Recipes

[DGSB0708]

Just thought it might be nice, especially around the holidays, to share some recipes.  Here is an easy, but tasty (IMHO) to start.....

Crab (or chicken muffins)

INGREDIENTS

1 stick salted butter, softened

1 jar Kraft Old English cheese

1 tablespoon mayo

1/2 teaspoon garlic powder

16oz shredded crab (or chicken if you are not a crab fan)  Prefer fresh but canned will work with either crab or chicken)

7-8 grinds of fresh pepper (I use white peppercorns)

1 6 pack English muffins, split (12 halves)

DIRECTIONS

In large mixing bowl, mix together all ingredients (except muffins) very well (use a large, soup size spoon to mix) 

Use same mixing spoon to drop mix in equal parts on the muffin halves.  Smooth over muffins with butter knife (doesn't have to be perfect)

Place muffins on cookie sheet and broil on hi setting in oven until the mix turns golden and bubbles slightly (if you preheat broiler, this takes about 3-5 minutes)

Remove from oven.

Using a pizza cutter, cut each muffin half into quarters.  Eat them.  That's it. 

S-

 

[Guest]

OMG I am so glad you started this thread!!! I was thinking about it previously but I dod not know if people would participate and also I have been SO busy at work!

Speaking of which, i am at work now, but when I get home I will post some of my faves.  the chicken/crab muffins sound so good!!!!

 

[DorothyZbornak]

What a great idea DGSB!  I will be posting some of my fave's as well!  Perhaps when this flu completely leaves my system and I can eat again.  Ugh.  Longest.flu.ever.

 

[Jewbacca]

Damn brother, why's you wait so long to start this thread? Just think of the myriad contributions "yur friend" Swedish Chef could have posted up!

Bort, bort, bort.....

 

[DGSB0708]

Damn brother, why's you wait so long to start this thread? Just think of the myriad contributions "yur friend" Swedish Chef could have posted up!

Bort, bort, bort.....

LMFAO.  Probably only borscht and Swedish meatballs (and BS sandwiches).  /default_blink.png

 

[Guest]

i make the BEST Swedish meatballs, IM JUST SAYIN'   BORT BORT

 

[DGSB0708]

SWEET & SOUR MEATBALLS

INGREDIENTS

2 bags (2 to 3 lb total) small frozen Italian meatballs   (You may substitute those little smokies cocktail sausages for the meatballs if you want.  Use 2 packages of them)

2 bottles Heinz chili sauce (12oz each)

2 jars grape jelly (12 oz each)

Crushed red pepper flakes (to taste)

DIRECTIONS

Mix chili sauce and grape jelly together in crock pot (on high) stirring until well mixed

Add crushed red pepper flakes (I use about a 1/2 tablespoon... more = spicier / less = not as spicy, lol)

Add meatballs, stir until coated and then cover.

Let cook on high for 2 hours or until meatballs are hot and sauce has thickened.

**If you want this to go faster, you may do this in a large pot on the stove using medium to medium high heat (takes about 45 minutes on the stove)**

 

[DGSB0708]

CHILI CREAM CHEESE DIP

INGREDIENTS

1 - 8 ounce bar Philadelphia cream cheese, softened

1 can, Hormel Chili (NO beans)

2 cups shredded cheddar cheese

Fresh ground pepper to taste

Crushed chili pepper flakes to taste

Bag Tostitos tortilla chips

DIRECTIONS

In glass, microwave safe pie plate, evenly cover the bottom with the soft cream cheese.

Crack pepper to taste on top of the cream cheese

Dump entire can of chili on top of the cream cheese, use spoon to smooth out and make level

Cover the chili with the two cups of cheddar cheese

Sprinkle the crushed red pepper flakes on top of the cheddar cheese

Microwave on high for about 5 - 6 minutes or until cheddar cheese has melted completely.

Dip into the dish with the tortilla chips.

 

[DGSB0708]

[SIZE=medium]CHICKEN PEPPER PASTA[/SIZE]

INGREDIENTS

[SIZE=medium]1 ½ POUNDS BONELESS CHICKEN CUT INTO BITE SIZE PIECES[/SIZE]

[SIZE=medium]1 EACH YELLOW, ORANGE AND RED PEPPERS CUT INTO BITE SIZED CHUNKS[/SIZE]

[SIZE=medium]1 LARGE SWEET ONION CUT INTO BITE SIZED CHUNKS[/SIZE]

[SIZE=medium]1 BUNCH (1/2 LB.) ASPARAGUS CUT DIAGONALLY INTO 1 INCH BITES (optional)[/SIZE]

[SIZE=medium]2 CLOVES GARLIC MINCED[/SIZE]

[SIZE=medium]2 CUPS HEAVY CREAM[/SIZE]

