Have a favorite recipe you want to share? Here is the place to do it.
Just list it in this thread. Recipes only. Discussions about recipes go in the forum.
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Have a favorite recipe you want to share? Here is the place to do it.
Just list it in this thread. Recipes only. Discussions about recipes go in the forum.
Black & White Chili
In a Large Stock Pot: Medium Heat
96 oz Chicken Stock
30 oz Canned Diced Tomatoes w/ Green Chili peppers
4 Fresh Tomatoes (small Roma)
In a Large Skillet/Wok: High Heat
Combine and Sauté’ with Olive Oil season with Garlic and Chili Powder
1 Med White Onion (chopped)
1 Med Yellow Onion (chopped
1 Bunch Green Onion (chopped)
2 Lg Fresh Chili peppers (chopped)
Add as many chopped fresh peppers as are available, 2-3 each, to taste
Suggestions are, Serrano, Pablano, Anaheim, Banana, (Jalapeno or Habanera)
Once this is cooked in the skillet (Onions to just clear) add this to the stock pot and stir in …
In a Large Skillet/Wok: Medium/High Heat
2 lbs Ground Turkey seasoned with Garlic, Pepper, and Chili powder
Brown and add to stock pot
2-3 Chicken breasts (skinless/boneless) cut into 1 inch squares and prepared as above added to stock pot
Beans:
Either canned or an equivalent amount of prepared Dry beans
30 oz Black beans
30 oz Great White Northern beans
These should be added late, just as the pot comes to a low boil, if added too early, they can turn to mush, it won’t ruin the taste just the presentation…
Add Chili powder to taste, but remember the flavor will intensify as it cooks so it should be less spicy to start… For a deep subtle heat sprinkle in some White pepper, for a more intense immediate heat sprinkle in Crushed Red pepper..
Cover and allow to reach low boil stirring often..
To Thicken the Chili:
In a sealed jar (Mayo sized) mix ⅓ -½ cup Corn Starch or Masa with enough cold water to dissolve it shake well, and slowly add this to the pot while stirring,, This will thicken up of the next few minutes DO NOT add more for at least ½ hour, you don’t want to over thicken..
Let simmer for about 1 more hour before serving…
My Beef/jerky dry rub.
1 TBS onion powder
1 TBS Garlic powder
1 TBS Paprika
4 TBS black pepper
4 TBS White Pepper,is a 70 yr old family Recipe,simple,but killer.
Pickle & Peanut butter Sandwich
2-slices of white bread, fresh
1-tablespoon of Jif Creamy Peanut Butter
1-medium or large, whole Vlasic Dill pickle (can be a Kosher Dill pickle)
Take the two slices of bread, lay them on a plate. Take a butter knife out of the drawer & scoop out "1" tablespoon of Jif Creamy peanut butter. Use the butter knife to spead the peanut butter on "1" of the slices of bread.
Next use a sharp kitchen knife to evenly slice the Dill pickle length wise. Place the slices of Dill pickle onto the freshly spread peanut butter. Then cover the top of the spread Dill slices with the other slice of fresh bread.
You now have a pickle/peanut butter sandwich,,, eat slowly & enjoy. :)
Never, ever, in my youth of living in a grocery store with a barrel of fresh kosher dills the first of every month available did I, or anyone else in the family think of a PB & Pickle sandwich. Too much dill in my youth, can't stand the taste anymore, someone please test and report in the forum on this.:confused:
I'm temporarily deleting my bread recipe (un braided Challah) . It has some problems that need solving for it to be a viable recipe. A week or two of experimenting with quantities and procedures and it will be back up with a new name.
Rigatoni Calabrese
1lb rigatoni
2 tbl olive oil
8 oz finely minced pancetta
1 cup minced onion
1 tbl chopped garlic
1 tsp red pepper flakes
4 16oz cans plum tomatoes, drained coarsely chopped
1 cup of the reserved tomato juice
2 tsp oregano
½ cup romano cheese
4 tbl chopped parsley
Salt & pepper
Heat the oil and add pancetta. Cook until the pancetta is crisp. Add the onion and cook until it is reduced and has given up most of its water. Add the garlic and red pepper flakes and cook until the garlic is golden, very aromatic, but not burnt. Halt the cooking by adding the tomatoes, tomato juice, and the oregano. Simmer for 10 minutes or more. Add the pasta and cook it in the sauce till it absorbs some of the sauce. Off the heat, stir in the parsley and cheese.
