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Post by Marty on Sept 16, 2018 9:54:48 GMT -5
Millring
Salmon Salad
We had some leftover salmon -- the food, not the band -- so Dar googled up something to do with it and found this. It was fantastic. We'll be doing it again. Hopefully soon.
Ingredients:
2 cups cooked, flaked salmon
2 hard-boiled eggs, crushed
1 red or green bell pepper, diced
1 cucumber, peeled, seeded, and diced
1/2 cup chopped onions
4 to 5 tablespoons mayonnaise, or enough to moisten
1/4 teaspoon cayenne pepper, optional
Salt and pepper
1/2 lemon, juiced
Directions:
In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce or as a sandwich.
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Post by Marty on Oct 15, 2018 21:50:00 GMT -5
Hobson
Here's the recipe that I got from a former co-worker. She cringes when I tell her that I made it with chicken. Pork is traditional.
Posole
2 – 3 lb. bone-in pork roast or whole chicken
5–6 C water
2 15 oz cans white hominy, with juice
1 28 oz can crushed tomatoes
½ medium yellow onion, finely chopped
1 bunch green onions, finely chopped
½ bunch fresh cilantro, stems removed
1 t dried oregano or 3 t fresh oregano, stems removed
1 T crushed garlic
2 fresh jalapenos or other pepper (more or less to taste), finely chopped
Salt to taste
Place meat, water, crushed garlic, and oregano in crockpot. Cook on low per crockpot directions until meat is falling off the bone. Remove meat from crockpot, leaving water in crockpot. Shred pork or bone chicken and cut up. Place meat back in crockpot. Add hominy, tomatoes, cilantro, yellow and green onion, and jalapeno. Set crockpot to high and heat for an hour. Salt to taste
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Post by Marty on Oct 21, 2018 15:16:53 GMT -5
Evan
Pot Roast
Got this recipe from a lady at church who brought it when I was at home caring for Nancy.
Brown a Chuck roast, salt & pepper, install in crock pot...on low
Over the top sprinkle a pkg. of Hidden Valley *spicy* ranch
I pkg of au jus gravy powder
1 small jar of roasted red peppers
1 small can of chopped green chiles
Decorate liberally with sliced pepperoncinis
Place on top 1 STICK of butter, yes, one entire 1/4 lb of goodness
Deploy lid.
8 hours later experience gastronomic nirvana
The leftovers are great for breakfast atop grits. Had em this morning.
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Post by Marty on Nov 12, 2018 13:42:52 GMT -5
Maple-Bacon-Whiskey Glazed Turkey
Serves 10 to 12.
Note: For a large crowd, two small turkeys are better than one large bird because it’s difficult to keep the breast meat moist while the dark meat cooks completely. Be sure to allow the turkey to rest at least 10 to 20 minutes before carving. This allows the juices to retract back into the meat for a delicious feast.
• 1 (12-to 13-lb.) fresh turkey
• Salt and freshly ground black pepper
• 1 1/2 c. turkey or chicken stock
• 1/2 c. apple cider
• 6 strips good-quality bacon
• 1/2 c. maple syrup
• 2 tbsp. whiskey
Directions
The day before, rinse the bird thoroughly and pat dry. Season the turkey with salt and freshly ground black pepper. Set the turkey on a plate and keep in the refrigerator, uncovered. Allow the turkey to come to room temperature before roasting.
Preheat the oven to 500 degrees. Set the turkey on a roasting rack set over a roasting pan. Tuck the wings under the back of the turkey. Add the stock and cider to the pan. Roast the turkey for 20 minutes.
Reduce the heat to 350 degrees. Lay the bacon strips over the breast. Roast, basting frequently, adding more stock if the pan becomes dry, about 2 1/2 to 3 hours. To be sure the meat is safe, the turkey must be cooked to an internal temperature of 165 degrees.
About 10 minutes before removing the turkey from the oven, mix together the maple syrup and whiskey and brush this over the entire turkey.
Remove the turkey from the oven and allow it to rest before carving. As it rests, the temperature will continue to rise. (You may wish to remove the turkey when the temperature is 155 degrees, being sure to wait until the temperature reaches 165 before carving.)
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Post by Marty on Nov 12, 2018 13:45:31 GMT -5
Evan
TURKEY ON THE BBQ GRILL!!
