravioli or something iwantbatteries  (http://sguforums.com/index.php/topic,22916.msg675717.html#msg675717)
Ribs, the best way seaotter  (http://sguforums.com/index.php/topic,22916.msg559947.html#msg559947)
Salade Nicoise KarenX  (http://sguforums.com/index.php/topic,22916.msg808669.html#msg808669)
Salmon Chowder Smokeless Chew  (http://sguforums.com/index.php/topic,22916.msg655261.html#msg655261)
Salsa Karyn  (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Sausage stuffed acorn squash Karyn  (http://sguforums.com/index.php/topic,22916.msg801465.html#msg801465)
Shrimp Scampi Pizza Chew  (http://sguforums.com/index.php/topic,22916.msg800981.html#msg800981)
Sloppy Joes II Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694559.html#msg694559)
Smoked Mussel Stuffed Mushrooms Karyn (http://sguforums.com/index.php/topic,22916.msg948802.html#msg948802)
Smoothy, The Best SnarlPatrick  (http://sguforums.com/index.php/topic,22916.msg555201.html#msg555201)
Spice Rub for Beef Chew  (http://sguforums.com/index.php/topic,22916.msg559933.html#msg559933)
Sticky Chicken RyanSchwieger (http://sguforums.com/index.php/topic,22916.msg949991.html#msg949991)
Super tasty cheese stuffed chicken Karyn  (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Tom Ka Gai base low fat Chew  (http://sguforums.com/index.php/topic,22916.msg563525.html#msg563525)
Tropical Black Beans and Rice KarenX  (http://sguforums.com/index.php/topic,22916.msg803975.html#msg803975)
Tuna, Almond Crusted Seared Ahi Karyn  (http://sguforums.com/index.php/topic,22916.msg575716.html#msg575716)
Turkey Burgers Evil Eye  (http://sguforums.com/index.php/topic,22916.msg559969.html#msg559969)
Vegan Tofu Cheesecake AxeGrrl (http://sguforums.com/index.php/topic,22916.msg950000.html#msg950000)
Vegetable dip seaotter  (http://sguforums.com/index.php/topic,22916.msg776355.html#msg776355)
Vegetarian chili KarenX  (http://www.recipezaar.com/Grannys-Slow-Cooker-Vegetarian-Chili-51140)
Title: Re: Post your favorite recipies here.
Post by: Chew on July 14, 2011, 03:58:06 AM
Some ideas picked up during vacation:

My kids (8 and 10 yo) love cooking over a campfire. It is a shame they only get to spend a few minutes cooking a hot dog or two, so to prolong the campfire cooking experience for them, I cut a link of Kielbasa into quarter inch slices, tore up a head of romaine into small pieces and put out a bowl of mustard. They cooked the kielbasa slices on a stick then dipped it into the mustard then wrapped it in lettuce and ate it. It took them an hour to cook their dinner but they said it was their favorite meal of the camping trip because they got to cook it themselves.

Melted butter with a little horseradish for steamed clams.

My sister brined New York Strip steaks for 20 minutes before grilling (1.5 teaspoons salt per cup of water). I must explore this technique further.
Title: Re: Post your favorite recipies here.
Post by: seaotter on July 14, 2011, 11:51:59 AM
God I could really use some Insanly Easy Karyn right now.
Title: Re: Post your favorite recipies here.
Post by: Karyn on July 14, 2011, 09:37:36 PM
LOL.

Other campfire goodies for the kids:

Peel a banana, cut a slit in it, toss in some chocolate chips, mini marshmallows, or other random goodies, wrap in foil, grill for a few minutes on each side, or until goodies are melted, eat with a spoon.

Use a thick stick with the end cleanly whittled into a nub.  open up a can of biscuits, wrap dough around the end, making sure it's not too thick.  Cook slowly over the coals until browned.  Remove the cooked biscuit from the end, and pull out some of those squeezable tubes of pudding.  Fill the biscuit with pudding.  You now have a campfire eclair.
Title: Re: Post your favorite recipies here.
Post by: Karyn on July 14, 2011, 09:38:43 PM
Karyn, dunno how that happened but they's fixed now.

(click to show/hide)

Don't take this the wrong way, but I love you, man.
Title: Re: Post your favorite recipies here.
Post by: Bunsen on July 18, 2011, 12:15:46 AM
How could you take that the wrong way?

Is "Here's a jar of body chocolate" the wrong way?

Because here's a jar of body chocolate.
Title: Re: Post your favorite recipies here.
Post by: AlaskaGrown on July 20, 2011, 04:03:34 PM
Remove the cooked biscuit from the end, and pull out some of those squeezable tubes of pudding.  Fill the biscuit with pudding.  You now have a campfire eclair.

Squeezable tubes of pudding?!?!?! Our civilization has arrived at its zenith.
Title: Re: Post your favorite recipies here.
Post by: seaotter on July 21, 2011, 08:44:36 AM
Remove the cooked biscuit from the end, and pull out some of those squeezable tubes of pudding.  Fill the biscuit with pudding.  You now have a campfire eclair.

Squeezable tubes of pudding?!?!?! Our civilization has arrived at its zenith.

Or nadir, I'm not sure which.
Title: Re: Post your favorite recipies here.
Post by: Karyn on July 24, 2011, 10:24:02 PM
Leftover fish chowder (I used salmon)

water
3 golden potatoes, cut into large chunks
Package of brown mushrooms, thickly diced (optional)
1 leek, tough green bits trimmed and the rest diced (or red or yellow onion, depending on how you feel)
1/2 head of cauliflower (and/or carrots, celery, random root veggie in the crisper, I just don't like those right now)
5 - 6 cloves garlic, minced
1/2 a cooked salmon (or other pile of left over seafood)
1/2 pint heavy whipping cream
2 bay leaves
1/2 stick of butter
1 tbsp Worcestershire
2 tbsp fish sauce
1 cup milk
1/2 cup flour
1 tbsp corn starch
fresh thyme and dill
pepper, red pepper flakes, salt

In a giant stock pot, add water, enough to cover the potatoes.  Add the mushrooms, leeks, cauliflower (or other veggies you like), and garlic.  Turn stove to medium.  Add bay leaves, a pile of pepper and red pepper flakes.  Let cook until potatoes are soft.  When the potatoes are soft, pull them out of the pot and mash.  Toss back into the pot and mix well.  Add the heavy cream, the fish sauce, the butter and the Worcestershire.  Bring back to a light simmer.  In a separate container, mix the milk, cornstarch and flour until well blended, and add to the pot.  While the mix is still a bit cool, give it a taste and add salt until happy.  While the pot is heading back to a low simmer (seriously, have your burner set on 2 or 3.  It's dangerous if it gets too warm), shred your seafood and remove any bones.  Chop up 5 or 6 tablespoons of fresh thyme and dill.  Toss all of it in the pot, and cook until piping hot.
Title: Re: Post your favorite recipies here.
Post by: seaotter on July 24, 2011, 10:28:27 PM
Why not make a roux from the flour cornstarch and butter before adding the milk?
Title: Re: Post your favorite recipies here.
Post by: Karyn on July 24, 2011, 10:32:58 PM
Why not make a roux from the flour cornstarch and butter before adding the milk?

that's like some official fancy cook way of doing things that I never bothered to learn.  If you want to make a roux, go right ahead.  Seriously, I don't know shit about how to actually cook.  I just make shit up as I'm cooking.  Years of practice have told me to mix the flower and cornstarch in with something cold before throwing it in the pot.
Title: Re: Post your favorite recipies here.
Post by: Chew on July 24, 2011, 10:44:36 PM
Why not make a roux from the flour cornstarch and butter before adding the milk?

Because she wants to make chowda! Say it, Frenchie, "chowda"!
Title: Re: Post your favorite recipies here.
Post by: Chew on July 30, 2011, 10:00:05 PM
My brother made this when I visited him last month. Good stuff. I'm gonna try a smaller amount tonight.

