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Post by Deleted on Aug 7, 2014 7:25:49 GMT -5
ePaul
Marinated Tomato Something or Other (I should come up with a name for it)
(and a recipe, I just wing it)
I cube a bunch of fresh-picked tomatoes (six or nine or more) and dump them into a large bowl.
I mince up a bunch of fresh basil (twenty leaves? I don't know, I don't count) and toss them into the bowl with the tomatoes.
I pour in some olive oil (I just guess, it varies). I also might add in a little vinaigrette (depends on my mood)
I crush up some garlic (depends, but, I do like garlic) and toss it in the bowl.
I cube up some mozzarella (a pound? a package?) and dump it in the bowl.
I slice up some black olives and a sweet pepper or two (optional...nice but not needed) and dump in bowl.
Let sit for an hour (if you can wait an hour).
Cook some spaghetti and dump it on top so that it can sorta melt the mozzarella, then dish and eat.
Another great summer dish I have no name for.
Chop up a whole bunch of sweet peppers, as many colors as you can find, and dump in large bowl.
Chop up some celery and radishes and dump in bowl.
Dump in a bunch of cubed tomatoes (or a couple cans of stewed tomatoes if you are short of tomatoes).
Chop up some black olives, dump in bowl.
Cube a package of mozzarella and dump in bowl.
Open a can of garbanzo beans and a can of red kidney beans (maybe a third can if you think more is needed).
Pour in a jug of V8 tomato juice (to taste).
Squirt in some pepper sauce, some soy sauce, or any darn sauce you think will work.
Dump in a bag of frozen peas (or fresh, if you have them and bothered to shell them before eating them)
Toss in a bunch of chopped garlic.
Throw in anything else you think might be good and you have lying around, the more colors the better.
If you have some basil or parsley and you want to add some, go for it.
Let mix sit for an hour (or less or more)
Cook up some spaghetti noodles, or don't. It is optional. You can even add some rice if you want. But it is fine all by itself as a cold soup/stew.
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Post by Deleted on Aug 20, 2014 9:21:44 GMT -5
Millring
Crazy Salad
Maybe the craziest salad you'll ever love. Who'd dream of tomatoes, peaches, and onions together? Dar just fixed this. She subbed out different cheese. I'd probably want bleu cheese. And the original recipe called for basil instead of parsley. You will like the parsley.
Ingredients
1/4 cup thinly vertically sliced red onion 1/2 pound ripe peaches, pitted and cut into wedges $ 1/4 pound heirloom beefsteak tomatoes, cut into thick wedges 1/4 pound heirloom cherry or pear tomatoes, halved 1 tablespoon sherry vinegar 1 1/2 teaspoons extra-virgin olive oil 1 teaspoon honey 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup (1 ounce) crumbled feta cheese 2 tablespoons parsley Preparation
1. Combine first 4 ingredients in a large bowl. 2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.
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Post by Deleted on Aug 20, 2014 9:26:37 GMT -5
Millring
Favorite Summer Dinner
5 c. cooked chicken in chunks 2 tbsp. salad oil 2 tbsp. orange juice 2 tbsp. vinegar 1 tsp. salt 3 c. cooked rice 1 1/2 c. sliced celery 1 1/2 c. sm. green grapes 13 1/2 oz. pineapple tidbits 1 (11 oz.) can mandarin oranges 1 c. toasted almonds 1 1/2 c. mayonnaise
Drain pineapple and oranges. Combine chicken, salad oil, orange juice, vinegar and salt. Let stand, while preparing other ingredients or refrigerate overnight. Gently toss all ingredients together. Chill and serve. Serves about 10-12 people.
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Post by Deleted on Aug 27, 2014 20:32:20 GMT -5
Marty Taken from Facebook with permission to pass recipe. BACON RANCH FRIED CABBAGE!INGREDIENTS-> 1 Head cabbage 1/2 lb Cooked bacon 1 Whole white onion 1 Envelope Ranch seasoning mix 2 T. Olive oil DIRECTIONS-> After cooking bacon drain, chop and set aside. Chop onions and caramelize in Olive oil. Chop cabbage and add to onions, cover and let cook down a bit. Add Ranch mix and bacon and continue to cook down to desired doneness...I cook mine way down. Enjoy!
