Inspired by conversation from the shoutbox this morning, I felt the need to get this thread up and going so we can all share our favorite recipes for various dishes and meals.
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Inspired by conversation from the shoutbox this morning, I felt the need to get this thread up and going so we can all share our favorite recipes for various dishes and meals.
Over the past weekend I made a baked taco pasta casserole
ingredients:
12oz pasta (I eyeballed 3/4th of a 16oz box)
~1lb of ground beef
16oz jar of salsa
16oz jar of queso
canned veggies of choice
1lb shredded cheese, taco style
~1lb ground beef (use whatever percent lean you prefer - I used 85% lean as it was on sale, 1.2 pounds)
brown and break up the way one normally would for tacos, after browning add 1 cup water and mix in 2/3 cup taco seasoning and bring it to a boil in the pan. Once it boils, let it simmer for a couple minutes until the water/seasoning mix has thickened a bit and then take it off of heat and let it cool a bit. You can choose to drain the fat or not before mixing in the water/seasoning....I did not.
~12oz cooked pasta (I used rotini as I thought it would grab the ground beef well in the dish)
mix it all together in a casserole dish (I used a disposable one - probably 10" x 16") and then mix in your 16oz jars of salsa, queso dip and your canned vegetables of choice (drained)
for the queso I used the Chipotle Mrs. Renfro's, on the right:
http://www.renfrofoods.com/images/press/newproducts.jpg
and Arriba! medium fire roasted mexican chipotle for the salsa:
http://ecx.images-amazon.com/images/...,204_SH20_.jpg
Pretty much any variety of flavors can be used for the salsa and queso, purchase to your desired taste.
I didn't plan ahead and only had a can of corn at home - I would have mixed in some diced tomatoes and some other stuff had I put more thought into it.
After mixing it all together in the casserole dish, I liberally spread out the shredded cheese on top covering the hole thing and then tossed it into the oven on bake at 350 (convection oven) for 15 minutes.
to make the dish even more heart stopping, I was considering mixing in some sour cream next time....and some crushed Doritios (nacho flavor) on top, under the shredded cheese.
Bacon
with some bacon
add some bacon
wrapped in bacon
bacon
/thread
you. i like the cut of your jib.
OhioSpyderman's Chili
2 lbs. Ground Chuck
1 lb. Ground Sausage (I usually use Bob Evans mild sausage)
1/3 container of Kroger Minced Onion (about a 1/3 cup)
2 cans of Brooks Chili Beans (mild)
2 cans of Kroger Petite Diced Tomatoes
1 jar of Frog's Ranch Medium Salsa
To Taste - Kroger Chili Powder
Franks Red Hot Sauce
Brown the hamburger and sausage and onions in a LARGE (PAM sprayed) pot.
Add the beans, tomatoes, salsa, chili powder and Hot sauce and simmer/stir for at least two hours.
Grab yourself some Town House crackers and Bars Cheese and your favorite beverage and have as many bowls as you like :)
Kinda wimpy, I know, but I'm not big into hot....
Bob. :)
I'd have figured a strong personality like you would go for the heat, Bob.
You're just trying to be magnanimous and inclusive...aren't you? :wink:
Some action pics from today, very briefly described:
Crockful, post stir:
http://i485.photobucket.com/albums/r...ps8b39f2f4.jpg
A bit of onion:
http://i485.photobucket.com/albums/r...ps3eb8c3d9.jpg
Final stir before coverage:
http://i485.photobucket.com/albums/r...psac615624.jpg
It's gonna be good and thick.
I can't be fussed to list all the goodies you can't see - it'll be done for a late dinner. :)
I'll THINK about posting a recipe.
Maybe.
oh man. that looks delicious. i assume it's face meltingly hot?
I'm gonna guess about 7 on my personal scale; 10 being a comfortable max for me.Quote:
Originally Posted by sketch
This will be mild enough for me to eat at work without any sort of offensive gastric distress. :p
Beyond that, I'll willingly try an 11 or a twelve, before deciding if I can make a meal out of it without suffering later.
Gotta leave room for someone to surprise me, cuz I'm not the only guy who can make chili, and I don't want anyone to get that idea.