Making No-Knead Bread (http://www.youtube.com/watch?v=13Ah9ES2yTU#)
Title: Re: Post your favorite recipies here.
Post by: Halleyscomet on August 01, 2011, 10:56:08 AM
I propose the creation of a skeptical cookbook, with all proceeds benefiting an appropriate charity or charities.
Title: Re: Post your favorite recipies here.
Post by: Anakritis on August 03, 2011, 07:56:20 PM
My brother made this when I visited him last month. Good stuff. I'm gonna try a smaller amount tonight.

Making No-Knead Bread (http://www.youtube.com/watch?v=13Ah9ES2yTU#)

This is actually one of my favorite recipes for dinner rolls, very easy and start the night before the meal....
I actually knead 2 or 3 folds, cut into 6 or 8  pieces, roll into balls, place the balls next to each other on a greased parchment lined sheet and bake at 400 till dark golden.
Title: Re: Post your favorite recipies here.
Post by: Chew on September 06, 2011, 01:06:58 PM
This thread is suffering from publication bias. We need more negative results to get a fair assessment of our recipe successes.

I love mashed potatoes with lots of butter. In an attempt to make a healthy version I tried adding Butter Extract to my last batch of mashed potatoes. It was unsuccessful.
Title: Re: Post your favorite recipies here.
Post by: Traveler on September 06, 2011, 02:17:52 PM
Forgetting to include the breadcrumbs in a meatloaf recipe yields a poor meatloaf. It was like a brick.
Title: Re: Post your favorite recipies here.
Post by: AlaskaGrown on September 14, 2011, 01:41:21 PM
I propose the creation of a skeptical cookbook, with all proceeds benefiting an appropriate charity or charities.

I second that!

And further suggest NCSE as an appropriate charity.
Title: Re: Post your favorite recipies here.
Post by: Madfishmonger on September 20, 2011, 12:36:46 PM
I actually help run an online food and recipe community - http://yayfood.livejournal.com (http://yayfood.livejournal.com) it has loads of recipes and food-related links.

One of my favourite recipes is this one: http://yayfood.livejournal.com/41243.html (http://yayfood.livejournal.com/41243.html)
Title: Re: Post your favorite recipies here.
Post by: Chew on September 20, 2011, 12:47:26 PM
I actually help run an online food and recipe community - http://yayfood.livejournal.com (http://yayfood.livejournal.com) it has loads of recipes and food-related links.

One of my favourite recipes is this one: http://yayfood.livejournal.com/41243.html (http://yayfood.livejournal.com/41243.html)

Oatmeal?!? If I were a mod I would ban you from this forum AND the internet!  :argh:

ETA: I just checked out the first link and the top post is a link to My Drunk Kitchen. So I guess I wouldn't ban you even if I could.
Title: Re: Post your favorite recipies here.
Post by: Madfishmonger on September 20, 2011, 02:11:27 PM
I actually help run an online food and recipe community - http://yayfood.livejournal.com (http://yayfood.livejournal.com) it has loads of recipes and food-related links.

One of my favourite recipes is this one: http://yayfood.livejournal.com/41243.html (http://yayfood.livejournal.com/41243.html)

Oatmeal?!? If I were a mod I would ban you from this forum AND the internet!  :argh:

ETA: I just checked out the first link and the top post is a link to My Drunk Kitchen. So I guess I wouldn't ban you even if I could.

Don't forget Vegan Black Metal Chef, which is brilliant and funny and he has some great recipes. And the oatmeal in the cookies is really overpowered by the banana and chocolate, it adds nice texture. Also it's healthy or something. So they say.
Title: Re: Post your favorite recipies here.
Post by: astrostu on November 01, 2011, 03:31:38 AM
Hmm.  Not sure how I missed this thread.  I posted this to a fitness forum awhile ago.  My own creation/variation on Thai Basil Chicken.


Ingredients:
1 Tbsp peanut oil
1 Tbsp hot chili oil
½ tsp red pepper flakes
2 lbs boneless skinless chicken breast
2 medium onions, cut in half then julienne cut
2 red bell peppers, julienne cut
4 serrano peppers, cut length-wise into quarters
4 cloves garlic, chopped
4 Tbsp soy sauce (I split this between dark and light, 2 Tbsp each)
1 Tbsp oyster sauce
20 leaves fresh Thai basil, torn (can use regular fresh basil, or even dried if you're cheap)
2 cups jasmine or brown rice (optional)


If planning to serve this over rice, start the rice.

Slice chicken into thin (<1 cm) pieces no longer than ~2 inches (thick sashimi style). Place aside and clean cutting board and knife. Cut all vegetables as listed above.  (Or have vegetables prepared earlier on separate board.)

Place oils and pepper flakes in wok or large wok-shaped dish. Heat just under high. When oil spatters after a drop of water is placed, add chicken. Cook thoroughly. Add vegetables (including garlic). Toss together and cook for several minutes (until soft). Add the soy and oyster sauces and mix thoroughly. Remove from heat and add basil. Mix and continue until basil wilts.

Can serve over rice or not. Note that serrano peppers are hotter than jalapeño so you probably won't want to eat them.


Total Time: ~45 minutes.
Yield: 4 servings.


If dividing into 4 servings without rice, each serving will be: 490 calories, 10 g fat, 132 mg cholesterol, 800 mg sodium, 28 g carbs, 57 g protein (21/26/53 macro split).
Title: Re: Post your favorite recipies here.
Post by: stonesean on November 01, 2011, 05:18:47 AM
Hmm.  Not sure how I missed this thread.  I posted this to a fitness forum awhile ago.  My own creation/variation on Thai Basil Chicken.


Ingredients:
1 Tbsp peanut oil
1 Tbsp hot chili oil
½ tsp red pepper flakes
2 lbs boneless skinless chicken breast
2 medium onions, cut in half then julienne cut
2 red bell peppers, julienne cut
4 serrano peppers, cut length-wise into quarters
4 cloves garlic, chopped
4 Tbsp soy sauce (I split this between dark and light, 2 Tbsp each)
1 Tbsp oyster sauce
20 leaves fresh Thai basil, torn (can use regular fresh basil, or even dried if you're cheap)
2 cups jasmine or brown rice (optional)


If planning to serve this over rice, start the rice.

Slice chicken into thin (<1 cm) pieces no longer than ~2 inches (thick sashimi style). Place aside and clean cutting board and knife. Cut all vegetables as listed above.  (Or have vegetables prepared earlier on separate board.)

Place oils and pepper flakes in wok or large wok-shaped dish. Heat just under high. When oil spatters after a drop of water is placed, add chicken. Cook thoroughly. Add vegetables (including garlic). Toss together and cook for several minutes (until soft). Add the soy and oyster sauces and mix thoroughly. Remove from heat and add basil. Mix and continue until basil wilts.

Can serve over rice or not. Note that serrano peppers are hotter than jalapeño so you probably won't want to eat them.


Total Time: ~45 minutes.
Yield: 4 servings.


If dividing into 4 servings without rice, each serving will be: 490 calories, 10 g fat, 132 mg cholesterol, 800 mg sodium, 28 g carbs, 57 g protein (21/26/53 macro split).

Such an awesome dish!

Almost identical to my Chicken w/Thai Basil recipe, though I use ground chicken in mine (it soaks up the sauce very well) and add bamboo shoots as well.  The only other difference is rather than flakes/oil I use chili paste with thai basil and garlic in it. (available at any Asian grocery store for about a buck fifty a jar, or my old DC Whole Foods for 4 bucks for the same jar.  (You'll have to go to an Asian grocery for the Thai Basil anyway...so give it a try!)

