Recipe Thread

[irishpwr46]

I always see people talking about food they like to cook. I figured I would start a thread for everyone to share their favorite recipes. Feel free to post whatever it is you enjoy to cook/ eat. I'll start with one of my favorite family meals.

Individual Meatloaves.

What you need:
2 lbs. ground meat (I prefer to use turkey, it takes longer to cook but is a bit healthier. You can use ground beef just as easily though)
1 box Stove Top Pork Stuffing
2 eggs, slightly beaten
1 cup water
1/2 cup barbecue sauce divided.

Preheat the oven to 400*. Mix the meat, stuffing, eggs, water, and 1/4 cup of bbq sauce in a bowl. Get your hands in there and really mix it together well. Form the meat into 4 or 5 small loaves on an ungreased cookie sheet. (I usually line it with tin foil to make for easy cleanup) Pour the rest of the bbq sauce on top of the loaves. Put the meatloaves in the oven until they are cooked fully through. Use a meat thermometer to test when they are cooked. 180* for turkey, and about 160*-170* for beef. Remove from the oven and serve with your favorite sides.

Some things I like to do for added flavor and fun:

Stick a frozen pierogie in the middle of the loaves.
Use different types of barbecue sauces for different flavors. I like to use honey chipotle.
Throw a little hot sauce in the mix for some spice if thats your thing.

 

[Drex]

Cooking is my favorite way to relax and I have a bunch of good recipes. When I get home I'll post a few from my laptop. Looking forward to other's recipes.




A country worth living in is a country worth fighting for.

 

[irishpwr46]

copied from another thread

I'll just post it here if thats a'ight....I've tried several different carne asada recipes. I like this one the best (so far). The key is the dried new mexico chili pods. The more seeds that you include, the hotter it is. To turn down the heat, just remove some of the seeds. To turn up the heat, you can add other peppers. I like to add a bit of ghost chili sometimes. I love expirimenting with peppers in recipes. I prefer to cook the steak on the grill, then cut it into strips. Also the longer you marinate the meat, the better the flavor.

Carne Asada Tacos

Ingredients
3 pounds flank steak
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika

1 white onion, chopped
1/2 cup chopped fresh cilantro
1 lime, juiced

2 large tomatoes, chopped
2 jalapeno peppers, chopped
1 white onion, quartered
4 cloves garlic, peeled
4 dried New Mexico chile pods
1 pinch salt and pepper to taste

1 (32 ounce) package corn tortillas
2 cups grated cotija cheese (optional)
2 limes, cut into wedges
Directions

1. Lay the flank steak in a large glass baking dish. In a medium bowl,
whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two
limes, and olive oil. Season with salt, black pepper, white pepper, garlic
powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

2. In a small bowl, stir together 1 chopped white onion, cilantro, and the
juice of 1 lime. Set aside to use as a relish for the tacos.

3. Heat a skillet over medium-high heat. Toast chile pods in the skillet for
a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

4. Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods (the more seeds, the hotter) into a blender or food processor, along with salt and pepper. Puree until smooth.

5. Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

6. Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.

And here is a great Southwestern Roasted Corn Salad to go with it:

Southwestern Roasted Corn Salad

Ingredients
8 ears fresh corn in husks
1 red bell pepper, diced
1 green bell pepper, diced
1 red onion, chopped
1 cup chopped fresh cilantro
1/2 cup olive oil
4 cloves garlic, peeled and minced
3 limes, juiced
1 teaspoon white sugar
salt and pepper to taste
1 tablespoon hot sauce

Directions
1. Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.

2. Preheat grill for high heat. Remove silks from corn, but leave the husks.

3. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.

4. Cut the corn kernels from the cob, and place in a medium bowl. Mix in thered bell pepper, green bell pepper, and red onion.

5. In a blender or food processor, mix the cilantro, olive oil, garlic, lime
juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into
the corn salad.

 

[Shaffe]

Hopefully someone posts up a good chili recipe, I would love to try a new chili recipe

 

[_elsp_]

Hopefully someone posts up a good chili recipe, I would love to try a new chili recipe

Ch4r1ie 'said' he liked this one.....