Phrank, my friend, take note of statement in post #1 of this thread. We're trying to keep this a recipe listing thread only.
I make at least 4/5 lbs of beef jerky a week for family and friends,my smoker runs 24/7.
New recipe I just tried,Korean sweet hot beef,(is very good)
Lean beef (I use london Broil cut about 5/16 thick)
Mix one can of coke (not Diet) with 1/4 cup brown sugar,1/4 cup soy sauce,several tbs of hotsauce,1/2 tea,fresh ground black pepper, 1/2 tea garlific powder about 3 lbs of beef.,marinate for about 10 hrs,dry well with paper towels.
Smoke on low heat about 18 hrs.
This is my favourit recipe box: 100 Best Balti Curries. It is out of print but still available 2nd at Amazon. Authors interviewed the best Balti chefs in Birmingham, UK and looked while they cooked. I have made quite few Baltis using this book and always got restaurant quality dishes.
For those of us in the US: http://www.amazon.com/gp/offer-listi...&condition=all
And in Europe: http://www.amazon.co.uk/gp/offer-lis...&condition=all
garlic ranch hot wings
I fry my wings in a counter top fryer.
next mix 1 TBS butter or margarine ( I use smart balance butter spread)
1 tsp finely dice or crushed garlic
1 tsp ranch dressing powder
and a couple dashes of hot sauce, I use franks redhot (I put that s*&^ on everything)
place in a coffee mug and heat in microwave till butter is melted and pour over freshly fried wings.
Hen or chicken frikassé.
Boil a hen or chicken in a casserole, 2 hours for the hen, about one hour for the chicken.
Spice it with some white pepper and salt.
Remove the bird to cool, then add 6 carrots, two onions, a celery and other suitable vegetables to the stock.
Boil that for about 15 minutes, then remove the vegetables and put the stock in a bowl.
In the casserole, add about 5 tablespoons of butter and let it melt.
Then add about the same amount, or a little bit more of white flour.
Stir until even and let it cook for a little bit.
Then add the stock a little at the time until desired thickness of sauce.
Remove all meats from the bones, then cut it to suitable size and add it to the sauce along with the veggies.
Add salt and pepper to taste.
Heat up and it is done.
Serves well with boiled potatoes.
A little green on top looks nice, parsley or other herbs.
This is my ragu recipe which I made a few weeks ago. I am not good at writing recipes as I am not really good at following recipes but I will try to write it down coherently.
Peeled roma or plum tomatoes. You can use fresh if you want just score the tomatoes with a knife and boil for about 2 minutes then soak in ice water till cool enough to handle and peel. I avoid this and just get a big can, about 100 oz. or so, or peeled san marzano tomatoes. it is much much easier this way. I then put the tomatoes in a blender and blend to a nice puree.
After the tomatoes are done set them aside. You will need the following ingredients
Olive oil. 3-4 tbs. worth
Rosemary and sage chopped.
One large onion yellow or red finely minced to the consistency of gritty sand
2-3 large carrots same consistency as the onion.
2 stalks of celery same consistency as above.
3 large cloves of garlic gently crushed but still in one piece
Some dry red or white wine. I use red in the winter and white in the summer of course you can do whatever you want. I usually add about half a bottle or sometimes a whole bottle.
Now to the meat. I use lamb, pork and italian sausage. I will do 3-4 bone in pork chops, 2-3 bone in lamb chops and 4-6 links of sausage. Remove the casing of the sausage and brown the sausage chopping up into as little bits as you can in the pan. After the sausage is done remove from pan leaving juices in pan. Sear the pork chops in the pan about 3 minutes each side. remove when done and let sit in a deep dish where juices can settle. Same with the lamb. After all the meat is seared let sit in dish for juices to settle.