PS: Chew's Bulgogi recipe is pretty good.  He should post it.  Super easy...
Title: Got a stollen recipe you like?
Post by: Halleyscomet on November 07, 2011, 02:18:48 PM
I'm fond of stollen and want to bring some to Christmas dinner with my family this year. Do you have a favorite stollen recipe? People who know my cooking style will know that the complexity of a dish is not something that intimidates me, so feel free to suggest great-grandma's 3 day process that needs to be aged a month before eating. :)
Title: Re: Post your favorite recipies here.
Post by: seaotter on November 07, 2011, 05:39:14 PM
Karyn, dunno how that happened but they's fixed now.

Antelope Tostadas Oswald (http://sguforums.com/index.php/topic,22916.msg554009.html#msg554009)
Avocado soup Karyn (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Bacon Gravy Skepdad  (http://sguforums.com/index.php/topic,22916.msg555884.html#msg555884)
Bacon Wrapped Barbecue Shrimp Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694322.html#msg694322)
Bacon, Homemade, lean Chew  (http://sguforums.com/index.php/topic,22916.msg695569.html#msg695569)
BBQ Brisket Karyn  (http://sguforums.com/index.php/topic,22916.msg755792.html#msg755792)
Beef Barley Soup Hanes  (http://sguforums.com/index.php/topic,22916.msg694367.html#msg694367)
Beef Chimichurri whtedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg657142.html#msg657142)
Beef, Braised Bacony Chew  (http://sguforums.com/index.php/topic,22916.msg635719.html#msg635719)
Best Baked Mac n Cheese Ever Halloran (http://sguforums.com/index.php/topic,22916.msg931795.html#msg931795)
Best Peanut Butter Cookies moj (http://sguforums.com/index.php/topic,22916.msg943958.html#msg943958)
Blue Crush seaotter  (http://sguforums.com/index.php/topic,22916.msg755781.html#msg755781)
Braised Pork Chops AlsakaGrown (http://sguforums.com/index.php/topic,22916.msg908310.html#msg908310)
Bread and Butter pudding A COMLEAT FAKE ! Spiny (http://sguforums.com/index.php/topic,22916.msg554086.html#msg554086)
Breakfast Omelette kem  (http://sguforums.com/index.php/topic,22916.msg694243.html#msg694243)
Brown sauce seaotter  (http://sguforums.com/index.php/topic,22916.msg700405.html#msg700405)
Bulgogi Chew  (http://sguforums.com/index.php/topic,22916.msg776338.html#msg776338)
Cheese straws seaotter  (http://sguforums.com/index.php/topic,22916.msg554453.html#msg554453)
Chicken and 40 Clove Garlic Soup Alisha  (http://sguforums.com/index.php/topic,22916.msg554002.html#msg554002)
Chicken Garlic Chicken with White Wine Sauce KarenX  (http://sguforums.com/index.php/topic,22916.msg675827.html#msg675827)
Chicken Parmesan BoBethy  (http://sguforums.com/index.php/topic,22916.msg554603.html#msg554603)
Chicken Piccata Dirty J. Martini  (http://sguforums.com/index.php/topic,22916.msg656422.html#msg656422)
Curry roasted cauliflower Karyn (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Curry Roasted Veggies Karyn  (http://sguforums.com/index.php/topic,22916.msg695622.html#msg695622)
Dessert Cups Halloran (http://sguforums.com/index.php/topic,22916.msg948665.html#msg948665)
Egg Rolls seaotter  (http://sguforums.com/index.php/topic,22916.msg639522.html#msg639522)
English Muffins Halleyscomet/Wakefield  (http://sguforums.com/index.php/topic,22916.msg884579.html#msg884579)
Fish, no name recipe Traveler  (http://sguforums.com/index.php/topic,22916.msg657132.html#msg657132)
Fish: Broiled Fish Parmesan Nacreous  (http://sguforums.com/index.php/topic,22916.msg554281.html#msg554281)
Fried Cheese Burger sordid  (http://sguforums.com/index.php/topic,22916.msg554465.html#msg554465)
Gooey Butter Cake KarenX  (http://sguforums.com/index.php/topic,22916.msg801041.html#msg801041)
Grape Crush Belgarath  (http://sguforums.com/index.php/topic,22916.msg755796.html#msg755796)
Hangtown Frittata Chew  (http://sguforums.com/index.php/topic,22916.msg693208.html#msg693208)
Hash brown Casserole seaotter  (http://sguforums.com/index.php/topic,22916.msg806445.html#msg806445)
Hobo Scampi Chew  (http://sguforums.com/index.php/topic,22916.msg554338.html#msg554338)
Ice cream: The Daddy Cone evil eye  (http://sguforums.com/index.php/topic,22916.msg554297.html#msg554297)
Insanely Easy Karyn  (http://sguforums.com/index.php/topic,22916.msg812426.html#msg812426)
Jezebel KarenX  (http://sguforums.com/index.php/topic,22916.msg873156.html#msg873156)
Logan Martin Cucumber Salad seaotter  (http://sguforums.com/index.php/topic,22916.msg725872.html#msg725872)
Mac and Cheese baked Jack R.  (http://sguforums.com/index.php/topic,22916.msg635783.html#msg635783)
Meat Pie Karyn (http://sguforums.com/index.php/topic,22916.msg946559.html#msg946559)
Meringue Cookies KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Mississippi Mud Sorbet Chew  (http://sguforums.com/index.php/topic,22916.msg755828.html#msg755828)
Monster Egg Halleyscomet/Wakefield (http://sguforums.com/index.php/topic,22916.msg893822.html#msg893822)
Moroccan Meatloaf KarenX  (http://sguforums.com/index.php/topic,22916.msg755799.html#msg755799)
Mussels steamed slicendice  (http://sguforums.com/index.php/topic,22916.msg575167.html#msg575167)
Naan Manjula  (http://sguforums.com/index.php/topic,22916.msg556346.html#msg556346)
Olive Tepanade Karyn (http://sguforums.com/index.php/topic,22916.msg908798.html#msg908798)
Onion and Swiss cheese spaghetti sauce Chew  (http://sguforums.com/index.php/topic,22916.msg675510.html#msg675510)
Oxtail casserole kem  (http://sguforums.com/index.php/topic,22916.msg808657.html#msg808657)
Pasta Carbonara Skepdad  (http://sguforums.com/index.php/topic,22916.msg726043.html#msg726043)
Peanut Butter Pork Chew  (http://sguforums.com/index.php/topic,22916.msg553995.html#msg553995)
Peanutbutter ice cream goo Copernic  (http://sguforums.com/index.php/topic,22916.msg801772.html#msg801772)
Phylo Pie Karyn (http://sguforums.com/index.php/topic,22916.msg908813.html#msg908813)
Pizza whitedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg553945.html#msg553945)
Playdough Chew  (http://sguforums.com/index.php/topic,22916.msg557485.html#msg557485)
Pork Fried Rice Karyn  (http://sguforums.com/index.php/topic,22916.msg695623.html#msg695623)
Pumpkin soup KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Ramen Noodles IamNintendo  (http://sguforums.com/index.php/topic,22916.msg808601.html#msg808601)
Ravioli or something iwantbatteries  (http://sguforums.com/index.php/topic,22916.msg675717.html#msg675717)
Ribs, the best way seaotter  (http://sguforums.com/index.php/topic,22916.msg559947.html#msg559947)
Salade Nicoise KarenX  (http://sguforums.com/index.php/topic,22916.msg808669.html#msg808669)
Salmon Chowder Smokeless Chew  (http://sguforums.com/index.php/topic,22916.msg655261.html#msg655261)
Salsa Karyn  (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Sausage stuffed acorn squash Karyn  (http://sguforums.com/index.php/topic,22916.msg801465.html#msg801465)
Shrimp Scampi Pizza Chew  (http://sguforums.com/index.php/topic,22916.msg800981.html#msg800981)
Sloppy Joes II Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694559.html#msg694559)
Smoked Mussel Stuffed Mushrooms Karyn (http://sguforums.com/index.php/topic,22916.msg948802.html#msg948802)
Smoothy, The Best SnarlPatrick  (http://sguforums.com/index.php/topic,22916.msg555201.html#msg555201)
Spice Rub for Beef Chew  (http://sguforums.com/index.php/topic,22916.msg559933.html#msg559933)
Sticky Chicken RyanSchwieger (http://sguforums.com/index.php/topic,22916.msg949991.html#msg949991)
Super tasty cheese stuffed chicken Karyn  (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Tom Ka Gai base low fat Chew  (http://sguforums.com/index.php/topic,22916.msg563525.html#msg563525)
Tropical Black Beans and Rice KarenX  (http://sguforums.com/index.php/topic,22916.msg803975.html#msg803975)
Tuna, Almond Crusted Seared Ahi Karyn  (http://sguforums.com/index.php/topic,22916.msg575716.html#msg575716)
Turkey Burgers Evil Eye  (http://sguforums.com/index.php/topic,22916.msg559969.html#msg559969)
Vegan Tofu Cheesecake AxeGrrl (http://sguforums.com/index.php/topic,22916.msg950000.html#msg950000)
Vegetable dip seaotter  (http://sguforums.com/index.php/topic,22916.msg776355.html#msg776355)
Vegetarian chili KarenX  (http://www.recipezaar.com/Grannys-Slow-Cooker-Vegetarian-Chili-51140)
Title: Re: Post your favorite recipies here.
Post by: seaotter on November 07, 2011, 05:40:40 PM
How about we quote the list every page?
Title: Re: Post your favorite recipies here.
Post by: DK on November 08, 2011, 08:52:12 AM
OK, as requested by HC here is a recipe for Stollen. I had to translate it from German (with a lot of help from my gf) and while I think we got most of the ingredient names right, there is a possibility something has been lost in translation. If you have any questions, let me know and I'll try to help. Also, if the instructions don't make sense, tell me and I'll try to explain clearer.

