Recipes

[DorothyZbornak]

Thank you DZ.... you know as a kid growing up, my mom was, well, let's just say, not the best cook.  She had a schedule (if it was Tuesday it meant plain baked chicken, mashed potatoes and carrots).  Sunday / Monday was a variable Sunday a roast beef, ham or turkey.  Monday was a leftover made with whatever was Sunday's leftover.  I knew of corn, green beans, peas and carrots until I moved out on my own and headed off to college.  Epiphany .... there were other foods.  From that point on, I was like a cooking addict... still am.  Love to try new stuff.  So after all that blah blah from me, what do you do differently in your AF?  Do tell, please.  Thanks.  S-

That is great about your mom - I mean, she had her schedule and she was sticking to it!  /default_smile.png   Like you, once I entered college, my love of food blossomed - only because I had a summer job as a waitress at a great restaurant and the food was awesome.  I will try most anything...once.  /default_smile.png  I love to cook - but even more, I love to eat out at unique, non-chain restaurants.  Especially, when the opportunity arises, really nice ones...and I've been fortunate enough to try quite a few (before kids, not as much since then).  But - what I take away from these experiences is food that I try to replicate at home.  

As far as the differences in our recipes, I just looked at the recipe that I use and it is the exact same as yours only my recipe called for half of the ingredients.  Soooo...it looks like you were making more sauce than me!  Admittedly, the recipe that I use is one that I found on allrecipes nearly 10 years ago - I love that site.  It is my go-to for trying new things.  /default_smile.png  

 

[DGSB0708]

That is great about your mom - I mean, she had her schedule and she was sticking to it!   /default_smile.png   Like you, once I entered college, my love of food blossomed - only because I had a summer job as a waitress at a great restaurant and the food was awesome.  I will try most anything...once.   /default_smile.png  I love to cook - but even more, I love to eat out at unique, non-chain restaurants.  Especially, when the opportunity arises, really nice ones...and I've been fortunate enough to try quite a few (before kids, not as much since then).  But - what I take away from these experiences is food that I try to replicate at home.  

As far as the differences in our recipes, I just looked at the recipe that I use and it is the exact same as yours only my recipe called for half of the ingredients.  Soooo...it looks like you were making more sauce than me!  Admittedly, the recipe that I use is one that I found on allrecipes nearly 10 years ago - I love that site.  It is my go-to for trying new things.   /default_smile.png

I had that one passed to me by someone on the top ten list of most evil people in the world (ex-wife's mother)  Well, they are actually both on that list, lol.  But they are off the boat generation Italian so it's one of a few good recipes I received during my time in hell.  My daughters and recipes... only good things that came out of that sentence of misery /default_blink.png

 

[MrsBeez]

Well I love Alfredo sauce and chicken rollatini so this sounds very good to me. I made an awesome buffalo chicken rollatini once from a recipe a friend gave me. I have to look for it but it was a bit hit at my house. A lil spicy but not too over the top. Everytime I peek at this thread I get hungry!! I have a party to go to Sat so may not be able to get to the supermarket. Maybe I can go Sunday but if not next week I'm trying some of these recipes for sure. Thanks for sharing!

 

[DGSB0708]

HOAGIE DIP

INGREDIENTS

1/4 lb deli ham

1/4 lb deli turkey

1/4 lb deli roast beef

1/4 lb deli Genoa salami

1/2 lb American cheese slices

1/2 head iceberg lettuce shredded

1 medium sweet onion, diced

3/4 cup mayo

1 tablespoon olive oil

1 teaspoon oregano

1 1/2 tablespoons basil

Few grinds of fresh cracked pepper

1/2 teaspoon crushed red pepper flakes

# optional a tomato diced and added in with the other veggies#

DIRECTIONS

Chop all meats into small (about 1/2 inch) bite sized chunks

tear American cheese slices into pieces about the same size as chopped meats

Put meats, cheese, lettuce and onion into mixing bowl

Add the mayo, olive oil and spices, mix well.  (You might want to add a little more mayo if you want it extra creamy)

Place in refrigerator for at least an hour to chill and allow flavors to blend

Stir before serving

Serve with assorted pieces of torn bread, or you can get a big, round sourdough loaf, hollow it out and put the dip in the loaf, using the torn out pieces to put the dip on. 

**This one is easy to double as well, depending on how many people it's for

*** this is an easy one to fool with too, swap out mayo for creamy Italian dressing, use Italian deli meats and provolone

 

[DGSB0708]

SUPER EASY BROCCOLI & CHEESE QUICHE

INGREDIENTS

10oz frozen broccoli (1 box) thawed and drained (flowerettes best but if you get those be sure to chop them a bit)

1/4 to 1/3 cup diced sweet onion

1 Cup sharp cheddar cheese, shredded

3 eggs

1/4 teaspoon ground pepper

1/2 teaspoon salt

1 cup milk (whole milk) or 1/2 and 1/2

1/2 cup Bisquick baking mix

Crushed red pepper flakes (to taste)

Crisco

DIRECTIONS

Preheat oven to 375 F

Grease 9 inch glass pie plate with Crisco.

