If you want to have a recipe posted, message EternalDucky and she'll do her best to get one up.
From The Incomparable VW39:
This always gets rave reviews when I cook it, and it is easy. Cheap cut of meat, and dry herbs so easy to find what you need. :)
Off FoodNetwork by Dave Lieberman
Ingredients:
1 2lbs London broil
2 tablespoons olive oil
Rub
Coat meat with olive oil then coat with the rub. Let stand 15 mins at room temperature. Preheat a grill pan over medium-high heat.
Place it on the grill, 5 mins on each side for medium rare. Let rest for 5 to 10 mins then slice on the bias. ( I have yet to learn how to tell that. lol)
The rub is good on any beef really--
Dry herbs for the rub;
2 table chili powder
1 table dried oregano
1 table sweet paprika
2 tea garlic powder
4 pinches of salt
15 grinds black pepper
Mix it together and start rubbing. ;)
Only thing I change is on the seasoned salt- I don't use as much as she does, just a light amount. But the rest I stay true to.
Ingredients:
1 (3 to 4-pound) boneless chuck roast
1 teaspoon House Seasoning, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup thinly sliced onion wedges
3 cloves garlic, crushed
2 bay leaves
1 (10 3/4-ounce) can cream of mushroom soup
1/4 cup red wine
2 tablespoons Worcestershire sauce
1 tablespoon beef bouillon granules
3/4 cup water
Directions
Preheat oven to 350 degrees F.
Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet ( I use the dutch oven itself) and brown the roast, searing it on both sides. (Remove to a plate) Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place roast back in and bay leaves.
Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
Bake for 3 to 3 1/2 hours or until tender. (I do a 3 hour, turn it off and leave it in the oven while I do the side dishes. But no longer then 1/2 hour- the carry over cooking will ruin it.)
Remove and discard the bay leaves.
*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly. (Never had to do this myself)
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients and store in an air tight container for up to 6 months.
(I use this seasoning on almost anything)
From the Amazing Abstract!:
1. Take your roast, coat it in salt, pepper, and some flour. Sear it in a fry pan on high heat.
2. In your crock pot, toss in some carrots, onion, and potatoes. Then toss your roast in. Pour some wine and honey mustard into the pot. Add garlic and any herbs you want to add.
3. Let that bad boy cook for about 5 hours on high, or 8 hours on low.
4. When you are ready to nom, pull the roast out and let it sit about 15 minutes before cutting it (if it doesn't pull apart as you pull it out of the damn pot)
5. Serve with the veggies and you can make a gravy out of the liquid.
I just toss the liquid in a sauce pan, bring it to the point where it almost is boiling and whisk in some flour. I let it simmer a few minutes to thicken up and then serve.
If you don't want to use wine, you can toss in some cranberry juice instead. I found that out when I ran out of wine.
Ingredients:
3 chicken breasts
2 cups of crushed tortilla chips
Jar of salsa
Mexican mix cheese.
1. Preheat the oven to 350F
2. Take your tortilla chips and half the salsa, mix together with a little bit of cheese. Set aside.
3. Take the other bit of salsa, pour it into the bottom of a pan. Then place the chicken on top of it. Layer the tortilla mixture on top of that. Then top with cheese and stick in the oven for about 30 minutes. If you use a dutch oven, increase the cooking time to about 40 minutes.
4. If you are making this for kids, feel free to toss a cup of frozen corn into the mixture. (or a can if that is what you prefer to use)
5. Top it with your favorite toppings and enjoy! I personally prefer sour cream.
BBQ Pork is pretty simple.
I just take a nice pork butt, rub it down with some spices and brown sugar and let it cook in the slow cooker with slices of apple in it.
I prefer mixing my pepper, salt, brown sugar and garlic powder all together then rubbing it down, but whatever works for ya.
Then when it's tender enough to pull with the fork, I just pull it and slather it in BBQ sauce.
I ♥ the crock pot for things like that.
From Our Bad Kitty who is hiding:
Recipe yields 8 pancakes
Ingredients
3/4 cup milk
1 tablespoon vinegar
1 tablespoon lemon juice
1 egg
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon poppy seeds
1 teaspoon lemon zest
cooking spray
Directions:
1.Stir the milk, vinegar, and lemon juice together in a bowl; let stand 10 minutes to curdle. Whisk in egg, butter, and vanilla extract.
2.In a separate bowl, mix together the flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest until well combined. Pour the milk mixture into the flour mixture and whisk a few times until the batter is mostly free of lumps.
3.Heat a skillet over medium heat and spray with cooking spray. Pour 1/4 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip the pancakes over with a spatula and brown the other side, about 2 more minutes.
