What's your favorite dish? Recipes needed...

[firemanjim]

Poboy got me to thinking..... (is that bad or good?)
I think we should have a recipe thread. Post the recipe for your favorite dish, or post a couple. Snacks, quick dinners, all of it pertains to this..... I'll start with a simple one, aimed at the middle that are reading.... My kids love this cause they don't need help, and there is no real cooking involved.....

"After school special " french toast...... Toast 2 pieces of bread. Spread a thin layer of butter so it melts good, then sprinkle a little cinnamon. Next, cover it with Log Cabin syrup and grab some milk.

I started making this, like 28years ago, (dam I'm getting old) in jr.high school. My parents would not let us use the stove until they were home, so concocted this as a quick snack. I taught my kids, cause they love my real french toast, and they can all make this, when I'm not there. Even my 3 & 5 year olds team up to make it....

I'll post some better ones soon. Just figured I would start with something super easy for the kiddos.....

Who's next? Don't be shy......

 

[Poboy kartman]

Here's another quicky for the kiddos...Two slices of toast.....butter one side of one with room temperature. .. (or whipped) margarine. .....slather peanut butter on one side of the other.....sprinkle with brown sugar....and put together. ......don't knock it 'till you try it! !!!!!

Now ......Dove season is fast approaching. .....Breast out your dove....remove the breast bone......and pound with a meat mallet.. (optional. ...but I like it)...put one half (lengthwise) of a pickled jalapeno on the inside of one breast side and cover with the other breast.....Wrap with bacon... (I prefer Wright's)....a secure with a toothpick. .....Mix 1/3 soy sauce with 2/3 Coca-Cola and place breasts in marinade and refrigerate for several hours or overnight. .....grill over Mesquite coals until done to taste..... (I prefer medium)...

Enjoy!!!!! For those that want a little less heat....look for San Marcos brand mild jalapenos. ......a plus.... (they're already halved).......

(I grow and pickle my own for even less heat. .....)

Coming soon......"Shrimpchiladas"!!!!!

 

[Poboy kartman]

Oh......I forgot about this one:......."Landuse stew":

Put an elephant in a pot...add 100 lbs. each of carrots, onions, and potatoes. .Cook over medium heat for 18 hrs. Add one rabbit and cook 2 more hours..... (You can leave out the rabbit if your guests are offended by a little hare in their stew.....)

 

[Half-breeder]

SuShI...

Mind you... I have ~20yrs of cooking and 3yrs of actual 'training'... So I dont really 'measure' squat... this is a round abouts recipe(NOT the actual recipe)..."add/subtract for your own tastes"...

I always make too much so divide for your own desired amounts...

*2 cups of rice(NO uncle Ben's rice... 'Jasmine' rice recommended) fully cooked... in a rice cooker recommended.
*1 1/2 cup white or rice vinegar(use less sugar if rice vinegar is used).
*1/3 cup sugar(+/- for your taste... 'should' taste both the sweet and sour same amounts)
*4-6 sheets (8"x8") of seaweed
*~1.5-2(total) cup of desired condiments...(crab/lobster meat, cucumber, cream-cheese, etc)
*large cutting board
*VERY sharp knife
*Large bowl(big enough to handle rice, being stirred)
*Rice scoop or wooden spoon
*A fan


*This food and recipe is time allotted.(The actual act of preparing it should be done consistently quickly... and it's shelf-life is short).

Directions:

WASH HANDS thoroughly!!!!!

Rice prep:
*First, dissolve sugar into vinegar(room temp). Put rice (FRESHLY cooked) into bowl. Sprinkle, ~ 3/4 - 1cup of vinegar into the rice(1/4 cup at a time), stirring the rice, w/ the rice spoon, in the fan, to 'dry/cool' it. The desired consistency is a warm, semi-moist(NOT semi-damp), sticky/doughy texture(stickier the better).

