Recipe Thread!

[member006]

I forgot to tell you, the chicken recipe was a hit with dd. Being an inexperienced one, this one was so tasty he asked where from I got the recipe. He knows I burn water without a book in hand. I just smirked and remained mum.

This one also will be tried. :hatsoff:


And I will know, whom to thank next time, :thumbsup:

Gentlemen don't read other's letter, :crash:

I never said, I'm one.

Should have said before I got married.

Glad you liked it. Just to mention on the dump cake, don't try to get "all" the lumps out. Sprinkle dry mix evenly, if a really "big" lump break it up a bit. Nickle size lumps or less leave them.

LOL

 

[Sushi!]

Asian Beef

this is a pretty good recipe nad extremely easy.

Ingrediants
Beef (however much you want)
Oyster Sauce
Sugar

Method
1. take the beef wash it massage it.
2. take the oyster sauce and sugar and mix together.
for every 8 tblsp add 1.5 tblsp sugar
3. mix oyster sauce and sugar.
4. marinate the beef with the sauce
5. let rest for 1 hr or more
6. grill and enjoy!

 

[pussy+dickdenice]

Biriyani

INGREDIENTS

* 2 1/2 tablespoons olive oil (or any cooking oil that you use, should be mild smelling.)
* 3 tablespoons plain yogurt
* 2 tablespoons distilled white vinegar
* 1 medium onion, sliced
* 2 cloves garlic, crushed
* 1 tablespoon ginger paste
* 2 small green chile peppers
* 2 medium tomatoes, chopped
* 2 tablespoons garam masala
* 1 tablespoon dried mint
* salt and pepper to taste
* 5 sprigs cilantro
* 1 (3 pound) whole chicken, skin removed and cut into pieces
* 2 quarts water
* 4 cups uncooked basmati rice
* 1 bay leaf
* 4 pods green cardamom
* 1 pod black cardamom
* 1 cinnamon stick
* salt to taste
* 1/4 teaspoon powdered yellow food coloring

DIRECTIONS

1. Heat the olive oil (or any cooking oil) in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro.
2. Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
3. Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.
4. In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the food coloring, and mix to serve.


You can substitute Chicken with any other meat. Cooking time is to be adjusted accordingly.

Serve with
Raita:
Ingredients:
Yogurt 1/2 kg.
Cucumber 250 grams
Mint leaves (minced) 1 tbsp.
Tomatoes 2
Green chilli (minced) 1 tbsp.
Black cumin seed (roasted) 1 tbsp.
Black pepper powder 1 tbsp.
Salt to taste



Method:
1. Grate the peeled cucumbers and keep aside
2. Cut tomatoes into small pieces and keep aside
3. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, paste of green chillies and mint leaves. Mix well.
4. Add grated cucumbers and diced tomatoes. Mix well.
5. Sprinkle roasted cumin seeds on the top.

 

[pussy+dickdenice]

Nice to have in a summer afternoon:

Awesome Fruity Yogurt Shake - Beverage Recipes

Ingredients
1 1/2 cups froze vailla yogurt
1/4 cup Smucker’s squeeze reduced sugar strawberry fruit spread or
3 tablespoos Smucker’s squeeze strawberry fruit spread or grape jelly
1/4 cup milk

How to Prepare :
Place vanilla yogurt, fruit spread or jelly and milk in blender container; process until well combined.

 

[RogueWolf]

Not really a recipe, more a suggestion.

I did a pork loin on the grill yesterday. I marinaded it in a bottle of raspberry vinaigrette with some extra spices (sage, thyme, basil) and about a quarter cup of lemon juice.

Did it on my grill for about an hour (it was about a 3 pound loin) using the indirect heat method...turned out awesome! :yummie:

 

[member006]

Not really a recipe, more a suggestion.

I did a pork loin on the grill yesterday. I marinaded it in a bottle of raspberry vinaigrette with some extra spices (sage, thyme, basil) and about a quarter cup of lemon juice.

Did it on my grill for about an hour (it was about a 3 pound loin) using the indirect heat method...turned out awesome! :yummie:

Sounds good, not sure on the lemon, but I love the rasp. vinaigrette.