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Post by Deleted on Dec 13, 2014 17:14:47 GMT -5
Evan
Potato, Cabbage, Curry Soup with Ham Hocks and Sausage
Bag o' spuds, 5 lb. "Yukon gold" don't have to peel. Cut in quarters Head of cabbage, chopped 2 onions, chopped Ham hocks 1 lb quality smoked sausage, diced (get mine from a local maker at the farmers mkt) 2 bay leaves thyme...some red pepper...as you like it 2 tsp of good curry powder salt & pepper to taste
Saute onions in olive oil & butter until translucent. Add water, bay leaves, ham hocks, potatoes & bring to boil. simmer 20-30 minutes Remove ham hocks & let cool some. Add cabbage. Add seasonings. Pick ham hocks. Reserve the meat.
Ladle batches into blender & puree the stuff. Once it's all blended, return to pot, add ham meat. Brown the diced sausage and add. Taste & adjust seasonings.
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Post by Deleted on Jan 25, 2015 12:34:56 GMT -5
Millring
Dar's been cook'n
She's tried out several of what I'd call "combination" recipes -- recipes that don't take lots of fancy cookin', but are more or less finding pleasing combinations of common stuff. Nothing caramelized, reduced, flambeed, fricasseed or otherwise fussed over. And she found two winners last week. One is a soup that bees fantastic (but then, I love soup) and the other is a copycat of a fast food restaurant (Outback Steakhouse) menu item that's been copycatted. The following have some of Dar's notes in 'em.
Italian Sausage Soup (serves 8-10)
1.5 cups coarsely chopped celery. 1.5 cups coarsely chopped onions 1 clove garlic minced 3 tablespoons olive oil 2 cups canned Italian tomatoes (coarsely chopped – reserve the liquid. I put the whole thing in at once) 1 cup tomato puree 1.25 lb Italian sausage, sautéed and drained (Dar chose Andouille sausage instead) 6 cups of chicken broth (“Kitchen Basic” works fine) ½ teaspoon of oregano 2 bay leaves ½ teaspoon of thyme ½ cup chopped parsley 3 tablespoon sugar (Dar thought 3 was too much – too sweet) 1 cup orzo (or other small pasta. Dar used ditalini and orzo) Grated parmesan for garnish (optional)
Sauté the celery, onion, garlic in the olive oil until barely tender. Add the tomatoes, puree and the sausage (sautéed if ground). Cook for 10 minutes at medium heat Add the broth, herbs and sugar and simmer for 30 min. Add the past and continue cooking until it is just done.
Note: The amount of sausage and pasta may be varied according to taste and thickness desired. If you wish a thinner soup, use the reserved juices from the tomatoes as additional liquid. It’s better the next day….and can be frozen.
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Alice Springs Chicken
8 ounces mushrooms, sliced 4 boneless, skinless chicken breasts Seasoning Salt 1 cup Honey Mustard Sauce (recipe below) 4 slices bacon, cooked (fix more bacon -- enough to cover the tops of the breasts) 1 cup Monterey Jack cheese,Colby jack or cheese substitute, shredded
Honey Mustard Sauce
¾ cup mayonnaise or vegan substitute ¼ cup honey 2 Tablespoon Dijon mustard (use half yellow mustard. It's tangier)
Instructions Alice Springs Chicken
Preheat oven to 350 degrees F. Layer mushrooms in the bottom of a baking dish. Add chicken and sprinkle with seasoning salt. Top with bacon and about ¾ of the honey mustard sauce. Reserve about ¼ of the sauce to serve on the side (the reserved sauce should never touch raw chicken.) Sprinkle cheese over the top. Bake uncovered for about 30 minutes or until chicken is cooked through.
Honey Mustard Sauce
Use beaters to mix mayonnaise, honey and Dijon mustard until well-combined.
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Post by Village Idiot on Jan 25, 2015 23:15:27 GMT -5
By Faumaha:
Marinara sauce:
I really don't use recipes, but just guessing, I'd figure:
- Two pounds of tomatoes. - Four or five cloves of garlic - One small or half a large onion. - Half a dozen basil leaves chopped up into little bits. - About the same amount (after its all chopped up) of oregano - Maybe a half a cup or so of red wine - A pint of cream. You add it at the end, and probably won't end up using it all.
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Post by Deleted on Oct 2, 2015 20:28:52 GMT -5
Marty
Chili Pie
I may have a earlier posting of this but this is my latest recipe/version. Kids love this stuff and it is quick and easy.