Preheat oven to 350
Sauté 1 med onion minced, 3 cloves garlic minced in about 3 Tb EVOO. Add in 2 lbs burger, and drain cooked burger.
Two heads of cabbage carefully remove cabbage leaves placed them in a strainer and rinse them.
Put enough water in pot to cover about 6-8 leaves at a time and also start another pot of water for your rice. Bring both to a boil. Cook rice as directed on box. (I used instant white rice)
Place leaves of cabbage in boiling water just long enough to blanch them about 5 minutes. carefully removes leaves from water and set aside to cool.
Once rice is done combine meat and rice together.
You will need (2) 8 oz of cream cheese softened.
2 jars of spaghetti sauce
Spray pans with non stick spray and pour in enough sauce to cover bottom pan.
Take a leaf of cabbage and spread the soften cream cheese on it then add a scoop of the filler (I used a large ice cream scoop) starting from their core end of the leaf fold over once and then tuck in the sides and continue to roll and then place in prepared dish. when you have the dish filled 1 layer side by side pour enough sauce for a thin layer over cabbage rolls.
Cover with tin foil and bake for 1 hour and 15 minutes.
From our Very Own ImageMaker!:
Ingredients:
1 cube of cream cheese
1 can of chicken
1 packet of ranch seasoning
1/4 cup of blue cheese crumbles
1/4 cup of hot sauce
1/2 cup of shredded cheddar
1 small container of sour cream
Mix thoroughly, bake at 325F for about 20 - 25 min.
Serve with Fritos Dipper chips.
Good hot or cold!
Ingredients:
1 - egg fried
2 - pieces of toast
1 - sandwich sized slice of sharp cheddar
1/2 - pat of real butter
1 - tsp of hot sauce
1 - glass of orange juice
Make fried egg and cheese sandwich with hot sauce and enjoy. Chase it with a glass of orange juice and you're set for an hour or two. :-D
As a note, LordWolf demands Miracle Whip on his egg sammiches.
From Requiem:
I use a BIG baking dish for this - it makes a ton, so adjust your cooking amounts accordingly. Grandma had... SEVENTEEN children.
Ingredients:
15 slices of bread
3TBSP butter (approx)
2 cups moistened raisins (unless you hate raisins)
8 cups scalded milk
9 eggs
¾ tsp salt
1 tsp cinnamon
1 ½ cups sugar
2 TBSP vanilla
(cinnamon sugar mixture to sprinkle just prior to baking)
Butter your baking dish, and adjust the rack to 6 or 7 inches above the bottom of the oven. Preheat the oven to 350 (moderate oven). Toast the bread lightly, then butter it while still hot so the butter melts into the bread. Cut the bread in quarters, and fit it neatly into the baking dish, overlapping somewhat. You will have enough bread to make layers, so keep that in mind. Sprinkle those lovely moistened raisins between layers.
While you are doing this, heat the milk to the scalding point – just enough so that the milk is juuust too hot to dip your fingers, but not to where it develops the slight skin on top. Beat the eggs lightly in a bowl. Stir in the salt, sugar, cinnamon and vanilla – beat again. Slowly add the milk and beat the mixture while doing so.
When the mixture is complete, pour gently over the bread layers and let it soak for about 15 minutes. Press the bread/milk mixture with a spoon lightly a few times during the soak so the bread soaks up the liquid. (Not TOO hard with the spoon or you’ll really get mush.) Sprinkle the resulting pan full of heaven liberally with a sugar-cinnamon mixture. Bake for about 40-45 minutes, or until a pointed knife inserted into the center comes out clean – and the top is a nice medium brown (like good biscuits).
You can serve warm or cold – plain or with cream/ice cream.
Ingredients:
2 TBSP olive oil
1 12oz Stout Beer (I use Guinness)
4 lbs ground beef, chili grind or use a good lean beef for less grease
1 lb maple sausage
1 fist sized sweet onion, diced
1 full head garlic, minced
3 jalapenos (remove seeds for less heat)
3 habaneros (remove seeds for less heat)
3 14.5 cans diced tomatoes
1 1 lb bag beans (of your choice – I vary between pinto and red beans)
1 28 oz can tomato sauce
1 6-8 oz can tomato paste
1-4 TBSP Cayenne pepper (to taste for heat)
2 TBSP salt (approx. enough for the palm of your hand like a bowl)
1 TBSP black pepper
¼ cup cocoa (unsweetened)
1cup chili powder
½ cup cumin
1 cup STRONG coffee
Directions:
1. Soak the beans overnight. Then rinse and drain.
2. Put the olive oil in a deep cook pot, toss in the garlic, onions and peppers. When onions start to clear, break up the meat and put it in the pot, mashing it, etc., so the meat breaks apart to smallish crumbles. When the meat is done, pour in the beer, salt and pepper and let simmer about a half hour. Skim off the grease.
