FOFC Recipe Box

[terpkristin]

Since I'm always looking for new things to try to cook (or bake), and just today I posted my pumpkin bread recipe on my blog (http://gimpygal.blogspot.com/2008/11/pumpkin-bread.html), I figured I'd share the recipe with you guys and gals, too. Feel free to share your own recipes for awesome breakfasts, killer dinners, to-die-for baked goods, or whatever else. :)

TK's Pumpkin Bread
http://kristin.seidelmann-owners.com/junk/pumpkinbread1.jpg

Dry Ingredients
2.5 cup sugar
3.5 cup flour
1-2 tsp cinnamon (I use 2)
1 tsp nutmeg
1-2 tsp ground ginger (I use 2)
2 tsp baking soda
0.5 tsp salt

Wet Ingredients
4 beaten large eggs
0.5 cup oil (I use safflower oil)
2/3 cup water
2 cup pumpkin (I use one 15 oz. can of pumpkin, NOT pumpkin pie filling)

Directions
Preheat oven to 350 deg. F. Grease 2 bread pans (I use glass).
In one bowl, whisk together all dry ingredients so they're well mixed.
In another bowl, whisk together the wet ingredients (I do the eggs first, then add the rest).
Pour the wet ingredients into the dry ingredients, and then mix together until everything is just mixed but not overmixed (I do not find it necessary to use a hand mixer, just a sturdy spatula or wooden spoon).
Pour the half the batter into one bread pan, the rest in the other.
Bake for 1 hour, or until the edges are pulling from the sides of the pan and a knife or toothpick in the center of the loaf comes out clean.
Cool for about 15 minutes in the bread pans on a cooling rack, then remove the loaves from the bread pans and let them cool the rest of the way (if you can wait!).

This bread tastes pretty darn good fresh out of the oven but it's even better when it's fully cooled.

http://kristin.seidelmann-owners.com/junk/pumpkinbread2.jpg

/tk

[Izulde]

ooh I -love- pumpkin bread.

[Lorena]

Tex-Mex Mac n Cheese

- 1 box of mac n cheese
- 1 lb. ground turkey
- 1 package of taco seasoning (or make your own from THIS (http://www.operationsports.com/fofc/showpost.php?p=1920982&postcount=28) recipe)
- 1 can of diced tomatoes with green chilis
- 2 chipotle peppers chopped (optional - can use more or less depending on how spicy you like it)

1. Make mac n cheese according to directions.
2. Brown turkey, drain, return to pan.
3. Add taco seasoning, diced tomatoes and chipotle peppers.
4. Combine meat with mac and cheese.

[terpkristin]

Tex-Mex Mac n Cheese

I bet if you were carb-conscious, doing this without the mac & cheese and then adding a bunch of shredded cheese would also taste pretty darn good. Might have to drain the tomatoes, though, otherwise it might be too wet.

/tk

[Bad-example]

The best part of my week is cooking with my father. We have been using our slow cooker pretty regularly. We mostly do basic things like pork and beef roasts and stews. Just tried a Bloody Mary Chicken recipe that wasn't too bad.

4-8 chicken breasts
1 32-oz bottle Bloody Mary Mix
1 Onion
1 Bell Pepper
1 Cup Celery
1 Tbsp. Black pepper

Place chopped veggies in bottom of crock pot. Rinse chicken and place on top of veggies. Pour in Bloody Mary Mix and add pepper. Cook 8-10 hours on low until chicken is cooked through. (8 hours worked for us).

[cartman]

Hopping John

1 Cup black eyed peas (1/2 lb.)
3-1/2 Cups water
1/2 pound bacon
1 onion, chopped
1 green pepper, chopped
2 celery stalks, chopped
1 clove garlic, minced
2 dashes Tabasco (or to taste)
Cajun seasoning to taste
1/2 Cup raw rice (not instant rice)

Prepare peas. Either:
a. soak peas overnight, or
b. boil peas in a pan about 5 minutes. Remove from heat. Cover and leave
them for an hour.
Fry the bacon in an iron skillet. Remove the bacon,
chop, and reserve when cooked.
To the grease, add the onion, green
pepper, celery, and garlic. Cook until soft.
Stir bacon and vegetables
into the peas. Heat to boiling; reduce heat to a simmer. Cook 1-1/2
hours or until peas are tender.
Add rice and seasonings. Cover and
cook 25 minutes or until rice is tender and water is absorbed.

Serves 6.

[Lorena]

I bet if you were carb-conscious, doing this without the mac & cheese and then adding a bunch of shredded cheese would also taste pretty darn good. Might have to drain the tomatoes, though, otherwise it might be too wet.

/tk

Yeah definitely. I don't drain the tomatoes when making mac n cheese though, I feel it might be too dry.

[Raiders Army]

Breakfast Tortillas

4 eggs
1 tsp salt
1 tbsp milk
3 tbsp butter
8 four tortillas
Bacon, fried and crumbled
Shredded cheese
Diced avocado
Taco sauce
Fresh green chiles, roasted, peeled and chopped or canned chopped green chiles

1. Beat togther eggs, salt and milk
2. Melt butter over medium heat
3. Put tortillas in egg mixture one at a time and drain
4. Fry in butter until golden brown
5. Add condiments

Got this from Seasoned with Sun: Recipes from the Corner of Texas and Old Mexico. Some great stuff in there.

[terpkristin]

The best part of my week is cooking with my father. We have been using our slow cooker pretty regularly. We mostly do basic things like pork and beef roasts and stews. Just tried a Bloody Mary Chicken recipe that wasn't too bad.

4-8 chicken breasts
1 32-oz bottle Bloody Mary Mix
1 Onion
1 Bell Pepper
1 Cup Celery
1 Tbsp. Black pepper

Place chopped veggies in bottom of crock pot. Rinse chicken and place on top of veggies. Pour in Bloody Mary Mix and add pepper. Cook 8-10 hours on low until chicken is cooked through. (8 hours worked for us).

What kind of chicken breasts? Bone-in, skin-on? Boneless skinless? Something else? ;) This looks like something I may try "soon" as I've been trying to find protein dishes to use up all my rice with (when I moved, I realized I had a TON of different rice things, from pilafs to bags of brown rice or basmati to Rice-A-Roni type stuff--I'm trying to use it all up).

/tk

[Bad-example]

I think the recipe called for boneless skinless. That's what I used.

[flere-imsaho]

Basic Spaghetti Sauce

Always good to be able to do this staple.

Required Ingredients

1 lb ground meat (beef, lamb, chicken, turkey, bison, etc...)
1 medium yellow/white onion, diced
2 cloves garlic, minced (or more/less based on personal preference)
30 oz tomato sauce (or nearest can size)
15 oz diced tomatoes (or nearest can size)
1 tbsp dried basil
1 tbsp dried thyme
1 tsp dried parsley
1 tsp dried rosemary, sage, or both

Optional Ingredients

Various veggies such as sweet peppers, mushrooms, even zucchini (add interest & body)
Diced black olives (adds richness)
Sundried tomatoes (adds zingy flavor)
Dried chili powder - regular, chipotle, ancho, etc... (adds heat and/or smoky flavor)
Red wine - I recommend chianti (adds richness)

1. Brown the meat in a skillet. If using turkey or chicken (i.e. due to personal or cholesterol issues) you can get more taste out of the meat by using ground black pepper at this stage. Also, if using turkey or chicken, it will be harder to break apart than red meat, so start breaking apart early before it sets up.

2. Once meat is browning, add in onion & garlic to soften.

3a. Once meat is browned (i.e. no longer raw) dump in the rest of the ingredients, stir, and simmer for as long as you can handle waiting (but at least until it's been bubbling for 10 minutes).

or (and this is what I'm doing tomorrow)

3b. Once meat is browned (i.e. no longer raw), dump everything from the skillet, and all the other ingredients, into a slow cooker and set it on low for at least 4 hours (all day is better).

4. Cook pasta.

5. Eat.

Serves 4-6. Freezes very well.

[flere-imsaho]

Ridiculously Easy and Awesome Roasted Potatoes

We had a ton of tomatoes from our CSA Share this year, so....

Ingredients:

Potatoes (honestly, it doesn't matter what kind or how much)
Olive Oil (type depends on personal preference, i.e. how much of an olive oil snob you are)
Salt
Pepper

1. Preheat Oven to 400 degrees (F). If you have a convection oven, use that.

2. Wash spuds.

3. Cut spuds into half-inch pieces.

4. Chuck a single layer of spuds onto an oven pan (any kind of pan will do - the larger the pan, the more spuds you can cook). Drizzle with olive oil. Apply salt & pepper to taste (i.e. how much you like both salt & pepper).

5. Cook for 30 minutes, remove and try one. If it's still too raw inside, throw them in for another 15 minutes.

[terpkristin]

Also posted on my blog (http://gimpygal.blogspot.com/).

I made this recipe up tonight, when I was in the mood to get rid of an open box of pasta I had, and when I was wanting a heartier version of my normal pasta bake (http://gimpygal.blogspot.com/2008/12/recipe-time-generic-pasta-bake.html).

Baked Pasta with Ricotta
Ingredients
1/2 lb pasta (elbows or cavatappi)
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, thinly sliced
1 clove garlic, minced
1 package mushrooms (I used a 4 oz pkg of mixed fancy mushrooms) -- not canned
15 oz. can tomato sauce
1/2 of 15 oz. tub of ricotta cheese
1 cup shredded mozarella
salt
pepper
basil (I used dried--if desired)
oregano (I used dried--if desired)
thyme (I used dried--if desired)
olive oil (for keeping noodles from sticking)
butter (for saute pan)

Directions
Preheat oven to 375 F. In large pot, cook pasta (remember to follow The Ten Commandments of Dry Pasta (http://www.skilletdoux.com/2006/02/the_ten_command.html)).
While pasta is cooking, saute mushrooms, onion, green pepper, and thinly sliced garlic. Add salt and pepper to taste, and some dried basil, thyme, and oregano if desired.
When pasta is cooked al dente, drain, then return to pot (off heat), drizzle a little olive oil into the pasta.
Add the tomato sauce and minced garlic to the noodles, stir so all noodles are coated.
Add the vegetable mixture to the noodles, stir so well combined.
Add the ricotta to the noodle and veggie mixture, stir so well combined.
(Note, at this point, you could eat this and have a great meal!)
Dump mixture into a 11"x7" pan and bake in preheated oven, covered, for 20-25 minutes.
Stir/redistribute pasta when it comes out, cover with shredded mozarella, and put back into oven for 10 minutes (until mozarella melts).
Serve. :) I've found that it's easier to cut if you let it cool a little bit.

Hope you enjoy! I know I did. ;)

And, for those of you who don't want to click-through to get my normal pasta bake recipe, here it is:
Generic Pasta Bake
Ingredients
1 lb. pasta such as penne, elbows, or fusili
1 24-26 oz. jar of sauce (the large size of Barilla, Prego, Classico, or whatever you like)
1 jar of water
2 cups of shredded cheese (Italian Mix or Mozarella)

Directions
Preheat oven to 425 degrees. In 9"x13" pan, combine UNCOOKED pasta, jar of sauce, and jar of water (use empty sauce jar, fill it up with water, and dump that in). Mix well so everything is coated and consistent.
Cover pan and bake for 30 minutes (35 if using whole wheat pasta).
Remove from oven, stir up contents, cover with cheese, and put back in oven to bake for another 10 minutes, or until cheese is melted.

Variations
If you want to add meat, brown up some ground turkey, chicken, or beef and drain it. Add the ground meat to the sauce and then add all that to the noodles and water.
You can also add onions, celery, green pepper, mushrooms, or whatever else you like. Saute it up, and add it to the sauce, before combining with the noodles.

/tk

[DanGarion]

Ok growing up my mom and dad made this chicken macaroni salad that we named Crazy Chicken Salad, the normal vegetables it calls for are diced carrots and celery. I’m not a fan of big pieces of carrots and I hate celery so I made my own interpretation.

DanGarion’s Crazy Chicken Salad

1 1/2 Pounds of Chicken Thighs (Bone in)
1 lb. package of mini elbow macaroni
1 package of Hidden Valley Ranch Buttermilk Dressing
1 1/2 cups of Mayonnaise
1/4 to 1/2 cup of Milk
3 Carrots peeled and grated
1 Head of Broccoli cut into small pieces
3/4 lb. Monterey Jack Cheese, cubed
5 strips of bacon cooked and crumbled
Salt and Pepper

Lightly salt and pepper chicken in a large casserole dish. Place chicken in microwave and cook on high for about 20 minutes turning chicken over every 5 minutes. Let chicken cool, once cooled get all the meat from the chicken and dice it up, cover and place in refrigerator. Cook macaroni as described on label, run under cold water and drain. In a large bowl mix together package of dressing, mayonnaise and milk make sure consistency is slightly thicker then regular dressing. Mix in broccoli and carrots. Mix in macaroni, cheese, and chicken. Once salad is thoroughly mixed cover and place in refrigerator until ready to serve. Before serving sprinkle salad with crumbled bacon. Enjoy!

[cartman]

The Hopping John recipe above is a great New Year's Day dish. Here's a little something for desert:

Chocolate Flan Cake

1 box Devil's Food cake mix
11 oz. cajeta (goat's milk caramel. If this freaks you out, Smucker's caramel works as well)
14 oz can sweetened condensed milk
12 oz can evaporated milk
1/2 cup fresh milk
8 oz. cream cheese (room temperature)
1 tsp. vanilla
5 eggs (in addition to what the cake mix needs)

1. Preheat oven to 350
2. Spray a large, 12 cup bundt pan with non-stick coating (very important to use a 12 cup bundt pan)
3. Soften the cajeta and pour into the bundt pan
4. Prepare cake mix according to directions
5. Pour the cake batter into the pan, covering the cajeta
6. Put the remaining ingredients into a blender and mix until smooth
7. Very slowly and carefully pour the flan mixture over the cake batter
8. Spray a piece of aluminum foil with non-stick coating, and cover the top of the bundt pan tightly (very important)
9. Set the bundt pan into a larger pan, one large enough to hold two inches of water
10. Pour hot water into the pan, enough so that it comes up two inches on the side of the bundt pan
11. Bake the cake for two hours
12. After two hours, remove the cake from the water, and let it cool, still covered with the foil, for 15 minutes.
13. After 15 minutes, peel the foil back.
14. Invert the bundt pan onto a large plate with a rim
15. When you pull the bundt pan off, the cajeta will drip down the sides of the cake
16. Let the cake cool completely, then refrigerate

The cool thing about this cake, is that when you remove the bundt pan at the end, the cake and flan have switched places during the cooking.

[DaddyTorgo]

somebody should keep track of what is listed for recipes in this thread - it'd be way more useful that way

[Lorena]

good idea DT

[DaddyTorgo]

yeah idk if TK wants to do it or something - turn that first post into a series of links to the individual posts with the recipes listing what they are/whose they are, and then put her pumpkin bread in a later post, or if someone should do a separate thread collecting it all and maintaining it.

I think if it was organized that way it'd get some actual use probably, ya know?

[Lorena]

Ant doesn't like Ranch Dressing, but loves this one:

Ranch Dressing
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper DIRECTIONS
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

From: Ranch Dressing 2 (http://allrecipes.com/Recipe/Ranch-Dressing-II/Detail.aspx)

[DanGarion]

somebody should keep track of what is listed for recipes in this thread - it'd be way more useful that way

Sounds like something that could easily be tracked on the Wiki... ;)

[Lorena]

Okay, I can add these on the wiki

[Lorena]

Done - FOFC Recipe Box - FOFC Wiki (http://fofc.dangarion.com/index.php?title=FOFC_Recipe_Box)

Also as part of my signature.

[terpkristin]

Done - FOFC Recipe Box - FOFC Wiki (http://fofc.dangarion.com/index.php?title=FOFC_Recipe_Box)

Also as part of my signature.

Oooh sweet!
I totally would've just edited the first post everytime, but this is much more convenient! :) I love it how while I'm at the gym a "problem" shows up as does a solution! :D

/tk

[DanGarion]

Done - FOFC Recipe Box - FOFC Wiki (http://fofc.dangarion.com/index.php?title=FOFC_Recipe_Box)

Also as part of my signature.

You rock!

[Raiders Army]

Also posted on my blog (http://gimpygal.blogspot.com/).

I made this recipe up tonight, when I was in the mood to get rid of an open box of pasta I had, and when I was wanting a heartier version of my normal pasta bake (http://gimpygal.blogspot.com/2008/12/recipe-time-generic-pasta-bake.html).

Baked Pasta with Ricotta
Ingredients
1/2 lb pasta (elbows or cavatappi)
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, thinly sliced
1 clove garlic, minced
1 package mushrooms (I used a 4 oz pkg of mixed fancy mushrooms) -- not canned
15 oz. can tomato sauce
1/2 of 15 oz. tub of ricotta cheese
1 cup shredded mozarella
salt
pepper
basil (I used dried--if desired)
oregano (I used dried--if desired)
thyme (I used dried--if desired)
olive oil (for keeping noodles from sticking)
butter (for saute pan)

Directions
Preheat oven to 375 F. In large pot, cook pasta (remember to follow The Ten Commandments of Dry Pasta (http://www.skilletdoux.com/2006/02/the_ten_command.html)).
While pasta is cooking, saute mushrooms, onion, green pepper, and thinly sliced garlic. Add salt and pepper to taste, and some dried basil, thyme, and oregano if desired.
When pasta is cooked al dente, drain, then return to pot (off heat), drizzle a little olive oil into the pasta.
Add the tomato sauce and minced garlic to the noodles, stir so all noodles are coated.
Add the vegetable mixture to the noodles, stir so well combined.
Add the ricotta to the noodle and veggie mixture, stir so well combined.
(Note, at this point, you could eat this and have a great meal!)
Dump mixture into a 11"x7" pan and bake in preheated oven, covered, for 20-25 minutes.
Stir/redistribute pasta when it comes out, cover with shredded mozarella, and put back into oven for 10 minutes (until mozarella melts).
Serve. :) I've found that it's easier to cut if you let it cool a little bit.

Hope you enjoy! I know I did. ;)

And, for those of you who don't want to click-through to get my normal pasta bake recipe, here it is:
Generic Pasta Bake
Ingredients
1 lb. pasta such as penne, elbows, or fusili
1 24-26 oz. jar of sauce (the large size of Barilla, Prego, Classico, or whatever you like)
1 jar of water
2 cups of shredded cheese (Italian Mix or Mozarella)

Directions
Preheat oven to 425 degrees. In 9"x13" pan, combine UNCOOKED pasta, jar of sauce, and jar of water (use empty sauce jar, fill it up with water, and dump that in). Mix well so everything is coated and consistent.
Cover pan and bake for 30 minutes (35 if using whole wheat pasta).
Remove from oven, stir up contents, cover with cheese, and put back in oven to bake for another 10 minutes, or until cheese is melted.