Saute a few cups-worth of diced onions, garlic, bell pepper and andouille sausage in butter.
Combine half of the saute mix with a small can of thawed fr. limeade concentrate. Reserve.
Bisect turkey
Make cuts in both thighs and breasts. Stuff with (limeade-less) saute mix. Stuff remainder under the skin. Wrap each turkey half tightly in 4 layers of heavy duty foil. Place on grill, bone side down, for 45-min to 1 hour. Turn over to meat-side down, cut an opening on top of each half and pour in reserved saute mix. 30 minutes, remove from grill, let rest for 10 minutes.
No need to carve. Meat will scoop out with a spoon...
I should have added: Season to taste...salt, pepper, red pepper, sage, etc.
No need to brine the sucker.
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Post by Marty on Nov 29, 2018 12:28:16 GMT -5
Cosmic Wonder
Cosmic's pretty damn good easy Weds Chilli
I use a Phillips multi-cooker to do this, which is a precursor to the Instant Pot, without the pressure function, but it could be done easily in a stew or soup pot.
Brown 15-16 oz of ground beef. When done, drain excess fat on a plate covered with paper towels.
In the pot you just did the meat in, saute half to three quarters of a bag of Trader Joes fire roasted onions and peppers.
Dice three or so cloves of garlic and add to the peppers after five minutes, give or take. Cook until garlic has softened.
Add the drained meat back in to the pot.
Add three cans of 15 oz kidney beans drained and rinsed.
Add three 14-15 oz cans of chopped tomatoes, with their juice.
Stir.
Add a tablespoon of salt.
Add two tablespoons of the following. Ground cumin Powdered mustard Cayanne pepper Unsweetened ground chocolate
Add one tablespoon each of Sugar Creamy peanut butter.
Add two diced chipotle peppers in adobo sauce. Bring to a boil, then slow cook or simmer for a couple of hours
Taste and adjust seasoning as needed.
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Post by Marty on Dec 28, 2018 0:47:41 GMT -5
Village Idiot
Corn Sausage Chowder
Maybe it's because I live in Iowa and this is corn, but Kim and I found it to be pretty darned good. And easy. I used Italian sausage. And since marjoram is oregano, and we have oregano, I used oregano.
1 lb pork sausage 1 c onion, chopped 1 c celery, chopped 4 c peeled, cubed potatoes 1 tsp salt 1/2 tsp marjoram 1/8 tsp pepper 2 c water 1 can cream corn 1 can whole kernel corn 1 can evaporated milk
In Dutch oven or kettle, cook sausage, celery and onion until sausage is brown and onion and celery are tender.
Drain on paper towel. Return to Dutch oven, add potatoes, marjoram, pepper, salt and water.
Bring to a boil, reduce heat and simmer until potatoes are tender about 20 minutes.
And corn and milk and heat thoroughly.
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Post by Marty on Jan 20, 2019 21:52:00 GMT -5
Village Idiot
Chili
I have never purported to be a good cook, but I did mess around with chili today sans a recipe to see what would happen. Here's what I did:
1/2 and onion, minced. One small can tomato paste. Two tablespoons taco seasoning, a suggestion from my former office mate of 15 years, originally from San Antonio: 6 teaspoons chili powder 5 teaspoons paprika 4-1/2 teaspoons cumin 3 teaspoons onion powder 2-1/2 teaspoons garlic powder 1/8 to 1/4 teaspoon cayenne pepper
1 pound pinto beans 64 oz beef broth, minus one cup 1 cup coffee (Thanks, Bill)
Sorry, I meant to add leftover steak from grill found in freezer.
I brought the beans to a boil, then covered them and let them sit for an hour, then drained them. Sautéed the onions, when they were done, added the tomato paste and the spice for a few minutes, whisking constantly. Added beef broth slowly, whisking away, much like a roux. After a couple cups of broth, added the steak. Added the coffee. Let go for a while, then added the rest of the broth and the beans, brought to a boil. Brought down to a simmer, where it sat for two hours.
Not bad at all. Much better than typical Iowa chili, which is:
Brown ground beef. Add a big can of tomato juice or V8. Pour in can of chili beans. Add chili seasoning packet. Stir. Wait for it to get hot.