Slow Cooker Turkey Chili

Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Servings: 8

INGREDIENTS:
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 cannellini 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:

1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.

2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, cannellini beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.

3. Cover, and cook 8 hours on Low or 4 hours on High.

 

[bradleyem]

Ever been to the Outback Steakhouse? Here is the recipe for their YUMMY Potato soup:

OUTBACK STEAKHOUSE POTATO SOUP
5 or 6 large potatoes
1 can evaporated milk (12 ounce can)
1 pound Velveeta Cheese, cubed
salt to taste
pepper to taste
garlic to taste
GARNISH:
Sour cream
Bacon bits
Shredded cheese
Green onion tops
Wash, peel, cut potatoes in small pieces.
In medium sized pot, barely cover with water,
boil until cooked but still firm.
Add milk and cheese.
Cook on low stirring constantly until cheese melts. Do not boil.
Ladle into serving bowls and add toppings
of sour cream, bacon bits, shredded cheese and green onion tops.

 

[bradleyem]

Outback Steakhouse Honey Wheat Bushman Bread

Ingredients

1 ½ cups warm water
2 tablespoons softened butter
½ cup honey
2 cups bread flour
2 cups wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee granules
1 teaspoon salt
2 ¼ teaspoons yeast
1 teaspoon caramel coloring
3 tablespoons cornmeal , for dusting

Directions:

Place all of the ingredients in the bread machine in the order listed,
and process on dough setting. The dough will be a little on the wet side
and sticky but if it seems too wet, add more flour. When dough is done,
let it rise for 1 hour.

Remove from pan, punch down, and divide into 8 portions. Form portions
into tubular shaped loaves about 6-8 inches long, and 2 inches wide.

Sprinkle the entire surface of the loaves with cornmeal, and place them
on 2 cookie sheets. Cover and let rise for 1 hour

Bake at 350 degreees for 20-25 minutes. Serve warm with whipped butter.

 

[bradleyem]

And back to the mexican/spicy theme

Carne Adovada Ribs


Red Chile Sauce

3/4# dried chile peppers; ancho, New Mexico, guajillo…..you pick your heat level.
1 large onion, chopped
8 cloves fresh garlic, smashed with skins removed
2 t. dried oregano
2 t. ground cumin
2 t. kosher salt

De-stem and de-seed chile peppers; place in large stock pot and cover with hot water.

Soak for 30 minutes. Add remaining ingredients to pot, bring to a boil then simmer over low heat for half an hour. Drain off solids, reserve liquid. Allow to cool slightly, then process solids in batches in a food processor using reserve liquid for proper consistency. Strain through a wire sieve, pressing on the solids to extract the liquids.
This should make about a quart.

Carne Adovada

3-4 pounds pork shoulder or butt, cut into 1/2? cubes and trimmed of most fat.
4 c. Red Chile Sauce (just use the amount a batch would make)
2 New Mexico dried chile peppers, destemmed, deseeded and crumbled
4 t. red pepper flakes
2 sticks cinnamon

Combine all ingredients in glass bowl and stir to mix. Cover and chill for 24-48 hours, stirring occasionally. Remove cinnamon before cooking. Cooking method: This can be done in a crockpot on medium for about 4 hours or low for longer; it also can be brought to a boil on the stove then transferred to a 350 degree oven and baked, covered, for 2 hours.

 

[Ch4r1ie]

High Protein Gluten Free Banana Bread & Oatmeal Choc Chip Protein Cookies

High Protein Gluten Free Banana Bread!

3/4 cup caster sugar
2 eggs (lightly beaten)
3 mashed ripe banana (just over 1 cup)
2 tablespoons LSA mix
1 cup gluten-free self raising flour
1 tsp vanilla essence
1/2 tsp bicarbonate soda
2 scoops protein powder (I used banana flavoured whey protein isolate)

Mix and bake for about 1 hour at 350°F.... keep an eye on it in the oven, the last one I made only took 45 minutes, but the first two took an hour.

Oatmeal Choc Chip Protein Cookies!

