Share Your Recipes

[BlakeTyner]

There's no real guideline here; just share your favorite home-cooked recipes. 30-Minute Meals stuff is fine (where you rely on some canned or pre-packaged ingredients) but please, no "take Tombstone pizza out of freezer, insert in oven" stuff. ;)

Some of mine...

Roast

1 medium-sized, non-fatty cut of beef
1 box dry onion soup
Garlic cloves to taste
Carrots - either peeled or baby
3 or 4 medium potatoes

If using garlic, insert cloves into beef to your own taste. Place beef into covered dish (or Dutch oven) and pour dry onion soup on top. Put carrots in, and fill dish 3/4 full with water. Bake at 350 for 3 hours - add potatoes about 2 hours in. Keep an eye on the water - you may need to add more as it evaporates.

Serve with rice, using pan drippings as gravy.


Chicken and Dressing

2 or 3 chicken breast patties or strips
1 package cornbread
1 or 2 large biscuits
1 onion
2 or 3 celery stalks
1/2 to 1 bell pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
Salt, pepper, onion powder to taste

Chicken - trim fat and boil until done. Cube.
Cornbread and biscuits - prepare per instructions (or use scratch recipe)

Saute onion, bell pepper, and celery (the Trinity) in olive oil until the onion and celery become clear - not browned. In a large mixing bowl, combine cornbread (break it up) and biscuits (ditto) with the veggies, until mixed well. Add chicken and the 3 soups and mix again. Place the mixture in a casserole dish, or, preferably, the same cast-iron skillet used to cook the cornbread. Top with salt, pepper, and onion powder to taste, and bake at 350 until golden brown.

Chicken and dressing can be its own meal, or you can serve with sides.


Quesadillas

Several chicken breasts, trimmed of fat
1 package flour tortillas
1 onion
1 bell pepper
1 package Mexican cheese, shredded
1 bottle lemon or lime concentrate
1 bottle Corona or Dos Equis beer (optional)
Salt, black pepper, cayanne pepper, cumin to taste
Butter or substitute


Cube chicken breasts and marinate in large bowl of lemon or lime concentrate, with beer optional. Add salt (minimal) and pepper plus cumin to taste in the marinade. Recipe best if chicken is marinated several hours (in the fridge.)

Dice the onion and bell pepper, then saute on the highest setting until onion begins to brown. Butter is best, but olive oil can be substituted for the saute. Remove onion and bell pepper to a storage bowl. Add more butter/olive oil, and dump in the cubed chicken - still on the highest temperature setting. Dump the marinade in, too...it'll cook off. Continually stir the chicken as it sears - you want it to cook through, tender on the inside, brown on the outside. Remove chicken to storage bowl.

Lower stove heat to medium.

Butter one side of a tortilla, and place the butter side down in the skillet. Spoon chicken, onion, and peppers onto one half of the tortilla, then top with cheese (lots of it) and fold the tortilla over. As cheese melts, it will set the ingredients, allowing you to flip the tortilla over and cook the other side. Shouldn't take long - 2 to 3 minutes per side.

Serve with spanish rice and refied beans, pico de gallo, guacamole, and sour cream. And salsa.

~Blake

[Uncle Hoody]

AH HAHAHAAHA I found it!

Blake created this diddy last year and it died without a single follow up post. After conversing with Justyn in random thoughts I new this had to be bumped.

So people give me some recipes to try out on my lady.
ADDED:
Recently I made a side dish of the following make up:

I steamed Broccoli, carrots, cauliflower, bell peppers, and portabella mushrooms. Once done, I had 2 cups of boiled rice sitting in a casserole dish. I had boiled the rice in chicken broth.

I mixed the steamed veggies, sans mushrooms, with cream of chicken soup and poured that over the rice, smoothing it out. Then I sliced the mushrooms long ways and laid them across the top. I covered, baked at 350 for 45 minutes then took the cover off and baked another ten.

YUM

(We had other stuff with it)

[Skye]

Grilled Chicken with Herbs

(For 2)

Chop approximately 3 large onions and sautee' in a large skillet (I use an electric skillet) with some Extra Virgin Olive Oil, salt, pepper, garlic powder, onion powder, basil, parsley, rosemary, & thyme (I use all dried, you can use fresh if you choose, or choose different herbs or eliminate some). Once onions are browned, pour 1 1/2 cups of water and cover. Boil all of the liquid out then add 1 can chicken broth. Cover and boil until liquid is almost all boiled out (it makes kind of an onion gravy for the chicken).

Meanwhile, take 1 boneless skinless chicken breast and cut in half. Pound with meat mallet until thin (don't over-pound the chicken or else it will start breaking apart) then season with salt, pepper, basil, parsley, thyme and rosemary (or whatever herbs & seasonings you like) on both sides.

Preheat a panini grill/george foreman grill and spray lightly with non-stick cooking spray, when heated place the chicken breasts on the grill. Press the grill down until the chicken is cooked (usually about 5 minutes, you will start to notice brown grill marks on the chicken).

Place your chicken on a plate then top with the onion gravy. Serve with whatever side you choose.

Quick & Easy Apple Cobbler

1 Can Apple Pie Filling
1 Cup Self-Rising Flower
1 Cup & 2 Tbsp Granulated Sugar
1 Cup Milk
2 Tbsp. Butter
Nutmeg, to taste
Cinnamon, to taste

Preheat oven to 350 degrees.