Place thawed broccoli on bottom of pie plate

Sprinkle the onions over the broccoli

Sprinkle the cheese over the broccoli and onions

Blend together Bisquick, eggs, salt, pepper with hand mixer until well blended.  '

Stir in crushed red pepper flakes

Pour mixture over the vegetables and cheese in pie plate, making as even as possible

Bake 20-25 minutes or until knife or toothpick comes out clean when stuck in center and top is golden (but not burnt golden, lol)

Let stand 5 minutes before cutting.

 

[Maybesomeday]

Buffalo Chicken Potato Skins

Prep Time: 5 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 20 minutes

Ingredients

4 medium baking potatoes such as russet, scrubbed clean

oil for brushing

2 cups cooked chicken, shredded or diced and warm

1/2 cup hot sauce (such as Frank's Red Hot)

2 tablespoons butter, melted

salt and pepper to taste

1/2 cup cheddar cheese

1/2 cup blue cheese, crumbled

2 green onions, sliced

1/4 cup blue cheese dressing

Directions

Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.

Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.

Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.

Mix the hot sauce and the melted butter and then mix in the chicken.

Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.

Broil until the cheese has melted, just a few minutes.

Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

 

[Maybesomeday]

Sweet and Sticky Korean Wings

Ingredients

2 cups vegetable oil

2 pounds chicken wings

Kosher salt and freshly ground black pepper, to taste

½ cup soy sauce

¼ cup plus 2 tablespoons sugar

Heat vegetable oil in a Dutch oven or large pot over medium high heat to 350 degrees F.

Season chicken wings with salt and pepper, to taste.

Working in batches, add the chicken wings to the Dutch oven, 5 or 6 at a time, and fry until light brown, about 2-3 minutes. Transfer to a paper towel-lined plate.

Increase oil temperature to 400 degrees F. Add the chicken wings to the Dutch oven again and cook until golden brown and crispy, about 2 minutes on each side. Transfer to a paper towel-lined plate.

Heat soy sauce and sugar in a small saucepan over medium high heat. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until sauce has thickened, about 2-3 minutes.

Serve wings immediately, tossed with soy sauce glaze.

Yields 3-4 servings

 

[jmorgan]

COWBOY COOKIES

2 cups vegetable oil
4 eggs
2 tsp. vanilla
2 cups brown sugar (packed)
2 cups granulated sugar
4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
4 cups corn flakes coarsely crushed
1 1/2 cups quick oats
12 oz package semi sweet chocolate chips
1cup chopped pecans -optional

Preheat oven to 350 degrees.

In a very large mixing bowl, combine oil, eggs and vanilla.  Add sugars, mix well.

In a separate bowl combine flour, soda and salt.   Add to sugar mixture beating until blended.

By hand stir in corn flakes, oats chocolate chips and nuts.

Drop by tablespoonful, 3 inches apart, onto lightly greased cookie sheets. 

Bake until light brown, about 9-10 minutes.    Cool slightly on cookie sheets and remove onto wire cooling racks to cool completely.

Repeat yield 9 dozen.

 

[DGSB0708]

FOUR CHEESE HOT ROASTED RED PEPPER DIP

INGREDIENTS

1 7oz jar roasted red pepper, drained and diced fine

1 teaspoon smoked paprika (regular will do if you don't have smoked)

4oz cream cheese at room temp

1 cup Pecorino Romano (or Asiago) cheese grated

1/2 cup parmesan cheese grated

1 cup shredded whole milk mozzarella (fresh is best, but bag will do)

Cracked pepper to taste

DIRECTIONS

Pre heat oven to 350 F

Mix all ingredients together in mixing bowl until well mixed

Transfer from mixing bowl to deep dish glass pie plate ( or 8 x 8 baking dish)

Bake for 25-30 minutes, until bubbling on the sides and browned on the top

Serve with crackers and crostini pieces

 

[bluesman008]

Bluesman chili from the Bottoms:

Chili Con Carne
1- 16oz package (roll) of ground sausage - hot, med or mild
1- Large Sweet Onion
1- 16oz can red kidney beans
2- 16oz cans Spicy Mexican Chili (pinto) beans 
1- 16oz can stewed tomatoes (sliced)
1- 16oz can tomatoes with green chilies (Rotel?) (with habaneros is an option)
1- large bottle of Sweet and Sassy salsa (Your favorite is good enough)
1- small can peeled & diced green chilies
1- 16oz can Spanish style tomato sauce
Brown sausage with the chili peppers.  Add tomatoes with green chilies.  Bring to a light boil.  Add remaining ingredients.  Heat and serve (over rice.)
 
My kids eat this with Fritos or Round Yellow Corn Tortilla chips even now.
 
NOTE:  Do NOT use ground beef.  And for me  THE HOTTER THE BETTER!