2-Large(38oz) cans Hormel chili 3-cup shredded cheddar cheese 3-boxes Jiffy corn muffin mix 1-cup milk 3-eggs 1-can(4oz) diced green chiles 1tsp- minced garlic 9x11 glass cooking pan
Heat oven to 400 degrees
In a large bowl mix Jiffy mix, eggs and milk to a lumpy consistency. Add green chiles and garlic, mix well, set aside. Pour 1 1/2 cans Hormel chili into pan and spread evenly, evenly cover Hormel chili with shredded cheese.
Pour Jiffy mix evenly over cheese layer.
Getting layers even helps this cook evenly.
Bake for 30 mins.
A few minutes before serving heat the remaining Hormel chili in a pan, to be used as added topping if wanted.
Top with more chili, cheese or sour cream.
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Post by Deleted on Nov 1, 2015 16:59:05 GMT -5
Bill Hammond
Slow-Cooked Broccoli
Serves 4 to 6.
Note: This technique also produces delicious results with Brussels sprouts and cauliflower. Feel free to try different flavors after it’s cooked. Try drizzling it with a little balsamic vinegar instead of lemon, or substitute Cheddar cheese for the Parmesan.
• 2 bunches (about 2 to 2 1/4 lb.) broccoli
• 1/4 c. olive oil
• 3 garlic cloves, cut in half
• Generous pinch crushed red pepper flakes
• Coarse salt and freshly ground black pepper
• 1 tbsp. fresh lemon juice
• 2 tbsp. shredded Parmesan cheese or more to taste
Directions
Preheat the oven to 250 degrees. Cut the florets off the broccoli. Peel the stems and cut them into thick slices, about 1/2-inch thick.
Put the olive oil and garlic into a large ovenproof skillet over medium heat. When the garlic starts to sizzle add the broccoli and generous pinch of crushed red pepper flakes. Season the broccoli with a little salt and pepper and stir well.
Cover the skillet and place in the oven to cook for about 2 hours, removing to stir once or twice, but trying not to break up the broccoli. It will be very tender when ready. Sprinkle with cheese, then drizzle the broccoli with lemon juice and season to taste with more salt, pepper and crushed red pepper. Serve warm or at room temperature.
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Post by Deleted on Nov 1, 2015 17:36:30 GMT -5
Marty
Poppa's Mostaccioli & Italian sausage
1 box/bag mostaccioli
1-2 lb Italian sausage, sliced.
1/2 cup Shredded Romano cheese
2/3 cup extra virgin olive oil
2 tbs Italian seasoning
1 tbs minced garlic
2 garlic cloves, crushed.
pepper
Put olive oil and garlic cloves in a container that can be sealed. I let this sit overnight at room temp but it can be done as early as 2 hours before needed. Discard cloves before use or mince and use in recipe.
Cook pasta as directed, do salt the pasta water as this is the only salt in recipe.
While pasta cooks. Put a small amount of olive oil in a large skillet, add sausage and cook until hot and well caramelized. Add minced garlic just before sausage is done.
Drain pasta when ready and return to pot. Dress pasta with remaining olive oil, toss, add Romano cheese, Italian seasoning and pepper to taste, toss. Add sausage, toss and serve.
Me darling wife is not a big pasta fan, except for this dish, which she encourages me to make lots of so she can have seconds. The grandkids would disown me if they found out I made this and did not invite them for dinner.
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Post by Deleted on Nov 4, 2015 19:24:48 GMT -5
Village Idiot
Pulled Pork
I'm done making that stuff on the grill.
Not my recipe - it's from America's test kitchens:
3/4 cup cider vinegar 1/2 cup water 1/2 cup ketchup 1/2 teaspoon liquid smoke
Water, apple cider vinegar and ketchup in the pressure cooker.
4 pound pork butt, cut into four pieces, rubbed down with brown sugar, paprika, chili powder and cumin.
Let the thing go in the pressure cooker for an hour.
Took out the meat, shredded it with two forks.
Scooped the fat from the juice, stirred it into the meat.
Served it on buns, I added Sweet Baby Rays, because that's so darned good.
Oh my, was that delicious. With plenty of leftovers.
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Post by Marty on Dec 19, 2016 21:41:58 GMT -5
Shannon
Hot Chocolate
If you do, here's an easy recipe I tried over the weekend. The results were sinfully good.
1.5 cups heavy cream 1 14 oz can sweetened condensed milk 6 cups milk 1 teaspoon vanilla extract 2 cups (1 normal-size bag) chocolate chips
Dump all of it in a crockpot and turn it on low temperature for about 2 hours. Stir occasionally.