Next:
*Lay a sheet of seaweed on the cutting board. Take approx. +/- 1/2-3/4 cup of rice(using your hands, 2 semi-closed handfuls, dip hands in the vinegar to prevent rice sticking to fingers...) and spread it on the seaweed evenly, covering ~2/3 of the sheet, from the bottom w/ ~1/4" thick layer, to the edges(as close as possible).
*Elongate the condiments on the rice ~2" above the bottom of the sheet(~3/4"-1" wide, row), left to right.
*Take the bottom of the sheet and lift up evenly and roll over the condiments, while applying pressure down, roll to the end of the rice, pause, slightly moisten the top edge(~1"-2") of the seaweed w/ the vinegar, continuing the roll to the end.
*Cut into desired sections(bite sized recommended), dampening the knife w/ the vinegar to prevent the blade from sticking to the seaweed(causing it to rip), due to the rice.

Serve immediately. Due to the sugar, the rice will harden and become less desirably edible, as it dries/cools. A clean warm damp(not 'wet') cloth 'can' be laid over to extent its serving life span.

 

[Poboy kartman]

Mind you... I have ~20yrs of cooking and 3yrs of actual 'training'... So I dont really 'measure' squat... this is a round abouts recipe(NOT the actual recipe)..."add/subtract for your own tastes"...

I always make too much so divide for your own desired amounts...

*2 cups of rice(NO uncle Ben's rice... 'Jasmine' rice recommended) fully cooked... in a rice cooker recommended.
*1 1/2 cup white or rice vinegar(use less sugar if rice vinegar is used).
*3/4 cup sugar(+/- for your taste... 'should' taste both the sweet and sour same amounts)
*4-6 sheets (8"x8") of seaweed
*~1.5-2(total) cup of desired condiments...(crab/lobster meat, cucumber, cream-cheese, etc)
*large cutting board
*VERY sharp knife
*Large bowl(big enough to handle rice, being stirred)
*Rice scoop or wooden spoon
*A fan


*This food and recipe is time allotted.(The actual act of preparing it should be done consistently quickly... and it's shelf-life is short).

Directions:

WASH HANDS thoroughly!!!!!

Rice prep:
*First, dissolve sugar into vinegar(room temp). Put rice (FRESHLY cooked) into bowl. Sprinkle, ~ 3/4 - 1cup of vinegar into the rice(1/4 cup at a time), stirring the rice, w/ the rice spoon, in the fan, to 'dry/cool' it. The desired consistency is a warm, semi-moist(NOT semi-damp), sticky/doughy texture(stickier the better).

Next:
*Lay a sheet of seaweed on the cutting board. Take approx. +/- 1/2-3/4 cup of rice(using your hands, 2 semi-closed handfuls, dip hands in the vinegar to prevent rice sticking to fingers...) and spread it on the seaweed evenly, covering ~2/3 of the sheet, from the bottom w/ ~1/4" thick layer, to the edges(as close as possible).
*Elongate the condiments on the rice ~2" above the bottom of the sheet(~3/4"-1" wide, row), left to right.
*Take the bottom of the sheet and lift up evenly and roll over the condiments, while applying pressure down, roll to the end of the rice, pause, slightly moisten the top edge(~1"-2") of the seaweed w/ the vinegar, continuing the roll to the end.
*Cut into desired sections(bite sized recommended), dampening the knife w/ the vinegar to prevent the blade from sticking to the seaweed(causing it to rip), due to the rice.

Serve immediately. Due to the sugar, the rice will harden and become less desirably edible, as it dries/cools. A clean warm damp(not 'wet') cloth 'can' be laid over to extent its serving life span.

I prefer rice vinegar....it's been awhile since I made sushi....I just looked for my stash and I can't find it. .....the seaweed, the special rice, the bamboo roller.....not around. .....Most likely. ...I stashed everything in the freezer and it's buried but now it's going to bug me until I find it......

EDIT:....Or I may have thrown it away!!! It's just me here...and instead of making 2 pounds of sushi and throwing away a pound and a half. ....I may have just said screw it....IDK.....

 

[Half-breeder]

I prefer rice vinegar....it's been awhile since I made sushi....I just looked for my stash and I can't find it. .....the seaweed, the special rice, the bamboo roller.....not around. .....Most likely. ...I stashed everything in the freezer and it's buried but now it's going to bug me until I find it......

Thats why I wrote 'this' recipe... "redneck" version...

ALot wont know wtf 'rice' vinegar is, let alone the special rice or the bamboo roller.

 

[landuse]

Oh......I forgot about this one:......."Landuse stew":

Put an elephant in a pot...add 100 lbs. each of carrots, onions, and potatoes. .Cook over medium heat for 18 hrs. Add one rabbit and cook 2 more hours..... (You can leave out the rabbit if your guests are offended by a little hare in their stew.....)