[SIZE=medium]2 CUPS SHREDDED MOZZARELLA CHEESE[/SIZE]

[SIZE=medium]¼ CUP GRATED PARMESAN CHEESE[/SIZE]

[SIZE=medium]8 OUNCES PASTA SHAPE (BOW TIES, ETC)[/SIZE]

[SIZE=medium]6 TABLESPOONS BUTTER[/SIZE]

[SIZE=medium]1 TABLESPOON OLIVE OIL[/SIZE]

[SIZE=medium]GROUND PEPPER TO TASTE[/SIZE]

[SIZE=medium]PINCH RED PEPPER FLAKES[/SIZE]

DIRECTIONS

1. [SIZE=medium]Melt butter with olive oil in large skillet on medium heat[/SIZE]
   
2. [SIZE=medium]Add peppers and onions sauté 5 minutes then add garlic[/SIZE]
3. [SIZE=medium]Add asparagus and sauté 10 more minutes until veggies are semi-soft (if no asparagus just keep the peppers, onion garlic going for another 10 minutes)[/SIZE]
4. [SIZE=medium]Boil water and cook pasta to al dente doneness… meanwhile[/SIZE]
5. [SIZE=medium]Remove veggies with slotted spoon leaving “juices†in pan[/SIZE]
6. [SIZE=medium]Add chicken to pan and cook until no longer pink[/SIZE]
7. [SIZE=medium]Add pasta, veggies and chicken to the pasta pot, stir to combine[/SIZE]
8. [SIZE=medium]Add 2 cups heavy cream and the parmesan cheese, stir to mix[/SIZE]
9. [SIZE=medium]Add ground pepper and red pepper flakes[/SIZE]
10. [SIZE=medium]Add mozzarella cheese a ½ cup at a time stirring often until mixture is thick and heated through[/SIZE]

[SIZE=medium]**note the idea is to have the pasta finish boiling at about the same time the chicken is done**[/SIZE]

[SIZE=medium]Serve with a salad and garlic bread[/SIZE]

 

[Jewbacca]

Wow, I'm impressed Betty Crocker! Arms modification expert, animal rescue activist, financial mastermind AND master of the kitchen.

I am not worthy to be in the company of such greatness!

 

[kittykat]

This is making me hungry  /default_blink.png

KK

 

[DGSB0708]

Wow, I'm impressed Betty Crocker! Arms modification expert, animal rescue activist, financial mastermind AND master of the kitchen.

I am not worthy to be in the company of such greatness!

LOL.  One of my favorite things is to cook oddly enough (and if you're reading this H.... no not in an RV in the desert.... /default_blink.png

 

[Beranda]

DGSB, 

I recall reading your explanation of your and your wife's rendition of Thanksgiving.  I am Sicilian and haven't a single complaint about the Italians' and Sicilians' insistence on making food, family, savoring flavors and forcing it all down the throats of their loved ones.

I appreciate and ( perhaps hold a bit of envy) for your natural interest and abilities where the culinary world is concerned.

Whether you are genetically gifted or a lucky victim of your wife's influence, this thread is a great idea and is giving me a bit of courage to join my people in the quest towards creating a more perfect world via the pallets and tummies of all.

Cook on Sir.  If you bake it, they will come.

Beranda

 

[DGSB0708]

ROPA VIEJA  

INGREDIENTS

1 - 1 1/2 - 2 LB FLANK STEAK

2 TABLESPOONS OLIVE OIL

2 GREEN PEPPERS SLICED INTO THIN STRIPS

2 RED PEPPERS SLICED INTO THIN STRIPS

2 SWEET ONIONS (VIDALIA) SLICED INTO THIN STRIPS

4 CLOVES GARLIC, CRUSHED

48 OZ TOMATO SAUCE

2 SMALL CANS TOMATO PASTE

1 SMALL BOTTLE RED WINE (MERLOT PREFERRED) (like a bottle from one of those 4 packs, nothing fancy)

1 CUP BEEF BROTH

CUMIN, PAPRIKA, CILANTRO (fresh if possible), FRESHLY GROUND WHITE PEPPER

2 - 3  BAY LEAVES

WHITE RICE (MINUTE  RICE FINE)

DIRECTIONS

Fill large pot with water  Add 1 teaspoon cumin, 1 teaspoon paprika, 20 or so grinds of white pepper to water. 

Place flank steak into water, bring to boil.  Boil for 40-45 minutes.  Meanwhile...

In large skillet, sauté` green, red peppers and onions in the olive oil for 10 minutes, then add crushed garlic and sauté 5 more minutes.

Remove peppers / onions into a dish (including juices in skillet) and set aside.

Once flank steak is cooked, remove from water and cut into quarters.  Let cool a little then shred each quarter, discarding any large fat pieces that remain.  Drain water from pot but do not rinse out pot.