Stollen Recipe
Ingredients

1000g Flour
100g Yeast
400ml Milk
200g Sugar
12g Salt
1 Pack of vanilla sugar
Zest from 2 lemons
450g of drawn butter (clarified butter)
200g candied lemon peel
350g Sultanas
150g Currants
200g Powdered almonds

Butter
Rum
Powdered (Icing) Sugar

How to..

Leave the sultanas and currants overnight soaking in rum (or rum essence for alcohol free option).

Put the flour in a large bowl, making a small hole in the middle for half of the milk, yeast and 3 teaspoons of sugar. Knead together and then cover the bowl and leave in a warm room for an hour.

Take the mixture and add sugar, vanilla sugar, zest, salt and the drawn (clarified) butter and begin to knead. Warm the rest of the milk and add that whilst continuing to knead the dough until it no longer begins to stick to the side of the bowl. Add the almonds, candied lemon, sultanas and currants and knead some more. Cover and leave in a warm spot for two hours.

Split the dough into two loaves and bake in the oven (170° C) for 30-40 minutes until a wooden stick comes out clean.

Once cool, wrap in aluminium foil and leave in a cool dark cupboard for two weeks. Once it’s ready to eat, pour some melted butter over the stollen, sprinkle some powdered (icing) sugar and eat.

Title: Re: Post your favorite recipies here.
Post by: stonesean on November 08, 2011, 10:18:34 AM
The bakeries have started selling Stollen in the last week or so here in Stuttgart.

I love it.

My wife hates it.

That's fine.  I'll eat the whole damn thing myself!

Title: Re: Post your favorite recipies here.
Post by: Halleyscomet on November 08, 2011, 10:45:25 AM
OK, as requested by HC here is a recipe for Stollen. I had to translate it from German (with a lot of help from my gf) and while I think we got most of the ingredient names right, there is a possibility something has been lost in translation. If you have any questions, let me know and I'll try to help. Also, if the instructions don't make sense, tell me and I'll try to explain clearer.

Stollen Recipe
Ingredients

1000g Flour
100g Yeast
400ml Milk
200g Sugar
12g Salt
1 Pack of vanilla sugar
Zest from 2 lemons
450g of drawn butter (clarified butter)
200g candied lemon peel
350g Sultanas
150g Currants
200g Powdered almonds

Butter
Rum
Powdered (Icing) Sugar

How to..

Leave the sultanas and currants overnight soaking in rum (or rum essence for alcohol free option).

Put the flour in a large bowl, making a small hole in the middle for half of the milk, yeast and 3 teaspoons of sugar. Knead together and then cover the bowl and leave in a warm room for an hour.

Take the mixture and add sugar, vanilla sugar, zest, salt and the drawn (clarified) butter and begin to knead. Warm the rest of the milk and add that whilst continuing to knead the dough until it no longer begins to stick to the side of the bowl. Add the almonds, candied lemon, sultanas and currants and knead some more. Cover and leave in a warm spot for two hours.

Split the dough into two loaves and bake in the oven (170° C) for 30-40 minutes until a wooden stick comes out clean.

Once cool, wrap in aluminium foil and leave in a cool dark cupboard for two weeks. Once it’s ready to eat, pour some melted butter over the stollen, sprinkle some powdered (icing) sugar and eat.

Thank you very much! It looks pretty straightforward. I had to look up a couple of things, and will be forced to make do with vanilla extract and some sugar instead of vanilla sugar, but I am picking up the ingredients to make this over the weekend. :)

As an aside, when I was looking up vanilla sugar I found it's easy to make and is clearly an ingredient in a hot vanilla drink my wife used to get in Amherst, MA that's no longer available. Thanks to you I'm one step closer to replicating something she remembers fondly but can no longer get.
Title: Re: Post your favorite recipies here.
Post by: stonesean on November 08, 2011, 12:15:14 PM
If anyone wants vanilla sugar....it's readily available in packets in German grocery stores....I might be able to hook someone up by christmas.    Just make a donation to SGU that matches my expenses....
Title: Re: Post your favorite recipies here.
Post by: astrostu on November 08, 2011, 12:59:20 PM
If anyone wants vanilla sugar....it's readily available in packets in German grocery stores....I might be able to hook someone up by christmas.    Just make a donation to SGU that matches my expenses....
Alton Brown uses vanilla sugar a lot -- he says just take two vanilla beans, split them, and put them in a jar with a few pounds of sugar for a week or more and you have vanilla sugar (and leave them in afterwards).
Title: Re: Post your favorite recipies here.
Post by: stonesean on November 08, 2011, 02:42:30 PM
If anyone wants vanilla sugar....it's readily available in packets in German grocery stores....I might be able to hook someone up by christmas.    Just make a donation to SGU that matches my expenses....
Alton Brown uses vanilla sugar a lot -- he says just take two vanilla beans, split them, and put them in a jar with a few pounds of sugar for a week or more and you have vanilla sugar (and leave them in afterwards).

I'm far too busy splitting vanilla beans, dropping them in bottles of vodka, and then making the best vanilla cokes ever with them to worry about sugar.....(that one came from Alton too)
Title: Re: Post your favorite recipies here.
Post by: Halleyscomet on November 08, 2011, 02:55:40 PM
If anyone wants vanilla sugar....it's readily available in packets in German grocery stores....I might be able to hook someone up by christmas.    Just make a donation to SGU that matches my expenses....
Alton Brown uses vanilla sugar a lot -- he says just take two vanilla beans, split them, and put them in a jar with a few pounds of sugar for a week or more and you have vanilla sugar (and leave them in afterwards).

I'm far too busy splitting vanilla beans, dropping them in bottles of vodka, and then making the best vanilla cokes ever with them to worry about sugar.....(that one came from Alton too)

It's amazing how much vodka a single vanilla bean can flavor. Some of the directions I found for making vanilla sugar recommends using beans that are left over from other uses, like in a custard. The idea seems to be to get a bit more use out of an otherwise tired bean.

http://bakingbites.com/2007/05/how-to-make-vanilla-sugar/ (http://bakingbites.com/2007/05/how-to-make-vanilla-sugar/)

http://www.foodnetwork.com/recipes/alton-brown/vanilla-sugar-recipe/index.html (http://www.foodnetwork.com/recipes/alton-brown/vanilla-sugar-recipe/index.html)

http://en.wikipedia.org/wiki/Vanilla_sugar (http://en.wikipedia.org/wiki/Vanilla_sugar)
Title: Re: Post your favorite recipies here.
Post by: seaotter on November 08, 2011, 06:19:10 PM
The recipe for a real daiquiri came from Alton too.