I hate hare in my stew...

 

[J_Walker]

chocolate pudding dipped gold fish. [original]
Bread, with peanut butter and apple sauce [use the green apples]
English muffins toasted with strawberry jelly on top, throw some regular gummy worms on top to finish it off..

should I go on?

 

[firemanjim]

Here is a quick and easy one for you guys that want to make it look like you're a world class chef......

All you need is some boneless chicken tenders and the secret ingredient! Kraft Catalina salad dressing. (don't say till you try it..... It rocks!!)
Now, rinse the tenders in water to clean them. Pat dry. Put them in a big bowl, then pour in the salad dressing. Mix so everything is coated. Cover and put in the fridge for a few hours to soak in..... Now, after that nap you just took, go out and light the pit, and let it warm up. Take a metal pot that you can put on the pit, and put in some fresh salad dressing. (NOT from the chicken!!) as you cook the chicken, you will heat this dressing till it changes color and you smell the rich aroma. You will know when it's ready, it will have that "candied" look.....
Ok cook the chicken on a medium heat (280-320) until done. When it's done, you should be able to bend the chicken and it will split open, showing you the bright white cooked meat inside. Plate some up for your wife, with a little rice,beans, a salad, and veggies....ect. Drizzle a little of the "sauce" from the pot, on top of the chicken, fancy looking..... She will love it, and you..... The only drawback is my wife asks for it quite often, as do my kids.....

 

[davidbooth1991]

Once the girls and me made a sweet pizza.
Normal pizza base
Condensed milk. And jam (sauce)
Haribo
Marshmellows
Chocolate buttons
Golden syrup
Strawberry laces
chocolate shavings
And whipped cream.
It wasn't very nice....

But there is a "long island burger den" that's came over from the States. Hense long island lmao.there they sell a burger called the king.
Two quarter pound burgers.
Bacon and chese with peanut butter and jelly.
...apparently its got something to do with Elvis....

 

[2SlickNick]

One my favorite and very easy to make dishes is Corned Beef and Cabbage.
Need crock pot or simmer in large pot for 4-8 depending on weight and size.

- 1 corned beef brisket
- onions either whole or sliced
Optional carrots, potatoes, and or celery
-Beer of choice. I prefer a very flavorful dark beer


Brisket in pot, cover with 1/2 water and 1/2 beerand seasoning packet that comes with brisket
Add veggies.
Cook for hours.
1/2 hour before it is done add Cabbage.
Enjoy .

The left overs the next day taste even better- like lasagna....

 

[J_Walker]

crock pots are amazing! plug it in, turn it on. and go to work, come back home, have an awesome flavored beef stew ready for you.

 

[Poboy kartman]

chocolate pudding dipped gold fish. [original]
Bread, with peanut butter and apple sauce [use the green apples]
English muffins toasted with strawberry jelly on top, throw some regular gummy worms on top to finish it off..

should I go on?

NO.........

 

[Poboy kartman]

Here is a quick and easy one for you guys that want to make it look like you're a world class chef......

All you need is some boneless chicken tenders and the secret ingredient! Kraft Catalina salad dressing. (don't say till you try it..... It rocks!!)
Now, rinse the tenders in water to clean them. Pat dry. Put them in a big bowl, then pour in the salad dressing. Mix so everything is coated. Cover and put in the fridge for a few hours to soak in..... Now, after that nap you just took, go out and light the pit, and let it warm up. Take a metal pot that you can put on the pit, and put in some fresh salad dressing. (NOT from the chicken!!) as you cook the chicken, you will heat this dressing till it changes color and you smell the rich aroma. You will know when it's ready, it will have that "candied" look.....
Ok cook the chicken on a medium heat (280-320) until done. When it's done, you should be able to bend the chicken and it will split open, showing you the bright white cooked meat inside. Plate some up for your wife, with a little rice,beans, a salad, and veggies....ect. Drizzle a little of the "sauce" from the pot, on top of the chicken, fancy looking..... She will love it, and you..... The only drawback is my wife asks for it quite often, as do my kids.....