Variations
If you want to add meat, brown up some ground turkey, chicken, or beef and drain it. Add the ground meat to the sauce and then add all that to the noodles and water.
You can also add onions, celery, green pepper, mushrooms, or whatever else you like. Saute it up, and add it to the sauce, before combining with the noodles.

/tk

This is very similar to the pizza casserole recipe I found online a while ago with the exception of using pizza sauce instead of tomato sauce and cooking the pasta beforehand. My wife makes some good macaroni and cheese casserole with the uncooked macaroni like you did it.

[Lorena]

Forget packaged taco seasoning, make your own and you'll never go back:

Taco Seasoning

1 tablespoon chili powder
1 teaspoon sea salt
1 teaspoon black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano DIRECTIONS
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.This makes 1 regular packet of taco seasoning. I use this when making crockpot chicken with beans, corn and salsa.

From - Taco Seasoning 1 (http://allrecipes.com/Recipe/Taco-Seasoning-I/Detail.aspx)

[DaddyTorgo]

DC - I'm totally going to use that taco seasoning recipe!!

[Mustang]

Seasoned Spinach (Not my recipe, but a common item that we eat. Usually serve it with fish and rice)

1 lb spinach
1 teaspoon coarse salt

1 tbsp soy sauce
1 tsp sesame oil
1 tsp sesame salt
1 tsp crushed garlic
1/2 teaspoon minced scallion
1 1/2 tsp hot pepper paste or chili pepper paste
1 1/2 tsp rice vinegar
1 tsp brown sugar

Cut off any roots of spinach.

In boiling water, dissolve 1 tsp of salt and blanch the spinach for no more than 1 minute, turn over once in boiling water and strain immediately under cold water rinsing and cooling throughly

In bowl, add all ingredients for season. Add spinach (press out excess water beforehand, just give it a firm squeeze in a ball shape). Toss spinach in sauce and refrigerate before eating.

Note : 1 minute seems rather long on the blanching.. I typically go < 30 seconds. You just want to soften it up, you don't want a dark green limp mass.

[ISiddiqui]

After terpkristin noted a tweet of mine, I'm obliged to share a recipe I like:

Imran's Famous Slow Cooker Chili

1 lb ground beef (or buffalo or lamb)
1 lb hot italian sausage (sliced in bite size pieces)
1 28 oz can crushed tomatoes
1 14 oz can of diced tomatoes
1 can pinto beans (drained)
1 can black beans (drained)
2 medium yellow onions, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3-4 jalapenos (or 2 habaneros, or mix 'em up)
half of a beer
4-5 cloves of garlic
chili powder
red pepper flakes
1 tbpn cumin
salt & pepper

Ok, get your slow cooker ready (I have slow cooker bags, highly recommended). Brown the beef, drain, and put it in. Then cook the sausage and put in the slow cooker. Then throw the drained beans (yes, my chili has beans, so deal) on top of the meat.

After that, take the chopped onions and put it on top of the meat. Then the jalapenos and/or habaneros. Follow that by the bell pepper. Put the garlic on after the that. Put the crushed tomatoes and the diced tomatoes over it all.

Then put the cumin and as much chili powder and red pepper flakes as you can handle. Pour the beer over everything.

Cook for about 8-10 hours on low.

Feel free to experiment (I've used buffalo, lamb, etc, and this time I bought a can of chile verde to throw in as well).

[terpkristin]

Alright, before I go to Google...my mom just stopped by with a pound of carrots. Anybody have any carrot-y recipes?

Also..
This is very similar to the pizza casserole recipe I found online a while ago with the exception of using pizza sauce instead of tomato sauce and cooking the pasta beforehand. My wife makes some good macaroni and cheese casserole with the uncooked macaroni like you did it.
Would you (or your wife) mind sharing the mac & cheese casserole recipe?

/tk

[Lorena]

Alright, before I go to Google...my mom just stopped by with a pound of carrots. Anybody have any carrot-y recipes?
/tk

I don't have any recipes, but maybe a carrot cake or carrot/raisin salad?

[terpkristin]

I don't have any recipes, but maybe a carrot cake or carrot/raisin salad?

Carrot cake or carrot bread are definitely on my radar. Was wondering if there was any other main dish type thing. Found a recipe for a carrot casserole but I'm not sure I'm brave enough to try it. :p

/tk

[SnowMan]

Anyone have a good chicken wing crockpot recipe?

[terpkristin]

I've used a couple of recipes for slow cooker chicken wings. Are you looking for more BBQ, teryaki, buffalo? Well, I've never tried any buffalo in the crock pot.

/tk

[SnowMan]

All of the above! I'm a wing...freak.

[Lorena]

Mexican Lasagna

- 1 lb. ground beef/turkey
- 1 package taco seasoning (or THIS recipe (http://www.operationsports.com/fofc/showpost.php?p=1920982&postcount=27))
- 1 can diced tomatoes w/ chilies
- chipotle peppers to desired spiciness (omit if you don't want it too spicy)

- about 12 corn tortillas
- 1 can of beans (pinto or black)
- 1 can of corn
- Salsa
- Shredded Cheese

1. Preheat oven to 350 degrees.

2. In a large skillet over medium-high heat, brown the meat. Once brown, stir in taco seasoning. Drain and return to pan, add tomatoes and chipotle peppers, stir until all combined.

3. Line a 9x13-inch baking dish with half the tortillas. Spoon half the beef/turkey mixture into the dish, then layer w/ half the beans and half the corn, salsa and cheese. Top with the remaining, tortillas, meat, beans, corn, salsa and top w/ cheese.

4. Bake at 350 degrees for about 15 minutes or until the cheese is melted and bubbly.

I made it a little different today by adding onion, garlic, celery, bell pepper, and cilantro to the meat. Makes about 8 generous servings.

http://c2.ac-images.myspacecdn.com/images02/15/l_79a3419a784b4aed9aefab04a89ce8a5.jpg

[Bad-example]

Stumbled across a super simple, tasty marinade for chicken. The original recipe calls for grilling the chicken but 40 minutes at 350 in the oven was fine.

1 bottle balsamic vinaigrette
1 bottle italian dressing
1 bottle honey dijon dressing
2 tsp lemon pepper

Pretty easy. Mix ingredients, throw in ~3 lbs chicken (I used boneless skinless breasts). Marinate overnight. Grill or cook as above. Makes great sandwiches.

[Peregrine]

I got this recipe from a neat food blog and have made it a couple of times. The Pillsbury product they mention is like the crescent roll dough but it comes in a flat sheet, so it's very quick to use.

Sticky, Gooey, Creamy, Chewy: Super Simple Cherry Cheese Danish Braid (http://stickygooeycreamychewy.blogspot.com/2008/10/super-simple-cherry-cheese-danish-braid.html)

Cherry Cheese Danish Braid Ingredients:
1 8 ounce package cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 cup cherry pie filling
1 tube Pillsbury Crescent Recipe Creations
3 tablespoons turbinado sugar
Method:
Heat oven to 375°F. Spray a baking sheet with a little non-stick cooking spray.
In small bowl, beat cream cheese and granulated sugar with an electric mixer on medium speed until light and fluffy. Stir in vanilla extract and set aside.
Unroll dough onto baking sheet and press into 13x7-inch rectangle.
Spoon cream cheese mixture lengthwise down center third of the dough. Then, carefully spoon pie filling on top of the cream cheese.
On each long side of dough rectangle, make cuts about 1 inch apart from the outer edge up to the edge of the filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance. Seal the ends so that the filling doesn't leak out. Sprinkle turbinado sugar over the top.
Bake 22-24 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool for about 15-20 minutes and dive in!

[Raiders Army]

Alright, before I go to Google...my mom just stopped by with a pound of carrots. Anybody have any carrot-y recipes?

Also..

Would you (or your wife) mind sharing the mac & cheese casserole recipe?

/tk

Ack. I just saw this as I was searching for a bread bowl recipe. Will ask and post.

[Raiders Army]

BTW, anybody have a good recipe for bread bowls?

[MizzouRah]

My Aunt's cream corn:

1 bag of frozen corn
1 package of cream cheese
1 stick of butter
salt, pepper to taste

Place in a small crock pot until heated throughout Very simple and delicious!

[Raiders Army]

We made bread bowls and put cream of broccoli soup in them yesterday. Yummy.

Anyhow, my wife told me that she cooks her macaroni prior to putting it in the cassarole, so it wasn't that similar to tk's recipes.

She combines the macaroni with butter, milk, flour, cheddar cheese, soy sauce, and either hot dogs or lil smokies into a cassarole dish and bakes at 357 degrees for about 15-20 minutes.

[MacroGuru]

My addition to this...I have it up on my facebook, but thought I would share here as well...

Shrimp Bisque

1 lb Cooked Shrimp in the Shell
2 tsp Olive Oil
2 Large Onions, halved and sliced
1 carrot, grated
1 stalk celery, sliced
1-2 garlic cloves, finely chopped
6 1/2 cups water
1 bay leaf
2 tsp. butter
6 tbsp. white rice
1 tbsp. tomato paste
Fresh lemon juice
salt and pepper

Alright, I like to make my own stock so this first part is for my own stock.

1. Peel the shrimp, setting aside the shells for the stock. Set the Shrimp Meat aside.

2. Heat the oil in a large saucepan, add the shrimp shells and cook over high heat stirring frequently until they brown. Reduce the heat and add 1/4 of the onions, the celery, carrot and garlic. Cook for about 5 minutes stirring frequently. Add the water and bay leaf with a pinch of salt.

Bring to a boil, reduce the heat, cover and simmer for about 25 minutes.

Then strain the shrimp stock.

3. Melt the butter in a large saucepan over medium heat and add the remaining onions. Cover and cook for about 5 minutes until they soften and just begin to color. Add the shrimp stock, rice and tomato paste. Bring to a boil, reduce the heat, cover and ssimmer for about 30 minutes or until the rice is very soft.

4. Allow the soup to cool slightly, then transfer into a blender or food processor and puree until smooth, if you have to work in batches you can do it. Puree the soup solids with enough cooking liquid to moisten them, then combine with the liquid.

5. Return the soup to the saucepan and place over a medium-low heat. Add the shrimp meat and a few drops of lemon juice or to taste. Simmer for 8 minutes, stirring occasionally until the soup is reheated.

Serve in warm bowls and you can garnish with fresh dill or parsley.

We serve this with sourdough bread and it is great!

[MacroGuru]

Alright I am going to be making a soup tonight for dinner...so we are debating between my bisque posted above and a new recipe Roasted Corn Soup with Chilies...

I love a lobster or shrimp bisque for the holidays but this corn soup sounds really good...

1 dried ancho chili
4 tbsp. Butter
1lb 2oz of Sweet Corn Kernels
1 Large Onion, finely chopped
1 Large Garlic Clove, finely chopped
1 Red Bell Pepper, finely chopped
1 1/2 cups Chicken Stock
2 1/2 cups Whipping Cream
1/2 tsp Ground Cumin
Chopped Fresh Cilantro

1. Put the Chili in a bowl and soak for 15 minutes with Boiling water.

2. Melt the butter in a frying pan add the sweet corn and turn to coat. Cook for about 15 minutes, stirring frequently until it starts to brown slightly. Add the onion, garlic and bell pepper and cook for 7-10 minutes stirring frequently until the onion softens and the mixtures starts to stick.

3. Transfer the mixture to a blender or processor, add the stock and puree until smooth.

4. Put the cream in a large saucepan and stir in the pureed mixture and bring almost to a boil. add the cumin and season with salt. Adjust the heat so the soup bubbles very gently and cook until the mixture reduces by 1 qtr.

5. Remove the chili from the liquid, discard the core and seeds. Put the chili in a blender or processor with 5 tbsp. f the soaking water and puree until smooth. Stir the puree into the soup according to taste and cook for an additional 5 minutes.

6. taste the soup, adjust the seasoning if necessary.

Serve in warm bowls and garnish with cilantro.


So now the vote is on.....Bisque or Roasted Corn Soup.

[terpkristin]

I vote for roasted corn soup. Then again, lobster will kill me. ;)

I've spent all day cooking with my mom. The one drawback to a Polish Christmas Eve is that most of the food is yellow/white/brown (pierogi, blintzes, kugel/noodle casserole...). We'll also be having some green bean casserole and homemade bread. And, in my dad's family tradition (my mom's side is Polish), we're also having a meat pie (which kind of breaks the Polish tradition of being meatless but that's what family is all about, blending traditions).

/tk

[MacroGuru]

I vote for roasted corn soup. Then again, lobster will kill me. ;)

I've spent all day cooking with my mom. The one drawback to a Polish Christmas Eve is that most of the food is yellow/white/brown (pierogi, blintzes, kugel/noodle casserole...). We'll also be having some green bean casserole and homemade bread. And, in my dad's family tradition (my mom's side is Polish), we're also having a meat pie (which kind of breaks the Polish tradition of being meatless but that's what family is all about, blending traditions).

/tk

I put the vote to the kids and they chose the Roasted Corn, it is just finishing up and it is an amazing flavor, just from the tasting of the soup I can tell it's going to be one of my favorites!

[digamma]

Speaking of soups, we made Ribollita for our Christmas Eve meal. Subby turned me onto this recipe (http://www.runnersworld.com/article/0,7120,s6-242-303-504-12979-0,00.html). Fantastic. Use Kale and not a substitute green.

[Senator]

30
Classic Tortilla Soup
54 Serves 6 $%
If you’re in a hurry and you just can’t wait to make the Rich Chicken Broth, you can use a grilled chicken breast
or pull the meat from a rotisserie chicken and use ready-made chicken broth. Heck, if you’re
in that much of a pinch, your favorite tortilla chips can also be used instead of deep-frying the
tortillas for the Tortilla Crisps. But honestly, once you make this all the way through, we bet
you’ll never do it any other way.
Rich Chicken Broth
Makes abo ut 2 quart s
(Make a bunch and freeze som e for later.)
5 chicken legs and thighs
Water
4 shallots, peeled
1 whole head garlic, peeled
2 carrots
1 tablespoon fresh black peppercorns
Kosher salt
Freshly ground black pepper
Place the chicken in a large, heavy stockpot with
a lid. Add the water, shallots, garlic, carrots, and
peppercorns. The liquid should just barely cover
the chicken, so adjust the depth of the water, if
needed. Heat over medium-high heat and bring
the mixture to a boil. As the liquid begins to
heat, skim off the foam that rises to the surface,
and discard. When it begins to boil, lower the
heat to a constant simmer. Continue skimming
as needed. Cover the pot, leaving the lid slightly
ajar, and continue cooking for 90 minutes.
Remove the pot from the heat, and leave the
chicken in the broth for 30 minutes, until thoroughly
cool. When the chicken is cool enough
to handle, remove the skin and the bones and
discard. Shred the remaining chicken, there
should be about 3 cups, and reserve in a covered
container that can be reheated at serving time.
Strain the remaining broth, there should be
about 2 quarts, and return to a clean saucepan.
Skim off any fat that has accumulated on the
surface. Season with salt and pepper.
Tortilla Crisps
6 corn tortillas
Peanut oil, for frying
Heat the oil in a cast-iron skillet or deep fryer to
approximately 350 degrees F. Cut the tortillas
into 1⁄4-inch strips. Fry the strips for about 1 minute
on each side, until they’re crispy and lightly
toasted.
Assembling the Soup
3 cups cooked, shredded chicken (reserved from
the Rich Chicken Broth)
6 to 8 cups Rich Chicken Broth
1 to 2 limes, cut into generous wedges
2 to 3 jalapeño peppers, seeded and chopped
2 to 3 avocados, ripe but firm, cut into 1⁄2-inch
cubes
1 cup Monterey Jack cheese, shredded
1⁄3 bunch fresh cilantro, chopped
Reheat the chicken and the broth separately,
until the chicken is warm and the broth is hot.
continued

32
For each serving, place approximately 1⁄2 cup
of the shredded chicken in each bowl. For each
serving, top the chicken with 1 teaspoon of the
chopped jalapeños, the juice from at least 1 lime
wedge, 1 heaping tablespoon of the cubed avocados,
and 2 heaping tablespoons of the shredded
cheese. Finish with a generous helping of the
crispy tortilla strips and a sprig of cilantro.

[terpkristin]

Speaking of soups, we made Ribollita for our Christmas Eve meal. Subby turned me onto this recipe (http://www.runnersworld.com/article/0,7120,s6-242-303-504-12979-0,00.html). Fantastic. Use Kale and not a substitute green.

Ooh, that looks good, a bit like this one that I like: Chicken Stew Provencal Recipe Details | Recipe database | washingtonpost.com (http://projects.washingtonpost.com/recipes/2008/10/15/chicken-stew-provencal/)

I usually double the recipe when I make it and instead of using potatoes, I use white beans.

/tk

[MacroGuru]

Crock Pot Ham today, I don't know if it's going to be good...so I will post the simple recipe tonight if it is...

[terpkristin]

Guess the crock pot ham sucked. ;) :p

On a side note, I just came across a recipe for slow-cooker jambalaya, and was wondering if anybody had thoughts on what to substitute for the shrimp (I'm very allergic). I want to keep the meat/other stuff ratio the same, but also to impart the same amount of fat and "liquid" with whatever I substitute for the shrimp. Thoughts on substitutions?

2 skinless, boneless Chicken Breasts cut into slices
1 lb Spicy Sausage, sliced
1 28 oz can Diced Tomatoes with juice
1 Onion, chopped
1 Green Pepper, chopped
1 Cup Celery, chopped
1 Cup Chicken Stock
2 Teaspoons Oregano
2 Teaspoons Parsley
2 Teaspoons Cajun seasoning (or more to taste)
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Thyme
1 lb Shrimp, peeled and deveined

Instructions:
Coat the slow cooker casserole with cooking spray. Combine all of the ingredients except the shrimp, stir, and cook on high for 3-4 hours. Stir in the shrimp and cook for an additional 30 minutes. Serve over cooked rice.

/tk

[Pumpy Tudors]

I don't cook, but I love hearing about what's in terpkristin's recipe box.

[Dodgerchick]

Nothing but good things from what I read.

[sterlingice]

You could always try imitation crab but if you're allergic to all shellfish, then that probably won't work.

SI

[flere-imsaho]

TK: Scallops? Gives you the shellfish aspect and cooking time should be similar.

[terpkristin]

TK: Scallops? Gives you the shellfish aspect and cooking time should be similar.