Two parts rum
One part lime
Half part simple sugar

My favorite drink these days oh shit grapefruit on the way, salty dawgs!
Title: Re: Post your favorite recipies here.
Post by: stonesean on November 09, 2011, 04:02:21 AM
The recipe for a real daiquiri came from Alton too.

Two parts rum
One part lime
Half part simple sugar

My favorite drink these days oh shit grapefruit on the way, salty dawgs!

My wife and I invited some friends over for Margaritas this summer, and some of them were quite distressed that we were serving them actual on the rocks margaritas not slushy sugary yuckiness.....till they tasted them....win.
Title: Re: Post your favorite recipies here.
Post by: seaotter on November 09, 2011, 07:47:40 AM
I was going to say it sucks that you can't get a real daiquiri at a restaurant, but I could order a mojito without the mint!
Title: Re: Post your favorite recipies here.
Post by: Karyn on December 31, 2011, 07:14:14 PM
Carnitas

Two pork Boston butts/rump roast/whatever giant cut you want to use.
1/2 cup vegetable oil

Brine:
Lots of water
1 cup brown sugar
2 bay leaves
2 tbsp salt
1 tbsp pepper
1/4 cup vinegar (I used rice vinegar because that's what I happen to have)

Spice rub:
4 tbsp garlic powder
4 tbsp pepper
4 tbsp paprika
4 tbsp chipotle chili powder
4 tbsp smoked salt

Brine the pork butt over night.  Early the next day, preheat the oven to 225 Fahrenheit.  Drain the pork, cut into 3 - 5 inch cubes, removing a fair amount of the fat.  Mix together all of the spices in a separate bowl.  You will want to use a pan that just barely fits all of the pork.  I used a smaller stock pot, but I'm sure a casserole dish or other similar implement will work as well.  The key is to just barely be able to fit all the pork in the pan.  Drop the cubes into the spice mix and make sure each cube is generously coated with the mixture.  Drizzle each layer of pork with a little bit of the oil.  When the pan is full, drop the rest of the oil on top.  Cover and cook for 6 - 8 hours.  Remove the pork butt from the pan and drain onto paper towels to let cool.  Line a large cookie sheet with aluminum foil and set your oven to broil.  Using a knife, several forks, or other various pointy instruments, shred the pork into tiny chunks and spread out over the cookie sheet.  Broil until the top is crispy.  You can stir the meat and broil until crispy again.  It just depends on how crispy you like your meat.  Serve in what ever way you like your carnitas served.  I mixed half of them with salsa and cheese and made tamales out of them.  They are currently cooking, so I'm not sure if they are any good yet.
Title: Re: Post your favorite recipies here.
Post by: Chew on December 31, 2011, 07:27:13 PM
Updated.

Antelope Tostadas David "Stubb" Oswald (http://sguforums.com/index.php/topic,22916.msg554009.html#msg554009)
Avocado soup Karyn (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Bacon Gravy Skepdad  (http://sguforums.com/index.php/topic,22916.msg555884.html#msg555884)
Bacon Wrapped Barbecue Shrimp Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694322.html#msg694322)
Bacon, Homemade, lean Chew  (http://sguforums.com/index.php/topic,22916.msg695569.html#msg695569)
BBQ Brisket Karyn  (http://sguforums.com/index.php/topic,22916.msg755792.html#msg755792)
Beef Barley Soup Hanes  (http://sguforums.com/index.php/topic,22916.msg694367.html#msg694367)
Beef Chimichurri whtedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg657142.html#msg657142)
Beef, Braised Bacony Chew  (http://sguforums.com/index.php/topic,22916.msg635719.html#msg635719)
Best Baked Mac n Cheese Ever Halloran (http://sguforums.com/index.php/topic,22916.msg931795.html#msg931795)
Best Peanut Butter Cookies moj (http://sguforums.com/index.php/topic,22916.msg943958.html#msg943958)
Blue Crush seaotter  (http://sguforums.com/index.php/topic,22916.msg755781.html#msg755781)
Braised Pork Chops AlsakaGrown (http://sguforums.com/index.php/topic,22916.msg908310.html#msg908310)
Bread and Butter pudding A COMLEAT FAKE ! Spiny (http://sguforums.com/index.php/topic,22916.msg554086.html#msg554086)
Breakfast Omelette kem  (http://sguforums.com/index.php/topic,22916.msg694243.html#msg694243)
Brown sauce seaotter  (http://sguforums.com/index.php/topic,22916.msg700405.html#msg700405)
Bulgogi Chew  (http://sguforums.com/index.php/topic,22916.msg776338.html#msg776338)
Cheese straws seaotter  (http://sguforums.com/index.php/topic,22916.msg554453.html#msg554453)
Chicken and 40 Clove Garlic Soup Alisha  (http://sguforums.com/index.php/topic,22916.msg554002.html#msg554002)
Chicken Garlic Chicken with White Wine Sauce KarenX  (http://sguforums.com/index.php/topic,22916.msg675827.html#msg675827)
Chicken Parmesan BoBethy  (http://sguforums.com/index.php/topic,22916.msg554603.html#msg554603)
Chicken Piccata Dirty J. Martini  (http://sguforums.com/index.php/topic,22916.msg656422.html#msg656422)
Curry roasted cauliflower Karyn (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Curry Roasted Veggies Karyn  (http://sguforums.com/index.php/topic,22916.msg695622.html#msg695622)
Dessert Cups Halloran (http://sguforums.com/index.php/topic,22916.msg948665.html#msg948665)
Egg Rolls seaotter  (http://sguforums.com/index.php/topic,22916.msg639522.html#msg639522)
English Muffins Halleyscomet/Wakefield  (http://sguforums.com/index.php/topic,22916.msg884579.html#msg884579)
Fish, no name recipe Traveler  (http://sguforums.com/index.php/topic,22916.msg657132.html#msg657132)
Fish: Broiled Fish Parmesan Nacreous  (http://sguforums.com/index.php/topic,22916.msg554281.html#msg554281)
Fried Cheese Burger sordid  (http://sguforums.com/index.php/topic,22916.msg554465.html#msg554465)
Gooey Butter Cake KarenX  (http://sguforums.com/index.php/topic,22916.msg801041.html#msg801041)
Grape Crush Belgarath  (http://sguforums.com/index.php/topic,22916.msg755796.html#msg755796)
Hangtown Frittata Chew  (http://sguforums.com/index.php/topic,22916.msg693208.html#msg693208)
Hash brown Casserole seaotter  (http://sguforums.com/index.php/topic,22916.msg806445.html#msg806445)
Hobo Scampi Chew  (http://sguforums.com/index.php/topic,22916.msg554338.html#msg554338)
Ice cream: The Daddy Cone evil eye  (http://sguforums.com/index.php/topic,22916.msg554297.html#msg554297)
Insanely Easy Karyn  (http://sguforums.com/index.php/topic,22916.msg812426.html#msg812426)
Jezebel KarenX  (http://sguforums.com/index.php/topic,22916.msg873156.html#msg873156)
Karyn's Pork Butt (http://sguforums.com/index.php/topic,22916.msg9133239.html#msg9133239)
Logan Martin Cucumber Salad seaotter  (http://sguforums.com/index.php/topic,22916.msg725872.html#msg725872)
Mac and Cheese baked Jack R.  (http://sguforums.com/index.php/topic,22916.msg635783.html#msg635783)
Meat Pie Karyn (http://sguforums.com/index.php/topic,22916.msg946559.html#msg946559)
Meringue Cookies KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Mississippi Mud Sorbet Chew  (http://sguforums.com/index.php/topic,22916.msg755828.html#msg755828)
Monster Egg Halleyscomet/Wakefield (http://sguforums.com/index.php/topic,22916.msg893822.html#msg893822)
Moroccan Meatloaf KarenX  (http://sguforums.com/index.php/topic,22916.msg755799.html#msg755799)
Mussels steamed slicendice  (http://sguforums.com/index.php/topic,22916.msg575167.html#msg575167)
Naan Manjula  (http://sguforums.com/index.php/topic,22916.msg556346.html#msg556346)
Olive Tepanade Karyn (http://sguforums.com/index.php/topic,22916.msg908798.html#msg908798)
Onion and Swiss cheese spaghetti sauce Chew  (http://sguforums.com/index.php/topic,22916.msg675510.html#msg675510)
Oxtail casserole kem  (http://sguforums.com/index.php/topic,22916.msg808657.html#msg808657)
Pasta Carbonara Skepdad  (http://sguforums.com/index.php/topic,22916.msg726043.html#msg726043)
Peanut Butter Pork Chew  (http://sguforums.com/index.php/topic,22916.msg553995.html#msg553995)
Peanutbutter ice cream goo Copernic  (http://sguforums.com/index.php/topic,22916.msg801772.html#msg801772)
Phylo Pie Karyn (http://sguforums.com/index.php/topic,22916.msg908813.html#msg908813)
Pizza whitedevilbrewing  (http://sguforums.com/index.php/topic,22916.msg553945.html#msg553945)
Playdough Chew  (http://sguforums.com/index.php/topic,22916.msg557485.html#msg557485)
Pork Fried Rice Karyn  (http://sguforums.com/index.php/topic,22916.msg695623.html#msg695623)
Pumpkin soup KarenX  (http://sguforums.com/index.php/topic,22916.msg553964.html#msg553964)
Ramen Noodles IamNintendo  (http://sguforums.com/index.php/topic,22916.msg808601.html#msg808601)
Ravioli or something iwantbatteries  (http://sguforums.com/index.php/topic,22916.msg675717.html#msg675717)
Ribs, the best way seaotter  (http://sguforums.com/index.php/topic,22916.msg559947.html#msg559947)
Salade Nicoise KarenX  (http://sguforums.com/index.php/topic,22916.msg808669.html#msg808669)
Salmon Chowder Smokeless Chew  (http://sguforums.com/index.php/topic,22916.msg655261.html#msg655261)
Salsa Karyn  (http://sguforums.com/index.php/topic,22916.msg554144.html#msg554144)
Sausage stuffed acorn squash Karyn  (http://sguforums.com/index.php/topic,22916.msg801465.html#msg801465)
Shrimp Scampi Pizza Chew  (http://sguforums.com/index.php/topic,22916.msg800981.html#msg800981)
Sloppy Joes II Lead Farmer  (http://sguforums.com/index.php/topic,22916.msg694559.html#msg694559)
Smoked Mussel Stuffed Mushrooms Karyn (http://sguforums.com/index.php/topic,22916.msg948802.html#msg948802)
Smoothy, The Best SnarlPatrick  (http://sguforums.com/index.php/topic,22916.msg555201.html#msg555201)
Spice Rub for Beef Chew  (http://sguforums.com/index.php/topic,22916.msg559933.html#msg559933)
Sticky Chicken RyanSchwieger (http://sguforums.com/index.php/topic,22916.msg949991.html#msg949991)
Stollen DG (http://sguforums.com/index.php/topic,22916.msg9105112.html#msg9105112)
Super tasty cheese stuffed chicken Karyn  (http://sguforums.com/index.php/topic,22916.msg554143.html#msg554143)
Thai Basil Chicken astrostu (http://sguforums.com/index.php/topic,22916.msg9100340.html#msg9100340)
Tom Ka Gai base low fat Chew  (http://sguforums.com/index.php/topic,22916.msg563525.html#msg563525)
Tropical Black Beans and Rice KarenX  (http://sguforums.com/index.php/topic,22916.msg803975.html#msg803975)
Tuna, Almond Crusted Seared Ahi Karyn  (http://sguforums.com/index.php/topic,22916.msg575716.html#msg575716)
Turkey Burgers Evil Eye  (http://sguforums.com/index.php/topic,22916.msg559969.html#msg559969)
Vegan Tofu Cheesecake AxeGrrl (http://sguforums.com/index.php/topic,22916.msg950000.html#msg950000)
Vegetable dip seaotter  (http://sguforums.com/index.php/topic,22916.msg776355.html#msg776355)
Vegetarian chili KarenX  (http://www.recipezaar.com/Grannys-Slow-Cooker-Vegetarian-Chili-51140)
Title: Re: Post your favorite recipies here.
Post by: David E. on January 01, 2012, 12:44:51 AM
Here is another Carnita Recipe. 