That sounds good Jim.....here's a crazy easy crazy good......heat some canned chili up.....soften a flour tortilla. ...put some chili on the tortilla....some Fritos corn chips....some shredded Cheddar or Colby cheese......and some Catalina dressing. ...roll it up or fold er over.....really good....

To take it over the top.... minced onions.....

 

[davidbooth1991]

Slice of cheese..on ontop of fried onions..ontop of a sirlion..3 minites a side..that my wife's "can I go out with the girls" creap...however nobody cooks like my wife.. Sheaperds pies..home made curries..anything you can cook slowly I'm a big pot lol. I made a big BBQ pit for a caterer last month 1/4 thick 316 stainless. 1m x 2m x 450mm deep. To spit a whole pig on. 19 hours over the charchoals and you let the wind take the meat off..pulled pork cobs..sweet smoky BBQ sauce and I'm a happy man...

 

[Poboy kartman]

Slice of cheese..on ontop of fried onions..ontop of a sirlion..3 minites a side..that my wife's "can I go out with the girls" creap...however nobody cooks like my wife.. Sheaperds pies..home made curries..anything you can cook slowly I'm a big pot lol. I made a big BBQ pit for a caterer last month 1/4 thick 316 stainless. 1m x 2m x 450mm deep. To spit a whole pig on. 19 hours over the charchoals and you let the wind take the meat off..pulled pork cobs..sweet smoky BBQ sauce and I'm a happy man...

We don't do that much in Texas....It's mainly beef brisket. ....followed by chicken and ribs.... (which can be pork or beef)...followed by smoked sausage. ..... followed by smoked turkey.... (either breast or whole)......followed by BBQ bologna......

Now the Mexicans in Texas do some variations. .first off...they cook their briskets with a higher temperature......are just as likely to use charcoal as wood....and baste them with squeezes of lime juice. .......

They also have "barbacoa"......now. ...this is interesting. ...because from what I can tell. ..... (and I could be wrong. ....)......but this is cows head that never went near a grill......

But. ....another one of those great mysteries. ......did the Mexicans inspire the Africans to develop BBQ?.....Or did the Mexicans follow the cue from the Africans to make barbacoa???????

But no debate or question that BBQ in Texas was mainly an African American. invention......and to this day....the vast majority of top Barbecue Chefs are African-American. .....

That being said. ....one of the winningest....BBQ Contest winners of all time is a white Texan. .....and although "whole hog"....is more of a "Northern" thing....he has taken 1st in that more than once. .

Back to the Mexicans. ......whole goat is another thing they do......

 

[RobertD]

I've always heard that BBQ originated (in Texas at least) from the Mexican cowboys. No idea when it got over to the Carolinas, but I'm going to assume it was a Texas export, because, well, that's what we do.

But, let's be real -- since there was fire, and time, there was BBQ!

I don't like mesquite wood, and that's very Mexican. OK for chicken or something quickly cooked, but awful for a brisket IMO. But, that's why there's so many different styles! Everyone has a favorite.

On the same note, my buddy told me about when he was visiting some folks in LA, and was invited to a "BBQ" where there were hamburgers and hotdogs. He politely said, "Hey, you're grilling, and that's great, but this isn't BBQ." haha

 

[Poboy kartman]

I've always heard that BBQ originated (in Texas at least) from the Mexican cowboys. No idea when it got over to the Carolinas, but I'm going to assume it was a Texas export, because, well, that's what we do.

But, let's be real -- since there was fire, and time, there was BBQ!

I don't like mesquite wood, and that's very Mexican. OK for chicken or something quickly cooked, but awful for a brisket IMO. But, that's why there's so many different styles! Everyone has a favorite.

On the same note, my buddy told me about when he was visiting some folks in LA, and was invited to a "BBQ" where there were hamburgers and hotdogs. He politely said, "Hey, you're grilling, and that's great, but this isn't BBQ." haha

Ahhhh....but you can do a brisket with fallen oak.....and put in some mesquite to give that oak a little oomph....and it's very good. .....

Pure hickory is hard to beat....but so is free wood!!!! Especially when you burn up $20 worth for one brisket. ......now you got me crying......what ever happened to the 4th of July price wars ......when you could get briskets for .99 cents a pound????????

EDIT:BTW....Brisket is definitely a Texas thing. ....and I think it was Sonny Bryant that started it......Whoever it was said....."before. ...there probably wasn't 2 BBQ joints in Texas doing briskets......now there probably isn't 2 who don't. " .........