Actually, as we discovered on a late-night flying a satellite one night, I'm allergic to them, too. Shellfish for sure, enough that cross-contamination can cause a problem.

/tk

[MacroGuru]

Guess the crock pot ham sucked. ;) :p


Actually it didn't...I just forgot to post it up on here....Very Simple recipe for the ham and the crock pot.

2 cups of brown sugar packed on the bottom of the pot...place the Ham on top of it and I used 1 cup of warm water and let it cook.

While I checked on it...if I needed more water I added it...at most I might have added another 1/4 cup.

[flere-imsaho]

Actually, as we discovered on a late-night flying a satellite one night, I'm allergic to them, too. Shellfish for sure, enough that cross-contamination can cause a problem.


You're probably out of luck then, unfortunately. I don't really know of any reasonable non-shellfish substitute for shrimp. But I'll bet if you do it just without shrimp it'll still be good.

[terpkristin]

So shrimp doesn't impart any fat or anything, just flavor and a bit more to chew? Never cooked it, so just wanted to make sure. Looking forward to trying this recipe, hopefully next weekend.

/tk

[flere-imsaho]

Well, shrimp is probably going to impart a bit of a briny flavor, and obviously some protein mass, but IMO you're not going to miss it. FTR I've made jambalaya a few times and never with shrimp. I'm sure that's not "genuine" but, whatever.... :D

[cartman]

I've never tried it, but there are "vegan" shrimp alternatives that are available.

[thesloppy]

So shrimp doesn't impart any fat or anything, just flavor and a bit more to chew? Never cooked it, so just wanted to make sure. Looking forward to trying this recipe, hopefully next weekend.

/tk

AFAIK shrimp are really pretty low in fat (but high in cholesterol, go figure), and their flavor isn't of the kind that is going to 'leak' into the other parts of your jambalaya (at least not enough to notice over the stronger flavors), so removing the shrimp likely won't effect the cooking or the flavor (other than the obvious absence of the skrimps themselves).

Cooked shrimp, contrary to what you might think, actually have a somewhat sweet, rather than briny flavor, and I'd consider subbing some ham, cutting it into thumb-sized pieces, which has a similar salty sweetness, and somewhat similar texture. I dunno if I'd use a full pound of ham though, since it's saltier, already cooked, and unlikely to shrink like the shrimp would....maybe half a pound, or just eye it to measure up to the (cooked) chicken and sausage. I'd still add it at the last 30 minutes, like the shrimp, since it's already cooked/cured.

Also: I have issues about chicken breast. As far as fat and flavor go, I implore you to use dark meat.

[Mustang]

Well, shrimp is probably going to impart a bit of a briny flavor, and obviously some protein mass

Definitely don't ask the board for what you could use for a protein mass substitution....

[terpkristin]

Also: I have issues about chicken breast. As far as fat and flavor go, I implore you to use dark meat.

I have the same thoughts, though I think I'll try the recipe as-written once then modify. I've already thought about using bone-in breasts instead of boneless/skinless or bone-in thighs...

/tk

[terpkristin]

Copied from my blog...

Now that Lent's officially started, one thing I've "given up" for Lent is meat. In doing this, I hoped to in part try out some recipes I've had for awhile and never tried, and also pick up some new recipes. One of the former category of recipes was something I found on Epicurious (http://www.epicurious.com/) (I think) ages ago for a pasta e fagioli "soup" that was originally printed in Bon Appetit magazine in July, 1990. I've only ever had pasta e fagioli at places like Olive Garden, so I don't really know anything about traditional preparations, but the recipe as I found it seemed like it wouldn't be much of a soup or even a stew, but a sauce. Also, when I copied the recipe, I noted that some commenters on it said that they would add any of the following: 1 lb. of browned bulk sausage, and/or 16 oz. of hot water or broth. So the recipe I made is below, where it's an addition to the original recipe, I've noted it:

Ingredients
olive oil
1 medium onion, chopped (my addition)
2 garlic cloves, minced
1 16-ounce can Italian plum tomatoes, chopped (reserve liquid)
2 tablespoons minced fresh parsley
pinch of red pepper flakes (my addition)
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried oregano, crumbled
1 15-ounce can cannellini beans (white kidney beans), rinsed & drained
Salt and pepper
8 ounces ditalini pasta freshly cooked (I used ditalini, they recommended elbow macaroni)
16 ounces vegetable broth (my addition based on the commenter recommendation)
Grated Parmesan

Directions
Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until the onions start to turn translucent, about 2-3 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and simmer until tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon. After about 10 minutes, I added half of the broth, as the tomato mixture was starting to look like it needed liquid to simmer some more. Once the tomatoes are soft (about 15 minutes of simmering), add reserved tomato liquid, broth, and beans and cook until heated through, about 5 minutes. Season with salt and pepper. Place pasta in bowl. Toss with remaining 1 tablespoon oil. Pour sauce over and toss thoroughly. Serve, passing Parmesan separately.

This turned out really tasty, if not quite as "soupy" as I expected. I think even 8 ounces of noodles is too much--next time I make this, I'm going to use only 4 ounces. It definitely would have been tasty with some bulk hot Italian sausage, or vegetarian substitute, but as I had no vegetarian sausage substitute on hand, I did without. I think it may have also benefited from a smidge more tomato, either via some tomato sauce added to the simmer, or a few extra whole peeled tomatoes (and their juices).

/tk

[PurdueBrad]

TK's recipe above reminded me of two recipes I meant to throw in here. The first is based on a different Olive Garden soup, the Zuppa Toscana. I grabbed this recipe from hxxp://www.tuscanrecipes.com/recipes/olive-garden-zuppa-toscana.html and I think it's better than Olive Garden's by far. I like it spicy, so I add a bit of cayenne but otherwise I made no adjustments.

Makes: 6-8 servings INGREDIENTS


1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (http://www.tuscanrecipes.com/ingredient-glossary/index.html#kale)
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add the sliced potatoes and cook until soft, about half an hour.
Add the heavy cream and just cook until thoroughly heated.
Stir in the sausage and the kale, let all heat through and serve. Delicious!

[PurdueBrad]

This is a crab bisque/soup recipe that I adapted from one on All Recipes. It is terrific with a nice, soft french bread to dip.

Ingredients:
<table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td valign="top" width="50%">3 tablespoons all-purpose flour
1 (1.25 ounce) envelope hollandaise
sauce mix
4 cups half-and-half, divided
1/4 cup butter
3 tablespoons Old Bay Seasoning TM
</td> <td valign="top" width="50%">1/2 teaspoon dry mustard
1/4 teaspoon celery seed
1 cup whipping cream
2 1/2 tablespoons cooking sherry (I upped this from 1 tablespoon)

5 ounces fresh crabmeat (I cut this down from 1 pound...way too much)
cayenne pepper to taste (again, I enjoy some kick)

</td> </tr> </tbody></table> Directions:
<table border="0" cellpadding="0" cellspacing="0"><tbody><tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">1.</td> <td style="padding-bottom: 8px;" valign="top">In a medium bowl, blend flour and hollandaise sauce mix with 2 cups half-and-half.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">2.</td> <td style="padding-bottom: 8px;" valign="top">Melt butter in a medium, heavy saucepan over medium heat. Slowly add hollandaise mixture, stirring constantly until thickened. Add remaining half-and-half, Old Bay, dry mustard, celery seed, and whipping cream. Bring to a simmer and reduce heat to low. Add crabmeat and sherry, stirring gently until warmed through. Add cayenne pepper until there is a nice, gentle heat. Serve immediately.</td></tr></tbody></table>

[MizzouRah]

My step mother's famous pork roast!

Pork loin, about 2-2.5 lbs
2 packets of McCormick Au Jus (or 1 packed if Knorr)
Onion flakes
Garlic salt
Pepper
Olive Oil

Rub pork loin with garlic salt and pepper and brown in some olive oil.

Once browned, make au jus according to package directions and pour into roaster, add pork, onion flakes, more garlic salt.

Bake at 325 for about 2.5-3 hours.

Mmmm... yummy!

[sterlingice]

I might have to try that. My wife is kindof picky with pork loin and I find it deceptively hard to cook (hard to get both a good flavor and keep it juicy without drying it out).

SI

[MizzouRah]

I might have to try that. My wife is kindof picky with pork loin and I find it deceptively hard to cook (hard to get both a good flavor and keep it juicy without drying it out).

SI

This does the trick! Just put in a small enough roasting pan that it can absorb some of the au jus.

I usually make mashed potatoes with it and take the juices and make a gravy to go along with it.

I love it because it's so easy to make and the meat is juicy and tender.

[DanGarion]

Something that I bought recently and have fallen in love with is a pressure cooker, you can cook stuff that takes hours in much less time and everything we've made has been great thus far, pork shoulder, corned beef, etc.

[thesloppy]

I might have to try that. My wife is kindof picky with pork loin and I find it deceptively hard to cook (hard to get both a good flavor and keep it juicy without drying it out).

SI

I was just having a discussion about that this weekend with a friend. The lean cuts of beef and especially pork IMO can in some cases be harder to cook, more expensive, and less flavorful than the fattier cuts. As a novice cook, I've always tended towards the leaner cuts, thinking simply "if it's more expensive, it must be better" which isn't always the case when you take into account your (my) cooking abilities, and environment.

I've fucked up my share of pork loin (and pork chops for that matter), but when you get it right it sure is tasty....I'm beginning to think the thing with any semi-large piece o' pork is you just gotta slow cook it (as in Mizzourah's recipe below) with either fat or liquid, or else it just turns out dry and kinda chalky and bland. I've started to really love pork shoulder/butt, it's cheap and tasty, you just have to allow a good 3-6 hours to slow cook it...and it's probably not the best for you fatwise, but it sure is yums.

[Groundhog]

Seriously, this Japanese sake ginger sauce is to die for:

1/2 cup sake
1/2 cup soy sauce
1/2 cup mirin (sweet Japanese rice wine)
2 Tbsp finely grated fresh ginger
2 cloves garlic, minced
A dash of red chili pepper flakes (leave this out if you don't want it hot... me personally, I put in more than a dash!)
1/4 cup white sugar

Leave some salmon steaks marinating in that sauce overnight, and you've got yourself something simple yet completely delicious. I've tried it with pork and lamb and it was equally awesome.

[DanGarion]

Here are a couple website articles I've used in the past for cooking beef...

Turn a cheap steak into a great steak
Steak: How to Turn Cheap “Choice” Steak into Gucci “Prime” Steak — Recipes Steamy Kitchen (http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html)

Cook a great stean in an oven
Cook a Great Steak in the Oven, Skip the Freezing Temperatures Outside - Food - Lifehacker (http://lifehacker.com/5470676/cook-a-great-steak-in-the-oven-skip-the-freezing-temperatures-outside)

Affordable Steak cuts
9 Affordable Steaks And How To Grill Them - The Consumerist (http://consumerist.com/2009/05/9-affordable-steaks-and-how-to-grill-them.html)

[Raiders Army]

That first link's recommendation to use salt is a great one. We grilled steaks today and had four test steaks and three control steaks. The control steaks were marinaded, while the test steaks were salted for about half an hour.

The salted steaks were a lot less tough than the marinaded ones. I'm not really sure about flavor since I put garlic and parmesean cheese on top of the steaks for the last 15 minutes, which overwhelms the marinade somewhat.



By the way, I also grilled pineapple. We cut the pineapple into discs, marinaded in lemon juice, honey, and a dash of hot sauce for about an hour. Grilled for about 15 minutes, flipping once. It's good.

[terpkristin]

RA, I LOVE grilled pineapple. I do almost the same as you, though instead of hot sauce, I use a habanero-infused honey (http://www.ribbercity.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RCSC&Product_Code=91155&Category_Code=S) that I adore (it's also really tasty served on toast with butter and I occasionally use it as a pancake/waffle topper...also, vanilla ice cream).

Anyway....for those that like chili and don't want to use meat, I tried a recipe today that I absolutely loved, cooked in the slow-cooker. This is a cross-post from my blog (http://gimpygal.blogspot.com/2010/02/vegetarian-dinner-vickie-howells.html).

I follow crafter and music-lover Vickie Howell (http://twitter.com/vickiehowell) on Twitter and I regularly read her blog (http://vickiehowell.blogspot.com/). About a month ago, she posted a recipe for a vegetarian "beef" chili that uses the Morningstar Farms Grillers meat substitute (http://morningstarfarms.com/product_detail.aspx?family=366&id=324). Though I was a vegetarian for quite awhile (maybe sometime I'll post about why I went back to eating meat in moderation, but not now), I've always been slightly afraid of meat substitutes. Over the years, I've come to really appreciate Morningstar Farms' Chik Patties (http://morningstarfarms.com/product_detail.aspx?family=365&id=321), but I've never tried their meal starters. This recipe intrigued me. It is a familiar, comforting food using ingredients I've never used before. Though I'm cutting and pasting the recipe here, I strongly recommend you visit Vickie's website, especially if you're into knitting or crochet, and/or are interested in crafts for children. The recipe was originally posted on this post (http://vickiehowell.blogspot.com/2010/01/super-yummy-vegetarian-beef-crockpot.html) on her blog. I tweaked a few things (very minor, like using Muir Glen organic diced tomatoes instead of Rotel), my as-made recipe is below. I served it with a little shredded 4-cheese Mexican cheese over a homemade biscuit (I use the America's Test Kitchen "Mile-High Biscuits" recipe) and with roasted cauliflower on the side. I love that I'm going to have leftovers!!!!

Ingredients
1 bag Morningstar Farms Grillers ("beef" crumbles)
2 ~14 oz. cans diced tomatoes (if you can find them with chiles, you should use that)
1 15.5 oz. can black beans, drained
1 15.5 oz. can dark red kidney beans, drained
1 11 oz can corn (I use the Green Giant Niblets)
1 6 oz. can tomato paste
1 Mayan onion, chopped
3 cloves garlic, minced
1/4 cup ketchup
1/4 cup red wine (I used a Côtes du Rhône wine)
2 tsp cumin, plus a little more
2 Tbsp chili powder, plus a little more
1/2 Tbsp dried basil
1 Tbsp dried oregano, plus a little more
Pinch of Salt

Directions
In a slow-cooker, add garlic, chopped onion and bag of Crumblers. Cover with a layer of chili powder and sprinkle in cumin, oregano, and basil. Stir.

Add tomatoes, beans, and corn, including the liquid in the tomatoes and corn. Add tomato paste, wine, and ketchup. Stir.

Add a pinch of salt and a couple more shakes of cumin, chili powder and oregano.

Let cook on low for ~7 hours. Stir occasionally (if you're home), and add more spices, wine or ketchup to taste, if desired. Serve with shredded cheese and/or a starch of your choice.


/tk

[Logan]

As far as fat and flavor go, I implore you to use dark meat.

Pumpy FTW!

[k0ruptr]

My GF has some excellent filipino/local food recipes, if there is any interest , I'll ask her if I can post em.

[terpkristin]

My GF has some excellent filipino/local food recipes, if there is any interest , I'll ask her if I can post em.

I for one would be very interested. If she lets you, post some of your favorite things that she makes! ;)

/tk

[sterlingice]

My GF has some excellent filipino/local food recipes, if there is any interest , I'll ask her if I can post em.

Seconded!

SI

[MizzouRah]

My GF has some excellent filipino/local food recipes, if there is any interest , I'll ask her if I can post em.

Oh how I LOVE lumpia!


http://allrecipes.com/Recipe/Filipino-Lumpia-2/Detail.aspx

[k0ruptr]

lumpia is awesome. Some of my favorites of hers are : Pork Eggplant, and Pork Peas and Pimento. Can't go wrong with either one. I'll post some recipes this week.

[k0ruptr]

Adobo, but yes omg winner, and Pork Adobo.

[MacroGuru]

Found this one out on the web and made very few if any adjustments. It is awesome!

Roasted Onion and Gorgonzola Soup

3 TBSP butter
2 large onions, large diced
2 small baking potatoes, peeled and diced
1 tsp garlic, minced
3 cups chicken stock
1 cup heavy cream
4 1/2 oz Gorgonozla, crumbled
salt and pepper to taste
1 TBSP butter
1 TBSP sugar
2 medium pears, peeled, sliced into 1/2 inch wedges
4 oz bacon, fried and crumbled

Melt 3 TBSP of butter over medium heat.
Add onions and garlic, cook until onions are slightly wilted.
Add potatoes, stir to coat with butter. Cook 5 minutes.
Add stock and bring to a boil. Reduce heat and simmer until potatoes are soft(about 30 minutes). Allow to cool slightly.
Puree soup in food processor.
Add cream and gently reheat soup.
Stir in cheese and adjust seasoning. If too thick, thin with stock.
Heat 1 TBSP butter over medium high heat.
Add pears and sprinkle with sugar. Saute until slightly caramelized.
Garnish soup with pears and bacon.

[RainMaker]

Does anyone have a good, somewhat healthy scallop recipe? I just bought a huge bag of frozen ones at Costco but can't find any good recipes online.

[PurdueBrad]

Does anyone have a good, somewhat healthy scallop recipe? I just bought a huge bag of frozen ones at Costco but can't find any good recipes online.

We haven't tried this one yet, so I sort of hesitate to throw it out there, but it is on our short list:

http://allrecipes.com/Recipe/Seared-Scallops-with-Pineapple-Ginger-and-Lemon-Grass-Salsa/Detail.aspx

[Dodgerchick]

Ingredients
1 bag Morningstar Farms Grillers ("beef" crumbles)
2 ~14 oz. cans diced tomatoes (if you can find them with chiles, you should use that)
1 15.5 oz. can black beans, drained
1 15.5 oz. can dark red kidney beans, drained
1 11 oz can corn (I use the Green Giant Niblets)
1 6 oz. can tomato paste
1 Mayan onion, chopped
3 cloves garlic, minced
1/4 cup ketchup
1/4 cup red wine (I used a Côtes du Rhône wine)
2 tsp cumin, plus a little more
2 Tbsp chili powder, plus a little more
1/2 Tbsp dried basil
1 Tbsp dried oregano, plus a little more
Pinch of Salt

Directions
In a slow-cooker, add garlic, chopped onion and bag of Crumblers. Cover with a layer of chili powder and sprinkle in cumin, oregano, and basil. Stir.

Add tomatoes, beans, and corn, including the liquid in the tomatoes and corn. Add tomato paste, wine, and ketchup. Stir.

Add a pinch of salt and a couple more shakes of cumin, chili powder and oregano.

Let cook on low for ~7 hours. Stir occasionally (if you're home), and add more spices, wine or ketchup to taste, if desired. Serve with shredded cheese and/or a starch of your choice.


/tk

Alright, finally got around to printing this and will make it this week.