 

[jmorgan]

Bluesman chili from the Bottoms:

Chili Con Carne
1- 16oz package (roll) of ground sausage - hot, med or mild
1- Large Sweet Onion
1- 16oz can red kidney beans
2- 16oz cans Spicy Mexican Chili (pinto) beans 
1- 16oz can stewed tomatoes (sliced)
1- 16oz can tomatoes with green chilies (Rotel?) (with habaneros is an option)
1- large bottle of Sweet and Sassy salsa (Your favorite is good enough)
1- small can peeled & diced green chilies
1- 16oz can Spanish style tomato sauce
Brown sausage with the chili peppers.  Add tomatoes with green chilies.  Bring to a light boil.  Add remaining ingredients.  Heat and serve (over rice.)
 
My kids eat this with Fritos or Round Yellow Corn Tortilla chips even now.
 
NOTE:  Do NOT use ground beef.  And for me  THE HOTTER THE BETTER!

Yowzee Bluesman, I love chili and spicy food, but this looks like it might burn twice!

 

[bluesman008]

Look at it.  There's a secret there!  /default_biggrin.png No powders, no grease (no beef).  I use the products with a lil vinagre...rarely had exit wound complaints. Something about enzymes and the vinegar.

 

[jmorgan]

Look at it.  There's a secret there!  /default_biggrin.png No powders, no grease (no beef).  I use the products with a lil vinagre...rarely had exit wound complaints. Something about enzymes and the vinegar.

Ok, I just happen to have everything needed in the pantry to make this.  I will give it a shot.  A true sucker for good food especially chilli.

 

[MrsBeez]

Cinnamon Roll Waffle Donuts

Ingredients

1 tube refrigerated cinnamon rolls (with included icing)

Cooking spray

Directions

Open container of cinnamon rolls and separate rolls. Set glaze aside. Heat waffle maker to medium. Spray both plates of he iron with cooking spray.

Place one cinnamon roll in the center and close the lid. Cook 3 minutes until both sides are golden brown and roll is baked through.

Remove roll with a spatula; transfer to a plate to cool.

Repeat with remaining rolls. Transfer glaze to a microwave-safe bowl; heat 10 seconds until smooth.

Drizzle over warm rolls.

 

[MrsBeez]

Buffalo Chicken Potato Skins

Prep Time: 5 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 20 minutes

Ingredients

4 medium baking potatoes such as russet, scrubbed clean

oil for brushing

2 cups cooked chicken, shredded or diced and warm

1/2 cup hot sauce (such as Frank's Red Hot)

2 tablespoons butter, melted

salt and pepper to taste

1/2 cup cheddar cheese

1/2 cup blue cheese, crumbled

2 green onions, sliced

1/4 cup blue cheese dressing

Directions

Prick the potatoes a few times with a fork and bake in a preheated 400F oven until tender, about an hour.

Let the potatoes cool, cut in half and scoop out the middle leaving about 1/8 inch of potato on the skin. Reserve the scooped out potato for another use like mashed potatoes.

Brush the potato skins all over with the oil and bake in a preheated 450F over for 10 minutes on each side.

Mix the hot sauce and the melted butter and then mix in the chicken.

Season the inside of the potato skins with salt and pepper, fill with the chicken and sprinkle on the cheeses.

Broil until the cheese has melted, just a few minutes.

Serve while still warm, garnished with green onions and with a side celery and carrot sticks and some blue cheese sauce for dipping.

This sounds so good. Wish I could make it tonight!!

 

[bluesman008]

Ok, I just happen to have everything needed in the pantry to make this.  I will give it a shot.  A true sucker for good food especially chilli.

Let us know!

 

[jmorgan]

Let us know!

I made it with one mod, used turkey sausage and all of the other ingredients as you had them.  I have to say it was very good.  I will definitely make it again for sure.  Thank you for sharing /default_rolleyes.gif

 

[bluesman008]

So glad to be of service!

 

[jmorgan]

So glad to be of service!

Well keep em coming. My tummy loves you. /default_rolleyes.gif

 

[happypappy]

OK I really shouldn't be sharing this family recipe its been around for generations but here we go:

3 eggs (take out of carton)

1 lb of applewood smoked bacon

1 loaf Texas toast

Turn on 2 burners on the stove @ medium temperature

Place a pan on each burner

Gently crack the 3 eggs and lay them nicely in pan

Next put as many slices of bacon in the other pan.

Take 4 pieces of Texas and put in toatser

Bring your attention back to the eggs and flip each one ever so lightly or as some say (over easy)

Next flip each piece of bacon 1 at a time

(Pop) OK now your toast is ready apply butter thoroughly

Quick hurry up and get your eggs on your plate before the yoke dries up after that place the crispy bacon next to your eggs and toast. Turn off the stove. Enjoy!

I was going to suggest this be VIP only but I didn't have the heart. I feel everyone could benefit from this one.

I'm sorry but I can't share anymore recipes please do enjoy though!