I used dark chocolate chips, but you could use milk chocolate if you like. Man, this stuff was good!
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Post by Marty on Jul 17, 2017 13:09:05 GMT -5
Marty
Carnitas
I really miss the tacos we had in Key West so I decided I'd make my own. This recipe adapted from several that I found on the internet. Normally Carnitas is made using quite a bit of lard in the searing process and then slow cooked. Due to diet I can't use the lard, I found this method turned out very authentic in taste
I put 4lb of pork butt in the slow cooker with spices, onion, garlic, orange and lime juice, and Coke, yup Coke.
Ten hours later I pulled/shredded that pork onto a foil lined baking pan and put it under the broiler for a little while to crisp up the edges.
It was served on warm corn tortillas garnished with shredded red cabbage, sliced radishes, chopped green onion, a little extra sharp cheddar and salsa verde. Use the sharpest cheddar you can find, the sharper it is the less you use.
Tablespoon each of cumin, oregeno, pepper.
3 teaspoons of salt, I used less due to diet.
8 cloves of garlic, smashed
Large onion, rough chop.
1 jalapeno, seeded and veined, chopped. I omitted the jalapeno and added a can of chopped mild green chilies, DaWife can't take spicy.
3/4 cup orange juice
1/4 cup lime juice
3/4 cup Coke, Mexican Coke if you can find it as it is made with sugar.
All this goes in the cooker, cover and DO NOT lift the lid until done.
Give it 8-10 hours on low or use a pressure cooker to save time.
When done strain and save the liquid.
Shred pork on to a cookie sheet and spread out evenly.
Pour about a cup of the liquid over the shredded pork before broiling.
Broil 5-8 minutes until you have lots of caramelized crispy bits on the pork.
The remaining liquid can be cooled, fat skimmed off and reduced a bit to make a nice sauce.
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Post by Marty on Jul 17, 2017 20:57:28 GMT -5
JDD Stuffed PeppersI do these every few weeks, and no longer use a recipe. I've browsed those online, they go in a couple different directions, and this is a cream cheese + sour cream mix. First, try to choose peppers that are squarish, that have two flatfish sides opposite each other, rather than round or triangular. This helps the pepper half sit more stably in the pan. So, upper one is good, lower is a little harder to deal with. Most recipes are too light on veggies. This time there's garlic, shrooms, and string beans (forgot to add half an onion)--olive oil on the bottom. I cut them small since that makes cutting the finished on-the-plate pepper easier to cut & eat. This is kind of like starting a pasta sauce, sans tomato. Spices are a little powdered bay/laurel, basil, oregano, salt & pepper. Get the peppers ready. Back to this, I've cooked the corn and cut it off the cob, and just in front of the spatula is an extra large dollop of black pesto (olive). You could stay veggie, but I always add chicken. Most similar recipes want you to cook a breast and then shred/chop it. It's much easier to buy ground/minced and add it here. Either breast or thigh, this time ground thigh was on sale (255g this time, about 10 oz, usually a little less). Here it is all mixed up and cooked. (Yes, right here you could add a can of chopped tomatoes and have a pasta sauce.) Next, cream cheese and sour cream. I usually get a 200g pack of CC, this time the store was out and I used a 180g pack. (Think 8 oz., or a little less.) Sour cream is several good spoonfuls, probably 1/3 to 1/2 cup. Not this time, but parmesan adds some good flavour (or at the end, on top). With the heat off or very low, leave the cheese on top for a while to soften, then mix it all up. To eyeball the portions for each pepper, I "slice" it up. Fill the peppers (to be clear, uncooked to this point) and bake at 170-180C (375f) for 25-30 minutes. The extras reheat later pretty easily in the microwave.
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Post by Marty on Dec 5, 2017 14:41:11 GMT -5
Shannon
Favorite Hot Chocolate
Ingredients
1.5 cups heavy whipping cream
1 14oz can sweetened condensed milk
6 cups milk
1 teaspoon vanilla
2 cups of milk chocolate chips (can also use half semi-sweet)
Dump it all in a crock pot, turn the temp on low until all the chocolate chips are melted. It can take a couple of hours, and you need to stir occasionally. Once the chips are melted, turn the crock pot to the "warm" setting, and you're set for the evening.
This stuff is so good, it might actually be sinful. But I'll take my chances.