Homesick Texan Carnitas
Adapted, just barely, from The Homesick Texan Cookbook

3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice (from about 2 to 3 limes)
4 cloves garlic, peeled and crushed
1 teaspoon ground cumin
1 teaspoon Kosher salt, plus more to taste

Corn tortillas, for serving plus
Avocado slices, chopped cilantro and fixings of your choice (we love pickled jalapenos or onions, lime wedges and a bit of slaw)

Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.

After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed.

When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.



My Baked Mac and Cheese.  (No Measurements, just wing it)

Pour Mexican Creama into a sauce pot on a very low simmer, just enough to warm the sauce. (Double Boiler works too if you have one)

Add Pepper, Salt, Cumin, Mexican Oregano, Teaspoon of Moroccan Harissa (or any type of chili paste) and a Teaspoon of Stone ground Mustard.

Begin mixing in your favorite Melting Cheeses (I use Shredded Jack & Cheddar) until sauce thickens and gets a bit stringy.

Season Sauce to Taste as it Warms.
 
Toast some Panko in butter.

Boil some Orecchiette Pasta (it holds the sauce really well) till done.  Mix Pasta and Sauce in a baking dish, coat with shredded cheese and the toasted panko and bake at 350 till brown and bubbly. 

 
Title: Re: Post your favorite recipies here.
Post by: seaotter on March 10, 2012, 12:24:37 AM
I been playing with picking garlic ever since I learned how to peel the fuckers. I cut then into pinky segment sized pieces. Heat equal parts green olive brine and lemon juice, with lots of Italian herb and celery salt to boiling. Then blanch the garlic for thirty seconds then let that pickle with equal amounts of olives, and couple splashes of olive oil and the boiling mixture.

Any ideas?
Title: Re: Post your favorite recipies here.
Post by: Chew on March 18, 2012, 08:46:22 PM
Peel a banana, cut a slit in it, toss in some chocolate chips, mini marshmallows, or other random goodies, wrap in foil, grill for a few minutes on each side, or until goodies are melted, eat with a spoon.

She stole your idea!

Banana Boats BBQ Recipe (http://lickmyspoon.com/recipes/banana-boats/)

Sue her ass!
Title: Re: Post your favorite recipies here.
Post by: David E. on April 08, 2012, 11:20:20 PM
This sounds so good. 
(http://farm8.staticflickr.com/7181/6808766436_d8b878b62e_z.jpg) (http://www.apronstringsblog.com/vegetarian-entrees/onion-ring-sunny-side-up-eggs-sauteed-onion-as-a-ring-mold-for-eggs/)

Probably works with peppers too. 
Title: Re: Post your favorite recipies here.
Post by: Karyn on April 08, 2012, 11:27:03 PM
This sounds so good. 
(http://farm8.staticflickr.com/7181/6808766436_d8b878b62e_z.jpg) (http://www.apronstringsblog.com/vegetarian-entrees/onion-ring-sunny-side-up-eggs-sauteed-onion-as-a-ring-mold-for-eggs/)

Probably works with peppers too.