In same pot flank steak was boiled in, add the tomato sauce, beef broth and red wine. 

Add shredded beef and the pepper / onion mixture.

Stir together and then add 1/2 teaspoon cumin, 1/2 teaspoon paprika and 10 or so grinds of pepper (to taste)

Bring to boil over medium high heat then add the cilantro and bay leaves then stir again.

Reduce heat to medium, cover and let simmer for 30 minutes, stirring occasionally

Add cans of tomato paste, stir, recover and simmer for 5-10 minutes, until sauce thickens a bit

Make "minute rice"

Plate rice and cover with a large portion of the ropa vieja from the pot. 

***note.... DISCARD bay leaves after cooking this, do not eat them***

Good with French bread for dipping into the sauce.

S-

 

[DorothyZbornak]

ROPA VIEJA  

INGREDIENTS

1 - 1 1/2 - 2 LB FLANK STEAK

2 TABLESPOONS OLIVE OIL

2 GREEN PEPPERS SLICED INTO THIN STRIPS

2 RED PEPPERS SLICED INTO THIN STRIPS

2 SWEET ONIONS (VIDALIA) SLICED INTO THIN STRIPS

4 CLOVES GARLIC, CRUSHED

48 OZ TOMATO SAUCE

2 SMALL CANS TOMATO PASTE

1 SMALL BOTTLE RED WINE (MERLOT PREFERRED) (like a bottle from one of those 4 packs, nothing fancy)

1 CUP BEEF BROTH

CUMIN, PAPRIKA, CILANTRO (fresh if possible), FRESHLY GROUND WHITE PEPPER

2 - 3  BAY LEAVES

WHITE RICE (MINUTE  RICE FINE)

Whaat?  One of the bottles from the 4-packs isn't fancy?!  Next thing I know, you will tell me that my favorite boxed wine isn't fancy either.  

 

[DGSB0708]

Whaat?  One of the bottles from the 4-packs isn't fancy?!  Next thing I know, you will tell me that my favorite boxed wine isn't fancy either.  

If you are using it as an IV bag, then I would call it fancy, /default_smile.png

 

[DGSB0708]

DGSB, 

I recall reading your explanation of your and your wife's rendition of Thanksgiving.  I am Sicilian and haven't a single complaint about the Italians' and Sicilians' insistence on making food, family, savoring flavors and forcing it all down the throats of their loved ones.

I appreciate and ( perhaps hold a bit of envy) for your natural interest and abilities where the culinary world is concerned.

Whether you are genetically gifted or a lucky victim of your wife's influence, this thread is a great idea and is giving me a bit of courage to join my people in the quest towards creating a more perfect world via the pallets and tummies of all.

Cook on Sir.  If you bake it, they will come.

Beranda

Hi B.  My wife is a beautiful, intelligent amazing woman... but when it comes to the kitchen, she burns water.  She seriously does not do any of the cooking in our house.  But God bless her, she does the dishes and I tend to use a lot of pots and pans (FAR more than I need to, lol).  S-

 

[DorothyZbornak]

1 head garlic
1 (8 ounce) package egg noodles
1 cup chicken broth
1 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 skinless, boneless chicken breast
halves
2 tablespoons all-purpose flour
4 tablespoons butter
1/3 cup chopped fresh chives (or, in our case, we keep Freeze Dried Chives on hand from the spice section of the grocery)


1.  Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 6 to 8 minutes or until al dente; drain.

2.  Mince or crush garlic and place in medium bowl.  Mix in the chicken broth, lemon zest, lemon juice, salt, and pepper

3.  Heat the olive oil in a skillet over medium heat. Lightly coat the chicken breast halves with flour, and cook in the skillet about 10 minutes on each side, until lightly browned. Set chicken aside, retaining skillet juices. Stir in the garlic mixture, and bring to a boil. Reduce heat, and return chicken to the skillet. Continue cooking the chicken about 5 minutes on each side, until no longer pink and juices run clear. Remove chicken, and arrange on plates over the egg noodles.

4.  Mix the butter into the garlic sauce mixture in the skillet until melted, and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.

***Notes***

This has become a family favorite in our home (including those of us ages 7 and under).  When I first came across the recipe, I would make it as-is only - then on other occasions, we would want it yet we wouldn't have fresh garlic on hand or a lemon - so I have made it with refrigerated minced garlic and with lemon juice and it has still turned out great.  I've also made it without the chives and it has been very enjoyable.  Now when I make it, I double up on everything that makes the sauce because it is so, so good and we all like a little extra to soak up with bread.  

 

[Jewbacca]

Whaat?  One of the bottles from the 4-packs isn't fancy?!  Next thing I know, you will tell me that my favorite boxed wine isn't fancy either.  

Nothing gets a party started like a big ol' Box-O-Wine!