Cup Oats (gluten free oats will make the cookies totally gluten free)
1/2 Cup Choc Honeycomb Flavoured Whey Protein Isolate (or any other chocolate flavoured WPI)
1/4 Cup Smooth No Added Salt/Sugar Peanut Butter (I used sugar free/no salt added Sanitarium Peanut Butter)
1 Egg
2 Tbsp Honey
1/3 Cup Chocolate Chips

1. Preheat the oven to 350°F
2. Add all the ingredients to a bowl and combine (I added a small amount of water as the mixture was a little dry)
3. Spoon out balls onto baking paper and bake for 5-8 minutes.

I usually manage to make 12 cookies from this mixture, but it obviously depends on the size of the cookies.

Nom nom nom...

 

[Drex]

My award winning (chili cookoffs) chili recipe.

INGREDIENTS

• 2 pounds ground beef chuck (ground bison, lean ground beef or ground pork to substitute if desired)
• 2 pounds bulk hot Italian sausage
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 2 (15 ounce) cans chili beans in medium sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 2 medium onions, chopped
• 2 yellow bell peppers, seeded and chopped
• 5 cloves fresh garlic, chopped fine
• 1/3 lb red chili peppers, chopped fine (dependant on personal taste)
• 1 (4.5 ounce) package “Oscar Meyer real bacon bits”
• 4 cubes beef bouillon
• 16 ounces Pilsner beer
• 1/3 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 tablespoon kosher salt (dependant on personal taste)
• 1 teaspoon ground black pepper
• 1 tablespoon cayenne pepper (dependant on personal taste)
• 1 tablespoon paprika
• ¼ cup brown sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain grease well.
2. Return meat to pot, add remaining ingredients, stir to blend, then cover and simmer over low heat for at least 2 hours. Stir occasionally. The longer it simmers, the better.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.
4. Remove from heat and serve, or refrigerate, and serve the next day.
5. To serve, ladle into bowls, and top with corn chips and shredded cheese.

 

[bradleyem]

That ^^^ looks GOOD

Sent from my DROID RAZR using Tapatalk

 

[Shaffe]

Damn those chilis sound amazing

 

[Drex]

This is a good lasagna. The sauce is frickin amazing...

I can't take credit for the recipe - I found it a long time ago on a cooking website and have tweeked it to my taste over time.

Ingredients

1 pound sweet Italian sausage
1 pound lean ground beef
1/2 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Meanwhile, soak noodles in a large bowl of hot tap water. Drain and rinse with cold water.
3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
4. Preheat oven to 375 degrees F (190 degrees C).
5. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
6. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

 

[Drex]

And back to the mexican/spicy theme

Carne Adovada Ribs


Red Chile Sauce

3/4# dried chile peppers; ancho, New Mexico, guajillo…..you pick your heat level.
1 large onion, chopped
8 cloves fresh garlic, smashed with skins removed
2 t. dried oregano
2 t. ground cumin
2 t. kosher salt

De-stem and de-seed chile peppers; place in large stock pot and cover with hot water.

Soak for 30 minutes. Add remaining ingredients to pot, bring to a boil then simmer over low heat for half an hour. Drain off solids, reserve liquid. Allow to cool slightly, then process solids in batches in a food processor using reserve liquid for proper consistency. Strain through a wire sieve, pressing on the solids to extract the liquids.
This should make about a quart.

Carne Adovada

3-4 pounds pork shoulder or butt, cut into 1/2? cubes and trimmed of most fat.
4 c. Red Chile Sauce (just use the amount a batch would make)
2 New Mexico dried chile peppers, destemmed, deseeded and crumbled
4 t. red pepper flakes
2 sticks cinnamon

Combine all ingredients in glass bowl and stir to mix. Cover and chill for 24-48 hours, stirring occasionally. Remove cinnamon before cooking. Cooking method: This can be done in a crockpot on medium for about 4 hours or low for longer; it also can be brought to a boil on the stove then transferred to a 350 degree oven and baked, covered, for 2 hours.

Thank you! I saved this one.

 

[Drex]

OK one more. I get asked to make this all the time. Again, I can't take credit - found it on a popular cooking site.