[Coffee Warlord]

CW's Quasi Szechuan Chicken Pasta Concoction of Doom.

I've gotten this pretty perfected over the years. Makes a good flavorful, easy meal.

And I apologize for the loose and fast instructions. I made this from scratch, and wing it.

Ingredients
-----------
2-3 chicken breasts, cut into small bite sized pieces (you can also use beef instead of chicken)
extra wide egg noodles
1 bell pepper (red/orange), sliced into strips
mushrooms (optional, I throw 'em in the mix if I have some)

1 package, szechuan seasoning Sun-bird Hot & Spicy Szechuan Seasoning - 0.75 ounce at FoodServiceDirect! (http://www.foodservicedirect.com/product.cfm/p/25847/Sun-bird-Hot-&-Spicy-Szechuan-Seasoning---0.75-ounce.htm)
olive oil
minced garlic (fresh is obviously better)
crushed red peppers (pizza kinda)
soy sauce
parsley
oregano
tabasco sauce (if you want to kick it up a couple more notches)

Heat up small amount of olive oil in a large skillet, and saute the garlic for a couple minutes. Throw in chicken, parsley, oregano, & red peppers, cooking chicken till done.

Add szechuan seasoning packet once chicken is done. Add 1/4 cup water and 3 tablespoons (I usually use a bit more, the sauce thickens easily) soy sauce, as per packet's instructions (this is the only part of the packet's directions I follow, really). The packet calls for a pinch of sugar, I do not use it.

Stir and cover, simmering on low heat.

Cook egg noodles as normal. If using mushrooms, add directly to the chicken skillet a few minutes before the pasta is ready. Approximately 2-3 minutes before noodles are ready, add the bell pepper to the chicken concoction, and mix in. Essentially, you're just heating up the pepper, you don't want to get it too mushy.

Drain pasta, dump the whole skillet into the pasta, mix, and serve.

Warning: Egg noodles get cold FAST. Serve small portions and cover the remainder until ready for more.

[JediKooter]

CW's Quasi Szechuan Chicken Pasta Concoction of Doom.

I've gotten this pretty perfected over the years. Makes a good flavorful, easy meal.

And I apologize for the loose and fast instructions. I made this from scratch, and wing it.



This sounds pretty good. I might just have to try it.

[Dodgerchick]

Alright, finally got around to printing this and will make it this week.

Took a little longer than a week, but here it is. Recipe is awesome, will definitely make again... thanks tk!


http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs511.ash1/30146_397124098359_831928359_3979815_4377999_n.jpg

[Dodgerchick]

Hey guys, check out Food Mob on Revision3. It's a show where the host creates dishes easy enough for the beginner cook - Revision3 > Food Mob (http://revision3.com/foodmob)

They're also on Facebook - Food Mob on Facebook (http://www.facebook.com/foodmob)

Food Mob has been on Facebook for a little over a month and they're up to 900 fans. It's an interactive show where fans get to post pictures of their creations on Twitter, Facebook, Flickr, or even on the Revision3 forums. It really is a great show. Here's a youtube clip where Niall describes what the show is about:

<object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/s08d-1IdCGw&color1=0xb1b1b1&color2=0xd0d0d0&hl=en_US&feature=player_embedded&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowScriptAccess" value="always"></param><embed src="http://www.youtube.com/v/s08d-1IdCGw&color1=0xb1b1b1&color2=0xd0d0d0&hl=en_US&feature=player_embedded&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" allowScriptAccess="always" width="640" height="385"></embed></object>

[Raiders Army]

Took a little longer than a week, but here it is. Recipe is awesome, will definitely make again... thanks tk!


http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs511.ash1/30146_397124098359_831928359_3979815_4377999_n.jpg

I swear to god that all of your pics look like they're professionally taken. You need to not be so good, because I think that you are just posting a pic from somewhere else. (BTW, I'm talking about your facebook account pics as well)

They're just really incredible.

[DanGarion]

Cube Steaks and Gravy with Carrots and Potatoes

http://eatinoc.com/wp-content/uploads/2010/06/IMG_3037-200x300.jpg

Start by mixing up 1/2 cup of flour along with some salt and pepper to taste (I use about 2 teaspoons of each) in a large ziplock style bag. Place in 2 pounds of cubed steak (about 6-8 steaks) in the bag and shake it till each piece has a nice coating of flour. Heat a couple of tablespoons of butter in your pressure cooker over medium heat and then cook the meat till browned on both sides (you may have to do this in batches). After you are done browning all the meat toss 1 chopped onion in the now empty pot and cook for till the onion starts to show some color (I usually also throw in some garlic, and today Mrs. DanGarion chopped up one of our home-grown sweet peppers for this step as well). Next add 2 cups of beef broth and scrape the sides of the pot with a wooden spoon to get the flavorful browned bits that will give your gravy its great flavor. After you have scraped most of the bits, it’s time to reintroduce the steaks to the pot. I like to place the steaks so it takes up the least amount of space and is submerged well and good in the broth. Cover the steaks with some chopped up carrots or other root type vegetables (we slice up about 16 baby carrots) and then cover that with 1/2 cubed peeled potatoes in a steaming tray (I used the metal tray that came with my steaming pot). Next seal up the pressure cooker and once it reaches 15 PSI cook for 6 minutes. After 6 minutes of pressure, remove the pressure cooker from the heat and let it stand till it releases on its own. Remove the potatoes for mashing (or leave them as they are), place carrots in their own serving bowl, and transfer steaks to serving tray. Lastly simmer the sauce in the pot, add some flour water slurry to thicken to your liking, and season to taste. Serve it however you want and enjoy!

Ingredients needed
Flour
Salt
Fresh Ground Pepper
@2 Pounds of Cube Steak (6-8 steaks)
Butter
1 Onion chopped
Beef Broth
Carrots, chopped, sliced, whatever
Potatoes, peeled and cut into small 1/2 inch chunks

From the Miss Vickie's Big Book of Pressure Cooker Recipes (http://www.amazon.com/gp/product/0764597264?ie=UTF8&tag=pobyda-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0764597264)

[Doug5984]

Next time I make my red beans & rice I'm gonna have to try and write it down so I can post it...It's really good. I just don't measure anything...that'll be the hard part.

[terpkristin]

Next time I make my red beans & rice I'm gonna have to try and write it down so I can post it...It's really good. I just don't measure anything...that'll be the hard part.

Please do, sounds tasty!

And Dan, because I'm a steak idiot, what kind of steak to buy? The only beef I ever purchase is ribeye for grilling.

/tk

[JediKooter]

Next time I make my red beans & rice I'm gonna have to try and write it down so I can post it...It's really good. I just don't measure anything...that'll be the hard part.

I'm with you on that. I don't measure anything. The way I measure is by taste. :)

[knolysis]

Please do, sounds tasty!

And Dan, because I'm a steak idiot, what kind of steak to buy? The only beef I ever purchase is ribeye for grilling.

/tk

In your grocery's beef section, you will see "Cube Steak". It will look somewhat similar to hamburger because it has been beaten/processed to tenderize it. I don't know what actual cut it is, but I have always seen it labeled "Cube Steak".

[DanGarion]

Please do, sounds tasty!

And Dan, because I'm a steak idiot, what kind of steak to buy? The only beef I ever purchase is ribeye for grilling.

/tk

It's specifically called cube steak, it's a tenderized cut of beef. Alton Brown explains it the best.

Cubing A Round (http://www.goodeatsfanpage.com/Season10/cubesteak/cubesteaktran.htm)

AGENT #1: According to The North American Meat Processors Association, item #1100, a.k.a "cube steak", can be prepared from any portion of the carcass excluding the shank and heel meat. However, item #1101, a.k.a. "beef cube steak, special", is to be prepared exclusively from the round, loin, rib, or chuck sections. Additionally, the knitting together of two or more pieces of meat, or the folding of the meat during the cubing process is permissible only in the cut sold as "cube steak", not as "cube steak, special".

[DanGarion]

And if you are going to cook it without a pressure cooker, it probably needs 25-35 minutes after the step that you add the meat back, I guess. And you probably wouldn't put the potatoes with it that way then you'd cook them separate.

[terpkristin]

Healthy Chicken Stew
(also posted on my blog (http://gimpygal.blogspot.com/2010/06/healthy-comfort-food-chicken-stew.html))

Ingredients
olive oil
approx. 1.5 lb boneless, skinless chicken breasts, cubed
2 small or 1 large onion, cut into thin wedges
2-3 stalks celery, cut into 1/2" pieces
2 carrots, cut into 1/2" pieces
4 cloves garlic, minced
2 cups chicken broth
28 oz. canned diced tomatoes, with juices
2 cans white beans, drained and rinsed
1 tsp Herbs de Provence, crushed
1/4 tsp salt (or to taste)
1/4 tsp fresh ground black pepper (or to taste)

Directions
Heat the oil in a large pot over medium-high heat. When the oil is hot, add the chicken and cook, stirring frequently, until it is brown on all sides (5-7ish minutes).

Add the onion, garlic, carrots, and celery. Cook until onion is soft, about 5 minutes, stirring every couple minutes.

Add the broth, tomatoes, beans, and spices, stirring so it's all combined. Bring the mixture to a boil, then reduce heat to low, cover and cook for 45 minutes (so chicken is cooked through).

*I sometimes use this recipe to use up leftover vegetables. If the vegetables are fresh/stand well to satueeing, I add them at the same time as the onions and celery (stuff like zucchini works well here). For frozen vegetables (like peas or cut green beans), I add them at the same time as the broth. Adding other vegetables might require adding additional broth and/or tomatoes, so just keep that in mind.

/tk

[RainMaker]

I'm actually going to try that stew tonight although I am skipping the onions and will use some onion powder instead.

[terpkristin]

I'm actually going to try that stew tonight although I am skipping the onions and will use some onion powder instead.

Hope you like it! I made it tonight, too. :) Some serving thoughts, you can add rice or pasta if you want a starch (I usually just rely on the starch from the beans), it can be served over the rice or pasta. A small bit of Romano or Parmesan on top would also work.

/tk

[RainMaker]

Hope you like it! I made it tonight, too. :) Some serving thoughts, you can add rice or pasta if you want a starch (I usually just rely on the starch from the beans), it can be served over the rice or pasta. A small bit of Romano or Parmesan on top would also work.

/tk
I was thinking of adding some whole wheat pasta to it.

Stupid question, but if I have frozen veggies, do I steam them first before adding them to the stew? Or can I just throw them in there frozen and they'll cook? I'm not very good in the kitchen. :)

[terpkristin]

I was thinking of adding some whole wheat pasta to it.

Stupid question, but if I have frozen veggies, do I steam them first before adding them to the stew? Or can I just throw them in there frozen and they'll cook? I'm not very good in the kitchen. :)

You should be able to throw them in at the same time as you add the broth and stuff, and they should be fine by the end. 45 minutes at a covered boil should be plenty for them to thaw and cook. :) Just make sure they're not too clumped (i.e. break apart big chunks if they're stuck together).

/tk

[cartman]

Here's a nice and easy snack/appetizer that is easy to make and awesome. I just whipped up a batch, and they didn't last too long. Should be easy to find the fresh figs this time of year.

Prosciutto wrapped figs

20-24 fresh, ripened figs
6-8oz. thin sliced prosciutto
Balsamic vinegar

Slice the stems off of the figs, then slice in half
Wrap half of a slice of prosciutto around each halved fig and secure with a toothpick
When all figs are wrapped, drizzle balsamic vinegar over everything

[MacroGuru]

Summer BBQ / Party Chip or Cracker Dip...


1 block of cream cheese
8 - 10 oz pizza sauce
bag of mini pepperoni's
8 oz shredded mozzarella

In a small pie pan or casserole dish, take the cream cheese and press into the bottom of the pan with a small spatula.

Add pizza sauce covering evenly over the cream cheese.

Add mozzarella evenly over pizza sauce, top with the mini pepperoni's

Bake at 350 until cream cheese us melted and it's nice and warm (usually 15-20 minutes)

[Dodgerchick]

This is always a hit.

Mexican Bean Salad (http://allrecipes.com/Recipe/Mexican-Bean-Salad/Detail.aspx)

Ingredients:

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar
1 tablespoon salt
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

Directions

1.) In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2.) In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
3.) Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.


http://sphotos.ak.fbcdn.net/hphotos-ak-snc3/hs457.snc3/26150_330285943359_831928359_3432448_7659799_n.jpg

[terpkristin]

Oooh these recent recipes sound good. DC, that corn salad sounds like a much fancier version of the black bean/corn salads I make for quick summer eats.

Basic Black Bean and Corn Salad
Ingredients
1 can corn (I use Niblets), drained
1 can black beans, drained and rinsed
1/4 - 1/2 red onion, chopped (optional)
fresh cilantro, chopped
avocado, diced (optional)
salt to taste
pepper to taste
hot sauce to taste (optional)
extra virgin olive oil (optional)
juice from a lime
cooked chicken, chopped (optional)
mango, diced
diced yellow or red bell pepper (optional)

Directions
In a large bowl, mix the corn, black beans, onion (if using), cilantro, chicken (if using), bell pepper (if using), and mango. Mix in the lime juice and the hot sauce (if using). If a little more liquid is desired, use a little bit of olive oil or more lime juice. Season with salt and pepper to taste. If serving immediately, mix in the avocado and serve.

Sweet Potato Black Bean Salad
Ingredients
2 large (about 2.5 lbs.) sweet potatoes
2 large poblano peppers
one 14 oz. can black beans
1 can corn
1/4 diced red onion (optional)
1 medium lime
3 Tbsp olive oil
1 bunch cilantro
2 tsp ground cumin
1/2 tsp salt

Directions
1) Preheat oven to 400 degrees on the broiler setting. Line a baking sheet with foil and spray your poblanos with non-stick spray. Place the baking sheet with the peppers about 4 inches below the broiler coils. Roast the peppers under the broiler for 15 minutes on one side, flip them over then broil for another 5 minutes on the other side. You want the skin on the peppers to be all blistered and blackened. This will give them a nice smokey flavor. Don't worry, you will be peeling away the charred skin.

2) While the peppers are roasting, peel the sweet potatoes and cut them into even chunks about one inch square. Place the chunks in a bowl and toss them together with 3 Tbsp of olive oil, 2 tsp of cumin, 1/2 tsp of salt and about half a bunch of chopped cilantro leaves. Mix it all up until the sweet potato chunks are well coated.

3) When the peppers come out of the oven, put them into a resealable freezer bag and let them cool. The peppers will steam themselves in the bag as they cool allowing you to easily peel away the skin.

4) Turn the oven from broil to bake (still on 400 degrees), pour out the bowl of sweet potato chunks onto the baking sheet that was used for the peppers, and roast the sweet potatoes for 30 minutes, stirring halfway through.

5) Drain and rinse the can of black beans. Drain the corn. Finely chop 1/4 of a red onion (if desired). Put the beans, corn and onion together in a bowl. When the poblanos have cooled, peel off their skin, open them up to remove the seeds, seed pod and stem then cut the flesh into chunks. Put the chopped poblanos in the bowl with the other vegetables.

6) When the sweet potatoes are done, let them cool for about 10 minutes. In the mean time, chop the other half of the cilantro, and juice the lime. Mix the sweet potatoes, cilantro and lime together with the rest of the ingredients and serve. This dish can be eaten warm or cold!

You can also put this salad into tortillas and make enchiladas. Basically, you put some salad into the tortilla, add cheese, then roll the tortilla and top with enchilada sauce and more cheese. I usually make 4-6 enchiladas per can of sauce, with leftover salad to eat on its own.

/tk

[sterlingice]

DC adding another to the "awesome food photography" folder (even if I can't stand onions, that looks pretty)

SI

[Dodgerchick]

TK I love bean salads, your sweet potato salad sounds really yummy. I love anything that looks "burned". When I warm up tortillas I put them directly on the flame and make sure there are black marks, otherwise they don't taste right. Guess I'm used to it with my mom burning them when I was a kid lol.

SI - Thanks! I post a lot of pictures on my Facebook page and keep forgetting to put them here. Here is another super simple recipe that I came across when I ran out of eggs and milk for pancakes:

Vegan Pancakes (http://allrecipes.com//Recipe/vegan-pancakes/Detail.aspx)

Ingredients

1 1/4 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1 tablespoon oil
Directions

1.) Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
2.) Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

http://hphotos-snc3.fbcdn.net/hs552.snc3/30196_402178973359_831928359_4108941_4352868_n.jpg

The black dots are vanilla pods from the Vanilla Sugar I made the previous week.

[MacroGuru]

I have yet to make this, but because I am a bacon nut, my dad sent this to me....I will be trying it sometime this week...

Pecan-Brown Sugar & Bacon Ice Cream (from 'Seduced by Bacon')
Ingredients
3 cups heavy cream
1 cup milk
1 1/4 cups firmly packed brown sugar
4 egg yolks
1 cup chopped pecans
1 pound bacon, cooked until very crisp, blotted on paper towels and finely chopped (about 1/2 cup)
Cooking Instructions
Combine the cream, milk and sugar in a heavy saucepan and cook over medium-high heat until hot and sugar is completely dissolved, stirring occasionally. In a small bowl, beat the egg yolks until smooth. Slowly whisk in 1 cup of the hot cream-milk mixture. Return the yolk mixture to the saucepan, beating constantly. Cook over medium heat, stirring continuously, until the mixture coats the back of a wooden spoon, 6-8 minutes. Do not let it boil. Strain the mixture into a clean bowl and let it cool completely. Stir in pecans and bacon and freeze in an ice cream maker according to manufacturer's directions. To showcase the ice cream's flavor, before serving, remove from freezer and let it soften slightly.

[jeff061]

So I realized recently I don't actually own any pots and pans and the like, if by some miracle I wanted to try cooking something I couldn't. No matter how much I wanted to. Which, despite being a stereotypical single guy, is just sad and pathetic.

So I went out and bought some no doubt overpriced 10 piece set. I proceeded to head to my Mom's old standby epicurious.com where the sheer amount of choices nearly put me in a coma.

So to summarize, thank you for this thread and all the potential in it! There are several recipes I'm going to give a go.

[tarcone]

I call this Poor Mans Pizza. I grew up on it and it sustained me throughout my bachelor years.

Bread
Pepperoni
American cheese

Set oven to Broil. Put however many slices of bread you want on a cookie sheet. Place cookie sheet on top rack near the burners. Let brown to your satisfaction. Not too long, it will burn.
Take bread out and turn over. Place american cheese slice on bread. Place pepperoni on cheese. Put back in oven. Watch closely. Cook to your taste.

In all it takes about 10 minutes.

It is a tasty lunch or dinner.

