Thread: The Recipe Box

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.

Originally Posted by pixelfixed

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.

I ferkin' love beef jerky...I seldom eat it though as it tends to mummify me with all that salt - sounds like a great steak rub and I will be trying that this weekend. Thanks.

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.

Originally Posted by Hirlau

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.

Far to Gormand for me,would use skippy instead

Originally Posted by thebigspendur

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.

I really like the idea of this thread but am having a hard time trying to think of a good way to link to and have some continuity if for example I have a question about a recipe.

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.