It's fun to mess around with food, and I was happy to have made something quite edible. One question, though:
The water from the beans had a nice brown color. I considered saving that and using it as part of the liquid for the chili. I poked around on the interweb, and saw many conflicting ideas about whether to save bean water or not, a lot of the contention having to do with farting. So I tossed it.
Any suggestions on saving bean water?
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Post by Marty on Apr 15, 2019 12:18:21 GMT -5
Marty My version of a David Hood recipe.
French Onion Chicken
3 Boneless chicken breasts 2 large onion rough chopped 4 tbsp butter 2 tbsp olive oil Salt, pepper and thyme to taste 1 1/2 cup beef broth 2 tbsp flour 3 large slices of cheese
1. Season chicken with salt, pepper and thyme. 2. Put 2 tbsp butter and 1 tbsp oil in skillet. 3. Cook chicken about 3 mins per side just to get a bit of color, don't overcook. 4. Remove chicken, set aside and add remaining butter and oil to skillet. 5. Add onions and cook until well caramelized. 6. Add flour, mix and cook until roux forms. 7. Add beef broth, season with salt, pepper and thyme. Bring to a boil. 8. Add chicken, reduce heat and simmer for about 20 mins. Every few mins spoon sauce over chicken. 9. Cover chicken with cheese, I use smoked provolone but use what you like. Cover pan until cheese melts, serve.
The onion gravy is fabulous so serve it on mashed potatoes or rice.
This recipe works just as well with some nice thick bone in pork chops.
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Post by Marty on Apr 18, 2019 10:47:20 GMT -5
Cosmic Wonder Mike's version of a Coco Morante recipe.
Mac & Cheese in the Instant Pot
Dice a yellow onion. Throw a turkey Kielbasa on the Traeger for twenty minutes or so, enough to get grill marks and a little extra smoke flavor. Add onion and three table spoons of butter to instant pot, set to saute, cook until the onions develop some color. Slice two thirds of the kielbasa and add to pot, save one third for breakfast. Add one lb of dried elbow macaroni to pot. Add four cups of chicken stock to pot, set to pressure, high, for 6 minutes and let the pot do its thing. Quick release method after the 6 minutes at pressure. (It takes about ten minutes to get to pressure) Stir pot, adding three cups shredded Gouda, one half cup grated parmasion, one half cup half and half, three teaspoons Dijon mustard, and pepper to flavor. I also threw some frozen peas at the end, asparagus would be a great add also.
We thought it was very good might cut back on the cheese next time.
Mike
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Post by Marty on Apr 30, 2020 18:17:40 GMT -5
Old 97 aka Matt Sarrad
I got home from the grocery shopping and put the bags atop the stove and the table next to it. Within seconds, the half gallon of milk in a glass bottle hit the floor, sending glass and milk under the stove, refrigerator, table and beyond. Three bath towels later I swept up shards of glass.
Thank God it wasn’t the bottle of Altos Reposado Tequila.
I took a few gulps of Tequila and started Darie’s lunch, a grilled cheese of avocado, sliced tomatoes, pepper jack and cheddar.
Burned the the living daylights out of one side and had to start over.
By then, the tequila had kicked in so I had some more and opened a beer.
Time to move the towels from the washer to the dryer.
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Post by Marty on May 6, 2020 23:11:16 GMT -5
ePaul
Whole Wheat Bread.
I've been making bread daily, sometimes twice daily, for the last month. I decided if I was going to do it, it would be whole wheat only. Which makes the whole deal trickier to pull off. I've come up with a recipe I love and my family loves.
Ingredients added in the following order:
A cup and a half of lukewarm water (I usually go just a smidgen over the cup and a half, but no more than a tablespoon)
Two tablespoons of peanut oil (and damn oil will work)
Two teaspoons of salt.
Five tablespoons of brown sugar
3 1/2 cups of whole wheat flour.
1 cup of old fashioned oatmeal (not the quick stuff)
A handful of raw sunflower seeds (half a cup or so)
2 tablespoons of gluten (absolutely necessary unless you want a heavy log of a lump. One tablespoon probably would be enough, but I use two)
2 teaspoons of yeast (always add the yeast last. Liquids first, then salt and sugar, then flour and gluten, then yeast.