[tarcone]

Ridiculously Easy and Awesome Roasted Potatoes

We had a ton of tomatoes from our CSA Share this year, so....

Ingredients:

Potatoes (honestly, it doesn't matter what kind or how much)
Olive Oil (type depends on personal preference, i.e. how much of an olive oil snob you are)
Salt
Pepper

1. Preheat Oven to 400 degrees (F). If you have a convection oven, use that.

2. Wash spuds.

3. Cut spuds into half-inch pieces.

4. Chuck a single layer of spuds onto an oven pan (any kind of pan will do - the larger the pan, the more spuds you can cook). Drizzle with olive oil. Apply salt & pepper to taste (i.e. how much you like both salt & pepper).

5. Cook for 30 minutes, remove and try one. If it's still too raw inside, throw them in for another 15 minutes.

Use the dry Ranch Dressing on these. It is awesome.

[jeff061]

I call this Poor Mans Pizza. I grew up on it and it sustained me throughout my bachelor years.

Bread
Pepperoni
American cheese

Set oven to Broil. Put however many slices of bread you want on a cookie sheet. Place cookie sheet on top rack near the burners. Let brown to your satisfaction. Not too long, it will burn.
Take bread out and turn over. Place american cheese slice on bread. Place pepperoni on cheese. Put back in oven. Watch closely. Cook to your taste.

In all it takes about 10 minutes.

It is a tasty lunch or dinner.


Heh, I used to do this same thing, but did it in a sandwich. Kind of like a grilled cheese, but with pizza goodness.

[Passacaglia]

I call this Poor Mans Pizza. I grew up on it and it sustained me throughout my bachelor years.

Bread
Pepperoni
American cheese

Set oven to Broil. Put however many slices of bread you want on a cookie sheet. Place cookie sheet on top rack near the burners. Let brown to your satisfaction. Not too long, it will burn.
Take bread out and turn over. Place american cheese slice on bread. Place pepperoni on cheese. Put back in oven. Watch closely. Cook to your taste.

In all it takes about 10 minutes.

It is a tasty lunch or dinner.

Sounds awesome, but why not use mozzarella?

[johnnyshaka]

Ridiculously Easy and Awesome Roasted Potatoes

We had a ton of tomatoes from our CSA Share this year, so....

Ingredients:

Potatoes (honestly, it doesn't matter what kind or how much)
Olive Oil (type depends on personal preference, i.e. how much of an olive oil snob you are)
Salt
Pepper

1. Preheat Oven to 400 degrees (F). If you have a convection oven, use that.

2. Wash spuds.

3. Cut spuds into half-inch pieces.

4. Chuck a single layer of spuds onto an oven pan (any kind of pan will do - the larger the pan, the more spuds you can cook). Drizzle with olive oil. Apply salt & pepper to taste (i.e. how much you like both salt & pepper).

5. Cook for 30 minutes, remove and try one. If it's still too raw inside, throw them in for another 15 minutes.

Not sure why you told us about your abundance of tomatoes...but I digress :) ...to change things up a bit, try parboiling the cut potatoes before roasting them...changes the texture a bit and will also make ridiculously awesome home fried potatoes for the breakfast the next morning.

I've had an unhealthy fetish with coleslaw lately and have been experimenting with making my own dressing as I'm trying to replicate one from a local restaurant that is SO f'n good.

I'm not really one to measure everything out so this is all pretty informal:

Creamy Coleslaw Dressing With Teeth

about 3-4 tablespoons of mayo
couple squirts of your favorite hot sauce
1/2 tablespoon of pepper...that's a rough guess...but I like lots of pepper
1/2 tablespoon of any kind of salt...I like using seasoning salt
2 tablespoons of pickle juice from a jar of garlic dill pickles...I've tried vinegar, lemon juice, and slew of other things but so far the pickle juice, or a combo of pickle juice and lemon juice (a tablespoon of each) has been my favorite.
1 green onion finely chopped...or chives or whatever herb you'd like
*if you want a little more kick try adding a pinch or two of chili powder

Whisk it up and give it a taste. That usually makes enough for two pretty good servings so I'd add two generous handfuls of some bagged coleslaw mix (re: lazy) and toss it to make sure it gets nicely coated. Also, depending on how you like your coleslaw...if you want it creamier don't combine the dressing and the salad until you are ready to serve.

[johnnyshaka]

Mushroom Chops:

2 cups of sliced mushrooms...I prefer fresh mushrooms but you can use a can of sliced mushrooms if you like
4 pork chops...on the bone or not and thickness is up to you
1 can of mushroom soup and some water
salt and pepper for the mushrooms as well as whatever you want to season your chops with
EVOO and/or butter
preferably fresh herb for garnish and colour...parsley is a good one here but not necessary

Season the pork chops with S 'n' P (and whatever else you'd like to use...garlic powder...chili powder...it's up to you).

In the pan that you would normally use to fry up pork chops (and one you preferably have a lid for), fry up the mushrooms in a little butter and a little bit of EVOO and I would add S 'n' P to taste here, too.

Once done the way you like them, using a slotted spoon or tongs (to leave behind the yummy mushroomy goodness), remove them from the pan to a bowl for later.

In the pan you just fried the mushrooms in, add in the chops. Add a little EVOO if necessary. You don't want to cook them through just yet so if you usually fry them for 4-5 minutes per side then either turn down the heat or flip them a little sooner.

Once you've fried them to about 80% remove them from the pan to a plate. Turn the heat down to medium low (that is if you had your heat higher than that) and then add a can of mushroom soup followed by about half a can of water (this is up to you...you can add the full can of water or you can add none...I like it at about half a can) and stir to combine. Add the mushrooms you fried earlier and then add the nearly done chops. Reduce the heat to low and cover for about 5-10 minutes or until the chops are done. If you don't have a lid, no worries, just simmer it but you may have to add a little more water.

To add a little colour, chop up your favorite herb...I like parsley if I've got it...and toss it in when it's done. Serve it with some brown rice, or your favorite pasta...preferably something that will help soak up the mushroomy goodness.

[johnnyshaka]

Salmon in a Pouch:

Per Pouch (1 pouch per person):

1 salmon fillet...steak cut would work but I think the fillet is better suited here
juice of half a lemon
1 garlic clove finely chopped or minced
pinch of fresh chopped parley
salt and pepper to taste
a little bit of butter
two pieces of foil

Preheat your grill to medium to medium-high.

Lay out the first pieces of foil and rub a little bit of EVOO on it. Fold up the edges of the foil to catch any liquid while you prepare the pouch. Place the salmon fillet in the middle of the foil and rub a little EVOO on it as well. Season both sides with S 'n' P. Squeeze the juice of half a lemon over the salmon. Add a little dollop of butter on top of the salmon. Sprinkle garlic and parsley over top of the salmon. Rub a little EVOO on the second piece of foil and then place it on top of the first piece essentially making a sandwich. Fold up the four sides to make a pouch or envelope but leave a bit of room...meaning don't wrap the fish up tightly in the foil.

Repeat that for each pouch you want to make.

For a fillet about an inch thick you should have it on a closed grill with medium to medium-high heat for about 10 minutes. There is no harm in taking it off a little sooner to check doneness if you aren't sure but don't wait too long...overcooked fish is a sin.

You could add your favorite veggies to the pouch and adjust your cooking time but I prefer to add a few skewers of peppers, onions, and mushrooms to the grill instead.

[k0ruptr]

My GF has some excellent filipino/local food recipes, if there is any interest , I'll ask her if I can post em.

damn, I forgot to ask her and get back on this one. Any interest still? If there is I'll try to get at least an Adobo recipe and another Filipino one of something, maybe some kind of pork eggplant variation.

[terpkristin]

damn, I forgot to ask her and get back on this one. Any interest still? If there is I'll try to get at least an Adobo recipe and another Filipino one of something, maybe some kind of pork eggplant variation.

YES!
:)

/tk

[terpkristin]

Not an original recipe, but I really dig this super-easy white bean chicken chili (I made it for the first time last week):

Makes 4 (1-cup) servings.
Prep Time: 10 minutes
Cook Time: 20 minutes

INGREDIENTS
2 tablespoons oil
1 1/2 pounds pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt with parsley
3/4 teaspoon oregano leaves
1/4 teaspoon chili powder
1/4 teaspoon ground red pepper (optional)
1 can (14 1/2 ounces) white beans, undrained
1 can (4 1/2 ounces) chopped green chiles, drained
1/2 cup chicken broth

DIRECTIONS
1. Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir 5 minutes or until lightly browned.
2. Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings, if desired.

Source: http://www.mccormick.com/Recipes/Main-Dish/Spicy-White-Bean--Chicken-Chili.aspx

I've been eating it with a bit of brown rice and some green vegetables, yielding a super tasty and healthy dinner. YUM.
/tk

[Dodgerchick]

Heh, I used to do this same thing, but did it in a sandwich. Kind of like a grilled cheese, but with pizza goodness.

oh yeah.. a pizzawich!! Pure yummy goodness. If we run outta bread I've done the same with tortillas but on the stovetop with a bit of butter.

[Dodgerchick]

Yes on the filipino food!!!

[ntndeacon]

I loved making pizza outta pita bread. slather each one with a chunky pasta sauce top with sliced onions and either shredded mozzarella or shredded 6 flavor italian cheeses. cook at 350 til the chese starts bubbling. tasty tasty...


One of the better experiments I have tried was a grilled pineapple.

ingredients were :
one cored pineapple
cinnamon
cayenne pepper

slice into 1/2 inch to 3/4 inch slices. liberally coat with cinnamon and cayenne pepper. pour the remainder of the juice on top. then throww it on the grill. I am not sure of the time but it wasn't long. they were sweet but spicey and delicious.

[Doug5984]

From Tom Fitzmorris, hosts a food show on WWL Radio in New Orleans...

Barbecue Shrimp

Barbecue shrimp, one of the four or five best dishes in all of New Orleans cooking, is completely misnamed. They're neither grilled nor smoked, and there's no barbecue sauce. It was created in the mid-1950s at Pascal's Manale Restaurant. A regular customer came in and reported that he'd enjoyed a dish in a Chicago restaurant that he though was made with shrimp, butter, and pepper. He asked Pascal Radosta to make it. Radosta took a flyer at it. The customer said that the taste was not the same, but he liked the new dish even better. So was born the signature dish at Manale's. The dish is simple: huge whole shrimp in a tremendous amount of butter and black pepper. The essential ingredient is large, heads-on shrimp, since the fat in the shrimp heads makes most of the flavor. Resist the urge to add lots of herbs or garlic. I know that the amount of butter and pepper in here are fantastic. But understand that this is not a dish you will eat often--although you will want to.

* 3 lbs. fresh Gulf shrimp with heads on, 16-20 count to the pound
* 1 Tbs. lemon juice
* 2 tsp. Worcestershire sauce
* 1/4 cup dry white wine
* 2 cloves garlic, chopped
* 1/4 cup black pepper
* 1/4 tsp. salt
* 3 sticks butter, softened
* 2 tsp. paprika
* 1 loaf French bread

1. Rinse the shrimp and shake the excess water from them. Put them in a large skillet (or two) over medium heat, and pour the lemon juice, wine, Worcestershire, and garlic over it. Bring the pan to a light boil and cook, agitating the dish, until the shrimp turn pink.

2. Cover the shrimp with a thin but complete layer of black pepper. You must be bold with this. Trust me, it is almost impossible to use too much pepper in this dish. Continue to cook another couple of minutes, then sprinkle the paprika and salt over the pan.

3. Lower the heat to the minimum. Cut the butter into tablespoon-size pieces, and add three at a time to the pan, agitating the pan as the butter melts over the shrimp. When one batch is completely melted, add another until all the butter is used. Keep agitating the pan to make a creamy-looking, orange-hued sauce.

4. When all the butter is incorporated, serve the shrimp with lots of the sauce in bowls. Serve with hot French bread for dipping. Also plenty of napkins and perhaps bibs.

Serves four to six.
---------------------------------------------------------------

http://i186.photobucket.com/albums/x275/doug5984/021.jpg

I tweaked the recipe a little...i added a little more Worcestershire sauce, a little more lemon juice, I added some other seasoning- tony's, onion powder, garlic powder, a little more butter. This is a VERY easy thing to cook. Didn't take that long either. The main thing is getting some big fresh shrimp with the heads & shell on. (If you can- buy Louisiana shrimp- always the best ;))

Edit to add: you don't have to follow the ingredients exactly, I guesstimated on most everything, cooked til I got the look and smell I liked, but still a very very easy recipe, and that's my picture from tonight

[terpkristin]

Tailgating season (GO TERPS!) is just about upon us (Maryland opens up against Navy on Labor Day), and as a Terp football season ticket holder, I'm always looking for new stuff to bring to tailgates. I'm definitely going to try out DC's black bean salad, as well as a recipe for apricot oat bars that I saw on Giada at Home (recipe: Apricot Oat Bars Recipe : Giada De Laurentiis : Food Network (http://www.foodnetwork.com/recipes/giada-de-laurentiis/apricot-oat-bars-recipe/index.html))

Any other tailgate recipes? :)

/tk

[terpkristin]

Since I mentioned it on FB today, thought I'd share it here. One of my favorite Indian dishes is Baigan Bharta. With eggplants and tomatoes in season here in the mid-Atlantic, I had a grand time making this today with finds from the farmer's market:

Baigan Bharta
From Flavors of India (http://www.amazon.com/Madhur-Jaffreys-Flavors-India-Great/dp/1884656064/ref=sr_1_2?ie=UTF8&s=books&qid=1283127331&sr=8-2) by Madhur Jaffrey
Ingredients
3.5 lb eggplant
3 Tbsp vegetable oil
1 large onion, finely chopped
1 Tbsp peeled and very finely grated fresh ginger root (or you can substitute ginger powder if you don't have fresh)

1 Tbsp very finely chopped garlic (I use about 3-4 cloves, minced)

4 peeled plum tomatoes, finely chopped (1 14.5 oz can of diced tomatoes will also work)

3-5 fresh hot green chilies, finely chopped
1 tsp cumin seeds
1 tsp cayenne
2 tsp salt
2 cups fresh cilantro, finely chopped (I almost always forget to put this in, the recipe still tastes awesome)



Directions
Prick a few holes in the eggplants. Stand one directly on top of a medium-low gas flame. Hold it with a pair of tongs until the bottom has charred. Lie it down on the flame and move it back and forth until one section is completely charred. Keep turning the eggplant until it is charred on the outside and soft on the inside. Do all the eggplants this way. Hold one eggplant at a time under running water and peel off the charred skin. Collect all the pulp in a bowl and mash it lightly.


If you wish to use the oven to do this roasting, you may, though the bharta will not have its traditional smoky taste. Pre-heat the oven to 475. Cut the eggplants in half lengthwise and place them, cut-side down, on a lightly oiled baking sheet. Bake in the oven for 10-15 minutes or until the eggplants have collapsed slightly. Remove from the oven and spoon out the flesh. Discard the skin. Roughly chop up the flesh and set it aside.


Heat the oil in a wok or wide, preferably non-stick pan over medium-high heat. When hot, put in the cumin seeds. Let them sizzle for 20 seconds. Put in the onion. Stir and fry until the onion is translucent. Add the ginger and garlic. Stir and fry for another 2-3 minutes. Add the tomatoes, chilies, cayenne pepper, and salt. Stir and fry for 2 minutes. Turn the heat to medium-low and continue to cook for another 7-8 minutes or until the tomatoes are soft. Put in the eggplant pulp. Stir and fry for another 5 minutes or until the vegetables are melded together.


Add the fresh cilantro, stir and remove from the heat.


Serves 4-6.

/tk

[Coffee Warlord]

CW's Giardiniera Chicken & Rice

Crock Pot

3 Chicken Breasts
Chicken Broth
1 jar, hot Giardiniera (mild is fine, but I like the hot ones)

Dump about 75% of the jar of peppers into crock pot, with chicken cut into halves. Fill remainder of crock pot with chicken broth (so the chicken is pretty much submerged) - add a little black pepper to the mix.

Let the crock pot do it's thing. You can add additional peppers / stock if necessary.

When you're close to ready to eat, start the rice. Cook a decent amount of white rice, add lime juice and cilantro (to taste) after about 95% of the water has been absorbed, and let rice finish cooking.

While rice is cooking, add a SMALL dash of baking soda directly to the crock pot mixture - this will take the acidic bite out of the chicken & peppers. You'll be rewarded with a nice little science experiment as the mix bubbles.

Serve chicken, peppers, and rice. Enjoy.

[PilotMan]

Cinnamon Cheesecake Bars

Fantastic!

Ingredients

2 tubes of crescent dinner rolls

2 8-oz packages cream cheese

1 egg white

1 cup sugar (divided)

1 teaspoon vanilla

1 1/2 tablespoons cinnamon

Instructions

1. Preheat oven to 350 degrees and spray 9- by 13-inch pan with non-stick cooking spray.

2. Unroll one tube of crescent rolls, and press to line the pan to make the bottom crust.

3. Mix cream cheese, egg white, 2/3 cup of sugar and vanilla until smooth. Pour on top of crust.

4. Spread second tube of crescent rolls on top, and press to make the top crust.

5. Combine remaining sugar and cinnamon. Sprinkle on top, lightly rubbing some of the mixture into the top crust.

6. Bake for 25-30 minutes.

Serves 8-10.

[terpkristin]

Oh man that sounds super tasty. I'm hungry again now..

/tk

[Mizzou B-ball fan]

I don't have much to contribute in regards to recipes, but thanks to TK for this thread. Lots of good stuff in here.

[MizzouRah]

Pilotman, I might make that to take to a bonfire tomorrow, thanks!

[Raiders Army]

Bacon/PorkChop Haluski

This is a little twist on the allrecipes haluski recipe adding bacon for additional flavor (because bacon is good with everything).

Ingredients:
1.5 pounds of pork chops
1 package of bacon (we like the peppered bacon)
1 onion, chopped
1 large head cabbage, cut into 1 inch squares
1 pound large egg noodles
Chopped garlic
Garlic powder

We use an electric skillet for easy clean-up. Cook the pork chops (sprinkled with garlic powder) and bacon, saving the bacon grease. At the same time on the stove, boil water for the noodles. Remove the pork chops and bacon and throw in the chopped onion, however much chopped garlic you want, and squared cabbage and let it cook down. While the cabbage and onion are cooking down, throw in the noodles into the water and cut the pork chops and bacon into bite size pieces.

When the cabbage and onion are cooked down, throw your noodles, pork chops, and bacon back into the skillet and toss thoroughly. Sprinkle with salt'n'peppa if you like. Serve hot.