A friend just sent me this. She makes it with leftover chicken breast. Its one of the tricks I taught her When making grilled chicken breast meal, cook a few extra and have a fast one dish meal the next day using any leftover and the extra two you cooked already. Here's a good one.

Chicken Tetrazzini

Ingredients:

1 can (10 3/4 oz.) Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
2 tbsp. chopped fresh parsley OR 2 tsp. dried parsley
1/4 cup chopped red pepper OR pimiento (optional)
4 cups cooked spaghetti
2 cans (5 oz. each) Premium Chunk Chicken Breast, drained (I would use my leftover)

Directions:

MIX soup, water, cheese, parsley, pepper, chicken and spaghetti in sauce pot. Heat through.

Variation (she mixed also adding some canned mushrooms, put in greased casserole dish, covered with some shredded cheddar cheese and baked at 350 till cheese melted.)

LL

 

[Clarkie25]

Pasta Sauce

2 table spoons of butter.
2-3 cloves or garlic finely chopped
12 oz. diced tomatos with juice. run them through a food processor for a few seconds.
1 tbsp tomato paste
2 teaspoons of sugar (it's 2 for every 1 of paste)
3/4 cup white **** (don't use cooking ****. too much salt)
3/4 cup water (i like to use a little less than 3/4)
kosher salt
course ground black pepper
small handful of finely chopped basil.

In small frying pan (or sauce pan) melt the butter. As soon as the butter is melted toss in the chopped garlic and let sit for a second. DON'T BURN GARLIC. Toss in the tomatos and then add rest of the ingredients and stir. Cover sauce and let cook for about 5-6 minutes or until it reaches the consistency you like.

 

[member006]

OK its almost summer. I just found this link for "Grilling Tips" its awesome. Videos to watch, great step by step instructions on many things. Another site with a "recipe box saver too", makes favorites easy.

I like the "mini man burgers" vid. Easy hamburger prep done in a cookie sheet. Wonderful way to do it.

Premium Link Upgrade

LL

 

[contiGT]

a large, thick 250gram sirloin of fresh ruby red tuna each

just barbecue it very quickly on both sides. It absolutely MUST NOT be over cooked!!!

Season with flaky salt, pepper, sesame seed oil, and lime. Serve with salad.

 

[slowhand]

I got this in my email today looks really good.


Tangy Grilled Beef



Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
2 tbsp. packed brown sugar
2 tbsp. lemon juice
2 tbsp. vegetable oil
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1/4 tsp. dried thyme leaves, crushed
1 1/2 lb. boneless beef sirloin steak, 3/4" thick


Directions:
1. Stir the soup, sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.
2. Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or until desired doneness, turning the steak over halfway through cooking and brushing it often with some of the soup mixture. Let it stand for 10 minutes before slicing.
3. Pour the remaining soup mixture into a 1-quart saucepan. Heat over medium-high heat to a boil. Serve the sauce with the steak. Serves 6

 

[negator]

3 really simple (almost cheating) recipes for vegetarians. the first 2 are suitable for camping.
1 spicy cold black beans

1 can of black beans ( sun-vista is a common brand )
some salsa ( your favorite )
fresh lemon or lime juice ( optional )

drain the beans, add salsa and citrus juice to taste.
enjoy with spoon or chips.

2 spicy grilled corn

ears of corn
fresh garlic, minced
fresh serrano or jalepeno peppers, minced

the idea is to grill the corn with the garlic and peppers in the wrapper. use either foil or the cornhusk itself. adding a few drops of water helps to steam the corn, also.

3 a smoothie

frozen fruit chunks ( pineapple, banana, mango, strawberries )
milk or vanilla soy milk
protein powder either vanilla flavor or unflavored ( optional )
yogurt ( optional )
ice cream ( optional )

blend in a blender until blended. experiment with ratios until the consistency is to your liking.

i started making these so my **** would get some nutrients. also, bananas that aren't delicious any more ( black skin, mushy ) go into the freezer.
my favorite is just pineapple, banana, soy milk, vanilla protein opwder.

thank you.

 

[Clarkie25]

Pasta Sauce


3/4 cup white **** (don't use cooking ****. too much salt)
3/4 cup water (i like to use a little less than 3/4)

change those 2 measurements to 1/4 cup. 3/4 is too much.

