I figured there are at least a handful of people that know how/like to cook. Post up your favorite recipes; ribs, snacks, worlds best duck flambe, whatever. Don't be afraid to be detailed so everyone can make it even if they can't tell the difference between a teaspoon and tablespoon.:yumyum: I'll start it off with some tasty taco roll-ups, I'll dig up the gizmo recipe too. 1(8oz) cream cheese, softened 1 package hidden valley ranch dressing mix 1 c. picante sauce 4-5 green onions chopped finely 12-oz finely shredded chedder or mexican blend cheddar 8-10 8" flour tortillas Mix ingerdients in a bowl. I personally suggest adding a lot of jalapeno tabasco for hotness. Spread mix on a tortilla and roll up. Cut into 1-2in pieces.
Here's one of my favorite desserts: 1-2 cans of cherry pie filling 1-2 boxes of white cake mix 1-2 sticks of butter 1 cake pan 1 can of non stick cooking spray/Crisco can also be used (ingredient amounts will vary depending on size of cakepan. I usually go with two of everything Preheat oven to 425. Grease pan, pour in pie filling. Cover pie filling with cake mix powder, then melt butter and pour on top. Try to get a uniform coating of butter on the cake mix. Bake for around 20min or until golden brown. Remove pan, let cool and serve. Makes a great dessert for when you're in a hurry.
Fair food ftw. GIZMO 1lb beef 1lb hot Italian sausage (avoid the obvious joke here) can of pizza sauce hoagie buns mozzarella cheese Optional: Onions peppers whatever the hell you want Hot sauce If you couldn't tell by now this makes a crap load of food. Mix the sausage and beef together while cooking. Mix in around a 2/3~1 cup of sauce. Use discretion here, Don't make it like a sloppy joe, You're only adding it for taste. I also added about a teaspoon of tobasco. stir it all up. Put the meat on the bun and cover with cheese. Broil for a couple min to melt the cheese and crispify the bun. enjoy with a good beer!
Great idea for a thread! I always end up eating the same old stuff because I never really know what to do...
I'm not even sure what this means, but it sounds amazing. Is it for dipping chicken into, or is it chicken flavored chip dip?
My buddy's fiance makes the best Bloody's after I crash at there place, I can ask for it Dreamass. The best part is the homemade pickles and juice though :yumyum:
Ribs Ribs done right. Use fresh pork spare ribs. (time for St. Louis or baby backs will be less. Spares are the best cut, however. The best flavor and the meatiest.) -Remove membrane. -Rub lightly with olive oil and apply a rub. -Wrap in plastic wrap and let marinate overnight. -When you're ready to cook, start a chimney or two of charcoal and let the grill/smoker get up to temperature. -Make sure you can monitor the temp inside the grill. keep it around 225. -Put the ribs on and throw some hickory/applewood/maple on the coals. -Cook for about 3 hours for St. Louis, 4.5 for spares. Keep temp steady, don't oversmoke. Only smoke for the first hour at most. -Prepare large foil packet (texas crutch) and place ribs inside with some liquid. (beer, fruit juice, water) cook for 30-45 min in packet. -Remove ribs from packet and save the juices in a stovepan. Place ribs back on grates. They will be back on for about 30 min. -In stovepan, add some maple syrup, a little bbq sauce, and a little bit of your rub and heat it up. -Baste this mixture on the ribs during the final 30 min after taking them out of the texas crutch and let it caramelize. -Remove the ribs and let them rest under foil for 20 min. -Eat and have a porkgasm. Note on doneness. The ribs are done when they crack when you lift them with tongs. They should not fall off the bone. Also, your cooker should be set up for indirect cooking. An offset smoker works great for this. Put a water pan in as wek to keep the cooking chamber humid.
Here is a REALLY easy one. RanchBurgers. Beef Powdered Ranch salad dressing Mix 1 packet of dry ranch salad dressing / 1 lb of beef. Do not mix the ranch dressing per the packaging, just mix it right in with the beef. Grille, and enjoy.
This is what we put in our bloody's Vodka Tomato Juice Soy sauce Worcestershire sauce A-1 sauce Red tobasco Green tobasco Lemon Juice Garlic powder Fresh ground black pepper pickle/olives/lemon slices/lime slices are optional salted rim is optional
One of my favorites. I got the idea from Dangerfield’s in Shakopee. Cajun Chicken Fettuccini Alfredo. This is open to personal taste, as I have modified it over time in that fashion. Brown some chicken and any other veggies you think fit well. I like to add sliced baby portabella mushrooms. Set aside. Make an alfredo sauce. There is more than one way to do it. The most common is a heavy cream based. For this recipe I like a cream cheese base. Either way, use REAL parmesan. Not some pre grated crap like Kraft or Flavorite. Also, do not boil the sauce. It will curdle and taste funny. Once everything in the sauce is melted, add the key ingredient, which is salt-free cajun seasoning. I find it at Cub on the bulk spice rack. It has to be salt-free. Add to taste. Typically the sauce will turn orange-ish in color. Once enough cajun is added, add in the chicken and whatever else you cooked before. Right before serving, stir in some diced roma tomatoes. If you add them too early, they will disintegrate. Serve over fettuccini noodles and garnish with freshly grated parmesan. I prefer the fettuccini rigatte noodles from Barilla, as the extra grooves in the noodles hold more sauce.