You gotta go cook about 1 to 2 lbs of Bacon if you don't have the drippings. I keep a tupperware container in the fridge with them. Mind you, I am from Alabama and this is how we roll.

Also, You don't have to use seafood. Its expensive and time consuming shelling the shrimp. Real crab meat is pricy. Just use a couple of hamhocks, andouille, and chicken. Adjust your quantities accordingly.

If you go with hamhocks and chicken, roast or smoke them the day before, or even easier, buy the rotissierie chickens at the grocery store. Just be careful to get all the bones out when you take the meat and shred it.

I also like to use fresh cabbage - about 3 cups.

A good roux is the basis of good Gumbo. Make sure you have at least 3-4 cold beers within arm's reach before you start. Once the heat is up, you MUST keep stirring or it WILL burn. The end result should be caramel colored or darker. My wife likes it to be mahogany colored but I don't see the sense. Now on to the recipe...


Gumbo

1 cup all-purpose flour
1 cup bacon drippings
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts beef stock
1 tablespoon white sugar
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
1/2 teaspoon Cajun seasoning blend (such as Tony Chachere's®), or to taste

4 bay leaves
1/2 teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
2 teaspoons gumbo file powder

2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
2 teaspoons gumbo file powder

1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 30 minutes to 1 hour; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

2. Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.

4. Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

 

[Jefro]

Here is my salsa recipe that all of my friends crave. Cheap and easy to make.

Salsa del Jefe

6 lbs tomatoes
1 onion
4 jalapenos (or hotter peppers depending on taste)
4 cloves of garlic-pressed
1 tomatillo
Kosher or sea salt to taste
1 Tbsp black pepper
Makes 4 quarts

1) Core and quarter tomatoes and tomatillo
2) Half and take out the seeds and pith from the peppers
3) Cut onion in half to start with and quarter the half
4) Place equal amounts of ingredients in food processor and pulse
5) Continue until all ingredients are gone
6) Place in large bowl and add pepper, stir
7) Add 1 Tbsp of salt to start, use a chip that is going to be served to taste test as different chips vary in salt content
8) Add salt to desired taste
9) Ready to eat or chill depending on preference

 

[Beerhunter]

Awesome sounding stuff. Great idea for a thread. I'm particularly interested in the Gluten Free recipes.

Thanks!

 

[Shaffe]

My award winning (chili cookoffs) chili recipe.

INGREDIENTS

• 2 pounds ground beef chuck (ground bison, lean ground beef or ground pork to substitute if desired)
• 2 pounds bulk hot Italian sausage
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 2 (15 ounce) cans chili beans in medium sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 2 medium onions, chopped
• 2 yellow bell peppers, seeded and chopped
• 5 cloves fresh garlic, chopped fine
• 1/3 lb red chili peppers, chopped fine (dependant on personal taste)
• 1 (4.5 ounce) package “Oscar Meyer real bacon bits”
• 4 cubes beef bouillon
• 16 ounces Pilsner beer
• 1/3 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 tablespoon kosher salt (dependant on personal taste)
• 1 teaspoon ground black pepper
• 1 tablespoon cayenne pepper (dependant on personal taste)
• 1 tablespoon paprika
• ¼ cup brown sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

DIRECTIONS

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain grease well.
2. Return meat to pot, add remaining ingredients, stir to blend, then cover and simmer over low heat for at least 2 hours. Stir occasionally. The longer it simmers, the better.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.
4. Remove from heat and serve, or refrigerate, and serve the next day.
5. To serve, ladle into bowls, and top with corn chips and shredded cheese.

Made this chili today and it was fan fucking tastic it was so good! Thanks for sharing

 

[Drex]

Made this chili today and it was fan fucking tastic it was so good! Thanks for sharing

Glad you liked it man. This recipe has always been a hit when I make it. Play with it by adjusting the big ingredients and report back


A country worth living in is a country worth fighting for.

 

[Shaffe]

Yeah we adjusted some of the minor ingredients on personal tast and being to lazy to look for it lol. But adding the Italian sausage was amazing, I think that was the biggest part of what made it so enjoyable