Grab a large (8-12 quart) pot. Put on medium low heat add oil and chili flakes, black pepper and salt and collected meat juices. Amounts are up to you on this. Once the oil is heated mix all herbs and vegetables together until onions are translucent.
Add the meat to the pot and add wine and turn heat up to medium high for 2 minutes. Add tomatoes and bring to a boil then reduce heat to low to keep at a simmer and cover partially. Let sit for 3-4 hours. Stir occasionally I might have stirred about once an hour. Add more salt or other seasonings as desired throughout the hours. Just remember the taste will evolve over time
Once time has passed pull meat out of sauce and shred. I like the meat to still resemble chunks not be finely shredded but that is just a personal choice. It should pretty much fall right apart. Return shredded meat to pot and stir in to evenly distribute.
Boil pasta of choice. When pasta is almost done set some sauce aside in a pan and finish pasta in the sauce. Serve in bowl and add as much sauce as you want. I like lots of sauce.
Oh yeah I forgot about the fennel seeds. I like to add fennel seeds when I add the tomatoes to the pot. I add about a tbs or maybe a little less.
Here is the source recipe for egg bread that I deleted. I won't call it Challah since I don't braid it. I just bake it in bread tins because a traditional loaf shape is easier to deal with and no waste.
EGG BREAD
2 tbs Yeast
1/4 cup Sugar
4 tsp Salt
3 Eggs, beaten & 1 beaten egg (optional: see note)
2 cups Warm Water
1/4 cup Oil
7-1/2 cups sifted Flour
sesame or poppy seeds (optional)
Mix yeast, water, sugar, oil and salt in bowl. Add 3 beaten eggs, 3 cups of flour. Mix well. Gradually add 4-1/2 cups flour to dough. If by hand, turn out on floured board and knead for several minutes (helpful hint: dough is somewhat sticky, thin coat of oil on hands helps). Let rise 1-1/2 hours. Cut in half and roll into 2 oblong loaves. Spread optional beaten egg over top (I sometimes substitute oil for this) and sprinkle with seeds of choice, if using. Let rise. Bake 45 minutes at 375F.
If you want to make a braided loaf, take each half, cut into 3 strips and braid. Bake on a cookie sheet.
Some will ask all purpose or bread flour? The only difference between the two is bread flour has more protein.
I will be experimenting with it to see if I can successfully introduce whole wheat flour into it with out losing character.
Enjoy!
Banana Bread
1/2 cup melted butter
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup chopped walnuts (optional)
2 medium ripe bananas, sliced
1 small can pineapple tidbits, drained (optional)
pre heat oven to 350 f, 175 c and grease a 9 x 5 loaf pan
in large bowl mix butter and sugar, add eggs and vanilla and mix well. combine flour baking soda and salt and stir into butter mixture until smooth. Fold in sour cream, bananas and optional ingredients. Spread into prepared loaf pan.
Bake for 60 minutes or until a toothpick inserted in center of the loaf comes out clean. Cool loaf 10 minutes before removing from pan and place on wire rack to cool completely.
Bananas Foster Pancakes
2 eggs
1 cup milk
3/4 cup packed dark brown sugar
1/3 tb vanilla extract
1/3 tb rum flavor
1 1/2 cup flour
1 tb baking powder
1 tsp oil
1-2 ripe bananas mashed
mix all together and gook on griddle.
We eat them with just maple syrup but you could slice bananas on top and make a simple brown sugar syrup as well.
Irish Soda Bread
This is my grandma's recipe, but it is likely very similar to many out there.
* 4 cups flour. I like to use bread flour, or a 50-50 mix of unbleached flour and whole wheat, but it makes it REALLY dense
* 1.5 teaspoons salt
* 1.5 teaspoons baking soda
* 2 cups buttermilk
Mix all dry ingredient (Grandma used to sieve them a few times) in a large bowl, then make a well in the middle and pour all of the buttermilk in it, carefully.
With hands, gently mix until dough forms but don’t overwork it. Put dough on a floured surface and form into a round loaf. Kneed no more than three or four times. Really.