3. Put in the diced tomatoes, cocoa, coffee, cumin and chili powder – stir well and let simmer another 15 minutes or so. Add the beans, can of tomato sauce and about 4 cups water. Add cayenne to taste. Let simmer for 2-3 hours. After the beans are tender enough to mash gently with a spoon, add the tomato paste and stir. Let simmer another ½ hour or so and enjoy! (Serve with cornbread and cheese!)
Preheat oven to 350. Spray non-stick stuff in a 13x8 baking dish.
Mix wet ingredients thoroughly, then mix dry ingredients, then combine.
Dry Ingredients:
2 cups sugar
1 ½ cups flour
¾ cups unsweet cocoa
1 tsp salt
Wet Ingredients:
4 eggs
1 cup (2 sticks) melted butter
2 TBSP vanilla (Real. Not fake. Be told.)
After you mix the hell out of it separately then together, pour the bowl of heaven into the prepared baking dish. Bake at 350* for 30-40 minutes, depending on your oven and how gooey you like your brownies. (Before baking, you can top with mashed nuts of your choice if you want.)
1) Buy a brisket. I get the market trimmed (less fatty) ones, as I cook it in the oven. I know, I know, my Texan license is being revoked as I type!
2) Make sure you have a big enough baking pan for said brisket.
3) Put a thin layer of water in the baking pan, place the brisket in the pan.
4) Season. I sprinkle salt, cracked pepper, cayenne, garlic and shaved onion over the meat. Sometimes I'll get weird and toss some lavender and rosemary over top, too.
5) cover, either with the lid of the baking pan or foil if you've misjudged the size of both brisket and pan. (I've done it.)
6) Bake in a slow oven, about 250*, for about 4-6 hours.
7) Good luck "carving" that bastard. It should be fork tender and pull apart when you try to remove it from the pan.
8) Eat! Paired with a good BBQ sauce... nom nom nom nom!
You will NOT get the "bark" on the outside that you get from smoking or grilling this meat. I love it, I just have sweet fuck-all skill with a grill. If you decide to try and smoke or grill it, you'll want to get a brisket that is NOT market trimmed - the fat adds MAJOR flavor while being smoked, and makes the bark or crust, that forms that much more scrumptious.
Needed ingredients:
1/2 cup chicken broth
1/2 apricot preserves
1/2 lb roma tomatoes
1/2 pound each of broccoli and cauliflower
(if you substitute veggies, just make sure you end up with a total of 1 lb., NOT counting the tomatoes)
6-8 basil leaves (fresh)
Olive oil
4 boneless, skinless chicken breasts
ground pepper
salt
ground garlic
"Italian Seasoning" - you can buy it at the grocery store
If you like spicy stuff, some cayenne pepper
Steps:
FIRST
Make the Garlic Herb seasoning
Mix the below three ingredients in a bowl and set aside (can add 1/2 tsp cayenne if you like the spicy)
1 tsp pepper
2 tsp garlic powder
1 tsp Italian Seasoning
SECOND
1. Coat your chicken breasts LIGHTLY with olive oil (I rubbed a bit over the breasts) and place them on a broiler pan (the one with holes for fat or juices to drip into a pan), then liberally sprinkle your herb mixture over the chicken. Make sure you keep about 1 1/2 tsp for later with the tomato and veg)
2. Put the chicken in the oven on 400 for about 40 minutes, until the chicken reads 165 on a meat thermometer on the inside.
THIRD
Make the Apricot sauce! In a pan, put:
1/2 cup broth
1/2 cup apricot preserves
salt and pepper to taste.
Stir well, bring to a boil for about a minute and remove from heat.
FOURTH
Bring salted water to a boil, and put your veggies in there for about a minute or so. Have an ice bath ready! (A bowl with ice water). After the minute of boiling, drain the veggies (NOT TOMATOES) and put them in the ice bath to stop the cooking process.
FIFTH
Dice the tomatoes into a large bowl, mince up the basil, sprinkle the remaining 1 1/2 tsp of your seasoning mix over the tomatoes and basil, toss, then mix with the chilled veggies.