The bacon adds a great flavor to everything and my picky kids ate it.

[Raiders Army]

Oh, we also want to try these apps we saw on the Travel Channel that were fried bacon-wrapped potato tots with melted cheese.

[MizzouRah]

Oh, we also want to try these apps we saw on the Travel Channel that were fried bacon-wrapped potato tots with melted cheese.

Man vs Food

Those looked great!

[Raiders Army]

Man vs Food

Those looked great!

Yeah yeah! Anyhow, I made them today without cheese. They weren't bad, but they weren't as delicious as I thought. I got thick cut bacon and wrapped half a piece around a tater tot and jalapeño. I'll post a pic of the leftovers (2 out of about 20 I made).

[MizzouRah]

Yeah yeah! Anyhow, I made them today without cheese. They weren't bad, but they weren't as delicious as I thought. I got thick cut bacon and wrapped half a piece around a tater tot and jalapeño. I'll post a pic of the leftovers (2 out of about 20 I made).

OOohh.. you are making me hungry!

[Raiders Army]

Okay, trying again with a resized pic.

For the record, even half a piece of bacon is too big to pop in your mouth at a time. The jalapeño slice added a good bit of zip to it. I also had to let the tater tots sit for about 15 minutes before they were soft enough to get the toothpick in. The one on the left is without the jalapeño and the one on the right is with.

[terpkristin]

Hmm must have missed that Man v. Food. Funnily enough though, on one of Bobby Flay's grilling shows this morning, he and his guest did grilled bacon-wrapped potatoes, that they then took some of the potato out and stuffed it with cheese and asparagus. Looked hella tasty, might not have been the right thing to watch while I was at the gym. ;)

/tk

[MizzouRah]

Yeah, those look good RA.. I'm assuming the ones on M v F were from a company that already had them pre-frozen?

[MizzouRah]

Cinnamon Cheesecake Bars

Fantastic!

Ingredients

2 tubes of crescent dinner rolls

2 8-oz packages cream cheese

1 egg white

1 cup sugar (divided)

1 teaspoon vanilla

1 1/2 tablespoons cinnamon

Instructions

1. Preheat oven to 350 degrees and spray 9- by 13-inch pan with non-stick cooking spray.

2. Unroll one tube of crescent rolls, and press to line the pan to make the bottom crust.

3. Mix cream cheese, egg white, 2/3 cup of sugar and vanilla until smooth. Pour on top of crust.

4. Spread second tube of crescent rolls on top, and press to make the top crust.

5. Combine remaining sugar and cinnamon. Sprinkle on top, lightly rubbing some of the mixture into the top crust.

6. Bake for 25-30 minutes.

Serves 8-10.

These were a hit last night and so simple and cheap to make.

Next time, I'm going to put a can of cherry pie filling after the cream cheese mixture and then no cinnamon/sugar on top, just the crescent roll dough..

[PilotMan]

Good to hear!

[Raiders Army]

Yeah, those look good RA.. I'm assuming the ones on M v F were from a company that already had them pre-frozen?

I can't remember. The cooking instructions on the tater tots was to deep fry them for 3-4 minutes, which I did (albeit with bacon wrapped around them!).

[Raiders Army]

Does anyone have a good batter recipe for deep frying? The stuff you get at the supermarket that you add water isn't any good.

[terpkristin]

Don't usually deep fry (actually haven't deep fried anything since high school), but Alton Brown's beer batter recipe looks more or less like what I've done in the past:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 bottle beer, cold (lagers or brown ales work well)

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and any other desired seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Me, I usually just dredge if I'm pan-frying (egg wash followed by flour followed by cornstarch or panko or other bread crumbs). Do the same for chicken wings.

/tk

[Comey]

It really isn't a recipe, but I'm always shocked by the amount of people who aren't aware of this.

Buffalo Chicken Ranch pizza

Take chicken breast, chop and fry it up, adding in sauce as you see fit. Place ranch on pizza crust, in lieu of the marinara sauce. When chicken is finished, place on the pizza. Add the mozzarella, and put in the oven.

You could also do this without the buffalo chicken. I call them (in breadstick form) Pokey Stix, after the most delicious dish you can get at Gumby's in State College, PA.

[terpkristin]

It really isn't a recipe, but I'm always shocked by the amount of people who aren't aware of this.

Buffalo Chicken Ranch pizza

Take chicken breast, chop and fry it up, adding in sauce as you see fit. Place ranch on pizza crust, in lieu of the marinara sauce. When chicken is finished, place on the pizza. Add the mozzarella, and put in the oven.

You could also do this without the buffalo chicken. I call them (in breadstick form) Pokey Stix, after the most delicious dish you can get at Gumby's in State College, PA.

One of my favorite local pizza joints makes a buffalo chicken pizza in just this way. It is hella tasty.

/tk

[Raiders Army]

Don't usually deep fry (actually haven't deep fried anything since high school), but Alton Brown's beer batter recipe looks more or less like what I've done in the past:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 bottle beer, cold (lagers or brown ales work well)

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and any other desired seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Me, I usually just dredge if I'm pan-frying (egg wash followed by flour followed by cornstarch or panko or other bread crumbs). Do the same for chicken wings.

/tk

Thanks. I think I'm missing the refrigerate portion when I do this. How store-bought onion rings are so thick I have no idea.

[MacroGuru]

I forgot my Tamale Pie recipe...I made it tonight because the kids wanted it..

1 pound burger
1 onion
2 cloves of garlic
1 Taco Seasoning Mix
1 can of corn
Box of Jiffy Corn Bread Mix

Saute the Onion and Garlic. Add the burger, brown it. Follow the Taco Seasoning Mix Recipe..Add the can of corn.

Mix the corn bread into the batter.

Take the meat, place it at the bottom of a casserole dish...top with the corn bread and bake at 400 until the corn bread is baked through.

[terpkristin]

Sounds tasty, MG! I'll be making a variant of it soon, I think. :D

/tk

[MacroGuru]

Soup Season! My sister asked me for one of my favorite soup recipes..I made this for her while she was here.

Chicken Soup with Mushroom, Sage and Rice

First off, here is the link to the soup book I use on Amazon

Amazon.com: Soups (Cookshelf) (9780752554761): n/a: Books (http://www.amazon.com/Soups-Cookshelf-n/dp/075255476X/ref=sr_1_1?ie=UTF8&qid=1294583187&sr=8-1)


And here is the recipe:

Olive Oil
1 Onion, Finely Chopped
1 Stalk Celery, Finely Chopped
25 Large Fresh Sage Leaves, Finely Chopped
4 tbsp All Purpose Flour
6 Cups of Chicken Stock
2/3 Cup of Rice (Recipe calls for Brown, I use white)
9 oz Mushrooms (sliced)
7 oz Cooked Chicken (Add what you like)
3/4 cup Heavy Cream
Freshly Grated Parmesan Cheese

Cook the Onion, Celery and Sage in the olive oil until the the onion is softened. Stirring frequently. Stir in the floor and continue cooking for 2 minutes

Slowly add about a quarter of the chicken stock and stir well, scraping the bottom of the pan to mix the flour. Pour in the remaining stock, stirring to combine completely and bring just to a boil.

Stir in the rice and season with salt and pepper. Reduce the heat and simmer gently, partially covered for about 30 minutes until the rice is tender, stirring occasionally.

While the stock is boiling. Cook the mushrooms and season with salt and pepper. Cook for about 8 minutes until they are golden brown, stirring occasionally at first, then more often after they start to color. Add the mushrooms to the soup.

Add Chicken to the soup and stir in the cream. Combine and simmer for about 10 minutes until heated through. Adjust seasoning to taste, if necessary,

Ladle into bowls and add Parmesan.

[Raiders Army]

The soup sounds really good. We'll probably try in next weekend. A couple of comments:

We like our celery a little crunchy. It sounds like this'll do the job as you cook until the onions are soft.

It sounds really salty. The chicken stock should have a lot of sodium in it. I'm not sure we'll season with salt when we stir in the rice nor season the mushrooms with salt.

There is a huge difference between freshly grated parmesan cheese and already grated parmesan cheese. Fresh is so much better.

[MacroGuru]

The soup sounds really good. We'll probably try in next weekend. A couple of comments:

We like our celery a little crunchy. It sounds like this'll do the job as you cook until the onions are soft.

It sounds really salty. The chicken stock should have a lot of sodium in it. I'm not sure we'll season with salt when we stir in the rice nor season the mushrooms with salt.

There is a huge difference between freshly grated parmesan cheese and already grated parmesan cheese. Fresh is so much better.

I don't normally add any salt after the stock, just pepper....The sage imparts an amazing flavor.

The heavy cream helps with the stock, but you can do the low sodium stock..I have done that before and it doesn't change the flavor.

Also, I like to do 2 or 3 stalks of celery sometimes.

And definitely on the parm, it has to be freshly grated, the flavor is amazing.

[sterlingice]

We did a turkey breast yesterday so today we're going to make a turkey, wild rice, and mushroom soup. It is indeed soup season

SI

[terpkristin]

I've got leftover buffalo wing sauce (Anchor Bar's Medium, thanks to my sister!) but don't want to make wings. Anybody done stirfry with wing sauce? Or know any other uses?

/tk

[Coffee Warlord]

Throw chicken breasts in ziplock bag, throw wing sauce in bag, throw in fridge and marinate (salt and pepper to taste).

Grill or pan sear & bake at your discretion, save a little wing sauce for dipping.

[RainMaker]

This is a basic chicken casserole recipe that I grew up on and have modified a bit to my liking.

2 Chicken Breasts baked and cut-up (if you want, dark meat goes real well with this)
3.5 Cups Egg Noodles
1 Can of Cheddard Cheese Soup
Little bit of milk added when mixing this all together

Then spinkle in some onion powder, garlic salt. Put into casserole dish, sprinkle on breadcrumbs and parmesan cheese and bake for about 15 minutes.

It's a surprisingly easy and good dish. You can mix in bacon or other types of cheeses to spice it up a bit. And if you want to go with whole wheat noodles, it can be somewhat healthy as well. And perhaps my favorite part, it's almost better reheated. The cheese and such soaks into the noodles/chicken and just makes it really good. I usually make a big batch and then re-heat for a couple days.

[MizzouRah]

I like to take some sliced chicken breast (lunch meat sliced) and put it in a skillet with some green peppers and onion and then saute with wing sauce and add some provel cheese and put it on a toasted bun.

[JonInMiddleGA]

This is a basic chicken casserole recipe that I grew up on and have modified a bit to my liking.

2 Chicken Breasts baked and cut-up (if you want, dark meat goes real well with this)
3.5 Cups Egg Noodles
1 Can of Cheddard Cheese Soup
Little bit of milk added when mixing this all together ....

At the risk of sounding stupid ... those egg noodles are pre-cooked before the 15 minutes in the oven, right? My thinking is that the can of soup & dash of milk isn't enough liquid for them to cook, but what do I know?

I figure it's better to sound dumb here than look really dumb at dinner time some night.

[RainMaker]

At the risk of sounding stupid ... those egg noodles are pre-cooked before the 15 minutes in the oven, right? My thinking is that the can of soup & dash of milk isn't enough liquid for them to cook, but what do I know?

I figure it's better to sound dumb here than look really dumb at dinner time some night.
Yes, sorry. The 15 minutes of baking is really just to heat the whole thing up to the same temperature.

Also, the soup comes in condensed form (Campbells) and you leave it like that when you mix it with the noodles and chicken.

[JonInMiddleGA]

Yes, sorry. The 15 minutes of baking is really just to heat the whole thing up to the same temperature.

Also, the soup comes in condensed form (Campbells) and you leave it like that when you mix it with the noodles and chicken.

No need to apologize, I imagine anyone who spent significant time in the kitchen could have taken that for granted. Alas, that ain't me ;)

[terpkristin]

I like to take some sliced chicken breast (lunch meat sliced) and put it in a skillet with some green peppers and onion and then saute with wing sauce and add some provel cheese and put it on a toasted bun.

Now there's an idea for the next time I have those things on hand. Tonight's dinner was completely impromptu. I'd been planning on having black beans and rice, having slow-cooked black beans today. But I just wasn't feeling it. Alas, I didn't have a lot on hand.

Ended up chopping an onion, sweating it a bit in butter, then adding the chicken. Once the chicken started cooking, added some wing sauce, let it reduce down, and then added some more.

Served over rice with peas and brussel sprouts on the side. Hella yum.

/tk

[sterlingice]

No need to apologize, I imagine anyone who spent significant time in the kitchen could have taken that for granted. Alas, that ain't me ;)

I'm the type of lazy guy who puts the lasagna noodles in raw. If you put enough tomato sauce and cheese in something for an hour in the oven, it'll lose that hard texture :D

SI

[terpkristin]

I'm the type of lazy guy who puts the lasagna noodles in raw. If you put enough tomato sauce and cheese in something for an hour in the oven, it'll lose that hard texture :D

SI

If you buy the no-boil noodles, you don't have to worry about that problem...at least, with lasagna. ;)

Of course, if you add some water, you'll find that things cook pretty well. See my baked pasta recipe above (on a previous page). A jar of sauce (any sauce), a jar of water, a pound of pasta. Cover and bake a 425 for 30 minutes (35 if you're using whole wheat pasta). Take out of the oven, stir it up, throw 2 cups of shredded cheese (Mozarella or Italian Blend) on top, and put in the oven for another 10 minutes or until cheese is all melty. Take out of the oven, let sit for a few, and serve. No need to cook the pasta first (though I have a different recipe that does call for cooking the pasta first...see the same post).

/tk

[JonInMiddleGA]

In your grocery's beef section, you will see "Cube Steak". It will look somewhat similar to hamburger because it has been beaten/processed to tenderize it. I don't know what actual cut it is, but I have always seen it labeled "Cube Steak".

One of the great underrated cuts of meat ever. Unfortunately I'm the only person in my house of food snobs who understands that so I rarely get to enjoy it.

[JonInMiddleGA]

See my baked pasta recipe above (on a previous page).

That'd be post #13 of this thread, for those keeping score at home :)

[MizzouRah]

Now there's an idea for the next time I have those things on hand. Tonight's dinner was completely impromptu. I'd been planning on having black beans and rice, having slow-cooked black beans today. But I just wasn't feeling it. Alas, I didn't have a lot on hand.

Ended up chopping an onion, sweating it a bit in butter, then adding the chicken. Once the chicken started cooking, added some wing sauce, let it reduce down, and then added some more.

Served over rice with peas and brussel sprouts on the side. Hella yum.

/tk

Nicely done.. I'm going to try that next. I always have wing sauce at my house.. I dip just about anything in that wonderful stuff. :)

[MizzouRah]

One of the great underrated cuts of meat ever. Unfortunately I'm the only person in my house of food snobs who understands that so I rarely get to enjoy it.

When I was a kid, one of my favorite meals was cube steaks my mom would cook in a frying pan on a stove, top it with butter and salt and pepper.. yummy!

[JonInMiddleGA]

When I was a kid, one of my favorite meals was cube steaks my mom would cook in a frying pan on a stove, top it with butter and salt and pepper.. yummy!

Yup. Homemade biscuits & gravy to go with it, damned fine meal.

[MizzouRah]

Yup. Homemade biscuits & gravy to go with it, damned fine meal.

I just drooled....

[sterlingice]

If you buy the no-boil noodles, you don't have to worry about that problem...at least, with lasagna. ;)

Of course, if you add some water, you'll find that things cook pretty well. See my baked pasta recipe above (on a previous page). A jar of sauce (any sauce), a jar of water, a pound of pasta. Cover and bake a 425 for 30 minutes (35 if you're using whole wheat pasta). Take out of the oven, stir it up, throw 2 cups of shredded cheese (Mozarella or Italian Blend) on top, and put in the oven for another 10 minutes or until cheese is all melty. Take out of the oven, let sit for a few, and serve. No need to cook the pasta first (though I have a different recipe that does call for cooking the pasta first...see the same post).

/tk

That seems an awful lot like cheating. You're basically boiling the noodles in the oven and then making the rest of your lasagna after the fact. ;)

I just go with 2 jars of sauce, a pound of mozzarella, some ricotta, and some parmesan for flavor and I don't even have to worry. It's very tomato-y, very cheesy, and very tasty :)

SI

[AnalBumCover]

Shrimp Arrabiata

I usually would make this for my wife on special occassions, but it is easy and fast enough that it can really be an any-day type of dish. I no longer have the original recipe I found online, and I now cook this dish off of vague memory. It tastes different every time, but it's also very delicious every time. The recipe below is more of an estimation than exact science. Feel free to add/subtract/substitute to your liking. Heck, I do it all the time depending on what's in my pantry at the time.

Ingredients:
12 oz Linguini (can also use fettuccini, spaghetti, angel hair)
Olive Oil
2 cloves Garlic, minced
4 oz Shallots, coarsely chopped
1/2 tsp Dried Basil
1/2 tsp Red Pepper Flakes
2 Med Tomatoes, diced
3 oz Kalamata Olives, sliced (can used canned)
1/2 tsp Capers, drained
1 lb Shrimp, peeled and deveined
5 oz White Wine
Juice of 1 lemon
4 tbl Butter
Salt to taste
2 oz Romano Cheese, shredded (can also used Parmesan)
2 tbl Fresh Italian Parsley, chopped

Cook the pasta to al dente and set aside.

These next steps are done pretty quickly so you don't burn any ingredients.

Over medium-high heat, saute the garlic and shallots in olive oil for 30 seconds. Add dried basil and red pepper flakes for another 30 seconds. Add the tomatoes, olives, and capers and saute for 30 seconds. Add the shrimp, wine, lemon juice, and butter until the shrimp is cooked through and butter is melted. Add salt to taste.

Pour over pasta and top with romano cheese and parsley.

Serve while hot.

Enjoy!
ABC

[terpkristin]

Sounds tasty, like a spin on penne alla vodka. I'd make it with chicken or something, of course (allergy), but still sounds good!
/tk

[sterlingice]

I always have issues with making seafood pasta. It's not that it's difficult and I love it at the first serving but it's just that it doesn't keep. Pasta inherently makes good leftovers that can sometimes even get better with time in the fridge as the flavors blend more. Unfortunately, having seafood in it- that's the flavor that permeates and overpowers. Anyone with a good suggestion on how to counteract that?

SI

[Matthean]

SugarDerby - SugarBlog - Cake Ball Stuffed Chocolate Chip*Cookies (http://www.sugarderby.com/blog/2011/2/27/cake-ball-stuffed-chocolate-chip-cookies.html)

Cake inside of a cookie. No, I haven't tried it.

[tarcone]

When I was a kid, one of my favorite meals was cube steaks my mom would cook in a frying pan on a stove, top it with butter and salt and pepper.. yummy!