This batch should be good for medium scalp-sweat, Jeff - you might want to eat with a towel draped over your shoulder. :wink:
Damn, I just made my Chilli today, I should have took pics!
I'll add some of my stuff soon. I've been hounded by people wanting my recipes after GNC. I'll share my Gumbo and Hot wing.
Well, it was a fair effort.
Good texture, lots of tasty edibles, but a little sweet, and the heat didn't have as much body as I like.
I want the heat to bloom in my torso, like putting on a sweater - not getting enough of that.
My philosophy is to have the heat hit you in places other than just your mouth. :wink:
Seems every time I don't rely on the habaneros, I pay a little price.
Experiments, experiments...
Partial conclusion:
Hot preps like purees and other bottled goods cannot replace straight peppers, whether they be fresh or dried/roasted/ground.
Have to be pretty lucky to find good taste behind the heat.
I only remove the wingtip, properly cooked the two remaining sections separate.
Tony Cachere's Creole Seasoning, kosher Salt, Garlic.
Marinate in Texas Pete Buffalo Wing Sauce
Fire needs to be at minimum 375
Return to bowl with Texas Pete twice
Don't be in a hurry, something good takes time
Attachment 7450
MMMMMMMMMMM....wings!!!!
Do you deliver?
Bob. :)
Doing this out tonite, w/pancakes. :wink:Quote:
Originally Posted by FeaRpb
I'm gonna play around with making a tropical fusion pizza. Dole tropical fruit or some similar (Mango, Guava, Papaya), and spicy salami. Sounds ridiculous? Salami & Pineapple is terrific (think of it like a stronger flavored hawaiian pizza). This is just taking it one step further. Results when I have them.
Ok, so results:
used a freschetta brick-oven 5-cheese pizza as a base. got some salami from a local german market. went half/half with dole canned tropical fruit, and dried tropical fruit--just to experiment.
canned fruit side was soggy. i think i can get it better if the fruit is drained and allowed to evaporate some--prior to baking.
dried fruit side was very sugary--and post-baking, the fruit pieces resembled candied fruit. i will definitely have to rinse/wash dried fruit to remove excess sugar if i go this route again.
overall, i think i'll probably stick to canned fruit, but drain more juice or find a way to evaporate it. not too much, but still enough that it's not runny. FLAVOR WISE, it's pretty awesome. the salami is good by itself, but when baked, the salt really comes out in it. the fruit counterpoints this nicely with some sugar--creating a richness that's really like nothing else i can ever recall having.
I would say if you can clear the logistical hurdles i mention here, it's worth trying at least once. i'm definitely going to re-attempt with canned fruit in the future.
Pineapple is useful in any pizza with an abundance of salty ingredients; it's not just for the bacon/ham - Hawaiian varieties.
The search for a few more suitable fruits is ongong.
GF loves pineapple on her pizza, I'm not a fan. Just too sweet unless topping with half a dozen meats to provide saltiness.
I'd have to dig out my recipe for chili, as it's pretty popular when I make it although nothing too elaborate. Some ground beef, a bit of Chili-o seasoning, then adding some diced peppers, paprika, cinnamon and a few cans of kidney beans and chili beans. I just kinda wing it when I make it.
I like making burgers, but do it on an electric skillet. I cook so rarely with a grill that my form is just awful on there anymore (Sorry for GNC Paul :P ) Bit of Worcestershire, salt, pepper, paprika makes for a good somewhat Steak flavored burger. Alternatively, dry ranch seasoning packets with some shredded cheddar cheese makes a good burger. Some sriracha can be added to that as well for a bit of heat as well.
Have a hundful of legitimate recipes (like my infamous tater dogs) but you'll get them about the same time as Paul posts his wing recipe (so that my GF will stop asking me if I know it.)
Wings.....MMMMMMMMMMMMMMMMMMM
Bob. :)
SALAMI. the USA seems averse to the idea, but trust me, it's great on pizza. also wierd? trying to find hawaiian frozen pizza in the USA.Quote:
Originally Posted by sergechronos
ew. fresh or bust.Quote:
Originally Posted by IPD
hard to explain. german take on frozen pizza is actually high quality.Quote:
Originally Posted by sketch
Quote:
Originally Posted by IPD
Quote:
Originally Posted by sketch
This is where I have to default to Carlos' argument, I guess.Quote:
Originally Posted by IPD
Any GUY who hasn't the utmost faith in his ability to tweak a frozen pizza unto mouth-watering edibility must be regarded as questionable in other ways as well. :thumbdown:
if i still worked at papa john's...id' have experimented there. ;)
Saw these and decided I need to make them. Picking up ingredients here shortly. You can fill them with whatever your heart desires.