WHEN YOUR CHICKEN IS COOKED:
Get a big skillet and put about 1TBSP of olive oil in the bottom, and get it hot. Not popping grease hot, but hot. Put the veggie/tomato mix in the skillet to heat it up. When it is hot, plate it along with a chicken breast, and drizzle the apricot sauce over it all.
Serves four. =)
1 tsp canola or corn oil
Sauce:
1/4 peach all fruit spread, with the large pieces coarsely chopped
1 TBSP plain rice vinegar
1/8 - 1/4 tsp crushed red pepper flakes (or to taste)
Burger:
1 6-oz vacuum sealed pouch of pink salmon, flaked
1 large egg white, lightly beaten
1/3 cup sliced water chestnuts, drained and finely chopped
1/3 cup sliced green onions
2 teaspoons minced peeled ginger root
Directions:
1. Line a baking sheet with foil. Set aside.
2. In a medium bowl, gently stir together all the burger ingredients. Making 4 mounds, put the burger mixture on the baking sheet. Shape each mound into a burger about 3 1/4 inches in diameter and about 1/2 inch thick.
3. In a large non-stick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the burgers for 6 minutes, or until golden brown on the bottom. Carefully turn the burgers and cook for another 4 minutes, or until this side is now lightly browned and the burgers are cooked through.
4. Transfer to plates, turning so the more attractive side faces up.
5. Meanwhile, stir the vinegar and crushed pepper flakes into the all fruit spread.
6. Spread the sauce over the burgers and enjoy!
Ingredients:
2 cups flour
3 3/4 tsp baking powder
1/2 tsp salt
2/3 cup sugar
1/4 cup butter (melted)
1 egg
1 cup milk
1 cup washed and drained berries
Directions:
1. Preheat oven to 375. Grease a large 1lb loaf pan.
2. Put the dry ingredients in a bowl. Use your mixer on low to mix it all together. Or sift it. My sifter died, so I adapted, improvised and overcame.
3. Put the wet ingredients in a separate bowl (milk, butter, egg - NOT FRUIT) and use the mixer to combine the ingredients well.
4. Now - combine wet and dry ingredients and mix LIGHTLY. It'll remain a bit lumpy so don't over mix or the bread will be REALLY REALLY dense.
5. Fold in (with a spatula) the berries. Pour/scrape it all into the loaf pan, and bake for about 40 minutes or until a knife comes out clean.
You can also do this as muffins - same temperature, just make the time about 20 minutes.
Ingredients:
1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
3.4 oz. package vanilla instant pudding mix
2 eggs
1 tsp vanilla
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
Beat together butter and sugars until creamy. Beat in pudding mix, eggs, and vanilla. Stir together the flour, baking soda, and salt, and slowly mix that into the butter mixture until well combined. Stir in the chocolate chips. Drop by rounded spoonfuls (I use a cookie dough scoop) onto an ungreased cookie sheet. Bake in a 350 degree (F) pre-heated oven for 10-12 minutes.
From LordWolf:
You will need...
3 teaspoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
½ cup red pepper, cut into strips
1 six-ounce package baby spinach leaves
1 tub (10 ounces) Philadelphia Savory Garlic Cooking Creme
2 cups hot cooked penne pasta
2 tablespoons roasted almonds
The actual cookin....
1. In a large skillet over medium high heat the olive oil and cook the chicken and peppers until chicken is cooked through, about 5 to 6 minutes;
2. Add spinach, cook until wilted, about 2 to 3 minutes;
3. Add cooking creme, stir and heat through;
4. Stir in pasta;
5. Top with almonds and serve.
This will really rock your world!
Ingredients:
3 leeks, cut into chunks
2x small knob butter
a cup of plain flower
pinch dried rosemary or thyme
450g potato (1 very large baking potato is perfect), chopped into small chunks
160g melting cheese, such as cheddar, shredded
1 pint of milk
a box of pie crusts
Preparation:
1. Pre heat the oven to about 360 degrees
2. Place the chopped potatoes into a saucepan of cold water and bring to a simmer, cook until they are just turning soft ( about 20 minutes)
3. Place a knob of butter into a saucepan with the leeks and cook on a low heat until leeks are soft ( about 15 minutes)
4. Whilst potatoes and leeks are cooking make a white sauce by melting butter in a pan on a low heat add flour until you get a sticky consistency then add milk stiring all the while ( the sauce should be fairly thick so add milk or flower to adjust consistency). When sauce is desired consistency add about half the cheese and stir till melted.
5. When potatoes are done add the leek and then stir in the sauce mixing well.
6. Place the completed mix in the pie crusts and add the remaining cheese and the rosemary or thyme.
7. Then bake for about 45 minutes or the crusts are golden