We actually tried that out this weekend.  It was pretty good.  We used red onion, but it probably came out about the same.  there was a little room in the top, so James drenched it in Cholula and declared it exquisite.  It certainly made cooking the eggs a lot easier, but it takes a lot longer to get everything to cook all the way through than just tossing an egg in butter and frying the shit out of it.
Title: Re: Post your favorite recipies here.
Post by: David E. on April 08, 2012, 11:32:14 PM
Yeah I have used the trick of poaching eggs in seasoned plastic wrap and that rocks.  The Cholula sounds yum.

Speaking of Red Onions.  http://www.epicurious.com/recipes/food/views/Red-Onion-Marmalade-3071 (http://www.epicurious.com/recipes/food/views/Red-Onion-Marmalade-3071)

I think it works better with Balsamic or Red Wine Vinegar though, Apple Cider is too strong.

Add the marmalade to a steak and mmmm. 
Title: Re: Post your favorite recipies here.
Post by: Karyn on April 08, 2012, 11:37:12 PM
Oh yeah, we've decided to banish the apple cider vinegar from the house.  James has been trying out various incarnations of home made pepper sauce, and that stuff ruined an entire batch.  We go with the milder rice vinegar for non-italian dishes these days.
Title: Re: Post your favorite recipies here.
Post by: Chew on April 10, 2012, 12:05:34 AM
The latest issue of Cook's Illustrated taste tested hot sauces. Sriracha ranked at the top. No surprise there.
Title: Re: Post your favorite recipies here.
Post by: stonesean on April 10, 2012, 04:37:16 AM
The latest issue of Cook's Illustrated taste tested hot sauces. Sriracha ranked at the top. No surprise there.

My wife has a subscription to Bon Apetit magazine.  I find it alternates between being insufferably snooty, and quite fun.

In an issue a couple years back they mentioned that Sriracha is a "trendy, new condiment".   ::)

I suppose it's "trendy" and "new" to people who don't have the good sense to have been patronizing Vietnamese restaurants for the last 20 years or so....

In other Sriracha related news, David Tran (owner of Huy Fong Foods, maker of "Tương Ớt Sriracha") is an American citizen!  Take that, world!  We're #1! We're #1!
Title: Re: Post your favorite recipies here.
Post by: Chew on May 07, 2012, 04:12:25 PM
Fuck yeah! It's about fucking time someone wrote an article about this! I've read so many bullshit recipes. "After the chicken has nicely browned on the bottom, about 3 minutes..." Fucking bullshit!

How to cook onions: Why recipe writers lie and lie about how long they take to caramelize. - Slate Magazine (http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.single.html)

Quote
Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through the New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants, and caraway. Though I wasn't particularly interested in making savory scones, one passage caught my eye:

"Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer."

Soft, dark brown onions in five minutes. That is a lie. Fully caramelized onions in five minutes more. Also a lie.
Title: Re: Post your favorite recipies here.
Post by: Karyn on May 07, 2012, 05:12:45 PM
Fuck yeah! It's about fucking time someone wrote an article about this! I've read so many bullshit recipes. "After the chicken has nicely browned on the bottom, about 3 minutes..." Fucking bullshit!

How to cook onions: Why recipe writers lie and lie about how long they take to caramelize. - Slate Magazine (http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.single.html)

Quote
Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through the New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants, and caraway. Though I wasn't particularly interested in making savory scones, one passage caught my eye:

"Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer."

Soft, dark brown onions in five minutes. That is a lie. Fully caramelized onions in five minutes more. Also a lie.

Caramelized onions on pizza is heaven.  I don't think I've ever noticed someone telling me it only takes 10 minutes to caramelize onions, but I usually don't read the instructions associated with recipes.  I don't remember where I even learned to caramelize onions, but I was never under the impression it took any less than 45 minutes to do it properly.
Title: Re: Post your favorite recipies here.
Post by: DoctorOHM on May 26, 2012, 07:06:17 AM
This sounds so good. 
(http://farm8.staticflickr.com/7181/6808766436_d8b878b62e_z.jpg) (http://www.apronstringsblog.com/vegetarian-entrees/onion-ring-sunny-side-up-eggs-sauteed-onion-as-a-ring-mold-for-eggs/)

Probably works with peppers too.

We actually tried that out this weekend.  It was pretty good.  We used red onion, but it probably came out about the same.  there was a little room in the top, so James drenched it in Cholula and declared it exquisite.  It certainly made cooking the eggs a lot easier, but it takes a lot longer to get everything to cook all the way through than just tossing an egg in butter and frying the shit out of it.

 Oh, now i know what to make for breakfast tomorrow! Yeah!
Title: Re: Post your favorite recipies here.
Post by: Halleyscomet on August 14, 2012, 05:21:32 PM
I recently made the following sandwich with a few twists:
www.saveur.com/article/Recipes/Tomato-Sandwich (http://www.saveur.com/article/Recipes/Tomato-Sandwich)

I used one of those sinfully ugly heirloom tomatoes for the sandwich. I toasted the bread in a pan with some butter, and added leaves of fresh basil. I think it would be divine with a few slices of pan fried salami. My wife wants to try it with goat cheese in place of the mayonnaise.

The bread I used was a three cheese bread:
http://www.kingarthurflour.com/recipes/triple-cheese-bread-recipe (http://www.kingarthurflour.com/recipes/triple-cheese-bread-recipe)

When I made it I fused it with a sourdough recipe to make a sourdough cheese bread, but it wasn't very sour. I fear I may have left my sourdough culture in the fridge for too long.

On the topic of heirloom tomatoes:
http://www.amateurgourmet.com/2012/08/heirloom-tomatoes-for-dinner.html (http://www.amateurgourmet.com/2012/08/heirloom-tomatoes-for-dinner.html)

I've been enjoying the coyly named blog "Lick my Spoon" for recipe ideas. It was this site that linked me to the tomato sandwich:
http://lickmyspoon.com/weekly-meal-plan/high-five-fridays-weekly-meal-plan-8-10-12/ (http://lickmyspoon.com/weekly-meal-plan/high-five-fridays-weekly-meal-plan-8-10-12/)
Title: Re: Post your favorite recipies here.
Post by: HighPockets on August 15, 2012, 11:15:48 AM
That king Arthur Flour link reminded me that I have one of these in my kitchen drawer and always forget to use it.
http://www.kingarthurflour.com/shop/items/dough-whisk (http://www.kingarthurflour.com/shop/items/dough-whisk)
but when I do, it's kind of magical in how it can pull a pizza dough together.

Also I second the use of goat cheese on tomatoes in any application, but a quick spot under the broiler to melt and brown it, perfection.
Title: Re: Post your favorite recipies here.
Post by: Halleyscomet on August 15, 2012, 12:13:48 PM
That king Arthur Flour link reminded me that I have one of these in my kitchen drawer and always forget to use it.
http://www.kingarthurflour.com/shop/items/dough-whisk (http://www.kingarthurflour.com/shop/items/dough-whisk)
but when I do, it's kind of magical in how it can pull a pizza dough together.

Also I second the use of goat cheese on tomatoes in any application, but a quick spot under the broiler to melt and brown it, perfection.

I like that idea. I'll give it a shot in the near future.
Title: Re: Post your favorite recipies here.
Post by: HighPockets on March 18, 2015, 07:41:44 PM
Since this is stickied I'm not so much reviving this thread as breathing new life into it.

I've recently been given an opportunity to acquire some Gentleman’s Relish or Patum Peperium but I declined due to the fact that it was described as an acquired taste such as Marmite which I really don't care for. but after doing some research i'm wondering if Anchovies on toast actually sounds like a good idea.

Anyone from across the pond want to weigh in on whether or not I should pull the trigger on a container that may just sit in my fridge until I clean it out once a year.
Title: Re: Post your favorite recipies here.
Post by: Traveler on March 20, 2015, 05:11:33 PM
I've discovered that I love anything made with tomatillos. First up is an easy salsa verde.