Yes, i've done that a few times, comes out tasty Oh yea, add bacon on top with some cheese and you're set
This sounds yummy. I'm on the hunt for a few good bloody mary mix's for the wedding in a few months. I have been using Clamato juice with steak spices, worcestershire sauce, tobasco and a cut in half lime for my mix. I let it sit for a day then drink, so delish!
German Potato Salad 4-6 potatos, pealed and boiled until tender 4-6 slices BACON!!! remove from pan when cooked, keep the drippings in the pan add to drippings 1/3 cup water, 2/3 cup white wine vinegar, 2 Tablespoon flour, 2 Tablespoon sugar. Stir and boil in pan until thickend. Add 1 medium chopped onion and chopped bacon cook until onion is tender, add to potatoes Adjust vinegar and sugar to taste.
Cheddar Bacon Burger - The Dr. Bacon way. Chop up Raw bacon (maybe 2 raw slices per 1lb) and add shredded cheese to the raw hamburger meat. Form into paddies and grill. The bacon grease soaks into the burger for a FTW moment. Wash down with a refreshing cold beer (Microbrew/Craftbrew > that bud light you drink). Another Burger: Horseradish sauce + chopped green onion into raw hamburger meat. Form into paddies and grill. Typically no need to add any extras to this burger. Once again, wash down with cold beer.
Thai Spicy fried dungeons crab or any kind of crab Ingredients: 1 or 2 Dungeeons Crab (2lbs) 4 cloves garlic, minced 1 fresh red chilli, minced 1 thumb-size piece ginger, sliced into matchstick-like pieces 2 tsp. to 2 Tbsp. Thai chilli sauce, depending on how spicy you want it 1/4 cup ketchup or tomato sauce 1 Tbsp. soy sauce (or tamari) 3 Tbsp. fish sauce 1 1/2 cups chicken broth 1 Tbsp. arrowroot powder or cornstarch powder, dissolved in 4 Tbsp. water 1 egg 3 spring/green onions, sliced (for garnish) 2 shallots, minced, OR 1/2 cooking onion, chopped 3-4 Tbsp. white cooking wine Frist either steam or boil your crab. After that what I usually do is break all the legs off and and the joint where legs are in the middle. I cut that part in to 2 peices. The guts I usually make this mash that is a acquired taste if you know what I mean. Get a large size wok and start the sauce. Heat oil-throw in the garlic, ginger, Ketchup,chilli sauce, fish sauce, soy sauce, the corn starch mixture, the diced red chilli, chicken broth, white cooking wine. For a kick add as much sriracha as you want.. I also have some Hmong Thai spicy peppers that I use also to make it extra spicy. The sauce should be getting thick now the more you stir it around. Then throw your crab in and coat it evenly. on med to high heat. Then put them all back in a big bowl and throw your chopped green onions ( I also use Cliantro) on top for garnish. My wife loves this stuff and I made it for her a couple nights back.
Not a bloody mix, but if you need a caterer for the wedding.... i work for the only organic catering company in minnesota.... Chowgirls Killer Catering!!!! We have many many good recipes, sure to fill your belly.
Ziploc omelet Here's a little something I've done several times when camping so I don't have sooo much to clean up. ZIPLOC OMELET Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Add prepared ingredients of choice to the bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bags and the omelet will roll out easily.
Does anyone remember the bagelpounder w/cheese recipe? It also works well with english muffins:yumyum:
Came up with a new one tonight, a derivative of the Gizmo. The intention was to be super hot, unfortunately it was only spicy, so adjust accordingly. 12oz ground hot italian sausage 6oz can of tomato paste jalapenos tobasco pepperjack cheese hoagie buns Dice up the jalapenos. Brown the Italian sausage and add in the jalapenos. Add tobasco(I used both regular and jalapeno flavor). Slice up about 6 chunks of cheese. Mix in about 4oz of the tomato paste. Open the hoagie bun and dump the sausage onto the whole face in a thinish layer the cheese on top. Put in the oven on broil for a min or two to melt the cheese and make the bun crispy.