 

[member006]

Great stuff people. Anyone have a recipe for good ********* pork chops? Something just a tad different from the usual? ****** recipe?

 

[negator]

Great stuff people. Anyone have a recipe for good ********* pork chops? Something just a tad different from the usual? ****** recipe?

my *** used to make sauerkraut-********* porkchops. here's how i remember it:

sear the chops in an iron skillet with salt, pepper, and paprika. then layer on sliced potatoes and canned sauerkraut (drained). cover and put in the oven ~350 for about 30 mins. it was incredible. it was even better the next day. cube the pork and just make a hash with the taters and kraut.


here's a variation on texas caviar using avacado ( an acquired taste )

1 can garbanzo beans (chick peas)
1 can black beans
1 can black-eyed peas
corn, fresh or canned (optional)
1 haas avacado, diced (optional)
rice **** vinegar (or your favorite type )
olive oil
cilantro, torn or chopped
chopped onion ( optional )
salsa, just a little (optional)
1-2 jalepeno peppers, diced
salt, pepper, and hot sauce to taste

drain the canned ingredients and marry everything in a big bowl. the liquids should be just enough to dress the solids, i'm not sure of the proper quantities. you decide how spicy to make it. substitute any bean if you like, any will work. if you can get avacados ( they must be the brown warty ones called haas ) do try them. cover with plastic and refrigerate about an hour. i usually can't wait that long, and have hoovered half the batch before it "sets".

enjoy:thumbsup:

 

[slowhand]

Smokehouse Burgers.



1 lb. ground beef
1/4 cup KRAFT Original Barbecue Sauce
1 medium red onion, cut into 4 slices
1/4 cup KRAFT Zesty Italian Dressing, divided
4 KRAFT Singles
4 lettuce leaves
4 slices tomato (about 1 medium)
4 hamburger buns, split, grilled

PREHEAT grill to medium-high heat. Mix meat and barbecue sauce; shape into four patties. Brush onion slices with 2 Tbsp. of the dressing.

GRILL patties and onions 5 min. on each side or until patties are cooked through (160°F) and onions are tender, brushing onions occasionally with remaining 2 Tbsp. dressing. Top each patty with Singles; grill an additional 1 to 2 min. or until Singles begin to melt.

PLACE 1 lettuce leaf, 1 tomato slice and burger on bottom half of each bun. Cover with onions and tops of buns.

 

[member006]

my *** used to make sauerkraut-********* porkchops. here's how i remember it:

sear the chops in an iron skillet with salt, pepper, and paprika. then layer on sliced potatoes and canned sauerkraut (drained). cover and put in the oven ~350 for about 30 mins. it was incredible. it was even better the next day. cube the pork and just make a hash with the taters and kraut.

I will definitely try this. My *** did something similar with turnips, potatoes and pork roast.

I also do the cubed thing you mentioned next day when I make ham, cabbage, potatoes and carrots. Drain leftovers, cube up them, then add a few drops of oil to my nonstick skillet and fry it up real fast. Almost wok style, just to heat and singe (brown) a bit. Yummy.

LL

 

[member006]

Hawaiian Chicken Burgers

Prep: 20 min.
Grill: 15 min.

1 beaten egg
1/4 cup fine dry seasoned bread crumbs
3 tablespoons chopped water chestnuts
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound ground raw chicken
1/4 cup bottled sweet-and-sour sauce
4 canned pineapple rings
4 kaiser rolls or hamburger buns, split and toasted
Shredded spinach

Directions
1. In a medium bowl combine egg, bread crumbs, water chestnuts, ginger, salt, and pepper. Add ground chicken and mix well. Shape into four 3/4-inch-thick patties.

2. To grill, place patties on an uncovered grill directly over medium coals; cook for 15 to 18 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning once and brushing with sweet-and-sour sauce during last 5 minutes of cooking. Meanwhile, place pineapple slices on grill rack. Cook for 5 minutes, turning as needed.

3. To serve burgers, sprinkle bottom half of each bun with some shredded spinach. Top with patties. Brush patties with sweet-and-sour sauce and top with pineapple slices. Makes 4 servings.