1 lb tomatillos, husked (Get a few extra. When I peel the husks I almost always find a few that don't look so good.)
1/2 yellow onion, coarsely chopped
1-2 garlic cloves, coarsely chopped
1 serrano pepper, seeded or whole depending on how much heat you want
2 tbsp chopped cilantro
1 tbsp dried oregano (use Mexican oregano if you can find it)
1/2 tsp ground cumin
1 1/2 tsp salt

Place the whole tomatillos in the bottom of a saucepan. Dump all of the other ingredients on top of them. Add a little water to the pan. The tomatillos will release a lot of liquid as they cook, so 1/8 to 1/4 inch of water is enough to start.

Bring to a boil. Reduce to a simmer and cover. Cook until the tomatillos are soft -- about 10-12 minutes. Let cool.

Dump everything into a blender, and puree until smooth.

It's great straight from the blender, but it's even better if you can refrigerate it for a day. Be prepared to eat a whole bag of tortilla chips by yourself.

For a variation that has a slight smokey flavor replace the serrano pepper with 1-2 canned chipotle peppers in adobo sauce.
Title: Re: Post your favorite recipies here.
Post by: Traveler on March 21, 2015, 02:02:00 AM
Next is a tomatillo chicken stew. My wife and I had this for dinner last night, and again for lunch today.

The Sauce
2 lbs tomatillos (get a few extra to replace the inevitable iffy ones)
2 jalapeno peppers (seeded or not depending on how much heat you like)
1 garlic clove
1 tsp salt
2 tbsp lime juice
pinch of sugar

Cover the bottom or a roasting pan or cookie sheet with foil. Peel the husks from the tomatillos. Slice them in half, and place the cut side down on the foil. Broil them 4-5 inches from the heating element until the tomatillos begin to char. Remove them and let them cool enough to be handled.

Place the tomatillos and any liquid they've given off into a blender. Add the remaining sauce ingredients. Blend until smooth. Adjust the salt to taste.

The Stew
2 lbs boneless, skinless chicken breasts cut into 1 inch cubes
Salt and pepper
Olive oil
2 yellow onions, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground corriander
1 1/2 cups chicken stock
1 tsp dry oregano (Mexican if you have it)
1/2 cup packed chopped cilantro

Pat the chicken dry. Salt and pepper it.

Add a few tablespoons of oil to a large thick bottomed pot or dutch oven on medium high heat. Brown the chicken. Work in batches so the chicken isn't crowded in the pot. Add oil as needed. Don't cook the chicken through. Just get a good browning on the outside, and lots off yummy brown bits in the bottom of the pot. Remove the chicken, and reduce the heat to medium.

Add another tablespoon or two of oil to the pot, and then add the onions, cumin and coriander. Cook for a few minutes, stirring occasionally. Scrape the bits of browned chicken from the bottom of the pot so they get incorporated with the onion. When the onions are soft add the garlic and cook another 30-60 seconds.

Add back the chicken. Add the tomatillo sauce, chicken stock and oregano. Bring to a boil, and reduce to a simmer. Simmer partially covered for 20 minutes.

Remove the pot from the heat. Stir in the cilantro. Cover and let steep for 1-2 minutes. Serve.


Next time I think I'll try adding some rice add the start of the 20 minute simmer.
Title: Re: Post your favorite recipies here.
Post by: seaotter on March 21, 2015, 10:29:27 AM
Pickled green beans.

I like to get vegetables at SAMs club dirt cheap, but large quantities. Pickle half.

2.5 cups vinegar
2 cups water
Bunch of dill
1/4 cup salt
Table spoon red pepper flakes
Minced clove of garlic

Bring this to a boil, load a jar with green beans, and pour pickling liquid on it. Let that cool put on lid pop in fridge and in 24 hours crunchy sour dill green beans. You need sugar if it's too sour for you.

Now you can use that same liquid on carrots, garlic, cucumbers ect,

With garlic I Like to change the liquid after a few days cause those things are still spicy. If you like garlic stuffed olives, pair your consumption with olives and replace the pickling liquid of your garlic with the olive liquid.
Title: Re: Post your favorite recipies here.
Post by: eaglevintage on August 22, 2016, 08:17:34 AM
I make a mean pizza. 

Dough is based on the Lehman dough formula- http://www.pizzamaking.com/dough_calculator.html (http://www.pizzamaking.com/dough_calculator.html)

I have mine down to memory, but yours may vary.  153g water, 10g yeast, 300g flour (must be appropriate flour for pizza dough), 5g salt.  Mixed in kitchenaid mixer until lump-like.  Hand kneaded, let to rise for at least 8 hours. 

Stretch the dough, add sauce, which is whatever you like... mine is:

1 28oz can of 6-in-1 crushed tomatoes, salt, pepper, dry basil and oregano, crushed red pepper, generous amount of garlic, simmered down to appreciable thickness.

top with sliced fresh mozz, and whatever toppings you want.  Bake on a pizza stone as high as your oven can go until it's done... the cheese will start to turn  a bit brown for example, kind of an experience thing.

It's intimidating at first, but it's not tough once you get the hang of it.


hmmmm pizza..yummi... ;D ;D ;D
Title: Re: Post your favorite recipies here.
Post by: eaglevintage on September 08, 2016, 02:01:47 AM
I like this one..

Rendang is a dish which originated food from the Minangkabau West Sumatra - Indonesia. Rendang most delicious food in the world. In this post, I will discuss how to make beef rendang.

Ingredients :

    1 pound beef round, diced
    2 tablespoons cooking oil
    3/4 cup dried shrimp, minced
    1 clove garlic, minced
    1 tablespoon chopped lemon grass
    2 onions, chopped
    1 3/4 cups coconut milk
    1/2 cup red curry paste, or to taste
    3 tablespoons turmeric powder
    1 fresh red chile pepper, finely chopped
    1 bunch fresh cilantro, chopped


Instructions How To Make Rendang

This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat. Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

source : http://yuyocatequista.blogspot.co.id/2013/03/how-to-make-rendang.html
Title: Re: Post your favorite recipies here.
Post by: stonesean on September 08, 2016, 10:24:24 AM
I like this one..

Rendang is a dish which originated food from the Minangkabau West Sumatra - Indonesia. Rendang most delicious food in the world. In this post, I will discuss how to make beef rendang.

LOVE Rendang.  Actually, haven't really had any Indonesian food I didn't like.

Dried shrimp is a powerful ingredient that I didn't know about till I took some cooking classes.  Takes just about any Asian dish to an entirely new place.
Title: Re: Post your favorite recipies here.
Post by: Captain Video on September 10, 2016, 11:36:22 PM
Mofongo

Green Plantains (I like mine a little sweeter so I pick them with a few yellow spots)
Extra Virgin Olive oil
Fresh Garlic
chicharrones (Pork cracklings or skins)(fresh if you can get them)
course salt
Oil for deep frying (bonus if you use lard but any oil will do)
Mortar and pestle

Cut the plantains into 1 inch chunks and toss them in a deep fat fryer on medium high heat. While they are cooking smash some garlic cloves and salt together with the Mortar and pestle. Add olive oil slowly till it forms a thick sauce. Remove the garlic sauce to a separate container but don't clean the mortar. Pull the plantains from the fryer when they are golden brown, make sure to keep them hot. Smash everything together with the Mortar and pestle in small layers, a few plantain pieces, a few chicharrones, some garlic sauce, smash, repeat till you have a full mortar  The Mofongo should be the consistency of thick mashed potatoes. Dump it on on a plate so it keeps its form and eat, yum. You could omit all the pork fat and they are still delicious.  I only recently discovered this dish from Puerto Rico. You can dip it in some chicken broth or eat it plain as a side dish. I also make a shrimp with red sauce that you dump over top of the Mofongo which is my favorite way to eat it. Please forgive me anyone from Puerto Rico I cant remember what its called but a friend from there claims I nailed the dish. I have a bad habit of cooking things I cant pronounce. Ill post that with its proper name another day, im not sure why I felt like posting this one.  >:D