Recipe Thread!

[unpopular]

Just had a nice roast beef lunch with my family, it turned out awesome! On another forum I go to they have a thread to share recipes in teh OT section. I figured I'd start one here, too.

Awesome Roast Beef

Poke holes in roast with fork and dry rub with:
OXO beef rub
Cardamon
Basil
Excess of Hungarian Paprika

Wrap tightly in foil and place in preheated 225° oven until internal temp reaches 120°. Remove foil and broil at 8" until desired browning, which happens first. If needed, reduce heat to 225° until 5-10 degrees of desired doneness. Place in foil tent and let stand until fully cooked. Usually 5-10 minutes. Serve immediately.

 

[Bitter Jeweler]

Can some post a recipe for disaster?

 

[480sparky]

Can some post a recipe for disaster?

Ingredients needed :

1 soccer Mom
1 DSLR with a green A on it.

 

[Rick Waldroup]

Peppered Beef and Cucumber Sandwich

The key to making this sandwich is that everything needs to be sliced as thinly as possible.

Dark rye bread
Peppered Beef
Tomato
Red Onion
Cucumber
Cream Cheese

Have the deli slice the peppered roast beef thinly.
At home, peel the cucumber. Then thinly slice the cucumber, tomato, and red onion.
Spread a generous amount of cream cheese on the bread. Put the cucumbers on top of the spread, then a generous portion of the beef, then the onion, and finally the tomato.
Cut the sandwich in half and serve with tart potato salad or tangy cole slaw. Wash it down with a good, dark beer.

 

[480sparky]

Chili:

THIS IS INTENDED TO GIVE YOU A STANDARD SOUP TO EXPAND TO
NEW LEVELS OR MAKE YOUR OWN TWIST

Ingredients:

1 CUP	DICED,MEDIUM WHT OR YEL ONION
1 LB.	80-85% HAMBURGER
1 LB.	PACE OR CHI-CHI’S CHUNKY SALSA (OR PICANTE SAUCE ) MEDIUM IS PLENTY HOT
1 40 OZ CAN	MRS GRIMES CHILI BEANS IN CHILI SAUCE (Joan of Arc or Bush Beans are acceptable)
1 16 OZ CAN	MRS GRIMES DARK RED KIDNEY BEANS
1 16 OZ CAN	MRS GRIMES LIGHT RED KIDNEY BEANS
1 16 OZ CAN	MRS GRIMES PINTO BEANS
1 16 OZ CAN	VAN CAMP PORK AND BEANS
1 16 OZ CAN	HUNT’S TOMATO SAUCE
1 6 OZ CAN	HUNT’S TOMATO PASTE
1 TSP	CAYENNE PEPPER
1 TSP	RED PEPPER
1 TBSP	MINCED FRESH GARLIC
3 TBSP	BROWN SUGAR
2 TBSP	STICK BUTTER
1 TSP	CHILI POWDER

Directions:

1. On medium heat, melt butter and cook onions and garlic until transparent.
2. Add hamburger or substitute your favorite meat (turkey, bologna, chicken, etc) and brown meat.
3. Add cayenne pepper, red pepper and chili powder to meat while browning.
4. Add half the jar of salsa or picante sauce, cook until bubbling.
5. Add beans, tomato sauce and tomato paste.
6. Add 1 tbsp brown sugar.
7. Taste. Season to desired spicy liking. If not hot enough add more salsa or pepper. If to hot add more brown sugar.
8. Cook till bubbling, reduce heat to low for ½ hour, stirring to keep beans from sticking and burning.

Serve with cheddar cheese, crackers, cornbread, carrot strips or other sides..

1. To thick? Add tomato sauce or water to your preference. Alter this recipe to your liking. Enjoy!

 

[480sparky]

Mayonnaise Cake

Blend: 1c, suger
2 tsp. baking soda
2c. flour
2/3 c. cocoa

Add: 1/4 tsp. salt
1 tsp. vanilla
1 c. water
1 c. mayonnaise

Multiply by 1.5 for 9x13 pan.

Bake in 8x12 pan, 350° for 30-40 min

 

[paigew]

my favorite crock pot soup...really really good!

Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smoothhttp://realmomkitchen.com/463/chicken-enchilada-soup-and-my-top-10-soup-recipes/#. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese

* I add an extra can of black beans. Also, if you have a kitchen aid mixer you can shred the chicken in that with the paddle attachment; just put them in HOT and 'mix' for 30 seconds until shredded. I serve with tortillas to dip in.

 

[Zerner]

Thank for your great posts. I have got some effective information.

 

[cgipson1]

I'll play.. here is one of my own creations!

Charlies Everything but the Kitchen Sink Chowder

1 can minced clams
1 bottle clam juice
1 lb. baby shrimps
1 lb bay scallops
2 to 3 lb. assorted fish cut into cubes
(catfish, tuna, swordfish, sea
bass, mahi-mahi, trout, etc)
1 or 2 onions, finely chopped
2 to 3 carrots, diced
2 to 3 stalk celery, diced
10 bacon strips, sliced
1/2 c. diced green bell peppers
1/2 c. diced red bell peppers
6 green onions, diced
2 c. fish stock (make your own stock.. throw a couple of gutted / scaled / deheaded whole fish of your choice in water that covers them, and simmer them until done. Then pull the skins off, and debone. Add the meat to the chowder obviously! Whole trout are great for this)
1 c. white wine
1 qt half and half
1 pint heavy whipping cream
1/2 gallon whole Milk (for Filling to 6 Quarts at end)
4 to 6 potatoes, diced
1 stick butter
1 c. flour
Juice of 1 lemon
Salt and pepper to taste
cornstarch for thickening broth

In a stock pot, saute the bacon until crisp and add the onions, celery, carrots, and bell peppers. Cook until soft.

Add the butter and let cook for a few seconds.

Add the flour and cook 2 minutes, stirring until all are well mixed.

Add the fish stock and white wine and potatoes. Bring to boil and let simmer for 15 minutes.

Then add everything else (half and half, cream, green onions, assorted fish, shell fish, lemon juice, etc.) and salt and pepper to taste.

Add enough milk to bring to 6 quarts total - shouldnt need much

Let it heat to a slow boil... constantly stirring.. for at least a half hour (or you can crock pot it all day (stirring at least once an hour).. your choice)

Before serving... add small amounts of sifted cornstarch while stirring... to desired thickness!

Serve with Garlic bread, or cornbread


makes 6 quarts

 

[Dr_Totenkopf]

Rosemary Chicken Alfredo

Serves 8

6 large chicken breasts
1 stick butter
2 cans Heavy Cream
1-8 oz bag of Parmesan cheese
1 pinch Rosemary
3 cloves Garlic
1 box of your favorite heavy pasta.

Start a large pot of water boiling now (add a little salt to the water)

Cut chicken into 1/4th inch chunks. Brown the chicken in a deep skillet with the garlic and Rosemary.

Once browning starts add the butter and stir to coat all the chicken.

At this step you may want to drop your pasta into the boiling water.

Add cream and parmesan cheese. Drop to mid-low heat and melt all the cheese in. You want a nice creamy texture. If it starts to clump up its been on heat too long. You want the pasta done by now!

Drain pasta and serve

I like to get a large serving dish and dump the pasta and sauce in and mix together

Altogether should only take 15min for a nice family dinner.

 

[KmH]

Mushrooms Mexicali

1/2 lb white mushrooms, sliced
1/8 cup canola oil
2 tablespoons minced garlic
6 tablespoons Salsa
1 tablespoon Tapatio brand hot sauce
1 tablespoon hot white vinegar
1/4 lb crumbled Cotija type cheese
1/4 lb cooked pork chorizo (spicy mexican sausage)

Sautee garlic in oil until browned.
Add mushrooms, stir to coat with oil and garlic. Sautee while stirring frequently.
Add all other ingredients stir, simmer 5 minutes, and remove from heat.
Sprinkle with the cheese.

Serve as side dish, or as a compliment to grilled a chicken breast or some carne asada.

 

[unpopular]

can you post a conversion for toddlers?

 

[Kazooie]

Just double the water and tenderize it a bit before boiling.