Place on oiled baking sheet. Pat down till about 2” high. Cut a cross (deep or shallow, it's up to you) on top.
Bake 400 F for 35 – 40 min depending on your oven.
Once you take it out of the oven, check it by knocking on the bottom. If it sounds hollow, it’s cooked.
A super easy recipe, and my first bread recipe.
Another good Challah or egg bread recipe:
570 Gr of bread flour
70 Gr white sugar
2 large eggs
40 Gr olive oil
240 gr water-depending on local conditions you may need a tad more or less.
10 gr vanilla
.75 t yeast
6 gr salt.
first mix 70 gr flour and 40 gr oil and set aside
mix the remaining flour, yeast,eggs water and vanilla in your mixer and knead at least 10 minutes
then add the salt and knead 5 minutes
then add the flour/oil mixture and need at least five minutes more (10 is better)
put up to rise for 1.5 hours or until double in bulk
then cut into two pieces. You can braid if you like or just make two loaves and let rise until double in bulk-around 1 hour
bake in 350 f oven for 20-30 minutes. Don't over bake. bread should be soft.
recipe comes from famous bakery in the Atlanta area.
Blue Corn Bread
I adapted this recipe from a cookbook. The original recipe called for regular cornmeal, but I prefer blue meal.
Bacon grease, enough to coat inside of cast iron pan
1/2 cup sugar
1/3 cup butter, softened
2 eggs
1 cup buttermilk
1tsp baking soda
3/4 cup blue cornmeal ( I use Bob's Red Mill brand)
2 tsp baking powder
1tsp salt
1 cup all-purpose flour
Preheat oven to 350 degrees F. Melt bacon grease in cast iron skillet, coating bottom and sides.I use a #8 skillet.
Cream sugar and butter in bowl until smooth. Add eggs singly, beating well after every addition. Dissolve baking soda in the buttermilk then add to creamed mixture.
In another bowl combine cornmeal, salt, baking powder. Add this to the creamed mixture and stir until well blended. Add flour and stir.
Pour mixture into hot, greased pan. Bake for 20 min.
@Lolita1x2: I love soda bread, got a taste for it in Ireland.
I just made this when the nice large and firm peppers showed up in my grocery store. I like it on my eggs in the morning and of course with chips. It's better the next day after the flavors blend.
Pico de Gallo
1 Large can Petite chopped tomatoes drained
1 Small can Petite chopped tomatoes drained
4 Large Jalapeño peppers Chopped
2 Serrano peppers chopped
1/2 Green Bell pepper Chopped
1/2 Cup Cilantro Chopped
1 Tbs Garlic chopped
1 Tbs Basil chopped
1 Tbs salt
I'll put some quantities for the ingredients, but they are very flexible - I like the vegetables a lot so I put quite a bit, but in principle could be much different proportion and will be still really good, just slightly different taste
Ingredients
2lb beef or pork
4-8 onions (I use more)
1-3 carrots (I use more)
1-2 cups wine (generally dry white, or red works too)
1-2 bay leaves
1/2-2Tbs paprika (smoked aka pimenton works well too)
5-20 whole black peppercorns
a bit of oil if needed, say 1-3Tbs
salt to taste
fresh parsley if desired
Cut the meat in about 1" pieces if not precut 'stew meat', brown it in the oil, add the diced onions and carrots (I use whatever size but about 1/2" for onions and 1/8"-1/4" slice on the carrots), throw in the bay leaves, paprika and peppercorns and a little bit of water cover and let it simmer on low heat until the meat is ready (depending on the meat could be anything from half an hour to an hour even hour and a half), the vegetables are definitely ready by then. Pour the wine for the last 10-20min of cooking (or just pour it when it ready and cook it a bit longer). Sometimes I'd add tomato at the end (not much because there's acidity from the wine already, say half or up to one small diced or a Tbs canned or a tsp tomato paste).
It is best to leave overnight, serve over rice or mashed potatoes and garnish with parsley.
For extra points make it with venison - doesn't get better than that :)
Stew recipe.
What do you have available?
Toss it into a pot with some water.
Boil it until it is edible.
Eat it.