My Mom would coat them in flour and fry them up. Cook some white rice. Make some milk gravy. I was in heaven.
When I broke my jaw and couldnt eat much. My Mom would make this and throw it in a blender and puree it. That was even better.
I love me some cube steak.

[DanGarion]

My Mom would coat them in flour and fry them up. Cook some white rice. Make some milk gravy. I was in heaven.
When I broke my jaw and couldnt eat much. My Mom would make this and throw it in a blender and puree it. That was even better.
I love me some cube steak.

I brown and then pressure cook them with some veggies, works out great, we love em.

[Mustang]

Anyone with a good suggestion on how to counteract that?
SI

Unless I'm missing something, the easiest solution would be keep the sauce separate from the pasta. Granted, doesn't work when you make some like ravioli stuffed with seafood, but just on basic sauce/pasta things, just don't mix everything together.

[Mustang]

As basic as this sounds, anyone have a perfect french fry recipe. For the life of me I just can not get homemade fries we like... the oil sucks right into them which suggests I'm frying too long, but less than that I don't get them as crispy as I would like..

[sterlingice]

Unless I'm missing something, the easiest solution would be keep the sauce separate from the pasta. Granted, doesn't work when you make some like ravioli stuffed with seafood, but just on basic sauce/pasta things, just don't mix everything together.

Well, I think I'd have to keep the seafood separate from the sauce. The problem I have is that, say, the shrimp or scallops or whatever will become the dominant flavor in the sauce after less than a day.

SI

[DanGarion]

As basic as this sounds, anyone have a perfect french fry recipe. For the life of me I just can not get homemade fries we like... the oil sucks right into them which suggests I'm frying too long, but less than that I don't get them as crispy as I would like..

You might be cooking too many at a time. How hot is your oil? The more you cook at a time the more the temp of the oil will drop.

[Mustang]

You might be cooking too many at a time. How hot is your oil? The more you cook at a time the more the temp of the oil will drop.

Just a handful at a time (12-15 'normal' size fries.. not steak cut or anything). I've played around with the oil at 375/400. I've tried soaking overnight in water, fresh cut, different oil.

The best seems to be an overnight soak, double fry them in peanut oil. Still a little not to my liking though. Guess I'll just stick with Ore Ida. :)

[DanGarion]

Just a handful at a time (12-15 'normal' size fries.. not steak cut or anything). I've played around with the oil at 375/400. I've tried soaking overnight in water, fresh cut, different oil.

The best seems to be an overnight soak, double fry them in peanut oil. Still a little not to my liking though. Guess I'll just stick with Ore Ida. :)

Crazy. Maybe this will help? Kenji kicks ass trying to figure this stuff out.

The Burger Lab: How to Make Perfect Thin and Crisp French Fries | A Hamburger Today (http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html)

[Mustang]

Crazy. Maybe this will help? Kenji kicks ass trying to figure this stuff out.


Hey.. if it gets anywhere close to a McD fry, I'd be an insanely happy man. Thanks!

[Mustang]

I forwarded my wife that fry link and she is cooking some now since she couldn't wait. *L*

[Mustang]

And judging by my wifes excited phone call I guess the recipe worked. :)

Yep.. that is where my life is at. The high points are marked by a when get a good fry recipe.

[DanGarion]

And judging by my wifes excited phone call I guess the recipe worked. :)

Yep.. that is where my life is at. The high points are marked by a when get a good fry recipe.

Awesome! I'm glad I was able to point you in the right direction.

[MacroGuru]

I have been craving a Peruvian dish we always at at La Carretta in Utah...so I found a recipe like it and made it tonight..It was awesome!

Saltado de Pollo

1 lb of chicken breasts, sliced into strips about 1 1/2 inches long
1 large red onion, peeled and cut into eighths or wedges (separate the layers)
1 lb potatoes, peeled and cut for French fries or 1 package of frozen Yukon gold French fries (Regular size fries, not shoestring)
2 tsp Aji sauce (see recipe below)
3-4 firm tomatoes, cut into eighths (I've tried both Roma and beefsteak and I prefer the way beefsteak holds up)
2 tbsp chopped fresh parsley
1 tbsp balsalmic vinegar
2 tbsp soy sauce
juice of half a lemon
salt to taste
pepper to taste
vegetable oil for stir-frying
4 servings riceDirections:

Start the rice when you starting cutting up the chicken and let it stand covered until everything is ready. Cook the fries first and then do the stir-fry. I usually pop frozen fries in the oven while I'm stir-frying the chicken.
Cook the rice
Cook the french fries and set aside
Heal the oil in a large skillet or wok over high heat. Add chicken and stir-fry until chicken is cooked on all sides. Remove chicken and set aside. (The chicken cooks better when I stir-fry in small batches at a time. My pan turns into a black mess so I'll clean up or use another pan before I move on to the veggies)
Lower heat to medium-high setting and add some oil to the pan. Add onions and saute until they begin to soften, about 2 minutes
Add the aji, tomatoes, some of the parsley, soy sauce, balsalmic vinegar, salt and pepper. Cook until tomatoes have softened, about 2 minutes. Then add the lemon juice.
Add chicken and toss gently. Taste and adjust seasonings.
Add french fries and toss gently.
Serve over rice and sprinkle with parlsey. I put the aji sauce in to a squeeze bottle and add more to my liking.Aji Sauce
This stuff is delicious with bread or pretty much anything. It's so yummy

1/4 head of lettuce, torn into pieces (I've only used iceberg, but romaine is another choice. Iceberg will mellow out the spice)
3 jalapeno chiles, seeds and veins removed
1/4 cup mayonnaise
5 green onions
1/2 bunch of cilantro leaves
1 tsp salt
1 tsp black pepper
5 garlic cloves or 1 tsp garlic (I prefer fresh garlic, but I love garlic so adjust to your taste)

Directions:

Put all ingredients into a blender and process until smooth. Add a little chicken broth (about 1/4 cup to get the ingredients to blend well).

[terpkristin]

Thanks for posting that! Saw your post on FB that you were making it and was going to ask for the recipe. :)

[MizzouRah]

I have one large ham.. recipies?

[MacroGuru]

I have one large ham.. recipies?

Crockpot it will fit in?

If so, take 2 cups Brown Sugar...pack it on the bottom of the crockpot, place the ham on top of it, add 1 cup of water and cook....

[MacroGuru]

Thanks for posting that! Saw your post on FB that you were making it and was going to ask for the recipe. :)

Your welcome...It was a great dish, I had 2 helpings, my kids ate all theirs which they won't do with onions normally.

The Aji sauce I have been looking for that recipe alone for years, I have finally found it..and it's great to use for anything as a dip or spread.

[MizzouRah]

Crockpot it will fit in?

If so, take 2 cups Brown Sugar...pack it on the bottom of the crockpot, place the ham on top of it, add 1 cup of water and cook....

Thanks, I believe it's too big for even our largest crock pot, but it's worth a shot.

[terpkristin]

What are you looking to do with the ham? Breakfast/brunch? Easter dinner? Something else?

/tk

[MizzouRah]

What are you looking to do with the ham? Breakfast/brunch? Easter dinner? Something else?

/tk

Easter dinner. I found a recipe on foodnetwork.com that should work nicely.

[MizzouRah]

Tonight's Dinner:

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/230565_1936055277732_1132832060_2313379_6451673_n.jpg

Tip! Roll your crust really thin for an even larger and crispier pizza... or don't and enjoy a thicker and fluffier pizza bottom!

Ingredients:
1 package Pillsbury Classic Pizza Crust refrigerated dough
6 slices center-cut bacon or turkey bacon
1/2 cup regular, lite, or fat-free mayonnaise
1/2 tsp. dry ranch seasoning mix
2 cups shredded lettuce
2 plum tomatoes, chopped

Directions:
Preheat oven to 425 degrees.

Spray a large baking sheet with nonstick spray. Roll out dough on the sheet into a large rectangle of even thickness.

Bake in the oven until golden brown, about 15 minutes. Set aside to cool.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.

In a bowl, combine mayo with ranch mix and mix well. Spread mixture evenly over the cooled pizza crust. Evenly top with lettuce, tomatoes, and cooked bacon.

Slice into 6 pieces and enjoy!

MAKES 6 SERVINGS

[terpkristin]

Looks tasty.
Only downside is that I bet it doesn't reheat/store well, with the lettuce.

/tk

[MizzouRah]

Looks tasty.
Only downside is that I bet it doesn't reheat/store well, with the lettuce.

/tk

Yeah, probably a one and done meal. :)

[MizzouRah]

Here is mine.. yummy!

http://a5.sphotos.ak.fbcdn.net/hphotos-ak-snc6/230039_198152820221781_100000811920913_453119_3113691_n.jpg

[terpkristin]

Looks really good!
/tk

[MizzouRah]

Looks really good!
/tk

It was yummy!

[Raiders Army]

Tonight's Dinner:

http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/230565_1936055277732_1132832060_2313379_6451673_n.jpg

Tip! Roll your crust really thin for an even larger and crispier pizza... or don't and enjoy a thicker and fluffier pizza bottom!

Ingredients:
1 package Pillsbury Classic Pizza Crust refrigerated dough
6 slices center-cut bacon or turkey bacon
1/2 cup regular, lite, or fat-free mayonnaise
1/2 tsp. dry ranch seasoning mix
2 cups shredded lettuce
2 plum tomatoes, chopped

Directions:
Preheat oven to 425 degrees.

Spray a large baking sheet with nonstick spray. Roll out dough on the sheet into a large rectangle of even thickness.

Bake in the oven until golden brown, about 15 minutes. Set aside to cool.

Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.

In a bowl, combine mayo with ranch mix and mix well. Spread mixture evenly over the cooled pizza crust. Evenly top with lettuce, tomatoes, and cooked bacon.

Slice into 6 pieces and enjoy!

MAKES 6 SERVINGS

Looks delicious. We bought the Pillsbury thin crust pizza dough and didn't have to roll it out with a roller. Upon popping it from the can, you can just unroll it into a square. The cooking time is a little shorter too. Pre-bake at 400 degrees for 5 minutes, put on stuff, and then cook for another 6-10 minutes (it was 6 minutes for us).

We made BBQ Chicken Pizza by putting a thin layer of BBQ sauce on the dough after pre-baking, followed by a cup of shredded mozzarella cheese and grilled chicken breast I cut into small squares. On part of it I dribbled hot wing sauce and that was the best.

[Coffee Warlord]

Another simple one. The mustard just gives it really, really good flavor.

Oven Baked Parmesean Crusted Chicken

Ingredients:
Boneless, skinless chicken breasts cut in half
2 cups Panco bread crumbs
4 tablespoons olive oil (seperated)
1/4 cup dijon mustard
1 cup grated parmesan
Thyme, Salt, Pepper
2 tablespoons water

(this is enough for 3 chicken breasts with tons of breadcrumb/parm leftover - if you want to make more, increase the mustard mixture, you likely won't need additional cheese/breadcrumbs)

Pound chicken breasts to roughly 1/4 inch thickness.

Bowl 1: Parmesean, Bread Crumbs, Salt, Pepper, Thyme, 2 tablespoons olive oil.
Bowl 2: 2 tablespoons olive oil, water, mustard, salt & pepper

Soak chicken breasts in bowl 2, then dredge through the breadcrumb mixture.

Place cooling rack on a cookie sheet, apply generous amounts of cooking spray to rack. Place chicken on cooling rack, cook in 400 degree oven for 25-30 minutes. (usually takes 30 and change for me). Serve immediately and enjoy.

[lungs]

Anybody have a good beef cheek recipe? Not sure why I bought it, just looked interesting.

[PilotMan]

It really isn't a recipe, but I'm always shocked by the amount of people who aren't aware of this.

Buffalo Chicken Ranch pizza

Take chicken breast, chop and fry it up, adding in sauce as you see fit. Place ranch on pizza crust, in lieu of the marinara sauce. When chicken is finished, place on the pizza. Add the mozzarella, and put in the oven.


Made this for the fight party tonight, and it got rave reviews. I used a good wing sauce recipe for the chicken. The sauce is the trick, it has to have a really good sauce. Thanks.

[Mustang]

Anyone with a good ice cream recipe? We bought a ice cream maker yesterday and while the first batch turned out good from a consistency standpoint, it was too sweet for my liking. (straight vanilla)

[MacroGuru]

Just received a great Kalua Pork recipe...will try it tomorrow.

The pork is easy..it's the sauce and mix I am making to go with it that is going to be the unique part.

[MacroGuru]

Ok pork is in the slow cooker.....and I am going to have to leave...the smell is amazing....I will be constantly hungry all day.

[MacroGuru]

I don't have a way of traditionally cooking the pork (RendeR would kick my ass if I dug a hole in the backyard) so this recipe is great for it.

Kalua Pork

Ingredients

5-6 pound pork butt roast ( you can go bigger but just make sure it fits into your crock)
1 1/2 ish.. tablespoons Hawaiian sea salt ( just liberally Coat it you will add more later likely after it’s cooked Kosher salt works well too if you don’t have Hawaiian salt)
1 tablespoon liquid smoke flavoring Directions

Cover Pork in salt, Rub meat.
Brown roast completely
Place roast in a slow cooker.
Pour liquid smoke over roast.
Add ¼ C water
Cook on Low for 8 to 10 hours. Longer the better
Meat is ready when you can shred easily with forks
Shred in Crockpot
salt to taste.Optionally – for leftovers or if you want to try something else

Shred some cabbage throw into a wok
Add 4 cloves garlic
Add a 1 ½ Tbs Shoyue
Add 3Tbs Oyster sauce
Add a hand full of julienned carrots
Add ¼ C water
Toss until cabbage has softened but not mushy
Add sugar to taste
Add 1 block Komoboko (Japanese Fish Cake) diced
Toss for one more minute

[MizzouRah]

I just wanted to say I LOVE Balsamic vinegar dressing.

Just made a spinich and salmon salad with this wonderful dressing, I might just drink it straight. :)

[MacroGuru]

This is the Indian Chicken Curry recipe I found and I made tonight...It was GREAT!

Ingredients


3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder (I love curry so I went with 6 tablespoons)
1 teaspoon ground cinnamon
1 teaspoon paprika
1 bay leaf
1/2 teaspoon grated fresh ginger root
1/2 teaspoon white sugar
salt to taste
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon tomato paste
1 cup plain yogurt
3/4 cup coconut milk (I used a whole can)
1/2 lemon, juiced
1/2 teaspoon cayenne pepper (Used Indian Red Chili Powder, it was really hot, I would move this to a 1/4 tsp)

Directions


Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

[terpkristin]

Looks a lot like the recipe I use, Dennis! I stole mine from Cook's Illustrated. It's something I do on weeknights if I don't feel like cooking and/or have leftover chicken. It also works well if you get a rotisserie chicken from the grocery store. It takes about 10 minutes to make.

Cook’s Illustrated’s Chicken Curry in a Hurry
Serves 4

2 tablespoons vegetable oil
1 onion, sliced thin
1/2 to 1 tablespoon curry powder
Salt
4 garlic cloves, minced
1 tablespoon fresh grated ginger
1/2 cup water
2 cups shredded of thinly sliced cooked chicken
1 (15-ounce) can chickpeas, drained and rinsed
1 cup frozen peas
1/4 cup raisins
1/2 cup plain yogurt
1/4 cup minced fresh cilantro

1. BUILD CURRY BASE: Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion, curry powder, and 1/2 teaspoon salt and cook until onion is browned, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds.

2. ADD WATER, MEAT, VEGETABLES, AND COOK: Stir in water, meat, chickpeas, peas, and raisins. Cook, stirring frequently, until heated through, 3 to 5 minutes.

3. GARNISH AND SERVE: Off heat, stir in yogurt and cilantro and serve. Over brown rice is a good option

[Bad-example]

Ok I am lazy so I'll just cut and paste from the email I sent a buddy. This recipe is easy and tastes great.

Chili Rellenos Casserole http://allrecipes.com/Recipe/Chili-Rellenos-Casserole/Detail.aspx

1- I do a double batch in a larger pan, 14x10.

2- I brown 1 1/4 pound ground turkey with a chopped onion and spread it over the first layer of cheese.

3- I use the condensed milk but omit the regular milk.

4- I reduce the cheese by about 1/3.

5- I add a bit of mozzarella cheese to both cheese layers to add body.

6- Cooking time for the double batch is 35 minutes plus ~20 minutes.

7- Substitute mild enchilada sauce for the tomato sauce.

[MacroGuru]

New Addition!

I had to try my new recipe book out for Spanish cooking...
PAVO CHILINDRON

2 3/4 lb Turkey Meat, Diced (You can use chicken or rabbit)
2 Garlic Cloves, Crushed
1 Large Mild Onion, sliced into half moons
6 red bell peppers, seeded and sliced into strips
1 tbs diced ham
1 lb tomatoes, skinned and chopped
Small Cinnamon Stick
1 glass red wine (3/4 cup)
Sugar (optional)
4 tbs Olive Oil


Fold turkey meat with the garlic and season with salt and pepper
Heat the oil in a roomy skillet and add the onion and peppers. Fry until the vegetables soften and take a little color, lower the heat and cook gently for 20 minutes or so, until the water has evaporated and the vegetables are soft and thick.
Add the Turkey meat and ham. Fry for 5-10 minutes, until the meat seizes and takes a little color. Add the tomatoes, cinnamon, and wine and allow to bubble up until the steam no longer smells of alcohol.
Turn down the heat, cover tightly, and simmer for 30-40 minutes - you may need to add a little more water if it looks like drying out - until the turkey meat is perfectly tender and the juices are well reduced. If it looks a little watery, remove the lid and bubble up fiercely for a minute or two, or until the sauce is thick and shiny. Taste and adjust the seasoning.
Serve with white rice or plenty of bread.I cooked this one with chicken and it was great and flavorful, the cinnamon adds an interesting flavor to it. I did not need any sugar for mine (you add it if the tomatoes are not ripe)
It is said this is good on the first day and better on the second....so I can't wait for leftovers tomorrow.

[thesloppy]

I actually made my first original recipe this weekend...sure I just tossed together and modified three other things that were someone else's recipe, but that counts, right?

Bacon Waffles w/ Salted Caramel Sauce & Whipped Cream:

Start by whipping and chilling the cream, then make the caramel sauce and the bacon, which can cool while you make the waffle mix.

Whipped Cream:

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat. Chill while you do the other crap.