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Post by Marty on Mar 5, 2018 11:06:57 GMT -5
Evan
Crock Pot Roast
Made this stunning crock pot roast yesterday. My third try at this and it's a winner every time:
*Salt & pepper a chuck roast, brown it, place in crock pot. On top do this:
*1 packet of "au jus" mix powder
*1 packet of spicy ranch dressing powder
*1 small can of chopped green chiles
*1 small jar drained of roasted red peppers (first time I roasted a fresh red pepper instead. WINNER!)
*a handful of pepperoncinis.
Then place 1 stick of butter over the whole mess, put the lid on and return 8 hours or more later to an incredible roast.
That's the recipe, but I've always thought the packets were too much. I've sprinkled about half or so of the packets, just eyeballing what seems appropriate.
It's freakin wonderful.
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Post by Marty on Mar 20, 2018 10:31:29 GMT -5
Jdd
Curry Chicken
In your blender:
5-7 cloves of garlic ginger, sliced up some, pingpong ball sized a stick and a half of cinnamon, broken up 10-12 whole cloves, or a few more 2-4 bay leaves (depending on size), crumbled up 2-4 dried red pepper a good teaspoon of black pepper optional--seeds from six cardamon pods (or powder) fill the rest of the blender with chopped onion, probably two add some water, something less than a cup will do (to get all this churning)
Blend the heck out of that--on high. Dump that in a big pot.
Add and cook/simmer for 45min: a can of chopped tomatoes a kilo+ of chicken thighs chopped up to your liking (two and half pounds) (I shoot for up to 1200g before I trim the skin off) a big chunk of butter, to taste
Veggies: 2-3 chopped potatoes a couple packs of string beans
Start with two teaspoons of salt, but it might take three.
It gets better as leftovers, after some time in the fridge.
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Post by Marty on Mar 28, 2018 18:47:59 GMT -5
Bill Hammond
Melted Potatoes
Potatoes, how do we love thee? Let us count the ways. We’re all about mashing, smashing and even Hasselbacking. That’s why we were excited to read about an entirely new way to prepare spuds called melting potatoes. Imagine potato slices that are caramelized and crispy on the outside and creamy like mashed potatoes on the inside. Basically, the best of both worlds.
What do I need to get started? You’ll need 2 pounds of Yukon Gold potatoes; ½ stick unsalted butter, melted; 1 cup chicken or vegetable broth; 4 garlic cloves, mashed; kosher salt and freshly ground black pepper.
So how do I make them already? Preheat your oven to 500°F. Slice the potatoes into 1-inch rounds, place them in a large metal baking dish, toss them in the melted butter and season with salt and pepper. Bake for 30 minutes, flipping once halfway through. Remove the baking dish from the oven, add the broth and the garlic, and then continue baking until most of the stock has been absorbed, about 15 more minutes.
The results? Crispy-saucy deliciousness (a bit like poutine, but you’re allowed to eat it with a fork) that’ll wow every single one of your friends.
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Post by Marty on Apr 29, 2018 21:15:12 GMT -5
Village Idiot Smoked EggsI read somewhere on the interweb about smoking eggs, so as long as I was doing some meat today, I tried it. Just two eggs. The directions are simple: Set on smoker, (in my case a Weber grill set up as a smoker), and leave until done. A couple hours to get the smoked flavor. They are pretty when done: And look like this when peeled and cut: And taste like this:
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Post by Marty on Sept 16, 2018 9:48:19 GMT -5
Cornflake
Pork and Green Chiles
6 green New Mexican chiles, roasted, peeled, stems and seeds removed, chopped; I prefer mild ones
1.5-2 pounds lean pork, cut into 1 inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, chopped
2 Roma tomatoes, peeled and chopped
Enough beef broth to cover the other ingredients when you get that far.
Salt and pepper
Three anchovy fillets, rinsed and minced, or a teaspoon of MSG. (The health scares about MSG were bogus.)
Brown the pork in the oil, then remove and drain. Add the onion and garlic to the oil and saute until soft. Place all the ingredients in a dutch oven or whatever and simmer for 2 hours, or until the meat is very tender and starts to fall apart. It was scrumptious.
*On edit: I forgot. If you have masa flour--what's used to make tortillas--mix a tablespoon of it with two tablespoons of water about fifteen minutes before the stew should be done. Stir it in. Let the stew simmer with the lid off for fifteen minutes. If you don't have masa flour, don't worry about it. The flavor will be virtually the same although the stew will be thinner.
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