In small saucepan combine apple pie filling, 2 Tbsp sugar, about 1/4 teaspoon cinammon, and butter, heat on low until butter & sugar are melted and incorporated into the apple pie filling.

Meanwhile combine flour and remaining sugar in large bowl. After combined, slowly stir in milk to form a liquidy batter, making sure batter is lump-free.
Pour dough mixture in a baking dish (9x13 works best) then drop apple mixture in by spoonfuls, taking care to spread the apple mixture out in the batter. Sprinkle top with nutmeg and cinammon, if desired.

Bake in a 350 degree oven for about 25 minutes, until cobbler is golden brown.

Fettucini Alfredo with Mushroom & Green Onion

(Serves 4)

1 8 oz. package cream cheese, softened and cubed
1/2 cup milk
1/2 stick butter or margarine, plus a few tablespoons for sautee'ing
3 oz. parmesean (about, depends on how thick you want your sauce)
1 12 oz. package fettuccini noodles
1 bunch green onion, chopped
1 8 oz. package sliced raw mushrooms

In 6 quart pot, cook pasta according to package directions, then drain.
While pasta is cooking, sautee' green onion and mushrooms together, then drain juices. Set aside.

In a seperate saucepan, combine butter, milk, and cream cheese. Stir or whisk over medium-medium high heat until butter & cream cheese is melted. Add parmesean and stir until blended. Add mushroom/green onion, mix together, and serve over pasta.

[Uncle Hoody]

Skye, thats a lot of freaking onion for a dish that serves 2. When I make spaghetti for the whole family I might use a half of an onion, a whole one tops, browned with my meat.

Three onions doesn't over power? (even browned?)
ADDED:
Not judging I'm really curious.

[Skye]

I made me & Larry each 2 servings of the chicken last night and had enough onion topping stuff for both servings, so it's really 4 servings with the 3 large onions. You can tone it down to about 1 - 1 1/2 large or 2 small onions for just the 2 of you. I just like a lot of the onion gravy stuff. :)

And no, it doesn't overpower because you're putting it on top of your chicken. You can put as much or as little as you want.

[Uncle Hoody]

Yesterday I woke up and found half a t-bone steak in the fridge, 3/4 inch cut. I got it off the bone, split it in half and chopped it into bite sized pieces. Threw them in a skillet with hot olive oil, threw in some onions and spinach leaves, and then some freshly beaten eggs (which the egg batter contained season all, tabasco, and soy milk).

As it was cooking I threw in some cheese and flipped it perfectly, and had a party in my mouth while eating it.

Today I did the same thing except for some shredded chicken breasts I found frozen in the freezer as well as the addition of some portabella mushrooms.

[Jus-X]

My Spaghetti Sauce

What you need:
1 jar of Prego with Garlic flavors [10oz]
1 can of sliced stewed tomatos [16oz]
small can of tomato paste
extra virgin olive oil
2 cloves of fresh garlic
1 medium sized white onion
1/2 red bell pepper
1/2 yellow bell pepper
handful of sliced mushrooms
pasta sprinkle
3/4 cup sugar
1/4 cup cinnamon

Directions:

Coat the bottom of a pot with the olive oil
Sautee the finely chopped onion first, cook out the flavor for two minutes
Then add finely chopped red and yellow peppers and sautee two minutes
Do the same with finely chopped garlic
Do the same with mushrooms
Add 1 tbs of pasta sprinkle, then the remaining tomato sauces together
Stir a bit then add sugar and cinnamon
Continue to stir until you can't see cinnamon or sugar
Lower heat and put the top on, cook for hour and half, stirring occasionally so it doesn't burn

Put ontop of your spaghetti and viola!

[SlasherFreak]

One day I'll share some of my personal recipes.

Maybe.

A chef gaurds his recipes with his life :D

[Uncle Hoody]

One day I'll share some of my personal recipes.

Maybe.

A chef gaurds his recipes with his life :D

No, fool, you *will* share your recipes under threat of ban pole.:angel:

[SlasherFreak]

My Spaghetti Sauce


1 jar of Prego with Garlic flavors [10oz]



You fail :D


and 3/4's a cup of sugar? not clowning your recipe but that is WAAAYYYY too much sugar for some pasta sauce :p
ADDED:
No, fool, you *will* share your recipes under threat of ban pole.:angel:

my pole > ban pole

[Jus-X]

You fail :D
and 3/4's a cup of sugar? not clowning your recipe but that is WAAAYYYY too much sugar for some pasta sauce :p


Dude just try it. The Prego is just a base for quantity, You don't taste the sauce itself, but the veggie's you sautee, and of course the tomato sauces. The cinammon and sugar compliments the tomato.

[Biosynthnut v.2]

Something simple

Chicken breasts (skinless or skin). Ranch dressing slathered on top, and crushed saltine crackers.
Cook at 350 for an hour.

For pulled pork. depending on how many your serving for... a 3 to 10lb shoulder.
Crockpot (large) slow cooker setting. depending on the size cook between 5 to 8 hours.

1.cup brown sugar.
2 cloves of garlic
1/2 cup onion flakes.
1. bottle of beer ( your choice but if you can drink it u can use it) Or you can use coke or pepsi.

Serve with rolls, and sauce(store bought or make your own).