Scots Mince: If you like meat but also need that healthy fiber thing plus flavor,this should help. My Grandmother passed on the dish of "Scots Mince" to me and I then personalized it. It is a recipe of which can be easily tweaked with different ingredients or spices to change up and create other dishes and it's fairly economical . It is......
1 lb. Ground beef Minced
one whole Yellow Onion Minced
Fat of choice for browning
Approx 1 C. Steel cut Oats
Approx. 1C. Beef stock
Approx 1 C. Water
Salt,Pepper
Approx. 1 Tbl. sp. Rubbed Sage
P.S. I never measure so I am definitely approximating here.....Brown Meat and onions in fat adding Sage and Pepper during and keep mincing it during browning using your spatulas edge. Then add the uncooked oats and stir for a minute or two. Next add the stock and water,bring to a boil; and slap it on low and simmer covered till oats are cooked. When done it should be around the consistency of between a stew and gravy with fairly fine minced meat and onions. Salt to taste .
Traditionally we poured it over mashed potatoes and had a side of beans with it. I have found through experiment with this recipe the following for more recipe ideas......Used ground Breakfast sausage and then topped with either an egg or a pancake or two with a bit of syrup poured over it. I've made it curried by frying first the spices using a good quality Curry blend and then the onions and meat in browned clarified Butter and adding some red lentils. Any stock can be used and you can add or decrease the amounts of oats to meat depending what you like in taste and consistency . Any ground meat can be used an I have used ground lamb and ground turkey with awesome results. Veggies can surely be added. This is great peasant grub. It really is a meat lovers way of getting more fiber so yeah you can have your cake and eat it too sorta ha ! Enjoy. I also apologize for my weakness on format . I admit humbly that I don't know how to make the recipe columned like everyone else.
Night, just hit enter after each ingredient, like this.
Another line is started.
Every time. Or hit enter twice
for a new paragraph.
Much better,Thank you humbly again.:angel:
This is a recipe. Not exactly FOOD per se. But it IS fit for consumption
The Tuxedo
1 oz dry vermouth
2 oz Bombay Sapphire Gin
1 tsp Luxardo Maraschino Liquer
1 tsp Pastis, Pernod, absinthe, Sambuca or Ouzo
STIR all of it over ice. Strain into a chilled up glass. Drink. Repeat.
Spent most of this week trying to perfect a potato salad recipe.
I was looking for something that mimics NYC Deli potato salad.
I think this is close, or better.
BUT, all the ingredients have to be used. Subs or omitted ingredients will change the flavor profile.
Ron's Tater Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Red potatoes, diced
1/4 cup onions, chopped
1/4 cup celery chopped
1/4 cup green pepper, chopped
1 hard boiled egg, chopped
1 cup mayo
1 Tbs Nakanos rice vinegar
1 Tbs dill pickle juice
1 tps mustard, powdered
2 tps dill weed, dried
4 tps vegetable magic, Paul Prudholm
3 tps sugar
1/2 tps salt
1/4 tps black pepper
1. Cook spuds and dice. Mix spuds, onions, egg, celery and peppers in a
large bowl.
2. Mix dressing in a medium bowl.
3. Add dressing to vegetables and mix, Hold back some of the dressing and
add if more is needed.
I had to post this bread recipe here. I've been really impressed with the quality of the bread. It's an adaptation of the original in "The Bread Bakers Aprrentice".