Beer Can Burgers:
http://i.imgur.com/SnlOJys.jpg
http://i.imgur.com/YjnBcAx.jpg
http://i.imgur.com/iPQIf0s.jpg
http://i.imgur.com/I2cgSfp.jpg
Video (finished by 7:45 in)
https://www.youtube.com/watch?v=Hq2kmbI_1EA
Just made mine.
http://i.imgur.com/ycI1gur.jpg
After forming it and pulling the beer can out:
http://i.imgur.com/8VH6DEj.jpg
Saute chopped onions and pork strips:
http://i.imgur.com/YMNgEyV.jpg
Dump everything in:
http://i.imgur.com/w99MFDE.jpg
Add spices and hickory sauce:
http://i.imgur.com/1rQzm1O.jpg
Add gratuitous mozzarella and put on grill for 50 minutes, indirect heat:
http://i.imgur.com/g7PGeSl.jpg
Enjoy your heart attack:
http://i.imgur.com/rgy2rx2.jpg
http://i.imgur.com/D6rFRZE.jpg
Nice dood!
Hmm..Been doing country fried steak that has been exceptionally popular with family, friends and coworkers. Since I'm assuming you guys can look up how to pan fry something, I won't bother explaining it. You can use the grease afterwards you fried it in with some flour and milk to make very very very delicious gravy.
Since the only thing that matters is the breading, here you monsters go (proportions scaled to make like 2.5-3lb):
Salt and pepper the steaks as you please, I like kosher salt but go pretty lightly on it and count on my dry mix for the flavor.
2 cups flour
1tsp of paprika
1/2tsp of red cayenne pepper
2 heaping tablespoons of seasoned salt
Mix it all together very well
The wash is basically 2 large eggs and about a cup, maybe cup and a quarter of whole milk.
I dip in the dry mix, then to the wash, then back to the dry then into the deep frier.
Just gave my rib secrets to Wayne (jackhammer), looks like he did right :)
http://i123.photobucket.com/albums/o...psyako9awn.jpg
Michelle still wants your wing secrets.Quote:
Originally Posted by green-lantern
Damn that looks good! If I ever go to a lot of work to prepare something, it's going to be done on the grill. Had friends over last week and grilled salmon steaks, bacon wrapped asparagus, and garlic bread. Unreal. Excited to get this thread going with grilling season here.Quote:
Originally Posted by green-lantern
:lo5l: Me and you, would make good friendsQuote:
Originally Posted by onebadmollafolla
Yeah, need to work on some of my recipes for the TN Grill and Chill, and BRG cause it's getting about that time.
Real good chicken and rice casserole my family always makes:
3 chicken breasts cut into chunks
2 boxes of Uncle Ben's Wild Rice
1 8oz sour cream
1 can of Cream of Chicken soup
1 sleeve of Ritz Crackers
1 big container of French's Fried Onions
1 stick of butter
Paprika
Cook the chicken in some olive oil, butter, salt and pepper. Cook the rice (obviously).
Combine rice, chicken, soup, and sour cream... mix well. Put that into a casserole dish.
Melt butter and crunch up Ritz/Fried Onions. Mix butter, crackers, and onions together... spread on top of the rice mixture. Sprinkle paprika on top
Bake at 350 for ~25-30 mins... make sure you don't burn the crackers and stuff on top.
My recommendation is to put it all in the fridge and eat the next day. But it's good fresh. It keeps REALLY well is my point... so good reheated!
Enjoy!
Ahi Yellow Fin Tuna steak and Bacon sprinkled twice baked potatoes.
Grill. 'Nuff said.
http://i.imgur.com/0niVh2j.jpg
http://i.imgur.com/CIRJ7ih.jpg
http://i.imgur.com/MhcaE3O.jpg