On my July 4th picnic menu now.

 

[Clarkie25]

Pepper Steak with Horseradish Sauce.

1 8oz strip steak. If not already tenderized you'll want to sprinkle some meat tenderizer on both sides of the steak. Let that sit for a minute or 2. Next heat olive oil and butter in a small saute pan. Use enough oil to cover the bottom of the pan and about a tablespoon of butter. While that's heating up (watch it so it doesn't burn) you'll want to cover both sides of your steak with cracked black pepper. Oil and butter should be hot by now so go ahead and place the steak in saute pan. Be careful not to splash yourself. All depending on how thick of a steak you have the cooking time will vary. I like a little thicker than a hockey puck.

Onto the sauce.

In another small saute pan pour in a small amount of olive oil (quarter size will work) and a few small shaves of butter. Soon as that melts and heats up a little bit throw in a small handful of chopped green onions. Follow that up with a splash (1/2 cup) of Sam Adams ****. After the **** poor in about a cup and a half of heavy cream. Spoon in about a teaspoon of horseradish followed by about a teaspoon of beef base. Now it's time to add some color so go ahead and poor in a good amount of A1 Steak Sauce. Don't be cheap with it. Stir all that up together with a spoon. It could tend to boil rapidly so turn your flame down to a medium.

Now go ahead and check your steak. There should be a pretty nice peppery crust on the one side. If that's the case you can flip it over to the other side. Turn the flame down and cover. Like I mentioned before, the cooking time will vary depending on the thickness of the steak so be sure to check it after a few minutes (cut it open at the fattest point) and make sure it's where you like it. If the steak is cooked enough to where you're happy go ahead and slice it up. Try to keep the slices fairly thin.

By now your sauce should have a nice golden color to it and a good consistency. If it's sticks to the backside of the spoon you're done. Shut the flame off.

Arrange your steak on the plate with either a potato, french fries,or whatever else you'd like. Drizzle your horseradish sauce over the steak slices and enjoy.

*sidenote* The reason I didn't go with exact measurements is because a lot of this is recipe is done by eyeballing.

 

[Montrealman]

I had no idea this thread existed. Very cool.
Here's one:

Bulgogi (Beef), 6 Servings

2 lb Beef sirloin, lean
4 tb Light soy sauce
2 tb ;water
2 tb Scallion; minced
1 Garlic clove; minced
3 tb Soy sauce, dark
1 tb Sesame oil
1 ts Black bean paste
2 tb Shao xing
1 tb Sugar
1/4 ts Cayenne pepper
1/2 ts Ginger; freshly grated
1 1/2 ts Sugar
1 tb Sesame seed, toasted
1 tb Oil

BULGOGI SAUCE
Tabasco; to taste
Salt; to taste
1 Garlic clove; crushed
1 ts Sesame seed, toasted
1 ts Scallion; minced
1 tb Oil

* Toasted sesame seed: Place 1 cup sesame seed and 1 teaspoon salt
in a skillet, brown seeds slowly until they are toast-colored and
puffed. Stir constantly while toasting. Remove from heat and allow to
cool. Pulverize seeds in a mortar or a blender. Store in a tightly
capped bottle.

Cut beef into very thin strips and pound to flatten; then cut into
medium size squares. Combine all the other ingredients. The
marinade, as the name of the dish implies, should be quite fiery. Mix
meat and marinade and set aside for 4 to 5 hours, or longer if
refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi
sauce (next recipe) and serve immediately with white rice.

NOTE: The marinated beef can also be fried in hot peanut oil for
just a few minutes. Crush garlic with sugar and salt to make a smooth
paste. Combine with remaining ingredients. Dip broiled or fried beef
slices in the sauce.

 

[slowhand]

Grilled Slow-Cooker Ribs



3 1/2 pounds pork loin back ribs

1/4 cup packed brown sugar

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons liquid smoke

2 cloves garlic, finely chopped

1 medium onion, sliced

1/2 cup cola

1 1/2 cups barbecue sauce



1. Spray inside of 4- to 5-quart slow cooker with cooking spray.

2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.

3. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid.

4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.