 

[Poboy kartman]

Ok....enough quick and easy and kids stuff.........

Shrimpchiladas:

First off. .....the shrimp. Now brown shrimp are twice as good as white and I don't think they get any better than Texas Gulf brown shrimp. ....However. ...white shrimp are fine for this. .....I get "Chef's Net Easy Peel shrimp" for these....You want at least a 26/30 count ......any smaller and it's a pain..

Next...to peel or not to peel...that is the question. ..peeled shrimp will pick up more marinade flavor and quicker. ....but will also get drier on the grill and have to be cooked at a lower temperature.

Ok.....let's begin: put about 1/2 pound of shrimp in a quart Ziploc freezer bag. ....Sprinkle with a generous helping of lemon pepper seasoning salt......add a tablespoon or so of Canola oil. .. (or similar. ..or EVO)...about a teaspoon and a half or so. ...of Worcestershire sauce. .and about a teaspoon of ground cumin.. (or comino....same thing).....close the bag and turn the bag over and over to coat shrimp and blend the ingredients....put in a bowl... (in case the bag leaks) and put in the fridge....

Fire up the grill and get a hot fire going. ..throw 3 bell peppers on there..and char the outside of every bit of them....until they turn black and just start to blister...put them in a paper sack and roll the top shut..put that on a plate and set aside for 15 mins. Take one pepper out and re-roll the bag..run under cold water to peel and remove skin.....break open. ..discard top and seeds and tear into pieces that will lay flat and put in a bowl. Sprinkle with salt.... (full coverage).....some lemon or lime juice and a drizzle of oil of choice. ....repeate with the rest of the peppers....seasoning each layer as you go. .....put that in the fridge......go to sleep.....lol....overnight. ...24 hrs.....whatever. ...let them develop.....

Now you're ready to get down to business......Fire up that grill again. ...but now you want medium to low heat.....put the shrimp on the grill. ...and cook for a couple of minutes each side until pink......they don't even have to be done. ....they will cook again. ...right? ????

So while the shrimp are cooling off....take out the peppers and dice.....sneak a bite or two. ...... (you'll understand why)..... then coarse grate 8oz. of Queso Fresco.....or mozzarella cheese into a large bowl. ...fine dice a small onion (optional).... and add to the cheese....add 2/3rds of the peppers. ...peel... (if not) shrimp and cut into pieces. ....this is another optional thing.....you can have big chunks or a small dice....I recommend cutting each shrimp in 4 pieces for the first time you make this. ....and make sure you eat at least 1/2 of one shrimp....so you can get an idea of how good they are on their own! !!!!!

Add them to the bowl........mix well with tablespoon.......

Heat a skillet to medium and add just a little oil.....put a corn tortilla in and rub it to coat and flip over .......heat until it just starts to develop blisters. ..and put into an 8×12 glass dish.....add about a heaping tablespoon of the filling and roll up and push to one corner of the dish with the long side of the enchilada facing the short side of dish..... (in other words. ....the way you can put the most side to side in a single row).....don't center the enchilada. ... (if pushed to one side there will be just enough room for 2 more enchiladas going longwise.....
Fill the dish.......

Now for the topping. ....if you can find a recipe or know one for chicken enchiladas. ....that will work....even white gravy will work in a pinch.....

I will post how I make mine tomorrow. .......

 

[fourtogo]

I have done this one a bunch of times Very tasty . Saw this on the cooking with Clevage Show
Ingredients as follows

1 (5-pound) boneless beef chuck roast
Kosher salt and freshly ground black pepper
1/4 cup olive oil, divided
2 onions, chopped
6 cloves garlic, crushed
1 cup red wine, such as cabernet sauvignon or pinot noir
1 (15-ounce) can low-sodium beef broth, plus extra, as needed
1/2 ounce dried porcini mushrooms
1 large sprig fresh rosemary, leaves removed and chopped
6 sprigs fresh thyme, leaves removed and chopped

Directions

Preheat the oven to 350 degrees F.

Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside.

Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed.

Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste.

Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side.

Cook's Note: The cooked pan juices and vegetables can also be pureed in a blender.

Read more at: http://www.foodnetwork.com/recipes/...ith-porcini-mushrooms-recipe.html?oc=linkback