I use my bread machine for the mixing and initial rise. I'm lazy and it works great. After the mix, kneading, and first rise (about an hour and half), I pull the dough out of the bread machine, punch it down, then pop it into a bread pan and let rise for another hour and half. (if the kitchen is cool, I let the oven heat up to about 90F, then I kill the heat and let the bread rise in the warm (NOT HOT) oven.
I bake the bread at 375 for 35 minutes (internal temp of 195, but I seldom bother anymore).
You can sub a 1/4 cup of honey or molasses for the brown sugar if you want. I have just gotten fed up with the bother of messing with honey and molasses and brown sugar works out wonderfully. If you use white sugar (shame, shame, shame) cut it back to three tablespoons or so. Four tops.
I love white breads, but I have decided if I am going eat the stuff on a regular basis, then whole wheat is what it is going to be. I only eat simple carb breads when they have a hamburger in the middle. Or hot dog.
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Post by Marty on May 7, 2020 17:56:54 GMT -5
Majorminor
Chicken Soup
Chicken soup has been cooking in the 4 quart crock pot since 7:00 am. "Better Than Bullion" stock base chopped chicken tenders, carrots, onion, celery, green beans, corn, minced garlic, sea salt, ground pepper, and about a 1/2 stick of butter. Set on low for 8 hours. Not bad and lasts us several days.
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Post by Marty on May 8, 2020 21:39:58 GMT -5
Concertinagirl
GOLABKI - (CABBAGE ROLLS): yields 18 rolls
2 onions, chopped
1 tablespoon bacon fat (I use an OLDER Polish cookbook when people evidently had bacon fat sitting around. LOL!) I used butter
1 1/2 cups cooked rice
1/2 pound ground beef
1/2 pound ground pork
salt and pepper
1 head of cabbage (approx. 3 pounds)
1 cup beef broth
Fry the onions in your oil of choice until golden. Mix the onions with the rice, beef and pork and season with salt and pepper to taste.
Place the whole head of cabbage in a large pot of boiling water. Cover and cook for 5 mins. Remove the cabbage from the pot and gently separate a few soft outer leaves from the head. Return the cabbage to the pot and continue to cook for 3 mins. Remove the cabbage from the pot again and remove a few more softened leaves. Repeat this process until all leaves are separated. Cut out the hard center from each leaf.
Place about 1/8 cup of the meat mixture, in a small loaf-shaped mound, on each cabbage leaf. Roll the leaf around the stuffing, the long way folding each side over the stuffing like an envelope to seal the sides. Place the stuffed cabbage rolls next to each other in a baking dish small enough that the cabbage rolls are tightly packed. Pour the beef broth over the rolls.
Bake uncovered at 450 degrees for 20 mins and remove from the oven.
TOMATO SAUCE: (prepare while cabbage rolls are baking)
1 14oz. can of plum tomatoes
1/2 cup butter
salt and pepper
In a sauce pan, bring the tomatoes and butter to a boil. Break up the tomatoes as they cook. Reduce to a simmer and cook the tomato butter mixture until it thickens. Approx. 20-30 mins.
Blend mixture on low in a blender. Pour sauce over cabbage rolls. Cover the baking dish. Reduce the oven temp to 350 and bake for one hour.
I think these cabbage rolls taste even BETTER reheated the next day. They also freeze and well. To reheat: 45 mins in a 400 degree oven.
YOU’RE GONNA LOVE THEM!!!
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Post by Marty on May 26, 2020 9:57:57 GMT -5
majorminor
Shrimp Boil
INGREDIENTS 1⁄2 cup Old Bay Seasoning 2 tablespoons salt 4 quarts water 1(12 ounce) can beer 8 cloves garlic 8 medium red potatoes, cut in quarters 2 large vidalia onions, cut in wedges 2 lbs smoked andouille sausage, cut in 2 inch lengths 8 ears fresh corn on the cob chopped in to 2'3" chunks 4 lbs large shrimp, in shells
In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil. Add garlic cloves, potatoes and onions; cook over high heat for 8 minutes. Add spiced sausage; continue to cook on high for 5 minutes. Add corn cobs to pot; continue to boil for 7 minutes. Add shrimp in shells, cook for 4 minutes. Drain cooking liquid; pour contents of pot into several large bowl or shallow pails or dump out on a bunch of newspaper Sprinkle with additional Old Bay.