Pain a L’ancienne
Bread flour 765g
salt 16g
instant yeast 5g
water 567g
Chill the water with ice before measuring it. It should be no more than 40 degrees F. Place the flour in the bowl of a stand mixer. And salt to one side. And yeast to the other side. And water. With the paddle attachment mix on slow speed for two minutes. Switch to hook attachment and mix on medium speed for about six minutes. The exact amount of water may be difficult to determine. The dough will be extremely wet. It should pull away from the side of the mixing bowl but will remain stuck to the bottom. Be prepared to work with an extremely wet dough. If need be, add a little more flour or water in small amounts to adjust the consistency. After the mixing, transfer to a bowl lightly oiled. Cover the bowl with saran wrap. Immediately place the bowl into the refrigerator. Keep in the refrigerator over night, 12-16 hours. The next day remove the bowl from the refrigerator and allow the dough to ferment for approximately four hours. Preheat your oven to 500. Cover a work surface liberally with flour and cover the surface of the dough generously with flour. Using a bowl scraper, pour/slide the dough onto the floured surface and lift and stretch the dough into a 6X15 rectangle. Using a bench scraper or knife, cut the dough in half lengthwise. Cut this half piece in half again. Using a spare cutting board or peel, roll the section of dough onto a parchment lined baking sheet. Stretch the dough gently to reach the pans cooking surface. Place in the oven and spray the oven with a generous ½-3/4 cup of water. Repeat after 30 seconds two more times. Reduce the temp to 475 and bake about 9 minutes. After 9 minutes, spin the pan around 180 degrees and continue to bake for another 12 minutes
A couple of comments.
Not sure of the yeast amount; seems small which is good for a long dough stage.
The key, I think, to your liking the quality is what you said....fermentation. That is a great aid to flavor development.
I am puzzled as to why, or what aid, using chilled water and refrigerating does.
If it is to retard rising, than less yeast would help and overnight on the counter would work.
Is this a flat bread?
It is not a flat bread. It makes baguettes. The cold stage is meant to allow enzymes to break down the complex starches into sugars before the yeast can begin feeding on them. It gives them a good head start before fermentation takes over. It yields a beautiful colored crust.
Hadn't thought about that with the enzymes, OCD. Makes sense.
This is a steak marinade that takes about half an hour. I used it on flank as I was making nachos. It was freaking delicious. I literally made it up as I went maybe two hours ago and thus measurements are not exact so bare with me and adjust according to the amount of meat you are marinating and according to your own taste.
Get your meat of choice and tenderize it. I have this thing that has a a bunch of spring loaded needles that when you press it against the meat it punctures the meat with a bunch of holes each time. Much better than a hammer style tenderizer as it lets the marinade get under the surface easier.
I then add:
Juice of 1 lime
Salt to taste
Pepper to taste
Garlic (couple of tbs depending on how much you like garlic)
2 jalapeños diced seeds and all (depending on your love of spice)
1 habanero diced seeds and all
Pineapple juice (couple of tbs, I just squeezed the juice out of fresh pineapple)
Handful of cilantro
Some really finely diced mango and juice from the mango too. Couple of tbs
1 or 2 tbs of apple cider vinegar.
Couple of splashes of lemon juice
some olive oil.
Cook it however you want after that. I prefer grilling with charcoal and cooking it medium rare to medium. Gets wonderfully smokey and delicious.
This was requested in the "tonight's dinner" thread. It's great for grilling season.
Steaks with ancho chili sauce
2 ½ oz dried ancho or pasilla peppers
1 cup chicken stock
½ of an onion roughly chopped
1 jalapeño pepper
6 Roma tomatoes
2 cloves garlic, peeled
2 tbl olive oil
Salt
2 lbs of skirt steak
Cojita cheese
Fresh salsa
Guacamole
Heat a skillet over a medium flame. Place the ancho peppers into the dry skillet and toast them on both sides. When they become fragrant they are done. Remove and allow to cool. Place the tomatoes, jalapeño, garlic, and onions into a dry skillet and place under a broiler. They should be about 5 inches from the heat source. Broil until the tomatoes begin to collapse and there is an even char on all of the vegetables, both sides. Meanwhile, break up the ancho peppers into small one inch pieces removing the seeds and stems. Place the charred vegetables and anchos into a food processor. Pour the stock into the skillet and scrape up any of the caramelized juices from the veg. Pour this into the food processor and blend all of it until it's smooth. It may take a couple minutes to break down the dried peppers. Re heat the skillet on high and add the olive oil. Pour the sauce back into the skillet to “fry” it. This will reduce it slightly and thicken it. When it the consistency you like, season with the salt and cover to keep warm. Fire up your grill, season the steaks, and grill to your liking. Let them rest, cover with the sauce. Garnish with the salsa and guacamole. And sprinkle some crumbled cojita cheese over it all.