Salted Caramel Sauce:

1 cups sugar
3/4 cups heavy cream
1 tablespoons salted butter
1/8 teaspoon sea salt (or to taste)

Spread the sugar in an even layer in a large metal pan. Set over moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy. Using a wooden spoon or heatproof spatula, begin gently stirring, encouraging the melted sugar around the edges toward the center and delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going; it will melt completely as it turns amber. Continue to cook until the sugar turns deep brown and starts to smoke. (Don’t worry about any large chunks of caramel.) The darker you can cook the sugar without burning it, the better the final sauce will taste. It’s ready when it’s the color of a well-worn penny, and will smell a bit smoky. Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up furiously, so you may wish to wear an oven mitt over your stirring hand. Continue to whisk in the cream, stirring as you go to make sure it’s smooth.

Bacon Waffles:

1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1 1/2 cups milk
1/4 cup bacon grease

Cut bacon into 1/4 inch pieces. In a skillet, cook bacon until crisp while the caramel sauce is cooking. Remove bacon from pan and set aside, reserve 1/4 cup of the bacon grease for the waffle mix. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and bacon grease; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with mounds of whip cream and caramel sauce and prepare for your impending coronary.

[Mustang]

Whipped Cream:

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar


That recipe looking oddly interesting.. :)

If anyone uses a lot of whip cream, I strongly recommend a Whip-It Whip Cream Dispenser...

[thesloppy]

Fresh whip cream is pretty addictive....I was actually considering getting a whip cream dispenser as I was stuffing my face with the stuff, but I'm not sure that would be a healthy decision.

[MacroGuru]

I actually made my first original recipe this weekend...sure I just tossed together and modified three other things that were someone else's recipe, but that counts, right?

Bacon Waffles w/ Salted Caramel Sauce & Whipped Cream:

Start by whipping and chilling the cream, then make the caramel sauce and the bacon, which can cool while you make the waffle mix.

Whipped Cream:

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat. Chill while you do the other crap.

Salted Caramel Sauce:

1 cups sugar
3/4 cups heavy cream
1 tablespoons salted butter
1/8 teaspoon sea salt (or to taste)

Spread the sugar in an even layer in a large metal pan. Set over moderate heat and cook without stirring, until the sugar near the edge just starts to liquefy. Using a wooden spoon or heatproof spatula, begin gently stirring, encouraging the melted sugar around the edges toward the center and delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going; it will melt completely as it turns amber. Continue to cook until the sugar turns deep brown and starts to smoke. (Don’t worry about any large chunks of caramel.) The darker you can cook the sugar without burning it, the better the final sauce will taste. It’s ready when it’s the color of a well-worn penny, and will smell a bit smoky. Remove from the heat and quickly stir in about a quarter of the cream. The mixture will bubble up furiously, so you may wish to wear an oven mitt over your stirring hand. Continue to whisk in the cream, stirring as you go to make sure it’s smooth.

Bacon Waffles:

1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1 1/2 cups milk
1/4 cup bacon grease

Cut bacon into 1/4 inch pieces. In a skillet, cook bacon until crisp while the caramel sauce is cooking. Remove bacon from pan and set aside, reserve 1/4 cup of the bacon grease for the waffle mix. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and bacon grease; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with mounds of whip cream and caramel sauce and prepare for your impending coronary.

I am going to make this in the morning....I am going to ask you now, because I am going to assume it will be awesome....mind if I post this on FB?

[thesloppy]

Go crazy! Lemme know how they work out.

[MacroGuru]

Oh my! The Bacon Waffles, with Sauce and Whip Cream....it was like I had a breakfast party in my mouth it was amazing!

[thesloppy]

Awesome! Glad you liked it, macro.

[tarcone]

Here is the recipe my MIL uses for home made ice cream. It is outstanding.

4 eggs
1 can milnot
2 cups sugar
1 pt. whipping cream (or use 1/2 and 1/2, 1 pt.)
milk- fill freezer 1/2 to 2/4 full (I prefer Whole milk)
1 tsp salt
1-2 tbs vanilla
a few drops of orange flavoring


Beat eggs well- gradually add sugar- beat well. Add milnot, whiopping cream, salt and flavoring. Mixing well. pour into freezer then add milk.

I love this ice cream.

[Matthean]

What The Fuck Should I Make For Dinner? (http://www.whatthefuckshouldimakefordinner.com/index.php)

[Izulde]

So I made my first slow cooker meal today and, it turns out, made my first recipe (although I modified someone else's. :p). I posted this on Facebook already, but I'll include both the original recipe and my own substitutions here.

Original Sunshine Chicken Recipe

Ingredients
8 chicken breasts

2 cups BBQ sauce

1 cup orange juice

1/2 cup water

1/4 cup honey

Directions
1. Place chicken breasts in slow cooker.
2. Combine BBQ sauce, water, honey and orange juice. Pour over chicken.
3. Cover; cook on Low for 8 hours

Izulde's Sunrise Chicken Recipe

Ingredients (Note: All ingredients purchased at Wal-Mart, because that's what was open)
8 boneless and skinless chicken thighs (change made at suggestion of friend, which worked out much better because I highly prefer dark meat anyway)

1 and 1/2 cups of Sweet Baby Ray's Original BBQ Sauce

1 cup of Florida's Natural No Pulp Orange Juice

1/2 cup of water

1/4 cup of Rice's Lucky Clover Honey



Directions
1. Combine BBQ sauce, orange juice, water, and honey in bowl. Mix/stir until it forms an actual sauce.

2. Wash thighs one at a time and place in slow cooker right after washing each one.

3. Pour sauce over chicken.

4. Cover and cook on Low for 8 hours.

Notes
1. I got the smallest bottle of the BBQ sauce they had, thinking that'd be more than enough. Turns out I was wrong and so had to do a half-cup less than the original recipe called for. Sauce still turned out great in my opinion.

2. There's a strong orange juice aftertaste upon eating, probably because of the reduced amount of BBQ sauce. If you like orange juice like I do, no problem. If not, you'll want to bump it back up to the original I imagine.

3. Honey is very sticky and difficult to manage well or get a precise quarter-cup out of. I may have had slightly less, but it was very close to that.

4. I have no idea if the brands/types of ingredients matter. I've noted the specific brands and types here for those interested in trying to exactly recreate my recipe. More experienced cooks may have other preferences.

[QuikSand]

Advance warning - I am not a recipe follower, and even less of a recipe writer. Anyhow, here's something I have been fiddling with a lot lately, it has become basically my favorite food, and is pretty adaptable. Hope you enjoy.


http://www.sevenshuffles.com/QuikSand/tofuhash1
served here with a sidecar of black bean soup, a favorite power breakfast coupling

Tofu Hash

Essential Ingredients:
4 c potatoes, cubed
1 c firm tofu, cubed
1 bell pepper, diced
1 yellow onion, diced
1 4oz can green chilies
1 T crushed garlic
2 T olive oil
1/2 c vegetable broth (more if you do advance prep)
2 medium tomatoes, diced
1 c baby spinach
spices to taste


Optional Ingredients:
fresh cilantro or basil
1 c mushrooms, diced
1/2 c black olives, sliced or diced
pimientos
water chestnuts
celery, diced or sliced
jalapenos or other spicy peppers, finely diced
sweet onion, diced
red cabbage, chopped
artichoke hearts
navy beans
black eyed peas
black beans
sauerkraut (?)


Advance Prep (recommended, probably not essential):
Dice potatoes, soak overnight in veg broth - adds great flavor
Marinate small tofu cubes in shoyu/tamari (I add 1t Liquid Smoke here)
Dice vegetables to make morning prep simpler (I prefer)

Main Prep:

Heat potatoes first on large hot skillet (they need the most cooking time) until they start to brown

I use a little oil and garlic at first, but splashes of veg broth afterward, works fine (feel free to adjust if you aren't worried about the oil)

For me, about 5 minutes on high and another 5-10 minutes on a medium setting works great

As the potatoes are cooking, I would add about 1T cayenne pepper, about 1t salt, and 1t black pepper - but adjust to your tastes

After potatoes are starting to brown and soften, add in other main ingredients, other than tomatoes and spinach

Heat for another 4-8 minutes on medium heat with nearly all ingredients, stirring occasionally

Add in tomatoes and spinach (chop it up if you prefer smaller bits), cook for another 4 minutes or so

Serve hot.


Observations:

Had a dish a lot like this at a restaurant in Portland, OR named Mother's, and felt it was worth (1) going back to try again, and then (2) trying to re-create at home... pleased with the effort

My working approach is that the potatoes, garlic, peppers, and onions make a base... then i fiddle around with the rest... and then I add tomato and spinach to a dish that's close to finished. I have tried everything on the list of optionals above -- I'd be tempted to add pimientos and olives as required items, but I recognize they aren't for everyone.

This dish is pretty adaptable, so if you want it to skew saltier, you can certainly add more shoyu or tamari.... if you like it spicy, add in hotter peppers or sauces... and if you like it more asian, I reckon it would work fine with a move toward asian veggies comfortably too. I threw in about a cup of sauerkraut once and was pleased as well.

I try to work with fresh ingredients, but the canned chilies are just too convenient to overcome (and I view them as essential to helping the dish maintain a coherence, for what that's worth)

Bottom line for a one-cup serving is around 140 calories, very little fat, obviously zero cholesterol, and a giant helping of both protein and phytonutrients. I routinely double that and feel no guilt at all, or I couple it with something like black bean soup which is a brilliant matching.

http://www.sevenshuffles.com/QuikSand/tofuhash2.jpg
served here with a sidecar of steamed broccoli, with a splash of spaghetti sauce in the middle, a mid-day variant

[Matthean]

http://1.bp.blogspot.com/-WOQsgoABru8/TgpwDG_sRYI/AAAAAAAAKV8/ymb7ulevMUQ/s640/IMG_7937-1.JPG

Cheddar Bacon Ranch Pulls | Plain Chicken (http://www.plainchicken.com/2011/07/cheddar-bacon-ranch-pulls.html)

I think I'll do the dip version first.

[Dodgerchick]

Crockpot Pinto Beans

1 lb dried pinto beans (2 cups)
1 Tbsp chili powder
6 ½ cups water
2 gloves garlic
1 ½ tsp salt
1 large onion
½ tsp pepper



Mix all on high for 7-9 hours or until beans are cooked

[Bad-example]

I found a recipe for slow cooker turkey chili that turned out pretty damn good on the first try. Very easy too, if you don't mind opening a bunch of cans.

http://allrecipes.com/recipe/lauras-quick-slow-cooker-turkey-chili/detail.aspx?event8=1&prop24=SR_Title&e11=slow%20cooker%20chili&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results

1 tablespoon vegetable oil
1 pound ground turkey
2 (10.75 ounce) cans low sodium tomato soup
2 (15 ounce) cans kidney beans, drained
1 (15 ounce) can black beans, drained
1/2 medium onion, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1/2 tablespoon garlic powder
1/2 tablespoon ground cumin
1 pinch ground black pepper
1 pinch ground allspice
salt to taste

Directions

Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
Cover, and cook 8 hours on Low or 4 hours on High.

Changes I made based on the comments:

Swapped in one can navy beans for one can kidney beans
Used one can mild Rotel in place of the red pepper flakes
Added one can corn, one green and one red bell pepper.
Swapped in one can stewed tomatoes for one can tomato soup
Omitted the allspice

Next time I'll add 1 tablespoon extra chili powder and maybe use regular Rotel.

[cartman]

Oh my. There is a little Serbian restaurant in Houston called Cafe Pita. It is tucked away in a strip mall, and was on Diners, Drive-ins, and Dives a few years ago. One of their dishes is a sausage called cevapi. They are incredibly addicting. The are served as a sandwich in a style of bread called lepinja, and they also serve them in a tomato cream sauce. I've been wanting to try and replicate these at home, and I have succeeded. I followed this recipe:

Cevapcici Cevapi) Balkan Sausage Sandwiches Recipe - Food.com - 361035 (http://www.food.com/recipe/cevapcici-cevapi-balkan-sausage-sandwiches-361035)

Ingredients:
1 1/2 lbs ground pork
1 lb lean ground beef
1/2 lb ground lamb
1 egg white
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1 onion, finely chopped
4 pita bread or 4 white bread or 4 rolls

Directions:
1. In a large bowl, combine the ground pork, ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands.
2. Form into finger length sausages about 3/4 inch thick. Arrange in a plate.
3. Cover with plastic wrap or wax paper and refrigerate for one hour to one day, to let the flavors settle and the mixture become firm.
4. Preheat the grill, medium-low heat. Lightly oil the grilling surface.
5. Grill cevapcici until cooked through, turning as needed. The grilling usually takes about 30 minutes.
6. Serve in warmed or grilled pita bread, white bread or rolls on a bed of chopped onions, with your choice of toppings such as kajmak, sour cream, cottage cheese, fresh peppers, ajvar or tomatoes.

I mixed it all up last night, formed the links, then covered it and let it sit in the fridge overnight. I just grilled some for lunch, threw them in a tortilla with some sliced onions, and they were outstanding. Now I have a bunch more in the freezer for later!

[cartman]

Dead simple pork recipe:

2-3 pounds of pork (tenderloin if you don't like trimming fat, but a shoulder or butt will work as well, just trim as much fat off as possible)
20oz bottle of root beer (with sugar, not diet)
18oz bottle of BBQ sauce (which ever is your favorite)

Throw pork in slow cooker/crockpot, then pour the bottle of root beer over the pork.
Set on low for 6-8 hours
Shred pork in the slow cooker with a couple of forks (removing any big chunks of fat that might be left)
Completely drain the liquid
Add the bottle of BBQ sauce
Set on warm for 30 minutes

Chow down!

[AnalBumCover]

I did a quick search in this thread, but haven't found what I'm looking for:

In anticipation of the Labor Day Holiday weekend, does anyone have a great hamburger recipe they'd like to share?

[johnnyshaka]

I did a quick search in this thread, but haven't found what I'm looking for:

In anticipation of the Labor Day Holiday weekend, does anyone have a great hamburger recipe they'd like to share?

This is what I usually do assuming you are using one pound of ground beef:

Finely chop an onion, a couple cloves of garlic and fry those down until they are nice and soft and set them aside to cool.

In a big bowl add the ingredients for your "binder" with whatever flavour you are after. Me, I like to add:

-an egg
-couple of good shots of hot sauce
-couple of good shots of Worcestershire sauce
-couple of cranks of fresh ground pepper
-pinch or two of chilli powder
-cup of bread crumbs or crushed up soup crackers
-cooled down onions and garlic from the first step

(other stuff I've added...fresh herbs like finely chopped parsley...lemon and/or lime zest which worked well with a tequila bbq sauce i made once...if i didn't have an onion or garlic on hand I've added a couple tablespoons of onion soup mix and it works very well)

Combine it all and then add your ground beef.

Form your patties however thick you like them and ideally do that at least an hour two before so they can setup and firm up a little before they hit the grill.

I like to sprinkle some salt and pepper on them as they hit the grill and I like to do them on a pretty hot grill as I like to have nice sear and crunch on my burgers.

[cartman]

I did a quick search in this thread, but haven't found what I'm looking for:

In anticipation of the Labor Day Holiday weekend, does anyone have a great hamburger recipe they'd like to share?

Check the Krispy Kreme burger thread :D

[Matthean]

I still refuse to believe a burger is anything more than ground beef on a grill. What's this egg and other crap. :lol:

[johnnyshaka]

What's this egg and other crap. :lol:

The spice of life!!!

I tend to agree with you...for example, a nice steak will only get some salt and pepper as it hits a well oiled grill but for a burger I just like to "dress up" the ground beef a bit and also make life easier with keeping everything together.

[JonInMiddleGA]

That should read Krispy Kreme Brulee. If anybody makes this, please consider sending me a sample.

Krispy Krème Brûlée Recipe | Garden and Gun (http://gardenandgun.com/article/krispy-kreme-creme-brulee)

[terpkristin]

Well that sounds very sweet and very delicious!

/tk

[PurdueBrad]

Hey all-

I've spent a good many evenings attempting to copy my favorite barbecue place from when I lived in North Carolina (Stamey's Barbecue). The following recipe, which will now be a staple of my house, is as close as I can come and used a conglomeration of three different recipes. Be warned, this one has a touch of heat to it in the vinegar sauce.

<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--> [B][FONT=&quot]North Carolina Pork Roast [/FONT][/B]
[B][FONT=&quot]Ingredients[/FONT][/B]
[FONT=&quot]* Pork butt, 4 pounds
* Onion 1 cup, diced
* Cider vinegar, 4 cups
* Tomato paste, 1/2 cup
* Sprite, 6 ounces
* Red pepper, crushed 2 tsp[/FONT]
[FONT=&quot]* Cayenne pepper, 1 tsp[/FONT]
[FONT=&quot]* Garlic, 3 cloves
* Brown Sugar, 3/4 cup packed
* Pepper, black, 1 tbsp
* Garlic powder, 2 tsp
* Onion powder, 2 tsp
* Smoked Paprika, 2 tsp
* Worcestershire Sauce, 3 tsp
* Mustard seed, yellow, 1 tsp [/FONT]
[FONT=&quot] [/FONT]
[B][FONT=&quot]Directions[/FONT][/B]
[FONT=&quot]Mix all ingredients EXCEPT the pork butt in a stock pot. Warm the mixture while you do the next step.

Using a small amount of olive oil, put a quick sear all around the pork butt. Quarter the pork butt so that you have four large pieces. [/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Ladle out some of the sauce mixture to save as a finishing sauce for each sandwich.[/FONT]
[FONT=&quot] [/FONT]
[FONT=&quot]Place the quarters of pork butt in the crock pot and cover with the rest of the sauce mix.

cook in crock pot on high for 4.5 hours.

Pull the quarters out, shred them using a fork and make sandwiches.

Personally, I top the sandwiches with cole slaw (creamy or vinegary but it needs to be a saucy slaw) and a splash of the sauce but do what you gotta do. [/FONT]
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[PurdueBrad]

It's been a rough couple weeks at work so we are doing a New Orleans themed food spread all week in the department office. So for today, I made a muffuletta. I've never had one and hate olives so it was quite the undertaking however it turned out fabulously well and my resident New Orleans native raved about it. Here's the All Recipes link but I made some changes which I'll detail: Real N'Awlins Muffuletta (http://allrecipes.com/recipe/real-nawlins-muffuletta/detail.aspx?event8=1&prop24=SR_Title&e11=n%27awlins%20muffuletta&e8=Quick%20Search&event10=1&e13=A%3aSearch%20Results-List%28control%29&e7=Home%20Page)

Instead of the capers, celery, pepperoncini, and coctail onions I substituted in a hot giardinara. Additionally, instead of ham I use both prosciutto and capicola. Otherwise I thought it was fantastic even with olives. Highly recommended!

[finketr]

3 month thread resurrection