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Post by Marty on May 28, 2020 20:08:28 GMT -5
David
Potato Salad
Ingredients
1 1/4 cup water 4 large Yukon Gold and 2 large Russet Potatoes chopped into your favorite bite sized cubes 3 eggs salt to taste 1 Teaspoon pepper 1 cup Best Foods mayonnaise 2 Tablespoons yellow mustard 2 ribs celery chopped fine 1/4 cup red or sweet white onion, chopped fine 2 pickles chopped fine splash of pickle juice
Instructions
Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes. Secure the instant pot lid and turn the valve to sealing. Select “Manual” and set timer to 4 minutes. When the timer beeps, quick release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot. Separate egg yolks from the whites of the hard-boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, mustard, a splash of pickle juice, and salt and pepper, to taste. Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.
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Post by Marty on Jun 29, 2020 13:03:51 GMT -5
Majorminor
Cedar plank salmon
I grew up eating so much salmon I'm usually sorta "meh" about it. Last year I brought some Kenai River red salmon fillets home for the freezer. I've cooked 4 of them now and have to say it's in the rotation now for once a month. I use a fillet knife to get the skin off, cut the fillet into sections, and drop the the meat in to a huge freezer bag with olive oil, sesame oil, soy, sea salt, ground pepper, and minced garlic and minced ginger. Get everything coated and put in the fridge overnight. Pull it out of the fridge about an hour before cooking to bring up to room temperature. I bring a piece of 1x8 cedar home and sink the board in a pan of water for the day before grilling. Fire up the grill with the wet board in there. After it's good and hot lay the fish on the board. Cooking times can vary, but not long - like 15-20 minutes.
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Post by Marty on Jul 18, 2020 8:39:45 GMT -5
dhanners55
Grilled Halloumi with Watermelon Chutney
If you can find halloumi cheese anywhere (it originated in Cyprus and is a staple in the Mediterranean and the Middle East) try this:
Ingredients:
-- 250g pack halloumi cheese, thinly sliced
-- flesh from 1kg/2lb 4oz chunk watermelon, sliced
-- small bunch mint, finely shredded
-- juice 1 lemon
--1 tbsp olive oil, plus extra to drizzle
-- toasted pita bread, to serve
Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden.
Toss the watermelon and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi.
Drizzle with a little more oil and then serve with warm pitas.
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Post by Marty on Aug 6, 2020 15:12:53 GMT -5
Cosmic Wonder
Shrimp and Salmon Sandwich
Slice up a few slices of a good crusty bread. Small dice several cloves of garlic. Mix up a cube of cream cheese with some pesto in a bowl until it is pale green. Spread one side of the bread with butter and the garlic. Pop into the broiler until it just begins to turn brown at the edges, then pull the bread and spread butter/garlic side with cream cheese spread. Liberally cover the cream cheese with smoked salmon flakes and shrimp. Diced red or green onions go on top of the salmon/shrimp. Layer some white cheese of choice, (we like havarti) over that and pop back in the broiler until bubbly and just turning brown in spots.
Nita says this is fab with a dry rose, but a spicy Alsatian would work too.
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Post by Marty on Aug 24, 2020 9:52:03 GMT -5
Cosmic Wonder
Pizza
So, Nita has been wanting a pizza, and it’s been quite a while since I’ve made one from scratch. To light a fire under me she bought some pizza dough from Trader Joe’s. Ok, I guess I’m making a pizza. Fire up the oven with the pizza stone to 500, and prep the ingredients, bruschetta sauce, onions and peppers, garlic and sausage. So I rolled out the dough, put all the toppings on and found out there was no way in heck to transfer the uncooked pizza to the oven without destroying it. The toppings were too heavy and the dough was too wet. After the fourth try and failure, I decide that it should be a calzone instead, and that would maybe get me to something edible. So I folded the pizza in half, tried to seal the edges, used flower to try to dry out the dough a bit and got it in the oven. Not without a few little tears in the dough that allowed the Mozzi cheese to ooze out and carmelize on the pizza stone. Twenty minutes later I got it out, and, gotta say, I’ve had worse.
I may go back and read the Ken Forkish book “The Art of Pizza” for some pointers before I revisit this.
Mike
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